D e s i g n e d t o r e f i n e t e x t u r e a n d t o n e ,
H a l o F r a c t i o n a l L a s e r u s e s a d v a n c e d
r e s u r f a c i n g t e c h n o l o g y t o e n h a n c e
o v e r a l l s k i n a p p e a r a n c e . B y t a r g e t i n g
v i s i b l e s i g n s o f a g i n g a n d u n e v e n n e s s ,
t h i s t r e a t m e n t s u p p o r t s n a t u r a l s k i n
r e n e w a l - r e v e a l i n g s m o o t h e r , c l e a r e r
l o o k i n g s k i n w i t h a b a l a n c e d a n d
r e f r e s h e d a p p e a r a n c e .
FROM THE PUBLISHER
February has a funny way of slowing us down in the best possible way. The rush of the holidays fades, the calendar breathes a little, and suddenly we’re lingering longer over meals, planning date nights, and rediscovering why food has always been one of the most meaningful ways we connect. That’s exactly why this felt like the perfect moment to celebrate the restaurants, chefs, and food makers who nourish our community in more ways than one.
Dining local isn’t just about what’s on the plate—it’s about who’s behind it. Our local restaurants are some of the most hardworking small businesses in the North State, providing jobs for thousands of residents, creating opportunities for young people to learn valuable skills, and supporting families who rely on them year-round. They’re also deeply intertwined with our agricultural roots, sourcing ingredients from local farmers and ranchers whenever possible. Every locally sourced tomato, cut of beef, or loaf of bread tells a bigger story—one of collaboration, sustainability, and pride in where we live.
When you choose a locally-owned restaurant, you’re doing more than enjoying a great meal. You’re helping keep dollars circulating within our community, supporting farmers and growers who steward our land, encouraging creativity and entrepreneurship, and helping ensure that our dining scene continues to evolve, diversify, and thrive.
This February's Food Issue is our love letter to that ecosystem. Inside these pages, you’ll find spotlights on beloved local restaurants, emerging favorites, and the chefs whose passion fuels every service. We’re sharing stories from behind the scenes, highlighting culinary journeys, and offering recipes that invite you to bring a little local flavor into your own kitchen. Whether you’re a devoted foodie or someone who simply loves a good neighborhood spot, there’s something here for you.
Food has always been a gathering place—a way to celebrate milestones, mark traditions, and build relationships. Our hope is that this issue inspires you to try somewhere new, revisit an old favorite, and continue showing up for the businesses that show up for us every single day.
Here’s to good meals, great company, and a community that thrives when we support one another—one plate at a time.
Aveed Khaki Owner/Publisher
Sales Director
GULBRANSEN Writer and Account Executive
UPGRADED LIVING CONTRIBUTORS
PHOTOGRAPHY Cover Story Photographer
MITCHELL Art
LEROUX Gardening
Recipe
Recipe
BROWN Cover Design
MAKE A DIFFERENCE
Making a difference can be as simple as opening an app. The 530 Food Rescue app connects surplus food from local restaurants, farms, and retailers with organizations serving those in need. By volunteering to transport rescued food, donating excess food, or supporting participating partners, you help reduce waste while ensuring nutritious meals reach families, seniors, and individuals facing food insecurity. Every rescue keeps perfectly good food out of landfills and puts it where it belongs—on someone’s plate. It’s a powerful way to give back locally, strengthen community partnerships, and make a meaningful impact, one rescued meal at a time. Download the app and get more information at www.530foodrescue.org
ADVERTISING INQUIRIES
COMMUNITY
Chico State’s Center for Healthy Communities combats food insecurity through education, outreach, and local partnerships to turn life’s lemons into a delicious outcome for students and families.
A composition in growth—meet 15-year-old multi-instrument musician Alex Llorente, a Spanish foreign exchange student with inspiring aspirations.
With sights set on their family's future, Ken and Jan Johnson open up on their decision to call Westmont of Chico home.
Food and fun—Downtown Chico has it all. Discover some of our favorite picks for a perfectly-crafted date night.
FOOD
With the winter weather still upon us, treat your tastebuds to some of the area's most comforting meals.
There’s no shortage of delicious cuisine rooted in cultures from across the globe. Here are a few of our favorite Asian dishes served locally.
Want the inside track on the behindthe-scenes world of Chef Brandon Souders? Join the club.
From hamachi to hibachi, meet the boss of sauce, Tom Chamberlain of TomTom‘s IslandStyle.
Tired of putting around for a new place to eat? Look no further than the new Oddfellows food truck.
Lights! Camera! BBQ? Witness the journey from film to flame taken by Kevin Klemm of Southern Zen BBQ, with a humble emphasis on giving.
Check out this month's entries in our community cookbook with treats from Chef Brandon Souders and Déjà Vu Breakfast Company.
POTPOURRI
Enloe Health dishes on how heart health starts on your plate.
Michaela Gulbransen keeps us up-todate on what’s new and trending in the multimedia world of pop culture.
Doug Love invites you to pull up a seat at this Downtown Chico locale that feels just like home.
Dr. Nerissa Prieto explains how excessive care and product use can create a lasting negative impact on the skin.
Planting seeds for a grounded life, Alisa LeRoux offers steady growth through the art of homesteading.
This month's most adoptable pets are here and ready to find a forever home.
Irreverant, energetic, and full of surprises, Reno offers the perfect start to our travels in the new year.
COVER STORY
Enjoy the sights, the sounds, and the senses of a winning atmosphere. From the Brewery to the Lodge, take a tour of Feather Falls Casino and see why it’s your place to play, stay, and dine in award-winning surroundings.
Coffee & Cataracts
Discover
Tour
Feeding the Future
In a county known for fertile land, farmers markets, and an abundance of food, hunger can feel like a contradiction. Yet for thousands of Butte County residents, food insecurity is a daily reality—one shaped not only by income, but by access, education, transportation, and systems that don’t always meet people where they are.
An estimated one in seven Butte County residents experiences food insecurity, a number that climbs even higher among children and college students. Rural geography, rising food costs, and limited grocery access in certain neighborhoods
compound the issue, creating food deserts where nutritious options are scarce. Hunger, here, isn’t just about empty refrigerators— it’s about missed meals, stress, health outcomes, and the quiet toll it takes on families trying to make ends meet.
For more than two decades, the Center for Healthy Communities (CHC) has been working to close that gap—connecting people with food, education, and resources in ways that are practical, dignified, and deeply rooted in community. Housed under the CSU, Chico College of Natural Sciences and Chico State Enterprises, the auxiliary
non-profit arm of CSU, Chico, the center has grown into a statewide leader in food access, nutrition education, and basic needs support, while remaining firmly grounded in its North State roots.
At the heart of that work is Kristin Gruneisen, CHC’s director since 2019 and a member of the organization for 22 years. Her story is closely intertwined with the center’s evolution—from a small, grant-funded initiative to a multifaceted organization addressing hunger from every angle.
“If people don’t have enough food or
energy,” Gruneisen says, “they can’t be successful in the classroom, at work, or in their lives. Everything else builds from there.”
Gruneisen’s path to this work began much as many students’ journeys do—uncertain, exploratory, and shaped by a single class that changed everything. Raised in Novato, she arrived at Chico State as an undeclared undergraduate, unsure of what she wanted to do. Then she took her first nutrition course.
“I loved that what I was learning applied directly to everyday life,” she recalls. “It wasn’t abstract. It was practical, personal, and meaningful.”
That spark led her to pursue degrees in nutrition and food science, followed by a combined master’s program that allowed her to become a registered dietitian. After graduating, she spent several years working as a clinical dietitian at Enloe Medical Center. While the work was important, she found herself drawn toward prevention rather than treatment.
Registered dietitians traditionally work across three areas: clinical, food service, and community. For Gruneisen, community nutrition offered the greatest opportunity to create lasting change.
“In the community space, you’re helping people before they’re sick,” she explains. “You’re addressing the root causes.”
She joined what was then a modest community nutrition program in 2002, supported by a single First 5 grant focused on early childhood health. At the time, childhood obesity and physical inactivity were growing concerns. The program emphasized nutrition education and physical activity, starting in preschools and eventually expanding into elementary schools across Butte and neighboring counties.
We’re trying to normalize food assistance. Needing help doesn’t mean you’re failing. It means you’re human. “ “
As the years passed, both the need and the scope of the work grew. CHC expanded into school lunch programs, introduced fresh foods into classrooms, and partnered with school districts across Butte, Glenn, Colusa, Tehama, Yuba, and parts of Siskiyou County. What began as a small initiative gradually evolved into a regional—and eventually statewide—organization.
Today, CHC organizes its work across five interconnected focus areas that reflect a holistic approach to food security and well-being: basic needs and higher education, community health, local food systems, nutrition and consulting services, and student success and service learning. Each area informs the others, recognizing that hunger rarely exists in isolation.
One of CHC’s most far-reaching efforts is its CalFresh Outreach program, now the organization’s largest contract. The program partners with higher education systems across California—including community colleges, CSUs, and UCs—to help students understand
their eligibility for food assistance. Currently, CHC supports outreach on 50 campuses statewide, providing technical assistance and resources so institutions can connect students with CalFresh just as routinely as they connect them with financial aid.
“We’re trying to normalize food assistance,” Gruneisen says. “Needing help doesn’t mean you’re failing. It means you’re human.”
For many college students, CalFresh can provide up to $298 per month in grocery support—support that can determine whether a student stays enrolled or drops out. As higher education demographics shift, basic needs support has become essential to student success.
“When I was in college, people didn’t talk about food insecurity,” Gruneisen reflects. “Now we know that if students don’t have enough food or energy, they simply can’t succeed academically.”
That philosophy—meeting people where they are—extends beyond campuses and into the broader community through one of CHC’s most innovative programs: 530 Food Rescue.
Launched four years ago, 530 Food Rescue uses app-based technology to redirect surplus food from businesses and
institutions to nonprofits serving people in need. Restaurants, hospitals, schools, and event venues post available food on the app, and volunteers claim and deliver the donation—often completing the entire rescue in under an hour.
The impact has been extraordinary. In 2025 alone, the program completed 1,718 rescues, saving more than 311,000 pounds of food from the landfill. That diversion also prevented 746,000 pounds of carbon dioxide from being emitted, underscoring the program’s environmental benefits. Since its launch, 530 Food Rescue has completed more than 5,300 rescues, recovered over 829,000 pounds of food, and mitigated more than 2.1 million pounds of CO₂.
“When you look at the rates of food insecurity and the amount of food that goes to waste, the disconnect is striking,” Gruneisen says. “The question becomes: how do we redirect food from the trash to the people who need it?”
The answer lies in collaboration. Today, the program works with 140 food donors, 84 nonprofit partners, and more than 200 volunteers. Community organizations like Enloe Medical Center and local school districts play a key role, as do large events. When weather dampened attendance at Sierra Nevada Brewing Company’s
Wildflower Festival, surplus food was quickly redistributed to nonprofits with the capacity to feed hundreds.
The app itself is intentionally simple. Anyone can download it and become a volunteer. Donations are posted publicly, allowing volunteers to claim rescues that fit their schedules. It’s a model that has drawn interest from communities across the region—and beyond.
