Auburn Magazine

W aterfalls 

W ildflowers 

UBURN 

EAT + PLAY + DRINK

Solar & Energy Savings

Kitchen 

Pools & Spas 

Baths 

Fine Outdoor Living 

Landscape & Gardening

UBURN 

EAT + PLAY + DRINK 

CEO & Co-Founder 

Jeremy Burke 

Co-Founder 

Leigh-Ann Burke 

Editor 

Travis Burke 

Senior Advertising Executive 

Suzie Moore 

Contributing Writers 

Dennis Noone 

Everything has its seasons 

Bring your sauce to market 

Local Heroes gets a face lift 

What’s happening on top of the hill in Old 

Town 

Jeremy Burke 

Waterfalls+Wildflowers 

Auburn Fit...Not a Gym 

Downtown Remodel 

Demo Days 

Dynamic Mother-Daughter 

Recipe of the month 

Bone Broth 

Katherine Katches 

Why I live in the Foothills 

Foothill Dream Home 

Mason Partak 

Recipe of the month 

Photographers 

Joe Dondelinger 

Kyle Hines 

Jeremy Burke 

The Cover Shot 

I want more than anything to tell you where 

this is but it is a very special place for this 

photographer that he personally wants to 

protect. I can tell you that it is in Foresthill, CA. 

Photo by Joe Dondelinger. 

P.6 

EAT + PLAY + DRINK 

Waterfalls+Wildflowers - 

our top 3 spots to view 

P.12 

Everything has its season - 

Carpé Vino in Old Town 

P.21 

Bring your sauce to market - 

local business accelerator 

Thank you to all those who supported our 

first issue. It’s takes a community to make a 

publication successful. 

Special thank you to Dina for helping to 

catch those little details that help make this 

publication special. 

Extra special thank you to our good friend 

Bob for your support and believing in my 

dream! 

Thank you Travis Leonard for taking the time 

to design our “A” in Auburn, where he took 

inspiration from our Foresthill Bridge. 

P.32 

Auburn Fit - yes it’s not a 

gym. But what is it? 

P.36 P.38 

Downtown Remodel - Dan 

and Deb revive history 

Demo Days - ride the trails 

in style with a new bike 

All rights reserved. No part of this 

publication may be reproduces without 

the written permission from this publisher. 

Photographs, graphics, and artwork are the 

property of Auburn Magazine and Burke 

Publishing LLC. 

© 2017 Burke Publishing LLC 

BURKE 

P U B L I S H I N G 

10556 Combie Rd. #6704 Auburn, CA 

P.52 

Why I love the Foothills - by 


P.53 P.54 

Dynamic Mother-Daughter 

team doing it right! 

Foothill Dream Home - 

stunning views for miles

contents 

P.25 

P.26 

P.28 

P.29 

Chopped Jr. Champ - shares 

on of his Mom-day recipe 

Local Heroes gets a face lift - 

locally designed 

On the Healthy Side - A look 

at the Healthy Habit 

Bone Broth Bar - Hip, 

Healthy and Tasty 

P.42 

P.44 

P.46 

P.51 

Flight of the Month - This 

month - Crooked Lane 

Lemon Drop three ways, 

sweet, spicy & classic 

What’s going happening on 

top of the hill in Old Town? 

All about the beds - Tucked 

In partners with new B&B 

P.56 

P.58 

P.59 

P.59 

Auburn’s biggest event gets 

better every year 

Events - Art, Music and 

Theatre 

Events - We tell you where 

to go to see classic cars 

Events - Endurance Capital? 

Let’s act like it 

5

WATERFALLS & 

WILDFLOWERS 

With all the recent rains the 

old adage “April showers bring 

May flowers,” will be in full 

bloom this year. We give you 

the details on where to go to 

find beautiful wildflowers and 

stunning waterfalls. 

6 

Right: Steven’s Creek Trail near 

Colfax. Photo by Joe Dondelinger

7

OP3 Places to view 

HIDDEN FALLS RECREATION AREA 

30 miles of multi-use trails. 

DESCRIPTION 

Hidden Falls offers approximately 30 miles of 

multiple-use trails for hiking, running, biking and 

equestrian riding, two observation decks for viewing 

the 30 +/- foot waterfalls, riparian habitat along 

several creeks, unimproved picnic areas, swimming 

areas and fishing access. Engaging interpretive panels 

are mounted at various spots along the trails, and 

provide valuable information on the local flora and 

fauna within the Park. There are sweeping views 

of the Sacramento Valley to the Sutter Buttes and 

beyond, as well as plenty of open space for enjoying 

quiet time in a pristine outdoor environment. 

LAKE CLEMENTINE TRAIL 

Distance: 1.9 miles; 1 hour each way (hiking) 

Difficulty: Easy 

DESCRIPTION 

This easy trail is ideal for a panoramic hike along 

the North Fork American River, much of it in the 

shade of conifers and oaks and in close proximity to 

riparian flora and chaparral. Several side trails lead 

down to the river, the last one descending to a deep 

pool beneath the North Fork Dam where spectacular 

views of water cascading over the dam can be seen. 

STEVENS TRAIL 

Distance: 3.2 miles to river; 1½ hours down, 3 hours 

up (hiking) 

Difficulty: Easy down, moderate up 

DESCRIPTION 

This very well maintained trail is one of the most 

popular hiking and biking routes to the North Fork 

American River, in part because of its easy access 

from Colfax. However, this is a remote trail, and 

hikers are advised to carry a whistle or hike with a 

friend. The trail passes through oak, laurel, douglas 

fir, and huge stands of manzanita. The wildflower 

displays here are rarely matched elsewhere in ASRA, 

particularly during April and May. Take plenty 

of water and use caution, as the trail is hot during 

summer months and steep at times with narrow 

passages. Poison Oak can be found along much of 

the trail. 

Most of the photos that you see on these two pages are taken deep in the wilderness 

that take multi-day hikes traveling in conditions that are very much not ideal. 

The two photographers are some of my favorite on Instagram and I highly recommend 

that you take a moment to follow them. Their work inspires me daily and I 

am overwhelmed that they trusted me to share their pictures with you. See most 

publications would reveal the location even against the photographers request. If 

you look at the Top three areas we suggested you are going to find Waterfalls & 

Wildflowers. Photos by Kyle Hines, Instagram - krh.images his macro work is incredible, 

Joe Dondelinger, also the cover photo, Instagram - joe_dondelinger his milky 

ways are always among my favorites, Jeremy Burke - I have a few in here as well to 

fill in the blanks. Enjoy. 9

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11

E at 

Alaskan Halibut is served with Parisian 

Gnocchi, Delta asparagus, beech mushroom 

and pickled ramp butter. Photo by Jeremy 

Burke, Auburn Magazine

13

When visiting the venerable 

Carpe Vino, the nationally 

renowned four-star restaurant in the 

heart of Old Town Auburn, check 

your preconceptions at the door. Fine 

dining in what owner Gary Moffat 

calls the Friendly Confines isn’t 

confined to small, pretty plates at 

nosebleed prices. 

While the menu is elegant and the 

service impeccable, a hungry visitor 

can get a delicious, substantial meal 

without breaking the bank. “We 

want to be a lot of different things 

to different people,” the intense, 

soft-spoken Executive Chef Eric 

Alexander explains before a recent 

weekday dinner shift. Chef Eric, as 

he’s known, has presided over all 

things culinary for 11 years at Carpe 

Vino. “We want to have dishes 

on the menu at all times that are 

approachable.” 

That may be a revved-up but affordable 

tavern-style dinner of tomato soup 

and grilled cheese – but made with 

locally sourced ingredients, taken to 

a new level with herbs and gourmet 

cheese and artisanal bread. This isn’t 

your grandmother’s comfort food. 

And from there, the menu options 

EVERYTHING HAS ITS SEASON 

only grow more and more refined. 

But for Moffat, partner and son 

Drew and Alexander, the culinary 

alchemy isn’t just about ingredients 

and technique. It’s about the sense 

of place – where we are, in Placer 

County – and about the season. 

Indeed, that sense of place is so 

important to the Culinary Institute 

of America-trained chef that he and 

his family have put down roots in the 

area – literally. With wife Courtney 

McDonald, who’s the pastry chef 

at CV, Eric runs Four Tines Farm 

in Auburn, where they grow much 

of the produce that Carpe Vino 

incorporates in its appetizers, entrees, 

sauces and desserts. “Our style of 

cooking is about that sense of place,” 

says Chef Eric, who for the last 11 

years has overseen all things culinary 

at the restaurant. “A sense of place is 

important to Carpe Vino itself. We’re 

in a smaller town, Auburn. We have 

a smaller feel to the restaurant. The 

kitchen itself is small.” 

But living and working in a farm-tofork 

paradise, with Auburn’s “above 

the fog, below the snow” weather and 

a sophisticated, appreciative clientele 

-- isn’t the only secret to CV’s success. 

Timing – what Eric calls “seasonality” 

– also plays a huge role in what ends 

up on the plate. “I can be at my farm 

and pick baby fava beans. You can’t 

get that anywhere else – I’m picking 

them, and I know when the time 

is just right,” he says. “We’re very 

sensitive to that. We grow edible 

flowers. We have chickens, and with 

the color of the yolks, you can see 

how fresh they are.” 

“Getting the best ingredients 

comes with the territory,” he says. 

