Stories from the kitchen ink
Chefs dish out their favorite cuts
&
Food, s, Drinkic Mus n & Fu
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e at s e h t m Fro s i ps e h t o t s, m a j e h to t o cal L & e v i L o ck r o t s e promis orld yo u r w
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A r t s P rogr e a i n SPONSORED BY
The Fine Arts Program, generously sponsored by The Bob & Renee Parsons Foundation, works with youth and teen members of the Boys & Girls Clubs of Greater Scottsdale to develop an appreciation of the arts. The curriculum provides professional instruction, art history, and an introduction to a variety of fine art mediums in order to provide community youth with a pathway into expression through artistic means.
The Bob & Renee Parsons Foundation is also a proud sponsor of Live & Local.
welcome
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Scan this page for event and ticket info for Live & Local.
ELCOME TO the inaugural issue of Live & Local magazine! The Boys & Girls Clubs of Greater Scottsdale has a long history of providing entertaining events in the Valley and our newest event, Live & Local presented by GoDaddy, has quickly become a favorite among Valley food lovers and event goers. This magazine, proudly named after Live & Local, was made to help launch the event—set to take place on Sunday, Nov. 9 at Scottsdale Civic Center Mall—the epicenter of downtown Scottsdale. The following pages preview the event, chefs and restaurants who will help provide the culinary magic at the event. Live & Local celebrates our finest in local food, libations, music and the arts. Acclaimed restaurants and wineries will offer savory bites, wine and microbrews for more than 3,000 guests while local entertainers perform on the Main Stage. This year, we welcome our partner, the Arizona Restaurant Association, who has played a vital role in bringing this year’s event to the first-class level.
More than just a magazine Live & Local Now! More than just a magazine, Live & Local brings stories to life through the power of augmented reality. For exclusive web content, simply download the Layar mobile app for your smartphone and look for the AR icon throughout the magazine. Point, scan and discover exclusive extras such as videos, playlists and enhanced web content. Layar is free and available at Apple’s App Store or Google Play.
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We hope you will consider frequenting and/or supporting the outstanding companies and establishments included in this magazine as they represent some of the best in the Valley and are passionate supporters of the Boys & Girls Clubs. By supporting Live & Local, you are helping provide after school and other youth development programs to more than 17,800 youth in the Valley. Now more than ever, our youth deserve great futures and great futures start with your support. Should you have any questions regarding Live & Local, please contact us at 480-3445682 or via email at events@ bgcs.org. On behalf of the youth and families served at the Boys & Girls Clubs of Greater Scottsdale, we hope you enjoy the magazine and we hope to see you soon at Live & Local! Sincerely,
Steve Davidson President/CEO Boys & Girls Clubs of Greater Scottsdale
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Launch the Layar app on your device.
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in this issue
President & CEO Steve Davidson President Board of Governors Barry Chasse, Chasse Building Team Event Co-Chairman Allen Thompson, CC Monitoring Systems Event Co-Chairman Frank Gorman, Meridian Bank Sr. VP of Development & Marketing Diane Roberts
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Director of Development Jason Heetland Development Manager Special Events Ashley Preach
features
departments
Headliners
Like a Chef 10 TEatop toques share their
IP restaurants create a harmony V of food and music
20 Southern Rail 22 Kincaid’s 24 Ruth’s Chris Steak House 26 Sumo Maya 28 Binkley’s Restaurant 30 Barrio Queen 32 Paul Martin’s American Grill
favorite Valley eats
11 A taste of what’s to On the Menu
come at Live & Local
From 12 TthealesKitchen Ink
Tell-all stories behind your favorite chef tattoos
Communications Manager Andrea Omer
15 #FOODPORN A mealtime manifesto for avid Instagram foodies
on Tap 48 WFallhat’s head over heels with seasonal brews
it up 49 shake Classic cocktails with a twist rock on
New Rock 50 nTrioowofplaying 13 The talent Arizona’s celebrity dining for star-crazed foodies
Playlist 14 The Perfect pairings of
rocks the house at Live & Local
All-Access Pass The people and organizations serving our community 38 Boys & Girls Clubs of Greater Scottsdale
40 Arizona Restaurant Association
42 GoDaddy 44 Nova Home Loans
ARIZONA RESTAURANT ASSOCIATION Chairman Louis Basile Jr., Wildflower Bread Company President & CEO Steve Chucri Marketing & Events Director Tiffanie Hawkins Public Affairs & Communications Manager Chianne Hewer Partner & Industry Relations Manager Brynn Johnson Vice President Membership Jana Shelton Sales Representative Debra Williams
food and music
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Creative Marketing Specialist Jennifer Pace bgcs.org
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ProStart Coordinator Tracie Head azrestaurant.org
LIVE & LOCAL MAGAZINE PB+J CREATIVE LLC Managing Editor Michelle Jacoby Creative Director Pamela Norman Designer & Production Manager Chris Adams Photographer Mark Lipczynski Writers Sally J. Clasen, Shelby Moore, Rebecca Rhoades info@pb-jcreative.com
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LIVE & LOCAL
THANK YOU TO ELLIE AND MICHAEL ZIEGLER for providing the resources for over 1,000 Club Members to go
SHOPPING
“All children, regardless of socio-economic factors, deserve the opportunity to start the school year off on a positive note and on an even playing field.” - Ellie Ziegler
GREAT FUTURES START HERE.
BGCS.ORG/LIVEANDLOCAL
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LIVE & LOCAL
500,000 money-savvy kids. And counting. Thanks to our Money Matters: Make It CountSM program with Boys & Girls Clubs of America, more than half a million teens have the opportunity for a brighter financial future.
Charles Schwab Foundation is a 501(c)(3) nonprofit, private foundation that is not part of Charles Schwab & Co., Inc. or its parent company, The Charles Schwab Corporation, and is unaffiliated with Boys & Girls Clubs of America. Š2014 Charles Schwab Foundation. All rights reserved. CS19657-22 (0314-1787) ADP79779ABCD-00 (00/14)
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Like Eat a 6 Chef
Top toques share their favorite local eats
When they’re not whipping up their next culinary creation, most chefs are doing the next best thing: eating. We asked local chefs and restaurateurs to share their favorite eats in the Valley. Here’s what they had to say.
“I enjoy many restaurants here in the Valley—so much has changed from the meat and potato diet we had growing up here. As difficult as it is to name a favorite, my eating habits truly are seasonal and with in my mood. I would have to say Vincent’s on Camelback. The coq au vin is my favorite.”
1
wade simpson,
Chef Wade’s Bistro on Wheels
“The adovada ribs at Los Dos Molinos.”
“The tacos at Barrio Queen.”
“I’m a big fan of Zinc Bistro. The wife and I will split a bottle of Trimbach pinot blanc and a dozen Kumomoto oysters. If I’m on a solo mission, it’s a glass of Bulleit Rye and the flat iron au Poivre with pomme frites.”
“I love a great steak so if I’m out to treat myself to complete dining experience, I typically go to one of the several popular steak houses. My favorite that seems forgotten by locals is BLT Steak at the Camelback Inn. Their bone-in rib-eye is one of the best in town, and the ambiance and views of Camelback Mountain are amazing.”
christian hanley,
allen thompson,
2
4
robert wagner,
massimo de francesca,
Cold Beers & Cheeseburgers
3 “I don’t eat out very much so I can’t say I have a favorite. I do cook at home most of the time and we love to make chicken Alfredo with bow tie pasta.” israel medina,
Kelly’s at Southbridge
Taggia
5
The Standard
10 LIVE & LOCAL
6
The Grind
Just a taste of what’s to come at Live & Local
what's on the
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BGCS.ORG/LIVEANDLOCAL
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Tell-all stories behind your favorite chef tattoos
And the ‘beard’ award goes to…
J tales from the
kitchen
Let’s face it. Today’s chefs are sporting some serious ink. But ever wonder what the story is behind the skin? Local chefs share the true meaning behind their favorite tattoos. Of all my tattoos— 20-plus and counting— I love my Buddha with headphones the most. His understanding smile, closed eyes and transcendental expression relay peace in all situations—even when the kitchen’s on fire.
