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3/28

I

blinked ... the weathergot cooler and the

trees in the foothillsare magically painting our streets with the colorof fall. I love this time of year, the comfort of tradi-tions and enjoying themany festivities withfamily and friends.

This editionof The

Foothills Entertainer willfocus on topics of tradi-tional food and drink, fes-tivals, local performanc-es, concerts and classicfilms.

We are excited to weavethe richness of the arts with the warmth of themany social activitiesthat provide the foothills with so much holiday

spirit. We invite you to tour

the pages onthis issueandmark your cal-endarsforsomeamazing activi-ties. The family of The Entertainer raisesour glasses to all of ourneighbors as we show-case the highlights of ourfoothill communities.

Enjoy your feast of Thanksgiving and all thatour foothills have to offer.Cheers!

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ON THE COVER:Mike Scagliotti, left, from Dingus McGees and Ike Frazee from Ikes QuarterCaf appreciate the bounty that Placer and Nevada counties have to offer.COVER PHOTO BY KIM PALAFERRI FOOTHILLS ENTERTAINER

ArtsSeventy-five Placer County artists, including Terri Goodman, above, are creatingnew work and readying their studios for the Autumn Art Studios Tour 17

Copyright 2013. All rights reserved. No part of this publication may be reproduced without written permissionof the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copyprovided by any advertiser for the Foothills Entertainer. Further, it shall not be l iable for any act of omission onthe part of the advertiser pertaining to their published advertisement in the Foothills Entertainer.A publication of Gold Country Media.

1030 High Street, Auburn www.auburnjournal.com

General Info: (530) 885-5656 or (800) 927-7355General Manager: Jim Easterly, (530) 852-0224, [email protected]: Todd Frantz (530) 852-0200, [email protected]: Dennis Noone, (530) 852-0231, [email protected] Editor: Paul Cambra, (530) 852-0230, [email protected] Director : MJ Heltsley, (530) 852-0225, [email protected]

Production supervisor: Sue Morin, [email protected] some news for the Foothills Entertainer? Email it to: [email protected]

NOVEMBER 2013Volume 1 Number 2

Food & Wine 4-13Farm to Fork movement gains foothold in Placer, Nevada counties.Plus ... Wine & Beer Fest, Michael Pollan and Thanksgiving recipes and wine

Theater 14-16Six actors take on Closer Than Ever, one man tackles Mercy Killersand a childrens troupe touches down in Oz.

Events 18-21Cowboy poets in Loomis, bead and jewelry crafters in Grass Valley andthe Mandarin Festival is back in Auburn

Movies 22Silver Screen Classics ready to show its 200th film.Plus ...The Birds touch down in Auburn.

Music 23-26

Pianist Sean Chen, cellist Rufus Cappadocia and slack key guitarist Makana.Plus ... Graham Nash, Lyle Lovett and John Hiatt

FOOTHILLS ENTERTAINER NOVEMBER 2013 3

MJHeltsleySalesDirector

Lots to fall into this time of


4/28

4 NOVEMBER 2013 FOOTHILLS ENTERTAINERFOOD WINE

I kind of laugh about it now and say Okay, cool. Do it,Selaya said. I was doing it whenthere were virtually no big farmsin Nevada City. At one point I was buying lettuce from monksin Marin County. My belief hasalways been we have to sup-port farmers. Without thefarmer we are nothing.

THE FARMSPaul Glowaski is not against

going to the back door of arestaurant and handing thechef a chicken. Not just any chicken, but an organically-fedfree ranger from Dinner BellFarms in Chicago Park.

One of the tough things is, itsbeen amazing with a restaurant,

then that chef leaves and a new person comes in and asks, why does your chicken cost somuch? Glowaski said. Itsalmost like you are starting fromsquare one. They dont know you from Joe. You almost have tore-sell yourself. Its not insur-mountable but it is a challenge.

As if the farming life is not

challenging enough espe-cially for the small ones itstough to compete with thepower of corporate agribusi-ness and the convenience of the global food market.

Its not like we are raking itin, Glowaski said. Its muchmore a love of the game thing; we believe we can make a liv-

ing, but you have to find peo-ple willing to pay a premium.

One San Francisco restau-rant invested in a breeding pro-gram for pigs. They loanedDinner Bell Farms the money to make it a permanent part of their operation. In the fall, they get paid back with pigs.

In the long term it made

Yeah, we do that Wealth of local agriculture makesPlacer and Nevada counties natural

players in the Farm to Fork movement

Paul Glowaski, co-owner of Dinner BellFarms in Chicago Park, tends to his NewHampshire and naked neck chickens.KIM PALAFERRI FOOTHILLS ENTERTAINER

BY PAUL CAMBRAFOOTHILLS ENTERTAINER

P lease excuse Peter Selaya for being amused. The chef and owner of the New MoonCaf in Nevada City has been doing Farm to Fork for 25 years, long before the statecapital took hold of the harvester and well before the term locavore was coined.


5/28

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sense for them, Glowaskisaid. They are first in lineforever for our pigs. Thereare a lot of ways restau-rants and farms can work together beyond selling and buying.

Bay Area restaurantsmake up a large part of Dinner Bell Farms busi-ness, with about 15 per-cent of their crop going tolocal restaurants. Glowas-ki has found that a lot of farming is about estab-lishing relationships.

Often times, its usapproaching a chef andasking them what do you want? he said. Chefs

really value that, they really value flexibility. If they order 10 pounds of salad mix, I go out andharvest it for them. They get produce delivereddirectly to them that washarvested for them. Folksare willing to pay a pre-mium for that.

He said their pasture-raised heritage chickensare the farms bread andbutter, but they alsogrow specialty vegetables,salad mix, baby cutting greens, arugula and aunique variety of pep-pers.

You want to be superdiverse and have every-thing, but you need to

focus on quality and effi-

ciency, he said. All of thethings we sell, the only way we make it is if ourstuff is the best. We talk about quality all the time when we are harvesting,thats the only way wesurvive for the long term.Thats the challenge of any small farm.

And then theres the whole organic thing.Farmers can grow thingsorganically to their heartscontent, but they cantlabel it as such unlessthey have been certified.

Organic is the singlemost regulated word inagriculture, said JoshHuntsinger, Placer Coun-tys agricultural commis-

sioner. There is a highstandard; the consumermust have confidence in what they are buying.Theres a high bar they must meet. It is quite aprocess.

Huntsingers office is aregulatory agency, andone of the things they regulate is organic farm-ing. He said its a majorcommitment and theland has to be farmed forthree years before they can call it organic.

Farming is a businessand it comes down toeconomics, he said. Formany, it means your pro-

duction is lower, but youmay make it up from thepremium price you cancharge. But if farmers canget a good price withoutgoing through certifica-tion, they must make thatdecision.

He said one of the nicethings about buying localis, even if its not organic,is you interact with thefarmer and ask them what their practices are.

You may still be com-fortable with their farm-ing practices, he said.

Deena Miller, co-ownerof Sweet Roots Farm inGrass Valley, said they decided to go the organic

KIM PALAFERRI FOOTHILLS ENTERTAINER

One of Paul Glowaskis daily tasks on his Dinner Bell Farm is making sure hisMagalitsa pigs are fed an organic corn-based grain supplement.

SEE FARM PAGE 6

If they order 10pounds of salad mix,I go out and harvestit for them. They getproduce delivereddirectly to them thatwas harvested forthem. Folks arewilling to pay apremium for that.Paul Glowaski, co-owner,Dinner Bell Farms


6/28

route, getting their certifi-cation earlier this year.

Before, at farmers

markets, people wouldnteven talk to us, Millersaid. Its interesting tosee that perceptionchange. We didnt do any-thing different.

Miller said it wasalways part of the goal of Sweet Roots Farm andshe feels proud to be cer-tified organic. For her, itstarts from the groundup; healthy soil and goodcompost.

Eating food from ahealthy soil with healthy microbes begat a healthy planet beneficial to youroverall system, she said.I have been so muchhealthier since I havebeen farming, just eating a huge percentage of ourfood. Minutes before weeat it, it was in ourground.

Their three-acre farm islocated in a low, coolspot, which makes it hardto grow year-round. Shesaid a handful of growershave recently stoppedoffering community sup-ported agriculture (CSA)boxes, changing theirmodel around to grow more efficiently but withless diversity. One she

knows of goes year-round

by coordinating withfarms at lower elevations.

I think the county offers a pretty wide selec-tion, Huntsinger said.The thing people haveto keep in mind is thatproduce is seasonal. Youlose perspective on sea-sonality when you shopat supermarkets. Its aglobal food market they are buying from. Some-times the variety avail-able is limited if you areshopping local. Thats nota bad thing. You getexposed to new produce you are not familiar with. At the same time, you

wont have fresh peaches

in December.Miller estimates one-

third of Sweet RootsFarms produce is sold to wholesale; to the localcoop and natural foodstores; a little more thanone-third goes into CSA boxes and the rest is soldthrough farmers markets.

