North Scottsdale February 2016

Scottsdale

NORTH

FEBRUARY 2016

NScottsdaleLifestyle.com

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Savor the Southwest FARM FRESH FINDS PANTRY PERFECT PICKS COPPER STATE DATES

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9940 N. 78TH PL., Scottsdale | $1,449,900 This 4 bedroom, 4.5 bath home is complete with a separate guest casita containing a kitchenette, living area with a murphy bed and ensuite bath. The main residence has been tastefully remodeled over the last four years creating open and inviting living space. The refinished cabinets with new hardware and pull out shelves complement the newer granite and travertine, upgraded appliances, recessed lighting fixtures all completed with a built-in 156 Viking wine refrigerator! The master bath was upgraded with granite counter tops, porcelain tile, travertine sinks, stained cabinets w/newer hardware, rain shower head & recessed Jacuzzi tub. The backyard patio area has a generous covered patio that accommodates a large seating area that is a comfortable resort style space. This is a perfect home for entertaining as the main living space opens to the generous outside patio area. This is all in close proximity to the 101, and all the best Scottsdale has to offer in dining, shopping and recreation.

Amid the allure of the Sonoran Desert, Gainey Ranch Golf Club provides panoramic views of the McDowell Mountains and breathtaking blue skies. The Club’s three distinctive, championship nine-hole courses – The Lakes,The Dunes and The Arroyo – offer unparalleled golf.

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Lifestyle Letter

Celebrate Local Food A

s Arizona is such a melting pot of people from throughout the country, its culinary scene is decidedly diverse. From beloved concepts like La Grande Orange and Fox Restaurants to elegant resort dining to hole-in-the-wall eateries serving authentic and ethnic cuisines, our state packs a lot of punch when it comes to local flavor.

Arizona is also brimming with an abundance of locally grown produce and handmade artisan products, many of which can be found at Farmers’ Markets throughout the state. I’ve only recently discovered the true value of these local Farmers’ Markets—after being diagnosed with both Celiac disease and lactose intolerance—and all the wonderfully fresh food that they provide. You can find almost anything there—from garden staples and seasonal produce to milk, eggs and meat to pantry products like honey and jam, all with the reassuring guarantee of being made right here in Arizona. Not only are these markets great for finding fresh fare, but they also provide a fun and festive atmosphere for the day, with colorful stands lined with vibrant foods and equally colorful locals eager to answer any and all questions you may have about their products. I’ve also learned that these markets are great spots for gleaning healthy and creative recipes to make at home—something I have become very thankful for in the wake of my newfound dietary restrictions—and share with family and friends.

For the February “Food” Issue of the magazine, we have rounded up a host of local places eager to share their delicious recipes and culinary tips, along with some mouth-watering photos sure to create a feast for your eyes. Partake in nature’s bounty with sumptuous seasonal recipes from local CSA farms, learn how to create pantry perfection by stocking up on Arizona-made products and indulge your sweet tooth with desert-inspired desserts from Ruze Cake House. Enjoy!

Until Next Month,

FEBRUARY 2016 editorial coordinator

Danielle Accovelli | Danielle.Accovelli@LifestylePubs.com contributing writers

Kathleen Blair, Kory Kilmer, Alison Stanton, Teresa K. Traverse contributing photographers

Lori Hart, Nicky Hedaytzdeh, Melissa Jill, Amy & Jordan, Michael McNamara, Images by Michael, Cori Roberts, Rachel Solomon, Debby Wolvos

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

EDITORIAL DIRECTOR AD COORDINATORS

| DeLand Shore | Brad Broockerd

| Sara Minor

ART DIRECTOR

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Kim Foster, Megan Seymour

LAYOUT DESIGNER DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT APPLICATION ARCHITECT WEB DEVELOPER

Danielle Accovelli, Editor

| Matthew Perry

| Melanie Carlisle | Michael O’Connell | Hanna Park

by Community ™

NScottsdaleLifestyle.com ON THE COVER A desert-inspired wedding cake from Ruze Cake House PHOTOGRAPHY BY ANDREW JADE PHOTOGRAPHY FOR EL CHORRO 4

North Scottsdale Lifestyle | February 2016

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 North Scottsdale Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of North Scottsdale’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in North Scottsdale Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

February 2016

Departments

22

22 Season's Pickings

Winter recipes to warm the heart.

8

Good Times

10

Around Town

12

Food & Wine

16

Giving Back

18

Locally Owned

20

Times Past

34

Healthy Lifestyle

35

Sold Properties

36

Culinary Creations

38

Lifestyle Calendar

42

Local’s Choice

28 All in the Jar

Stock your pantry with Arizona-made favorites.

36 Dipped Decadence

Melt-in-your-mouth Valentine's Day Recipes

20

28

36

Lifestyle Publications Arizona | California | Colorado | Florida | Georgia | Idaho | Illinois | Kansas | Missouri | Montana | Ohio | Oklahoma | Texas | Utah

Spring into a Renovated Home!

Whether you want to renovate a home while purchasing or refinancing it, allow RJ Crosby with First Choice Loan Services Inc. help guide you through the process.

• New Pool • Create an Outdoor Kitchen • Room Additions • New or Repair your Roof • Foundation Repairs • New Landscaping Make the house you really like into the home you really love.

RJ Crosby Vice President / Branch Manager Certified Mortgage Planner NMLS# 177106 Phone: 602.230.4300 rj@rjcrosby.com • www.rjcrosby.com 7702 E. Doubletree Ranch Rd. Ste. 220 • Scottsdale, AZ 85258 First Choice Loan Services Inc. (NMLS# 210764) a wholly owned subsidiary of First Choice Bank (NMLS# 177877) is located at One Tower Center, Floor #18, East Brunswick, NJ 08816. First Choice Loan Services Inc. is registered or exempt from state licensing in the states it originates mortgage loans. Licensed by the NJ Department of Banking and Insurance. AZ BK# 0918586. First Choice Loan Services Inc. is not an agency of the federal government and is not affiliated with your current lender. All loans are subject to credit approval. Programs, rates, terms and conditions are current, but are subject to change and may expire without notice. Other restrictions may apply. All applications must be submitted in writing. This advertisement is not a loan disclosure and all disclosures provided after applying should be reviewed carefully. This is not a commitment to provide a loan approval or a specific interest rate. 01.05.2016 February 2016 | North Scottsdale Lifestyle

7

Good Times

YWCA Metropolitan Phoenix Tribute to Leadership Reception

The elegant reception was held to announce the organization's 22nd Annual Tribute Honorees, who will be recognized at their Tribute to Leadership Gala on February 13, 2016.

Honoree Tracey Bame

Honoree Dana Campbell Saylor

YWCA Board President Jill Mapstead

Tribute to Leadership Honorees

Tribute to Leadership Honorees

Bridget Costell, Regina Edwards

audine’s

...Mad About

Shoes

The Summit

32415 N. Scottsdale Road, #103 Scottsdale, Arizona 85266

La Mirada

8936 E. Pinnacle Peak Road, #H2 Scottsdale, Arizona 85255

Market Street At DC Ranch 20789 N. Pima Rd., #J120 Scottsdale, Arizona 85255

NEW LOCATION NOW OPEN!

