roseville mag june 2016.pdf

8/16/2019 Roseville Mag June 2016.pdf

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THISISSUEGIFT IDEAS FOR FATHER’S DAY

DISCOVER LOCAL FARMERS MARKETS

BAKE BOX CREATES CUSTOM CAKES

COUPLE CHASES TAQUERIA DREAM

June 2016

OAK CREEK BMX PARK

RATED THE NUMBERONE OUTDOOR TRACKPAGE 16

SPREADING

THE JOY OF

BMX


2/52

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It would be my honor and privilege to earn your business in 2016.

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VOLUME 02 ISSUE 06

JUNE 2016

General info (916) 774-7908

Publisher Gary Milks, (530) 852-0250

Sales & Marketing director Jeremy Burke, (530) 852-0200

Circulation director Kelly Leibold, (530) 852-0201

Graphic DESIGNER Jamie Hazelton, (530) 852-0205

Advertising inquiries John Love, (916) 774-7908

Publication designed by

Gold Country Media Services. Small business?Ask us about our Design Services! Interested?Email [email protected]

Copyright 2016. All rights reserved. No part of this publication may be reproduced withoutwritten permission of the publisher. The publisher shall not be responsible for any liabilitiesarising from the publication of copy provided by any advertiser for the Roseville Magazine.Further, it shall not be liable for any act of omission on the part of the advertiser pertainingto their published advertisement in the Roseville Magazine.

On the cover: Oak Creek BMX

Photo by Kim Palaferri

S E R V

I C E S


5/52

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6/52 June 2016

father’s day

8 GIFT IDEAS FOR DADCan’t decide what to purchase dad for his special

day? Don’t worry local businesses have it covered.

-by Kim Palaferri

business

12 UNBREAKABLE SPORTSWEARBrian Deleon wants his clients invest in themselves,by doing “Whatever it takes.”

-by Jorden P. Hales

business

14 CUSTOM CAKE CREATIONSSneha Verma transitioned smoothly from businessMarketing in India, to cake decorating in America.

-by Kim Palaferri

athletics

16 NUMBER ONEFor Bruce and Linda Minton, BMX racingbecame a way of life for the family.

-by Kim Palaferri

food

20 A MOUTHFUL OF GOODNESSGet your sweet tooth x at The Parlor, Ice CreamPuff shop with its newest culinary decadence.

-by Kim Palaferri

food

24 CHARGING INTO THE SUN James and Linda Misakian chased their deeply

personal vision of a hometown taqueria.

-by Scott Thomas Anderson

food

28 DISCOVER LOCAL FLAVORPlacer Grown offers six markets with an abundanceof seasonal fruits, vegetables, breads, and more.

-by Kim Palaferri

fitness

34 GET OUTSIDE THIS SUMMERLook and feel your best this summerto enjoy the warm weather in condence.

-by Michael S. Parker

recipe

38 WHEN YOU’RE CRAVING CHOCOLATECupcakes are an easy treat to satisfyany craving and are fun to make.

-by Noelle Konrad

travel

40 RICH IN RETAIL AS IN HISTORYSan Francisco’s historic Ferry Buildingnow houses unique retail and dining outlets.

-by Bill Sullivan

contents

8 40


7/52

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Santillan Jewelers

WHERE: 1232 Galleria Boulevard,

#130, Roseville

WHEN: 10 a.m. to 7 p.m.

Monday through Saturday

and 11 a.m. to 5 p.m. Sunday

INFO: (916) 788-1002 or

santillanjewelers.com

Ground Zero

Clothing & Boardshop

WHAT: Skateboards, snowboards,

and wakeboards

WHERE: 1801 Taylor Road

#130, Roseville

WHEN: 11a.m. to 8 p.m.



INFO: (916) 784-7376

Nor Cal GunVault

WHERE: 6761 Stanford Ranch

Road Suite A, Rocklin




INFO: (916) 624-4867

father’s day

gift ideas for

Dadfrom

CUFFLINKSStainless steelrhodium plated

$70

RONIX VEST $129

CWB TRANCEND WAKEBOARD $249

MULCO WATCHSwiss movementfashion forwardwatch, Blue Marine

$395

WAKEBOARD BOOTS & RONIX ROPE $49

SECTOR 9 SKATEBOARD PACKAGE $149

POF/PRATRIOT ORDNANCE FACTORS

AR-15 RIFLE SEMI AUTOMATIC $2,289

TACTICAL GLOVES $40.99

COMPACT EARMUFFS $59.99

UNCLE MIKES GOGGLES $12.99

ED BROWN, KOBRA

CARRY HANDGUN 45 AZP $2,899

KIMBER ULTRA RAPTOR II

AR-15 RIFLE COBALT KINETICS

metalic gold $2,399

June 2016


9/52

A&S Motorcycle

WHERE: 1125 Orlando

Avenue, Roseville


Tuesday through Friday,

9 a.m. to 5 p.m. Saturday, and

closed Sunday and Monday

INFO: (916) 726-7334

The Brewmeister

WHERE: 1031 Junction

Boulevard #802, Roseville

WHEN: Noon to 6 p.m. Monday

through Friday and 10 a.m. to

4 p.m. Saturday and Sunday

INFO: (916) 780-7299

California Backyard

WHERE: 1529 Eureka

Road, Roseville


Monday through Friday,

10 a.m. to 6 p.m. Saturday


INFO: (916) 773-4800

KLIM APEX AIR SPORT

TO TOURING JACKET $649

KLIM APEX AIR PANTS $399

BMW XR S1000 $19,245

BEER MAKING KITS

Makes 5 gallons of home-crafted beer.Ingredients are included.

Starting at $99

WINE MAKING RECIPE KITS

Starting at $130

GRILLING PACKAGE

• Webber Premium Genesis

gas barbeque $849 • Webber grilling book,

“The Art of the Grill” $35

• Apron set $29

• Granite Bay Farms Sauce $6

• Tongs $10.99

• Spatula $9.99

The Brewmeister offers gift

cards as well as brewing classes.

OW LEE

MONTERA

Swivel Chair$1,259

GOOD OIL ICE CHESTS

made of recycles oil cans:

• Ford Truck Ice Chest $929

• Red VW Bus Ice Chest $849

• Yellow Red Ice Chest $849

12local shops By Kim Palaferri

Don’t know what do get Dad

this year? Here are some ideas.continued on page 10

Rosevi lle Magazi


10/52

18/8 Fine Men’s Salon

WHERE: 1005 Galleria Boulevard

Suite 100, Roseville


Monday through Friday

9 a.m. to 8 p.m. Saturday


INFO: (916) 778-3200

Any MountainThe Great Outdoor Store

WHERE: 392 Roseville Square

Roseville




INFO: (916) 742-6475

The Green Boheme

WHERE: 1611 Lead Hill

Boulevard Suite 160, Roseville


Monday and 10 a.m. to 8 p.m.

Tuesday through Sunday

INFO: (916) 474-5609

GIFT CARD request amount

LUCIA BAY SHARE KIT, includes brush, shave soap,

razor and stand

$188

REUZEL HAIR POMADE OR GREASE

$17 small $35 large

STOVE KIT

• Jet Boil Camping Stove $239

• Coffee In A Flash $99

• 10’ Pan $39.95 • 5 liter fluk pot $89.95

• Luna satellite burner $59.95

TENT SET

• Eureka six man tent $289

• Eureka Chairs $49/$69 with pull out table

• Kelley kids chair $39

• Coleman Classic Lantern, white gas $65

• Sleeping bags $99/$79

DAY HIKING SET

• Leki poles $ 99.95

• Solomon Boots

X Ultra Mid $165

• Camelback Classic

backpack $59

• Smartwool socks

$20.95

COOKING CLASSES $35 per person

GIFT CARD request amount

Gift ideas for

Dadfrom

father’s day

June 2016


11/52

The Men’s Wearhouse

WHERE: 1224 Galleria

Boulevard Roseville


Monday through Friday,

9:30 a.m. to 9 p.m. Saturday


INFO: 916-786-5757

Bass Pro Shop Rocklin

WHERE: 5472 Crossings

Drive, Rocklin




INFO: (916) 251-3800

Ace Hardware Roseville

WHERE: 108 A Harding

Boulevard, Roseville




INFO: (916) 782-8402

TIES $49-80 and up

17’7” TRACKER PRO TEAM

175 TXW BOAT PACKAGE $17,045

FLY FISHING PACKAGE UNDER $400

DELORME IN REACH EXPLORER

SATELLITE BEACON $370

ASCEND FS12T KAYAK $599 (paddle sold separately)

DEWALT CORDLESS DRILL 20VMAX

with lithium battery $129

12local shops By Kim Palaferri

Don’t know what do get Dad

this year? Here are some ideas.continued from page 9

TOOL PACKAGE $65

Rosevil le Magazin

MAKITA ANGLE GRINDER GA4530 $59


12/52 June 2016

Brian Deleon was convincing his cli-ents to make purchases every day,but he wanted to convince them to

invest in themselves. The 21-year-old carsalesman wasn’t inspired by his day joband wanted others to share in the joyand fulllment he’d found in the gym.

