Style Magazine - September 2021
If you could only eat one food for the rest of your life, what would it be? For me, the answer is easy. Pizza. It’s acceptable for breakfast (I take mine fresh out of the fridge), lunch, dinner, and every meal in between. Plus, there’s enough variety (sauces, crusts, baking vessels, toppings) that I don’t think my taste buds would ever find a slice that wasn’t nice. Come to think of it, I’ve never met a pie that didn’t catch my eye; even frozen pizzas are my friend. With that said, some are certainly better than others and receive rave reviews for a reason. In-season ingredients, dough handling, a suitable sauce to cheese ratio…all this, and more, plays into the finished product. In this month’s feature, “Pie Oh My!” (page 61), we share 25+ out-of-the-pizza-box creations that’ll hopefully have you hungry to branch out of your (thin…or maybe thick) crust comfort zone and explore more of our region’s praiseworthy pizzerias. If you’re looking for one last hurrah before summer comes to a close, consider a staycation. In “Vacation by Design” (page 54), we share some hip home rentals that aren’t only aesthetically appealing but sited within walking distance to a trove of treasures, too—from Apple Hill to Historic Folsom to Old Town Auburn. It’s a good reminder that getting away doesn’t always mean going far away. What else comes with the changing seasons? A change in your wardrobe. For readers wondering what to wear when the temps dip down, we turned to the pros—personal stylists to be exact—and asked them how to look fresh this fall. Flip to “Dress Code” (page 48) for their top style tips, plus a list of local boutiques we love. One trend that never goes out of style? Supporting small businesses. So, whether you’re deciding where to pick up tonight’s pizza or what to do this weekend, I encourage you to choose the mom-and-mom places featured in this month’s magazine. Cheers! —Megan megan@stylemg.com @meggoeggowaffle
If you could only eat one food for the rest of your life, what would it be? For me, the answer is easy. Pizza. It’s acceptable for breakfast (I take mine fresh out of the fridge), lunch, dinner, and every meal in between. Plus, there’s enough variety (sauces, crusts, baking vessels, toppings) that I don’t think my taste buds would ever find a slice that wasn’t nice. Come to think of it, I’ve never met a pie that didn’t catch my eye; even frozen pizzas are my friend. With that said, some are certainly better than others and receive rave reviews for a reason. In-season ingredients, dough handling, a suitable sauce to cheese ratio…all this, and more, plays into the finished product. In this month’s feature, “Pie Oh My!” (page 61), we share 25+ out-of-the-pizza-box creations that’ll hopefully have you hungry to branch out of your (thin…or maybe thick) crust comfort zone and explore more of our region’s praiseworthy pizzerias.
If you’re looking for one last hurrah before summer comes to a close, consider a staycation. In “Vacation by Design” (page 54), we share some hip home rentals that aren’t only aesthetically appealing but sited within walking distance to a trove of treasures, too—from Apple Hill to Historic Folsom to Old Town Auburn. It’s a good reminder that getting away doesn’t always mean going far away.
What else comes with the changing seasons? A change in your wardrobe. For readers wondering what to wear when the temps dip down, we turned to the pros—personal stylists to be exact—and asked them how to look fresh this fall. Flip to “Dress Code” (page 48) for their top style tips, plus a list of local boutiques we love.
One trend that never goes out of style? Supporting small businesses. So, whether you’re deciding where to pick up tonight’s pizza or what to do this weekend, I encourage you to choose the mom-and-mom places featured in this month’s magazine. Cheers!
