Rocklin View - November 2008

November

2008

THE LIFE MAGAZINE OF ROCKLIN

Thanksgiving gets personal for Rocklin che f Thanksgiving around the world Nutcracker Ballet, a holiday treat for all ages Personal chef Andrea Seppinni prepares meals in a snap. Lic.#588096

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s November arrives with the leaves changing and the air turning crisp, it always reminds me of family, friends and good food. With Thanksgiving coming soon, I’ll be visiting my parents, helping out in the kitchen and enjoying some home-cooked turkey, potatoes and pie. I’ve always enjoyed cookPOINT ing, especially OF VIEW during the holidays. But when BY cooking is your LAUREN career, what WEBER happens for Thanksgiving? I often wonder if it becomes a chore at home, or if the passion runs deep enough to enjoy after hours. In this issue’s cover story, one personal chef/ gourmet caterer, Andrea Seppinni, shares her tips for a perfectly-browned bird. As a chef, her influences come from her Romanian and Hungarian heritage, and she’s made a name for herself in Rocklin’s culinary field. We’ve also included an article on Thanksgivings around the globe. The Hazar family of Rocklin, and owners of Anatolian Table

A

CALLING

restaurant featuring Turkish cuisine, celebrate Thanksgiving with traditional meals from their heritage. Turn to page 3 to read about how different cultures celebrate the day. With all the baking, cooking, roasting, and, of course, eating, this time of year can be tough to get out and work out. But to burn off those extra calories consumed, a group of new moms have gathered in an effort to keep fit and healthy. Through Stroller Strides, mothers and their stroller-aged kids can be found jogging, jumping and exercising all over the area. Kelly Menold of Rocklin, owner of Stroller Strides in Rocklin and Roseville, inspires women to exercise in the cooler temperatures when many people just want to curl up with hot chocolate, a blanket and a movie. Also in this issue, check out how one woman went about looking and feeling younger and confident. In tough economic times, many people are looking for more cost-effective ways to look better and a Roseville-based esthetics business prides itself on individual consultations and interactions with customers. Turn to page 10 for Rocklin resident Brenda De Aguero’s experience with Laser Esthetica. I hope you enjoy this issue of the Rocklin View.

ALL HOMETOWN HEROES

Who are the heroes in Rocklin? Do you have a neighbor who volunteers time to the elderly? Or maybe a teacher who goes above and beyond the call of duty? Help us choose this year’s hometown heroes to be featured in the January issue. We will focus on a handful of heroes who help make the world a better place to

live. Send your nominations (along with contact information and the reason you are nominating them) to Susan Belknap at [email protected] or Lauren Weber at [email protected] or mail to the Rocklin View, 5055 Pacific St., Rocklin, CA 95677.

n i l k c o R

A VIEW INSIDE

IN

THIS ISSUE:

COVER STORY . . . 6

Rocklin’s personal chef Andrea Seppinni makes it look easy as she cooks up delicious Thanksgiving dinners using seasonal, local ingredients.

STROLLER WORKOUTS . . . 4 Rocklin fitness expert and mother of two Kelly Menold leads the stroller brigade through daily exercises.

ALSO IN THIS ISSUE: THANKSGIVING TRADITIONS . . . . . . . . . . . 3 CHAMBER CORNER . . . . . . . . . . . . . . . . 8 ROCKLIN RESIDENT MAKEOVER . . . . . . . . . . . . . 10

ROCKLIN VIEW 5212 Silver Peak Lane, Rocklin Home is 4,270 s.f. w/4 bd., 3 ba., oversized game rm., security system, great hm. for entertaining. Fabulous wide angle views overlooks Sunset Whitney G.C. Over 1/2 ac. lot w/greenbelt. All new ext. & int. paint, new landscape front & rear. 2 HVAC unit, 3 gas log frplcs., master ste. w/ retreat, 2 walk-ins, jetted tub. X-tra lge. view windows in fam. rm., vaulted to 2 story height. Dramatic entry w/spiral staircase & bridge that connects master w/other bdrms.

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November 2008 Volume 3, Number 11 Susan Belknap, editor Phone: 774-7955; e-mail: [email protected]

Lauren Weber, co-editor Phone: 774-7981; e-mail: [email protected]

Cynthia Weems, sales manager i Phone: 624-9713; e-mail: [email protected]

Sue Morin, production supervisor Advertising staff: Cheryl Maxwell, Debbie Wilson 2064 Camp Whitney Circle, Rocklin Whitney Ranch beauty built in 2007! Granite Slab counters, full tile backsplash & 20” tiled floors in kitchen area. Lighted ceiling fans in all 4 bdrms, family rm & living rm. Quality carpet & located across the street from Park. Oversized 2 car is 20ft x 30ft deep. Short sale subject to lender approval. www.RocklinMoves.com.