Our business plan isvery diversified, but itdoesnt include consis-tent sales to restaurants,Miller said. What I havefound is that unless thechef or restaurant is really committed to local foodit just doesnt work. Thereare some that do a great

job Ikes and New

Moon Caf but it takestime and effort to placemultiple orders and itsmore expensive. But thequality and flavors aresuperior.

THE FORKS When Ike Frazee first

opened Ikes Quarter Cafin Nevada City, he felt likean outcast.

We were the black sheep to some extent,labeled as a hippierestaurant, Frazee said.But its really comearound, people are moreaware. They know all of the different factors thatkeep the food clean.

The menu is decidedly Louisiana Cajun, but theingredients are as local asIke can find. Bread bakedin house with flours fromGrass Valley Grains, lambfrom James Ranch inPenn Valley, potatoesfrom Super Tuber, pro-duce from Wild Blackber-ry Springs Ranch and, of course, chicken fromDinner Bell Farms.

Its always been ourmain focus, to use thelocal farms and highlightthe things in season andmake them available forpeople to have a greatmeal, Frazee said. Sinceday one when we openedin 2001, all of the veggies we use were in season.

He adapts his menu to

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6 NOVEMBER 2013 FOOTHILLS ENTERTAINER

ROASTED WINTER SQUASHFROM IKE FRAZEE, IKES QUARTER CAF, NEVADA CITY

O ne of my all-time favorite fall harvests is thewinter squash, sweet and rich, full of caramelflavor and autumn color. So many varieties and waysto use in recipes. Here I will share a simple way toprepare squashes with maximum flavor for use inany recipe, no matter what squash is called for oryou are using. Whether you are making a batch ofmorning muffins, winter soup, an elegant tart, clas-sic pie or a special appetizer for a holiday feast, thismethod brings out the most flavor from the squashyou decide to use.

You will need: A squash of yourchoice A sheet pan tobake on Some oil of yourchoice A heavy knife (notflimsy or bendable) A heavy spoon toscoop the seeds out An oven set at375-400 degrees

Directions:Preheat oven, cut squash in half and scoop out seedswith spoon. Oil the baking pan lightly, if using analuminum pan, be sure to place parchment paperdown first. Place squash cut side down on to oiledpan. Lightly oil the top of the squash to help cookevenly. Roast for at least one hour or more, until aknife easily goes into the squash. Remove from ovenand let cool. Using a heavy spoon scoop out all theinside meat and set aside. You now have perfectlyroasted squash meat that can be used un any recipe.Make a soup with savory items such as sautedonions, garlic, celery and spices. For the liquid youcan use stock or milk of any type. Use a blender tomake a smooth creamy soup. Add to amuffin or make a pie. Try a cookie recipe, I recentlydid a cooking demonstration for third-graders andwe made acorn squash chocolate chip cookies. Yum!Get creative and enjoy ... Bon Appetite!

FARMcontinued from page 5


In addition to freshness of flavor, seasonal pro-duce have a higher antioxidant content than non-seasonal foods. They also offer higher nutritionalcontent and support the bodys natural cleansingand healing abilities.


7/28

reflect whats availab le locally.In addition to the superiorfreshness and flavor, he alsonotes the health advantages of eating seasonal foods, whichhave a higher antioxidant con-tent than non-seasonal foods.They also offer higher nutri-tional content and support thebodys natural cleansing andhealing abilities.

Eating food in season helps you fight regular allergies by stocking us with the right vita-mins for that season, he said.Squash, beets and root vegeta-

bles all help us keep warm inthe winter.Did he say squash?Squash is something I really

love, Frazee said. People donteat enough of it. There are somany delicious squashes outthere. It can be a soup or a muf-

fin or a cookie. Theres so muchdeliciousness about that.

Mike Scagliotti, chef at Din-gus McGees in Auburn, would whole heartedly agree (Seetheir recipes on pages 6 and 7).

We just picked up aGuatemalan blue and a Tahit-ian melon squash, Scagliottisaid. You get so much yieldout of them. Peel it and straightup roast it. Grown from theseed, the flavor is phenomenal.

With a garden on thegrounds, Scagliotti does nothave to go far for tomatoes,

squash, zucchini, cucumbersand melons during the sum-mer months. During the otherseasons, he buys from all overthe area, going as far as Del RioBotanicals in West Sacramentoand Riverdog Farm in theCapay Valley.

My produce driver knows what I want and what I like, hesaid. He gets my list and hedoes the pick. One week Illhave great peaches fromMachados. Another week they might have sold out or have agap, hell pick me up some-thing from Newcastle.

All of the components inDingus McGees Mediter-ranean grilled vegetable plateand grilled vegetable Napoleoncome from local farms. Organicgrains from Grass Valley for thepolenta, eggplants from

Loomis and goat cheese fromSierra Nevada Creamery.Both chefs agree that dairy is

a little hard to find in Pacer andNevada counties.

There are a couple cheesessomewhat close, Frazee said.

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POTATO HERB GNOCCHIPETER SELAYA, NEW MOONCAF, NEVADA CITYIngredients: 2 1/2 pounds Yukon Goldpotatoes, peeled and cut intosame size 1 cup plus all-purpose flour 1 cup parmesan cheese, grated 2 small eggs Salt and white pepper Mixed herbs (chopped parsley,thyme, rosemary and sage) Butter White wine Garlic Shallot

Directions:In a large pot of boiling water,boil potatoes until cooked (donot overcook so potatoes arewater-logged.) Drain well.Place in mixing bowl withflour, parmesan, eggs, salt andwhite pepper. Mix until incor-porated into nice dough. Rollout on floured surface and cutinto small pieces, about inchthick. When all are rolled outand cut, boil in large pot ofwater, in batches, then cool inice bath. When all are poachedand cool, drain and set aside.

Now you are ready to saut:Place butter in large sautpan, let brown a little. Addsome gnocchi to pan andbrown (dont overcrowd, orthey will steam and notbrown.) Add a little garlic andshallot, salt and white pepperto taste. Add a little wine andherbs, then place on platterand serve.

For a large amount you canbroil them:Place gnocchi in single layeron large pan, drizzle a littlemelted butter over them,sprinkle some grated cheeseover and brown under broiler.Sprinkle herbs over and serve!

QUEENSLANDBLUE SQUASH TORTMIKE SCAGLIOTTI,DINGUS MCGEES IN AUBURNIngredients: 1 each Queensland Bluesquash cup chopped garlic cup chopped shallots 1 bunch chopped basil 1 bunch chopped rosemary cup vegetable oil Salt to taste Pepper to taste 2 sheets puff pastry 3 large whole eggs

Directions:Peel skin from squash andremove seeds. Medium dicethe squash and mix togetherwith garlic, shallots, basil,rosemary, oil, salt and pepper.Pan bake squash mixture for12 minutes at 350 degrees.Remove squash and allow tocool completely. Cut eachsheet of puff pastry into sixequal sized squares; roll eachsquare just slightly. Dividesquash evenly between all 12squares. Starting with onecorner of the dough folding

just slightly towards thecenter, continue every inchslightly overlapping theprevious fold leaving thecenter open. Whip eggs andbrush the dough liberally.Bake at 375 degrees for 15minutes or until crust is agolden brown. Makes 12 torts.

SEE FORKPAGE 8

High HandConservatory

chef KatherineWilson shredszucchini for a

lunchtime spe-

cial. Wilson has30 years ofexperience in

the culinaryworld.

KIM PALAFERRI

FOOTHILLS ENTERTAINER


8/28

Clover in Sonoma County, afew from the Chico area, butthats one thats kind of rough

on a regular basis. And eggs, weve used several farms butthey dont keep up with it. I canimagine farming being a lotlike running a restaurant.

Huntsinger attributed thelack of dairy production inPlacer County to economics,saying the dairy industry as a whole has gone to a more con-solidated, larger operation.But, he said, Placer County used to have a lot of small

dairies.But being more than 100

miles inland, theyve never hadaccess to fresh fish, at least notof the ocean variety. But every chef has found a way to work around it. Dingus McGees hasa deal with Skuna Bay in Van-couver, Canada. Raised in gla-cier-fed waters, the fish aretouched by two people thefisherman and the chef.

A lot of people ask where the

fish is from, Scagliotti said.Our fish guy is phenomenal.He picks it off the boat as Ineed it.

Scagliotti also has the luxury of an on-site crawfish pond,licensed and oversaw by Craw-

fish International. Handy, sincethere are many Cajun disheson Dingus McGees menu andthe whole crawfish is used asgarnish in quite a few of them.