“Seasonality is everything.” 

With this area’s mild winters and 

summers, cooking seasonal cuisine 

might seem to be a piece of cake. Not 

necessarily. “The biggest challenge is 

the transition from winter to spring,” 

Eric explains. “Some things are ready; 

some are not.” 

In addition to capitalizing on 

seasonality, part of the chef’s 

satisfaction comes from “elevating 

the mundane.” For instance, instead 

of simply serving steamed snap peas, 

he’ll leave them unshelled, jackets on, 

and shave the pods razor-thin, then 

dress or sauce them in an unexpected 

way. “I like that refinement.” 

14

A salad of shaved snow peas is served in a tangle of Monterey squid, 

pineapple, red chile, peanuts, Vietnamese herbs and crispy shallots. 

Executive Chef Eric Alexander. Photos by Jeremy 

Burke, Auburn Magazine 

15

16 

Carpe Vino owner Gary Moffat enjoys interacting with patrons, including (from left) 

Shannon Mohr of Lincoln, Ramey Klum of Auburn and Jenna Molina of Rocklin. 

Photo By Jeremy Burke, Auburn Magazine

CONTINUED FROM PREVIOUS PAGE 

He makes his own kimchee, the 

fermented and spicy Korean cabbage 

dish. “But instead of using cabbage, 

I’ll use green garlic because it’s 

seasonal.” 

The menu changes based on 

availability, but one can usually 

choose an entree from among an 

impeccable piece of fish, a tender cut 

of beef, a house-made pasta creation 

and sometimes a selection from 

another part of the world. 

Seasons are also important to Gary 

and Drew Moffat. Baseball season, to 

be precise. The Chicago transplants 

are big Cubs fans. To mark the last 

World Series, in which the Cubs beat 

the Cleveland Indians, Gary and 

Drew one night rented a portable 

jumbo TV-on-a-trailer, closed the 

street in front of the restaurant, 

and created an open-air, feel-good 

community event. 

A couple of times a year, they also 

offer “Chicago dogs” as a special 

menu item. The Vienna all-beef brats 

come in the style of the Windy City, 

snuggled inside a steamed poppyseed 

bun and bedecked with sport peppers, 

neon green relish, yellow mustard and 

celery salt. If a working-class hotdog’s 

not “approachable,” nothing is. 

Except the burgers. Yep, Carpe Vino 

also offers cheeseburgers periodically 

– again, first-come, first-served until 

they run out. A CV Angus burger is a 

half-pound two-hander with toasted 

brioche bun, house fondue cheese, 

caramelized onions and steak fries. 

(Now this is a happy meal.) For those 

who prefer their burger with a brew 

rather than a Beaujolais, CV offers 

a selection of craft beers, including 

several from Placer County. There’s 

that sense of place again. 

Chef Eric’s finely honed and educated 

palette takes no offense to a good 

burger (“I go to In N Out, for sure,” 

he readily admits). He has a favorite 

place for tacos, and 6-year-old 

daughter Josephine’s favorite eatery 

is Chevy’s. But like her culinary 

parents, Josie also has gourmet game. 

“She makes a salad – it’s so good, I 

told her I’d put it on the menu,” 

Eric says. She trims the lettuce, cuts 

the stems off any other greens, then 

whips up her own simple vinaigrette: 

“Olive oil, Meyer lemon and salt. … 

She collects the eggs at the farm, and 

she’s a constant in the kitchen.” 

But hotdogs and cheeseburgers 

aren’t Carpe Vino’s bread and butter. 

Approachability is fine to a point, but 

this is undeniably fine dining. 

“We have people who have been 

all around the world and who have 

eaten everything,” Eric says. “I still 

want them to come and have things 

they haven’t tried.” 

Eleven years is a long time for an 

executive chef to stay in one kitchen. 

What’s kept Chef Eric at Carpe 

Vino for so long? “I have almost 100 

percent say in the food, the dishes,” 

he says. 

But with that longevity, does he run 

the risk of repeating himself? “If I 

think, ‘What did people used to like?’ 

– I’m trying not to do that,” he says. 

“I still want them to be excited about 

new things.” 

Freshness, innovation and new 

ideas are also a focus of Gary and 

Drew Moffat. “We’re not the new 

game in town,” Drew says. “We 

compete against ourselves from the 

last experience the customer had 

until the next. We want to be very 

good and affordable, but at the same 

time, we can’t let that (affordability) 

diminish what the chef’s trying to 

do.” 

About 60 or 70 percent of Carpe 

Vino’s patrons are repeat customers 

– some come weekly, some prefer to 

17

nosh at the bar, and others consider it 

a place to mark a special event. “We 

like to offer a personal experience in 

a social setting,” Drew says. “Wine’s 

going to taste better when it’s enjoyed 

with friends. They’ve had an evening 

– an experience, not just a meal.” 

Gary says he enjoys the ever-changing 

tableau at his restaurant and bar. “The 

dynamics make it interesting,” he said. 

“The staff, the customers, the vendors 

– it changes all the time. I enjoy it. I 

really like it.” 

Moffat is trying to ease into semiretirement, 

but he still goes to the 

restaurant virtually every day. “When 

you open a business, it’s hard to just 

walk away,” he said. 

Drew noted that more people are 

trying their hand at cooking at home, 

as evidenced by the rise of DIY cooking 

shows and the Food Network. While 

it’s possible to read and experiment, 

though, there’s no substitute for 

having a meal prepared by a noted 

chef and a wine recommended by a 

knowledgeable wait staff. “People see 

things (on TV) that they think they 

can take on themselves,” Drew said. 


“They can self-educate themselves, 

but there are no (quality) checks. A 

chef’s training makes a big difference.” 

Elevating CV from eating to 

experience, the Moffats have been 

offering more special events and 

themed evenings. They’ve had 

authors in to speak, they’ve held portand-food 

pairing gatherings, and there 

are frequent special tasting events for 

members of the restaurant’s wine club. 

The haunting (and haunted?) historic 

“wine cave” behind the restaurant is 

also an atmospheric space available 

for special occasions. 

It would be tempting for the owners of 

a four-star restaurant to eat there every 

night, but they don’t. Gary cooks often 

at home – a skill that, for the Moffats, 

has perhaps skipped a generation. “My 

girlfriend is a very good cook, and my 

friends are, too; I’m not,” Drew said. 

As the future of Carpe Vino, the 

younger Moffat says he judges a 

restaurant by the totality of the 

experience, not just the food. “It’s the 

whole social aspect of dining out – the 

mood, the lighting, the music, even 

the floors and carpet.” 

In addition to taking over a growing 

role in the running of the business, 

Drew is actively involved in sourcing, 

sampling and buying Carpe Vino’s 

wine. “I have a fairly decent palette, 

and I have to like what I’m selling,” he 

said. “There’s been a major shift in the 

way people consume food and wine. 

I just try to find the best wines for 

the best price. QPR: Quality-to-price 

ratio. And I never recommend a wine 

I don’t think they’ll like.” 

One of the hardest parts of running a 

wine-based restaurant is maintaining 

quality control over the wine, he says. 

“With food, it can be under-seasoned 

or overcooked. We can fix that. With 

bad wine, or ‘corked wine,’ we can’t fix 

that.” 

For a restaurant its size Carpe Vino 

has an unusually large collection of 

wines. Also unusual: Unlike most finedining 

restaurants, the Moffats don’t 

mark up the wine to double or triple 

retail. They try to keep it at, near or 

even below retail prices, and wine 

club members sometimes get special 

deals through the club’s weekly email 

newsletter. 

18

“Salmon Mi Cuit” is served on a pool of buttermilk 

sauce with rhubarb, cucumber, horseradish and dill 

oil. Photo by Jeremy Burke, Auburn Magazine. 

19

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So you’ve tinkered for years with 

your own special barbecue sauce 

recipe, meticulously refining it until 

it’s perfect. Family and friends rave 

about it, and then someone suggests 

marketing it. 

But chances are slim that you’ll be 

the next Stubbs or Sweet Baby Ray’s. 

You’re not likely to get a milliondollar 

deal on Shark Tank. So what’s 

an entrepreneurial foodie to do? 

One answer may be found deep in 

the heart of a business park adjacent 

to Auburn Airport - specifically, in 

a warren of offices, warehouses and 

laboratories collectively known as 

Purveyors Kitchen. 

There, husband-and-wife owneroperators 

John and Karen Foley 

specialize in turning your ideas into a 

reality you can taste. 

BRING YOUR SAUCE TO MARKET 

A “co-packer” is a company that 

turns your small-batch home recipe 

into a mass-market product. But 

that’s just part of what the Foleys 

do. “We think of ourselves as an 

accelerator,” says Karen, whose focus 

is on the business and operations side 

of the burgeoning “made in Auburn” 

business. “You need more tools than 

barbecue sauce and a checkbook” to 

crack the bigtime. 

“They think the hardest part is 

getting the sauce into the bottle, 

but the hardest part is getting it on a 

(grocery) shelf.” 

One needs to understand 

manufacturing and the endless 

regulations governing the food 

industry. One needs connections 

in the wholesale and retail worlds 

– an arcane world of paper-thin 

profit margins, slotting fees and 

perishability. One needs distribution, 

packaging, advertising, an online 

presence, and on and on. “We want 

to be much more involved in your 

product than just making it,” she said. 

