Images Arizona (March 2023)

SUE

Every month, join us for

THIRD THURSDAY ART NITE

THURSDAY, MARCH 16 FROM 4 TO 7 PM

Sip, Shop and Celebrate with Live Music by NuWrld Jazz Quartet

KRZYSTON

From the Maker’s Hands, oil. 12” by 16”

BRYCE PETTIT Heron, bronze on metal base. 57” by 18” by 18”

AMY LAY Three Sisters, oil. 36” by 48”

S ANDERSON LINCOLN S ANDERSON LINCOLN LINCOLN BLACK LABEL DEALER

From the Publisher

Publisher

Shelly Spence

Managing Editor

Joseph J. Airdo

Graphic Designer

Meaghan Mitchell

Contributing Writers

Joseph J. Airdo

Amanda Christmann

Francine Coles

Rebecca L. Rhoades

Shannon Severson

Photographers

Francine Coles

Loralei Lazurek

Carl Schultz

Advertising Sales

Cindi Calcinari

860-966-3271

cindi@imagesaz.com

Images Arizona

P.O. Box 1416

Carefree, AZ. 85377

623-341-8221

imagesarizona.com

TThere is so much meaning that is held within the delicate petals of flowers. With their colorful and beautiful blooms, they are often seen as symbols of joy and pleasure. However, different types and colors carry many different significances — from friendship and purity to forgiveness and sympathy.

Red flowers are often given and received as tokens of passionate love and romance. Orange flowers express excitement and energy, aiming to lift someone’s spirits when they are feeling down. Yellow flowers are hallmarks of friendship. Though uncommon, green flowers are symbols of resilience, growth and good health, making them great gifts for anyone moving into a new home or graduating from school.

As we enter springtime here in the Valley, our desert will soon be covered with these incredible colors. Our washes and hillsides will come alive with yellow brittlebush, orange California poppies, bluish-purple Coulter's lupine and white desertstar daisies — all reminding us that life and beauty always find a way to not only survive but thrive.

In honor of that phenomenon and to help relay the inspirational messages that flowers possess, we have filled the pages of this month’s issue of Images Arizona with buds, blossoms and blooms. It is my hope that these stories and photographs brighten your day and motivate you to talk a walk outside — whether on any one of our desert trails or simply around the block — to take in and enjoy all that nature has to offer us at this time of the year.

Cheers!

Shelly Spence

Publisher, Images Arizona magazine

shelly@imagesaz.com

623-341-8221

Photography by Loralei Lazurek

Martin Blundell, Red Horizon, 18 x 24 in.

Splitting his time between Chicago and Carefree, avid road cyclist and hiker Scott Verschoor makes it a point to climb Black Mountain at least once a week whenever he is in Arizona.

Boasting an elevation of 3,400 feet, Black Mountain is one of the higher summits in the area, providing jaw-dropping views from a very unique vantage point. Its trail’s 1.1-mile hike to the summit from the parking area also makes it one of the most accessible.

“I often try a sunrise or sunset hike,” Verschoor says. “I love the way the mountain and skyline look at different times of the day. I am still in awe of the desert.”

Photo by Scott Verschoor

GRACE RENEE GALLERY MARCH ARTIST

JENNYFER STRATMAN BRONZE ARTIST

Meet Jennyfer and experience her bronze sculpture that is rich with emotion, content and form. Jennyfer explores the interconnectedness between self, the earth and the cosmos with her thought-provoking, evocative sculpture.

ARTIST RECEPTION

Thursday, March 16

Wine & appetizers

4–7 p.m.

Grace Renee Gallery

Historic Spanish Village | 7212 E. Ho Hum Rd. # 7 | Carefree, AZ 85377

Hours: Tue.–Sat. 10 a.m.–5 p.m. By appointment Sun. and Mon. 480.575.8080

GraceReneeGallery.com

by 6”

Our

2, Bronze, 66” by 38” by 3”

ABOVE : Portrait of Jennyfer Stratman Intersecting Strings Of Thought, Bronze, 40” by 42” by 5”

FFour-time Grammy Awardwinning artist and Nashville Songwriters Hall of Fame inductee Rosanne Cash believes that music serves a far more vast purpose than just entertainment.

“It reveals us to ourselves,” she says. “It gets us in touch with our own feelings that are sometimes buried very deep. It can release heartache and even trauma. It can heal. It can provide a pathway to the future. It gets us in touch with that experience of things being bigger than us. It is all of those things. It is not just about entertainment.”

Having previously headlined Arizona Musicfest in 2015, Cash will take the stage Monday, March 27 at Highlands Church in Scottsdale, performing a selection of songs from a music career that spans four decades.

“I am going to be playing a lot of songs from my entire catalog — going back 40 years and up to the present,” says Cash, noting that she has developed a deeply significant long-term relationship with so much of her music. “I remember who I was when I wrote some of these songs like ‘Seven-Year Ache’ and ‘Blue Moon with Heartache,’ which was a young girl, and that is not who I am anymore.

Writer Joseph J. Airdo // Photography Courtesy of Arizona Musicfest

Rosanne Cash - March 27

“I remember the stages of my life in which I have sung them. I mean, I sometimes even think, ‘This could be one of the last few times I ever sing this song that I wrote more than 40 years ago. And that takes on a real poignancy for me. Oddly, I am not 25 anymore and I am not going to be going on tour that much after this spring, so I am taking every moment as really precious when we are out performing. And this one is going to be really special.”

TAKING THE TORCH

Arizona Musicfest’s executive and producing director Allan Naplan is beyond thrilled to be able to bring Cash back to the Valley this spring. Citing her impressive career that transcends genres, from Americana and country to pop, he says that the artist is so much more than just the incredible music that she sings.

“Rosanne Cash is the voice of America,” Naplan explains. “When she is not strumming her guitar and singing songs of deep personal reflection, she is this keep observer and thinker about the role of music in culture. Certainly influenced by the role that her father played in American culture, she has really taken the torch of being a great voice — both spoken and singing — of the role of music in America.”

Cash believes that torch is simply part of her DNA and is proud of both the legacy she inherited from her father and the one she has forged for herself. Even more importantly, she is dedicated to using her voice to benefit causes that are close to her heart — such as anti-gun violence, children and artists’ rights.

“To me, it all comes back to the concept of tithing,” the singer-songwriter explains. “You give part of your energy, yourself, your money and your time to send a ripple out into the world that might help people and make things better.”

Cash’s appearance as part of Arizona Musicfest is therefore especially resonant for the performer, as revenue from ticket sales — like that of all concerts produced by the nonprofit organization — benefit a variety of music education programs throughout the Valley.

These programs, which are provided at no charge to area schools, include Musicfest Strings, Musicfest Mariachi, Musicfest Winds, Musicfest Strummers, Music and Sound/Found and Around, Musicfest Jazz and The Music of Arizona — the organization’s signature multicultural program.

Meanwhile, Musicfest’s Young Musicians Competitions, Young Musicians Performance Series and the Musicfest College Scholarship Program serve the finest young musicians in the Valley, while Music Alive! — a unique lifelong learning and creative aging series — features dynamic programs for the community’s older adults.

STAR-STUDDED SPRING

As if Cash’s appearance were not impressive enough, the back half of Arizona Musicfest’s spring season is studded with several other stars eager to entertain Valley audiences.

Naplan says that, among the most highly anticipated performers, are Michael Feinstein and Jean-Yves Thibaudet —

Pinchas Zukerman - March 19 Kelli O'Hara - March 21

Chris Botti - April 3

who will be sharing the stage for the first time Sunday, March 5 in an innovative program for two pianos.

“We feel very lucky that they were interested in doing Arizona Musicfest,” Naplan adds. “They will be performing songs from the Great American Songbook, including some hidden gems from George Gershwin and Cole Porter that are not as well known as some of their greatest hits.

“Michael is the dean of the Great American Songbook. Jean-Yves is just an amazing pianist of classical repertoire, but he is also a huge fan of this repertoire. So this is him letting his hair down, and really having a great time with his friend Michael.

“Having these two outstanding musicians from two different worlds coming together to celebrate some of the greatest music of all time is going to make for a very exciting concert.”

Following a trio of performances featuring the Festival Orchestra — including one for which it is joined by the U.S. Naval Academy Glee Club — the acclaimed Zukerman Trio will on Sunday, March 19 present an unforgettable afternoon of musical mastery.

Broadway’s leading lady Kelli O’Hara and Latin musician Tito Puente, Jr. will then separately take the stage Tuesday, March 21 and Friday, March 31, respectively, with a young musicians spring concert sandwiched in between the two on Sunday, March 26.

[Music] reveals us to ourselves. It gets us in touch with our own feelings that are sometimes buried very deep. It can release heartache and even trauma. It can heal. It can provide a pathway to the future. It gets us in touch with that experience of things being bigger than us. It is all of those things. It is not just about entertainment.

