Lavish Living Magazine May 2016

A2 LAVISH LIVING MAGAZINE | MAY 2016

LAVISH LIVING MAGAZINE | MAY 2016 1

EL DORADO HILLS:Montano de El Dorado

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2 LAVISH LIVING MAGAZINE | MAY 2016

F E AT U R E S | M AY 2 0 1 6

38 The Art Pack Gracing our cover this month are Sacramento’s top players of the Arts. Representing a broad range from Culinary Arts to Motorcycle design, you will be sure to recognize a few of these top names and faces. Read on for their stories and amazing accomplishments.

C O N T E N T S

24Garden ChicIt’s that time of year again when bright colors are all the rage. Warmer temps are making their comeback as Spring has officially kicked in. Read on for more trends in this month’s fashion spread.



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PUBLISHER | EDITOR Lauren Sturman

CREATIVE DIRECTION Armando Garcia

SPORTS & LEISURE TRAVEL EDITOR Don Jackson

CONTRIBUTING WRITERS

Don & Ann Jackson Nick Dedier

Kelsey Wehsels Hector Smith

ACCOUNT EXECUTIVES Kristin Burke

EDITORIAL INTERNS J. Nalani Kahae

PHOTOGRAPHY Jeffery Warren

Mark Harrington Tim Engle

VIDEOGRAPHY Sea Stand Productions

EDITORIAL/ADVERTISING OFFICES Lavish Living Magazine

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Comments: [email protected]

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may be reproduced without written permission from this

publisher. Photographs, graphics, and artwork are the

property of Lavish Living Magazine.

© 2016 Lavish Living, Inc.

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printed on 10% recycled paper. All inks used contain a percentage of soy base. Our printer meets or exceeds all

Federal Resource Conservation Recovery Act (RCRA) Standards. Our printer is a certified member of the Forest Stewardship Council (FSC).

MAY 2016


SUBSCRIPTIONS: Visit our website for exclusive complimentary subscriptions not available to the general public. Call 916.358.3853 for details. You may also go online to lavishlivingmagazine.com and submit your request. Don’t miss another issue of Lavish Living Magazine.

LETTERS TO THE EDITOR, CALENDAR, DINING GUIDE: We welcome your input. Letters to the Editor must include your name, address (though these can be withheld on request), and a daytime phone number. Letters may be submitted via regular mail, fax, or e-mail ([email protected]). Calendar events should include a basic description of the event; its time, date, place, and cost; and a phone number that readers may call for more information. The e-mail address for calendar items is ([email protected]). To have a restaurant considered for our Dining Guide listings, contact us by phone or e-mail ([email protected]). We also encourage you to contact us if your experience at a restaurant differs significantly from our listing. Information for these sections should be submitted at least six weeks prior to issue’s cover date.

WRITER’S GUIDELINES: Lavish Living Magazine is always on the lookout for story ideas and talented freelance writers. To suggest a story idea, contact us via mail, fax, or e-mail ([email protected]). (Lavish Living Magazine accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.)

ADVERTISING: Lavish Living Magazine offers businesses the most cost-effective and upscale way to reach the area’s affluent consumers. Information about advertising is available on the Web at www.lavishlivingmagazine.com. Call 916.358.3853 to request a printed media kit.

SPONSORSHIPS: Lavish Living Magazine actively supports organizations that make our cities a better place to live and work. Submit sponsorship proposals to Lauren Sturman, Publisher, at ([email protected]).

LEGALITIES: Lavish Living Magazine assumes no responsibility or liability for claims made by advertisers contained herein. The opinions expressed do not necessarily reflect the views of Lavish Living Magazine or its owners. Lavish Living Magazine is not responsible for typographical errors or omissions.

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MAY 2016


“If you can imagine it, you can

achieve it; if you can dream it,

you can become it.”

– William Arthur Ward

PUBLISHER'S Letter EDITOR'S NOTE

Like us and follow us on Facebook, Issuu, Instagram & Twitter Visit our website at lavishlivingmagazine.com

for online exclusives!

TIME TOCelebrate

create the wedding of your dreams.Wine & Roses features several unique wedding venues that provide the setting for a small intimate ceremonyor a reception accommodating up to 350 guests. We offer award-winning creative cuisine, exceptional service,luxurious hotel rooms & suites, full service resort spa, and a private bride’s changing room. The GardenBallroom is a breathtaking setting with an open beam ceiling, fireplace, beverage bar, and its own privategarden of white birch trees. The Cellar Room features tall ceilings, a stone fireplace and large french doorsthat open to a private patio and gardens. Our outdoor settings provide plenty of room for seating surroundedby the natural beauty of botanical gardens and deodar trees.

weddings

2 5 0 5 W E S T T U R N E R R OA D , L O D I , C A L I F O R N I A 9 5 2 4 2 • 2 0 9 . 3 7 1 . 6 1 1 7 • winerose.com

It’s that time of year again when Lavish turns another year old! May always seems to catch me off guard, as I cannot believe another year has come and gone. I remember launching this publication three years ago, completely drained mentally and

physically with all the late nights, waiting with an intense amount of excitement to hold that first issue; then the fear kicked in. Hundreds of “what ifs” flew through my mind, stress of seeing my dream and vision being laughed at, not being accepted into such an established market. I didn’t sleep the entire week from the day we went to press until the day I held the first Lavish in my hands. I can’t begin to describe the feelings that came over me when I opened that first box. I remember thinking I have no idea how I’m going to do this month in and month out, and at that time we were bi-monthly! The idea of going monthly was such a daunting thought I knew would need to happen eventually. Then the large shipment came in, was distributed, and the first issue was out. At first, we didn’t hear much. Then after a week or so, we started getting calls, emails, social media posts, spreading the word about this new, fun magazine. It was amazing to hear and see, and was just the motivation my team and I needed to forge forward. This community was so welcoming and I cannot begin to thank everyone enough for the support! Producing this publication is truly a blessing and without all of you, our readers, clients, staff, partners... this would not be possible. So here’s to you, and many more years!

In the spirit of celebrating, we have some of Sacramento’s key players of the Art’s gracing our cover whom are all celebrating new things in their businesses and busy lives. All staples within our community, Gabriel Nelson with the band Bellygunner, Shasta Smith with Vintage Monkey, Nar Bustamante with Nar Fine Carpentry and the sushi legend himself, Taro Arai of Mikuni’s. This feature was so much fun producing and laying out. Gathering together such incredibly talented and creative minds was an amazing experience, and a ton of laughs! This group was hysterical and loves to have a great time together. The laughs will continue as all four will be in attendance at our Anniversary Party on the 27th of May at Nar Fine Carpentry in El Dorado Hills. We hope to see you all there! Please RSVP on our Facebook page for admittance.

