Arizona Gourment Living • Fall 2010

http://www.zocalomexicanimports.com/s/

http://www.amerenos.com/

http://www.bbvacompass.com

http://www.desertdiamond.com

2 Arizona Gourmet Living • Fall 2010

http://www.laraza1210.com

http://www.karimirugs.com

GOURMET CUPCAKES“Cupcakeries” have arrived in Tucson.

TUCSON CULINARY FESTIVALTaste the diversity of the Old Pueblo in this annual food festival.

FROM THE K ITCHENIntroducing Ramon Delgado, Executive Chef, Desert Diamond Casinos and Entertainment

ON THE VINEAutumn Crush, the season for picking, crushing andfermenting wine grapes for the next vintage.

FALL ARTS PREVIEWTucson’s premier arts and culture organizations.

ANTIQUE ODYSSEYFinding treasures in Tucson’s antiques district.

HIKING IN THE OLD PUEBLOFour nearby hikes to help keep the body beautiful with outdoor exercise.

TUBACArcheological ruins and an artists’ colony meld together in Southern Arizona.

From the Editor

Events Calendar

Great Recipes of Arizona

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Fall • 2010food & wine

the finer things

contents

at home

body beautiful

escape ‘n explore

in every issue

Fall


From the

Editor

from the editor

Welcome to the fall issue of Arizona Gourmet Living! In this issue,through wine consultant Jeanne Christie’s On the Vine, we share with youhow wine begins. Find out what an “Autumn Crush” is and what it meansto vineyards, and you.

We’ll also take you on a tour of antique shops in Tucson—find out wherethe great bargains are in “Antiques Odyssey.” If walking antiques row isn’tenough exercise, determine which of the “hikes in the Old Pueblo” you’dlike 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 tripthat will include a variety of art, amazing history and of course, finedining. This issue also features a fall preview of the many arts and culturalorganizations that make their homes in Tucson. The cultural season beginsin autumn so take note of opening nights and enjoy!

As always, we have our events calendar packed with fun things to doover the next two months, and we offer you some excellent recipes to addto your gourmet cooking repertoire.

Karrie Welborn, Senior [email protected]

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

MARTÍN EZRRÉ

Advertising Sales Director

ENRICO CECCHI

European Advertising Sales

KIM FORRESTER

Administrative Manager

TARA NEAL

Circulation Manager

Arizona Gourmet Living is published

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Arizona Gourmet Living • Fall 2010 5

gourmetcupcakesBy Kelly Lewis

food & wine

T U C S O N ’ S L I T T L E P I E C E S O F H E A V E N


After stints on television and staple locations on the East and WestCoasts, the gourmet cupcake craze has finally come to Tucson.

“This is a new thing in Arizona,” said Peter Sutter, GeneralManager of Red Velvet Cupcakery, at 943 E. University Blvd., nearthe University of Arizona. “[Cupcakes] have been around for awhile, and once they started popping up on television, you have tofigure the trend is growing.”

One of only a few cupcakeries in the Old Pueblo, Red VelvetCupcakery uses only the finest gourmet ingredients in theircupcakes, including Valhrona chocolate, European and French-style butters and vanilla from the Bourbon Islands of Madagascar.

“We do all the baking here,” Sutter said. “We have a verygourmet product.”

Similarly, Red Velvet caters to specialty diets, including veganand gluten-free. The store carries at least one specialty cupcakeeach day, and every Friday, the store does a “gluten-free, vegan day”with three different flavors to choose from, said Sutter. “We havethe 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 onopening another cupcakery in the upscale shopping complex, LaEncantada. They have also been invited to submit an audition for“Cupcake Wars,” Food Network’s popular show in which cupcakebakers compete with each other for a $10,000 prize and the chanceto 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,” whichcreated a buzz of business for Tucson Cupcakes owner, Jennifer Roth.

“The Scottsdale store was featured on the show and we were sobusy,” said Roth, who franchised the business in Tucson.“Everyone said they looked so good they looked fake. We soldout every day for a week.”

For Roth, opening Cupcakes was the perfect way to mesh havingfun at work and offering a great product.

“I love kids and I love parties, so for me, it was a perfect fit,” saidRoth, a mother of two, who also designs one-sies for toddlers thatshe sells in her store. “My daughter just wants to eat cupcakes every

food & wine


day,” she said, laughing. Roth said she has made cupcakes for

almost any occasion, including babyshowers, birthday parties and evenweddings. “We do a lot of weddings,” saidRoth. “The only time we’ll make a topcake is for a wedding.”

Indeed, it seems that cupcakes atweddings has become a new trend as well,one that offers versatility, originality andan individual treat for all guests.

“There’s nothing better for a partywhen everyone likes something different,”Roth said. “And you can have whateveryou want here,” she added, with a laugh.

Business has been so good here forCupcakes, currently located at 4811 E.Grant Road, that Roth is also looking atother locations to expand.

“I’d like to open one later on anotherside of town,” Roth said. But for now, sheadded, the store is focusing on settlinginto their new location, which they willhave been at for a full year in October.

From the young to the elderly,cupcakes seem to be a trend happilyaccepted by everyone. Prices percupcake generally average about $3,and flavors range from traditionalvanilla and carrot to ‘Cookies andCream’, ‘Peanut Butter’, and even‘Aztec’—Red Velvet’s latest Southwesternchocolate mole cake topped with atamarind sweet and spicy frosting.

“For what they are—a little piece ofheaven—it’s a slight indulgence for a littlebit of money that you can give yourself,”Sutter said.

Red Velvet Cupcakery 943 E. University Blvd., Suite 165 520.829.7780 • Tucsonwww.redvelvetcupcakery.com

Cupcakes 4811 E. Grant Road, Suite #127 520.795.1112 • Tucsonwww.tucsoncupcakes.com

Mini’s Cupcakes 7051 N. Oracle Road 520.299.2605 • Tucsonwww.miniscupcakes.com

http://www.mybigfatgreekrestaurant.net/

http://www.cafe54.org/

By Carrie Bui

Tucson Culinary Festival 2010c 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

Photos by Alex Landeen


Back for its eighth year, the Tucson Originals presents theTucson Culinary Festival, Oct. 28–31. The four-day festivalcelebrates the city’s culinary culture with food tastings, winetastings and culinary competitions.

“We have worked hard for eight years to build and nurture anevent that includes something for everyone,” said Chef JonathanLandeen, Chair of the 2010 Tucson Culinary Festival, “and tohelp ensure the continued survival of the independentrestaurants that showcase Tucson’s rich culinary heritage. Thefestival belongs to our community. Without locally ownedbusinesses and the people that patronize them we would losethat special character and sense of place that is uniquely Tucson.”

The festival kicks off Thursday evening with the WorldMargarita Championship™ at Maynard’s Market and Kitchen atthe Historic Train Depot. Local bartenders compete to craft thewinning margarita, and event attendees will be able to taste testthe margaritas with paired food from a variety of TucsonOriginals restaurants. Last year’s winner was JaxKitchen OwnerBrian Metzger with his Summer Margarita. The “World’sGreatest Margarita” winner will be chosen by a combination ofjudges’ votes and the people’s choice vote.

Wine lovers will enjoy Friday night’s Reserve Tasting at theCanyon Cafe and Patio of Loews Ventana Canyon. This tastinggives attendees the opportunity to sample small production,boutique wines that are rarely available by the glass. TucsonOriginals chefs will prepare specialty dishes to complement the wine.

Also, this year’s Reserve Tasting will feature the presentationof the first Monica Flin award. Monica Flin founded El CharroCafe in 1922. The award will be presented annually to anationally significant figure who not only demonstrates a

passion for Tucson and its cuisine, but also brings attention tothe city’s culinary culture. The first recipient of the award will beBarbara Fairchild, Editor-in-Chief of Bon Appétit. She has beenthe editor for the last 10 years, was inducted into the James BeardFoundation’s “Who’s Who in American Food and Beverage” inMay 2000 and authored three cookbooks. The books will beavailable for sale at the festival, and Fairchild will be signingbooks at the Reserve Tasting and Saturday’s Grand Tasting.

The premier event, The Grand Tasting, happens Saturdayevening at the Loews Ventana Canyon Grand Ballroom. Guestswill enjoy a selection of more than 100 wine and spirits as wellas tastings of signature dishes from more than 40 TucsonOriginals chefs. In the Grand Lounge, guests can learn tipsfrom Master Mixologist Tony Abou Ganim, have a cookbooksigned by popular Southwest authors and join in the silentauction for trips, wine and more.

The festival wraps up on Sunday with a friendly challengebetween Kingfisher and Bluefin Chef Jim Murphy and ChefAdam Buzzalini of Maynards Market and Kitchen in theCopper Chef Challenge. The competition will take place on thepatio of the Kiva Ballroom at Loews Ventana Canyon. Inaddition to the chef competition, attendees will enjoy breakfastbarbecue options from Tucson Originals chefs and theCheesesteak Throwdown between Frankie Santos of Frankie’sSouth Philly Cheesesteaks and Albert Hall of Acacia,Marketplace at Acacia, Tohono Chul Tea Room and TucsonBotanical Garden Cafe.

A portion of the proceeds from this year’s event will benefitDiamond Children’s Medical Center and New Beginnings forWomen and Children. For more information about the event,visit www.tucsonculinaryfestival.com.

food & wine

deliciousand is filled almost every night, said Fronimakis. During gamenights or the weekends, or when dining with a large party, it’s oftena good idea to make reservations in advance.

