College Times - October 2022

student life

4 11 Things Eat at these places during Pasta Month

6 That's the Ticket ASU, Lottery partner to ‘give back’

7 Givin' In Joey Gutos leans into his authentic self with new music

PUBLISHER

Steve T. Strickbine

VICE PRESIDENT Michael Hiatt

EDITOR Christina Fuoco-Karasinski

CONTRIBUTING WRITERS

Alex Gallagher

David Medina

Annika Tomlin

DESIGNER

Shannon Mead

CIRCULATION DIRECTOR

Aaron Kolodny

ASSOCIATE ADVERTISING SALES MANAGER

Nadine Whitehead

PRODUCTION MANAGER

Courtney Oldham

which

Distribution Services Provided By

One copy per reader. © 2022, 4M PUBLISHING, LLC

The College Times is published once a month. College Times is a nationally registered trademark. Reproduction of material in whole or in part without the express written consent of the publisher is prohibited.

The College Times is a member of Times Media Group. Calendar and editorial submissions can be made to editorial@ecollegetimes.com.

Be sure to check out ecollegetimes.com, like us on Facebook and follow us on Instagram and Twitter!

STUDENT LIFE

11 PLACES TO EAT AT DURING PASTA MONTH

ANNIKA TOMLIN

Carb lovers unite, October is National Pasta Month. Pasta comes in a variety of shapes, sizes and flavors. From linguine and ravioli to tortellini and bow tie, the pasta choices are endless. Here are 11 places around the Valley to dine at during the month.

11. HUMBLE BISTRO

This neighborhood wine bistro serves anything but humble options. Fresh pasta creations available include pasta rosa and meatballs, Cajun chicken alfredo and cremini sachetti, a fresh handmade stuffed pasta with roasted cremini mushrooms and cheese in brown butter, truffle and garlic confit sauce topped with imported ricotta, lemon zest, chili flakes and basil oil. humblebistro.com, $16-$24

10. OREGANO’S

Oregano’s prides itself on its huge portions and family atmosphere, making its restaurants one of the best places to celebrate National Pasta Month. Fan favorites include the Big Rig Pasta, a huge bowl of rigatoni pasta with a tasty tomato chipotle cream sauce, chopped basil, diced tomatoes, Parmesan and a spicy finish. The Lady is a Scampi has nearly a half-pound of big, tail-on shrimp mixed with spiral pasta, diced tomatoes, fresh cilantro, and imported Parmesan cheese swimming in a chipotle garlic sauce. oreganos.com

9. STREETS OF NEW YORK

Streets of New York has 15 Valley locations serving seven specialty

COLLEGE TIMES

pastas. Try out the Toscana pasta made with garlic chicken, artichoke hearts, spinach, onion, roasted garlic pecorino, pesto cream sauce and chopped Roma garnish on a choice of pasta. Or have Lorrie’s Lasagna; created and named after the CEO and founder, the lasagna is made with layers of delicious Italian components including ricotta cheese, Italian sausage and ground beef, mozzarella and pecorino cheese. streetsofnewyork.com, $15-$17

8. POMODORO ITALIAN GRILL & SEAFOOD

Pomodoro Italian Grill & Seafood is more than a fancy Italian restaurant with the owners’ passionate desire to share their deep-rooted Italian heritage and authentic Italian hospitality. Among the 13 homemade pasta creations are gnocchi sorrentina, ravioli short rib and mandilli di seta, chef’s signature thin pasta sheets, almond pesto, almonds and shrimp.

6710 E. Cave Creek Road, Cave Creek, pomodorousa.com, $26-$50

7. CRUST SIMPLY ITALIAN

With over 10 pasta dishes on the main menu, there is something for everyone. Looking for a classic dish? Go for Grandma’s Pasta, served with meatballs, sausage, ricotta and marinara. Add some spice to your life with the spicy rigatoni sausage served in a marinara and cream sauce with broccolini; the heat comes from the calabrese chilis and the spicy sausage.

10 N. San Marcos Plaza, Chandler; 8300 N. Hayden Road, Suite F100, Scottsdale, crustrestaurants.com, $11-$23

6. RED, WHITE, AND BREW

Created in 2002, Red, White, & Brew is named such because each

entrée can be enjoyed with its selection of red wine, white wine or beer. Within the pasta selections are Romano-crusted chicken over fettuccine pasta, pesto chicken over cheese tortellini, or bourbon-glazed pecan crusted fresh salmon plated with pumpkin mascarpone ravioli and spinach in a creole mustard sauce.

