FALL 2008
ARIZONA GOURMET LIVING
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Arizona Gourmet Living
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Holiday • 2010 contents food & wine 5 HOLIDAY DINING GUIDE Nine Tucson restaurants for great holiday dining.
10 GREAT BRUNCHES AROUND TOWN 14 S W E E T I T A L I A N T R E A T S Café Italiano scoops up authentic gelato.
16 F R E S H F O O D , F R E S H S T A R T Cuisine with a side of hope.
18 ON THE VINE Vouvray, Viognier and Rosé— unconventional wines for the holidays.
the finer things
21 DESIGN A FUN & FESTIVE TABLETOP 25 HOLIDAY GIFT GUIDE
at home 28 9 TIPS TO THROWING A
STRESS-FREE HOLIDAY PARTY
30 SPRUCING UP YOUR HOME Where to find a great Christmas tree in Arizona.
body beautiful 34 GREAT ESCAPES Take a little time for yourself this holiday season.
escape ‘n explore 40 ARIZONA WINTER GETAWAY Explore every corner of the state for skiing, snowboarding and snow play.
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in every issue From the Publisher
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Events Calendar
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Great Recipes of Arizona Arizona Gourmet Living
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from the publisher
LEE M. OSER JR. Editor In Chief LORRIE BAUMANN Editorial Director KARRIE WELBORN Senior Editor CARRIE BUI DANIELLE D’ADAMO JUSTYN DILLINGHAM KELLY LEWIS ELLEN RANTA-OLSON Associate Editors JEANNE CHRISTIE Wine Editor VALERIE WILSON Art Director YASMINE BROWN Graphic Designer SELENE PINUELAS Traffic Manager MARKO VALDEZ JAMES L. WELBORN Contributors
From the
Publisher
An Opportunity to Act America was built by rugged individualists. To the world, we are the bastion of personal liberties and freedom. We preserve, support and enrich those liberties by the careful exercise of our franchise. On November 2nd, we will have an opportunity to apply that franchise to the election of an effective congressional representative. A relative newcomer to our political scene, Jesse Kelly stands for much of what we hold dear. He supports individual freedoms and liberty while opposing socialized medicine, abortion, expanded government and increased bureaucracy. Jesse advocates meaningful border security, decreased taxes, and the optional privatization of social security for younger workers. We urge you to protect, preserve and enhance our liberties. Make Tucson a better place by casting your vote for Jesse Kelly.
MARTÍN EZRRÉ Advertising Sales Director ENRICO CECCHI European Advertising Sales KIM FORRESTER Administrative Manager TARA NEAL Circulation Manager 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.
Lee M. Oser Editor In Chief 4
Arizona Gourmet Living
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food & wine
9
Great Places
to Dine
During the
Holiday Season
(or any time you’re in the Old Pueblo!)
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A STEAK IN THE NEIGHBORHOOD For a big city atmosphere, visit this downtown restaurant for their New Year’s special. The special meal includes a tapas plate, choice of soup or salad, Chateaubriand steak and two glasses of wine or other beverage of your choice. The restaurant has been open since November 2009 and offers a variety of steak options, as well as appetizers, soups, salads and a few poultry items for the non-red meat eaters. Happy hour is Fridays from 5 p.m. to 7 p.m. with halfprice appetizers and $1 off drinks. 135 E. Congress St. • Tucson 520.624.9800 • www.asteakintheneighborhood.com
CHAD’S STEAKHOUSE
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Locally and family owned for 20 years, Chad’s is a casual dining steakhouse in a Southwestern atmosphere. Melted cheese bread and buffet-style salads set the tone for their fantastic steak or prime rib dinners. Also serving baby back pork ribs, chicken, fresh fish and shrimp. With many great reviews, Chad’s has become one of Tucson’s favorite places for folks looking for the best Western cowboy fare at a reasonable price. The restaurant features a full bar and wine menu. For Thanksgiving and Christmas Eve they are offering a traditional buffet with turkey, ham and prime rib to go along with all the seasonal fixings for $19.95 per person. Reservations accepted. Open Monday through Saturday for lunch at 11 a.m., closes at 9 p.m. Sunday through Thursday and at 10 p.m. Friday through Saturday. 3001 N. Swan Road • Tucson 520.881.1802 • www.chadssteakhouse.com
EL MEZQUITE
Allow El Mezquite to transform your special day into an elegant, once-in-a-lifetime event to remember! This family-owned and operated banquet hall is the perfect place for weddings and quinceañeras. Let El Mezquite take care of the cake, decorations, wait staff and security for your event. There is even a 10 percent discount just in time for the holiday season. 7130 S. Nogales Highway • Tucson 520.294.4324 • www.salondeeventoselmezquite.com
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ENOTECA
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Enjoy rustic Italian cuisine in an urban, downtown setting at Enoteca Pizzeria and Wine Bar. Celebrating its first year under new ownership, Enoteca offers a full bar, pastas, made-to-order sauces and classic brick oven pizzas with the freshest ingredients. Drink and appetizer specials are available daily from 4:30 to 6 p.m., and live music is played on the first and third Saturday of every month. 58 W. Congress St. • Tucson 520.623.0744 • www.enotecarestaurant.com
GINZA SUSHI Diners enjoy relaxing over a long meal at Ginza Sushi, Tucson’s only izakaya restaurant. Izakaya is small plates dining, Japanesestyle. Go with a group and share a variety of Ginza’s small plates, such as the jumbo gyoza and the nasu agedashi. Sushi fans will enjoy Chef Jun Arai’s beautiful sashimi presentations, as well as the rotating chef ’s specials featuring seasonal fish. Dinner is served daily, 5 p.m. to 10 p.m. and lunch is served Tuesday through Saturday from 11:30 a.m. to 2:30 p.m. 5425 N. Kolb Road • Tucson 520.529.8877 • www.ginzatucson.com
LA MADRINA PIZZERIA
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La Madrina serves up the best traditional New York-style pizza in Tucson, along with pasta and sandwiches. Check out The Supreme, featuring sausage, pepperoni, green bell peppers, onions, mushrooms and black olives. Monday through Thursday, 11 a.m. to 8:30 p.m., Friday and Saturday 11 a.m. to 9 p.m. and Sunday noon to 8 p.m. 7872 N. Oracle Road • Tucson 520.742.2111 • www.lamadrinapizza.com
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food & wine
LOS PORTALES
MY BIG FAT GREEK
Come to Los Portales for the holidays! In November, there will be delicious chef ’s specials, and your first margarita is only one dollar! Because November is also the restaurant’s third anniversary—November 17th to be exact—on that day, as a celebration and thank you to Tucson, everything will be 50 percent off. The restaurant now has outside ramadas and mariachi bands. On Fridays and Saturdays from 6:30 p.m. to 8:30 p.m., the mariachi bands play for your pleasure. Also new is the Sunday Buffet, don’t miss it! Remember too, that Los Portales has banquet rooms for your holiday special events.
If you are looking to celebrate the holiday spirit this season, stop by one of the two My Big Fat Greek Restaurant locations and donate a toy to military children who have a parent deployed. With the Broadway location just celebrating its second year anniversary and the opening of the new Foothills Mall location, there is no need to get your passport. Experience Greece right here in Tucson! Join them for lunch, dinner, happy hour or let them cater your next party or Big Fat Greek Wedding... OPA!
7 8 2615 S. Sixth Ave. • Tucson 520.889.1170 • www.losportalestucson.com
95 W. River Road • Tucson 520.888.0428 7131 E. Broadway Blvd. • Tucson 520.722.6000 www.mybigfatgreekrestaurant.net
VERO AMORE When you’re looking for a casual place to dine during the hectic holiday season, Vero Amore offers a place for you to enjoy an authentic meal. The restaurant, a certified Neopolitan pizzeria, offers gourmet pizzas made with homemade dough and homemade, fresh mozzarella as well as paninis, pastas and a full Italian menu at their Dove Mountain location. Throughout the season, Vero Amore is offering a veal piccata special, or the option to swap the chicken dishes for veal for an up-charge.
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12130 N. Dove Mountain Blvd., Suite 104 Marana 520.579.2292 Hours: Sunday-Thursday, 11 a.m. to 9 a.m. Friday & Saturday, 11 a.m. to 10 p.m. Sunday breakfast, 8 a.m. to noon
3305 N. Swan Road, Suite 105 • Tucson 520.325.4122 www.veroamorepizza.com Hours: Sunday-Thursday, 11 a.m. to 9 p.m. Friday & Saturday, 11 a.m. to 10 p.m. 8
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food & wine
great
brunches a r o u n d
t o w n
By Kelly Lewis It’s not quite breakfast and not quite lunch. Nonetheless, it’s mid-morning and you’re hungry. Between a larger number of guests coming into town, more days off of work and long nights spent at holiday parties, this time of year tends to inspire the reincarnation of brunch. Whether you’re looking for a three-course plated meal, a buffet that comes with a ‘hair of the dog’ drink for New Year’s Day, or something a bit more casual, we’ve got you covered. The Grill at Hacienda Del Sol The Grill at Hacienda Del Sol hosts a very popular Sunday brunch that runs from 9:30 a.m to 2 p.m., and offers guests an extensive buffet that includes pastries, dried cured meats, international cheeses, sushi, a carving station with roast beef and salmon, as well as an omelet/waffle station and endless champagne. The brunch usually draws in 300 to 400 people, said Kevin Brady, Manager of The Grill, and on New Year’s Day, that number will be close to doubled. Since New Year’s Day falls on a Saturday this year, The Grill will be hosting double brunches that weekend. Advance reservations are highly recommended. Sunday brunch is $35 per person.