For Katherine Wilson, chef atthe Conservatory in the High

Hand Nursery, you cant beat Alaskan salmon.

Caught on Thursday, flownin on Friday, she said.

At the New Moon Caf,Selaya uses as much WestCoast, wild, line-caught fish as

he can.They know when they want

to have fish, they come here,he said. Right now I have thelast of the California salmon.

Selaya said he gets just about

everything he needs close tohome, though he will go to Vacaville for quail eggs.

Its pretty darn good aroundhere through summer, he said.During the winter I get all my herbs and potatoes and grains.I joke with my grower, Oh andI need a case of pineapples anda mango, and they just startcracking up.

He said he uses about sevenor eight sources and loyalty

plays a part. If hes been getting one thing from one source for years, hell stick with them.

There are so many differentfarms around here, you canspread it pretty thin, he said.Some I dont deal withbecause I would be cutting back from others. My partner, who writes the checks, will say,Another farm?

When it comes to choosing between local or organic,

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New Moon Caf chef Peter Selaya uses a local wine as he creates a ricotta provolone andRomano with tomato and black olive ravioli dressed with an arugula pesto.

FORKcontinued from page 7


9/28

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BLACK PEPPER TURKEYBREAST (OR BIRD)

This recipe is adapted from oneshared with me by Ron Petersonof Seattle. It is a must make addi-tion to his familys Thanksgiving cel-ebration. Ron serves it as an horsdoeurve right from the grill. Hisfamily pulls off tidbits and eatsthem with their fingers while enjoy-ing before dinner libations. I triedseveral variations on Rons recipeand with a bow to him, I think Iproduced a more complex treat.

You will need: 1 cup kosher salt cup low sodium soy sauce cup dark brown sugar cup salad oil 12 to 14 lbs. of bone-in turkey:(whole, two smaller breasts orbreast halves) Defrost in the refrig-erator. Allow 3 days for a hardfrozen 14 lb. turkey. If smalleramounts are preferred visit butter-

ball.com and check the thawingtable and cooking tables for correcttimes. Note: if you use self-bastingturkey skip the directions for brin-ing. The result will be slightly differ-ent but still delicious. cup uniodized regular salt tsp. of poultry seasoning tsp. ground chipotle pepper cup pepper (the finer the grindthe better) 1 cup cider vinegar

Brine:Dissolve the kosher salt, soy sauceand dark brown sugar in 2 gallonsof water and submerge the turkey,holding down with a heavy pan orclean bricks wrapped in aluminumfoil. Refrigerate for 24 hours.Remove bird (discard brining liquid)and rinse, patting dry inside andout. Place on cutting board. Mix thesalad oil and cup salt and cuppepper into a paste. Gently slideyour hands between meat and skinand loosen it all the way to the

back of the bird (breast). For awhole bird. loosen the skin over thethighs, too. Rub about half of thepaste mixture into the meat underthe skin, in the cavities and allaround the outside.To the remaining paste add poultryseasoning, chipotle pepper, cuppepper and 1 cup cider vinegar.Brush a little over the breast leavingenough for 4 more bastings duringthe cook time.

Trussing:If you like to truss the bird, now isthe time. Remember a trussed birdwill cook more slowly betweenthigh and body. About halfwaythrough expected cooking time youcan cut the skin between thigh andbody of a whole bird to get betterheat circulation and assure this areais fully cooked.

For the charcoal barbecue:Follow manufacturers directions forindirect cooking. Cook the bird on

its back shielding the thinner endsof breast pieces or drumsticks ofwhole bird as needed to preventburning. Add some water to thedrip pan to help keep the turkeymoist. If you are not a fan of thewater method dont despair Ivedone it both ways and it is fine.

For the gas grill:Follow manufacturers directions forindirect cooking. If your grill has atemperature control keep it set to325 degrees or use an oven ther-mometer set next to the bird. Cookthe bird on its back shielding thethinner ends of breast pieces ordrumsticks of whole bird as neededto prevent burning.Use an instant read cooking ther-mometer in the thickest part of thethigh between the leg and thighwithout touching bone. Cook to165 degrees, remove from grill andlet rest 10 minutes before carving.Turkeys 10 to 12 lbs., thawed, willtake 2 1/2 to 3 hours.

To serve:Once cooked you will find manyuses for this succulent turkey. Hereare some starters: Carved and served as an entregarnished with whipped yams andmashed potatoes Breasts carved into thin slices fora buffet served alongside warmfresh rolls for making yummy sand-wiches with cream cheese and cran-berry jelly. Breast carved into slices andserved as an entre accompanied byfresh orange/cranberry sauce andmaple baked yams Cold, this turkey makes delicioussandwiches, a variety of canaps,and goes well with creamy cheeseson a snack board.Note: This turkey doesnt freezewell beyond about 30 days. Useleftovers right away if possible. Fora carcass keep in mind the saltinessof the brining and taste beforeadding any salt.

~ Judy Cook


Selaya said, for him, they go hand in hand.

We try to support asmuch local, local, local as we can, he said. Andorganic is really impor-tant to me. All of thefarms I buy from areorganic. I feel we are only on this planet for, like, aminute and a half. Weshould all have the best.

Scott Paris, owner of the High Hand Nursery,has the best of both worlds. His restaurant,The Conservatory, does

not have to go far for

fresh fruit and vegetables.For us it comes down

to this, he said. I am inthe nursery business.Growing vegetables is alot different than growing flowers. But its a naturalthing for us.

And a good thing if youare working in hiskitchen.

We have our ownfarm, Maple Rock on193, said Wilson. They grow all our produce, tothe season. We incorpo-rate our menu to what is

grown. Theres a farm

hand that brings it in themorning, we prepare itand put it on your plate.

The menu is tailored toaccommodate what they are growing and changes with the season. An herbgarden grows behind thekitchen.

Its real simple, Parissaid. We grow it, we har-vest it, we prepare it, wecook it, we serve it. All inthe same day. Everything we can grow goes into thekitchen. We grow for apurpose.

And it seems people

are eating for a purposemore and more thesedays. Scagliotti notes thetrends he has seen sincehes been in the business.From comfort food to theslow food movement tothe turn-away from friedfoods, all the way to thecurrent trend.

Nowadays, food in theraw is very big, he said.The less you can do to aproduct the better. Keepit fresh, keep it alive,absorb all the nutrients ithas to offer, what you put

in is what you get out.

And for the most partthat works. But when itcomes to that after-mealtreat, well, just ask Wilsonhow fast the fat-free,gluten-free, low-carbcommitment is forgot-ten.

People are eating healthier, but they suredont mind eating dessert, she said. Imkind of old fashioned that way. A dessert is meant tobe an extravagance. Itneeds to be decadent. If you dont want it, dont

eat it.

THE FUTURESo what does it all

mean for the future of farming and local?

Its definitely a goodtime to be involved inagriculture, Glowaskisaid. The Farm to Fork movement has broughtthe issue to the forefrontand that bodes well forthe future of small- andmedium-size agricul-ture.

Nevada County Grown,a nonprofit organizationcreated to promote local

SEE FUTUREPAGE 10


10/28

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farmers and ranchers, is only six years old but picking up young farmers all the time. The

University of California Coop-erative Extension held a dinnerthat not only highlighted thelocal ingredients from localsources, but had a farmer ateach table interacting with thecommunity.

It was amazing the conver-sations we had, said Miller, who is a member of NevadaCounty Grown. It comes back to there are people who aregoing to make the effort and

put the time into the way they eat and where the food comesfrom. CSAs were hard to sell

but people are talking about it.

The conversation is happening with people who werent talk-ing about it before.

Other dinners are taking place from Auburn to TahoeCity, where consumers get tomeet the growers. Huntsinger, who because of his post getsinvited to some of them, saidthey are only one piece of theoverall promotional puzzle.

We just came off a real suc-cessful harvest festival and

farm and barn tour, and thatreflects positively on the inter-est people have in local agricul-

ture, he said.

Carol Arnold, executivedirector of the Foothills Farm-ers Market and PlacerGROWN,said they recently held a blog-ger luncheon at Sinclair Family Farms in Penryn. They ate alocal lunch, drank local wineand took a tour of the farms.

Ten bloggers were enteredin a contest to promote SouthPlacer County and get themtalking about us in Sacramen-to, Arnold said. Its an oppor-

tunity to spread the wordthrough publicity and out-reach.

Frazee even looks beyond

the food for local sources.You can use a corporatelinen service or the local laun-dry, he said. We really try andkeep it local with small, family-run businesses. When you dothat, those people want to sup-port you. Its a huge circle thatgoes around and builds astrong community.

For Paris, he wants the HighHand Nursery to be a vital partof the community and to give

back however it can, maybe by inspiring people to grow foodat home.

