Paradise Valley February 2016

Paradise Valley FEBRUARY 2016

PVLifestylePubs.com

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SPICE UP YOUR MEALS CREATE PURE PIZZA PERFECTION INDULGE IN DECADENT CHOCOLATE DELIGHTS

Belle before

February is...

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20% off full dental cleaning (includes physical exam, pre-anesthetic bloodwork, dental x-rays, IV fluids, cleaning, polishing, extractions and antibiotics (if necessary) and barrier sealant. Please call for appointment- 480-448-9060. Offer good to 2/29/16.

6909 E LI N C O L N D R ( N E X T T O P E T R E S O R T ) | PA R A D I S E VA LLE Y, A Z | 4 8 0. 4 4 8 . 9 0 6 0 | A P P LE WO O DV E T.C OM

B o n n e r

D a v i d

Galleries Traditional x Contemporary

Claudia Hartley “Across the Country” New works by Claudia Hartley

February 11-29, 2016 Artist Reception: February 18, 6-9 pm

“Bonjour” / acrylic on canvas / 60" x 72" 7040 E. Main Street x Scottsdale, AZ 85251 x www.bonnerdavid.com x art@bonnerdavid.com x 4 8 0 . 9 4 1 . 8 5 0 0 February 2016 | Paradise Valley Lifestyle

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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.

biltmore arcadia

FEBRUARY 2016 editor

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

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

Rachael Anne Lewis, Gina Santi

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 the perfect pizza with advice from the pie experts and indulge your sweet tooth with decadent chocolate desserts perfect for Valentine’s Day. Enjoy!

Until Next Month,

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

| Brad Broockerd

| Sara Minor

ART DIRECTOR EDITORIAL DIRECTOR AD COORDINATORS

| DeLand Shore

| Nicole Sylvester

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

LAYOUT DESIGNER DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT APPLICATION ARCHITECT WEB DEVELOPER

| Melanie Carlisle | Michael O’Connell | Hanna Park

Danielle Accovelli, Editor

by Community ™

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ON THE COVER A bounty of seasonal vegetables PHOTOGRAPHY PROVIDED

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Paradise Valley Lifestyle | February 2016

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Paradise Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Paradise Valley’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 Paradise Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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February 2016

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18 Season's Pickings

Winter recipes to warm the heart.

22 Fire It Up

Departments 8

Good Times

10

Around Town

12

Giving Back

14

Locally Owned

16

Hot Spot

25

Sold Properties

26

Times Past

28

Culinary Creations

29

Healthy Lifestyle

30

Food & Wine

32

Lifestyle Calendar

34

Local’s Choice

Turn up the heat on your pizza making skills.

34 Kitchen Essentials

Behind the scenes with chef Beau MacMillan.Â

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Good Times

Ryan House's White Christmas Event at the Arizona Biltmore

The nostalgic dinner gala, held in the hotel's Gold Room, honored founding community partners while celebrating the writing of "White Christmas" by Irving Berlin. PHOTOGRAPHY GINA SANTI PHOTOGRAPHY AND COPPERPOINT MUTUAL INSURANCE COMPANY.

Left to Right: Kathryn Petsas, Paul Sarantes, Left to Right: Jan Johnson, Leslie Propstra, Ryan Ange Pappas, Bill Petsas, Chris Petroulakis, Dena House Chairman of the Board, and Judy Shannon Economopoulos, Christos Economopoulos and Jacque Petroulakis

Left to Right; Top to Bottom: Dan Pierce, Suzanne Pfister; Herman Orcutt, Sarah Mayer, Judy Shannon,Susan Levine, Debbie Shumway, Cathy Comer, Jan Johnson, Linda Hunt

Left to Right: Lin Sue Cooney, Jan Johnson, Debbie Left to Right: Bob & Karen Hobbs; Mrs. & Dr. Mark Syms Shumway, Susan Levine and Judy Shannon

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Phoenix Children's Hospital Foundation's American Girl Fashion Show

The fun and engaging program showcased historical and contemporary fashions for girls and their dolls, with over two hundred local models participating in this most heartwarming event. PHOTOGRAPHY RACHAEL ANNE LEWIS PHOTOGRAPHY.

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Around Town

AROUND TOWN Gastrolounge, Olive + Ivy, Rusconi’s American Kitchen, The Henry, Paul Martin’s American Grill, and many more. For more information, please visit GirlScoutsAz.org.

