Planning a party, not sure where to start? I have a lot of memories of culinary school, some good, some not so good, but some of my best memories came from my favorite class, Garde Manger. I was told it was the toughest class, but I was up for the challenge and I was determined to get an “A” in it. The term “Garde Manger” is French and means, “The keeper of the food.” Garde Manger originally referred to a preservation method, “To dry out moisture and to eliminate growth of pathogens.” Today, the term refers to the, “keeping of a cold kitchen.” The Garde Manger station in a professional kitchen is responsible for preparing all cold food.
The variety of food preparation in the Garde Manger is what made the class so challenging. We covered appetizers, sushi, smoking, curing, canapés, salads, sandwiches, making of sausages, pates, galantines, cheeses, foie gras and, my favorite, charcuterie. Not only did we prepare all of those items, but, we were required to plate and present them in a way that emphasized the BUFF: Balance, Unity, Flow and Focal point. Caterers use the acronym “BUFF” when they set up a buffet line for a party. The class was a challenge but fun every week because it required a new presentation. Much of the information is valuable to the home party planner but space is limited so I thought that I would focus on the key elements to consider for your next soirée at your home.
Regardless of whether you are having a small get together or a large party, you’re going to need to do a great deal of planning. You first need to consider how much physical space you are working with, how many courses you want to serve, your budget, food allergies or other special dietary needs, time you want to serve, if you need to hold anything at a certain temperature, and how many guests you are expecting. You do NOT want to run out of food! Larger parties may also require special items (floral arrangements, equipment and lighting) that will also have to be considered. Additionally, you will need to create a floor plan setting up areas or zones for your food. If you need tables or linens, especially with larger parties, you may want to consider staff for both serving and/or cooking.
All of this requires organization and a list or two. I would recommend starting with a theme and building from there. I would start by considering what menu you items you want to make. My personal rule of thumb is, “make it realistic.” This is very important if you are making it by yourself. You should have a combination of hot and cold items—if you serve all cold food, the refrigerator may be too full, and if you have all hot items, how will you hold them? Once the menu is set, make a list of every ingredient you’ll need by reviewing your recipes so you can consolidate the items that appear in more than one.
You also need to consider how your guests will eat their food. Will they need a knife and fork and a place to sit? If they are standing and mingling, you will want finger food. Start your prepping by making kits for each recipe (mise en place). Good preparation can allow the final steps of a complex recipe to take only a few minutes. Also, if you have overlapping elements in recipes do it all at once, like chopping onions. Wrapping is also critical to your prep work, so make sure you wrap it well on the top and bottom, or use zip lock bags. That way, if it tips over, it will not spill out. When cooking, if you are going to reheat for the party, prepare it slightly underdone so it will not be overcooked later. I also like to make a copy of all my recipes and keep a folder with notes so I do not have to look for or pull out a cookbook when doing all of this.
Don’t feel guilty about using high-quality prepped food, like puff pastry dough, demi-glace base for soups, or ready, washed greens for salads. These are huge time savers when working alone or with minimal help.
When it is time to start plating your food remember BUFF, some key points are:
1. A straight line is a better presentation than a zig zag line.
2. Garnish your entree with a simple herb to give your guests a clue on what the flavor of the item holds.
3. Try to create height for a drama and visual appeal.
4. Lay out the buffet table in advance, making sure you have all the correct utensils to pick up the items.
For larger parties, plan to designate someone to keep the food full and fresh, clear and clean the dishes, and help keep your guest’s glasses filled. This is a must if you want to avoid working the entire time and be able to enjoy some of your own party!
Finally, leave the best to last … dessert!! This will be one of the last memories of your party (unless you have a crazy uncle that drinks too much) so plan on making it special. One suggestion here, if you want to go the extra mile, is to send your guest home with a special treat in little gift bags. I will never forget a party I attended in New York at the Plaza Hotel … It was unforgettable for many reasons, but the one thing I will never forget—they sent us off with a box of Krispy Kreme Donuts.
