Style Magazine April 2020
This month’s magazine focuses on myriad ways to soak up the springtime sunshine. Freelance writer, photographer, and former wilderness guide, Ryan Martinez, takes us through some of his favorite alfresco activities—mountain biking, backpacking, bouldering, etc.—in our cover story, “Your (Local) Guide to the Great Outdoors” (page 43), with some top spots to try each adventure, “know before you go” tips, must-have apps, and more. After perusing the incredible pictures and reading his recommendations, I definitely feel inspired and more prepared to explore more.
This month’s magazine focuses on myriad ways to soak up the springtime sunshine. Freelance writer, photographer, and former wilderness guide, Ryan Martinez, takes us through some of his favorite alfresco activities—mountain biking, backpacking, bouldering, etc.—in our cover story, “Your (Local) Guide to the Great Outdoors” (page 43), with some top spots to try each adventure, “know before you go” tips, must-have apps, and more. After perusing the incredible pictures and reading his recommendations, I definitely feel inspired and more prepared to explore more.
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| eat & drink |<br />
Gear &Gadgets<br />
French Onion Dip<br />
Recipe by Andis Wines*, 11000 Shenandoah Road,<br />
Plymouth, 209-245-6177, andiswines.com<br />
• 3 tbsp. olive oil<br />
• 1 lb. sweet yellow onions, diced<br />
• 3 fresh lemon thyme sprigs<br />
• 1 tsp. kosher salt, divided<br />
• 1 1/2 cups sour cream<br />
• 3/4 cup mayonnaise<br />
• 1/4 tsp. garlic powder<br />
• 1/4 tsp. white pepper (freshly ground)<br />
• Assorted fresh or blanched vegetables<br />
(mini peppers, carrots, radishes, fingerling<br />
potatoes, asparagus, etc.)<br />
Place the oil, onions, lemon thyme<br />
sprigs, and half the salt in a 10-inch<br />
sauté pan over medium heat. Cook,<br />
stirring occasionally, until the onions<br />
are golden brown, about 20 minutes.<br />
Remove from heat and set aside to<br />
cool for 15 minutes.<br />
Chopped Salad<br />
Recipe by Vaiano Trattoria, 7160 Douglas Boulevard,<br />
Granite Bay, 916- 780-0888, vaianotrattoria.com<br />
• 2 heads romaine lettuce, chopped<br />
• 10 thin slices provolone, chopped<br />
• 12 thin slices of salami, chopped<br />
• 1/2 can garbanzo beans, rinsed<br />
• 1/2 can black olives, sliced<br />
Italian Dressing<br />
• 1/4 cup red wine vinegar<br />
• 3 tbsp. lemon juice<br />
• 1 tbsp. Italian seasoning<br />
• 1 tsp. sugar<br />
• 1 tsp. mustard<br />
• 1 cup olive oil<br />
Whisk all dressing ingredients together thru<br />
mustard, and then add oil.<br />
Mix salad ingredients in a large bowl and<br />
toss with dressing.<br />
Place the remaining ingredients<br />
and the remaining salt in a medium<br />
mixing bowl. Add the cooled onions<br />
and stir to combine.<br />
Refrigerate for at least 1 hour and<br />
stir again before serving. Serve<br />
OTHER PICNIC ESSENTIALS…<br />
Sunscreen<br />
Bug spray<br />
Baby wipes<br />
Trash bag<br />
Plates, utensils,<br />
napkins<br />
Paring knife<br />
with assorted fresh or blanched<br />
vegetables, pitas, or crackers. Note:<br />
Dip can be made up to one day<br />
ahead of time to let flavors meld.<br />
*Adapted from altonbrown.com/<br />
onion-dip-recipe-from-scratch<br />
Something to do<br />
(Frisbee, football,<br />
kite, deck of cards,<br />
etc.)<br />
BY ALESANDRA VELEZ & MEGAN WISKUS<br />
Don’t show up empty-handed! The<br />
following products are functional,<br />
fashionable, and delicious, ensuring your<br />
next picnic will go off without a hitch.<br />
True Sommelier Waiter’s<br />
Corkscrew, $6.99, Cici’s<br />
Handmade Italian Vanilla<br />
Sprinkle Cookies, $11.99,<br />
and Underwood “The<br />
Bubbles” and “Rosé,”<br />
$6.48 each, at Fork<br />
Lift, 3333 Coach Lane,<br />
Cameron Park, 530-672-<br />
9090, forkliftgrocery.com<br />
Monet Mini Original<br />
Water Crackers, $3.99,<br />
and Line 39 Pinot Noir,<br />
$9.99, at Whole Foods<br />
Market, 270 Palladio<br />
Parkway, Folsom,<br />
916-984-8500; 1001<br />
Galleria Boulevard,<br />
Roseville, 916-781-5300,<br />
wholefoodsmarket.com<br />
Picnic Time Kabrio Wine<br />
Basket, $90 at Bag King,<br />
230 Palladio Parkway,<br />
Suite 1217, Folsom, 916-<br />
923-9530, bagking.com<br />
Roundie Turkish Beach<br />
Towel, $75, and Square<br />
Pine Charcuterie<br />
Board, $95, at Brass +<br />
Oak, 320 Main Street,<br />
Placerville, 530-497-5529,<br />
brassandoakhome.com<br />
Dalmatia Tangerine<br />
Spread, $4.99, and<br />
Supreme Brie, $8,<br />
at Nugget Markets,<br />
771 Pleasant Grove<br />
Boulevard, Roseville,<br />
916-746-7799; 4500<br />
Post Street, El Dorado<br />
Hills, 916-933-1433,<br />
nuggetmarket.com<br />
Corkscrew, cookies, crackers, Pinot Noir, spread, and Brie photos by Ray Burgess. Chopped Salad photo by Dante Fontana. Other<br />
photos courtesy of their respective companies or organizations.
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