“On Monday, April 3, we are bringing back Chris Botti, who has been a megastar at Arizona Musicfest,” Naplan says. “We have easily sold out his last two performances here, so we are expecting no different this time. He always puts on just a truly phenomenal performance for our audiences.”

For more than two decades, the Grammy Awardwinning master trumpeter and composer has amassed a spectacular variety of honors — including multiple Gold and Platinum albums — to become the nation’s largest-selling instrumental artist.

“He first came into pop culture notoriety because he was the trumpeter for Sting,” Naplan adds. “He then launched his own career and has had such a phenomenal one at that. He lives in the jazz world, but also crosses over into the pop world, so there is wonderful variety to his concerts.

“He also brings in guest soloists — such as an operatic tenor and a renowned violinist. Chris Bottii could just stand in front all night long, and it would be terrific. But he showcases all of his bandmates, who are all phenomenal musicians, and that makes for a really exciting evening.”

On Tuesday, April 11, The Folk Legacy Trio — featuring former members of the Kingston Trio, The Limeliters and The Diamonds — will perform a concert of beloved songs from the 50s, 60s and 70s. Tributes to Aretha Franklin and the Doobie Brothers will close out Arizona Musicfest’s 32nd season on Monday, April 17 and Saturday, April 29, respectively.

‘TIME IS THE MOST PRECIOUS THING’

Speaking about her desired legacy, Cash says that she wants to first and foremost be remembered as a good wife and mother.

“I also want to be remembered as someone with integrity; who did not just look at what the marketplace had and tried to recreate what was successful, but who kept digging, kept working and kept asking questions,” the singer-songwriter notes. “I want to be remembered as someone who was curious and loved the planet, loved my life and loved the world.”

Tito Puente, Jr. - March 31

Michael Feinstein & Jean Thibaudet - March 5

She adds that her music career has given her inroads into parts of herself that she did not even know existed.

“It has given me compassion,” she explains. “It has given me an understanding of what drives people. It has given me an understanding that everyone suffers — and that a lot of people hide it under a veneer of integrity and cheerfulness.

“That is deeply moving to me. I work in the public sphere. I get a lot of letters from people who share very intimate things with me. And it is humbling to realize that everyone has a story. Everyone hurts about something.

“It has also given me access to friends who I never would have had; other musicians with whom I have gotten to work. It is this whole creative realm that gives me so much joy.”

Quoting her friend, visual artist Maira Kalman, Cash concludes that “time is the most precious thing.”

“I am very aware that every time I step on stage with that particular audience, it will never happen again; that particular configuration on that day with that group of people and that chemistry where we are together. And I will be present for whatever that is.”

azmusicfest.org

Music

Rosanne Cash

Monday, March 27 | 7:30 p.m.

Highlands Church

9050 E. Pinnacle Peak Road, Scottsdale

$62+ | azmusicfest.org

Visit anchor.fm/ imagesaz or scan this QR code with your phone to listen to “Cash’s Causes,” featuring Rosanne Cash’s remarks about the importance of supporting both neand legacy musicians.

CONTEMPORARY JEWELRY + ART

AARON HENRY JEWELRY

NEW HEIRLOOM CLASSIC MODERN

The hallmarks to Aaron Henry jewelry are design integrity, gemstone quality, fine craftsmanship and attention to detail. Each brilliant piece is hand-crafted bringing classical Old World quality to modern design.

March 24–25

Come by to meet the designer Aaron Henry or call for private appointment.

Grace Renee Gallery

7212 E. Ho Hum Rd. # 7 | Carefree, AZ 85377

Hours Tue.–Sat. 10 a.m.–5 p.m. and by appointment Sun. and Mon. 480.575.8080

GraceReneeGallery.com

Aaron Henry Designs 18-karat gold with diamonds and fine gemstones.

COMMUNITY

Through March 4

‘DRINKING HABITS 2: CAUGHT IN THE ACT’

Don Bluth Front Row Theater presents its production of “Drinking Habits 2: Caught in the Act,” in which nuns mount a play to raise money for an orphanage in peril. $30; youth, student, senior, military and group discounts available. See website for times. Don Bluth Front Row Theater, 8989 E. Via Linda, Suite 118, Scottsdale. 480314-0841; donbluthfrontrowtheatre.com

Through March 30

‘RIP WOODS: CREATING MAGIC’

Scottsdale Public Art hosts an exhibition of Roosevelt “Rip” Woods art alongside the work of some of his past students and friends. Having grown up in Phoenix, Woods’ long art career was a standout in the Valley for his early and recognized talent and his commitment to creating much-needed exhibition opportunities for Black artists. His work is mysterious and symbolic, often referring to historic African masks and rituals, while reflecting on modern African American life experiences. Free. Civic Center Public Gallery at Scottsdale Civic Center Library, 3948 N. Drinkwater Blvd., Scottsdale. scottsdalepublicart.org

Through May 26

‘UNINTENDED CONSEQUENCES’ AND ‘CONTEXT’

March 4–Aug. 27

‘LANGUAGE IN TIMES OF MISCOMMUNICATION’

Artwork by April Bey Scottsdale Museum of Contemporary Art will unveil a new exhibition that presents works that incorporate various forms of language, modes of communication and research, forming a timely exchange about our nation’s divided reality, encouraged by the recent rise of divisive language and alternative narratives. $10+; youth, student, senior, veteran, healthcare, first responder and member discounts available. See website for hours. Scottsdale Museum of Contemporary Art, 7374 E. Second St., Scottsdale. smoca.org

Scottsdale Arts Learning and Innovation hosts two new exhibitions examining human actions and how they affect the world and the people inhabiting it. “Unintended Consequences” blends artists’ passions to tell the story of how human actions can and do affect the fragile ecosystem of the Sonoran Desert. The temporary wall painting installation creates a visual narrative that examines the unintended consequences of human activity on Arizona’s people, wildlife and plants in the past and the present. Meanwhile, “Context” includes text to communicate artists’ stance on finding unity. Free. Scottsdale Center for the Performing Arts, 7380 E. Second St., Scottsdale. scottsdaleartslearning.org

March 3–5

TOUR D’ARTISTES STUDIO TOUR AND SALE

The Fountain Hills Art League will host its 11th annual Tour d’Artistes Studio Tour and Sale, during which the public may interact with more than 21 local artists and observe them in the process of creating original artworks at nine studios and galleries located throughout Fountain Hills. Free. 10 a.m.–4 p.m. See website for participating locations. fountainhillsartleague.com

Writer Joseph J. Airdo

March 3–19

‘SOMETHING ROTTEN’

Scottsdale Desert Stages Theatre presents its production of “Something Rotten.” See website for price and times. Scottsdale Desert Stages Theatre at Fashion Square, 7014 E. Camelback Road, Suite 0586, Scottsdale. 480-483-1664; desertstages.org

March 3–26

‘THE PERFECT PARTY’

The Theatre Artists Studio will present its production of “The Perfect Party,” a comedy with pointed satire, a touch of farce and lots of laughs. $25; student, senior, military and group discounts available. See website for times. The Theatre Artists Studio, 4848 E. Cactus Road, Suite 406, Scottsdale. thestudiophx.org

March 3–April 19

‘ANGELS IN AMERICA’

Fountain Hills Theater will present its production of “Angels in America, Part One: Millennium Approaches,” an epic drama, set amidst the AIDS crisis and a conservative Reagan administration of the mid-1980s, in which New Yorkers grapple with life and death, love and sex, heaven and hell. $32; youth, student and senior discounts available. See website for times. Fountain Hills Theater, 11445 N. Saguaro Blvd., Fountain Hills. 480-837-9661; fhtaz.org

March 4

CONTEMPORARY ART PERSPECTIVES

The Jorge Mendez Gallery will host an optioning reception for its group exhibition, which will focus on contemporary/ abstract art. The exhibition will include works by Joseph Breton, Gordon Studer, Cheryl Taves, Ariel Vargassal, Jylian Gustlin and Alvaro de Matias. Free. 6–8 p.m. The Jorge Mendez Gallery, 20789 N. Pima Road, Suite JK-100, Scottsdale. jorgemendezgallery.com

March 5

CONTRASTS FOR STRINGS

MusicaNova Orchestra will perform a fascinating program that takes the audience on a journey of discovery, demonstrating the versatility of the string orchestra. $33.50+. 2 p.m. Musical Instrument Museum, 4725 E. Mayo Blvd., Phoenix. musicanovaaz.org

March 5

FEINSTEIN & THIBAUDET

Michael Feinstein and Jean-Yves Thibaudet will perform a concert of music from George Gershwin, Cole Porter, Richard Rodgers and more as part of Arizona Musicfest. $62+. 7:30 p.m. Highlands Church, 9050 E. Pinnacle Peak Road, Scottsdale. azmusicfest.org

