Granite Bay View - October 2011

8/4/2019 Granite Bay View - October 2011

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M A G A Z I N EM A G A Z I N E

G R A N I T E B A YG R A N I T E B A YOCTOBER 2011OCTOBER 2011

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U.S.PostagePaid

Permit#275

Roseville,CA

95678

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PostalCustomer

GraniteBay,CA95746

Foodies rejoice!Foodies rejoice!Foodies rejoice!DOMINICKS BRINGSDOMINICKS BRINGSDOMINICKS BRINGSTHE OLD W ORLD TO G RANITE BAYTHE OLD W ORLD TO G RANITE BAYTHE OLD W ORLD TO G RANITE BAYPLUS: RECIPES, GARLIC,PLUS: RECIPES, GARLIC,PLUS: RECIPES, GARLIC,HONEY, PUMPKINSHONEY, PUMPKINSHONEY, PUMPKINSAND MORE!AND MORE!AND MORE!


2/56

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GRANITE BAY VIEW OCTOBER 3

What would we do

without food?Quite simply, wed

starve.

But beyond the factthat we need it to survive, without food, I dontthink wed have any funliving.

Food gives us some-thing to look forward to.Theres nothing like atasty home-cooked mealto get me through a longday at work.

Food awakens oursenses with smell, tex-

ture, and presentation.The combination of fla-vors can be truly magical.

Eating with the sea-sons helps us experiencethe passage of time. I

wait all year to eat applesand mandarins in the fall

they just taste betteraccompanied by thecrisp, autumn air.

Its the glorious powerof food that inspires thecontent for this months

View.In it, youll meet a

group of friends thatgather once a year toenjoy all things garlic(page 9).

Get some tips to buildthe perfect Italian pantryfrom our cover story onDominicks Italian Mar-

ket & Deli & Trattoria.Meet a few of the ven-

dors that bring theirgoods to the farmers

market at Quarry Ponds, which is open Sundaysthrough Oct. 16.

Youll find out howSource Tapas restaura-teur Irie Gengler is bring-ing the farm-to-tableconcept to Granite Bay

with new winemakerdinners (page 24).

And if youre feeling soinspired, youll also find afew recipes to try

autumn pork roast andpesto cheese cups!

Remember to savor lifethis month!

Michelle Carl is the editor of the

Granite Bay View. Reach her at

[email protected]

ALSO IN THE ISSUE:

Dining 23Real Estate 28

Parenting 46

Fitness 50

Daytripper 53

Calendar 54

ON THE COVER:The Bellizzi family, from left, Raquel, Dominick, Jerry and Daniela, inside their Granite Bay

establishment, Dominicks Italian Market & Deli & Trattoria.

COVER PHOTO BY ANNE STOKES

A little Italy in Granite BayDominicks brings a little bit of east coast Italian to Granite Bay.

Copyright 2011. All rights reserved. No part of this publication may be reproduced

without written permission of the publisher. The publisher shall not be responsible for

any liabilities arising from the publication of copy provided by any advertiser for the

Granite Bay View. Further, it shall not be liable for any act of omission on the part of

the advertiser pertaining to their published advertisement in the Granite Bay View. A

publication of Gold Country Media.

188 Cirby Way, Roseville, California 95678 www.granitebayview.com

General Info: 916-774-7928

Editor: Michelle Carl, 916-774-7955, [email protected]

Advertising director: Suzanne Stevenson, 774-7921, [email protected]

Advertising information: Rebecca Regrut, 774-7928, [email protected] supervisor: Sue Morin

OCTOBER 2011

Volume 21 Number 10

a view inside 4

The mane event 16Granite Bay students learn more than jumping at Cav-allo Stables.

MOMS turn the page 20Group offers support for moms.

Michelle

CarlEditor

Fall brings food for thought


4/56

4 OCTOBER GRANITE BAY VIEW

Dominick Bellizzi has beencooking authentic Italiansince his first job in his

uncles New Jersey deli andpizzeria at age 13. He refined

his skills by helping his motherin the family kitchen and worked in an Italian deli as asecond job.

The food industry was partof his growing up, his wifeRaquel Bellizzi said.

The Bellizzis ownDominicks, an authentic Ital-ian-American deli and trattoria(restaurant), just like you wouldfind in New York or San Fran-cisco. You can take out, eatthere or arrange for cateringservices for your next party.

The market is 100 percentItalian in dcor, deli items anddishes. Behind the counter aresandwiches, arancini rice balls,calzone, Boars Head delimeats, prosciutto, pepperoni,Italian cheese and lots more.On the display shelves are pas-tas, LaVazza coffee the sameas served in the Trattoria

extra virgin olive oil, balsamicvinegar, bread sticks, tomatosauce and olives.

On the lunch and dinnermenus are lasagna, fettuccine,gnocchi, ravioli, Bistecca AlFunghi (grilled New York steaktopped with portabella mush-room garlic butter sauce) andGiro DellItalia (Tour of Italy a combination of chickenparmigiana, baked lasagna andfresh fettuccine Alfredo).

Their specialty is lasagna.Its what were known for,

Raquel said.People often bring in their

own serving pieces so that they

dont have to serve from an alu-minum pan. Raquel suggestedto one regular customer thatshe tell her guests she, the host-

DOMINICKS ITALIAN

MARKET & DELI &

TRATTORIA

Where: 8621 Auburn-FolsomRoad, Granite BayPhone: (916) 786-3355Web: www.dominicksmarket

deli.comMARKET & DELI HOURSMonday Friday:10 a.m. to 5:30 p.m.Saturday: 10 a.m. to 4:30 p.m.Sunday: 10 a.m. to 3 p.m.

TRATTORIA HOURSMonday Thursday: 5-9 p.m.Friday: 5-10 p.m.Saturday: 4-10 p.m.Sunday: 10 a.m. to 3 p.m.

PHOTOS BY ANNE STOKES GRANITE BAY VIEW

In back from left, Jerry Bellizzi and father Dominick Bellizzi and, in front from left, RaquelBellizzi and daughter Daniela Bellizzi, keep things authentic and family-style at DominicksItalian Market & Deli & Trattoria.

Dominicks Deli -

Now thats Italian!Bellizzi family cooks from the heartBY TINKA DAVI

GRANITE BAY VIEW CORRESPONDENT

SEE DOMINICKS PAGE 6

Caprese salad is one ofthe many authentic Italianofferings on the menu atDominicks Trattoria inGranite Bay.


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ANNE STOKES GRANITE BAY VIEW

Bartender A.J. Fuentes serves up drinks for Marc and Lucas Elia at Dominicks.

ess, worked all day preparing it. When she claimed to be the

cook that evening, one of herguests called her bluff andbarked, B-------.This isDominicks lasagna.

The food business wasntDominicks planned career. After the couple married,Raquel worked for a bank andDominick worked for a tech-nology firm that transferredthem about every two years.

We wound up in Californiaand fell in love with this area,

Raquel said. When rumors of another

transfer surfaced, the coupledecided they didnt want tomove again.

Thats when the idea of open-ing a deli began brewing.

We missed the Italian cook-ing that you find in New Jersey

and New York. Its different. Yougo to restaurants where thehusband and wife do the cook-

ing. We missed the good sala-mi, the cheeses, the bread,Raquel said.

Looking around for a loca-tion, their Realtor led Dominickto the Granite Bay Village Cen-ter at Auburn-Folsom Road andDouglas Boulevard.

He came home that day andsaid, Raquel, I found a place.He had a good feel for it, shesaid.

Dominick is always hands-

on and he worked until two orthree in the morning fixing upthe place. People saw the lights,stopped by and encouragedhim.

From day one, this commu-nity has been great to us,Raquel said. Its supportiveand appreciative.

continued from page 4

DOMINICKS:Couple missedthe Italian cooking from back east


7/56


They opened the deli in 2004and two years later opened theadjacent trattoria at theencouragement of customers.Dominicks New York Pizza andDeli opened in Folsom in 2010at Blue Ravine Road and Fol-

som-Auburn Boulevard.We get a lot of East Coastcustomers who are used to thetraditional mom-and-popdelis, Raquel said.

They also get a lot of regularsfrom the area, people who rec-ognize authentic Italian.

