Style Magazine - April 2022
As part of our “spring forward” lineup (and I’ve got to apologize here for all the very cheesy spring puns) we’ve got budding stars (“5 Top Teens,” page 18), sports to bring a spring in your step (“Spring Forth,” page 32), some lively seasonal performances (“In the Spotlight,” page 24), and even an extra boost of flower power (Editor’s Picks, page 47). Not to mention, all the yummy eats—including some scrumptious Easter brunch recipes (“Easter Feast,” page 86). To top it off, after two years of uncertainty, we’ve finally brought back our Calendar of Events (page 30) and couldn’t be more thrilled that there’s so much happening in our neighborhoods. However you spend this season, make sure to celebrate it. Celebrate new life, new opportunities, and even new challenges. It’s good to be alive and let’s not forget it. Last year, I celebrated April with an indoor spring-themed photoshoot for my daughter, Aria. This year, I’m going to try doing the same thing—but outdoors. My daughter and I are also going to be soaking up the sunshine, picking wildflowers, and listening to birds sing. My co-editor, Emily, is sure to be bonding outdoors with her two beautiful dogs, Goldie and Turtle. Here’s to a new season and new adventures of every kind. Speaking of “new” our sorely missed editor in chief, Megan, welcomed sweet baby girl Phoebe Rose in February. From what we know, they’re thoroughly enjoying the warm weather and each other. Happy spring, happy Easter, and happy days to you all! —Tara Mendanha tara@stylemg.com
As part of our “spring forward” lineup (and I’ve got to apologize here for all the very cheesy spring puns) we’ve got budding stars (“5 Top Teens,” page 18), sports to bring a spring in your step (“Spring Forth,” page 32), some lively seasonal performances (“In the Spotlight,” page 24), and even an extra boost of flower power (Editor’s Picks, page 47). Not to mention, all the yummy eats—including some scrumptious Easter brunch recipes (“Easter Feast,” page 86). To top it off, after two years of uncertainty, we’ve finally brought back our Calendar of Events (page 30) and couldn’t be more thrilled that there’s so much happening in our neighborhoods.
However you spend this season, make sure to celebrate it. Celebrate new life, new opportunities, and even new challenges. It’s good to be alive and let’s not forget it.
Last year, I celebrated April with an indoor spring-themed photoshoot for my daughter, Aria. This year, I’m going to try doing the same thing—but outdoors. My daughter and I are also going to be soaking up the sunshine, picking wildflowers, and listening to birds sing. My co-editor, Emily, is sure to be bonding outdoors with her two beautiful dogs, Goldie and Turtle. Here’s to a new season and new adventures of every kind.
Speaking of “new” our sorely missed editor in chief, Megan, welcomed sweet baby girl Phoebe Rose in February. From what we know, they’re thoroughly enjoying the warm weather and each other.
Happy spring, happy Easter, and happy days to you all!
—Tara Mendanha
tara@stylemg.com
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EasterFeast<br />
| eat & drink | Taste<br />
5 Festive Recipes<br />
by CAITLIN MCCULLOCH<br />
Easter is a time for celebration and good food! We’ve asked<br />
five local chefs to share their favorite Easter recipes that<br />
you can re-create from the comfort of your own home.<br />
Happy cooking and happy Easter!<br />
Eggs Benedict with Ham<br />
Submitted by Brian Bennett, Bennett’s<br />
Kitchen Bar Market, 1595 Eureka<br />
Road, Roseville, 916-750-5150,<br />
bennettskitchen.com<br />
› 8 eggs plus 3 egg yolks<br />
› ½ lb. ham, finely sliced<br />
› 4 English muffins<br />
› ¼ lb. butter (1 stick) plus 10 tbsp.<br />
salted butter<br />
› 1 tbsp. fresh lemon juice<br />
› Fresh chives, thinly sliced<br />
› 1 tbsp. white vinegar<br />
› Cayenne pepper to taste<br />
To make the hollandaise sauce:<br />
Melt 10 tbsp. butter over low heat;<br />
transfer to measuring cup. Add egg<br />
yolks and lemon juice into a blender.<br />
Blend 30 seconds on medium-high<br />
until it lightens in color. Remove top<br />
plug from blender lid and run blender<br />
on low speed. Slowly drizzle in<br />
melted butter. Continue blending for<br />
another couple seconds after butter<br />
is incorporated. Turn off blender and<br />
taste. Should be buttery, lemony, and<br />
lightly salty. Add pinch of cayenne if<br />
desired. Remove from blender and<br />
store in warmed measuring cup (with<br />
spout) in a warm place. Use within 45<br />
minutes.<br />
To make ham and eggs:<br />
In a small saucepan, melt 1/4 lb.<br />
butter. Add sliced ham and slowly<br />
poach until warm.<br />
Hand split muffins and lightly brush<br />
with melted butter from ham. Place<br />
on baking sheet under a broiler to<br />
toast; watch closely to avoid burning.<br />
Crack each egg into separate glass<br />
ramekins. Place large pot on stove,<br />
fill to ½ inch from the top with<br />
water. Add pinch of salt and white<br />
vinegar. Bring to slow rolling boil<br />
then turn down by half so water is<br />
still simmering. Gently roll eggs into<br />
water. Set a timer (3 minutes for soft<br />
yolks, 4 minutes for medium yolks, 5<br />
minutes for hard yolks). Use slotted<br />
spoon to remove eggs.<br />
Place both halves of toasted English<br />
muffin on a plate. Place little ham<br />
on top (make a sort of nest). Place<br />
poached egg on top. Cover with<br />
hollandaise sauce. Sprinkle chives<br />
and pinch of cayenne on top.<br />
(Serves 4)<br />
86 stylemg.com | APRIL <strong>2022</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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