Arizona Gourment Living • Winter 2010

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http://www.desertdiamond.com

2 Arizona Gourmet Living • Winter 2010

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MEALS OF THE SEASONShowcasing Desert Diamond Casino, Ginza Sushi andPapagayo Mexican Restaurant.

FROM THE K ITCHENChef Joseph Day of Amber Restaurant, Chef YaxkinAndrade of Los Portales, Chef Scott Brayer of Vero Amoreand Chef Vijay Srivastava of Saffron Indian Bistro.

ON THE VINEGood food, fine wine, winter sun and picnic pleasures asshared by wine connoisseur Jeanne Christie.

18 YEARS WITH JANE HAMILTON FINE ARTDiscover a wide range of art—paintings, sculptures andceramics at this local fine arts gallery.

A MULTIPLICITY OF CHOICESTucson’s Gem Showcase Overview

A JEWEL OF A GALLERYFind stunning contemporary craft art at Obsidian Galleryand Obsidian 128.

GEMS AT WESTWARD LOOK RESORTEnhance your gem show experience with lectures andexhibits at Westward Look.

Decorate your home with furnishings and products fromTucson’s favorite home décor shops.

Tips for getting into shape and top Tucson salons.

GOING FOR THE GREENWorld Golf Championship-Accenture Match Play TournamentSixty-four golfers compete for the title of best golfer atThe Ritz-Carlton, Dove Mountain.

From the Editor

Events Calendar

Great Recipes of Arizona

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Winter • 2010food & wine

the finer things

contents

at home

body beautiful

escape ‘n explore

in every issue

COVER: Raw Copper • Photo by Terry Wilson


LEE M. OSER JR.Editor In Chief

KARRIE WELBORN

Senior Editor

CHRIS BONNEY

CARRIE BUI

KELLY LEWIS

JOELLEN LOWRY

ELLEN RANTA

Associate Editors

JEANNE CHRISTIE

Wine Editor

VALERIE WILSON

Art Director

YASMINE BROWN

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ENRICO CECCHI

European Advertising Sales

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TARA NEAL

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Welcome to the Winter 2010 issue of Arizona Gourmet Living! The new yearbrought some changes to the magazine, and we’re still brainstorming ideasfor you. We’ve revised the look and redesigned the structure. Sit down, relaxand read through our new departments: The Finer Things, At Home, Food& Wine, Body Beautiful and Escape ‘n Explore. Within each departmentthere will be features, profiles and best bets. We will continue to featurewonderful Tucson restaurants, chefs and recipes as well as elegant galleriesand innovative ideas to bring flair, sophistication and elegance to yourhome. Our wine editor, Jeanne Christie, will continue to bring you heradventures, knowledge and enthusiasm, regarding the world of fine wines.

Arizona Gourmet Living is focusing on helping you create a “gourmet”reality, from excellent dining to health and fitness, from art to fashionmastery. To live a gourmet lifestyle is to be a connoisseur and find the bestof the best in every area of your life.

This issue’s theme celebrates Tucson’s Tourism. We’re featuring the city’sfabulous February events. Enjoy the article on Tucson’s 56th Annual TucsonGem & Mineral Show™, a world-famous event. AZGL gives a special shout-out to the Westward Look’s Mineral Show, featuring Will Larson, who takescenter stage at the resort’s “Collector’s Day” lobby exhibition, February 6.Another February event in the old Pueblo is the World Golf Championships –Accenture Match Play Championship held at The Ritz-Carlton, DoveMountain. For all the golfers out there, this tournament has the top 64 mencompeting for the championship. And don’t forget to look good when yougo to these events. Read Body Beautiful, discover your perfect beauty andfitness choices—and let your inner elegance shine!

In addition to all of the above, check out the Tucson events calendar tostay updated on the myriad of options Tucson has to offer for yourentertainment. Connect with Arizona Gourmet Living on Facebook andfollow us on Twitter, @AZGL, where we share news, events, ideas and offerwonderful possibilities for your leisure time.

Arizona Gourmet Living is evolving into a multimedia map for upscaleTucson experiences—and we’re not done with the evolution. Stay with usand become a gourmet of life!

Karrie Welborn, Senior [email protected]

From the

Editor

from the editor

Arizona Gourmet Living • Winter 2010 5

a Cut Restabove the

The Steakhouse at Desert Diamond Casino offers a winning dining experience.

The ring of the slot machines, the flashing lights and the chatteringvoices fade away as soon as you step through the double doors ofThe Steakhouse at Desert Diamond Casino & Hotel. Tucked deepinside the casino, The Steakhouse turns the traditional steakhouseconcept into a fine dining show.

The central feature of this show happens in the exhibitionkitchen at the back of the spacious and dimly lit restaurant. Theopen kitchen provides a glimpse into the culinary magic thathappens at The Steakhouse under the direction of Executive ChefJ. Ramon Delgado. “We create a wow factor,” he says.

The one-page menu exudes simplicity, a core principle inThe Steakhouse’s culinary philosophy. Executive Sous ChefTodd Barnes calls this simplicity “liberating,” giving the chefsroom to focus on the quality of their product. For our Meal ofthe Season, The Steakhouse chose to showcase a few of theirmost popular dishes.

We kick the meal off with The Steakhouse’s Jumbo Lump CrabCakes, two nearly 4-ounce crab cakes made with jumbo blue lumpcrabmeat. “It’s one of the highest quality, very buttery and sweet,”describes Delgado. The crab cakes are flavored with a touch ofstone ground mustard, an ingredient that adds another layer offlavor. Served atop a Japanese seaweed salad and drizzled with ahorseradish aioli, the crab cakes are flash baked to create a niceouter crispness. The seaweed salad is Delgado’s nod to Japanese

cuisine, a personal favorite of his. Though guests are initiallysurprised by the salad, they end up enjoying the combination andcontrast of the salad and crab cakes. The Jumbo Lump Crab Cakes,however, are just the beginning to this carefully prepared meal.

Regular patrons of The Steakhouse love to order the Center CutFilet Mignon or the Chargrilled Rib Eye Steak. The restaurantserves all Sterling Silver Premium steaks. Entrees include a gardensalad, focaccia flatbread and seasonal vegetables. The filet mignonis pan-seared and topped with your choice of sauce—bordelaise,blue cheese or béarnaise. A steak knife becomes unnecessary withthis especially tender and juicy cut of meat.

The 1-pound bone-in rib eye steak is lightly seasoned withEnglish sauce, butter and garlic and then chargrilled toaccentuate the flavor of the meat. In order to prepare a greatsteak, say the chefs, it’s important to start with a great qualitycut. The chefs stress that the other key to a great steak isminimal preparation to the meat. “The less you manage it, thetastier it will be. Be patient with it,” says Barnes.

The Steakhouse offers a few side dishes to pair with yourentree. Delgado recommends the restaurant’s loaded bakedpotato as well as the flambéed garlic cremini mushrooms or thebroccoli florets topped with Gruyere cheese. The baked potatois brought to the table and the server tops it tableside accordingto your specifications.

By Carrie Bui

meal of the season


CHARBROILED BONE-IN RIB EYE STEAKPurchase 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 cookingthe steak. Let the steak rest outside the refrigerator for 20 minutes beforegrilling it. Season with coarse salt and freshly cracked black peppercorn anda good quality dry garlic powder, generously on both sides.

Cook on the medium/hot side of the grill, turning the steak a few times tocook evenly, being careful not to char the meat too much. This steak isbest eaten medium rare. Let it rest for about 5 minutes before cutting intoit. Garnish the steak with the bordelaise sauce ladled beneath the steakand the maitre d’ butter on top of the steak. Serve with buttery mashedpotatoes and sautéed brandied mushrooms.

For Maitre d’ Butter compound1 pound butter, softened½ bunch of parsley, no stems, minced and washed1 ounce of fresh minced garlic2 ounces Worcestershire sauce1 ounce balsamic vinegarjuice of 1 lemon1 ounce olive oilsalt and pepper, to taste

Place the room temperature butter in a mixing bowl with a paddleattachment and whip until it almost doubles in volume, add the remainingingredients slowly, one at a time until fully incorporated. Roll into a tubeof ¾” in diameter using plastic wrap, label and place in freezer. Slice coinsas needed for the steaks.

For Bordelaise Sauce½ cup shallots, minced4 sprigs fresh English thyme1 bay leaf1 tsp freshly cracked black peppercorns½ quart of red wine1 quart demi glace

Combine the shallots, thyme, bay leaf, pepper and red wine. Reduce themixture by half. Add the demi glace and reduce to a nappe (glossy, notgluey). Adjust the flavor with a touch of salt and white pepper. Strain thesauce and keep warm for the steak.

The show continues as we reach the dessert course at TheSteakhouse. Guests may choose one of the mouthwatering cakespresented on the dessert cart, or for a little more flair, they canchoose the Bananas Foster. This traditional dessert was created inNew Orleans and features bananas and vanilla ice cream covered ina sauce made from butter, brown sugar, cinnamon, dark rum andbanana liqueur. The dining room supervisor prepares the dishtableside with a flaming finale.

Part of the charm and the show at The Steakhouse is the service.Meals are brought to the table gueridon-style, on a cart instead ofon trays. The gueridon service adds another element ofanticipation to the meal because it gives diners the opportunity tosee their food at eye level as the server approaches.

The service at The Steakhouse contributes to the calmatmosphere of the restaurant. One server takes orders, whileanother delivers the meals to the table. This division of tasks givesthe servers room for “personality,” says Melissa Parraz, Food andBeverage Manager. It also creates a more relaxed dining roombecause the servers aren’t rushing around.

Efficient and relaxed service combined with great steaks makethis restaurant a sure bet. Take a break from the buzz of the casinoand relax amid the simplicity and casual elegance of TheSteakhouse at Desert Diamond Casino & Hotel. The restaurant isopen seven days a week from 4 p.m.–10 p.m.

Desert Diamond Casino & Hotel has a number of other diningand entertainment options at its Nogales Highway location and itsI-19 and Pima Mine Road location. Agave is the casino’s other finedining restaurant, located at I-19 and Pima Mine. Both locationsalso have buffets, casual dining restaurants and lounges.

For more information about Desert Diamond Casinos or tobook reservations at the Desert Diamond Hotel, visit their website.The website also lists upcoming events and promotions.

The Steakhouse at Desert Diamond Casino7350 S. Nogales Hwy. • Tucson520.342.1328 • www.desertdiamondcasino.com

CREMINI MUSHROOMS, SAUTÉED3 cups, cremini mushrooms, cut in half1 ounce butter, melted1 ounce of fresh, chopped garlic2 ounces of brandy, to deglaze½ ounce of demi saucesalt and pepper to taste

Get a 10-inch skillet very hot and dry. At the same time, add the butter,garlic and the mushrooms. Sauté for a few minutes as the mushroomsstart to sweat. Add the demi and deglaze with the brandy. Adjust theflavor with the salt and pepper. Serve piping hot in a bowl. Sprinklechopped parsley for garnish.

For Demi Glace1 quart of mirepoix cut in large dice (Mirepoix is onions, carrots, and celery.)1 ounce of vegetable oil½ cup of tomato paste2 quarts of veal stockFresh thyme, parsley, peppercorns and bay leaf, little of each to enhancethe flavor

Brown the onions from the mirepoix in the oil, add the remainder of themirepoix and continue to brown. Add the tomato paste and pince (tocaramelize). Add the veal stock and bring to a boil, add the herbs. Simmeruntil reduced to about half the volume; skim the surface as necessary.Strain through a chinoise and set aside.


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Culinarypersuasion

Ginza Sushi tempts the appetite with fresh sushi and traditional Japanese meals.

The owners of Ginza Sushi, Jun and Diana Arai, encouragecustomers to broaden their culinary horizons and enjoy therestaurant’s authentic Japanese cuisine and fresh seafood. Forour Meal of the Season, Jun prepares his signature NasuAgedashi, Shrimp Shumai and a plate of sashimi. His wifeDiana serves a slice of her homemade Mexican flan for dessert.

For many, eating a slice of raw fish might require somepersuasion, but Chef Jun Arai’s dishes can persuade the pickiest of

eaters. Just ask his wife. The Arais lived in Japan for two years,where Diana, a self-proclaimed former picky eater, learned to loveJapanese food. “My mom thought I would die of hunger because Iwas so picky,” she says. However, according to Japanese customs,it’s rude to turn down food that’s offered to you, forcing Diana totry new dishes, no matter what they were. “I thought I didn’t like alot of things, but then I tried it because it was rude not to, so Iwould eat a lot of things and discover I liked it. It opened my mind.”

