arizona gourmet living

C2 ARIZONA GOURMET LIVING FALL 2008

TUCSON

DOWNTOWN

Downtown Tucson is a great place toenjoy a meal, see high-quality theater, orother performances, listen to live music,shop for unique items, people-watch at aspecial event, browse a museum, catchup on some reading, or simply soak inthe history of the Old Pueblo.

Downtownʼs historic landmarks remainin use as places of worship, cultural cen-ters, seats of government, transportationhubs, lodging, museums, live music, andperforming arts venues, modern offices,and thriving businesses.

2 ARIZONA GOURMET LIVING WINTER 2009

ContentsWinter 2009

NEWS & NOTES

MEALS OF THE SEASONEscape to Italy! Proprietor Chef Steve Schultz ofLuna Bella Italian Cuisine & Catering, and ExecutiveChef Peter Wilkins of Amereno’s Little Italy craftcuisine using traditional and innovative recipes,reminiscent of an abroad dining experience.

PROFILESWalk through Los Portales’ doors for fine Mexicanfood and design your home with Karimi Rugs.Then explore a new Harvest full of fresh, newdishes, or Obsidian Gallery’s latest exhibition.

CHEFS SPEAKCafé 54’s Executive Chef Michael McCord brightens upDowntown Tucson with his versatile dishes, as well ashis eagerness to teach employees in the restaurant’sunique program for adults recovering from mentalillnesses, while Mina’s Thai Chef Stephen Hingstprepares authentic and healthy Thai-influenced meals.

ON THE VINERoad Trip! Explore the wineries this winter inCalifornia. From Santa Barbara County Wine Countryto Santa Rosa Road, your discoveries will be well worththe visit. Cheers!

BODY BEAUTIFUL

THINK OUTSIDE THE BOXInterior Designer Lori Carroll details the powerfulpresence of powder rooms—a small, but detail-orientedfocal point in the home.

AROUND THE STATEThe Las Vegas experience in Arizona’s backyard provesthat during this winter season, you won’t have to gofar for fun, food, and excitement! Check out our listof casino getaways and adventures.

BEST BETS

GREAT RECIPES OF ARIZONA

ON THE COVER: Grilled Scallops with Red and Yellow Pepper SpinachRisotto, an Olive Artichoke Tapenade, and a Pesto Butter Sauce atLuna Bella Italian Cuisine & Catering | Photo by Yvonne Manglona

6

14

20

24

28

32

36

38

44

45

WINTER 2009 ARIZONA GOURMET LIVING 3

Lee M. Oser, Jr.

EDITOR-IN-CHIEF

Nate Searing

MANAGING EDITOR

Jenna Crisostomo

Jennifer Tramm

Karrie Welborn

ASSOCIATE EDITORS

Jeanne Christie

WINE EDITOR

Valerie Wilson

ART DIRECTOR

Yasmine Brown

GRAPHIC DESIGNER

Yvonne Manglona

CONTRIBUTOR

Martin Ezrre

ADVERTISING SALES DIRECTOR

Michael Lewis

ASSOCIATE ADVERTISING

SALES DIRECTOR

Enrico Cecchi

EUROPEAN ADVERTISING SALES

Kim Forrester

ADMINISTRATIVE MANAGER

Tara Neal

CIRCULATION MANAGER

ARIZONA GOURMET LIVING is published four

times a year by Oser Communications

Group, Copyright 2009. All rights reserved.

Executive and editorial offices located at:

1877 N. Kolb Rd., Tucson, AZ 85715

T 520.721.1300, F 520.721.6300

European offices located at: Lungarno

Benvenuto Cellini, 11 50125 Florence, Italy

T 055.657.5629, F 055.657.5631

Subscriptions for one year (4 issues) are

$21.95, two years (8 issues) are $33.95.

Please allow 6–8 weeks for your subscription

to begin. Checks, VISA, MasterCard, and

American Express accepted.

Discover Tucsonʼs finest local boutiques, galleries, andrestaurants with delightful outdoor dining. Enjoy thecolorful gardens, tiled courtyards, beautiful fountains,and mission-style architecture of St. Philipʼs Plaza.

St. Philip’s Plaza

boutiques

galleries

restaurants

NEWS & NOTES


Tucson’s Third Annual Iron Chef Competition 2009 to Benefit Non-Profit Café 54Once again, 94.9 MIXfm Radio Station will be hosting the ThirdAnnual Iron Chef Competition on Sunday, Jan. 18. Come and cheeron the reigning Iron Chef Albert Hall of Acacia, defending his title toonly one challenger. The one contender was chosen at thepreliminary cook-off, “Meet the Chefs!” competition held lastDecember at the Acacia restaurant. Chef Albert Hall competedagainst seven of the “best of the best” Tucson chefs while guestssampled their wares and sipped on Stella Artois beer, the eventsponsor. So come nibble, snack, and sip while you get to know thefinest chefs in Tucson. There will also be a silent auction withfabulous donations from local artists, restaurants, and businesses.

Iron Chef Competition 2009 benefits Café 54, a non-profittraining and job development program for people recovering frommental illnesses. In its fifth year, this working café program indowntown Tucson strives to help demystify the stigma of mentalillness out in the community. Café 54 is open for lunch Mondaythrough Friday, from 11 A.M. to 2 P.M. and also offers full catering.Café 54’s satellite Gardens Café is located in the Tucson BotanicalGardens, seven days a week from 10:30 A.M. to 2:30 P.M. for lunchand light fare.

For location, time, and tickets to the Iron Chef Competition2009, please contact 94.9 MIXfm or Café 54.

520.622.1907

Shake Up Winter with Benihana’s Cranberry Spiced MojitoThis winter, Benihana Tucson is keeping itsmenu interesting with holiday spirit. Partyguests can enjoy Benihana’s seasonalCranberry Spiced Mojito, made with freshcranberries for a delicious flavor. It’s a blend ofKetel One Vodka, cranberries and fresh mint, asplash of Cointreau, and a hint of holidayspices. A great health food, cranberries provideremarkable antioxidant power, just in time forthe winter season. The Cranberry Spiced Mojitoalso presents a perfect complement toBenihana’s main attraction: teppanyaki-styledining. Benihana amazes guests with sizzlingJapanese cuisine where Benihana master chefscreate a one-of-a-kind meal amidst the flamesof guests’ personal teppanyaki grill. It’s a theatrical dinner show thatnever ceases to please. In the holiday spirit, Benihana invites you to trythe Cranberry Spiced Mojito! The Cranberry Spiced Mojito is availablenow. Benihana is located at 6091 N. Oracle Rd.

520.297.5555 | www.benihana.com

New at Jonathan’s: Late NightDining on Tucson’s EastsideJonathan Landeen, Chef and owner of Jonathan’s Tucson Cork, is pleasedto announce the launch of his new late night menu to be enjoyed in thecomfortable bar or on the patio. Now the eastside folks can enjoy somelate night dining options, every Wednesday through Saturday night from10 P.M. to midnight, at this long-time Tucson favorite.

The “after party” menu includes some of Jonathan’s mostpopular signature dishes like Jalapeño Bacon Wrapped Shrimp;Sautéed Mushrooms; Escargot and Grilled Caesar Salad, as well assome wonderful new dishes including Mac and Cheese withParmesan Crust; Filet Sandwich; Baby Back Ribs, and more. Theexcellent wine list at Jonathan’s features wines specially selected byChef Landeen to complement his classically inspired cuisine, and thebar menu offers some of Tucson’s best cocktails and spirits.Jonathan and his wife, Colette, love to welcome friends andneighbors to their home away from home and look forward to seeingeveryone “sooner or LATER at the Cork.”

Jonathan’s Tucson Cork is located at 6320 E. Tanque Verde Rd.and is open seven days a week for dinner beginning at 5 P.M. HappyHour begins at 3 P.M. Monday through Saturday, and 5 P.M. onSundays. Patio dining and private party accommodations areavailable. Call for reservations.

520.296.1631 | www.jonathanscork.com

Enjoy Pizza Eclectically Healthy and organic, unique and traditional, fresh and delicious menuchoices at your place or theirs—that’s the meaning of Eclectic Pizza.

Eclectic Pizza is famous for outstanding taste and quality foods,and appreciated for their dedication to your health, happiness, andwellness. They offer organic beers, gluten-free beer, and manyorganic wines to choose from. Eclectic Pizza is also the first to offera gluten-free pizza menu in Tucson.

Alongside quality food, Eclectic Pizza is celebrating their fourthyear serving you—Tucson—and would like to say ‘thank you’ for yourbusiness and your smiles!

Please join Eclectic Pizza for daily lunch specials, stop by fordinner, or stay home and let them come to you.

Eclectic Pizza is also happy to introduce the new Belgium line offine brews, which have a commitment to sustainability by way ofhonoring natural resources through closing the loops between wasteand input. Cheers!

520.886.0484

NEWS & NOTES


My Big Fat Greek Restaurant Will Amaze YouOPA! For over a year now, My Big Fat Greek Restaurant has providedits guests with one of the most unique dining experiences in Tucson.From the moment customers enter the door, they are overwhelmedwith an enthusiastic staff, upbeat Greek music, live dancing, and ofcourse, the sound of broken plates in the background—OPA! After allthat, the food is nothing less than amazing.

While sitting down to have a drink, guests are offered avariety of traditional Greek wines and beers, Ouzo, Metaxa, andmore. They will need it to wash down one of their two flamingcheese appetizers—Flaming Saganaki and Flaming Feta—thatcapture the eye of the dining room when they are lit. The menuconsists of all homemade Mediterranean cooked dishes preparedwith virgin olive oil, fresh ingredients, selected herbs, and justthe right amount of spices just like mom made it. Try theMousaka, Lamb Chops, and Stuffed Peppers and be blown awayby their flavorful tastes and huge portions.

My Big Fat Greek is definitely a place for family and friendsto go relax and escape the average everyday meal. Withexcellent service, an entertaining atmosphere, and unbelievablecooking, it’s a wonder the prices are still so affordable. Eathearty, healthy, and wise. OPA!

520.888.0428 | www.mybigfatgreekrestaurant.net

Your Style…Rug Decor of Tucson’s SpecialtyNorthwest Tucson’s newestarea rug retailer, Rug Decorof Tucson offers thousandsof rug choices for a varietyof interiors. At Rug Decor,they pride themselves ongiving their customersexceptional service fromstart to finish. As a locallyowned, national retailer,they offer the customer theabsolute best values and themost exceptional selectionof area rugs. Their goal isto provide all oftheir customers with acomfortable and successfulshopping experience. RugDecor considers area rugs as “artwork for your floor”, so you canbe sure to find something that is uniquely you, whatever yourlook, whatever your budget. Rug Decor is located in OracleCrossings, 7607 N. Oracle Rd., Suite 131, and open Mondaythrough Friday from 10 A.M. to 6 P.M., and Sunday fromnoon to 5 P.M.

520.219.1129 | www.rugdecor.com

Savor the Flavor at BeverageHouse Weekly Wine TastingsWine tastings have become popular in Tucson, and at the BeverageHouse, there’s no exception. Join the Beverage House every Friday fortheir Wine Tasting event. From 4 to 6 P.M., at $2 per person, enjoyand savor quality flavors of wine, coupled with a 20 percent discounton Beverage House’s already low prices of great wines. Check out theirWeb site for their two Tucson locations and their weekly featuredwines. These gatherings are a great opportunity to learn about wines,taste new vintages, and find real bargains.

Wine tastings are an opportunity to find rare treasures...and itdoes happen. Beverage House’s Wine Director, Jay Bye, tastes hundredsof wines and can always recommend wines that are a great value, aunique find, or something new that he thinks might fit your palate.

The Beverage House has great selections of affordable wines,along with a large section of the finest high-end premium wines for thecollector, offering a taste for every palate. Come see Beverage House’sendless selection of hard-to-find, unique wines, and you’ll say wow!

520.296.9933 | www.beveragehouse.net

Janos Cooking Schoolis Back in Session!With four classes held this year, Janos Cooking School has returned!Janos Cooking School is informative, fun, entertaining, and a greatway to get to know Janos Wilder and learn some of his recipes andcooking tips. Each class lasts about two and a half hours, consistingof a discussion, cooking demonstration, beverage pairing, and atasting of the items that have been demonstrated.

Cooking Class III will be held Saturday, Jan. 10 at 1 P.M.featuring Slow Cooking—slow cooking foods coaxes out deep,rich flavors, and is an excellent technique for winter months withshorter days and cooler temperatures. Wilder will demonstrate avariety of slow cooking techniques and dishes with meats,seafood, and vegetables.

Cooking Class IV is on Saturday, Feb. 21 at 1 P.M.; CookingClass V is on Saturday, March 28 at 1 P.M.; and Cooking Class VI ison Saturday, April 18 at 1 P.M.

Cooking classes are $50 each. Call for reservations.

520.615.6100


NEWS & NOTESQuality Cabinetry atan Affordable PriceCelebrating the end of the roadconstruction madness that started inNovember 2007, months after CanyonCabinetry & Design moved into their newbuilding in April 2007, they invite you tovisit their showroom at the NorthwestDesign Center where they are eager tohelp you with your home or officeprojects. From kitchens to baths, homeentertainment centers to dens, offices toclosets, Canyon Cabinetry & Design offersa wide range of cabinetry to fit everybudget. As licensed residential and smallcommercial general contractors, they areable to assist you with all aspects of theproject, or just cabinets—you decide.

Visit their showroom; you’ll besurprised at how affordable quality really is!

520.323.7190 | www.canyoncabinetry.com

Upgrade YourHome with Deluxe Granite!Whether you are building a newhouse or remodeling an old one,Deluxe Granite is the place foraffordable quality granite countertops. Visit their factory showroom at1315 E. Benson Hwy.

520.312.0910 | www.deluxegranite.com

Zocalo Named ‘Best South of the Border’ Recently, Zocalo was awarded “Best South of theBorder” shopping destination by Tucson’s American Society ofInterior Designers. Zocalo’s expansive showroom is filled with avast array of quality furniture made of mesquite and alder.

Hand-painted furniture from San Miguel de Allende,that they refer to as functional art, is a popular choice.Chandeliers, sconces, and candelabras from simple togrand designs not only add light, but contribute a significantdesign statement. Mirrors used as art, and to openup spaces, are everywhere in gold and silver leaf, punched tin,carved wood, and iron. Also featured is new and vintagepottery, ceramic pineapples from Michoacan and milagro coveredhearts, candlesticks, nichos, and picture frames invoking divineassistance or gratitude for blessings received.

The owners of Zocalo, Robert and Karri, are introducingbeautiful upholstered furniture, embroidered with fabric fromOaxaca and Guatemala that will colorfully accent anyroom. There is a large selection of ironwork, many adorned withthe iron doves made famous in Tlaquepaque, Mexico. Anunparalleled collection of intricate “Day of the Dead” Katrinas,some up to three feet tall, make for interesting gifts. The ownershave traveled to the interior of Mexico to bring you detailedlacquer ware from Olinala, Amate paintings, and intricatelypainted plates by the Nahua Indians in Guerrero.

