The Entertainer! Magazine - February 2021

PHX METRO » FEBRUARY 2021

LEARNING SIMPLICITY

Pandemic education of Marlon Wayans

LEGACY BRAND Macayo’s spices it up for its 75th anniversary

ALICE COOPER

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

CONTENTS

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LEGACY BRAND Macayo’s spices it up for its 75th anniversary

6

ON THE COVER

7

10

FINDING HAPPINESS

DETROIT STORIES

How Dan Harris’ mistakes led to inner peace

Alice Cooper pays homage to his hometown on the cover: Nava Singam of Macayo’s Cover photo by Pablo Robles

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THE ENTERTAINER! MAGAZINE FEBRUARY 2021

Times Media Group 1620 W. Fountainhead Parkway Suite 219, Tempe, AZ 85282 Phone 480.348.0343 Fax 480.348.2109 entertainermag.com

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ExecutiveEditor

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Assistant Editor Connor Dziawura

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designer

Shannon Mead

A WARM WELCOME

Glendale embraces Barrio Queen’s new location

19

CONTENTS UPFRONT

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11

15

Susan Paige • Jewish Film Festival • JCFilms • Celebration of Fine Art

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28

KEEPER OF THE FLAME

24

28

Ember Steakhouse

29

Shane Doan • The Economy of Golf • Donovan McNabb

MUSIC

33

Neverlutionaries • Playboy Manbaby • Pale Waves • Pentatonix • The Palomas • Lilly Winwood • Blue Stahli

ENTERTAINERMAG.COM

Priya Autrey, Sergio Garcia, Henry Gorse, Curtis Hughes, Jabari Jacobs, MinJae Kim, Niall Lea, Q Makeeta, Michael Phillips, Jenny Risher

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Wine Column • Mad Mixologist • Pink Drinks for Valentine’s Day

SPORTS

contributing writers

Alison Bailin Batz, Cecilia Chan, Sarah Donahue, Olivia Dow, Alex Gallagher, Nick Hedges, Laura Latzko, Annika Tomlin

We-Ko-Pa’s Ember is a red-hot experience

Barrio Queen • Ofrenda • Devour at Home • Z’Tejas • Pasta 78

CASINOS

Aaron Kolodny

aaron@entertainermag.com

Contributing Photographers

Chameleon Entertainment • La Gattara • Winter at the Princess • Marlon Wayans • Sonoran Desert Olive Oil

BEER AND WINE

circulation director

Pablo Robles

CITY

DINING

Courtney Oldham

production@timespublications.com

Staff Photographer

Macayo’s • Dan Harris • Tatum Lynn • JP’s Comedy Club • Alice Cooper

ARTS

production manager

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THE END OF A JOURNEY

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UPFRONT

PHX » CITY » LOCAL » PRIDE » DO » SEE

LEGACY BRAND Macayo’s is spicing things up for its 75th anniversary

By Christina Fuoco-Karasinski

N

ava Singam has been in the restaurant business for most of his life. But when he purchased the Macayo’s Mexican Food brand two years ago, he prolonged the chain’s love affair with the Valley.

“It’s a legacy brand to me,” Singam says. “You don’t see very many restaurants that have been around for 50, 75 years. This brand will really carry a lot of history down the line. Even 40 or 50 years down the line, somebody is going to look back it and try to trace its roots back to Phoenix when it opened.”

The seven-restaurant chain is celebrating its 75th anniversary on September 26. However, it’s celebrating throughout 2021 by introducing new specials the 26th of each month.

“We’re honored and grateful to have been a part of families’ traditions and celebrations every day and on special occasions for 75 years,” says Singam, who owns Kind Hospitality.

“We aim to continue to be the place where people come to enjoy a traditional Mexican meal and a great experience and to provide the delicious food that people bring into their own homes for many more years to come.”

Macayo’s kicked off the milestone year with specials such as 75-cent crispy tacos starting January 26, and it continues with 75-cent cheese enchiladas beginning February 26, and 75-cent cheese crisps from March 26.

Those are three of the many appetizers, entrees and desserts Singam kept on the menu when he acquired the brand. The changes were more organic, he says.

“We’re not trying to change the brand,” Singam says. “The brand was around for 73 years when we picked it up. There was no need to change it.

“What we need to do is make sure

that the newer generation understands what Macayo’s is all about. That’s what we’re trying to gravitate to. The menu is the same. The recipes are the same. In fact, when we bought the brand, we took everybody on our team.”

The portions were just as important to Singam. He wanted to serve enough food for guests to have leftovers.

“That’s No. 1,” he says with a smile.

“When you think of Macayo’s, you think of big meals. We want to make

sure they’re getting value. We made sure the plating was correct. We revisited the training manuals. We visited our stores and retrained everybody, so the service levels would be the same.”

Besides its service, Macayo’s is known for its chimichanga, which the restaurant will celebrate on September 26, National Chimichanga Day. The Chimi de Macayo ($13.99) comes with shredded beef, chicken or carnitas, and relleno sauce, crispy flour tortilla, sour cream and rice or refried beans.

Singam is planning to expand the brand this year to meet the demand for food at Macayo’s. He’s already inked a deal for a restaurant at Pima Crossing in Scottsdale.

Singam is committed to opening a Macayo’s at Phoenix-Mesa Gateway Airport. He’s also considering Queen Creek, Gilbert/Chandler and Buckeye. A pandemic-era expansion is a bold move.

Expansion wasn’t his primary concern, however.

“The biggest concern for us was safety,” Singam says. “Once everybody knew that we were really being cautious about how we delivered the food and how we control

the restaurant’s environment, I think folks really gravitated to us.

“I’m thankful that we had the 6,000-square-foot dining rooms because when we cut to 50% occupancy, that’s still quite a number of customers. That’s really been helping us.”

Macayo’s was helping others, too.

The staff took food to hospitals, first responders and grocery stores every day.

“Everyone appreciated what we did,” he says. “Every Macayo’s delivered food for up to 20 people. I think the community has blessed us back for coming and visiting us. So, I think pivoting in so many ways was critical. But I think we pivoted toward humanistic values more than anything.”

Singam is looking forward to the September 26 anniversary. He hopes patrons will, too.

“We hope we’re going to be around for the next 75 years,” he says. “We’re just appreciating everything that our customers have done throughout the last 75 years.”

Macayo’s locations 12637 S. 48th Street, Ahwatukee 480.598.5101 650 N. Scottsdale Road, Tempe 480.967.2552 6012 W. Bell Road, Glendale 602.298.8080 1474 N. Litchfield Road, Goodyear 623.209.7000 1920 S. Dobson Road, Mesa 480.820.0237 6538 E. Superstition Springs Boulevard, Mesa 480.807.1846 15565 W. Bell Road, Surprise 623.214.5950 macayo.com

FINDING HAPPINESS THE ENTERTAINER! MAGAZINE FEBRUARY 2021

7

How Dan Harris’ mistakes led to inner peace

By Christina Fuoco-Karasinski

D

an Harris released his book, "10% Happier," seven years ago. But on January 1, the "Good Morning America" weekend anchor received an endorsement for which he wasn’t prepared.

"Wolverine" actor Hugh Jackman said, in a video tweet, that he read the book with his family and it was a great way to start the year.

“Deb and I will try to read something in the morning that sparks conversation,” Jackman said in his tweet.

“We have not read a book that makes us laugh as much as this. It’s helpful, useful and practical.”

A former “Nightline” anchor, Harris says he hasn’t quite accepted the unsolicited celebrity endorsements.

“Sometimes I struggle to take it in,” says Harris, who is writing a sequel. “It’s something I’m actually working on.”

He should. The book has become a movement. Harris has since launched an app and, because of COVID-19, he upped the frequency of his related podcast.

In his quest to be happier and less stressed, he found meditation.

Previously, he didn't "get" it. The No. 1 New York Times best-selling book tells the story of the skeptical news anchor who stumbled upon meditation.

The newsman admits he’s made a lot of mistakes in his life, but they led to inner peace and his devout belief in meditation.

“What made me interested in it was

being a big dummy, personally,” Harris says. “I had a panic attack on the air in 2004, which was the result of towering dumb behavior in my personal life. I spent a lot of time in warzones as an ambitious young reporter and I was selfmedicating.”

The app was specifically designed to teach meditation to doubters and busy people. This ancient practice has been shown by modern science to boost resilience, focus, creativity, emotional intelligence and overall mental and physical health. With meditation and mindfulness now being embraced by executives, athletes, educators and entertainers, Harris has become a leading voice for pushing for the practice into the mainstream, using plain English and dry humor.

When the book was released, Harris says he was scared to share the backstory to his on-air panic attack more than 11 years ago.

“I had not admitted that publicly,” Harris says. “I was worried people would hate me or judge me as a consequence.

To have the opposite happen was amazing. I was on the beach with my son, checking Twitter, and I had people come up and say I’ve had a positive impact on their lives. It’s hard to describe. It’s awesome in the full sense of the word. It produces such awe.”

At a time when the United States is divided and the COVID-19 pandemic has overrun the world, meditation and attention to mental health are incredibly important, Harris says.

“There are lots of ways to look after mental health — getting enough sleep; movement if your body can handle it; eating well; making sure you have

significant doses of social interaction, even if it’s just online.

“These are all incredibly important.

I think meditation, for far too long, was overlooked. Depression, addiction, anxiety, drug abuse and suicide were all spiking before the pandemic. It’s incredibly important to take care of our minds and bodies. Meditation can rewrite key parts of your brain that have to do with stress and compassion. It is a no-brainer.”

It took Harris awhile to subscribe to meditation and well-being after his panic attack. Through his therapist and advice from his then-boss, Peter Jennings, he was able to improve his life.

He shares his insights and interviews meditation pioneers, celebrities, scientists and health experts about training minds.

With the “10% App,” users will discover guided meditations and practical teachings.

For 21 days in January, he flipped the script on the “New Year New You” concept and encouraged people to ditch self-loathing and embrace self-love.

Through the app, expert meditation teachers guided listeners through a series of daily meditations demonstrating the benefits of developing self-love, compassion and acceptance. The challenge provided a renewable resource for taking action and developing the resilience that is so critical when it comes to making sustained, healthy change.

“Building the app for a larger audience and having better and better content is a huge focus. I just want to help people.”

Dan Harris tenpercent.com ENTERTAINERMAG.COM

POP’S NEW PRINCESS

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Tempe’s Tatum Lynn is ready to let down her hair

By Christina Fuoco-Karasinski

T

atum Lynn was writing songs as a student at Corona Del Sol, while her peers were planning to attend college.

“I wanted to sing and keep writing songs,” she says. “I recorded the songs and put them on YouTube. Senior year is when everything clicked.”

She figured correctly. On March 5, Lynn will release her debut album, “Let Down Your Hair,” which features 14 songs, including the title track.

“I have a lot of stories to tell,” she says.

“It’s not like other records, like Beyonce’s, who tells one story throughout. My goal for this record was to have a song for everyone. I’m really excited about that.

It’s something I look for in other people’s albums. It’s not just all sad, not just all happy. It has a mix of everything.”

Lynn contends she’s a lyrics person, admiring singer-songwriters like Julia Michaels and Selena Gomez.

“The messages I write are really important to me,” Lynn says. “‘Let Down Your Hair’ is important to me. They were words that I was prompted to share.

They’re powerful to me. I’m excited to get that out for other people to hear.

“Some of my messages, I feel, are a little bit deeper than usual music that’s played on the radio.”

From the time she was 10 years old, Lynn has yearned to be a pop star. At the age of 19, that commitment paid off as “Later Baby XO” broke into the Billboard Top 40.

The youngest of five children, Lynn honed her vocal skills by singing at her LDS church with her two older sisters and their mom.

As a third-grader, Lynn made her debut as a singer-songwriter at her oldest sister’s wedding.

“I always kept a journal, and would turn what I wrote into lyrics,” she says.

“I wrote a song for my sister’s wedding, and it was the first time I felt confident

enough in what I wrote to think it was worth sharing. I kept writing lyrics via my journal all throughout high school, and it really helped shape me as a lyricist.”

Lynn posted videos on YouTube, although, she says, she didn’t have the confidence to share her voice then.

Now she loves posting on YouTube and getting people’s feedback.

At Corona Del Sol, she began singing the national anthem at the school’s basketball games. She moved on to a bigger stage when someone from the Arizona Cardinals heard her and asked her to perform at a game.

“I was pretty young when I did that,” says Lynn, who also attended Chandler’s Kyrene Aprende Middle School. “It was pretty nerve wracking. I would still be very nervous to do that today. It was so much fun, though. I remember one thing about it. I stood next to where the fire appears, near the inflatable tunnel. I could feel the heat. I thought I was going to be hit by the fire.”

THE MAKING OF A DEBUT Lynn’s songs for “Let Down Your Hair” came from her journal, with the help of A-list talent. For the album, Lynn wrote with Lauren Christy (Avril ENTERTAINERMAG.COM

Lavigne, Dua Lipa, Kelly Clarkson), who was part of the award-winning Matrix writing trio; writer/producer John Fields (Pink, Demi Lovato, Jonas Brothers) and Joey Barba, who is featured on the tongue-in-cheek track “Can’t Live Without You.” Working with Fields, Lynn says, was inspirational. She enjoyed hearing the tales of his career working with Gomez, Demi Lovato and Pink.

“It was a blessing to work with him,” she adds. “I feel I learned a lot from him. He’s a perfectionist, which I see in myself as well. It was really nice to have him there, just helping me make the songs perfect.”

The album is filled with gems. “Let Down Your Hair” is a pop masterpiece, while “Closer” has the snarl of Pink.

“Now U See Me Now U Don’t” has a retro edge.

Lynn doesn’t want to just help people through her music. At Corona Del Sol, she founded Music as Therapy, a nonprofit dedicated to providing music therapy and instruments to kids in special education classrooms throughout Arizona. She has also devoted much time to suicide prevention after the teen suicide rate went up by 25% in Arizona.

She started a school club focused on prevention, and teamed up with a group called Teen Lifeline, a suicide prevention hotline. The track “With Me” is about a rash of suicides at Corona Del Sol. “I started Music as Therapy when I was 15,” she says. “We provide musical instruments and therapists to other nonprofits and schools that can’t afford to have music therapy and instruments. It’s been a blast. I’ve helped the kids I grew up with and became their best buddy.”

She says between her nonprofit and her forthcoming album, she’s excited to continue her career.

“I always say college will always be there,” she says. “I learned to trust my gut and to lean on family. I know the industry has its ups and downs. When I started, we didn’t know what we were doing. I just trusted my family and trusted our thoughts and what we wanted to do. It built a really good foundation for me. I just trust the process.”

Tatum Lynn tatumlynn.com Music as Therapy musicastherapyusa.org Preorder album Let Down Your Hair by Tatum Lynn on Apple Music apple.co/2XskpSr

ARRESTING HUMOR THE ENTERTAINER! MAGAZINE FEBRUARY 2021

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Ex-cop Jim Perry collars laughter at his local club

By Cecilia Chan

A

t the Village of Alsip Police Department in Illinois, Jim Perry served in a number of roles: law enforcement trainer, DARE officer, media relations officer, crime prevention officer and hostage negotiator.

Nowadays, the Gilbert resident serves up a belly full of laughter with JP’s Comedy Club, which he opened in September on Warner Road.

“I had about 10 years on and unfortunately I got hurt,” Perry says. “I messed up my shoulder very bad and it ended my career.”

Perry, who was the top graduate in his police academy class, was injured after he volunteered to be tased during a training exercise.

That set him on his new career path.

“I’ve always been a big fan of comedy all my life,” Perry says. “I was the guy who would listen to George Carlin and Richard Pryor in the basement of the house.”

Throughout his life, friends and family told him he should do comedy. His mother was one of them.

She acknowledges his smart-aleck comments.

Perry, who was a bit of a jokester in school and would pull pranks on his fellow officers, says transitioning to his stand-up gig was easy.

The 2004 Officer of the Year had also performed countless fundraising shows when off duty for groups like American Legion, The 100 Club and cancer organizations.

“I was the DARE officer and the PR guy, always the talker,” he says. “And I was the hostage negotiator guy who made things lighter.”

He now taps into his police background for his routines, poking light-hearted fun at his former brothers in blue and is known as “The Cop Comic.”

“It’s silly stuff, not like making fun of them in a disparaging way—cops like doughnuts,” Perry says. “Nothing bad.”

One of his stand-up cop jokes goes like this: “Some have asked why I wanted to become a police officer. The truth is discounted food. Yeah, you show your badge and ID at a Chipotle, 50% off.

You show your gun, 100% off.”

Taking his show on the road was hard work and his wife wanted him to stay local. So, when the opportunity presented itself, he opened up the comedy club, the first in Gilbert.

