Inside Lincoln - September 2008

September 2008

KITCHEN hen I was a sophomore in high school, my mother decided it was time my sister and I shared the burden of making the family dinners. That first year must have tested her patience, especially after I started getting gourmet and tried out various French classics on my unsuspecting family – vichyssoise, anyone? Pig trotters? Through the years, I have continued to collect recipes Point (numbering of View in the thousands now). I cooked quite a bit when I was younger and childless, but now tend to make anything easy and fast. But the one thing that has remained constant throughout my years as a cook has been the lack of a really nice kitchen. Counter space has always been at a premium and I have never had anything as useful as a kitchen island. I don’t think I have ever purchased a new stove or refrigerator – I usually buy used

W

Liz Kellar

DREAMS

appliances at thrift stores. My current stove came with the house – a vintage 1960s behemoth that takes up approximately two-thirds of my tiny kitchen. The oven itself is not that large, but it does provide some extra storage and a place to set cookware. Recently I had a fever dream where I completely refigured my 780-square-foot granny unit to turn the kitchen, dining nook and living room into a wide-open space with an eating counter. I spent hours drawing little to-scale plans and figuring out how I could fit everything in. I even went out and bought a ’60s turquoise wall oven and cooktop off Craigslist, because they were such a good deal. Then reality came crashing down. There was no way I was going to be able to afford such an extravagant remodeling job. Forget that Moroccan tile for the backsplash and a new fridge with sufficient freezer

WHAT’S INSIDE? INTERIORS: A PASSION FOR VICTORIANA . . . . . . .. . . . . . . . . . 2 EVENTS CALENDAR: WHAT’S HAPPENING IN SEPTEMBER? . . . . . .4 INTERIORS: CHEF DESIGNS WORKING KITCHEN . . . . .. . . . . . . . . 5 TRAVEL: EASTERN CARIBBEAN OFFERS FAMILY FUN . . . . . . . . . . . 8

space. Now I’m trying to unload a vintage turquoise GE cooktop and wall oven … if you know anyone with a yen for retro, give me a call. Even though I don’t get to remodel my kitchen anytime soon, I still can dream – and I love to look at other people’s kitchens. In this issue, we feature two very different cooks’ spaces. One is the working space for chef Pajo Bruich – and one is a very Victorian kitchen in the home of Harvi

KARINA WILLIAMS/INSIDE LINCOLN

Harvi Callaham shows off a Victorian-era sewing cabinet her husband converted into a wine cellar.

Callaham. I hope you enjoy this peek into these two

spaces as much as we enjoyed writing about them.

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A VICTORIAN FANTASY COLLECTOR’S

KITCHEN

STORY BY

REFLECTS HER PASSION Liz Ke l l a r

riving up to Harvi Callaham’s imposing Victorian in the Mt. Pleasant area, you could easily assume the beautiful home with the wraparound porch has been around since before the turn of the century. But you would be dead wrong. Callaham and her husband, Steve Dick, built the place in 1988 to reflect their passion for everything Victorian. From the minute you walk through the door, your senses are overwhelmed with the eclectic flourishes of the house – very much in keeping with the Victorian aesthetic. There is a parlor featuring at least a dozen floral wreaths made of human hair, an imposing staircase with wrought-iron inserts, a bathroom with a clawfoot tub –

D

more than you can take in. “You either love this stuff or you don’t,” Callaham said. “We’re in love with it – we think it’s fabulous.” But what might be the crowning glory of the house is the kitchen with its built-in dining nook. The space effectively mixes modern appliances with a very Victorian feel. Every spare inch is decorated with Victoriana in a patriotic red, white and blue theme. There are advertising signs and patriotic posters on one wall and a collection of match safes on another. But the highlight of the space – and what most visitors remark on – is the pressed-tin ceiling that was painstakingly nailed up. “We did it all ourselves,” Callaham said. “It was a labor of love. I would hold it and my husband would nail it. We didn’t want to paint it; as long as it doesn’t get wet, it should be fine.”

KARINA WILLIAMS/INSIDE LINCOLN

The dining nook in Harvi Callaham’s kitchen reflects her passion for Victorian Americana and her love for red, white and blue. Callaham and her husband painstakingly installed the vintage-look tin ceiling.

