Style Magazine - Readers Choice Awards - Roseville Granite Bay Rocklin 2022
In this month’s issue, our biggest of the year, we’re celebrating the season—along with all our region’s small businesses (and business owners)—in a big way. If you’re like me and read magazines back to front, then start with “Last Look” on page 82 for an autumn-esque picture snapped locally and our favorite leaf-peeping locales, including East Sacramento—an urban forest that’s currently awash in a canopy of yellow, orange, and crimson-colored trees. Leaving the leaves behind, turn to page 68 for some easy, autumn-inspired recipes utilizing the cream of the harvest crop, including a butternut squash risotto you’ll be eager to reheat…and have on repeat. In honor of the most hallowed holiday—the one where consuming colossal amounts of candy and donning creepy costumes is A-OK—we asked area distilleries for their “boo”ziest, most spirited cocktails. Pick your poison (I think I’ll start with the Midori-spiked, freaky-looking “Frankenstein”) on page 72. We also share some fun, festive Halloween happenings in The 10 Spot (page 16) that are sure to (pumpkin) spice up the season. Around here, it wouldn’t be October without our annual “Best of” feature, where we announce the winners of this year’s Readers’ Choice Awards. It’s a personal favorite because I always discover new (literally) winning places around town to support—like Pasty Pies of the World and Exhilaration Station—and am reminded of all the talented, innovative entrepreneurs our region is teeming with. Find out if your favorite people and places made the list starting on page 51. There’s much more in store, too, including an inspiring, informative piece about local women beating breast cancer (page 20); a spotlight on some of the area’s best bands (page 26); and tips on making sure your WFH office is an authentic place of productivity, whether you prefer to work indoors or (like me!) out (page 54). I hope you’ll agree that these glossy print pages are as plentiful and uplifting as the autumn season itself. Enjoy! ——Megan megan@stylemg.com @meggoeggowaffle
In this month’s issue, our biggest of the year, we’re celebrating the season—along with all our region’s small businesses (and business owners)—in a big way. If you’re like me and read magazines back to front, then start with “Last Look” on page 82 for an autumn-esque picture snapped locally and our favorite leaf-peeping locales, including East Sacramento—an urban forest that’s currently awash in a canopy of yellow, orange, and crimson-colored trees.
Leaving the leaves behind, turn to page 68 for some easy, autumn-inspired recipes utilizing the cream of the harvest crop, including a butternut squash risotto you’ll be eager to reheat…and have on repeat.
In honor of the most hallowed holiday—the one where consuming colossal amounts of candy and donning creepy costumes is A-OK—we asked area distilleries for their “boo”ziest, most spirited cocktails. Pick your poison (I think I’ll start with the Midori-spiked, freaky-looking “Frankenstein”) on page 72. We also share some fun, festive Halloween happenings in The 10 Spot (page 16) that are sure to (pumpkin) spice up the season.
Around here, it wouldn’t be October without our annual “Best of” feature, where we announce the winners of this year’s Readers’ Choice Awards. It’s a personal favorite because I always discover new (literally) winning places around town to support—like Pasty Pies of the World and Exhilaration Station—and am reminded of all the talented, innovative entrepreneurs our region is teeming with. Find out if your favorite people and places made the list starting on page 51.
There’s much more in store, too, including an inspiring, informative piece about local women beating breast cancer (page 20); a spotlight on some of the area’s best bands (page 26); and tips on making sure your WFH office is an authentic place of productivity, whether you prefer to work indoors or (like me!) out (page 54).
I hope you’ll agree that these glossy print pages are as plentiful and uplifting as the autumn season itself. Enjoy!
——Megan
megan@stylemg.com
@meggoeggowaffle
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| eat & drink | Taste<br />
Savor<br />
the<br />
Season<br />
4 Autumn-Inspired Recipes<br />
Summer has come and gone, so<br />
now’s the time to fill your belly<br />
and pantry with comforting<br />
autumnal eats. Read on for<br />
some seasonal recipes you can<br />
recreate at home.<br />
1 egg<br />
2 tbsp. heavy cream<br />
8 oz. wheel of brie<br />
*3 tbsp. apple pumpkin butter, divided<br />
2 tbsp. candied pecans, chopped<br />
1 sheet puffed pastry, defrosted according<br />
to package instructions<br />
by PAULINE ARROYO<br />
Apple Pumpkin Butter Baked Brie<br />
Recipe submitted by Myka Estates, 3405 Carson Court,<br />
Placerville, 530-644-3474, mykaestates.com<br />
Preheat oven to 400 degrees. Line a baking<br />
sheet with parchment paper. Mix the egg<br />
and cream together to make an egg wash;<br />
set aside. With a sharp pointed paring knife,<br />
cut a circle around the edge of the top of<br />
the brie, 1/8-1/4 inch from the side all the way<br />
around, about halfway down into the middle<br />
of the wheel. Slide the knife under the circle<br />
you’ve cut and cut across the center to<br />
scoop out the cheese, removing it like the<br />
top of a carved pumpkin. Fill the cavity with<br />
two tablespoons of apple pumpkin butter<br />
and chopped candied pecans. Place the<br />
brie that you scooped out back on top.<br />
Fall Gnocchi<br />
Recipe submitted by Reds’ Bistro, 3645 Taylor Road, Loomis,<br />
916-259-4362, redsinloomis.com<br />
1 lb. Yukon Gold potatoes, peeled<br />
and diced<br />
4 egg yolks<br />
2 tbsp. tarragon, finely chopped<br />
Salt & pepper, to taste<br />
2/3 cup flour<br />
Boil and simmer potatoes until<br />
tender. Strain and let drain for a few<br />
minutes. Mill potatoes. Mix in egg<br />
yolks, tarragon, and salt and pepper<br />
to taste. The mixture should be wet.<br />
Gently knead in the flour in small<br />
increments. Pour flour into potato<br />
Place the brie, cut side down, on the thawed pastry<br />
sheet; the pastry should be a square large enough<br />
to wrap the brie tight, without too much excess<br />
dough or not enough to seal tight. Make four<br />
cuts in the pastry starting from the brie to<br />
the edge of the corner. Fold each side<br />
of the cut pastry over the top of<br />
the brie, arrange nicely, and wrap<br />
rather tightly. Pinch the edges to<br />
seal the pastry around the brie.<br />
Brush generously with the<br />
egg wash. Cook for about<br />
15-20 minutes until pastry<br />
is golden in color. Remove<br />
from oven and let sit for<br />
20 minutes before serving.<br />
Top with a dollop of apple<br />
pumpkin butter and a<br />
candied pecan.<br />
*Available at Boa Vista Orchards,<br />
boavista.com<br />
mixture with fingertips and then<br />
fold dough into itself. Final dough<br />
should be tacky, not sticky.<br />
Roll dough out as thick as your<br />
middle finger on a floured surface.<br />
Cut gnocchi as wide as your<br />
smallest finger. Generously flour to<br />
avoid sticking.<br />
Cook gnocchi in salted boiling<br />
water, until al dente. When done,<br />
shock in ice water. Drain and toss<br />
in olive oil with seasonal veggies<br />
(kale, squash, pumpkin, etc.) and<br />
any sauce of your choosing.<br />
Reds’ Bistro photo by Alexia Arietta Media. Myka Estates<br />
photo by Dominic Payerchin of GoldLine Brands.<br />
68 stylemg.com | OCTOBER <strong>2022</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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