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8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
1/60
CHICAGOCOMES TO FOLSOM
FIGHTING CANCER WITH FASHION
CIGAR SHOP
DRY DIGGINGS DISTILLERY
VISIT AMADOR COUNTY
HAPPY HOUR
LIVE MUSIC
DINING IN THE REGION
THIS ISSUE
FEBRUARY 2016
FOLSOM LAKE
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
2/60| FOLSOM LAKE ENTERTAINER
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
3/60FEBRUARY 2016
Landscape Design & Build • Landscape Renovation • Outdoor Kitchens • Fireplaces • Fire Pits
Shade Structures • Water Features • Landscape Lighting • Xeriscaping • Stamped Concrete
Come see us at
March 4th, 5th and 6thBuilding A at Cal Expo
YOUR LEADING SACRAMENTO AREA LANDSCAPE CONTRACTOR
➤ Landscape designs by Board Certied Landscape Architects
➤ Friendly and affordable landscape installation
➤ Drought tolerant landscaping and xeriscaping
➤ Quick and Easy Financing
License #952274
Call today for aFREE CONSULTATION
916-735-1100 www.fivestarlandscape.com
Custom
LandscapeDesign & Construction
3 6 Y e a r s In Bu sin e s s
12 monthssame as
cashoac
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
4/60| FOLSOM LAKE ENTERTAINER
FOLSOM LAKE
FEB. 2016 · VOLUME 7 · NUMBER 3
921 Sutter St., Folsom, Suite 100folsomlakeentertainer.com
Copyright 2016. All rights reserved. No part of this publi-
cation my be reproduced without written permission of the
publisher. The publisher shall not be responsible for any li-
abilities arising from the publication of copy provided by any
advertiser for the Folsom Lake Entertainer. Further, it shallnot be liable for any act of omission on the part of adver-
tising pertaining to their published advertisement in the Fol-
som Lake Entertainer. A publication of Gold Country Media.
PUBLISHER: Bill Brehm, Jr.
DIRECTOR OF SALES AND MARKETING: Jeremy Burke, (530) 852-0200, [email protected]
EDITOR: Penne Usher, (530) 351-3753,[email protected]
ADVERTISING MANAGER: Bill Sullivan, (916) 351-3750,[email protected]
ADVERTISING SALES:Debbrah Campbell, (916) 351-3744Christina Moneypenny, (916) 351-3745
Writers: Penne Usher, Sandra Reeves,Aaron Darling and Matthew Whitley
PUBLICATION DESIGN: Julie Miller, (530) 852-0256, [email protected]
GENERAL INFO: (916) 985-2581
Gold Country Media Services. Ask us about our design and printingservices: [email protected]
S E R V I C E S
28 Get fit, stay fitFolsom-area trainers
share how they’ve stayed
healthy over the years.
32 Amador artPioneer artist paints
faces from within.
I N S I D E
H I G H L I G H T S 08
Fighting prettyMother-daughter duo operates clothing store
in honor of grandma who fought cancer
38
NipDry Diggings Distillery
makes whiskey, vodka,
bourbon and brandy.
MONDAY
ALL DAY HAPPY HOUR
50% OFF Medium PIZZA or Larger
(Dine in or Take out)
WINE WEDNESDAY
50% OFF ALL PREMIUM BOTTLES
SUNDAY
KIDS EAT FREE W/ENTREE PURCHAS
F o l s o m
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
5/60FEBRUARY 2016
LA T E N IG H T H O P P Y H O U
R – 5 0 % O F F A L L TA P B E
E R S
a t Re l i s h 9 T i l l M idn ig h t T
hur sda y, Fr ida y And Sa tur
da y
B e s B u r g e r A r o u n ...
S . P a t r i c ’ W e e
C e l e b r a t a t h P u b
K i d E a F r e
S a t u r d a y s
Under the tent beer tastin
g, per f or mance f r om Islan
d of Black and W hite
and Ir ish music to end th
e night! O u t d o o r B e e r T
a s t i n
SA T 3/1 9
S P a t r i c ' D a
T H URS 3/1 7
All day buf f et under our hug
e outside tent and outside b
ar ,
we will also have Ir ish Mus
ic, lots of f un and Guinness
!
Music by W hiskey and Stitc
hes.
SA T 3/1 2
P r -S P a t r i c ' D a E v e n Guinness Spe
cials and the Guinness Gir l
s!
B e s P a t i !
1000 Whi te R oc k R d., •
E l Dora do Hi l ls
916.933.3111
f a ce boo k .com/36 Ha
nd les
H a n g o v e r B r e a k f a s - A l D a !
Beer specials w ith liv e music:
One Ey ed Riley ! FRI 3/18
Island of Black
and W hite
will per f or m!
1010 Whi te R oc k R d
., • E l Dora do Hi l ls
916.941.3606
f a ce boo k .com/36 Ha nd l
es
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
6/60| FOLSOM LAKE ENTERTAINER
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 3/10/16.
15% OFFCRAFT BEERS
Expires 3/10/16.
3 500 differentwines &
3 600 beersto choose from
3 Fine line ofbourbons & whiskeys
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!
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
7/60FEBRUARY 2016www.themimosahouse.com
ROSEVILLE761 PLEASANT GROVE BLVD
ROSEVILLE
(916) 784-1313
EL DORADO HILLS
2023 VINE STREET
EL DORADO HILLS
(916) 934-0965
Award winning
breakfast, lunch
and now dinner!
Wraps, Burgers,
Salads and
Sandwiches.
Beer, Wine and
over35 Different
Mimosas We offer a specialValentine menu for
breakfast and dinner.Starting 2/1 through 2/14.
Reservations required.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
8/60| FOLSOM LAKE ENTERTAINER
■ SHOPPING
PEDAL POWER: Model Anisha Belgal wears an A’revefd boom asmmc dss n b, avalabl
a Mo Mo Fason.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
9/60FEBRUARY 2016
BY SANDRA REEVES | PHOTOS BY MENKA BELGAL
Fighting
pretty Mirror Mirror boutiquedonates to cancer foundations
C
ancer is not a word usually associated with
fashion. But in the case of Mirror Mirror,
a Cameron Park boutique, the concepts are
combined. In 2012, about a year after co-own-er Nici Dale Meyer had lost her grandmother MaryAnn
Sambprsky to cancer, Nici herself was diagnosed with stage
four Hodgkin’s lymphoma. During her aggressive fight with
cancer, Nici and her mother Dawn McClenter would often
engage in “shopping therapy,” and found there might be a
need in their area for an affordable, contemporary fashion
boutique.
“My grandma MaryAnn had over 25 years experience in
women’s retail and managed a small high-end boutique in
Woodland for much of that time,” Nici said. “For many
years, my mom and I had dreamed of and discussed openingsome sort of business together, so we decided to take a
leap of faith. My mom left the corporate world, and I left
a much-desired position. We dropped everything to open
Mirror Mirror Fashion in memory of my grandma and with
the intention of combining everything we love in a boutique
while giving back to those affected by cancer. We eagerly
and anxiously opened our doors Feb. 1, 2013.”
Te “giving back” at Mirror Mirror takes a variety of forms.
Nici and Dawn donate a percentage of each sale to various
cancer causes. Once a year they hold a Shop for Cancer
event, 30 percent of sales going to Campout for Cancer,
which provides rides and other resources to cancer patients
during treatment. Tey participate in the annual interna-
tional Relay for Life, benefitting the American Cancer
Association.
“Both fundraisers are really cool because we are able to get
some of the designers/clothing lines to donate for raffle
prices, “Nici said. “We sell the tickets for a couple of weeks
before each event.”
And the women have started Fight Pretty, a creation that
gives higher-end wigs to those with hair loss from disease,
and makeovers that include an outfit from their shop.
“Te idea behind
Fight Pretty comesfrom me watching
my grandmother
gracefully battle
cancer by getting
up (almost) every
morning, doing her
makeup, putting on
her wig or some-
times hat or scarf,
and, more impor-
tantly, wearing her smile,” Nici explained. “My grandmothercould light up a room with laughter up until the day she
passed. In my opinion this turned a six-month life expec-
tancy into over two years. Te same mentality played a big
role in my battle.”
Mirror Mirror carries “everything needed head to toe” —
women’s contemporary clothing, shoes and accessories along
with some men’s clothing, shoes and accessories. Te shop
also offers a “fabulous” line of leggings and camis, and has
just introduced the line’s active women’s wear.
WHAT: CLOTHING BOUTIQUEWHERE:3300 COACH LANE, SUITE B8,CAMERON PARKCONTACT: (530) 676-4511
Mirror MirrorFashion
TEAM WORK: Nc Dal Ma and mo Dawn McClnopnd Mo Mo n mmo and nnc of
andmo/mo, MaAnn Sambos.
CONTINUED NEXT PAGE
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
10/600 | FOLSOM LAKE ENTERTAINER
CONTINUED FROM PREVIOUS PAGE
“We’re proud to have women and men of all ages
frequenting the shop,” Nici said. “We even have
teenagers. One of our ideas for the store was to have
articles of clothing a mom, daughter, and grand-
daughter could share, yet style to look completely
different. Tis is often what my mom, grandma, and
I would do.”
Te owners’ formula for success, Nici says, is
providing consistent and genuine customer service,
in-store personal styling for those who want it,
carrying unique, everyday styles, and offering three
price points. Teir basic business philosophy is to
help others.
“It’s not vain to want to look good because the big-
gest part of looking good is feeling good,” Nici said.
“In the store when someone asks us how they look
in something, our most common response is ‘how
do you feel?’ We want them to look good and feelgood in what they buy.”
