FolsomEntertainer Feb 2016 for web.pdf

8/20/2019 FolsomEntertainer Feb 2016 for web.pdf

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CHICAGOCOMES TO FOLSOM

FIGHTING CANCER WITH FASHION

CIGAR SHOP

DRY DIGGINGS DISTILLERY

VISIT AMADOR COUNTY

HAPPY HOUR

LIVE MUSIC

DINING IN THE REGION

THIS ISSUE

FEBRUARY 2016

FOLSOM LAKE


2/60| FOLSOM LAKE ENTERTAINER


3/60FEBRUARY 2016

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FOLSOM LAKE

FEB. 2016 · VOLUME 7 · NUMBER 3

921 Sutter St., Folsom, Suite 100folsomlakeentertainer.com

Copyright 2016. All rights reserved. No part of this publi-

cation my be reproduced without written permission of the

publisher. The publisher shall not be responsible for any li-

abilities arising from the publication of copy provided by any

advertiser for the Folsom Lake Entertainer. Further, it shallnot be liable for any act of omission on the part of adver-

tising pertaining to their published advertisement in the Fol-

som Lake Entertainer. A publication of Gold Country Media.

PUBLISHER: Bill Brehm, Jr.

DIRECTOR OF SALES AND MARKETING: Jeremy Burke, (530) 852-0200, [email protected]

EDITOR: Penne Usher, (530) 351-3753,[email protected]

ADVERTISING MANAGER: Bill Sullivan, (916) 351-3750,[email protected]

ADVERTISING SALES:Debbrah Campbell, (916) 351-3744Christina Moneypenny, (916) 351-3745

Writers: Penne Usher, Sandra Reeves,Aaron Darling and Matthew Whitley

PUBLICATION DESIGN: Julie Miller, (530) 852-0256, [email protected]

GENERAL INFO: (916) 985-2581

Gold Country Media Services. Ask us about our design and printingservices: [email protected]

S E R V I C E S

28 Get fit, stay fitFolsom-area trainers

share how they’ve stayed

healthy over the years.

32 Amador artPioneer artist paints

faces from within.

I N S I D E

H I G H L I G H T S 08

Fighting prettyMother-daughter duo operates clothing store

in honor of grandma who fought cancer

38

NipDry Diggings Distillery

makes whiskey, vodka,

bourbon and brandy.

MONDAY

ALL DAY HAPPY HOUR

50% OFF Medium PIZZA or Larger

(Dine in or Take out)

WINE WEDNESDAY

50% OFF ALL PREMIUM BOTTLES

SUNDAY

KIDS EAT FREE W/ENTREE PURCHAS

F o l s o m


5/60FEBRUARY 2016

LA T E N IG H T H O P P Y H O U

R – 5 0 % O F F A L L TA P B E

E R S

a t Re l i s h 9 T i l l M idn ig h t T

hur sda y, Fr ida y And Sa tur

da y

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K i d E a F r e

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Under the tent beer tastin

g, per f or mance f r om Islan

d of Black and W hite

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ar ,

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• Cigars• Kegs • Special Orders

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6606 Folsom Auburn Rd. #7In the Hoshall’s Shopping Center

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■ SHOPPING

PEDAL POWER: Model Anisha Belgal wears an A’revefd boom asmmc dss n b, avalabl

a Mo Mo Fason.


9/60FEBRUARY 2016

BY SANDRA REEVES | PHOTOS BY MENKA BELGAL

Fighting

pretty Mirror Mirror boutiquedonates to cancer foundations

C

ancer is not a word usually associated with

fashion. But in the case of Mirror Mirror,

a Cameron Park boutique, the concepts are

combined. In 2012, about a year after co-own-er Nici Dale Meyer had lost her grandmother MaryAnn

Sambprsky to cancer, Nici herself was diagnosed with stage

four Hodgkin’s lymphoma. During her aggressive fight with

cancer, Nici and her mother Dawn McClenter would often

engage in “shopping therapy,” and found there might be a

need in their area for an affordable, contemporary fashion

boutique.

“My grandma MaryAnn had over 25 years experience in

women’s retail and managed a small high-end boutique in

Woodland for much of that time,” Nici said. “For many

years, my mom and I had dreamed of and discussed openingsome sort of business together, so we decided to take a

leap of faith. My mom left the corporate world, and I left

a much-desired position. We dropped everything to open

Mirror Mirror Fashion in memory of my grandma and with

the intention of combining everything we love in a boutique

while giving back to those affected by cancer. We eagerly

and anxiously opened our doors Feb. 1, 2013.”

Te “giving back” at Mirror Mirror takes a variety of forms.

Nici and Dawn donate a percentage of each sale to various

cancer causes. Once a year they hold a Shop for Cancer

event, 30 percent of sales going to Campout for Cancer,

which provides rides and other resources to cancer patients

during treatment. Tey participate in the annual interna-

tional Relay for Life, benefitting the American Cancer

Association.

“Both fundraisers are really cool because we are able to get

some of the designers/clothing lines to donate for raffle

prices, “Nici said. “We sell the tickets for a couple of weeks

before each event.”

And the women have started Fight Pretty, a creation that

gives higher-end wigs to those with hair loss from disease,

and makeovers that include an outfit from their shop.

“Te idea behind

Fight Pretty comesfrom me watching

my grandmother

gracefully battle

cancer by getting

up (almost) every

morning, doing her

makeup, putting on

her wig or some-

times hat or scarf,

and, more impor-

tantly, wearing her smile,” Nici explained. “My grandmothercould light up a room with laughter up until the day she

passed. In my opinion this turned a six-month life expec-

tancy into over two years. Te same mentality played a big

role in my battle.”

Mirror Mirror carries “everything needed head to toe” —

women’s contemporary clothing, shoes and accessories along

with some men’s clothing, shoes and accessories. Te shop

also offers a “fabulous” line of leggings and camis, and has

just introduced the line’s active women’s wear.

WHAT: CLOTHING BOUTIQUEWHERE:3300 COACH LANE, SUITE B8,CAMERON PARKCONTACT: (530) 676-4511

Mirror MirrorFashion

TEAM WORK: Nc Dal Ma and mo Dawn McClnopnd Mo Mo n mmo and nnc of

andmo/mo, MaAnn Sambos.

CONTINUED NEXT PAGE


10/600 | FOLSOM LAKE ENTERTAINER

CONTINUED FROM PREVIOUS PAGE

“We’re proud to have women and men of all ages

frequenting the shop,” Nici said. “We even have

teenagers. One of our ideas for the store was to have

articles of clothing a mom, daughter, and grand-

daughter could share, yet style to look completely

different. Tis is often what my mom, grandma, and

I would do.”

Te owners’ formula for success, Nici says, is

providing consistent and genuine customer service,

in-store personal styling for those who want it,

carrying unique, everyday styles, and offering three

price points. Teir basic business philosophy is to

help others.

“It’s not vain to want to look good because the big-

gest part of looking good is feeling good,” Nici said.

“In the store when someone asks us how they look

in something, our most common response is ‘how

do you feel?’ We want them to look good and feelgood in what they buy.”

When she was initially diagnosed with Hodgk-

ins lymphoma, Nici was told that with aggressive

chemo the chance of lifetime remission was very

good. But at her six-month, post-remission PE

scan, she was diagnosed with the disease at stage

four again. After receiving a bone marrow transplant

at Stanford Hospital, she has been in remission for

two years. ★

For spring trends, Nici predictsthe popularity of fashions she andmany of her customers already

embrace — romantic (including

Victorian and vintage-inspired)

orals, lace, rufes, and slip dresses;

Latin, specically Spanish-inspired

black and whites with pops of red;

shoulder exposure (shoulder

cutouts, off-the-shoulder tops and

asymmetrical necklines); bold

stripes, sequins, ‘90s-themed pieces,

light creative denim, and tie-dyed.


11/60FEBRUARY 2016

SquAtterS’ rightS: Snap Fnss n el Doado hlls offs on’s onl P90X LiVe

ShOP StOP: W a wd an n possbls fo all as, Mo Mopds mslvs on abl o ansfom an acl of clon nosomn nd a mo, da and andda can all sa

wo anbod nown dffnc.



BY MOHAMAD YEHIA, CHEF EXECUTIVE

T he wines of Chateau Musa are unique expressions from a country with

an ancient wine-making culture, As vines have been cultivated from

Lebanon’s high altitude Bekaa Valley for over 6,000 years.

From around 4,500 B.C., the sea-faring Phoenicians (ancestors of the

modern Lebanese) distributed their wines and vines throughout the Mediterranean,

traveling as far as Cadiz (and possibly beyond) in their robust cedar boats. Teir re-

silience in the face of repeated invasion gave rise to the legend of the Phoenix. Tey

also invented the alphabet to help keep records of their various transactions.

Te ancient city of Baalbek in the northern Bekaa Valley, takes its name from the

Phoenician fertility god, Baal. Te Roman god Bacchus was in turn worshiped here

and temples built in his honor remain among the most perfectly preserved in the

world. Te region’s Byblos an historic fishing port north of Beirut.

French in origin, the Hochar (pronounced Hoshar) family arrived in Lebanon in the

12th century, “Preux chevaliers” and have remained there ever since.

Now you Can find the Chatue Musar red and white wine in ARZ Lebanese Restau-

rant Folsom.