By Carrie Bui

meal of the season

NASU AGEDASHI2 Japanese eggplants1 cup bonito broth4 Tbsp soy sauce4 Tbsp mirinthinly sliced green onions½ tsp fresh ground ginger1 Tbsp ground daikon

Mix bonito broth, soy sauce and mirin and set aside. Cut eggplant intobite-sized pieces and deep fry 2–3 minutes until golden. Arrange on abowl, top with daikon, ginger and green onions. Drizzle the broth mixtureover and serve. Enjoy!

You can substitute the eggplant for tofu (soft), remove excess moisturewith paper towel before frying and coat with flour. Serves 4.

Jun starts the meal off with two of Ginza’s izakaya offerings.Izakaya, Japanese small plates, are an excellent way for dinersto try a variety of dishes and share food with each other. Junprepares a small bowl of his signature Nasu Agedashi and abasket of four Shrimp Shumai. Diana suggests pairing yourizakaya dishes with a shochu-based cocktail. These drinkscome in a variety of flavors and are commonly found inJapanese izakaya restaurants.

The Nasu Agedashi features fried, sweet Japanese eggplant ina broth and topped with bonito flakes. The steam from theeggplant makes the beige-colored flakes lightly flap against thesliced vegetable. Jun explains that he prefers Japaneseeggplant because the skin is thinner and the vegetable issweeter than the typical large, dark plum eggplant normallyfound in grocery stores. Four shrimp shumai, steameddumplings, are served in a small steamer basket. The delicate,light orange-colored whole shrimp perch appetizingly atop thedumplings. Another favorite izakaya dish is Jun’s homemadegyozas. He learned to make them while working at aChinese/Japanese restaurant in Japan, and says the secret to hisgyoza recipe is fresh ginger.

After whetting our appetite with the izakaya dishes, Junmoves on to a fresh sashimi platter for the main course. Thesashimi platter features the body of a filleted and skeweredblack snapper with small slices of the fish propped in front ofthe body, bright red and orange slices of tuna and salmon, tworaw oysters garnished with sliced green onions and a drop ofbright orange masago and thin slices of pure white octopustentacles tinged purple at the edges.

When cutting fish for sushi, Jun says the fish has to be slicedagainst the lines. Improperly slicing the fish leads to a chewytexture, disrupting the integrity of the sushi. Sitting at therestaurant’s sushi bar will give you a front row seat to watchJun’s skillful de-boning and slicing of the fish. Jun presents thefinished sashimi on a square white plate garnished with a fewartfully sliced lemons and a few leafy greens, the skeweredblack snapper and the colors of the sliced fish popping againstthe plate. For a crunchy side to your sashimi, the chef willseason and deep fry the skeletons of the fish.

For customers new to sushi, Diana recommends startingslowly, with milder fish such as salmon and albacore tuna. Thisis how Diana herself became accustomed to eating seafood andhow she came to appreciate and love it. Jun seasons the blacksnapper with a hint of sea salt and lemon juice, and Dianarecommends eating the fish without anyadditional seasoning, such as soy sauce. Toomuch soy sauce can drown out thenatural flavors of the fish, sheexplains. The oysters, shippedfresh from Washington state,are sometimes dressed with atouch of ponzu sauce andlemon on the side. Dianadescribes the chewy octopusslices as an “acquired taste.”The Arais recommendpairing the sashimi platewith an award-winningCoedo beer or the Kubotasake, a filtered, slightly drysake served chilled.

For dessert, Diana slices a piece of her homemade Mexicanflan. She insisted the restaurant offer flan for dessert eventhough some guests initially questioned why a Mexican flan ison the menu at a Japanese restaurant. She explains that flanis her favorite dessert and because the Japanese have a similardish called pudding, she didn’t think the flan would be tooout of place.

The trick to a great flan, according to Diana, is to bake thedessert for a longer period of time over lower heat. This keepsthe flan smoother and creamier. She also recommends usingbrown sugar or a mixture of white and brown sugar for thecaramel sauce. She drizzles the slice of golden brown flan withcaramel sauce, places a dollop of whipped cream alongside itand then tops it with a sprig of mint plucked from the planterbordering the restaurant’s small outdoor patio.

Ginza offers lunch Tuesday–Saturday, 11:30 a.m.–2:30 p.m.Dinner is served from 5 p.m.–10 p.m., Tuesday–Saturday and5 p.m.–9 p.m., Sunday and Monday.

Ginza Sushi5425 N. Kolb Road • Tucson520.529.8877 • www.ginzatucson.com


Mexican Fooda newTWIST

onChef Maria Mazon of Papagayo Mexican Restaurant creates high-quality, refined dishes with Latin flair.

Maria J. Mazon is keeping a quick pace in the kitchen ofPapagayo—stirring, mixing, deep frying—and smellingeverything. She sneaks a quick sniff from a sauce she is creatingfor this Meal of the Season dish—a Latin version of steak andpotatoes. “Needs more salt,” she says quickly.

“I smell everything,” she says, laughing. “I believe everything I cookhas a particular smell. I’ll cook something, smell it and say, ‘needs salt!’My husband thinks I’m crazy.”

Full of energy, quick-witted and passionate, Mazon is anything butcrazy. In fact, in the kitchen, she seems to be a self-made culinarygenius. Though Mazon has no formal training as a chef (and is the firstone to point this out), she cooks from the heart and commands thekitchen with the energy of someone with natural talent.

“I learned to cook from watching my mother, watching TV,reading books,” she says. “I dream a dish, I wake up and I try it.That’s how I cook.”

Papagayo, on Sunrise Drive and Swan Road, is spacious and well-decorated. Metal crosses and murals adorn the walls, and the tabletopsare painted Art Deco style, using bright pinks and purples that liven theplace. A bar sits next door to the restaurant, featuring many differentstyles of tequila and wine on display.

The family has been in the restaurant-owning business since 1866,

says owner Bryan Mazon. Their history for creating authentic and tastyMexican dishes dates back through decades, and when Maria Mazonmarried Bryan, she proposed making some slight changes to the menu.

“I do believe there is such a thing as refined Mexican food,” she says.“I can eat tacos 24/7, but I can also cook with a good piece of fish orsteak or pork and give it a Latin flair and make it good. I want to showthat we can be a bit more fancy, too.”

Placing her stamp on the family business, Mazon has created asecond menu that puts a twist on traditional Mexican food, creatingmore high-end dishes that are out of the normal realm of what manyTucsonans consider to be “Mexican food.”

“A lot of people in Tucson are very particular about what theyconsider to be ‘Mexican’ food,” Bryan Mazon says, adding that it hasbeen difficult to get customers to try something new.

However, those willing to venture away from the tried-and-truewill find something for every palate on Maria Mazon’s menu. Sofar, the reaction has been positive.

One item that has become popular is the enchiladas decameron—shrimp sautéed in garlic butter, spices and white onions,then rolled in corn tortillas and covered in a tomato and chiliancho sauce, topped with queso fresco and accompanied withchoice of rice or whole ranchero beans.

By Kelly Lewis

meal of the season


PAPAS Y CARNE6 oz. Rib eye (lip off)2 to 3 medium potatoes½ bunch of green onionsjalapeno bacon or 1 fresh jalapeno3 tomatoes2 New Mexico Dry Chiles4 ounces goat cheeseAnaheim chile stripspanko or bread crumbsfresh oreganosaltpeppergarlic powderonion powder

For PotatoesCut the potatoes into small cubes and boil them for 5 minutes (pre-cook).Cut the bacon or jalapeno into small pieces and sauté in pan. Add thepotatoes and green onions and season to taste.

For SauceBoil tomatoes and chiles, then blend them with goat cheese. Add freshoregano, salt, pepper and garlic and let boil for 10 minutes. At the end,add 1 Tbsp of butter.

For SteakGrill to taste, with salt. Bread the chile strips and fry. Serves 2 to 3 people.

For our Meal of the Season, she concocts a dish that combinesthe basic staples of American cuisine with a few Latin spices, givingthe dish an extra edge. It’s not overly complicated—and is terrificany time of year, and that’s just the way Mazon wanted it.

She turns to her husband for help deciding what to call it. He shrugs and suggests, “good?” She laughs. They settle on

“Papas y Carne.” The result is a juicy, perfectly cooked steak that sits atop a bed of

potatoes, herbs and spices. Deep-fried jalapenos garnish the steak, andthe dish is encircled with a tomato and goat cheese sauce. The meal isslightly spicy though not overpowering—creamy, filling and trulymouthwatering. Mazon says, “I want to show that cooking can besimple and still good...everyone can cook steak and potatoes.”

Part of what makes this dish special is that it incorporates saltfrom her hometown of Navojoa, in Sonora, Mexico. In fact, most ofher dishes incorporate this salt, which she buys by the bagfulwhenever she goes back to visit.

While “Papas y Carne” is not officially on the menu, Mazon says sheis happy to cook it for a customer. In fact, she says, she will cook acustomer just about anything they’d like. “We love our customers,” shesaid. “We have really loyal customers that come back and if there’ssomething wrong, they tell you because they like you.”

The feeling is mutual. When Maria went to the hospital to have thecouple’s son, customers sent flowers and gifts to her via her husband.And while the state of the economy is hurting most restaurants, thePapagayo team have hope that things will turn around.

“We’re good, simple people, and we make good food,” Maria Mazonsays. “Food to me, means family. Food to me, means fun.”

Papagayo is open Monday—Saturday, 11:30 a.m.–9 p.m. andSunday, noon–9 p.m.

Papagayo Mexican Restaurant and Cantina4717 E. Sunrise Drive • Tucson520.577.6055 • www.papagayorestaurant.com


It all started out as something of a joke. Before Nadar Attar even thought of owning a Middle Eastern

restaurant, he wrote a thesis called “How to Run A MiddleEastern Chain Restaurant,” never thinking he would put thetheories into practice. When, 10 years later, the opportunity arosefor him to do just that, he figured, “Why not?” Enter Alibaba, aMiddle Eastern restaurant that has become a local favorite.

Walking into Alibaba, you instantly notice the rich colors ofthe Middle East presented beautifully in the red and orangerugs adorning the walls, the intricate gold hookah on thecounter and in a large painted mural depicting a Middle

Eastern marketplace on the back wall. Attar, originally from Persia (modern-day Iran) purchased Alibaba about

two-and-a-half years ago, and saysthat despite the poor economy,business is doing well. Perhapsthat’s due to the fact that all ofAlibaba’s cooks hail from theMiddle East themselves, boostingthe restaurant’s reputation andenhancing the menu.

“The food is excellent,” ravesSandee Colby, 38, who first started

coming to Alibaba five years agoafter her husband returned from

serving in Iraq and craved MiddleEastern cuisine. Colby makes the trek

from Vail to Alibaba for the gyros,salads and rice.

Attar says other popular menu items includethe rack of lamb and the Persian kebobs, which are

marinated for 24 hours before they are cooked, or theskewers, which are placed on an 8-inch fire so the meat cooks

from the inside out and becomes very juicy. For Attar, the restaurant is a success largely because of the

passion he and his wife put into it.As he mingles from table to table, laughing and joking

with his customers, the smiles on their faces make this alltoo apparent.

“We love it,” Attar says. “If it doesn’t come from the bottomof the heart, people can see that, and we truly love it.”

AliBaba Restaurant2545 E. Speedway Blvd. • Tucson520.319.2559 • www.alibabatucson.com

profiles

Middle Easternauthentic

cuisineBy Kelly Lewis


http://www.veroamorepizza.com/

http://www.laraza1210.com

www.papagayorestaurant.com

Shopping, golfing, wining and dining—it’s all in a day’s work.After hitting all the best sites, stores and restaurants Tucson hasto offer, the weary traveler may be in need of a good dose ofcaffeine.

Located in Plaza Antiguaon River Road and CampbellAvenue, It’s A Grind CoffeeHouse can provide thatperfect pick-me-up in a cup.

Owner and operatorStephen Mulligan hasbrought this California-based franchise to theTucson desert, providing awarm atmosphere to relaxand refuel.

The eclectic coffee shopfeatures modern jazz,comfortable seating and ofcourse, a great cup of joe.

It’s A Grind features 19 varietal coffees as well as richespresso, blended drinks, smoothies and flavored teas—there issomething to suit every coffee aficionado’s taste. The storealso serves some tasty pastries. Free Wi-Fi is available as

well, if getting in touch with the realworld is a must—but the relaxingatmosphere may just convince you topower down.

Once a week, local musiciansdisplay their artistic abilities with anevening of live music.

It’s A Grind is a great meeting spotfor all types of get-togethers, be itbusiness, studying, catching up withfriends or simply kicking back with acoffee and some good music.

