roseville mag - nov.pdf

8/20/2019 Roseville Mag - Nov.pdf

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PORTER’SBEER & FOOD HUB P. 38

MANDARIN FESTIV

PICK TPERFECT TR

AUTUMN ASTUDIO TOU

CALENDAOF EVEN

PULLMAN KITCHEN

FARM-TO-FORKTHANKSGIVING

MONTHLY RECIPE

FOODWINE & DINING

THISISSU


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VOLUME 01 ISSUE 07

NOVEMBER 2015

general info (916) 774-7908

CEO Jeremy Burke, (530) 852-0200

general manager Jim Easterly, (530) 852-0224

editor Scott Thomas Anderson, (916) 774-7955

product director Rebecca Regrut, (530) 852-0222

DESIGNER Jamie Hazelton, (530) 852-0205

advertising inquiries John Love, (916) 774-7908

contributing writers Anne Stokes Carol Arnold Megan Reese Andrew Westrope Steven Wilson Jessica Keefe Dan Zahra

contributing photographers Anne Stokes Anna Wick Andrew Westrope Dan Zahra

Copyright 2015. All rights reserved. No part of this publication may bereproduced without written permission of the publisher. The publishershall not be responsible for any liabilities arising from the publicationof 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 advertiserpertaining to their published advertisement in the Roseville Magazine.

On the cover: Porter’s House of DraftPhoto by Anne Stokes

S E R V I C E S

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8789 Auburn Folsom Road, Granite Bay

916.235.7542 | www.prefoors.com

What you needto know about selecting

your next floor covering. By Donnie Gupton

Precision Flooring is celebrating its 30th year of business and has been a leaderin helping homeowners find the flooringsolution that best suits their needs. Withour years of experience we have learneda thing or two and below we will sharesome of that with you.

1. Lifestyle is most important – Thereare thousands of flooring options, somebetter than others. How you and yourfamily live on the floor will be a majorfactor on which floor you select. There is

no perfect floor but being educated andhaving expectations set properly is a hugekey to the overall experience.

Dogs and kids add a lot of traffic and willrequire a more durable floor. Families thattake their shoes off before entering theirhome experience longer last flooring. Asingle individual might be able to makeany floor work with their lifestyle. It’spretty simple the more the traffic thatfaster the floor wears. Make sure youknow all the preventive maintenance tips.

2. Hardwood still rules – Hardwoodflooring is still king of the industry.Hardwood flooring is very durable butthere is a lot to know. Should I buy solidor engineered? Is engineered hardwood

real hardwood? What species of woodis right for me? Is hardness of the woodeverything? What types of finishes areavailable? What types of textures should Iconsider for my family and home? All ofthese are great questions and there are aton more to know.

The trends in the hardwood world arealways changing. Here are a few of the toptrends. Wider is better. A lot of wide plankflooring is on the market today. Boardlength is becoming more important andthe lengths keep getting longer. Consum-ers are more ok with natural characteris-tics of hardwood than ever before. Knotsand mineral streaks are now a thing ofbeauty. Matte finishes are being purchasedmore and more. The lower the sheen the

less imperfection you see.

Knowing all your options and beingeducated about hardwood is extreme-ly important before purchase. Not alloptions are good for every lifestyle andcan leave you unhappy if you don’t knowwhat you are buying.

3. Carpet is getting softer – Carpet iscarpet, but now carpet manufacturersare seeing how soft they can make them.

With nylon fibers like Stainmaster Tru softand Tactesse Nylon you have plenty ofcomfortable options. Even your low pilecarpets feel softer to the touch.

Just like every other part of the industrydurability and longevity is always at thepremium. Carpet has made great stridewith these characteristics as well. Solutdied nylons are making carpets more stresistant than ever.

4. Is that Laminate? Laminate is one othe more durable flooring options you put in your home. You need to make suyou know the AC rating on your laminso you have an idea of durability. Asdurable as it is, laminate is not a lifetim

product and it is not easy to repair at al

The new designs available are incrediblnow, as it is becoming more and moredifficult to tell the difference betweenhardwood and premium laminates. Thebest laminates have the least patternrepeat from box to box.

Formaldehyde is a dangerous compounto bring in to your home and laminatesare notorious for having a high count oformaldehyde. As a consumer, make suyou are buying CARB compliant lamin

5. Luxury Vinyl is the new player in towVinyl flooring has always been a greatproduct for the home, it is one of themost moisture resistant floors that you

can buy. Until a few years ago vinyl tileand planks did not exist in the residentmarket because of vinyl’s natural tendeto shrink. With new technologies this nlonger a concern.

