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VALLEY BBQ ROUND UP
Delicious BBQ joints are dotted across central Arizona. Here are some must visit spots.
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PA'LA: WOOD FIRED FARE Pa'La has two locations, including their beautiful spot downtown, and is a unique find.
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48 HOURS IN COTTONWOOD
Old Town Cottonwood is brimming with local food, wine, cocktails, and much more.
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CHEF CHAT: ALEX STRATTA There are only a few chefs in Arizona with the accolades and talent of Alex Stratta.
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THE SUITEST THING Dig into Arizona's most opulent and elegant suites available for you to book.
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GET IN THE SPIRIT Arizona is filled with spectacular spirit producers. Pore over some of our favorites.
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THE BEST FRITES ON EARTH? Frites Street is a local fry producer providing crunchy goodness to restaurants.
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CARLSON CREEK VINEYARDS As one of the top Arizona wine producers, Carlson Creek makes must try libations.
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WRIGLEY MANSION Wrigley Mansion is one of the most extravagent and historic buildings in Phoenix.
CHECK US OUT ONLINE We've got videos, podcasts, and more info on AZ's best F&B at www.ATasteofAZ.com
2020
Discover Flagstaff EcoTourism Award Winner
WE’RE ON THE ROAD TO SUSTAINABILITY
TIPS ON HOW T Download the TOPVIEW WILDLIFE Conserve & Protect Wildlife Flagstaff Watching Map, which includes our favorite outdoor trails and species.
Mother Road Brewing Company kept 2.5+ million pounds of spent grain per year out of the landfill by providing it to Plowing Ahead Ranch and Twin Arrows Cattle Company to feed 300+ head of cattle. We also feature beef from Plowing Ahead Ranch at our Tap Room’s Roadside Stove (we call it 360° Beef!).
FOLLOW OUTDOOR ETHICS The goal should be to observe n wildlife behaviors and activity (Allow wildlife to be WILD) • Do not harass wildlife • Do not get too close • Do not block them from food water, or their young • Do not chase the animal(s) • Do not FEED wildlife
Michael Marquess, Founder and CEO of Mother Road Brewing Co. wildlife viewing in his 1966 Ford Bronco
WILDLIFE WATCHING IN ARIZONA Did you know wildlife viewing contributes on average more than $1.4 billion annually to Arizona and its communities? Wildlife viewing also helps conservation efforts by heightening public awareness of the value of wildlife and habitat as irreplaceable assets. Thank you for your support of wildlife viewing and its unforgettable impact on both Arizona and its citizens. To access more wildlife viewing activities, including photography tours, events, online lectures and live wildlife cams, scan the QR code in this map!
A percentage of proceeds from the sale of every can of our Conserve & Protect Golden Ale is donated to Arizona Game & Fish to help protect our state’s 800+ species.
ABOUT THE ARIZONA GAME & FISH DEPARTMENT The Arizona Game and Fish Department’s mission is to conserve and protect Arizona’s 800-plus species of wildlife. AZGFD receives zero general fund tax dollars. Funding is primarily provided by sales of hunting and fishing licenses, tags or stamps, and via a federal excise tax on firearms and ammunition. You can help support wildlife: azwildlifehero.com/join
ABOUT MOTHER ROAD BREWING COMPANY SUSTAINABILITY
@motherroadbeer • 7 South Mikes Pike • Flagstaff, Arizona • motherroadbeer.com CHEERS TO WILDLIFE! Stop by our brewery and taproom for a pint and a bite.
7 South Mikes Pike • motherroadbeer.com @motherroadbeer
Founded in 2011, Mother Road Brewing Company is Arizona’s third-largest independent craft brewer. Their mission is to brew distinguished beers and build community one pint at a time. Mother Road builds community by supporting local Arizona charities and aiding AZGFD to conserve and protect Arizona’s 800-plus species of wildlife. In 2020, Mother Road received Discover Flagstaff’s EcoTourism award for Outstanding Eco-friendly programming.
RESPECT THE LAND • Pack it in - pack it out • Leave no trace • Leave it better than you foun
KNOW WHEN TO WATCH • AM or PM • Night time in AZ is very active • Summer in AZ offers great opportunities • Time of year • Season • Migration • Where to look
THINK LIKE WILDLIFE • Learning a little about what wildlife needs to survive give clues to where you can find Different species have differ habitat requirements for wa food, shelter and adequate s • Look to the edge - Most wild species spend their time alo habitat edges. The border between two habitats is a pr viewing spot.
WATCHING WILDLIFE IS A QUIET ACTIVITY • Talk softly, move slowly • Use all your senses: Not just w you SEE, but what you HEAR and SMELL.
WHAT YOU NEED TO VIEW WILDLIFE
Wildlife viewing can be a fun and affordable activity for the whole All you really need is your curiosi willingness to go outside!
BE PREPARED! • Bring water, food, sunscreen wear the appropriate clothing • Let someone know where yo going, and when you plan on being back. • A whistle or signaling device for safety. • Head lamp in case you are ca after dark.
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Perry Land & Cattle Ribeye at Tarbell's (page 54) ???
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Shot at Pa"La (pg. 18) ????
PUBLISHER’ S NOTE TRY SOMETHING NEW Not a beer drinker? Don't like wine? Or maybe you haven't made the trek up to Cottonwood before. For this issue we suggest that you find a local business in the following pages and go show them some love. If there's one thing we've learned while producing the last few issues of this magazine, it's that Arizona has some incredible producers. For our Fall 2021 issue we have upwards of 50 different local businesses that are waiting excitedly for you to walk through their doors and taste what they have to offer. Cheers to Arizona.
A TASTE OF AZ TEAM Publishers
Luke Irvin Eric Walters
Writers
Christina Barrueta Alison Bailin Batz Marci Symington Luke Irvin
Photographers Luke Irvin
www.ATasteOfAZ.com
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Joe’s Big BBQ Feast at Joe''s Real BBQ in Gilbert
Valley BBQ Round Up Written by Christina Barrueta Photographed by Luke Irvin
Barbecue. We’re not talking about gathering ‘round the grill for hot dogs and burgers, but traditional barbecue cooked low and slow with smoky richness. Ask for Phoenix’s best and you’ll hear plenty of passionate opinions, especially from those fervently aligned with the regional style of their hometowns. There’s Texas barbecue with its love of brisket, Kansas City where ketchupbased sauces sweetened with molasses reign, Memphis-style with hickory-smoked ribs, and the Carolinas where it’s all about the pig. Valley pit masters pay homage to all these influences in their own Arizona BBQ, and we’ve compiled a range of favorites. Whether you like your ‘cue rubbed, mopped, sauced or naked, here are some of our city’s finest.
