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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Elviraw<br />
Submitted by Lake Tahoe Distilling, Lake Tahoe,<br />
323-491-4443, laketahoedistilling.com<br />
• 2 oz. Cave Rock Cacao<br />
Whiskey<br />
• 1 oz. cold brew coffee<br />
• *1 oz. charcoal simple<br />
syrup (demerara sugar,<br />
activated charcoal<br />
powder, and vanilla<br />
powder)<br />
• 2 full drops Elemental<br />
Spirits Qi-Li Bitters<br />
• 2 spritzes Elemental Spirits<br />
Black Sage Hydrosol<br />
• .5 oz. black walnut hull<br />
powder, to garnish<br />
• 2 dried calendula flowers,<br />
to garnish<br />
Combine whiskey, coffee,<br />
charcoal simple syrup, and<br />
bitters into cocktail shaker. Add<br />
ice, shake, and strain into glass.<br />
Spritz black sage twice (once<br />
for cocktail; once to ward off<br />
evil spirits) and add garnishes<br />
in honor of your ancestors.<br />
*To make charcoal simple<br />
syrup: Heat equal parts<br />
demerara sugar and water.<br />
Before boiling, add vanilla<br />
power and charcoal powder.<br />
Stir until dissolved, turn off heat,<br />
and cool before adding to the<br />
cocktail.<br />
“Elviraw” photo byKat Valentina —Lake Tahoe Distilling. “Blood Orange Margarita” photo by Buendia. “Frankenstein” photo by<br />
Steve from Georgetown Distillery.<br />
Frankenstein<br />
Submitted by Georgetown Distillery, 6101 State Highway<br />
193, Georgetown, 530-334-7000, gtdistillery.com<br />
• 1.5 oz Georgetown Distillery Vodka<br />
• 1.5 oz. Midori<br />
• .5 oz. lime juice<br />
• .5 oz. triple sec<br />
Add all ingredients with ice to a cocktail shaker. Shake vigorously<br />
until well combined and chilled. Pour over ice-filled glass.<br />
Blood Orange Margarita<br />
Submitted by Buendia Tequila, Folsom, 916-770-6753,<br />
buendiatequila.com<br />
• 2 oz. Buendia Tequila Blanco<br />
• 1.5 oz. blood orange juice<br />
• .5 oz. freshly squeezed lime juice<br />
• Blood orange wheel, for garnish<br />
Add all ingredients with ice to a cocktail shaker. Shake vigorously<br />
until well combined and chilled. Pour into ice-filled glass and<br />
garnish with a blood orange wheel.<br />
You can order to-go food and delivery from our website or from Doordash.<br />
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us #1 BEST<br />
BURGERS<br />
13 years in<br />
a row!<br />
RELISH BURGER BAR 1000 WHITE ROCK ROAD, EL DORADO HILLS, CA 95762 | relishburgerbar.com | 916.933.3111
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