BOOMER Magazine: September 2019
Why is it so important to stay in shape as you get older? Why not slow down, sit down, relax, and take it easy–we’ve earned that, right? Nope, wrong. Even though you wanted to reach the next level of fitness and look great in that bikini (or speedo) when you were young, when you get older, staying fit helps you stay ALIVE—kinda important. Our feature article “Fit After 50” (Pg. 40) is chock-full of info on how staying fit helps alleviate so many of those nasty little body breakdowns we all have as we get older. This issue is chock-full of tips on healthy habits, timeless furniture, secret menu items at your favorite restaurants, and more. So enjoy this issue of Boomer for now. Tomorrow we can decide to climb that mountain! By Debra Linn Associate Publisher
Why is it so important to stay in shape as you get older? Why not slow down, sit down, relax, and take it easy–we’ve earned that, right? Nope, wrong. Even though you wanted to reach the next level of fitness and look great in that bikini (or speedo) when you were young, when you get older, staying fit helps you stay ALIVE—kinda important. Our feature article “Fit After 50” (Pg. 40) is chock-full of info on how staying fit helps alleviate so many of those nasty little body breakdowns we all have as we get older.
This issue is chock-full of tips on healthy habits, timeless furniture, secret menu items at your favorite restaurants, and more. So enjoy this issue of Boomer for now. Tomorrow we can decide to climb that mountain!
By Debra Linn
Associate Publisher
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Canon in Sacramento takes their libations to a whole<br />
other level. Once you’ve made your way through their<br />
eclectic cocktail menu, ask for the Factory Sour. This<br />
robust and tropical concoction was inspired by the<br />
Trinidad Sour and is a heady mix of Cynar, Smith & Cross<br />
Jamaican Rum, lime, orgeat syrup, and Maraschino liqueur<br />
presented in vintage crystal—just to be fancy. Sit by the<br />
fire pit on Canon’s newly renovated patio and slowly savor<br />
it. canoneastsac.com<br />
Visconti’s Ristorante in Folsom has<br />
mastered the meatball and you,<br />
lucky diner, can add it to any<br />
menu item or as a side option to<br />
any dish. What many don’t know<br />
about their Baked Meatballs is that<br />
they’re twice baked, which includes<br />
being topped with parmesan and<br />
mozzarella cheese before being<br />
baked in the oven until sinfully<br />
melty. Have them in a sandwich, with<br />
spaghetti or plain, in all their delicious<br />
glory. viscontisristorante.com<br />
At Sacramento’s<br />
Hook & Ladder, a hit<br />
amongst diners in the<br />
know is the Hawaiian<br />
Pizza. Everything is<br />
made in house, down<br />
to the dough. The<br />
pizza features coppa,<br />
fresh mozzarella,<br />
tomato, pineapple,<br />
and pickled Fresno<br />
peppers. And because<br />
variety is the spice<br />
of life, the chefs will<br />
sometimes rotate<br />
in other meats onto<br />
this already perfect<br />
pizza, all from their<br />
assortment of inhouse<br />
charcuterie. You<br />
know what that<br />
means? You’ll have to<br />
go back again, and<br />
again…and again.<br />
hookandladder916.<br />
com<br />
Photos courtesy of their respective companies or organizations.<br />
Sushi aficionados at Kru, Sacramento, enjoy adding<br />
decadent toppings to their nigiri. A popular combo is<br />
their Wagyu Beef Nigiri, featuring wagyu beef from<br />
Kagoshima, Japan, with shaved Italian summer black<br />
truffles (Kru’s selection of truffles varies throughout the<br />
year and is sourced from Oregon, Italy, Australia, and<br />
France). Frequent diners also enjoy adding quail egg<br />
onto the nigiri, caviar onto Uni Panna Cotta, and shaved<br />
truffle onto Shiro Maguro Toro and Bluefin Toro. What a<br />
wonderful world we live in! krurestaurant.com<br />
<strong>September</strong> <strong>2019</strong> | SacBoomer.com 57
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