It’s A Grind4205 N. Campbell Ave. • Tucson520.326.1981 • www.itsagrind.com

Don’t be alarmed if you happen to notice orange flames arcingover a table at Fusion Wasabi. Fire’s just part of the fun whendining at this sushi and teppanyaki restaurant.

Diners can choose to sit at a regular table or one of FusionWasabi’s hibachi tables. At the hibachi table, a chef prepares yourentrée in front of you, complete with a show, including theaforementioned fire, a steaming volcano out of an onion and someimpressive knife skills.

Fresh sushi is the other highlight at Fusion Wasabi. Start yourmeal with a plate of vegetable chips. The restaurant offers gobochips, fried burdock root, or renkon chips, fried lotus root. After

you’ve crunched your way through the appetizer, choose a fewsushi rolls from Fusion’s extensive sushi menu. Classic favorites likethe Spider roll and a Shrimp Tempura roll can be found, but Fusionalso offers some truly innovative rolls. Go all out and order theSky Blue Wasabi Ultimate Roll—lobster and shrimp topped withedible 24k gold flakes—or jump out of the box with the Hawaiianroll—grilled chicken, pineapple and cream cheese and deep fried.

Fusion Wasabi250 S. Craycroft Road • Tucson520.747.0228

brewing upa relaxing atmosphere By Ellen Ranta

fusingwith

FLAVORFUN

By Carrie Bui



http://amberrestaurantgallery.com/

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You could probably say Executive Chef Joseph Day of AmberRestaurant and Gallery grew up in a kitchen. He can recallhelping his grandmother bake dozens and dozens of cookies atthe holidays or he can tell you abouthow he helped his grandfather makepounds of homemade sausage.

Day, a Tucson native, began workingin restaurants at age 15, but he’s quickto note he’s been in the kitchen for farlonger. When Day was 17 and workingat his second restaurant, he says helucked out and began learning how tocook from the brother and sister teamwho owned the restaurant. Fromthem, he became practiced in dessertsand French-based cuisine. “I kind ofgradually learned, from them, fromdifferent restaurants, different chefs.”

Day joined the staff of Amber whenthe restaurant opened about a yearago in Santa Fe Square on Tucson’sEast side. The restaurant’s EasternEuropean focus was a little out ofDay’s previous knowledge base, buthe picked it up quickly. The food also served as a trip downmemory lane for Day, who grew up with a Polish grandmotherand a Polish/Hungarian grandfather. He says his grandmothermade “calzone-sized pierogies.”

One trait Day picked up over the years as a chef isadaptability. “You can’t be too boxed in,” he says. “Youdefinitely have to work with your surroundings.” Day becameespecially adept at working within his surroundings during athree-year stint as an on-site caterer for the entertainmentindustry. Whether he’s preparing meals for the staff of a carcommercial in the middle of the Imperial Sand Dunes orpreparing a braised lamb shank in the kitchen at Amber, Day’sgoal is to always create dishes that are simple and delicious. “Ilet the food speak for itself.”

When he’s not in the kitchen at Amber, there’s a good chanceDay is in his kitchen at home with one of his sons. He’s taught his

18-year-old son some basics about marinating and grilling meatsand his 7-year-old enjoys helping dad in the kitchen, stirring batterand frosting cupcakes. At home, Day likes to prepare machaca, andhe often cooks flautas and taquitos for his wife and kids.

Cooking, Day says, hastaught him patience and theimportance of trial and error.“Things don’t always comeout right the first time.” That’sokay by Day, though, as heviews every opportunity as achance to improve andbecome better at his craft.“You’ve got to try to be better.It’s a constant learningexperience.”

The best learning experiencehappens when Day experimentsand gets creative with thefood. He commented that heoften throws together mealsfor Amber co-owner, PeterWitusik. Playing off the menucan sometimes work in favorfor Amber’s diners. A special

New Year’s Eve dish featuring a mushroom-dusted halibut witha port-lingonberry reduction was so popular, he’s consideringadding it to Amber’s regular menu. Amber’s regulars are alsofans of the pierogies, a staple in Polish cuisine, and the braisedlamb shank. The pierogies are stuffed with meat, potato andcheese or mushroom and sauerkraut. The lamb shank is braisedfor two and a half hours with pan juices, seasonings and a redwine stock.

“It makes me happy, hearing people enjoyed my food.”Amber is open Sunday–Thursday, 11 a.m.–10 p.m. and on

Friday and Saturday from 11 a.m.–11 p.m.

Amber Restaurant and Gallery7000 E. Tanque Verde Road • Tucson520.296.9759 • www.amberrestaurantgallery.com

excellenceBy Carrie Bui

Executive Chef Joseph Day focuses on classic Eastern European dishes at Amber Restaurant & Gallery.

from the kitchen

creatingCULINARY


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Yaxkin Andrade is not one of those chefs that always knew hewas born to cook. Growing up, he had dreams of being alawyer. Thankfully, a high school cooking class changed hismind, and we all get to reap the rewards.

As the Executive Chef at Los Portales Cocina Mexicana,Andrade brings his culinary training, a variety of experiencesin different kitchens, and a few of his mother’s recipes to workevery day, crafting authentic Mexican food for diners to enjoy.

“All of my recipes are my own, they aren’t borrowed fromother chefs or kitchens. They are original,” Andrade says.

The only person that Andrade borrowed recipes from is hismother, he says. “My Mole Poblano is my mom’s recipe. WhenI realized I liked cooking, I started paying attention to what shedid in the kitchen and picked up a lot of tricks.”

After that life-changing high school class, Andrade went onto Conalep Culinary School in Puerto Vallarta, Mexico, wherehe studied gastronomy for three years. After finishing school,Andrade worked as a chef at resorts in Puerto Vallarta, beforemoving to Tucson, where he has worked at La FuenteRestaurant as well as Bluefin Seafood Bistro.

When Owner Ricardo Cazares opened Los Portales inNovember 2007, Andrade came highly recommended, andCazares gave him control of the kitchen.

Two years later, Andrade can still be found in the kitchen ofLos Portales Cocina Mexicana, crafting homemade sauces,

tamales, soups and more. Everything at Los Portales is madein-house, and is always fresh, never frozen.

For wintertime, Andrade loves tamales, describing them as acozy, fulfilling dish. He also touts the aforementioned MolePoblano, grilled chicken in a chocolate and chili sauce, as one of hisfavorite dishes, because of its uniqueness. Los Portales also offers avariety of enchiladas, chimichangas, burritos and house specialtiessuch as Brochetas de Camaron, which features plump shrimpserved on a skewer with bell peppers and onions. For a biggerappetite, diners can opt for the Mar y Tierra, grilled steak andshrimp served with rice, tortillas, beans, onions and guacamole. Allentrees are also available “American Style,” with baked potato, beansand bread taking place of the rice, tortillas, beans and guacamole.

With a successful two years behind them, and a crowdeddining room, it is apparent that Cazares made the right choicein hiring Andrade to man the kitchen of Los Portales.

“I always want to say thank you to Ricardo for theopportunity here and to the other people in the kitchen,working with me,” Cazares says.

And with the great dishes coming out of Los Portales’ kitchen,we should all say thank you to that high school cooking teacher.

Los Portales Cocina Mexicana2615 S. Sixth Ave. • Tucson520.889.1170 • www.losportalestucson.com

changeHeartBy Ellen Ranta

For Executive Chef Yaxkin Andrade of Los Portales Cocina Mexicana,cooking wasn’t his first career choice—but it seems to have been his best.

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The Beverage House:Wine for all Palates“Wines don’t have to be boring. We’reunique,” says Jay Bye, Corporate Director ofFine Wines, “because we have quality wines,at affordable prices that add ‘style’ to yourwine cellar.” Bye encourages wine lovers toattend the Friday Night Wine Tasting from 4p.m.–6 p.m. Bye’s personal choices arepoured and often include appearances by theWine Maker. Visit the website for details.The Beverage House8660 E. Broadway Blvd. • Tucson • 520.296.99336250 N. Oracle Road • Tucson • 520.219.6424www.beveragehouse.net

Latin Flair at Sabor TropicalIn November 2007, Monica Jaramilloopened the doors to Sabor Tropical, thepurveyor of affordable yet delicious LatinAmerican fare. Sabor Tropical hasgathered a warm clientele and wonderfulreputation for its splendid variety ofColombian-inspired dishes such as theArroz con pollo (Caribbean-style chickenwith rice), Mojarra Frita (deep-friedtilapia), crunchy or sweet plantains, arepasand empanadas. The restaurant is openMonday through Saturday from 11 a.m.–9p.m. for lunch and dinner. Friday andSaturday nights are also great for dancing.Sabor Tropical1929 E. Grant Road • Tucson520.323.0266 • www.sabortropicaltucson.com


Home Cooking at Jethro’sFor a home-cooked meal without thehassle of actually cooking at home, dinersmake their way to Jethro’s Little Cafe.Owned by Tucson native and classicallytrained chef, Greg Seader, the cafe makeseverything from scratch, using high-quality ingredients. Regular customerslove the fresh hash browns, seasonedwith Jethro’s homemade seasoning salt,and the cafe’s friendly, down-homeatmosphere. Guests should try the housespecialties, such as chicken-fried steak orthe pork tenderloin sandwich, servedwith a side of smashed redskin potatoeswith garlic, sour cream and butter or aside of hash browns.Jethro’s Little Cafe8585 E. Broadway Blvd. • Tucson • 520.888.1091 1917 W. Prince Road • Tucson • 520.888.1091

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For Vero Amore’s Executive Chef Scott Brayer, life is just one big bowlfull of pasta.

The happy-go-lucky chef has developed a sunny outlook on life thatfits perfectly with his style of cooking, resulting in delicious meals thatfill the stomach and warm the heart. “I can’t separate what I do formoney, from what I do for love,” says Brayer. “If people get what ourteam is creating, they feel it, smell it, taste it. Their eyes fall in love withit at first sight—that’s really what we’re trying to do here.”

Brayer has been in and out of the restaurant business for most of hisadult life, working first as a restaurant owner who dabbled in cooking,before progressing to cooking full-time. “I learned from osmosis,” hesays. “I’ve owned five restaurants and have just learned over a period oftime...one day I just understood I was capable of creating menu itemsmyself, using sauces from all over the world.”

After years of living in various parts of North America, Brayer foundhis way to Vero Amore through a series of serendipitous events.Brayer’s former restaurant, Pasta Palmita, was a favorite of Joshua andAric Mussman, and when it came time for the brothers to expand VeroAmore by opening a second restaurant in Dove Mountain, Josh knewBrayer was the right man for the job. The only problem was, he had noidea where Brayer might be, or how to get in touch with him.

At the same time, Brayer was returning to Tucson and when hereplied to a job ad on Craigslist it put him in touch with Josh. “He said,oh you used to work at Pasta Palmita? Do you know Scott? We’ve beentrying to find him,” Brayer says. “And I said, ‘well, you just did!’”

A few days later, Brayer was at work creating a mouthwateringmenu that expanded Vero Amore’s previous “pizza-only” selection.The expansion included upscale pasta dishes such as the ChickenSan Marzano, a tender breast of chicken sauteed with San Marzanotomatoes and a touch of Madeira wine. Served on a bed of linguineand topped with Parmesan cheese, the dish is one of Brayer’sfavorites, as it incorporates San Marzano tomatoes, which therestaurant also uses on their pizzas.

“I like all of my items, but I’m very proud of that,” he says of theChicken San Marzano. “It’s cooked with the juice of the San Marzanotomato that we use exclusively for pizzas—we were just throwing itaway and I decided to save it and make something of it, and now it’s oneof the house specialties.”

For Brayer—who created the Vero Amore menu through a seriesof daily specials that he solicited customer feedback for—each dishfrom his kitchen is viewed as a work of art. “To me, it’s a painting,”Brayer says. “It needs a frame, color, contrast and dimension. It’sabout the eye going—whoa!”

It makes sense, then, that when he isn’t cooking for Vero Amore ormaking delicious pancakes for his son (who swears they’re the best inthe world), Brayer is an artist and a writer, working on publishing hisfirst book and finishing his second. “I promised myself a long, longtime ago that whatever I took as a career, I wouldn’t do it if I didn’t enjoyit, and I just let the money come as it may,” Brayer says. “I’ve alwayslooked for creative outlets to express myself. I like to keep the gratitudefor being alive while I’m doing what I’m doing.”

