FolsomEntertainerDec2015JM.pdf

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FOLSOM LAKE

LIVE MUSIC HOLIDAY RECIPES WINERY PROFILES TAHOE HOLIDAY EVENTS HAPPY HOUR FOODIE GIFT IDEAS FOR YOUR WINE CONNOISSEUR NUTCRACKER EL DORADO COUNTY WINERIES

THISISSUE

FolsomEntertainerDec2015JM.indd 1 12/1/15 5:44 PM

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FOLSOM LAKE

deC. 2015 · VoLuMe 6 · nuMBeR 13921 Sutter St., Folsom, Suite 100folsomlakeentertainer.comCopyright 2015. 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 shall not 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.

general info: (916) 985-2581Ceo: Jeremy Burke, (530) 852-0200,[email protected] Manager: Jim Easterly, (530) 852-0224, [email protected]: Penne Usher, (530) 852)-0245,[email protected] advertising Manager: Bill Sullivan, (916) 351-3750, [email protected]

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Writers: Matt Long,Matt Kramer anne Stokesdan Zahra

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Button up: Lauren Bottomley is wearing Hudson leather pants, a Mumu faux fur vest, a tart hat, Vince Camuto pumps, and Lula n Lee necklace.

Photo by Menka belgal


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By Sandra Reeves

Fun faux fur. Oversized cuddly jackets and vests. Boot cut den-im has made a come-back this season and flares have taken off. Pointy suede pumps in bold colors, such as burgundy or teal, paired with a more neutral outfit.

That’s Robin Bernardoni, owner of three local clothing boutiques, summing up this winter’s fashion trends. Faux fur was also in last year, she said, but the styles this year are more dramatic—with more fluff, longer fur, more color, and often ‘70s inspired.

Bernardoni says that denim items are among the most popular in her shops.

“We love denim, and we love the challenge of finding the right pair for different body types. Sac area is denim driven. It’s worn from casual to cocktail parties, so we need to keep finding new and inter-esting ways to dress it up with great belts, jewelry, fun jackets and shoes,” she said. “We love to put a basic V neck T or silk cami with a great pair of jeans and add the accessories to make it a knock-out outfit.”

In her boutiques, Bernardoni strives to offer “ageless and effortless fashion” that spans the range from teens to more mature wom-en. “Loving fashion and being interested in new trends is not age limited. It’s about being comfortable and confident in one’s own per-sonal style,” she said.

Marcia del Toro, owner of Blaq Boutique in El Dorado Hills, also finds faux fur popular this season, along with chunky sweaters, lace-up heels, high-quality vegan leather, and denim.

“The boho chic trend is still in style—boyfriend jeans, fringe and boots,” del Toro said. “I believe you can wear your summer pieces in winter by layering your maxi dresses and print blouses with denim, chunky sweaters, wraps and hats.”

The most popular items in Blaq are leggings, denim, layering tanks and t-shirts, leather wrap belts, jewelry, ponchos, she said.

“And of course, black is a staple, color although I do offer other color options,” Toro said.

Her goal as a neighborhood boutique is to offer a variety of styles and sizes for all ages.

“I have teens to grandmothers that shop at Blaq. It’s a great feeling to be able to cater to all,” she said.

Fringe is still going strong this winter at Southern Kissed boutique said Rene Musolino, who co-owns the store with Lisa Musolino. Ponchos are also a stylish alternative to a coat or jacket, she said.

“Skinny jeans and boots are still the primary choice this season,” Rene said. “Our county/boho look is still our most popular, but we have a nice variety of other more contemporary styles as well as boots and bling. Navy is the new black, and wine, wine wine!!! Looks great on any skintone!”

The Musolinos’ customers range from 20 to 60 “with a little some-thing for every woman.”

Faux Fur, Fringe, Denim & Boho StyleS Sparkle thiS SeaSon

Area boutiques stock the latest in winter fashion trends

StarLigHt StarBrigHt: Radha Das, 3, wears a soft jersey cotton legging outfit by Isobella and Chloe. The vintage lavender color is perfect for the upcoming Holiday Season. The ruffle leggings and lace detailing are so sweet. It’s a Starlight Starbright favorite!

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ScottsBy Aaron Darling

Scott’s Seafood is a great mix of fun and refinement, located at the corner of Madison and Greenback in Folsom. As you walk through the front door and look around it’s like walking into

a coastal restaurant in San Francisco.

Each day happy hour has a different specialty. With names like Slide into Monday, Taco Tuesdays, Wild Prawn Wednesdays and Shuck ‘Em and Shake ‘Em Thursdays (Oysters) you might not expect an atmosphere of refinement, but that’s what you’ll get; fun, relaxation and fine dining all in one package.

Their seafood is delivered every day from Alaska and Washing-ton and is transformed into menu items like Macadamia Nut En-crusted Halibut. Tim Hughes, General Manager at Scott’s Sea-food, said, “My favorite thing about this restaurant is – when I ask someone how their dinner was they say, ‘It was awesome like always.’”

happy hour

Photos by Menka belgalCHeeRS!: Scott’s Seafood Grill and Bar features a different item during Happy Hour. on thursdays it’s oysters (Shuck ‘em and Shake ‘em).

Area restaurants and grills offer tempting appetizers and thirst-quenching drinks – timing is everything


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Continued next Page

Sudwerk Brewhouse & GrilleBy Aaron Darling

What a view! Sudwerk Brewhouse & Grille overlooks the east end of Lake Natoma and at the end of the work day as the sun sets and casts its rays on the water there is a great view of the game on. The lake is pretty spectacular as well if you prefer

a patio seat.

From Monday through Friday from 4pm-7pm Sudwerk offers $1 off drinks and $1.50 off appetizers for Happy Hour. Among their most popular items are their calamari, their artichoke and spinach dips and their bruschetta. Every Saturday night at 9:30pm they clear out the tables in the bar and have dancing with a live DJ until close.

Whether it’s the game, dancing or great food that brings you in don’t miss the Sudwerk lakeside overlook.

Photos by Menka belgal

rooM witH a View: Kathleen and Alan Klein from Carmichael enjoy the view of the sunset and Rainbow Bridge during Happy Hour at Sudwerk’s. Appetizers like Bruschetta and fried calamari are popular during happy hour.

BottLeS up: It’s Personal has a large selection of wine and beer and a full menu with tapas, salads, sandwiches, pasta and more.

It’s PersonalBy Aaron Darling

Directly across from the bell tower in Downtown Placerville is a beautiful bar and bistro called It’s Personal; and they live that name. The owner, Paula Gendron, loves her patrons, many of whom have their name on the bar counter in small, personalized plaques.

Happy Hour is from 3-6 p.m. on weekdays and all day Sundays. A $1 off menu, appetizers, and the “hotdog of the week” precede the night’s entertainment.

Wednesday is their signature night; Salsa Night with lessons upstairs followed by open dancing downstairs. Danelle Aros, a bartender and server at It’s Personal, said: “You don’t have to know how to Salsa, they will teach you…they’ll just ask you to dance and they lead you.” Country music celebrity Ricky John of Ricky and the Red Streaks also shows up on Wednesdays to guest bartend and chat with the patrons.

Thursday evening is “Meet the Winemaker” or occasionally, “Meet the Brewer”, with complimentary tasting and entertainment by magician Richard Aylward. Friday and Saturday feature live music in the upstairs loft overlooking the bar.

Whether you’re going for their singular Gentleman’s Bar, their secluded reservation only corner table, or the festivities of the nightly entertainment, It’s Personal is just over on Main Street.

Photos by Menka belgal


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Tucked away on Sutter Street, just east of Riley, is Hampton’s on Sutter. Inside it’s a full bar, two levels of entertainment and a full kitchen. Outside is a comfortable lounge area downstairs

and an upstairs patio overlooking Sutter Street.

Happy Hour is from 4pm-7pm on weekdays featuring $5 well drinks, wine, draft beers, imports and some appetizers. Th e kitchen

is open and off ers, among other things, the Folsom Dam Burger made with pastrami, fried egg and bacon, house-made Th ousand Island dressing, Swiss cheese and B.L.T.

Every Friday night the Old Town Boys, who play all over Folsom, are booked here, playing acoustic rock all evening and this Decem-ber Pub Crawl will start here as well.

Hampton’s on SutterBy Aaron Darling

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By Dan Zahra

Well here we are again, the holidays are right here in our laps. It’s always great to receive gifts of food and homemade food is even better, so long as it’s not fruit cake. I don’t think I have ever seen anyone actually eating fruit cake come to think about it. I want to share

with you some of my favorite foods for gifting. I like to put together gift bags of things I make. One year I gave smoked salmon, spiced mixed nuts, artisan crackers & my spicy tomato ginger jam. Everyone loved the items and loves my tomato ginger jam.

So I am going to start this series of gift foods with my tomato ginger jam. Th is is a great con-diment for many foods. Enjoy it with smoked salmon, on a cracker, on grilled pork, mix it with cream cheese and it makes a great dip for vegetables or chips. If you want to can it for the long term recommend following the guidelines of the National Center for Home Food Preservation. http://nchfp.uga.edu/publications/publications_usda.html

Th e recipe makes 2 pints so be sure to make enough for the jars you will be fi lling. I make tri-ple batches at a time. I have found it’s the perfect volume for the recipe to cook down without burning or caramelizing the sugar. It’s important to monitor the heat when making recipes with a lot of sugar because the sugar can brown or burn. Th is usually happens at the end of the cooking process so it is very disappointing to ruin the batch after 2 plus hours of creating it.

So get out your big pot and make a big batch of this jam for friends and family. If “spicy” is not to your desire then just leave out the heat. No jalapeño, red pepper fl akes or cayenne. Th en you have tomato ginger jam and that changes everything that this delicious jam pares with.

As I always say, “play with your food.”

Danny Z’s spicy tomato

gingeR JamYield: 2 pints

Prep: 20 minutesCook: 2 hours

1 1/2 pounds good ripe tomatoes (Roma are best), coarsely chopped

Place half of the chopped toma-toes in a food processor and pulse

to purée as pictured.1 cup sugar

2 tablespoons freshly squeezed lime juice

3 tablespoon fresh grated ginger1 teaspoon ground cumin

1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves

1 teaspoon salt1 jalapeño stemmed, seeded and

minced Optional: A pinch of red pepper

fl akes and cayenne to taste at the half way point of cooking if

desired. Taste as you add because the heat can get away for you

quickly.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring

often.2. Reduce heat to a low simmer,

stirring occasionally, until mixture has consistency of thick jam,

about 2 hours. Taste and adjust seasoning, then cool and refrig-erate until ready to use; this will keep at least a week and much

longer if canned.

FooD iS the perFect giFt For the holiDayS

Danny Z’s aRtisanal cRackeRs

Prep: 15 minutes. Cook: 11 minutes per batchYield: about 16-20 large crackers

1 ½ cups fl our 1 ½ cups semolina fl our1 cup water 1/3 cup olive oil¼ teaspoon saltCooking spraySeeds like sesame, poppy, fennel, caraway, fl ax, chia, etc.

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■ IN “Z” KITCHEN


Simple ingreDientS BakeD to a criSp

– it’S crackerS

Preheat to 450Mix all ingredients in your mixer until a dough ball forms. Then remove to a floured surface and knead for 5 minutes or so until dough is nice and smooth. Then cut the dough into 12 equal-size pieces and roll into balls. Place the balls on a plate, brush lightly with olive oil cover and let rest at room temperature for 60 minutes.Get two large baking sheets and spray them with a light coat of cooking spray.Form the balls into flat rectangles and using your KitchenAid pasta roller, set on speed 1 and roll out each section to the No. 4 setting starting at 1 and work-ing up with each pass increase the setting by 1 until you reach 4.Placing each length of dough on the oiled sheet. If the length is too long, cut it to size. You can cut them into shapes or go rustic and leave them in natural shapes.Brush the lengths of cracker dough lightly with olive oil and sprinkle with salt and seeds of your choice. Press the seeds into the surface with the side of a coffee cup, rolling the cup in the direction of motion as you move. Place the sheets into the oven and bake in the middle of the oven for 9 minutes. Then turn the baking sheets 180 degrees and bake for another 2 to 3 minutes or until the crackers are golden brown.Once cool, you should store them in a tightly closed Ziploc bag. They will last for a couple weeks if properly stored.