Walking through the restaurant, it’s easy to see how it has gainedits popularity. The atmosphere is relaxed and friendly, the staffinviting, and the decoration fitting for a traditional Greekrestaurant. A large mural of the island of Crete is displayed on thewall, and soft Greek music plays in the background.

The place is bustling with the pleasant hum of happycustomers and the garlic smell of gyros—one of the restaurant’smost popular items.

“Everything sells well for us,” Fronimakis said. “But the gyros, especially.”

The Gyro Special, complete with a gorgeous gyro dripping insauce and a Greek side salad covered in Feta, is also a very popular order.

Other items on the menu include Souvlaki, Falafel and thepopular Athenian Chicken, a tender half-chicken baked withlemon and Greek spices, served with rice pilaf or fries, a dinnersalad and grilled pita.

“The atmosphere is good, the quality is good and the service isgood,” said Fronimakis, while proudly displaying the many photosand restaurant reviews that adorn the walls. “And the food—thefood is excellent.”

3242 E. Speedway Blvd. • Tucson520.327.8321 • www.fronimos.com


profiles

By Kelly Lewis

consistently

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-scratchGreek food at lightning quick speeds, all for bargain prices.

“We are a real mom-and-pop operation,” said Owner GeorgeFronimakis, who moved from the island of Crete to the UnitedStates about 40 years ago and decided to open a restaurant for otherlovers of Greek food. “In Arizona, you have people who come fromall over the U.S. who know about Greek food. So, you need goodprices, good quality and good service—and we thought this was theplace to do it.”

Fronimo’s, located at 3242 E. Speedway Blvd., is a largerestaurant with ample seating and a special side room that seats 25,

F R O N I M O ’ S


http://www.picazzos.com/

http://www.ginzatucson.com

http://www.thelooptasteofchicago.com/


Saffron is an upscale restaurant on theNorthwest side that blends modern diningwith traditional Indian cuisine.

The result? A large, airy restaurantdesigned simply with warm orange accentcolors where you can always count onfresh spices and fast service.

“This is our third year that we’ve beenopen, and we really couldn’t ask for more,”said Owner Saurabh Sareen, who is alsoknown as Mintu. “We have great repeatcustomers and most of our clientele isactually here through word-of-mouth.”

The restaurant came to life after Sareenhad opened Kabab-e-que Indian Grilldown near the University of Arizona andrealized there was a need for an authenticIndian restaurant. After about four years,Sareen opened Saffron, aiming to make ita destination point that is both upscaleand modern, as well as authentic.However, he also wanted to create ahealth-conscious menu that could cater tonearly every taste.

“Indian culture is getting more popular,and we really wanted to take the cuisine tothe next level,” he said. “We import all ofour spices from India, everything isorganic, there are lots of vegan options,and it’s a la carte. We always like to pleaseour customers, even if what they order isnot on the menu. We like the challenge.”

Saffron’s chef has nearly 35 years ofexperience, having worked everywherefrom India to London to Jakarta, and he isalways trying new dishes as specials to getfeedback from customers.

One dish that has proved to be popularis the Chicken Tikka Masala, the“national dish of England,” slowsimmered in their famous fresh tomatosauce with a hint of cream sauce and zesty

Indian herbs and spices. Another popular dish is the Tandoori

Seared Lamb Chops, which are marinatedovernight in more than 20 fresh herbs andspices and then cooked in a tandoori ovento keep them moist and flavorful. The dishcosts $28.95, and Sareen offers customers$5 off of the dish, just to try it.

One of the greatest challenges Sareensaid the restaurant faces is challengingmisperceptions of Indian food.

“A lot of people are scared of Indiancuisine,” said Sareen. “They think it willbe too spicy or that it will make theirstomach upset, and I just think that’stotally untrue.”

To help reassure their customers and toprovide the best possible product, Saffronmakes every dish from scratch, and each ismade-to-order.

“All of our food is cooked to order, it’shealthy and it’s fresh,” Sareen said. “I thinka lot of people are starting to understandwhat they’re going for [in eating Indian].But we still get a lot of new customerswho’ve never tried Indian food before, and97 to 99 percent of them go very happy.”

The restaurant is doing so well thatSareen is considering opening anotherlocation when the economy improves. Inthe meantime, he has helped to open Om,a modern Asian fusion restaurant thatcombines Asian and French spices.

As business continues to grow withSaffron, Sareen said he is excited for thefuture, and grateful for the success therestaurant 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 • Tucson520.742.9100 • www.saffronaz.com

blendingold world with modern

By Kelly Lewis

S A F F R O N

http://www.bzpizza.com

http://www.fronimos.com/


mailto:[email protected]

http://www.randallsrubberizedroofing.net/

http://www.veroamorepizza.com/


profilesT U C S O N T A M A L E C O M P A N Y

By Justyn Dillingham

innovativedishesLong before he thought of opening hisown restaurant, Todd Martin’s friends toldhim his homemade tamales were goodenough to sell.

In November 2008, the long-timesoftware executive decided to find out ifthey were right. With a menu based on thecountless tamale recipes Todd and SherryMartin have dreamed up over the years,the Tucson Tamale Company turned outto be an instant hit. In its April issue,Arizona Highways named it one of thestate’s 25 best restaurants.

“We got reviewed the first week we wereopen,” Martin remembered. “Any businesstakes a little while to get established butthis year it’s been nonstop busy.” Therestaurant has a growing circle ofdedicated regulars, including out-of-staters who always make sure to stop by ontheir way through town, he said.

“It’s really because we focus on onething and we do it really, really well,” saidMartin, who added that he hadn’t wantedto open a “full-fledged restaurant.”

“And we didn’t want to open a Mexicanrestaurant or a burger joint. We wantedsomething unique and different.”

Everything at Tucson Tamale Co. isgluten-free, and most of the ingredients—except for a few like blue corn that have tobe shipped in—are made locally. It’s alsoboth vegetarian- and vegan-friendly,which many regulars certainly appreciate.

The most popular dish at TucsonTamale Co. is the Santa Fe, which mixespork loin, green chile sauce and cheese.The next most popular, Martin said, is thetraditional Green Corn Tamale, with freshcorn masa, roasted green chile and cheese.The recently introduced Blue Tamale hasalso been a hit with customers.

From there, the sky’s the limit. TucsonTamale Co.’s menu skips across the globein style. There’s the Little Italy (Italiansausage, sweet peppers, onions, marinarasauce), the Berkeley (a vegan tamale withblack beans, fresh corn and red peppers),and the New Delhi, a one-of-a-kind currytamale for those who can never get enoughIndian cuisine. “It’s nowhere neartraditional but people that try it absolutelylove it,” Martin said.

There’s also the Wisconsin GrilledCheese, which comes as close as a tamalecan to approximating the style of themost classically American sandwich ofall. “We steam it then fry it so it’s crispyon the sides,” Martin said. There’s eventhe Dogmale, which manages totranslate the famous Sonoran Hot Dog(a hot dog smothered in bacon, onion,tomatoes, pinto beans and cheese) intotamale form.

If you’re more inclined toward thesweet than the savory, Tucson TamaleCo. also sells two dessert tamales: theTahiti (grilled pineapple, mango andcoconut masa) and the PumpkinTamale, which Martin said tastes justlike pumpkin pie.

There are even seasonal offerings, likethe Thanksgiving tamale they whip upevery fall which manages to combine allthe various flavors associated with thatholiday into one tamale. And that’s not all;their menu is continually evolving, and theonly way to keep up with it is to keepstopping by.

Summer hours are 10 a.m.-6 p.m.,Monday through Saturday.

2545 E. Broadway Blvd. • Tucson520.305.4760 • www.tucsontamalecompany.com

“IT’S REALLY BECAUSE

WE FOCUS ON ONE

THING AND WE DO IT

REALLY, REALLY WELL”


May’s Counter2945 E. Speedway Blvd.520-780-2704

OPENING SOON IN TUCSON

BZ’s PizzaPizza fans appreciate the attention to detailand quality ingredients at BZ’s Pizza. BrianSorell, Co-Owner and Chef, crafts a varietyof traditional and innovative dishes for theextensive menu. The menu featuresappetizers, salads, sandwiches and ofcourse, pizza. Diners can try one of BZ’sspecialty pizzas or create their own from awide selection of toppings.

9431 E. 22nd St., #137 • Tucson520.546.1402 • www.bzpizza.com

Kazoku SushiFor fresh sushi, Tucsonans like to visitKazoku, a centrally-located restaurant thatspecializes in sushi and Japanese cuisine.The inviting atmosphere encourages dinersto come in, sit down and feast from the wideoffering of dishes and sushi rolls on themenu. If you’re looking for something spicy,go for the Fireball roll with extra spicy tunatopped with eel sauce and chili sauce.

4210 E. Speedway Blvd. • 520.777.6249

Fusion WasabiFor a fun dining experience, a visit toFusion Wasabi hits the spot. Sit at ateppanyaki table and watch a chef prepareyour meal right in front of you as you dineon Fusion’s fresh, innovative sushi rolls.For a real treat, order the Sky Blue WasabiUltimate Roll, lobster and shrimp toppedwith edible 24k gold flakes.

250 S. Craycroft Road, Suite 100 • 520.747.0228

Good News RadioGood News Radio Broadcasting believesin having a positive impact in ourcommunity. They own KLOVE 88.1 FMthat has positive and encouraging music.They also are hitting the local andnational news and issues with their“intelligent talk” KVOI 1030 AM. KGMS940 AM is Christian talk and ministry.KCEE 690 AM plays the greatest popclassics from the ’40s through the ’80s.Good News Radio Broadcasting is theonly radio group that is locally owned.They helped create the “This Is MyTucson” media campaign that isreminding people why they love Tucson,and encouraging folks to help make theircommunity better.