“We get calls all the time asking how to start something like this,” Gruneisen says. “Food rescue programs exist nationwide, but people are eager to see how it works here.”
While food rescue addresses immediate hunger, CHC also focuses on long-term access to nutritious food through its Market Match program. By attending both the Wednesday and Saturday Chico Certified Farmers Markets, CHC staff help shoppers using EBT or CalFresh stretch their benefits. For every dollar spent on fruits and vegetables, shoppers receive an additional dollar—up to a set amount—making fresh, locally grown produce more accessible.
The program benefits both families and farmers. Some smaller growers have shared that Market Match makes it financially viable to attend midweek markets, strengthening the local food system while supporting healthier choices.
“Market Match allows people to buy fresh, local food while keeping those dollars in our community,” Gruneisen says.
Despite its success, CHC faces challenges ahead. Recent changes tied to HR1 legislation have eliminated federal funding streams that once supported community health programs, including cooking classes, nutrition education, physical activity initiatives, and community gardens. Many of those programs are now winding down, with funding set to end in May 2026.
“These programs are about food literacy,” Gruneisen explains. “Teaching people how to prepare healthy food, why it matters, and how it supports long-term health.”
CHC is actively seeking new grants, donors, and partnerships to sustain and rebuild these efforts. At the same time, the center continues to provide nutrition and consulting
services, offering registered dietitian support to rural counties, senior nutrition sites, Head Start programs, WIC offices, and food service operations that may not otherwise have access to professional expertise.
Students remain central to everything CHC does. Through part-time employment and service-learning opportunities, Chico State students gain real-world experience while fulfilling degree requirements. Their voices shape programs, research, and outreach, reinforcing the center’s role as both an academic and community resource.
“It really is because of Chico State Enterprises that centers such as ours can exist,” Gruneisen says. “We’re interconnected with the university’s mission and with the community we serve.”
At its core, the Center for Healthy Communities is about connection— between food and people, education and empowerment, students and success. It’s about ensuring that no one falls through the cracks simply because they don’t know where to turn.
“This work exists because people care,” Gruneisen says. “Because they believe food should never be wasted when someone is hungry.”
As CHC navigates funding challenges and expanding need, community support is more important than ever. Individuals can volunteer with 530 Food Rescue, organizations can become food donors or partners, and those with the capacity to give financially can help sustain programs that directly impact lives across Butte County and beyond.
To learn more, get involved, or support the Center for Healthy Communities, visit the organization online at chcchicostate.org or contact kgruneisen@csuchico.edu
Because when food reaches the people who need it most, communities don’t just survive—they thrive.
COMFORT FOODS
February in Butte County is the perfect moment to dive into comforting dishes at local restaurants because the cooler weather naturally calls for warm, soul-soothing meals. Comfort foods — from rich braises and hearty stews to creamy pastas and slow-roasted specialties — offer both physical warmth and emotional nourishment during the shorter, cozier days of winter. Exploring these dishes lets you tap into the creativity of local chefs who reinterpret classic favorites with fresh, seasonal ingredients from nearby farms. It’s also a chance to support local eateries during a quieter dining month, discovering hidden gems and beloved standbys alike. Whether you’re craving spice, creaminess, or a nostalgic flavor from childhood, seeking out comfort foods in February turns everyday dining into a restorative, delicious experience.
CHEESESTEAK SHOP THE WESTERN SANDO
995 Nord Ave, Chico (530) 345-2565
Just saying the business name aloud was all we needed to take this longtime favorite along for the ride in this feature. Well acquainted with their menu, we opted for one of their newer offerings. Inside this hoagie, you’ll find an enormous amount of delicious, seasoned beef mixed with provolone cheese resting on a bed of onion rings—the ultimate guilty pleasure. Cradling the edges of the bun are large strips of bacon and a duo of sweet bell and semi-tame cherry peppers, creating a bite that is just spicy enough to nudge you into taking another. Searching for a sandwich that is as filling as it is comforting? Look no further than this mouthwatering treat from the folks who know how to make lunch exciting.
THE ALLIES PUB SHEPHERD'S PIE
426 Broadway St Ste 130, Chico (530) 809-1650
The earliest history of this dish shows it had no true recipe – only that it was made with whatever leftovers you had in the way of meat and vegetables. As was gleefully clarified to us, this menu item is actually cottage pie, made with beef. Shepherd's pie is made with lamb, but the Irish recipe brought to America eventually evolved to use whatever meat was available, so it is served with the most popular palate in mind. The base is made with ground beef, and their Freedom! Wee Heavy Scottish Ale, resulting in a rich, stew-like gravy. Steamy peas, carrots, and toasted mashed potatoes complete the dish, offering warmth, depth, and heritage in every bite.
CHICO
CHICO
SOFI'Z KITCHEN & BAR
LAMB SHANK PLATTER
+BONELESS LAMB CURRY
134 Broadway St, Chico (530) 592-3969
We found ourselves royally feasting our way into an afternoon nap in a plush and cozy nook at Sofi’z, thanks to a spread created with passion. The lamb shank stood as a beautiful island surrounded by a sea of natural juices and gentle spices. Each serving placed onto the soft garlic naan was both rich and delicate. You can indulge in either their bright and spicy mint or tangy plum sauces and soothe your palate with a salad of cucumber, onion, and tomato, or traditional saffron rice between bites. You’ll also notice Sofi’z lamb curry in this photo, a dish we found could quell any doubt that lamb can be made properly in town.
ETHAN'S EATERY
SPICY CHICKEN & WAFFLES
2275 Myers St, Oroville (530) 854-4348
No stranger to our food features, Ethan’s kitchen staff regularly makes magic by reinventing their menu options into creative, limited-time specials. What's better is that this special can be made to order anytime, whether posted or not. This take on a Southern comfort classic starts with a buttermilk waffle and crispy, tender chicken. This soulful combination is then elevated with a drizzle of sweet chili glaze, before jalapeno slices and chili flakes bring a little spice to the party. Finally, finished with a light dusting of powdered sugar, this sweet heat plate is sure to be a hit.
OROVILLE
RIONE ITALIAN RESTAURANT
OSSOBUCO
1990 Belgium Ave, Chico (530) 487-7021
Known for delicious, authentic dishes inspired by numerous trips to Rome, Rione has your fix of fine dining, sure to leave you with audible sounds of satisfaction. Their ossobuco is something not to be missed. It all begins by pan-searing the edges of a pork shank to a crisp, then braising it in a Barolo red wine and mirepoix blend that keeps the inside tender and moist. After it is removed from the pan, the shank sits delicately atop a bed of their creamy mushroom and pecorino risotto. The sauce eventually thickens into a velvety reduction that cascades over and into the entree, for a meal you won't soon forget.
PRIYA INDIAN CUISINE CHICKEN TIKKA MASALA, THALI STYLE
2574 Esplanade, Chico (530) 899-1055
Tender pieces of marinated chicken simmered in a velvety tomato-cream sauce make Priya's Chicken Tikka Masala the definition of comfort food. The flavors are warm and layered, with gentle heat from aromatic spices that build slowly rather than overpowering the palate. Each bite feels indulgent yet balanced, offering richness without heaviness. Paired with fluffy basmati rice or pillowy naan, the sauce becomes the star—perfect for scooping up until the plate is spotless. It’s the kind of meal that satisfies on a cold evening, after a long day, or anytime you’re craving something deeply comforting and familiar with just enough complexity to keep things interesting. Approachable for newcomers to Indian cuisine but beloved by longtime fans, it’s a dish that delivers both consistency and crave-worthy flavor, making it an easy go-to for repeat visits.
CHICO
CHICO
ASIAN CUISINE
Butte County’s Asian cuisine scene is wonderfully diverse, offering everything from fiery Szechuan and savory Korean bibimbap to delicate Japanese sushi and rich Thai curries. Local restaurants celebrate authentic techniques alongside creative twists, reflecting the region’s openness to global flavors and fresh, locally sourced ingredients. You can savor perfectly balanced ramen in a cozy setting, bite into buttery bao buns with house-made fillings, or enjoy fragrant curries with just the right amount of heat. Many spots also showcase fusion dishes that blend traditions in unexpectedly delicious ways. Whether you’re craving the umami depth of teriyaki, the tangy brightness of Vietnamese pho, or the complex spice layers of Indian and Malaysian specialties, there’s something to satisfy every palate. Exploring Asian cuisine here feels like a flavorful journey around the world.
COCODINE THAI CUISINE
PAD SEE EW
As a lover of chowfun, I was elated to see this somewhat familiar-looking dish arrive at our table. Translated to “soy sauce stir-fried,” Pad See Ew is derived from Chinese chowfun when rice noodles and the wok were introduced to Thailand in the early 20th century. Enjoy the smoky, salty char of the soft, plump wide rice noodles, as egg, broccoli, carrot, and soy sauce remind you why this simple dish is beloved not just by Thais but by foodies around the world. Not a fan of spice? This is for you!
BIG TUNA OMAKASE ROLL
1722 Mangrove Ave Suite 18, Chico (530) 345-4571
“Omakase” is yielding control to the chef, essentially saying, “I trust you.” Few places do it better than Big Tuna, masters of seafood alchemy. Since each day brings new ingredients, what you get today and tomorrow will differ, making the creativity as fresh as the fish. We enjoyed a roll filled with Ahi Tuna and cucumber. On top, buttery salmon, tobiko, and avocado sprouts dominate, while wasabi dressing, garlic ponzu, olive oil, and a green pepper sauce called yuzu kosho danced playfully across the dish, creating a beautiful landscape of evolving flavor.
2485 Notre Dame Blvd #250, Chico (530) 891-1800
CHICO
CHICO
SPICY KITCHEN
SOUR BEAN THREAD NOODLE SALAD
KATHY'S DELI
LAOTIAN CHICKEN PHO
671 Walnut St # 1, Chico (530) 343-5925
This could have been in either feature as Laotian pho is every bit as comforting as it gets. Shredded chicken breast, green onion, chopped cilantro with stock intact, and rice noodles rest in a broth of onion, cabbage, celery, and ginger. Notes of toasted garlic and black pepper greet you before each sip. While not considered sugary, it is lightly sweeter than its Vietnamese counterpart, thanks to a few secret ingredients. Made fresh daily, Kathy’s pho is not just delicious, but a natural soothing remedy for the soul.
Truly satisfying and visually stunning. The foundation of this dish begins with glass noodles dominating scarce romaine lettuce. Shrimp, squid, and ground pork offer familiar flavors in a refreshing perspective. Purple onion and finely shredded carrot mingle throughout, while a centerpiece of green onion and a pinch of cilantro adds both vibrance and freshness. Elevating each bite is a lime-and-chili dressing that is both subtle and masterful. Have half now and half to-go, this dish continues to build flavor and is just as exciting the next day.
NAMASAKE
BIG SASHIMI MIX
The Big Sashimi Mix at Namasake is a feast for seafood lovers, showcasing an artful chef's selection of the freshest cuts of fish available. Vibrant, silky slices of tuna, salmon, yellowtail, and other seasonal varieties are beautifully arranged and melt in your mouth with every bite. Each piece delivers clean, ocean-fresh flavor that highlights the quality of the fish. It’s a showstopping, shareable dish that’s both refreshing and indulgent — perfect as a centerpiece for any sushi night.