6740 E. McDowell Road, Suite 102, Mesa, rwbaz.com, $14-$35

5. TOMASO’S

This upscale Italian restaurant located in Phoenix features a wide variety of fresh, handcrafted pasta dishes. Guests can dine in the elegant atmosphere of Tomaso’s while trying dishes like the stuffed gnocchi made with silky handcrafted gnocchi, covered in a brown butter sage sauce and topped with basil and shredded Parmesan cheese. Other popular pasta dishes include the linguini with clams sauce, with little neck clams, roasted garlic, white wine and parsley, and spaghetti al amalfitana with jumbo shrimp, scallops, Calabrian chili, San Marzano tomatoes and house-made spaghetti in a saffron broth.

3225 E. Camelback Road, Phoenix, tomasos.com, $24-$42

4. CAMPO ITALIAN BISTRO & BAR

A modern Italian tavern offering “field-to-farm” cooking, Campo Italian Bistro & Bar offers fresh pasta with a bevy of craft beers, wines and cocktails. The pasta listings include spaghetti cacio e pepe, fettuccine primavera, rigatoni and braised short ribs, and mafaldini pescatore made with squid ink pasta, mussels, clams, shrimp and spicy tomato broth.

8260 N. Hayden Road, Suite A102, Scottsdale, campoitalian.com, $19-$34

3. PICAZZO’S HEALTHY ITALIAN

Picazzo’s is an Arizona-based, family-owned and -operated, healthcentric restaurant with locations in Scottsdale, Tempe, Gilbert, Paradise Valley and Arrowhead. It offers gluten-free pasta dishes including classic mac and cheese, linguine and meatballs and Beyond sausage mushroom and pesto made with brown rice penne, pesto sauce, fresh garlic, spinach, Beyond sausage, herbed mushrooms, fresh basil and diced tomatoes. Picazzo’s also offers a vegan pasta menu that includes vegan spicy chipotle chick’n and vegan picatta pasta. picazzos.com, $17.50-$21.50

2. BUCA DI BEPPO

For all of October, Buca di Beppo is celebrating National Pasta Month with three specials: roasted mushroom ravioli in a creamy alfredo sauce with garlic mushrooms; smokey bacon and sausage shells made with hearty spicy Italian sausage, roasted cherry tomatoes and Parmesan, and campanelle rustica created with hearty sausage, fingerling potato and fresh broccoli rabe in a creamy sauce.

bucadibeppo.com, $30-$42

1. BRIO ITALIAN GRILLE

Brio Italian Grille is celebrating Pasta Month with two savory pasta dishes plus a truffle garlic bread appetizer. Campanelle carbonara is made with creamy egg sauce, fennel and sausage topped with crispy pancetta, while frutti di mare is made with a homemade arrabiata sauce, spaghetti, roasted grape tomato, shrimp, scallops and mussels.

2150 E. Williams Field Road, Suite 118, Gilbert, brioitalian.com, $24.99-$29.99

Buca di Beppo

Campo Italian Bistro & Bar

THAT’S THE TICKET

ASU, LOTTERY PARTNER TO ‘GIVE BACK’

DAVID MEDINA • COLLEGE TIMES

Arizona

State University’s J. Orin Edson Entrepreneurship + Innovation Institute and The Global Sports Institute will be partnering with the Arizona Lottery and its Gives Back program.

The partnership will help support ASU’s Global Sport Venture Challenge.

The J. Orin Edson Entrepreneurship + Innovation Institute at ASU was created to help new entrepreneurs push their ideas, not only in the Valley but all over the globe.

According to a statement, The J. Orin Edson Entrepreneurship + Innovation Institute serves as a premiere connecting and collaborating conduit across ASU and throughout the world. The Edson Entrepreneurship + Innovation Institute helps propel entrepreneurial aspirations by way of opportunities to explore, share, test and advance ideas.

As a central source of information, resources and people, engaging with

the Edson E+I Institute is to develop an entrepreneurial mindset, engage with global and local events and communities, and launch an idea through mentoring, funding, spaces and commercialization.

The Global Sports Institute at ASU focuses on problems that are plaguing the world of sports.

According to a statement from The Global Sports Institute, it is where diverse disciplines converge to thoughtfully examine critical issues impacting sport.

It continues, as a crossdisciplinary enterprise, the institute’s efforts are integrated throughout the entire university — from engineering to sociology, the athletic department and beyond — rather than within a single concentration. With an emphasis on expanding research, sharing knowledge, supporting innovation and advancing education, the institute’s mission is to use sport to create positive change throughout the world.

