Granite Bay View May 2016.pdf

8/17/2019 Granite Bay View May 2016.pdf

1/68

VIEW granite bay

E C R W S S P o s t a l C u s t o m e r G r a n i t e B a y , C A 9 5 7 4 6

P R S R T S T D U . S . P o s t a g e P a i d P e r m i t # 2 7 5 R o s e v i l l e , C A 9 5 6 7 8

Granite Baygoes big onCinco de MayoSEE INSDIE

MeetGranite Bay'syoung mastersof roboticsPAGE 36

MAY 2016

PAGE 8

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14MARGARITA MADNESSThe View explores the top threemargarita stops around Granite Bay.

22SINGING THE SALSA LIFEGranite Bay mortgage brokerlaunches salsa brand.

ALSO IN THIS ISSUE

Editor’s View 4

Vintner's View 60What's Trending 62

Things to Do 64

18MEXICAN STYLE, PORK PERFECTIONGranite Bay's El Pollo De Oroworks wonders with pork dishes.

24GLISTENING IN THE SUNSpend a day in the life ofa Granite Bay pool tech.

ON THE COVER

MarQueen Pet Emergency and Specialty Clinic

is "all hands on deck" for all kinds of care.PHOTO BY KIM PALAFERRI

52TRAVEL VIEW: PUERTO VALLARTALoomis writer talks escaping down south.

GOLD COUNTRY MEDIA EXECUTIVE PUBLISHER

Gary Milks, (530) 852-0250, [email protected]

GOLD COUNTRY MEDIA SALES AND MARKETING DIRECTOR

Jeremy Burke, (530) 852-0200, [email protected]

GOLD COUNTRY MEDIA CIRCULATION DIRECTOR Kelly R. Leibold, (530) 885-2471, [email protected]

GRANITE BAY VIEW EDITOR

Scott Thomas Anderson, (916) 774-7955, [email protected]

GRANITE BAY VIEW ADVERTISING

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188 Cirby Way, Roseville, California 95678

www.granitebayview.com, (916) 774-7928

MAY 2016

Volume 26 • Number 5

Copyright 2016. All rights reserved. No part of this publication maybe reproduced without written permission of the publisher. Thepublisher shall not be responsible for any liabilities arising from thepublication of copy provided by any advertiser for the Granite BayView. Further, it shall not be liable for any act of omission on thepart of the advertiser pertaining to their published advertisementin the Granite Bay View. A publication of Gold Country Media.GOLD COUNTRY MEDIA

VIEW granite bay CuisineForFitness.com

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EDITOR’S VIEW | Scott Thomas Anderson

Mexico, it’s the sister soul of California.

Welcome to the Cinco de Mayo edition. This month

our food and tequila features, local profiles and trav-

el piece all salute that culture which first challenged

our coastal skylines with white, gleaming missions.

The longstanding link between Mexican influences and the

Golden State is still strong. As famed chef, traveler and pathfind-

er Anthony Bourdain once pointed out, “Let’s be really, painfully

honest: Who is cooking? Who is the backbone of the American

restaurant business? … Who, pound for pound, are the best

French and Italian cooks?”

Mexicans, Bourdain writes, and everyone in the dining indus-try knows it.

I get enough behind-the-scenes access to the region’s most

lauded restaurants to know he’s not wrong. And even beyond

what you don’t see at Nor Cal’s mouthwatering steakhouses,

Mediterranean restaurants and elevated pub epicenters, a num-

ber of Chicano chefs have stepped out to put their own mark on

the region’s eating alchemy. Think about the searing flavor-flare

Chef Ryan Rose has brought to us with Zocalo. Or how about the

way Chando Madrigal has knocked area foodies back on their

heels with the purity of his Michoacan street food?

And the connection goes well beyond food. For me, it’s been

an obsession with storytelling: It starts with the writing of Mexi-

co’s Octavio Paz, whose tale “My Life with the Wave” is an aching

reflection of love concussions on the beach, woven with prose

so filled with sensually ephemeral images and softly exhausting

symbols that they melt one to the core. And it was on the Mex-

ican island of Cozumel I first discovered the writing of the Co-

lumbian master Gabriel Garcia Marquez, whose word wizardry

opened for my imagination a doorway to all of Central America.

Even translated, the way Marquez’s “Love in a Time of Cholera”

lived and breathed on the page was staggering. Glancing around

the sights and smells the Caribbean, I understood the visceral

power of this author’s orbit and how perfectly he’d captured

those balmy night breezes, the slow, tipping turns of the palm

leaves, fading, sun-cracked plazas. Like Paz, Marquez is remem-

bered for his ability to play with our perception of reality itself.

Their poems and stories still feel like painful bridges between

jungle myth and hard human emotion.

One of Marquez’s most famous opening passages describes

a suicide by gold cyanide, which he recounts in a way that’s

timeless in any language: “It was inevitable: the scent of bitter

almonds always reminded him of the fate of unrequited love.”

And Central America, especially Mexico, has a vibrant love for

life that continues to drench California to the core.

Long live

the connection

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FROM THE COVER

“We needed more room to bet-

ter provide for our patients

and the logical thing to do

was expand,” Miller said. “And fortunate-

ly, we had an empty space next door,

which eliminated the logistic nightmare

of moving elsewhere.”

When the new MarQueen clinic is fin-

ished, this state of the art facility on the

border of Granite Bay and East Roseville

will be more than 5,000-square-feet and

feature pet treatment options that include

cardiac care, oncology, surgery and physi-

cal therapy.

According to Dr. Queen, the clinic

came to life after she and her husband

grew weary of the long hours their sepa-

rate careers were demanding. The couple

missed spending a lot of time together.

Miller was working in finance. Queen

was following her calling for veterinary

work. Both were logging very long hours

on different schedules. When they finally

decided to merge Miller’s business acu-

men with Queen’s medical expertise

they knew they were on the verge of hav-

ing a perfect solution.

“Now we work long hours together,”

Miller explained with a chuckle.

MarQueen’s emergence as a specialty

pet clinic is built on offering specific dis-

ciplines in care and a variety of doctors

MarQueen Pet Emer-

gency and SpecialtyGroup is growing:

What was a small,

14-hundred-square-foot

clinic with one doctor

and two staff members

a year ago is now burst-

ing at the seams — a

bustling animal medical

center with 10 doctors

and 15 technical and

administrative support

employees. Co-founders

Rick Miller and his wife,

Dr. Erica Queen, are now

moving the operation

into a much larger space.

MarQueen takesthe worry away forfour-legged friends

Unendingpet supportBY SCOTT NOBLE



pert in physical therapy for animals that

are comfortable with both eastern and

western methods, from acupuncture to

cold-laser therapy. Koski is also a certi-

fied rehabilitation therapist.