“I hated it,” Deleon said of his old pro-fession. “I worked 60 to 70 hours aweek … If I don’t have a passion for

something I’m not going to do it.”

Two years into college and passionlessin his workplace, Deleon redirectedhis energy into “Motivated4More,” orMTVD, an active-wear brand meantto build communities amongst gym-goers like himself.

Determined not to fail after two slowweeks, Deleon took a single order ofT-shirts and sold his product in the

parking lot of a regional gym he fre-quents, as well as through email andgoing door-to-door.

“I sold out that same week,” he recalled.“I invested again, and again, and againfrom there … It’s just flown since.People see we’re not trying to sell shirts,we’re trying sell the meaning behindthe shirt.”

The meaning he refers to is the same fact-or that sustained his business early on:Printed on the back of many MTVD gar-ments are the words “Whatever it takes.”

The brand’s spring product line fea-tured only T-shirts and tanktops, but itis just a few months away from adding

joggers, pullovers and special prod-ucts Deleon believes will be the stapleof the company.

MTVD works with Roseville-based FreshPress Inc. to design, produce and dis-tribute the line.

Produced locally,Motivated4Morefinds growing fan base.

INVEST IN YOURSELF: Brian Deleon stands with his support team from

Motivated4More. Courtesy photos

SWAGGER: Brian Deleon shows off his

new sportswear from Motivated4More.

SPORTSWEAR WITH ROOTS IN ROSEVILLE

UnbreakableBy Jorden P. Hales

business


13/52

While many tness-based organizations tout results, MTVD

encourages its supporters to share the reasons they work out.

“Everyone has a purpose,” Deleon explained. “You could bemotivated just for tness, you could be motivated to stayhealthy for your family because someone has diabetes orsomething like that, I could be motivated for my business …I want it to be broad. I don’t want it to be something whereit’s just tness-related.”

He added, “I kept seeing so many shirts where it said, ‘beastmode,’ or ‘Lift weights,’ and I thought, ‘All right, I get it. Thoseare cool shirts, but is that really it?’”

Roughly a year and a half into its existence, the MTVD brandreportedly has followers all over the country. More than10,000 Instagram followers share their life and tness goalswith one another using the hashtag #Motivated4More daily.

“I saw him at a booth and I thought, ‘That’s exactly what I’mabout,’” said Sonia Rodriguez, a member of Sac Town FitnessClub. “I lost about 75 pounds, and now I want to motivateothers to reach their goals. I want to become a personal tnesstrainer. I’m actually leaving my job to do it.”

It was Deleon’s own journey that inspired Rodriguez to be-

come a personal tness trainer. Rodriguez is now one of vesponsored athletes with the MTVD brand, a public ambas-sador to the online community.

Deleon said he’s personally met and interacted with morethan 1,000 MTVD supporters. The company’s swellingranks of supporters have also sparked a new slogan in theupcoming line: “Remember why you started.” Deleon seesit as a tting phrase to represent the MTVD’s rise from sus -tainable brand to thriving product. He knows more growthmeans he will face challenges similar to those he did at thecompany’s inception.

“At the beginning I hated it, because I lost a lot of money …I had a company that I worked with, and they messed it allup,’ Deleon recalled. “The designs were not what I wantedand it cost me a couple thousand … I just put everything athalf price and rebuilt myself up. It took three months. AndI expect (losing money) to happen again, because it will. Ifyou don’t get the results that you want, just be prepared.You may set a plan and everything, but everyone is going tofall sometimes.”

motivated4moreINFO: (916) 817-0402 or mkt.com/motivated4more

INSTAGRAM: @Motivated4More

TWITTER: @Motivated4More

Exceptional Dental Car

From People Who Care

916-784-17002320 Professional Drive, Suite #100

Roseville, CA 95661 johnsonranchdental.com

D. O W, DDS


14/52 June 2016

Bake Box owner and creator, SnehaVerma, grew up in India whereshe received a Masters in Business

Administration. She was never a bakerin her homeland, in fact, she loathed itas a kid because of the measurementsrequired to bake a cake. She had herintentions and focus on her marketingcareer for eight years.

While living at home in India, Vermaspent her free time watching MasterChef of Australia, and it was then sheknew she wanted to pursue the dreamof becoming a cake designer. Alreadyengaged to be married, she spoke withher father about learning to bake inParis, however, he encouraged her tofocus on her wedding because he wasonly able to afford one of the two.

Three years ago, when she moved toAmerica as a newlywed to be withher husband, she took her interest inbaking more seriously. Verma decidedthat making a career change was pos-sible with the support of her new hus-band, Apoorv Kishore.

Through some online custom bakingclasses and several hours of watching

Youtube videos, the self-made bakerlearned as much as she could. Shebaked and practiced, took recipes andrevamped them, making sure it wasperfect. She practiced creating velvetybutter cream icing, delicious chocolatecake and red velvet, and unique designsfrom scratch. Other flavors includedlemon, pumpkin spice, vanilla, toppedwith an array of frostings like raspberry,

By Kim Palaferri

business

From Bu siness

Marketing in India,

to cak e decorating

in America.

EDIBLE ART: Sneha Verma dreamed of

the day she’d start making beautiful cakes

for people. These days she fills her weekend

calendar with multiple cake orders.

Photos by Kim Palaferri

Custom

akereations


15/52 Rosevill e Magazin

bake boxCAKE AND

CUPCAKE FLAVORS:

• Vanilla

• Chocolate

• Red Velvet

• Strawberry

• Lemon

• Carrot

Pumpkin Spice

• Chocolate

Banana

• Coffee

• Orange

• Pineapple

• Marble

FROSTINGS

AND FILLINGS:

• Vanilla

• Chocolate

• Strawberry

• Raspberry

• Lemon• Blueberry

• Hazelnut

• Coffee

• Mango (seasonal)

• Irish Cremé

(extract used)

• Orange

• Coconut

• Maple

• Bubble Gum

• Salted Caramel

• Carmel

• Chocolate

Ganache

• White Chocolate

Ganache

SAUCES AND

PRESERVES

• Salted Caramel

Sauce

• Caramel Sauce

• Strawberry

Preserve

• Raspberry

Preserve

• Blueberry

Preserve

• Peach Preserve

• Apricot Preserve

INFO:

bakeboxus.com or

facebook.com/

bakeboxus/

salted caramel, ganache both white and

milk chocolates. The combinations areendless at Baked Box and are all madefrom scratch.

One cake order gradually turned intoover 300 custom cake orders over thecourse of three years. Verma had dis-covered her culinary niche and turned itinto a protable home-based business.The aroma of freshly baked cakes ll herhome each weekend, when most of herorders takes place. Verma said that she

budgets her baked goods which allowsfor approximately four orders, not toomany at a time, so that she can giveeach the personal detail it deserves.Many of the cakes she delivers bringstears to her clients eyes, with repeat or-ders on the horizon.

“I am a perfectionist at what I do, andmaking a few cakes over the weekend is

perfect, because I can focus my detailson them,” said Verma.

Bake Box custom confections are allunique to order, like edible sculptures.Verma has studied the art of cake andcupcake baking extensively, allowingher to offer an abundant of ideas for her

customers to choose from. Cakes withvibrant fondant garnishes like hand-crafted flowers.

Her business has grown popularitysubstantially on social media. Bake Boxhas 23,000 followers on their Facebookpage. The former marketer said that it isimportant to utilize social media to selfpromote, but to also learn from. Shesaid that she’s learned some valuabletips as well as provided them to other

bakers via social media. Verma addedthat she always gives artist credit whenmimicking another designers cake.

Verma traveled directly to Roseville fromIndia where she married her husband.The baker instantly fell in love with thecity and it’s residents where she nowcalls home. She is optimistic on openinga storefront.

“I am a perfectionist at what I do,

and making a few cakes over

the weekend is perfect, because

I can focus my details on them.”

Sneha Verma, Bake Box owner

BAKING

MASTERPIECES:

Sneha Verma

puts the

finishing

touches on a

custom cake

for a client.


16/52 June 2016

BMX, Bicycle Motocross, became allthe sports rage with young kidsin the 1980’s. Riders took off and

rode with it, and the sport continued to

gain popularity even up until these days.

Bruce and Linda Minton raised two sonswho relished in the sport. Both parentsendured in their son’s new passionwhere their involvement took themfrom the spectator to the facilitator. Theywent to competitions, coached them,and cheered them on from the back oftheir pickup truck. All that BMX excite-ment wasn’t enough for the couple,they wanted to do more.

The Minton’s transitioned their hobbyinto a business in 1983 with a newBMX park in Sutter. The park did welland it was possible for expansion again.1985 the couple spotted a vacant lotwhile passing through Roseville andthey quickly visioned a second racingestablishment, Oak Creek BMX Park.Suddenly BMX racing became a way of

life for the family, making it a secondfull-time job with track managementand race organizing.

According to USABMX, Oak Creek BMXPark is rated the number one out-door track out of 380 in North America.The perfectly groomed track featuresplenty of skill testing rolling hills andsweeping berms. Oak Creek BMX Parkwill play host to the NorCal State Cham-pionship Finals this summer.

