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Steppin’ Out – Gularte’s Great Diamond Deli & Pizza

May 9, 2013
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“Enter as Strangers – Leave as Friends,” that is the sign over the counter at Gularte’s Great Diamond Deli & Pizza, which is located at 670-B Pleasant Valley Road in Diamond Springs, CA (same center as Jiffy Mart). And, they mean it.

This is a real family run business, started by Joyce Gularte 30 years ago this May, and operated by her, her three daughters, Michelle, Brandi and “Babe,” and even granddaughters. “We do have some employees,” said Gularte, “but they have been with us for a long time and as far as we are concerned, they are family.”

The place is always very busy at lunchtime, so I arranged to meet with Gularte around 11 a.m. last Monday. One of her daughter’s greeted me and said, “We are going to make a couple of sandwiches for you and also have a personal pizza in the oven to try.”

I looked at the large list of speciality sandwiches on the menu and then said, “What do you recommend?” “The P’ville Cheese Steak and Hangtown Chipotle are very popular,” she said, and I told her “sure.” She then added, “I’ll have them make a half of each and, if it is okay with you, we will make them our way.”

I was glad to hear that. I have an awful time deciding which bread, cheese, vegetables and condiments are best for a sandwich I have never tried before, so since they know what goes best, “their way” is the right way. I also do the same when confronted with the question regarding what I want on a taco or burrito.

While waiting for my meal, I talked with Gularte for a few minutes. “I was born into a family of grocers in the Central Valley,” she said. “Growing up I learned a lot about food. Thirty years ago ‘Take and Bake’ pizza was unknown here and so we opened both this place and one in Placerville. After a few years it became apparent that running two stores was too difficult, so we closed the Placerville one.

“You might note that we will be celebrating our thirtieth year on [Saturday and Sunday], the fourth and fifth of May by rolling back our one topping pizza to the 1983 price of $4.99.

“We make most everything we sell: salads, dressings, casseroles, brownies, cookies and everything else you see in the refrigerated cases along the wall. And, of course, we make the sandwiches and pizzas fresh to your order.”

Soon, my sandwiches arrived. The P’ville Cheese Steak was hot roast beef, bell peppers, onions and melted cheese on a toasted roll, and the Hangtown Chipotle was hot turkey with melted cheese, mild green chillies, chipotle sauce (not mild), lettuce and tomato on grilled sourdough (Truckee Bakery bread).

I tasted each of them, pausing between bites to enjoy some of their potato salad. They were different from each other, but both were full of flavor, juicy and delicious. I asked if the Hangtown Chipotle was more popular with men, because of the heat from the chipotle chiles, and was told that everyone seems to really like it. I guess tastes are a changing.

While I was enjoying them, someone said, “You should make him a Garlic Gobbler,” so soon arrived a delicious sandwich of hot turkey, melted cheese, garlic mayo, lettuce, red onion and tomatoes on a toasted roll. After I enjoyed a couple of bites of it, I was asked, “Which one did you like the best?” “Actually, I liked them all,” I replied.

At that point I figured I was done, but then they brought a sample of their delicious Beef Stroganoff, a fruit salad and even a sample of an iced mocha. I decided to take the fruit salad home, which I ate IN PLACE of dinner.

You can have them make you any kind of a sandwich you want from a whole list of ingredients, but I would recommend the time tested ones like those I tried, along with others with names like The Sunrise (ham or bacon and eggs, with cheese), The Porker (pulled pork), The 49er (meatball), The Green Gardner ( a very special veggie sandwich) or The Diamond Dip, made with  roast beef and melted cheese on a grilled roll with au jus. I didn’t try it but one diner yelled to the kitchen, “Best French Dip ever,” while I was there.

As to the pizza, I had a delicious slice of Kelsey’s Combo, made with salami, pepperoni, sausage, mushrooms, red onions, olives, green bell peppers and tomatoes, and Jacob’s Club, a ranch sauce pizza with mozzarella, chicken, sausage, bacon (real) and diced tomatoes and loved each of them, the Jacob’s Club a bit more (I like white sauce pizza).

You can customize a pizza from their long list of toppings (including cashews they roast themselves) or pick one from the menu, most of which are named after family members, such as Adam’s Artichoke, Brandi’s Garlic Chicken, Chip’s Mix, Emma’s Pizza Tostada, Granny’s Gardner… and the list goes on and on.