While Karen oversees the operations, 

John concentrates on relationships, 

marketing, social media for Purveyors 

Kitchen and its roster of clients, and 

thinking about ways to grow the 

business. “He’s the idea guy,” Karen 

says. 

The Foleys understand the mindset 

of the entrepreneur with a dream 

– after all, that’s what they are. 

They’ve owned restaurants, grocery 

stores, yachts and online businesses, 

and they’ve lived on the East Coast, 

the West Coast and in the Upper 

Midwest. They’re the type of people 

who have deep experience but a taste 

for adventure and at least a tolerance 

21

And although the physical location of Purveyors 

Kitchen is near the airport but below the radar – they 

have no retail presence in Auburn – their empire 

has some heft. Their advisory board includes Food 

Network star Andrew Zimmern and gourmet food 

icon Ron Mezzetta. 

for risk. 

In a burst of words and ideas, John outlines their histories – 

Karen was a Manhattan executive, and John’s interests included 

publishing, business and the next hot thing. They moved from 

New York City to Minnesota on a whim; what followed were 

forays into restaurants, catering and the grocery business. On 

another whim, they wound up in California. 

Evidence of the Foleys’ entrepreneurial chops is the 

growth of their business. It was founded in 1979 as 

Mad Will’s and “repurposed in 2015 as Purveyors 

Kitchen,” and has thrived since then. PK has 

launched more than 250 brands, and the staff has 

grown from 16 to almost 30 in that time. 

They specialize in natural and organic products. 

John describes himself as somewhat impetuous but grounded 

– and blunt. He offers an anecdote about having made a lowball 

offer for a $100,000 boat years ago. The seller, insulted, 

told John, “It’s gonna take a lot more bread that that.” Soon 

thereafter, John overnighted 50 loaves of bread to the guy – and 

they struck a deal on the boat. 

John’s also a hands-on guy who enjoys working with clients, 

producing a series of cooking videos in PK’s video studio, 

devising marketing and advertising strategies, and writing for 

the business’s handful of websites. Under their parent company, 

Foodie Tout, the main site they run is foodiedaily.com, a vibrant 

hub loaded with news about the food industry, Q-and-A’s with 

chefs and restaurateurs, background on the couple, and portals 

to other sites that relate to their business. 

Their catalog includes new small-batch products, 

established national brands and their own privatelabel 

items. Their bread and butter consists of pasta 

sauces, barbecue sauces, salad dressings, marinades 

and spreads. They serve grocery, specialty retailers 

and hospitality providers across the country. 

Karen, who’s the CEO, says on the website: “Whether 

co-packing for artisan purveyors or private labeling 

for grocery and specialty retailers, Purveyors Kitchen 

can guide clients through the process.” 

Operating a food company in California presents 

challenges unlike those found anywhere else. The 

regulatory environment is strict – “We have the state 

in here every week,” she said, for regular inspections 

of the facility, its operations and its products. 

John, the president of the company, says they have 

no plans to leave Placer County. The airport site 

works well for them, and it’s a short commute from


their home in Grass Valley. 

“Our future is developing our own 

brands,” Karen said. 

The list of ingredients on the back 

of the elegant white label on their 

Kranston & Foley brand spaghetti 

sauce, for instance, is dotted with 

asterisks denoting “Organic.” 

Avoiding chemicals and preservatives 

is one of the company’s appeals 

to younger consumers, who shun 

preservatives and who shop, cook 

and eat differently from their parents 

and grandparents. 

“Millennials want more singleserving,” 

and single- or small-serving 

pouches are often more popular with 

those consumers than jars, cans or 

boxes might be, Karen explained. 

Another part of their responsibility 

as purveyors is to meticulously 

investigate, verify and document 

the genesis of every ingredient in 

every client’s recipe. If a client’s salad 

dressing recipe calls for chia seeds, PK 

must verify that the seed producer is 

certified and inspected, that the seeds 

were handled and shipped properly, 

and that a steady supply is available 

in the event the brand’s sales explode. 

“We like the rules,” she said. 

The Foleys say Placer County is 

perfect for their kind of business, 

owing to the region’s bountiful 

agriculture and long growing seasons. 

“Of the top six food markets in the 

country,” Karen said, “Northern 

California is Number 1.” 

John and Karen each have an office at 

PK. John’s, right inside the front door, 

reflects his role as the public face of 

the business. He greets visitors, holds 

impromptu conferences with vendors 

and keeps the conversation moving. 

Karen’s office is away from the front 

door, tucked behind an outer office 

where a team staffs phones and 

computers. 

On her wall hangs a framed story 

from Time magazine, circa 1991, 

about young professionals who were 

leaving the corporate rat race to 

embark on simpler, more spiritually 

rewarding careers – in the Foleys’ 

case, from Manhattan commerce to 

the food business in Minnesota. 

“From running a 100-year-old grocery 

store, I wound up on the cover of 

Time magazine,” she says. 

John added: “Once Karen got into 

the grocery business, it was hard to 

get her out of it.” 

With Purveyors Kitchen and Foodie 

Tout, the Foleys seem to have found 

their niche. They can combine 

food, commerce, e-publishing and 

entrepreneurialism in a thriving 

business in an area they love, all 

while growing their dream. They 

can help others realize their dreams. 

They can make healthier products 

available to consumers, and they can 

turn a buck doing it. 

In short, they seem to have devised 

a small-batch, customized and 

sustainable recipe for personal and 

professional fulfillment. 

23

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Mention this ad and get 15 % off any product. 

1291 Lincoln Way Auburn, CA 530.883.7673 

5Things I love about 

living in Auburn: 

1. The Trails 

2. The Social Aspect 

3. Local Events 

4. Historic Education 

5. Location, Location, Location 

TEAM TEIXEIRA 

S 

Susan Teixeira 

BROKER 

BRE#01361138 

530.305.4541 

L 

Leilani Teixeira 

BRE# 1997320 

530.613.8655 

RegionalHomeFinders.com 

KATHY PARTAK 

Realtor 

530.308.1448 

Kdpartak@gmail.com 

CalBRE #01493877 

We are an active duty 

military family. As a 

Realtor, I take pride in understanding 

the ins and 

outs of using a VA loan 

to buy a home. Veterans, 

you’ve earned that benefit 

and it’s a big one. You can 

buy a home with no down 

payment and no PMI (or the 

fees associated with it). Oh, 

and when you work with 

me as your Realtor, and 

Tammy Garret at Sierra Capital 

Mortgage for your loan, 

you will receive a .5% credit 

toward closing costs. You’ve 

served our country, now let 

us serve you! 

Kathy 

TAMMY GARRETT 

Sierra Capital Mortgage 

VA, CalVET, FHA, Jumbo, HARP 

NMLS# 241209 

CalBRE# 01491362 

$18,000 RAISED 

Congratulations to the Auburn 

Little League and the community 

for helping to raise over $13,000 

in their annual hit-a-thon in 

April. Photo of Mason Moore, taken by 

Kim Palaferi 

Free fill with the purchase of a 

full set of lashes. 

Have lashes? Ask me about a 

half price fill. 

530.823.8923 

895 Lincoln Way, 

Auburn CA

STRAWBERRY CREAM CHEESE PUFFERS 

1 pkg frozen puff pastry dough - thawed 

FILLING - 

1 pkg 8oz cream cheese softened 

1/2C Strawberry preserves 

1 8oz tub of whipped topping (we use CoolWhip Lite) 

1 TBS powdered sugar or 1C melted chocolate 

DIRECTIONS: 

Lay a sheet of puff pastry out on a clean counter top. 

Cut the puff pastry into whatever shapes you want, you 

will get the most with squares, but we like the ruffled 

edge circles. Bake the puff pastry per the package 

directions and let cool. 

While the puffs bake and cool, mix the cream cheese 

and strawberry preserves with a mixer. When totally 

blended, fold in the cool whip. 

Fill the cooled puffs with the filling and either sprinkle 

with powdered sugar or drizzle with melted chocolate. 

Garnish with fresh strawberries. 

ABOUT THE CHEF 

Auburn native Mason Partak is a 13 year old kid 

exploring food and teaching others along the 

way. Mason has been wowing judges and audiences at 

cooking demonstrations and recipe contests since 2010 

when he won his first cash prize for a cookie recipe at a 

local community festival. Mason is often the youngest 

contestant in the recipe contests he enters, and it is not 

uncommon for him to be competing with adults who have 

20 or more years of experience baking and cooking. He 

often places in the top three! 

In the third grade, Mason set a goal to raise $25,000 to 

improve his elementary school kitchen. In just 18 short 

months, he surpassed his goal by raising $26,052 which 

not only improved his school kitchen, but also installed a 

Culinary Sciences Lab so elementary school kids can learn 

to cook. In 2015, Mason went to New York to compete on 

season one of Chopped Junior on Food Network, he won 

his episode! Mason came back to Auburn with $10,000 

and the first thing he did was donate a portion back to 

his elementary school to help the first year of the culinary 

sciences lab get off the ground. 

You can learn more about Mason and follow along on his 

culinary adventures at MasonPartak.com, on Facebook 

look for Mason Made It, and @MasonPartak on Twitter 

and Instagram. 