They recently procured works from several artists found inthe premiere reference guide on Mexico’s finest artisans, "GreatMasters of Mexican Folk Art." They are excited to offer several ofthese masters, including Guadalupe Hermosillo Escobar, Neftali,Jimon Barba, Elena Felipe, Bernadina Rivera, and GorkyGonzalez. Many beautiful carved saints, museum qualityreligious oil paintings dating from the 17th and 18th century, andfolk art are amongst their varied collection. Zocalo featuresmany one-of-a-kind treasures from around the world that canadd an element of uniqueness to any décor. A trip to Zocalo isworth the journey!

Custom orders accommodated.

520.320.1236

NEWS & NOTES


Dine in the DarkChoose a unique dining experience receiving rave reviews throughoutEurope…the first of its kind in Arizona. Feel the pleasure of aheightened sense of your surroundings while you enjoy enhanced“taste” and selections from a gourmet menu—all in total darkness.

Experience a world where your taste buds, your listening, andsense of smell and touch are enriched. At the same time, yourmemory and ability to concentrate are sharpened.

After selecting your menu in a lighted reception area, you will beescorted into a dark dining room. Specially trained visually impairedwait staff will be available to assist you throughout the evening.

Whether it is a blind date, honors a family member or friendfor Valentine’s Day, or other special occasions, dining indarkness will fill your evening with renewed awareness and morefocused conversation than you may have thought possible. It hasbeen designed for the adventuresome and the curious.

The new Woodbury Company, opening last Valentine’s Day inScottsdale, offers the experience of “Dining in the Dark” to individualcustomers and groups in restaurant settings. These dining eventsmay also be coupled with nationally-recognized speaker/trainerLinda Woodbury’s keynotes and training sessions for corporationsand associations. Sales, communication, or problem-resolution are afew available topics.

For a calendar of events or to create your own group event,visit their Web site or email Linda Woodbury.

858.229.1921 | www.woodburycompany.com

[email protected] | [email protected]

Dripping Springs Vodka Makes a Splash at IWSC CompetitionBeijing is not the only city giving out gold medals this year. Althoughthe International Wine and Spirits Competition (IWSC) held inSurrey, U.K., is usually dominated by Russian and Polish vodkas, thisyear a U.S. competitor took home the gold.

The IWSC awarded Dripping Springs Vodka the gold medalin the Best of Class category and The Vodka Purity Trophy, thehighest possible honors for the category. Dripping Springs Vodkais produced in the Hill Country of Central Texas and has quicklybecome known for its handmade, artisanal attributes including itssmooth, round taste profile and mineral content in each bottle.

Dripping Springs Vodka is distilled and bottled by San LuisSpirits, Inc. in Dripping Springs, Texas. Dripping Springs Vodkahas been on the market since May 2007 thanks to brothers Garyand Kevin Kelleher. Gary, the master distiller, and Kevin, incharge of operations, developed a distillery with hand-craftedbatches of vodka in proprietary copper stills. Dripping SpringsVodka is mixed with Hill Country artesian spring water then slowfiltered with Swedish activated carbon to retain the mineral richcharacter of the water.

Dripping Springs Vodka can be found at fine spirits retailersthroughout Texas, Arizona, Colorado, Oklahoma, and New Mexicowith a future launch in Louisiana.

www.drippingspringsvodka.com


NEWS & NOTESjaxKITCHEN NowOpen for Lunch Nestled on the Northwest side of town inthe Cottonwood Plaza (7286 N. OracleRd.), Jax owners Brian and Sandy Metzgerare pleased to be opening their doorsTuesday through Saturday from 11:30A.M. to 2:30 P.M. for lunch, in addition totheir amazing dinner.

Executive Chef Adam Buzzalini hascreated a delicious menu with lunch-sizedportions and adaptations of their successfuldinner menu as well as some new additions.Jax’s wonderful wine list and tasty cocktailswill also be available during lunch.

Some lunch menu items includeChicken Confit Salad with frisee, wildgreens, apple, grapes, and walnuts ($10),Sautéed Prawn Salad with romaine, redonion, bacon, and a creamy shallotdressing ($11), Bacon Wrapped Chicken“blt” on sourdough with house aioli, bibblettuce, and heirloom tomato ($9), andCast Iron Salmon with crispy skin,vegetable “ragout,” and a Meyer lemonbutter sauce ($13).

jaxKITCHEN is open six days a week fordinner, Tuesday through Sunday from 5 P.M.to close, and open for lunch Tuesday throughSaturday from 11:30 A.M. to 2:30 P.M.

520.219.1235 | www.jaxkitchen.com

Happy Hour with a French Twist at Ghini’s Ghini’s new Aperitif Hour brings a little bitof French joie de vivre to Tucson everyTuesday evening from 5 to 7 P.M. EnjoyChef Ghini’s affordably-priced smallplates and the weekly special dish, whichincludes mussels, escargot, and othertraditionally French delights. You can alsoselect from a variety of wine flights andspecialty cocktails. Also, take $5 off eachbottle of wine for Aperitif Hour only.

Ghini’s French Caffe is located at 1803E. Prince Rd. Hours are Tuesday throughSaturday from 6:30 A.M. to 3 P.M., andSundays from 8 A.M. to 2 P.M. AperitifHour is every Tuesday, from 5 to 7 P.M.

520.326.9095 | www.ghiniscafe.com

NEWS & NOTES


French Cuisine at its Finest: Le DeliceLe Delice is a French restaurant and bakery with a fine reputationaround Tucson. The restaurant is undergoing seasonal changes, andwith two new, young chefs, is trying to change how Tucsonans viewtraditional and contemporary French cuisine.

One of the young chefs have been with the restaurant throughmultiple executive chef changes, has learned from one of the top,five-star chefs of his time, while the other has a formal education inclassical French cuisine. Both chefs add different aspects to taste andpresentation at Le Delice. The restaurant hopes to grow, and thechefs hope to showcase their skills to the Eastside of Tucson.

Open breakfast through dinner five days a week, Le Delice offersa little French tradition all year round.

520.290.9714 | www.le-delice.com

Arizona Theatre Company Offers ToursArizona Theatre Company is pleased to offer tours of the historicTemple of Music and Art. This season, tours will be conducted at11:30 A.M. on the following dates: Jan. 17 and 31; March 14,21, 28; and April 11.

Tours begin in the courtyard of the Temple of Music and Artat 330 S. Scott Ave., and are guided by ATC docents. Tours areone-hour in length.

Docents will discuss the history of the building, itsrestoration and renovation, and take visitors on a backstage tourfor a behind-the-scenes look at the theatre. All tours are open tothe public and are free of charge, though space is limited.

Following the tour, patrons will receive a voucher good fordiscounted tickets to the current Arizona Theatre Companyproduction. For tour information and reservations contact DonGest at 520.884.8210.

The Temple of Music and Art was dedicated on Oct. 21,1927. Virtuoso violinist Jascha Heifetz performed at the GrandOpening ceremony. Throughout its seven decades, the Templepassed through many hands and served various functions beforefinally being historically renovated and rededicated in October1990. At that time, through an agreement with the City ofTucson, ATC became the managing tenant of the facility.

520.622.2823 | www.aztheatreco.org

Lower Prices at ArmitageThe owners of Armitage Wine Lounge & Café are responding tothe needs and wishes of their patrons in the face of a changingeconomy by lowering prices on wines by the glass.

“We have always been dedicated to sharing our passionfor wine with our guests, and we want to make it as easyas possible for our guests to continue enjoying their favoritewines at Armitage,” says Matt Ronnfeldt, who owns Armitagewith his family.

Armitage diners can now enjoy the exclusive wines thatArmitage offers starting at $8 per glass, and 18 new wines havebeen added to the list for the season; prices on reserve bottleshave also been reduced.

Visitors to Armitage can enjoy the new wines withthe recently added menu items such as the ToastedRavioli appetizer, Market Fresh “Fish of the Day,” or RosemaryLamb Sirloin.

Armitage Wine Lounge is located at 2905 E. Skyline Dr.,Suite 168 at La Encantada and is Tucson’s premier spot forenjoying exclusive boutique wines by the glass and bottle,cocktails and spirits, wine tastings, upscale bar food, and livemusic. Comfortable sofas in the dining room and on the patiomake Armitage the perfect place for casual yet sophisticatedrelaxation. Armitage is open late with nightly specials; and alsofeatures a weekend brunch. The sister location, Armitage Bistro,is located in Scottsdale.

520.682.9740 | www.armitagewine.com

Sheraton Tucson to UnveilMultimillion-Dollar RenovationsSage Hospitality, a national leader in hotel management anddevelopment, announces the reintroduction of the Sheraton Tucson,where modern luxury meets elegant function. From the inside out,Sheraton Tucson Hotel & Suites has achieved a stylish makeover,proving itself the premier destination for Tucson travelers.

Renovations included the convention and meeting spaces, lobby,The Link by Sheraton communications hub, a new café proudlybrewing Starbucks, and the fitness center. A guest room renovationwas completed and unveiled in September 2007.

Sheraton Tucson is located in Tucson’s active Midtown district,making the new restaurant from Sage Restaurant Group, Fire + SpiceGrill, an exciting and well-planned addition. As the second Fire + SpiceGrill in Arizona, the restaurant features an indoor/outdoor bar that createsan open-air and relaxed atmosphere, perfect for catching drinks or dinnerafter a long day. Fire pits will act as focal points in the outside seating area.The Fire + Spice menu highlights Southwestern style dishes influenced bycenturies-old preparations. Diners will savor Mexican, Southwestern, andLatin cuisines fused together to create a unique dining experience.

Sage Hospitality’s vision for Sheraton Tucson Hotel & Suiteslobby included a blending of contemporary elegance andSouthwestern accents. Sheraton Tucson’s design teamincorporated a modern theme, using a pod concept in the receptionarea. A rock wall is the new focal point behind two pods. A newcafé proudly brewing Starbucks coffee will be opened in February.

The guest rooms are the perfect oasis after long days of work orplay. The hotel features 131 suites and 85 deluxe guest rooms.

The new meetings spaces are efficient, stylish, and convenient.The 13 meeting rooms use a complementing desert-themed colorpalate and feature the most-up-to date technology and equipment. Anew ballroom is also currently under construction.

The fitness center features new Precor equipment, while a newfurniture collection will soon be unveiled at the pool area.

800.325.3535 | www.sheraton.com/tucson

www.sagehospitality.com

MEALS OF THE SEASON


During the fall of last year, Schultz yet again dazzled Tucson’sculinary scene with his newest concept, or “Signature ItalianRestaurant,” Luna Bella Italian Cuisine & Catering. With $10,000stoves and a kitchen five times the size of Schultz’s other restaurant,Red Sky Café, Luna Bella fuses “Northern and modern Italian, withan emphasis on Northern Italian and Central Italian foods,” he says.

Located in the Plaza Palomino on the Southeast corner of Swanand Ft. Lowell roads, just doors down from Red Sky Café, LunaBella’s quaint Italianesque atmosphere will make you feel as thoughyou are not in Tucson, but abroad.

Walking into what seems like a hidden archway in the heart ofItaly, Luna Bella’s entrance is as inviting as the food one will findbehind the see-through doors. With a gorgeous patio off to the sideof the entrance overlooking the middle of the plaza’s running water

fountain, Luna Bella is definitely the prettiest moon in the plaza. In our Meal of the Season, Schultz showcases not one, but two

special entrées that give your palate only a touch of the extensive tasteassortments offered at Luna Bella—grilled scallops with red and yellowpepper spinach risotto, an olive artichoke tapenade, and a pesto buttersauce; and grilled white sea bass with red and yellow pepper spinachrisotto, an olive artichoke tapenade, and a basil pinot grigio butter sauce.

Walking past the specialty drink and martini bar–a red inspiredroom with roses, deep-colored booths and high tables, and ornateart on the walls–Schultz makes his way into the restaurant’s newexhibition kitchen to begin our meal.

After reaching for pans, Schultz fervently chops red and yellowbell peppers, garlic, onions, leeks, and carrots that later give therisotto color and flavor. Throwing the mix of vegetables in an

Escape to Italy

Proprietor Chef Steve Schultzof Luna Bella Italian Cuisine & Catering introduces

Tucson to a new kind of Italian fare—traditional, yet innovative.

BY JENNA CRISOSTOMO | PHOTO BY YVONNE MANGLONA


oversized pot, Schultz then sweats the combination, “don’t brownit,” he says, with a large paddle.

As the mixture gathered flavor and steam, Chef de CuisineChris Prier, who’s been with Luna Bella since its opening, beganthe beurre blanc reduction for the pesto butter sauce and basilpinot grigio butter sauce.

With Prier in the front of the kitchen and Schultz in the back,the pair teams to prepare our Meal of the Season.

Back to Schultz’s mixture, he then adds chicken stock and whitepepper, stirs again, and then stops to taste his creation. Bringing themixture to a boil, Schultz chops fresh parsley, adds it to the mix,then readies the spinach and risotto.

Folding the risotto into the hot, boiling vegetables, Schultz thenmoves to the front of the kitchen, and pulls from an under-counterrefrigerator a thick, hearty portion of white sea bass and a handfulof scallops. Always making sure to sanitize his prepping station andhands in between handling different foods, Schultz makes sure towear gloves when gathering the sea bass and scallops.

Walking to the opposite end of the front kitchen, Schultz seasonsthe sea bass and scallops with salt, freshly cracked black pepper, oliveoil, parsley, and freshly chopped basil, each piece only on one side.Grabbing the sea bass and scallops with tongs, Schultz places the piecesseasoned-side down on a grill, then seasons the other sides. “That’s howyou get the best flavor,” he says smiling, “doing it that way.”

As the sea bass and scallops sizzle on the grill, Schultz beginspreparing a colorful batch of vegetables to garnish the outer edgesof our two different entrées. Moving back and forth from sautéingthe vegetables and flipping the sea bass and scallops on the grill,Schultz again takes time to wash his hands.

Making sure one last time that the sea bass and scallops aren’tburning, Schultz makes his way to the back of the kitchen to add thespinach to the risotto. Just as he did the risotto, Schultz folds in thespinach leaves for a consistent and creamy risotto batch.

Stopping to think aloud “what next,” Schultz springs to the frontof the kitchen once again to prepare the olive artichoke tapenade,after which he removes the sea bass and scallops from the grill.

Confirming that the risotto is indeed ready, Schultz then placesall of our Meal of the Season parts in front of him on a long cuttingboard like scattered puzzle pieces that he’s ready to put together.

First, he wipes two different dishes clean—an uneven, oversizedwhite bowl and a large, white round plate—and then offers each disha generous scoop of risotto. He then places the scallops in the bowlatop the risotto, and the sea bass on the adjacent dish.

Paying careful attention to his plates’ surroundings, Schultzbegins to garnish each dish with vivid vegetables bordering theirrims and mounds of risotto with scallops, sea bass.

To top off each entrée, Schultz carefully spoons a mediumportion of the olive artichoke tapenade on the sea bass and scallops,and then drizzles their respective basil pinot grigio butter sauce andpesto butter sauce over each dish.

Abundant in color, volume, aroma, and taste, Schultz’s finishedworks-of-arts aren’t complete without a few touches of sage sprigs.

