foothillsmagazine feb 2016 for web.pdf

8/20/2019 FoothillsMagazine Feb 2016 for web.pdf

1/60

foothillM A G A Z I N EFEBRUARY 2016DINING OUT INTHE FOOTHILLS

VISIT A 100-YEAR-OLD

NEWCASTLE FARM

Auburn authorpublisheschildren’s book

Ride thewhite wavein decorating

Know yourski resort


2/602 FOOTHILL MAGAZINE

MARY LECLAIRE530.906.6344

www.mleclaire.golyon.com

LAILUS [email protected]

TERRI MEYERS530.798.1125

[email protected]

RUSS BROUGHAN916.531.5225

www.rbroughan.golyon.com

PAM MOORE530.906.3415

[email protected]

COLLEEN CONLEY530.263.0331

www.colleenconley.com

JANA MAGGERT530.308.1764

[email protected]

CHRISTINE [email protected]

LAURA SUDDJIAN530.906.7519

[email protected]

SANDY OLSON530.277.7862

www.sandyolson.golyon.com

LINDA LOGOTETTA530.913.7265

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CATHY ASBURY530.887.3438

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DANNELLE MAURE530.887.3402

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JULIA STOKES530.559.2426www.juliastokes.com

DENICE WILLIAM530.401.7176

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A uburn A gents 1900 Grass Valley Hwy, Auburn 530.888.1928

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LESLIE JULIAN530.305.7425

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SHERRY SABBAH530.308.3898

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SUE ATKINSON-WALKER530.320.1650

[email protected]

MARK C. SMITH530.906.6275

www.mcsmith.golyon.com


3/60FEBRUARY 2016 3

California’s Premiere Gold and Silver VenueWe are committed to great customer service and providing the public

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Gold Country Media Services. Ask us about our design and

printing services. [email protected]

GENERAL INFORMATION: (916) 774-7908

PUBLISHER: Bill Brehm, Jr.

DIRECTOR OF SALES AND MARKETING:Jeremy Burke, (530) 852-0200,

[email protected]

ADVERTISING DIRECTOR: Beth O’Brien,(530) 852-0223, [email protected]

DESIGNER: Julie Miller, (530) 852-0256, [email protected]

CONTRIBUTING WRITERS: Kim Palaferri,Brittany Fuller, Carol Arnold, Jim Schuett

CONTRIBUTING PHOTOGRAPHERSKim Palaferri, Jeremy Burke

S E R V I C E S

FEBRUARY 2016, VOLUME 7, NUMBER 21030 High Street, Auburnspecialsections.goldcountrymedia.com

Copyright 2016. All rights reserved. No part of this publicationmay be reproduced without written permission of thepublisher. The publisher shall not be responsible for anyliabilities arising from the publication of copy provided by anyadvertiser for Foothill Magazine. Further, it shall not be liablefor any act of omission on the part of the advertiser pertainingto their published advertisement in Foothill Magazine.

contents T A B L E

O F

Club Car for dinner, drinksand entertainment Auburn restaurant serves up Italian

favorites, high-end spirits and live bands.

Sergio’s CafféItalian food comes to Grass Valley via

Argentina and Ukraine.

Sopa ThaiThai restaurant thrives in Nevada City.

Dodge ChargerAmerican muscle car is alive and well

We got the beet Beets are packed full of vitamins and are

good for a healthy heart.

‘Fowl on the Prowl’Area author publishes children’s book to

help build trust for police.

ChaplainJim Wesley has volunteered much time to

help those who are grieving.

Hot property Lovely log home on 40-plus acres awaits.

Going to the slopes?Maps to the area ski resorts and where

you can take a break.

White noiseSee what all the buzz is about decoratingwith the color white.

6

6

16

12

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24

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30

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52foothill

M A G A Z I N E

{Betting on the farm:100-year-old barerootfarm gives tips, adviceto homeowners.

see page 30

23


5/60FEBRUARY 2016 5

John Miller Owner/Broker

CalBRE # 00922469

Edith Heaney-Miller Realtor/Owner

CalBRE # 01835167

Private 41+ acre property with 5000 sf high end home, 2400 sf shop & LONG RANGE VIEWS! Open great room oor plan includes an immense gourmkitchen with high end appliance package & custom stone counters, formal dining area & separate breakfast nook. Formal living room kept cozy by the river rock replac

Mark AgostiCalBRE # 00961821

Deb CunninghamCalBRE # 01879703

Christine KirksCalBRE # 01958746

Larry JudkinsCalBRE # 0850042

Betsy HamiltonCalBRE # 01936209

Bill MastersCalBRE # 01971426

Marisa DardiCalBRE # 01179717

Bill SegersCalBRE # 01734838

Shelly KrugAgent Trainee

Elese BeasonAgent Trainee

17299 Brewer Road • Offered at $469,00017674 Aileen Way • Offered at $407,000

16016 McCourtney RoadOffered at $725,000

The home is 2739 sf 4 Bed, 3 Bath, Fleetwood 2005 modular on foundation, with 7.99 usable acres. Soaring ceilings, large open oor plan anhuge master suite with ofce. RV pad, several sheds, huge fenced garden, underground utilities, seasonal pond and very productive well.

19681 Rabon Valley Road

Call for Details

Grand Opening Thursday, Feb. 18th 4-6 pm

530.615.0123 • www.InteroNC.com

4130 Grass Valley Hwy, Auburn, CA

4 Offices to serve you in Nevada and Placer counties

Find outwhat yourhome is

worthFree

1.6 acre level creek front setting, well maintained 3 bed& 3 bath cute cozy home that has guest quarters with a separaentrance. Over sized laundry/storage, nice fenced area & circuladriveway. It was horse property at one time and can be again

Great outdoor entertaining with a new Septic System.

Gently rolling with many beautiful rock croppings. Stepinside to the gorgeous hardwood oors, high ceilings, replace,formal dining area and very nice kitchen. Three bedrooms andthree full baths. All living on the main oor with a separate bonusarea downstairs with walk out to large deck and pool.



For the past 13 years, the ClubCar in Downtown Auburn has offered a uniquedining and entertainment experience all wrapped

up into one.

Club Car owner, Sarah Nolivo ventured out west

to California from New York to pursue her dream

of owning her own business.

Nolivo spent 15 years learning the ins and outs

of restaurant ownership, both in the front as a

server, and in the back office picking up as much

managerial experience as she could.

Restaurant with Italiancuisine, live music is a

Downtown Auburn fixture

AUBURN

BY KIM PALAFERRI ▼ PHOTOS BY KIM PALAFERRI

HOP ON THE CLUB CAR

Black Magic: Muddled blackberry

puree with St.Germain, blackberry

vodka, and fresh basil.

___

Pear and Walnut

Salad: Topped withblue cheese. (above)

___

Restaurant owners:

Sarah and Marcello Nolivo own and

operate the Club Car.

Continued on page 8››


7/60FEBRUARY 2016 7



The perfect opportunity presented itself to

Sarah that ultimately led her into owning

Club Car, formerly the Smoke Shop.

“It was one of those chances that I couldn’t

pass up,” Nolivo said.

The Smoke Shop occupied that space for

decades until it closed its doors in 2000.

Sarah’s vision was different than what was

originally there; white walls and lighted beer

signs were replaced with Nolivo’s decorating

tastes that mimicked her New York back-

ground with a lounge atmosphere setting.

Three years after the Club Car opened, it

won a liquor license from the lottery that

changed everything. It was now consid-

ered a restaurant, so adding a food menu

empowered Sarah’s ownership vision.

After working out an agreement with thebarbershop next door, The Club Car was

able to acquire and expand the bar with a

300-square-foot kitchen.

Sarah met the man of her dreams, Marcello

Nolivo who became her husband and the

driving force in the kitchen with his back-

ground in Italian cuisine.

Marcello brings several family recipes to

the Club Car that he learned as a child in

Italy. Patrons come to the restaurant forthe mouth-watering secret menu item,

classic Cioppino, a savory Italian fish stew

with shellfish and tomatoes. Early on at the

Club Car, Marcello would make the hush-

hush dish on occasion for those who knew

of it and asked for it, however because of

the popularity of the fish stew, the kitchen

now stocks all the ingredients for orders

and is being added to the menu perma-

nently for everyone to order.

CLUB CAR

836 Lincoln Way,

Auburn

(530) 887-9732

dining-entertainment-

auburn-ca.com.

