International Women’s Day

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In honor of International Women’s Day, we thought we’d take this opportunity to recognize the incredible, dynamic women that make 105 Noshery a success.

Lisa Peters – CEO and Partner

Opening 105 Noshery in the middle of an unknown, unprecedented pandemic was a great challenge. Lisa relied heavily on the woman that brought this to fruition in October of 2020.

Lisa’s assistant Janeen says, “Lisa is a tough cookie, but she cares.  She works hard, and her work ethic is motivating to me.  She inspires the culture here that makes me feel like this is truly my second home.”

Melissa McCullough – Director of Marketing

Melissa McCullough has a keen eye for marketing and what’s new and exciting. It all started with her taking pictures of our food development program. Now she heads up the social media for 105 Noshery and continues to bring those new ideas to the table. She’s always willing to pitch in and incredibly quick on her feet.  She is in tune with what people want.  She’s super likeable, easy to work with and a real team player.

Justine McNeil – Publican

Justine is our ‘fun girl’ and one of the best bartenders we’ve ever seen.  Her creativity and ability to combine botanicals, fruits and spirits always amazes us and our guests. And her always-changing hair color keeps us on our toes!

Our hard-working and dedicated support team makes everything possible!

Janeen Williams – Executive Assistant to Lisa Peters

Over the last nine years, Janeen has developed her skills to take a load off her boss. She is now responsible for all accounting and payroll for two companies and is willing to take on new challenges. Lisa says she is always willing to help with a smile on her face. You will often hear numerous times a day, “It’s my pleasure.”  

Angel Kessler – Chef

Angel has been the executive chef for 12 years and brings a maternal energy to our operation.  With a finger on all parts of both companies, she keeps everything running smoothly on the culinary side.  During the pandemic, Chef Angel never missed a beat. We pivoted very quickly to deliveries for individuals. Even though those kitchens get very hot, you’ll never see this girl sweat!

Dian Arnold – Menu Analyst

When developing a menu, creativity is important. So is having the right menu mix and price points on your menu. Dian does this and supports Chef Angel in any way needed by researching products.  Dian is thoughtful and kind and appreciates her fellow employees…and usually shows it with homemade cookies!

We appreciate these women and all women in business, today and every day!

Full menu, live music, cool vibe … it’s all at Nosh Club!

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If you haven’t been to Nosh Club lately, now is the time! Over the past few weeks, we have made significant improvements, enlarged the stage and booked even more acts to make 105 Noshery your favorite year-round, all-weather live music venue. Our event calendar is jam packed with a variety of bands, from blues to country to rock. Wednesday through Sunday, this place is…well…rockin’!

Randy handles all of the bookings himself and has curated a calendar of soloists, duos and bands you’ll love like Jason Weeks Duo, Two Tone Steiny & The Cadillacs, and Derek Fresquez Cuttin’ the Chord, to name just a few. Quite literally, there is something here for every musical taste. But if you know Randy, you know he’s a blues guy at heart. Which is why every Thursday night at Nosh Club is dedicated to the blues. (Hmmm…could that love of blues be a sneak peek at what he’s cooking up next?) 

Nosh Club serves our full menu (new dinner menu launching this month!) and all of Justine’s cocktail creations, but the musical acts and the Club’s core staff give it its own vibe – a perfect spot for your next private event! We recently hosted an afternoon bridal shower and a business meeting in Nosh Club, both wrapping up just as the live music was starting, a perfect ‘ending’ to any agenda. Plus, we know that the open-air setting makes it a great place to enjoy our gorgeous spring weather and socialize or network safely. 

With so many things to do and places to stay here in Downtown, we are more than just a fun place to sit and listen to a great band. We are part of what has turned Downtown Roseville into a live music destination. We love seeing our friends starting their day with a coffee at Fig Tree, enjoying lunch on Vernon Street, checking out happy hour and music here, then finishing with a show at Goldfield’s. Now that’s a Saturday!

Rain or shine, we have live music Wednesday through Saturday 6:30 to 9:30 and Sundays 11:30 to 3:30. View our upcoming schedule, then head over to GoDowntownRoseville to round out your plans.

Sidebar: Whether at 105 Noshery or Nosh Club, be sure to try Justine’s newest cocktail, The Roseville, a botanical combination of dry gin, Luxardo, L’Aperitivo Nonino and grapefruit. It’s even a contender for Best Cocktail in America!

Chef Eric Is Beefing Up Our Game

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Turns out they’re right…you should listen to your mother. Or least your best friend’s mother. When 105 Noshery Executive Chef Eric Rocha was in sixth grade, his friend Tyler’s mom told him he was going to become a chef. He didn’t believe her, but the seed was planted. With a single working mom and brothers to feed, Eric was already a whiz in the kitchen, quickly learning how to prepare tasty and foolproof meals.

This talent took him to Eureka where, at the age of 18, he became executive chef of a local steakhouse. There, he learned how to properly butcher and marveled at one regular who ordered his weekly steak raw paired with a bottle of red wine.

The corporate world came calling and some big chains sent Eric on the road and tasked him with menu development and performance improvement. But after missing too many birthdays and holidays, he was ready to be home with his family and, as fate would have it, met Randy and Lisa. Five years ago, Eric joined the catering team and has thrived under Randy’s mentorship.