Building a brand-new Victorian was a no-brainer for Callaham and her husband. They’ve been collecting for 35 years and they buy and sell

KARINA WILLIAMS/INSIDE LINCOLN

Harvi Callaham designed her kitchen to keep a Victorian aesthetic with modern conveniences, including an island topped with red tile.

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Inside Lincoln | September 2008

Victorian antiques through want a typical Victorian their store on 57th Street in kitchen; often they weren’t Sacramento and online at even in the house. The serwww.rarevictoriana.com. vants used it, so it didn’t matWhat appeals to Callaham ter if it wasn’t real large.” most about the Victorian era, While the kitchen’s décor she said, is “their creativity. could prove overwhelming, There was no radio, no TV, no the fact that it is organized phone. They had to entertain into collections helps dampen themthe selves effect. through Some craft. of the Their more motto unusual was items there is include a never too sewing much. cabinet It’s very that has over the been top, modified A stained glass window acts as a that’s into a suncatcher in Callaham’s kitchen. how wine celthey lar; an expressed themselves.” “apothecary,” or glass cylinder Callaham said the couple filled with red liquid; a mordesigned the kitchen to look tuary fan; and a wooden eagle vintage with modern convenfrom the early 1800s. iences. “It’s colorful,” Callaham “We wanted it open, with said. “I love color; I put in enough wall space to put all one red door and one blue our Americana, with an island,” she said. “We didn’t VICTORIAN/page 9

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Inside Lincoln | August 2008

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4 SIZZLING 1. Wine Tasting Fundraiser

Saturday, Sept. 13 – 6-8 p.m. at Rancho Roble vineyards, 340 Fleming Road. Taste four Rancho Roble wines, accompanied by appetizers. Support the Carnegie

THINGS TO DO IN

Library and Twelve Bridges Library. The cost is $30 per person by Sept. 8; reservations are paid in advance and tickets will be at “will call” that evening at door. For more information or to make reservations, call Jane at 6458881 or Shirley at 645-3470.

2. Lincoln Quarterback Club annual LHS Football Kick-off Dinner Saturday, Sept. 13 — Catered by Outback Steakhouse Saturday, at McBean Park Pavilion. Cocktails at 5 p.m. then din-

SEPTEMBER

ner at 6 p.m. Cost is $25. There will be entertainment and a raffle and live auction. To donate or for more information call Jody Dobbs at 532-3290 or e-mail [email protected] or call Wes Howard at 531-3911 or e-mail [email protected].

3. Family Movie Night

Friday, Sept. 19 – Enjoy cult classics and teen favorites on a giant screen with surround sound. You can bring your own snacks and drink. Popcorn and drinks will be available for purchase. This event is open to all ages, is free, and starts at 7 p.m. at the Twelve Bridges Library, 485 Twelve Bridges Drive. RSVP to 434-2410 or [email protected].

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Inside Lincoln | September 2008

5. Lincoln Showcase

Saturday, Sept. 27 – 5:3010 p.m. at Beermann’s Plaza in downtown Lincoln. Mercy Me and Dudley and the DooRights will perform. Tickets are on sale now at the Chamber Office, $40 per person, or $50 at the door. Call 6452035 for more information.

TRAIL WILL KICK

The Northern Sierra Wine Country Association will host the 10th Annual Gold Harvest Wine Trail from noon to 5 p.m. Sept. 13-14. Twelve Nevada County wineries in and around Grass Valley and Nevada City will participate; tickets are $40 for both days or $25 for Sunday only; tickets are $10 for designated drivers. Tickets are available from local wineries or online. Taste wines from 12 wineries and experience the “rush of the crush” as you tour the harvest season in Nevada County. Sip barrel tastings and new releases and chat up the winemakers. Food, music and local art – all in pastoral settings under pines and oaks. Enjoy a broad selection of area wines in a commemorative wine glass. For information, call (866) 355-9463 or go online at www.nswinecountry.com.

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TOP

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CREATES TOTALLY

STORY BY

FUNCTIONAL WORKSPACE Patty Tr i b u r

elf-taught chef Pajo Bruich knows what it takes to throw a dinner party. After all, he teaches cooking classes in his stateof-the-art kitchen. But the kitchen did not always look that way, and it took months of renovation after Bruich and his wife, Angie, purchased their Lincoln home two years ago.