This, of course, is just the tip of the iceberg to proper party planning. Of course there are limitless types of parties you can put together like wine, cheese or olive oil tasting. All require some work and planning, but done well they can also be lots of fun. If the work and the planning doesn’t sound like much fun, still have the party but hire a professional.
Chef K. Marie Paulk
I was really torn about my first subject for the New Year. I want to drop a few pounds, like most of us, so I was going to write about grains, which is actually pretty interesting. But I just couldn’t help myself in talking about one of my favorite comfort foods: Macaroni and Cheese. I know we should all be trying to lose a few pounds, or organizing our lives better, but it has been so darn cold lately I could not resist. The weather we are having makes me crave comfort food and pretty much everyone I know has their own version of this favorite. I am not ashamed to tell you I keep the boxed version in my pantry for my niece and nephews for their “go-to” lunch or dinner request. Making mac and cheese from scratch can become pretty cumbersome; there are 6 steps in making this tasty casserole:
1. Prepare your ingredients (a.k.a. mise en place)
2. Make your topping
3. Make the cheese sauce
4. Cook your pasta
5. Combine your ingredients
6. Baking
I know it sounds like a lot of work, but we all know the results are worth it. Once you get all your ingredients ready, you should make your topping out of fresh breadcrumbs—if you use dry crumbs, they will make the top like a sandy topping. If you don’t have fresh breadcrumbs, use panko. I am a lover of garlic, so I mix garlic, unsalted melted butter, kosher salt, finely grated Parmigiano-Reggiano (use this for its salty edge) and of course the breadcrumbs, mix it up and set it aside for the final touches.
Now the big decision is what type of cheese to use. I recommend a very sharp cheddar cheese, then Monterey Jack (because it melts well), and/or a Gruyère. Avoid mozzarella, as it tends to become stringy. The cheeses all need to be finely grated, because it helps them melt faster. Then you need to make a roux, which is equal parts unsalted butter and flour. When the roux begins to smell like fresh-baked cookies (sounds odd, but it’s true) you will be adding milk to make a béchamel sauce, which is one of the mother sauces. You should now add your flavor to your béchamel, onions, bay leaf, or any of your personal favorites.
When making mac and cheese, I like to use fresh parsley, cayenne, pepper and nutmeg. It is really up to you what you want to put into your sauce to suit your individual taste, so empower yourself to explore a little. You can also take a shortcut by not making the béchamel and just mixing your cheese into your hot pasta (it’s called the stovetop method). The cream and cheese are melted on a very gentle flame; be sure to stir constantly, just until the cheese melts. Do not rush this process or you will risk the cheese separating, which will turn your dish into an oily mess. The starch in the roux stabilizes the cheese, keeping the sauces from separating as the macaroni and cheese bakes. Cheese is an extremely high-protein food; there’s as much as 30% protein in Gruyère. The protein molecules in food are wound tightly. When heated, they break down and the protein is eager to bind with other unwound proteins, forming a mesh. This is called coagulation, but if the mesh is subjected to too much heat, taking the coagulation too far, it will cause clumps to form. This is why it is very important to use grated cheese so it melts quickly and does not subject the sauce to too much heat. Once the cheese is melted you will add it to the béchamel, you have now made what the French would call a Mornay Sauce.
The other big decision you need to make about this dish is: main course or side dish? Mac n’ cheese can be simple or sophisticated. The list of ingredients can be as simple as peas and/or carrots, or you can step it up to incorporate bacon, ham, pancetta prosciutto, or even cooked lobster meat (yum). You can take the somewhat healthy route and use spinach or kale (sautéed, drained and chopped before you add it). Cauliflower or broccoli (steamed or roasted before you add them), caramelized onions or shallots are all good choices too. Again, this is all your decision. Remember that a recipe is simply a suggestion, or a guide.