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Rocklin View | November 2008

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Natalie Whistler 916-435-0987 Prudential CA Realty

Cover photos by Ashley Baer Cover design by Bill Krawczyk Copyright 2008 All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Rocklin View. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the Rocklin View. A publication of Gold Country Media.

STORY BY

THANKSGIVING

FROM AROUND THE WORLD green bean casserole. “It will be very nice to gather and give thanks with a good dish,” says Hazar. “It’s the time when people work and give thanks together.”

Teresa O’Hanlon

he closer we get to the Thanksgiving holiday, the more we hear about food. The first Pilgrim families enjoyed a feast of fowl with Native American trimmings, including the three sisters: corn, beans, and squash. Eventually called a turkey dinner, the bird famous for making headlines every November became runner up for America’s national symbol. The bald eagle eventually won over Ben Franklin’s attempt to give Turkey Tom the spotlight. But no loss to the gobbler; America’s biggest family holiday still brings loved ones together to feast on a variety of delectable dishes, all created to accent the big bird. Who hasn’t dreamed of turkey stuffing, mashed potatoes and a little pumpkin dessert to tie it all together? According to the National Turkey Foundation, more than 95 percent of Americans eat turkey at Thanksgiving. And as food traditions go, every supper has a story. So why the name turkey for a bird who practically walked over to the U.S. from Mexico? According to Ertugrul Hazar and wife Tugce, owners of Rocklin’s Anatolian Table restaurant serving authentic Turkish cuisine like Shish Kebab and Turkish Delight, the turkey bird does not dominate the Thanksgiving menu in their mother country. It only dresses tables around Turkish New Year. “During harvest time in Turkey, people come together to harvest farm lands,” says Hazar. “The most common meal for harvest is the cracked wheat and chick peas.” As it turns out, Spaniards brought the North American turkey through the Anatolian peninsula on their way to Europe and somehow the Turkish name stuck. Ask the Hazar family how they celebrate with a big family meal and they offer up a warm and savory dish called Hunkar Begendi or Sultans Delight. “This eggplant stew is kind of a creamed dish, traditionally served with spicy lamb stew,” explains Hazar. “It would be very nice for a family gathering.” Hazar suggests using small Japanese eggplants and a boneless lamb shoulder for this dish considered heavenly by 17th century Ottoman Sultans who created it for their ruler Sultan

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Sultans Delight – Hunkar Begendi

TERESA O’HANLON/ROCKLIN VIEW

Susie Herberholz, left, of Sierra College explains the history behind her Thanksgiving dish to Anatolian Table restaurant owners Tugce and Ertugrul Hazar and Ruhkala Elementary Principal Gary Yee.

Murad IV. Look beyond a traditional American Thanksgiving and harvest celebrations from around the world offer a mouth-watering menu. Susie Herberholz, an adjunct instructor at Sierra College, celebrates the harvest with her family during the Jewish New Year, Rosh Hashanah. One special family dish is perfect for the Thanksgiving season. “During Rosh Hashanah, Sephardic Jews – Jews with ancestors coming from Spain and Italy who left during the Spanish Inquisition and went to Turkey, which became Greece have a special dinner called a Seder,” says Herberholz. “During the Seder we eat certain foods which are available at this time of year like leaks, pumpkins and dates.” Herberholz’s second cousin grew up in Greece and always made traditional Sephardic foods during High Holidays where family members reflected on the past year to give thanks. After her cousin moved to the Bay Area, Herberholz discovered his wonderful recipe called Rothanchas, a pumpkin filling wrapped in filo. “This dish could definitely be used for Thanksgiving,” says Herberholz. “It is sweet and the filo dough is crispy. It just tastes so yummy!” The crisp and golden

Rothanchas makes a beautiful table centerpiece and can be a wonderful starter, side dish or dessert. When looking for different ways to compliment the traditional Thanksgiving turkey, Ruhkala Elementary Principal Gary Yee remembers his mother and father preparing turkey stuffing with long grain rice, bacon, soy sauce, onions and celery. “My father would stuff the turkey with fried rice,” remembers Yee. “He would then sew the opening shut with needle and thread, and finally enclose the entire bird in a grocery bag.” Yee says his family’s rice stuffing is easy to prepare and popular with children. While other ingredients may be added to fancy up the dish, Yee reminds cooks to “enjoy the holidays with good, home-cooked food, time to enjoy the family and time to digest the meal.” So as the turkey takes over most tables this Thanksgiving there’s always the opportunity to add a new side dish, have fun with a different dessert and even search for new way to say thank you. After all, the Pilgrims didn’t have ovens or refrigerators, so maybe keeping a small bowl of nuts and dried fruits on the table would truly take families back to much simpler times when the New Plymouth harvest had nothing to do with a Butterball or