INK
I have a tattoo of a pig dissected into butcher cuts on my left bicep. I got it just out of passion for cooking and being a part of the food industry. I would love to add more food related tattoos to the same arm. I’m from California and would love for my next tattoo to be a California spiny lobster.
jesse hansen, PROOF
christian hanley, THE STANDARD
I have a large close-up of the Morton’s Salt Girl on my arm. Did it hurt? I wouldn’t say it “hurt,” but it wasn’t a box of joy. I got it because salt is the essence of food. That’s where it begins.
kelly fletcher, THE REVIVAL
I have a tribal version of a pickerel’s (a fresh water fish that Americans call wall eye) vertebrae on my arm. It reminds me about my most favorite fishing partner of all time, my beautiful pops.
massimo de francesca,
TAGGIA
12 LIVE & LOCAL
ust like chefs and tattoos, musicians and facial hair go hand-inhand. In fact, the beard has long assumed an important place in music history. In heavy metal, the beard is a sign of rebelliousness; in country and folk, a beard is required to demonstrate you have the necessary gravitas for the subject matter. And in blues, the beard is an accompanying soul patch. Much like the music industry, the culinary world has a distinguished beard of its own. Ask any chef and they’ll tell you: They’re saving a place in their trophy case for the coveted James Beard Award. Honoring excellence in all facets of the culinary industry, the Beard Award is the single highest accomplishment any chef can achieve. In an ode to the James Beard Foundation, here are some of the Valley’s most notable bearded chefs:
Kevin Binkley, Binkley’s Restaurant
Joshua Hebert, Posh Stephen Jones, Bootleggers Gio Osso, Virtù Nick LaRosa, Nook
the new rock
Rock star restaurateur Alice Cooper, owner of Alice Cooper'stown in downtown Phoenix.
Arizona’s celebrity dining for star-crazed foodies
MARK LIPCZYNSKI
I
f chefs are the new rock stars, where does that leave rock stars? Not exactly starving. Guys like Toby Keith, who just launched his fourth Arizona location on High Street, are putting down their guitars and taking a break from making gold records to open up vanity restaurants worth getting out your gold card. These musician-owned restaurants offer everything from great food and a fun atmosphere to surprise performances and memorabilia from the artists themselves. Diners get the ultimate fan (and foodie) experience at any one of these hot spots.
Jimmy Buffett JIMMY BUFFET’S MARGARITAVILLE
Jimmy Buffett just loves to sing about food. There’s the fabled shaker of salt, the cheeseburger in paradise and, of course, the margarita. The casual dining spots serve up island-inspired, comfortstyle seafood dishes and hawk Buffett swag to Parrotheads, the affectionate name for his tropic-loving band of fans). Off the Record: The Cheeseburger in Paradise is listed as “The one that started it all. Just like the song says, and the Heinz 57 is on the table.” Which all just goes to show that the right singer can easily turn melodies about beef into actual cash cows.
Toby Keith
I LOVE THIS BAR & GRILL Take one look at this honky-tonk hotspot—it doesn’t need much more of an introduction. Keith named his restaurant after his hit song, “I Love This Bar.” And what’s not to love? Dig into worldfamous dishes like the How Big A Boy Are Ya? prime rib, the Cowboy Ruben and Southern-fried Twinkies all served with down-home hospitality. Off the Record: You’re liable to get booted out if you ask for French fries. Keith still calls them “freedom fries.”
Alice Cooper ALICE COOPER'STOWN Famously theatrical rocker Alice Cooper translated his over-the-top personality into a Phoenix sports bar and grill. Dubbed “Where Jocks and Rock Meet,” Cooper’s place shows off servers with “Alice eyes” face paint and entrees named after famous athletes and celebrities, such as Tedy Bruschi, Kid Rock and even Vanna White. Off the Record: The featured item is the Big Unit, a 22-inch Vienna beef hot dog (a pound of meat) on a French baguette roll.
BGCS.ORG/LIVEANDLOCAL
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playlist thE
Perfect pairings of food and music
Like peanut butter to jelly, milk to cookies, and steak to potatoes, the perfect culinary union can be music to your ears. But pair a dish with a song and, well, you’ve got a serving of pure harmony. We asked local chefs to help us create the perfect pairings of food and music, resulting in this culinary-inspired playlist guaranteed to feed your soul.
Scan this page to listen to this playlist on Spotify.
DISH Truffle & Mushroom Mac ’n Cheese Hangover Burger Grilled Octopus, Fennel, Arugula, Lemon Chickpeas, Calabrese Chile Butter Chorizo & Fennel Mussels Braised Pork Shank Osso Buco Grilled Bone-In Prime Rib “Côte de Boeuf” Bone-In Rib Chop Pickled Pig Temple Tender Braised Short Ribs Grilled Octopus and Pork Belly Bone Marrow, Braised Escargot, White Spanish Anchovy 14 LIVE & LOCAL
+ + + + + + + + + + +
TRACK
CHEF
"Stranglehold” Ted Nugent
Wade Simpson Chef Wade’s Bistro on Wheels
"All Night Long” Lionel Richie
Robert Wagner Cold Beers & Cheeseburgers
“Mean Street” Van Halen
Gio Osso Virtù
“Let the Drummer Kick” Citizen Cope
Christian Hanley The Standard
“That’s Amore” Dean Martin
Massimo De Francesca Taggia
“Wonderful Tonight” Eric Clapton
Christopher Gross Christopher’s & Crush Lounge
“Enter the Sandman” Metallica
Robert Nixon Wrigley’s
“What’s New Pussycat” Tom Jones
Bernie Kantak Citizen Public House / The Gladly
“Feel Like Makin’ Love” Bad Company
Justin Beckett Beckett’s Table / Southern Rail
“Let’s Stay Together” Al Green
Chris McKinley The Local
“Simple Man” Lynyrd Skynyrd
James Porter Petite Maison
A mealtime manifesto for avid Instagram foodies
#foodporn >>>> Thanks to Instagram, food porn is now everywhere—and it’s delicious. Since you’ll be snapping photos of your Live & Local food anyway (c’mon, you know you are), we asked professional photographers—and resident foodies—Mark Lipczynski and Grace Stufkosky to share their favorite tips for creating an Instagram feed that will make your mouth water. LIGHT THE WAY
MORE IS BETTER
Grace: If it’s not too dark, turn off your flash. On camera, flash rarely produces an appetizing photo.
Mark: Take several pictures, especially in low light. Then delete the bad ones later. A lot of cam era apps give smartphone shooters more flexibility to use their built in cameras. I like Camera +, which allows me to set a timer on the phone camera so that I can light my dish until the timer counts down and takes the picture.
MARK LIPCZYNSKI
Mark: I agree. Also, if you have a (willing) dining partner, ask them to use the constant light from their phone to accentuate your dish from a side angle or from above the dish. Grace: Good lighting is an integral part of food photography. Soft daylight is the best. Try to sit by or place the food near a window to get natural, but diffused light. Mark: That’s the truth. I’m a huge proponent of natural light. Window light is best.
Grace: Also, keep steady. Hold your camera as steady as you can (especially in low light situations) so that you don’t get a blurry shot. A wine or water glass can work as a great tripod.
CREATIVE COMPOSITION Grace: Get creative with composition. The plate doesn’t have to be dead center in the image. A little off center or placed to the right or left of the frame can liven things up. Mark: Agreed. Sometimes good food looks sloppy. Get close and focus on a focal point, like a lone bean, sprig of micro greens or a perfectly shaped shrimp—something for the eye to “rest” on. With a sloppy dish, get loose and show the whole plate plus some of the table. Also, think square for Instagram so you don’t disappoint yourself when it comes time to crop your images.
