Roseville Granite Baydocshare04.docshare.tips/files/875/8758488.pdf · Roseville/Granite Bay Living...

A P r e s s - T r i b u n e P u b l i c a t i o n

Roseville: The new shopping mecca.

Holiday Decorating: Bright, bold and edgy.

Weekend get-a-ways: Closer than you think!

A L IFESTYLE MAGAZINE

R o s e v i l l e G r a n i t e B a y

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2 Roseville/Granite Bay Living 2008


Shopping at its Finest

When it comes to high-end retail,

Roseville, Granite Bay have it all

Page 10

Publisher

Bill Wallace

Editor

Susan Belknap

Advertising Director

Lu Wagner

Manager, layout, design

and production

Paul Cambra

Creative Director and

Cover Design

Bill Krawczyk

Photography

Ashley Baer

Preston Belknap

Contributors

Susan Belknap

Lauren Weber

Megan Wood

Roseville/Granite Bay

Living188 Cirby Way

Roseville, CA 95678

(916) 786-8746

Roseville/Granite Bay Living

is owned and published by the

Roseville Press-Tribune and

Gold Country Media.

All rights reserved.

Copyright 2008.

Reproduction in any form,

whole or part without prior

consent is prohibited.

‘Tis the Season for Decor

Red and Green are out,

bright and bold are in

Page 16

Creating a Better Space

Update your home,

both inside and out

Page 20

Getting Away Close to Home

Stay-cations in Placer County

and just beyond

Page 28

Pampering to the Extreme

Local spas and salons are

the perfect way to de-stress

Page 34

From Vines and Hops

Local residents share passion

for making beer and wine

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By Megan Wood

No need to travel far from Rosevilleor Granite Bay for high-end retailers

Shopping at its finestShopping at its finest

With Fountains at Roseville’s openinga few months ago residents can shop ‘tilthey drop at big-name stores likeAnthropologie and Sur La Table as wellas locally owned favorites Serendipityand Big Spoon Yogurt. The highly antici-pated Whole Foods Market recentlyjoined the ranks and the crowds have fol-lowed.

“People have been waiting for a WholeFoods in this area for a long time,” saidFountains property manager Janet Young.“We’re very excited to have this greataddition.”

Smith & Hawken has also recentlyopened its flagship store, the first in theSacramento region, now offeringRoseville shoppers unique, beautifulpatio furniture straight from the show-room whereas before, ordering from thecatalog was the only option.

In addition to a new design concept,Smith & Hawken is introducing a liveoutdoor nursery for landscaping and gar-dening projects.

For the Carrie Bradshaw of the family,massive shoe warehouse DSW is anyshoe addict’s mecca for the latest stylesand trends in fancy footwear. Whileyou’ll be hard pressed to find a pair ofManolos, DSW rarely has less than30,000 pairs of shoes in more than 2,000different styles from big-name brandslike Steve Madden, Marc Jacobs andStuart Weitzman.

In addition to the spectacular array ofclothing boutiques, home furnishing andspecialty stores, Fountains at Roseville ishome to some of the newest restaurantsin town. The Counter, a build-your-ownhamburger joint which was slated to openNov. 10, boasts more than 300,000 differ-

ent combinations of hamburgers in amodern, industrial environment.

Coming this spring to the Fountains isSan Francisco favorite Boudin SF restau-rant. Famous for its sourdough bread, anddelicious clam chowder in a bread bowl,Boudin continues to bring fresh-bakedbread and homemade soups to the tablethat have been tradition for more than150 years.

After dinner, head to Miabella Gelatofor handmade gelato, sorbettos andItalian sodas in an authentic Italian gela-teria-inspired café. Enjoy your dessertwatching the Center Court fountain showchoreographed to music and lighting orcozy up around the fire pit for romanticambiance that is worth leaving home for.

Continued on page 12


The Canopy Plaza at Quarry PondsTown Center in Granite Bay is thefocal point for locals to gather and socialize. Facing page, Fountains at Roseville.

PHOTOS BY ASHLEY BAER/GOLD COUNTRY NEWS SERVICE

Local shoppers can heave a sigh of relief as centers like Fountains at Roseville and Quarry PondsTown Center in Granite Bay have popped up and the Westfield Galleria at Roseville expands,providing a plethora of new stores for holiday shopping.

Quarry Ponds Town Center, anupscale commercial development,overlooks a picturesque 6-acre pondin Granite Bay.

PHOTO BY ASHLEY BAER/GOLD COUNTRY NEWS SERVICE

Though Quarry Ponds hasbeen open since 2007, thisshopping sanctuary is forthose looking for the morelow-key relaxing shopping

experience. This semi-circle of shops,boutiques, restaurants and servicesallows for a more efficient shoppingexperience.

“I wanted it to be like a one stop,get what you need, hassle-free shop-ping environment,” said propertyowner Lisa Powers, whose favoriteamenities include the Market Hall, atruly European-inspired shoppingexperience sure to please the mostfinicky of foodies.