Chateau Musar Lebanese Wine

UNIQUE WINES FROM

AN ANCIENT TRADITION

History ofChateau Musar

1930

Gaston Hochar of Lebanon’s ChateauMus s hs s ys, f

returning from Bordeaux.1941

Major Ronald Barton (of Château

Langoa-Barton), stationed in Lebanonduring World War II, befriends GastonHochar, strengthening links with Bor-

ux ucg h Mus sy1959

Serge Hochar becomes Chateau Musawinemaker, while completing his

winemaking studies at the Universityof Oenology in Bordeaux, under thetutorage of Jean Riberau and Emile

Peynaud.1962

Ronald Hochar (Gaston’s second son)

ks h c mkgaspects of the winery.

1977

Sg Hch ss h “fmu”for Chateau Musar Reds.

1979

Michael Broadbent ‘discovers’ ChateauMusar at the Bristol Wine Fair, hailingh 1967 g s h “F f hF”. Chu Mus s s UK

Company to develop its sales into theUK market and thereafter into Europe.

1984

Decanter magazine nominates SergeHch s h s ‘M f h

Year’, recognising his dedication toproducing superb wines throughout

Lebanon’s Civil War (1975-1990).1994

Gaston Hochar, Serge’s son joins thewinery, to later become its managing

director.2003

Ralph Hochar, Ronald’s son joins theUK fc chg f ss h

on-trade.2006Chu Mus bs s s fc

gc cc f sm f svineyards.

2010

Sg Hch cs h “fmchm ” fm h Gm

magazine Der FeinSchmeker. MarcHochar, Serge’s second son, joins

his brother Gaston to help run andexpand the winery’s activities.

temp le o f Bacc hu s

■WINE


13/60FEBRUARY 2016

Open for DinnerTues – Sat 5PM to 9PM

Call or go online for reservations.

49 Natoma StreetFolsom, California 95630

916•292•9090

www.lecharenton.com

Romance With ASoupçon Of Whimsy

True Guéridon ServiceTable-Side Cooking

We choose our food carefully andconsciously, with flavor, freshnessand sustainability in mind.

Euro-California cuisine restaurantLe Charenton Food should makeyou happy, make you feel good,and delight all your senses.

Our tables are set with threedifferent salts: Sea salt,Pink Himalayan Salt, andBlack Salt from Hawaii.

Our butter is blended withedible flowers for a beautifuland delicious presentation.

RISTORANTE

(916) 983-51812700 E. Bidwell St., Folsomwww.viscontisristorante.com

Tuesday thru Sunday • Lunch & Dinner

Private Dining • Full Bar

Patio Dining • To Go & Party Platters

Roseville 916-787-3287 • Folsom 916-983-1133

www.FatsBistro.com

Fat’s Asia Bistro

Gung Hay Fat Choy!

Don’t Monkey Around. Come to Fat’s!

YEAR OF THE MONKEY

1920

1932

1944

1956

1968

1980

1992

2004

According to Chinese legend, people born under thesign of the Monkey are cheerful and energetic by

nature. They are wise, intelligent, confdent,

charismatic, loyal, exible and inventive.

2016 can be a lucky year for Monkeys.


14/60

■ ENTERTAINMENT

4 | FOLSOM LAKE ENTERTAINER

Chicago

Poo b Jm Danl


15/60FEBRUARY 2016

T he roaring ‘20s return to Folsom. Te national tour of the

Broadway musical “Chicago” promises the music and danc-

ing that have made it the Broadway icon it is today.

“Based on actual events during the 1920s, the show is a

satire on the judicial system and media that looks like it was ripped

from today’s headlines,” said David Pier, executive director of the Har-

ris Performing Arts Center.

Opening night commemorates the fifth anniversary for the HarrisCenter and will feature a “Razzle Dazzle” reception. From 5:30-8:30

p.m. March 3, enjoy fine wines from El Dorado County vineyards and

wineries and “food sampling from some of our finest local restaurants.”

A silent auction will be held with proceeds going to support the Harris

Center for the Arts.

Opening night showgoers can get into the theme. Attire inspired by

the roaring 20’s, early 20th century gangsters, flapper, or the “Great

Gatsby” is optional and encouraged.★

Chicago – The Broadway MusicalCOMES TO HARRIS CENTER IN FOLSOM

BY AARON DARLING | PHOTOS UNLESS NOTED ARE COURTESY

Poo b Can Asmo

SHOWTIMES: 8 P.M. THURSDAY, MARCH 3;2 AND 8 P.M. FRIDAY-SATURDAY, MARCH 4 AND 5;1 AND 7 P.M. SUNDAY, MARCH 6

WHERE: HARRIS CENTER, 10 COLLEGE WAY,FOLSOMTICKETS:$49-$79 WITH PREMIUM SEATS AT $89.SINGLE TICKETS FOR THE FRIDAY MATINEE SHOWARE 10 PERCENT OFF AND GROUPS OF 15 OR MOREwill reCeive a 15 perCent diSCoUnt. tHe “razzledazzle” reCeption, openinG niGHt, iS $40.TO PURCHASE TICKETS, GO TO HARRISCENTER.NETOR CALL (916) 608-6888

ChicagoThe Broadway Musical

SMOkiN’ ShuFFLe: “Ccao” pfomancs wll b n al Mac a has Cn.


16/60

■ HAPPY HOUR

6 | FOLSOM LAKE ENTERTAINER

The day Wally’s opened in Cameron Park it was packed, booths to

counter, and it has remained popular ever since. The sports bar boasts

22 screens and a fun atmosphere, but the real draw truly is the food.

Everything is fresh and made from scratch. Their dough is delivered

fresh every day, the salad is washed and professionally spun and full

cheese wheels are ground to top pizzas. By far the most popular Happy

Hour item is the BBQ Chicken-Gouda Sliders; three mouthwatering

sliders made with shredded barbecue chicken, creamed Gouda cheeseand cilantro on a sweet Hawaiian roll. It absolutely melts in your

mouth.

Happy Hour is Monday through Friday from 3 to 6 p.m. and cocktails

are from 9 p.m. to close. The big focus is on craft beer and all the

specialized equipment in the back, including a nitrogen condenser, to

ensure that it comes out exactly the way the brewer intended.

o ks h bg gm, wy’s hs “acusc tusys” h

c muscs fm. “t wsys” s musc

gh y Fy s ff “p f h wk” sc.

Craft beers and handmade pizza from scratch at Wally’s

BY AARON DARLING | PHOTOS BY MENKA BELGAL

Slide into

happy hourLiP AND SLiDe: Wall’s Pzza Ba’s popla app o m s BBq Ccn-goda Slds.


17/60FEBRUARY 2016

1004 E. Bidwell Street #100 • Folsom, CA 95630

916.984.7500

"Where EVER Y D AYis a Bacchanal"

Tues-Fri: 4 - 7pm

WINE, BAR & BISTRO

THE ORIGINAL LEBANESE EXPERIENCE IN FOLSOM

BELLY DANCING EVERY

FRIDAY & SATURDAY

705 Gold Lake Dr., Ste. 390 • Folsom

(916) 936-4242 www.arzfolsom.com

OUR GIFT CARDS ARE THE

PERFECT GIFT FOR THE

HOLIDAY SEASONHours:Lunch Daily 11am -2pmMon-Turs 4pm to 9pmFri & Sat 4pm to 10pm

Closed Sunday

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Week at 4:30

HAPPYHOURMon-Fri4:30-6:00pm604 Sutter Street, Folsom | 916-351-9100 | SutterStreetSteakhouse.com

$1 Off Craft Drafts

$2 Off Mixology Cocktail

$4.50 House Wine

$4.50 Well Cocktails

$4.45 Buffalo Wings

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Call For Delivery

Join Us 4:30-7pm MON-FRI

Happy Hou

Karaoke Wednesday

Live JazzThursday

Pizza & Cocktail House‘Green Valley at Francisco Drive’

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(916) 933-3729

Call for Delivery

Open Daily at 4:30pm

Wood Fired Pizza

Open 7 Days a Week

Broadstone Marketplace Across from Bel-Air on East Bidwell

2770 East Bidwell • Folsom

916-984-8988

S P E C I A L

10% OFF Your entire bill

with this ad

Sunday thru Thursday 11am-9:30pm

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Mo Yehia and his wife Julia own an immaculately

arranged and decorated Lebanese restaurant in Old

Folsom. Every table is prepared with a full compli-

ment of dishes, wine glasses, sparkling utensils and

linen napkins before any guests arrive.

Mo described Leba-

nese food as Med-

iterranean without

the heavy spices and

said that Lebanese

chefs are a staple

of five-star hotels

throughout the Mid-

dle East and Europe.

Teir appetizers are

called “mezza” which

he translated as

meaning “something

to make you happy”

and their entréesinclude chicken, beef

and lamb, as well as many vegetable dishes prepared fresh for each

guest.

After a career in food service in that region, Mo and his wife immi-

grated to Folsom where they were able to open a restaurant of their

own. Tey named it ARZ after the famous cedar trees of Lebanon.

