low res folsomentertainer march 2016.pdf

8/20/2019 LOW RES FolsomEntertainer March 2016.pdf

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SPRINGFASHION

AMADORWINE TASTING

March's music,

comedy andtheater shows

What's for dinner?Recipes and restaurants to try

MARCH 2016

FOLSOM LAKE


2/60| FOLSOM LAKE ENTERTAINER


3/60MARCH 2016



FOLSOM LAKE

MARCH. 2016 · VOLUME 7 · NUMBER 4

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

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

cation my be reproduced without written permission of the

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

abilities arising from the publication of copy provided by any

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

tising pertaining to their published advertisement in the Fol-

som Lake Entertainer. A publication of Gold Country Media.

EXECUTIVE PUBLISHER: Gary Milks

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

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

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

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

Writers: Penne Usher, Sandra Reeves,Aaron Darling, Matt Kramer, Rachel Zirinand Matthew Whitley

PUBLICATION DESIGN: Julie Miller, (530) 852-0256, juliem@goldcou ntrymedia.com

GENERAL INFO: (916) 985-2581

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

S E R V I C E S

42 Celtic celebrityLoreena McKinnett to

perform in Folsom.

52 Amador wineWines made with a less-

fuss approach.

I N S I D E

H I G H L I G H T S 06 ON THE COVER

Spring fashionGet a fresh look for the new season,

without emptying your wallet.

16

Happyhour

Potato eggrolls, nachos

and beer — perfect way

to spend the hour.

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312 Natoma Street • Suite 130 • Folsom, CA

916-817-2424

Doctor Recommended Massage

Parking Behind Building

Best of

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Presented by Folsom Award Program

photos by Menka Belgal


5/60MARCH 2016

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W hat used to be a popular mobile boutique is now a thriv-

ing couture store run by stay-at-home mothers with ex-

cellent taste in fashion. Owner Kirsten McCarver opened

AllyKat Couture eight years ago with her best friend

Jennifer Falca as a fun thing to do and it turned into someone much bigger.

“My best friend Jen, her daughter’s name is Ally and my daughter, they are

six weeks apart, is Kate, so she came up with AllKat,” Kirsten said.

Mobile boutiques are a business that is mobile. In this case, the boutique would load up their inventory and set up in someone’s home as a shop for a

few hours.

“It was just a really fun thing to do,” Kirsten said. “It kept growing in popularity, like we go to one party, and then it would

branch off to all these other parties. It got to the point where we had so many customers and we were doing it out of our

homes that we wanted a point of business to where we could just have people come in the shop.”

Te type of style AllyKat Couture carries is targeted towards other women their age, between 30 and 40 years old. Te

clothes are affordable because they didn’t want to be an expensive boutique since that market is already taken, Kirsten said.

in vogueBY RACHEL ZIRIN | PHOTOS BY MENKA BELGAL

■ SHOPPING

AlleyKat Couture brimming with trendy, affordable styles

WHERE:1261 HAWKS FLIGHT COURT., STE. D, ELDORADO HILLS.LATEST STYLES:

FACEBOOK.COM/ALLYKATCOUTURE.

AlleyKatCouture

CONTINUED NEXT PAGE

HOLD YOUR HORSES: Model Brittney St. Clair wears Millibon Cold Shoulder white top $28 and Celebrity Pink jeans $36 from AlleyKat Couture.


7/60MARCH 2016

PURCHASE TICKETS -

ONLINE: harriscenter.net

BY PHONE:

916-608-6888

IN PERSON: At the Harris Center Box Office

TICKET PRICES: $20 General

$12 Students with ID/Senio

April 15-23, 2016

Music and Lyrics

by Pete Townshend

PRESENTs

Based on the iconic 1969 rock concept album, The Who’s Tommy is an

exhilarating story of hope, healing, and the human spirit. The story of the

pinball-playing, deaf, dumb and blind boy who triumphs over his adversities

has inspired, amazed, and puzzled audiences for more than 40 years. This

five-time TONY Award-winning musical was translated to the stage into a high-

energy, one-of-a-kind theatrical event.

Like the FolsomLake Entertainer and

post your favorite song by“The Who” for your chance

to win tickets for 2!To announce by April 8, 2016

W I N T I C K E T S f o r 2 !



■ SHOPPING“We are trendy stylish clothes,

but in a year from now, if you

don’t like it or you want to do-

nate it, you spent $20 or $30 on a

top, so it’s not that big of a deal,”

she said.

Kirsten said that most of their

customers will come in and get

four tops and they’ll say some-

thing like, “Oh, this would have

been one thing at Nordstrom.”

Kirsten tries to find unique

things for her store. Her custom-

ers are always telling her that her

items are different and people al-

ways compliment their clothing

and asking where they got them.

A lot of their business has been

by referral.

Other than clothing, AllyKat

Couture carries budget-friend-

ly jewelry, but they have some

high-end lines too. Other items

include purses, accessories and

candles. Kirsten said, they joke

around that they have a little of

everything in their store.

“Our stuff starts at $10 and

goes up,” Kirsten said. “We also

added nicer lines. We have someleather lines that might be a $30

or $40 bracelet, but then we have

a $10 bracelet. We try to have

something if you want a nice gift

or you want a more expensive

piece.”

Another thing AllyKat Couture

does is they always have some

sort of charity product in their

store. Tey previously carried

Giving Peace, as well urkey onthe able during Tanksgiving.

“Right now, we have Chavez for

Charity which donates back to

all different causes,” said Jennifer

SITTING PRETTY: Dee Elle dress $58 andBedStu Newport Tan White cross bodybag $115 are available at AlleyKatCouture.


9/60MARCH 2016

Sundstrom, the store manager. Chavez for Charity makes many differ-

ent colors of bracelets and each comes with a different hang-tag and

charm that shows the causes mission. For example, a turquoise bracelet

with a turtle charm has 25 percent of its gross profit go to water.org.

AllyKat Couture tries to stay current, but ahead of everyone, so “once

a bunch of people catch onto it, we move onto something else, becausethere is no point in us carrying the same thing as other people in town.

We want to be different,” Kirsten said.

A couple times a year they go down to the Los Angeles Fashion Mar-

ket and shop from vendors to fill their inventory with the next season’s

items.

“Te hardest part is we’re buying stuff for spring when it is still winter,”

Kirsten said. “You just have to have it out and ready to go. As soon as

the weather turns nice, people don’t want to buy a sweater anymore.”

In the last seven years, word-of-mouth has spread the word about theirboutique, but now it is Facebook driven.

“We post something new every day on Facebook and a lot of times it

will sell out before the end of the day,” Kirsten said. “Some people can’t

get here because our hours are limited, so people will buy it over the

phone, or send us messages. People are very into buying stuff online.”

AllyKat is only on Facebook and Instagram. Tey post a lot of fun pic-

tures, cute ideas for accessorizing and putting outfits together, Kirsten

said.

“We take orders online, and it is people not just

from this town,” Jennifer said.

Kirsten’s favorite thing about her store is that a

lot of her friends come in, and friends have told

friends. She loves meeting new people.

Some of the trends for this coming season is

the “cold shoulder” or “peek-a-boo shoulder”

tops and the “waffle-print.” Jennifer said the

colors that are popular right now are bright and

springy colors.

Kirsten said that most of their stuff won’t go out

of style and people can wear it year after year.

One thing that they want customers to know

about the boutique is that they do privateappointments, so if customers have work or

just can’t make it in during their hours they can

schedule a time to come in to shop.

A misconception is that they have customers

who come in a couple times a week and are

always asking what they have that is new.

“We put new items out daily, so there is always

something new,” Kirsten said. “We encourage

people to follow us on Facebook because you

can see it without coming in. It is just a click

away to see what’s new.”

Jennifer said at AllyKat Couture they have pri-

vate shopping, private parties, and girl’s nights.

“We are kind of at everyone’s beck and call,” she

said. “It’s easy for us because we just go around

our kids’ schedules, and we live close. If some-

one wants to come and they can’t make it the

hours we are open, between the two of us, we

are super flexible about opening the shop.”★

BEST FRIENDS: Jen Sundstrom, Manager,left, and Kirsten McCarver, owner, run a trendyand affordable clothing store catering to teens and up.

“ We put new items outdaily, so there is alwayssomething new. Weencourage people to followus on Facebook because

you can see it withoutcoming in. It is just a clickaway to see what’s new.”


10/600 | FOLSOM LAKE ENTERTAINER

■SHOPPING

Whether you are cleaning out your closet or looking for cloth-ing on a budget, Freestyle Clothing Exchange might be rightup your alley. Owners Elizabeth and Vanessa Kelly opened up

the Folsom location of Freestyle Clothing Exchange four yearsago to add to their growing business.