COLLEEN’S DREAM ANNUAL GOLF TOURNAMENT & EVENING OF DREAMS GALA The third annual Colleen’s Dream Foundation Golf Tournament & Evening of Dreams Gala will be held February

MUSIC IN THE GARDEN SPRING CONCERT SERIES

18-20, 2016. This high-profile event is a big draw for local celebrities and NFL players as they come out to support

The Desert Botanical Garden is proud to bring another season of

funding research for ovarian cancer. All

spectacular talent to the Music in the Garden Spring Concert Series.

proceeds will benefit Colleen’s Dream

Situated at the base of a saguaro-lined butte, the event pairs great

Foundation. The Golf Tournament will

live local bands with the most enchanting venue in the Valley for a

be held on Friday, February 19 at the

truly spectacular experience. Through May 6, concert goers will also

Arizona Biltmore Golf Club and the

be able to view the Bruce Munro: Sonoran Light exhibition. Music in

Evening of Dreams Gala will be held on

the Garden will run Friday evenings from February 5, 2016 to June 24,

Saturday, February 20 at the JW Marri-

2016. To purchase tickets, please visit Dbg.org or call 480.941.1225.

ott Scottsdale Camelback Inn Resort &

THIRD ANNUAL GIRL SCOUTS COOKIE DESSERT CHALLENGE Girl Scouts, Arizona Cactus-Pine Council is pleased to announce the return of its award-winning Girl Scout Cookie Dessert Challenge.

Spa. For more information, please visit ColleensDream.org.

HOTEL VALLEY HO CELEBRATES 10TH ANNIVERSARY WITH NEW LOOK

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

The iconic Hotel Valley Ho is celebrating the 10th anniversa-

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

ry of its reopening with a new look and special offerings avail-

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

able throughout 2016. The guest rooms and suites in the original

Tagalongs, Thin Mints, Trefoils, and Savannah Smiles—into a custom

wings have been redesigned in keeping with the hotel’s signature

dessert menu item. Each restaurant has agreed to feature its dessert

style, contemporary with an influence of 1950s modernism. New

on its menu from February 1 to February 29, 2016, with a portion of the

elements include décor, 49-inch HD TVs and hip furnishings. The

proceeds from each dessert sold directly supporting Girl Scouts and

ZuZu Lounge and hotel lobby have also been completely updat-

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

ed with new furniture and décor. The 10th Anniversary Special in-

Valley restaurants signed on for the challenge this year are: Rhythm

cludes 10% off a guest room or suite, two welcome drinks, $10 in

& Wine, 32 Shea, Kelly’s at Southbridge, Tom’s Thumb, Copper Leaf

hotel bucks per night, a 10th anniversary arrival amenity and a $10

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Paradise Valley Lifestyle | February 2016

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room upgrade based on availability. For more information and to make reservations, please visit HotelValleyHo.com.

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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.

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February 2016 | Paradise Valley Lifestyle

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Giving Back

Easton & Harlow Pagano

FASHION FOR A CURE PANDA RAISES FUNDS AND HOPE FOR CHILDHOOD DISEASE ARTICLE DANIELLE ACCOVELLI | PHOTOGRAPHY PROVIDED

T

here is nothing more devastating than learning that your child

Bell. “Penny originally had the idea to do a children’s fashion show,

has a life-threatening disease. Fortunately, there’s hope in the

and at the time there was really nothing like it here, so we went

form of capable doctors and breakthrough research. The Steele Chil-

ahead with the concept.”

dren’s Research Center at the University of Arizona, Tucson is at the

In 1999, they put together a group of 35 local women that they

forefront of research for childhood illness, discovering cures for dis-

felt were confident enough to chair the fashion show— a group that

eases and bringing hope to sick children.

would eventually become the founding board for PANDA.

It was this sentiment of hope that led Phoenix residents Robyn DeBell and Penny Gunning to co-found The Phoenix Women’s Board of

“We literally tried to just get all our friends and neighbors that were seasoned in events,” says Gunning.

the Steele Children’s Research Center, also known as People Acting

The first “PANDA Children Helping Children” Fashion Show and

Now Discover Answers (PANDA), where members are dedicated to

Luncheon was held in 2000, with 30 children as models and 300

raising awareness and private funding for the Steele Children’s Re-

guests in attendance. It is safe to say that the show has grown dra-

search Center.

matically since then, now featuring about 55 models with nearly 1,000 community members attending.