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Canyon Cafe at Loews Ventana Canyon At Canyon Cafe, Sunday brunch is an affair dubbed “Blues, Brews and Barbeque.” The meal consists of a full line of barbecue items, including ribs, prime rib and chicken, as well as macaroni and cheese and traditional breakfast items. Expect to find pastries, scrambled eggs, Eggs Benedict, pancakes, waffles, fruit, a seafood section with shrimp and sushi, a section for ‘fruit shots’ of your choosing and a full dessert area. The Tucson Jazz Society is also on hand to offer entertainment. Loews will not offer a specific New Year’s Day brunch, but will serve a more vibrant version of their breakfast buffet for $24. Their weekly buffet-style brunch runs from 11 a.m to 2 p.m., and costs $32 for adults and $12.95 for children 6-12. Children under six eat free. Cup Café at Hotel Congress The Cup Café has an impressive reputation for breakfast. They’ve won numerous awards for their cuisine, and their breakfast was so popular that they extended it until 4 p.m. The Cup offers indoor and outdoor seating, and has a breakfast menu that consists of duck confit, sweet potato hash, flapjacks, Challah french toast and huevos rancheros. New Year’s Day is always particularly busy, so it’s best to make reservations in advance. Blue Willow With a great Southwestern-inspired menu and an extensive breakfast menu, Blue Willow has become a local’s favorite for brunch. Certain holidays, such as Mother’s or Father’s Day, inspire
their own “brunch” menu, however, the daily menu includes tasty plates like the “Blue Willow Special,” eggs scrambled with chicken, green chiles, tomatoes, chopped corn tortillas, cheddar, salsa and sour cream. Breakfast is served all day, from 7 a.m. to 9 p.m. Certain items, such as pancakes, are available until noon on weekdays and 2 p.m. on weekends. Arizona Inn If you’re in the mood for elegant fine dining, head over to Arizona Inn for their Sunday Brunch. The three-course meal consists of a fruit cup, salad or soup, followed by your choice of entrée and a selection from the dessert menu. Entrées include Eggs Benedict, crab and shrimp omelet, hash and eggs, seared salmon and more. Complimentary champagne or sparkling cider is included with the purchase of your meal, and the cost is determined by your entrée selection, ranging from $28-$34. Brunch runs from 11:30 a.m. to 2:00 p.m. Ghinis French Caffe Ghinis French Caffe has made a name for itself through their great-tasting breakfast. They recently won Tucson Lifestyle’s 2010 award for “Best Breakfast” for dishing up great-tasting meals, such as the Eggs Provençale, fried eggs with hot house tomatoes, garlic and fresh thyme, served with toast. The Caffe serves full breakfast all day on Saturday and Sunday. Through the week, they serve breakfast, but grilled items are only available until noon. Reservations are taken for parties of six or more.
The Grill at Hacienda Del Sol 5601 N. Hacienda Del Sol Road. • Tucson 520.529.3500 • www.haciendadelsol.com Loews Ventana Canyon 7000 N. Resort Road • Tucson 520.299.2020 www.loewshotels.com/en/ventana-canyon-resort Cup Café (at Hotel Congress) 311 E. Congress St. • Tucson 520.798.1618 • www.hotelcongress.com Blue Willow 2616 N. Campbell Ave • Tucson 520.327.7577 • www.bluewillowtucson.com Arizona Inn 2200 E. Elm St. • Tucson 520.325.1541 • www.arizonainn.com Ghinis French Caffe 1803 E. Prince Road • Tucson 520.326.9095 • www.ghiniscafe.com
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profiles
C A F É
I T A L I A N O
s w e e t
italian t r e a t s Café Italiano scoops up authentic gelato By Karrie Welborn
The first thing you notice as you walk into Café Italiano, is the marvelous scent of waffle cones wafting toward you. The second is the welcoming smile from those behind the counter. It all bodes well for a visit that will be as friendly as it will be delicious. Café Italiano is a family enterprise. Co-owned by Krystal Adams and her parents, Carla and Dave Pursel, the café is a favorite for many folks in the Old Pueblo. The idea that would evolve into Café Italiano began when Krystal’s husband Mike was transferred from California to Tucson. Both Carla and Krystal had been considering closing out their corporate lives and starting a business between them, so Mike’s transfer became the impetus for all to move to Tucson. Krystal, who was a Regional Director of Government Banking and Carla, who was the National Director of Nurse Finders, were ready to take their business knowledge and experience and merge it with the desire for a family Carla & Dave Pursel business. Dave already knew Photo By James L. Welborn about family businesses as he had owned and operated his own paint stores for many years. With his encouragement, the search for a business they could pour their knowledge and passion into had begun. Initially Carla and Krystal talked about a coffee and pastry 14
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Photo By James L. Welborn
shop, but when Mike discovered a gelato store in need of new owners, he suggested it as an option. They purchased the shop complete with its gelato machinery and set out to learn the specifics of gelato-making. They attended “Gelato University” in Las Vegas.“We will make it to Italy,” said Carla, laughing, “but we learned what we needed in Las Vegas.” They brought Italy to Tucson in the person of Master Gelato Chef Paulo S. Cantatore of the Berzaci Corporation. Chef Cantatore was in Tucson for 10 days, and helped get the Café off to an exciting start. Krystal is the driving force of the business, Carla prefers to be the Recipe Queen, and Dave brings a quiet steadiness to the entire operation whether he is chatting with a customer Krystal Adams or sharing his years of experience in Photo By Marko Valde z
family business processes. Although Carla enjoys meeting her customers and creating long-term relationships with them, she especially loves creating new recipes. She finds her inspiration in talking to customers, discovering what they liked, didn’t like, would like... and then combines those responses with recipes she can translate into a gelato flavor. Her grandmother’s recipe for red velvet cake is now a gelato flavor, as is her grandfather’s ice cream recipe, Pops Maple Nut. They are both great favorites with their customers. When the family decided to offer espresso as well as gelato, they researched the available options both in and beyond Tucson. Once all the information was reviewed, they decided on locally-based Caffe Luce, who created a five-bean roast especially for Café Italiano, delivered every two or three days fresh-roasted. The preservative-free ingredients for the gelato are imported from around the world. Currently there are 130 flavors which rotate with 27 available at any one time. The Café’s Facebook page posts the daily flavors. For the holidays Carla is working on eggnog and gingerbread. One of the best things about Café Italiano, other than the gelato of course, is the ambiance of the place. There are small tables for one or two people, two couches placed across from each other for larger groups, and several groupings of easy chairs for groups of three or four. From study groups to social networking learning groups, the Café has several regular gatherings that schedule time and have their meetings at Café Italiano. Be sure and stop by the Café, which is open seven days a week from 11 a.m. to 10 p.m., for the refreshingly cool flavors of gelato, then stay awhile to enjoy the warm, welcoming atmosphere.
