FOX TUCSON THEATRE
COMMUNITY RESILIENCY
C O O K B O O K
The Ingredients of a Resilient & Vibrant Community What are the ingredients of a vibrant community? What is needed to create that perfect blend? What special twists make those tried-and-true recipes something truly unique? Tucson is a city that is rich with spaces and places, foods, murals, music, sights, sounds, traditions; and the creative, dedicated individuals that breathe life into it all. The Fox Tucson Theatre is a proud part of the dynamic, ever-evolving cultural community in Southern Arizona. As The Fox celebrates 90 years in downtown Tucson, we reflect along with you on the resiliency, dedication, and emphasis on local ingredients that make a place like this so special. It takes all of us, doing the work we do in service to one another, to preserve our remarkable past and build toward a strong future. Thank you to all of the Fox Fans, donors, downtown neighbors, arts colleagues, and community partners who contributed your reflections, wishes, and tasty recipes in honor of our 90th anniversary celebration. Please enjoy this small collection of Tucson cocktails, appetizers, and delicious taste sensations!
Bonnie Schock Fox Tucson Theatre Executive Director
Table of Contents
APPETIZERS
The Crown Jewel .................................................. Page 3 The Executive Director...................................... Page 4 El Rosario Cocktail............................................... Page 6 White Negroni......................................................... Page 7 Vuelo Del Zorro....................................................... Page 9 The Quarantini........................................................ Page 11 Bonnie's Bee............................................................ Page 12 Chiles En Nogada................................................. Page 13-15 Oaxacan Peanuts.................................................. Page 17 Tomato Toast............................................................ Page 19 Raw Tomatillo Salsa............................................ Page 21
ENTRÉES
COCKTAILS
Tucson's Crown Jewel Lyrics.......................... Pages 1-2
Tagliatelle Al Ragu D'Anatra........................... Pages 23-24 Red Chili Beef Tamales...................................... Pages-27-30 Achiote Brined Duck Breast........................... Page 31 Sponsorship Recognition................................ Page 35
Tucson's Crown Jewel The Fox commissioned this original song from singer/songwriter Ann Hampton Callaway What fanfare and great celebration When The Fox Theater Tucson was born Its intimate grandeur so enthralling A movie palace adorned You entered and knew magic would happen In vaudeville and cinema delights Ev’ryone called it “the place to be” For joyful days and nights
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Chorus Here’s to Tucson’s crown jewel Long may you live Bringing us together Thanks for all you give The place where hearts and dreams Can finally take flight Tucson’s crown jewel Let’s keep her shining bright The Fox was a mecca for our children Where Mickey Mouse helped them laugh and learn Till times changed and downtown was declining The Fox waited for our return Then hard work and love built back our icon, Southwestern art deco gleams once more Now legends from rock, jazz and country Come to let their voices soar Chorus Here’s to Tucson’s crown jewel Her highs and her lows Bringing us together Like a beacon she still glows
She knows we need each other So let us unite Tucson’s crown jewel Let’s keep her shining bright Bridge So, to honor her past and her present Let’s ensure her great future to be Chasing her rainbows together of hope and possibility Chorus Here’s to Tucson’s crown jewel And here’s to bluer skies Let us join together To help her curtain rise The place where young and old Can share in great delight Tucson’s crown jewel Let’s keep her shining bright Shining bright! Shining bright!
© 2020 Works of Heart Publishing Administered by Williamson Music All Rights Reserved
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The Crown Jewel Created by Elissa Mothershed Fox Tucson Theatre Bar Manager Served over ice in a short glass ¡ 1 Part bourbon ¡ Equal parts sweet tea & cranberry juice Mix above ingredients, pour over ice in a short glass, and garnish with a lemon
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The Executive Director Created by Elissa Mothershed Fox Tucson Theatre Bar Manager Based on a classic margarita recipe 路 1 Part silver tequila 路 1 Part sweet n sour 路 1 Part triple sec 路 1 Part rose lime juice Mix the above with equal parts pineapple juice, cranberry juice, grenadine, and garnish with a cherry. Served over ice in a tall glass.