Classic Cioppino: A scratch-made Italian fish stew with clams,shrimp, calamari in a tomato wine sauce

Continued on page 10››


9/60FEBRUARY 2016 9

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Other menu favorites include the satisfying fresh pear and wal-

nut salad topped with blue cheese, palate-pleasing, handcrafted

burgers, aromatic linguine and clams, and a toasty grilled Havana

sandwich.

Marcello created the menu with passion, because he “likes to

eat.” The Club Car’s lasagna is made from Marcello’s devotion to

Florence roots; each layer of fresh pasta is complimented with

sugo (meat sauce) and béchamel sauce, topped with Parmesan

cheese. It’s a family recipe that Marcello will one day pass on to

the Nolivo children.

Beyond the kitchen and bar, lies the stage where music comes

alive four nights a week. Many musicians, like local artist, Justin

Ancheta or Hannah Jane Kile have graced the stage with their in-

credible talents. Both performers have become icons in the local

music scene and also internationally. Both Ancheta and Kile haveperformed at California World Festival in Grass Valley, a weekend

that features eight stages with music from around the world.

Sarah said that this experience has brought on a wealth of new

friendships with customers, staff and musicians.

“I enjoy the people that I get to see daily, my customers and my

staff, and I’ve been lucky enough to call them my friends over

the years,” Sarah said.

Ribeye Steak: Grilled ribeye steak with a brandy peppercorn sauce over abed of red mashed potatoes and a side of grilled vegetables.

“I enjoy the people

that I get to see daily,my customers and mystaff, and I’ve been

lucky enough to callthem my friends over

the years.”

Sweet serenade: Local musician Hannah Jane Kile performs at Club Car.

Continued on page 12 ››


11/60FEBRUARY 2016 11

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If you can’t afford the whole bottle,Club Car has fine spirits enjoyed more

affordable by the glass

TOP SHELFLOUIS XIII:

An exceptional

blend of some1200 century-old

eaux-de-vie, whichwill bring hundreds

of aromas to thecognac. Bottle retail

price: $3,000 -$25,000.

PHOTOS BY JEREMY BURKE


13/60FEBRUARY 2016 13

Don Julio 1942 Limited

Edition Tequila: An exquisiteanejo created to celebrate

the 60th anniversary of theopening of Don Julio’s first

distillery. Rested in oak barrelsfor two years. Full nose of

vanilla and nuts. Bottle retailprice: $100-150.

The SmokyRevolverThe West Coast meets The Manhattan

— this Club Car cocktail blends the

smoky characteristics of Bowen’s

California Whiskey with a subtle hint of

spiced maple syrup, combined with The

Manhattan’s classic sweet vermouth and

Angostura Bitters flavoring, topped with

a savory bacon skewer.

Continued on next page ››



Jim Beam “Distiller’s Masterpiece”: Dark

garnet in color, the PX Sherry Cask FinishedKentucky Straight Bourbon Whiskey openswith notes of caramel and vanilla on thenose followed by aromas of plums, black-berry, cassis and orange peel. The medi-um-bodied palate offers bold notes of rich,dark fruits, pomegranate and honey roastedwalnut with subtle aromas of moist tobaccoand black tea. Hints of vanilla, walnut andoak lingers through the bold, savory finish.Bottle retail price: $200-300.

___

Pappy Van Winkle’s Family Reserve 20

Year, 90.4 Proof: This is the No. 1 ratedbourbon whiskey in the world — rated 99out of 100 by the World Spirits Cham-pionship. This bourbon is aged 20 yearsand bottled at 90.4 proof. This whiskey iswonderfully smooth and rich. “Pappy” VanWinkle was a true character. This bourbon,like “Pappy”, is full of character that makesit a very special whiskey. It has been put inthe class of a fine after dinner cognac. Bottleretail price: $1,000-$2,500.

Johnnie Walker Blue Label: Sets the standardwith a blend of the rarest malts from hand-selected

casks across Scotland. Its flavors are influenced bythe smoke of the west and the rich, sweet whiskeysof the east. The whiskeys that compose Blue Label

are especially selected for their individuality fromsome of the rarest stocks in the Johnnie Walker

reserves; only one in 10,000 casks is deemed to beof sufficient character for selection. Bottle retail

price: $200-$400.___

Laphroaig 18: Made in limited quantity each year

and savored by a fortunate few. The immediatetaste is an oak sweetness, from 18 years in the

barrel. Bottle retail price: $100-$250___

Laphroaig 25: Matured in both Oloroso sherry

and American bourbon barrels,this is a bold,complex, perfectly balanced whiskey with aromas

and flavors that are constantly evolving. Thenose opens with a light sherry sweetness followed

by notes of peat smoke and damp earth, whichcontrast beautifully with aromas of toffee apple,

raspberry preserves and dried citrus. Rich, roundand full on the palate, an initial burst of peat

smoke is quickly restrained by the sherry sweetnesswhich slowly develops into notes of spiced apple,orange peel and caramel. The long, smoky finishis enhanced by hints of spice and sea salt. Retail

$500-750.


15/60FEBRUARY 2016 15

The Irishman Cask Stregth: A cask-strength blended whiskey from The Irish-

man, this is aged exclusively in ex-bour-bon casks. Limited to 2,000 bottles each

year, this is malty, with a hint of oak.Bottle retail price: $250-500.

___

Auchentoshan 21: Situated at the

foot of the Kilpatrick Hills in WesternScotland, Auchentoshan (pronounced

Aw-khen-tosh-an) Distillery was foundedin 1800 and is one of the last remainingLowland single malt whiskey distilleries.

The distillery is nicknamed “Glasgow’sDistillery”due to its proximity to the

eponymously named city, and its whiskeyis nicknamed “breakfast whiskey”due to

its sweet flavor and elegant texture. Itremains a testament to Scottish persever-

ance and innovation. Bottle retail price:$150-300.

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AT SIERRA CINEMAS • Monday, February 15th at 8pm All Seats $14

840 East Main Street, Grass Valley www.sierratheaters.com/live • 530-477-9000



WRITTEN BY KIM PALAFERRI ▼ PHOTOS BY KIM PALAFERRI

SERGO’S CAFFÉ109 Mill St, Grass Valley

(530) 274-2600

www.sergioscaffe.com

In 1975 Martignago left his native country and moved to New York, were he learned to

cook in a kitchen from family members who ran a resort.

“When I came to the United States, my relatives put me to work in the kitchen where

I worked for one year, and then once I moved into the front of the restaurant, I never

looked back,” Martignago said. He spent the next 30 years in the industry working forothers while learning managerial skills and ethics.

Sergio married Lena, of the Ukraine, in 2002 in Reno and within a few months the

newlyweds with very little money moved to Grass Valley to begin their new life togeth-

er and open their own restaurant.

The couple worked grueling hours to open their intimate dream cafe on Mill Street.

They both did all the remodel work themselves, making sure to stay within their budget

to open Sergio’s Caffé’s first location. The small establishment sat 30 people and the

menu was specific to Italian traditional cuisine. Lena did most of the cooking while

Sergio manned the grill out back and managed the front of the restaurant, serving

customers and expanding their cafe.

GRASS VALLEY

DELECTABLE DINNER

Sergio Martignago, of Argentina, comes from an Italiandecent. His parents were born in Italy, and decided to make themove to Argentina just after World War II.

Sergio’s Caffé serves up specialtItalian dishes in Grass Valley


17/60FEBRUARY 2016 17

They stayed in that same space for more than

10 years until an opportunity of a bigger

1,700-square-foot restaurant became available

on Mill Street, just doors away from their first

cozy cafe.

With several years in the industry, the Mar-

tignagos had easily visualized what their new

establishment would look like. Expanding ontheir petite dream cafe was necessary to accom-

modate the demand of the popularity Sergio’s

had become. It also meant that they could

expand their menu and staff to accommodate

the bigger space.

Sergio loves the fact the he is living within

walking distance to work. Most days he will

walk the five blocks, with an inspirational stroll

through Historic Grass Valley to work. His

appreciation runs deep for the city he works and

lives in.

The Martignagos have a strong desire to support

other businesses in the small community. Ser-

gio’s features some well-known, national wine

brands, however, they also support locally made

wines and beers like Sierra Starr Winery and Ol’

Republic Brewery. The bread is just as decadent

as the local wine, coming from Grass Valley

bakery Dupre’s.