As always, thank you all for your loyal readership and see you all in June!


create the wedding of your dreams.Wine & Roses features several unique wedding venues that provide the setting for a small intimate ceremonyor a reception accommodating up to 350 guests. We offer award-winning creative cuisine, exceptional service,luxurious hotel rooms & suites, full service resort spa, and a private bride’s changing room. The GardenBallroom is a breathtaking setting with an open beam ceiling, fireplace, beverage bar, and its own privategarden of white birch trees. The Cellar Room features tall ceilings, a stone fireplace and large french doorsthat open to a private patio and gardens. Our outdoor settings provide plenty of room for seating surroundedby the natural beauty of botanical gardens and deodar trees.

weddings

2 5 0 5 W E S T T U R N E R R OA D , L O D I , C A L I F O R N I A 9 5 2 4 2 • 2 0 9 . 3 7 1 . 6 1 1 7 • winerose.com


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While the name “Shade Black” seems more than appropriate for an interior design and construction firm, the name itself actually stems from man’s best friend, owner Jenn Lindsay’s dog, Shade, a black Labrador. “I wanted a name that was kind of different from most, and a little more abstract,” she said. “I liked the way

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it was also a play on the different shades of color, and still related to an aspect of design.” Having a passion for design and fashion at a young age, Lindsay wanted to make a career as a fashion designer. But there was one little problem. “ I chose interior design over fashion design when I learned that you had to know how to sew to design fashion, and I hated sewing.” Attending Chico State out of high school, she learned the design program had been cut, so she changed her major to communications, in which she received her bachelor’s degree.

After graduating, she began work as an office manager at a design studio. “The owner took me along with her on client meetings to start to learn about design, and I instantly fell in love with the process, and I wanted to learn more,” she explained. Her excitement for design kept growing, so she returned to school, Sacramento State, where she received her second bachelor degree in Interior Architecture. “I loved going to school for design and at that time, I knew it was what I was supposed to be doing,” she said. “I love stepping outside the traditional ‘box,’ while still creating a design that will last the test of time. ” She became the owner of another construction design firm with a partner, but decided to go out on her own, and so Shade Black Design was born. Armed with her design knowledge, expertise in computer-generated design, and experience

in the retail and consultation side of design and furniture, Lindsay has created a full service interior design and remodel firm. If you name it, Shade Black can do it, whether it’s a simple window treatment, or completely gutted remodel. “We always tell our clients there is nothing we can’t do,” said Lindsay. “But if we can’t, we’ll find someone who can!” With long-standing relationships with trusted vendors and contractors, Shade Black has an answer and solution to any design question or problem. Exploring new materials and trends, and pushing the envelope is something Lindsay loves to do. “There have definitely been times that clients have looked at me like I was crazy, but said they trusted me and are willing to try it, and every time they have loved the end result and joke about how scared they were, but happy they trusted me.” She admits there are no “normal” days as every day is different for her. Consisting of a variety of tasks, from paperwork and meeting clients to researching new products and shopping for accessories, work for Lindsay is a vast array of new assignments and projects. One of her favorite things to do? “Material selection; I love getting in there, hands on at the different showrooms and seeing, touching, and feeling all the different stone, tile, wood, carpet, etc.,” she said. One thing her days normally consist of is her workouts. “It just makes you feel good, especially on those days that are a little rougher than others;

a nice run outside with Shade really helps me get away from it all and clear my head.” She admits working out has another benefit: controlling her guilty pleasure, Chipotle. She’s not preferable to burrito or bowl, but is most definitely a meat-eater (half chicken and half steak, to be exact). She is currently working on several fun projects, one of them being a family room and fireplace remodel in Fair Oaks that she is most excited about. It will have a Santa Fe and Southwest theme, using several different materials such as zinc, naturally distressed barn wood, and Amari marble. “My client also has some awesome art pieces that they’ve collected over the years from traveling that add such a great personal element to the project,” she said.

FOR MORE INFORMATION SHADE BLACK DESIGN (916) 337-0798, SHADEBLACKDESIGN.COM

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We aspire to be business leaders responsible for developing and managing individual site business plans including investment objectives, compliance goals, marketing positioning, people, asset quality, and financial goals and objectives. At any given time, we will provide and describe the overall makeup: strengths, weaknesses and needs of each property to our investors and clients. We promise responsibility for review and approval of all property purchasing with complete adherence

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When she first came to the organization, she was pregnant; living in a cupboard in someone’s garage and showering from a spigot. A hard worker, she always held different jobs that never seemed to pay enough (after all, providing for a small child is not an easy monetary expense) so she fell on hard times without a cushion to fall back on. Naturally, her son was taken from her. After learning about Women’s Empowerment, she immediately enrolled in their program. Of course, she wanted better for her son. As a new program graduate, “She came into our [computer] lab for four hours a day, four times a week for job applications,” Kate Towson, Director of Development, recalls. A year ago, she was hired part-time at a local store; almost immediately promoted to full-time due to her strong work ethic and recently became a

manager (supervising 20 employees) with full health benefits. She’s about to move into a house with her son. “She’s happy, healthy and safe.” This success story is one of many for Women’s Empowerment and it is a rippling effect promoted for each program graduate.

The organization launched in 2001 as a project of Sacramento’s Loaves and Fishes. Founder Lisa Culp saw how challenging it is within our community to break the cycle of homelessness and took special note of the challenges faced by homeless mothers and women.“Imagine being homeless as a mother,” Kate says. She goes on to speculate, where would they get clothes? How would they get their resumes printed? How would they get transportation to these places to print said

L O L CHARITY SPOTLIGHT WOMEN’S EMPOWERMENT

EMPOWERMENT

resumes? If they’re living out of their car and are able to land a job interview, where are they going to leave their children? The unfortunate reality is many women have gaps in their resumes as a result of various barriers -- one of which include spending years fleeing abusive situations. It’s not that they don’t want to break this cycle; they simply don’t have the support they need.Cue Women’s Empowerment. Their program addresses many of the aforementioned concerns. Women are selected four times a year to participate in daily classes over an 8-week period. The curriculum targets job skill development with resume work, reference help, assessments and building transferable skills. Mock interviews wrap up the class work and the women are given brand new professional wardrobes. Throughout this period, they receive transportation assistance and on-site childcare. Each woman is connected to a social worker who helps find them safe homes. Domestic violence counselors teach healthy communication and warning sign recognition. Employment specialists assess the women to help them both find a job and learn how to keep it. Career mentors act as models for professional relationships and bridge the gap between homelessness and work. After the women graduate, they’re able to use these services (for free) as long as they need them.Kate explains, this period is difficult but many view it as the most important 8-weeks of their lives thus far because “It’s the chance to press the reset button.” This timeline is different for each woman depending on their individual circumstances, but regardless, they graduate as skilled and valuable people able to help not only themselves but their children and their community. She goes on to explain the most potent sentiments graduates experience, “[They] learn to rediscover who they were before they became homeless; begin to heal from the pain and violence of things that have happened to them; learn to forgive themselves and negative/toxic people; develop hope for a brighter future and that they can control the things that happen to them. They are survivors, not victims.” Appropriately named, there is certainly something beautiful about these women encouraging each other while simultaneously being leaned on themselves. As Kate says, there’s something quite beautiful about that.