In addition to the authentic music and atmosphere, each Friday and

Saturday evening belly dancers traverse the restaurant for the enter-

tainment of their guests.★

Roasted lamb withOriental Rice

Serves 6-8

Ingredients:4 pounds leg of lamb

1 teaspoon ground cinnamon1⁄2 s gu sc

Salt and black pepper2 bss su

1 onion cut in quarters1 head garlic, cut in half

For the rice:2 1⁄2 cus bsm c

3 bss su 1⁄2 u gu bf Salt and black pepper

1 teaspoon ground cinnamon1⁄2 s gu cs

4 1⁄4 cus h h 2 bu cubs

1⁄3 cu sc ms1/3 cup pistachios1/3 cup pine nuts

Directions:Preheat the oven to 425F degrees. Wash and trim

the lamb of any excess fat, and pat dry with aclean cloth.

Rub the leg of lamb all over with the spices, salt,pepper and oil. Place in a large roasting pan andput it in the oven. After 20 minutes, take the pan

out of the oven, pour in 4 1/4 cups water, and add

the onion and garlic. Cover the meat with a largesheet of foil and put it back in the oven. Lower theheat to 300 degrees, and cook for two hours.

While the meat is cooking, prepare the rice. Washh c c , s msh s

under cold running water, and drain. In a largepan, fry the ground beef, turning it over and

crushing it with a fork to break up any lumps, Addsalt, pepper, cinnamon, black pepper and cloves.

Stir well and add the rice, then stir again.Pour in the boiling stock, mix well, and simmer,

covered, for about 15 to 20 minutes until the riceis tender. Add a little stock or water if it becomes

too dry and keep it on the sideuntil you are ready to serve.

Fry the almonds, pistachios and pine nuts sepa-rately in the remaining oil until they just begin tocolor. When the leg of lamb is ready, place it on

a serving dish with the rice. You can cut the meatoff into slices. Sprinkle the fried nuts all over the

c. S h sm m bh uc the bottom of the roasting pan as a sauce. Heat it

through and serve it in a jug.as sy lb, “sh.”

(Enjoy your meal.)

■ DINING

BY AARON DARLING

Experience a taste

of Lebanese culture

WHAT: LEBANESE RESTAURANTWHERE:705 GOLD LAKE DRIVE, SUITE 390,

FOLSOM

CONTACT: (916) 936-4242

arzFolSoM.CoM

HOURS: 11 A.M.-2 P.M., 4-9 P.M.MONDAY-THURSDAY, 11 A.M.-2 P.M.,4.-10P.M. FRIDAY-SATURDAYCLOSED SUNDAY

ARZ


19/60FEBRUARY 2016

SERVING A WHOLE LOT OF LOVE AT SERGIO’SGnocch

Recipe for Four

20 ounces peeled andcooked potato (russet)

10 ucs uOne egg yolk

After cooking the potatoe hm c h you cooked them in. Masthe drained potatoes and

h u gg. Mvery vigorously until mixe. r , cu smpieces. Cook the pieces i

boiling water until they riup. Drain. Best with mea

sauce. Great for lunch.

BY SANDRA REEVES | PHOTO COURTESY

Italians Sergio Mirabelli and his wife Francesca typically roam their restaurant greeting guests

at the door and making people feel at home. Chef Sergio prides himself on taking care of

customers personally. His working philosophy is to try to make friends of his patrons. His

restaurant’s strongest attributes, he feels, are “quality and new dishes and a lot of love.”

Te couple’s gregarious personalities have won over customers and critics alike. Te cozy eatery was

ranked highly on ripAdvisor; Sergio has appeared several times on a Sacramento television show, and

Sacramento magazine praised the restaurant’s “generous portions of lusty food” and its old-style Italian

ambiance.

Sergio grew up in the Basilicata region of Southern Italy and trained in fine Florentine restaurants. He

came to America in 1994, and a year later he and Francesca opened their first eatery, in Oakland. Tey

opened Sergio’s in Folsom in 2009, drawn by friends in the area. Tey found Folsom welcoming, “a

great place to do business,” he said.

Sergio’s offers the traditional cuisine of the chef ’s childhood.

“My family were hunters, and we know how to cook game,” he told Art Garcia of the Folsom ele-

graph.

He and his culinary staff craft daily specials built around wild

game and fresh seafood, in addition to the menu staples of

housemade pasta and sauces. Customer favorites are seafood

cioppino, fresh salmon, and gnocchi.

Most of his customers are lovers of Italian music (Sergio’s has

live music every Friday and Saturday) and culture (Sergio loves

to chat with them about their past or planned Italian vacations).

In all, Chef Sergio loves his work.

“It’s a lifestyle. I did only this job from a very young age, and it’s

still great. I will never change.” ★

WHAT: ITALIAN RESTAURANTWHERE:22 EAST BIDWELL, FOLSOMCONTACT: (916) 983-4300SERGIOSFOLSOM.COM/INDEX.HTML

Sergio’sSteak &Seafood

■ DININ



■ DINING

W hat is new American grill? Tat’s the question Chef Cassie

Buchholz asked herself five years ago when she went to work

for Sienna, a grand bar and restaurant in El Dorado Hills that

bills itself as “upscale-casual,” its wine list as “sophisticated yet

approachable.” Cassie started at Sienna from pantry station (salads and desserts)

and worked up through nearly every position there until she is now executive chef.

“I’ve come to learn that new American grill means taking items and flavors from

different cuisines that wouldn’t normally go together and making them into

something unique,” Cassie said. “I feel my personal style has changed because of

this as well. Now, instead of using ingredients that all work together, it’s more like

building a chain. Instead of sticking to ingredients that all pair with each other

(such as fish with rice and a lemon sauce), I pair items in a way to build from the

other items. For example, if I was making a crab cake, I can pair it with something

cheesy if I serve it over an arugula salad. Te crab cake might not pair with the

cheese, but it pairs with the arugula and now the arugula makes the two items

come together for the final dish. It’s really like a giant puzzle of flavors.”

SIENNA RESTAURANT Chef Cassie Buchholz

Creating ‘new American’ cuisineBY SANDRA REEVES | PHOTOS COURTESY

WHERE: 3909 PARK DRIVE,EL DORADO HILLSCONTACT: (916) 941-9694WWW.SIENNARESTAURANTS.COM

SiennaRestaurant

LOViN’ the OVeN: Cass Bcolz s xcv cf a Snna rsaan n el Doado hlls.


21/60FEBRUARY 2016

Apple BreadPudding

____

“Te recipe is one of my absolute favorites

and the first dish that I personally put onSienna’s menu. Even though I am a savory

chef, I have a special weak spot for desserts

— Cass Bcolz, Snna rsa

2 loaves French toast bread (or thick cut Texas toa0.5 gallon heavy cream

4 cups brown sugar16 egg yolks

1 vanilla bean, split (or 1 tablespoon vanillaextract)

8 Honeycrisp or Fuji apples, peeled and sliced1 tablespoon cinnamon

1 ounce Jack Daniels whiskey1 teaspoon salt

Cut the French toast bread into 1-inch cubes. Plaon a cookie sheet and toast at 325 until slightlgolden and a little crunchy. Combine the heavycream and 2 cups of brown sugar in a saucepa

with the vanilla bean; bring to a simmer. Combithe egg yolks and 1 cup of brown sugar in a bow

and whisk until pale in color. While whisking,slowly add a small amount of the cream mixtur

to the eggs until about half of the cream hasbeen incorporated. Pour all of the egg and crea

mixture back into the pan with the remainingcream. Cook until slightly thickened. Strain andset aside. Sauté the apples with the remaining cup of brown sugar and cinnamon. Sauté unti

apples are soft, but have a little crunch left to theadd the Jack Daniels and the salt. Cook two mo

minutes. Using a slotted spoon, remove the appfrom the cooking liquid, reserve this as a sauce

h sh uc. tss h s hbread cubes in a bowl. Pour bread and apples ina 13-inch-by-9-inch pan. Pour the anglaise (crea

and egg mixture) over it. Bake at 325 until theanglaise is no longer runny.

Cassie’s background serves her well in her current profession. She was raised in

a large family centered largely around food and cooking. She used to stop at her

Italian grandmother’s house on the way home from school and always found

something cooking — her grandmother would have been in the kitchen most of

the day, Cassie recalled. And both of her parents also love to cook, taking turns

making dinners every week.

“My mom loves to tell a favorite

story about how she knew I would

be a chef one day,” Cassie said.

“My younger sister was born four weeks early, very premature, when

I was 3 years old. Somehow I

knew that my mom would be very

busy with the baby, so I pulled a

chair right up to the stove, and my

mom came downstairs to find me

making macaroni and cheese. She

definitely made sure that I was

very familiar with kitchen safety

after that!”

Sienna’s menu, Cassie explained,is a collection reflecting previous

Sienna chefs and Cassie’s personal

dishes.

“Coming up with any new dish is

really a process that involves the

entire management team,” she

said. “We usually have two to four

tastings of each dish before we

add it to the menu. Tat way we

can really work out every aspect

of the dish before it’s presented toour guests.”

Most of Sienna’s “favorites” (such as Skirt Steak and Scallop Risotto) are on the

menu year-round, but some menu items change with the seasons.

“We’re changing from our fall to our winter menu now, and we’re introducing

a New York steak, a domestic lamb dish, and a Chilean sea bass dish. I’m really

excited to see how well El Dorado Hills reacts to some of these great new items.”

Most satisfying to Cassie about her work at Sienna are its wine dinners, held

once a month. Te dinners feature a winery or a winemaker, and pair four cours-

es of food with different wines for usually about 60 to 90 people.

