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VISIT US AT THE AUBURN HOME SHOW - MAY 19TH-21ST FOR OUR EXCLUSIVE LISTING SPECIAL GARY MORIN AGENT MICHAEL ORCUTT AGENT KATIE CARNAHAN AGENT FRED MERRIAM ASSOCIATE BROKER LISA TENA ASSOCIATE BROKER JULIE ATKINSON AGENT ALICE CAGLE AGENT CINDY STEWART ASSOCIATE BROKER STEVE DREYER AGENT RUTH MUDD AGENT JOHN KYSAR AGENT JULIE MCGUIRE AGENT GEORGE THRELKEL ASSOCIATE BROKER TORI BOULEY AGENT CHRISTY MCBAIN AGENT “Teamwork That Makes Your Dreams Work” THE SIGNATURE OF EXCELLENCE THERESE BEECHLER MANAGING BROKER CalBRE#1294028 SelectEstateProperties.com 900 Lincoln Way Auburn CA 95603 | (530) 887-1777 AMY SUMMERS ASSISTANT MANAGER
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
Page 1 and 2: W aterfalls W ildflowers UBURN EAT
Page 3 and 4: Kitchen Pools & Spas Baths Fine Out
Page 5 and 6: contents P.25 P.26 P.28 P.29 Choppe
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Page 10 and 11: stellarSMILE Father-Daughter Team t
Page 12 and 13: E at Alaskan Halibut is served with
Page 14 and 15: When visiting the venerable Carpe V
Page 16 and 17: 16 Carpe Vino owner Gary Moffat enj
Page 18 and 19: nosh at the bar, and others conside
Page 22 and 23: And although the physical location
Page 24 and 25: Eco friendly full service salon Jan
Page 26 and 27: Local Heroes 1120 High St Auburn, C
Page 28 and 29: ON THE HEALTHY SIDE Healthy Habit o
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Page 32 and 33: 32 Jacquelyn Twardus Zach Hersh per
Page 34 and 35: CONTINUED FROM PREVIOUS PAGE trying
Page 37: STELLA+PARKER REVIVAL MAKING HISTOR
Page 40: Demo Days Taking a bike out for a t
Page 43 and 44: Drink 43
Page 45 and 46: Lemon drop three ways. My jalepeño
Page 47 and 48: PARK VICTORIAN HOUSE ON THE HILL GE
Page 49 and 50: a sense of what a visitor to Auburn
Page 51 and 52: ALL ABOUT THE BEDS TUCKED IN - A NA
Page 53: MENTION THIS AD TO RECEIVE 20% OFF
Page 56 and 57: The Auburn Fairgrounds will again b
Page 58 and 59: FEATURED EVENT JUNE 16, 2017 PARTY
Page 60: 916.596.9000 WELCOME TO YOUR NEW AU

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