Features: Bakersfield Life

Ringing the Bell

Guys On The Green

Bell Ringers Sound Off

The holiday season is near and while many Bakersfield residents prepare for food, shopping and vacations from work and school, a handful of generous locals will add one more duty to their busy to-do lists by donating their time to The Salvation Army, ringing bells in front of businesses around town. Bakersfield Life gathered four of these people to discuss why they do it and why they support The Salvation Army.

Andrew Heglund
Attorney - Klein, DeNatale, Goldner, Cooper, Rosenlieb & Kimball

Adolph A. Gonzales III
President/Broker - Millennium One Mortgage, Millennium One Financial, Millennium One Real Estate

Scott Gray
Co-Owner - Business Initiatives

Charles W. Doremus
Broker Associate - Karpe Real Estate Center

Q How many years have you been ringing the bell?

Scott Gray – The fi rst time I rang bells for The Salvation Army was seven years ago. At that time, I participated through Rotary East. Last year, I was involved with a terrifi c men’s bible study group and we rang in front of Vons.

Andrew Heglund – This will be my second year.

Adolph Gonzales III – I have been ringing the bell for four years.

Chuck Doremus – I’ve been involved in this program for 15- plus years.

Q How many hours do you spend in front of a store during the holiday season?

Scott Gray – For the ringing, I invest an hour at a time. I will ring a few times throughout the year at different locations. Last year, Shaffer and Julia – my two children – and I started doing kettle pickups during November and December. This is a great way for them to be involved with the community by donating their time and assisting The Army. We enjoy our time together and they like meeting the other bell ringers.

Andrew Heglund – Last year, I rang the bell for an hour. I hope to be able to ring the bell more this year.

Adolph Gonzales III – Ideally, I like to ring for a few hours and then take a break. A lot of times, though, we don’t get enough volunteers to create a rotation so I’ve rang for eight hours straight and then go out and do it again the next day.

Chuck Doremus – I spend 10 hours. I ring with my Valley Baptist Church bible study class, the Bakersfi eld South Rotary Club and The Salvation Army Advisory Board.

Q What does it mean to you personally to be a bell ringer?

Scott Gray – For me it is an awesome opportunity to interact with the public. I love this time of year; you can see people transform.

People make time for each other. There is an awareness of what it means to make a difference for others. I get to experience generosity and appreciation in action.

Andrew Heglund – The Salvation Army does so many wonderful things to help our community like utility assistance, food baskets and youth programs to name a few. And the Christmas Kettle program is the largest way that The Salvation Army raises money to continue these programs for the following year. I’m glad to be able to do my part to help The Salvation Army continue to serve those in need in our community.

Adolph Gonzales III – It helps me stay connected to others around me. A lot of times I can get wrapped up in my own affairs and worries and I can forget that someone else may need a little help or encouragement.

Chuck Doremus – It gives me an opportunity to show public support for the work of The Salvation Army

Q Are there any interesting stories you can tell from bell ringing?

Scott Gray – Without fail, I will hear at least one story in an hour of ringing of how The Army made a difference in someone’s life.

Whether it is assistance with drug or alcohol challenges, a utility payment being taken care of, food being provided at a great time of need or how someone came to know Jesus Christ through The Salvation Army’s aid. We have one family that donates every time they go shopping because their son was adopted from a Salvation Army children’s home. The Army does such good work and this is a time when people whose lives have been changed by it get to say thank you.

Andrew Heglund – It was refreshing to see how many parents were encouraging their children to give to the kettles.

Adolph Gonzales III – It’s always fun bell ringing – you never know who will stop by and start up a conversation. We almost always have someone thanking us for the work we’ve done and how they were helped by The Salvation Army at one point in their lives.

It feels really good to be part of an organization with those types of life-changing moments.

Chuck Doremus – There are stories ranging from contributors saying, “The Salvation Army helped me get back on my feet when I was down,” and others saying, “The Salvation Army has given sobriety to my husband. Thank you!” Never a year passes without people expressing their gratitude.

Q What is the importance for the community to give back during the holiday season?

Scott Gray – Simply stated, people need our help! It gives me great pleasure knowing that I am serving God through serving others.

There is always a need and our community is incredible the way we step up and assist people. We never know when there will be a time that each of us is in need whether that looks like food, fi nancial support, counseling or prayer. I fi rmly believe that one person can make a difference. If you can give money, please give it. If you can provide time, then please give that. You will defi nitely be making a difference and impacting lives positively.

Andrew Heglund – The government can do and should only do so much to help those in need in our community. It’s up to us as citizens to do more to help those who have truly reached the end of their rope and need someone to reach down and help them up. Especially during these diffi cult fi nancial times, it is important for us to remember that there are some who are struggling to pay their bills, feed their children and provide the basics for their families – not because they’re lazy or don’t want to work but because they’re in a low spot in their lives. We tend to think of helping others only during Christmas, but we should strive to help others all year round.

Adolph Gonzales III – The importance for the community to give back during the holiday season is to bring a sense of closeness, compassion and love. Depending on uncontrollable circumstances, one day you may be on the other end. It feels good to know there are people who care.

Chuck Doremus – Scripture says in 1 John 3:17: “But if a man has enough to live on and yet when he sees his brother in need shuts up his heart against him, how can it be said that the love for God dwells in him?”

Q What are you looking forward to this holiday season?

Andrew Heglund – Last year, my one-year-old son spent a few minutes ringing the bell with me. Since he’s older now (and will probably be easier to manage), I’d like to begin a tradition with my son of ringing the bell every year.

Adolph A. Gonzales III – Helping children and families in need. It is a tremendous blessing to be able to be part of helping.

Scott Gray – Time spent with family and friends. The joy of helping the community through the work of The Army. How could I not mention the snow fights on Chester Avenue?

Chuck Doremus – Meeting new people and hearing words of appreciation for the work of The Army from them. Also, I look forward to being able to express appreciation to the businesses that still allow The Army to ring bells in front of their stores.

Q Are you involved with The Salvation Army’s bell ringing at the holidays for work or for personal satisfaction?

Andrew Heglund – I am involved in the Salvation Army as a ministry.

Adolph A. Gonzales III – Personal Satisfaction.

Scott Gray – Personal satisfaction. The return I get from committing to this event is huge for me. I love being a part of something that is bigger than I am.

Chuck Doremus – I’m involved for personal duty and responsibility.

Q What enjoyment do you get from bell ringing?

Andrew Heglund – I enjoy being a part of what The Salvation Army stands for and representing that to our community. Seeing how many people take the time to stop at a kettle to donate for the cause gives me satisfaction knowing that our community appreciates its responsibility to help others.

Adolph A. Gonzales III – Seeing changes in people’s faces from busy and distant to aware and caring as they go about with their errands.

Scott Gray – I like sharing in other peoples’ giving. I like watching them get excited about giving. It doesn’t matter if the giving to the kettle is paper or coin, from a child or an adult, the smile on the faces of those giving makes my day.

Chuck Doremus – One of the special things that I get to see is how parents use this opportunity with their small children to teach them the joy and necessity of giving to help the less fortunate when they place their money in the red kettles. I always let the children ring the bell when they show their curiosity as to what is going on.

Q What is the most significant thing that The Salvation Army does?

Andrew Heglund – The Salvation Army stands ready to help those going through difficult times not only with financial assistance but with true hope that comes through a relationship with Jesus Christ. And The Salvation Army is there to help not only at Christmas, but every day of the year.

Adolph A. Gonzales III – Hope. They are really good at showing that there is light at the other end of the tunnel and give practical support in the form of a compassionate ear, a box of food or getting the utilities back on so that a family can stay warm and have one less thing to worry about.

Scott Gray – I believe we make a difference in the lives of others. We do what we do in Christ’s name in order for the people to have better lives. The Salvation Army is an incredible organization that focuses on “Doing the Most Good.”

Chuck Doremus – The Salvation Army does many things. Just the presence of this organization shows that the community cares. The Army is involved in helping people who need food, clothing, shelter, help with utility bills, treatment for drug and alcohol addiction, help in time of natural disasters, a safe refuge when their lives are turned upside down. The Army coordinates its equipment and services with public safety agencies in times of disasters. The Salvation Army’s Adult Rehabilitation Center effectively helps those needing to break their dependency on drugs and alcohol.

Trip Planner

58 Miles to fun
By Chris Thompson

www.altasierra.com

It’s not surprising that many Bakersfield residents take weekend trips to play in the peaceful white snow. But what you may not know is exactly where they’re going. From skiing and snowboarding to tubing and the always kid-friendly snowball fi ght, this winter is going to be full of chilly fun all right here in Kern County.

It’s not far away at all. Just a few minutes past Lake Isabella and Kernville is all it takes. Winter adventure seekers will find the 58-mile drive to the snow is much shorter than a trip out of Kern County.

Yes, the southern San Joaquin Valley does have its own ski and snowboard resort, albeit not in the valley, but in the surrounding mountains at Alta Sierra. Making this local chill zone even better is the fact that it is owned and operated by local businessmen who are looking to continue bringing family fun in the snow to local residents.