When she was initially diagnosed with Hodgk-
ins lymphoma, Nici was told that with aggressive
chemo the chance of lifetime remission was very
good. But at her six-month, post-remission PE
scan, she was diagnosed with the disease at stage
four again. After receiving a bone marrow transplant
at Stanford Hospital, she has been in remission for
two years. ★
For spring trends, Nici predictsthe popularity of fashions she andmany of her customers already
embrace — romantic (including
Victorian and vintage-inspired)
orals, lace, rufes, and slip dresses;
Latin, specically Spanish-inspired
black and whites with pops of red;
shoulder exposure (shoulder
cutouts, off-the-shoulder tops and
asymmetrical necklines); bold
stripes, sequins, ‘90s-themed pieces,
light creative denim, and tie-dyed.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
11/60FEBRUARY 2016
SquAtterS’ rightS: Snap Fnss n el Doado hlls offs on’s onl P90X LiVe
ShOP StOP: W a wd an n possbls fo all as, Mo Mopds mslvs on abl o ansfom an acl of clon nosomn nd a mo, da and andda can all sa
wo anbod nown dffnc.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
12/602 | FOLSOM LAKE ENTERTAINER
BY MOHAMAD YEHIA, CHEF EXECUTIVE
T he wines of Chateau Musa are unique expressions from a country with
an ancient wine-making culture, As vines have been cultivated from
Lebanon’s high altitude Bekaa Valley for over 6,000 years.
From around 4,500 B.C., the sea-faring Phoenicians (ancestors of the
modern Lebanese) distributed their wines and vines throughout the Mediterranean,
traveling as far as Cadiz (and possibly beyond) in their robust cedar boats. Teir re-
silience in the face of repeated invasion gave rise to the legend of the Phoenix. Tey
also invented the alphabet to help keep records of their various transactions.
Te ancient city of Baalbek in the northern Bekaa Valley, takes its name from the
Phoenician fertility god, Baal. Te Roman god Bacchus was in turn worshiped here
and temples built in his honor remain among the most perfectly preserved in the
world. Te region’s Byblos an historic fishing port north of Beirut.
French in origin, the Hochar (pronounced Hoshar) family arrived in Lebanon in the
12th century, “Preux chevaliers” and have remained there ever since.
Now you Can find the Chatue Musar red and white wine in ARZ Lebanese Restau-
rant Folsom.
Chateau Musar Lebanese Wine
UNIQUE WINES FROM
AN ANCIENT TRADITION
History ofChateau Musar
1930
Gaston Hochar of Lebanon’s ChateauMus s hs s ys, f
returning from Bordeaux.1941
Major Ronald Barton (of Château
Langoa-Barton), stationed in Lebanonduring World War II, befriends GastonHochar, strengthening links with Bor-
ux ucg h Mus sy1959
Serge Hochar becomes Chateau Musawinemaker, while completing his
winemaking studies at the Universityof Oenology in Bordeaux, under thetutorage of Jean Riberau and Emile
Peynaud.1962
Ronald Hochar (Gaston’s second son)
ks h c mkgaspects of the winery.
1977
Sg Hch ss h “fmu”for Chateau Musar Reds.
1979
Michael Broadbent ‘discovers’ ChateauMusar at the Bristol Wine Fair, hailingh 1967 g s h “F f hF”. Chu Mus s s UK
Company to develop its sales into theUK market and thereafter into Europe.
1984
Decanter magazine nominates SergeHch s h s ‘M f h
Year’, recognising his dedication toproducing superb wines throughout
Lebanon’s Civil War (1975-1990).1994
Gaston Hochar, Serge’s son joins thewinery, to later become its managing
director.2003
Ralph Hochar, Ronald’s son joins theUK fc chg f ss h
on-trade.2006Chu Mus bs s s fc
gc cc f sm f svineyards.
2010
Sg Hch cs h “fmchm ” fm h Gm
magazine Der FeinSchmeker. MarcHochar, Serge’s second son, joins
his brother Gaston to help run andexpand the winery’s activities.
temp le o f Bacc hu s
■WINE
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
13/60FEBRUARY 2016
Open for DinnerTues – Sat 5PM to 9PM
Call or go online for reservations.
49 Natoma StreetFolsom, California 95630
916•292•9090
www.lecharenton.com
Romance With ASoupçon Of Whimsy
True Guéridon ServiceTable-Side Cooking
We choose our food carefully andconsciously, with flavor, freshnessand sustainability in mind.
Euro-California cuisine restaurantLe Charenton Food should makeyou happy, make you feel good,and delight all your senses.
Our tables are set with threedifferent salts: Sea salt,Pink Himalayan Salt, andBlack Salt from Hawaii.
Our butter is blended withedible flowers for a beautifuland delicious presentation.
RISTORANTE
(916) 983-51812700 E. Bidwell St., Folsomwww.viscontisristorante.com
Tuesday thru Sunday • Lunch & Dinner
Private Dining • Full Bar
Patio Dining • To Go & Party Platters
Roseville 916-787-3287 • Folsom 916-983-1133
www.FatsBistro.com
Fat’s Asia Bistro
Gung Hay Fat Choy!
Don’t Monkey Around. Come to Fat’s!
YEAR OF THE MONKEY
1920
1932
1944
1956
1968
1980
1992
2004
According to Chinese legend, people born under thesign of the Monkey are cheerful and energetic by
nature. They are wise, intelligent, confdent,
charismatic, loyal, exible and inventive.
2016 can be a lucky year for Monkeys.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
14/60
■ ENTERTAINMENT
4 | FOLSOM LAKE ENTERTAINER
Chicago
Poo b Jm Danl
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
15/60FEBRUARY 2016
T he roaring ‘20s return to Folsom. Te national tour of the
Broadway musical “Chicago” promises the music and danc-
ing that have made it the Broadway icon it is today.
“Based on actual events during the 1920s, the show is a
satire on the judicial system and media that looks like it was ripped
from today’s headlines,” said David Pier, executive director of the Har-
ris Performing Arts Center.
Opening night commemorates the fifth anniversary for the HarrisCenter and will feature a “Razzle Dazzle” reception. From 5:30-8:30
p.m. March 3, enjoy fine wines from El Dorado County vineyards and
wineries and “food sampling from some of our finest local restaurants.”
A silent auction will be held with proceeds going to support the Harris
Center for the Arts.
Opening night showgoers can get into the theme. Attire inspired by
the roaring 20’s, early 20th century gangsters, flapper, or the “Great
Gatsby” is optional and encouraged.★
Chicago – The Broadway MusicalCOMES TO HARRIS CENTER IN FOLSOM
BY AARON DARLING | PHOTOS UNLESS NOTED ARE COURTESY
Poo b Can Asmo
SHOWTIMES: 8 P.M. THURSDAY, MARCH 3;2 AND 8 P.M. FRIDAY-SATURDAY, MARCH 4 AND 5;1 AND 7 P.M. SUNDAY, MARCH 6
WHERE: HARRIS CENTER, 10 COLLEGE WAY,FOLSOMTICKETS:$49-$79 WITH PREMIUM SEATS AT $89.SINGLE TICKETS FOR THE FRIDAY MATINEE SHOWARE 10 PERCENT OFF AND GROUPS OF 15 OR MOREwill reCeive a 15 perCent diSCoUnt. tHe “razzledazzle” reCeption, openinG niGHt, iS $40.TO PURCHASE TICKETS, GO TO HARRISCENTER.NETOR CALL (916) 608-6888
ChicagoThe Broadway Musical
SMOkiN’ ShuFFLe: “Ccao” pfomancs wll b n al Mac a has Cn.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
16/60
■ HAPPY HOUR
6 | FOLSOM LAKE ENTERTAINER
The day Wally’s opened in Cameron Park it was packed, booths to
counter, and it has remained popular ever since. The sports bar boasts
22 screens and a fun atmosphere, but the real draw truly is the food.
Everything is fresh and made from scratch. Their dough is delivered
fresh every day, the salad is washed and professionally spun and full
cheese wheels are ground to top pizzas. By far the most popular Happy
Hour item is the BBQ Chicken-Gouda Sliders; three mouthwatering
sliders made with shredded barbecue chicken, creamed Gouda cheeseand cilantro on a sweet Hawaiian roll. It absolutely melts in your
mouth.
Happy Hour is Monday through Friday from 3 to 6 p.m. and cocktails
are from 9 p.m. to close. The big focus is on craft beer and all the
specialized equipment in the back, including a nitrogen condenser, to
ensure that it comes out exactly the way the brewer intended.
o ks h bg gm, wy’s hs “acusc tusys” h
c muscs fm. “t wsys” s musc
gh y Fy s ff “p f h wk” sc.
Craft beers and handmade pizza from scratch at Wally’s
BY AARON DARLING | PHOTOS BY MENKA BELGAL
Slide into
happy hourLiP AND SLiDe: Wall’s Pzza Ba’s popla app o m s BBq Ccn-goda Slds.
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
17/60FEBRUARY 2016
1004 E. Bidwell Street #100 • Folsom, CA 95630
916.984.7500
"Where EVER Y D AYis a Bacchanal"
Tues-Fri: 4 - 7pm
WINE, BAR & BISTRO
THE ORIGINAL LEBANESE EXPERIENCE IN FOLSOM
BELLY DANCING EVERY
FRIDAY & SATURDAY
705 Gold Lake Dr., Ste. 390 • Folsom
(916) 936-4242 www.arzfolsom.com
OUR GIFT CARDS ARE THE
PERFECT GIFT FOR THE
HOLIDAY SEASONHours:Lunch Daily 11am -2pmMon-Turs 4pm to 9pmFri & Sat 4pm to 10pm
Closed Sunday
MAKE YOUR LIFE TASTY
MON. - THURS.