NOW OPEN IN TUCSON Mays Counter 2945 E. Speedway Blvd. 520-327-2421
2485 N. Swan Road #141 • Tucson 520.393.3396 • http://cafeitalianoaz.com Arizona Gourmet Living
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profiles
C A F É
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fresh food fresh start cuisine with a side of hope By Kelly Lewis
Café 54 is more than just your average urban bistro. In operating a full-service restaurant that offers tasty lunches created and served by adults recovering from mental illness, the team at Café 54 is aiming to reduce the stigma around mental illness and provide job placement for those in the program. “What we want to do is assist people to become taxpaying independent citizens and provide the community with reliable employees,” said LouAnne Snyder, Program and Restaurant Manager for Café 54. “That’s our main goal here, aside from teaching people how to work in a restaurant, or work at all.” The cafe is a made-from-scratch establishment and has a menu in which at least two or three items rotate daily. “We always define our cuisine as American fusion because we bring in international dishes, and we do twists on things,” Snyder
said. “We have a fabulous chef, and our sous chef is one of the most imaginative people ever. We have a set menu based on customer favorites and everyday we add one to three items out of the hat.” The cafe also runs an extensive catering business, further offering those in their program additional skills. Café 54 has been in Tucson since 2005. Aside from their website, Cafe54.org, the Café has joined the online world with a facebook fan page, Café 54 Restaurant and Catering. Some staple items on Café 54’s menu include the New England Lobster Roll, a Maine lobster salad served on a buttered hoagie roll, and the Spicy Black Bean Burger, served with lettuce, tomato and onion on a house-baked wheat roll with fresh herb aioli. “We make it more imaginative than just an ordinary café,” Snyder said. “Having a rotating menu also gives our trainees the chance to try new skills. For example, in one dish they may need to julienne something.” Individuals within Café 54’s program are referred by a case worker or vocational rehabilitation facility and remain at the Café for an average time of about six months, although it depends with each case. Towards the end of their training, the participants are taught how to create a résumé and how to job search based on their new set of skills. “We really want the public to see people with these challenges as having the ability to work and not being thought of as disabled,” Snyder said. “People that come here really want this for themselves, and they participate wholeheartedly in this program, and they love being here.” 54 E. Pennington St. • Tucson 520.622.1907 • www.cafe54.org
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on the vine
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Vouvray, Viognier & Rosé Unconventional Wines for the Holidays
By Jeanne Christie As many of you know, I am a huge fan of the holiday season. As the temperatures begin to drop, it is time for the gastronomical feasts and the fun company of family and friends—definitely some of my cherished things in life. The aromas this time of year are tantalizing. I can wax poetic about long walks, the smell of dry leaves, fireplaces, pies baking, roasting turkeys and the bouquet of my favorite wines. The holiday feasts are occasionally a chore to put together, but oh! so wonderful when it comes time to sit down and enjoy. There are times, however, we find ourselves in a rut and we affectionately call that rut “family tradition.” For example, do we always have to have bread stuffing? Do we always have to have canned cranberry sauce? Do we always have to have Sauvignon Blanc, Pinot Noir and Merlot with the dinner? No, No and No! It is time to try some new “family traditions.” How about long grain and wild rice and pecan stuffing? How about a new homemade cranberry sauce recipe using whole berries? How about wines that are a bit unconventional, such as Vouvray, Viognier and Rosé? Be a little daring, dance to a new two-step and throw tradition to the wind. It’s the Holidays, live a little! So what’s the story about these unconventional wines? Starting with Vouvray, this is arguably the world’s greatest rendition of the Chenin Blanc grape. The wine comes from the Loire Valley in the northwest of France. In good years, it will have a hint of sweetness, but with balancing acidity it makes for a wonderful turkey wine, and Aunt Sally will love that touch of sweetness. Traditionally the bouquet shows citrus and minerality with flavors of apple and pear to follow on the palate. One of my favorite Vouvrays that is easily available and reasonably priced is Champalou Vouvray. Recently, I was wine judging for the Sonoma County Harvest Fair in Northern California. This competition is for any wine made with grapes grown in Sonoma County. It is highly competitive among the wineries, as they all want to win in their own backyard. Arizona Gourmet Living
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On the first day of judging, we began with Viognier. In the past, I have not been a huge fan of domestic Viognier, as they tended to be over the top with too much aggressive fruit. But I was delightfully surprised when the first wine we tasted was given a gold medal by all five judges on our panel. This is a somewhat rare happening, and it is called a double gold medal when all five judges agree. The wine had a pretty nose of orange blossoms and tropical fruit. It followed with an elegant peach and tropical fruit mid-palate with a long and lingering finish. After tasting all of the Viognier, we determined the double gold winner was also Best of Class. In order to win Sweepstakes, a wine has to be a Best of Class in its category and is judged by every panel of judges. Winning a gold medal is one thing, but sweepstakes, well that is the wish and desire of everyone. On the last night of the judging week, it is time for Awards Night. It is an affair always full of high energy and excitement as the awards are presented and wineries show up in full regalia. None of the judges are given the results of the Sweepstakes judging until this night. Our double gold/Best of Class Viognier turned out to be the white wine Sweepstakes winner—the best white wine of the entire judging. It was unveiled as the Alexander Valley
Vineyards Viognier 2007 at $21 a bottle, retail. Well that turned all my preconceived notions about domestic Viognier on their head. Another gold medal winner was the Christopher Creek Viognier 2008 “Catie’s Corner Vineyard.” Another favorite of mine from France is the Guigal Condrieu. These are all wines that will show off turkey at its very best. A really good food wine that unfortunately has some negative preconceived notions from years ago is Rosé. Rosés are not just a summertime pool or beach cooler anymore. Winemakers are taking Rosés very seriously, using some unconventional grapes to make it. There are some really wonderful Rosés that match up perfectly with the holiday bird. I am a bit partial to Rosés that come from the Pinot Noir grape. One that I especially enjoyed at the Sonoma County Harvest Fair was the Balleto Vineyards 2009 Rosé of Pinot Noir. Another personal favorite is the outstanding Kosta-Browne Rosé of Pinot Noir. Sangiovese grapes also make great Rosés, and I would recommend the Valley of the Moon 2009 Rosato di Sangiovese. The south of France produces two of my favorite Rosés—Domaine Tempier from the Bandol region and Chateau d’Aqueria from the Tavel region. Wow! That’s a lot of good turkey wine, but I know that a lot of you are not going to be happy without a red wine to pair with the holiday dinner. I’m talking about you, Uncle Charlie. For the “I’d rather be dead than go without red” group, I have a couple of unconventional wines as well. From Spain, there are some amazing Garnachas (Grenache). Choose the lower-end price range as the high-end Garnachas will be too big of a style for turkey. I recently found some information I thought interesting; there are eight other countries that celebrate their own Thanksgiving. Argentina is one of them. Lots of good things can be said for an Argentine Malbec from Mendoza as a nice red wine choice for the holiday feast. These two wines will definitely keep Uncle Charlie happy. If you are not familiar with some of the wines suggested, every wine store has a knowledgeable wine staffer who would be very happy to help you. OK. There you have it. Let’s get out of that rut and try some new holiday traditions. May the New Year be healthier and wealthier than the last and may good wine be plentiful! Again, many special thanks to my co-conspirator and fellow wine judge, Dan McCoog. 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 Wineovations. She can be reached at jeannie-wine-ovations@q.com
design a
FUN & FESTIVE TABLETOP by Carrie Bui
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Party hosts everywhere are taking a deep breath, breaking out the holiday items and good china from their closets, and madly brainstorming this year’s big event(s). One of the best ways to set a festive atmosphere for a party is to design a tabletop that reflects the spirit of the event and the season. “They’re absolutely essential to making it feel festive,” said Christina Haynes, Interior Architectural Consultant of Christina Haynes Design. She believes that a beautifully arranged tabletop adds warmth and character to a space. Haynes recommends starting with seasonal foods such as fruits and nuts. For example, she especially enjoys employing cranberries within a centerpiece. One way to incorporate them is to add a handful of cranberries at the base of a vase, then fill with flowers, branches and water. “It really gives it a nice, beautiful vibrant color that’s very festive,” she said. It’s not unusual to think about adding a vase of fresh flowers to your dining table, but what about choosing plants that are more regionally appropriate? Arizona has no shortage of succulents, and Haynes called these desert plants “wonderfully holiday-oriented.” Another element for tabletop settings is light. Haynes said numerous lighting options are available, from candles to short strand, battery-operated twinkling Christmas lights. For a creative display idea, Haynes suggested placing tapered candles in old wine bottles. The bottles can be spread across the table or arranged together on a tray and dressed up with ribbon. Haynes stressed that your tabletop arrangement can be created from items already around your home. Flowers, branches and plants from the yard, vases and glass bowls already on your shelf, tablecloths and cloth napkins sitting in your linen closet. Build off of these pieces, and then purchase small items to round out the scene. Not satisfied with what you have at home and feeling the need to refresh your table décor this year? Zócalo offers an extensive selection of imported goods for the home. Owners Karri and Robert Stowe travel to Mexico and beyond multiple times a year to find items for the store, favoring handmade, artisan pieces. Karri suggested that the most important thing for hosts to remember is to have fun, with the tabletop and with the party. She recommends pulling out your favorite pieces. One of her favorite items to use as a centerpiece is a barro verde—a green ceramic bowl to symbolize welcome and hospitality. If you’re feeling bored with your dinnerware, or in need of something more special-occasion appropriate, Zócalo sells a wide