Sergio’s menu features authentic dishes made

of fresh ingredients including handcrafted pasta

like the fettuccine, ravioli, and on occasion, gn-

occhi. Lena has had a lifelong passion for cook-

ing and creating recipes. Each night she and the

chef create three specials such as: A wild fish;

featuring sole or sea bass; or a meat option dish

that might include a fillet or New York steak, as

well as a pasta dish.

Customers have grown to love the lunch menu

specialty items which include handcrafted soups

by Lena, sandwiches made with Dupre’s classic

ciabatta bread, or the vibrant crisp Apple Saladwith tri-tip over a bed of mixed greens.

But the real line out the door exists with their

delectable dinner creations. Sergio’s pasta

creations are available in gluten-free options —

each dish is carefully made to perfection. Other

crowd pleasers are Sergio’s special mussels over

linguine with a garlic lemon caper sauce, and

shrimp and lobster tail over a bed of linguine

with freshly made tomato sauce.

Their guiltless deserts are delicately made daily which

are always complimented by velvety cappuccino or

espresso.

As patrons come in and are seated, both Sergio and

Lena make it a point to warmly greet them at their

table, making the guests feel at home while they ex-

plain their menu and their devotion for cooking Italian

cuisine. ◆

Homemade Tiramisu and Cappuccino: Ladyfinger cookies dipped in coffee and amarettoliquor, layered with mascarpone cream and cocoa.

Restaurant owners: Sergioand Lena Martignago.

___

Wild Caught Sole: Wildcaught sold over Arboriorice sautéed with wildmushrooms, butter, andwhite wine with freshFrench green beans andcapers. (opposite, far left)

___

Shrimp and Lobster

Special: Shrimp andlobster over fresh madelinguine and homemade

tomato sauce. (opposite,top right)

___

Risotto Pascatora: Arboriorice sautéed with shrimp,scallops, calamari, clams,mussels, in white wine andfresh tomato. (opposite,lower right)



Sopaworm Savedra was born inthe eastern part of Thailand,

near the Laos and Cambodian border. Her family worked

long hours to provide for her and her siblings. Which meant

the children did many of the adult chores like cooking and

maintaining the home.

“We had to learn how to survive and when I was 9, I learned

how to cook everything from my parents,” Savedra said.

Savedra came to America in 1979 with a high school diploma

and a passion for cooking for family and friends. She and her

first husband made their way out west and ultimately settled

in Yuba City, where she worked for Yuba County and then

Social Security Administration as an eligibility agent for 15

years. Because of her bilingual experience, she was a translator

for English, Thai and Laos.

Savedra had to work multiple jobs to help make ends meet

while she attended classes at Yuba Community College to

learn English.

“I worked as a server in a restaurant while I worked in an

office. I love to cook, and I wanted to learn as much as I could

while I was a

server. I learned

the hard way, I

worked three jobs

to make ends

meet, and I didn’t

speak English,”

Savedra said.

Savedra opened

Sopa Thai Cuisine

In Yuba City in

2003 where it be-

came an instant success. Several of her customers came from

Nevada City and had asked her to consider opening a second

location in downtown.

NEVADA CITY


SOPA THAI CUISINE312-316 Commercial St.,

Nevada City

(530) 470-0101

www.sopathai.net

Thai restaurantspices up Nevada City


19/60FEBRUARY 2016 19

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Symphony in the Park: Strike Up the B

Saturday, September 12, 2015 • 7:00pm

Auburn School Park ReserveJános Csontos, saxophone,

2015 Young Artist Competition Winner

Masterworks I: Adventure and Artistry

Saturday, October 17, 2015 • 7:30pm

Sunday, October 18 • 3:00pm

Ji in Yang, violin

Messiah Sing-Along

Tuesday, December 8, 2015 • 7:30pm

Masterworks II: Dance Inspirations

Saturday, January 30, 2016 • 7:30pm

Sunday, January 31 • 3:00pm

Tina Guo, cello

Family Concert: Tales of NoteSaturday, March 5, 2016 • 11:00am

János Csontos, saxophone,

2015 Young Artist Competition Winner

Masterworks III: Glorious Transformati

Saturday, March 19, 2016 • 7:30pm

Sunday, March 20 • 3:00pm

Yosuke Kawasaki, violin

Masterworks IV:

Mondavi Mother’s Day Spectacular

Sunday, May 8, 2016 • 3:00pm

Mondavi Center for the Performing Arts, D

Richard Glazier, piano

2015/ 2016 SEASON

STORIES OF HEROISM & PASSIONPresented by the

UNLESS OTHERWISE INDICATED ALL CONCERTS HELD AT THE PLACER HIGH SCHOOL AUDITORIUM: 123 AGARD STREET, AUB



In 2006, her daughter brought her over to Nevada City to explore a new

restaurant location; she immediately fell in love with the area. It wasn’t long

until Sopa Thai Cuisine in Nevada City was opened. Savedra felt blessed to be

welcomed into the historic district almost instantly.

“Opening the Nevada City location has been a blessing, I am very happy it

turned out this way,” she said referring to the success of Sopa Thai Cuisine.

Savedra remained on staff at the Nevada City restaurant for the first two yearsthat it was open until her son Martin Savedra was comfortable enough to take

on the role of management.

Creating meals not only takes a skilled cutting craft, but it’s also about place-

ment on the plate. Thai food is not just artistic, it is a palate of flavors. I know

my recipes because I created them, I can tell if there is a subtle change. I am

very lucky, my chef knows my taste and he makes recipes specific to it.

In July 2016, Sopa Thai Nevada City will celebrate their 10-year anniversary with

a traditional Thai celebration that includes traditional dances, food and celebra-

tions. Each meal will be $10 in honor of their 10 years of proprietorship.

Each month, Savedra makes it a point to give back to the community. She pro-

vides extra large portions to homeless at a discounted rate. She gives with no

expectations and from the heart, which includes her monthly food donations to

the local homeless shelter.

Some loyal diners’ favorite dishes include the traditional Pad Thai, or the soft

spring rolls or chicken satay with Savedra’s sweet and spicy peanut sauce made

from scratch. The pumpkin curry is perfectly sweetened with coconut milk along

with the right amount of heat that tickles the back of your throat as you swal-

low. She said that her cooks are very cautious to patrons spice needs, and when

customers order no spice, “mai pet” in Thai language, they respect their wishes.

The crab rolls appetizer have the right amount of crunch that compliments the

cream cheese crab filling, topped off with the sweet and tangy dipping sauce —

this is the ultimate way to start your meal.

Savedra said it is important to use the freshest ingredients available in her

restaurants, so she relies on daily deliveries. During her years living in Thailand,

she shopped daily at the open markets where there was an abundance of fresh

produce, rice, and meats. Thai food traditionally is made by scratch with hand-

ground curry made in a mortar and pestle of prik haeng (dried hot red chiles),

corriander seeds, ga-pi (Thai shrimp paste), kifir lime leaves, Thai basil and

lemongrass, which are commonly found in Thai dishes.

Pumpkin Curry Delight with Chicken:

Kabocha pumpkin in red curry sauce withcoconut milk, bamboo shoots, bell pepperand Thai basil. (above)

___

Fresh Spring Rolls with Tofu:

Stuffed with tofu or chicken, and freshvegetables, mint leaves, cilantro, and ricenoodles served with a sweet tangly sauceand peanuts. (opposite)

___

Restaurant owner: Sopaworm Savedra.

Co-owning one of the premiere Thai restau-

rants in Nevada City feels very special for

Sopaworm’s son, Martin.

“I am half Thai and it means so much to me

that customers can come here and I can

share that part of me with them” Martin

said. He has managed the restaurant for the

past 13 years, but said he really hasn’t felt

like the owner until six years ago. Owning

the restaurant has become his pot of gold

because of his shift in attitude and grati-

tude towards his patrons. His work ethics

are paying off and Martin feels blessed to

be in his position at Sopa.

Martin has managed the restaurant since

he was 22, and said his intentions were not

just to make money, but to give back.◆


21/60FEBRUARY 2016 21

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including our three dinner specials prime rib, chicken fried steak

dinner and linguine and clams in a white wine sauce.

M,T,,Sun 8-3 • Wed 7-3Fri 7-8:30 • Sat 8-8:30

http://sopathai.net

Nevada City Hours:

Lunch: Mon-Fri 11am-3pm

Dinner: Mon-Fri 5pm-9:30pmOpen all day Sat-Sun 12pm-9:30pm

Yuba City Hours:Lunch: Mon-Fri 11am-3pm

Dinner: Mon-Fri 5pm-9:30pm

Open all day Sat 12pm-9:30pm

Closed Sunday

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Yuba City 720 Plumas St.