Sutter StreetSteakhouse
Sundays
No Corkage
Mondays
Steak &
Lobster
Special
Open 7 Days a
Week at 4:30
HAPPYHOURMon-Fri4:30-6:00pm604 Sutter Street, Folsom | 916-351-9100 | SutterStreetSteakhouse.com
$1 Off Craft Drafts
$2 Off Mixology Cocktail
$4.50 House Wine
$4.50 Well Cocktails
$4.45 Buffalo Wings
$4.25 Garlic Mozz Knots
$4.95 Pizza Slice
Call For Delivery
Join Us 4:30-7pm MON-FRI
Happy Hou
Karaoke Wednesday
Live JazzThursday
Pizza & Cocktail House‘Green Valley at Francisco Drive’
El Dorado Hills
(916) 933-3729
Call for Delivery
Open Daily at 4:30pm
Wood Fired Pizza
Open 7 Days a Week
Broadstone Marketplace Across from Bel-Air on East Bidwell
2770 East Bidwell • Folsom
916-984-8988
S P E C I A L
10% OFF Your entire bill
with this ad
Sunday thru Thursday 11am-9:30pm
Friday & Saturday 11am-10pm
FEATURING AWARD WINNING AUTHENTIC THAI CUISINE
Intense Therapy LLC“Utilizing her training as a Medical Massage Terapist,Lisa focuses on treating injury, illness, and stressthrough the use of manual techniques that improvecirculation, enhance muscular relaxation, relieve pain,reduce stress, enhance immune function, or promotehealth and well being.”
Lisa Slininger LM, CM #2341
Check out our websites www.intensetherapy.com • www.intensetherapy.net
312 Natoma Street • Suite 130 • Folsom, CA
916-817-2424
Doctor Recommended Massage
Parking Behind Building
Best of
2015Folsom
Presented by Folsom Award Program
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
18/608 | FOLSOM LAKE ENTERTAINER
Mo Yehia and his wife Julia own an immaculately
arranged and decorated Lebanese restaurant in Old
Folsom. Every table is prepared with a full compli-
ment of dishes, wine glasses, sparkling utensils and
linen napkins before any guests arrive.
Mo described Leba-
nese food as Med-
iterranean without
the heavy spices and
said that Lebanese
chefs are a staple
of five-star hotels
throughout the Mid-
dle East and Europe.
Teir appetizers are
called “mezza” which
he translated as
meaning “something
to make you happy”
and their entréesinclude chicken, beef
and lamb, as well as many vegetable dishes prepared fresh for each
guest.
After a career in food service in that region, Mo and his wife immi-
grated to Folsom where they were able to open a restaurant of their
own. Tey named it ARZ after the famous cedar trees of Lebanon.
In addition to the authentic music and atmosphere, each Friday and
Saturday evening belly dancers traverse the restaurant for the enter-
tainment of their guests.★
Roasted lamb withOriental Rice
Serves 6-8
Ingredients:4 pounds leg of lamb
1 teaspoon ground cinnamon1⁄2 s gu sc
Salt and black pepper2 bss su
1 onion cut in quarters1 head garlic, cut in half
For the rice:2 1⁄2 cus bsm c
3 bss su 1⁄2 u gu bf Salt and black pepper
1 teaspoon ground cinnamon1⁄2 s gu cs
4 1⁄4 cus h h 2 bu cubs
1⁄3 cu sc ms1/3 cup pistachios1/3 cup pine nuts
Directions:Preheat the oven to 425F degrees. Wash and trim
the lamb of any excess fat, and pat dry with aclean cloth.
Rub the leg of lamb all over with the spices, salt,pepper and oil. Place in a large roasting pan andput it in the oven. After 20 minutes, take the pan
out of the oven, pour in 4 1/4 cups water, and add
the onion and garlic. Cover the meat with a largesheet of foil and put it back in the oven. Lower theheat to 300 degrees, and cook for two hours.
While the meat is cooking, prepare the rice. Washh c c , s msh s
under cold running water, and drain. In a largepan, fry the ground beef, turning it over and
crushing it with a fork to break up any lumps, Addsalt, pepper, cinnamon, black pepper and cloves.
Stir well and add the rice, then stir again.Pour in the boiling stock, mix well, and simmer,
covered, for about 15 to 20 minutes until the riceis tender. Add a little stock or water if it becomes
too dry and keep it on the sideuntil you are ready to serve.
Fry the almonds, pistachios and pine nuts sepa-rately in the remaining oil until they just begin tocolor. When the leg of lamb is ready, place it on
a serving dish with the rice. You can cut the meatoff into slices. Sprinkle the fried nuts all over the
c. S h sm m bh uc the bottom of the roasting pan as a sauce. Heat it
through and serve it in a jug.as sy lb, “sh.”
(Enjoy your meal.)
■ DINING
BY AARON DARLING
Experience a taste
of Lebanese culture
WHAT: LEBANESE RESTAURANTWHERE:705 GOLD LAKE DRIVE, SUITE 390,
FOLSOM
CONTACT: (916) 936-4242
arzFolSoM.CoM
HOURS: 11 A.M.-2 P.M., 4-9 P.M.MONDAY-THURSDAY, 11 A.M.-2 P.M.,4.-10P.M. FRIDAY-SATURDAYCLOSED SUNDAY
ARZ
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
19/60FEBRUARY 2016
SERVING A WHOLE LOT OF LOVE AT SERGIO’SGnocch
Recipe for Four
20 ounces peeled andcooked potato (russet)
10 ucs uOne egg yolk
After cooking the potatoe hm c h you cooked them in. Masthe drained potatoes and
h u gg. Mvery vigorously until mixe. r , cu smpieces. Cook the pieces i
boiling water until they riup. Drain. Best with mea
sauce. Great for lunch.
BY SANDRA REEVES | PHOTO COURTESY
Italians Sergio Mirabelli and his wife Francesca typically roam their restaurant greeting guests
at the door and making people feel at home. Chef Sergio prides himself on taking care of
customers personally. His working philosophy is to try to make friends of his patrons. His
restaurant’s strongest attributes, he feels, are “quality and new dishes and a lot of love.”
Te couple’s gregarious personalities have won over customers and critics alike. Te cozy eatery was
ranked highly on ripAdvisor; Sergio has appeared several times on a Sacramento television show, and
Sacramento magazine praised the restaurant’s “generous portions of lusty food” and its old-style Italian
ambiance.
Sergio grew up in the Basilicata region of Southern Italy and trained in fine Florentine restaurants. He
came to America in 1994, and a year later he and Francesca opened their first eatery, in Oakland. Tey
opened Sergio’s in Folsom in 2009, drawn by friends in the area. Tey found Folsom welcoming, “a
great place to do business,” he said.
Sergio’s offers the traditional cuisine of the chef ’s childhood.
“My family were hunters, and we know how to cook game,” he told Art Garcia of the Folsom ele-
graph.
He and his culinary staff craft daily specials built around wild
game and fresh seafood, in addition to the menu staples of
housemade pasta and sauces. Customer favorites are seafood
cioppino, fresh salmon, and gnocchi.
Most of his customers are lovers of Italian music (Sergio’s has
live music every Friday and Saturday) and culture (Sergio loves
to chat with them about their past or planned Italian vacations).
In all, Chef Sergio loves his work.
“It’s a lifestyle. I did only this job from a very young age, and it’s
still great. I will never change.” ★
WHAT: ITALIAN RESTAURANTWHERE:22 EAST BIDWELL, FOLSOMCONTACT: (916) 983-4300SERGIOSFOLSOM.COM/INDEX.HTML
Sergio’sSteak &Seafood
■ DININ
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■ DINING
W hat is new American grill? Tat’s the question Chef Cassie
Buchholz asked herself five years ago when she went to work
for Sienna, a grand bar and restaurant in El Dorado Hills that
bills itself as “upscale-casual,” its wine list as “sophisticated yet
approachable.” Cassie started at Sienna from pantry station (salads and desserts)
and worked up through nearly every position there until she is now executive chef.
“I’ve come to learn that new American grill means taking items and flavors from
different cuisines that wouldn’t normally go together and making them into
something unique,” Cassie said. “I feel my personal style has changed because of
this as well. Now, instead of using ingredients that all work together, it’s more like
building a chain. Instead of sticking to ingredients that all pair with each other
(such as fish with rice and a lemon sauce), I pair items in a way to build from the
other items. For example, if I was making a crab cake, I can pair it with something
cheesy if I serve it over an arugula salad. Te crab cake might not pair with the
cheese, but it pairs with the arugula and now the arugula makes the two items
come together for the final dish. It’s really like a giant puzzle of flavors.”
SIENNA RESTAURANT Chef Cassie Buchholz
Creating ‘new American’ cuisineBY SANDRA REEVES | PHOTOS COURTESY
WHERE: 3909 PARK DRIVE,EL DORADO HILLSCONTACT: (916) 941-9694WWW.SIENNARESTAURANTS.COM
SiennaRestaurant
LOViN’ the OVeN: Cass Bcolz s xcv cf a Snna rsaan n el Doado hlls.
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21/60FEBRUARY 2016
Apple BreadPudding
____
“Te recipe is one of my absolute favorites
and the first dish that I personally put onSienna’s menu. Even though I am a savory
chef, I have a special weak spot for desserts
— Cass Bcolz, Snna rsa
2 loaves French toast bread (or thick cut Texas toa0.5 gallon heavy cream
4 cups brown sugar16 egg yolks
1 vanilla bean, split (or 1 tablespoon vanillaextract)
8 Honeycrisp or Fuji apples, peeled and sliced1 tablespoon cinnamon
1 ounce Jack Daniels whiskey1 teaspoon salt
Cut the French toast bread into 1-inch cubes. Plaon a cookie sheet and toast at 325 until slightlgolden and a little crunchy. Combine the heavycream and 2 cups of brown sugar in a saucepa
with the vanilla bean; bring to a simmer. Combithe egg yolks and 1 cup of brown sugar in a bow
and whisk until pale in color. While whisking,slowly add a small amount of the cream mixtur
to the eggs until about half of the cream hasbeen incorporated. Pour all of the egg and crea
mixture back into the pan with the remainingcream. Cook until slightly thickened. Strain andset aside. Sauté the apples with the remaining cup of brown sugar and cinnamon. Sauté unti
apples are soft, but have a little crunch left to theadd the Jack Daniels and the salt. Cook two mo
minutes. Using a slotted spoon, remove the appfrom the cooking liquid, reserve this as a sauce
h sh uc. tss h s hbread cubes in a bowl. Pour bread and apples ina 13-inch-by-9-inch pan. Pour the anglaise (crea
and egg mixture) over it. Bake at 325 until theanglaise is no longer runny.
