September, Issue One

CASEY STORTEON

ASEY STORTROEN

CONTENTS SEPTEMBER 2010

ENTERTAINMENT/

TALENT/

SCENE/

THE POINT/

THREAD IS... /

03 SHOW YOUR STYLEWhat is holding you back?

06 NEW CLAIRVAUXThis winery is local and Internationally awarded

07 COVER STORYThe fashions of Siobhan Barrett

09 ABLE ABEA clothing designer pushing others forward

11 THE DISH

A recipe for an intimate occasion

13 PAINTING THE TOWN Threads own launch event

ON THE COVER:

Designer, Siobhan Barrett and models (left to right), Janeva Sorensen, Mogen Fishback, Olivia Frischer, Lindsey Siegel. Styling by Cara Fox. Photo by William Martin.

Runway gowns from Siobhan’s sculp-tural senior thesis at the Pratt Institute. Inspired by the works of Dale Chihuly.Earrings by Off the Chain, available at Lulus.com

Boots by Jeffrey Campbell, available at Lulus.com

Heels by Nine West Shoes

The mission of THREAD is to showcase and develop talent in Northern California through a network of venues, artists, entertainers, and

entrepreneurs.

Additionally, thread-maga-zine.com serves as a social calendar for the community with up-to-date listings of events, reminders, and ticket providers.

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www.thread-magazine.com

201 Broadway Street . Chico, CA 95926 Hours: 4:30 to close 530-342-7000

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Meet ChefsNate Jason

W E E K L Y S P E C I A L S

Monday - Pasta Night: Mix & Match any pasta dishfor just $12.99 *Also serving regular menu itemsThursday - “Mojito Night”: Select from 5 different Mojitos just $5 all night Sunday - Family & Friends: Choose from select traditional entrees for just $15

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favorites and our signaturedishes, our chefs regularly

introduce new Italian creationsyou’ll want to experience.

Our staff is committed to delivering the best in fine dining.We hope we see you here

SHOW YOUR STYLE

About a year ago, I took my inaugural trip to L.A.’s fashion district in hopes of find-ing some new sourcing for my clothing line, Restored Clothing Company. Within five minutes of stepping onto the streets I was overwhelmed by the variety and wealth of colors, textures, and creativity that poured out of every market front. Watching bolts of fabric being purchased by the armloads, possibly by an up-and-coming designer made me consider the process that goes into a person’s particular taste.

All of us remember in our youth, those individuals who took risks with their style. Some were laughable, others were setting new trends, and the rest of us stayed in formation with the mainstream prospects on the local clothing retailers’ racks.

Thankfully today, I can say that my own taste and style has evolved and matured. I take pride that my choices in fashion carry demonstrate to others that I know myself and understand that I am in control of what I wear. At times, I do look as though I am

THE POINT

THREADENTERTAINMENT/ TALENT/SCENE

NICK GUERARD MICA MORENO

Copublisher Copublisher

MARCY KISER

Managing Editor

WILLIAM MARTIN BRENT HOLLAND ALEX JOHNS

RAFAEL KYLLONEN

Photography

DANIELLE JAMES JENN CARTIER KATE DRAKE

Writers at large

ANDREW SLANKARD

Videographer, thread-magazine.com

perpetually going to the gym, and other times people may wonder what the occasion is. The point is, I am free to express myself and so are you.

Once you have the understanding that your internal creative composure can mirror the outside, it is a very liberating experience. Now, I am more vested to speak from a man’s perspective and can say that I feel sense of confidence when my shoes are polished and my hair has product in it. To me, there are key elements that I feel shouldn’t obsess about or ignore when it comes to my outward composure. Mostly because I feel that if they are ignored, they can become obstacles in my work and if they are cared for, then they work for me.

I encourage you to take a risk and invest in that timepiece or eyewear you have thought about getting. Do not allow it to define you because the best things lay beneath the surface, but do allow it to free you to be more who you want to be.

Again, many people talk about doing things or trying things in their lives that require huge steps and all they ever accomplish is bending others’ ear about the idea. I think taking larger steps involving passion and dreams requires practice. So go ahead and practice being an individual, learn what it feels like, and embrace it. Once this is accomplished, I would say you are on a great road to showing the world your unique style.

- MICA MORENO

WE WANT TO HEAR FROM YOU!

