folsom entertainer - nov 2015.pdf

8/20/2019 Folsom Entertainer - Nov 2015.pdf

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HOLIDAYICE RINK PG 9

LIVE MUSIC

RESTAURANT FEATURE

HOLIDAY FESTIVALS

WINES OF AMADOR

FOLSOM SPORTS

PLACERVILLE

THE PERFECT TREE

WINES OF EL DORADO

CASINO ENTERTAINMENT

FOLSOM LAKE

THISISSUE


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FOLSOM LAKE

NOV. 2015 · VOLUME 5 · NUMBER 12921 Sutter St., Folsom, Suite 100folsomlakeentertainer.com

Copyright 2015. All rights reserved. No Part of this publi-

cation my be reproduced without written permission of the

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

abilities arising from the publication of copy provided by anyadvertiser for the Folsom Lake Entertainer. Further, it shall

not be liable for any act of omission on the part of adver-

tising pertaining to their published advertisement in the Fol-

som Lake Entertainer. A publication of Gold Country Media.

General Info: (916) 985-2581CEO: Jeremy Burke, (530) 852-0200,

[email protected]

General Manager: Jim Easterly, (530)852-0224, [email protected]

Editor: Penne Usher, (530) 852)-0245,[email protected]

Advertising Manager: Bill Sullivan,(916) 351-3750, bills@goldcountryme-

dia.com

Advertising Sales:Debbrah Campbell, (916) 351-3744

Christina Moneypenny, (916) 351-3745

New Product Director: Rebecca

Regrut, (916) 774-7928

Writers:Matt Long,

Matt Kramer

Anne StokesDan Zahra

PUBLICATION DESIGNED:Jeremy BurkeGold Country Media Services. Smallbusiness?

Ask us about our Design [email protected]

S E R V I C E S

09 FOLSOM ICE RINK12 LE CHARENTON RESTAURANT

16 FINDING THE PERFECT TREE

19 CHRISTMAS TREE FARM LIST

20 BLIND BOYS OF ALABAMA

21 LOCAL MUSICIAN SPOTLIGHT

22 RUFFHAUS HOT DOGS

24 RICHARD CREAMER

28 Z PIES GOURMET POT PIES

31 HANGTOWN HOLIDAYS

32 FOLSOM TURKEY TROT

34 RECIPE: ROASTED PUMPKIN RAVIOLI

36 WINES OF EL DORADO COUNTY

40 WINES OF AMADOR COUNTY

43 PETROGLYPHE GALLERY

44 SUTTER CREEK THEATRE

47 ENTERTAINMENT LINEUP FOR NOVEMBER

56 SUTTER STREET FOLSOM

FOLSOM LAKE

THIS ISSUE

16

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47

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E D H F A P

52nd Annual

SANTA RUN

1050 Wilson Boulevard, El Dorado Hills, CA 95762

Phone: 916-933-6623 • Website: www.edhfre.com

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

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

Merry Christmas and Happy Holidays!

Dates:

December 15, 2015

December 16, 2015

December 17, 2015

December 18, 2015December 19, 2015*

*Grand Finale atTown Center beginning at

6:00 p.m. with Santa arrivingshortly afer. Join us or

fireworks, cookiesand hot cocoa!

For more information onroutes, Santa Stops, and

times, please visitwww.edhfire.com

Te El Dorado Hills Firefighters Association willbe escorting Santa, Mrs. Claus and their Elves

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

unwrapped toys for oys for ots. Please set youritems on the edge of the curb and the Elves willcollect your donation. Letters to Santa will also

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


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he Folsom Ice Rink, a fixture of holiday feities and a harbinger of winter cheer, is arriin Old own Folsom on Sutter Street. Te officially opens for its first day on Novemb

and will run the greater gamut of the winter seathrough January 18. As far as holiday events in som are concerned, Stephanie Rodgers Director oFolsom Historic District Association says, “Tis isbig one.”

“We get roughly over 40,000 visitors to the area fthe ice rink alone,” she said. “It’s really consis

throughout the holiday season. It’s great for all aand it brings in a sense of winter to the area. It brthe whole community together.”

Along with the other major holiday events to bSutter Street, the ree Lighting, and the Arts Crafts Fair in early December, the ice rink re-energthe city each year to carry it into the darker monthholiday lights outlining Sutter Street in a warm g

Family friendly radio music hits play as a backdropskaters, and holiday music is set over the speakerthe yuletide season gets fully underway.

“Tere is something about an ice rink during the hdays that is just magical,” Stephanie said. “It’s an ethat takes place almost three months long, and igreat place to bring your family and friends of all ag

Te rink is located in the heart of the Historic trict, with easy access to parking. Conveniently locnext to pubs, curiosity shops, dining options and mthe ice rink fits perfectly with the vibe of Sutter St

ICE RINKINAUGURATES

HOLIDAYSFolsom Ice Rink opens for th

holidays, bringing festivity,

fun and community together o

Sutter Street.

by Matt Kramer he Entertainer

T

CONTINUED NEXT PAGE


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Stephanie emphasized the perfect fit observing, “Where can you skatearound a historic railroad turntable other than Historic Folsom?”

As the weather has followed the pattern of the last several years in main-aining unseasonably warm temperatures, there is some concern that thece rink could be affected, though not dramatically.

(Te heat can affect the rink). It just depends on what the temperaturesare. Te good news is the chiller that freezes the water is pretty high tech.f we get a lot of hot weather as we’re trying to freeze the water over

various nights it could be a little problematic. Opening day is November6 and it could mean that it’s a soft

opening. No pun intended. We’llstill open the rink as much as wepossibly can, but the ice may notbe optimal until a week after. Tat’skind of what we’re finding, the waynature is running right now,” saidStephanie.

Tough the weather may be a gam-ble, the rink seems set to be on track

to continue this festive tradition ofmagic, cheer, and holiday joy.

Te rink has a capacity for about150-200 skaters at one time, skatesessions are scheduled on one and ahalf hour long run times, with breaksof 30 minutes to smooth the ice forthe following session. Skate sessionsare $10, and skates are available torent at $3 per pair, patrons are also

welcome to bring their own skates.

KNOW& GO! WHAT: FOLSOM ICE RINK.

WHERE: SUTTER STREET,

ACROSS FROM PARKING

GARAGE.

WHEN: NOV. 6 – JAN. 18. DAI- LY, 10 A.M. – 10 P.M. INCLUD-

ING THANKSGIVING AND

CHRISTMAS DAY.

INFO: TO CHECK ON STATUS

FOR EXTREME WEATHER

CONDITIONS CALL 916-985-

4181.

COST: $10 PER SESSION PER

PERSON. $8 FOR KIDS 8 AND

UNDER. $3 SKATE RENTAL. All photos are courtesy of the Folsom Telegraph.


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he culinary field is well-known for chefs who take themselvesand their gastronomic arts very seriously. Some infamous kitch-en personalities are known to churn out world-class cuisine

while running the back of their restaurant like a drill sergeantruns boot camp. In contrast, Chef Steven Long, owner of the newlyopened Le Charenton in Folsom, takes a more tongue-in-cheek ap-proach, balancing a sense of whimsy with a passion for cooking andan impressive culinary resume with a lack of grandiose ego.

“We offer what I call semi-fine dining,” said Long. “It’s not preten-tious, it’s food well done, well plated and well served.”

Long, who recently opened Le Charenton back in May, has had along-time passion for cooking, although his professional pursuits kepthim out of the kitchen for many years. In college, he majored in mu-sic, with an emphasis on performance. When a broken elbow endedthat career, he ended up in the metallurgy field as a private contractor

working on government military projects. Ten at the age of 41, Longchanged fields again, attending and graduating from the prestigiousCalifornia Culinary Academy in San Francisco at the age of 41. Hesubsequently worked in some of the most acclaimed kitchens in the

city, even returning to the CCA as an instructor.

“It is Euro-California cuisine, so there is a lot of French technique,”Long said of his style. “Food has only a handful of techniques appliedto a lot of different ingredients.”

Ingredients are sourced locally and seasonally, with Long oftentimesutilizing his local Folsom Farmer’s market as a source of inspiration.

“Tere is where you’ll find what’s coming into season and going outof season, like heirloom tomatoes,” he said. “alking with the farmers,I knew the last week they were going to be available and you don’tsee them on the menu anymore. Using the farmers market is a great

resource for any chef.”

Such adherence to seasonal availability is obviously reflected in LeCharenton›s menu, with some classic items staying on the menu witha little tweaking, while others disappear and are replaced with newdishes, depending on what is available.

“[For example,] the Chicken Balotine with the Gremolata Mousse, which is parsley, lemon zest and garlic,” explains Long. “I make amousse out of that and stuff the chicken breast with that, sear it, androast it. Tat will change pretty soon to a chestnut sage mousse be-cause of the seasons. But the Chicken Balotine will stay.”

By Anne Stokes he Entertainer

LE CHARENTONRESTAURANT

“Romance with A soupçon of whimsy”

Photos by Joshua Brady, courtesy of Le Charenton

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Le Charenton is currently an intimate seven-table restaurant, whichaligns well with Long’s goal of running the most romantic restaurantin Folsom. However, he already has plans for expansion in the worksthat will double his dining room space square footage and make roomfor a wine bar. While some may think that such rapid expansion is arecipe for failure, Long’s strategy is moving along just as he planned.