The vinyl tiles and planks are some of tbest looking alternative flooring optionon the market. The luxury vinyl tiles arwarmer underfoot, softer, quieter and eer to install than stone or ceramic tiles.

The planks provide a nice hardwood loand the visuals continue to improve. Lihardwood you will see a lot of wide plaoptions. You get the look of wood withthe moisture resistance of vinyl.

6. Is this all we know? There are a ton

of flooring options out there. This is jusscratching the surface of informationavailable.

Precision Flooring offers hardwood, carpet, laminate, vinyl, cork, bamboo, rubband water proof products. Our consultaare equipped with specialized knowledon how to select the best flooring for yhome and lifestyle.

You can access this information by:Calling 916-235-7542Visiting our showroom at 8789 AuburnFolsom Road Granite Bay, CA 95746 www.prefloors.com/granitebay

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ullman Kitchen has healthy

ptions for meat eaters.

Photo by Anne Stokes)


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T here is a line from the iconic 1980s film “Ferris Buel-ler’s Day Off” which says, “Life moves pretty fast. If youdon’t stop and look around for a while, you could miss

it.” When it comes to the hustle and bustle of the modernera, truer words were never spoken — especially aboutpossibility of missing a fresh, nutritious meal. The Sacra-mento region may be the so-called “farm-to-fork capitol”but there are still people who eat on the run and rarelygrab a wholesome, home cooked meal. This is whereSovy Medved wants to make a difference.

Sovy is the chef and owner of Granite Bay’s PullmanKitchen and Catering, which is also home to Cuisine forFitness. The project came to fruition after Sovy fought andwon her battle with cancer over a decade ago.

“I was trained in classical French cooking techniques atthe California Culinary Academy in San Francisco.” Sovysaid, adding that after graduation she cut her teeth inrestaurants before conjuring up Pullman Kitchen as avehicle to share her passion for healthy eating with themasses. Sovy choose the name over a health-themedmoniker in order to allow her to offer a variety of food,depending on the needs of the client. Instead of havingto construct a fixed menu, Sovy shops every morning forfresh, seasonal ingredients to customize her menu.

Sovy caters to busy and active lifestyles. She sources her

food at farmer’s markets and specialty outlets to provideas much organic fare as the region can muster. Themission is to balance nutritional values as needed.

Blair Morrison, owner of Crossfit Anywhere, touts thebenefits and convenience of Sovy’s Cuisine for Fitnessmodel on her website, cuisineforfitness.com. He says thefood is a “great fit” for the type of food he and his clientsprefer, due to the fact diets can be tailored to their specifictastes and fitness programs.

The Cuisine for Fitness concept is simple: The clientcompletes a listing of the ingredients they do not likeso their meals can be customized to their preferences.Customers sign up for a monthly service for breakfast,lunch and dinner, or any one of the three options. Sheis open for pick up six days a week from Tuesday toSunday. Like some deities, even Sovy takes a day off —in her case, Monday.

Above snow crab cocktail claw, smoked duck breast with fresh figs and cheese and fresh fruit platter made from the freshest ingredients at Pullman Kitchen

and Cuisine for Fitness. (Courtesy photos)

CONTINUED ON NEXT PAGE


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Asked what her main approach is to ensuring the foodis healthy, Sovy stresses the method is very basic, “I try tokeep it fresh and simple.”

Some of her clientele have been coming to the PullmanKitchen for years. Sandee Rosa and her husband, Clarke,owners of Capital Casino, discovered Sovy’s food oneafternoon four years ago when they were walking throughthe Quarry Ponds Shopping Center: They smelled an“enticing aroma,” which turned out to be coming fromthe Pullman Kitchen.

“We ordered food from the nicest and most accommo-dating lady who introduced herself as Sovy, and wecould not believe the nutritional quality of her food,” saidSandee.

Clarke and Sandee are very health conscious and alwayshave a full schedule with their business, and Sovy’sconcept was a perfect fit for them. Sandee says they evenmade it a family affair. “Our grandson does not have aneed for fast food since discovering Sovy’s place, he asksfor it time and time again,” she said.

Pullman’s menu is also diverse. From French to Italian,Thai to Americana, the flavor possibilities are vast. Sovy’sversatility as a chef and nutritionist is reflected in Cuisinefor Fitness’s offerings. She provides low-carb options,including a mouthwatering Kobe beef American Burgerwith bacon and heirloom tomato. She also finds time tocater special events and regular client family gatherings.