With all thats going on inthe world today, isnt it getting more important to know where your food comes from? hesaid.

With the abundance of local

produce being harvested andthe network of advocates outthere rallying for the cause, theFarm to Fork movement is notgoing away anytime soon. But while those in the valley aregetting all the attention, thefolks in the foothills know where the bounty lies.

For people in Roseville,Rocklin and Lincoln, its right intheir backyard. Its a five-minute drive away,

Huntsinger said. We wantpeople looking up the hillrather than down.

For people in Roseville, Rocklin and Lincoln, its right in their backyard. Its afive-minute drive away. We want people looking up the hill rather than down.Josh Huntsinger, Placer County agricultural commissioner

FUTUREcontinued from page 9


11/28

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FRUITS OF THEIR LABOR

LOCAL WINE PRODUCERS RECOMMEND BOTTLES FOR YOUR THANKSGIVING TABLE

Stewart Perry,Fawnridge Winery5560 Fawnridge Road, Auburn,

(530) 887-9522, fawnridgewine.comTraditionally youd go with a white,but were not locked in to the old his-toric approach. Sauvignon Blanc, its awine that has a nice balance and goesalong with poultry. We produce oursin French Oak for a short period tosoften some of the crispness. Ours isa little softer style, a little acidity togo along. If you are a red winedrinker, you probably have afavorite. We have a FoothillCabernet that goes well withpoultry, its light and fruity.

Ryan Taylor,Mt. Vernon Winery10850 Mt. Vernon Road, Auburn,(530) 823-1111, mtvernonwinery. comCabernet Franc. The brand newAmerican oak that gives it anoaky, spicy characteristic that real-ly comes across when served witha roasted or smoked turkey. Theflavors blend well.

Mike Naggiar,Naggiar Vineyards and Winery

18125 Rosemary Lane, Grass Valley,(530) 268-9059, naggiarvineyards. comI tell people the best wine youcan get is a Grenache. Its a

medium intensity red winewith great aromas,because ham is a mediumintensity food and turkey isa white meat. Also, Viog-nier tends to go well withThanksgiving fare.

Mark Foster,Nevada City Winery

321 Spring St., Nevada City,(530) 265-9463, ncwinery.comSangiovese is reallygreat with a turkeythats barbecued orsmoked or deep fried.The crisp skin and whatnot gives you that smoky charac-ter. Its a light red that goes reallynice with a delicate turkey.Gewurztraminer is slightly sweet

and it adds a lot of richness toturkey, the sweetness brings out thesubtle flavors.

Brenda Taylor,Sierra Knolls Foothills Winery10024 Linnet Lane, Auburn,(530) 269-2327,sierraknollswinery.comPrimativo, a lighter red wine;a genetic ancestor of Zinfandel.A little spice in the finish but anice texture. Goes really wellwith just about anything servedat a traditional Thanksgivingdinner. Pinot Gris, another drywine, has big fruit, with no

residual sugar, a lot of flavor,fruit flavor and body for awhite wine.

Phil Starr,Sierra Starr Winery124 West Main St., Grass Valley,

(530) 477-8282, sierrastarrwine.comZinfandel is known to be really goodwith turkey. We now have three zinfan-dels available (the 2009 Phils Selection

Zinfandel was a gold medal winner atthe California State Fair). Chardonnaygoes very well also, we have two differ-ent chardonnays. 2012 CelestialChardonnay and 2011 Cosmic ReserveChardonnay.


12/28

12 NOVEMBER 2013 FOOTHILLS ENTERTAINERFOOD

The Center for the Artsin Grass Valley presentsan evening with best-selling author MichaelPollan at 8 p.m. on Friday,Nov. 8 at the VeteransMemorial Auditorium inGrass Valley.

Capital Public Radios

Beth Ruyak will lead aconversation and inter-view with Pollan, fol-lowed by an audiencequestion and answer andbook signing.

Pollan was named tothe 2010 TIME 100, themagazines annual list of the worlds 100 mostinfluential people and in2009 Newsweek namedPollan one of the top 10

New Thought Leaders.Pollan is the author of four New York Timesbestsellers: Food Rules: An Eaters Manual(2010); In Defense of Food: An Eaters Mani-festo (2008); The Omni-vores Dilemma: A Natu-ral History of Four Meals(2006) and The Botany of Desire: A Plants-Eye View of the World (2001).

In his newest book,Cooked: A Natural His-tory of Transformation,released last spring, Pol-lan explores his ownkitchen by casting an eyeon the missing middlelink of the food chain:how we transform plantsand animals into mealsand, ultimately, why cooking matters.

~ Staff report

Ominvores Dilemmaauthor comes to town AN EVENING WITH MICHAEL POLLAN What: Onstage conversation and

interview, audience questions anda book signing.When: 8 p.m. Friday, Nov. 8Where: Veterans Memorial Audito-rium, 255 South Auburn St., GrassValleyTickets: $45-$60.Info: (530) 274-8384 ext. 14, (530)272-5333, thecenterforthearts.org.

We have been invited to a dinner with Michael Pollan while he ishere. I am interested in the current research on bacteria hes beendoing. Id like him to elaborate on this and what hes learned in hisresearch on bacteria in our bodies.Deena Miller, co-owner, Sweet Roots Farm, Nevada County Grown board member

Id want to commend him for suchwonderful work and thank him for all the

time hes put into the real art of eatingand eating right.Ike Frazee, owner and chef, Ikes Quarter Caf

Its that guy who said Eat food. Not too much. M

What is the mosteffective way to getpeople to startcooking again?Carol Arnold, executive directorof Foothill Farmers Market andPlacerGROWN

What would you like to ask Michael Pollan?

Why did it take him so long to start cooking? Hes written allthese knowledgeable books about what were doing to our planetand hes just finally started cooking. Good for him.Peter Selaya, owner and chef, New Moon Caf


13/28


BY ANDREW CARLINFOOTHILL ENTERTAINER

W ith fall in full-swing, and the Autumn colors of

orange, brown and redmaking their yearly debut one is filled withfeelings of the holidays,and subsequently spend-ing time getting together with family and friends.

The nights come muchsooner, the leaves fall,and weekly NFL gridiron

battles keep us yelling atour television sets anddeeply regretting our fan-tasy football drafts picks.

And of course, fall col-ors, friends, family andfootball coincide with thecolors and social flavor of a good, stout ale.

Placer County beer and wine lovers are in luck asthe 18th annual AuburnFall Wine & Brew Fest isswiftly approaching hosted by the charitablegroup Seniors First at theRidge Golf Course on Sat-urday, Nov. 2.

Several breweries andpubs will be showcasing their signature brews forany and all attendeesover 21 years old to enjoy,including World Pub, LostCoast Brewery, Nor CalBeverage, LagunitasBrewing, Ninkasi Brew-ing, Sierra Nevada and Anderson Valley Brewing.

Additionally, several wineries will be in atten-dance, proving festival-goers with a platter of fine-wine choices. Sched-uled to attend are SierraKnolls Winery, BonitataBoutique Wine, GalloBarefoot Wines, Secret

Ravine Winery and GoldCountry Getaways.Though enjoying a

great brew, or intoxicat-ingly robust wine isenough reason to journey out to the Ridge withfriends and relatives that is not the only thing

youre in store for at theFall Wine & Brew Fest.

There are many otherfun and exciting attrac-tions such as local cui-sine, chocolates anddesserts, live music by theband Fox Trot Mary, freemassages, a silent auc-tion (which features over70 business-donatedpackages) and a raffle. Additionally, a uniqueand fun event entitledBubbles and Bling, which is donated by Clas-sic Wines of California,costs $25 to enter. Allentries receive a flute of sparkling bubbly, and areguaranteed to win one of the following prizes: A genuine gemstone item,valued between $100 and$500, a pair of silpada

earrings, valued at $20,and a bottle of AllureSparkling Wine.

Attendees are guaran-teed a fun night of great wines and microbrews inaddition to some fantas-tic food. Some of the localeateries providing some

of the tastiest foods Auburn has to offerinclude Old Town Pizza,Bootleggers Old TownTavern and Grill and TheRidges own bar and grill,to name a few. Over adozen business will setup shop and provide all- you-can-eat-and-drink services for lucky festivalattendees.

Seniors First will be theprogram that benefitsfrom the Fall Wine & Brew

Fest. The main mission of the Seniors First programis to help enable seniorsto remain as independentas possible, for as long aspossible, by helping withdaily activities, insuring they are safe and residing in their own homes.

