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 />
Thin is in! Especially when we’re<br />
talking about the praise-worthy<br />
pies at Gold Pan Pizzeria.<br />
Combining a classic NY-style<br />
recipe with the owner’s own twist,<br />
each pizza—made with dough<br />
that’s handmade, hand-tossed,<br />
and proofed on-site—is baked<br />
on stone in an old school Bakers<br />
Pride oven. The whole-milk<br />
mozzarella, signature red sauce,<br />
and basil take even the plainest of<br />
pies from drab to fab.<br />
MUST-TRY PIE: Bedrock BBQ<br />
Chicken (BBQ sauce, mozzarella,<br />
grilled garlic chicken, onions,<br />
bacon, and pineapple)<br />
4131 South Shingle Road, Suite 10,<br />
Shingle Springs, 530-676-7437,<br />
goldpanpizzeria.net<br />
How can you go wrong with San Marzano<br />
tomatoes, 00 Flour, and pizza-making<br />
chops that come straight from Italy?<br />
You can’t. Which is why Flour Dust<br />
Pizza Company is so unique. Their<br />
Italian sausage, pesto, and of course,<br />
tomato sauce, are all made in-house, and<br />
they even offer gluten-free crusts. Sink<br />
your teeth into the cheesy Ali’s Special<br />
(mozzarella, basil, ricotta, parmesan, goat<br />
cheese, crushed pistachios, red onions,<br />
and habanero honey) or try one of their<br />
seasonal specials with the finest and<br />
freshest of toppings (asparagus in spring,<br />
garden veggies in summer, persimmons<br />
in fall, truffles in winter). Whichever path<br />
you choose, you’ll be plenty pleased.<br />
MUST-TRY PIE: Fig ‘n’ Pig (fresh figs,<br />
mozzarella, basil, prosciutto, burrata,<br />
parmesan, and habanero honey)<br />
5080 Foothills Boulevard, Suite 5, Roseville, 916-<br />
773-5080, flourdustpizza.com<br />
Via Romano Vineyards—<br />
located in Camino's picture-perfect<br />
Apple Hill—hosts “Pizza on the<br />
Patio” during the summer and<br />
fall months where, in addition to<br />
live music and Italian-style wines<br />
(and beer from Solid Ground<br />
Brewing!), they serve up wood-fired<br />
pizzas using dough from Farmer's<br />
Delicatessen (a gluten-free crust<br />
is also available), fresh herbs from<br />
their garden, and other high-quality<br />
ingredients. The winery’s owners,<br />
John and Leanne, are some of the<br />
kindest vintners in the area, and<br />
their passion for pizza is evident in<br />
every bite.<br />
MUST-TRY PIE: Margherita (homemade<br />
red sauce, fresh mozzarella, and<br />
basil)<br />
3400 Carson Court, Placerville, 530-269-<br />
9463, vrv.vin<br />
Craving the cuisine of India and Italy? Well,<br />
you can find both at Sacramento Pizza<br />
Company. At this family-owned restaurant,<br />
you’ll instantly taste the care and creativity<br />
put into each of their pies. Owner Nelish Patel<br />
and his mother, Nalini, combine tandoori<br />
chicken—a traditional Indian dish—with<br />
pizza to create the perfect blend of Indian-<br />
American food. And when you’re finished with<br />
your slice, make sure to grab a sweet treat<br />
from their selection of Gunther’s Ice Cream!<br />
MUST-TRY-PIE: Tandoori Chicken Pizza (basil<br />
pesto, mozzarella, grilled chicken, red and<br />
green onions; garnished with cilantro, garlic,<br />
freshly squeezed lemon juice, and homemade<br />
tandoori sauce)<br />
2700 East Bidwell, Suite 500, Folsom, 916-673-9754,<br />
sacpizzaco.com<br />
HUNGRY NOW?<br />
Via Romano photo by Mikey Corey. Sacramento Pizza Company photo by Dante Fontana © stylemediagroup. Other photos courtesy of their respective companies or organizations.<br />
72 stylemg.com | SEPTEMBER <strong>2021</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags<br />
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