CHICO
OROVILLE
The Long road home
Brandon Souders’ journey to the kitchen at Butte Creek Country Club is less about ambition and more about accumulation— of skills, humility, and lived experience that shaped the kind of leader he would eventually become.
Born in San Jose and raised by his aunt and uncle, Brandon moved with them to Paradise in the mid-1990s, settling near Paradise Lake as their home was being built. He graduated from Paradise High School in 2004 and enrolled at Chico State, planning to study business, though he already knew his heart was pulling him toward the kitchen. He got his start at Celestino’s, learning the rhythm and pressure of restaurant life while figuring out his next step.
After three semesters at Chico State, Brandon made a decisive call. He told his employer he was done with school and headed to San Francisco, where he enrolled in the Le Cordon Bleu program. The pace was relentless. His days started before dawn, catching the bus for classes that ran from early morning through mid-afternoon, followed by evening shifts that often stretched late into the night.
It was exhausting, but it cemented his commitment to the craft. He eventually graduated from the program summa cum laude.
From there, Brandon sought out environments that would sharpen his skills. He worked at Ruth’s Chris Steak House and Beach Chalet in San Francisco, absorbing the discipline and precision required at a high level. He returned to Northern California to cook at Crush in 2008, then followed an opportunity to Texas, where his career took a defining turn.
At the Fort Worth Club, Brandon learned the art of large-scale execution, plating banquets for up to 1,200 guests and managing teams twice his age while still in his early twenties. He credits mentors like Tim Prefontaine for teaching him how to lead with clarity and calm. More fine dining roles followed, including Rick’s Chophouse in McKinney, where structure and consistency became second nature.
His path eventually led him into teaching, first at True Food Kitchen, where he trained across multiple locations,
and later at Sur La Table, where he led cooking demonstrations. One Thanksgiving demo changed everything when a guest asked him to cook a private dinner. That single “yes” snowballed into years of private chef work under the name Reverent Chef, including summers spent cooking for the same family in Colorado year after year.
When someone mentioned that Sierra Nevada Brewing Company was hiring, Brandon was drawn to the idea of gardens, farm-to-table cooking, and large community events. He spent a year there before seeing an opening at Butte Creek Country Club. He interviewed and started in August of 2018, approaching the role with intention rather than ego.
“I knew not to come in like a wrecking ball,” he says. Instead, he focused on organization, consistency, and listening. He met members, learned their preferences, and quietly rebuilt systems behind the scenes. Over time, satisfaction rose, costs stabilized, and trust grew. Today, the kitchen team of 10 handles everything from daily member dining to weddings and large-scale events, including Easter and Mother’s Day brunches serving nearly 400 guests.
What sets Butte Creek apart, Brandon believes, is consistency and care. Bread is baked in-house, stocks simmer in 80-quart pots, and nothing is opened from a package and passed off as finished. Even the club’s garden, once just an idea, now produces thousands of tomatoes, squash, herbs, and peppers for the kitchen, thanks to support from the club’s leadership.
Brandon is quick to deflect praise, crediting his team for every success. “I’m constantly humbled by how hard they work,” he says. “They make all of this possible, and we couldn’t be a fromscratch kitchen without all of them.”
In a career defined by movement, what Brandon has built at Butte Creek is something quieter and more lasting: a kitchen rooted in planning, pride, and people, where “easy peasy” is less a slogan than a reflection of what happens when preparation meets trust.
BY
PHOTO
TREVOR CLAVERIE
the art of never giving up
Chef Tom Chamberlain’s story does not begin in a kitchen, but in resilience shaped by care, patience, and the quiet power of food to create belonging.
Raised in Los Angeles, Tom grew up in foster care and was eventually taken in by an older Black woman whose cooking filled the home with soul food made not just to nourish, but to comfort and protect. Her meals carried love, intention, and stability, and through them, Tom learned that food could be a way to care for others, to create safety, and to bring people together when words fell short. Those early lessons stayed with him, shaping the way he approaches cooking to this day.
At 16, Tom entered the restaurant world, washing dishes at a restaurant called Tokyo in Los Angeles. What began as a job quickly became an opportunity when Mama San, the owner’s mother, noticed his work ethic and asked if he wanted
to learn more. With her encouragement, Tom was welcomed into the fold, where chefs began teaching him how to cook, work the hibachi grill, and prepare family meals for the staff. Over two years of apprenticeship, he learned through repetition and trust, discovering that the kitchen could be both demanding and deeply supportive.
By the time he was 20, Tom took his growing skill set to the Bay Area, working in Mountain View at Bushido Izakaya, where he learned the art of sushi and developed a deeper appreciation for the balance, precision, and performance that came with cooking in front of guests. That sense of interaction reminded him of hibachi, reinforcing his belief that cooking was as much about connection as it was about technique.
Chico entered Tom’s life during a period of personal loss. When his sister passed away, leaving behind her two sons, he
decided to raise them himself and felt that Chico offered a steadier, more nurturing environment than the pace of a larger city. He accepted a hibachi position at Ojiya and spent years working there while building a life and home for his nephews.
One evening, the owners of Big Tuna came in for dinner, recognized his talent, and offered him a position. Tom spent the next eight years behind the sushi counter, learning under Master Chef Koichi San, who taught him discipline, precision, and confidence while continually encouraging him to believe in his own ability to lead. That mentorship proved pivotal, giving Tom both the technical foundation and the reassurance he needed to imagine something more.
For years, he quietly held onto the idea of opening his own food truck, believing it would let him serve restaurant-quality food at prices everyone could afford.
When TomTom’s IslandStyle opened on May 9, on Tom’s birthday three years ago, it did so with gratitude for every kitchen that had shaped him, and a commitment to never burn bridges, knowing how important second chances had been in his own journey.
Today, Tom’s menu reflects every chapter of his life, blending Japanese technique with the soulful influence of his upbringing. Hibachi remains at the heart of what he does, infused with warmth and familiarity, while sushi, fusion plates, and daily specials keep him creative and connected with his guests. Customer favorites like the Chico Bowl sit alongside rolls, platters, lumpia, gyoza, and coconut shrimp, all served with intention.
TomTom’s IslandStyle is built on heart rather than trends, guided by a simple philosophy shaped by lived experience. As Tom often says, “It gets hard, but don’t give up.” One day, he hopes to open a space with hibachi tables where people can gather, watch, and connect, but for now, he continues to show up for his community, feeding Chico with the same care that once fed him.
Visit Tom and TomToms IslandStyle at 115 W. 11th Avenue in Chico.
Discovery Bar & Restaurant
Founded by former Bay Area brewer Matt Hunter, this Cohasset Road favorite invites diners to explore a menu inspired by travel, curiosity, and a love of gathering. Rather than focusing on a single cuisine, each dish tells a story—ranging from a classic, full-featured burger to shrimp and grits, weekend chicken and waffles, and a rotating sandwich of the month like pork belly bánh mì. A refreshed patio offers a welcoming outdoor atmosphere, while live music, trivia, and bingo provide entertainment. With 18+ taps for craft beer, cider, and kombucha, a full bar, thoughtful non-alcoholic options, and brunch on the weekends, there’s always something new to discover.
250 Cohasset Rd Suite #10, Chico | (530) 399-0564 Tues-Sat 11:30am-9pm, Sun 10am-2pm, Mon 4pm-11pm
Cold February nights call for a drink that warms from the inside out. This elevated winter toddy layers citrus, spice, and herbal notes with a gentle sweetness, creating a cocktail that feels both comforting and complex. It’s perfect for slow sipping by the fire or winding down after a long day.
Ingredients
• 2 oz bourbon or dark rum
• 3 oz hot water
• 1 oz fresh blood orange juice
• 1 tsp honey
• ½ oz fresh lemon juice
• 1 cinnamon stick
• 2 whole cloves
• 1 star anise
• 1 thin slice fresh ginger
• Orange peel, for garnish
Directions
1. Add honey, citrus juices, and spices to a heatproof mug.
2. Pour in hot water and stir until honey dissolves.
3. Add bourbon or rum and stir gently.
4. Garnish with orange peel and cinnamon stick. Serve hot.
Cool kid: Alex Llorente
Inspired by his cousin and Europe’s “The Final Countdown,” Alex picked up the guitar at age six and never looked back. Today, Alex also plays bass, drums, and saxophone. He dabbles in piano, and just last year, he added electric guitar to his repertoire, tackling new challenges with the same passion he pours into every note.
For Alex, some songs are more than notes on a page; they are milestones. “Tango en Skai,” a notoriously difficult piece, holds special meaning. “I spent
so much time practicing it,” Alex shares. “Every time I play it, I feel proud and connected to my journey.” His love of the Spanish guitar runs deep, tracing its origins back to the Arabs and its evolution into the expressive Flamenco style. Rhythm and soul fill every string he touches, and family tradition keeps it alive. Every Sunday, Alex performs for his family, even when he’s tired, because he knows it brings his mother the utmost joy.
Alex’s move to the United States was another act of courage. Wanting to grow
independent, improve his English, and forge new friendships, he embraced the challenge of a different culture. He noticed differences immediately, like meals are often quick here, not the long, shared lunches of Spain, and daily schedules run earlier. Still, he’s thrived, even expanding his musical tastes to include metal, country, and folk, while Spanish songs keep him connected to home.
High school has become a stage for Alex’s talent. He attends Inspire School of Arts and Sciences, where he plays in the school band. He has even recently collaborated casually with his host brother, Aidan Liston, and was so jazzed about that opportunity. He thinks the music program here is incredible: “I can perform, learn, and grow every day at school; it’s unbelievable.”
Musicians like Brian May of Queen inspire Alex not only with his legendary guitar skills but also with his scientific mind. Alex even built a guitar with his father, echoing May’s own creation of his iconic instrument. Looking ahead, he dreams of learning to write songs like Paul McCartney while pursuing a career that balances music and academics.
For Alex, music is about connection and self-expression. Approaching every challenge with positivity, deep breaths, and humor, Alex discovered he can make friends and carve out his own style in any environment. Whether performing on stage, jamming with friends, or sharing music with family, Alex proves that passion, dedication, and heart can turn talent into something unforgettable.
With guitar strings under his fingers and a heart full of curiosity, Alex Izquierdo Llorente is not only a stellar 15-yearold exchange student but also a multitalented musician whose love of learning shines through every note he plays. From Spain to the U.S., Alex has embraced his new home with open arms while excelling in studies, music, and friendships, and is deeply grateful to his amazing host family, who have made his exchange experience unforgettable. To see him in action, please feel free to follow his music on Instagram: @alexxthmp.
MICHAELA
Keep Your Heart Strong: Start at the grocery store
Could the simple choices you make at the grocery store be the secret to a longer, healthier life? The answer lies in your cart, and heart-healthy foods can be your greatest allies.
According to a 2025 report by the American Heart Association, heart disease remains the leading cause of death for people in the United States.
To put that into context, that means one person in the U.S. dies of cardiovascular disease every 34 seconds — almost 2,500 people every day.
