El Dorado County_Foothills_Style Magazine - November 2018

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10 TOP CHEFS Mark Berkner Taste Restaurant, 9402 Main Street, Plymouth, 209-245-3463, restauranttaste.com Mark Berkner serves as the department chair for the San Joaquin Delta College of Culinary Arts, a tasty full circle from when he was a student studying culinary arts at Contra Costa College. The chef and educator believes that all chefs are artists, and after a bite of his foie gras or seared scallops, we’re inclined to agree. Food philosophy: Food should be prepared and consumed at its most optimal freshness and ripeness while showcasing the natural flavors of the ingredients. It shouldn’t be intimidating, but it should be a nourishing experience that makes your taste buds happy. If I wasn’t a chef, I’d be: Test driving dirt bikes. Guilty pleasure food: Reuben sandwiches. Favorite ingredient to work with: Wild mushrooms that I’ve foraged. For dinner last night, I ate: Liverwurst on crackers at 10 p.m. Favorite food pairing: Toast paired with anything! Favorite restaurant and dish: The Waterboy, and anything on the menu. You’d never know it, but: I’m a professor. Dan Moore 36 Handles, 1010 White Rock Road, El Dorado Hills, 916-941-3606, 36handles. com Dan Moore brings his experience of training under chefs from New Orleans, San Francisco, and Sacramento to deliver a polished pub experience at 36 Handles. He loves using seasonal and local ingredients whenever possible, which is evident in the restaurant’s menu that changes monthly. First memory of food: BBQ outings at my grandparents’ house in Folsom. Food philosophy: Keep it simple—and seasonal. If I wasn’t a chef, I’d be: A firefighter. Top cooking tip: Salt. Use more of it. The best thing I ever ate: A wood-fired pizza from an old pizza place in New Haven, CT. One food I’ll never get behind: Broccoli. Guilty pleasure food: Pizza. Favorite ingredient to work with: Pork. For dinner last night, I ate: A hamburger. You’d never know it, but: I have four kids. 32 styleedc.com // NOVEMBER 2018 // /styleedc /stylemediagroup /stylemediagroup /stylemagedcf Julian Perrigo-Jimenez Julian’s Pâtisserie & Café, 6610 Folsom-Auburn Road, Suite 7, Folsom, 916-936-4735, julianscafe.com Julian Perrigo-Jimenez of Food Network fame (he just finished filming a Cake Wars episode to air next October) is all about pushing himself and staying innovative. The California Culinary Academy of San Francisco graduate specialized in baking and pastry arts, and returned from Las Vegas—after having worked alongside worldrenowned pastry chefs with stints at the Bellagio and Caesars Palace—to bring the baked goods home to Folsom. First memory of food: Buttermilk pancakes that my grandma used to make from scratch. She’d brush each one with melted butter, and they were the best pancakes I’ve ever had. Food philosophy: Food is an art and a form of creative expression. If I wasn’t a chef, I’d be: A teacher. I love helping young people achieve their goals. Top cooking tip: Don’t be afraid to make anything—everybody has to start somewhere. The best thing I ever ate: My first crêpe in the streets of Paris. One food I’ll never get behind: Mushrooms. Guilty pleasure food: Ice cream. Favorite ingredient to work with: Chocolate. For dinner last night, I ate: A bacon, egg, and cheese croissant. Favorite food pairing: Ice cream and bread pudding. Favorite restaurant and dish: Lasagna at The Place. You’d never know it, but: I used to be really into skateboarding. Taro Arai Mikuni Japanese Restaurant & Sushi Bar, various locations, mikunisushi.com The self-proclaimed happiest chef ever, Taro Arai learned how to cook from watching his mother and reading books. When the raw fish aficionado and hailed “Lord of Rice” isn’t rolling delicious concoctions from the sea, you can probably find him doing charity work—or devouring his mother’s homemade dashi. First memory of food: I grew up eating my mom’s home-cooked meals, so maybe a bowl of rice with a raw egg, from one of our own chickens, or furikake, which is dried fish and vegetables. Food philosophy: I follow the three “F”s: fresh, freestyle, and freaky! If I wasn’t a chef, I’d be: Working for a charitable organization, which I already do part-time at the Mikuni Charitable Foundation. Top cooking tip: There are no rules, so just cook from your heart. The best thing I ever ate: Tai (sea bream) sashimi in my hometown of Amakusa, Japan. One food I’ll never get behind: I’ve traveled all over the world looking for one thing that I didn’t like, but I haven’t found it yet—I like everything! Guilty pleasure food: I never feel guilty. Favorite ingredient to work with: Fresh fish. For dinner last night, I ate: Sōmen noodles from Nagasaki, Japan, with my mom’s homemade dashi. Favorite food pairing: Nigiri and sake. Favorite restaurant and dish: I have too many friends in this field—I like all of the restaurants! You’d never know it, but: I used to be very short-tempered, but now I’m full of joy.
Kara Taylor The Farm Table, 311 Main Street, Placerville, 530-295- 8140, ourfarmtable.com Kara Taylor started working in coffee and donut shops when she was 13, followed by a pie-making stint at an apple orchard. By 15, she was cooking on the line at a fine dining Italian restaurant. Today? You can find her slinging some of the best duck confit in Northern California, among other things. First memory of food: Eating lobster at a birthday party when I was four. Growing up in coastal New England, it was a family tradition to eat lobster on our birthdays. Food philosophy: Less is more. If I wasn’t a chef, I’d be: Doing community development work in the nonprofit or public sector. Top cooking tip: Don’t rush it. Dishes cooked “low and slow” like confits and braises are my specialty. The best thing I ever ate: Lobster in butter, lobster bisque, lobster roll—I really love lobster. One food I’ll never get behind: I can’t think of anything I’ll never like! Guilty pleasure food: Fried chicken, but I don’t really feel guilty about it. Favorite ingredient to work with: Pork. For dinner last night, I ate: A sausage sandwich with grilled peppers and onions. Favorite food pairing: During fall, butternut squash and chipotle chili. Favorite restaurant and dish: Chile Relleno and Blood Sausage Tacos from Santa Maria Taqueria. You’d never know it, but: I spent a year working as a tool librarian, lending out tools and fixing small engines on lawn mowers. NOVEMBER 2018 // styleedc.com 33
Page 1 and 2: 16 HOLIDAY SURVIVAL TIPS // LOCAL T
Page 4 and 5: contents NOVEMBER 2018 7 What’s U
Page 6 and 7: get to know Q &A WHAT DO YOU WANT T
Page 8: local matters Placerville Recreatio
Page 11 and 12: GREAT SHOWS. UP CLOSE. IN FOLSOM! W
Page 13 and 14: Photo courtesy of its respective co
Page 15 and 16: BIG AUTUMN AUCTION September 15 //
Page 17 and 18: New Patients Always Welcome! first
Page 19 and 20: Physiologist, Roseville Health & We
Page 21 and 22: Give Where You Live Drive Out Hunge
Page 23 and 24: TOTAL VISION CARE EYEWEAR DR. SHAWN
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Page 27: SPECIAL ADVERTISING SECTION Green A
Page 30 and 31: 10 TOP CHEFS Dean Hiatt Poor Red’
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Page 36 and 37: SPECIAL ADVERTISING SECTION Voted B
Page 38: eat & drink DINING SPOTLIGHT By str
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Page 43 and 44: H BEST FOOD AND DRINK H AS VOTED BY
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Page 51 and 52: Yes, This is The 2018 Stickley Coll

El Dorado County_Foothills_Style Magazine - November 2018

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