SHOW YOUR SUPPORT 15th Annual Women’s Empowerment Gala Thursday, May 19, 5:30 PM - 8:30 PM Tickets are $100. Kate Towson (916) 231-1230.womens-empowerment.org

FOR MORE INFORMATION: Women’s Empowerment 1590 North A Street, Sacramento (916) 669-2307, womens-empowerment.org

BY J. NALANI KAHAE

LAVISH LIVING MAGAZINE | MAY 2016 19 LAVISH LIVING MAGAZINE | APRIL 2016 19


L O L WOMEN OF INFLUENCE

JENN

For over three years, Jenn Sharp has been the owner and artist at Painted, a local boutique and painting studio, located at the Palladio in Folsom. Inspired by a similar space in her hometown of Denver, Colorado, she felt she had something ‘artistic’ and ‘boutiquey’ to offer the Folsom area. So Jenn reverted back to her artistic roots and made the decision to open her very own studio. Painted offers both day and evening art classes with guided instruction to help even the novice artist create a beautiful piece. Even the occasional glass of wine is poured to keep the fun flowing. Jenn’s love and admiration of the community has encouraged her to utilize her business to give back. This year, the studio has taken a philanthropic approach and donates a portion of every paint class to a local charity. Jenn finds great joy in painting, giving and teaching. She loves that her business can really make a difference in another person’s day; whether it’s a seven year olds birthday party, or a couple celebrating their 50th wedding anniversary. “People get to take something they created home, and they’ll remember what they were celebrating, who they were with and the great time they had at every glance of their piece of art.” Its about giving people a memorable experience, while doing something relaxing and enjoyable. The business truly doesn’t fit any particular mold. Men love it just as much as women, children love it just as much as adults; it’s really an all ages activity. And if you’re absolutely convinced ‘painting and wine’ is not your thing, when you’re done, you can shop the boutique in the studiosuitably called, Painted Posh Boutique. The boutique offers hundreds of unique finds, jewelry, clothing and gifts. Jenn has always had a love for fashion and simplicity, and the boutique was the perfect way to tie in some of that fun into her everyday artistry. Aside from painting and shopping, the boutique also has a full menu that Sharp loves giving attention to, which changes seasonally. When not painting her little heart out, Jenn can be found working on a DIY project with her husband, Grant, or spending time in one of their favorite places, Lake Tahoe with their three children.


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There is a reason we use our residents as our photo models. We want you to see real people at real communities enjoying the life they choose. Whether it’s joining friends in a card game, taking a stroll around the grounds, stepping on the bus for an excursion or getting together to share a meal, our residents find everything they need right here.

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When you hear the phrase “Outdoor entertaining,” do you immediately think of a summer barbecue, surrounded by coolers, hot dogs, and of course, those pesky mosquitoes? There’s nothing wrong with a good old-fashioned picnic, but with new technology comes new opportunities. With some creative product solutions out on the market, you can now turn your barbecue into a chic outdoor dinner party. Plus, since eating outside is so fun, why only save it for summer afternoons? If you build the right atmosphere, you could entertain at anytime of the day, anytime of the year.

T R E N D I N G with Debi

LAVISH ON LOCALS LO L

ELEGANT OUTDOOR ENTERTAINING: ANY CLIMATE, DAY OR NIGHT


Night Lights

Fire It Up!

Why do picnics always have to occur during the day? It’s cooler at night and it gives you the chance to create a unique atmosphere that can only be achieved in the dark. However, certain preparations have to be made in order to make the environment safe and practical. Outdoor lighting not only makes a patio feel cozy and convenient, it can also be used to highlight your yard: candles are the easiest way to add mood lighting to a porch. Just be careful with the open flames and always keep it simple: space them sparingly around the patio. Too much cluttered light could ruin the aura. Tiki torches have a unique look and they give summer nights a fun tropical feel. Landscape lighting is something you can always have in your back pocket. Spotlight your gardens, flowers, and plant life with up-lighting. Or delineate pathways with lantern lights for easier access. Christmas lights are also a cool way to enhance a setting. Place them in shrubbery or tree branches to create a fairy tale landscape.

If there is one thing that summer barbecues have in common, it’s the heat. This is why outdoor entertaining is gaining popularity during the “off-season.” Spring and autumn are perfect times to have an outside event due to the cool climate. Even having a holiday party during the winter is a good idea, as long as you prepare for the weather: gas heaters are quite common. You’ve probably seen these tall metal torches at restaurants or bars, and they supply a perfect amount of heat to any season. Wood-burning stoves or ceramic chimneys are great for outdoor entertaining. Not only are they stylish and add ambiance, they also throw out the heat. Outdoor fireplaces, although more expensive, are a great investment. They add value and elegance to your home, and sometimes there isn’t a better way to spend an evening than roasting some marshmallows over an open hearth.

Have more space to entertain!

ARTICLE PROVIDED BY MARC DICKENSEN, HOME ADVISORPROPERTY SHOWN:3753 Greenview DriveEl Dorado Hills, CA 95762$1,390,000For More Information contact:Stephani & Donna Menser(916) [email protected]


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FA S H I O N | B E AU T Y | S T Y L E | T R E N D S

F A S H I O N


T H R E A D S BEAUTY TRENDS

Small changes go a long way. Begin living a healthier lifestyle and you’ll feel better. Invest in an exercise program, limit your alcohol intake, take up a new hobby outdoors. All these activities give us a jumpstart on improving our wellbeing and overall health. When we feel good, we look good! One of the easiest tricks, drink more water! It makes for a glowing complexion.

Give up the one thing you can’t live without in your makeup repertoire. Chances are it’s the same charcoal/navy blue eyeliner you’ve worn for decades. We somehow keep a snapshot in our minds of what we feel our best look ever was and keep repeating it, regardless of our age. That is called a “beauty rut” and it’s not pretty. Easier said than done.

Step away from the big box store cosmetic counter! Go ahead and try that new stylist you’ve been referred to but were too scared to try. Reserve a mini makeover at a reputable professional salon and enjoy a fresh take on a new look. Let the experts show you some new looks without a commitment. Reserve a make-up application, shiny hair treatment, and a fresh new way of styling your same cut. Poof! Just like that you’ll walk away with a whole new you for a day. Don’t like it? You can wash away the evidence! Like it? Reserve your new stylist right away to take the first step to a new permanent look. Chances are their “mad” skills are in popular demand.

If you’re like most people, spring conjures the notion of new beginnings. We spring clean our homes, get more organized and open our doors and invite in the fresh air. The signs of renewal are all around us. Wouldn’t it be nice if our bodies magically did the same? This would be like a magical Extreme Makeover! We would hibernate for winter and “POOF,” the first day of spring we are transformed into fresh new creatures. Healthier and perhaps younger versions of ourselves. Aaahh, one can dream…

Since Mother Nature did not bestow her magic powers upon the human race, we are compelled to recreate this metamorphosis on our own. We like to call this process a “Makeover.” For those keeping up with pop culture the word “Makeover” is out and “Reset” is in.

BY DONNA HUSTON

Wanna feel like a kid in a candy store? Try Smith & Cult nail lacquers, lip glosses, and lip stains. The nail lacquers are chip resistant and the lip glosses and stains are just in a word, “pretty.” For some of us a beauty reset can’t happen quickly enough. Live life in the fast lane and try Oribe Color Gloss Treatment to renew dull, dry winter hair. OMG! Finally a true shine hair treatment that you can do at home by using once a week in place of your regular conditioner. Polished hair in minutes! Don’t even have time to shampoo your hair? Try Badlands Dry Shampoo from R & Co. This “magic jar of goodness” is winning beauty awards all over the place, and resets your hairstyle in seconds. Massage it in on the scalp, brush through and magic fullness appears. Look for these potions at fine salons everywhere.