Hayden Peak Crossing NOW AVAILABLE AT THE MARKET STREET AT DC RANCH LOCATION ONLY

8

North Scottsdale Lifestyle | February 2016

20511 N. Hayden Rd., #115 Scottsdale, AZ 85255

Paul Lauren Design Consultant's Holiday Soiree

The renowned design firm celebrated the opening of its new North Scottsdale office location with a fabulous soiree featuring sumptuous cuisine, fine wine and cocktails, live music and great company. PHOTOGRAPHY IMAGES BY MICHAEL.

YOU’RE INVITED S p r i n g 2 0 1 6 Tr u n k S h o w

Discover the new collection during an exclusive shopping event.

With a fresh approach to modernity, the clean silhouettes of the collection are met with romantic details and textures with a zen, organic feel. Sleek, confident, and distinctly Lafayette 148 New York.

Petite and plus sizes are available.

THURSDAY, FEBRUARY 18 TH – SATURDAY, FEBRUARY 20 TH

La Mirada Shopping Center 8936 E. Pinnacle Peak Road Scottsdale 480.563.9963 www.essenzaboutique.net

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February 2016 | North Scottsdale Lifestyle

12/23/15 4:57 PM

9

Around Town

AROUND TOWN Valley restaurants signed on for the challenge this year are: Rhythm & Wine, 32 Shea, Kelly’s at Southbridge, Tom’s Thumb, Copper Leaf Gastrolounge, Olive + Ivy, Rusconi’s American Kitchen, The Henry, Paul Martin’s American Grill and many more. For more information, please visit GirlScoutsAz.org.

LE MACARON FRENCH PASTRIES OPENS IN SCOTTSDALE QUARTER Macarons look like small, round shells and are created from ground almonds and soft meringue. They are lightly crisped on the outside, smooth and creamy in the center and can be filled with ganache (chocolate), rich cream, homemade fruit jams and other quality ingredients. Since August, Le Macaron French Pastries, an authentic French café, has been selling this delectable dessert at their new location on the north side of Scottsdale Quarter, hosting a funfilled Grand Opening Celebration with Ribbon Cutting by

MUSIC IN THE GARDEN SPRING CONCERT SERIES The Desert Botanical Garden is proud to bring another season of spectacular talent to the Music in the Garden Spring Concert Series. Situated at the base of a saguaro-lined butte, the

Mayor Lane. Le Macaron also caters for weddings, baby showers, bridal showers and birthday parties. For more information, please visit LeMacaron-US.com.

DECANTUR—THE WINERY AT DC RANCH OPENS AT DC RANCH CROSSING

event pairs great live local bands with the most enchanting venue

In the winery's airy and comfortably stylish main tasting room,

in the Valley for a truly spectacular experience. Through May 6,

guests will be invited to pour, breathe, savor and learn about the

concert goers will also be able to view the Bruce Munro: Sonoran

wide variety of high-quality wines crafted on-site using grapes

Light exhibition. Music in the Garden will run Friday evenings from

sourced from around the world, while pairing them with the culi-

February 5, 2016 to June 24, 2016. To purchase tickets, please visit

nary delights offered by the winery’s kitchen. Decantur will also give

Dbg.org or call 480.941.1225.

guests the opportunity to make, bottle and custom label their very

THIRD ANNUAL GIRL SCOUT COOKIE DESSERT CHALLENGE

own wine in the winery’s state-of-the-art fermentation and bottling rooms, located just off the main tasting room. Owners Bill and Debra McDermott are also offering a Wine Club that, at every membership

Girl Scouts, Arizona Cactus-Pine Council is pleased to announce

level, features two bottles each month and complimentary tastings

the return of its award-winning Girl Scout Cookie Dessert Challenge.

daily for each member and a guest. The winery will be open Sunday

For the third year in a row, chefs from some of the state’s most pop-

through Thursday from 11 a.m. to 8 p.m. and Friday and Saturday

ular restaurants will utilize their culinary prowess to re-imagine one

from 11 a.m. to 10 p.m. with live music every weekend. For more

of the beloved flavors of Girl Scout cookies— Do-Si-Dos, Samoas,

information, please visit Decantur.com.

Tagalongs, Thin Mints, Trefoils and Savannah Smiles—into a custom dessert menu item. Each restaurant has agreed to feature its dessert on its menu from February 1 to February 29, 2016, with a portion of the

CARMEL CLEANERS OPENS NORTH SCOTTSDALE LOCATION

proceeds from each dessert sold directly supporting Girl Scouts and

The state-of-the-art ECO Friendly Dry Cleaners has just opened

the local Council in the community. Among the Scottsdale and North

a new location at Pinnacle Peak and Scottsdale Road in the

10

North Scottsdale Lifestyle | February 2016

Sprouts Shopping Center. Stop in, sign up, get your free re-useable laundry bag and drop off or pick up your dry cleaning whenever you please, using their laundry Kiosk—think of it as an ATM for clothes. There’s no need for coupons either, as they are affordably priced at $4.95 for each dry-cleaned garment and laundered men’s or women’s shirts at $2.20 each. For more information, please visit CarmelCleanersAndLaundry.com or call 480.626.9390.

BAKERY CAFÉ AT THE BOULDERS REOPENS AFTER SUMMER MAKEOVER The Boulders announces the reopening of its Bakery Café, located at the resort’s El Pedregal marketplace. After an extensive summer makeover, the Bakery Café is now a comfortably sophisticated spot to enjoy a morning espresso drink, breakfast, a fresh and healthy lunch or grab-n-go meals. Brian Archibald, The Boulder’s Executive Chef, has unveiled a new menu inspired by Classic Patisseries, where guests can enjoy fresh salads, seasonal soups and a wide selection of mouth-watering sandwiches. Pastry Chef Keith Taylor, a master chocolatier, offers patrons freshly baked cookies, cakes, decadent crème puffs and modern edge desserts. Rounding out the options are freshly-ground coffee selections, blended and frozen espresso drinks and organic fruit smoothies. For hours and menus, please visit TheBoulders.com.

Sincere Passionate Masterful

CUSTOM HOMEBUILDER NORTH SCOTTSDALE Building Since 1987

CAREER CONNECTORS EVENT AT HIGHLANDS CHURCH Come and discover Career Connectors, a nonprofit organization connecting professionals to high-quality resources and hiring companies. Events are held three times a month and are available at no cost.

Each event includes professional career speakers with presentations on relevant job search topics, three to four featured hiring companies, networking, resume help, career coaches, LinkedIn coaches and business portraits. The event will take place on February 11, 2016 from 9 a.m. to 12 p.m. For more information, visit CareerConnectors.org or call 480.442.5806.