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Bryan's Black Mountain Barbecue (Cave Creek) When Bryan Dooley opened his doors in 2009, he introduced a distinctive BBQ menu. A degree from the Culinary Institute of America and 13 years at the Fairmont Scottsdale Princess inform his chef-driven approach. Alongside fantastic brisket, chicken, pork, and ribs (recognized by The Food Network as Best in the State), there’s lamb shanks with ginger-beer BBQ sauce or cornbread baked with brisket fat. Crispy artichokes hearts are stuffed into hoagies with smoked tomato remoulade, and corn on the cob is brushed with agave caramel. Dooley has also garnered recognition for his vegetarian dishes, with his famous Summer Tomato Sandwich’s in PHOENIX magazine’s Best of the Valley issue. “I think I cook vegetarian food like a meat eater,” says Dooley. “It has to be really satisfying with lots of flavors and textures.”
Eric’s Family Barbecue (Avondale) Meat. Mesquite. Repeat is the motto emblazoned on the dining room wall at this West Valley restaurant, where prime brisket spends over 16 hours being trimmed, seasoned, smoked, spritzed, wrapped, and rested. Eric’s opened in January of 2020, mere weeks before the pandemic shut-down. Thankfully for us, they survived and continue to thrive thanks to their excellent Texas-style BBQ. Beef and pork ribs, rib tips, jalapeño cheddar sausage, and turkey smoked over mesquite round out the menu. Items like prime brisket burgers seasoned with herb-garlic Worcestershire or the Shot Caller sandwich layered with sausage, pulled pork, brisket, coleslaw, and pickles are just as delicious. Look for specials like Carolina BBQ chicken, vinegar pepper-dipped pork chops, Summer Shandy Sunday, and Taco Tuesday. Make sure to save room for the banana pudding.
Frasher’s Smokehouse (Phoenix) What’s it like to visit a spot whose owner has served as a judge at the prestigious Jack Daniel's World Championship, American Royal, Houston Rodeo, and Memphis in May? You’ll find out at Frasher’s. A native of St. Louis, George Frasher started smoking meat 22 years ago at Frasher's Steakhouse, and still uses his original Ole Hickory smoker. Now he’s divided his original concept into three spots – Frasher’s Tavern, Frasher’s Smokehouse, and Mrs. Chicken (Nashville-style hot). Feast on baby back ribs, brisket, chicken, turkey, pulled pork, tri-tip, and burnt ends. Sauces span from Alabama white, to South Carolina mustard, and even Kansas City sauce and seasonal huckleberry. Don’t miss the St. Louis pizza and smoked turkey gumbo. Plus, check out specials such competition-style spareribs on Sundays which are rubbed, spritzed with “love juice” every hour, then finished with brown sugar.
Little Miss BBQ (Phoenix) Named after Scott and Bekke Holmes’ dog’s nickname, Little Miss got its start in BBQ competition. Now with two locations (University Drive and Sunnyslope) it’s even easier to enjoy Scott’s award-winning BBQ and popular sides such as Ranch Style Beans and Jalapeno Cheddar Grits. Superlative brisket is a top-seller, though jalapeño sausage (a blend of brisket, pork, and house bacon), pastrami brisket, beef ribs, smoked burritos, and Bekke’s pecan pie are just as popular with those in the know. To smoke, Scott uses white oak and pecan inside a combination of J&R Oyler Pits, R&O smoker, and Camelback offsets at both locations. In fact, Scott is co-owner and designer of the prized Camelback smokers - “we make them across the street from our University location and have sent them all over the world.”
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Liberty Station American Tavern and Smokehouse (Scottsdale) The Keeler family’s original location in Terravita Marketplace was so busy that a second soon followed in DC Ranch. Led by chef Anthony Apolinar (pictured center with the Keelers), both locations are just as popular for their regional specialties (Boston cod fish and chips, Lake Superior walleye, buttermilk fried chicken) as they are for the mouth-watering BBQ smoked in their Camelback offsets. In addition to Texas brisket, Carolina pork shoulder, and St. Louis ribs, fan favorites include smoked chicken wings, prime rib specials, and the Tavern Burger topped with pulled pork. Don’t pass on the smoked pork bucatini (featured on the Food Network), and sides like beans studded with brisket, pork, and bacon, or the coleslaw with cilantro and house pickled chiles. Be sure to start with one of Liberty Station's acclaimed craft cocktails, and finish with a pour of their exclusive Garrison Brothers Keeler Family Pick bourbon.
Trapp Haus BBQ (Downtown Phoenix) It’s my own New York flavor,” says “Phil the Grill” Johnson, a veteran of the competition circuit with multiple appearances on the Food Network. “It’s my freestyle BBQ, savory and sweet with a little bit of heat.” Using cherry, maple, hickory, and a Cookshack FEC300, Johnson draws guests to his Roosevelt Row restaurant. Alongside brisket, rib tips, pork belly, and more are the must-order Philly Crack Wings which come as BBQ, Jerk, Nashville Hot, or Dry Rub. Johnson’s Sweet Heat Rub placed 19th in American Royal’s “2020 Best Rub on the Planet.” Signature sides include Smoked Mac & Cheese, award-winning BBQ Baked Beans, and Fried Corn on the Cob. Special events match the fun, relaxed vibe - on National Cheese Day, Trapp Haus served $5 Brisket Mac Egg Rolls and on National Bourbon Day, $10 Money-Making Manhattans.
Naked Q (Glendale, Phoenix and Scottsdale) Owner Oren Hartman keeps his award-winning BBQ “naked” to allow guests to sauce at will with sweet, spicy, tangy North Carolina, and South Carolina sauces. Using oak and pecan inside Southern Pride Smokers, and the knowledge gleaned in his nation-wide BBQ travels, Hartman employs a North Carolina method for pork, Texas style for brisket, and St Louis/Memphis technique for ribs. Naked Q also serves up terrific smoked chicken, turkey, and jalapeño hot links. If that isn’t enough, you’ll also find some of the city’s most delicious specials - $5 pulled pork sandwiches on Mondays, an amazing coffee-rubbed tri-tip on Tuesdays, and Pork on Pork on Fridays (house-smoked pork belly stacked on a pulled pork sandwich). If they announce a special of brisket grilled cheese or melt-in-your mouth pork belly burnt ends, run, don’t walk.
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Jalapeño Buck’s (Mesa) Duaine and Dianne Burden started off making hot sauce for friends and family, which were soon followed by salsas and burritos. When Duaine found himself making thirty dozen burritos at home every weekend, Jalapeño Buck’s was born. Now it’s one of Arizona’s most unique spots, a rustic BBQ joint built from firesalvaged wood and an old shipping container on the Burden family’s 32-acre citrus grove. Billed as "Arizonastyle BuzzSaw Brand BBQ and New Wave Mexican Soul Food," the Burdens serve brisket, pulled pork, burnt ends and ribs on Saturdays. The menu also features burritos, quesadillas, homemade salsas, and sides ranging from mac salad to Mexican rice. Try a green chili burrito or, my personal favorite, the brisket sandwich with peanut butter and jelly, an addictive combination of nutty, sweet, savory, and smoky.
