Arizona Gourmet Living • Fall 2008

FALL 2008 ARIZONA GOURMET LIVING 1

2 ARIZONA GOURMET LIVING FALL 2008

ContentsFall 2008

NEWS & NOTES

MEALS OF THE SEASONChef Steve Schultz fuses cooking styles, while

Ruben Contreras, chef at Las Cazuelitas de Tucson,

puts a spin on personal favorites.

PROFILESUpgrade your living space with vibrant art for your

floor at Rug Décor and Embellish your home with

quality products. Then discover upscale comfort

foods at JaxKitchen, and experience the lounge at

On a Roll sushi.

CHEFS SPEAKKitchens around town simmer with flavor as these top

chefs craft delicious cuisine, each with a different flair.

Jack Ahern of Ric’s Café, and Mary and Michael Gibson

of Sonoran Bed and Breakfast spice up the Old

Pueblo. Also, Tommy Huynh of Tatsu Sushi and Rey

Sanchez Jr. of Casa Sanchez add variety and

versatility to their menus.

ON THE VINE

BODY BEAUTIFUL

DINNER WITH A VIEWPatios take the spotlight as cool weather encourages

outdoor dinning. Don’t miss the views, the food, and

the fun!

TASTE, SAVOR AND ENJOYThe Tucson Culinary Festival rolls back into town, a

tradition foodies look forward to attending. Special

guests Chef Norman Van Aken and Master Mixologist

Tony Abou-Ganim will wow you, while “Mr. and Mrs.

Cocktail,” Ann and Paul Tuennerman, return for a

second year.

BALANCING STYLE & FUNCTION IN THE NEWMODERN HOMEInterior Designer Lori Carroll shares how you can

maximize your space, creating room for quality time

with family and friends.

TWO GALLERIES HONOR DIA DE LOS MUERTOSExplore exhibits at The Obsidian Gallery and Galeria La

Sirena/Haiti Art. These unique and delightful art

displays offer eclectic shows throughout the season.

GREAT RECIPES OF ARIZONAON THE COVER: Thyme and Rosemary Guinea Fowl with Artichoke

Risotto, wild mushrooms, and assorted vegetables at Red Sky Cafe

and Catering | Photo by Alex Landeen

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Lee M. Oser, Jr.

EDITOR-IN-CHIEF

Nate Searing

MANAGING EDITOR

Jenna Crisostomo

Karrie Welborn

ASSOCIATE EDITORS

Jeanne Christie

WINE EDITOR

Valerie Wilson

ART DIRECTOR

Yasmine Brown

GRAPHIC DESIGNER

Lori Carroll

Christian Evans

Alex Landeen

Renee Robins

Thomas Veneklasen

Evan White

Johnny Wyatt

CONTRIBUTORS

Peter S. Oser

VICE PRESIDENT AND PUBLISHER

Martin Ezrre

ADVERTISING SALES DIRECTOR

Enrico Cecchi

EUROPEAN ADVERTISING SALES

Kim Forrester

ADMINISTRATIVE MANAGER

Tara Neal

CIRCULATION MANAGER

ARIZONA GOURMET LIVING is published four

times a year by Oser Communications

Group, Copyright 2008. All rights reserved.

Executive and editorial offices located at:

1877 N. Kolb Rd., Tucson, AZ 85715

T 520.721.1300, F 520.721.6300

European offices located at: Lungarno

Benvenuto Cellini, 11 50125 Florence, Italy

T055-657-5629, F055-657-5631

Subscriptions for one year (4 issues) are

$21.95, two years (8 issues) are $33.95.

Please allow 6–8 weeks for your subscription

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520-327-0500 | ellerestaurant.com3048 east broadway in tucson

WINE COUNTRY RESTAURANT

over 200 wines,many by the splash or glass

fresh familiar fare with a twist

neighborhood bar(bar food menu half price 4:30 – 6:30 p.m. nightly)

retail wines, specialty foods

and beers to go

private parties

off premise catering

Serving lunch mon-sat, dinner nightly

Separate patios for drinks and dining


Hotel Congress Hosts ‘Build-Your-Own Margarita Bar’They say that a good margarita has a lot to do with personal taste.