With a radius thatstretches from Colfax toRoseville, Seniors Firstrelies on community andvolunteer support tomake it all happen. Vol-unteers are helping sen-iors in need by providing things such as meals,transportation, homerepairs and friendly socialinteraction. Additionally,Seniors First has many useful resources that they utilize, such as their inter-active hotline, SeniorLink, and a unique sen-ior nutrition programthat focuses on nutrition-ally satisfying meals andsocial interaction withseniors.

Tickets are $40 if ordered on their websiteor picked up at SeniorsFirst or Cherry Records in Auburn. Tickets are $45 if purchased at the door.

A fun-filled night with

good food, brews andvibes, where the profitsgo toward a charitableorganization that helpsenrich the lives of seniorsin need? Sounds like anight that is worth thetrip for several great rea-sons.

Wine & Brew Fest returns to Auburn

FALL WINE ANDBREW FESTWhen: 5-9p.m. Satur-day, Nov. 2Where: TheRidge GolfClub, 2020 GolfCourse Road.AuburnCost: $40 inadvance. $45 at thedoor. $25 designateddriver tickets. $300 for

a 10-ticket

grouprate.Avail-able atSeniorsFirst

andCherry

Records inAuburn.

Info: www.fallwineandbrewfest.com


14/28

14 NOVEMBER 2013 FOOTHILLS ENTERTAINERTHEATER

BY JUDY COOKFOOTHILLS ENTERTAINER

I f youve never heard of Richard Maltby Jr. andDavid Shire its time totake a listen. The writing duo, Maltby on lyrics Shireon music, is responsible forsome very popular songsand musicals. Think Streisand. Then think Autumn, recorded in 1964on the People Album.

Think Starting here, Start-ing Now and No MoreSongs for Me and thenmove to musical theaterand think Baby.

Now that thats clear, itstime to get excited becauseCloser Than Ever a sel-dom performed Maltby Jr./Shire musical/revue isabout to hit the boards atthe Off Center Stage inGrass Valley courtesy of

Sierra Stages. This nonprofit

community theater group isa great regional resource fortheater buffs and those whoare just beginning to dab-ble.

There couldnt be a better,more accessible place toindulge the needs for the-ater and live music thanCloser Than Ever.

As a musical revue it issomewhat unique in that itcalls for singers who are

actors to a greater degreethan most revues. Thethemes range fromteenaged angst to dating, tomarriage and kids, to par-enting, starting overandthats just Act I.

There is something herethat everyone can relate toin their everyday lives. Malt-by Jr. wrote songs with bit-ing, frank lyrics that say thethings we sometimes think

but dare not say ourselves.The music is difficult,said musical director KenGetz. Theres a hugeamount of work by the castboth in rehearsal and athome to memorize andmaster the music. Forinstance in the song TheBear, the Tiger, the Hamsterand the Mole there are long lists of animal names tomemorize and sing clearly.

COURTESY PHOTOS

From left, Kate Haight, Kim Wellman and Nancy Haffey rehearse forSierra Stages production of Closer Than Ever.

CLOSER THAN EVERWhen: 8 p.m. Friday, Nov.1 and Saturday, Nov. 2; 2p.m. Sunday, Nov. 3Where: Off Center Stage,315 Richardson St., GrassValleyCost: $15-$35Info: sierrastages.org ,(530) 346-3210

Writers get Closer Than


15/28

FOOTHILLS ENTERTAINER NOVEMBER 2013 15THEATER

The music movesquickly from one stage of life to another. Getz has worked with DirectorPeter Mason to help thesinger/actors meld themusic to the ever-chang-ing characters they por-tray. The original show was written for twofemales and two males.

This production takesadvantage of six actor/singers who wereinvited to participate.The music consists of only piano and bass so

lyrics can shine.The cast for CloserThan Ever consists of Danny McCammon, IsaIsa Acosta, JR Lewis, KateHaight, Kim Wellmanand Nancy Haffey. Their job is to pay attention tothe lyrics said Haffey.The entire cast agreesthat Closer Than Everis a tough show with anopportunity for acting

while performing demanding music.

Not often staged, theshow enjoyed successoff-Broadway and sever-

al revivals in summerstock. The latest versionclosed off-Broadway inNovember, 2012. Now the region has the

opportunity to seesomething fresh thatoffers a great eveningsentertainment for adults.Closer Than Ever is ashow that promises totouch hearts and makeheads nod in agreement: Yes. That is how it hasbeen in my life.

Tickets to Closer Than

Ever produced by SierraStages can be obtainedas both general admis-sion with tickets pricedfrom $15 to $25 andreserved seating with alltickets priced at $35.Tickets are availableonline at www.sierrastages.org , Briar PatchCo-op in Grass Valley orby telephone at (530)346-3210.

Danny McCammonand Kate Haightrehearse a scene fromCloser Than Ever.

MERCY KILLERS

A PLAY BY MICHAEL MILLIGAN

What: This one-man theater by Broadway actorMichael Milligan gives an insight into the destruc-tive personal impact of the American health caresystem as the character Joes story unfolds. The playhumanizes the American health care system. Comeand experience this moving and thought-provokingpiece of theater. Experience the laughter, tears andanger of this performance that earned the 2013Winner Fringe First Award. Broadway Baby called,one man theater at its very best. Post-perfor-mance question and answer session with the author.When: 6 p.m. Friday, Nov. 8Where: Del Oro High School Auditorium,3301 Taylor Road, LoomisCost: $10Info: [email protected], (916) 396-6601


16/28


Time was that there was aproduction of a simple play as part of every primary school or middle school experi-ence. These days with pressureput on schools from every cor-ner there are fewer and fewerextras and gone are many opportunities for youngsters toget a chance to show the world

their talents.By kids and for kids and theirparents, the latest production of the Nevada County Performing Arts Guild is Lost Princess of Oz. Its a full-scale theater pro-duction that is the culminationof the eight weeks of training received in singing, dancing andacting.

Derived from the popularOZ series and written for thestage by artistic director Mila

Johansen with an original scoreby Daryl Stines, the show has allthe costumes, lighting andmusic that will hold kids in theirseats and make parents gladthey decided to spend the after-noon doing something a littleout of the ordinary.

The beloved characters of theTinman, Scarecrow and Lion join Tip as they seek to regaincontrol of the Emerald City, but

are not successful and must fleefor their lives. Eventually they make their way to enlist the sup-port of Glinda the Good.

Glinda succeeds in capturing Mombi and erasing her magicalpowers. However, in quashing the rebellion she restores thethrone not to the Scarecrow, butto the rightful heir, a young girlnamed Ozma. The story con-cludes as the mystery of the lostprincess is finally solved.

Dedicated to educating thepublic and especially children,in the performing arts, theNevada County Performing ArtsGuild produces full-scale the-ater productions with all-childcasts.

The goal is installing anappreciation for the performing

arts in kids. A double payoff isthat involvement in a produc-tion helps improve key skills forchildrens success in life: public-speaking, reading and memo-rization and self-confidence.

Each PAG production involvessix to eight weeks of acting,singing and dance training, two

full weekends of performances,award-winning costumes andopportunities to participate inradio interviews, set building,parades and many more activi-ties. The cast and crew membersreceive all these benefits in afun, supportive, safe and drug-free environment, according toa PAG spokesperson.

This is PAGs 27th year serving Nevada County and the region.

The statistics are impressive withover 97 productions that haveinvolved over 3,000 kids. This is atuition-based program with asmany as one-third of the chil-dren attending on scholarships.

There are seven performancesof each production for the gen-eral public and two to five spe-cial performances for schoolsand other organizations. Eachproduction reaches an audienceof approximately 2,000 people.

THE LOST PRINCESS OF OZWhen: 7 p.m. Fridays and 2p.m. Saturdays and SundaysNov. 8 through Nov. 15. Spe-cial $5 preview performanceat 7 p.m. Thursday, Nov. 7.Where: Center for the Arts,314 W Main St., Grass ValleyCost: $10 advance, $12 atthe door. Children 12 andunder $4 advance, $5 at thedoor.Info: (530) 274-8384, (530)272-6333, (530) 272-2131

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16 NOVEMBER 2013 FOOTHILLS ENTERTAINERTHEATER

Kids hit the boards for an upbeat Oz-inspired


17/28

F I L M T H E A

T R E

M U S I C C O M I

N G S O O N !

NOVEMBER AND DECEMBER DONT MISSTHESE EVENTS AT THE STATE THEATRE

985 Lincoln Way Auburn

Third Thursday in November Cinema at the State Theatre Presents: Classic Suspense Film: Alfred Hitchcocks The Birds November 21, 2013 2:00 PM and 7:00 PM The Birds , a 1963 suspense/horror film directed byAlfred Hitchcock, depicts Bodega Bay, California,

during which a wealthy San Francisco socialite pursuesa potential boyfriend to Bodega Bay where birds of allkinds suddenly and for unexplained reasons begin toattack in increasing numbers and with increasingviciousness, leading to a series of widespread andviolent bird attacks over the course of a few days.