They also have several salads, pre-packed to eat there or take home (try the walnut-cranberry) along with several casseroles like the very flavorful Stroganoff I really enjoyed, cookies, salsas, soup, cake, brownies and more.

To drink they have soda, iced tea, mochas, fruit smoothies and bottled drinks.

Tuesday is Homemade Taco day until 7 and Thursday is grilled hamburger day until 3. I haven’t tried the tacos, but I have tried the burgers, which are so huge and delicious that people line up for them.

So, add the daily specials and I think that gives you a small glimpse of what Gularte’s Deli has to offer. I know I missed something, but I have to leave something for you to discover.

The hours are daily from 8 until 8:30, but if you drive by earlier in the morning and the signs are lit, they are open.

They have seating inside and outside and a very friendly staff. For more information give them a call (530) 626-0550.

Community Profiles – Placerville, Part 2 (The Town Becomes a City)

May 9, 2013
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Picture courtesy of Steve Crandell, Photo Restoration, Placerville, CA.

Picture courtesy of Steve Crandell, Photo Restoration, Placerville, CA.

On September 9, 1850, California officially became a State. Feeling that Hangtown was an inappropriate name for a community, the legislature pondered naming it either Ravine City or Placerville, with the latter winning out. As a result of the change in the status of California, things began to settle down and become more organized in the town of Placerville.

Everyone knew that with statehood, immigration would increase. With more people the possibility of fire would increase substantially, and fire was the scourge of the mining communities.

The early buildings were all built of wood and canvas; wood was the only source of heat and oil lamps provided all of the light. In a crowded town like Placerville, fire was everywhere, waiting to spread and the citizens were concerned.

Prior to 1853 fires were fought by whoever was around, using whatever they had handy. Obviously it was a poor system, especially if a fire started to spread.

On June 23, 1853, a group of the town’s young men met at White’s Hall, and set out to form a volunteer fire department to protect life and property from the ravages of fire. The group soon organized the Neptune Hose Company No. 1., and adopted the motto: “We’re ready!”

The next order of business was to have a carriage built and purchase fire hose. A Mr. Alfred Bell generously advanced the necessary funds for the equipment, a debt that was paid back by a benefit performance of the Lee & Marshal Pioneer Circus, which raised some $900 for the group.

The first home for this fledgling company was on Maiden Lane (later Centre Street and now Stagecoach Alley), but it was not a good location.

Later, when the town was incorporated, the company applied for and obtained an appropriation to purchase a house and lot on Main Street. Unfortunately, the great fire of July 6, 1856 destroyed the building, along with all of their hose, furniture and fixtures. To make matters worse, the Town Council, a few days after the fire, sold the now empty lot to a Mr. Dorsey. For a year the Neptune Company had no home for their carriage and considered disbandment.

Fortunately, by 1858 they were able to raise enough money by subscription to purchase a home on Coloma Street, change their name to Neptune Engine Co. No. 2, and order a new fire engine from Hunneman & Co. in Boston.

Just prior to that, on April 13, 1857, another engine company was organize under the name of the “Mountaineer Engine Co. No. 1.” They soon purchased an engine and 250 feet of hose from Engine Co. No. 1 of Sacramento. When the equipment arrived, they found that Confidence Engine Company No. 1 was so deeply carved into the side of the engine that it would be impossible to remove it. Being people who knew how to solve problems rapidly, they simply changed the name of their company to match that on the engine.

After 12 years Confidence Engine Company No. 1. was forced to cease operations. They had received little financial support from the City and were deeply in debt. The citizens would not allow this to happen and gave a festival which raised $396.35. This, and generous subscriptions saved the company. The word “Confidence” is still on the front of the City Hall, a reminder of the days when they were headquarters in that building.

During all of this organization and reorganization of the fire departments, the Town of Placerville was incorporated. On May 13, 1854, by virtue of an act of the State Legislature, approved by John Bigler, Governor of California, Placerville became the first incorporated town in El Dorado County (and would remain so until the City of South Lake Tahoe was incorporated over one-hundred years later).

On April 24, 1857, “An Act to incorporate the Town of Placerville” was amended to give the Council the powers to “levy and collect taxes…regulate tippling houses, dram shops, gaming and gaming houses…disorderly houses of all kinds including houses of ill-fame…”, among other things.

