Inside Lincoln - September 2009

September 2009

Fall into fun in September WHAT’S INSIDE? Special events highlight Lincoln’s September

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Find local happenings in community calendar

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Brian Perry, salesman and beer aficionado for Mussetter Distributing Inc., pours a glass of Mojo India Pale Ale at the annual Lincoln Showcase.

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September a ‘showcase’ month in Lincoln BY BRANDON DARNELL NEWS MESSENGER REPORTER

As summer ends, Lincoln is gearing up for fall with a number of community-oriented events. Some are time-tested classics while others are new on the stage. But all promise a good time and help raise money for local causes.

LINCOLN SHOWCASE The Lincoln Showcase — hosted by the Lincoln

Area Chamber of Commerce — is always a hit, but this year will be something special. That’s because the chamber of commerce is celebrating its 100th anniversary this year. “Last year, the event drew over 600 people, and we anticipate the number being higher this year,” said Bob Romness, CEO of the chamber of commerce. “You’ll want to be part of the history.”

This year’s Showcase will feature more than 40 restaurants, wineries and breweries setting up booths in Beermann Plaza and accompanied by live music provided by The Time Bandits. The event will take place from 5:30 to 9 p.m. Sept. 26. Tickets are $40 each in advance and $50 at the door. Restaurants planning to attend the event include Awful Annie’s, Buonarroti Ristorante, Buca di Beppo and Suede Blue. The wineries include Bogle, Pescatore, Lava Cap and Vina Castellano.

RIB FESTIVAL The third annual Rib Festival will be held from 10 a.m. to 6 p.m. Sept. 12. Last year’s proceeds benefited the Lincoln Police Activities League but there’s more for this year. “We have fundraisers within fundraisers,” said event organizer Jeff Greenberg. “We have a car show put on by the scout association, Lincoln Arts will be there, and of course we are raising money for PAL.” The event will coincide with the celebration for • SEE EVENTS PAGE 6

BRANDON DARNELL • NEWS MESSENGER FILE PHOTO

Tables loaded with food, drink and desserts filled Beermann Plaza during the Lincoln Showcase.

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INSIDE LINCOLN • September 2009

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• INSIDE LINCOLN

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Turning hops into gold BY LAUREN WEBER GOLD COUNTRY NEWS SERVICE

Many may call themselves beer aficionados but only a few take on the true art of beer brewing. In Rocklin, a few home brewers have whipped up some award-winning blends for the California State Fair Home Brew competition. Among them, representing Placer County winners, are Paul Rabe, a 24-year-old beer lover and Bud Tourville who has been brewing for 14 years individually and with his co-brewer for the competition, Cathy Galle-

“I think mostly the artistry involved and being able to say that it’s your beer, you made it.” Paul Rabe, on his favorite aspect of the beer-making process

gos. For Rabe, his flirtation with beer brewing began two years ago with a group of friends. Since their start, they’ve come up with approximately 15 different types of beers — first designing the recipe, then doing the math and

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Home brewer Bud Tourville shows barley, a key ingredient in beer. finally brewing the beer and tasting, Rabe said. “I think mostly the artistry involved and being able to say that it’s your beer, you made it,” Rabe said of his favorite aspect of the process. Rabe and his friend and co-brewer Austin Moore, also of Rocklin, placed third for their Imperial India Pale Ale. The win was a first for Rabe, he said. But it may have instilled a drive to enter more contests, he said. For Tourville, he’s no stranger to the ribbons for his brews. His garage, where the brewing happens, is lined with fairwinner ribbons including awards from the Placer County Fair and previous California State Fair Home Brew competitions. This year, Tourville won four awards individually including first place in the

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INSIDE LINCOLN • September 2009

• SEE BEER PAGE 13

Looking forward to the harvest

Mark Adams, coowner of Rancho Roble Vineyards, picks grapes at his Lincoln winery. September is harvest time for California wineries.