Joe’s Real BBQ (Gilbert) Joe Johnston opened Joe’s in 1998 and is still making BBQ lovers rejoice. Meats are smoked with pecan wood in three J&R 700 Oyler Pits, and rubs are mixed to complement each one, such as a savory rub for brisket, and a sweeter rub for ribs. Original (mild), I Dare You (hot), and Gilbert Gold sauces are made in-house daily using uniquely Arizonan ingredients. Twelve homemade sides are offered, with BBQ pit beans and mac ‘n cheese being perennial top sellers. Want to spoil the family? Order Joe’s Big BBQ Feast (pictured on pg 11) loaded with four meats, two homemade sides, cornbread, and a one-pound baked potato. Wash it all down with homemade root beer or Joe’s signature BBQ Beer, a pilsner made by local 12 West Brewing. Indulge in desserts like seasonal cobblers with fruit from Joe’s farm at Agritopia.
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Pa'La
Wood-Fired Fare & More Written by Christina Barrueta
Photographed by Luke Irvin
More than a decade ago, I met Claudio Urciuoli when he helmed the kitchen at Prado at The Montelucia Resort. There, on many memorable evenings, he enlightened me on Controne beans, wild oregano f rom the Alburni Mountains in Campania, and Ligurian pastas such as stamped croxetti. During his tenure at Noca, I learned about orecchiette di grano arso made with toasted wheat flour, and the heights a risotto could attain through his flawless rendition studded with king crab and blue prawns. At Noble Eatery, he introduced me to Navarro Bowls packed with heirloom grains like Sonoran Wheat Berries, farro, and kamut. Later, when Urciuoli and Omar Alvarez founded Pa’La, he showed off Italian tapas such as tender wood f ire-roasted octopus with fennel and grapef ruit. Now at his newest venture, Pa’La Downtown, Urciuoli, along with chef Jason Alford, has created a wholly distinctive menu to entice both loyal patrons and new fans. Chef Alford, who Urcioli has known for years, made a name for himself in Japanese f ine dining as executive chef at Roka Akor, where he was recognized in the inaugural edition of Best Chefs in America. Visit Pa’la Downtown and you’ll f ind a menu that’s a glorious interpretation of both Urcioli’s and Alford’s culinary philosophies.
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“Between the two cuisines, there are a lot of similarities,” notes Urciuoli. “Both feature top-quality ingredients, not too much manipulation, and minimalistic presentations with layers of flavors.” The original Pa’La opened in 2017 in a cozy 1928 Phoenix bungalow where the tiny kitchen necessitated a roster of dishes revolving around the woodf ired grill and oven. The award-winning menu continues to feature superior ingredients highlighted in tapas, the aforementioned Navarro bowls, and sandwiches. “Downtown, you’ll still f ind a Mediterranean influence,” says Urciuoli, “but it’s very different f rom the original.” The new location is also much larger, encompassing two floors in a building that once housed the Sky Lounge nightclub. “That’s the beautiful thing about this Pa’La,” says Urciuoli. “It’s larger and we also have two walk-ins, a Neapolitan-stye wood burning pizza oven, pasta cooker, and grill.” The cozy bar area and dining room that seats 90
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is decorated in a timeless palette of black and white warmed with exposed brick, antique chandeliers, and Edison bulb drop lights. Upstairs is a lounge with a balcony for al f resco dining that currently serves a lighter bill of fare. Open for lunch and dinner, the main dining menu offers tapas, rice bowls, and sandwiches during the day. A larger menu of pizzas, mains, and vegetables are served in the evening. Like the original Pa’La, the focus is on letting top-quality ingredient shine. “That’s always the most important thing for us, so we search for wild-caught f ish, olive oils f rom Italy, special salts and spices,” says Urciuoli. Artisanal ingredients are woven throughout the menu. Spices like sumac and urfa biber are sourced f rom Le Sanctuaire, who deal directly with farmers. Controne pepper is procured f rom Michele Ferrante, who grows Italian heritage products on a small farm in Campania. Boutique vinegars are acquired f rom familyowned vineyards such as Minus 8 in Canada and Cellers Avgvstvs Forvm in Spain. Local purveyors also make an appearance on your plate including Nelson’s Meat + Fish, Arcadia Meat Market, McClendon Select, and Crooked Sky Farms. Even the plate itself is the beautiful work of local artist Christiane Barbato of Blue Door Ceramics. Chef Alford intertwines his
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Japanese sensibility in the dishes, both in execution and his use of Japanese elements to amplify flavors with miso (a fermented soybean paste), ponzu (a tangy citrus-based condiment), dashi (an umami-rich soup broth), shoyu (Japanese-style soy sauce), and seasoning blends such as furikake and togarashi. Sip on a glass of wine, local brew, or craft cocktail as you choose tapas for your global journey introduction. Snack on elegantly simple plates such as pickled white anchovies with crunchy wild fennel cracker twists. Picholine olives and Marcona almonds sit comfortably alongside Salt Spring Island mussels simmered with Italian sausage, heirloom tomatoes, and dashi. Beef tataki (lightly seared NY strip steak seen on pg. 22) is complemented by black garlic shoyu, fermented red peppers and f ire-roasted mushrooms. Puffy, blistered pizzas are turned out f rom the 900-degree oven
and include the classic Margherita with mozzarella and Bianco DiNapoli tomatoes, or specials decorated with Pecorino cheese, dollops of miso pesto, and a shower of arugula. Entrees offer heartier dishes starring Cape Grimm grass-fed ribeye and Sea of Cortez halibut. Vegetarians will be delighted with dishes that sing of the seasons, such as Blue Lake green beans grilled with spiced harissa sauce and feta, or warm Chiogga beets napped in ponzu and strewn with thinly-sliced shallots and f resh tarragon leaves. As if the printed menu options weren’t enough, don’t miss the chalkboard specials where you’ll f ind select wines, beers of the week, pizza, pasta, and f ish of the day. Finally, end your visit on a sweet note with desserts that are just as inventive as the savory dishes – f rom fudgy chocolate pudding cake with pralines and olive oil ice cream, to chocolate cannoli stuffed with banana miso cream. “The beauty of Pa'La is there are tapas at a price point that f it really well for lunch, but then you can have a more sophisticated coursed dinner and try something more exotic,” notes Urciuoli. “The menu concept is constantly changing as Jason and I work together and look at things we like to do. On the robata grill we’ve been experimenting with meat on skewers; what Japanese call yakitori, we Italians call spiedini. We’re looking at making pesto with trof ie, a very traditional pasta f rom Liguria, and putting risottos on the menu. And in phase two, we’re going to have somebody upstairs in the lounge making snacks and small dishes to serve f rom behind the bar. It’s a work in progress.” Pa’La loosely translates to “for the people.” With its unique culinary flourishes and innovative menu, Phoenicians couldn’t be more thrilled to welcome Pa’La Downtown.
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State
Forty Eight
ROCK HOUSE A
48 HOURS IN COTTONWOOD Written by Alison Bailin Batz
Photographed by Luke Irvin
Your mission, should you choose to accept it, is to make the most memories possible along Cottonwood’s epic Old Town in just a few short days. Up for it? Then let’s go!
DAY ONE 11:30 a.m.