Cassie’s background serves her well in her current profession. She was raised in
a large family centered largely around food and cooking. She used to stop at her
Italian grandmother’s house on the way home from school and always found
something cooking — her grandmother would have been in the kitchen most of
the day, Cassie recalled. And both of her parents also love to cook, taking turns
making dinners every week.
“My mom loves to tell a favorite
story about how she knew I would
be a chef one day,” Cassie said.
“My younger sister was born four weeks early, very premature, when
I was 3 years old. Somehow I
knew that my mom would be very
busy with the baby, so I pulled a
chair right up to the stove, and my
mom came downstairs to find me
making macaroni and cheese. She
definitely made sure that I was
very familiar with kitchen safety
after that!”
Sienna’s menu, Cassie explained,is a collection reflecting previous
Sienna chefs and Cassie’s personal
dishes.
“Coming up with any new dish is
really a process that involves the
entire management team,” she
said. “We usually have two to four
tastings of each dish before we
add it to the menu. Tat way we
can really work out every aspect
of the dish before it’s presented toour guests.”
Most of Sienna’s “favorites” (such as Skirt Steak and Scallop Risotto) are on the
menu year-round, but some menu items change with the seasons.
“We’re changing from our fall to our winter menu now, and we’re introducing
a New York steak, a domestic lamb dish, and a Chilean sea bass dish. I’m really
excited to see how well El Dorado Hills reacts to some of these great new items.”
Most satisfying to Cassie about her work at Sienna are its wine dinners, held
once a month. Te dinners feature a winery or a winemaker, and pair four cours-
es of food with different wines for usually about 60 to 90 people.
“We really pull out all the stops, from beautiful centerpieces to extravagant plat-
ing,” Cassie noted. “After the dinner is over, I walk around the dining room and
ask everyone what their favorite dishes from the dinner were and if they have
any criticism. I am always open to constructive criticism, so I really enjoy getting
to talk to customers about how they enjoy the food.”
One of the biggest challenges Cassie has faced as a chef is her age, 23.
“Most people believe that isn’t old enough or mature enough to run a restaurant,
and I have had to work to prove myself in this industry. I’m very lucky that the
management team here at Sienna believes in me and supports me.” ★
“Coming up
with any new dish isreally a process thatinvolves the entiremanagement team.
We usually have twoto four tastings ofeach dish before we
add it to the menu.That way we canreally work out everyaspect of the dish
before it’s presentedto our guests.”
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22/602 | FOLSOM LAKE ENTERTAINER
■ DINING
BY SANDRA REEVES | PHOTO COURTESYFLEUR DE LIS BAR AND RESTAURANT
In the 1990s, Chef Anthony Caliva
worked in Melbourne, Florida, cook-
ing at country clubs and major hotels,
including the Hilton. He learned his
craft working alongside outstanding and tal-
ented chefs known throughout the Melbourne
area, including Chef Ken urner of Indian
River Colony Club and Chef Kathy Zimmer-
man of the Pineda Inn. In his work, Anthony
became known for his strong work ethic and
ability to quickly learn the local cuisine.
Always dedicated and hard-working, Chef
Anthony started as a dishwasher at a pizza
place in Wisconsin at age 15. Several years
later, he began line-cooking, making pizzas
from scratch, including the dough. From
there, during his 20s, he worked at large
full-service chain restaurants, before moving
to Florida to pursue bigger career opportuni-ties.
Anthony landed in Rockledge, Florida, and
went to work for the Pineda Inn, where he
learned to cook true Florida cuisine. His last
position in Florida was as the executive sous
chef for the Hilton, where he worked for eight
years.
In California, Chef Anthony learned about
farm-to-fork cuisine while working alongside
FusingFloridian andFrench-Persiancuisine
Chef Anthony Caliva FLEUR DE LIS
WHERE: 705 GOLD LAKE DRIVE#380, FOLSOMCONTACT: (916) 358-9464WWW.FDLFOLSOM.COM
FleurDe Lis Bar& Restaurant
tAkiNg A StAND FOr gOOD FOOD: Cf Anon Calva sad s ca n Floda andnow s xcv cf a Fl D Ls n Folsom.
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23/60FEBRUARY 2016
“The best part about being a chef is learningsomething new everyday and the smiles and
satisfaction of guests we serve.”
Chef Jesse Saddle at the Smith Flat House, in
Placerville. After working there for about a year,
he was offered the executive chef position at
Fleur De Lis.
At Fleur De Lis, Anthony turns his hand to
such dishes as ruffle Fries, Mussel Maison,Koobideh (a Persian kabob dish of seasoned
ground beef and minced onions), New York
Steak Au Poivre, and Lamb Lollipops. For
weekend brunch, he might whip up Lamb Ben-
edicts and Flaxseed Banana Nut Bread French
oast, along with favorites like steak and eggs
and blueberry oat pancakes.
“Te best part about being a chef is learning
something new every day,” Anthony said, “and
the smiles and satisfaction of guests we serve.”
Troughout his more than 30-year career, An-
thony has found that the best way to learn is to
keep his eyes and ears open, constantly looking
for opportunities to broaden his knowledge of
the culinary industry.
“And it’s been very rewarding to pass along
what I’ve learned to younger chefs starting their
careers.” ★
Chef Anthony’sfavorite recipe
FLORIDA STYLE CRAB CAKES
Makes 10 servings
1 shallot, minced2 tablespoon vegetable oil
13 u ucs mys2 eggs, beaten
5 u ucs h-gmustard
3 tablespoon chopped parsley2 bunches fresh chives, minced
1 1/4 teaspoon hot sauce2 ounces old bay seasoning
2 pounds, 8 ounces lump crabmeat
3 1/4 ounces saltine crackersSalt as needed
Ground black pepper as neededPeanut oil as needed
Sweat the shallots in vegetableoil in small saute pan until
translucent, then cool.Combine the shallots, mayon-naise, eggs, mustard, parsley,chives, hot sauce, and old bay.Fold the mayonnaise mixture
into the crab meat withoutshredding.
Fold in cracker crumbs.
Season with salt and pepperDivide the mixture into 2-oun
servings and form into smalcakes 1 1/2 inches in diamete
and 3/4 inch thick.Saute the crab cakes in vegetble oil in a cast iron pan ove
medium high heat until goldebrown and cooked through,
about 2 minutes per side. Draby s.
Serve immediately and top wiRemoulade sauce.
FOR THE REMOULADE SAUC
Mks 16 u ucs16 u ucs mys
1 ounce chopped capers1 1/2 tablespoon of minced re
onion1 1/2 tablespoon chopped fre
tarragon1 s chy s
3 teaspoon Dijon mustardSalt as neededBlack pepper as needed
Worcestershire sauce as needeTabasco sauce as needed
Combine all ingredients andmix well. Adjust seasoning to
taste. The sauce is ready to sernow or can be refrigerated fo
us.
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24/604 | FOLSOM LAKE ENTERTAINER
A t his cigar shop in El Dorado Hills own
Center, Adam Markhieh can be found enjoying
a smoke out on the street near the open door, or
inside helping a customer peruse the wide range
of rolled tobacco offerings in the walk-in humidor. Inside the
wood veneer shines with detailed care, and glass display cases
show cigar and pipe accessories, watched over by the faces
of stern yet inviting carved wood cigar store Indians. Adam’s
Cigars has been at the same location in El Dorado Hills for
eight years, and Markhieh has been perfecting his craft in the
business about 15 years, following his passion for high-end,
fine, hand-rolled cigars.
“I love cigars. When you like something, or you love some-
thing, you get involved,” Markhieh said of his business.
Adam’s Cigars has over 100 selections on offer, ranging from
the mild flavored, to the full-bodied, cigars for all occasions.
Padron, Zino, Ashton, La Flor Dominicana, and many more
are housed with care in the big walk-in humidor. When
selecting the proper cigar, Markhieh said there is no one
cigar that fits the bill. Te cigars range in price, size, nicotine
strength and flavor.
Up insmokeWhere there’S SMOke : hand-olld cas a avalabl fo all occasons a Adam’s Cas n el Doado hlls.
huMiDity : An aa of mdos a avalabl a Adam’s Cas.
BY MATT KRAMER | PHOTOS BY JEREMY BURKE
■ ELDORADO HILLS
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25/60FEBRUARY 2016
CONTINUED NEXT PAGE
Shop offers hand-
rolled, high-endcigars from
around the world
“It’s just like wine. It depends,” Markhieh
explained. “I mean sometimes I like mild,
sometimes medium, sometimes full bod-
ied, you know? It depends on the day, on
the mood. Some people don’t drink, they
just smoke a cigar, but maybe (half the
time) people like to drink wines, scotch
or rum with it, or (enjoy) a cigar after
dinner with a glass of wine.”
Navigating the sweet, rich earthy aromasof the shop can be intimidating and
exciting but Markhieh is more than
happy to assist first-time cigar buyers
and veteran aficionados alike when they
are in his shop looking for just the right
smoke to go with their mood, occasion of
celebration, or personal flavor profile. Te
shop also will place orders for specific
cigars that aren’t in stock.
“We have something for a beginner, or
for someone who’s just started,” Markh-ieh said. “Macanudo, or Monte Cristo.
Tat’s a very nice mellow one, easy to
smoke. Most people like medium-bodied
cigars.”
