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Fall • 2010 contents food & wine 5 GOURMET CUPCAKES “Cupcakeries” have arrived in Tucson.
8 TUCSON CULINARY FESTIVAL Taste the diversity of the Old Pueblo in this annual food festival.
18 F R O M T H E K I T C H E N Introducing Ramon Delgado, Executive Chef, Desert Diamond Casinos and Entertainment
20 ON THE VINE Autumn Crush, the season for picking, crushing and fermenting wine grapes for the next vintage.
the finer things 23 FALL ARTS PREVIEW Tucson’s premier arts and culture organizations.
at home 26 ANTIQUE ODYSSEY Finding treasures in Tucson’s antiques district.
body beautiful 34 HIKING IN THE OLD PUEBLO Four nearby hikes to help keep the body beautiful with outdoor exercise.
escape ‘n explore 38 TUBAC Archeological ruins and an artists’ colony meld together in Southern Arizona.
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in every issue From the Editor
42
Events Calendar
44
Great Recipes of Arizona
from the editor
Arizona Theatre Company - “Backwards in High Heels”
LEE M. OSER JR. Editor In Chief LORRIE BAUMANN Editorial Director KARRIE WELBORN Senior Editor CARRIE BUI DANIELLE D’ADAMO JUSTYN DILLINGHAM KELLY LEWIS JOELLEN LOWRY ELLEN RANTA-OLSON Associate Editors JEANNE CHRISTIE Wine Editor VALERIE WILSON Art Director YASMINE BROWN Graphic Designer
From the
Editor
MARTÍN EZRRÉ Advertising Sales Director ENRICO CECCHI European Advertising Sales KIM FORRESTER Administrative Manager TARA NEAL Circulation Manager
Welcome to the fall issue of Arizona Gourmet Living! In this issue, through wine consultant Jeanne Christie’s On the Vine, we share with you how wine begins. Find out what an “Autumn Crush” is and what it means to vineyards, and you. We’ll also take you on a tour of antique shops in Tucson—find out where the great bargains are in “Antiques Odyssey.” If walking antiques row isn’t enough exercise, determine which of the “hikes in the Old Pueblo” you’d like to walk this autumn. Don’t let the Tucson Culinary Festival slip by you, and be sure and check out the newest gourmet food trend ... cupcakes (!). We also encourage you to escape ‘n explore to historic Tubac for a day trip that will include a variety of art, amazing history and of course, fine dining. This issue also features a fall preview of the many arts and cultural organizations that make their homes in Tucson. The cultural season begins in autumn so take note of opening nights and enjoy! As always, we have our events calendar packed with fun things to do over the next two months, and we offer you some excellent recipes to add to your gourmet cooking repertoire. Karrie Welborn, Senior Editor azgl@oser.com 4
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Arizona Gourmet Living is published four times a year by Oser Communications Group ©Copyright 2010. All rights reserved. Executive and editorial offices located at: 1877 N. Kolb Rd., Tucson, AZ 85715 T 520.721.1300, F 520.721.6300 www.oser.com European offices located at: Lungarno Benvenuto Cellini, 11 50125 Florence, Italy T 055.657.5629, F 055.657.5631 Subscriptions for one year (4 issues) are $21.95, two years (8 issues) are $33.95. Please allow 6–8 weeks for your subscription to begin. Checks, VISA, MasterCard and American Express accepted.
food & wine
TUCSON’S
LITTLE
PIECES
OF
HEAVEN
gourmet cupcakes By Kelly Lewis
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food & wine
After stints on television and staple locations on the East and West Coasts, the gourmet cupcake craze has finally come to Tucson. “This is a new thing in Arizona,” said Peter Sutter, General Manager of Red Velvet Cupcakery, at 943 E. University Blvd., near the University of Arizona. “[Cupcakes] have been around for a while, and once they started popping up on television, you have to figure the trend is growing.” One of only a few cupcakeries in the Old Pueblo, Red Velvet Cupcakery uses only the finest gourmet ingredients in their cupcakes, including Valhrona chocolate, European and Frenchstyle butters and vanilla from the Bourbon Islands of Madagascar. “We do all the baking here,” Sutter said. “We have a very gourmet product.” Similarly, Red Velvet caters to specialty diets, including vegan and gluten-free. The store carries at least one specialty cupcake each day, and every Friday, the store does a “gluten-free, vegan day” with three different flavors to choose from, said Sutter. “We have the Black Velvet, our chocolate devil’s food, Red Velvet and the ‘Summertime’, our lemon cake.”
The store has been so successful that Sutter is planning on opening another cupcakery in the upscale shopping complex, La Encantada. They have also been invited to submit an audition for “Cupcake Wars,” Food Network’s popular show in which cupcake bakers compete with each other for a $10,000 prize and the chance to show off their winning cakes. And Arizona is no stranger to cupcake celebrities. Cupcakes, an upscale cupcake shop with locations in Scottsdale and Tucson, was also recently featured on “Cupcake Wars,” which created a buzz of business for Tucson Cupcakes owner, Jennifer Roth. “The Scottsdale store was featured on the show and we were so busy,” said Roth, who franchised the business in Tucson. “Everyone said they looked so good they looked fake. We sold out every day for a week.” For Roth, opening Cupcakes was the perfect way to mesh having fun at work and offering a great product. “I love kids and I love parties, so for me, it was a perfect fit,” said Roth, a mother of two, who also designs one-sies for toddlers that she sells in her store. “My daughter just wants to eat cupcakes every 6
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day,” she said, laughing. Roth said she has made cupcakes for almost any occasion, including baby showers, birthday parties and even weddings. “We do a lot of weddings,” said Roth. “The only time we’ll make a top cake is for a wedding.” Indeed, it seems that cupcakes at weddings has become a new trend as well, one that offers versatility, originality and an individual treat for all guests. “There’s nothing better for a party when everyone likes something different,” Roth said. “And you can have whatever you want here,” she added, with a laugh. Business has been so good here for Cupcakes, currently located at 4811 E. Grant Road, that Roth is also looking at other locations to expand. “I’d like to open one later on another side of town,” Roth said. But for now, she added, the store is focusing on settling into their new location, which they will have been at for a full year in October. From the young to the elderly, cupcakes seem to be a trend happily accepted by everyone. Prices per cupcake generally average about $3, and flavors range from traditional vanilla and carrot to ‘Cookies and Cream’, ‘Peanut Butter’, and even ‘Aztec’—Red Velvet’s latest Southwestern chocolate mole cake topped with a tamarind sweet and spicy frosting. “For what they are—a little piece of heaven—it’s a slight indulgence for a little bit of money that you can give yourself,” Sutter said.
Red Velvet Cupcakery 943 E. University Blvd., Suite 165 520.829.7780 • Tucson www.redvelvetcupcakery.com
Cupcakes 4811 E. Grant Road, Suite #127 520.795.1112 • Tucson www.tucsoncupcakes.com
Mini’s Cupcakes 7051 N. Oracle Road 520.299.2605 • Tucson www.miniscupcakes.com Arizona Gourmet Living
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Tucson Culinary Festival 2010 c e l e b r a t i n g t u c s o n ’s f o o d i e c u l t u r e
By Carrie Bui
Photos by Alex Landeen
food & wine
Back for its eighth year, the Tucson Originals presents the Tucson Culinary Festival, Oct. 28–31. The four-day festival celebrates the city’s culinary culture with food tastings, wine tastings and culinary competitions. “We have worked hard for eight years to build and nurture an event that includes something for everyone,” said Chef Jonathan Landeen, Chair of the 2010 Tucson Culinary Festival, “and to help ensure the continued survival of the independent restaurants that showcase Tucson’s rich culinary heritage. The festival belongs to our community. Without locally owned businesses and the people that patronize them we would lose that special character and sense of place that is uniquely Tucson.” The festival kicks off Thursday evening with the World Margarita Championship™ at Maynard’s Market and Kitchen at the Historic Train Depot. Local bartenders compete to craft the winning margarita, and event attendees will be able to taste test the margaritas with paired food from a variety of Tucson Originals restaurants. Last year’s winner was JaxKitchen Owner Brian Metzger with his Summer Margarita. The “World’s Greatest Margarita” winner will be chosen by a combination of judges’ votes and the people’s choice vote. Wine lovers will enjoy Friday night’s Reserve Tasting at the Canyon Cafe and Patio of Loews Ventana Canyon. This tasting gives attendees the opportunity to sample small production, boutique wines that are rarely available by the glass. Tucson Originals chefs will prepare specialty dishes to complement the wine. Also, this year’s Reserve Tasting will feature the presentation of the first Monica Flin award. Monica Flin founded El Charro Cafe in 1922. The award will be presented annually to a nationally significant figure who not only demonstrates a
passion for Tucson and its cuisine, but also brings attention to the city’s culinary culture. The first recipient of the award will be Barbara Fairchild, Editor-in-Chief of Bon Appétit. She has been the editor for the last 10 years, was inducted into the James Beard Foundation’s “Who’s Who in American Food and Beverage” in May 2000 and authored three cookbooks. The books will be available for sale at the festival, and Fairchild will be signing books at the Reserve Tasting and Saturday’s Grand Tasting. The premier event, The Grand Tasting, happens Saturday evening at the Loews Ventana Canyon Grand Ballroom. Guests will enjoy a selection of more than 100 wine and spirits as well as tastings of signature dishes from more than 40 Tucson Originals chefs. In the Grand Lounge, guests can learn tips from Master Mixologist Tony Abou Ganim, have a cookbook signed by popular Southwest authors and join in the silent auction for trips, wine and more. The festival wraps up on Sunday with a friendly challenge between Kingfisher and Bluefin Chef Jim Murphy and Chef Adam Buzzalini of Maynards Market and Kitchen in the Copper Chef Challenge. The competition will take place on the patio of the Kiva Ballroom at Loews Ventana Canyon. In addition to the chef competition, attendees will enjoy breakfast barbecue options from Tucson Originals chefs and the Cheesesteak Throwdown between Frankie Santos of Frankie’s South Philly Cheesesteaks and Albert Hall of Acacia, Marketplace at Acacia, Tohono Chul Tea Room and Tucson Botanical Garden Cafe. A portion of the proceeds from this year’s event will benefit Diamond Children’s Medical Center and New Beginnings for Women and Children. For more information about the event, visit www.tucsonculinaryfestival.com. Arizona Gourmet Living