Corporate Italian places arenot Italian, Dominick said.Our place now thats Ital-ian!

You can get pizza by the slice,

choosing from a New Yorkcombo, Chicken Cacciatore,Pizza a la Margarita and PastaPizza with Meatballs.

Everything we do is fromour hearts. We offer the bestquality, Dominick said.

The Bellizzis met in theirteens. Dominick was my prom

date, Raquel said. And the firstmeal he cooked for her wasmussels with fresh tomatosauce, garlic, basil and wine.He put it on the table andtaught me how to eat it by

using a half shell to spoon upthe sauce.

After they were married,Raquel, who is Hispanic,learned how to cook Italian,thanks to her mother-in-law.

She was a great cook and wehad elaborate meals at herhome, Raquel says.

The recipes at the deli andTrattoria are from Dominicksmother, who occasionally visit-ed the deli and sampled thedishes. If she didnt like some-thing, shed ask, Why did youdo that? Raquel said. Thatkept the cooks in line.

We dont claim to be chefs,Raquel said, but we love to

cook and share the traditions we were raised with. We feellike were in Grandmaskitchen.

Their daughter, Daniela,works in the Granite Bay Deliand Trattoria, and son, Jerry,who is in high school, works atboth locations.

Their favorite dish is pap-pardelle with homemadesauce, of course. Dominicksmakes fresh sauces includingpesto, alfredo, meat, bologneseand marinara. Several varietiesof pasta are imported from

Italy.The Bellizzis are thankful forthe support theyve receivedfrom the area and, because ofthat, give back to the commu-nity by supporting severalorganizations and youth sportsteams.

We have a great apprecia-tion for the community,Dominick said.

And the community has agreat appreciation for their

delicious Italian fare. Like thetraditional delis on the EastCoast and Italy, Dominicks is aplace to meet friends and chatover freshly prepared goodfood, Italian style.

Tinka Davi is a freelance writer and edi-

tor based in Folsom.

ANNE STOKES GRANITE BAY VIEW

Rigatoni with homemade meat sauce can be found onDominicks menu.

Everything we do is from

our hearts. We offer the

best quality.Dominick Bellizzi

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Wouldyour

kitchenpass thetrattoria

test?Heres some help instocking your own

Italian pantry

Raquel Bellizzi can havedinner on the table inminutes thanks to her

well-stocked Italian pantry. And thats dinner for guestsshe wasnt expecting.

I can have people knockingon my door who I didnt knowwere coming. I start chopping,open some wine and put outbread sticks, olives and Tarellicrackers, she said.

Those are just a few of theitems she brings home fromDominicks Italian Market &Deli, which imports itemsfrom Italy.

Here are her tips for thingsto keep on hand for Italian

food presto!

PastaRaquels pantry would

always have gemelli, rigatoni,angel hair nests and orec-chette.

CheeseFresh mozzarella, piavevec-

chio, provolone.

MeatsAn assortment of salami.

Other staplesSan Marzano tomatoes,

black winter truffle butter,bread sticks, cannellini (whitebeans), Tutto Calabria hotspread sauce and anchovy fil-lets, extra virgin olive oil, AcetoBalsimico (balsamic vinegar).

CookiesAssorted cookies, Almond S

Cookies, Pizzelle waffle cook-ies.

Beverages

Lav Azza Crema de Gustocoffee and Italian red wine(Travaglini Gattinara, LagerlaBrunello di Montaicino, La Sel-vanella Reserva Chiant Classi-co, and Raymond CabernetSauvignon from Napa Valley).

That container of piavevec-chio, which means oldcheese, is handy when guestsstop by. Raquel melts the softcheese down in a fry pan, and

maybe adds some rosemaryand garlic. She boils pasta,mixes it into the cheese,shaves some pecorino romanocheese on top and serves itwith wine.

Delizioso!~ Tinka Davi

PHOTOS BY ANNE STOKES

Italian cuisine staples, left, and balsamic vinegar, right, areavailable at Dominicks.

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BY MARGARET SNIDER


If you happen to be a guest at this dinnerparty, you better pack your Altoids. A group of Granite Bay friends gets

together once a year to serve up everythinggarlic at a party theyve dubbed GarlicFest.

Guests are forewarned that their taste-

buds will be assaulted with this pungentmember of the onion family, from garlicbeef tenderloin to garlic cheesecake.

As the invitation stated for this yearsevent: Not for the faint of heart or thosewithout breath mints. We will be honoringthe worlds tastiest edible bulb with everybite we take.

The foodie festival is exclusive to friendsand family and grew out of the loss of aloved one.

For several years, Granite Bay residentRhonda Beyers attended the annual Gilroy

Garlic Festival with a special friend.We just enjoyed being away from every-

body, family and kids and all that and justkind of taking the day to ourselves, Rhon-da Beyers said.

Then around six years ago tragedy struck

four months before the festival, when herfriend died of a massive heart attack.

She was very young, it was really shock-

ing, Rhonda Beyers said. It puts every-thing in perspective.

When the Garlic Festival in Gilroy rolledaround that year, Rhonda was sad.

To cheer her up Jeff Beyers, Rhondashusband, decided to stage their own garlicfestival right at home. He invited Kathrynand Stewart Guthrie to join them and they

had their own feast. Everything on themenu contained garlic.It was absolutely wonderful, Rhonda

said. It was better than the Garlic Festival.Karen and David Pessin, friends of all

four, heard about what they had done,thought it was a great idea, and suggestedthey convene at their house the next year.It has been held there ever since.

This year on Aug. 27 the group hostedtheir sixth annual GarlicFest. They endedup with about 40 of their friends and fam-ily and associated kids, as Kathryn

Guthrie put it.Its become the big event of the year,

Kathryn Guthrie said. Its the last thingthat we do before everybody settles intothe school year.

LISSYS GARLIC PESTO

CHEESE CUPS

Recipe courtesy of LissyPessin

INGREDIENTS 2 cups fresh basilleaves, packed (about 3oz) cup freshly gratedParmesan cheese cup extra virgin oliveoil 1/3 cup pine nuts 6 medium-sized rawgarlic cloves, minced Salt and freshly groundblack pepper to taste 40 cloves of garlic,

roasted 40 small phyllo doughcups (can be found inthe freezer section ofthe grocery store) 40 half-inch cubes ofyour favorite cheese (weused Babybel, SmokedGruyere, Smoked Gou-da, Baby Eye Swiss, andIrish Aged Cheddar) Fresh Basil Pesto(This can be made aheadof time and refrigerat-

ed)DIRECTIONS

In a food processor,combine the basil inwith the pine nuts andpulse a few times. Addthe minced garlic, andpulse a few times more.

Slowly add the oliveoil in a constant streamwhile the food processoris on. Stop to scrapedown the sides of thefood processor with arubber spatula. Add thegrated cheese and pulseagain until blended.Add a pinch of salt andfreshly ground blackpepper to taste.

Place about table-spoon of pesto into aphyllo cup, then add acheese cube. Place ontoa baking pan. Cook at350 degrees for 8 min-utes. Remove from oven,then place a garlic cloveon each cup. Put back inoven for 5 minutes.

Serve warm. Makesabout 40 cups.

Alissa (Lissy) Pessin, 10,works with her dad,David Pessin as she

creates Lissys GarlicPesto Cheese Cups at

the GarlicFest.

PHOTOS BY MARGARET SNIDER

GRANITE BAY VIEW

Potato Master John Thompson did

great on the potatoes this year,according to David Pessin.

Friends celebrate garlic gastronomy

SEE GARLIC PAGE 10

Not for the faint

of heart or those

without breath

mints. We will be

honoring theworlds tastiest

edible bulb with

every bite we

take.Invitation to theGranite Bay Garlic Fest


10/56


This years menuincluded Lissys GarlicPesto Cheese Cups, pre-pared by the Pessins 11- year-old daughter, Slow

Roasted Garlic/TarragonTenderloin and CrmeBrulee dAil.

We try to make notplain food, but nice, fan-cy food, David Pessinsaid.

According to thePessins, the event hastwo mottos: garlic inevery bite and guys inthe kitchen.

Jeff Beyers is a gourmet

chef, and since it all start-ed with him cooking forRhonda, the men havecontinued doing thecooking, though the women, and even thechildren, may jump inand help.

