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Style Magazine Folsom and El Dorado Hills November 2018

Food is more than just fuel. It’s a social centerpiece and provides a foundation for some of our fondest, funniest, and most-talked about memories. And in this month’s issue, we have plenty of pieces focused around it, beginning with our feature, Top Chefs (page 49), where Luna Anona introduces you to 15 of our region’s culinary tastemakers—each with their own signature cooking style and skill set. Though the types of cuisine they dish out vastly vary, all of them share a passion for preparing mouthwatering plates. Learn all about them, including their food philosophies, favorite restaurants, top cooking tips, and how they rose to the top, then stop by their respective eateries to taste the fruits of their labor.Whatever your calendar looks like these next 30 days, I hope it’s filled with good friends, good food, and good times. Cheers!

Food is more than just fuel. It’s a social centerpiece and provides a foundation for some of our fondest, funniest, and most-talked about memories. And in this month’s issue, we have plenty of pieces focused around it, beginning with our feature, Top Chefs (page 49), where Luna Anona introduces you to 15 of our region’s culinary tastemakers—each with their own signature cooking style and skill set. Though the types of cuisine they dish out vastly vary, all of them share a passion for preparing mouthwatering plates. Learn all about them, including their food philosophies, favorite restaurants, top cooking tips, and how they rose to the top, then stop by their respective eateries to taste the fruits of their labor.Whatever your calendar looks like these next 30 days, I hope it’s filled with good friends, good food, and good times. Cheers!

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Karen Holmes<br />

Karen’s Bakery <strong>and</strong> Café, 705 Gold Lake Drive,<br />

<strong>Folsom</strong>, 916-985-2665, karensbakery.com<br />

Taro Arai<br />

Mikuni Japanese Restaurant & Sushi Bar, various<br />

locations, mikunisushi.com<br />

The self-proclaimed happiest<br />

chef ever, Taro Arai learned<br />

how to cook from watching<br />

his mother <strong>and</strong> reading<br />

books. When the raw fish<br />

aficionado <strong>and</strong> hailed “Lord<br />

of Rice” isn’t rolling delicious<br />

concoctions from the sea, you<br />

can probably find him doing<br />

charity work—or devouring<br />

his mother’s homemade<br />

dashi.<br />

First memory of food: I<br />

grew up eating my mom’s<br />

home-cooked meals, so<br />

maybe a bowl of rice with a<br />

raw egg, from one of our own<br />

chickens, or furikake, which is<br />

dried fish <strong>and</strong> vegetables.<br />

Food philosophy: I follow<br />

the three “F”s: fresh, freestyle,<br />

<strong>and</strong> freaky!<br />

If I wasn’t a chef, I’d be:<br />

Working for a charitable<br />

organization, which I already<br />

do part-time at the Mikuni<br />

Charitable Foundation.<br />

Top cooking tip: There are<br />

no rules, so just cook from<br />

your heart.<br />

The best thing I ever ate:<br />

Tai (sea bream) sashimi in<br />

my hometown of Amakusa,<br />

Japan.<br />

One food I’ll never get<br />

behind: I’ve traveled all over<br />

the world looking for one<br />

thing that I didn’t like, but I<br />

haven’t found it yet—I like<br />

everything!<br />

Guilty pleasure food: I never<br />

feel guilty.<br />

Favorite ingredient to work<br />

with: Fresh fish.<br />

For dinner last night, I<br />

ate: Sōmen noodles from<br />

Nagasaki, Japan, with my<br />

mom’s homemade dashi.<br />

Favorite food pairing: Nigiri<br />

<strong>and</strong> sake.<br />

Favorite restaurant <strong>and</strong><br />

dish: I have too many friends<br />

in this field—I like all of the<br />

restaurants!<br />

You’d never know it, but:<br />

I used to be very shorttempered,<br />

but now I’m full<br />

of joy.<br />

At 12 years old, Karen Holmes was preparing three-course<br />

meals—that included the ambitious Baked Alaska—for her<br />

parents. Given her Danish lineage—where she says that<br />

baking is part of your life regardless of age or gender—<br />

perhaps it’s no surprise that she’s the accomplished chef<br />

she is today. (More proof that it runs in the family? Her son,<br />

Duncan, recently received a nod from Bon Appétit for his<br />

restaurant Call in Denver.)<br />

First memory of food: Plum-flavored baby food.<br />

Food philosophy: Food should be adventurous, but also<br />

personal. I love trying new things, but I also like food that<br />

people would just come over to your house to eat; the<br />

whole micro-tweezer food movement isn’t for me.<br />

If I wasn’t a chef, I’d be: A culinary travel guide.<br />

Top cooking tip: Be adventurous, <strong>and</strong> don’t be afraid to<br />

try something new. We all burn stuff—you can always try it<br />

again.<br />

The best thing I ever ate: It was a dish in a very complex<br />

broth with fresh peas, lots of dill, <strong>and</strong> a sous-vide egg.<br />

The peas were raw <strong>and</strong> the warm yolk flooded the whole<br />

thing—it was the sexiest, most delicious thing I’ve ever<br />

eaten.<br />

One food I’ll never get behind: I just can’t deal with<br />

eggplant.<br />

Guilty pleasure food: Chips <strong>and</strong> salty things—I love the<br />

salt <strong>and</strong> pepper kettle chips.<br />

Favorite ingredient to work with: If you took everything<br />

away from me, I’d be the most bummed if you took away<br />

produce. Produce is a miracle.<br />

For dinner last night, I ate: I went to eat dinner at the<br />

house of some friends. They’re really good cooks <strong>and</strong> made<br />

Cornish game hen with Cuban seasoning.<br />

Favorite food pairing: A lot of people like charcuterie <strong>and</strong><br />

cheese, but I love charcuterie <strong>and</strong> dried fruit.<br />

Favorite restaurant <strong>and</strong> dish: Anything at Manfreds & Din<br />

in Denmark—they’re constantly changing the menu.<br />

You’d never know it, but: I race Porsches.<br />

NOVEMBER <strong>2018</strong> // stylefedh.com 51

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