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We’re proudtotosupport supportthe theBoys Boysand andGirls GirlsClub Club We’re proud and look forward continuingtotobuild buildand andgrow growour ourconnections connections and look forward totocontinuing theyouth youthofofour ourlocal localcommunities. communities. toto the
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southern
comfort
Justin Beckett, chef-owner, Southern Rail and Beckett's Table
LIVE & LOCAL
MARK LIPCZYNSKI
headliners
THE SOLID strum of Justin Beckett’s culinary prowess at his self-titled Arcadia restaurant Beckett’s Table (a slice of that that award-winning fig and pecan pie, anyone?) has led him to his newest concept, Southern Rail. Located at an adaptive reuse development on a historic plot of land rich in culinary history and steps away from another rail (the light rail), the concept picked up right where the famous Beef Eaters restaurant, which closed its doors in 2006 after 45 years of operation, left off. Well, not quite. Not at all, actually. With some brand new duds and slick new bandmates in the Changing Hands bookWhether ’round a store—who serve up beer, wine and coffee to a thirsty table for two or crowd next door at their 10, at Southern First Draft Book Bar—The Rail, you're Newton center that houses surrounded by each of the concepts is the Southern charm. Valley’s latest must-see culinary act. So grab your partner: Southern Rail might as well have date night written into the program. Whether ’round a table for two or with many more ’round the community table situated next to the bar, you’re surrounded by Southern charm. The servers greet you with much-obliged hospitality and charm oozes out of the wood-paneled walls like molasses from a mason jar. As for the food, it’s corn-fed Southern comfort at its contemporary: You could do much worse than to order the cast-iron chicken, the short ribs with mashed potatoes, or the fire-roasted green chile pork stew. But you may not get past the section of small-plate
At Southern Rail, corn-fed culinary comfort is on the menu, from the savory shrimp and grits to the sweet beignets.
appetizers and sides, which should be kept on replay: cauliflower casseroles that come in their cast-iron cookery to the table, or the fried green tomatoes (a Southern classic) with creamy pimento cheese and fresh pea tendrils. With the lights dimmed and with miniature cattail plants floating as centerpieces between you and your guests, it’s not enough to be corn fed. One must explore a corn-based libation, like the Legend City Cocktail that mixes Woodford bourbon, honey syrup and lemonade. It may be only be enough to wet the whistle, but exploring further into their smallbatch bourbons and whiskeys may have you speaking with a convincing Southern drawl. Don’t worry. If the sweet didn’t quite satisfy the sweet tooth, you can be sure Beckett, who sometimes leaves the kitchen to pop out and say hello to diners, would recommend a mighty slice of award-winning pie. SHELBY MOORE SOUTHERN RAIL 300 W. Camelback Road, Phoenix. 602-200-0085, southernrailaz.com
BECKETT’S TABLE 3717 E. Indian School Road, Phoenix. 602-954-1700, beckettstable.com
BGCS.ORG/LIVEANDLOCAL
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headliners
culinary classic
WHEN MOST people hear the word “symphony,” they immediately think of orchestral compositions, classic music and fancy nights out dressed in their finest eveningwear. But a symphony also refers to something comprised of different elements, and when it comes to dining, Kincaid’s is a culinary symphony designed to please a variety of guests. Billed as classic American dining, Kincaid’s has been serving hungry visitors in downtown Phoenix for almost 13 years. “I like to think of us as comfortable upscale,” says general manager Kristal Leeder. “We’re very diverse when it comes to our guests and what they’re looking for.” From a relaxing From convention-goers meal to a romanto sports fans and music tic dinner date, lovers, Kincaid’s welcomes a variety of guests. But it’s the Kincaid's is like restaurant’s close ties with music to your neighboring Symphony taste buds. Hall that really makes a meal here sing. “For symphony attendees, the night is already special for them,” Leeder says. “We aim to take good care of them and make them feel special.” One way of making any guest— from the jersey-adorned sports fan to the couple celebrating their engagement—feel truly special is by offering a multifaceted menu focused on USDA prime beef and fresh seafood. Kincaid’s specialties include rock
22 LIVE & LOCAL
salt-roasted prime rib, which is slowroasted under a mountain of rock salt and served with mashed Yukon potatoes, herb jus, spicy horseradish and seasonal vegetables. For dessert, it’s the housemade Key lime pie. Kincaid’s also offers a selection of regional menu items, created by regional executive chef Raphaud Gouribera. “We have a core menu that most of the Kincaid’s restaurants have, but there are changes from restaurant to restaurant based on the wants and needs of our guests in each market,” says Leeder. “We have what we call our Feature Sheet and that’s definitely where our chef’s creative side comes into play. It’s also where we feature our seafood, like our current cedar plank salmon, so that we can have the best and freshest seafood at any given time.” Complementing any meal, from the char-grilled filet mignon and chophouse burger to the North Atlantic lobster tail and New England clam chowder, is a cocktail menu complete with a variety of classic martinis, fruity mojitos and flavorful tipples created by seasoned bartenders. From a relaxing meal after a long day at a conference to a romantic pre-symphony dinner date, Kincaid’s offers something for everyone in downtown Phoenix. It’s like music to your taste buds. REBECCA RHOADES KINCAID’S 2 S. Third St., Phoenix. 602-340-0000, kincaids.com
MARK LIPCZYNSKI
Billed as classic American dining, Kincaid’s offers a wide range of comforting classics.
BGCS.ORG/LIVEANDLOCAL
ALL THAT
jazz
Ruth's Chris is known for its USDA prime beef, prepared with butter and served on a 500-degree plate.
LIVE & LOCAL
RUTH'S CHRIS STEAK HOUSE
headliners
IN NEW ORLEANS, musical history runs as deep as the Mississippi. It’s the city where jazz originated, a sound that is both worldly, yet instantly distinguishable. The same can be said about the Big Easy’s food. From gumbo to oysters, po’boys to pralines, dining has always been a hallmark of the city’s identity. “Everything that we eat [in New Orleans] has to be of superior taste value,” says Ben Jaffe, creative director of Preservation Hall, which is dedicated to promoting and preserving New Orleans jazz. “So even when you just need to grab something on the go, it had better be good. Because there’s too much good food here to eat bad food.” It was that desire for good food that drove Ruth Fertel to open her first restaurant on the northern edge of New Orleans’s Tremé neighborhood in 1965. And it’s the same belief that has helped make Ruth’s Chris Steak House a worldwide sensation, with more than 140 locations worldwide, including Scottsdale. Located in the Seville shopping center, Ruth’s Chris offers an upscale dining experience in a city where soaring temperatures typically necessitate an informal attitude. Inside, diners are greeted by all of the trappings of a classic fine steakhouse, from dark wood décor, plush leather booths and a separate bar. But in true Scottsdale style, a large outdoor patio allows guests to take advantage of those cool desert evenings. “We have large windows on threefourths of the restaurant, so it’s an open, bright atmosphere with views of the surrounding mountains,” says general manager Michael Leichtfuss. But as any steak lover knows, when it comes to true steakhouse greatness, it’s all about the meat. And Ruth’s Chris is known for its aged, corn-fed USDA prime beef drenched in sizzling
butter, served on the company’s signature 500-degree plates. “Our filet is our top seller,” says Leichtfuss. “It really is our signature item.” In addition to prime steaks, Ruth’s Chris offers a full menu featuring entrees such as lamb chops, fresh lobster, shrimp and chicken. New Orleans-inspired appetizers like shrimp Ruth Fertel remoulade and barbecue opened her first shrimp are a throwback to Ruth’s original dining spot, restaurant in while classic Crescent City New Orleans's cocktails such as Ruth’s Sazhistoric Treme erac and the Broad Street neighborhood Hurricane add a festive in 1965. touch to the fine-dining experience. So the next time you’re in the mood for a tender, tasty steak, head to Ruth’s Chris in Scottsdale and “laissez les bon temps roulez!” REBECCA RHOADES
RUTH’S CHRIS STEAK HOUSE 7001 N. Scottsdale Road, Scottsdale. 480-991-5988, ruthschris.com
BGCS.ORG/LIVEANDLOCAL
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headliners
fab
fusion
Innovative dishes and cocktails sync in perfect harmony thanks to Sumo Maya’s team of expert chefs and mixologists.