“I’ve found that a lot of people aretired of the huge stores with the sameproducts. Today’s shopper is lookingfor more unique items that are foundin smaller, more hometown stores,”Powers said.

Silver Spoon, a children’s boutique,is a perfect example of a hometown-feeling store. The store carries bothlarge European and American brandnames such as Deux par Deux, BabyLu Lu and Charlie Rocket as well asseveral Sacramento-based lines likeHip Chick, Ga Ga Girl and SassiePants owned by Sacramento area“mom-preneurs.”

The Clay Corner is the hot spot forunique gift giving or for worldly homesouvenirs without needing to updateyour passport. Specializing in import-ed pottery from around the world,those looking to add some culture totheir home décor need not look fur-ther.

With authentic designs from Italy,Spain, Portugal, Poland and MexicoThe Clay Corner specializes in keep-ing the art of these cultures alive andwell in the homes of Roseville andGranite Bay.


Continued from page 11


The salon industry is much like the fashion industry in the sense that there are always new looks and new products in the market. Is your stylist keeping up with the latest looks?

Brockway Hair Designs are full service salons specializing in all aspects of hair design, color, and cuts. They work exclusively with Redken and with over 150 colors on their Pallet. They can get the perfect color match for you whether you want multiple colors, hi-lights, or just one color. Recognized as one of Redken’s top salons in California they have one of the best advanced education programs available for their stylists. Stylists at Brockway receive education from some of the industry’s leading salon artists as well as receiving Redken Specialist Certification and the opportunity to attend the Redken Exchange in New York to become Redken Master Certified. Brockway hairstylists learn from the best so they can bring the best in hair cutting and coloring techniques to their clients.

Angie, the salon manager of the Brockway Hair Design in Johnson Ranch worked and trained with company founder Helen Brock. She has been with the company almost 20 years and has attended advanced educational events with David Stanko from the Redken Exchange in New York, Roy Peters, Dennis Gebhart, Scot Sherman, among others. What does she like the best about working at Brockway, “My staff, they have become my second family and offers me inspiration and creativity to share with my clients. We focus on providing an atmosphere where we can bring the best quality and service to our customers. Having trained with the company’s founder, I learned how to treat the clients with respect and consideration as well as manage a full crew of my own.” Our other managers, Krystal at West Roseville and Brittany at Granite Bay, have also been with Brockway for many years and have each made multiple advanced education trips to the Redken Exchange in New York. All three most recently attended Wella’s advanced cut & color workshop in San Francisco with Nick Berardi, former Creative Director for Vidal Sassoon.

When you come into a Brockway Hair Design you will know why they are one of the top salons in the area. Brockway has a wide assortment of the best in professional hair care products and a knowledgeable staff that will make you fall in love with your hair all over again. Call and schedule your appointment today.

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Phase one of the Galleria mall inRoseville is scheduled to unveilNov.13. Swedish import H&Mwill open its first store in theSacramento region. New this

November H&M will feature a specialcollaboration collection from designer

Commes des Garcons. For the green goddess, Lush, a United

Kingdom brand popular for their organic,handmade and economically responsiblebath products and cosmetics, is alsoopening its first store in the Sacramentoregion. Lush’s products are never testedon animals as the company is based onvalues that are environmentally friendly.

Their 100-percent vegetarian productsinclude natural ingredients like avoca-does, free-range egg yolks and fresh gin-ger as well as fruits, herbs and sea salt.

With all of these new, fabulous placesto shop, there’s no reason why Christmasshopping shouldn’t come first when itcomes to holiday preparations. Shoppers,start your engines!

The Westfield Galleria at Rosevillerecently underwent a majorexpansion to increase shoppingchoices for area residents.


GOLD COUNTRY NEWS SERVICE FILE PHOTO

‘Tis the seasonfor décor

‘Tis the seasonfor décor


By Megan Wood

There’s nothing quite like the holiday sea-son. Christmas trees, stockings hangingover the fireplace, festive ornaments andall the lights create a magical world ofSanta, elves and sugarplum fairies. When

friends and family come to visit, there is often apanic to find the time to decorate a home thatreflects the magic and joy of the holidays. With thehelp of a local designer as well as a few retail stores,homeowners are well on their way to being hostesswith the mostest.

For some, bright, bold, jewel tones are today’sdecorating answer to the traditional red and greenslump. Plum, goldenrod, cerulean and aqua-coloredornaments for trees tie any home décor together witha hint of festivity and a lot of style. At Design Expoin Roseville, senior designer Cindy Serochi has cre-ated a Nutcracker Christmas-themed tree usingjewel-toned ornaments and nutcracker ornaments.

“This would really work for a home that wantsmore of a modern elegant feel … the sparkle addsglamour and elegance,” Serochi said.