480.585.1845 | www.lablonde.com 10025 E. Dynamite Blvd, Ste. 101 | Scottsdale, Arizona 85262

February 2016 | North Scottsdale Lifestyle

11

Food & Wine

Flights & Bites

TIPS FOR CREATING PARTY-READY WINE AND CHEESE PAIRINGS CONTINUED >

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North Scottsdale Lifestyle | February 2016

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WWW.SHOPSHERRES.COM February 2016 | North Scottsdale Lifestyle

13

Food & Wine

(CON TI N U ED)

STYLE THE PERFECT PLATTER

Creating a beautiful cheese board can be simple and spectacular. Follow these tried-and-true tips for selecting and styling the components of your cheese platter: • Provide a selection of cheeses that have different textures and tastes.

• Include at least one cheese that is familiar to your guests, such as cheddar.

• Limit your selection to 3-5 cheeses so your guests can really taste and enjoy all pairings.

• Serve your cheeses with accompaniments: crackers for soft cheeses, apple slices for creamy cheeses and nuts for smoky cheeses. Jams and jellies go great with semi-hard cheeses.

CREATE THE FLIGHTS AND BITES

Rule of thumb: you need approximately 2-4 ounces of cheese per person, and will get six pours per bottle of wine for tasting. You can keep it elegant and affordable with gourmet cheeses and award-winning fine wines from ALDI. This pairing menu will provide a satisfying tasting experience for your guests: • Zum Riesling + Specially Selected Hand-Rolled Goat Cheese Log (Blueberry Vanilla): Notes of peach, honey and blueberries from the goat cheese intertwine beautifully with the succulent tones of the Zum Riesling.

• San Zenone Toscana Rosso + Specially Selected Manchego: Ripe black cherry and pepper spice from this complexly f lavored wine combine with delicious manchego for bursting cherry and salty butterscotch tones.

• Dove Creek Cabernet Sauvignon + Happy Farms Preferred Blue Cheese Wedge: The smoky, raspberry sides of this wine melded with the distinctive flavors of blue cheese make a dark and juicy match!

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North Scottsdale Lifestyle | February 2016

• Chiaré Blanc de Blancs + Specially Selected Brie Cheese Round: A glass of this sparkling wine paired with creamy brie cheese creates an impeccable flavor blend of nuts, caramel and fall-ripe apples, reminiscent of an autumn caramel apple.

• Broken Clouds Pinot Noir + Specially Selected Cranberry White Cheddar: The dark cherry fruit and earthy spices of Broken Clouds Pinot Noir highlight the fresh cranberry and nutty tones of this cheese.

Hanging with Quality Since 1984

“Our Family Values Bring You The Value You Deserve!”

MAKE THE MOST OF EVERY SIP

Help your guests properly taste the intricate flavors of each wine to get the most out of every pairing: • Check the color of the wine. European wines tend to have less color, while other countries’ (New World) wines show deeper colors.

• Smell accounts for 90 percent of taste. Swirl the wine in your glass to release the flavors.

European wines tend to smell earthier, while New World wines lead with fruit.

• Taste with oxygen. Suck air into the front of your mouth at the exact same time you sip to catch all the flavors. European wines tend to taste tarter, while New World wines have bolder fruit flavors.

For more inspiration and recipes, visit Aldi.us.

CALL US or you’ll pay more!

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• Basic Closets • Custom Closets • Garage Cabinetry • Entertainment Centers • Home Offices • Pantries • Laundry Rooms • Custom Cabinetry

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Call to visit our Scottsdale Showroom Lic. ROC 108146 • Bonded • Insured February 2016 | North Scottsdale Lifestyle

15

Giving Back

Giving Spirit

ONE SMALL ACT OF KINDNESS CAN MAKE A BIG IMPACT

ARTICLE DANIELLE ACCOVELLI | PHOTOGRAPHY PROVIDED

I

t was certainly a season of giving at the Tayles household this year, as the long-time North Scottsdale residents organized a spectacular holiday charity drive to benefit the homeless, soldiers coming back from battle and kids at the Phoenix Children’s Hospital.

The whole idea for the drive actually came from Christina Tayles’s 12-year-old daughter, Bailee.

“I told my mom some ideas that I wanted to try, like making things for kids that are sick over the holidays, writing notes to soldiers and getting stuff for people without homes,” says Bailee.

Eager to see her daughter’s idea become reality, Christina set out to partner with various organizations and put the charity drive in motion. When the day finally arrived, 25 of Bailee’s friends from Cheyenne Traditional School gathered at the Tayles’ house to participate in the three-part drive—sharing food, stories and a lot of laughs along the way.

The first part consisted of making ornaments for sick chil-

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North Scottsdale Lifestyle | February 2016

dren at the Phoenix Children’s Hospital. Armed with massive amounts of paint, glitter and stickers, the girls made about 40 ornaments for the children, which Bailee’s Aunt Aimee—a nurse/ practitioner at Phoenix Children’s Hospital—delivered to the families on Christmas morning.

“My sister Aimee called that morning and said the parents couldn’t believe that a group of girls had done something so nice for their child, and how special it made them feel,” says Christina. “I think that was my favorite part, knowing that the girls had put a smile on a kid’s face.”

Bailee shared the same sentiment stating, “It just felt so great doing something for someone else, and I really liked hearing that the ornaments made them happy.”

The second part of the drive involved contacting ShoeBox Ministries for a list of items that the girls could put in care packages for the homeless. Each girl was asked to bring 20 of

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Cantabrica Estates one basic needs item, like shampoo, socks and toilet paper, allowing them to decorate and fill over 20 holiday bags to distribute to the homeless.

Towards the end of the day, the girls took time to sit down and write a letter of appreciation for a soldier coming back from battle to open on Christmas morning, partnering with Walter Reed Medical Center in Washington D.C. to distribute them.

However, it wasn’t only the people benefitting from the drive that were able to take something away from the experience, as all the girls gained a powerful sense of how important and fulfilling it is to give back to others.

“I think my favorite part was just hearing how happy people were when they received all their things because we are so fortunate and so many others are less fortunate, so the feeling you get when you do something like that is really good,” says Bailee.

The experience was so rewarding that the Tayles plan on making it a yearly tradition, adding on charities as they go. A perfect example of how a simple act of kindness can go a long way.

ABSOLUTE TRANQUILITY INSPIRED SETTING

In the southwest Sonoran Desert with magnificent views of the McDowell Mountains Located at Jomax and 118th Street Custom estate homes on over 2+ acres A Kittoe-LaBlonde Project

CUSTOM HOMEBUILDER NORTH SCOTTSDALE Building Since 1987

480.585.1845 | www.lablonde.com 10025 E. Dynamite Blvd, Ste. 101 | Scottsdale, Arizona 85262

February 2016 | North Scottsdale Lifestyle

17

Locally Owned

Southwest Sweets RUZE CAKE HOUSE BAKES UP DELECTABLE ARIZONA-INSPIRED DESSERTS ARTICLE DANIELLE ACCOVELLI PHOTOGRAPHY CORI ROBERTS, RACHEL SOLOMON, AMY & JORDAN, MELISSA JILL PHOTOGRAPHY

T

his southwest baking tale begins two years ago, when Jessica Rose Boutwell and her mother, Joyce Boutwell, were asked to make a cake for a friend’s bridal shower at El Chorro. During the bridal shower, El Chorro’s event sales manager, Lindsey Rendon, sampled the cake and was so impressed that she invited the two women down for a meeting to discuss them opening up their own business. A month later, Ruze Cake House was born, becoming an instant hit at weddings and events throughout the Valley with its delectable cakes and confections. Today, the bakery continues to flourish, with Boutwell serving as creative director and her mother taking charge of the baking side of the business.

