Images Arizona May 2018 by Images Arizona Magazine

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Writer Lynette Carrington

Writer Amanda Christmann

BEAUTY DISCOVERED

ALL ABOARD

EDIBLE ELEVATION AT FLOURISH Writer Lynette Carrington

COMMUNITY EVENTS Writer Amanda Christmann

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SHAPING THE DESERT PALETTE

Writer Amanda Christmann

BLACK BEAN & CORN SALSA

Photography by Loralei Lazurak

Writer Kyndra Kelly

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PUBLISHER Shelly Spence

MANAGING EDITOR Amanda Christmann

GRAPHIC DESIGNER Meaghan Mitchell

CONTRIBUTING WRITERS W. James Burns, Ph.D. Lynette Carrington Amanda Christmann Sue Kern-Fleischer Gregory Granillo Kyndra Kelly Kenneth LaFave Lara Piu Shannon Severson

PHOTOGRAPHERS Scott Baxter Bryan Black Kyndra Kelly Loralei Lazurek Brandon Tigrett

ADVERTISING SALES Tatum Williams 480-280-9490 tatum@imagesaz.com

Images Arizona P.O. Box 1416 Carefree, AZ. 85377 623-341-8221 imagesarizona.com Submission of news for community section should be in to shelly@imagesaz.com by the 5th of the month prior to publication. Images Arizona is published by ImagesAZ Inc. Copyright © 2018 by ImagesAZ, Inc. All rights reserved. Reproduction, in whole or part, without permission is prohibited. The publisher is not responsible for the return of unsolicited material.

Local First A R I Z O NA

Although I grew up on the West Coast, I was raised on Midwest values. “Company coming” meant we cleaned up our rooms and had a pitcher of lemonade waiting in the fridge. Getting together with friends and neighbors was a special time, and I still have fond memories of some of those moments etched in my mind. Today, we are sometimes more social than ever, but less connected. Thanks to social media, we can keep in touch with the day-to-day happenings of friends and family from thousands of miles away, but we often find ourselves less connected to those in our own neighborhoods. I am grateful to live in a community where there are so many ways to connect. From balloon festivals to live music and more, there are plenty of opportunities to get to know each other and to create new memories. It’s a big part of why we live here—in fact, it’s who we are. Thank you, once again, for allowing Images Arizona to be part of your lives! Every advertiser and every reader (you included!) make it possible for us to share the faces and places of our community, and to share the things that bring us all together. It’s that spirit of gratitude that makes it so easy for our family of writers, photographers and behind-the-scenes professionals to love what we do. Cheers! Shelly Spence Publisher, Images Arizona magazine shelly@imagesaz.com 623-341-8221

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Writer Lynette Carrington // Portraits by Mark Morgan and Elena Thornton

There used to be a time when artist Niki Woehler was too shy to share her love of creating art. But as with any talented artist, there is simply no way to contain artistic passion; it bubbles to the surface where it can be seen and get the attention that it deserves. Woehler’s painting talent has always been there, but the passion came knocking loudly and incessantly just a few years ago.

“When I paint, I’m a mess,” she explains. “A friend who was also a client at the time called, and I was scrambling to answer the phone because I was covered in paint.”

Blessed with a natural ability for painting and creating, Woehler had no formal art training. She kept her art endeavors well hidden from others, indulging in it as a private hobby.

“I told her I didn’t want to tell people because I didn’t want them to tell me I was bad at it,” says Woehler.

“I’ve been a ‘closet artist’ for 20-something years,” explains Woehler. “I did art when I needed a happy place. I painted when I needed to de-stress or just break away. I never told anyone that I painted unless they were in my house. Even my good friends didn’t know.” Woehler had been in a successful marketing career for 30 years. Incredibly accomplished, she was running focus groups at the age of 14, working as a paid copywriter by the age of 16, and went to college for advertising and marketing. Her yearning to create art as a full-time career hit her about five years ago. “I really wasn’t feeling fulfilled in my job anymore,” says the artist. “I started painting a whole lot more and I actually started to play hooky from work.” It was one of her marketing clients that caught her skipping one day who changed the course of Woehler’s career.

She admitted to her client that she had been painting, and the client assumed she was painting her walls. She explained to her client that indeed she was a painter.

The client demanded photos of Woehler’s work or threatened to fire her. Woehler sent photos, and the client immediately wanted her to create something for her home. “She loved it and commissioned me to do two more paintings,” says Woehler. “She said, ‘Niki, you’re amazing at marketing, but this is what you should be doing.’” After giving it some thought, Woehler decided to do a test using Facebook. She posted a painting on the social networking site and it sold within an hour. Suspecting it was just a fluke, she tried it again with the same results. Positive comments about her work continued to pour in, but still Woehler wasn’t convinced. She posted another work, and once more, it sold immediately. “This was a sign from the universe that I could do this as a career,” she said. “I shut the whole marketing thing down in 30 days, and I’ve been painting professionally ever since.

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The Space Between

Time After Time

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Walking On A Dream

“I sat down and made a list of all the ways I could make sure I was successful in this endeavor,” says Woehler. “There are so many incredibly talented artists— incredibly talented. But if you don’t know how to get your work out there and who to talk to, these amazing artists can wind up living in obscurity with art piling up in their studio. I didn’t want to be that artist.”

the art of organization

Giving herself a leg up, Woehler hired a consultant to teach her the business side of art. The consultant gave her specific avenues to pursue, and that input proved to be valuable. “It was one of the best gifts I’ve given myself,” she says. Woehler's style is free-form. It is about color and peacefulness. “I have this crazy fixation on symmetry. For me, I need flow, peacefulness and symmetry, but symmetry within chaos,” she says. Although geometric styles and realistic paintings are interesting to her, she is devoted to her unique style. She adds with a laugh, “I was never one to color within the lines.” Painting is part of the fiber of Woehler’s being. “It’s like an itch I have to scratch,” she says. “Some days I paint acrylics on canvas and other days it’s resin on wood. Sometimes my work is a commission and I know exactly what I’m going to do.” Her background in marketing also comes into play frequently as Woehler has a unique insight into the types of clientele in the markets where she is represented, making it easier for her to create art that appeals to those in various geographic places. Woehler is represented by Forré & Co. Fine Art Galleries in Aspen and Vail, CO; Slate Gray Gallery in Telluride, CO and Kerrville, TX; and House of Anderson in Scottsdale. She is also one of a select

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Joyride Before Dawn

Kerrville, TX; and House of Anderson in Scottsdale. She is also one of a select few artists invited to show at Found:Re Hotel, a visual arts-centric upscale boutique hotel in downtown Phoenix.