Granite Bay physician Dr. Ed Hendricks and his wife,Paula, a certified nutritionist, operate a local weightmanagement center. The two are long-time customers ofCuisine for Fitness. They recently hired Sovy to cater Ed’s80th birthday blowout.

Granite Bay residents Bonnie and David McAfee havealso been fans of Pullmans Kitchen for years. The McAfeesfirst tried Sovy’s cooking after Bonnie had surgery andneeded prepared for her return home from the hospital.The McAfees met with Sovy to determine the menu plan.

“Sovyhas beena lifesaver forus,” Bonnie said.

Sometimes customers become even more involved increating the menu. ATP Tennis pro Dmitry Tursunov nowhas a Pullman Kitchen item named after, which Sovy orig-inally conjured up for Tursunov when he returned fromplaying tournaments in Thailand. Today, Dmitry’s ChickenCoconut Soup remains a hit with Sovy’s customers, takingits place along side of mainstays like organic mixed-green salad, chicken cordon bleu with Honey baked hamand shrimp scampi.

“Cooking exceptional food gives me energy and just feelsso good,” Sovy noted.

One could posit that, if the body is indeed a temple, localhealth lovers can fill the pews with Sovy’s menu.

Catering and Cuisine for Fitness5550 Douglas Boulevard, suite 140

Call (916) 370-3223 or cuisineforfitness.com

The food at Pullman Kitchen and Cuisine for Fitness has a fresh, Farm-to-Fork touch. (Photos by Anne Stokes)


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You’ve waited all year for this meal! That’s whywe want to help you stress less and enjoy moreof the best. At Whole Foods Market®, you can

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BRUSSEL SPROUTSA simple preparation for Brussels

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to 35 minutes. The leaves that are loosewill be especially brown and crispy.

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TRADITIONAL PUMPKIN PIEThis perfectly spiced pumpkin pie is the idealcandidate to top off your holiday meal. Make

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Above: Local farmers prepare their bounty. (Courtesy Photos)

By Carol Arnold



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6

CONTINUED FROM PREVIOUS PAGE

Kevin Kringle, left, of Roseville, watches as his daughter, Vivian, receive

a cherry sample from Jeanette Rice of Rice River Ranch at the Foothill

Farmers’ Market. (File photo)


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By Megan Reese

The beauty of Thanksgiving is that the focus is on food so take time to

really dress up the table settings. (Courtesy Photos)


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giving back


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AUTUMN ART STUDIOS TOUR10 a.m. to 5 p.m.

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(530) 885-5670 OR placerarts.org


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recipe of the month

INGREDIENTS

1 Sugar Pie Pumpkin about (1 pound)

DIRECTIONS

1. Pre-heat oven to bake at 350 degrees.

2. Rinse and dry the pumpkin.

3. Carefully slice the top off the pumpkin to remove the stem. (They are

difficult to slice through and will not be used.)

4.Place pumpkin with the slice down to stabilize the pumpkin and slice

it in half.

5. Using a large spoon remove all the seeds and strings until wellcleaned.

6. Place the pumpkin cut side down on a baking sheet and bake for

45 to 60 minutes. (Until a fork will pass through the outer skin easily.)

7. When the pumpkin is cool enough to handle, scrape the flesh from

the peel and place in a food processor and puree adding small amounts

of water as needed to puree.

with Sage Brown Butter and toasted PecansPairs well with Sauvignon Blanc

1. roast the pumpkin


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INGREDIENTS

3 cups flour

3 egg whites

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 cup water (may use less)

DIRECTIONS

1. Place the pasta dough ingredients (minus the water) in a mixer

(Kitchen Aid) with a dough hook and set to the first speed. Let this mix

until it begins to form lumps. Then add about 1 tablespoon of the waterand with a silicon spatula push the mixture back into the center of the

bowl. Keep repeating this until it forms a nice dough ball.

2. Place the dough on a well floured surface and knead it a few times

until it gets smooth.

3. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. When dough is ready, cut into 8 pieces. Each piece will be a layer of

ravioli dough to make ravioli.

5. With floured hands stretch out the dough slightly and flatten it so it

looks like a thick disk.

6. Run it through your pasta machine on the largest setting and allow

the pasta to pass through twice.

7. Then go to the next smallest setting and do the same thing.

You want to go to setting 4. Do the same for the remaining dough.