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“What makes it special for me is that it is totally functional from a chef’s standpoint, when we did this, I had a vision and a lot of help,” Bruich said. “It is a very small space, but all of the space is maximized.” Bruich had a little help – his mother owns Sierra Express Restaurant Equipment and he is the vice president and runs the business. Through Sierra Express, he was able to get high-end stainless steel appliances — the refrigerator is made by

PATTY TRIBUR/INSIDE LINCOLN

Pajo Bruich stirs a risotto on his Thermador range. Bruich took months to renovate his working kitchen.

Electrolux, the stove is Thermador, the hood is made by Kobe and the dishwasher is also a Thermador product. “For residential, this is as

commercial as you can get for standard-sized appliances,” Bruich said. All of the cabinet hardware matches the refrigerator han-

dles throughout the kitchen. The brushed-nickel handles run almost the entire length of CHEF/page 6

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Inside Lincoln | August 2008

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CHEF continued from page 5

the cabinet from top to bottom. A custom textured clearglass panel separates the front door from the kitchen, along with the glass-covered backsplash that covers the red wall. “Visions in Glass did all of

the glass work, they are in Grass Valley and they are our relatives,” Bruich said. His favorite part of the kitchen has to be the black granite counter tops, he said. “The granite starts from the counter top up to the ceiling, then is bull nosed on top of the cabinets on one part of the kitchen, then on the island, granite starts from the floor to the counter top itself,”

he explained. The countertop is extrawide and extra-deep because he does a lot of dinner parties with 15 people or so — Bruich is able to line up all 15 dinner plates and plate them in a sequence, just like it is done in a restaurant. “Through the people that we know and the business that we do, we were able to get a lot of this stuff at cost,” he

said. “Plus, we did all of the work ourselves. Without doing that, we would be broke.” Bruich has cooked as many as 14 courses for a meal for his clients in his kitchen and in his clients’ kitchens. When asked how long he has been a chef, he will tell you he has been a cook for a long time. “You know that old cliché that you started in the kitchen with your grandma? Well,

that’s me,” he said. To schedule a dinner party or register for cooking classes with Bruich, call 532-7178. You can also visit his blog at www.placercooking.blogspot. com. For more information on purchasing restaurant equipment, call Sierra Express at (800) 726-6431 or www.sierraexpressparts.com. The shop is located at 661 McBean Park Drive.

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Pajo Bruich is a chef who often cooks for his clients in his kitchen. The space features a Thermador range and an Electrolux refrigerator, as well as black granite countertops.

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Inside Lincoln | September 2008

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RECIPES continued from page 6

Teriyaki Marinade/Glaze

2 tbsp. fresh garlic minced or smashed 1 tsp. fresh minced ginger 1 tsp. fresh thyme leaves, chopped 2 tbsp. chopped lemongrass stalk 1 tsp. garlic salt 1 tsp. black pepper ¼ tsp. cinnamon 1 tsp. sriracha hot sauce ¼ cup brown sugar ¼ cup honey ½ cup soy sauce ¼ cup olive oil ¼ cup sesame seed oil ½ cup water 2 tbsp. rice wine vinegar 1 tbsp. cornstarch ¼ cup water Combine all ingredients for sauce in pan and bring to a boil, reduce heat and simmer. Meanwhile, whisk cornstarch in ¼ cup cold water until combined. Add to pan and continue to cook while stirring occasionally until thickened and fragrant, about 30 minutes. If sauce gets too thick add water until desired consistency. Strain sauce and use to marinade chicken or shrimp. Continue to glaze with sauce throughout cooking if desired. Sprinkle sesame seeds on chicken if desired.

Pajo’s chicken marinade

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Inside Lincoln | August 2008