Its a Wonderful Life: A Live Radio Play December 13 15, 2013

Tickets are on sale now for the 3 show run

Dec. 13 8:00 PM, Dec. 14 8:00 PM, Dec. 15 2:00 PM

Visit www.livefromauburn.com or call The State Theater at 885-0156

Its a Wonderful Life: A Live Radio Play is a stage play adaptation of Frank Caprasfilm classic. Adapted and performed live in front of an audience. Im an angelsecond class; I dont have my wings yet. says Clarence, the angel sent toBedford Falls to save George Bailey in the family Christmas classic Its aWonderful Life. Director Glenda Gonzales and a delightful, t alented cast returnto the State Theatre stage with this enchanting rendition presented as an oldfashioned live radio play for a one weekend run.

Auburn Placer Performing Arts Center at the State Theatre Presents: A Songwriting Workshop with Larry Diehl Songwriting From the Heart to the Soul

7 Tuesday Night Sessions November 5 December 17, 2013 Culminating in a performance on December 17 Workshop Cost is $175 For registration contact [email protected] or call (530) 885-0156. Class size is limited! For more information, go to www. livefromauburn.com or larrydiehlmusic.com

T I C K E T S 5 3 0 .8 8 5 - 0 15 6



For 20 years PlacerArtshas presented theannual Autumn ArtStudios Tour a three-day self-guided driving tour of Placer County artists showing anddemonstrating their artin their studios. Its thepublics chance to get anup close and personalview of the regions work-ing artists in media fromblown glass to pit-firedclay, painted silk to cal-ligraphy. This year theshow runs from Friday Nov. 8 through Sunday,Nov. 10.

A good place to begin your tour is at www.placerarts.org . Youll find a wealth of information as well as a link to a tourplanning page. The touris three days, has 75 par-ticipating artists locatedin 49 studios all over the

county. Youll find a littleadvance planning willhelp make it a great expe-rience and ensure that you are seeing the art in which you are mostinterested.

Another way to get intothe swing of things is tobegin your tour at thePreview Show at The ArtsBuilding Gallery, 808 Lin-coln Way. The show includes works from this years tour artists and it isa good place to get specif-ic advice about what tosee. This is a great firststop for planning yourtour weekend. If you cantmake it a stop on your

tour, be sure to stop by asthe show runs Nov. 16. While it would seem

that this is an adult-ori-ented tour, the truth isthat older children whohave shown an interest inart may find a visit to thestudios a rewarding

experience. Seeing how aprofessional artists work can encourage a talented youngster to pursue whatcould be a lifelong hobby or career.

For the first time this year your purchase of athree-day Passport to the Autumn Art Studios Tourfor $10 per adult enters you to win $100 in ArtBucks, which areredeemable with any of the participating 2013artists. Have your Pass-port validated by at least10 artists during the tour weekend and you will beentered in daily drawingsNov. 8, 9 and 10. Sixteen

prizes of $100 will beawarded. See website forthe rules.

Purchase your ticketsonline at www.placerarts.org or from one of the 11 businesses selling tickets both before andduring the tour.

COURTESY

Lynda Pike is hard at work in her Rocklin studio in anticipation of welcomingguests during the Autumn Art Studios Tour taking place Friday, Nov. 8through Sunday Nov. 10.

ARTS

Artists on display


18/28

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18 NOVEMBER 2013 FOOTHILLS ENTERTAINERPOETRY

Shows are Nov. 8-10 at Blue Goose Event Center

BY KATHY SPOTOFOOTHILLS ENTERTAINER

Indian summer days give way to long fall evenings, when the cowboy poetsride into Loomis to share

their poems, songs andheart-warming tales.

Wanting to serve a slice of Americana to locals, Bert andCarol Braun, former ownersof the Cowpoke feed store,cooked up the Cowpoke FallGathering, a modern-day, western variety show withequal parts storytelling, poet-ry and singing. This years

star-studded performanceson Nov. 8-10 benefit localcharities.

Some of the countrys best yarn-spinners share theirranching way of life with ahumbleness that makesaudience members lean in a

little closer at their perform-ances.

Saturdays 1 p.m. matineefeatures cowboy poets Wad-die Mitchell and Chris Isaacsand singers Belinda Gail andJ. Parson. The handlebar

mustaches, weather-crinkledsmiles and western drawlsare the real deal.

Mitchell, from Jiggs, Nev.,organized the original cow-boy poetry festival in Elko,Nev., which in turn sproutedhundreds of cowboy poetry events across the country.

Mitchell, who calls Loomischarming said, I supposeIve been writing what peoplecall cowboy poetry since we

Westernsinger and

song-writer

BelindaGail

performs

at the Sat-urdaymatinee

of the39th

AnnualCowpokeFall Gath-

ering onNov. 8-9.

COURTESY

PHOTOS

Mostly, I just like tomake sure people havea nice time and have astory or two in mysongs that they canrelate to.J. Parson, cattle rancherand singer

Round up in Loomis fCowpoke Fall Gatheri


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started calling it that.I refused to call it

poetry when I started writing it, said Mitchell, whose rugged looks con-trast with his ability toconvey lifes sweetness,heartache and awe.

We were fairly remote, said Mitchell of the ranch where he wasborn and raised.

We were 62 miles fromtown 32 of those on adirt road and 14 milesfrom the nearest neigh-bor. We didnt have pow-er, said Mitchell, who was dubbed Waddie by

the cowboys on hisfathers ranch.It was a great way to

grow up. My whole world was around the ranchand the horses and thecowboys and I wasimmersed in the wholething.

Isaacs is a mule packerfrom Eagar, Ariz., whoturns 70 on his next birth-day. He calls cowboy

poetry an oral traditionthat goes as far back asthere were cowboys.

Isaacs rejects Holly- woods portrayal of cow-boys as gun-slinging rab-ble-rousers.

The cowboys Ive beenaround are honest, hard- working, patriotic andlove their families, hesaid.

Parson, from Bakers-field, said, My songs arelife experiences thingsIve done and stories oth-er people have told me.Real life, current day stuff presented in an old time way.

Parson, who recently performed with ChrisIsaacs at Silver DollarCity, Mo., was discoveredand brought to the

Loomis Cowpoke FallGathering by Bert Braun.I was on a trail ride out

of Santa Ynez and I wasplaying some songsstanding in the back of a wagon and this guy rodeover and introduced him-self and said he wanted

me to play music at hisfestival and it was Bert,

said Parson.Mostly, I just like tomake sure people have anice time and have a sto-ry or two in my songs thatthey can relate to. I like toentertain people andmake them glad to bethere, he said.

To get the annual eventunderway, a country-ele-gant Kick Off Gala dinner will be held on Thursday,Nov. 7 at the Red HorseBarn, in Newcastle, fea-turing the food of JacksonCatering and Events.

On Saturday, at 10 a.m.,a free, one-hour cowboy poetry performance, by $1,000 scholarship win-ner Meghan Baird fromDel Oro High School and12 students from Penryn,Loomis and H. Clark Powers elementary

schools, takes place at theBlue Goose Event Center.Proceeds from the

event benefit Jump In,South Placer HeritageFoundation, Ride to Walk and Sutter RosevilleBreast Cancer NavigatorProgram.

KICKOFF GALA

What: Dinner, reception and entertainment sneakpeakWhen: 5:30 p.m., Thursday, Nov. 7Where: Red Horse Barn at Newcastle Wedding Gar-densTickets: $50 online or (866) 967-8167

COWPOKE FALL GATHERINGWhat: Live cowboy poetry, music and storiesWhen: 6:30 p.m., Friday, Nov. 8; and 1 and 6:30 p.m.,Saturday, Nov. 9Free performances: Loomis students recite cowboypoetry 10 a.m., Saturday, Nov. 9; and cowboy churchat 9 a.m., Sunday, Nov. 10Tickets: $35 and $45, online or (866) 967-8167Where: Blue Goose Event Center, 3550 Taylor Road,LoomisInfo: www.cowpokefallgathering.com or(916) 652-6290

WaddieMitchell, whofelt takenaway to far offplaces by thecowboy storiesand songs heheard growingup on a ranchin Jiggs, Nev.,looks forwardto sharing thisoral traditionat theCowpoke FallGathering.

It was a great wayto grow up. Mywhole world was

around the ranch andthe horses and thecowboys and I wasimmersed in thewhole thing.Waddie Mitchell, participant atthe Cowpoke Fall Gathering


20/28

BY ANDREW CARLINFOOTHILLS ENTERTAINER

Oftentimes, some of our most treasuredpossessions are thesmall tokens that arepowerfully unique tous and more specifi-cally, what they can rep-resent.