Let’s not forget the pasta. Dry pasta made with semolina flour is best for absorbing the cheese sauce. It’s sturdier and more forgiving than fresh pasta, and it’s harder to overcook. The shapes in the dry pasta are best for catching the cheese sauce. Cook your pasta in salted boiling water (I like penne or a double elbow) until it is barely tender, that way your casserole doesn’t get mushy.
Once your pasta is cooked al dente you are ready to combine the sauce and pasta into a bowl, then into a butter baking dish and bake it at 325° degrees for about 15 to 20 minutes.
I did discover while writing this article that it was not the French or the Italians that brought us “mac ’n’ cheese,” but it was the English who made this dish a favorite. They actually made it like a sweet pudding, which to me does not sound too appealing. I prefer bread pudding, but that is for another day.
Enjoy, and Happy 2015 to all!
By Chef K. Marie Paulk
From the morning hours when dough needs to be prepared, till well after dark when most folks have finished their dinner, much of Pacifica Pizza’s success hinges on Ronato Iacopetti’s hands.
But Iacopetti can handle the pressure—he’s been cooking for 62 years, since he was a young boy living in Lucca, Italy. And for the better part of the past two decades, he has served as Pacifica Pizza’s head chef at the restaurant’s Benicia branch, on First Street, which will celebrate 30 years in town this April. Pacifica Pizza has become a staple in the area, and churns out hundreds of pies a day. But, surprisingly, Iacopetti’s hands rarely, if ever, touch any of them.
Iacopetti’s domain exists behind Pacifica’s six large brick pizza ovens, outside of customer view, where Pacifica Pizza bridges the gap between a hometown, mom ‘n pop pizza joint and a gourmet Italian restaurant. Iacopetti oversees the preparation for their more than a dozen spaghetti dishes, makes tiramisu batter from scratch, and prepares Pacifica Pizza’s sauces, olive oil batches, and spice combinations each day, in addition to cooking many of the actual meals. It might sound like hard work, but Iacopetti has been working in restaurants for more than a half-century and says he still looks forward to it getting up in the morning each day.
“For me, any dish is good when you love to do it—when you do something with love,” Iacopetti said. “You can make anything good with love, it’s the best ingredient for the kitchen. But the Italian herbs, they help, of course.”
Since it first started in 1985, Pacifica Pizza has tried to slowly expand beyond the typical pizza delivery place formula, founder and owner Jeff Cromer said. It started adding pasta dishes little by little and can now accommodate anyone seeking a full Italian meal, from appetizers through dessert. And the crew at Pacifica isn’t done yet—Cromer loves to try new avenues, and said he’ll keep expanding his restaurant’s repertoire for as long as it makes sense to, given that they spend the extra dollar to get high-quality food.
“There are a lot of chain pizza places out there, but there isn’t much difference in taste between them—they’re all using cheap stuff,” Cromer said. “You have to use top stuff with everything, from the pepperoni, to the flour in the dough.”
To research this article, Local Happenings took the opportunity to try a range of menu items, so we could report back to our hungry readers. Here are the results:
Pepperoni Pizza
In order to get a gauge on a good pizza place, you first have to try their take on pizza in its simplest form: the old school cheese, bread, sauce, and pepperoni pie. And Pacifica Pizza did a lot of things right here. The crust was a nice mix between classic Italian-thin and the extra-doughy variety. The toppings were ample, which is one of the most important variables when dealing with pizzas that have a simple formula such as this. And the sauce was mildly spicy with a nice consistency.
Barbecue Chicken Pizza
The barbecue chicken pizza is a personal favorite, and if it weren’t at the top of my list already, the fact that it automatically comes with an ounce or two of bacon would easily seal the deal. Barbecue chicken pizzas are on the outlandish side, because listing the ingredients—bread, marinated chicken, hefty amounts of barbecue sauce, red and green onions, and the aforementioned bacon—sounds more like the recipe for a sandwich at Kinder’s than a pizza. But Pacifica Pizza pulled it off well, and the addition of green onions was a nice touch.
