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I am a sucker for a good restaurant success story, especially those that happen on a slow burn over the duration of many years.

In 1991, Raj Jain opened Luna Loca in the Livery Mercantile, Danville, with a vision that would soon explode.

Raj was ahead of his time and saw the inherent value of the margarita and the marketable wiles that the concoction could provide. With this vision, he started the first ever “Margarita Committee.” Every full moon (the argument for the title of the restaurant is not unlike the chicken and the egg), Raj would gather his members up and taste a variety of tequilas and mixers. This led to an explosion of interest that would soon take over the bar, then the whole restaurant, until finally the entire parking lot, with live bands, portable bars and whole roasted pigs.

Sadly however, the town of Danville was not prepared for this onslaught of full-moon aficionados and soon shut down the operation.

Since that time, Raj has grown Luna Loca to a 2500-3000 patron-a-week business (50% of which come in more than once a week), with patrons that seldom look at a menu and simply get “the usual.”

Fast-forward to March 2015, and for the first time in 24 years, Raj is going to spread his wings and try to recreate the party… in the same parking lot!

Raj has acquired the property where currently Martini Sky is housed, and Patrick David’s before her (restaurants are always referred to as women to me and to be treated as such). He will open “Dana’s,” named after his “better half” –a place for good old-fashioned comfort food with a chef’s touch.

The menu will boast Stuffed Chicken, Scampi, Sole, Filet Mignon and a myriad of salad creations, all created by new Chef Luis, formerly of Marcellos then 17 years at Forlis in Alamo. Bottom line, and most important is that this man knows how to cook for our small town demographic and has kept people in their seats for many years with his creations. You can expect the same at Dana’s.

The décor will remain somewhat the same, as Martini Sky is relatively knew (at least by décor genres) and they certainly did it right! The high bar tables will come out and make way for the more intimate booths. Raj is laying down hardwood floors covered with a Persian rug motif to add warmth.

Raj’s son, Shekhar (Jake) Jain, will be the General Manager. They will keep the above bar TVs, and the lighting will remain elegant and low enough to provide privacy bubbles amidst the hustle.

As Danvillites, we have grown accustomed to getting to know our servers and them getting to know us. One of the largest concerns we have is when keys change hands and we’re starting over with names and faces. Not so at Dana’s. A couple of the key faces seem to come grandfathered in with the property and stem from the Patrick David’s era. Brian will remain behind the bar, and while the ink is yet to dry on this, Dori is expected to return on the floor.

The most excitement with this new venture is that Raj is going back into his bag-o-tricks and looking to breathe life back into his “committee” formula. Not unlike it’s predecessor, Raj will be looking to do a Wine Comittee, this time with the knowledge and cooperation from Danville, lest it spills past the perimeters of his modest patio.

Forty years ago, Raj came here from India and took a job in a restaurant. Like so many of us, he was infected and carries with him the same passion as he did then. We are lucky that he landed locally and continues to show us what proprietorship is supposed to look like.

416 Sycamore Valley Rd. W, Danville, CA 94526

“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.” H.L. Mencken

Before immigrating to the United States in the 1920’s, my parents had never heard of eating corned beef with cabbage. Once here, they quickly adopted the American St. Patrick’s Day tradition expected of all good Irishmen… and not-so-Irish-men.

Unfortunately the one-pot-wonder-recipe my mother found in a newspaper involved boiling the life out of everything until the beef was fork-tender (a good thing), the potatoes had reduced to a watery pulp (not such a good thing), and the only thing holding the cabbage together was its overpowering stench. No wonder people drink green beer.

That was then and this is now. It’s time to give cabbage its due respect. High in fiber and low in cost and calories (a mere 22 for 1 cup of uncooked chopped cabbage!), there is good reason why it has been savored all over the world since ancient times. Braised, steamed, stir-fried, stuffed, or raw for slaw, this cruciferous vegetable contains a goodly amount of vitamin C as well as some vitamin A.

Colcannon is a classic Irish dish that showcases the less scary side of cabbage. To make it, simply stir cooked cabbage into buttery, freshly mashed potatoes. When entertaining, however, I often introduce cabbage to an old standby potato recipe that can be made a day or two in advance. (The addition of cream cheese, though barely perceptible, acts as a stabilizer to keep the spuds creamy.) I happen to prefer the texture of potatoes whipped with an electric mixer, but feel free to go old-school and mash them by hand.