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Shakespeare said, ‘the world is a stage,’ and the stage at the Fox is one of my favorite things. It’s gorgeous, and it’s the cat’s meow for performers. Suzie Agrillo Executive Director, Comedy For Charity
Our community is rich in diversity which makes our town so unique and special. My first visit to the Fox is still a very wonderful memory of my childhood; that first visit in 1958 to see the Mickey Mouse Club. Chandler Warden Historical advocate and philanthropist
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El Rosario Cocktail Created by Bryan Eichorst, Bar Manager, Penca Restaurante Pairs well with the Raw Tomatillo Salsa listed on page 21 · 1 oz Blanco tequila · 1/2 oz White rum · 3/4 oz Lime juice · 1/4 oz Grapefruit juice · 1/2 oz Jamaican syrup (1 part hibiscus tea : 1 part Demerara sugar) · 3 Drops orange blossom water · Seltzer Add all ingredients except for seltzer to a shaker tin, shake and strain into a Collins glass with ice. Add seltzer, give a gentle stir, and garnish with an expressed peel of a grapefruit.
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White Negroni Created by Chef Tyler Fenton Owner, Reilly Craft Pizza & Drink Pairs well with the Tomato Toast Appetizer listed on page 19 · 1 1/2 oz Gin · 1 1/2 oz Blanc vermouth · 1/2 oz Suze* * A pleasingly bitter French apéritif made from the gentian root, which grows in the mountains of Switzerland and France
Serve in a martini glass over ice with a lemon twist. Don’t have all the ingredients to make a cocktail? Try vermouth on the rocks with any citrus twist... it's delicious!
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The Fox continues to be the Grand Dam of Vintage historical theatres. The architecture and retro decor and the pleasure of introducing the theatre to my magnificent five (grandchildren) at the "Lightwire Theatre: A Very Electric Christmas" show all sum up my personal congratulations to the Fox and all who love and care for it as a Tucson treasure. Happy Anniversary to a most special place. Chef Carlotta Flores Flores Concepts Restaurant Group
Education, community service, and support are the most important ingredients to a thriving community. George Howard President/Founder of the Tucson Musicians Museum
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Vuelo Del Zorro Created by Eric Farmilant Bar Manager at Contigo Latin Kitchen · 1 oz Blanco tequila (100% agave, ideally) or vodka of your choice · 3/4 oz Giffard pamplemousse liqueur (or 1/4 simple syrup and 1/2 oz fresh squeezed grapefruit juice) · 1 oz fresh lime juice · Fill with grapefruit soda (Trader Joe’s if possible)
Pour base liquor (tequila or vodka), liqueur (or substitutes), and lime juice into a shaker over ice and shake vigorously. Strain into Collins glass filled with ice. Top with grapefruit soda and stir. Garnish with a thin lime wheel and mint sprig.
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The Fox Theatre is our connection to the past, our joy in the present, and a legacy that we must preserve for future generations. Neelam & Gulshan Sethi Arts Philanthropists & Advocates
On your 90th birthday, Fox Theatre may you continue to be strong, sustainable, and flourish while continuing to bring our community the joy, entertainment, and memory making that only comes with the Fox Theatre experience! Congratulations and thanks for all the memories! You have filled our lives with happiness, fun, dancing, song, laughter, and rainbows. Kim & Don Bourn Bourn Companies
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The Quarantini Created by Elissa Mothershed Fox Tucson Theatre Bar Manager · 2 Parts chocolate vodka · 1 Part bourbon · 3 Parts pineapple juice Served straight up, no ice, in a martini glass.
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Bonnie’s Bee Created by Chef Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Pairs well with the Oaxacan Peanut Appetizer listed on page 17 · 1 1/2 oz Jose Cuervo Tradicional Tequila · 3/4 oz Citronage · 2 1/2 oz Fresh lime juice · 1 1/2 oz Simple syrup (1 part water : part granulated sugar) · 1 oz Prickly pear juice Combine all ingredients. To serve on the rocks, shake with ice and strain over ice in salt rimmed margarita glass. For a frozen margarita, add 6 oz ice and blend. Pour into salt rimmed margarita glass. (You can purchase prickly pear juice at Cheri’s Desert Harvest in Tucson.)
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Chiles en Nogada Chef Janos Wilder · Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Poblano chiles are quickly deep fried to loosen the skin, peeled and seeded then stuffed. They are heated to order and served on arroz verde which we form with 6” ring mold. The walnut sauce is spooned over the top, then garnished with roughly chopped toasted walnuts, pomegranate seeds, and cilantro. The dish is further garnished with 6 orange supreme and roasted red grapes. Serves 4.