Miller said customers have been im-

pressed with the entire team. One pet own-

er was especially thankful to Dr. Walsh.

“A local author was so impressed with

(Walsh’s) skill and bedside manner that

she named a character in one of her

books after him,” Miller remembered.

As co-owner, Dr. Queen equally pas-

sionate about her work and says it a threat

that she and Miller have in common.

WHERE: 9205 Sierra College

Boulevard, Suite 120, Roseville

WHEN: 8 a.m. to midnight everyday

and 24 hour veterinary emergency

care for dogs and catsWHERE: (916)757-6600 or

marqueenanimalclinic.com

MarQueen Pet

Emergency and

Specialty Group

who are experts in their field. While gen-

eral care is available at the center, Miller

stressed the technological advances it

embraces sets it apart.

“Years ago, there was only so much that

could be done by a veterinarian,” he ob-

served. “But now more specialized proce-

dures are readily available to people look-

ing for more detailed care for their pets.”

MarQueen veterinary roster includes

pet surgeon Dr. Peter Walsh, a leader in

his field, Dr. Deb Morey, an emergen-

cy and critical care specialist (think an

ER doctor who treats life threatening

conditions), Dr. Lori Siemens, a pet car-

diologist and Dr. Marilyn Koski, an ex- CONTINUED ON PAGE 10

Left: MarQueen Animal Clinic

critical care specialist Dr. Deb Moreyand clinic owner Rick Miller give

Linus the cat a clean bill of Health.

Below: Dr. Erica Queen, owner ofMarQueen Animal Clinic reassures a

client that her pet is in good hands.PHOTOS BY KIM PALAFERRI



“Our clients (both human and furry)

are everything to us,” Queen emphasized.

“And we strive to give them the very best

care possible.”

Along with a breadth of care options,

the clinic’s equipment — from digital

imagery to diagnostic — is also state of

the art. Most of its lab work is sent to the

renowned vet services at UC Davis, an

international leader in animal sciences.

Even more important in an emergency,

MarQueen Pet Clinic is a 24-hour facility.

However, its in-patient services mean the

doors are locked between midnight and 8

a.m., and people rushing over with a pet

in trouble should call first for notification.

The clinic is always staffed with at least

one veterinarian on duty, along with one

technician or pet nurse.

“Our staff can triage the situation over

the phone and make recommendations

from there, which allows us to maintain a

level of care for our inpatients and prepare

for incoming cases,” Miller explained. “This

is one of the finest teams of veterinary pro-

fessionals out of the UC Davis Veterinary

Medicine Teaching Hospital.”

As for Queen, she finds

her own inspiration to help

animals from figures such as the world

famous researcher, author and conserva-

tionist Jane Goodall. Goodall’s revolution-

izing work with chimpanzees set a new bar

in the sciences, and Queen was thankful to

finally meet her role model at a Bay Area

award. Queen wasn’t disappointed, find-

ing Goodall very humble.

“She was so genuine and she shared a

simple piece of advice; she told me to fol-

low my dream,” Queen recalled. “And so far,

I have — and it has been very rewarding.”

The meeting inspired Miller and Queen

to start taking part in Goodall’s “Roots and

Shoots” program, which gets young peo-

ple involved in animal welfare and envi-

ronmental conservation.

Another luminary who Queen and Mill-

er have had the fortune to be acquainted

with is Dr. Kevin Fitzgerald from Animal

Planet’s TV show, “Emergency Vets.” Fitz-

gerald paid the Granite Bay clinic a visit

told the couple he was impressed.

“Dr. Fitzgerald is a passionate guy and

liked what he saw here,” Miller remem-

bered. “He is a big proponent of specialty

medicine for animals.”

When MarQueen Pet Clinic finishes

its new expansion there will be a total of

eight exam rooms to assist in that kind

of specialization, as well as an expanded

lobby with refreshments and new spaces

for surgery and diagnostics. The target

date to finish renovations is June 1.

“We do a heck of a lot in a small space

right now,” Miller said. “But this expan-

sion is not only going to give us a little

more room to move, it is going to improve

our ability to keep providing world-class

service to our patients.”

continued from page 9

Top Left: Steve Scribler,

project manager for

the new expansion atMarQueen Pet Emer-

gency and Specialty

Group goes over plansTop right: Owner Rich

Miller greets the dog

Cowboy, one of theclinic's success stories

PHOTOS BY KIM PALAFERR


11/68

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Margarita lovers

can find whatthey're looking

for at Cabos inGranite Bay,which serves

both flavored

takes on tequila,as well as a

classic Cadillac

of a drink,the Margarita

Perfecta.

PHOTO BY

SCOTT THOMAS

ANDERSON

DINING | Margarita Roundup

MargaritaThe trueMaestrosBY SCOTT THOMAS ANDERSON

Tequila. It’s the ageless elixir of aga-

ve, warming spirits since the days

when Aztecs fermented Pulque

sap and Spanish conquistadors brewed

Mezcal in dried pyramids of mud. Wrung

from spiky, prehistoric-looking vegeta-

tion, tequila has been a southwestern

blessing — mystery and desert fortitude

in a glass.

There are countless legends around

how the modern margarita was born.

Some claim it was created on a blistering

day in Ensenada to impress an ambassa-

dor’s daughter. Others swear it was first

mixed in a hotel outside Rosarito to cap-

tivate a dancing beauty. Divergent myth

holds the cocktail was a tribute to the

1940s jazz singer Peggy Lee, who caught

the eye of a Mexican-American bartend-

er on the border town of Galveston. Per-

haps the strangest tale around the rise of

the margarita involves a hard-drinking,

exiled Irishman living in Tijuana during

U.S. Prohibition.

Whichever history is true, tequila con-

tinues to be considered a candy-touched

shot of gold, a true treasure of the Sierra

Madre and the liquid heart of the mar-

garita’s cascading freshness. In the Gran-

ite Bay area, a handful of bartenders are

veteran masters of Margaritaville.

CONTINUED ON PAGE 16

14 MAY 2016 • GRANITE BAY VIEW


15/68

CABOS

Where: 8570 Auburn Folsom

Road in Granite Bay

When: 11 a.m. to 10 p.m., daily

EL PUEBLO

Where: 6608 Folsom AuburnRoad in Folsom

When: 11 a.m. to 9 p.m.

Monday through Thursday,

11 a.m. to 10 p.m. Fridays and

Saturdays, and 11 a.m. to 9 p.m.

Sundays.

EL SOMBRERO TAQUERIA

Where: 4060 Douglas Boulevard,

Granite Bay

When: 8:30 a.m. to 9:30 p.m.

