Style Magazine - February 2023
In any romantic relationship, the first “I love you” is always a momentous milestone. When my now-husband first professed those three words, we were listening to sappy songs while watching the sunset and enjoying vanilla cones from the Golden Arches. Of course, I echoed his sentiments, and the rest is history. I’ll forever associate Mickey D’s soft serve with our love story’s butterfly-filled beginnings. But just as our partnership has evolved over the years, so have our palates, particularly when it comes to cones. Speaking of the V-shaped vessels, you won’t want to miss contributor Caitlin McCulloch’s piece in The Hot List (page 88), highlighting six undeniably cool cones, including a hand-held, house-made waffle cone filled with candied brown sugar bacon, fried chicken tenders, avocado, lettuce, and cool ranch from Cluck N Cone; and an activated charcoal Oreo cookie cone swirled with black sesame and Hokkaido milk ice cream from Tokyo Cream. Though I’ll never say no to a classic cake cone with machine-made froyo, the more upscale offerings featured here are undoubtedly a yes. Invite your nearest and dearest and go on a “cone crawl” to try them all! In Get to Know, “Two’s Company,” Nelly Kislyanka interviews three local couples whose journeys to the altar prove that real romance can happen at any age and at any time. Read each duo’s sweet stories and secrets to success (“communicate about everything, even the difficult and sensitive topics”; “work as a team and put pride away”) starting on page 20. Another (not-so) secret to relationship success? Going on date nights, especially those that involve red meat and red wine. Wondering where to go? In our feature, “Sizzling Steaks” (page 72), Sharon Penny writes about 13 restaurants that take the art of steak (and all the requisite sides) seriously. From tenderloins and tomahawks, to old-school steakhouses experimenting with new-school preparations, there’s something for almost everyone (apologies in advance, vegans!). On the “rare” (pun intended) occasion that my husband and I make it out, without our tots in tow, I’m adding all the spots, and steaks, to our list. Enjoy the issue! Here’s wishing you a month full of love—and maybe (if you’re lucky!) a filet mignon. Cheers!
In any romantic relationship, the first “I love you” is always a momentous milestone. When my now-husband first professed those three words, we were listening to sappy songs while watching the sunset and enjoying vanilla cones from the Golden Arches. Of course, I echoed his sentiments, and the rest is history. I’ll forever associate Mickey D’s soft serve with our love story’s butterfly-filled beginnings. But just as our partnership has evolved over the years, so have our palates, particularly when it comes to cones.
Speaking of the V-shaped vessels, you won’t want to miss contributor Caitlin McCulloch’s piece in The Hot List (page 88), highlighting six undeniably cool cones, including a hand-held, house-made waffle cone filled with candied brown sugar bacon, fried chicken tenders, avocado, lettuce, and cool ranch from Cluck N Cone; and an activated charcoal Oreo cookie cone swirled with black sesame and Hokkaido milk ice cream from Tokyo Cream. Though I’ll never say no to a classic cake cone with machine-made froyo, the more upscale offerings featured here are undoubtedly a yes. Invite your nearest and dearest and go on a “cone crawl” to try them all!
In Get to Know, “Two’s Company,” Nelly Kislyanka interviews three local couples whose journeys to the altar prove that real romance can happen at any age and at any time. Read each duo’s sweet stories and secrets to success (“communicate about everything, even the difficult and sensitive topics”; “work as a team and put pride away”) starting on page 20.
Another (not-so) secret to relationship success? Going on date nights, especially those that involve red meat and red wine. Wondering where to go? In our feature, “Sizzling Steaks” (page 72), Sharon Penny writes about 13 restaurants that take the art of steak (and all the requisite sides) seriously. From tenderloins and tomahawks, to old-school steakhouses experimenting with new-school preparations, there’s something for almost everyone (apologies in advance, vegans!). On the “rare” (pun intended) occasion that my husband and I make it out, without our tots in tow, I’m adding all the spots, and steaks, to our list.
Enjoy the issue! Here’s wishing you a month full of love—and maybe (if you’re lucky!) a filet mignon. Cheers!
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Good things come in small packages, like filet<br />
mignon from Henry’s Steakhouse at<br />
Red Hawk Casino. Try their hardwood grilled<br />
Filet Mignon Florentine: six ounces of<br />
pure perfection alongside mashed potatoes,<br />
spinach, beef reduction, and crispy onions.<br />
When it comes to sides, it’s hard to resist the<br />
siren song of their house macaroni and cheese<br />
(you’re only human!), but the Old Bay wedge<br />
fries are comfort food at its finest and should<br />
be mandatory—especially if you worship Old<br />
Bay Seasoning like I do. And when it comes<br />
to dessert names, let’s just say Henry’s has<br />
a flair for understatement. “Chocolate and<br />
Nuts”? I mean, I guess. Unless it’s house-made<br />
chocolate malt ice cream, crème anglaise,<br />
brownie, brown butter almond cake, candied<br />
nuts, and whipped cream. Well, why didn’t you<br />
say so? Sign me up!<br />
1 Red Hawk Parkway, Placerville, 888-573-3495,<br />
redhawkcasino.com<br />
The downstairs converted-cellar restaurant<br />
at the Smith Flat House was once the<br />
opening to the Blue Lead Mine dating back<br />
to the 1800s. Fast forward to today, and the<br />
atmospheric setting is perfect for a coldweather<br />
meal, like the truly mouthwatering<br />
14-ounce Choice-Cut Ribeye with slowroasted<br />
marble potatoes, butter-fried French<br />
breakfast radish, and whipped garlic butter.<br />
And if we’re talking appetizers, you could do<br />
worse than start your meal in the lap of the<br />
gods with a baked camembert: puff pastrywrapped<br />
Marin French camembert with<br />
orange marmalade, honey lemon vinaigrette,<br />
arugula, candied ginger, and grilled housemade<br />
bread. The best part? You won’t have to<br />
work nearly as hard to strike it rich!<br />
2021 Smith Flat Road, Placerville, 530-621-1003,<br />
smithflathouse.com
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