“We really pull out all the stops, from beautiful centerpieces to extravagant plat-

ing,” Cassie noted. “After the dinner is over, I walk around the dining room and

ask everyone what their favorite dishes from the dinner were and if they have

any criticism. I am always open to constructive criticism, so I really enjoy getting

to talk to customers about how they enjoy the food.”

One of the biggest challenges Cassie has faced as a chef is her age, 23.

“Most people believe that isn’t old enough or mature enough to run a restaurant,

and I have had to work to prove myself in this industry. I’m very lucky that the

management team here at Sienna believes in me and supports me.” ★

“Coming up

with any new dish isreally a process thatinvolves the entiremanagement team.

We usually have twoto four tastings ofeach dish before we

add it to the menu.That way we canreally work out everyaspect of the dish

before it’s presentedto our guests.”



■ DINING

BY SANDRA REEVES | PHOTO COURTESYFLEUR DE LIS BAR AND RESTAURANT

In the 1990s, Chef Anthony Caliva

worked in Melbourne, Florida, cook-

ing at country clubs and major hotels,

including the Hilton. He learned his

craft working alongside outstanding and tal-

ented chefs known throughout the Melbourne

area, including Chef Ken urner of Indian

River Colony Club and Chef Kathy Zimmer-

man of the Pineda Inn. In his work, Anthony

became known for his strong work ethic and

ability to quickly learn the local cuisine.

Always dedicated and hard-working, Chef

Anthony started as a dishwasher at a pizza

place in Wisconsin at age 15. Several years

later, he began line-cooking, making pizzas

from scratch, including the dough. From

there, during his 20s, he worked at large

full-service chain restaurants, before moving

to Florida to pursue bigger career opportuni-ties.

Anthony landed in Rockledge, Florida, and

went to work for the Pineda Inn, where he

learned to cook true Florida cuisine. His last

position in Florida was as the executive sous

chef for the Hilton, where he worked for eight

years.

In California, Chef Anthony learned about

farm-to-fork cuisine while working alongside

FusingFloridian andFrench-Persiancuisine

Chef Anthony Caliva FLEUR DE LIS

WHERE: 705 GOLD LAKE DRIVE#380, FOLSOMCONTACT: (916) 358-9464WWW.FDLFOLSOM.COM

FleurDe Lis Bar& Restaurant

tAkiNg A StAND FOr gOOD FOOD: Cf Anon Calva sad s ca n Floda andnow s xcv cf a Fl D Ls n Folsom.


23/60FEBRUARY 2016

“The best part about being a chef is learningsomething new everyday and the smiles and

satisfaction of guests we serve.”

Chef Jesse Saddle at the Smith Flat House, in

Placerville. After working there for about a year,

he was offered the executive chef position at

Fleur De Lis.

At Fleur De Lis, Anthony turns his hand to

such dishes as ruffle Fries, Mussel Maison,Koobideh (a Persian kabob dish of seasoned

ground beef and minced onions), New York

Steak Au Poivre, and Lamb Lollipops. For

weekend brunch, he might whip up Lamb Ben-

edicts and Flaxseed Banana Nut Bread French

oast, along with favorites like steak and eggs

and blueberry oat pancakes.

“Te best part about being a chef is learning

something new every day,” Anthony said, “and

the smiles and satisfaction of guests we serve.”

Troughout his more than 30-year career, An-

thony has found that the best way to learn is to

keep his eyes and ears open, constantly looking

for opportunities to broaden his knowledge of

the culinary industry.

“And it’s been very rewarding to pass along

what I’ve learned to younger chefs starting their

careers.” ★

Chef Anthony’sfavorite recipe

FLORIDA STYLE CRAB CAKES

Makes 10 servings

1 shallot, minced2 tablespoon vegetable oil

13 u ucs mys2 eggs, beaten

5 u ucs h-gmustard

3 tablespoon chopped parsley2 bunches fresh chives, minced

1 1/4 teaspoon hot sauce2 ounces old bay seasoning

2 pounds, 8 ounces lump crabmeat

3 1/4 ounces saltine crackersSalt as needed

Ground black pepper as neededPeanut oil as needed

Sweat the shallots in vegetableoil in small saute pan until

translucent, then cool.Combine the shallots, mayon-naise, eggs, mustard, parsley,chives, hot sauce, and old bay.Fold the mayonnaise mixture

into the crab meat withoutshredding.

Fold in cracker crumbs.

Season with salt and pepperDivide the mixture into 2-oun

servings and form into smalcakes 1 1/2 inches in diamete

and 3/4 inch thick.Saute the crab cakes in vegetble oil in a cast iron pan ove

medium high heat until goldebrown and cooked through,

about 2 minutes per side. Draby s.

Serve immediately and top wiRemoulade sauce.

FOR THE REMOULADE SAUC

Mks 16 u ucs16 u ucs mys

1 ounce chopped capers1 1/2 tablespoon of minced re

onion1 1/2 tablespoon chopped fre

tarragon1 s chy s

3 teaspoon Dijon mustardSalt as neededBlack pepper as needed

Worcestershire sauce as needeTabasco sauce as needed

Combine all ingredients andmix well. Adjust seasoning to

taste. The sauce is ready to sernow or can be refrigerated fo

us.



A t his cigar shop in El Dorado Hills own

Center, Adam Markhieh can be found enjoying

a smoke out on the street near the open door, or

inside helping a customer peruse the wide range

of rolled tobacco offerings in the walk-in humidor. Inside the

wood veneer shines with detailed care, and glass display cases

show cigar and pipe accessories, watched over by the faces

of stern yet inviting carved wood cigar store Indians. Adam’s

Cigars has been at the same location in El Dorado Hills for

eight years, and Markhieh has been perfecting his craft in the

business about 15 years, following his passion for high-end,

fine, hand-rolled cigars.

“I love cigars. When you like something, or you love some-

thing, you get involved,” Markhieh said of his business.

Adam’s Cigars has over 100 selections on offer, ranging from

the mild flavored, to the full-bodied, cigars for all occasions.

Padron, Zino, Ashton, La Flor Dominicana, and many more

are housed with care in the big walk-in humidor. When

selecting the proper cigar, Markhieh said there is no one

cigar that fits the bill. Te cigars range in price, size, nicotine

strength and flavor.

Up insmokeWhere there’S SMOke : hand-olld cas a avalabl fo all occasons a Adam’s Cas n el Doado hlls.

huMiDity : An aa of mdos a avalabl a Adam’s Cas.

BY MATT KRAMER | PHOTOS BY JEREMY BURKE

■ ELDORADO HILLS


25/60FEBRUARY 2016

CONTINUED NEXT PAGE

Shop offers hand-

rolled, high-endcigars from

around the world

“It’s just like wine. It depends,” Markhieh

explained. “I mean sometimes I like mild,

sometimes medium, sometimes full bod-

ied, you know? It depends on the day, on

the mood. Some people don’t drink, they

just smoke a cigar, but maybe (half the

time) people like to drink wines, scotch

or rum with it, or (enjoy) a cigar after

dinner with a glass of wine.”

Navigating the sweet, rich earthy aromasof the shop can be intimidating and

exciting but Markhieh is more than

happy to assist first-time cigar buyers

and veteran aficionados alike when they

are in his shop looking for just the right

smoke to go with their mood, occasion of

celebration, or personal flavor profile. Te

shop also will place orders for specific

cigars that aren’t in stock.

“We have something for a beginner, or

for someone who’s just started,” Markh-ieh said. “Macanudo, or Monte Cristo.

Tat’s a very nice mellow one, easy to

smoke. Most people like medium-bodied

cigars.”

14th Annual

6:00-9:30pm

Saturday March 12th

$35 Online$40 General Admission

FolsomCommunity

Center

FolsomMusic.orgFor ickets and Information

(Tis event is for ages 21 and older only)

Come and enjoy a relaxing evening at the14th Annual Folsom Wine & Jazz. Tis isFolsom’s Premier Jazz, Wine & Cuisine event. It

is an evening of beautiful music provided by the

nationally-recognized Folsom High School Jazz

bands and choirs, as well as the Sutter and Folso

Middle School jazz bands.

As you enjoy the music, dine on the fine cuisine

from various local businesses and enjoy some excellent wine. You can also browse our silent auc

tion tables and participate in a raffle that feature

four Disneyland park hopper passes.

Te event will be held at the Folsom Communit

Center starting at 6:00pm on Saturday, March 1

2016. You can purchase tickets online at: www.

folsommusic.org for $35 using code WJ2016.

All proceeds benefit the Folsom High School music program

Folsom Wine &

Jazz Festival



Tere are no wrong choices when it comes to a cigar,

but at Adam’s Cigars no machine-made cigars will

be found. Markhieh insists on quality.

“Te machine-made just doesn’t have the flavor, it’s

basically like cigarettes,” Markhieh said. “We only

carry fine cigars, handmade only. It’s an art you

know?”

According to Markhieh, when it comes to sourcing

a cigar to build its flavor profile, several factors must

be taken into consideration.

“With cigars you’ve got to have … three things: Te

soil, when you plant the tobacco for the cigars, the

WHERE: 4364 TOWN CENTERBOULEVARD, SUITE 112CONTACT:(916) 358-5674WWW.ADAMSCIGARS.COM

Adam’sCigars

MAke grOuChO MArX JeALOuS : h-nd cas a n soc a Adam’s Cas n el Doado hlls.