barbacoa) and topped with a radish kimchee. And what about the Mexican “pho?” It would find a friend in a bowl of spicy posole. Touches like these break preconceived notions of food’s genres and keeps the two cuisines in-sync. Among a rising sea of restaurants focusing as much on their manipulation of produce as their protein, the fresh guacamole (you could add queso fresco just as readily as lump crab) and vegetable sides shouldn’t be skipped, such as the charred summer corn topped with actual popcorn, flower petals and micro-greens. If you’re looking to balance out the flavorful from-the-wok “crispy chicken mole” with something crisp, boozy and refreshing, you’re bound to find something to quench your thirst from Sumo Maya’s drink menu thoughtfully planned by beverage director Bill DeGroot. There are, of course, cocktails, margaritas, sangrias and bellinis, beers, wines and draught liquor. A whole page dedicated to sake, and a list of well-over 50 tequilas and smoky mezcals, should be picked up and well traveled. And while they may occur during the evening’s last dance, the sake sangrias are hardly a nightcap. SHELBY MOORE
SUMO MAYA 6560 N. Scottsdale Road, Scottsdale. 480-397-9520, sumomaya.com
DUSTIN REVELLA PHOTOGRAPHY | SUMO MAYA
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COUNTRY-RAP? Folktronica? Psychabilly? Some fusion music has a long way to go before it emerges out of obscurity. Latin music, by contrast—with its percussion of congas and bongos, or its sultry Spanish guitar—seems to spice up any genre within reach. If it’s not obvious that Latin American musical fervor might translate to Latin American flavor, especially when paired with an equally bold, spicy Asian cuisine, perhaps Sumo Maya, Scottsdale’s newest fusion restaurant, will have your palate dancing to the tune of two. Even with a cool sushi bar on one end and flames kicking up on the other, the two cuisines dance throughout the dining room, which revolves around a tree as its focal point—a natural touch amongst the modern see-through seating printed with funky faces and bright pink and orange color scheme, all existing in what would otherwise be a blank canvas of exposed concrete, high ceilings and soaring windows. Under the direction of executive chef Matt Zdeb and head sushi chef Andy Hisao Suzuki, every item sauntering out of the kitchen hits the buzzword-flavors of its origin—a little miso butter here, a little yuzu orange there. And while you might guess certain cuisine staples like the taco in favor of its native Latin flavors, the beef taco is one of the clear exceptions, with meat spiced like bulgogi (but shredded like
Specializing in Latin flavors with an Asian twist, Sumo Maya will have your palate dancing to the tune of two.
East meets West in the Rollo Chingon roll made with adobo grilled shrimp, guacamole cilantro, jalapeno, red lotus root chips, and balsamic strawberry glaze.
BGCS.ORG/LIVEANDLOCAL
Kevin Binkley, chef-owner, Binkley's Restaurant
modern
symphony
DAVID ZICKL | BINKLEY'S RESTAURANT
LIVE & LOCAL
headliners
AS A PERENNIAL crowd favorite with a remarkably consistent rapport from critics, Kevin Binkley enjoys the best of both worlds: chef and owner. But it’s not just one restaurant he oversees. From his flagship Binkley’s Restaurant in Cave Creek has launched three more eateries: Café Bink, Bink’s Midtown and Bink’s Scottsdale. And just like their namesake, they all serve the inventive, artistic cuisine Binkley is known for. But unlike a musician who feels a bit disgruntled to play his old hits, Binkley’s efforts at his modern fine dining establishment, which opened its doors in Cave Creek in 2004, is an ongoing project. Today, Binkley Flavor is as pushes forward with a much about the golden ear and an identity syncrhonizathat never grows faint of voice; an album that keeps tion as it is the producing hits long after a surprises behind new EP is released. each course. It’s no small feat to be nominated for a James Beard award (think the Oscars for restaurants). But for Binkley, a Best Chef of the Southwest nomination has been in his repertoire every year since 2005. And just last year, he was named a finalist for the award. We’ll never know how many great tunes were never released to the public because a studio executive pulled the plug, but the impression is that Binkley, who has the enviable position as chef-owner, gets to move forward in ways that many chefs have much less mobility to. The artist then becomes the businessman in a closed, cuisine-focused loop. Many Valley diners will have taken to drive to Binkley’s eponymous restaurant outside of the city, where the violet mountains at the edge of the Valley zoom into detail. They arrive at a tiny mall surrounded by cacti and campy Southwestern flair, but the reward is a modernist symphony with Binkley as conductor and bandleader.
Checkered cloth and denim give way to white linens as diners relax in the hands of an expert—a man with stage presence who’s as vocal about local produce as the foie gras gracing the menu’s pages, which change often. At Binkley’s, flavor is as much about synchronization as it is the staccatos and surprises behind the curtains of each course. Binkley was listening when diners wanted his cuisine to be closer. And so even though his more casual, smallplate centric eats are more in reach to the Valley’s critical mass, there’s only one venue that plays the Binkley’s award-winning, modernist set night in and night out. SHELBY MOORE BINKLEY’S RESTAURANT 6920 E. Cave Creek Road, Cave Creek. 480-437-1072, binkleysrestaurant.com
CAFE BINK 36889 N. Tom Darlington Drive, Carefree. 480-488-9796, cafebink.com BINK'S MIDTOWN 2320 E. Osborn Road, Phoenix. 602-388-4874, binksmidtown.com BINK'S SCOTTSDALE 6107 N. Scottsdale Road. 480-644-9238, binksscottsdale.com
Binkley's repetoire of inspired seasonal dishes have included chocolate parfait (above) and chicken liver mousse.
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headliners
of mexico From the bright and artistic decor, to the extensive tequila program, Barrio Queen wows diners with its unique take on Mexican dining.
400 tequilas on a daily basis,” says Rosenfield. “We launched the Barrio Queen Tequila Passport in June as a way to celebrate the tremendous growth of the spirit in recent years. Our program allows patrons to learn about various tequilas in a way that encourages education about what they are drinking. And we’ll continue to celebrate our extensive tequila program with the addition of Tequila Camp, an upcoming regular series of educational sessions with tastings of our most interesting selections.” Of course, what would a great Mexican restaurant be without the bright, colorful artistry that is so popular south of the border? According to Rosenfield, the décor at Barrio Queen is a huge part of the complete dining experience. “From Dia de los Muertos-style furnishings to original artwork by revered local artist Lalo Cota, Barrio Queen has become a true destination for authentic Mexican cuisine and culture,” he says. Like cumbia, the musical backbone of Mexico that has transformed itself into a style to which many cultures can relate and appreciate, Barrio Queen remains faithful to its culinary heritage with a friendly, fun and welcoming attitude. REBECCA RHODES BARRIO QUEEN 7114 E. Stetson Drive, Scottsdale. 480-656-4197, barrioqueen.com
MARK LIPCZYNSKI
30 LIVE & LOCAL
IN MEXICO, there is a style of music known as cumbia. This upbeat, toetapping, accordion-laden dance music is soulful, energetic and a little bit funky. Just like Old Town Scottsdale’s famed Mexican restaurant Barrio Queen. Opened in 2011 to critical acclaim, Barrio Queen has been wowing customers with its unique take on Mexican cuisine. In fact, it’s the restaurant’s creative yet approachable menu that prompted Esquire magazine to name it one of the Best New Restaurants in America in 2012. “We like to think of Barrio Queen’s cuisine as upscale Mexican with soul,” says Steve Rosenfield, co-owner of Barrio Queen Culinary Concepts. Favorites among regulars and first timers include carnitas en chile verde, an appetizer of orange-rind-and Coca-Cola-marinated pork topped with green chile sauce; the mouthwatering cochinita pibil, slow-roasted pork topped with pickled sour orange onions and pico de gallo; and chiles en nogada, chicken breast in a roasted poblano pepper. And a must for all diners is the Barrio Guacamole, the restaurant’s signature guacamole made tableside. It’s all washed down with one of Barrio Queen’s many tequilas—always neat or in a refreshing margarita or paloma. “Our tequila program is the largest in the state, and we house more than
Barrio Queen has become a true destination for authentic Mexican cuisine and culture.
vintage Vibe
LIVE & LOCAL
headliners
PAUL MARTIN'S AMERICAN GRILL
At Paul Martin's, seasonable, organic and local ingredients help make every dish a meal to remember.