Ingredients Blended oil to coat bottom of pan • 4 Poblano chiles, roasted, seeded, and cut with slit down side for stuffing • 1 Cup roasted red grapes • ½ Cup apples, peeled, and medium diced
• ½ Cup pears, peeled, and medium diced • ¾ Cup onions, medium diced • ¾ Cup mushrooms, sliced • ¾ Cup butternut squash, medium diced and roasted until just soft • 1/3 Cup fresh chopped herbs • Salt and pepper to taste
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Procedure 1. Heat blended oil over medium heat. 2. Saute onions until they start to caramelize. 3. Add butternut squash and saute until squash is just cooked through. 4. Add apples, pears, and mushrooms and saute until the fruit begins to soften and the mushrooms begin to change color. 5. Season with salt and pepper. 6. Remove from heat and place in work bowl with roasted grapes. 7. Stuff into prepared poblanos so that poblanos are as full as possible and cannot be closed. Garnishes for Chiles en Nogada • Roasted grapes • Pomegranate arils • Orange supremes • Goat cheese crumbles • Toasted coarsely chopped walnuts • Cilantro Walnut sauce ingredients 1 Pint heavy cream
½ Cup walnuts ½ Cup white bread, crust removed, torn Salt to taste Procedure 1. Combine all ingredients and puree thoroughly in blender so that walnuts are reduced to tiniest of specks 2. Strain through fine sieve 3. Warm slowly
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Arroz Verde Ingredients ½ Cup long grain rice ¾ Cup yellow onion, medium diced ½ Cup poblano, seeded and chopped ½ Jalapeño, seeded and chopped 2 Tbsp garlic, chopped ¾ Cups cilantro leaves, chopped ¾ Cup parsley, chopped Salt and pepper 1 Cup water Blended oil to coat bottom of pan Procedure 1. Rinse and drain the rice several times until the water runs clear. 2. Place the onion, poblano, jalapeno, garlic, cilantro leaves, and parsley in blender with enough water to allow the vegetables and herbs to puree and process until completely pureed. 3. Heat the oil in a heavy bottomed pot over medium heat. Add the rice, and stir occasionally until the rice is completely dry and just beginning to take on color. 4. Season with salt and pepper. 5. Add the pureed vegetables and herbs and the remaining water. 6. Raise heat to high and bring to a boil. 7. Turn down heat and simmer 15 minutes. 8. Turn off heat, and let the rice rest another 15 minutes before opening lid. 9. Stir rice to evenly mix in the puree. 15
People with limitless compassion are a thriving community’s most important ingredient. Suzie Agrillo Executive Director, Comedy for Charity
It is easy to love the Fox. It is a jewel. Tucson is so blessed in wonderful humans, and they make this place full of opportunities to keep growing, be entertained, eat great food, see art, theatre, and hear music. Barbara Rogers Visual Artist, Painter, and Professor Emerita, University of Arizona, School of Art
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Oaxacan Peanuts Chef Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Pairs well with the Bonnie's Bee Cocktail listed on page 12 Ingredients · Vegetable oil to coat · 5 Lbs raw Spanish peanuts with the skins on · 3 Heads garlic, broken into cloves, unpeeled · 4 Tbsp chile pequin or other tiny chilies · Kosher salt · Lime wedges Pre-heat oven to 350 degrees. Heat the oil over medium high heat in a large sauté pan. Add the peanuts, garlic, and chiles. Cook, stirring constantly for about 10-12 minutes until the peanut skins have darkened. Place in a 350 degree oven, and roast the nuts until they are thoroughly roasted and crunchy. Add the salt and mix thoroughly. Garnish with a lime wedge and serve warm.