Maintaining a heart-healthy diet might be one of the most effective steps you can take to reduce your risk of heart disease.
Enloe Health Registered Dietitian and Diabetes Educator Buck August said, while there is no single heart-healthy diet, certain foods can help moderate your cholesterol and keep your blood pressure in range.
“We generally recommend focusing on a diet rich in fruits and vegetables, whole grains, lean proteins and/or fish, nuts and seeds, plus beans and legumes,” August said. A good way to incorporate these foods is with easy swaps at the store. Instead of grabbing a bag of potato chips,
try having sliced vegetables with hummus or a variety of fresh fruits for a snack.
Or pass on the soda and other sugary drinks, August said. Buy unsweetened coffee or tea, or find sparkling water you enjoy.
One thing to keep in mind when eating a heart-healthy diet is to be cautious of foods that appear to be healthy but might not be. “There are many products that are labeled in a way to make them seem heart-healthy,” he explained. “They may say things like, ‘contains whole grains’ or ‘with sea salt.’ Some specifically say, ‘heart-healthy’ but are still quite processed.”
These foods have passed minimum requirements on certain ingredients. But they’re loaded with sodium, sugar or unhealthy fats, making them foods to avoid, August added. He recommends checking food labels to make sure you’re making healthy choices.
Clinical Dietitian Sydney Naylor works with Enloe Health Cardiology Services and patients diagnosed with heart failure. She said helping patients with the challenges of incorporating a heart-
healthy diet is key. “Most people will eat out at some point, but with planning and tools, we can identify restaurants and even meals that will allow us to continue to meet our nutrition goals,” Naylor said. She recommends looking at menus online and using the Healthy Here app for help.
Some of Naylor’s favorite discussions with patients are not about the things they can’t have but about the great options they can add to their diet. “Working with a dietitian can help patients focus on small changes that are patient selected, important to the patient, and attainable,” she explained. “Little changes can create a life of new healthy habits.”
Building a heart-healthy diet is a longterm journey, not a destination. By focusing on simple, consistent habits, you can take powerful steps toward improving your well-being. For dietary recommendations that are tailored to your health needs, speak with your physician or a registered dietitian.
Every day, aim to have:
• 1.5-2.5 cups of vegetables
• 6-8 ounces of whole grains
• 1-2.5 cups of fruit
• 3-6 ounces of lean protein
"Effie was with me every step of the way, and I mean every step. She was always just a call away, answering my endless questions with patience and clarity, no matter how small they seemed. Her knowledge of our area? Unmatched. She’s not just an expert—she’s the expert, knowing every nook and cranny of the market like the back of her hand. Thanks to her savvy negotiating, she saved me a fortune. Her integrity, work ethic, and sheer skill put her in the top 0.1% of anyone I’ve ever worked with. She didn’t just help me buy a house—she made me feel like I was her only client, pouring her heart into every detail. I can’t recommend her highly enough, and I wouldn’t dream of working with anyone else."
- Dr. Isaac Barthelow, owner of North Valley Eye Care, Chico
Welcome to your private retreat in the prestigious Canyon Oaks Golf Course community, where every day begins with breathtaking views and ends in serene luxury. Step inside this exquisite 4,361 sq. ft. residence and feel the elegance of an open, light-filled floor plan. Soaring ceilings, expansive glass windows, and custom woodwork create a timeless sophistication that defines each space. Designed for both comfort and style, this home offers 4 spacious bedrooms, 4 bathrooms, two primary suites, a spacious media room, and an oversized office with closet—perfect for work, play, or quiet reflection. The chef-inspired kitchen impresses with granite countertops, a large center island, soft-close custom cabinetry, and an oversized built-in refrigerator. The kitchen and living areas flow effortlessly outdoors through elegant French doors, opening to a grand balcony where sweeping views of the golf course and canyons set the stage for unforgettable gatherings. Cozy nights can be found in the living room with its fireplace and beautiful views to take in. Step out into your resort-style backyard, where a Pebble Tec pool with cascading waterfall invites you to unwind. The spacious patio, wired for TV and spa, is the perfect place to entertain or relax beneath the stars. With thoughtful details like a central vacuum system, security and fire sprinkler systems, water softener, owned solar, and a 3-car garage, every aspect of this home reflects care, quality, and craftsmanship. Set on a .49acre lot surrounded by the beauty of Canyon Oaks, this is more than a home—it's a lifestyle! Bed: 4.0 Bath: 4.0 SqFt: 4,361 Price: $1,495,000
Welcome to this beautifully maintained, nearly new home built in July 2025, located in the charming town of Paradise. Ideally situated and close to Chico, it's also only minutes from the picturesque Billie Park. Step inside to an inviting open floor plan where the living room seamlessly flows into the dining area and kitchen. The kitchen features granite countertops, an eating bar, pantry, refrigerator, electric stove/oven, and dishwasher—perfect for both everyday living and entertaining. Both bathrooms also showcase matching granite countertops for a cohesive, upscale feel. This home is truly move-in ready, equipped with allelectric appliances, indoor laundry with washer and dryer included, and efficient mini-split systems for heating and cooling. Additional upgrades include fullyowned solar, a fire sprinkler system, and a beautifully landscaped yard complete with an automatic sprinkler system on a timer. The property is on Paradise Irrigation District water. The property also offers a 2-car garage with automatic opener and convenient RV parking. And as a delightful bonus, the owners are occasionally visited by adorable fawns and their parents, adding to the peaceful, natural setting. This is a wonderful opportunity to own a lightly lived-in, modern home in a serene location—don’t miss it! Bed: 3 Bath: 2 SqFt: 1,368 Price: $399,900
Cozy, curious, and culture forward
February isn’t about doing more, it’s about choosing better—better conversations, better entertainment, and better ways to connect. And honestly? That might be the best trend of all. From global obsessions to good reads, here’s what’s shaping the cultural conversation right now.
Candlelight: Valentine’s Day Special
On Friday, February 13, 2026, love takes center stage at the Chico Women’s Club (6:30–8:30 PM). Set beneath the warm glow of hundreds of candles, this intimate live-music experience reimagines iconic love songs and romantic film scores in a beautifully atmospheric setting. It’s the kind of evening that invites you to slow down, lean in, and truly connect. Whether you’re celebrating a relationship, sharing a night out with friends, or treating yourself to something meaningful. Tickets start around $28, making it an accessible yet elevated way to start Valentine’s weekend. Tickets are available at www.Fever.com.
Podcast: Offline with Jon Favreau
If 2025 was about digital burnout, 2026 is about digital intention. Offline with Jon Favreau has become essential listening for anyone trying to make sense of culture, politics, tech, and mental health without feeling overwhelmed. The conversations are smart but accessible, thoughtful without being heavy, the kind of podcast you listen to while walking, cooking, or driving with the volume turned up just enough to feel like you’re part of the discussion.
Book Pick: It’s Not Her by Mary Kubica Looking for a thriller you can’t put down? It’s Not Her turns the perfect family getaway into a chilling nightmare. When a loved one disappears, secrets that were meant to stay buried come crashing to the surface, unraveling trust and shaking bonds to their core. Kubica’s suspense keeps every page brimming with tension, while her insight into human emotions makes the twists hit harder. Already one of the most added books on Goodreads
for February 2026, it’s the kind of story that will have you texting friends: “You have to read this!”
Movie Night Pick: Past Lives
(Streaming on Amazon Prime, Apple TV, and Paramount+).
For a movie night that leans into love, longing, and emotional connection, Past Lives is the kind of film that quietly wrecks you in the best way. This modern romantic drama explores soul connections, timing, and the lives we imagine for ourselves versus the ones we live. It’s intimate, beautifully acted, and deeply reflective, making it perfect for a cozy night in when you want something more meaningful than background noise. Light a candle, pour a glass of wine, and settle in.
The App Everyone’s Actually Using: Locket+
This is the year of smaller circles. Locket+ has become the anti-algorithm app of 2026, letting users share real-time photos and notes with just a handful of close friends. No likes, no pressure, no performance. It feels intimate, low-stakes, and refreshingly human. In a culture craving connection without noise, this app fits perfectly.
From romantic nights to thrilling reads, February 2026 invites you to savor every inspired moment.
gorgeous, gorgeous backyard with a 10 x 12 shed —that is included !! Oh wait !!! Did I mention, 2 x 6 construction! don’t miss out on this wonderful home with a split floor plan, perfect for an in-laws set up or a teenager! Call your agent (or me if you don’t have one) TODAY!!!!
This wonderful design truly brings the outside in with amazing natural light just pouring through the windows. It's fun to hike on your own 15-acre landscaped estate with fenced and cross-fenced areas. The sunsets on the top of the property are simply breathtaking! If you love fruit trees, you'll find plenty here, and the home itself is simply to die for! Must see to believe all it offers!
: 3.0
: 2.0
2,030
: $485,000
: $670,000 Pebblewood Pines! Every room in this home is bathed in sunlight, blessing it with a bright, uplifting energy throughout the day. Sliding doors and large windows offer seamless access to the lush outdoor wonderland. The new kitchen is modern, sleek, and ready for gatherings. Fresh practical carpet graces the entire upstairs and owned solar panels provide sustainability and savings. This is
many years enjoying!!!
: $357,400
not Big Al's (for once
In this restaurant issue, I’m choosing to drive past Big Al’s Drive-In for two reasons:
One, I told the owner of this fine magazine I would refrain from writing about Big Al’s again, even though when it comes to places to eat in the North Valley that are near and dear to my heart, I always default to Big Al’s because it has been the go-to spot for my real estate buddies and me since my career began in 1986. Besides, the owner complains that every time I mention Big Al’s, he remembers the goodness of the flavors and can’t help himself from racing over there for some overindulgence.
Two, I’m choosing to select the restaurant among all the great establishments in our North Valley area that, for me, evokes the warmest down-home feeling, the one that inspires gatherings of friends, family, and neighbors in a friendly and comfortable atmosphere.
I didn’t even need to confirm with my wife about our top-pick restaurant. I simply asked, “What is it about the place that makes it the favorite?”
She said, “It’s like Cheers (the iconic TV show from the 1980s and ‘90s based on the bar/pub of the same name). I don’t know how many people remember Cheers, but it’s that homey feeling you get in a place where
(and still, not really)
you meet up with friends.”
She took the words right out of my brain. “Exactly what I was thinking,” I said.
“After the Camp Fire,” she said, “when we were all evacuated and scattered, it’s where we met up with our neighbors.”
“Right,” I said, “the place was packed.” Again, she took the words right out of my brain, where that memory is seared. Amid the tragedy, we all took consolation in our gathering.
The place is The Banshee in Downtown Chico, an Irish pub-like bar and grill featuring dark wood paneling, a long bar facing rows of bottled spirits, and a row of TVs above.
Just before Christmas, a dozen of us, family and dear friends, sat at the long table in the back room of the Banshee. The rosy glow of the holidays was upon us, the 49er game was on TV, and a big, steaming bowl of pho was placed before me. Home sweet home.
The Banshee and its pho hold a special place in my heart. Right next to Big Al’s and its chili dog.
Doug Love is sales manager at Century 21 in Chico. Email dougwlove@gmail.com. Call or text 530-680-0817.