Shirley Meadows began operation in the 1980s and was purchased by a group of Bakersfield-based business people in 2003. A few years later the resort was renamed Alta Sierra at Shirley Meadows to reflect the new owners’ passion for keeping winter sports alive in the San Joaquin Valley.

But for many fun seekers visiting on a busy winter weekend, the fun is an all-day experience.

“It doesn’t take long to get there,” says 14- year-old Victoria Jeffers, who learned to snowboard last year at Alta Sierra. “I like being able to

Try new things on my board and not have to worry about being run over by better riders.” Although a bit smaller than some other California ski destinations, Alta Sierra offers a warm, family atmosphere and the opportunity to experience winter escapes close to home. Additionally, the value of this local resort brings savings that are a welcome relief to winter sports enthusiasts during hard economic times. Adult lift tickets are $35 while a junior pass is $27.

“The value of Alta Sierra is certainly helpful to families that are looking to enjoy the snow together,” says Dave Maynard, member of the eight-person local ownership group. “We see families come up here, enjoy the day and take in dinner at Cheryl’s Diner in Kernville before heading home.” All of this together saves money over a long distance trip to some of the other California locations.

The resort boasts a 400-foot vertical drop at the summit’s high point of 7,100 feet.

With two double-chair lifts, skiers and snowboarders have access to eight runs that offer skill levels from beginner to advanced.

“The misconception is that we are a smaller resort and we don’t have runs for the experienced skier. Our black diamond runs are steep and have plenty of challenging options for those ready to take full advantage of the mountain,” Maynard says.

And it’s more than just the experienced skiers and snowboarders who take in this winter playground. The kids get in on the action even if they have never been on a board or skis. The return of the classic inner tube takes front and center in this one-of-a-kind local attraction.

The tube park is the first of its kind in Kern County allowing tubing without the burden of climbing back up the hill. “The automated lift will hook onto your tube as you sit inside and are gently pulled back to the top of the hill. There is no need to climb; we’ll do that for you,” says Maynard. You don’t even need to bring your own equipment, as a $15 ticket will provide a tube and hours of fun.

In the years that the new ownership group has been working at Alta Sierra, they have strived to improve the equipment available for rent. “We have some really nice skis and snowboards to rent. The quality is just as good as those you could buy,” he continues.

The big news this year at Alta Sierra is the new opportunity to make snow. “We are very excited,” Maynard explains. “We’ve been working on the snowmaking system for a few years and now we are ready to go live.

This means that we will be open for Christmas break, weather permitting, and should

Be able to stay open through the end of March. Being able to make our own snow is a big asset to the resort.” Every ski resort has some sort of sitting area and Alta Sierra is no different. The Warming Hut has outdoor tables and an indoor area for those who may have come to just watch. “We’ll have many people in the Warming Hut all day long, sitting by the fire and playing card games as the kids are on their boards. It truly is a family atmosphere,” Maynard says.

“When I first tried to snowboard, I wasn’t any good,” says Jeffers. “I had a lesson with one of the instructors last year and really got the hang of my board. I can’t do any tricks or jumps, but it is a lot of fun and I can’t wait until they open this year. I’m ready to go back.

Wines for Winter Weather

Wines for Winter Weather
By Kevin Eubanks

A conversation with Eberle Winery Owner Gary Eberle can be likened to speaking with an old friend on a long overdue phone call. He’s friendly to a fault, he speaks in a manner that can relax even the biggest worrier, and best of all, he’s seemingly done it all during his lifetime: football at Penn State, zoology at Louisiana State – where a professor introduced him to wine – and finally a winemaking doctoral degree from UC Davis.

Being from the cold of Pennsylvania and the swampy humidity of the south along with extensive education in California, Eberle knows a little something about how the temperature outside correlates with what wine to drink. And the key reason is simple: A change in location and food necessitate the change in wine.

“Traditionally, when the weather turns cold, people tend to drink more red wine than white,” said Eberle, who has owned his Paso Robles winery for 25 years. “During the summer, we spend so much time outside and we want a chilled rosé or white wine with lighter foods. But when we move inside, the foods get heavier and we want a red that will match the food.” It would be difficult to find a wine professional who would disagree. Winemaker Terry Culton of Paso Robles-based Adelaida Cellars certainly agrees, adding that the combination of food and wine in the winter could play an even more important role than in the more heat-stricken months.

“People pack on the pounds in the winter because they’re inside more sitting around eating,” Culton said. “So you might as well have a wine that adds an additional character to it.” Culton’s approach to cold-weather wine drinking is similar to that of Eberle. A heavier red wine matches the food that will accompany it, which makes it a perfect choice for colder weather. Lance Silver, owner/winemaker of Paso Robles’ Tobin James Cellars, doesn’t even rule out a Chardonnay to keep the whites represented. He suggests a buttery, full-bodied Chardonnay – that doesn’t need to be served icy cold – as a perfect match for turkey or ham.

Interestingly enough, these winemakers’ suggestions for individual varietals that are ideal for cold weather varied greatly, but all agreed that to enjoy wine to the fullest during the winter, it should be balanced and bold.

“I love balanced, structured wine,” Culton said. “If the wine whams you up front but is hollow in the end, it’s a disappointment.

When it’s cold outside, you want something that you can enjoy for a while and a balanced wine will be enjoyable all the way through.” While the obvious choice for the perfect cold-weather wine was a Cabernet Sauvignon, Eberle, Culton and Silver each offered up different options ranging from very common varietals all the way to a wine that few would recognize. They might have been a bit biased toward their own winery when making these suggestions, but they are still solid selections.

The next popular selection was clearly Syrah. The dark, intense fruit typically produces a structured wine that creates the balance that Silver explained is the backbone of a perfect winter wine.

“I’d probably say the (Tobin James) Rock-N-Roll Syrah,” Silver said, explaining his first wine choice for cold weather. “It really has all those fall flavors. It has cranberry and dark berry flavors, and it ages two years in really pretty oak, which gives it a nice vanilla, espresso and cappuccino on the back end. And it has that gamey character, which is what you want in a great Syrah.”

Other popular choices included Zinfandel with its fruit and spice characteristics, as well as a Rhone blend, and Adelaida produces both equally well. Adelaida’s Rhone-style blend called Version is a combination of Mourvedre, Syrah, Grenache, Counoise and Cinsault.

In fact, Version earned 90 points from The Wine Advocate and won a double gold at the 2008 San Francisco Chronicle Wine Competition.

But Eberle suggested a wine that most have tasted at some point, but many wouldn’t recognize the name.

The wine is Barbera, one of the top four grapes grown in California, but has traditionally been grown in the San Joaquin Valley for, as Eberle described it, “jug wine.” But Eberle Winery has been making Barbera for 20 years and its 2006 edition would be a perfect addition to any cold-weather wine rotation after winning Best of Class and double gold from the 2008 Lodi International Wine Awards.

“It’s great because it is a red grape with high, natural acidity,” Eberle said. “But it was looked down upon by a lot of the coastal producers. They’d say, ‘That’s a valley wine,’ and it was looked upon as a second-tier fruit. But it makes spectacular wines when it is cared for properly and grown in a cooler area than the San Joaquin Valley.” One thing to keep in mind is to enjoy red wine at

Room temperature, but, as Culton pointed out, the original idea of room temperature came from England, which is much different than room temperature in Bakersfield. Culton makes his wines to be enjoyed at about 65 degrees – clearly a different temperature than most rooms locally.

Culton said that the idea of room temperature should actually be thought of as cellar temperature.

“That’s probably a reason why many people drink more white wine in the summer, because the reds aren’t being served at cellar temperature,” he said. “When they’re not being served at cellar temperature, reds can be a bit chunky. You get the fruit up front, then the alcohol, then the tannins. You don’t get that flow. Sixty-five degrees is a more optimum temperature to drink at, not the 75-degree room temperature we like to live in.” While these winemakers suggested particular wine ideas as the weather turns cold, there is one motto that those involved with wine tend to live by, and no one said it better than Culton: “Any wine that you’re having with good friends is the right choice.” So no matter the wine, enjoy the cool weather, friends and conversation while sitting around the fire. And hopefully the warm-natured personality of a winemaker like Eberle will shine through in his wines when it’s cold outside.

On The Red Couch - Nov

From event planning to store owners, these four women certainly carry their own levels of stress at work on daily basis, which only gets worse at the holidays. Bakersfield Life sat these women down On The Red Couch to see how they handle their stress at work and at home during the holiday season.

Donna Berlin
General Manager - Valley Plaza

Susan Greer
Membership Director/Events Coordinator - Stockdale Country Club

Carol Rodgers
Owner - Bobbi’s Hallmark

Kate Roemmich
Owner - PartyTime Balloons and Event Decorating

What is the most stressful part of the holidays for you?