COMMUNITY

March 7–11

THE FESTIVAL ORCHESTRA

Writer Joseph J. Airdo

March 2023

Maestro Robert Moody will lead the Festival Orchestra — comprised of musicians from the nation’s finest orchestras — in a series of concerts as part of Arizona Musicfest. See website for price and times. La Casa de Cristo Lutheran Church, 6300 E. Bell Road, Scottsdale. azmusicfest.org

March 10–12

SPRING ART ON THE BOARDWALK

Sundance Creek Promotions will host an outdoor festival featuring talented local and regional artisans exhibiting fine arts, crafts, home décor and specialty gift items within the intimate setting of the Arizona Boardwalk’s center courtyard. Free. 10 a.m.–5 p.m. Arizona Boardwalk, 9500 E. Vía de Ventura, Scottsdale. sundancecreekpromotions.com

March 11

ART D’CORE GALA

A highlight of Artlink’s month-long Art Detour celebration, the Art d’Core Gala will recognize artists, donors, businesses, collectors, advocates and civic leaders who energize a creative culture that significantly contributes to our community and economy. Guests will enjoy a sparkling showcase of artistry that spotlights those who contribute to Arizona’s creativity and community. $125. 6 p.m. Park Central, 3121 N. Third Ave., Phoenix. artlinkphx.org

March 11

BEST OF SONDHEIM AND BERNSTEIN

March 11

MUSICAL CHAMPAGNE SALON

ProMusica Arizona will host its annual Musical Champagne Salon, a semi-formal evening giving guests an opportunity to mingle with its musicians and enjoy performances by exceptionally talented soloists and small ensembles. An extensive array of heavy hors d’oeuvres and delectable dessert choices along with flowing champagne, wine and other beverages will be served to attendees, and a silent online auction will add to the excitement. $100. 6 p.m. RSVP for location. pmaz.org

Carolyn Eynon Singers will perform a tribute to great American music composers Stephen Sondheim and Leonard Bernstein. $25; youth and group discounts available. 2 and 7 p.m. Don Bluth Front Row Theatre, 8989 E. Via Linda, Suite 118, Scottsdale. 480-591-7000; cesingers.com

March 11

IRISH FOUNTAIN FEST

The town of Fountain Hills will host a family-friendly event featuring food, fun and music. To add to the excitement, the town’s world-famous fountain will be transformed into a bright emerald green geyser at Noon and 4 p.m. Free. 11 a.m.–5 p.m. Fountain Park, 12925 N. Saguaro Blvd., Fountain Hills. fountainhillsaz.gov

March 11 and 12

EXPERIENCE IRELAND

The Musical Instrument Museum will celebrate the music and culture of Ireland. See website for schedule of events. $20; youth discounts available. 9 a.m.–5 p.m. The Musical Instrument Museum, 4725 E. Mayo Blvd. Phoenix. 480478-6000; mim.org

COMMUNITY

March 2023

March 11 and 12

‘THE REEL ARIZONA’

Scottsdale Garden Club will present a flower show featuring floral design interpretations of movies filmed in Arizona and Southwestern horticulture grown by garden club members from throughout the Valley. Free. Saturday Noon–6 p.m.; Sunday 1–4 p.m. Mustang Library, 10101 N. 90th St., Scottsdale. scottsdalegc.org

March 12

GLENN MILLER ORCHESTRA

The Glenn Miller Orchestra will perform a concert featuring seven decades of hits. The 18-member ensemble recently celebrated its 65th anniversary and continues to play many of the original Miller arrangements alongside more modern selections performed in the distinctive Miller style and sound. See website for price. 2 p.m. Scottsdale Center for the Performing Arts, 7380 E. Second St., Scottsdale. scottsdaleperformingarts.org

March 14

‘HEROINES OF THE BAROQUE’

One of Arizona Bach’s most beloved performers, Josefien Stoppelenburg, returns to do her own program combining the flamboyance of Handel’s operas and the intimacy of solo cantatas from the French Baroque. Heroines will come to the fore as the abused Susanna, the vengeful Lucrezia, and the exultant and mournful Cleopatra. Stoppelenburg’s husband, Stephen Alltop, will accompany and present solo harpsichord works. $30+. 7:30 p.m. Saint Barnabas Episcopal Church, 6715 N. Mockingbird Lane, Scottsdale. arizonabachfestival.org

March 16

March 23–26

CAVE CREEK RODEO DAYS

Cave Creek Rodeo Days will present its 46th annual event, featuring three thrilling Professional Rodeo Cowboy Association performances as well as a night that, newly added this year, will showcase the bull riders and bullfighters that bring fans to their feet. $30. See website for schedule of events. Cave Creek Memorial Arena, 37201 N. 28th St., Cave Creek. cavecreekrodeo.com

JENNYFER STRATMAN ARTIST RECEPTION

Explore a collection of artwork rich with emotion, content and form. Artist Jennyfer Stratman’s work explores interconnections between everything from the subatomic to the galactic, expressed primarily through figuration and natural elements. Wine and appetizers. Free. 4–7 p.m. Grace Renee Gallery, 7212 E. Ho Road, Carefree. 480575-8080; gracereneegallery.com

March 16–18

ALEX SEPKUS

French Designer Jeweler will host a special showcase featuring New York fine jewelry designer Alex Sepkus — whose work reflects an irresistible playfulness and quirkiness that is unrivaled in the world of the goldsmith. Free. 10 a.m.–5 p.m. French Designer Jeweler, 7148 E. Main St., Scottsdale. 480-994-4717; frenchonmain.com

Writer Joseph J. Airdo

March 17–April 1

‘ANTONY & CLEOPATRA’

Southwest Shakespeare will present its production of “Antony & Cleopatra.” $55+; youth, student and teacher discounts available. See website for times. Mesa Arts Center, One E. Main St., Mesa. shakespeare.org

March 19

SCOTTSDALE PHILHARMONIC

Scottsdale Philharmonic will perform a concert of classical music. $15 donation. 4 p.m. Scottsdale Center for the Performing Arts, 7380 E. Second St., Scottsdale. 480-499-8587; scottsdalephilharmonic.com

March 19

ZUKERMAN TRIO

The acclaimed Zukerman Trio will present an unforgettable afternoon of musical mastery as part of Arizona Musicfest. $52+. 2 p.m. Pinnacle Presbyterian Church, 25150 N. Pima Road, Scottsdale. azmusicfest.org

March 21

KELLI O’HARA

Broadway’s leading lady Kelli O’Hara will take the stage as part of Arizona Musicfest. $49+. 7:30 p.m. La Casa de Cristo Lutheran Church, 6300 E. Bell Road, Scottsdale. azmusicfest.org

March 23–April 29

‘STEEL MAGNOLIAS’

Don Bluth Front Row Theater will present its production of “Steel Magnolias.” $30; youth, student, senior, military and group discounts available. See website for times. Don Bluth Front Row Theater, 8989 E. Via Linda, Suite 118, Scottsdale. 480-3140841; donbluthfrontrowtheatre.com

March 24 and 25

AARON HENRY JEWELRY

Meet the father and son team behind this luxury jewelry collection.

Each brilliant piece is hand-crafted bringing classical Old World quality to modern design. Free. 10 a.m.–5 p.m. Grace Renee Gallery, 7212 E. Ho Road, Carefree. 480-575-8080; gracereneegallery.com

March 24–April 9

‘SCAPIN’

Fountain Hills Theater will present its production of “Scapin,” a wild physical comedy brimming with zany characters and improvisation. $32; youth, student and senior discounts available. See website for times.

Fountain Hills Theater, 11445 N. Saguaro Blvd., Fountain Hills. 480837-9661; fhtaz.org

March 26

100 CLUB BENEFIT CONCERT

The Orpheus Male Chorus of Phoenix will present an afternoon of male chorus music to benefit the 100 Club of Phoenix, whose mission is to provide financial assistance to families of first responders who are seriously injured or killed in the line of duty and provide resources to enhance their safety and welfare. $43+. 3 p.m. Mesa Arts Center, One E. First Street, Mesa. orpheus.org

March 26

YOUNG MUSICIANS SPRING CONCERT

Arizona Musicfest will present a spring concert during which some of the best young classical musicians in the state will showcase their astounding talent, maturity and artistry. $20. 2 p.m. The Musical Instrument Museum, 4725 E. Mayo Blvd., Phoenix. azmusicfest.org

COMMUNITY

March 2023

March 30

MONTE CARLO CASINO NIGHT

Creative Women of Pinnacle Peak will host an evening of gaming, hors d’oevres, adult beverages, raffles and more. Proceeds will be donated to the Phoenix Dream Center. $125. 6 p.m. Troon Country Club, 25000 Windy Walk Drive, Scottsdale. creativewomenofpinnaclepeak.com

March 31

TITO PUENTE, JR.