Oak Creek park entices the expert riderswho seek the competitive track, and thenovice who is looking to get a taste of

what it’s like to ride. The youngest ofriders, average age about 3 years old,start on a push bike also called a bal-ance bike. They move the bike throughthe track with a walking motion insteadof riding the pedals.

The Minton’s are always eager to spreadthe joy of BMX racing to novice enthusi-asts. So coming up with the “gear lending

program” for interested riders is an op-portunity for them to get a taste of thetrack before committing to the sport withgear purchase, that can be costly. Sea-soned riders are always willing to share.

By Kim Palaferri

number

one

athletics

Oak Creek BMX

riders take off.

GET A GRIP:

Ethan Barbre,

#19, fliesover the

mound during a

practice run at

Oak Creek BMX

track before the

race began.

Photos by

Kim Palaferri

UPHILL BATTLE : Call Koutris, #804,

uses all her might to make it up the hillon her balance bike during a qualifying

run at Oak Creek BMX Park.


17/52 Rosevil le Magazin

Competitors of all ages come from all

over California to ride at Oak Creek.Roseville Bud Roberts, 63 has beenriding BMX in his spare time for 42-years. He’s won several trophies overthe course of his riding experience.

“I’ve been riding for 42-years, BMXkeeps me out of trouble,” Roberts said.

Roberts said that he will drop down to younger age groups for the chanceto compete. Not many 63-year-oldscycle the track locally anymore. Roberts

own children were competitive racersat Oak Creek, and his daughter con-tinues to race at 44-years-old, but onthe national level.

The track is open for practice on Thurs-days, and anyone who is interested canpay the low cost practice fee. Races takeplace three days per week, Wednesday,Saturday, and Sunday. There are ap-proximately 28 race heats. Each cate-gory gets two qualifying rounds before

the main event. Oak Creek BMX offers aone of a kind birthday party packages,as well as racing clinics.

The Minton’s have grown up and are in-volved with different sporting lifestyles.

“We’ve kept our involvement with theOak Creek BMX park because it lled avoid in our lives,” Linda said.

GOING GOLD : Bruce and

Linda Minton, owners at

Oak Creek BMX Park, have

a goal is to make dirt bike motocross

fun and competitive for riders of any

age. Trophies are awarded each week

to first place winners of each heat.

GROOMED FOR SUCCESS:

Oak Creek, entices bicycle motocross

riders of all ages and levels because

of it’s perfectly groomed track, weekly

races, and helpful staff.


18/52 June 2016

O

n April 22, Hair Wars, a runway showcase for salons

and their stylist’s to create unconventional, elab-orate, vibrant hair styles and fashion, raised over$8,000 for NorCal Bully Breed Rescue and HartsongRescue. Hair Wars would like to thank all the salons,stylists and students that spent months preparing for theevent. Duane Ram of Sac Fashion Week and Carol Guild of theAuburn Journal helped judge the event. Teams competingwere Halo Salon, Renewel Academy of Advanced Trainning,Paul Mitchell The School of Sacramento, Federico Academy,Lavish Salon & Maribou Salon Folsom.

events

Hair WarsBATTLES

in Roseville

Courtesy photos



On May 20, Lighthouse Counseling and FamilyResource Center held its 10th Annual Celeb-rity Waiter Luncheon at Orchard Creek Lodge

in Lincoln. Over 300 guests attended. Elected of-cials, community leaders, and local area celebrityvolunteers are all donated their time and talents

by serving as celebrity waiters while engaging insome friendly competition amongst each other.

In times of hardship, Lighthouse offers tools thatenable families and individuals in Placer Countyto get back on their feet, and we do all this at nocost to those who benet from their services. Formore information about our luncheon event andto purchase your tickets, go to our website atlighthousefrc.org/events

FAMOUS FACES: Second from bottom, is with Rocklin

Police Chief Ron Lawrence and Roseville Police ChiefDaniel Hahn with Rocklin Councilmembers Diana Ruslin

and Scott Yuill. Bottom, Krista Bernasconi with Mayor

Carol Garcia, Lizzie Funk and Allyson Wyles.

Photos by Lang Lew

Local

CelebritiesSERVE LUNCH


20/52 June 2016

It’s the newest culinary decadence, not like anyother dessert on the market. The Parlor, Ice-CreamPuff shop is the place to get your sweet tooth x.

The Parlor, opened in August of 2015, and has hada steady flow of customers ltering in and out withsatised grins.

The Parlor, lives up to its popular reputation, creatingsweet combinations using a doughnut packed ice-cream, making it the ultimate ice-cream sandwich.The brother and sister foodie duo’s concocted theidea after visiting several other trendy eateries wherethey sampled unique foods, and the siblings wantedto have their own culinary niche.

The doughnut bun creates a sticky and crispy tex-ture once heated with the ice-cream inside, whichremains frozen. According to Parlor employee, Ga-briel Cicero, once the bun is loaded with a scoop of

By Kim Palaferri

continued on page 22

food

goodness A mouthful of


21/52 Rosevi lle Magazin

FOR YOUR

SWEET TOOTH:

The Parlor,

Ice Cream puffs

is a one of a

kind ice dessert

establishment.

A heated glazed

doughnut

smashed with

frozen Gunther’sIce Cream creates

a mishmash

of goodness

in your mouth.

Photo by

Kim Palaferri

The parlor, ice cream puffsWHERE: 1490 Eureka Rd #170, Roseville

WHEN: Noon to 10 p.m. Sunday through Wednesday

and noon to 11 p.m. Thursday through Saturday

INFO: (916) 781-7833 or theparloricecream.com


22/52 June 2016

ice-cream and toppings, which is thensent to the back kitchen where themagic really takes place; the secret heatsealing process.

The contrast of the warmed doughnut

and uniqueness of the ice cream flavorskicks culinary bliss into your mouth. TheParlor takes pride in their use of Gun-ther’s Ice-cream, who only sells uniquespecialty flavors created specically forThe Parlor. There are standard vanillaflavors, and an abundant of diversityin flavors including Hello Kalo madewith taro root, 50 Shades of Earl Greywith earl grey tea, and the Chaco Taco,a coffee flavored ice cream with Nutellachurned throughout it for the Parlor.

The topping combinations are endless,and if you can think it, then The Parlorcan probably make it. The sweet treateatery even offers unusual types oftoppings like potato chips and Nutellahazelnut chocolate. Cicero said that youcan choose as many toppings as youwant for an additional .50 cents to thecost of the confection treats.

continued from page 20 RAINBOWS:

At right, The Parlor

uses special one of

a kind made ice

cream handcrafted

by Gunther’s Ice

Cream. Below,

The Parlor offers

multi flavoredIce Cream Puffs,

like the featured

combo split of

50 Shades of

Earl Grey and

Hello Kalo.

SPRINKLES: Creating culinary bliss

is easy with a galore of toppings

and ice cream flavors.

The Parlor features plenty

of their own creations

with lots of brilliant

flavors and colors.



If a gooey glazed or regular donut arenot pleasing to your pallet, the Parlor

can create decadent shakes or scoopedice-cream. On the Parlor’s hidden menuis the “Works” shake, your choice ofmilkshake with a Nutella lled donutplaced on top with whatever toppingsyou want, including whip cream thatoozes down the sides. Another specialtyand rare option is the macaroon icecream sandwich which is available oneweekend per month.

The Ice Cream Puffs and The WorksShake are quite gooey, which is partof the experience. Taking the stickyngers home is not necessary, so mo-ments after consuming the drippingmadness, grab wet-napkins conve-niently placed throughout the parlor toclean up.

Sibling owner, Lani Tran said that withthe success of their Fair Oaks location

and Roseville location, new locationsare possibilities down the road.

The Parlor, Ice Cream uses social mediaoutlets like daily Instagram posts toinform people of different specials liketheir Tuesday specials including $2scoop or $2.95 ice cream puffs, and alsoto alert customers when the rare maca-roons are in stock.

The contrast of the warmed

doughnut and uniqueness of the ice

cream flavors kicks culinary bliss into

your mouth. The Parlor takes pride

in their use of Gunther’s Ice-cream,

who only sells unique specialty flavors

created specifically for The Parlor.”

OOEY GOOEY: Walking into the Parlor,

the waft of doughnuts and ice cream

entices the consumer before they make

their own mouthwatering creation.



24/52 June 2016

food FOLLOWING A DREAM : James and Linda Misakian hold

a hot plate of food near a mural

and woodcarving of Don Quixote,

the iconic figure that represents

their taqueria in Rocklin.

Photo by Scott Thomas Anderson



For centuries the world has been fas-cinated by the tale of Don Quixote,a half-mad, sentimental adventurer

who gallops off to follow his dreamdespite reality’s looming shadows.Knowing the chaos of the restaurantbusiness, James and Linda Misakianalways felt a certain connection to theimage of a starry-eyed lunatic riding

out to conquer the unknown. So, whenthey decided to take the risk of leavingthe international food industry tochase their deeply personal vision of ahometown taqueria, they turned to thesymbol of Don Quixote – the literaryicon beloved by Spanish-speaking cul-tures across the globe.