At the Galleria at Roseville, Crate & Barrel fea-tures ornaments organized by color and theme tomake decorating a tree at a reasonable price easierfor stumped homeowners.

For the traditional homeowner, red and green arestill the go-to colors of the season, but this year theyhave more of a punch as the colors have been updat-ed to cherry reds and lime or sage greens.

“These colors just give off more of a modern,edgy feel than the traditional red and green. They’rebrighter and pack more of a punch for home decorat-ing,” said Stacy Reynolds, home store coordinatorfor Crate & Barrel.

Families with small children, or perhaps simplythose just young at heart, will adore the whimsicaltheme that is reminiscent of Dr. Seuss and “How theGrinch Stole Christmas.” The curvy, glittery orna-ments add kid-friendly fun to stuffy Christmas treesand in this case, the sparkle adds energy and whimsy.

Give your tree the look of glittered pinecones,sugared fruits and feathered bird ornaments, whichwill bring nature indoors and combine organic décorwith simple elegance.

“Feathers, birds and peacocks are big in thistheme and really stunning on Christmas trees andthroughout the home,” Serochi said.

To top the tree this year, Serochi suggests usingsprays of berries and blossoms or bells tied togetherinstead of the traditional star or angel.

For the family who celebrates Hanukkah, there arealso many choices for decorating this year. Choosebetween a modern, silver menorah and an old world,antique-look. Decorate the table with the menorahand silver or gold bead garlands and some of theglimmer pillar and taper candles. For the dinnertable, centerpieces of apothecary jars and hurricanecandleholders filled with the mirrored mosaic gar-land, blue marbles or blue and gold ribbon star orstarburst ornaments will help make the holiday com-plete.



Jewel-tonedornamentsand candleswith greeneryhelp create afestive atmos-phere in anyhome.

PHOTOS BY ASHLEY BAER/GOLD COUNTRYNEWS SERVICE



Tying your holiday table to the rest of yourdécor need not be an added source of stress.No matter which theme or color palette you

choose, there are many options to make it all com-plete.

“Different sizes and shapes of plates are verypopular for dinner tables, you shouldn’t be afraid tomix circles with squares or rectangles it’s actuallyquite pretty,” Reynolds said.

Don’t stop at the dinnerware either, as center-pieces can be easy and add a little extra to the fes-tivities. Fill apothecary jars with candies or orna-ments for childlike whimsy and fun. For a moreclassic elegance fill the center of the table withcandles in candleholders of varying sizes, shapesand heights to add drama. Serochi suggests usinggarlands made of pine needles as a table runner,adding ornaments and floral sprays or pineconesand sugared fruits to continue the nature indoorstheme.

To chop or not to chop? That is the questionfor many homeowners who have concerns ofsafety and the environment but still want the

perfect Christmas tree and the fresh pine scent thatcomes along with it.

Safety is obviously of primary concern; realtrees dry out and die quickly, which could pose afire hazard when combined with hot Christmaslights. According to Wilma Homsy of CaliforniaBackyard in Roseville, artificial trees are far saferand more convenient for busy homeowners.

“Our trees are extremely life-like because theyare modeled after trees found in Tahoe and all overthe United States,” Homsy said.

Most artificial trees come pre-lit and in two tothree sections, making set-up a snap. Anotheradvantage of artificial trees is that they allow thehomeowner to get as specific as possible when itcomes to size and shape. They are always perfectlyformed, without bald spots or thinning needles pro-viding a perfect tree that lasts the holiday season.

Of course, one disadvantage of the artificial treeis the absence of the pine fresh aroma that comeswith a real tree. Roseville Bath & Body Worksstore manager Nitika Nitashni directs customerslonging to recapture the smell of a real Christmastree to pine-scented candles, reed diffusers, scentedoil wall diffusers and room sprays. Called “ThePerfect Christmas,” the tree and evergreen collec-tions of home fragrance items have becomeincreasingly popular among homeowners who havechosen to go the artificial tree route.

Pine scented candles, warm oil diffusers andtable figurines that hide gel packs that scent theroom with the desired fragrance are a good option.Choose from mistletoe, Christmas wreath, balsamand cedar or sparkling pine, to get the exact scentyour nose desires. Our favorite? Balsam and cedar.

Happy Holidays and happy decorating!

Mixing plates of differentshapes and sizes addsinterest to any table setting.

Alexis Katsilometes ofHawks Restaurant inGranite Bay shows offpumpkin soup withglazed pine nuts. (See recipe on next page)


Now that your table’s set, try thistasty soup recipe from HawksRestaurant in Granite Bay for your

holiday gathering.