On March 7, 1859, the original incorporation was repealed and “An Act to incorporate the City of Placerville was adopted and approved by the State. The description of the land to be included in the city reads as follows:

“All that tract of land, in the County of El Dorado, lying within the boundaries and limits hereinafter mentioned – that is to say: Commencing at a large pine tree west of Frederick A. Bee’s private dwelling, north sixty-five degrees east to another pine tree on the east bank of a ravine, distance two hundred and twenty-four rods; thence south thirty-four degrees east to a large pine stump, distance one hundred and twenty rods; thence south thirty-five degrees west to a tunnel on Coon Hollow and Hangtown Hill, distance two hundred and eight rods; thence north forty-four degrees west, distance town hundred and thirty-six rods, to the place of beginning, is hereby declared to be a City, and shall hereafter be known by the name of the City of Placerville.”

There were few significant changes in the government of the City of Placerville until the early 1870′s. It was at that point that the City, with little money in its coffers, lost a lawsuit filed by the bondholders of the Placerville & Sacramento Valley Railroad. As a result, the City government effectively closed down for a quarter of a century.

Sources for this story include:  “History of California,” by Theodore Hittell (1897); “California Gold Camps,” by Erwin Gudde (1975); “California Place Names,” by Erwin Gudde, 3rd Edition (1974); “Mother Lode of Learning – One Room Schools of El Dorado County,” by Retired Teachers Association of El Dorado County (1990); “I Remember…, Stories and pictures of El Dorado County pioneer families,” researched and written by Betty Yohalem (1977); “Mines and Mineral Resources of El Dorado County, California,” California Division of Mines (1956); “History of El Dorado County,” by Paolo Sioli (1883), reprinted and indexed by the El Dorado Friends of the Library (1998); the archives of the “Alta California,” “Placer Times” and “Mountain Democrat;” and the wonderful people at the reference desk of the El Dorado County Main Library.

Steppin’ Out – ZacJack Bistro

April 29, 2013
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logo zac“If you aren’t willing to grind your own meat, bake your own buns and use the freshest ingredients, you shouldn’t be serving burgers.”
Chef John Evans

I have eaten breakfast, lunch, dinner, wine paring dinners and more at ZacJack Bistro and never had a bad meal. In fact, I have never had less than a great meal.

John and Lynette Evans opened ZacJack Bistro, which is located at 1275 Coach Lane in Cameron Park, nearly two years ago to fill in the need for a restaurant that serves what they call “Everyday Gourmet Cuisine,” and are doing a great job at it.

I dropped in earlier this week to talk with Chef John and ordered one of their signature burgers, something I had never tried before. All of them are made with freshly ground American Kobe beef and served on a freshly baked bun. My choices were a French burger, a Bleu burger and a mushroom burger, along with their new El Dorado Burger.

I decided on the El Dorado Burger which is a half-pound of beef that is grilled and served on a freshly baked bun with garlic aioli, strips of cherry wood smoked bacon, melted Cheddar cheese, smoky Chipotle barbecue sauce and crispy fried onion rings. Along with it were served freshly cut, crispy fries.

It was cooked to my liking (go as rare and you can to get the great flavor of the beef) and delicious. Chef John has a great palate and can put together some interesting combinations of flavors.

The Chipotle barbeque sauce came on the side and what I didn’t put on my burger I used as a dip for the crispy, skin-on fries (Yum!). They also have house made catsup for dipping.

I wish I had more room to describe the food, because of the list of ingredients in each dish. But, to give you a basic rundown, in addition to the speciality burgers, the lunch menu includes small plates, like shrimp macaroni and cheese, a stuffed artichoke and a cheeseboard. Then there are the soups and salads (the two day, slow-cooked French onion soup is wonderful and also available in a half soup – half salad combination).

The Croques (French classic sandwiches) include short rib, mushroom ragout, shrimp remoulade and even a smoked salmon BLT. And, you can get a half sandwich and salad or soup if you wish.

They also have several kinds of fresh made pizza, all cooked in their brick oven, and they can substitute a gluten-free crust if you wish at no extra charge. And, on Monday through Friday there is a varying Golden Special at lunch for $6.99.

The dinner menu includes the burgers, soups, salads and pizzas, along with a large list of appetizers, including a wild mushroom croissant, an olive plate and escargot.