IT MAY be one of Phoenix’s newer restaurants, but Paul Martin’s American Grill is an instant classic. Located in the redeveloped Borgata shopping center in Scottsdale, Paul Martin’s was founded in California by renowned restaurateur Paul Fleming, the man behind P.F. Chang’s China Bistro and Fleming’s Steakhouse. With seven locations throughout the Golden State, the restaurant marks the first location in Arizona. Paul Martin’s is a tasteful mélange of vintage and contemporary. Beginning with the midcentury-style sign that greets you outside and continuing inside with the sleek, masculine décor that recalls the old-school glamour of the Rat Pack era, guests can practically envision Frank Sinatra and Dean Martin toasting the success of their latest concert with one of the restaurant’s old-fashioned cocktails. “Our atmosphere is warm and inviting, but also a little bit darker,” says operating partner Timm Timbrook. “Our staff wears vests and ties. We have subtle music playing in the background, everything from Frank Sinatra to John Mayer. I think our clientele really relates to that Sinatra vibe.” While Sinatra may have been crooning about love, the same could be said about a great meal. And at Paul Martin’s, the kitchen staff’s focus on seasonable, sustainable organic and local ingredients help make every dish a meal to remember. Much of the ingredients used in the Scottsdale location are sourced from local farms and vendors.
“The use of fresh, sustainable ingredients is extremely important to us,” says Timbrook. “We try to be as local as possible. We want to use the best ingredients possible, and if we can get that locally, we definitely do.” The restaurant’s most popular dishes include the free-range “brick” chicken with an herb jus and mashed potatoes; braised short ribs with a housemade horseradish cream that features a little spike of lemon; and the grilled salmon with Meyer lemon vinaigrette. For something a little more casual, the Bistro Burger, made from house-ground, natural Angus beef, is a guest favorite. And whether it’s sauces, dressings, stocks, aiolis, or even such tempting desserts as the signature banana cream pie, it’s all handcrafted in the Guests can “scratch” kitchen. practically The focus on freshness envision Frank also extends to the bar, Sinatra and Dean which showcases farmMartin toasting to-table cocktails made with fresh-squeezed juices, with a round of house-infused vodkas, old-fashioned house-made syrups, and cocktails. seasonal fruits. A favorite is the Bistro Cosmo. Just one taste would be enough to make Dean Martin exclaim, “That’s amore!” REBECCA RHODES PAUL MARTIN’S AMERICAN GRILL 6186 N. Scottsdale Road, Scottsdale. 480-991-9342, paulmartinsamerican grill.com
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heart& a l l- a c c e s s p a s s
soul
OR 60 YEARS, the Boys & Girls Clubs of Greater Scottsdale (BGCGS) has provided children of all ages and backgrounds a safe place to land—and an opportunity to give them a jumpstart at becoming productive, responsible individuals. Live & Local aligns with the Club’s growth and Today, the organization serves 17,800 children in new shift in brand direction, but it also represents a greater Scottsdale and in Native American comresponse to changing needs within the organization munities. Operating in nine branches and multiple and community interests. “Live & Local is a relevant outreach sites in the northeast Valley, the organizaplatform to not only raise awareness and funds, but tion’s fundamental focus is to fill a void during the gives the Club the opportunity to introduce itself to non-school hours when children leave school and a younger demographic who is possibly unfamiliar before they go home. with the organization,” says Roberts. “As the com“The Boys & Girls Clubs of Greater Scottsdale ofmunity changes, the organization needs to change. fers gap insurance, so to speak, for parents between Live & Local gives us the opportunity to attract the hours of 3 and 7 p.m.,” says Diane Roberts, people who naturally would not know about us with senior vice president of development and marketing. great food and music.” “The idea is that when schools are out, the Clubs are An emerging partnership with the American Resin. Kids are assured positive role models and quality taurant Association (ARA) also creates a tremendous afterschool programs so they are safe during the gap platform for BGCGS to raise its community profile of time parents are at work and they are and increase funding across a diverse deout of school.” mographic with Live & Local. The few hours of afterschool engage“ARA is the expert in dining and BOYS & GIRLS ment by the BGCGS are critical, and we’re the expert in kids,” says Roberts. CLUBS OF GREATER translate to a significant impact on chil“It sets us apart from other food events SCOTTSDALE dren in the communities it serves. In adand gives us the uniqueness to raise us Nine Scottsdale branches dition to keeping kids safe, the organizato another level.” 480-860-5520 tion is invested in shaping and inspiring BGCGS relies on a number of chanbgcs.org their future. For that reason, the Club’s nels to raise operating funds including 100-plus youth development programs grants and direct annual support, and a are designed to encourage kids towards trendy event such as Live & Local is instrudoing well as they move into adulthood. Through mental in the organization’s ability to continue to the programs, children learn how to be academically offer the high-level programs that it’s known for. successful, appreciate and participate in fine arts, “Funds from the event are equally distributed improve their character building skills, participate in among BGGCS’ facilities and needs,” says Roberts. athletics, are encouraged to lead healthy lifestyles and “Our job is to raise funds so we are able to provide have fun. quality programs across our organization.” BGCGS’ ability to foster lifelong skills is possible The effects from those who support Live & Local because of signature fundraising initiatives it hosts are far-reaching with crucial socio-economic implisuch as Live & Local, an annual event that celebrates cations that matter now—and in the long run. In the best of food, music and spirits in Arizona that addition to offering a safe haven and life-enhancing directly benefits and represents the “heart and soul” skills that lead to adult success, funding enables of BGCGS. BGCGS to provide 65,000 free meals served to
38 LIVE & LOCAL
MARK LIPCZYNSKI
F
Committed to shaping and inspiring our kids' futures
youth who need it the most. Support also accounts for a 50 percent decrease in the amount of juvenile arrests due to programming that was put in place at a juvenile detention center on Native American land. In addition, 300 youths benefit from free dental and vision care through the organization’s mobile outreach services. Plus, 98 percent of parents report a positive impact on their child as a result of the BGCGS. The bottom-line: The economic impact generated in the community for every $1 donated to BGCGS equals $19.33. SALLY J. CLASEN
Scan this page to watch a video on kids inspired to dream big!
At the BGCGS, children learn character building skills, participate in sports, and are encouraged to lead healthy lifestyles.
BGCS.ORG/LIVEANDLOCAL
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During Arizona Restaurant Week, diners experience the commitment expert chefs, entrepreneurs and restaurateurs have for elevating Arizona's culinary status.
GRACE STUFKOSKY
best. week. ever.