Pumpkin Soup with Glazed Pine NutsServes 8 guests

Ingredients for pumpkin soup:■ 5 lb. heirloom pumpkin, whole (werecommend Cinderella or French Redpumpkins)■ 2 yellow onions, peeled and thinlysliced■ 2 quarts chicken broth, or enough tocover■ 1 bunch sage, tied with butcher’s twine■ 1 nutmeg, grated with microplane■ 2/3 cup maple syrup■ ½ lb butter■ salt■ white pepper

Method:Preheat oven to 350 degrees. Cut the

pumpkins into quarters, remove all seedsand arrange pumpkin pieces in a deepbaking dish. Place a thin layer of waterin each baking dish and season the pump-kin liberally with salt and white pepper.Cut ¼ lb. butter into small cubes anddivide among the pumpkin pieces. Coverthe pumpkin and roast in the oven untiltender, approximately 45 minutes. Oncetender, allow the pumpkin to cool andseparate the flesh from the rind.

Melt the remaining butter in a mediumpot over medium heat. Add the onionsand tied sage. Keep covered on low heatuntil translucent and tender. Add thecooked pumpkin to the onions and coverwith hot chicken broth. Using themicroplane, grate about ¼ of the nutmeginto the soup. Add the maple syrup andbring to a simmer. Remove the sage bun-dle from the soup. Season with salt andwhite pepper to taste and blend for sever-al minutes in a high-speed blender untilsmooth. Pass through a fine strainer andserve hot.

Ingredients for glazed pine nuts:■ 1 cup pine nuts■ 2 tablespoons water■ ¼ cup sugar■ 2 teaspoons butter

Method:Combine the water and sugar in a

medium saucepan over medium heat.Continue to cook until the mixture turnsa golden caramel color. Add the pine

nuts and stir vigorously to coat. Once thepine nuts are coated, add the butter to thepot and stir (this will help to separate thenuts into individual pieces). Empty the

contents of the pot onto a cookie sheetlined with wax paper and allow to cool.Break apart any chunks. Once cool,sprinkle the nuts over each soup.

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Pumpkin soup with glazed pine nuts is the perfect way to warm up a chilly winter day.



By Eileen Wilson

Remodeling – inside and out – has become apopular option for area homeowners

C reating a better spaceC reating a better space

Appliances that look like cabinetry are in demand.Facing page, guests enjoy an outdoor party

at the Gonzalez home in Granite Bay.GOLD COUNTRY NEWS SERVICE FILE PHOTOS


The weather and the economy are cooling – but thetrend of re-working homes to create a personalsanctuary is as hot as ever.

According to Mike Jeffers, of Jeffers, Dolan andDolan Construction in Granite Bay, 80 percent of theirbusiness is from people whose homes they’ve remodeledagain and again.

“Building material prices are as low as they’ve beenin 10 years,” Jeffers said.

Jeffers said many homes in Roseville and Granite Baywere built in the 1980s or earlier, when a typical kitchenincluded a peninsula, which separated dining nook andkitchen.

“But today, people want to open everything up, like agreat room,” Jeffers said.

Popular kitchen items include refrigerators and dish-washers that look like cabinetry, wine centers, turntablecupboards with lazy Susans, and pull-outs for items likespice racks, towel racks and cutting boards.

“People are really utilizing their space,” Jeffers said.In other areas of the home, flat-screen televisions

have become commonplace, as have data systems andsecurity systems that include outdoor cameras.

Stone flooring has been in fashion for the last fewyears, but bamboo floors are new, and have become apopular item. Butcher blocks are coming back in style,replacing granite-covered islands as well.


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One thing most remodeling home-owners have in common is thedesire for healthy and environ-

mentally friendly appliances and mate-rials.

“An Electrolux induction cooktop isfast and energy efficient, Jeffers said.“It will cook food in 70 percent of thetime.”

Front-loading washers and dryershave gained in popularity because theyare energy efficient as well.

Updating the home pays for itself inthe long run.

“With kitchens and master baths,you get almost 100 percent of yourmoney back at resale,” Jeffersexplained.

Updating a home’s interior isn’t theonly hot trend.

Most Californians love to spendtime outdoors year round, and creatinga comfortable outdoor living space isimportant.

“People are marketing more to out-door living, especially here in Northern




For many Californians, comfortableweather means more outdoor enter-taining.

California where the climate’s good,”said Jerry Williams of Granite BayLandscape.

“They’re wanting to be outdoorsmore than ever before.”

Williams has seen interest in outdoorstructures increase substantially in thelast several years.

There’s a real trend to bring theindoors out, which is creating a marketfor outdoor barbecues and even fulloutdoor kitchens.

Water features are popular as well.People want rain curtains and waterfallsto go along with their in-ground swim-ming pools.

As for style, Williams said cus-tomers in Granite Bay and Rosevilleare primarily interested in a naturallook. Granite and extensive greenerywork perfectly to create ponds, creeks,and rock outcroppings.

Drought-tolerant plants, as well asfoliage that grows well with oaks, orplants that tolerate shade are gainingpopularity.

Williams’ company motto is “gra-cious living” and he believes the mostimportant aspect of any home’s outdoorspace is that it be a place where thehomeowners and their guests can relaxand be comfortable.