The three couples the Beyers, the Guthries

and the Pessins takecare of planning andorganization.

We have about fourgarlic festival planningmeetings during the year,

with just the Pessins andthe Guthries and our-selves, Rhonda Beyerssaid. We try out the dif-ferent recipes and we fig-ure out what were going

to have at the garlic festi-val and then Karen andJeff usually do most of theshopping. She makessure we have all theplates and things that we

need and he makes surewe have all the food.

They also enlist the aidof some of the invitedguests, especially in the

cooking.One example is JohnThompson, who has pre-pared the twice-bakedpotatoes several times.

He was a guest but hewas helping out a lot, andhe was the primary guy working this massivebowl of potatoes andmixing it together, DavidPessin said. The pota-toes were just a real hit

that year.They were so good,

that when aprons weremade for the chefs, onewas made for Thompsonlabeled Potato MasterJohn.

The potatoes were puton the menu again thenext year. Unfortunately,

instead of using roastedgarlic, he pulled from thebowl of raw garlic. Whenguests dug in, they foundthat the potatoes were

bitter and inedible. Hesbeen given a hard timeever since.

Karen Pessin said thatthey did let him back intothe potatoes this year.

And the tri-color twicebaked potatoes wereexcellent this year, DavidPessin said.

The invitation list con-tinues to grow.

Karens parents, Ron

and Sue Becker of Gran-ite Bay, attended thisyear.

What I like is I get tomeet so many of Karensand Davids youngfriends, Sue Becker said.Thats really nicebecause theyve got agreat group of friends.


GARLIC:Men handle the cooking duties, though women and children are invited to jump in

MARGARET SNIDER GRANITE BAY VIEW

From left, Rhonda Beyers, Jeff Beyers, David Pessin and Karen Pessin preparegarlicky gourmet food for their GarlicFest.

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Rickey Ranch inGranite Bay offerssomething a bit dif-

ferent from the usualpumpkin-patch fare.

Giant pumpkins andtrick-performing poniesarent the only reasonsfor visiting. Patrons at theranch have the privilegeof meeting owners Aaron

and Stephanie and theirtwo young children whoare trying their hardest tolive off the land.

The 165-acre propertyhas been in Aaron Rick-eys family for six genera-tions, since 1863. Thesedays, the Rickeys sell

their own grapes, cattle,honey, bee pollen, sea-soned firewood andpumpkins. Althoughthey have help from aranch hand, seasonal workers and friends,

Rickey and his wife do alot of the work on thefarm themselves.

All the other thingskeep (the farm) alive butOctober is our bigmonth, Rickey said.

He partnered withlocal pumpkin growerRichard Larson this yearto create a Field of

Giants including about30 pumpkin vines. Lar-son showed Rickey howto prune and tend thepumpkin vines to maxi-mize the size of thepumpkins. Each vineproduces one to threegiants.

Not your average patch

Stephanieand Aaron

Rickey,owners of

RickeyRanch inGranite Bay,

at theirgiant

pumpkinpatch.

ANNE STOKES

GRANITE BAY VIEW

Rickey Ranch has giants, animal show and wine, tooBY LAURA OBRIEN


Its all farming,

but (mega

pumpkin growing)

is a whole other

level. Its extreme

farming.Aaron Rickey

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Its all farming, but(mega pumpkin growing)is a whole other level,said Aaron Rickey, wholearned farming from hisgrandfather and hasfarmed his whole life. Its

extreme farming.Aaron Rickey had tried

his hand at growing thebig orange-gold orbs lastyear with puny results. Heattended a seminar onpumpkin growing at anursery and he and somefriends competedamongst one another tosee who could grow thebiggest pumpkin. Rick-

eys best effort packed amere 200 pounds. This year, with resolve to gobigger, he got up hisnerve to seek help fromLarson, who lives nearby.(Larson also was featuredin last Octobers GraniteBay View.)

With seeds from Lar-son, Rickey grew a near600-pounder that wassixth heaviest at the

National Heirloom Expo-sition in Santa Rosa lastmonth. The ranch also won second place forprettiest pumpkin.Stephanie Rickey said

they will save otherpumpkins still on the

vine which she saidwill be even bigger thanlast months winner forpumpkin festivals in ElkGrove and Half MoonBay. Growers may enter

each of their pumpkins inonly one contest.

In addition to giantpumpkins, Rickey Ranchalso features Lloyd Coop-ers pony theater produc-tion, Gentleman John J.


RICKEY RANCH

Where: 6950 Cavitt Stallman Road, Granite BayWhen: 10 a.m. until dark Oct. 1 through Oct. 31What: School field trips, pumpkin picking, pumpkincarving by Richard Larson, pony rides, tractor-pulledhay rides, daily cattle feeds at 4:30 p.m., pony the-ater Fridays and Saturdays in October at 6:30 p.m.(weather permitting), 3rd annual craft fair and fallfestival Oct. 15-16Info: www.rickeyranch.net

SEE RANCH PAGE 14

Rickey Ranch also grows a variety of gourdsand squash in addition to pumpkins.


Richard Larson, partner with the Rickeys, poses with a half-ton pumpkinwhich will hopefully take top honors in various pumpkin weight competi-tions around California.


14/56


AnimaltrainerLloydCooperand Alley-Oop take abow andpracticefor

upcomingPony The-ater per-formancesstarting inOctober.

ANNE STOKES

GRANITE BAY

VIEW

Steeles All AmericanTraveling Show. The ponytheater showcasestrained rescue animals,including a horse, threeponies, and a dog, as wellas a cast of children thatincludes some from theRickey childrens elemen-tary school. The produc-tion is a patriotic salute toGold Rush-era pioneersand includes local historysuch as the history ofRickey Ranch.

Cooper retired from acareer as a Hollywoodanimal trainer and now

works at Rickey Ranch asa ranch hand. He beganthe pony theater in Quin-cy as a form of animaltherapy for foster chil-dren. He met the Rickeys

at the Placer County Fairlast year and they askedhim to give pony rides attheir ranch.

Rickey said he couldnthave brought ponies tothe ranch without Cooperbecause Rickey already isplenty busy.

In todays economy heand Stephanie supple-ment the modest ranchincome with outside jobs.Stephanie Rickey worksas an assistant at a lawfirm. Aaron Rickey has

done ironwork for BeachHut Deli.One day the Rickeys

may sell their own wineat the ranch, but due totheir small wine storagecapacity, their resolve notto mortgage their proper-ty, and their hectic work

schedules, progresstoward their dream isslow.

They were excitedwhen the ranch earned asilver medal for its 2009Old Vine Zinfandel at theCalifornia State Fair this

year. Stephanie Rickeysaid she started receivingcalls for wine orders; onecaller offered her $30 abottle. But with capacityto produce only 500 bot-tles, she said she believesthe demand for their

wines will outstrip theirsupply.She said she hopes to

apply for their liquorlicense this winter.,although it could take upto two years before theyopen a wine tastingroom.


RANCH: Rickeys earned a silver medal fortheir Old Vine Zinfandel at the State Fair

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Oktoberfest 2011Oktoberfest 2011 will take place from 6-

10 p.m. Friday, Oct. 28 at the CitrusHeights Community Center, 6300 Foun-tain Square in Citrus Heights. Hosted bythe Rotary Club of Granite Bay in partner-

ship with the Rotary Clubs of CitrusHeights & Roseville Sunrise, and the Kiwa-nis Club of Granite Bay. Featuring musicfrom the Gruber Family Band. Tickets are$30. Admission includes dinner, glassmug and one drink. For tickets, contact AlSavery at [email protected].

COURTESY PHOTO

Granite Bay HighSchools Homecoming will be held on Friday,Oct. 28, with the themeOnce Upon A Home-coming.

The nights festivitiesinclude an aerial fire-works display during theNational Anthem atapproximately 7:30 p.m.and during the halftimeshow as well between8:30-9 p.m.

The halftime show fea-tures the royalty paradeand the crowning of the

GBHS homecoming kingand queen. It will alsoinclude a presentation offloats from each differentclass and the childrensstory they choose to rep-resent.