Best wishes on your spring beauty reset. I’m going to pour myself a big glass of cucumber water, throw away my navy eyeliner, and wash my hair!

1.

RE-SET/ RE-SET (VERB) 1. TO SET AGAIN OR ANEW 2. SET AGAIN DIFFERENTLY.

2.

3.

ReFRESH


GARDEN


GARDEN C H I C

Photography Tim Engle

Makeup Shaikh Beela

Hair Deborah Fischer

Model Cyndal Bettencourt

Location Studio 817, Midtown Sacramento,

All Clothing & Accessories Available at

Button Up Boutique


Wrap Dress VERONICA M

Sunglasses TOM FORD

Necklace NATIVE GEM


White Skinny Jeans JOES

Orange Tank HEATHER

Necklace CHARLENE K

34 LAVISH LIVING MAGAZINE | MAY 201634 LAVISH LIVING MAGAZINE | MAY 2016

What happens when you put an interior designer, sushi chef, motorcycle designer, and bass player all together in the same room? Taro Arai almost breaking a couch, Nar Bustamante playing with a sushi torch, Shasta Smith explaining her obsession with Ewan McGregor (his photo was all over her garage), and Gabriel Nelson playing a record for everyone he found for just 25 cents. With a group of creative minds coming together, there is a buzz of energy with several discussions and shared ideas (and many laughs!) Collectively, this group represents a broad range in the Arts scene: from Culinary Arts, to Creative Design and even Musical Art. The Sacramento area is rich in creative talent and culture, and we were honored with the opportunity to meet with these individuals, all at the top of their fields, to get their story and share their inspirations they have for their craft.

BY KELSEY WEHSELS AND MICHELLE FINDERS

What happens when you put an interior designer, sushi chef, motorcycle designer, and bass player all together in the same room? Taro Arai almost breaking a couch, Nar Bustamante playing with a sushi torch, Shasta Smith explaining her obsession with Ewan McGregor (his photo was all over her garage), and Gabriel Nelson playing a record for everyone he found for just 25 cents. With a group of creative minds coming together, there is a buzz of energy with several discussions and shared ideas (and many laughs!) Collectively, this group represents a broad range in the Arts scene: from Culinary Arts, to Creative Design and even Musical Art. The Sacramento area is rich in creative talent and culture, and we were honored with the opportunity to meet with these individuals, all at the top of their fields, to get their story and share their inspirations they have for their craft.

BY KELSEY WEHSELS AND MICHELLE FINDERS

LAVISH LIVING MAGAZINE | MAY 2016 35 LAVISH LIVING MAGAZINE | MAY 2016 35 SACRAMENTO’S POWER PLAYERS OF THE ARTS


T R AV E L CHANNEL ISLANDS

GATEWAY TO

CHANNEL ISLANDS

Have you ever wondered how California’s coast-al geography looked 400 years ago? Well, if you have, you should visit Channel Islands National Park comprising 5 of 8 islands in a serene archi-pelago. Established in 1980, it requires a short but exciting boat ride to get there. And it’s really worth the extra effort to visit this mag-nificent national treasure. Just think: No cars, freeways, high-rise buildings or any major sign

of commercialization. These unspoiled, isolated and protected isles-Santa Cruz, Anacapa, Santa Rosa, San Miguel and Santa Barbara-should be visited by anyone interested in more adven-turous vacation getaways. Over 140 animals, birds and plants like the Island Fox, are found nowhere else on earth. Similar to the Galapa-gos Islands, off South America’s shores, isola-tion has allowed evolution to proceed indepen-

dently. If you are turned-off by over-crowded National Parks and like the idea of exploring an unbelievably uncrowded one, you’ll love it here. Since there’s only minimalist campsites (Read: potable water and bathrooms but no hot show-ers or store) and no lodging facilities available, we recommend staying in the nearby welcoming tourism friendly beach city of Oxnard.


NATIONAL PARK: The most popular and largest island to visit is Santa Cruz which offers plenty of exploratory options. To get you there safely in about an hour, we highly recommend the primary transporter, Island Packers-who are licensed by the National Park Service. Added plus: the captains make an effort to slow down if dolphins or whales are spotted. For all their trip options check out:www.islandpackers.com. Once on the island, your choices include hiking, birding, snorkeling, scuba diving, swimming, backpacking, kayaking and exploring. Our personal hiking trek through the rolling hills and near the cliffs provided unbelievable vistas of the California coastline across the channel. For camping reservations and complete info: www.nps.gov/channelislands. Our kayaking experience there awhile back was our best guide-led ocean kayak venture since a Mendocino’s ocean caves excursion a few years ago. Channel Island Outfitter’s guide informed us that the world’s largest and deepest ocean grotto (Painted Cave) is on Santa Cruz and although our day didn’t include it we explored a variety of amazing tunnels and caves, to include kayaking about 400 feet into mesmerizing Cavern Point Cave. www.kayaksb.com .

OXNARD:Although not nearly as well known as many other California coastal communities, it features uncrowded beaches, the beautiful Channel Islands Harbor and wonderful walking/biking trails along the water. Other suggestions to include on your visit: Mullin Automotive Museum displays the world’s largest collection of stunning Bugatti and French race cars. (Caveat: very limited visiting hours) www.mullinautomotivemuseum.com; Ventura County Maritime Museum presents one of the country’s best collections of model tall ships and other nautical exhibits. www.vcmm.org; Jim Hall Kart Racing School and Track have been highly touted by Motor Trend Magazine as an excellent enrollment choice for wannabe race car drivers. www.jimhallkartracing.com; Try renting a popular Duffy Electric Boat and enjoy a quiet excursion throughout the picturesque harbor channels. www.hopperboatrentals.com; Long recognized as one of our state’s most popular fishing ports sign-up for a sport’s fishing trip to the islands and expect great catch results including sole, sand dabs, rockfish, red snapper, lobster and crab. www.hookslanding.net. Take a nostalgic stroll through the Historic District and Heritage Square where numerous notable homes and buildings await. For all things Oxnard: www.visitoxnard.com


T R AV E L LONG BEACH

What to do and see:

WHERE TO STAY and DINE: OTHER DINING PICKS: Vita is a local fave located in a restored historic residence in Heritage Square featuring Italian/Mediterranean fusion cuisine. www.theldv.com; SeaFresh Restaurant at the harbor was a delightful casual al fresco dining experience. www.seafreshci.weebly.com Cabo Seafood Grill and Cantina, a very popular local’s hangout, features authentic Mexican fare and homemade tortillas. www.caboseafoodgrill.com.

Often referred to as America’s Galapagos, the pristine Channel Islands National Park should expand your vacation horizons and the Oxnard area will provide enough pleasurable activities and interesting sightseeing that warrant at least a three day stay. Major pluses: hotel rates are less expensive than the more upscale beach cities like nearby Santa Barbara and the beaches are very similar, if not better and usually less crowded.