Just like a wedding rings monumental state-ment of love, commit-

ment and its ability tocontain all the memoriesof your spouse, uniquely handcrafted, customiz-able jewelry plays a moreimportant role than wemay realize.

Mothers pass downnecklaces, earrings andrings to their children.Boyfriends, fiancs andhusbands present theirspouses with accessories

that are sometimes worna lifetime and evolve anew and powerful mean-ings as life ages.

Some jewelry can con-tain unique tales, and canhold treasured memo-ries.

Dramatics aside jewelry is sometimesmore than just beads andnylon.

What started out 20

years ago, as the resilient Ava Motherwell touring the United States, selling her beads and jewelry alone, and subsequently evolved into the many multi-merchant showsshe organizes today iscoming to Grass Valley.

Having organized beadshows all over the U.S,Motherwell expressedher enthusiasm for bring-

ing the show home toGrass Valley.

We are super excitedto bring our bead show toour local community. We hope this is the first of many years to come, shesaid.

In addition to beads,and bead-themed jewel-

ry and accessories, the Whole Bead Show offersan extensive variety of handcrafted jewelry made from different basematerials, such as glass,pearl and metal.

The Whole Bead Show also offers other creativeservices, such as bead

catalogs and classes forthose who are curiousenough to want to maketheir very own personally customized jewelry.

Many bead merchantsare scheduled to exhibittheir crafted wares at theshow, including somelocal talent, such as ManaBeads and Wild Thing Beads.

Additionally, the two-

day Grass Valley WholeBead Show will feature acontest entitled, Beadsin the City, in which yourhomemade works can beentered to win one of three prizes.

You can enter your own wearable piece that isinspired by your favorite Whole Bead Show city, by printing out a registrationform at www.whole-

bead.com and fill it outbefore the deadline of Nov. 2 at noon. The win-ners will be announcedat 2 p.m. Saturday. Win-ners will receive the fol-lowing prizes: 1st place $200 cash; 2nd place $100 gift certificate fromPermelias Beads; 3rdplace $50 gift certificatefrom Blue Heron BeadCompany.

Whether you are on aquest for the mostunique fashionableaccessory you can find,or want to get into mak-ing your own customizedpieces, all fans of hand-crafted jewelry cannotafford to miss this rareopportunity to soak inthe beads with dozens of like-minded merchantsand sellers.

THE WHOLE BEADSHOW When: 11 a.m. to 6 p.m.Saturday, Nov. 2; noonto 5 p.m. Sunday, Nov.3Where: Nevada CountyFairgrounds,11228McCourtney Road,Grass ValleyCost: FreeInfo: wholebead.com

T h u r s d a y 6 - 9 p m L i v e M a r i a c h i L o s G a l l o s

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Happy Hour: Monday - Saturday 4:00pm - 6:00pm

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The Folsom Historic District

Ice Rink is Back! November 8th-Jan 20th

Open Daily 10am to 10pm through January 21st Ask about our Party Pad great for birthdays, corporate parties

or get togethers. FREE Parking and

easy access from light rail Visit www.historicfolsom.org

or call 915.985.4181 for more information Sponsors: Folsom Historic District Association, Folsom El Dorado & Sacramento Historical Railroad Association, Cityof Folsom, Folsomliving.com, R.E.Y. Engineers, Folsom Lake Bank, The Folsom Telegraph, Historic Folsom Station, Style Magazine, Folsom TourismBureau, Karens Bakery Caf, Snooks Candies, PPM Printing, Not Too Shabby, Sutter Street Steakhouse, Essex Mortgage, Bicycles stations: The End 107.9 & Star 106.5

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Come Join Us Nov. 9th For Our Grand Opening Celebration Kids Skate for Free With the Purchase of Adult Pass(11/9 only, skate rental additional)

20 NOVEMBER 2013 FOOTHILLS ENTERTAINEREVENTS

Handcrafted beads, jewelry await at The Whole


21/28

FOOTHILLS ENTERTAINER NOVEMBER 2013 21EVENTS

L e a r n to P l a yL e a r n to P l a yLearn to PlayM u s i cM u s i cMusic!

en ore musi enteren ore musi enterencore music center

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A Night in Havana Guests will be transported

back in time to Cuba in the1950s, when Havana was thecity of rum and rumba during A Night in Havana at 6 p.m.Saturday, Nov. 2, at the MinersFoundry, 325 Spring St.,Nevada City. Wine tasting andcocktail hour, gourmet Cubaninspired dinner, dessert andcoffee bar, dancing to theGeorge Souza Band, silent auc-tion. Cost: $150. Cocktail attire.Info: (530) 477-9700, supportsierranevada.org.

Rekindling the Spirit Nisenan Heritage Day takes

place from 11 a.m. to 4 p.m.Saturday, Nov. 2 in the SierraCollege Nevada County Cam-pus multipurpose Center,Building N12, 250 Sierra Col-lege Drive, Grass Valley. Freeadmission, suitable for all ages.California indigenous cultureand education with special

focus on the Nisenan of theNevada City Rancheria. Aca-demic and professional speak-ers, descendants will talk abouttheir history and stories of sur-vival, traditional dancers, mas-ter basket weavers, jewelry, andart for show and sale. Info:nevadacityrancheria.org.

Readers TheatreStories by E.B. White, Kather-

ine Anne Porter, Harold Brod-key, Grace Stone Coates andSlawomir Mrozek will be readby local performers beginning

at 4 p.m. Sunday, Nov.17 at theMiners Foundry, 325 Spring St.,Nevada City. Volunteer readersinclude Bruce Kelly, DrueMathies, Dave Iorns, ReneeSprattling, Gaylie Bell-Stewart,and Carolyn Winters. Proceedsfrom this event will benefit theMiners Foundry. Tickets are $12and are available at minersfoundry.org, at the MinersFoundry or the Briar Patch Co-Op, or at the door.

Mandarinmadness

The 20th annual Man-darin Festival will be heldNov. 22, 23 and 24 at theGold Country Fairgroundsin Auburn. The event willfeature a mandarin recipecontest, chef demonstra-tions, food, crafts, activities,music, entertainment andof course, plenty of man-

darins. $7 general admis-sion, $5 seniors, children 12and under free. The Friday preview event is $3. Formore information, call(916) 663-1918 or visit mandarinfestival.com.

FOOTHILLS ENTERTAINER FILE PHOTOS


22/28

22 NOVEMBER 2013 FOOTHILLS ENTERTAINERMOVIES

BY ANDREW CARLINFOOTHILLS ENTERTAINER

N othing says Ameri-can pastime quitelike going to the

movies. Your friends, your fam-

ily, your date, a new andexciting film on the big screen is a welcome des-tination after work,school, or to kick off apromising weekend. Thesmell of the butter as itmaneuvers its way overthe freshly popped pop-corn fills your nostrils as you peruse all the com-ing attractions.

The ticket-takers bid you a pleasant film expe-rience, and before you

know it, you are seeing and hearing the deafen-ing THX logo as it fillsthe theatre.

More than likely, youmay recall many occa-sions where both yourfriends and yourself wereat a loss as to what to dofor fun one evening.

Fortunately, there is thealways faithful silverscreen providing a

option for a night on thetown with friends, an ide-al place for an awkwarddate and an impromptuvisit to any number of quickstop shops in an

attempt to line yourpockets with discounted,outside candy.

Theres nothing quitelike the complete experi-ence of seeing ourfavorite films come to lifeon the big screen.

Though many corpo-rate theaters play all thenewest and latest flicks,there are several home-town movie-houses that

are gearing up forNovember screenings of both cinema classics, as well as documentariesthat otherwise would notbe distributed to a wideraudience.

Whether you have seenthese classic films or not,nothing beats a time-

traveling trip to decadespast, and being able toexperience these films atthe movies like the gener-ations before us did.

The BirdsThe Auburn State The-

atre brings us the rareopportunity to see a trueclassic on the big screenas part of their Cinemaat the State Third Thurs-day Film Series.

Their Nov. 21 install-ment, the Alfred Hitch-cock classic, The Birds.Staring Tippi Hendren,Robert Taylor, SuzannePleshette and JessicaTandy, The Birds is oneof Hitchcoks most recog-nizable works. His mas-tery of suspense and ter-ror just may cause you to

shy away from phonebooths, or large groups of ravens perched on tele-phone lines.

Whether you caughtthis timeless classic intheaters in 1963, when itdebuted, or this is yourfirst time seeing the film,

nothing tops being ableto witness the paralyzing horror of rogue birdspack-like ferocity on thebig screen!Where: The Auburn StateTheatre, 985 Lincoln Way, AuburnWhen: 2 and 7 p.m.Thursday, Nov. 21.Admission: $8Information:livefromauburn.com.