Other notables
The Barbecue chicken was just one of several meat-heavy wonders that Pacifica Pizza offers, most notably among them: “The Heart Attack Special,” which offers up seven different kinds of meat from three different kinds of animals, all on a single pie. But Pacifica Pizza also offers gourmet veggie pizzas, which are the perfect opposite of the Heart Attack Special, offering a multitude of sautéed and marinated veggies, but no meat.
“We have produce delivered at least three times a week—everything is fresh,” Cromer said. “I serve what I like to eat.”
Garlic Sticks
Pacifica Pizza’s garlic sticks don’t jump out at you off of their menu, but they’re actually one of most notable and scrumptious items the restaurant has to offer. They could easily be mistaken for a medium, square, cheese pizza cut into a bunch of 1” by 3” pieces, but upon tasting them you realize there is a lot more to it than that. The sticks are loaded with salty garlic sauce and cheese, lightly cooked to ensure maximum doughiness, and with a healthy amount of extra cheese sprinkled on top for good measure. They’re only a couple dollars extra and go great with anything on the menu.
In addition, Pacifica Pizza has plenty of garlic bread, prepared with cheese, along with several spices and olive oil.
Pasta
Out of Pacifica Pizza’s dozen pasta items, eight of them are Iacopetti’s own creation, and he takes a lot of pride in doing them right.
Most notable among his creations are the Lasagna al Ragu, a well-balanced meaty and saucy dish, and the linguine alle vongole, making them probably the only pizza place in town to stock clams.
Spaghetti alla Boscaiola
This one is excellent—an example of Pacifica Pizza raising the bar. For those who never heard of it, pancetta is a leaner, Italian take on bacon, and it’s used to complete a number of excellent pasta meals, including this one. The dish is a nice balance between the tomato basil sauce, sizable portions of pancetta, and tasty mushrooms. It’s cooked with white wine, garlic, onions, parsley, and a mix of spices added for flavor. Italians tend to pile on the Parmesan too, and they know best in this case, so don’t be shy about giving that a try.
Spaghetti alla Bolognese
This is a simple spaghetti, sauce and ground beef dish, and is also offered with penne and various other shapes of pasta. This one may seem simple, but there is a world of difference when it’s cooked by someone like Iacopetti, who has spent a lifetime working out the subtleties, like how much salt to add, or how watery the sauce should be. Pacifica Pizza cooks their sauce for several hours a day, ensuring good taste and texture. But if tomatoes aren’t your thing, the restaurant offers a Pesto sauce substitution for any of the pasta.
“I’ve been in the pizza business since I was 14,” Cromer said. “I like to do things the old school way, with a focus on making everything the best quality. If you’re gonna sell something, make it good.”
Pacifica Pizza offers full catering services, and they also have a flat delivery rate of $2, whether you order a small pizza, or pack their trunk full of spaghetti. Their menu can be found online, at http://pacificapizza.com/uploaded_PDF/10092014BeniciaPasta.pdf
Pacifica Pizza is located at 915 First Street in Benicia, and you can call them at (707) 746-1790 anytime during regular business hours to order anything off their menu. Visit www.pacificapizza.com for more information.
Nate Gartrell grew up in Benicia, studied journalism in college, and has written for a handful of media outlets since age 15. He aspires to visit all 30 Major League Baseball stadiums and to hit the trifecta at the horse track.
The New Year is in full swing and so is our Local’s Choice Awards. This issue is a bittersweet one for us and our team. This issue marks our 4th Annual Local’s Choice Awards, which has been well received by you, our readers, and that’s fantastic—but it will also mark the passing of one of our writers, Les Honig. Les had only been writing with us since the summer of 2013 but his stories were well liked by our readers and us. We enjoyed his enthusiasm for the magazine and his passion for the written word. Les had a long and varied background, which included stints as a journalism teacher as well as spending time working in radio. He was native to New York but had called Benicia his home while writing for us. Les had passed rather unexpectedly in early December after some unknown complications from a surgery earlier in the year. While we are all saddened by his passing we know that he will embrace his opportunities in the next life with the same enthusiasm that he did in this one, and with that we will find our comfort. We wish him well in his travels and we will miss him from our pages.
