I guess coming off of a long weekend with the SPSV Golf Tournament on Friday and a Shrimp Boil Friday Night; continuing on to the Pirate Festival (Pictured at right are two “Little Pirates!”) and other festivities on Saturday into the night. Sunday was the grand finale since it was Father’s Day and Ben and I had about three engagements that were very important to attend only to be followed up with the Omega Boys and Girls Golf Tournament yesterday. It’s a wonder I haven’t had to check into rehab with all the socializing and drinking I’ve been forced to do!
Today is a new day to the rest of the summer, right? Well, BIG Slow stretches, meditation and then watering the yard. Feed Ben and off we go . . .
The work pace has definitely been out of control! Ben and I are finally starting to slow down so that we can breathe again. We have tried to keep up but with all of the events we have been trying to attend our “Blog” schedule has suffered. Today Ben and I will look forward to the weekend with Father’s Day, Pirate’s Festival and two golf tournaments not to mention the Giants schedule. Oh well, I think we work better when we are busy anyway. I think that this is going to be a GREAT weekend. As you can see Ben is already on the road again.
Slow stretches, meditation and watering the yard. Feed Ben and off we go . . .
By Chef K. Marie Paulk
I think it is pretty funny that if you look up the definition of a lemon in a dictionary, you will find two definitions. One will read: “an edible citrus fruit;” and the other will read: “(slang) something that is manufactured defective or imperfect.” Nothing could be further from the truth.
I love lemons! They are so versatile, they can be used in just about everything: baking, cooking a chicken, part of a marinade for your proteins—if you use it on fish, add just before you start to cook, since lemon acid starts the cooking process. I could not begin to count the endless vinaigrettes that you can create using lemons. You can even use them to make a simple centerpiece; nothing is prettier than a bowl of lemons in a cobalt blue bowl. Lemons can take the smell of fish off your hands, freshen up your garbage disposal, or add some kick to a tall glass of water. And don’t forget all the garnishes you can make using a lemon to give a dish a very professional look. The best part is that you can use the entire lemon, the skin and the juice, no waste.
There are 3 types of lemons: rough, common and sweet. Rough lemons are a variety that has an orange-yellow, rough skin that is used as a rootstock of the cultivation of other citrus fruits. The common varieties are the ones we buy at our local market. Eureka lemons are found in the summer and Lisbon variety in the fall. Then my all-time favorite is the sweet Meyer lemons, which have a thin skin and are less acidic and sour. The Meyer is thought to be a cross between a Eureka, Lisbons and a mandarin orange.
When you buy lemons, you obviously should choose the freshest, which should have an oily skin and be smooth and firm to the touch. The thinner the skin, the more juice it should yield. When I am going to make something that requires the zest, I choose a thicker skin lemon, which should have more flavor. If you are going to use the lemon in few days you should keep them at room temperature to yield more juice, but for a longer shelf life, refrigeration will keep them for up to four weeks.
Something very important to remember about zest: always wash the lemon! Most purchased lemons are coasted with water-soluble wax for protection during shipping. Believe it or not, even the organic ones may have a coating. They may not have pesticides, but they may have been coated. Another important thing to remember is that only zest the skin, try not to get the pith (the white under the skin), which can add an unwanted bitter taste to your recipe. Also, zest before you juice! It is really hard to zest a cut lemon. Depending on what form you need, the micro plane is the best tool for finely grated zest. If you want to intensify the lemon flavor in any dessert, the best thing to do is to add finely grated lemon zest rather than more juice. Zest adds flavor, but it won’t affect the liquid/solid balance of the recipe. Also, remember to zest over a piece of parchment or wax paper to make it easier to pick up the fine pieces.
The best way to get the best yield from your lemons, before you slice roll it on the counter beneath the palm of your hand or drop it in hot water just before juicing. One large lemon yields 1/4 cup of juice, you’ll get 1 cup of juice from 4 large lemons. The juice will keep for about 1 week in the refrigerator or you can freeze. Use those ice cube trays you never use, they will hold about 2 tablespoons per cube, after they freeze store them in a resealable plastic bag.
It best to use nonreactive pots and utensils. Avoid cast iron and aluminum, since lemon juice can react with these metals, causing an unwanted flavor and color change.