Donna Berlin – The preparation. We begin working months in advance to secure holiday décor and installation contracts, confi rming operating hours, scheduling increased security, housekeeping and customer service personnel to maintain the additional hours as well as countless other tasks required to bring the holidays to Valley Plaza. This year we are offering valet parking and have been working on the timing and logistics to offer the greatest benefi t to our customers. Finally, we work with 140 retailers to ensure we’re all in sync and our customers have a safe and pleasant shopping experience.

Susan Greer – Not having the time to spend getting my personal holiday matters taken care of.

Kate Roemmich – Christmas and New Year’s parties tend to be fairly elaborate and require a lot of planning to create that “wow” effect for the guests. The most stressful part of the holidays for me is to balance spending quality time with family and friends and to run my event decorating business at the same time during the busiest holiday season of the year.

Carol Rodgers – The most stressful part of the holiday season for me is making sure that our holiday offering meets our customers’ expectations. We start ordering product for the holiday season in January. To achieve the overall appearance we are looking for, we order from several companies. This year, getting orders shipped in a timely manner has been a nightmare. Still, our customers expect to see our store fi lled with new and exciting gifts and home décor.

How do you take the worry out of the season?

Donna Berlin – I tend to think good preparation minimizes worry, but with 12 million people a year passing through our doors, we can’t prepare for everything. I don’t worry about things I can’t control, but I do have contingency plans in place for a lengthy list of emergency scenarios.

Susan Greer – I try to get my events to work out all the details of their party before Thanksgiving.

Kate Roemmich – I really am not a worrier any longer. I found that worry just causes lots of anxiety that we don’t need in our lives. Instead, I make a “priorities for today” list each day and try to tackle it with a positive attitude.

Carol Rodgers – I pray a lot and I also realize how very blessed I am. I have a great family, good friends and a wonderful staff to work with. Our great staff shares the load during this busy season and I’m very thankful for them.

When do you start your shopping, baking, card writing, etc.?

Donna Berlin – What baking and card writing? Seriously, I don’t remember the last time I baked during the holidays. My husband is a big help with cards. He orders them early in the year and handles the address labels. Then, we split them for note writing and mailing (his usually go out fi rst).

Susan Greer – We slow down the week before Christmas, so that is when I can get my last minute shopping done. As far as baking and card writing, that does not exist for me during the Christmas season.

Kate Roemmich – Every year, I think, “This will be the year that I’m going to start early and be ready ahead of time.” So far, that hasn’t happened yet, so I’m hoping maybe this will be my banner year to be organized and relaxed for the holidays.

Carol Rodgers – We have our annual Holiday Open House on Nov. 8- 9 so all personal holiday plans are put on hold until the store is ready for the holidays. I usually take a day before the holidays to bake, etc. I try very hard to get my Christmas cards and letters mailed by the middle of December ... sometimes I succeed.

When do you expect to be finished with all of your shopping and card writing?

Donna Berlin – I like to get my cards out by the first week in December, but I must admit, I’m not always successful. As for shopping, I’m never finished. I’m a browser at the beginning of the season, but once I decide, I’m on a mission to check everything off my list. Of course, working in the mall, there are always last minute “can’t live without” gifts (mostly for me)!

Susan Greer – December 23, I refuse to go shopping on Christmas Eve when all the men are at the stores (sorry guys).

Kate Roemmich – I’m going to aim for the first week in December.

Carol Rodgers – Being in the social expression business, I find myself helping others with their holiday needs and putting mine on the back burner, so to speak. I have been known to spend Christmas Eve afternoon shopping.

What about your job changes during the holidays?

Donna Berlin – The job doesn’t change, but it does become more hectic and stressful. There are only a fi nite number of days between Thanksgiving and Christmas, so it’s critical that we have all of our bases covered.

Susan Greer – My hours change. I will work six days a week and anywhere between 12 and 14 hours per day.

Kate Roemmich – Being self-employed allows me to not over-book at the holidays. I limit the jobs that I’ll take on during the holidays, so it allows me to do a good job for my customers and still spend time with family and friends.

Carol Rodgers – A Hallmark store is a holiday store. We are all about helping our customers celebrate the events in their lives. I try to be much more visible on the sales fl oor during this busy season, visiting with our customers and sharing information about our products.

My daughter, Kim, and I do the gift and home décor buying for the store and it’s so nice to see our customers get excited when they fi nd just what they were looking for.

What brings you the most pleasure from the holiday season?

Donna Berlin – My family has always been my greatest source of pleasure. My children live far away and I’m not able to see them as often as I would like. My schedule does not allow me to be away from the mall between Thanksgiving and Christmas, but we always spend the week between Christmas and New Year’s together at our lake house on the border between Texas and Louisiana – a perfect way to end the season and begin the new year.

Susan Greer – Everyone seems to be in a cheerful mood. The kids are all excited and having fun. We have breakfast with Santa with about 200 children; the children get all dressed up and they get so excited to see Santa and watch the magic show.

Kate Roemmich – Definitely spending time with my grandkids.They’re the light of my life. They bring me such love and joy, and they bring out the child in me, especially at Christmas time.

Carol Rodgers – My husband and I have three grown daughters, three sons-in-law and fi ve grandchildren, all with busy lives of their own. But we all get together for Thanksgiving and Christmas and just truly enjoy ourselves. We girls gather in the breakfast room with a huge puzzle and talk, laugh and search for pieces while the guys take over the den with football games. We cook, eat and play games – no talk of work or stress – just relaxing and enjoying our time together.

Will you do more holiday shopping online or in stores this year?

Donna Berlin – I’ve used both for a while now. Online works best for books, electronics, etc., but I still think there is no replacement for the world of bricks and mortar where I can see and touch my purchases.

Susan Greer – I have already made my big purchases online and will finish with store shopping. You have to do some store shopping, it puts you in the holiday mood!

Carol Rodgers – I rarely shop online and then it’s only for concert or event tickets to give as gifts. I much prefer to see the store decorations, hear the holiday music and experience shopping for that special gift for each one on my list. I certainly look forward to lots of shoppers coming into my store so I try to return the favor.

Kate Roemmich – I’ll do more shopping online this year, especially at Toys R Us!

What are you most looking forward to this holiday season?

Donna Berlin – A successful kickoff weekend. This has been such a difficult year for retail in general, and a strong weekend typically signals a successful holiday season. Once we have the property prepared for one of the busiest shopping weekends of the year, the focus switches to maintaining the environment for our customers and store personnel for the remainder of the season.

Susan Greer – I will have my first grandchild this year. We are all so excited to have little ones at Christmas again. I can’t wait to spoil her.

Carol Rodgers – I love the holiday season. I love seeing the brightly decorated stores and homes. The most beautiful music in the world fills our homes and shops and hopefully our hearts with love. We hear from friends and family from far away and renew the bonds between us. At least once a year we can pause and reflect on the wonderful gifts of family and friends that have blessed our lives.

Kate Roemmich – The sights, smells and excitement of Christmas and celebrating the true meaning of what it’s really all about.

What are you least looking forward to?

Donna Berlin – I’m always amazed at how quickly it all passes. It always seems to start too early and end too soon!

Susan Greer – The long days leading up to Christmas. I would love to do the baking and card writing, but there is never enough time.

Carol Rodgers – The after Christmas sale – the party's over! The shelves are stripped or empty. The decorations are picked over. We are all tired. The store looks like we are having a going-out-of-business sale. It takes a while to recover and get it looking good again, and then its time for inventory!

Kate Roemmich – The madness of the shopping malls and the traffic. Where do all those extra cars on the road come from anyway?

Firehouse Holiday Recipes

“I want you to know this isn’t the normal meal at a fire station,” says Bakersfield Fire Department Chief Ron Fraze as he looks over a busy kitchen while Engineer Chad Burton masters a holiday meal for the crew. “Engineer Burton is an extraordinary cook and we’re ecstatic every time he has the opportunity to cook a wonderful meal for us.” This is the mood at Bakersfield Fire Station 15 as Burton takes to the kitchen to create a magnificent feast fit for any home on Thanksgiving. The aroma of the turkey, stuffing and apple pie hits everyone gathered as soon as the front door opens.

“After years of trying, I finally got the recipe from my grandmother for her Swedish rolls. These are awesome,” he says as he pulls the tray of warm bread from the oven.

Bakersfield Life went looking for holiday recipies and found some of the best chefs in town living together for four-day, 24-hour shifts who were ready and willing to share some recipies and a look at life at the firehouse on Thanksgiving. Burton took the lead and, with the help of Firefighter Saul Alvarado, spent more than nine hours in the kitchen with the hopes of sitting down with his crew for a wonderful holiday meal.

“Some people may not realize that we go shopping every day for the food we eat.

We all pitch in some money and rely on the station’s firefighters to cook meals for the crew,” Burton continues. “We don’t eat like this everyday. Normally it’s stuff like taco salad and spaghetti.” Many days, chow time in a firehouse is interrupted by a call for assistance. The public- comes-first mentality means everyone will drop their forks and head out to save and assist those in the community.