14th Annual
6:00-9:30pm
Saturday March 12th
$35 Online$40 General Admission
FolsomCommunity
Center
FolsomMusic.orgFor ickets and Information
(Tis event is for ages 21 and older only)
Come and enjoy a relaxing evening at the14th Annual Folsom Wine & Jazz. Tis isFolsom’s Premier Jazz, Wine & Cuisine event. It
is an evening of beautiful music provided by the
nationally-recognized Folsom High School Jazz
bands and choirs, as well as the Sutter and Folso
Middle School jazz bands.
As you enjoy the music, dine on the fine cuisine
from various local businesses and enjoy some excellent wine. You can also browse our silent auc
tion tables and participate in a raffle that feature
four Disneyland park hopper passes.
Te event will be held at the Folsom Communit
Center starting at 6:00pm on Saturday, March 1
2016. You can purchase tickets online at: www.
folsommusic.org for $35 using code WJ2016.
All proceeds benefit the Folsom High School music program
Folsom Wine &
Jazz Festival
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
26/606 | FOLSOM LAKE ENTERTAINER
Tere are no wrong choices when it comes to a cigar,
but at Adam’s Cigars no machine-made cigars will
be found. Markhieh insists on quality.
“Te machine-made just doesn’t have the flavor, it’s
basically like cigarettes,” Markhieh said. “We only
carry fine cigars, handmade only. It’s an art you
know?”
According to Markhieh, when it comes to sourcing
a cigar to build its flavor profile, several factors must
be taken into consideration.
“With cigars you’ve got to have … three things: Te
soil, when you plant the tobacco for the cigars, the
WHERE: 4364 TOWN CENTERBOULEVARD, SUITE 112CONTACT:(916) 358-5674WWW.ADAMSCIGARS.COM
Adam’sCigars
MAke grOuChO MArX JeALOuS : h-nd cas a n soc a Adam’s Cas n el Doado hlls.
NOt JuSt CAr MAkerS: hmdos avalabl ncld som b Ba.
climate, and the skill of workers because it ’s all hand rolled. You’ve
got to know what you’re doing,” Markhieh said.
As stated, the soil and region where a cigar’s tobacco is grown
plays an important role in its taste and profile. But, in Markhieh’s
opinion, people sometimes place too great an emphasis on the
region from which a cigar is grown. By way of example, some
cigar aficionados are excited by the thaw in U.S.-Cuban relations,
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
27/60FEBRUARY 2016
hopeful that with a weakening embargo, world-renowned Cuban cigars may become
a viable commodity once more, but Markhieh said, he personally sees it as a moot
point.
“We have cigars as good as Cubans in Nicaragua, Honduras, and the Dominican
Republic. But for a lot of people, they want to try it, and they think Cuban cigars are
the best. For me, it’s not a big deal, to be honest with you. Back in the old days they
were talking about how the French wine was the best wine. But now they create more wine in Chile, Argentina and Napa. Tey have wine as good as French wine. Cigars
are about the same. Back in the old days there was no Nicaraguan, Honduran or
Dominican. It was only Cuban. So you had that embargo and these countries started
introducing cigars. Tat’s my opinion, but everybody has their own preference,”
Markhieh said.
For his own taste, Markhieh prefers consistency and a smooth smoke from his cigars.
“I like Nicaraguans, but Padron cigars are one of my favorites. It’s very nice, consis-
tent, smooth, creates no bite, and has no harshness to it.”
Along with the cigars Adam’s offers a small selection of pipes, pipe tobacco, hookahs,
and smoking accessories.★
THE STORYBEHIND THE
ICONIC CIGARSTORE INDIANBecause of the general illiteracy
of the populace, early storeowners used descriptive
mbms gus stheir shops’ wares; for example,
barber poles advertise barbershops, show globes advertised
apothecaries and the three
gold balls represent pawnshops. American Indians andtobacco had always been
associated because AmericanIndians introduced tobacco to
Europeans,[1] and the depictionof native people on smoke-shop
signs was almost inevitable.As early as the 17th century,European tobacconists used
gus f amc is advertise their shops.
“ With cigars you’ve got o have …three things: The soil, ...the climate, and the skill of workers
because it’s all hand rolled.”
iMPOrteD: Cas ac slvs fom Ncaaa, hondas and Domncan rpblc.
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28/608 | FOLSOM LAKE ENTERTAINER
JENN JOHNSONANYTIME FITNESS, 9711 VILLAGE CENTER DR., GRANITE BAY (916) 786-3999
IT’S NOT TOO LATE get t , stay t
9 TRAINERS IN THE FOLSOM AREA SHARE HINTS ON HAVING A HEALTHY ROUTINE
WHAT IS YOUR BACKGROUND IN PERSONAL
TRAINING/FITNESS?
I specialize with a diverse background in functionalathletic training, corrective exercise and rehabilita-tion. Being a former college athlete that has suf-
fered from injuries myself, I speak from experienceand empathy for those that I train and help.
WHAT DO YOU DO TO CONTINUALLY STAY CUR-
RENT ON FITNESS TRENDS AND INFORMATION?
Social media is one of the simplest and quickestways for not only myself but also for my clients tostay up-to-date on the latest trends, dos and don’tsf h hh ss usy. Cug constantly pursuing an education in kinesiologyand sports medicine is another way for me to stayup-to-date on the latest trends and information.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
My g hshy s “hy, hhy, fu”. i m m b sc bc h ss juy, ubc fsys hcauses of extremes, whether it be overtraining or
too much of an unhealthy lifestyle, and balance isthe key to a successful lifestyle.
WHAT DO YOU DO TO STAY IN SHAPE?
In order to stay in shape I am constantly engagingmyself in an active lifestyle six days a week. Mostof the time I am doing a functional lifting routine,self-myofascial release or swimming. Circuittraining and yoga are also involved in my weeklybasics as I try to be a leading example of balancedss. ous f h gym i mk su h mynutrition is given just as much attention as I dowith my time in the gym.
■ FITNESS
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29/60FEBRUARY 2016
We offer a great selection of campsfor a wide range of ages and interestsdance, theatre, zoo camps, sports,
arts & crafts, science and engineering,academics, teen camps, aquatics,
lmmaking, and much more!
Folsom Parks & Recreation
Camps for ages 4 to 17, with options to
a few hours, single days, and full weeks
Register today!http://webtrac.folsom.ca.us
or call 355-7285
Summer Camps Z A from rts to oo!
CONTINUED NEXT PAGE
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
i h b c my h f, sg gymscs c s ch. F
the past 18 years, I have been doing Pilates for the exercise, to keep me ground-ed, and to have less pain and fewer injuries. I have been teaching Pilates since2002, i’m ch g fcuy f Bc By ps. i m csc-g ps ch (mg i s c by l S Mgu,h s c by M. ps hmsf), i s ch B, susstraining, and strength/balance training using Pilates principles as my base. In kg h h b , i h k cjuc-tion with physical therapists, chiropractors, and doctors my entire career to helpeveryone from the couch potato to the severely injured to the professional athlete b mm s hy c c fs fm juy, jus, perform better in their sports and life — it’s all about living a better, longer life.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS
TRENDS AND INFORMATION?
i sy cu fm hh, ss, ps by g ps ss cfcs guy, kg csss kshs h hteachers, and reading a lot of books, articles, and blogs.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
B k yu by. ths s’ m b sy ...qu h s! Yuneed to work hard to keep your body healthy, and you should put in the work tom y fcy. “th s h s”, s sk - smxcss f fcu, hy musy ffc g-g yu by sg, sb, xb, bc. Bu ’ ush yusf sh h yu c’ b c y y. Csscy s cc. i s b h
kg s y fu. i h m bu h h bswork so that they can continue our work when they’re not with me for greatermc. ths s y ffc hg cc msgms su,which results in less pain and more energy. Really, it’s all about living a better,longer life and feeling powerful in our bodies.
WHAT DO YOU DO TO STAY IN SHAPE?
I do Pilates almost every day - sometimes a full session, but sometimes just af mus. i s suss g b css f x sgh bc, i u h i c. tyg k u h my 3-y- hs !
HILARY ROGERSPILATES TWIST, 6606 FOLSOM-AUBURN ROAD, #8,FOLSOM, (916) 936-4520
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30/600 | FOLSOM LAKE ENTERTAINER
■FITNESS
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
i s h k h sk f “G Sh, G” hyhmc gymscs bb h mchg k
dumbbells for Christmas back in the 1980s. I always loved exercise and started teaching water aero-
bcs f my c c m h i s 17. i chg h gu ss csss
1998. t h ch h scc u gs, i bcm s ys g.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?
i s my kshs s i c sy cu ss s. i cs ubsh by us-
try leaders such as AFAA and NCSM. I also consult my colleagues at Broadstone who all have extensive
kg h .
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
i b h mus ys chg u bs ys ch u ss gs.
t cmb bm ss us, i cug f my cs css , y h
strength training routines and add high intensity intervals to their workouts.
WHAT DO YOU DO TO STAY IN SHAPE?
I’m lucky that teaching a variety of classes at Broadstone keeps me in shape. I also am careful about
what I eat. Outside of work, I enjoy cycling, hiking, swimming, and chasing around my kids.
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
My mm s my s. Sh s ys hh ss u ps bcs
home. I would work out with her. When I was 15 years old, I joined our local gym. I have a B.S. degree inelementary education and have taken nutrition classes in college as part of my pre-requisites. I started
ccg Bkm yg 2008. th i hugh 200-hu g 2012 bcm c
ch h yg. rcy, i bcm c ch if H ps. i m ucky h cmb m
hbby uy h hs ch h hh ss gs.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?
t sy cu ss s, i ss mgs, sch h b, bks by -
k yg/ps ucs, kshs, k h ss fsss.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
I feel exercise and diet are the two biggest components to living a longer healthier life. Research and my
personal experience suggest that people who continue to move their body on a regular basis experi-ence less health problems and pain. To me, it is the best and least expensive form of insurance. Many
of our students have been able to help their bodies and state of mind just through proper diet, exercise
and movement. Some people have even been able to prevent surgery and/or reduce the amount of
mcs hy k. i s hk s m sm fm f xcs h yu c cmm . My
m hshy s k mg! if yu ’ m – yu s .