My top 3 uses for lemons would have to be: lemon bars, lemon curd and preserved lemons. Lemon curd will keep for about a month in the refrigerator. Preserved Lemons take time to make, but you can use them in many dishes and they will keep for about nine months in an unopened jar. You just need to start a month before to give the lemons time to cure. Lemon bars will keep just a few days but let’s face it, that’s all time you need if you love lemon bars as much as I do. I would love to share all these recipes. My favorite lemon bar recipe is lemon bars on brown butter shortbread, simply yummy. So, if you would like any of these recipes, you will find them on the Local Happenings website, but if you don’t have time and find yourself with an abundance of lemons, you heard it before—“Make Lemonade.”
Greystone, if you have not been, is the name of the Culinary Institute of America campus in the Napa Valley and it is an amazing place. Seeing the stone buildings located on Route 29 in St. Helena is nothing short of awesome. The majestic, castle-like building is nestled into the hills of Napa Valley, and while it looks spectacular, the real magic happens when you enter the building.
The building, which is listed on the National Register of Historic Places, was built in 1888 and used as a co-operative winery until the Christian Brothers acquired it in 1950. They operated it from then until 1989, when great three-story structure was closed after it was deemed seismically unsafe and the brothers balked at the cost of refitting the building to code. (Please take note that this incredible castle did survive the 1906 earthquake like a charm.) Sold first to the Heublein Company of Canada in 1991, the Culinary Institute purchased it in 1992. After three short years of renovation and retrofit, they reopened it as the Culinary Institute of America at Greystone in 1995.
Taking a step back, here is a little history on CIA (as the Culinary Institute of America is affectionately known by foodies and restaurateurs). Their main campus is located in Hyde Park, New York and was founded in 1946 by Frances Roth and Katharine Angell, as the New Haven Restaurant Institute in New Haven, Connecticut. They created it to provide vocational training to returning GI’s from WWII. The name changed to the Culinary Institute of America in 1951 and then moved to the Hyde Park, NY location in 1972. It is an independent, not-for-profit college, offering associate and bachelor’s degrees. The majors for Hyde Park are in culinary arts, baking & pastry arts, along with culinary science. The institute also offers certificate programs for food service professionals and enthusiasts alike. Along with the Hyde Park and St. Helena Campuses, there are campuses in San Antonio, TX and in Singapore. The students of CIA are allowed to take advantage of all the CIA locations and study abroad or at the other campuses for a semester if they choose to expand their education.
Greystone is no exception to providing an exceptional educational experience. Originally the site was intended to offer continuing education courses for restaurant professionals, but over time that focus has expanded. Now students can obtain an associate’s degrees in baking & pastry arts and culinary arts. Additionally, there are certificate programs in both the culinary arts and Wine & Beverage offered to professionals, or for the average enthusiast sharpening their skills.
Greystone also offers “Boot Camp” programs that last from 2 to 5 days and are geared toward the food enthusiast as opposed to the professionals. These are non-accredited courses that will help expand your love of both food and wine. For instance, there is a Boot Camp called, “Wine Lovers Boot Camp – Become Wine wise.” This one is located in the campus’ Rudd Center. The Rudd Center was previously used as the cellars for the Christian Brothers. It is an amazing building, furnished with a stadium-style-seating classroom that features professional kitchens, to help facilitate the development of one’s knowledge in the art of food and wine pairing.
If two to five day classes are too long for you, try one of their two-hour classes. They range from cooking and baking classes to demonstrations in wine tasting. This could be a fabulous treat on a Saturday Morning for you or with a group of friends. Imagine starting your weekend at Greystone with a two-hour wine tasting class and then spending the rest of the day putting your newly found knowledge to use!
No matter your skill level or amount of time, it seems that they have so much to offer for the non-students! This not just a place for “foodies,” but also a place to come to enjoy a beautiful wine, wonderful food and just a neat place to visit for the history, architecture and views of the valley. If you have only 15 minutes, or you can plan a longer stay, you can go to Greystone and experience something special. For those with less time, they can experience FLAVOR BAR located in their Spice Islands Marketplace culinary store. You will be able to partake in a unique tasting at the BAR, of things like olive oil and chocolate. This will only take about 15 minutes, or perhaps longer, if you like to linger and glean even more knowledge from the staff. Reasonably priced at less than $10.00 for each pairing. While I’m touching on the store, Spice Islands Marketplace, they offer a wide range of all your culinary tools. While Robert and I were there, we were able to purchase Dinosaur Ice Pop Makers – yes – now our children can enjoy their very own homemade Dinosaur Ice Pops!