Makes five servings 2 lbs lamb meat cut into small pieces 2 pints milk ½ cup butter ½ cup cheese (Kashar or mozzarella cheese) ½ cup flour 2 lbs eggplant 2 large tomatoes 2 medium onions salt, pepper, bay leaf Sultans Delight is composed of meat surrounded by eggplant puree. For one hour and 30 minutes cook the meat with finely chopped onions, peeled, seeded and chopped tomatoes, salt, pepper and a bay leaf. Do not add water. Cook the eggplant by holding the stems and turning them over an open flame (gas or wood). When the eggplant is soft, remove it from the flame. When it has cooled off, remove the skin with a knife while holding the stem with your hand. Mash with a fork. Melt the butter in a saucepan. Add the flour and make a paste. Add the milk slowly, and let come to a boil. Add the eggplant puree to this sauce and stir for six to seven minutes on a low heat. Finally add the grated cheese and stir. Put the meat in the center of a serving platter and surround with the eggplant puree.

Rothanchas – Pumpkin Wrapped in Filo (Phyllo) Mix in a bowl: Three 15 oz. cans of 100 percent solid packed pumpkin One egg 1 1/2 cups sugar 1/4 cup ground cinnamon (nut meg may be substituted) Melt 2 sticks of butter. Close all windows and doors you do not want a draft; it dries out the filo. Lay out the filo and brush the top one with melted butter. Place a line of pumpkin mixture all along one side of the filo beginning and ending about 1/2 inch from each end. Using two sheets of filo, roll the pumpkin up in the filo and

then roll it into a snail shape. Place on cookie sheet and brush all edges with melted butter. Bake at 350 degrees until golden brown.

Fried Rice Turkey Stuffing Ingredients 3 cups of uncooked rice, preferably long grain Bacon (¼ lb.) One medium white onion One bunch of small green onions Celery (two stalks) Soy sauce One large frying pan (14-16” diameter) with deep sides or wok; medium stirring spoon or chopsticks

Preparation Wash rice until water is clear. Cook rice until fluffy and dry. Set rice aside. Slice bacon perpendicular to length (easier to cut when slightly frozen) into 1/4” slivers – set into a bowl. Mince half to whole onion and set aside in bowl. Chop green onions perpendicular to length in 1/8” bits and set aside in bowl. Chop celery perpendicular to length into 1/8” bits (you can cut the length in half if the stalks are big) – set aside in bowl. Set soy sauce on counter.

Cooking (Stay sequential for best results) Fry bacon until limp (not crispy) – add vegetable oil to prevent sticking. Add minced onions and chopped celery once bacon is limp and pink. Continue to fry until onion is translucent … don’t overcook because you want celery to remain slightly crunchy…do not drain bacon grease. Add cooked rice and stir vigorously. Begin adding and stirring in soy sauce until proper color (light brown) and flavor is achieved … don’t be too generous because the bacon also adds saltiness. After tasting, add green onions last and take off heat. Green onions will cook when you stir them in and cover dish until serving or stuffing. Use for stuffing after fried rice sits out for two to three hours – the flavors mix together and the rice cools down prior to handling for stuffing. Rocklin View | November 2008

3

KEEPING

THE FALL WORKOUT FUN

STORY BY

Exercise tips as the temperature dips Teresa O’Hanlon

elly Menold of Rocklin has an exercise plan for all seasons. The mother of two and owner of Stroller Strides of Rocklin and Roseville, part of the largest national postnatal exercise program, knows how to motivate anyone braving a brisk weather workout. You know that fall feeling. The air is cool and crisp. Your body craves comfort foods; not abdominal crunches. On a day when you’d rather sip some more coffee and skip the cardio activities, it’s time to give Menold your ear. “Don’t be tempted to curtail your fitness plans because weather conditions are less-thanfavorable,” says Menold. “Beyond physical fitness is psychological fitness, and many people, especially new moms, can be susceptible to winter blues. Getting out of the house to exercise is a great way to increase both endorphins and energy.” And watching a Stroller Strides class of often sleepdeprived mothers of newborns and toddlers exercising at various locations around town can motivate just about anyone. Kimberlie Brooks of Granite Bay admits she doesn’t like to exercise, but working out with other moms makes it fun. “I work full-time in the morning at home, so I’m a working mom and a stay-athome mom,” says Brooks who brings 2-year-old son Ryan to Stroller Strides classes. “Honestly I’ve never gone to a gym. I can’t motivate myself. But when you see these moms who just had babies exercising, you know if they can do it, you can do it.” Menold recommends making a few attire adjustments to keep a new fall fitness routine comfortable. “When preparing for a coldweather workout, always remember that you will warm up; baby will not,” says Menold. “Dress in layers, as your core temperature will rise as you exercise. Wear a moisture-wicking fabric closest to your body and warmer layers on top. Don’t forget gloves and mittens for both you and baby.”