Monday through Saturday, and

8:30 a.m. to 8:30 p.m. Sundays.

Local

Margaritas

GRANITE BAY VIEW • MAY 2016 15



CabosGranite Bay

Cabos is a classic hideaway by the lake,

made even more transporting by its Ha-

cienda façade, straw cantina top and the

piercing Pacific blue colors in its dining

room. Storm shutters and a fishing boat

suspended from the ceiling enhance

the escapism: From wooden parrots to

Nuevo Mayan art, this well-established

restaurant has all of the little touches for

a perfect sunset of margarita drinking.

The shelves at Cabos’ bar are stocked

with tequila options — Don Julio, Lu-

nazol, Tres, Cazadores —and each is

ready to be infused into a slushy, cit-

rus-popping margarita. The Cabos house

blend is made with Suaza Giro Tequila,

which brings out smooth, sour touches

and a lime-bright sweetness.

Flavored margaritas are also a main-

stay at Cabos, served in peach, strawber-

ry and melon incarnations. The peach

selection has gained notoriety for its sug-

arcane sleekness and the crisp, cooling

effect it has against Cabos’ popping sal-

sa: As with all of the house specials, the

peach essence is lightly accented

by an edge from the Suaza Giro.

Cabos’ strawberry margarita

is another hit, as its smooth-

ly acidic undertones pull out

the berry taste with a biting,

honey-sweet finish.

But for fans of the traditional margar-

ita, the fruit flavors can be set aside for

Cabos’ authentic specialty, the Margari-

ta Perfecta. Blasted with Suaza Hornitos

Anejo Tequila, this mix is gliding citrus

satin in a glass, bolstered by calm sour

clicks and a dash of salt accents. It’s the

margarita that can instantly transport

one south of the border.

El PuebloFolsom, near the Granite Bay border

Bartender Danny Burlando has a gen-

uine appreciation for artisan, hand-craft-

ed margaritas. Located just three miles

from Folsom Lake, El Pueblo has estab-

lished a following around splashy and

vibrant dishes that include chili relleno,

tomato salad with cilantro pesto and

grilled corn with chipotle aioli, dusted in

cotija cheese. But it has also pulled in a

legion of fans by offering a sinful take on

Mexican cocktails. Each exclusive drink

at El Pueblo has its own intention and

character. Foodies can start a wet tour of

the menu with the Famous House Mar-

garita – a serene swirl of pulsing lime and

orange flavors, alive with Suaza Blue te-

quila, balanced Reposado and phantom

touches of bitterness.

One of the more unique offerings at El

Pueblo is the La Dona Margarita, known

for its tart burst, ultra-fresh juices and

In additionto its array

of margaritas,

El Pueblo hasalso popularized

its own special

citrus coctail,the mango

and chili martini

with a spicy rim

on the glass.

PHOTO BY

MATTHEW

WHITLEY

Above: LupitaDuarte mixes

a margarita at

El Sombrero in

Granite Bay.PHOTO BY

JORDEN P.

HALES



perfect use of El Tesoro Platinum. The

cantina has another specialty classic

with the La Paloma Margarita: The mix

uses ruby-red grapefruit as it main ingre-

dient. The Tamaulipas region of Mexico

has some of the best grapefruit-growing

farms in the world, and Burlando’s La

Paloma can be seen as a tribute to that,

swirling a Caribbean fruit centrifuge

with the award-winning character of El

Tesoro tequila. Everyone at El Pueblo

also makes sure this particular flavor

medley is served with a rim of rock salt

on the glass’s lip.

Burlando and his team have also prov-

en they can push the envelope of creativ-

ity, elevating the idea behind the margar-

ita to something a little more cutting, like

the bar’s mango and chili martini with a

spicy rim on the glass.

El Sombrero TaqueriaGranite Bay

Known for its festive atmosphere and

high-end spices, Granite Bay’s El Sombre-

ro is an old fashioned California taqueria

— fun, laid back, bustling with laughter

on lazy afternoons. Portraits of everyone

from Pancho Villa to Sean Connery stare

from under tropical Corona signs on

strings. El Sombrero’s success is built on

flavorful staples from Michoacán, with

fat, juice-laden burritos and quesadillas

that are a siesta waiting to happen. How-

ever, last year the longtime business add-

ed a modest corner cantina, bolstering its

beer selections of Dos Equis, Tecate and

Negra Modelo with its own an increasing-

ly popular take on the margarita.

The base of El Sombrero’s margaritas

is not actually tequila, but pure golden

agave wine by La Quiere De Oro. With the

same plant nectar as any margarita, the

agave wine makes the mix only slight-

ly less alcoholic while maintaining all of

the tried-and-true touches of the mar-

quee drink. For El Sombrero, the result

has been a direct sip of summertime, en-

hanced by glowing flavors in the ice and

the nip of heavy lime drops.

“A lot of people try them and say they

can’t tell any difference at all from a clas-

sic margarita,” said El Sombrero’s owner,

Ageo Sanchez. “We always tell people try

a little of it on us, and tell us what you

think. They always end up liking this take

on the margarita.”

He added, “We’ve been here 12 years, but

we only expanded with the bar last year:

It’s really allowed people to stay longer, re-

lax, enjoy the games and have fun.”

The outdoor patio

at El Pueblo in

Folsom catches

breezes from the

American River.

PHOTO BY

MATTHEW WHITLEY



DINING VIEW

The sign on the door says “home-

made food,” and the homeland

invoked is Guanajuato, a terrene

of brushy mountains, deep silver mines

and raging arts festivals that channel

energy under cracked, colonial architec-

ture. It’s a true Mexican heartland where

the fusion of indigenous ingredients and

Spanish influences has had 500 years to

evolve into culinary fame.

El Pollo De Oro in Granite Bay has built

a following around its Guanajuato-influ-

enced food, and while every option on

the menu has fans, there is little denying

the popularity of how its cooks prepare

their array of pork dishes — showing a

mastery of that moist staple of smoky

kitchens from Salamanca to León.