You’re here! If you left from the Valley, the drive was likely about 90 minutes. Essentially halfway between Prescott and Sedona, Cottonwood’s Old Town, most of which is along Main Street, is not only a wholly walkable wonderland for adults, but the perfect respite from the daily grind. Especially for those who love culinary delights, beer, wine tastings, and outdoor adventure. So, orient yourself in the middle of Main Street, and let’s get started!
PG 28
12 p.m.
Start your adventure with lunch at Pizzeria Bocce (seen above). This modern, indoor-outdoor craft cocktail hotspot and gourmet pizza purveyor is at the northern tip of Main Street. If weather permits, grab a seat around the expansive fire pit or at the ample backyard-style patio to set the chill tone for the trip. Foodwise, you cannot go wrong with the Italian Meat Stuffed Bread, Pesto Chicken Pizza (seen above), and Carbonara Pizza. Similarly, the Bocce-rita with blood orange liqueur, Garden Mule with pepper vodka (seen on left), and Prosecco Sangria with elderflower liqueur are sublime.
2 p.m.
It is time to taste some wine! Pillsbury Wine Company is the perfect start. Helmed by New Zealand-turned Willcox resident Sam Pillsbury (so no relation to the Doughboy), the winery excels at sustainable, estategrown varietals. Tasting flights, wines by the glass, and full bottles are available during a visit. The Guns and Kisses Shiraz, Wild Child Red Blend, and One Night Stand Rosè are of particular note. While there, ask your server for Cards Against Humanity, which is kept behind the bar for tasters to enjoy along with their wines. From Pillsbury, head across the street to Provisioner Wine’s super intimate indoor tasting space or its larger patio if in a big group. There, grab a bottle of either the Provisoner Red or White before heading a few doors down to sister brand, AZ Stronghold. There, you can pair one of many flights offered with grilled skewers and tapas and even play a game of Connect Four. PG 29
6 p.m.
Before it gets too late, take a break from the fun to check into your hotel room. Where should you book? That’s easy: Tavern Hotel. Once upon a time – in the 1920s to be exact – the building was actually the town grocery store. Today, it is less about staples and more about five-star accommodations. Thoughtfully and cheerfully designed – complete with vibrant yellow Adirondack chairs on each balcony – the hotel features 41 standard rooms with hardwood floors, stone-tiled bathrooms with walk-in showers, granite counter tops, vessel sinks, 50-inch flat screen televisions, plush bedding, and spa-quality hair and body products. And while the standard rooms are amazing, the hotel’s cottages and penthouses are the hottest tickets in town, especially the ultra-dog-friendly Tavern Dog House (pictured above) and the Tavern Penthouse. At 2,300-square-feet and with a 180-degree panoramic view of downtown, the Tavern Penthouse is a three-bedroom, two-anda-half bathroom slice of heaven. When you check in, you will get postcards good for a discount at Crema Craft Kitchen. Be sure to save it as you will need it tomorrow.
7:30 p.m.
For dinner and one final wine tasting, head across the street from the hotel to enjoy the melt-in-yourmouth Gnocchi and the prickly pear-infused, beet dusted Mac & Cheese from chef Christopher “Smithers” Smith at Merkin Vineyards Tasting Room & Osteria. Chef Smith is a Flagstaff native who honed his skills at Robert’s Creekside Café & Grill, Red’s, and Los Abrigados Resort in Sedona. He and his team have greenhouses, gardens, orchards, and olive trees across Arizona, so they can grow as many of their own ingredients as possible. Whatever they can’t grow, they source almost entirely from Arizona farmers and artisans.
PG 30
DAY TWO 10:30 a.m.
Sleep in, then saunter over to Crema Craft Kitchen and grab a table on the patio lined with colorful umbrellas. There you will see a commercial shipping container painted bright orange and re-imagined as a playful bar in the back! Cool, right? And it isn’t just for show as the cocktails Crema has, even at brunch, will rock your world. Expert tip: Don’t sleep on the specialty mimosas (seen below). The food matches the cocktails in flavor and quality, notably the Breakfast Pot Pie, Breakfast Tacos, Bread Pudding French Toast, and Red Chile Glazed Bacon (order some for the table). On the way out, be sure to grab some fresh pastries and other savory nibbles at their bakery for breakfast on your final day as well. And don’t forget to use your discount postcards!
12:30 a.m.
Who is ready to switch gears for a little beer? First, walk over to Belfry Wood-Fired Grill. It is a working brewery with its own outdoor beer garden as well as taproom, offering at least eight of its own beers at any given time (as well as a lengthy list of wines). Next, visit State Bar, an indoor-outdoor spot with yard games overlooking Main Street and a full wall of Arizona beers (and a few Arizona wines) on tap. Finally, next door to State Bar is Strada, which opened in May 2021. It is an eclectic extension of Pizzeria Bocce made from eight industrial-sized shipping containers that opens daily at 4 p.m. Steel beams and Edison bulbs up the ambiance, and beyond about a dozen beers from which to choose, the cocktail menu is a gem, dotted with updated twists on classics with locally sourced ingredients. If getting a little peckish, order a few shareable tapas. You can also get food to-go.
5:30 p.m.
Head back to the Tavern Hotel for either a siesta or to take advantage of their pool complex, which is still like new. Intimate and adorable, the space can either be a sanctuary, or the perfect spot to turn on Amazon Music and create a synchronized swimming routine with friends. (Yes, it is for hotel guests only.)
7:30 p.m.
Dinner time! Dress up a bit and opt for Nic's Italian Steak & Crab House. It is dark and dreamy inside and has a great “build-your-own” customized surf and turf menu as well as luscious whole lobster, sweet snow crab, and Tuscan-style steak. PG 31
DAY THREE 9:00 a.m.
Let’s burn off a little of that food and drink before hitting the road! Just about 100 yards from Tavern is the Jail Trail River Walk. Named for its proximity to a river-rock building that used to be the Cottonwood jail (and is now a lovely art gallery), this relaxing and mostly shaded hike wanders 1.5 miles along Blowout Creek. The trail traverses a rich riparian habitat, and wildlife is plentiful, especially birds. Be sure to fuel up on the Crema pastries, too!
11:30 a.m.
It is time to go home. Well, almost. On the way out of town, be sure to stop by Gayle’s Chocolates. The family owned business, a Michigan staple since the 1970s, opened in Cottonwood in 2019. It is a real-life Willy Wonka chocolate factory where you can watch the entire chocolate making process through large glass windows. After taking a peek, and ordering a dozen or so chocolates to go, it is time to hop on the road back home. Until next time Cottonwood!
I
recently sat down with James Beard award-winning chef Alessandro “Alex” Stratta in his new restaurant, Campo Italian Bistro and Bar in McCormick Ranch. Campo opened June 1st, shortly after Alex closed Stratta Kitchen, a Mediterranean concept that opened August 2020. Changing gears while staying true to Alex’s love of cuisine from Italy and the South of France, Campo is a modern Italian restaurant. Campo offers a menu of house-made Italian fare, such as shareable antipastos, pizzas, paninis, and fresh pasta, alongside craft beers, wines, and cocktails. Chef Stratta comes from a long line of hoteliers and restaurateurs, 5 generations to be exact. Because of his father’s occupation, Alex grew up all over the world, in places like Singapore, Malaysia, Pakistan, Acapulco, and Rome. In keeping with family tradition, he attended culinary school. Upon graduation, Alex apprenticed for the famous chef Alain Ducasse at the Hôtel de Paris in Monte Carlo for two years.