WHAT DO YOU DO TO STAY IN SHAPE?
I eat a healthy diet. I try to eat meals that are proportionate. I drink a protein shake nearly daily and
consume fruits, vegetables, lean meat and about 64-90oz of water per day. I minimize sugar, salts, pro-
cessed food, and eating out. I practice yoga approximately 3 days per week and Pilates 1 day per week.
Also, I take time out to just relax weekly. Nightly I try to get 6-8 hours of sleep. All these components
h m sy f hh.
TERRI LANGLEYBROADSTONE RACQUET CLUB, 820 HALIDON WAY, FOLSOM,(916) 983-9180, WWW.SPARETIMECLUBS.COM
TRACY LOVELANDBIKRAM YOGA FOLSOM, 013 RILEY ST, FOLSOM, (916) 984-9000BIKRAMYOGAFOLSOM.COM
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WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING?
i m cm bybu h 17 ys f xc s g/ -
ss mgm. i cuy h naSM, aFaa ccs. i h succssfuy
y fm chm ss cms fss hs,
post surgery rehabilitation patients to your average person just wanting to look and
feel better.
HOW DO YOU KEEP UP ON CURRENT TRENDS AND INFORMATION?
f hg m fu f bmchcs us xcs scc sc-
plines, in adition to keeping up on new studies is imperative for understanding the
validity of new trends.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
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about results, about helping individuals safely actualize their true potentials.
WHAT DO YOU DO TO STAY IN SHAPE?
i k bs!
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
I have been a personal trainer for 4.5 years. I hold an associate’s degree in advanced
hh ss g m c h naSM.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND
INFORMATION?
i cfcs, bs, us sc m sy cu ss s
fm. i jy g h h hs c i y fm my
cs h fsss hs .
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
I became a personal trainer to help people improve their lives through better health
ss. th bs h c fm xcs g by h hysc.
When people’s attitude toward life changes based on their success in the gym then
positive changes tend to follow. Every individual has different goals and motivators
and it is in the acknowledgment of these differences that one can help drive success.
WHAT DO YOU DO TO STAY IN SHAPE?
I constantly challenge myself with new activities and keep track of my progress to mo-
m. i cg h bs f kg h hs h gu m
toward success. I keep in contact with personal trainers and a nutrition coach to make
sure I am constantly progressing with my training and nutrition. I enjoy working out
and eating healthy to perform well inside and outside of the gym.
MIRIAM NUÑEZANYTIME FITNESS GRANITE BAY, 9711 VLG CTR DRIVE, STE 125, GRANITE BAY(916) 786-3999, ANYTIMEFITNESS.COM
ADAM PILKENTONCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100 [email protected]
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WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
C ms , c u x i g sus.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?
n ccs, ss sms f g.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
Fcus fm, fuc. ajus gms u’s . S xcs hhigh side and strive to achieve those expectations, but also be willing to roll with whatever andadapt the plan to continually see optimal results.
WHAT DO YOU DO TO STAY IN SHAPE?
Eat healthy and exercise regularly.
MICHAEL MASCIOCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]
KAT KUNDECALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]
NIRVAN REDCALIFORNIA FITNESS, 700 OAK AVE PKWY, FOLSOM(916) 932-0100, [email protected]
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
i g u ny h c g s my m! i u my ss f ss
c bu gh ys g h i bcm c s .
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?
I read articles on the latest research and constantly challenge myself to try new things.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
Sg h ysy! My hshy ums sss g – ’s cb f y -
. wk b sg h yu ysy!
WHAT DO YOU DO TO STAY IN SHAPE?
I train like a boss
WHAT IS YOUR BACKGROUND IN PERSONAL TRAINING/FITNESS?
My passion is to educate and lead others to live an active and healthier lifestyle. Up until I turned
18, I weighed over 260 pounds and was picked on all the time about it. Nothing changed until I
set some small attainable goals for myself and I achieved my goal of getting down to 190 poundsover time.
WHAT DO YOU DO TO CONTINUALLY STAY CURRENT ON FITNESS TRENDS AND INFORMATION?
r, sm m! i jy g bks kg u cs h gg
h f ss y.
WHAT IS YOUR TRAINING/EXERCISE PHILOSOPHY?
Your Body can do just about anything, it’s your mind that you have to convince.
WHAT DO YOU DO TO STAY IN SHAPE?
ey y f i my mg cs, i sy mysf h cs c i c “MY tUrn” i
myself, I enjoy resistance training, full body exercises that serve my body a purpose, make it stronger.
■FITNESS
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A rt in its many forms expresses emotion and for Wendy Ward this
couldn’t be truer.
Wendy owns and operates Wendy Ward Studios in Pioneer. Her
paintings are a true expression of her inner thoughts and she embrac-
es the emotional journey that results in her beautiful images.
“I paint from the inside out,” she said. “It’s connecting with emotions and feelings.
Tis is an expression.”
Wendy’s journey has been a long one and she has used her emotions and turned
them into art — healing art.
Wendy was the victim of a heinous crime in the 1970s. In the years since, her
attacker, Mario Garcia, committed another crime — murder. He is now serving a
sentence of 59-years-to-life for killing Christie Wilson in 2005. Wilson’s body has
never been found.
Art is good for the soul
FACeS iN SPACeS: As Wnd Wad sowcass panns a sdo n Amado Con.
BY PENNE USHER | PHOTOS BY PENNE USHER
WHERE: 22594 STATE HIGHWAY88, #18, PIONEERCONTACT:(209) 295-2224WWW.THEMERMAIDMUSE.COM
Wendy Ward’s
Studio
■ AMAD
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Wendy draws on her past and her
passion to create her works of art. She
also teaches classes and helps others
through art.
When she was younger Wendy found
solace in nature.
“I used to draw from nature. I’d write
and study down at the river (in Ohio),”
she said. “Drawing was my way of
studying what it was I was seeing in
nature.”
After a career in the I field and in
marketing, Wendy has found her way
back to art.
After her husband died two years
ago, she decided it was time to getback to her roots.
“I wanted to get back to my art,” she
said. “Tis is an expression.”
Her paintings start from words. She
takes a canvas and writes words on
them. From there the image emerges
and it takes her where it wants to go,
she explained.
“Te sole speaks,” she said from her
studio in Pioneer.
Te images of women are strong,
with bold colors. Each tells its own
story.
Wendy also teaches classes. One of
those is the soul collage class.
SoulCollage began in 2001 with the
publication of a book by Founder,
Seena B. Frost. Tere are now over
2,500 trained facilitators sharing theprocess in 39 countries, according to
its website.
SoulCollage is a creative collage
process. You make your own deck of
cards — each collage card represent-
ing one aspect of your personality
or soul. Use the cards intuitively to
answer life’s questions and partici-
pate in self-discovery.★
MerMAiDS: Wnd Wad’s n panns a a con of sol.
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■ AMADOR
A mador Vintner’s wine extravaganza Behind the
Cellar Door is a weekend of wine seminars,
sneak-peeks, special and large format wines, wine
offering, a silent auction, music and more.
Te entertaining and educational wine event features a
commemorative wine glass for your barrel tasting and
scrumptious eats at 43 family-owned Amador wineries,
along with a cornucopia of themed tastings, seminars and
demonstrations guaranteed to enhance your knowledge andappreciation of fine wine.
Get the VIP experience for $100, which includes a wine-
maker reception Friday, Saturday and Sunday tastings,
seminars and entertainment at 43 wineries. Attendees of the
winemaker reception receive a commemorative wine glass
plus a mystery cellar key which may unlock the door to an
amazing fits.
Separate admission is available, $60 per person for Fri-
day’s winemaker reception
Friday evening, at 6 p.m March 4, in the barrel cellar at er-
ra d’Oro Winery savor a sumptuous array of gourmet food
and wine pairings created by the culinary stars of American
River’s Culinary College (including vegetarian options)
accompanied by music, silent auction, winemaker selections
and an array of outstanding Amador County wines and
many of our lovable local winemakers on site.
What’s Behind
the Cellar Door
Behind the CellarDoorWHERE: 11 A.M. TO 4 P.M. MARCH 5 AND 6TICKETS: VIP TICKETS ARE $100 FOR THE WEEKENDAND INCLUDES A FRIDAY WINEMAKER RECEPTION.WEEKEND TICKETS, FOR BOTH SATURDAY ANDSUNDAY ARE $50. SUNDAY ONLY :$40. DESIGNATEDDRIVERS:$10.MUST BE 21 OR OLDER TO PURCHASE TICKETSTICKETS ARE LIMITED WWW.AMADORWINE.COM.
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Just 30 minutes from Folsom(Hwy 50 E to Latrobe Rd. to 16 E to 49 S)
www.suttercreek.org
Art Galleries, Antiques and Boutiques
Wine Tasting, Restaurants and Charming Inns
Make it Your Next Getaway!
14191 Main StrAmador City, CA 9
(916) 798-56
A Sw lile gif buiq ta caers ur visio and lcal cmmuniy find ta unique gif .
Hours: Thursday - Sunday 10am - 5p
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■ EL DORADO HILLS
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From the outside it’s another office complex, but when you open
the door to the Dry Diggings Distillery you are transported to
a different time and place.
Te tasting room of the distillery has one feeling as if they
stepped into the 1800s.
Te first portion of the room resembles more of a miners-friendly water-
ing hole. Further down the antique bar is the “San Francisco” area com-
plete with crystal chandeliers and heavy, burgundy, velvet drapes.
All of this is the brainchild of Gordon Helm and Cris Stella.
“We’ve always had an affinity for spirits,” Helm said. “We had an idea for
a distillery and we already had this location. It just worked out.”
It wasn’t all easy going. Te business partners had a lot to learn about mak-
ing the distilled libations they serve, which include whiskey, vodka. Tey
are currently working on a brandy.