c i s u M in May

FREE

ANTHEM, ARIZONA

Woehler’s work, “Silent Partners” was selected from more than 1,100 submissions to be part of a group show at Herberger Theater Gallery called “Face Off” that ran October 2016 through January 2017. “Silent Partners” also took first place at the Arizona State Fair fine art competition. Another large painting recently commissioned, “Unleashed,” now hangs in CBRE office and mixed-use space at The Esplanade. House of Anderson is not a dedicated art gallery. Rather, it is an immersive experience design gallery with art, furnishings and luxury interior design offerings and services. “They are wonderful and they have some of my work up,” says Woehler. “But, more of the work I do for them is when they’re designing for their clients. In those instances I get to go see the space in person and I love that.” Woehler particularly enjoys creating special commissions. “I get to see where a piece of art is going and I get to ask for photos of the wall it’s going to be on, plus the surrounding area,” explains the artist. “I always ask about the light because of the different paints I use. If I know a space has incredible natural light, I’ll use a different set of paints than I would if the artwork was going to hang in a space with no natural light. I have paints that ‘fire’ when natural light hits them. They actually change appearance.” Recently, Woehler has taken up some art lessons to broaden her skill set. “There are so many things that I know in my head I want to create, but I don’t quite have the technical ability to do it,” she says. “It’s another gift I’ve given myself and I’m expanding the tools in my toolbox.” “I decided when I was going to be an artist, I was not going to be a starving artist,” Woehler says. “I have three children. When you walk away from a career of 30 years into something so unknown, and I had not a nanosecond of training in, it was such a leap of faith. It has been one of the most incredible things I’ve ever done and it’s unbelievable that I get to do this.” nikiwoehler.com

FRIDAYS IN MAY • 7-9 P.M. ANTHEM COMMUNITY PARK 41703 N. GAVILAN PEAK PARKWAY

FOOD TRUCKS WILL BE ON SITE MAY 4. ICE CREAM TRUCK AVAILABLE MAY 11, 18 and 25.

The Hamptons Voted “Best Band in Arizona” in 2007 and 2010-2017, The Hamptons is a high-energy variety cover band that performs everything from jazz to classic rock to today’s latest hits.

Mogivoe, amlpeld-oupn performance

interact Get ready for an ! Not only does all ages will love s that audience of , but also classic rm country music Mogollon perfo originals. ck and their own rock, tropical ro

Shining Star Shining Star brightens up the night with its signature variety of R&B and dance tunes. The band makes the night a memorable one, as they perform songs by Michael Jackson, Robin Thicke, Bruno Mars, Beyonce and others.

g eal voTcahlistisisn ThetwR ters and o powerhouse

Fronted by usicians, edible group of m backed by an incr ive te rforms an ex ns The Real Thing pe t. en es pr m past to set list of hits fro

OnlineAtAnthem.com/EVENTS In case of inclement weather, visit the events page for announcements or cancellations.

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COMMUNITY

2018 MAY

Writer Amanda Christmann

May 3–6

BEAUTY AND THE BEAST Musical Theatre of Anthem presents Disney's Beauty and the Beast. You won’t want to miss this dynamic production, and support local art! Adult tickets $19; $16 for students, seniors and children 12 and under. 42323 N. Vision Way, Anthem. See website for schedule. musicaltheatreofanthem.org

May 4

May 4–13

Voted “Best Band in Arizona”

CAREFREE RESTAURANT WEEK

May 5

in 2007 and 2010-2017, The

Carefree Restaurant Association is

North Valley Youth Orchestra, North

Hamptons is a versatile, high-energy

proud to announce Carefree’s first

Valley Youth Strings and North

variety cover band that performs

ever Carefree Restaurant Week!

Valley Symphonettes will perform

everything from jazz to classic rock

Participating restaurants will

a concert at Cactus Shadows High

to today's latest hits. This is the first

showcase their menus at discounted

School. This concert will be a great

performance at Music in May. Food

prices. Two-course lunch menus $18;

opportunity to get to know more

trucks and more. Bring blanket or

three-course dinner menus $35; four-

about NVSO’s youth programs and

lawn chairs, a flashlight and friends!

course dinners $45. Support your

may inspire young string players

Free. Amphitheater at Anthem

local restaurants and try some great

in the North Valley to join. Free.

Community Park, 41703 N. Gavilan

food! A complete list of participating

5802 E. Dove Valley Rd., Cave

Peak Pkwy., Anthem. 7–9 p.m.

restaurants is available online.

Creek. 3:30 p.m. 623-980-4628;

onlineatanthem.com

carefreerestaurants.com

northvalleysymphony.org

THE HAMPTONS

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NVSO YOUTH PERFORMANCE

May 5–6

TCHAIKOVSKY AND MOZART CONCERT SERIES The MIM partners with the Phoenix Symphony to present the sublime, beautiful works of Tchaikovsky and his favorite composer, Mozart. Featuring exceptional soloists and musicians from the Phoenix Symphony. $58.50–$78.50. 4725 E. Mayo Blvd., Phoenix. 7:30 p.m. May 5; 2 p.m. May 6. 480-478-6000; mim.org

May 6

DUDE RANCHING IN CAVE CREEK Ride on over to Cave Creek Museum to learn from a real cowboy how to rope a steer. Make your own chaps and corsets, then relax by the “fire” for some old campfire songs and s’mores. Free for members; $5 for non-members. Reserve online. 6140 E. Skyline Dr., Cave Creek. 1:30–3 p.m. 480-488-2764; cavecreekmuseum.org

May 10–12

May 11

MOGOLLON BAND AT THE PARK It’s the second fun Friday for Music in May! Get ready for an interactive, amped-up performance that audiences of all ages will love! Not only does Mogollon perform country music, but also classic rock, tropical rock and their own originals. Mogollon also is one of the only country/country rock bands that still includes a fiddle in their performances. Ice cream and more. Bring blanket or lawn chairs, a flashlight and friends! Free. Amphitheater at Anthem Community Park, 41703 N. Gavilan Peak Pkwy., Anthem. 7–9 p.m. onlineatanthem.com

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May 18

SHINING STAR IN ANTHEM Shining Star brightens up the night for the Music in May series with its signature variety of R&B and dance tunes. The band promises to make the night a memorable one, as they perform songs by Michael Jackson, Robin Thicke, Bruno Mars, Beyonce and numerous others. Ice cream and more. Bring blanket or lawn chairs, a flashlight and friends! Free. Amphitheater at Anthem Community Park, 41703 N. Gavilan Peak Pkwy., Anthem. 7–9 p.m. onlineatanthem.com

May 19

MARILYN SCOTT AND THE WEST COAST ALL-STARS

May 19

ROYAL WEDDING CELEBRATION It’s a royal wedding celebration

NVSO BROADWAY AND OPERA FAVORITES

The MIM presents Marilyn Scott

at the English Rose Tea Room!

North Valley Symphony Orchestra

and the West Coast All-Stars. This

Celebrate of the royal wedding of

and the Las Vegas Master Singers

versatile performer has written

Prince Harry and Meghan Markle

will close out the 2017-18

several musical movie hits and

with television showings throughout

season with a fun-filled musical

bounced into multiple genres

the day. Enjoy tea, royal wedding

extravaganza. Get set for favorite

with songs like “I’ll Be Loving

cake, cucumber sandwiches and a

opera classics and timeless Broadway

You” and smooth jazz/adult

souvenir bag. Guests will take photos

standards, $5. North Canyon

contemporary albums, "Take Me

on the red carpet with life-size

High School Auditorium, 1700 E.

with You" and "Avenues of Love."

cutouts of the royal family and have

Union Hills Dr., Phoenix. 7 p.m.