3222 S. Richey Ave. • 520.791.7200

http://www.alibabatucson.com/


It’s a place where everyone knows your name. The Loop, Taste ofChicago is a sports bar and restaurant that feels a bit like cominghome ... only this home comes complete with deep dish pizza andto-die-for pastas.

“We want to have a Cheers-type atmosphere here,” said OwnerMark Rusin. “We’re very kid-friendly, and we have little TVs andDVD players that come to the table so that the kids can watch amovie and the parents can relax, and have a glass of wine. We reallywant 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 helpingthem get through the hard times.

“We have wonderful regulars here,” said Marcie Rusin. “Peoplelove 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 therestaurant is authentic to a tee, going so far as to fly a renowned cheffrom Chicago to help them perfect their menu and their deep dishpizza, adding a bit of cornmeal to the crust to give it the perfect crisp.

All of the memorabilia that adorn the walls are also reminiscentof the Midwest, with Cubs jerseys, Chicago posters, a hand-painted, colorful “Illinois” mural and even Al Capone’s fingerprintsfrom his arrest, collected during Mark’s career as a federal agent.

After decades of living throughout the country, and becauseMarcie’s family was from Arizona, the Rusins decided to move toTucson when Mark retired from years of police and federal bureauwork. They settled in nearby Oro Valley, frequented a local pizzaplace, and one day decided to buy it.

“We started coming here, eating here,” said Mark Rusin. “In 2007we bought it. In 2008 we changed the name to The Loop, Taste ofChicago, and we’ve been doing it ever since.”

The restaurant is very large, with three different seating sections

plus a large outdoor patio area that can accommodate about 150people and is available for parties and weddings at no additional cost.

“We’ve been doing lots of weddings, and we can have a band anda dance floor there,” said Marcie Rusin, who helps plan events forthat part of the restaurant. The restaurant is also becoming a morefrequent hot spot for nightlife, holding a variety of holiday partiesand theme nights.

Wednesday nights, for example, are “Ladies Nights” with a fullpasta and salad buffet just for women, and karaoke is held onSaturday nights.

Popular dinner entrees include the ‘Fish and Chips,’ pub-battered Haddock served with French fries and tartar sauce,Chicago-style hot dogs, and, of course, the deep dish pizzas, whichcome as individuals serving one, or as ‘regulars’, which serve two tothree. The hard part comes in deciding what flavor to order. “The Fed” includes mushrooms, Italian sausage, pepperoni, tomatosauce and mozzarella cheese, while “The Heart Stopper” has sauce,mozzarella, ground beef, Italian sausage, bacon, pepperoni andham. Other specialty pizza options are available, too.

With great food, great prices and great service, it’s no wonderThe Loop, Taste of Chicago, recently won the Arizona SmallBusiness Development Center’s 2010 Success Award.

Looking at the photos taken of family and friends, local LittleLeague sports teams and the hand-drawn cartoons created by kidsthat 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 roadconstruction outside of our restaurant, we’re still hanging in there.”

10180 N. Oracle Road • Oro Valley520.878.0222 • www.thelooptasteofchicago.com

profiles

authenticdeep dish in the desert

T H E L O O P , T A S T E O F C H I C A G O

By Kelly Lewis


http://www.janehamiltonfineart.com/

http://embellishhomeetc.com/

http://www.kvoi.com/


from the kitchen

AZGL: Why did you choose to become a chef?

RD: I was lucky that I spent my young adult life in Palm Springs, aMecca for fine dining and golf. I worked at several fine dininglocally-owned restaurants and then I went to work for Marriott’sresort, their flagship five-star property in Rancho Mirage, Calif.There, I learned just about everything that I could learn attendinga culinary school. I got the same accreditation through theirculinary school program.

I really liked what I could achieve as a chef, from the culinarystandpoint as far as being creative to the managerial aspect of beingable to coordinate a large group of employees with the sameculinary aspirations and create a memorable experience for ourguests. I also like the fact that in cooking you get immediatefeedback from whoever tastes your food; there’s instantgratification 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 solidcook/chef is to learn French cooking techniques. Every menu that youcan experience at any restaurant in the world has some amount ofinspiration from French cuisine. My background is catering; I excelledat it and, besides fine dining, it is the most challenging culinary branch.

AZGL: How would you describe your cooking style orcooking philosophy?

RD: My cooking philosophy is to have consistent recipe execution,all done on a consistent basis. The biggest praise a culinarian canget is from someone to come back to your establishment and tellyou that your food tastes the same as the very first time that theyvisited you. You must also, however, be flexible to accommodateany special requirement and be able to improvise at a moment’snotice. 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 isreally what I enjoy.

culinaryfinding his

Arizona Gourmet Living (AZGL) talks to Executive Chef RamonDelgado (RD) from Desert Diamond Casinos and Entertainmentabout the joy of cooking.

Interviewed by Carrie Buip o t e n t i a l

“AS A CHEF YOU HAVE TO BE

PREPARED TO WEAR MANY

HATS AND ALWAYS BE

APPROACHABLE—ALWAYS.”


AZGL: What are a few ingredients youalways have to have on hand?

RD: It depends on what you are planningto cook. I like to develop the differentlayers of flavors in a dish. I accomplishthis by having fresh herbs—such asthyme and rosemary—always available.Fresh garlic is also a must. I really likesmoked pimento (Spanish paprika). Awell-stocked pantry is important if youwant to get creative in the kitchen.Besides, it is more fun.

AZGL: What do you bring to therestaurant as a chef?

RD: I provide the enthusiasm and thedrive. I’m able to entice the whole team toprepare and execute at their best. It is truewhat they say, chefs are teachers,counselors, mediators, mentors, friends,etc. As a chef you have to be prepared towear many hats and always beapproachable—always.

AZGL: Do you have a signature dish?What is it and how does it represent yourcooking style?

RD: I’m proud of every menu item thatwe serve. I’m fortunate that I can createmenus from inception, developing recipesfrom start to finish that eventually end upon the table for our guests. Cooking withquality food reflects well in what youserve. My style is creating appetizing foodthat anyone can appreciate.

AZGL: What was your favorite meal?

RD: Breakfast food—cooked by me—is my favorite.

AZGL: What’s one thing people wouldbe surprised to know about you?

RD: I’m not a crazy fan but I enjoylistening to The Beatles music quiteoften. I have all of their albums and rarecuts. It makes me happy. Also, I’m crazyabout my wife.

7350 S. Nogales Highway • Tucson520.294.7777 • www.desertdiamondcasino.com

http://www.itsagrind.com/

http://www.tucsontamalecompany.com/


Autumn Crush … when glorious Indian summer starts andbrilliant fall colors and aromas massage the senses, winemakers ofthe Northern Hemisphere prepare for what is affectionately knownas crush. When vineyard leaves begin to turn a bright yellow andthe earthy scent from the drying vine leaves permeates the air,wineries are gearing up for a new vintage. What, you might beasking, is crush? It is the season for picking, crushing andfermenting wine grapes. For the wine regions of the world, crush isthe busiest and most important time of the winery year. Excitementand electricity fill the air as vintners start to watch the weatherreports, keeping their fingers crossed and hoping for fair skies.

As crush approaches, wineries take many steps to prepare. Thefirst thing a winery will do is hire additional workers to help inthe winery’s cellar, kindly known as “adding some cellarrats.” This extra help will assist in getting the barrels and thestainless steel tanks clean and ready. They also lend a hand in thelast minute bottling of the wine that has been aging in those

barrels and tanks; wine whose time is ready. This is an annualprocess, a cycle that empties the tanks and barrels which areneeded for the incoming grapes.

During this time, winemakers will be spending a great deal oftime in the vineyards checking and rechecking the ripeness ofthe grapes. They do this with finely tuned instruments todetermine the technical ripeness of the grapes, including pHbalance and sugar levels (called brix). Winemakers also rely ontheir personal judgment by tasting the grapes to ensure thematurity of the grapes. If the grapes are close to being prime, itis the moment to hire picking crews. My husband, Dan McCoog,is a home winemaker. I have had the insightful experience ofhelping him pick grapes for his wine. I can honestly say thatgrape picking is one of the hardest and the most back-breakingjobs there is. You can only get friends and family to do it onceand after that they always seem to be busy at this time of year;they don’t answer phones or doorbells. Very strange.

By Jeanne Christie

a c r u s h i n g t i m e o f y e a rAutumn

on the vine

Crush is such a wonderful time. The air is alive with the pleasantaromas of grapes; it is everywhere. Of the most popular winegrapes, the early ripeners that arrive at the winery first are the everpopular Merlot and Chardonnay. Next comes the sensational PinotNoir grapes and after that, the food-friendly and yummySauvignon Blanc and Zinfandel. Finally, last but definitely not least,is the elegant Cabernet Sauvignon. Depending on the weather ofthe summer, there are times when Cabernet Sauvignon will bepicked as late as November!

Back at the winery, everyone is anxiously awaiting the grapes toarrive. The area where the winery receives the grapes is called thecrush pad, which is where the trucks full of grapes go, usuallylocated in the back of the winery. The grapes are then loaded intoa huge destemmer-crusher machine that removes the stems andgently breaks the skins of the grapes. Once the grapes pass throughthe destemmer-crusher, they become what is called must. The mustis now pumped into barrels or stainless steel fermentation tanks.This is where fermentation, which turns sugar into alcohol, willtake place. The air in the cellar is full of a wonderful blend ofgrapey-fruity fermentation aromas. There is constant activityeverywhere you look and everyone is all abuzz about how great thevintage will be. Such an exciting time!