Suggested pairing with the grilled sea bass is FranciacortaBellavista Cuvee Brut, while the grilled scallops go great with LauraZahtila Vineyards Napa Valley Chardonnay 2006.

Don’t miss out! Dining at Luna Bella definitely takes you awayto another country filled with traditional, lavish cuisine.

Luna Bella Italian Cuisine & Catering

2990 N. Swan Rd., Suite 145 | Tucson

520.325.3895 | www.lunabellarestaurant.com

RED & YELLOW PEPPER SPINACH RISOTTO1 quart rich chicken stock1 Tbsp garlic, chopped2 sweet onions, diced 1 red pepper, diced1 yellow pepper, diced2 Tbsp fresh parsley ½ pound fresh spinach leaves, washed4 cups Arborio rice½ pound unsalted butterSalt and pepper to taste Parmesan to taste

Mix the sweet onions and garlic in half of the butter. Add half ofthe chicken stock, and bring to boil. Add rice and simmer, stirringwith a wooden spoon as necessary. When rice is al dente, add therest of the butter (note: risotto should be creamy, not too thickand not too thin; like the consistency of Cream of Wheat). Addsalt, pepper, and parmesan to taste. Serves 4.

SEA BASS FILET4 to 7 ounce portion of sea bass 1 tsp fresh basil1 tsp fresh parsley, chopped1 Tbsp extra virgin olive oilKosher salt and fresh ground black pepper to taste

Rub fish with olive oil and herb seasonings. Grill or sauté for 3 to5 minutes per side (depends on thickness), or until cooked toyour satisfaction. Serves 1.

OLIVE ARTICHOKE TAPENADE1 cup quartered marinated artichoke hearts1 tomato, diced ½ cup kalamata olives, sliced ½ red onion, diced ½ red pepper, roasted ½ yellow pepper, roasted 1 tsp fresh basil 1 tsp fresh parsley, chopped 1 Tbsp extra virgin olive oilJuice of 1 lemon Salt and pepper to taste

Mix all ingredients and serve over sea bass filet, red and yellowpepper spinach risotto. Serves 4.

BEURRE BLANC½ pound butter¼ cup heavy cream 2 cups white wine Juice of 1 lemon 1 Tbsp fresh basil, chopped1 tsp fresh parsley, chopped 1 shallot, chopped 1 Tbsp white wine vinegar

Reduce white wine, white wine vinegar, and shallots until almostdry. Add cream. Reduce by half, whisk in butter until creamy, andadd herbs and lemon. Add salt and pepper to taste. Serves 4.

MEALS OF THE SEASON


Popular for bringing East Coast Italian cuisine down to the Southwest,Amereno’s Little Italy reopened in September 2008 after being closed fortwo years in order to relocate to a larger space. Now located on theNorthwest corner of Grant Road and Country Club Road, Amereno’s isnew to some, but still a local favorite to many, supplying Tucsonanslavish meals with exceptional tastes.

Presenting Italy’s finest cuisine through his creations, ExecutiveChef Peter Wilkins shares one of his favorite winter entrées andappetizers for our Meal of the Season—Frutti Di Mare and Bruschette.

Walking through the kitchen’s swinging doors with a colorful dish inhand, the air filling with a zesty aroma, Wilkins set the Frutti Di Mare, or“fruit of the sea,” down on a table. Filled with shrimp, littleneck clams,and mussels, sautéed and served over linguini with homemade marinara

sauce, the Frutti Di Mare dish is sure to catch any seafood lover’sattention. “People from back East love to eat seafood, and everybody[patrons] says that it [Frutti Di Mare] is the closest to what their mothersmade back in the day,” says Wilkins smiling. “As far as being a winterdish, it’s basically for the East Coast clients.”

Admitting that the dish is “a little heavy,” Wilkins says allingredients used to construct the Frutti Di Mare entrée “reallycompliment each other.”

“Seafood is going to taste the same everywhere raw,” he adds, “butit’s the seasonings, ingredients that we put in it that makes it different.”

Taking a moment to explain that the restaurant only uses thefreshest, high-quality ingredients, Wilkins says, “Anything green isorganic here, like our basil, fresh romaine lettuce, broccoli, summer

Savor Tradition

Utilizing established Italian recipes, Executive Chef Peter Wilkins of Amereno’s Little Italy

crafts cuisine reminiscent of East Coast flavors. BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA


MEALS...squash, zucchini, spinach…the list ofvegetables goes on and on.”

Alongside using fine ingredients, whenyou walk into the restaurant, you won’t findsalt and pepper shakers on the tables.“What [food] is presented to you iseverything you’ll need,” says Wilkinspointing to an adjacent table. “That’s one ofthe main goals here, to please everybodywithout anybody having to ask for any saltor pepper. Chili’s an exception because Iknow a lot of people like their food spicy.”

A traditional Southern Italian dish,Wilkins begins the Frutti Di Mare by roastingminced garlic until it is brown, “not burnt orraw,” he says, “that’s very important, to haveit brown, for the digestive system. I learnedthat raw garlic, it actually doesn’t break downin your body as well. If it’s brown, and cookedjust right, it’ll go through your body just fineand there will be no aftertaste.”

After browning the garlic, Wilkinsstops the cooking with white wine, and thenadds fresh basil, pepper, and Amereno’shomemade marinara sauce, which iscooked separately for 8 to 10 hours.

“The dish reminds me of the beach,”says Wilkins. “It [Frutti Di Mare] has a verydistinct seafood taste, not an overwhelmingseafood taste. You get the aroma, the taste,but you also get the mix with the marinara andgarlic…you can taste every ingredient I put inthere, from the basil to pepper.”

Following the Frutti Di Mare, Wilkinsswings the kitchen doors open a second timeand presents his Bruschette, one of manyAmereno’s appetizers. With a heap of dicedtomatoes, fresh garlic, and basil atop toastedItalian bread brushed with olive oil and garlic,the Bruschette’s vivid visage coupled withtastes of fresh ingredients and crisp bread willignite your tongue with flavor.

“It [Bruschette] is easy to make becausenothing is really cooked, it is fresh, it is light,”says Wilkins. “You can eat it and not be full;you have room for your heartier dish.

“Tomatoes and basil are traditionalingredients in Italian cuisine as well,” he adds.

Suggested pairing for the Frutti DiMare is an Amarone Della ValpolicellaClassico 2001, and for the Bruschette, alighter wine, such as Ziti Pinot Noir.

With Amereno’s Little Italy foralmost 11 years, native Tucsonan Wilkinsmade his start in the company as adishwasher and then worked his way up,now holding the executive chef position.During the two-year closure, he workedat Raz Modern Riviera Cuisine, butreturned to Amereno’s when it reopened.

MEALS OF THE SEASON


“Before Amereno’s, I’d been doing the regular jobs where peoplecan’t find their calling…but luckily, I found my calling,” says Wilkinssmiling. “You got to have passion for what you do, for what I do.”

Cooking as a kid, Wilkins remembers at the age of six toseven, preparing Cream of Wheat. “It came out nice andlumpy,” he says laughing. “From then, everyone’s been tellingme that they’re not surprised that I became a chef because I wasalways cooking here and there when I was small.”

Not able to settle for anything less than the best, Wilkinsadheres to high standards as a chef. Dubbing himself as a“workaholic” and somewhat a “perfectionist,” Wilkins says hiscooking represents who he is as an individual. “A lot of things I doaren’t perfect, so I basically shoot from the hip, I see what [food]is going to be good,” he says. “There’s a lot of trial and error.”

Alongside his knack for cooking Italian cuisine, Wilkins also dabblesin other fare such as Mexican, American, Mediterranean, and Greek.

Tasting every dish that goes out of Amereno’s kitchen,Wilkins certifies that what patrons are being served is “up to par.

“If it [food] is not ‘up to par,’ I will not send it out,” headds. “If one little piece of chicken is overcooked, I will throw itaway and start all over again.”

Just as he creates dishes for others’ palettes, his own is just asimportant. “But when it comes down to it,” says Wilkins, “I’m a ham,turkey, pastrami sandwich kind of guy. I like it simple. Filet mignon

is really good, I enjoy the flavors, but I’m a sandwich, potato chip,French fries kind of guy and I love candy bars…cookies are great too.”

With his years of hands-on experience, Wilkins takes pridein his work, and chooses to keep his dishes simple, clean. “Ireally like to keep it simple, but also keep it flashy,” he says.“Simple, yet it [dish] can catch your eye.”

Wilkins went on to explain that “volume is essential. I reallywant to keep my patrons nice and full, but I really don’t want tooverdo it. But for the prices that they are paying, I want to makesure they have at least some food for a little lunch the next day.”

Amereno’s Little Italy was established in 1997 by VictorAmereno. The restaurant is currently owned by Jaqueline Piikkila.

“We [restaurant staff] all do try to provide the best service,whether in the kitchen, greeting customers, serving,” saysPiikkila. “We’re actually a family.”

“The employees are treated as family, customers treated asfamily…it’s a big camaraderie,” she adds.

So whether you’re in town during the Winter and need ataste of home, or just in search for authentic Italian cuisinemade with traditional recipes in a warm, inviting, and familialsetting, Amereno’s Little Italy is your destination. Buon Appetito!

Amereno’s Little Italy

2933 E. Grant Rd. | Tucson

520.721.1210

FRUTTI DI MARE

1 Tbsp extra virgin olive oil½ tsp garlic, minced ½ dozen fresh little clams½ dozen fresh mussels1 cup white wine¼ cup seafood broth3 to 4 ounces of marinara sauce, pre-cooked 7 shrimp, peeled and deveined 5 ounces of linguine pastaFresh basil to tastePepper to taste

Heat oil in pan and sauté garlic until golden brown. Addclams and mussels 10-15 seconds before the garlicbrowns. Add pepper. Pour in 1 cup of white wine andcook down. Add basil for about 1 to 1 ½ minutes on ahigh flame. Add broth and shrimp and simmer onmedium heat 3 to 4 minutes. Add ready, hot marinarasauce. Toss with pasta and serve. Serves 1.

BRUSCHETTE

1 ½ cup fresh roma tomatoes, diced1 to ½ tsp extra virgin olive oil¼ tsp fresh garlic, minced ¼ to ½ tsp balsamic vinegar Salt and pepper to tasteFresh basil leaves to taste, sliced

Toss together in mixing bowl and pour over 4 to 5 slicesof garlic bread. Garnish with kalamala olives. Dress withfresh basil leaves. Dust with Romano cheese. Serves 2.

PROFILES


Opened in November 2007, Los Portales Restaurant encompassesquality food and a familial atmosphere. The “Cocina Mexicana,” ortype of cooking found at the restaurant, is full of traditional favorites,flavored entrées, and home-style tortillas. Owner Ricardo Cazareswanted to give Tucson a great Mexican restaurant with exceptionalfood and service at a fair price.

With a very unique atmosphere, says Cazares, patrons are“more than a guest,” they’re “almost like family.”

“People tell us that Los Portalesis more upscale than the prices wouldshow,” adds Cazares.

Providing Tucsonans withreasonably priced gourmet food, LosPortales, or “the door” to great Mexicancuisine, has a vast selection of mealitems to choose from. In addition tohome-style tortillas, the restaurant’sMole—a traditional salsa in Mexicomade with chocolate and chili—is madefrom scratch. “Desayunos,” orbreakfast is also served at the restaurant from 7 A.M. to noon.

Other mouth-watering dishes include “Entradas,” or appetizerssuch as Callos de Hacha, which are scallops in season, marinated inlime juice with onions, chili, and cucumber; Toritos, or four mild

yellow peppers, stuffed with shrimp and wrapped in bacon; andQueso Fundido, or Melted Cheese, with flour or corn tortillas.

For “Ensaladas Y Sopas,” or salads and soups, patrons can choosefrom the restaurant’s House Salad or Taco Salad, or enjoy a warm bowlof Menudo, Pozole (pork soup), Albondigas (meatballs), Caldo de Queso(cheese soup), or Cocido de Res, which is a beef soup with corn,cabbage, garbanzo beans, zucchini, carrots, green beans, and potatoes.

After warming your palate with Los Portales’ appetizers, soups,and salads, choosing from the menu’sseemingly endless entrée options willleave you in amazement. In addition tohaving regular entrée items, the menuboasts the “Los Portales Specialties”section, a page all its own, as well aslighter, seafood options that cater tovegetarians. Be sure to try the Fajitas LosPortales, Brocheta Mixta (steak cubes andplump shrimp), Camarones a la Parrilla(seasoned, grilled shrimp), and the Fileteal Mojo de Ajo (fillet in garlic sauce).

But don’t stop there! Los Portales also has a great selection ofwines, beers, margaritas, and of course, desserts. Coyotas, Flan deCaramelo, Choco Flan, and Chimis (three in Manzana, Cereza, andPina), will leave your palate happy.

Los Portales: Your Doorway to Great Dining

Opened since 1995, Karimi Rugs has an extensive and exquisite selectionof rugs—large and small, new and old—with numerous services that aresolely done in-house to ensure direct client-to-owner relationships.

“I prefer to deal with clients personally, so that they know they’redealing with the owner one-on-one, and I educate them [about rugs]before they purchase anything,” says Amir Karimi, owner of KarimiRugs with 25 years of experience in the rug business. “I enjoy talkingto people…If a client comes in andspends two hours with me, then walksaway, I have no regrets of talking withthat client. If there was a sale or not, itdoesn’t matter. Most of my clientsbecome my friends, and I like talking toclientele, building relationships.”

Now at its newest location, 3630E. Ft. Lowell Rd. in the CopenhagenPlaza, Karimi Rugs has all of your rugwants and wishes in-store.

When entering the store,patrons will find a showroom full of eye-catching rugs—artshowpieces in their own right. Rolled up rugs along the edges ofthe showroom sit beautifully side-by-side, while large, layeredrugs are stacked carefully one on top of the other on raisedplatform beds through the store.

“We have all kinds of rugs from machine-made, handmade, hand-

tufted rugs, to old, new, and antique rugs—any size, any color,” saysKarimi. “We have rugs from Persia, India, Turkey, China, and Pakistan.”

The store also carries Kilims and traditional, cultural Navajorugs. “Kilims use a flat weave and they’re reversible,” adds Karimi,“and they can be from Iran, Turkey, India, Afghanistan, and Persia.”

With more than 1,200 rugs in-house, Karimi says that nomatter what kind of rug a client wants, he can get it. “We can

make any rug,” he says. “Ifyou give me a picture of you,I can make it into a rug, ifyou want your name on therug, we can put your nameon the rug…anything.”

In addition to designingrugs per client request, Karimialso houses unique, rare, andantique rugs. Some of theantiques in the store include silkrugs, and rugs that are more

than 100 to 200 years old says Karimi. “We also have rugs with natural dyes to vegetable dyes,” he

adds. “We have wool, silk, synthetic rugs, all kinds.” The showroom also has a wide range of rugs sizes, from 1x2-

foot rugs to 14x28-foot rugs, in prices ranging from $200 to$150,000 for the rare, antique rugs in one piece.