DESERT ROOTS

As creative director, Boutwell strives to create simple, clean and natural Arizona-inspired designs for the cakes.

“So many times when you see a wedding cake that uses desert elements, it doesn’t really look so much like a wedding cake as it does a birthday or a themed cake,” says Boutwell. “That’s why when we use southwest elements we always try to keep it sophisticated, so it doesn’t look out of place at a wedding.”

The women are inspired by their breathtaking desert surroundings—golden sunsets that paint the sky orange and red, majestic mountains resting against clear blue skies and miles of open terrain dotted by cacti—and are constantly looking to find new ways of incorporating the environment into their designs.

“I try to make our cakes look like they just grew right out of the ground, so you get that feel that it belongs in the environment,” says Boutwell.

Always pushing the envelope when it comes to desert themes, Boutwell also incorporates southwest elements like prickly pear, edible succulents and elements of gold into her designs.

TASTE OF THE WEST

It’s not only the surface of Ruze’s cakes that reflect the desert.

They also bring out the best of Arizona’s signature flavors, with one of their most popular items being the prickly pear cake.

“Because we use prickly pear, the cake, buttercream and filling all have this beautiful pink hue to them, which looks just gorgeous when the bride and groom cuts into it at their wedding,” says Boutwell.

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North Scottsdale Lifestyle | February 2016

Cori Roberts Photography

Other Arizona-inspired confections include their hot chocolate cake, which is made with homemade marshmallow and has a little bit of ancho chili and cayenne for a kick. There’s also their famous macarons, which are filled with a homemade raspberry jalapeno jam and stamped with an array of desert designs.

While Ruze Cake House specializes in a wide range of desserts to accommodate each bride’s specific needs for her wedding, the bakery’s southwest-inspired cakes have proven to be a longstanding favorite.

“It’s just a really cool and unique concept because so many brides have destination weddings out here, so they really like that twist on the Arizona flavor,” says Boutwell.

FRESH FROM THE LAND

Not only do the women find inspiration for their desserts in Arizona, they also source their ingredients from local purveyors. Everything from their honey and citrus to their milk and cream all come from Arizona farmers, while things that don’t grow in the state are sourced from organic or sustainable purveyors. And when they can’t find something that they are looking for, they just do it themselves.

“We recently decided to get chickens so we could have extremely fresh eggs, because fresh eggs really do make all the difference, especially when working with things like macarons,” says Boutwell.

As sweet as a southwest sunset, Ruze Cake House continues to create delicious desert-inspired desserts, adding a little extra magic to Valley weddings.

Rachel Solomon Photography for El Chorro Lodge

Amy & Jordan Photography

Amy & Jordan Photography

Amy & Jordan Photography

Melissa Jill Photography

Amy & Jordan Photography

Times Past

The Perfect Date A TREAT FROM THE MIDDLE EAST HAS A LOVE AFFAIR WITH ARIZONA ARTICLE KORY KILMER | PHOTOGRAPHY PROVIDED

A

s a state known for having the majority of its residents hail from somewhere else, it only makes sense that one of its most recognizable culinary staples, the Medjool Date, comes from afar as well.

Referenced in both the Bible and the Qur’an, dates are considered to be the oldest fruits cultivated by humans, going back over 6,000 years ago. Of the more than 3,000 varieties of dates, the Medjool is widely regarded as being among the most desirable, and has often been reserved for royalty, earning the nickname “The King of Fruits.”

Early in the 20th century, disease threatened the once-thriving crops, and in 1927, the United States sent Dr. Walter Swingle of the Department of Agriculture to help assess the situation. Dr. Swingle returned with a handful of offshoots from a single tree, and eventually released them to growers in the Coachella Valley, where they thrived.

By the 1930s, Medjool Dates were being grown in the Bard Valley, just across the Colorado River from Yuma. Eventually, the growing crossed over into Arizona, where many argue that cultivation of the Medjool has been perfected.

Though the popularity of the Medjool waned after World War II, its natural sweetness (which many compare to a perfect blend of caramel, honey and cinnamon), as well as its nutritional value, has allowed it to find a resurgence in recent years among a new generation of fans. They are a good source of fiber and contain high levels of potassium, magnesium, copper and manganese, and offer a flexibility in the kitchen that allow them to be a perfect ingredient for everything from baked goods and desserts to salads and stews.

Here are some date recipes to fall in love with:

Date-Sweetened Hazelnut Milk Courtesy of Bianca Haun; ElephantasticVegan.com

INGREDIENTS:

1 cup raw hazelnuts 2 cups water, or more for soaking 5 Medjool Dates DIRECTIONS:

• Fill a bowl with hazelnuts and dates, then cover with water and soak overnight.

• Drain water, rinse and place hazelnuts together with dates and 2 cups of fresh water in a high-speed blender. Blend for about 3-4 minutes until completely fine.

• Place a nutmilk bag over a large glass or bowl and pour the liquid over a cloth. Squeeze out as much liquid as possible.

• Fill the hazelnut milk in an airtight glass jar and store in the fridge (1-2 days max) until you use it.

CONTINUED >

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North Scottsdale Lifestyle | February 2016

Medjool Date & Pear Praline Pie (Raw, Vegan, Gluten-Free) Courtesy of Amie Sue Oldfather; NouveauRaw.com INGREDIENTS:

Yields 9” pie pan CRUST:

2 1/4 cups Tiger Nut flour 4 Tbsp water 3 Tbsp raw coconut butter, softened 3 Tbsp cold-pressed coconut oil, softened 3 Tbsp maple syrup or agave 1 tsp ground Ceylon cinnamon 1/4 tsp Himalayan pink salt 12 large Medjool dates, pitted and halved FILLING:

2 1/2 cups pear puree 1 1/2 Tbsp psyllium husks 1 Tbsp lemon juice 1/2 vanilla bean, seeds only 1/4 tsp Himalayan pink salt TOPPING (OPTIONAL):

1/2 cup raw chopped pecans, soaked and dehydrated 1 Tbsp raw coconut crystals

CRUST:

• In a food processor fitted with an “S” blade,

• Slide the pan into the dehydrator at 145 de-

• Pour mixture into pie pan and spread evenly.

grees (F) for 1 hour, then reduce to 115 de-

• If you are ok with using nuts, place the pe-

combine the Tiger Nut flour, water, coconut

grees (F) and continue to dry for 4-6 hours.

cans and coconut crystals in the food pro-

butter, coconut oil, maple syrup, cinnamon

• Once done, slice and pit the dates, placing

and salt.

• Process until dough starts to spin in a ball.

• If using a pie pan that has a removable bottom, wrap the bottom piece with plastic wrap. This will aid in the removal of the pie.

• Press the dough into the base and sides of the pan.

them on the sides and bottom of the crust.

• Set aside.