After hours of preparation, Burton presented a meal any firefighter would dream to enjoy on Thanksgiving.

“You have to have an appetizer,” Burton says. His Parrot Bay coconut shrimp with pina colada dipping sauce should be a recipe used year round in any home. Beginning the meal with the traditional roast turkey, Burton accents his table setting with chive and garlic mashed potatoes, green beans with caramelized onions and almonds, Swedish rolls and a Napa style apple pie and homemade vanilla ice cream for dessert. This meal is perfect for any holiday feast, straight from the home of Bakersfield’s local heroes.

How do firefighters handle time away from family when they’re on duty on a major holiday?

“During Thanksgiving and Christmas, we’ll usually have our families come down to the firehouse and spend the day with us at work. The whole crew will lend a hand in the kitchen to cook. We may still get called out, but we try to spend as much time with our families as we can,” Burton says.

On this day, with Fraze, Deputy Fire Chief Doug Greener and additional visitors coming together to enjoy Burton’s meal, the camaraderie of the firehouse is alive and loud. Talk about the day, the last call and the meal about to be presented dominates the conversation. Right before 6 p.m., a call goes out on the loudspeaker telling everyone that it’s chow time. Plates began to fill up as the conversation turns to “What did you put in these potatoes, Burton?” Burton, the master chef for the day, is last to fill his plate. While in the middle of receiving props for a meal well cooked, a voice comes through the radio attached to the hip of most firefighters in the room.

The voice says the members of Station 15 are needed to assist someone in the community.

After a week of preparation and a full day of cooking for 15 people, the station cleared and Burton is left with a hot meal and an empty fire station. All of his diners are destined to enjoy his meal re-heated.

“It happens,” Burton says. Public comes first.

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Roast Turkey
10 to 12 servings

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tbsp black peppercorns
1/2 tbsp allspice berries
1/2 tbsp candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature and refrigerate until thoroughly chilled.

Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered, for 15 minutes before carving.

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Chive and Garlic Mashed Potatoes
6 to 8 servings

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

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Green Beans with Caramelized Onions and Almonds

6 to 8 servings

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Fill a large high-sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes; the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast, stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme and cook for another 5 minutes. Add the cooked cooled green beans and almonds and stir well to combine. Season with salt and pepper to taste.

Parrot Bay Coconut Shrimp

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tbsp granulated sugar
Shrimp
6-8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1 cup milk
2 tbsp Captain Morgan Parrot Bay coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut

Prepare pina colada dipping sauce first by combining all the ingredients.
Cover this and let it chill in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar and salt.
Stir milk and rum into flour mixture.
Let this batter stand for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Leave the tail intact.

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

Arrange the shrimp on a plate until all of them are battered.

Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

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Grandma’s Swedish Rolls

8 cups flour
1 cup sugar
6 cardamom seeds crushed
2 eggs
1 tsp salt
2 cups scalded milk
2 packages yeast dissolved in ½ cup warm water
1 stick butter

Scald the milk and pour over butter until melted.
Add sugar, seeds, eggs, salt and yeast mixture. Be sure the milk is not too hot.
Mix well and add flour gradually 1 cup at a time. At the end knead in the rest of the flour.
Let rise until doubled in size. Punch down and make into rolls.
Place rolls in lightly buttered loaf pan and let rise until doubled.
Bake at 350 degrees for 25 minutes.

Makes 25 rolls.

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Napa Style Apple Pie

Favorite homemade pie crust or ready-made pie crust
5 1/2 cups peeled cored sliced cooking apples
1 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tbsp flour
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Topping
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or margarine, room temperature

Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
Pile into crust.
Prepare topping.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars and butter until coarsely crumbled.
Sprinkle evenly over apples.
Bake at 375°F for 50 minutes

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Classic Vanilla Ice Cream Recipe

2 cup heavy cream
4 cups half-and-half
2 1/2 tbsp vanilla extract
1 1/3 cup sugar
1 tsp salt

Combine ingredients in a blender or food processor until sugar dissolves.
Refrigerate until needed for ice cream maker.
Pour into the ice cream maker and follow your ice cream maker's instructions for freezing.
Note: Due to variances in operating times on different models, that is not included in the prep time.

The Top 4

As Bakersfield Life’s search for the Greatest Thing About Bakersfield continues, we’re going to step back and take a look at last month’s battle between Dewar’s and Smith’s Bakery, which turned out to be one of the closest back-and-forth match-ups that we’ve had since beginning this competition four months ago.

Of the comments left by voters this month, nearly half of them were regarding the Smith’s-Dewar’s pairing. Here is just a sampling of what we saw in the comment section:

• Dewar’s vs. Smith’s!!! That was HARD!!!

• How are we supposed to choose between Smith’s Bakery and Dewar’s? Two places that remind me of Bakersfield just by saying the name. I voted but I am still unsure of my choice.

• Very hard to pick between Smith’s and Dewar’s. Both hometown favorites.

• Smith’s vs. Dewar’s – great doughnuts vs. chews and ice cream. Could go either way!

• The final should have been Smith’s vs. Dewar’s.

• Smith’s vs. Dewar’s is just stupid. Those two should be in the final.

• Dewar’s vs. Smith’s. Cruelty!

But just like in the NCAA basketball tournament, sometimes the best two teams meet up before the final. In the end, Dewar’s pulled away despite Smith’s leading for much of the voting period, leaving Dewar’s as one of the four remaining in our Greatest Thing About Bakersfield competition.

This month we have the Final Four and while there are few surprises here, the question remains: How can you pick a winner in these match-ups?

On one side, there is the country music mecca of Buck Owens’ Crystal Palace going up against Basque food favorite Wool Growers. Both are well known outside of Bakersfield and both represent the city well.

The Crystal Palace edged the Kern County Museum last month. Moving into the top four was certainly of interest to Crystal Palace General Manager Terry Christoffersen: “It’s always exciting. It’s good for business and good for Bakersfield.” On the other side, long-time Wool Growers Owner Mayie Maitia mentioned that she hears about this contest every Saturday that is released: “They talk about it all the time. On Saturday morning, people come in and say, ‘You made it again!’” Some thought that Dewar’s had its toughest pairing last month with Smith’s Bakery, but to reach the final, Dewar’s will now have to get through the Bakersfield Condors to move one step closer to being named the Greatest Thing About Bakersfield. The Condors cruised past lunchtime favorite Luigi’s to move into the Final Four.

“Even being mentioned in the same breath as these Bakersfield staples and landmarks is a tremendous honor,” commented Condors President Matthew Riley.

The excitement is also being felt over at Dewar’s, according to owner Heather Dewar: “We get e-mails from different people all the time telling us that they just voted. We’re thrilled and quite pleasantly surprised at how many people are aware of it.” Voting is now open at www.BakersfieldLife.com and will continue through Nov. 30. And be sure to check back next month to find out the final two remaining in our search for the Greatest Thing About Bakersfield.

On The Red Couch - October

Personal Choice

Many women identify themselves through their family and especially their

children. Those women are mothers first and everything else takes a back

seat. But what about women who don’t have children? Bakersfield Life

gathered these four successful women On The Red Couch to discuss their

kid-free lives.

On the Red Couch this month

Yvonne Cavanagh
Ceramics Teacher, Bakersfield High School
Co-Owner, Surface Gallery

Jennifer Jordan
Co-Owner, Fresh and Green

Karen Langston
Director of Sales and Marketing
CSU Bakersfield Athletics

Tara Aiello
Owner
Inner Bodyworks Yoga

1. Do you ever (or did you ever) want to have children?

Yvonne Cavanagh – When I was younger I thought for certain I would have children by the time I turned 30. Being that my 30th birthday is in two months, I am quite certain that is not going to happen. My life has traveled in a different direction than I may have anticipated many years ago. I felt a calling to do many things in my life: to teach ceramics, to obtain my master’s degree in education and most recently to open an art gallery. I haven’t yet felt the calling to have a child, but I am listening.

Jennifer Jordan – Yes, I do see myself at some point in my life having kids. I always thought that I would be a young mom and have kids in my 20s but as the years kept going by, I am simply just not ready yet. Life and careers have gotten in the way.

Karen Langston – I have never NOT wanted kids and I always assumed I would have them. But I feel really satisfied with where I am in my life now so I don’t feel driven by the idea.

Tara Aiello – I have three younger siblings, so when I was about 13 years old I thought children seemed like a lot of work and I didn’t want any. As I got older, as did they, my view softened. I am 28 years old however and to borrow a quote from a friend, “I still feel deeply rooted in my ambivalence.” That is to say, I believe making the choice to bring a child into the world should be taken quite seriously. I have so far felt no strong desire to do so. People always say I will change my mind so I guess I will just wait and see.

2. What advantages have you found in your personal life from not having children?

Yvonne Cavanagh –I have been married to my husband for three years and I treasure that we can do whatever we want with our time. I love that I can go out of town with my girlfriends for a weekend without a second thought. I also have a very large family, including seven nieces and nephews, and since I don’t have children of my own I am able to help my sisters whenever they need me. I also feel that financially I have been able to do some things to better my life and maybe my future child’s life, like continuing my education and opening a business.