CONTACT THREAD AT

[email protected]

03 09.10/ thread-magazine.com

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Local Dining GuideProviding PDF menus, images and reviews of the areas finest cuisine.

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ENTERTAINMENT/

NEW CLAIRVAUX...

Before the coming cold, a fresh harvest of wine grapes and their unique mixtures are gently brewed

for your palette’s delicate style. Northern California offers a variety of intimate vineyards and opportunities to discover the passion and history behind winemaking, and the tastes you prefer.

After touring, we chose to showcase New Clairvaux, La Rocca, and Odyssey Winery based on their distinct history, superior quality, and convenience.

New Clairvaux

A narrow country road leads to old brick structures, sodden with historic nostalgia; a calming atmosphere that comple-ments smooth sips of Syrah, Tempranillo, Graciano, and Alba-rino wines. The New Clairvaux monastery is surrounded by 13 acres of land and offers a tasting room touched with a level of sophistication.

The process of growing grapes and producing fine wines for Cistercian Monasteries in Europe dates back centuries. In 1955, the chosen Trappist monks of New Clairvaux, were sent from Kentucky to establish a Californian monastery; the first winemakers and producers in North and South America.

During harvest, the Vina community surrounding New Clair-vaux help to pick grapes but a small number of monks do most of the labor. About four tons of grapes are hand-picked and sorted daily to begin the transformation process.

“We produce by the work of our own hands,” Father Paul Mark, Abbott of New Clairvaux said. “It’s not just a lucrative business; we’re trying to live by the gospel.”

Working alongside the brothers of New Clairvaux is Aimée Sunseri. She graduated from UC Davis with a degree in Viti-culture and Enology, and is a fifth generation winemaker who manages everything from planting to bottling. “Our goal is high end quality,” Sunseri said.

by Danielle James Photography by Rafael Kyllonen


“We mix the style of wines… a little of everything to appeal to multiple types of palettes.”

Join local and international members of New Clairvaux’s wine club to receive 2o% off each purchase, invitations to exclu-sive events and access to new releases. For more information regarding hours or events call (530) 839-2200.

La Rocca Vineyards

La Rocca Vineyards, a family-run winery has proudly made organic wines for over 25 years. Their nine varieties are all grown from nutrient-rich soil and are free of sulfites, a fruit preservative used in many wines.

Their winemaking process differs from many vineyards, to produce rich, deep flavored wines. A high skin-to-grape ratio gives each bottle adds a unique savor to the standard body of Cabernet Sauvignon, Lush Late Harvest Zinfandel, and a Rose wines.

La Rocca’s vineyard rests in the heart of Forrest Ranch, off Schott Road. Tasting and tours can be scheduled by calling (530) 899-WINE (9463).

Odyssey Winery and Vineyards

Odyssey produces full-flavor, award-winning wines with a minimalist style. The winery was built mostly by the owners themselves and stands stoic at the center of it’s vineyards. The tasting room pairs delicious wines with gourmet food and modern art.

Odyssey offers tastings each Saturday from 1p.m. to 6p.m. In addition, the winery accommodates special events, group functions and corporate meetings.

Visit Odyssey on your way north, it’s close, cozy and enjoy-able for the whole family. For more information call (530) 891-9463.

SIOBHAN BARRETT, FASHION DESIGNER

TALENT/ by Marcy Kiser Photography by Rafael Kyllonen

PROPER NOUN \ˈSHA-VON-ˌBARE-IT\

Perched above Powell’s Sweet Shop is a creative group of men and one fabulous lady. Siobhan Barrett bal-ances the testosterone and contributes to the creativ-ity of multimedia, graphic, web, and ad designers with a flare of fashion!

Barrett’s designs are reflective of her tomboy child-hood when she was allowed to wear anything she made. Although she recalls her childhood wardrobe as “eclectic and totally not cool,” Siobhan stitched and proudly sported purple corduroy overalls with pansy buttons as though they were the hottest trend of the 80’s!

Barrett began profiting from her skills as a junior in high school, designing prom dresses for classmates and including a makeover in the cost of each gown. Siobhan later mastered her skills as a student at The Academy of Art in San Francisco, Rhode Island School of Design, La Nuova Academia di Belle Arti in Milan, Italy and as a graduate of Pratt Institute in Brooklyn, New York. As part of her thesis, she transformed Italian graffiti into a collection of hand-painted, braided, and embroidered wearable apparel, while mastering the elegance of eveningwear for the runway, and artistic, independent women.