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Set against the foothills of the Sierra Nevadas, Feather Falls Casino and Lodge is an undiscovered oasis from everyday life. The casino, award-winning brewery, and thoughtfully designed lodge come together to create a uniquely crafted getaway experience that is unparalleled in Butte County.
The Concow-Maidu of Mooretown Rancheria first opened the casino in 1996 and will be celebrating its 30th anniversary this year. What started out as a small, modular casino aimed at improving the tribe’s financial future has now expanded to over 100,000 square feet of gaming space. This is in addition to its entertainment venue, cocktail lounges, lodge, and restaurants.
Inside the casino, the Feather Falls Brewing
Company almost glows, with its hammeredcopper tabletops and large glass walls reflecting the warm lights of the venue. The bar is anchored by a large copper holding tank that holds some of their finished brews, and beyond the glass, there are unlimited views of the stainless-steel brewing vats. This award-winning brewery is an unexpected find in the Oroville casino, and that’s part of what makes it so special.
The idea behind it came after a visit to Brew Brothers at the El Dorado Casino in Reno. That casual dining atmosphere and accompanying craft brews were the perfect fit for their growing business. Feather Falls Brewing Company was the first tribal-owned casino brewery in the United States when it opened in 2011. Brewery Operations Manager Andy Durocher shares, “That was
the beginning of the idea to have a brewery inside. Originally, it was just designed to brew beer for the casino. There were no expectations of ever packaging or going outside the brewery—just to do it in-house. The next thing I know, they were bottling.”
They started with four core beers: Soaring Eagle, Volcano Mudslide, Naughty Native, and Dancing Trees. Andy explains that naming those first four was really a community effort, with the entire casino participating. Head Brewer Dale Sakschewski explains, “The idea at first was to have a theme along the lines of the tribe and its connection to the area.” The names mostly pay homage to the natural surroundings. Now, these, along with eight others, are permanent staples on tap in the restaurant.
As they grew, they added more brews and some casino-themed names, like Snake Eyes and Bet on Black. In addition to the year-round taps, they have about 12 more seasonal beers that rotate, along with their popular homemade root beer, Lucky Buck.
Dale says he first started out as a homebrewer, “It was a passionate hobby for me, and then I just happened to be at the right place at the right time.”
The original master brewer had worked alone for the first three years, but when the brewery became so popular, they needed to hire additional brewers. In the beginning, the entire brewery was housed in two rooms, affectionately referred to as ‘the aquarium’ behind the bar. Over the next four years, they had four expansions, and Dale says, “They turned it into something they had never really intended for it to be, which was both challenging and fun.”
All the beer is brewed, bottled, and canned onsite. Dale and Andy talk about their pilot program, a one-barrel system with four taps, used for research and development. Dale says, “It’s a way we can brew experimental beers or styles that aren’t really common, try them out, and see what the public thinks of them on a trial basis.” Some of these go on to become seasonal beers, and others, like their Galaxy Gazer and Oroveza, even become staples.
Andy explains that everyone has their own likes and dislikes regarding beer, tastes, and hop profiles, and that involving all the brewers, along with the public, in driving product development results in a very collaborative community partnership. “We let each one of our guys who work in brewing come up with their own recipes, and then we try them out in the pilot program. We develop them and see which ones take off in the market; some do, and some don’t. It keeps them all enthused about their jobs by letting them develop their own recipes.” He laughs and says, “If they just did what I said to do, they wouldn’t enjoy that so much.”
If you take a look inside the brewery, you’ll see award banners blanketing the walls. They’ve won so many over the past years, they ran out of wall space! In 2024 alone, they won 47 awards for their beers, the most since they started brewing. They tied for first place in the Best of California last year amongst over 200 breweries. Andy smiles conspiratorially and says, “We’re planning on taking first place all to ourselves next year, just don’t tell Morgan Territory.”
When you have such an award-winning brewery, it makes sense to pair it with a stellar brewhouse menu. Guests can get generous portions and amazing quality at a reasonable price. It’s steakhouse food in a casual atmosphere at brewhouse prices. General Manager Matthew Mingrone shares, “We have an amazing culinary team to partner with an amazing brew team and have quarterly beer pairing dinners to highlight that.”
Throughout the daily menu, the chefs use many of the beers in the recipes, as is a traditional practice in brewhouses. Food and Beverage Director
Deanna Leishman says that the menu development is a team effort. “We sit down with all the chefs, and everybody throws out ideas. Then they experiment, taste test with the entire team, and occasionally run them as specials.” Just like the beer specials, they see what works with the guests and what doesn’t, and if it really goes over well, Deanna says they’ll add it to the menu.
She explains that the ingredients they use in the restaurant are top quality, like the certified hand-cut Angus beef, but their guests aren’t paying steakhouse prices. Dale emphasizes how rewarding it is to work with the restaurant, “We’re not just creating beers or a place to eat or a place to socialize. We create an experience, especially with the food and beer pairings. That changes people’s minds about what craft beer really is.”
The brewery showroom hosts live entertainment every weekend with monthly headliners and regional bands. They’ve added Fiesta Nights once a month, starting at 10 pm, featuring DJs and live bands. On Wednesdays from 6 to 8 pm, guests can enjoy weekly acoustic nights while sipping beer flights and maybe indulging in a raved-about specialty pizza.
Matthew, a casino veteran of more than 30 years, says that the experience crafted at Feather Falls through the community of the casino, the brewery, the restaurant, and the lodging facilities “is definitely a unicorn. In today’s economy, we have made a conscious decision to keep it as a value proposition.”
Whether you're from out of town or just down the road, Feather Falls Casino, Lodge, and Brewery is a full vacation experience, even if it’s only for one night. Just behind the casino is the impressive stone lodge, with its massive wooden beams. The lobby boasts a large stone fireplace with a wood carving depicting the Maidu Trail of Tears. Large paintings done by Native American artists flank either side of the inviting leather seating area. The guest rooms range from their deluxe-class level to a sprawling presidential suite, complete with a twosided fireplace that can be enjoyed from the living room as well as the bedroom. Director of Hospitality Mark Grover shares, “A lot of people don’t realize we have rooms like the Tahoe and Maidu suites with over 800 square feet of living space.” If you’re looking for somewhere to set up your tent or RV, their KOA is ranked 3rd in California and won an Icon award last year for providing the highest standard of excellence throughout its guest experiences.
Mark says that over the decades that he’s worked at Feather Falls, one of the most rewarding aspects for him has been their staff. “Propertywide, we have a lot of teammates that have been here a long time, which is very unusual in hospitality. The tribe and the executive managers consistently show their appreciation for all employees. There is a fellowship, a family mentality here, and that’s really what trickles down to our guests.”
If you’re interested in discovering your expertly crafted getaway experience, head to www.featherfallscasino.com and see what’s happening this month.
Cocodine Thai Cuisine
Opened in 2004, this family-run Thai favorite blends generations of tradition with a thoughtful evolution of flavor. Owner Terry, alongside his wife and mother-in-law—who previously founded Grayatip Thai Cuisine—crafted a menu rooted in heritage, with nearly 80 percent of recipes original to her kitchen. Drawing from Terry’s Bangkok roots and the bold, protein-forward flavors of northeastern Thailand, the menu balances comforting crowd-pleasers with lighter, spicier Esan-inspired dishes. Standouts include pad Thai, pad see ew, yellow curry, and a vibrant papaya salad, plus a unique spatchcocked game hen BBQ chicken. The result is Thai cuisine that feels both familiar and refreshingly nuanced.
A beloved Chico diner with unmistakable personality, this breakfast-and-lunch favorite delivers classic comfort with a twist. The space itself feels delightfully split—one half old-school counter seating, the other a cozy 1970s-style living room lined with quirky rooster décor. The menu leans into real-deal home cooking, from biscuits and gravy and hearty Eggs Benedict to charbroiled burgers and steaks. Newer standouts include the carnitas omelette and a shrimp sandwich tucked into a buttery croissant. Adding to the fun, the café now pours playful sojubased cocktails, including espresso martinis and tequila sunrises—proof that even the most classic spots know how to keep things fresh.
817 Main St, Chico | (530) 892-1281
Open 7 days a week! 7am-2pm
The Roost Cafe TheRoostCafeChico www.RoostCafeChico.com
a nod to the odd
Much to my surprise, the sun had shown itself after a long slumber. I decided to head up to Esplanade rather than taking the freeway north, so I could enjoy the sights and colors that had been, until recently, paled by the traditional winter weather. As the road narrowed, I found myself pulling into the Degarmo parking lot and into the three-hole Beyond Golf Course. I knew, so long as parents and children would be learning or brushing up on their game, that Oddfellows' food truck would be open. Asked about the name of the business, owner Gregg Hankins chuckled, “Well, I’m an odd fellow.” With his wife, Kathy, actively behind the scenes, the name somewhat created itself.
While their truck is black and white, their menu is anything but. “I wanted to stay in my lane,” Gregg explained. “We love all the nearby businesses, so we just wanted to have something different, but still truly Chico.” To that, the expected burgers and salads are unique, and their rice bowls and poutine options were a welcome differentiation from many other trucks we’ve visited. It was a nice day out, but it was no early summer afternoon, and so the brisket called to me once again, this time with the southern brisket poutine, breaking my own rule of repetition. So I made an excuse,
drawing a clear distinction between this dish and another feature of this issue–this was comfort food.
Thin-cut French fries stood their ground, remaining crispy as they waded in velvety Wisconsin beer cheese, topped with pulled pieces of 12-hour smoked brisket and drizzled with their Dr. Pepper BBQ Sauce. Gregg says, “It is a twist on an old favorite from a burger place I grew up eating at as a kid—Hal's Grub Steak in Yuba City.” The brisket was not overwhelmed by seasoning, bringing out the natural saltiness and savory nature you look for in texture, allowing each item's flavor to stand out. Accenting all of this are their housemade Texas Toothpicks, battered onions and jalapenos, that are brined in buttermilk and tossed in the fryer with fried chicken mix.
Between the truck and the course's clubhouse, there are several covered tables at which to dine, take a rest between rounds, or watch the kids brush up on their game from afar. I sat comfortably, admiring the sun’s reflection dancing on the rippling water of the new gorgeous water feature. You, too, can share a similar experience by visiting 3400 Esplanade in Chico. Check out their menu at www.oddfellowschico.com.
cooking from the heart
Chef Kevin Klemm’s path to Southern Zen BBQ didn’t follow a straight line—it zigzagged through film sets, sound stages, and smoky pits before landing, almost unexpectedly, in Chico.
Raised in the San Fernando Valley, Kevin grew up in a household that blended logic and intuition. His father was a chemist, meticulous and methodical. His mother owned a bookstore and cooked by feel—never following recipes, always trusting instinct. That duality stuck. By age 10, Kevin was already cooking, absorbing both approaches without realizing it would shape his future.
When college came calling, he stood at a crossroads: culinary school or film school. Film won—at least at first. Kevin moved to Maryland to study filmmaking, working on feature films in the Baltimore area and falling in love with the collaborative energy of life on set. He later returned to Los Angeles, landing work at Universal
Pictures and continuing to make his own movies on the side.