Upgrade Your Home with Karimi Rugs


PROFILES

Not only can you eat these authenticMexican dishes, desserts, and drinkspecialty drinks, if your heart so desires,you can also view the restaurant’s kitchen.

“We have an upgraded, state-of-the-art kitchen,” says Cazares, “it ismeticulously clean.”

With approximately 30 employees,“who are very dedicated, honest and enjoyworking at the restaurant,” says Cazares,Los Portales isn’t just a restaurant. One canalso find a sports bar in the establishment—which is colorfully decorated with importsfrom Guadalajara, Mexico and murals doneby local artist Luis Mena—and large andsmall banquet rooms “for events, partiesand small weddings,” adds Cazares. Therestaurant also hosts karaoke on Thursdaysand offers catering services.

Noting that food “fuels your body,”Cazares invites all of Tucson to LosPortales to enjoy authentic, traditionalMexican food in a warm and invitingatmosphere where all are family.

Los Portales

2615 S. 6th Ave. | Tucson

520.889.1170

“Some people get scared to go into arug store because they think it’s pricey, butthere are some rugs that aren’t that pricey,”says Karimi, “they’re quite affordable.”

Besides selling rugs to patrons, Karimioffers a selection of services such asbuying old rugs for cash, repairing rugs,and washing or cleaning rugs.

“We have a facility where we do all thewashing and cleaning of rugs,” says Karimi.“Washing, cleaning, and repairing rugs is donein-house, meaning we don’t subcontract.Everything we do is done ourselves.”

Karimi also provides a free in-homeestimate, with pick-up and delivery with hiscleaning service, and when a clientpurchases a rug, he offers a free in-hometrial with no obligation, with delivery as well.

Growing up in the rug business, Karimiadds, “I’ve known this business throughoutmy entire life, I even know how to weave therugs. This entire business is my hobby, it’smy life, and I enjoy it more than anythingelse. I work seven days a week, but to me,I’m not ‘working.’ I’m just hanging out,enjoying my day, having tea with my clients.”

Karimi Rugs

3630 E. Ft. Lowell Rd. | Tucson

520.319.8280 | www.karimiorientalrugs.com

Obsidian Gallery has presented the best in contemporary craft toTucson residents and visitors for 22 years. There is an emphasis onthe traditional craft media of clay, fiber, metal, glass, and wood.Contemporary fine art and works in mixed media complement theselection. Obsidian has become a destination for collectors ofinnovative studio art jewelry as well.

Located in the elegant St. Philip’s Plaza on the Southeast cornerof Campbell Avenue and River Road, the gallery has a regional feel.Exhibitors include many artists from the Southwest who produce

work that is evocative of the area andits culture while retaining acontemporary and innovative quality.Artists from all over the United Statesare represented; including both well-known artists and emerging artists.

Exhibitions are ongoing andchanging, with different artists’works featured regularly, andtheme shows are also popularseasonal offerings.

Obsidian Gallery changes their“exhibition” five to six times eachyear, and at times, shows are builtaround a theme. Other times, theyfeature specific artists.

PROFILES


“Local and Seasonal” is the mantra and philosophy behind MaRKeTRestaurant Group’s new concept, Harvest, opened in November2008. Located at 10355 N. La Canada Dr., the restaurateurs behindMaRKeT Restaurant Group, which includes Zona 78 and The Grill atHacienda del Sol, is made up of two father/son teams—Tom andMatt Firth, Rick and Kevin Fink—and chef Ramiro Scavo. The openingof Harvest also coincided with the five-year anniversary of Zona 78.

Harvest’s inviting aesthetic was designed by acclaimed ASIDmember and award-winning designer, Lori Carroll. The inspireddining space is filled with rich oranges and plums capturing the warmand comforting essence of the name. Upbeat jazz played softly in thebackground sets the tone for the intimate yet upscale ambiance inthe dining area. Two large banquettes line the main walls, whiletables for two and four fill the rest of the room. A beautiful metalsculpture divides the dining room from the bar area, where guestscan comfortably sit at the counter or one of the high top tables. Forthose who prefer to dine outdoors, Harvest offers a cozy patio.

The Harvest menu is full of carefully selected local, domestic,and fresh ingredients. Some local items include grass fed beef fromOracle, organic vegetables from Willcox, and pecans and walnutsfrom Bowie, Ariz.

“It is important for us to know the source of every ingredienton the menu, and know how it was raised and handled before itcame to us,” says partner Matt Firth.

Harvest is committed to finding great domestic ingredients forthose that can’t be obtained locally—such as fresh Gulf shrimp from

Florida, wildmushrooms fromthe PacificNorthwest, and avariety of seafoodfrom sustainablefisheries inAlaska, Hawaii,New England, andFlorida. Harvestalso featureshand-made pastaincluding ravioli,gnocchi, andfettuccine. Allingredients arefeatured at their peak times throughout the year and only servedwhen they’re in season. Certain dishes are accompanied by specialtysalts in addition to ground table salt and pepper.

A few examples of their unique and fresh menu items includeCinnamon Brined Roasted Pork Loin, served with a chayote slaw,organic apples, tri-color fingerling potatoes and topped with abourbon pan sauce; House-made Fettuccine with heirloom beans,with home made chicken sausage, dandelion greens, andparmesan sauce; Roasted Squash Soup with toasted pumpkinseeds and maple crème fraiche; and Baby Spinach and Bibb

A New Harvest Full of Fresh Flavors

Currently owned by Monica Prillaman, the gallery wasestablished by Elouise Rusk and a few partners. “Rusk alwaysfeatured high-end jewelry around the time of the Gem Show inTucson, and also, always had a show called ‘Dia de Los Muertos’[Day of the Dead] from September through the first part ofNovember,” says Prillaman. “We continued the Dia de Los Muertostradition, and the other exhibitions we had over 2008 were thejewelry show and an exhibit featuring Mary Fischer [ceramics] andSusan Gutt [fiber-straw weavings], which had already been plannedbefore we bought the gallery.

“Then, in May through the beginning of August [2008], we featuredtwo ceramics artists, Tom Kerrigan and Cynthia Levine,” adds Prillaman.

Jewelry is a mainstay in the gallery space and accounts formore than half of the gallery’s inventory and sales. Other jewelryartists Obsidian represents include Reiko Ishiyama, April Higashi,Karen Gilbert, Terri Logan, Petra Class, Talya Baharal, Jude Clarke,Priya Himatsingka, Valerie Mitchell, Janis Kerman, and many more.

Obsidian will present “Gemless” Jewelry exhibition from Jan. 17through March 10.

“We offer an alternative to the gems and jewelry seen at theTucson Gem Show, emphasizing that equally beautiful jewelry isavailable without gems,” says Prillaman. “Featured artists include CarolWindsor, Emanuela Aureli, Donna D’Aquino, and Michele Friedman.”

Windsor laminates oxidized sterling silver wire between layersof very thin acid-free paper. The oxidized wire shows through the

Find the Beauty of Art at Obsidian Gallery


PROFILESlettuce with Willcox peaches andnectarines, Arizona pistachios, and goatcheese with a white peach vinaigrette.

In addition to the fresh food, Harvest alsooffers wine and beverages. Local loose leaf teais pressed table side and organic, fair-tradecoffee from around the world will be seasonallyrotated. Harvest also features specialty coffeeand teas. Organic Fair Trade Sumatra was thefirst specialty coffee on the debut menu.

Harvest’s wine list features special“seasonal” wines to complement the time ofyear. As the cooler weather approaches thelist emphasizes bigger, heavier red wineslike Brunello, Barolo, and CabernetSauvignon; and in the warmer months,lighter style reds like Pinot Noir and whitevarietals such as Sauvignon Blanc, PinotGrigio, as well as Rosés.

Harvest is open Monday throughThursday from 3 to 9 P.M., Friday from 3 to 10P.M., Saturday from 11:30 A.M. to 10 P.M.,and Sunday from 11:30 A.M. to 9 P.M. Lunchis served on weekends only from 11:30 A.M.to 2:30 P.M., and dinner begins at 5 P.M. daily.

Harvest Restaurant

10355 N. La Canada Dr. | Oro Valley

520.731.1100

translucent paper like veins in a leaf orpetal. When worn, the pieces softly rustle,almost like leaves.

Emanuela Aureli fabricates minimalshapes out of sheet metal and wire,transforming sterling silver, copper, andvermeil into rings, bracelets, and necklaces.

Donna D’Aquino’s “work in line” isbased on line and the act of drawing. Sheuses wire in place of charcoal or pencil tocreate three dimensional drawings for thebody and wall. The work is inspired byinterior and exterior architectural structuressuch as bridges and water towers.

Michele Friedman’s work is new to thegallery. She has been influenced byinnovative design and architecture increating oxidized sterling silver and feltedwool jewelry. The felt comes in cool, warm,and neutral color palettes.

Be sure to stop by Obsidian Galleryand take in all its beauty—art.

Gallery hours are Monday throughSaturday, 10 A.M. to 6 P.M., and Sunday,10 A.M. to 4 P.M.

Obsidian Gallery (St. Philip’s Plaza)

4320 N. Campbell Ave., Suite 130 | Tucson

520.577.3598

Cooking with a Cause

Not only does Executive Chef Michael McCord of Café 54 craftcuisine, he also shares his passion with fellow employeetrainees in a program the restaurant provides for adultsrecovering from mental illnesses.

Always mom’s helper in the kitchen, McCord’s first dish wasmeatloaf, which “came out ok,” he says smiling. “My mom wasalways a great cook in the kitchen; she had five brothers, so she wasalways busy in the kitchen.”

First watching and learning from his mom, McCord knew he’dgrow into the world of cooking.

CHEFS SPEAK


After an eight-year law-enforcement career in the military,McCord decided to retire in 1995 and settle in Tucson. For the last 13years, he has continued his enthusiasm for preparing quality cuisine.

Learning his skill through hands-on experience, McCord firststarted his track at The Tack Room. He began at the restaurant,“washing dishes, making minimum wage,” he says, and being there,“working in a kitchen, I knew it [being a chef] was right for me.”

Prior to Café 54, McCord prepared dishes at Thirsty’sNeighborhood Grill & Bar for nine years.

“Cooking is a passion,” he adds, “and a passion is necessaryfor being a chef.”

Now at Café 54 for the past year, McCord has already stirred upthe restaurant’s menu, as well as teach employee trainees. “I loveteaching cooking,” he says with a nod.

Preparing New American and Fusion meals at therestaurant/employment training program, McCord admits thathe’s a “one pot meal” kind of guy. “I love it all,” he says, “stews,chili, stuff like that.”

A native South Floridian, McCord was also influenced by Cubanfood and seafood. “I’m also a big fan of Creole food, New Orleanscookin’,” he says. “I love pork roast, Cubano sandwiches,” a favoriteMcCord dishes out at the restaurant, “and I’ll eat anything, but I loveseafood, fish in particular, like grouper, sea bass.”

Learning a variety of cuisine to prepare such as Creole, Cuban,seafood, New American, Fusion, and Southwest food, McCord addshis personal touch to dishes—spice!

“I love spicy food too,” he says smiling.Though McCord has only worked at the Café for a year, he’s

brightened up the restaurant. Not only has he shined with hismotivation, support, attention towards teaching employeetrainees, but literally, through his plate presentation, bydressing dishes with flowers.

With an artistic sense when it comes to setting his plates,McCord says, “Putting a flower on every dish is unique for Downtown[Tucson], and it brings color to the dish and city.” Patrons will usuallyfind their meals decorated with the chef’s usual orchid display.

And though McCord does place focus on a clean, crisppresentation of his dishes, he says “taste is more important thanpresentation to me.”

With an ever-changing menu, Café 54 tries to house as muchorganic ingredients as they can by local suppliers in an effort tosupport Tucson’s economy.

“We try to go as organic as we can, within reason,” saysMcCord, “and we’re trying to do more for our local economy.”

Among McCord’s colorful dishes, his Jerk Chicken Salad is notto be missed. What he considers his “signature dish,” the JerkChicken Salad is “colorful, fresh, tasty, and spicy,” he says.

Always adding that spice kick to his meals whenever possible,McCord says that during the winter months, he does opt for warmercuisine, such as his butternut squash lasagna and soups—which hemakes from scratch at the restaurant.

Some of the restaurants delectable entrées includeMediterranean Beef Salad, Roasted Beet and Arugula, and GoatCheese Tart—all of which are served with Café 54’s daily, freshhouse rosemary rolls.

As a unique and elegant restaurant in the heart of Tucson’sdowntown arts district, Café 54 is not only home to a variety offresh, quality meals prepared by Chef McCord, the restaurant alsohouses an exceptional training program for adults recovering frommental illnesses.


CHEFS SPEAK“We are a rehabilitation support

program,” says Mindy Bernstein, executivedirector/owner of Café 54. “Our agencymission is to support individuals recoveringfrom persistent chronic mental illnesses, tohelp them regain their ability towards theirrecovery with a focus on reintegration intothe community.”

Opened for a little over four years,Café 54 is understaffed by professionals,“so that the trainees have to help with theday-to-day running of the Café,” addsBernstein. “Without the trainees, wewouldn’t be able to run the program, so it’strue, meaningful work.”

The Café currently employs only sevenprofessional staffers and 21 trainees whostay with the restaurant/program anywherefrom three months to one year dependingon the individual’s progress.

“I chose a restaurant because it doesrequire that continuum of building those skillsthat people have,” says Bernstein, “so atrainee can enter into the Café whereverthey’re at, and they can go immediately towork…Trainees can come in busing tables orrolling silverware, and will have theopportunity to end up working on the lineprepping, helping with ordering…it justdepends on that persons skill ability.”

The other aspect of the Café’s agencymission is to decrease the stigma of mentalillness, “because our community stilldoesn’t accept mental illness as a truemedical issue,” says Bernstein.

In addition to support those withmental illnesses and decrease stigma, theagency’s goal is to “place people back out inthe community,” adds Bernstein. “Justwatching the transformation of traineescoming in, from someone who won’t evenlook at me, to someone who’s taking onmajor logistical tasks, just thetransformation of someone’s identity, frombeing a mentally ill person to an employee,that is so powerful.”

Be sure to stop by this innovativeand unique Café with a cause. Café 54 isopen Monday through Friday for lunchfrom 11 A.M. to 2 P.M. There is also aCafé 54 site at The Tucson BotanicalGardens, The Gardens Café, which isopen seven days a week, Octoberthrough May, from 10:30 A.M. to 2:30P.M. This site also houses a rehabilitationsupport program with trainees.

Café 54

54 E. Pennington | Tucson

520.622.1907 | www.cafe54.org

CHEFS SPEAK


“We use a lot of fresh vegetables and herbs in our food,”says Hingst. “Some herbs are lemongrass, Kaffir lime leaves,basil, mint, ginger, cilantro, and garlic.”

Some menu options that offer patrons appetizing, yet lightchoices made by Hingst include Spring Rolls, Yum Neau, andTom Yum soups.