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Rocklin View | November 2008

PHOTOS BY TERESA O’HANLON/ROCKLIN VIEW

As fitness expert Kelly Menold, above, leads her Stroller Strides class at Fountains at Roseville, Elicia Valle of Rocklin, Heather Rosenberg and Jessica Clark of Lincoln, Gina Ferroni and Cory Howard of Roseville enjoy jogging their babies around the shopping center. Left, Menold of Stroller Strides uses her son Cooper’s stroller to lead Ferroni and a group of moms in squat abductors at Fountains at Roseville.

Menold recommends the BOB stroller to keep little ones safe and snug during wet weather and a poncho for parents who enjoy running in the rain. And there’s always extra motivation to workout longer when you bring a partner along. “We do have dads who regularly attend our Saturday morning classes,” says Menold. “It is very encouraging to see parents being such healthy role models for their children. It’s a great way to show little ones that exercise

is fun, and both mom and dad make it a priority.” Menold says keeping a variety of workout locations, both inside and outdoors, makes exercise more exciting. She has Stroller Stride classes anywhere imaginable. There’s an indoor class at William Jessup University, Fountains at Roseville workout where moms can exercise and enjoy window shopping at its finest; even a harvest themed class with pumpkin patch relays.

“We’ll have a ‘Sweep the Pumpkin’ relay with teams where parents wear wrist weights and take turns sweeping a pumpkin across the patch and race to the finish,” says Menold. “Stroller Strides is a total fitness program taught by certified instructors that moms can do with their little ones in 60 minutes. It’s fitness for mom and fun for baby.” Elicia Valle of Rocklin says Menold’s classes have made her stronger. “Kelly always promotes good posture, balance and keeping your core tight,” says Valle. “I’ve been able to apply that to my everyday life and feel better.” As for the busy holiday season ahead, Menold has a plan. “Even when you don’t have time for a traditional workout

routine, do your best to fit fitness into the corners of your life,” she suggests. “When driving, do kegels (pelvic floor lifts) and abdominal bracing (contraction of the abdominal muscles). If you’re holiday shopping, retract your shoulder blades repetitively to improve posture and change the way you hold your shopping bags. Modify your grip so it’s more like a bicep curl. This way your purchases can act as weights instead of weighing you down.” For more cold-weather fitness tips or information about Stroller Strides classes, contact Kelly Menold at (800) 959-1537. Stroller Strides of Rocklin and Roseville www.strollerstrides.net/rocklin; (800) 959-1537

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SERVING STORY BY

ROCKLIN’S

UP A CHEF’S SPECIAL

ANDREA SEPPINNI MAKES THANKSGIVING FEAST LOOK EASY

Teresa O’Hanlon

hen it comes to Thanksgiving dinner, Andrea Seppinni of Rocklin is a walking encyclopedia of food and drink. From her earliest memories watching her father, a Northern California food rep, make menu recommendations; to observing her grandmother assemble Hungarian pastries, Seppinni has spent a lifetime defining the term delicious. The personal chef, gourmet caterer and lead cook at de COVER Casa Santa Fe, STORY Rocklin’s independent retirement community, knows the best way to a mouth-watering meal is to cook with the seasons and use fresh, local ingredients. “One of the best ways I’ve found to do this is to shop area farmers’ markets,” says Seppenni. “Everything from locally-grown organic, sustainable fruits and vegetables to locally raised lamb and eggs, as well as specialty items such as boutique cheeses, honey, and olive oil can all be found at farmers’ markets.” From college dorm days spent cooking up her own hearty lasagna, to years as a full time wife and mother, to her professional development in culinary school; Seppinni has always found it easy to share her fondness of Eastern European and Mediterranean cuisine. “I definitely have been influenced by the cultures of my parents; my dad is firstgeneration Romanian and my mom was first-generation Hungarian so the Eastern European food traditions like goulash, paprikash, wonderful soups and pastries, were something with which I grew up,” remembers Seppenni. “My dad has always been an adventurous cook and eater with a great palate and he generously shares what he knows with me. Sometimes our whole conversation will circle around discussing a particularly delicious meal, even if it was

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ASHLEY BAER/ROCKLIN VIEW

Personal chef Andrea Seppinni finds it easy to share her knowledge of Eastern European and Mediterranean cuisine.