$33.50–$43.50. 4725 E. Mayo Blvd.,

a chance to win a replica of Meghan

northvalleysymphony.org

Phoenix. 7:30 p.m. 480-478-6000;

Markle’s ring. $35. 201 Easy St.,

mim.org

Carefree. 10 a.m.–4 p.m. 480-4884812; carefreetea.com

May 19

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May 20

YOUTH ORCHESTRA AND STRINGS AUDITIONS North Valley Symphony Orchestra is

May 26

pleased to announce the first audition

CAVE CREEK BALLOON FESTIVAL

dates for the youth ensembles’

It's time for balloon festival fun! Celebrate a red, white and

upcoming 2018-19 season. If you can

blue Memorial Day weekend with live bands, massive glowing

meet weekly to rehearse and are willing

balloons, cocktails, food and everyone's favorite fireworks

to commit to the necessary practice,

show. Gone are the days of purchasing food, beverage script

NVSO wants you in one of their three

tickets and waiting in double long lines. Head straight for your

youth orchestras. Audition instructions

tasty eats and enjoy. Ticket pricing and schedule available online.

and excerpts online. Contact Josh

Park at 38406 N. Schoolhouse Rd., Cave Creek. $10 parking

Lynch at joshl@northvalleysymphony.

includes shuttle service; proceeds go to Cave Creek Unified School

org, or fill out the “Contact Us” page at

District. 5:30–10 p.m. cavecreekfestivals.com

northvalleysymphony.org

May 25

AIN’T NOTHIN’ LIKE THE REAL THING Fronted by two powerhouse vocalist sisters and backed by an incredible group of musicians, The Real Thing performs an extensive set list of hits from past to present, proven to grab the attention of any audience at the Music in May series final performance. The Real Thing is dedicated to providing a feel-good, energetic and exciting show, offering something for everyone. Ice cream and more. Bring blanket or lawn chairs, a flashlight and friends! Free. Amphitheater at Anthem Community Park, 41703 N. Gavilan Peak Pkwy., Anthem. 7–9 p.m. onlineatanthem.com

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AMAZING ARIZONA SUMMER CAMP REGISTRATION Cave Creek Museum is bringing back summer camp—Arizona style! Register now for Amazing Arizona camp for children in grades 4 through 7. Camp will take place June 11-15 from 9 a.m. to 1 p.m. each day. Cost is $75 for the first child in the family, $65 for additional children in family. Last year’s themes made learning fun, with topics like archaeology, edible plants, panning for gold, ranch life and more. 480-488-2764; cavecreekmuseum.org

June 4

MTA AUDITIONS FOR ANNIE JR. If your child is between the ages of 6 and 18 and has a budding love for the stage, Musical Theatre of Anthem is the place to be! Auditions for the June 14-17 production of Annie Jr. will be held in MTA’s new space. Tuition and costume fee is $325. Scholarships available. 42201 N. 41st Dr., Ste. B100, Anthem. 9 a.m. 623-336-6001; musicaltheatreofanthem.org shuttle service; proceeds go to Cave Creek Unified School District. 5:30–10 p.m. cavecreekfestivals.com

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EARLY BIRD TICKETS FOR PICKIN’ IN THE PINES

CAMP RISING STAR REGISTRATION

Purchase your three-day festival and

Camp Rising Star. Young actors

camping pass now for this year’s

between 7 and 17 from across the

Pickin’ in the Pines to be held Sept.

Valley are invited to center stage for

14–16 at Tuthill Park in Flagstaff. In

“The Wizard of Oz: Young Performers’

addition to a fun lineup of fantastic

Edition.” Sessions are June 4–16,

live music, there will be camping,

Monday through Friday, 8 a.m. to

jamming, kids’ activities, educational

noon. Shows will be June 16 at 2 p.m.

workshops, a band contest,

and 5 p.m. $275–$295 per student.

community barn dance and more.

starlightcommunitytheater.com

$78–$88. pickininthepines.org

Registration is open for Starlight Community Theater’s Summer 2018

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MAY 4: THE HAMPTONS

MAY 11: MOGOLLON BAND MAY 18: SHINING STAR

MAY 25: THE REAL THING

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(IN MAY) IN ME! Writer Amanda Christmann

For the past 16 years, Anthem residents have marked their calendars and readied their lawn chairs for Music in May. Each Friday night during the month of May brings a new headlining band, tasty treats and a neighborly good time to the Anthem Community Park Amphitheater. Now in its 17th season, Music and May has become a tradition among residents old and new—and for good reason: It’s free, it’s fun, and there’s nothing that brings families and friends together like food and live entertainment. Few could have guessed what a success Music in May would become back in its early days. The Anthem community itself was in its infancy, and Music in May was one of the early events that brought the community together. As the bands played on, neighbors got to know each other, parents danced with little children in front of the stage, and teenagers hung out doing the things that teenagers do. Today, those once-little ones are high school and college graduates, and former teens are homeowners themselves. New generations of families have joined the community, and though the faces have changed through the years, Music in May still brings everyone together.

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“Music in May rises to the top as an Anthem favorite,” says Anthem Community Council special events director Michele DeMichele. “It’s just hard to beat being outdoors with friends and family, live music and dancing, picnics and food trucks all in one place! With the bands we have lined up this year, anyone who attends is sure to have a good time.” Four fabulous performances take the stage Friday nights from 7 to 9 p.m. Bring blankets, lawn chairs, picnics and flashlights. Food trucks will be on site for the opening performance for the sixth year in a row; an ice cream truck will be available the remaining weeks.

This year’s lineup includes:

MAY 18: SHINING STAR Shining Star brightens up the night with a variety of bouncy tunes, from R&B to dance hits. The band is fantastic, and so is lead singer Jodi Light. Light began her entertainment career at the age of 5, when she landed an appearance on the Mike Douglas Show. She had her own Emmy-winning television show at the age of 8, and her performances have wowed national and international audiences live and on television—including at the White House. Light's voice may sound familiar; she is the voice behind jingles on 3TV, Phoenix 11, Fry’s and more, and she has been the voice behind rousing versions of the National Anthem at Phoenix Suns and Rattlers games.

MAY 25: THE REAL THING

MAY 4: THE HAMPTONS

This opening night band was voted Best Band in Arizona in 2007 and every year onward since 2010. Their talent is broad, and their impressive musicality allows them to perform anything from dance hits to dinner music. In Anthem, their performance will be high-energy, with lots of songs everyone can tap their toes and sing along to. One night with the band and you'll see—and hear—why The Hamptons are a Valley favorite!

MAY 11: MOGOLLON BAND If you haven’t heard Mogollon, you haven’t heard Arizona country music! For the last 36 years, this band has become nearly legend throughout the state for its interactive, amped-up performances! Not only does Mogollon rock country music, but also classic rock, tropical rock and their own originals.