As he walks through the lightly-decorated, modern restaurant,past dark wooden tables and light orange walls, Brayer passes agroup of local customers who sit at a large, wraparound bar. Theygreet each other with familiarity and ease, and it’s clear that thelocals here love Brayer and his food just as much as he lovescooking for them. “We love the food here—obviously! It’s muchbetter than it used to be,” jokes Bob Affholder, a Vero Amoreregular, laughing and slapping Brayer on the back.

Because Vero Amore’s Dove Mountain restaurant is relatively new,the menu is constantly changing. Under Brayer’s direction, therestaurant is incorporating pizza specials with pasta dishes. At the endof the day, there is a little something for everyone at Vero Amore, andthat’s just the way Brayer wants it.

“Through the years of owning restaurants and teaching, I’ve honedsome skills that really are based on life lessons—if you find life in yourwork, then you put life and effort into it and that gratitude equates to alevel of discipline that equals excellence,” Brayer says. “It’s been anincredible life full of gratitude... and I’m very lucky to love what I do.”

Vero Amore is open Monday–Thursday, 11 a.m.–9 p.m., Friday andSaturday, 11 a.m.–10 p.m.

Vero Amore3305 N. Swan Road • Tucson • 520.325.412212130 N. Dove Mountain Blvd., Suite 104 • Marana • 520.579.2292www.veroamorepizza.com

a pinchserendipity

By Kelly Lewis

Executive Chef Scott Brayer found his way to Vero Amoreand expanded the restaurant’s menu beyond pizza.

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Food and Fun at My BigFat Greek RestaurantAt My Big Fat Greek Restaurant you don'thave to be Greek to enjoy great food andatmosphere. From the authentic Greekdishes to the fun yet relaxed atmospherein the dining room, the best bet for anight of food and fun is heading to one oftwo Tucson-area My Big Fat GreekRestaurant locations!My Big Fat Greek Restaurant95 W. River Road • Tucson • 520.888.04287131 E. Broadway Blvd • Tucson • 520.722.6000www.mybigfatgreekrestaurant.net

Made to Order: C.I. Chu’sC.I. Chu’s offers healthy, fresh and made-to-order traditional Mongolian barbeque.With two convenient Tucson locations,C.I. Chu’s has a relaxing atmosphere toenjoy your made-to-order Mongolian-stylebarbeque. Whether you are looking for aquick, healthy lunch or an evening out, C.I.Chu’s provides the best bet for either.C.I. Chu’s Mongolian Barbeque4540 E. Broadway Blvd. • Tucson • 520.881.47987039 E. Tanque Verde Road • Tucson • 520.886.8619

Satisfy Your Appetite at Kazoku SushiThe word is spreading all over Arizonaabout Kazoku Sushi! Customers comeback to Kazoku for the clean, fresh andfriendly dining experience. Stop byduring happy hour Monday throughFriday between 4 p.m. and 6 p.m. for halfoff all drinks! Open Monday throughFriday, 11 a.m.–9:30 p.m. and Saturdaynoon–10 p.m., Kazoku Sushi andJapanese Cuisine will not disappoint.Kazoku Sushi4210 E. Speedway Blvd. • Tucson520.777.6249

Wine at Mina’s ThaiDiners at Mina’s Thai can pair authenticThai wines with their meals. Therestaurant offers Monsoon Valley Wines,produced from the grapes of the floatingvineyards of Siam Winery. The MonsoonValley Red, a medium-bodied wine, isrecommended for red curries and meatdishes. The Monsoon Valley White, withits citrus aromas, complements steamedand grilled seafood dishes as well assalads and pad Thai noodles.Mina’s Thai5575 E. River Road, Suite 141 • Tucson520.299.2453


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Food can take you around the globe without ever leaving your city.Polish pierogies, Thai curry, Spanish tapas, Japanese sushi, wetravel the world through our meals. For Chef Vijay Srivastava,cooking was his ticket to the world. He explains there was “noother way to go abroad” from his hometown of New Delhi, India.Now, after years of travel, Srivastava brings 30 years of experienceto his role as chef of Saffron Indian Bistro in Oro Valley.

Srivastava began his training in hospitality management,working most notably with Oberoi Hotels, a five-star hotel chain.His travels have taken him to cities such as Jakarta, Hong Kong,Bangkok, London, Germany and Doha, Qatar. Srivastava workedin the Ministry of Health, the British High Commission and as apersonal chef to the Saudi ambassador in London. He says hisfavorite place has probably been Germany. “People in Germany arevery fond of Indian food. When I traveled on trains, they asked me

my profession and when I told them I was a chef, they gave mesuch a warm welcome, like they had met a big shot. Indian

food is so popular in Germany, I can’t even tell you.”

When Saurabh (Mintu) Sareen, owner of Saffron, was preparingto open Saffron, he knew exactly who to call. Srivastava andSareen’s father have been good friends since Sareen was a child.“Mintu is my neighbor from India,” says Srivastava. “He treats meas an uncle, and his father is like my best friend.” Srivastava leftLondon and came to Tucson to assist Sareen with the opening ofSaffron. Together, the two crafted a menu that representedtraditional Indian food.

Sareen says his goal with Saffron was to bring Indian cuisinein Tucson to another level. Srivastava’s extensive experience andhis familiarity with north and south Indian cooking styles hasprovided the restaurant with a distinct standard of excellence,quality and authenticity. “He treats this restaurant as his own,”says Sareen.

Srivastava is committed to serving classic Indian dishes atSaffron, so much so that he creates his own spice blends fromwhole spices imported from India. The chef says Indian food isunique because of the many natural herbs and spices found withinits dishes. Natural herbs such as cumin, whole coriander and greencardamom are frequently used to flavor traditional Indian dishes.

The restaurant also uses two tandoors, imported from India andLondon. Tandoors are traditional clay ovens used to cook naan, anIndian bread, Srivastava’s signature Tandoori Lamb Chops and theSaffron Treasures listed on the menu. Sareen calls the tandoor “themost ancient and authentic way of cooking.”

Srivastava may give a nod to tradition, but he also loves toexperiment. Saffron patrons can ask for the chef ’s special anddiscover an innovative fusion dish, such as a recent Indo-Chinesespecial that combined Indian spices with a Chinese-style sauce.

Since May 2008, Srivastava has delivered a superb diningexperience to patrons of Saffron, crafting menu items, specials andspecific requests. “He doesn’t want to let anyone go out of therestaurant disappointed,” says Sareen.

Saffron is open Monday–Saturday, 11 a.m.–10 p.m. and Sunday,11 a.m.–9 p.m. A lunch buffet is offered daily from 11 a.m.–3 p.m.

Saffron Indian Bistro7607 N. Oracle Road, Ste. 101 • Oro Valley520.742.9100 • www.tucsonindianrestaurant.com

a world traveler’sIndian dishes

By Carrie Bui

After crossing the globe, Chef Vijay Srivastava settled in Tucson tocreate traditional Indian cuisine for Saffron Indian Bistro.

A bottle of wine, warm Arizona sunshine and a great delisandwich make for some wonderful picnic poetry. If you need abreak from mining for spectacular gems and minerals duringTucson’s world-renowned gem show, or from bucking broncos atthe annual rodeo, take an afternoon off and enjoy a quick andeasy picnic in one of our breathtakingly beautiful canyons. Thereis nothing like an afternoon in the warm Arizona sunshine witha refreshing bottle of wine and a great sammie to take the chilloff the wintertime blues.

Please be aware, not all of our local parks are wine friendly;however, two of my very favorites allow wine consumption withyour picnic fare. The first is just a few minutes north of town at thepicturesque Catalina State Park. This park is a little known treasureat the foot of the north side of the magnificent Santa CatalinaMountains. The picnic area has grand mountain views in the midstof thousands of saguaros and oaks, while over 150 species of birdsfind a home here, attracted by the desert wildflowers. CatalinaState Park has great hiking trails, from nature walks to actual hikesand picnic benches and grills spread throughout the park.

Maybe a stream and gentle waterfall are essential to make yourpicnic perfect? Then you need to check out my second favorite,Madera Canyon. This hotspot is about 30 miles southeast ofTucson off Interstate 19. Scenic vistas and bountiful wildlife aremajor attractions here. Due to the large amount of rare birds, you’llobserve avid birdwatchers from all over the world. Wild turkey,deer and numerous species of hummingbirds are to be found in

abundance, along with many awe-inspiring nature walks andhiking trails.

Madera Canyon’s picnicareas lay next to acaptivating brook nestledbetween the mountain-sides. These are incrediblycharming spots whereyou can while away apleasant afternoon. MaderaCanyon also has fullyequipped cabins, if youneed a weekend getaway.This is my favorite wayto camp, something onwhich my husbanddefinitely compromises.To Dan, camping isn’tcamping unless you arein a tent with sleepingbags on the groundand the water closet ismore than 400 yardsaway. Yikes! Need lotsof wine for that kindof camping.

By Jeanne Christie


a bottle of wine...warm Arizona sunshine

on the vine


Now that you have a site, the next thing you are going to wantis a wine as delightful as your location. When I think of picnics,the first wine that pops into my mind is Riesling. I must admitto being a bit chauvinistic about American wines, but when itcomes to Riesling…Germany is the king. The Rheingau andNahe regions of Germany make some of the most incrediblerenditions of Riesling that I have ever tasted. The local king ofGerman Riesling in Tucson is a friendly fellow by the name ofFrank Lietzau. His kingdom is his wine shop—The Wine Depoton Grant Road by Alvernon Way. Frank travels often toGermany to hand-select small producers of fine wines featuredin his shop. Two of my ultimate producers that he carries areFreiherr Langwerth Von Simmern from the Rheingau region andTesch from the Nahe region. The Wine Depot is worth thatspecial trip for an über Riesling.

Another of my beloved picnic wines is Chenin Blanc. TheClarksburg region of California produces some of the very bestChenins. An excellent example of Chenin Blanc from thisviticultural region is the Dry Creek Vineyards Clarksburg CheninBlanc. Lively aromas of citrus and tropical fruit carry through onthe palate with great balance. A yummy wine that is priced around$10. What a deal!

OK, OK. What about Rosé? We’ve come a long way from WhiteZinfandel. It was not too many years ago that we had to look toFrance for a good bottle of Rosé, but those days are over. Move over,Jean-Pierre, California has learned its lessons and is making somevery fine pink wine, great for picnics, appropriate for any event.

A short while ago, I was wine judging for the San FranciscoChronicle Wine Competition. My panel was judging Sangioveseand much to our surprise, in one of the flights of this dark red winewas a pink wine. We thought there was a mistake and tried to sendit back to its rightful category. It turned out to be a Sangiovese Rosé;it was entered as a Sangiovese. Our panel reluctantly tasted it andended up giving it a gold medal! After the competition, we foundout it was Valley of the Moon Rosato di Sangiovese and it wasspectacular. So much for preconceptions! A few more of myfavorite things that are pink: Kosta-Browne Rosé of Pinot Noir (hardto find but worth the effort), Montevina Terra D’Oro Rosé andBonny Doon Vineyards Vin Gris de Cigare California.

Alright, you red wine lovers, where do you fit into this picnicwine scenario? Pee-No-Nwar.Wait a minute, the correctspelling is Pinot Noir! This isa delightfully enchantingwine no matter how you spellit. Pinot Noir is a wine that islight yet intense, whimsicalyet complex; liquid sunshineglowing with a cool winterexterior that swirls playfullyaround the glass. The summerbouquets of black cherriesand raspberries arecounterbalanced by aromas ofwinter pie baking spices—acontradiction of fragrances thatare perfect for a winter picnic.

Some of the finest Pinot Noiris made in California and Oregon…world class Pinot Noir. Oregonhas so many fine Pinots, it is hard to pick my favorite. But if I’mstuck on a desert island picnic, it would have to be a Ken WrightPinot Noir preferably from Canary Hill Vineyard. From the central

coast of California,Vision Cellars Gary’sVineyard Santa LuciaHighlands Pinot isexquisite. I am alsoquite impressed bythe Pinot fromLaetitia Vineyard andWinery for its eleganceand price value at about$18. Farther north, SonomaCounty is where my heart lies. I haveconfessed this many times in this column; I am a Pinotphile. I ama true lover of Russian River Valley Pinot Noir with Paul MathewRussian River Pinot Noir and Dutton Estate Russian River PinotNoir topping my list.

We have the place and we have the wine. All that’s left is to findthe sandwich. An Italian hoagie is my firstchoice for picnic fare and Frankie’s onCampbell Avenue is the place to get it.Frankie’s is well-known for the bestPhiladelphia cheesesteak west of SouthPhilly. Yum! Their hoagies are perfect foran afternoon treat. For eclectic deli-typesandwiches, some of the locals’ favoritesare Beyond Bread, Jason’s Deli andBaggins. You can’t go wrong at any ofthese shops. Now you’re all set. Have awonderful picnic, wine and Arizonasunshine day!

