Style Magazine April 2020

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| eat & drink | FOODIE FIND MORE WOOD-FIRED PIES WE LOVE BENE RISTORANTE ITALIANO 423 Main Street, Placerville 530-303-3415, eatpizzabene.com BLVD 41 4364 Town Center Boulevard, Suite 134, El Dorado Hills, 916-235-2337, blvd41.com IL PIZZAIOLO 3640 Taylor Road, Loomis, 916-672-6556, ilpizzaiolowoodfiredpizza.com NEWCASTLE PIZZERIA 505 Main Street, Newcastle, 916-672-6263; 6696 Lonetree Boulevard, Suite 100, Rocklin, 916-899-6177, newcastlepizzeria.com THE PLACE 221 Vernon Street, Roseville, 916-742-5447; 2530 Pleasant Valley Road, Placerville, 530-621-1680; thatlittleitalianplace.com Flour Dust Pizza // Pizza is one of the most perfect, mouthwatering meals. But when a chef travels to Italy to learn from the finest, then opens a catering service and subsequently a restaurant in Roseville, you know you’re getting the best of the best. Flour Dust Pizza makes their delicious pies with imported “OO” flour and San Marzano tomatoes from Italy, which adds to their authenticity (and deliciousness). I went with the Terri, which didn’t actually have tomatoes, but didn’t need them either. Smoked salmon, smoked Gouda, shaved Parmesan, arugula, oven-charred lemons, roasted leeks, and pesto made this pizza original and very, very good. The flavors complemented each other perfectly, and it was a nice variation from your run-of-the-mill pepperoni. My husband went with the Kami, featuring spicy feta sauce, fresh mozzarella, house-made Italian sausage, red onion shavings, Parmesan cheese, and a drizzle of Calabrian pepper purée. They have several other unique pizzas that all sound scrumptious and also serve a Caesar salad (and a spicy variation of it with fried salami crisps!), a shaved apple salad, and a beet salad, as well as hand-pulled mozzarella, made with caramelized onions and sweet peppers. No meal is complete without dessert, right? Choose from cannoli, affogato (ice cream, pistachios, and a shot of espresso) or the magnificent and impressive s’more calzone. It’s big, as good as it sounds, and definitely shareable. I won’t judge you if you don’t share, though. 5080 Foothills Boulevard, Suite 5, Roseville, 916-773-5080, flourdustpizza.com —Julie Ryan 82 stylemg.com | APRIL <strong>2020</strong> | /stylemg /stylemediagroup /stylemediagroup /stylemags Flour Dust Pizza photos by Taylor Gillespie. Bene Ristorante Italiano photo by Aaron Roseli.
| eat & drink | The Perfect Picnic It’s picnic season! Grab your friends, family, and pets for an al fresco feast. Whether you want to make the meal yourself or grab grub to go, we have you covered. Keep reading for everything you need to make your next open-air occasion a success. MUST-MAKE Recipes COMPILED BY MEGAN WISKUS Impress your pals by making one (or all!) of the following recipes that are portable, easy to prepare, and best served with sunshine. Pasta Salad Recipe by Sonya Keister of The Rustic Fork, Folsom, therusticfork.com • 8 oz. (2 cups) elbow macaroni • ½ cup mayonnaise • 1/3 cup Parmesan cheese, grated • 1 tsp. Dijon mustard • ½ tsp. sea salt • 2 cloves garlic, diced • 1, 5 oz. package diced pancetta • *1 small Fresno pepper, diced • 2 tbsp. olive oil • 1 cup fava beans** (shelled and blanched) or edamame Cook the pasta according to package instructions. While cooking, whisk the mayonnaise, cheese, mustard, and salt together in a large bowl. Once the pasta is cooked to al dente, drain and immediately toss with the mayonnaise mixture. (The noodles will soak up the mixture better if they’re hot.) In a medium sauté pan over medium heat, add the olive oil for about 30 seconds. Add the pancetta and cook low and slow until crisp and all the fat is rendered. Add in the pepper and garlic, and cook for 30-60 seconds. Remove from heat and pour mixture, including the oil, over the pasta. Fold in the fava beans or edamame and taste for seasoning. Refrigerate until ready to serve. Note: Salad can be made up to one day ahead of time to let flavors meld. *Can be substituted with a pinch of crushed red pepper flakes. **About 1 lb. of fresh fava beans. Remove from their pods then blanch in simmering water. Drain, cool, and remove the beans from their shells. Crab Roll photo by Dante Fontana. Pasta Salad photo courtesy of The Rustic Fork. SET THE SCENE: Locations The setting is almost as important as the people and provisions. Here are some of our favorite places to post up. Kalithea Park, El Dorado Hills Willow Creek Recreation Area, Folsom John Kemp Park, Folsom Lions Park, Placerville Marshall Gold Discovery State Historic Park, Coloma Cronan Rach Trails Regional Park, Coloma Diamond Oaks Park, Roseville Royer Park, Roseville Peter Hill Heritage Park, Rocklin Crab Roll Recipe by La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com • 8 oz. high-quality crab • 2 tbsp. celery leaf, rough chop • 1 tbsp. small red onion, diced • 1 tsp. chervil, finely chopped • 1 tsp. dill, finely chopped • Juice of 1/4 lemon • 3 tbsp. aïoli • Salt and pepper, to taste • 1 fresh French roll • 1/2 cup romaine lettuce, julienned • 1 ripe tomato, sliced Add ingredients thru aïoli to a small chilled bowl. Mix with a wooden spoon, taking care not to over stir. Season to taste with salt and pepper. Cut the French roll and put the lettuce on the bottom half, followed by the tomatoes and crab salad. Cover with top of French roll. Cut in half and keep cold until reaching your picnic locale. APRIL <strong>2020</strong> | stylemg.com 83
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| contents | 43 Your (Local) Guide
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APRIL 2020 Darrington Trail Hike ST
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Outtakes 1 BALLOT SHOWCASE Cameron
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