The Real Thing is fast earning its reputation as one of the best emerging bands in Arizona. Fronted by powerhouse vocalist sisters Melisza and Jessica Gransbergen and backed by a versatile and talented band, The Real Thing brings its own charisma and style to its performances and plays everything from pop to Motown. Audiences love them, and you will too! Put your dancing shoes on (or your tennis shoes, because hey, we’re not picky), and grab your favorite people to join the fun each Friday night for Music in May. It’s a tradition that’s music to our ears—Anthem style!

Enjoy Music in May

Friday Nights in May 7–9:00 p.m. Anthem Community Park Amphitheater 41703 N. Gavilan Peak Pkwy., Anthem Free onlineatanthem.com

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South of the Outlets next to Swankyâ&#x20AC;&#x2122;s Fashion Boutique

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Humility can be a good thing.

With decades of running experience behind me and inspired by my theme, “running with cancer to beat cancer,” I was confident that I could conquer the Crown King 50K trail race one more time. My body had other ideas. Nineteen miles after starting the race, 12 miles short of the finish, I had to drop out. I was done. With cancer in my body, and surgery only four days away, the effort to run a difficult 31-mile trail run proved to be too much. I did not want to admit it, but if I’ve learned anything in my long running career, it has been to listen to my body. Sometimes it is necessary to stop, even though stopping is a humbling thing to do.

Ninety minutes after I’d decided to call it quits, the young couple working the aid station had everything packed up. I climbed into their Dodge Ram 4X4 truck and we headed north toward Crown King. Not even two miles later, the road went from rough to bad, and the big truck was struggling. I jumped out and ran ahead of the truck to guide the driver up, around and over the rocks. It was slow going. I’d run ahead, turn back, point directions, then run a little more. Why, I wondered, had I dropped out? I was still running! Soon it became obvious that the truck was not going to make it. Turning around was their only option, but something pulled me a different direction. I put on my pack, took a bottle of water, and said, “Thanks guys, but I can’t go back down. I’m going up on foot.” They wished me luck and drove away. Memories came flooding over me as I turned up the road. Twenty-six years ago, I ran my first Crown King race. The youth in my body! The adventure and thrill of being out there! They were life-changing moments. Friends. Good weather. Bad weather. It was like running back through time. Soon I came to my favorite stretch of the road, with the mountain on the left and the stream on the right. I stopped to take a long look because I knew it would be my last time. I wasn’t coming back. It was time to say goodbye. When I reached the next aid station perched on the side of the mountain, the only aid left was a pile of ice. I sat down, put ice cubes in my water bottle, and looked out at the familiar view. I knew that my life had changed, and it wasn’t just the cancer. I knew that I was ready to stop. To slow down. To do some different things. Writer Lanny Nelson Photography Courtesy of Lanny Nelson

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Goodbye, Crown King. It had been fun and wonderful, but it was time to move on. Time to go. I pressed on. The road was rocky and steep, and my water supply was low. I’d gone less than a mile when a Jeep came bouncing down the road. The driver leaned his head out and a friendly smile asked, “Are you the runner I’m looking for?” “I think I am,” I said. I climbed in and closed the door, and my time on Crown King Road ended. Four days later, I was wheeled into an operating room at John C. Lincoln hospital for a procedure called robotic laparoscopic prostatectomy. The surgery lasted approximately three hours, during which my prostate, some lymph nodes and cancer were removed from my body.

Like a new man. After hearing the good news, I realized that God had shown up on Crown King Road and blocked my way. As usual, I was being stubborn and pushing too hard into the danger zone. If I was going to beat the cancer, I had to stop running. Humbled and grateful, I sat in my hospital bed and said, “Thank you.” Darkness fell. Dinner arrived. “How are you feeling?” asked my wife. “Like a new man,” I said. milesbeneathmyfeet.com

I was cancer-free. Settled in my hospital room, with my Hoka running shoes tucked neatly into a bag (I would not be needing them for a while) I had nothing to do but lay there and think—and count my blessings. I learned that the cancer had been aggressive and had been trying to move to other parts of my body. The timing had been close, but all the reports indicate the cancer is now gone.

Anthem resident Lanny Nelson, known affectionately as “Lan the Running Man,” has logged about 75,000 miles in his running shoes. Recently, he embarked on a new, more challenging journey: surviving prostate cancer. Lanny has chosen to share his battle, and his hope, with our Images Arizona family.

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Writer Amanda Christmann // Photography by Bryan Black

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The only thing better than Arizona sunshine and moonrises are the delicious foods of the Southwest. In the North Valley, it’s not only the smoky bite of anchos, the kick of serranos, or the fun in experimenting with prickly pear, saguaro seeds and other desert bounty that makes for a good meal; it’s the brilliant infusion of local ingredients with other national and international flavors to create something wonderful. In the kitchen at Cartwright’s Modern Cuisine in Cave Creek, Chef Brett Vibber is doing just that. Each plate is his canvas, and his palette is an almost absurdly delicious combination of foraged and thoughtfully purveyed ingredients like prime beef from Niman Ranch; bold greens and tasty, colorful microgreens sourced from a Phoenix urban farm; and freshly-caught ahi and albacore brought in by families of ocean friendly seafood suppliers. “If we can forage ingredients ourselves, we do it,” says Vibber. “For everything else, we have built relationships with people and suppliers who care about sustainability and providing the freshest, most high-quality ingredients.” Vibber grew up in the Valley before his formal training in Japanese and Italian cuisine led him to kitchens in Rome, Panama City, Marina del Rey and other notable cities, ultimately opening Chicago’s renowned Roka Akor. He came full-circle in returning to Cartwright’s as head chef in 2014, and took the dive into ownership of Cartwright’s last year.

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If we can forage ingredients ourselves, we do it.

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He continues to pay tribute to Cartwright’s signature Sonoran ranch house roots, only now he’s doing it with a twist. The newly renamed Cartwright’s Modern Cuisine includes many old favorites, but also an updated, decidedly international twist to the menu, including an innovative selection of ocean-inspired dishes. New on the sushi menu is the salmon roll. It is crusted with saguaro seeds, a foraging swap for traditional sesame seeds. Inside is wild-caught sockeye salmon from northern Canada and daikon sprouts from SIFarms. It is served with house-brewed soy sauce and fresh wasabi. Another starter is the wagyu beef tartare, featuring beef from Lone Mountain Wagyu in Colorado, the only purebred wagyu ranch in the United States. Paired with pickled nopales, a huckleberry and local date emulsion, and radish greens from Mountain Sky Farms 10 minutes away from the restaurant, it’s a fantastic twist for meat-andpotato lovers and foodies alike. Among the new Cartwright’s entreés is Vibber’s favorite: Organic Ocean ling cod. In this creative dish, medallions of flaky, white ling cod are topped with a rich corn aioli and a surprise flavor, smoked trout roe. They’re served with delightfully smoky sweet chicos—a tribute to Puebloan Indians—and bacon-braised radishes and carrots from John Naughton of Mountain Sky Farms. It’s some of the best fish you’ll find in the desert! The on-the-menu items are often daring and delicious, though

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they’re tempered with old favorites like stroganoff, New York strip and salmon—each served with unrivaled, uniquely Arizonan sauces and sides. Vibber has perfected his art in such a way that, if you close your eyes and take time to enjoy each bite, it’s often possible to recognize each individual ingredient for its unique contribution. Every flavor is perfectly paired, and nothing is left to chance.