The club showcases local comedic talent and national touring entertainers.

The club also includes a school for those who want to learn how to make people laugh. Teacher is wellknown comic Tony Vicich, owner of comedyschools.com.

Year-round classes include stand up, sketch, improv, writing labs, comedy workshops and camps for kids.

“It’s on a lot of people’s bucket list to take comedy classes and do stand up,” says Perry, who grew up in Chicago and entered the Navy right out of high school.

Mondays, Tuesdays and Wednesdays are reserved for classes while Thursdays, Fridays and Saturdays are for the standup shows.

Sundays are saved for private events where an entertainer can book the space for a fee and keep 100% of the door and ticket revenues.

Perry tries to perform twice a week, opening up for the main act. The former Desert Storm veteran says the shows at the club are for 21 and older with “clean” comedy offered once or twice a month.

The club follows health protocols such as masks, limiting the 100-seat capacity to half and social distancing. Tickets start at $15.

So far, people are giving the venue a thumbs up with one man on social media writing, “Recently attended a show here. I had a great time and got to see some very funny comics.”

With the COVID-19 pandemic still raging in the country and many businesses hit hard in the wallet, Perry, nonetheless, opened his business.

Perry says he’s always gone against the grain.

“I believe in doing the opposite of what the mass are doing,” he said.

“In ’08 when the housing market was crashing, my wife and I bought a bunch of houses as an investment and when things went back to normal, we flipped those houses.

“I had the same mindset when COVID happened with businesses shutting down. I got a good lease and good rent.

“When I see things as bad, I look at it as an opportunity. I think it will end and things will get better. This is like a dream for me, a passion project. It’s fun and may turn into something and may pay the rent.”

JP’s Comedy Club 860 E. Warner Road, Gilbert jpscomedyclub.com ENTERTAINERMAG.COM

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

DETROIT STORIES

Alice Cooper pays homage to his hometown on new album

By Christina Fuoco-Karasinski

A

lice Cooper and his longtime producer, Bob Ezrin, prefer to create conceptual albums. The topic of the original shock rocker’s forthcoming collection is something close to his heart — his hometown of Detroit.

“Detroit Stories” is set to hit stores February 26.

“It’s easier to write in concepts,” says Cooper, a Valley resident. “I didn’t want to just write 12 good, hard rock songs.

I said, why don’t we dedicate it to the home of hard rock?

“We didn’t stop there. We wrote the album there, with Detroiters and have the entire band from Detroit.”

Those legendary musicians included MC5 guitarist Wayne Kramer, Detroit Wheels drummer Johnny “Bee” Badanjek, jazz and R&B bassist Paul Randolph, Grand Funk Railroad’s Mark Farner and the Motor City Horns.

The group recorded at Royal Oak, ENTERTAINERMAG.COM

Michigan’s Rustbelt Studios.

“Mark Farner, Wayne Kramer and Johnny Bee were great, and then we got some studio guys to play bass, keyboards and horns. The only guy who wasn’t from Detroit was Joe Bonamassa. I just thought he was good for the songs ‘Rock ‘n’ Roll’ and ‘Drunk and In Love.’

“I’ve known Wayne Kramer since his MC5 days. I think he’s playing better than he ever has. Johnny Bee is a premier drummer. Mark Farner is a modern guitarist from Grand Funk.”

Cooper didn’t anticipate the funk undercurrent of the songs. He listened back to the songs and soul was revealed as well. Normally, he says, he would ask to remove it. But Detroit had such a great relationship with Motown that he asked to keep it in.

“When we played the Eastown back in those days, it was Alice Cooper, the Stooges and The Who and I’d see Smokey Robinson in the audience,” Cooper recalls about the long-shuttered east side Detroit club. “We’d see

members of the Supremes and the Temptations at hard rock shows.

Back then, it was just music. It wasn’t something they were shocked by. They loved hard rock. When they did shows at the Roostertail, we’d go there. There was nothing racial about it. You were part of the gang.”

That, Cooper adds, is the difference between Detroit and the rest of the world. Music there is authentic and real.

“Bands playing Detroit had better be real,” he says. “What the Stooges did was the absolute beginnings of punk.

It didn’t matter that they weren’t the greatest players.

“When they got on stage and did play, they never flinched about who they were. It’s the same with the MC5 and us. We were theatrical hard rock bands. We didn’t try to change for Detroit.”

That music is reflected in “Detroit Stories.” He calls “$1,000 High Heel Shoes” a Motown song. “Go Man Go” is rockabilly, and “Drunk and In Love” is blues.

“I tried to include every bit of Detroit kind of rock,” Cooper says.

The acknowledgments in the liner notes even reflect his love of the Motor City by thanking the likes of Creem Magazine, WABX, Soupy Sales, The Grande Ballroom, Al Kaline, Bobby Layne and Gordie Howe.

“They were our sports heroes,” Cooper says. “They were such a big part of my life when I was a little kid.

"We had a great time playing big arenas all over the world, but the coolest rock ‘n’ roll time was at the Grande and Eastown with Suzi Quatro and maybe Ted Nugent. You go and every one of these bands brought it every night.

Nobody was up there going, ‘I hope you like us tonight.’ You grab them by the face and shake them.”

Preorder “Detroit Stories” here: https://alicecooper.lnk.to/ DetroitStories

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

CITY

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STYLE » ENVY » PASSION » FASHION » BEAUTY » DESIGN

COLORFUL CAREER

John Colby’s Chameleon Entertainment sheds stereotypes

By Christina Fuoco-Karasinski

J

ohn Colby’s career mirrors his business name: Chameleon Entertainment. He seamlessly veers from country to rock covers to ’80s music, depending on the venue’s preference.

Colby chalks up his 30-year success with Chameleon Entertainment and his music to friendship.

“The biggest thing about being in a band is the camaraderie,” says Colby, a Marcos de Niza High School graduate.

“The majority of the people I’ve played with have this bond on stage. When we play, we have to win over everybody in the room. Winning over people together is great.”

A Dublin, Ohio, native, Colby moved to the Valley in 1980 with dreams of being a professional baseball player.

Music won the battle for his affection, especially after he purchased his first guitar, an electric Hondo.

His first band was called Zero Discipline, which evolved into The Trend. He continued with Method U, The Cells and Pop Culture. In 1995, Colby teamed with musicians like Stephanie Fox and Allan Chadwick to form The Chadwicks.

“We formed the cover band because we had done our own originals for such a long time,” says Colby, who was inspired

Georgia Chrome

by his father, folk singer Lewis Colby. “It just took off.”

The Chadwicks opened for anybody who was big in the 1990s, like Lit, Matchbox Twenty, Bryan Adams, Dishwalla and Sugar Ray. Sponsored

by Miller, The Chadwicks played Milwaukee’s Summerfest but were initially unaware of the event’s magnitude.

“We didn’t know what Summerfest

The Chadwicks

Metalheads

was,” Colby says with a laugh.

“Our plane was already late getting there. Our guitar player’s guitar didn’t show up on time. We didn’t know there would be 10,000 people there.

“They took us in this van, and we went from an airplane to a van to 8,000 people within a half hour.”

The Chadwicks were successful, but they were being stretched fairly thin.

A club owner suggested Colby start a second band, an offshoot, to pick up the extra gigs.

“We were just playing too much as The Chadwicks,” he says. “The club said, ‘Why don’t you put an ’80s band together?’ So, I did.”

Colby quickly pulled together Rock Lobster on New Year’s Eve 1996.

Chameleon Entertainment was formed as an umbrella for both bands.

Chameleon Entertainment snowballed. Colby founded Metalhead, an ’80s hair metal band, in 2003. Country’s Georgia Chrome made its way to the stage in 2013 for the opening of Dierks Bentley’s Whiskey Row. Smashed was formed around the same time, combining all

of Colby’s bands.

“We do everything from ‘Baby Got Back’ to The Weeknd,” Colby says.

“We do country as well, depending on the show. Our lead singer is a fiddle player. Jessica Jackson is the lead singer of Georgia Chrome, Rock Lobster and Smashed.”

Echoing the sentiment of others in the music industry, Colby says the COVID-19 pandemic has been tough.

“I do a lot of booking as well,” says Colby, who handles music for Dierks Bentley’s Whiskey Row, Wasted Grain, Eastmark and DC Ranch. “I know hundreds of musicians who are out of work. It’s such a tough year for this group of people.

“It’s hard to top the energy of being on stage. It’s so much fun.”

It’s still fun for Colby to play covers.

When he was playing originals in high school, he thought less of cover bands.

Now, he realizes, it’s all music.

“Playing in cover bands or theme bands is a lot of work,” he says. “You have to keep it going and keep it fresh and keep everybody motivated. It’s worth the work.”

Chameleon Entertainment chameleon-entertainment.com ENTERTAINERMAG.COM

CHILL OUT 12

UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Winter at The Princess has arrived

By Christina Fuoco-Karasinski

T

he temperatures are creeping up, but winter isn’t over yet.

The Fairmont Scottsdale Princess overhauled its grounds to resemble an Alpine Village for “Winter at the Princess,” which runs until Sunday, March 21.

Guest can enjoy two ice-skating experiences, ax throwing, rides, ice mazes and inventive food and beverage options. The hours are 5 to 10 p.m.

Sundays, Thursdays and Wednesdays, and 5 to 11 p.m. Fridays and Saturdays.

Resort discounts are available.

“This is our first ‘Winter at the Princess,’” says Teresa Thompson, director of resort experience. “This has been such a fun event to put together.

“Everyone is really excited for the ax throwing. A wide variety of ages can do it. It’s an event for all ages — for families

or date nights. There’s live music in the village. The atmosphere and ambiance feel like you’re in an Alpine village.”

Chill to live acoustic music at Campfire Park, where complimentary fire pit seating is available to roast s’mores while enjoying warm winter beverages picked up at The Village Bar. Young explorers ages 2 to 8 years old can visit The Kids Village, where they will meet the Princess’ newest furry friend, Brrrnee the St. Bernard, who rescues skiers.

“He’s really, really cute,” Thompson says. “He’s very loveable. We have Bixby and Gibbs, our canine ambassadors.

They called their friend Brrrnee and invited him down.”

In The Kids Village, pint-size adventurers will burn off winter energy riding the Lolli Swing, Alpine Slide, The Flying Dragon and Cool Bears.

Another ride is The Chair Lift, a

90-foot-tall, four-person gondola Ferris Wheel.

“The views are so amazing, with the city night view of Scottsdale, the mountains in the background and a view of the whole village and property. I rode on it last night and it was amazing.”

Fairmont Scottsdale Princess 7575 E. Princess Drive, Scottsdale Tickets start at $15 480.585.4848, scottsdaleprincess.com

A PURRFECT CAFÉ AND BOUTIQUE

La Gattara opening its new spot this spring

By Annika Tomlin

M

issy Pruitt and Carrie Seay are looking forward to introducing their feline friends to Downtown Phoenix later this spring via their La Gattara Cat Café and Boutique.

Known as a feline-based entertainment center and cat sanctuary, La Gattara opened in 2017 near East University Drive and South Dorsey Lane in Tempe.

However, their lease ended at the start of the COVID-19 pandemic.

“The new location is in Downtown Phoenix in the Garfield neighborhood district,” says Seay about the new spot near Second and Garfield streets. “Missy had already closed the previous location and it took us a couple of months to really find the perfect location. When we saw this place, it was just to die for.”

The new location came with a coffee shop, but the duo’s renovations will add offices, storage rooms, a laundry area, a larger gathering area for humans and cats, and a party area for events like drag bingo.

“It’s about three times the size of the previous location, so there is a lot more room for private parties,” she says. “With social distancing, we’ll be able to have a decent number of people interacting with cats while staying safe. We can have ENTERTAINERMAG.COM

events, parties and birthdays, too.”

All of the free-roaming cats — except for resident feline Charlie Chaplin — will be available for adoption.

“Charlie Chaplin is the best cat in the entire universe,” Pruitt says lovingly.

Charlie was found living in a bar in Downtown Phoenix “looking pitiful,” according to Pruitt. A veterinarian said he was not likely to live for long, but he has since healed.

“If customers were having a bad day, it’s like (Charlie) knew it — he had this intuition,” Pruitt says. “He’s just become everybody’s cat.

If you come in and someone already has him on their lap, you’re not going to get him that visit.”

The adoptable cats are now living at foster homes, while the new location is being renovated.

“The location has been closed for almost an entire year,” Seay says. “We’ve been really working out of foster homes.

Over the summer I had 20 kittens and Missy has had anywhere between five to 15 cats at her house and fosters as well.”

La Gattara has helped facilitate more than 830 cat adoptions since it opened.

“At the café, people can come in and

can sit down with cats and really see their personality in a different way,” Seay says.

She adds it’s been difficult to show potential fur parents the cats’ personalities at foster homes.

“A lot of the cats we have right now were from hoarding situations or former feral cats, so they are on the shy side,” Seay says. “As sweet as they can be, it’s hard to show their personality when they are a little scared when people come over to meet them. They aren’t the most

outgoing and I-want-to sit-on-your lap (type of cat).”

Pruitt and Seay are applying to become a registered 501(c)(3).

“We want to have more of an impact on the cat rescue community,” Seay says.

La Gattara Cat Café and Boutique 147 E. Garfield Street, Phoenix lagattara.org

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

13

LEARNING SIMPLICITY

The pandemic education of Marlon Wayans

By Christina Fuoco-Karasinski

M

arlon Wayans of the first family of comedy says he’s lost “so much” since the beginning of the COVID-19 pandemic.

Last summer, Elvira Wayans—the mother of 10 children, including Damon Wayans, Marlon Wayans, Shawn Wayans and Keenan Ivory Wayans— died at age 81.

His mom’s death and the pandemic taught him to enjoy life and the simple things. He says on Twitter that “where I had ignorance, I now have wisdom.

Where I had physical mentors, I now have spiritual protection.”

“What I liked about us having the quarantine is we learned simplicity,” he says.

“We are special for what we’re enduring,” says Wayans, who shares a birthday with his mother. “I’m proud of every person. We’ve persevered. We need to appreciate the simplicity of a smile. We need to learn our kids more. I cook for my

kids. They said I cook better than mom.”

Wayans comes to Phoenix to perform six socially distanced shows at Stand-Up Live from Thursday, February 11, to Sunday, February 14. He says fans can expect “the unexpected.”

“I’m going to go out there and have some fun doing what I do,” says Wayans, who is preparing a romantic/action/ buddy comedy he sold to Netflix.

“It drives you a little bit crazy, playing a first show back. The first shows are a little bit nerve-wracking. The first night I’ve gotten so nervous that I didn’t remember the set. But I’ve freestyled a lot and I’ve done it enough that I trust my instincts.”

His material will include bits about his kids growing up and about his life in general.

“My kids dig it when I talk about them,” Wayans says about his children, who are 18 and 20. “I told them don’t do nothing stupid because I’ll talk about it. Hopefully they keep doing stupid stuff. I share every embarrassing story I can possibly think of. My greatest job is being a father.”

Marlon Wayans WHEN: 8 p.m. Thursday, February 11; 7 p.m. and 9:45 p.m. Friday, February 12; 7 p.m. and 9:30 p.m. Saturday, February 13; and 6 p.m.

Sunday, February 14 WHERE: Stand Up Live, 50 W. Jefferson Street, Phoenix COST: $35 and $45 INFO: 480.719.6100, standuplive.com ENTERTAINERMAG.COM

REBIRTH OF COOL

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Sonoran Desert Olive Oil enlightens drinks and food

By Christina Fuoco-Karasinski

C

ole Randall and Jason Swenton of Sonoran Desert Olive Oil Co. are getting creative with their balsamic vinegars by encouraging local restaurants and bars to use their products.

“There are different things you can do with balsamics,” Randall says. “With cocktails and mocktails, it can be cool.

Now, a lot of mixologists are using balsamic vinegars in their drinks.”

He offers peach balsamic vinegar in club soda, for example. The store’s website and Instagram have recipes for margaritas, the Neapolitan herb balsamic bloody mary and Cascadian wild raspberry mojito.

“You can do a club soda and vodka with a little bit of a nice fruitful white balsamic to make a really nice cocktail for the afternoon, especially here in this beautiful weather in Phoenix,” Randall says.

The Americano in Scottsdale uses Sonoran Desert Olive Oil’s coconut white balsamic in its drink Versace on the Floor.

“We want to make it versatile,” Randall says. “Some people just have white balsamic sitting in their cabinet and don’t know what to do with it. They only think about salads. We give them other ideas. You can put it on fruit salad, drinks and ice cream.”