“In normal restaurants, the [layout] is one-third back of the house totwo-thirds front of the house,” he said. “In this instance, the kitchen isbigger than the dining room. Tis kitchen can handle the expansion.”

o those who would think that such a business move is a little crazy,Long wouldn›t necessarily disagree.

“Te Charenton is the name of an insane asylum outside of Paris,”he explained. “One thing that stuck with me was that you have to be

crazy to be in this industry.”

Steven Long owner, chef and Le Grand Fromage

It’s our joke on chefs with attitude. It’s food. It’s sustenance. We bringit up to a different level, but it’s only food.

What I’m trying to be is the most romantic restaurant in Folsom. Ithink I’ve achieved it so far. We offer what I call semi-fine dining. It’snot pretentious, it’s food well done, well plated and well served.

It is Euro-California cuisine, so there is a lot of French technique.Food has only a handful of techniques applied to a lot of differentingredients. Tere’s nothing hard about food. I taught at the CordonBleu for years in San Francisco. Food is fun.

Te Charenton is the name of an insane asylum outside of Paris. Itstarted in 1645. One thing that stuck with me was that you have tobe crazy to be in this industry, but with the Charenton, there was alsoan absinthe tie-in, I’m a self-proclaimed expert in all things absinthe.

I go to the Folsom farmers market, they know me. Tere is where you’ll find what ’s coming into season and going out of season. Likeheirloom tomatoes, talking with the farmers, I knew they last weekthey were going to be available and you don’t see them on the menuanymore. So using the farmers market is a great resource for any chefand if you don’t, you should.

KNOW& GO! LE CHARENTON RESTAURANT

49 NATOMA ST. FOLSOM, CA

(916) 292-9090

LECHARENTON.COM

HOURS:

TUESDAY – SATURDAY:

5 TO 9 P.M.


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Open for DinnerTues – Sat 5PM to 9PMCall 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.

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ips on Selecting your ree at a Retail Lot

Measure your space Be sure you know what size (height and width) you needbefore heading to the retail lot. Measure the ceiling heightin the room where the tree will be displayed. Te trees in

he field look small when the sky is the ceiling. Don’t overbuy.Measure the width of the area of the room where the tree will bedisplayed. Most trees on tree farms are trimmed to an 80 percentaper. So a tree that ’s 10 feet tall will be 8 feet wide at the bottom.

A tree that will fit in the room vertically may be entirely too bighorizontally.

hink about what type of decorations you will be

using Some species have more open foliage, stiffer branches orlonger needles. Research the characteristics of the differ-ent species in our tree varieties section, then find a farm

near you that has the species you are looking for.

Learn about the different species of trees If you want the same species you know or have alwaysused, great. If you want to try a different species, browsethe tree varieties section of National Christmas ree As-

ociation’s website to become familiar with the species popular inyour area before heading to the retail lot.

Safety First Go to a retail lot that is well-lit and stores trees in ashaded area.

Ask Questions about the trees on the lot Ask the retailer when he/she gets the trees: are they de-livered once at the beginning of the season, or severalshipments during the season? Often, a tree obtainedsoon after its arrival on the retail lot will be very fresh

because it was cut recently. Also ask the retailer which tree type per-forms best in your climate. Some species last longer and remain fresh

longer than others in different climates.

Do a branch/needle test for freshness Run a branch through your enclosed hand - the needlesshould not come off easily. Bend the outer branches - theyshould be pliable. If they are brittle and snap easily, the tree

is too dry.

Look for other indicators of dryness or deteriorationIndicators might include: excessive needle loss, discolored fo-liage, musty odor, needle pliability, and wrinkled bark. A goodrule-of-thumb is, when in doubt about the freshness of a tree,

select another one. If none of the trees on the lot look fresh,go to another lot.

Recycling your tree Ask the retailer about recycling Christmas trees in your com-munity.

16 tips to finding your christmas

tree this year

FINDING THE PERFECT TREE

Courtesty National Christmas ree Association


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What to Expect at a Choose & Cut Farm

Be aware of possible farm hazards Most tree farms keep their fields very well-groomed,but there are some things that are beyond the farmer’scontrol. Be careful of fire-ant mounds, tree stumps, an

occasional blackberry vine, uneven ground and sharp saws.

Go to the farm prepared for a day in the country Wear comfortable shoes and old clothes. Bring rain

gear if the weather is threatening. Te “cutter down-ers” and the “loader uppers” should also have gloves.DON’ FORGE HE CAMERA. It’s best to leave

the family dog at home (many farms will prohibit pets). But, ifa pet is allowed and must come along; keep him on a leash at all

times. Please don’t let him “mark” other people’s trees.

Equipment to bring Saws are usually provided by the farm operator. Checkahead of time to double check if you need to bring anysupplies.

Pricing Some farms measure and price their trees individually,others sell them by the foot. Ask about the pricing pol-icy before heading out in the field.

ree size Head out to the field and select the tree that fits yourpredetermined needs. Check the trunk to be sure thatit is sufficiently straight. Keep in mind that pines will

usually have, at least, some crook in their trunks. Also checkthat the tree has a sufficiently long handle to accommodate your

stand.

Needles In the fall of the year ALL conifers drop or shed acertain portion of their oldest needles. Tis is a normalpart of the life cycle of the tree and occurs because the

tree is preparing itself for winter. Most farms provide shaking orblowing services so that you will depart with a perfectly clean

tree.

Cutting your tree downCutting the tree is easiest as a two-person project. “cutter downer” usually lies on the ground. Whilehelper holds the bottom limbs up. While the cu

being made, the helper should tug on the tree lightly to enthat the saw kerf remains open and the saw does not bind. tugging force should be applied to the side of the tree oppothe cut. In the case of the Leylands, the cut is best made by antendant at the farm using a chainsaw. A back cut should be mfirst with the final cut coming from the opposite side.

ransportationBring the tree to the processing area where it wilcleaned and netted. Netting makes transporting handling the tree substantially easier.

Now you’re ready to load up and head home to decorate yourChristmas tree.

SEE PAGE 19 FOR A LOCAL CHRISTMAS TREE FARM LIST


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APPLE COUNTRY CHRISTMAS TREES 2721 Mace Road, Camino

(530) 644-1396 OR (530) 644-2475E-mail address: [email protected]. Location: From Hwy 50, 8 miles east of Placer-

ville, take Cedar Grove exit (Exit 54) to Pony Express,

o Mace Road. Farm is 3/4 of a mile north on the righthand side of Mace Road. Type of trees: White Fir,Doug Fir, Scotch Pine, Silver ip, Sequoia and IncenseCedar. Amenities: Packaging available. Apples, cider,walnuts and apple pies. Picnic tables and easy walkingrails. Hours: OPEN M-F Noon to DARK, Weekends2 - Dusk, weekends 9am - Dusk

ARDENCAPLE FOREST CHRISTMAS TREE FARM 2580 Andler Road, Placerville

(530) 626-3822Location: From Hwy 50, take Placerville Drive turn-off, continue to Cold Springs Road and follow 1 mileo Andler Road just beyond Westwood Hills Memo-ial Park (cemetery). Type of trees: Doug Fir; White

Fir, Incense Cedar. Amenities: Candy canes and picnic

area. Hours: OPEN 9:00am to 4:00pm, Closed Mon-days.

BURNETT SECRET RAVINE FARM 2740 Mace Road, Camino

(530) 303-3875E-mail address: [email protected] of trees: Silver ip, White Fir, Colorado BlueSpruce. Amenities: Warming Fire, Christmas craftsand items. Cash/check only . Hours: OPEN Weekends9:00am to 4:00pm or by appointment.

CARSON RIDGE EVERGREENS 3041 Carson Road, Placerville

(530) 644-1490E-mail address: mc3morgan@[email protected] Website: Carson Ridge Evergreens Location: 5miles east of Placerville. From Hwy 50, take Carson

Road turn off, then 1/4 mile west on Carson Roado farm. Type of trees: White Fir, Doug Fir. Limitedupply of Silver ip. Amenities: Fresh wreaths, candyanes, paved walkway.

Cash/check only Hours: Open weekends 8:30 am to4:00 pm

CEDAR RAVINE TREE FARM 5240 Cedar Ravine Road, Placerville (530) 622-3546

Email: [email protected] Location: 5 miles fromPlacerville on Cedar Ravine Road, which starts athe monument on Main Street in Placerville. Type ofrees: White Fir, Doug Fir, Cedar and Pine. Ameni-ies: Enjoy our homey atmosphere with free packaging,

boughs, candy canes and hot cider! Hours: Open Fri-day through Sunday, 9:00 am - 4:30 pm.

CRYSTAL CREEK TREE FARM 2019 Cable Rd., Camino(530) 644-4647/(530) 644-7014

Website: Caminorees.com Email: [email protected] Location: From Hwy 50 take the exit towardshe picturesque town of Camino. Go 1/2 block to his-oric Cable Rd., turn left on Cable Rd. and proceed

1 and 3/4 miles to the farm. Type of trees: Doug Fir,White fie, Red fir (Silver tip), Blue Spruce, Swift Silver,Nordman, Noble Firs, Scotch pine, Grand fir. Ameni-ies: We offer a wooded setting with 13 acres of trees.