Te craft spirits distillery is focused on locally produced farm fruit, grains
and wine for the vodka, whiskey, brandy and bourbon.
Tey work with local farmers, vintners and breweries to craft spirits that
represent this unique area.
Bourbon,brandy,
vodka,whiskey DRY DIGGINGS DISTILLERY MAKES ITSSPIRITS FROM LOCALLY GROWN GRAIN, FRUIT
BY PENNE USHER | PHOTOS BY JEREMY BURKE
WHERE: 5050 ROBERT J MATHEWSPKWY SUITE 850, EL DORADO HILLSCONTACT:(916) 542-1700DRYDIGGINGSDISTILLERY.COM
Dry DiggingsDistillery
CONTINUED NEXT PAGEBOttLeS uP: A collcon of D Dns Dsll bols s bnd ba.
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Te tasting room captures the gold rush era, and has many unique historical elements. Tere are
tours, tastings and a variety of items for sale, including copper mugs, tea kettles and flasks.
Just off the tasting room is where the magic happens. Steel stills are used to distill the spirits.
Dry Diggings is a founding member of the California Artisanal Distillers Guild.
California distillers produce some of the finest products in the world. Dry Diggings has many
products in barrels and releases new bottles as aging is completed.
Tey are currently working on rye whiskey, bourbon, brandy and other more covert products.
Tey use fruit and other locally grown crops in their fermentations.
“Our plan is to distill traditional products while also exploring the outer fringes of the distilling
experience to share ‘49er spirit,” Helm said.
astings and tours are offered daily. Tey also host a variety of culinary workshops, featuring all
things bourbon.★
Ot FrOM Dr. WhO: A sll a D Dnssll.
ruM’S the WOrD: Bols of 40 pcn poof l m a lnd p and ad o b sppd.
OCk, StOCk AND BArreLS: Sps a nals a dsll.
DRY DIGGINGS DISTILLERY
PRODUCTS ARE AVAILABLE AT
THESE ESTABLISHMENTS:
Current retail locations:
lks Bgs
7130 Douglas in Granite Bay
Lakeforest Wines2222 Francisco Drive in
El Dorado Hills
Taylors Market2900 Freeport Blvd in East
Sacramento
AK Discount106 N. Sunrise in Roseville
Stonelake Vine and Spirits2619 Riparian in Elk Grove
Select Wine and Spirits4271 Truxel in Natomas
Select Wine and Liquor 212 Harding Boulevard in
Roseville
CURRENT BAR/RESTAURANT
LOCATIONS:
th G B K S, Scm
36 Handles1010 White Rock Road in
El Dorado Hills
Get your own
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DIGGINGS MANHATTAN
DIGGINGS MULE
RUBICON OLD-FASHIONED
WHISKEY SOUR
DIGGINGS MANHATTAN
2 ounces Dry Diggings 31 N
50 Bourbon Whiskey
1/2 oz sweet vermouth1/2 oz dry vermouth
1 dash bitters
Swirl with ice to chill, pour into
a cocktail glass, and garnish
with a maraschino cherry.
_______
RUBICON OLD-FASHIONED
1 teaspoon simple syrup
2 dashes Angostura Bitters,
plus more to taste
1 half dollar–sized slice orange
peel, including pith
2 ounces Rubicon Rye Whiskey
1 maraschino cherry
In old-fashioned glass, combine
simple syrup and bitters. Fill
glass halfway with ice, then
stir about a dozen times. Add
enough ice to fill glass. Squeeze
orange peel over glass to extractoils, add peel to glass, and add
whiskey. Stir just until drink
is cold and alcoholic bite has
softened, about a dozen times.
Garnish with cherry, swizzle
stick, and straw.
_______
Just in timefor cocktail hour
MIXING IT UPWITH DRYDIGGINGS
SPIRITS
DIGGINGS MULE
1 1/2 oz Bodie 5 Dog White Whiskey
Ginger beer
1 splash Rose’s lime juice
Ice
Fill glass with ice. Add bourbon, fill with
ginger beer and a splash of lime juice.
Stir and drink.
_______
MEYERS WHISKEY SOUR
2 oz Dry Diggings Whiskey
Half a Meyers lemon, squeezed
Pinch of sugar
Shake ingredients and serve on the rocks or
up garnished with a
Meyers lemon wedge
_______
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LIVE showsUPCOMING7 p.m. Feb. 6
Aaron NevilleR&B
7 p.m. March 4
Kory Gibbs15-year-old rock-and-blues guitarist
7 p.m. March 24
Aaron LewisCountry
7 p.m. March 26
GKO6Gb Kck-ou 6, mx m s ghg
competition
■ENTERTAINMENT
JACKSON RANCHERIA CASINO RESORT 12222 New York Ranch Road, Jackson. Tickets available at jacksoncasino.com.
HARD ROCK HOTEL & CASINO LAKE TAHOEVINYL LAKE TAHOE50 Highway 50, Stateline, NV.
Tickets available at hardrockcasinolaketahoe.com/events-entertainment.
aron Neville
o gbbs
aron Lewis
Lavs gnSla
9 p.m. Feb. 5
Achilles WheelRoots and world music/Rock and Roll band from
Northern California
9 p.m. Feb. 6
Rudy Colombini & The UnauthorizedRolling StonesTribute band
9 p.m. Feb.12
Lavish GreenRock
9 p.m. Feb. 13
Mr. Crowley, Ozzy Osbourne Tribute
Tribute band
9 p.m. Feb.19
SlaughterHair metal band
9 p.m. Feb. 20House of Floyd - Pink Floyd TributeTribute band
9 p.m.Feb. 27
The Great Pumpkin – Smashing Pump-kins TributeTribute band
P h o t o : i N 2 A L L M u S i C
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4 – 8 .m. Fb. 5
The NutrientsTop-40, classic rock
9:30 .m. – 1:30 .m. Fb 5Audioboxx Classic rock
10 .m. – 2 .m. Fb. 6
AudioboxxClassic rock
4 – 8 .m. Fb. 12
Kenny Frye BandCountry
9:30 .m. – 1:30 .m. Fb. 12
Maxx Cabello Jr.Blues, rock
10 .m. – 2 .m. Fb. 13
The Wiz KidToday’s hits
1 – 4 .m. Fb. 14
Buck FordCountry
4 – 8 .m. Fb. 19
BB McKay & The Bumps‘50s, jump/swing, rockabilly
9:30 .m. – 1:30 .m. Fb. 19
Thunder CoverToday’s hits
10 .m. – 2 .m. Fb. 20Superbad‘70s - ‘80s dance hits
1 – 4 .m. Fb. 21
Two Steps DownCountry
4 – 8 .m. Fb. 26
PoparazziClassic rock, top-40
9:30 .m. – 1:30 .m. Fb. 26
The Spazmatics‘80s new wave show
10 .m. – 2 .m. Fb. 27
Decades‘70s to today’s dance hits
1 – 4 .m. Fb. 28
Dave RussellCountry
t Spazma
knn F Ba
Maxx Cabllo
Spb
t Wz kd
RED HAWK CASINO1 Red Hawk Parkway, Placerville. Tickets available at www.redhawkcasino.com.
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■ ENTERTAINMENT
BlackWater, a country and southern rock band, has been brining their brand of
outlaw country to stages all around the greater Sacramento area.Members forming this band are longtime friends and “brothers from other
mothers,” according to drummer Dan Zahra.
Guitarist Billy “Skeeter” Haggard, also on vocals, odd Prout, bass and vocals, and Johnny
Maes, on guitar, along with Zahra make up the band with Christopher Duran singing lead
vocals.
Tese guys have been an active part of the Sacramento music scene for many years and have
thousands of shows under their belts. Te group came together after their paths led them to
a chance meeting. Duran and Zahra were starting a new country project that had been in the
works for a few weeks when Duran was approached by Haggard and Prout to collaborate on
a new project.
Te call was made, parties agreed and bringing Maes on board rounded out the new power
house of gritty country infused with a healthy serving of Southern Rock, according to the
band’s Reverb Nation page.
“If you are looking for more than just a band to dance to, load up the truck and take a ride on
down to the swamps of BlackWater Country,” Zahra said.
UPCOMING SHOWSFeb. 26
Valencia Club, Penryn
March 19thu vy Cs – m sg
April 9The Purple Placer, El Dorado Hills
April 16Referees Sports Bar, Citrus Heights
May 7Rookies Pub and Grill, Manteca
May 13Valencia Club, Penryn
May 27Power House Pub, Folsom
For more information,visit their Facebook page
www.facebook.com/BlackWaterTOC
BlackWater burns up the stagewith their outlaw country sounds
BY PENNE USHER | PHOTOS COURTESY
“If you arelooking for morethan just a band todance to, load up
the truck and takea ride on downto the swampsof BlackWater
Country.”
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Christopher “Duranimal” DuranWHERE ARE YOU ORIGINALLY FROM? TELL ME A LITTLE BIT ABOUT
HOW YOU GOT INTO MUSIC.
I was born and raised in Sacramento and was exposed to music from
a very early age.
My father was a musician, and club owner, and my mother had a love
for music that was immeasurable. I recall going with my father on
Friday nights to his nightclub (The Palm Grove Ball Room), which was
a very popular Latin hot spot on K Street in down town Sacramento
before it was tuned in to the ever so happening K Street Mall.
I was dragged on stage at 5 years old and I was hooked, the lights,the energy, the smell, and the birth of my addiction, it’s something I
will never forget as long as I live.
I picked up a saxophone in the fourth grade, and a microphone in the
ninth grade.
YOU’VE BEEN PLAYING MUSIC FOR A LONG TIME, WHAT WAS
YOUR FIRST BAND?
I was in the club scene by 16 and on tour by 19. I have jammed with
members of Motley Crue, Dio, Loudness, AC/DC, Ozzy, Dokken and 20
many others. I simply have lost too many brain cells to remember.