Well, Hotel Congress has your taste buds covered with its new Build-

Your-Own Margarita Bar. Come enjoy a hand-crafted margarita with

ingredients ranging from muddled strawberries to kiwis to jalapenos.

They're known for their high quality cocktails, and their margaritas

are second to none. Wanna add some Midori? Sure. Want a prickly

pear margarita? No problem. Almost anything is possible at this

happy hour event every Tuesday and Friday from 5 until 9 P.M. These

build-your-own margaritas start at just $3. Que fabuloso!

www.hotelcongress.com

NEWS & NOTESPainted Gecko Now DesigningCustom Sofas, Tables and GatesThe Painted Gecko has been a fixture on East Ft. Lowell Rd. for

20 years. As creators of beautiful, often three dimensional

southwestern metal art pieces, partners Bill Trimmer and Chase

Wright are matchless.

This wonderfully creative business, known for its unique wall

art, is also making its mark in items like table creation and sofa

designs. As if that were not enough, they are also re-establishing

their mark in the world of custom designed wrought iron gates and

security doors.

Trimmer says they are, “constantly trying to come up with new

and unique designs,” and they certainly appear to be succeeding!

Whatever the product, sofa, table, door, or wall hanging, there is no

doubt the results will be unique and one-of-a-kind.

520.322.0165

Discover the Amazing Tur-Duck-Hen Dinner at BrushFire BBQBrushFire is the place to go in Tucson to get fresh high quality

meat, pork, poultry, messy fries, fresh bread, six different BBQ

sauces and more! They are dedicated to serving "Habit Forming"

BBQ! The guys at BrushFire smoke their meats daily, as well as

make their 10 side dishes from scratch. The sandwiches at

BrushFire are piled in grilled garlic bread with a plethora of optional

toppings. The crowd favorite, Smokey Brisket, is fork tender and

the Baby Back Ribs will melt in your mouth.

At the end of this year’s Free BrushFire BBQ Birthday Party, co-

owners Ben Rine and Jared Wren announced that they will again be

smoking turkeys and Tur-Duck-Hens this holiday season. Their

signature Smoked Tur-Duck-Hens are a carnivore’s delight and a

truly delicious centerpiece. BrushFire's Tur-Duck-Hens begin with

stuffing a farm raised boneless chicken with a smoked sausage and

cornbread stuffing. The chicken is then stuffed in a boneless duck

with even more stuffing before finally being stuffed into a farm

raised turkey, rubbed with BrushFire's Poulty Rub and then gently

smoked for nine hours. Advanced orders are required, and just like

last year, customers will have the option of getting the full feast,

which includes sides, appetizers and desserts.

520.624.3223 | www.brushfirebbq.com

Deluxe Granite CreatesBeauty with StoneWhether you are building a new house or remodeling an old one,

Deluxe Granite is the place for affordable, quality, granite counter tops.

With their laser etching and CNC engraving equipment Deluxe Granite

fabricates and installs stunning granite and marble counter tops. Also

available are their beautifully designed shower walls. Be sure to visit

their factory showroom at 1315 E. Benson HWY, to see examples of

their timelessly beautiful, stone arts for the home.

520.312.0910

Chamber Music SedonaPrepares for 2008-2009 SeasonThe new season for one of Arizona's best examples of Chamber Music is

just around the corner. Chamber Music Sedona will kick off its 2008-2009

season with The Canadian Brass on Oct. 19 at 2:30 P.M. The Grammy

winning and reigning brass quintet of the 20th and 21st centuries

performs a classic program from Bach to Glenn Miller, and is followed this

season by memorable performances from around the globe.

Reserved seating is highly recommended for Chamber Music

Sedona, which regularly draws patrons from around Arizona and beyond.

928.204.2415 | www.chambermusicsedona.org

Arizona Theatre CompanyReadies for 2008-2009 SeasonArizona Theatre Company, in an effort to ensure that all members of

our community can experience the joy of live theatre in a way that

suits them best, offers unique added-value and accessibility

packages to enhance the 2008-2009 season.