Want to stop at Greystone for a quick lunch? Try their new Bakery Café by illy. The café is run by the Students of Greystone and they are constantly updating and creating something special for all to enjoy. It’s a casual place for you to enjoy not only the wonderful food, but coffee drinks by illy, wines or a local microbrew and, of course, the atmosphere of CIA. If you haven’t guessed, this is where many of the successful pastries and baked good from the students studying Baking and Pastry Arts end up … yum! And what a better sponsor but a purveyor of fine coffees to complement them? I think this will be on my places to stop in the morning before future wine adventures begin.
For those who would like to spend some more time and experience fine dining (and some wonderful views) – Wine Spectator Greystone Restaurant is the place for you. This is a restaurant that is run not only by the students of CIA, but by experienced chefs. While we were touring CIA for this article we were able to sit down and discuss all the above offering of CIA with Tyfanni Peters, their media relations specialist, at the Wine Spectator Greystone Restaurant. We were in for a treat. The menu displayed a wide range of culinary specialties but what caught our eye was the Prix Fixe menu created by the student chefs. Not only did they create the tasting menu, but also the wine/beverage pairing to accompany the meal. The Prix Fixe Menu was created by the students as a project. This menu was special and since it is a student project, it is only available for a few days. We were in luck and hit it right!
We started with seared smoked salmon with pickled beets and charred baby leeks. This combination was incredible! And for you beet fans and non-beet fans, this was a fabulous dish full of flavor.
Then we went to a spice rum lamb steak, accompanied by barlotto which is like a risotto but only made with barley, oyster mushrooms, puffed rice with a red wine currant sauce. The lamb was perfect—almost melted in our mouths. The surprising part was the complement of the puffed rice with the lamb, barlotto and currant sauce. Talk about magic in your mouth – WOW. If lamb is not your favorite meal, not to worry, the menu always has a wide variety of options for you to choose from whole fish, vegetarian, pork, poultry and beef.
Next was a cheese dish—Vella dried jack cigarillo, which is a light pastry that was wrapped in a local, dried jack cheese and deep-fried. It was topped off with a lavender-lemon-strawberry rhubarb sauce. The combination was so light and full of flavor. Extremely satiated from the three prior courses, we somehow made room for dessert – as if we needed it. And we were able to make room for such a delight that we were not let down. A pretty dessert! Presentation is half the battle – thankfully this dessert had no battle – it was wonderful. We had a sampling of rum babba (cake) with homemade rum ice cream with rum cordial that were made of sugar – they burst rum in your mouth. Honestly, we could hardly handle our dessert! But don’t fret chocolate lovers, there are plenty of chocolate options for you as well. In fact, the area where the desserts are made smells of chocolate. Where the choices change, we were offered a flourless chocolate cake or chocolate mousse. My mother has confirmed the mousse is a winner—in fact, I think she ate the whole thing! Overall it was very interesting to see how they were exploring different textures, colors and flavors, and putting them together in unique ways. I doubt you could go many places and experience this much innovation with food at a lunch.
CIA is an organization that continues to give back and, going back to their roots, they have been working with Wounded Warrior and created specialized Boot Camps for them. The staff works with our veterans to teach them how to cook healthy and/or train them for a career in the food industry.
Planning a special event – keep Greystone in mind. The great barrel room would be an ideal place to hold your event. A wedding would be picturesque on the terrace and the reception in these great halls with their soaring ceiling and rich stone and woodwork would certainly be special. The wedding package is customized to each couple, so each event is as unique as they are. The special part is that the chef sits down and designs a meal that fits not only their taste, but their budget. Not many places in the Napa Valley offer weddings and wedding receptions, but CIA has the capability to make any event a special one.
What are you doing on Friday Nights? Starting mid-summer, Larry Forgione, the Godfather of Cuisine, will be working with the CIA students and creating a program whose concept is to bring the food from farm to table. CIA has been acquiring and farming local lands in the area. The produce that is grown on those farms will be cooked and served every Friday and Saturday night at CIA. It will be a four-course meal of extraordinary food for only $65.00. You will be treated to a culinary marvel pop-out event. This will allow you to enjoy the richness of this good earth by masters. Reservations are encouraged.