Ten years later, the Misakians’ gambithas paid off with Don Quixote’s Mex-ican Grill, a true Rocklin original using

ne-tuned freshness and family-ownedoriginality to keep foodies excited inthe city.

The origin of the business at 2164Sunset Boulevard goes back to a dayin 1995 when James wandered into alittle taqueria in Southern California.He noticed that all of the orders werebeing made quickly by cooks working

together on a line. It was the era beforemassive chain restaurants had adoptedthe model, and James — who was em-ployed in the restaurant industry in East

Asia — was sure that if someone incor-porated prime recipes from Californiaand Mexico, and ultra-fresh ingredi-ents, they could create a unique neigh-borhood taqueria that would have afollowing anywhere.

James met Linda while working atrestaurants in Australia. When the twolater found themselves living in the hy-per-speed life of Beijing, China, they re-alized it was time to move to the GoldenState and give James’ taqueria idea a

chance. In 2006, they picked Rocklin asthe best city for launching their concept.

But they still needed a name.

“I had a print in my home of a DonQuixote painting by Picasso,” Jamesrecalled. “Linda said, ‘What about that?’At rst I thought, “‘But Quixote is fromSpain.’ But then we learned that hisstory is so ingrained in all of the Span-ish-speaking cultures. Later, some of

our employees who are originally fromMexico told us that they’d all grown upwith Quixote. It’s a beloved story in somany countries.”

James added, “And at the end of the day,the idea of the crazy man riding out ona quest to chase his dream just felt likeit t for what we were going through.”

Into the sun

Charging By Scott Thomas Anderson

Boldness

pays off for

Don Quixote’s.



26/52

James and Linda hired muralist MarkTurpin to paint the spacious south wallof their taqueria with a memorablescene directly from Miguel De Cer-vantes’ novel. They also had a life-sizedwood carving of Quixote brought to therestaurant from Mexico. But while thecouple was nding the right notes forthe ambiance, their main focus was onnding the proper cooking philosophy.They decided that all ingredients would

be made from scratch, in-house. Thatapproach, coupled with swapping rec-ipes with other unique taquerias andMexican members of their cookingteam, quickly made for a flavor-punchthat gained Don Quixote’s a strongreputation.

One of the standouts on its menu is theChili Relleno Platter, a flat iron-shaped,re-roasted Pasilla chili loaded withMonterey cheese and beautifully cov-

ered in a marigold sauce and mini poolsof sour cream, all carefully decorated in

the heart shape of the chili itself. Slicinginto the presentation offers a moltenflow of cheese that erupts across thecenter of the plate: This Don Quixoteitem is moist, mastered cooking meetsgraceful presentation.

Another sought-after option at therestaurant is the shrimp burrito, whichproves its kitchen crew knows howto wrap a bulging, flavorful burritowithout making it runny or greasy. Theburrito gets some extra accents from

Don Quixote’s yellow fried rice dousedin chicken stalk, and it keeps a straightgrilled shrimp taste that isn’t hidden incopious incarnations of fat.

“We don’t have a style that’s from anyparticular hometown in Mexico,” Lindaobserved. “We’re using recipes fromall over Mexico, and in one case, all theway from Argentina. But the overall au-thenticity comes from the little toucheslike making our refried beans with lard,

and marinating our chicken and steakfor hours.”

And beyond Don Quixote’s seafoodtacos, quesadillas and meat platters,

the restaurant also excels withits florid salsa bar. The crew’s

re-roasted habanera salsa is a pipingeye-opener, lighting the tongue withbright, biting hues and a searing levelof pepper presence. Fans of a littlesweat on the brow can also push theirtortilla chips into Don Quixote’s RedChilies and Tomatillo salsa, a thin con-coction the color of red bricks baked inthe sun. This popular dipping option

has a savory afterburn to its slightly sourbase.

Customers who enjoy milder spicescan also hit the salsa bar. Don Quixotemixes up a crisp green Tomatillo dip,which stands out with its sweet, tin-gling lime touch over elements of saltand a light citrus kick. The Misakianshave lately been trying out anothermild salsa, their white pickled jalapeñoswirl. It’s a creamy amalgam of chipotle

traces, zesty notes and a settling back-taste akin to textured, milky cheese.As with most of the restaurant’s salsa,it pairs well with the cold, Agave winemargaritas sold at the counter.

Just months after Don Quixote’s openedin Rocklin in 2006 the national chainChipotle brought in a similar operation.According to the Misakians, local fans ofDon Quixote’s didn’t go anywhere.

“It actually didn’t affect us at all,” Linda

remembered. “People think of usin a different way. We have a largermenu, and we’re more of a family-styletaqueria for the whole neighborhood.”

While Rocklin residents have been bigsupporters of Don Quixote’s, helpingit to branch out to Sacramento andNatomas, James, Linda and their teamaren’t done writing “The Don’s” story ofbeing on an odyssey for excellence.

“We’ve been in Rocklin 10 years andRocklin has kept us going,” James ac-knowledged. “And we’d like to re-inviteanyone who has come in before didn’thave the experience they hoped for. Wewant to be here to stay, and be part ofthe community for a long, long time.”

AUTHENTICITY : Don Quixote’s uses special marinades for its beef, pork

and chicken to give the dishes an authentic feel. Courtesy photo

continued from page 25

A BELOVED STORY: Don Quixote’s Mexican Grill opened in Rocklin in 2006, near the

border of northeast Roseville, and has continued to evolve. Courtesy photo


27/52

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28/52 June 2016

Placer Grown farmers markets arein full boom with an abundance ofseasonal fruits, vegetables, breads,

and much more. Placer Grown has sixoutdoor markets, including the new lo-cation at High Hand Nursery, to choosefrom within Placer County. Shoppingfor fresh locally produced items can bedone nearly every day of the week.

Carol Arnold, CEO of Placer Grown, hasseen an uptick with people choosing to

shop farmers markets for their weeklygroceries. Produce grown from localfarmers are rich in flavor, bursting withcolor, and nourish the body with freshnutrients. Going to the source for foodenables the consumer to know whatsin the foods as opposed to purchasinggrowers out of the area. The farmers aregenerally the sellers at the farmers mar-kets and are typically very knowledge-able in their products.

Arnold has said that Placer Grown hashad the crop-to-table outlook since thebeginning of Placer County’s strong ag-ricultural farming industry. She added,“It’s a way of life, it’s how you live” whenreferring to the abundant availabilityof eating either from your own garden,shopping at a fruit stand, or at thefarmers markets.

By Kim Palaferri

food

Discover


local fl avor

FARM FRESH: Top, Gordon Poulsen owner and grower at Willow Creek Ranch, helps

Marisa Clemens pick out the freshest produce during the Placer Grown Farmers Market.

Bottom left, one of the benefits of eating locally grown vegetables and fruits, is that

edibles are picked in the morning, and often sold the same day at the Placer Grown

Farmers Markets. Bottom right, Natural Trading Company of Newcastle grows a variety

of vegetables on their sustainable farm as well as eggs from pasture raised chickens.


Fresh produce is abundant at Placer Grown Farmers Markets.



GOING GREEN:

Produce Alive,

aquaponics owner

and grower, Erik

Powell, gives

customers the

unique option

to purchase live

produce grown

on his sustainable

farm. Vegetablesare grown in a

recycling water

system instead

of standard dirt

compost system.


30/52 June 2016

LIVE LOCALLY: Above, Each Tuesday, hundreds of people flock to the Placer Grown

Farmers Market in the Whole Foods parking lot in Roseville, where they’re able get the

freshest produce, meats, and breads. Top right, With year-round Placer Grown Farmers

Markets in Roseville, purchasing seasonal fruit is becomes a way of life all year long.

Bottom right, Each year, different varieties of fruits and vegetables hit the produce stands

like these rainbow carrot mix which make a vibrant and tasty dish.


PURCHASE PLANTS: Top, Hillview Farms of Auburn, gives customers the option to purchase freshly grown food or live plants to take

home for their garden.


31/52 Rosevill e Magazin

Placergrown

farmers markets

AUBURN

WHERE: Old Town Courthouse

Parking Lot, Auburn-Folsom Road

at Lincoln Way

WHEN: Open year round, 8 a.m.

to noon Saturdays

WHERE: DeWitt Center,Richardson Drive at B Avenue


Wednesdays, market opens June 8th

ROCKLIN

WHERE:RC Willey at Blue Oaks

Center, 6636 Lonetree Boulevard

WHEN: 8:30 a.m. to 12:30 p.m.

Saturdays

GRANITE BAY

WHERE:Quarry Ponds Town,

Center, 5550 Douglas Boulevard

WHEN: 8:30 a.m. to 1 p.m. Sundays

ROSEVILLE

WHERE:Whole Foods Market

at the Fountains, Galleria Boulevard

and East Roseville Parkway

WHEN: Open year round 8:30 a.m.

to 1 p.m. Tuesdays

LOOMIS

WHERE:High Hand Nursery,

3750 Taylor Road

WHEN: 8 a.m. to noon Thursdays

Arnold said there has seen a slightchange with this year’s summer veg-etables as some have hit the stands abit early. Cucumbers and stone fruitspopped up at Roseville Farmer’s Marketin May. This year will be an exceptionalyear for stone fruits like apricots andpeaches that will rotate varieties as they

ripe over the summer.