By Dan Zahra / Guest Columnist

According to the Old Farmers Almanac, both crackers and their predecessors were born in New England. In 1792, John Pearson of Newburyport, Mass., made a crack-

er-like bread product from just flour and water that he called “pilot bread.” An immediate hit with sailors because if its shelf life, it also became known as hardtack or sea biscuit.

But the real evolutionary moment in the life of the cracker came in 1801 when another Massachusetts baker, Josiah Bent, burnt a batch of biscuits in his brick oven. The crackling noise that emanated from the singed biscuits inspired the name — crackers — and a bit of Yankee ingenuity, as Bent set out to convince the world of the product’s snack food potential.

By 1810, his Boston-area business was booming! And, in later years, Bent sold his enterprise to the company we now know as Nabisco.

So there you have it and the cracker was born.

When I set out to research crackers, I was thinking they were probably much older, so I was surprised to learn they have only been around as “crackers” for 223 years.

Crackers have developed quite nicely over the years wouldn’t you say? I mean we have the little fish, the cheesy ones, the

ones that resemble woven wheat and who can forget gram crackers?

Yes, crackers come in all shapes and sizes flavors and levels of heat or coolness as in cool ranch.

When you make my recipe for crackers, keep in mind you can incorporate whatever seeds, herbs, even chopped dried fruits and nuts into them. If you are making one flavor profile of cracker (like just caraway seed), feel free to put the seeds, nuts and other ingredients right in the dough mix. This will help them stay put after baking.

Go on, get the mixer out and make some of your own crack-ers. What more reason do you need to pickup some fine wine and great cheese to go with your homemade crackers? Now get in that kitchen and play with your food.


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Will real health nut pleaSe StanD up?

By Dan Zahra

According to NCBI (National Center for Biotechnology Information) Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic

studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation. Interventional studies consistently show that nut intake has a cholesterol-lowering effect, even in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus it is clear that nuts have a beneficial impact on many cardiovascular risk factors. Contrary to expectations, epidemiologic studies and clinical trials suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets.

I did not know all the benefits of nuts to my health. I just knew I love them. I remember going to my Grand-mother’s house for the Christmas and along with a bowl of red and white peppermint candies I could always count on a bowl of mixed nuts. In the shell, I would take the nut cracker from the bowl and go to town with my Dad and uncles cracking and eating mixed nuts until I was too full to eat dinner. Yes I can see this all like it was yesterday.

There are not many different ways to spice nuts but I have created a recipe that adds a little more than just sweet and heat. I add ground cloves to the mix and it really brings out the flavor of the season.

Danny Z’s spiceD

mixeD nuts

2 tablespoons butter¼ cup light brown sugar

2 tablespoons water¼ teaspoon ground

cumin¼ teaspoon cayenne¼ teaspoon ground

cinnamon¼ teaspoon salt

¼ teaspoon ground cloves

2 cups mixed nuts

In a dry skillet over medium heat stirring

frequently toast the nuts until they start to brown, about 4 minutes. Transfer to a bowl and set aside.

Add the butter, sugar water and spices to the skillet and cook stirring

until a glaze forms. Return the nuts to the

skillet and stir to coat the nuts with the glaze.

Remove from heat and spoon the nuts onto an

aluminum foil lined bak-ing sheet. Separate the

nuts to reduce clumping.Let the nuts cool until the glaze hardens and store in an airtight container.



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By Dan Zahra

Last but not least the fourth and final piece to my holiday gift bags. You could add a nice bottle of wine and some cheese to

go with the Crackers, Tomato Ginger Jam, Spiced Nuts and Smoked Salmon if the person receiving the gift bag was particular-ly good this year. However anyone receiving this gift bag will be very happy with just the homemade contents you have taken the time to create with your hands and heart. This is a time of year that somehow changes most peo-ple for the better. Unless you’re a black Friday shopper. That’s a whole other world or shall I say battle zone. I can’t understand how peo-ple lose their minds for a bargain. Really? It’s kind of sad how people respond to the hype of a well marketed product that is probably not even worth the bargain price. Which brings me back to gifts from the heart and hands. You can’t go the market and buy gifts like this. Gifts that say I love you with each flavorful bite.

You can get some very nice gift bags from your local office store or party store. Or you can make them too. Gather some material and sew some small “santa bags”. It is very easy and you only have to sew two sides and hem the top like mini pillow cases. Then just use some thin white rope or brown twine to tie it closed. To make a 10 inch tall bag you need 21 inches (length) 10 inches (wide) of materi-al folded in half lengthwise. Then sew up the

sides lengthwise and turn it inside out. Now fold the open edge inward ½ inch and sew it all the way around the opening to hem it up. There you go on bag down. And if you didn’t sew before, now you do.

aBout tHat SMoked SaLMon… Smoking salmon could not be simpler and as I worked in my yard all day yesterday I was greeted by the mouthwatering aroma of the smoker around every turn. I thought to myself “my neighbors are probably wondering what’s in the smoker?”

Smoking salmon is as easy as brining it and placing it in the low temperature smoker for many hours. In this case 3 hours at 150 to 225 degrees. Cooked until a digital thermome-ter reads 140 at the center of the fish. When you have liquid that needs to cover the fish completely you just put it in a Ziploc and pull the zipped edge over the edge of the baking dish until the fish is fully submerged. I did not have a small enough dish, so I did this and it worked perfect.

I have been writing for The Auburn Journal for about a year now and it’s been a fantastic experience. I have met several of you around town and have really enjoyed your emails. At Thanksgiving time, I want you all to know that I am very thankful for you. I love sharing my adventures in food with you all and I look for-ward to the future. Your emails help shape me, good or bad. I hope you have a great Thanks-giving and keep playing with your food.


Danny Z’s smokeD salmon

Serves: 4 21 hours prep time3 hours cook time

Ingredients:

2 cups water1⁄2 cup brown sugar

2 tablespoons soy sauce1⁄2 cup maple syrup1 tablespoon sea salt

4 garlic cloves (crushed)½ teaspoon chili powder½ teaspoon chipotle chili

powder¼ teaspoon crushed red

pepper2 tablespoons fresh

chopped ginger (about 2 inches by 1 inch)

Place all ingredients in water and whisk until

combined. Place a 1 lb of fresh (scales removed) salmon into a Ziploc bag, set in a baking dish and pour the brine into the bag. Close the bag and if the baking dish is too big you can pull the bag over one side until the

fish is completely covered with brine. Refrigerate

for 20 hours. Discard the brine and place the fish on wire rack in a baking pan and place back into

the refrigerator for 1 hour to dry. (This will

give the fish a beautiful shiny glaze.) Smoke the fish for 3 hours at 150 to 225 degrees. When done

a digital thermometer should read 140 at the

center of the fish.

Final touch to Wrap up thoSe giFt BagSSmokeD Salmon:

16


17

A F I L M B Y A N G I E R U I Z

B L A C K B E A U T Y B R E E DB E H I N D T H E T O U G H I M A G E I S A D O G W I T H H E A R T .

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The Perfect Christmas gift for the big dog lover! DVD plus fun Rottie merchandise available at:www.blackbeautybreedstore.com. Percentage of purchase price donated to canine cancer research.

“ D I R E C T O R , A N G I E R U I Z , B R E A K S T H R O U G H N E G AT I V E P O R T R AYA L S O F T H E R O T T W E I L E R A N D H I G H L I G H T S W H AT T H E B R E E D D O E S B E S T. . . W O R K I N G A N D B E I N G A L O YA L FA M I L Y M E M B E R . ” – D a i l y I n t e r l a k e M o n t a n a

“ D O N ’ T M I S S T H I S E N L I G H T E N I N G D O C U M E N TA R Y. ” – S e a t t l e i t e

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Dillian Wines is an embodiment of the American dream. Tom Dillian Sr. wanted his whole life to own and oper-ate his own business; something that was his creation, he

could share with the world, and would provide for his family. Beginning in 1972 he grew grapes on his ranch and worked for other wineries to pay the bills until in 2003 he and his son Tom Dillian Jr. opened their own winery together in the Shanandoah Valley in Amador County.

When Tom’s father fl oated him the idea of opening a winery he took a break from college to come home and help out.

He said, “I came up to work the vineyard and help him get things ready to open and I found that I fell in love with the lifestyle. I’ve been here ever since. Th at was 2003.” At that point Tom Sr. had already been making wines at home for twelve years. Tom Jr., looking to see how he could be of most help to the new venture, took up winemaking; teaching him-self the art and developing his own techniques. Some may ask why reinvent the wheel; a valid question which can be answered by his very loyal, very happy wine club members.

Using many small fermentation chambers, allowing for a va-riety of fermenting techniques, Tom is able to create a com-plex taste when he mixes them together at the end of the process. He said, “A lot of wineries will have tanks made to ferment fi ve tons of grapes; all in one tank. Whatever you do to that tank you’re doing to that entire batch of wine…Instead, when we take in fi ve tons we have ten separate small half ton fermentations going on and I can employ ten diff er-ent fermentation techniques.” Th is process has driven both the Dillian label and their Black label reserve line.

Th e Dillian’s motto is printed onto their bottles, “May You Be Richly Blessed.” Th at was a wish granted for a family friend named Jeff Sleeper. He has since moved to a diff erent career, but his time working at the winery changed his life forever. During one of the major yearly Amador events Tom asked

■ AMADOR

Dillian WineS

Photos by aaRon DaRlIng

“May You Be Richly Blessed.”

him to take charge of the “Future Tast-ing” where event goers have an oppor-tunity to taste some of the more sought after wines straight from the barrel. As he was tapping and pouring the wine a woman walked in and straight over to him. He recalled, “It’s really crowded in the tasting room, pavilions are really pop-ular. It’s funny, she happened to walk in and as many people were in the tasting room, it was like this magnetic attraction. She walked straight over to where I was.” Her name was Courtney. Th ey struck up a conversation and a year later he proposed to her in the very tasting room where they met. For Jeff and Courtney the wine they tasted that fateful day has become an an-niversary tradition each year.

Th e Dillians are rooted in the real pur-pose of their craft. Jeff said, “Th ey’re grounded. It’s about family, it’s about ap-preciating the farming and the harvest of the grapes and the wine being the tool, so to speak, for good times with family and friends.” Open Friday through Sunday, if you’d like to meet the Dillians they’ll be where they’ve been for four generations, in the heart of the Shenandoah Valley.


19

El Dorado Hills Firefighters Association Presents

52nd Annual

SANTA RUN

1050 Wilson Boulevard, El Dorado Hills, CA 95762Phone: 916-933-6623 • Website: www.edhfire.com

A special Thank You to the El Dorado Hills UPS Store for printing these flyers.

Celebrating 52 Years of Santa Run Tradition in the El Dorado Hills Community!

Merry Christmas and Happy Holidays!

Dates:December 15, 2015December 16, 2015December 17, 2015December 18, 2015December 19, 2015*

*Grand Finale at Town Center beginning at

6:00 p.m. with Santa arriving shortly after. Join us for

fireworks, cookies and hot cocoa!

For more information on routes, Santa Stops, and

times, please visit www.edhfire.com

The El Dorado Hills Firefighters Association will be escorting Santa, Mrs. Claus and their Elves

through El Dorado Hills. During the parade, the Elves will be collecting canned food and new,

unwrapped toys for Toys for Tots. Please set your items on the edge of the curb and the Elves will collect your donation. Letters to Santa will also

be collected. For safety, please do not let your children run next to the fire engines.

Peter Jaff e, Music Director & Conductor

SAT., DEC. 5, 2015 7:30 PMSUN., DEC. 6, 2015 2:00 PM

A magical holiday program featuring Adeste fi deles, O Holy Night, The Christmas Song, excerpts from The Nutcracker, music from the movie Frozen, traditional holiday sing-along carols and more. Program will also include Italian favorites such as Nessun dorma, O sole mio and Che gelida manina.