25

Local Heroes 

1120 High St 

Auburn, CA 95603 

Phone number 530.820.3030 

Mon-Sat 11:00 am - 8:00 pm 

Sun 11:00 am - 4:00 pm 

Above: The re-design includes six beer 

taps that Lisa plans for local beers. Pickle 

Fries that are served with ranch. 

Next page: Loomis Basin wheat beer. The 

famous Auburn City Fire Burger. Photos 

by Jeremy Burke, Auburn Magazine 

26 

LOCAL HEROES GETS A FACELIFT 

Local Heroes is a burger place that 

has, under various names and 

owners, deep roots in the community. 

It’s been a favorite haunt for, among 

others, the throngs of Placer High 

students who walk over for lunch. It’s 

also been, until recently, a shrine to 

the “local heroes” for whom it’s named 

– local student athletes, members of 

the armed forces, Fast Friday speedway 

competitors and first responders of 

various stripes. 

All that’s changed. The walls that 

once displayed countless photographic 

portraits and action shots of those local 

heroes have received a facelift – some 

new paint, distinctive wall treatments 

and a brand new beer bar in the dining 

room, serving local brews on tap. 

Lisa Swisley, who’s owned Local 

Heroes since 2011, says the reaction 

to the dramatic makeover, designed 

by local business owner Deb Arbogast 

of Stella+Parker Revival, has been 

positive. “The atmosphere is just so 

different,” she said. “People really 

seem to like it.” 

Although the previous décor was 

rich in local history – “You got rid of 

the green and gold,” she quoted one 

customer as telling her, referring to 

the colors of Placer High -- it gave the 

restaurant a dated ambience. “It just 

didn’t have a cohesive feel,” Swisley 

said. “Now, the atmosphere is just so 

different.” 

The addition of a beer bar in the 

back of the dining room changes the 

feel of the place. With a few comfy 

stools and a half-dozen local brews on 

tap, Local Heroes feels more grownup. 

Those seeking a cold one can 

choose from Loomis Basin Brewing 

Co.’s wheat, pilsner, imperial ale and 

stout, a mango double-IPA from Out 

of Bounds Brewery, and a Gold Digger 

IPA from the Auburn Alehouse. 

What makes a beer better is a nosh, and 

Local Heroes addressed that a couple 

of years ago with a menu revamp. The 

burgers are variations on a theme, with 

several sporting names that pay tribute 

to local heroes.

One that’s received attention is the Auburn City Fire 

burger, a third-pound cheeseburger laden with smoky 

ghost pepper cheese, bacon strips, an onion ring and 

jalapeno ranch dressing. Pair that with some of the 

restaurant’s “pickle fries” – dill spears battered and 

fried – and you’ve got a hearty meal. 

Other menu items with local names include the 

Western States, the Dam Burger, the Confluence and 

the Cardiac Trail. In addition, veggie offerings and a 

kids’ menu are available. Swisley had a consulting chef 

come in a couple of years ago to upgrade her offerings, 

and it’s made a difference. The fried chicken tenders, 

though frozen, are a noticeably higher quality than 

what was offered before, and the house-made jalapeno 

ranch dipping sauce is among the options that can 

gussy up the bird. 

Swisley said she likes to keep the ambience and the 

menu fresh, so she’s experimenting with some offbeat 

new side dishes. On a recent afternoon, she offered 

visitors a sample of an item she’s considering adding: 

fried avocado slices. They’re crispy, not greasy, and 

the avocado surprisingly doesn’t turn to mush despite 

being fried. 

Swisley said that while high schoolers make up a large 

part of her weekday lunch trade, other groups frequent 

the eatery as well. “Saturdays, the tables are full of 

runners,” she said. “Some love a burger and a beer.” 

With new menu offerings, local beer on tap and a new 

feel in the dining room, Swisley is assuring her own 

status in Auburn as a local hero.

ON THE HEALTHY SIDE 

Healthy Habit offers some great options for those 

looking to keep on their diet plans. 

DEMO A BIKE 

24 Hour “Try a Bike” Demo 

Victory Velo Demo Bike for a 24 hour time period 

Bicycle “Quick Fit” 

Suspension Adjustments 

Full amount applied to the purchase of a new bike within 2 weeks of 

the bicycle demo. 

Victory Velo is offering a unique demo program to get riders out for 

an extensive test ride on their favorite local trail prior to making a 

commitment to purchase. 

What demo bikes are available? 

Pictured: Pivot Mach 429 Trail. Photo by Jeremy Burke 

Above: Liz Simester, Crystal Bemis & Jason Glenna. Photo by Jeremy Burke, Auburn 

Magazine. Mixed Green Salad. Acai Choco Bowl: blended chocolate coconut milk, 

acai, bananas, and peanut butter topped with granola, strawberry, bananas coconut 

and honey. Pour over Coffee. Acai Organic Smoothie: acai berry, pineapple, bananas 

and apple juice. Special thank you to Liz Simester for all your help. Photos by Jeremy 

Burke Auburn Magazine 

PIVOT MACH 429 Trail size Large @ $85 p/day 

Yeti SB 4.5 Carbon size Medium @ $85 p/day 

Yeti SB5 Carbon size Medium @ $85 p/day 

Yeti SB5+ Carbon size Large @ $85 p/day 

STUMPJUMPER FSR ELITE 29 size Medium & XL @ $85 p/day 

Santa Cruz Hightower C S Build 27.5+ or 29”size Medium & 

Large @ $85 p/day 

Santa Cruz Bronson C S Build size Medium & Large @ $85 p/day 

Santa Cruz 5010 C S Build size Medium & Large @ $85 p/day 

Juliana Furtado C S Build size Small & Medium @ $85 p/day 

SPECIALIZED TURBO LEVO COMP 6FATTIE size Medium and 

Large @ $100 p/day 

FELT F4X Cyclocross Bikes 53, 55, 57cm @ $50 p/day 

($20 per Folsom Rodeo Cross Race!) 

Victory Velo Bike Shop 

835 Lincoln Way Auburn, CA 

530.885.3986

What kind of nutritional benefits 

does bone broth offer? 

Bone broth is a source of minerals, 

like calcium, phosphorus, magnesium, 

and potassium, in forms that 

your body can easily absorb. It’s also 

rich in glycine and proline, amino acids 

not found in significant amounts 

in muscle meat (the vast majority of 

the meat we consume). It also contains 

chondroitin sulfate and glucosamine, 

the compounds sold as 

supplements to reduce inflammation, 

arthritis, and joint pain. Finally, “soup 

bones” include collagen, a protein 

found in connective tissue of vertebrate 

animals, which is abundant in 

bone, marrow, cartilage, tendons, and 

ligaments. (The breakdown of collagen 

in bone broths is what produces 

gelatin.) 

What are the benefits of consuming a 

properly prepared bone broth? 

BONE BROTH BAR IN AUBURN 

Gaia’s Basket has one of the few bone broth bars in California 

Proline and glycine are important 

for a healthy gut and digestion, muscle 

repair and growth, a balanced 

nervous system, and strong immune 

system. In fact, a study of chicken 

broth conducted by the University of 

Nebraska Medical Center found that 

the amino acids that were produced 

when making chicken stock reduced 

inflammation in the respiratory system 

and improved digestion. (There’s 

a reason your mom always made you 

chicken soup when you were sick.) 

The gelatin in bone broth can help 

to heal a leaky gut, which may be of 

specific benefit those with inflammatory 

or autoimmune disorders. These 

compounds also reduce joint pain, 

reduce inflammation, prevent bone 

loss, and build healthy skin, hair, and 

nails. 

Recipe- First, there are a wealth of 

recipes online—just search for “bone 

broth recipe” until you find one that 

looks good to you. However, we like 

the Master Recipe for Bone Broth 

found on page 274 of our book, It 

Starts With Food, created by our 

friend Melissa Joulwan of Well Fed 

and Well Fed 2 fame. 

Ingredients 

4 quarts water 

1 teaspoon salt 

2 tablespoons apple cider vinegar 

2 large onions, unpeeled and coarsely 

chopped 

2 carrots, scrubbed and coarsely 

chopped 

3 celery stalks, coarsely chopped 

1 bunch fresh parsley 

2-3 garlic cloves, lightly smashed 

2-4 lbs. meat or poultry bones 

Directions 

Place all ingredients in a large slow 

cooker set on high. Bring to a boil, 

then reduce the setting to low for 

12-24 hours. The longer it cooks, 

the better it tastes! Strain the stock 

through a fine mesh strainer or coffee 

filter into a large bowl, and discard 

the waste. 

Even if you don’t have a slow-cooker 

you can still reproduce this recipe on 

a stove top, with a large pot on low 

heat. 

This information was provided by 

Gaia’s Basket in Auburn, CA. They 

have a bone broth bar and are a great 

resource for information. 837 Lincoln 

Way Auburn. www.gaiasbasket.com. 

530.820.3711 

This is the Gaia’s Basket 

Bone Broth Bar, I was told 

that Cucumber is very 

popular. Photo by Jeremy 

Burke Auburn Magazine 

29

30

Play 

Sam Guzman - sponsored rider for 

Victory Velo seen here ripping down 

the confluence trail. Photo by Jeremy 


32 

Jacquelyn Twardus Zach Hersh 

performing yoga on a rock 

underneath No Hands Bridge. 

Photo by Jeremy Burke, Auburn 

Magazine

AUBURN FIT 

NOT A GYM... 