HUMBLE BEGINNINGS

The theme for the 2016 show, which will take place in April,

When DeBell met Gunning after she moved from Tucson to Phoe-

is “Not All Heroes Wear Capes.” They’ll celebrate all the child

nix, the two of them teamed up to find a way to make the Steele Chil-

heroes fighting devastating diseases, as well as the doctors and

dren’s Research Center accessible to Phoenix residents.

nurses who provide care. The event is always dedicated to re-

“We were trying to find a way to bring Steele up here to Phoenix, and also a way to make research personal and relevant,” says De12

Paradise Valley Lifestyle | February 2016

search, and this year will be raising funds for the PANDA Personalized Pediatric Research Fund.

Left to Right:Penny Gunning, Dr. Fayez K. Ghishan, Karin Weiler, Robyn DeBell

Left to Right: Penny Gunning, Robyn DeBell, Jennifer Karas , Karin Weiler, Sandy Hobbs, Melinda Gulick, Kylie Cook ALL ABOUT THE CHILDREN

Even with PANDA’s great success, DeBell and Gunning have never lost sight of the heart and inspiration for the show—the children.

“The fashion show is the fun part, but what really keeps us passionate is the kids,” says Gunning.

The board members aren’t the only ones helping kids through PANDA’s efforts either, as an integral aspect of the show is the “Children Helping Children” concept.

“We always tell our child models that they are walking down the runway for someone that can’t, and that they’re a part of this for some little boy or girl that’s in the hospital and is too sick to be doing what they are doing. That is very important to us,” says Gunning.

Sincere Passionate Masterful

CUSTOM HOMEBUILDER NORTH SCOTTSDALE Building Since 1987

A LASTING LEGACY

Another integral aspect of PANDA’s fashion show is their commitment to creating a self-sustainable community event.

“Every member we brought in had a daughter or granddaughter that participated in the show, then their daughters and granddaughters would do the same, so it’s sort of a self-sustaining organization,” says DeBell.

It is that level of commitment and personal involvement from all members and participants that has truly made the organization flourish.

DeBell and Gunning have no intention of stopping anytime soon, either.

“I think we are in it for the long haul,” says DeBell. “As long as we can walk and talk and stand, we will be doing it.”

For more information on PANDA and this year’s fashion show,

480.585.1845 | www.lablonde.com

please visit AzPanda.org.

10025 E. Dynamite Blvd, Ste. 101 | Scottsdale, Arizona 85262

February 2016 | Paradise Valley Lifestyle

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Locally Owned

PRIME CUT FRENCH’S MEAT SHOPPE SERVES UP PURE GOODNESS ARTICLE KORY KILMER | PHOTOGRAPHY PROVIDED

T

he German sausage kitchens of Central Minnesota are certainly a long way from the Valley of the Sun, but after years of cutting meat in shops in and around the Twin Cities area, Dick Liddy had a hunch that the skills he had honed, coupled with a strong Midwestern work ethic, could translate into success in the heart of the desert.

The story of Scottsdale’s French’s Meat Shoppe actually goes back to 1969, as a small shop opened by Don and Darlene French. After establishing themselves as a premier butcher in the area, Don sadly passed away while playing golf, and shortly after his wife was looking to sell the shop. As luck would have it, Dick had just relocated his family to the area and was ready to buy. In January of 1977, he took ownership of the shop.

“I inherited it with one employee and had to lay him off within the first six months,” recounts Dick as he reflects on the struggles of those early days. “After letting him go and having to do everything myself, I realized that I had a real interest in the wholesale business, and was able to start securing some accounts that are still with us today.”

Mainly through word-of-mouth and by fostering good relationships with local restaurants, Dick was able to get things going in the right direction to the point where shortly after a decade of owning French’s he had outgrown the original space. Eventually, the shop relocated to a space near Eldorado Park, where it remains today.

Though the majority of French’s Meat Shoppe’s business still resides on the wholesale side, they have never given up on their desire to offer an amazing product at a fair price directly to the public. All of their sausages are made to order, they grind their beef fresh every night, and they never use fillers or by-products. The quality speaks 14

Paradise Valley Lifestyle | February 2016

for itself, as a recent poll of the top 20 burgers served at metro area restaurants revealed that four of them use French’s ground beef.

Shortly after relocating, French’s also started to play around with a seasoning blend that they’ve come to perfect over the years in both their signature Fiesta Seasoning as well as the spicy version with Jalapenos. This year, they’ve started to dry-age Prime New York Striploins, as well as Prime 109 Beef Ribs. Both take upwards of about six weeks, but the end result is a cut of meat that will stand up against any other in the Phoenix area.

One of the best aspects of French’s Meat Shoppe is that Dick has been able to keep it a true family business. Each of his four kids have worked there at one time or another over the past four decades, and most continue to play an active role in the business today.