Chef Chat: Alex Stratta Written By Marci Symington Photographed by Luke Irvin
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At only 24, Chef Stratta found himself at the helm of the kitchen at the iconic (but now closed) Mary Elaine’s at The Phoenician resort. After winning the James Beard Best Chef of the Southwest in 1998, he moved to Las Vegas to work for Steve Wynn, opening Renoir, Alex (which earned two Michelin stars!), and Stratta. About the time Alex wanted to get off the “high wire act," he was diagnosed with cancer and moved back to Arizona. Now having traveled the world and attaining some of the most prestigious culinary awards, Alex Stratta, along with his 13-year-old twins, is thrilled to call Arizona home.
Tell us a little bit about the evolution of Stratta Kitchen to Campo. Stratta Kitchen was a dream and a stretch in the sense that we wanted to hit an audience with what is very much a trend…Mediterranean fast casual, healthy dining, and I think we missed the mark for a couple of reasons. Opening in the middle of COVID certainly didn’t help. We had a great following, but not enough of it. So, we really looked at our strengths, which was the quality of the food. We just needed to change gears. My strength is Italian cooking, so we thought, let’s do an Italian restaurant, but not go too high end. Let’s transform the menu as well as the bar. The bar was something that Stratta had no presence [in] whatsoever, whereas now it is a big part of who we are…a beverage, wine, and cocktail bar. This is what the neighborhood was looking for.
I feel that the cuisine a chef produces reflects who he/she is. Would you say that is the case for you at Campo? Yes and no. Yes, in the sense that it is part of my personality, the Italian component. I have had the opportunity to be doing [cooking] for a very long time, and I have done everything from Spanish tapas restaurants to super high-end French restaurants. But the soul and spirit of my cooking has always been Mediterranean, with a strong emphasis on Italy. So, the transition [from Mediterranean to Italian] was very easy for me. There is a comfort level in pasta, there is a comfort level in regional Italian cooking. It is very much a part of who I am. I eat more like Stratta, but I like to cook more like Campo.
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Tell us about some of the dishes you are offering here at Campo? I am very happy and proud of our pizza program. I would say that they are very well executed, and we have wonderful dough. All our pastas are made with Sonoran Pasta Co. pasta, a local pasta company here who makes phenomenal pasta. Our pasta dishes are up to par with anything I have ever done at any level of dining. I love our bar snacks, whether it is the caponata or the eggplant purée, or something as simple as pickled vegetables. It’s just all very simple, tasty food.
"Our pasta dishes are up to par with anything I have ever done at any level of dining."
Can you talk about some of the other Arizona producers you use at Campo? We use as much [local] as possible that is not cost prohibitive. We use olive oil from Queen Creek Olive Mill and goat milk cheese from Crow’s Dairy. Our carpaccio is made from American wagyu from Rovey Family Farms in Glendale. I was very impressed by their product; the meat is very good. We work with Bob McClendon at McClendon’s Select. Tonight, we are doing fried zucchini blossoms from McClendon’s stuffed with Crow’s Dairy fresh ricotta.
What is it about Arizona that makes you call it home? I have traveled my whole life, and after being here for 10 years at the Phoenician, I started to call this home because I had never been any place longer than three years. When I came back [from Las Vegas], I was like, ah, this is where I live now. And I love it. Yes, the summers are tough, but I love people here. We are close to the beach and Mexico, or we can go skiing. It is a nice, manageable lifestyle, and a great place for my kids.
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The Suitest Thing Sample the sweet life with a stay at these spacious, spectacular suites. Written by: Alison Bailin Batz Photographed by: Luke Irvin
The Club Cabin - Talking Rock Ranch Nestled between Prescott and Coconino National Forest, Talking Rock Ranch is a private golf community dually inspired by the ruggedly beautiful high desert landscape and the luxuries of a well-appointed resort. This past summer, it opened its first Club Cabin, a fully furnished escape from the ordinary. The Club Cabin allows residents additional space to host their visiting friends and family as well as to welcome guests unfamiliar, but interested, in Talking Rock. The cabin has nearly 4,700-square-feet of indoor/outdoor space including four bedrooms, four-and-a-half baths, a full kitchen, a working fireplace, dining and living areas, and multiple outdoor spaces. A Discovery Visit stay in a Club Cabin also gives guests access to golf, spa, and dining privileges on property.
Penthouse South - Mountain Shadows The impressive Penthouse South at Mountain Shadows in Paradise Valley clocks in at 3,410 square feet and includes 700 additional square feet of deck space with a deluxe electric grill, ample seating, and views of both Camelback and Mummy Mountains. A floor-to-ceiling glass wall separates the outside and inside living spaces but opens electronically to provide a dramatic entertainment space. The three-bedroom, three-anda-half bathroom interior boasts incredible finishes, high-end appliances, a theater with fully reclining leather seating for seven, private bar with 102-bottle wine refrigerator, and a combination butler’s pantry/laundry room with a sink, dishwasher, and washer/dryer.
The Presidential Suite - Fairmont Scottsdale Princess Resort & Spa From the Scottsdale Princess casita suites to the Fairmont Gold VIP rooms, it feels like there are 100 amazing spaces at the AAA Five Diamond Fairmont Scottsdale Princess. However, there are two presidential suites to rule them all. Located on the fourth floor of the resort, with a 180-degree view of the TPC Scottsdale, our favorite is the 2,700-square-foot option. Draped in modern furnishings with earthy accents and hard-wood floors, this suite looks like something out of a music video. The extra-large parlor with entertainment, conference, living, and office space is the centerpiece of the suite, but there is also a Peloton-equipped workout room, full guest bathroom, butler’s pantry, impressive primary suite, and even an art installation that gives the illusion of a crackling fire just waiting for you to enjoy. (Room pictured below and on page 38)
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The Grande Casita - The Hermosa Inn The Hermosa Inn is the spectacular creation of a cowboy artist from the 1930s, and it shows. It’s both an intimate desert hideaway and grand display of Western art come to life; the boutique hotel is an escape from the mundane. Its most lavish room – the 750-square-foot Grande Casita – is a hacienda-style retreat for the ages. In addition to the ample primary bedroom, it features a full living room as well as a secluded patio begging for romance, walk-in shower, antique pedestal tub (seen below) and a charming combination of historic and modern Southwestern touches throughout. It is also a short stroll to the vibrant garden and LON’s, the award-winning restaurant and bar on property. Don't miss out on weekend brunch (seen below).