FILLING:

• Place pears in the blender carafe and blend into a puree.

cessor and pulse together.

• Spread the mixture over the top of the pie and place in the fridge for 4 hours to chill and firm up a bit.

• Keep well covered in the fridge for up to 3-4 days.

• Add the pysllium, lemon juice, vanilla seeds and salt. Blend until well mixed.

February 2016 | North Scottsdale Lifestyle

21

Fresh from the Farm Recipes ARTICLE KORY KILMER | PHOTOGRAPHY PROVIDED

E

ating fresh means eating local. For many, Community Supported Agriculture (CSA) is a great place to start. The idea behind CSA is simple: Interested people purchase a share from a local farm’s yield— which usually takes the form of a weekly box of veggies, but can also include fruits, eggs and other locally farmed products— to bring home to their families and prepare a sumptuous meal with.

This method easily translates to eating by season, which is key when sourcing food locally.

As the winter months wear on, take advantage of all the delicious seasonal produce the Valley has to offer with these warming recipes from local CSA farms, featuring hearty staples such as kale, beets, peas, Brussels sprouts and CONTINUED > even edible flowers.

22

North Scottsdale Lifestyle | February 2016

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23

HOMETOWN HARVEST (CON TI N U ED)

WITH EDIBLE FLOWER GARNISH AND GOAT CHEESE Courtesy of Maya’s Farm at South Mountain; MayasFarm.com

THE FILLING:

Rainbow chard; winter greens; radish variety; I’itois onions; spring

DIRECTIONS:

• Gently whisk all the ingredients together until smooth.

garlic; fresh or dried herbs; salt (to taste); oil or butter.

• Pour mix thinly onto a small heated pan until bubbling on the

DIRECTIONS:

• Remove from heat. Place sautéed veggies inside, roll and garnish.

sides. Flip and cook a few minutes.

• Chop or slice the radishes and greens.

• Chop spring garlic and I’itois onions.

• Sautee the chopped roots and stalks on the greens in oil or butter.

• Add in chopped spring garlic, I’itois onions and salt to taste.

• In another pan, sautee greens, then add previously sautéed radish.

THE CREPES:

Makes about 16 small crepes 1 cup flour (we recommend Hayden Flour) 1 cup milk 1 cup water 1 tablespoon butter 2 eggs Pinch of salt 24

North Scottsdale Lifestyle | February 2016

• Add finely chopped fresh herbs to local goat cheese. Mix together and serve with fresh crepes and edible flowers.

Courtesy of Mommas Organic Market; MommasOrganicMarket.com INGREDIENTS:

2 acorn squash, halved and seeded 1-pound ground sausage 1 cup chopped celery 1/2 cup chopped mushrooms 1/4 cup chopped onion 1 egg, beaten 1/2 cup sour cream 1/2 cup grated Parmesan cheese DIRECTIONS:

• Preheat oven to 375 degrees. Grease a baking sheet or line with aluminum foil.

• Place squash, cut sides down, on prepared baking sheet.

• Bake in preheated oven until tender, about 1 hour.

• Flip squash halves over and set aside to cool.

• Heat a large skillet over medium-high heat.

Cook and stir sausage in hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

• Add celery, mushrooms, and onion and cook

WITH FRESH CITRUS DRESSING

until celery is softened, 5 to 10 minutes. Re-

Courtesy of Maya’s Farm at South

move skillet from heat.

Mountain; MayasFarm.com

• Beat egg in a large bowl, then stir in sour cream and Parmesan cheese.

• Stir cheese mixture into sausage mixture and fill squash halves.

• Bake in preheated oven until filling is cooked through, about 20 minutes.

DIRECTIONS:

• Enjoy any and all winter greens chopped into a bowl and garnished with diced turnips and roots. We recommend mizuna, pac choi, mustard greens, red rain, dandelion greens, tokyo bekana, and many more.

• Winter greens are delicious raw, topped with a fresh homemade citrus dressing, or lightly sautéed and served as a side.

CONTINUED >

February 2016 | North Scottsdale Lifestyle

25

HOMETOWN HARVEST (C ON TI N U ED)

WITH GARLIC AND OLIVE OIL Courtesy of Blue Sky Organic Farms; BlueSkyOrganicFarms.com

DIRECTIONS: INGREDIENTS:

• Trim and discard the ends of kale stems.

2 tablespoons extra virgin olive oil

• Slice kale into strips, roughly 1/2-inch thick, across the leaves. If any

3 large garlic cloves, sliced thin 2 ounces of hard salami (6 or 7 deli slices), quartered and cut into

• Rinse kale well and shake over sink or pat dry in a clean kitchen towel.

2 medium bunches (about 1-1/2 pounds) of kale

1/4-inch strips 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper

are especially wide, cut them in half lengthwise first.

• Heat oil in a large, wide, high-sided sauté pan over medium heat. Add the garlic, salami and red pepper flakes and sauté about 1 minute.

• Turn heat up to medium high, then add kale and cook, stirring often, until the leaves turn from leathery stiff to soft, shrunken strands of dark green, about 7 minutes.

• Season with salt and pepper and serve immediately.

Courtesy of Lylah Ledner; TheSimpleFarm.net • Soak a big handful of organic peas, about 3 cups, for 4-5 hours.

• Chop 4 carrots, 3 stalks of celery, a yellow onion and some garlic, then sauté until soft.

• Add 2 cartons of organic, free-range chicken broth (we recommend Trader Joes brand) and let simmer.

• Pour in 1 cup of heavy cream.

• After about an hour, rinse peas and dump them into the simmering chicken stock with vegetables and cook on low for a few hours.

• Chop up some small slices of ham (optional) and toss them in.

• About an hour before serving, add fresh marjoram liberally to the big stock pot.

• Let it work another bit of time, around 30 minutes.

• Serve and enjoy!

26

North Scottsdale Lifestyle | February 2016

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Pantry Perfection The Secret to Great Tasting Meals is All in the Jar

ARTICLE TERESA K. TRAVERSE PHOTOGRAPHY DEBBY WOLVOS, NICKY HEDAYTZDEH, IMAGES BY MICHAEL

T

he beauty of jars lies in their simplicity. For starters, they look gorgeous

stacked on shelves or used as a decoration. However, the real value of each jar is measured by what lies inside, and Arizona residents have been churning out high-quality products that locals have fallen in love with over and over again. From hot pepper jelly to tomato sauce, discover just how much goodness there is in these small-batch, artisanal jars, all of which can be found at local Scottsdale venues.

CONTINUED >

28

North Scottsdale Lifestyle | February 2016

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29

PANTRY PERFECTION

(CON TI N U ED)

Carol’s Delectables

CAROL’S DELECTABLES

Sure, Carol’s Delectables offers sweeter, more traditional jams like peach and plum, but the company also churns out a variety of spicy only-in Arizona pepper jellies like Habanero and Serrano. Most of the fruit used in their products is plucked fresh from the more than 300 fruit trees on the couple’s 60-acre ranch in Snowflake, Arizona. Find it online at CarolsDelectables.com.

