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
Katherine Katches
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.
CONTINUED FROM PREVIOUS PAGE
“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

CONTINUED FROM PREVIOUS PAGE
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

Eco friendly full service salon
Jane Iredale Makeup, Davines hair care,
Image skin care, Deva curl
We believe that your salon experience should make you feel like
the comfort of being at home. We strive to provide products that
have sustainable beauty and zero impact.
VintageRoseSalon.com
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
Burke, Auburn Magazine

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

CONTINUED FROM PREVIOUS PAGE
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
Burke, Auburn Magazine

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

CONTINUED FROM PREVIOUS PAGE
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:
1 1/2 ounces Citrus Vodka
(Absolut Citron is my favorite)
1/2 ounce Triple Sec
1/4 ounce Chambord
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 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:
1 1/2 ounces Citrus Vodka
(Absolut Citron is my
favorite)
1/2 ounce Triple Sec
1 oz jalapeño simple syrup
(recipe follows)
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
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

CONTINUED FROM PREVIOUS PAGE
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

CONTINUED FROM PREVIOUS PAGE
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

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530.878.5325
11960 Heritage Oak Place
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530.823.MAXS
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530.888.0455
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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
Auburn, CA 530.451.6822
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
Auburn, CA 530.885.5670
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
Auburn, CA 530.885.0156
“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
Auburn, CA 916.396.7922
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