Once in the stainless steel tanks, the must will form a cap atthe top of the tank that is made of the skins and seeds of thegrapes. The cap must be continually punched down by thecellar rats so that it does not become dry and exposed tobacteria. Once the cap dissolves, the must is pumped to thepresses and turned into the new vintage of wine. Crush is justabout over. The wine is finished for now and put to bed for thewinter 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 wineryowners, 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 musicare often legendary.The hard work, thelong hours, thefunny foibles and the good times, all get exaggerated a bitand turn into winerymythology and finememories.

Also during this time,some of the wine regionswill have Harvest Fairs. Themost notable in my mind is theSonoma County Harvest Fair inSanta Rosa, Calif., which is held on thefirst weekend of October. You are able to taste all of the gold andsilver medal wines from the local wineries along with great musicand even grape stomping contests! Local art, crafts and all of theincredible produce from the local farms are on display. It is afantastic time and should not be missed.

Well, that is the end of my ever loving story of crush. It is myfavorite time of year and I look forward to it all year long. If youhaven’t been fortunate enough to experience an autumn crush, it isa great time to visit wine country. May you all live to at least enjoyone 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 ofautumn crush.

Jeanne Christie has been a wine professional for most of heradult life, including wine writing, winery public relations andmarketing, wine education, wine buying and wine sales. Jeanne isa professional Wine Judge as well and is currently a WineConsultant for Wine-ovations. She can be reached at [email protected].


http://www.beveragehouse.net/

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previewBy Danielle D’Adamo

Fall 2010 23

fall artsA 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 L T U R E O R G A N I Z A T I O N S

Clockwise from Top This Page: Tucson Symphony Orchestra - GeorgeHanson, 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


Ballet Arizona - “A Midsummer Night’s Dream” Photo by Rosalie O’Connor

It’s that time of year again! Theatergoers, museum trekkers and artenthusiasts alike come out in droves to see what the city has instore for its fall season lineup. Arizona Gourmet Living has selectedjust a few noteworthy events to pencil in your calendar.

Arizona Opera Now in its 39th season, Arizona Opera is one of only threecompanies in the United States that performs in two cities. This fallmarks the debut of a new production of “Carmen” (November 13-14), the wild and beautiful gypsy in 19th century Spain. Audiencemembers can even experience the show on stage with Bull RingSeating. This special ticket includes a seat on stage in the toreador’sbull ring for Act I and II, a pre-performance sangria reception in theGreen Room, and commemorative photo with the cast. Seating isextremely limited and is on a first come, first served basis.

260 S. Church Ave. • Tucson520.293.4336 • www.azopera.com

Arizona State MuseumKnown as the oldest and largest anthropology museum in theSouthwest, the Arizona State Museum is currently celebrating2,000 years of Native pottery-making traditions in the Southwest.One of its permanent exhibits is the Pottery Project featuring acollection of Southwest Indian pottery that showcases more than150 choice specimens from the larger, renowned collection of20,000+ whole vessels. The Pottery Project includes the Arnoldand Doris Roland Wall of Pots, video interviews witharchaeologists and native potters, and hands-on experiences.

1013 E. University Blvd. • Tucson520.621.6302 • www.statemuseum.arizona.edu

Arizona Theatre CompanyAs one of the most dynamic theaters in the country, ArizonaTheatre Company has been entertaining patrons for the last 41years. Its new season opens with the Southwest premiere of themusical “Backwards in High Heels” (October 7-24), a journeythrough the life of Hollywood goddess Ginger Rogers. Next is“Ma Rainey’s Black Bottom” (November 11-28), starringrenowned recording artist Jevetta Steele as the legendary bluessinger. The fall season also includes a limited engagementpresentation of “Romeo and Juliet” (November 11-14),performed by the Acting Company and Guthrie Theater.

330 S. Scott Ave. • Tucson520.884.8210 • www.arizonatheatre.org

Ballet ArizonaWhile many fall festivities are close to home, this striking andelegant production is definitely worth the drive. Ballet Arizonais celebrating its 25th season with IB Andersen’s full-lengthcreation of “A Midsummer Night’s Dream” (November 5-7).

the finer things

Tucson Symphony Orchestra - Violinist Alexander Sitkovestsky

Broadway in Tucson - “Mysterious Ways” featuring Kadejah Oné (ChurchSoloist) and Phillip Brandon (Preacher). Photo by Scott Suchman

Arizona State Museum - Acoma and Laguna pottery, 1860-1990. Photo by Jannelle Weakly

Having received rave reviews at its world premiere in 2008, thisperfectly choreographed ballet is based on WilliamShakespeare’s magical romantic comedy. Featuring some of themost extravagant eye candy ever seen at Phoenix’s SymphonyHall, it’s the perfect start to yet another stunning season forBallet Arizona.

75 N. 2nd St. • Phoenix602.381.1096 • www.balletaz.org

Broadway in Tucson As part of the nationally recognized Nederlander ProducingCompany, Broadway in Tucson has brought countless crowd-pleasing shows to Southern Arizona since its debut in 2004. Thisfall, the company presents “The Color Purple” (November 2-7),a musical based on the classic Pulitzer Prize-winning novel byAlice Walker and the moving film by Steven Spielberg of awoman named Celie, who finds her unique voice in the world.Next is the ‘tale as old as time’ Broadway musical “Beauty and theBeast” (November 23-28), based on the Academy Award-winning animated Disney film. Tickets can be purchased onlineor over the phone.

100 N. Stone Ave., Suite 905 • Tucson520.903.2929 • www.broadwayintucson.com

Open Studio TourA Tucson tradition for nearly 25 years, the Open Studio Tour isa free, self-guided tour that provides an up close and personallook at local artists. Sponsored by the Tucson Pima ArtsCouncil (TPAC), this event features both prominent and emerging artists working in a wide range of media,including bookmakers, sculptors, photographers, ceramicartists, 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 11a.m. to 5 p.m. Map out your own route by reviewing the onlineprogram at TPAC’s website.

520.624.0595 • www.tucsonpimaartscouncil.org

Tohono Chul ParkThe award-winning Tohono Chul Park is celebrating its 25thanniversary by hosting a number of events this fall, including thefamily-favorite Park After Dark event beginning October 22from 5 p.m. to 8 p.m. The exhibit Night Moves: Images afterDark will depict a range of nocturnal themes, includingastronomy, lightning and creative portraits of evening in thedesert. Another exhibit entitled Encaustics: Visions in Wax willshowcase the art technique of combining wax with pigments andother materials by local artists.

7366 N. Paseo del Norte • Tucson 520.742.6455 • www.tohonochulpark.org


Tucson Museum of ArtLocated in historic downtown, the Tucson Museum of Art featuresoriginal and traveling art exhibitions focusing on the AmericanWest and much more. This fall, take a step into history with theexhibition The Journey of Lewis and Clark, opening October 23.With paintings of Montana artist Charles Fritz and watercoloristMichael Haynes, this exhibition is a must-see for history buffs andwestern art fans alike. Visit the exhibition for free November 19-21when the museum presents its annual Holiday Craft Market.Highlighting more than 100 of the Southwest’s best artists, it’s theperfect place to find that unique gift for someone special.

140 N. Main Ave. • Tucson520.624.2333 • www.tucsonmuseumofart.org

Tucson Symphony OrchestraAs the oldest symphony orchestra in the Southwest, the TucsonSymphony Orchestra (TSO) is celebrating its 82nd season with anexclusive Classic Series. George Hanson begins his 15th season asMusic Director and Conductor of the TSO conducting Mozart’sPiano Concerto No. 21 from the keyboard on the opening nightprogram, Mozart and Beethoven’s “Eroica” on Friday, October 22 at8 p.m. and Sunday, October 24 at 2 p.m. at Tucson Music Hall. TheTSO Classic Series continues with Tchaikovsky and Friendsfeaturing violinist Alexander Sitkovetsky performing Bruch’s“Scottish Fantasy for Violin” on November 19 and 21.

2175 N. Sixth Ave. • Tucson520.882.8585 • www.tucsonsymphony.org

the finer things

Jane Hamilton Fine ArtThe Last Rose of Summer, is a retrospective in honor of RoseJohnson, an Arizona artist with far reaching influence and intrigue,who unfortunately passed away unexpectedly during a trip to Baliin 2009. In honor of her birthday, her life, and her large collectionof stunning artwork, Jane Hamilton Fine Art is organizing aretrospective at The Westin La Paloma resort in Tucson, Ariz. onOctober 2, 2010, the day Rose would have celebrated her 50thbirthday. This is a special event, with many collectors and galleriesgathering to share their Rose Johnson paintings, to celebrate Rose’sextensive body of work and her life as an artist.

Rose led a passionate life, and her work exudes her powerfulessence and her bold beauty.

520.529.4886 • www.janehamiltonfineart.com

SPECIAL GAL LERY EVENT


antiqueodyssey

A S T R O L LT H R O U G H T H EC L U T T E R E D W O N D E R O FT U C S O N ’ SS E C O N D H A N DS H O P S



Tucsonans love antiques. You can’t drive down a major Tucsonstreet without noticing at least one antique shop—usually withanother antique shop right next to it, and a sign advertising aflea market, estate sale or yard sale dimly visible in theforeground. There’s even a part of town known as the “antiquesdistrict,” on Grant Road between Campbell Avenue andCraycroft Road. It’s easy to feel a little overwhelmed by all the choices.