Bryan and Jacquelyn Twardus have 

started an exciting new kind 

of fitness training. Bryan is so full of 

energy and passion for the fitness industry 

but wants to help people discover that 

the outdoors is the only gym they need. 

“Treadmills are boring, let’s just climb a hill. 

You will push yourself to make it to the top, and 

that is something most will never achieve in a 

gym,” explains Bryan. 

Bryan talks me into meeting him for a photo shoot 

in the canyon, a favorite for their club, which usually 

meets around 5 a.m. I wouldn’t agree to meet at 5 a.m., 

but we met at the famous No Hands Bridge in Auburn 

on a Tuesday afternoon. It was surprisingly busy at this 

location, so I got to see first-hand the impact of Auburn Fit’s 

vision. They started their workout, and people were amazed 

that they could perform all the normal moves without the use 

of weights. “This is all that we need,” repeats Bryan. His message 

may be a simple one, but it’s clearly effective. 

Auburn Fit are fitness professionals who’ve embarked on a mission 

to find better ways to achieve the benefits of fitness for ourselves, our 

families, and our friends. “We are local athletes that use the incredible 

trails, rivers, parks, and our unique training studio to clear our minds, 

condition our bodies, and connect with friends,” Bryan explains. “We are


trying to connect people with nature 

and show them that this is all the 

gym they need.” 

Bryan and his team want everyone 

to understand that one-size-fits-all 

programs don’t address individual 

needs. “We’ve learned that if you 

want different results than everyone 

else, you need to do different things 

than everyone else,” says Bryan. 

“Achieving the true benefits of fitness 

is a lifelong mission, not an annual 

resolution, so we take a different 

approach. We provide our minds 

with purpose, accountability, and the 

right attitude so we can pursue our 

dreams. We train our bodies to be 

strong, flexible, and balanced, so we 

can go wherever our dreams take us. 

We’ve created a community where 

we inspire others to pursue their 

dreams, volunteer our time so we can 

help others’ dreams come true, and 

connect with others to create the 

support system that helps make all 

our dreams a reality.” 

Clockwise: Jacquelyn Twardus. Group fitness 

with a view. Husband and wife partner squats. 

Rock workout. The Deckers’ use the strong 

boards. Hilma does strength work by the river. 

Jacqueline performs advanced yoga on a small 

boulder near the river. Photos by Jeremy 


Above clockwise: Jacquelyn Twardus and 

Zach Hersh performing yoga on a rock 

underneath No Hands Bridge. Bobby 

Decker doing the dreaded rockclimb 

where he carried this rock straight up a 

hill. Dirty hands make for the happiest 

workout. Bryan seen here running on no 

hands bridge in Auburn with his group 

fitness class in the background. Photos by 

Jeremy Burke, Auburn Magazine 

AUBURN FIT 

530.368.0172 

itsallgood41@hotmail.com 

140 Cleveland AveAuburn, CA 

Open Daily by appointment - You are 

welcome to stop by if we are there most 

of the time we are outdoors. 

35

STELLA+PARKER REVIVAL 

MAKING HISTORIC HIP 

Deb Arbogast, born and raised in Auburn, has taken 

823 Lincoln-Way back to its former glory. New owner 

Dan Tebbs of Victory Velo explained the process as one of 

finding a piece of history again. “I tried to bring back the 

heritage of the building. The exposed brick is fantastic,” 

explains Dan. 

Deb took the exposed brick to the next level by adding 

what she calls her “live wall.” Every morning she waters 

her wall with a spray bottle, and the effect is stunning. 

The green plants in contrast with the brick wall to give 

this space a warm, inviting feeling that reflects what Deb 

would like her patrons to feel when entering her business. 

“I want people to feel welcome, laugh and light spirited; 

like coming home.” 

The building is just the beginning of the transformation 

of this space. It has Deb written all over it with her hip, 

reclaimed style highlighting unique pieces that she travels 

all over California to find. When asked where she finds her 

pieces she laughs and changes the subject. 

Deb explains her design process as inspirational. “Like this 

table,” says Deb, referring to a green picnic table at the 

front of her shop. “I built this whole area around this one 

37


piece,” she explains. We asked Deb if she has any favorite 

pieces in the store. “I have some favorites, pieces from my 

personal collection, like the motorcycle in the window and 

the wildebeest behind my front counter.” 

Stella+Parker Revival got its name from Deb’s niece and 

nephew. Most of the store’s products are made in the 

USA and Europe and there’s a good amount of reclaimed 

furniture that Deb refinishes herself. She also carries two 

boutique clothing lines from Tysa, made in Malibu, and 

NV-Blue, made in San Francisco. Deb is proud that her 

clothing lines come from California-based businesses. 

In addition to the many talents that Deb has, I have to 

say that I love her art. She calls it her “Doodles.” They are 

on totes, mugs, shirts and cards, and have her depiction 

of Auburn, her logo and anything else that inspires her. 

If you follow her Instagram page, you can see her Doodles 

planning out photo shoots for her clothing lines. “Our 

biggest sellers are the mugs and totes with my doodle of 

Auburn,” she says. 

If you have yet to visit Deb and her shop we urge you to do 

so. Her new space is three times the size. “Super excited to 

be Uptown,” says Deb. 

Stella+Parker Revival 

823 Lincoln Way, Auburn, CA 

530.745.4157 | StellaParkerRevival.com 

Store Hours are Tuesday - Saturday 10 am - 6 pm 

All photos on the last four pages where taken inside Stella+Parker. Photos 

by Jeremy Burke, Auburn Magazine. 

39

Demo 

Days 

Taking a bike out for a test ride is 

an excellent way to upgrade your 

bike the right way. With four local 

bike shops representing all of the 

major brands, there is a bike in 

town that is your perfect dream 

ride. We happened to be in the 

canyon on the Pivot Cycles Demo 

Day. I ask what the bike of the 

day was and all three reps said the 

“Switchback 27.5 Plus.” 

We recommend purchasing your 

bike from a local bike shop. There 

are so many benefits to shopping 

local, here are a few reasons 

purchasing at local bike shops is 

better than buying online. Bikes 

don’t come pre-built, although 

some bike shops do build them for 

you this will cost you. 

VICTORY VELO BIKE SHOP 

835 Lincoln Way (530) 885-3986 

Owner Dan’s Kids Favorite Ride - 

“Culvert, I do a shuttle for them 

so they keep going.” 

ATOWN BIKES 

943 Lincoln Way (530) 820-3375 

Owner Duke’s Favorite Ride - 

“Foresthill Divide Loop” “Eastside 

Trail” 

AUBURN BIKE COMPANY 

13417 Lincoln Way (530) 887-8888 

Owner Curtis Favorite Ride - 

“Hidden Falls Area - Flow trails 

great for all ages.” 

BICYCLE EMPORIUM 

483 Grass Valley Hwy 

(530) 823-2900 

Photos taken on Victory Velo’s Pivot Demo 

Day. Right is Sam Guzman and Zach Heath 

on confluence trail. Pivot team were busy 

right out of the gate. The bike of the day 

was the switchback and my personal 

dream bike the Mach 6. Photos by Jeremy 

Burke, Auburn Magazine. 

40

TAKE A FLIGHT IN AUBURN, CA 

For this months flight, we focus on Crooked Lane Brewery in Auburn, CA. Ordering a flight is a great way 

to taste a variety of beer styles. From light to dark - Veedels Brau Kolsch, Kino Hefeweizen, Copper Eye 

IPA, Tidliwink English Brown Ale, Dottie’s Habit Oatmeal Stout. Crooked Lane is Located on Hwy 49 in 

Auburn, CA. Photo by Jeremy Burke, Auburn Magazine.

Drink 

43

LEMON DROP 3 WAYS 

CLASSIC LEMON DROP 

INGREDIENTS: 

1 1/2 ounces Citrus Vodka 

(Absolut Citron is my favorite) 

1/2 ounce Triple Sec 

1 teaspoon superfine sugar or to taste 

3/4 ounce freshly-squeezed lemon juice 

Ice cubes 

Superfine sugar for dipping 

Twisted peel of lemon 

INSTRUCTIONS: 

Mix the vodka, triple sec, sugar, lemon 

juice and half of an already squeezed 

lemon in a cocktail shaker half-filled 

with ice; shake well. 

Pour strained liquor into sugar-rimmed 

martini cocktail glass and garnish with 

a twisted peel of lemon. To create a 

sugar-rimmed glass, take a lemon wedge 

and rub the drinking surface of the 

glass, so it is barely moist. Dip the edge 

of the glass into the superfine sugar. 

CHAMBORD LEMON DROP 

INGREDIENTS: 


(Absolut Citron is my favorite) 


1/4 ounce Chambord 

1 teaspoon superfine sugar or to taste 

3/4 ounce freshly-squeezed lemon juice 

Ice cubes 



INSTRUCTIONS: 

Mix the vodka, triple sec, sugar, lemon 

juice and half of an already squeezed 

lemon in a cocktail shaker half-filled 

with ice; shake well. 

Pour Chambord sugar-rimmed martini 

cocktail glass, using a spoon place 

almost on top of Chambord, Pour 

strained liquor onto spoon slowly to 

create a layered effect. 