Of the flavored olive oils, Tuscan is the most popular. It is used for everyday cooking, as it “really enhances the flavor of whatever you’re cooking,” Swenton says.

Sonoran Desert Olive Oil’s olives are not grown in Arizona, but various parts of the world. They partake in two crush runs a year — the summer and fall/ winter runs.

Sonoran Desert Olive Oil Co. is a second career for Randall and Swenton.

Randall owned a car rental company for

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10 years, while Swenton’s day job is with Microsoft.

Swenton and Randall were inspired to start the business by friends in Mexico.

“They invited us up to their place to visit their stores,” says Randall about their friends’ three stores on Vancouver Island. “They’re very successful and I thought it sounded like a good deal.”

Randall quickly learned that some of the flavors in Canada work well on Vancouver Island, but not here and vice versa.

“Their jalapeno white balsamic doesn’t do very well up there,” he says. “The spicier ones work well here.”

When the two were pondering their marketing collateral, they decided to make the saguaro cactus their logo.

“What embodies Arizona more than a beautiful cactus?” Swenton says. “We wanted to make sure that was part of our logo and theme for opening the shop.

We also wanted a clean, modern look

because most bottle shops have a more classic look to them.

“We wanted the store to look like what customers might see in their house.”

Sonoran Desert Olive Oil Co. two locations — one on High Street near Desert Ridge Marketplace, which opened two years ago, and Gilbert’s SanTan Village, which introduced itself

in October. The latter location doesn’t have the food selections or the big tanks from which to try the products.

Everything is prebottled on High Street and samples are given from larger bottles.

Randall says olive oils and balsamics are a passion. He enjoys helping customers find healthier choices for eating. Swenton adds Roasted vegetables, like Brussels sprouts, he says, go well with espresso dark balsamic or Neapolitan her dark balsamic.

Cinnamon pear pairs nicely with a fall apple crisp.

The Mayo Clinic’s nurses and doctors stop by the High Street location to talk to Swenton and Randall about the health benefits of extra virgin olive oil. A tablespoon of olive oil, the Mayo Clinic’s staff told Swenton and Randall, will help with joint pain.

“A tablespoon a day really can go a long way,” Swenton says.

The High Street store has grocery items like Frontier soups mixes and Pappardelle’s pastas, which come in flavors like lemon pepper, basil garlic, organic red lentil, garlic toasted onion, garlic chive and hatch green chile.

“Pappardelle’s make pasta in small batches and they’re really, really good,” Swenton says. “Then we brought in Frontier Soups. Those are amazing. It looks like it doesn’t make much, but actually it makes a big pot of soup.”

Olive Oil Skincare Company’s bathroom products, which range from bodywash to shampoo and conditioner, are for sale at High Street.

Mesa-based Spero Chocolate is available as well in selections like Scottsdale Blonde, Mesa Mint and Sedona Red Rock Raspberry.

“You’ll see them at the High Street Farmers Market,” Swenton says. “They make all their chocolate locally. A lot of their sales go directly back to youth sports, even during a weird year of COVID. They still make sure they’re taking care of the kids out there.”

As for the pandemic, Sonoran Desert Olive Oil is struggling, but hanging in there.

“I’ve been open the entire time during this pandemic because people cook at home,” Randall says. “I do home deliveries. They don’t have to leave the house. We thought it was a nice gesture.”

Sonoran Desert Olive Oil Co. SanTan Village 2218 E. Williams Field Road, Suite 104, Gilbert 5350 E. High Street, Suite 113, Phoenix 480.656.9076, sonorandesertoliveoil.com

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

ARTS

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CULTURE » THEATER » DANCE » GALLERY » DRAMA » VISION

“Women and Spirituality” Various hours Saturday, February 6, to Saturday February 27

t r A l a u t i S p ir

“Compassion is the Key: Art of the Divine Feminine”

Mesa exhibitions take new views on religion

By Laura Latzko

A

rtist Susan H. Paige often explore spiritual topics in her work.

This month, she’s teaming with other local artists to host “Women and Spirituality” from February 6 to February 27 in her Paige Artists Studio at the OneOhOne Gallery in Mesa. An open house and artist reception is 3 to 7 p.m. Saturday, February 6.

Along with work by Paige, the exhibition will have pieces from Elvie Becker, Diane Black, Sheryl Stradling and Aveen Toma. Paige invited the four other artists to be part of the show.

Following that event is “Compassion is the Key: Art of the Divine Feminine,” during which Paige will show a collection of her work centered around the divine feminine, a term used for the energy associated with the “mother,” compassion and love in different religions. That show is March 6 to March 28 with an open house from 3 to 7 p.m. March 6.

Figures such as Mary in Christianity,

Kuan Yin in Buddhism and Shekhinah in Judaism are tied to this concept of the Divine Feminine.

Paige, who also has a background as a personal growth coach and author, draws inspiration from statues, etchings and silk paintings of Kuan Yin for her art.

Along with paintings and mixedmedia banners, the solo exhibition will feature an art installation/photo-op piece on which viewers can take selfies and group pictures.

Paige hopes with both exhibitions to get visitors to think more deeply about spirituality and “come away with some kind of inspiration for themselves.”

Many of the artists in the group exhibition are more established.

They each have had different journeys as individuals and as artists.

Paige grew up in Illinois and took her first art class at age 10 at the Art Institute of Chicago. Throughout her career, she has taken part in juried shows throughout the country. In her mixedmedia artwork, Paige blends acrylic paintings with gold leaf, graphite and paper fibers.

“It’s fun because there is no limit to it,” Paige says of mixed-media work.

Along with showcasing prominent local artists such as Paige, the group exhibition will offer an opportunity for one emerging artist to show her work on a larger scale.

Aveen Toma recently graduated from Benedictine University in Mesa.

This will be her first exhibition since graduating, although she previously had pieces in juried shows.

“She just is very deep, and she’s always been very spiritual. She is incredibly talented. When I was putting this show together, I knew I wanted her to be a part of it,” Paige says.

Paige has part of the Phoenix art scene on and off for 40 years, during which time she curated shows for and held different positions with the Mesa Art League.

She has also directed several different galleries, including an avant garde space where she brought in emerging artists doing video, performance and mixed media art.

“They couldn’t really get into the Scottsdale galleries. It was so competitive. I gave them an opportunity,” Paige says.

In Mesa, she continues to work with professional and emerging artists in

Various hours Saturday, March 6, to Sunday, March 28 OneOhOne Gallery, 101 W. Main Street, Mesa Free oneohone101.com. different mediums when curating shows.

“You are appealing to a lot of different people when they come to view it.

There’s always something for somebody to relate to,” Paige says.

Although she has had spiritual work in her shows before, this is the first time Paige is presenting two exhibitions dedicated entirely to religious and spiritual pieces.

The display will highlight works inspired by Eastern and Western beliefs.

Paige says Toma is influenced by Christianity; Becker, by Catholicism and Italian religious art and Stradling, by the Buddhism and Eastern belief systems.

For her work, Black drew inspiration from the Heard Museum’s collection of kachinas dolls, which were often used in spiritual rituals.

Paige says for all of these artists, their spiritual beliefs are part of who they are as individuals.

“It’s very hard to express sometimes what you are feeling or thinking as an artist but because all of these women are very spiritual or religious, it flows out of them. The art is their connection of how to express that to the world,” Paige says.

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A NEW BEGINNING

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Jewish film festival adapts to increasingly virtual world

By Connor Dziawura

W

hen it came to the timing of last year’s Greater Phoenix Jewish Film Festival — considered the longest-running film festival in the Valley — organizers were lucky.

The event, which drew nearly 13,000 visitors to Scottsdale, Tempe and Peoria theaters across two weeks, came just before the COVID-19 pandemic hit, forcing many businesses to temporarily halt operations and future events to cancel altogether.

“We were so lucky. It was amazing.

Seriously,” recalls Barry Singer, the festival’s co-Executive Director. “Our tradition is we start the Sunday after Super Bowl, however that works out. … (The virus) really had no effect on us then. It was the following few weeks.

“So we were incredibly lucky — and also lucky that we had so much more time to plan (for the 2021 event) than some festivals, Jewish or not, that might’ve had a late spring, early summer. They had the toughest times. We’ve at least had pretty much the full year to plan.”

That time planning culminates with the 25th anniversary of the Greater Phoenix Jewish Film Festival, set directly for moviegoers’ screens from Sunday, February 14, to Wednesday, March 3. As a virtual event, it will include three extra days of films this year.

Viewers can choose from more than 30 feature-length and short films, building their schedules in a flexible format. Some screenings will be followed by interviews with filmmakers and experts. Individual films cost $12, while the festival pass (all films) is $180.

Films will be available for 72 hours once posted, with viewers allotted 48 hours to finish screenings after they start a film — though pausing, rewinding and switching devices during that time are allowed.

A free screening of the documentary “Shared Legacies” will precede the “The Crossing”

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festival, at 7 p.m. Saturday, February 13, to coincide with Black History Month.

“It investigates the relationship between the Jewish and African American communities over the years and through the civil rights movement,” according to Singer. “It’s actually a perfect film for the time. We always coincide with Black History Month, so that is a natural for us and it’s a gift to the community.”

When it comes to curating films, Singer acknowledges that organizers don’t want certain subjects, like the Holocaust, to weigh too heavily on the lineup. Acknowledging that Jewish film festivals can have “heavy films,” however, Singer admits finding lighter ones can pose a challenge. Still, having a balance, whether comedy, drama or international, is key.

“As we organize the festival, first of all, pretty much it’s any film that we feel is a quality film that has some Jewish content — and that is very subjective,” Singer explains. “It’s one step above the cameraman’s Jewish and many steps below an older Yiddish film, for example.”

Many of the films are internationally produced.

“Most films are not U.S. films; most of them are international,” Singer continues. “We’ve had Polish films, we’ve had Argentinian films — you name it, country of origin. And often I’ve noticed ‘country of origin’ is very mixed, so you’ll actually see in the final credits multiple countries involved. And I find that very, very interesting.”

The “add-ons,” as Singer calls them, are a notable element. Those are the interviews/discussions, which are prerecorded — live Q&As, after all, would be “anarchy,” Singer jokes.

“That’s one of the biggest things about going to festivals — you learn more,” Singer says. “I personally love that on TV series when there’s extras. I’m a ‘Walking Dead’ fan completely; I love the discussion show that is afterward.

“I am in awe of actors and how they

manage to inhabit a character and yet still be able to talk about the character as if it’s a separate person. That ability is just almost — it’s another world to me, the more I know about it.”

Singer says he and fellow co-Executive Director Jerry Mittelman quickly figured the 2021 event would have to go virtual, as last year’s mid-March regular board meeting did the same. About a month or two later, he says, the decision was made.

Singer uses adjectives such as fascinating, interesting and frustrating in describing the switch, adding that planning was “more intense than it has been over the years.” Plus, the festival won’t be able to accurately track how many viewers are in each living room.

“There’s a lot of moving parts; there’s a lot to learn. So, in some way, of course, it’s been exciting, because after many years we had it down pat. Well, guess what?

It’s not down pat,” Singer admits about the adjustment. “It’s starting from the beginning, in some ways, so that we had to both research various streaming companies then of course the film distributors have to be security comfortable with digital rights and then all of that.”

Singer can’t predict what next year’s festival will look like. But the plan is to continue screening films beyond the scheduled event.

Last October, in fact, the festival launched the Molly Blank Elder Love Series — sponsored by the Molly Blank Fund —

through which residents of 40 Valley senior communities can watch a free film each month on their closed-circuit TVs. Moving forward, thanks to the new virtual technology, Singer says it makes sense to continue to show audiences films. The plan is to offer at least one per month throughout 2021; sign up for the monthly newsletter at gpjff.org/gpjffsignup for announcements.

“The streaming service, which is quite costly, is an annual contract. If you’re going to have it, might as well use it,” he says. “And we’re constantly seeing films, we’re constantly screening films to see what next year would be like. So we have this extra resource.

“None of us know what next year will look like, of course,” he adds. “I can give an educated guess: I wouldn’t be surprised if we’ll start seeing hybrid models. But I don’t know. I don’t know how much the distributors have thought that one through, because they set the rules in their own ways.”

Greater Phoenix Jewish Film Festival Sunday, February 14, to Wednesday, March 3

Virtual

$12 individual films, $180 festival pass gpjff.org

SHARING STORIES THE ENTERTAINER! MAGAZINE FEBRUARY 2021

17

JCFilm Studios studio set to open in Tempe

By Christina Fuoco-Karasinski

A

ctor Dean Cain and JCFilm Studios’ Jason Campbell are on a conference call, bouncing thoughts off each other.

Cain tells jokes, while Campbell is the straight man. But there’s a common mission between the two: telling stories that otherwise wouldn’t be told.

Campbell is opening a headquarters for his Christian film studio at 405 W. Southern Avenue, Tempe, on Saturday, February 20. Cain will serve as the master of ceremonies for the ribboncutting ceremony at 10 a.m.

“We want people of faith to get together and say, ‘Let’s start making some pro-family and pro-life conservative content,” Campbell says.

Cain adds, “Everybody has a story.

Everything comes down to, ‘Do you care about the characters and their plight?’

Everybody’s story is relevant. For me, the stories are important. If this guy has a book, it’s his whole life. It means everything to him or her.

“If the story’s great, I’m going to say yes to making the film. These films wouldn’t get made in the major studio

system. I’ve been on almost every size set on the planet. It all comes down to stories.”

One of those films is 2019’s “Jack Jonah.” Based on a true story, “Jack Jonah” follows the path of the Jonah family after they lost their son, Jack, to an accidental heroin overdose. Cain led the cast in the multiplot drama uncovering the deadly drug culture in Western Massachusetts.

Cain is also slated to star in the prolaw enforcement film, “Break Every Chain,” which is based on the 2018 book, “Break Every Chain: A Police Officer’s Battle with Alcoholism, Depression and Devastating Loss; and the True Story of How God Changed His Life Forever.”

This project is important to Cain, who is a police reserve officer in St. Anthony, Idaho, and a sheriff’s deputy in Frederick County, Virginia.

“This one has a special place for me,” Cain says. “It’s amazing and incredibly personal.

“Our law enforcement, our firefighters, nurses and ER doctors don’t get enough credit. I’m also a huge supporter of our military. I’ve traveled all over the world with them.”

JCFilm Studios was created by

Campbell and former “CHiPs” actor Erik Estrada.

“Erik did ‘The Cross and the Switchblade’ before he was Ponch (on ‘CHiPs’),” Campbell says. “They made the film and went to churches to show it. We started touring our films and the community tells us their ideas for films.

JCFilms wants to change the culture for good.”

Under Campbell’s direction, the goal is to write, cast and produce films for Christian ministries and nonprofit organizations to aid in dispersing and

supporting their messages.

“JCFilms was established to make movies with strong Christian viewpoints,” Campbell says. “We focus on films that not only entertain but make an impact on the viewers’ lives.

This company strives to make films that both educate and provoke thought with the goal of continuing the culture of Christian values.”

JCFilms Studios jcfilms.org

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

CELEBRATE ART 6 FEET APART

Susan Morrow Potje’s happy place is under the white tents

By Christina Fuoco-Karasinski

S

usan Morrow Potje has a motto for this year’s Celebration of Fine Art: Celebrate art 6 feet apart.

“I think it’s a good, happy place for people to come to,” says Potje, who helms the event with her husband, Jake.

The 31st annual festival runs 10 a.m. to 6 p.m. through Sunday, March 28, with strict rules in place. Masks are required and patrons who are ill must stay home. Potje spaced the tables farther apart in the café, but tables and chairs have been added to the patio.

The Art Discovery series will continue from 4 to 5 p.m. Fridays, but with minimal refreshments. It’s a live and interactive event in which guests hear about the adventures, stories and processes that shape art. Artists discuss topics such as metalworking, jewelry making, abstract art and sculpture.

Recognizable by its signature “big white tents,” the Celebration of Fine Art offers 40,000 square feet of art ranging from realist to impressionistic, Western realism and abstract to contemporary across all mediums from stone to metal, wood to glass, and canvas.

Potje says she brought in a series of new artists and those from her previous events. Michael Jones of Bigfork, Montana, displays his metal work, while Phoenix’s Gedion Nyanhongo once again speaks to guests about his abstract stone carvings. Paul Rhymer will travel from Point of Rocks, Maryland, to sell his wildlife-inspired bronze sculptures.

Jeweler Michael McRae of Park City, Utah, will make his Celebration of Fine Art debut.

David Barkby of Dover, Pennsylvania, uses Buckeye Burl wood to create sculptures and furniture.

“Two of his largest pieces he’s ever done will be on display this year,” Potje says. “That’s pretty impressive. We also have an area set up where he can do

demos and people can watch him from time to time.”