“One of my daughters has taken over most of the office, while one of my sons works nights taking care of that shift by grounding beef and making patties,” says Dick. “My other daughter helps out with the telephones and that kind of stuff. It has all just been a really great experience.”

Dick also has a passion to keep his company involved with the community. From that very first year, they started donating hot dogs to the Scottsdale Little League, which is something they have continued doing ever since. French’s also donates hot dogs to the city for special events throughout the year, as well as chicken to some of the food missions throughout town.

For more information, please visit FrenchsMeatShop.com or call 480.949.8911.

We recently started a dry again program.

Our USDA Prime beef comes from Kansas City, MO. Our USDA Prime beef is dry aged for a minimum of five weeks. Dry aging enhances the flavor of beef giving it a more concentrated beef flavor and it also contributes to the beef’s tenderness.

French’s Meat Shoppe has been locally owned for over 45 years.

Fiesta Seasoning® is a unique all-natural, all-purpose salt and vegetable blend that is gluten and MSG free. It’s great on burgers, steaks, roasts, pork, chicken, french fries, vegetables, and even popcorn! fiestaseasoning.com

Use it as you would ordinary table salt in all your cooking.

7851 E. McDowell Rd. Scottsdale, Arizona 85257 (480) 949-8911 frenchsmeatshop.com

Hot Spot

Flavor Express SPICE IT UP FOOD TRUCK ADDS A LITTLE EXTRA ZEST TO MEALS ARTICLE TERESA K. TRAVERSE PHOTOGRAPHY PROVIDED

W

hen Christine Paciora was only 12, she was already in charge of cooking dinners for her family of six. She made Italian one night and Mexican another, a stark contrast to the dumplings and sauerkraut her mom usually made.

“I just fell in love with spices,” Paciora says, gazing at her Spice It Up food truck parked just outside of the Phoenix Pubic Market. “I discovered that there’s spice blends in curry, from all different countries, and that they’re all unique. It fascinated me. I did a lot of investigating and a lot of trial and error; now people tell me it’s authentic.”

She also enjoys watching customers feel better after eating her food.

“The best thing is when you hand somebody a dish, they take a bite of it, and they just look up and their eyes roll back in their heads, and they’re like, ‘Oh my God, this is so good,’” Paciora says.

Although it would be decades before her Spice It Up food truck would come to fruition, Paciora always had a knack for customer service, working in retail before leaving her job to start a family.

When she was a stay at home mom, she was always searching for a flexible, creative outlet and eventually found it in her first love: cooking. Soon, she began working in catering, meal replacements and themed parties.

When her kids left for college, she decided it was time to do something for herself. While searching for a restaurant to open, a friend casually suggested she start a food truck then move it to a restaurant if it proved to be successful. Within two months of their conversation, the blueprints for the truck were in the works.

Paciora always had high hopes, right from the beginning. While the truck was being built, she brought her husband to the lot outside the Phoenix Public Market and told him that she was going to be in that market one day. She was right.

16

Paradise Valley Lifestyle | February 2016

“The best thing is when you hand somebody a dish, they take a bite of it, and they just look up and their eyes roll back in their heads, and they’re like, ‘Oh my God, this is so good.’”

After watching the first episode of The Food Network’s The Great Food Truck Race, she told her son she’d be on the show. She was right about that too.

Although her truck didn’t win, Paciora describes the entire experience as “incredible.” Following the appearance, she was flooded with media attention and saw a dramatic spike in requests for private parties. However, she credits the majority of her success to the high-quality of her seasonally rotating dishes, including her famous Tikka Masala and Cambodian Ginger Beef.

“We make everything from scratch. We grind all our own spices and we don’t’ skimp on quality, anywhere. We use all the top ingredients; nothing’s frozen. I’ve seen other trucks take frozen stuff and throw it on the grill, not us,” she says.

Although it hasn’t always been an easy road, one of the biggest obstacles being the marketing of her product, Paciora eventually hired two women that have been with her for years and know the product inside and out. There is also a spice wheel sitting outside her truck to help guests understand just what it is that they’re eating.

“We want to educate them on food and spice. We want to show them that spices can be flavorful and not just hot,” Paciora says. “It’s really authentic.”

To learn more, visit SpiceItUpTruck.com

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February 2016 | Paradise Valley Lifestyle

17

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.

18

Paradise Valley Lifestyle | February 2016

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 even edible flowers.

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

DIRECTIONS:

• Gently whisk all the ingredients together until smooth.

• Pour mix thinly onto a small heated pan until bubbling on the sides. Flip and cook a few minutes.