MAMA’S COLD BREW

Phoenix resident and busy mother of four, Jennifer Rzepecki, was always searching for high-quality coffee that would keep her up throughout the day. Unable to find one, she started making her own and sold it at the Scottsdale Bible Church. The coffee was a hit, and in March, 2014 Mama’s Cold Brew was born. Today, her signature organic iced coffee, which is made with a secret spice blend, is brewed in a commercial kitchen in downtown Phoenix. For more information, please visit MamasColdBrew.com.

w e r B d l o C s

' a m a M

Prickly Pear Tea

PRICKLY PEAR TEA FROM PASSPORT COFFEE & TEA

Since 1983, the Brecheisen family has been blending full leaf teas. Everything is made by hand, even the tea leaves are steamed there, making their teas low in both caffeine and calories. One of Passport’s standout options is the decidedly local prickly pear tea, which includes a base of China black tea that’s infused with rosehips and prickly pear. PassportCoffee.com.

30

North Scottsdale Lifestyle | February 2016

CHATEAU TUMBLEWEED WILD WILL E. COX WINE

After more than 30 combined years working at Arizona wineries, four friends decided to take a big risk and open their very own Chateau Tumbleweed in Clarkdale, Arizona. The winery’s Wild Will E. Cox blend pays homage to Wilcox, the region of Arizona where most of the state’s grapes are produced. This red vino is a Grenache-based blend containing 60 percent Grenache, 20 percent Syrah and 20 percent Tempranillo varietals—all sourced from Arizona vineyards.

Find it online at ChateauTumbleWeed.com.

Chateau Tumbleweed “THE DUDE JAR” FROM TRACY DEMPSEY ORIGINALS

Served at Citizen Public House, “The Dude Jar” draws inspiration from the film The Big Lebowski’s sig-

nature drink, The White Russian. This decadent dessert features layers of chocolate cookie crumble, coffee pot de crème and Kahlúa crèma, and is served with white chocolate chip hemp seed cookies. All of Dempsey’s products are made from scratch in a commercial kitchen in Tempe. For more information, visit TracyDempseyOriginals.com.

"The Dude Jar"

k e e r C Queene Mill Oliv

QUEEN CREEK OLIVE MILL

A 1997 trip out to Arizona inspired Michigan couple Perry and Brenda Rea to leave their home and start making extra virgin olive oil in Queen Creek. Their pesticide- and herbicide-free, sustainable farm is home to more than 7,000 olive trees, and nearly two decades later, the business is still thriving. As Arizona’s only commercial olive oil maker, Queen Creek Olive Mill has flourished, selling EVOO, vinegars, tapenades, stuffed olives and even home and body products.

Find it online at QueenCreekOliveMill.com.

CONTINUED >

February 2016 | North Scottsdale Lifestyle

31

PANTRY PERFECTION

(CON TI N U ED)

s ' y o b e m o H ot Sauce H HOMEBOY’S HOT SAUCE

ARIZONA HONEY MARKET

In 2008, Mark Fratu was given a beehive filled with Africanized killer bees. Most would see this as an omen, but it turned out to be a gift. After the market collapsed, the former investor passed by a farmer’s market and decided that he would start selling honey, thus Arizona Honey Market was born. All Fratu’s products are sugar-free and produced out of his home in Scottsdale. He sells eight different flavors, with the most popular being Desert Flower. Find it online at ArizonaHoneyMarket.com.

Arizona Honey Market

Homeboy’s is dedicated to simple, high-quality products. You can see it in the design of the jars—each clear bottle only features the logo and a single pepper. There are two regular flavors: the best-selling haberno and the jalapeno. Ingredients are fresh and locally sourced, whenever possible. Find it online at HomeBoysHabanero.com.

Peanut Butter Americano PEANUT BUTTER AMERICANO

Mamma Letizia's MAMMA LETIZIA'S

Jeff Malkoon started Peanut Butter Americano out of his mom’s kitchen in 2013. Now, his products are found in more than 30 retail locations throughout Arizona, although all are made in Glendale.

Customers have told Letizia Lavant that her Mamma

The best seller? Cinnamon Hon-

Letizia’s small-batch sauce recipes always remind them

ey Peanut Butter sweetened with

of home. She makes two authentic flavors: Thick, Rich

Sonoran wildflower honey, which

and Garlicky Pizzaiole Gravy and Spicy Italian Marinara

he describes as an “Arizona twist

Gravy. In typical Italian fashion, the recipes have been

on peanut butter.” Part of his sales

passed down from generation to generation—from La-

proceeds also go towards relief

vant’s mother’s recipes, which she got from her mother.

work in Uruguay. Find it online at

Find it online at MammaLetizia.com.

PbAmericano.com.

32

North Scottsdale Lifestyle | February 2016

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Healthy Lifestyle

Bunches of

Oats

BRING WARMTH AND FRESHNESS TO YOUR WINTER BREAKFAST

L

ove oatmeal? Try these variations made with milk and old-fashioned oatmeal. Together, milk and oats make a breakfast power-

house by delivering protein and other key nutrients like fiber, potassium, calcium and vitamin D. Try some of these recipes to ensure a nutritious, and delicious, start to your day.

STRAWBERRIES ’N’ CREAM OATMEAL

Recipe by KathEats.com Makes: 1 serving 1/4 cup Scottish oatmeal (or sub rolled oats) 1 cup 2 percent milk 1 cup fresh strawberries, sliced 1/4 cup lowfat cottage cheese 1 teaspoon vanilla extract 1 tablespoon dry roasted almonds, chopped STEEL-CUT OAT PANCAKES

Recipe by FoodForMyFamily.com

1 tablespoon shredded coconut 1 (8-ounce) glass of milk, to serve with oatmeal

Makes: 5 servings DIRECTIONS:

3 cups organic fat free milk 1 cup water 1 1/2 cups organic steel-cut oats 1/2 cup walnuts, finely chopped

Combine oats and 1 cup of milk in saucepan over medium heat. Stir consistently as oatmeal begins to bubble.

Once oatmeal has reached desired consistency, about 5 minutes in, add strawberries, cottage cheese and vanilla. Stir to incorporate.

1 teaspoon vanilla

Cook for one more minute. Remove from heat and pour into bowl.

1 teaspoon cardamom

Top with almonds and coconut.

1/4 teaspoon salt

Serve with remaining 8-ounce glass of milk.

1 teaspoon butter 2 cups fresh strawberries, sliced 1 cup plain nonfat Greek yogurt Honey or maple syrup, if desired 1 (8-ounce) glass of milk, to serve with oatmeal squares

Remove from heat and add in walnuts, vanilla, cardamom and salt, stirring until incorporated throughout.

Line a 13-by-9-inch baking sheet (slightly larger will also work) with parchment and spread oats into even layer. Allow to cool to room

DIRECTIONS:

Mix together 3 cups of milk and water in medium saucepan.

Heat over medium-high heat just until boiling.

Stir in steel-cut oats, reduce heat, and simmer for 30 minutes until most liquid is absorbed and oats are thick.

temperature and place in fridge overnight or for at least 4 hours.

When ready to eat, cut oats into squares.

Heat frying pan to medium-high heat. Add a bit of butter into pan.