Ample parking, with picnic area, trails, trout pond, andfarm fresh hand made wreaths. Cash or check only Hours: Open November 22nd to December 24th, 9:30A.M. to dusk.

DAVIS CHRISTMAS TREE FARM 7600 Fairplay Rd., Fairplay

530-413-REE (8733) Website: www.davisvinesandpines.com Types of trees: White Fir; Doug Fir; Noble Fir; Sequoia; Cedar Amenities: 3 ft. - 50 ft. trees on 7 acres. Wreaths.

Credit cards accepted. Hours: Open weekends 9am tilldark. Weekdays by appointment.

DEER PARK RANCH CHRISTMAS TREES 3201 Sand Ridge Court El Dorado(530) 620-3886 | (530) 252-8073

Email: [email protected] Website: www.deerparkranch.net Location: FromEl Dorado, go 7 miles south on HWY 49. urn lefton Sand Ridge Road, go 2.7 miles, turn left on SandRidge Court and follow signs. Types of trees: DouglasFir, Nordmann Fir Amenities: Free coffee, juice, candycanes, cookies. Warm barn & picnic area Hours: Open9am to dusk.

DEUTSCH’S UNION MINE PINES 7349 Union Mine Road, El Dorado

530-620-4088, 916-961-7774Email: [email protected] Tree Types: DougFir, Monterey Pine, Scotch Pine, Cedar Amenities:An-tique farm equipment, gold mining tools, Nativity scene,life-size Santa. Hours: Friday-Sunday 10am - 4pm

EL DORADO TREE FARM 2952 Carson Road, Placerville

530-622-5522Email: [email protected] Tree Types Noble fir,Nordmann fir, urkish fir Amenities: Food, bakery, wine, picnic area Hours: Weekends only Nov. 28th toDec. 14

FIGOR TREE FARM 3160 Pleasant Valley Road, Placerville

(530) 621-1770Email: [email protected] Location: 6 miles eastof Diamond Springs on Pleasant Valley Road acrossfrom Gold Oak School.

Type of trees: White Fir, Doug Fir, Silver ip, Sequoia,Spruce and other varieties. Amenities: Plenty of park-ing. Wholesale Available. Hours: 9am to Dusk.

FROSTY FIR CHRISTMAS TREE FARM 2240 Frosty Fir Dr., Placerville

530-622-7538Email: [email protected] Facebook: Facebook.com/FrostyFirreeFarm Type of trees: White Fir,Doug Fir, Silver ip, Blue Spruce, Sequoia, Cedars.

Amenities: Fresh wreaths, cider, greenery, cones, crafts,persimmons, preserves. Hours: Open day after Tanks-

giving, wkends 9-4, wkdays by appt., please call .HANGTOWN KID APPLE ORCHARD2598 Mace Roac, Camino

530-647-1810E-Mail Address: [email protected]

Types of trees: White fir, Silver tip (Red Fir) Ame-nities: U-Cut/We cut, persimmons, chestnuts, freshcandy canes. Cash/Checks. Hours: Daily 10am - 5pm,November 27 - December 13

HARRIS TREE FARM 2640 Blair Road, Pollock Pines

(530) 644-2194Email address: [email protected] Website: www.harristreefarm.com Location: 10 miles east ofPlacerville. From Hwy 50, take first Pollock Pines

turnoff; go right on Pony Express rail to Blair Road.1 mile north on Blair Road. Type of trees: White Fir;Silver ip; Doug Fir; Cedar; Noble Fir; Pine Ameni-ties: Natural woods picnic area, ample parking, crispmountain apples, cider, Apple turnovers and ApplePies. Hours: OPEN DAILY.

HIDDEN CANYON TREE FARM 3500 Newtown Road, Placerville

(530) 622-6760 OR (530) 622-1472Location: From Hwy 50, take Point View turnoff toBroadway, turn left. Broadway becomes NewtownRoad. Continue past mobile home park 3/4 of a mileto large, white and red Hidden Canyon sign. Type oftrees: White Fir, Doug Fir, Silver ip, Sequoia andCedar. Amenities: Local honey, firewood, early salesby appointment only Hours: OPEN DAILY 9:00 amto DARK

HIGH SIERRA IRIS AND WEDDING GARDENS 3170 Hassler Road, Camino

(530) 642-1222Email: [email protected]

Website: High Sierra Iris and Wedding GardensLocation: From Hwy 50 - take Carson Road turn-off. urn left onto Carson Road. Right on North CanyonRoad 1 1/2 miles. urn left on Hassler Road 1/2 mileon left to farm. Type of trees:Colorado Blue Spruce;Noble Fir; Silver Fir; Frasier Fir; White Fir; Sequoia

Amenities: Beautiful handmade wreaths, picnic tables, weekday sales by appt. only Hours: OPEN 9:00amto 5:00pm, FRIDAY, SAURDAY AND SUNDAY. Weekdays by appointment only.

HILLSIDE TREE FARM 2881 North Canyon Road, Camino

(530) 621-2053E-mail address: [email protected]

Website: www.HillSidereeFarm.comLocation: From Hwy 50 (approx. 4 miles), take

Schnell School Road turnoff, left to Carson Road.Right 3 1/2 miles, then left on North Canyon Road.1/2 mile to farm on left. Type of trees: White Fir;Doug Fir; Silver ip; Noble Fir; Fraser Fir Amenities:FREE Packaging. FREE Hot cidar. Nobel Wreathes. rain and Pony rides, (weekends only, weather per-mitting).Hours: OPEN the weekend BEFORE Tanksgiving,Daily - 830am to 430pm

INDIAN ROCK TREE FARM 3800 North Canyon Road, Camino

(530) 622-4087Email: [email protected]

Website: IndianRockreeFarm.comHome of rees for roops!!Location: From Camino, go north on Larsen Drive 1mile, then left on North Canyon Rd., 1 2/3 miles tothe Indian Rock. Type of trees: White Fir; Doug Fir;Silver ip; Cedar; Pine; Exotic rue Firs Large Silver ip trees available from the High Sierra’s. Amenities:Picnicking, wreaths, gift shop. Packaging available.Hours: OPEN DAILY 8:30am to DARK thruDecember 24th.

JIM AND MARY’S TREE FARM 935 Woodridge Road, Placerville

(530) 626-4603E-mail address: [email protected] Website: JimAndMarysreeFarm.comLocation: 5 miles North of Placerville on Highway49, right turn on Woodridge Road, 1/2 mile in on

CHRISTMAS TREE FARMS partial list courtesy of choseandcut.com

CONTINUED PAGE 20


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the right. Follow the signs to parking. Type of trees:

Doug Fir; Scotch Pine; Incense Cedar Amenities:Price includes wrapping and tax. Bring the family,superb choice from 4ft to 9ft trees: choose & cut, great views, and great host! Mules also love a cookie (horsekind!). Hours: OPEN Open November 23 throughDecember 16 ues - Sat 9am - 4pm | Sun - noon to4pm | Mon - By Appointment

KENNY’S CHRISTMAS TREE FARM ,5987 Happy rails Lane Garden Valley

(530) 333-4936E-mail address: [email protected]: www.facebook.com/khhchristmastrees Lo-cation: On Hwy 193, 5 miles South of Georgetown.A tree farm with old fashioned charm. Type of trees: Doug Fir; White Fir; Colorado Blue Spruce Ameni-ties: Kid’s life size toy wooden train. Bring your lunch

and enjoy the Pond. Free candy canes, hot chocolate,coffee, hot apple cider and Packaging. Hours: OPEN WEEKENDS ONLY, 9:00am to DARK.

LEVI’S TREE FARM 3621 Carson Road Camino, CA 95709

(530) 391-9019Email: [email protected] Website: www.levistrees.com/ Location: From Hwy 50 take Caminoexit; go straight cross Carson Road to tree farm en-trance. Type of trees: Doug Fir, White Fir, Red Fir We accept cash or check Hours: Open daily 9am todusk

MCGEE’S CHRISTMAS TREE FARM 3131 Carson Road, Placerville

(530) 644-4731

Email: [email protected] Website: McGee Christmas ree FarmLocation: 5 miles east of Placerville, From Hwy 50,take Carson Road exit. Left on Carson Road. 1/4mile. Type of trees: White Fir, Doug Fir, Noble,Silvertip and Canaan Fir. Amenities: 20 Acres.Handicap friendly. all precut White Fir for outsidedisplay. Fresh wreaths. Apples and hot cider next door.Price includes tax and packaging. Hours: OPEN M-F10:00am - 4pm, Sat-Sun 8am - Dusk. Early sales byappointment

O’HALLORANS APPLE TRAIL RANCH 2261 Cable Road, Camino

(530) 644-3388Location: From Hwy. 50 take exit to Camino, turnleft on Cable Road. Proceed 1 1/4 miles to the farm.

Type of trees: Silver ip and White Fir. Amenities:

Apples, Apple juice, crafts, picnic area and nature trail.Hours: OPEN DAILY

POVERTY HILL TREE FARM 1010 Poverty Hill Drive, Placerville

(530) 622-6766 Website: Poverty Hill Location: 7/10 mile north ofHwy 50 on Bedford Avenue, then 1/4 mile east onPoverty Hill Drive. Type of trees:Colorado Blue-Spruce, Norway Spruce, Doug Fir, White Fir, andSequoia.