CasablancaThe Auburn Library

gears up to show the200th in their SilverScreen Classics series, with the iconic 1942 filmCasablanca.

Winning three Acade-my Awards and staring Humphrey Bogart, IngridBergman and Paul Hen-

ried, Casablanca is widely considered to beone of the greatest filmsof all time, often featuredat the top of AFIs lists.

From its memorabledialogue, musical scoreand characters, this is aclassic film not to miss.

Auburn, I think this isthe beginning of a beau-tiful friendship.Where: The AuburnLibrary, Beecher Room,350 Nevada St., AuburnWhen: 1, 4 and 7 p.m.

Saturday, Nov. 2.Admission: Free.Information:auburnsilverscreen.com.

Divorce ThroughKids Eyes

Nevada Citys MagicTheater brings us a real-

life issue documentary by Ellen Bruno, entitledDivorce Through KidsEyes.

In Brunos 30-minutefilm, with the help of educated panelistsincluding Gayle Peterson,PhD., Avia Rotlevy, MTFand Michael Axelman,PhD., Divorce ThroughKids Eyes, explores thesaddening reality of divorce through the per-spective of the childreninvolved in them.Where:

The Magic The-atre, 107 Argall Way,Nevada City.When: 1 and 2;30 p.m.Saturday, Nov. 2.Admission: $5 suggesteddonation.Info: (530) 265-8262,themagictheatre.com.

302 Railroad Ave. Grass Valley 302 Railroad Ave. Grass Valley www.gold-n-green.comwww.gold-n-green.com Open 7 daysOpen 7 days 273 0064273 0064273-0064

ANY RENTAL OVER$ 50 00

$ 10 00 OFF EQUIPMENT RENTALSEQUIPMENT RENTALS

N o t t o b e c o m b i n e d w i t h o t h e r o f f e r s .


Susan Rushton looks over the schedule for Silver Screen Classics, which willcelebrate showing its 200th movie this month at the Auburn Library.

Lets go to a picture show!Looking for something more than the megaplex?

MUSIC


23/28

N I C H O L S O N B L O W N G L A S S

u tumn r t Studios Tour November 8, 9, 10

10am to 5pm

Ho l iday Open Stud io November 29, 30, December 1 December 7, 8; 14, 1 5; 21, 22

10am to 4pm

Red Volo - 30 x 24 x 8 blown glass & steel

Also open Saturdays 10 am to 4pm or by Appointment

Rick and Janet Nicholson corner of Bell & Cramer - North Auburn

530.823.1631

www nicholsonblownglass com

FOOTHILLS ENTERTAINER NOVEMBER 2013 23MUSIC

The Miners Foundry presents Makana in con-cert at 7:30 p.m. Wednes-day, Nov. 6. With fivealbums to his credit,Makana has taken thecenturies old slack-key tradition and blasted itinto the 21st century, fus-ing it with influencesfrom Bob Marley to the

Smashing Pumpkins. Hisperformance is an exhila-rating ride through thebreadth of slack key, folk,rock, bluegrass, ethnicand jazz, all infused withthe spirit of Hawaii. $18advance, $24 at the door;available at (530) 265-5040, at Miners Foundry or Briar Patch Co-Op.

Hearst and Hands20th Anniversary Celebra-tions Benefit Dance Con-cert featuring LorraineGervais at 7 p.m. Friday,Nov. 15. Benefits Child Advocates of NevadaCounty. $75. Reserva-tions available at (530)265-9550 ext. 225, or atBriar Patch Co-Op.

House of Vibe All Starsplay at 8 p.m. Friday, Nov.22. Hear a dynamic mix of performers, including local talent AugustusthElefant, Auburn HipHop Congress and DJ Vision. 18 and older. $20,available at Briar PatchCo-Op, The Ridge Cafe orDimple Records.

The Alumni Series con-tinues with pianist Katar-zyna Musial at 8 p.m. Sat-urday, Nov. 23. Includes works by Messiaen,Chopin, Turina, Vance,Ginastera and Gorecki.$30, includes after con-cert reception. Availableat the Miners Foundry and Briar Patch Co-Op.

Miners Foundry hosts Greatest living slack key guita

Music in the Moun-tains presents a specialconcert celebrating the150th anniversary of Lincolns Gettysburg Address at 4 p.m. Mon-day, Nov. 11 at the Grass Valley Veterans Hall, 255South Auburn St., Grass Valley.

Featuring the Camer-ata California ChamberChoir and the VITA Chamber Orchestra,directed by Peter Nowl-en. Tickets $12.50 to$25. Uniformed ActiveMilitary and YouthUnder 18 free.Info: (530) 265-6124,[email protected]

Let freedomring throughthe mountains

THIS MONTH AT THE AUBURN EVENT CENTER LONESOME LOCOMOTIVE AND JERRY DUTYWhen: 6:30 p.m. to midnight Saturday, Nov. 2Cost: $5 advance, $10 at the door. All ages, ID required for the bar.Jerry Garcia helped influence this show, as Lonesome Locomotivehas taken their energy and sound from music we have all come tolove so much, and taken it their own direction.

OLD & IN TH E WAY WITH POOR MANS WHISKEY

Poor Mans Whiskey took on Pink Floyds Dark Side of the Moon andblew us all away. This time around Old and In The Way will be the

Album Djour and what a show this will be.When: 6:30 p.m. to midnight Saturday, Nov. 16Cost: $18 advance, $20 day of show. All ages, ID required for the bar.

LITTLE FEATS PAUL & FREDWhen: 7-11 p.m. Friday, Nov. 29Cost: $20 advance, $25 at the door. All ages, ID required for the bar.Little Feat fun in Auburn for a very special Thanksgiving WeekendShow!

Where: 145 Elm Ave., AuburnInfo: (530) 823-8310, keepsmilingpromotions.com

MUSIC


24/28

BY ANDREW CARLIN

FOOTHILLS ENTERTAINER

From Mozart to mod-ern pop, music isintricately interwov-en into the seams of ourdaily lives.

Whether we listen tothe artists topping thecharts on the radio, ortraverse the seas of theInternet looking for thenewest undergroundsensation we simply crave music. It helps usthink, pass the time,relax, vent, feel, and putinto words even our mosttangled emotions.

Though we may dis-agree on preferencebetween genres of music,if auto-tune is a crime ornot, or even what can beconsidered music, it istruly a mesmerizingly

transcendent moment watching an artist per-form who possesses anunprecedented mastery of their instrument.

Grass Valley, and In-Concert Sierra, has therare opportunity andprivilege to host a truly talented, world-class andutterly spellbinding pia-nist for their Nov. 17 con-cert: Sean Chen.

With a trail of trophiesand critical praise andacclaim, Chen is nothing

short of a master behindthe piano keys. Recently winning the 2013 Ameri-can Pianists AssociationDeHann Classical Fellow-ship, and in recent yearsplacing in the top three atboth the 2013 MoroccoPhilharmony Interna-tional Piano Competitionand the 2011 Seoul Inter-national Music Competi-tion, Chen has the cre-dentials to ensure a per-formance of sheer tech-nical brilliance you wont want to miss.

Born in Margate, Fla.,

Chens blossoming intel-ligence, talent and apti-tude did not go unno-ticed. Before attending college, Chen won severalawards and scholarshipsas a youth that includedthe Glenn Miller Scholar-ship, the Evelyn Vonar

Storrs Scholarship, anNFAA ARTSweek awardand placing at the Cali-fornia International Young Artist Competi-tion.

Upon offers of accept-ance to Harvard, Juilliardand MIT, Chen attendedthe Juilliard school of music, where he earnedboth his bachelors de-gree and masters degreerespectively. While study-ing, Chen went on to winseveral concert and pianocompetitions, and at-tained some highly-

sought scholarships forhis performances.Chen has also per-

formed with the JuilliardOrchestra. He is currently studying at the YaleSchool of Music, in pur-suit of an artist diplomaafter receiving a George

W. Miles Fellowship.Chen also has many

high-profile solo recitalsunder his belt, including the Ventura Music Festi-val, Mexico Symphony Orchestra, National Cho-pin Foundation and forthe McGraw-Hill Compa-

ny - to name a few.However, his mostastounding accomplish-ment is that Chen is 24 years old.

Having such a young,accomplished musicalprodigy performing local-ly is not something thathappens on a daily basis,as Chens arrival andscheduled concert inGrass Valley has already created quite a buzz.

Attendees are in for aclassically delectabletreat, as Chen will be per-forming Valse in A-flatMajor by Alexander Scri-abin; Impromptus by Frederic Chopin; La Valse by Maurice Raveland Sonata No. 8 by Sergei Prokofiev.

Classical music fans

and admirers of master-ful musical talent andbrilliance

foothill nov

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