One of the biggest draws is expected to be Girls’ Night Out.

Indulge in a season of six great shows, including three special pre-

show parties before The Lady with All the Answers, Hair and the

world-premiere production of Somebody/Nobody—featuring

cocktails, delicious treats and luxury extras from Elizabeth Arden Red

Door Spa, Phoenix Woman, Khor Vodka and 99.9 KEZ.

“The special thrill and electricity of the live theatre experience

should be accessible to everyone,” says Artistic Director David Ira

Goldstein. “Assuring that the doors of our theatre are welcoming to our

community has always been one of our most important values at ATC.”

For more information about Arizona Theatre Company's 2008-

2009 season, check out schedules for both Tucson and Phoenix

online or call your local representative.

602.256.6995 | 520.622.2823 | www.arizonatheatre.org


NEWS & NOTESHow Schweet It Is:The SchweetEmporium‘Your DowntownSurvival Provider’Working, living or doing business in

downtown Tucson can be stressful. Luckily,

the Schweet Emporium, near the corner of

Sixth and Congress, is there too! Music

playing in the entrance accompanies TV

screens showing shameless product images

dancing to the beat, along with a slideshow

of that evening’s downtown schedule of live

music, karaoke and DJ events.

Founders Randy Delvaux and Stuart

Mattingly wanted to offer a place evocative

of the old rural “you can get anything here”

kind of general store—yet with the urban

reality of convenience. Opening in April

2008, the store quickly became a favorite in

the area. The Emporium’s inventory is a

terrific mix of candy, snacks, water, juice,

soda and energy drinks. When people ask

Delvaux what he sells, he says, “I carry

stuff to help make your trip to downtown

Tucson a little more pleasant. If we don't

carry something you'd like to see here, let

us know; we can often have that product in

stock as soon as the next day. ‘Something

for everyone’ is our theme.”

There are some exciting things

happening behind the scenes as well.

Delvaux will be bringing in Tucson designers

to create custom clothes. The Emporium also

offers in-house mastering, CD duplication,

CD manufacturing. Other services that are

just beginning are airbrushed t-shirts, hats

and shoes, along with custom vinyl decals

and vehicle graphics.

520.624.4942 | www.schweetemporium.com


NEWS & NOTESArmitage CelebratesOne-Year AnniversaryArmitage Wine Lounge celebrated its one year anniversary in Tucson

on Aug. 13. Festivities included complimentary wine and appetizers

and half-priced drinks and appetizers, as well as music from DJ Sync.

Matt Ronnfeldt and his family, owners of The Armitage

Group, celebrated the four year anniversary of Armitage at DC

Ranch in Scottsdale.

“Wine has been up and coming in the market for the past eight

years, and my family has always loved wine,” says Matt. “We thought

opening Armitage would be a great way to share our enthusiasm for

wine, while also introducing the public to new, different and hard to

find labels and vineyards.”

One year ago, Matt and his family expanded the concept to

Tucson. “Tucson has a very unique restaurant scene—we thought a

cool wine bar would fit the Tucson community very well,” Matt says.

They settled on La Encantada as the perfect place to establish

Armitage Wine Lounge.

Armitage offers an extensive list of exclusive and boutique

wines, complemented by flavorful fare that’s perfect for sharing in a

charming lounge setting. Comfortable sofas, community tables and

a large enclosed patio make Armitage one of the best spots to

socialize in Tucson while enjoying fine wines and cocktails.

www.armitagewine.com

First Press Weekend of WineThe 2008 First Press Weekend of Wine is scheduled for Nov. 7 and 8

in Scottsdale and Phoenix. It features new venues, outstanding

winemakers and acclaimed chefs. This year the First Press Grand

Tasting has moved to Scottsdale’s hip and modern Hotel Valley Ho,

and the First Press Fine Wine Auction will be at the famed Frank

Lloyd Wright influenced Arizona Biltmore Resort & Spa.