Pasquale Esposito, tenor

Three Stages at Folsom Lake College10 College Parkway, Folsom


20

■ AMADOR

About Beth Sogaard:I began my culinary career in 1994 after complet-ing my professional degree at Lederwolff Culinary Academy and have since furthered my education by attending master classes at the Culinary Institute of America’s Napa Valley Greystone campus. I opened my own catering company in 1999 and grew the busi-ness into the diverse enterprise you now find on Main Street in Plymouth. Every year more folks stop in to enjoy our house-made items and our wonderful small town hospitality. For me, it really is a dream come true!

My deli at Amador Vintage Market feeds hundreds of hungry wine tasters and locals every weekend, and has grown to encompass a special events venue, a unique gourmet product line, fabulous beers and wines from all over the globe, and, of course, our highly acclaimed “Dinner with Class” educational program. The cater-ing department travels throughout the region with an unbelievable variety of services and foods. We are all here because this is our passion.

ButteRmilk plum cake

Servings: 12

This festively spiced, buttery and moistcake has been a family favorite for

three generations.

2 1/2 cups all-purpose flour2 cups sugar

2 teaspoons apple pie spice2 teaspoons ground cinnamon

1/2 teaspoon plain salt1 cup vegetable oil

4 large eggs1 cup stewed prunes, pits and skins

discarded1 cup pecans, chopped

1 cup buttermilk2 teaspoons baking soda

1/4 pound butter1 cup sugar

1/2 cup buttermilk1/2 teaspoon baking soda

Stir together the flour, 2 cups sugar, spices, salt, oil, eggs, prunes and

pecans. Stir the 2teaspoons baking soda into the 1 cup of buttermilk and then add to the cake

batter. Pourbatter into a greased tube pan with

removable bottom or a bundt pan and bake at 300 degrees

for 1 1/2 hours.Meanwhile, combine the butter and

sugar in a small sauce pan. Stir the 1/2 teaspoon baking

soda into the 1/2 cup buttermilk and add to the butter and sugar. Bring to a

boil and boil forone minute.

Remove cake from the oven and imme-diately pour glaze over the top. If using

a bundt pan, letcake cool 10 minutes, then turn out

onto a serving platter. Pour glaze over the top and sides of

the cake.


21

■ AMADOR

Sunday, December 13, from 2-5 p.m., discover small town good cheer at Mokelumne Hill’s Holiday Open House. This quaint, historic gold rush town becomes lively with activities

for everyone. Have Photos with Santa at Hotel Leger. Take a Horse-Drawn Hay Ride down Main Street. Participate in mer-chant-sponsored activities like Face Painting by the extraordinary Leslie Vasquez at PETROGLYPHE GALLERY, and Reindeer Games at McHale’s Revival. You can mail your children’s “Wish List” to Santa at the local Post Office, or stop by the town Library for some Holiday Merry Making. Get creative at ACME Arts, Dixie’s Courtyard, or at Ed and Brenda’s to decorate ginger-bread houses. Mokelumne Hill’s Holiday Open House is a chance to feel the warmth of small-town pride and the rich heritage of this historic gold rush community. All activities are free.

PETROGLYPHE GALLERY brightens the event with All that Glitters . . . an Artful Celebration, their annual reception from 4-7 pm. Be joyful with live flute music by Sonora’s June Diggle. Visit with the gallery’s artists, and sample wine & light appetizers. To celebrate the season the gallery will take 20% off most of their

regular priced jewelry for this event. Shop for original artworks, jewelry, and imaginative gifts from the gallery’s selection -- includ-ing free signature gift wrapping.

Stop by to complete your holiday shopping. Call the gallery at 209-286-1387 to join their email list, and request a postcard with a valuable seasonal discount coupon, valid through December 24, or email them at [email protected]. PETROGLYPHE offers fine art, jewelry, sculpture, pottery, art glass, cards, prints, Native American flutes, and more. PETROGLYPHE is located at 8317 Main Street, Mokelumne Hill, CA 95245. Regular gallery hours are Thursday – Saturday 11:30 am – 5:30 pm and Sunday 11:30 a.m. – 4:00 p.m.

Historic downtown Mokelumne Hill is located between San An-dreas and Jackson, off Highway 49, only 10 minutes from Jackson, and less than an hour from Sacramento, or Stockton in the heart of the Gold Country. Make it a holiday tradition to be part of the celebration! For more information on the Holiday Open House please visit www.Mokehill.org or contact the Mokelumne Hill Community Historical Trust at (209) 286-1387.

all that glitterS

An artful celebration for the holidays at

PETROGLYPHE GALLERY and

Mokelumne Hill’s holiday open house


22 www.themimosahouse.com

ROSEVILLE761 PLEASANT GROVE BLVD

ROSEVILLE(916) 784-1313

EL DORADO HILLS2023 VINE STREETEL DORADO HILLS(916) 934-0965

Award winning breakfast, lunch

and now dinner!

Wraps, Burgers, Salads and Sandwiches.

Beer, Wine and over 35 Different Mimosas

Open Thanksgiving 6 a.m. - 1 p.m.Open Christmas Eve 6 a.m. - 2 p.m. 983-5181

www.viscontisristorante.com

Family Owned and OperatedFamily Owned and Operated

facebook.com/ViscontisRistorante

Voted BestItalian Restaurantfor over 15 years!

2700 E. BIDWELL ST., FOLSOM

Outdoor Patio Dining Available Closed Mondays


23

• CATERED TRAYS • GIFTS• Relax with wine chocolate on the patio!

Pick up a gift card!

. . .and Wine Spot.

. . .make an entrance

916-966-9006 | www.ChocSilk.com | In Palladio, Folsom Near Palladio 16 Theatres

Open for DinnerTues – Sat 5PM to 9PMCall or go online for reservations.

True Guéridon ServiceTable-Side Cooking

We choose our food carefully and consciously, with flavor, freshness and 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 with edible flowers for a beautiful and delicious presentation.

49 Natoma StreetFolsom, California 95630

916•292•9090 www.lecharenton.com

Romance With A Soupçon Of Whimsy

Walk in Cigar Humidor

Buy 1 get 1 Free Cigar Limit 1 only: Please Bring Ad

Buy 1 get 1 Free Cigar

We ship wines to almost every state and overseas as well. The Best Selection of California wines in the Sacramento Region.

• Best Bourbon & Scotch Selection • Amazing Craft Beers.

• Wine Tastings Every Thursday & Friday

2222 Francisco Dr #230B | El Dorado Hills, CA 95762l a k e f o r e s t w i n e s . c o m

$10 OFF on $50 spent on any 1 Item or $20 OFF on $100 spent on any 1 Item

EL DORADO HILLS


24

Toogood estate winery not only has plenty of wine offerings, but a special treat – an underground cave.

■ AMADOR

By Aaron Darling

“Impressive” is the fi rst word that comes to mind at the Toogood Estate Winery. Th eir beautifully manicured grounds and impressive landscape are exceptional by any standard, but it is the cavern that draws the at-

tention.

Paul Toogood studied at Cornell University and then UC Davis seeking a veterinary career with a minor in viticulture and enology. He established a practice, but was drawn to wine making and to the Fairplay area.

He said, “Th e winery bug came back!” So he purchased forty acres in the ap-pellation and hand selected the varieties best suited to the properties micro-climates. Four years later he met Marco Capelli who would become his wine-maker.

Marco spent a year and a half in Italy and France after college learning his chosen craft. He spent 17 of his 31 years in wine between the Napa valley and Australia giving him, in the end, a ‘round the world view of the techniques of winemaking. In 2005 he joined Paul at the Toogood Winery.

A year after purchasing the estate Paul began excavati on of the caves and created in them his barrel room and a very unique tasting room. Outside, the caves are dug into the natural landscape, rock, textured in reds, orange and white. Inside, the caves are fi fty feet underground and fi ve thousand square feet, with the tasting room, and it’s beautiful indoor waterfall, at the heart. It is a natural sixty degrees; perfectly maintaining the aging wine and the steady cool of the tasting room.

Th e winery is open from 11 a.m. to 5 p.m. daily with tours available by reser-vation. For directions and contact information visit toogoodwinery.com

Th ey have an underground cavern tasting room; what more needs to be said?

roll out the BarrelSToogood Estate Winery

Photos by aaRon DaRlIng


25

AuRIGA CellARS: P, SOpen Fri. - Sun., 11:00 am - 5:00 pm Auriga wines are made from Sierra Foothill vineyards. Th is is the historic location of vineyards, which supplied the gold min-ers (49ers) with wine in the last century. Th e soils in the foothills are thin and the vines have to struggle to survive, resulting in in-tense concentrated wines. You can try our award winning Barbera, Sangiovese, Zinfandel and more in our tasting room on Pleasant Valley Road.

4520 Pleasant Valley Road | Placerville, CA 95667(530) 647-8078 [email protected] | www.aurigawines.com

BoeGeR wIneRy: T, P, C, S Open daily, 10:00 am - 5:00 pmSince 1972, Boeger Estate Bottled wines represent consistent quality and great diversity in a tradition of innovation and crafts-manship. We off er both complimentary and reserve wine tasting in our beautiful new tasting facility. Our inviting grounds include patios, a redwood grove, stream, pond, park and historic 1872 wine cellar for your enjoyment. Private events by appointment.

1709 Carson Road | Placerville, CA 95667(530) 622-8094 or (800) [email protected] | www.boegerwinery.com

CIelo eSTATe: T, PThurs. - Sun.,11:00am - 5:00pm. The winery is closed Monday, Tuesday and Wednesday Cielo’s picturesque estate is a small bit of heaven in the foothills. Come taste our elegant wines, and spend the day unwinding and roaming our 41 tranquil acres. With our fl awlessly restored Vic-torian, we are also the ideal setting for weddings and superbly tai-lored celebrations.

3040 Ponderosa Road | Shingle Springs, CA 95682(530) [email protected] | www.cieloestate.com

CRySTAl BASIn CellARS: T, P, COpen daily, 11:00 am - 5:00 pmWe’re a circle of longtime friends who make wine from the heart. We focus on small lots of hand made wines from some of El Dorado County’s fi nest vineyards. Our minimalist style creates delicious fruit forward wines featuring Zinfandel, Bordeaux and Rhône varietals. Join us and experience our legendary foothill hos-pitality.

3550 Carson Road | Camino, CA 95709(530) [email protected] | www.crystalbasin.com

Clear your head of the fog or heat or smog and come enjoy a visit with

winemakers and family members in our friendly tasting rooms.

el DoraDo county WinerieS

Our wineries are closed on Th anksgiving and Christmas day, some will be open on New Year’s Day. Please call ahead for other holidays. If your party is larger than eight, please call the winery tasting room 24 hours in advance.


26

Chef Yvan Chalaye, Café CCafé C, 4350 Town Center Blvd. Ste. 115, El Dorado Hills, CA (916) 934-0734,

by Sandra Reeves

Yvan Chalaye is a formally trained French chef. He came to America in 1972 and con-tinued his training working in some of the finest restaurants in the greater San Francisco area. He opened his first restaurant at age 24 in South Lake Tahoe. In 1989, he opened his first fine dining restaurant in Redding, where he met his wife Mary. They later sold and moved to Folsom and opened Christophe’s—named after their first son—which eventually earned the title of best fine dining restaurant in the greater Sacramento area.

The couple sold that store and built another Christophe’s in Folsom, all the while main-taining their reputation for offering the finest French cuisine and ambience in town. After selling that Christophe’s, they took a few years off, and in 2003 they opened Café Campanile in El Dorado Hills Town Center. The restaurant is now called Café C.

To this day Yvan still follows each recipe he has to the last grain of salt, recipes he’s been making for over 40 years. The secret to his success he says is “always use the finest, fresh-est ingredients and don’t take shortcuts.” He does not admit to having a favorite recipe but shrugs and says, “Whatever dish I am preparing is my favorite; it has to be in order for me to get the desired result. That and red wine, of course.”

panini cRoque monsieuR2 batards or baquettes (any hard crust bread with soft interior

will work) about 18” longSpreadable butter or margarine

1 pound shaved or thin sliced ham (smoked or double smoked is preferable)

½ pound sliced Gruyere cheeseSpecial equipment: This recipe is most successful when using a panini press. I use the Villaware Panini press in my kitchen, but

anything will work, including a George Forman grill.