This may not be the best choice for weight watchers, but St. Patrick’s Day comes but once a year.

Make-Ahead Colcannon

10 medium russet or Yukon Gold potatoes (about 3 1/2 pounds total), skins on, scrubbed clean
6 tablespoons butter, plus extra for greasing the baking dish, at room temperature
1 small head of cabbage (about 1 pound), cored and thinly sliced or chopped (to make 3 to 4 cups)
1 (8 ounce) package cream cheese, at room temperature
1/2 cup heavy (whipping) cream, half-and-half, or whole milk
Salt and freshly ground pepper
Paprika and/or chopped fresh chives or parsley for garnish

1. In a large pot, boil the potatoes in salted water until tender when pierced with the tip of a sharp knife, 25 to 30 minutes. Drain in a colander. When cool enough to handle, peel if desired.

2. In the same pot, melt 2 tablespoons of the butter over medium heat. Add the cabbage and cook, stirring occasionally, until wilted, 3 to 5 minutes.

3. Using an electric mixer, mix together the cream cheese, cream, and another 2 tablespoons of the butter until blended. Gradually add the hot potatoes, beating after each addition until smooth and soft. Stir in the cabbage. Season to taste with salt and pepper.

4. Spoon the potato mixture into abuttered 2- to 2 1/2 quart baking dish or ovenproof casserole. Melt the remaining 2 tablespoonsof butter and drizzle over the top. (At this point, potatoes can be covered with plastic wrap and refrigerated for up to 2 days; return to room temperature before reheating. Or, if potatoes are made only 2 hours before serving, refrigeration is unnecessary; leave in a cool spot, covered, at room temperature.)

5. Preheat the oven to 350° F. Bake, uncovered, until heated through and lightly browned on top, about 30 minutes. (Alternatively, reheat in the microwave.) Just before serving, dust lightly with paprika and sprinkle chives over the top. Serves 8 to 10, though—since this reheats beautifully—you will probably want leftovers for the next day.

Variations:
–Use an equal amount of thinly sliced kale instead of cabbage.
–Or, for a make-ahead version of another Irish classic called Champ (one of my dad’s favorites), substitute 1 bunch of thinly sliced green onions (scallions) for the cabbage.

Cabbage Trivia
–Cabbage varieties include the commonplace pale green (often bordering on white), red, crinkly Savoy, the elongated Chinese Napa cabbage, and bokchoy.

–A member of the mustard family, cabbage has a long list of relatives that includes broccoli, cauliflower, Brussels sprouts, kale, kohlrabi, turnips, and rutabaga.

–The word cabbage is a derivation of the French word caboche, a common term for “head.”

–Just-picked cabbage does not deteriorate as quickly as many other vegetables, but does lose moisture when refrigerated. Many farmers’ market growers harvest their cabbage once or twice a week so it doesn’t remain too long in a cooler. Because of this, farmers’ market shoppers get a sweeter, crisper, juicier cabbage than they would find in a supermarket.

–Look for cabbages that are firm and feel heavy for their size.

–Store farm-fresh cabbage in an open plastic bag in the refrigerator for up to 10 days.

–Unadorned cabbage makes a great backdrop for other flavors. For variety when cooking, add bits of bacon, prosciutto, or pancetta; caraway or fennel seed; onion; garlic; or fresh herbs to enhance flavor. Dried fruit or freshly sliced apple are also nice additions; or simply toss cooked cabbage with freshly grated Parmesan cheese just before serving.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!

Q. If, I don’t use organic seeds, can I still have an organic vegetable garden? How do I know if the seeds I’m buying are organic?