The wine bottles are uncorked on Friday, Nov. 7 at the First

Press Grand Tasting where guests will have the opportunity to taste

more than 100 wines from around the globe. Held at the Hotel Valley

Ho, one of the trendiest spots in Scottsdale, the event will feature

visiting winemakers from Justin Vineyards & Winery, Rudd Vineyards

and ZD Wines, along with celebrity chefs Chuck Wiley of the Hotel

Valley Ho, Aaron May of Sol y Sombra and Chef Daniel Perez of

Durant’s. Hosted wine tastings with tantalizing gourmet hors

d’oeuvres and dessert stations will be featured.

Saturday’s First Press Fine Wine Auction, presented by Molina

Fine Jewelers, has distinguished itself as one of the premier

celebrations of fine and rare wines in the nation. Now in its seventh

year, this lively evening boasts vintner hosted tables, gourmet dining

with wine pairings, a wine themed silent auction and a 30 lot live

auction featuring rare and fine

wines, winemaker tour and exotic

travel packages, and top chef

experiences.

480.774.VINO |

www.firstpressarizona.com |

www.internationalsommelier.com

Taste the Flavors of Tucsonfor a Good CauseThe Tucson chapter of the American Liver Foundation is hosting the

Flavors of Tucson charitable fundraiser on Sept. 21. Sixteen of

Arizona’s premiere chefs assemble for a night of elaborate table

décor, exquisite food, fine wine, live and silent auctions and a great

cause. Each chef has his or her own table for 12 with the

responsibility of making each table unique. Each table also includes

a station so that food preparation can be done right in front of the

gala’s guests who enjoy five courses with accompanying wines. This

allows all guests to interact with the chef and with one another while

learning some tips from the experts. Some chefs provide the recipes

for selected courses so that guests may try the creations at home.

www.liverfoundation.org/chapters/arizona

Take a Global TasteAdventure at CuveeThe Cuvee World Tour, now through Sept. 27, features cuisines from

exotic locations across the globe. The culinary adventure, which

includes food, wine, music and art, will take you to some of the world’s

most delicious locales. The Cuvee World Tour includes the option of a

three-course pre fixe dinner with a glass of paired wine, or a la carte

items from the World Tour menu.

The Cuvee World Tour made its first stop in New Orleans in July,

and has since featured delightful menus from France, Thailand,

Hawaii, Italy, Chile and more.

Check out the website for a complete schedule.

www.cuveeworldbistro.com

Fashion Show forTu Nidito ReturnsTucson's only professionally produced runway fashion show is back. The

Fashion Show to benefit Tu Nidito is Sept. 20 at the Westin La Paloma

Resort. The event, which raises money for the nonprofit childrens' outreach

network, features more than just a spectacular fashion show. There's also

a dazzling display of Mercedes-Benz automobiles, an abundance of Hors

D'oeuvres and live and silent auctions. The price is $150.00.

520.322.9155 | www.tunidito.org/fashion.html


NEWS & NOTESFall’s HottestFashions at ExclusiveTrunk ShowThe Fall 2008 Bill Blass New York

collection rolled through Loews Ventana

Canyon Resort in August. This exclusive

trunk show event featured Tucson fashion

guru Paula Taylor, and marked the third

show of 2008 to her clients. Taylor's

exclusive luxury, ready-to-wear clothing

offerings are available only through these

private, appointment-only shows.

August's show featured an amazing array

of lifestyle clothing from designer Jose

Solis, the seasonal line contains three

components, including the main Collection

(100 looks), Casual (25 looks) and

Professional Woman (25 looks). “The

element of privacy and exclusivity is very

attractive to a certain buyer. This is a

market unique unto itself,” says Taylor.