“Part of the specialty of the farmersmarkets is when you have small farms,varieties come and go, which add tothe joy of shopping”, Arnold said. Ifpeople have access or chose to buyfreshly picked produce, they wouldhave a whole different relationship tovegetables.

This season the market seems to be

providing summer varieties early. TheNatural Trading Company was the rstof the local farmers to offer rst cherrytomatoes in May.

The Newcastle based farm sells theirlocally grown goods to three farmersmarkets weekly. Tes Sullivan of NaturalTrading Company said they have beengrowing and selling produce for thepast 21 years. They’ve added eggs tothe markets which produced by pastureraised hens.

Sullivan said that Natural Trading Com-pany is a one-stop shop for many oftheir customers because of the varietiesof produce they offer as well as theirfresh eggs.

Eating locally produced becomes a wayof life with options like the farmersmarkets. Small farms like NaturalTrading Company go to great lengthsin supplying nutritious produce with

using sustainable techniques, pickingproduce just hours before delivering tothe market.

“We take tending our soil very seri-ously. It’s not just about purchasingorganically produced food, we nurtureour soils, so that it last for generationsto come,” Sullivan said.


SEASONAL SENSATIONS: Placer Grown,

CEO Carol Arnold, said that “part of the

specialty of the farmers markets is when

you have small farms, varieties come and

go, which add to the joy of shopping”

including the seasonal artichoke.


32/52 June 2016

Cherries are a classic summer favoriteand t for all taste buds, whetheryou prefer the burst of tartness or a

sudden pop of sweetness. While both va-rieties are famously known in Michigan,home to the National Cherry Festival andthe world’s largest cherry pie, Californiahas a reputation for producing cherries,especially the sweet varietal.

Cherries have the highest antioxidantlevel of any fruit, which boosts memoryand helps slow down the skin’s agingprocess. Tart cherries are a natural sourceof melatonin, known for promoting abetter night’s sleep, whereas sweet cher-ries boast a good amount of potassium,which can balance the fluid in our bodiesand help offset high blood pressure. Infact, one cup of sweet cherries contains asimilar amount of potassium as a small

banana. Eating approximately two cupsof cherries a day, either tart or sweet, canlower uric acid and diminish swelling,inflammation and tenderness, which isoften associated with joint pain.

FLAVOR PAIRINGS

Cherries are a delicious and unique ad-dition to main courses, pairing well withflavors such as sage, chives, verbena and

black pepper when cooked with pork,beef or game. To bring out the cherry’sflavor in sweeter dishes, add dairy prod-ucts like sweet cream ricotta cheese andmascarpone, or ¼ teaspoon of pure al-mond extract to the mixture. CourtneyMcDonald’s Fresh Cherry Crostata withHoney Yogurt is a tasty dessert for anysummer gathering.

SELECTION AND STORAGE

When picking out cherries at your localPlacerGROWN farmers’ market, lookfor ones that are plump without blem-ishes and have bright green stems.Remember: the darker the color, thesweeter the cherry.

Cherries remain fresh at room tempera-ture for approximately three days, andlast longer when refrigerated or frozen.

If they are divided into small bags andstored in the refrigerator, cherries willstay fresh for two weeks. If the cherriesare pitted and kept frozen, they can alsobe enjoyed in pies and jams throughoutthe year.

For more details on where to purchasefresh cherries in Placer County, visit placergrown.org/search/cherries.

By Carol Arnold

Fresh Cherry Crostata

with Honey YogurtServes 6

BY COURTNEY MCDONALD

Foothill Farmers Market Association Chef

INGREDIENTS

FOR THE PASTRY DOUGH

2 cups flour

½ teaspoon salt

½ teaspoon orange zest3 sticks (1½ cups) unsalted butter,

diced and chilled

⅓-½ cup heavy cream, cold

FOR THE FILLING

4 pints fresh cherries, halved & pitted

¼ cup sugar

Pinch of salt

1 teaspoon cornstarch

1 tablespoon Kirsch (optional)

FOR THE TOPPING

1 cup plain whole milk yogurt

2 tablespoons local honey

DIRECTIONS

1. In a food processor, pulse theflour, salt and orange zest until

combined. Add half of the chilled

butter and pulse until flour mixture

resembles coarse cornmeal. Add the

remaining butter and pulse to pea-

sized pieces. Transfer the mixture to

a mixing bowl and stir in the cream

until dough just comes together.

2. Scrape the dough onto parchment

paper and knead enough for the

dough to form a loose ball. Don’t

overwork the dough or it will become

tough. Press into a flat circle and re-

frigerate at least 20 minutes, covered.

3. Preheat oven to 425°F.4. Remove the dough from the

refrigerator and roll into a large

circle, about ¼ inch thick. Slide

the dough onto a baking sheet with

the parchment still underneath and

refrigerate another 30 minutes.

5. Mix the cherries with the sugar,

salt, cornstarch and liquor (if using).

When the pastry dough has finished

resting, spoon the cherry mixture

into the center of the dough circle.

Spread evenly to approximately

1½ inches from the edge. Gently

fold the edges of the dough over

the cherry mixture to contain thefilling. Bake the crostata until crust

is evenly browned and the cherry

filling is bubbling, about 45 minutes.

6. In a small mixing bowl, whisk

together the yogurt and honey. Cut

the crostata into 6 to 8 slices, divide

among serving plates, and spoon a

little of the crème fraiche over each

slice. Serve immediately.

CherryON TOP

food


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34/52 June 2016

Michael S.

Parker

Fitness

professional

Elite Athletics Training

Summer time is just around the corner andmany people want to look and feel their bestto truly enjoy the warm weather in condence.

As things start to heat up, most people will want

to slide into some shorts and a cool tank-top whenout and about enjoying Roseville, the surroundingoutdoor areas or that long anticipated vacation.

Unfortunate for some, a tness program fell offthe priority list or they may not look and feel theirsummer best. Of course, there is no quick x solu-tion for a rapid body change in just a few weeks asyour summer body is actually made in the winter.However, here are ve simple steps to jump startyour tness in any season but are extra fun in thesummer.

DIAL IN YOUR NUTRITION

No starvation diets or silly fads are required for abeach bod. One of the most sinister and confusingsubjects in American health media is nutrition.

I am dismayed with the overwhelmingly inaccurateinformation and “miracle” products fraudulentlypushed into the homes and plates of desperatepeople seeking a body gure solution.

The hard truth is you need to balance nutrientdensity against calories consumed. This works inconcert with ensuring the amount of energy youexpend exceeds the volume of calories you eateach day. But its summer and that means parties,

barbecues and vacations. All of these events can bepositive and fun even when managing your per-sonal calorie consumption.

Make a daily commitment to yourself to manageyour calorie consumption. Take a moment to con-sider your favorite foods from the grill, favoritesummer treats or if that margarita will be blendedor on the rocks. And get some information on ap-proximate calorie values beforehand. This researchwill take very little time and there are dozens ofgreat resources online that give details about the

approximate calorie value of most foods.

Decide how much you are willing to consume un-derstanding that moderation is key and keeping adecit will keep you feeling t and less fluffy. Ofcourse, the above advice is not seasonal but shouldbe your year and lifelong habit.

TAKE AND EARLY MORNING WALK AND BEAT THE HEAT

A morning walk is one of the most invigorating

fitness

GET OUTSIDE

this summer



and healthy lifestyle habits a healthy adult canincorporate daily.

Summer is a wonderful time to get out early andenjoy the beauty of Roseville neighborhoods witha planned walking route. The weather is just aboutperfect in early to mid-morning for nearly all ages.I suggest waking up one hour earlier or alteringyour schedule to accommodate this lifestyle en-

hancing activity.

Walking is very low impact and provides a host ofbenets and may: improve circulation, fortify bonedensity, elevate mood, activate joint stabilizationmuscles, enhance blood oxygen levels and can con-tribute to body fat loss. It is also shown in multiplepeer-reviewed research initiatives that walking at abrisk pace for over 30 minutes each day may evenincrease natural lifespan. You can structure yourwalks based on time, intensity, distance or all three.

I have formed a habit of walking 4.5 miles at leastve days or more each week and complete the cir-cuit within one hour. This is a very brisk pace and Iam able to allocate a whole hour but 30 minutesis a reasonable starting place. A great starter goalwould be to get a good two or more miles in withina half-hour.

One of the most powerful ways to maximize yourwalk is to take some time and listen to an audio-book to enrich your body and mind simultaneously.

GET INVOLVED IN FUN FITNESS EVENT

Summer brings some really fun events to the greaterRoseville area that can get you and your family activeor test your tness.