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profiles
F R O N I M O ’ S
consistently
delicious
By Kelly Lewis
At Fronimo’s, the food comes fast and the smiles come often. Family-owned and operated for 16 years, Fronimo’s has made a name for themselves by delivering quality, made-from-scratch Greek food at lightning quick speeds, all for bargain prices. “We are a real mom-and-pop operation,” said Owner George Fronimakis, who moved from the island of Crete to the United States about 40 years ago and decided to open a restaurant for other lovers of Greek food. “In Arizona, you have people who come from all over the U.S. who know about Greek food. So, you need good prices, good quality and good service—and we thought this was the place to do it.” Fronimo’s, located at 3242 E. Speedway Blvd., is a large restaurant with ample seating and a special side room that seats 25,
and is filled almost every night, said Fronimakis. During game nights or the weekends, or when dining with a large party, it’s often a good idea to make reservations in advance. Walking through the restaurant, it’s easy to see how it has gained its popularity. The atmosphere is relaxed and friendly, the staff inviting, and the decoration fitting for a traditional Greek restaurant. A large mural of the island of Crete is displayed on the wall, and soft Greek music plays in the background. The place is bustling with the pleasant hum of happy customers and the garlic smell of gyros—one of the restaurant’s most popular items. “Everything sells well for us,” Fronimakis said. “But the gyros, especially.” The Gyro Special, complete with a gorgeous gyro dripping in sauce and a Greek side salad covered in Feta, is also a very popular order. Other items on the menu include Souvlaki, Falafel and the popular Athenian Chicken, a tender half-chicken baked with lemon and Greek spices, served with rice pilaf or fries, a dinner salad and grilled pita. “The atmosphere is good, the quality is good and the service is good,” said Fronimakis, while proudly displaying the many photos and restaurant reviews that adorn the walls. “And the food—the food is excellent.” 3242 E. Speedway Blvd. • Tucson 520.327.8321 • www.fronimos.com
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S A F F R O N
blending By Kelly Lewis
old world with modern
Saffron is an upscale restaurant on the Northwest side that blends modern dining with traditional Indian cuisine. The result? A large, airy restaurant designed simply with warm orange accent colors where you can always count on fresh spices and fast service. “This is our third year that we’ve been open, and we really couldn’t ask for more,” said Owner Saurabh Sareen, who is also known as Mintu. “We have great repeat customers and most of our clientele is actually here through word-of-mouth.” The restaurant came to life after Sareen had opened Kabab-e-que Indian Grill down near the University of Arizona and realized there was a need for an authentic Indian restaurant. After about four years, Sareen opened Saffron, aiming to make it a destination point that is both upscale and modern, as well as authentic. However, he also wanted to create a health-conscious menu that could cater to nearly every taste. “Indian culture is getting more popular, and we really wanted to take the cuisine to the next level,” he said. “We import all of our spices from India, everything is organic, there are lots of vegan options, and it’s a la carte. We always like to please our customers, even if what they order is not on the menu. We like the challenge.” Saffron’s chef has nearly 35 years of experience, having worked everywhere from India to London to Jakarta, and he is always trying new dishes as specials to get feedback from customers. One dish that has proved to be popular is the Chicken Tikka Masala, the “national dish of England,” slow simmered in their famous fresh tomato sauce with a hint of cream sauce and zesty 12
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Indian herbs and spices. Another popular dish is the Tandoori Seared Lamb Chops, which are marinated overnight in more than 20 fresh herbs and spices and then cooked in a tandoori oven to keep them moist and flavorful. The dish costs $28.95, and Sareen offers customers $5 off of the dish, just to try it. One of the greatest challenges Sareen said the restaurant faces is challenging misperceptions of Indian food. “A lot of people are scared of Indian cuisine,” said Sareen. “They think it will be too spicy or that it will make their stomach upset, and I just think that’s totally untrue.” To help reassure their customers and to provide the best possible product, Saffron makes every dish from scratch, and each is made-to-order. “All of our food is cooked to order, it’s healthy and it’s fresh,” Sareen said. “I think a lot of people are starting to understand what they’re going for [in eating Indian]. But we still get a lot of new customers who’ve never tried Indian food before, and 97 to 99 percent of them go very happy.” The restaurant is doing so well that Sareen is considering opening another location when the economy improves. In the meantime, he has helped to open Om, a modern Asian fusion restaurant that combines Asian and French spices. As business continues to grow with Saffron, Sareen said he is excited for the future, and grateful for the success the restaurant has had so far. “I don’t see many people unhappy here,” he said with a smile. “So far, so good.” 7607 N. Oracle Road, #101 • Tucson 520.742.9100 • www.saffronaz.com
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profiles
T U C S O N
T A M A L E
C O M P A N Y
innovative dishes
“IT’S REALLY BECAUSE WE FOCUS ON ONE THING AND WE DO IT REALLY, REALLY WELL” 14
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Long before he thought of opening his own restaurant, Todd Martin’s friends told him his homemade tamales were good enough to sell. In November 2008, the long-time software executive decided to find out if they were right. With a menu based on the countless tamale recipes Todd and Sherry Martin have dreamed up over the years, the Tucson Tamale Company turned out to be an instant hit. In its April issue, Arizona Highways named it one of the state’s 25 best restaurants. “We got reviewed the first week we were open,” Martin remembered. “Any business takes a little while to get established but this year it’s been nonstop busy.” The restaurant has a growing circle of dedicated regulars, including out-ofstaters who always make sure to stop by on their way through town, he said. “It’s really because we focus on one thing and we do it really, really well,” said Martin, who added that he hadn’t wanted to open a “full-fledged restaurant.” “And we didn’t want to open a Mexican restaurant or a burger joint. We wanted something unique and different.” Everything at Tucson Tamale Co. is gluten-free, and most of the ingredients— except for a few like blue corn that have to be shipped in—are made locally. It’s also both vegetarian- and vegan-friendly, which many regulars certainly appreciate. The most popular dish at Tucson Tamale Co. is the Santa Fe, which mixes pork loin, green chile sauce and cheese. The next most popular, Martin said, is the traditional Green Corn Tamale, with fresh corn masa, roasted green chile and cheese. The recently introduced Blue Tamale has also been a hit with customers.
By Justyn Dillingham From there, the sky’s the limit. Tucson Tamale Co.’s menu skips across the globe in style. There’s the Little Italy (Italian sausage, sweet peppers, onions, marinara sauce), the Berkeley (a vegan tamale with black beans, fresh corn and red peppers), and the New Delhi, a one-of-a-kind curry tamale for those who can never get enough Indian cuisine. “It’s nowhere near traditional but people that try it absolutely love it,” Martin said. There’s also the Wisconsin Grilled Cheese, which comes as close as a tamale can to approximating the style of the most classically American sandwich of all. “We steam it then fry it so it’s crispy on the sides,” Martin said. There’s even the Dogmale, which manages to translate the famous Sonoran Hot Dog (a hot dog smothered in bacon, onion, tomatoes, pinto beans and cheese) into tamale form. If you’re more inclined toward the sweet than the savory, Tucson Tamale Co. also sells two dessert tamales: the Tahiti (grilled pineapple, mango and coconut masa) and the Pumpkin Tamale, which Martin said tastes just like pumpkin pie. There are even seasonal offerings, like the Thanksgiving tamale they whip up every fall which manages to combine all the various flavors associated with that holiday into one tamale. And that’s not all; their menu is continually evolving, and the only way to keep up with it is to keep stopping by. Summer hours are 10 a.m.-6 p.m., Monday through Saturday. 2545 E. Broadway Blvd. • Tucson 520.305.4760 • www.tucsontamalecompany.com
Fusion Wasabi For a fun dining experience, a visit to Fusion Wasabi hits the spot. Sit at a teppanyaki table and watch a chef prepare your meal right in front of you as you dine on Fusion’s fresh, innovative sushi rolls. For a real treat, order the Sky Blue Wasabi Ultimate Roll, lobster and shrimp topped with edible 24k gold flakes. 250 S. Craycroft Road, Suite 100 • 520.747.0228
Good News Radio Good News Radio Broadcasting believes in having a positive impact in our community. They own KLOVE 88.1 FM that has positive and encouraging music. They also are hitting the local and national news and issues with their “intelligent talk” KVOI 1030 AM. KGMS 940 AM is Christian talk and ministry. KCEE 690 AM plays the greatest pop classics from the ’40s through the ’80s. Good News Radio Broadcasting is the only radio group that is locally owned. They helped create the “This Is My Tucson” media campaign that is reminding people why they love Tucson, and encouraging folks to help make their community better.