A. The term “organic” has been used (or maybe better said “misused”) for some time. There were no uniform standards for growing crops without synthetic fertilizers and pesticides. In 2002, the USDA addressed this question by establishing the national Organic Program (NOP). The NOP established strict standards for the term “organic” food crops, seeds and farms. The USDA Organic symbol is attached to those that meet the standard. That being said, you can still have an organic garden without using Certified Organic Seeds, as it’s not the critical component when growing healthy homegrown fruits and vegetables. An organic garden starts with healthy soil by adding organic matter in the form of homemade compost, soil amendments and some animal manure. With our clay soils, adding organic matter improves the soil’s texture as well as attracting soil organisms that create nutrients for plants to use. The improved texture increases the drainage so a soil can breathe.
Organic matter is annually replenished in the spring as soils are depleted from the previous year. The use of cover crops can also be included, although they are not as practical with today’s smaller yards. There are lots of recipes for soil amendments available at your favorite garden center. Whichever one you choose, my general rule of thumb is to be generous with the organic matter. If you feed the soil then the soil will feed your plants. It’s really common sense. Organic fertilizers supplement the organic matter with additional nutrients. Today we have lots of choices, so it shouldn’t be difficult to find an organic fertilizer at your favorite garden center. Mulching for weed suppression and moisture conservation should be practiced. There are many non-toxic solutions for insects and fungus problems. It’s the cultural practices—not the seeds—that yield an environmentally friendly and healthy source of homegrown fruits and vegetables.

Q. My Bougainvillea was doing great until the frost when it turned brown. I have yet to see any new growth. What is the chance of it recovering?

A. It is a bit early to tell, so I wouldn’t give up on it as yet. It’s always a bit iffy how well a Bougainvillea survives cold temperatures. The foliage will always turn brown but it is the damage to the stems that is the key. The location in the landscape plays an important part in the recovery. With the cold temperatures we had, I believe those planted close to a heated structure will recover while those out in the open are “toast.” The escaping heat from the structure could have kept the plant warm enough. You should have a pretty good idea by the end of April or Mother’s Day at the latest. Bougainvilleas should never be planted with a long-term horizon. It may over winter for many years but eventually a cold spell gets it.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523 and on Facebook at Facebook.com/Buzz.Bertolero

Reiki has become a popular treatment for those who seek to calm that unseen energy that surrounds us. I know, I know, it sounds like a hoax – one of those schemes to trick people into spending money on a seemingly made-up idea. I can tell you, in all honesty, at one point, I was as skeptical as you might be. As long as you’re open to the idea that energy is real and that of others does, in fact, affect you, you’ll see the benefit of this type of work.

A Japanese technique for stress reduction and relaxation, this type of energy work also promotes healing, both physically and mentally. It’s a seemingly simple treatment involving light touch to administer healing energy properties for the ailing. As someone who has been around this type of energy work my whole life, I can attest to its healing properties first hand and from the praise expressed by our clients.

Our bodies are made up of unseen energy fields that can become blocked or hindered, due to outside influences or injury. Reiki helps to unblock and alleviate stress and pain, enabling the mind and body to work more effectively and efficiently. The energy works to help calm your nerves and quiet your head; racing thoughts and anxiety are often dissipated with energy work. If you find yourself with a mind that won’t quit buzzing when you’re trying to relax or just live your life without any nagging thoughts, Reiki is highly recommended.

Unlike traditional massage, there is no need to undress for Reiki treatments, so you’re able to remain comfortable throughout the session. During the treatment itself, many people experience different types of sensations. These range from vibration to a feeling of pulsating; sometimes areas feel a heating or cooling sensation after being touched. Whatever the feeling is, people are always amazed with the results.

We offer Reiki massage to help promote even more relief and relaxation during your already much needed massage, as well. Give me a call at the spa and I’ll be happy to answer any questions that might be running through your head now. We have special pricing options for this unique type of work, so come in and give it a go!

Just Mail-in Your Head and We’ll Send it Back with Perfect Teeth

It sometimes appears that this simplicity would be the most beautiful and desirable dental practice achievable. No need to study the medical history or take time reviewing it with the patient. After all, the patient came in for their teeth and, as dentists; we are not allowed to get involved with the diagnosis and treatment of medical conditions.

If any industry could be guilty of violating antitrust laws it would be the medical industry, including the pharmaceutical industry. Politics and demagoguery rule here.

James Watson, winner of the Nobel Prize for the discovery of the DNA double-helix, made this statement; “We are being run by rich trash without regard for the truth or reality.” Is this how our medical system should be?

