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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| eat & drink | Sip on This<br />
come directly from the farm itself.<br />
We even make our own fertilizer!<br />
The entire 86-acre farm, winery,<br />
equipment, and winemaking process is<br />
inspected and recertified annually.<br />
WHAT IS YOUR WINERY KNOWN FOR?<br />
All our wines are grown in soil that’s<br />
free from herbicides or chemicals and<br />
made without additives. One favorite<br />
is the flagship wine called Dunamis,<br />
made from estate biodynamic grown<br />
Grenache, Syrah, and Mourvèdre. It’s<br />
a Chateauneuf-du-Pape Rhône-style<br />
red with dark cherry and baking spice<br />
flavors, plus a raspberry and dried<br />
rose petal aroma.<br />
TELL US A FUN FACT ABOUT THE<br />
WINERY. As of 2020, Narrow Gate<br />
Vineyards is the only certified biodynamic<br />
winery within a 100-mile radius.<br />
Lava Cap Winery<br />
2221 Fruitridge Road,<br />
Placerville, 530-621-0175,<br />
lavacap.com<br />
WHY IS SUSTAINABILITY<br />
IMPORTANT TO YOUR<br />
WINERY? Lava Cap is a<br />
third-generation family<br />
business. We evaluate all<br />
decisions with the goal of<br />
preserving the land so that<br />
the next generation can<br />
continue to produce worldclass<br />
wines.<br />
HOW IS YOUR WINERY<br />
SUSTAINABLE? Lava Cap<br />
is a certified Fish Friendly<br />
Farm, meaning that we<br />
conduct viticulture and<br />
winemaking with the goal<br />
of minimizing our impact<br />
on critical watersheds.<br />
The vineyard straddles<br />
several steep hillsides<br />
overlooking the deep<br />
American River Canyon, and<br />
these hillsides and unique<br />
soil mean that the vineyard<br />
is susceptible to erosion<br />
during intense winter rains—<br />
ultimately disrupting the<br />
fragile aquatic ecosystem<br />
downriver. To lessen the<br />
impact, we practice minimal<br />
tilling agriculture, use only<br />
drip irrigation (which also<br />
conserves water), and plant<br />
cover crops to encourage a<br />
healthy diversity of plants<br />
and animals while increasing<br />
soil stability. Inside the<br />
winery, water is conserved<br />
whenever possible, and<br />
all the water used in the<br />
winemaking process is<br />
captured and reused for<br />
agricultural purposes.<br />
WHAT IS YOUR WINERY<br />
KNOWN FOR? The<br />
Chardonnay and Cabernet<br />
Sauvignon are the two most<br />
popular wines, noted for<br />
their balance, structure, and<br />
intensity.<br />
TELL US A FUN FACT ABOUT<br />
THE WINERY. The winery gets<br />
its name from the volcanic soil<br />
that the vineyards are planted<br />
in. At 2,700 feet, these are<br />
some of the highest elevation<br />
vineyards in California! As<br />
a result, the wines develop<br />
unique intensity and richness<br />
while maintaining vibrancy<br />
and structure.<br />
Narrow Gate Vineyards photo courtesy of Narrow Gate Vineyards. Lava Cap Winery photos courtesy of Lava Cap Winery.<br />
96 stylemg.com | SEPTEMBER <strong>2021</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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