Let’s make the mustard sauce first. In a bowl combine all the ingredients. Mix well and set aside.

eFFin Delicious mustaRD sauce3 tablespoons mayonnaise

3 tablespoons spicy brown mustard2 tablespoons whole grain Dijon mustard

For the sandwiches, I slice off the top and bottom on the bread very thinly to expose the bread surface. This lets the panini press do its work and adds that delicious crunch to the sandwich. Once the top and bottom are sliced off, I carefully slice

down the middle of the bread to create the two halves of the sandwich.At this point, get out the ham and Gruyere cheese. A trick that I use to insure the

sandwich is heated all the way through is to microwave the ham for 40 seconds before putting it in the sandwich. Take about ½ of the ham and warm it in the microwave. While it is

warming, move to the next step.Using the spreadable butter, lightly coat the top and bottom (not the part where you will be putting the meat and cheese) with the butter. Place the bottom piece, butter side down, in

the panini press. You will hear a sizzle when the butter hits the hot grill plate.With a spoon, smear a dollop of the mustard sauce on the bottom half of the bread. Do this carefully so you don’t burn yourself on the grill plate. Layer on some ham and then about a

piece and a half of the pre-sliced Gruyere cheese. Coat the top piece of the sandwich with the mustard sauce and place on the cheese and ham. Carefully close the panini press.

After 3-4 minutes, check the progress on the sandwich. The cheese should be starting to melt and the bread should have some nice grill marks. Leave the sandwich in for another

minute or two until the desired level of crispness is achieved. Remove from press and serve immediately.

Good serves with Maille Cornichon (French mini-pickles). The Panini Croque Monsieur pairs wonderfully with a Stella Artois or a Pilsner Urquell. This is one delicious panini, baby!


27

Chef Ryan Montgomery: Th e Independent Restaurant & Bar

The Independent, 629 Main St., Placerville, CA http://independentplacerville.com/

Chef Ryan Montgomery cooks with passion and a free spirit, comfortable explor-ing diff erent cuisines and concepts. A Coloma native, the starting point of the Gold Rush, he has been accustomed to self-reliance and farm to fork as a way of life.

“I grew up in Gold Hill, and in the summer it would be in the high 90s or higher. I remember waking up at fi ve in the morning to help my grandmother beat the heat and can the summer peaches.”

Ryan has worked his way up from after school dishwasher to his current position with Th e Independent Restaurant and Bar in Placerville.

“We wouldn’t be where we are if we didn’t work together as a team.”

cReam oF BRoccoli soup1 yellow onion1 russet potato

3 broccoli crowns6 cups chicken stock1 cup heavy cream

2 tablespoons butterSalt and pepper

Peel and slice onion and potato. Cut fl orets from broccoli crowns, reserve, and chop stalks. Heat butter in a 4-qt

sauce pan and add onion, cooking on medium heat until caramelized. Add the potato and broccoli stalks. Add

chicken stock, stir, and bring to a simmer. Cook for 20 minutes, stir in broccoli fl orets and cook for an additional 10 minutes. Use an immersion blender to purée. Return to heat and stir in cream to fi nish. Season with salt and

fresh pepper.

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28

Chef Sean Brennan: Folsom Tap House

Folsom Tap House, 25005 Blue Ravine Rd. #140, Folsom, CA http://folsomtaphouse.com/

by Sandra Reeves

I have been in the food industry since the late 1970’s. I started out catering for Bill Graham Presents with the Family Catering business in the San Francisco Bay Area.

I have worked in the industry for over 25 years, from New Orleans as a Saucier Chef at the Hotel Montleone to San Francisco at the Olympic Club. Back in 1990, I was on the management team that helped open the Cliff House here in Folsom and was a key part of the staff for a few years before moving on to the Sacramento Club in downtown Sacramento as the Executive Sous Chef. At the Sacramento Club, I had the opportunity to cook for the President of the United States, Bill Clinton.

For the past 10 years I have run a very successful catering business for pretty much any kind of event imaginable, working events from Angel Island to Mendocino County and back to San Francisco.

The opportunity at the Tap House came at just the right time, and I am excited to help owner Stacey Belkin put the Folsom Tap House on the map.

tap House cognac peppeR

steak3 3-oz. Beef Medallions Teres Major

Steak (not 33)1 tablespoon cracked black pepper

1 teaspoon kosher salt2 oz. cognac

2 oz. house demi glace1 tablespoon minced shallots

1 tablespoon minced garlic 1 tablespoon chopped parsley

1 tablespoon green peppercorn in brine2 teaspoons olive oil1 tablespoon butter

Take beef medallions and pour 1 tea-

spoon olive oil over and then coat with cracked black pepper and kosher salt.Sear in hot skillet cook for about 90

seconds until a crust forms; turn over and sear for about a minute.

Pull from pan. Add green peppercorns garlic and shallots to pan and then de-glaze with cognac. Add demi glace and parsley and then put steaks back in pan and simmer until desired temperature.

Finish with a tablespoon of butterServe with Mashed potatoes and

Veggies.


29

It’s Christmas Eve. A majestic tree sparkles and the Silberhaus’ are hosting their annual Christ-mas party, welcoming the arrival of their guests.

Suddenly, Clara’s beloved Herr Drosselmeyer ap-pears and entertains the guests with magical tricks and life-size dolls. Come and be swept away with Clara and her Nutcracker Prince on an enchanted journey through the Kingdom of Sweets where you will meet the adorable Sweeties, the hilarious Mother Ginger, the beautiful Sugar Plum Fairy and her Cavalier and all of the characters you have grown to love in this timeless tale. Pamela Hayes’ “Th e Nutcracker” has been recognized for its unique entertainment approach and wonderful costuming.

Guest Artist Michael Onstad reprises his role as Herr Drosselmeyer. He fi rst performed as Drosselmeyer with Ballet West under Willam Christensen, the fi rst choreographer to do the full-length Nutcracker in the United States, and worked closely with him on the role for the next twelve years. Known as a versatile and secure partner, Michael has danced as an artist with the Sacramento Ballet, the Eugene Ballet, the Co-penhagen Summer Tivoli, and over a dozen other companies in many classical and modern roles. Working also as a teacher, mime, choreographer and designer, Michael is sought-after to perform the role of Drosselmeyer each year.

WHAT: Nutcracker WHEN: Friday, Dec. 13Sunday, Dec. 15COST: $20-$23; Premium $26Children 12 and under $15-$18; Premium $21EVENT LENGTH:1 hour and 20 min, with 20 minute intermission (Approximate)

KNOW & GO!

partnerS oF harriS center, pamela hayeS claSSical Ballet theatre preSentS

the nutcracker


30

Friday, Dec. 11 4pm – 8pm Twice As Good (Blues, R&B, Classic Rock)

Friday, Dec. 11 9:30pm – 1:30am The Spazmatics (The Ultimate 80s New Wave Show)

Saturday, Dec. 12 10pm – 2am Max Cabello Jr.(Blues, Classic Rock)

Friday, Dec. 18 4pm – 8pm Hannah Jane Kile(Soul, Folk)

Friday, Dec. 18 9:30pm – 1:30am Decades (‘50s to Today’s Hits)

Saturday, Dec. 19 10pm – 2am Steel Breeze (Classic Rock, Top 40)

Friday, Dec. 25 4pm – 8pm Big Trouble (Country, Classic Rock)

Friday, Dec. 25 9:30pm – 1:30am Thunder Cover (70s to Today’s Hits)

Saturday, Dec. 26 10pm – 2am The Wiz Kid (Today’s Dance Hits)

Sunday, Dec. 27 7pmMidnight BB McKay & The Bumps (Sounds of the 50s, Jump Swing & Rock-A-Billy)

Monday, Dec. 28 8pm – Midnight Poparrazi (Top 40)

Tuesday, Dec. 29 8pm – Midnight Colleen Heauser (Country, Pop)

Wednesday, Dec. 30 8pm – Midnight Branded (Country)

Thursday, Dec. 31 5pm – 9pm Chris Gardner Band (Country, Southern Rock)

Thursday, Dec. 31 10pm-2am Audioboxx (Classic Rock, Top 40)

Friday, Jan. 1 4pm – 8pm Random Strangers (Country, Roots-Rock, R&B, Blues)

Friday, Jan. 1 9:30pm – 1:30am Big Bad Boogie Rock(70s, Dance)

Saturday, Jan. 2 10pm – 2am Cover Me Badd (80s, 90s, Dance Hits)

live ShoWS December and New Years line up for Red Hawk Casino

Big Trouble

Steel BreezeChris gardner Band

Audioboxx


31

Wednesday, Dec. 30 8pm – Midnight Branded (Country)

Thursday, Dec. 31 5pm – 9pm Chris Gardner Band (Country, Southern Rock)

Thursday, Dec. 31 10pm-2am Audioboxx (Classic Rock, Top 40)

Friday, Jan. 1 4pm – 8pm Random Strangers (Country, Roots-Rock, R&B, Blues)

Friday, Jan. 1 9:30pm – 1:30am Big Bad Boogie Rock(70s, Dance)

Saturday, Jan. 2 10pm – 2am Cover Me Badd (80s, 90s, Dance Hits)

Home Care Assistance offers security for older adults and peace of mind for family members.

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• Our high quality, bonded and insured caregivers help with meals, personal care, transportation and more.

This holiday season, gift your parents with the care they need to stay where they want most: at home.

Call today for a free in-home consultation!916-226-3737 • www.HomeCareAssistancePlacerCounty.com

Mom and dad were there for you – let us help you be there for them.


32

Throughout the 2015-2016 ski and ride season, Heavenly Mountain Resort will be commemorating its 60th anniversa-

ry with special retro themed Unbuckle at Tamarack après parties, free concerts and more. The resort first opened on December 15, 1955. Heavenly will kick off the season with Winter Ignite Celebrating 60 Years at Heavenly. This two-week celebration from December 4-12 will include on-mountain activities such as pop-up DJ Cat parties and Unbuckle après kick-off parties, as well as off-mountain concerts at the casinos and a free headliner concert in Heavenly Village on December 12. Come celebrate the 60th anniversary at Heavenly!

CoaSt-to-CoaStEast Coast skiers and riders will now spend less time in transit and more time on the slopes, as JetBlue Airways is now offering the only daily non-stop service between John F. Kennedy International Airport in New York and Reno-Tahoe Internation-al Airport. The service, which launched in May, will be available throughout this win-ter.

unBuCkLe at taMaraCk

Unbuckle at Tamarack, rated as the No. 1 après ski party in North America by Forbes and confirmed by CNN Travel, is Lake Tahoe’s highest elevation après ski party featuring music, drinking, dancing and the

lovely Heavenly Angels — ripping skiers by day and go-go dancers when the sun dips below the Sierra. Après takes place daily from 3:30-5:30 p.m. with half-priced drinks and food specials and, exclusively on Fri-days and Saturdays, a guest DJ, the Heav-enly Angels, giveaways, and lots and lots of dancing, both inside and outdoors. New this season, check out the themed party weeks surrounding key holidays, like Mardi Gras, Spring Break and many more. So, unbuck-le those ski boots and snowboard bindings, and take your après game to the next level!

HeaVenLy ConCert SerieSStarting in January, new this season, Heav-enly will host a series of outdoor concerts at the top of the Gondola, outside Tamarack Lodge. Featuring regional headliners, the Heavenly Concert Series will be from 1:00-3:00 p.m. on select Saturdays throughout the season.

dJ CatHeavenly upped the ante in December 2013 by partnering with Aaron Hagar to retro-fit a retired grooming machine into a cus-tom-built mobile DJ station, complete with 52 high-output speakers, provided by Kick-er Audio, and 1,200 watts of power. The DJ cat will be bringing the party to the moun-tain in various locations all season long.