Simply by reviewing a patient’s medical history, including dietary and lifestyle habits, we can not only help explain dental problems, but help to reveal a need for a medical referral. Last year while reviewing one of my TMJ/TMD (temporomandibular joint dysfunction) patient’s history and symptoms, things didn’t add up. I referred the patient for a CT scan which revealed a very aggressive sinus infection approaching her brain. I made a referral to an ENT that afternoon who immediately told her “you are not going home” and the potential life saving surgery was done at once. She had been to several specialists already that skipped over the diagnosis, assuming it had something to do with her teeth and TMJ.

It doesn’t take more than one such experience to make this thorough review a regular part of one’s practice. Many times, when a patient has arthritic symptoms, a few changes in dietary habits can result in the symptoms being diminished and sometimes vanishing. According to the medical industry rules, as a DDS I shouldn’t discuss medical problems. Therefore I refer the patient to the proper literature for guidance and encourage them to become more knowledgeable about their health. If you study the side effects of some of the arthritic drugs you would be so much better off changing your diet.

Treatment for TMJ problems, as taught by many institutions, is centered on the function of the teeth, the facial muscles and the joints. In my book, WHY, The Question That Could Save Your Life, my main complaint against many medical and dental practices is that they are designed to treat symptoms, not causes. Yes, the teeth can be part of the problem with TMD, but teeth are not naturally meant to be together, they should only come together when swallowing. The actual cause of the patient clenching or grinding should be diagnosed and corrected, especially before spending thousands of dollars on dentistry that might not solve the problem. The cause can vary from hormone imbalance, to excessive stress, to bad diet, to sleep apnea and more. Many causes, when corrected, can result in dramatic changes in one’s health and happiness. The “Mail in Your Head” dentist will miss out on the joy of really making a difference. These patients often become friends and supporters for life.

My office, Advanced Oral Diagnosis Treatment Center, is located in Danville. The phone is 925.837.8048. I have two websites; www.AODTC.com and www.drbrownwhy.com. The initial exam is complimentary.

Joint pain, known as arthritis, comes in many forms. The most common type is osteoarthritis, known as “wear and tear arthritis.”

Joint pain can flare up for a number of reasons—some of which may be overlooked by conventional practitioners. Many of my patients ask me if their pain is caused by arthritis. Sadly, it is estimated that one in five Americans has been diagnosed with some form or arthritis. There are over a hundred different arthritic conditions, rheumatoid arthritis and osteoarthritis being the most well known.
Rheumatoid arthritis is an autoimmune disease causing inflammation in the synovial fluid of the joint.

Rheumatoid arthritis is most common in the hands and feet and is frequently accompanied by a hot or warm feeling in the joint, stiffness for over 30 minutes in the morning, the same joint affected on both sides of the body, polyarthritis (more than one joint affected at a time), and pain that can last through the night. With this form of arthritis, most of my patients notice the pain eases the more they use the joint.

Osteoarthritis, on the other hand, feels worse the more we exercise and as the day wears on. Also linked to inflammation, this type of arthritis can be traced back to a breakdown in the joint cartilage. It generally affects the hips, knees, spine, hands and feet and develops as more of a wear-and-tear situation, whereas rheumatoid arthritis is closely tied with genetic factors that lead to an autoimmunity problem.

What you need to know if you suffer from arthritis.
All forms of arthritis involve some kind of inflammation—either local or systemic. When injured, a chain of events in your immune system known as the inflammatory cascade is triggered. This is what causes the redness, swelling and pain we often see with an acute injury. When this process, known as local or acute inflammation, turns on and then off in response to injury it’s a sign of a healthy immune system. Yet when the symptoms of inflammation don’t disappear, it tells us that your immune system is unable to turn itself off when it should and therefore leads to a state of chronic inflammation.

How do I begin to heal my arthritis pain naturally?
1. Adopt a healthy diet rich in natural anti-inflammatories. Eat small meals often and choose a diet of richly colored fruits and vegetables, lean proteins, and pure omega-3 fatty acids. Reduce foods that contribute to inflammation such as refined sugar, white flour/baked goods, canned or packaged foods.