The Creekhouse - L'Auberge de Sedona This 3,070-square-foot stunner is the jewel in the crown of L'Auberge de Sedona. Tucked into lush greenery overlooking the babbling and beautiful Oak Creek, the multi-level Creekhouse boasts nearly floor-to-ceiling windows to immerse oneself completely into the serenity of the resort and surrounding woods. It has six total bedrooms, each with a king-sized bed and private bathrooms, as well as an expansive great room for entertaining and dining, an additional half bath, full kitchen and a bewitching wet bar that is equal parts rustic and chic.
The Presidential Suite - The Canyon Suites Within The Canyon Suites, a Forbes Five-Star, AAA Five Diamond award-winning boutique hotel nestled at the base of Camelback Mountain on The Phoenician property, there are two 1,800-square-foot Presidential Suites. The interior of each features a living room with gas fireplace, dining room with family-sized marble dining table, and a kitchen with full-sized appliances. Beyond this, the primary suite within the room boasts a wrought iron four-poster king bed dressed with Frette Linens and the guest’s choice of foam, down feather, cooling gel, charcoal, or pregnancy pillows as well as a separate den. There are also three private balconies with enough space to comfortably entertain a dozen guests as well as a fire pit located on the primary balcony.
Get in the Spirit Written by: Alison Bailin Batz Photographed by: Luke Irvin Boutique micro-distilleries are popping up all over Arizona. What better time than now to sample some of these locally made spirits? These unique spirits are great for Arizona inspired cocktails and are the perfect gift or addition to any home bar!
Dorado
Whiskey Del Bac This southern Arizona distillery was founded by a Tucson furniture designer who used mesquite wood in his work to showcase the native Arizona plant. Many years later Whiskey Del Bac created Dorado, made by malting barley, which is at the core of the whiskey-making process, over mesquite wood. This achieves what the founder calls a “mesquited, not peated” flavor profile. As an Arizona Single Malt and mesquite smoked whiskey, this spirit is a true specialty. The Distiller’s Cut, which is aged for the longest and bottled at cask strength, is a limited edition offering that varies slightly from batch to batch and season to season. When a new bottle releases, run – don’t walk – to get your hands on one.
Arcadia Coffee Vodka O.H.S.O. Brewery and Distillery
When the original O.H.S.O. (short for Outrageous Homebrewer’s Social Outpost) opened in Arcadia in 2011, the focus was brewing beer. However, with its success at several locations, O.H.S.O. added distilling to the mix soon after. And we’re all so glad, because this nutty vodka – one of many spirits in their ever-growing stash – is a triumph. It truly tastes like medium-roast coffee, but also has hints of caramel, toasted sugar, and vanilla. Distilled from sugarcane, Arcadia Coffee Vodka is blended with cold brew coffee made in house and sourced from Infusion Coffee and Tea in Tempe.
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The Oatmeal Cookie
Flying Leap Vineyards and Distillery Founded by a team of retired military pilots, Elgin-based Flying Leap got into the whiskey business as a natural derivative of their wine and brandy production capacity. The winemaking team began distilling in 2016 to increase the value of its grape harvest. So, they innovated a process to make distinctive blended whiskies, combining the intermediate distillates of grape musts and grain mashes, then co-distilling them to produce a hybrid spirit. Their releases are all single-barrel and very limited. Customers are able to purchase a limited edition Oatmeal Cookie offering which is a richly-flavored blended spirit of wine grapes and whole oats.
Papago Dark Rum Adventurous Stills
Similar to how chefs focus on farm-to-table dishes, Adventurous Stills focuses on grain-to-bottle distilling. The Tempe craft distillery, which was founded in 2015, is able to use 70% of locally grown grains in its products and makes everything in house with two hand-fabricated all-copper stills. Adventurous Stills has both light and dark rum options, among other winning varieties, but we love the Papago Dark Rum for its ability to be enjoyed on its own, or complementing Tiki-style cocktails. It bursts with candied tropical fruits and toasted coconut on the nose and makes us feel like we are on island time with each sip.
Blue Clover Pepper Vodka Blue Clover Distillery
Blue Clover Distillery is Old Town Scottsdale’s first micro-distillery and tasting room. They distill their vodka with farm fresh corn and use water from a specialized reverse osmosis system, which gives their products the taste of the fresh waters of the Pacific Northwest. Among Blue Clover’s newest flavored offerings, this spicy sipper is handcrafted and infused locally with three types of peppers: Hatch green chile, red pepper, and jalapeño. Blue Clover Pepper Vodka is inspired by the Southwest and is homage to the founder’s New Mexico and Arizona roots. This libation is the perfect spirit to use in a Bloody Mary as the infused pepper flavor amps up the drink and brings a unique punch!
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Saint Anne's Citrus Rosé Gin SanTan Spirits
After over a decade of building its craft beer brand to one of the biggest names in Arizona, SanTan Brewing Company opened SanTan Spirits, a craft distillery. There are both traditional and experimental offerings in their current line-up, including this stunner. SanTan’s St. Anne’s Botanical Spirits brand uses a mix of traditional and unconventional ingredients to create distinctive flavors. A must in the line-up is this gin, which is only available at the tasting rooms and is an aromatic blend of nine botanicals, including rosebuds, grapefruit, lavender, and hibiscus.
Mission Vodka Arizona Distilling Co.
This popular distillery, which is the second-oldest in Arizona, expanded to a 5,000-square-foot tasting room and cocktail lounge in Tempe in 2018. With products like Mission Vodka, it is easy to see why. This 100% Arizona corn-based vodka is inspired by 18th-century Spanish missions across the Sonoran Desert. It is crisp and clean with a touch of lovely sweetness. Insider tip: don’t sleep on the Park Rye whiskey, the first rye whiskey distilled in Arizona, or the Desert Durum Wheat, made with high-quality durum wheat grown near Casa Grande.
Phoenix Sunrise Cocktail Recipe
1pt Mission Vodka 1pt Fresh Grapefruit Juice 1pt Fresh Orange Juice 1pt Iconic Cockatil Grenadine Rosemary & Grapefruit Garnish Pour the vodka and fresh juices into a mixing glass with ice and stir. Pour the mix into a serving glass with fresh ice. Gently pour the grenadine into the middle of the glass to create the sunrise effect. Garnish with rosemary sprig and grapefruit slice.