Jennifer Jordan –I personally think the freedom of just experiencing life. I know most people with kids think that it’s better to have them when they are younger and then be retired at an early age with the kids gone. I think the opposite. This is the time I want to be free-spirited, travel and work hard expanding my business. Then, later on in my life, I will have the freedom to travel with my kids and family and have an established business that allows me the freedom to do that.

Karen Langston – My time is definitely my own. My life (so far) has been fun, interesting, independent and rewarding. I enjoy the freedom to travel and live spontaneously. Oh yeah – and no diapers.

Tara Aiello – Freedom. I have two dogs and at times I feel my day is dictated by their schedules. Children are much more demanding than my dogs. The ability to operate on my own clock is a great blessing as I run my own business and develop personally and professionally.

3. What disadvantages have you found in your personal life from not having children?

Yvonne Cavanagh – No answer.

Jennifer Jordan – The fact that all of our friends have kids and when we want to book a spur of the moment trip or simply a spur of the moment lunch, no one can join us.

Karen Langston – Most of my friends have kids which sometimes makes it difficult to schedule girlfriend time.

Tara Aiello – I haven’t felt any disadvantages in not having children. I can always borrow my sister’s kids when I want to enjoy children. I also get to send them home at the end of the day.

4. Have you ever been judged differently than your peers for not having children?

Yvonne Cavanagh – I don’t feel that my peers have judged me differently.

Jennifer Jordan – Yes and no. Some constantly tell me how wonderful it is and I am missing out and others say to each their own. I always feel like I have to defend myself, though, and explain why I am just not there yet. It does get frustrating at times.

Karen Langston – I don’t know.

Tara Aiello – I don’t feel my peers judge me for not having children. Most people I know don’t feel having children is the sole thing that defines women.

5. How does not having children affect you at the workplace?

Yvonne Cavanagh – My high school students always ask within the first few days of school if I have children. I began teaching when I was 23 and at the time I thought that was such a silly question. I felt like a child myself. Now having been married for three years and turning 30 this year, the question is a little more understandable. I always explain to them that I have a full life and am not ready for children. They seem to accept that answer.

Jennifer Jordan – It does not affect me at all. I am able to have a flexible schedule. I am not tied to time periods with kids whether it is school or activities. It’s great to own my business and focus on one thing at a time.

Karen Langston – It definitely results in more hours on the job. When you don’t have to pick up kids at soccer practice or ballet, it’s pretty easy to stay in the office to get caught up.

Tara Aiello – Being a business owner in Downtown Bakersfield, I feel that the fact I don’t have kids has made it possible for me to devote the time and energy toward running my yoga studio and continuing to develop as a yoga instructor. It isn’t to say that my career choice has made it impossible to have children in the future but it has been nice to keep my entire focus with the studio in these first few years under my ownership. The wonderful thing about yoga is that it is appropriate for any phase in life including pregnancy. We recently had a teacher who practiced yoga up until a week before giving birth. I would want to be like that.

6. Do you find that you appreciate other people’s children more because you don’t have children of your own?

Yvonne Cavanagh – I love children. I especially love to hold babies. I am not sure why but I am always drawn to a newborn and love to hold a toddler on my knee. I appreciate the things a child says; their sense of humor is compelling. I will never forget a few years ago when my niece was in the hospital with an IV in what was a scary situation at the time, and the first thing she said when I entered the room to visit was, “I can wiggle my nose like grandpa.” Then lying in the hospital bed, looking so tired, she started to flare her nostrils. I have never laughed so hard. I was there to cheer her up and she was the one who made the first joke. Children have the most amazing sense of humor.

Jennifer Jordan – Absolutely! I can have my cake and eat it too. I do love kids and love playing with them and watching them. Then I get to give them back.

Karen Langston – I think it’s more the opposite – I don’t have kids around all the time so I am not used to all that brings to the table.

Tara Aiello – I don’t really have anything to compare that to since I don’t have any kids. I have a lot of friends and family with children. I love their kids. They all love each other’s kids.

7. Was the fact that you don’t have children based on your career choice?

Yvonne Cavanagh – No answer.

Jennifer Jordan – I am not sure if I actually thought about that or not. Obviously it is much easier (I think) to start a new business and not have kids, although my business partner has two kids and started the same business. She juggles both just fine, so it can be done.

Karen Langston – No.

Tara Aiello – Has this question ever been asked to “Guys on the Green?” I don’t know any women, or men for that matter, who have consciously altered their decision to have children based solely on their career. I think when kids make their appearances unplanned this can obviously affect the course of one’s life. I also don’t know anyone who has had unplanned children who would change things if they could.

8. Is there an aspect of family life that you wish that you had?

Yvonne Cavanagh – No answer.

Jennifer Jordan – No. I’m really quite fulfilled right now. I have a great husband, two adorable labs and a new business that I am completely passionate about. Life is good!

Karen Langston – Yes. I have such a great relationship with my parents. Being as important to someone as they are to me would be amazing.

Tara Aiello – I feel that I have a very full and happy life. I am 28 years old and I have my own business that is staying successful in uncertain times. I am doing what I love. I still feel like I have my whole life ahead me. Each weekend I am visited by niece and nephew and my house is filled with dogs and kids running around and being joyful. At this point in life I could ask for nothing more.

9. What is your favorite thing about children?

Yvonne Cavanagh – My favorite thing about children is that they see an innocence in the world that starts to fade as we grow. They have no fear and the most interesting sense of humor.

Jennifer Jordan – Again, this is why I know I am not ready right now. My favorite thing is that they are someone else’s.

Karen Langston – When they laugh whole-heartedly.

Tara Aiello – Their joy and wonderment. I have this photo of my nephew, covered in sand at the beach and looking like he is about to attack the camera with his huge smile and squinty eyes. The photo encapsulates joy in a way I have never seen. Right next to that is a photo of my niece, meticulously studying a shell. At that very moment nothing outside of the shell mattered at all and it was the most interesting thing she had ever seen. These photos remind me that those qualities still exist in the world although at moments adults tend to forget. They remind me to hold on to those qualities.

10. What differences would you see in your life if you had children early on?

Yvonne Cavanagh – I made a choice not to have children early in my life. I have enjoyed everything I have done in my life and have truly felt that I am leading the life I am supposed to lead. I can’t even imagine how my life would be different if I had children early on. I don’t think that is what I was to do to this point. I have always listened to my intuition and I will wait and listen to what’s next for me. Until then, my calendar is full.

Jennifer Jordan – I think that’s pretty hard to answer. Obviously you adjust when you have kids. Depending on when in my life I had kids early on, I think my path may have been quite different. I am always a believer though that everything happens for a reason and I am sure I would still think my life would be fulfilled right now if I had them. I just might not be where I am right now, but that is not necessarily a bad thing either. I do know that I am right where I am supposed to be.

Karen Langston – How the heck would I know?

Tara Aiello – My life has taken many directions, many of which have been unexpected. It is hard to say what would have happened if children were in the mix. I think things tend to work out in the end. We all adapt to the circumstances in our lives and children are a part of that.

Guys on the Green - October 2008

$700 Billion

As world, National and local financial turmoil dominates our current news coverage, many of us have questions as to what is happening, what to do and who should worry. Bakersfield Life took the time to ask some of Kern County's most influential financial experts their thoughts on the current crisis to find out if Bakersfield is much different than the rest of the nation.

On the green this month is:

Bart Hill
President/CEO
San Joaquin Bank

Steven A. Barnes
Certified Financial Planner
Barnes Wealth Management Group

Antonio Beccari
Senior Financial Advisor
Beccari & Associates, An Ameriprise private wealth advisory practice

Vince Rojas
President/CEO
Kern Schools Federal Credit Union

What concerns are you hearing from local residents?

Bart Hill – I’ve been a banker for more than 30 years and I’ve never before heard so much concern expressed about FDIC insurance. It’s a constant topic of conversation.

Steven A Barnes – Residents are angry that national lending institutions steered consumers into loans they had no business getting into. Clients are concerned that stock market indexes are lower now than they were eight years ago.

Antonio Beccari – There is some fear; reasonable fear and unreasonable fear. Every time there is a recession, fear follows. This feeling of fear can take people to be paralyzed or to take irrational action. Both can be very detrimental to their financial success.

Vince Rojas – Local residents, which include our members, are concerned about the safety of their savings and what is going to happen moving forward.

How do you calm the fears of your clientele?

Bart Hill – San Joaquin Bank has a program called CDARS that enables us to obtain FDIC insurance on customer deposits up to $50 million. We spread their money out among other banks to stay under the FDIC limitation and then do all of the paperwork for them. Additionally, the bank remains strong and well staffed with competent employees and that goes a long way to bolstering the confidence of our customers.