8. Place your pasta sheets on a dry surface sprinkled with semolinaflour while making the sheets.

3. create the pasta doughThis makes enough filling for about 12 to 15 servings.

You can freeze the filling for up to 1 year.

INGREDIENTS

1 Sugar Pie Pumpkin about (1 pound) (roasted and pureed)

8 oz fresh ricotta

1 egg

1 tablespoon shallots (diced)

1 tablespoon unsalted butter

Salt and pepper (to taste)

1/2 tsp nutmeg (grated)

1/4 cup parmigiano cheese (grated)

DIRECTIONS

1. Add the butter to a skillet over medium heat.

2. As the butter melts add the shallots and sauté until golden. Then

remove from heat and let cool.

3. In a bowl mix together the roasted pumpkin, ricotta, egg, cooled

shallots and spices.

4. Whisk well until light/fluffy.

2. mix the pumpkin filling

5. ASSEMBLE THE RAVIOLI

1. Lay one sheet of pasta on a dry and floured surface

2. Using a teaspoon, spoon the filling onto the center of the dough

about 1-2 inches apart. Don’t use too much filling. Over filling is a com-

mon mistake and will cause the ravioli to burst when cooking.

3. Using a sauce brush, brush the area around the filling in a U shape

lightly with water or egg wash.

4. Fold the sheet over the filling.

5. Use your fingers to gently seal the pasta around the filling.

6. Then use a dough cutter or knife to cut the ravioli.

7. With a fork, crimp the 3 cut edges.

8. Place ravioli on a surface sprinkled with semolina flour

9. Cover with a lightly dampened towel or place them in a large Ziploc/

Plastic container until ready to cook.

10. When ready, cook the ravioli in salted boiling water until they begin

to float, about 4 minutes.

INGREDIENTS

4 Tb butter

4 fresh sage leaves (roughly chopped)

1/4 cup pecans (chopped)

pecorino romano cheese for garnish (shaved)

1/2 cup of pomegranate seeds for garnish as suggested by my friend

Lance Carlini, Executive Chef of Piatti’s Sacramento.

DIRECTIONS

1. In a non-stick skillet add butter and sage.

2.Allow to cook on medium heat until the butter turns a dark brown color.

3.As soon as it darkens, add in your cooked ravioli and chopped pecans,

toss gently to coat.

4. Add pomegranate as garnish.

4. toast the pecans


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dining

By jessica keefe

Fork 'N Road Productions Introduces Epicurean Tours and Education

With its proximity to Sacramento and the farm-to-forkmovement, and its history of producing award-win-ning agricultural products, Placer County is a natural

hub for artisanal food, wine and beer. Two Placer profes-sionals with a passion for what the county can producehave partnered to launch Fork ‘N Road Productions, a tourand event company with the distinct goal of driving newtourism to the area and promoting local producers.

Mary Towne and Jocelyn Maddux, friends and colleaguessince crossing paths at a tourism marketing event in 2007,share a love of the land, food, wine and people of PlacerCounty. It is this camaraderie that sparked the idea to createFork ‘N Road, a company meant to be and stay small witha focus on supporting local producers by delving into theircraft through intimate events, educational seminars andconcierge-style tours.

“Having lived here for over 25 years, I’ve come to appre-ciate the top-notch agricultural offerings of Placer County.We are extremely excited to share our love of the food,

wine, and beer produced right in our own backyard,”commented Co-founder Mary Towne.

Having explored similar regions, Towne and Madduxunderstood that most visitors tour the area on a ‘cook-ie-cutter’ itinerary designed by a large company. With therealization of an opportunity to put their connections touse, Fork ‘N Road was born.

“There really is nothing else like it out there. We offersmall, private, personal tours, with a professional driverand knowledgeable guide. We go beyond the tasting barand get behind the scenes,” added Towne.

“I’ve grown up in the wine business and am so proud ofwhat our epicurean partners are producing. On a Fork ‘NRoad tour, you will be introduced to those actually creatingthe product we’re tasting and have the opportunity to learnfrom the professionals,” added Co-founder Jocelyn Maddux.

To celebrate the company’s launch, the pair have devel-oped the Placer County Wine and Ale Trail Guide, the firsttime Placer’s 20 local wineries and 14 local brewerieshave been combined in one guide. A map is available fordownload on their website and a printed brochure can befound at local wineries, breweries, eateries and tourismdestinations throughout the region.

For a schedule of upcoming events, to view tour itiner-aries and to download the Wine and Ale Trail Map, visitFork ‘N Road’s website at forknroadproductions.com.