The floats will also beshowcased at a bonfirerally at 7:30 p.m. Thurs-day, Oct. 27.

The traditional bonfire will be held that nightfrom 8:15-9 p.m. withground level pyrotechnicsgoing off at approximate-ly 8:15 p.m.

Fireworks at Grizzly homecoming

Come see theCome see the

Tumble Weed TownTumble Weed TownWild West ShowWild West Show

with animal actorswith animal actorspresented by Lloyd Cooperpresented by Lloyd Cooper

This show will be performedThis show will be performedevery Friday & Saturday atevery Friday & Saturday at

6:30pm6:30pm

The Rickey Ranch is located at 6950 Cavitt Stallman Road, a 1/4 mile offof Auburn Folsom Road. We practice organic farming methods foreverything we grow and raise here for our safety as well as yours.

Visit our website atwww.rickeyranch.netContact Stephanie Rickey for information and scheduling at

(916) 797-2089 or email at [email protected].

Farm Animals Pony Rides Tractor Pulled Hay

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16/56


When half a dozenteenagers choose tospend hot, summer-like

afternoons in a watered-downdirt arena, one might questionwhy they arent hanging out ata Starbucks or an air-condi-tioned mall.

But when the Dentino fami-

lys horse, Landon, comes intoview, all wondering will cease.

A tall horse at 17 hands, the

massive animals muscles rip-ple, taut beneath a midnight-black coat.

Abby Dentino, a sophomoreat Granite Bay High School,knows that once she mounts

her spectacular animal andbegins her lesson, the whole world will fade away, leaving

nothing but horse, trainer andjumps in view.Cavallo Stables, located at

the Hunterville facility in Pen-ryn, houses dozens of noblecreatures, some boarded by

students and some owned byCavallo owner and trainer,Sami Milo.

Surrounding herself with theshiny-maned giants is nothingnew to Milo.

A horsewoman since the ageof 5, Milo spent her formativeyears competing and her adult

years both working with someof Californias best trainers andtraining riders.

Today Milo runs a thrivingtraining business, working withriders from ages 5 to late adult.

I trained with Patty Ball(Hunterville owner) for years asa child, Milo said. As an adult,

Granite Bay riders excel at jumping competitionsBY EILEEN WILSON

SPECIAL TO THE GRANITE BAY VIEW

PHILIP WOOD GRANITE BAY VIEW

Abby Dentino, 15, of Granite Bay, practices jumping hurdles with her stallion, Landon.

Stables teach dedication to young equestrians


17/56

Ive worked as a trainer invarious locations, butwhen Patty invited me torun my business here twoyears ago, I accepted rightaway.

Cavallo Stables offers afull training program,which consists of several weekly lessons, a halftraining program thatconsists of two group les-sons per week, and a pay-as-you-go lesson pro-gram.

Its obvious that Milosstudents blossom in hercare. Lithe and lean, the young riders practice

jumping and equitation with poise and confi-dence.

Riding keeps youphysically fit. You have tobuild core strength andarm strength, Milo said.

But the sport isnt pure-ly physical.

I teach respect stu-dents develop courageand learn they have to beassertive with horses,Milo said. Students learnfocus and dedication they make a real commit-ment to the horse, whichincludes grooming, work-

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18/56


ing with tack, giving theanimal supplements anddoing the horses laundry.Students make sure thehorse is well taken careof.

The Dentino familyleaves their Granite Bayhome several days a weekfor the short trip to thestables. According tomom Rebecca Dentino,riding has become a fam-ily affair.

My daughter Lexitrained with Sami Milofor six or seven yearsbefore heading to Uni-

versity of Colorado, Boul-der this year, she said.Lexi started lessons

because a friend talkedher into it. While thefriend quit right away,Lexi fell in love with rid-ing. Both Lexi and AbbyDentino have competed

in hunter jumper compe-titions, and Lexi recentlyearned a college scholar-

ship through the Sacra-mento Area HunterJumper Association.

Abby, determined to beas strong a rider as hersister, won a golf cart in

the Medal Finals Compe-tition last fall. She plansto participate in numer-ous competitions thismonth, as well.

The fall is a lot of fun, with all the shows,Rebecca Dentino said.There are a lot of eventsto choose from.

Dentino said heryounger daughter would

love to ride for a collegeteam and hopes to earnscholarships through rid-ing. But in the meantime,the Dentinos are enjoy-ing the journey.

Its been great for mebecause Ive been able tospend all these high

school years with mykids. Ive loved this spe-cial time, RebeccaDentino said. My plan isto start riding, myself.You cant beat this arena.This is the best arenaaround for training.

While Milo works tire-lessly, both with studentsand caring for the horses,she loves to ride whenev-

er she has an opportuni-ty.My goal, as a rider, is

to do the big Grand Prixin our area. We have twovery top quality horses,Milo said. My ultimatedream is to own a bigfacility like Hunterville.

PHILIP WOOD GRANITE BAY VIEW

Abby Dentino, 15, of Granite Bay, left, talks with fellow equestrian studentDayna James, 15, of Loomis, in the training area where they ride their horses.

continued from page 17STABLES: One Dentino child has already earned a college scholarship through riding

You cant beat this arena. This is the best

arena around for training.Rebecca Dentino, Granite Bay

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BY LAURA OBRIEN


L

ocal moms with youngchildren need look no fur-

ther than the MOMS Clubof Granite Bay and EastRoseville for camaraderie andopportunities to get involved inthe community.

This month the club joins with Granite Bay Library inhosting Read for the Record, anational program highlightingthe importance of reading todisadvantaged children. Morethan 2 million children will

enjoy public readings of thebook Llama Llama Red Paja-ma, author Anna Dewdneysgentle story of a llamas difficul-ty settling down to bed at night.This marks the fifth year theclub has organized Read for theRecord in our area.

Were inviting our MOMSClub as well as the communityat large to come out and be with us at the Granite BayLibrary, said Vice President

Shelly Peterson.The club held the event at

Maidu Branch Library last year,but switched this years venueto Granite Bay Library becauseits more convenient for mem-bers, Peterson said.

Acting Granite Bay LibraryBranch Manager Shari Dearingsaid she was thrilled when shegot the call from the club aboutholding Read for the Record inGranite Bay.

Getting kids and any-body turned on to reading is what the librarys all about,Dearing said.

She said picture books areparticularly beneficial to chil-dren because they learn artappreciation as well as newvocabulary. In comparison, thepopular easy-reader bookscontain less interesting pic-tures and simpler language.

I think (Dewdney) found aformula that kids like, Dearingsaid. Its taking real life situa-tions but putting them in kindof a funny format. The artworkis big and colorful.

Folsom Lake Ford and Fol-som Lake Kia are donatingcopies of Red Pajama for theevent. KCRA 3 News Reporterand Granite Bay resident Brian

Hickey will read to the chil-dren. There will be crafts for thekids afterwards.

The Granite Bay MOMS Clubis a local chapter of Interna-

tional MOMS Clubs (MomsOffering Moms Support). Itsofferings include playgroups,moms nights out, information-al speakers, charity and com-

munity events, and holidaysocial gatherings. The club hasa board that votes on monthlybusiness and manages a budg-et. Members receive a clubnewsletter highlighting areakids events.

I joined because I knew itwould help with the transitionto a new area and also provideongoing support and activitiesfor my son and me, said LeahBrown. She organizes play-groups for children with thesame birth year as her son.

Brown was involved inanother moms group beforemoving to Granite Bay thisyear.

Its a really good club if

youre a brand new mom, or you have a 2-year-old kid, ormultiple kids, she said.Theres going to be events andactivities for kids and momsregardless of their ages.

PHOTOS BY PHILIP WOOD GRANITE BAY VIEW

Granite Bay MOMS Club Vice President of the Shelly Peterson reads Llama Llama Red Pajama to nearly a dozen kids in thelibrary at the Granite Bay Golf Club.

Taylor Peterson, 4, center, sits between Jack Sheehy, 3, left,and her sister, Hailey Peterson, 2, while enjoying a reading ofLlama Llama Red Pajama.