Cook oatmeal squares for 5 minutes on each side or until golden brown.

Top with strawberries, yogurt, and drizzle of honey or maple syrup.

Serve with remaining 8-ounce glass of milk.

34

North Scottsdale Lifestyle | February 2016

Sold Properties

Recently SOLD North Scottsdale Properties for at least

100%

of asking price !

Neighborhood

Original List

SOLD $$

%SOLD

PRICE/SQFT

SQFT

DOM

Silverleaf

$6,250,000

$7,500,000

120%

750

10,000

63

Silverleaf

$2,625,000

$2,836,610

108%

905

3,133

5

Silverleaf

$2,525,000

$2,536,250

101%

928

2,733

5

Silverleaf

$2,479,000

$2,479,000

100%

549

4,518

4

McDowell Mountain Ranch

$2,000,000

$2,000,000

100%

396

5,045

11

Troon Ridge Estates

$1,949,000

$2,061,000

106%

422

4,879

61

Cavallo Estates

$1,795,000

$1,845,000

103%

410

4,491

259

Privada

$1,621,955

$1,792,938

111%

442

4,054

368

Legacy Cove

$1,355,000

$1,355,000

100%

362

3,741

1

DC Ranch

$949,000

$955,000

101%

264

3,610

9

McDowell Mountain Ranch

$700,000

$700,000

100%

197

3,552

23

Winfield

$670,000

$670,000

100%

223

3,000

1

Desert Orchid

$625,000

$635,000

102%

247

2,564

4

Horeseman’s Park

$575,000

$575,000

100%

193

2,969

47

Desert Foothills

$550,000

$550,000

100%

147

3,733

9

Colina Del Norte

$549,900

$549,900

100%

162

3,376

20

Legend Trail

$549,500

$549,500

100%

253

2,167

46

Pinnacle Reserve

$549,000

$549,000

100%

218

2,511

16

Sonoran Heights

$548,500

$548,500

100%

210

2,609

4

Arabian Views

$525,000

$525,000

100%

196

2,676

27

Grayhawk

$525,000

$525,000

100%

210

2,499

3

Crown Point

$522,000

$522,000

100%

271

1,926

39

Desert Ridge

$505,000

$595,000

118%

205

2,897

10

Grayhawk

$500,000

$565,000

113%

152

3,705

41

Information compiled from Multiple Listing Service from dates of 12/1/2015 through 12/31/2015. *DOM =Days on Market

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35

Culinary Creations

Say ‘I Love You’ with Fondue A NEW TWIST ON VALENTINE'S DAY DINNER

ARTICLE KATHLEEN BLAIR | PHOTOGRAPHY LORI HART

Classic Cheese Fondue Surf & Turf Fondue Courtesy of Fannie Farmer Cookbook

Courtesy of Lori Hart,

by Marion Cunningham

LorisCulinaryCreations.com

INGREDIENTS:

INGREDIENTS:

Chocolate Fondue Courtesy of Amy Sherman, CookingWithAmy.com INGREDIENTS:

2 ½ cups shredded Swiss cheese

1 cut sirloin or fillet, cubed

1/2 cup heavy cream

1 large garlic clove

1 bag medium sized shrimp (or two lobster

8 ounces of best-quality dark chocolate,

1 cup dry white wine (must be dry, not sweet)

tails, cut into cubes)

3 tbsp. kirsch

BROTH:

broken into small pieces A couple tablespoons of liquor (optional)

¼ tsp. nutmeg

2 ½ cups low sodium beef broth

¼ tsp. ground pepper

1 ¼ cup water

Salt, to taste

1 cup dry white wine

it gets hot. Add the chocolate and leave

1 loaf French bread, cut into 1-inch cubes

1 celery stalk, chopped

it alone for a couple of minutes to melt.

INSTRUCTIONS:

Begin by vigorously rubbing the inside of

1 green onion, chopped

INSTRUCTIONS:

Heat the cream gently, taking it off when

Then, whisk in the liquor and voila! choc-

1 large garlic clove, chopped

olate fondue. What you use to dip is up

the fondue pot with a garlic clove. Pour the

1 tbsp. fresh chopped parsley

to you, but cookies, pound cake, banana

wine into the pot and heat until it barely sim-

Salt and pepper, to taste

chunks, strawberries and raspberries are

mers. Over a low heat, add the cheese a little

To cook, simmer the above ingredients

personal favorites.

bit at a time, stirring with a wooden spoon

in a saucepan for 10 minutes, then remove

until all is melted. Stir in the nutmeg, kirsch,

from heat and let stand for 2 hours, the time

pepper and salt. With long fondue forks, spear

is needed to allow the flavors to blend. Then,

the bread cubes and dip into the cheese.

just before you are ready to serve, strain into a fondue pot and bring to a boil.

DIPPING SAUCES:

Roquefort butter for the beef – mix together the following: 1 oz. Roquefort cheese 1/8 cup butter, softened 1 tsp. brown mustard 1 small garlic clove, crushed Dash of Worcestershire sauce Experiment with a variety of different dips for the meat and shrimp. If using lobster, melted butter makes an excellent dipping sauce.

36

North Scottsdale Lifestyle | February 2016

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Lifestyle Calendar

February FEBRUARY 6 THE FAIRY TALE OF SNOW WHITE & ROSE RED SCOTTSDALE Become enthralled in the fantastic Grimm-like story ballet of two sisters and their exciting adventure from the Royal Palace to the Black Forest. Over 50 dancers, ages 6-18, from Plumb Performing Arts Center bring this story ballet to life with graceful moves, dazzling costumes and stunning sets. PlumbPerformingArtsCenter.com

FEBRUARY 1 - 7 WASTE MANAGEMENT PHOENIX OPEN SCOTTSDALE Known as “The Greatest Show on Grass,” this legendary golf tournament sports the largest crowds on the PGA Tour. Watch as TPC Scottsdale’s famous 16th Hole is transformed into a massive stadium for the fans and famous golfers, including Tiger Woods, Bubba Watson, Rickie Fowler and more. WMPhoenixOpen.com

FEBRUARY 1 - MAY 1

FEBRUARY 11 - 21 SCOTTSDALE ARABIAN HORSE SHOW & SHOPPING EXPO

BETYE SAAR: STILL TICKIN'

SCOTTSDALE

SCOTTSDALE

Be a part of the Greatest Horse Show in the World with the Scotts-

This engaging and thoughtfully-curated retrospective exhibition in-

dale Arabian Horse Show & Shopping Expo at Westworld of Scott-

cludes multimedia collages, assemblages, sculpture, works on paper

sdale. Admire beautiful Arabian Horses, watch live competitions

and specifically reconceived installations, bringing together Betye

and enjoy fabulous shopping and food at this one-of-a-kind event.