The concept of the store is simple: If you are shopping on abudget, there are many possibilities in nding outts that are

perfect for you for an affordable price. If you have a few itemsin good condition and you want to replace them with some-

BY RACHEL ZIRIN | PHOTOS BY MENKA BELGAL

Affordabletrends from

friendsFREESTYLE CLOTHING EXCHANGE OFFERSFASHIONABLE NEW AND GENTLY USED CLOTHING

A WALK IN THE GOODS: Model Anisha Belgal

wears a Bear Danceknotted cardigan $22,

Bohemian patternedpants $11 and green

v-cut shirt $8 fromFreestyle Clothing

Exchange.


11/60MARCH 2016

thing else, you have the option to tradeyour clothes in and get store credit toward

anything. Lastly, if you are just cleaningout your closet to make more room andyou aren’t looking to buy anything new,you can sell them to the store and walk

away with a little (or a lot of) cash.

“The idea is to trade in your gently useditems, and hopefully bring home more

than you came in with,” said Carrie Merrill,the store’s area manager. One thing Carriewanted to make clear is that they are not athrift store. They are an affordable, gentlyused clothing store who serves trendy

items to all demographics in the Folsomarea.

Freestyle Clothing Exchange is always

looking to buy clothes from their custom-ers, but only for the current or upcomingseason.

“We buy seasonally,” Carrie said. “Rightnow we are buying for spring. We look forcurrent, trendy, contemporary styles withinthe last one to two years. Currently, we are

looking for pretty much all denim. Overallsare pretty popular right now, and some

suspenders. Tanks, light shorts, more like the spring Bermuda shorts. Not quite a bunch of

denim shorts, that’s more for summer.”

Some of the top brands they look for are Free People, True Religion, 7 For All Mankind, Joe’s jeans, Miss Me jeans, Nordstrom brands and many others, she said.

“We do take high-end designer as well like Louis Vuitton, Kate Spade, Coach, Michael Korsand Marc Jacobs,” Carrie said.

The store does not do xed pricing, they price items they buy from their customers based on

a few standards.

“We pay 35 percent in cash, or 50 percent in store credit,” she said. The price we sell theitem in the store for “varies between brand, style and condition.” The items must be eitherexcellent or “gently used, clean, hair-free and not too worn.”

Freestyle Clothing Exchange sells items as low as $5 for a tank top, up to $65 for a pair ofbrand new jeans with the tag on them. There is a lot of variety with styles and colors. You cannd a hot-pink tank, or a black one. You can buy a contemporary-style tunic or a fun shirt to

wear out on the weekend.

The store carries new items as well.

“We sell sunglasses which are $10 new,” Carrie said. “We have all of our jewelry which is

new, and anything with a pink tag.”

Something that Carrie wants customers to know is that they are carrying kids clothing nowwhich range from size six to 18. Currently, this store carries kids’, tweens’, women’s and

men’s clothing and accessories.

“Our biggest thing is that we are trying to reach out to all different markets in the Folsom

area,” she said.★

INVESTED: Anisha is wearing Haute Monde fringe suede vest $22, black v-cut tank $8 and Gaplegging jeans $15 from Freestyle Clothing Exchange.

WHERE: 850 E Bidwell St., Folsom

CONTACT: (916) 985-3733

FreestyleClothingExchange


12/60


13/60MARCH 2016

4110 Mother Lode Drive

Shingle Springs, CA 95682

530.677.4891 • 530.622.FEED

www.leesfeed.net

and

Miss Me

Rock Revival

Blu Pepper

Angie

Silver DenimAnd so much more!

916 -988 -1000

• Fine Wine • Spirits • Craft Beers

• Cigars• Kegs • Special Orders

• Make Your Own 6 Pack!

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

20% OFFORDERS $25 OR MORE

Excludes Lotto & Cigarettes. Expires 4/13/16.

15% OFFCRAFT BEERS & WINE

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3 500 differentwines &

3 600 beersto choose from

3 Fine line ofbourbons & whiskeys www.facebook.com/folsomwinespirits


14/604 | FOLSOM LAKE ENTERTAINERPhoto by Jeremy Daniel

“We get a variety of different

merchandise weekly or some-

times daily,” Mary said. “For

example, wedding gift items,

dishware, floral, birthday, hol-

iday, and many one-of-a-kind

pieces of furniture. We also offer

interior design help for any size

of home.”

A big part of Bella’s “flair” is afocus on customer service. Cus-

tomers are greeted with a hello

and a smile, Mary said.

“We have become close to a

lot of our customers. As our

business has expanded, so have

our sales, and we’re very grateful

for our customers’ continued

support,” she said. ★

STORE OWNER: Mary Veenhuis, owner of Bella

Home Decor.

HOSTESS WITH THE MOSTESS:For those who have everything, you’ll ndmany unique hostess gifts at Bella.


15/60MARCH 2016

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

49 Natoma Street • Folsom, California 95630916•292•9090 • www.lecharenton.com

Romance With A Soupçon Of Whimsy

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

Our tables are set with three different salts:Sea salt, Pink Himalayan Salt, and Black Salt f rom Hawaii.

Our butter is blended with edible flowersfor a beautiful and delicious presentation.

True Guéridon Service Table-Side Cooking

We choose our food carefully and consciously,with flavor, freshness and sustainability in mind.

RISTORANTE

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

Tuesday thru Sunday • Lunch & Dinner

Private Dining • Full Bar

Patio Dining • To Go & Party Platters


16/60

■ HAPPY HOUR

6 | FOLSOM LAKE ENTERTAINER

Purple Place: 51 years of good food and great drinksBY AARON DARLING | PHOTOS BY PENNE USHER

Nacho mamma’s

happy hourThere’s a fun family restaurant in El Dorado Hills that looks an awful lot like an old biker bar,because that’s exactly what it used to be.

In the ‘70s, ‘80s and into the ‘90s the front of The Purple Place was lined with Harleys every night.They were a rougher crowd, but they loved that bar and they and The Purple Place did a lot ofcharity events together.

Over time the bikes out front became fewer and fewer and today the restaurantis lled to capacity most nights with groups of families coming to enjoy the great

food and friendly staff. Lauren Churchill, the general manager at The Purple

Place, said that about 90 percent of their restaurant guests are weekly regulars.

The bar is separated by a long hallway and still retains that biker feel. Hap-py Hour is from 3 to 6 p.m. Monday through Friday with $1 off drinks and

bottom-priced appetizers. In the corner is a well worn shufeboard table, a pool table and at the

counter their prawn cocktail and house made pot stickers are particularly good.

The Purple Place is known for their parties. They have hosted 100- plus guest graduation parties,

birthdays, retirements and even a kickin’ divorce party. Every Saturday night in March they will behosting live music beginning at 9 p.m.

If you want a fun night out with the family on the restaurant side, or an escape to the well-estab-

lished bar on the other, remember The Purple Place.

THE PURPLE PLACE

BAR & GRILL363 GREEN VALLEY ROAD,EL DORADO HILLS(916) 933-2313THEPURP.COM

MACHO NACHO: Enjoy some comfort food at The Purple Place such as these nachos. Below, top it off with a lemon drop.


17/60MARCH 2016

MONDAY

ALL DAY HAPPY HOUR

50% OFF Medium PIZZA or Larger

(Dine in or Take out)

WINE WEDNESDAY

50% OFF ALL PREMIUM BOTTLES

SUNDAY

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Open 7 Days a Week Broadstone Marketplace

Across from Bel-Air on East Bidwell

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THE ORIGINAL LEBANESE EXPERIENCE IN FOLSOM

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


18/60


19/60MARCH 2016

■ WIN

“T he grape’s origin is the most important thing.

Grapes express themselves in the conditions

in which they are grown,” said Joe Norman,

winemaker at Lava Cap.

It has been said that nothing can compensate for good source

material and the growers and winemaker at Lava Cap live by

that. Tey believe that a great wine only comes from the best

grapes and the best grapes come from providing exactly the right

conditions for each variety.

Charlie Jones now owns and operates the winery his father started. Tey are located in El Dorado County not far from the Apple Hill area.

His father was a geologist and recognized the value in the volcanic soil.

Ancient lava flows of the area have been weather beaten for millennia

creating the soil conditions Lava Cap enjoys.

“A lot of people who come and taste our wines say there’s a real min-

erality to it; that we get from the soil,” he said.

Tere is a natural air movement up and down the foothills of the

Sierra Nevadas each day that allow the grapes to flourish. As the sun

warms the air, it rises up the slope through the vines. Each evening

as the sun sets, the air cools and drains off down the slope, coolingthe vines and creating the perfect conditions for the grapes; very

similar to the effect ocean breezes have on coastal climates.

While many in agriculture are concerned about the sheer quantity

of rain brought by El Niño this year, Charlie and Joe are encouraged. Te rain has

been steady, but gentle, allowing the precipitation to soak into and, after several

years of drought, replenish the soil.

“Te start of harvest is really exciting time. You’ve put in a lot of work, thin-

ning fruit, pulling leaves to get more sun exposure on the fruit. … It’s a time of

anticipation. … It’s a year’s worth of effort,” Charlie said.

He said that after all that effort, it’s really exciting to see all the work cometogether.