There are hints to Guanajuato’s jubi-

lant style everywhere in El Pollo De Oro

A massive Mexican flag is draped across

its dining room like a ship’s sailing mast,

striking red, white and green over the

stone tiles of the cantina. Dolls in Folk-

loric dancing dresses line the walls. An

embroidered fiesta quilt is framed in

the corner. The welcoming atmosphere

has already lured in a number of writers

PURE PORK

OF CENTRAL MEXICOBY SCOTT THOMAS ANDERSON

Granite Bay’sEl Pollo De Oro

has slow-roastedpork supremacy

sensations

Head

waiter and

managerMario

Medina

shows offEl Pollo De

Oro’s house

specialties.PHOTOS BY

MATTHEW

WHITLEY


19/68

who give top marks to the restaurant’s

poultry dishes, which are served tender

and tempting, highlighted with a subtle

dash of lime. Chef Federico Hernandez

has also earned accolades for his beef fa-

jitas, softly diced and covered in a sauce

punctuating mild summer spices with

the white wine sweetness of seared on-

ion and salt.“The food is definitely inspired by

cooking in Guanajuato,” said Mario Me-

dina, manager and head waiter for Her-

nandez and owner Luz Hurtado. “We’ve

been here, in Granite Bay, cooking this

style for six years now.”

But if there is one cuisine category

where locals say El Pollo De Oro really

stands out, it’s the kitchen’s flavorful take

on pork in four different menu items.

One is Cochinita Pibil, a slathering of

slow-roasted, delicate strings of pig meatsoaked in a light crimson sauce of tangy

acidity and smoky paprika notes. The

dish is colored with long slices of fresh

avocado and it pairs well with El Pollo De

Oro’s carbonated beer margaritas.

Another sought-after plate from Her-

nandez’s cooking arsenal is the Chili

Verde with pork. The concoction’s green

Tomatillo topping is sharply cloying with

sour pepper touches, cut with searing

nuances and mixed as a subtle stew of

spices and cilantro hints. It’s a Chili Verde

with the same smacking zest that’s alive

in the restaurant’s signature Pico de Gal-

lo served fresh on the side.

And while Hernandez and his team

also put out a straight Carnitas plate,

pork lovers can double down on the

idea by ordering the big, bursting Car-

nitas burrito. It’s topped with one of

the restaurant’s bronze-colored sauces,

mustering lively tomato hues over a nice

base of piquant undertones. The sauce

enhances the burrito’s grilled pork bits,

which have a clean freshness that prove

Hernandez doesn’t over-season meat,

instead trusting the essence properly

gilled pork to speak for itself. Keeping a

California touch, it’s a burrito that uses

rice, guacamole and sour crème to hit

those grilled textures with an old fash-

ion flavor infusion.

Jorge and Angel Arellano come all the

way to Granite Bay from Sacramento to get

the culinary touch El Pollo De Oro offers.

“They make really good food here,”

Jorge said over a massive wine goblet of

shrimp cocktail. “This is great, too.”

The Arellanos represent dozens of regu-

lars that Medina, Hurtado and Hernandez

have gotten to know through cooking.

“The community is really friendly and

supportive for small businesses,” Medina

observed. “We’ve made a lot of friends,

and some of our customers are like fam-

ily now.”

WHERE: 8675 Auburn-Folsom Road

in Granite Bay

WHEN: 11 a.m. to 8 p.m. Monday

through Thursday, 11 a.m. to 9 p.m.

Fridays and 11 a.m. to 8 p.m.

Saturdays and Sundays.

INFO: (916) 791-5858

El Pollo De Oro

A bean dip and chip appetizercan augment any dish at

El Pollo De Oro in

Granite Bay.

Fans of El Pollo

De Oro enjoy

pairing therestaurant’s

various pork

dishes with asmooth bottle

of wine.



20/68

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BUSINESS

Mortgage brokerturned salsa makerspices up local life

BY THEA MARIE ROOD

At Left:

Sean McMenaminof Granite Bay

stands in the

home kitchenwhere he

first created

the popularSoul Patch Salsa.

At right:

Until recently,Soul Patch Salsa

has been sold

door to door,though the

company will

soon be movinginto a commercial

location and be

present at localfarmers markets

and stores.

PHOTO BY

KELLY MCMENAMIN

PHOTOGRAPHY

MANSalsa



It might seem unlikely that a mortgage

broker would create salsa recipes that

people are demanding by the caseload,

but since jumping into the game of brew-

ing chilies, tomatoes, cilantro and onions

together, Granite Bay’s Sean McMenamin

has conjured up a popping, spicy salsa

line that’s nearly gone viral.

The salsa’s surprising popularity is nowcausing McMenamin to morph from a

home cook to a commercial producer.

He’s even starting to dream of the time he

might give up his day job in the lending

business to commit himself exclusively

to the crisp flavors of Soul Patch Salsa.

“Everybody wants it,” McMenamin said

of his concoction with a laugh. “I grew up

in Napa, and when people hear that I’m

driving down, I start getting messages:

‘Hey, will you bring us some salsa?’”

The buzz is even stronger in GraniteBay. Whenever word gets around that

McMenamin is making a new salsa batch

his wife Kelly immediately starts fielding

texts: “Can I get two jars?” “Can I get five

jars?” “Can I get a case?”

Until recently, that was basically how

people bought Soul Patch Salsa in South

Placer: McMenamin cooked it in his

kitchen and then delivered it to custom-

ers’ doorsteps while his kids are at school.

In fact, the entire business started as a

school project for oldest son, Blake, who

was then a junior at Granite Bay High

School. Blake was taking an economics

class that required him to create a busi-

ness and sell products.

“I’d already been making (salsa) for two

or three years,” McMenamin recalled. “And

Blake came to me and said, ‘Hey, I want to

make a business out of your salsa.’”

The father and son came up with the

name, designed a logo and started put-

ting it in jars.

And then things got crazy.

“There were people meeting me in the

school parking lot and buying a case at a

time,” McMenamin’s wife Kelley remem-

bered with a chuckle. “I’d take it out of

my trunk and put it into theirs.”

Since then, Soul Patch has only grown

more sought-after, as friends of friends

have started to talk about what some de-

scribe as a near-addictive quality. Lauren

Willis of El Dorado Hills first sampled

McMenamin’s salsa when a dinner guest

from Granite Bay brought it over last fall.

“Now we can’t live without it,” Willis ac-

knowledged, adding that she’s reluctant

to leave her husband Matt home alone

with a jar. Willis also admitted to some-

times fearing her Granite Bay friend —

i.e. her salsa “connection”— will go crazy

from her constant requests for more.

But that cumbersome process could

change soon, as McMenamin finalizes the

company’s food certification and moves

into Gourmet Garage, a commercial kitch-

en owned by Matt Williams of Loomis.

“My short term goal is to get through

the approval process and get it into the

local farmers’ markets — like at Quarry

Ponds — by this summer,” McMenamin

said. “Next would be small grocery stores,

then maybe Whole Foods or the Nugget.”

There has even been some interest

from the new Kings’ arena in having Soul

Patch Salsa be the official dip of its new

Mexican restaurant.

McMenamin noted that his biggest

problem at the moment involves how to

keep up with the growing demand while

not getting in over his head.