Similarly, patrons can see a 7-foot crow warrior piece by John Todd Paxton of Espanola, New Mexico.

“This year, because so many artists were at home for so long, they’ve created more work than they normally do in a year,” Potje says.

“We have amazing works of art, some of which are on the marketplace site. It’s awesome. People are looking for something safe and joyful. With so much happening in the world right now, we can all use a happy distraction. We’ve been known as a happy place where people can feel connected through and inspired by the art. I think it’ll be a nice departure for people to be able to come here.”

Last year, Celebration of Fine Art decided to close 10 days early when COVID-19 started creeping up on the world. Potje says it was the best thing to do.

“It was an easy decision, but a difficult logistical decision,” she says. “Since we’re a temporary thing, everything has to come down. We have to schedule people to help, the dumpsters to come.

“We felt, for this year, we have enough space to keep people properly distanced and the airflow is perfect with the tent walls. We don’t have people elbow to elbow. We filed a COVID plan with the city, which was approved, with all the mitigation things in place. We’re going to do our best to provide a safe environment.”

For art lovers who feel uncomfortable, Potje launched an online marketplace at celebrateart.com/marketplace.

“We have most of the artists on there; art for immediate purchase,” she says.

“We wanted to do that before anyway.

With the whole situation, it inspired us to get moving on that. It’s a big job to create an entire marketplace of ecommerce. We launched it December 1, so people can look at it anytime, anywhere.”

31st Annual Celebration of Fine Art 10 a.m. to 6 p.m. now through Sunday, March 28 Hayden Road and the Loop 101 in Scottsdale $10 for adults, $8 for seniors and military, children younger than 12 are admitted at no charge. The Celebration of Fine Art ticket is an all-event pass that is good for all 10 weeks. celebrateart.com ENTERTAINERMAG.COM

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

DINING

19

EAT » EXPERIENCE » INDULGE » SAVOR » DEVOUR » NOSH

A WARM WELCOME

Glendale embraces Barrio Queen’s new location

By Christina Fuoco-Karasinski

B

arrio Queen principal owner Linda Nash admits she was a little nervous to open the new Glendale location in light of the COVID-19 pandemic and the decisive political landscape.

So far, so good, though, she reports.

“We’re getting a warm welcome and the business is doing the exact numbers as our other restaurants,” says Nash, who owns it with her husband/ASU graduate, Steve Rosenfield.

Glendale was a logical next move for Barrio Queen. Nash says the team did a social media blast and reached out to West Valley communities to gauge interest.

“We got overwhelming responses from Avondale and Glendale,” she says. “The Glendale City Council and the townspeople voted. We took that feedback first, looked at the demo and the timing and figured out what felt right.”

Each of the Barrio Queen locations are slightly different, according to Nash.

Other stores are in Desert Ridge, Old Town Scottsdale, Downtown Gilbert, Queen Creek

and Tempe Marketplace. For Glendale, crews reconstructed a former On the Border store.

One thing remains the same— the menu. The signature dish of Mexico, chiles en Nogada ($25) is the restaurant’s most popular dish. It’s a roasted poblano pepper filled with chicken, apples, pears, dried apricots, golden raisins, walnuts, onions and garlic. Covered in a delicate almond cream sauce, the pepper is finished with the colors of the Mexican flag: fresh cilantro, queso fresco, almond slices and pomegranate seeds.

A beef short rib birria, the Azteca burrito comes in a close second. The beef, covered with homemade green tomatillo and red sauces, is delicately

slow cooked and served with Mexicanstyle rice ($16).

“It’s an amazing burrito,” she says. “It has short rib meat inside of it and there is red and green sauce and pomegranates to make the color of the Mexican flag.”

As far as drinks go, Death’s Door is a staple at Barrio Queen.

Stamped on the menu with a warning label, Death’s Door is habanero, jalapeno and chile de arbol-infused tequila, Ancho Reyes, Azuñia

Organic Agave Syrup and fresh lime juice ($14).

Nash says she loves the Barrio Queen concept and the food, as well as various cultures and her staff, whom she considers “family.”

“We collect family recipes and talk to our staff and families” to create dishes, she says. “We visit various regions of Mexico to get educated and bring back the food and do taste tests.”

Nash shares a testament to the Barrio Queen experience.

“You never see anybody on the cellphone, unless they’re taking a picture of the food,” she says. “They socialize and forget about work and COVID. With COVID, we made sure we didn’t tape off tables and hand them a bar code.

“We adjusted to COVID standards, but we have pretty high standards. I’d been in the medical industry for 30 years

so we’re strict on the cleaning processes.

I already learned the COVID cleaning procedures prior to it hitting.”

Nash and Rosenfield appreciate the doctors, nurses and first responders for their pandemic work.

“We send food their way,” she says.

“We feed some of the hospitals when COVID hit. We believe in working for good karma and giving back. We’ve been blessed and we want to share it with others.”

Barrio Queen 7640 W. Bell Road, Glendale 602.287.8226, barrioqueen.com For information about other locations, visit the website.

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A SENSORY EXPERIENCE Ofrenda is ‘a place to taste and remember’

20

UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

By Sarah Donahue

W

hile people may not be able to travel during the era of COVID-19, Stagecoach Village’s new Ofrenda restaurant allows guests to transcend into a Latin American sensory experience, offering “a place to taste and remember.”

From the moment guests walk through the doors, their eyes are met with colorful, Day of the Dead-inspired artwork, spectacular displays of Mexican hand-blown glass and the pinnacle of the restaurant—an authentic, traditional altar decorated with lit candles, paper flowers and photos.

“Everything has been handmade and brought in with purpose and care,” Michael Stone says about the aesthetics of the restaurant.

Stone co-owns Ofrenda and helms Phoenix’s Taco Guild.

The worldly, twostory Cave Creek restaurant officially opened its doors for guests on December 4. The restaurant “has been one year in the making for us,” Stone says, adding how excited they are to finally open their doors.

The name of the restaurant translates to “offering” and refers to the traditional altars made during Mexican Día de Los Muertos, or Day of the Dead, rituals with the purpose of honoring and celebrating the lives of those who have passed on.

While the atmosphere of the restaurant provides an experience in itself, what guests really come for is the food, of course.

“Everything on the menu here is very traditional inspired dishes, not MexicanAmerican by any means,” says Carlos Marquez, chef and co-owner of Ofrenda, also a Cave Creek resident. “You’re going to see more of the interior of Mexico.

This is the real Mexico.”

While designing the menu, Marquez said he took inspiration from cuisine reigning from Mexico City as well as Chihuahua.

The menu is made up of authentic dishes like seasonal ceviche and pork empanadas for starters, which start at $10. Guests can also enjoy a variety of salads as well as tacos. Main dishes start at $22 and go up to $38 with options like carne, chicken mole tacos and ENTERTAINERMAG.COM

huarache nopales.

Dishes are prepared in an open-fire oven and served on hand-crafted plates.

Guests can dine on tables made of Indian rosewood, which were all hand crafted and made in house, Marquez says.

On weekdays, the 6,500-square-foot Ofrenda opens its doors at 3 p.m. and on the weekends, it offers a Latin inspired brunch menu from 11 a.m. to 2 p.m. It closes at 10 p.m. on weekdays and 11 p.m. on Fridays and Saturdays.

The location was formerly leased under the name Indigo Crow, which was a contemporary American restaurant that Marquez owned and operated.

Marquez went through culinary training at Le Cordon Bleu and has been cooking professionally since 1999.

Marquez explains what makes Ofrenda’s kitchen unique. Typically,

other places refer to the kitchen and dining room as “the back of the house” and “the front of the house.” he said.

However, at Ofrenda, “our kitchen is the heart of the house,” he says. This philosophy comes from his traditions growing up in a Latin family where everything revolved around togetherness in the kitchen, Marquez said.

Ofrenda’s “heart of the house” features an open kitchen design where guests can see all the action.

Ofrenda has two bars, one on the ground floor as well as one upstairs

which offer a variety of beer, wine and unique artisanal cocktails. Happy hour prices are available from Monday through Friday, 3 to 6 p.m.

The design of the restaurant also includes a “Katrina Room” downstairs with a long table and private patio for larger parties. Upstairs features an “Agave Room” displaying hundreds of bottles of tequila.

In regard to COVID-19, the restaurant has made efforts to assure guests that Ofrenda meets all health and safety guidelines.

“Our philosophy on (COVID-19) is real simple,” Stone says. “We want to give everybody a right to choose. Choose what’s best for you, your family, your friends, whatever it is that you want.”

It’s wonderful if people want to come out and dine in the restaurant, however if one is uncomfortable, “We understand that too,” he says. “Come back and see us when you can.”

Guests can choose to dine inside or outside on the wrap-around patio, which offers guests a view of Cave Creek sunsets and at night, the North Valley’s signature starry skies.

We feel like there’s a lot of pent-up demand to get out and enjoy life a little bit,” Stone says. “Our facility is large enough to make sure we have quality distancing as, as necessary and needed.

People want to get out there and I think they’’re excited to do so.”

Ofrenda 7100 E. Cave Creek Road, Cave Creek 480.488.2187, facebook.com/ ofrendaincavecreek

A STAR LINEUP

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

21

Devour at Home with the whole family this year

By Annika Tomlin

I

t’s no secret that restaurants around the Valley—and throughout the world—are hurting due to the COVID-19 pandemic.

Devour Phoenix creator Kimber Lanning wanted to do her part to support those struggling businesses. Previously held at the Desert Botanical Garden, Devour pivoted to Devour at Home, which is set for Saturday, February 27, and Sunday, February 28. All of the proceeds are going directly to participating restaurants.

“We look at it as an opportunity to shine a light and drive some money into the restaurants right now when they need it the most,” says Lanning, also of Local First Arizona.

“We’re doing this because we love our restaurants, and they need us right now.”

Each day, the Valley’s most renowned chefs and award-winning restaurants will offer a limited quantity, one-night-only, $200 prix fixe menu for four people. Each order includes Devour Culinary Classic signature wine glasses, warming instructions, chef bios, a 2021 Devour at Home placemat and a commemorative thermal tote.

Preorders for the event start at 9 a.m.

Monday, February 1, and close at 5 p.m.

Friday, February 19. Customers can pick up meals from the restaurants on their participating day between 4 and 6 p.m.

Menu substitutions or modifications are not permitted.

“I think, more than anything, the restaurant industry has been significantly been harmed by this year overall,” Lanning says. “Some restaurants are doing well, and some aren’t, but this is really our chance to step up and help them.”

Twenty restaurants make up what Lanning calls the “absolute star lineup.” Chefs slated to appear are Christopher Gross of the Wrigley Mansion, Danielle Leoni of The Breadfruit and Rum Bar, Justin Beckett of Southern Rail and Beckett’s Table, Lori Hashimoto of Hana Japanese Eatery, Silvana Salcido Esparza of Barrio Café and Stephen Jones of The Larder and The Delta.

“We have so many excellent chefs who are really just linking arms and helping out,” Lanning said. “Some of the chefs have even said, ‘You know if there is money that we can raise and give it to someone who is not doing as well as us’ they are even stepping up to help each other.”

Dara Wong’s Shift in Flagstaff has participated three previous times.

“I love the event because it brings the state together,” Wong says. “I like how the restaurants from other parts of the state can come down and be on the same playing field as everyone else — I like that is showcases Arizona food.”

Shift will offer a three-course meal including sunchoke tortellini with preserved lemon, fire roasted and sorrel, Harris Ranch ribeye cap braciola with caramelized onions and Calabrian chili jam finishing with a cannoli cheesecake.

“We want everything to be great, but we are also big on presentation,” Wong says. “Usually, for the previous Devour events, we focus on how it all looks on a little plate or how we’re going to eat it.

This is just a little bit different with the take-home item.”

Devour fans can show off their plating skills to win prizes and partake in virtual experiences with the participating chefs.

Wong is grateful that Devour chose to include her restaurant, even though it’s in Flagstaff.

“We don’t get to do all of the restaurant weeks or all the other things,” Wong says. “We’re on our own sometimes and I like that Devour has included us and we’re really excited for this — it’s definitely a highlight.

“I really like that we are still going to do something because restaurants are still working hard. Some people still want to showcase what they’re doing and the fact that we are able to make proceeds this time is really amazing as well.”

Shift

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PHAVORITE!

Devour at Home Saturday, February 27, and Sunday, February 28 Participating restaurant locations COST: $200 devourphoenix.com ENTERTAINERMAG.COM

SPICING THINGS UP

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Z’Tejas is satisfying fans’ cravings in Scottsdale

By Christina Fuoco-Karasinski

W

hen Robby Nethercut heard Z’Tejas Southwestern Grill was struggling, he knew he had to help with its resurrection and expansion. “(The original store) was across the street from the Austin Independent School District central office,” says Nethercut, the brand’s chief operating officer.

“For a lot of teachers and educators, that was their home base—including my mom. They’d run across the street for lunch. Teachers love to visit happy hour. It has a lot of fond memories for me, too. When the opportunity came up, it was definitely something I wanted to be a part of. I am excited about taking Z’Tejas and expanding it back and making it a household name.”

The expansion plans include a new store in Scottsdale in the Mercado del Lago plaza at 8300 N. Hayden Road, Suite D-101. When the original Z’Tejas at Scottsdale Fashion Square closed, diners asked when the brand would return to the area.

“We have a lot of folks who still send us comments through social media saying they wanted us to reopen in Scottsdale,” Nethercut says.

“As we started to look and expand, we thought we should go where we have a fanbase, so to speak.”

The new restaurant will open in the former location of Rick’s Café Americana in February.

“It’s a beautiful space with these huge 35-foot ceilings,” Nethercut says.

“It really creates a unique environment. There are two huge community garage doors that open onto the patio. With the weather there, the

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doors will be open about 80% of the year.

“And with Rancho Santa Margarita Lake, it’s a really unique spot. I don’t think you could build or re-create that spot.”

A large bar will be the focal point of the dining room with two hand-painted murals flanking the bar depicting scenes of Arizona and Austin, where the restaurant was founded. Dropped Edison bulbs and raw edge wood tables will add distinctive touches to the restaurant.

The two sliding garage doors will allow for easy flow between the dining room and the 2,200-square-foot patio with lake views and access to the Indian Bend Wash Greenbelt park. A private dining room with a chef’s table will be available for special dinners and events.

Nethercut calls Z’Tejas a “chef-driven concept” with new creations. In this case, the executive chef is Costa Rica-

now Z’Tejas and Taco Guild, which were formerly under the same umbrella.

“They stole him away when he was just working on Taco Guild entrees,” Nethercut says. “We are doing fresh, fun

partnered with the Tucson Tamale Company. The tamale we have is custom made for Z’Tejas.”

Daily happy hour specials will also continue from 11 a.m. to 9 p.m. Sundays to Thursdays, and until 10 p.m. Friday and Saturday.

THE ‘SPIRIT OF Z’

raised Diego Bolanos. He moved to Arizona in 2010 to open Pinnacle Peak Grill in North Scottsdale.

He also worked with Lisa Dahl at Mariposa Latin Grill, Thirsty Lion and

creations. We are a scratch kitchen. We make everything from scratch every day, except the hamburger buns, French fries and ketchup.”

The menu will feature classic dishes for which Z’Tejas is known, including the shrimp tostada bites, Santa Fe enchiladas and diablo pasta. Rotating seasonal menus will vary and highlight specialty dishes with drink pairings. The drinks menu will be rooted in Sixth Street house margarita, Chambord margarita, tequila flights and hand-crafted nonalcoholic drinks.

Brunch will continue at Z’tejas as well from 9 a.m. to 2 p.m. Saturdays and Sundays. Due to the COVID-19 pandemic, that menu has been reduced.

“We’d rather focus on doing things well, as opposed to doing 30 entrees or something like that,” he says.

“We stuck with our staples like huevos rancheros. We do a green pork chile tamales eggs benedict at brunch. We

In 2017, the grill filed for Chapter 11 bankruptcy protection for the second time. Nethercut was hired to work with Z’Tejas two years ago to help resurrect the brand.

“The gentleman who’s the owner (Randy Cohen) didn’t want to see it go away with the last reorganization,” Nethercut says. “I was brought in to help make sure we’re going on the right track.”

Cohen and Nethercut co-own the company with Bolanos. The philosophy is to run Z’Tejas with an ownership mentality.

“We need to have owners who are running it,” Nethercut says. “Randy is in Austin, where he fell in love with the brand. He had experienced it in Austin for so long, he didn’t want to see it go away or change hands again.