Antique lovers tend to fall into two categories. There arethose who go in search of one specific item, and those whosimply enjoy wandering around the stores in search ofunexpected treasures. Regardless of which category you fallinto, any of these stores offer more than enough to occupy youfor hours. But remember to step lightly: Many of the items inthese stores are irreplaceable and highly fragile.

As you begin your antiques odyssey, you’re greeted by the twolittle lion statues that guard the door of Antiques Etc., tuckedaway on the corner of Grant and Country Club. The storehouses an impressive collection of elegant yet reasonably priceditems ranging from painted vases and lamps to wicker baskets tofine silverware. If you’re looking to add a touch of class to yourhome, Antiques Etc. would be an excellent first stop.

A quick stroll to the west of Antiques Etc. and you’ll findyourself at the door of Antique Presidio, where theconversation pieces include a cigarette machine, an antiquemetal coffee grinder and a display of antique personal itemslike a hand mirror and brush, opera glasses and button hooks.Wooden horses watch you from their perches atop old woodencabinets as you peruse what turns out to be an impressivecollection of old hardbound books. If you’re in the market for awardrobe with a full-length mirror, a handcrafted paintingfrom Peru, or a mounted globe, this is the store for you.

If your tastes run toward beautiful antique furniture, Tom’sFine Furniture & Collectibles is the way to go. Walking throughthe doors is like stepping into another era; you’re immediatelysurrounded by the kind of painstakingly hand-crafted items—some of them dating back to the 18th century—that cantransform the mood of an entire room. There’s also a largedisplay of flatware and dishware, and plenty of antique jewelryto admire. From brass beds to grandfather clocks to pictureframes, Tom’s has it all; anyone who ever paused in front of anold painting in a museum and gazed longingly at thefurnishings should feel right at home here.

Among the perks at the family-owned and operatedChristine’s Antiques are a remarkably large collection ofantique dolls and dollhouse miniatures. There are also oddknick-knacks—our favorite find was a set of antique corn-cob-shaped plates. You can browse through old WWI-era sheetmusic or pick your way through old-fashioned tie-tacks insearch of just the right one to spruce up your office suit.Christine’s has been around for more than half a century, andthe owners are always on hand to help you pick something out.

If you’re shopping for the dad who has everything, theElegant Junque Shop, just a few steps away from Christine’sAntiques, is a superlative choice. Among other things, they’vegot antique sports memorabilia, a stack of old comic books, andmore odds and ends than you could begin to count. They alsohave a remarkable display of old wax cylinders and, as of ourlast visit, a beautiful 1915 film projector.

After that, it’s time to cross Speedway to discover CopperCountry Antiques. At 33,000 square feet, Copper Country isthe largest antique mall in Tucson, so it may be a good idea toreserve the better part of an afternoon for your visit. You mayfind yourself flipping through dusty old children’s picturebooks or lingering over beautiful antique wooden desks. Youalso can ogle WWII-era trinkets through a glass case or plopdown on a plush couch. If all that antiquing starts to take a tollon your shoes, you can break for lunch at Copper Country’s in-house restaurant, the Buffalo Bistro, open Tuesday throughSaturday from 11 a.m.-3 p.m.

at home

Antiques Etc. 2319 N. Country Club Road • Tucson520.322.6269 Tuesday-Saturday 10:30 a.m.-4:30 p.m.

Antique Presidio3024 E. Grant Road • Tucson520.323.1844 • www.antiquepresidio.comMonday-Saturday 11 a.m.-5:30 p.m. Sunday Noon-5 p.m.

Christine’s Antiques4940 E. Speedway Blvd. • Tucson520.323.0018 • www.christinesantiquestucson.comMonday-Saturday 10 a.m.-5:30 p.m.

Copper Country Antiques5055 E. Speedway Blvd. • Tucson520.326.0167 • www.coppercountryantiques.comMonday through Saturday 10 a.m.-6 p.m.Sunday 11 a.m.-5 p.m

Elegant Junque Shop4932 E. Speedway Blvd. • Tucson520.881.8181 Monday-Saturday 10 a.m.-5:30 p.m.

Tom’s Fine Furniture & Collectibles5454 E. Pima St. • Tucson520.795.5210Monday-Saturday 10 a.m.-6 p.m.Sunday 11 a.m.-4 p.m.


at home spotlight

Amir Karimi knows rugs, and he likes to share his knowledge withhis customers.

His motto, said the owner of Karimi Rugs, is “I travel throughthe world and find the best rugs so you don’t have to.” KarimiRugs carries only high-quality handmade rugs, includingNavajo, Pakistani, Afghan, Turkish, Iranian, Tibetan, Chineseand Indian rugs.

Karimi is a 20-year-plus veteran of the rug business, and hespecializes in helping customers pick out just the right item fortheir house.

That’s why, he said, he allows customers to try out a rug at homebefore making the purchase final.

“A rug is a piece of art on the floor,” Karimi said, and one that tiesall the different elements of a room together, “so I want them to see

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’llprovide a free estimate of the cost, and even do free pickup and delivery.

Karimi emphasizes that his store is a friendly place, without anypressure 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 relaxedatmosphere.” They are open 10 a.m.-6 p.m., Monday throughSaturday and 12 p.m.-5 p.m. on Sunday.

3630 E. Fort Lowell Road • Tucson520.319.8280 • www.rugstucson.com.

Karimi Rugshigh-quality & handmade


Zócalo, Unique Furniture,Decorative ItemsZócalo is unlike any furniture or homegoods store in Tucson. Owners Robertand Karri Stowe have turned theirpassion for travel into a thriving businessthat brings an unparalleled inventory toArizonans: larger furniture pieces,beautifully hand-painted furniture, andone of the finest hand-cast collections ofpewter in Tucson.

When you’re looking for one-of-a-kind pieces, handmade furniture ordecorative items with an Old Worldsensibility and an unmatched sense ofstyle, 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. • Tucson520.320.1236 • zocalofinefurniture.com


Rug Resource has a new location!Rug Resource is celebrating more than 30years buying and selling Oriental rugs.From machine-made to hand-tufted,handwoven and hand-knotted, theseunique, one-of-a-kind rugs are carefullychosen for the harmony of their colorpalette and the proportionality and sheerbeauty of their design. Rug Resource offersrugs in many varied designs with a rangeof colors, from floral to geometric incontemporary, tribal and Southwestern.They also offer a number of reversiblerugs. Rug Resource is now at its newlocation at 2870 E. Skyline Drive, Suite170. Its hours are Monday throughSaturday, 10 a.m.-5 p.m.

2870 E. Skyline Drive, Suite 170 • Tucson520.321.4272 • www.rugresourcetucson.com

Tune in to La Raza 1210 AMLa Raza 1210 AM offers listeners of all agesregional Mexican music from the ‘80s and‘90s as well as today’s hits, withprogramming that focuses on local news,sports, politics and more. Listen throughoutsouthern Arizona and northern Sonora.Tune in to La Raza 1210! For upcomingevents and more, check their website.

520.889.8904 • www.laraza1210.com

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body beautiful spotlight

Open since October 2009, stylists at Gloss Salonhave more than 150 years of combined experience.They specialize in hair color, cutting and styling, aswell as permanent waves, facial waxing, hairextensions 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,” saidWelch. Nine other women work at the salon as

independent contractors. They all have several years ofexperience 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 SeniorColor Educator for John Paul Mitchell Systems Company.She has been a licensed cosmetologist for 34 years. “Ispecialize in hair coloring of course, but am an expert incorrective coloring. I also keep up-to-date on the neweststyles 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 inviteanyone 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 byproviding quality service in a respectful,joyful atmosphere to enrich the lives of theirfamilies, customers and friends.

7923 N. Oracle Road • Oro Valley520.219.7312

modernchicBy JoEllen Lowry


http://emol.org/vasile/

http://www.divinitysalonaz.com


body beautiful

Belle Chic Salon SpaBringing a metro feel to ourdesert, Belle Chic Salon SpaBoutique delivers the style youdesire. Enjoy a designer cutand color and a relaxing spaday, in one spot. Offeringcutting-edge services likeKeratin Complex and Gel-Toes, Belle Chic is your beautyfashion resource.

6691 N. Thornydale Road (near Costco) • Tucson520.544.7788 • www.bellechicsalon.com

Hairspraz Hairspraz offers everything you need. Stop by the salon for haircoloring, highlighting, perms, cuts and great styles. Hairsprazalso offers manicures, pedicures and full body waxing.Annabelle, Debbie, Erika and Ginnie will serve you with a smile.Call for appointments.

9425 E. Golf Links Road • Tucson • 520.290.8112

Divinity SalonDivinity Salon specializes in African-American haircare. Theirservices include relaxers, hair straightening, color, cuts,extensions, facial waxing, makeup artistry, manicures andpedicures. They carry Illusions Makeup, a line that was createdfor women of color. Illusions’ owners are celebrity makeupartists. They also have their own line of body products. You canvisit them at www.divinitysalonaz.com.

2939 E. Grant Road • Tucson520.327.7000 • www.divinitysalonaz.com

Plexus PilatesAt Plexus Pilates, one of the first things they try to teach new clients isthat exercise doesn’t have to be painful to be effective. Plexus offers avariety of programs for almost any budget. “Our mission is to bringpilates to a wider group of people,” said Jamie Scerbo, Owner of Plexus.