HeaVenLy HoLidayS From December 19-31, 2015, Heavenly Holidays transforms the Heavenly Village into a holiday winter wonderland with lights, decorations, magicians, jugglers, ice sculpting, a Ripperoo Parade and more. It all cumulates on New Year’s Eve, with a live band and brightly-lit Gondola that de-scends over the crowd, signaling the start of the New Year and a festive fireworks show.

TAmARACK TAIlGATe PARTIeS Don’t be afraid of missing your favorite NFL team play because you’re up on the hill skiing/riding. The Tamarack Tailgate Parties on Sunday afternoons at Tamarack Lodge will feature drink specials, large TVs show-ing the games, and the Heavenly Angels. Now there’s no reason to choose between two of your favorite sports.

HeaVenLy aLpine CoaSterCurrently under construction and slated to open next summer, the new alpine coaster is a major aspect of Heavenly’s new Epic Dis-covery summer program. The alpine coaster allows guests, on individual sleds, to descend on a raised track through the forest and nat-ural rock formations, utilizing gravity for the descent while still giving riders full con-trol of their speed. Located north and west of the existing tubing hill, the alpine coaster would potentially be open year-round, con-ditions permitting.

heavenly celeBrateS

■ SOUTH LAKE TAHOE

60th anniversary


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Thursday, dec. 10: Noel NighT Join Northstar California from 5 p.m. to 8 p.m. in The Village for one of the most celebrated holiday traditions of the Tahoe region! Noel Nights invites families and friends to partake in classic holiday festiv-ities for the first three weeks in December. Kids will delight in writing letters to San-ta and having their picture taken with him – don’t forget your season pass! For these events The Village at Northstar will trans-form into a winter wonderland featuring horse-drawn sleigh rides, complimentary ice skating, s’mores and hot cocoa by the fire pits, special shopping and dining offers and more. On this day guests will have added entertainment provided by the North Lake Tahoe Jazz Band and InnerRhythms Dance Group.

saTurday, dec. 12: NorTherN lighTs FesTival The second annual Northern Lights Festival invites guests to The Village at Northstar, il-luminated in celebration of all-things-glow. This new tradition welcomes all to a day and

evening of light-filled revelry and activities throughout The Village and on the moun-tain including live music, light-games, glow face painting, balloon twisting, DJs and live music. Kids and kids-at-heart are invited to play throughout The Village and gaze upon the Fireworks Grand Finale.

Thursday, dec. 17: Noel NighTJoin Northstar California from 5 p.m. to 8 p.m. in The Village for one of the most celebrated holiday traditions of the Tahoe region! Noel Nights invites families and friends to partake in classic holiday festiv-ities for the first three weeks in December. Kids will delight in writing letters to San-ta and having their picture taken with him – don’t forget your season pass! For these events The Village at Northstar will trans-form into a winter wonderland featuring horse-drawn sleigh rides, complimentary ice skating, s’mores and hot cocoa by the fire pits, special shopping and dining offers and more. On this day guests are invited to listen and watch as Star Guide Tony Berendsen offers a reading of The Night Before Christ-

mas from The Village stage, followed by a guided star observation from The Overlook.

Friday, dec. 18: MouNTaiN Table diN-Ner FeaTuriNg WilliaM hill esTaTes WiNery Epicureans are invited to discover the es-sence of Northstar’s signature relaxed Cal-ifornia luxury through one of its most cel-ebrated culinary traditions – the Mountain Table dinner series. Hosted in the iconic Zephyr Lodge from 6 p.m. to 9 p.m., each dinner will feature a different menu using fresh, California-sourced ingredients mas-terfully prepared to highlight certain flavor notes in each wine, brew or spirit selected for each of the events. Each dinner offers guests a feast for the senses with the latest culinary trends as they take in breathtaking views of the Pacific Crest through floor-to-ceiling windows and enjoy live music and a special surprise at the end. As part of Vail Resorts’ EpicPromise program each of the dinners will support local non-profit partners. Visit NorthstarCalifornia.com to reserve tickets,

December at

Northstar

Northern lights Festival

■ South Lake tahoe


35

$120 per person when purchased in advance, or $140 per person the day of the event.

saTurday, dec. 19: breakFasT WiTh saNTaKids and kids-at-heart are invited to join Santa for a special break-fast in TC’s Pub from 8:30 a.m. to 10:30 a.m. to kick-off the week of Christmas festivities.

saTurday, dec. 19 – Thursday, dec. 24: holiday FesTiviTiesFrom Saturday, December 19 through Thursday, December 24, fam-ilies are invited to visit Northstar California to participate in festive holiday activities. Parents are welcome to sip signature beverages and relax in the rink-side cabanas beside fire pits while kids and kids-at-heart ice skate and take pictures with Santa Claus daily from 12 p.m. to 2:30 p.m. at different locations within The Village at Northstar.

Thursday, dec. 24: iNTerdeNoMiNaTioNal chrisTMas eve caNdlelighT service Join Tahoe Resort Ministries at Northstar California for a Christ-mas Eve Candlelight Interdenominational church service. The ser-vice will begin at 4 p.m. and will conclude at 4:45 p.m. by candlelight. The service will be held in the Northstar conference rooms, located on the lower level of The Village. All guests are welcome to partic-ipate in the service and mingle as they enjoy hot chocolate, coffee and cookies.

Friday, dec. 25: chrisTMas day Northstar California at Christmas time is quite a magical sight! The Village at Northstar will be buzzing with holiday cheer featuring decorations and ice skating and inviting guests to indulge in hot co-coa and s’mores by the fire, as well as a special Holiday Buffet held in Tavern 6330’ from 3 p.m. to 9 p.m. Tickets are available for $55.

Friday, dec. 25: FaMily aFTerNooN sNoWshoe TourBring the kids to Northstar for an afternoon of exploring the great outdoors in a fun, unintimidating, family-friendly atmosphere. The three-hour tours are open to all ages and ability levels as the trail is designed for the entire family to enjoy. A guide will lead the group through some of the easier trails to a historic red caboose set in an alpine meadow where snowshoe enthusiasts will delight in hot choc-olate, cookies and snow play! Rates are $50 for adults, $30 for kids ages 12 and under. Snowshoes are available to rent for $20.

saTurday, dec. 26: sTar gaziNg sNoWshoe Tour Take advantage of the dark skies above Northstar California on a snowshoe tour featuring telescopic viewing with Star Guide and poet, Tony Berendsen. The two to two and a half hour guided tour begins at the Cross Country Ski, Telemark & Snowshoe Center at 5 p.m. The group will meander the serene forest while observing the starry sky above, ultimately concluding the tour at The Village at Northstar. Each event will include a laser tour of the cosmos using state-of-the-art Celestron telescopes. Guests will have the chance to unwind beside a fire pit while sipping wine and hot cider. Rates are $61 for adults, $43 for kids ages 10 – 12. Snowshoes are available to rent for $20.

Tuesday, dec. 29: sTar gaziNg sNoWshoe TourTake advantage of the dark skies above Northstar California on a snowshoe tour featuring telescopic viewing with Star Guide and poet, Tony Berendsen. The two to two and a half hour guided tour begins at the Cross Country Ski, Telemark & Snowshoe Center at 5 p.m. The group will meander the serene forest while observing the starry sky above, ultimately concluding the tour at The Village at Northstar. Each event will include a laser tour of the cosmos using state-of-the-art Celestron telescopes. Guests will have the chance to unwind beside a fire pit while sipping wine and hot cider. Rates are $61 for adults, $43 for kids ages 10 – 12. Snowshoes are available to rent for $20.

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

www.suttercreek.org

Art Galleries, Antiques and BoutiquesWine Tasting, Restaurants and Charming Inns

Make it Your NextGetaway!

1100 Blue Ravine Road in Folsom916-983-0181

Service TimesSundays 9am & 11amwww.oakhills.org

6365 Douglas Blvd.Granite Bay, CA 95746(916) 791-4661• lcrchurch.orgREV. DON HAVEN, LEAD PASTORREV. RALPHSUPPER, FAMILY LIFE PASTORService Times:8am & 11am Traditional Worship9:30am Contemporary WorshipChristmas Eve Services:Family with Children 4pmCandlelite Services 6pm, 8pm & 10pm


35

windows and enjoy live music and a special surprise at the end. As part of Vail Resorts’ EpicPromise program each of the dinners will support local non-profit partners. Visit NorthstarCalifornia.com to reserve tickets, $120 per person when purchased in advance, or $140 per person the day of the event.

Saturday, deC. 19: BreakfaSt witH SantaKids and kids-at-heart are invited to join Santa for a special break-fast in TC’s Pub from 8:30 a.m. to 10:30 a.m. to kick-off the week of Christmas festivities.

SATuRDAy, DeC. 19 – THuRSDAy, DeC. 24: HolIDAy FeSTIvITIeSFrom Saturday, December 19 through Thursday, December 24, fam-ilies are invited to visit Northstar California to participate in festive holiday activities. Parents are welcome to sip signature beverages and relax in the rink-side cabanas beside fire pits while kids and kids-at-heart ice skate and take pictures with Santa Claus daily from 12 p.m. to 2:30 p.m. at different locations within The Village at Northstar.

tHurSday, deC. 24: interdenoMinationaL CHriStMaS eVe CandLeLigHt SerViCe Join Tahoe Resort Ministries at Northstar California for a Christ-mas Eve Candlelight Interdenominational church service. The ser-vice will begin at 4 p.m. and will conclude at 4:45 p.m. by candlelight. The service will be held in the Northstar conference rooms, located on the lower level of The Village. All guests are welcome to partic-ipate in the service and mingle as they enjoy hot chocolate, coffee and cookies.

friday, deC. 25: CHriStMaS day Northstar California at Christmas time is quite a magical sight! The Village at Northstar will be buzzing with holiday cheer featuring decorations and ice skating and inviting guests to indulge in hot co-coa and s’mores by the fire, as well as a special Holiday Buffet held in Tavern 6330’ from 3 p.m. to 9 p.m. Tickets are available for $55.

friday, deC. 25: faMiLy afternoon SnowSHoe tourBring the kids to Northstar for an afternoon of exploring the great outdoors in a fun, unintimidating, family-friendly atmosphere. The three-hour tours are open to all ages and ability levels as the trail is designed for the entire family to enjoy. A guide will lead the group through some of the easier trails to a historic red caboose set in an alpine meadow where snowshoe enthusiasts will delight in hot choc-olate, cookies and snow play! Rates are $50 for adults, $30 for kids ages 12 and under. Snowshoes are available to rent for $20.

Saturday, deC. 26: Star gazing SnowSHoe tour Take advantage of the dark skies above Northstar California on a snowshoe tour featuring telescopic viewing with Star Guide and poet, Tony Berendsen. The two to two and a half hour guided tour begins at the Cross Country Ski, Telemark & Snowshoe Center at 5 p.m. The group will meander the serene forest while observing the starry sky above, ultimately concluding the tour at The Village at

Northstar. Each event will include a laser tour of the cosmos using state-of-the-art Celestron telescopes. Guests will have the chance to unwind beside a fire pit while sipping wine and hot cider. Rates are $61 for adults, $43 for kids ages 10 – 12. Snowshoes are available to rent for $20.

tueSday, deC. 29: Star gazing SnowSHoe tourTake advantage of the dark skies above Northstar California on a snowshoe tour featuring telescopic viewing with Star Guide and poet, Tony Berendsen. The two to two and a half hour guided tour begins at the Cross Country Ski, Telemark & Snowshoe Center at 5 p.m. The group will meander the serene forest while observing the starry sky above, ultimately concluding the tour at The Village at Northstar. Each event will include a laser tour of the cosmos using state-of-the-art Celestron telescopes. Guests will have the chance to unwind beside a fire pit while sipping wine and hot cider. Rates are $61 for adults, $43 for kids ages 10 – 12. Snowshoes are available to rent for $20.

THuRSDAy, DeC. 31: new yeAR’S eve FIRe & ICe CeleBRATIon Celebrate with family and friends in The Village at Northstar on New Year’s Eve! Ice skating and s’mores roasting to live music from The Village stage are just a couple of the fun options guests will have at the Fire & Ice Celebration before watching an amazing fireworks show beginning at 9 p.m.