JALEPEÑO LEMON DROP 

INGREDIENTS: 


(Absolut Citron is my 

favorite) 


1 oz jalapeño simple syrup 

(recipe follows) 

1 teaspoon superfine sugar or 

to taste 

3/4 ounce freshly-squeezed 

lemon juice 

Ice cubes 



INSTRUCTIONS 

Shake all in a cocktail shaker 

filled with ice. Pour into two 

frozen martini glasses. Garnish 

with a jalapeño slice, or lemon 

twist. 

Simple Syrup Recipe 

1 cup sugar 

½ cup water 

1 jalapeño, seeded and rough 

chopped 

In a small blender, like a Bullet, 

add sugar and jalapeño. Whirl 

until the jalapeño is finely 

chopped and sugar has turned 

green. Add a little bit of the 

water to help it combine. 

Place the sugar mixture with the 

remaining water in a saucepan. 

Bring to boil and cook until 

sugar dissolved. Allow to 

cool to room temperature. 

Strain through a mesh sieve 

to separate chunks and fiber 

of jalapeño. Follow Classic 

Lemon Drop instructions from 

here.

Lemon drop three 

ways. My jalepeño 

sunk for this photo. 

Photo by Jeremy Burke 

45

46

PARK VICTORIAN 

HOUSE ON THE HILL GETS NEW LEASE ON LIFE 

Believed to date from the late 

1800s, the house had fallen into 

disrepair over the years. Through 

decades of sales, resales and property 

division, ownership was a tangled 

web of parcel maps, easements and 

other encumbrances, all of which 

made it very difficult to repurpose the 

property. 

Sam Hales and Kelly Cunningham, 

partners in a venture to turn the 

old dowager into a boutique bed 

and breakfast. As the partners move 

toward a “soft opening,” the place is 

abuzz with contractors, artisans and 

crafts people. Some of the six guest 

rooms are almost ready for guests; 

in others, work remains. “Every 

surface is new,” Hales said. It’s got 

the character of an old Victorian, but 

when you come inside, everything is 

new.” 

The partners foresee the Park 

Victorian – named for its spot atop 

Park Street – as the first phase of 

development for the 6-acre parcel, 

which also features a carriage house. 

Ultimately, they’d like to build 

separate cabins on the property. 

The idea is to become a high-end 

B&B and also a place that a group 

could take over for a wedding, family 

reunion or some other special event. 

“You’ll be able to stay by the room, 

or take the whole house,” Hales said. 

With an eye toward authenticity and 

high quality, Cunningham and Hales 

are sweating every detail, large and 

small. “Plumbing, electric – all new,” 

Cunningham explained. 

Left: The parlor with a view. Above: The grounds are in full bloom. Beautiful details like this vintage lion. A picture through vintage handmade window 

glass. Photos by Jeremy Burke, Auburn Magazine


Why now, and why Auburn? “It 

seemed like it’s ready – Auburn is 

ready for this,” said Cunningham, 

whose background is in software sales 

and recruiting. 

“This is an expensive side project,” 

she said with a pained smile. 

Cunningham and Hales, whose 

background is in real estate, said city 

officials have been encouraging and 

cooperative with the development. 

“Working with Auburn is three times 

better than working with some other 

(cities),” Cunningham said. 

Hales and Cunningham closed the 

sale on the property just before 

Christmas, paying about $1.1 million 

for the 2,600-square-foot residence 

and the 1,200-square-foot carriage 

house, which is adjacent to the main 

house. 

Cunningham’s brother, Kyle Faber, 

will be the innkeeper-in-residence, 

living in the carriage house and 

ensuring that guests’ experiences 

meet their highest expectations. 

Making over a house with the 

pedigree of the Park Victorian is no 

small feat. In addition to redoing 

the electrical, plumbing, heating 

and air conditioning, there’s the 

furnishings to consider. No detail 

has been overlooked, and Hales and 

Cunningham are trying to use local 

contractors and crafts people to 

refurbish and, where necessary, to 

rebuild. 

The large kitchen – spacious enough 

to serve as a catering kitchen – has all 

new surfaces. Cabinets are being done 

by a company in Georgetown. The 

high ceilings and solid workmanship 

are evident even in the most cursory 

glance. 

Every wall was either painted, 

resurfaced or touched up. In one 

guest room, they used black paint 

over existing textured wallpaper to 

create a visually stunning effect. One 

can’t help but touch the walls. 

Another room features the original 

glass doorknobs that everyone 

remembers from Grandma’s house. 

Beds and bedding, procured from 

Tucked In in Old Town, are topquality. 

The bedding is all natural. 

“Every room will have either a king 

or a Cal king bed,” Hales said. 

Almost all the guest rooms still have 

the glass window panes dating back 

to the early 20 th century – when 

glass panes were handmade, rippling 

with slight, wavy imperfections. 

Looking out one of the second-floor 

bedrooms, through the wavy glass, to 

the courthouse atop the hill, one gets 

Above Clockwise: Beds purchased locally at Tucked In, Great stained glass touches throughout the propoerty, Sam Hales, Kelly Cunnigham and Kayle 

Faber. Stella+Parker Revival owner Deb Arbogast designed this special mug for the Park Victorian. Photos by Jeremy Burke, Auburn Magazine

a sense of what a visitor to Auburn 

might have seen in Old Town’s 

yesteryear. 

In addition to gorgeous views from 

every guest room, the interiors make 

you want to look, touch and explore 

the whole house. Antiques abound – 

Hales’ father is a collector and helped 

the partners procure many of the 

house’s dressers, vanities, end tables, 

chairs and mirrors. 

Many surfaces are made with, or 

enhanced by, reclaimed wood, 

procured by Loomis artisan David 

Besler, who makes such things as 

tables and barn doors from the old 

wood so coveted in new custom 

construction. Much of the home’s 

“swag” comes from Stella + Parker, 

also in Auburn. 

The crews are working mostly from 

the inside out, redoing all the interior 

surfaces before the landscaping work, 

which will come later. The potential 

is clear to see – the grounds abound 

in old trees, shrubs, planters and 

grassy lawn areas. Here and there, 

small clearings are set with concrete 

and stone. A little grooming and the 

place would be picture-perfect as the 

site for a wedding. 

But special events are expected to 

be only part of the business. Hales 

and Cunningham envision the 

Park Victorian as a perfect weekend 

getaway for people from Sacramento 

or San Francisco, or as a very pleasant 

overnight waystation for coastal 

travelers to Lake Tahoe. 

To that end, the partners are teaming 

up with Carpe Vino, Old Town’s fourstar 

wine restaurant, to provide guests 

with an impeccable meal to nourish 

and entertain them while staying 

over in town. 

Gary and Drew Moffat, the father- 

Above Clockwise: Beds purchased locally at Tucked In, Great stained glass touches throughout the propoerty, Sam Hales, Kelly Cunnigham and Kayle 

Faber. Stella+Parker Revival owner Deb Arbogast designed this special mug for the Park Victorian. Photos by Jeremy Burke, Auburn Magazine


Photos by Jeremy Burke, Auburn Magazine 

and-son team that owns and operates 

Carpe Vino, will use their tricked-out 

electric buggy to shuttle guests from 

the hilltop restaurant to the Friendly 

Confines at the bottom of the hill. 

“It’s a hard walk up that hill,” Gary 

Moffat explained. “We can pick them 

up, they can enjoy a nice meal with 

us, and they don’t have to worry 

about parking and driving back up 

the hill.” Drew is similarly excited 

about working with the new Park 

Victorian. “That’s exactly what we’ve 

been looking for – a nice B&B that 

can be accessed easily,” he said. “It’s a 

perfect tie-in. We’re definitely trying 

to keep the business in Old Town.” 

Hales offered a special tip of the 

hat to Auburn City Manager Bob 

Richardson. “He’s been fantastic to 

work with,” Hales said. 

Prices are expected to run about 

$300 a night at the Park Victorian. 

The B&B already has a Facebook 

page and a Twitter account -- proof 

that a 19 th -century dowager can dress 

herself up and fit right in to the 21 st 

century. 

YES, WE KNOW... YOU SLEPT WELL 

218 WASHINGTON ST D, AUBURN (530) 745-4317 

TUCKEDINBED.COM

ALL ABOUT THE BEDS 

TUCKED IN - A NATURAL SLEEP STORE 

“ 

Kelley & Sam’s vision for this property is a perfect balance of progress and care of the historical 

significance of Old Town. They see the opportunity to offer a much needed lodging into Old 

Town while being mindful of the historical character of the property. I am confident that they 

will be generous caretakers and successful at this venture. 

Tucked In; Organic Sleep Shop is 

the Greater Sacramento area’s 

premier destination for organic 

mattresses, beds, bedding, and nursery 

furniture. Locally owned and operated, 

we strive to help you find the most 

comfortable night’s sleep anywhere. 

Our products are certified organic, 

toxin-free, comfortable, Americanmade, 

and can be customized to meet 

your deepest sleep needs. 

Overall, you should start your day 

feeling your absolute best. We believe 

that good quality, smart style, and 

a healthy bedroom shouldn’t cost 

a fortune. We create bedrooms as 

unique as you, and we specialize in 

mattress and pillow fittings. 

HAND-SELECTED MATERIALS 

We’ve gathered nothing but the 

finest materials from layers of Texas 

grown organic cotton to California 

grown Eco-wool and GOLS certified 

rubber. We never cut corners or 

sacrifice quality for quantity. The 

perfect recipe for a good night’s sleep 

is defined by the incredibly high 

standard of the ingredients we use. 