Amenities: Next to Gold Bug Park and Gold BugMine. Price includes tax and packaging. Hours:OPEN Friday –Sunday 9 A.M. to 4 P.M.

PRENDEROSA TREE FARM 5301 Hwy. 49, El Dorado

(530) 626-1951Email: [email protected] Website: www.prenderosa.com Location: 1 Mile south of El Doradoon Hwy. 49. turn left on China Hill Rd. Follow signsto farm.

Type of trees:Doug Fir, Scotch Pine, Cedar, Sequoia,Spruce and others. “Fresh Cut”. Noble and Nord-mann Fir displayed in water. Amenities: Wreaths,accessories and refreshments. Warm fire and music.Packaging available. Hours: OPEN WEEKDAYSNOON to 5pm, WEEKENDS 9:00 am to 5:00 pm

ROBERTS TREE FARMS 2561 Mace Road, Camino

(530) 644-2831Location: From Hwy 50, 8 miles east of Placerville,take Cedar Grove turn off, right on Pony Express

rail, one mile to Mace Road. Farm is one mile downMace. Type of trees:Douglas Fir and White Fir.Hours: OPEN 9:30am to DUSK.

ROBERTS TREE FARMS 5645 Gilmore Road, Pollock Pines

(530) 644-2831Location: 10 miles east of Placerville. From Hwy 50,take first Pollock Pines turnoff; right on Pony Express rail, left on Gilmore Road; go 1 block. Type of trees: Silver ips, Blue Spruce and White Fir. You pick wecut! Hours: OPEN DAILY 9:30am to DUSK

SIERRA MAGNIFICA CHRISTMAS TREE FARM 2500 Hassler Rd. Placerville

(530) 622-0203 | (530) 409-1538

Website: www.sierramagnificatrees.com LocationFrom Hwy 50 take Point View Drive turn left. F Jacquier Rd. to Carson Rd. turn right. Follow CaRd. to Union Ridge Rd. turn left. urn right onHassler Rd. at stop sign. Follow Hassler Rd. acroFruitridge Rd. to first driveway on right to top of

Types of Trees: Silver ip,Douglas Fir,White FirSwift Silver Amenities: Fresh wreaths, packingavailable. Free greenery & hot drinks. Cash or cheHours: Open everyday 9 A.M. to 4:30 P.M.

SILVER FOREST TREE FARM 4041 Rontree Lane, Somerset

(530) 620-6261Location: On E-16, between Somerset and Mt.Aukum, turn east on Fairplay Road, go 3/4 mile, tright on Rontree Lane, follow signs. Types of tree White Fir, Red Fir, Doug Fir and Scotch Pine.Roads: All weather roads. Easy walking trails, picarea, boughs, coffee, and “kiddie treats”. Packaginavailable. Ample parking for cars and busses. HouOPEN DAILY 9AM to 4PM

SILVERTHORN MEADOWS

3099 North Canyon Road, Camino(530) 621-2379

E-mail address: [email protected] Location:From Carson Rd. turn north on to North CanyonRoad. Type of trees: White Fir Amenities: FamilChristmas tree farm with many beautiful tall treeCome meet our family! Hours: Open weekends a Tanksgiving 9 A.M. to 4 P.M. until sold out.

SMART’S CHRISTMAS TREE FARM 4401 Pony Express rail, Camino(530) 644-0829 |( 530) 401-4019

E-mail address: [email protected] Websit www.SmartsChristmasrees.comClose easy access from Hwy 50. 14 Scenic acres wgentle terrain. Pristine non-stump culture trees nutured from seedlings. You choose & cut or we cutLocation: 8 miles east of Placerville. From Hwy50, take Exit 54, turn left under freeway, right onPony Express rail. Farm is 1/4 mile on left. Typeof trees: Silver ip, Noble Fir, White Fir and DouFir Amenities: Snackbar, wreaths, crafts, picnic arFree candy canes. Cash, checks, MC & Visa HouOPEN daily. Mon. - Fri. 11am til dusk, Sat. & Su9am til dusk. Visa, MC & Debit accepted

SUNDANCE TREE FARM 3541 Sundance rail, Placerville

(530) 622-5636E-mail address: [email protected] WebsiSundancereeFarm.net Location: 1/2 mile northHwy 50 on El Dorado Road, then left on Sundan rail. 1/3 mile on right. Type of trees:Doug Fir a

Scotch Pine. Amenities: Packaging available.Hours: OPEN DAILY 9:00am to 4:00pm.

TWIN PINES CHRISTMAS TREE FARM 5150 win Pines Loop Georgetown

(530) 333-4226E-mail address: [email protected] LocatioHwy. 193, 3 miles south of Georgetown. urn at on win Pines Loop. Type of trees: French Pine,Doug Fir, Sequoia, White Fir, Blue Spruce. Ameties: Picnic tables , refreshments, Free tree nettingholly, mistletoe, trimmings, pinecones, hot chocoland hot apple cider. Hours: Open day after Tankgiving, daily, 9 - 5

CHRISTMAS TREE FARMSContinued from previous page


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M: Why do you think that Te Boys have succeededwhere so many other groups fail?

: Let me say this, it has not been easy. But we dedicat-ed ourselves to this kind of music. Whatever adversity

might be we are going to stick around. We are not go-ng to turn around… we are going to move forward.

M: What has been the biggest challenge for you as amusician?

: It’s a dog eat dog world now. We have had our shareof setbacks but God has been wonderful to us. It is Godhat is taking care of us and we are going to be doinghis as long as we can. You know. I guess we are suc-

cessful.

M: A lot of alternative rockers like Lou Reed, PeterGabriel and Ben Harper have wanted to work with youguys. What do you think is the appeal of collaborationbetween rock’n’roll and gospel?

: I don’t know about that… You know. What people

don’t understand, and all of the people we cooperatewith they know about gospel music for example, BenHarper, He came out of church, a church man so heKnew about gospel. A lot of these collaborations thatwe do, these people… When we have a chance to col-aborate together they are ready. Tey say they want to

work with us and we work with them… so that is howhat goes.

M: What do you think would be the single biggest pieceof advice you could give to somebody who is disabled,n any in any way, and wants to pursue something be-

cause you’ve obviously were dealt with a disability anddealt with it in a profound way?

: First of all you got to be dedicated. It don’t makeense if you’re not dedicated You have to be persistent

and you got to persevere.

BLIND BOYSOF ALABAMA

by Matthew Whitley he Entertainer

Jimmy Carter of the Blind Boys

of Alabama

Tose are the three qualifications that I give my life; if you can hang on and doall that you will make it.

M: What do you think has been signature song that you think well encapsu-lates the Blind Boys of Alabama?

J: Amazing Grace, of course. I think it is because we always remember had itnot been for God’s amazing grace, the Blind boys wouldn’t be here now. We

wouldn’t be where we are, his Amazing Grace did that because in my opinionthat is what has kept us all of these years.

M: I love the version where you sing the song over the music of Te House ofthe Rising Sun by Te Animals. How did the happen?

J: Yes, that’s the one, the one that is the greatest of all time. Our producer out of

LA gave it to us. We have an image that we like to keep up so we didn’t think it would be a good idea and he said just try it and we did it and it is what broughtus the first Grammy. It’s a masterpiece really.

M: One of your most famous songs is Way Down in the Hole, a om Waits

song…Is your approach to secular music different than gospel music?

J: You have to remember Down in the Hole is secular and gospel too. youhave to keep the devil in the whole. You let him out he’s going to mess up. Iapproach music as music. If I am going to sing secular song we change somelyrics into a gospel song.

M: Do you have any special things planned for the Folsom show or anythingthat audiences can expect?

J: All I want people to know is the Blind Boys of Alabama are on their way and we leave-- Folsom will never be the same!


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ynthia Renee, a Lincoln Law graduate who has practiced formany years and resides in Folsom, is also a Christian Countrymusic recording artist. She makes time to pursue her musical

dreams, having auditioned for the Voice and performed theNational Anthem at the Placerville Speedway and for NASCAR

West in Roseville. She performs regularly at Sienna Restaurant inEl Dorado Hills. Cynthia has been featured on KLOVE radio, andhas been voted in the top 10 duo/bands for two years in a row onKCRA-A list for the Sacramento area. She cites influences fromartists as varied as Jewel, Pink and Michael W. Smith.

How long have you been performing music?

“I have been performing from as far back as I can remember. Myparents told me I was an early talker and started singing songs and

mimicking television commercials by age two. My grandfather wasa missionary and a pastor (who) started several churches while I

was growing up. I started performing at the Sunday services at hischurches, and then eventually began traveling around and singing at

other local churches. Music has always been a huge part of my lifeand a huge inspiration to me.”

Cynthia continued to perform music throughout High School andCollege, developing an interest in theater which opened the door forher to perform in several plays and musicals in El Dorado County

Do you have recordings available for purchase?

“Yes. I have some originals available for download on iunes if yousearch Cynthia Renee. I also have a video on Youube for my origi-nal, Where Are You Now. Tat song was written during a really darktime in my life, and the process of writing and recording it reallyhelped to heal me.”