At these campuses food is a passion. Amazing innovation in cuisine starts at CIA, so stop in at Greystone to experience it – it’s for everyone!
Regina Briseño – Recognized for her work with her family and talent for seeking out good food and wine. She also invites everyone to come and enjoy the adventurous ride with her!
Play Ball! All Hail the Admirals!
By Marc Garmen
Spring is in the air. The scent of freshly mown lawn goes hand in glove with the unmistakable sound of a baseball being caught. But this year, the sound of the bat hitting the ball has a little more snap to it. A bit more power and precision.
The Admirals are here. Professional baseball has landed in Vallejo California. The town’s latest addition will play and compete against teams from Hawaii, Arizona and California. The home opener, set for June 8, will take place at Wilson Field, the new home of the Admirals, located in Wilson Lake Dalwigk Park on 450 5th Street, adjacent to the Curtola Parkway. Tickets are a modest $5-$8. Games will be held Tues-Fri at 7 PM, at 5 or 7 PM on Saturdays and 1 PM on Sundays.
Vallejo was an easy choice.
Admirals’ owner and general manager Joe Fontana, a Brooklyn N.Y. native and filmmaker, describes Vallejo as having been “an easy choice” as home for his team. “The demographics are great, it’s a very diverse city and it’s located in a great place from a transportation perspective,” he said in a recent interview at Admirals headquarters on Amador St.
Work rehabilitating the long-neglected Wilson Field is also underway. “Wilson Park is a gem. It can be restored and become something really nice,” says Fontana. “To me, Wilson Park is sort of like walking into an old Victorian; you can imagine that in the day it was really something else. It could be beautiful, and it has great bones and structure. There’s a real opportunity with the way it’s laid out to build around it. Sometimes you see these city parks constrained by buildings around them so you really can’t expand them or do anything much with them, but here you can so there’s potential and possibility.”
When asked to clear up any confusion as to where the Admirals sit in the hierarchy of professional, semi-professional and those not so professional beer league sports teams, Joe Fontana is very clear. “We are professional. You have to automatically take all the semi-pro and non-pro teams and put them in a different category. My guys, they do this for a living. They don’t have a day job and come do this afterwards. Their goal is to make it to the major leagues.”
Bringing affordable, professional baseball to Solano County is one of the priority goals of the Admirals.
Admirals’ scouts have actively sought talented players all over the US, and in other countries such as Venezuela, The Dominican Republic and Japan. Spring Training is well underway and 22 players will be chosen from 60 or so prospects.
The Admirals will be playing 41 home games and 41 away games for a total of 82 following the same schedule as the big leagues, but playing three months rather than six as part of the Pacific Baseball Association. They are also an independent organization and not associated with a major league team.
“Vallejo is a baseball town. People really know baseball,” says Fontana of Vallejo. “You say you’re with Admirals and people start talking baseball with you. They really know the game.”
Spring Training
On a recent visit to Wilson Field, Local Happenings had the opportunity to drop in on Spring Training and sit down with Field Manager Pedro Guerrero. Yes, that Pedro Guerrero. The one from the Dominican Republic who used to play for the Dodgers and then the Cardinals, and was once described as, “The best hitter God made in a long time.”
Guerrero was the first dodger to hit 30 home runs and steal 20 bases in one season. He also got an MVP award in 1981, the year the Dodgers won the World Series. In 1973, a 16-year-old Guerrero arrived in the U.S. and made his way to the major leagues with hard work and natural talent at smacking balls out of the park.
Sitting on the bleachers behind home plate during Spring Training, Local Happenings had a chance to chat with Guerrero:
LH: So Pedro, what sort of wisdom are you going to share with the players who make the cut, from your perspective and years of experience?
PG: Well, first of all, you cannot win games without pitching. Number one. Besides pitching and hitting, you need to do the fundamentals. You know, like moving the runners over, bringing the runners in from third base, less than two out. But you have to work hard and you have to come to the ballpark hungry. Like Acompanes [sic] used to tell me, he was our GM, “You should be prepared to work hard. You should be the first one to get to the ball park and the last one to leave.”