Latin musician Tito Puente, Jr. will take the stage as part of Arizona Musicfest. $34+. 7:30 p.m. Highlands Church, 9050 E. Pinnacle Peak Road, Scottsdale. azmusicfest.org

April 2

‘SPRING HAS SPRUNG’

Salt River Brass will perform a concert of music designed to make you feel as though you are picnicking in the park on a beautiful Arizona air-conditioned day. $19+; youth, student and senior discounts available. 3 p.m. Mesa Arts Center, One E. Main St., Mesa. saltriverbrass.org

April 3

CHRIS BOTTI

Master trumpeter and composer Chris Botti will take the stage as part of Arizona Musicfest. $59+. 7:30 p.m. Highlands Church, 9050 E. Pinnacle Peak Road, Scottsdale. azmusicfest.org

April 7–9

‘THE MAGIC FLUTE’

March 27

ROSANNE CASH

Singer-songwriter Rosanne Cash will take the stage as part of Arizona Musicfest. $61. 7:30 p.m. Highlands Church, 9050 E. Pinnacle Peak Road, Scottsdale. azmusicfest.org

Arizona Opera will present its production of “The Magic Flute,” Mozart’s beloved fairytale of darkness and light which explores the journey in search of truth and reason, love and enlightenment. See website for price. Friday and Saturday 7:30 p.m.; Sunday 2 p.m. Symphony Hall, 75 N. Second St., Phoenix. azopera.org

April 11

THE FOLK LEGACY TRIO

The Folk Legacy Trio — featuring former members of the Kingston Trio, The Limeliters and The Diamonds — will perform a concert of beloved songs from the 50s, 60s and 70s as part of Arizona Musicfest. $41+. 7:30 p.m. La Casa de Cristo Lutheran Church, 6300 E. Bell Road, Scottsdale. azmusicfest.org

April 12 and 13

KATHERINE JETTER

Couture jewelry designer Katherine Jetter will make a personal appearance during a special event to showcase her cutting-edge, wearable art pieces for bold and brilliant

Writer Joseph J. Airdo

women. Discover the secrets of her craft while marveling at the eye-catching rhodium hues and exceptional, hand-picked gemstones that individually tell Jetter what they need during her design process. Free. 10 a.m.–5 p.m. Grace Renee Gallery, 7212 E. Ho Road, Carefree. 480575-8080; gracereneegallery.com

‘CHOLLA REFLECTIONS’ DEBUTS IN NORTH SCOTTSDALE

A new public artwork has joined the Scottsdale Public Art Permanent Collection at a Scottsdale Water building in North Scottsdale. A collaboration between Keep Scottsdale Beautiful and Scottsdale Public Art, “Cholla Reflections” was created by public artists Kelly O’Brien and Patrick Renner of Houston’s Flying Carpet Creative Studio and university students Jessica Arnold, Rigoberto Berber-Arias and Alan Estrada Sanchez. Flying Carpet Creative Studio produced five earth-cast concrete monolith sculptures for the site and collaborated with the student team to create artistic metal elements on the bridge, sandblasted elements on the sidewalk path and hand-cast pavers. scottsdalepublicart.org

SCOTTSDALE STUDENT EARNS SCHOLARSHIP

A student who caddied at Desert Forest Golf Club in Carefree, Arizona, has been awarded the Evans Scholarship — a prestigious full housing and tuition college grant offered to golf caddies, following an online selection interview late last year. Nicholas Van Laarhoven of Scottsdale will begin college this fall as an Evans Scholar, where he plans to study finance. Van Laarhoven, who is currently a senior at Chaparral High School, is the third Desert Forest caddie to be awarded the Evans Scholarship. wgaesf.org

F“Flowers are used in food by someone who cares about you, and who cares about the beauty of what you are about to eat,” writes Constance Kirker in her book, “Edible Flowers: A Global History.”

The addition of edible flowers to a dish can take it from simple to spectacular. Just take a look at the social media pages of some of the Valley’s top dining establishments: On FnB’s Instagram feed, mouthwatering images of delectable soups, salads, vegetables and deserts pop with colorful accents of vibrant violets, sunny nasturtiums and pretty-inpink snow pea blossoms.

Writer Rebecca L. Rhoades

Latin-influenced eatery Vecina’s feed is dominated by photos of sparkling cocktails; their presentation in simple Collins and rocks glasses is elevated with cheery marigolds, ruffled carnations and sprigs of petite dandelions. And on Yelp, customers of Valentine post images of oyster mushrooms topped with pansy petals and breakfast buns sprinkled with dried mini magenta-hued blossoms.

Not just fancy garnishes, these flowers are meant to be part of the meal — something to be appreciated visually and savored with each bite.

“We don’t need to eat flowers, but they do provide this jolt of energy, almost like a buzz, that makes a plate of food or a drink come alive with joy,” says Emily Heller.

And she should know. Heller, a journalist turned gardener, cultivated all of these beautiful blossoms.

People have been using edible flowers for centuries — for appearance, for medicinal purposes and for flavor. Heller began experimenting with the blooms in the mid-2010s after getting involved in Community Exchange, a program

We don’t need to eat flowers, but they do provide this jolt of energy, almost like a buzz, that makes a plate of food or a drink come alive with joy. Emily Heller

Photography by Loralei Lazurek

Phoenix gardener Emily Heller’s edible flowers add color and joy to your plate.

Emily Heller cultivates three gardens in the Valley. Her Tempe home sits on one-third of an acre. She also leases farmland in Chandler, where she grows hibiscus. And in South Phoenix, she has a plot at Spaces of Opportunity, a 19-acre community garden designed to provide local residents with access to healthy, farm-fresh foods.

that helps small growers display their products at farmers markets. At the time, she was selling vegetables, herbs and cut flowers.

“I was talking with a regular customer of mine about flowers, and this customer was telling me about nasturtiums — how they’re a great flower and they taste so delicious,” she recalls. “I had always grown nasturtiums because they’re easy to grow and they look great in the garden. So, I started nibbling on the flowers that I had brought to market, and it was just such a cool moment.”

Nasturtiums have a sweet yet peppery flavor. They can be stuffed, added to salads, infused in vinegar or alcohol, or even dried and mixed with sea salt for a flavorful finishing salt.

Heller started studying edible flowers — understanding the environmental conditions in the low desert, learning what crops can grow flowers and figuring out which blossoms are edible and also taste good.

“Now, at every market without fail, one of my customers will say, ‘I had no idea you could eat those flowers,’” she says. “I love the opportunity to connect with people who want to know about local produce that will make their salads, cupcakes or charcuterie boards beautiful and exciting.”

FLAVORSOME FLORA

As the owner of Bene Vivendo — “The Good Life” — Heller cultivates three gardens. Her Tempe home sits on one-third of an acre. Here, in raised beds, she grows crops that need constant oversight.

She also leases farmland in Chandler, where she grows hibiscus. The large tropical heat-tolerant plant is a row crop, growing as tall as 6 to 7 feet. Its blossoms have a tangy, fruity flavor, and they can be eaten plain, mixed into a tea or even candied.

In South Phoenix, Heller has a plot at Spaces of Opportunity, a 19-acre community garden designed to provide local residents with access to healthy, farm-fresh foods.

“Edible flowers make up about 20% of what I grow,” Heller notes. “If I were to add in bouquet flowers or decorative florals, then that would probably go up to 65% or 75%.”

Herbs and vegetables comprise the remainder of her yield.

“When I grow things, I usually select items that can be listed across multiple categories,” Heller explains when asked about what types of edible flowers she cultivates. “For example, I’m growing snow peas right now, and I’m selling the flowers as edible. They’re gorgeous — purple and pink and magenta colored.

“The flowers are going out the chefs as well as into the marketplace. I have a restaurant that buys 2 to 3 pounds of dill from me every week. And they just bought 300 snow pea flowers a couple weeks ago.”

In addition to nasturtium, hibiscus and snow peas, Heller also grows sweet william, snapdragons, violets and pansies, marigolds, bachelor’s button, begonias, carnations, hollyhocks, gladiolas, dandelions and Kiku chrysanthemums. For flowering herbs and veggies, she raises purple basil, dill, mint, artichoke, chicory and pink flowering rosemary.

“Now is a wonderful time for dill,” she adds. “It’s still young, and it has this lovely fresh sweetness to it. A big workhorse of my summer edible flower business is the hyacinth bean plant. It’s a legume flower, and it’s fantastic.

