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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| eat & drink |<br />
Hot<br />
LIST<br />
THE<br />
CoOL<br />
CONEs<br />
by CAITLIN MCCULLOCH<br />
From kale and cupcakes to butter boards, there always<br />
seems to be a new food fad hitting our “feeds.” One of the<br />
latest cool kids on the block? Cones! Classically fabulous<br />
with a scoop of ice cream, there’s a whole new world of<br />
cone-shaped food offerings to explore. No matter what<br />
flavor profile you’re craving, here are six fantastic finds.<br />
Millionaire<br />
Cone<br />
Feel like a million<br />
bucks without having<br />
to spend it when<br />
you order this savory<br />
option from Cluck N<br />
Cone. A waffle cone<br />
(made from the familyowned<br />
establishment’s<br />
proprietary recipe)<br />
is filled with chicken<br />
tenders that have been<br />
braised for 16 hours—<br />
the perfect time to<br />
ensure the chicken is<br />
neither mushy nor dry,<br />
according to Cluck N<br />
Cone creator Laura<br />
Garcia. Next comes<br />
the millionaire (and<br />
mouthwatering!)<br />
bacon, which gets<br />
rubbed with spices<br />
and candied brown<br />
sugar, then triple<br />
smoked, and baked<br />
for 30 minutes.<br />
Creamy avocado,<br />
crisp lettuce, and cool<br />
ranch balance out the<br />
masterpiece.<br />
1485 Eureka Road, Suite<br />
150, Roseville, 916-918-1153,<br />
cluckncone.com<br />
Charcuterie Cone<br />
Are you hosting a party, baby<br />
shower, or just want something<br />
fun for a girls’ night? Look no<br />
further than a charcuterie cone<br />
from The Dancer’s Pantry.<br />
No one will have to awkwardly<br />
gaze at the last bites on a<br />
communal table, as everyone<br />
gets plenty of their own portions.<br />
Nutty Professor<br />
At Historic Folsom’s Sweet Dozen Cones, you<br />
won’t find classic cake or waffle cones; Europeanstyle<br />
chimney cones reign supreme. A cross between<br />
a churro and a donut would make for a delectable<br />
treat on its own, but we recommend trying the Nutty<br />
Professor: a chimney cone filled with walnuts, peanut<br />
butter, and chocolate gelato, then topped with<br />
granola and Oreo crumbles. If all this isn't enough<br />
to satisfy your sweet tooth craving, the creation is<br />
finished off with a Nutter Butter cookie. It may be<br />
filling enough to share—but you likely won't want to!<br />
807 Sutter Street, Folsom, 916-358-9832, foodiecones.com<br />
There’s a little bit of everything—<br />
from brie and sharp cheddar,<br />
to manchego, salami, crackers,<br />
and in-season fruits and<br />
veggies—all tucked into an ecofriendly<br />
bamboo cone. If you<br />
need a non-dairy option, those<br />
are available, too.<br />
11226 Gold Express Drive, Suite 203, Gold<br />
River, 916-541-0619, thedancerspantry.<br />
com<br />
Cluck N Cone photo courtesy of Cluck N Cone. Sweet Dozen Cones photo by Taylor Gillespie ©stylemediagroup. The Dancer's Pantry photo by Ashley Linnane Photography.<br />
88 stylemg.com | FEBRUARY <strong>2023</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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