Just outside the tasting room, overlooking the beautiful and expansive scenery, is a large,

elevated deck with stairs running down to a vineyard patio. February brings with it an Aus-

trian winter event and a Valentine’s Day wine tasting paired with chocolate and fudge. Te fudge is

made custom at the Fudge Factory and “actually has some of the Lava Cap wine in it.”

At the end of April Lava Cap will be a part of the Winery Association Passport weekend and a

music series will start in July.

Te Jones family prides themselves on the fruit they grow and the wine that comes from it.★

BY AARON DARLING | PHOTOS ARE COURTESY

TASTING THE GIFTS

OF ANCIENT GEOLOGY

WHERE: 2221 FRUITRIDGE ROAD,PLACERVILLECONTACT: (530) 621-0175WWW.LAVACAP.COM

Lava Cap



■ DINING

Jeff Back and his wife, Gail, opened the “California cuisine” style

restaurant Back Wine Bar eight years ago and have never looked

back. With their constant changing menu, guests get to choose

from an assortment of dishes made with the freshest of ingredients.

Te menu is made up of “anything fresh, seasonal and local,” Jeff said. “We

use a lot of local farms and use kind of a fusion as well.” At Back Wine Bar,

they incorporate different techniques and styles all over the board in all of

their dishes.

Although the menu changes with the season every three months, some

customer favorites stay on year round. Te Hawaiian Ahi Poke is just one

that has been on the menu since day one.

Some other customer favorites include the sautéed artichoke hearts, the

fresh ground lamb burger, the braised short ribs, and the seared scallops.

“I love the artichoke hearts. Add prawns on that thing and that’s a nice,

small entrée,” Jeff said. “I love the scallops. Tat is my favorite entrée right

now.”

Te wine bar has 100 different labels and serves 30 to 35 wines by the

glass. Almost every week there is something new, Jeff said.


CALIFORNIA CUISINE MADE WITHFRESH AND LOCAL INGREDIENTS

WHERE:25075 BLUE RAVINE RD., FOLSOMCONTACT: (916) 986-9100WWW.BACKWINEBAR.COM

Back Wine Barand Bistro

RACKING IT UP: More than just a wine bar, Back Wine Bar serves liquor and food.

Te current house wine is a Rosso red blendfrom Ca’ Moni Winery.

“People usually think house as crappy or

whatever we’re trying to get rid of, but it’s

completely the opposite,” Jeff said. “We are

a wine bar, so we want to sell really good

house.”

Te restaurant’s happy hour includes the

house wine and beer on draft for $5, spe-

cialty cocktails for $7 and a few appetizers

Wine bar with bistro


21/60MARCH 2016

One misconception customers make is they don’t

realize that it is a full-service restaurant.

“It’s called Back Wine Bar and they think ‘Oh,

they just serve wine and cheese,’ but we’re more of a

restaurant than a wine bar now since we have expand-

ed,” Jeff said. “We have a full cocktail list, liquor and

everything that a restaurant does.”

Te restaurant also provides private events, special

menus, pre-fixed dinners, and multi-course dinners.

“For a wine bar it’s sometimes intimidating because

people come in thinking we’re going to be snobby

about our wines, but we’re not,” he said.

Jeff thinks of his restaurant as non-pretentious, and

he wants his customers to feel comfortable, welcome

when they come in.

“I love coming in here and seeing what my wife and

I created,” he said. “We have tons of regulars and

friends that come in.”

Jeff said the thing he likes most about his restaurantis the ambiance and being a part of the community.★

for $5. Teir happy hour is from 5 to 6 p.m. uesday through

Tursday, from 3 to 6 p.m. Friday and Saturday, and 9 to 10

p.m. Friday and Saturday.

Back Wine Bar always has specials going on.

“Te most popular thing that we do is our uesday night pre-

fixed dinners,” he said. “It is $25 for three courses and they are

centered around a particular ingredient or theme.”

Each week an ingredient or theme is picked, and the menu

designed around that.

Tis special has been so popular since we started it, Jeff said.

PERFECT PAIR: Seared Scallopspaired with a Chardonnay byMaldonado.

OWNERS: Jeff and Gail Back own the Back Wine Bar and Bistro.

STEP OUT OF THE BOX: There is a variety of wine at Back Wine Bar.



■ DINING

WHERE: 6693 FOLSOM-AUBURN

ROAD., FOLSOMCONTACT: (916)990-0840WWW.SUSHIUNLIMITED.NET

SushiUnlimited

meals together,” John said. “It’s

$23.95, but that price will probably

change because this is an introduc-

tion price at this point.” In a couple

of weeks there will be more items

added to the menu, he said.

Some of the customer favoriterolls include the King Kong roll,

Dynamite, Domo Arigato. John

said the most popular rolls have a

50 percent discount since they are

more inexpensive.

“We do have regular rolls, but they

are made with the more expensive

fish on it,” he said. “We have some

spicy Korean dishes we serve too,

‘THIS IS MYPASSION ...

THIS IS MYHEART’

All-you-can-eat,made-to-order with

fresh ingredientsat Sushi Unlimited

Eleven years ago, owner John Kim created a relaxing environment where

customers can enjoy sushi made with fresh ingredients. Every day John

works at one of his three restaurant locations: Folsom, Roseville and

Davis, and does what he loves to do.

“Tis is my passion. Even though I majored in biochemistry, this is my heart,” Johnsaid.

At Sushi Unlimited, there is much more to order than just sushi. Te restaurant

also serves Korean, Chinese, and other Japanese dishes. John said they are a Japa-

nese restaurant that uses fresh ingredients to create different types of fusion-style

cuisine, but they mixed all three styles of dishes together to make them tastier.

When you walk in the front door, you are immediately greeted by the sushi chefs

behind the counter. Te atmosphere is relaxed and easy-going. Te music playing

in the background is calming, but also familiar. Te aroma of customer’s dishes

being cooked is mouth-watering.

In this non-formal environment, there is also room to have fun. Sushi Unlimited

offers karaoke and a bar. Customers can make a reservation for any event, but the

most common are for birthdays. For up to four hours you and your friends can

enjoy sushi, drinks and karaoke.

John’s favorite roll to make is the Raiders Roll, and his favorite appetizer is the

Pepper Fin. Not only does Sushi Unlimited sell rolls, they also have a new special

menu.

“Te all-you-can-eat is one of our special menu programs that if someone wants

to experience all different types at a low cost, we put rolls and nigiri with kitchen


ON A ROLL: Raider Roll is deep-fried shrimp, spicy tuna torched with spicy garlic sauce, topped with greenonion and masago. At left: Pepper Fin, thin slices of albacore with ponzu sauce, jalapeños and sesame seeds.


23/60MARCH 2016

aside of chicken teriya-

ki, sesame chicken and

all the bento.”

One thing that John

wants customers know

is that they are very

flexible with their

menu.

“We could cater to

whatever you want,

and if you want to

come in and add some

things, that’s OK too,”

he said. “We are not a

really strict restaurant.

We have a pretty loose

environment and we

are friendly. If you care

to deep fry or whatev-er you want to do, it’s

your roll and we can do

that.” ★

OWNER: John Kim is the owner of Sushi Unlimited.



■ DINING

For more than two decades Steve and Julie Ryan have been serving up lobsters,

calamari and crab to hungry customers.

Te Ryans own and operate Rudy’s Hideaway in Rancho Cordova and are well

known for their lobster among other items.

“We sell more lobster tails than anything,” Steve Ryan said. “It’s our Tursday special and we

can serve from 75 to 100 in a day.”

For $19.95 you get the lobster tail, sourdough bread and a side dish. If you hit the joint on a

Wednesday you can score their well-known cioppino for the same price.

Steven took over the restaurant 24 years ago and since then he’s made a lot of changes, from

updating the kitchen, twice, to adding lighting, tables and chairs.

Rudy’s also does catering, banquets and is available for private events.

In 2014 he added a gourmet food truck to the list of ever-growing dining opportunities.

Te truck named, Rudy’s on the Roll, is doing very well, Steve said.

BY PENNE USHER | PHOTOS BY MENKA BELGAL Rudy’sHideaway

Rock lobstermeals at Rudy’sWHERE: 12303 FOLSOM BLVD,RANCHO CORDOVACONTACT: (916) 351-0606HOURS: 11 A.M. - 9:30 P.M. MONDAY-THURSDAY

11 A.M. - 10 P.M.FRIDAY-SATURDAY4 - 9 P.M. SUNDAYHAPPY HOUR: 3-6 P.M. MONDAY -FRIDAY, 11 A.M.-4 P.M. SATURDAY$3.50 16-OUNCE DOMESTICDRAFTS$5.50 23-OUNCE DOMESTICDRAFTS$7 FILET MIGNON NACHOS2 FOR $6 FILET TACOS2 FOR $6 FISH TACOS

CLAW TO THE TOP: Lobster Tail with Filet Mignon and baked potato.


25/60MARCH 2016

ALL YOU CAN EAT - MADE TO ORDER

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www.sushiunlimited.net

“We are involved with the Sac

MoFo and were at Lake ahoe for

a celebrity golf tournament,” Steve

said. “We were right on the 17th

hole with the truck right there.”