“I can’t quit my day job yet,” he ac-

knowledged. “But ultimately I’d love to be

some guy with a salsa t-shirt on, shaking

hands and talking to people … I always

envisioned a ‘second life’ with a small

restaurant or a food truck. But that takes a

lot of investment. When this came around,

I thought, ‘I could totally do this.’”

And McMenamin is doing it, from get-

ting his new business license, lining up

his commercial kitchen, working toward

state food certification, to charting a path

through social media outreach like Insta-

gram and a Facebook business page. At

the moment, Granite Bay can follow his

progress at soulpatchsalsa.com, which

also sells hats, t-shirts and other “merch”

designed by his brother. The salsa-mak-

er’s growing fanbase will be watching, as

well as keeping a hopeful eye out for him

at this summer’s farmer’s market.

Where: Made in Granite Bay, with

commercial kitchen coming to Loomis

Info: soulpatchsalsa.com

Soul Patch Salsa


24/68

BUSINESS

e family-owned Aquatique Pool Service remains Granite

Bay’s go-to crew for keeping glimmering enclaves and little oasis

immaculate in the summer sunlight. Owner Donna Hogue has

been a standard-bearer for local business for nearly 18 years,

employing a reliable team of pool technicians that have nearly

six decades of combined experience.

Summer comesA day inthe life of aGranite Baypool techBY SCOTT THOMAS ANDERSON

and KIM PALAFERRI




25/68

Aquatique Pool

Service in Granite

Bay providesprofessional pool

cleaning, along

with maintenanceof pumps, filters,

heaters and pool

cleaners.PHOTO BY

KIM PALAFERRI




The daily routes of pool service techs

have changed a lot since Aquatique

opened its doors in 1998: Gone

are the struggles inside truck cabs with

large, crinkled, half-folded Thomas maps.

These days the service team takes full ad-

vantage of smart phones, the internet and

social media in daily business operations.

Yet even with the modern conveniencesof technology, some things in the pool

service business never change, such as

meeting and greeting customers’ pets and

being ready to hand out dog treats. On

any given summer afternoon, Aquatique’s

techs are engaged in weekly pool service,

pool inspections and pool clean-up jobs.

Helping homeowners maintain and re-

place their pool equipment is another im-

portant task for them.

“These days variable speed pumps are

a must-have for energy conservation,”Hogue said. “Conversion to a salt-water

system is also worth looking into.”

Aquatique’s technicians currently ser-

vice more than 600 pools between Gran-

ite Bay, Rocklin and Roseville. Enjoying

friendly interactions is a must for their

team members, though so is having a

certain interest and pride in the whole

concept of pristine, pool-side life.

“The secret to our success is a solid

management team and knowledge and

skill in the field,” Hogue reflected. “And

our technicians treating customers’ pools

like their own.”

Above: Aquatique

owner Donna Hogue

stands with herteam of pool techs

and support staff.

Top right:Josh Pappas,

service manager,

oversees work on

a client's pool.

Bottom Right:Aquatique general

manager PatricPortera works on an

electrical panel at a

client's home.

Bottom center:

Aquatique tech Ash

Ingram checks thechemistry balance in

a client's fountain.PHOTOS BY

KIM PALAFERRI



WHERE: 6049 Douglas Boulevard in Granite Bay

INFO: Call 916-797-1700 or visit aquatiquepoolservice.com

Aquatique Pool Service


28/68

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ATHLETICS

Darren Nelson was one win away

from having a little breathing room

in his friendly, but competitive

sibling rivalry. The 6-foot-8 right-handed

pitcher helped lead the Granite Bay base-ball team to the Sac-Joaquin Section Di-

vision I championship game in 2015, but

the Grizzlies couldn’t get over the hump.

A win against Elk Grove would have at

least pulled him closer to the eye-pop-

ping resume his older sister Taylor has

put together.

“She’s an absolute stud,” Darren said.

“It’s just ridiculous. I think if she played

basketball or a bigger sport, she would be

a bigger name in the media, but because

it’s volleyball and because she’s the set-ter, people may not realize just how good

she really is.”

Taylor, a former Gatorade California

Volleyball Player of the Year and Prep

Volleyball.com’s National Player of the

Year as a senior in high school, was the

starting setter for the 2013 Granite Bay

volleyball team’s 45-0, state champion-

ship team.

“We always joke about if Darren can get

a state championship, but he was pret-

ty close last year,” Taylor acknowledged.

“But he still has two more chances in

baseball and another year in basketball.”

A two-time SFL MVP award-winner

Taylor was a four-year varsity player for

the Grizzlies and saw improvements

each season capping her career with an

undefeated record and a Division I Cali-

fornia State Championship.

“We got to play at a pretty high level

and play against solid competition while

I was at Granite Bay, so I definitely feel

that helped prepare me for college,” Tay-

lor explained. “The best part about that

final season was the fact that we didn’t

really realize how well we were doing or

how good of a team we really were.

“We just took it one game at a time. It

wasn’t until the very end, after the state

game, that we looked back and realized

exactly what we did and how rare of a

feat that was.”

The 6-foot setter finished that year with

SUPERSiblings Darren and Taylor

Nelson follow parentsfootsteps to Cal Poly

BY STEVEN WILSON

At Left:

Darren Nelson

verbally committed

to the Cal Poly

baseball program

in 2015, where his

dad and current

high school coach

played college ball.

COURTESY PHOTO

At right:

Taylor Nelson, a

sophomore at Cal

Poly currently, was

named to the U.S.

Collegiate National

Volleyball Team

in Indianapolis

recently as a setter.

PHOTO BY DOUG GULER




996 assists, while adding 192 kills, 135

digs, 90 service aces and 61 blocks before

entering her freshman season at Cal Poly.

“I got to come into a rare situation where

we had a lot of freshmen in the starting

lineup my first year,” Taylor recalled. “So

I think we grew a lot from that, together,

and gained a lot of experience by playing

against upperclassmen on other teams.”

Siblings earn TeamUSA nominations

This past year, Taylor Nelson helped Cal

Poly post its most successful conference

finish and highest number of victories in

a season since 2010 with a 19-8 overall re-

cord and 11-5 mark in Big West play. Taylor

was one of four Mustangs to earn All-Big

West Conference First Team honors thanks

to a team-high 1,052 assists in 2015.

Although it’s just her second season at

Cal Poly, Nelson has already moved into

No. 7 in program history with 1,932 career

assists. That sort of court management

helped her gain national recognition.