Our Friend Les Honig
On to the big reveal of our winners for the 4th Annual Local’s Choice Awards. Thousands cast their vote and the competition certainly heated up in several categories. Thank you to all of you who took the time to both nominate and vote for your favorites. Hopefully many of your favorites were the top vote getters this year and if not, perhaps you may discover some new favorites. The voting for next year’s winners will start on Tuesday September 1st so mark your calendar now. Remember that you and your fellow readers pick our winners each year so the key to winning is not only voting early & often but getting your friends to vote as well.
As we can all tell, the days are slowly growing longer. Hopefully the rains will come back after staying away for January so that we will not have such a water shortage as in 2014. Lots of local happenings to do though—some of them can be found in these pages but all of them can be found on our website calendar. I wish we had room to list them all here but we would need a few dozen more pages. Did you know that you could search our calendar not only by date, but by a list of variables to make the things you are looking for easier to find? Check it out and find something new to explore today! Remember, too, that if you are involved in an event and it is not listed in our pages or website please let us know so that we can let our readers know. You can also post the event as well and the best part is that it is FREE. Please let us know if you need any help!
We would like to start off our birthday wishes and say to our our big brother Larry may you have a very Happy Birthday! We would also wish some birthday cheer on Stephen, Megan, JoAnn, Mars, Marco, Tracey, Johnny, Myrna, Judy, Askari, John, Gary, Marc, Socorro, John Toupe, Tim, Erin, Shane, Rafaela, Christina, Patti, Dennis, Elizabeth, Judi, Dalia, Uncle Gab, Frank, Francis, Raymond, Judi, Betsey, Dennis, Louise, Reyna, Judy, Liz, Eric, Juanita and all those others. We hope all of you enjoy our coming spring, Cheers!
Robert Briseño
& Deanna Baillie
The phrase “it’s raining cats and dogs” could be attributed to the fact that, well, cats and dogs are practically everywhere, it seems. Unfortunately, there aren’t quite enough homes to house them all, so humane societies and rescue organizations are formed to take care of them in the meantime as they search for a new family. It’s not always a quick and easy process and these animals need to be fed and cared for. These animals always try and take care of us—the dogs do anyway; cats care, they just don’t know how to show it—if you can’t take care of a dog or cat, at least take care of your local humane society or animal rescue.
Humane Society of the North Bay (HSNB) is one of the more prominent organizations in Vallejo. Their annual Barkitecture fundraiser is one of the most anticipated events in the community, which features an auction, dinner and some of the most creative animal domains you’ve ever seen. They look forward to hosting more volunteer orientation meetings, currently being held once a month. “Anyone can just show up,” said Sue Strek, Director of Animal Welfare and Operations for HSNB. So if you’d like to get involved, pay them a visit at their meetings on the last Sunday of every month, 3 p.m. sharp.
This year, Humane Society of the North Bay is looking to expand their awareness to the community even more to gain more volunteers, and more donations. “We would like to see a TNR [trap-neuter-return] program launch in Vallejo,” said Strek. “We are getting a team together to spearhead that.” They’re also looking to alter their facility to provide indoor housing for dogs living onsite, updating their shelter management system to align more with social media technologies to take full advantage of web apps such as Pet Finder, and just focusing on more exposure overall.
This year that exposure will be assisted by a mobile adoption van that was recently donated to HSNB. “We’re hoping to be mobile and on the road to get our animals shown,” said Strek. “Pet Food Express in Petaluma has already invited us to come up!” They also plan to use it in community events after having some recent success. “We had a great time at the Mad Hatter Festival as part of the parade; definitely planning to sign up again for next year,” she said. It’s taking charge on all fronts that contributes to HSNB’s success, and they really do all they can and more for the animals they care for.