The plates, or entrees, include a filet mignon, traditional Al Cordon Bleu Chicken, Coconut shrimp, a grilled boneless double pork chop (one of my favorites), crispy sauteed salmon, trout almondine, boneless beef short rib (another favorite of mine), Calamari A La Luby Doo and a vegetable Wellington.

On Friday, Saturday and Sunday they also serve brunch, starting at 8 a.m. That menu includes bockwurst and eggs, ham steak and eggs, bacon and eggs, salmon or trout and eggs and Mountain Joe’s biscuits and gravy, along with a three egg omelet.

In addition to those, they also serve banana-boysenberry pancakes, cinnamon swirl French toast, coconut-macadamia nut French Toast and a special Buenos Dias Burrito.

The dessert menu includes their famous Gateau Saint Honore, macaroons and ice cream, Belgian chocolate cake, carrot cake, Marquis du Chocolate (a dense, fudge-like, flourless chocolate cake) and a delicious lemon tart.

To accompany your meal are the normal coffee, tea and soda, along with quite a list of wines from El Dorado County and the world, by the glass or bottle, and domestic and imported beer.

Speaking of wine, on Thursday, April 25 at 6:30 p.m., ZacJack Bistro will be holding a dk Cellars wine dinner, followed on May 2, by an Auriga Cellars wine dinner, on June 6, by a Nello Olivo wine dinner and on July 11, by a Boeger wine dinner.

These are all local wineries and Chef John is a master at pairing wine and food. You should try and make it to at least one of them.

Tuesday is Ladies Night with live music and specials, Thursday no corkage on the wine you bring, and coming up in May, “3 B’s” on Wednesdays and Rock and Lobster, a six ounce lobster tail cooked your way and rock music on Friday.

ZacJack Bistro is open for lunch and dinner, Tuesday through Thursday from 11 until 8:30; on Friday and Saturday for brunch, lunch and dinner from 8 until 9:30 and on Sunday for brunch, lunch and dinner from 8 until 8. Closed on Monday. For more information call 530-676-2969.

In order to served the best food with the freshest ingredients, the menus are seasonal and do change periodically, so I recommend if you have something special in mind, call first.

A lot of people have asked me what happened to Zachary Jacques Restaurant on Pleasant Valley Road east of Diamond Springs. It is now a fantastic store called ZJ’s Speciality Food Market, with lots of unique food items, beer, wine and more. It is open every day but Monday and in the process of expanding to meet the needs and desires of the community. For more information call 530-626-8045.

Steppin’ Out – C & T’s Restaurant

April 29, 2013
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32365394“So long as you have food in your mouth, you have solved all questions for the time being.”
Franz Kafka

Earlier this week I stopped by C & T’s Restaurant in Pollock Pines, CA, which is located at 6454 Pony Express Trail at the far end of the buildings in front of CVS Pharmacy. I was there to meet with Twila Grasmick who with her husband Chuck, owns the place. I don’t think I have had so much fun at breakfast in a long time, just talking and laughing.

I complemented the young lady who seated and served me on the cleanliness of the place and she smiled and said, “We do our best,” while getting me a cup of coffee. Then Twila, with a big smile, sat down on a chair across from me and said, “So what do you want from me?”

Caught a bit off guard, I said, “So, what are the big favorites on the menu?”

Opening the menu and pointing at the list of breakfast items, she answered with a smile, “Our country fried steak, chorizo and corned beef hash. We bread and season the steak ourselves, we make the chorizo ourselves and the corned beef hash is homemade. What would you like to try?”

“Well, can I get a sample of a few things?” I replied. “Sure,” she said and walked over to talk with the chef.

While waiting for my surprise meal, we chatted about lots of things, including how they got started in this business.

“I have been a waitress since I was 22, so I am not new at this. Chuck is retired from the Forest Service and for nine years he and I ran the Waffle Shop in Placerville. Then seven years ago we opened this place. For a year and a half we actually ran both places.

“Chuck is into cars, so we decorated the place with car pictures. See all the small cars on the shelves by the cash register? Those were all brought in by our customers.”

My breakfast arrive and it consisted of a country fried steak with sausage gravy, a small serving of chorizo and eggs and a portion of their corned beef hash.

I started with a taste of the corned beef hash which had a much better flavor than many I have tasted and wasn’t salty, since they cook a real corned beef and cut it up for the hash. I know that because before it arrived I had asked if they used the much more convenient canned corned beef, as some restaurants do. After a few moments of just staring at me Twila smiled and then responded, “No, we cook real corned beef for it.” I have to watch out what I ask.