12130 N. Dove Mountain Blvd. • Marana • 520.745.28376761 E. Tanque Verde Road • Tucson • 520.745.2837Re-opening after expansionPlexus Central • Tucson520.745.2837 • www.plexuspilates.com

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Lydia Vasile’s first hair-dressing client was hermost demanding.

She still remembersthe first time she cuthair, and it was her own.She disappeared fromher parents’ sight oneday when she was achild and shocked her parents by reappearing with short hair.After that, she dreamed of operating a hair salon aboard aluxury airliner.

The next haircut she remembers came when she was in theeighth grade, when her hair was cut by a neighbor. “She played withmy hair. She didn’t style it–just cut it,” Lydia said. After the cut, theneighbor manipulated Lydia’s hair with her fingers to create a wavein it. “The kids at school noticed right away,” Lydia said.

That haircut changed Lydia’s life. The revelation that simplemanipulation could change the appearance of both the hair and theperson under it inspired her. As time went on, she was more andmore 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 fewmemories in hair.”

Her hairdressing career started in Europe and eventuallybrought her to Tucson and to European Hair by Vasile on EastBroadway at Kolb Road, where Lydia specializes in hairstyles thatwork with a woman’s age, hair type and lifestyle. A good haircut, abrighter color, or a new style can make as much difference to howa woman feels and how other people respond to her as it does tohow she looks, Lydia said.

“All the time I teach my customers that you feel good, you lookgood,” she said. “When you’re ready for change, we can do it ... I wantyou to look good.” The salon is open Monday-Saturday 9 a.m. – 6 p.m.

6923 E. Broadway Blvd. • Tucson520.298.HAIR • http://emol.org/vasile

Chez JosefChez Josef specializes in personalized hair care. The salon offersa no-charge evaluation so a prospective client can meet stylists,talk about options for styling, color, length, etc. The salon offerscreative and unique jewelry from local artists. Chez Josef is a greatplace to discover your own beauty style!

3010 E. Broadway Blvd. • Tucson520.327.5711

change? readyfor a

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http://www.blissthesalon.com/

I N T H E O L D P U E B L O


By JoEllen Lowry

As it begins to cool off, the saguaro blossoms long gone andmonsoon rains finally behind us, the mountains in the Southwestbeg to be explored.

If you live in Tucson, you’re never more than a 20-minute driveaway from an outdoor adventure, and opportunities abound fornovice and expert hikers alike. Take a short, flat hike in the SaguaroNational Park, or make a day of it by taking a steep trek withseveral 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,” saidMichael Humphrey, President of Arizona Trailblazers HikingClub. In the fall, though, all areas for hiking are accessible andenjoyable 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 areexponentially more likely to enjoy yourself in the outdoors ifyou are wearing the right footwear,” said Frank Camp,Marketing Manager of Summit Hut. “Being prepared for yourenvironment is key. Here in the desert Southwest, sunprotection is paramount ... Plus, being aptly prepared for flashfloods and other first-aid solutions is important.”

Equally important is being prepared out on the trail, saidMatthew 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 gallonof water, you can go anywhere,” added Nelson.

The Southwest isn’t all about heat, though. “I think people willoften underestimate how cold it can get here. Being prepared forwinter conditions is just as important,” said Nelson. During thewinter months, be sure to call the park service to check on trailconditions, as many may not be safe due to ice and snow.

Note that all directions to the trailheads are from centralTucson. Before going on any hikes, be sure to familiarize yourselfwith trail maps for these areas. Also, consult a quality trail guidefor more information about the landscape and the trails you willbe exploring.

body beautiful


Yetman TrailWhen asked what his favorite trail is, Nelson replied, “Usually it’sthe 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 forhosting “The Desert Speaks.”

Located in Saguaro National Park West in the Tucson Mountainrange, it’s about a 12-mile hike out and back. If you are pressed fortime, 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 thewildlife is still active. Many have been known to spot gila monsterson this trail, along with various other reptiles and birds. You maywant to take a guidebook with you if you’re interested inidentifying desert life. “As far as desert hiking goes, I really like theDavid 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 straightto the parking lot for the trailhead.

Wilderness of Rocks TrailIf you’re looking for a long scenic drive up the Catalina Highwayand a great hike to match, the Wilderness of Rocks Trail is it. Thistrail has some of the most diverse surroundings, leading youthrough riparian vegetation and large stretches of mature woodedareas. If you want to get away from the saguaros and cholla, thistrail is your best bet—not to mention the spectacular views alongthe way, including many rock formations and picture-perfect longdistance views. Don’t forget your camera on this one! If you arehiking in the late fall, be sure to dress warmly, as it gets a bit chillyat such high elevations. Exploring this area in the winter is notrecommended, due to probable ice and snow.

Hiking a trail like the Wilderness of Rocks requires you topurchase a day pass for $5. If you know you’ll be visiting the

Coronado National Forest and its various trailheads and facilitiesfrequently, 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 ontothe Catalina Highway. Stay on the Catalina Highway as the roadwinds up through the mountains. There are several overlookswhere you can pull off and enjoy scenic views along the way. Turnright on Ski Run Road and stay straight as you continue up aservice road. You’ll then turn left into the parking lot where you seea sign that says “Forest Trail.” The trailhead is just past the parkinglot on the left beyond a traffic barrier, farther down the same forestservice road.

Douglas Spring Trail in the Rincon MountainsIf you’re looking for a family hike, try the various interconnectingtrails in Saguaro National Park. “You can do a short little loop or aquick out and back,” said Nelson. One notable loop hike takes youto the Garwood Dam and is a little more than five miles. All alongthe trail you will be surrounded by saguaros and desert wildlife.Keep an eye out for the jackrabbits, ground squirrels and mule deerthat are known to wander these parts.

Start out on the Douglas Spring Trail, then take a right at theGarwood Trail. Stay on this trail until you reach the Carrillo Trail.Turn left and follow the old roadbed up towards the GarwoodDam. You’ll see the dam that was built more than 50 years ago andbriefly supplied water to the later abandoned ranch. Continue onthe Carrillo Trail until you reach the Douglas Spring Trail againand turn left. Continue until you reach the trailhead.

Directions: Go east on Speedway Boulevard until it dead-endsat the parking lot for the trailhead.

Wasson PeakAnother notable hike in west Tucson is the hike to Wasson Peak inSaguaro National Park. You can either take the Hugh Norris Trailor the shorter King Canyon Trail. Both lead to the highest point inthe Tucson Mountain range. “This is the highest peak in the parkat 4,687 feet,” said Humphrey. “From the top of Wasson Peak youcan see the whole of the Tucson area.” You won’t want to miss someamazing petroglyphs below while walking through the wash, sokeep an eye out. “That sense of discovery is what keeps me hikingover and over again ... the cultural history,” Nelson said. “Peoplehave been living here and hiking here and experiencing thesemountains for a long time.”

Once you reach the summit, you go back the way you came untilyou return to the trailhead.

Directions: Head west on Speedway Boulevard and turn righton Kinney Road. Shortly after you pass the Arizona-Sonora DesertMuseum you will see parking for the trailhead on your right.

“Tucson is home to some of the most diverse landscapes in thecountry, and a lot of it is easily explored on hiking trails,” Campsaid. Keeping these landscapes preserved is important for allTucsonans who enjoy the outdoors, so please remember to alwaysfollow the Leave No Trace ethic while you are out on the trail—“take only pictures, and leave only footprints.”


http://www.plexuspilates.com/

escape ‘n explore

Tubac


h i s t o r i c • a r t i s t i cBy Karrie Welborn • Photos by James L. Welborn

The world of the 21st century is one of instant contact andconstant interaction. Earth’s population careens along aninformation highway with so many side roads and side shows thatthe brain spins, no longer able to determine which virtualdestination is next or what tasks are simultaneous priorities. Forsome in this whirlygig of communication options, there is adesire to step back, slow down, and...breathe...again. Taking timeto escape the globe-shrunk universe and explore beyond thedigital intricacies of the daily regimen becomes imperative inorder to clear the brain and allow for wisdom as well asinformation. One option, to avoid being lost in the cacophony of

all things digital, is to walk away from the screen and take a literaltrip to a tangible destination. It is important to occasionally leavethe macrocosm spinning and re-enter the brick and mortarmicrocosm of real-time, real-life, actual exploration.

The neighboring Arizona communities of Tubac andTumacacόri, 50 miles south of Tucson, lend themselves to anexploration of history, art and fine dining. Although six milesseparate the two towns, they are forever together in the history ofthe area. Historical remains are visible and touchable in bothcommunities, and both have official historic parks and museumsprotecting and illuminating their history.


In addition, Tubac is an artist’s colony complete withsculptures—American, Mexican and Mayan—folk art, metalworks and a fine arts gallery. When fine dining is included, theTubac-Tumacacόri area becomes nourishment for the body aswell as the mind and heart.

HISTORYThe Tubac/Tumacacόri geography has had several culturalchanges over the centuries, and five national government flagsflying overhead—Spain, Mexico, Confederate Union, ArizonaTerritory and the United States of America. The area’s historybegins at approximately 300 B.C. with the Hohokam culture, asophisticated, scientific and artistic-minded people who livedin the geographic area between what is now the Gulf of Mexicoall the way north to the Flagstaff, Ariz. area. The Hohokamengineered an intricate canal irrigation system which allowedthem to grow maize, squash, tobacco, beans and cotton.