But food never left him. During a stint as a pit master in LA, something clicked. Barbecue—slow, patient, technical, and deeply communal—felt like home. It combined his father’s scientific precision with his mother’s instinctive creativity. He began writing recipes meticulously, then tasting, adjusting, and trusting his palate. Eventually, he threw his hat into the ring and committed to building something of his own.
Southern Zen BBQ was born not from a grand business plan, but from support. When Kevin’s daughter expressed interest in attending Chico State, his wife visited the campus—and promptly fell in love with the city. Family connections to the area sealed the deal. They moved north, and Chico welcomed them with open arms.
Kevin began hosting barbecue pop-ups at Secret Trail, and the response was immediate. The community showed up, and he responded in kind—committing to donating 20 percent of monthly sales to organizations like Safe Space, monca, Reading PALS, and more.
“It’s my way of saying thank you,” he says. “People here supported me from the beginning.”
Now operating out of Beer Lobo, Southern Zen BBQ has settled into its first year as a brick-and-mortar concept—lean, intentional, and constantly evolving. Klemm keeps a rotating menu anchored by a core pit meat, often pork loin or unique cuts of beef, smoked low and slow. Everything is designed to complement Beer Lobo’s thoughtful tap list.
Some dishes have already become cult favorites. Red Neck Nachos—pork rinds piled high with pulled pork, house-made queso, onions, cilantro, and crumbled Mexican cheese—walk the line between indulgent and inspired. His pit beef, a nod to Baltimore traditions, is approachable and delicious. Chicken wings come tossed in Alabama white sauce, adding something new to the local offerings. His comfort food is elevated but never pretentious.
“That’s what I call low-brow comfort food,” Kevin says. “It’s familiar, but just different enough to surprise you.”
Affordability is central to his philosophy. Kevin believes deeply in people over profits, choosing to live simply so he can give back generously. The goal isn’t exclusivity—it’s access.
“I want to make food people can afford,” he says. “I’d rather help my community than chase margins.”
In Chico, Kevin Klemm has found more than a place to cook. He’s found belonging—one smoked cut, one unexpected twist, and one generous act at a time.
Visit Kevin and Southern Zen BBQ inside Beer Lobo at 800 Broadway Street in Chico.
A Timeless Love Finds a Perfect Home
Ken and Jan’s story is a testament to love, timing, and joy in every chapter of life. Both married their high school sweethearts, started families, divorced, and spent much of their careers in Sacramento. Fate intervened for them at a Jeep four-wheel-drive event, to which both had been reluctantly dragged to by friends. A casual conversation turned into hours of connection, and the rest is history. Ironically, Ken had first spoken with someone else with a similar name, but when he met Jan, the spark was undeniable. Decades later, they’ve been married over 40 years, surrounded
by children and grandchildren, still discovering new joys together, proving that true love only grows richer with time.
When the couple began thinking about the next chapter, they wanted a place that would let them stay independent, active, and in control of their life, while still offering community and convenience. That’s how they found Westmont of Chico. Though younger than most residents, they quickly realized this was a place where they could settle, thrive, and truly enjoy life. Jan had grown up in Chico with fond memories, often recalling
afternoons at Hooker Oak when the tree was still standing and climbable; a connection to her roots she cherishes. Choosing to come back to Chico and her fond memories was simple. Waiting for a spot to open was the challenge.
Alas, their two-bedroom apartment, fondly dubbed “the penthouse,” was eventually ready and has now become a space that truly feels like home. They enjoy hosting family in their second bedroom, and Jan has poured her creativity into community gardening, inspiring others with her generosity and creativity, and bringing life to their new home. She even donated her family’s upright piano to the community floor, allowing neighbors to play and enjoy music for years to come.
Life at Westmont of Chico has brought new friendships, laughter, and a sense of community. They’re active, social, and independent, yet the daily conveniences make life simpler, all while keeping the freedom to drive, travel, and explore on their own terms. No more long grocery trips; meals are prepared for them, and an afternoon cookie at the café is just steps away. It’s a lifestyle that lets them focus on each other, their passions, and their family, without the stress of chores or errands.
Ken and Jan’s story is a testament to being proactive. Choosing a home at Westmont of Chico while still healthy and independent gives seniors the freedom to enjoy life on their terms, form meaningful connections, and plant roots in a vibrant community before they need assistance.
For them, it’s not just a place to live; this chapter is about savoring life together, nurturing creativity, and building new memories. Their story reminds us that, while still healthy and independent, you can proactively choose a home that supports the life you want. Between Jan’s piano, her flourishing garden, and their shared laughter, Westmont of Chico has become more than just a residence; it’s a home where love and joy continue to grow.
To learn more about enjoying life at Westmont Of Chico, visit them online at www.westmontliving.com and schedule your tour.
WRITTEN BY MICHAELA GULBRANSEN
BraiseD Short Ribs with red wine & root Vegetables
Few dishes feel more comforting in February than slow-braised short ribs. This hearty entrée transforms simple ingredients into something deeply rich and satisfying. Long, gentle cooking creates fork-tender meat and a luxurious sauce that’s perfect for chilly evenings and leisurely dinners at home.
Ingredients
• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
Directions
1. Season ribs generously with salt and pepper.
2. Sear in olive oil until browned on all sides; remove.
3. Sauté vegetables and garlic until softened.
4. Deglaze with wine, add broth and herbs.
5. Return ribs, cover, and braise at 325°F for 3 hours.
Morning Thunder Cafe
A Chico breakfast institution since 1993, this longtime café proves that consistency is the secret ingredient. Owner Dee Luna—part of the story from day one—keeps things proudly unchanged, letting classic comfort dishes do the talking. Biscuits and gravy, country fried steak, huevos rancheros, and hearty scrambles made with locally-sourced meats remain crowd favorites, joined by newer additions like the country fried pork chop. Loyal regulars fuel the soul of the space, especially when campus quiets down, and the beloved Mug Club ensures every visit feels personal. More than a meal, it’s a place where generations gather—and keep coming back.
Nearly 13 years into stewarding one of Chico’s most beloved dining rooms, Rich and Chris Garcia continue to raise the bar on Europeaninfluenced, New American cuisine. The whitetablecloth setting feels polished yet inviting, backed by a menu that evolves often— spotlighting scallops, escargot, and premium cuts like acorn-fed Iberico pork. Recent additions keep things fresh, from a popular weekend brunch launched in 2025 to Portuguese nights, Spanish flamenco dinners, and wine pairings every few months. With general manager Mike Horton now a partner overseeing daily operations, the focus remains clear: exceptional food, wines, cocktails, and service—served seven nights a week, with all-night happy hour at their bar every night. It's a spot you can't miss!
Upgraded Living continues its discussion with Nerissa Prieto, MD, following her recent Q&A with Dermatology Times, where she described the growing problem of overdosed skin. In this second segment, Dr. Prieto explains how prolonged use of strong products and excessive exfoliation can lead to chronic changes that the skin cannot resolve on its own.
Dr. Prieto notes that many individuals arrive with skin that has become reactive, red, or unusually sensitive. These concerns often develop gradually after following online routines that rely on high-strength ingredients or frequent exfoliating steps. Once the skin barrier becomes strained, discomfort can continue throughout the day because moisture regulation and inflammatory control are impaired.
Rosacea is one area of particular concern. Individuals with rosacea already have a delicate barrier and heightened inflammatory pathways. Potent products or repeated exfoliation can intensify redness and make flare-ups more persistent. Many patients believe they are correcting a
problem when these steps are actually provoking further irritation.
The skin microbiome also plays a critical role. This community of beneficial microorganisms helps regulate inflammation and supports normal healing. Harsh cleansers, strong peels, and repeated exfoliation disrupt this balance. When the microbiome becomes unstable, the skin may feel raw, thin, or easily irritated. Healing slows, and the cycle of sensitivity becomes difficult to break.
“These routines create stress that the skin cannot recover from without intentional repair. When the barrier and microbiome are compromised, the skin remains in a state of ongoing irritation until the regimen is simplified and the barrier is supported,” Dr. Prieto explains.
In the final article of this series, Dr. Prieto will describe the recovery approach she calls “radical simplicity,” which focuses on restoring comfort, rebuilding the barrier, and reintroducing products with clarity and purpose.
Upper Crust Bakery & Cafe
This neighborhood café is known for its warm, welcoming feel and a menu that celebrates seasonality. Offerings rotate throughout the year, with these early winter months leaning into blueberry-forward baked goods alongside fresh pastries, quiche, soups, salads, and specialty drinks. Two longtime customer-favorite lunch specials— the pesto chicken sandwich with sun-dried tomatoes, goat cheese, and arugula, and the turkey bacon cheddar melt—have officially earned permanent spots on the menu. Tuesdays are a local ritual: bring your café mug and enjoy free drip, nitro coffee, or a featured drink of the month.
130 Main Street | (530) 895-3866
Mon-Sat 6:30am-7pm, Sun 6:30am-4pm UpperCrustBakeryAndCafe UpperCrustChico www.UpperCrustChico.com
The Grill inside Hotel Diamond
At The Grill inside Hotel Diamond, seafood takes center stage. Executive Chef Belle Sarmento brings a refined, coastal sensibility to the menu, highlighting fresh fish, seasonal ingredients, and thoughtfully crafted plates that feel both elegant and approachable. Guided by Restaurant Manager Aidan Graham, the experience is warm, attentive, and effortlessly welcoming. Whether you’re settling in for dinner or gathering over cocktails, The Grill offers timeless hospitality, a seafood-forward menu, and a setting designed to make you want to linger.
220 W 4th St, Chico | (530) 899-3000 Tues-Fri 3pm-10pm; Sat 8am-1pm, 3pm-10pm; Sun 8am-1pm The Grill - Chico TheGrillChico www.TheGrillChico.com
Downtown Date Nights
Downtown Chico has quietly perfected the art of date night—not through flash or fleeting trends, but through something far more enduring: variety, walkability, and an atmosphere that invites connection. Within just a few blocks, couples can choose from an impressive range of cuisines, dining experiences that span casual to elevated, and entertainment options that transform a simple evening out into something memorable. Whether you’re planning a first date, celebrating an anniversary, or simply carving out time together, Downtown Chico makes it easy to build a night that feels intentional without ever feeling overplanned.
At its heart, a great date night is about choice, and downtown delivers that in abundance. Its restaurant landscape reflects the community's diversity, and creativity. No matter your palate—or your mood—there’s a place that can set the tone for the entire evening.
For couples seeking a refined, intimate, and deeply flavorful experience, look no further than Sofí’z. With richly-spiced dishes and a welcoming atmosphere, Sofí’z feels both comforting and
transportive. It’s ideal for dates centered around conversation, discovery, and lingering over a meal that invites you to savor the moment together.
If your date night leans modern and energetic, Broadway Heights and Parkside Tap House provide stylish downtown settings that feel elevated yet approachable. They’re well-suited for couples who want their night to feel special without feeling formal—an excellent choice for starting the evening with good energy before heading out to a show or concert.
For those craving bold, satisfying flavors and a shared dining experience, Oshio brings Korean cuisine to the heart of Downtown Chico. Korean food naturally encourages communal dining, making Oshio a great option for couples who enjoy sharing plates and discovering new favorites together. It’s lively, comforting, and perfect for dates that prioritize connection over convention.