DIRECTIONS:

• 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

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

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

CONTINUED >

HOMETOWN HARVEST (CON TI N U ED)

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

WITH FRESH CITRUS DRESSING Courtesy of Maya’s Farm at South Mountain; MayasFarm.com

move skillet from heat.

• 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.

20

Paradise Valley Lifestyle | February 2016

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!

February 2016 | Paradise Valley Lifestyle

21

The Anatomy of a Pizza Pie ARTICLE ALISON STANTON PHOTOGRAPHY PROVIDED

A

lthough pizza may seem reasonably basic in its combination of crust, cheese, sauce and toppings, these

ingredients—along with proper oven temperature—can make all the difference between creating a savory pie of majesty and one that has the look and taste of cardboard.

Fortunately, home cooks wanting to tackle pizza making are in luck. Two local pizzeria owners—Aric Mei from The Parlor and Bob Lynn, hospitality founder and president of La Grande Orange Pizzeria—have shared their expert advice on how to create the perfect pie.

22

Paradise Valley Lifestyle | February 2016

THE CRUST

When it comes to creating a terrific homemade pizza crust, Mei suggests Hayden Flour Mills pizza flour and active dry yeast.

“I love a good starter, but an active dry yeast dough is a lot easier to

toes to a long-simmered Sicilian style, along with many other great bases like homemade pesto. “Our favorites at LGO are the simplest, cleanest ones with a fantastic olive oil,” he says.

control and would be my choice for the first timer,” he says.

Since making homemade dough from scratch can take some practice, Mei says home cooks are also welcome to come by The Parlor and purchase some raw dough.

THE CHEESE

No matter what type of cheese you prefer on your pizza, Mei strongly suggests avoiding the pre-shredded variety.

“Dough can be really hard to get right, and sometimes making a

“The pre-shredded cheeses are filled with anti-binding agents so

stop at your favorite pizzeria and asking to buy some dough can really

that they don’t clump together as they sit in a bag for months,” he

take the pressure off. It also greatly speeds up the whole process.”

says. “Get some good mozzarella, roll up your sleeves and use a grater—you’ll be glad you did.”

THE SAUCE

Pizza sauce is not a one-size fits all type of ingredient. As Lynn says, sauces can range from uncooked smashed, perfectly ripe toma-

In addition to mozzarella, Mei says The Parlor also mixes in some good aged white cheddar for a little added depth of flavor.

CONTINUED >

February 2016 | Paradise Valley Lifestyle

23

THE ANATOMY OF A PIZZA PIE (CON TI N U ED)

THE TOPPINGS

When looking for topping inspiration and ingredients, Lynn suggests checking out a local Farmer’s Market.

“Make your pizza vegetable-centric, or garnish it with meat and other proteins as you desire,” he says, adding that using vegetables and fruits that are in-season helps to set up a more exciting pie that will naturally taste better and “feel in rhythm with the season.”

FIRE IT UP

When the pizza is ready to be cooked, Mei suggests using a pizza stone instead of a baking sheet.

“The other key piece is a wood pizza peel, which is a thin wood board with a handle that you will stretch your dough and build the pizza on,” he says, adding that heavily flouring the pizza peel will help the raw dough slide off easier onto the hot stone.

“When it comes to oven temperature, I subscribe to the philosophy of ‘the hotter the better.’ Five hundred to five hundred and fifty degrees is about as hot as your home oven will get. Stretch your dough thin and keep an eye on it so it doesn't burn.”

Both Mei and Lynn say that while perfecting homemade pizza does take practice, the end result is definitely worth it.

“My philosophy is always to be fearless in the kitchen. How will we ever grow as cooks and chefs if we don't push ourselves to find our edge?” Mei says.

“Keep it simple and be patient,” Lynn says. “Practice making pizza dough until you have a style and quality you are enthusiastic about. Once you’ve done that, the sky’s the limit on toppings.”

For more information on The Parlor, visit TheParlor.us and for La Grande Orange Pizzeria, visit LaGrandeOrangePizzeria.com.

