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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Dan Moore<br />
36 H<strong>and</strong>les, 1010 White Rock Road, <strong>El</strong> <strong>Dorado</strong> <strong>Hills</strong>,<br />
916-941-3606, 36h<strong>and</strong>les.com<br />
Dan Moore brings his<br />
experience of training under<br />
chefs from New Orleans, San<br />
Francisco, <strong>and</strong> Sacramento<br />
to deliver a polished pub<br />
experience at 36 H<strong>and</strong>les.<br />
He loves using seasonal <strong>and</strong><br />
local ingredients whenever<br />
possible, which is evident in<br />
the restaurant’s menu that<br />
changes monthly.<br />
First memory of food: BBQ<br />
outings at my gr<strong>and</strong>parents’<br />
house in <strong>Folsom</strong>.<br />
Food philosophy: Keep it<br />
simple—<strong>and</strong> seasonal.<br />
If I wasn’t a chef, I’d be: A<br />
firefighter.<br />
Top cooking tip: Salt. Use<br />
more of it.<br />
The best thing I ever ate:<br />
A wood-fired pizza from<br />
an old pizza place in New<br />
Haven, CT.<br />
One food I’ll never get<br />
behind: Broccoli.<br />
Guilty pleasure food: Pizza.<br />
Favorite ingredient to<br />
work with: Pork.<br />
For dinner last night, I ate:<br />
A hamburger.<br />
You’d never know it, but: I<br />
have four kids.<br />
NOVEMBER <strong>2018</strong> // stylefedh.com 59
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