Last week, Taylor was honored as one

of the 36 underclassmen who will train

and compete as part of the U.S. Colle-

giate National Team-Indianapolis pro-

gram. The squad, which is part of USA

Volleyball’s High Performance pipeline

and is considered a second tryout for the

U.S. Women’s National Team, will train

and compete from June 21-30 in India-

napolis, Indiana.

“I was just excited to have the chance

to go tryout,” Taylor admitted. “I hav-

en’t competed in the High Performance

tryouts or competed with Team USA in

high school, so going in, I just had an

open mind and I was excited to compete

against tough competition. But to be se-

lected was a huge honor.

“I’m definitely excited to represent my

school and our program.”

Although Taylor’s prep Olympic expe-

rience was limited, she did lead her club

team, NCVC out of Sacramento, to a fifth

place finish at the 2013 Junior Olympics

in the 18’s Open Division and received All-

Tournament honors. In the 2012 Junior

Olympics 16’s National Division she helped

her team to a second place finish and was

named to the all-tournament team.

Taylor’s most recent Collegiate National

Team honor comes on the heels of her

younger brother’s Team USA bid this

past summer. Darren Nelson pitched

for the 17-and-under National Develop-

ment Team as part of a tryout for the USA

Baseball 18-and-under team.

“It was an honor to compete for my

country and that’s always been a goal of


“ We got to play at a prettyhigh level and play against solidcompetition while I was at GraniteBay, so I denitely feel that helped

prepare me for college. The best

part about that nal season was

the fact that we didn’t really realize

how well we were doing or how

good of a team we really were.

” Taylor Nelson, Cal Poly student athlete



mine,” Darren acknowledged. “The com-

petition level was legit. It was about 40kids in the nation and every guy on the

team was a legit Division I prospect, so it

was exciting to be a part of that.”

The nomination gave Darren new

bragging rights with his siblings, but it

didn’t last very long.

“Any time our family is together, we’re

always competing or arguing about who

won, whether its a board game or if we’re

out playing a whiffle ball game,” Taylor

pointed out. “I actually think that helps

push one another. Especially when we

were in high school — I would be going

to work out and that would make him

want to work out, or I would see him put-

ting in extra work and that would make

me want to go do it.”

Family traditioncontinues at Cal Poly

Exactly like his sister, Darren Nelson

committed to Cal Poly as a sophomore.

The 6-foot-8 multi-sport athlete will

compete for the baseball team as part of

the 2017 recruiting class.

“I actually wanted to commit before my

sophomore year, but their pitching coach

left for Cal and I took some time to think

over my decision,” Darren explained.

The Nelson’s love for Cal Poly stems

from their parents. Both their mother,

Vera, and father, Rich, played sports at

Cal Poly as they starred for the volleyball

and baseball teams, respectively. After

Lindsay, the oldest Nelson sibling, went

to UCSB, Taylor and Darren did some-

thing unique.“We definitely followed in their foot-

steps,” Taylor said. “And I don’t think I’ve

ever met anyone who has had both of

their parents and then their siblings play

the same sports at the same college.”

Following his dad’s path to Cal Poly,

Darren’s verbal commitment came back

in October last year, but he had help

making that decision. Pat Esposito, the

head coach of the Granite Bay baseball

team, played at Cal Poly with Darren’s fa-

ther and the two shared their favoritism

for the university and campus with the

high school prospect when they could.

“They definitely told me all that the

program has to offer, but that’s been my

dream school since I was young,” Darren

recalled. “My dad and mom met there,

my sister Lindsay was going to commit

there, Taylor goes there now, so Cal Poly

has a special place in all of our hearts.”

Although the Nelson family has en-

joyed much success in a Grizzlies uni-form, it’s overshadowed by their efforts

and accomplishments at the collegiate

level and that will continue to grow.

“We were very excited to hear that,”

Vera admitted. “It was his decision, but it

will be great having them both there.

“It will only be for one year, but we’ll

probably want to move down there so we

don’t miss their games,” she added with a

laugh. “But it’s a great place to go for school,

so we’re very excited for both of them.”

With Darren’s commitment and even-

tual signing, there’s only one thing left.

Darren must win a section title and nar-

row the gap in his sibling rivalry.

continued from page 31

“ They denitely told me all thatthe program has to offer, but that’s been my dream school since I was

young. My dad and mom met there,

my sister Lindsay was going to

commit there, Taylor goes there now,

so Cal Poly has a special place in all

of our hearts.

” Darren Nelson, Granite Bay High School junior

Taylor Nelson

was a big part of

the 2013 GraniteBay volleyball

team’s 45-0, state

championshipseason. As the

team's setter, she

tallied 996 totalassists, 196 kills,

135 digs and 90

service aces en

route to All-SFLMVP honors.

FILE PHOTO


33/68

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Cavitt Junior High School’s robotics team, better known as

“Team Stanley FatMax,” was just declared a state cham-

pion in innovation. It now has its sights set on an even

bigger horizon.

School officials said the Granite Bay team is divided into two

subsets according to grade level. This year each half of the team

built its own robot to enter into the Vex Robotics Competition.

The 7th grade team members are Nariaki Fujita, Aidan Filban

and Clint McElroy. The trio banded together to create Robot

#9573B. Cavitt’s 8th graders were comprised of Theo Tran, Kyle

Miller, Cameron O’Connor and Ali Hashim: Together they are

the creators of Robot #9537.

Cavitt Junior High began delving into robotics in 2013 when

a group of students expressed interest in building machinery.

With the support of the school’s Project Lead the Way program

and the PTC, a framework was formed for students to work on

the robots while being supported and supervised by adult men-

tors. One of those mentors is Kevin Miller.

“Most of the boys joined the team because of their general

interest in STEM, and specifically Cavitt’s Project Lead the Way

classroom,” Miller recalled.

EDUCATION

At left: The

battlegroundof a Vex Robotics

Competition.

Below: A roboticcreation of

some Granite

Bay junior highschool students

zips around.COURTESY PHOTOS

IRON MEN

Granite Bay's new

Cavitt Junior Highwins state roboticschampionship

BY NASEEM RAOUFI



For three years Cavitt Junior High’s students have used research

skills, engineering and teamwork to build their metallic creations

and then enter them in the Vex Robotics Competition. The com-

petition is the largest of its kind globally, as well as the fastest

growing for middle and high school robotics programs. More

than 12,000 teams from 33 nations go head-to-head in over 1,000

tournaments worldwide. The combination of programming

skills, robotic technical capabilities, driver skills and alliance/

game strategy all come into play during these competitions.

Each year the VRC adds a new themed challenge to its trials.

For the 2015-2016 school year that theme was “Nothing But Net.”

Prior to going to the California State Championships, Cavitt’s

8th grade team earned the top prize for robotics building in a

regional tournament. Cavitt’s 7th graders placed 12th in the same

competition, granting them a spot in “the knock out rounds.”