24

Paradise Valley Lifestyle | February 2016

Sold Properties

Recently SOLD Paradise Valley Properties NEIGHBORHOOD

ORIGINAL LIST

SOLD $$

Per Sq Ft

DOM*

BDRMS

BATHS

Paradise Valley

$4,700,000

$4,660,000

$777

79

3

3.5

Paradise Valley

$4,350,000

$4,350,000

$595

44

5

6

Arcadia

$3,500,000

$3,500,000

$635

0

5

4.5

Paradise Valley

$2,985,000

$2,537,500

$422

236

5

6.5

Arcadia

$2,850,000

$2,200,000

$270

238

6

5.5

Paradise Valley

$2,799,900

$2,705,000

$423

12

6

6.5

Paradise Valley

$2,795,000

$2,350,000

$322

375

4

4.5

Paradise Valley

$2,750,000

$2,644,400

$617

6

5

5

Arcadia

$2,500,000

$2,150,000

$309

105

5

5.5

Paradise Valley

$2,495,000

$2,110,000

$273

264

4

4.5

Arcadia

$2,395,000

$2,350,000

$454

89

5

4.5

Arcadia

$2,350,000

$2,200,000

$416

199

5

4.5

Paradise Valley

$2,325,000

$2,050,000

$363

190

5

4.5

Paradise Valley

$1,895,000

$1,750,000

$297

39

6

4.5

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

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February 2016 | Paradise Valley Lifestyle

25

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 >

26

Paradise Valley 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

combine the Tiger Nut flour, water, coconut

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

pecans and coconut crystals in the food

butter, coconut oil, maple syrup, cinnamon

• Once done, slice and pit the dates, placing

and salt.

them on the sides and bottom of the crust.

• Process until dough starts to spin in a ball.

• Set aside.

• If using a pie pan that has a removable bot-

FILLING:

tom, 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.

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

processor 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 | Paradise Valley Lifestyle

27

Culinary Creations

For Love and Chocolate VALENTINE'S DAY RECIPES TO FALL FOR

ARTICLE KATHLEEN BLAIR | PHOTOGRAPHY PROVIDED

GERMAN CHOCOLATE LACE COOKIES

Courtesy of The Silver Palate Good Times Cookbook INGREDIENTS:

½ cup unsalted butter, room temperature ½ cup brown sugar, packed 2 tbsp. dark rum ¼ cup heavy cream 4 oz. semisweet chocolate, chopped ¼ cup unbleached all purpose flour

TRUFFLES

Courtesy of Love from the Heart of the Home, by Susan Branch

⅛ tsp. baking soda ¼ tsp. salt

INGREDIENTS:

1 cup quick-cooking oats

Yields 40 Truffles

½ cup shredded coconut

6 oz. semi-sweet chocolate

½ cup pecans, chopped

2 egg yolks

DIRECTIONS:

2/3 cup unsalted butter, softened

• Preheat oven to 350 degrees and grease cookie sheets.

1 1/3 cup powdered sugar, sifted

• Cream butter and sugar until light and fluffy, approx. 5 minutes.

2 tsp. vanilla

• Beat in 1 tbsp. of rum

½ cup walnuts, chopped

• Heat cream in a small saucepan until it boils. Reduce heat and stir

2 tsp. Crème de Menthe or Grand Marnier (optional)

in remaining rum.

DIRECTIONS:

• Simmer 2-3 minutes, then remove from heat and stir in chocolate

• Over very low heat, slowly melt chocolate in a small saucepan, stirring often.

until blended.

• Beat ⅓ cup of chocolate mixture into butter mixture.

• Remove from heat and cool.

• Sift together flour, baking soda and salt and stir into butter mixture.

• Cream egg yolks and butter together. Add sugar slowly and blend well.

• Fold in oats, coconut and pecans.

• Pour the cooled chocolate into the sugar mixture and add vanilla and

• Drop rounded teaspoons of batter 2” apart onto a floured cookie sheet.

• Bake 8 minutes. Remove and cool for 5 minutes before transferring

nuts and stir. If using liqueur, omit the vanilla and substitute the liqueur.

• Refrigerate until firm enough to handle.

• Shape into 1-inch balls and roll into cocoa. When finished, chill.

to wire racks.

• Drizzle remaining chocolate mixture over cookies in a lace pattern.

• Keep refrigerated until ready to serve.

CHOCOLATE MOUSSE

Courtesy of Love from the Heart of the Home,

by Susan Branch

DIRECTIONS:

• Milk chocolate in top of double boiler. While chocolate is melting, cook rum and sugar over very low heat until sugar melts, do not let it brown.

INGREDIENTS:

8 oz. semi-sweet chocolate ¼ cup dark rum ½ cup sugar 2-3 tbsp. lukewarm water 2 egg whites 2 cups heavy cream

• Add sugar syrup to chocolate. Beat in 2 tbsp. of lukewarm water and set aside.

• Beat egg whites until stiff, then whip the cream and fold together with the egg whites.

• Beat chocolate again and add 1 tbsp. lukewarm water, then fold chocolate into cream.

• Spoon into individual serving dishes or wine glasses and chill.