T
HE MERE mention of Arizona Restaurant Week (ARW) is the official dinner bell that signals foodies it’s time to make a reservation for another delectable culinary celebration. Since 2008, the Arizona Restaurant Association (ARA) has played host to the highly anticipated biannual event, considered “the most edible time of the year.” Held in the spring and fall, ARW showcases a range of award-winning chefs and notable restaurants that offer special menus and pricing as part of the adventurous 10-day food feast. This year’s fall event, which runs from Sept 19 to 28, will include nearly 200 participating restaurants in central and southern Arizona that once again puts the spotlight on Arizona as a top culinary destination. Yet, that wasn’t always the case. The evolution of dining in Arizona has come a long way, according to Steve Chucri, president and CEO of ARA. “When I was a kid growing up in Mesa, there were two kinds of food options: Mexican and a different kind of Mexican,” he says. “Today, the industry is multi-faceted and dynamic.” Chucri credits ARW with helping to draw attention to and cultivate the exceptional and diverse food culture that now exists in Arizona. “Great food is no longer just an idea here. It’s a living, breathing thing,” he says, pointing to the quality of expert chefs, mixologists, entrepreneurs and restaurateurs who have
a l l- a c c e s s p a s s
Celebrating the most 'edible time of the year'
elevated Arizona’s culinary status. As the palatable event approaches each season, food lovers anxiously wait to learn the list of the participating restaurants—and then create a gastronomic wish list of dining unlike no other in the country. During ARW, restaurants offer a specialty prix-fixe dinner for $33 or $44 per person in the Valley, excluding beverages, tax and gratuities, though several restaurants have signed on for the fall event to offer wine, beer and/or cocktails as part of their prix fixe menus. “The options represent a broad range of tastes and choices,” says Chucri. ARW is a chance for foodies—and novice food lovers who wouldn’t normally be able to afford to dine at event restaurants—to sample exquisite cuisine prepared by esteemed chefs in some of the best restaurants in the state. “It’s a celebration of birthdays, anniversaries, graduations and Girls Night Out all rolled into one,” says Chucri of the affordable food extravaganza that spares no expense, combining top-shelf cuisine with extraordinary service. For restaurants, ARW is an opportunity to showcase their venues and offerings, and at the same time gauge
ARIZONA RESTAURANT ASSOCIATION 602-307-9134 azrestaurant.org
the popularity of new menu items and introduce new customers to their food and concepts. “It’s a commodity for the industry,” he adds. “It’s a guaranteed process that helps restaurants get the word out about the value and great offerings they can provide to patrons.” The fervor and momentum that builds around ARW is intoxicating, but it’s also a fiscal shot in the arm for business. Arizona’s thriving culinary environment is on track to earn more than $11 billion in sales this year, says Chucri, outpacing any other state in this category. In addition, the majority of restaurants involved in Arizona Restaurant Week report a 20 percent increase in sales over the course of the celebration. The attraction and interest in dining and culinary experiences in Arizona stimulates job creation as well. In 2014, the Arizona food industry will employ more than 265,000 people and in the next 10 years, it’s projected the state will become No. 1 in job growth in this segment, he adds. This year, ARW has been extended by one day with the event commencing on Friday in hopes of attracting more patrons and helping restaurants increase traffic. And social media is playing a key role for the fall edition of the tasting tour as food enthusiasts are able to craft their dining journey experience through the state with interactive promotions and contests.
Scan this page for a list of participating Arizona Restaurant Week restaurants.
SALLY J. CLASEN
BGCS.ORG/LIVEANDLOCAL
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42 LIVE & LOCAL
Giving back to the communities where we live, work and play
MARK LIPCZYNSKI
best of the web
a l l- a c c e s s p a s s
At GoDaddy, community outreach is a siginficant part of the company culture and social responsbility model.
G
ODADDY IS recognized as the world’s largest web hosting provider and, yes, the creative mastermind behind the most talked about Super Bowl ads ever produced. Yet, its reputation for charitable giving is just as characteristic of the company’s corporate reputation and mindset. “Community outreach is engrained into our company culture as part of our corporate social responsibility model,” explains Tyler Butler, director of community outreach. “GoDaddy believes its responsibility as a good corporate citizen is to give back to the communities in which we work, live and play.”
In fact, as part of that strategic corIn addition to core corporate porate approach, GoDaddy contributes philanthropy initiatives, GoDaddy has to nonprofit organizations that are created opportunities for employees to meaningful to its business, cussupport causes that specifically tomers, employees and comresonate with them, accordmunities. It does so through ing to Butler. GODADDY corporate giving, community “GoDaddy’s programs 480-505-8877 GoDaddy.com partnerships, employee volhave evolved to include more unteerism and advocacy. engagement pieces like an em“GoDaddy is passionate ployee matching gifts program about corporate giving and understands and employee volunteer and dollars-forthat when our communities flourish, doers program so our team members so does our business,” says Butler. “At can still give back to all of the causes GoDaddy, helping others is a vital part they are passionate about,” she says. of our philosophy, and we showcase The company’s belief in participatthis every day through our participation ing in engaged and meaningful giving as leaders in our community.” to national organizations that have The tone of GoDaddy’s philanthrop- important local reach is demonstrated ic involvement was set by the through its commitment to the Boys & actions of its founder, Bob Parsons, Girls Clubs of America. GoDaddy conwho has made it a lifestyle to give back. tinually supports a range of club comGoDaddy has donated more than $14 munity chapter activities, including million dollars to various charitable those that specifically benefit the Boys organizations. The company looks to & Girls Clubs of Greater Scottsdale support causes at a national level with (BGCGS). As the presenter of 2014 engagement pieces in each of its marLive & Local, GoDaddy plays a pivotal kets, which allows its team members role in helping build a strong comthe opportunity to get involved with munity through a unique fundraising these organizations, notes Butler. venue that promotes local food, music Those who have benefitted from and spirits while serving as an instruGoDaddy’s commitment to corpomental fundraiser that allows BGCGS rate philanthropy include the Anita to continue its investment in creating Borg Institute, Society of Women positive outcomes for children. Engineers, Teach for America, Junior “GoDaddy is involved with the Boys Achievement, Girls in Tech, the & Girls Clubs of Greater Scottsdale SCORE foundation, the Network for because we believe in their mission to Teaching Entrepreneurship, oSTEM, enable young people to achieve their FIRST robotics, and DonorsChoose. full potential as productive and caring, In the last year, GoDaddy’s efforts to responsible citizens. These youth are advance and improve the communities our future leaders and we want to in which it operates has involved reempower them from the beginning to structuring its corporate social model achieve their dreams and succeed in to focus on initiatives whose mission life,” says Butler. “Live & Local is an relates to STEM (science, technology, important event to raise money and engineering and science), education awareness for the Boys & Girls Clubs and entrepreneurship—causes that and a fun way for GoDaddy to reach correlate to the company’s overall out and make a difference in the combusiness model. munity.” SALLY J. CLASEN
BGCS.ORG/LIVEANDLOCAL
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S
ties
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Children at the heart of community giving
company, as well as a community,” she says. “We plan to be here much longer and make certain to give back and continue to keep employees employed.” Part of Nova’s strong community presence is fostered by its current CEO, Jon Volpe, an Arizona native who grew up in Tucson under tough family circumstances. Through his difficulties, he was supported by the local Boys & Girls Club as he navigated extraordinary challenges. Volpe was able to overcome his situation and go on to graduate from Stanford and play in
MARK LIPCZYNSKI
OME COMPANIES mandate community involvement within their organizations. In others, giving back is simply a natural extension of its long-term sustainability plan for success. Such is the case for Nova Home Loans. Founded by Raymond Desmond in 1980, Nova is the largest mortgage bank founded in Arizona. Since day one, the act of paying it forward has been at the heart of Nova’s business, according to Geri Farr, senior vice president and regional manager for Maricopa County. “For three decades, the foundation of giving at Nova has been built on the idea that our investment in the community results in a healthy and stable