“He didn’t want to see it go away or change hands again. He wanted to step up and make a difference. He’s committed to making Z’Tejas successful. We’re in a niche market. We’re not high end, like Ocean 44 where it’s $100 a person. We really feel like we can offer a great dining experience at a great value. We just want folks who come to dine at Z’Tejas feel like they’re the guest of honor.”

Z’Tejas Southwestern Grill Mercado del Lago 8300 N. Hayden Road, Suite D-101, Scottsdale ztejas.com

78 PASTA-BILITIES THE ENTERTAINER! MAGAZINE FEBRUARY 2021

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Guests can create their own bowl at Italian quick-serve eatery

By Christina Fuoco-Karasinski

C

osmo Magliozzi was schooled at Café Roma Ristorante, the Italian eatery owned by his father, Antonio Magliozzi, on Main Street in Mesa. But the son’s dream was to open a create-your-own pasta eatery.

He realized it with Chandler’s Pasta78, which offers seven types of pasta (fettucine, fusilli, parpadelle, rigatoni, spaghetti chitarra, strozzapreti and gluten free) and six sauces (Bolognese, diavola, lobster cream, marinara, pesto and tre fromaggi). There’s a sauce of the month as well. February’s is a vodka cream.

The base is $8.99, and meatballs, sausage or chicken can be added for $1.99. Veggies, a primavera blend of zucchini, yellow squash and broccoli, is $1.50. All pasta bowls are topped with fresh basil and Pasta78’s cheese blend. Kids, 12 and younger, eat free with the purchase of one adult bowl on Thursdays.

“We have three short, three long noodles,” he says. “Eventually, we’re going to add more noodle choices as we go along. The sauces were inspired by my father’s sauces. We have our version of the Alfredo (tre fromaggi). We make our own cheese blend, which is a secret recipe. We have our diavola sauce, which is our devil sauce. It’s a spinoff of my dad’s recipe. He helped me perfect it. It’s got a kick to it with the chiles. It also has chopped green olives, minced garlic and capers.”

The Bolognese, inspired by Magliozzi’s father’s recipe, is Pasta78’s No. 1 sauce.

Salads—caprese ($4.99), Italian tuna ($7.50) or mixed greens ($4.99)—are available with either house vinaigrette or Italian. Desserts include sfogliatelle

($2.99) or torta della nonna ($3.99). The torta della nonna, similar to a slice of pie, has pine nuts, lemon, icing sugar, egg yolks and flour, and comes from Italy.

The cannoli, filled in-house, is offered on occasion.

Born in Italy and raised in California after the age of 10, Magliozzi worked with his father since junior high, learning to make pasta and the sauces from scratch. It laid the foundation for one of Magliozzi’s careers. He also works in banking.

Pasta78’s concept is one thing that wasn’t totally inspired by his dad. The idea came from Fettuccine Freeway, a tiny restaurant with a walk-up window on Rodeo Drive in Beverly Hills.

“That’s where Sylvester Stallone actually used to get his pasta,” Magliozzi says. “And then he closed down and then Sylvester Stallone started going to my dad’s place—one of his restaurants—in Beverly Hills.”

Magliozzi, who recently penned a philosophy book, makes his own noodles at Pasta78 with a machine from Italy. When the COVID-19 pandemic subsides, Magliozzi will have a condiment center with spices.

Soon, he’ll share some of his recipes with the public as he’s writing a cookbook.

“It’s going to have traditional recipes of my hometown,” he says. “They’re not going to be only pasta dishes and things that we normally make here. It’s going to be fun.”

Pasta78 2780 W. Chandler Boulevard, Suite 6, Chandler 480.855.1794, pasta78.com

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BEER AND WINE

SIP » BREW » RELAX » EXPERIMENT » REFRESH » TOAST

THE BOLD AND THE BEAUTIFUL Big reds for cool winter nights

By Alison Bailin Batz

T

hough red, white and pink wines can be enjoyed anytime, there is something to be said for the pairing of big, bold varietals when there is a chill in the air.

Here are some that please the palate while warming the body and soul.

L’Ecole No 41, 2018 Frenchtown Ironically, Frenchtown is all American!

It was Walla Walla Valley (now one of Washington’s top wine regions) first settlement in the early 1800s. The French Canadians who founded it were making wine by 1860s here, and this lovely offering is both homage and all its own.

Enjoy wild berries and black cherry here before buckling in for a flavor adventure courtesy of dried sage and thyme, tobacco and sweet leather notes. $21 Page Springs Vino de la Familia Rojo Produced by Northern Arizona’s award-winning Page Springs Cellars, which also happens to be 100% solarpowered and is working to protect the Southwest’s rivers through wine sales and advocacy, this smooth, subtle sipper is a red cherry and berry blast. $26 2017 Silver Spur Napa Valley Cabernet Sauvignon This limited-edition wine honors the legendary experience of the Ryder Cup, with aromas of black cherry, blackberry and toasted oak that delight the senses.

Soft, well-integrated tannins lead to a long, lingering finish filled with savory spices. This wine is balanced, bold and elegant. $35 Vanderbilt Reserve Pinot Noir Yes, those Vanderbilts. And yes, the wine is rich. However, it is exceptionally accessible as well. There is a really vibrant acidity here before luscious berry flavors take over, primarily comforting strawberry and ripe raspberries. The arguably best part comes when the cherry comes in, and then just a touch of minerality to balance it all out. $40 Canvasback, 2017 Red Mountain Cabernet Sauvignon Given the way the flavors in this Washington State wine glide across

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one’s palate, it’s no wonder it was named after Canvasback duck, which is native to the Pacific Flyway and glides across Red Mountain. Strap in and enjoy the high-flying ride with this one as it has layers of ripe strawberry, damson plum, and grenadine before offering a pop of cinnamon. $42 2017 Estate Zinfandel Spencer’s Hill Zinfandel Spencer’s Hill is one of the iconic Dry Creek Vineyard’s most beautiful spots, and it creates varietals just as lovely.

Expect boysenberry, blackberry and dried raspberry here, and then fine leather, nutmeg and sweet pipe tobacco. Oh, but that’s not all. Also expect hints of caramel intermingled with cocoa powder, espresso and baking spices. $44 2016 Mullan Road Cellars Red Blend This Bordeaux-style blend of cabernet, merlot, cabernet franc and malbec somehow manages aromas of black cherry, cassis, vanilla bean and juniper berry at the same time. Then, the flavors of sweet black cherry pie, blackcurrant and a touch of spice come forward, making this a party in one’s mouth and the perfect pairing with charcuterie. $45 2018 Smith & Hook Reserve This truly magical cabernet starts with an explosion of black and blue fruits, followed by a bounty of berries.

Then, all at once, there is a pop of sweet cherry candy and then earthy dried herbs. The wine is in constant motion, playfully dancing across the palate until it dissolves into dusty, fine tannins. $45 Lucienne Pinot Noir Doctor’s Vineyard 2018 Just what the doctor ordered! This robust

pinot noir from the Santa Lucia Highlands it at first an explosion of blackberry and cherry on the nose before offering more rustic aromas of sagebrush and clover as it comes to the lips.

Smooth and bright to the taste before progressing to a velvety finish, each sip has exceptional structure and balance. $50 Baileyana S-Bar Pinot Noir Though from Edna Valley in California, this coveted wine will remind oenophiles (aka connoisseurs — or really just big lovers — of wine) of an elegant French-style pinot noir. It is aged for nine months in 30% new French oak and is the best of the vineyard’s grapes. It leads with dark berry and raspberry, but then the nutmeg, clove and cinnamon take center stage for a warming finish. $60 Darioush 2018 Duel Cabernet Sauvignon/Shiraz This is a match made in heaven.

Deeply satisfying in every sip, the cabernet provides an earthiness while the shiraz the spice. The result is a dizzying array of blackberry, fig, and crème de cassis, followed by graphite and licorice. Plush and lush, it ends with striking allspice, pepper and incense as well as an enchanting, exotic smokiness. $65 Bouchaine 2018 Pommard Clone, Estate Pinot Noir The dark fruit, acid and spice explosion here will have you sure the above is a typo, and that this is a Napa Valley cabernet. But, this is, indeed, a pinot noir.

Thanks to being grown on the southern border of the Carneros District overlooking the San Francisco Bay, the grapes were subjected to fog, wind and other extreme elements that gave it true character and depth. $65

MAD MIXOLOGIST I THE ENTERTAINER! MAGAZINE FEBRUARY 2021

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By Alison Bailin Batz

n late November, The Wrigley Mansion welcomed guests back after closing in early 2020 for an extensive renovation to the historic property. Exquisitely executed, the new bar and cocktail program is led by Anthony Escalante, its bar manager. We recently sat down with him to learn more about his story and plans at Wrigley.

HOW DID YOU GET INTO THE INDUSTRY? It is weird to say I was born into it, but I was. My grandmother owned a bar called The Overflow in San Francisco, where I grew up. But, I actually decided to become a professional mechanic right out of school. After that, I pivoted hard into hospitality when I moved to Los Angeles, taking on a concierge role at the iconic and sometimes infamous Chateau Marmont. While there, I was fascinated by the bar team’s work and started thinking about working in the industry at some point. When I moved to Phoenix in 2012, I took on another concierge job but soon made my way to my first bar—Bar Smith. From there, I had the chance to hone my skills at Melinda’s Alley and Dust Cutter. I also worked on the opening team for Little Rituals, one of the great honors of my career. I moved to the distributor side

of things briefly with a stint at Quench, where I helped develop cocktails and menus as well as direct staff trainings for restaurants Valleywide. I met the Wrigley team through that process and was honored to take on the bar manager position, helping reopen the local icon in recent months.

ODDEST INGREDIENT YOU’VE EVER USED IN A COCKTAIL? I’ve worked extensively with confectionary glitter, which you likely see in baked goods more often than cocktails. It is more or less glitter that makes cocktails look stunning, but without poisoning you upon swallowing.

I also tested squid ink for a cocktail that needed a charcoal hue, but it didn’t make the final menu as it had too much salinity, which changed the flavor profile of the cocktail.

WHAT DOES ORDERING A VODKA TONIC SAY ABOUT A PERSON? Well, it means you might be me. It also means you likely know what you want to the point you know the brand of vodka

MEMORY LANE 1 1/5 ounce Luxardo sour cherry gin 3/4 ounce Liquid Alchemist coconut syrup 3/4 ounce Fresh-squeezed lime juice 1/2 ounce Varnelli Fantasia punch 1/2 ounce Agave syrup 1 dash Coffee bitters 1 dash Black walnut bitters Combine all ingredients in shaker, add ice, shake, strain into highball glass, add ice, garnish with Luxardo cherry, dehydrated lime and mint.

and how many lemons or limes you want with it. I carry one bottle of Absolut behind my bar for that exact reason. We have a great customer, a regular, but he only wants a vodka soda with Absolut, so we are always ready to make that happen.

FAVORITE MEMORY WORKING BEHIND THE BAR? One Halloween at Melinda’s we all dressed up. I found an amazing inflatable kangaroo costume. To give a visual, I was the joey in the pouch, and the actual kangaroo inflatable towered like 6 feet above me. An amazing costume—but not with the space constrictions of the bar. I had people on the floor laughing at me trying to make drinks while looking like a bull in a china shop, dropping things and running into things like a cartoon character.

BEST PIECE OF ADVICE FOR SOMEONE LOOKING TO GET INTO THE INDUSTRY? Get close to the culinary team. They can offer insight and ideas on technique, flavor profiles and pairings. They also have insane palates and know flavor profiles, so they make the perfect taste testers.

FAVORITE COCKTAILS OR SPIRITS WHEN NOT WORKING? I am obsessed with Gabe Chavez’s cocktails at Nook; Colors being my favorite. Other than that, I honestly order vodka sodas when not on the clock or researching trends.

TELL US ABOUT THE COCKTAIL PROGRAM IN DETAIL? After more than two months on

R&D, we are extremely proud of the final menu, which is an eclectic mix of lesser-known spirits, homages to the history of Wrigley and wholly new recipes to bring in a whole new generation to the bar and restaurants.

We still have the same Penicillin cocktail on the menu, which is owner Jamie Hormel’s father’s favorite drink made exactly his way. We also have a cocktail that uses infusions dry ice to create a feast for all senses, something new, but we serve it in our china, which dates back to the Wrigley family. I am also really excited about using spirits like Luxardo sour cherry gin, something I first found in Italy, and Nixta, which is heirloom corn liquor made in Mexico that tastes like cornbread and honey, in creative-yet-accessible ways to give patrons something special.

Also, I would be remiss if I didn’t note that during renovations, CEO and wine director Paola Embry not only kept the Wrigley’s award-winning wine cellar stocked, but also increased support for local wineries and suppliers. We’ve grown our collection to more than 1,200 labels and over 12,300 bottles, including the new section of Arizona wines.

WHAT IS ONE DRINK YOU WANT US TO FEATURE THIS MONTH AND THE COST? Memory Lane, $15

WHY DO YOU LIKE THE COCKTAIL? This spirited cocktail will play with your senses. With a Marasca cherry aroma and intense Juniper notes, followed by aromatic flavors of coffee blended with coconut, caramel, roasted hazelnuts, cocoa and raisins this drink will be sure to keep you on your toes.

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THIRSTY FOR LOVE

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Valentine’s Day goes beyond flowers and chocolates

By Olivia Dow

R

estaurants and treat shops around the Valley are offering pink and red drinks of all varieties. From milkshakes to alcoholic beverages, these eateries will make your loved ones and tastebuds adore you for indulging in these drinks.

AIOLI GOURMET BURGERS The Shake from Tennessee ($6) From February 1 to February 28, Aioli Burger will celebrate Valentine’s Day with The Shake from Tennessee — vanilla ice cream, red velvet cake and a cream cheese mousse. The shake is topped with whipped cream and raspberry coulis.

Aioli Burger has locations in Litchfield Park and Phoenix, aioliburger.com

AK-CHIN CASINO Chocolate-Covered Strawberry Martini ($5) Ak-Chin Casino is serving a chocolatecovered strawberry martini with Deep Eddy vodka, chocolate dark crème de cacao, strawberry puree and topped with whipped cream and cocoa.

Ak-Chin Casino, 15406 N. Maricopa Road, Maricopa, 480.802.5000, caesars.com

BEVVY UPTOWN Berried Alive ($13) The humorously monikered

Berried Alive is a fruity cocktail with raspberries, fresh lime juice and agave, Altos Reposado Tequila and mandarin napoleon liqueur.

Bevvy, 5600 N. Seventh Street, Suite 100, Phoenix, 602.568.0155, bevvyaz.com

BLUE CLOVER DISTILLERY Marshall’s Way ($9) Two locally made Blue Clover Distillery vodkas mix to make this drink that’s sweet with a hint of tart. Lemon vodka, strawberry vodka, pomegranate juice and a bit of lemon and lime juice create Marshall’s Way. Blue Clover Distillery, 7042 E. Indian School Road, Scottsdale, 480.946.1062, bluecloverdistillery.com

CIDER CORPS Valentine Cider Bomb ($15) This Valentine’s Day-themed cider bomb is made from Cider Corps’ bonedry cider and a fruit puree. The limitededition drink comes in a 32-ounce can, may be ordered online and picked up at the taproom at 2 p.m. Friday, February 12.

31 S. Robson, Suite 103, Downtown Mesa, 480.933.3164, cidercorpsaz.com

juice and topped off with an egg froth.

3961 E. Camelback Road, Phoenix, 602.687.7777, crutacos.com

CRUJIENTE TACOS

DAILY DOSE BAR AND GRILL

Strawberry Amaro Flip ($12) CRUjiente Tacos offers an amaro-based pink drink with diced strawberries, blanco tequila, grapefruit

Spicy Watermelon Margarita ($8.75) Want to spice up your Valentine’s Day drink? This pink margarita has watermelon, lime juice and agave nectar.

The spice comes from Tanteo jalapeno tequila, which is a blanco tequila infused with jalapeno peppers from Jalisco, Mexico.

4020 N. Scottsdale Road, Scottsdale, 480.994.3673, dailydosegrill.com

Blue Clover Distillery Marshall’s Way

DANZEISEN DAIRY: “THE CREMERY” Valentine’s Day Stack ($8.95) This strawberry milkshake has swirled chocolate and strawberry sauces around the cup and is topped with whipped cream, chocolate-covered strawberries, a sugar cookie and candy hearts.

This specialty shake will be available Saturday, February 13.

Locations in Laveen and Payson, danzeisendairy.com

DESERT BOTANICAL GARDEN: GERTRUDE’S RESTAURANT

Bevvy Uptown Berried Alive

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Cactus Cosmos ($11) This pink cactus cosmo is made with prickly pear water and a hint of agave.