selection of handmade ceramic ware. One especially popular artist with customers, said Karri, is Gorky Gonzalez, a ceramicist listed in the text Great Masters of Mexican Folk Art and credited with reviving the Majolica pottery technique. According to the book, Gonzalez uses traditional formulas for his pottery and special ceramic enamels that are mineral-based. Zócalo’s collection of Gonzalez pieces includes dinnerware settings as well as serveware pieces. Layering your table can add an element of depth. Add a charger, and then layer the place settings on top of it. Handmade tin and pewter chargers from Zócalo create a pleasant, contrasting textural effect against traditional ceramic and chinaware. In keeping with the thought of applying texture to your tabletop, don’t forget to include textiles on the table, such as runners, tablecloths and linen napkins. Haynes likes to use tablecloths and fabric napkins for an added touch of elegance, and encourages people to not be afraid of mixing and matching pieces or colors, such as silver and gold. For another home décor source of inspiration, make a visit to the eastside store, Embellish Home Etc. Owners Dawn Scully and Kim Samuels would be happy to help you find the perfect accessories for your holiday table. The store carries a large selection of holidaythemed décor, including metal angels, reindeer, small tabletop trees and ornaments. Scully likes to encourage customers to think out of the box when it comes to setting the table for a holiday party, be it casual or formal. She recommends a gingerbread house centerpiece for a casual event and a centerpiece of angels of varying heights for a more formal party. And, in the spirit of giving, she suggests adding an ornament to each place setting for your guests. The most important thing to remember is to have fun and not stress too much, said Haynes and Karri. They emphasized that entertaining and the holidays are about enjoying yourself and being with people. Zócalo 3016 E. Broadway Blvd. • Tucson • 520.320.1236 Embellish Home Etc. 6761 E. Tanque Verde Road • Tucson 520.512.5200 • www.embellishhomeetc.com Christina Haynes Design 520.908.6308 • www.christinahaynesdesign.com Arizona Gourmet Living
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the finer things
Holiday gift guide
Lindemans Gift Box Set An ideal gift for any beer aficionado, this gift box set includes a bottle of Lindemans Framboise Raspberry Lambic, a Pomme Apple Lambic and a beautiful stemmed glass. Lambic is a wheat beer that is spontaneously fermented with wild yeast cells, which exist in the open air of Brussels. Available at Cost Plus World Market, BevMo and Total Wine. Price: $12.99 www.worldmarket.com www.bevmo.com www.totalwine.com
Digital Foci Photo Book The pearl white version of Digital Foci’s popular Photo Book is the perfect holiday gift for newlyweds, moms and grandparents. The portable digital photo album has an 8-inch 800x600 color digital LCD screen and 4GB of internal memory. Photo Book supports RAW images from a wide selection of DSLRs, in addition to JPEG, BMP, GIF and TIF image formats. Photos are automatically rotated to their correct orientation based on the EXIF data captured by the camera, and can also be zoomed, panned and rotated. Users can organize their photos into different collections and choose a specific collection to show depending on their audience. Price: $189 www.digitalfoci.com
Mikasa Martini Gift Set This fun and festive Mikasa Cheers Martini Gift Set includes two 10-ounce martini glasses and a 22-ounce glass and stainless steel martini shaker—an ideal gift for the “Mad Man” in your life. Price: $39.99. www.mikasa.com Arizona Gourmet Living
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Kindle 3G The new Amazon Kindle 3G is the best option because there is no wireless setup—you are ready to shop, purchase and read right out of the box. At only 8.7 ounces with the storage capability of 3,500 books, the Kindle 3G has 50 percent improved screen contrast and 21 percent smaller body with the same 6-inch reading area. Built-in free 3G connectivity uses the same wireless signals that cell phones use, but there are no monthly fees or commitments—Amazon pays for Kindle’s 3G wireless connectivity. With wireless coverage in more than 100 countries and territories, Kindle 3G is a great option for travelers. Price: $189 www.amazon.com/kindle Leather Ticket and Passport Holder For the savvy traveler, give a gift they’ll use. This Leather Ticket and Passport Holder will help keep tickets and passports organized and in one safe place, which can go a long way in helping get through security faster. Made from top-grain Nappa leather, this little gift is sleek, small and perfect for any seasoned traveler. Price: $49.95 www.brookstone.com
Ansel Adams Sierra Nevada The John Muir Trail This stunning edition of the legendary classic, originally published in 1938, was designed and produced by Andrew Hoyem at the Arion Press. Printed on letterpress from hand-set type on English mouldmade paper, with 50 photographic plates printed by Meridian Printing and individually hand tipped in. The volume (12½ x 16½ inches) is beautifully bound in linen with matching slipcase. Also available is a smaller trade format wherever books are sold. Special Edition limited to 500 copies, of which only a few remain. For more information, contact jean.griffin@hbgusa.com Special Edition Price: $1200 Trade Edition Price: $50.00 26
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Cream Confection Jacket by Idra This perfect winter-in-the-desert jacket from Anthropologie provides just enough warmth, without unnecessary bulk, for the few chilly days we have here in southern Arizona. With an undulating (and adorable, we might add) layer of ruffles cascading down the front, this jacket adds a bit of femininity to any outfit. It is available in black, cream and neutral, but we’re especially loving the neutral tone (pictured), which fits right in with one of this winter’s biggest trends, camel tones. Price: $178 www.anthropologie.com
Salad Bowl with Matching Servers This carefully crafted, wood salad bowl with matching servers measures 15 inches in diameter and comes already gift-boxed. This is a classic Dansk gift item designed by Swedish designer Jens Quistgaard. Available at local Table Talk stores. Price: $99.95 www.tabletalk.com
holiday gift guide
Crystal Cruises Everyone needs a getaway every now and then. So why not give someone you love a gift they’ll never forget: a luxury cruise. Or better yet, take one yourself! Crystal Cruises, an upscale luxury cruise line, has great Mexican Riviera packages that transport you from Los Angeles to exotic destinations, including Cabo San Lucas, Mazatlan and Puerto Vallarta. Their 10- or 7-day trips include opportunities for action-packed fun in the sun, or leisurely relaxing on some of the world’s best beaches. With several packages to choose from, including “Sun and Spirit,” “Fiesta Fantastica” and “Mexican Serenade,” there is something for everyone here. Want to take the whole family? No problem! Crystal Cruises offers great perks and credits to families and large groups traveling together. Crystal Cruises will be sailing on four consecutive itineraries through the Mexican Riviera during November and December. The next boat sails on Nov. 21, Dec. 5 and Dec. 12. Price: $2,165-$3,580 www.crystalcruises.com
ban.do No.100 ban.do’s line of “fun stuff for heads” is a little like artwork for your head. While all of their vintage-inspired pieces are pretty fabulous, we are especially loving No. 100 for a holiday soiree. The ladies at ban.do copied a brooch they found at a yard sale and re-created it as a bobbi pin. Wear it with your go-to little black dress for some instant glam, or top off your sparkly New Year’s Eve dress with even more shimmer. Price: $130 www.shopbando.com
Chanel and Her World Edmonde Charles-Roux Initially published in the mid-’80s, Edmonde Charles-Roux’s Chanel and Her World was reissued in 2005 by The Vendome Press. With the original 340 black and white illustrations enhanced with 41 new, full-color photographs, this is the book to adorn your coffee table. Coco Chanel changed the fashion world and her impact continues to be felt. The 384-page, hardcover book (10.5 x 8 x 1.5 inches) is an elegant gift for fashionistas, history buffs and photographers. Available at most fine bookstores. Price: $60.00
France-Shaped Wooden Cutting Board Use this uniquely shaped cutting board as a tasting board for cheese, fruit or chocolate. The board is crafted of rubberwood and stained with a naturallooking finish. Consider this as a gift idea for the perpetual party host or the foodie friend. Available from Cost Plus World Market. Price: $17.99 www.worldmarket.com
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at home
9 tips
to Throwing a Stress-Free Holiday Party By Kelly Lewis
’Tis the season for many a holiday party. From Hanukkah gatherings to Christmas celebrations and everything in between, we’re here to help you throw a great soiree without stress. After all, what’s the fun in throwing a party if you can’t enjoy it? “The biggest thing is just to relax, and have fun,” said Marguerite Brown, Owner of Event Productions, who has been in the party planning industry for 30 years. “But that’s the hardest part. People love to plan parties, but then it’s not fun for them because they stress so much about everything. Don’t overthink it, don’t overplan it.” PICK A THEME
Or go traditional. Brown is planning a holiday party this year with the theme of “Merry Margarita,” but many others choose to go more traditional, or without a theme. However, having a theme can often add an extra fun flair to your party, particularly if you ask your guests to dress a certain way. If you do pick a theme, make sure to include it in your invitations as it sets the tone for the evening. “It’s so easy to do e-blast invitations these days, but make sure to send something out,” Brown said. CHOOSE YOUR MENU
There are two ways to go with this: having hors d'oeuvres that are out on the table or having a more elaborate dinner party. “I always do things that are indigenous to us in Tucson,” Brown said. “Tamales are the biggest thing in Tucson and people love them, so I always try and include them.” Other staples on Brown’s list include artichoke green chile dip, roasted corn and black bean salad, Spanish rice and spicy bean dip. For dessert, choose items that are easy to grab and walk around with, such as brownies, cookies and some cakes. Keep your guests in mind!
“I use small china plates, but it depends on your crowd,” Brown said. “If you choose plastic plates, try to use cloth napkins and a real fork.” PLACE EXTRA TABLES
People are more concerned with where to put their drink than they are with where to sit. Don’t worry so much about seating, Brown said, but rather, set up areas around your house where people can put their drink down to eat, talk, etc. DON’T FORGET YOUR BATHROOM
Make sure that you have enough bathrooms in the house for your guests, and have fun with that often-used space. “I think bathrooms are a lost art,” Brown said. “But people spend time in there. Put out extra toiletries, keep your theme going throughout the house.” For example, Brown has friends who have written holiday poems on the mirror. She has also hired window painters in the past to decorate windows and mirrors. DON’T STRESS THE SMALL STUFF
Things will break. Drinks will be spilled. These things happen. So, if you have a keepsake that you treasure, or a white rug that you love, Brown recommends putting them away. “It will ruin your night if you don’t,” Brown said. “People need to remember to relax, and it’s easier to put stuff away and not worry about it then to be constantly thinking and stressing about it.” HAVE FUN!