HAND-BUILT CONSTRUCTION 

Each brand represented at Tucked 

In are mattresses constructed by 

dedicated artisans who bring 

decades of unique experience to 

their work. “Mass production” and 

“mattresses-per-minute” aren’t 

words you’ll hear. The process is 

a labor of love, focusing on every 

cut, every stitch and every layer. 

The result: Handmade organic and 

natural fiber mattresses that set the 

standard for luxury. 

“ 

~ Brandy Alvis, Owner Tucked In Bed 

ERGOVEA 

We believe that healthy sleep is the 

foundation of your life and overall 

well-being. Ergovea Mattreses and 

Topper products are naturally better 

for you and the environment. The 

certified organic material used in 

each product comes from renewable 

resources and are always certified by 

third party agencies. 

Our mattress and bedding collections 

utilize what mother-nature provides. 

We believe natural fibers and 

materials are less invasive to the body 

thus leading to a better night’s sleep. 

We have searched the globe for the 

finest and most certified organic and 

natural materials. New partnerships 

and collaborations with some of the 

best manufacturers have allowed our 

inspirations to come to fruition. 

Photos taken by the very talented Marie of Permanent Glimpse Photography in Auburn, CA 51

WHY I LIVE IN THE FOOTHILLS 

by Katherine Katches 

Having lived in the Foothills since 

I was five years old, I can state 

authoritatively that we truly live in a 

gem of an area. 

Like many longtime Auburn, Placer 

County, and Foothills residents, my 

grandparents moved up here from 

Southern California in the 1970s, and 

my parents would often visit, aspiring 

to one day move here themselves. 

We made that move when I was five 

years old, and they never looked 

back. It’s a decision for which I’m still 

grateful. 

What’s so special about this area? 

What makes it a place that many 

from around the world come to visit, 

from the Sierra Nevada to the Wine 

Country to the San Francisco Bay? 

We live a unique and beautiful 

area: We are less than an hour from 

the snow and two hours from the 

ocean, and the wine country is in 

our backyard. Here, we have it all -- 

from country living to a night out in 

the city. We enjoy different seasons 

throughout the year. 

It’s an excellent area to raise a family, 

with good schools and local sports 

organizations and a great place to 

retire. 

The recreational opportunities are 

varied and never-ending, from skiing 

to hiking to boating and white-water 

rafting. 

All that playing makes one hungry 

and thirsty, and this area is a standout. 

There are countless wineries, 

breweries, organic farms and farmers’ 

markets, stretching from Colfax to 

Roseville. 

There are so many options for people 

of all ages to enjoy and do in the 

foothills! 

It’s no wonder why the real estate 

market values in the area continue 

to stay steady throughout the years. 

Whether culturally, recreationally 

or environmentally, this truly is the 

Gold Country. 

The Vineyard Salon 

BRINGING A LITTLE PIECE OF NAPA TO AUBURN 

201 CHANNEL HILL AUBURN, CA 

(JUST OFF LUTHER RD) 

530.885.5012 TheVineyardSalon.com

MENTION THIS AD 

TO RECEIVE 20% OFF 

ENTIRE CHECK. 

THE DAILY EGG 

844 Lincoln Way 

530.878.5325 

11960 Heritage Oak Place 

AUBURN, CA 

530.823.MAXS 

WE’RE BACK! 

eatatmaxs.com 

940 Lincoln Way Auburn, CA 

530.888.0455 

Come in and create 

your own yummy 

dessert! 

$2 

SANDWICH & SODA WITH 

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OFF 

I 

DYNAMIC MOTHER-DAUGHTER 

TEAM DOING IT RIGHT! 

had a chance to meet up with 

the Teixeira Team, Susan and 

Leilani. It was refreshing to see a 

passion for excellence and sheer 

determination to exceed their 

clients’ expectations. 

AM: You were very successful in 

the Sacramento area. Why the 

move to Auburn? 

Susan: 21 years ago I moved 

to Auburn to raise my beautiful 

daughter Leilani, and I am so happy 

that I chose it. Leilani has been a 

competition gymnast for 10 years 

at Forest Lake Christian. I love the 

people and everything there is to 

do in this area. 

AM: What would you say are your 

biggest accomplishments? 

Susan: This is easy. When I die, if 

my tombstone reads, “Best Mom 

Ever,” then I am fulfilled. Careerwise 

there have been two instances 

that are a tie, and I remember them 

fondly. I had a client a few years 

back that thought buying a home 

was unattainable. He was 21 and 

only made $14 per hour; luckily 

he had a little money set aside that 

COMMUNITY PROFILE 

he was going to buy a car. Well, I 

conquered the impossible because 

no Realtor would even call him 

back. Six months later we got him 

into a condo. The second was a 

22-year-old single mother. Her 

dream was to be the only one in 

her family to own a home. It took 

over 18 months we worked hard 

together and finally got her into 

her first home. I was there when 

she first walked in the door. She 

was so emotional, and to this day 

I still remember the address to that 

home. 

AM: Where’s your favorite place to 

dine out? 

Susan: Monkey Cat 

Leilani: Mongolian BBQ in 

Downtown. It’s just so good. 

Both Susan and Leilani bring a lot 

to the table. The vast experience 

from Susan coupled with the firsttime 

homebuyer from Leilani help 

them see the world as conquerable. 

Focused on results for their clients 

and being involved in their 

community are crucial. Real estate 

is not a job to them -- it’s a way 

of life. 

Photo by Jeremy Burke 53

FOOTHILL DREAM HOME OF THE MONTH 

3535 SUGAR RIDGE RD 

MEADOW VISTA, CA 

This beautiful two bedroom(potentially four), three 

full baths home that sit on 4.6 acres with stunning 

mountain views. Home is 2,633 square feet which 

include an unfinished 412 square foot bonus room. The 

rustic interior of this home feels like you are stepping 

into a log cabin. The three custom baths include craft 

vanities, glass enclosure or walk-in showers. Kitchen has 

granite counter tops & island. Your very own oasis in the 

backyard with large composite deck, hot tub, waterfall 

feature, greenhouse & fenced garden area. Beautiful 

native rock walls are along the home & driveway. 

ETAILS 

Beds: 2-4 

Baths: 3 

Square Feet: 2633 

Lot Size: 4.6ac 

Garage: 2-car 

School: Placer Union 

School District 

Year Built: 2003 

Listing #17017121 

$769,000

The Auburn Fairgrounds will 

again be the location of the 

Auburn Home Show, voted the Best 

of the Best Auburn Event seven 

times. This popular 3-day event 

packs the fairgrounds with hundreds 

of exhibitors for your Home, Garden 

and Gracious Living 

New this spring is our Grand Prize 

Giveaway, a $10,000 Geodesic Dome 

Greenhouse kit. Visit the Taste of 

Placer Building for cooking demos 

and a variety of fresh produce and 

products. Discover how a garden shed 

can be transformed into additional 

living space. 

The Landscapers Meadow is back 

with stunning garden vignettes. 

Shop for graduation and wedding 

AUBURN HOME SHOW 

Join us for the best event in Auburn! 

gifts in our Gift & Gourmet Galleria. 

The show is large, come early, have 

lunch and take advantage of special 

show pricing. 

GRAND PRIZE GIVEAWAY 

$10,000 Geodesic Dome Greenhouse 

Kit 

Landscapers Meadow has the 

Grand Prize Giveaway, the $10,000 

Geodesic Dome Greenhouse kit by 

Dome Creations LLC. 

Geodesic domes are affordable, 

saving materials and labor. Creations 

geodesic domes can be easily erected 

in one working day or less. They 

are used as second homes, hunting 

cabins, spa enclosures, greenhouses, 

man caves, and now as tiny houses. 

Many can be easily transported in a 

small trailer and geodesic domes are 

energy misers to begin with, and can 

easily be taken off the grid. 

You can fill out this entry form and 

take it to the show where you will 

find the contest rules are on display. 

More forms will be at the show for 

your convenience, then drop the 

form off at the Armory. 

Looking to expand your living space? 

Convert a garden shed to a home 

office, studio or extended living that 

are custom-built to fit your needs. For 

inspiration, see Backyard Unlimited’s 

display model in the Landscapers 

Meadow (Map #13). It features a 

stained, rough-sawn pine interior 

with laminate flooring, an electrical 

Grand Prize

CONTINUED FROM PREVIOUS PAGE - AUBURN HOME SHOW 

package and insulated door and 

windows. 

Prizes, Prizes and More Prizes. 

Everywhere throughout the show 

you will find prizes and giveaway, too 

many to list. Map #10 holds Halls 

Window Center with $3,000 towards 

windows or doors; Eco Guard Pest 

Management will be found in Map 

#3 and they are holding a drawing 

worth $615 for a one year of pest 

management. Also find gift baskets, 

propane tanks, and gift certificates. 

Prizes totaling over $5,000 will be 

given away by vendors at the Prize 

and Giveaway Plaza (Map #8). Over 

20 vendors are waiting with prizes 

such as artwork, bbq hook, jewelry 

and much more. Someone has to 

win! For more information visit 

AuburnHomeShows.com 

May 19th, 20th & 21st, 2017 

Hours: Friday 11 am - 6 pm, 

Saturday 10 am - 6 pm, Sunday 10 

am - 5 pm 

Admission: General: $8, Children 

5-12: $1, Under 5 free, Senior Day - 

Friday 19th: $2, Parking $6.00 

Build, Remodel, or Downsize the Show Has it All 

Many homeowners find their 

homes outdated, needing repair, 

too small or too large. For many, 

the easiest and most cost-effective 

solution is to remodel. 