(Publisher’s Note: Our travel team next month will bring our readers their recommendations for vacationing in Sonoma County’s picturesque Bodega Bay)

Our first choice for lodging when visiting Oxnard or the National Park is the stunning oceanfront Mandalay Beach Resort which is an Embassy Suites property. Going back about 20 years we’ve stayed here a number of times and have never been disappointed. Lush landscaping, cascading waterfalls, streams, lagoons, pools, spas and a dazzling beachside location make it a no-brainer! A total redo of all their suites and public areas has only enhanced their stature as Southern California’s only all-suite beachside resort. Each suite features a private bedroom, a spacious living room, two full marble baths and stunning views. Dining in their Coastal Grill offers creative California seasonal cuisine and their complimentary cooked-to-order breakfasts as well as an evening reception with snacks and drinks are Embassy Suite hallmarks. Complimentary business center with printing services, as well as high-speed internet access are offered throughout the hotel. Whether you are considering a trip to the National Park, a family reunion, a wedding, a special occasion getaway or a business meeting this property should be a first rate choice. www.embassysuites3.hilton.com.


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R E S TAU R A N T S | R E C I P E S | F O O D | D R I N K S S I P & S AV O R

AjiIt was just over two years ago now, that Russell Okubo and Nick Dedier opened Aji Bistro in the Town Center of El Dorado Hills. It seems like only yesterday, but Aji has become a staple to not only the local community, but to the Sacramento area as a whole. The duo is a combination of home-grown local talent and experience with a worldwide fine & casual dining pedigree. In an interview we started off by asking them, “Why El Dorado Hills?” After briefly looking at one another and chuckling between themselves, Okubo answered, “That is a question we are asked at least 5 times per day, still, even into our third year.” While Dedier chimed in affirming, “The restaurant could have easily gone into one of the San Francisco city districts, or Napa, but we really wanted to be in the middle of a community and to make a difference with the people that lived here in El Dorado Hills.” Okubo then agreed, “We weren’t out to chase reviews, stars, press pieces or accolades, we’ve both been there-done that. We want to serve solid food with great service to people that have definitely become friends and family”. Lavish has been covering Aji since the beginning and we must say that while we were impressed with what BY HECTOR SMITH | PHOTOS TIM ENGLE

S I P & S AV O R PETE’S RESTAURANT AND BREWHOUSE

we saw in the very beginning, they seem to be outdoing themselves every month with passing seasons. No article can be written about Aji without mentioning their bar. A subject that Dedier admits he has wrestled with in the past. “Even just a year ago,” he admits, “I would walk through here on a Thursday, Friday or Saturday knowing that we have the best product, cocktails and bar in the area, one of the best outside of San Francisco, and I would think to myself ‘what can we do to get the word out about what’s going on in here?’ My dad was the one who continually reminded me, “You have the best product and service. Give it time, like Novocain, it will work once it catches on.” My how times have changed and the bar at Aji has definitely caught on. Seven days per week, the 10 seats at the bar come at a premium and the tables fill weekly with regulars and their families there to enjoy the atmosphere and the internal community the restaurant has created. That community has from the beginning, been centered around food and we have been thrilled to see that Aji initiates a major menu change four times per year along with small monthly alterations based upon what the community is enjoying. “It’s the only restaurant we’ve ever been a part of, ” States Okubo, “Where everything seems to be served in equal volumes. Everything is popular.” We asked him about the sushi offerings as those seem to have been undergoing the most drastic changes as of late. “We aren’t a sushi restaurant. There are about a billion restaurants in the Sacramento area rolling fish in rice and sauce; that’s not us. Our chefs and cooks focus on the best, highest quality and freshest fish on the planet along with consistently solid and delicious shareable street foods and

ramens.” Dedier agreed, “Immediately separating ourselves from the roll-house community and identifying with the simplicity and elegance of the freshest sashimi dishes along with the fun and familial feel of street food and ramen really helped us to define who we are as individuals within the great sea of Asian style restaurants in the Sacramento area.” Not to be outdone by the kitchen and the bar, the service staff deserves their praise as well. “This has been an odyssey,” Dedier explains. “When we first started no one knew us from Adam, we both had impressive resumes, but when you’re opening your full restaurant in an area where you’re starting from scratch it’s very hard to find the best people; yet in most cases we succeeded.” We asked him about his General Manager, Cody Martin, who also has become a recognizable face at Aji. “Cody was an initial respondent to the first craigslist post. He has always been a leader, but once we gave him the General Manager stage he accepted and ran with it; becoming a key to our consistency and attention to detail.” Okubo agreed, “The service staff really does a great job with relating what we do with the public; it’s amazing how many of our guests up here feel like family… Hundreds.”

When asked what has been the most challenging part of the last two years each one of them responded with a different theme. Okubo stated that replacing staff that has either left or gone to college has been difficult. “We have had a great crew since day one, but it is so difficult to replace cooks and find new ones with an equally diligent work ethic and pride in what they do. We have done well, but it always seems to be an

uphill battle.” While Dedier mentioned adjusting away from a city-centric lifestyle. “In the city we don’t go out to eat until 9pm, while here in our neighborhood, we are lucky if we can fill the best cocktail bar in a 50 mile radius past 10pm on a Friday or Saturday; but we are always looking for new ways to get people out and about.” The restaurant has started offering a late night happy hour along with a special martini and sashimi bar on the weekends after 8:30pm. An effort that Dedier has said shows promise with a growing number of diners into the later hours of the evening. In addition, the restaurant also offers a full happy hour and $1.50 oyster specials all day on Monday. “It’s our only weekly special that has been around since the beginning, even before taco Tuesday”. When asked why he thought that was, he pointed again to the community centric environment. “It’s more families going out for something fun and casual after soccer and baseball practice, and putting the start of the week behind them. It has taken a while to catch on but it has truly become a community gathering spot on Mondays”. The two explained to us that the coming season would be exciting as they expand their sashimi selections and continue to highlight the fresh fishes they serve. The Blue-Fin Toro Tartare along with the Chilled Sashimi Udon are two dishes that are geared for the coming hot weather while still showcasing the brilliance of their fish selection. Additionally their signature Mai Tai will make an earlier appearance this year than it did last year, gracing the tables once again, with a huge slice of pineapple in a huge flair glass until the weather creeps more towards the fall. At the end of our interview with the two we asked, finally, what has surprised them most about the restaurant. Russell laughed and simply said “Tacos!” Then explained, “For an Asian restaurant I’d bet we serve more tacos than any taco shop, especially on Tuesday’s. If you’d have told me that before we started I would have said you were crazy.” Dedier’s answer was different but equally jovial as he followed Russell’s lead and said, “Kids… I would never have thought there were so many kids out there enjoying sashimis, oysters and ramens the way the children up here do. On any given night this place is packed with families and all of them are enjoying raw fish; not necessarily grilled cheese sandwiches.”

Aji is open 7 days per week starting at 11am for lunch with service until 9pm, later until 11pm on Friday and Saturday. Notable weekly specials include Happy Hour Monday, Taco Tuesday and Their Martini Bar on the weekends beginning at 8:30pm.