Japanese cuisine lovers will find a standout option at Rawbar, where sushi and modern Japanese offerings make for
an effortlessly classic date-night choice. Sushi dates have long been popular for good reason—the pacing is natural, the plates are shareable, and the experience feels special without being intimidating. Rawbar’s downtown location makes it a seamless starting point for a night that continues well beyond dinner.
And for couples drawn to timeless comfort and European charm, Sicilian Café remains a downtown favorite. With classic Italian dishes, generous portions, and a cozy, welcoming ambiance, Sicilian Café is the kind of place where ordering dessert feels inevitable. It’s romantic without being fussy—perfect for couples who appreciate tradition and warmth in equal measure.
One of downtown's greatest strengths is its flexibility. You don’t need to lock yourself into a single “vibe” for the entire night. The walkable nature of downtown allows plans to evolve organically.
A relaxed dinner at Oshio or Broadway Heights can effortlessly transition into a live performance at Laxson Auditorium. A polished meal at Sofí’z, Rawbar, or Sicilian Café can give way to karaoke, cocktails, or live music without missing a beat. Downtown allows couples to focus
on each other rather than the logistics of getting from place to place.
Dinner may set the stage, but Downtown Chico’s entertainment options are what truly elevate date night.
The Pageant Theatre is a cornerstone of downtown date nights. Its curated selection of independent, foreign, and limited-release films creates a moviegoing experience that feels personal and intentional. Watching a film here often sparks conversation that continues long after the credits roll—whether over a latenight drink or a stroll through downtown.
Pairing a Pageant showing with dinner at Crush, The Grill, or Lili’s creates a thoughtful, relaxed evening that’s ideal for couples who value shared perspectives and meaningful conversation.
For couples who thrive on laughter and spontaneity, Karaoke Television offers an experience that’s hard to forget. Private rooms allow you to sing freely— embracing nostalgia, humor, and the joy of not taking yourselves too seriously.
Karaoke works especially well after a casual dinner, like you’d find at Tres Hombres or The Banshee, and is a
favorite for anniversaries, double dates, or nights when fun is the primary goal. Few activities break the ice—or strengthen a bond—quite like singing together behind closed doors.
When you want your date night to feel like a true occasion, Laxson Auditorium delivers. Hosting world-class music, dance, and theatrical performances, Laxson adds polish to any evening.
February offers particularly enticing options, including Three Italian Tenors on February 17—a romantic, crowd-pleasing performance that pairs beautifully with an elegant dinner beforehand. Later in the month, Right in the Eye, a live movieconcert celebrating the films of Georges Méliès, blends cinema and music into a creative, immersive experience.
For couples who prefer a lively finish, the Senator Theatre and Parkside anchor downtown’s nightlife scene. With live music, DJs, and events throughout February—including Crimewave: A PostPunk & Darkwave Party and weekend patio parties—the two offer a high-energy way to end the night.
No Downtown Chico date night is complete without a stop at Argus or B
Street. The two excel at creating a warm, social atmosphere ideal for a pre-show drink, a celebratory toast, or a nightcap that extends the evening just a little longer. They’re the perfect in-between stop—before the Pageant, after a performance at Laxson, or once the music winds down at the Senator. Often, these quieter moments of conversation and reflection become the most memorable part of the night.
Downtown Chico succeeds as a datenight destination by removing friction. You park once. You walk everywhere. You choose as you go. The evening unfolds naturally, allowing couples to stay present rather than preoccupied with logistics.
Whether it’s sushi and a movie, Korean comfort food and karaoke, Pakistani cuisine and live performance, classic Italian followed by music, or cocktails after a show, Downtown Chico offers the freedom to shape the night around connection instead of coordination.
In a world that often feels rushed and overplanned, Downtown Chico invites couples to slow down, stay curious, and enjoy the simple pleasure of being together—one block, one bite, and one shared experience at a time.
Creamy mushroom & Spinach Pasta
This creamy mushroom pasta is the ultimate cold-weather comfort without feeling heavy. Earthy mushrooms, tender spinach, and a silky sauce come together for a cozy yet elegant meal. It’s quick enough for weeknights but indulgent enough to feel like a February treat.
Ingredients
• 12 oz pasta (fettuccine or penne)
• 2 tbsp butter
• 1 tbsp olive oil
• 12 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan
• 2 cups fresh spinach
• Salt and pepper
Directions
1. Cook pasta according to package directions; reserve ½ cup pasta water.
2. Sauté mushrooms in butter and olive oil until golden.
3. Add garlic, then cream and Parmesan.
4. Stir in spinach until wilted.
5. Toss with pasta, adding pasta water as needed.
Big Tuna and Ichiban
Since opening in 2008, Big Tuna has built a reputation as Chico’s come-as-you-are sushi destination—where pajamas, prom dresses, and everything in between feel equally at home. The same welcoming, family-style vibe is echoed at its sister restaurant, Ichiban, and pairs effortlessly with a menu rooted in quality and curiosity. Fan favorites include nigiri and sashimi plates, alongside rolls made with fish flown directly from Japan every other day. Beyond sushi, donburi bowls, teriyaki skewers, oyster shooters, and creative seasonal specials shine. Cocktails, beer, wine, sake, soju, and all-day happy hour on Sunday seal the deal—while community support keeps Big Tuna firmly local.
1722 Mangrove Ave Suite 18 | 2072 E 20th St., Chico Sun-Thur 11am-8:30pm, Fri-Sat 11am-9pm BigTunaChico ChicoBigTuna https://bigtunasushi.toast.site
Nash's Restaurant
A Chico classic since 1992, this family-run favorite feels less like a restaurant and more like a second home. Co-owners Amy Clark and Jennifer Woods—both part of the team for over 20 years—alongside co-owners Eddie Montes and Amanda Smith, carry forward a legacy rooted in scratch-made cooking, consistency, and big-hearted hospitality for breakfast, lunch, and dinner. The expansive menu offers something for everyone, from longtime breakfast favorites like chilaquiles and champagne brunch to prime-grade prime rib on Fridays and Saturdays. Regulars return as much for the food as for the familiar faces, big hellos, and even bigger goodbyes. Guided by the standards set by Gary Nash, quality never wavers—and neither does the sense of family.
1717 Esplanade, Chico | (530) 896-1147 Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-2pm Nash's Restaurant NashsRestaurantChico www.NashsChico.com
Dreaming Big Starting Small: My journey into homesteading
Home-raised poultry and pork, bountiful vegetables and ripe fruit, a bursting cupboard of preserved jams, jellies, relishes, and sauces—my just-shy-of-3-acre family farm provides for us in ways I had only dreamed of. Handmade and handcrafted consumables don't just grace the kitchen either; soap, balms, tinctures, and herbal remedies fill my bathroom shelves, alternatives that are often of better quality and more economical than their store-bought counterparts. This was a vision I had for myself, home, and family long ago, and I assure you it did not all come to fruition at once. Homesteading, in my opinion, is a gradual and progressive slope, a slippery one, some might even say.
Growing up in Northern California, neither of my parents was native to a more rural life. Their upbringing in Arcadia was suburban, but they both yearned for a different life. Their choices brought them north, where the lifestyle they desired was curated on a 1-acre property in Paradise. They learned gardening, often from public library books, cooked from scratch more often than not, and my father was an avid sportsman, often gracing our table with wild fowl and venison. So the seed was planted, and all three of their children grew that seed. I, as the youngest, have done so in spades.
Even as a young college student, I yearned for the same grounded life and dreamt of it as my future. I remember a particular incident after spending a year in a dormitory in Alabama, when I returned home to Paradise and helped my mother with a small garden project. I bent down and grabbed a handful of cool, crumbling soil, slowly raised it to my nose, and inhaled the aroma of fresh dirt with the utmost joy and relief. I knew what I wanted, but life, per usual, was a winding path and not a direct line.
A 525-square-foot apartment, practically a shoebox with a bed, was my first residence with the man who would later become my husband. Small pots dotted our doorstep with
herbs and small ornamentals. We upgraded to our first single-family home shortly thereafter, and although much of the green space was shaded by towering pines in Magalia, I still attempted gardening, with little success.
In 2016, we bought our forever home. A little under an acre in Paradise, I finally had the space to fulfill my long-kept whims. Chickens, a garden plot, and a few fruit trees were the gateway. Drying herbs and cooking from garden fresh crops, I was soaring with joy. My property provided a lot, but I didn't even realize what plans the universe had in store for me, for another couple of years.
We lost our home in the Camp Fire, and quickly accepted our exit. City life was a hard pass, and several small towns north of Sacramento were on the table. I quite literally scrolled through a 50-mile radius on a realtor app, filtering by property and home specifications, until we landed on the small farming community of Colusa.
With almost 3 acres at my disposal, the possibilities were spread open in front of me. And in waves crashing like a hurricane making shore, I added and removed, tweaked, altered, and grew into the force of a homestead that we have now. The dream was bigger and better than I had even imagined. One foot in front of the other, we added animals, garden spaces, skill sets, methods, and madness to our lives— the most beautiful chaotic, fulfilling madness. None of us is born with the skillset to do all these tasks; intuition, maybe, and personal guidance and desire, absolutely. But one foot went in front of the other, with drive and a dream.
Being able to sustain myself on food procured solely from our property for an entire month, as written about in my October 2025 article, was a level of my dream I was never certain I could obtain, but it was a monumental and motivational achievement that has only strengthened my desires. I hope to leave you with the notion that I do not write this as a guide. However, I write this as a source of hope and inspiration for anyone with a similar dream. Chase your desires with relentless passion and a lot of patience. I am proof that big dreams can start small and become your life if you work for them and let them, even if the road there feels long and winding.
WRITTEN BY ALISA LEROUX
Chocolate Bread pudding with bourbon sauce
February desserts should be warm, nostalgic, and unapologetically comforting. This chocolate bread pudding delivers all three, with a soft custardy center and rich cocoa flavor. Finished with a bourbon-laced sauce, it’s perfect for sharing—or not—on cold winter nights.
Ingredients
• 4 cups day-old bread, cubed
• ¾ cup chocolate chips
• 2 cups milk
• 3 eggs
• ½ cup sugar
• 2 tbsp melted butter
• 1 tsp vanilla
• ¼ cup bourbon
• ¼ cup heavy cream
Directions
1. Preheat oven to 350°F.
2. Layer bread and chocolate chips in a baking dish.
3. Whisk milk, eggs, sugar, butter, and vanilla; pour over bread.
4. Bake 35–40 minutes until set.
5. Warm bourbon and cream together; drizzle before serving.
Rione Italian Restaurant
Opened in 2023 by husband-and-wife duo Rich and Chris Garcia, this Roman-inspired kitchen channels the soul of Trastevere with a menu rooted in tradition and shaped by travel. Classic Italian preparations anchor the experience before branching into regional influences, with rotating signature dishes crafted alongside a talented head chef. Quality leads every decision, from imported Italian ingredients to a thoughtfully curated wine list and artisanal aperitivo cocktails. Recent additions like ossobuco and duck cannelloni highlight that commitment, while their full bar and soon-to-be enclosed patio elevate the experience. An all-night, everynight happy hour seals the deal.