LH: So how are the prospects looking so far with regards to talent and players?
PG: I’ve been a winner all my life. I would hate to come down here and lose. But we’re going to have a good team. We have four coaches and we’re going to work together, take a good look at the guys and try to pick the right guys. So far I like what I see. We also got Tito Fuentes Jr., (Admirals Bench Coach and son of San Francisco Giants second baseman Tito Sr.) and he knows what he’s doing, what he’s looking at and he’s been a big help so far. So many guys and we can only pick 22. But we all are going to make the decision together. There are four coaches. Joe knows about the game. It’s like teamwork.
LH: So, you’re putting a big emphasis on building up a stable of pitchers.
PG: Yeah. I would say so. Of course I like hitting (chuckles) but I think on any level, pitchers are what everybody looks for. Pitching and hitting. You also have to have good infielders. We have a couple catchers that are really good. I think we’re doing pretty good. We’re going to have a good team.
LH: So you’re coming into Vallejo to coach for the season. Where are you based the rest of the year?
PG: Dominican Republic. Well, really Dominican Republic and Miami both. I travel back and forth. But this is my first time in Vallejo so far.
LH: So what about the state of the field? It looks like you have been doing a lot of work to get ready for the June 8 opener.
PG: By the time we open the season here it’s gonna be good. We’ve got guys working on the field every day.
LH: Pedro, after all these years in baseball is there ever anything about a game that surprises you?
PG: No. Nothing surprises me. In baseball no, because I know that anything can happen in a game so nothing surprises me.
LH: So Pedro, I think folks in this town are really going to get behind you guys. How important is that?
PG: That’s going to be another thing that’s going to help. There were a lot of times with the Dodgers when we used to draw a lot of people. Talking for myself, when I used to play for Pittsburgh, and we used to play for ten- maybe fifteen-thousand people in a stadium that’s supposed to hold about fifty-thousand…no enthusiasm to play. But when you see a lot of people in the stands it make a difference. Since I’ve been here we are doing some things with Joe off the field, you know, events and things and a lot of people are very positive. But the best thing is we are going to start winning. And that is my idea. Even better.
LH: Pedro, you’re a big name. You’ve been around the sport for a long time but you really seem excited.
PG: Yes. I’d like to invite all the people in Vallejo to come to the ball park and support us because we’re going to try to do our best for you. I always want to win, but if we come to the stadium and can’t see any empty seats, that’s a win. Just by seeing that we’re winning right there.
For more information, schedules etc. visit the Admirals online at www.vallejoadmirals.com
Marc Garman – a videographer, writer and tinkerer who lives in Vallejo, CA and can’t get enough outdoor fun.
By Matt Larson
One thousand TV channels and nothing’s on? Sitting around with little to do? In need of some cultural enlightenment? Attending a live theatrical performance may enrich your life in ways you never thought possible. As compared to sitting and watching a pre-recorded something-or-other, witnessing a story unfold live before your eyes is more than just entertainment—it’s an experience.
Living in Napa County affords some pretty incredible opportunities to have such an experience, so we’ve asked some of the primary theatrical organizations in the Napa Valley to share with us what they’ve been doing for years.
The Napa Valley Conservatory Theater recently got done with the greatest theatrical success in Napa Valley College history. “The Sound of Music had a record run,” says Jennifer King, professor, department head and artistic director of the Napa Valley Conservatory Theater. “It was the highest grossing show of all time at the college.”
The Theater Arts program at Napa Valley College recently moved its performance space from a glorified lecture hall (now coined the “Little Theater”) to a 450-seat theater with a full fly space. “Everything’s state-of-the-art and it’s absolutely a beautiful building,” says King. “We’ve always done very good work, but with very limited space. This building really broadened our scope.” They’ve been enjoying the new space for about the past three years, so come check it out if you’ve yet to see it.
“We aspire for a very, very high artistic aesthetic,” King says. “We have a very high bar that we really go for every time. As soon as we feel like we’ve reached it we try and go even higher.” And all that hard work certainly pays off. “I’d say that we have sold out houses regularly and experience sold out runs,” she adds. “It was pretty amazing to have sold out houses for The Sound of Music, to fill our big theater … that was pretty remarkable.” And it does help to have some quality staff on board as well. “All of our instructors are practicing artists who work in the Bay Area.”