Cynthia further elaborated, “What’s been so amazing is all of thefeedback I have received from people who have listened to it andhave told me they were moved by my song. I had one woman reachout to me who told me her mom had recently passed away, and thatshe listened to my song practically every day to help get her throughthe difficult days she was facing.”

What do you draw from for inspiration?

“I draw from my own life experiences and my faith as a Christian.Usually it’s through the extremely trying and difficult experiencesthat I end up coming up with a truly inspired original song. Teprocess of going into that deep, dark place inside of yourself canbe kind of scary…But that’s where great music really comes from.”

What do you think is most definitive about Christian Country mu-sic and how is it similar or different from other country artists?

“A lot of secular songs today lack depth and character, which iskind of music that our country really needs to be exposed to. message I really want to come through in my music is one of hlove and healing. Sadly, this world is really lacking in all of ththings. I want people to know that love and hope are universal nand they never need to go out of style in the music we listen t

Tere’s a lot more depth to my songs thatn simply ‘getting dr

on the back of my pick-up truck when my man walks out on m

What instruments do you use and do you have a favorite?

“I don’t play any instruments like guitar or piano. I’ve even b

known to mess up playing the tambourine so I gave that up as wI’ve come to realize my one true instrument is my voice. It’s thstrument God gave me to tell my story and as long as it still wI’ll keep using it to sing my story until I can’t use it anymore.”

Cynthia Renee’s music is available on iunes and more informaabout her and her music is available at www.cynsinger.com.

LOCAL MUSICIAN SPOTLIGHTQ&A with Folsom musician Cynthia Renee.

C

“Recording is like being able to write your own story, then sin

instead of read it, it’s an amazing experience!” Photo Credit: Cour


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he humble hot dog, a staple of back- yard barbeques and traditional ball-park fare, evokes images of low-keylunches. El Dorado Hills’ Ruffhaus

Hot Dog Company is looking to changethat. With innovative flavors and combi-nations from the Classic Coney and Chi-cago dogs to the andoori flavored Bol-lywood and the red Tai Curry Bangkok,Ruffhaus is bringing hot dogs to a newculinary level.

“I think every time you see a hot dog place,it’s either a fast food chain or an arbitraryhot dog at the bottom of some hamburgermenu. Tey’re kind of an unsung hero, and

we want to take them to that next level,”said owner and chef Charles Knight. “I wanted to think of hot dogs as the nextburger. For a while, burgers were rele-gated to fast food and then you startedseeing them with a more gourmet twist,

you started seeing Kobe burgers and arti-san cheeses with fresh brioche buns. Now

you’re starting to see them on fine diningmenus. I would like to put hot dogs on themap like burgers.”

Ruffhaus’ wide variety of classic and spe-cialty dogs have at least one importantthing in common: quality. Knight uses all-beef natural casing franks (“so it has thatnatural snap when you bite into it”), andsources as much as he can locally. Knightmakes several specialty “exotics” in-house.

RUFFHAUS HOTBy Anne Stokes

T

KNOW& GO! Ruffhaus Hot Dog Co.

4355 Town Center Blvd. Ste. 114

El Dorado Hills

(916) 941-DOGS

ruffhaushotdogco.com


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“We make them all from chicken,” he said. “Tere’re no fillers in it,there’re no nitrates, it’s really as healthy as eating a chicken sandwich.

Tere’s no added fat,[where] a lot of places will add a little bit of pork

fat to it, we don’t. We use the natural fat that’s already in thigh meat.It’s the perfect blend and it makes for a juicy and flavorful hot dogthat’s actually healthy for you.”

Ruffhaus’ menu also features a selection of pub grub items such as porkschnitzel, fish and chips, and fried pickles. Any of

the dogs can be sliced up over greens and madeinto salads, with the exotic ones make partic-

ularly good options according to Knight. Tere’s even a “little pup’s” kids menu.

“Here, we’ve always tried to providesomething for everybody, that’s oneof the things that makes us success-ful here,” he continued.”It has a pub vibe yet it ’s still family friendly. Youcould have a couple of guys havingpints at the bar and Mom with herthree kids can come in after schooland get a couple of kid’s meal at areally reasonable price.”

Ruffhaus is also a tap house, servingseveral local craft beers and German

favorites.

“We [serve] a lot of local craft brews” said

Knight. “In particular New Glory BrewingCompany, Loomis Basin, and we added Ama-

dor Brewing Company recently. We have to haveSpaten on draft, so we have a good German favorite too.”

“We don’t want to alienate the people who like a domestic beer,” headded. “I felt like we were doing that, being a tap house and not includ-ing those beers. So we have Bud Light in the bottle, we’ll be bringingon Miller Lite and probably Coors Lite.”

After cutting his chops in kitchens from small mom and pop places tocasinos, Knight opened Ruffhaus with his brother in 2010. wo yearslater, Knight took the reins and started running the restaurant himself.

“I’ve really run the gamut on my experience and owning my ownrestaurant seemed like the next natural step,” he said. “After many yearsin fine dining, it was kind of nice to get back to comfort food. When

you see someone roll their eyes back satisfied after they take a bite ofsomething that you’ve prepared, it doesn’t matter if it’s a hot dog orfillet mignon. It’s food. I like making people happy with what they eat.”

aking hot dogs to the next level

DOG COMPANY


24/6024

When pressed to summate his 95 years’ worth of experience, Richard Creamer aptlyreplied, “I’ve done so many things in my life.”

Born in 1919 in the Central California town of Lindsay, Creamer comes from a line oftalwart pioneers and hard work. His great-grandfather, a blacksmith, came to the Re-

public of California via covered wagon in 1849, and carved out a homestead in ulareCounty, where the family remained for many years.

When WWII broke out, Creamer went to work in a San Bernardino munitions facto-ry warehouse to do his part for the war effort, pulling in $1.10 an hour as an explosivesmixer putting together incendiary bombs.

I knew I wanted to get into defense work, so I went to the bomb plant that madehe bombs that burned okyo and Yokohama in WWII,” he said. “I volunteered forhe job and was the explosive mixer for the entire bomb plant. Ten the draft board in

Porterville decided I wasn’t contributing enough to the war effort and they drafted me.

RICHARD CREAMER An All-American success story

By Anne Stokes

Clockwise from above left: Veteran Richard Creamer, Sr. of Fol-

som, discovered the joy of painting ve years ago. Creamer,

who admits to having a musical creative streak throughout hisife, has created over 90 works of art, spending nearly a hun-

dred hours on many of them.

Richard Creamer, Jr. was drafted into WWII in 1943, rst go-

ng to New Orleans for training, after which he was stationed in

New York City’s Port of Embarkation.

Richard Creamer, Sr. and wife Josephine, were reunited at home

n Riverside, Calif. right after the end of WWII in June of 1946.

Richard Creamer, Sr. (pictured in the top row, far right) with his

rst Army Platoon on Dec. 17, 1943, while in training near New

Orleans.

CONTINUED PAGE 26


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join us for an hour of GRATITUDE & HEALING10:00 am NOVEMBER 27thCelebrating our Nation’s Day of Tanksgiving

FIRST CHURCH OF CHRIST,

SCIENTIST731 TRADER LANE,

FOLSOM@ Wool St. across from Chamber of Commerce


26/60


27/60

I am Vic.

I choose Eskaton.

Experience a community where the surroundings

are inspiring and:

• more than 9 of 10 residents like Vic

RECOMMEND living there,

• you’re INVESTED in the greater communitythrough our nonprofit Foundation,

• you FEEL SECURE with complimentary

smart-sensor technology,

• you can BRING YOUR BEST FRIEND

(we are pet-friendly),

• you ENJOY LUXURIOUS AMENITIES,

along with convenient services.

eskaton.orgPick up the phone orgo online for more!

Eskaton Lodge Cameron Park Assisted Living 530-675-4007 License # 097001275

Eskaton Lodge Gold River Assisted Living and Memory Care 916-900-1355License # 347001241

A leading nonprofit provider of aging services in Northern California since 1968

2 0 1 4

983-5181

www.viscontisristorante.com

Family Owned and Operated

facebook.com/ViscontisRistorante

Voted Best Italian Restauran for over 15 years!

2700 E. BIDWELL ST., FOLSOM

Outdoor Patio Dining Available Closed Mondays

Christmas Cellar in the

F r e e t o

the p u b l i c

December 5th u 12-4pm

Madroña Vineyards

Join us for “stocking stuffer”

shopping in the cellar. Wine

taste and sample foods

from local and globallyconscious vendors.

2560 High Hill Road

Camino, California

530-644-5948 or

800-230-7662

MadronaVineyards.com


28/6028

hat do you get when you combinecomfort food with gourmet fla-

vors?

You get Z Pie.

Te Placerville restaurant occupies a gour-met niche, offering innovative pot pies, or-ganic salads, decadent desserts, craft beers,and El Dorado County vintages from local

wineries. Te original concept was inspired

by founders Kevin and Marty Coots’ inter-national travels through Europe, New Zea-land, and Australia, where pot pie shopsare as common as hamburger joints are

here in the States. While most basic piestend to be merely ground meat, cheese, andpotatoes, the Coots had a gourmet visionof unique recipes and quality ingredients,and in 1998, they opened Z Pie. By 2010,the business was taken over by a new own-er, Dale Lambert, who currently runs the

restaurant in Placerville’s Old own neigh-borhood.