My company deliberately participates in 5k runsthat support our local charities and we nd this tobe such a worthwhile use of time and energy. Withso many people or animals in need, we choose tosupport these events and love the combination oftness and community service.

Training for a 5k is actually quite straightforward

and most of the charity events are walking eventsanyway. So don’t be shy about walking three milesfor a cause and get you and the family out there.

For those individuals seeking an adventure or totest their tness, several companies provide morehard-core events in the form of mud and endur-ance runs. I recommend you take some time andresearch the intensity of some of these events to besure you are ready now or should train for race day.

Some of the more advanced runs can be used as amotivator or call to action for your personal tness.

In addition, many of these more challenging eventsare great for groups so get friends or co-workersinvolved. Fitness is way more fun when others areworking alongside you and the accountability can bepowerful. Not to mention, the satisfaction and senseof accomplishment from crossing the nish line on

some of the difcult courses can be quite rewarding.

WORKOUT ON VACATION

I know it sounds like a terrible idea but working outon vacation can be very satisfying. Naturally, one ofthe biggest objections I hear about this stems fromlack of tness facilities. The second biggest objec-tion I suppose most people tell me they have nointerest in working out on vacation.

I have always marveled at how much people com-plain about how much weight they gained while

away. In regards to gym access, there are dozens ofbodyweight exercises and cardio routines you canfollow while in an area that lacks a proper tnesscenter. Not to mention, many resorts or vacationspots do have adequate facilities to keep your rou-tine on track.

I encourage you to simply take an hour of your va-cation morning and enjoy a walk on the beach, abodyweight circuit or visit the local tness club. Inthe end, it will really come down to your nutrition.

GET OUTSIDE AND EXPLORE

Citizens of Roseville really are fortunate whenit comes to outdoor recreational opportunities.Summer brings some classic activities such ascamping, hiking and boating. With Auburn andthe shores of Lake Tahoe a short drive away thereare so many fun and exciting ways to get active.

Try paddle boarding, white water rafting or anotherwatersport this summer and you may discover anew seasonal hobby along with some muscles younever knew you had. As for camping and hiking,there are so many wonderful trails for the beginner

to advanced hiker in our immediate area so get outthere and explore.

Summer is such a wonderful time to boost youractivity level and create some new adventures. Re-member, the foundation of wellness and health isrooted in nutrition so be sure to maintain an effort tomoderate your consumption while balancing the en-

joyment of the seasonal fare. Get active and engagethe outdoors and make this a t and fun summer!


36/52 June 2016

ChrisPalkowski, MD

Physician-in-chiefKaiser Permanente

Roseville Medical

Center

Child abuse is a significant public health concern,but one that many people don’t feel comfort-able talking about or reporting. About 700,000

children in the United States were substantiatedvictims of maltreatment in 2014, a heart-wrenchingfact we can help change by knowing more about

what constitutes child abuse.

We’ve known for years that abused children oftensuffer physical injuries. But that’s far from the onlytype of maltreatment that does serious damageto a child. There’s also sexual abuse, emotionalabuse, and neglect.

I’d like to elaborate on the different ways childrensuffer maltreatment, how it affects their future,and what our local community can do about theproblem.

While signs of physical abuse may be among theeasiest to spot, it’s not obvious to us when a childnext door, or on the community soccer team, or inthe classroom has been a victim of other types ofmaltreatment.

The Centers for Disease Control and Preventionhas very clear definitions for the different types ofmistreatment:

• Physical abuse is the use of physical force, suchas hitting kicking, shaking or burning.

• Sexual abuse involves engaging a child in sexualacts. It includes behaviors such as fondling, pen-etration, and exposing a child to other sexual

activities.

• Emotional abuse refers to behaviors that harma child’s self-worth or emotional well-being.Examples include name calling, shaming, rejec-tion, withholding love, and threatening.

• Neglect is the failure to meet a child’s basic phys-ical and emotional needs. These needs includehousing, food, clothing, education, and access tomedical care.

Over the past few years we have learned about howchild maltreatment is detrimental to early braindevelopment, and how children who are abusedor neglected have a higher risk of emotional andphysical health problems as adults.

Much of this was confirmed in groundbreaking re-search known as the Adverse Childhood Experiencesstudy, which linked childhood trauma to long-termhealth and social consequences. The study, based

Suspected Child Abuse and Neglect TeamKaiser Permanente creates

health



on collaborative research between Kaiser Perma-nente in San Diego and the U.S. Centers for DiseaseControl and Prevention, relied on more than 17,000volunteers.

The study is ongoing and identied 10 adversechildhood experiences – including child abuse,an incarcerated parent, witnessing domestic vi-olence, a mother who is the victim of domestic

violence, an alcoholic parent, and family memberwith mental illness. The study determined thatindividuals who endured four or more of theadverse experiences were at much greater riskfor high-risk behavior in adulthood, and were athigher risk for multiple chronic illnesses such ashigh blood pressure, heart disease and cancer thatlead to early death.

Sadly, victims of abuse tend to grow up to beabusers themselves.

“The notion of adverse childhood experiencesis becoming a more recognized topic, and a lotof hospitals and clinics are looking for ways toscreen for these kinds of cases early on,” said Mi-chele Evans, a Kaiser Permanente pediatrician inRoseville.

Dr. Evans and the rest of the pediatrics staff at KaiserPermanente are committed to nding solutions.

That is why Dr. Evans devotes part of her timeto SCAN, or Suspected Child Abuse and Ne-glect Team, an organization comprised of Placer

County pediatricians, law enforcement ofcials,the District Attorney, County Counsel’s ofce, non-prot child advocacy groups and Child ProtectiveServices representatives who meet regularly toanalyze cases involving maltreatment detected atKaiser Permanente Roseville Medical Center andSutter Roseville Medical Center.

Dr. Evans was instrumental in starting SCAN insummer 2014 after she served on the group’s Sac-ramento County counterpart.

SCAN is building solid relationships across dis-ciplines. The team can identify trends and shareinformation that can lead to the prevention ofmaltreatment.

“In order to adequately protect children, we reallyneed to work together in partnership so that all ofthese organizations and agencies are in constantcommunication, so that we’re never missing outon sharing crucial information,” Dr. Evans says.

Dr. Evans and another local Kaiser Permanentepediatrician, Dorothy Wilborn, were recently hon-ored by The Permanente Medical Group with theprestigious Sidney Gareld Exceptional Contribu-tion Award for their leadership in identifying andpreventing child abuse throughout Kaiser Perma-nente in Northern California.

I’m happy we have Dr. Evans and Dr. Wilborn on ourstaff. But we can all help to reduce child abuse by

working together – in our neighborhoods, schools,churches, hospitals, community organizations – tonot only detect signs of abuse but provide positiveexperiences for children.

When all parents and caregivers can provideyoung children with safe, stable and nurturingrelationships, we will make greater strides at pro-viding a better future for everybody in Rosevilleand surrounding communities.


38/52 June 2016

noelle konradhealthy eating

Occasionally I get a craving for a dessert so dec-adent that only something with chocolate,chocolate, and more chocolate will satisfy.

Cupcakes are an easy treat to satisfy any cravingand I absolutely love making them. They are lesshassle than baking an entire cake, you get a perfect

ratio of frosting to cake, and as an additional bonusyou feel a lot less guilty eating three cupcakes thaneating three whole pieces of cake. Plus they are asimple and just plain cute dessert. Any dessert youcan eat with your hands is a bonus in my book.

I decided to make Chocolate Bailey’s Irish CreamCupcake and they were divine. The extra sweet li-quor frosting was perfectly paired with the bitter-sweet chocolate cake. It was a very rich dessert andone was denitely enough. I made them specialfor my mother-in-law’s birthday and they were a hit

with the entire family. YIELDS: 24 cupcakes

DIET: gluten free

INGREDIENTS

FOR THE CUPCAKES

2½ cups gluten free all purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon xantham gum

¾ cup unsweetened cocoa powder

⅓ cup oil

1 teaspoon vanilla extract

1 cup almond milk

½ cup water

4 large eggs

FOR THE FROSTING

14 tablespoons softened unsweetened butter

4 cups Confectioners’ Sugar

8 tablespoons Bailey’s Irish Cream

DIRECTIONS

FOR THE CUPCAKES

1. Preheat oven to 350° F.

2. Mix all dry ingredients together.

3. Add the softened butter, oil, and vanilla.

4. Add almond milk, water, and eggs.

5. Mix until all ingredients are well combined.

6. Pour batter into cupcake liners until ¾ of the way full.

7. Bake for 18-20 min or until a toothpick comes out clean.8. Let cool completely before adding the frosting.

DIRECTIONS FOR FROSTING:

1. In a mixer, place the softened butter and

confectioners’ sugar and mix on low until well mixed.