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The Fox has never been about one person or one donor. It’s the result of hundreds of volunteers, thousands of hours of time, and a diverse group of people from ages 8 to 80. Herb Stratford Head of the Fox Restoration Campaign & Former Fox Executive Director
The Fox is such a great neighbor, the building is magnificent, and I’ve seen some unforgettable shows there. I can’t imagine a better place to be than sitting in the Fox seeing a great show. I’ll be looking forward to it. Congratulations on 90 years! Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House
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Tomato Toast Appetizer Chef Tyler Fenton · Owner, Reilly Craft Pizza & Drink Pairs well with the White Negroni Cocktail listed on page 7 · Fresh tomato of choice (plum, heirloom, etc) · Garlic clove · Extra virgin olive oil (EVOO) · Bread · Salt Cut tomato in half. On a box (cheese) grater, grate the tomato flesh side until you reach the skins. Discard skins. Allow to sit for a few minutes and strain off the excess moisture, we want concentrated tomato here. Season the tomato pulp with salt. Toast bread. While warm, rub bread with the garlic clove — at least a few passes and more if you love garlic. Dress the bread with lots of EVOO. Spread the seasoned tomato on the bread. Garnish with more EVOO and coarse salt.
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Over the years, we’ve been honored to perform music, hold radio plays, and emcee live shows there; it’s been a real thrill. My wife and I have enjoyed several date nights, and our daughter saw her first live performance of The Nutcracker! When the theater was renovated and reopened, my mother excitedly shared stories of going there to see movies when she and Dad were dating. Both also loved the music of Glen Campbell, so the chance to take them to see his final concert at Tucson’s Crown Jewel was incredibly special. Thanks for all the great events and fun -- here’s to the NEXT ninety years! Greg & Mere in the Morning 94.9 MIXfm · KMXZ Tucson
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Raw Tomatillo Salsa Chef Patricia Schwabe, Owner, Penca Restaurante Pairs well with the El Rosario Cocktail listed on page 6 · 5 Tomatillos (peeled and cleaned) · 3 Serrano peppers · 3 Jalapeño peppers · 3 Green onions · 5 Garlic cloves · 1/2 Tsp Mexican oregano · 1/2 Cilantro bunch · Salt and pepper to taste Combine all ingredients in a blender. Serve with your favorite tortilla c hips. Recipe can be cut in half for a smaller portion. For milder flavors, c arefully de-seed one or more of the jalapeños.
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I think kindness, togetherness, empathy, and love are the most important ingredients to a thriving community. Crystal Stark Vocalist / Performer
Hands down, kindness makes one of the biggest differences in our community. When you can put yourself in someone else’s shoes and try to have empathy, that makes a big difference. The arts are one of the best pathways to get people on the same page of having a more open mind, and to perhaps be a little more forgiving. Khris Dodge Owner of KDE and Executive Director of Tucson Jazz Festival
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Tagliatelle al Ragu d `Anatra Chef Massimo Tenino Owner, Tavolino Ristorante Italiano Pasta Dough Ingredients · 4 Cups All-purpose flour · 4 Extra large eggs · 1/2 tsp Olive oil Method Mound the flour in the center of a wood top. Make a well in the middle of the flour and add eggs and olive oil. Using a fork incorporate the eggs into the flour until the dough starts forming.
Duck Ragu Ingredients Serves: 6-8 · 5 duck breasts with the skin removed · 1 large onion · 3 large carrots · 3 large celery stalks · 1/2 cup dry porcini mushrooms soaked · 2 dry bay leaves · 1 cup dry red wine · 1 can of San Marzano tomatoes · Fresh herbs bouquet · Salt and black pepper to taste
Knead the dough with the heels of your hands until smooth, it is important that the dough is not too soft or wet, wrap in plastic film and refrigerate. Make the tagliatelle using a hand cranked pasta machine. Store in the fridge until you are ready to cook. Pasta dough can also be used for lasagna, cannelloni, ravioli, etc... Yields 1 pound. Continued 23
Method Finely chop the onions, celery, and carrots and cook them in a heavy bottom casserole pan with hot olive oil until translucent and golden in color. Cut the duck in approximately 1/4 inch chunks and add it to the “soffritto�, add salt, pepper, bay leaves, porcini mushroom and continue to cook until the meat is golden brown. At this point add the red wine and evaporate, stirring the meat with a wooden spoon. Add the San Marzano tomatoes, fresh herbs, and a little water and continue to cook the ragu for 45 minutes, adding water from time to time as it evaporates. Use this sauce for any fresh pasta.