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

www.suttercreek.org

Art Galleries, Antiques and BoutiquesWine Tasting, Restaurants and Charming Inns

Make it Your NextGetaway!


36

If you’re looking for something fun and festive to do over the holidays that the whole family will en-joy and that’s refreshingly diff erent and aff ordable,

you’ll fi nd it at the new Museum of Wonder & De-light in Historic Folsom.

In the Christmas Dreams gallery at the museum, you’ll be able to peer into a world of holiday won-derment like nothing you’ve ever seen before. Dozens of exquisite holiday vignettes, fi lled with mesmerizing displays of antique Christmas decorations, toys, fi g-ures, and artifacts, are arranged in the story telling, awe-inspiring, signature style of museum creative di-rector and curator Dolph Gotelli.

“I design my Christmas vignettes to transport both adults and children to an imagined world that evokes the fantasy dreams of childhood,” says Gotelli.

Each vignette is more amazing than the last, and the longer you gaze into each fantastical display, the more details you notice – some curious, some humorous, and some just unbelievable. Th e Christmas Dreams

gallery also showcases rare, beautifully crafted holiday goods from long ago, and many more surprises. Ex-pect to hear a lot of “oooh’s and aaah’s” and giggles of delight – the museum defi nitely lives up to its name.

Other galleries in this one-of-a-kind museum fea-ture rare 19th and 20th century toys, global folk art, ephemera, games, dolls, books, and more from all around the world; all of which are also displayed in Gotelli’s creative and imaginative style. Th e gift shop off ers unique items, including specially selected vin-tage Christmas items from Gotelli’s own collection.

So how did such a unique museum end up in Folsom? Because the remarkable collections showcased in the museum are those of UC Davis Professor Emeritus of Design, Dolph Gotelli. He is so well known for his vast knowledge and collection of Christmas ephem-era, memorabilia, and artifacts, that he is referred to as “Father Christmas” by fans the world over. Gotelli’s exhibition, Th e Santa Show, at the Crocker Art Mu-seum in 1977-78 was a catalyst that energized Santa collecting throughout the United States.

experience WonDer anD Delight thiS holiDay SeaSon

Historic Folsom’s new Museum of Wonder & Delight off ers the perfect holiday excursion for the whole family.


37

Holidays in HistoricJACKSON

Unique Shops Skip the Mall! Have More Fun Shopping!

American Handmade Gifts * Christmas ShopBiggest Little Kitchen Store * Celtic Gifts

Steampunk Book Store * Farm to Fork Cafe Boutique Clothing Shops * Jewelry

Antiques, Collectibles & Much, Much More!Historic National Hotel

A Children’s ChristmasAt The Hub above Hein & Co. Books

Saturdays, Dec. 5, 12 & 19, 11 am – 5 pmEnjoy Santa’s playland, photos, crafts & gift shop

$5 donation at the door. Details at www.goacra.org.

www.VisitJacksonCA.com

Mokelumne Hill Holiday Open HouseHorse Drawn Hay Rides, Photos with Santa

Children's Activities, Food & BeveragesSunday, December 13, 2pm - 5pm

8317 MAIN STREET • MOKELUMNE HILL , CAWWW.GALLERYPETROGLYPHE .COM • 209 -286 -1387T h u r s d a y - S a t u r d a y 1 1 : 3 0 a m - 5 : 3 0 p m • S u n d a y 1 1 : 3 0 a m - 4 p m

All That Glitters ... an Artful Celebration

The Gallery’s Largest Jewelry Event of the Year!20% off Most Regularly Priced Jewelry

Sunday, December 13, 4-7pmEnjoy music by flautist June Diggle, wine & light

appetizers. Admission is Free.


38

Plymouth,

CALIFORNIA

Visit our website at

www.ci.plymouth.ca.us

GATEWAY TO THE

Shenandoah W ine CountryBehind the Cellar Door —1st weekend in March

The Big Crush—1st weekend in October

HOME OF THE

Amador County Fair—Last weekend in July

Behind the Cellar Door

A

AMADOR

C

OU N T

YFAIR

F O U N D E D I N

1851


39

paula hendricksNutritionist Hendricks for Health

Fretting over the upcoming holiday giving season and not sure where to start? Instead of spending on mass-produced items, buy unique and support your community by shopping

local this year.

We are fortunate to live in a bountiful region of creative indi-viduals and families who keep our community thriving through their small businesses. From the local cheese and chocolate shops to the unique boutiques, you can find just about anything within a short distance from your home.

When we buy locally, we know where the product or food pur-chased is coming from and we get the added social benefit of connecting with the proprietor. Investing our money with them benefits both the seller and the consumer by stimulating our local economy.

Get outdoors and head over to a farmer’s market where you will find more than just produce displayed. Meet the crafters of homemade soaps and beautiful scarves or tasty olive oils and freshly ground spices. Take an expedition to one of our local wineries or craft breweries for some tasting and chatting with the purveyor and pick up some gifts to share. Shop for your one-of-a-kind holiday outfit at a local boutique or grab a gift for your “bestie”.

Giving need not be expensive. It is less about the gift and more about the gesture. It could be time spent together over a shared meal at a local family-owned restaurant. It could be inviting someone to attend a local theatre show with you. Or head up to Apple Hill for an afternoon, have lunch and purchase some winter fruits for your loved ones.

Be a locovore

We are fortunate to live in an environment that appreci-ates and supports individual business endeavors. Why not give these hard working people our support this Decem-ber and throughout the year as well. And as we celebrate with friends and family this holiday season, remember to take a few minutes for yourself and be grateful for the community we live in, because we are truly blessed.


40

brandon danielPersonal trainer All The Way Fit

We all know that the holiday season is a joyful time to spend with family and friends, but it can also be hectic and stressful. There are so many dis-

tractions that throw us out of our normal routine, not to mention all the snacks and temptations we try to avoid. Studies show that the average person will gain 7 to 10lbs from Thanksgiving to Christmas. So how can we avoid this from happening?

Here are a few creative ways to burn calories during the holiday season.

park further away: When going out holiday shopping try parking your car farther away than normal. Those extra steps at each store will amount to a lot of extra calories burned over the long haul.

take the stairs: Skip the elevator and take the stairs instead, you can burn anywhere from 10-15 calories.

decorating your Christmas tree: Most families have a tradition of decorating their Christmas Tree’s together. Spend 30 minutes putting up your favorite ornaments and you’ll burn about 85 calories.

preparing a feast for an hour: Tis the season to spend with family and friends so be ready to cook. Preparing a feast for an hour can burn about 150 calories. Just make sure not to overdue it on the sweets.

wrapping presents: For every 30 minutes you spend wrap-ping presents you’ll burn about 60 calories.

Burn calorieSthis holiday season, don’t gain them


41

Cleaning and organizing the house: We all have lots of guests stop-ping by to say hello so it is essential that our homes are cleaned and organized. One hour of cleaning can burn anywhere from 150-180 calories. Not bad for a chore that needed to get done anyway.

raking leaves: Most of us do not enjoying the hassle of raking leaves but 30 minutes of this activity can burn 130 calories.

playing catch: How fun is it to go out back and play some catch with our children. Th e great thing is it actually burns a good amount of calories. 30 minutes can burn about 80 calories.

Flag Football: A one hour game of fl ag football can burn about 500 calories and its fun for the whole family to enjoy.

putting away groceries: Even something as simple as putting away groceries c an burn 13 calories in about fi ve minutes

Th ere are many creative ways to burn calories during the hol-iday season. Th e main thing is to not stress out so much and enjoy the time with your loved ones. Make sure to get up, move and not be complacent. Th ere are so many activities you can do if you are struggling making time to get your workouts in. So be creative and enjoy your holiday season.

6th AnnualFamily Holiday Event!

December Dates:Dec. 4 & 5, 11 & 12 – and – Dec. 16-23

Note: Schedule is subject to change dependent on weather conditions

Hours: 5-8 p.m.

Admission:$5/person (free/ages under 2)

NEW! Purchase tickets online athttp://webtrac.folsom.ca.us

Folsom Zoo Sanctuary403 Stafford Street • (916) 355-7285

FolsomZooFriends.org

This event is made possible in part through the generous support of these sponsors:

Celebrate the magic of the seasonand help support the amazing animals

at the Folsom Zoo Sanctuary

Thousands of Colorful Lights • Train RidesVisits with Santa • Carolers • Fun for All Ages!

®

Famous Old Time Candies Since 1921

FUNDRAISERHelp Support Your Community byGetting your Holiday Candy Here!

1165 Riley St., Folsom, Main Store Business Hours: Everyday 11-5:30Additional Locations - Inside Umpqua Bank, 2779 E. Bidwell St., Ste. 400

3880 El Dorado Hills Blvd., Ste. 100, El Dorado Hills or4011 Plaza Goldorado Cr., Cameron Park • Hours: M-Th 9-5, F 9-6

Beginning November 27 thru December 24 or when sold out

Donate See’s forSoldiers Here! www.folsomlakekiwanis.com

Open 7 Days a WeekBroadstone Marketplace

Across from Bel-Air on East Bidwell

2770 East Bidwell • Folsom

916-984-8988

SPECIAL10% OFFYour entire bill

with this ad

Sunday thru Thursday 11am-9:30pmFriday & Saturday 11am-10pm

FEATURING AWARD WINNING AUTHENTIC THAI CUISINE


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the giFt that keepS pouringA gift list for every type of wine lover

by Roxanne Langer

Need to find some holiday wine gifts this year? Open the note app on your phone and start grabbing bottles of wine.

wine noViCe This person likes wine

and drinks it frequently. He or she doesn’t necessarily know much about the subject but is open and interested in

learning more. They read the occasional wine

blog online.

wine ConnoiSSeur

or LaBeL CHaSerThis person knows about wine and likes to share

knowledge on the subject. He or she reads the “Wine Spectator”

and follows “Robert Parker.”

a gift for tHe wine noViCeA great gift for the wine novice is Karen MacNeil’s newly re-released “The Wine Bible.” It has all the information a new-comer needs to know. It is a tome though, so a better gift for a short attention span is my book, “The 60-Minute Wine MBA,” which only takes 60 minutes to read. It comes with cheat-sheets too. You can find both books at Amazon.com.

a gift for tHe wine ConnoiSSeurS and LaBeL CHaSerSConsider investing in a Coravin. It allows your gift recipient to enjoy a glass of wine from any bottle without having to pull the cork. The best place to purchase a Coravin locally is Capital Cellars. If you don’t want to spend quite that much, give a bottle of 2012 Carter Cabernet Sauvignon Napa Valley, Beckstoffer To Kalon Vineyard, The Grand Daddy. Ask your local wine purveyor to find you a bottle.


43

SaVino wine SaVer CarafeIts kind of cute and keeps your wine fresh and lively for several days. Great as a gift. It can be found at wineen-thusiast.com and most wine stores.

Vinturi deLuxe 6-pieCe wine aerator SetA must have for the wine lover. It opens up a young wine quickly. It can be found at most wine stores.

wine SkinThis is perfect for the traveler who wants to bring his or her own wine. The Wine Skin helps prevent breakage in transport. The best part is that it can be filled on the outbound with the owner’s wine and then returned with a wine from where ever the traveler has been. Find it at wineskin.net

wine CoLLeCtor

This person tends to know a lot about wine and spends

a lot of money on it too. He or she will share both when asked.

They reads the “Wall Street Journal”

and likes the book “Wine &

This person knows a lot

about wine, hangs out at the local wine store, can tell you

a good wine to drink for $40 that is comparable to one for $80.00 and

can name four fabulous Cabernet Francs from four different regions.

Reads” The Oxford Companion to Wine” cover-to-cover.

a gift for tHe wine CoLLeCtorMost likely these gift recipients already have all the fun new wine gadgets and are on an array of wine lists. In this case, a bottle of good bubbly is called for, so give them my favorite, Bollinger’s Brut Rose Champagne La Grande Annee 2004. They will think of you and thank you once they pop that cork. Try Total Wine & More.

a gift for tHe Corkdork, true wine geekThe best gift for a true wine dork is to give a “Napa Valley vs. The World” class at the CIA wine school at Greystone in St. Helena. You can purchase the class online at enthusiasts .ciachef.edu. Make sure you get a class offered at Grey-stone, not the campus in Hyde Park, NY.

