Dan Haverty, Folsom’s new Fire Chief, is a third generation Sacramentan with a knack for education. He holds both bachelors and masters degrees from California State University, Sacramento, and another masters and a doctorate from the University of Southern California.But Haverty didn’t plan on going into fire service or public administration, instead he set out to continue in his father’s cabinet making business. Unfortunately a family tragedy changed his path in life forever.When his sister and her children were killed in a plane crash in a remote part of Alaska, he was deeply moved by the compassion of the volunteer fire department helping with the rescue efforts. Once back home, he felt called to join his local volunteer fire department. Volunteering quickly led to a career.Haverty comes to Folsom after almost 20 years of moving up through the ranks of the Sacramento Metropolitan Fire District. He has also had the distinction of working with the Governor’s Office on Homeland Security, and started the statewide emergency preparedness program. And, just in case you thought he wasn’t busy enough, he also teaches as an adjunct professor at USC’s Sacramento campus.While he loves his job, one of the most tremendous experiences of his life came in 2005 when Haverty donated part of his liver to help save the life of Sacramento’s Catholic Bishop William Weigand. It was again something he felt called to do. Clearly, Folsom couldn't be in better hands.— Christine HaleFor more on Dan Haverty be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.
Daniel Seifried put himself through college by cooking. He started out washing dishes and eventually moved up to waiting tables, running the kitchen and then ultimately, running the restaurant. He was a guest chef at Granito’s on a few occasions, and then purchased it late last summer. “I’m very talented at cooking and I love doing it, but I’m a businessman.” Very much a business man indeed, Granito’s is starting construction on their second location in Folsom. While the Granite Bay restaurant is nostalgic, the Folsom location is going to have a newer, more modern Tuscan look. “It’s not that we want to get away from the nostalgic look, it’s a difficult design to recreate and it’s really key for us to design something that is going to be current 20 years from now.”&nbsp; Unique to the Granite Bay Granito’s is the forward kitchen. Yes, the kitchen is literally in the restaurant. “You’re able to see all the guests. The chefs interact with people, which makes for a very interesting dining experience,” says Seifried. Granito's A Garlic Restaurant7160 Douglas Boulevard, Granite Bay916-791-4401For more about Chef Daniel Siefried and Granito's, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.
Couly-Dutheil René Couly Chinon Rosé 2006 The Chinon appellation in the Loire Valley (“The Garden of France”) is predominantly Cabernet Franc, although white wine from Chenin Blanc and Rosé are permitted. Baptiste Dutheil founded Couly-Dutheil in 1921 after relocating to Chinon. It is one of the noted properties in the appellation, and today Couly-Dutheil remains in the hands of the third and fourth generation family with a solid portfolio of wines that come well recommended. René Couly Chinon Rosé 2006 is a very elegant, fresh, and lively example of rosé, just in time for the summer heat. This 100 percent Cabernet Franc is fruity with a subtly floral nose, wonderfully balanced with acidity combined with pleasantly dry fruit, and a long pleasing finish. This is the perfect wine to serve with most patio fare, and even pairs well with Asian foods and red meat – a very versatile wine. — Rick MindermannRick is a 30 year veteran grocer with Corti Brothers in Sacramento, personal assistant to Darrell Corti, and “The Good Taste Guy” for oodleboxtv.com.For more wine reviews, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.
...that the summer sun could deplete your hair of moisture and protein, leaving it dry, split and frizzy? Make sure to use professional shampoos and conditioners with sunscreens to help protect your naked hair from the sun. For added protection use a professional leave-in conditioner with sunscreens. Professional product line, Kerastase and their Soleil line, is specifically designed to counteract and prevent damage caused from chlorine, saltwater and the sun. If you do not currently color your hair consider getting a salon professional shine sealer or hair gloss. This will give your hair a protected barrier from the sun and chlorine. Make sure that your stylist is giving you professional conditioning treatments during your salon visits. These treatments will boost your hair with moisture and protein that it lacks during the summer months and provide you with instant gratification by leaving your hair shiny and healthy.— Lisa FlowersManager/Stylist, Atrium Salon Spa 6851 Douglass Boulevard, Granite Bay916-791-8585, atriumsalonspa.comFor more FYI including our Get to Know on Jared Pagett, happenings with the Roseville and Rocklin Parks and Recreation Departments, and Foodie Finds, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.
I would hate to see something so simple as blind corporate greed cripple a tradition as grand as the Great American Road Trip. But according to a survey by Mapquest, 72 percent say they’re scaling back summer road trip plans or ditching them altogether because of the unprecedented price of fuel. And that’s a shame, especially now. With housing prices in the tank (it’s not a gas tank, is it?), the presidential campaign love-fest in full swing, and the slim chance of the Giants making the playoffs...well, if ever we needed a road trip, it’s now. This piece wasn’t even going to be about the newly endangered road trip. It was going to discuss one of the most critical components of said trip…the tunes. But writing about rolling down the window and cranking up “Runnin’ down a Dream” seemed kind of, er, petty compared to what we’re facing now.&nbsp;&nbsp; But wait. Don’t start planning that “stay-cation” just yet. Maybe we just need a little inspiration. Maybe we just need a little Tao of Griswold. Think back to National Lampoon’s Vacation. Despite all the obstacles, Clark Griswold never slowed down (as, sadly, Aunt Edna’s dog could attest). Unscrupulous mechanics, Cousin Eddie, Christy Brinkley in that convertible – none of them stopped him from delivering his family to the glorious gates of Wally World. And when they got there and found it closed? He still found a way inside. Granted it took a pellet gun and an incompetent security guard (God bless John Candy!) but still, the point is, nothing deterred Clark. Do you think a little thing like gas prices would have? Not on your 1983 Ford LTD Country Squire station wagon it wouldn’t. We need that same kind of blind determination now. Folks, it’s not a road trip anymore. It’s more than that. It’s a necessary act of defiance. Who cares if the final fuel bill rivals one year’s college tuition…at Stanford. The road trip is an American birthright. What were 19th century immigrants if not the first tourists? The Oregon Trail was the first interstate. Calistoga wagons were the first SUVs. A more insensitive type might even suggest that the Donners were the first Griswolds…but I would never do that.&nbsp; Fact is, the road trip is our heritage and “are we there yet?” is the chorus of our anthem. Are we going to let some cigar smoking, pinky-ring wearing, triple-chinned oil executive take that away? It’s time that we look into our collective rear-view mirrors and in our most intimidating mom and dad voices, tell them all, “DON’T MAKE US TURN THIS CAR AROUND!”&nbsp;&nbsp; OK, sure, it may seem counter-intuitive to protest by, um, traveling long distances and paying exactly what those oil(y) men are charging us, but something as sensible as logic never deterred Clark. Why should it stop us?&nbsp;&nbsp; So let us summon our inner-Griswolds; get out the maps, stock up on snacks, load the kids in the car and hit the open road. And as we stop by the first gas station to fill up, find the right words to explain to the youngest why college might have to wait. Then save the Tom Petty, slip Jackson Browne’s “Runnin’ on Empty” into the CD player and hit the highway. Because somewhere beyond that horizon, our own personal Wally Worlds await, and it’s our duty to go. Just make sure you undo the dog’s leash from the back bumper first. Catch Tom on the Pat and Tom Morning Show on New Country 105.1 KNCI.
Bluewick Guavapeel Candle, $45 at Four Corners Custom Framing &amp; Gifts, Folsom. 916-988-4748. For more Swag, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at gloria@sierrastyle.com, or call her at 916-988-9888 x116.