NOt JuSt CAr MAkerS: hmdos avalabl ncld som b Ba.

climate, and the skill of workers because it ’s all hand rolled. You’ve

got to know what you’re doing,” Markhieh said.

As stated, the soil and region where a cigar’s tobacco is grown

plays an important role in its taste and profile. But, in Markhieh’s

opinion, people sometimes place too great an emphasis on the

region from which a cigar is grown. By way of example, some

cigar aficionados are excited by the thaw in U.S.-Cuban relations,


27/60FEBRUARY 2016

hopeful that with a weakening embargo, world-renowned Cuban cigars may become

a viable commodity once more, but Markhieh said, he personally sees it as a moot

point.

“We have cigars as good as Cubans in Nicaragua, Honduras, and the Dominican

Republic. But for a lot of people, they want to try it, and they think Cuban cigars are

the best. For me, it’s not a big deal, to be honest with you. Back in the old days they

were talking about how the French wine was the best wine. But now they create more wine in Chile, Argentina and Napa. Tey have wine as good as French wine. Cigars

are about the same. Back in the old days there was no Nicaraguan, Honduran or

Dominican. It was only Cuban. So you had that embargo and these countries started

introducing cigars. Tat’s my opinion, but everybody has their own preference,”

Markhieh said.

For his own taste, Markhieh prefers consistency and a smooth smoke from his cigars.

“I like Nicaraguans, but Padron cigars are one of my favorites. It’s very nice, consis-

tent, smooth, creates no bite, and has no harshness to it.”

Along with the cigars Adam’s offers a small selection of pipes, pipe tobacco, hookahs,

and smoking accessories.★

THE STORYBEHIND THE

ICONIC CIGARSTORE INDIANBecause of the general illiteracy

of the populace, early storeowners used descriptive

mbms gus stheir shops’ wares; for example,

barber poles advertise barbershops, show globes advertised

apothecaries and the three

gold balls represent pawnshops. American Indians andtobacco had always been

associated because AmericanIndians introduced tobacco to

Europeans,[1] and the depictionof native people on smoke-shop

signs was almost inevitable.As early as the 17th century,European tobacconists used

gus f amc is advertise their shops.

“ With cigars you’ve got o have …three things: The soil, ...the climate, and the skill of workers

because it’s all hand rolled.”

iMPOrteD: Cas ac slvs fom Ncaaa, hondas and Domncan rpblc.



JENN JOHNSONANYTIME FITNESS, 9711 VILLAGE CENTER DR., GRANITE BAY (916) 786-3999

IT’S NOT TOO LATE get t , stay t

9 TRAINERS IN THE FOLSOM AREA SHARE HINTS ON HAVING A HEALTHY ROUTINE

WHAT IS YOUR BACKGROUND IN PERSONAL

TRAINING/FITNESS?

I specialize with a diverse background in functionalathletic training, corrective exercise and rehabilita-tion. Being a former college athlete that has suf-

fered from injuries myself, I speak from experienceand empathy for those that I train and help.

WHAT DO YOU DO TO CONTINUALLY STAY CUR-

RENT ON FITNESS TRENDS AND INFORMATION?

Social media is one of the simplest and quickestways for not only myself but also for my clients tostay up-to-date on the latest trends, dos and don’tsf h hh ss usy. Cug constantly pursuing an education in kinesiologyand sports medicine is another way for me to stayup-to-date on the latest trends and information.

WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?

My g hshy s “hy, hhy, fu”. i m m b sc bc h ss juy, ubc fsys hcauses of extremes, whether it be overtraining or

too much of an unhealthy lifestyle, and balance isthe key to a successful lifestyle.

WHAT DO YOU DO TO STAY IN SHAPE?

In order to stay in shape I am constantly engagingmyself in an active lifestyle six days a week. Mostof the time I am doing a functional lifting routine,self-myofascial release or swimming. Circuittraining and yoga are also involved in my weeklybasics as I try to be a leading example of balancedss. ous f h gym i mk su h mynutrition is given just as much attention as I dowith my time in the gym.

■ FITNESS


29/60FEBRUARY 2016

We offer a great selection of campsfor a wide range of ages and interestsdance, theatre, zoo camps, sports,

arts & crafts, science and engineering,academics, teen camps, aquatics,

lmmaking, and much more!

Folsom Parks & Recreation

Camps for ages 4 to 17, with options to

a few hours, single days, and full weeks

Register today!http://webtrac.folsom.ca.us

or call 355-7285

Summer Camps Z A from rts to oo!

CONTINUED NEXT PAGE

WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?

i h b c my h f, sg gymscs c s ch. F

the past 18 years, I have been doing Pilates for the exercise, to keep me ground-ed, and to have less pain and fewer injuries. I have been teaching Pilates since2002, i’m ch g fcuy f Bc By ps. i m csc-g ps ch (mg i s c by l S Mgu,h s c by M. ps hmsf), i s ch B, susstraining, and strength/balance training using Pilates principles as my base. In kg h h b , i h k cjuc-tion with physical therapists, chiropractors, and doctors my entire career to helpeveryone from the couch potato to the severely injured to the professional athlete b mm s hy c c fs fm juy, jus, perform better in their sports and life — it’s all about living a better, longer life.

WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS

TRENDS AND INFORMATION?

i sy cu fm hh, ss, ps by g ps ss cfcs guy, kg csss kshs h hteachers, and reading a lot of books, articles, and blogs.


B k yu by. ths s’ m b sy ...qu h s! Yuneed to work hard to keep your body healthy, and you should put in the work tom y fcy. “th s h s”, s sk - smxcss f fcu, hy musy ffc g-g yu by sg, sb, xb, bc. Bu ’ ush yusf sh h yu c’ b c y y. Csscy s cc. i s b h

kg s y fu. i h m bu h h bswork so that they can continue our work when they’re not with me for greatermc. ths s y ffc hg cc msgms su,which results in less pain and more energy. Really, it’s all about living a better,longer life and feeling powerful in our bodies.


I do Pilates almost every day - sometimes a full session, but sometimes just af mus. i s suss g b css f x sgh bc, i u h i c. tyg k u h my 3-y- hs !

HILARY ROGERSPILATES TWIST, 6606 FOLSOM-AUBURN ROAD, #8,FOLSOM, (916) 936-4520



■FITNESS


i s h k h sk f “G Sh, G” hyhmc gymscs bb h mchg k

dumbbells for Christmas back in the 1980s. I always loved exercise and started teaching water aero-

bcs f my c c m h i s 17. i chg h gu ss csss

1998. t h ch h scc u gs, i bcm s ys g.

WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?

i s my kshs s i c sy cu ss s. i cs ubsh by us-

try leaders such as AFAA and NCSM. I also consult my colleagues at Broadstone who all have extensive

kg h .


i b h mus ys chg u bs ys ch u ss gs.

t cmb bm ss us, i cug f my cs css , y h

strength training routines and add high intensity intervals to their workouts.


I’m lucky that teaching a variety of classes at Broadstone keeps me in shape. I also am careful about

what I eat. Outside of work, I enjoy cycling, hiking, swimming, and chasing around my kids.


My mm s my s. Sh s ys hh ss u ps bcs

home. I would work out with her. When I was 15 years old, I joined our local gym. I have a B.S. degree inelementary education and have taken nutrition classes in college as part of my pre-requisites. I started

ccg Bkm yg 2008. th i hugh 200-hu g 2012 bcm c

ch h yg. rcy, i bcm c ch if H ps. i m ucky h cmb m

hbby uy h hs ch h hh ss gs.


t sy cu ss s, i ss mgs, sch h b, bks by -

k yg/ps ucs, kshs, k h ss fsss.


I feel exercise and diet are the two biggest components to living a longer healthier life. Research and my

personal experience suggest that people who continue to move their body on a regular basis experi-ence less health problems and pain. To me, it is the best and least expensive form of insurance. Many

of our students have been able to help their bodies and state of mind just through proper diet, exercise

and movement. Some people have even been able to prevent surgery and/or reduce the amount of

mcs hy k. i s hk s m sm fm f xcs h yu c cmm . My

m hshy s k mg! if yu ’ m – yu s .


I eat a healthy diet. I try to eat meals that are proportionate. I drink a protein shake nearly daily and

consume fruits, vegetables, lean meat and about 64-90oz of water per day. I minimize sugar, salts, pro-

cessed food, and eating out. I practice yoga approximately 3 days per week and Pilates 1 day per week.

Also, I take time out to just relax weekly. Nightly I try to get 6-8 hours of sleep. All these components

h m sy f hh.

TERRI LANGLEYBROADSTONE RACQUET CLUB, 820 HALIDON WAY, FOLSOM,(916) 983-9180, WWW.SPARETIMECLUBS.COM

TRACY LOVELANDBIKRAM YOGA FOLSOM, 013 RILEY ST, FOLSOM, (916) 984-9000BIKRAMYOGAFOLSOM.COM


31/60FEBRUARY 2016

WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING?

i m cm bybu h 17 ys f xc s g/ -

ss mgm. i cuy h naSM, aFaa ccs. i h succssfuy

y fm chm ss cms fss hs,

post surgery rehabilitation patients to your average person just wanting to look and

feel better.