Mina’s Spring Rolls are filled and rolled with lettuce,cilantro, carrots, celery, and rice noodles, with a homemadesweet and sour side sauce; the Yum Neau is prepared with thinlysliced beef, cucumbers, onions, cilantro, mint, lettuce, and

lemon juice; and the Tom Yumsoup—a hot and sour soup—includes mushrooms, greenonions, cilantro, lemon grass,tomatoes, lemon juice, with achoice of chicken, shrimp,salmon, or mixed vegetables.

Other options on Mina’smenu include Chicken CoconutSoup, which is made withcoconut milk, chicken,mushrooms, green onions,cilantro, fresh lemongrass, andlime leaves; Tofu Padd Thai,made of tofu, rice noodles, egg,bean sprouts, crushed peanuts,and green onions; and Pad KingSod, made of chicken, onions,bell peppers, celery, mushrooms,and fresh ginger.

In addition to soups,appetizers, and entrées, Hingstsays, “I like to cook the currydishes because we have fivedifferent curry pastes that weuse, and they all have their owndistinct flavors. Two of myfavorite curries is Gang Garee,which is a yellow curry withchicken or tofu, yellow onions,and potatoes. Next is DuckCurry, which is red curry withduck, bell peppers, peas,pineapple, tomato, and basil.”

Hingst adds, “I don’t cookmy food spicy, so don’t be afraidto try it.”

Making all of therestaurant’s food fresh, Hingst also makes a homemade sweetand sour sauce, peanut sauce, and coconut ice cream.

“I stir fry most of the dishes and use very little oil. We alsouse lots of fresh vegetables and have brown rice for people whowant to eat healthier,” adds Hingst.

Definitely worth a visit, Mina’s Thai will leave you fulland satisfied.

Mina’s Thai Restaurant

5575 E. River Rd., Suite 141B | Tucson

520.299.0453

Authentic, Fresh, and Light

Innovating traditional and unique Thai-influenced meals isno extraordinary feat for Executive Chef Stephen Hingst ofMina’s Thai Restaurant—it’s natural.

Working in the restaurant business since he was 12 years old,Hingst, now 34, crafts some of his most exquisite and deliciousThai dishes at Mina’s Thai.

“My mother taught mehow to cook,” says Hingst. “Ihave always worked in arestaurant and becoming achef just came natural to me.It is rewarding to introducepeople to the food that I loveand grew up with.”

In addition to eating andcrafting authentic, qualityThai food while growingup, Hingst also enjoyseating sushi.

Family owned andoperated by Hingst, hismother Mina, and fatherMark, Mina’s Thai Restaurantfirst opened in 1986 inTucson. “We closed therestaurant after eight yearsbut continued to sell foodat special events withour concessions trailer,”adds Hingst. “In 2002,we started to look foranother restaurant.”

After two years ofsearching for a distinctlocation, one that the ownerswere happy with, Mina’s Thaifinally settled in 2004 at theRiver Center on the Northeastcorner of Craycroft Road andRiver Road.

Learning his skill fromhis mother, who begancooking when she was onlynine years old, Hingst took onhis ‘natural,’ delightful task of preparing Thai cuisine for theTucson community.

“We moved to Tucson from Burlington, Iowa in 1982because my mother didn’t like the cold winters,” adds Hingst.

Mina also prepares dishes when the restaurant gets busy,otherwise, you can find her at the front of the restaurantworking with Mark, says Hingst.

A healthy and fresh spot to dine at, Mina’s Thai Restaurantalso uses a great selection of filling, yet healthy ingredients toinnovate delicious, lighter meals.

ON THE VINE


I am, by birth, a water sign. It makes the desert rat in me go crazy.So when I am driving on Highway 101 and pass Oxnard in VenturaCounty, the sight of the ocean makes me scream in delight and takesme back to my childhood—“First one to see the ocean!” I immediatelywant to throw off my shoes and feel the sand and surf between my toes.

And you thought this was a wine column....Oops! Sorry, but thesight and smell of the ocean is one of the most awe-inspiring delightsin the world to me. Just to feel the sea spray on my face—wow! Butwhile traveling to Santa Barbara County’s Wine Country, the oceanis just one of the beautiful sights available to you.

A few more miles up the 101 and you will find yourself in SantaBarbara, in itself, a gorgeous town with some wonderful wineries tovisit. When you first get into town, start your wine tasting withJaffurs Wine Cellars, just off Milpas Street. The tasting room isquaint with a tasting table set up in the wine cellar betweenfermentation tanks and wine barrels; however, the winesthemselves are far from quaint. Jaffurs specializes in rich, robust,Rhone style wines. Craig Jaffurs and his Assistant WinemakerMatt Brady are a delight to meet, and they were very graciouswhile tasting us on some wonderful wines. The 2006 Syrah from“Bien Nacido Vineyard” is rich and delicious with spicy black cherryfruit. Wine Spectator’s James Laube gave the Jaffurs 2007 “Larner

It’s the middle of winter, and you are getting cabin fever to get outof town, explore a new area and find some incredible wines. Do youhave any idea how much airline tickets to the French Wine Country?When you add in car rental, how about $1,120 (economy flight andcar), taking you about 28 hours to get there? Or, maybe you wouldprefer Italy to shop ‘til you drop and drink some of those greatBarolos and Brunellos. It’s going to take you $1,286 and 22 hourstravel time. More in the mood for Spain? It will cost you $1,299 and19 hours to get there. How about Adelaide, Australia, having way toomuch fun with the Aussies while sipping some of those fine Shirazwines? Take out your credit card to the tune of $2,200 and spend38 hours watching movie reruns during your flight.

O.K. How does $100 for a round trip in gas and a seven- tonine-hour drive to taste some incredibly good wines sound? ThinkCalifornia. In Santa Barbara County Wine Country, you can eat anddrink well for a pittance compared to Europe or Down Under. If awine trip is what you are craving, California has many wonderfulwinegrowing areas from which to choose. But during the winter,Northern California is just a bit too damp, rainy, and cold; visitsthere work much better during their long, gorgeous summers. SoSanta Barbara County is what comes to mind for a quick wintergetaway and some beautiful weather.

BY JEANNE CHRISTIE, VICE PRESIDENT,

SOUTHERN ARIZONA MARKET DIRECTOR, INTEGRIS WINE PARTNERS

ROAD TRIP!


ON THE VINE

Vineyard” Syrah a score of 91 points. This wine has wonderfularomas with rich, deep, spicy wild berry fruit on the palate. We alsotasted an incredible 2007 Petite Sirah from “Thompson Vineyard,”that has big, rich, blackstone fruit; a wine not for the faint of heart.Finally, we tasted a 2007 “Thompson Vineyard” Mourvedre with awonderful, earthy, mushroom, and forest floor nose delivering adelicious old world style wine. Yum!

The other “must see” winery tasting room in Santa Barbara isWhitcraft Winery. Chris Whitcraft is an absolute whiz with Pinot Noirand Chardonnay. Two of his wines not to miss are the Whitcraft 2007“Olivos Del Mar” Chardonnay with its creamy nose and tasty, greenapple, and pear flavors leading to a wonderful, long finish. The secondwine is the Whitcraft 2007 “California” Pinot Noir with aromas of spicyanise and cocoa leading to red cherry and allspice on the palate.

Continuing on the road trip, the 101 winds you throughbreathtaking landscapes of mountains, enticing you to drive further andeventually finding yourself surrounded by spectacular vineyards. If youneed a bite to eat and a refreshing palate cleanser, stopping at theHitching Post is always a good time. Good food, good wine and spirits,and good folks. Already known to many, the Hitching Post in the townof Buellton, was made very famous in the feature film—Sideways.

Right next to Buellton is the Danish town of Solvang. Solvangis a Christmas fantasy, starting right before Thanksgiving. Solvangis an incredible town to walk, shop, eat, drink, and stay overnight.It is just plain fun. Although Solvang has events all year long, theannual Julefest Tree Lighting Ceremony, held the first Friday ofDecember, is one not to be missed. If you are in a bah-humbug statearound Christmas, one visit to Solvang will cure any case of theblues. You can find anything that is Christmas there; beautiful giftsthat can be used as heirlooms for generations. Just Google ‘Solvang’and check out the Visitors Bureau.

Once in Solvang, it is easy to find a road called Alamo Pintado,which will take you right into Los Olivos. On the short ride to LosOlivos, you will pass by Blackjack Winery which is an excellent placeto start your sipping at their rustic tasting room. This winery is afavorite of Robert Parker and after tasting their wines you canunderstand why. A few of my predilections are: “Blackjack RanchVineyard” 2007 Reserve Chardonnay, this is a wine for all of thosebutter and oak fans out there that are having a hard time findingtheir style of Chardonnay; Blackjack 2005 “Allusion,” this blend of 81percent Cabernet Franc and 19 percent Merlot is my own personalfavorite and I would put this up against most St. Emilions with itssmooth exotic flavors. And Blackjack 2006 “Double Down” Syrah -Santa Barbara County is a deep, dark color wine with richblackberry, black cherry and spicy cassis flavors.

ON THE VINE


and forest floor nose with a long strawberry and allspicefinish…This is a tasting room you won’t want to miss—along witha few more wines that you need to taste.

Los Olivos has a few more winery tasting rooms that can’tbe missed. They are Andrew Murray, Daniel Gehrs, and Longoria,but by now you probably need a bite to eat. A couple ofrestaurants stood out to me while in Los Olivos. One is Patrick’sSide Street Café and the other is Los Olivos Café. They are twoof my favorites but I don’t believe you could go wrong with anyof the restaurants in Los Olivos. Los Olivos Café is anotherrestaurant that had a lot of play in Sideways. It is a veryinteresting wine bar/retail, room/restaurant. You can easily findwines here you have never heard of from wonderful SantaBarbara County Wineries yet to be discovered. Good food, too,and not short on portions. It’s definitely worth a visit.

Now, on your way back to the city of Santa Barbara, there isone more side trip that will stir your interest. It is Santa Rosa Roadjust south of Buellton on 101. Turn west and the first winery whichwill come up on your left is Alma Rosa Winery. Richard Sanford hasreinvented himself once again and has come up smelling likeorganic roses. My two favorites from this impressive winery

are: Alma Rosa 2007“Santa Barbara County”Chardonnay. The WineEnthusiast gave thiswine a score of 94points. A great value, itis a cool climate, crisp,citrus, and apple styleChardonnay that isbalanced to perfection.The other wine isthe Alma Rosa 2007“Santa Rita Hills” PinotNoir, which is a Bingcherry, cola, andspice extravaganza thatis well worth thereasonable price.

The next winery that pops up on Santa Rosa Road is LafondWinery on the right hand side of the road. This is a new wineryfor me that I have heard good things about and was extremelycurious to check it out. The winery is in a beautiful setting at thewestern end of the Santa YnezValley in the Santa Rita Hills.Three wines that stood out are:Lafond 2006 “SRH” Chardonnaywhich has a hint of oak, citrus,clove, and yeast on the nosewhile creamy, citrus flavorsfollow through on the palate.The Lafond 2006 “SRH” PinotNoir is equally balancedbetween red and black cherryfruit; this wine is soft and easydrinking. My personal favoritewas the Lafond Winery 2006“Martin Ray Clone” Pinot Noir.This Pinot has wonderful aromasand flavors of vanilla,

After leaving Blackjack Ranch, thetown of Los Olivos is right down theroad with its 16 tasting rooms fromsome of the best quality wineries inSanta Barbara County. Fess ParkerWinery is the first that you will runinto and all of you Davy Crockett andDaniel Boone fans who love wine willbe in your glory. The many award-winning Syrahs are king to me, butalso not to be missed are their PinotNoirs, especially the “Santa RitaHills” Clone 115 Pinot Noir. And justfor a hoot, you need to buy a bottleof “Frontier Red.”

Now you are in downtown LosOlivos with a dizzying amount oftasting rooms within walkingdistance. Where do you start first?Well, Qupé was one of the first

wineries that turned me on to the potential of California Syrahs.Some years back, I was at theAspen Food and Wine Festivalwhere food and wine seminarsshine. I attended a Rhone Rangerseminar and the two wines thattotally impressed me were QupéSyrah and Joseph Phelps Syrah.Since that time, move overFrance—here comes America onthe Syrah scene. So Qupé it is,and let’s start tasting. My topwhites are the Qupé 2007 “SantaYnez Valley” Marsanne; a perfectsunny afternoon wine with itsrefreshing acidity, notes ofminerality and nutty citrusflavors. Also, the Qupé 2006“Ibarra-Young Vineyard” Viognierwith its aromatic peach and apricot notes and well balancedacidity. It is really delicate and not overblown like so manydomestic Viogniers. The reds that hit my red zone are the Qupé2006 “Bien Nacido” Syrah with its spicy white and black pepper,lavender, and loads of dark berry fruit. Also the Qupé 2006“Central Coast” Syrah; this wine has lots and lots of spicy blackcherry fruit. It is an unbelievable value at a reasonable price.

Next door is Consilience Winery with their wonderfulZinfandels, Syrahs, and Pinot Noirs, but the real surprise is thetasting room next door to Consilience: Tre Anelli Winery. This isa new winery from Consilience that specializes in Italian andSpanish grapes. Tre Anelli wines are only available at the tastingroom—so check it out! You can only get it here! Need to taste:Tre Anelli 2006 “Santa Barbara County” Pinot Grigio. This winehas a great Italian style that is worth seeking out. It is theperfect beach wine. The wine has a nice crisp, clean nose thatfollows to a pleasing minerality on the palate. The Tre Anelli2005 “Santa Barbara County” Tempranillo is a wine with a richraspberry and tea nose that makes a soft, tasty and easydrinking wine. And the Tre Anelli 2006 “Santa Barbara County”Sangiovese is a lovely wine having an earthy, wild strawberry,


ON THE VINEcinnamon, clove, allspice, and sandalwood culminating with adelicious, pretty finish. Worth the stop—check it out.

The last stop on Santa Rosa Road is Sanford Winery.Sanford has two wines that are great values: 2006 “SantaBarbara County” Chardonnay—a crazy good wine with tropicalfruit tempered by citrus and minerality—and the 2006 “SantaRita Hills” Pinot Noir with its black cherry, raspberry, and bakingspice profile, all with a great price. Two other wines to searchout are the “La Rinconada Vineyard” Pinot Noir and the “Sanfordand Benedict Vineyard” Pinot Noir. Sanford’s tasting room sellsout quickly on these two wines so they might be hard to find.

Returning to Santa Barbara, you might want to take a strollalong Stearns Wharf. Walk the boards, smell the salt air and feelthe wonderful sea spray on your face. While you are there andwant a palate cleanser, Moby Dick has a full service bar and agreat view of the water. On the other hand, if it is lots of goodshellfish you want, Santa Barbara Shellfish Company at the endof the pier has a wine and beer bar and just about any shell fishyou are craving. We were fortunate enough to be there just asDungeness crab season opened. Nothing on the Pacific side couldmake me happier. O.K., my trip was complete!

Now that is a road trip, whew! Of course you wouldn’t wantto do it all in one day. There are lots of great places to staywithin the county. My best suggestion for lodging is to Googlethe Santa Barbara County Vintners’ Association:www.sbcountywines.com, or email Fran Clow [email protected].

Have a great road trip!