If you catch up with the food truck

at one of Sac MoFo’s events you

can try out the signature tradi-

tional lobster roll, calamari, Cajun

fish tacos, fish and chips and clam

chowder, and lobster bisque.

Chef Kristina Golden has been

running the kitchen at Rudy’s for

17 years and Steve attributes some

of the restaurants success to her.

“She is just terrific,” he said. “Whe

I hear ‘the foods always the same,’

that’s what I like. It shows we are

consistently good.”

Te restaurant has been around for

44 years in the same location and

there are a lot of repeat customers.

“ We sell more lobstertails than anything. It’sour Thursday special and we can serve from 75 to

100 in a day.”

RESTAURANT OWNER: Steve Ryan, together with his wife, Julie have owned Ruby’s Hideway for the past 25 years.

CONTINUED NEXT PAGE



PUT THE CHERRY ON TOP: Enjoy a refreshing Mai Taiat the Rudy’s bar.

A LEG UP: Alaskan King CrabLegs with Filet Mignon and

baked potator.

“We have a lot of loyal customers, some

are families that grew up in the area, others

stop in for dinner once a month,” Steve said.

“Lunch time is pretty busy and there is a

regular lunch crowd.”

Kerry Sites doesn’t consider herself a regular,

but she does stop in on occasion when shemakes a trip to Lake ahoe.

“We have been coming here for a long time,”

she said. “It’s the perfect stop for lunch

between the Bay Area and ahoe.”

Her favorite lunchtime go-to is the lunch

special, a half sandwich and homemade soup.

“Te soups are always really good,” Sites said.

Steve’s favorite item on the menu isn’t the

lobster.

“Te Alaskan king crab on the dinner menu

is great,” he said. “I’ve had so much lobster. I

don’t get tired of the king crab.” ★


27/60MARCH 2016

BY SANDRA REEVES

Chef Peter Brinckerhoff, a Lake ahoe local for

over 20 years, currently leads the culinary teams

for all four ahoe restaurants owned by om

urner — Riva Grill, Bar of America, Caliente

Southwest South, and Gar Woods Grill and Pier. Favorites

served at Gar Woods, Peter says, are “whatever we do with

the halibut every summer when it comes back into season.

Poke (fish salad) at the bar or on the deck with some coconut shrimp is

always great. Our ribs are a labor of love with all that goes into making

them fall-off-the-bone tender. Te lamb chops are great also. Gar Woods

has a lot for all different types of diners, something for everyone. ”

Chef Peter started cooking at the age of 13 and has been in the restau-

rant business ever since. He trained under several culinary Olym-

pic-winning chefs and assisted in training programs for apprentices

and cutting-edge culinary talent. He’s competed in several American

Culinary Federation competitions, sanctioned mystery box competitions,

privately held Iron Chef competitions, and corporate Garde Manger

contests. He has extensive experience with wine, beer and food pairings.

“I have worked at all the top restaurants I could, depending on where

I lived at the time,” Peter said. “As I was coming up as a young chef, I

would try to find the best chef in the area to train under.”

Chef Peter first came to Lake ahoe as a transfer with the Hyatt and

ran the hotel’s banquet department kitchen. Later, he became chef at

the Hyatt ’s Lone Eagle Grille. Ten, after a stint for Riva, Gar Woods’

sister restaurant, he was promoted to head chef of the urner company

restaurants.

“I like to try everything,” Peter said. “I enjoy cooking all types of food,

finding new and obscure ingredients, and playing with new flavors and

dishes. o me it’s more about understanding all the things you can make

from different styles of cooking.

“My philosophy is mis en place, putting in place. Be ready for business;

put the best on the plate that you can and always try to get better at your

craft. Most satisfying is hearing that you’ve made a meal that someone

feels is the best they’ve ever had. Most challenging is doing over 1,000

meals in one dining period without any mistakes.”

Peter shares his passion for food and hospitality with all his chefs and

service staff.

“I enjoy assisting them on their journey of becoming the next generation

of great chefs,” he said. ★

PAN-SEARED DIVER SEA SCALLOPS

Ingredients8 ounces U10 diver scallops

1 ounce 80/20 oil

1 ounce butter

4 ounces Dungeness crab risotto2 ounces green beans1 ounce baby carrots2 ounce butter sauce

1/4 ounce blood orange coulis1/4 ounce basil oil

Pull scallops out of the fridge and season both sides

with salt and pepper.

In a hot sauté pan use the oil and butter to sear thescallops on both sides until they are medium.

Place the risotto down the center of the plate.

Sauce the plate with the butter sauce, then top the

sauce with the blood orange coulis and basil oil.

Cook the beans and carrots in boiling water till soft,then plate on top of the risotto.

Place the scallops on top of the vegetables.

— Chef Peter Brinckerhoff: Gar Woods

CHEF PETER OVERSEES CULINARY TEAMSOF FOUR LAKE TAHOE EATERIES

WHERE: GAR WOODS5000 NORTH LAKE BLVD.,

CARNELIAN BAYCONTACT: (530) 546-3366/WWW.GARWOODS.COM

Gar Woods

■ DINILeading withexperience and passion



■WINE

El Dorado Passport 2016 is a

weekend event in the Sierra

Foothills to enjoy food, music

and locally-produced wine. Tis

adventurous event can be experienced over the

course of two weekends, or just one. Passport

2016 is not just wine tasting, it is the chancefor education and a culinary experience.

For the last 25 years, the El Dorado Wine As-

sociation has planned an experience for guests

to go to 20-plus El Dorado County wineries

to taste wine and some food pairings, go

behind the scenes, and interact with everyone

involved in the wine-making process.

Passport 2016 has tickets available for April 9

and 10, and April 16 and 17. Tere are many

different options for purchase to fit the rightperson. Tere is a weekend passport, as well as

a Sunday-only passport.

“Te most popular option is the weekend

passport. Customers will have access to special

events at the participating wineries, food and

music,” said Stephanie Simunovich, co-chair

of the event. “We also offer a Sunday ticket

for a lower rate.”

When purchasing tickets, there will be an op-

tion to choose a winery location to pick up the

tickets. Tis winery will be the starting point

for the weekend and visiting other wineries is

up to the guest.

“We usually see over the two weekends about

3,000 to 4,000 people,” Stephanie said. It

“gives customers the opportunity to inter-

act with all the wine makers, wineries and

owners.”

Some of the wineries participating include

Bumgarner Winery, Busby Cellars, C.G. di

Passport WEEKEND PASS ALLOWS YOU TO EXPERIENCE

EL DORADO WINE COUNTRY EXCLUSIVELY BY RACHEL ZIRIN | PHOTOS ARE COURTESY


29/60MARCH 2016

Arie Vineyard and Winery, Chateau Davell, Skinner Vineyards and Winery,

and many more.

“It is such a fun way to experience this wine region. People usually don’t get to

connect with the people behind the scenes and this is an event that they get to

interact with them,” Stephanie said.

At this event, guests will get the whole experience of how to experience the

wine while complimenting some small-plate dishes or snacks.

“My favorite part of the event is experiencing the food and wine pairings and what each winery comes up with,” Kathleen Leavitt, co-chair of Passport 2016.

Stephanie said her favorite part of this event is the opportunity to see the inside

the wineries. She feels that is the most special thing to offer. Guests will get to

see inside the wineries’ cellar, go in private tasting areas, and experience some

food and live music, she said.

“El Dorado County is large and this event gives guests the opportunity to expe-

rience all the little corners of the county over the weekend,” Stephanie said.

Guests should take the time to check out the events website to see what will be

included in the passport.

“Guests should expect that they are going to get a chance to taste a wide variety

of wine, with fantastic food,” Stephanie said.

Te El Dorado Wine Association is a nonprofit organization and “a portion of

the proceeds are donated back to a charity,” Stephanie said. “Te 2016 benefi-

ciary charity that was chosen is the El Dorado Food Bank.” ★

Passport2016

WHEN: APRIL 9-10, AND

APRIL 16-17TICKETS:

WEEKEND PASSPORT IS $65 ANDINCLUDES BOTH WEEKENDSSUNDAY ONLY PASSPORT IS $45AND INCLUDES APRIL 10 ANDAPRIL 17 ONLYDESIGNATED DRIVER PASS IS$20 FOR BOTH WEEKENDS OR ASUNDAY ONLY PASS IS $10.WINEMAKER DINNERS PASS IS$95 FOR APRIL 8 AND APRIL 15WEBSITE:

PASSPORTELDORADO.COM.

CHEERS: Many wineries will open their doors for a special tasting and food pairing at Passport 2016 in El Dorado County.



Her life in

prison

T o meet teacher and author oni Ukkerd Carter

is almost a meditation on contradictions. She’s

warm, friendly, charming and brims with moth-

erly love for those around her and yet, somehow,

this sweet woman taught education to some of the most

dangerous men in California.