The chorizo and eggs was very good. Chorizo can be a bit fatty, but not theirs. It had a very nice flavor and the plate was clean when I finished it. “We buy the pork sausage already ground and use it to make the chorizo,” Chuck would later tell me. “Sometimes it is actually too lean, so we have to watch out for that.”

The country fried steak with the sausage gravy was really, really good. It was thin, nicely breaded and seasoned and, even though it came with a steak knife, it was not needed. It was not only delicious, but completely fork tender and the gravy, not too thick, not too thin – perfect. “We get good meat,” said Twila, “and fork tender is the way it should be.”

All three samples I tasted might be a bit under-seasoned for some people, which is something I like in a restaurant. You can add salt, pepper, hot sauce or, perish the thought, ketchup if you want, but you can’t take it away if the chef overdoes it. That is the sign of a good restaurant.

C & T’s serves both breakfast and lunch. The menu starts with a list of egg dishes (egg beaters can be substituted), which, like their many omelets, come with hash browns or O’Brien potatoes and toast or biscuit and gravy (go for the biscuit and gravy – yum!). Those are followed by pancakes and more, waffles and their house specialties, which includes the chorizo, corned beef hash, eggs benedict and even a breakfast burrito.

Finally, there is a list of a number of sides and you can also get smaller servings of many of the breakfast items, no matter how old or young you are.

For lunch there is quite a list of burgers and sandwiches. The favorites are the Philly cheese steak and the grilled Reuben (I have to go back and try that one). Many of the sandwiches are also available as a half sandwich.

In addition to their Soup du Jour (seasonal) you can have a dinner, chef, taco or tuna salad if you aren’t in the mood for a sandwich.

There are daily breakfast and lunch specials which may or not be menu items and, in addition, as both Twila and Chuck said to me, “ If you want something special, we have the ingredients and we aren’t too busy, we will make it for you.”

C & T’s Restaurant is open from 5 a.m. until 2 p.m., seven days a week. Breakfast and lunch is served all day. And, they even have a generator that they can hook up to keep them open if it appears the power is going to be out for a while, which makes them especially popular during winter storms. Now that is thinking ahead!

If I had to sum this restaurant up in just a few words I would call it a clean friendly place, serving comfort food in a very mellow atmosphere. It just has a nice feeling.

For more information give them a call at 530-644-0105.

Steppin’ Out – Diamond Springs Hotel

April 29, 2013
By

Diamond Springs Hotel sm    “Macaroni and cheese. Sunday pot roast and vegetables. Southern Fried Chicken. Ooey-gooey grilled cheese. Spaghetti and meatballs. These are all the things that make your pants too tight and your self-esteem plummet. But it’s totally worth it!”
Unknown Author

As I have said several times before, when people ask me about my favorite place to eat, the Diamond Springs Hotel almost always comes up somewhere in the conversation. Then the person asking takes over and tells me how much he or she likes the place. It happens almost every time.

The reason for these complements is that the Diamond Springs Hotels serves real food, what many call comfort food. If you look that up in a dictionary, you might find them listed there. All kidding aside, that is what they serve, that is what they are known for and they do a great job of it. Let me give you an example.

A few weeks ago my daughter and her family came up to visit me. It was lt was around lunch time and we decided to go to the Diamond Springs Hotel. Once there we were graciously greeted and seated at a table for five. In just a few minutes, everyone easily found something they liked on the menu.

Daughter Erika ordered a Monte Cristo, a turkey, ham and Swiss cheese sandwich that is often deep fried, but instead they grill it before dusting it with powdered sugar. She really likes that sandwich, but cannot find it many places.

Son-in-law Roy ordered the country-fried steak and eggs with potatoes, gravy and everything else. Stella, who is eight, ordered a child’s hamburger and Harris, who is five, ordered a grilled cheese sandwich.

I had my usual, the breakfast of two eggs, sausage and an English muffin. I pick that because my waist doesn’t need the potatoes and they have the best orange marmalade around and it goes great on an English muffin.

In a short plates brimming with food arrived and it was a real feast. Nothing was left and like with most families, several of us were invited to take bites from other’s plates.

The service was great, everyone was full and happy when we left and the total bill was under $10 a person, which is not bad for three adults and two children.