BODY BEAUTIFUL


Let Jensencook Cater to YouJensencook Catering & Deliveries is offering the only fresh gourmetdelivered, healthy lifestyle program in Tucson! Choose fromorganics, three meals a day, five meals a day, and their gluten-freeprograms. Dietary and medical restrictions are welcome. All mealsare prepared daily using free-range meats, wild fish, and localproduce when available. Experts and a nutritionist are on staff. Don’tforget them for catering!

Owner, operator, and Chef of Jensencook Catering & Deliveries,Jennifer Meeker, and Derek Rahn, Business Manager and Sommelier,are the new co-hosts of “Restaurant Corner,” airing Thursdays from5 to 6 P.M. on 1330 The Jolt. Tune in for tips on food, wine, guestsspeakers, and all of the local events.

520.991.5341 (Jen) | [email protected], [email protected]

520.490.2425 (Derek) | www.jensencook.com

Refresh and Renew: Perfection Plastic SurgeryEstablished in 1991, Perfection Plastic Surgery is headed by Dr.Peter Kay, who is a Board Certified Plastic Surgeon whospecializes in cosmetic surgery. Perfection Plastic Surgery offersa wide array of both surgical and non-surgical, or minimallyinvasive procedures to enhance the face and body. Dr. Kayworks closely with his staff of nurses and skin care specialists todetermine the ideal treatment program for each patient’sspecific goals.

As a prelude to the winter season, many of their non-surgical, minimally invasive options are highly effective atrestoring and rejuvenating the face and body, with minimaldowntime. They would include some of the following:

Injectibles• Botox—used to minimize muscle contraction; the goal is

not to paralyze the face or to eliminate expression, but torestore a more youthful appearance by minimizing themuscle contraction that leads to frown lines, crows feet,and other deep lines on the face. The results are seenwithin five to seven days with little to no downtime.

• Dermal fillers—such as Restylane, Juvederm, Radiesse,Evolence, Artefill, among others. They work by plumpingup fine lines and wrinkles and filling in areas of loss ofvolume that occurs from the decline of skin-supportingcollagen as we age. They are most frequently used in thelines between the brown, under the eyes, nasolabialfolds, lip lines, corners of the mouth. They are also greatfor rejuvenating the hands by replacing the lost volume.

Skin rejuvenating treatments• Microdermabrasion and light chemical peels—to exfoliate

and freshen the skin.• Photorejuvenation—to treat fine lines and discoloration,

such as brown spots on the face, hands, arms.• Thermage skin tightening—uses radiofrequency to heat

collagen and stimulate new collagen production.• Fractional resurfacing—Fraxel and Active/Deep FX: to

restore smoother, less wrinkled and more evenlypigmented skin.

Dr. Kay also offers physician-grade skin products which utilizeeffective ingredients such as glycolic acid, hyaluronic acid,antioxidents such as Vitamin C, idebenone and coffeeberry,hydroquonone, retinols; designed to cleanse, exfoliate, hydrate,and protect the skin from negative environmental factors suchas the sun and pollution. And of course, they also offersunscreen that completely filters UVA and UVB rays. The use ofphysician-grade products in a well-prescribed program can bringabout significant improvements in the skin and are also veryimportant to maintaining results that are gained by any surgicalor non-surgical procedure.

The dramatic increase in the number of minimally invasiveprocedures performed and physician-grade products sold in thelast five years is evidence that effective results can occur withina continuum of treatment modalities, from the mildest to themore aggressive.

520.323.7100

Sun Mist is Committed to Keeping Your Skin Looking BeautifulYou can now achieve that healthy glow without exposing your skinto the harmful UV rays associated with the sun and traditionaltanning beds. Sun Mist’s premiere tanning boutique offers a natural,flawless mist-on tan that’s UV free, fast and easy, giving you thatperfect tan every time.

Sun Mist is more than just a tan salon, however. Their spaprovides a wide range of services and treatments designed topamper you from head to toe. Let Sun Mist’s caring andknowledgeable aestheticians indulge you with deep-cleansing, ultra-hydrating or anti-aging facials. Experience for yourself their uniqueParisian Body Polish. This exfoliating treatment uses exotic,imported crushed pearl cream that will leave your skin smooth, soft,and youthful. A visit with Sun Mist’s experienced and professionalmassage therapists is just what you need for a soothing, relaxingretreat aimed at restoring energy and providing healing and balanceto mind, body, and soul.

520.885.6478


BODY ...Ring in the New Yearwith a Visit toImages SalonSpaWith the hectic holiday season closed,Images SalonSpa is a welcome retreat.They offer a wide range of relaxing andrejuvenating services to help get you off toa great start in the New Year. When youstop in, peruse their exclusive hair careproducts from J Beverly Hills and Eufora.You can also schedule a soothing facial orspa pedicure.

If you would like to start the year offwith a fresh face, you can purchase one ofImages’ permanent make-up packages.

Located just east of the intersectionat Grant and Craycroft, they are housedin a 1950s-style diner building with astriking silver roof. Next time you findyourself in the area, stop in and meet thefriendly and gracious staff. Let Imagespamper you this year.

5520.296.7979

Warm Your Senses atBLISS…the SalonStart your New Year with BLISS…the Salon’scomplimentary $25 Gift Card towards yournext service when you treat yourself toeither a “Yonka” Warm Stone Facial or aWarming Raw Earth Spa Pedicure this monthand through February. Just mention thispromotion when booking your appointment.This offer is exclusive to all new clients.

BLISS…the Salon features the highestquality of environmentally friendly productsfor your hair, skin, and nails. BLISS firmlybelieves in beauty products that make youbeautiful inside and out! Their featuredproduct for January is Phyto Phanere, adietary supplement comprised of naturalelements. Each daily dose provides all thenourishing vitamins, essential fatty acids,and antioxidants needed to promotehealthy hair growth, strong nails,illuminated skin and fortifying lashes. Hairregains its density and shine, and you feelgood too! This is just one of the amazingproducts BLISS…the Salon has to offer.Come see what they can do for you!

520.690.9000

BODY BEAUTIFUL


MindWorks Studio: The FitnessCenter for Your Brain“Keeping fit” has a whole new meaning for those over the age of55. Staying mentally sharp is part of overall health. Most of ushave figured out ways to prolong the health of the body; now weneed to prolong the health of the mind, too. People over the ageof 65 today have a 50/50 chance of eventually developing someform of dementia.

Conventional wisdom says that the brain cannot changeafter childhood except to slow down. Don’t believe it! Recentresearch into the science of neuroplasticity shows that it is notonly possible to halt cognitive decline, but to actually reverse it.

Enter MindWorks Studio LLC...MindWorks Studio offers thePosit Science “Brain Fitness Program Classic” which is proven tospeed up brain processing, improve memory, and build selfconfidence. Another program, “Insight” speeds up visualprocessing in the brain to help older drivers stay safe andindependent longer. The Brain Fitness Program is like workingout at a gym, except the exercises build your mental abilitiesinstead of your muscles! MindWorks Studio will have a freeseminar on Brain Fitness on Jan. 14. Call for reservations.

520.762.7642

Indigenous Citrus Treatments at Alvadora SpaThe Alvadora Spa at Royal Palms Resort and Spa, managed byDestination Hotels & Resorts, has developed a menu of citrus-basedservices that is unexpectedly indigenous to the Phoenix area andoffers a very different “sense of place” from the typical desert-inspired treatments.

In 1929, the original Royal Palms was built on 65 acres inthe middle of a citrus grove at the base of Camelback Mountain.Today, many of the original trees are peppered throughout thegrounds and around the Alvadora Spa. Further, in years past,citrus was one of four key drivers of the Phoenix economy.

At a resort synonymous with romance, the Alvadora Spa’smenu of signature treatments featuring the fragrant orangeblossom scent is quite fitting. The orange blossom scent comesfrom neroli, the fragrant bitter orange blossom which producesone of the most cherished and expensive oils in the botanicalkingdom.

Alvadora was specifically designed to provide a selection oftreatments for couples in the spa’s Acqua Dolce suite. Featuringtwo heated stone tables with overhead rain showers, the suiteopens to a private outdoor patio with a fireplace and waterfallshower. A therapeutic herbal tub and open views of the gardenhighlight the adjoining Acqua Giardino room.

At the heart of the romantic treatments are the AcquaDolce Rituals, the newest of which is the Citrus Ritual, 90minute of shared luxury starting at $200. The ritual begins inthe Acqua Dolce with an exfoliating body therapy on duo heatedstone tables while water gently cascades from above. Theoutdoor eight-foot waterfall shower provides a final rinse. TheRitual continues in the Acqua Giardino, a water garden with anherbal whirlpool bath which provides a relaxing soak with citrusflower essences while overlooking the garden with its romanticfireplace, and then comes a gentle massage with a hydratinghoney and orange blossom lotion. While relaxing in a warmtowel wrap, guests receive a delicious scalp and shouldermassage with a neroli aromatherapy oil designed to calm andrejuvenate. At the conclusion, the therapist finishes with warmcompresses for the hands and feet.

Escape to Alvadora today to experience relaxing andrejuvenating spa services.

602.977.6400 | www.royalpalmsresortandspa.com

In Need of a Distinct Hair Style?Go to Vasilé!European Hair by Vasilé—the expertly done, precision haircuts in thisprogressive hair design provide high fashion in styling with easy tocare for simplicity and fashion.

Welcome to European Hair by Vasilé. Welcome to the world of color.Today you are ready to change, play with your look, blend your haircolor, and choose a brand new way to look your best.

The words ‘blond’ or ‘brown,’ ‘gold’ or ‘red,’ are not preciseenough. The salon picks the color you like, or the shades and thehighlights. European trained technicians at the salon know exactlywhat kind of process will work best for you. European Hair by Vasiléknows how to create a more special, exciting final look.

Highlights for the stage, they are like a spotlight in love withhair. They enhance the shine in a very subtle way and chase theordinary away, while emphasizing the deep beauty of the color.Wonderful on fine hair to addvolume, they will also workdramatically on heavier hair.

European Hair by Vasiléis located at 6923 E.Broadway Blvd. Stop by todayand enjoy receiving a fresh,new hair cut and style, and ina relaxing, welcoming, andrejuvenating atmosphere!

520.298.4247 |

www.emol.org/vasile


BODY...New Year, New You!Hair & Skin Studio has always strived to bea leading source of quality hair, skin, andnail services in the community. To achievethis goal, they believe strongly in constantlycontinuing their education on the lateststyle trends, and the best products tomaintain your look at home.

This month, Roy Valenzuela, (owner,Redken Educator) and Paul Sanchez (Level 3Designer, Skincare Specialist), will beattending the 2009 Redken Symposium in LasVegas Jan. 18-20. This is a unique, exciting,and award-winning educational event wherethey will attend innovative education classesfocusing on the latest trends in color, cutting,and finishing. When they come home, they arenot only looking forward to sharing whatthey’ve learned with the rest of the Hair & SkinStudio team of designers, but also to sharewith you and give you your new look for thenew year with a modern edge.

Hair & Skin Studio would like to inviteyou to schedule an appointment today andstep out in 2009 with a brand new you! Hair& Skin Studio is located on 7225 N. OracleRd., Suite 108, on the Northwest corner ofOracle and Ina Roads.

520.297.8292

Come One, Come Allto HairsprazOwners Debbie Huggins and AnnabelleMartinez are pleased to announce theirfull-service salon, Hairspraz, located at9425 E. Golf Links Rd.

Housed in a newly remodeled space,“from the ceiling tiles to the floor,” saysMartinez, Hairspraz will take care of all yourbeautifying needs. The salon offers patronsan array of services, including waxing,nails, and hair care such as cuts, coloring,highlights, perms, and styling.

Surrounded by a serene atmosphere,one will find not only great service fromthe owners and stylists, Erika Rojas andGinnie Welsh, but an overall pamperingexperience encompassed with laughterand conversation.

Stop by Hairspraz’s open house, Jan.18, to get a glimpse of what this full-servicesalon has to offer. You won’t be disappointed!

520.290.8112


Reminiscent of simpler times, the heartwarming appeal ofentertaining at home has been fondly revived in recent years. As partof that resurgence, high on the priority list for homeowners whenpurchasing or remodeling is allocating for beautiful guestaccommodations. Sprawling floor-plans sometimes allow few intimatespaces for company to retreat, so assuring a residence will be invitingto any generation of guest, interior designers tirelessly search forproducts that bring a welcoming atmosphere to those shared areas.

One room that merits scrupulous attention to detail is thepowder room. This small but essential space is possibly thesingle most utilized room by visitors to a home. First impressionscount, and since this area is typically situated near the frontentrance, it should reflect the style of the surroundings whileultimately generating an impact of its own. Given that powder

rooms are undersized and require considerably less material,budgets can be adjusted to allow for more expensive choices.

Color is one of the first considerations when designing apowder room. Because this is an intimate space intended mainlyfor guests, it needs to be pleasing to anyone, yet memorable.The effect that color has in the room is everywhere, fromfixtures to accessories. A general misconception is every smallspace requires lighter shades to invoke the illusion ofspaciousness. Too many colors in an enclosed area can beconfusing to the eye though, actually making the space appearmore confining. In powder rooms however, embracing the sizeand taking risks can make all the difference when trying toachieve that “wow” factor. Lighter, softer hues from sage tobiscuit offer a sense of quietude. Darker, bolder colors like

OUTSIDETHINK

THE BOXBY LORI CARROLL, ASID/IIDA, AND RENEE ROBINS

LORI CARROLL & ASSOCIATES

chocolate or sapphire can be used in a powder room to addrichness and vibrancy. Skillfully blending light with dark, boldwith soft can definitely create definition, leaving a powder roomall visitors will remember.

Natural stone has become a principal element in every area ofresidential design. Tile design in itself can be artistic, leaving guestsamazed by the originality. Whether granite, limestone, travertine, orcountless other variations of quarried products, when used in apowder room, combinations of these materials bring tone, texture,and a sense of bravado to a compact space. With more and morepeople visiting exclusive resorts around the country, many want tore-create that spa like atmosphere at home. The neutral earth tonesand inherent ruggedness of stone can offer that peaceful balance.Timeless and sustainable, stone products provide the perfect surfacefor floors, countertops, and walls. An endless selection of purematerials, cut in varying sizes and expertly installed can create amemorable powder room that is appealing to any guest.

Concrete is another design medium that is rising in popularityand works especially well in a powder room setting because of itsversatility. No longer just cold grey “cement,” concrete has becomean extremely adaptable material that can be used on bothcountertops and floors to enhance the surroundings. Bringingunique dimension to a room, concrete can be personalized tocomplement any style from contemporary to rustic. Concrete canbe stained, colored, or even stamped with distinct patterns, leavingcompany to ponder “how can I do this in my powder room!”

When looking for sink bases, discovering or designingpieces that are out of the ordinary can be pivotal to a successfuldesign. In the limited space of a guest powder room, the vanityarea typically becomes the focal point. Utilizing everything froman elegant occasional table to a treasured antique cabinet, thesesingular entities can have tremendous impact. Custom madecreations become conceptual expressions of a homeowner’sindividuality and reflect the discriminating level of detail that willpersonify this very public venue.