Janet Simkins, nursery manager atSierra Nursery in Roseville, agrees thatplants that do well in the Sacramentoregion’s hot summer climate arealways in demand, and for good reason.

“There’s been more concern withdrought tolerance,” she said.

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Granite Bay as well, and Simkinsencourages customers to not only seekout California native plant species, butplants from Europe and Australia aswell.

As outdoor living areas becomemore of an entertainment focal point,lawn space is shrinking.

“There seems to be a movement tohave a lot of concrete, which meanspeople are using more containers toplant,” Simkins said.

“It’s clean – less dirt is tracked in tothe home, and outdoor kitchensdemand it,” she said of the concretetrend.

In addition to cheerful gardens,there’s been a real upswing in peoplewanting to grow their own food, whichSimkins attributes to not only the cur-rent state of the economy, but also thegreen movement.

“People want their food to be organ-ic and free of pesticides,” she said.

Winter vegetables are delicious, andSimkins said November is the perfectmonth to plant peas, broccoli, cauli-flower and several varieties of lettucegreens.


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For the who, what, when and where in Roseville and Granite Bay subscribe to The Press-Tribune or visit us at www.RosevillePT.com.

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There’s no shortage of nearby activitiesavailable to area residents

By Lauren Weber

Getting awayclose to home


The waterfront, Old Town SacramentoPHOTO COURTESY TOM MYERS/SACRAMENTO

CONVENTION AND VISITORS BUREAU

Opposite page, clockwise from top:Beals Point, Folsom Lake

ASHLEY BAER/GOLD COUNTRY NEWS SERVICE

David Girard Vineyards in El Dorado HillsPHOTO COURTESY EL DORADO WINERY ASSOCIATION

The State Capitol, SacramentoPHOTO COURTESY TOM MYERS/SACRAMENTO

CONVENTION AND VISITORS BUREAU

Get outdoorsFor the outdoorsy visitors,

there’s hiking around Folsom Lake,biking (Roseville and Granite Bayalone are home to countless biketrails) and snow sports at Lake Tahoeand surrounding cities, which are ashort scenic drive away.

Year round, Folsom Lake caters toadventure-loving people throughcamping, a 32-mile bike path thatreaches Old Sacramento, the OaksNature Trail where hikers may seedeer, wild turkeys and fox and boatcamping allowed in specific areas.

For biking enthusiasts, Rosevillewas recently designated a bicycle-friendly community by the League ofAmerican Cyclists. Two of

Roseville’s favorite trails include theMiner’s and False Ravine trailsthrough open space and wetlandareas. For more information on localbike trails, go to www.roseville.ca.us.

Lake Tahoe, less than two hoursfrom Granite Bay and Roseville, pro-vides a breathtaking backdrop forplaying golf, hiking, biking, dining,gaming, shopping, camping andmore.

Many of the casinos bring incabaret shows, live music and per-formers, while gondola rides takevisitors to skiing, snowboarding andsnowshoeing venues, or just to enjoythe view of Lake Tahoe. For more onwhat to do in Lake Tahoe, go towww.visitinglaketahoe.com.

Hit up the state’s CapitolAfter exploring the high-end

shopping and restaurants withinRoseville and Granite Bay, share thestate’s capitol with guests, less thanan hour’s drive away.

While marveling the Capitolbuilding’s architecture and history,take a break in midtownSacramento’s thriving restaurantscene and busy nightlife.

A cluster of streets east of down-town Sacramento are full of winebars, restaurants, cafes and dessertspots. For art and food lovers, thearea stays open late for the yearround Second Saturday art tours,

When friends and family stop by for a weekend visit, it can be tough to keep them entertained.But with so many visitor-friendly spots within and surrounding Roseville and Granite Bay,guests may be wowed with what the area has to offer. Whether it’s a short drive to the stateCapitol, a driving tour through clusters of wineries or exploring two of the nearby lakes –Tahoe and Folsom – guests and residents will be excited to get out and explore.


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held the second Saturday of everymonth, where art galleries and eateriesopen their doors into the evening forpeople to enjoy the local art, food andwine. For more information on the arttour, go to www.sacramento-second-saturday.org.

Restaurant owner Randy Paragaryhas made a name in Sacramento withhis restaurant group that includesCentro Cocina Mexicana, Cosmo Café,Esquire Grill and Paragary’s Bar andGrill, among others. For more informa-tion on the restaurants, go towww.paragarys.com.

Within walking distance of the arttour is Ernesto’s Mexican Food andBistro 33 Midtown featuring late-nightcuisine and cocktails.

Wine bars also cover the area includ-ing L Wine Lounge and Urban Kitchen,58 Degrees & Holding, which areopen late for appetizers and wine tast-ing.