Saar’s six-decade career and showcasing her unwavering charge to

ScottsdaleShow.com

create works of strong social and political content. Smoca.org

FEBRUARY 5 - 7 CARMEN PHOENIX Opera’s most famous seductress, Carmen, will ignite the stages of Symphony Hall with Arizona Opera’s new production of the sultry classic. Set in Seville during the Spanish Civil War, this fresh rendition designed by Arizona Opera Director of Production, Doug Provost and Director Tara Faircloth is sure to sizzle. AzOpera.org 38

North Scottsdale Lifestyle | February 2016

FEBRUARY 13 63RD ANNUAL PARADA DEL SOL PARADE SCOTTSDALE Boasting more than 150 entries, this beloved Scottsdale tradition has become one of the “World’s Largest Horsedrawn Parades.” Immediately following the parade is the Trails End Celebration, a huge block party that includes live music, delicious food, shopping, games, pony rides, a Kid’s Arena and much more.

ParadaDelSol.net

FEBRUARY 11 - 14 THE SLEEPING BEAUTY PHOENIX Be prepared to fall in love with Ballet Arizona’s acclaimed production of The Sleeping Beauty this Valentine’s Day weekend. The Ballet brings this treasured fairy tale full of curses, fairies and fantasy to life with all the grandeur of a classic ballet, complete with stunning costumes and dazzling sets. BalletAz.org

FEBRUARY 16 - 21 THE BRIDGES OF MADISON COUNTY PHOENIX One of the most romantic stories ever written, this two-time Tony Award-winning Broadway musical is coming to the stages of ASU Gammage. Get caught up in the unforgettable story of two people trapped between decision and desire, as a chance encounter becomes a second chance at so much more. AsuGammage.com

FEBRUARY 13 THIRD ANNUAL CONCOURS IN THE HILLS FOUNTAIN HILLS Concours in the Hills, sponsored by Barrett-Jackson, will showcase a diverse range of ultra-high performance, luxury and classic vehicles in one of the Valley’s most spectacular locations. Over 400 cars are expected to participate in the event, which will benefit the Boys & Girls Clubs of Greater Scottsdale. CouncoursInTheHills.org

FEBRUARY 18 TAI CHI IN THE RAINFOREST SCOTTSDALE As part of Butterfly Wonderland’s February celebration of Mother Nature, Master Rasoul Sobhani will lead guests through his personal technique of chi yoga, which blends tai chi, yoga and chi gung in a tranquil and relaxing setting. To reserve, please call 480.800.3000 or visit ButterflyWonderland.com.

February 2016 | North Scottsdale Lifestyle

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business directory ART & PHOTOGRAPHY

HEALTH & WELLNESS

Maids to Order Of Maricopa County, AZ (480) 607-3330 maidstoorder.com

Images By Michael (480) 575-1175 Imagesbymichael.com

Pulse Fitness (480) 907-5900 pulsefitnessaz.com

INSURANCE

Nelson Art Gallery (480) 636-1233 nelsonartgallery.com

HOME BUILDERS & REMODELERS

Bonner David Art Galleries (480) 941-8500 bonnerdavid.com

DANCE

DC Dance AZ (480) 284-6440 dcdanceaz.com

DENTISTS & ORTHODONTICS AZ Smiles Dental (480) 563-0069 Azsmilesdental.com

ENTERTAINMENT & RECREATION Arizona Musicfest (480) 488-0806

FASHION & ACCESSORIES EssenZa Boutique (480) 563-9963 essenzaboutique.net Sherre’s (480) 595-8771 shopsherres.com

FINANCIAL SERVICES & PLANNING

First Choice Loan Services, Inc (602) 230-4300 rjcrosby.com

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North Scottsdale Lifestyle | February 2016

Core Fitness AZ (480) 620-3000 CoreFitnessAZ.com

Genesis Luxury Group (602) 513-3332 genesislg.com

Schubert Insurance & Financial Services (480) 515-6259 State Farm Insurance Jeremy Mueller (480) 515-5223 jeremymueller.com

LaBlonde Homes (480) 585-1845 lablonde.com

OTHER

HOME DESIGN & FURNISHINGS

PROPERTY & REAL ESTATE

Paul Lauren Design Consultants (480) 664-6765 paullaurendesigns.com Potato Barn (480) 745-3240

Baudine’s (Mad About Shoes) (480) 367-0950

Bloom / Van Omen Luxury Real Estate (602) 989-1287 bvoluxury.com

The Dump thedump.com

REMAX Platinum Living Cathy Hotchkiss (480) 236-3336 cathyhotchkiss.com

HOME SERVICES

SPECIALTY SHOPS

Closet Masters (480) 991-4399 closetmasters.net

Evergreen Floor Care (480) 540-5840 evergreenfloorcare.com Let There Be Light (480) 575-3204 lettherebelightllc.com

The Green Goddess (602) 971-8110 greengoddess.com

HIGH-END, LOW-VOLTAGE, OUTDOOR LIGHTING EXPERTS

LICENSED | BONDED | INSURED (480) 575-3204 | lettherebelightllc.com 7202 E Cave Creek Rd Carefree, AZ 85377

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Make at least one definite move daily towards your goal - Bruce Lee

14 days for $89* Our 14 day personal training experience includes: Comprehensive Evaluation InBody Body Composition Analysis Unlimited Team Training 4 Small Group Training Sessions 24 Hour Gym Access February 2016 | North Scottsdale Lifestyle

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Local’s Choice

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MICHAEL RUSCONI’S

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Kitchen Essentials 3

BROUGHT TO YOU BY MICHAEL RUSCONI, EXECUTIVE CHEF AND PROPRIETOR OF RUSCONI'S AMERICAN KITCHEN ARTICLE ALISON STANTON

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Courtesy of Sub Zero and Wolf

PHOTOGRAPHY MICHAEL MCNAMARA

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1. CARNAROLI RICE: “The best for making risotto, but I also use it for

6. CHEROKEE PURPLE HEIRLOOM TOMATOES: “On our 110-degree

different varieties of Paella.”

days here, a chilled tomato salad is what I frequently crave. When

2. TRUFFLES/ WHITE TRUFFLE OIL: “When they would come up the

I used to spend summers in the San Joaquin Valley, my grandfather

elevator while I was working at Mary Elaine’s at the Phoenician, the

and I would go and pick some tomatoes from the local farms, and I

whole building would have the aroma of white truffles. I fell in love

just got addicted to them.”

with truffles that day. One of my all-time favorites is a very simple Por-

7. CHEF’S KNIFE: “Can’t leave home without it. The most versatile tool

cini mushroom risotto with white truffles from Alba.”

in the bag.”

3. BASIL: “Life is better with more basil.”

8. WOLF RANGE: “My Wolf Range is a tank—four burners, a griddle

4. SHORT RIBS: “I love this rich entrée in the winter; it just screams of

and a 36-inch convection oven.”

Midwest pot roast.”

5. WINTER SQUASH: “This includes kabocha, butternut, acorn and pump-

kin. I love to pair them with short ribs and Foley Fish’s natural scallops.”

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North Scottsdale Lifestyle | February 2016

RusconisKitchen.com

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Troon | $3,699,000 5 BD/7 BA/7,919 SF 11934 E. Buckskin Trl. Scottsdale

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Every BVC Home Sale is

David Van Omen / Andrew Bloom / Chey Castro

(480) 999-1821 team@bvcluxurygroup.com

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