BY ASHLEY CISEK

“That (stirring the bins) is the most fun of the September is harvest wine-making pro-cess.The wine is making a time for local growers, noise similar to Rice Crispy (cereal); snap, especially wineries. crackle, pop.”

NEWS MESSENGER INTERN

Co-owner and operator of Lincoln’s Rancho Roble Vineyards, Mark Adams, said that he’s looking at the second week of September to start picking grapes. “I get the shears oiled, sharpened and start lining up men and equipment,” said Adams about preparing for the harvest. Rancho Roble Vineyards, off of Fleming Road, kicks off the harvest process by examining the fruit to measure the sugar content according to the French measurement of brix, Adams said. “Twenty-six percent brix will yield 13 percents alcohol; 28 percent brix would yield 14 percent alcohol,” Adams said. “That’s our target range.” In the meantime, Adams added, the barrels that will hold the wine for the next year are currently full of water, another step in the harvesting process. “That’s so the wood will swell up and the wood will be tight,” Adams said. The process is similar to why someone would sink a wooden boat, he explained, which is to tighten the wood so it holds better. The grapes are placed

KARINA WILLIAMS • NEWS

Mark Adams, co-owner Rancho Robles Vineyards

into four-foot by four-foot bins and placed in the wine cellar to begin the fermentation process, Adams said. At that time, the wine begins settling at the bottom as the sugar is converted to alcohol and the fruit and skins rise to the top. In order to keep the color of the wine, Adams said that he must stir the bins daily. “That is the most fun of the wine-making process,” said Adams about stirring the bins. “The wine is making a noise similar to Rice Crispy (cereal); snap, crackle, pop.” Rancho Roble Vineyards does offer visitor tours and wine tasting by appointment only. According to Adams, tours start in the vineyards and go through the whole winemaking process, topping off with wine tasting. “I like to see groups between 10 and 25 for this type of tour,” Adams said. Although the winery does offer tours and tasting, it’s not recommended for visitors to stop by during harvest time for visitor

MESSENGER FILE PHOTO

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safety because of the dangers associated with the harvest equipment, Adams added. Any interested parties should contact the vineyard to arrange a visit. For more information about Rancho Robles Vineyards, visit its Web site at ranchoroble.com or call 645-2075.

Mark Your Calendars

Kids Zone Jump Houses & more

Saturday September 12 Downtown Lincoln

10:00-6:00 Pony Rides Art Show Face Painting Live Music Car Show Balloon Artists Petting Zoo Rib Cookers Craft & Food Vendors Benefiting Friends of Lincoln Kids For info call Jeff Greenberg • 916-408-7503 September 2009

• INSIDE LINCOLN

Page 5

EVENTS: Day on the Green brings

Woodstock feel with all-day music festival

LINCOLN’S BIGGEST & BEST PARTY!

continued from Page 2 the Carnegie Library’s 100th anniversary. “It gives everybody an opportunity,” Greenberg said. “We work together, and with the exposure and experience, it’s good for all of us.” Live music from four bands – two local and two from out of town – will fill Beermann Plaza. As the name implies, there will be ribs but there will also be Italian food and vegetarian fare. A kids’ zone will include a petting zoo, pony rides, fun houses and jump/bounce houses. There is no charge for the event or parking. “The music is free,” Greenberg said. “Basically, you pay for what you eat.”

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Page 6

INSIDE LINCOLN • September 2009

Harkening back to Woodstock, Lincoln’s inaugural Day on the Green will be an all-day event featuring live music. One Drop Redemption, Sacred Fire, Tempus Fury, Private Criminals, Cold Sweat and The Highway 49 Band will play tunes from 11 a.m. to 11 p.m. Sept. 19 at McBean Park. The event is a fundraiser for the Lincoln Arts and Culture Foundation, and according to Executive Director Claudia Renati, it should be the first of many. “We’ve had summer concerts but they were always hit or miss,”

BRANDON DARNELL • NEWS MESSENGER FILE PHOTO

Gourmet delicacies such as this mandarin-orange puff is representative of the fare found at the annual Lincoln Showcase. Renati said. The heat played a major role in keeping crowds at home, Renati said. She hopes a September date will bring in more attendees. Aside from music, the event will also feature food vendors, beer and wine gardens and kids’ activities. Next year’s event is already being planned, according to Renati, who said it will be held in conjunction with the Rib Festival. Tickets are $10 per person in advance (available online at lincolnarts.org) or $12 at the door. Kid’ tickets are $6.