FOR MORE INFORMATION: AJI JAPANESE BISTRO 4361 Town Center Blvd, El Dorado Hills (916) 941-9181 AJI-BISTRO.COM


S I P & S AV O R COCKTAIL OF THE MONTH

INGREDIENTS

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Silver Rum

House made Pistachio Pineapple Coconut Milk

Float of Skipper Dark Rum

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S I P & S AV O R DINING OUT WITH NICK

Let me bet; dimes to donuts you go out to eat at 6:30. The majority of reservations requests we receive are for 6:30. The phones ring, online reservations populate and families pile out of the SUV at 6:30 and file towards the door. It truly is the starter’s pistol for the weekend dine out roller derby. Any restaurant that has ever had a wait list usually starts furiously scribbling down names as soon as the big hand and the little hand point directly down. This is Zero Hour for everyone. Hosts batten down the hatches, cooks are feverishly restocking, servers are filling their note pads and the bar definitely needs ice. Anxiety fills the room, servers tip toe from table to table, the cocktail well is backed up

with drinks that still need to be shaken, stirred and run to tables, oysters are shucked, appetizers are run to tables, the lights dim and the volume goes up. 6:30 is definitely the “valentine’s day” of seating times. Everyone goes out, everyone jostles for position and everyone is busy.

Do you know who doesn’t go out at 6:30? Hospitality people. We know that the true meat on the bones for any restaurant is found at the times that fall both earlier and later. If you’re tired of putting on protective gear just to brave the crowds and the wait list of the 6:30 time slot then follow these simple bits of advice and prepare to have a FANTASTIC time, each and every time you go out.

Yet remember NONE of these tips and tricks will help you have a great time if you do not follow the golden rule. Do unto others as you’d have them do unto you. Great restaurants, their staff, the food, the wine and the cocktails are all a reflection of the attitude that guests bring to the table. Remember to smile, engage, use manners, be polite, patient and fun. The guests that bring those qualities to the table stand out in a sea of faces and will always have a great time no matter where they are or what time they are eating.

Just remember to bring your own A game, bring it to the right time and you’ll be surprised at how much better your experience is at any restaurant you choose.

NICK DEDIER

1. Happy Hour. Do it. But do it smart. Hit the early portion of the happy hour that usually starts around 3pm. This time of day is usually just before the “switch” in the kitchen and the dining room and you won’t get lost in the shuffle of the staffing change-over in either the dining room or the kitchen.

2. The end of “the first seating. I recommend getting to a restaurant at 5:30. This gives them time to get into their stride, the servers know the specials, the kitchen is just getting cranked up and flowing and the atmosphere is building; yet there are still plenty of open tables. Plus if you’ve arrived at 5:30 and have a cocktail you are more than likely getting to enjoy a front row seat for the dinner theater that is 6:30 and nobody in their right mind is going to be waiting impatiently for your table to turn. At this point you’ve only been there a an hour and still have another half or full hour before your table will be expected for the next seating.

3. Once you give up your table from the 5:30 seating (usually between 7:00 & 7:30 there is usually a spot at the bar that will open up from guests who are just getting sat off of the end of the 6:30 waitlist. This means you can finish your night off with a great cocktail at the bar.

4. Go out late. We (restaurant folk) all dine out at 8:00pm or later. There is usually a good happy hour going on later, the staff has all taken a deep breath and usually at that time I’m in it for the long haul; cocktails, apps, bubbles, oysters, small plates and a great couple of hours of me time. It’s no coincidence that getting in late, after the rush, is when the pros go out to eat. This is usually where you’ll find the best service and a relaxing, refreshing atmosphere.


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S I P & S AV O R BORRA VINEYARDS

LOCAL LODI WINES THIS MONTH'S PICK FROM LOCAL LODI WINERIES.

BY SASHA PARLIN

Lodi’s grape laden lands continue to climb the ranks as a popular wine lover’s destination. One winery that continues to leave an impression on its visitors is Borra Vineyards. This down to earth winery exudes a relaxing environment tailored to the enjoyment of the fine wines it produces. Borra Vineyards was established in 1945 and if you decide to visit the tasting room here, you can expect to see hints of the vineyard’s history sprinkled throughout the land it sits on.Bordering a field of old vine zinfandel, the original metal axels used to plow the fields powered by oxen, and driven by Steve Borra’s Italian grandfather, still lay beside an old red barn. This remains a testament to the old world European style of wine making this vineyard uses today.People often get into the business of wine making in seek of the glamourous lifestyle its associated with, but once new vintners realize the amount of work involved, very few stay for the long haul. For Steve Borra and his family, wine making is a labor of love. In the winery’s early days, California grapes were not nearly as popular as they are today. At that time, California winemaking was still unrecognized internationally and could hardly be called a lucrative business. In fact, in order to support the Borra family, Steve ran Lodi Irrigation for 16 years as a second business. However, as California wines grew in prominence internationally, Steve’s son encouraged him to return to the family winery full-time. Since returning, he has never looked back. The family has been

making and perfecting wine ever since.Ten years ago Steve hired Swiss-born Marcus Niggli in 2006 as a cellar hand, but he quickly proved himself and was promoted to the vineyards winemaker in 2010. The wines Marcus produces showcase his European influence and knowledge of viticulture. The process of making wine at Borra Vineyards has become relatively simple after fifty years of practice. The vineyard grows many grape varietals, including many Steve has brought from Italy. The grapes are ripened on the vines before being harvested and crushed. The grapes are then sulfated, and cultured yeast is added before they are aged in French oak barrels. After making wine for half a century, Borra has it down to a science. Steve says, “Good wine is made on the vine.” He can still recall learning the process of checking the fruit and how he learned to harvest at the peak of perfection. Borra Vineyards remains a small family-owned business. The small staff, relaxed atmosphere, and high quality wines represent some of the best of California’s wine culture.

The tasting room is open 7 days week 12pm-5pm.

FOR MORE INFORMATION: 1301 Armstrong road lodi, cA 209.368.2446 www.borravineyards.com