Emily Heller's Top 5

EDIBLE FLOWERS TO PLANT IN MARCH

Hollyhock: A mainstay of country cottage gardens, these impressive stalks covered in glorious infusions of pink, purple, yellow, blue, orange, red and white blossoms can shoot upward of 8 feet tall, so while they are low maintenance, they do require space to grow. They also attract a variety of pollinators. “The hollyhock produces an almost a satellite dish-type flower. It’s big and wide open,” Heller says. “It’s not especially tasty, but it’s a very pretty garnish. I suggest using the flower as a receptacle for a dip or sauce.”

Zinnia: These showy blooms are especially attractive, with layers of vibrant petals. They’re easy to grow in planters or raised beds, and they thrive in sunny areas. They’re also prolific — cut them, and they’ll continue to grow back throughout the season. However, the flowers, while edible, are quite bitter in flavor. “This is not a flower that you want to take a chip out of, but it’s basically nontoxic and it makes a pretty garnish,” Heller notes. Use the entire flower as a decorative element on cakes or add the petals to water and freeze for colorful ice cubes.

Marigold: “There are two categories of marigolds,” Heller says. “One that tastes medicinal, and then the other type, which has a spicy, citrusy taste.” The easy-to-care-for, drought-resistant signet marigold, also known as golden or lemon marigold, produces copious bright yellow, orange or paprika-hued flowers. The blooms not only look pretty, but they can be chopped up and used in a manner similar to tarragon. “Signet marigolds are very pleasant and have a little citrus zing,” Heller adds.

Basil: One of the most commonly used herbs, basil — in particular, sweet basil — is an integral seasoning in Italian cuisine. But did you know that you can also eat the plants’ flowers? The tiny white, pink or purple blossoms have a fragrance similar to the leaves and a slightly bitter taste. Heller grows purple basil in her gardens, but these aromatic ornamentals also look good in pots or window boxes. “You can use your flowers as well as the foliage in your food,” Heller says. Add the flowers as a garnish, infuse them in vinegar or olive oil, or brew freshly cut blooms into a tea.

Sunflower: The tall stately plants with the large yellow blooms are beloved for their tasty, healthy seeds that can be eaten as a snack, added to salads and baked goods for some extra crunch, or blended into a creamy paste that’s a delicious nut-free alternative to peanut butter. “Sunflowers are kind of bitter, but you can pluck off the petals and sprinkle them in a salad,” Heller suggests. “That way, you wouldn’t taste much of the bitterness, and the petals would add a gorgeous and exciting pop of color. Plus, sunflowers are so easy to grow here in the Valley. They basically need just full sun and water on a regular basis.”

Emily Heller started studying edible flowers — understanding the environmental conditions in the low desert, learning what crops can grow flowers and figuring out which blossoms are edible and also taste good.

“For any culinary herb, any herb you’re using for food, the flower also is edible. If you’re going to the trouble to make a nice herb garden, use the flowers. Pinch them off and toss them in a salad, or use them as a garnish on top of a tray of roasted vegetables. The flower tastes just like the culinary herb with a mixture of sweet nectar. A flowering herb is a delicious thing, and it offers a fairly straightforward way to begin exploring edible flowers.”

Heller sells most of her harvest at Uptown Farmers Market in Phoenix. Some restaurants have standing orders with her, and she’s not afraid to reach out to others to let them know about her seasonal bounty.

“I don’t try to sell to every restaurant because I’m an army of one,” she says. “I have to be kind of choosy about who I connect with in terms of getting my flowers in their kitchens or in their bakeries.”

Donald “Hollywood” Hawk runs the James Beard Award-nominated Valentine in Phoenix.

“Whatever Emily has, I buy,” he says. While the restaurant doesn’t use a lot of flowers in its menu, “we do buy the lablab [hyacinth bean] flowers, and

her hibiscus is fantastic. The reason we buy from her is she grows everything, but it’s not hydroponically done. Everything is incredibly flavorful, and you can tell the passion that she puts into it.”

When it comes to incorporating the flowers into his dishes, Hawk uses a tried-and-true — and simple — method: “We taste them, and then we fit them into wherever that flavor needs to go,” he explains. “Some we’ll turn into vinegar; others we’ll put directly on plates. They definitely can add to the dish.”

For Heller, including edible flowers in a meal is a way to let your dining companions know that you care about them.

“British chef Jamie Oliver says, ‘Garnish your food to show your guests that you appreciate them.’ By adding flowers, you’re taking that extra step to present your food very beautifully,” she points out. “Edible flowers aren’t just for big resorts or fancy chefs. You can use them, too. They can be an everyday lovely thing to add to a lot of dishes at home.”

benevivendofarm.com

Writer Joseph J. Airdo // Photography by Jimmy W. Fike

Waterlily

PPhotographer Jimmy W. Fike has spent the past 15 years creating a photographic archive depicting America’s rich trove of wild edible flora. To date, the project has taken him to 16 different states and allowed him to amass a collection of more than 175 specimens.

“The work sprung from disillusionment with the position of landscape photography in relation to pressing threats like climate change, extinction, pollution and the loss of commons,” Fike says. “Too often, the genre traffics in the aesthetics of nature instead of the inner workings of ecology. To address climate change and environmental degradation, I felt a radically different artistic strategy was necessary.”

Last spring, Red Lightning Books published the culmination of Fike’s journey — “Edible Plants: A Photographic Survey of the Wild Edible Botanicals of North America,” featuring more than 100 of the photographer’s images that have been selectively colorized to highlight the comestible part of each plant.

“By employing a system that makes it easy to identify both the plant and its edible parts, the images function as reliable guides for foraging,” Fike explains. “This functional aspect of the project directs viewers to free food that can be used for sustenance, or as raw material for creative economies.

Beyond functionality, Fike tries to construct images that operate on multiple levels theoretically and perceptually.

“Upon longer viewing, the botanicals begin to transcend the initial appearance of scientific illustration,” he says. “They writhe and pulsate, trying to communicate with you about their edible parts while hovering over an infinite black expanse.

“This opticality becomes a physiological parallel to the chemical effects of ingesting the plants and opens up a mystical space for contemplation, communion and meditation. The scientific yields to something potentially spiritual, as the viewer begins to experience our symbiotic evolution with the plant kingdom.”

Amaranth

THE FINE ART OF VIVIFICATION

To achieve the layered aesthetic of his work, Jimmy W. Fike photographs multiple specimens of the same plant and combines the best elements from each to create an archetypal rendering of the species.

“By judiciously rearranging, scaling and warping, I can vivify the plant and turn the ground into space,” Fike explains. “This subtle reference to shamanic scrying and other mystical forms of seeing nudges the work towards the numinous. I hope viewers carry this numinous experience back out into the landscape, into their communities, and see the plants that surround them in a fresh, wonder-filled way.”

The photographer adds that his work offers a dose of something palliative for the ills of alienation — “a sense of connection to a certain place, a certain ecosystem, a type of belonging.”

“With this in mind, I plan on continuing the survey until I have amassed an expansive enough crosssection of the botanical life on the continent to mount biome-specific exhibitions anywhere within the continental United States,” Fike says.

“I hope the photographic survey can serve as a historical archive of botanical life during eras of extreme change, and provide viewers all over the country an opportunity to feel the type of bond with their landscapes that will encourage health, engender wonder, help identify free food and — most importantly — inspire greater concern for environmental issues.”

Manzanita

Mesquite

Londonrocket

When you have this knowledge, plants are no longer just these anonymous, inanimate, green things. You really start to see them as beings and you begin to recognize them. It opens up a more numinous way of perceiving your natural environment.

Jimmy Fike

My favorite place to go to in Arizona is the Mogollon Rim. I love to go up there and go camping and backpacking and fly fishing for trout and, of course, take photography. So, this time of the year, I start looking at the weather forecast, waiting for those temperatures to amp up a little bit to where I can get back up to those higher elevations.

Jimmy Fike

Oxeye Daisy

Ground Cherry

The thing that has surprised me the most is just the sheer volume of plants out there that are edible. I have gone all over the country working on this project and, within a month, I am able to photograph 20 different plants. They are everywhere you go, everywhere you look. And it just transforms the way you experience a place and a landscape. There is just this beautiful cornucopia of edible plants all around us.

Jimmy Fike

Silverweed

About the Photographer

Jimmy W. Fike’s photographic work endeavors to push the tradition of landscape photography into the realm of socially and ecologically engaged practice. His series on wild edible plants has been exhibited extensively across the United States, featured in the Los Angeles Times, The Washington Post and Mother Jones and accepted into the permanent collection of the George Eastman Museum in Rochester, New York.

Born in Birmingham, Alabama, Fike earned a bachelor’s degree in art from Auburn University before a master’s degree in photography from the Cranbrook Academy of Art.

“There is something that is just so transformative about photography with the way that it reveals your personal vision and extracts something from the real world that seems to amplify what you are feeling on the inside,” Fike says.