GRANITE BAY AND EAST

ROSEVILLE MOMS CLUB

What: Moms nights out,speakers, service projects,kids playgroups, field tripsand socialsHow to become a member:

Contact Christie Straw [email protected]: www.granitebaymomsclub.org

READ FOR THE RECORD

When: 3 p.m. Thursday, Oct. 6Where: Granite Bay Library,6475 Douglas Blvd., GraniteBayWhat: Free copies and read-ings of Llama Llama RedPajama, crafts afterward

Club nurtures community, local moms


21/56


Wise Villa is located 4 miles East on Wise Roadfrom Hwy. 65, in the rolling Sierra Foothills.

(intersection of Garden Bar & Wise Road)

Open Enrollment for 16 tickets at $55 per person(excluding gratuity & tax)

RSVP online or call 543-0323Each course is paired with the appropriate wines from Wise Villa Winery. Youwill enjoy the personable and interactive tastings as Dr . Grover Lee presents

each of his six varieties in this impressive and fun filled villa!

Gold Medal Cabernet Sauvignon 2009 Syrah 2009Silver Medal - Zinfandel 2009 Bronze Medal - Pinot Noir Rose 2010

PAIRING PARTYFriday - October 21 at 6:00pm

4100 Wise Road, Lincoln CA 95648

www.wisevillawinery.com Winery 916.543.0323

Sutter Street SteakhouseSutter Street SteakhouseNow Serving

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22/56


916-204-8110Enroll Now!

Kathleen Thyberg Music StudioShelborne Estates

Granite BayAges 5-18

P a no& Vo ceLessonsfo r C h dre nPiano&

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Studying music has

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[email protected]

Electric Bass Lessons Ages 11-18New!New!

6am - 2pm 7 days a week6am - 2pm 7 days a week5140 Pacific St.5140 Pacific St.916.625.9252916.625.9252

www.graniterockgrill.comwww.graniterockgrill.com

Ask about our other Specials!

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When theres a chill inthe air and you are crav-ing falls flavors, try theseeasy dishes, courtesy ofKathi Redmond, chef/owner of La Petite PartyGourmet.

Autumn Pork Roast2 to 2 pounds bone-

less pork loin1 teaspoon garlic pow-

dersalt and pepper to taste2 tablespoons olive oil cup dry white wine3 cups cubed butternut

squash1 large yellow onion

thickly sliced cup applesauce1 tablespoon Dijon

mustard

1 tablespoon soy sauce1 tablespoon brown

sugar teaspoon cinnamonPreheat oven to 350

degrees. Season porkroast with garlic, salt andpepper. Heat olive oil in alarge oven proof skillet orDutch oven. Brown porkroast all over on mediumhigh for about 10 min-

utes.Remove pork loin frompan and set aside. Pour in

white wine and bring to asimmer and deglaze thepan. Scatter butternutsquash and onion in the

skillet and place brownedpork loin on top. Stirtogether the applesauce,mustard, soy sauce, sugarand cinnamon.

Pour over pork loin andcover pan with a lid. Bakepork loin for about 1 houror until its internal tem-

perature has reached 160degrees. Allow to rest for 10

minutes before carving.Serve with the butternutsquash onion mixture

Fall Salad cup pomegranate

balsamic vinegar cup extra virgin olive

oil teaspoon garlic pow-

derSalt and pepper to tasteMixed baby greens cup thinly sliced red

onion1 red Anjou pear cup toasted walnuts cup crumbled Gor-

gonzola cheeseCombine the first four

ingredients. Thinly slicethe pear. In a bowl com-

bine the mixed greens,slice red onion, slicedpear and toasted walnuts.Drizzle on enough dress-ing to coat greens andtoss. Top with crumbledGorgonzola cheese.

Try theserecipes forfall enter-

taining,courtesy of

La Petite

PartyGourmets

KathiRedmond.

PHILIP WOOD

GRANITE BAY

VIEW FILE PHOTO

COURTESY

La Petite Party Gourmets Fall Salad.

chefs corner

LA PETITE PARTY

GOURMET

What:Dinners, cateringContact: (916) 642-3832Web: www.lapetite

partygourmet.com

Fall into these flavors

L ll d l ll l ll d


24/56


BY TOBY LEWISGRANITE BAY VIEW

Picture this: A short driveout of town and you find yourself on a remote

country road on the outskirtsof Auburn.

Amid rolling hills and ever-green shrubs, you spot a vineyard, with plump red grapesdraped between the emeraldleaves on the vine.

Off in the distance, there is afarm. And another farm. Sud-denly you realize, you are in themidst of a delicate kind ofcountryside.

Imagine traveling to thatvineyard and sitting down to agrand feast at an elongatedtable while a local gourmetchef prepares a six-course mealout of ingredients that weregrown on those very farms youpassed.

The dinner is paired withfine wine made from the verygrapes you sit amongst.

That is the vision of Irie Gen-gler, local chef and owner ofSource Global Tapas in GraniteBay, who says that the farm-to-table concept is what inspireshim as a chef.

Its really working for sup-porting local farmers, especial-ly here in Northern California,Gengler said. We have so

much great produce all yearround. I think its just thatawareness of knowing whereyour food comes from.

While sourcing local prod-ucts is what inspired the themeof his restaurant, Gengler saysthat it is through actually visit-ing a farm or winery that peo-ple can connect with the foodand drinks they consume.

Thats why Gengler has part-

nered with Lone Buffalo Vine-yards in Auburn to hold a farm-to-table wine dinner at thewinery this month, an experi-ence he hopes to recreate everymonth at a different local farm

or winery.For me, the farm dinners are

to get people to go out to the

farm, Gengler said. They sitin the middle of the farm andthey look around and seewhere (the food) is grown. Sothey have a real connectionwith the farm and the farmer orwith the winery and the vines.

This months dinner will takeplace on Sunday, Oct. 23 and will feature six courses madeup from the freshest and bestseasonal ingredients farmers in

the area have to offer.Gengler said he is workingwith 12 different local farmersfor the dinner, but he wontstart composing the menuuntil about a week before the

event.Its really going to be whats

in season that week from thesefarmers, he said. It depends

on what they have availableand what they want to show offfrom their farm.

Lone Buffalo Vineyards co-

owner Jill Maddux echoes thatsentiment with the wine thatwill be poured.

Maddux said she and herhusband, winemaker PhilMaddux, will definitely bepouring their two signaturewines the Bison Blanc viog-nier and Where the BuffaloRoam, a Rhone blend of syrah,mourvedre and grenache.

We think viognier is just awonderful white wine for thefoothills, Jill Maddux said. Itshowcases what the foothills

can do. As far as what other wineswill be poured, Maddux said it will depend on what Genglerprepares for dinner.

She speculated, however,

FALL HARVEST

FARM-TO-TABLE DINNER BY

SOURCE GLOBAL TAPASWhere: Lone Buffalo Vineyards, 2682Bugard Lane, AuburnWhen: 4:306:15 p.m.,Sunday, Oct. 23Cost: $99 per person plus tax.More info: (916) 772-3900

From left, the Bison Blanc viog-nier, Where the Buffalo Roamand the Tatonka Temperanillobottles at Lone Buffalo Vineyards.


From left, winemaker and co-owner of Lone Buffalo Vineyards Phil Maddux, Lone Buffalo Vineyards co-owner Jill Madduxand Source Global Tapas chef/owner Irie Gengler tour the vineyards of the small, boutique family winery. The trio will part-ner to hold a farm-to-table dinner at the winery on Oct. 23.

Locally made, locally grown, locally consumedFarm-to-table dinner

connects people with food


25/56


Lone Buffalo Vineyards is a boutique family win-ery that sits on the outskirts of Auburn and pro-duces about 1,400 cases of wine each year.

that the Tatonka Tem-peranillo will likely beserved since it is a Span-ish varietal that pairs well with tapas and that thePawnee Tawny port willlikely follow for the finalcourse.

We are the only onesin the county that make areal tawny port, she said.Thats probably what I would think will end upat the back end with thedessert.

This is the second time

this year Gengler will behosting such a dinner, thefirst being in July at SpotoWinery in Fair Oaks.

Reservations for thedinner are capped off at50 people, since that ishow many will fit at thegiant, long table.

Its really for people tohave fun, Gengler said.

Its in a relaxed atmos-phere. The farmers arethere, the wine makersare there.