Te New Jersey born author laughs that it was her time

teaching in the Detroit Public School system that reallyprepared her for teaching at Folsom State Prison, she jokes,

“after that, prison was a breeze.” After 20 years teaching at

Folsom Prison, people would ask her about the job, how she

taught, was she scared — finally, Carter sat down and wrote

her experiences down, the laughs, the scares, the relation-

ships she cultivated over the years into her book, “My Life in

Prison.” It is, according to Carter, “a collection of true and

memorable experiences that highlight my spiritual journey

through the belly of this beast.”

In addition to her years teaching at Folsom Prison, Carter is

also a contributing author for “Chicken Soup for the Pris-

oner’s Soul,” “Serving ime, Serving Others and Serving

Productive ime.” Carter is also a certified anger manage-

ment facilitator.

Te Entertainer caught up with oni Ukkerd Carter near her

home in Roseville to find out a bit more about the woman

behind the words.

FOLSOM PRISON VIEWS: Toni Ukkerd Carter has written a book about her experiences being a teacher at Folsom Prison.

Roseville author’s bookchronicles her 20 years

teaching at Folsom Prison

BY TONI UKKERD CATER (BALBOA PRESS)

AVAILABLE AT: AMAZON.COMCONTACT: [email protected] 983, ROSEVILLE, CA 95678

“My Lifein Prison”

■BOOKS


31/60MARCH 2016

WHAT DREW YOU TO TEACHING

AND HOW DID YOU END UP AT

FOLSOM PRISON?

At 30, after I grew tired of selling

real estate and being an ofce

manager, I looked back over myshort life, and it was easy to seethat I was always teaching some-

body something: The younger

kids — hopscotch, how to tie theirshoes, how to ride two-wheelers.And the older individuals: Howto use a “standalone” computer.

Teaching felt like a true calling.

So, I went back to school tobecome a teacher. Shortly after

moving to the Sacramento Area,a relative who worked as a correc-tional ofcer said I ought to look

into applying at the prison. I was

new to the area and was not nd-ing positions in the public school

system, so I applied and was hiredat Folsom In 1989.

FOLSOM PRISON CAN BE A VERY

DANGEROUS PLACE. WERE YOU

EVER FEARFUL FOR YOUR SAFE-

TY BEING AROUND CRIMINALS?

The more dangerous publicschools became, the safer I felt inprison education. If I truly feared

for my life in prison, I would havepursued a career somewhere else.For the most part, my studentswere fun to work with. I focusedon keeping learning fun and

enjoyable.

IN YOUR BOOK YOU WRITE THAT

YOU HAD TO LEAVE THE DRAMA

at the gate before going

HOME. HOW WAS THE LIFE

INSIDE THE PRISON AFFECTING

YOUR OWN PERSONAL LIFE,RELATIONSHIPS?

The turnover of supervisors and

administrators was non-stop asmost wanted to climb the ladder.Everyone had a different agenda.Some of those agendas did not fa-

vor education and that’s where thereal stress could overwhelm you. Ihad to get a handle on it and learn

to keep it in perspective. In my

rst year at the prison, I resolved to

leave prison politics at the prison.

SOME WOULD SAY, “WHY BOTH-

ER?” WHAT IS THE BENEFIT TO

TEACHING INMATES IN A PRIS-

ON? DOES IT ACTUALLY AFFECT

CHANGE IN THEIR LIVES?

I knew I did not have the power tochange anyone — that notion setsyou up for failure and disappoint-

ment. A person has to want tochange, so I highlighted the bene-ts of education and taking care of

mind, body and spirit. For most ofmy students, the concept of med-

itating/visualizing and seeing thepositive outcome

in their own minds for their own

lives was a foreign concept. I want-ed my students to learn to love andcare about themselves so we could

better deal with the business ofacademics. Most (of them) wantedto rise to my expectations.

WHAT KIND OF CHALLENGES

DID YOU FACE AS A TEACHER

INSIDE A PRISON? OFTEN

AN INCIDENT CAN SEND THE

PRISON INTO A LOCKDOWN.

WHAT WOULD HAPPEN TO YOURCLASS?

Lockdowns were always a chal-

lenge for teachers. In the early ‘90s,

administrators wanted teachers togo to the kitchen to prepare sacklunches or to the mailroom to helpopen and handle inmate mail, or

to the le room to

help le paperwork. That shifted a

couple of years later and teachersgot to take care of their own prepwork, prepare learning packets to

deliver to students in their cells andattempt to provide “cell study” sowe stood in front of the cell doorsto deliver instruction and assist

with questions.

AFTER 20 YEARS TEACHING IN-

SIDE A PRISON, HAS THERE BEEN

a consistent theme or real-

IZATION YOU TOOK FROM THEEXPERIENCE?

I realized right away that: One,

preparing for parole ought to hap-pen from day one of incarceration.Two, helping people to nd value

in their own life by understandingwho they are helps a person leave

the victim mentality behind —whether they eventually get toparole or not. Treating a person as

an animal will provoke and evoke

animal behavior.

HAVE YOU SEEN OR VISITED ANY

OF YOUR FORMER STUDENTS

AFTER THEY WERE PAROLED AND

DID THE TEACHING CHANGE THE

DIRECTION OF THEIR LIVES?

Before I retired, if any of mystudents came back to prison, theytried to avoid me and the lecture

they knew they had coming. Ihave run into former inmatesand the reception has alwaysbeen cordial and respectful.

One individual saw me at agas station and ran over togive me a big hug withouthesitating. They tell me they

always appreciated the wayI treated them and made adifference in their thinking.Frankly, who worked withme as teacher aide, will be

graduating from a universityin a few months, and I willbe attending his graduation— read the last story in my

book. My practice was to treat mystudents as human beings, withrespect, and fairly regardless oftheir crime. I expected the same

in return regardless of where theysaw me.★



A xxxx

xxxn.”

xSoulCollage is a creative

collage process. You make

your own deck of cxxy.★

NOOKS AND CRANNIES: Flagstone provides a patio area for this yard designed by FiveSTAR landscaping.

If you’re like most of us in the Sacramento region, your property was landscaped using lots of thirsty grass and

plants. And if your home is more than 10 years old, chances are your outdoor design is dated, and your concrete is

faded or cracked, as well.

ake a look with a critical eye and you’ll see that your yard needs a fresh look. And Folsom-based FiveSAR Land-

scape is the company that you should call.

Owner Mark Chester grew up in the area, and has been in business for 35 years, bringing decades of experience and trust to

every project. According to general manager, im Bell, FiveSAR has served more than 20,000 clients, from small jobs to

fantasy backyard designs that include kitchens, custom fireplaces and even spectacular shade structures.

Every job is unique, and Bell loves the flexibility that comes with a full staff of estimators and landscape architects, and the

fact that between client and designer, FiveSAR will create a full set of plans that belong to the client when the process is

finished. Every design is customized for the individual property and no plan is ever duplicated. Clients are free to take final

plans to whichever landscape company they wish. But why would they go elsewhere? With FiveSAR’s reputation as the

area’s premier full-service design and build company, competitive bids, a rebate on the design fee if you choose FiveSAR,

it’s easy to see why it’s a rarity that a client takes their set of plans elsewhere.

BY EILEEN WISON | PHOTOS ARE COURTESY

■HO ME

IS IT TIME TO SPRUCE UP THE BACKYARD?FOLSOM-BASED LANDSCAPE COMPANY OFFERS WATER-CONSCIOUS DESIGNS FIT HOMEOWNERS’ NEEDS


33/60MARCH 2016

Te one-stop shop approach makes the process a breeze.

Experts in each field complete each phase of the job, and

Bell said that their architects are primarily graduates of UC

Davis’s landscape architecture program.

“Our staff brings a high level of expertise and clients have

high expectations of us,” Bell said. “And we have long-term

employees — they’ve been with us forever.”

Te beauty of an excellent staff is that they can take a project

from inception to beautiful creation in minimal time.

“We have the ability to take on several projects and get

to them right away,” Bell said. “Every client has a project

manager and foreman and the staff is communicating with

clients on a regular basis.”

And because the company works with only experts in their

respective fields, they can build nearly every aspect of your

landscape design, rather than the client trying to piecemeal

things together.

“Tis way you get a yard that is cohesive,” Bell said.

From rustic to sleek, tastes in fireplaces and kitchens are

unique, and so you need a design professional that is on

trend. Of course, the top consideration for most of us is wa-

ter use. FiveSAR specializes in drought-tolerant landscape

and Bell said an additional consideration is how much time

and maintenance you are willing to do on your own.

“Clean lines are on trend right now, as is stained and

stamped concrete flooring and colored concrete surfaces,”

Bell said. “And when selecting both plants and materials,

you want something that works well in our climate and that

will also work well with the home’soverall design. Another consider-

ation is how your family is going to

use the space. You don’t want the

family dog to destroy thousands of

dollars worth of plants.”