Rocklin View | November 2008

something as simple as home- Rim-themed party, a made chili and cornbread.” Mediterranean dinner and a Conversations about cooking friend’s wedding reception. that Seppinni has turned into a “She uses all kinds of interesthobby and business where ing foods, sauces and dips clients rave with fresh, about her local ingrediability to ents. I am develop a just really Who: Andrea Seppinni, permenu for any impressed sonal chef occasion, big with how she What: The Wandering Whisk or small. can feed you Personal Chef Service “I’ve so well.” Where: In Rocklin at 435known Also 8205 Andrea for known to her 10 years and clients as The she’s a wonWandering derful chef,” says Michele Whisk Personal Chef, Adams of Rocklin who has Seppinni loves to offer busy enjoyed Seppinni’s catered families wholesome and delievents, including a Pacific cious meal choices. As a per-

sonal chef she plans menus, shop for groceries, customizes recipes, cooks meals in her client’s kitchens and cleans it all up before dinner time. And Seppinni says the price is right. “Contrary to what many people think - the time saved with grocery shopping eliminated, no more aimless driving around trying to figure out which fast-food joint to drive through, dinner-prep, and clean-up - balances with the investment because everyone buys groceries and eats out anyway,” says Seppinni. “For me the benefits are huge; I have the ability to do what I love and share delicious home-

made meals with others.” This Thanksgiving Seppinni has a handful of cooking tips to keep any chef on top of the table. The first requires a barbecue, good oven thermometer and two roasting pans. “Use your gas barbecue as a second oven to cook your turkey,” explains Seppinni. “This frees up your conventional oven for all the other dishes you make, heat up, or bake throughout the day.” After preheating the grill to 400 degrees, Seppinni turns on all the gas burners to high. After the barbecue is preheated she turns off the middle SEPPINNI/page 7

SEPPINNI:

continued from page 6

burner and regulates the temperature with the two outside burners, usually set to medium/medium-low heat. “I recommend using two sturdy disposable aluminum roasting pans, one nested inside the other, for an extra layer of insulation since the turkey will be cooking over a flame,” notes Seppinni. Next, she layers thickly sliced onion, celery and carrot sticks, fresh sage, and thyme in the bottom of the interior pan to use as a roasting rack and sets the oiled and seasoned turkey on top. Seppinni pours two cups of turkey or chicken stock into the pan and tents it with heavy-duty aluminum foil. “You don’t need to baste your turkey,” she says. “It is important to leave the barbecue lid closed as much as possible to maintain a constant temperature.” Seppini roasts her turkey about a half hour at 400 degrees and then reduces the temperature to 325 degrees. She removes the foil the last 45 minutes of roasting for a nicely-browned bird.

PHOTOS BY ASHLEY BAER/ ROCKLIN VIEW

Fresh vegetables are a big part of the Eastern European and Mediterrean cuisine fashioned by personal chef Andrea Seppinni.

Inside her kitchen Seppinni likes to maximize stove-top space. To keep mashed potatoes warm and soups piping hot, Seppinni will utilize crock pots. “A small crock pot is also great for holding homemade gravy until the meal is ready,” she says. And when the time comes to bring it all together for the big meal, this chef makes sure kitchen time becomes a family affair. “Have the kids and your spouse help assemble the

appetizers, mash potatoes and set the table,” says Seppinni. “Ask grandma to make her famous gravy or biscuits. Then once the guests begin to arrive, you can rest-assured you’ve got your support staff behind you.” Of course cooks can also treat themselves to a personal chef and freeze a few dishes ahead of time for a special new menu on Thanksgiving Day. “She’s amazing when you watch what she can do,” says Adams. “She’s an artist in the kitchen.”

Rocklin View | November 2008

7

Financial

What are the Guarantees? orried about what the economists are calling “systematic risk”? How much and to what extent are your investments, insurance contracts and savings account protected? Rules have changed a little bit due to the credit crisis and there are some resources to be aware of.