Tours of the Lone Buf-falo vineyard will begin at3 p.m. followed by winesampling at 4 p.m. Dinnerwill begin to be served at4:30 p.m.

Tickets are all-inclusivefor dinner and wine,which, according to Gen-gler, will be generouslypoured and paired witheach course.

Lone Buffalo Wine Clubmembers who attend thedinner will also receive acomplimentary bottle ofwine per couple, Madduxsaid.

Toby Lewis can be reached at

[email protected].

Follow him on Twitter

@TobyLewis_RsvPT.

Buy One Item, Get the

Second One 1/2 Price!With Purchase Of Two Beverages

Please present coupon upon ordering.Not valid with other offers.

Expires 11-7-11.

8781 Auburn-Folsom Road (near Douglas)Granite Bay

916-791-2940Mon-Sat 11am--9pm & Sun 4pm-9pm

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How good is that dog of yours?


26/56


COURTESY

Pedal club winds its way to wineryFrom left, Robin Campbell Kidwell-Hays, Kelly Weichler, Gordon Weich-

ler, Mike Hansen, Bruce Bowman and Terri Hansen take part in the Wine& Bike ride to Mt. Vernon Winery in Auburn last month. The ride wasorganized by the Pedal Club, a cycling group based in Granite Bay thatpromotes specialty bike rides, including womens only, winery and begin-ners rides. The group has several cycling meet-ups planned for October.Visit www.meetup.com/PedalClub to learn more.

In order to promoteresponsible dog owner-ship, the Roseville DogOwners Group DOG willbe conducting AKCs

Canine Good CitizenProgram Testing duringthe Donner Trails KennelClub Dog Show from 10a.m. to 1:30 p.m. Satur-day, Oct. 8, at PlacerCounty Fairgrounds, 800

All America City Blvd. inRoseville.

The purpose of the AKC Canine Good Citi-zen Test and program isto provide a venue toensure our dogs can be

relied upon to be a goodcitizen of the communi-ty. Both purebred andmixed breeds canachieve this title and areoften more welcome inpublic settings.

Many working dogs,such as assistance dogs

or therapy dogs arerequired to earn theCanine Good Citizentitle. The test consists of10 tasks that demon-

strate the dog has goodmanners. Cost is $15.

Visit www.rosevilledog.org to sign up or callor e-mail for more infor-mation (916) 774-2854 [email protected].

~ Staff report

How good is that dog of yours?

Pancake Breakfast for Veterans, sponsored bySt. Anna Greek OrthodoxChurch, will be from 8-11 a.m. Saturday, Octo-ber 8, at the St. AnnaGreek Orthodox Church,

1001 Stone Canyon Dr.in Roseville. Proceedsfrom the breakfast bene-fit The Soldiers Project, aprivate, non-profit group

which provides freecounseling to military

veterans of the Iraq and Afghanistan conflictsand their families. Formore information, con-tact Mike Dindio at (916)337-6331 or [email protected].

Pancake breakfast to benefit veterans

Simple, Honest, Organic, Italian Food

Gluten-Free Menu

Made From Scratch

Mozzarella Made Daily

Taking the best

organic ingredients availableand making 5 star food.

Wednesday to SaturdayOpen 11am to 2pm for lunchOpen 5pm to 9pm for dinner

SundayOpen 1pm to 7pm

(916) 727-2777(916) 727-27778493 Auburn Blvd.,

at Riverside/Auburn exit off 1-80


27/56


real estate


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BY EILEEN WILSONGOLD COUNTRY NEWS SERVICE

When creamy caramelsurfaces met sleek lines,fabulous form, and the

ultimate in functionality, Gran-ite Bays Contemporary Beautywas born.

This sophisticated home istruly art, said Valisa Schmidleyof Keller Williams LuxuryHomes. The home was fea-tured on Granite Bays HomeTour.

One of the most pronouncedfeatures of this remarkablehome is the unique flooring.Sumptuous and dramatic, thecoffee-colored floor is com-posed of natural acid-stainedconcrete, which fills the 5,503-square-foot home with a tex-tured and variegated richness.

Once visitors see the work ofart underfoot, they know thatany other floor material just

wouldnt do.The surfaces in the home

are the height of sophistication

and artistic design, yet they arereally practical for kids andpets, Schmidley said.

A double-door entry allsleek, dark wood and beveledglass that cast shimmery shad-ows in the foyer leads to asunken great room that is

accurately named. A largefloor-to-ceiling stone fireplaceand hearth take center stage inthe room, but the large sheetglass that flanks the fireplaceoffers easy views to the tranquilcovered loggia, natural pooland hot tub beyond.

Walk through the great room,past breathtaking views, takethree steps up, and youre in akitchen that was meant forfamilies and entertaining.

A curved granite bar withseating for four gazes over thegreat room perfect forwatching a favorite television

Silverwood single-story is simply spectacularHome offers breathtaking views, sophisticated, artistic design

Oversized, perfectfor any number ofgame tables and afull bar, the bonus

room includestrack lighting that

says industrial,modern and, most

of all, fun. Thefive-bedroom,

5,500-square-foothome was fea-

tured on GraniteBays Home Tour.

PHOTOS BY DALE CHARLES |

COMPAGO.NET

SEE SILVERWOOD PAGE 32

The master baths focal point is an oversized jetted tub surrounded by travertine.

L L


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Lic#01433552

916-412-4924916-412-4924916-412-4924VALISA SCHMIDLEY

Lic#01873350

916-207-4558916-207-4558916-207-4558JOHNNY FISHER

Granite Bay9811 WEXFORD CIRCLE

$1,299,000 |4,300 sq. feet | 5 Bed 5 Bath

L u x u r i o u s L i v i n gL u x u r i o u s L i v i n gL u x u r i o u s L i v i n g On the Lake in Wexford!On the Lake in Wexford!On the Lake in Wexford! N e w L i s t ing . . .S tunn ing S ing l e S to r y !N e w L i s t ing . . .S tunn ing S ing l e S to r y !New Listing...Stunning Single Story!

WEARETAKING

NEWLISTINGSINALLPRICERANGES!

IFYOUWANTTOSELL,WEDLOVETOTALKWITHYOUABOUT

PUTTINGYOURHOMEINTHIS SPACE!

COMING

SOON!

GREATFAMILYHOME...

TREMENDOUSVALUE!

CALLVALISAORJOHNNYTODAY!

Granite Bay9173 CEDARRIDGE

$1,349,000 |5,503 sq. feet | 5 Bed 3 Full Ba/2 Half

It is our pleasure to welcome our lovely BayIt is our pleasure to welcome our lovely BayArea clients, Ken & Penny Gary to Granite Bay!Area clients, Ken & Penny Gary to Granite Bay!Thank you for allowing us to represent you in theThank you for allowing us to represent you in thepurchase of this beautiful home!purchase of this beautiful home!Congratulations to listing agent Cathy Ruiz andCongratulations to listing agent Cathy Ruiz and

her dear clients, Mr. & Mrs. Tory.her dear cli ents, Mr. & Mrs. Tory.We appreciate your allowing us to close in 5 days!We appreciate your allowing us to close in 5 days!It was a pleasure working with you all!It was a pleasure working with you all !Valisa & JohnnyValisa & Johnny

Thanks to our savvyThanks to our savvynvestor clients,investor clients,Roger and Kathryn Crawford!Roger and Kathryn Crawford!We love working with you!We love working with you!

SOLD

SOL

D

L i L i i


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plus 1500 sf guest house


Contact

Gayle Scott

[email protected]

TOADVERTISEYOUR

Lu x u r i o u s L i s t i n g

Loomis$1,199,000 |4,967 sq. feet |4 Bed4 Full Bath 2 Half Ba9600 DRAMBUIE CT.

