Auburn Magazine

j.burke

A premium lifestyle publication that focuses on Eat+Play+Drink in the greater Auburn area. Readership will exceed 75,000 for our first edition. A locally owned multi-media company.

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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844 Lincoln Way

530.878.5325

11960 Heritage Oak Place

AUBURN, CA

530.823.MAXS

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530.888.0455

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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

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