Steven A. Barnes – Fortunately, clients of mine were moved into a more conservative position in June 2007. Clients who have moved over to me since October 2007 with larger positions in the stock market have had a tougher time. We explain to them we don’t want to run away from a bear market, because historically, the first year after a bear market, returns average percent 30 percent as measured by the S&P 500 index. We just can’t miss that train when it leaves the station.

Antonio Beccari – First, we separate the reasonable part of the fear from the unreasonable part. As FDR once said, “The only thing to fear is fear itself.” This can solve 50 percent of the problem.
Then I address the reasonable points in an orderly and systematic way, creating a plan of action and forecasting different scenarios.

Vince Rojas – Credit unions are federally insured up to $250,000 with the recent legislation passed by Congress and the president. Beyond this amount, it is critical that proper vesting on accounts be made to expand coverage.

Who should be worried?

Bart Hill – People should not be worried if they are following a long-term conservative personal financial plan. This should include the prudent use of credit and insurance, sufficient retirement planning and the maintenance of a “rainy day fund.” It’s normal for the economy to go through corrections and it always comes back.

Steven A. Barnes – Retirees with more than 70 percent in stocks who have to sell their stocks to maintain their income. Most others should be OK. People contributing to 401k’s should consider looking at investment opportunities if they have time to wait out this market. In other words, start slowly moving your bonds and cash into the stock market while it’s low. People close to retirement should meet with a financial planner or financial advisor to evaluate their risk tolerance and determine what is more important to them, regaining what they lost or preserving what they have. For general consumers, the question is, again, what is your tolerance for risk? Knowing that, you can make the appropriate investment decisions.

Antonio Beccari – Most of my clients are not too worried. Having a plan and knowing their targets makes it much easier to navigate difficult times. Knowing their situation in depth helps me to understand their problems and create solutions that go beyond worries and fears. We seek to avoid dangers and look for opportunities.

Vince Rojas – The turmoil in the marketplace affects everyone. Those people with a 401k are looking at their values, those close to retirement are concerned with adequate funds available to meet their retirement needs, and everyone is touched by the financial markets.

What’s your 2009 economic outlook?

Bart Hill – A decline in housing prices often precedes an economic downturn and increasing prices typically indicate that the economy will be turning around. The recent dramatic fall in home prices has unfortunately been the necessary cure for an overheated real estate market. I believe that the residential market has bottomed out and will begin to turn around in 2009. And, if that prediction is correct, the economy won’t be far behind.

Steven A. Barnes – Well, if I would change the batteries in my crystal ball, I could give you some meaningful information. Otherwise, I would say that the American economy is the most resilient, self-sustaining economy in the world. We will pull through this difficult period and become stronger. But I feel it may be a long, ugly road before we reach new highs again.

Antonio Beccari – 2009 might be a slow year for the economy worldwide. If we head into a recession, we have to adjust our expectations, review our targets, review timeframes and make sure we are investing according to our risk tolerance. A down or stagnant market is the best barometer to tell us about our risk tolerance. Don’t be afraid if you find out you are more conservative then you thought or vice versa.

Vince Rojas – We see more of the same the first part of the year and then some stability returning to financial markets. The national economy will continue to attempt to stabilize and probably will see it happen at the end of 2009.

What are your thoughts on government intervention in the financial field?

Bart Hill – I believe in a free market economy with government intervention only under extreme conditions. It does appear however that this is one of those periods in our economic history when some government intervention is necessary to prevent U.S. and world credit markets from freezing up. I’m pleased that Congress approved the plan.

Steven A. Barnes – The history of government involvement is a profitable one – for the government. In the last six completed interventions dating from the rescue of the Penn Central Railroad in 1970, the Treasury ultimately garnered a slight profit. Our government has always given us just enough rope to hang ourselves. Then they pull us up and hog-tie us to a point of limited mobility for a while before loosening the ropes again. Unfortunately, greed will help some people find a way to hang themselves again.

Antonio Beccari – As most Americans, I have mixed feelings about the government intervention in the financial fields. Only time and distance will tell us what the lasting effects are of these interventions.

Vince Rojas – The federal government has the deepest and largest pocketbook and only through their action can we see some stability return.

Should the general consumer be hesitant to trust Wall Street and lenders? Should we be more wary in the future?

Bart Hill – Since personal financial health is of paramount importance, people should always take the time to evaluate financial institutions and professionals and only work with those they trust. We can expect Congress to increase oversight in the financial services industry in the future but you can’t depend on the government to prevent the next version of the subprime lending crisis. The smart consumer will continue to be wary.

Steven A. Barnes – The average person is rarely directly involved with Wall Street, so there is not much we can do. It’s up to your individual financial planner or advisor to assist you with your investments. As for lenders, I feel consumers are partly to blame. Although lenders bear responsibility for qualifying people for loans higher than they would be able to afford, people also should have used their common sense when offered a loan with payments higher than their budget could handle or when the loan sounded too good to be true. Lenders are salesmen making a commission. It’s not their responsibility to tell you what you can afford. They can only tell you what you qualify for.

Antonio Beccari – I believe the general consumer should always be educated and knowledgeable about their money and their investments. If you cannot understand a specific investment you should not be afraid of asking questions. When it comes to your investments remember – it is your money and you are the boss.

Vince Rojas ¬¬– Wall Street’s reputation has been tarnished. Hopefully, they have learned from this experience. Their actions initiated all of this turmoil. Unfortunately, if you have been bitten by the instability of the market, it is difficult to jump back into it. As always, it is a matter of how much risk you can tolerate.

On a local level, what changes in lifestyle do you see local residents making due to the current economic situation?

Bart Hill – Though Bakersfield residents are driving less, lifestyle changes are not as dramatic here as in other cities. First of all we are a very conservative and resilient community, and secondly our economy remains relatively strong due to the prices of oil and agricultural products – our largest industries. Kern County is also well located for product distribution and we benefit from our close proximity to Los Angeles.

Steven A. Barnes – Restaurant traffic is down, hair and nail appointments are slowing, travel, auto purchases and other luxury items have taken a hit. One area of interest to me is restaurants. The consumer took a double hit when California raised minimum wages and refused to exclude restaurants. Most employees of restaurants make the better part of their living from tips, not their wages. So the cost to consumers of a meal out is growing at a fast clip – higher wages, higher food costs, and if diners still tip the same percentage of the now higher bill, higher tips.

Antonio Beccari – On the local level I see people much more careful in the use of credit. There no longer is the same euphoria about real estate and the market. People are looking closer at risk management. There is a tendency to keep more liquidity and slow down the spending habits. Long term these may prove to be very positive changes.

Vince Rojas – I see several changes, especially in the entertainment and retail business areas. Restaurants are not as busy as they were before; theaters are not as crowded as they were a year ago. The small retail businesses do not see the demand for clothing as they did a year ago. Consumers are trying to make their dollar stretch farther.

Big Game

When Michael Moore was growing up in a middle class area in Bakersfield, none of his neighbors had a pool table, let alone a game room.

“The closest we came was a ping pong table in the garage,” said Moore, executive vice president of Walter Mortensen Insurance.

As a testament to how times and trends change, Moore and his wife, Georgia, with the help of a structural engineer and a contractor, recently took down walls and turned one of the spare bedrooms and small child’s play room in their Seven Oaks home, where they’ve lived for two-and-a-half years, into a state-of-the-art game room complete with a custom pool table, convertible card table, plasma TV, sound system, wine cellar, beer fridge and antique French buffet.

“We wanted it to be comfortable, not showy,” Moore said. “A place where our family and friends would want to hang out.”

The central gathering points in American homes have changed with the decades. Fifty years ago, it was the kitchen. In the ’70s, adults laid claim to the living room while the children were relegated to the basements. In the ’80s, it was the family room, while the ’90s ushered in the great rooms with their high ceilings, columns and skylights.

Today, in a world of HDTV, video games and Texas Hold ’em, the Moores are part of a growing number of local residents adding or converting existing space into specialized game rooms to meet their families’ growing leisure needs.

Russ Johnson, owner of Billiards and Barstools, said game rooms experienced a major boom in the early 2000s and are still rising in popularity with many homeowners, even during tough economic times.

“Money is tight, but so is time, and game rooms keep families together and close to home,” said Johnson, who said outfitting a game room is still a more economical option for many than spending money on gas to travel elsewhere for entertainment.

He added that typical game room owners fall into one of two categories: The bachelor wanting to cater to his buddies or, more commonly, the parents with soon-to-be teenagers who want their house to be a safe, inviting local hangout spot for their kids and their kids’ friends.

“You know where your kids are and they’ll be occupied for hours,” said Johnson.

He said the staple of any game room is a pool table, which can be accented with a shuffleboard table, foosball table, video games, pinball machine, jukebox and – especially in the last five years – a poker table.

When Moore envisioned his game room, he pictured a place where age didn’t get in the way of fun. A father of four and grandfather to seven, it’s common to see the grandchildren playing pool with their own cues with grandpa at least one day a week.

Moore and Georgia also entertain friends at least once or twice a month.