Creating your design is easy. Start

with a no-cost consultation with

an estimator who will evaluate the

scope of your project, then estimate

your design cost. Next, work with

a landscape architect to create aplan — what fun to discover the possibilities! Evaluate the

completed plan, making any needed changes, then Five-

SAR will create a bid for the work. FiveSAR offers one-

year, no-interest, no-payment financing up to $45,000 and

with more communities placing restrictions on water use,

creating a landscape design isn’t something that you want to

do without expert help.

“We install simple jobs to over-the-top, and we have a super

easy, over-the-phone financing program with no paperwork

to fill out,” Chester said. ★

CONTACT:

FIVESTARLANDSCAPE.COM

(916) 735-1100

FiveSTAR

Landscaping



■COOKING

BY DAN ZAHRA, FOOD DUDE

INGREDIENT OF THE MONTH

fennelBFT ON RYE(BACON, SHAVED FENNEL, TOMATO)

BFT SANDWICH:

Ingredients:1 medium heirloom tomato (beefsteak if you cannot nd an heirloom),

sliced and remove seeds to reduce the

liquid.4 slices of quality thick-cut, smoked,black pepper bacon (cooked)

2 slices toasted rye bread (thick cut, ifyou can nd it)

Anise Aioli (recipe at right)Pickled fennel (recipe at right)

To assemble:Spread a generous amount of the aiolion the bottom rye bread, add two thintomato slices, add the bacon trimming

to t the bread as needed, using yourhand gently squeeze the excess liquidfrom the fennel and add it to the top ofthe bacon ufng it to add height.

Finish the sandwich by spreading agenerous amount of the aioli on thetop layer of rye and top the sandwich

with the bread. Add two tooth picksto hold the sandwich together whilecutting in half diagonally.

ANISE AIOLI:

This can be made a day ahead and stored in the

refrigerator.

Ingredients:1/2 cup good mayonnaise

1-1/2 teaspoons ground fennel seedDash of white pepper to taste

Directions:Whisk all ingredients in a small bowl until well

blended.

QUICK PICKLED SHAVED FENNEL:

Make this just before assembly of the sandwich

so the pickling does not over power the fennelavor.

Ingredients:

1/4 cup apple cider vinegar2 teaspoons sugar1/2 teaspoon kosher salt1/2 a large bulb thinly sliced fennel (mandolinworks great for slicing)

Directions:Into a medium mixing bowl, add the vinegar,sugar and salt whisk until blended. Add the

thin sliced the fennel and toss to coat thefennel.

GENTLE FENNEL: Pickling fennel cuts the strong avor of licorice.


35/60MARCH 2016

CONTINUED NEXT PAG

Ingredients:2 cups arugula1/2 cup thin shaved fennel1 blood orange (peeled and segmented)

1 granny smith apple (cored cut in quarters and 1quarter thin shaved)Fresh lemon zest for garnish

Directions:In a medium bowl add 1 tablespoon of the vinai-grette to the arugula and mix to coat all leaves.

Place about 1/4 of the dressed arugula on theplate. With a fork, chunk up the Slow Baked Salm-

on (recipe at left) and add it to the arugula. Add acouple slices of the apple, then the blood orangeand the fennel ribbons.

Drizzle 1 tablespoon of the citrus apple dressingover the salmon salad and lemon zest to taste.

For the potatoes, repeat the process with the arugu-la and stack the potatoes as pictured (recipe at left).Drizzle with some of the Citrus-Apple Vinaigrette(recipe at left) and serve.

This salad pairs well with: Riesling or Pinot Grigio.

SIMPLY SEARED POTATO

Ingredients:1 russet potato (washed)1 tablespoon extra virgin olive oil

Directions:

Wash the potato and using a fork, pokethree sets of holes in the skin on one side.

Place t potato on a microwave safe dish

and microwave “bake” the potato untildone.

Let it cool.

Once cool, slice the potato into eight sec-tions equal in thickness. Discard the ends.

Heat a skillet over medium-high heat (dry).

Brush both sides of the potato slices withthe olive oil and cook each side until

golden.

SLOW BAKED SALMON

Ingredients:

1/2 pound salmon llet

1 tablespoon extra virgin olive oilSalt and fresh cracked black pepper totaste

Directions:Preheat oven to 250 degrees.

Line a rimmed baking sheet with alumi-num foil. Salt and pepper the salmon,then brush with 1 tablespoon extra virginolive oil. No need to scale the salmonbecause you won’t be eating the skin.

Place salmon llet skin side down on

lined baking sheet.

Bake salmon until just opaque in center

about 20 minutes.

CITRUS-APPLE VINAIGRETTE

Ingredients:

3 tablespoons fresh orange juice2 1/2 teaspoons extra virgin olive oil

2 teaspoons honey

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard1/4 teaspoon fresh lemon zest

White pepper to taste

Directions:In a small mixing bowl whisk all the

above ingredients until well blended.

SALUBRIOUS SALMON SALAD: Reap the health benets of salmon coupled with fennel.

SALMON AND FENNEL SALADWITH SEARED POTATO AND CITRUS APPLE VINAIGRETTE



Yield: 48 cookies | Prep 20 minutes

| Cook 35 minutesPreheat oven to 350 degrees.Ingredients:3 eggs

2 -1/2 teaspoons of anise extract

1 teaspoon vanilla extract3/4 cup of sugarPinch of salt

1 1/2 cups all-purpose our

1/4 cup cornstarch3/4 cup sliced almonds1/2 teaspoon baking powder

Directions:Combine the eggs, extract, sugarand salt in a mixing bowl or the

bowl of an electric mixer and whipwith a hand mixer set at high speedor in a heavy duty mixer tted

with the whip. Continue whippinguntil the mixture is very light and

increased in volume, 6-7 minutes.While the egg mixture is whipping,combine the our, cornstarch and

baking powder and stir to mix.

Remove the whipped eggs from themixer and sift over the our mixture

in three additions, folding it in after

each addition with a rubber spatula.The batter will lose most of its airand become rather stiff. Add thesliced almonds and fold in.

Remove the dough to a oured sur-face and separate the dough into

cigar shaped loafs about 2-inches

wide by 1-inch thick. Place them on

a baking sheet lined with parch-

ment paper. Bake the logs about 20

minutes, until they have risen and

are golden.

Remove them from the oven and

place the logs on a cutting board.

Using a sharp serrated knife, slicethe logs diagonally 1/2-inch thick.

Place the biscotti cut side down

on the pan and return them to

the oven for about 10-15 minutes

(turning them over at the halfway

mark) until they color lightly on the

cut surfaces.

Biscotti can be stored for up to one

month in an air tight container.★

ANISE BISCOTTI

■COOKING

HOW THE COOKIE CRUMBLES: The dryness of biscotti makes it perfect fordipping in coffee.


37/60



B

lending elements of funk, reggae, and acoustic bar

rock is risky. A band juggling these elements can

easily slip into sounding like a Sublime-esque rip

off, or yet another generic sounding blues rock band

repeating a tried and tired formula. El Dorado Hills’ band Island

of Black and White is neither of these.

Blending elements of 1960s-style keyboard sounds ala the

Animals, and funky reggae rhythms with soulful and original

blues sounds, Island of Black and White successfully creates a

tantric sound exchange between listener and musician, creat-

ing music best fully experienced live. Te Folsom Entertainer

fielded questions to Chris Haislet (lead vocals, acoustic guitar,

keys, organ and more), Nawal Alwareeth (drummer and backing

vocals), immy Picchi (bass and backing vocals), Patrick Piccki

(percussion and backing vocals), and Brandon “Dickey” Dickin-

son (guitars and pedal steel) to find out what makes this foothills

band rock.

WHAT’S THE STORY BEHIND THE

NAME?

Haislet: “The name Island of Black andWhite comes from an old Celtic tale at

the end of the rst millennium. Mael

Duin and his crew sail and come upon

an island of black-and-white sheep.The men observed the sheep chang-

ing color, black to white and white toblack, anytime they would jump over afence that divided the island. The mendid not board the island for fear of

changing colors. It is sort of the Celticversion of the Yin-Yang.”

Alwareeth: “It’s like the balance of life.

Chris chose the name in high schoolwhen he started the band and it sort

of stuck.”

WHAT DO YOU MOST ENJOY ABOUT

PERFORMING MUSIC?

Haislet: “The music. Just playing themusic is invigorating. I have alwaysloved everything about music, and

always found it easy to express myselfcreatively through music.”

Alwareeth: “We have a blast on stage!

We get to be ourselves, and share our

passion with our friends and fans. The

best part about performing music isseeing others enjoy it.”

Timmy Picchi: “The most enjoyablepart of playing a live show is inter-acting with your band mates and the

crowd. It’s like everyone in the roomis in the same conversation without

talking to each other.”

Patrick Picchi: “I enjoy how music canbring people together. The fact that I

get to share the stage with some of myclosest friends on a daily basis makesit that much sweeter.”

Dickinson: “That cyclic sharing of en-ergy from the band to the crowd andback again. When the band is on andthe crowd is into it, the energy levels

in the room can reach unbelievableheights. It’s the mystery ingredientthat can turn a good show into an un-forgettable show. Being able to affect

people in that way is a tremendousfeeling, and highly addictive.”