The art of the Hohokam was as advanced as their irrigationcanals. Centuries before the same technique occurred in Europe,the Hohokam created jewelry by etching decorative shapes onshells. Although the culture flourished for hundreds of years, itspeople ultimately disappeared. Both the Tohono O’odham Nation(Desert People) once known as the Papago and the AkimelO’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 Kinoestablished the Tumacacόri mission in 1691. By 1752, in anattempt to protect the area from the Apaches, a presidio(fortress) was built at Tubac, but was subsequently moved tothe Tucson area.

The ruins of the original presidio in Tubac became the first

Arizona State Park, dedicated on September 15, 1958. The parkprotects and preserves the presidio ruins, a school house builtin 1885, and Otero Hall and Community Center, built in 1914.Included in the park’s artifacts is the Washington PrintingPress, which was used to print the first Arizona newspaper, theWeekly Arizonan, in 1859. The press is still functional.

In 1821, Mexico won its independence from Spain and thesecond governmental flag was raised over Tubac. The thirdflag, that of the Arizona Territory, flew in 1853 after the areawas purchased as a part of the Gadsden Purchase. In 1861 theConfederate States of America conquered the settlement. At theend of the Civil War, the Arizona Territorial flag was onceagain at the top of the flagpole. Finally, in 1912, Arizonabecame a state and the Stars and Stripes took ownership of theflagpole. Today, Tubac has all five flags on display at theentrance to the town.

ARTIf the ground has been filled with the blood of war and humanangst, perhaps it has also been imbued with a residue of ancientart, because today, Tubac is a well-known artist colony. DaleNichols, an artist who painted in Tubac for six years, wasprimarily known as an American Regionalist. Unwilling to belabeled as only a Regionalist, Nichols chose to expand his giftsthrough travel and teaching while exploring all types of mediaand style. In 1948 he founded an art school in Tubac. Fortyartists attended the school, and although it only lasted a year,the concept upon which it was based—resident artists livingand working together in a community atmosphere—took holdand continues to this day.

Another famous artist who made Tubac his home was Hart


Haller “Hal” Empie who worked from Tubac from 1986 untilhis death, at 93, in 2002. Considered the “Dean” ofSouthwestern 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 andhis wife, Louise, moved to Tubac and opened the Hal EmpieStudio & 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 daysevery February, is the oldest art fair in the state. It may take allnine days to explore the full extent of the shops and galleries inTubac. The Art Walk, which follows in March, invites touriststo meet the artists, enjoy demonstrations and special exhibits.There are currently more than 100 artists, galleries and avariety of shops in Tubac. Colorful Southwestern art, fine art,crafts, paintings, sculpture and more can be viewed as touristswalk or drive through the town. The Tubac Center of the Artsoffers classes for adults and children, and provides exhibits andshows throughout the year.

Other options in the area are birding, hiking and fishing, notto mention world-class golf at the Tubac Golf Resort whereBing Crosby was once a member of the Board of Directors.

DININGCompleting the balance of great things to do in Tubac is—dining. Today there are a number of terrific dining options inTubac—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 thetop 25 restaurants in Arizona by Arizona Highways (April 09,vol 85, #4). Shelby’s is also the second-oldest restaurant intown. Started 13 years ago by Joan Bucklew as a lunch venue, ithas 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 toguide the bistro with finesse and flair. Two years ago Taybrought in Chef David Limas to handle the dailyresponsibilities of cooking. Tay said he enjoys being back onthe floor, managing the marketing, designing the menus andcreating the recipes. He noted that all the food in Shelby’s isprepared fresh to order. Tay said he wanted to prepare food thatwas familiar to people, yet had a unique twist.

The bistro has a lovely outside patio with some Mark WhiteKinetic Sculptures adding to the diner’s delight. Shelby’s Bistrois well worth the 50-mile drive from Tucson. It is the perfectplace to relax and eat after golfing, birding, shopping Tubac’sart galleries or just enjoying the historic ambiance. Considerthe Spicy Ahi Tartar appetizer to munch on while waiting foryour Lavender Rubbed Stuffed Grilled Chicken Breast, with itsfresh basil, blue cheese, and pecans paired with a dried cherrycompote and served with garlic mashed potatoes—one ofTubac’s favorites. Lunch is served seven days a week from 11a.m.-4 p.m. Dinner is served Wednesday through Saturday, 5-9p.m. The bistro is located at 19 Tubac Road, call 520-398-8075for more information.

When it comes right down to it, Tubac is one of the mostenjoyable and fascinating places to visit in Arizona. Whether itis a day trip from Tucson, or a stop-over from further away, thetrip will be filled with food, fun, art and history. There’s no lackof places to stay, from the elegance of the Tubac Golf Resort &Spa, the Floating Stone Inn & Aqua Spa to the camping fun ofthe Tubac Trailer Tether or Flying W RV Camp. Escape to Tubacand explore the region’s multiplicity of shops, the fine food andthe historic state parks. As the town motto proudly boasts,Tubac is where art and history meet—join the celebration.


events calendarSeptember 8-14Tucson Fall Gem ShowsVarious locationsDon’t worry if you can’t wait until the wintergem shows. See and buy gems and jewelryat various shows around town, including theTucson Expo Center, Grant Inn at Grant Roadand I-10, the Holidome at Holiday Inn PaloVerde and more. www.visittucson.org/gemshow

September 10-October 2Backwards in High HeelsTemple of Music and ArtThe Arizona Theatre Company presents thismusical delight about the life of GingerRogers, from her first performances on avaudeville stage at age 15 to Hollywood fame.www.aztheatreco.org

September 18-September 26Arizona Restaurant WeekVarious locationsSample a wide variety of restaurants inTucson and Phoenix during this week withall of them offering select menus.www.arizonarestaurantweek.com

October 22Park After DarkTohono Chul ParkMeet the artists from the art exhibit NightMoves: Images After Dark and learn fromlocal wildlife experts for this special eveningevent. Children will enjoy a performance fromthe Desert Players, making MonsoonMischief boxes, face painting and ice creamsamples from Blue Bell Creameries.www.tohonochulpark.org

September 18Jazz Legends in ConcertHilton Tucson El Conquistador Golf & TennisResortPresented by the Southern Ari zona Arts &Cultural Alliance, world-class jazzmusicians and their fans gather for aweekend of concerts. The money raised isgiven back to local schools to supportmusic and art programs.www.saaca.org

September 25-26Harvesting of the Vine FestivalVillage of Elgin WineryJoin the winery for this annual festival,offering wine tastings, live music, lunch fromThe Steak Out and a grape stompingcompetition.www.elginwines.com

September 30-October 3Rex Allen DaysWillcoxCelebrate the life of Rex Allen, a singingcowboy from nearby Willcox. The eventfeatures a professional rodeo, parade,concert and the Cowboy Music and PoetryFestival. Call 800.200.2272 for informationand tickets.www.rexallendays.org

Every MondayMeet Me at Maynard’sMaynard’s Market & KitchenCreated to promote an active lifestyle,everyone’s welcome to join in the fun ofrunning or walking the downtown area.Check-in at Maynards and start running!They’ve since expanded to other fitnessoptions, including zumba, yoga, spinningand more.www.meetmeatmaynards.com

October 8-October 10SAHBA Fall Home and Garden ShowTucson Convention CenterThe Southern Arizona Home BuildersAssociation presents this annual home show,featuring hundreds of exhibitors showing thelatest in home improvement, patio andoutdoor living.www.sahbahomeshow.com


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 23-September 26Downtown Tucson Latin Jazz FestivalDowntown TucsonPresented by the Tucson Jazz Society andthe Downtown Tucson Partnership, beprepared for a weekend of music anddancing. You’ll definitely want to put yourdancing shoes on for the salsa contest at LaPlacita Plaza. Buy your tickets online at theJazz Society website or call 520.903.1265 formore information.www.tucsonjazz.org

September 24-26HoCo FestDowntown TucsonHead downtown for this music festivalpresented by Hotel Congress. Listen to thesounds of local and national performances asyou walk through the various fairs—recordfair, eco fair and a family arts fair.www.hotelcongress.com

September 17Jovert!La Encantada CourtyardDance to the beat of this steel drum band,comprised of players from Tucson HighMagnet School. This is the penultimateperformance to the La Encantada SummerConcert Series. Purchase tickets online or viaphone, 520.797.3959, ext 9.www.saaca.org

September 11University of Arizona vs. The CitadelArizona StadiumCheer on the Arizona Wildcats in their firsthome football game against The Citadel,The Military College of South Carolina.Bear down, Arizona!www.arizonawildcats.com

October 8-October 10Patagonia Fall FestivalPatagonia Town ParkThis community event in Patagonia, a scenictown in Southern Arizona, features fine arts,crafts and food booths, and proceeds benefitthe town’s park preservation fund. Achildren’s carnival will be set up at the southend with adventure rides for the older kids,and fun rides for younger ones.www.patagoniafallfestival.com

October 16Bisbee 1000 Stair ClimbBisbeeWithin this Southern Arizona town is asystem of old and deteriorating stairwaysthat course their way through the town’shills. Each fall, Save Our Stairs sponsors theBisbee 1000, encouraging attendees of allages and fitness levels to walk and run ninesets of stairs, more than 1,000 steps. www.bisbee1000.org

October 8-October 10Tucson Meet YourselfDowntown TucsonThis annual multicultural festival is a Tucsonfavorite and affectionately nicknamedTucson Eat Yourself. The wide variety ofethnic food booths and entertainmentmakes for a weekend of family-friendly,delicious fun.www.tucsonmeetyourself.org