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FDIC- (http://www.fidc.gov ) Is insurance usually offered for deposit accounts like BY Checking, Savings, CDs and Christian certain Money Market funds. Ramsey FDIC has a temporary increase through 1/1/2010 up to $250,000 per institution per person based on Registration. Also be aware that Revocable Trust accounts (like your family trust) may be covered by beneficiary up to $500,000 or higher. IRAs that invest in CDs may also be covered by FDIC coverage to $250,000. SPIC- (http://www.sipc.com ) There is a lot of confusion with SIPC coverage and when it might kick in. SIPC only guarantees against missing investments. Missing investments happen usually through either fraud or bankruptcy. SIPC will protect your basic securities including Stock, Bonds, Mutual Funds and the securities portion of variable insurance products from outright disappearing up to a maximum of $500,000 per customer including $100,000 in cash. Unlike FDIC, which says if you put in $50,000 you will have $50,000 to withdraw, SIPC says if you have missing assets then you will get credit for those missing assets up to the limits based on current market value including any gains or losses experienced since the asset went missing. California Guarantee Association – (http://www.califega.org ) In the event that an Insurance company becomes bankrupt or cannot otherwise make guaranteed payments to you in spite of reinsurance and corporate restructuring, certain benefits may be partly covered by California’s Guarantee Association. Coverage is extended to Life policies, Health polices and Fixed Annuities. The maximum coverage any individual may expect will not exceed $250,000 and is based on an 80% rule, meaning that in order to have $250,000 worth of guaranteed coverage you actually need to have insurance for about $315,000 or more. Things get even trickier if you have insurance from a previous state of residence or have insurance through a company that is not a CA insurer as you may fall into a different state’s coverage.

If you are concerned about your current or future retirement or if you think now is the time to be greedy, the Plan Well, Live Well team is here to assist. We are happy to share our thoughts with you.

PAIRING PLACER

WINES AND FOOD

lready known for its many outdoor activities and beautiful scenery, Placer County has started to distinguish itself as a new enclave for a diverse sampling of wine and food. No longer do people have to look to the Napa Valley to satisfy their palate; they can find it in their own backyard. Placer County is CHAMBER home to 14 wineries that proCORNER duce everything from Cabernet BY Sauvignon to Zinfandel and R OBIN Syrah, and home to a number of TRIMBLE shops that specialize in pairing wine with just the right dish. If you’re looking for a new and easy way to shop for wine, WineStyles may be just the ticket. Looking to simplify the selection of wine while creating an inviting store design, WineStyles has created what they call the style system, where wines are categorized by style, not by varietal or country of origin. WineStyles defines each wine it sells by the flavor profile it best represents. Every bottle comes with tasting notes describing the specific flavors within the bottle and each style identifies the food pairings that complement that style of wine. To find the style that suits you best, visit WineStyles at www.WineStyles.net or call 789-0300. Located in an upscale shopping center in Roseville, Capitol Cellars features a large selection of fine and rare wines, including unique and highly sought after labels. Known for their wine tastings and events, proprietor Marcus Graziano has arranged everything from local fundraisers to large corporate celebrations and has also been called upon to select wines for special dinners in

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our nation’s capital. Marcus and his staff are available to assist customers in choosing just the right wine for any occasion. If you’re looking for a specific label, they can tap into their large network of industry resources to find what you need. A monthly newsletter keeps customers informed of upcoming events and provides advance notice of limited edition or prerelease wines. For more information on Capitol Cellars, call 7869030 or visit them online at www.CapitolCellars.com. The unanimous adoption of Placer County’s wine ordinance has helped pave the way for a new phase in the development of the area’s wine industry. The ordinance allows wineries to keep their tasting rooms open during business hours, but limits promotional events, such as wine-tasting tours or parties on site, to no more than six per year. For those events, the winery must obtain an annual administrative review permit from the county that will examine safety, parking, noise and sanitation. This more friendly ordinance allows wineries to partner with a number of companies and event planners to bring their local vintages to Placer County residents and visitors through a variety of restaurants and venues. For more information about these and other members, contact the Rocklin Area Chamber of Commerce at 624-2548 or visit www.RocklinChamber.com. – Robin Trimble is CEO of the Rocklin Area Chamber of Commerce. She can be reached at [email protected].

TAKE A RIDE ON A NARROW GAUGE! SPECIAL EVENTS TICKETS GROUP SPECIALS & PRIVATE TOURS AVAILABLE Call or go online for train schedule and prices

N OVEMBER S CHEDULE CLOSED TUESDAY & WEDNESDAY The only thing we will be offering is the History Hill Tour - takes about an hour and a half, Cost is $12.00 for adults & $7.00 for children between the ages of 2 and 12. Monday, Thursday & Friday the train will depart at 2 p.m. only Saturday and Sunday the train will depart at 12 noon and 2 pm. We have to have at least 6 paying riders to roll. We cannot run if the weather does not cooperate, so we recommend reservations including a phone number so we can save you some gas money if we can’t run.

S ANTA ’ S T RAIN !

S ANTA ’ S V ILLAGE !