BORRA


Hundred-year-old fig trees and a Tasting Room still reminiscent of its horse barn heritage, Bumgarner Winery will treat you to an authenticity and charm unique to the couple behind the brand. Located right off Highway 50, Brian and Jennifer Bumgarner have created a dog-friendly place where families can spend a picnic day enjoying their wines and hard cider on tap while indulging in food from the deli case. In 1993, Brian hand-pressed his very first wine and this attempt earned him an award winning Zinfandel at the California State Fair. He admits to being hooked on winemaking ever since. He went on to make wine for small wineries until finally deciding to create their own Bumgarner brand in 2005. For the next three years, Brian focused on winemaking and expanding. By January 2011, the Bumgarner family was ready to officially open their Tasting Room doors. The Five Fingers Wines is a line intended to be more personal. The bottle labels themselves feature Brian’s own fingerprints illustrating him, as the winemaker, directly handing you the bottle. Currently, this line includes the Bumgarner Pinot Noir (2013), Tempranillo (2012), Touriga (2012) and Cabernet Sauvignon (2012). The Pinot Noir has aromas and flavors characterized by strawberries, red cherries, pomegranate, spice and a hint of vanilla. The Estate grown Tempranillo is medium-bodied with dark berry and plum aromas and hints of leather, cigar smoke and vanilla. The Touriga is a bold and dry red wine characterized by its hardwood incense and sweet spice undertones. And the ever-popular Cabernet Sauvignon has layers of black cherry, lilac, espresso beans, dark chocolate, smoke and creme brulee. Bumgarner’s Silver Fork wines and ciders make up their unique sustainable line. Venturing back to the times when bottles were returnable, this line is notable with its flip-top bottles that can be reused and returned in exchange for credit on another Silver Fork purchase. Currently, this line includes their Viognier, Tinta-Tinta, Barbera, Hard Apple Cider and Ginger Cider. The Viognier is full bodied with tropical and floral notes. The Tinta-Tinta is infused with red plum flavors. The Barbera has a bright cherra and cola berry aroma with a intense concentration of flavor. Bumgarner Winery also has a selection of dessert wines. Their Late Harvest Viognier smells of nectar and tastes of apricots and spice. The Vintage Character Ruby is full bodied with berry, vanilla and dark chocolate flavors. Their Traditional Tawny Port tastes of butterscotch, cloves, caramel and figs.

The Tasting Room is open daily from 11:00 AM - 5:00 PM. $5 Tasting fee for up to 6 wines.

FOR MORE INFORMATION: BUMGARNER WINERY 3550 Carson Road #B, Camino (530) 303-3418, BumgarnerWinery.com

S I P & S AV O R WINE PICKS | BUMGARNER WINERY

LOCAL FOOTHILL WINES THIS MONTH'S PICK FROM LOCAL SIERRA FOOTHILL WINERIES.

BUMGARNER

BY J. NALANI KAHAE


Okra holds an air of mystery surrounding its origins and goes by a list of different names all over the world (“ladies’ fingers” and “bhindi” to name a few). Enjoyed as a pickled vegetable; as a soup ingredient; a side dish and as an oil, its versatility has garnered a following that continues to grow. Loved for its spectrum of nutritional value, okra is rich with vitamins (including vitamins A, B, C, E and K) and minerals (calcium, iron, magnesium, potassium and zinc). Its high mucilaginous fiber content is arguably

one of the best traits about the vegetable as it aids in healthy digestion and removes excess cholesterol. The high vitamin A levels paired with its additional antioxidants help protect your vision (most notably macular degeneration and cataracts). This same vitamin does wonders for the skin as it speeds healing and reduces the appearance of scars and wrinkles. Its potassium content is noteworthy for relaxing the blood vessels and arteries; this relieves both blood pressure and cardiovascular strain. Indeed, this vegetable

has a fantastic range of health benefits; however, there are two health factors to carefully consider. Its high oxalate levels can worsen certain kidney and gallstone conditions as they can cause stones to grow. Additionally, fried okra comes with dangerously high cholesterol levels for daily intake. Aside from these two considerations, the benefits to consuming okra extend far and, barring the aforementioned health concerns, should be consumed regularly.

BY J

. NA

LAN

I KA

HA

ES I P & S AV O R SEASON DELIGHT OKRA

OKRA


OKRA WITH LEMON-BASIL

DIPPING SUACEServings: 8

INGREDIENTS

Cheesecloth or coffee filter1 32-oz container plain low-fat yogurt

¼-cup fresh basil, chopped2 T lemon juice

½ tsp garlic, minced¼ tsp sugar

1½ tsp salt, divided1¼ tsp freshly ground pepper, divided

2 lbs fresh okra, trimmed2 T olive oil

Freshly ground pepper to garnish

DIRECTIONS

1. Line a wire-mesh strainer with 3 layers of cheesecloth or 1 12-cup coffee filter. Place strainer over a bowl. Spoon the yogurt into the strainer. Cover and chill for

24 hours. Remove the yogurt and discard the strained liquid. 2. Preheat the grill to 400-450 degrees (high) heat. Combine strained yogurt,

basil, lemon juice, garlic, sugar, ½ tsp salt and ¼ tsp pepper. Cover and chill until ready to serve.

3. Toss together okra, olive oil and remaining salt and pepper in a large bowl. 4. Grill the okra, covered with the grill lid over 400-450 degree (high) heat for 2-3

minutes on each side or until tender. Let cool for 5 minutes. 5. Transfer okra to a serving dish and serve with dipping sauce. Garnish if

desired.

(Source: Kelly Senyei, justataste.com, 2013 February)

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9TH ANNUAL RIDE WITH THE MAYORSTART AT KAREN’S BAKERY AND CAFE, HISTORIC FOLSOMTHURSDAY, MAY 12, 7:30 AM - 12:00 PMDEPARTURE TIME IS 8:30 AM.Grab your free coffee and pastry fuel before this 30-mile course. Riders from Rancho Cordova will merge with you before you make your first stop in Discovery Park for a free catered lunch. The ride ends on the State Capitol grounds at the Capitol Bike Fest. Participants have the choice of taking the lightrail home (for free) or to join the group ride back to Folsom. This is a free event. Pre-registration is encouraged for food assistance purposes. To register, visit the event calendar at folsom.ca.us.

HIGH TEAPOTTERY WORLD CAFE, ROCKLIN

THURSDAYS, MAY 12 & 19, 2:00 PMEvery second and third Thursday of the month, come enjoy an elegant 3-course High Tea experience filled with scones, sandwiches, desserts and tea! Lasts approximately 1.5 - 2 hours. Cost is $34.95 (plus tax and tip) per person. Advanced reservations required. To reserve seats, call (916) 624-8080 ex. 21.

ZINFEST WINE FESTIVALPARTICIPATING WINERIES, LODI

FRIDAY - SUNDAY, MAY 13 - 15, HOURS VARYFriday’s Vintner’s Grille at Lodi Lake Park kicks off ZinFest Weekend with local cuisine paired with Old Vine Zinfandel and live music. Saturday’s Wine Festival is a full day event featuring 200 local Lodi wines, expert knowledge, seminars, vendors and live music! Sunday wraps up the weekend with winery tours, open houses and specially crafted activities per participating winery. Ticket prices vary. This is a 21+ event. Visit zinfest.com for details.

7TH ANNUAL GARDENS OF THE HILLS TOUR AND ART EVENTSHERWOOD DEMONSTRATION GARDEN, EL DORADO HILLSSATURDAY - SUNDAY, MAY 14-15, 10:00 AM - 5:00 PMTour the incredible 2-acre garden paradise, taste some of the finest wines in the region and enter a raffle! Presented by The Assistance League® of Sierra Foothills, full proceeds will go to various El Dorado County signature programs. Tickets are $25 for adults and $10 for youth ages 12 and under. Visit sierrafoothills.assistanceleague.org.

15TH ANNUAL WOMEN’S EMPOWERMENT GALARED LION WOODLAKE HOTEL, SACRAMENTO

THURSDAY, MAY 19, 5:30 PM - 8:30 PMThe biggest source of funding for this nonprofit organization, donors have the chance to meet and talk with one hundred of the women whose lives they have significantly impacted. Tickets are $100. Visit womens-empowerment.org or call Kate at (916) 231-1230 for tickets. For more information, see this month’s Charity Spotlight.