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The Fox is a Tucson historical landmark. The architecture and design make it a beautiful venue for nearly any purpose. My favorite part of driving through downtown at night is seeing the vintage “FOX� sign lit up Shaun Vyborny Paramedic/Firefighter Tucson Fire Department
The Fox is important because it is a piece of our Tucson history! I remember it re-opening in 2005. It was such a nostalgic feeling for so many people. Brigette Vyborny Certified Registered Nurse Anesthetist
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You are the most gorgeous, dynamic, and sensational 90-year-old we know! Cheers to another 90 years inspiring and entertaining Tucson. Amber Smith President and CEO Tucson Metro Chamber of Commerce
My fondest memory at the Fox is walking the backstage area. I love reading the signatures of all the amazing artists who have passed through those halls. I analyze each one and wonder what was going through their minds as they signed the wall. Crystal Stark Vocalist / Performer
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Red Chile Beef Tamales With heirloom white olotillo corn and olives Ryan Clark C.E.C., Executive Chef, Casino Del Sol Nixtamal corn masa ingredients · 3 1/2 Cups heirloom white olotillo corn, dried · 8 Cups water · 1 Tbsp calcium hydroxide, chef grade · 2 Tsp salt · 11 oz. Water (to grind the masa) · 1/2 Cup masa harina (optional, for tortillas) Instructions 1. Rinse 2 cups of dried white corn in cold water. Remove any stones or struggling kernels. 2. Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot. Whisk to combine well. Add the corn to this mixture. 3. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. When the skins of the kernels slip off easily then it’s had enough cooking time. 4. Remove from heat, cover, and let sit overnight at room temperature, 8-12 hours. 5. The next day drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear. Continued 27
6. Drain the corn and add to a food processor. You’ll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch. Scrape down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it’s not combining well. 7. If your masa is to wet you can add a bit of masa harina flour to the mix. Sprinkle in 1 tbsp at a time until combined and to desired viscosity. Makes 12 tamales. Preparing the masa dough for tamales ingredients · 5 1/2 Cups masa, reserved from above · 11 oz Lard · 3 1/2 oz Butter, softened · 1 Tbsp salt · Black pepper, as desired · 3 oz Braising broth, or as needed · 2 Tsp baking soda Instructions 1. In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes. Add the salt and baking powder and beat at medium-low speed until incorporated. 2. With the machine on, add the prepared masa in 4 batches, beating until smooth and scraping down the bowl occasionally. Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick brownie batter. 3. Refrigerate the tamale dough in the bowl for 30 minutes before using. Continued 28
Red Chile Beef Ingredients · 2 ¼ Lbs prime beef top round · 5 Garlic cloves, chopped · 1 Small onion, diced · 5 oz Lard · 2 Tbsp white vinegar · 20 Pasilla chiles, toasted & seeded · 2 Arbol chiles, toasted & seeded · 1 1/2 Quarts beef stock, low sodium or water · Salt & black pepper Instructions 1. Dice the beef into small 1 inch cubes. 2. Add lard to a pot and let it melt over medium-high heat. Add the beef and sear until browned on all sides. Remove the beef and set aside. 3. In the same pan, add the onion and garlic and sauté until tender, 4-5 minutes. 4. Cover with the beef broth and add prepared chiles, vinegar, and season with salt and pepper. Simmer for ten minutes or until chiles are soft (rehydrated). 5. Add the chile and beef broth mixture to a blender and carefully puree until smooth. Pass the mixture through a strainer to leave any unrefined bits out of the mix. 6. Pour the chile broth back into the pan and add back the seared meat. Simmer for 30 minutes on low until the beef begins to shred. Taste and season. 7. Let the mixture come to room temperature and use your hands to break up the meat. Strain off extra liquid and chill. Once chilled, remove any excess fat from the top. Reserve the braised beef and the liquid for the tamales. Continued 29
Preparing the Tamales, Ingredients 路 Tamale masa dough, reserved from above 路 Red chile beef, reserved from above 路 24 ea. Spanish olives 路 18 Large corn husks, hydrated in warm water for 30 minutes Instructions 1. Remove a corn husk from the water and pat dry. 2. Arrange 1 husk on a work surface with the narrow end pointing away from you. On the wide end, spread 4.5-5 ounces of the tamale dough in a 5x3 inch rectangle, leaving a 1/4-inch border of husk at the bottom and around the edges. 3. Place 2 ounces of the red chile beef in the center of the tamale and insert 1-2 Spanish olives. 4. Fold in the long sides of the husk, overlapping them to enclose the filling. Fold the narrow end toward you, over the tamale; it will be open at the wide end. 5. Stand the tamale, open end up, in a very large steamer insert. Repeat with the remaining corn husks, tamale dough, and filling. 6. Fill the steamer with 3-4 inches of water and slowly steam for 75 minutes. Let rest for 20 minutes. Serve immediately or refrigerate.