This is the most important thing to remember. Just have a good time. Do all the work before the party, and then when you’re finished, enjoy yourself. “No one will have fun watching you run around,” Brown said. “Enjoy yourself, and just have fun.”
HIRE A SERVER
“You can serve less food or choose a less expensive menu, but hire yourself a server,” said Brown. “Most people enjoy parties more when the hostess is not running around. If you’re stressed out, they will be too.” By hiring just one server, you ensure that your guests are taken care of and that you’ve gotten yourself much needed extra help—a server can also double as a bartender, for example, and they may be able to help you replenish food on the buffet line.
For more information, or to contact Marguerite Brown at Event Productions, call 520.296.9787.
GET CREATIVE
Try to come up with ideas for your menu based on your theme, and have fun with it. For an added flair, serve guacamole or salsa dips in a martini glass with chips on the side, so that your guests can walk around with their snack. DINNER AND SILVERWARE
Depending on the type of party you are throwing, choose silver and dinnerware that is appropriate. Brown prefers to serve guests on a small china plate, so that they can walk around while eating. These days, you can find tasteful but inexpensive plates at places like Kohl’s and Target, Brown added. Arizona Gourmet Living
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sprucing u p
y o u r
h o m e By Justyn Dillingham
Where to find a great Christmas tree in Arizona Even if a tinsel-bedecked cactus might be more appropriate, when it comes to the holidays, most Arizonans still opt for the traditional Christmas tree. But finding the perfect tree in the middle of the desert can be a challenge—if you have no idea where to look, that is. Here is Arizona Gourmet Living’s guide to the best places to buy a Christmas tree this December.
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Arizona Christmas Tree Farm 3101 Country Club Drive • Flagstaff 928.890.8437 • www.azchristmastree.com Monday–Sunday, sunrise to sunset, Nov. 26 to Dec. 24 Desert Horizon Nursery 19250 S. Ellsworth Road • Queen Creek 480.987.3308 • www.deserthorizonnursery.net Monday–Sunday 8 a.m. to 9 p.m. Green Things 3235 E. Allen Road • Tucson 520.299.9471 • www.greenthingsaz.com Monday–Friday 7 a.m. to 5 p.m. Saturday 8:30 a.m. to 5 p.m. Sunday 9 a.m. to 5 p.m. Tim Mitchell’s Christmas Trees 661 W. Warner Road • Gilbert 805 W. Southern Ave. • Mesa 6437 E. Exeter Blvd. • Scottsdale 602.956.9574 • http://timmitchellschristmastrees.com Monday–Sunday 9 a.m. to 9 p.m. Mast-Roth Farms Check website for full list of locations 503.577.6297 • www.mastrothfarms.com Apache-Sitgreaves National Forests 928.333.4301 • www.fs.fed.us/r3/asnf Coconino National Forest 928.527.3600 • www.fs.fed.us/r3/coconino Kaibab National Forest 928.635.5600 • www.fs.fed.us/r3/kai Prescott National Forest 928.443.8000 • www.fs.fed.us/r3/prescott Tonto National Forest 602.225.5200 • www.fs.fed.us/r3/tonto
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The problem of what to do with a tree after Dec. 25 never goes away. While several recycling locations around Tucson accept cut trees for a few weeks after Christmas (check www.tucsonrecycles.com for details about the “TreeCycle” program), another solution is to buy a live tree and plant it after the holidays. Green Things, located in Tucson, has a plant for every holiday—including an annual crop of poinsettias, a house specialty—and that includes live Christmas trees, which bring in a small but devoted clientele every season, according to Owner Jan Westenborg. “It’s a small holiday item,” she said. Green Things offers Eldarica pines, which range from 5-10 feet tall. Desert Horizon Nursery, located in Queen Creek, offers both precut and live trees, as well as a wide range of other plants and nursery products, in case your tree-hunting experience leaves you with an itch to dig deeper into the plant world. Cyndie Holmes, Manager at Desert Horizon Nursery, said cut trees have been the bigger seller recently. “The live trees are a little more expensive, so when the economy’s low, it’s kind of hard for people,” Holmes said. Desert Horizon has Douglas and Noble firs with an average height of 7 feet; they range from $25-$80. An Arizona institution since 1950, the family-owned Tim Mitchell’s Christmas Trees has locations in Gilbert, Mesa and Scottsdale. You’d be in good company here; they’ve provided trees for everything from Phoenix’s Desert Botanical Garden to Tempe Town Lake. Along with a wide variety of freshly cut firs—Noble, Fraser, Grand, Douglas and Nordmann—Tim Mitchell’s offers wreaths, pine cone clusters and other festive foliage. They also offer custom flocking, fire retardant and even delivery, setup and removal services. With more than 20 locations across the state, Mast-Roth Farms is a quarter-century veteran of the Christmas tree business. They raise and chop their own trees, keeping them in water to ensure they stay fresh when you buy them. Don’t forget to check out their website before you head down; they offer a 10-percent-off-any-tree coupon. None of these trees make the cut—no pun intended—for you? If you’re feeling ambitious, plan a visit to the Arizona Christmas Tree Farm in Flagstaff. The largest “cut your own Christmas tree” farm in the state, this farm offers a wide array of beautiful Colorado Blue Spruces to choose from for you and your family. They are open from sunup to sundown from the day after Thanksgiving to Christmas Eve. And, if you feel like “sprucing” up your backyard with a beautiful array of trees, they’re also available for landscaping projects. If you’re planning a winter hike through a national forest, you might be able to get your tree from an even more “natural” source. Five Arizona national forests—Apache-Sitgreaves, Kaibab, Prescott, Coconino and Tonto—will participate in the U.S. Forest Service’s annual tree-cutting program this year. Coconino will feature fir trees, Kaibab and Tonto will offer pinon or juniper, while Prescott and Apache-Sitgreaves will have all available species of tree. Tree-cutting tags are $15 and can be purchased at vendors such as Big 5 Sporting Goods throughout the state. Tree-cutting will begin Nov. 20 and continues through Dec. 24.
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great escapes
take a little time for yourself this holiday season
By Ellen Ranta-Olson
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body beautiful
Miraval Resort and Spa 5000 E. Via Estancia Miraval • Tucson 800.232.3969 • www.miravalresorts.com Elizabeth Arden Red Door Spa 3666 E. Sunrise Drive • Tucson 520.742.7866 • www.reddoorspas.com Canyon Ranch 8600 E. Rockcliff Road • Tucson 520.749.9000 • www.canyonranchtucson.com Gadabout SalonSpas Various locations 520.325.0000 • www.gadabout.com
From a plethora of holiday parties to playing host to out-of-town guests, the most wonderful time of the year can all too easily morph into the most stressful. But before you start shopping around for a one-way ticket to the middle-of-nowhere, try your hand at a little relaxation at one of the amazing spas around town. From all-inclusive to à la carte, there is a little something for nearly any budget. Situated north of Tucson, in the shade of the Santa Catalina mountains, Miraval Resort and Spa is a top-rated destination retreat. Travel + Leisure even chose it as a Top 10 Destination Spa in October. While people come from far and wide to stay at this luxury wellness resort, you don’t have to be a visitor or a guest of the resort to enjoy its spa services. Locals can make use of the extraordinary location, fine food and amazing staff for the day with their “Arizona Resident Day Spa Package.” The package includes a choice of a Miraval Relaxation Massage or Customized Facial, use of all the spa facilities, full access to the fitness center, and a gourmet lunch and snacks. And with a price tag of only $219 per person, you can indulge in a highend resort’s amenities without stressing out about what it may do to your wallet. Just mention code “dayspa” when you book. A bit more centrally located is the oh-so-chic Elizabeth Arden Red Door Spa at the Westin La Paloma. With more than 100 years of experience under its belt, the Red Door name has become practically synonymous with “amazing spa.” With 18 private treatment rooms, including two outdoor spaces, guests can even choose the environment in which they prefer to unwind. Select from a menu of services such as the Signature Warm Shea Butter Body Melt and the Desert Hot Stone Massage, or make a day of it and indulge in a full-day package. Looking to freshen up a bit for all those holiday parties? The Red Door Spa offers an exclusive Body Remodeler Treatment, a body service designed to contour and diminish the appearance of cellulite. It features a thermogenic wrap comprised of powerful fruit acids, essential oils and active extracts to stimulate circulation, combined with unique massage therapy that evens out cells that cause cellulite and promotes drainage
of water build-up, said Kimberly Persad, Spokesperson for Red Door Spas. “The combination of massage therapy and Comfort Zone heatactivated products help stimulate collagen production, increase metabolic rate, melt fat and smooth the appearance of cellulite,” she said. A massage that helps fight cellulite? Yes, please! For the uber-stressed, Martha Stewart-like holiday entertainer, a little bit of a longer getaway may be in order. Drawing on the healing elements of the desert, Canyon Ranch is an all-inclusive spa resort that offers programs for life enhancement, health and weight loss. (It too was chosen as a top spa destination by Travel + Leisure in October.) From Nov. 15 through Dec. 23, Canyon Ranch is offering its “Right in the Neighborhood” program, which allows residents of Arizona, California and Texas to receive 15 percent off their stay. The folks at Canyon Ranch don’t mess around when it comes to health, wellness and relaxation. With a team of more than 60 wellness professionals on staff, a daily selection of workshops, presentations and cooking demonstrations, as well as guided hikes, walks and biking excursions, you will really feel like you’ve earned that massage. While almost everyone would love a long weekend escape, it may not be realistic for every schedule or pocketbook. For the gal-on-the-go, Gadabout SalonSpas offers customizable day packages, in which the guest picks options à la carte to build their perfect day. “We took a bit of a different approach, where we customize packages for the guest, instead of a one-size fits all,” said Megan Davis, Director of Marketing for Gadabout. “Some guests want to relax and indulge in a full-hour massage, but may want an express manicure so they can get out the door more quickly.” Gadabout also provides lunch for people spending the day with them, and even that can be expedited. “They can take their lunch during a service, like a pedicure. Or of course they can take their time and enjoy it in our relaxation rooms,” she said. “Our ultimate goal is to provide the package that the guest wants. We want it to be truly about them.” Arizona Gourmet Living
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Naked Food and Fitness
BLISS... the salon
It seems like a no-brainer: healthy food offerings and fitness classes all in one location. And finally, this concept is available in Tucson, at Naked Food and Fitness. Naked offers group and private training, as well as food made of fresh, simple ingredients. The combination of exercise and proper nutrition is sure to whip you into shape quickly.
