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Style: Roseville Granite Bay Rocklin

Dish

La Provence

01/31/2009 ● By Super Admin

When asked if he had ever cooked for a celebrity, Chef Shane McMahon said everybody who comes into La Provence is a celebrity. “A big TV star or politician should get the same treatment as someone coming in for an anniversary, or just out on Friday night for fun. The food shouldn’t be any different.”McMahon is the youngest of seven children. At 16 years-old he began his professional culinary career. He enjoys the teamwork and camaraderie in the kitchen, and the fast pace of it all. “There [is] always something to do,” he says. McMahon got much inspiration early on from his colleagues, whom took great pride in their jobs and were very good at them too. McMahon cooked for seven years, went into the Marine Corps and then to culinary school. He worked on the American Orient Express, a private luxury train, for 12 months. He likens it to a cruise ship on rails.La Provence and Chef McMahon offer wine dinners every month (except December); they invite a winemaker and create a menu around their wines. Everything is from scratch – all stocks, soups and butchery are constructed from the ground up. McMahon’s menu at La Provence follows closely their concept of being as Provencal French as possible, with a fresh California influence.For more about Shane McMahon, including his recipe for Roasted Beet Salad with Candied Walnuts and Champagne Vinaigrette, 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  info@sierrastyle.com, or call 916-988-9888.

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Food for Thought

12/31/2008 ● By Super Admin

Granite Rock Grill took Best of Best Catering and Breakfast awards for 2008, and it’s no wonder. They are well known for their homemade quality and down-home service. “Everything is made fresh every day. We make our own burger buns, cinnamon rolls, soups, sauces, gravies…you name it, we make it.” Their Folsom restaurant, which they have owned for 10 years, has been awarded the honors of Best Breakfast for five years in a row now. The restaurant, which features American food, mixed in with a little bit of Mexican cuisine, serves breakfast and lunch, daily until 2 p.m. Chef Rich Gardner was nearly 25 years-old when he decided to run his own business. When he met his wife Kay, she already owned a restaurant and Gardner realized his dream in their union – he now manages the back of the house, while Kay takes care of the front. The Gardners are both very hands-on, and they make their customers feel like they’ve always known them. Granite Rock Grill offers full-service catering, and buy all of their eggs, produce and dairy locally. The Grill is grateful to its customers and has decided not to raise prices even though costs of food have “gone through the roof.”For more about Chef Rich Gardner including his recipe for Homemade Chicken Noodle Soup, 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.

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New Horseshoe Bar Grill

11/30/2008 ● By Super Admin

Chef Robert Facciani put himself through college by cooking. He earned an AA degree in business management but after about six months of working at a law firm, he decided that he wanted to cook for a career; and off to Denver, Colorado he went to earn his culinary degree. Facciani especially likes cooking with seafood as evidenced by a menu that includes fresh seasonal Alaskan halibut, diver sea scallops and sauteed white gulf shrimp. He creates all of the recipes to boot. “They are not pulled out of books.” He runs a scratch kitchen. “All of our sauces, everything’s [made fresh].”  The New Horseshoe Bar Grill uses sustainable products from California as much as possible. All of their meats and seafoods are natural and wild. “Our scallops are day-boat scallops. They’re dry-packed. We have all-natural steaks – hormone and antibiotic free. We get produce delivered seven days a week to keep everything as fresh as possible.” Facciani describes the New Horseshoe Bar Grill as an “upscale-casual” restaurant. He explained that people usually don’t come in suits and ties. “We’re more of a day-to-day restaurant than a special occasion restaurant.” But don’t worry; Facciani is planning a New Year’s Eve gala with a six-course meal!For more about Chef Robert Facciani including his recipe for Venison Osso Buco, 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.

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Carver's Steaks & Chops

10/31/2008 ● By Super Admin

Chef Neil Berg’s voracious appetite for information led him to a career satisfying customer appetites. His roommate worked in a restaurant that was hiring cooks, and even though Neil had not cooked before, he applied and was given a chance. He quickly learned by doing, and by reading lots of publications. In only two years he was running the kitchen.After 20 years in the kitchen, he loves the freedom to create original recipes and has written about a quarter of the Carvers’ menu. “There is great satisfaction in seeing something on the menu that you created,” says Berg.Carvers restaurant cuts all of their steaks (with the exception of porterhouse). Berg says, “It keeps our cost down and we have hands-on control over the quality of our meat. Carvers has specialized in prime rib for 30 years. We cook it for 18 hours and it’s so tender and flavorful that you really don’t need a knife.” Chef Berg’s philosophy is that nobody in his kitchen works for him, they work with him. He won’t ask them to do anything he wouldn’t do. Carvers Steakhouse holds the title of Best Restaurant in Roseville since 1996.For more about Chef Neil Berg including his recipe for Seared Ahi Tuna Appetizer with Ginger Cilantro Aioli, 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.

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A Chef's Affair, Fine Catering

09/30/2008 ● By Super Admin

How would you feel if Luciano Pavarotti walked into your kitchen and asked for something to eat? Well, that’s exactly what happened to Chef Troi Frankhuizen when she worked at the San Francisco Opera Café while studying at the California Culinary Academy. “He asked for something very basic – pasta with olive oil and Gorgonzola.”  Chef Troi Frankhuizen wanted to be a surgical assistant for an opthamologist, but discovered that she was happiest in the kitchen. As a young child, she learned to cook from her Greek “ya ya” (grandma). She opened A Chef’s Affair in 2000. “We are a scratch kitchen. We don’t cut corners —nothing frozen to the fryer. We meet any needs.” Most people don’t know they are a one-stop shop. They do staging, floral design, rentals and can recommend photographers.   Chef Troi likes appetizers to be interactive, creative conversational pieces, and presentation is important. A Chef’s Affair is known for its live stations at events, where they toss pasta or make sushi in front of guests. They have twice received the Best Caterer of Sacramento award.She also has some great ideas for a starting a line of chef attire for women. “Wearing mens’ pants for the past 20 years isn’t really fun.” For more about Chef Troi Frankhuizen and A Chef's Affair including her recipe for Pumpkin Curry Soup, 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.

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Muang Thai

07/31/2008 ● By Super Admin

Coconut milk, yellow curry, garlic, peanut sauce, ginger, pineapple, cashew nuts and mangos are just a few of the fresh ingredients Yuwadee Latti utilizes in her incredible Thai cuisine. Her husband, Anan, explains that they use only the freshest and highest quality vegetables, meat and seafood, along with premium-grade jasmine rice.Anan and Yuwadee worked at a Thai restaurant in San Jose for six years before moving here to open their own restaurant. Recipes passed down from their mothers have formed the nucleus of the menu at Muang Thai, but Yuwadee has developed her own style of cooking adapting authentic Thai dishes to please the American palate. One of Yuwadee’s goals is to create a Thai-style dish using the sushi technique. She also plans to develop a hamburger using the ingredients in the Eggplant Kee Mao dish, which is a customer favorite at Muang Thai. Muang Thai is a family-run business that brings most of its customers in by word-of-mouth. They also offer catering and parties, and even offer kuntok-style seating (guests sit on the floor at a low table), which is great for special occasions and dining with good friends for the full Thai experience.For your own Thai experience at home, try this popular dish...For Chef Latti's Thai recipe for Prik King Goong, 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.

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