Garden ‘Rita ($12) The house margarita is infused with

jalapeno tequila and blood orange. The mixture has a chemical reaction that produces this pink Garden ‘Rita, perfect for Valentine’s Day. 1201 N. Galvin Parkway, Phoenix, 480.719.8600, dbg.org

GRASSROOTS KITCHEN AND TAP Pink Cougar ($12) The Pink Cougar is made from Deep Eddy grapefruit vodka, chamomilelemongrass syrup, bubbles and a candy wedge.

8120 N. Hayden Road, Suite E-100, Scottsdale, 480.699.0699, grassrootsaz.com

HANDCUT CHOPHOUSE Peach Ambrosia ($13) Handcut Chophouse is a Ciroc peach vodka with lemon juice, rose water and a housemade hibiscus simple syrup with muddled ripe blueberries.

7135 E. Camelback Road, Suite 154, Scottsdale, 480.494.2008, handcutchophouse.com

HASH KITCHEN Strawberry Boba Mimosa ($26) Strawberry boba, fresh strawberries and sparkling champagne fill a giant flute. The edges of the flute are lined with sugar and topped with cotton candy and a Hash Kitchen pinwheel.

Locations in Arcadia, Scottsdale,

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

SOTOL MODERN COCKTAIL KITCHEN The Prickly Side (See website for price) Take a walk on the “prickly side” with this gin-based drink, combined with local prickly pear, blanc vermouth, green chartreuse and simple syrup.

313 N. Gilbert Road, Suite 301, Gilbert, 480.550.6300, sotolmck.com

TALKING STICK RESORT’S BLUE COYOTE CAFE Cupid’s Treat ($15, $18 w/alcohol) Looking to get a chocolate fix this February? The shake has chocolate ice cream, chocolate cake, strawberry sauce and white chocolate topped with whipped cream and a chocolate-covered strawberry. Plus, you can add alcohol to the shake for an additional charge.

9800 E. Talking Stick Way, Scottsdale, 480.850.7777, talkingstickway.com

THE SICILIAN BUTCHER

Morning Squeeze Strawberry Mocha

Peoria, North Scottsdale and Chandler, hashkitchen.com

LADERA TAVERNA Y COCINA Sangria Tinta ($8) Enjoy this bubbly Sangria Tinta, a mix of cabernet with brandy and strawberry lemonade.

8729 N. Central Avenue, Phoenix, 602.606.2258, laderaphx.com

LITTLE RITUALS Redcurrant Fix ($13) This fruity pink cocktail is peppered with pink peppercorn. It mixes Tanqueray Malacca gin, Cocchi Americano Rosa, redcurrant cordial and a Yuzu blend.

132 S. Central Avenue, Fourth Floor, Phoenix, 602.603.2050, littleritualsbar.com

LOS SOMBREROS Sonoran Rose ($8.75) A Southwestern twist on a martini, the Sonoran Rose combines Canyon Diablo prickly pear vodka, white peach and Ultimo agave Mexican almendrado.

Locations in South Scottsdale and Mesa, lossombreros.com

MARCELLINO RISTORANTE La Carmela ($16) The La Carmela is named after Chef Marcellino’s mother, the drink is served in a martini glass and made with a honey vodka, lemon juice and pomegranate.

7114 E. Stetson Drive, Scottsdale, 480.990.9500, marcellinoristorante.com

MORNING SQUEEZE Strawberry Mocha ($5) If you love a little “latte” with your Valentine’s Day, try Morning Squeeze’s Strawberry Mocha — an espresso-based drink with white chocolate and milk steamed with strawberry simple syrup all topped off with whipped cream and chocolate.

Locations in Scottsdale and Tempe, morningsqueeze.com

Sangria Pesche ($11) This pink cocktail is a mix of rosé, fresh peaches, orange juice and a quinine-flavored aperitif wine, Cocchi Americano, available at the Sicilian Baker next door to the Sicilian Baker.

Sangria Rosso ($11) A red wine-based cocktail, sangria rosso is made by combining pinot noir, orange liqueur, apricot brandy and peach puree.

Locations in Chandler, Paradise Valley and Peoria, thesicilianbutcher.com

THE VIG Coug Cup ($11) A combination of Deep Eddy lemon vodka, Bols elderflower, strawberry puree, lemon juice and sparkling wine,

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the Coug Cup is perfectly pink.

Locations in Phoenix and Scottsdale, thevig.us

TOMASO’S Raspberry Martini ($18) This sweet and tart martini has Ketel One Citroen vodka, orange-based triple sec liqueur, fresh lime and raspberry liqueur.

3225 E. Camelback Road, Phoenix, 602.956.0836, tomasos.com

ZINQUÉ Oiseau de la Jungle ($16) The blush tones of this drink are created by the fruit tones of Ramazzotti Aperitivo Rosato. The Oiseau de la Jungle’s foundation is made from El Silencio Mezcal that is handcrafted from Oaxacan agave.

4712 N. Goldwater Boulevard, Suite 110, Scottsdale, 623.745.9616, lezinque.com

Z’TEJAS Strawberry Watermelon Margarita ($10) This Centenario Blanco Tequila-based margarita is combined with Monin strawberry and watermelon syrups, lime juice and agave.

Watermelon Paloma ($12) Maestro Dobel tequila mixed with Monin watermelon syrup, lime juice and citrus soda creates this Watermelon Paloma.

Watermelon Mango Lime Fizz ($5) Want a nonalcohol drink? Here’s a tasty one. The watermelon mango lime fizz is soda water mixed with Monin watermelon and mango syrup and fresh lime juice.

Locations in Phoenix and Chandler, ztejas.com

OFRENDA Marigold ($11) A housemade guava juice and strawberry liqueur mixed with freshsqueezed lime juice, bitters, a small batch Norwegian gin, Harahorn and Xtabentun, an anise-honey liqueur.

All of the ingredients are shaken with ice, strained with a coupe glass and garnished with a piece of dried chile pineapple.

7100 E. Cave Creek Road, Cave Creek, 480.488.2187, theofrenda.com

PITA JUNGLE The Fuzzy Lemon ($8) A Three Olive peach vodka with Bols black raspberry liqueur, lemon juice and tropical black tea garnished with a basil leaf.

Locations Valleywide, 480.969.2427, pitajungle.com

Little Rituals Redcurrant Fix

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CASINOS

PLAY » SPIN » LAUGH » GROOVE » UNWIND » WIN

KEEPER OF THE FLAME

We-Ko-Pa’s Ember is a red-hot experience

By Christina Fuoco-Karasinski

W

hen We-Ko-Pa Casino Resort opened in Fort McDowell in October, the 166,341-square-foot facility unveiled an experience.

The hotel lobby is an ode to the Yavapai Nation, with Native American design elements, including blue tile in the shape of a river, hanging glass bulbs that depict rain, and oversized baskets.

“We’re proud that we were Arizona’s first casino and are now the state’s newest casino,” says Bernadine Burnette, president of the Fort McDowell Yavapai Nation.

“Gaming has been a part of our tribal community for the past three decades and has allowed us to provide financial security for our members and employees.

Our upscale new casino will allow us to take gaming to an entirely new level while keeping a Native American look and feel — with design elements of earth, water, fire and basket-weaving that are so important to our culture.”

Among the slot machines’ bells and lights is Ember, a high-end steakhouse that illuminates the We-Ko-Pa experience. Servers like Amy Beath inject humor into the experience, and sommelier Dennis Payne is quick to introduce wines to guests.

The energetic dining space overlooks the scratch kitchen with views of the culinary team, including chef Richard Pelz. A separate piano lounge with live entertainment adds to the vibe.

Pelz’s signature dishes include tableside Ujih Hot Stone, named after the Yavapai word for “ember,” with a choice of thinly sliced Wagyu beef or Pacific ahi tuna ($23) cooked over a 900-degree hot stone. It’s accompanied by truffle ponzu, radish salad and pickled ginger.

The other is the Ember flaming liquid chocolate truffle ($16), featuring citrusinfused cognac, toasted brioche pudding and vanilla bean marshmallow.

“We do this tableside,” Zac Gallo, the casino’s food and beverage executive director, says of the dessert. “It has a

citrus-infused bread pudding, and we flame it at the table.”

A wood-burning grill is the centerpiece of the kitchen, with choices of a 6-ounce filet ($31), 10-ounce filet ($42), 16-ounce bone-in ribeye ($39), 12-ounce New York steak ($35) or 24-ounce porterhouse ($65). The high-quality steaks are delivered from Lynn’s Meats in Chicago.

“We’re one of the few in the states that have that quality of beef,” Gallo says. “We’re very specific about the shrimp, crab and oyster, too. The chef, Richard Pelz, is very selective on that.

The sea of Cortez shrimp is probably the best shrimp you can have. They’re very specific, not only about how we prepare the food but the quality of the ingredients.”

The steaks and seafood are cooked on mesquite wood that is provided by Paul Bunyan’s Firewood of Guadalupe.

“We bring in tons of locally sourced wood from Paul Bunyan’s,” Gallo says.

Other entrees include pan-seared veal Milano ($34); braised buffalo short rib ($42) with honey roasted carrots and red wine reduction; Ember beef burger ($21) with aged Vermont cheddar, rocket arugula, smoked onions, tomato aioli and pretzel bun; and boursin and kalestuffed chicken breast ($28) featuring balsamic-glazed baby beets and morita

chili chicken jus.

The dimly lit restaurant is illuminated by the five fireplaces throughout the venue — one on the patio fireplace, another at the entryway and three by the entertainment. The color schemes of the restaurant — bronze, gold and copper — represent the flames’ shades.

“Even the blue in the booth is representative of the blue flame, which is the hottest flame,” Gallo says.

“Everything has a significance of fire.”

The key to the restaurant is Pelz, who has worked with “some of the best restaurants in the world,” according to Gallo.

“He is extremely talented. He’s very

specific and a hard worker,” he says.

“He’s here early in the morning until the end of service pretty much every day.

Ember doesn’t open until 5, and he’s here about 7 a.m. or 8 a.m. He’s very driven and a very hard worker, which equals excellence for his guests.”

Ember We-Ko-Pa Casino Resort 10438 We-Ko-Pa Way, Fort McDowell 480.789.4957, wekopacasinoresort.com 5 to 10 p.m. Tuesday to Thursday 5 to 11 p.m. Friday and Saturday

VALENTINE’S DAY DINNER

We-Ko-Pa Casino Resort’s Ember is generally closed on Sundays, but it will open for a special Valentine’s Day dinner, 5 p.m. to close.

• The first course is “amuse bouche,” asparagus pot de crème.

• The appetizer/salad choices are poulpe espagnole grille of grilled octopus, pickled onions, wild arugula and salsa verde; or salade d’endives et de cresson de Belgique, endive, living watercress, kumquats, marcona almonds and citrus vinaigrette; or terrine de foie gras et anguille Japonaise with Hudson Valley duck

liver, Japanese eel, green apple, caramelized onions and Yuzu gastrique.

• Red pepper sorbet is the intermezzo or third course.

• Entrée choices are filet en croute de moelle osseuse, bone marrow crusted filet, king trumpet mushroom, Robuchon potatoes, asparagus and periguex sauce; or longe d’agneau farci with stuffed lamb loin, artichokes, sundried tomatoes, roasted fennel and lamb jus; or fletan Norvegien roti with Norwegian halibut, Manila clams, chorizo, micro

mirepoix and curry lobster nage; or poule des bois champignons features roasted hen of the woods, Russian fingerling potatoes, asparagus tomato confit and black truffle vierge.

• The dessert choices are luscious: le gateau au fromage, manchego cheesecake, strawberry coulis and jalapeno pepita brittle; or chocolate cremeux of caramel almond ice cream and bruleed banana.

• The cost is $150 per couple, with additional charges for some of the choices. Tax and gratuity are not included.

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

SPORTS

29

CHEER » HIT » HIKE » LEAD » ROOT » COMPETE

COYOTES HIRE DOAN IN NEW ROLE

Former captain spent 21 years with the franchise

By Ethan Greni

S

hane Doan is a name that’s synonymous with hockey in the desert.

The former Arizona Coyotes captain has returned to the organization as the team’s chief hockey development officer.

“I am so excited about the opportunity to be back, and be able to be part of the organization,” Doan says.

“Having the opportunity to play here for as long as I did was such a blessing, and to be part of the organization going forward is just an absolute dream come true for me.”

Coyotes President and CEO Xavier Gutierrez says Doan’s new role with the club will be “focusing on business as well as being a strategic adviser on hockey operations.”

“Having great people around who are (not) just knowledgeable but also good people, it’s a huge aspect of a winning culture,” says Coyotes General Manager Bill Armstrong. “We plan to produce that here, and (Doan’s) going to be a big part of that.”

For Doan, this fulfills a longtime goal.

The Coyotes are the only NHL team he’s ever known, and he wants it to stay that way.

“I’d obviously hoped and wanted for the opportunity to do this,” Doan says. “I don’t know if I was thinking it would come right now with everything that’s going on, but I was pretty excited about this opportunity to be involved and help do whatever I can to help out.”

Doan says he believes his perspective on the franchise’s past will allow him to guide it into the future.

“I think probably the biggest thing is that I’ve been in the Valley the whole time, and I’ve seen the history of our team and I’ve seen the history of the organization,” Doan says.

“An understanding of kind of where you’ve come from sometimes helps out when you’re planning the direction of where you’re going in the future.”

Gutierrez, who became the first Latino president and CEO in NHL history when he joined the Coyotes in June 2020, says Doan has been a supporter of his from the beginning. That connection led to Doan’s inevitable return to the

Coyotes.

“I have to give you a little secret,” Gutierrez says. “Shane was one of the first people who called me to really congratulate me, and it really spoke volumes of the individual that he is. He’s obviously been a legend in the Valley for so many years, and it just epitomized who Shane is as a person.”

In addition to bringing the Stanley Cup to Arizona, Gutierrez says he and Doan hope to bolster the Valley’s youth hockey scene.

“We want to really create an umbrella sort of relationship with all the youth hockey leagues and the youth hockey rinks here that I’m not sure currently exists,” Gutierrez says. “Clearly we could benefit from (Doan’s) knowledge and relationships and network in that space.”

Doan spent the past three years working with the NHL’s hockey operations department and hopes the skills he learned there will help the organization continue to grow. “(It’s) been incredible,” Doan says.

“It was an absolute blessing in the fact that I got to learn so much from some incredible men. I hope that I can kind of come here and continue to learn from (Gutierrez and Armstrong).”

For Gutierrez, Doan’s legacy in Arizona can’t be overstated, even if Doan himself is more modest about his impact.

“I kid with him that there is the Mount Rushmore of sports in Arizona, and Shane Doan is on it,” Gutierrez says.

“I know he gets very sheepish when I say that, but I say that not only from respect, but also where (he) can take us.”

Doan played all 21 seasons of his NHL career with the Coyotes organization, relocating with the team from Winnipeg after his rookie season in 1996. He held the title of team captain for 13 seasons until his retirement in 2017.

Doan holds many team records with 1,540 games played, 402 goals, 570 assists, and 972 points. The team retired the two-time NHL All Star’s No. 19 jersey in 2019. “(The Coyotes) have, obviously, a special place in my heart,” Doan says.

“Getting to know Xavier has made it so comfortable for me, and I’m looking forward to getting to know Bill, and everything that the hockey ops department’s doing, and helping out in any way possible.”

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OVER PAR

30

UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Arizona’s golf scene thrives during COVID-19 pandemic

By Nick Hedges

E

ven as courses throughout Arizona stayed open, COVID-19 robbed local golfers of some of the smaller delights of a day at the links.

For example, pulling the flagstick is a sign that a player is about to accomplish the challenging feat of completing a hole. However, many courses have placed a circular piece of foam in the cup to discourage this satisfying tradition to help limit exposure to the coronavirus.

The foam barriers placed in golf holes are one of many changes Arizona courses had to make to keep players and staff safe amid the pandemic.

When the virus forced lockdowns in March, Gov. Doug Ducey kept golf courses open by declaring them as essential businesses. As part of his executive order, clubs had to close many indoor areas and facilities, but the courses themselves remained open for business.

For the most part, courses in the state did more than just stay open. Many saw their businesses thrive and even expand in some cases. Several courses have reported an increase in the number of rounds played since the onset of the virus earlier this year.

Golf is big business in the state.

According to a 2016 study from the UA, golf contributes $3.9 billion to the state’s economy every year. And that number has likely increased, says Bob Sykora, the general manager of Mesa Country Club.

“We were already trending to grow in golf,” he says. “We are in a position to grow. We were in a position where we were looking to have accelerated growth in golf. … While the pandemic didn’t

Sun City Golf Course

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hurt us necessarily, we were already on that trajectory.”