7

CRUISING THE PRINCESS

PROGRAM

STORY BY

PLEASES THE WHOLE FAMILY David Dickstein

are-uh-BEE-uhn” or “kuh-RIB-een,” — however you pronounce this exotic region of 7,000-plus islands, islets, reefs and cays, the sound of steel drums is equally soothing and the ocean breezes are just as refreshing. Unless, that is, your cruise vacation is being disturbed by a hurricane, which tends to bring steel drummers inside and light raingear outside. Hurricane season in these waters runs from June 1 through Nov. 30, so odds of having your cruise being vulnerable to some sort of weather system are probably as good as gaining pounds from the non-stop grazing synonymous with cruising. Blame for my Bermuda shorts fitting a tad more snug by the end of my family’s seven-day cruise to the Eastern Caribbean was all mine, but Mother Nature’s cooperation and Capt. William Kent’s navigational skills aboard the mammoth Caribbean Princess were what minimized annoyances caused by a tropical depression that eventually turned into catastrophic Hurricane Dean. Save for a soaked sail-away party and one night of sloshy slumber, it was smooth sailing on our loop cruise out of Fort Lauderdale, destination St. Martin, St. Thomas and Princess’ private beach on Eleuthera in the Bahamas. For families able to afford a cruise vacation, Princess and Carnival are tops in my book, and each excels in various areas. The common perception is that Princess has superior food and service, and onboard activities of a more subdued nature. All held true

“K

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with a few exceptions. It’s impossible for any cruise line to please everyone 100 percent of the time, especially with some 3,100 passengers aboard, but Princess came very close as far as this discerning family is concerned. The youth program was superior over our

CARIBBEAN

Carnival experiences (and that’s saying a lot), and knowing that our boys were happy meant Mom and Dad could enjoy guilt-free high tea at the Coral Dining Room and a lucky run at the impressive and friendly Grand Casino. Maitre D’ Angelo Balbiani treated us like family, our cabin steward Conrado was what he should be (attentive and practically invisible) and cruise director David Cole was what he should be (hospitable and visible).

Really, except for the spotty supper staff assigned to us in the Island Dining Room, a thumb’s down on the supposedly higher-end Sabatini’s

Italian restaurant, a spotty selection for the otherwise cool Movies Under the Stars CRUISE/page 10

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Yachts compete in the exhilarating America’s Cup sailing regatta shore excursion off St. Martin. This justifiably popular shore excursion begins in picturesque Phillipsburg, the main port of an island co-governed by the Dutch and French.

Inside Lincoln | September 2008

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Harvi Callaham has a fully functional vintage slot machine in her kitchen. On the wall behind the slot machine is her collection of match safes.

A&R

VICTORIAN continued from page 2

door. We had to find wallpaper that didn’t overwhelm the room, but still had the right feel.” For the floor, Callaham chose a vintage-look red-brick patterned linoleum. “This was the first linoleum pattern ever made,” she said. The look is completed with wood cabinets and a dark red tile countertop. Some of the upper cabinets feature leaded-

Speaking of kids, what do they think of their parents’ decorating style? “They grew up with it, thinking it was normal,” Callaham said. “I guess it is kind of, in a way, like a museum, because you don’t see this in people’s houses.” Some of the items in Harvi Callaham’s house are listed for sale on her Web site, www.rarevictoriana.com.

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glass doors, and a piece of stained glass acts as a lightcatcher in front of one window. The windows are new but look like vintage doublehung sash windows and the cupboards have a beadedboard appearance. All doors and windows were treated to plinth blocks and wood molding. Callaham and her husband went original with many of the light fixtures, which have been electrified for modern use. The kitchen has worn well through more than 20 years of raising children, she said.

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Inside Lincoln | August 2008

9

CRUISE continued from page 8

and a child-unfriendly policy in the main theater that prohibits passengers younger than 16 from sitting in the first three rows “for their safety” (yeah, right), our sevenday stay on one of the world’s largest floating hotels was a titanic treat. Poor choice of words for a cruise. Make that a colossal treat.

St. Martin/St. Maarten

Speaking of food, the fun and lively Bubba Gump Shrimp Co. here had the best food and service among the half-dozen we’ve been to around the nation. Work off the coconut shrimp, Cajun shrimp, “Mama Blue’s Southern-Charmed” fried shrimp and stuffed shrimp with a calorie-burning stroll along the adjacent beach. Must-sees of the Fort Lauderdale area include Holiday Everglades Park with an exciting and educational airboat tour through some of Florida’s critter-filled swamp land (we saw seven gators in and out of the sawgrass, thanks to our stalwart guide John). Awesome Butterfly World is the largest of its kind anywhere with six aviaries housing thousands of butterflies and birds. If you can’t go here, there’s Butterfly Farm on St. Martin, but that will cut into your valuable port time and it’s much smaller than Fort Lauderdale’s refuge. Worth skipping are Flamingo Gardens and its dull 60-acre botanical gardens and wildlife sanctuary; Bonnet House, former estate of artist and local philanthropist Frederic Bartlett (a snoozer for kids and much of the displayed artwork are reproductions); Boomers, a fun center ripe for a renovation; and Mai-Kai Restaurant, home of the lamest Polynesian show east of Hawaii and inferior food to match. Love the tiki kitsch, though.