1990 Belgium Ave, Chico | (530) 487-7021 Sun 4:30pm-8:30pm; Mon-Wed 4:30pm-9pm, Thurs-Fri 11:30am-2pm, 4:30pm-9pm; Sat 4:30pm-9pm Rione Italian Restaurant RioneItalianRestaurant www.RioneChico.com
Wings Unlimited
Bold flavor meets serious comfort at this wingcentric favorite, where choice is the main event. With 20 sauces spanning sweet, sour, bitter, and everything in between—and plans to craft house-made sauces inspired by customer demand—variety reigns supreme. The buffetstyle experience offers unlimited wings, garlic bread, salad, carrots, and celery within a 60-minute window for just $24.99 ($19.99 for students and $9.99 for kids), with newly added boneless strips expanding the lineup. Thoughtful touches include separate fryers for vegan and gluten-free options, plus gluten-free wings and even chocolate cake. With more vegetables and sides on the way, it’s a crowd-pleasing spot built for everyone at the table.
Quinoa isn’t just a grain—it’s a culinary shapeshifter. When blended into a simple dough, it becomes a high-protein, low-calorie, gluten-free alternative to traditional tortillas and chips. Naturally rich in amino acids and fiber, quinoa delivers lasting energy without the heaviness of refined flours. Rolled thin and cooked on a hot skillet, the dough transforms into soft, flexible wraps perfect for tacos or flatbreads. Fried or baked, it crisps beautifully into golden chips with a subtle nutty flavor that pairs well with everything from guacamole to salsa. Healthy, versatile, and surprisingly satisfying, this recipe from Chef Brandon Souders will offer a healthy and crunchy alternative to the usual.
Ingredients
• 1 cup quinoa (tricolor: white, black, red)
• Water to cover
• 1 cup water (room temp)
• 1 big three-finger pinch of salt
Directions
1. Place quinoa in a bowl and cover with water, enough to submerge the quinoa. Let this sit on the counter for 2 hours.
2. Strain water off using a fine-mesh sieve.
3. Place now-softened quinoa in a blender and cover with 1 cup room temp water. Cover with a lid and towel. Blend on high speed until a thin batter is made (about 2-3 minutes).
4. Using a non-stick pan, on medium heat, gently ladle the batter in the pan and cook evenly on both sides for about 2 minutes per side or until golden brown. Use a bigger ladle and pan if you desire a larger size for wraps or burritos. This recipe should yield 10-12 4” tortillas.
5. You can enjoy as is or fry them in hot oil for tostada shells, tortilla chips, or hard-shell tacos, as pictured here.
Déjà Vu Breakfast Company's Blueberry Lemon Ricotta Pancakes
Déjà Vu Breakfast Company’s blueberry lemon ricotta pancakes are the kind of dish that makes mornings feel indulgent in the best way. Light, fluffy, and perfectly balanced, they burst with fresh blueberries, bright citrus notes, and creamy ricotta richness. Each bite feels both comforting and elevated— proof that breakfast can be simple, soulful, and completely unforgettable.
Batter Ingredients
• 1 quart buttermilk
• 2 large eggs or 3 small eggs, whites and yolks separated
• ⅓ to 1/2 lb ricotta (adds rich creaminess to the batter)
• ½ lemon
Batter Directions
1. Place egg whites in small mixer and add 1 tsp of cream of tartar, whip until stiff peaks are formed
2. While egg whites are being whipped, mix buttermilk, egg yolks, and oil in mixing bowl, then add ricotta, zest, and juice from lemon
3. Add pancake mix and whisk (there should still be small clumps visible when done)
4. Fold in egg whites once stiff peaks have formed
5. Pour onto hot prepared griddle
6. Add fresh blueberries, 10 to 15 per pancake while on the grill or a small handful of frozen wild blueberries
Blueberry Coulis Ingredients
• 1 1/4 lbs frozen blueberries
• 1 cup brown sugar
• 1/2 tbsp lemon juice (helps with consistency)
Blueberry Coulis Directions
1. Bring all ingredients to a light boil, turn down and simmer for 15 minutes or until reduced a little. Allow to cool.
2. Blend until completely smooth
bring us home
Butte County has an inordinately high number of animals in need of adoption due to a number of factors including wildfires, floods, and irresponsible breeding. Please consider adoption as an option for increasing the love in your own household. These soon-to-be pets can be adopted by calling the Chico Animal Shelter at (530) 894-5630. You can also visit their website at www.chicoanimalshelter.org
The biggest little surprise
Reno has a reputation problem—and honestly, that’s part of the fun. Say its name out loud, and someone will inevitably smirk and mutter something about slot machines or bachelor parties gone sideways. But the “Biggest Little City in the World” has always been more complicated than its punchlines. It’s a place of reinvention, resilience, and surprises hiding in plain sight. And after a recent road trip that reminded us just how much Reno has going for it, we’re here to say it: this destination is worth your time.
The journey started in familiar territory— Chico—where we loaded up a 2025 Subaru Outback Limited, generously provided by our friends at Pajouh Automotive Center. If ever there were a car built for Northern California and Nevada roads, this is it. The Outback’s
all wheel drive handled mountain passes with quiet confidence and effortlessly converted into a nimble city commuter when needed. Heated seats kept us cozy as temperatures dropped, and adaptive cruise control made long stretches feel effortless. Add in lane departure warning and an impressive 32 mpg fuel efficiency, and suddenly the drive became part of the vacation instead of something to power through. Worthy of note, the entire roundtrip cost us only $39.14 in gas.
We aimed east, climbing toward Truckee with the kind of anticipation that only snow-covered pines and bluebird forecasts can create. Our first stop was Northstar, because if you’re going to pass a world-class ski resort, you might as well strap in. A full day of snowboarding reminded us why this mountain is such a
favorite—immaculate grooming, playful terrain, and that polished-yet-laid-back vibe that makes even a cold chairlift ride feel luxurious. And, as if on cue, we ran into a couple of Chicoans on the mountain. It happens every time. There’s something comforting about realizing that no matter how far you roam, someone from home will inevitably be carving turns just a few runs over.
From Northstar, the drive to Reno is short but scenic, dropping out of alpine calm and into high-desert energy. Reno rises quickly, framed by the Sierra Nevada on one side and wide-open sky on the other. It feels like a city that knows where it came from—and isn’t afraid to evolve.
Reno’s story begins in the mid-1800s as a dusty railroad stop, a place
people passed through on their way to somewhere else. Then came the Comstock Lode, bringing silver wealth, saloons, and a certain anything-goes attitude that never quite left. By the early 20th century, Reno had become famous for its liberal divorce laws, earning it the nickname “Divorce Capital of the World.” People arrived brokenhearted and left legally single, sometimes within weeks. Gambling followed, neon signs lit up the streets, and Reno leaned into its role as a Western escape hatch for those craving freedom, fortune, or just a good time.
But Reno today is less about quick divorces and more about intentional stays. Tech companies, artists, outdoor enthusiasts, and food lovers have all found a home here, reshaping the city without erasing its grit. That blend—old-school swagger with new-school creativity—is what makes Reno interesting.
Downtown is the obvious starting point. The iconic Reno Arch, strung with lights and history, still stretches across Virginia Street, welcoming visitors like an old friend who’s seen some things but still knows how to have fun. Walk a few blocks in any direction, and you’ll feel the layers: classic casinos humming alongside modern coffee shops, art murals splashed across brick buildings, and riverfront paths where locals jog, bike, and linger with dogs and drinks in hand.
The Truckee Riverwalk is one of Reno’s great surprises. Lined with bars, restaurants, and shady benches, it’s the social spine of the city. On warmer days, kayakers float by while patios fill with conversation and clinking glasses. It’s lively without being overwhelming, energetic without trying too hard.
Reno also delivers big on recreation. In winter, ski resorts like Mount Rose are practically in town, offering powder days without the long drives. Summer brings hiking, mountain biking, paddleboarding, and festivals that spill into the streets. Lake Tahoe is just a short drive away, but Reno itself never feels like a consolation prize—it’s a hub, not a placeholder.
Food-wise, Reno has quietly built a scene that rewards curiosity. One of our favorite stops—and a long-time magazine favorite—is Death & Taxes, a bar that manages to feel both timeless and daring. Tucked into a moody, intimate space, it’s the kind of place where bartenders actually care about balance, technique, and storytelling. Their cocktails aren’t just drinks; they’re conversations.
We gravitated, as always, toward a couple of standouts. The Death & Taxes Old Fashioned is a masterclass in restraint—spirit-forward,
perfectly tempered, and unapologetically classic. Then there’s the Without Hope, a beautifully layered cocktail that balances herbal notes with citrus brightness, proving that complexity doesn’t have to be intimidating. It’s the sort of bar where you intend to stop for one drink and somehow end up closing the place down, debating which cocktail was your favorite while promising to return soon.
For dinner, we headed to Kwok’s, a Reno staple that’s been feeding locals and visitors alike for years. Asian fusion can be a risky label, but Kwok’s delivers comfort with confidence. The sweet and sour shrimp hit that ideal balance of tangy and rich, while the General’s chicken brought just enough heat to keep things interesting without overwhelming the palate. And the chicken chow mein— simple, satisfying, and deeply nostalgic—was the kind of dish that reminds you why classics become classics in the first place. It’s unfussy, delicious food that doesn’t chase trends, and that’s exactly why it works.
When it came time to check in, we returned to one of our favorite Reno stays: Whitney Peak Hotel. Located right downtown, it’s modern, stylish, and refreshingly free of casino smoke. But the real showstopper is outside—the giant outdoor rock wall, which rises dramatically along the building’s exterior. It’s hard not to pause and stare as climbers scale the wall against a backdrop of city lights and mountain silhouettes. Whitney Peak feels emblematic of Reno itself: adventurous, unexpected, and unafraid to stand out.
Rooms are comfortable without being stuffy, the location is unbeatable, and there’s an unmistakable sense that this is a hotel designed for people who actually want to experience the city, not hide from it. Whether you’re heading out for a nightcap or waking early to chase fresh powder, it’s the kind of place that supports both plans equally well.
What makes Reno special isn’t any single attraction—it’s the way everything coexists. You can snowboard in the morning, sip craft cocktails in the afternoon, and catch live music at night without ever feeling rushed or out of place. The city doesn’t demand reinvention from its visitors; it simply invites you to settle in and see what unfolds.
Driving back toward Chico, the Subaru Outback humming steadily beneath us, we found ourselves talking less about what we’d done and more about when we’d return. Reno has that effect. It sneaks up on you, wins you over quietly, and leaves you with a sense that you’ve only scratched the surface.
So yes, Reno still has neon lights and casinos, and thank goodness for that. But it also has soul, scenery, and a growing sense of confidence that feels genuine rather than manufactured. It’s a city that’s learned to embrace its past while carving out a future that’s equal parts adventure and authenticity.
If you haven’t given Reno a fair shot lately, consider this your nudge. Load up the car, aim east, and see what happens. Chances are, you’ll come back with a few stories of your own—and maybe even run into someone from Chico along the way.