Arizona Lottery’s Gives Back

uses proceeds from Arizona lottery tickets and puts them toward higher education, health and human services, environmental conservation, and economic and business development. According to a study, the program gave over $287.8 million to Arizona communities in the 2021 fiscal year. With these partnerships, ASU use these funds to encourage, educate

“It’s through these partnerships that we’re able to grow the reach of the Global Sport Venture Challenge as part of ASU Venture Devils Demo Day connecting vital resources to our ventures.”

Jeff Kunowski, Global Sport Institute associate director of innovation programs, says he believes this is a special opportunity

development align perfectly with the mission and values put forth through the AZ Lottery’s Gives Back program. We look forward

coming out of this year’s program,”

affiliated with ASU to be eligible Challenge. Each applicant must submit a 5-minute video pitch, a one-page executive summary, and have a logo and website for his/her proposed pitch/startup. For more

Gregg Edgar, executive director of the Arizona Lottery, says he believes that this partnership will benefit the

“We recognize the benefits that Arizona, and we want to foster the development of our next generation of entrepreneurs,” Edgar says, “As a significant driver of our state’s

director, venture development, J.

looking for ways to help create jobs and generate revenue in Arizona for years to come.”

Orin Edson Entrepreneurship + Innovation Institute at ASU.

GIVIN’ IN

JOEY GUTOS LEANS INTO HIS AUTHENTIC SELF WITH NEW MUSIC

ALEX GALLAGHER COLLEGE TIMES

Even before he graduated from ASU in 2015 with a bachelor’s degree in entrepreneurship, Joey Gutos was passionate about music.

He says he earned his degree to better understand the music business, but now he feels better prepared for the corporate world than the music industry.

“It was a little strange because at W.P. Carey, they sort of prep you to go into the corporate world and into making a lot of money in a sugary, lucrative industry,” Gutos says. “Music isn’t exactly on their top priority as far as how they structure things. So, I kind of had to figure out a way for everything that I was taught to apply this to music.”

So, Gutos was tenacious about finding success.

“Having a lot of tenacity, energy and consistency is way more valuable than being business savvy, because I feel like you can get savvy at business as you’re doing more in general,” he says.

He started cutting his teeth at open mic events and with his high school friend Lucas Roth — both of whom attended Marcos De Niza High School in Tempe.

“I started not knowing anything about the music industry and not knowing a single person in it,” he says.

“I just happened to start writing songs with a friend of mine, whom I went to high school with. We shared a passion for it. And we just started attending open mics and playing singing songs wherever we could be more people there.”

Together, the duo performed under the band named Tides in 2012 and would continue to play under different names until parting ways in 2018.

“It was just out of necessity,” Gutos says. “I knew I wasn’t going to stop (making music). So, I tried to think of a different name for myself or a pseudonym, whatever, and I couldn’t find anything that I liked, so I decided to be me.”

Since he started his solo project, Gutos says he feels that his music has become more authentic.

“I feel most at home with myself when I write about what’s going on in my world, in my life and inside of me,” he says. “I used to overthink what my music needed to mean and what I am trying to say, and at the end of it all, I think it’s good to be intellectual and to create concepts

that people can latch on to and insert themselves into.

“But ultimately, it’s just expressing what’s going on in my world in a way that I think it’s the lens in which you express it that kind of changes artists from one to another.”

He ventured into a beachy, sultry indie-pop sound that can be heard on his most recent songs “Everything (That I Need),” “Bad News” and “Givin In,” which make up 60% of the works on a fivesong EP that has not yet been given a release date.

“The EP is going to be a collection of singles that were all recorded at Highland Studio in Phoenix, but they’re all very different from one another,” Gutos says. “However, I think they fit together in some strange way.”

However, the songs all pay homage to Gutos’ hometown of Tempe and the artists who have inspired his sound.

“It’s got a lot of heart and soul emanating from the sultry streets of Tempe,” Gutos says. “If you’re a fan of back to Marco, Jack Johnson,

Portugal. The Man, and John Mayer, you may resonate with this.”

Moving forward, Gutos is eager to do more than just music.

“I’m looking to be a multimedia artist, not just simply a musician or simply a songwriter,” he says. “Music is my main vehicle because that’s what resonates with me, but I’d like to make more films and I’d like to bring people together to make music and perhaps learn from each other through songwriting workshops or meditation workshops.” CT

withkoji.com/@joey_gutos

STRAIGHT TO THE FACTS.

Are there too many voices in your head during election season? Hard to choose a path? Not knowing what’s around the next corner? Get the facts. Citizens Clean Elections Commission takes the guess work out of voting and gives you straightforward, unbiased, nonpartisan, election information.

Go to AZCleanElections.gov , or call 877-631-8891 .

Joey Gutos