AUBURN SPRING HOME SHOWGOLD COUNTRY FAIRGROUNDS, AUBURNFRIDAY - SUNDAY, MAY 20 - 22, HOURS VARYWatch local cooks and chefs as they create dishes with three mystery farmers market items -- then sample their creations! Join RCO California Renovations’ putting green contest! Learn something new at fascinating seminar demonstrations! Marvel at 1,000 different landscape exhibits and pick the brains of the showcasing vendors. Indulge your tasting buds with garlic fries, barbeque tri-tip, quesadillas and more. General admission is $7. Youth ages 5-12 is $1. Free admissions for children ages 5 and younger. Parking is $6. Visit auburnhomeshows.com for more details.

6TH ANNUAL A DIVINE AFFAIRJACKSON RANCHERIA CASINO RESORT, JACKSONGRAND OAK BALLROOM & GARDEN TERRACE

SATURDAY, MAY 21, 5:00 PM - 8:00 PMEnjoy an evening featuring award winning wines from Amador County, chocolate, food, olive oil, cigars and live music. Tickets include tastings, entertainment and a commemorative glass. Advanced tickets are $25; day-of tickets are $30; $10 tickets for designated drivers and VIP/Elite Players. For more information, visit jacksoncasino.com.

LAVISH LIVING MAGAZINE’S THREE YEAR ANNIVERSARY PARTYNAR FINE CARPENTRY, EL DORADO HILLS

FRIDAY, MAY 27, 6:00PM Kick off the summer with us as we celebrate our May issue! An evening filled with food,

wine and style, this is the perfect time to meet fellow readers, our publisher Lauren and, of course, the rest of the Lavish team! Free admission. Visit our Facebook page for more details.

2016 SACRAMENTO MUSIC FESTIVALOLD TOWN SACRAMENTO

FRIDAY - MONDAY, MAY 27 -30Memorial Day Weekend has arrived and so has the Sacramento Music Festival! A family-friendly event spanning four days, expect live music, unique performances, street dancing, parades, instruments, food and drinks galore. Ticket prices vary. All access passes available. Youth and early bird discounts available. For more details, visit sacmusicfest.com

WELCOME TO SUMMERCAMERON PARK COMMUNITY AND AQUATIC CENTER, CAMERON PARK

SATURDAY, MAY 28, 12:00 PM - 5:00 PMCome join this summer kick off and enjoy free swimming and activities. Expect food, vendor booths and giveaways! For more information, call the CSD at (53) 677-2231.

BIG BENEFEST 2016 - GARRATT WILKIN & THE PARROTHEADSCHRISTA MCAULIFFE PARK, CAMERON PARKFRIDAY, JUNE 3, 6:00 PM - 9:00 PMA fundraiser for Big Brothers Big Sisters of El Dorado County, Garratt Wilkin and The Parrotheads headline this festive evening. Wine, beer, food trucks, vendors and more will make this a night to remember. General admission is $25. Student tickets are $5. Free entry for youth ages 10 and under. For further information, visit bbbs-edc.org.

WHITE ON WHITE IN THE ISLANDSRAINBOW ORCHARDS, CAMINOSUNDAY, JUNE 5, 4:00 PM - 8:00 PMThe motto is “All colors. All cancers.” This is a fundraising event honoring all of those still living with the disease and those who have passed. Come celebrate these lives with appetizers, dinner, music, wine tastings, a live auction and raffle. Beer and cider selections will also be available. Tickets are $35. Call (530) 672-7050 or visit imagesofhopeeldorado.com.

EL DORADO COUNTY FAIR: “COWBOYS AND CAROUSELS”EL DORADO COUNTY FAIR & EVENT CENTER, PLACERVILLETHURSDAY - SUNDAY, JUNE 16 - 19, 12:00 PM - 11:00 PMWith a theme like “Cowboys and Carousels,” this year’s county fair is bound to be a grand ol’ time! Pre-Sale Father’s Day packages available. Ticket prices vary. Go to eldoradocountyfair.com.


E T I Q U E T T E FINAL THOUGHT

Wedding

PARTICIPATE :

This may sound pretty silly. Participate? Of course, it’s a party after all, isn’t it? When one of my friends got married, there was a small dance floor, but no one wanted to seem to want to come dance. The bridesmaids were dragging people out to the dance floor. And when I looked around for the groomsmen, most of them had gone home! It doesn’t matter if you have sub-par dance moves, the day is not about you. Get out there and help make your friend’s special day memorable, no matter how embarrassing it might be for you.

MAKE FRIENDS :

Converse with the people surrounding you at your table. This was a lesson I learned at my cousin’s wedding. My sister and I were put at a table away from the rest of our family. And not with people our own age. They were all significantly older than us, and didn’t seem too happy that we were there either. But, we struck up a conversation with them anyway. Sometimes you’re stuck at a table that you don’t want to be at, but you never know if you might walk away from the occasion with another friend.

It’s that time of year when weddings are in full swing. I'm sure many, if not all of us, have attended a variety of different weddings. As the season heats up, here are a few things people should keep in mind.

BY KELSEY WEHSELS

ATTENDING A

RSVP:

You must make sure to RSVP, but don’t always assume you can bring a guest. If it is a smaller wedding, chances are the bride and groom are trying to keep the cost down. Most invitations have RSVP cards or online sites with attendance options. If it doesn’t provide one, chances are, it’s not. The cards and websites also provide a date. Be sure to be respectful and give the bride and groom as much notice as possible so they can plan accordingly.

CELL RESPECT:

It’s always a great idea to bust your phone out and take photos or videos of the ceremony. However, be sure to keep it on silent, you don’t want to be that guest forever known for interrupting the couple’s special moment. And if you want to post something, do it after the ceremony, you don’t want to miss your friend’s special day staring at a phone screen.

DRESS CODE:

It’s always a great idea to bust your phone out and take photos or videos of the ceremony. However, be sure to keep it on silent, you don’t want to be that guest forever known for interrupting the couple’s special moment. And if you want to post something, do it after the ceremony, you don’t want to miss your friend’s special day staring at a phone screen.

ALCOHOL CONSUMPTION:

I Have a good time and enjoy yourself, but don’t drink too much. I think this can be self-explanatory, but I have seen it happen at several weddings. Drinking too much is never a good idea if there is potential to ruin the atmosphere of the party. If you did drink too much, be sure to have a responsible way home. If it is a dry wedding, respect the wishes of the bride and groom and don’t show up with your own refreshments.


Wedding4361 Town Center Blvd. • El Dorado Hills

916.941.9181aji-bistro.com

HOURS:Open @ 11:00am Every Day

Until 11:00pm Friday and Saturday Until 9:00pm Sunday through Thursday

Come see us for lunch and open late in the evenings.


HELPING YOU INTO YOUR HOME

GAIL DEMARCO4359 TOWN CENTER BLVD., #311EL DORADO HILLS, CA 95762OFFICE: 916-220-5700BRE# 01933515

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Lavish Living Magazine May 2016

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Transcript of Lavish Living Magazine May 2016