28

Paradise Valley Lifestyle | February 2016

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 tem-

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.

perature 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.

February 2016 | Paradise Valley Lifestyle

29

Food & Wine

Flights and Bites TIPS FOR CREATING PARTY-READY WINE AND CHEESE PAIRINGS 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.

• 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!

• 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.

CREATE THE FLIGHTS AND BITES

MAKE THE MOST OF EVERY SIP

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 flavored wine combine with delicious manchego for bursting cherry and salty butterscotch tones.

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.

30

Paradise Valley Lifestyle | February 2016

For more inspiration and recipes, visit Aldi.us.

CÉsar Mazier Landscaping & Maintenance

business directory ANIMALS & ANIMAL CARE

Applewood Pet Resort (480) 596-1190 applewoodpetresort.com

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

DENTISTS & ORTHODONTICS Beischel Family Dental (480) 948-1450 bfdentalaz.com

HEALTH & WELLNESS Fit Republic (480) 324-1200 citizenoffit.com

Pulse Fitness (480) 907-5900 pulsefitnessaz.com

HOME BUILDERS & REMODELERS Genesis Luxury Group (602) 513-3332 genesislg.com LaBlonde Homes (480) 585-1845 lablonde.com

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February 2016 | Paradise Valley Lifestyle

31

Lifestyle Calendar

February 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 5 - 7

FEBRUARY 11 - 14 THE SLEEPING BEAUTY PHOENIX

CARMEN

Be prepared to fall in love with Ballet Arizona’s acclaimed

PHOENIX

production of The Sleeping Beauty this Valentine’s Day weekend. The

Opera’s most famous seductress, Carmen, will ignite the stages of

Ballet brings this treasured fairy tale full of curses, fairies and fantasy

Symphony Hall with Arizona Opera’s new production of the sultry

to life with all the grandeur of a classic ballet, complete with stunning

classic. Set in Seville during the Spanish Civil War, this fresh rendition

costumes and dazzling sets. BalletAz.org

designed by Arizona Opera Director of Production Doug Provost and Director Tara Faircloth is sure to sizzle. AzOpera.org

FEBRUARY 12 - 14 28TH ANNUAL CHINESE CULTURE AND CUISINE FESTIVAL PHOENIX Celebrate the Year of the Monkey during this spectacular three-day event. Activities include dragon and lion dances, martial arts demonstrations, folk and traditional dances, musical performances, Children’s Pavilion activities, Chinese Culture and History

FEBRUARY 11 - 21 SCOTTSDALE ARABIAN HORSE SHOW & SHOPPING EXPO

booths, arts and crafts booths, authentic Chinese cuisines, and much more. PhoenixChineseWeek.org

SCOTTSDALE

FEBRUARY 13

Be a part of the Greatest Horse Show in the World with the Scottsdale

63RD ANNUAL PARADA DEL SOL PARADE

Arabian Horse Show & Shopping Expo at Westworld of Scottsdale. Ad-

SCOTTSDALE

mire beautiful Arabian Horses, watch live competitions and enjoy fabulous

Boasting more than 150 entries, this beloved Scottsdale tradition has

shopping and food at this one-of-a-kind event. ScottsdaleShow.com

become one of the “World’s Largest Horsedrawn Parades.” Immedi-

FEBRUARY 11 - MARCH 31 CATTLE TRACK LEGENDS SCOTTSDALE

ately 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

Larsen Gallery will be hosting Cattle Track Legends, featuring works

FEBRUARY 16 - 21

from three of Arizona’s most iconic artists, Philip C. Curtis, Fritz

THE BRIDGES OF MADISON COUNTY

Scholder and Mark McDowell. Experience Curtis’s striking portrayals

PHOENIX

of the “real and unreal,” Scholder’s 1970s “real Indians” works and

One of the most romantic stories ever written, this two-time Tony

Mark McDowell’s stunning birch wood drawings in this not-to-be-

Award-winning Broadway musical is coming to the stages of ASU

missed exhibition. LarsenGallery.com

Gammage. Get caught up in the unforgettable story of two people

32

Paradise Valley Lifestyle | February 2016

trapped between decision and desire, as a chance encounter becomes a second chance at so much more. AsuGammage.com

FEBRUARY 20 & 21 CORKS & CACTUS PHOENIX Desert Botanical Garden’s Corks & Cactus returns this year with a grand two-day festival, where guests can sample and purchase a variety of wines from different regions throughout the world while enjoying sumptuous food pairings, live musical entertainment and all the desert’s beauty. Dbg.org