OPENING SOON IN TUCSON May’s Counter 2945 E. Speedway Blvd. 520-780-2704
3222 S. Richey Ave. • 520.791.7200
Kazoku Sushi For fresh sushi, Tucsonans like to visit Kazoku, a centrally-located restaurant that specializes in sushi and Japanese cuisine. The inviting atmosphere encourages diners to come in, sit down and feast from the wide offering of dishes and sushi rolls on the menu. If you’re looking for something spicy, go for the Fireball roll with extra spicy tuna topped with eel sauce and chili sauce. 4210 E. Speedway Blvd. • 520.777.6249
BZ’s Pizza Pizza fans appreciate the attention to detail and quality ingredients at BZ’s Pizza. Brian Sorell, Co-Owner and Chef, crafts a variety of traditional and innovative dishes for the extensive menu. The menu features appetizers, salads, sandwiches and of course, pizza. Diners can try one of BZ’s specialty pizzas or create their own from a wide selection of toppings. 9431 E. 22nd St., #137 • Tucson 520.546.1402 • www.bzpizza.com Arizona Gourmet Living
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profiles
T H E
L O O P ,
T A S T E
O F
C H I C A G O
authentic
By Kelly Lewis
deep dish in the desert
It’s a place where everyone knows your name. The Loop, Taste of Chicago is a sports bar and restaurant that feels a bit like coming home ... only this home comes complete with deep dish pizza and to-die-for pastas. “We want to have a Cheers-type atmosphere here,” said Owner Mark Rusin. “We’re very kid-friendly, and we have little TVs and DVD players that come to the table so that the kids can watch a movie and the parents can relax, and have a glass of wine. We really want people to feel comfortable here and want to come back.” Like many small businesses in the middle of a bad economy, Rusin and his wife Marcie have struggled at times to stay afloat. They credit their loyal customers and reputable menu in helping them get through the hard times. “We have wonderful regulars here,” said Marcie Rusin. “People love the décor, the friendly atmosphere, the chef-prepared meals. There is always someone here you can talk to.” Indeed, the Rusins have worked tirelessly to make sure that the restaurant is authentic to a tee, going so far as to fly a renowned chef from Chicago to help them perfect their menu and their deep dish pizza, adding a bit of cornmeal to the crust to give it the perfect crisp. All of the memorabilia that adorn the walls are also reminiscent of the Midwest, with Cubs jerseys, Chicago posters, a handpainted, colorful “Illinois” mural and even Al Capone’s fingerprints from his arrest, collected during Mark’s career as a federal agent. After decades of living throughout the country, and because Marcie’s family was from Arizona, the Rusins decided to move to Tucson when Mark retired from years of police and federal bureau work. They settled in nearby Oro Valley, frequented a local pizza place, and one day decided to buy it. “We started coming here, eating here,” said Mark Rusin. “In 2007 we bought it. In 2008 we changed the name to The Loop, Taste of Chicago, and we’ve been doing it ever since.” The restaurant is very large, with three different seating sections 16
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plus a large outdoor patio area that can accommodate about 150 people and is available for parties and weddings at no additional cost. “We’ve been doing lots of weddings, and we can have a band and a dance floor there,” said Marcie Rusin, who helps plan events for that part of the restaurant. The restaurant is also becoming a more frequent hot spot for nightlife, holding a variety of holiday parties and theme nights. Wednesday nights, for example, are “Ladies Nights” with a full pasta and salad buffet just for women, and karaoke is held on Saturday nights. Popular dinner entrees include the ‘Fish and Chips,’ pubbattered Haddock served with French fries and tartar sauce, Chicago-style hot dogs, and, of course, the deep dish pizzas, which come as individuals serving one, or as ‘regulars’, which serve two to three. The hard part comes in deciding what flavor to order. “The Fed” includes mushrooms, Italian sausage, pepperoni, tomato sauce and mozzarella cheese, while “The Heart Stopper” has sauce, mozzarella, ground beef, Italian sausage, bacon, pepperoni and ham. Other specialty pizza options are available, too. With great food, great prices and great service, it’s no wonder The Loop, Taste of Chicago, recently won the Arizona Small Business Development Center’s 2010 Success Award. Looking at the photos taken of family and friends, local Little League sports teams and the hand-drawn cartoons created by kids that adorn the walls, it’s clear they didn’t do it alone. The Loop, Taste of Chicago has the support of a happy, colorful community. And the Rusins wouldn’t have it any other way. “We have tremendously loyal customers,” said Mark Rusin. “Through the down economy, the recession, through road construction outside of our restaurant, we’re still hanging in there.” 10180 N. Oracle Road • Oro Valley 520.878.0222 • www.thelooptasteofchicago.com
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from the kitchen
finding his
culinary potential
Interviewed by Carrie Bui
Arizona Gourmet Living (AZGL) talks to Executive Chef Ramon Delgado (RD) from Desert Diamond Casinos and Entertainment about the joy of cooking.
AZGL: Why did you choose to become a chef? RD: I was lucky that I spent my young adult life in Palm Springs, a Mecca for fine dining and golf. I worked at several fine dining locally-owned restaurants and then I went to work for Marriott’s resort, their flagship five-star property in Rancho Mirage, Calif. There, I learned just about everything that I could learn attending a culinary school. I got the same accreditation through their culinary school program. I really liked what I could achieve as a chef, from the culinary standpoint as far as being creative to the managerial aspect of being able to coordinate a large group of employees with the same culinary aspirations and create a memorable experience for our guests. I also like the fact that in cooking you get immediate feedback from whoever tastes your food; there’s instant gratification when something is well executed. AZGL: What is your background and training in cooking? RD: I learned that the most important basis to become a solid cook/chef is to learn French cooking techniques. Every menu that you can experience at any restaurant in the world has some amount of inspiration from French cuisine. My background is catering; I excelled at it and, besides fine dining, it is the most challenging culinary branch. AZGL: How would you describe your cooking style or cooking philosophy?
“AS A CHEF YOU HAVE TO BE PREPARED TO WEAR MANY HATS AND ALWAYS BE APPROACHABLE—ALWAYS.”
RD: My cooking philosophy is to have consistent recipe execution, all done on a consistent basis. The biggest praise a culinarian can get is from someone to come back to your establishment and tell you that your food tastes the same as the very first time that they visited you. You must also, however, be flexible to accommodate any special requirement and be able to improvise at a moment’s notice. A precise balance must be achieved. AZGL: What is your favorite food to eat? To make? RD: I have simple tastes. I enjoy herb roasted chicken the most. But any time that I get to spend with my family at a dining spot is really what I enjoy.
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AZGL: What are a few ingredients you always have to have on hand? RD: It depends on what you are planning to cook. I like to develop the different layers of flavors in a dish. I accomplish this by having fresh herbs—such as thyme and rosemary—always available. Fresh garlic is also a must. I really like smoked pimento (Spanish paprika). A well-stocked pantry is important if you want to get creative in the kitchen. Besides, it is more fun. AZGL: What do you bring to the restaurant as a chef? RD: I provide the enthusiasm and the drive. I’m able to entice the whole team to prepare and execute at their best. It is true what they say, chefs are teachers, counselors, mediators, mentors, friends, etc. As a chef you have to be prepared to wear many hats and always be approachable—always. AZGL: Do you have a signature dish? What is it and how does it represent your cooking style? RD: I’m proud of every menu item that we serve. I’m fortunate that I can create menus from inception, developing recipes from start to finish that eventually end up on the table for our guests. Cooking with quality food reflects well in what you serve. My style is creating appetizing food that anyone can appreciate. AZGL: What was your favorite meal? RD: Breakfast food—cooked by me—is my favorite. AZGL: What’s one thing people would be surprised to know about you? RD: I’m not a crazy fan but I enjoy listening to The Beatles music quite often. I have all of their albums and rare cuts. It makes me happy. Also, I’m crazy about my wife. 7350 S. Nogales Highway • Tucson 520.294.7777 • www.desertdiamondcasino.com Arizona Gourmet Living
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on the vine
Autumn a crushing time of year
By Jeanne Christie Autumn Crush … when glorious Indian summer starts and brilliant fall colors and aromas massage the senses, winemakers of the Northern Hemisphere prepare for what is affectionately known as crush. When vineyard leaves begin to turn a bright yellow and the earthy scent from the drying vine leaves permeates the air, wineries are gearing up for a new vintage. What, you might be asking, is crush? It is the season for picking, crushing and fermenting wine grapes. For the wine regions of the world, crush is the busiest and most important time of the winery year. Excitement and electricity fill the air as vintners start to watch the weather reports, keeping their fingers crossed and hoping for fair skies. As crush approaches, wineries take many steps to prepare. The first thing a winery will do is hire additional workers to help in the winery’s cellar, kindly known as “adding some cellar rats.” This extra help will assist in getting the barrels and the stainless steel tanks clean and ready. They also lend a hand in the last minute bottling of the wine that has been aging in those 20
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barrels and tanks; wine whose time is ready. This is an annual process, a cycle that empties the tanks and barrels which are needed for the incoming grapes. During this time, winemakers will be spending a great deal of time in the vineyards checking and rechecking the ripeness of the grapes. They do this with finely tuned instruments to determine the technical ripeness of the grapes, including pH balance and sugar levels (called brix). Winemakers also rely on their personal judgment by tasting the grapes to ensure the maturity of the grapes. If the grapes are close to being prime, it is the moment to hire picking crews. My husband, Dan McCoog, is a home winemaker. I have had the insightful experience of helping him pick grapes for his wine. I can honestly say that grape picking is one of the hardest and the most back-breaking jobs there is. You can only get friends and family to do it once and after that they always seem to be busy at this time of year; they don’t answer phones or doorbells. Very strange.