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Nevada City 312-316 Commercial St

(530) 470-0101

L U N C H • D I N N E R



Nevada City Chamber of Commerce Presents

NEVADA CITY MARDI GRAS

P L E A S E S U P P O R T T H E S E M E R C H A N T S W H O S P O N S O R E D T H E S E P A G E S

Masquerade Ball Ticketsavailable through

Nevada City Chamber of Commerce

132 Main Street, Nevada City

(530) 265-2692 • 1-800-655-6569www.nevadacitychamber.com

Mardi Gras Masquerade Ball• $12 in advance • $15 at the door • Miners Foundry • 8pm-midnight

Featuring Holcomb Brothers Band – Live Southern Rock Music

Also, Beads, Boas, Costume Contest (Must be 21 or Older)

Food Available: Regular and Cajun Style Hot Dogs, Baked Potatoes, Chili

SATURDAY, FEBRUARY 13th

Abercrombie

& Co.Stoves, Fireplaces &

Awnings17593 Penn ValleyDr., Penn Valley

432-2499www.Abercrombie

AndCo.com

Gold-N-Green

Equipment

Rentals“Open 7 Days A Week” 302 Railroad Ave.,

G.V.

273-0064www.Gold-N-

GreenEquipment.com

Nevada City

Engineering 505 Coyote St., Ste.#B,

N.C.

265-6911www.

NevadaCityEngineering.com

Patterson Fire

EquipmentCommercial & Residential

[email protected]

Halby Group

Insurance

& Financial

Services105 Providence Mine

Rd., #102, N.C.

265-2400www.TeHalbyGroup.com

SPD Saw Shop120 Argall Way, N.C.

265-5573www.SPDSaw.com

A to Z Supply 13396 Ridge Rd., G.V.

273-6608www.AtoZSupply.com

Foothill Mattress

Center“Te little mattress store that

keeps getting bigger” Raley’s Shopping

Center, G.V.

273-5254www.FoothillMattress.com

Hughes Body

& Fender962 Golden Gate

Terrace, G.V.

477-1394

Ben FranklinCrafs & Gifs

“Mardi Gras Masks, Beads,

Feathers & More!”

598 Sutton Way, G.V.

273-1348BenFranklin-Crafs.com


23/60FEBRUARY 2016 23

Mardi Gras Parade • 2pmBroad Street • No Glass Containers

Zero Tolerance for Bad BehaviorRAIN OR SHINE

Street Faire • 11am - 4pmPine & Commercial Street

Carnevale!An after the parade event for the whole family

Food • Drinks • Entertainment • GamesMiners Foundry • After the parade to 5:30 pm

Admission $5 at the door onlyChildren 12 and under Free

SUNDAY, FEBRUARY 14th

SUNDAY, FEBRUARY 14th

FEBRUARY 13 & 14, 2016

Te Mine

Shaf Saloon222 Broad St., N.C.

265-6310www.MineShaf.com

HOLDREGE &

KULLConsulting Engineers &

Geologists

792 Searls Ave., N.C.

478-1305www.

HOLDREGEandKULL.com

Lefy’s Grill101 Broad St., N.C.

265-5838www.LefysGrill.com

A Door Store313 S. Auburn St.

Grass Valley

272-1979

Old Barn Sel

Storage“Voted #1 for the past

10 years!” 175 Springhill Dr.,

G.V.

274-4455www.OldBarnSelStorage.

com

Chapel o

the Angels

Mortuary 250 Race St., G.V.

273-2446www.ChapelOTe

Angels.com

Cooper’s Ale

Works235 Commercial St.,

N.C.

265-0116www.CoopersNCLive.com

H & R Block 135-B W. McKnight

Way

Grass Valley

273-4884

House o Print

& Copy 1501 E. Main St., G.V.

273-1000www.HOPC.biz

Casa Las

Katarina“A Taste Of Mexico inBeautiful Alta Sierra”

Now Located at

Alta Sierra Point

10100 Alta Sierra Dr.at Hwy. 49

274-1447



Overview

The Dodge Charger is a family sedan with the heart of a muscle car, available in a range of models from powerful to outland-ish. Still a heavy and fuel-thirsty vehicle, the Charger shows off its clean, modern lines, while the simple interior layout relies

on premium materials. Passengers can expect satisfying space and comfort, though the back seat is snug for a car of this

size.

For 2016, Charger adds a Super Track Pak for V6 models and a new Blacktop Appearance package. The 2016 Challenger SRT

392 gains additional equipment. New technical features for 2016 include a drag-and-drop menu bar on the 8.4-inch touch-

screen control interface, Siri Eyes Free voice control, a Do Not Disturb feature, and a digital owner’s manual. Dodge offers

heritage color options, including Plum Crazy that is new for the 2016 model year. The lineup was refreshed for 2015.

Charger SE and Charger SXT models come with Chrysler’s Pentastar 3.6-liter V6, producing 292 horsepower and 260 pound-

feet of torque, which delivers a satisfying driving experience. V6 output rises to 300 hp and 264 pound-feet in an SXT with

the Rallye Appearance Group, consisting of cold-air intake, engine-control software revisions, and a different exhaust setup.An 8-speed automatic is the sole transmission. We have found the V6 models to be quite responsive. Few drivers really need

more, unless they simply cannot do without that familiar V8 sound and response.

In the V8 group, R/T is the starting point, with a 5.7-liter Hemi that makes 370 horsepower and 395 pound-feet.

Stepping up a sizable power notch, R/T Scat Pack and SRT 392 models unleash a 485-horsepower, 6.4-liter V8 that’s a lot

stronger than the 5.7, delivering 0-60 mph acceleration time in the mid four-second range.

Reaching from the sublime to the outrageous, the Charger SRT Hellcat contains the same 707-horsepower, supercharged

6.2-liter V8 as the Challenger SRT Hellcat, but the sedan accelerates even more quickly (0-60 mph in 3.7 seconds, says

Dodge). The SRT 392 and Hellcat upgrade to huge Brembo brakes, as well as multi-mode adaptive damping.

BY NEWCARTESTDRIVE.COM

American muscle2016 Dodge Charger brings pony-car fun to a four-door sedan


25/60FEBRUARY 2016 25

The V6 models are fuel-responsible, but the V8s tend

to guzzle, even with cylinder-deactivation on some

versions. The Insurance Institute for Highway Safety

gives Charger Good ratings, its highest score, in all

categories except the small front overlap crash test.

Model Lineup

The 2016 Dodge Charger comes in seven distinct

models. Rear-wheel drive is standard; all-wheel drive

is available for the V6-powered Charger SE and SXT.

Charger SE ($27,995) includes power locks and seats,

AM/FM/CD audio with touchscreen control, Uconnect

services, and Wi-Fi hotspot. Charger SXT ($29,995)

upgrades with dual-zone automatic climate control,

Alpine premium audio, 8.4-inch touchscreen, satellite

radio, Bluetooth, 18-inch alloy wheels. The Super

Track Pak option lowers the suspension 0.5 inch and

adds high-performance steering, firmer suspension

tuning, and Performance Pages. (All prices are MSRP

and do not include destination charge.)

Charger R/T ($33,695) gets the 5.7-liter V8, die-castpaddle shifters, and a sport suspension. The R/T Road

& Track includes performance tires on 20-inch wheels,

a performance powertrain controller, 3.07 rear axle,

and heated/ventilated sport seats.

R/T Scat Pack ($39,995) is the heritage model, with

a 6.4-liter V8, power bulge hood, aluminum pedals,

high-performance suspension, 20-inch black/satin

wheels, Brembo four-piston brakes, and an active

exhaust system.

The SRT 392 ($50,995) gets premium Laguna leather

upholstery, navigation, HD radio, power passenger

seat and heated rear seats, plus a Brembo six-piston

ultra-high performance brake package. Bilstein adap-

tive damping has Auto, Sport, and Track modes.

SRT Hellcat ($65,945) gets the monster V8, Sport,

Track, and Eco modes. A red and black keyfob is

included, with the black one reducing engine output

to 500 horsepower. A 900-watt, 18-speaker Harman

Kardon premium audio system is standard, as are

a flat-bottom heated steering wheel and T-handle

shifter.