After many late nights and overcoming a host of technical dif-

ficulties, Team Stanley FatMax was ready for the VRC California

Middle School State Championship, held on February 27 in San

Jose. The team reportedly dominated the field and ultimately won.

“That was a huge success for the team,” Miller noted. “Not

just for winning the state championship tournament and earn-

ing their spot to world’s, but how they overcame some signifi-

cant problems during the tournament.”

In April Team Stanley FatMax modified their robots and made

adjustments to ensure that they were prepared for the World

Competition in Louisville, Kentucky. The students went up

against 150 middle school teams from around the earth.

“Joining the robotics team has helped improve my leadership

skills and given me a new way of thinking mechanically and

technically,” said 8th grader Theo Tran.

Granite Bay residents helped raise funds for the trip and all

of South Placer is now waiting to see what these young “Tony

Starks” will event next.

At left: Cavitt

Junior High’s 8thgrade robotics

team members

Kyle Miller,Theo Tran,

Cameron O’Connor

and Ali Hashimmake adjustments

to their machine

the morning of

Ceres competition.Below: Cavitt

Junior High’scombined 7th

and 8th grade

robotics teams atan Grange Middle

School event.

“ Joining the robotics

team has helped improve

my leadership skills and

given me a new way of

thinking mechanically

and technically.

” Theo Tran, CavittJunior High School

8th grader


38/68


39/68

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Dorris is an even more familiar face in

the sense that he’s one of Folsom Police

Department’s most veteran school re-

source officers.The policeman’s mission for these

free classes is to use the focus, disci-

pline, confidence and sportsmanship

embedded in the art of boxing to kick-

start a new movement of anti-bullying

in Folsom schools. He calls the program

Fighting for Fitness. And like any

experienced police officer,

he’s brought some back-

up with him. Retired

Folsom Police Sgt. Ty

Schantz, Folsom Pris-

on correctional officer

Shay McIntyre and Fol-

som Prison paramedic

Duke Juanitas have

each stepped up to be

assistant trainers. Yet,

it’s one thing for adults to

tell middle-schoolers they

should have a protective men-

tality toward their peers,

but Dorris is also em-

phasizing the point

more directly by

using upperclassmen from Folsom High

School to say the same thing. Folsom High

seniors Emily Griner, Marcos Legrande,

Tyler Parks, Anthony Barera — along with

recent Folsom grad Carlos Solis — are all

former boxing students of Dorris whoare now volunteering to be group leaders

for his anti-bullying program. The mid-

dle-schoolers are hearing the message

from the very faces who are part of a school

many of them will eventually attend.

As Dorris draws his large group of box-

ing-gloved teens to attention, he calls out

to them, “What are we?”

The group energetically shouts back,

“Sheep dogs!”

“The whole time we’re working on box-

ing technique and physical fitness, we’re

constantly talking about this analogy I

use — this comparison to sheepdogs,”

Dorris explains. “We talk about how the

majority of people they know are like

sheep, people who just want to mind

their own business and live their lives in

peace. But there are also wolves out there

who will steal from the sheep and hurt

them. So, what we learn in this class is to

think like sheepdogs. We talk about hav-

ing the confidence to see all of the flock

as part of your family, and being there to

protect someone, even if you don’t know

them, if you can see they’re in trouble.”

Dorris added that Folsom Middle

School Principal John Bliss has been

“extremely supportive” of his efforts

Additionally, Folsom businesses such

as 9Rounds Boxing, Folsom Lake Bowl

and the Powerhouse Pub have jumped

in as financial sponsors, helping buy

much-needed equipment for the stu-

continued from page 38Above: Folsom Middle School’sFighting for Fitness class, which

makes anti-bullying thought and

action a top priority, poses for a photo.Below: Folsom Hills Elementary student,

Lars, shows a perfect defense.



“ We talk about how the majorityof people they know are like sheep, people who just want to mind their own

business and live their lives in peace.

But there are also wolves out therewho will steal from the sheep and

hurt them. So, what we learn in this

class is to think like sheepdogs.

” James Dorris, Folsom police officer

dents. The Folsom Police Foundation

and individual ofcers are also backing

the program.

Folsom parent Cherre Henderson has

been bringing her sixth-grader, James,

to the class and feels that it’s helping lift

him up physically and mentally.

“It’s building his self-confidence and

making him stronger,” Henderson says.

“It’s a good social activity.”

For Schantz, who has been boxing

since he was 12 , the overall goal of the

program could not be more import-

ant. Before retiring his badge, Schantz

had been on tragic police calls involv-

ing teenagers who had fallen into dark

mental spaces they couldn’t escape. He’s

willing to try anything that might prevent

the on-campus and cyber cultures that

cause kids to feel that way.

“What James (Dorris) is doing here is all

about promoting an attitude where the

kids want to help one another,” Schantz

observes. “They will want to help out the

people they see getting picked on. It’s a

message about building healthy habits

and a healthier community.”

Above:

Callum Gabbett,

an 8th grader at

Folsom MiddleSchool, sets up

for a boxing drill

during the afterschool program.

Center: Middle

School studentNolan Klein

holds mitts for

Vincent Nguyen.Below: Anthony

Barera coaches

student boxers.


42/68

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guest house on site and nestled among the

landscape, making it simple to have both

short- and long-term visitors. It would be

perfect as an in-law unit.

Enjoy cooking and dining under the

covered patio complete with built-in gas

barbecue, outdoor fireplace and seating

areas. There is also a ceiling fan mak-

ing the hot summer nights more enjoy-

able. Still too hot? Take a dip in the adja-

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pool with its waterfall, as well as its spa.

But don’t wait too long. This Mediterra-

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market last week and surely won’t last.

REAL ES TATE | Hot Property

BY JENNIFER BONNETT IN GRANITE BAYguest house,

Move in with waterfall



WHERE: 8252 Waterford Drive, Granite Bay

COST: $2.4 million

SIZE: Six-bedroom, six-bath

INFO: Realtor Debbie Sax, Re-MAX Gold, (916) 947-4729

Hot Property

From outdoor

elegance and

fun to top notchinterior touches,

this hot property

ing Granite Bay isa especially hot.

COURTESY PHOTOS


48/68

Recent Transactions

The following are all of the recent real estate transactions that took place with all real estate

agents in Granite Bay between February 24 and March 24, 2016. Data provided by CoreLogic.