Tour local wineriesSacramento’s midtown isn’t the

only place to sample locally-craftedwine. Head in any direction fromRoseville and visitors can be in wineryheaven. Throughout Placer and ElDorado counties, there are dozens offamily-owned wineries, many openyear round for tasting. Wine enthusiastscan sample locally crushed Syrahs,Cabernet Sauvignons, Chardonnays andother varietals. For a list of PlacerCounty wineries, go to www.placer-wineandgrape.org.

The hills of El Dorado County houseaward-winning wines as well includingHolly Hill’s 2006 El Dorado Patriarche,which took double gold medals at the



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Dorado County Fair and voted BestRhone blend in the Sierra foothills atthe California State Fair. David GirardVineyard’s 2005 Syrah also was award-ed gold medal status from the 2008 SanFrancisco Chronicle wine competition.For a complete list of El DoradoCounty’s wineries, go to www.eldorad-owines.org.

Stop through Apple HillApple Hill offers things to do, food

to eat and scenery to see during everyseason of the year. The area is home toapple orchards, pumpkin patches andChristmas tree lots, with farms andbusinesses serving their best home-made recipes of apple pies, fritters,ciders and wines.

In addition to the cider mills,bakeshops and wine tasting, there’s alsopicnic areas, crafts and nature walkswithin the more than 50 orchards andranches.

Although apple season typically hitslate-August through October, AppleHill also offers blueberry picking inearly June, wineries and breweries areopen year-round and other ranchesoffer springtime flowers and summer-time berries, vegetables, peaches andpears.

Boa Vista Orchards is open yearround and although their varieties ofapples and pears outnumber the otherfruits available, they also have plums,persimmons, grapes, corn, nuts andkiwi. For more information on AppleHill, go to www.applehill.com.

Whatever makes the agenda forentertaining guests, there areplenty of sights to see, winer-

ies to explore and food to taste.

PHOTO COURTESY LAKE TAHOE VISITORS AUTHORITY

Tahoe in the wintertimeis a skier’s paradise.

Pampering to thee xtreme


Local spas and salonsoffer a little bit of everything

By Lauren Weber

Stepping into local spas andsalons, customers are immedi-ately greeted with a place torelax and de-stress, as it shouldbe. But what sets the spas of

Roseville and Granite Bay apart fromother areas, is the selection – more than20 salon-spas are located within the twocommunities and many promise treat-ments that are unique to their location.

With a name that translates to “sweetlife” in Italian, Dolce Vita Day Spa inGranite Bay’s 5,000-square-foot locationin the Treelake Village area makes spa-goers feel as if they’ve entered the streetsof Italy.

“They come in and they cross the lineinto a totally different world,” said ownerTatiana Tessmer, who moved to the areafrom Europe. “We use an exclusive lineof products from Italy.”

One product Tessmer is especiallyfond of is the chocolate body massageused with cocoa from Italy, providing a“symphony of the senses.” The best partis it’s packed with sweet smells withoutthe calories.

Another guilty pleasure offered atDolce Vita is their Cleopatra 24K GoldFacial featuring a new technology wheregold is actually worked into the skin.Tessmer said customers will “feel like amillion bucks” while the facial lifts,firms, reduces the appearance of finelines and wrinkles and gives the face agolden glow.

The spa also offers more traditionaltreatments and packages including cou-ples’ massages, manicures and pedicures,mask treatments and body wraps.



Dolce Vita Day Spa9719 Village Center, Ste. 110, Granite Bay772-7733, www.dolcevitads.comOpen Mon.-Fri. 10 a.m. to 9 p.m.Saturday 10 a.m. to 6 p.m.Sunday 11 a.m. to 4 p.m.

Bellagio Day Spa & Salon1112 Galleria Blvd. No. 100 in Roseville780-57131470 Eureka Road No. 100 in Roseville780-6602Open Mon.-Fri. 9 a.m. to 7 p.m.Saturday 9 a.m. to 6 p.m.Sunday 10 a.m. to 5 p.m.www.bellagiodayspa-salon.com.

Also inspired by Europeanpampering, Bellagio Day Spa& Salon, with two locationsin Roseville, makes guestsfeel like royalty with compli-

mentary wine and champagne service. Bellagio’s packages include a person-

alized European skincare treatment that iscustomized to varying skin types and skinfitness for men with a de-stress packageof a facial, peel and facial massage.

Massage beds and whirlpool baths awaitat Dolce Vita Day Spa in Granite Bay.



Serenity Spa in Roseville takes amore holistic approach to beau-ty through the healing power oftouch.One of their signature services

is the Lomi Lomi Massage inspired bythe native Hawaiian dance using gentlehand strokes and believed to restore bal-ance and harmony to the mind and body.Another favorite is the island-inspired useof cocoa butter in the Island Body ButterTreatment.

Serenity Spa also offers a Zen Loungefor relaxing with getting pampered withfriends and family – a great escape fromthe holiday craze.