Safety features include full-length side-curtain

airbags and a driver’s knee bag. Rear park assist and

a rearview camera are standard on the R/T Scat

Pack model and above. Rear Cross Path Detection

is standard on SRT 392 and SRT Hellcat, with BlindSpot Monitoring on the Hellcat. Also available: Lane

Departure Warning with Lane Keep Assist, Full-speed

Forward Collision Warning-Plus, and Adaptive Cruise

Control-Plus.

Driving Impressions

Across the lineup, Chargers hit and surpass the mark

on performance, given their level of comfort and

everyday usability. They also handle surprisingly well

for a big, heavy sedan. Except for a bit of lean and

body roll, a Charger is much more nimble than a Ford

Taurus or Chevrolet Impala. Ride quality is on the firmside, but quite comfortable.

Satisfying and quite responsive with the V6, the

Charger imparts a secure, confident feel. A V6 is really

all that most drivers need.

Still, you can’t beat the character and firepower of

eight cylinders. With any V8, the eight-speed trans-

mission allows relaxed mid-throttle passing. Typical

of American V8s, the R/T provides plentiful low-rpm

torque, and the automatic performs flawlessly,

though the engine is quite vocal.

V6-powered Chargers are EPA-rated at 19/31 mpg

city/highway, 23 mpg Combined; all-wheel drive

drops the figures to 18/27 mpg. The 5.7-liter Hemi

V8 is EPA-rated at 16/25 mpg city/highway, or 19

mpg Combined. Hellcat? Think 13/22 mpg, or 16 mpg

combined.◆

CHARGER POWERMODEL LINE-UPSE

Price: $27,995

Engine: 3.6 V6

Horsepower: 292

Torque: 260

3.6 VG SXT

$27,995

Horsepower 300

Torque 264

R/T

Price: $33,695

Engine: 5.7 liter Hemi V8Horsepower: 370

Torque: 395

R/T Road & Track

Price: $36,695

Engine: 5.7 liter Hemi: V8

Horsepower: 370

Torque: 395

R/T Scat Pack

Price: $39,995Engine: 6.4 Liter V8

Horsepower: 485

Torque: 395

SRT 392

Price: $50,995

Engine: 6.4 Liter V8

Horsepower: 485

Torque: 395

SRT Hellcat

Price: $65,945

Engine: Supercharged 6.2LHEMI SRT Hellcat V8

Horsepower 707

Torque: 650



If you can’t

beet them

BY CAROL ARNOLD

As you browse your local, year-round farmers’ market, make it a point to pick up a few farm-fresh PlacerGROWN beets. Incredibly rich in nutrients, vitamins andminerals, as well as carotenoids such as beta-carotene, beets have zero fat, are low in calories and are high in

fiber. The heart-healthy food item has a slightly crunchy texture when raw and a soft, buttery texture when

cooked.

Beets are typically a striking reddish-purple color and are available with white, golden/yellow, and rainbow

colored roots. When preparing this brightly pigmented and cardiovascular-friendly veggie, make sure to wear

kitchen gloves as beet juice can stain your skin.

Preparation and storage

After you purchase beets from your local farmer, you’ll want to remove the tops from the root, as they will

rob moisture and nutrition from the beet. Top greens have the best flavor when eaten as soon as possiblewhile they are fresh. The beet root can be kept for a few weeks in the refrigerator at a high humidity setting.

Avoid freezing raw beets, as they will become soft when thawed. Instead, cook the beets first if you would like

to freeze for further preservation.

Beets can be purchased at the following year-round PlacerGROWN farmers’ markets: the Saturday market

in Old Town Auburn, and the Tuesday market at the Fountains in Roseville. For more details on where to buy

PlacerGROWN farm-fresh produce, wine, meat and local products, visit PlacerGROWN.org or FoothillFarmers-

Market.com.◆

EAT THESE ROOT VEGETABLES FOR AHEALTHY HEART AND MANY VITAMINS

RECIPE


27/60FEBRUARY 2016 27

CHILLED BEET SOUPWITH DILL

SERVES 6; RECIPE BY FOOTHILL FARMERSMARKET ASSOCIATION CHEF, COURTNEY

MCDONALD

1 pound beets, any color, washed, stem androot ends removed

1/2 cup extra-virgin olive oil

1 tablespoon Kosher salt

1 large yellow onion, thinly sliced

2 small carrots, peeled and roughly chopped

2 cups vegetable stock

2 teaspoons sugar

1/2 cup buttermilk

Salt and pepper, to taste

1 tablespoon chopped fresh dill

Preheat oven to 400 degrees. In a mediumbowl, toss the washed beets with ¼ cup oliveoil and 1 tablespoon salt. Spread on a bakingsheet and add 2 tablespoons water. Cover the

baking sheet very tightly with foil and roastin the oven until tender – about 45 minutesto 1 hour, depending on the size of the beets.The water will steam the beets while roast-

ing. When beets are tender, remove from theoven to cool slightly.

While beets are cooling, heat a small souppot over medium heat. Add the remainingolive oil, onion and carrots, stirring frequent-ly, until onions are soft and translucent.

When the beets are cool enough to handle,use a paring knife to scrape the skins off.Cut into quarters and add to the soup pot.Add the vegetable stock and enough waterto cover the vegetables, and bring to a boil.Reduce heat to low and simmer 10 minutesto marry flavors. Remove the pot from the

heat. Using a blender, puree the soup to afine consistency. Finish with the sugar andbuttermilk, and season to taste with salt andpepper. Place soup over an ice bath to speedchilling and thin the consistency with coldwater, if necessary. Once soup is chilled, addthe chopped dill and serve.



of Nevada CountyServing Nevada County and North Lake Tahoe

Marshall’s Pasties203 Mill Street,

Downtown

Grass Valley

272-2844

B & C True ValueHome & Garden

CenterBehind Every Project

is a True Value

273-6105

Abercrombie & Co.Stoves, Fireplaces & Awnings

17593 Penn Valley Dr.

432-2499AbercrombieAndCo.com

Gold-N-GreenEquipment Rentals

Open 7 Days A Week

302 Railroad Ave.,Grass Valley

273-0064Gold-N-GreenEquipment.com

Nevada City

Engineering505 Coyote St. #B

Nevada City

265-6911NevadaCityEngineering.com

Patterson Fire

EquipmentCommercial & Residential

478-5614pattersonfire@

sbcglobal.net

Halby GroupInsurance &

Financial Services105 Providence Mine

Rd., #102, Nevada City

265-2400.TheHalbyGroup.com

SPD Saw Shop120 Argall Way

Nevada City

265-5573SPDSaw.com

Ron Lange

Attorney At Law152 Mill Street #B1

273-4474LangeForThe

Defense.com

A to Z Supply1336 Ridge Road

Grass Valley

273-6608AtoZSupply.com

Please Support These Local Merchants Who Have Sponsored These Pages:

a benefit for:


29/60FEBRUARY 2016 29

Prosperity Lanes in Grass Valley

Sign up today! www.bigsofnc.org or [email protected]

of Nevada County

Serving Nevada County and North Lake Tahoe(530) 265-2059

3 BOWLING TIMES:

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Foothill Mattress

CenterThe little mattress store that

keeps getting bigger

Raley’s

Shopping Center273-5254

FoothillMattress.com

Scrap’s Dog

BakeryIn The Fowler Center

Grass Valley

274-4493

Packard Discount

Carpet & Vinyl110 S. Auburn Street

Grass Valley

477-2570PackardDiscountCarpet.com

Prosperity Lanes420 Henderson St.,

Grass Valley

274-6484

ProsperityLanes.com

Hughes Body

& Fender962 Golden Gate

Terrace

Grass Valley477-1394

Ben Franklin

Crafts & Gifts598 Sutton Way

Grass Valley

273-1348BenFranklin-Crafts.com

HOLDREGE & KULLConsulting Engineers &

Geologists

792 Searls Ave.

Nevada City

478-1305www.HOLDREGE

andKULL.com

Foothill Mercantile121 Mill Street

Downtown

Grass Valley

273-8304

Paulette’s Country

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Grass Valley

273-4008

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Please Support These Local Merchants Who Have Sponsored These Pages:



Spring is rapidly approaching. Andwith the slow steady rainfall that California is finally receiving,

promises of a great planting season lay ahead of all residents of

the great sunshine state. For more than 100 years, Fowler Nurser-

ies in Newcastle has been the destination to get the fruit and nut

trees the locals want and need for all their planting desires. From

Jan. 15 through March 5 Fowler invites area residents between 8

a.m. and 4 p.m., Fridays and Saturdays, to take part in its first-come, first-serve bareroot tree sales.