For such a small island, it surprisingly has more to offer than a 7 a.m. to 5:30 p.m. docking allows. St. Martin, or Sint Maarten, depending on where within its 37 square miles you find yourself, is advertised by the local tourism council as the smallest island in the world shared by two countries. Sorry, but DAVID DICKSTEIN/INSIDE LINCOLN that would be a .2-acre island The Caribbean Princess docks a short cab ride – or long walk – away from the shops governed by Norway and and restaurants of Charlotte Amalie, the main port of St. Thomas. The town is a Sweden. haven for jewelry shopping, but there’s considerable blight amid all the bling. So when the tourism bureau told us the St. Maarten side, as is a wonderful beachan ocean park located approx- good choice for the loud and 12 Metre Challenge, in which side restaurant in Phillipsburg imately 20 minutes from rambunctious, this four-dianormal folk get the thrill of mond jewel of a property downtown Charlotte Amalie called Oualichi, racing in an offers a swanky alternative to which serves up and the cruise ship pier. Talk actual the touristy inns that dot Fort about a tourist attraction in curry chicken IF YOU GO: America’s and other native need of an extreme makeover. Lauderdale’s 23 alluring miles Cup regatta, of beach. The Atlantic’s pool dishes and a sig- Its top attraction, an opportu■ Princess Cruises – is the No. 1 that overlooks the ocean is nity to frolic with friendly sea nature smoothie (800) PRINCESS; shore excurelegant, but not stuffy – the made of mango, lions in an above-ground outprincess.com sion in the same can be said for the entire door pool, is situated in an strawberry, ■ Fort Lauderdale – Caribbean, property, including the hotel’s employees-only area of the banana and (800) 22-SUNNY; our guard was signature restaurant, Trina, grounds. The 300to 400coconut cream. sunny.org up. Claims of where Executive Chef Brian pound, bewhiskered lovers Dee-lish! ■ The Atlantic Hotel and prominence Kay even serves up a fairdidn’t seem to mind the Marigot, the Spa – (954) 567-8040; are often subpriced kid’s menu. unsightly environs; they main town on luxurycollection.com/ jective, but couldn’t have played nicer the French side, atlantic here’s one with my wife and boys. flaunts the ■ St. Maarten – that’s The lone untainted highcutest little (800) STMAARTEN; stirrefutable as light of our half-day visit was streets you’ll maarten.com far as my a refreshing dip in Megan’s ever want to ■ St. Thomas — boys and I are Bay Beach, a picturesque spot explore, plus (800) 372-USVI; concerned; familiar to those who watch beaches that usvitourism.vi/en/ Mom shopped bow to the more the Travel Channel’s annual stthomas/st_home.html for jewelry liberal European “best beaches” show. The while the rest tranquility we experienced culture. My of us grinded a winch, was no doubt afforded by the pubescent boys got a bonus trimmed a sail and performed fact that ours was the only that day. a number of other duties as ship in port that day. official crew members of the St. Thomas same Stars and Stripes yacht Fort Lauderdale The appeal of this destinathat carried Dennis Conner Easily a destination in its tion in the U.S. Virgin Islands and his crew to victory. What own right, Fort Lauderdale, must be based on its resort a rush! Though we lost to a the original spring break properties and popular Canadian-made craft with fel- Megan’s Bay Beach, because haven, has lots to see and do low Caribbean Princess pasfor families. as a cruise port, it’s a bust for sengers who excelled in gloat- those venturing to the island’s Home base was the ing, my boys and I can share Atlantic Hotel and Spa, the most popular excursion for DAVID DICKSTEIN/INSIDE LINCOLN the memory of this unforgetonly oceanfront boutique families. Dirty and depressed Survival Challenge poses a challenge for a brave pastable experience. hotel in Fort Lauderdale. were the sights along the senger trying to stay on an inflatable shark. The pool The regatta is on the Dutch guided drive to Coral World, area becomes an outdoor movie theater at night. Family-friendly, but not a

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