Essential bathroom fixtures can either stand out against thedesign already established in the powder room or merely be aneutral element that won’t detract from more ostentatious details.Manufacturers are now marketing an impressive collection of sinksthat will appeal to the most discriminating taste. Vessel sinksmounted above counter height are a prevalent trend and oftenbecome “functional art” in a powder room. From elegant

hand-blown glass to minimalistic white ceramic, sinks can be moreabout beauty than function and heighten the appeal of any décor.Free-form or conventional, vessel or self-rimming, bathroom sinkshelp to define a powder room. Plumbing choices take on specialsignificance when serving as accents to such unique features.Simple wall mount faucets, in an array of contemporary finishesare minimally designed for maximum effect.

Effectively illuminating a powder room can dramatically changethe atmosphere and dynamics of these small spaces. Instead of asingle overhead fixture in the middle of the room, recessed ceilinglights and sophisticated accent fixtures cast an inviting glow acrossthe striking materials that have become the foundation of the room.The low profile of inset lighting, cleverly positioned in a wall, isvisually appealing and perfectly suited for a confined area. A novelidea that adds subtle emphasis to an already obvious focal point isplacing rope lighting behind the mirror, evoking a sort of theatricaldrama. Tiny, sparkling LED lights become a vision of innovationwhen used as part of an extraordinary wall treatment.

Mirrors are a quintessential necessity in a powder room. Amirrors reflective quality also maximizes the effects of the lighting.Whether from artificial or natural light, the reflection provides aninnate feeling of openness, making the room seem much larger. Likea fine piece of art, a powder room mirror can make a statement in theroom. Choosing a frame that harmonizes rather than overshadowsensures this feature will blend flawlessly with other elements.

Finally, guests love to be pampered. Accessorizing a powderroom affords the opportunity to add thoughtful finishing touchesthey will remember. Since space is limited, making the most of eachembellishment is essential. Instead of conspicuous towel bars andold-fashioned tissue holders, sleek hooks and stylish tissue holdersare a more elegant choice. Hand towels are basic, fluffy hand towelsare a luxurious indulgence. Adding a few flickering, fragrancedcandles create the ideal visual ambiance while pleasantly scentingthe surroundings, leaving guests with one more lasting impression.

Lori Carroll’s passion for design is what inspires her to continually produce

outstanding projects. The infinite details involved for each client are

meticulously overseen to assure the greatest satisfaction. Her ability to

transform ordinary spaces in to extraordinary environments is the key to

her success. As the recipient of the 2008 American Society of Interior

Designers-AZ South Chapter Design Excellence “Best of Show” honor, Lori

remains one of the areas leading designers.


unmatched live entertainment, and of course, gambling at its best.Here is a just a sampling of what you can expect at these

entertainment capitals—whether you’re a Phoenician looking to travelacross town for a widely new experience, or an out-of-towner, LoneButte and Wild Horse Pass offer the state’s premier gaming experience.

Located about a mile east of the original Lone Butte Casino onKyrene and the Loop 202 in Chandler, the new Lone Butte Casinonever closes and features more than 120,000 square feet of gamingand entertainment opportunities, including 850 new machines, 24Las Vegas-style blackjack and Pai Gow tables, a state-of-the-art750-seat Bingo Hall, and other gambling opportunities.

If you’re looking for a little more exclusivity, Lone ButteCasino delivers as one of Arizona’s first casinos to feature alarge, comfortable, and fully-equipped area for players wishingto play high-stakes slots and table games. This private andspacious area features 51 slot machines ($1 and up) and fourtables ($25 and up).

While the gaming is hot, it’s the extra amenities andentertainment opportunities that give Lone Butte its ultra-luxelook and feel.

While Arizona’s casinos have long promised a Las Vegas-likeexperience “only closer,” the vast majority of the Grand CanyonState’s gaming opportunities have been limited to Class 2 gamessuch as slots, automated poker, and other bingo-like gambling.

A change in local laws ushered a new era of Indian Gamingabout a decade ago, bringing with it true Entertainment Era inArizona casinos—gaming floors expanded, payouts increased,and (gasp!) actual playing cards started to appear in blackjackand poker tables across the state.

The result has been more than just a Las Vegas style gamblingexperience in the Valley of the Sun and the Old Pueblo. Today,Indian Gaming in Arizona is truly a Las Vegas experience...completewith world class dining, resort-style accommodations, and otherentertainment opportunities that extend far beyond the casino floor.

The state’s latest pair of gaming establishments—bothre-imagined properties of Gila River Casinos—are quite possibly themost impressive, elevating the Arizona casino experience even higherabove its historical roots. The newly debuted Lone Butte Casino and thesoon-to-debut Wild Horse Pass casinos are turning the local gamingcommunity on its ear with some of the state’s best restaurants,

YOU CAN BET ON IT!The All-Inclusive Casino Getaway is Now a Lot Closer to Home

The Verona ChophouseVerona is modeled after the romantic Northern Italian town andmanages to capture the unique beauty and flavor of the townthat for hundreds of years has been known both as the home ofRomeo and Juliet, as well as a key culinary capital of Italy.

Easily one of Phoenix’s hottest new fine-dining destinations,at the Chophouse the freshest ingredients, myriad flavors, andOld World traditions of Italy are reborn in the Valley of the Sun.The menu includes an unrivaled selection of hand-selectedsteaks and chops, and an extensive wine collection complementseven the most particular tastes.

At Verona Chophouse, all the menu items are new but thereare some early favorites that already have dedicated fans aroundthe Valley. Start with the Mussles del Mare with fresh shallots,tomatoes, white wine, and lemon, or jump head-first into atraditional dish such as Veal Piccata or Verona Alfredo—thechef’s personal take on the garlic cream sauce that includespancetta, hand-chopped parsley, and fresh basil.

But no trip to Verona would be complete without a samplingof the restaurant’s dry-aged chops and steaks. The Porterhousefor Two is dry-aged and accented with rosemary, while the VewalChop comes draped in apple smoked bacon and accompaniedwith Madeira poached garlic.

The Verona Chophouse is open for lunch from 11 A.M. to 3P.M. and for dinner from 4 to 11 P.M. Sunday brunch is from 11A.M. to 3 P.M., and reservations are encouraged.

The Cascades LoungeEasily one of the most uniquely designed new clubs in Arizona,the Cascades has the look and feel of an ultra-exclusiveLas Vegas club—without the drive! Patrons are enveloped infloor-to-ceiling, waterfall-like fountains and other uniquefeatures that create a hip, cool atmosphere. Located just off thecasino floor, the lounge has a full-service bar with a bevy ofunique cocktails and drink specials. The Cascades also hosts avariety of live, local, and regiona entertainment…check outwww.WinGilaRiver.com for upcoming shows.

But Lone Butte is not the only new Gila River establishmentbreaking traditional Indian Gaming conventions in Arizona. Thecommunity’s newest development—the re-imagined Wild HorsePass Resort and Casino—debuts in just a few weeks, and likeLone Butte, adds new dimensions to the casino-going experiencethat until now have been available only in Las Vegas.

“The new Wild Horse Pass Casino will set the standard forcasinos in Arizona,” says Gila River Indian Community. “It will bethe most complete, state-of-the-art, casino resort in the state.”

The key word is resort, as Wild Horse Pass hasbeen redesigned from the ground up to be a completeentertainment destination with luxury hotel, unmatched array ofnew restaurants, live entertainment, and even meeting andspecial events spaces.

The new Wild Horse Pass is located off I-10 on Wild HorsePass Boulevard (exit 162), a bit closer to the freeway than theoriginal WHP. With a 200,000-square-foot gaming floor, thecasino features a new high limit gaming area, more than 70table games, and over 1,000 slots.

But like Lone Butte, it is the attractive non-gaming amenitiesthat are expected to be as big a draw as the casino itself.

Wild Horse Pass HotelThe 241-room hotel includes 39 luxury suites, a 12,000-square-foot meeting space, and the 1,400-seat Showroom for big-namelive entertainment. A short distance away, revelers will still haveaccess to the Aji Spa at the Wild Horse Pass Sheraton, featuringHo’Dai stone massage, Watsu pool treatments, and other one-of-a-kind relaxation and rejuvenation opportunities. There’s alsoworld class golf at one of two courses—Devil’s Claw and Cattail.Both were developed by Gary Panks to be beautifully uniquechallenges to golfers of all skill levels.

Relocating the current facility closer to the I-10 and addingluxury hotel accommodations will offer travelers, as well as localpatrons, easy access to the best gaming venue in Arizona.Rivaling other hotel/casino properties in the state, the 10-storyhotel will offer the winning combination of the latest in casinoentertainment and the comfort of deluxe lodgings. At the biggerand better casino, you can enjoy the best in slots, poker, andblackjack, and satisfy your hunger at a variety of eateries thatwill include Don Shula’s American Steak House, Ling & Louie’sAsian Bar and Grill (as well as Ling & Louie’s Express), Café 247,Fatburger, Boar’s Head Delicatessen, Famous Famiglia, Tamales,Starbucks and Dreyer’s Ice Cream.

The new Wild Horse Pass Casino is slated to open inFebruary. For more information, visit www.WinGilaRiver.com.

So whether you’re looking for good gambling or the Vegas-style experience complete with live entertainment, world classculinary delights, and the hottest nightclubs; for your next trip,skip Vegas and rediscover Arizona’s own excitement!


Apache Gold CasinoHighway 70 & San Carlos Avenue, San Carlos800.272.2438www.apachegoldcasinoresort.com

BlueWater Resort & Casino11300 Resort Drive, Parker888.243.3360www.bluewaterfun.com

Bucky’s Casino/Yavapai Casino1500 E. State Route 69, Prescott800.756.8744www.buckyscasino.com

Casino Arizona at Salt River524 N. 92nd Street, Scottsdale480.850.7777www.casinoaz.com

Casino Arizona at Talking Stick9700 E. Indian Bend Road, Scottsdale480.850.7777www.casinoaz.com

Casino of the Sun7474 S. Camino del Oeste, Tucson800.344.9435www.casinosun.com

Casino del Sol5655 W. Valencia Road, Tucson800.344.9435www.casinodelsol.com

Cliff Castle Casino555 Middle Verde Road, Camp Verde800.381.7568www.cliffcastlecasino.net

Cocopah Casino15318 S. Avenue B, Somerton800.237.5687www.cocopah-casino.com

Desert Diamond Casino I7350 S. Nogales Highway, Tucson866.332.9467www.desertdiamondcasino.com

Desert Diamond Casino II1100 W. Pima Mine Road, Sahuarita866.332.9467www.desertdiamondcasino.com

Fort McDowell Casino 10424 N. Fort McDowell Road, Fort McDowell800.843.3678www.fortmcdowellcasino.com

Golden Ha:san CasinoHighway 86, Milepost 55, Why866.332.9467www.desertdiamondcasino.com

Harrah’s Ak-Chin Casino15406 Maricopa Road, Maricopa480.802.5000www.harrahsakchin.com

Hon-Dah Resort-Casino777 Highway 260, Pinetop800.929.8744www.hon-dah.com

Lone Butte Casino1077 S. Kyrene Rd., Chandler800.946.4452www.wingilariver.com

Mazatzal Hotel & CasinoHighway 87, Mile Market 251, Payson800.777.7529www.777play.com

Paradise Casinos450 Quechan Drive, Fort Yuma888.777.4946www.paradise-casinos.com

Spirit Mountain Casino8555 Highway 95, Mohave Valley928.346.2000

Wild Horse Pass Casino5550 W. Wild Horse Pass, Chandler800.946.4452www.wingilariver.com

Vee Quiva Casino6443 N. Komatke Drive, Laveen800.946.4452www.wingilariver.com

Whether you’re looking for the full-fledged Las Vegas experience or simply a good game ofBlackjack that’s close to home, here’s your comprehensive list of casinos in and around the state.

A R O U N D T H E S T A T ECASINOS

BlueWater Resort & Casino | ParkerJust about like all the casino destinationson this list, Blue Water doesn’t offer alarge gambling floor. But what it lacks inspace inside is more than made up foroutside. As the name suggests, thestunning resort and casino sits nestledon the banks of the Colorado River just afew miles south of Parker Dam, andoffers guest access to a private waterpark and Blue Water Marina. Throw inintimate dining at The River Willow andluxury suites for a long weekend of funand you may never want to leave.

www.bluewaterfun.com

Casino Arizona | PhoenixSure, much of what’s available at CasinoArizona can be found in Las Vegas; and bitsand pieces of their entertainment lineup arereplicated at other statewide casinos. But,Casino Arizona’s two locations in the Valleyof Sun—like the Las Vegas Strip itself—offerthe complete Vegas experience under oneroof. Whether you’re looking for gamblingtables as far as the eye can see, a Vegas-style revue complete with impersonators,world-class dining, championship golf,superstar special performances (though theDon Rickles show this January is alreadysold-out), and other attractions, CasinoArizona has it all. And if anything ismissing, you can be sure it will be includedwhen the 100,000-square-foot CasinoArizona Resort and Spa makes its debut inScottsdale in early 2010.

www.casinoaz.com


While it’s true that The Las Vegas Strip likely has the world’s most decadent array ofentertainment opportunities in the smallest surface area on the planet, there are some things thateven Sin City casinos can’t offer patrons that Arizona’s casino gaming establishments can. Belowis the Arizona Gourmet Living list of the best non-traditional sites and entertainment to experienceat area casinos—there’s no need to thank us for saving you the long drive to Las Vegas.

A R I Z O N A C A S I N O S

BETTER & CLOSERT H A N V E G A S


So next time you’re looking to challenge your luck at a blackjack table or in front of a slot machine, rememberthat even if you’re looking for a full-fledged vacation with unparalleled entertainment opportunities, Arizona’sstatewide casinos offer a whole lot more than Las Vegas...and it’s a whole lot closer too!

Mazatzal Hotel & Casino | PaysonMazatzal advertises its casino and resortwith the tagline: It’s all about location;and while there are many places inArizona that can draw in tourists withnothing more than their outdoor charm,Mazatzal bests the competition withworld class gaming amid the scenicsurroundings of Mogollon Rim.

Inside, there are hundreds of slotmachines, regular blackjack and pokertournaments, dining at Cedar Ridge, andmore. Outside, there is some of thestate’s best hiking and wildlife, sunsetsover the rim, and crisp, cool air. Just 90miles north of the Phoenix Metro area,Mazatzal offers the best in excitingVegas-style action balanced againstrelaxing, vacation-ready amenities andoutdoor adventures.

www.777play.com

Hon-Dah Resort-Casino | PinetopLike Mazatzal, Hon-Dah is a smallercasino than some of the metropolitanofferings, but it entices both with itscharming and inviting atmosphere, aswell as with attractions outside thecasino walls. Though now is the time ofyear to embark because Hon-Dah is closeto Arizona’s best winter sporting venues.

Start your adventure on the casinofloor with hundreds of automated and tablegames to choose from, then enjoy asumptuous dinner at the Indian PineRestaurant. Hon-Dah also has its owncomedy club and regular concerts in itsTimber Lounge.