Sometimes theater can be a more necessary part of society than we may realize. “During the run, after The Sound of Music opened, the bombings happened in Boston,” said King. “I think there was deep unrest in our country, and I think people really liked the opportunity to be able to escape and experience a story of hope.”
Another branch of theater spawning from Napa Valley College is Shakespeare Napa Valley, to be held this summer at Veterans Park in Napa, right by Downtown Joe’s. “It’s a huge event every summer,” says King. “About 800-1000 people come per night. This summer we’re doing The Comedy of Errors.” Actors in Napa Valley College’s plays range anywhere from established professionals to students to community members. One of their instructors, Tim Kniffin, is a San Francisco Bay Area Theatre Critics Circle Award winner and member of the Actors’ Equity Association; he played Malvolio in their rendition of Twelfth Night last year, among many other roles with them. Kniffin is just one of many established professionals who have contributed to the Conservatory Theater’s success.
“Jon Tracy, I would say, is one of the most sought-after directors in the Bay Area, and he works with us,” says King. “Our designers are some of the best and the brightest, and the students get the experience of working with them.” Faculty member Reed Martin, also a member of the Reduced Shakespeare Company, first premiered The Ultimate Christmas Show right there at the Napa Valley Conservatory Theater before taking it out on national tour.
“I’m really grateful that Napa allows theater to be part of the fabric of their lives,” says King. “Maybe 4,000 people saw The Sound of Music. It’s very gratifying to know that they value the arts.” Something she noticed at The Sound of Music was that some audience members were witnessing live theater for the very first time. “Some of the young people that came—it’s the first show they’ve ever seen!” King feels it’s her responsibility to keep the theatrical quality high, specifically for first timers. “I think that it’s my job to light a fire when it comes to the art form,” she says. “Unless you have a positive experience the first time, you may not think to have theater in your life. There were so many people at The Sound of Music, there for the first time, and that means they’ll be back. It’s not about growing an audience, it’s about cultivating a culture of theatergoers.”
The theatrical experience for the people involved is a very valuable one in King’s opinion. “I think it’s absolutely paramount to their own self-esteem,” she says. “What’s great about the teaching of theater is that anybody that becomes involved in a project really learns how everyone can work positively and collaboratively to create an extraordinary event; they’re creating something that the community will enjoy and value; they’re part of that result and I think that’s absolutely crucial to a person’s development as a whole, whether they’re an actor or not. Every night is different.”
Variables are always present when it comes to live theater, which is part of the experience for both those involved with the production as well as the audience. You never really know what’s going to happen. “You participate; you have to engage. It’s not passive,” King explains. “You become part of that live experience and you can’t get that with something that’s been recorded. You’re in a room with living, breathing people both next to you and on stage, and that exchange of energy—there’s nothing like it.”
Similar in scope to the Conservatory Theater, the Lincoln Theater in Yountville has a fly space and orchestra pit, and is capable of doing just about anything. They primarily focus on live musical performances, but have something special planned for the holiday season. “We are not doing any plays this summer but we are bringing a big Broadway musical at Christmas time,” says Executive Director Michael Madden. “We haven’t announced the musical yet but it’s going to be a big deal.”
Another predominant theater venue in the Napa area is the Napa Valley Playhouse. They produced The Great American Trailer Park Musical in January and look forward to producing Wonder of the World this summer in association with local theater company Lucky Penny Productions. They’re expecting big crowds for Harvey, opening in late spring, and later this year Reed Martin of the Conservatory Theater is bringing The Complete History Of Comedy (Abridged).
“Most of the people that come to our theater are local people,” says Napa Valley Playhouse Board Member Betsy Van Dyne. “Nine times out of 10 you’re going to know somebody there or somebody on stage.” It’s a 98-seat theater that provides a versatile space for the many plays mentioned above. “We’re keeping it smart and simple,” she says. “It’s a great evening out.”
Something they’re looking forward to over the holidays are the “8×10’s,” a collection of new works submitted by playwrights from around the country. They did it last year and had writers from New York, Los Angeles, Chicago, and locally as well. This year it’ll be holiday themed, all produced by local actors and directors.