Initially, Fike found his artistic inspiration and motivation in the Southern Gothic as he embraced his Alabaman roots and leaned into the literature of William Faulkner and Flannery O'Connor. However, during graduate school, he began doing a lot of work within the topics of technology — specifically, our relationship with it — and developed more of an interest in cyborg theory.

“I had been working with kind of a postmodern milieu and tradition for a long time,” Fike says. “And a lot of that stuff was really smart and interesting, but I began to feel like it had run its course. Instead of continuing to produce work filled with irony and fatalism, I decided to do some work that actually addressed the problems in an interesting way and offer a path forward.”

Fike began reading Buddhist teachings as well as Native American spirituality and history. He also delved into the work of Suzi Gablik — an American visual artist, author, art critic and professor of art history and art criticism who encouraged artists to be more responsible in practice and more responsive to their communities.

“She encouraged artists to make art that was not bashful about trying to take on problems and to intentionally seek out creative new solutions and new definitions of what art can be,” Fike says. “Stewing on all of those variables, the idea of creating art featuring plants popped into my head — particularly edible plants that could help people feel bonded to their local natural environments and help with issues related to feeling alienated and disconnected.”

Currently working as a residential art faculty member at Estrella Mountain College in Avondale, Arizona, Fike has devoted the past 15 years to producing art that he hopes encourages people to become environmentalists. Though it does much more, his art at the very least provides sustenance, revealing the natural world’s generous offering of free food.

jimmyfike.com

TThe cream-colored walls of Gennaro Garcia’s studio/ gallery showcase the works of a master creative. But look closely. Hanging among the framed giclees, monosilk prints and vivid multimedia works is a glimpse into the artist’s past. The simple watercolor painting depicts a classic Southwest scene: A pueblo ladder rests against the deep pink wall of a Santa Fe-style home. Nestled in a nicho is a Virgin of Guadalupe statue, while a potted sunflower grows next to a brick archway. The signature is dated 1998.

“That’s how I got started,” Garcia says, with a laugh. “When I first moved to Yuma, I started painting these pieces of canvas, and I would sell them at the mall for $25 each. I didn’t sell that many.”

Writer Rebecca L. Rhoades

A collector of his more current work found the piece on eBay and sent it to Garcia as a gift in 2014. Its price 16 years later: $3,600. A testament to the artist’s almost-storybook ascent.

Born and raised in Mexico, Garcia’s first passion was food. He spent his teens and early 20s working in his parents’ and then his own restaurants; a secondary job painting business signs with his older brother fostered his artistic talents.

In the mid-1990s, he came to the U.S. and spent the next few years managing an eatery in Yuma. After meeting his now wife, Briseida, he moved to Phoenix and got a job as an interior muralist. In 2006, he struck out on his own.

Today, he is one of the most prolific — and respected — artists in the Valley. His oeuvre encompasses a wide range

The whole idea of being an artist is to create art. The technique, the colors, the textures — they don’t matter.

The part I enjoy most is the learning process. That’s why I’m always creating something new.

Gennaro Garcia

Photography by Loralei Lazurek

Gennaro Garcia has plenty of future plans for his artelier. In addition to being a showroom for his art and a working studio, it will eventually serve as a gathering spot for special dinners.

of works, from oil paintings, prints and murals, to pottery and wood carvings. His brightly colored canvasses and prints, many of which feature Mexican icon Frida Kahlo or intricate skull-shaped trees of life, can be found in some of the top homes in the state. And his “Hecho a Mano” line of dishware, which display the outline of a pair of outstretched hands, is a favorite of homeowners and professional chefs throughout the Southwest.

“The whole idea of being an artist is to create art. The technique, the colors, the textures — they don’t matter,” he says of his ever-changing mediums. “The part I enjoy most is the learning process. That’s why I’m always creating something new.”

Most recently, the artist began experimenting with the traditional Mexican art form of Talavera pottery.

In 2018, Garcia started traveling to Puebla, Mexico, to study Talavera at Casa Uriarte, the oldest Talavera factory in the country. Founded in 1824, it’s also the largest, employing approximately 100 craftspeople who make each plate, urn and bowl by hand.

“The artists work with the same technique and in the same style, and use the same type of brushes, that they did 200 years ago,” Garcia explains.

“True Talavera is the most difficult art technique I have learned in my life. You see the artisans who have been doing this forever, and they do it so smoothly and beautifully that it’s almost like they’re drawing with a pencil.”

While Uriarte is known for its traditional designs — “tibors,” or lidded urns, also known as ginger jars; amphora vases; and tableware, all with floral patterns, Moorish crosshatches and dots, and “plumeados” or swirls — artists such as Garcia are bringing contemporary sensibilities the age-old art.

“I have painted cacti, Frida [Kahlo] and my ‘Hecho a Mano’ hands, but I use the plumeados from 200 years ago on the side,” he says.

Mariana Muñoz Couto, commercial director for Uriarte Talavera, adds that Gennaro’s work integrates a lot of things from Mexico as well as pop culture, but it’s not so highbrow that it’s difficult to understand.

Garcia never brought his Talavera to the U.S. because transportation costs and gallery commissions would consume most of the profit. Plus, any pottery he created in Mexico sold immediately. Then COVID happened.

Today, Gennaro Garcia is one of the most prolific — and respected — artists in the Valley. His oeuvre encompasses a wide range of works, from oil paintings, prints and murals, to pottery and wood carvings.

CREATING — AND THRIVING — IN A POST-PANDEMIC WORLD

“When COVID hit, the galleries started closing,” Garcia explains. “I had to adapt.”

Prior to the pandemic, Garcia frequently traveled to Mexico, working as a sort-of artist-in-residence in such idyllic destinations as Todos Santos, Valle de Guadalupe and Los Cabos. As the health crisis grew, he pivoted, and instead of making art for others to sell, he decided to open a series of “arteliers” — a portmanteau of “art” and “atelier.”

“What I did was start opening these kinds of spaces,” he explains. “I opened one in San Diego, in Los Cabos, in Todos Santos. They’re all the same idea, where I go and paint. I use them as galleries and as studios.”

In May 2022, Garcia signed the lease on half of a large space on Grand and 11th avenues — his first gallery in his hometown. The eponymous artelier opened its doors in early February.

In addition to Garcia’s paintings and prints, the gallery offers t-shirts, Hedley & Bennett chef aprons, cast iron cookware, totes, wine bags and much more, all featuring the artist’s distinctive designs.

The showstopper, however, is the Talavera. A custom-built arched display unit exhibits an eye-catching selection of pottery.

“I designed that piece of furniture just to showcase the Talavera,” Garcia says. “This is the first time that I bring the whole collection to Arizona.”

In the center of the cabinet is a massive tibor — at least 3 feet tall and decorated with a sea of blue plumeados and a black tree of life from Garcia’s “De la tierra es el hombre del agave la mujer” series: “From the earth is the man, from the agave the woman.” The piece recently was displayed at the National Museum of Mexican Art in Chicago.

In May 2022, Gennaro Garcia signed the lease on half of a large space on Grand and 11th avenues — his first gallery in his hometown. The eponymous artelier opened its doors in early February.

Surrounding the tibor are Talavera plates, bowls, mugs and other serving dishes, as well as a selection of enamelware. There are the iconic “Hecho a Mano” and “De la tierra es el hombre” designs; images of Frida Kahlo surrounded by cacti, flowers and butterflies; the Mezcal No. 5 motif, a playful take on the Chanel No. 5 perfume bottle; and a series that highlight a species of honeybees that were cultivated by the Maya more than 3,000 years ago and are now facing extinction.

In the center of the room, a long rustic table is bookended by two additional oversize tibors. One features a traditional blue-and-white finish; the other, a more exaggerated teardropshaped pot with a modern raised white-on-white botanical design.

“I wanted to do something completely different,” Garcia says. “From the beginning, my idea was to marry old-school Talavera with my own contemporary art. I want this piece to be the centerpiece of a very minimalistic house — a very modern, very beautiful, very Mexican house.”

THE INTERSECTION OF ART AND FOOD

Garcia has plenty of future plans for his artelier. In addition to being a showroom for his art and a working studio, it will eventually serve as a gathering spot for special dinners.

“I want to bring in winemakers from Mexico, chefs from Mexico, local chefs,” he says. “The idea will be to have dinner here, served on my plates, with my art around. Friends can bring records to play, or they can play the guitar or piano. And we’ll talk art. It’s going to be a fun space.”

The idea to combine art and food harks back to Garcia’s early days in his family’s eatery, blended with his current work designing and running restaurants.