Crush is such a wonderful time. The air is alive with the pleasant aromas of grapes; it is everywhere. Of the most popular wine grapes, the early ripeners that arrive at the winery first are the ever popular Merlot and Chardonnay. Next comes the sensational Pinot Noir grapes and after that, the food-friendly and yummy Sauvignon Blanc and Zinfandel. Finally, last but definitely not least, is the elegant Cabernet Sauvignon. Depending on the weather of the summer, there are times when Cabernet Sauvignon will be picked as late as November! Back at the winery, everyone is anxiously awaiting the grapes to arrive. The area where the winery receives the grapes is called the crush pad, which is where the trucks full of grapes go, usually located in the back of the winery. The grapes are then loaded into a huge destemmer-crusher machine that removes the stems and gently breaks the skins of the grapes. Once the grapes pass through the destemmer-crusher, they become what is called must. The must is now pumped into barrels or stainless steel fermentation tanks. This is where fermentation, which turns sugar into alcohol, will take place. The air in the cellar is full of a wonderful blend of grapey-fruity fermentation aromas. There is constant activity everywhere you look and everyone is all abuzz about how great the vintage will be. Such an exciting time! Once in the stainless steel tanks, the must will form a cap at the top of the tank that is made of the skins and seeds of the grapes. The cap must be continually punched down by the cellar rats so that it does not become dry and exposed to bacteria. Once the cap dissolves, the must is pumped to the presses and turned into the new vintage of wine. Crush is just about over. The wine is finished for now and put to bed for the winter in nicely stacked rows of barrels. Let the festivities begin! It is time for the harvest or crush party. Yay! Everyone gets together for one last hurrah! The winery owners, full-time administration and tasting room staff, winemaking and vineyard staff, the cellar rats hired for the crush, friends and families all join together for one last party. The food,
wine and music are often legendary. The hard work, the long hours, the funny foibles and the good times, all get exaggerated a bit and turn into winery mythology and fine memories. Also during this time, some of the wine regions will have Harvest Fairs. The most notable in my mind is the Sonoma County Harvest Fair in Santa Rosa, Calif., which is held on the first weekend of October. You are able to taste all of the gold and silver medal wines from the local wineries along with great music and even grape stomping contests! Local art, crafts and all of the incredible produce from the local farms are on display. It is a fantastic time and should not be missed. Well, that is the end of my ever loving story of crush. It is my favorite time of year and I look forward to it all year long. If you haven’t been fortunate enough to experience an autumn crush, it is a great time to visit wine country. May you all live to at least enjoy one and live for many, many more crushes! Again, many special thanks to my co-conspirator, Dan McCoog. Also, thanks to Dry Creek Vineyards for providing the photos of autumn crush. Jeanne Christie has been a wine professional for most of her adult life, including wine writing, winery public relations and marketing, wine education, wine buying and wine sales. Jeanne is a professional Wine Judge as well and is currently a Wine Consultant for Wine-ovations. She can be reached at jeanniewine-ovations@q.com. Arizona Gourmet Living
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Clockwise from Top This Page: Tucson Symphony Orchestra - George Hanson, Musical Director and Conductor • Open Studio Tour - Liz Vaughn, Artist • Arizona Opera - “Carmen” • Tohono Chul Park - Adam Block, Artist • Arizona Theatre Company - Anna Aimee White & Matthew LaBanca in “Backwards in High Heels”; Photos by Frank Atura
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A Z G L H I G H L I G H T S T U C S O N ’ S P R E M I E R A R T S A N D C U LT U R E O R G A N I Z AT I O N S By Danielle D’Adamo Fall 2010
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the finer things
It’s that time of year again! Theatergoers, museum trekkers and art enthusiasts alike come out in droves to see what the city has in store for its fall season lineup. Arizona Gourmet Living has selected just a few noteworthy events to pencil in your calendar.
Arizona State Museum - Acoma and Laguna pottery, 1860-1990. Photo by Jannelle Weakly
Arizona Opera Now in its 39th season, Arizona Opera is one of only three companies in the United States that performs in two cities. This fall marks the debut of a new production of “Carmen” (November 1314), the wild and beautiful gypsy in 19th century Spain. Audience members can even experience the show on stage with Bull Ring Seating. This special ticket includes a seat on stage in the toreador’s bull ring for Act I and II, a pre-performance sangria reception in the Green Room, and commemorative photo with the cast. Seating is extremely limited and is on a first come, first served basis. 260 S. Church Ave. • Tucson 520.293.4336 • www.azopera.com
Broadway in Tucson - “Mysterious Ways” featuring Kadejah Oné (Church Soloist) and Phillip Brandon (Preacher). Photo by Scott Suchman
Arizona State Museum Known as the oldest and largest anthropology museum in the Southwest, the Arizona State Museum is currently celebrating 2,000 years of Native pottery-making traditions in the Southwest. One of its permanent exhibits is the Pottery Project featuring a collection of Southwest Indian pottery that showcases more than 150 choice specimens from the larger, renowned collection of 20,000+ whole vessels. The Pottery Project includes the Arnold and Doris Roland Wall of Pots, video interviews with archaeologists and native potters, and hands-on experiences. 1013 E. University Blvd. • Tucson 520.621.6302 • www.statemuseum.arizona.edu
Tucson Symphony Orchestra - Violinist Alexander Sitkovestsky
Arizona Theatre Company As one of the most dynamic theaters in the country, Arizona Theatre Company has been entertaining patrons for the last 41 years. Its new season opens with the Southwest premiere of the musical “Backwards in High Heels” (October 7-24), a journey through the life of Hollywood goddess Ginger Rogers. Next is “Ma Rainey’s Black Bottom” (November 11-28), starring renowned recording artist Jevetta Steele as the legendary blues singer. The fall season also includes a limited engagement presentation of “Romeo and Juliet” (November 11-14), performed by the Acting Company and Guthrie Theater. 330 S. Scott Ave. • Tucson 520.884.8210 • www.arizonatheatre.org
Ballet Arizona - “A Midsummer Night’s Dream” Photo by Rosalie O’Connor
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Ballet Arizona While many fall festivities are close to home, this striking and elegant production is definitely worth the drive. Ballet Arizona is celebrating its 25th season with IB Andersen’s full-length creation of “A Midsummer Night’s Dream” (November 5-7).
the finer things
Having received rave reviews at its world premiere in 2008, this perfectly choreographed ballet is based on William Shakespeare’s magical romantic comedy. Featuring some of the most extravagant eye candy ever seen at Phoenix’s Symphony Hall, it’s the perfect start to yet another stunning season for Ballet Arizona. 75 N. 2nd St. • Phoenix 602.381.1096 • www.balletaz.org
Broadway in Tucson As part of the nationally recognized Nederlander Producing Company, Broadway in Tucson has brought countless crowdpleasing shows to Southern Arizona since its debut in 2004. This fall, the company presents “The Color Purple” (November 2-7), a musical based on the classic Pulitzer Prize-winning novel by Alice Walker and the moving film by Steven Spielberg of a woman named Celie, who finds her unique voice in the world. Next is the ‘tale as old as time’ Broadway musical “Beauty and the Beast” (November 23-28), based on the Academy Awardwinning animated Disney film. Tickets can be purchased online or over the phone. 100 N. Stone Ave., Suite 905 • Tucson 520.903.2929 • www.broadwayintucson.com
Open Studio Tour A Tucson tradition for nearly 25 years, the Open Studio Tour is a free, self-guided tour that provides an up close and personal look at local artists. Sponsored by the Tucson Pima Arts Council (TPAC), this event features both prominent and emerging artists working in a wide range of media, including bookmakers, sculptors, photographers, ceramic artists, fiber artists, metalsmiths, glass blowers and painters. The tour takes place the second weekend of November (Saturday the 13th and Sunday the 14th) and is open from 11 a.m. to 5 p.m. Map out your own route by reviewing the online program at TPAC’s website. 520.624.0595 • www.tucsonpimaartscouncil.org
Tohono Chul Park The award-winning Tohono Chul Park is celebrating its 25th anniversary by hosting a number of events this fall, including the family-favorite Park After Dark event beginning October 22 from 5 p.m. to 8 p.m. The exhibit Night Moves: Images after Dark will depict a range of nocturnal themes, including astronomy, lightning and creative portraits of evening in the desert. Another exhibit entitled Encaustics: Visions in Wax will showcase the art technique of combining wax with pigments and other materials by local artists. 7366 N. Paseo del Norte • Tucson 520.742.6455 • www.tohonochulpark.org
Tucson Museum of Art Located in historic downtown, the Tucson Museum of Art features original and traveling art exhibitions focusing on the American West and much more. This fall, take a step into history with the exhibition The Journey of Lewis and Clark, opening October 23. With paintings of Montana artist Charles Fritz and watercolorist Michael Haynes, this exhibition is a must-see for history buffs and western art fans alike. Visit the exhibition for free November 19-21 when the museum presents its annual Holiday Craft Market. Highlighting more than 100 of the Southwest’s best artists, it’s the perfect place to find that unique gift for someone special. 140 N. Main Ave. • Tucson 520.624.2333 • www.tucsonmuseumofart.org
Tucson Symphony Orchestra As the oldest symphony orchestra in the Southwest, the Tucson Symphony Orchestra (TSO) is celebrating its 82nd season with an exclusive Classic Series. George Hanson begins his 15th season as Music Director and Conductor of the TSO conducting Mozart’s Piano Concerto No. 21 from the keyboard on the opening night program, Mozart and Beethoven’s “Eroica” on Friday, October 22 at 8 p.m. and Sunday, October 24 at 2 p.m. at Tucson Music Hall. The TSO Classic Series continues with Tchaikovsky and Friends featuring violinist Alexander Sitkovetsky performing Bruch’s “Scottish Fantasy for Violin” on November 19 and 21. 2175 N. Sixth Ave. • Tucson 520.882.8585 • www.tucsonsymphony.org SPECIAL GAL LERY EVENT
Jane Hamilton Fine Art The Last Rose of Summer, is a retrospective in honor of Rose Johnson, an Arizona artist with far reaching influence and intrigue, who unfortunately passed away unexpectedly during a trip to Bali in 2009. In honor of her birthday, her life, and her large collection of stunning artwork, Jane Hamilton Fine Art is organizing a retrospective at The Westin La Paloma resort in Tucson, Ariz. on October 2, 2010, the day Rose would have celebrated her 50th birthday. This is a special event, with many collectors and galleries gathering to share their Rose Johnson paintings, to celebrate Rose’s extensive body of work and her life as an artist. Rose led a passionate life, and her work exudes her powerful essence and her bold beauty. 520.529.4886 • www.janehamiltonfineart.com Arizona Gourmet Living
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antique odyssey By Justyn Dillingham
A STROLL THROUGH THE CLUTTERED WONDER OF TUCSON’S SECONDHAND SHOPS
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at home
Tucsonans love antiques. You can’t drive down a major Tucson street without noticing at least one antique shop—usually with another antique shop right next to it, and a sign advertising a flea market, estate sale or yard sale dimly visible in the foreground. There’s even a part of town known as the “antiques district,” on Grant Road between Campbell Avenue and Craycroft Road. It’s easy to feel a little overwhelmed by all the choices. Antique lovers tend to fall into two categories. There are those who go in search of one specific item, and those who simply enjoy wandering around the stores in search of unexpected treasures. Regardless of which category you fall into, any of these stores offer more than enough to occupy you for hours. But remember to step lightly: Many of the items in these stores are irreplaceable and highly fragile. As you begin your antiques odyssey, you’re greeted by the two little lion statues that guard the door of Antiques Etc., tucked away on the corner of Grant and Country Club. The store houses an impressive collection of elegant yet reasonably priced items ranging from painted vases and lamps to wicker baskets to fine silverware. If you’re looking to add a touch of class to your home, Antiques Etc. would be an excellent first stop. A quick stroll to the west of Antiques Etc. and you’ll find yourself at the door of Antique Presidio, where the conversation pieces include a cigarette machine, an antique metal coffee grinder and a display of antique personal items like a hand mirror and brush, opera glasses and button hooks. Wooden horses watch you from their perches atop old wooden cabinets as you peruse what turns out to be an impressive collection of old hardbound books. If you’re in the market for a wardrobe with a full-length mirror, a handcrafted painting from Peru, or a mounted globe, this is the store for you. If your tastes run toward beautiful antique furniture, Tom’s Fine Furniture & Collectibles is the way to go. Walking through the doors is like stepping into another era; you’re immediately surrounded by the kind of painstakingly hand-crafted items— some of them dating back to the 18th century—that can transform the mood of an entire room. There’s also a large display of flatware and dishware, and plenty of antique jewelry to admire. From brass beds to grandfather clocks to picture frames, Tom’s has it all; anyone who ever paused in front of an old painting in a museum and gazed longingly at the furnishings should feel right at home here. Among the perks at the family-owned and operated Christine’s Antiques are a remarkably large collection of antique dolls and dollhouse miniatures. There are also odd knick-knacks—our favorite find was a set of antique corncob-shaped plates. You can browse through old WWI-era sheet music or pick your way through old-fashioned tie-tacks in search of just the right one to spruce up your office suit. Christine’s has been around for more than half a century, and the owners are always on hand to help you pick something out.