Last four weekends in OctoberBuckelew Pumpkin Festival & Corn MazeBuckelew FarmBuckelew Farm will be having its 22nd annualPumpkin Festival and Corn Maze. Here’s yourchance to take a tractor-drawn wagon rideinto the field to pick your own pumpkin andthe Corn Maze will challenge theadventuresome. For those looking for a goodfright, Terror in the Corn won’t disappoint! www.buckelewfarm.com

October 28-October 31Tucson Culinary FestivalVarious locationsThe annual culinary festival is presentedevery year by the Tucson Originals andfeatures the World Margarita Championship,Reserve Tasting, Grand Tasting and theCopper Chef Challenge & BBQ. Beneficiariesof the event include New Beginnings forWomen and Children and DiamondChildren’s at University Medical Center.www.tucsonculinaryfestival.com

calendar


EL CORRAL’S WORLD-FAMOUS TAMALE PIEEl Corral • Tucson

2 tsp sugardash of salt¾ cup butter5 eggs16 ounces evaporated milk3½ Tbsp baking powder2 Tbsp baking soda1½ pounds cornmeal36 ounces creamed corn24 ounces whole-kernel corn, drained33 ounces diced green chiles2½ pounds shredded cheddar cheese

Blend first eight ingredients in large bowl until thoroughly mixed. Mix innext three ingredients until well blended. Pour mixture into two 18" x12"x 2" greased pans. Sprinkle tops of panned mixture with cheese. Bakefor 1 hour at 225˚. Enjoy! Serves 20 people.

MUSSELS AND CLAMS MARINARA (OR FRA DIAVLO)By Executive Chef Scott BrayerVero Amore • Tucson and Marana

Pinch of basil and oregano Pinch of red pepper (for Fra Diavlo, increase red pepper and add blackpepper)Splash of olive oilSprinkle of salt and granulated garlicSprinkle of fresh basil6 ounces white wine1 8-ounce ladle of marinara sauce1 ounce chopped garlic1½ dozen mussels and clamsGarlic bread spears

Place all ingredients except white wine and marinara into pot. Sauté untilgarlic ‘pops.’ Add white wine and fresh basil, cover and cook for 3-4minutes or until all mussels and clams are open. Add marinara and cook2-4 minutes. Place in a pasta bowl and garnish with garlic bread spear.

GOLD RAIL COCKTAILBy Bar Manager Aaron DefeoHotel Congress • Tucson

1½ ounces Glenmorangie Nectar d’Or Sauternes Single Malt Scotch½ ounce Lillet Blanc½ ounce honey syrup (honey and hot water)Lemon peel

Combine the Glenmorangie, Lillet and honey syrup in a shaker or mixingglass over ice and stir briskly. Strain into a chilled cocktail glass, then flamea large lemon peel over the glass and garnish.

HARVEST GRILLED BRIE AND MANCHEGOBy Executive Chef Ramiro ScavoHarvest • Tucson

2 ounces of Brie1 ounce of Manchego1½ ounces of grilled blackberry chutney1½ ounces of apricot chutney1½ ounces of strawberry Fresno chutney2 grilled crostinis each1 grilled scallion each4 garlic confit each4 candied walnuts each5 grape halves each

Place the Brie on the grill and nicely mark both sides. Line the threechutneys at the top of the plate, a little space between them. On the leftside, make a small pile of the nuts and grapes. Grill the crostinis. Theseshould 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 garlicconfit. Place the marked Brie, off center, on the plate. Place the garlic in apile near the nuts and grapes. Lean the two Manchego slices on thechutney 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 placeand serve. Serve as an appetizer for two or more people.

PERSIAN ICE CREAMBy Owner Nader AttarAlibaba • Tucson

1½ cups milk1 cup cream½ cup + 1 tsp sugar 1 pinch of sugar3 Tbsp rosewater3 egg yolks¼ cup shelled pistachios

In a sauce pan add sugar and milk, then add cream and warm it all up onmedium heat. Give it a stir to make sure that the sugar dissolves. Makesure it does not boil. Once the mixture is hot, turn it off and remove fromthe stove.

Place 1 tsp of sugar with saffron in a small mortar and grind until thesaffron threads turn into powder. Add the sugar and saffron to the milkmixture. Add rosewater. Stir once. Let it cool down. Place in the fridge for4 hours or overnight.

During the time that the mixture rests the flavors will blend. Don’t skipthis step.

Warm up the mixture on low heat. Taper in the egg yolks. This is a veryimportant step as you don’t want to cook the eggs. Place the eggs in aseparate bowl. Slowly pour in some of the hot mixture whilecontinuously stirring. Slowly pour the egg yolk mixture into the warmpan. Make sure to stir constantly until the mixture thickens. This shouldtake about 10 minutes.

Place some ice and water in a bowl and then add another bowl on topof it. Place a strainer on top before you place the egg yolks in the hotmixture allowing for the smaller bowl to get cold. Strain the mixture andlet it completely cool down.

Place the mixture in an ice cream maker along with the pistachios andfollow the manufacturer’s directions.

Once the ice cream freezes, remove it and place it in an air tightcontainer. The ice cream is ready, but it is even better if it is frozen for acouple of hours before eating. Makes 1 pint of ice cream.

great recipesof Arizona

SUNCHOKE GRATINBy Chef Doug LevyFeast • Tucson

4 cups sunchokes, sliced as thin as a quarter2 cups sliced onions2 cups shelled fresh English peas½ tsp minced garlic3 Tbsp lemon zest4 cups shiitake mushrooms, sliced thinly4 Tbsp unsalted butter½ cup heavy whipping cream1 cup panko breadcrumbsSalt and pepper to tasteAdditional melted butter

Blanch peas and sunchokes. In a sauté pan over medium-high heat, sautéthe 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 justcoated 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 recipecan 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 inthe cream over medium heat until heated nearly through, when the creambegins to bubble. Transfer to ramekins or crocks. Toss the breadcrumbs inenough melted butter to coat them lightly and press them onto the topsof each ramekin or crock. Place them in the oven to further reduce thecream and brown the breadcrumbs.

Serve immediately. Serves 6–8 people.


CHICKEN PESTO FETTUCCINIBy Executive Chef David SonzogniWorld Sports Grille • Tucson

1 chicken breast, grilledsalt and pepper, to taste6 ounces Alfredo sauce1 ounce chicken stock2 Tbsp pesto sauce10 ounces fettuccini, cooked1 Tbsp. Parmesan cheese, grated2 Tbsp sun-dried tomatoes, sliced¼ cup portobello mushrooms, diced ¼"

Oil and season chicken breast and place on broiler. Cook chicken breastuntil internal temperature reaches a minimum of 165°F.

Heat sauté pan over high heat. Add Alfredo sauce and chicken stock tosauté pan. Add pesto, sun-dried tomatoes and mushrooms.

Heat fettuccine in hot water bath for 15 seconds and drain well. Addfettuccine to the sauté pan and bring to a boil. Garnish pasta withParmesan cheese.

Place cooked chicken breast onto a clean and sanitized cuttingboard and slice ¼" on the bias and place sliced breast on top of pasta.Plate and enjoy! Serves 1.

CREAMY ITALIAN DRESSINGBy Owner Brandon O’LearyLa Madrina Pizzeria • Tucson

1 cup mayonnaise½ small onion2 Tbsp red wine vinegar1 Tbsp white sugar¾ tsp Italian seasoning½ tsp garlic powder½ tsp salt1⁄8 tsp ground black pepper

In a blender or food processor, combine mayonnaise, onion, vinegarand sugar. Season with Italian seasoning, garlic powder, salt andpepper. Blend until smooth.

MARYLAND-STYLE CRAB CAKE WITH AVOCADO WHIPBy Executive Chef Casey McQueenJaxKitchen • Tucson

For Crab Cakes1 can jumbo lump crab2 cans special lump crab3 egg yolks2 Tbsp Old Bay seasoning3 dashes of Tabasco1⁄8 tsp cayenne pepper2 tsp salt1 Tbsp Worcestershire 2 Tbsp Dijon mustard3 ounces of panko bread crumbs or cracker meal½ cup mayoJuice from 2 lemons

For Avocado Whip3 avocadossalt, to tastejuice 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 overmedium heat with olive oil. Place 3-ounce portions of mixture on sautépan and cook on both sides until lightly browned. Place sauté pan in theoven (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 foodprocessor. Mix thoroughly until smooth. Serve as a sauce for the crab cakes.

PASTA DIABLO By Chef Dave RoyleThe Loop Taste of Chicago • Tucson

1 ounce clarified butter 4 ounces pre-cooked fettuccine4 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, choppedSalt or pepper to taste.

Sauté chicken and jalapeno in clarified butter for approximately oneminute. Then add the cream. When just boiling, add both cheeses,simmer and reduce. You now have a spicy cheddar cheese alfredosauce. Add salt and pepper to taste, add warm fettuccine noodles,toss and serve in a bowl. Garnish with fresh chopped green onions.Serves 1.

SILENT NIGHTDos Lunas Tequila

4 ounces Dos Lunas Silver Tequila4 ounces pomegranate juice Chilled Champagne

Place Dos Lunas Silver Tequila andpomegranate juice into a largecocktail shaker filled with ice. Shaketo blend and chill. Strain evenlybetween four champagne flutes. Topwith chilled champagne. Stir gently.Makes four cocktails.

great recipes of Arizona

C4 ARIZONA GOURMET LIVING FALL 2008

http://www.haciendadelsol.com/

Documents

Arizona Gourment Living • Fall 2010