Z Pie’s menu feature more than just run-of-the-mill meat and potatoes fare. By far,the most popular option is the Steak andCabernet, which features beef, potatoes,and vegetables, seasoned with sea salt andthyme. Te Tai Chicken pie offers a moreexotic take on the classic comfort food

with coconut milk, straw mushrooms, gin-ger, lemongrass, and Kaffir lime. Tere arealso vegetarian options such as their aptlynamed Very Vegetable and omatillo Slewpie. Te menu does have some seasonal

features, such as their turkey and cranberrypot pie that will be out in November.

Z Pie also has pie to satisfy a sweet tooth.

“We wanted something a little sweeterthan the standard Granny Smith, so we

went with the Fuji’s,” said Lambert. “We

Z PIE GOURMET POT PIESGourmet comfort food

By Anne Stokes

W


29/60

also have a berry pie that has blackberries,boysenberries, Marion berries, and we putan oatmeal crumb top on it. It is just sin-ful.”

While pie filling gets the lion’s share ofglory, any baker will tell you that it’s thecrust that really holds things together.

“Our crust is an all-butter Filo, so it’s reallyflaky,” says Lambert. “It is 13 layers, so it’sa true Filo dough by the time it gets done.

Tat’s why it’s so flaky and good.”

On the lighter side, Z Pie also offers gour-met, organic specialty salads as well. FromAsian shrimp noodle and chicken mangoto spinach garlic and California salads, theselection is as varied and unique as theirpot pies.

“Te produce is all local,” said Lambert. “Itgets delivered two or three times a week.As much as we can get organic, it’s organ-

ic.”

And what would be better to wash downgourmet pot pies, organic salads, and dec-adent desserts than craft beers and local ElDorado County wines? Z Pies carries anever-changing selection of bottled and on-tap craft beers from labels such as BisonBrewery out of Berkley, Mendocino Brew-ing Company, Auburn Ale House, andLost Coast, as well as ciders from Com-mon and Scrumpy. Diners can sample a se-

lection with flights available of both beersand wines.

“We try to stay at least this side of the

Rockies,” said Lambert.

And as for the wines, Lambert has stayedeven closer to home, pouring vintages fromEl Dorado wineries such as Madrona,Boeger, and Lava Cap.

“All of the wineries you can drive to within

15 minutes from here,” he said. “With the wines we’re staying right here.”

Z Pie is open for lunch and dinners, conveniently located near Placerville’s historicMain Street in close proximity to ampleparking. For those looking to savor theirpies at leisure, frozen take-out pies areavailable to take home, and can even be

ordered on-line.

KNOW & GO!

Z PIE GOURMET POT PIES

3182 CENTER ST.

PLACERVILLE, CA

(530) 621-2626

HOURS:

OPEN DAILY 11 A.M. TO 9 P.M.

All photos courtesy of Z Pie, photos by

Jess Gibson


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31/60

ith the Holiday Season rushing upon us as quickly as

twitch of Ol’ Saint Nick’s nose, the Placerville DowntownAssociation is poised to offer numerous events to help ringin the season and keep all in the spirit of the season.

Te Season’s first event is on November 27th, the day after Tanksgiving, and will be the Official start to the Holiday Sea-

son. Te “Festival of Lights,” which is always held on the Fridayafter Tanksgiving, features the large, old, light-adorned sprucetree that sits across from historic Courthouse. According to thePlacerville Downtown Association, after the big tree lighting,“over 75 trees that are donated by El Dorado County Christmas

ree Growers a lso “come to light” after the countdown.”

Te evening’s festivities begin at 5:30pm, with a Merchant ’sOpen House that will feature early Christmas shopping oppor-tunities, and a bountiful array of holiday themed goodies.

Following the tree lighting there will be entertainment through-out the downtown area with music, dance and other talentedlocal groups.

In addition to the season beginning events on the 27th, the holi-day celebration and actitivities continue on throughout Novem-

ber and December in Downtown Placerville.

“Merry Merchant Marketplace,” sponsored by Placerville’sMain Street Merchants, is a shopping and dining experience forall ages. Tis effort to promote the Buy/Shop Local philosophy,Downtown Merchants will have seasonal specials and some-thing new this year, Wish List postcards. Tese postcards, avail-able from participating main street merchants, is a quick andeasy shopping tool that will list the store name, item wanted,sizes, colors, and whatever else may be pertinent to that wanteditem. Christmas shopping does not get much easier than that.

Also this year, the Downtown Merchants are teaming up withEl Dorado County Christmas ree Growers, when shoppers

present a valid receipt from a participating Eldorado Cou

Christmas ree farm; special discounts will be applied to thetal purchase. Look for a Christmas tree in the window to idtify participating merchants.

According to Lisa Crummet, Marketing Director for the cerville Downtown Association, “Main Street will be decor

with bows, banners, lights, wreaths, and some fabulous windisplays, which is a treat in itself.” Crummet also shared studies show that for every $100 spent on local merchants, stays in the community, versus $48 from giant chain stores. ditionally, locally-owned business’ reinvest in the local econat a rate of 3 times higher than national chain stores or inte

retailers.

Another Holiday favorite is the Hangtown Christmas Parslated for December 6th, at 1pm, rain or shine, this will be37th annual Christmas Parade, and is a great chance to getfamily out for some fun activities and a chance to get in a lChristmas shopping.

And what would be a Christmas celebration without a visit wgood ol’ Santa himself. Santa Claus will be in Downtowntwo separate dates: November 27th, from 6:15pm to 7:30pmfront of the River City Bank, (348 Main Street). He has secu

some open time again on December 12th, from 1pm to 4pmthe Candy Strike Emporium, (398 Main Street).

All in all it looks like Downtown Placerville will be a festfun, and exciting time throughout the Holiday Season. Bshopping, viewing decorations, or enjoying some tasty fooone of the many local eateries, Placerville will be a great placcreate some long lasting family memories.

For more information on activities and or times, visit; www.cervilleDowntown.com, or call (530) 672-3436.

Season starts with annual day after Tanksgiving event.HANGTOWN HOLIDAYS

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he Folsom urkey rot is an event thecommunity has grown to love.

From the initial idea that sparked Dr. odd Drybread to start the event in

2007 to now, it has become bigger and betterhan he ever imagined.

Te most important thing to get out theres that this event sells out earlier and earlier

every year,” Drybread said. “If you want to dot, register early, because I anticipate it sellingout about three weeks beforehand.”

For the 4,200 people it draws every year, it’sbecome a Tanksgiving Day tradition. Tefamilies hosting Tanksgiving Day festivi-ies usually start their day preparing food andhrowing it in the oven before heading to therot. For those families traveling to others’

houses for dinner, the trot is the reason to getout of bed and get moving on an otherwiserelaxing day off of eating and watching foot-ball.

Folsom resident Aimee Gillum has partici-pated in the event for several years.

I’m a runner and live in the parkway so I liket for those reasons,” Gillum said. “I also like

that it benefits the win Lakes Food Bank.I’d rather run here and have the money staylocally than do the Run to Feed the Hungry(in Sacramento).”

A big draw of the event is that it’s somethingthat families can do together and many do.

“Tere will be nine of us doing it this year,”Gillum said. “Te energy of the race is fan-tastic. It sells out every year. It’s first thing inthe morning and it’s usually a cool, fall day.

We will host a brunch at our house and thengo to my in-laws for dinner.”

Perhaps the biggest reason the turkey trothas become a staple event in Folsom is thatproceeds go toward a good cause: the winLakes Food Bank and the “Never in Our

own” youth assistance fund. Te food bankserves more than 1,000 people each month,more than half of which are children, with a

week’s worth of food.

“You’re doing good for yourself andgood for a lot of people in the com-munity,” Gillum said. “It’s a lot of fun.”

ammy Tompson, the executive director ofthe win Lakes Food Bank, is grateful for the

turkey trot.

“Tis is the ninth year and we’ve received wellover $150,000,” Tompson said. “It’s a majorpart of what we do. It keeps us funded all yearlong. It keeps our lights on and gives us freshdairy and produce year round.”

Te youth assistance fund ensures that nochild in Folsom is unable to participate inrecreational programs due to financial hard-ship.

KNOW

& GO! WHAT: 5K run/walk, 10K RunWHEN: Thanksgiving Day

morning, Nov. 26

TIME:10K at 8:50 a.m., 5K at 9:10 a.m.

WHERE: Folsom Parkway Trails

COST: $30 or $35 at packet

pick-up if space is available.

No race day registration.

INFO: folsomturkeytrot.com

Participants are off a running during the early portions of the 10K run at last year ’s Folsom Turkey Trot. Costumes are encouraged at the event

and many people have fun dressing up. This year will be the ninth annual Turkey Trot.