Again, many special thanks to my co-conspirator Dan McCoog.

Jeanne Christie has been a wineprofessional for most of her adult life, including wine writing, winerypublic relations and marketing, wine education, wine buying andwine sales. Jeanne is a professional Wine Judge as well and iscurrently a Wine Consultant for Wine-ovations. She can be reachedat [email protected].


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Jane Hamilton Fine Art came into being nearly 18 years agowhen owner Jane Hamilton took her dream of owning an artgallery to Bisbee, Ariz. In 1992, with a mere $400, a need to beemployed in a manner that allowed her to be an effective andpresent single parent and a desire to “...enrich our world bypresenting beautiful work by artists, and helping to keep ourculture alive,” Hamilton founded Jane Hamilton Fine Art. Eightyears ago she moved the gallery to Tucson to accommodateschooling for her young son. Although Hamiltonacknowledged that the move was stressful, she persevered. Thedifficulty, primarily due to the aftereffects of 9/11, includedcancelled conventions and fewer people traveling—for anyreason, let alone to explore art in Tucson. Hamilton, atenacious sort, stood strong and survived.

Hamilton believes the uniqueness of her gallery resides notjust in the types and variety of artists she shows, but because ofthe family business participation factor that has been a keynotethroughout the history of the gallery. Hamilton’s four childrengrew up working in the gallery, learning not only the business,but the inspiration that art can engender in all areas of life. “Mychildren,” states Hamilton, “grew up serving the public, ourclients, artists and our community. We were a team. I first got abookkeeper when my daughter went to college! My threedaughters all learned to cook and decorate, becoming mycaterers and hostesses. My son began selling art, packing andshipping at 10 years old and even now helps me here in mygallery. I think that makes me unique in the art world of Tucson.”

The Tucson gallery recently relocated to the corner of Skylineand Campbell. Not only is it thriving, but Hamilton opened asatellite showroom in Bisbee. Both locations carry a wide rangeof art—primarily paintings, bronze and wooden sculptures,

glass artists and ceramicists as well. Styles and genres rangefrom traditional to abstract, southwestern to contemporary.

Don’t miss the shows scheduled for February and March.February 19–March 1 artists Barry Sapp and Susan KauffmanEvans works are displayed in “Western Round Up.” Be sure andstop by for the artist reception Friday, February 19 5 p.m.–8 p.m.to meet both artists. Barry Sapp creates unique watercolors withimages of Native American dancers, cowboys and donkeys. Thestill lifes created by Evans include portraits of pears. The thirdweek in March 2010 brings the 18th Anniversary Show, a groupshow celebrating the gallery’s ongoing success.

When asked about how, or if, the Tucson Gem and MineralShow impacts Jane Hamilton Fine Art, Hamilton says, “TheGem and Mineral Show brings Tucson to the world. I am notsure that it is a benefit to me directly, but I am glad for the cityas a whole to have this influx of gem buyers.” Although shedoes not have a show specifically referencing the gem show, shedoes show Tucson native Jack Eggman’s beautiful copper-enhanced paintings. Arizona’s history is filled with coppermining. Eggman, Hamilton explained, brings his work alivethrough the use of copper. His abstract paintings use copper toenhance other colors and his “Arizonascapes” use copper torepresent ground layers.

The gallery is a wonderful place to visit, so be sure and stopby for great art—and while you’re there, don’t miss the bonus ofexquisite views of Tucson sunsets through the gallery windows.

Jane Hamilton Fine Art2890 E. Skyline Drive • Tucson • 520.529.488629 Main • Bisbee • 520.432.5464www.janehamiltonfineart.com

Celebrate18 Years with Jane Hamilton Fine Art

By Karrie Welborn


the finer things


Every year around this time, Tucson is transformed into a gem,mineral and fossil mecca that draws hundreds of thousands ofgem lovers from around the world to the frontage roads, hotelsand school parking lots of the Old Pueblo. Some are here tosell their highly collectible gems and minerals, and others arehere to buy.

“We did a whole study in ‘07 and what was shown was theGem, Mineral and Fossil Showcase brings $100

million of economic impact to ourcommunity,” says Kimberly Schmitz,

Director of Communications and PR for the MetropolitanTucson Convention and Visitors Bureau. “It boggles the mind,actually, how much there is to see and purchase.”

The gem show began around 1955 with a few gem enthusiastsat an elementary school, slowly gaining speed and popularity asthe years went on, says Carole Lee, Publicity Chair for theTucson Gem and Mineral Society. The show has grown toincorporate thousands of vendors, and hundreds of thousandsof spectators who flock to the Old Pueblo from all over theworld. The original gem show has evolved into a two-week,citywide event of more than 40 shows. The overall event is nowthought of as the Gem, Mineral, and Fossil Showcase. The mainattraction though, is still the official, and the oldest show of all,The Tucson Gem and Mineral Show™, which has a home in theTucson Convention Center.

“We get people who have been coming to these shows allthese years, bringing their kids who bring their kids,” Lee says.“Our show enjoys a major part of Tucson’s enthusiasm.”

This year, the Tucson Gem and Mineral Society’s show wasthemed “Gem and Gem Minerals,” Lee says, and featured manygems and minerals in their rough states.

In various other shows around town, the possibilities forwhat you might find are endless. From embroidered boots andNative American headdresses to the high-quality gems youcan’t find anywhere else, the Tucson Gem, Mineral and FossilShowcase has a little something for everyone.

For a list of additional events in Tucson visit www.visittucson.org.

a multiplicityof choices

T U C S O N ’ S G E M S H O W C A S E

By Kelly Lewis

the finer things


In the two years since Monica Prillaman purchased ObsidianGallery, she has been immersed in a whirlwind of activity, learningand interactions with artists across the nation. Prillaman runs thegallery with her son James, an artist in his own right. She bringsboth stability and experimentation to the organization. Forexample, her first year as a gallery owner Prillaman chose to gocounter to the presence of the Tucson Gem and Mineral Show.Instead, Obsidian hosted a successful “gemless” jewelry show. Thisyear, after a poll of her artists, Prillaman discovered that themajority use materials purchased at the gem show. In light of thatinformation, the gallery will host a number of gem and mineralartists between January 16–March 6. In addition, there will be asmall, concurrent,“gemless” show.

According to Prillaman, the most challenging project of the yearwas the immensely satisfying expansion of the gallery, not only inlocation, but in genre as well. Obsidian, initially known for its finecontemporary craft art (ceramics, jewelry, wood and metal art)now also showcases contemporary drawings, paintings andsculptures. The expansion, Obsidian 128, opened October 24,2009, adjacent to the main gallery in St. Philips Plaza at CampbellAvenue and River Road.

For 2010, the big news will be the first-quarter launch of theredesigned website. The site will include images of artists’ works aswell as search options for types of art.

Now showing at Obsidian 128 are six local artists and three out-of-town artists. The local artists are Brooke Grucella, a painterwhose inspiration comes from Los Angeles street art; Joe Hatton, apainter first inspired by rock walls in Italy; Patricia Carr Morgan, aphotographer who makes art using digital imagery; Dan Lehman,a metal sculptor; Dana Smith, a ceramic sculptor of humans andanimals and Julie Sasse, a mixed-media artist who uses foundobjects in her creations of wall art. Jeffrey Palladini and RyokoTajiri, both painters from the San Francisco area, and Judith Hoyt,who makes encaustic collages, make up the out-of town artistswhose work is currently exhibited.

In March, and running through the middle of May 2010,Obsidian will host a show with Sarah Perkins, among other artists,a well-known metal jewelry artist. The show will feature herenamel on copper bowls and brooches.

Some artists who will be showing during the gem show timeframe and whose work includes materials from the gem show are:

Tana ActonTana Acton finds her materials at the gem show. She incorporatesheshi, pearls and hemitite into her jewelry. Her studies ofmetalwork, dance, fashion design and painting infuse her jewelrywith a sense of air, motion and light, which results in pieces thatappear delicate but contain strength.

Petra ClassPetra Class, a European-trained silversmith creates one-of-a-kindjewelry with a distinctly Euro flair. Her artistry, based in the colors,shapes, similarities and variations in stones and metals, becomepaintings you can wear.

Thomas MannThomas Mann, an artist known throughout the American craftworld for 30 years, will be giving a lecture at the gallery during thegem show. Mann’s mixture of technology blended into romanticthemes is unique. He calls his style “Techno Romantic.”

Eleanor MotyLocal artist Eleanor Moty not only creates jewelry, she offersseminars about jewelry creation. A minimalist, her stark, beautifulmetal pieces are stunning. Moty, according to Prillaman, has afavorite vendor at the gem show and always tries to be the first inthat line. She uses a variety of quartz, jasper, silver and other metalsto create her uncommon brooches and other jewelry.

The Jewelry Exhibition at Obsidian Gallery will be from January16th through March 6th.

Obsidian and Obsidian 128 are open Monday–Saturday,10 a.m.–6 p.m and Sunday 10 a.m.–3 p.m.

Obsidian Gallery4320 N. Campbell Ave, #130 (St. Philip’s Plaza) • Tucson520.577.3598 • 520.577.9018 (fax)www.obsidian-gallery.com

of a

aJewelBy Karrie Welborn

the finer things

Gallery


Clockwise from Top: Lozenge Long Necklace - Eleanor Moty; Red Rudy Ring -Petra Class; Small Jasper Necklace - Eleanor Moty

Photo Credit: Hap Sakwa


Clockwise from Top: Will Larson holding an Amethyst-smokey quartz scepter • Rhodochrosite from Hotazel,Kalahari manganese fields, Northern Cape Province, SouthAfrica • Will Larson in Japan 2005 with a Samurai atHimeji Castle • Danburite from Toroku mine, Takachiho,Miyazaki Prefecture, Kyushu Island, Japan • Demantoidcollected by Will Larson, 1997, cut upon return fromKarkodino Mine, Ural Mountains, Russia • Stibnite sprayfrom Ichinokawa mine, Saijo City, Ehime Prefecture,Shikoku Island, Japan • The Chalcopyrite from ArakawaMine, Ugo, Japan Next Page: “The Heart of Jonas”Tourmaline from Jonas Mine, Conselheiro Pena, DoceValley, Minas Gerais, Southeast Region, Brazil


Westward Look Resort was once again a must-see for high-end gem and mineral enthusiasts. This year the hotel hosted anexhibit with more than 30 vendors, including Will Larson, whotook center stage as part of the “Collector’s Day” lobbyexhibition on February 6. Larson, who is the son of world-famous collector Bill Larson, was excited to display hiscollection of Japanese gems and minerals at Westward Look.

“I was underground in a mine from the time I could walk,”Larson says, laughing. “I have been collecting since I was born,and as I grew older my sophistication in collecting grew, and Ibecame interested in Japan after a trip there in 2004.”

Although Japan is not typically a gem and mineral hotspot, Larson, 24, has been able to collect a variety of piecesthat have won him awards and accolades, including a two-inchtall Chalcopyrite, which is a prize piece in his collection.“Pyrite is typically a form of Fool’s Gold, but this one isdifferent and aesthetic,” Larson says. “To have one from Japanis pretty special.”

Although Japanese gems and minerals are a highlight ofLarson’s collection due to their rarity, he displayed piecesfrom all corners of the globe. One piece was a small, but“perfect and beautiful” piece of Tourmaline, taken from theJonas Mine in Brazil.

Larson was on hand in the lobby of the Westward Look toanswer questions and swap stories.

Although Gem Show events happen throughout town, the

Westward Look show sets itself apart by featuring vendors witha high-class selection of mineral specimens, says DaveWaisman, Show Promoter. “These are not just normal dealers,so to speak,” Waisman says. “These are top guys, high-enddealers of the world. Every room is a museum.”

Though the resort is a bit of a drive from central Tucson, theCollector’s Day show always has strong attendance fromserious, high-end mineral collectors. This was the show’s ninthyear. “You really have to kind of want to see us,” Waisman says.“It’s a little boutique show, if you will, but it is really high-quality and that sets it apart from other, more eclectic shows.”

Alan Klein, Westward Look General Manager, says the hotelhas 244 rooms available to gem show spectators, although italways books up for the event. The hotel, established in 1912, isa four-diamond destination resort spread over 80 acres inTucson’s Sonoran Desert.