The history of the Diamond Springs Hotel goes back to somewhere between 1916 and 1924, depending upon who you read. First called the Diamond Hotel, it was managed by Antone Meyer and run by the Meyer family into the late 1930s.

Amy and Moon Shim have owned and run it for nearly nine years. Amy is the one who greets everyone like they are a guest in her home, even if she has never seen them before. And, when they leave, she thanks them, asks how everything was and really wants to know.

Moon works in the kitchen area and takes over when chefs Leonard Landers and Kevin Schultz are off. They have trained him well and I don’t think there is anything he can’t cook perfectly.

The last time I was there a new person was greeting people, seating them and getting drinks. When I asked about him, Amy told me that he was their son Kevin and that he now has a car to pay for. She said she told him, “you have to make money because banks don’t wait.” She’s right Kevin.

Several times over the years I have tried to fully describe the menu, but always come up short. So I am going to try again.

Breakfast is served from opening until 4 p.m. and that part of the menu starts with literally anything you might want, from egg dishes and pancakes to lobster benedict, lots of omelettes, homemade cinnamon rolls and their famous homemade biscuits and gravy.

For lunch you can choose from several kinds of hamburgers (cooked your way and served on a freshly baked bun), hot dogs, salads, soup and chili, a dozen or more different hot and cold sandwiches, “lite faire,” meatloaf, country fried steak, fish and chips, trout, chicken, and on and on and on.

For dinner add to the lunch menu prime rib, ribeye steak, prawns, scampi, “surf ‘n turf,” ham, chicken, spaghetti, roast pork tenderloin, a vegetable platter and a page or two more of delicious dishes. And, at all meals, a kids menu.

They have several specials every day and on Friday and Saturday night they have prime rib for only $16.99. It is a perfect 9 ounce cut with all the trimmings.

To accompany your meal they serve, coffee, tea, milk, soda, beer, wine, juice and hot chocolate. And yes, some local wines by the bottle.

For dessert, if you have any room left, they serve a flaky fruit turnover, Mudd Pie, chocolate mousse, carrot cake, ice cream, cheesecake and chocolate suicide cake.

Nearly everything on the menu is made from scratch with loving care.

The Diamond Springs Hotel, which is located at 545 Main Street in Diamond Springs, is open Tuesday through Thursday from 7 a.m. until 8:30 p.m., Friday from 7 until 9, Saturday from 8 until 9 and on Sunday from 8 until 2. Closed on Monday. For more information call 530-621-1730 or check out their webpage. It has their complete menu, history and more and can be found  at http://diamondspringshotel.comcastbiz.net/DiamondSpringsHotel/.

Stop by and try some “Old Fashioned Country Cooking” prepared and served by great people. You’ll love it.

Community Profiles – Placerville, Part 1 (The Beginning)

April 29, 2013
By
Placer Hotel (Jackass Saloon) with Hangman's Tree behind it (circa 1850)

Placer Hotel (Jackass Saloon) with Hangman’s Tree behind it   (circa 1850)

Placerville: the Ravine City; Old Dry Diggings; Old Hangtown – under many names its history goes back almost to the very start of the California Gold Rush. The place that we now know as the City of Placerville started out in controversy and, some say, continues to remain there.

The honor of “discovering” Placerville is usually given to three ranchers who resided east of Sacramento along the Cosumnes River, William Daylor, Jared Sheldon and Perry McCoon.

In the summer of 1848, brothers-in-law Daylor and Sheldon, along with their friend McCoon are said to have stopped in a ravine along the banks of the North Fork of Weber Creek (now known as Hangtown Creek) several hundred yards below the crossing of what is now Highway 49. There they found gold in good quantities.

One day, an Indian in their employ, while searching upstream, located gold laden dirt on the hillside above the creek and reported his find back to them. After investigating the site, the three decided their present workings were as good, if not better.

When other prospectors came along they were immediately directed to the new location, which shortly became known as “Old Dry Diggings”. This name only lasted until January of 1849 when the town became known through the Mother Lode as “Old Hangtown” or just “Hangtown”.

There are many accounts relating to why the name of this fair town was changed to Hangtown – all true, we’re told.

Paolo Sioli, in his “History of El Dorado County” (1883), felt that there were three that needed to be considered because they came from people who were “distinguished citizens and oldest pioneers” and the stories were “corroborant and supplement on to another”. The reader is free to judge for him or her self.