“We run the shelter with a rescue heart,” said Strek. “We have a lot of employees and a lot of fosters and volunteers that have come from the rescue side of the business and we really instill that in our way of doing business as well.” From posting adoption notices on their own personal websites to taking some of the animals to training classes to better prepare them for new ownership, there are few steps that the staff at Humane Society of the North Bay won’t take for their adoptees. “I’m not saying that other shelters don’t, but we really make it a place where we go the extra mile,” she said. “I have a foster kitten in my car right now.” (She was driving during the phone interview (and no, it doesn’t live in her car)).
To stay up to date with HSNB’s happenings, or to find out how you can get involved, visit www.hsnb.org or call (707) 645-7905. If you’d like to take home a new friend or attend one of the volunteer orientation meetings you’re invited to stop on by at 1121 Sonoma Blvd., Vallejo.
Napa Humane is a little different in that they don’t operate as a shelter, but rather they focus their efforts on how to keep animals out of shelters in the first place. They have a great partnership with the Napa County Animal Shelter and support them in many ways, from sharing volunteers to helping transport animals to assisting with large purchases to subsidized spay-neuter procedures.
They’ve been operating their spay/neuter clinic since the mid-90s and it has made a huge difference. “We’re really proud to say that we’ve seen a measurable decrease in homeless animals in our communities,” said Jane Albert, Executive Director for Napa Humane. “Our subsidized fees are the lowest in the region and we do accept pets from out of county.” They average about 20 surgeries a day and every animal finishes their recovery at home; no animals need to be left overnight. Albert explains why it is so important to get your pet spayed and neutered.
“A pet that is altered is safe from some diseases of reproductive organs and certain types of cancers—that risk is eliminated entirely,” she said. “Also, a pet becomes much less likely to roam so it keeps the pet close to home and safe in the embrace of its family, and, of course, we’re wanting to prevent unplanned litters.” She explains how even though well-meaning individuals work hard to find happy homes for their unplanned litters, “Those are now homes that are not available to animals who find themselves in a shelter.” There are many adorable companions already looking for a home so it’s best to avoid unplanned litters at all costs.
Napa Humane regularly holds fundraisers to help keep their spay/neuter fees as low as possible. Pawsport Napa Valley is one of the most exciting, where for one low price you can have access to tastings at 20 different dog-friendly wineries every single day in the month of March. You can also start planning for their very popular Walk For Animals benefit later this year.
To make matters only slightly worse for Napa Humane, they did suffer some damage after the big Napa earthquake last year. “Just cosmetic bumps and holes and cracks and things at our spay/neuter clinic,” said Albert. Still, damages surpassed $20,000. “So that’s in the budget for 2015. Thankfully we don’t keep animals overnight at our clinic so there were no animals there, and everything can be repaired!”
For spay/neuter information and more about their events, visit www.napahumane.org or call (707) 255-8118. Their Spay/Neuter Clinic is located at 3265 California Boulevard, Napa. Make sure to call the clinic ahead of time at (707) 252-7442.
Tony La Russa’s Animal Rescue Foundation (ARF) in Walnut Creek has big plans for 2015. “We re-homed 2,280 pets last year,” said Elena Bicker, Executive Director of ARF. “We have a big goal this year to re-home 2,500.” In pursuing these efforts, they even delivered puppies on Christmas Day! And no, they weren’t gift-wrapped, but they did have some festive bows on.
Bicker stresses a misconception that they don’t need money simply because their co-founder is Tony La Russa, a sports legend whose career continues to flourish. “Our average donation is $30,” she said. “It takes a lot to take care of a pet; the more people who get involved either through giving their time or giving their dollars, the more good we can do.” Bicker sees firsthand all the good that ARF does on a daily basis, and doesn’t hesitate on asking the community for help.
“Asking for money certainly can be a challenge for a lot of people, but it’s not a challenge for me because I see exactly where it goes,” she said. “87 cents of every dollar donated to ARF goes directly to our animal program. We have a standard here.” In fact, according to Charity Navigator, America’s largest independent charity evaluator, ARF has maintained a 4-star rating, which is the highest rating they could receive, for 7 consecutive years. “That’s only something that 2% of charities in the entire United States has been able to achieve.” So feel confident knowing that your donation can and will make a difference.