For Larson, the Westward Look Show is just another part ofwhat makes the Tucson Gem Show so special. And he shouldknow—he's been attending the show since he was nine monthsold. “There is something about minerals, that makes you go‘Wow. How does that come out of the ground? It’s not brown!’”Larson says, joking. “I have always just loved it.”

Westward Look Resort245 E. Ina Road • Tucson520.297.1151 • www.westwardlook.com

Westward Looka High-End Gem

By Kelly Lewis

the finer things


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Zócalo, located in Tucson’s historic Broadway Village ShoppingCenter, has provided Arizona residents with unique, qualityhandmade items from around the world since 1996. Ownedand operated by husband and wife team Robert and KarriStowe, Zócalo features a wide variety of merchandise not foundcollectively at other furniture stores.

While Zócalo’s mainstay is their mesquite furniture, the storealso holds Guatemalan embroidered tapestries, talavera pots,carved wood saints, milagro-covered crosses, majolica plates,ginger jars and other unique art and artifacts. High-qualityiron chandeliers hang from the ceiling, and the walls arecovered with various pieces, including paintings and art fromall over the world. Because owners Robert and Karri arehands-on with their international merchandise, they are alwaysavailable to provide customers with a bit more knowledge tomake their purchase extra special.

“We also know and can share so much information on nearly

every piece in the store since only days, weeks or monthsearlier we were procuring that piece direct from the artisanwho made it,” said Robert.

Zócalo aims to be a one-stop shop, offering personal serviceand assistance: if they don’t currently have what you’re lookingfor, they will do their best to try and find it for you on their nexttrip. Customers may also request custom furniture, designed tomeet their desired specifications, from dining tables andentertainment centers to bookcases and carved mirrors.

“Grateful, Grateful” is Zócalo’s mantra. “We are grateful thatwe have so many nice customers and friends and are able tocontinue with a business we truly enjoy,” Robert said, “All iswell at Zócalo.”

Zócalo Mexican Imports3016 E. Broadway Blvd. • Tucson520.320.1236 • www.zocalomexicanimports.com

discoverA R T I S A N I M P O R T S

By JoEllen Lowry

at home


Embellish Your HomeSo you’ve found the perfect sofa, but nowyou need a coffee table and other pieces tomatch? The team at Embellish can helpmake your house a home with their in-home consultation services. They’ll makeover any room with their unique homefurnishings. Pick and choose the pieces youlove, and they’ll take back the rest. Stop byand visit their retail store today to set up aconsultation or to browse their furniture,accessories and one-of-a-kind gifts. Embellish Home etc.6761 E. Tanque Verde Road • Tucson520.512.5200 • www.embellishhomeetc.com

As the newest addition to Tucson home décor shops, The GreatOutdoors focuses on providing the utmost in quality andservice for all your outdoor living needs. The shop opened forbusiness on December 5th. A grand opening is planned for theweekend of February 20th and will feature live music and awine and cheese tasting along with other great food. Stop byand visit the store then!

They continually add to their unmatched selection of high-quality plants, pottery, fountains, garden art and generalgardening products. They also handle several lines of BBQs:Luxor, Green Mountain, Primo and Solaire. Let The GreatOutdoors build your outdoor kitchen!

Beginning in March 2010, the store’s monthly outdoorgrilling/cooking classes will begin.

Will you need shade this summer? The Great Outdoors sellsand installs pool hat shade sails.

From sales to full design consultation and installation, TheGreat Outdoors will provide for your great outdoor living.

The shop’s winter hours are (September–March 1) Monday–Saturday 10 a.m.–6 p.m. and Sunday hours are 10 a.m.–4 p.m.As summer arrives (March 2–August 31), the hours expand to8 a.m.–8 p.m. and Sunday 9 a.m.–5 p.m.

The Great Outdoors7974 N. Oracle Road (north end of Trader Joe’s Shopping Plaza) • Tucson520.544.5695

Great Outdoor Living for Your Home


Good News RadioWith four stations in Tucson, Good News Radio Broadcasting brings local listeners avariety of quality family programming.

KVOI 1030 AM: Look no further for news and talk radio. KVOI provides listeners withmany different locally-produced shows, such as Wake Up Tucson and The Jim Parisi Show.Hosted by Tucsonans Joe Higgins and Chris DeSimone, Wake Up Tucson airs from 6a.m.–8 a.m. every weekday morning and focuses on discussing ways to positively shape theTucson community economically, socially and politically. The Jim Parisi Show airsweekdays from 8 a.m.–10 a.m. Parisi explores local issues without bias, drawing from his30-year career as a news anchor and director.

KCEE 690 AM: For classic favorites, tune in to KCEE, which features artists like FrankSinatra, Nat King Cole and Bing Crosby.

KLOVE 88.1 FM: On days when you need a little extra boost, KLOVE offers encouragingand uplifting music and information.

KGMS: Features local and national Christian talk shows, helping listeners learn and growin their faith.Good News Radio520.790.2440 • www.kvoi.com

Start the Year at Green Things!Gardeners have plenty of options atGreen Things! Join Naturalist PhilSeader for his weekly Thursday lectureat 10 a.m. in “The Atrium.” Choose anice winter shrub such as hardenbergia,calylophus, Mt. Lemmon marigold,desert honeysuckle, chuparosa andbrittlebush. The nursery has premiumwinter annuals such as calibrachoa,African daisy, lavender, cineraria,ameria, phlox, cyclamen and more,available now as well as standard winterannuals—pansies, petunias, snaps,alyssum, lobelia kale, dianthus,calendula, violas and more. Time toplant stone fruit—plums, apricots,apples and peaches—or add some blackmission, brown turkey or kadota figs toyour garden.Green Things3235 E. Allen Road • Tucson520.299.9471 • www.greenthingsaz.com

Tune in to La Raza 1210 AMLa Raza 1210 AM offers listeners of allages regional Mexican music from the’80s and ’90s as well as today’s hits,with programming that focuses onlocal news, sports, politics and more.Listen throughout southern Arizona andnorthern Sonora. Tune in to La Raza1210! For upcoming events and more,check their website. La Raza 1210 AM520.889.8904 • www.laraza1210.com

Fine Home Furnishings Available at PresenceThe vision of Presence is to provide quality and unusual home accessories and furniturethat you won’t see in every store in town. More than just a unique gift store, the staff willhelp you find just the right piece to complete the look you have been longing to have foryour home. Because the store floors just a small portion of the lines they carry, Presencepasses great savings on to you. Up to 40 percent off retail is passed on to you every timeyou order furniture. Their goal is to beat any local competitors price on the same item.Remember Presence not only when you need a special gift, but also when you need thatspecial piece of furniture to complete your home’s perfect look.

Come experience the Presence difference! Presence is open Monday–Friday 10 a. m.–6 p.m. and Saturday 10 a.m.–4 p.m.Presence7974 N. Oracle Road (north end of Trader Joe’s Shopping Plaza) • Tucson886.401.9468 • www.presencehome.com

Silk Gardens Offers Southwest Plant ArrangementsAs Tucson gears up for the annual gem show, it is a fact that some of the best “gems” arefound in silk format, at Silk Gardens. This lovely enterprise continues to producewonderful silk arrangements for home, office or any special occasion.

There is, however, a new emphasis on southwestern art. Arrangements that aresouthwestern in nature using cacti and reflecting the desert will be forthcoming this winter.There are new supplies and ideas to encompass, in silk, the wonderful plants of theSouthwest. Not only will cacti be represented, but the tree inventory will now includeYucca. New fountains are in stock as well.

As always, the Southwestern League ofFine Arts has a different artist each monthdisplayed at Silk Gardens.

Finally, keep in mind that if you alreadyhad Silk Gardens create a unique arrangementfor you and you want to change the look—youcan! Bring it in for an update!Silk Gardens4145 E. Grant Road • Tucson520.326.1644


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When the holiday buzz dies down, and the lights andornaments go back in their boxes, stepping on the scalecan be a dreaded task after a plethora of cookies,

cocktail parties and festive feasts. A few resources herein town can help you keep your new year’s

resolution, whether it be losing weight, toning upor simply getting ready to venture out to the Gem,Mineral, and Fossil Show or the Accenture MatchPlay Championship.

At Plexus Pilates, one of the first things theytry to teach new clients is that exercise doesn'thave to be painful to be effective.

“It is hard to break people of that mentality—no pain, no gain,” says Jamie Scerbo, Owner ofPlexus. “It doesn’t have to be super hard everytime, and we’ve found that with pilates, ourclients are coming in, on average, three times aweek. People really do get addicted to it.”

Scerbo, who is also an instructor, says that pilatesprovides a great overall workout, concentrating on

flexibility, strength, balance, coordination, control andflow, and is gentle on the joints. “It’s also a great stress reliever. Clients say that they

forget the rest of their day when they come into thestudio for a workout,” says Scerbo.

Scerbo points to the fact that the practice ofpilates allows the client to focus solely on theirbody, because the movements are precise.“Contrast this with someone on a treadmill, withtheir headphones on, watching television, trying toget out of their body and ignore the pain ofexercising. What we do is kind of the opposite.”

After only a year and a half of business, Scerbosays that Plexus quickly outgrew its centrallocation, and he is in the process of expandingthat studio.

a newdecade

a newYOU

By Ellen Ranta

body beautiful


Plexus offers a variety of programs for almost any budget.“Our mission is to bring pilates to a wider group of people,”says Scerbo.

For a private workout with personal guidance, Bert Seelman,Owner of Performance Fitness Systems, can tailor a workoutand health program for any individual over the phone. Healso has a variety of videos on YouTube to assist in long-distance training.

Seelman’s programs focus on “quality over quantity,” he says.He recommends three intense, 30-minute weight-trainingsessions per week, with little time in between sets and each setbeing done to near-exhaustion.

“Quality ensures that muscles are being stimulated to build leanmuscle mass, while quantity just wears the muscles out,” he says.

Coupled with the weight-training, Seelman emphasizesdecreased caloric intake—backed up with a multi-mineral anda multi-vitamin tablet, regular monitoring of blood sugar,drinking more than one gallon of purified water per day,and balanced nutrition to curb cravings. More than anything,though, Seelman says, he focuses on teaching clients whythey are doing what they are doing. “If people understand whythey are doing something, they are more likely to continuedoing it. And sustainability of a lifestyle change is really theoverall goal,” he says.

At Select Fitness, co-owners Rick and Diana Friedman striveto make their personal training and pilates studio acomfortable place for people of all ages, shapes and sizes toimprove their fitness levels, health and confidence.

The trainers at Select Fitness put together personalizedprograms for each client. The process begins with a

comprehensive fitness assessment to determine your level offitness. From there, a program is tailored for you, and isconstantly updated to keep pace with your improvements, andchanges are made to prevent plateaus and boredom.

With a team of more than 20 certified personal trainers,pilates instructors, registered dieticians and licensed massagetherapists, Select Fitness can tailor a program to help just aboutanyone get in shape.

Bert Seelman’s Performance Fitness Systems, Inc.520.327.2929 • www.resultsareproof.com

Plexus Pilates12130 N. Dove Mountain Blvd. • Marana • 520.745.28376761 E. Tanque Verde • Tucson • 520.745.2837Re-opening after expansion520.745.2837 (Plexus Central • Tucson)www.plexuspilates.com

Select Fitness5501 N. Swan Road, Suite 150 • Tucson520.299.1350 • www.selectfitness.com

get fitfor2010


During this season of beautiful winter weather, amazing eventslike the gem show and outdoor sports enjoyment, be sure to letyour own beauty shine. We’ve highlighted some of the best salonsin Tucson to accentuate your personal look.

Belle Chic Celebrates First AnniversaryWhen Stacy Epperson was in elementary school, she loved to styleher friends’ hair and play pretend make-up. Occasionally scoldedby her teachers, she was told “School is not a beauty shop!” Today,at 25, she delights in being the co-owner of Belle Chic Salon Spaand Boutique. “I get to play beauty shop every day!” she exclaimed.A family enterprise, Stacy and her husband Geary co-own thebusiness with Geary’s parents, Geary and Melissa Epperson. Theyounger Eppersons have twin toddler boys. Stacy said, “My goal isto be able to run the salon with the help of my managers and beable to spend more time with my children.” So far her plan seemsto be working...beautifully.

Belle Chic offers head-to-toe services with a commitment toluxury, quality and class. Services range from haircuts to occasionstyles, basic massage to heated stone massages, herbal body wraps,manicures, nail art, facials and other beauty services. The shophosted a fashion show in September 2009 that had a fantasticturnout, according to Stacy. As a result, she is now planning twofashion shows for 2010. The salon also hosts bridal parties andgroup spa days.