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Jessica Keefe

Education ‘N experience manager

Fork ‘N Road Productions

dining

Fall is the time to break out your new boots, enjoya favorite glass or pint by the fire, and indulge inthe flavors of the season. Which, for many, turns

out to be pumpkin spice Pumpkin spice cereal, butter,almonds, the ubiquitous pumpkin spice latte, and yes,even Pringles, are everywhere. Pumpkin spice is nowactually a thing.

But for those of us with a broader palate who don’t auto-matically equate the flavors of fall with cloying orange

food, we think about root vegetables, rich stews, andaromatic spices. Fortunately, we live in a farm-to-forkhaven with locally grown produce at our neighborhoodfarmers markets. Even better, we are surrounded bywinemakers and craft brewers who know how to makethe most of the season.

The next time you’re entertaining try these classic falldishes paired with your favorite local beverage.

SAVORY WINTER SQUASH SOUP

We love the folks at Hillview Farms in Auburn.Pairing: Auburn Alehouse Oktoberfest Marzen –

a local interpretation of an authentic German Marzen,amber-red in color, matured over 30 days

HONEY-GLAZED HAM

Try the Dutch Gold from Miller Honey Farms.Pairing:Le Casque 2013 Rousanne – San FranciscoChronicle Wine Competition winner

BEEF AND ROOT VEGETABLE STEW

Foothill Roots Farm never disappoints.Pairing: Dono dal Cielo 2013 Zinfandel – rich layeredand slightly oaky with a smooth and vibrant finish

BLUE CHEESE AND STONE FRUIT

Who needs dessert when you can have the peachesfrom Pine Hill Orchard with a stinky blue on a toastedbaguette – yum!Pairing: Black Vinyl Ale Project Eruption – a Belgianquad aged in wine barrels

If you’re ready to learn more about locally made wineand beer, hit the road with Fork ‘N Road Productions fora curated tasting experience. If you’re the independenttype, use Fork ‘N Road’s recently published guide to the

Placer County Wine & Ale Trail. The guide features a map,listings and contact information for the area’s breweriesand wineries, all in one free, easy-to-use brochure. Themap is available online at forknroadproductions.com andin print at a variety of local tourism destinations.

LEARN GRAPE VARIETALSWant to know the difference between a marsanne androusanne? Syrah and petite sirah? Learn about thedifferent grape varietals grown in Placer County at an

upcoming Fork ‘N Road wine education event. Theseeducation events offer an intimate opportunity to meetlocal winemakers, explore their different styles and enjoypairings of small bites. View upcoming event calendarat forknroadproductions.com


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family honors son’s memory with new scoreboard

BY steven wilson

sports

Above: Barbara Messmer, the mother of James, cuts the ribbon at last Saturday’s ceremony. Right: The newly-erected Oakmont swimming and water polo

scoreboard features James T. Bourne’s name in remembrance. (Courtesy photos)


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things to do

The little fruit that packs a big taste


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Calendar of events


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SAVEMART FRESH MANDARIN

MARKETPLACE

ENJOY THESE MANDARIN DELIGHTS:Mandarin Pulled PorkMandarin Glazed WingsMandarin BeignetsMandarin PizzaMandarin MilkshakesMandarin Olive OilsMandarin Balsamic VinegarsMandarin Sauces, Syrups,

Preserves & Salad Dressings

Mandarin Cocktails

MORE THAN 200 VENDORSLIVE MUSICCURBSIDE DELIVERYFREE TRAIN TOURKITCHEN CRAFT RECIPE CONTEST

& COOKING DEMOS

ADMISSIONFriday 11-5 Adults $3Saturday 9-5 Adults $8Sunday 10-4 Adults $8Kids under 12 Free every dayNO DOGS ALLOWED

Always the weekend before Thanksgiving!

Benefits Newcastle Area Business Assoc. Scholarships

1050 Melody Ln #140, Roseville, CA

916-899-5265 discountshooterssupply.com

Guns (new & used)

Ammo Reloading

Accessories

Resort quality servicesat extremely afordablerates. No contracts ormemberships required.

Look and feel your best.Treat yourself to a relaxingSpa Combo at Zen Spa.

Spa Combo includesa 1 hour Classic Facialand 1 hour Swedish

Massage for just

$89.95!Book today!

774-15007451 Foothills Blvd. #140, Roseville

(at the corner of Foothills & Pleasant Grove)

www.zenroseville.com

TreatYourself


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4th AnnualHoliday Teddy Bear Tea

A Beneft For Homeless Families A perfect way to kick off the holiday season!

