Roseville, Granite Bay & Rocklin Style Magazine 1118
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 35), where Luna Anona introduces you to 10 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 35), where Luna Anona introduces you to 10 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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10 TOP CHEFS<br />
Angelique Miller<br />
Zest Vegan Kitchen, 2620 Sunset Boulevard, Suite<br />
1, <strong>Rocklin</strong>, 916-824-1688, zestvegankitchen.com<br />
Plant-based kitchen virtuoso Angelique<br />
Miller traveled for work when she was young,<br />
studying food every new place that she went.<br />
In 1995, she began a vegetarian diet, and<br />
further honed her produce-transforming<br />
chops after going vegan in 2008. Now she’s<br />
devoted to demonstrating how delicious<br />
food can be without meat.<br />
First memory of food: My dad, who is<br />
Croatian, would make palacinkas, which are<br />
like a thick crêpe. I used to smother them in<br />
jam and roll them up.<br />
Food philosophy: I love to celebrate plants<br />
in all their beautiful glory. Delicious colors,<br />
flavors, and textures can happen with<br />
the simplest ingredients. I strive for food<br />
being not only delicious and beautiful, but<br />
nourishing and joyful.<br />
If I wasn’t a chef, I’d be: I’d love to spend<br />
more time being creative and innovative<br />
while other trusted individuals handled the<br />
daily business aspects of running a restaurant.<br />
Top cooking tip: Use whatever tools you can<br />
find to make cooking fun and easy, and get in<br />
there and play.<br />
The best thing I ever ate: I’m still haunted<br />
by the memory of a breathtaking chile<br />
relleno I had as a kid in Arizona at a tiny<br />
hole-in-the-wall restaurant. So uniquely and<br />
freshly prepared, it inspires me to this day. I<br />
also once had a cherimoya fruit that was so<br />
perfectly sun-ripened and flavorful that it was<br />
bliss beyond belief, eliciting audible moans<br />
and head-to-toe tingles. I’m still chasing that<br />
experience each time I buy a cherimoya.<br />
One food I’ll never get behind: Animals.<br />
Guilty pleasure food: So Delicious cashew<br />
ice cream (salted caramel and snickerdoodle).<br />
Favorite ingredient to work with: Besan (a<br />
smooth yellow chickpea flour found in Indian<br />
grocery stores). It’s shockingly gross when<br />
tasted raw, but borderline magical after it’s<br />
freshly cooked.<br />
For dinner last night, I ate: Veggie<br />
enchiladas, green cilantro rice, chips, and<br />
salsa<br />
Favorite food pairing: Fruit and herbs, like<br />
blackberries and sage or watermelon and<br />
mint.<br />
Favorite restaurant and dish: The vegan<br />
OMFG roll from Lou’s Sushi in Sacramento.<br />
You’d never know it, but: My kids were born<br />
in Haiti, and I have a deep appreciation and<br />
love for Haitian culture and food, which is<br />
mainly Caribbean with a French influence. I<br />
offer Haitian dishes sometimes at Zest and<br />
am thrilled when people try them.<br />
36 stylergbr.com // NOVEMBER 2018 // /stylergbr /stylemediagroup /stylemediagroup /stylemagrgbr
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