“The creativity and wearability of this line

is amazing. Featuring everything from

jeans to evening wear, there is something

for every shape and size.”

www.pourmoi.net

Morewood andYager: QualityFurniture withUnmatched StyleMorewood and Yager (5140 N. Casa Grande

Highway) was founded in 1988 by native

Tucsonan, Marc Yager. His original designs

are influenced by the furniture first created

in the 18th and 19th century by the

carpinteros of New Mexico. Today, we

commonly refer to this furniture as Santa Fe

or southwestern style. The aspects he finds

most appealing is its straightforward form,

functionality, and appearance which was

dictated by the use of simple tools of the

period. Because iron needed to produce nails

and screws was scarce, the furniture was

constructed with mortise and tenon joinery,

the same technique utilized today by all

quality minded furniture makers. Dedication

to the timeless appeal of Santa Fe style is

what Morewood & Yager is all about.

520.229.1600 | www.morewood.com


NEWS & NOTES

European Antiques, CustomDesigns & Restorationin the Lost BarrioThe Hollo Collection opened its doors

last year and is pleasing customers

with many unique finds. Specializing

in European antiques, one can

unearth everything from an

exceptional Biedermeier example to

more rustic pieces like a large

traditional farm table. Run by duo

Michel and Brigitte Hollo, clients can

also have custom pieces designed,

all produced on site. And to round

out the mix, for those items that

need reviving, the Hollos can easily

restore a favorite antique to its

original condition. For more

information and free estimates,

contact Brigitte Hollo or visit the

Hollo Collection in the Lost Barrio.

520.829.7749 | [email protected]

MaRKeT Restaurants OpeningHarvest in Oro ValleyMaRKeT Restaurant Group will open their latest concept, Harvest, in

November at 10355 N. La Canada Dr., in the space formerly occupied

by Torino Ristorante. Harvest will feature "Seasonally Inspired

Cooking" in a warm inviting environment. MaRKeT group is owned by

partners Matt Firth, Chef Ramiro Scavo, Rick Fink, Kevin Fink and Tom

Firth—the team behind the successful Zona 78 restaurants. Tom Firth

and Rick Fink are also founders and partners in Hacienda del Sol. With

these credentials Harvest is sure to be a classic from day one.

Arizona-Sonora Desert MuseumMoveable Musical FeastsArizona-Sonora Desert Museum Sunday, Oct. 26, 2008 at 5 P.M.

This world-class setting with majestic sunsets kicks off the Moveable

Musical Feast Series. Sumptuous dining, elegant music, with the

Desert Museum’s rich flora and fauna! A coyote sunset serenade is

always a possibility!

To purchase single tickets or subscriptions call the TSO Box

Office 520.882.8585

520.882.8585 | 520.792.9155 | [email protected]

The Romance of Tattoos,Mystery of the ZodiacElements, owned by Karol Gugino, announces the arrival of two new

outstanding fall collections by Canadian artist Sid Dickens. Originally

called “memory blocks,” Sid Dickens tiles are highly collectable as

they are produced in limited quantities and older collections are

retired on a regular basis. Each tile is hand poured hydrostone

plaster, 6"x8"x1 1/4" and finished to a porcelain-like quality, cracked

to create an aged look and feel. All painting, staining silver and gold

leaf finishing is done by hand.

Dickens was inspired to create the “Tattoo” collection by

cultures around the world that for centuries have cherished self-

expression in their celebration of life, tradition and values through

body art. Marking the skin of one’s own body as a means of

expressing the most deep ideals or beliefs has been a choice for as

long as history itself. The “Tattoo” collection is a symbolic collection

of tiles connected to memories of life, adventure and love.

For the “Zodiac” collection, Sid Dickens has crafted a collection

of celestial proportions. There are twelve noble and elegant tiles,

each gracefully representing a star sign and designed as though

sculpted from the finest stone or forged of the purest silver.

Both sets of tiles are currently in stock at Elements. A special

party is planned to celebrate the arrival of the new collections on

Friday, Oct. 24 at the store located at 6380 E. Grant Rd.

520.733.3399 | www.elementsoftucson.com

Beauty, Quality, Affordability:Canyon Cabinetry & DesignHas It AllFor more than a decade, Canyon Cabinetry has been taking the hassle

out of home remodeling and new construction projects. With a team of

qualified designers they are ready to assist with creating a timeless,

functional design, you will enjoy day after day. Whether your project is a

kitchen, bath, entertainment center, home/business office, library or any

other project requiring cabinetry, Canyon’s design team and professional

installers are result and satisfaction oriented culminating in a beautiful

transformation of your home. Canyon believes there are never problems,

only solutions. All projects, regardless of size, are met with discriminating

vision keeping your taste and wishes in mind. An initial consultation and

proposal, at no charge, allows clients to share their dream and determine

how to bring it to reality—within your budget.