Your entire family will get into the holiday spirit at the

charming Flower Farm in Loomis, where you’ll be

treated to:

d Nutcracker dance performances

d Holiday story time and photos with Santa

d Children’s special tea treats and sweets

d A traditional afternoon tea for adults withcomplimentary champagne

d Holiday raffle and silent auction

Every child 12 and under will receive a Teddy Bear!

When: Sunday, November 29, 2015 | 2 pm – 4 pm

Where: The Flower Farm in Loomis, CA

Tickets: Adults–$50 | Children–$35

To Purchase Tickets or get more information call:

916-782-6667 or visit RosevilleHomeStart.org.

BOUCHARDcommunications group

Benefiting

A Special Thanks To Our Sponsors

NICHOLSON BLOWN GLASSenjoy demonstrations

select unique gifts and ornaments

Autumn Art Studios Tour November 13, 14, 15

10 to 5

Holiday Open StudiosNovember 27, 28, 29

December 5, 6 & 12, 1310 to 4

also open by appointment

nicholsonblownglass.com • north Auburn • 530-823-1631

Relax...Leave Your House Cleaningto Me

Relax...Leave Your House Cleaningto Me

DIAMOND HOUSEKEEPINGCall For A Free In-Home Estimate

(916) 390-1162

• No Contracts• No Minimum Hour Required• Professional

Biweekly &Monthly Services

• Economical &Aordable Prices

• Licensed, Bonded& Insured

$25 OFF

1/2 OFF

1st Time Cleaning

Cleaning with aScheduled 4 Cleanings

Diamond Housekeeping916-390-1162

With this coupon. Not valid withany other offer or prior services.

Diamond Housekeeping916-390-1162

With this coupon. Not valid withany other offer or prior services.


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130 Main Street • Roseville • 916.773.6677 www.fastfreddiesroseville.net

BRICK OVEN BAKED PIZZAPASTA, SALADS & SUBS

HOURSMon - Sat

11am - 9pmSunday

12pm - 8pm

X-LARGE 16”1 topping

WITH COUPON ONLY. NOT VALID WITH ANY

OTHER OFFER. LIMITED TIME OFFER.





X-LARGE 16”3 toppings

Buy an X-Large 2 Topping Pizzaand get second X-Large PizzaW Deliver!

HAPPY HOUR 4pm-7pm

EVERY DAY!!!

300 Lincoln Street, Historic Roseville

916-797-3665 TheBoxingDonkey.com

10% OFFYour Boxing Donkey Visit

Expires 11-30-15Good Food. Good Drinks. Great People.

Open ‘Til Late. Everyday.

$1 OFF All Draft Beer & Specialty Cocktails

$4 Jameson or Jagermeister

$5 House Red or White Wine

$5

Vodka Redbull

Ruins Decor Specializes In Selling Beautiful, Local,Upcycled, Vintage, All Hand-Created Furniture & HomeDecor. We Also Offer a Selection Of Classes, Where YouCan Learn How to Create One of a Kind PersonalizedDecor That Everyone Will Envy. We carry *Miss Lillian’sNo-Wax Chalk Paint *Old Town Chalk Style Paints *MissMustard Seed’s Milk Paint. Repurpose,

Recreate,

Relax

108 Church St. • Roseville 916-462-7765Wed-Fri 10am-6pm, Sat 11am-4pm

www.RuinsDecor.com

WORKSHOPS (Includes Complimentary Wine & All Material)• Creative Craft and Repurposed Art Classes • Hands On Furniture Painting Workshops

• Beginning & Advanced Chalk Mineral/Painting Classes • Private Classes

• Miss Mustard Seed Milk Painting Classes • Advanced Finishes & Techniques

• Children’s 10 & Over Craft Hour And More...

$5 off a chalk/mineral painting class**Must present ad to receive discount.

Drums · Guitar · Piano · Bass · VocalFor Kids and Adults

Call & Reserve Your Lesson Now!

(916) 773-7111129 Church St. Roseville CA

OneElevenMusicStudio.com

Meet the Teacher Lesson ($25 Value)LIMITED TIME OFFER

1 F REE


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DebbieSax.com

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Whispering Canyon Community Lots 3474 Castle Creek Court • Roseville

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638 Rogers Cir • Folsom

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KAREN PATCH

916.847.2816

Cal BRE #01483460

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THE WEIRICH

GROUP

roseville mag - nov.pdf

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