“Flow was really important to us,” said Moore, who likes that the game room is right off another gathering place, the kitchen.

During the construction phase, Moore was also careful to make sure the game room complemented the rest of the house, which is open and airy.

“I didn’t want it to look like an add on. I wanted to build a game room that suited the house versus building a house around a game room,” said Moore.

The couple personalized their game room with mugs and souvenirs from trips to Scotland and Ireland and sports memorabilia purchased locally at charity events.

Brent and Misty Cruz, Seven Oaks Showcase residents and parents of two who own the 17th Street Cigar Bar and several small grocery stores, also took the creation of their game room very personally. Although an interior designer was employed to help decorate the rest of their house, they did most of the game room themselves, drawing on trips to bars in Europe, Mexico and Las Vegas for inspiration.

The result can be summed up in one word: wow.

The 1,500-square-foot room boasts wood flooring, burgundy walls, a copper inlay ceiling, 11-inch baseboards, double-stacked crown molding, a temperature-controlled 2,000-bottle cedar wine cellar surrounded by stone, a fireplace, two plasma TVs, an integrated sound system that runs throughout the entire house, a pool table, a bathroom, and the focal point – a SIZE mahogany bar that seats a dozen comfortably and features ornate detailing, a granite backsplash, parquet bar top and slide out shelves containing hundreds of bottles of the Cruzes favorite types of vodka. Autographed Sugar Ray Leonard boxing gloves and family pictures complete the scene.

The Cruzes admit they went way over budget on the room but said it’s worth it if you entertain a lot as they do.

“We’re in the entertainment business. It fits our lifestyle,” said Brent, who added that the couple designed their home so the bedrooms are on the first floor and game room, office and home theater – all well insulated – are on the second floor in order to effectively separate the spaces.
The Cruzes have packed dozens of friends into the game room for parties, but they also value it as a place to relax and bond as a couple.

“After the kids have gone to bed we’ll come up here and have a nice glass of wine,“ said Brent.
Johnson said the biggest mistake people make when planning their game rooms is not having adequate space, adding that just a standard pool table can take up a significant amount of room.
Outfitting a game room with amusement accessories typically costs between $2,000 and $5,000, he said.

His father, also Russ Johnson, of Russ Johnson Construction, said the construction cost of adding a game room to a home can vary greatly depending on size, cabinets, materials and other factors.

He recommends starting with a decent sized space and taking into consideration layout and lighting – such as the shadows cast by the balls on the pool table.

Johnson said in addition to the obvious entertainment benefits, adding a game room is a smart, invest-where-you-live approach that will give you an advantage in the real estate game when you put your home on the market.

“I’ve seen many cases where adding a game room enhances the sale of homes,” said

Best Burgers

From jalapenos to pepperoni, pineapple to bell peppers, local restaurants and chains are beginning to get very creative on where the boundaries of a hamburger actually are. The ability to get a simple bun, meat and cheese is still there, but local advancements in the culinary arts are giving Bakersfield residents unique options to common restaurant items – especially the burger.

A good burger can be found in the oddest of places, from chain restaurants to local mom-and-pops and everywhere between. But for Bakersfield’s restaurants that are pushing the boundaries of the burger, you only need to look here.

Petroleum Club
Island Chicken Burger
What started as a customer hosting a party looking for something different than the typical chicken served at a party turned into one of the most unique items served in Bakersfield – burger or not. Executive Chef Robert Alimirzaie sat down with his team of chefs and came up with a macadamia-crusted chicken breast for the party, then transferred it to a sandwich for the Petroleum Club.

It is truly a piece of genius. The macadamia crusted chicken breast provides a one-of-a-kind experience in both taste and texture and it is served with an island aioli, grilled pineapple, lettuce, tomato and onion with the club’s special sauce for what can only be described as a masterpiece designed by the world-traveled chef Alimirzaie whose credits include a stint at the Four Seasons in Germany.

“The sandwich is very simple, but the complexity of the flavors together is like a symphony,” Alimirzaie said. “The taste is very complex, but the sandwich itself is very simple.”

The Crest Bar and Grill
Gorgonzola Burger
When designing the menu for The Crest Bar and Grill, 13-year-old Head Chef Dan Phillips was looking for new combinations to transform an American classic into something special. The answer was to add Gorgonzola cheese, fresh sautéed garlic, grilled onions and mayonnaise that takes the hamburger to a whole new level.

“I thought the Gorgonzola went well with the sautéed onions and garlic,” Phillips said. “The flavor balance was really good. Sautéing the garlic and adding it in with the burger created something special that is not seen very often in other places. It’s quality food without going over the top.”

When putting together unique combinations, the clientele can feel alienated, looking for something more familiar – especially when the surprisingly quality restaurant is located inside an RV park where repeat customers are hard to come by. But apparently that isn’t a problem for Phillips.

“We’ve had a good response; it’s something that really isn’t seen in other restaurants,” he said. “I’ve had people from out of town traveling say, ‘Oh man, that’s really good. We’re going to come back and get it again.’ And they do.”

Chili’s
Jalapeno Smokehouse Bacon Big Mouth Burger
This hamburger might not be unique at first glance, but Chili’s ability to put together its top ingredients to create new, bold flavors on the burger certainly earns it a spot in this collection. The Jalapeno Smokehouse Bacon Big Mouth Burger – which is a mouthful just to say – represents some of Chili’s most popular ingredients all together in one place to give its guests a spicy and sumptuous burger that simply can’t be found anywhere else in Bakersfield.

The meat on any burger from Chili’s is enough to be satisfied, but then add triple-cut applewood smoked bacon and extra-thick cut smoked cheddar to create the boldness on the brioche-style bun. The texture from the tortilla strips adds some crunch and the spice from jalapenos and jalapeno-ranch dressing make this burger one of a kind.

“Our Chili’s culinary team is always on the lookout for new and creative ideas,” said Cammie Spillyards, senior manager for food and beverage innovation for Chili’s Grill & Bar. “Guests love our bacon and cheese, so we are essentially giving them more of what they love and the different textures were also innovative.”

One complaint from this and others from Chili’s “Big Mouth” line of burgers might be that they could be too much of a big thing for some of Bakersfield’s smaller mouths out there. But with the current popularity of the slider-style Big Mouth Bites from Chili’s, Spillyards made a mention that even the big burger problem could soon be taken care of. “We’ve been having great success with our Big Mouth Bites and plan to offer even more variety and toppings in a convenient, smaller size,” she said.

Red Robin
Sicilian Burger
Bruschetta Chicken Burger
With 380 restaurants around the U.S. and Canada, it would be difficult to imagine a city of any size that doesn’t boast a Red Robin. When it comes to discovering new combinations for inventive hamburgers, it is this chain that is seemingly doing it better than anyone. With a menu overflowing with unique burgers it was too difficult to single out a single one, so here are two that go over the top – in a very good way – of what the possibilities of a burger can be.

“We get our inspiration for new gourmet burgers from a variety of resources ranging from industry trends to team member and guest feedback,” Red Robin Vice President of Marketing Jerrod Janakus said. “You never know where the next great burger idea will come from.”

It appears that Red Robin got the idea for two of its burgers – the Bruschetta Chicken Burger and the Sicilian Burger directly from Italy. With the Bruschetta Chicken Burger, Red Robin envisioned the Italian appetizer and combined it with the idea of a hamburger for what turns out to be an absolute treat. Take a grilled chicken breast and combine it with fresh homemade bruschetta salsa, a pesto aioli, provolone cheese, shredded romaine lettuce and balsamic cream, and serve it all on rustic ciabatta bread for a unique combination of flavors that have simply never been seen together before.

The Sicilian Burger features a beef patty topped with a succulent stack of pepperoni slices, provolone cheese, balsamic-marinated tomatoes, romaine lettuce and red onions, served with an olive-herb mayonnaise on an herbed focaccia bun. The result is an impressive pizza burger sure to please kids and adults as well.

In addition to these Italian takes on burgers, Red Robin also offers up burgers with jalapenos, as well as chipotle mayo, poblano peppers, pineapple and even a fried egg. Also try to a fish burger, turkey burger or a Gardenburger. With all of these options, what could possibly be next for Red Robin? “You’ll have to wait and see,” Janakus said. “There may be some new, inventive gourmet burgers coming to your Red Robin soon!”

Chalet Basque
Christian’s Cheeseburger
A Basque restaurant might seem an odd place to find a unique hamburger – or a hamburger at all – but Chalet Basque’s Christian’s Cheeseburger is as unique as is the story that goes along with it. The burger itself combines common items to create an uncommon creation that creates a flavor union that can’t be tasted anywhere else.

Chalet Basque starts with a typical beef patty, then melts American and Swiss cheeses on top and adds grilled onions, bell peppers and mushrooms to top off Christian’s Cheeseburger. The genesis of this burger dates back to when J.B. and Marie Curutchague still owned the restaurant. Their son, Christian, created the burger with a simple idea.