LEAVE IT TO THE CHEF While the menu has plenty to offer, it’s what’s not on the menu that really excites Vibber—and a growing number of his guests.

Old West Spirit. New West Talent.

The Chef’s Tasting option is, in a word, incomparable. For a price that is more than worth the experience ($75, plus an additional $30 for wine and drink pairings), diners get to try a seemingly endless line of Vibber’s favorite creations of the day. “My goal is to tell a story with the food, and it’s always different,” says Vibber with the kind of delight on his face usually reserved for Christmas surprises. Vibber invited Images Arizona publisher Shelly Spence, account executive Tatum Williams, and me to sample some of his work. He began by taking note of any food allergies or dislikes we had among us. As it turned out, we were a relatively easy bunch to please. Despite Tatum’s landlubber palate, we were up for anything and told him so. He accepted the challenge and surpassed our expectations with gusto.

Chef Bryan Dooley

Bryan’s Black Mountain Barbecue

Western Delights

Susan Fiebig

Etania Jewelry & Boutique

It’s A Divine Bakery

Vibber brought out plates full of amazing-ness, beginning with Hamachi with jalapeño ceviche, ahi with chipotle aioli, and duck with triton radishes and pickled huckleberries. He wooed us with albacore tuna with microgreens, dehydrated saguaro seeds and Japanese aioli with prickly pear infusion. He tested us (and passed) with chorizo-stuffed quail served with sumac and steamed corn ice cream with pickled ginger, dehydrated corn and fennel pollen. He left us wanting more with venison tenderloin with a smoked marble potato, local Swiss chard, and bacon and brown sugar chutney.

Bryan’s Side Door — Eat In, Take Out or Party! Seating for up to 50. Great for meetings. Choose your Side Door Menu.

THE CENTER OF ATTENTION 6130 East Cave Creek Road, Cave Creek, AZ Tuesday – Sunday 11 a.m. to 8 p.m.

(It’s A Divine Bakery Open 7 days a week — 7 a.m. to 8 p.m.)

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My goal is to tell a story with the food, and itâ&#x20AC;&#x2122;s always different.

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Then he wowed us with potato and herb ravioli with duck breast, served with smoked apricot and Calabrian chile relish. In all, we sampled 11 beautifully presented, creative dishes, each more delicious than the last, before he topped off our evening with his infamous deconstructed blueberry pie served with lavender, honey, and huckleberry ice cream, made fresh at The City Creamery a few doors down, then topped with dollops of mascarpone and lemon curd. It was a feast fit for a king, or three queens as it were, and was one of the most enjoyable culinary adventures any of us had ever had. Not only did we try dishes and combinations we may never think to order, but also we got a glimpse inside of Vibber’s ingenious mind. What’s more, we weren’t alone. Chef’s Tasting has become so popular, and for good reason, that it’s now at the top of the menu.

KIWANIS SPLASH PARK Now Open! Free daily admission 9:00 a.m. - 7:00 p.m. CAREFREE RESTAURANT WEEK May 4th - 13th Just in time for Mother’s Day! MEMORIAL DAY TRIBUTE May 28th 9:00 a.m. - 11:00 a.m.

Shop. Dine. Live Carefree!

Though there is distinctive change in the air at Cartwright’s Modern Cuisine, there is no doubt that Vibber is still giving Creekers and everyone else in the North Valley something to be proud of. It remains a destination restaurant for everything from a romantic evening out to a place for special events, and with Vibber at the helm, it will not disappoint. cartwrightsmoderncuisine.com

101 Easy Street, Carefree, AZ 85377 VisitCarefree.com M ay 2018

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Writer Amanda Christmann // Photography by Bryan Black

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In the days of old, hotels were as much a part of the landscape as outlaws and dusty trails. Built alongside stagecoach stops and train depots, they offered a respite from the dust and heat, along with a clean bath and a soft bed. Today, in a town where horses still share the roadways, Cave Creek’s Prickly Pear Inn is carrying on the tradition of Old West hospitality. The rooms may be bigger and far more comfortable than they were a century ago, but the idea of creating a cozy respite in the desert is the same. “When we saw this meandering Mexican-style property, we thought it would be a beautiful place for a boutique hotel,” said owner Paul Morina. He and wife Cherie set out to do just that. The result is Prickly Pear Inn and the adjoining Grumpy Ole Mule Mercantile, which opened doors the day after Thanksgiving. Turns out, they are just what Cave Creek needed. The hotel’s 11 upscale, tastefully decorated rooms, each with kitchenettes, large walk-in showers, large screen televisions and unique touches, are the perfect place to relax—right in the middle of all that Cave Creek has to offer. Custom ironwork, granite countertops and local artwork are all part of the ambiance, and it all comes together as something brilliant.

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Guest rooms are all on the second story, above the hustle and bustle of the restaurants and shops nearby. Most have private balconies that provide the same mountain view that the U.S. Cavalry soldiers who first stopped here must have eyed in awe. A comfortable shared balcony provides space for all guests to quietly enjoy a glass of wine or to share stories and laughs. The first-floor mercantile offers a good selection of craft beers and unique wines, as well as fun finds like locally made toffee, funny edible products and Southwest gifts and furniture. Adding to the delightful mix of retail is Cimarron River Company, which offers high-end Native American jewelry and other one-of-a-kind items, and City Creamery, which has already earned its reputation as the town's "coolest" hot spot. For the Morinas, it’s the start of a dream come true. It’s also something they know a thing or two about. The couple, who met while working together at America West Airlines, built a hotel in Sitka, Alaska, alongside the liquor and sundries store they originally purchased. After living in the Valley for several years, they’re once again channeled into what they do best—and folks are catching on.

INJURY SCREENING

Prickly Pear Inn has already become a favorite for Cave Creek locals with visiting relatives, and for events like the rodeo. Great reviews on sites like Yelp and TripAdvisor are starting to bring customers, too. Like everything else that spreads in Cave Creek, the word is starting to get out about this newest little gem of a spot.

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City Creamery With homemade, small batched, handchurned ice cream and waffle cones fresh from the oven, City Creamery opened its doors in January, but is already a local favorite! Flavors like double chocolate orange, salted caramel and huckleberry honey and lavender ice cream bring something special to summertime treats. The City Creamery’s owners began their frozen adventure in Virginia City and West Yellowstone, Montana. Their Virginia City store caught the eye of National Geographic magazine, which ranked the Virginia City store as one of the nation’s top 10 ice cream spots. AAA Travel Guide also ranked City Creamery as a Best Sweet Spot. Come see what the fuss is all about! The flavors change regularly, so try them all.

CITY CREAMERY PRICKLY PEAR INN PLAZA 6268 E. CAVE CREEK RD. 480-397-1130 38

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Cimarron River Company For true collectors and others who appreciate genuine works of art, authentic Native American jewelry is a treasure. At Cimarron River Company, each piece is hand-selected for quality and superior design. Talented Native American artists from the Navajo, Apache, Hope and Zuni tribes craft one-of-a-kind jewelry from solid sterling silver and genuine turquoise, coral, spiny oyster, mother of pearl, opal and more. In addition, Cimarron River Company recently added sterling silver gifts for infants and children, Painted Ponies, horn sofa tables, lamps and decorative Southwestern accessories.