HOW DO YOU KEEP UP ON CURRENT TRENDS AND INFORMATION?

f hg m fu f bmchcs us xcs scc sc-

plines, in adition to keeping up on new studies is imperative for understanding the

validity of new trends.


a xcs sccs, us m s qus sus! a m

about results, about helping individuals safely actualize their true potentials.


i k bs!


I have been a personal trainer for 4.5 years. I hold an associate’s degree in advanced

hh ss g m c h naSM.

WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND

INFORMATION?

i cfcs, bs, us sc m sy cu ss s

fm. i jy g h h hs c i y fm my

cs h fsss hs .


I became a personal trainer to help people improve their lives through better health

ss. th bs h c fm xcs g by h hysc.

When people’s attitude toward life changes based on their success in the gym then

positive changes tend to follow. Every individual has different goals and motivators

and it is in the acknowledgment of these differences that one can help drive success.


I constantly challenge myself with new activities and keep track of my progress to mo-

m. i cg h bs f kg h hs h gu m

toward success. I keep in contact with personal trainers and a nutrition coach to make

sure I am constantly progressing with my training and nutrition. I enjoy working out

and eating healthy to perform well inside and outside of the gym.

MIRIAM NUÑEZANYTIME FITNESS GRANITE BAY, 9711 VLG CTR DRIVE, STE 125, GRANITE BAY(916) 786-3999, ANYTIMEFITNESS.COM

ADAM PILKENTONCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100 [email protected]




C ms , c u x i g sus.


n ccs, ss sms f g.


Fcus fm, fuc. ajus gms u’s . S xcs hhigh side and strive to achieve those expectations, but also be willing to roll with whatever andadapt the plan to continually see optimal results.


Eat healthy and exercise regularly.

MICHAEL MASCIOCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]

KAT KUNDECALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]

NIRVAN REDCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]


i g u ny h c g s my m! i u my ss f ss

c bu gh ys g h i bcm c s .


I read articles on the latest research and constantly challenge myself to try new things.


Sg h ysy! My hshy ums sss g – ’s cb f y -

. wk b sg h yu ysy!


I train like a boss


My passion is to educate and lead others to live an active and healthier lifestyle. Up until I turned

18, I weighed over 260 pounds and was picked on all the time about it. Nothing changed until I

set some small attainable goals for myself and I achieved my goal of getting down to 190 poundsover time.


r, sm m! i jy g bks kg u cs h gg

h f ss y.


Your Body can do just about anything, it’s your mind that you have to convince.


ey y f i my mg cs, i sy mysf h cs c i c “MY tUrn” i

myself, I enjoy resistance training, full body exercises that serve my body a purpose, make it stronger.

■FITNESS


33/60FEBRUARY 2016

A rt in its many forms expresses emotion and for Wendy Ward this

couldn’t be truer.

Wendy owns and operates Wendy Ward Studios in Pioneer. Her

paintings are a true expression of her inner thoughts and she embrac-

es the emotional journey that results in her beautiful images.

“I paint from the inside out,” she said. “It’s connecting with emotions and feelings.

Tis is an expression.”

Wendy’s journey has been a long one and she has used her emotions and turned

them into art — healing art.

Wendy was the victim of a heinous crime in the 1970s. In the years since, her

attacker, Mario Garcia, committed another crime — murder. He is now serving a

sentence of 59-years-to-life for killing Christie Wilson in 2005. Wilson’s body has

never been found.

Art is good for the soul

FACeS iN SPACeS: As Wnd Wad sowcass panns a sdo n Amado Con.

BY PENNE USHER | PHOTOS BY PENNE USHER

WHERE: 22594 STATE HIGHWAY88, #18, PIONEERCONTACT:(209) 295-2224WWW.THEMERMAIDMUSE.COM

Wendy Ward’s

Studio

■ AMAD



Wendy draws on her past and her

passion to create her works of art. She

also teaches classes and helps others

through art.

When she was younger Wendy found

solace in nature.

“I used to draw from nature. I’d write

and study down at the river (in Ohio),”

she said. “Drawing was my way of

studying what it was I was seeing in

nature.”

After a career in the I field and in

marketing, Wendy has found her way

back to art.

After her husband died two years

ago, she decided it was time to getback to her roots.

“I wanted to get back to my art,” she

said. “Tis is an expression.”

Her paintings start from words. She

takes a canvas and writes words on

them. From there the image emerges

and it takes her where it wants to go,

she explained.

“Te sole speaks,” she said from her

studio in Pioneer.

Te images of women are strong,

with bold colors. Each tells its own

story.

Wendy also teaches classes. One of

those is the soul collage class.

SoulCollage began in 2001 with the

publication of a book by Founder,

Seena B. Frost. Tere are now over

2,500 trained facilitators sharing theprocess in 39 countries, according to

its website.

SoulCollage is a creative collage

process. You make your own deck of

cards — each collage card represent-

ing one aspect of your personality

or soul. Use the cards intuitively to

answer life’s questions and partici-

pate in self-discovery.★

MerMAiDS: Wnd Wad’s n panns a a con of sol.


35/60FEBRUARY 2016



■ AMADOR

A mador Vintner’s wine extravaganza Behind the

Cellar Door is a weekend of wine seminars,

sneak-peeks, special and large format wines, wine

offering, a silent auction, music and more.

Te entertaining and educational wine event features a

commemorative wine glass for your barrel tasting and

scrumptious eats at 43 family-owned Amador wineries,

along with a cornucopia of themed tastings, seminars and

demonstrations guaranteed to enhance your knowledge andappreciation of fine wine.

Get the VIP experience for $100, which includes a wine-

maker reception Friday, Saturday and Sunday tastings,

seminars and entertainment at 43 wineries. Attendees of the

winemaker reception receive a commemorative wine glass

plus a mystery cellar key which may unlock the door to an

amazing fits.

Separate admission is available, $60 per person for Fri-

day’s winemaker reception

Friday evening, at 6 p.m March 4, in the barrel cellar at er-

ra d’Oro Winery savor a sumptuous array of gourmet food

and wine pairings created by the culinary stars of American

River’s Culinary College (including vegetarian options)

accompanied by music, silent auction, winemaker selections

and an array of outstanding Amador County wines and

many of our lovable local winemakers on site.

What’s Behind

the Cellar Door

Behind the CellarDoorWHERE: 11 A.M. TO 4 P.M. MARCH 5 AND 6TICKETS: VIP TICKETS ARE $100 FOR THE WEEKENDAND INCLUDES A FRIDAY WINEMAKER RECEPTION.WEEKEND TICKETS, FOR BOTH SATURDAY ANDSUNDAY ARE $50. SUNDAY ONLY :$40. DESIGNATEDDRIVERS:$10.MUST BE 21 OR OLDER TO PURCHASE TICKETSTICKETS ARE LIMITED WWW.AMADORWINE.COM.


37/60FEBRUARY 2016

Just 30 minutes from Folsom(Hwy 50 E to Latrobe Rd. to 16 E to 49 S)

www.suttercreek.org

Art Galleries, Antiques and Boutiques

Wine Tasting, Restaurants and Charming Inns

Make it Your Next Getaway!

14191 Main StrAmador City, CA 9

(916) 798-56

A Sw lile gif buiq ta caers ur visio and lcal cmmuniy find ta unique gif .

Hours: Thursday - Sunday 10am - 5p



■ EL DORADO HILLS


39/60FEBRUARY 2016

From the outside it’s another office complex, but when you open

the door to the Dry Diggings Distillery you are transported to

a different time and place.

Te tasting room of the distillery has one feeling as if they

stepped into the 1800s.

Te first portion of the room resembles more of a miners-friendly water-

ing hole. Further down the antique bar is the “San Francisco” area com-

plete with crystal chandeliers and heavy, burgundy, velvet drapes.

All of this is the brainchild of Gordon Helm and Cris Stella.

“We’ve always had an affinity for spirits,” Helm said. “We had an idea for

a distillery and we already had this location. It just worked out.”

It wasn’t all easy going. Te business partners had a lot to learn about mak-

ing the distilled libations they serve, which include whiskey, vodka. Tey

are currently working on a brandy.

Te craft spirits distillery is focused on locally produced farm fruit, grains

and wine for the vodka, whiskey, brandy and bourbon.

Tey work with local farmers, vintners and breweries to craft spirits that

represent this unique area.

Bourbon,brandy,

vodka,whiskey DRY DIGGINGS DISTILLERY MAKES ITSSPIRITS FROM LOCALLY GROWN GRAIN, FRUIT

BY PENNE USHER | PHOTOS BY JEREMY BURKE

WHERE: 5050 ROBERT J MATHEWSPKWY SUITE 850, EL DORADO HILLSCONTACT:(916) 542-1700DRYDIGGINGSDISTILLERY.COM

Dry DiggingsDistillery

CONTINUED NEXT PAGEBOttLeS uP: A collcon of D Dns Dsll bols s bnd ba.



Te tasting room captures the gold rush era, and has many unique historical elements. Tere are

tours, tastings and a variety of items for sale, including copper mugs, tea kettles and flasks.

Just off the tasting room is where the magic happens. Steel stills are used to distill the spirits.

Dry Diggings is a founding member of the California Artisanal Distillers Guild.

California distillers produce some of the finest products in the world. Dry Diggings has many

products in barrels and releases new bottles as aging is completed.