With Randy’s ‘old school’ sensibility and 50+ years of experience, the synergy between owner and chef is the backbone of our customer experience. The two trade tips and opinions and together they have created the new menu launching this month. With a net increase of 12 items, the menu amps up dinner with new beef cuts, a double-boned pork chop and creative daily fish specials to satisfy those that are already devotees of our breakfast and lunch offerings.

“I’m proud of my long-term relationships with our reps that ensure we receive the freshest ingredients possible. And with fish from the Delta, valley produce and Roseville Meats at our fingertips, this menu can’t be beat.”

A Texas native, Eric is an expert at the BBQ and grill (“There’s a difference.”), loves to share his Southern hospitality and strives for his customers’ and employees’ satisfaction. “I know they love the culture here – and the braised short ribs, French dip, crab cake benedict, and garlic shrimp! – and that’s why they stay. That’s something I learned from Randy and Lisa. If your employees are happy, your customers are happy. I’m a better chef today because of them.” 

Now a holiday die-hard, he was thrilled to spend some time with his family (their annual Nerf war was the highlight) and his yard may or may not be still covered with Christmas decorations. But now it’s back to work. After all, there’s a new menu to launch.

What he orders: “I could eat the French dip every day, but my waistline can’t handle it.”

What he drinks: “Strawberry rhubarb old fashioned, definitely. I’m a bourbon guy. It’s not too sweet so the bourbon really comes through.”

Chef Eric’s recipe for perfect bacon: Start with 250 pounds of pork belly. Cure it for ten days, let it tack for one, smoke for six hours, press it for 24, then slice. Render in oven, then move to flattop. “Our bacon is my style. We tasted several combinations of cure, tack and smoke time and this one is the perfect consistency for the thickness.”

Justine is Home for the Holidays

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Justine Joiner, Publican

There’s no place like home for the holidays. And for Justine Joiner, that’s behind the bar.

After several months of pinch hitting as general manager while we navigated the evolving challenges of COVID, Justine is thrilled to now be solely focusing on our bar program, one she built from the ground up when we opened in 2020.

“I’ve learned more in the past 18 months than I may have during my 25 years of bartending! It was stressful and exhausting, but I’m extremely grateful to have learned the inner workings of hospitality from Randy and Lisa,” Justine said.

As the publican at 105 Noshery, Justine is responsible for the entire bar program – developing our cocktail menu, stocking the bar with your favorites (whether local or nationally known…or both!), training our bartenders and waitstaff, and managing relationships with her bevy of vendors.

“Some may not know that our bar is as local as possible. We pour a local vodka and gin, and all our wines are from California. All but one of our brews (Revision is originally from Auburn so technically they’re local, right?) are from Northern California and 50% of them are in Sacramento.”

She loves using her curiosity and education to be creative, but it’s the customers that drew her to bartending in the first place. She loves holding court, developing relationships, and welcoming her regulars.

The new cocktail menu, something she’s been working on for months, debuts mid-December. While not necessarily what you might expect to see on a winter menu, she is especially proud of the speakeasy-driven, ‘old school’ results – cocktails that feature three or four ingredients but are exceptionally complex in flavor.

Stop by for a drink and be sure to give a wave to Justine when you do. If you miss her here, you may not run into her anywhere else in town.

She notes, “In Roseville, there’s just no cooler place to be than here.”

What she orders: French dip for lunch, salmon for dinner

What she’s drinking: anything with gin

“Publican is a term from the late 1800s that described someone who owned or ran a pub or bar. Because the overall scope of Justine’s job is so much more than ‘bar manager’, it is the perfect title for what she brings to 105 Noshery.”

– Randy

Meet 105 Noshery’s New (and cheeriest) GM

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Matt Cooper, General Manager

After 28 years in hospitality, most in the hustle and bustle of the Bay Area, new general manager Matt Cooper (and his wife and four kids) think it’s pretty cool to have recently relocated to Cool.

“A 35-minute commute to Roseville, to a restaurant full of genuinely nice people, working for people who care about quality and their staff? It was an easy decision for us to make the move,” said Matt.

After several lengthy interviews, we knew Matt was just the right combination of experience, personality, and talent to manage the day-to-day operations of 105 Noshery and are thrilled the Cooper family has now become part of ours.

We couldn’t imagine a more perfect fit, someone with decades of experience to deal with any situation that may arise, a drive to learn, and a cheery disposition that makes it immediately obvious that he cares about people.

“I thought I had experience, but Randy and Lisa put me to shame! And when I saw Jerry Garcia and Bob Marley on the walls, I knew I was in the right place,” he said.

The addition of Matt to our staff frees up the rest of the management team to dive deeper into their areas of expertise. He is responsible for the entire operation at 105 Noshery, from staffing to kitchen operations to the customer experience. We love that he makes a point of visiting each table and know you will, too.

“I’m here to make people happy and, when you talk to them, you find out that most are having a really great time!”

After his first few weeks, he’s enjoying getting to know our team and menu, meeting all of you, and he’s eager to put his touch on our vision for what we want 105 Noshery to be for you – your go-to for quality food, drink, and entertainment. He’s here five days a week so be sure to say hello. Remember, you won’t have to track him down. He’ll be stopping by your table.

Have a suggestion? Matt wants to hear from you! 

What he orders: Soup and salad (“Believe it or not, good soup and salad is hard to find. Chef Eric clearly understands that people eat with their eyes. Our salad tastes and looks good. And that tomato soup…”

What he’s drinking: Kamikaze