CIMARRON RIVER COMPANY PRICKLY PEAR INN PLAZA 6268 E. CAVE CREEK RD. 855-649-3373

Whether guests stay for a night, a week or a month, they’re all treated with the comfort and large room size of a resort, but with the warmth and personalized care of a bed and breakfast. “We want to appeal to the independent traveler who is looking for a great location and an upscale, comfy place to stay,” said Cherie. The Morinas are also doing it with the whole town in mind. “Cave Creek has to be a destination,” said Paul. “Nobody’s going to come up for one business, but they’ll come up if many businesses have something to offer them.” Ultimately, it’s that recognition that they’re an important, unique part of something bigger that sets Prickly Pear Inn and Grumpy Ole Mule—and most Cave Creek businesses— apart from their Valley counterparts, and it’s that sense of community that so many of us have grown to love. pricklypearinnaz.com

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Writer Amanda Christmann // Photography by Austin MacDougall

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For over a century, the railroad has played a starring role in Arizona. In fact, in its early days especially, more than any other single influence, the railroad shaped who we are as a culture, a society and our economics. In its heyday, about 2,500 miles of tracks criss-crossed the state. Ours was part of a great network that, for the first time, not only allowed for transport of goods and people across the country, but also helped ideas and ways of life to travel from the smallest settlements to the largest cities. Mining, politics, tourism, ranching, and townbuildingâ&#x20AC;&#x201D;the railroad was central to it all. Wherever

the trains went, growth followed. Today, many of the outposts that began with a depot and a dream are now among Arizonaâ&#x20AC;&#x2122;s most established cities and towns, including Kingman, Tucson, Flagstaff, Holbrook and Benson. In the United States, the railroadâ&#x20AC;&#x2122;s roots go as far back as the 1720s, when wooden tracks were laid out to haul goods and supplies over short distances. At the turn of the 19th century, the steam engine was invented, which changed everything. The railroad became the impetus for the Industrial Revolution in the Northeast, then the key to agricultural development of the South and Midwest. M ay 2018

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It wasn’t until President Abraham Lincoln signed the Pacific Railway Act of 1862, “justified on the grounds of military necessity… [and] designed to preserve California and the West for the Union,” that the idea of a transcontinental railroad could become a reality. With blessing from the U.S. Government, along with plenty of grants and incentives, the railroad industry was in business. “Manifest Destiny” became the rally cry of the times, and spike by spike, the tracks were laid, creating some of the best—and ugliest—moments in American history.

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DID YOU KNOW? About 2/3 of the difficult and dangerous work of building the railroads in our state was done by the Chinese, and most of the rest was done by Irish immigrants. Initially they were paid $24 to $31 per month, and $1 more per month if they built tunnels because of the danger involved. Eventually, their pay rose to $35 per day, which was roughly equivalent to what their European-descendant counterparts could earn. In the beginning, locomotives were coal-fired. Every two minutes, workers shoveled coal into the engineâ&#x20AC;&#x2122;s furnace. Trains also used about 60 gallons of water per minute. It took about 7,000 gallons of water to travel 40-60 miles. It was the Grand Canyon Railway, running from Williams to the South Rim depot, that launched tourism in Arizona in 1901. Its historical depots are still round today, and the train continues to be a favorite among tourists and locals of all ages. Trains have come a long way. Engines today are hybrids; diesel engines turn electric generators, enabling trains to run for hundreds of miles on a single gallon of fuel.

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Here in Arizona, it was 1880 before the first train chugged into Tucson from San Francisco/ Los Angeles. It was part of the Union Pacificâ&#x20AC;&#x2122;s new route toward Texas and New Orleans.

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Austin MacDougall

Home State: Pennsylvania Current Home: Washington, D.C. What Makes You Tick: “Trains tell an important, if largely hidden, part of the story of how the United States was built. The growth of the American West in particular has been linked to the development of railroads going all the way back to the 1800s. Even today, you can learn a lot about what drives a city's economy just by seeing the types of railroad cars that go in and out of its yards. In addition to all of that, I really enjoy the creative challenge of making art using something that to many people is just a mundane part of everyday life.” Photography Faves: “While I've had some experience with landscape and sports photography, over the past few years I've learned how to carve out a specific niche with my railroad photography. I still make it a point to spend three to four weeks each year traveling across the country to photograph trains. It was these travels that first brought me to Arizona, and I've spent many subsequent days capturing trains passing through the state's beautiful landscapes. Despite all of that, I still will never turn down an Instagram-perfect sunrise, regardless of whether a train is present.” Why Trains? “In the past few decades, thousands of miles of railroad lines have been abandoned, leaving only empty trails and photographs behind. Knowing that both the railroads and the surrounding communities are in a state of constant evolution is a big motivator for me to continue taking more pictures of them. “On a similar note, I would encourage anybody with an interest in photography to focus more on the mundane, everyday items around them to preserve for future generations. It's not always clear which parts of our everyday life will go the way of the drive-in theater or video rental store until those things have already disappeared.”

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Railroad corporations quickly realized that Arizona had a lot to offer by way of mining, among other burgeoning industries. New lines were woven throughout the state to connect Arizona commerce to destinations around the country.

THE CASE OF THE BEARDLESS BOY BANDITS One of the most exciting events that happened in Arizona railroad history occurred in 1910, when 16-year-old Oscar and 18-year-old Ernest Woodson, later known as the “Beardless Boy Bandits,” held up a train using borrowed pistols and rented horses. After robbing passengers of $300 (about $7,500 in today’s value), they headed toward Mexico.

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To the bandits’ detriment, 6-foot-tall, 200-pound Sheriff Carl Hayden (who wore a star-shaped metal badge with the misspelled word “sherif” etched into it) wasn’t far behind. He organized a small posse, then persuaded hotelier J.F. McCarthy to join in with his $3,000 Stoddard-Dayton automobile. With the sheriff riding shotgun, McCarthy pushed the pedal, skirting cholla

and arroyos through the roadless desert before happening on the brothers in a dry wash. The Woodson brothers became the first train robbers in the state to be captured with the help of an automobile. They spent the next few years in prison in Leavenworth, while Hayden went on to become one of the most powerful senators in U.S. history. M ay 2018

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Every artist undergoes a conjuring of sorts: a nearly magical moment in which ideas are created from a palette of experiences, interpretation and inspiration. The artist chooses a medium then expresses that idea in a combination of color, texture and scale. For the lucky few, others connect through their creations, forming a bond through shared thoughts and emotions, and enjoyment of the work. Chad Norris is such an artist. His medium is the desert itself. The 2017 winner of Phoenix Home and Gardensâ&#x20AC;&#x2122; prestigious Masters of the Southwest award is an Anthem resident and a landscape designer who, at 30, was the youngest recipient in the awardâ&#x20AC;&#x2122;s history. To compare his work to much of the landscaping found in yards across the city is like comparing house painters to muralists; they may use many of the same tools, but the results are vastly different.