2. Add the Bailey’s Irish Cream 2 tablespoons at a time.

3. Taste to make sure the flavor and consistency is desired.

4. Pipe or spread onto cooled cupcakes.

5. Shave dark chocolate on top and enjoy.

recipe

Chocolate

When you’re craving



One of my favorite trips was to Los Cabos, Mexico.Being gluten free is really simple when themajority of the foods there are rice, beans, and

corn. My husband and I took this trip a little over ayear ago with the family and since we were havingthem over for dinner I decided to recreate our won-derful trip. Fish tacos are a fan favorite with theKonrad’s and I have to say these were a hit. They

were perfectly flaky and subtly spicy, but the avo-cado-cilantro sauce and the lime helped tame thebold flavors. I had a dinner party of ve to serve.I would say that the portions would have worked ifeveryone only wanted two tacos.

So warning, make a little extra because they weregone faster than I could put them together. Pairwith a glass of white wine and fresh salad or fruit. Ipromise it will impress your guests. This meal hasbeen in-law tested and husband approved.

INGREDIENTSFOR THE BLACKENED TILAPIA

1½ pounds tilapia filets

1½ teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

1½ teaspoons chipotle powder

½ teaspoon brown sugar

½ teaspoon salt

½ teaspoon black pepper

2 tablespoon olive oil

12 corn tortillas

FOR THE SLAW

½ red cabbage sliced thin

½ medium white onion sliced or diced

½ cup cilantro

Juice of 1 lime

AVOCADO-CILANTRO SAUCE:

½ cup sour cream

1 ripe avocado, pitted and skinned

¼ cup cilantro

Juice of 1 lime

Salt to taste

DIRECTIONS

1. In a small bowl, combine the dry seasonings.

2. Sprinkle the mixture over both sides of the filets

and pat in.

3. Combine the ingredients for the Avocado-Cilantro

sauce in a food processor or blender.

4. Blend until well combined.5. Heat the oil in a skillet over medium heat.

6. Once heated place the fish into the pan.

7. Cook for 4-5 minutes on each side or until

blackened and flakes easily.

8. Remove from heat and drain excess oil by placing

the fish on a paper towel.

9. Warm the tortillas (in the same skillet if

preferable).

10. Assemble all the ingredients, serve, and enjoy.

recipe

noelle konradhealthy eating

fish tacosSubtly spicy


40/52 June 2016



travel

While the 1989 Loma Prieta Earth-quake caused extensive damagethroughout the Bay Area, one

positive outcome was the revitalizationof San Francisco’s waterfront and therebirth of many tourist attractions alongthe historical port. One such place, thefamed Ferry Building, a must see whenvisiting San Francisco.

The Ferry Building is an eye openingstructure that sits just off the Embara-cado at the base of Market Street.The building is trademarked by its245-foot-tall clock tower and dials thatare 22 feet in diameter and can be

seen from several landmark areas ofthe city. The structure has survived SanFrancisco’s major earthquakes, out-lasting some of the City’s other majorlandmarks.

Originally built in 1898, the buildingwas later renovated to house both ofcespace and unique retail and dining out-lets to increase tourism after a declinein everyday ferry use through the years.After the extensive revitalization, the

building reopened in 2003 and now ishome to many of area’s hallmark busi-nesses outlets unique to the bay.

The Ferry Building is packed with manygreat eateries to please all palates.Whether it’s fresh seafood, Americanfare, Asian flavors or others, you cansurely fulll your cravings here during

Rich in retail AS IN HISTORYBy Bill Sullivan


Photos by Bill Sullivan


42/52 June 2016

a daytrip or while waiting to catch theferry across the bay.

One popular restaurant is Gott’s Road-side in the northwest corner of thebuilding beneath their iconic neon logothat illuminates the store front. This isan outpost of the iconic roadside burgerstand in St. Helena known for their handmade burgers and all American dinerfare that can be enjoyed with a real icecream shake, cabernet or a frosty brew.

For more upscale dining, the Slantedoffers an open space design and floorto ceiling window that overlook the bay,this upscale dining venue provides aspectacular atmosphere with an exten-sive menu of Vietnamese street food,complex meat entrées and more.

Hog Island Oyster Company now hasseating for 130 guests in the FerryBuilding with outdoor seating thatoverlooks the Bay and is ideal in warm

weather to dine on fresh Oysters at theplace that is the retail outlet for theHow Island Oyster Farm located in To-males Bay.

Sharing a wall with Hog Island you’llnd the Golden Gate Meat Companythat has a great history in the Bay.Owned and operated by several gener-ations of the local Offenbach family, this

old fashioned butcher shop offers thenest of organic fresh meats that areworth the drive to purchase, as well asdaily breakfast, lunch and dinner spe-

cials right from their 40-foot deli casethat is a retail outlet to their wholesalelocations in Richmond and Santa Rosawhich supply hundreds of restaurants,culinary institutes with organic meatsand more.

With over 50 different retail shops andrestaurants packing the Ferry BuildingMarketplace, it is impossible to visit

them all in one single trip. In additionto the restaurants you can nd specialtyitems in the Ferry Building from saltedpig parts to ne imported cheeses,fresh produce, desserts and coffees. Ifyour searching for a special gift, thereare plenty of outlets with handmade,artisan items, specialty book stores,candle shops and more.

Aside from shopping, the Ferry Buil-

ding continues to operate as a fulltime travel terminal for those travelingacross the bay. Tickets can be pur-chased on site to Marin County as wellas Bay tours to Alcatraz, Treasure Islandand more. If your planning a trip tothe San Francisco Bay, mark the FerryBuilding on your things to do list andplan for visit by visiting their websiteatferrybuildingmarketplace.com.


With over 50 different

retail shops and restaurants

packing the Ferry Building

Marketplace, it is impossible

to visit them all in one single trip.”


44/52

Recent Real Estate TransactionsThe following are all of the recent real estate transactions that took place with all real estate agents in Roseville between April 1-30, 2016. Data provided by CoreLogic.

This month’s Recent Real Estate Transactions pages are sponsored by:

real estate

1 305 5th Street, Roseville 95678-3957 $265,000

2 2048 Abby Gate Drive, Roseville 95747-9560 $435,000

3 1309 Acacia Court, Roseville 95661-5450 $421,000

4 7217 Acorn Glen Loop, Roseville 95747-8153 $380,000

5 1959 Ajay Drive, Roseville 95678-4268 $312,000

6 1932 Amber Fields Way, Roseville 95747-4982 $315,000

7 181 Andalusian Way, Roseville 95678-6035 $420,000

8 5265 Angelrock Loop, Roseville 95747-8250 $320,000

9 3985 Annabelle Avenue, Roseville 95661-5908 $250,000

10

3473 Apollo Circle, Roseville 95661-3968 $323,00011 2104 Appersett Loop, Roseville 95747-9552 $434,000

12 400 Arlington Court, Roseville 95747-9505 $420000

13 1521 Arrowwood Lane, Roseville 95747-4608 $490,000

14 7193 Artisan Circle, Roseville 95678-2906 $418,000

15 1620 Ashford Drive, Roseville 95661-5122 $310,000

16 1878 Avenida Martina, Roseville 95747-5903 $403,000

17 209 Baldwin Avenue, Roseville 95678-5156 $261,000

18 2254 Banbury Circle, Roseville 95661-5148 $385,000

19 308 Bassilica Court, Roseville 95747-3507 $505,000

20 8136 Bauser Avenue, Roseville 95747-5940 $469,000

21 1216 Billington Lane, Roseville 95747-9525 $480,000

22 1557 Blue Raven Street, Roseville 95747-4641 $340,500

23 1608 Braddock Way, Roseville 95747-4524 $585,000

24 301 Brimfeld Court, Roseville 95747-6404 $349,000

25 417 Broadleigh Court, Roseville 95747-9175 $388,000

26 1525 Brook Ridge Way, Roseville 95678-1156 $356,500

27 167 Brookhaven Drive, Roseville 95678-1081 $590,000

28 396 Caldarella Circle, Roseville 95678-5972 $495,000

29 5368 Campcreek Loop, Roseville 95747-8009 $365,000

30 124 Canberra Court, Roseville 95747-6462 $390,000

31 604 Cardigan Court, Roseville 95747-7054 $435,000

32 616 Cardigan Court, Roseville 95747-7055 $425,000

33 2116 Cargill Way, Roseville 95747-6296 $340,000

34 108 Carradale Court, Roseville 95661-4091 $707,000

35 308 Chert Court, Roseville 95747-4932 $400,000

36 1320 Chignahuapan Way, Roseville 95747-7213 $225,000

37 2312 Clearbrook Circle, Roseville 95747-8839 $394,000

38 217 Clearview Court, Roseville 95747-8313 $489,000

39 1014 Colnar Street, Roseville 95678-4041 $298,500

40 1208 Constitution Court, Roseville 95747-7407 $321,000

41 3726 Copperleaf Street, Roseville 95661-2512 $520000

42 830 Cordwell Circle, Roseville 95678-5809 $372,500

43 1123 Corfeld Drive, Roseville 95747-6428 $355,000

44 2473 Corin Drive, Roseville 95747-8086 $476,000

45 3233 Corniche Lane, Roseville 95661-3970 $489,000

46 132 Courante Court, Roseville 95747-5048 $485,000

47 2851 Courtside Drive, Roseville 95661-7930 $463,000

48 6200 Crater Lake Drive, Roseville 95678-1972 $475,000

49 8250 Crowder Lane, Roseville 95747-4723 $741,000

50 2008 Culverhill Way, Roseville 95747-8805 $507,000

51 901 Dante Circle, Roseville 95678-2928 $275,000

52 4016 Davenport Court, Roseville 95747-6373 $892,000

53 402 Dawnridge Road, Roseville 95678-5120 $310,000

54 1491 Deerfeld Circle, Roseville 95747-7431 $387,000

55 197 Delta Breeze Court, Roseville 95747-8196 $649,000

56 2233 Devonport Loop, Roseville 95747-8830 $485,000

57 2281 Devonport Loop, Roseville 95747-8831 $540,000

58 233 Diamond Oaks Road, Roseville 95678-1026 $410,000

Bill Sadek

BRE# 00970296

If You’re Looking o Sel



59 129 Donner Avenue, Roseville 95678-2706 $320,000

60 529 Dudley Drive, Roseville 95678-3925 $213,000

61 1510 East Colonial Parkway, Roseville 95661-7312 $340,000

62 1451 East Hidalgo Circle, Roseville 95747-7223 $246,000

63 2261 Eastwood Drive, Roseville 95747-8880 $455,000

64 1300 Edmonton Avenue, Roseville 95661-5506 $260,000

65 408 Elefa Street, Roseville 95678-1535 $300,000

66 402 Elizabeth Court B, Roseville 95678-4208 $204,000

67 2185 Ellesmere Loop, Roseville 95747-5086 $365,000

68 2273 Ellesmere Loop, Roseville 95747-5087 $370,000

69 3481 Emerson Drive, Roseville 95661-7905 $489,000

70 3290 Europa Street, Roseville 95661-3961 $475,000

71 1437 Everett Way, Roseville 95747-7020 $359,000

72 1717 Fergus Drive, Roseville 95747-5851 $478,000

73 116 Fig Street, Roseville 95678-2510 $260,000

74 3017 Fillingham Lane, Roseville 95747-9066 $439,000

75 4905 Forest Creek Way, Roseville 95746-6487 $450,000

76 1304 Foxhollow Way, Roseville 95747-7667 $345,000

77 1508 Frances Drive, Roseville 95661-3412 $220,000

78 108 Fridays Station Court, Roseville 95747-8364 $495,500

79 5024 Frontier Lane, Roseville 95747-8605 $425,000

80 501 Gibson Drive #1511, Roseville 95678-6506 $175,000

81 501 Gibson Drive #1721, Roseville 95678-6507 $217,000

82 204 Golden Hill Court, Roseville 95661-5085 $550,000

83 3288 Goldstone Drive, Roseville 95747-7167 $585,000

84 225 Grace Glen Court, Roseville 95747-8112 $548,000

85 5178 Green Grove Lane, Roseville 95747-8000 $374,500

86 304 Greenmore Way, Roseville 95678-7140 $300,000

87 1426 Gregory Way, Roseville 95661-3505 $305,000

88 1449 Grey Owl Circle, Roseville 95661-4005 $675,000

89 661 Grider Drive, Roseville 95678-1335 $370,000

90 1207 Hampshire Court, Roseville 95661-5413 $435,000

91 303 Harding Boulevard #3, Roseville 95678-2422 $137,000

92 117 Harness Court, Roseville 95747-8048 $381,000

93 1310 Harrison Drive, Roseville 95678-6907 $379,500

94 101 Haywood Court, Roseville 95747-9037 $459,000

95 9587 Highland Park Drive, Roseville 95678-2911 $372,000

96 1011 Hillcrest Avenue, Roseville 95678-4042 $344,000

97 1788 Hilmerton Circle, Roseville 95747-6441 $373,500

98 1000 Impressionist Loop, Roseville 95747-5170 $319,000

99 1905 Johnson Ranch, Drive Roseville 95661-3740 $466,500

100 1622 Jonquil Drive, Roseville 95747-6746 $340,000

101 2548 Julliard Circle, Roseville 95661-3912 $360,000

102 624 Julmar Court, Roseville 95747-5842 $515,000

103 503 Keehner Avenue, Roseville 95678-4047 $250,000

104 1075 Kensington Drive, Roseville 95661-5341 $495,000

105 1311 Kinghurst Drive, Roseville 95661-5437 $389,000

106 2557 Kinsella Way, Roseville 95747-9180 $386,000

107 440 Knowlton Court, Roseville 95747-6475 $370,000

108 116 Krpan Court, Roseville 95747-5804 $820,000

109 2113 Land End Loop, Roseville 95747-8827 $386,000

110 2064 Laneworth Lane, Roseville 95747-9027 $395,000

111 1922 Larkin Drive, Roseville 95661-4921 $438,000

112 307 Lenka Court, Roseville 95678-6453 $432,000

113 698 Lilly Cross Drive, Roseville 95678-1324 $410,000

114 311 Linwood Avenue, Roseville 95678-3326 $255,000

115 221 Live Oak Circle, #2 Roseville 95678-6804 $240,000

116 222 Live Oak Circle, #2 Roseville 95678-6801 $220,000

117 400 Livoti Avenue, Roseville 95661-5220 $389,000

118 400 Livoti Avenue, Roseville 95661-5220 $389,000

119 1412 Lockhart Way, Roseville 95747-6242 $340,000

120 1319 Longfellow Circle, Roseville 95747-6885 $333,000

121 1610 Loon Lake Street, Roseville 95747-4620 $290,000

122 7299 Lost Lake Lane, Roseville 95747-8312 $500,000

123 239 Macario Court #2, Roseville 95678-2448 $138,000

124 422 Main Street, Roseville 95678-2131 $215,000

125 1851 Malachite Way, Roseville 95747-4934 $350,000

126 313 Margaret Way, Roseville 95678-2324 $280,000

127 1249 Marseille Lane, Roseville 95747-5164 $313,000

128 8615 Marsh Creek Court, Roseville 95747-6388 $640,000

129 2669 Mccloud Way, Roseville 95747-5123 $455,000

130 1904 Mclaren Drive, Roseville 95661-4930 $438,500

131 424 Milan Court, Roseville 95678-4269 $331,000

132 7449 Millport Drive, Roseville 95678-2917 $527,500

133 7569 Millport Drive, Roseville 95678-2917 $409,000

134 3657 Miners Ravine Drive, Roseville 95661-2507 $840,000

135 309 Morels Court, Roseville 95747-8282 $560,000

136 1440 Morning Glory Lane, Roseville 95747-7532 $350,000

Listings continued on page 48. Map on page 46

(916) 768-1222LUXURY HOME SPECIALIST

Now Is Te PERFEC ime!

Rosevil

Rockl

Granite B

Area Special

Top ProducYear After Ye


46/52


47/52


48/52 June 2016

137 1592 Oak Hill Way, Roseville 95661-4017 $875,000

138 1090 Oak Ridge Drive, Roseville 95661-4616 $380,000

139 501 Oak Ridge Drive, Roseville 95661-3434 $325,000

140 1007 Oriole Court, Roseville 95661-4821 $365,000

141 1413 Orwell Drive, Roseville 95747-7042 $365,000

142 100 Palatia Court, Roseville 95661-7754 $345,000

143 1853 Park Oak Drive, Roseville 95661-4055 $995,000

144 4066 Parkland Way, Roseville 95747-9527 $435,000

145 103 Parry Street, Roseville 95678-1831 $110,000

146 8703 Pasatiempo Circle, Roseville 95747-5871 $505,000

147 525 Peace Water Court, Roseville 95747-7125 $417,500

148 2017 Peridot Street, Roseville 95678-1072 $320,000

149 7024 Petersborough Way, Roseville 95747-5935 $515,000

150 2023 Petruchio Way, Roseville 95661-3221 $500,000

151 7257 Pineschi Place, Roseville 95747-8330 $460,000

152 7281 Pineschi Place, Roseville 95747-8331 $495,000

153 2664 Pipestone Loop, Roseville 95747-8874 $498,500

154 6024 Plum Canyon Lane, Roseville 95747-8060 $375,000

155 403 Porter Drive, Roseville 95678-2042 $265,000

156 2225 Portmarnock Circle, Roseville 95678-3455 $675,000

157 332 Princeton Court, Roseville 95661-7761 $391,500

158 3427 Rainhill Loop, Roseville 95747-9065 $357,000



161 1411 Rampart Drive, Roseville 95661-4711 $379,000

162 2016 Rebecca Court, Roseville 95661-4914 $251,500

163 1300 Retreat Way, Roseville 95747-8514 $417,000

164 1214 Ridgecrest Way, Roseville 95661-7308 $377,000

165 3256 Rock Creek Way, Roseville 95747-7155 $489,500

166 3257 Rock Creek Way, Roseville 95747-7155 $446,000

167 6065 Rose Garden Lane, Roseville 95747-8025 $569,000

168 7697 Rosestone Lane, Roseville 95747-8361 $610,000

169 8344 Roseto Road #113, Roseville 95678-2944 $292,500

170 1149 Rothwell Lane, Roseville 95747-9025 $480,000

roseville mag june 2016.pdf

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