Santa will be the conductor of the Train on Wednesday & Fridays

December 3, 5, 10, 12, 17 & 19 for our 2 p.m. train. The area in front of the depot will be decorated as Santa’s Village. Santa will be in Santa’s Village Sat & Sun 11-4pm between Thanksgiving and Christmas. CLOSED MONDAY & TUESDAY IN DECEMBER

300 Harding Blvd., Suite 215 Roseville, CA 95678 916.797.1020 phone • 916.797.3020 fax www.PlanWellLiveWell.com Registered Representative of, and securities offered through QA3 Financial Corp. Member FINDRA/SIPC. Investment Advisor Representative of and services offered through QA3 Financial, LLC, an SEC Registered Investment Advisor. Smith-Mottini Financial Advisors and QA3 Financial Corp. are non-affiliated companies.

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Rocklin View | November 2008

Santa will stick around for pictures after the train ride. Bring your own camera for free pictures or use ours for a small fee of $5.00. We will have hot chocolate on sale to warm up cold fingers! NEVADA COUNTY TRACTION COMPANY — 530 265-0896 402 Railroad Ave., Nevada City (at the Northern Queen Inn) RESERVE NOW www.northernqueeninn.com Spaces Going Fast! Click on communication, click on schedule

CALENDAR THURSDAY, Nov. 6

SATURDAY, NOV. 8

William Jessup University’s annual fall concert will be held 7:30-10 p.m. and will showcase the university’s 24-piece symphonic band, followed by performances from various choral groups. New this year, the University Singers, a 12-15 member group will perform a capella, contemporary and classical pieces. Multiple soloist performances and small student ensembles will also be spotlighted. Info: Sheila Haut at 5771812.

Celebrate the holiday season with the Placer SPCA and Santa Claws today and Sunday, Nov. 9. Santa Claws will be on hand to pose with you and your furry companions 11 a.m. to 4 p.m. at the Placer SPCA. Mike Martin Photography packages range from $10-25. Info: Leilani Vierra, 782-7722, ext. 105.

FRIDAY, NOV. 7

Join the city of Rocklin’s Toast of the Town. Proceeds benefit the Station Xtreme Teen Program for Rocklin middle school students. The event features wine tasting, community dinner and art show, live auction and raffle from 4-8 p.m.. Rocklin Sunset Center, 2650 Sunset Blvd. $50 per person and seating is limited. Info: 625-5211 or www.rocklin.c.us/Parks&Recreat ion.

Rocklin artists will participate in the 15th annual Autumn Arts Studios Tour today through Sunday, Nov. 9 at Finn Hall and other studio locations. Presented by the Arts Council of Placer County; ticket cost $10. Order forms, map and badges are available at 808 Lincoln Way, Auburn, CA 95603, call (530) 885-5670, or go to www.placerarts.org. Tickets also available at Finn Hall the day of the show.

The Women Democrats of Placer County will meet at the Rocklin Library, 5460 Fifth St. Info: 663-3897.

THURSDAY, NOV. 13

Do your holiday shopping at the Breen Elementary School craft/holiday shopping fair, 57:30 p.m. The fair will be held at 2751 Breen Drive in Rocklin in the multi-purpose room. Come shop at more than 20 vendors and help support the Breen PTC. Purchase dinner from The Pizza Place, goodies from the bake sale and raffle tickets to win some great prizes. Info: 632-1155.

FRIDAY, NOV. 14 The Sierra College Travelogue Series invites you to join Sid and Mary Nolan as they narrate their new film on Australia and New Zealand’s Wine Regions at 7 p.m., Dietrich Theater, Sierra College campus. Tickets are $9; parking permits $1. Info: 660-7160.

SATURDAY, NOV. 15 The Whitney High Annual Craft Faire will be held from 9 a.m. to 4 p.m. at 701 Wildcat Blvd. The pancake breakfast runs from

8:30-10:30 a.m. and a raffle and silent auction will be held all day long. Info: 791-8659. Take Note Troupe is an awardwining youth theater group made up of high school students from Rocklin, Granite Bay, Roseville, Citrus Heights, Newcastle, Lincoln, Loomis and Auburn. Their upcoming performance about Shakespeare’s writings will be held at 3:30 p.m. and 7:30 p.m. at the new NCDC Studio Theater, 920 Reserve Drive in Roseville. Tickets are $5 in advance, $8 at the door and are available at 652-8888 or visit www.takenotetroupe.com. Eccentric Imagery curated by Sacramento artist Tony Natsoulas, including figurative work by 26 notable artists will be held at the Blue Line Gallery, 405 Vernon St. in Roseville. Free admission and parking. Opening reception 6:30-9 p.m. Exhibiting through Jan. 10, 2009. Info: Beth Rohlfes at 7834117 or www.rosevillearts.org.