If you’re shopping for the dad who has everything, the Elegant Junque Shop, just a few steps away from Christine’s Antiques, is a superlative choice. Among other things, they’ve got antique sports memorabilia, a stack of old comic books, and more odds and ends than you could begin to count. They also have a remarkable display of old wax cylinders and, as of our last visit, a beautiful 1915 film projector. After that, it’s time to cross Speedway to discover Copper Country Antiques. At 33,000 square feet, Copper Country is the largest antique mall in Tucson, so it may be a good idea to reserve the better part of an afternoon for your visit. You may find yourself flipping through dusty old children’s picture books or lingering over beautiful antique wooden desks. You also can ogle WWII-era trinkets through a glass case or plop down on a plush couch. If all that antiquing starts to take a toll on your shoes, you can break for lunch at Copper Country’s inhouse restaurant, the Buffalo Bistro, open Tuesday through Saturday from 11 a.m.-3 p.m.
Antiques Etc. 2319 N. Country Club Road • Tucson 520.322.6269 Tuesday-Saturday 10:30 a.m.-4:30 p.m.
Antique Presidio 3024 E. Grant Road • Tucson 520.323.1844 • www.antiquepresidio.com Monday-Saturday 11 a.m.-5:30 p.m. Sunday Noon-5 p.m.
Christine’s Antiques 4940 E. Speedway Blvd. • Tucson 520.323.0018 • www.christinesantiquestucson.com Monday-Saturday 10 a.m.-5:30 p.m.
Copper Country Antiques 5055 E. Speedway Blvd. • Tucson 520.326.0167 • www.coppercountryantiques.com Monday through Saturday 10 a.m.-6 p.m. Sunday 11 a.m.-5 p.m
Elegant Junque Shop 4932 E. Speedway Blvd. • Tucson 520.881.8181 Monday-Saturday 10 a.m.-5:30 p.m.
Tom’s Fine Furniture & Collectibles 5454 E. Pima St. • Tucson 520.795.5210 Monday-Saturday 10 a.m.-6 p.m. Sunday 11 a.m.-4 p.m. Arizona Gourmet Living
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at home spotlight
Karimi Rugs high-quality & handmade
By Justyn Dillingham
Amir Karimi knows rugs, and he likes to share his knowledge with his customers. His motto, said the owner of Karimi Rugs, is “I travel through the world and find the best rugs so you don’t have to.” Karimi Rugs carries only high-quality handmade rugs, including Navajo, Pakistani, Afghan, Turkish, Iranian, Tibetan, Chinese and Indian rugs. Karimi is a 20-year-plus veteran of the rug business, and he specializes in helping customers pick out just the right item for their house. That’s why, he said, he allows customers to try out a rug at home before making the purchase final. “A rug is a piece of art on the floor,” Karimi said, and one that ties all the different elements of a room together, “so I want them to see 28
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the rug in their home before they purchase it.” If you already have a handmade rug in need of cleaning or repairing, Karimi Rugs also offers those services. They’ll provide a free estimate of the cost, and even do free pickup and delivery. Karimi emphasizes that his store is a friendly place, without any pressure to buy. “I want people to come to my store, have a nice Persian tea, then we go from there,” Karimi said. “It’s a very relaxed atmosphere.” They are open 10 a.m.-6 p.m., Monday through Saturday and 12 p.m.-5 p.m. on Sunday. 3630 E. Fort Lowell Road • Tucson 520.319.8280 • www.rugstucson.com.
Zócalo, Unique Furniture, Decorative Items Zócalo is unlike any furniture or home goods store in Tucson. Owners Robert and Karri Stowe have turned their passion for travel into a thriving business that brings an unparalleled inventory to Arizonans: larger furniture pieces, beautifully hand-painted furniture, and one of the finest hand-cast collections of pewter in Tucson. When you’re looking for one-of-akind pieces, handmade furniture or decorative items with an Old World sensibility and an unmatched sense of style, you can either travel the globe … or simply take a trip down to Zocalo! Monday–Friday: 10 a.m.-6 p.m. Sundays: by appointment 3016 E. Broadway Blvd. • Tucson 520.320.1236 • zocalofinefurniture.com
Tune in to La Raza 1210 AM La Raza 1210 AM offers listeners of all ages regional Mexican music from the ‘80s and ‘90s as well as today’s hits, with programming that focuses on local news, sports, politics and more. Listen throughout southern Arizona and northern Sonora. Tune in to La Raza 1210! For upcoming events and more, check their website. 520.889.8904 • www.laraza1210.com
Rug Resource has a new location! Rug Resource is celebrating more than 30 years buying and selling Oriental rugs. From machine-made to hand-tufted, handwoven and hand-knotted, these unique, one-of-a-kind rugs are carefully chosen for the harmony of their color palette and the proportionality and sheer beauty of their design. Rug Resource offers rugs in many varied designs with a range of colors, from floral to geometric in contemporary, tribal and Southwestern. They also offer a number of reversible rugs. Rug Resource is now at its new location at 2870 E. Skyline Drive, Suite 170. Its hours are Monday through Saturday, 10 a.m.-5 p.m. 2870 E. Skyline Drive, Suite 170 • Tucson 520.321.4272 • www.rugresourcetucson.com Arizona Gourmet Living
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body beautiful spotlight
chic modern By JoEllen Lowry
Open since October 2009, stylists at Gloss Salon have more than 150 years of combined experience. They specialize in hair color, cutting and styling, as well as permanent waves, facial waxing, hair extensions and Keratin Complex treatments. Owner Stephanie Welch has been a hairdresser for 21 years. “I wanted to open my own salon to work smarter, not harder, and to spend more time with my children,” said Welch. Nine other women work at the salon as independent contractors. They all have several years of experience as hair stylists. Gloss Salon is chic, and according to Welch, “The salon décor is inviting because it is girly and modern; however, we welcome men to have their hair care needs met also, and make them feel welcome.” Debbie Shepherd, a stylist at the salon, is also a Senior Color Educator for John Paul Mitchell Systems Company. She has been a licensed cosmetologist for 34 years. “I specialize in hair coloring of course, but am an expert in corrective coloring. I also keep up-to-date on the newest styles and customize the cut and color to the client’s face, body and lifestyle. I love to do up-dos for special occasions, and would love to customize something for you. I invite anyone who wants that most relaxing professional experience ever to come see us at Gloss Salon.” The women at the salon live by the same motto of striving to make an honest living by providing quality service in a respectful, joyful atmosphere to enrich the lives of their families, customers and friends. 7923 N. Oracle Road • Oro Valley 520.219.7312
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body beautiful
Plexus Pilates
Hairspraz
At Plexus Pilates, one of the first things they try to teach new clients is that exercise doesn’t have to be painful to be effective. Plexus offers a variety of programs for almost any budget. “Our mission is to bring pilates to a wider group of people,” said Jamie Scerbo, Owner of Plexus.
Hairspraz offers everything you need. Stop by the salon for hair coloring, highlighting, perms, cuts and great styles. Hairspraz also offers manicures, pedicures and full body waxing. Annabelle, Debbie, Erika and Ginnie will serve you with a smile. Call for appointments.
12130 N. Dove Mountain Blvd. • Marana • 520.745.2837 6761 E. Tanque Verde Road • Tucson • 520.745.2837 Re-opening after expansion Plexus Central • Tucson 520.745.2837 • www.plexuspilates.com
9425 E. Golf Links Road • Tucson • 520.290.8112
Belle Chic Salon Spa
Divinity Salon specializes in African-American haircare. Their services include relaxers, hair straightening, color, cuts, extensions, facial waxing, makeup artistry, manicures and pedicures. They carry Illusions Makeup, a line that was created for women of color. Illusions’ owners are celebrity makeup artists. They also have their own line of body products. You can visit them at www.divinitysalonaz.com.
Bringing a metro feel to our desert, Belle Chic Salon Spa Boutique delivers the style you desire. Enjoy a designer cut and color and a relaxing spa day, in one spot. Offering cutting-edge services like Keratin Complex and GelToes, Belle Chic is your beauty fashion resource.