“People can come in for the one-sies or two-sies, whatever they

are looking for when it comes to their family orchard,” said Nancy

Fowler, the nursery’s owner.

The nursery offers several different varieties of trees which

include: apricot, pear, cherry, nectarine, plum, peach, almond and

walnut. There are four different pricing tiers based on if the variety

has been around a long time, or if it is a generic root stock. Tree

prices range from $18 - $40, depending upon the tree.

Bareroot trees A growing, 100-year-old farm

BY BRITTANY FULLER ▼ PHOTOS BY JEREMY BURKE

NEWCASTLE


31/60FEBRUARY 2016 31

Fowler’s grandfather started the nursery back in 1914.

In fact, the back of the nursery’s office building was the

original loading dock from 100 years ago. Currently Fowler

Nurseries farms 600 acres in Newcastle; along with100 acres

in Sutter County, and 20 acres in Fresno, Tulare and Kings

County.

“We are all educated in what we are talking about here at

Fowler Nurseries,” Fowler said. “We offer planting guides

that we try and work through with the customer. We alsosupply slow-release fertilizer packets. In addition, when you

buy a tree, we give the customer a tree sleeve to protect it

from sunburn. This is basically a one-stop shop for all the

basics. We offer a personal service, and our staff, here to

help each customer, are people we work with day in and day

out. They are employees that have been with us a long time,

and in a sense, they are like family.”

Above: Cherry trees. Below: Almond trees.

Continued on next page ››

Barn on the farm:

Fowler Nurserieswill host a bareroottree sale Saturdays,from Jan. 15 throughMarch 5.

___

Tree stacks:

Bareroot almondtrees are bundled inpreparation for theupcoming plantingseason. (left)

___

Old work horse:

An old Chevy pickuptruck is still in use onthe farm.



Fowler said that Fowler Nurseries deals in very

flavorful varieties.

“In other words,” she added, “these are varieties

that you are not going to start to eat and want to

throw away. It is going to be something that you

enjoy.”

“We offer unique varieties as well. One called a

Gene Elberta peach that my grandfather origi-nated about 55 years ago. You can eat it, can it or

freeze it. People enjoy it so much. It is knock-your-

socks-off good,” the nursery owner exclaimed.

In addition to unique and flavorful fruit, Fowler

and her staff can help to decipher the right fruit

for the costumer. They regularly answer many

questions for their clients. Fowler states all her

staff is there to help pick the fruit that will taste

exactly the way the consumer wants it to.

FOWLERNURSERIES525 Fowler Road, Newcastle

(916) 645-8191

www.fowlernurseries.com

Fowler and the rest of the staff at Fowler Nurseries helps customers

pick out the best variety of trees that is also the least sensitive to the

environment in Placer and the surrounding counties. The staff is well

educated with many tricks of their trade to aide in helping clients

make the most educated decision when picking out their fruit and

nut trees. Fowler Nurseries helps residents with elements of plant-

ing, so that the customers’ tree will best stand up to anything else

Mother Nature might throw its way.

“We consider the soil type of the homeowner. We look at what isgoing to do best in their personal climate condition. We also look

at the root system of the trees that are going to adapt best in this

geographic area — what tolerates our soil and conditions here,”

Fowler said.

The owner does in fact acknowledge that sometimes unexplained or

unexpected conditions affect growth. She said that if there is any-

thing wrong with the tree, she will help the customer figure out how

best to help the tree, although encourages clients not to wait until

the tree has died. Fowler Nurseries will replace trees, although the

owner said the customer has to bring the tree and the original label

back to the nursery for returns.

Fowler Nurseries enjoys working with the homeowner to help them

be the most successful in reaching their planting goals.

“I love dealing with the homeowner,” Fowler said. “That is one of the

things here that we all find so refreshing, to try and educate our

locals. Here at Fowler Nurseries you are going to get a big expansive

root system, you are going to get advice on what to do and what not

to do, and you are going to have a little fun.” ◆


33/60FEBRUARY 2016 33

Retirement life: Old tractors used on the 100-year-oldfarm have been parked to admire their services.

___

Life is just a row of cherries:

Cherry trees are marked according to variety. (opposite)



For Auburn resident, Andrijana Krslovic, theinspiration came over a yearago, around Christmas time. “The Elf on the Shelf” children’s book was a huge phenome-

non and with elf pictures posted all over Facebook, Krslovic

saw the potential for something else. What if you could dosomething for law enforcement in the same way?

“I thought it would be a fun idea to take a little police

officer rubber ducky, call it Fowl on the Prowl and just take

pictures of it like Elf and upload it with cute little captions

like ‘Quack down on crime,’ ‘Click it or ticket’ because a lot

of my friends are police officers and I figured they’d get a

kick out of it,” Krslovic said.

BY MATTHEW WHITLEY ▼PHOTOS BY JEREMY BURKE

Children’s book provides lessons on police and safety

LOCAL AUTHORPUBLISHES

‘Fowlon the

Prowl’

BOOKS


35/60FEBRUARY 2016 35

Her mom saw it and convinced Krslovic she should market it somehow

and thus a children’s book idea was born.

“It was an epiphany moment. I felt like this is something that could

benefit society, especially in policing,” Krslovic said.

Krslovic is no stranger to law enforcement; her mother, Joanna

Krslovic, has been a secretary with the L.A. District Attorney for de-

cades. For Andrijana, being around cops was second nature but in the

recent times of Ferguson and the incident in New York City involving

Eric Garner, the public perception of law officers has been dramatically

challenged.

“It was really a negative time for law enforcement, a lot of people had

a really bad view of them and so I thought maybe Sergeant Ducky,

could be the ‘mascot‘ of law enforcement and make him something

positive for little kids and to contribute to the law enforcement com-

munity,” she said. “Kids can grow up just to learn and to respect their

position as police officers and not just what they see on TV with all the

media madness when it comes to cops.”

The book is aimed at children ages 5 to 8 with the overall message of

educating youth on law enforcement and to give them the impression

that police officers are here to help us, protect the community and

they’re not here to harm us or hurt us.

“The ultimate goal is to establish positive relations between the com-

munity and law enforcement,” Krslovic added.

She plans this as being the first in a series. Currently Krslovic is com-

pleting her second book, “Bruno on the Beat,” which is about K-9 po-

lice dog officers which she plans to also self-publish on CreateSpace.

She got a lot of input from her mother, as well as officers and

attorneys who work out of the LAAG, officers who are friends with her

from her police academy days, past teachers and children’s educators.

Krslovic herself was training to be a police officer but suffered a leg

injury in her third year, ending her police career. She has since gone on

to Sierra College majoring in administration justice. After the com-

pletion of Bruno, Krslovic plans on reaching out to more schools and

hopes to release a Spanish version this year.

The response has been very positive. She has been

reaching out to social media which is active within

the police community and is looking at finding

new ways to implement this throughout the

education system and police community outreach

programs.

“The book helps kids feel less intimidated by law

enforcement officers, first, with all the negative

stories in the media about police officers, it’s very

easy for a kid to maybe see a police officer and feel

scared or frightened. ... I want the book to teach

them that cops are people just like you and me

who are trying to help the community and have a

very special job in doing so,” Krslovic said.◆

‘FOWL ON THE PROWL ADAY WITH SGT. DUCKY’Andrijana Krslovic will be doing a book

signing March 13 at Starbucks Coffee

House, 1790 Auburn Ravine Road, Auburn.

www.FowlontheProwl.com

www.facebook.com/fowlontheprowl

“Fowl on the Prowl” can purchased at

Amazon.com



Auburn resident and senior chaplain

assists those who are grieving

Auburn resident, Jim Wesley,has spent his life creating a

wealth of friendships with service in advertisement sales and chaplaincy. Connecting

and engaging with people comes naturally for Wesley who is

62-years-old.

For the past nine years, Wesley focused his business at Gold

Country Media as an advertising sales representative in the mar-

keting department. It’s the personal attention that Wesley gave

clients, which helped build local businesses into successful ones.

Because of Wesley’s persona, many clients have also become

friends.


AUBURN

“When a tragedy or crisis

event happens, it becomespart of you, and you neverforget, but with griefcounseling, you are able toprocess the pain and moveinto a new way of life.”