You take care of everyone, now it’s time to pamper yourself, at BLISS... the salon. Whether you want to update your look or try something new, the team of expert stylists, colorists, nail technicians and skin care specialists will have you looking and feeling your best. At BLISS…the salon, Owners Jill Odell and Katrina Coffman have placed an emphasis on using environmentally safe products, and developing their staff by offering quality, contemporary training. They offer a complete spectrum of on-trend services, including the new Brazilian Blowout. Let them introduce you to the most innovative and effective amino acid smoothing treatment in the world. They also proudly carry Eufora’s new men’s grooming line, HERO. Each and every product has their ProAmino Peptide Complex for a healthy scalp and hair loss prevention—not to mention the best scent for the HERO in your life. Ladies, if you're tired of nail polish chipping then their custom gel polish may be perfect for you. This revolutionary process allows them to match any polish color, is chip-resistant, lasts two to four weeks and best of all, is completely dry before you leave. Conveniently located on Oracle Road just south of Rudasill, for more than five years, your visit to BLISS…the salon is sure to be a relaxing, rejuvenating experience. Let them take care of you. To schedule an appointment or consultation, call 520.690.9000.
6151 E. Broadway Blvd. • Tucson 520.747.1250 • www.nakedfoodandfitness.com
Trehcol Salon At Trehcol Salon smiles and friendly faces greet you as you enter. There is no “big salon drama” here said Co-owner Jim Stephens. “Color is our thing,” he added. “Your hair is our palette, and we are the painters!” Their cutting-edge color technique comes from being certified Schwarzkopf color stylists. Stephens, along with Co-owner John Lochert (Trehcol is Lochert spelled backwards), pride themselves on customer service and a happy atmosphere. In addition to being color experts, the salon offers manicures and pedicures and are available for wedding consultations. 5595 E. 5th St., #131 • Tucson 520.393.3758
5931 N. Oracle Road Suite 111 • Tucson 520.690.9000 • www.blissthesalon.com
Jabez Hair & Nail Studio Come in and enjoy Jabez’s new beautiful and bigger salon. The stylists are internationally trained and recognized. They are an experienced, professional staff in a very relaxed atmosphere. Go in for a new holiday look or style. Jabez has moved to a larger suite, (from 140 to 184) in the same plaza, so be sure and stop by! Open Tuesday through Friday, 9 a.m. to 6 p.m., Saturday 9 a.m. to 4 p.m. 3900 W. Costco Dr., Suite 184 • Tucson 520.297.1831 • www.jabezstudio.com
Bella Skin, Body & Boutique Visit Bella’s day spa for facials, peels and waxing. Pamper yourself with a manicure and a pedicure. Consider a massage or reflexology to relax and rejuvenate during the stress of the holiday season. Bella offers Swedish, Deep Tissue, River Rock, Sports and even Prenatal massage. Call for more information and appointments. 1865 E. River Road, Suite 151 • Tucson 520.577.0555 • www.bellaskinbodyboutique.com 36
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European Hair Salon by Vasilé
Hairspraz
Opened in 1985, European Hair Salon by Vasilé is your onestop-shop for unique hair styles, cuts and color. Owner and Stylist Vasilé “Stan” Florea has mastered techniques needed to create original hair styles for each individual. Specializing in world-class color highlights and haircuts, Vasilé teaches his craft in the states and abroad in Europe. He’s trained in France, Italy, Germany and Spain. In order to maintain the salon’s repeat clientele, every six months Vasilé introduces new haircuts, color and styles. “After an endless search throughout Tucson for a hair dresser who knows what he is doing, we are very fortunate that we have found Lydia and Vasilé, and their miracle-working European Hair Salon,” said customers Trudy and Jens Witter, Ph.D., Owners of Antiquepiano.com. “They should be genetically duplicated just to give people the experience of the highest possible standards. We highly recommend European Hair Salon to everyone!” Kelly Hardy, another customer, said, “Lydia and Stan (Vasilé) are great! I laugh the entire time I’m in the shop. It’s a good break from my hectic daily routine… every time, I just can’t express enough, the joy I experience with Lydia and Stan.” Stop by today and enjoy receiving a fresh, new haircut and style, in a relaxing, welcoming and rejuvenating atmosphere!
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.
6923 E. Broadway Blvd. • Tucson 520.298.4247 • http://emol.org/vasile
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9425 E. Golf Links Road • Tucson • 520.290.8112
Artisan Salon Celebrates Third Year in Tucson An artisan is defined as “one who is skilled and practices an applied art, often using traditional methods.” At Artisan Salon, the name certainly fits the bill. The professionals there are experts in hair cutting and styling, highlighting and corrective color, texture and smoothing, formal hairdressing and makeup, facial waxing and nail services. No matter what your needs, the team at Artisan will ensure a wonderful experience, where no detail is overlooked. Whether you’re looking for a complete makeover or just a bit of maintenance for an already-great style, be sure to give Artisan Salon a visit. 4951 E. Grant Road, Suite 117 • Tucson 520.323.0078 • www.artisansalon.com
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escape ‘n explore
skiing, snowboarding and snow play By Danielle D’Adamo
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Arizona natives are well accustomed to the 300-plus days of sunshine and scorching summer heat. So it’s no surprise that when temperatures drop below 80 degrees, we are the first ones to dust off the winter wardrobe and bundle up. But for those Tucsonans itching to escape the cacti-covered landscape and visit a more appropriate holiday setting this winter, look no further than a few hundred miles. Arizona is home to some of the best skiing and snowboarding opportunities in the Southwest, not to mention nearby lodgings in quaint, small-town settings. So pack your ear muffs, ski pants and gloves, and plan a weekend road trip to the four best ski resorts in the state!
