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BY ALEX GALLAGHER

GetOut Staff Writer

The Arabian National Breeder Final is returning to WestWorld of Scottsdale Saturday Sept. 15 to Sept. 18. The Arabian Horse Association of Arizona is excited to bring back its signature breeders show back to Scottsdale and offer audiences a preview of the next generation of show horses. “It’s the only time of the year where we show the babies,” said Greg Knowles, vice chairman of the Arabian National Breeder Final and the secretary of the Arabian Horse Association of Arizona. “It’s exciting to watch those young show horses come in the ring all poppy-eyed looking at the strange world and then to look at their characteristics so we can breed our mares in the following years,” he added. At this show, the younger horses are auctioned off to be raised for show or stud. “We do the show to have the quality of the horse judged against other good horses and when they become famous or their value is evident, then they’re purchased or bred into famous stallions,” Knowles said. The babies will not be the only horses on display, as this will also serve as one of the penultimate shows leading into the Arabian Horse Association’s National Championship at the end of October, when the National Breeders Final used to be held. “We decided to get away from October and move towards September because we didn’t want to compete with the national championship in Tulsa, Oklahoma,” said Knowles, who will also be a judge at the national championship this year. Knowles said this gives breeders and owners a chance to purchase horses ahead of the Scottsdale Arabian Horse Show in February. “A lot of people want to get a jump on it,” he said. “A lot of breeders �ly in to watch the babies, talk to the trainers and see who they’re going to pick and who they’re going to get ready to send to the big Scottsdale show in February.” Seeing starry eyed foals and show horses are not the only things that excite the staff behind the Arabian National Breeder Finals. Breeders and organizers look forward to sleeping in on show days or enjoy the morning, which is a rarity in the horse show world. “One of the crazy things about horse shows is that we’re up at about 6, 5 or 4 o’clock in the morning getting ready for the �irst class at seven or eight in the morning,” Knowles said. “Now they can come to the farms in the community, we can present horses to be marketed and sold and we can meet and greet new people by having the shows in the afternoon.” Because of its later start, Knowles has noticed that this show is one of the more relaxed events, which is particularly important these days as people have begun to feel safer going out in public and re-acclimating to the world of horses. “I think people are getting loose enough but they all sort of act like they’re catching up,” he said. “They’ve been away from touching horses and interacting with some of the new famous stallions and so they’re thirsty for knowledge.” Knowles also hopes that this show will spark an interest in younger attendees, much like the one that was spawned in him about 45-years ago when he toured a friend’s Arabian horse farm. Knowles also noted that the Arabian National Breeders Final is more than a show and a competition where the best in show can win $100,000 and the title of “Finals Champion.” “It’s also a big trade fair,” he said. “We’re all doing business and buying things we need for the season with the exhibitors in the big exhibitor halls.” Knowles admits that the event may seem elitist but stressed that everyone is encouraged to come and see some of the world’s most beautiful steeds. “We would be excited for everyone to see what we’re doing and have them with us,” Knowles said. “You should never feel it’s elitist, it’s always about being open and sharing our love for the Arabian horse.” He also hopes that this event will further the momentum building for February’s Scottsdale Arabian Horse Show, which is the largest Arabian horse show in the world. “I think February will be the largest and most energized horse show we’ve seen in several years,” Knowles said. ■

A trainer handles one of the halter horses, or horses that are presented on a leash rather than ridden. (Courtesy of Lysa Roman)

If You Go...

What: Arabian National Breeder Finals When: Sept. 15-18 Where: WestWorld of Scottsdale, 16601 N. Pima Road Cost: Free Info: scottsdaleshow.com

Contact Paul Maryniak at 480-898-5647 or pmaryniak@timespublications.com

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With JAN D’ATRI

GetOut Contributor

Steak sandwich a hearty, tasty family treat

In the 1950’s, my parents opened an Italian restaurant in Lake Tahoe. They were truly pioneers of fi ne dining in that beautiful resort playground to the stars. As fall approached, it was time now to hunker down for a snowy winter with months of refurbishing, repairing and getting the restaurant ready for the next summer. It was truly a mom-andpop operation with Dad as the butcher and bartender. Momma was the gourmet chef, prepping all of the meals from scratch.

My father was a butcher all of his life. One of the very fi rst meat cutters at Safeway back in the 1930s. Through the years I’ve talked a lot about my childhood and that I was the only kid in school who had prosciutto and mortadella hanging on hooks in the garage. I certainly was the only kid whose parents bought Parmesan cheese shipped from Italy in 80 pound wheels. My biggest “meal memory” growing up is how we gathered around our massive butcher block in the kitchen to eat meals, standing up, side by side, diving into slices of meats, cheeses, olives, pepperoncini and big slices of crusty Italian bread. The Chianti never too far from reach.

Steak sandwiches were a favorite. We’d pan fry a steak then slice it up and lay it open face on olive oilbrushed slice of bread with tomatoes from Momma’s garden that were also soaked in olive oil, salt and pepper. I’ve recreated our family sandwich for you including an incredible two-ingredient cheese slather that brings the sandwich to life. I used a sirloin steak sliced thin, but you can use any cut of your favorite steak – or even better, one that’s on sale. ■

Ingredients: (For four sandwiches) 1 16-oz steak 1 loaf French or Italian bread, cut in four sections 2 large vine ripened tomatoes, sliced thin 8 -10 leaves lettuce 1/2 cup sour cream or Alfredo Sauce 1/2 cup gorgonzola cheese 1/2 cup olive oil (for steak and tomatoes) 1-2 teaspoons salt, divided 1-2 teaspoons pepper, divided

Directions:

Drizzle steak with about 2 tablespoons of olive oil on both sides. Salt and pepper steak on both sides. Sear in a hot dry skillet or grill. Cook until medium, about 4-5 minutes on each side. Set aside to rest, about 10 minutes. When rested, slice in thin slices.

In a bowl, add about 1/4 cup of olive oil. Add 1/2 teaspoon salt and pepper. Coat tomato slices in olive oil and set aside. Make gorgonzola slather. In a bowl, combine 1/2 cup sour cream or Alfredo sauce and 1/2 cup gorgonzola. Mix until lumps are gone.

Grill bread.

To assemble:

Spread cheese mixture evenly over 8 pieces of bread. For each sandwich, begin with lettuce leaf. Then layer tomatoes, steak, another lettuce leaf and fi nish with bread.