37/60FEBRUARY 2016 37

Wesley is moving into semi-retirement from sales for a multi-

tude of reasons; one being his need for family time, and anoth-

er is to put more attention into his chaplaincy service at Gold

Country Chaplain in Loomis, where he is a senior chaplain. The

grandfather of three said that he and his wife notably wanted

to spend more time with their children and grandchildren, and

in order to do so a move was necessary to fulfill that dream.

When people experience grief or witness a tragic event, turning

to the right person for support can be difficult. It’s not alwayseasy to ask for help from others, just as it’s not always easy to

be the counselor to those in need.

“Grief is different for ever person, and every person experiences

grief differently,” Wesley said.

According to Wesley, processing emotions with the help of

a chaplain is a wonderful alternative when you have a good

listener. Most chaplains, including Wesley, honor all faiths, and

will offer prayer service upon request, however the service does

not require a person to be of a religious faith.

The role of a chaplain is to offer a compassionate spiritual pres-

ence based on spiritual needs, that will comfort people and their

families during difficult times. Secondary responder chaplains,

like Wesley, often work with families who have loved ones in

the final stages of life with in home or hospice services. Another

significant role that a chaplain plays other than conducting fu-

nerals or weddings is to provide service to veterans and senior

citizens with rounds of comforting dialog.

Chaplains like Wesley, can help the healing process with

compassionate listening, where the goal is to aid the person to

achieve back to “normal” status after a grievous event.

“When a tragedy or crisis event happens, it becomes part of you,

and you never forget, but with grief counseling, you are able to

process the pain and move into a new way of life,” Wesley said.

Though chaplains are often faith based, it is not a requirement

for the benefactor of their service to be associated with a

religion.

Wesley, an ordained minister traveled in 2010 to Port Au Prince,

Haiti after the devastating earthquake, where he helped heal

the emotional wounds in children.

“Part of the healing process was to help them understand what

they are going through by writing letters to God and share their

experience of what they saw and went through,” Wesley said.

Becoming a chaplain through Gold Country Chaplaincy takes a

desire to serve people as a care provider while they are facing

a crisis situation, and the willingness to take a 12-week course.

Wesley’s passion in helping people has led him into a training

position. As a senior chaplain, Wesley has trained numerous

people who want to take on the same responsibility.

Grief counselor: Jim Wesley, 62, is the senior chaplain atGold Country Chaplain in Loomis.

After the move, Wesley’s plan is to settle into his residence in Redding,

and begin his chaplaincy work with a new branch in Gold Country

Chaplaincy. Ultimately he wishes to expand that section with other

new recruits seeking to become chaplains.◆

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437 Grass Valley Hwy. • Auburn • 888-7006

2044 Nevada Hwy • Grass Valley • 272-8886

2015

BEST OF

THE BEST

BYTHE READERS OFTHE

DRYCLEANER



Private, nearly 41-acre property with 5,000square-foot, high-end home, 2,400 square-foot

shop and long-range views.

Floor plan lays out great for multi family. Open,

great room floor plan includes an immense

gourmet kitchen with high-end appliance pack-

age and custom stone counters, formal dining

area and separate breakfast nook. Formal living

room is kept cozy by the river rock fireplace.

There are a potential of six bedrooms, four en

suite.

Log home beautyon nearly

41 acres

HOT PROPERTY


39/60FEBRUARY 2016 39

High-end window packages enhance

the views through nearly every window.

There are also dual units that controlheating and air conditioning in the

home.

The home sits on a knoll top with 40.72

gently rolling acres. The land is nearly

entirely usable.

Views galore and plenty of privacy.

2,400 square-foot shop built on cement

slab with electrical and water plumbed

to the building. Large fenced garden and

plenty of sun exposure.

The home is located just a few minutes

from Bear River High School and within

10 minutes of the Auburn airport. Well,

plus NID irrigation water.◆

HOT PROPERTY19681 Rabon Valley Road,Grass Valley

Video: vimeo.com/112982746

Price: Call for details

Agent: Edie Miller BRE #01835167

530-615-4321



1 cup egg whites (4 eggs)

½ cup sour cream (fat-free if

desired)

½ cup mayonnaise (light if

desired)

3 tablespoons all-purpose

flour

1/3 cup diced onions (sautéed

with kale and garlic)

¼ teaspoon salt

¼ teaspoon garlic powder

1 ½ cups dungeness crab

(shelled)

4 ounces shredded cheese or

mix (I used Mexican blend)

2 leaves of kale (de-stemmed

and chopped)

1 clove garlic (diced)

1/2 cup fennel (diced)

1 (9-inch) unbaked pie shell (I

use Pillsbury)

Preheat the oven to 350

degrees F.

Sautée the onions kale, fennel

and garlic and set aside to

cool.

Hand whisk eggs, sour cream,mayonnaise, and flour in a

medium mixing bowl. Add

remaining ingredients when

cool if cooked. Unroll pie

crust into buttered 9-inch

pie dish pressing down in the

corners at the bottom. Pour

the mixture into the pie crust

and even out the mixture.

Using your fingers pinch the

edge of the crust into shape.

Using a small brush (sauce

brush) pull the egg mixture

up onto the pie crust edge to

egg wash it. Again do this all

the way around the crust.

Bake for 45 minutes to 1

hour or until the top is gold-

en brown. Push a toothpick

or skewer into the center to

check doneness. Some egg

should stick it the probe

when removed but not be

really wet.

When ready remove the

quiche from the oven and let

stand for 5 minutes.

Slice and serve. ◆

Prep Time: 20 minutes | Cook time: 45 to 60 minutes | Serves: 6 to 8

Maybe it’s time for Danny Z’s Crab and Kale Quiche

BY DAN ZAHRA, food dude

Feeling crabby?


41/60FEBRUARY 2016 41

To advertise your listing

Call Suzie530.852.0215

[email protected]

PATTY DALTON

530.305.0301Cal BRE #00912303

1500 E Weimar Cross Road • Weimar

$ 7 7 5, 0 0

0

CONNIE

PEPPER-LEWIS

530.388.8194Cal BRE #01773523

CHRISTINE SCHLITTENHART

530.906.9738

[email protected] BRE #01704242

20670 Magnolia Ranch Road • Weimar

$ 6 4 8, 0 0

0

Sierra PacificReal Estate

2 HOMES ON 1.1 ACRES

KOYLYNN WEBDELL

T.R. Wright & Company

530.885.8855 cell 530.308.7676

Cal BRE #00429178

20675 Birchwood Drive • Foresthill

$ 3 3 7, 5 0

0

MLS# 15072472

8460 Michigan Bluff Road • Foresthill

$ 4 1 5, 0 0

0

MLS# 1600467

KIM POIESZ

530.906.2781

www.toddvalley.comCal BRE #01278873

CASEY SPENCER

530.277.6405

www.CaseySpencer.comCal BRE #01437910

12555 Quail Meadow Drive • Auburn

$ 4 9 9, 5 0

0

CASEY SPENCER

530.277.6405

www.CaseySpencer.comCal BRE #01437910

1310 Sierra Oak Lane • Colfax

$ 4 1 9, 9 5

0

ELIZABETH AXELGARD

916.747.7919

www.ElizabethAxelgard.comCal BRE #01846098

11190 Shadow Court • Auburn

$ 8 5 0, 0 0

0



400 Squaw Creek Rd 245 $395,000

400 Squaw Creek Rd 247 $395,000

33815 Nary Red Rd $142,500

18850 Applegate Rd $250,00016655 Old Stagecoach Rd $275,455

240 Chad Cir $205,500

11316 Bosal Cir $419,000

1435 Foxridge Cir $355,000

13165 Lamborn Ln $325,000

11065 Old Dude Rd $449,000

2700 Paint Dr $421,000

830 Sierra Vista Ct $570,000

159 Stephen Ave $254,500

692 Dorothy Way 23 $156,000

11385 Dry Creek Rd $240,000

2250 Corral Dr $270,000

12155 Holly Vista Way $272,0003303 Christian Valley Rd $360,000

10935 Oak View Ter $420,000

147 Haswell Ct $460,000

11145 Old Dude Rd $740,000

10895 Ophir Rd $220,000

2430 Cottage Dr $228,000

12240 Rio Oso Rd $270,000

1385 Wimbledon Dr $305,000

144 Ginger Dr $315,000

225 N Hillbrook Rd $325,000

14631 Bowman Rd $329,000

12480 Erin Dr $380,000

16020 Sunrise Watch Rd $670,000

11121 Dry Creek Rd $742,500

3763 Park Dr 1 $75,000214 Mulberry Ln $270,000

12545 Out Of The Way Pl $277,500

103 Stephen Ave $288,000

12657 Highland Dr $320,000

1702 Tracy Ln $325,000

2285 South Dr $325,000

445 Finley St $330,000

REAL ESTATE

The following transactionstook place between Dec. 1and 28, 2015. Informationprovided by Core Logic.