Garcia has partnered with numerous food and beverage businesses to develop their interior decor, serveware and even wine bottles. Locally, these include the numerous Barrio Queen outposts, Ghost Ranch in Tempe, Salt Tacos y Tequila in North Phoenix and Tempe Public Market. Acclaimed Mexican chef Javier Plascencia has commissioned murals from Garcia and has used the “Hecho a Mano” plates in his establishments. And the artist also has worked with Naui winery in Valle de Guadalupe to design labels for its vintages.

Five years ago, Garcia joined forces with celebrated Phoenix restaurateur Aaron Chamberlin and chef Sunny Santana to open Taco Chelo, a taqueria on Roosevelt Avenue. The Mexican bistro is celebrated as much for its food as it is for its look. Garcia was responsible for the entire interior of the space, from the massive turquoisegreen bar to the skull-decorated light fixtures and Talavera tiles that wrap around the bar — even the enamelware mugs feature his artwork.

All these experiences combine in Studio Gennaro Garcia. It’s the culmination of a lifetime of creativity, learning and a passion for flavor in all aspects of being.

“This isn’t just my studio,” Garcia concludes. “It’s going to be a gallery, an art club, a food club — and just a space to create the world. Everybody’s going to be invited.”

artegennaro.com

Wild H ly Gall y

Two stories of eclectic American art awaits you at the Wild Holly Gallery, in the heart of Carefree. Featuring canvas, copper, bronze, paper art, artistic water features, glass, jewelry and ceramic treasures.

OOne of Bassel Osmani’s most treasured childhood memories is the Sunday afternoon meals his grandfather would cook up for family, friends and neighbors in his native Lebanon.

“On my mom’s side, my family is foodies to the extreme,” the Pita Jungle co-founder reveals. “[My grandfather] was a pediatrician but he was a big foodie. Everyone would come to his house on Sunday — family, neighbors — he had his hands in everything. We all learned to be food critics from the time we were little.”

In those days, dinner time also served as curfew. His mother would gather Osmani, his sister and two brothers for a family meal at the same time each night. It’s that gathering around the table with loved ones for good food and conversation that is at the core of his philosophy on life and success.

Bassel Osmani is one of three Arizona State University roommates who founded Pita Jungle — which now has 24 locations around the Valley.

Osmani is one of three Arizona State University roommates who founded Pita Jungle as young, ambitious, just-outof-college friends. Osmani, Fouad Khodr and Nelly Kohsok have gone on to successfully grow the business to 24 locations around the Valley, but it wasn’t in this entrepreneur’s original plans.

“At 18, like 90% of Lebanese people, you go abroad to get an education,” Osmani says. “My [physician] father didn’t want me to go through the French system, as was most common. He was impressed with the American educational system that he saw at the American University in Beirut where every student could have an audience with their professors. That is something that just wouldn’t happen in the French system. He wanted that experience for me of having access to all of my professors.”

Osmani’s North American educational journey began in Canada — primarily because he spoke French and not English at the time, but the cold weather had him pining for warmer climes. The decision was solidified when a friend attending UT Austin would call while sitting by the pool as Canadians were still shoveling snow. The biomedical engineering major used his time in Austin to tick off general education requirements while soaking up the legendary music scene in the Texas capital.

My favorite thing in my life is that I count myself lucky to have been able to grow within my own environment and economic system without having to respond to someone’s whims. It’s not a given that you will be happy when you work for someone else. I’m lucky and blessed that I’ve been able to control whom I work for: my patrons and employees. Bassel Osmani

Writer Shannon Severson // Photography by Loralei Lazurek

“The culture in Austin — the music, the creativity — it was super fun,” he recalls. “I saw Stevie Ray Vaughan many times and so many jazz bands. When I came to Phoenix, it was a big grid and every two or three miles there was a Safeway and a Circle K. The music scene wasn’t as good back then.”

While it took some time to cultivate better live music offerings, Phoenix did give him the chance to finish up that biomedical engineering degree at ASU and he thought he might go on to get an MBA or return to Lebanon to work in the medical space, but his home country was politically volatile and other opportunities began to arise in some unexpected places.

Osmani had worked odd jobs to stay afloat during college — a fast food gig at Wendy’s, a job as a residential advisor to help with tuition and an Arizona Republic paper route he shared with Khodr, who also worked at a small, family-run Lebanese restaurant. One night, the restaurant was in desperate need for help.

“Fouad [Khodr] asked me to help him out,” Osmani recalls. “They were slammed. At that point, I’d only worked at Wendy’s, never as a waiter, but it was Lebanese food and I did it. When I started serving, I had stage fright, but then you get a high — you get a rush — and you know what to expect. It’s liberating.

“The chef moved and opened his own restaurant. I got a call, ‘It’s an emergency. Can you come help?’ His server had left and it was just the chef and his wife in the kitchen. [The restaurant was] a small room with ten tables. I was by myself. I loved it. The music was good, the tables were rolling. They offered me a waiter job.”

It felt like the perfect fit — right across from ASU so Osmani could work the lunch rush, go to his lab and then return at 5 p.m. for the dinner shift.

“After 10 p.m., I’d make the owner and his friends sandwiches while they played cards,” he says. “Inflation [in Lebanon] had gone way up and my parents couldn’t help me the same way they had before. What kept me in college was working in that restaurant.”

A SHOESTRING AND A PLAN

At age 19, Osmani met Kohsok, who was getting her degree in broadcast journalism at ASU. Along with Khodr, the three rented a house in Tempe and eventually came up with the idea of launching a Mediterranean grocery store. They knew there was a market for it and had contact with a restaurant customer who was an international food importer. The hunt began for a space to rent. They scraped together $12,000 in cash and opened a Home Depot credit card

With a lot of hard work and willingness to take risks, Pita Jungle co-founder Bassel Osmani is living the American dream.

for whatever improvements might be needed.

“Our first site was on Apache and Terrace,” Osmani says. “We met with the landlord, Mr. Pasternak. He gave us a lot of time. We were novice negotiators; I think he was entertained. He must have wondered what we were up to but he helped us a lot and gave us a good price.”

As the trio surveyed their first rental property, they could see that it used to be a pizza shop and a new idea began to germinate.

“Suddenly, the plan changed,” Osmani reveals. “We knew restaurants so we decided, ‘Let’s do a restaurant.’ We wanted to do Mediterranean food that didn’t need a translator. I saw dishes that were so good at the restaurants where I worked, but because of the lack of description, people didn’t order them. We decided we should democratize the food. Everyone would like it if they knew what it was.

“We morphed very quickly. I wasn’t trained as a chef and neither was Fouad, but I had learned to cook by watching the “Great Chefs” series on [public television.] It was no frills, but you understood the techniques. Now, I had a restaurant [kitchen to practice in] and I would go in and do my thing. We morphed into doing global food with a healthy Mediterranean twist. It would be American and global, but healthier, using olive oil and low sodium, nuts, grains, etc.”

A handyman was hired to help with painting and restoring the existing tables on the property, which they tiled themselves. That Home Depot card came in handy as the entire

process ended up totaling about $15,000. For decor, a painter did some sponge work on the walls and then they approached students at the ASU art department to ask if anyone would like to display their art at the new restaurant. The artists would keep all the proceeds if a piece sold — a tradition that continues today.

“We can support artists and have great art in our restaurants,” Osmani says. “People like it. We created a place where people would linger and hang out. When we hired, we hired people like us — a large portion of our employees in the early days were from the surrounding local colleges. We had a policy against uniforms. We played cool music and had cool art. We started to get a reputation as a hip place and people began to come from all over to visit our restaurant. It became a place to see and be seen.

“The two partners and I were always there with the customers. We were there to entertain, like hosting people in our own home. We want to have that culture for our restaurants.”

CHANGE AND OPPORTUNITY

Through the toughest economic times, the trio has grown and persisted, started families, and managed the ups and downs of raising children and keeping connected with family overseas — Kohsok is French by birth and currently lives in France while her daughters attend college there. They have long maintained a productive working relationship and friendship.

“We never pay attention to who is doing what,” Osmani says. “We all take time and do what we need to do. We learned through the pandemic how to make it work long distance with Nelly [Kohsok].”

The trio owns the majority of their restaurant locations and a substantial number of the franchised stores are owned and operated by former Pita Jungle staff who have learned the core values of the business from the ground up.

Much has changed since the doors first opened in 1994, not the least of which is the way customers utilize food delivery apps. It can be a challenge to keep customers coming in to keep the fun and lively vibe that makes Pita Jungle such a popular Arizona institution with the tagline “The art of eating healthy.”

“The restaurants that are successful are providing experiences and we want to create that,” Osmani says. “We have different demographics at each of our locations, from college kids to soccer moms.”

Pita Jungle has had success with Tapas boards for sharing, happy hour small plates, drink specials and an innovative seasonal menu that changes three times per year, giving the chefs a chance to utilize in-season produce and blend Mediterranean flavors with other cuisines including Asian and Mexican. The restaurant has even introduced its own wine at an affordable price.