While the Napa Valley Conservatory Theater and the Napa Valley Playhouse each have their own respective venue, Lucky Penny Productions takes their shows on the road to various theaters in the greater Napa region. These include Spreckels in Rohnert Park, 6th Street Playhouse in Santa Rosa and the Napa Valley Opera House. But just because they don’t have a designated space doesn’t mean that Lucky Penny doesn’t offer substantial entertainment.
“We produce shows of professional quality at a very affordable price,” says Barry Martin, co-founder and vice president of Lucky Penny and director of their upcoming show Funny Girl. “Currently we’re doing Funny Girl, the biggest show we’ve ever produced. We’re doing that on the main stage at the Napa Valley Opera House; our first production on a stage of that size.”
Lucky Penny tends to produce shows that are a bit more off the beaten path. “We’ve done small, contemporary shows that most people have never heard of,” Martin says. “We like to find good scripts that are new and contemporary. We read a lot of scripts and pay attention to what’s new and successful.” But getting people out to the theater isn’t always an easy thing these days, and Martin explains why.
“There are so many entertainment choices,” he says. “For a dollar you can go to Redbox and rent a movie, even watch videos on your phone, but there’s no substitute for the communal aspect.” There’s also the common misconception that it doesn’t take much to put on a community theater production when in fact it’s just the opposite. “It’s in many ways far more difficult to pull off than a movie or TV show—you don’t get a second chance,” Martin explains. “It all happens in real time in front of you. Things go wrong that go wrong and you have to deal with it. There’s an element to that of excitement that you just never get from something on film.”
So keep in touch with your local Napa Valley production companies. We’ve listed their information below to make it easy on you. See you at the theater!
Napa Valley Conservatory Theater in Napa, (707) 256-7500, www.napavalleytheater.org
Lincoln Theater in Yountville, (707) 944-9900, www.lincolntheater.com
Napa Valley Playhouse in Napa, (707) 255-5483, www.napavalleyplayhouse.org
Lucky Penny Productions in Napa and beyond, Call Taylor at (707) 695-7157 or Barry at (707) 738-2920, www.luckypennynapa.com
Matt Larson is a writer/actor/comedian who shamelessly promotes his Vallejo Comedy shows in his byline. He encourages you to visit www.vallejocomedy.com. Woot!
Did the first half of the year just slip away? Who stole it?! It seems like just yesterday that we were celebrating the New Year and now we are getting ready for the start of summer! On the plus side, we are in the heart of the outdoor events season, which will stretch well into October and will provide lots to do for everyone.
A new event for us to all enjoy is the boys of summer. No, not the boys across the bay with their new rings (though we are enjoying them as well), but the Vallejo Admirals. A professional baseball team that is part of the Pacific Association of Baseball Clubs will take the field for the very first time on June 8th in Vallejo at Wilson Park. You can read more about the team in this issue and make sure to put their games on your calendar. It should be a great time for the family – and VERY affordable as well!
Then, of course, it is once again time to get your eye patch and your wooden leg for the seventh annual Pirate Festival, also in Vallejo. If you have not been to this, put it on your calendar, June 15 & 16. It is a great time for the family. This year they are charging though so be prepared; $10 each, with kids under 12 free, but it should be well worth it. Make sure to start brushing up on your pirate impressions!
This month the fairs continue to amaze us. Look to the photo calendar on pages 6 and 7 for all the summer fairs that will be happening into August. (Including the “Peddlers Fair” in Benicia on August 10th celebrating their Golden 50th Anniversary!)
These events are just the tip of the iceberg. There are so many events happening, we can’t even fit them all into the magazine! You have to stop by the website and calendar to keep up with them, and we are constantly adding new ones to the list to help keep everyone up to date. There are music festivals, 4th of July events, car shows, art exhibits, theater plays (make sure to check out our story on the performing arts in this issue as well) and much more. From arts to zoos and everything in between, we have them all listed for you! And if we don’t? Please let us know so that we can share the news with everyone!
We also have our own events to celebrate. Our mother turns 79 this June (yes we are brother and sister. You have to guess who is younger). The next generation of girls in our family also add a year in June & July so Happy Birthday to Danielle and Veronica as well. We also have birthday wishes for Marc Garmen & Matt Larson—a couple of our intrepid writers (Marc also pulls duty as photographer and videographer!). Juan, LaGuan, Jodi, Julie, Kenny, Lisa W., Christine and Victor, and KC – I am sure we are missing a dozen or more but we are running out of room (sorry – but we’ll be thinking of you!).