FOLSOM TURKEY TROT A Tanksgiving Day tradition

by Matt Long he Entertainer

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INGREDIENTS

1 Sugar Pie Pumpkin about (1 pound)DIRECTIONS

1. Pre-heat oven to bake at 350 degrees.2. Rinse and dry the pumpkin.3. Carefully slice the top off the pumpkin to remove the

stem. (Tey are diffi cult to slice through and will not be

used.)4. Place pumpkin with the slice down to stabilize thepumpkin and slice it in half.5. Using a large spoon remove all the seeds and stringsuntil well cleaned.6. Place the pumpkin cut side down on a baking sheet andbake for 45 to 60 minutes. (Until a fork will pass throughthe outer skin easily.)7. When the pumpkin is cool enough to handle, scrape theflesh from the peel and place in a food processor and pureeadding small amounts of water as needed to puree.

with Sage Brown Butter and toasted Pecans PAIRS WELL WITH SAUVIGNON BLANC

1. ROAST THE PUMPKIN

by dan zahra

ROASTED PUMPKIN RAVIOLI


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INGREDIENTS

3 cups flour3 egg whites

1 tablespoon olive oil1 teaspoon kosher salt1/4 cup water (may use less)DIRECTIONS

1. Place the pasta dough ingredients (minus the water) in a mix-er (Kitchen Aid) with a dough hook and set to the first speed.

Let this mix until it begins to form lumps. Ten add about 1tablespoon of the water and with a silicon spatula push the mix-ture back into the center of the bowl. Keep repeating this until itforms a nice dough ball.2. Place the dough on a well floured surface and knead it a fewtimes until it gets smooth.3. Wrap in plastic wrap and refrigerate for at least 30 minutes.4. When dough is ready, cut into 8 pieces. Each piece will be alayer of ravioli dough to make ravioli.5. With floured hands stretch out the dough slightly and flattenit so it looks like a thick disk.6. Run it through your pasta machine on the largest setting andallow the pasta to pass through twice.7. Ten go to the next smallest setting and do the same thing.

You want to go to setting 4. Do the same for the remainingdough.8. Place your pasta sheets on a dry surface sprinkled with semoli-na flour while making the sheets.

3. CREATE THE PASTA DOUGH Tis makes enough filling for about 12 to 15 servings. You can freeze the filling for up to 1 year.I INGREDIENTS

1 Sugar Pie Pumpkin about (1 pound) (roasted and pu-reed)8 oz fresh ricotta1 egg1 tablespoon shallots (diced)1 tablespoon unsalted butterSalt and pepper (to taste)

1/2 tsp nutmeg (grated)1/4 cup parmigiano cheese (grated)DIRECTIONS

1. Add the butter to a skillet over medium heat.2. As the butter melts add the shallots and sauté until gold-en. Ten remove from heat and let cool.3. In a bowl mix together the roasted pumpkin, ricotta, egg,cooled shallots and spices.4. Whisk well until light/fluffy.

2. MIX THE PUMPKIN FILLING

5. ASSEMBLE THE RAVIOLI

1. Lay one sheet of pasta on a dry and floured surface2. Using a teaspoon, spoon the filling onto the center of thedough about 1-2 inches apart. Don’t use too much filling.Over filling is a common mistake and will cause the raviolito burst when cooking.

3. Using a sauce brush, brush the area around the filling ina U shape lightly with water or egg wash.4. Fold the sheet over the filling.5. Use your fingers to gently seal the pasta around the fill-ing.6. Ten use a dough cutter or knife to cut the ravioli.7. With a fork, crimp the 3 cut edges.8. Place ravioli on a surface sprinkled with semolina flour9. Cover with a lightly dampened towel or place them in alarge Ziploc/Plastic container until ready to cook.10. When ready, cook the ravioli in salted boiling wateruntil they begin to float, about 4 minutes.

INGREDIENTS

4 b butter4 fresh sage leaves (roughly chopped)

1/4 cup pecans (chopped)pecorino romano cheese for garnish (shaved)1/2 cup of pomegranate seeds for garnish as suggested bymy friend Lance Carlini, Executive Chef of Piatti’s Sac-ramento.DIRECTIONS

1. In a non-stick skillet add butter and sage.2. Allow to cook on medium heat until the butter turns adark brown color.3. As soon as it darkens, add in your cooked ravioli andchopped pecans, toss gently to coat.4. Add pomegranate as garnish.

4. TOAST THE PECANS


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Teir history steeped in agriculture, the pioneers of the El Doradowine region use earth friendly vineyard practices to enhance the quali-y and longevity of their land. Respecting their unique terroir and vari-

etal diversity, many of the area’s vineyards and wineries are employingustainable, organic or biodynamic ideologies, utilizing practices that

reduce impact on the land and consider the proximity to rivers and avineyard’s effect on the surrounding ecosystems.

Located in the foothills of the Sierra Nevada Mountains betweenSacramento and South Lake ahoe, El Dorado’s high elevation andmountainous setting make it a wine region unlike any other in Califor-nia. Te growers and winemakers who cultivate the grapes appreciatehe unique attributes of the area that is rooted in viticultural history.

El Dorado sits in a watershed that drains into the American and Cos-umnes Rivers. Te vineyards sit at elevations between 1,000 and 3,000feet, and most have streams or creeks running through them; theseead to larger tributaries, rivers and eventually the San Francisco BayDelta. errie Prod’hon, along with her husband Michel own MountAukum Winery and vineyard says, “living here in the mountains,here’s an awareness that what we do affects those downstream. We

have a responsibility to do the right thing.”

Te values of sustainability – environmental sensitivity, economic fea-ibility and social equity – lie at the core of many El Dorado wineries

and they translate this ethos into their daily practices. While beingmindful of the physical earth, sustainability demands attention be giv-en to the community and quality of life of its people. Vineyard ownersemploy these principals when making decisions. “It’s like a threelegged

tool,” explains Paul Bush, owner and winemaker for Madroña Win-ery, “our decisions have to be weighed with all three principals in mind– how it will affect us environmentally, economically and in the com-munity. Tese are questions we ask ourselves as we make vineyard andwinemaking choices.”

echniques for sustainable farming in the region include the use ofcover crops, owl boxes for pest control, wildlife corridor integration,and water conservation. Te long term effects of sustainable wine-growing are impressive: cost-savings, improved wine quality, conser-vation of natural resources and enhanced relations with employees,neighbors and the community.

An organic vineyard or winery seeks to be gentle to the land. “It can’tbe just about taking from the earth,” says Jonathan Lachs, owner andwinemaker for Cedarville Vineyard and Winery, “if we can enhancehe natural environment, we not only create a healthy vineyard, we

can also craft better wines.” Managing vineyard challenges in a lessntrusive manner, organic farming fights obstacles with natural alter-natives; on these lands synthetic herbicides and mildicides are prohib-ted. Lachs says, “At the end of the day, it’s about understanding ourresponsibility as stewards of the land.”

Another level of holistic practice is biodynamic farming, which sup-ports the inherent natural balance of the environment. Te key com-

ponent of biodynamic farming is the balance of the soil; farmers usecompost piles to create natural vine and soil additives that keep the

vineyard in equilibrium. Beneficial insects are a key tool for vineyardhealth. Many of these principles are woven into the area’s daily vine-

yard practices, while others have chosen to become certified. NarrowGate Vineyards, owned by Frank and eena Hildebrand, have becomea Demeter Certified Biodynamic® farm. “Biodynamic is not aboutacting or re-acting to one specific issue,” explains Frank Hildebrand,“all of the living organisms have an intertwined relationship and wedon’t want to disrupt nature. We actually want to enrich the vineyardso we can create the best possible wine from our property.”

Solar power is another example followed by several El Dorado vineyard and wineries. Sierra Vista Vineyard and Winery, Skinner Vine- yard and Winery and Fitzpatrick Winery and Lodge all generate solarto reduce their demand from the electric grid at their respective win-eries and vineyards. Several member wineries, including Cedarville,Gold Hill Winery, Gwinllan Estate and Saluti Cellars, have electedto store their barrels underground in caves using passive cooling, thuseliminating the need for air-conditioning. Tese are sensible and long-

term decisions based on reducing their impact on the environment.

As a burgeoning wine region, the El Dorado AVA is a cutting edgeexample of vintners responsibly farming a multi-faceted terrain in or-der to create permanence for grapevines and quality wines. “For manyof us, our parents farmed here and we know our children and theirgeneration will be farming and making wines here after us,” says Bush,“We have to be mindful of that balance.”

For more information or to request an interview, contact Joel Petersonat Solterra Strategies, (805) 610-2204, or email him at [email protected].

Fast Facts • Our Sierra Foothills range from 1,200 to 3,500 feet and hundreds ofmicroclimates perfect for nearly 50 grape varieties.

• By 1870, El Dorado County was among the largest wine producersin the state, trailing only Los Angeles and Sonoma counties.

• oday, the county has more than 2,000 acres of vines, is home toapproximately 50 wineries, and produces some of California’s mostsophisticated wines.

• Tese microclimates provide ideal locations for growing a wide vari-ety of grapes identified with the world’s finest wine regions, includingBordeaux, the Rhône, Germany, Italy and Spain.

• El Dorado is a sub-appellation of the 2,600,000-acre Sierra FoothillsAVA — one of the largest appellations in California — which includesportions of the counties of Yuba, Nevada, Placer, El Dorado, Amador,Calaveras, uolomne and Mariposa.

THE WINES OF EL DORADO COUNTY Earth Friendly Practice’s Help Define El Dorado Wine Region


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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!