1 2000 Ashridge Way, Granite Bay 95746-7210 $780,000

2 7025 Barton Road, Granite Bay 95746-9410 $480,000

3 8050 Barton Road, Granite Bay 95746-9354 $525,0004 6843 Brandy Circle, Granite Bay 95746-6240 $300,000

5 8835 Buddecke Place, Granite Bay 95746-9604 $737,000

6 8970 Camino Del Avion, Granite Bay 95746-5845 $1,375,000

7 550 Carthage Court, Granite Bay 95746-7227 $760,000

8 4787 Copperfield Circle, Granite Bay 95746-6626 $610,000

9 6985 Country Court, Granite Bay 95746-8813 $525,000

10 8882 Crest Court, Granite Bay 95746-6910 $625,000

11 9495 Crocker Road, Granite Bay 95746-6734 $785,000

12 5011 Eagleton Way, Granite Bay 95746-6306 $710,000

13 9119 Eden Oak Circle, Granite Bay 95746-5888 $773,000

14 6257 Eureka Road, Granite Bay 95746-9645 $2,315,000

15 8804 Fargo Lane, Granite Bay 95746-9671 $1,550,000

16 5170 Grosvenor Circle, Granite Bay 95746-6110 $699,000

17 3080 Hardwick Way, Granite Bay 95746-7128 $705,000

18 7532 Hardy Lane, Granite Bay 95746-9346 $627,500

19 710 Hutley Court, Granite Bay 95746-7162 $645,000

20 720 Kellerman Court, Granite Bay 95746-7224 $755,000

21 4971 Knightswood Way, Granite Bay 95746-6461 $600,000

22 8670 Lake Front Drive, Granite Bay 95746-6506 $387,000

23 9713 Merriweather Court, Granite Bay 95746-6712 $1,150,000

24 7470 Morningside Drive, Granite Bay 95746-8157 $644,000



27 6705 Mystery Creek Lane, Granite Bay 95746-7363 $850,000

28 8057 Olive Place, Granite Bay 95746-9041 $565,000

29 5205 Parkford Circle, Granite Bay 95746-6682 $541,000

30 6030 Paseo Villena, Granite Bay 95746-7902 $1,580,00031 8672 Pendleton Drive, Granite Bay 95746-6548 $470,000

32 6740 Rancho Los Pavos Lane, Granite Bay 95746-7301 $1,070,000

33 8585 Sandstone Court, Granite Bay 95746-9517 $525,000

34 8377 Seeno Avenue, Granite Bay 95746-6045 $370,000

35 4501 Shari Way, Granite Bay 95746-6603 $675,000

36 8457 Twin Rocks Road, Granite Bay 95746-8123 $580,000

37 9748 Weddington Circle, Granite Bay 95746-7106 $899,000

38 5928 Wedgewood Drive, Granite Bay 95746-6704 $866,500

39 4677 Yorkshire Way, Granite Bay 95746-6057 $345,000

REAL ESTATE

This month’s Recent Real Estate Transactions page is sponsored by:

2998 Douglas Boulevard #125 Roseville, CA 95661

(916) 947-4729CalBRE# 01444853

Re/Max Gold

Debbie Sax.com


49/68

13630

36

25

24

27

2

3218

26328

4 3322 31

10

9

1514

23

3829

5

1634

37

11

It would be my honor and privilege to earn your business in 2016.


50/68

Windermere Granite Bay Realtorsand thanks to the clients that made it possible!

9257 Sierra College Boulevard, Suite A • Granite Bay, CA 95746

916.797.0707

Broker ID 01841288 • windermeregranitebayrealtors.com

C ongratulates our

Zac Bacon916.677.9813

3 Years

Cal BRE# 01385370

Tricia Browning 916.786.2214

4 Years

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Kari Jo Clark 916.532.6104

6 Years Life

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Robyn Copper 916.531.7442

16 YearsOutstanding Life

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Michael Ann Dees

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8 Years Life

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Gloria Doze916.797.0707


Cal BRE #00818321

Kay Flajole916.797.0707

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Cal BRE #01211488

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Tad ompson916.765.2200

26 Years

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51/68

Kim FrkovichColdwell Banker Real Estate

916.532.1157

11 YEARS OUTSTANDING LIFE

2200-B Douglas Blvd. Ste. 200, RosevilleColdwell Banker International President’s Circle • PCAR Masters Club

CalBRE#00903372

Beth Bryant(916) 996-1268

[email protected] www.bethbryanthomes.com

RALPH MARTINI, JR.

Senior Executive Associate Master's Club Life Member

Lyon Real Estate2220 Douglas Blvd., Ste 100Roseville, CA 95661

916.782.0543Cal BRE#01159259

[email protected] • BestTeaminRealEstate.com

A special thank you to all my clients for a successful 2015!I am never too busy for your calls, questions or referrals!

Linda Petros, CRS, GRI2200 B Douglas Blvd. , Ste. 200Roseville, CA [email protected].(916) 223-3120CalBRE# 01365958

Placer County Luxury Home“Top Producer” 2005–2015

916-835-5310

Thanks a f my cliens fo making tis anter grea year!

E-Mail: [email protected]

Web: JoeyAronson.com CalBRE Lic. #01269115

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Thanks to all of my clients formaking this a great year!

REALTOR®

916.412.1623

“Thank you to all my

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[email protected]

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E VE FESTERMAKEROffice: (916) 791-676Direct: (916) 531-37

To any future clients,

I look forward

to earning your

business.”

Carla LaytonColdwell Banker Real Estate

916.580.8018

9 YEARS LIFE



TRAVEL VIEW

BY JANIS COX JONES paradiseFinding purein Puerto Vallarta

L ying on the beach chair, sunhat

shielding my eyes from the spar-

kling blue and white waves in the

Bahía de Banderas, I suddenly heard the

unmistakable beats of a horse cantering.

I sat up, removed my hat and saw a ma-

jestic gray-white stallion splashing along

the edge of the beach, ridden by a hand-

some, dark-haired man attired in white

breeches, navy-blue polo shirt and ele-

gant black boots.

Welcome to the common sights of

Mexico’s Puerto Vallarta, a place I’ve

been watching change and stay the same

for 32 years.

When it came to the stallion and rider

going by that day on the beach, I could

not resist skipping down into their

path. “Señor, el garañón es de usted?” I

asked, hoping the equestrian words I’d

memorized from my pocket dictionary

were correct.

“Si, señora. Su nombre es Nebuloso,”

he said.

I stumbled to find the words for anoth-

er sentence. “Would this be easier in En-

glish?” the rider politely inquired. I smiled,

responding, “Yes, but you wouldn’t get to

laugh at my Spanish!”




A chapel at Vallarta Botanical Gardens in

Granite Bay View May 2016.pdf

Documents

Transcript of Granite Bay View May 2016.pdf