that bind
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the Canadian Football League. But his experience left many other causes including Steele Research Center a lasting personal impression and a sense of gratitude at the University of Arizona, Phoenix Children’s that is conveyed through Nova’s community involveHospital, Scottsdale Active 20/30 Club, Scottsdale ment today. Charros and The Thunderbirds. “There’s no better example of John “Children’s charities are the ties that paying it forward in the community,” bind Nova to its sustainable community NOVA HOME LOANS says Farr. investment,” says Farr, who is a board 15 Arizona locations Given Volpe’s history, it’s no member of PANDA (People Acting Now 520-745-0050 novahomeloans.com surprise that Nova and its leadership Discover Answers) at Steele Research team and employees are all commitChildren’s Center, which raises funds to ted to working with charities whose improve treatment and cures for devaswork and mission benefit children. Nova tating childhood diseases. has supported the Boys & Girls Clubs since 2004 Nova’s community support comes in money and is a sponsor of the 2014 Live & Local event that shapes, sizes and human denominations, according benefits the Boys & Girls Clubs of Greater Scottsdale to Farr. (BGCGS). In addition, the mortgage bank supports “It goes beyond writing a check. Employees give of the time, energy or whatever it takes,” she says. While the company doesn’t dictate that its 700 employees participate in community causes such as the Boys & Girls Clubs, it makes education and Thanks to the learning about charitable needs an important comcommitment ponent of its commitment to helping those in need. of CEO Jon “The result is that many choose to give and doVolpe, Nova Home Loans nate their time on their own,” adds Farr. is dedicated to For example, a team of Nova employees in Lake serving Boys & Tahoe, Nev., single-handedly raised thousands of Girls Clubs in dollars in 2013 for the Leukemia & Lymphoma Socithe communities it serves. ety as part of a triathlon fundraiser. “We give our employees the tools and resources to help causes like the Boys & Girls Clubs, which endears their commitment to make the community a better place,” Farr says. Live & Local, in particular, is an opportunity for Nova to align itself with others with a determined focus on helping a civic organization that makes a sweeping impact such as the BGCGS. “It’s a fun forum to meet other like-minded people who are inspired to give back to the community. The attendees of Live & Local are engaged in a spirit of support,” says Farr, who commends the leaders of the BGCGS in creating an event in which those who attend are genuine in their philanthropic gestures. “Attendees of Live & Local are not just there to eat food and drink—that’s an ancillary benefit. They are there for the cause, and that’s a credit to the Boys and Girls Clubs of Greater Scottsdale.” SALLY J. CLASEN
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As Seen in Phoenix Home & Garden Magazine
‘‘
2014 ASID First Place -”Singular Space”
Considered one of the most influential designers of the “New Southwest Style”, Ernesto’s work is imbued with the essence of the desert he so loves and a rich cosmopolitan feel. His
exquisitely innovative creations have earned him
‘‘
numerous first place awards and a vast clientele who appreciates his unique skills. 2014 ASID First Place -“Furniture”
Scottsdale • Paradise Valley • Phoenix 602-317-3205 • ernestogarciadesign.com
what's on tap?
‘Fall’ head over Ah, fall. There’s nothing like a good changing of heels with the seasons to remind us that in addition to jeans seasonal brews and boots (finally!), we can also look forward to a slew of seasonal beers. And because beer goes best with—what else?—bites, we asked SanTan Brewery to put together a “brews and bites” guide for you to sip and savor. Cheers!
Oktoberfest Lager
Epicenter Amber Ale
This malty beer has a slight sweet aroma of caramel spice, which makes it a perfect accompaniment to bratwurst, schnitzel, soft pretzels, and knockwurst with sauerkraut.
A deep copper amber hues toasted malt character, and sweet, crisp dry finish, makes this ale a favorite with craft beer drinkers. Goes best with burgers and steaks, and nutty cheeses such as Asiago and Gouda.
HefeWeizen Wheat You’ll get the best of both worlds—lemon and orange—with this unfiltered Bavarian wheat beer with a banana-clover character. Its fruity flavor goes great with curries and sweet dishes, as well as fresh cheeses like mozzarella and chevre.
HopShock This American Indian pale ale is warm copper amber in color and has an intense bitterness that comes from distinct citrus/ pine flavor of Pacific Northwest and New Zealand hops. Have it with spicy foods and strong bleu cheeses. Thirsty for more? Scan this page for SanTan Brewery’s beer calendar.
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Devil’s Ale A new breed of West Coast American ales, the beer has a unique hop character that comes from Cascade and Centennial hops grown in the Pacific Northwest. It pairs great with salmon and pork (bacon, anyone?) and goes well with cheddar and colby cheeses.
SunSpot Gold A traditional blonde ale, this beer is brewed with light amounts of hops and American pale barley. Serve cold with a hot pizza, and you’re set.
W
ta i ls k c o c n c Classi wist ro ck o t with a
c o c k ta i ls
hile innovative cocktails are being dreamt up every day by mixologists, the classics still remain. But thanks to fresh, local ingredients, those classics are being elevated to a fresh new level. Just ask Stephanie Teslar, head bartender at Blue Hound Kitchen & Cocktails. The award-winning “master mixologist” takes on a more culinary approach to her cocktails, experimenting with fresh and local ingredients to keep the menu fun, intriguing and playful. This fall, Teslar has introduced a new cocktail menu featuring the use sherries, as well as inspiration from Southern cocktails. She’s also bringing back the daiquiri in the way it was originally meant to be served. Here are a few of her favorites.
Spaghetti Western
IN THE MIX: Clement blue canne, lime, falernum, sugar, angostura
IN THE MIX: Lustau East India sherry, coconut chai syrup, tropical fruit juice blend, Smith & Cross rum, Jamaican bitters
Copper Pot Cobbler
IN THE MIX: Lustau manzanilla, Prosecco, Cappelletti Aperativo, herbes de provence syrup Bright and refreshing, this cocktail is distinguished by its floral and herbal notes.
IN THE MIX: Lustau fino, lemon, Copper City bourbon, Kronan Swedish Puncsh, plum PX sherry jam
Erin Rose
Light and refreshing, the sherry keeps the cocktail dry. Teslar tops it with her homemade plum s and herry jam to make it rich and sweet.
The Drifter’s Daiquiri IN THE MIX: Lustau olorroso sherry, Cana Brava rum, orgeat, giffard banana, sarsaparilla float
Baker’s Dozen
CELINE RILLE | BLUE HOUND KITCHEN & COCKTAILS
Teslar’s favorite new cocktail, it’s modeled after a traditional hurricane served at the famed New Orleans bar Erin Rose. Her version is frozen and made from tropical juices, which she changes up on a daily basis—it could be guava, pineapple, orange or passion fruit.
A departure from the sweet cocktail the daiquiri has evolved into, this drink is made the way the daiquiri was meant to be made: a combination of citrus juice with sugar and rum served over crushed ice.
It’s light, it’s bubbly and it reminds you of the old-school soda jerk whipping up a cream fizz. The rum and sherry combine in an unexpected, confectionary way.
BGCS.ORG/LIVEANDLOCAL
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all live, all local
now
playing
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Georgia Chrome In that special place where “Are you ready to ROCK?” meets “Howdy, y’all!”, you’ll find a hot new band called Georgia Chrome. This hopping ensemble brings on the two-steppin’ fun with an energetic mix of charttopping country and down-home Americana. Based in Phoenix, this audience favorite is a mainstay at Scottsdale club Dierks Bentley’s Whiskey Row, and time after time, they’ve proven that they’ve got the chops and know-how to create a rockin’ party atmosphere. Bassist John Colby helped start this acclaimed combo. It was his way of responding to the growing popularity of the intermingling of country and rock. He named the whole shebang after the Southerner’s pet name for duct tape. Vocalist Pete Loran, a vet of ’90s hard rockers Trixter, joins fellow band mates Colby, Allan Chadwick, Jessica Jackson and Dave King in performing country favorites with a special, individual kick. They have a unique sound that combines fiery violins, searing electric guitar, driving percussion and passionate vocals that makes the audience stomp their feet. Georgia Chrome’s repertoire includes current hits from Miranda Lambert, The Band Perry, Luke Bryan and Taylor Swift. You’ll also find countrified covers of classic rock tunes such as “Don’t Stop Believin” (Journey) and “Pour Some Sugar On Me” (Def Leppard). Continued on page 53
GEORGIA CHROME
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With its unique mix of country and rock, Georgia Chrome brings two-steppin', rockin' fun to every performance
Trio OF TALENT ROCKS THE HOUSE AT Live & Local
Adam Shero is known for feel-good tunes played from the heart.