Some other fun gift ideas

Corkdork


44

Shawn MonsenOwner Zen Spa

The time to make our holiday gift lists is here. Just the other day, I ran across a website — Wrap With Love — whose author was touting the value of

giving gifts of real meaning, gifts that underscore a per-sonal relationship. She says, “Instead of starting with what to get for a gift, think about why the person is important to you and how you want them to feel when they open your gift. After all, there are fewer things more rewarding in life than making someone you love feel special. Gifts that accomplish that have nothing to do with how much money was spent. What matters most is putting your heart into the act of giving.”

Which got me thinking, this year, rather than giving the same ‘ol generic, mass-produced gifts, why not sur-prise your loved ones with gifts that feed the soul. Take a minute to think about their hobbies, upcoming plans and even their goals. Or, help them take care of them-selves here and now with easy, affordable gifts that just feel good. Following are some gift ideas that do just that:

Mind — faCiaLIt’s no secret that when we look good, we feel good. This winter treat a loved one to a relaxing facial to nourish and hydrate the skin and clear the mind. For a limited time, the estheticians at Zen Spa are offering a seasonal winter facial that incorporates the inherent benefits chocolate and mint. Infused with eucalyptus and peppermint and topped off with a chocolate sundae mask, this treatment is a skin softener, wrinkle defender and skin revitalizer. Soothing, wholesome ingredients like cocoa, coconut milk and honey are blended to boost your natural defenses against wrinkles and sagging. With CoQ10, a naturally-occurring antioxidant for cell growth and maintenance, ginseng extract, and power-house enzymes, this one-hour facial will leave your face

feeling tight, smooth, and radiant, and your mind calm and refreshed.

Body — MaSSageJust an hour with a certified massage therapist can work wonders. Whether to maintain health, recover from a grueling workout or simply a chance to be pampered, massage is a time to take stock and take care. With the hustle and bustle of the holidays, you may just want to keep this gift for yourself. With Zen Spa’s gift card of-fer, luckily you can. When you purchase five gifts cards, either in the store or online at zenroseville.com, you’ll receive a sixth card free.

Zen Spa in Roseville offers high quality massage thera-py and spa services by certified, experienced profession-als. No contracts or membership fees — just affordable, consistent service.

Spirit — yogaThe staff at BODYHEAT Hot Pilates & Yoga un-derstands the physical and mental benefits of yoga. Whether trying to cope with holiday stress — check out the CandleLight Class or drop a few holiday pounds — maybe Bootcamp, Barre or Kickboxing, the formats at BODYHEAT are designed to give you more energy and feeling good.

This season, BODYHEAT offers an affordable 30-day pass good for unlimited classes. Stop in at the Rocklin location to pick up a gift card for the person in your life is ready to check it out. Or buy two and join them.

For more information about Zen Spa or to book an ap-pointment, call (916) 774-1500 or visit zenroseville.com. To learn more about the offerings at BODYHEAT Hot Pilates & Yoga call (916) 782-1012 or visit bodyheatyoga.com.

FeeD the Soul


45

Chris Palkowski, MDPhysician-in-chief Kaiser Permanente Roseville Medical Center

The holidays are the most joyous time of year for many of us, but for others the season may be syn-onymous with stress.

IT DoeSn’T HAve To Be THAT wAyIt’s important to be aware of the triggers that can prompt stress over the holidays and try to prevent it from hap-pening in the first place. When we’re overwhelmed with meeting the demands and expectations of friends and family during the holidays, coping with stress, anxiety, depression or sadness becomes more difficult. It’s also important to recognize the difference between “holiday blues” and clinical depression.

Holiday blues are short-lived and can result from a vari-ety of factors such as the loss of a job, family conflict or a divorce. These events could be recent, may be associated with the arrival of the holidays or provoked by anxiety about seeing certain people for holiday celebrations.

Some experience holiday blues in connection with Sea-sonal Affective Disorder, or SAD, a type of depression that’s related to changes in seasons. It is more common this time of year when there are fewer hours of sunlight due to the shorter days of fall and winter.

There are effective ways to deal with the holiday blues. Consider these:

■ Be as active as possible. Exercise, go for walks, get out of the house.

■ Keep alcohol to a minimum■ Spend more time with loved ones who are supportive■ Volunteer in community activities ■ Try to avoid people who cause you stress■ Learn to say no to events and activities that you know will

be stressful■ Get an early start on your holiday responsibilities ■ Realize that oftentimes, when the holidays end, the holiday

blues go away, too

Clinical depression is a much more serious condition that can disrupt daily life. It can cause pain for the

person suffering the condition and affect families and friends. Someone who is depressed might exhibit pro-found sadness, low energy, a lack of interest in activities, difficulty concentrating, nervousness, irritability and frustration about small things.

It is a relatively common condition, but it should be taken seriously when it occurs.

For example, someone who typically enjoys getting up early for a brisk walk before going to work, and sudden-ly loses interest in that daily routine, choosing to stay in bed and having difficulty getting out of bed and facing the day may be suffering from depression. Depression changes the day-to-day habits and functions of those who suffer from the condition, and significantly dimin-ishes their ability to experience joy and pleasure.

Acknowledge that the stresses of the holidays — the fran-tic preparations and gatherings, the pressure to connect with family and friends — can be triggers for depression. There are ways to beat it during the holidays:

Recognize that depression is a medical condition, and seek professional help

■ Get involved in activities with others■ Think about the positive and practice “gratitude” for those

things that are going well, and the supportive and loving relationships in your life

■ Spend time outdoors■ Hang out with people who have a positive outlook on life■ Keep a regular exercise, sleep and meal schedule

Finally, don’t forget that the holiday season is just

that, a season, and eventually it will pass.

So make the most of this time by staying healthy and spending time with supportive friends and family.

Happy holidays!

StreSS leSS How to battle depression during the holiday season


46

FootHill FaRmeRs’ maRket HoliDay menu

firSt CourSeRaw kale salad with roasted onions and walnuts

CourSe twoSweet potato-apple soup

Main CourSeMandarin-glazed ham

Whole roast chickens with caramelized mandarins and roasted carrots

Mashed German butterball potatoesSauteed cabbage with fresh ginger, apple and mandarin

deSSertPumpkin pie

Spiced apple crostataHoney-yogurt sorbet

a Farm FreSh holiDayA farm-to-fork dinner starts at the farmer's market


47

Raw kale salaD witH RoasteD onions

anD walnutsServes 6; Recipe by Courtney McDonald

Ingredients2 bunches tender kale (any variety), stems removed, leaves

torn into bite-size pieces and washed thoroughly1 Tbsp fresh meyer lemon Juice

3 Tbsp. extra-virgin olive oil1 large onion, any variety, sliced into ½ inch rings

1 tsp. fresh thyme leaves2 cloves garlic, smashed

1/2 cup crumbled goat cheese (optional)1/2 cup toasted and chopped walnuts

salt and pepper, to tasteDirections

1. Preheat oven to 400 degrees. 2. In a small baking dish, toss the onion with 1 Tbsp. olive oil, the thyme leaves and the garlic. Season with salt and pepper

and roast until tender and beginning to caramelize – about 20 minutes.

3. Remove from the oven and set aside.4. While onion is roasting, place the washed kale in a large

mixing bowl. 5. Blot dry with paper towels and toss with the lemon juice

and remaining olive oil. Season to taste with salt and pepper. 6. Let rest until onions are cooked.

7. Add the hot roasted onions to the kale. The kale will wilt slightly.

8. Transfer to a serving bowl and top salad with the crumbled goat cheese (if using) and walnuts. Serve immediately.

sweet potato, ButteRnut squasH,

leek anD apple soupServes 6; Recipe by Courtney McDonald

Ingredients2 Tbsp. Extra-Virgin Olive Oil

1/4 cup unsalted butter1 leek, green tops removed, washed well and sliced crosswise

1 lb. sweet potatoes, peeled and diced1 small butternut squash, peeled and diced

2 tart apples (such as mutsu or Granny Smith), peeled and diced

3 cloves garlic, mincedSalt and pepper, to taste

1/2 cup heavy cream (optional)Directions

1. In a large soup pot over medium flame, heat the olive oil and butter until butter is melted.

2. Add the leeks and garlic and cook, stirring occasionally, until leeks are soft and fragrant, about 12 minutes.

3. Add the sweet potatoes, squash and apples, season gen-erously with salt and pepper, and add enough cold water to

cover vegetables.4. Bring the pot to a boil, then reduce to a simmer. Cook until

all vegetables are very soft, about 30 minutes.5. Puree soup in a blender in batches and return to the pot.

6. Adjust seasoning and add cream, if using. 7. Heat soup back to a simmer and serve!


48

wHole Roast cHickens witH

caRameliZeD manDaRins anD RoasteD caRRots

Serves 6; Recipe by Courtney McDonald

2 whole chickens (4-5 lbs.), trussed (optional)1/2 cup olive oil

2 yellow onion, peeled and cut into 8 wedges4 cloves garlic, peeled and smashed

2 bunches small carrots, washed and trimmed3 mandarins, quartered

1. Preheat oven to 400 degrees.2. In a large roasting pan or 2 large cast-iron pans, toss the

onion, garlic, carrots and mandarin with 2 Tbsp. olive oil. Season to taste with salt and pepper.

3. Pour the remaining olive oil over the chicken and rub or brush to coat all surfaces. Season generously with salt and

pepper. 4. Place the whole chickens on top of the vegetables in the

roasting pan and place in the preheated oven.5. Roast, stirring the vegetables occasionally to prevent

them from burning, for 1-1 ½ hours (or until internal tem-perature taken from the thigh of the chicken reaches 165).

Skin should be dark brown and crispy. 6. Remove the pan from the oven. Remove the roasted

chicken from the vegetables and allow to rest on a cutting board for at least 20 minutes before carving. Keep the

vegetables in a warm place. 7. When chicken has rested, arrange the roasted vegetables

on a small serving platter. 8. Carve the chicken to your liking and arrange pieces on

top. Serve immediately.

sauteeD caBBage witH FResH gingeR,

apple anD manDaRinServes 6; Recipe by Courtney McDonald

3 Tbsp. olive oil2 cloves garlic, thinly sliced

1 bunch green onion or ½ red onion, thinly sliced1 Tbsp minced fresh ginger

1 Tbsp minced fresh turmeric, or ½ tsp dried turmeric (optional)

1 head green or Savoy cabbage, thinly sliced2 green apples, thinly sliced

4 mandarins, segmentedSalt and pepper, to taste

1. In a large skillet or wok, heat the olive oil. 2. Add the garlic, onion, ginger and turmeric, if using.

3. Cook over medium heat, stirring occasionally until onion is soft and fragrant, about 5 minutes.

4. Increase the heat to high and add the sliced cabbage and apple, season to taste with salt and pepper.

5. Cook, tossing or stirring, until cabbage has softened slightly – another 4-5 minutes.

6. Remove from heat, adjust seasoning if necessary, and gently toss in the mandarin segments. Serve immediately.


49Continued Page 53Continued Page 52

spiceD apple cRostataServes 6; Recipe by Courtney McDonald

for the pastry dough2 cups flour1/2 tsp. salt

1/2 tsp orange zest3 sticks (1 ½ cups) unsalted butter, diced and chilled

1/3-1/2 cup heavy cream, coldfor the filling

3 large tart, firm apples, peeled, cored and sliced1/4 cup sugarpinch of salt

1/2 tsp cinnamon1/8 tsp. ground cloveszest of 1 meyer lemon

1. In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the

remaining butter and pulse to pea-sized pieces. 2. Transfer the mixture to a mixing bowl and stir in the cream

until dough just comes together. 3. Scrape the dough onto a work surface lined with parchment

paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press

into a flat circle and refrigerate at least 20 minutes, covered. 4. Preheat oven to 425 F.

5. Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking

sheet with the parchment still underneath and refrigerate another 30 minutes.

