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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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15 TOP CHEFS<br />

Julian Perrigo-Jimenez<br />

Julian’s Pâtisserie & Café, 6610 <strong>Folsom</strong>-Auburn<br />

Road, Suite 7, <strong>Folsom</strong>, 916-936-4735, julianscafe.com<br />

Julian Perrigo-Jimenez of Food<br />

Network fame (he just finished<br />

filming a Cake Wars episode to<br />

air next October) is all about<br />

pushing himself <strong>and</strong> staying<br />

innovative. The California<br />

Culinary Academy of San<br />

Francisco graduate specialized<br />

in baking <strong>and</strong> pastry arts, <strong>and</strong><br />

returned from Las Vegas—after<br />

having worked alongside<br />

world-renowned pastry chefs<br />

with stints at the Bellagio <strong>and</strong><br />

Caesars Palace—to bring the<br />

baked goods home to <strong>Folsom</strong>.<br />

First memory of food:<br />

Buttermilk pancakes that my<br />

gr<strong>and</strong>ma used to make from<br />

scratch. She’d brush each one<br />

with melted butter, <strong>and</strong> they<br />

were the best pancakes I’ve<br />

ever had.<br />

Food philosophy: Food is<br />

an art <strong>and</strong> a form of creative<br />

expression.<br />

If I wasn’t a chef, I’d be: A<br />

teacher. I love helping young<br />

people achieve their goals.<br />

Top cooking tip: Don’t be<br />

afraid to make anything—<br />

everybody has to start<br />

somewhere.<br />

The best thing I ever ate: My<br />

first crêpe in the streets of Paris.<br />

One food I’ll never get<br />

behind: Mushrooms.<br />

Guilty pleasure food: Ice<br />

cream.<br />

Favorite ingredient to work<br />

with: Chocolate.<br />

For dinner last night, I ate:<br />

A bacon, egg, <strong>and</strong> cheese<br />

croissant.<br />

Favorite food pairing: Ice<br />

cream <strong>and</strong> bread pudding.<br />

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

Lasagna at The Place.<br />

You’d never know it, but:<br />

I used to be really into<br />

skateboarding.<br />

60 stylefedh.com // NOVEMBER <strong>2018</strong> // /stylefedh /stylemediagroup /stylemediagroup /stylemagfedh<br />

For more top chefs<br />

visit stylefedh.com

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