The boutique carries jewelry and clothing in unique styles. Giftcards are offered with incentives, giving the purchaser a taste of theservices. For example, a three-minute mini-massage is the rewardfor the purchase of a massage gift card.

The shop continues to grow. Belle Chic currently has 11employees and is always open to reviewing skilled technicians.The shop-spa-boutique, which opened on January 27, 2009, has

had a successful and exciting first year and is poised to becomean even greater success in 2010.

The salon is open Tuesday–Saturday 9 a.m.–6 p.m. and Mondays10 a.m.–4 p.m.

Belle Chic6691 N. Thornydale Road (near Costco) • Tucson520.544.7788 • www.bellechicsalon.com

Chez Josef, 50 Years of Style and ColorMichael Malisewski, second generation owner of Chez Josef, wasborn into the hair care industry. His father, the Josef for whomthe salon is named, founded the business in 1959. Malisewski,who has always had a passion for the arts and creativity, beganworking with his father in his teens. By 1979 he was managing thebusiness and in 1981 he became the owner.

The salon specializes in personalized hair care. Chez Josefoffers a no-charge evaluation during which a prospective clientcan meet stylists, talk about options for styling, color, length,etc. Current clients can also partake of the no-charge evaluationoffer if they are considering a change to their current style.

Chez Josef provides all aspects of hair care, from perming andrelaxing, to cut, style and color. In fact, color is a specialty ofChez Josef. In the late ‘70s Chez Josef pioneered a highlightingtool that now is used all over the world. Malisewski says, “Aknack for creating beautiful, dimensional hair color is one ofour specialties. We create versatile, personalized, carefreehairstyles with outstanding highlights.”

In the salon’s personalized approach the first step is to allowthe client’s facial features and then the hair itself determine ahairstyle best suited to the client. The next step is to make surethat style is easy to maintain.

Salonstyle

body beautiful

By Karrie Welborn


As 2010 begins, Malisewski says he has no big changes plannedfor the salon. He maintains that personalization rather than trendyconcepts are what keep Chez Josef at the top of the market, and thereal art of hair dressing is to give each individual a hairstyle thatbest suits their look, features and lifestyle. He adds, “We take pridein teaching clients how to dress their hair in more carefree,simplistic ways.”

The salon also offers creative and unique jewelry from local artists. Malisewski says he is grateful for the support Tucson has given

the salon for the past 50 years, and that he looks forward to the next50. When asked if the salon will continue in the family, he says hisnieces are showing an interest in the family styling heritage and heis hopeful they will carry on the family tradition.

The salon is open Tuesday–Saturday, 8:30 a.m.–5:30 p.m.

Chez Josef3010 E. Broadway Blvd. • Tucson520.327.5711

New Styles from Vasilé Lift SpiritsIs the recession bringing your mood down? Use one ofVasilé’s web coupons and experience the delight and confidencethat comes with having your hair done at European Hair byVasilé. Owner and Stylist Vasilé “Stan” Florea believes thatin these times of financial struggle it is important to feelpositive about yourself. Lift your spirits with one of Vasilé’sEuropean haircuts.

Vasilé, who trained in Europe, specializes in color highlights andhaircuts. Every six months he introduces new haircuts, color andstyles. In order to accommodate people’s busy, on-the-go lifestyles,

he notes that the styles for 2010 will be easy to care for but stillEuropean glamorous!

European Hair by Vasilé6923 E. Broadway Blvd. • Tucson520.298.4247 • http://emol.org/vasile/

Hairspraz Has It All!Hairspraz offers everything you need to start off 2010 with beautyand pizazz! Stop by the salon for hair coloring, highlighting, perms,cuts and great styles. Hairspraz also offers manicures, pedicuresand full body waxing.

Annabelle, Debbie, Erika and Ginnie will serve you with a smile.Please call for appointments.

Hairspraz9425 E. Golf Links Road • Tucson520.290.8112

Find Your Beauty at RIC Erickson StudioDiscover your new style for the new year at Ric’s. A consultation withone of Ric’s stylists will help bring out your most beautiful you. For agreat cut and color at a reasonable price, go where the vision, talent,training and skills will work for and with you. Styles vary fromclassic to contemporary, but always, Ric’s stylists will cut and colorwith leading edge knowledge. Call for hours and more information.

RIC Erickson Studio4811 E.Grant Road, Suite 115 • Tucson 520.327.4433 • http://ricericksonstudio.lbu.com

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The human body is over 70percent water so drinking plenty ofpure, healthy water is a great thing todo. Culligan is an industry leader inthe most technologically advanced,state-of-the-art water filtrationproducts available. You can’t beatCulligan. If your aim is to keep yourbody beautiful, Culligan is betterwater, pure and simple.

Culligan Water1230 S. Campbell Ave. • Tucson 520.792.9700www.oasish2o.com/delivery

Kelly Podorsek, Salud Scent Studio’s Master Blender, set out toprove that wine and perfume can actually enhance each other withSalud’s Wine Aroma Perfume Collection.

The perfumes are infused with notes of wine such as red currant,fig and vanilla. “I handcrafted each aroma by tasting several winevarietals, and selecting scent notes from my fragrance library thatare inspired by each wine. The Sauvignon Blanc has notes of freshcut grass, grapefruit, ginger and crisp green apple. It’s very cleanand refreshing. The Syrah is sensual on the skin, with blackpeppercorn, summer berries and leather.” Other aromas includeMerlot, Chardonnay and Riesling.

Perfumes are available at SaludScentStudio.com, or by calling520.603.5178. The fragrances are available in a Roll-on Perfume($22) and Eau de Parfum Spray ($34).

520.603.5178 � www.saludscentstudio.com

Wine Scents

Relax and Rejuvenate Relax at The Ritz-Carlton Spa, Dove Mountain. The 17,000-square-foot spa helps guests focus on relaxation and rejuvenationthrough personal wellness counseling, full body therapy andanti-aging treatments.

The Spa includes 14 private treatment rooms, two estheticrooms, a hydrotherapy room, one Vichy shower and two oversizedsuites. A Master Aromatherapist is available to blend special oilsand customize treatments using indigenous ingredients. Admireviews of the Tortolita Mountains from the spa’s full-service salon,including two hair stations and four manicure/pedicure chairs. Acomprehensive fitness center is also available. A co-ed lounge joinsthe two sides of the spa.

Try one of The Ritz-Carlton Spa’s signature treatments such as theHohokam Poultice, combining salt crystals and medicinal herbswith Thai massage techniques and stretching, designed to unwindtense areas; or, try the Desert Rain Vichy Exfoliation, a luxuriouswater treatment that detoxifies, hydrates and relaxes. The Vichyshower includes a full-body exfoliation and hydrating body cream.

The Ritz-Carlton, Dove Mountain15000 N. Secret Springs Drive • Marana520.572.3000 • www.ritzcarlton.com

water for aBeautiful Body

body beautiful


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February is a month that reminds us why we live in theSonoran Desert. With spectacular weather and events galore,this is Tucson’s time to shine.

The Accenture Match Play tournament, which is part of theWorld Golf Championships, is just one of many highlightsto come to town each February, and this year the world-classgolf tournament is flanked by a world-class resort, The Ritz-Carlton, Dove Mountain.

“We have long hoped to open a world-class resort in theArizona desert, and we believe the Dove Mountain project,which includes Jack Nicklaus Signature golf courses and a17,000-square-foot spa, will appeal to affluent leisure travelersas well as groups seeking a resort for meetings in a luxuryenvironment,” said Simon Cooper, President and CEO of TheRitz-Carlton Hotel Company, in a statement.

The low-rise, four-story building features 226 lavish guestrooms and suites, with 24 additional individual casitas andsuites in separate, nearby buildings. With three restaurants,tennis, swimming and biking available on-site, the new resort issure to impress even the most well-traveled golfers when theyarrive in February.

Practice rounds for the Match Play begin Monday,February 15 and continue through the day on Tuesday. Thetop 64 golfers in the world tee off Wednesday morning, with32 head-to-head matches.

“The style of matchplay really makes it one of the mostexciting games to watch,” said Wade Dunagan, ExecutiveDirector of the Accenture Match Play. “It’s a terrific event forfans to get close to the players, especially on that first day whenthe top 64 are out there.”

Dunagan noted with the new Jack Nicklaus-designed course,“The Ritz had the advantage of designing for the tournament.There are lots of built-in enhancements, and it is a reallyspectator-friendly course now.”

New this year is a centrally located food court, next to the greenat hole 10, that will allow people to get drinks and food withoutthe long lines that plagued the concessions a few years ago.

Dunagan also touted the course’s sports-bar venue, theWalter Hagen Club on hole 13, that has always been a popularplace for relaxing and watching the tournament, but is evenbetter suited for the crowds this year.

“We were a little more ahead of the curve this year, afterrealizing the popularity of the Walter Hagen Club. We addedtiers to the seating area, so there are now three areas of frontage,allowing more people to sit without losing a view,” he said.

Tickets for the matchplay are available through Ticketmasterthis year, which will allow attendees to print their ticketsat home and skip any ticket pick-up lines on the day ofthe event. For prices and package information, visitwww.worldgolfchampionships.com.

Going forthe Green

By Ellen Ranta

The world’s best golfers convene in Tucson for the Accenture Match Play Tournament.

escape ‘n explore


events calendarFebruary 6 Art SafariCentral Tucson Gallery AssociationJoin the galleries of the Central TucsonGallery Association in a special evening artevent. The galleries are located withinTucson’s downtown and most are withinwalking distance of one another. Visit thewebsite for a list of exhibitions and galleryreceptions. The event begins at 6 p.m.www.ctgatucson.org

February 10–14Tubac Festival of the ArtsTubac VillageThe 51st annual festival showcases the workof juried artists from the U.S. and Canada.Walk the streets of Tubac Village as youadmire painting, sculptures and more. Thefestival runs from 10 a.m.–5 p.m.www.tubacaz.com/festival.asp

February 23–28 Fiddler on the RoofBroadway in TucsonWatch this Tony award-winning musical atthe Tucson Music Hall, available for one weekonly. Tickets available for evening shows andSaturday and Sunday matinee shows.www.broadwayintucson.com

March 18–21Beethoven’s 9thTucson Symphony OrchestraDelight in the music of Beethoven’sSymphony No. 9 as performed by the TucsonSymphony Orchestra. Performances arescheduled for 8 p.m. Thursday and Fridayand Sunday at 2 p.m.www.tucsonsymphony.org

Every SundayTucson Farmer’s MarketSt. Philips PlazaVisit the farmer’s market to find freshproduce, breads and pastries, fresh roastedcoffee, custom-blended teas and range-fedmeats, all from local producers. The markethappens every Sunday from 9 a.m.–1 p.m.www.farmersmarkettucson.com

February 20–28La Fiesta de los VaquerosTucson Rodeo GroundsSaddle up and head to the rodeo grounds towatch bull riding, barrel racing, steer wrestlingand more. Running since 1925, the TucsonRodeo is a city tradition featuring more than600 cowboys and cowgirls competing againsteach other. Visit the website for more detailsand ticket information.www.tucsonrodeo.com

February 27–July 3Andy Warhol: Life and LegendsTucson Museum of Art and Historic BlockView selected works from famed 20thcentury artist Andy Warhol, spanning his 40-year career in photographic silk screenprintmaking. The museum is openTuesday–Sunday and the first Sunday ofevery month is free. www.tucsonmuseumofart.org

Every SundayBlues, Brews, & Barbeque Sunday BrunchLoews Ventana Canyon ResortFeast on brunch and locally brewed beer asyou enjoy the sounds of the Tucson JazzSociety at the resort’s weekly brunch.Reservations are encouraged.www.loewshotels.com

March 19–214th Avenue Street Fair4th Avenue (between 9th Street and University Boulevard)Tucson’s favorite street fair returns for thespring with more than 400 arts and craftsbooths and food vendors as well as streetperformers, musicians and a kids’ pavilion.The fair runs from 10 a.m.–6 p.m. each day.www.fourthavenue.org

March 7–14Tucson Winter Chamber Music FestivalLeo Rich TheaterThis weeklong chamber music festival isbrought to you by the Arizona Friends ofChamber Music and features five concerts aswell as a gala dinner at the historic ArizonaInn. View a complete schedule of events onthe organization’s website.www.arizonachambermusic.org


AZGL’s calendar of events, exhibits and things to do in Southern Arizona this winter.Follow @AZGL on Twitter or become a Facebook fan to discover even more.