“I love bell peppers, onions and mushrooms, so I just grilled them up and added two kinds of cheeses,” Christian Curutchague said. “It’s just a combination of the things I love.”

The days of J.B. and Marie’s is gone, but new owner Lisa Luoe decided to keep the grilled masterpiece on the menu. The result is to the benefit of Bakersfield still having the ability to order Christian’s Cheeseburger. And if you’re lucky, you can still see Christian at Chalet Basque eating up his namesake creation.

2009 Dream Car Preview

These days, we can’t seem to get away from the financial turmoil in our markets. Everywhere we turn we are hearing about bailouts, recoveries and mergers. Some of us have taken a hit in the wallet by seeing our 401K lose value, while many of us are pulling back the strings to make ends meet.

But what if we were in better times? What if we had all the money we wanted and dollars were no object. What would we do with the extra cash? Many of us would answer this question the same way. “I would buy my dream car.”

It’s time to imagine and take a look at some luxury vehicles that are available here in Bakersfield. From the Jag Convertible to the Corvette Z06, your childhood fantasy continues as Bakersfield Life profiles the Top Dream Cars of 2009.

2009 Jaguar XKR Convertible
Available at Jim Burke Jaguar
4.2-liter V8 engine
420 hsp
15 mpg city/23 highway
$94,475 and up

Garrett Ming, vice president/general manager for Jim Burke Lincoln Mercury/Jaguar said the Jaguar XKR Convertible is “one of the most beautiful cars on the road.”

The Portfolio Edition Jaguar for 2009, which includes special appointments in the interior and exterior, has a limited number of cars that will be built, making it even more unique. The Portfolio Edition manufacturer’s list price is $104,000.

Ming said styling makes the difference.

“If somebody wants a truly beautifully styled car, they are going to look at Jaguar and be impressed. The great thing about Jaguar today is that it has the customer satisfaction ratings to back up the beauty,” he said, adding that the 2007-08 Jaguar received the highest ratings from J.D. Power and Associates on the customer satisfaction index.

The XKR, clocked at 0-60 mph in 4.9 seconds, attracts a different buyer than a Ferrari or Maserati, he said.

“It’s a beauty that you can drive everyday,” he said. “Jaguars appeal to people who have a love for beautiful things and believe their car is an extension of themselves.”

Ming says the design of the XKR is its strongest selling point.

“Once you get inside, the layout of the car and the way the designers and engineers set up the car, you see that it has a really unique, English feel to it,” he said. “All the navigation and computer systems flow into the dash and it kind of has a minimalistic luxury to it. It’s not overdone. Everything is in the right place.”

2009 Corvette Z06
Available at Three-Way Chevrolet
7.0 liter V8 engine
505 hsp
24 city/26 mpg highway
Starts at $72,125

What always comes to mind with the Z06 is that it’s the car for those with “champagne taste and beer budget,” said Brian McClure, sales manager for Three-Way Automotive Group – although it’s not cheap beer.

Starting at around $72,000, the Z06’s signature race car technology, refinement and performance are equal to a high-end European sports car but at a fraction of the price.

“It’s a piece of American heritage,” he said.

Many customers have grown up with the Corvette brand and have either owned one all their life or dreamt about it.

“Nothing is greater than seeing them take delivery and how enthralled they are with the notion of driving this car,” McClure said.

The 2009 Z06 is the high-end, performance-rated Corvette. Racing from 0-60 in just more than three seconds, the car is “race ready.”

“Basically we like to say it’s a car that would compete, in terms of speed and performance, with the likes of a vehicle that cost two or three times as much,” he said, such as a Lamborghini.

“The car can pull 1.8 Gs on a turn ... this thing will move,” said McClure.

Luxury features are also included but with a design that keeps the car as lightweight as possible. The Z06 has a navigation system, heads-up display on the windshield, ergonomic seating and many other luxury car features.

Predictably, McClure said the car attracts a larger portion of male buyers, but surprisingly, many females have a secret desire to own a Corvette.

2009 Audi R8
Available at Bakersfield Audi
4.2 liter V-8 engine
420 hsp
15 mpg city/23 hwy
Starts at $112,097

This is a street legal fast car, said Cherif Guirguis, sales manager at Bakersfield Audi and Family Porsche.

Audi, long known for its racing car technology and all wheel drive, has had a dealership in Bakersfield for less than a year.

“Their (Audi) philosophy is that on a straight line there will be faster cars, but ... whoever handles the corners better will win the race. Audi is the leader in all-wheel drive vehicles,” said Guirguis.

With an acceleration rate of 0-60 in 4.4 seconds and a top speed of 189 mph, the R8 has generated a lot of curiosity, especially since an ad during the Super Bowl helped pique consumer interest in the car.

“A lot of people are trying to get to know Audi so we find ourselves educating people about Audi more than anything at this point,” he said.

The car can also include a navigation system and Bang & Olufsen sound system, satellite radio and Bluetooth technology.

“It’s definitely unique,” Guirguis said.

Mercedes CL600 Coupe
Available at Mercedes-Benz of Bakersfield
Base $147,400
5.5 L V-12 engine
510 hsp
11 mpg city/17 highway

Delivery specialist James Whelden at Mercedes-Benz of Bakersfield said the CL600 is a “true coupe” and that there are very few of those around.

But the new 2009 CL600 coupe has a roofline totally unique to other Mercedes, putting it right in line with other classic Mercedes coupes and comes complete with that “Mercedes mystique.”

“If you have a Mercedes coupe from the 1960s ... and it’s clean and polished, you can still park it in front of any restaurant. They never go out of style. That’s hard to say about most cars,” he said.

The CL600 has almost no options and just about everything is standard. The car has night vision with infrared lights and a camera in the windshield, giving a display in the dash of up to 700 feet away at night. Whelden said this gives the driver the ability to see reflective objects in the fog.

The car also has features that allow a driver to set cruise control to automatically stay a specified distance away from the car ahead – no need to stop and start. It can even brake itself if a car pulls out in front.

“People generally don’t come looking for these features but they’re really delighted to find that this car has them,” he said.

The car even gently adjusts the passenger seats in case of a possible accident, putting them upright and into a safer position if necessary.

“Safety is really big with this car,” he said.

While the majority of Mercedes are leased, Whelden said this car draws a different buyer.

“These are established professionals. They don’t lease. They just write a check for it,” he said. “These are more popular to be purchased and when you get into this price range you either have it or you don’t.”

Lexus 460L
Available at Motor City Lexus
4.6L V-8
357 hsp
16 mpg city/22 hwy
Base MSRP $73,585

“It’s amazingly smooth and comfortable with a ton of power,” says Mark Schmitt, general sales manager at Motor City Lexus of Bakersfield, of the 2009 Lexus 460L. The most popular sedan in the Lexus line-up comes standard with a great assortment of bells and whistles and has many options that will simply make this car sing.

This V-8 is built on quality and comes standard with an adjustable rear seat and four-zone climate control. “The ‘L’ gives this car five more inches in the back seat, bringing more comfort to the rear passengers,” Schmitt continues. Additionally, the 460L comes standard with a rear sunshade to help keep the warmth off your clients on warm days

Schmitt said the interior is like riding in a “very quiet cabin that is kind of like a private jet,” and includes a dashboard with hand-stitched leather.

The car seems to attract well-established adults as buyers, some retired and some working professionals.

“If you need to get on it and go, this car up and runs,” he said.

“I think they are buying the full package,” he said, adding that the safety features in the car are also a major selling point. And with full service offered at Motor City, the luxury of the 460L goes way beyond just owning this car.

BMW 750 Li
Available at BMW of Bakersfield
Not yet priced
4.4 liter V-8 twin turbo engine
400 Hsp
Fuel ratings not yet available

Lavish is one word Ali Douglas, general sales manager for BMW of Bakersfield uses to describe the new 750 Li. The car, the fifth generation of BMW’s 7 Series, is so new that it won’t be available until late February and has not even been priced yet. But Douglas said it’s going to be the flagship for BMW AG.

“This is by far one of the most technologically advanced vehicles in the world,” he said, emphasizing the twin turbo V-8 engine.

BMW does not make changes in cars often, he said, so any change reflects years of careful research. The 7 series was last revised in 2002 and before that in 1995.

The 750 Li features a newly designed suspension system, adaptive light control, heads-up display, cruise control and a host of other luxury must-haves. But Douglas said the wow factor comes in its hefty horsepower – at 400 hsp.

One major nicety also standard on all 7 series vehicles is the free maintenance package which covers everything except new tires and gas for the first four years or 50,000 miles.

Douglas has a waiting list of about seven people who want to purchase the car already.

“They are typically previous BMW customers who want to drive this because of all the other new features, the horsepower, the sports feel to it,” he said. One customer is particularly interested in the blind spot detection features that alert the driver to objects in blind spots.

Douglas said customers of the 7 series, including the 2009 Li, run the gamut of age, gender and occupation. From 70-year-old retirees to real estate and mortgage upstarts in their 20s, he said the car has universal appeal for those who can afford it.