ARF is nearing a milestone of 30,000 animals adopted, and they may have hit it by the time you read this. They have numerous fundraising events throughout the year and just celebrated their 24th annual Stars to the Rescue event featuring American Idol winner Taylor Hicks. They often are able to attract some fairly big names thanks to Mr. La Russa. “Tony is kind of the ‘Bill Graham Presents’ of the animal world,” said Bicker. Despite his work with the Arizona Diamondbacks, La Russa is still involved with ARF and even has an office there for when he comes into town.
For adoption hours and details on the history of ARF and their upcoming events, visit www.arf.net or call (925) 256-1ARF. Or pay them a visit in person at 2890 Mitchell Drive, Walnut Creek.
There are more than enough animals to go around. If donating your time or money is the most you can do that’s a great help for the humane societies and animal rescue’s that struggle for assistance every day. Look at your resources and decide what else you might be able to do; maybe provide foster services for some new friends or adopt one as your own. A loving pet can enhance your life in more ways than you could ever imagine. Pay a visit to your local shelter today, say hello to all residing species, and see if there’s a way you can help.
Native to Vallejo, Matt Larson is living in Greater LA to pursue all that is good in the entertainment world. Support his career and follow him on Twitter @mattnstuff.
The Napa General Store in downtown Napa is truly a unique find. They are open every day and offer a great breakfast or lunch inside or outside on their patio overlooking the Napa River. But wait, they also have the most unique gift ideas, too! Jewelry, clothing, art, tabletop gifts, wine barrel furniture and did we mention wine? Well, that too!
Jill and Jim Brandt, the owners of this establishment have it all figured out; they cater to the tourists that literally flock to downtown Napa, and they always service their local clients with a smile and a helpful hint for that special gift they might need.
Remember Napa General Store for all of your catering needs as well, small or large they can handle any event that is on your calendar.
This store was not a surprise for the Local’s Choice Retailer for 2104 since they truly “cater” to all of your needs!
540 Main St. #100, Napa, CA 94559
707-259-0762
www,napageneralstore.com
The shop inside the charming old 1891 house represents the lifelong passion of collecting and selling antiques for owner Marge Delmas. People come to shop, and many become not only customers, but friends with each other and often sit and chat. If you are looking for that special primitive or accessory for your home, you will have come to the right shop. You will find a selection of primitives dating from the late 1800’s to the early 1900’s along with other antiques in this cozy shop. Primitives are not only a way to savor the past, but also treasure the future. Stop in, browse and visit with Marge and her husband Dave, who is often there helping out. They are open Thurs. thru Sun. 10:30 am to 5:30 pm.
622 1st St., Benicia, CA 94510
707-745-1715
Now in their 6th year of business, A Dress Change continues to be excited about their growth, endless new merchandise, fabulous new and loyal customers and most importantly—being here for you, their customers. They are more than honored to have been selected as the Local’s Choice Award for Best Retailer in Contra Costa 2014. This makes their 5th award in the past three years, which says a lot about this homespun store.
A Dress Change offers moderate to high-end women’s clothing, shoes, handbags and accessories that are two years and newer. Some of their most popular brands are Eileen Fisher, Chico’s and an undisclosed “new” line of samples similar to Eileen Fisher and J. Jill, just to name a few. This cozy store has over 5,000 items to select from in sizes from 0P to 3X. They also offer senior discounts every Wednesday and all garments are reduced at 30 and 45 days old. Intake is done by appointment. They are currently booking for spring intake in April so give them a call.
“It’s all about the hunt, sometimes you score and sometimes you don’t. We look forward to seeing you soon!” – Donna Read
125 Railroad Ave Danville, CA 94526
925-855-5581
www.adresschangeconsignment.com