Siobhan’s construction of understated fabrics, beauti-ful lace, bold colors, and edgy redesigns are inspired


by Photography by William Martin

by the works of Alexander McQueen, Miuccia Prada, her continuous travels, and study of historical and contemporary art. As a student living in Italy, the cul-ture challenged Barrett to understand the design pro-cess in another language, and in an environment that dared designers to cross boundaries they wouldn’t otherwise.

“Italians wear the most outlandish things but in gray and black…There, sexuality and fashion have nothing to do with each other.” In a story, a museum or another country, the meld-ing of lifestyles, landscapes, colors and forms can be over-stimulating but for Barrett, they provoke inspira-tion for new pieces. The process is completed much like a puzzle, from pattern to product. The experiences and vision begin as a classical hand-sketch. Then, the textures of satin, drapery, or denim are matched to the design.

Siobhan’s personal style is nearly indescribable. A complementary clash of grunge and glamour.

Barrett rocks high heels, chains and sparkling acces-sories to her day job as Art Director at the LuLus.com warehouse. Her white road bike is stained with coffee. She’s a soccer star, a marathoner, and a bookworm between the covers of everything from Pride and Prejudice to the mystical Eragon series.

What’s next for Siobhan Barrett? Perhaps a collabora-tive collection of menswear. In the meantime, check out her website and online portfolio at www.siobhan-barret.com, become friends on Facebook or schedule an exclusive trunk show. Also, look forward to Barrett’s newest collection of tops, dresses, and eveningwear based on the “Garden of Earthly Delights” by Hierony-mous Bosch.


Visit Shiobhan’s collection at

http://www.siobhanbarrett.com/

by Kate Drake TALENT/

ABLE ABEMARC JOHNSON OF ABLE ABE CLOTHING

Style is one word. It is one word with a vast and over-whelming amount of meanings. Most of us would probably think or say that fashion is what style is. On the other hand one might consider style to be some-thing of a method, a matter, or even a way to approach something, anything. Style can be more than just how someone dresses or looks. Style is the flare one has for completing any task. Chico California has in itself somewhat of a unique style, a spark for life, if you will. Something more than just fashion, that is a collection of exceptionally talented people who put an exorbitant amount of effort into what they feel is important.

One individual who gets style points for being dedi-cated and passionate about his craft is Marc Johnson, of Able Abe Clothing. I had the pleasure of meeting with Marc this past week and I learned so much more than I expected. I learned that the name Able Abe was once tagged on every notebook Marc could get his hands on in high school and that the iconic name was created by Marc on a Sunday, during church.

According to Marc, he was surveying what monies he had left over after the offering plate passed, and stumbled across a penny. He noticed that on the penny, Abraham Lincoln looked like he had an afro. He found it interesting that Honest Abe looked like someone he might know, maybe even him. Marc mentioned that back then he had just moved from Sacramento, Califor-nia to Orland, California to start high school and that the transfer from a predominately urban school to a school with little diversity was a challenge for him.

Coming up with the notion or name of Able Abe, like Honest Abe, was something of a mantra for him. He spent most of high school drawing it as something of a signature. It wasn’t until his senior year in high school when an accident left him in a wheel chair, and he com-mitted to the idea of Able Abe becoming the name of a clothing line. He designed his first two shirts after he finished rehab from the accident and the rest, as they say it, is history. After high school Marc attended Butte College and took many multi media classes including graphic design, photography and film classes.


Marc’s first T-shirt line was called I Am. The theme behind the line was to showcase who one is. The line of T-shirts displayed adjectives, such as, classic, confident, original. In Marc’s words, he wanted to show people that they could be whoever they want to be, and to encourage others to be set apart to make their own trends. Along with having his own line, Marc has designed several logos and has been involved in local contests to showcase his work. He is currently working on “The Denim Project” which con-sists of reconstructing and recycling old denim into shorts. The collection is being sold at 112 boutique in Chico, next to the Naked Lounge.

When I asked Marc how he would describe the style of Able Abe, he told me that his mission has always been about progression. He wants Able Abe to be about following your dreams, whatever they may be. Specifically, Marc wants to empower people to be creative, in his words, “by all means necessary.”

In the past year, Marc has had two fashion shows and has collaborated with a handful of local designers including Restored Clothing Company and Siobhan Barrett. His latest project is a contest to design a t-shirt for a night club in Berlin. He is also working on the possibility of a fitness line for athletic clothing.