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Achiote Brined Duck Breast Chef Jonathan Landeen · Owner of Jonathan’s Cork Brine Ingredients · 1 Quart water · ¼ Cup sugar · ¼ Cup kosher salt · 1/3 Cup achiote paste · 6-8 Boneless duck breasts Blend first four ingredients all together and brine duck 6-8 hours, skin-side up, settled down into the brine. Refrigerate. Grill and serve with achiote apricot sauce below. Achiote Apricot Sauce · 2 Large shallots minced · 1 ½ Cup white wine · ¾ Cup orange marmalade · 1 Cup apricot jam · ½ Cup diced dried apricots · ½ Cup water · 3 Tbsp achiote paste Dissolve achiote paste in water. Simmer minced shallots in white wine for 5 minutes. Add the other ingredients and simmer for 15 minutes, stirring to keep from burning on the bottom. Serve over grilled, brined duck breast.
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The many community-based nonprofits and grassroots organizations involved in our local food system are creating new strategies for supporting food security, food justice, food entrepreneurism, and food chain resilience. Jonathan Mabry Executive Director, Tucson City of Gastronomy
The Fox is the most important piece of downtown Tucson’s reemergence, a beautiful and timeless venue. Fletcher McCusker Community Leader, Downtown Visionary, and Philanthropist
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As a performer, I have stood and performed on many stages around the country. There is something special about the Fox. You can feel the history. You can see the marvelous architecture. You can sense the crowd and the Tucson community in the space even before anyone arrives. It’s special. Khris Dodge Owner of KDE and Executive Director of Tucson Jazz Festival
Trust in leadership, creativity, and participation are the ingredients of a thriving community. Shaun Vyborny Paramedic/Firefighter Tucson Fire Department
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I think effective communication is key to a thriving community. Members of a community need to align their goals and work towards them together. We are only as strong as our weakest link Brigette Vyborny Certified Registered Nurse Anesthetist
The historic Fox Theatre is an unparalleled architectural jewel, premier entertainment venue, and downtown anchor. Jonathan Mabry Executive Director, Tucson City of Gastronomy
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Thank You to Our 2020 Always Chasing Rainbows Sponsors! Peter Akmajian Greg Anderson & Linda Holmes Bill Assenmacher Marc & Marjorie Auerbach Pam Bass Dave Barber Tom & Cindi Binder Botanica Premium Cannabis Bright Properties LLC Camwest Group Neal Cash & Sally Grant Judy Dare Debra DeMartini Sherry Downer Bruce Dusenberry & Lynne Wood Dusenberry Frank & Joanne Filipo Rob & Laurie Glaser Stephen Golden & Susan Tarrence Ellen & David Goldstein Pam Grissom Dorothy Grover Chris Hartley in Memory of Jody Layne Hartley Michael & Barbara Heisler Bob and Marta Holl Holualoa Companies HomeStyle Galleries HSL Properties Scott & Anne Jones Bill & Jamie Kelley Neil Kleinman Jim & Jennifer Landis Jeffrey Lang & Inna Solntseva 35
Margaret & George Larsen Helaine Levy Lovitt & Touché Larry Lucero Mac Ban Law Offices, PA Christina & Randall Maddox Nancy March & Neil Ampel Paul & Tammy Mayfield Mister Car Wash Faye Morse Larry Nagel John Nyman Bobby Present & Debbie Oseran Regier, Carr & Monroe, LLP Nancy & Jim Rodolph TR Rudkin & Rene Stone Terri Saint Pierre Elizabeth & Michael Sampsel Bonnie Schock Lex & Carol Sears Roy & Maureen Slack Solomon’s Fund Phyllis Stevenson Howard N. Stewart & Dolores Lugo Swaim Associates LTD Marsha & Gary Tankenoff Udall Law Firm, LLP Visit Tucson Volk Company Rick Volk Amy Zuckerman Zuckerman Family Foundation