ROBB CASTRO PHOTOGRAPHY | CHADWICK FOWLER
Scan this page for a video of Adam Shero's cover of “Moves Like Jagger.”
Adam Shero Everything about Adam Shero’s effortless musicianship can be seen on YouTube, via his sprightly solo cover version of “Moves Like Jagger.” In the video, Shero transforms 2011’s most unavoidable song into a shimmering, lovely mélange of tight guitars, spacey synths and soulful, multi-layered vocals. Coming from a relatively young musician, Shero displays a real talent for feel-good tunes played from the heart. Hailing from the Pacific Northwest, Shero found inspiration in his young 20s at a concert given by songwriters Jack Johnson and Ben Harper. The next day, he picked up his first guitar for $10 at a garage sale and a passion was ignited. Shero’s unique performing style involves the multi-instrumentalist accompanying his own sampled vocals and acoustic guitar licks, harmonizing with himself in a buoyant, creative one-man show. It’s done through the magic of loop pedals, which allow a live musician to simultaneously record and cue up a variety of sounds with his or her feet. As Shero explains, “I can loop my vocals backwards, forwards, sing over the top of them—and the biggest premise is that none of it is pre-recorded.” Steadily performing since 2002, Shero has honed his skills playing alongside or opening for artists like Howie Day, Maroon 5, Ginuwine, and Gavin DeGraw.
Nate Williams Band A night of dancing, kicking back on the beach, sipping a blended margarita— the Nate Williams Band supplies the soundtrack to moments of pure joy. One of Arizona’s most popular live acts, this talented combo specializes in originals and well-chosen covers done in a funky, Reggae-influenced style. The five-piece band’s performances have been compared with artists such as Jack Johnson, The Dave Matthews Band, John Mayer and The Goo Goo Dolls. At venues such as Scottsdale's Mastro’s Ocean Club, fans can expect an eclectic program of upbeat sounds that include recent stuff—Jason Mraz, Lady Gaga and Adele, for example— alongside classics from the likes of Eric Clapton, Led Zeppelin and Bob Marley. Although the source material comes from all over the radio dial, Williams and band give it a flavor all their own, with a laid-back, sonically pleasing palette. The crew has been doing their unique brand of melodic, uplifting pop/ rock since 2009, with lead singer/songwriter Williams doing double duty as a solo performer and recording artist. Having already conquered local stages both big and small, in 2014, the band embarked upon an album of all original, tuneful music entitled “Awake.” The album is just one facet for this hard-working entertainment machine. MATT HINRICHS Nate Williams leads the funky, upbeat style of the Nate Williams Band.
also on tap at Live & Local
Food, Glorious Food From inventive apps, to delicious entrees, to decadent desserts, sample bites from more than 20 Valley restaurants, including VIP restaurants Beckett’s Table and Southern Rail, Sumo Maya, Paul Martin’s American Grill, Barrio Queen, Binkley’s Restaurant and Kincaid’s.
Ale Yeah Beer Garden Guests will barely be able to contain themselves at this music-infused craft beer garden showcasing more than 30 unique varieties served with signature bites. Adding to the fun are beer-branded koozies featuring fun sayings like “Hip Hops,” “Brew Haha” and “Foam Home.”
Pitch Black VIP Experience This “better than a backstage” experience pits VIP guests against each other in a musical showdown of Rock Band while enjoying the taste of Johnny Walker Black Label under the glow of neon lights. Check out the action from a private bird’s nest or from two double bars.
unWINEd Lounge And when only wine will do, VIP guests refresh at this wine lounge featuring unique vintages and freshly rolled cigars. Decorated in with handcrafted bistro lights, the lounge is the perfect place to relax and un-wine-d.
BGCS.ORG/LIVEANDLOCAL
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COLD BEER. WARM SUN. BEAUTIFUL PEOPLE. TASTY FOOD. OH, AND THERE’S BASEBALL TOO.
EXPERIENCE THE VIP CHARRO LODGE AT SCOTTSDALE STADIUM FROM $90 The spring training fun returns to Scottsdale in March, but you’ll need book your tickets early to be part of the action. Your daily pass includes general admission into Scottsdale Stadium and VIP entrance into the Charro Lodge. Once inside you will be treated to complimentary ballpark and catered food, drink (including beer and wine), snacks, game programs, and some famous Charro hospitality. Groups from 10 to 500 are easily accommodated, making the Charro Lodge a high-value, turn-key activity for any business or organization. For tickets and sponsorship opportunities visit SpringTraining.com or give us a call at 480.990.2977
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BE A PART OF THE EXPERIENCE Presented By:
NiteFlite Golf Tournament: Friday • 10.17.2014 • 10:00am Camelback Golf Club
NiteFlite Gala: Rat Pack Edition Saturday • 10.25.2014 • 6:30pm High Street •
Primary Charity Partner:
For more information, please visit: www.Scottsdale2030.org/NiteFlite Proceeds benefit the Boys & Girls Clubs of Greater Scottsdale and the Scottsdale 20/30 Foundation
thank you to our sponsors
Live & Local Event Chairs
pson Allen Thom an m or G & Frank
Live & Local event chairs Allen Thompson and Frank Gorman have proudly supported the Boys & Girls Clubs of Greater Scottsdale by dedicating more than 25 years of combined service to the organization. Both serving on the Board of Governors, Thompson is in his eighth year of chairing the event and also owns The Grind, The Standard (his latest restaurant venture) and Arizona’s Original Screampark. “Each year we try to elevate this event by bringing new experiences to our guests,” he says. “That’s why I continue to be a part of Live & Local—we are
always trying to make it the best event possible all while benefiting a cause that’s near and dear to our hearts.” Gorman, executive vice president of Meridian Bank, has a firsthand experience with the cause—he began attending the Club in 1970 when he was just 6 years old. “From generation to generation, the Club teaches youth the values needed to be successful,” says Gorman. “We hope our efforts as Live & Local Chairs will continue to help youth thrive and grow into the next generations of leaders in our community.”
HALL OF SPONSORS
Thank you to our many sponsors, chefs, wineries, spirit and craft brew makers for making Live & Local a rockin’ success. Presenting Go Daddy Champion Nova Home Loans The Bob & Renee Parsons Foundation Stage Charles Schwab Leader APS First Western Trust Republic Services Robert & Mary Ellen McKee Scottsdale 20/30 Club Supporters Alliance Beverage Distributing Company of Arizona Barrio Queen Beckett’s Table Binkley’s
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Blue Hound Kitchen & Cocktails Boompromo Chase’s Diner Chasse Building Team Chef Wade’s Bistro on Wheels Cholla Prime Steakhouse & Lounge Coca-Cola Foodservice Crescent Crown Distributing David Lorsch & Cindy Lubin DLR Group First Fidelity Bank Foosia Asian Fresh General Dynamics C4 Systems GPE Companies Hensley Beverage Company
Homeowners Financial Group Kelly’s at SouthBridge Kincaid’s Classic American Dining Lerner & Rowe Lewis Roca Rothgerber Meridian Bank Mission Linen Supply Mutual of Omaha Northern Trust Pacific Office Automation Passport Coffee & Tea Paul & Maureen Rubeli Paul Martin’s American Grill Petite Maison Pink Pony Ruth’s Chris Steak House Salty Senorita San Tan Brewing Company
Scottsdale Insurance Southern Rail SumoMaya Mexican Asian Kitchen Taggia Costal Italian Cuisine & Cocktails Team Select Homecare Telesphere The Grind The Hampton Group The Melting Pot The Standard The White Chocolate Grill Tom’s Thumb Fresh Market Tryst Café UMB Bank Union Barrelhouse W&W Structural Wildflower Bread Company Young’s Market Company of AZ
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