HISTORY IN MOTION GALA The past will come

alive at Buonarroti Ristorante Sept. 14 as historical figures fashioned by local artists will be auctioned off. Sponsored by the Friends of the Lincoln Library, the gala event will at 6 p.m. and will feature more than 30 figures, which have been on display in local businesses since July, said Kathy Dorsey, one of the event organizers. “We thought it would help the businesses to have (the historical figures) around town and make history interesting,” Dorsey said. The other reason to celebrate history is Lincoln’s 150th anniversary, and the 100th anniversaries of both the Lincoln Area Chamber of Commerce and the Carnegie Library. The live auction will begin at 7:30 p.m., and bidding will commence on the wooden mannequins dressed up in historical costumes. Some of the figures include Michelangelo Buonarroti, Adam and Eve and many more. “It’s really quite amazing to see what happens when you give people a wooden mannequin to see what they come up with,” Dorsey said. Tickets for the spaghetti dinner and entrance to the auction will be $25 per person or $45 per couple. All proceeds from the benefit go to the Lincoln Area Archives Museum.

SEPTEMBER CALENDAR THURSDAY, SEPT. 3 Ted Gaines’ mobile office hours in Lincoln — Every first Thursday of the month from 10 a.m. to 1 p.m. at the Twelve Bridges Library, 485 Twelve Bridges Drive.

FRIDAY, SEPT. 4 ‘Experience the Greek Isles’ Is the theme for 46th annual Sacramento Greek Festival— The three-day festival opens at 11 a.m. on Friday with free admission between 11 a.m. and 3 p.m. for that day only. Admission Saturday and Sunday is $5 general and $4 for anyone 66 or older. Free for children

under 12. Opening time is noon on Saturday and Sunday, closing at 11 p.m. on Saturday, and 10 p.m. on Sunday. The event is at the Sacramento Convention Center, 1400 J St.

SATURDAY AND SUNDAY, SEPT. 5-6 Artists’ Studio Tour — Sponsored by Lincoln Hills Art Association from 10 a.m. to 4 p.m. Saturday and noon to 4 p.m. Sunday. Wide variety of art available including paintings, sculpture, jewelry, photography and woodwork. Maps at Orchard Creek or Kilaga Springs Lodges starting Sept. 1

MONDAY, SEPT. 7 Sixth annual Labor Day Fun Run/Walk — Lincoln High School Booster Club will host the sixth annual Labor Day Fun Run (& walk) at the Outdoor Learning Environment property, home of the Lincoln High School cross-country course, off Twelve Bridges Drive in Lincoln Hills. The 5K run and walk on natural surface trails is a fundraiser for the school cross-country team. $25. Race day registration will be at Twelve Bridges Elementary School, 2459 Eastridge Drive (corner of Twelve Bridges Drive) from 7 a.m. to 7:45 a.m. The run/walk will start at 8 a.m.

WEDNESDAY, SEPT. 9 Go Solar Lincoln, Free seminars — If you could spend $2,000 to fix your electricity rate and lower your electricity bill today, would you? Join REC Solar and SunRun to learn more. Free event will be at the Orchard Creek Lodge, 956 Orchard Creek Lane at 7 p.m. Lincoln Open Space Committee meets — Open Space Committee meets the second Wednesday of each month at City Hall, 600 6th St., at 6 p.m. The public can

meet with city staff and elected officials. For more information, go online to lincolnopenspace.org or call John Williams at 434-8366.