—Megan
megan@stylemg.com
@meggoeggowaffle
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PIE OH MY!<br />
Escape to Italy at The<br />
Place, a small and quaint<br />
restaurant whose intimate<br />
ambiance is as authentic<br />
as their unforgettable fare.<br />
Although all the house-made<br />
entrées are worth digging<br />
into, the pizzas are undeniably<br />
delicious. Whether you opt<br />
for a slice of the square,<br />
spongy-on-the-inside, crispyon-the-out<br />
Sicilian-style pie<br />
(only available in Placerville)<br />
or the handmade Neapolitanstyle<br />
dough (fermented for<br />
24 hours then baked in a<br />
100% wood-fired oven at 700<br />
degrees), you’re in for a treat.<br />
Toppings are high-quality and<br />
well-thought-out, ensuring<br />
bliss in every bite.<br />
MUST-TRY PIE: Sweet Pig (red<br />
sauce, house-made sausage,<br />
bacon, prosciutto, pineapple<br />
fig jam, provolone, and<br />
house-made mozzarella)<br />
221 Vernon Street, Roseville, 916-<br />
742-5447; 2530 Pleasant Valley<br />
Road, Placerville, 530-621-1680,<br />
thatlittleitalianplace.com<br />
Thriving since 1985,<br />
Pizzeria Classico is a<br />
locally and family-owned<br />
business that truly lives<br />
up to its name. With their<br />
classic booths and checkered<br />
wall design, the atmosphere<br />
invites you to take a seat<br />
with friends and family and<br />
enjoy some quality time over<br />
quality food. Before your<br />
main meal, order the garlic<br />
chips, which have been one<br />
of their staples since the<br />
start. The true standout,<br />
however, is their Chicagostyle<br />
pizzas that range from<br />
hand-tossed and stuffed to<br />
deep-dish—all crafted from<br />
handmade dough.<br />
MUST-TRY-PIE: Belly Bomber<br />
(marinara, mozzarella,<br />
Canadian bacon, pepperoni,<br />
meatballs, bacon crumbles,<br />
and Italian sausage)<br />
702 Sutter Street, Suite A, Folsom,<br />
916-351-1430, pizzeriaclassico.<br />
hrpos.heartland.us<br />
With a spacious outdoor patio, an array<br />
of games, and 41 beers and wines on tap,<br />
Boulevard 41 serves as an excellent<br />
spot for friends, family, and furry friends,<br />
too! Inside, you’ll find a unique wall with an<br />
assortment of 41 taps, ranging from local<br />
wines to handcrafted beers to refreshing<br />
ciders. From there, you can serve yourself<br />
and enjoy one of their signature pizzas—<br />
wood-fired and thin crust, to be specific.<br />
MUST-TRY-PIE: Boulevard 41 (mozzarella, goat<br />
cheese, pancetta, prosciutto; garnished with<br />
arugula and fig jam with a drizzle of olive oil)<br />
4364 Town Center Boulevard, Suite 134, El Dorado<br />
Hills, 916-235-2337, boulevard41.com<br />
Locally sourced ingredients<br />
are always appealing, but<br />
when it comes to pizza,<br />
imported ingredients<br />
are equally (if not more)<br />
acceptable. At Apple<br />
Barrel Pizza, their cheese<br />
comes from one of the oldest<br />
dairy farms in California, but<br />
the crushed tomatoes used<br />
in their robust sauce are<br />
fresh from Italy, ensuring<br />
utmost authenticity. Mixed<br />
with the family’s generationsold<br />
dough recipe with secret<br />
herbs and subtle flavors—a<br />
bread that bakes up to be<br />
light, airy, and distinctly<br />
different—you’re in for<br />
a mouthwatering meal…<br />
especially when you end it<br />
with one of their homemade<br />
desserts.<br />
MUST-TRY PIE: Spicy Hawaiian<br />
(marinara, mozzarella,<br />
Canadian bacon, pepperoni,<br />
pineapple, bacon, and tricolored<br />
jalapeños)<br />
3600 Carson Road, Suite C,<br />
Camino, 530-644-6000,<br />
applebarrelpizza.com<br />
Classic pizza parlors can be<br />
hard to come by. Luckily,<br />
places like Pizza Plus still<br />
exist. A staple since 1993<br />
with a heart for helping the<br />
community, they also make<br />
some seriously scrumptious<br />
pies featuring cured meats,<br />
fresh veggies, and handshredded<br />
cheese atop crust<br />
(gluten-free available, too)<br />
that’s not too thin or too<br />
thick. As Robert H. says,<br />
“The employees are friendly,<br />
prices reasonable, and the<br />
pizza is delicious.” What’s not<br />
to love?<br />
MUST-TRY PIE: Chicken Garlic<br />
Supreme (white garlic sauce,<br />
chicken, mushrooms, green<br />
peppers, tomatoes, and<br />
artichokes)<br />
4615 Missouri Flat Road, Suite<br />
12, Placerville, 530-626-9200,<br />
placervillepizzaplus.com<br />
Boulevard 41 photo by Taylor Gillespie © stylemediagroup. Other photos courtesy of their respective companies or organizations.<br />
64 stylemg.com | SEPTEMBER <strong>2021</strong>
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