Once your gambling and indoorentertainment is complete, step outside andtake a trip to Sunrise Ski Park. One ofArizona’s best ski locations, Sunrise is justminutes from the Hon-Dah Resort Casinoand offers a challenging and fun vacationday for skiers of all abilities. Check out Hon-Dah’s Web site for resort packages andspecials today.

www.hon-dah.com


BEST BETSARTECNICA DESIGN WITH CONSCIENCE - NEW PROJECTAn Artecnica Design with Conscience™ project, Witches’ Kitchen™ is ahandcrafted kitchenware collection inspired by the witches and wizards ofwestern lore. The extensive collection is a collaborative exercise insustainable designcommissioned by Artecnica, designed by Tord Boontje,and handcrafted by artisan groups from three different South Americancountries. Witches’ Kitchen features black ceramic cookware handmoldedby Colombian artisans, an assortment of wooden kitchen utensils hand-carved by Guatemalan craftsmen, and kitchen couture for men andwomen hand-sewn by Brazil’s Coopa-Roca women’s cooperative. Eachpiece is hand-molded using traditional pottery techniques. Fresh leavesfrom the local area are pressed into the wet clay and burn during thepiece’s firing, leaving fossil-like imprints in the ceramic.Suggested Retail Price: $240

Artecnica, Inc.

323.655.6551 | www.artecnicainc.com

COLE RIVER COMPANY’S WINE RACKCole River introduces their new 12-bottle bamboo wine rack. Thiswine rack is hand-constructed with 100 percent sustainable,carbonized bamboo. The rack would be at home in any decor.Designed by Molly Kinney for Cole River Co.Suggested Retail Price: $110

Cole River Company

612.435.0744 | www.coleriverco.com

SANTA BARBARA DESIGN STUDIO’S WINE DECANTERSanta Barbara Design Studio introduces a new line of personalwine decanters that make a great companion to their popularLolita wine glasses. The decanter also makes a great vase foryour favorite flowers. The “Ostentatious” Wine Decanter is handpainted in China, holds 20 ounces and is individually gift boxed.Designed by Lolita, this decanter features a decorative winecharm complete with beading and feather details new to theLolita January 2009 “Love My Wine” Collection.Suggested Retail Price: $25 - Wine Decanter, $25 - 15 oz. Wine Glass

Santa Barbara Design Studio

800.933.2529, x139 | www.sb-designstudio.com


GREAT RECIPES OF ARIZONASEVEN SEAS VESUVIUSBy Executive Chef Kate WheatEnotecA Pizzeria Wine Bar | Tucson

4 shrimp4 mussels10 baby scallops1 cup calamari1 Tbsp garlic, crushed 1 pinch red chili flakes to taste1 Tbsp olive oil1 cup marinara sauce1⁄2 cup red wine1⁄2 lemon, squeezed SpaghettiSalt and pepper to taste

In a sauté pan heat on high heat with olive oil, add seafood andgarlic. Turn over shrimp to cook on both sides. Deglaze withwhite wine and let the alcohol cook out. Add marinara sauce mixwith seafood mix. Add red pepper flakes and lemon. Salt andpepper to taste. Cook until sauce is hot and serve over hotspaghetti. Serves 2.

CHICKEN AND DUMPLINGSBy Chef Albert Hall Acacia at St. Philip’s | Tucson

1 3-pound chicken 4 cups water 2 cups chicken broth 1 carrot, roughly chopped 1 medium onion, cut into quarters 1 stalk of celery, roughly chopped 1 sprig of fresh thyme1 bay leaf1 tsp salt 1⁄4 tsp freshly ground pepper

For the dumplings2 cups all-purpose flour 1⁄2 tsp baking soda 1⁄2 tsp salt 3 Tbsp shortening 1 cup buttermilk

Place the chicken in a large pot, and add the water, broth, carrot,onion, celery, thyme, bay leaf, and salt. Bring to a boil, cover andlower heat. Simmer for 60 to 70 minutes, or until tender andchicken is done.

Remove chicken and allow it to cool enough to handle. Strainthe cooking liquid and discard the carrot, onion, and celery. Letstock cool and skim off excess fat. Bone the chicken, discardingall skin, bones and cartilage, and tear meat into bite-size pieces.Set aside. You can do this part the day before, if you like. Justrefrigerate the chicken in the stock. For the dumplings, combinethe flour, baking soda and ½ tsp salt; cut in the shortening witha pastry blender or two knives until mixture is consistency ofcoarse meal. Add the buttermilk, stirring just until dry ingredientsare moistened. Turn dough out onto a floured surface and knead4 or 5 times—no more. Bisquick makes a pretty good dumplingalso; just follow the directions on the box. For drop dumplings,pat the dough down to a ¼-inch thickness, and pinch off 1-½ -inch pieces. For rolled dumplings, roll the dough to a ¼-inchthickness, and cut into strips, no larger than about 2x2 inches.(The dumplings will plump up when they are cooked).

If you have prepared the chicken in advance and refrigeratedit, return it and the broth to your big pot and bring it to a boil. Then,with a very large slotted spoon or ladle, dip the boned chicken outof the broth, cover it and keep it warm. With the chicken broth at alow rolling boil, drop in the dumplings, one or two at a time, andreduce the heat to medium. Stir from time to time to make suredumplings do not stick together. Cook dumplings 10 minutes. Theflour in the dumplings will thicken the broth, and it is not necessaryto thicken it further. Return the boned chicken to the mixture andsimmer until heated through. Add salt as needed and the freshlyground black pepper, remove from heat. Serves 4.

Note: If you are cooking a whole chicken, remove as much ofthe skin as possible to avoid a lot of fat. Also, unless you use areally deep, narrow pot, the chicken isn’t likely to be covered bythe cooking liquid. So turn your chicken upside-down; that is, cookit with the breast side down, to prevent drying. Dumpling dough isvery similar to biscuit dough and, like biscuit dough, the less it ishandled, the lighter and more tender the result.

SAGE CHICKENBy Chef Eduardo HuertaRio Café | Tucson

4 chicken breasts, boneless and skinless 4 Tbsp butter4 Tbsp olive oil2 shallots, chopped1⁄2 cup white wine4 Tbsp fresh sage, chopped 1 1⁄2 cups heavy creamSalt and pepper to taste

In a pan over medium-high heat, melt butter and olive oil.When hot, add chicken breast and season with salt andpepper. Cook about 5 minutes per side, just to sear andbrown the breast. Remove chicken and lower the heat tosimmer. Add shallots and sauté for about 2 minutes. Deglazethe pan with the white wine and add heavy cream. Reducemixture to smooth consistency. Return the chicken to the panand add sage, continue simmering until chicken is just done,about 7 to 10 minutes. Serves 4.


GREAT RECIPES OF ARIZONAGINGER PORKBy Chef/Owner Sook Strub Ichiban Japanese Restaurant & Sushi Bar | Tucson

14 ounces pork1 Tbsp ginger3 Tbsp soy sauce3 Tbsp sake3 Tbsp mirin1⁄2 of a lemon1⁄2 of orange1⁄2 of an apple1⁄2 of a yellow onionAsian vegetables

Cook pork at a teppan table. Blend ginger, soy sauce, sake,mirin, lemon, orange, apple, and yellow onion together; this willmake a sauce. Mix blended sauce with the pork to sauté it. Servewith a side of Asian vegetables. Serves 1 to 2.

BLACK COD CEVICHE WITH CUCUMBER CHILTEPIN SALSABy Executive Chef Ryan LittmanJW Marriott Starr Pass Resort | Tucson

Juice of 5 key limesJuice of 2 oranges1⁄2 cup red onion, sliced 3 cloves garlic, sliced6 small cilantro sprigs1 pound Black Cod fillet, sliced thin

For Salsa1 European cucumber, peeled, seeded, and diced1 juicy tomato, seeded and diced1⁄2 cup papaya, diced1⁄2 cup avocado, diced1 seeded jalapeño brunoise2 Tbsp cilantro, rough chopped 1 Tbsp red onion, diced6 chiltepins, each crushed2 Tbsp white balsamic1 Tbsp agave nectarKosher salt to taste

Combine first five ingredients and sliced fish in non-reactivebowl. Cover and refrigerate for 3 hours. For salsa, gentlycombine all ingredients in non reactive bowl and refrigeratefor 30 minutes. Next, drain off excess liquid from fish andgently mix with salsa. Serve in chilled margarita glass orTotopo. Serves 6 to 8.

BLACK BEAN SOUPBy Chef Andy BreedPastiche Modern Eatery | Tucson

3 Tbsp vegetable oil1 cup onion, diced1 cup green bell pepper, diced1 cup celery, diced1 Tbsp garlic, minced 2 tomatoes, diced2 cups dried black beans, cooked (or 4 cans of black beans with juice)6 cups water2 cups tomato juice1 bunch fresh cilantro2 Tbsp ground cuminSour creamSalt and pepper to taste

Sweat the onions, green peppers, celery, garlic, and cumin in asoup pot. Add tomatoes, tomato juice, and water. Puree half ofthe beans and add to the soup with the rest of the whole beans.

Add chopped cilantro. Cook for ½ to 1 hour. Salt andpepper to taste. Garnish with sour cream and fresh wholecilantro leaves. Serves 4.

OVEN ROASTED PORK LOINBy Chef Donna NordinTerra Cotta | Tucson

3 pounds pork loin1⁄2 pound fresh spinach1⁄4 cup roasted garlic1⁄2 cup golden raisin1⁄2 cup Pancetta, diced small and rendered1⁄2 cup roasted tomatoSalt and pepper to taste

Mix all ingredients together except pork loin. Butterfly pork loin outto where it’s flat on cutting board and then pack stuffing onto loinleaving an inch of clearance on the top and bottom of loin. Tightlystart to roll loin back together starting from the bottom, once backtogether truss with butchers twine. Rub with olive oil and seasonwith salt and pepper. Then sear all sides of loin until golden brown.Place on oven rack and bake for 25 minutes at 350 degrees. Whenout of the oven, allow pork to set for 5 to 10 minutes. Serves 6.

COWBOY BEANS (LARGE BATCH)By Owner Shaun HerringtonChad’s Steakhouse | Tucson

24 cups pinto beans, washed1⁄2 gallon prepared Au Jus12-ounce can green chiles1⁄4 cup chili powder1⁄3 cup salt1⁄4 cup garlic powder1⁄4 cup pepper1⁄2 tsp Cajun seasoning

Add ingredients in large bucket, combining with approximately4 gallons water. Bring to a boil, stirring often. Reduce heat byhalf and cook until tender (approximately 3 hours). Add waterduring cooking if necessary. Perfect for serving at a large familygathering or barbecue. Serves 15 to 20.


GREAT RECIPES OF ARIZONASTEAMED CHILEAN SEA BASS IN SAKE AND SOY By Executive Chef Allen YapNeo of Melaka | Tucson

10 ounces fillet of fresh Chilean sea bass 3 ounces premium sake3 Tbsp soy sauce 1 ounce Chinese rock sugar (substitute with 2 tsp granulated sugar)2 tsp pure sesame oil1 cup ginger, julienne1⁄2 cup cilantro1⁄4 cup scallions, julienne

Crisp Ginger Julienne (garnish)Fry 1 3⁄4 cups of ginger (julienne) in 2 cups of hot oil until crisp andgolden brown. Strain crisp ginger and place on paper towel to cool.

PreparationPlace Chilean sea bass in a steamer. Add 1⁄4 cup ginger (julienne)and Chinese rock sugar. Pour sake, soy sauce, and sesame oil overfish. Steam for 10 minutes, or until the fish is fully cooked. Garnishwith scallions, crisp ginger julienne, and cilantro. Serves 1.

WA-FU TUNA STEAKBy Chef/Owner Shoichi SekiSushi King | Tucson

For Ahi 8 ounces Ahi tuna3 Tbsp ground daikon radish4 strips scallion, chopped1 tsp black pepper

For Sauce1⁄2 cup bonito broth4 Tbsp soy sauce4 Tbsp vinegar

Sprinkle black pepper on the Ahi tuna then cook to rare on a grillor pan. Slice Ahi to bite sizes. Put ground daikon and choppedscallion over the Ahi. Mix ingredients for sauce and serve overAhi. Serves 1 to 2.

FLAN DE CALABAZABy Executive Chef/Owner Maria Jose MazonPapagayo Mexican Restaurant | Tucson

3 eggs1 can sweet condensed milk1 can evaporated milk1 can pumpkin filling1 tsp vanilla1 tsp cinnamon1⁄3 cup sugarChocolate shavings to taste

In a flan container, pour in the sugar and melt. Even out the sugarthroughout the pan. Place the rest of the ingredients in a blender, mix,and pour into the container with the sugar. Place container in the ovenin a water bath for 30 minutes (or in a pressure cooker in a water bathfor about 25 minutes). When done, let cool. Then flip the flan onto aplate and garnish with chocolate shavings. Provecho! Serves 8.

TAMALES DE ELOTE (GREEN CORN TAMALES)By Chef Carlotta FloresEl Charro Café | Tucson

5 dozen ears fresh white (green) corn2 ½ pounds vegetable shortening2 Tbsp salt2 Tbsp sugar2 pounds longhorn or Mexican cheese, shredded4 cups fresh Anaheim chiles, roasted and chopped

To remove husks from corn, cut 2 or 3 inches from the top, enoughto barely cut off the tip of the cob and the corn silk; cut off the baseof the cob to reach the kernel area. Slip off husks, rinse, drain, andset aside. Scrape the kernels from the cob with a knife, an electricknife or special tool for this purpose sold in some cookware shops. Becareful not to cut into the cob. Grind the corn in a blender or meatgrinder (or, if possible, take the kernels to the tortilla factory andhave them ground). Immediately after grinding the kernels, use anelectric mixer to whip the vegetable shortening and salt, in batches,until fluffy. Combine beaten shortening mixture and ground corn toform green corn masa. In another large bowl, combine salt, sugar,cheddar cheese, cottage cheese, and chiles. To make the tamales,the masa should be thick. Select the biggest husks for the tamales.Place 2 Tbsp of masa in the center of one husk. Now place atablespoonful of the cheese-and-chile mixture in the center of themasa. Fold the left edge of the corn husk over to the right edge ofthe filling. Fold the right edge over the left. Fold up the bottom thirdof the husk and turn the tamal over to keep it intact. Place open endup in a pan. Repeat until the fillings are used up. Refrigerate or freezeto congeal, then wrap. Steam and serve with salsa of your choice.Serves 24.

Tamal Tips Never cook tamales in an aluminum pot. Aluminum will givetamales an unpleasant taste. Also, do not put aluminum foil nextto tamales when steaming. Instead, if necessary, place whitefreezer paper over tamales, then a layer of foil to make a tightseal on the steamer. Green corn tamales should be made thesame day the corn is ground or milled. Fresh, sweet corn isdelicate and spoils quickly. Freezing tamales is not recommended.

C4 ARIZONA GOURMET LIVING FALL 2008

arizona gourmet living • winter 2009

Documents

c2 arizona gourmet living

winter season

winter incalifornia

italy t

tucsondowntowndowntown

live music

updowntown tucson