FRIDAY, SEPT. 11 Summer 2009 Amphitheater Concert Series with Johnny Cash/Patsy Cline Tribute — at the Lincoln Hills amphitheater. Popular country music. Doors open at 7 p.m. and concert is 7:30 p.m. Tickets are $13. Open to the public.

SATURDAY, SEPT. 12 Summer’s Last Sprint — A 5 and 10K and kids fun run beginning and ending at Foskett Ranch Elementary School, which benefits the Lincoln Youth Center, a nonprofit after-school center in downtown Lincoln. The 5/10K starts at 8 a.m.; the kids 1-mile fun run begins at 10 a.m. Call 645-2801 for more information or go to www.sumerslastsprint.com. SPLASH 2009 — Food, spir• SEE CALENDAR PAGE 12

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• INSIDE LINCOLN

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Harvest a good time at Apple Hill BY BRANDON DARNELL NEWS MESSENGER REPORTER

To me, fall used to mean going back to school and facing the drudgery of homework and — horror of horrors — waking up early for class. Since graduating from college a few years ago, fall has come to mean something else and the idea of cooler days, the approach of Halloween and the changing colors has turned it into one of my favorite times of the year. Getting outside during this time and taking part in some of the festivals and activities that accompany the harvest can really be a good way to spend time with friends and family. Fortunately, I don’t have to travel very far to reach one of

the best fall destinations I’ve ever seen — Apple Hill in the California foothills. Originally composed of 16 apple ranches, Apple Hill has come from being just a working farmland to being a tourist destination. My best advice is to avoid, if at all possible, going there on a weekend — or brave the crowds. When you’re at Apple Hill, visit several of the apple ranches, eating pie, drinking cider, eating caramel apples, petting a few animals, eating fudge and watching kids fish — followed by eating apple donuts. Yeah, if you’re going to Apple Hill, leave the diet at home. All of the major apple ranches are easily accessible by a network of roads off of Highway 50

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just east of Placerville, so though you can spend hours walking around the properties or through orchards, you don’t have to walk off any calories if you don’t want to. All the ranches are easily reached with the help of maps offered at many of the locations and published in “The Cider Press.” The last time I went was with my family about a year ago. Our first stop was Rainbow Orchards. It was crowded but not as badly as some others. Craft tents were set up and handmade scarecrows dotted the area. A band played music on stage and the air was festive. We looked around at the various stalls and a trailer loaded with gourds, then went into the barn to join the others waiting

BRANDON DARNELL • NEWS MESSENGER

Apple Hill is full of apple ranches where visitors can select myriad types of the fruit and get a number of pastries, drinks and desserts made with apples. in line for food. Deciding not to wait in line for the moment, as we’d just eaten lunch, we headed on to

Plubell’s Family Orchard. Like Rainbow, it is one of the larger • SEE APPLE PIE PAGE 11

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INSIDE LINCOLN • September 2009

APPLE HILL: Pumpkin patches, petting

zoos and fishing holes offer fun for the kids continued from 10 places and there was quite a bit of activity. I walked past a wagon that had just emerged from the pumpkin patch, where the family had gathered its pumpkins and the father was pulling them — and a cute chubby baby bedecked with sweater and beanie — to the spot to pay. The petting zoo featured a bevy of goats who were all too eager to lap up the food visitors could buy. The baby goats, being the cutest, got a disproportionate amount of food, causing the bigger ones to climb the fence high enough to stick their heads over and, in one case, eat the food and polish off the Dixie cup in which it was sold. Walking past decadesold tractors with very simple mechanical accessories, I spotted a clown giving a free show. I headed instead to the booth of free apple cider and made sure I got the cup as full as I could. After that, driving down the road toward High Hill Ranch, which would be our final destination, our attention was grabbed by a 1920s-era car with a sign touting apple pies. Unable to resist old cars and apple pie, we pulled over. I ate the delicious pie, scored a free cup of hot apple cider, and then we were off to High Hill. High Hill Ranch, to me,