Within the large space, the décor is amix of gold, black and red colors, givingoff a “dark, relaxing, sensual feel,” saidSerenity employee Sara Bennett.

“Our spa is much more personalized.It’s not your average spa,” Bennett said.


Essentials Spa Salon inGranite Bay offers guests awide variety of servicesincluding hair styling andcolor, facials, massages,

packages and products inside their3,000-square-foot space.

One of their packages, TheEssential, includes six hours full of abody massage, European facial, spamanicure and pedicure, haircut, style,makeup and lunch.

If one of their luxurious packagesdoesn’t suit customers, Essentials SpaSalon can customize one as well.

Manager Mary Silva said part ofwhat makes this salon stand out is thefamily and high-end neighborhoodsalon feel.

“I think it’s who we are. Our peopleare just really down to earth,” she said.“We have a very friendly atmosphere.”

Serenity Spa8300 Sierra College Blvd., Ste. E, Roseville797-8550, www.serenityspaonline.comOpen Monday and Tuesday 9 a.m. to 7 p.m.Wed.-Fri. 8 a.m. to 8 p.m.Saturday 9 a.m. to 6 p.m.Sunday 10 a.m. to 5 p.m.

Essentials Spa Salon8639 Auburn Folsom Road, Granite Bay791-8511, www.essentialsgranitebay.comOpen Mon.-Fri. 9 a.m. to 7 p.m.Saturday 9 a.m. to 5 p.m.

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The devil is inthe details withthis new twiston the classicappetizer.

PHOTO COURTESY ARA

Holidayappetizers

101When holiday entertaining has you

scrambling for new ideas tomake your guests feel jolly,

think appetizers. A traditional menu likebaked ham or smoked turkey, served withclassic favorites, can be made into a morefestive experience by easily selecting avariety of mouthwatering appetizers tocomplement the meal.

When deciding what appetizers toserve, consider the flow and arrangementof the party. Where will guests be eating?If there’s limited seating, reconsider appe-tizers that require a knife and fork. Hand-held, bite-size appetizers are usually easi-er for guests if they’ll be standing andmingling.

Variety is also important. Select appe-tizer recipes that have different flavors,textures and temperatures. A combinationof hot and cold food items will please anypalate. Offering different styles like breador cracker options, toothpick or skewerbites and hand-held finger foods is a sim-ple way to add variety.

Traditional recipes, such as rumaki,meatballs and deviled eggs, are still partyfavorites too. However, it’s easy to givethem a new flare. Try this new PestoDeviled Eggs recipe when you’re enter-taining this holiday season.

For even more appetizing additionsvisit www.incredibleegg.org.

Pesto Deviled EggsServe 12 guests

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By Susan Belknap

Locals share passion formaking beer and wine

From vinesand hops


Roseville and Granite Bay arecommunities with residentswho enjoy a variety of pas-times and hobbies.The two communities offer

the ultimate when it comes to the numberof sports and exercise options as well asshopping and dining experiences locatedright outside the backdoor for many resi-dents.

For Granite Bay resident DebbieKnutson and her husband Randy, theirhope is their hobby will provide themwith enough income to provide for themin their retirement years. The Knutsonsare winemakers and owners of High ViewVineyard located in Placerville.

“We bought about 40 acres with somefriends of ours in 2000,” Debbie said. “Itwas raw land. It was a good deal.”

Debbie said the property is located ina hilly area with gorgeous views.

“We initially planted Syrah grapes in2002,” she recalled. “It took a while toget things established, but we did have asmall harvest in 2004. Last year weactively began selling the wine.”

Although Debbie admits she didn’thave any experience making wine, shehas taken classes at UC Davis and exten-sion courses through El Dorado Countyand a previous career in biology researchhelped as well.

“Winemaking is part art and part sci-ence,” she said. “But the grape market is

cyclical and we have a long-term outlookon the whole thing. It’s refreshing andfun for us.”

Through Debbie’s research theKnutsons and their business partnersdecided to plant Zinfandel, Grenache,Mourvedre and Viognier grapes and arepresently working with a vineyard con-sultant to ensure the vineyards are plant-ed just right.

During the harvest season, whichrecently ended for 2008, Debbie said shetook daily trips spending many longhours at the vineyards. High ViewVineyard is a hands-on operation enlist-ing the help of friends and family to dothe picking, crushing and pressing of thegrapes.

“As a winemaker each year I try tofocus on learning one new thing aboutthe process,” she said. “There are lots of

tricks to discover. Our attitude is that welearn by doing.”

Because of the type of wine Debbieprefers, High View wines tend to be “leanand crisp.”

Although the Knutsons built the win-ery a few years back, High View does notoperate a public tasting room and Debbieadmits they are new to the whole conceptof marketing their product. High Viewwines are not sold in retail establishmentsas yet, but Debbie said they often partici-pate in local charity events and pouringssuch as the recent Eggplant Festival heldin Loomis in October.