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Writer Amanda Christmann // Photography by Loralei Lazurak

For starters, Norris, who is lead designer at Desert Foothills Landscape, never presents potential clients with drawings of his proposed work. Instead, he carefully assesses the living space and surroundings for style and function, and then develops a written narrative of his vision. “I tell the story so they can start to get a mental image,” he explains. “I talk about what it does, why we’re doing what we’re doing, where it’s placed and how. Those are the bullet points to get them to understand and recognize what’s going to happen. Those elements are more important to understand than anything they can get from circles, dots and squares on paper.” It’s an unconventional approach, but for those willing to trust in his creative process, Norris seldom, if ever, disappoints. Another of Norris’s trademark talents is his ability to move between rustic and contemporary styles. Many Phoenix area homes tend to lean toward Santa Fe or territorial architecture. For these spaces, Norris focuses on natural and created mounds and contours for his designs. For contemporary homes, he creates a more linear feel with flattened earth and larger groupings. Either way, the effects are stunning.

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Within Norrisâ&#x20AC;&#x2122;s designs are palettes of desert-loving succulents carefully cultivated in Desert Foothills Landscapeâ&#x20AC;&#x2122;s private nursery. Few and far between are baby plants that have yet to grow into their glory. Norris and his crew scout the city for plants that are rare, mature and full of character, then use them in combinations that allow each plant to stand out. Spiny saguaros and organ cacti, burly barrel cacti and spicy pops of color from festive lantanas and bright plumbagos form vignettes of texture, color and shape. Spiky blue agave and yuccas provide balance for the round visual elements, and aromatic sage and rosemary add whisps of fragrance. The ground becomes a living canvas, often echoing shapes of surrounding mountains, making them appear as if they are extensions of the yard. Inside the house, the style and artwork on the walls is reflected outdoors. Windows become picture frames depicting thoughtfully planned, ever-changing scenes of shapes and colors, each with a developing story of its own as winter turns to summer and the color palette changes.

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Norris comes by his passion for molding the land and flora honestly. He scooped his first shovelful of dirt with his father, who still owns a landscaping company. Through the years, he practiced his trade doing everything from small residential projects to corporate landscaping. “It’s the only thing I’ve ever done,” he says with candor and confidence. Eventually he crossed paths with Mark Wdowiak, then-owner of Desert Foothills Landscape. “We meshed really well,” Norris says. “He was able to teach me his philosophy, how he thought about things.” It was the seeds Wdowiak planted in Norris’s mind that eventually blossomed into his own style.

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As people are evolving and styles are changing, people are becoming more interested in high visual impact landscaping.

Upon Wdowiak’s retirement, his torch was passed to Desert Foothills Landscape’s new owner, Anthem resident Aaron Clark. Norris stayed on as lead designer and vice president of sales, and together their dreams have only broadened. “We want to share our approach with more communities,” Norris explains. “As people are evolving and styles are changing, people are becoming more interested in high visual impact landscaping.” Norris’s ability to help people love their homes and their outdoor spaces is his true passion, and one his family helps to support. His wife Bahia, who is a hair stylist and realtor, and children, Chad, 5, and Imani, 10, who will both attend Great Hearts Academy in the fall, inspire him to want to create places where others can enjoy lasting memories, too. “Being able to build something from scratch that changes something significant about a home changes the quality of people’s lives. They want to spend more time outdoors. They love coming home, driving up their driveway to this oasis we’ve created. It’s something special.” In fact, it is something special. It’s just like nature—only better. dflaz.com

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From one-of-a-kind restaurants serving their own takes on cowboy cuisine, to shops and saloons like you’ve never seen before, the spirit of the Old West is alive and well in Cave Creek. As the days get longer and the summer sun begins to shine, you’ll find plenty of smiles indoors and out. There are plenty of reasons to ride on in to Cave Creek!

MUSIC TO YOUR EARS

North Valley Symphony Orchestra is a local non-profit organization dedicated to providing musicians of all ages the opportunity to hone their musical skills while encouraging music appreciation throughout the community. Young musicians participating in North Valley Youth Orchestra, North Valley Youth Strings and North Valley Symphonettes will share their talent. WHEN: May 5, 3:30 p.m. WHERE: Cactus Shadows High School, 5802 E. Dove Valley Rd., Cave Creek. COST: Free. 623-980-4628; northvalleysymphony.org

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LEARN THE COWBOY WAY

If you’ve ever wanted to learn how to rope a steer or turn out a pair of chaps, Cave Creek Museum has the event for you. Pick up a few true dude ranch skills, then relax by a “fire” for s’mores and a few cowboy campfire songs. WHEN: May 6, 1:30–3 p.m. WHERE: Cave Creek Museum, 6140 E. Skyline Dr., Cave Creek. Cost: Free for members; $5 for nonmembers. 480-488-2764; cavecreekmuseum.org

RED, WHITE AND BALLOON

Live bands and massive glowing balloons take center stage on the Rancho Mañana Golf Course for the biggest celebration of the year. This year’s Cave Creek Balloon Festival promises to be better than ever! With cocktails, food trucks, a kids’ zone and more, there’s something for everything at this annual event. WHEN: May 26, 5:30–10 p.m. WHERE: Shuttle parking ($10) at 38406 N. Schoolhouse Rd., Cave Creek. COST: General admission adults $20, children $15, free for ages 2 and under. VIP tickets and military discounts available. cavecreekfestivals.com

Contact Tatum Williams at 480-280-9490 or tatum@imagesaz.com to talk about joining our Images Arizona Cave Creek destination pages.

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40423 N La Crosse Trail, Anthem Offered at $799,900

RE/MAX Pro fe s s i o n al s | L i n da Re h w a l t | 6 0 2 -4 0 2 -1 1 3 6 | l in d a r e h w a l t @ a z r e a l t y. c o m

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Expansive Mountain Views Come see this gem of a home near the base of Daily Mountain with expansive mountain views! Enjoy the lifestyle the gated Anthem Country Club community has to offer, including golf, swimming, tennis, hiking and cycling, while living your dream in this luxurious 4,561-square-foot home. This popular Rochester model featuring five bedrooms and 4.5 baths is located on private preserve lot. Outdoor life is at its finest with a 2015 California Pebble Sheen heated pool and spa. Swim up to the bar and your own private ramada, and entertain in style with a pizza oven, BBQ and travertine-paved patio. Inside, you’ll find soaring 12-foot ceilings, a split master plan, a gourmet kitchen w/cherry cabinets and stainless appliances and so much more. Touches like the custom stacked stone family room wall, hardwood floors, tiled master bath, upgraded lighting and more give this home plenty of comfort and style. You’ll also find the main house den, a guest casita and a three-car garage. This private retreat is a desert beauty you’ll want to make your own!