SoldALPINE MEADOWS SALE PRICEALTA SALE PRICE

APPLEGATE SALE PRICE

AUBURN SALE PRICE

AUBURN SALE PRICE

AUBURN SALE PRICE

MAKING YOUR

TRANSACTION

EASIER FROM

BEGINNING

TO END530-878-5100

CalBRE# 01396513

Christine SchlittenhartCalBRE#01704242

Fred EichenhoferCalBRE#00920443

Danielle LarsonCalBRE#01469169

Sierra Pacific Real Estate


43/60FEBRUARY 2016 43

13023 Erin Dr $330,000

9560 Michelle Dr $379,000

10505 Lone Star Rd $405,000

11827 Kemper Oaks Ct $410,000

3145 Deseret Way $450,0003734 Sapphire Dr 3 $90,500

4971 N Lake Blvd $525,000

664 Sunset Rd $500,000

4500 Silver Ridge Ln $355,000

357 Tallac St $365,000

5555 Sahara Dr $485,000

1044 Dog Bar Rd $330,000

203 Glendale Rd $191,000

1151 Monte Vista Ct $342,500

1330 Star Gaze Ct $527,000

24275 Tokayana Way $401,000

22160 Winchester Way $505,000

1329 Oak Ridge Dr $140,000

1900 Old Illinoistown Rd $265,000

21525 Dawnridge Dr N $420,000

23573 Tree Farm Rd $318,000

950 Pine Hill Rd $389,000

32565 Ridge Rd $230,000

20545 Cedar View Ct $377,000

5220 Clear Creek Ct $340,500

5400 Nash Ct $340,000

5400 Paragon Ct $598,000

25025 Randy Ct $370,000

19751 Shirley Ln $243,500

6037 Silverleaf Dr $333,000

20930 Todd Valley Rd $247,000

5100 Bella Vista Cir $850,0005833 Silverleaf Dr $282,500

5960 Lagoon Rd $660,000

4460 Interlaken Rd $620,000

1001 Commonwealth Dr 61 $325,000

336 N Shore Blvd $319,000

8695 Loch Levon Ave$ $335,000

540 Brassie Ave $559,000

1670 Combie Rd $330,000

2294 Los Robles Rd $521,000

1318 Wooley Creek Ln $325,000

8325 Woodman Ln $715,000

3180 Edgewood Ln $380,000

10190 Indian Hill Rd $490,000

1850 Village South Rd 309 $500,000

79 Winding Creek Rd $1,700,000

224 Shoshone Way $1,510,000

1700 English Colony Way $550,000

6656 Butler Rd $780,100

4330 Leisa Ln $376,000

6944 Couey Ln $424,000

5301 Abbott Rd $687,500

8668 Yuba Dr $350,000

6255 Chamberland Dr $410,000

121 Mariette Dr $110,000

1035 Holly Rd $1,100,000

3040 Panorama Dr $650,000

1210 Heights Ln $730,000

805 Bunker Dr $810,000

1865 Tahoe Park Hts $2,200,000

950 Pine Ridge Rd $390,000

4114 Courchevel Rd $820,000

214 Talvista Dr $875,000

3115 N Lake Blvd 74 $245,000

300 W Lake Blvd $325,000

6844 N Lake Blvd $135,000

1194 Regency Way $655,000

1300 Regency Way 88 $100,000

6750 N Lake Blvd 13C $115,0007770 N Lake Blvd $3,130,000

3034 Silver Strike $440,000

830 Beaver Pond $875,000

2100 N Village Dr 407 $106,000

AUBURN SALE PRICE

CARNELIAN BAY SALE PRICE

COLFAX SALE PRICE

DUTCH FLAT SALE PRICE

FORESTHILL SALE PRICE

FORESTHILL SALE PRICE PENRYN SALE PRICE

PENRYN SALE PRICE

OLYMPIC VALLEY SALE PRICE

TAHOE CITY SALE PRICE

TAHOE VISTA SALE PRICE

TRUCKEE SALE PRICE

SODA SPRINGS SALE PRICE

TAHOMA SALE PRICE

16898 Placer Hills Rd., Meadow Vistawww.sierrapacificrealestate.com

Katherine KatchesCalBRE#01724739

Greg McNaughtonCalBRE#00866613

Larry ScontrinoCalBRE#01783426

Glenda HarrisonCalBRE#00932970

Maggie FrancisCalBRE#01992548

HOMEWOOD SALE PRICE

KINGS BEACH SALE PRICE

MEADOW VISTA SALE PRICE

NEWCASTLE SALE PRICE



HOMEWOOD

Know your ski resort Fresh powder, deep base ... thank you, El Niño

“Skiing is a dance, and the mountain always leads.”AUTHOR UNKNOWN


45/60



Six chairlifts: Chair No. 1 is a triple chair, Chairs No. 2-6 are double chairs.460 acres with a variety of terrain for all abilities: 25 percent beginner, 50percent intermediate, 25 percent advanced. 52 runs, up to 1.5 miles in length,bass elevation 7,031, summit elevation 7,781, average snowfall: 33 feet.

DONNER SKI RANCH

BOREAL MOUNTAIN RESORT


47/60FEBRUARY 2016 47

ROYAL GORGE

SODA SPRINGS



SQUAW VALLEY SKI RESORT

SUGAR BOWL SKI RESORT


49/60FEBRUARY 2016 49SQUAW VALLEY

“It was the end we worked all winter for, and all the winterbuilt to make it possible.”ERNEST HEMINGWAY



KT BASE BAR1990 SQUAW PEAK ROAD, OLYMPIC VALLEY

(800) 403-0206

11 A.M. TO 4:30 P.M. DAILY

On one of Squaw Valley’s classic bluebird

days, there’s no better place to soak up the

sun than on the KT Base Bar. Enjoy a re-

freshing beverage and look out on the slopes

to watch skiers and riders ascend Squaw

Valley’s famous KT-22 expansive terrain.

Enjoy one of the many new food offerings

like snowboard flatbreads and KT Rings and

expansive fire pits.

Photos by Keoki Flagg

READY FOR A BREAK? After a day on the slopes, refuel at one of these area eateries


51/60FEBRUARY 2016 51

MTN ROOTSSQUAW VALLEY, TRUCKEE, TAHOE CITY AND KINGS BEACH

(530) 584-6228

11 A.M. TO 5 P.M. SATURDAYS AND SUNDAYS

The two Mtn Roots Food Trucks will offer an eclectic mix of

regionally and sustainably sourced food. Freshly prepared

foods and quick bites. Many of the sustainable menu offerings

will be created in partnership with the Tahoe Food Hub, a local

nonprofit organization committed to increasing the availabil-

ity of nutritious, ecologically grown food. The truck is now

available for private events, rehearsal dinners and more.

WILDFLOUR1990 SQUAW PEAK ROAD, OLYMPIC VALLEY(530) 583-1963 OR WILDFLOURSQUAW.COM

A local’s favorite, Wildflour Baking Company is located on

the lower level of Olympic House. Wildflour offers legendary

baked goods, tasty breakfasts, and wonderful lunches. Almost

everything is made from scratch: baked goods, breads, torti-

llas, bagels, soups and chili (even the catsup and sweet, spicy

mustard). Come in for Peet’s coffee and Sharffen Berger hot

chocolate.

LE CHAMOIS& LOFT BAR

1960 SQUAW VALLEY ROAD, OLYMPIC VALLEY

(530) 583-4505 OR SQUAWCHAMOIS.COM

11 A.M. TO 6:30 P.M. DAILY

This classic Squaw Valley locale, has been a standing traditionfor many of the local skiers and snowboarders to grab a drink

and unwind after a full day on the slopes. Le Chamois is the

perfect place to share some beers with your friends with the

ever popular Buddy Pass and share a few laughs with the

entertaining group of Squaw Valley locals.

Photo by Keoki Flagg

Courtesy photo

Photo by Matt Palmer



As the snow builds on the mountaintopsthe white peaks inspire us.White is classic, chic, modern and always in style. (The color of the year for 2016 ac-

cording to Benjamin Moore is – Simply White.) Adding white to your décor is easy and

gives an

foothillsmagazine feb 2016 for web.pdf

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