It was completely my pleasure to learn about the style and mission of Able Abe. So for those of you out there, go forth and show us your style!

Check out these websites to see the work of Marc, and the collection of Able Abe.

http://ableabe.bigcartel.com

http://twitter.com/ableabe

http://modelmayhem.com/ableabe

http://ableabe.blogspot.com


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Marc wants to empower people to be creative, in his words, “by all means necessary.”

When you’re dating someone new, a restaurant can be a great “get to know each other” setting. For example, the first date I shared with the man of my dreams was over breakfast, in a quaint diner with eclectic decor, a mid-fifties waitress who called everyone “hon,” and killer home fries. We ate, and talked. I sipped an oversized chai latte, and he had orange juice. We relaxed in the homey atmo-sphere and I couldn’t help but rest my attention on the way the sunlight peeked through the window and glazed the side of his face. If you think a date means wearing the right thing and choosing the right restaurant, I’m about to throw you a curve-ball. Swanky restaurants are not always the best date idea.

Surprised? Let me explain.

If she says yes, you tediously make plans to go out. You call your best friend for advice. You make sure to look your best, smell your best, and behave like a perfect gentleman. You spend a small fortune, and at the end of the night, there’s still something missing. What if instead, your date-night required less preparation of the ideal you, and more time with the real you?

Rewind a smidge. Remember how I spent my first date? Guess where our second was?

In my kitchen.

/SCENE-DATING

T H E B E S T WAY TO H E R H E A R T S TA R TS O N H E R P L AT E


THE DISHBecause our first date was so comfortable, conver-sational, and warm, I couldn’t wait to invite him over so I could cook him one of my favorite dishes: a very relaxed, and very delicious, Chicken Panini.

I can hear you now, “But you’re a caterer, food is what you do.”

But guess what happened on our third date?

He cooked for me.

No, he’s not in the food industry; he doesn’t even watch Food Network He’s Italian, and he has some signature dishes that I adore. He impressed me by being himself. He bent

traditional gender roles and turned the table on me (a cook) by showing me that he too, could hold a spatula. We sipped Shiraz and talked while he built lasagna. While watching him cook, I learned that he’s methodical, focused, and caring. I learned about the flavors he enjoys, his family heritage, and that I love sharing a slow meal with him, something we now enjoy daily.

For those of you who are ready to date in a way that’s real and relaxed, yet refined, I have the perfect menu complete with a shopping list and foolproof step-by-step guide for a romantic dinner at home. Most of the work can be done in advance, leaving you plenty of time to get yourself (and your house) ready for the big night, so your full attention can be left to more im-portant things - like the person sitting across the table from you.

Save the expensive dinner to celebrate big-ger events, like your one year anniversary. Enjoy!

by Jenn Cartier

Rosemary-Garlic Chicken Breasts & Cap-rese Salad

Suggested Wine: Sauvignon Blanc

Dessert

Strawberry Fool

Suggested Wine: Moscato

SHOPPING LIST

Rosemary-Garlic Chicken Breasts:

_2 Boneless, Skinless Chicken Breasts

_1 Head of Garlic

_1 Herb Package of Rosemary

_Olive Oil

_White Balsamic Vinegar, Available at Trader Joe’s

_Sea Salt

_Pepper

Caprese Salad:

_2 Fresh, Vine-Ripened Tomatoes

_Fresh Mozzarella in Liquid

_Basil

I f you think a date means wearing the right thing and choosing the right restaurant, I ’m about to throw you a cur ve -ball. Swanky restaurants are not always the best

date idea.


Strawberry Fool:

_Heavy Cream (Whipping Cream)

_Confectioners (Powdered) Sugar

_Vanilla Extract

_1 Lb. Fresh Strawberries

_Sugar

_Bite-Sized Brownies

_Sliced Almonds

_Pretzel Sticks

_Mint, for Garnish (Optional)

Wine (inexpensive options that pair well with this meal):

_Sauvignon Blanc (try Fetzer)

_Moscato (try Sutter Home)

Miscellaneous:

_One-Gallon Ziploc bags

_Aluminum Foil

_Tablecloth

_Napkins

_Silverware

_Apron

_Candles

_Wine Bottle Opener

The Recipe for Success

Day Before Your Date:

• Go Shopping (use the handy checklist, above). Clean the house. No one is comfortable in a messy space. Remember, this date is about getting to know the real you, at your best, within your element. The state of your home is a reflection of your habits. Refrigerate the wine.