2939 E. Grant Road • Tucson 520.327.7000 • www.divinitysalonaz.com
6691 N. Thornydale Road (near Costco) • Tucson 520.544.7788 • www.bellechicsalon.com
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readyfor a change? Lydia Vasile’s first hairdressing client was her most demanding. She still remembers the first time she cut hair, and it was her own. She disappeared from her parents’ sight one day when she was a child and shocked her parents by reappearing with short hair. After that, she dreamed of operating a hair salon aboard a luxury airliner. The next haircut she remembers came when she was in the eighth grade, when her hair was cut by a neighbor. “She played with my hair. She didn’t style it–just cut it,” Lydia said. After the cut, the neighbor manipulated Lydia’s hair with her fingers to create a wave in it. “The kids at school noticed right away,” Lydia said. That haircut changed Lydia’s life. The revelation that simple manipulation could change the appearance of both the hair and the person under it inspired her. As time went on, she was more and more drawn to the idea that she had found her adult career. “I said, ‘That’s it. I have to go to school to learn,’ ” she said. “I have a few memories in hair.” Her hairdressing career started in Europe and eventually brought her to Tucson and to European Hair by Vasile on East Broadway at Kolb Road, where Lydia specializes in hairstyles that work with a woman’s age, hair type and lifestyle. A good haircut, a brighter color, or a new style can make as much difference to how a woman feels and how other people respond to her as it does to how she looks, Lydia said. “All the time I teach my customers that you feel good, you look good,” she said. “When you’re ready for change, we can do it ... I want you to look good.” The salon is open Monday-Saturday 9 a.m. – 6 p.m. 6923 E. Broadway Blvd. • Tucson 520.298.HAIR • http://emol.org/vasile
Chez Josef Chez Josef specializes in personalized hair care. The salon offers a no-charge evaluation so a prospective client can meet stylists, talk about options for styling, color, length, etc. The salon offers creative and unique jewelry from local artists. Chez Josef is a great place to discover your own beauty style! 3010 E. Broadway Blvd. • Tucson 520.327.5711
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IN THE OLD PUEBLO
body beautiful
By JoEllen Lowry As it begins to cool off, the saguaro blossoms long gone and monsoon rains finally behind us, the mountains in the Southwest beg to be explored. If you live in Tucson, you’re never more than a 20-minute drive away from an outdoor adventure, and opportunities abound for novice and expert hikers alike. Take a short, flat hike in the Saguaro National Park, or make a day of it by taking a steep trek with several switchbacks in the Coronado National Forest. “In the winter, the hikes in the desert can be spectacular, while in the summer you want to be in the mountains,” said Michael Humphrey, President of Arizona Trailblazers Hiking Club. In the fall, though, all areas for hiking are accessible and enjoyable in Tucson. Before setting out, make sure you have all of the proper gear, which can be purchased at local trail shops such as Summit Hut, or larger stores like R.E.I. “First and foremost, you are exponentially more likely to enjoy yourself in the outdoors if you are wearing the right footwear,” said Frank Camp, Marketing Manager of Summit Hut. “Being prepared for your environment is key. Here in the desert Southwest, sun protection is paramount ... Plus, being aptly prepared for flash floods and other first-aid solutions is important.” Equally important is being prepared out on the trail, said Matthew Nelson, nature writer and professional Outdoor Guide. “Bring a lot of water. The sun is our biggest nemesis,” he said. “Water, water, water.” Not many trails have water along the way— especially water that is safe to drink. “With a sombrero and a gallon of water, you can go anywhere,” added Nelson. The Southwest isn’t all about heat, though. “I think people will often underestimate how cold it can get here. Being prepared for winter conditions is just as important,” said Nelson. During the winter months, be sure to call the park service to check on trail conditions, as many may not be safe due to ice and snow. Note that all directions to the trailheads are from central Tucson. Before going on any hikes, be sure to familiarize yourself with trail maps for these areas. Also, consult a quality trail guide for more information about the landscape and the trails you will be exploring.
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Coronado National Forest and its various trailheads and facilities frequently, you’d be well suited to go ahead and get the annual pass, good for one year from date of purchase, for only $20. Directions: Head east on Tanque Verde Road and turn left onto the Catalina Highway. Stay on the Catalina Highway as the road winds up through the mountains. There are several overlooks where you can pull off and enjoy scenic views along the way. Turn right on Ski Run Road and stay straight as you continue up a service road. You’ll then turn left into the parking lot where you see a sign that says “Forest Trail.” The trailhead is just past the parking lot on the left beyond a traffic barrier, farther down the same forest service road.
Yetman Trail When asked what his favorite trail is, Nelson replied, “Usually it’s the trail I just hiked on.” While many hikers share that sentiment, he did finally narrow it down to a few, one being the Yetman Trail. The trail is named after David Yetman, a man best known for hosting “The Desert Speaks.” Located in Saguaro National Park West in the Tucson Mountain range, it’s about a 12-mile hike out and back. If you are pressed for time, you can take two cars and park one at each end of the trail. Fall is a great time for this hike as it begins cooling off and the wildlife is still active. Many have been known to spot gila monsters on this trail, along with various other reptiles and birds. You may want to take a guidebook with you if you’re interested in identifying desert life. “As far as desert hiking goes, I really like the David Yetman trail. It’s got prime Sonoran habitat,” Nelson said. “After five minutes on the trail, you’re immersed in wilderness ... you can’t see, hear or smell the city.” Directions: To get there, take Speedway Boulevard west past I-10. Take a left on Camino de Oeste, and it will take you straight to the parking lot for the trailhead. Wilderness of Rocks Trail If you’re looking for a long scenic drive up the Catalina Highway and a great hike to match, the Wilderness of Rocks Trail is it. This trail has some of the most diverse surroundings, leading you through riparian vegetation and large stretches of mature wooded areas. If you want to get away from the saguaros and cholla, this trail is your best bet—not to mention the spectacular views along the way, including many rock formations and picture-perfect long distance views. Don’t forget your camera on this one! If you are hiking in the late fall, be sure to dress warmly, as it gets a bit chilly at such high elevations. Exploring this area in the winter is not recommended, due to probable ice and snow. Hiking a trail like the Wilderness of Rocks requires you to purchase a day pass for $5. If you know you’ll be visiting the 36
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Douglas Spring Trail in the Rincon Mountains If you’re looking for a family hike, try the various interconnecting trails in Saguaro National Park. “You can do a short little loop or a quick out and back,” said Nelson. One notable loop hike takes you to the Garwood Dam and is a little more than five miles. All along the trail you will be surrounded by saguaros and desert wildlife. Keep an eye out for the jackrabbits, ground squirrels and mule deer that are known to wander these parts. Start out on the Douglas Spring Trail, then take a right at the Garwood Trail. Stay on this trail until you reach the Carrillo Trail. Turn left and follow the old roadbed up towards the Garwood Dam. You’ll see the dam that was built more than 50 years ago and briefly supplied water to the later abandoned ranch. Continue on the Carrillo Trail until you reach the Douglas Spring Trail again and turn left. Continue until you reach the trailhead. Directions: Go east on Speedway Boulevard until it dead-ends at the parking lot for the trailhead. Wasson Peak Another notable hike in west Tucson is the hike to Wasson Peak in Saguaro National Park. You can either take the Hugh Norris Trail or the shorter King Canyon Trail. Both lead to the highest point in the Tucson Mountain range. “This is the highest peak in the park at 4,687 feet,” said Humphrey. “From the top of Wasson Peak you can see the whole of the Tucson area.” You won’t want to miss some amazing petroglyphs below while walking through the wash, so keep an eye out. “That sense of discovery is what keeps me hiking over and over again ... the cultural history,” Nelson said. “People have been living here and hiking here and experiencing these mountains for a long time.” Once you reach the summit, you go back the way you came until you return to the trailhead. Directions: Head west on Speedway Boulevard and turn right on Kinney Road. Shortly after you pass the Arizona-Sonora Desert Museum you will see parking for the trailhead on your right. “Tucson is home to some of the most diverse landscapes in the country, and a lot of it is easily explored on hiking trails,” Camp said. Keeping these landscapes preserved is important for all Tucsonans who enjoy the outdoors, so please remember to always follow the Leave No Trace ethic while you are out on the trail— “take only pictures, and leave only footprints.”
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escape ‘n explore
Tubac historic
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By Karrie Welborn • Photos by James L. Welborn
The world of the 21st century is one of instant contact and constant interaction. Earth’s population careens along an information highway with so many side roads and side shows that the brain spins, no longer able to determine which virtual destination is next or what tasks are simultaneous priorities. For some in this whirlygig of communication options, there is a desire to step back, slow down, and...breathe...again. Taking time to escape the globe-shrunk universe and explore beyond the digital intricacies of the daily regimen becomes imperative in order to clear the brain and allow for wisdom as well as information. One option, to avoid being lost in the cacophony of
all things digital, is to walk away from the screen and take a literal trip to a tangible destination. It is important to occasionally leave the macrocosm spinning and re-enter the brick and mortar microcosm of real-time, real-life, actual exploration. The neighboring Arizona communities of Tubac and Tumacacόri, 50 miles south of Tucson, lend themselves to an exploration of history, art and fine dining. Although six miles separate the two towns, they are forever together in the history of the area. Historical remains are visible and touchable in both communities, and both have official historic parks and museums protecting and illuminating their history.