Granite Bay9680 LOSLAGOSCIRCLE

$1,979,000| 7,583 sq. feet | 5 Bed 5.5 Bath

Granite BayCall for Pricing |3929 sq. feet | 6 Bed| 3.5 Bath

6040 WILHOFF LANE

Granite Bay5910 SILKWOODWAY

$699,000| 3,170 sq. feet | 4 Bed 3.5 Bath

Granite Bay$299,999 | 1,922 sq. feet | 4 Bed 2.5 Bath

9926VILLAFLORENCELANE

Kim Frkovich916-532-1157Lic#01365584

Terri Lindsey916-417-4908Your Certified Distressed Property Expert &Foreclosure SpecialistAKL PROPERTY INVESTMENT INC. DBAAffiniti Real EstateLic#01252410

2.2 ACRES

[email protected]

Lic#01323265

Kay Flajole

[email protected]

Lic#01323265

Kay Flajole

[email protected]

Lic#01323265

Kay Flajole

CALL KAYTODAY

916-747-4587

CALL KAYTODAY

916-747-4587

CALL KAYTODAY

916-747-4587


32/56

show or enjoying the vitalitythat family living provides.

But the stunning kitchen isnt just for show. With a 12-foot,round-on-one-end graniteisland, a half dozen cookscould create a masterpiece in

tandem, without ever getting inone anothers way.Colors like ivory and oat-

meal, dotted with hints of cin-namon and raisin, fill thekitchen with warmth, and arebeautifully combined withboth natural and dark stainedalder cabinetry, and stainless,modern hardware.

But when it comes to theworlds greatest kitchen, func-tionality takes precedence over

beauty. In this case, both objec-tives are met, without a hint ofcompromise.

Theres plenty to offer forkids, in this modern play-ground, as well. The laundryroom granite counters, sinksand plenty of storage offers apass through to the garage, andincludes abundant alder cabi-netry with cubbies and coatand backpack hangers for eachmember of the family.

Guest rooms in two separatewings are joined by Jack and Jillbaths, both with double vani-ties, one with dual water clos-ets. But it might be the bonusroom that thrills the kids, and

mom and dad, too. Just feetaway from the kitchen action,the bonus room offers easyindoor and outdoor living.Filled with a wall of glass, theroom has its own private bathjust steps away from the pool

and outdoor kitchen. Over-sized, perfect for any numberof game tables and a full bar,the room includes track light-ing that says industrial, mod-ern and, most of all, fun.

Head the other directionfrom the homes entry, andhomeowners will enter the hid-den sanctum the master bedand bath and the home office.

While the 12-by-12 officeincludes cabinetry, this room

has personal yoga studio writ-ten all over it. Adjacent to acovered outdoor patio, whichincludes the most serenesounding wall-mounted waterfeature, the private room is a

study in tranquility.The master bed and bath say

tranquil, as well. A shimmeryfireplace and hearth, coveredin pearlescent copper, raisinand plum tiles, topped withalder mantle is the perfect focalpoint in a room with coffered,

backlit ceiling treatments, glassdoors to the pool area andbuilt-ins throughout.

The baths focal point is thelarge, square travertine sur-round that cocoons the over-

sized jetted tub, which takescenter stage in a room filled with sand-colored surfaces.The room is reminiscent of your favorite high-end bou-tique hotel. Understated andexpensive are words that cometo mind in the meditative room

that gazes to the private out-door waterfall beyond.

Stone built-ins bring to mindthe organic and bring the out-doors in, beautifully.

A stone-surrounded double

shower and his-and-hers clos-ets with floor-to-ceiling shelv-ing complete a suite of roomsthat say relaxed and pampered.

As spectacular as this homeis, its location within the gatedSilverwood neighborhood andthe fact that its single story

makes it even more desirable.Finding a single-story home

like this that is over 5,000square feet and in this proxim-ity to excellent schools is rare,Schmidley said.


The kitchen has ivory and oatmeal tones and professional-grade appliances.

The surfaces in the

home are the height of

sophistication and

artistic design, yet they

are really practical forkids and pets.Valisa Schmidley, Keller WilliamsLuxury Homes

PHOTOS BY DALE CHARLES | COMPAGO.NET

The single story property in Granite Bays gated Silverwood neighborhood is full of contemporary beauty.


SILVERWOOD:Kitchen is both functional and beautiful, without a hint of compromise

L i L i iL i Li i


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PENDING

THE NICOLS - IRELAND TEAMF O R T H E F I N E R T H I N G S I N L I F E

Kim Nicols and Stephanie Ireland are excited to announce their real estate partnership!They are industry innovators with over 25 years combined experience in marketing and selling homes.

Their in-depth knowledge and expertise will help bring you optimal results!Whether you are thinking of buying or selling, think the NICOLS - IRELAND team!

Kim at 916.599.1125 or Stephanie at 916.849.1642www.forthefinerthings.com

[email protected]# 01162853DRE# 01319471

Truly a one of kind property with a three sided greenbelt!Elegant and Charming four bedroom home (over 4700 sf) plus a

huge bonus room. Gourmet kitchen with granite counters andsunny breakfast nook. Luxurious master suite withadjoining

den/excercise room.Only minutes to top rated schools.Call for current price.

Stunning Remodel! Light and open floor plan(over 3100sf in the main house) with travertine floors in the entry,dining room and family room.Master suite is located on the

ground floor.Separate studio over the garage.Sparkling pool, oversized 3 car garage, RV parking possible.

Top schools and only minutes to FolsomLake! A Great Value!

Gorgeous Views of Folsom Lake and the Sutter Buttes!Beautifully remodeled four bedroom home with gleaming wood

floors, granite counters, wetbar, pool, anda 24 deepgarage.Only minutes to Folsom Lake... this home has it all!

L u x u r i o u s L i v i n g Lu x u r i o u s L i v i n g

Granite Bay Granite Bay Granite Bay

L i L i i


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Granite Bay$1,100,000 |5,701 sq. feet | 5/6 Bed| 4.5 Bath

5430 VIAMILANO COURT

Granite Bay6020 BAYVILLE COURT

$1,349,000| 5,000 sq. feet | 5 Bed 7.5 Bath

Eve FenstermakerGranite Bay Properties

916-531-3777www.GraniteBayProp.com

Lic.#00788255

SOLD

Granite Bay5838 WEDGEWOOD DR.

$1,265,000| 4,588 sq. feet | 4 Bed 3.5 Bath


916-531-3777www.GraniteBayProp.comLic.#00788255

SOLD

Eve FenstermakerGranite Bay Properties916-531-3777www.GraniteBayProp.comLic.#00788255

Granite Bay406 MERION

$824,500| 4,073 sq. feet | 4 Bed 3 Bath


916-531-3777www.GraniteBayProp.com

Lic.#00788255

SOLD

JUST LISTED

Granite Bay$1,475,000 |5,249 sq. feet | 5/6 Bed| 4.5 Bath

6277 CALLE MONTALVO


JUST LISTEDSELLER FINANCING

Granite Bay5925 GRANITE HILLS DR

$1,150,000 | 4,564 sq. feet | 4 Bed 3.5 Bath



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T he B est . . .TheBest.... . J u s t G o t B et ter !...JustGotBetter!

Carlene continues to provide professionalreal estate advice and services with astellar record of achievements.

Residential realtor since 1995, more than25 years of full-time experience.

Real Estate broker since 2000.

Certified Short Sale Specialist.

Specializing in luxury and executiveestates, as well as horse properties andgolf community homes in Placer County.

IT DOESNT COST MORE TO HIRE THE BEST. WHY WOULDNT YOU?

17 years residential real estate experience. Granite Bay and Loomis area specialist

(Granite Bay resident 22 years). Former Member of Coldwell Bankers

International Presidents Circle - top 9% ofits 120,000 agents - worldwide.

Masters Club Life MemberPlacer County Association of Realtors.

Former Certified Coldwell BankerPreviews Property Specialist, which

requires a continued track record of successin selling upscale residences.

Laura MooreBroker Associate

916-716-9069www.lauramoorerealestate.com

DRE#00182401

Serving buyers and sellers in thetri-county area since 1998.

Lifetime Member Masters ClubPlacer County Association of Realtors.

Certified Distressed Property Expert.

Physician/Executive Relocation Specialist.

Masters Degree MPA-HSA Certified Residential Specialist.

Top 10% Producer (previous brokerage)

Masters Club Member Placer CountyAssociation of Realtors.

Representing buyers and sellersthroughout the tri-county area.

Certified Short Sale Property Expert.

Experienced in probate and investortransactions.

Top 10% Producer (previous brokerage) Accomplished equestrian - horse and

rural property specialist.