WHERE DO YOU DRAW INSPIRATION

FOR YOUR LYRICS AND WHAT GOES

INTO THE SONGWRITING PROCESS?

Haislet: “Life is our inspiration.”

Alwareeth: “Sometimes Chris will havea melody stuck in his head for yearsbefore it becomes a song. Chris writesmost of the music, and often lyrics

as well. Other times we may havelyrics that need music. The rest is a

collaborative effort. And then we playthe songs. Our songs evolve every day

into something new.”

WHAT ARE SOME OF YOUR MUSICAL

INFLUENCES?

Haislet: “I started playing piano beforeI can remember. Dad was a funk, discoand R&B lover and mom listened to

just about everything across the globe,which both impacted and carved myroots in music.”

Dickinson: “Greg Leisz, Blake Mills,

Howlin’ Wolf, Lucinda Williams, BinaryStar, Tom Petty and the Heartbreakers.”

Patrick Picchi: “It sounds cliché, buttruly everything inuences me in

some way. There is too much out thereto just pick a few. I grew up listeningto the oldies — a lot of Motown stuff,really. To this day I can’t get enough of

the Motown grooves down.”★

ISLAND OF BLACK ANDWHITE WILL PERFORM4-8 P.M. MARCH 25 ATRED HAWK CASINO. THEBAND PLAYS AT VENUESAROUND EL DORADOHILLS, FOLSOM, SACRA-MENTO AND PLACER-VILLE, SUCH AS TORCHCLUB, PALMS PLAY-HOUSE, HOTEL UTAH ANDMORE. PLAYING AROUND300 SHOWS A YEAR, THEBAND AVERAGES ABOUTFOUR PERFORMANCESON ANY GIVEN WEEK.ISLAND OF BLACK ANDWHITE IS CURRENTLYIN THE PROCESS OFRECORDING A NEW

ALBUM. HEAR THE BANDAT WWW.SOUNDCLOUD.COM/ISLANDOFBLACK-ANDWHITE. MORE INFOR-MATION ALONG WITHTHEIR CALENDAR CAN BEFOUND AT WWW.ISLAND-OFBLACKANDWHITE.COM AND ON FACEBOOKAT WWW.FACEBOOK.COM/ISLANDOFBLACKA-NDWHITE.

BY MATT KRAMER | PHOTO IS COURTESY

ONE OF THESE KIDS IS DOING HIS OWN THING: Island of Black and White serves up their unique sonic cocktail of reggae,funk and acoustic blues rhythms at Hop House.

Island ofBlack and White blends reggae, funkand blues bringing aunique sound to local venues with a rigorous performance schedule

■ENTERTAINMENT


39/60MARCH 2016

7:30 p.m. March 37:30 and 9:45 p.m. March 4

7 and 9:45 p.m. March 5Rodney Perry

7:30 p.m. March 10

Gary Conrad

7:30 and 9:45 p.m. March 117 and 9:45 p.m. March 127 p.m. March 13

Luenell

9:45 p.m. Mar 187 and 9:45 p.m. March 19

7 p.m. March 20Willie Barcena

7:30 p.m. Mar 25

7 p.m. March 26Shane Murphy & Friends

TOMMY T’S12401 Folsom Blvd., Rancho Cordova.Tickets available at tommytsrancho.com or call 916-608-2233

LIVEUPCOMING■ENTERTAINM

comedy

shows

Rodney Perry Willie Barc

Visit www.folsomlakesymphony.comor call 916-608-6888 for ticket information

Luenell



LIVE showsUPCOMING7 p.m. March 4

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

7 p.m. March 24

Aaron LewisCountry

7 p.m. March 26

GKO6Global Knock-Out 6, mixed martial arts ghting

competition

7 p.m. April 8

Blackberry Smoke, Holding All TheRoses Tour

Country

■ENTERTAINMENT

JACKSON RANCHERIA CASINO RESORT12222 New York Ranch Road, Jackson. Tickets available at jacksoncasino.com.

HARD ROCK HOTEL & CASINO LAKE TAHOE VINYL LAKE TAHOE

50 Highway 50, Stateline, NV.Tickets available at hardrockcasinolaketahoe.com/events-entertainment.

azooka Zoo

Zoo Station –The Complete U2

Experience

Bazooka Zoo

Lavish Green

9 p.m. March 5

This Charming BandRoots and world music/rock and roll band fromNorthern California

9 p.m. March 11

Bazooka ZooSpace rock and psychedelic funk musical

collective based out of Nevada.

9 p.m. March 12

Green TodayGreen Day tribute band

9 p.m. March

Hunter and the Dirty JacksBlues-infused rock and roll

9 p.m. March 19Zoo Station – The Complete U2ExperienceU2 tribute band

9 p.m. March 26

Joy and MadnessNine-piece soul and funk explosion

ory Gibbs

aron Lewis


41/60MARCH 2016

4-8 p.m. March 4AC MylesBlues, classic rock

9:30 p.m. -1:30 a.m. March 4Shane DwightBlues, country

10 p.m. - 2 a.m. March 5

Big Bad Boogie Rock‘70s-‘80s dance hits

1-4 p.m. March 6

Tiffany LorraineCountry

4-8 p.m. March 11

Hannah Jane KyleSoul, folk

9:30 p.m. - 1:30 a.m. March 11

Fresh

Latin, classic rock, top 40

10 p.m. - 2 p.m. March 12

FreshLatin, classic rock, top 40

1-4 p.m. March 13

Westbound 50Country

4-8 p.m. March 18Random StrangersCountry, roots-rock, R&B, blues

9:30 p.m. - 1:30 a.m. March 18Nathan Owens BandMotown, R & B

10 p.m. - 2 a.m. March 19

The Wiz KidToday’s hits

1- 4 p.m. March 20

Colleen HeauserCountry

4-8 p.m. March 25

Island of Black & WhiteReggae, classic rock

9:30 p.m. - 1:30 a.m. March 25

The Spazmatics

Ultimate ‘80s new wave show

10 p.m. - 2 a.m. March 26

BrandedCountry

1-4 p.m. March 27

Buck FordCountry

Hannah Jane

Buck

Shane Dw

The Wiz Kid

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



■ ENTERTAINMENT

The Mystic’sdream


43/60MARCH 2016

World renowned Celtic singer,

Loreena McKennit, will be bringing

her beloved and highly acclaimed

world music to Folsom. Te Canadi-

an singer, who has sold more than 14

million albums and toured four con-

tinents, will be performing a special

trio performance with guitarist, Brian

Hughes and cellist, Caroline Lavelle,

to celebrate the musical history ofthe Celts and the writings of literary

masters such as Keats and ennyson.

During the sold-out March 17 per-

formance at the Harris Center, they

will be performing songs from their

album, “roubadours on the Rhine,”

which has been re-released on a

rare vinyl edition. In addition to her

music, McKennit is also the found-

er of her own music label, Quinlan

Road, has won two Juno awards, aGrammy nomination and a Billboard

International Achievement Award,

and has performed for the Queen of

England. ★

BY MATTHEW WHITLEY | PHOTOS COURTESY

“It was only in later years thatI realized there is a wonderfulinuence or origins of

some of these Celtic ...”

The Entertainer recently caught up withLoreena McKinnett and asked her toshare a bit about her American tour.

CONTINUED NEXT PAGE

CELTICSUPERSTARLOREENAMCKENNIT

BRINGS HER TRIO TO THEHARRIS CENTER

IN A RAREPERFORMANCE

I READ THAT YOU’RE DRIVING FROM SHOW TO SHOW?

“Yes, part of the parameters of this tour is that we drive only three or four hours a day

... very old school. It’s all a very hands-on, hit-the-ground type of experience.”

NOW WAS THIS JUST BECAUSE YOU WANTED TO SEE AMERICA?“There are two reasons. One, we hadn’t toured since 2007 and because the whole

world is changing and the music industry is changing, I didn’t feel comfortable withus going out with the whole big band and all the infrastructure with that. So, whilethe people like the big band music, I thought to do the more intimate pieces as theywere missing in some of my stories and travels behind the songs, which I’m reluctant

to do when the band is waiting.”

AS A TEEN GROWING UP IN THE ‘70S, WHAT MADE YOU ATTRACTED TO THE

TRADITIONAL CELTIC MUSIC AS OPPOSED TO WANTING TO BE THE NEXT STEVIE

NICKS?

“Well, rst of all, I was growing up in a small town in Manitoba and half of the

community was Mennonite orientation. While there was a lot of music, it was quiteconservative. The music that I was exposed to was more the folk music like Peter Paul

and Mary, Leonard Cohen, Joni Mitchell. Then there was one evening, I was invitedover to dinner with another student to a teacher’s house and she had some baroquemusic playing and I thought, ‘Wow! There is something about this modality I reallylike.’