Petroglyphe Gallery Presents

All That Glitters ... an Artful Celebration Sunday, December 13, 4pm - 7pm

Meet the artists, live music, wine & light appetizers

Fine Art • Jewelry • Art Workshops

8317 MAIN STREET • MOKELUMNE HILL, CAWWW.GALLERYPETROGLYPHE.COM • 209-286-1387

Thursday-Saturday 11:30am - 5:30pm • Sunday 11:30am - 4pm

ADMISSION IS FREE

Dale Laitinen3-Day Watercolor WorkshopPaint the Sierra, Friday - SundayNovember 13-15, 9am - 4pm

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

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


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DISCOVER AMADOR


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WINES OF AMADORJeff Runquist Wines

ust into Amador County lies a small, beautiful winery – thatdoesn’t grow any grapes. Tere isn’t a single vine on the propertyand that is part of what makes them so special. Jeff Runquist isa man who knows what he wants which includes the kind of

variety that a single vineyard location cannot offer.

eff is a creator and his personality is poured into his wines. In hiscareer he has lived and worked from Pasa Robles to Amador and fromNapa to San Joaquin. Rather than grow in a single location he workswith a network of growers he knows personally to get the quality andvariety he wants in his wines. He said, “Imade wine for sixteen years before startingmy own brand so I, during that time, hada chance to find who my favorites were.”For Jeff there is no such thing as just goodenough. He works meticulously to createhe right flavors and textures, the right

balances leaving nothing unfinished or un-

polished; which is impressive consideringhe is constantly creating and releasing newwines.

With this network Jeff is able to createnew wines year-round and so they releaseomething new every two months. He said,We have a very successful wine club and

because we make so many different wineswe release them periodically. We release ateast two new wines - and now it’s moreike three new wines - every sixty days.” His

hope is to make his place inviting not only by the atmosphere, but byalways having something new and exciting to offer as well.

On the production side the process is painstaking. Rather than ferment

the grapes in large vats they use the smaller half ton bins in which thegrapes are delivered because it “extracts a much better color and fla-

vor with a much reduced amount of tannin.” o extract the maximumflavor he said, “We mix it three times a day and we do it gently and

by hand.” After fermentation those contents are pressed and in barrel within a day where the cooper’s craft then does it’s work.

Jeff runs the creation and production side of the wines and his wifeMargie runs the front of the house; though they both love entertain-

ing guests. Tey have a good story. Whilehiking in Europe thousands of miles fromhome, she with a friend and he just for theadventure, chance brought them to thesame place at the same time and a yearlater they were married. She said, “We

just complement each other really well.”

Jeff was already in the process of acquiringthe property for the winery and so as theybuilt their lives together it became a partof the adventure.

Te Winery is located not far from Hwy16. Jeff loves the spot. He said, “I tell peo-ple when they’re in Plymouth you turnright onto Shenandoah Road, punch yourodometer - when it hits three miles exactlyturn right, that’s our driveway.”

J

CONTINUED PAGE 42


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erra d’Oro Winery

We all have that favorite restaurant. Tat one we only share withour closest friends. It’s not well known and a part of us wantso keep it that way because we love it and it’s our discovery. Te

food is to die for, we love the staff and we’ll go out of our waywhenever we have an itch for it. Tat ’s what the ShenandoahValley is for many wine lovers across the country. Teir grapes

are the product of a unique set of weather and soil conditionshat cannot be had from other, even better known, regions.

erra d’Oro Winery is located right in the middle of that val-ey. Surrounded by acres of beautiful vine rows I found myself

visit ing on a near ly perfect day. Chris Leamy, their Winemaker,gave me a tour of the property. Te expanse of the vineyards isbreathtaking and from the higher elevations on our walk therewere vine rows through the valley as far as the eye could see.Tey were just finishing up the last of their harvest and crushinghe grapes as we began our walk.

Chris Leamy started as a Microbiology major at UC Daviswithout any thought of making wine. Not long after graduating

he was offered an opportunity in a laboratory as a wine micro-biologist and a year later he joined the erra d’Oro team. Heaid, “It was a weekend and I knew this is what I want to do.” It

was clear throughout our walk that even after fifteen years hisenthusiasm and passion for the art has not diminished.

He led me indoors and I was taken back by the scale of the pro-cess, but it’s the barrel room, particularly, that leaves an impres-ion. Overhead are heavy wood rafters and skylights that filter

down scattered beams of light on an expansive sea of beautiful

wooden barrels. wo thousand, two hundred barrels, rackedhree high filled the floor in neat rows and from the upper cat-

walk where we stood it was art.

Next I was taken to “Te Library” where I met racy Dehn,heir Cellarer and asting Room Manager. “Te Library” is the

employees’ pet name for a cooled room where vintage stock iskept. Going back at least 26 years and possibly further the bot-les and cases there are prized by the erra d’Oro team. Both

Chris and racy had a special light in their eyes when we cameo this part of my tour. Every November they host a special

public event, this year on the 7th and 8th. On “Library Week-

end” they set out a spread and open a few old bottles from thispecial reserve. racy told me, “We want people to experience

what makes Amador so special .”

Troughout my tour I saw people who love what they do. Inmost places it seems that the day to day becomes a routine andhe enjoyment of the job begins to fade. Not so here. My firstnsider glimpse into the fun was an employee strapping on a

harness. urned out they were about to hoist her into one ofhe massive, recently emptied, fermentation silos for a bit of

cleaning. It’s messy work, but she was laughing about it. Howmany people get to sit down to family dinner and say they were

hoisted 30 feet up into a gigantic grape juice bottle? In anotherroom Chris showed me his “experiments”; a series of containers

with new ideas he’s trying out. Te subtle art of his job certainlyhasn’t quelled the scientist in him, or the humor. racy let mein on an annual tradition where he marks the start of harvest bydying his hair purple. I was just a few weeks too late to catch it.

My trip wasn’t scheduled on an event weekend. Te grounds

were quiet and the excitement and festivities of Amador’s“Crush” had faded days before. It was serene and beautiful andexactly what I was hoping for. It seems they have a day foreveryone. I was told tales of pulled pork sliders, live music andguest initiated corn-hole tournaments; days so big people pulled

off the road just to see what was going on.

Now you have a view into a favored secret of the ShenandoahValley; so close you can taste it.

CONTINUED FROM PAGE 40


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magine a serenity journey to the majestic Sierra Foothills, w

nature abides and small towns feature unique businesses whistoric flavor. Plan a visit to the Gold Rush town of MokeluHill in the heart of California’s Mother Lode. Stay at the toric Hotel Leger, wine taste at Renegade Winery, feast at

Whitewater Grill and then walk across the street to find treasurePetroglyphe Gallery. Enjoy the amazing selection of fine art, art gand jewelry. Te gallery occupies a restored 1858 building on MStreet and has been featured several times in Southwest Art magaz

Petroglyphe Gallery opened in 2011 and is owned and operated bymother-daughter team of Denise Ebbett and Marisa Chaffey. is truly a family labor of love and both ladies have “the eye,” a

excited customer exclaimed at a recent art opening. Te caliber contrast of remarkable art will wow even the most discerning ensiast. From the Photo-Realistic Oils of akayuki Harada and BarbConley and the boldly expressive watercolors of Dale Laitinen, to

Copperplate Etchings and Oil Pastels of Doug Lawler, there’s tsomething wonderful for everyone. Te artful selection of jewelra perfect way to pamper yourself or that special someone, andceramic and bronze sculptures are superb. Fimo clay, art glass, futional ceramic pieces and Native American flutes are included inPetroglyphe Gallery experience.

If you’re a budding artist, consider the beauty of combining a Pe

glyphe Gallery Art Workshop with a touring trip to the S ierra Fhills. Well known artist Dale Laitinen will be teaching a 3 day Pthe Sierra workshop, November 13-15, 9am to 4pm. If you wanpaint rocks, trees, lakes, and waterfalls, this is the class for you! Lto compose a Sierra landscape from sketch to finished painting.

In December, discover small town holiday cheer at Mokelumne HHoliday Open House on Sunday, December 13th, 2pm – 5pm. quaint, historic gold rush town comes to life with special activitiesthe entire family including horse drawn hay rides down Main Stand photos with Santa at the hotel. Petroglyphe Gallery roundsthe event with their All that Glitters, an Artful Celebration, 4

7pm. Enjoy live music, visit with the gallery ’s artists and enjoy w& light appetizers. Find those unique & special gifts from the

lery’s selection of fine art & jewelry.

Visit www.gallerypetroglyphe.com for a workshop and special exhschedule. Or give the gallery a call at 209-286-1387. Te gallerlocated at 8317 Main Street, Mokelumne Hill, CA 95245. Reggallery hours are Tursday-Saturday 11:30am – 5:30pm, and Sun11:30am – 4:00 pm.

Secret reasure of the Sierra Foothill

PETROGLYPHE GALLERY

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ocated in the heart of the Mother Lode, in historic SutterCreek, the Sutter Creek Teatre professionally presentscontemporary and traditional music, theatrical works,dance, film, and other artistic events that are engagingto a diverse regional audience. Owned by Laura and By-

ron Damiani Jr., the Sutter Creek Teatre comfortably seats 215

peo

folsom entertainer - nov 2015.pdf

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