Tey are currently working on rye whiskey, bourbon, brandy and other more covert products.

Tey use fruit and other locally grown crops in their fermentations.

“Our plan is to distill traditional products while also exploring the outer fringes of the distilling

experience to share ‘49er spirit,” Helm said.

astings and tours are offered daily. Tey also host a variety of culinary workshops, featuring all

things bourbon.★

Ot FrOM Dr. WhO: A sll a D Dnssll.

ruM’S the WOrD: Bols of 40 pcn poof l m a lnd p and ad o b sppd.

OCk, StOCk AND BArreLS: Sps a nals a dsll.

DRY DIGGINGS DISTILLERY

PRODUCTS ARE AVAILABLE AT

THESE ESTABLISHMENTS:

Current retail locations:

lks Bgs

7130 Douglas in Granite Bay

Lakeforest Wines2222 Francisco Drive in

El Dorado Hills

Taylors Market2900 Freeport Blvd in East

Sacramento

AK Discount106 N. Sunrise in Roseville

Stonelake Vine and Spirits2619 Riparian in Elk Grove

Select Wine and Spirits4271 Truxel in Natomas

Select Wine and Liquor 212 Harding Boulevard in

Roseville

CURRENT BAR/RESTAURANT

LOCATIONS:

th G B K S, Scm

36 Handles1010 White Rock Road in

El Dorado Hills

Get your own


41/60FEBRUARY 2016

DIGGINGS MANHATTAN

DIGGINGS MULE

RUBICON OLD-FASHIONED

WHISKEY SOUR

DIGGINGS MANHATTAN

2 ounces Dry Diggings 31 N

50 Bourbon Whiskey

1/2 oz sweet vermouth1/2 oz dry vermouth

1 dash bitters

Swirl with ice to chill, pour into

a cocktail glass, and garnish

with a maraschino cherry.

_______

RUBICON OLD-FASHIONED

1 teaspoon simple syrup

2 dashes Angostura Bitters,

plus more to taste

1 half dollar–sized slice orange

peel, including pith

2 ounces Rubicon Rye Whiskey

1 maraschino cherry

In old-fashioned glass, combine

simple syrup and bitters. Fill

glass halfway with ice, then

stir about a dozen times. Add

enough ice to fill glass. Squeeze

orange peel over glass to extractoils, add peel to glass, and add

whiskey. Stir just until drink

is cold and alcoholic bite has

softened, about a dozen times.

Garnish with cherry, swizzle

stick, and straw.

_______

Just in timefor cocktail hour

MIXING IT UPWITH DRYDIGGINGS

SPIRITS

DIGGINGS MULE

1 1/2 oz Bodie 5 Dog White Whiskey

Ginger beer

1 splash Rose’s lime juice

Ice

Fill glass with ice. Add bourbon, fill with

ginger beer and a splash of lime juice.

Stir and drink.

_______

MEYERS WHISKEY SOUR

2 oz Dry Diggings Whiskey

Half a Meyers lemon, squeezed

Pinch of sugar

Shake ingredients and serve on the rocks or

up garnished with a

Meyers lemon wedge

_______



LIVE showsUPCOMING7 p.m. Feb. 6

Aaron NevilleR&B

7 p.m. March 4

Kory Gibbs15-year-old rock-and-blues guitarist

7 p.m. March 24

Aaron LewisCountry

7 p.m. March 26

GKO6Gb Kck-ou 6, mx m s ghg

competition

■ENTERTAINMENT

JACKSON RANCHERIA CASINO RESORT 12222 New York Ranch Road, Jackson. Tickets available at jacksoncasino.com.

HARD ROCK HOTEL & CASINO LAKE TAHOEVINYL LAKE TAHOE50 Highway 50, Stateline, NV.

Tickets available at hardrockcasinolaketahoe.com/events-entertainment.

aron Neville

o gbbs

aron Lewis

Lavs gnSla

9 p.m. Feb. 5

Achilles WheelRoots and world music/Rock and Roll band from

Northern California

9 p.m. Feb. 6

Rudy Colombini & The UnauthorizedRolling StonesTribute band

9 p.m. Feb.12

Lavish GreenRock

9 p.m. Feb. 13

Mr. Crowley, Ozzy Osbourne Tribute

Tribute band

9 p.m. Feb.19

SlaughterHair metal band

9 p.m. Feb. 20House of Floyd - Pink Floyd TributeTribute band

9 p.m.Feb. 27

The Great Pumpkin – Smashing Pump-kins TributeTribute band

P h o t o : i N 2 A L L M u S i C


43/60FEBRUARY 2016

4 – 8 .m. Fb. 5

The NutrientsTop-40, classic rock

9:30 .m. – 1:30 .m. Fb 5Audioboxx Classic rock

10 .m. – 2 .m. Fb. 6

AudioboxxClassic rock

4 – 8 .m. Fb. 12

Kenny Frye BandCountry

9:30 .m. – 1:30 .m. Fb. 12

Maxx Cabello Jr.Blues, rock

10 .m. – 2 .m. Fb. 13

The Wiz KidToday’s hits

1 – 4 .m. Fb. 14

Buck FordCountry

4 – 8 .m. Fb. 19

BB McKay & The Bumps‘50s, jump/swing, rockabilly

9:30 .m. – 1:30 .m. Fb. 19

Thunder CoverToday’s hits

10 .m. – 2 .m. Fb. 20Superbad‘70s - ‘80s dance hits

1 – 4 .m. Fb. 21

Two Steps DownCountry

4 – 8 .m. Fb. 26

PoparazziClassic rock, top-40

9:30 .m. – 1:30 .m. Fb. 26

The Spazmatics‘80s new wave show

10 .m. – 2 .m. Fb. 27

Decades‘70s to today’s dance hits

1 – 4 .m. Fb. 28

Dave RussellCountry

t Spazma

knn F Ba

Maxx Cabllo

Spb

t Wz kd

RED HAWK CASINO1 Red Hawk Parkway, Placerville. Tickets available at www.redhawkcasino.com.



■ ENTERTAINMENT

BlackWater, a country and southern rock band, has been brining their brand of

outlaw country to stages all around the greater Sacramento area.Members forming this band are longtime friends and “brothers from other

mothers,” according to drummer Dan Zahra.

Guitarist Billy “Skeeter” Haggard, also on vocals, odd Prout, bass and vocals, and Johnny

Maes, on guitar, along with Zahra make up the band with Christopher Duran singing lead

vocals.

Tese guys have been an active part of the Sacramento music scene for many years and have

thousands of shows under their belts. Te group came together after their paths led them to

a chance meeting. Duran and Zahra were starting a new country project that had been in the

works for a few weeks when Duran was approached by Haggard and Prout to collaborate on

a new project.

Te call was made, parties agreed and bringing Maes on board rounded out the new power

house of gritty country infused with a healthy serving of Southern Rock, according to the

band’s Reverb Nation page.

“If you are looking for more than just a band to dance to, load up the truck and take a ride on

down to the swamps of BlackWater Country,” Zahra said.

UPCOMING SHOWSFeb. 26

Valencia Club, Penryn

March 19thu vy Cs – m sg

April 9The Purple Placer, El Dorado Hills

April 16Referees Sports Bar, Citrus Heights

May 7Rookies Pub and Grill, Manteca

May 13Valencia Club, Penryn

May 27Power House Pub, Folsom

For more information,visit their Facebook page

www.facebook.com/BlackWaterTOC

BlackWater burns up the stagewith their outlaw country sounds

BY PENNE USHER | PHOTOS COURTESY

“If you arelooking for morethan just a band todance to, load up

the truck and takea ride on downto the swampsof BlackWater

Country.”


45/60FEBRUARY 2016

Christopher “Duranimal” DuranWHERE ARE YOU ORIGINALLY FROM? TELL ME A LITTLE BIT ABOUT

HOW YOU GOT INTO MUSIC.

I was born and raised in Sacramento and was exposed to music from

a very early age.

My father was a musician, and club owner, and my mother had a love

for music that was immeasurable. I recall going with my father on

Friday nights to his nightclub (The Palm Grove Ball Room), which was

a very popular Latin hot spot on K Street in down town Sacramento

before it was tuned in to the ever so happening K Street Mall.

I was dragged on stage at 5 years old and I was hooked, the lights,the energy, the smell, and the birth of my addiction, it’s something I

will never forget as long as I live.

I picked up a saxophone in the fourth grade, and a microphone in the

ninth grade.

YOU’VE BEEN PLAYING MUSIC FOR A LONG TIME, WHAT WAS

YOUR FIRST BAND?

I was in the club scene by 16 and on tour by 19. I have jammed with

members of Motley Crue, Dio, Loudness, AC/DC, Ozzy, Dokken and 20

many others. I simply have lost too many brain cells to remember.

I came off the road in 1992 and joined a local band called Dead inSpain which lasted about six years after that joined Kattywompus

whose biggest accomplishment was winning the 2002 Just Plain

Folks award for best metal song for that year, shortly after that I

joined Meatln a top-40 metal band whose biggest accomplishment

was winning 2004 Best Metal Cover Band by Sacramento News and

Review.

My current band and biggest love is BlackWater, an outlaw country

project with members from KattyWompus, Emerald City and Slick

Black Cadillac.

The Entertainer recently caught up with BlackWater for a little Q & A

John Maes TELL ME A LITTLE BIT ABOUT YOURSELF.