FEBRUARY 21 SEPTEMBER 30 PERSONAL JOURNEYS: AMERICAN INDIAN LANDSCAPES PHOENIX

9393 East Bell Road Scottsdale, Arizona 85260 (480) 513-8186 TheThumb.com

The Heard Museum’s newest exhibition, Personal Journeys, explores the unique relationship American Indians have with land and how it has been expressed in art throughout the years. The exhibition will also explore the connection to and loss of land, a universal theme for Native people, in this thought-provoking spotlight. Heard.org February 2016 | Paradise Valley Lifestyle

33

Local’s Choice

5

1

Courtesy of Sub Zero and Wolf

2

BEAU MACMILLAN’S

6

Kitchen Essentials

3

BROUGHT TO YOU BY BEAU MACMILLAN, EXECUTIVE CHEF AT ELEMENTS AT THE SANCTUARY ON CAMELBACK MOUNTAIN

7

ARTICLE DANIELLE ACCOVELLI PHOTOGRAPHY PROVIDED

4

SanctuaryAZ.com

1. MY STAFF: We have a team of over 45 culinarians here, ranging from executive sous chefs, catering chefs and pastry chefs to line cooks and stewards. Every person here counts and has an important role.

2. MY ENGINEERING TEAM: We are a high-volume, 365-day, 24-hour operation. Our kitchen runs like a beast and has been known to take a beating. I’m lucky enough to have a killer engineering team that can fix anything we need quickly and expertly.

3. CLEANLINESS: I’ve spent my whole life in kitchens, whether on yachts, in five-star restaurants or world-class resorts, and all of these properties are amazing, but sometimes the kitchen can be a tight space, so cleanliness and organization are incredibly important.

4. PURVEYORS: This goes back to the common principle that if you start with amazing ingredients, you can create amazing things. Developing meaningful relationships with your purveyors is essential in the kitchen and helps ensure that you’re always working with the best ingredients possible.

34

Paradise Valley Lifestyle | February 2016

8

When it’s time to start cooking, you need reliable equipment that can handle the pressure you put on it. I’m lucky enough to work in a large kitchen with many different items that I use on a daily basis, including a smoker, a plancha, charbroilers and combi-ovens.

6. KITCHEN TOOLS: All of my tools—from my knives to a simple potato peeler—are important to me, as they all help perform a specific job that’s essential to my work.

7. COOKBOOKS: Great kitchens have great cookbooks. We all need to aspire to something, and it’s fascinating and inspiring to learn about chefs from around the world and their philosophies, recipes and visions for food.

8. MUSIC: I always say food needs wine like wine needs food, and music plays a big part in creating the right atmosphere for enjoying those two things.

5. EQUIPMENT:

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We are a full-scale wholesale and retail plant nursery.

Delivery Available

Interior and Exterior Plants Containers & Ceramics Fountains Best quality BBQ’s Our Professional Landscape Designer can come to your home or office to help design and install.

We can also provide interior plant maintenance.

CHANGING THE WAY FITNESS IS DONE

4139 E. Bell Road Phoenix, AZ 85032 Connect with us!

Monday - Friday 7:00am - 5:00pm Saturday & Sunday 8:00am - 5:00pm

(602) 971-8110 or (800) 428-4612

Visit our website for more information

GreenGoddess.com

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 | Paradise Valley Lifestyle

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GRAND OPENING AT THE DUMP

NOW THERE’S A PLACE FOR HIGH DESIGN WITHOUT HIGH MARKUP.

A place where vintage home furnishings and unique handmade designs come direct, without the overhead and prices of high-rent stores and enormous catalogs. Eco-friendly, reclaimed woods.

Same quality. Same makers. One half to one third of established prices.

Now there’s a place where design has value. Welcome to The District.

THE GREENWICH SOLID ACACIA DINING TABLE

Acacia is nature’s remarkably durable hardwood. Our artisan first selects each 4-inch plank of acacia by hand, then allows it to age a full 120 days to enhance its character and solidity. It is his hands who craft, sand, inlay and finish each unique table, creating a piece of singular beauty, unlike any other table in the world. 94 inches long.

$2600 AT HIGH-END STORES | DISTRICT $1174

AMERICA’S #1 OFF-PRICE FURNITURE OUTLET

1345 WEST ELLIOT ROAD | TEMPE, ARIZONA 85284 | 480.403.9800 ATLANTA•CHICAGO•DALLAS•HOUSTON•PHOENIX•PHILADELPHIA•VIRGINIA www.thedump.com | FRIDAY 10-9 SATURDAY 10-9 SUNDAY 11-7