Marinate the Chicken

• In a small bowl, whisk together 4 tablespoons of the white balsamic vinegar with 1/4 cup of olive oil. Season with sea salt and pepper, to taste. Pull the leaves from three or four stems of rosemary, and finely chop them. Mince (very finely chop) two cloves of garlic. Add one tablespoon of the chopped rose-mary, the minced garlic cloves, and the balsamic mixture together in a gallon-sized Ziploc bag. Add chicken breasts to the mixture, seal the bag, and turn it over and over until the chicken is completely coated, and the herbs are distributed evenly. Let the chicken marinate in the refrigerator overnight.

Three hours before your date:

Prepare Strawberry Fool

• Wash and slice 1/2 of the strawberries, discarding the green tops. Put them in a medium mix-ing bowl and sprinkle two tablespoons of sugar on top. Mix the strawberries and sugar together, cover, and let sit at room temperature. Pour 1 1/2 cups of very cold heavy cream into a mixing bowl. Add four tablespoons of confectioners sugar, and 1 teaspoon vanilla. Beat on medium speed until stiff peaks form (the cream will be light and fluffy, and when the beater(s) are removed from the cream, they’ll leave behind stiff peaks that stand straight up). Spoon a couple tablespoons of strawberries into the bottom of a wine glass, crumble a bite-sized brownie on top. Top with whipped cream. Repeat the layers until the glass is full (You’ll add the almonds and pretzel stick just before serving, to keep them from getting mushy). Repeat the layering process in a second wine glass, and refrigerate both until you are ready for dessert.

Two hours before your date:

• Get yourself ready for the date. The rest of the meal is simple and won’t take long, so take a break, make sure you’re looking good, and think about the great night ahead of you.Set the table with your table-cloth, plates, napkins, silverware, candles, water glasses, wine glasses, and wine bottle opener.

One hour before your date:

• Put on your apron. Now that you’re clean and looking good, the last thing you need is chicken splatter on your shirt! (Another option: stay in your undershirt only until you’re done cooking). Slice the mozzarella into thin rounds. Wash and slice the tomato into thin rounds. Wash the basil and choose some nice looking leaves to pull off the stem for the Caprese Salad. Pull the chicken from the refrigerator and let it rest before you put it in the hot pan. Assemble the Caprese Salad. Beginning at the back of the plate, layer a tomato slice, then a mozzarella slice, and a basil leaf. Repeat the layers until you reach the front of the plate. Drizzle the salad with olive oil, sea salt, and black pepper, to taste. Remove the Sauvignon Blanc from the refrigerator, and set on the table. Light the candles.

Prepare the Chicken

• Heat two or three tablespoons of olive oil in a nonstick skillet over medium heat until it begins to smoke. Add the chicken breasts and cook about eight minutes on each side, or until the center of each breast is no longer pink, the juices run clear, and the internal temperature is at least 165 degrees Fahren-heit. Once the chicken is done, let it rest for a few minutes. In a perfect world, your date will arrive when the chicken is resting. You can take minute to chat and show her to the table. Then, excuse yourself to slice the chicken, lay it on the plate next to the Caprese Salad, and serve her a beautiful meal. Since the timing may not be as perfect as you hope, it’s a good idea to wrap the chicken if foil while it rests, that way it will retain its heat and moisture while you’re waiting. Then slice the chicken, and serve it when you’re ready.

Open the wine, pour her a glass first, and enjoy your meal together.

• When it’s time for dessert, excuse yourself from the table. Remove the Moscato from the refrig erator. Remove the Strawberry Fool, top them both with sliced almonds, mint (if you wish), and add the pretzel stick.

• Present the dessert and wine to your guest, and enjoy!

PAINT THE TOWN/

T H R E A D ’S L AU N C H PA R T Y


Photography by William Martin, Alex Johns, & Rafael Kyllonen

SCENE/

Thank you to:

Alpha Company Fitness

Restored Clothing Company

Crepe Cafe

J B’s Beverage & Bar Services

To all our guests, thank you for helping Thread launch with so much class and fun!

. . .

Photography by William Martin, Alex Johns, & Rafael Kyllonen


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September, Issue One