MONDAY, NOV. 17 MOMS Club of Rocklin North will be holding its November general meeting at 10 a.m. at the Rocklin Library to discuss their upcoming holiday plans and activities. The MOMS Club is an international support group for mothers who stay home with their children, including those who have home-based businesses and those who work parttime, but are home with their children during the day. Open to mothers of all ages in the Rocklin north area, the group’s activities include playgroups, field trips, monthly Mom’s Night Out, a babysitting co-op and community service. Info: [email protected] or visit www.northrocklinmoms.com.

WEDNESDAY, NOV. 19 The Rocklin Unified School District board of trustees meets at 7 p.m. at 2615 Sierra Meadows Drive. Info: Connie Holman at 630-2230 or [email protected].

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652-4655 Rocklin View | November 2008

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LASER

TREATMENTS

STORY BY

Lauren Weber

hey say that beauty is only skin deep, but sometimes outer beauty brings inner confidence. That’s where Laser Esthetica in Roseville comes into play – they’re in the business of making people look and feel better about themselves through facials, photorejuvenation, microdermabrasion, Botox Cosmetic and numerous other treatments. Brenda De Aguero of Rocklin, didn’t initially know her options as far as making her facial skin more youthful. In fact, she came across the idea somewhat accidentally. A mole appeared on her face that she wanted to have checked

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Placer Theatre Ballet presents the “Nutcracker,” a lively and colorful rendition of this holiday favorite that has become an annual tradition for many loyal patrons in the greater Sacramento and Placer areas for more than a decade. Join Clara as she steps from a fes-

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SPARKLE WITH CONFIDENCE

out and “I was removed. very curious With a quick about it,” De Google Aguero said. search for De mole Aguero’s sisremoval, ter has eduLaser cation in Esthetica cosmetology was one of and mediCOURTESY the top cine and results, she Brenda De Aguero before and after highly recsaid. ommended laser procedures. After a the procefree consultation, the mole dures – although she had never removed and Dr. Nalini G. had them done herself. Her sister Prasad’s recommendations, De said if she had the money, she’d Aguero was introduced to phodo it in a heartbeat. That settled torejuvenation, using pulsed the deal for De Aguero. light to remove sunspots, sun About a year ago De Aguero damage and Rosacea, and began treatments and said she microdermabrasion, removing noticed results after the first sessunspots and damaged skin sion. through light abrasion. “When I really noticed a dif-

‘NUTCRACKER’

$

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ference was when someone told me I looked good,” De Agureo said. Her goal wasn’t to turn back time 20 years, it was to at least lighten up dark spots and even out her skin tone. With an Irish heritage that has given De Aguero uneven and red facial areas and a Native American ancestry that has given her dark facial spots, she wanted those eliminated. “I’ve never cared about my age,” De Aguero, 50, said, but the dark spots on her face bothered her. In addition to the treatments De Aguero experienced, Laser Esthetica also offers FotoFacial skin treatments, peels, facials, laser hair and tattoo removal, fractional resurfacing and Juvaderm.

Prasad has been a physician for more than 25 years and approximately eight years ago opened Laser Esthetica. “I needed to be in more of a specialty,” she said. Laser treatments were on the horizon and Prasad saw a fit. “It’s my practice, not my business. The patient comes first,” she said. “I try to approach patients in a compassionate manor.” “I’m a pretty confident woman anyway,” De Aguero said. “There’s no reason not to be now.” Laser Esthetica is located at 1650 Lead Hill Blvd., Suite 400 in Roseville. For more information on the center’s services, call 783-0580 or go to www.laseresthetica.com.

OFFERS UP A HOLIDAY TREAT FOR ALL AGES

tive party into a magical dream, accompanied by her beloved Nutcracker Prince. Travelling through a kingdom of snow and ice, Clara arrives at the palace of the Sugar Plum Fairy, where a dazzling array of entertainers from around

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the world gather to give her an evening full of fantasy and fun that she will never forget. Artful direction and exquisite costuming make this “Nutcracker” an enchanting holiday treat for all ages. Where: Placer High School Theatre,

275 Orange St., Auburn When: Noon and 4 p.m. performances Nov. 29-30 and Dec. 6 -7 Cost: $10-17 (plus service charge); All seats reserved Tickets: http://www.placertheatreballet.org; 630-7820

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Rocklin View | November 2008

FIRST BAPTIST CHURCH OF ROCKLIN Sunday Morning Bible Study 9:45 a.m. Worship Service 11 a.m. Wednesday Family Night 5:30 - 6:30 Meal • 6:30 - 7:30 Bible Study Steve Simpson, Pastor, USAF (Ret)

916-624-5760

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652-4655 Rocklin View | November 2008

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A Anna’s Books New & Used 1150 Sunset Blvd., Ste 155 Rocklin, CA 95765

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Venita Rhea’s A GREAT PLACE FOR GREAT FOOD

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Rocklin View | November 2008

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