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The Greatest
FRITES
On Earth? Written by Luke Irvin Photos Courtesy of Frites Street
We’ve found the best f ries on planet earth. Eating them is a sublime experience. These almighty f ries aren’t a typical shape or size, though. They’re monstrous f rites, ¾ inch in diameter. So what are these glorious, crunchy, creamy wonders? They are the Famous Frites Cut f ries made by Frites Street in Scottsdale, Arizona. Frites Street, a f ry and potato chip wholesaler, has quickly cooked up a reputation among chefs across Arizona, and beyond, for their top-notch creations. From their shoestring cut, to their big boys, these Arizona-made munchies are f inding their way into restaurants with major name recognition. The ¾ inch f ry is just one cut Frites Street provides, but it is hands-down our favorite. Each size Frites Street offers, though, is a major step up f rom nearly every f ry on the market. With a guy like Flip Isard at the helm, these humble f ry producers are on their way to world domination. Frites Street didn’t start out making f ries to sell to restaurants. In fact, founder Flip Isard began the Frites Street journey as a food truck in Arizona’s Central Valley. Frites Street centered on making f ries, normally a side dish, the belle of the ball. By handcrafting a variety of aiolis, sauces, and other toppings, Flip and his crew would transform a simple potato into a marvelous meal. So what did patrons think about the f ry plates? They loved them. The scratch-made sauces and toppings were to die for, but the f ries themselves provided customers a novel experience. That’s where the ¾ inch cut size comes into play. Most people have never had a f ry as large as the Famous Frites Cut. A potato cut that large, prepared the right way, yields an unbeatable experience for f ry fans. The outside of each f ry remains as crunchy as a potato chip and can sustain a motherload of juicy toppings. The thickness of the f ry also means that the center is as smooth and luscious as twice mashed potatoes. With the level of crunch and creaminess ever-present in the Famous Frites Cut, each bite is better than the last. To this day, we’ve never met a comparable f ry.
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So how did Frites Street graduate f rom a small food truck flying around the valley to a premier f ry wholesaler? By complete accident. The transition f rom food truck to f ry wholesaler began when a f riend of Flip’s ordered some f rites for his restaurant. The restaurateur's order allowed Flip to make his biggest potato purchase yet. The increase in order size meant that Frite Street would have access to the highly coveted Kennebec Potato. Flip told us that when he experimented with his new Kennebecs, he had his f irst major “aha” moment. His f ries somehow got even better. Flip thought the wholesale order would be a onetime thing. In fact, the f ry maker had just changed his life forever. Once word started getting around about Flips wholesale f ries, his orders grew like wildf ire. In little time, Frites Street was making more f ries for other chefs than for their own food truck sales. Chefs and restaurateurs now associate the name Frites Street with the best wholesale f ries available. Currently, Frites Street has landed its f ries beyond state lines entering key restaurant markets like Las Vegas and Chicago. Hopefully soon the entire country will serve up a little taste of Arizona. With f ries as delicious as Frites Street’s the question becomes: what is it that makes these f ries so special? Well, the process is grueling work that lasts at least three days long. That’s a lot of work for food that is often overlooked. Frites Street is fairly open about their f ry making processes. Once Flip and his crew prepare their special Kennebec potatoes, they give them a long brine. By using an exact brining solution and brine time, they ensure proper texture in the potatoes. Overlooking the brining step will create a f ry that lacks both creamy and crisp textures. After the brine, they blanch the potatoes in oil, preparing them for their f inal cook. Finally, the f ries are placed in a f reezer at a very specif ic temperature to maximize the look, taste, and texture. In fact, the Arizona heat can sometimes cause quicker conversion of potato starches to sugars. When this happens, the f ries will lose their pale color to darker shades of golden brown. This may seem like a minor inconvenience, but Frites Street is unwavering in their search for consistent f ry perfection. So how come no one else is making f ries like Frites Street? Well, simply put, it requires a phenomenal amount of manual labor and love. Particularly in the Arizona heat. The team at Frites Street somehow bear an excess of 100 degree heat with the added warmth of the f ryers. To Frites Street it’s all in a day’s work. Without batting an eye, the whole team at Frites Street exhibits their passion for f ries by simply throwing another batch of shoestrings into the oil.
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ARIZONA’S FRENCH FRY ^
f a r m t o f ry e r
fritesstreet.com
1015 S Park Ave. Tucson, AZ motosonora.com
Carlson Creek Vineyard Written by Christina Barrueta & Photographed by Luke Irvin “It’s just good to have something in your hands representative of your family at the end of the day,” observes Robert Carlson III in my book, Arizona Wine: A History of Perseverance and Passion. His intertwined family relationships are just as important to Carlson as the grapevines that weave through Carlson Creek Vineyard. It’s there where Robert’s brother John is head winemaker, his sister Katherine handles legal affairs, and his parents, Elizabeth and Robert “Bob” Carlson, Jr., are involved in all aspects, f rom f inancial planning to harvesting grapes. At the age of 28, wine enthusiast and stockbroker Robert Carlson was pondering a new direction in life. He saw an opportunity to invest in vineyard land in Willcox, Arizona which years later would be designated as an American Viticultural Area. With generations of farming in the Carlson’s veins, his family embraced the idea and by 2009 had planted their f irst grapes. What started out as a 40-acre parcel has now grown into a thriving family business spanning 320 acres. Robert oversees day to-day operations, including tasting rooms in Cottonwood, Old Town Scottsdale, and Willcox, where guests stock up on perennial favorites. That includes a delightful Grenache, Syrah, and Mourvèdre blend named The Rule of Three, a nod to Robert and his two siblings. 56
I had a chance to chat with Robert recently as he shared plans about the vineyard’s new tasting room, the growth in their production, and creating another chapter in the family legacy with a commemorative wine for his September nuptials.
What grapes did you start with and what do you have now? The f irst planting was three grapes - Sauvignon Blanc, Riesling, because we liked what was being grown nearby, and Syrah because Rhone varietals do really well. We've since expanded it to other varietals like Sangiovese, Cabernet Sauvignon, Malbec, Grenache, Malvasia Bianca, and two clones of Chardonnay. One is Clone 4, which is the most common California clone, and the other is Clone 69, one of the Burgundian clones. It’s a little less production per acre, but has a more distinct flavor and a little more nuance.
What makes your wines uniquely Carlson Creek? With the exception of maybe 5 or 10% of our wines that we get f rom neighboring vineyards, it’s all true estate. When I’m sitting in my off ice, I’m looking at vines that are 150 feet f rom me – that’s how far our wines go to be produced. We’re also fairly low on intervention so that they’re true expressions of our vineyard. We don't overextract, we don't over-oak, and they're all very easy to drink. When people ask me 57
what's the best pairing for our wines, I always say…a glass. Other than some reserves we're working on, our wines aren’t very heavy. Our whites are perfect for sitting around the pool, and you can drink many of our reds all summer.
What are your best sellers? ule of Three. It’s actually surprising to me because at any one time we have 15 to R 20 other wines on the tasting menus. The other one that sells exceptionally well is our Sweet Adeline Riesling, named after my grandmother. Both do really well in distribution, but right now what I'm drinking is the Malbec. It’s a Bordeaux varietal so it’s got a little more punch, and it’s easy to grow here. We use the same clone they grow in Argentina, and we have such similar growing conditions to Argentina and Chile, especially down here in Willcox. I think it's the grape of Arizona in the future.
What varietal has surprised you the most? Malvasia Bianca. It’s just so magnif icently flavorful. We basically planted it on the strength of recommendations f rom other growers, and it's very vigorous with huge clusters. We're actually going to try a co-ferment with our Syrah. There's a tradition in the Rhone valley in some regions like Côte-Rôtie of blending and co-fermenting with red and whites, so it's an experiment we're doing for the f irst time this year. We did do a co-ferment a couple of years ago – our Addendum – which sold out in under a month. Our wine members loved it.