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In addition, Tubac is an artist’s colony complete with sculptures—American, Mexican and Mayan—folk art, metal works and a fine arts gallery. When fine dining is included, the Tubac-Tumacacόri area becomes nourishment for the body as well as the mind and heart. HISTORY The Tubac/Tumacacόri geography has had several cultural changes over the centuries, and five national government flags flying overhead—Spain, Mexico, Confederate Union, Arizona Territory and the United States of America. The area’s history begins at approximately 300 B.C. with the Hohokam culture, a sophisticated, scientific and artistic-minded people who lived in the geographic area between what is now the Gulf of Mexico all the way north to the Flagstaff, Ariz. area. The Hohokam engineered an intricate canal irrigation system which allowed them to grow maize, squash, tobacco, beans and cotton. The art of the Hohokam was as advanced as their irrigation canals. Centuries before the same technique occurred in Europe, the Hohokam created jewelry by etching decorative shapes on shells. Although the culture flourished for hundreds of years, its people ultimately disappeared. Both the Tohono O’odham Nation (Desert People) once known as the Papago and the Akimel O’odham, often called Pima, are said to be their descendants. In the middle of the 17th century, Spanish missionaries (Jesuits) began exploring the area. Father Eusebio Kino established the Tumacacόri mission in 1691. By 1752, in an attempt to protect the area from the Apaches, a presidio (fortress) was built at Tubac, but was subsequently moved to the Tucson area. The ruins of the original presidio in Tubac became the first
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Arizona State Park, dedicated on September 15, 1958. The park protects and preserves the presidio ruins, a school house built in 1885, and Otero Hall and Community Center, built in 1914. Included in the park’s artifacts is the Washington Printing Press, which was used to print the first Arizona newspaper, the Weekly Arizonan, in 1859. The press is still functional. In 1821, Mexico won its independence from Spain and the second governmental flag was raised over Tubac. The third flag, that of the Arizona Territory, flew in 1853 after the area was purchased as a part of the Gadsden Purchase. In 1861 the Confederate States of America conquered the settlement. At the end of the Civil War, the Arizona Territorial flag was once again at the top of the flagpole. Finally, in 1912, Arizona became a state and the Stars and Stripes took ownership of the flagpole. Today, Tubac has all five flags on display at the entrance to the town. ART If the ground has been filled with the blood of war and human angst, perhaps it has also been imbued with a residue of ancient art, because today, Tubac is a well-known artist colony. Dale Nichols, an artist who painted in Tubac for six years, was primarily known as an American Regionalist. Unwilling to be labeled as only a Regionalist, Nichols chose to expand his gifts through travel and teaching while exploring all types of media and style. In 1948 he founded an art school in Tubac. Forty artists attended the school, and although it only lasted a year, the concept upon which it was based—resident artists living and working together in a community atmosphere—took hold and continues to this day. Another famous artist who made Tubac his home was Hart
Haller “Hal” Empie who worked from Tubac from 1986 until his death, at 93, in 2002. Considered the “Dean” of Southwestern art, Empie was a colorful and eclectic personage. A pharmacist, Empie owned the Art Gallery Drug in Duncan, Ariz. where his paintings were displayed. In 1986 Empie and his wife, Louise, moved to Tubac and opened the Hal Empie Studio & Gallery, which is still in business today. His daughter, Anna Groves, owns “The Artist’s Daughter” right next door. The annual Festival of the Arts, held in Tubac for nine days every February, is the oldest art fair in the state. It may take all nine days to explore the full extent of the shops and galleries in Tubac. The Art Walk, which follows in March, invites tourists to meet the artists, enjoy demonstrations and special exhibits. There are currently more than 100 artists, galleries and a variety of shops in Tubac. Colorful Southwestern art, fine art, crafts, paintings, sculpture and more can be viewed as tourists walk or drive through the town. The Tubac Center of the Arts offers classes for adults and children, and provides exhibits and shows throughout the year. Other options in the area are birding, hiking and fishing, not to mention world-class golf at the Tubac Golf Resort where Bing Crosby was once a member of the Board of Directors. DINING Completing the balance of great things to do in Tubac is— dining. Today there are a number of terrific dining options in Tubac—from fine dining to café fare, tourists are able to relax, look over their purchases and enjoy great food. One such establishment is Shelby’s Bistro, voted as one of the top 25 restaurants in Arizona by Arizona Highways (April 09, vol 85, #4). Shelby’s is also the second-oldest restaurant in town. Started 13 years ago by Joan Bucklew as a lunch venue, it has turned into one of the premier places to eat in Tubac. Although Bucklew has retired, her brother Chef Anthony Tay, expanded the menu by adding dinner, and he continues to guide the bistro with finesse and flair. Two years ago Tay brought in Chef David Limas to handle the daily responsibilities of cooking. Tay said he enjoys being back on the floor, managing the marketing, designing the menus and creating the recipes. He noted that all the food in Shelby’s is prepared fresh to order. Tay said he wanted to prepare food that was familiar to people, yet had a unique twist. The bistro has a lovely outside patio with some Mark White Kinetic Sculptures adding to the diner’s delight. Shelby’s Bistro is well worth the 50-mile drive from Tucson. It is the perfect place to relax and eat after golfing, birding, shopping Tubac’s art galleries or just enjoying the historic ambiance. Consider the Spicy Ahi Tartar appetizer to munch on while waiting for your Lavender Rubbed Stuffed Grilled Chicken Breast, with its fresh basil, blue cheese, and pecans paired with a dried cherry compote and served with garlic mashed potatoes—one of Tubac’s favorites. Lunch is served seven days a week from 11 a.m.-4 p.m. Dinner is served Wednesday through Saturday, 5-9 p.m. The bistro is located at 19 Tubac Road, call 520-398-8075 for more information.
When it comes right down to it, Tubac is one of the most enjoyable and fascinating places to visit in Arizona. Whether it is a day trip from Tucson, or a stop-over from further away, the trip will be filled with food, fun, art and history. There’s no lack of places to stay, from the elegance of the Tubac Golf Resort & Spa, the Floating Stone Inn & Aqua Spa to the camping fun of the Tubac Trailer Tether or Flying W RV Camp. Escape to Tubac and explore the region’s multiplicity of shops, the fine food and the historic state parks. As the town motto proudly boasts, Tubac is where art and history meet—join the celebration.
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events calendar
September 8-14 Tucson Fall Gem Shows Various locations Don’t worry if you can’t wait until the winter gem shows. See and buy gems and jewelry at various shows around town, including the Tucson Expo Center, Grant Inn at Grant Road and I-10, the Holidome at Holiday Inn Palo Verde and more. www.visittucson.org/gemshow
September 10-October 2 Backwards in High Heels Temple of Music and Art The Arizona Theatre Company presents this musical delight about the life of Ginger Rogers, from her first performances on a vaudeville stage at age 15 to Hollywood fame. www.aztheatreco.org
September 18 Jazz Legends in Concert Hilton Tucson El Conquistador Golf & Tennis Resort Presented by the Southern Arizona Arts & Cultural Alliance, world-class jazz musicians and their fans gather for a weekend of concerts. The money raised is given back to local schools to support music and art programs. www.saaca.org
September 25-26 Harvesting of the Vine Festival Village of Elgin Winery Join the winery for this annual festival, offering wine tastings, live music, lunch from The Steak Out and a grape stomping competition. www.elginwines.com
September 18-September 26 Arizona Restaurant Week Various locations Sample a wide variety of restaurants in Tucson and Phoenix during this week with all of them offering select menus. www.arizonarestaurantweek.com
September 30-October 3 Rex Allen Days Willcox Celebrate the life of Rex Allen, a singing cowboy from nearby Willcox. The event features a professional rodeo, parade, concert and the Cowboy Music and Poetry Festival. Call 800.200.2272 for information and tickets. www.rexallendays.org
October 8-October 10 SAHBA Fall Home and Garden Show Tucson Convention Center The Southern Arizona Home Builders Association presents this annual home show, featuring hundreds of exhibitors showing the latest in home improvement, patio and outdoor living. www.sahbahomeshow.com
October 22 Park After Dark Tohono Chul Park Meet the artists from the art exhibit Night Moves: Images After Dark and learn from local wildlife experts for this special evening event. Children will enjoy a performance from the Desert Players, making Monsoon Mischief boxes, face painting and ice cream samples from Blue Bell Creameries. www.tohonochulpark.org
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Every Monday Meet Me at Maynard’s Maynard’s Market & Kitchen Created to promote an active lifestyle, everyone’s welcome to join in the fun of running or walking the downtown area. Check-in at Maynards and start running! They’ve since expanded to other fitness options, including zumba, yoga, spinning and more. www.meetmeatmaynards.com
calendar
AZGL’s calendar of events, exhibits and things to do in Southern Arizona this fall. Follow @AZGL on Twitter or become a Facebook fan to discover even more. September 11 University of Arizona vs. The Citadel Arizona Stadium Cheer on the Arizona Wildcats in their first home football game against The Citadel, The Military College of South Carolina. Bear down, Arizona! www.arizonawildcats.com
September 17 Jovert! La Encantada Courtyard Dance to the beat of this steel drum band, comprised of players from Tucson High Magnet School. This is the penultimate performance to the La Encantada Summer Concert Series. Purchase tickets online or via phone, 520.797.3959, ext 9. www.saaca.org
September 23-September 26 Downtown Tucson Latin Jazz Festival Downtown Tucson Presented by the Tucson Jazz Society and the Downtown Tucson Partnership, be prepared for a weekend of music and dancing. You’ll definitely want to put your dancing shoes on for the salsa contest at La Placita Plaza. Buy your tickets online at the Jazz Society website or call 520.903.1265 for more information. www.tucsonjazz.org
September 24-26 HoCo Fest Downtown Tucson Head downtown for this music festival presented by Hotel Congress. Listen to the sounds of local and national performances as you walk through the various fairs—record fair, eco fair and a family arts fair. www.hotelcongress.com
Last four weekends in October Buckelew Pumpkin Festival & Corn Maze Buckelew Farm Buckelew Farm will be having its 22nd annual Pumpkin Festival and Corn Maze. Here’s your chance to take a tractor-drawn wagon ride into the field to pick your own pumpkin and the Corn Maze will challenge the adventuresome. For those looking for a good fright, Terror in the Corn won’t disappoint! www.buckelewfarm.com
October 8-October 10 Patagonia Fall Festival Patagonia Town Park This community event in Patagonia, a scenic town in Southern Arizona, features fine arts, crafts and food booths, and proceeds benefit the town’s park preservation fund. A children’s carnival will be set up at the south end with adventure rides for the older kids, and fun rides for younger ones. www.patagoniafallfestival.com
October 8-October 10 Tucson Meet Yourself Downtown Tucson This annual multicultural festival is a Tucson favorite and affectionately nicknamed Tucson Eat Yourself. The wide variety of ethnic food booths and entertainment makes for a weekend of family-friendly, delicious fun. www.tucsonmeetyourself.org
October 16 Bisbee 1000 Stair Climb Bisbee Within this Southern Arizona town is a system of old and deteriorating stairways that course their way through the town’s hills. Each fall, Save Our Stairs sponsors the Bisbee 1000, encouraging attendees of all ages and fitness levels to walk and run nine sets of stairs, more than 1,000 steps. www.bisbee1000.org
October 28-October 31 Tucson Culinary Festival Various locations The annual culinary festival is presented every year by the Tucson Originals and features the World Margarita Championship, Reserve Tasting, Grand Tasting and the Copper Chef Challenge & BBQ. Beneficiaries of the event include New Beginnings for Women and Children and Diamond Children’s at University Medical Center. www.tucsonculinaryfestival.com
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great recipes of Arizona
MUSSELS AND CLAMS MARINARA (OR FRA DIAVLO) By Executive Chef Scott Brayer Vero Amore • Tucson and Marana Pinch of basil and oregano Pinch of red pepper (for Fra Diavlo, increase red pepper and add black pepper) Splash of olive oil Sprinkle of salt and granulated garlic Sprinkle of fresh basil 6 ounces white wine 1 8-ounce ladle of marinara sauce 1 ounce chopped garlic 1½ dozen mussels and clams Garlic bread spears Place all ingredients except white wine and marinara into pot. Sauté until garlic ‘pops.’ Add white wine and fresh basil, cover and cook for 3-4 minutes or until all mussels and clams are open. Add marinara and cook 2-4 minutes. Place in a pasta bowl and garnish with garlic bread spear.