It was only in later years that I realized there is a wonderful inuence or origins

of some of these Celtic, and inuences in the baroque music. Then I moved to

Winnipeg at grade 12 and joined a folk club in the city. Some of them were fromScotland, England and Ireland, and the people would bring some of the vinyl

recordings and we would learn new pieces together and that’s when I got introduced

to the Celtic music. I became very, very smitten by it even though many of my peerswere into the rock music and such — I was more into the folk and Celtic music.”

THERE’S SUCH A WIDE INFLUENCE OF SOUND ON THE DIFFERENT RECORDS, I

ALWAYS ASSUMED CELTS WERE JUST IN IRELAND.

“Oh it’s much, much bigger. The Celtic culture varies from area to area around Europe,

mostly due to Roman inuence. But the Romans never made it to Ireland, so there

you will nd Celtic culture in the old way, which is the old Celtic way of singing, which

is a cappella and quite highly ornamented. I think people would actually hear someIndian eastern aspect to it.”



NOW YOU’VE OBVIOUSLY DONE LITERARY

INFLUENCED RECORDINGS: THE LADY OF

SHALLOT, THE WRITINGS SHAKESPEARE,

TENNYSON AND DANTE. WHAT IS IT ABOUT THAT

KIND OF WRITING IN THOSE POEMS THAT DRAW

YOU?

“I think my music comes about through various

inuences. I don’t think my lyric writing is, and I

appreciate the work of very accomplished classicalwriters. It’s like a nod to the oral tradition. I like to

blend various instrumentals into my story telling.”

WHAT MUSICIANS REALLY INSPIRED YOU

GROWING UP?

“Initially it was like Joni Mitchell and Simon and

Garfunkel and when I became exposed to Celticmusic it was actually various bands and British bands,but I always loved Tom Waits, and then further downthe line, Peter Gabriel.”

YOU KNOW, CREATING YOUR OWN RECORD LABEL

AND DOING YOUR MUSIC, THAT SORT OF SET THE

TONE FOR WHAT HAS BECOME THE NORM NOW.DO YOU THINK YOU MADE THE WISEST CHOICE

DOING THAT, ARE YOU GLAD YOU DID THAT?

“Very much so. I wasn’t expert in it, but I knew whatI didn’t want and by eliminating certain things andthat put me on a path of self-management. As my

career started to take off [Warner executives] said thatyou would realize even more success if you had acertain kind of manager. So they kept trying to set meup with different managers — kind of like blind dates.

I have come to the conclusion that maybe I am just

not manageable and maybe or maybe not my careerwould have been bigger had I a traditional manager,but to me, the important thing to me is I have beenon my terms and my own time, and along my own

values.”

DO YOU THINK THAT’S WHY YOU HAVE

SUCCEEDED WHERE SO MANY OTHER SINGERS

THAT FAILED?

“Possibly, I don’t you know without examining eachsituation. But for me, being exposed to my father’sbusiness certainly gave me knowledge of what

certain structures had to be, but you do have to beprepared to work hard.”

SO WHAT HAVE YOU GOT PLANNED FOR FOLSOM

AND THE PEOPLE WHO ARE COMING OUT TO THE

HARRIS CENTER TO SEE YOU?

“Well, performances of more intimate material andfocus of the Irish coming into America and more

stories behind the travels and what has inspiredmy work. I do look forward to meeting people. It’sprobably one of the most gratifying things I nd in

this career path.”★

“... I appreciate the work of very accomplishedclassical writers. It’s like anod to the oral tradition.”


45/60MARCH 2016

I

stopped by Hotel Sutter on a recent trip to Sutter

Creek. I was looking for a nice lunch and the

place looked inviting. I stepped into the charm-

ing entryway of the Hotel, located in the heart of

downtown Sutter Creek and felt immediately welcome.

Te hotel was established in 1858 and offers 21 rooms,

each appointed with stylish décor.

Tere are also suites available with flat-screen Vs and

private bathrooms. But I was there for the food.

Te on-site restaurant serves fresh, farmhouse flavors seven

days a week. All produce and meat is sourced locally and

sustainably for a truly unique dining experience. Te lobby

bar offers handcrafted cocktails, a large wine selection and

boasts serving “the coldest beer in Amador County.” Te menu doesn’t go over-the-top with too many selec-

tions. It offers something for just about everyone from a

grilled steak sandwich to the Hotel California vegetarian

sandwich.

On the rainy day I visited, I seriously considered diving

into the “famous” chicken pot pie.

I seldom eat red meat, but when I do I want a darn-good

slab of the stuff. Tis place delivered. I opted for the grilled

steak sandwich — a New York steak with crispy onion

strings, green leaf lettuce, tomato and red onion served on

ciabatta bread.

It was a feast fit for two served with crispy fries. I wasamazed at how tender the steak was and it was good per-

fectly to my requested medium rare.

I spent a few minutes and checked out the dinner menu.

Hmm, drunken chicken, salmon wellington, braised lamb

shank and an eggplant dish are just of few of the stand-

outs.

I’m looking forward to my next trip to Sutter Creek, I may

just have to have the chicken potpie after all.★

Charm meets elegance

at Hotel Sutter

Hotel SutterWHERE:53 MAIN ST., SUTTER CREEKCONTACT: (209) 267-0242WWW.HOTELSUTTER.COM

ENCHANTING HISTORICAL LANDMARK, PLUS GREAT FOODBY PENNE USHER

■ AMADOR DIN


46/60


47/60MARCH 2016

WORKS OF ART: Howard Rees work, Sunlit Rocks, is on displayPetroglyphe Gallery.

“I was only the second full-time designer (Ira Gilford the first one). Te

process then was much more involved. Tey used to do large wooden models

and then scaled them down,” he said.

Te models were created from his artist renderings.

Every year he attends a convention for Hot Wheels on a celebrity status,

signing autographs on prints of the series he designed. Te crowd gets a

chance to visit with him, enjoy his wit, and observe some of the humorous

paintings he completes for a delightful presentation at each event.

During his time with Ford and Mattel, he would spend his lunch breakpainting. An art gallery in Redondo Beach started selling his art work. With

his gallery success, in 1975 Howard gave up the corporate world for the paint

brush. He chose to focus totally on his love of painting. Since that time, he

has developed his career as a full-time artist here in Gold Country.

Working for Ford, he spent a year in England. During his assignment there,

he became intrigued with the “Old World” atmosphere still present in his

paintings today. His subject matter extends to Americana, local Gold Coun-

try scenes, intimate European street studies, magnificent vistas, still life, and

abstract. He paints with equal proficiency in watercolor, oil, and mixed-me-

dia, loving the unique challenges each medium presents. One of his favored

painting environments is plein air.

“I love to plein air paint. All the answers are right there. Te colors are there,

the subtle tones, and shadows,” he shares with his students.

He has conducted fun-filled, informative

workshops and plein air classes throughout

the United States and Europe. In addition

to his workshops, Howard has produced

three instructional DVDs, “What I Have

Learned about Painting with Watercolor,”

“Painting From Photographs,” and “What

I Have Learned About Painting With Oils.”

Howard Rees’ fine art is displayed at Petro-

glyphe Gallery in Mokelumne Hill.★



■AMADOR WINE

BY AARON DARLING | PHOTOS COURTESY

O wners Dave and Kim Pratt (the DK in DK

Cellars) decided in the early 2000s that theyhad something unique to offer the wine com-

munity and by 2005 had purchased a vineyard

and built their own winery from the bare ground up.

Tey wanted to focus on wines that age well. Dave told the

Entertainer that there are a lot of great new wines hitting

the market, especially from the foothills of California, but

age-worthy wine is a difficult art and a rare thing.

“Tere’s no hurrying a good Bordeaux. Our game plan was

to release wines that were in the barrel, in the bottle, for

three or four years, and then also make a wine that would beage-worthy so you can drink it in 20 or 25 years, because we

really enjoy the older wines,” he said.

Displaying her wide range of talents, Kim Pratt served as

general contractor in the building of their tasting room

which opened Mother’s Day weekend in 2005. Te property,

originally, had no structures on it and the Pratts were able to

design and build a custom winery.

DK Cellars has 12 varieties of wine, but their flagships are

their age-worthy Cabernet, Bordeaux and Merlot. After

winning the prestigious Frank Herbert Award

in El Dorado County, they went on to take Bestin Region at the State Fair.

Dave said one of his passions is blending. He

takes from his best wines to create his blends

rather than the dregs of the last batch. White

Semillon and Rattler-Red Cabernet are

his two most popular,

the latter having been

named by his son,

Mitch, in the eighth-

grade.

Te majority of events

at DK take place in

spring and summer, May

through October. Tey

have a Spring Banquet,

participate in the Fair-

play Wine Festival, host

music events through-

out and, at the end of the season, have a good ol’ barbecue

campout. ★

WHERE: 7380 VINEYARD VIEW DRIVE,FAIR PLAYHOURS: 11 A.M. - 5 P.M.THURSDAY – MONDAY.CONTACT: 530-620-1132DKCELLARS.COM

DK Cellars

DK CellarsSummer fun andage-worth wines


49/60MARCH 2016



■AMADOR WINE

Offering a total se

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