Enjoy the summer months to come and we are sure to see you out at some local happenings!
Cheers to all of you until next time . . .
Robert Briseño
& Deanna Baillie
Permanent make-up is the result of marking the body with an indelible design, by inserting pigment into punctures in the skin. The procedure replicates the effects of eyeliner, eyebrow pencil, and/or lipstick. This may sound extreme, but it’s a more common practice than some might think. The application of permanent make-up and the regular touch-ups required to maintain a desired look is a practice that is increasing in popularity.
Local Happenings presented questions about the practice to Lanita Nelson, a highly experienced permanent make-up artist who practices at the Bella Dona Salon in Benicia.
Q. Many women know someone with permanent make-up, have already had the procedure, or have some interest in possibly getting an application. What’s the attraction?
A. The ultimate goal is to look natural, not like you have permanent make-up. This sounds a little crazy, but a great application is something no one will notice. Permanent make-up does not smudge. One does not have to re-apply make-up during the day. If your brows or lips are not even, they can look like they are.
Q. What do most of your clients want? Why do they go through this process?
A. You simply look beautiful with soft, natural, permanent make-up. The most common applications are eyeliner and eyebrows. The less common ones are beauty marks, lips, scar camouflage and shaping (coloring) areola after breast surgery.
Q. What are the differences, if any, between permanent make-up and tattoos?
A. Permanent make-up is a tattoo. The difference is mainly in the softer, more natural colors of the inks used. I believe the needles I use are smaller, more delicate, and do not go as deep as tattoos on other parts of the body.
Q. How many visits are involved?
A. It typically takes two applications. On rare occasions, one application will work, and other times it takes three applications.
Q. What are the downsides?
A. Health risks include the chance of infection or allergy to the ink product. Color may migrate if it is applied too deeply. A non-proficient artist may apply ink in an uneven shape or the color choices may be poor.
Q. What’s your experience and background?
A. I have been applying permanent make-up since 2002. I continue to take instruction and keep up on the new methods, products and regulations. There are testimonials on my website from satisfied clients. I started my practice in Benicia. I also worked several days a week in the Marin area. I had my own practice and I worked at a doctor’s office in his skin care clinic.
Q. Despite the word “permanent,” do the pigments fade over time, just like tattoos?
A. Yes, the color usually fades over time and touch-ups will be needed at an additional charge.
Q. What advice do you have for individuals who may be looking for a permanent make-up artist?
A. Make sure the artist is proficient in permanent make-up, has a current State of California license* that is on display, that the application area is sanitary and OSHA compliant (that means the workspace and items used are carefully cleaned).
Q. What are the satisfactions of applying permanent make-up?
A. What my clients think and feel about having permanent make-up is very important to me. It’s satisfying when my clients are thrilled with the results and love what they have had done.
When it comes to beauty, Nefertiti’s face is one of the best known in world. When archaeologists recovered the bust of the Egyptian queen on December 6, 1912, they found an exquisite image. She looked great after 3300 years in the desert sand. Her face remains one of the most copied in the world.
The graceful curves of her arched eyebrows, dramatic eyeliner and the sensual, full lips offer great visual appeal. It’s small wonder that a look that survived well over 3,000 years is still sought after. Perhaps it is no mystery, given its promise of timeless beauty, that permanent make-up is a growing trend.
*The State of California and counties regulate permanent make-up artists. The Safe Body Art Act, AB 300, signed into law by Governor Brown in 2011, creates minimum standards for practitioners. Persons performing permanent cosmetic work must be registered with the counties where they work in California. In Solano County, tattoo and permanent make-up artists are required to register through the Environmental Health Service Division.
Kristine Mietzner lives in Benicia with her golden retriever Max. She serves on the board of Benicia Literary Arts and works as a field supervisor for the Touro University Graduate School of Education. Her work has appeared in the Contra Costa Times, the Benicia Herald, and the online travel magazine, Your Life is a Trip. Her previously published work is posted at www.redroom.com/member/kristine-mietzner. She can be reached at kristine2770@yahoo.com.