According to the UA report, golf tourism, in which people come from out of state to either play or watch golf, is responsible for $1.1 billion of that nearly $3.9 billion output. In a year where people are traveling less and less, courses have had to rely on the business of locals for much of this year.

For whatever reason, whether it be curiosity, passion or mere boredom, more Arizonans are playing golf in 2020 than many years past.

Given the lift that the golf industry typically gives to Arizona’s economy, worth nearly $4 billion annually, it is not surprising that courses were allowed to stay open, despite calls from some local governments to temporarily close them.

In their quest to stay open and successful, clubs and courses all over Arizona had to balance several economic and health-related factors.

COURSES INNOVATE NEW MONEY-MAKING METHODS Even as they continued accepting players, administrators at courses throughout the state had to get creative to keep the business viable.

For many country clubs, golf is just one piece of the overall experience.

Under normal circumstances, members could spend much of their free time at the club without ever setting foot on the golf course.

There are social events, tennis memberships and other perks available to those who belong to a country club.

Unfortunately, much of this business stalled when COVID-19 forced the indoor areas to be closed.

Sykora says the pandemic wiped

ASDA Prophy Cup

out much of the club’s indoor-based business. He added that private events such as weddings and holiday parties typically provide much revenue for his club.

“We had a lot of weddings set for March and April,” Sykora says. “That’s prime season for weddings at our club. Some weddings just decided to cancel outright. Others rebooked with limited attendance. Under normal circumstances, we can have 400 people in our building. To get within CDC and local guidelines, we had to limit that number significantly.

“You’re not going to do big 300-person weddings because you can only really do a certain percentage of whatever your occupancy is.”

Other local courses have also lost traditional revenue streams. Many clubs that host group events and tournaments saw those events erased from the calendar.

Bob McNichols, general manager of Longbow Golf Club in Mesa, says tournaments typically bring large groups of people to the course.

For example, Notre Dame’s women’s golf team hosts an annual tournament at Longbow every March. This past year, 16 Division I teams were on the course practicing when they were called back to their respective campuses.

“Every coach’s cellphone started to ring about the same time,” McNichols says. “They were getting calls from their athletic directors, or from the NCAA office, to get off the course, pack up and go home. … That led to other events being canceled.”

However, the cancellation of those events opened up more tee times for others.

“That really just opened up the gates for individual players,” McNichols says.

“Right away, before it got too hot, we were able to offer many different ways for people to play.”

Those options included singlerider golf carts, push carts or even a GolfBoard, an electric scooter with space for clubs and an ice chest. McNichols adds that Longbow has the largest fleet of GolfBoards in Arizona.

All of these options, along with greater tee time flexibility, helped Longbow have “more revenue and more rounds than usual” in 2020, McNichols says.

McNichols adds the course gives masks away as a courtesy to players and to increase awareness of COVID-19. So far, the course has distributed more than 4,000.

“People appreciate that, but we make them wear them when they come into the shop,” McNichols says. “If they forget one, we hand them one.”

Sun City Country Club has also come up with creative ways to increase revenue as many traditional avenues disappeared.

Much of its recent success came after pivoting toward family-friendly opportunities, club owner Tom Loegering says.

“Losing March is like losing your entire season,” Loegering says. “We looked to see what was going on and what the options were for other groups of people.”

According to Loegering, the club added family-oriented practice programs which got entire families out on the course together.

“That has gone over really big,” Loegering says.

Another unique generator of revenue is the Golf Program in Schools, or GPS,

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31

Omni Golf Course

a program founded by Loegering that incorporates golf into physical education classes in local schools.

The curriculum, which has been taught to over 30,000 students in the area, is free for schools to adopt.

Additionally, participants can play a free round of golf with a paying parent.

“We are trying to get these kids to come out and play with their parents,” Loegering says. “We work with kids, who then go and work with their parents or a family member that plays. … That’s been working out really well.

We’re actually growing our revenue even though we had a bump in March when schools closed.”

Loegering adds GPS was not initially designed as a revenue-generating opportunity, but when COVID-19 hit in March it became an effective method to increase the number of people playing rounds at the course while teaching young people how to play the game.

Even then, the older demographic typically associated with Sun City has not stopped playing golf there despite their increased vulnerability to the coronavirus.

“Because of the safety procedures that we follow very religiously, most people that come to Sun City come because of golf,” Loegering says. “Only 44,000 people live here, but there are eight golf courses owned by the rec centers and three that are private entities. As long as we follow the protocols, which we will, Sun City residents are not likely to stop golfing.”

COVID-19 AND GOLF: MUTUALLY EXCLUSIVE? It’s no secret that golf is one of the

most spaced-out games you can play, and that has helped courses thrive during the pandemic.

With mostly outdoor interactions and small playing groups, as well as the multiple ways to play explained

by McNichols, golf can adapt to even the most stringent social-distancing requirements.

“It’s crazy what we started evolving to in order to minimize exposure,” says Sykora, the general manager at Mesa Country Club. “We pulled bunker rakes, we pulled ball washers out there. We just minimized as much as we could people touching things.

“Like a lot of clubs, we put a little pool noodle at the bottom of the cup. We highly recommended that people do not remove the flagstick, and around 99.5% of all our players just left the flagstick in.”

In essence, many courses like Mesa Country Club have removed objects that are often touched by multiple players without cleaning. Some are also encouraging players to bring their own clubs and not share with those outside their normal household.

While these are noticeable changes, they haven’t discouraged regular players from playing the same amount, or more, than they typically would.

“Being outside and golfing is kind of an individual’s game if you’re not sharing clubs or anything,” local golfer Jimmy Hlebak says. “I’d say that COVID didn’t make me change the way I was playing out there.”

Hlebak, who often plays at Aguila or the Legacy Golf Club, among other courses, adds that while COVID-19 protocols are making the game safer during the pandemic, they are not

changing the way golf is played.

“The one thing out on the course that’s unique is probably the pins,” he says.

“They are trying to limit people pulling the flags out, but the game itself doesn’t really change. The amenities at the course are limited, but the play does not change.”

ASU student Trey Jordan has also noticed the changes on courses where he plays.

“They scrub the carts and take all the other precautions just so that we can play golf,” Jordan says. “On the golf course, I usually just play with the people I am close with and see every day anyway.

You’re pretty spread out, so it doesn’t feel like that much of a worry. No one is touching the pins, and no one is touching anyone else’s clubs. Everyone just has their own thing, and you stay spread out around the course.”

Jordan, who frequents Phoenix municipal courses like Encanto and Papago, also says that it is not surprising that golf has succeeded economically despite the pandemic.

“A lot of people around my age have started getting into golf recently,” he says. “Hopefully, if this pandemic ever ends, golf will keep getting better and bigger among younger people. Once you start playing, it’s pretty hard to stop. For me, it’s pretty addicting.”

HOW IMPORTANT IS GOLF TO ARIZONA’S ECONOMY? Given the relative ease to implement public health protocols at golf courses, and the game’s overall economic impact on Arizona, it is hardly surprising that Ducey allowed courses to stay open as essential businesses. They may not

be essential in the day-to-day lives of Arizonans, but they certainly are essential to the state’s economy.

“We’re up 32 golf members (at Mesa Country Club) than we were a year ago,” Sykora says. “We had more members that in the past were playing two to three times a week. Now, they were playing three to five times a week.”

One major event that Arizona did get to host was the annual Waste Management Phoenix Open, the state’s largest professional golf tournament.

Based at TPC Scottsdale, the event contributes over $400 million to the local economy, according to the tourney’s website, which equates to one of the largest events for a single golf tournament in the United States.

Last year’s event, won by Webb Simpson, was held in late January/ early February, nearly a month before COVID-19 delayed the PGA Tour season. According to Waste Management, the tournament raised nearly $14 million for local charities on top of the $400 million base economic impact.

As of now, the tournament still plans to welcome a limited amount fans to TPC Scottsdale for 2021’s iteration of the event, scheduled for February 1 through February 7.

Nationwide, Arizona’s golf impact compares well to that of other golf-heavy states.

Of the 35 states included in the most recent economic reports from We Are Golf, a golf advocacy group, Arizona ranks 18th in the number of courses it holds. However, golf in the state ranks in the top 10 in many significant economic factors, including total economic output and jobs created.

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A QUARTERBACK LEGACY

32

UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Donovan McNabb is sharing his experiences with fellow QBs

By Christina Fuoco-Karasinski

F

ootball legend Donovan McNabb wants to improve the lives of college and high school quarterbacks. Through the nonprofit QB Legacy, the Queen Creek resident prepares the athletes for life after football, the ups and downs of the game and how to handle adversity and success.

“We want to build leaders and CEOs,” says McNabb, who serves as its president.

“We want our quarterbacks to be in front of a board room and have control.

That’s team meeting rooms and in the board room. But it is not always about football. We want them to be well prepared for what life throws at you.”

The QB Legacy is hosting its first mentoring event February 5 and February 6 in Tampa.

To qualify for membership in QB Legacy, one must have played quarterback for a college program in the National Collegiate Athletic Association (NCAA) Division I, II, or III, the National Association of Intercollegiate Athletics (NAIA), the National Junior College Athletic Association (NJCAA) or the National Christian College Athletic Association (NCCAA).

McNabb, he says, was one of the lucky ones. He played 13 years in the NFL and was the first NFL quarterback to throw for more than 30 touchdowns and fewer than 10 interceptions in a season.

His parents prepared him for football and life afterward. His father, Sam, a retired electrical engineer, and his mother, Wilma, a registered nurse, have served as president of the Professional Football Players Fathers Association and Professional Football Players Mothers Association, respectively.

“My goal after football was to go right into TV,” says McNabb, who quarterbacked for Philadelphia, Minnesota and Washington. “I was well prepared to go from in front of the camera to behind the camera. That was second nature to me.

“When you’re a 19-, 20- or 21-year-old kid, you have to handle the ins and outs of professionalism,” he says. “Luckily, I had people in my corner who I could relate to and talk to.”

For McNabb, that was Sam. “My dad obviously worked hard,” McNabb says. “He never played professionally, he never played Division 1 sports. He always found an answer for me. I could lean on him for advice or words of wisdom.”

Quarterbacks looking for a piece of advice should take McNabb’s words to heart: never allow anyone from the ENTERTAINERMAG.COM

outside to dictate a future path.

“Be goal oriented and be determined,” McNabb says. “Understand the tough times are going to happen. The only thing that really matters is your happiness. That was something, for me, that I continue to cherish to this day. I understand there are, one, tough times; two, no one in the world is perfect; three, continue to work hard and grind hard to get the results you want; and four, make sure you’re happy.”

His mom, Wilma, however, is the joker in the family, he says.

“She’s one of those sarcastic people who says what’s on her mind,” McNabb says. “You learn to have tough skin with my mom. Her kids are very important to her, though. She taught all of her kids to overcome adversity and take constructive criticism.”

McNabb shares his knowledge with the high school athletes he coaches, including his children—daughter Alexis, twins Sariah and Donovan Jr., and son Devin James.

“It’s important for all of us, not just

former athletes, to learn how to handle trials and tribulations,” he says. “A word here and there for any youth can really change their life.

“We all have tough times in life. Not everybody shows it. You never know how some people may be feeling. If you can provide a word or two here or there, and a smile or two, that could change their lives.”

LIVING IN THE VALLEY McNabb moved to the Valley about 20 years ago. He began spending time here in 1999 after he was drafted by the Philadelphia Eagles.

“I’ve been coming here ever since,” he says. “If it was a ‘bye’ week or during the off season, I’d visit the Valley. Four years in, I decided to purchase a home here. It was my getaway.”

He works out in Discovery Park or

at Payne Junior High School. McNabb also spends time coaching softball and girls basketball, the sports played by his daughters. His sons participate in a plethora of activities, including flag football, soccer, cross country, basketball and football.

He stressed he wants his children to build an identity for themselves, through a strong work ethic, passion, determination and goal setting.

Even though he’s on a strict diet, McNabb frequents restaurants around the Valley. He loves Italian, but, with his diet, he can’t have very much.

“As far as restaurants are concerned, in the Valley I love Mastro’s, Dominick’s, Steak 44 and my whole family loves sushi,” he adds. “It’s a mix of everything.”

McNabb can’t believe it’s been nine seasons since he retired.

“When I look back on the relationships I built, some of the guys are still playing, like the Tom Bradys or the Drew Breeses and some of the other guys I competed against,” he says.

“It’s an honor and one in which your kids see.”

As for this year’s Super Bowl, he loves the way Buffalo is playing and what (quarterback) Josh Allen has done to develop and improve through the last 18 months.

“I’ll have to take Kansas City, though, and I’ll go with Tampa Bay. Tom, he’s the fountain of youth. Whatever it is he’s eating and drinking, he needs to pass it on. He’s a winner and he’s proven it. He continues to get better.”

McNabb hopes to start a Phoenix QB Legacy franchise and train athletes in other positions. He also wants to be a part of a WNBA franchise. His niece, Kia Nurse, is a professional basketball player for the New York Liberty.

Right now, however, he’s providing “excitement” for first responders by delivering pizzas to them and giving gift cards to families suffering through the COVID-19 pandemic.

“I want to look back on it and realize I’ve done something to try to help put someone on a positive path,” he says.

Donovan McNabb donovanmcnabb.com QB Legacy theqblegacy.com

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

MUSIC

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LISTEN » JAM » INNOVATE » EVOLVE » ROCK » SING

TAKING AIM

The Neverlutionaries mix genres on self-titled album

By Christina Fuoco-Karasinski

A

s a Gemini, Christopher Harold Wells feels empathy for the situation of others. He takes those emotions and infuses them into his music under the name The Neverlutionaries.

Set for release on February 12, The Neverlutionaries’ self-titled LP shares Wells’ rock ‘n’ roll roots blended with his love of jazz, alternative and shoegaze.

“I’m glad I have a way—especially during this COVID situation—to get something out, instead of sitting around and have everything bottled up,” says Wells, whose birthday is June 12.

“I’m used to traveling and doing a session in New York, and then being in Atlanta and Nashville, North Carolina and then back to San Francisco.”

Wells worked alongside No. 1 Billboard-debuting producer Jaimeson

Durr at San Francisco’s Hyde Street Studios and enlisted a collection of session musician friends to help, like Kid Rock guitarist Kenny Olson, Chris McGrew, Ryan Hickey, Nick Baglio, Jonnie Axtell and Peter Keys of Lynyrd Skynyrd.

“It was such an amazing process to record at Hyde Street,” he says. “Studio C was where the (Grateful) Dead would go. It was their little hideaway spot.

Within the Hyde Street studio complex, Green Day, Tupac, when he was with Digital Underground, Kanye, Train, the Dead Kennedys and Santana recorded there.

“Just to be in that kind of energy and then to have recorded this with my friends made it so much better.”

Having originally made his name in North Carolina, Wells has been performing, recording and producing in San Francisco for the last few years. As well as songwriter, Wells divides his time

between San Francisco and Nashville.

As a testament to Wells’ versatility and open-mindedness is a resume that includes playing in The All-Time Low Stars with Keys; working with a variety of artists ranging from Lauryn Hill to Bubba Sparxxx; and opening for bands like Metallica, Aquarium Rescue Unit and Def Leppard.

“The longer you write, the more you dial yourself in and hopefully come into what your sound is to be,” says Wells, the son of former Philadelphia Eagles linebacker Harold Wells. “But with my sound, there are so many parts that make it up because I dig a lot of different kinds of music.”

Those “kinds” include the church choirs of his youth, Rush, Tool, Kaskade, The Cure, The Mars Volta and Joy Division. He’s a big fan, however, of Prince and Jimmy Page.

“The whole trick is to put your own spin on musicians like Prince, who can

do any genre and own it,” he says. “It didn’t seem like a forced thing.”

As for acts like The Mars Volta and Joy Division, he says, “There’s something about big, distorted chords that move me really deeply. It’s at goosebump level to this day.”

Wells has handled the COVID-19 as well as anybody, but he’s been prolific.

However, the song “Everybody’s Sitting Around Losing Their Minds,” which sounds like a COVID-19 song, was written prior to the shutdowns.

“I didn’t want to release that as one of the first singles,” he says. “It’s a rocker, but it would seem like I was taking advantage of an awkward situation.

“I want to be respectful. People are going through a lot right now. It’s nothing that should be toyed with.”

The Neverlutionaries theneverlutionaries.com ENTERTAINERMAG.COM

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A SLIGHTLY BETTER WORLD UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Playboy Manbaby’s singer feels the need to speak up

By Alex Gallagher

S

idelined by the ongoing pandemic and provoked by the spread of misinformation in local politics, Playboy Manbaby singer Robbie Pfeffer knew he had to speak up during the 2020 elections.