I was born in Roseville and still live in Roseville to this day. My

real job is as a sales rep for Troy Lee Designs and Spy Optics.

My hbbs cu shg, hug , f cus, yg h

guitar.

DID YOU HAVE FAMILY MEMBERS AS MUSICAL INFLUENCES?

My older brother Shane played drums in a band as I was

growing up, so I wanted to play guitar. I started playing guitar

h i s 14 ju hgh.

GROWING UP WHO WERE YOUR MUSICAL INFLUENCES?i h f musc ucs gg u, ms f hm

being rock or blues guitarists like Paul Gilbert, Michael Shenker,

Matthias Jabs and Warren DeMartini. I later got into blues guys

like Kenny Wayne Sheppard, Johnny Lang and John Mayer.

WHAT OTHER BANDS YOU’VE BEEN A PART OF?

I had many bands through high school with buddies and played

s. i s shg bss ums 1995

started winning and making money. So I stopped playing guitar

for about seven years while I traveled to a different tournament

almost every weekend. Then got the itch to play again and got

in a band with my brother called Slick Black Cadillac and startedgigging regularly around the Sacramento/Reno area. Then we

put a classic rock band together with our friend and local D.J.

Pat Martin for special moto events for work. We called that

b tbx Mj. th s cuy musc bcm m

more popular, the clubs started wanting more country bands

to play around town. So we put together a band with buddies

from a couple rock/metal bands and called it BlackWater. And

here we are two and a half years later, playing every chance

g b m s shg bss ums h m,

everybody’s day jobs and all of our family’s.

CONTINUED NEXT PAGE



Todd ProutWHERE ARE YOU ORIGINALLY FROM? TELL ME A

LITTLE BIT ABOUT HOW YOU GOT INTO MUSICi s b s S lk Cy, Uh

starting playing in bands around 14 years old. It

was formed with a couple of guys I grew up with.

We rehearsed in my buddy’s garage and played

high school parties at that time.

DID YOU HAVE FAMILY MEMBERS AS MUSICAL

INFLUENCES?

My grandma was a singer but I didn’t learn that

until later in life. No one else in my family played

but my parents were supportive.

GROWING UP WHO WERE YOUR MUSICAL

INFLUENCES?

t ly Chcg y ucs bu

l z, lyy Skyy Jhy Csh

were paramount in keeping me playing.

WHAT WAS YOUR FIRST BAND?

I honestly don’t remember the name.

WHAT OTHER BANDS HAVE YOU BEEN A PART

OF?

I played with Emerald City Johnny Idol, the Torpe-

does, Road 88 and Voodoo Fuzzbox.

Why do you play?

It’s in my blood. Other than that it’s what me and

my friends do to entertain ourselves.

What is the allure of being on stage?

I’m not really a big stage guy. I love to play. It’s

always been a love/hate relationship. Writing

feeds my soul more than playing. ★

Billy “Skeeter” HaggardWHERE ARE YOU ORIGINALLY FROM? TELL

ME A LITTLE BIT ABOUT HOW YOU GOT INTOMUSIC.

I was born and raised in Nor Cal. My dad

played guitar and I’ve been around music my

entire life. I grew up in Honky Tonks with some

of my dad’s old-school country buddies like

Bud Duncan, Bob Wills and the Texas Playboys,

Tiny Moore, Merle Haggard’s band, Red Mur-

rell and many others.


INFLUENCES?

i m uc by Jhy Csh, Hx,Hank Williams Sr., Muddy Waters and my dad.

YOU’VE BEEN PLAYING MUSIC FOR A LONG

TIME, WHAT WAS YOUR FIRST BAND?

My s b s bck h g s

called Rapid Fire.

WHAT OTHER BANDS YOU’VE BEEN A PART

OF?

Other projects I have been apart of are Lipstick,

Captured, Voodoo Fuzzbox, The Dukes of

Haggard and Emerald City.

Dan ZahraWHERE ARE YOU ORIGINALLY FROM AND

TELL ME A LITTLE BIT ABOUT HOW YOU GOTINTO MUSIC.

I was born in San Francisco and raised in

Lower Lake, Calif. I started beating on things at

3-years-old when I would get my moms wood-

en spoons and go to town on pots and pans and

Tupperware.

DID YOU HAVE FAMILY MEMBERS AS MUSI-

CAL INFLUENCES?

My mom played guitar so I picked it up from

her.


INFLUENCES?

I enjoyed all genres of music and played it all

too. From disco, rock, country, easy listening like

Carol King, and Boz Skaggs. You name it.

WHAT WAS YOUR FIRST BAND?

My s b s hgh sch Bck

lghg! i s g ck b.

OTHER BANDS YOU’VE BEEN A PART OF?

After moving to Sacramento, I played in Roxoff,

Mosaic, DaraWild, Fetish Underground, South

Bound, Roxoff 2, KattyWompus and now

BlackWater.

WHY DO YOU PLAY? WHAT IS THE ALLURE OF

BEING ON STAGE?

I play because it feels great to do something I

enjoy that makes people happy. It is just a de-

sire to express myself musically. It’s a powerful

fg f hss ssfc.


47/60FEBRUARY 2016

BY AARON DARLING | PHOTOS COURTESY

For nearly a decade Heyday Café has

served Main Street, Placerville, inviting

one and all to revisit the good times with

friends and family. Heyday is the highest

rated restaurant in the area attracting even celebrities

as they pass through.

At lunchtime enjoy their Roasted Butternut Squash

salad with bacon, goat cheese and brown sugar cider

vinaigrette or the Chicken with Mango and Chut-

ney Panini. Pizzas include ruffle and Chicken, and

Bacon Bleu. At dinner, their Baked Brie followed

by Seared Salmon or Chicken Marsala are sure to

satisfy.

Heyday has a daily pizza special, as well as a daily

featured wine or beer. Every so often they feature

a special wine dinner or a wine pairing dinner andeach weekend, Friday through Sunday, they offer a

unique dinner special.★

Heyday CaféRevisit the

Good Times

■DINING

WHERE: 325 MAIN ST, PLACERVILLECONTACT:(530) 626-9700HEYDAYCAFE.COM

Heyday Café



WINE COLUMN

W elcome to our very first

wine column for the Folsom

Entertainer magazine.

In California there are nearly 4,000

wineries. Any new winery opening their

doors has very stiff competition from already recognized

brands. So this month we like to feature a relatively new

winery, Kapara Cellars that produces excellent quality winesbut is struggling for brand recognition especially not having

a tasting room.

Kapara (Ka∙pa∙ra) - An old world term for a new found

friend.

Kapara Cellars specializes in small lot, premium wines.

Whether it be a fine Cabernet Sauvignon from Stags Leap

District in the Napa Valley, a wonderful Chardonnay from

Los Carneros, a fantastic Pinot Noir from Sonoma Coast,

or a spectacular Zinfandel from Napa or the Shenandoah

Valley in Amador County, Kapara wine is derived from onlythe best vineyards and appellations in California.

Kapara’s first commercial vintage was highly successful.

Having submitted six of their 2012 vintages for judging to

the largest wine competition of American made wines in

the world – the San Francisco Chronicle Wine Competi-

tion.

More than 6,000 wines were judged and only the best

received medals. A panel of world-class wine experts judged

this week-long competition during the first week of January

2015.

Kapara wines faired extremely well in the competition with

five of the six winning medals. Teir 2012 Napa Valley Cab-

ernet Sauvignon Reserve won a Double Gold medal, and

their 2012 Sonoma Coast Pinot Noir won a Gold medal.

Tey also won two Silver medals for their 2012 Carneros

and Sonoma Coast Chardonnays, and a Bronze for their2012 Napa Valley Howell Mountain Zinfandel.

After the competition, one of the judges congratulated

Kapara saying that it is rare that a first-time entrant in the

competition wins a medal, and unheard of to win five med-

als. Obviously, Kapara is doing something special.

UnWined, in Old own Folsom will be hosting a Kapara

tasting, 5:30 to 8 p.m., Feb. 19. Tere will be great discounts

on half case and case purchases. Ken Giberson, owner/

winemaker will be present to answer any questions. Tis is a

tasting event not to be missed.

Erik , together with his wife, Crickett, have owned and

operated UnWined (formally WineStyles), a wine bar and

wine retail store in Old own Folsom on Sutter Street for 7

and a half years.

Erik has had a passion for wine all his life. Born in Australia,

he has visited most of the wineries in Australia and has traveled

to many wine regions around the world, Germany, France, Italy,

New Zealand, Canada, and of course California.” ★

BY ERIK LOIGOM

Award-winningnewbie struggles

with branding

KAPARA CELLARS ENTERS SIX WINES AND

WINS FIVE MEDALS AT COMPETITION


49/60FEBRUARY 2016

T ake your taste buds on a world tour at the 2016 International Culi-

nary Festival in Folsom. Te multicultural feast takes place from 3-6

p.m. Sunday, March 20 at the Folsom Community Center located at52 Natoma Street. ickets are available for $25.

Hosted by the Rotary Club of Historic Folsom, the International Culinary Fes-

tival will present food, wine and entertainment inspired by countries around the

world.

Featured restaurants include the Bac

FolsomEntertainer Feb 2016 for web.pdf

Documents

Transcript of FolsomEntertainer Feb 2016 for web.pdf