6. In a small mixing bowl, mix the apples with the sugar, salt, spices and lemon zest.

7. When the pastry dough has finished resting, spoon the ap-ple mixture into the center of the dough circle. Spread evenly

to about an inch and a half from the edge. 8. Gently fold the edges of the dough over the cherry mixture

to contain the filling. 9. Bake the crostata in the preheated oven until crust is evenly

browned and the filling is bubbling, about 30-45 minutes. Let cool to room temperature until ready to serve

10. Cut the crostata into 6-8 slices, divide among serving plates, and top with a scoop of honey yogurt sorbet. Serve

immediately!

Honey yoguRt soRBetMakes 1 Quart

2 cups St. Benoit whole milk yogurt1 Tbsp. vodka (optional; to prevent hard freezing)

1/4 cup local honey1½ cups heavy cream

1/2 cup sugarDirections

(if using) and honey.2. In a medium saucepot, bring 1 cup of the cream and the sugar

to a boil.3. Quickly remove from the heat and whisk in the remaining ½

cup of cream. 4. In a slow stream, whisk the warm cream into the yogurt mix-

ture until smooth. 5. Refrigerate mixture overnight to chill, the freeze in an ice

cream maker according to manufacturer’s instructions.


50

A tasty high-protein, anytime snack rich in fiber and lower in carbohydrates. I like to make them in mini muffin tins and keep them in the freezer

so I won’t eat them all at once! For the almond meal and wheat bran, I use Bob’s Red Mill brand. Replace those super-sized, high sugar sweets and enjoy these during the holidays with a dab of butter. Recipe adapted from The Eades Low Carb Comfort Foods Cookbook. Rec-ipe makes 36 muffins.12 oz organic light cream cheese, soft5 whole eggs, high quality omega-3 rich1/4 cup organic honey or coconut sugar (you can also use 1/4-1/2 cup sugar substitute if you like)2 tsps vanilla1 1/2 cups almond meal1 cup unprocessed wheat bran1 tsp baking powder2 tsps ground cinnamon1 tsp of your choice of seasonings (pumpkin pie spice, ginger, cardamom, nutmeg)1 cup chopped walnuts (or any other nut, or combo with ground flax or chia seeds)

1. Preheat oven to 325 degrees. 2. Put cream cheese and two eggs in the bowl of an electric mixer and beat until smooth.3. Add the remaining eggs, one at a time, beating briefly after each. 4. On slow speed, stir in the rest of the ingredients except the walnuts. 5. When mixture is well blended, stir in the walnuts.6. Lightly grease three mini muffin pans (hold 12 each) 7. Fill almost to the top. They will rise only slightly and brown lightly 8. Bake muffins for about 18-20 minutes.

healthy holiDay recipeSpaula hendricksNutritionist Hendricks for Health

Cinnamon Spice Walnut Mini Muffins


51

Prosciutto-Wrapped Artichoke Hearts

Skip the chips and dip, cookies and other snacking pitfalls for your next holiday gathering and serve these delicious crowd-pleasing appetizers. The dish

is tasty, full of flavor, and kind to the waistline, but don’t let that deter you from serving it. Your guests will love them and so will the host when you present this appe-tizer. For variety, wrap some baby mozzarella balls with prosciutto, too. Great tasting olive oil and vinegar are a must for this dish — don’t skimp. Try locally grown Calolea brand olive oil and vinegar, which can be found at Foothills Farmers Markets and some grocery stores. Happy holidays and cheers to healthy eating. Makes 16 Individual Appetizers

nutritionaL anaLySiS: This is a low-carb healthy appetizer dish containing ap-proximately 40 calories per wrap, 3 grams of protein, 1 gram of carbohydrate, and 3 grams of fat.

8 whole artichoke hearts, packed in water 4 ounces prosciutto slices 1/4 cup extra virgin olive oil2 T. white balsamic vinegar1 tsp. dried Herbs de Provence or Italian seasoning

1. Drain water from artichoke hearts2. Slice in half and place them on top of paper towels to dry. 3. In the meantime, mix together olive oil, vinegar and seasoning. 4. Cut the prosciutto slices in half on the long end and lay them side-by-side. 5. Place an artichoke half on one end of a prosciutto slice and roll it up.6. Secure with a toothpick. Continue until finished. 7. Put the wraps in a glass baking dish and pour all but 2 T. of the dressing over each one to marinate.8. Cover with plastic wrap and store in the refrigerator for 1-2 hours, or overnight.9. When ready to serve, arrange the wraps on a serving tray. With a spoon, drizzle the remaining dressing over the wraps.


52

partnering upSugar Bowl and Woodward Tahoe join forces for season pass


53

Sugar Bowl Resort and Woodward Tahoe have partnered up on a 2015-16 season pass that offers unrestricted access to both sporting havens.

One of Lake Tahoe’s most talked-about ski resorts, Sugar Bowl Resort features 13 lifts, four mountain peaks and the most annual snowfall in the lake basin. It also boasts “nearly endless” backcountry access.

Woodward Tahoe bills itself as a world-class freestyle training center, offering trampolines, foampits, an in-door skate park, a pump track and launch pads for parkskis and parkboards.

Sugar Bowl and Woodward Tahoe are located within a 10-minute drive of one another on Donner Summit.

Representatives for the two activity centers said the new duel Sugar Bowl-Woodward season pass will allow ski-ers and snowboarders to spend the day plowing through steep powder before ending the day skateboarding, bik-ing or training on Woodward’s trampolines.

Pass-holders opting to include “Royal Gorge” can also cross country ski at North America’s largest cross coun-try ski resort, which offers 200 kilometers of trails across 6,000 acres of terrain.

The Sugar Bowl-Woodward Tahoe combo season pass is priced at $729 for adults, $579 for young adults and seniors, and $439 for children and super seniors. The pass with the “Royal Gorge” attached is $849 for adults, $659 for young adults and seniors, and $439 for children and super seniors. Representatives for both resorts said these prices represent a 20 percent discount on the over-all combined value. Both resorts also stressed that com-bo season pass-holders still receive the added benefits of four tickets to Squaw Valley-Alpine Meadows and free skiing at Sun Valley and Grand Targhee, in cases where tickets are booked in conjunction with lodging. For more information on the combo pass, visit sugarbowl.com/ seasonpass.


54

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1004 E. Bidwell Street #100 • Folsom, CA 95630916.984.7500

"Where E V E R Y DAY is a Bacchanal"

Tues-Fri: 4 - 7pm

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WINE, BAR & BISTRO

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55

December 26th, 2015

Boxing Day Party December 26th

English New Year’s Eve PartyNew Year’s Eve toast at 4:00

Pikeys for will play 3:30 till 6:30

Live Music Both Nights

Book Your Christmas Party at The Pub!

• Prizes & Drink Specials •• Whole Dinner Menu Available •

• Specials Running All Day • • Live Music By One Eyed Reilly 2 - 5pm •

• bring the whole family •

Ice SkatIng In FolSom!Ice SkatIng In FolSom!

Nov. 6 - Jan. 18 Open Daily from 10am to10pm 7 days a week, including ALL holidays

Gift certificates available!

FOLSOMICERINK.COM

experIence HIStorIc FolSom!experIence HIStorIc FolSom!

Saturday, December 58AM to 4PM (rain or shine)

Presented by Folsom Historic District AssociationFor more information visit historicfolsom.org

[email protected]

Friday, December 46PM-9PM (rain or shine)Tree lights at 7:30pm

www.studio33.net

H I S T O R I CD I S T R I C T

F O L S O M

Photo credit The Folsom Telegraph

Thank you Sponsors: City of Folsom, Folsom Historic District Association, Studio 33 Productions, Folsom El Dorado & Sacramento Historical Railroad Association, Folsom Tourism Bureau, The Smile Generation, My Kids Dentist & Orthodontics, Cal ISO, Western Health Advantage, Kaiser Permanente, AT&T, Benefit and Risk Management(BRMS), Made in the Shade, Folsom Lake Bank,Precious Gems Jewelers, The Folsom Telegraph, Style Magazine, R.E.Y. Engineers, Heritage Community Credit Union, Print Project Managers (PPM), 107.9 The End, STAR 106.5, Sierra Vista Bank, Not Too Shabby, Sutter Street Steakhouse, Snooks Candies, Lake Natoma Inn, Essex Mortgage, Historic Folsom Station, Renewal by Andersen, Quick Quack Car Wash, Karen’s Bakery Café, Fat Rabbit, Samuel Horne’s Tavern, FolsomLiving.com, uLinknetwork.com, Lakeside Church, JaneenOilWorks.com, Money Mailer, Johnson Controls

BOOK AN ICE RINK

PARTY!


56

THE ORIGINAL LEBANESE EXPERIENCE IN FOLSOMBELLY 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-Thurs 4pm to 9pmFri & Sat 4pm to 10pm

Closed Sunday

MAKE YOUR LIFE TASTYMON. - THURS.15% OFF15% OFF15% OFF


57

Sutter Street Steakhouse

SundaysNo Corkage

MondaysSteak & Lobster Special

Open 7 Days a Week at 4:30

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

Join us for Calico Christmas December 5Music Merriment & Treats. More info at AmadorCity.net


58

Placerville Inn

Free WiFi • Free Hot Breakfast • Pool & Hot Tub • Pet FriendlyBanquet Facilities for 100 people • Meeting Room with Setup

Fitness Room • Laundry Room • Rooms With Fireplaces

Where relaxation and convenience are perfected to an art! Minutes from Historic Placerville, Apple Hill, Wineries and more!

Placerville Inn

Best Western Placerville Inn6850 Green Leaf Dr. • Placerville, CA 95667

530. 622.9100BestWestern.com/PlacervilleInn

Email: [email protected]


59

RESTAURANTS • LODGING • MUSEUMS • WINE TASTING • ANTIQUES • ART GALLERIES • LIVE THEATER • TAVERNS • SPECIALTY SHOPS

Happenings in Historic Folsom!

www.Historicfolsom.org

Holiday Gift Shopping

For Your

Cigar

Lover!

916 790.8983707 Sutter Street

Sutter Street Cigarsutter utter SStreet CigarsCome Visit Us At:

916-351-0220723 Sutter St.

www.preciousgemsjewelers.com

ALWAYS BUYING GOLD, PLATINUM, SILVER, COINS,

JEWELRY & TIMEPIECES

Precious GemsJewelers

New & Estate JewelryDiamonds &

Genuine GemsOn Site Jewelry & Watch RepairCustom Designs

Fleur De Lis

916-358-9464705 Gold Lake Drive

Suite 380, Folsom

FOR HOURS & MENU GO TO:

www.FdLFolsom.com

Bar Restaurant Banquet

Happy Hour Tuesday - Friday 4PM - 6PM

Great Choice for Local Great Choice for Local Handcrafted Candies Handcrafted Candies

www.snookscandies.com www.snookscandies.com

916-985-0620 916-985-0620 Sun-Th 11-8 • Fri & Sat 11-9 Sun-Th 11-8 • Fri & Sat 11-9

SNYDER’S HOUSEOF JADE

Visit Us For Our Storewide Sale

The largest selection of Jade jewelry in the area

Jewelry • Art ObjectsFurniture

709 Sutter St. • 916-985-3269

ALL Fashion Jewelry

50%OFFExpires December 30, 2015

CELEBRATING 30 YEARS

in Historic Folsom702 Sutter St. at Riley

916-351-1430

PIZZERIACLASSICO

uHand-Tossed PizzauGarlic Chips uPasta uSalads uSandwiches

604 Sutter Street, Ste. 190Folsom • 916-932-4100

PureLifeJuiceCompany.com

Organic Cold Pressed Juice,Smoothies, Acai Bowls,

Nut Milks & Coffee

Folsom Historic District

921 Sutter St. 916-985-2581

Your Community Voice Since 1856

www.folsomtelegraph.com

ICE RINKOpen Daily 10am - 10pm

Through January 18

ARTS and CRAFTS FAIR

December 5

HOLIDAY HOME TOUR

December 11 and 13

TREE LIGHTINGDecember 4

FARMER’S MARKET

Every Saturday


60


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