Carlene Bloodworth-FerreroBroker Associate

916-849-1873www.granitebayhomes4u.com

DRE#977203

Eve Fenstermaker of Granite Bay Properties,the No. 1 listing and selling brokerage in Granite Bay,

proudly welcomes four of the areas most seasoned agents.

Michael DeesAssociate Realtor

916-390-1445www.michaelanndees.com

DRE#01138911

Rill WrightAssociate Realtor

[email protected]

DRE#01194983

916-791-6761DRE# 00788255

N E W L O C A T I O N : 9 7 0 0 V I L L A G E C E N T E R D R I V E , S U I T E 5 0 - I , G R A N I T E B A Y

Farmers market


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DEBBIE WILSON GOLD COUNTRY NEWS SERVICE

Jeanette Rice serves samples to customer Judy Brinks at the Rice River Ranch stand at the Quarry PondsTown Center Farmers Market.

BY DEBBIE WILSON

GOLD COUNTRY MEDIA CORRESPONDENT

Halfway between theedge of Rosevilleand the start of

Granite Bay is the upscaleQuarry Ponds Town Cen-ter, where my friend Judyand I arrived to check out

this markets wares.Primarily consisting of

veggie and fruit stands,one of the wonderfulfarmers we met wasJeanette Rice of Rice RiverRanch, whom I had alsoseen last week at MahanyPark.

Generously servingsamplings of her pears,peaches, prunes, andplums, we enjoyed ourtasty snacks while wechatted about her 16-acreorchard, which she runswith her husband, Tom.

Their slogan, Turning

sunshine into sweetness!dates back four familygenerations.

Jeanette told us, Mydad ran the lab at UCDavis and was the expertin pomology, the study ofstone fruit.

Fresh produce, bread some of thelocal wares to be found

at the Pond

SEE MARKET PAGE 39

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Were not about selling. Our staff knows what youre goingthrough -- were all either cancer survivors or closerelatives of survivors. We provide a warm, supportive,caring environment designed to make you feelcomfortable. Our goal is to help you choose a wig or hairpiece that is going to make you feel better about yourself!

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CHRISTINE LIBRACH, REALTORHUD Local Listing Broker-BLB Resources

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E-mail or call me for a list of availableHUD Homes in your area!

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37/56


L u x u r i o u s L i v i n g L u x u r i o u s L i v i n g


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Put the strength and stability of awell-established lender to work for you.Finance your home purchase with Wells Fargo Home Mortgage. Jumbo Financing available up to $3MIL Renovation Financing available for owner occupied, secong home AND investment properties HomePath financing to 97% on Fannie Mae owned properties VA loan amounts up to $2MIL FHA Financing up to 96.5% with a 600 Fico

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Wells Fargo Home Mortgage | 1130 Iron Point Rd Suite 238 | Folsom, CA 95630MAC A0749-020

Tel (916) 294-3225 | Cell 916-768-5584 | Fax 866-944-7418

Lincoln$849,000 |4,174 sq. feet | 4 Bed| 3.5 Bath

207 CORTE SENDERO

Fair Oaks$1,695,000 |5,086 sq. feet | 5 Bed| Built in 1910

8156 CAPITOLA

Joey AronsonLyon Real Estate

916-835-5310www.joeyaronson.comLic. #01269115

Placer County #1Top Producer

2005-2010

Fran DixonEllington Properties

[email protected]#00768606

Leanna HawksDavis & Davis

916-517-7630www.leannahawksrealestate.comDRE#01799732

Granite Bay$1,599,000 |5,000 sq. feet | 5 Bed| 5 Bath

5935 VIAMADRID

L x L gL x L g

their birdseed bread a raisin/continued from page 36

MARKET: Local bakers raisin-walnut bread took preliminaries in state contest last year


39/56

As I started to question thatterm, she explained it was anyfruit with a stone (pit) in it. The46 varieties grown on her ranchinclude Summerset and Late

Alemar peaches, Frenchprunes, and Asian pears, andyes, we sampled all of them.

The season for her harvestruns from May through Sep-tember. As we started baggingthe sweet treats, it was evidentJeanette received a lot of pleas-ure from our appreciation ofher fruit. With Judy needingadvice on her next home proj-ect of planting a peach tree,Jeanette went the extra mile in

sharing how to care for the tree,discussing watering frequency,as well as the treatment for andprevention of leaf curl.

We left with a wonderfultaste in our mouths (punintended) as we left the RiceRiver Ranch stand and headedover to see the yummy bread at

The Upper Crust Baking Com-pany stand.

A down-to-earth young lady

named Rocky Miller, with herhead bandana, made me thinkshe could be the baker. She

gave us a lesson on homemade

bread as we gazed longingly atthe honey flax peasant bread,country French rounds,baguettes, apple tarts andtartlets (for one), and a braidedbeauty called Jewish Challahbread, which resembles sweetbread in flavor.

Especially interesting was

their birdseed bread, a raisin/walnut concoction which tookthe preliminaries in a contestrun by the California RaisinBoard last year.

Upper Crust was started by

husband and wife team of over49 years Mo and Trudy Kalisty,who are originally from Man-hattan, New York. Rocky toldus that Mo creates the ideas forthe breads and bakes them tobe delicious and healthy, usingwhole wheat and whole grain.

Trudy filled in, Mo experi-ments with different dough.The whole wheat/whole graindelivers extra fiber to ourbreads. My own health has

improved dramatically withthis dietary change. I used tohave high cholesterol and I nolonger do.

The time we spent at QuarryPonds was a pleasant start toour Sunday morning as weheaded off to church with con-tentment.


DEBBIE WILSON GOLD COUNTRY NEWS SERVICE

Rocky Miller holds two fresh breads from the Upper CrustBaking Company stand.

QUARRY PONDS

TOWN CENTER

FARMERS MARKETWhen: 10 a.m. to 1 p.m.

Sundays June 5-Oct. 16Where: 5550 Douglas Blvd.,Granite Bay

VENDORSRice River Ranch,(530) 742-3575Upper Crust BakingCompany,(530) 848-8218


Canned food,costumed child

Want to become a fosteror adoptive parent?


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The Costumes andCans Charity Event will beheld from 10 a.m. to 2p.m. Sunday, Oct. 16, at

the Enchanted ImagesStudio, 950 Reserve DriveSuite No. 130 in Roseville.

Parents are invited tobring five canned fooditems per child as a dona-tion and receive one free5x7 portrait of their childin Halloween costume.

All canned goods will bedonated to the PlacerFood Bank in Roseville.No appointment is neces-

sary. For more informa-tion, visit www.enchante-dimageslife.com or call(916) 759-8140.

Placer Kids has a con-tinuing need for fosterand adoptive families.

At their monthly ori-entation, which takesplace the third Thursdayof every month, PlacerKids recruits and edu-cates new foster andadoptive parents, andprovides foster carelicensing and adoptive

home studies to familieswho are interested.

The program also pro-

vides ongoing supportfor families. Orientationis from 6:30-8:30 p.m.Oct. 20, at 11990 Her-itage Oaks Place, SuiteNo. 3, in Auburn.

For more information,call Donna Aleccia at(888) 387-9982.

or adoptive parent?

STOMP will be per-forming through SundayOct. 9 at Three Stages atFolsom Lake College, 10College Parkway in Fol-som.

The Off-Broadway

percussion performancewill show at 2 and 7:30p.m. on Saturday and at2 and 7 p.m. on Sunday.

Tickets range from$39-$75. (916) 608-6888or www.threestages.net.

STOMP making noise in Folsom

LET US HEAR

FROM YOU

CALL THE GRANITE BAY

VIEW AT 774-7928

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Recently ranked in FA Magazine, SacramentoBusiness Journal, Sacramento Magazine & NABCAP.Our firm provides investment advisory services andfinancial planning to individuals who seek assistancewith managing their investment savings.

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RosevilleParkway

3300 Douglas Blvd. Suite 420(916) 749-3825

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The Partners of Placer Summit Financial Group, LLC are registeredwith and securities offered through LPL Financial, Member FINRA/SIPC. Investment advice offered through Placer Summit Financial Group,a registered investment advisor and separate entity from LPL Financial.

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Stickysituation

8/4/20

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Granite Bay View - October 2011