“We developed these wines with specific characteristics that pair with our food,” Osmani reveals. “Our cabernet sauvignon is a softer cab that goes well with leaner food and our chardonnay is less oaky.”

While the restaurant partners can’t be at every location all the time, they continue to focus on developing accessible, healthy, high-quality menu items, training employees to be welcoming and efficient and creating an environment where customers feel right at home.

Pita Jungle’s commitment to community involvement remains a priority. The restaurant has a well-established history of engaging with school systems, hospitals and shelters to give back to neighborhoods and organizations that do important charitable work.

LIVING THE AMERICAN DREAM

So, what does Osmani do when he’s not innovating new ideas or visiting Pita Jungle locations in person? He enjoys time with his wife Rachael — who he first met at the restaurant when they were in their 20s — and their children, he still cooks at home and he’s an avid pickleball player.

A pickle hummus was even developed with the restaurant’s special pickles that are brined in salt water instead of vinegar. It’s occasionally available on a seasonal basis. What first began as an April Fool’s joke ended up being a delicious innovation, but innovation is second nature to Osmani.

With a lot of hard work and willingness to take risks, Osmani is living the American dream.

“The dream is alive,” Osmani says. “My favorite thing in my life is that I count myself lucky to have been able to grow within my own environment and economic system without having to respond to someone’s whims. It’s not a given that you will be happy when you work for someone else. I’m lucky and blessed that I’ve been able to control whom I work for: my patrons and employees.

“I don’t know if I would have done better if I’d stayed with engineering. What makes me happy through it all is the extent of people, customers and employers who have touched me in a meaningful way. I hope that, along the way, I may have contributed, if ever so slightly, into their healthful and mindful way of being.”

pitajungle.com

Pita Jungle co-founder Bassel Osmani still cooks at home and is an avid pickleball player.

BOLD AND BEAUTIFUL

DAVID GROSS FINE GEMSTONE COLLECTION

From left clockwise:

18.37 carat cushion red spinel with trapezoid diamonds 1.35 carats set in a platinum and 18k yellow gold ring

6.02 carat blue sapphire heart with diamonds in platinum setting

8.09 carat emerald pink sapphire with diamonds .89 carats set in a handmade platinum and rose gold ring

7.43 carat oval sapphire with Old Mine cut diamonds 4.10 carats set in a platinum ring

7212 E. Ho Hum Rd. # 7 | Carefree, AZ 85377

Hours Tue.–Sat. 10 a.m.–5 p.m. By appointment Sun. and Mon. 480.575.8080

GraceReneeGallery.com

AA diorama of young seedlings gathered together for their first-grade class picture. A collection of hats, each featuring a beautiful botanical element. Dainty dried flowers attached to a small segment of a cactus skeleton. A downward flowing cascade of perennials.

These are just some of the sights that can be experienced during a Scottsdale Garden Club show. Held every other spring, the events showcase the best in design and horticulture. Think of it as a Tournament of Roses Parade, albeit on a much smaller scale.

“It is just a great way for our members to show creativity with flowers,” says Sharon Davis, chair of this year’s show. “And it is a great way for members to express their own creativity and ability to manipulate plant material and make it something that someone really loves to look at.”

Scottsdale Garden Club is the only garden club in the greater Phoenix area that currently holds

Writer Joseph J. Airdo

Photography Courtesy of Scottsdale Garden Club

such shows. This year’s event — held March 11 and 12 at Mustang Library in Scottsdale — will feature floral design interpretations of movies filmed in Arizona with Southwestern horticulture grown by garden club members from throughout the Valley.

“This year's theme is called ‘The Reel Arizona,’” Davis says. “The first class for this year is ‘Red River,’ which was a movie made in Arizona. Those entries must be a horizontal creative line design with a background and an underlay that displays the particular exhibit.

“The second class is ‘Broken Arrow,’ which was another movie made in Arizona. The third class is ‘Tombstone.’ For that one, entrants have to take objects in real life and put them together as a background for whatever you are going to do for a flower display.

“In each class, there are four entries, which are reviewed by a group of Arizona federated judges who come from all over the state. Entrants receive ribbons based on how they judge your display against the criteria for that particular kind of design.”

Davis says that participants usually create prototypes of their entries in the weeks leading up to the show. Of course, the real McCoys are not constructed until the day before or the day of the event to ensure that all plant material is as fresh as possible and in absolutely pristine condition.

“Generally, all of the plant material is live — although there are some categories where it can be dried,” Davis adds. “If you are using dried plant material, then you can paint it. But if you are using fresh plant material, you cannot alter it in any way.”

It is just a great way for our members to show creativity with flowers. And it is a great way for members to express their own creativity and ability to manipulate plant material and make it something that someone really loves to look at.

Sharon Davis

In addition to single-exhibit displays, there are also table entries, for which participants set up a table as if two people were going to eat at it, making an arrangement that complements the displayed elements. There is also a category called botanical arts, for which participants make hats or wreaths out of living or dried plant materials.

“We also have a youth division,” Davis says. “Aurien Preiss chairs that and works with a couple of different schools in Scottsdale. It is a big job to recruit teachers and go into the classrooms to help the students prepare their entries. I think that it is just great to see these kids work with plants. The whole object of that division is really to get the next generation interested in nature and plants.

“There is also a horticulture division, for which all entries have to have been grown by the individual entering it. That goes from roses to perennials and even citrus — which is a very big category here, of course, because so many people have citrus trees in their own backyard.”

Davis, who is also the president of the Arizona Federation of Garden Clubs, moved to Scottsdale seven years ago and, being an avid gardener, immediately joined Scottsdale Garden Club. She also participates in a show on the east coast, where she spends each summer, and is eagerly anticipating its event, “Eureka!” themed around inventions.

“When I was president of that club, I did a survey of members and discovered that one-third of the club was interested in floral design, onethird of the club was interested in horticulture and one-third of the club was interested in both,” she notes. “So there is this very strong crossover between horticulture and design.”

However, she believes that people are especially interested in the Scottsdale Garden Club because of its emphasis on the design element.

“That is not true of some other garden clubs in the Valley,” explains Davis, noting that Tucson, Yuma, Sedona and Kingman also have garden clubs with a strong emphasis on design. “We are a relatively small garden club. We only have about 45 members. We meet once a month at the McCormick Ranch Golf Club. We have lunch and hear from a guest speaker who presents a topic related to flowers or horticulture.”

At the end of the day, Davis says that the primary purpose of federated garden clubs is education-based.

“We sponsor courses in which people can become consultants in landscape design, horticulture or gardening,” she concludes. “If you are a member of a federated garden club, you are allowed to take those national courses. So education is a big part of what we do; but we also just enjoy growing and working with flowers.”

scottsdalegc.org

Asparagus Prosciutto Wraps

Serves: 4

Ingredients:

1 tablespoon unsalted butter

12–16 medium-diameter asparagus spears

1 tablespoon extra-virgin olive oil

1/4 teaspoon Kosher salt

1 sheet puff pastry, thawed according to package directions

4 slices prosciutto, 4x4 inches or larger, thinly sliced

6 ounces white cheddar cheese, divided into 8 slices

1 large egg

1 tablespoon honey

Freshly ground black pepper

Directions:

Preheat oven to 400 degrees and line a 12x18-inch sheet pan with parchment paper. Remove egg from the refrigerator and set out to warm up a bit.

What better way is there to welcome spring than with these delicious asparagus prosciutto wraps? They are stunning to look at and highlight a beautiful spring vegetable — asparagus. They are easy to make but look like you've worked all day on them. I love the combination of white cheddar cheese, prosciutto and asparagus, all wrapped together in puff pastry then glazed with a honey-tinged egg wash. Add some edible flowers to your platter to make it pop!

Melt butter in a small microwave-safe bowl or measuring cup. Set aside to cool.

Lay out asparagus on a plate and drizzle with olive oil. Sprinkle with the kosher salt and toss with your fingers to coat.

Lightly flour a work surface. If puff pastry is not square, roll it out a bit to form a square. Cut puff pastry into four equal size squares. Rotate squares with a corner facing up and down, like a diamond.

Prepare egg wash by adding honey and egg to the bowl with melted butter. Stir well to combine. Set egg wash aside.

Top each diamond with a slice of prosciutto, folding as needed to fit over the surface. Top with 3–4 spears of asparagus and two slices of cheese.

Fold the left side of the pastry over asparagus and cheese and brush with egg wash. Fold the right side over the first side. Brush the top and sides of the pastry with more egg wash, being careful not to use too much. Sprinkle with fresh ground pepper.

Bake until pastry is golden and cheese is nicely melted, 14–18 minutes.

Writer and Photographer Francine Coles thefancypantskitchen.com