The first of these comes from one Judge Grimshaw of Daylor’s ranch. His tale starts in January of 1849 with three men playing poker in a saloon tent or hut in Old Dry Diggings.

One of them soon lost all of his money and suggested to the others that the sleeping proprietor of the establishment surely had a good amount of gold dust on hand which they could easily appropriate.

The saloon keeper was rudely awakened by the cold feel of a gun to his head and was ordered to tell the three where he kept his gold dust. Fearing for his life, he told them and the three soon divided up the spoils.

Although threatened with death if he did so, the saloon keeper told some friends and the robbers were soon caught, tried by the miners, flogged and ordered to leave town.

A few days later two of them, under the influence of alcohol we’re told, returned and proceeded to threaten the miners who had ordered them flogged. The threatened miners got together, had the two arrested and then hung them from “the leaning oak tree in the hay yard below Elstner’s Saloon” (now Hangmen’s Tree Historic Spot).

Another version of the story comes from E. N. Strout, a gentleman who by 1883 had been a “long time citizen of El Dorado County.”

He relates that by early 1849 there were organized bands of desperadoes in the area of Old Dry Diggins, who lay in wait in and outside of the camp, ready to plunder and murder.

A Frenchman who kept a trading post in Log Cabin Ravine (Bedford Avenue) was known to have considerable gold dust and was selected as their next victim by a band of desperadoes known as the “Owls.”

Four men: one American, one Mexican and two Frenchmen, were picked by the band to rob the merchant of his gold dust, and anything else they could carry off.

Soon after the crime was committed, the merchant gave the alarm and almost immediately a group of vigilantes captured all four desperadoes.

After a quick trial, three of them – one of the Frenchmen having escaped after being sentenced – were hung from a white oak tree that stood on the south bank of the North Fork of Weber (now Hangtown) Creek, near what is now the corner of Main and Center (formerly Coloma) streets.

The three were wrapped in blankets and buried on the north side of the creek. The office of the Mountain Democrat was erected over the site of the graves a few years later and the paper was published there for some twenty years. There is now an interesting historical marker near the burial site.

The third and final version, which Sioli oddly attributes to no one, has its origin in an 1849 hanging of three men, two of them being Frenchmen and the other a Spaniard.

The three had been arrested for highway robbery on the road leading to Georgetown and were being tried by a jury of local citizens. During the sentencing proceedings, while the jury was pondering the fate of the robbers, an officer from a neighboring community arrived in town searching for the perpetrators of a horrible murder in his area. He immediately recognized two of the robbers as the murderers he sought.

With this information, the jury took no time in sentencing the three to be hanged from a tree at the northwest corner of Main and Coloma streets and having the sentence carried out.

This third version is the one most often told. It is nearest to the story told by Edward Gould Buffum, a journalist, soldier and miner, in his book, “Six Months in the Gold Mines” (1850), and matches closely the stories found in the “Alta California,” the major newspaper in San Francisco at that time.

No matter which version is true, if any, Old Dry Diggings immediately became known as Hangtown – a place where “Judge Lynch” often presided, dispensing rapid justice to all of those who dared to ply their criminal trade. Some historians do point out that this had a positive effect on the area by bringing about an immediate reduction in serious crime in and around this place now known as Hangtown.

With more and more miners and in many cases, whole families, arriving in town, civilization began to replace frontier justice in California. Within the next few years, El Dorado County would become one of the first twenty-seven counties of California, California would become the thirty-first star on the flag of the United States and the town known as Hangtown would be incorporated as Placerville – on more than one occasion.

Sources for this story include: “History of California,” by Theodore Hittell (1897); “California Gold Camps,” by Erwin Gudde (1975); “California Place Names,” by Erwin Gudde, 3rd Edition (1974); “Mother Lode of Learning – One Room Schools of El Dorado County,” by Retired Teachers Association of El Dorado County (1990); “I Remember…, Stories and pictures of El Dorado County pioneer families,” researched and written by Betty Yohalem (1977); “Mines and Mineral Resources of El Dorado County, California,” California Division of Mines (1956); “History of El Dorado County,” by Paolo Sioli (1883), reprinted and indexed by the El Dorado Friends of the Library (1998); the archives of the “Alta California” and “Mountain Democrat;” and the wonderful people at the reference desk of the El Dorado County Main Library.