2. Correct vitamin and mineral deficiencies: Vitamin, mineral and antioxidant deficiencies have been shown to suppress immune function and contribute to chronic degenerative processes such as chronic inflammation, arthritis, cancer, Alzheimer’s, cardiovascular disease and diabetes. Special blood testing can reveal what your body has absorbed from your food and/or supplements over the past six months and zero in on what is deficient. Micro-Nutrient Testing allows a person to know exactly what to eat and/or supplement in order to support their healing process. By correcting nutritional imbalances the body is given the building blocks it needs to naturally create its own anti-inflammatories and heal from the inside out.

3. Class IV Laser Therapy. Ending the pain caused by arthritis requires stopping the cycle of inflammation. Class IV laser therapy is an excellent method for this, because it is presently the only modality that can both reduce inflammation and heal tissue simultaneously. Laser therapy creates an optimal healing environment that reduces inflammation, swelling, muscle spasms, stiffness and pain. As the injured area returns to normal, function is restored and pain is quickly relieved.

We have great success helping people solve the causes of their joint pain. If you suffer from arthritis it is worth your while to spend some time figuring out which of any number of factors are contributing to your pain—and which combination of therapies will help heal it. The good news is—you can do it without drugs, and you don’t have to give up any of the activities you love!

For more information or to set up a consult with Dr. Niele Maimone call 925.362.8283 or visit www.alignhealingcenter.com.

March into Spring with a New Trendy Look

This season, add a little skip in your step with a mouth-watering lip shade that is fresh and brilliant. It may be your year to try something new, to discover a brave new color and spice things up! When exploring new colors, always choose a hue that complements your skin tone while also stays true to the trends of the season. Get out of your beauty color box and try something like a watermelon lip shade, or a soft, moss-green eye color; don’t underestimate how original it may be on you. Also investigate a new shimmer blush color, such as a soft pink or a warm shade of berry. You want to look like yourself, yet with a fresh, new twist that brightens.

Transform Eyes
Even though there is a multitude of peach, gray, pink and bright colors in clothing this season, you don’t want to match your make-up to these colors. Our enchanting cosmetic fashion creates a new kind of beauty. What works now is naturally colorful, fluidly-applied, pastel eye shadows with a natural edge. Apply nude pink on the lid, then sweep a soft, moss-green shade in the crease, finished with a warm, light-shimmer beige or golden tone under the brow. These colors will help complement the spring tones you wear, making you look unique, trendy and updated. Soft eye colors will brighten up your look without a dramatic change, while you appear refreshed, polished and ready for spring.

Illuminate Skin
Gleaming skin is in, whether delicately pinked or reflecting a healthy glow. Blush colors are updated with baked pinks, soft rose gold, and peach tones with a touch of golden bronze for that nice lift and youthful glow. Just sweep it over the apple of your cheeks and a little on the forehead. For a freshly-showered, silky look to the skin, add a delicate face bronzer shimmer to the cheeks and forehead.

Go Glossy
Shine is the simplest seasonal update. Because really…who doesn’t want to add a little brightness after a dull winter? Lips want all the attention this spring. The secret in seeing a different or brighter you is in changing your lip color! Simple, right? This season we’re seeing subtle radiance with high pigment pinks, mouth-watering mauves, and delicate corals. These colors will complement any spring fashionista, while keeping it real without looking like you tried. Keep it simple, smart and edgy. Don’t forget to use a nice lip treatment to soften dry lips. Choose lip conditioners that have peptides to increase hydration, plump collagen and smooth lines so lips look full and youthful.

Take the Spring Challenge
Take charge today and March into Spring with a new edgy look that’s more refined than ever. Find out today and move in the right direction to find your perfect spring wardrobe of colors that brighten you, leaving you feeling confident and natural. The Rouge will be offering free Spring Seasonal Updates starting in March through April 30th. Discover the fashion trends and secrets to make them a reality for you.

The old saying is that March comes in like a Lion and goes out like a lamb ( or was it the other way around?). March, lions and lambs! Let’s give it a go.

1. What was the name of the lion in “Born Free?”

2. Chris’s Crew was the outstanding defensive backfield for which NFL franchise in the 1950s?

3. What actor won the Best Actor Oscar for “Best Day of Our Lives”?

4. Here is one we learn from the crosswords. What British essayist wrote under the pen name of Elia?

5. The “poor little lambs that have gone astray” is from which college song?

6. Who were the four March children in the classic book “Little Women?”