In addition to the High View label,Debbie said the winery is interested inlaunching a second brand call Synapse.According to Debbie, the idea for thename came up since Randy is a neurora-diologist and synapse in the medicalworld means the joining of two nervecells.

The Knutsons and their partners arepleased with the size and condition oftheir winery. There are no plans toexpand the operation into a mega-winery,as they want to be able to enjoy addition-al diversions in life.

“We just want to have fun,” Debbiesaid. “And we’re hoping to be able tohave the winery fund our years in retire-ment.”


COURTESY

Randy Knutzon, left, Debbie Knutzon,Alisa Ginier and Bruce Ginier during abreak from the wine-making process.You can learn more about High ViewVineyard in Placerville, top, atwww.highviewvineyards.com.


But making wine is not theonly beverage local residentsenjoy creating themselves.Granite Bay resident DavidLong has been brewing beer

in his home for the past 10 years.Although the process for making beerincludes fermenting and temperature con-trol as in winemaking, the final productis drinkable much sooner than the prod-uct the Knutsons make.

Long said he usually brews about 10gallons of beer in one batch, which takeseight to 10 hours to complete. He’s

always brewing a different recipe butadmits he prefers brewing ales, which hesaid usually have a heavier flavor than alarger. Different types of brews are possi-ble by using different styles of yeast andhops, which are a type of grain.

Long said he usually makes alesbecause they have a roasted caramel lookand give a sweet taste upon the first sipand offer a slight bitterness at the end.

In addition to the yeast and hops,which Long has begun to grow in hisbackyard, a variety of grains are used togive the ale the perfect flavor.

In trying to devise the perfect brew,Long uses a computer program to calcu-late how much of each ingredient to use.The most important ingredient for thebest tasting beer in Long’s opinion is thewater.

“Ninety percent of beer is water,” hesaid.

Once all the ingredients are gatheredand combined in the right order and pro-portion, fermentation begins. The mixturemust reach a certain temperature in orderto convert the starches into sugar.

“The trick after it boils is to get every-thing to cool as fast as possible,” he said.

Long said the fermentation processusually lasts approximately one weekbefore the brew is placed in another bot-tle or container where it ferments anotherone to two weeks.

Long said this is where things areclosely monitored as the sugars convertto alcohol and the grains and hops dis-solve into the beer. After this process, thebrew is placed into individual bottles orkegs.

“It will keep for about one year,” hesaid. “Beer doesn’t age like wine.”

For Long, making beer at home is aweekend pastime that usually involvesseveral friends and neighbors joining inthe processs. It’s become a family affairas well as daughter and college studentQuincy’s design of the brew’s label,“Silvertree Brewery,” is named afterLong’s street address.

Eldest daughter Mckenna, also enjoysjoining the brewery festivities.

“I love to participate,” Mckenna said.David said he doesn’t have plans to

enter his brand of beer in any competi-tions; home brewing is just a hobby forhim. He even admits he sometimes pur-chases a variety of brews from the localgrocery store.

“My favorite store-bought brand isSierra Nevada Harvest Ale,” he said.


David Long, shown here with hisbrewing and fermentation equip-ment, brews roughly 10 gallonsof beer per batch which takeshim about eight to 10 hours.

PHOTO BY PRESTON BELKNAP/SPECIAL TO GOLD COUNTRY NEWS SERVICE

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Zack Finley WCR Local Affiliate Twin Termite Pest Control & Construction (916) 344-8946 www.twintermite.com

Beckie Perell VP Membership 08/Realtor Intero Real Estate (916) 768-0735 www.beckieperell.com

Cheryl Keller VP Membership 09/Realtor ReMax Gold Real Estate (916) 768-4408 www.cherylsrealestateoffice.com

Natalie Whistler Realtor Prudential CA Realty (916) 435-0987 www.PlacerCountyMoves.com

Jennifer Scott Realtor Avalar Real Estate (916) 899-0821 www.dreamhomeescapes.com

Kelly Resendez Sr. Loan Officer Wells Fargo Home Mortgage (916)746-8111 www.wfhm.com/kelly-resendez

Esther Marcelino Lee President 2008/Realtor Avalar Real Estate (916) 837-7682 www.GraniteBayHomePrices.com

Dayna Neuse Registration Chair/Realtor ReMax Gold Real Estate (916) 343-6538 www.realtorforacure.com

Krista Johnson President 2009/Realtor Better Homes Realty (916) 300-2947 www.KristaJohnsonRealtor.com

Giving Back to our Community! WCR Supports:

C.A.R.E. Peace for Families

National Ovarian Cancer Coalition

Geanne Pack Treasurer 2009/Realtor ReMax Gold Real Estate (916) 412-2573 www.buysellhomeswithme.com

Susan Teixeira President Elect 09/ Realtor Avalar Real Estate (530) 887-1131 www.RegionalHome Finders.com


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