I came off the road in 1992 and joined a local band called Dead inSpain which lasted about six years after that joined Kattywompus
whose biggest accomplishment was winning the 2002 Just Plain
Folks award for best metal song for that year, shortly after that I
joined Meatln a top-40 metal band whose biggest accomplishment
was winning 2004 Best Metal Cover Band by Sacramento News and
Review.
My current band and biggest love is BlackWater, an outlaw country
project with members from KattyWompus, Emerald City and Slick
Black Cadillac.
The Entertainer recently caught up with BlackWater for a little Q & A
John Maes TELL ME A LITTLE BIT ABOUT YOURSELF.
I was born in Roseville and still live in Roseville to this day. My
real job is as a sales rep for Troy Lee Designs and Spy Optics.
My hbbs cu shg, hug , f cus, yg h
guitar.
DID YOU HAVE FAMILY MEMBERS AS MUSICAL INFLUENCES?
My older brother Shane played drums in a band as I was
growing up, so I wanted to play guitar. I started playing guitar
h i s 14 ju hgh.
GROWING UP WHO WERE YOUR MUSICAL INFLUENCES?i h f musc ucs gg u, ms f hm
being rock or blues guitarists like Paul Gilbert, Michael Shenker,
Matthias Jabs and Warren DeMartini. I later got into blues guys
like Kenny Wayne Sheppard, Johnny Lang and John Mayer.
WHAT OTHER BANDS YOU’VE BEEN A PART OF?
I had many bands through high school with buddies and played
s. i s shg bss ums 1995
started winning and making money. So I stopped playing guitar
for about seven years while I traveled to a different tournament
almost every weekend. Then got the itch to play again and got
in a band with my brother called Slick Black Cadillac and startedgigging regularly around the Sacramento/Reno area. Then we
put a classic rock band together with our friend and local D.J.
Pat Martin for special moto events for work. We called that
b tbx Mj. th s cuy musc bcm m
more popular, the clubs started wanting more country bands
to play around town. So we put together a band with buddies
from a couple rock/metal bands and called it BlackWater. And
here we are two and a half years later, playing every chance
g b m s shg bss ums h m,
everybody’s day jobs and all of our family’s.
CONTINUED NEXT PAGE
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Todd ProutWHERE ARE YOU ORIGINALLY FROM? TELL ME A
LITTLE BIT ABOUT HOW YOU GOT INTO MUSICi s b s S lk Cy, Uh
starting playing in bands around 14 years old. It
was formed with a couple of guys I grew up with.
We rehearsed in my buddy’s garage and played
high school parties at that time.
DID YOU HAVE FAMILY MEMBERS AS MUSICAL
INFLUENCES?
My grandma was a singer but I didn’t learn that
until later in life. No one else in my family played
but my parents were supportive.
GROWING UP WHO WERE YOUR MUSICAL
INFLUENCES?
t ly Chcg y ucs bu
l z, lyy Skyy Jhy Csh
were paramount in keeping me playing.
WHAT WAS YOUR FIRST BAND?
I honestly don’t remember the name.
WHAT OTHER BANDS HAVE YOU BEEN A PART
OF?
I played with Emerald City Johnny Idol, the Torpe-
does, Road 88 and Voodoo Fuzzbox.
Why do you play?
It’s in my blood. Other than that it’s what me and
my friends do to entertain ourselves.
What is the allure of being on stage?
I’m not really a big stage guy. I love to play. It’s
always been a love/hate relationship. Writing
feeds my soul more than playing. ★
Billy “Skeeter” HaggardWHERE ARE YOU ORIGINALLY FROM? TELL
ME A LITTLE BIT ABOUT HOW YOU GOT INTOMUSIC.
I was born and raised in Nor Cal. My dad
played guitar and I’ve been around music my
entire life. I grew up in Honky Tonks with some
of my dad’s old-school country buddies like
Bud Duncan, Bob Wills and the Texas Playboys,
Tiny Moore, Merle Haggard’s band, Red Mur-
rell and many others.
GROWING UP WHO WERE YOUR MUSICAL
INFLUENCES?
i m uc by Jhy Csh, Hx,Hank Williams Sr., Muddy Waters and my dad.
YOU’VE BEEN PLAYING MUSIC FOR A LONG
TIME, WHAT WAS YOUR FIRST BAND?
My s b s bck h g s
called Rapid Fire.
WHAT OTHER BANDS YOU’VE BEEN A PART
OF?
Other projects I have been apart of are Lipstick,
Captured, Voodoo Fuzzbox, The Dukes of
Haggard and Emerald City.
Dan ZahraWHERE ARE YOU ORIGINALLY FROM AND
TELL ME A LITTLE BIT ABOUT HOW YOU GOTINTO MUSIC.
I was born in San Francisco and raised in
Lower Lake, Calif. I started beating on things at
3-years-old when I would get my moms wood-
en spoons and go to town on pots and pans and
Tupperware.
DID YOU HAVE FAMILY MEMBERS AS MUSI-
CAL INFLUENCES?
My mom played guitar so I picked it up from
her.
GROWING UP WHO WERE YOUR MUSICAL
INFLUENCES?
I enjoyed all genres of music and played it all
too. From disco, rock, country, easy listening like
Carol King, and Boz Skaggs. You name it.
WHAT WAS YOUR FIRST BAND?
My s b s hgh sch Bck
lghg! i s g ck b.
OTHER BANDS YOU’VE BEEN A PART OF?
After moving to Sacramento, I played in Roxoff,
Mosaic, DaraWild, Fetish Underground, South
Bound, Roxoff 2, KattyWompus and now
BlackWater.
WHY DO YOU PLAY? WHAT IS THE ALLURE OF
BEING ON STAGE?
I play because it feels great to do something I
enjoy that makes people happy. It is just a de-
sire to express myself musically. It’s a powerful
fg f hss ssfc.
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BY AARON DARLING | PHOTOS COURTESY
For nearly a decade Heyday Café has
served Main Street, Placerville, inviting
one and all to revisit the good times with
friends and family. Heyday is the highest
rated restaurant in the area attracting even celebrities
as they pass through.
At lunchtime enjoy their Roasted Butternut Squash
salad with bacon, goat cheese and brown sugar cider
vinaigrette or the Chicken with Mango and Chut-
ney Panini. Pizzas include ruffle and Chicken, and
Bacon Bleu. At dinner, their Baked Brie followed
by Seared Salmon or Chicken Marsala are sure to
satisfy.
Heyday has a daily pizza special, as well as a daily
featured wine or beer. Every so often they feature
a special wine dinner or a wine pairing dinner andeach weekend, Friday through Sunday, they offer a
unique dinner special.★
Heyday CaféRevisit the
Good Times
■DINING
WHERE: 325 MAIN ST, PLACERVILLECONTACT:(530) 626-9700HEYDAYCAFE.COM
Heyday Café
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WINE COLUMN
W elcome to our very first
wine column for the Folsom
Entertainer magazine.
In California there are nearly 4,000
wineries. Any new winery opening their
doors has very stiff competition from already recognized
brands. So this month we like to feature a relatively new
winery, Kapara Cellars that produces excellent quality winesbut is struggling for brand recognition especially not having
a tasting room.
Kapara (Ka∙pa∙ra) - An old world term for a new found
friend.
Kapara Cellars specializes in small lot, premium wines.
Whether it be a fine Cabernet Sauvignon from Stags Leap
District in the Napa Valley, a wonderful Chardonnay from
Los Carneros, a fantastic Pinot Noir from Sonoma Coast,
or a spectacular Zinfandel from Napa or the Shenandoah
Valley in Amador County, Kapara wine is derived from onlythe best vineyards and appellations in California.
Kapara’s first commercial vintage was highly successful.
Having submitted six of their 2012 vintages for judging to
the largest wine competition of American made wines in
the world – the San Francisco Chronicle Wine Competi-
tion.
More than 6,000 wines were judged and only the best
received medals. A panel of world-class wine experts judged
this week-long competition during the first week of January
2015.
Kapara wines faired extremely well in the competition with
five of the six winning medals. Teir 2012 Napa Valley Cab-
ernet Sauvignon Reserve won a Double Gold medal, and
their 2012 Sonoma Coast Pinot Noir won a Gold medal.
Tey also won two Silver medals for their 2012 Carneros
and Sonoma Coast Chardonnays, and a Bronze for their2012 Napa Valley Howell Mountain Zinfandel.
After the competition, one of the judges congratulated
Kapara saying that it is rare that a first-time entrant in the
competition wins a medal, and unheard of to win five med-
als. Obviously, Kapara is doing something special.
UnWined, in Old own Folsom will be hosting a Kapara
tasting, 5:30 to 8 p.m., Feb. 19. Tere will be great discounts
on half case and case purchases. Ken Giberson, owner/
winemaker will be present to answer any questions. Tis is a
tasting event not to be missed.
Erik , together with his wife, Crickett, have owned and
operated UnWined (formally WineStyles), a wine bar and
wine retail store in Old own Folsom on Sutter Street for 7
and a half years.
Erik has had a passion for wine all his life. Born in Australia,
he has visited most of the wineries in Australia and has traveled
to many wine regions around the world, Germany, France, Italy,
New Zealand, Canada, and of course California.” ★
BY ERIK LOIGOM
Award-winningnewbie struggles
with branding
KAPARA CELLARS ENTERS SIX WINES AND
WINS FIVE MEDALS AT COMPETITION
8/20/2019 FolsomEntertainer Feb 2016 for web.pdf
49/60FEBRUARY 2016
T ake your taste buds on a world tour at the 2016 International Culi-
nary Festival in Folsom. Te multicultural feast takes place from 3-6
p.m. Sunday, March 20 at the Folsom Community Center located at52 Natoma Street. ickets are available for $25.
Hosted by the Rotary Club of Historic Folsom, the International Culinary Fes-
tival will present food, wine and entertainment inspired by countries around the
world.
Featured restaurants include the Bac