Canyon’s portfolio of fine manufacturers offers an endless selection

of wood species, exotic veneers, acrylics, parapans, laminates and foils

or traditional stains, glazes and painted finishes. The 7,500-square-foot

showroom and warehouse allows clients to see the beautiful possibilities.

What’s more, as a fully licensed, bonded and insured General

Contractor, Canyon Cabinetry is able to run as much or as little of the

project as you want them to—you decide.

Canyon, a full service company makes selecting your appliances,

plumbing fixtures and countertops a breeze. Never settle for less than

what you want. Visit them today at 6431 N. Thornydale Rd., Suite 141,

and let Canyon Cabinetry’s highly experienced team make your dream

come true.

520.323.7190 | www.canyoncabinetry.com


NEWS & NOTES

Celebrate SALSA& Hot Air Balloonsin SaffordCelebrate Arizona's Salsa Trail® at the

hottest event in Southern Arizona—the 2ndAnnual SalsaFest on Friday & Saturday

Sept. 26 & 27, in Safford Town Square.

Downtown Safford will be aglow with hot air

balloons on Friday evening as festivities

begin in the historic town square. The

SalsaFest is a celebration of everything

Salsa including an opportunity to win prizes

and bragging rights in the Salsa Challenge.

Join in the fun listening to live

entertainment, eating delicious food, and

sampling some of the greatest salsas in the

Southwest. SalsaFest activities include a

salsa making contest, a Festival

Marketplace, salsa music & dancing, food

demonstrations, chili roasting, a kids area,

a special Salsa Walk to benefit the Gila

Valley Boys & Girls Club, an evening hot air

balloon glow and Saturday morning sunrise

lift off, and jalapeño and salsa eating

competitions. Entry forms for the

competitions and event information are

available online at www.SalsaTrail.com

www.salsatrail.com

Caldwell Jewelers SayFall Trends IncludeNatural StonesCaldwell Jewelers is a full service jeweler

established in 1979. They carry a wide range

of diamonds, gemstones, and pearls. Caldwell

has a master goldsmith on the premises to

handle all repair and restoration needs. They

also do custom work—from start to finish—as

well as custom remounts.

All appraisal services are performed by a

Master Gemologist Appraiser.

Trends for fall include natural stones, big

bold rings and bracelets and lots of yellow gold.

One of Caldwells best features is their

watch line. All Caldwell Watches have Swiss

quartz movement, are guaranteed for three

years and come with free battery changes

for the life of the watch. Caldwell carries

lady's and gent's styles, including

chronographs and slimlines.

520.742.3687 | www.caldwelljewelers.net


MEALS OF THE SEASON

As summer rolls away with the heat, fall brings in a wave of fresh,

crisp air. Reflecting this seasonal essence, but in a flavorful

approach, is our Meal of the Season: thyme and rosemary Guinea

fowl with artichoke risotto, and a chocolate flan tart.

Making his way back into the kitchen, ready to push open the

entrance door, Schultz suddenly halts, turns around, and greets

incoming patrons with warm hellos and handshakes, and after

signing off on a delivery, he returns, ever so composed.

Zig-zagging across the kitchen to his preparation area—a table

in front of him, one behind him, and one to the right side of him—

Schultz drowns out the sounds of orders coming in, the clanking of

knives, and washing of dishes, only to focus on beginning the meal.

With knives all in a row, Schultz chooses his edge, and places

the Guinea fowl on a cutting board. Swinging the knife straight up in

the air and back down with a force that cuts into the fowl, he then

takes a step back to see the results of his maneuver. Looking up

every now and then to see what’s going on in his kitchen as he

chops, Schultz dubs the Guinea hen as a type of “funky chicken.”