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escape ‘n explore
SUNRISE PARK RESORT
Located between the charming towns of Pinetop-Lakeside and Greer, Ariz., is the state’s largest ski resort. Tucked away in the heart of the White Mountains, Sunrise Park Resort offers 800 “skiable” acres with 65 runs spread out over three mountains. Beginner skiers and snowboarders have 31 “easy” trails to choose from along with a special “ski-wee” section, where young children can learn to ski in a safe environment. The Terrain Park offers more advanced boarders the chance to show off their skills on a snow half pipe, wood and metal rails, and a contained event space. There are 10 ski lifts, including Arizona’s only high-speed
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detachable quad chairlift, which can deliver 16,000 skiers-perhour uphill. Snowboarders of all levels have a separate area to themselves, and cross-country skiers can enjoy more than 13 miles of groomed trails. There is even a tubing hill off of the main entrance to the ski area for kids of all ages. And after a full day on the slopes, visitors can retire to the Sunrise Park Lodge for comfortable lodging in the 100-room hotel. The slopes will open in December and ticket prices can be found online. P.O. Box 117 • Greer 928.735.7669 • www.sunriseskipark.com
ARIZONA SNOWBOWL
As one of the oldest, continually-run ski areas in the U.S., Arizona Snowbowl is a must-see while visiting Flagstaff, Ariz. Located on the majestic San Francisco Peaks, the resort boasts 777 “skiable” acres with 32 runs and four chair lifts. The 50-acre beginner terrain has new snowscapes this year with a conveyor to ensure a better guest experience for the little ones in your group. For the intermediate and expert skiers and snowboarders, there are 26 challenging trails, including open bowl skiing and tree skiing, all with stunning views of the North Rim of the Grand Canyon. The popular Sunset Terrain Park features obstacles, spines, rails, and fun boxes for those daring enough to try some tricks. And while there is no overnight lodging, the Ski Lift Lodge & Cabins is located at the base of the San Francisco Peaks, and offers continental breakfast and two scenic Skyride tickets. Flagstaff is just a short 14-mile drive with a bevy of lodging options that range from hotels to bed and breakfasts. The winter season normally opens in mid-December, and ticket prices will be posted online. P.O. Box 40 • Flagstaff 928.779.1951 • www.arizonasnowbowl.com
Photos courtesy of Arizona Snowbowl Arizona Gourmet Living
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MT. LEMMON SKI VALLEY
Snow isn’t generally the first thing that comes to mind when most people think of Tucson, Ariz., but the city is actually home to the southernmost ski resort in the U.S. Nestled in the Catalina Mountains, Mt. Lemmon Ski Valley is the perfect day trip destination for skiers and snowboarders not willing to make the 200-plus mile drive up north. Just an hour from Tucson, the resort offers 70 “skiable” acres with 21 trails served by three lifts. The majority of the runs are designed for intermediate and advanced boarders as there are some challenging back-country runs. If there is enough snow this season, Mt. Lemmon Ski Valley will set up a terrain park for snowboarders that features pipes, rails and jumps. While there is no Nordic skiing or snow play on site, the surrounding Coronado National Forest offers plenty of places for crosscountry skiing, sledding and tubing. And if you want to make a weekend out of it, overnight accommodations are available in the nearby village of Summerhaven. Depending on snowfall, Mt. Lemmon Ski Valley will open mid-December and ticket prices will be posted online. 10300 Ski Run Road • Mt. Lemmon 520.576.1321 • www.skithelemmon.com
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ELK RIDGE SKI AND OUTDOOR RECREATION AREA
For those looking for a more quiet and quaint weekend in the pines this winter, the Elk Ridge Ski and Outdoor Recreation Area may be the perfect fit. Just south of the historic town of Williams, Ariz., this resort prides itself on being very family-friendly, and caters to beginner skiers and snowboarders. At just 37 acres, the ski area may be small compared to the big-name resorts further north, but Elk Ridge offers no lift lines or big crowds. It’s the ideal atmosphere for first-timers and families looking for a more laid back ski vacation. There are two main lifts servicing 10 trails for downhill
skiing and snowboarding, and lessons are available. While there is currently no snowboarding terrain park at Elk Ridge, kids will enjoy the tubing hill while parents relax at the day lodge. There are no overnight accommodations on site, but Williams offers a handful of hotel and bed and breakfast options. As with most Arizona ski resorts, Elk Ridge’s ski season will likely open in December and ticket prices can be found online. 2467 South Perkinsville Road • Williams 928.814.5038 • www.elkridgeski.com
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events calendar
Nov. 7 All Souls Procession Through downtown Tucson This annual ceremony was inspired by Dia de los Muertos and celebrates the passing of loved ones. The two-mile procession has as many as 20,000 participants, many dressed in costume, and is capped off by the burning of a large urn. www.allsoulsprocession.org
Nov. 7 Jewish Food Festival and Family Fun Fair Brandi Fenton Memorial Park Visit the park for a day of food and entertainment with an amateur cook-off competition, foods prepared by Tucson’s leading chefs, children’s activities and live music. Also, don’t miss Shlomo and Vito’s Executive Chef John Wirtis’ attempt to beat the Guinness Book of World Records for the largest matzo ball. www.jewishfoodfestival.com
Ongoing 2nd Saturdays Downtown Congress Street Wander through downtown this evening with the family and visit with various vendors, dance to the music of local bands and watch a movie hosted by Cinema La Placita. This local event happens every second Saturday of the month. www.2ndsaturdaysdowntown.com
Nov. 23-28 Beauty and the Beast Tucson Music Hall Delight in the magic of this classic tale, as Belle teaches the Beast how to love and turns him back into a prince. This stage production is based on the Academy Awardwinning animated film. www.broadwayintucson.com
Nov. 26-27, Dec. 3-4 Holiday Nights at Tohono Chul Park During this annual event, the 49 acres of Tohono Chul Park glow with light. Stroll through the cool evening with a cup of hot cider as you take in the lights and music. The on-site gallery hosts an ornament sale and auction. www.tohonochulpark.org
Dec. 10-12 4th Avenue Street Fair 4th Avenue Tucsonans love their festivals, and the biannual 4th Ave. Street Fair is a favorite local tradition. Shop for unique crafts, handmade gifts, original art and more. www.fourthavenue.org
Dec. 16-19 A Tucson Pastorela Borderlands Theater For a less traditional take on the holiday season, join the shepherds, dog and sheep as they march through the wilds of Arizona on their way to Belen to witness the birth of baby Jesus. www.borderlandstheater.org
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Dec. 23-26 The Nutcracker Tucson Music Hall It’s a holiday tradition for many Tucson families to attend this annual production with elaborate sets, costumes and spectacular dancing. www.ballettucson.org
calendar
AZGL’s calendar of events, exhibits and things to do in Arizona this holiday season. Follow @AZGL on Twitter or become a Facebook fan to discover even more. Nov. 13-14 Tucson Open Studio Tour Various locations Go behind the scenes and take a self-guided tour of more than 200 Pima County-based artists. This year’s tour also features a preview exhibit to view all of the artists’ work at the Tucson Jewish Community Center. www.tucsonpimaartscouncil.org
Nov. 19-20 14th Annual Southern Arizona Marriott Golf Invitational JW Marriott Starr Pass Resort & Spa Join the tournament as golfers and Tucsonans play together to raise money for TMC’s Children’s Miracle Network, the Tucson Conquistadores and the Autism Society of Greater Tucson. Visit the website for registration information. www.golfinvite.com.marriottgolftournament
Nov. 20 El Tour de Tucson Throughout Tucson Hundreds of cyclists gather together to ride through the city each year, choosing one of the various routes. The ride raises money for a variety of charities; last year’s event raised more than $1.8 million. Visit the website to learn the route and choose your spot to cheer on the riders. www.pbaa.com
Nov. 20 Tubac Balloon Festival Tubac Golf Resort & Spa Head south for the first-ever Tubac Balloon Festival to see the seven-story tall balloons, chat with the pilots and visit with local vendors and merchants. The Arizona Skyhawks Parachute Team will present the grand finale of the evening with a spectacular nighttime skydive. www.tubacballoonfestival.com
Dec. 2 University of Arizona vs. Arizona State Arizona Stadium The Wildcats and the Sun Devils have their annual battle for the Territorial Cup in Tucson this year. Cheer on your favorite team as you watch the state’s favorite rivalry in action. www.arizonawildcats.com
Dec. 11-26 Winterhaven Festival of Lights Central Tucson Stroll through this Tucson neighborhood’s celebration of the holiday season with festive, creative displays of light and color. Special drive-through nights are Dec. 14, 16 and 26. Bring a donation of canned goods for the Community Food Bank. www.winterhavenfestival.org
Dec. 4-5 La Fiesta de Tumacacori Tumacacori National Historical Park This cultural fiesta features an estimated 50 food and craft booths, live entertainment and children’s activities. Sunday’s events begin with a procession to the church, followed by a mariachi Mass. http://www.nps.gov/tuma/planyourvisit /special-events.htm
Dec. 13 Geminid Meteor Shower Special Event Mt. Lemmon SkyCenter Head north to Mt. Lemmon where the U of A’s SkyCenter will host a program with the opportunity to see this meteor shower, possibly a once-in-a-lifetime chance. www.skycenter.arizona.edu
Dec. 31 Tucson Jazz Society’s New Year’s Eve Jazz Gala JW Marriott Starr Pass Resort & Spa The society will collaborate with Rick Braun for the fifth annual gala. Enjoy a gourmet dinner, music and dancing, and a champagne toast to ring in 2011. www.tucsonjazz.org
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great recipes of Arizona SCALLOPS WITH WILD MUSHROOMS By Executive Chef John Gallaher Dakota Cafe & Catering • Tucson Risotto 2 cups arborio rice 8 cups chicken stock 2 shallots, finely diced 2 cups Parmesan cheese In soup pot, sauté shallots until translucent. Add rice and sauté 2 minutes. Add just enough chicken stock to barely cover rice. Stir rice constantly. When rice is absorbed, add more stock. Continue process until rice is soft and creamy. Stir in Parmesan cheese. When cool, form into cakes. Mushroom Mix 4 tsp. olive oil 4 shiitake mushrooms, thinly sliced 4 oyster mushrooms, roughly chopped 4 crimini mushrooms, thinly sliced Salt and pepper to taste In large sauté pan, add olive oil. Heat until just starting to smoke. Add mushrooms and cook until they start to get a nice sear color. Let cool. Reduced Balsamic 4 cups balsamic vinegar Add vinegar to saucepan and bring to a boil. Reduce heat to a simmer and reduce by three-fourths. Let cool completely. Plating 1 risotto cake seared mushrooms 5 medium-sized dry scallops 6 ounces fresh spinach reduced balsamic vinegar panko bread crumbs salt and pepper In a sauté pan, add 1 tsp. olive oil and heat to the point of just beginning to smoke. Add mushroom mix. Sauté for 1 minute and reduce heat to medium. Add fresh spinach, salt and pepper to taste. Cook spinach until just wilted. Turn off heat and keep warm. Coat scallops with flour and saute in hot pan to form nice crust on the scallops. Place risotto cake in center of plate. Place mushroom/spinach mix in pile on top of cake. Arrange scallops around cake. Drizzle reduced balsamic over scallops and cake.