Please call Linda for your private showing. Linda Rehwalt RE/MAX Professionals 602-402-1136 lindarehwalt@azrealty.com

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Writer Lynette Carrington Photography by Joanie Simon

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As the signature restaurant at Copperwynd Resort in Scottsdale, Flourish reigns high over the gorgeous views of Fountain Hills with a quiet stateliness. The scenic restaurant with glass surrounds is the culinary playground for Flourish’s executive chef, Richie Sica, who incorporates several specialty menus at the restaurant. Trained at Le Cordon Bleu College of Culinary Arts, Sica previously worked his culinary magic at The Keg, McCormick & Schmick’s Seafood and Steaks, and Fleming’s Prime Steakhouse. After working as the executive chef at Sonata’s, he joined Flourish in August 2017. Since coming to Flourish, the chef had a chance to completely reboot the menus twice. “It’s more of a seasonal menu change,” says Sica. “I’m doing fall/winter and spring/summer menus.” In staying seasonally focused, he capitalizes on fruits and vegetables that are at their peak. He is also focused on elevating foods that people already love. “I like to create dishes that are crowd favorites. I don’t really have a restaurant that is specifically one kind of cuisine. I have the opportunity to go to either side of the spectrum to create something special.” He does like to work outside his comfort zone and create things that are different, yet appealing, like his cauliflower steak. “I think outside of the box with some of these items, sprinkling in selections that appeal to those with dietary restrictions,” says Sica. “I’ve had an overwhelmingly positive response, and we have items on our menu that cater to any kind of dietary restriction.” If a guest sees an entrée they would like slightly modified to meet a dietary need, Flourish will do it.

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Local sourcing from places like Abby Lee Farms and Toasted Mallow in Gilbert is important to him. He recently planted cucumbers, lemon thyme, Thai basil, cauliflower, tomatoes, peppers, squash and more at a community garden in Fountain Hills. “We bought a couple of plots in the garden and I went to Verde Valley Nursery. I’ve now planted many things,” says Sica. He was disappointed that he wasn’t able to plant a lime tree in the community garden, so he found a spot out by the back dock as a home for the citrus tree. “We make everything from scratch here. I don’t like anything from a can,” Sica explains. Flourish has menus for breakfast, brunch, lunch, happy hour, dinner, dessert and cocktails. Each menu can be reviewed and discussed by the knowledgeable worldclass servers, some of whom have been with Flourish since it first opened. The lunch menu includes a wild twist on the typical. The green goddess turkey burger truly lives up to the green portion of its name. Whereas turkey burgers can have a reputation for being dry, the Flourish version

Taste Flourish

7 a.m.–9 p.m. Sunday–Thursday; 7 a.m.–10 p.m. Friday, Saturday 13225 N. Eagle Ridge Dr., Scottsdale 480-333-1880 flourishaz.com

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swings the other way and is in a class by itself. It includes avocado, romaine, Swiss cheese, fried green tomatoes, green onion and cucumber, all topped with a green goddess aioli and tucked into a brioche bun. The Brussels sprouts with Worcestershire gastrique, cotija cheese and a sprinkle of truffle oil are also not to be missed. One particular dinner menu item which Sica created while he was with Fleming’s—and is still quite proud of—is the pistachio dill-crusted sea bass with an orange champagne butter sauce. “A nut grower from California ordered it and he liked it so much, he got the recipe from me and published it in their own recipe book,” says Sica.” That corvina sea bass is now available at Flourish. Another standout dish is the Flourish filet orchestrated with au gratin potatoes made from Sica’s own recipe using pepper jack cheese. The tender fillet is dusted with porcini mushrooms, kissed with red wine demi-glace and served with grilled asparagus. Sesame crusted tuna, short

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rib pappardelle and lobster scallops with vegetables are just some of the entrees that guests can choose from on the dinner menu. Sweet endings at Flourish are just as spectacular as the massive Fountain Hills fountain that can be seen from the Flourish restaurant and patio. Tableside s’mores with locally made marshmallows are always a hit, as is the chilled lemon gingersnap pie. “It tastes almost like limoncello,” says Sica. “The pie was incredibly popular at the Arizona Wine and Dine event at Kierland. This dessert is the perfect complement for the warm weather and it goes really well with white or dessert wines.” Carrot cake, crème brûlée and a trio of cheesecakes round out the dessert menu. Wine pairing dinners are held at Flourish on the second Thursday of each month and are routinely attended by 30 to 40 people. Reservations are highly recommended.

M ay 2018

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Black Bean & Corn Salsa Not only is this fresh salsa a great appetizer, but it is also delicious served alongside chicken, steak or fish. Itâ&#x20AC;&#x2122;s great on its own, on a salad, or even a taco!

Ingredients: 1 red bell pepper, diced into small pieces 1/2 purple onion, diced into small pieces 1 can black beans, drained and rinsed 8 ounces frozen corn 1/4 cup cilantro, finely chopped 1 tablespoon cumin 1/4 cup lime juice 3 tablespoons olive oil or avocado oil 1/4 to 1/2 teaspoon sea salt (or to taste) Directions: Mix all ingredients together and enjoy! kyndraclaire.com

Writer iand Kelly2 018 m a gPhotographer e s a r i z o n a . cKyndra o m May

Debbie Zappala RealtorÂŽ

Direct (602) 292-2725 dzapp@msn.com dzapre.com

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mar ke t p la c e

apri l 2018

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Writer and Photographer Kyndra Kelly

If you love the flavor of lavender or rose in baked goods, you'll love the herbaceous flavor that roasted Meyer lemons adds to these sweet cookies.

Roasted Meyer Lemon Crinkle Cookies Prep time: 20 minutes Rest time: 2 hours Cook time: 12 minutes Ingredients: 2 teaspoons olive oil 2 Meyer lemons 2 teaspoons baking powder 10 tablespoons butter, room temperature 2 large eggs 1 teaspoon lemon extract yellow gel food coloring, if desired powdered sugar and sugar for rolling

1 tablespoon honey 2 cups flour 1/2 teaspoon salt 1 cup granulated sugar 2 tablespoons lemon juice

Directions Zest lemons, set zest aside. Cut lemons in half, removing all the seeds. In a skillet, heat olive oil and honey until bubbling. Place lemons face down in skillet and roast for 2 to 3 minutes, until golden brown. Let cool. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside. In a mixer with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add the eggs, scraping down the bowl after each one. Squeeze roasted Meyer lemons into the mixture. Add the lemon juice, zest, and food coloring, mixing just until blended. With mixer on low speed, add the dry ingredients and mix just until combined. Cover with plastic wrap and chill for 2 hours. This prevents the dough from being too sticky when rolling. When ready to bake: Preheat oven to 350 degrees. Line two baking sheets with parchment. Pour 1/2 to 1 cup powdered sugar into a bowl or plate, and 1/2 to 1 cup sugar into a separate bowl or plate. Using a 1-3/4 inch size cookie scoop, scoop out dough and roll into balls. First roll in sugar, then powdered sugar. (This allows â&#x20AC;&#x153;cracksâ&#x20AC;? in powdered sugar to show after baking.) Place on baking sheet, leaving room for spreading. Bake for 10 to 13 minutes. Remove from pan and cool on cooling rack. kyndraclaire.com

i m a g e s a r i z o n a . c o m May 2 018

M ay 2018

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i m a g e s a r i z o n a . c o m May 2 018