PERSIAN ICE CREAM By Owner Nader Attar Alibaba • Tucson 1½ cups milk 1 cup cream ½ cup + 1 tsp sugar 1 pinch of sugar 3 Tbsp rosewater 3 egg yolks ¼ cup shelled pistachios In a sauce pan add sugar and milk, then add cream and warm it all up on medium heat. Give it a stir to make sure that the sugar dissolves. Make sure it does not boil. Once the mixture is hot, turn it off and remove from the stove. Place 1 tsp of sugar with saffron in a small mortar and grind until the saffron threads turn into powder. Add the sugar and saffron to the milk mixture. Add rosewater. Stir once. Let it cool down. Place in the fridge for 4 hours or overnight. During the time that the mixture rests the flavors will blend. Don’t skip this step. Warm up the mixture on low heat. Taper in the egg yolks. This is a very important step as you don’t want to cook the eggs. Place the eggs in a separate bowl. Slowly pour in some of the hot mixture while continuously stirring. Slowly pour the egg yolk mixture into the warm pan. Make sure to stir constantly until the mixture thickens. This should take about 10 minutes. Place some ice and water in a bowl and then add another bowl on top of it. Place a strainer on top before you place the egg yolks in the hot mixture allowing for the smaller bowl to get cold. Strain the mixture and let it completely cool down. Place the mixture in an ice cream maker along with the pistachios and follow the manufacturer’s directions. Once the ice cream freezes, remove it and place it in an air tight container. The ice cream is ready, but it is even better if it is frozen for a couple of hours before eating. Makes 1 pint of ice cream.
GOLD RAIL COCKTAIL By Bar Manager Aaron Defeo Hotel Congress • Tucson 1½ ounces Glenmorangie Nectar d’Or Sauternes Single Malt Scotch ½ ounce Lillet Blanc ½ ounce honey syrup (honey and hot water) Lemon peel
HARVEST GRILLED BRIE AND MANCHEGO By Executive Chef Ramiro Scavo Harvest • Tucson
Combine the Glenmorangie, Lillet and honey syrup in a shaker or mixing glass over ice and stir briskly. Strain into a chilled cocktail glass, then flame a large lemon peel over the glass and garnish.
2 ounces of Brie 1 ounce of Manchego 1½ ounces of grilled blackberry chutney 1½ ounces of apricot chutney 1½ ounces of strawberry Fresno chutney 2 grilled crostinis each 1 grilled scallion each 4 garlic confit each 4 candied walnuts each 5 grape halves each
Place the Brie on the grill and nicely mark both sides. Line the three chutneys at the top of the plate, a little space between them. On the left side, make a small pile of the nuts and grapes. Grill the crostinis. These should be cut on an extreme bias, spayed with a little oil, and seasoned. Grill the scallion with a little oil and salt and pepper on it. Heat the garlic confit. Place the marked Brie, off center, on the plate. Place the garlic in a pile near the nuts and grapes. Lean the two Manchego slices on the chutney to the far left. Lay the scallion over the top of all of the chutneys. Place the crostinis, crossed and leaning against everything on the place and serve. Serve as an appetizer for two or more people. 44
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EL CORRAL’S WORLD-FAMOUS TAMALE PIE El Corral • Tucson 2 tsp sugar dash of salt ¾ cup butter 5 eggs 16 ounces evaporated milk 3½ Tbsp baking powder 2 Tbsp baking soda 1½ pounds cornmeal 36 ounces creamed corn 24 ounces whole-kernel corn, drained 33 ounces diced green chiles 2½ pounds shredded cheddar cheese Blend first eight ingredients in large bowl until thoroughly mixed. Mix in next three ingredients until well blended. Pour mixture into two 18" x 12"x 2" greased pans. Sprinkle tops of panned mixture with cheese. Bake for 1 hour at 225˚. Enjoy! Serves 20 people.
great recipes of Arizona
CHICKEN PESTO FETTUCCINI
PASTA DIABLO
By Executive Chef David Sonzogni World Sports Grille • Tucson
By Chef Dave Royle The Loop Taste of Chicago • Tucson
1 chicken breast, grilled salt and pepper, to taste 6 ounces Alfredo sauce 1 ounce chicken stock 2 Tbsp pesto sauce 10 ounces fettuccini, cooked 1 Tbsp. Parmesan cheese, grated 2 Tbsp sun-dried tomatoes, sliced ¼ cup portobello mushrooms, diced ¼"
1 ounce clarified butter 4 ounces pre-cooked fettuccine 4 ounces pre-cooked, grilled, julienned chicken breast 1 ea. jalapeno slices 8 ounces heavy cream ⅓ cup grated Parmesan cheese ½ cup grated cheddar cheese 1 large Tbsp. green onions, chopped Salt or pepper to taste.
Oil and season chicken breast and place on broiler. Cook chicken breast until internal temperature reaches a minimum of 165°F. Heat sauté pan over high heat. Add Alfredo sauce and chicken stock to sauté pan. Add pesto, sun-dried tomatoes and mushrooms. Heat fettuccine in hot water bath for 15 seconds and drain well. Add fettuccine to the sauté pan and bring to a boil. Garnish pasta with Parmesan cheese. Place cooked chicken breast onto a clean and sanitized cutting board and slice ¼" on the bias and place sliced breast on top of pasta. Plate and enjoy! Serves 1.
SILENT NIGHT Dos Lunas Tequila 4 ounces Dos Lunas Silver Tequila 4 ounces pomegranate juice Chilled Champagne Place Dos Lunas Silver Tequila and pomegranate juice into a large cocktail shaker filled with ice. Shake to blend and chill. Strain evenly between four champagne flutes. Top with chilled champagne. Stir gently. Makes four cocktails.
SUNCHOKE GRATIN By Chef Doug Levy Feast • Tucson 4 cups sunchokes, sliced as thin as a quarter 2 cups sliced onions 2 cups shelled fresh English peas ½ tsp minced garlic 3 Tbsp lemon zest 4 cups shiitake mushrooms, sliced thinly 4 Tbsp unsalted butter ½ cup heavy whipping cream 1 cup panko breadcrumbs Salt and pepper to taste Additional melted butter Blanch peas and sunchokes. In a sauté pan over medium-high heat, sauté the sunchokes with the onions until caramelized and soft. Add lemon zest, and cook for another minute. Set aside. Melt butter in a sauté pan, and add shiitakes. Stir until the butter has just coated the mushroom slices, and cook for about 30 seconds. Do not overcook. The mushrooms should still be soft and moist. Set aside. This part of the recipe can be made earlier in the day or the night before you serve the dish. To serve, preheat an oven to 400˚. Toss all the prepared ingredients in the cream over medium heat until heated nearly through, when the cream begins to bubble. Transfer to ramekins or crocks. Toss the breadcrumbs in enough melted butter to coat them lightly and press them onto the tops of each ramekin or crock. Place them in the oven to further reduce the cream and brown the breadcrumbs. Serve immediately. Serves 6–8 people.
Sauté chicken and jalapeno in clarified butter for approximately one minute. Then add the cream. When just boiling, add both cheeses, simmer and reduce. You now have a spicy cheddar cheese alfredo sauce. Add salt and pepper to taste, add warm fettuccine noodles, toss and serve in a bowl. Garnish with fresh chopped green onions. Serves 1.
CREAMY ITALIAN DRESSING By Owner Brandon O’Leary La Madrina Pizzeria • Tucson 1 cup mayonnaise ½ small onion 2 Tbsp red wine vinegar 1 Tbsp white sugar ¾ tsp Italian seasoning ½ tsp garlic powder ½ tsp salt 1 ⁄8 tsp ground black pepper In a blender or food processor, combine mayonnaise, onion, vinegar and sugar. Season with Italian seasoning, garlic powder, salt and pepper. Blend until smooth.
MARYLAND-STYLE CRAB CAKE WITH AVOCADO WHIP By Executive Chef Casey McQueen JaxKitchen • Tucson For Crab Cakes 1 can jumbo lump crab 2 cans special lump crab 3 egg yolks 2 Tbsp Old Bay seasoning 3 dashes of Tabasco 1 ⁄8 tsp cayenne pepper 2 tsp salt 1 Tbsp Worcestershire 2 Tbsp Dijon mustard 3 ounces of panko bread crumbs or cracker meal ½ cup mayo Juice from 2 lemons For Avocado Whip 3 avocados salt, to taste juice from 2 limes Mix all ingredients thoroughly except crab meat and bread crumbs. Slowly fold in all the crab meat, and then slowly fold in bread crumbs. Refrigerate finished mixture for 20 minutes. Place a sauté pan over medium heat with olive oil. Place 3-ounce portions of mixture on sauté pan and cook on both sides until lightly browned. Place sauté pan in the oven (300-350 degrees) for about 5 minutes to finish cooking the egg (this step is optional). Yields 19 3-ounce cakes. To prepare avocado whip, combine all three ingredients in a food processor. Mix thoroughly until smooth. Serve as a sauce for the crab cakes. Arizona Gourmet Living
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ARIZONA GOURMET LIVING
FALL 2008