Kitchen and bathrooms remain the 

most popular remodeling projects. If 

your home only has one bathroom, 

you can potentially recoup 80%- 

130% of the cost by adding another 

one. 

Kitchen remodels have an average 

return of 93%. Remodels can range 

from minor to extensive, much 

depending upon accessories. Partial 

remodels can include just refacing or 

replacing cabinets, countertops, new 

energy efficient appliances, etc. 

Home too small? Finish off a 

basement or attic; multi-purpose a 

room by adding a wallbed, extend 

living space with sunrooms, convert 

garden sheds or enhance outdoor 

living complete with kitchens. 

Many empty nesters want to down 

size but find remodeling their home 

more economical than moving. 

Converting bedrooms into offices, 

craft or media rooms are favorites. 

Previously cramped living and family 

rooms are combined for an expansive 

and spacious area. Master bedrooms 

gain that resort feel when rooms 

are enlarged; wet bar, fireplaces and 

French doors are added leading to a 

private patio. Spa like baths with 

separate multi-head showers, jetted 

tubs and his and her closets. 

Meet the experts at the show and 

make your dreams come true. 

Also popular are the walk-in tubs. 

Several show vendors showcase a 

variety of options. 

Complete kitchen remodels create 

luxurious rooms with state of the 

art equipment perfect for the most 

discriminating chef. 

For more information go to www. 

AuburnHomeShows.com. 

Photos provided by the Auburn Home Show 57

FEATURED EVENT 

JUNE 16, 2017 

PARTY IN THE PARK 

5:30 PM-10:00 PM 

www.partyinthepark.net 

Party in the Park is located in the 

beautiful setting of ARD’s Regional 

Park, just off Hwy 49 in North Auburn 

- In addition to the music, we offer 

a huge Beer Garden and BBQ Pit 

where one can find anything from Pizza 

to Veggie Wraps - Snow Cones to 

Margarita’s - Want more? - We got it. 

MAY 18, 2017 

7:00 p.m. - 9:00 p.m. 

VERTIGO 

State Theatre 985 Lincoln Way 

Auburn, CA 530.885.0156 

A San Francisco police detective, 

John “Scottie” Ferguson, leaves the force 

after seeing a fellow policeman fall to his 

death during a rooftop chase. Ferguson 

suffers from vertigo, an extreme anxiety 

associated with heights. He confides in 

his ex-fiancee Midge and is hired for a 

detective job by Gavin Elster, a former 

schoolmate. Elster wants Scottie to follow 

his wife Madeleine, who he fears is 

suicidal. As Scottie tails Madeleine and 

saves her from a suicide attempt in the 

bay, he falls in love with her. But Scottie 

is unable to stop her next attempt as she 

climbs the bell tower of an old Spanish 

mission and jumps off the top. Devastated, 

Scottie withdraws from life temporarily 

but is jolted back to reality by 

his encounter with Judy, a shopgirl who 

bears an uncanny resemblance to the 

dead Madeleine. In his relentless pursuit 

of her, his fascination turns to obsession. 

MAY 20 

7:00 pm - 9:00 pm 

COMEDY GALA – 2017 

Auburn State Theater 

A veteran in the world of stand-up, 

Maryellen Hooper’s comedy has taken 

her from clubs and colleges to theaters 

THINGS TO DO 

Art, Music and Theatre 

and television. She’s appeared on “The 

Dennis Miller Show,” “The Martin 

Short Show,” “The Tonight Show” with 

Jay Leno and has had her ½ hour special 

on Comedy Central called “Lounge 

Lizards.” In 1998, the comedy industry 

awarded Maryellen “Female Comedian 

of the Year” at the American Comedy 

Awards. A physical, story-teller, Maryellen’s 

act is an ever-evolving story about 

her life as a woman, wife, and mother. 

Never crude or offensive, her accounts 

of life’s little annoyances leave audiences 

exhausted from laughter. 

MAY 21, 2017 

SPRING ANTIQUE & VINTAGE FAIR 

Streets of Old Town Auburn 


Please join us for our Spring Antique 

& Vintage Fair that is held in the streets 

of historic Old Town Auburn where we 

have had this show since 1966! Come 

enjoy 150+ vendors with antiques, 

collectibles, vintage, upcycled and reclaimed 

items. Live music and delicious 

food items. 

JUNE 02, 2017 

6:00 p.m. - 9:00 p.m. 

THE AUBURN ART WALK 

Streets of Old Town & 

Downtown Auburn 


The Auburn Art Walk is the first Friday 

of April, June, August and October 

2017. Enjoy a showcase of original artworks 

displayed in dozens of Downtown 

and Old Town Auburn venues. Hop 

from venue to venue, meet the artists 

and let art, music and a sense of piece 

fill you. The Auburn Art Walk is a great 

way to become acquainted with local 

businesses and the arts community! Artworks 

remain on display for two months. 

Art Shows, Music, Demonstrations, 

Children’s Activities, Wine Tastings, 

Pop-up Exhibits, Readings, & More 

JUNE 03, 2017 

8:00 p.m. - 10:30 p.m. 

THE FLOYD 

State Theatre 985 Lincoln Way 


“The Floyd” is a tribute to the sounds, 

sights, and emotions of one of the greatest 

rock & roll bands in history: Pink 

Floyd! “The Floyd” will take you on a 

musical journey that spans nearly two 

decades of Pink Floyd history, recreating 

many of the greatest moments from 

Meddle, The Dark Side of the Moon, 

Animals, Wish You Were Here, The 

Wall and Momentary Lapse of Reason. 

“The Floyd” a two hour, family friendly, 

multi-media, rock & roll concert event 

that captivates all the senses! Some of 

the area’s best musicians, engineers, and 

technicians have teamed up to deliver 

an unforgettable Pink Floyd experience!

These photos were taken at Mel’s Diner weekly carshow with the Sacramento Townsmen Car Club. Every 

Wednesday in the parking lot from 4pm -8pm. Photos by Jeremy Burke, Auburn Magazine 

It’s Car Show Season! 

JUNE 25 TH 

9:00 am - 2:00 pm 

3rd Annual Car Show 

Meadow Vista Park 

JUNE 4 TH 

Mother Lode Model T 

Show & Swap Meet 

Gold Country Fairgrounds 

530 878-8830 

JUNE 3 RD 

8 am - 2 pm 

A Day at the Garage Car Show 

Meadow Vista, CA 530.878.8830 

JUNE 17 TH 

7 am - 2 pm 

Meadow Vista Lions Car Show 

Meadow Vista Park 530.637.5359 

JUNE 9 TH 

4 pm - 9 pm 

2017 Cruise Nite Downtown 

Auburn Lincoln Way, Auburn, CA 

JUNE 24 TH 

8 am - 3 pm 

Mel’s Auburn American Graffiti 

Car Show 1730 Grass Valley Highway 


MAY 20TH 

Mountain Bike Skills-Wheel 

Lifts and Cornering - Auburn CA 

www.asingletrackmind.com 

Learn the skills needed to master cornering 

and wheel lifts. 1-day skills clinic is 

focusing on the fundamentals and purpose 

of cornering and wheel lifts. Plan on looking 

at reasons to lift the front or rear wheel, 

where to use it on the trail and how it can 

make you faster, smoother and more confident. 

With that new speed and confidence, 

you’ll need to be able to corner faster. So we 

will take a good look at what types of corners 

there are and how to set up, analyze and 

rail them. A great opportunity to expand the 

solid techniques you may already be using. 

This is a solid clinic with the focus on the 

key aspect most people want to learn more 

about. Come out and shred. 

JUNE 9-11 

2017 El Dorado Benduro 

Georgetown, CA 

A weekend of Enduro racing hosted by 

Josh Bender. Great Trails, Cold Brews. Live 

Endurance Events 

Music, six timed stages on predominately 

blue to double black diamond singletrack in 

the Rock Creek OHV Recreational Area. 

SUNDAY, MAY 21ST 

Auburn Triathlon - Half IM, 

International, Sprint, Mini, AquaBike 

American River Canyon Overlook Park, 

855 Pacific Ave, Auburn, CA 

Are you tough enough? World’s Toughest 

Half IM, International, Sprint, World’s 

Toughest AquaBike www.auburntriathlon. 

com for details and registration 

SATURDAY, JUN 10, 2017 

Wildest Ride in the West 

(140, 110, 80-mile Cycling Events) 

Gold Country Fairgrounds, 1273 High St, 

Auburn, CA 

All three rides start and finish at the Gold 

Country Fairgrounds, in Auburn, CA for 

more information go to www.wildestride. 

com. 

We want to know email your event to us 

jeremy@burke-publishing.com 

59

916.596.9000 

WELCOME TO YOUR NEW AUBURN EXPERIENCE 

WINE COUNTRY | ADVENTURE SPIRIT | LAKE TAHOE 

195 PARK STREET AUBURN, CA | 916.596.9000 | PARKVICTORIAN.COM

Auburn Magazine

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