And your wine club is called the Wine Society? Yes, and members are the f irst to get limited production wines like our Petite Sirah or that co-ferment. If we're about to run out of a popular wine, we'll reserve a certain allotment for them. They have access to our wine-making staff for events and can book our facilities without paying a rental fee. We’ve done special Wine Society-only tours at the vineyard, gone on hiking trips, and have special harvest days. We're also partnering with Cloth & Flame for a thank-you dinner for the Wine Society on the new event lawn at the vineyard later this year.
Tell me about the new tasting room. Right now, our Willcox tasting room is in town, but the new one will be set in the vineyard. It’s all windows so you can taste while looking outside at the vines 150 feet away. You’re a pane of glass away f rom the winery and next door to the barrel room, so you’re right where the wine is being made. We’ll be offering winery and vineyard tours, a full kitchen for catering and an event space for weddings.
What else are you working on? In years past, we've sold to about a dozen vineyards and wineries, but this year we
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When I’m sitting in my office, I’m looking at vines that are 150 feet from me – that’s how far our wines go to be produced. -Robert Carlson, Founder 59
Photo Courtesy of Carlson Creek
cut that back to four because we're doubling production. During the pandemic when restaurants closed down, we were basically selling to the Wine Society and retail stores, so people were buying by the case instead of by the bottle, which was very helpful. Now, post lockdown, our sales have snapped back and we've really kind of shifted our focus more to the retail side. We're doubling production because we can't keep up with demand.
What does the future hold? I’ll be getting married on September 25th and we'll be releasing a wedding wine. We tried a half dozen blends and this one – a blend of Cabernet, Sauvignon, and Malbec – ended up being our favorite. We made about 200 cases and are giving it as gifts to our wedding guests and bottling some magnums for our anniversaries. We’ll also be pouring it at the tasting rooms that weekend for everyone to try. 60
Wrigley Mansion A Star In The Desert
Written by Marci Symington Photographed by Luke Irvin
The Wrigley Mansion is a star in the Sonoran Desert, commanding 360-degree views above the Arizona Biltmore Hotel, and representing a rich history of Phoenix. Built between 1929 and 1931, the iconic Phoenix landmark was a 50th wedding anniversary present from William Wrigley, Jr., chewing gum manufacturer, to his wife, Ada. An investment in the Arizona Biltmore Hotel in 1925 brought Wrigley to the Valley, and after the crash of 1929, he purchased the hotel and 600 acres surrounding it for ten cents on the dollar. Drawing inspiration from his home on Catalina Island, William designed the Wrigley Mansion in the Spanish Colonial Revival style mixed with California Monterey. After William’s death in 1932, the Wrigley Family lived in the mansion until 1973, selling to Tally Industries, a Mesa electronics company, who used it as VIP lodging for the Biltmore Hotel (now a separate entity). It was then sold to Western Savings Bank, who used the home as a corporate retreat and VIP club. In 1991, plans were in place to raze the historic home to make room for condos. Enter George “Geordie” Hormel, grandson of the Hormel Meat Company founder and son of the inventor of SPAM, and Geordie’s wife, Jamie (seen to the right). Geordie had worked for the family business before striking out on his own in Los Angeles, composing theme music for classic tv shows such as Lassie and The Fugitive. Geordie also founded The Village Recording Studio, recording albums for the likes of Fleetwood Mac, Barbara Streisand, and Bob Dylan.
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Geordie and Jamie moved to Arizona from Los Angeles, arriving in time to save the mansion from destruction. Recounts Jamie, “Somebody came to [Geordie] and told him about this beautiful mansion to be torn down. We ran over there and looked at it. The house brought him back to the home he grew up in Austin, Minnesota, and he said this cannot be destroyed.” As a team, Geordie and Jamie had their own vision for the mansion, planning to make it accessible to the public. “Geordie wanted to open the Wrigley Mansion for travelers and people who lived in the community. A lot [of people] would say they grew up seeing the mansion but couldn’t come up to see it. Our idea was to create places where people could come and enjoy.” The Wrigley Mansion became the “it” spot for dining and special events. “Geordie put everything into the mansion, and at one point in the 90’s we had an in-house florist.” The Hormels raised their two daughters in Phoenix, spending every Sunday at the mansion. “It was the one constant in their life.” After Geordie passed away in 2006, Jamie knew she wanted to build on Geordie’s dream. “At first, when Geordie died, I was in a fog, so I didn’t do anything for about a year. You could still see him sitting at the piano playing. He had been there so much it made us think of him. When I came out of my fog, I was thinking that it was time for a facelift. I felt [we should] keep the family legacy going.” To that end, Jamie has overseen extensive renovations and additions over the last few years that have resulted in several options for dining, cocktails, and corporate and private events. The Cocktail Lounge, designed by Bar Napkin Productions, occupies a space with soaring ceilings and unparalleled views. Geordie’s Restaurant, under Chef de Cuisine Ashley Goddard, has debuted new menus for lunch, dinner, and Sunday brunch, with many specialties such as the Duck Confit Pizza, Whole Branzino, and Braised Leg of Lamb. Honoring the Hormel legacy, the SPAM Cubano (seen top right) is a must-order for lunch, featuring Pulled Pork, SPAM Pâté, Garlic Herb Pesto, Pickles, and Swiss Cheese. And if
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you are looking to pair a glass of wine with your meal, CEO and sommelier Paola Embry oversees the largest and possibly the most impressive wine list in Arizona. One of the highlights of the mansion is the jewel-like Jamie’s Bar. Formerly the library of the Wrigley Mansion, Jamie’s Bar interior retains its original marble fireplace and Filipino walnut wood paneling. Along with designer Wendy Black Rodgers, Jamie updated the decor, adding a bit of color. “I love blue and wanted to bring blue into the mansion…and to make the bar an intimate place for people to gather.” The mansion continues to be a popular spot for weddings and corporate and private events. The Pasadena Room (seen on page 60) seats 10-12 comfortably in a former bedroom now decorated with Geordie’s artwork. Nearby, the Geneva Room has the reputation of being the room where Elvis once slept. Of the balcony that connects the two rooms (seen top left), Jamie adds, “I like to go up there at sunset and have a glass of champagne and look at the view and the setting sun. It is one of my favorite secret places.” In spring of 2021, Jamie and her partner, James Beard award-winning chef Christopher Gross (seen together on the left), unveiled Christopher’s at Wrigley Mansion. The glass-enclosed modern structure sits adjacent to the Mansion. Designed by renowned architect Wendell Burnette, Christopher’s is the setting for Chef Gross’ exceptional French inspired cuisine (seen bottom right), the culmination of many years of culinary genius. This fall, Jamie plans to feature Jazz nights every third Thursday, with Jamie and Geordie’s oldest daughter singing with the band. “She sings [Geordie’s] style of music, the old Jazz standards. I am hoping to bring music back [to the Mansion] so people can make memories being around the piano. I feel like he would be really proud of what we have done.” A fitting tribute to be sure; the Wrigley Mansion is a true gift to Phoenix and all who pass through our Valley home.
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