Style Magazine-March 2020
I’ve been bread’s biggest fan for as long as I can remember. In high school, I’d walk to the now-shuttered Hilda’s Bakery in Downtown Auburn (where The Baker and The Cakemaker now resides; see page 44 to read more about them!) for two crispy-crusted, fluffy-centered slabs of Dutch crunch and call it “lunch”; other days, it was Bagel Junction for a round ring of doughy goodness, toasted with schmear; and sometimes I would demolish a baseball bat-sized baguette with creamy dill dressing from La Bou. It’s a good thing I have a fast metabolism, and it’s also a good thing gluten and I get along, because my passion for (well-made) pastries has only grown stronger. My current culinary weakness is croissants—specifically almond ones—and I recently went on a croissant crawl to find my favorite. After myriad mornings doing “research,” I can proudly proclaim that this month’s cover shot rises above the rest. Do yourself a favor and make the journey to Julian’s Pâtisserie & Café to try it for yourself. Curvaceous, with a golden-brown caramelized crust, toasty almonds, and a showering of powdered sugar, each buttery bite is filled with a criss-cross of flaky folds and is seriously satisfying. Curious what other local bakeries you knead to know about? Turn to our feature, “Breaking Bread,” on page 43 for 10 of our favorites—both established and emerging—along with their baker’s top tip and tool, one must-order item, and some pretty, and pretty mouthwatering, pictures. If you’re not already craving a transcendent treat, you will be after perusing the pages that follow. As always, there’s plenty of non-food content, too—many with a focus on conscious consumerism—including 10 thrift shops that give back to our community in big ways (“The 10 Spot” page 20), small-space living essentials that are fashionable and functional (“Less is More” page 62), and 16 eco-friendly finds (“Green Things” page 85). As we “march” into spring and welcome longer, lighter days, I suggest you sit back, relax, and enjoy this month’s issue—and a baked good—unhurried without any worries. Cheers! — Megan // megan@stylemg.com // @meggoeggowaffle
I’ve been bread’s biggest fan for as long as I can remember. In high school, I’d walk to the now-shuttered Hilda’s Bakery in Downtown Auburn (where The Baker and The Cakemaker now resides; see page 44 to read more about them!) for two crispy-crusted, fluffy-centered slabs of Dutch crunch and call it “lunch”; other days, it was Bagel Junction for a round ring of doughy goodness, toasted with schmear; and sometimes I would demolish a baseball bat-sized baguette with creamy dill dressing from La Bou. It’s a good thing I have a fast metabolism, and it’s also a good thing gluten and I get along, because my passion for (well-made) pastries has only grown stronger.
My current culinary weakness is croissants—specifically almond ones—and I recently went on a croissant crawl to find my favorite. After myriad mornings doing “research,” I can proudly proclaim that this month’s cover shot rises above the rest. Do yourself a favor and make the journey to Julian’s Pâtisserie & Café to try it for yourself. Curvaceous, with a golden-brown caramelized crust, toasty almonds, and a showering of powdered sugar, each buttery bite is filled with a criss-cross of flaky folds and is seriously satisfying.
Curious what other local bakeries you knead to know about? Turn to our feature, “Breaking Bread,” on page 43 for 10 of our favorites—both established and emerging—along with their baker’s top tip and tool, one must-order item, and some pretty, and pretty mouthwatering, pictures. If you’re not already craving a transcendent treat, you will be after perusing the pages that follow.
As always, there’s plenty of non-food content, too—many with a focus on conscious consumerism—including 10 thrift shops that give back to our community in big ways (“The 10 Spot” page 20), small-space living essentials that are fashionable and functional (“Less is More” page 62), and 16 eco-friendly finds (“Green Things” page 85).
As we “march” into spring and welcome longer, lighter days, I suggest you sit back, relax, and enjoy this month’s issue—and a baked good—unhurried without any worries. Cheers!
— Megan // megan@stylemg.com // @meggoeggowaffle
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Sacramento Pizza Co.<br />
Granite's Wings<br />
Rock-N-Fire<br />
Pete's Restaurant<br />
& Brewhouse<br />
Wing It<br />
Bar 101<br />
The beginning of chicken wings, as we know them today, was in 1964 when<br />
Theresa Bellissimo of Buffalo, NY, fried some up and added hot sauce.<br />
Nowadays, they’re a sporting event staple. Seeking some spots to feed your<br />
LIST need during <strong>March</strong> Madness? Read on for a few of our faves.<br />
Chicken Wings<br />
THE<br />
By Tara Harbert<br />
Hot<br />
Sacramento Pizza Co. in Folsom makes slightly<br />
spicy, deliciously tangy Tandoori Chicken Wings<br />
that are a serious game-day game changer.<br />
Coated in a curry flavored, house-made sauce<br />
that’s a family recipe, fans come flying in from near<br />
and far to get a taste. Whether you want bone-in<br />
or boneless, and six or 12 pieces, the price (and<br />
taste) is right. sacpizzaco.com<br />
At Granite’s Wings in Roseville, they definitely<br />
aren’t “winging” it. In fact, the family behind<br />
the eatery was the first to bring Buffalo wings<br />
to Sacramento and is the real deal. Their Garlic<br />
Parmesan Wings are particularly praiseworthy and<br />
perfect for people who can’t take the heat. With the<br />
option to order up to 50 pieces, they’re the primo<br />
pick for a large group gathering. graniteswings.com<br />
Rock-N-Fire in Folsom brings their restaurant’s<br />
namesake to the Mango Habanero Wings. Crispy<br />
on the outside and juicy on the inside, this finger<br />
(and finger-lickin’-good) food delivers a spicy,<br />
sweet heat that’ll have you reaching for the<br />
closest beer. (Good thing they have 12 on tap.)<br />
Note: This sauce is their spiciest, so don’t say we<br />
didn’t warn you! rocknfirerestaurants.com<br />
If you think spice is nice, then you’ll love the<br />
Sweet & Spicy Glazed Buffalo Wings at Pete’s<br />
Restaurant & Brewhouse in Folsom. Made with<br />
charbroiled chicken and thickly coated in a<br />
slightly sticky, lightly sweet, and spicy sauce,<br />
you’ll be an instant fan. For a real steal, order them<br />
during happy hour (Monday-Friday from 3-6 p.m.).<br />
petesrestaurantbrewhousefolsom.com<br />
Wing It in Jackson makes some pretty cluckin’<br />
amazing wings. From shareable portions to large<br />
party sizes, and myriad flavor and spice options<br />
(think garlic parm, classic, and honey garlic), they<br />
appease all appetites. The fantastically stickysweet<br />
Teriyaki Wings never fail to wow a crowd<br />
and will have all your partygoers reaching for “just<br />
one more.” wingiton49.com<br />
When it comes to the wonderful world of wings, it’s<br />
hard to commit to just one flavor. Thankfully, Bar 101 in<br />
Roseville allows you to pick two (if you politely ask!).<br />
Start with the standard Buffalo Wings and, depending<br />
on your palate, go (insanely) spicy with their "just<br />
plain ridiculous sauce" or play it safe with zesty BBQ.<br />
All are house-made (including the accompanying<br />
ranch), equally delish, and certain to satisfy your every<br />
gnawing desire. bar101roseville.com<br />
SHARE YOUR FAVORITE CHICKEN WINGS WITH US AT INFO@STYLEMG.COM!<br />
MARCH <strong>2020</strong> | stylemg.com 99
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