Pfeffer decided to don his best pair of khaki pants, a tucked-in solid colored pocket shirt and use an existing green screen he had in his home and create a video series titled “A Slightly Better World.”

Pfeffer debuted “A Slightly Better World” on October 9 and has since amassed hundreds of thousands of views across all platforms on social media.

Pfeffer however is no stranger to politics, as he has a bachelor’s degree in international politics from ASU. Pfeffer’s love of politics, however, dates back further than his time as a Sun Devil.

“The first thing that ever got me into politics was a subscription to Time Magazine when I was 12 and that was around the time we were about to go to war with Iraq,” Pfeffer says. “It just started this interest in politics when I was a little kid.”

Pfeffer then fell in love with history and discovered the strong prevalence of politics in it.

As a curious person, Pfeffer grew ever more interested in local politics ahead of the 2020 elections and wanted to educate other Valley residents.

“I had been trying to learn more about local politics and I thought that I could be helpful to people in an entertaining way in describing some of the lower ballot initiatives and candidates,” Pfeffer says.

“I hope my videos can be informational and reach people who might consider themselves not interested in politics or not interested in the world around them. I’m hoping that if I can explain that information in a way that seems like fun and inviting and not overly judgmental or pretentious, that maybe it can open a door for them like that Time Magazine did for me.”

Pfeffer began the series with a description of the county attorney and the candidates for it. He has since progressed to tackling larger matters like the electoral college, the Georgia runoff election and gerrymandering.

Pfeffer has also used his platform to warn about two congress-people about whom Pfeffer felt uneasy.

“I did a three-part series about the Arizona ‘Stop the Steal’ movement and ENTERTAINERMAG.COM

these two-obscure congressmen and it did the worst of any videos that I have done, but I thought it was important,” Pfeffer says.

These two congressmen are Andy Biggs and Paul Gosar, who gave people Capitol tours before the January 6 siege.

Pfeffer also notes the misinformation spread around social media leading up to and well after the elections.

“I really am fond of the quote that democracy survives based on an understanding of shared truths,” Pfeffer says.

“I think that is the thing that is most threatened because right now because of how information is disseminated, because of social media. I think that must be addressed. I do know that no matter who is in the White House, this is going to continue to be a problem and must be addressed. It is a problem with how we get our information, who is giving that information and why they are giving that information.”

While there is a strong political slant to the videos, Pfeffer also makes videos

in which he expresses his comedic and creative sides. He recently created a video during which he performs a song based on a smashed hot dog he found on the street.

“All of it boils down to is being entertainment for entertainment sake,” Pfeffer says. “This is definitely an endeavor to qualm my anxiety and feel like I’m staying creative.”

While Pfeffer hopes to educate his audiences, he understands how jarring that can become, which is why he still tries to remain creative in his work.

“If my particular brand of weirdness can bring you joy for 30 seconds, then I feel like that’s a positive contribution to the world,” Pfeffer says.

Pfeffer has found this form of media to be far more fast paced than music.

“In contrast to working on an album, where you spend a whole year making it and then you get a response after it is put out, I’m coming up with ideas and then within 24 hours, I know what people think about them,” Pfeffer says. “I’m able to talk

about stuff that is more contemporary through this medium which has been interesting.”

Above all, Pfeffer does have one suggestion to make this world slightly better and that is, when it is safe to do so, to be around other people.

“If you consider yourself someone who wants to make progress in the world and you have any opinion about any issue, the first thing you need to do is find people who disagree with you and learn how the feel,” Pfeffer says. “We really need to start listening to other people and stop dismissing people.”

Pfeffer highlighted how social media seems to be our only form of communication throughout the pandemic. That, he says, only promotes a division of opinion and how he has yet to see two people come to a conclusive medium in the comment sections.

“I think that different opinions, that is just what makes this world better, Pfeffer says. “We need to interact with people and not just people who we agree with.”

‘WHO AM I?’ Pale Waves singer embraces

THE ENTERTAINER! MAGAZINE FEBRUARY 2021

35

sexuality on new album

By Christina Fuoco-Karasinski

P

ale Waves frontwoman Heather Baron-Gracie thought it was time to defend her own and others’ individuality.

She lets it shine on the forthcoming album, “Who Am I?” which will be released on February 12.

“I think it’s going to help a lot of people,” Baron-Gracie says via Zoom. “‘She’s My Religion’ has already done so much for the fans, in terms of their own sexuality.”

“She’s My Religion” shows BaronGracie embracing her sexuality to represent her relationship. She says she didn’t think twice about it being difficult or awkward to share her feelings through Pale Waves’ music.

“I was just going in and writing these songs,” she says. “I didn’t really think about the aftermath or knowing people would eventually listen to them. I was just enjoying the moment of expression.

“I wasn’t thinking, ‘Oh, everyone can basically hear this.’ I was writing it in the moment.”

“Who Am I” is a telling title in its own right. It didn’t sit right with me.

I wrote, ‘Who Am I?’ when I was on tour. I had this gut feeling and new instantly that that was the appropriate title for this album and really sort of summarized it.”

“Who Am I?” is the follow up to the band’s 2018 debut, “My Mind Makes Noises,” which amassed over 70 million streams worldwide. The press frequently covered Pale Waves and Baron-Gracie loved it.

“It was incredible that people were paying attention to our songs,” she says.

“That includes the newspapers that my parents read and radio stations that I grew up listening to are playing us now.

That’s really strange for me and really strange for my family.

“It was amazing that people connected to and paid attention to our work. This album means even more to me. I’m very thankful that people are validating my expression of my feelings and my view on life, and people want to spend their own individual time on it.”

Pale Waves’ music is definitely relatable. Through her lyrics, BaronGracie also reflects on her own mental health. As for the pandemic — which has been a dark time for many — she’s handled it pretty well.

“I know other people are really

struggling because they don’t have anything to do,” she says. “I think that’s creating a lot of issues and loneliness within a lot of people.

“Because of this album and this campaign, I feel like I’ve had so much to do on the daily. So, if anything, I don’t have enough time during the day to get everything done. I’ve been so busy that I’ve not had time to really think about everything that much.”

Her parents are Pale Waves’ biggest fans, but she still finds time to visit them. She says they enjoy receiving merchandise, albums and other goodies.

However, Baron-Gracie gets a kick out of her mom’s coworkers asking for autographs.

“My mom works at a hospital and people at her hospital stop her all the time and ask if their kids can get something signed,” she says with a smile. “It’s really sweet. Every time I go back home, my mom says, ‘I have this and that for you to sign.’ It’s really amazing.”

Pale Waves palewaves.co.uk

ENTERTAINERMAG.COM

LUCKY STARS

36

UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

Pentatonix is ecstatic about its forthcoming album

By Olivia Dow

P

entatonix beatboxer and cellist, Kevin Olusola, says the collective’s forthcoming album, “The Lucky Ones,” showcases the singers’ musical and personal growth.

“There’s been so much growth that each one of us has gone through personally and in our artistic works,” Olusola says.

“We’ve all done so many different things and experimented with a lot of things. Now, finally coming together to write this original album, it feels elevated. It feels like we have more to say and we’re confident about saying it.”

The multiplatinum a cappella group last released an album of original material five years ago. Olusola says he hopes listeners hear the progress the group has made on the 11-track “The Lucky Ones,” which drops February 12.

“I think for us, this album is very much coming of age with maturity and growth and progress,” he says. “So, that’s what I hope they hear from us in this album. We feel more mature sonically to where we’re going. It feels more elevated.

I hope we just see growth.”

This growth was achieved with the ENTERTAINERMAG.COM

help of the producers like Ben Bram, Dan Book, Johan Carlsson, Martin Sjølie, Matthew Koma, Ojivolta and Sean Myer.

“I think it’s been so exciting to work with people who have industry experience,” Olusola says. “However, they’re open minded enough to work with a very left-field pop group who doesn’t use instruments. They helped us push boundaries. I really loved working with people who are different from us but helped us achieve something that we haven’t achieved before.”

Olusola says Pentatonix’s producers and songwriters helped challenge the singers by encouraging them to try new effects on their voices, and to create music that’s a diversion from their “down the middle” a cappella sound.

Its team helped Pentatonix gain “a lot of clarity” about elevating its sound, Olusola says.

“For example, if you hear, ‘The Lucky Ones,’ you’ll hear some effects on our voices that makes it more reverberant and in a way that we have never done before,” Olusola says.

“That’s something that we’ve always wanted to try, and it felt like these producers made us feel comfortable in trying those different effects.”

Earlier this year, Pentatonix released its

“At Home” EP, which features six tracks and original music videos for its medley “Home,” along with new arrangements of “Blinding Lights” (The Weeknd), “When the Party’s Over” (Billie Eilish), “Break My Heart” (Dua Lipa) and “Dreams” (The Cranberries).

Shortly after releasing its “At Home” EP, the group debuted its arrangement and video for Tears for Fears’ “Mad World.” In addition, Pentatonix released its first original singles in over five years for “Happy Now” and “Be My Eyes,” along with official videos for both tracks.

“The Lucky Ones” features these tracks, along with more original songs.

One of Olusola’s favorite tracks is the upbeat “A Little Space,” which features catchy harmonies.

“That one came so naturally,” Olusola says. “I think it really showcases what we do so well as an a cappella group. That one, I feel, represents us extremely well to a mainstream audience.”

Pentatonix has toured throughout the world, but with the pandemic, the group does not have the ability to perform.

A virtual show isn’t in the books, but the singers are “always discussing possibilities of how we can connect with the fans,” he says.

When it’s safe to perform again, though, Pentatonix is looking forward to

the challenge of singing with increased production.

“Because we added more vocal production to some of them, I think it may be a challenge figuring out which parts to strip back so that when we perform it, it still feels like the song you know,” Olusola says.

Still, Olusola says, the group is looking forward to finally releasing the new music on February 12. The songs were written before the pandemic, but the album was finished during the lockdown.

“It’s been so long since we’ve written all this material,” Olusola says.

“I can’t tell you how ecstatic I am to finally have it come out. We’ve done all the work and we’ve thought through every single meticulous detail. Finally, we get to birth this beautiful piece of work into the ethos. I think that’s the thing that excites us so much — all the hard work finally culminates into this one big moment.”

Pentatonix ptxofficial.com youtube.com/Ptxofficial facebook.com/Pentatonix twitter.com/PTXofficial instagram.com/ptxofficial

A COMING-OF-AGE TALE Lilly Winwood says her album was ‘time well spent’ THE ENTERTAINER! MAGAZINE FEBRUARY 2021

By Christina Fuoco-Karasinski

M

usicians frequently say they had an entire lifetime to pen their first album. Lilly Winwood feels the same and she couldn’t wait for “Time Well Spent” to hit the market on January 29.

“I’ve been waiting such a long time,” says Winwood, the daughter of the legendary Steve Winwood.

“I wanted to be really careful with my release strategy. I didn’t know if I wanted to shop the record to different labels. There was a lot of sitting and thinking want may or may not be the right thing to do.”

Instead, Winwood chose to release the Alex Munoz- and Allen Thompsonproduced album independently. The songs on “Time Well Spent” span her teenage years until now.

“This record is very coming of age and it’s got that feel of an adventure story where a character crosses the threshold,” she says. “The character goes on an adventure and meets people along the way. It goes back to the beginning of the circle with more knowledge of things due

37

to obstacles or hurdles they’ve endured, if you will. A lot of this inspiration is from past journeys that I’ve had.”

Winwood is looking forward to the world reopening so she can play her songs live.

“I took a bartending gig here in Nashville that’s been keeping me grounded and paying the bills,” she says.

“I really enjoy it. I don’t see myself leaving anytime soon — not that the pandemic’s going to be over anytime soon.

“One of my more difficult things is missing my family so much. They’re all based in England. I haven’t been able to see them because of travel restrictions.”

She moved to Nashville from the countryside of her native Gloucestershire, England, because it was “so big, so expensive, and reeked of havoc and loss and all that good stuff.”

As for her family, her father has been supportive.

“I sent the album to him and I know he listened,” she says. “All I got from him was a positive, supportive response.”

Lilly Winwood lillywinwood.org

FIVE THINGS ABOUT … PALOMAS

By Christina Fuoco-Karasinski

T

he Tempe band Palomas have been creating music together since elementary school. Known for its high-tempo grooves, the act is a favorite at ASU sorority and fraternity parties.

Recently, it found fans in multiplatinum producer Mikal Blue (One Republic, The 1975, Colbie Caillat, Toad the Wet Sprocket) and The Spiffs frontman Glenn Crimson. The result is the single “Cards.”

• The song’s chorus makes the song relatable to listeners: “If I don’t leave here/ things won’t change/ they will always be the same.”

• “Cards” sounds fresh, thanks to the major 7ths and inverted chord voicings that generally sound jazzy. This creates a style similar to Cage the Elephant.

• Palomas are releasing the five songs as singles from their EP. • In March, the band will appear on Otto D’Angelo’s “therecordingartist. com” on Amazon Prime.

• Palomas are lead vocalist Joe Gonzales, co-lead vocalist/guitar Sam Otterson, drummer Victor Sese, bass/guitar vocals Dane Hess and lead guitarist Joshua Browning.

Palomas https://palomas.hearnow.com ENTERTAINERMAG.COM

ONE LONG JOURNEY

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UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | MUSIC

How Bret Autrey found his love of music once again

By Christina Fuoco-Karasinski

B

ret Autrey simply describes the rollercoaster that led to his new collection, “deadchannel_Trilogy.”

“It was a hell of a lot of work and a hell of a long journey,” says Autrey, who performs under the name Blue Stahli.

This “journey” wasn’t inspired by “sunshine and rainbows,” as the North Valley native puts it. In 2018, his mother died after battling brain cancer. He was her primary caretaker, along with friends and family.

“I live in LA now,” he says. “I would drive out to Phoenix to hang there for a month or months at a time. I’d come back to LA for a weekend or week and go back out to Phoenix.

“When you’re losing a parent and you’re up against something like she had, glioblastoma, there is no cure for it.

When people die of this, they don’t go quickly.”

It was a long and painful process for the Northwest Community Christian School graduate.

He eschewed music and focused on his mother. He only had time for music when his mom was in physical therapy or asleep from radiation and chemotherapy.

When she died, Autrey didn’t know how he could return to music.

“There’s not only grief that hits you.

There’s a hell of a lot of end-of-life stuff you have to take care of,” says Autrey, whose brother lives in Chandler.

“When you’re in charge of executing all that stuff and wrapping up everything, and packing up the house and selling the house, which was in the family since I was born, was incredibly difficult.”

Eventually, he did return to music and captured these feelings on the “deadchannel_Trilogy’— “Quartz,” “Copper” and “Obsidian.”

“That entire experience felt like I was being smashed into the ground by a massive weight that would not let up and, as soon as you thought you could be broken down, you’re broken down again.

“I made this trilogy to represent this big swirling tornado of all the random pieces of how this felt. Each album is set out as a different stage of it. It also represents the journey back and forth between the two cities.

“Living in LA, I would make that drive across the desert, over to Phoenix and then from Phoenix, back to LA. I did that drive many times.”

ENTERTAINERMAG.COM

“Quartz” is “just awash of ’90s craziness.” Autrey says it’s representative of Phoenix and about the reconnection with the things he loved.

“I said, ‘I’m going to make this sound like an album I would listen to in 1996 while driving home from Blockbuster, renting a Rutger Hauer movie for the millionth time.’”

“Copper” achieves the melancholy, experimental soundscape, while “Obsidian” defines who he is after his mom’s death. “‘Copper’ represents the road trip between Phoenix and LA. It’s meant to be a complete road trip album.”

On it, he used an old piano from his church that his mom rescued from a dump. After his mom passed, Autrey brought the guitar to his LA home.

“The piano was out in the common area,” he says about the church. “Kids would come out and bang on it and beat the hell out of it.

“People set coffee cups on it. They thought it was an eyesore and said they were going to haul it to the dump. My mom said, ‘If you’re going to throw this away, you can take it to our house, which is slightly better than a dump. She wanted to have anything musical in the house. She loves music and she gave that to me.

“I would write tracks out and sit at that piano and record the improvisation stuff that came along with it.”

The finale, “Obsidian,” is Autrey’s journey through a life change, processing grief and family tragedy, defining who he is as a person after being broken down and starting anew.

Autrey has one hope for his trilogy.

“I hope it can help someone else going through an incredibly heavy situation,” says Autrey, who also writes music for video games.

“I’m incredibly grateful for the fact that that my job literally also allows me an outlet. I don’t care about being famous or making a ton of money.

“I don’t care about that, and I don’t want to be famous. I just want to make music I like and express some of these things. I hope it does some good being out there.”

Blue Stahli bluestahlimusic.com

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