BRANDON DARNELL • NEWS MESSENGER

An antique car used as a signboard is one of the many unique charms to be found in Apple Hill. simply is Apple Hill. Each year, after cutting Christmas trees with my extended family, we stop and finish off the day with apple donuts and hot chocolate. As a kid, I ran back and forth with my cousins in a small valley that sits next to the small lake in which I once caught a fish. The place was as crowded as I’ve ever seen it, but the line for the free cider samples was relatively short and we all grabbed a cup. I headed past the pony rides and the wolf rescue display to the fudge shop, which is technically not part of High Hill, but a place I simply have to stop at, since they always have what I need for my white chocolate fix. Had there been less vis-

itors, we would have sat on one of the outdoor tables and eaten our donuts, or, if we wanted to be cruel, eaten them inside where all the people waiting in line could see us but we headed home instead. It seems funny to me that we always come home from Apple Hill, sans apples, lest they be covered in caramel. Even though I rarely eat apples by themselves for some reason, I do truly enjoy visiting Apple Hill and just being there. Once the leaves turn color, the colors on the hillsides explode, and it really becomes the idyllic place to spend time with family and friends. For more information, visit applehill.com.

September 2009

• INSIDE LINCOLN

Page 11

CALENDAR

Lincoln Air Show

continued from 7

www.LincolnAirShow.net

Air Force A-10 West Demo Team

A-10 Thunderbolt

ane l p r i A Free or Kids f s e d i R

Saturday, October 3

its, art and entertainment at Roseville Aquatics Complex, 3051 Woodcreek Oaks Blvd. from 6:30 to 10:30 p.m. $65. For more information, call 783-8136. “Dick Ketelle — 50 Years of Clay” — Exhibit presented by the Penryn Art Gallery will showcase ceramic sculpture and pottery spanning 50 years of creativity by ceramic artist Dick Ketelle. Open to the public from 10 a.m. to 6 p.m. Friday, Saturday and Sunday, this free event will continue through Oct. 2 An artist’s reception will be from 5 to 9 tonight. The Penryn Art Gallery is at 1394

10:00-4:30 $5.00

Orange Hill Lane in Penryn.

TUESDAY, SEPT. 15 Grace Lutheran Family night — Grace Lutheran Family Night is starting a “simple supper” at 6:30 p.m. and educational activities from 7 to 8:30 p.m. Bring your kids, bring your friends or just bring yourself for fun, food and fellowship at Grace Lutheran Church, 625 2nd St. in Lincoln. Call the church office at 6459655 to reserve space.

SATURDAY, SEPT. 19 Don Price & Jazz Gitan — Will perform at Jericho Coffee, 8711 Sierra College

Blvd. in Roseville. For more information, call 771-5726.

THURSDAY, SEPT. 24 Animal services advisory committee meeting — The Placer County Animal Services Advisory Committee meets the last Thursday of every month from 5:30 to 6:30 p.m. at The Domes, 175 Fulweiler Ave., in Auburn. Open to the public. For more information, call Rosemary Frieborn at 663-3335.

For a weekly calendar of events, see the weekly News Messenger paper every Thursday or go online to lincol nnewsmessen ger.com.

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INSIDE LINCOLN • September 2009

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BEER continued from 4 wood-aged brews category for his Bourbon Barrelaged English Barleywine, first place for his English Barleywine, second place for his American Barleywine and third place for his Old Ale. Teamed up with Gallegos, they came in first in the cider and perry category for their Sweet Petillant Standard Apple Cider (which also won a third honorable mention Best of Show), second in the meads category for their Standard Sweet Pettilant Mead and third in the stout category for their