ESPRESSO TIRAMISU Lodge On The Desert • Tucson ¼ cup Marsala wine 5 tsp instant espresso powder 2 ⁄3 cup water ¾ cup heavy cream, chilled 1½ cups confectioner’s sugar 3 cups Mascarpone 100 ladyfingers powdered cinnamon In a medium bowl, mix the Mascarpone and confectioner’s sugar. Add the Marsala wine and heavy cream, and set aside. In another bowl, mix the water and coffee powder. One at a time, soak the ladyfingers in the liquid and layer on the bottom of a 9" x 12" pan. Spread half of the Mascarpone. Repeat layering the ladyfingers and cheese, making sure it is nice and smooth. Dust with cinnamon. Chill for several hours before serving.
CHARBROILED BONE-IN RIB EYE STEAK By Executive Chef J. Ramon Delgado Desert Diamond Casino • Tucson Purchase from your gourmet grocery store a 16-ounce rib eye steak, preferably choice grade or higher. Prepare your charcoal or gas grill to the correct temperature before cooking the steak. Let the steak rest outside the refrigerator for 20 minutes before grilling it. Season with coarse salt and freshly cracked black peppercorn and a good quality dry garlic powder, generously on both sides. Cook on the medium/hot side of the grill, turning the steak a few times to cook evenly, being careful not to char the meat too much. This steak is best eaten medium rare. Let it rest for about 5 minutes before cutting into it. Garnish the steak with the bordelaise sauce ladled beneath the steak and the maitre d’ butter on top of the steak. Serve with buttery mashed potatoes and sautéed brandied mushrooms. For Maitre d’ Butter Compound 1 pound butter, softened ½ bunch of parsley, no stems, minced and washed 1 ounce of fresh minced garlic 2 ounces Worcestershire sauce 1 ounce balsamic vinegar juice of 1 lemon 1 ounce olive oil salt and pepper, to taste
By Chef Oscar Gastelum Rigo’s • Tucson
Place the room temperature butter in a mixing bowl with a paddle attachment and whip until it almost doubles in volume, add the remaining ingredients slowly, one at a time until fully incorporated. Roll into a tube of ¾" in diameter using plastic wrap, label and place in freezer. Slice coins as needed for the steaks.
6 pounds tripe 2½ pounds corn 1 large white onion 1 garlic head 2 pounds ox foot 1 Tbsp salt 1 Tbsp garlic salt
For Bordelaise Sauce ½ cup shallots, minced 4 sprigs fresh English thyme 1 bay leaf 1 tsp freshly cracked black peppercorns ½ quart of red wine 1 quart demi glace
Boil the tripe and the ox foot for 2 hours. Add garlic head and onion and continue to boil for another hour. Add garlic salt and regular salt. Continue to boil for 15 minutes. Garnish with cilantro, green onion, Mexican lime, and chiltepin. Serve with birote bread and butter. Serves 20 people.
Combine the shallots, thyme, bay leaf, pepper and red wine. Reduce the mixture by half. Add the demi glace and reduce to a nappe (glossy, not gluey). Adjust the flavor with a touch of salt and white pepper. Strain the sauce and keep warm for the steak.
MENUDO
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FRUTTI DI MARE
CHICKEN AND DUMPLINGS
By Executive Chef Peter Wilkins Amereno’s • Tucson
By Chef Albert Hall Acacia at St. Philip’s • Tucson
1 Tbsp extra virgin olive oil ½ tsp garlic, minced ½ dozen fresh little clams ½ dozen fresh mussels 1 cup white wine ¼ cup seafood broth 3 to 4 ounces of marinara sauce, pre-cooked 7 shrimp, peeled and deveined 5 ounces of linguine pasta Fresh basil to taste Pepper to taste
1 3-pound chicken 4 cups water 2 cups chicken broth 1 carrot, roughly chopped 1 medium onion, cut into quarters 1 stalk of celery, roughly chopped 1 sprig of fresh thyme 1 bay leaf 1 tsp salt ¼ tsp freshly ground pepper
Heat oil in pan and sauté garlic until golden brown. Add clams and mussels 10-15 seconds before the garlic browns. Add pepper. Pour in 1 cup of white wine and cook down. Add basil for about 1 to 1½ minutes on a high flame. Add broth and shrimp and simmer on medium heat 3 to 4 minutes. Add ready, hot marinara sauce. Toss with pasta and serve. Serves 1.
LAMB VINDALOO By Owner Mintu Sareen Saffron Indian Bistro • Tucson 2 pounds lamb, cubed 1" to 1½" (select lean sirloin) ¼ cup mustard oil or regular canola oil (Mustard oil is used for its pungency. You may substitute it with canola oil.) ¼ cup red wine vinegar 2 Tbsp tamarind pulp 1 tsp salt ¼ cup minced garlic (One whole garlic bulb containing about 10 cloves.) 1-inch finely chopped fresh ginger 2 serrano peppers, chopped (Remove seeds and white membrane to reduce heat for your taste.) 1½ Tbsp curry powder, Standard Onset Punjabi (Use 1-2 tablespoons depending on your taste.) ¾ Tbsp garam masala, Standard Frying Punjabi 1 tsp hot mustard powder 1 tsp Lal Mirch (ground hot cayenne) 2 tsp Degi Mirch (paprika) ¼ cup Ghee or cooking oil 2 cups finely chopped onion (preferably ground) 6 Tbsp water ½ tsp brown sugar Combine all the marinade ingredients in a stainless steel or glass bowl. Stab each piece of lamb cube with a sharp pointed knife once or twice. This helps the marinade to penetrate deeper. Add the lamb to marinade. Cover and marinate in refrigerator for 12 hours. It is important to cover to prevent the other foods from gathering odors from the marinade. Remove lamb from the marinate. The surface of lamb should have almost no marinade. Save marinade mixture and set aside. Heat Ghee or vegetable oil in a heavy-bottomed pan. Add marinated lamb. Brown lamb on medium to high heat, about 8 minutes. Remove browned pieces and set aside. Add onions. Fry till onions are almost brown, about 5 minutes. Add saved marinade mixture. Be careful during this step. Keep your eyes away from the pan. Cooking this mixture will irritate your eyes. Turn the heat on low to medium, and walk away to avoid the initial fumes for first two minutes. After that, stir and fry to make a nice paste. Add lamb and water. Bring to a near boil when the bubbles start to rise to top. You do not want to cook lamb at high temperatures to prevent it from getting tough. Turn down heat. Cover. Simmer on low to medium heat till lamb is tender, about 20 minutes. Stir in sugar to cut the sourness.
great recipes of Arizona
For the Dumplings 2 cups all-purpose flour ½ tsp baking soda ½ tsp salt 3 Tbsp shortening 1 cup buttermilk Place the chicken in a large pot, and add the water, broth, carrot, onion, celery, thyme, bay leaf and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Strain the cooking liquid and discard the carrot, onion, and celery. Let stock cool and skim off excess fat. Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. You can do this part the day before, if you like. Just refrigerate the chicken in the stock. For the dumplings, combine the flour, baking soda and ½ tsp salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times—no more. Bisquick makes a pretty good dumpling also; just follow the directions on the box. For drop dumplings, pat the dough down to a ¼-inch thickness, and pinch off 1½-inch pieces. For rolled dumplings, roll the dough to a ¼-inch thickness, and cut into strips, no larger than about 2x2 inches. (The dumplings will plump up when they are cooked). If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is not necessary to thicken it further. Return the boned chicken to the mixture and simmer until heated through. Add salt as needed and the freshly ground black pepper, remove from heat. Serves 4. Note: If you are cooking a whole chicken, remove as much of the skin as possible to avoid a lot of fat. Also, unless you use a really deep, narrow pot, the chicken isn’t likely to be covered by the cooking liquid. So turn your chicken upside-down; that is, cook it with the breast side down, to prevent drying. Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
AMSTERDAM MARTINI 2½ ounces AGWA de Bolivia Coca Leaf Liquor 2 ounces Citron Vodka squeeze of lime juice Shake cold, serve in a martini glass. Garnish with olives. Some people enjoy stuffing their olives with cheese or experimenting with a wide range of olives available at most quality delis.
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ARIZONA GOURMET LIVING
FALL 2008