Continues through AprilButterfly MagicTucson Botanical GardensAdmire the butterflies of the world at thisannual exhibit! Admission to the exhibit is$12 for adults and includes entrance to thegardens.www.tucsonbotanical.org

February 27–March 20The Glass MenagerieArizona Theatre CompanyPresented at the Temple of Music and Art,this Tennessee Williams’ play is part of ATC’s“America Plays! Celebrating Great AmericanStories” series. Visit the website for moreinformation about tickets and free communityevents to coincide with the production andenhance your understanding of the play.www.aztheatreco.org

February 18Dan Beachy-Quick Poetry ReadingUA Poetry CenterListen to poet and author Dan Beachy-Quickread at the University of Arizona PoetryCenter. Beachy-Quick’s most recent releasewas a collection of essays entitled, AWhaler’s Dictionary.www.poetrycenter.arizona.edu

February 15–21 World Golf Championships-AccentureMatch Play ChampionshipThe Ritz-Carlton, Dove MountainGolf fans can watch the top 64 male golfers inthe world compete in this championship golftournament at The Ritz-Carlton, DoveMountain, featuring a Jack Nicklaus Signaturegolf course. Tickets available online.www.worldgolfchampionships.com

March 13–14Tucson Festival of BooksUniversity of ArizonaBookworms unite at this two-day festival,celebrating authors, books and literacy.Attend writing workshops, author discussionsand author signings. Visit the website formore details and a list of attending authors.www.tucsonfestivalofbooks.org

First Saturday of every monthSuccessful Plants for Tucson GardensTucson Botanical GardensInterested in expanding your garden and notquite sure where to start? Trained docentswill teach how you to choose the best plantsfor your garden, from shrubs to groundcover.The cost of the class is $14, includingadmission for non-members. See thewebsite for more details and a list of othergardening education classes.www.tucsonbotanical.org

March 6–7Southern Arizona Arts & Cultural FestivalPima Community College Northwest CampusOnly in its third year, this festival features artsand crafts, music, dance, food and drinks.The festival is 9 a.m.–4 p.m. on Saturday andSunday, 10 a.m.–4 p.m.www.saaca.org

March 6–7AriasArizona OperaFor two shows only in Tucson and Phoenix,watch and listen to a cast of award-winningartists as they perform Puccini’s Turandot,Verdi’s Don Carlo and more. www.azopera.com

March 27Janos Cooking SchoolJanos RestaurantLearn from a master as Chef Janos Wildershares some of his recipes and cooking tips.The class costs $50 and includes discussion,cooking demonstration and tasting. Call520.615.6100 to make a reservation.www.janos.com

March 12–14Dance & DessertBallet TucsonAdmire the grace of some of Tucson’s bestdancers as they showcase their skill and styleat this event. Hosted at the Stevie EllerDance Theatre on the University of Arizonacampus, the performance is followed by areception with gourmet desserts from someof Tucson’s finest restaurants.www.ballettucson.org

March 26–28Spring Artisans’ MarketTucson Museum of Art and Historic BlockFind a unique gift from one of the 120artisans participating at this springmarketplace. The market is located in themain lobby and courtyards of the museumand runs from 10 a.m.–5 p.m. each day.www.tucsonmuseumofart.org

calendar


VEGGIE TAMALEBy Owner Todd Martin Tucson Tamale Company • Tucson

For Filling5 pounds of vegetablesRecommended veggies are red peppers, yellow peppers, onions, zucchini,tomatoes, asparagus.

Dice the veggies into bite-size pieces and lightly coat with olive oil, salt andpepper. Put them under the broiler for 5 minutes. They should still be a bitfirm when you take them out (they will cook more when you steam thetamales). Add your favorite Italian sauce. Stir to combine. Let the mix coolbefore rolling your tamales.

For MasaPurchase unprepared masa and prepare it as follows for a perfectly light,flavorful dough. You can purchase prepared masa but it more than likelywill be made with lard and will cause your tamales to be heavier andgreasier.5 pounds fresh masa dough (unprepared)1 pound butter*2–3 cups vegetable stock 2 Tbsp baking powder2 Tbsp (or less) of sea salt

*Margarine, olive oil or vegetable oil can be substituted for butter. If usingoil, you should freeze it so it is thick and will whip better.

Place the butter into a bowl and whip until fluffy, 2 minutes. Beat in thefresh masa alternately with the stock and add the salt. Beat until well mixedand turn mixer to high and beat for approximately 3-5 minutes or untilmasa resembles spackling paste. Take a small piece (½ teaspoon) and dropit into a cup of cold water. If it floats it is ready, if it sinks, whip for anotherminute and test it again. Repeat this process until the masa floats.

If you have never rolled tamales before you should find tamale rollingvideos on the Internet to see how they are done.

Have approximately 4 pounds of corn husks and soak in water for60 minutes before rolling.

Choose the larger corn husks. Feel both sides of the husk, one side isrough or ‘ribby,’ the other side is smooth. Place the masa on the smoothside of the husk. Put a husk in the palm of your hand and evenly spread1/2 cup (an ice cream scoop is a good tool for this step) masa across themiddle (width) of the husk with a spatula or the back of a large spoon. Inthe center of the masa, place ½ cup prepared filling mix. Fold both sides,one over the other, of the husk tightly over the filling. Hold firmly in yourhand and tie at both ends with the strips of the husk.

Place all the tamales in a large steamer pot with a steamer basket with 3 to4 inches of hot water on the bottom. Layer the tamales in a cross-cross patternwith the tied ends supporting the layer on top to allow them to steam uniformlyand prevent crushing. Bring to a high boil and start timing the steaming processwhen the steam is rising out of the pot. Cover the tamales with leftover cornhusks or a clean damp kitchen towel and cover the pot. Reduce the heat tomedium high and steam for one hour. Take the tamales out of the pot and letthem sit for 10 minutes before eating them. Yields 30 tamales.

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

1 cup mayonnaise ½ small onion 2 Tbsp red wine vinegar 1 Tbsp white sugar ¾ tsp Italian seasoning ¼ tsp garlic powder ¼ tsp salt 1⁄8 tsp ground black pepper

In a blender or food processor, combine mayonnaise, onion, vinegar andsugar. Season with Italian seasoning, garlic powder, salt and pepper. Blenduntil smooth.

CALABASITASBy Owner Isela Mejia El Sur Restaurant • Tucson

4 medium grey Mexican squash, cut in triangular pieces1 small yellow onion, diced2 Roma tomatoes, diced1 green chile, Anaheim, without seeds and diced ½ cup of sweet corn2 Tbsp sour cream½ cup milk8 ounces of queso fresco1 Tbsp chicken bouillondash of pepper, to tastedash of salt, to taste

Sauté squash, onions, tomatoes and green chile with milk, sour cream andmargarine. When everything softens, add corn, chicken bouillon, quesofresco, pepper and salt and stir. If it’s not salty enough, add a little morebouillon. Serves 4.

RASPBERRY SALAD WITH RASPBERRY VINAIGRETTEBy Chef/Owner Brian SorrellBZ’s Pizza • Tucson

For Salad5 ounces of mixed greens1 ounce chopped cashews1 ounce goat cheese crumbles1 ounce dried blueberries1 ounce dried cranberries8 fresh raspberries2 ounces mixed berry puree

Place mixed greens in the center of the plate, then drizzle with the mixedberry puree and vinaigrette, then top with remaining ingredients.

For Vinaigrette1 cup raspberry vinegar2 cups vegetable oil¾ cup honey½ cup of sugar

Combine vinegar, honey and sugar into a blender on medium speed.Drizzle oil into blender until emulsified. Season to taste.

For Mixed Berry Puree2 cups mixed berries (blackberries, blueberries, raspberries and strawberries)1 cup of sugar1 cup of water

Add all ingredients into a sauce pot and bring to a boil, then puree andstrain through a fine mesh strainer. Put finished sauce into a squeeze bottle.

great recipes


PAN-SEARED ZUCCHINI GALETTESBy Chef de Cuisine Amanda LindquistAzul • Tucson

2 ½ pounds of zucchini, grated2 ½ tsp kosher salt1 ¾ cups and 2 Tbsp feta cheese, crumbled2 ½ large eggs, slightly beaten½ cup green onions, sliced thin½ cup all purpose flour½ cup and 2 Tbsp chopped pine nuts, toasted½ cup chopped parsley2 ½ tsp dried oregano2 ½ garlic cloves, chopped2 ¼ teaspoons black pepper4 cups panko (Japanese bread crumbs) or regular bread crumbs

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (nomore, or it will be mush). Rinse in cold water and squeeze dry in a kitchentowel or press in a strainer or colander until dry.

Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano,garlic and pepper in a large bowl; fold in the zucchini.

Form into little cakes and roll or dust with the breadcrumbs.Pan sear in a sauté pan with a touch of olive oil until brown, about

3 minutes each side. Makes 8-10 cakes.

THAI SALADBy Chef Ryan JarrellVila Thai • Tucson

For Dressing1 Tbsp sugar1 Tbsp fish sauce1 Tbsp lime juice (or one squeezed lime)1 Tbsp salad vinegar1 fresh Thai chili pepper (optional), chopped

Combine ingredients with chopped red onion, fresh mint, cilantro, dicedcucumber and tomatoes (mango shrimp chicken or grilled beef optional).Serve on bed of organic mixed greens. Serves 4.

ZINBURGERBy Corporate Executive Chef Christopher CristianoFox Restaurants • Tucson

2 pounds fresh ground Certified Angus Beef1 pound yellow onions (sliced)¼ cup honey2 cups zinfandel wine1 tablespoon olive oilsalt and peppercelery saltonion powdermayonnaisesliced Manchego cheeseshredded iceberg lettuce

Lightly season beef with kosher salt, black pepper, celery salt andonion powder and form into four 8-ounce burgers.

To braise onions, sweat the onions in a sauté pan over medium heatuntil color starts to appear. Add honey and caramelize. Add red wine andsimmer until completely reduced. Season to taste with salt and pepper.

Grill burgers to medium rare. Place warm onions on burger. Placethinly sliced Manchego on onions and melt. Spread mayonnaiseevenly on toasted, top and bottom. Place thinly shaved iceberg lettuceon bottom of bun. Build burger and enjoy! Makes 4 burgers.

COCO FLANBy Chef Angel FabianMiguel’s at La Posada • Tucson

2 cans condensed milk1 can sweetened condensed milk1 cup egg yolks1 Tbsp vanilla extract1 can sweet Coco Lopez5 Tbsp cream cheese1 tsp cornstarch

Combine all ingredients in a stainless steel bowl and whip allcomponents until smooth. Place bowl over a pot of boiling water andagitate mixture until product reaches an even temperature of 145degrees. Once you have achieved this, pour liquid into a 5-ouncealuminum cup and place in a 2-inch deep oven-ready Shaffer. Pourroom temperature water into the Shaffer dish keeping in mind not tooverfill. Water should be closely even with mixture inside the aluminumcups. Place in a convection oven (on low fan) and cook for 45 minutesat 350 degrees. Pull baked flans out of the oven and place on sheetpan and immediately into the coldest area of the refrigerator. Ready toserve when internal temperature reaches 38 degrees. Serves 15.

ZONA78 ROASTED TOMATO SOUPBy Corporate Executive Chef Ramiro ScavoZona78 • Tucson

3 pounds Roma tomatoes, quartered⅓ cup sugar¼ cup olive oil½ pound minced onions½ pound butter½ pound flour¼ cup of chopped fresh basil2 tsp fresh chopped garlic2 ½ cups heavy cream1 tsp white pepper1⁄8 cup and 2 tsp kosher salt6 cups vegetable stock

Place quartered roma tomatoes in a large bowl and toss with olive oil, 1⁄8 cupkosher salt and sugar. Roast in 275 degree oven for 90 minutes or untiledges begin to brown. Remove from oven to cool at room temperature.

Sauté onions and garlic in butter until translucent. Add flour andcontinue cooking on reduced heat for 5 minutes or until roux ishomogenized. Add hot vegetable stock to roux and whisk untilsmooth. Add tomatoes and basil, return to a simmer. Cook for 10minutes and then add heavy cream. Continue to cook another 10minutes. Season with salt and pepper. Makes 1 gallon. Serves 12-16(6–8 ounce servings).

BOLIVIAN MOJITO1 ½ ounces AGWA de Bolivia Coca Leaf Liqueur12 spearmint leaves½ of a lime7 ounces club soda2 tsp sugar

In a large glass, gently crush mint leaves.Squeeze lime juice over crushed leaves. Addsugar and ice. Afterwards, add AGWA and clubsoda. Stir drink well. Garnish with a lime wedgeand tiny pieces of mint leaves.

great recipes

C4 ARIZONA GOURMET LIVING FALL 2008

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Arizona Gourment Living • Winter 2010