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Dry Stout. Tourville’s English Barleywine also won him a first honorable mention Best of Show. What started out as a hobby with a brew kit, has developed into quite the activity. In addition to the awards lining the garage wall, a side cabinet resembles that of a chemist’s station with measuring tools, ingredients and supplies. Currently two beers are brewing for an upcoming Oktoberfest event, he said. The process, Tourville explains, varies depending on the type of beer. “Different beer takes

different time frames,” he said. For instance, blond ale takes about three weeks, while other beers can age up to a year or two, Tourville said. The recipes and brews are based on taste and mathematics but Gallegos thinks Tourville’s success is partially stemmed from a knack for brewing. Gallegos’ role through the process is taste tester and assistant, she said. She mostly assists with ciders and mead, or honey wine, but also helps out with making beer and wine if needed. Because Tourville is also a beer judge, he knows

how to make brews that judges favor. With that, he knows what makes up the ideal beer. He calls Sierra Nevada Pale Ale, a beer from Sierra Nevada Brewery in Chico “perfect.” He said he’s drawn to beers that have “been brewed true to style. I am a judge so I know what to look for.” With more than a decade of beer brewing under his belt, Tourville said he still remembers what sparked his initial interest. “What hooked me immediately wasn’t that it was beer, it was beer that we made,” he said.

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Mary Ann Barker, CMA Bud Tourville of Rocklin adds the barley to hot water, above, while in the process of brewing beer at home. At right, Tourville adjusts the hot water temperature by adding cold water TIM LLOYD • SPECIAL TO GOLD COUNTRY NEWS SERVICE

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• INSIDE LINCOLN

Page 13

Balsamic chicken is a simple, delicious dish BY RACHEL CHADDOCK GOLD COUNTRY NEWS SERVICE

We eat a lot of chicken at our house (obviously! I think next week might be chicken, too) and I’m always trying to come up with new ways to serve it. Time is also of the essence, and simplicity, too, since I tend to be cooking with a 10month–old boy zooming around my feet in his walker. This dish takes one pan, takes advantage of seasonal ingredients and tastes good, too! In fact, you can get all the ingredients except the

salt, pepper and chicken stock at your Monday Farmers’ Market at Twelve Bridges. And, of course, I suggest you use a homemade stock if you can (it tastes better and uses less salt. I served this with roasted fresh chard. To make the chard, I tore one bunch’s worth into roughly bite-sized pieces, tossed it with a drizzle of olive oil and salt and pepper, and then cooked it in the oven at 400 degrees for about 15 minutes (keep an eye on it). It ends up drying out

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and being crispy. But watch closely because the line between crisp and burnt is a fine one! You can also serve this dish with a green salad. This recipe serves four and can be easily multiplied. Rachel Chaddock can be reached at [email protected]. She also welcomes reader questions and requests.

BALSAMIC CHICKEN 4 boneless chicken breasts, with skin 2 tablespoons extra virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 4 medium tomatoes, chopped 1 tablespoon fresh thyme leaves 1 tablespoon fresh parsley, chopped 1/4 cup balsamic vinegar 1 cup chicken stock 1 tablespoon unsalted butter 1 1/2 tablespoons fresh basil, sliced into chiffonade Salt and pepper

RACHEL CHADDOCK • GOLD COUNTRY NEWS SERVICE

Balsamic chicken served with a roasted chard salad makes for a satisfying meal on a budget and uses in-season ingredients. Pat dry the chicken breasts and season each side with salt and pepper. Heat the oil in a large skillet (I like cast iron) over medium high heat until hot. Add the chicken breasts, skin side down and sauté for 6 minutes or until the skin has browned. Flip the chicken and cook for 12 to 15 minutes more

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or until cooked through. Remove the chicken from the pan and place on a serving dish — tent loosely with aluminum foil to keep it warm. Reduce the heat to medium and add the onion. Cook, stirring every so often, until softened, but not golden. Add the garlic and cook until you can just start to smell it, or about 1 minute. Add the tomatoes, thyme and parsley, and cook for

3 minutes, or until the tomatoes soften. Add the stock and balsamic vinegar — bring to a simmer and let cook for about 5 minutes. Add the butter and stir it into the sauce until it has melted entirely. At the last minute, stir in the basil (you add it at the end so it doesn’t blacken). Serve, skin side up, topped with the sauce. Garnish with additional basil, if desired. Serves 4.

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• INSIDE LINCOLN

Page 15