A cross between a partridge and chicken, Guinea fowl is

believed to originate in west Africa, in Guinea. A small bird, the meat

of a Guinea fowl is somewhat dry and dark, but can be prepared in

ways similar to preparing chicken.

“They have a really nice flavor,” Schultz adds.

After selecting the pieces of fowl to use—the breast and

leg—Schultz sprinkles them with salt, fresh thyme, and

rosemary. As the fowl pan sears, Schultz makes sure to tell all

that stand around the stove to stand back, as “safety is always

first,” he says.

Mélange of Flavors

For Red Sky Café Proprietor Chef Steve Schultz, New AmericanCuisine Fuses California, French, and Southwest Styles.

BY JENNA CRISOSTOMO | PHOTO BY ALEX LANDEEN


MEALS OF THE SEASONUsing the leftover pieces of fowl, particularly the bones, Schultz

then begins the reduction sauce—utilizing French techniques he learned

in Paris—that will top off the meal. After placing the bones in a kettle with

hot oil, he adds Mirepoix, shallots, thyme, bay leaves, a half bottle of

Pinot Noir, and enough chicken stock to cover all ingredients.

As the fowl braises and the reduction simmers, the chef gathers

more tools—another kettle below a counter, a ladle hanging above a

counter, and ingredients in and around the freezer for artichoke

risotto. He also made a quick dash to the washing station to sanitize

his hands—a habit in between handling different products.

Rounding out the meal, artichoke risotto as a side, is one

Schultz likes to pair with the fowl, he says. With artichokes at hand,

Schultz intricately peels them in a circular motion, cutting out the

bottoms, placing them in a container of water, “which keeps it

[artichoke bottoms] from oxidizing, or turning brown,” he says.

Leaving behind his prepping station full of green artichoke

leaves, Schultz mixes diced onions and Arborio rice in the kettle with

chicken stock. As the rice boiled, he then adds the artichoke bottoms

and fresh spinach. Taking the ladle, Schultz folded in the spinach

until an even, creamy consistency between the rice, artichoke

bottoms, and spinach formed.

With two kettles and a pan on the stove, aromas gathering in the

air of a smoky, wood-fired nature, signaling our Meal of the Season’s near

completion, Schultz suggests pairing the dish with Pinot Noir, Russian

River Valley Pinot Noir, Carneros Pinot Noir, or Oregon Pinot Noir.

Wiping a round, white plate clean, he begins crafting our meal

with an exotic, eclectic and memorable presentation. Placing the

artichoke risotto in the middle of the plate, Schultz took the fowl,

leaning it alongside the risotto. Garnish such as a mix of wild

mushrooms, yucca root, and red bell peppers surrounded the risotto

and fowl as a border of color. Taking his time to decorate the plate

using his hands, and trading pieces of garnish with others as the dish

came together, Schultz tops the volume-oriented meal with a fried

plantain banana chip and a purple, garlic chive flower.

Teaming with Schultz, Pastry Chef Blanca Osuna crafts our

dessert—chocolate flan tart. Made with a short dough tart for the

foundation, flan filling the tart’s center, sautéed pears rising

upwards from the flan, and chocolate and raspberry sauces

surrounding its entirety, the dessert is truly reminiscent of a fine fall

day. Garnished with candied walnuts, leaves, and figs from Schultz’s

personal fig tree at home, Osuna recommends pairing a late harvest

Zinfandel with her dessert.

Opting to use the freshest and finest ingredients whenever

possible, Schultz’s dish represents, “all the bounty of the Salinas

Valley,” in California, intertwined with a southwest flair and French

cooking techniques, he says.

A native Tucsonan, Schultz began cooking at the young age of

13, collecting extra money preparing the family meal while both of

his parents worked. Following family recipes, he later worked for an

uncle who was the manager of a restaurant, as a dishwasher. “That’s

how I got my start in the business [food],” Schults says as he smiles.

Schultz has also ventured to France, residing in Paris for a year

as he attended the Ecole de Cuisine Le Varenne of Paris, trained with

renowned chefs from Austria, France, and Switzerland, and held

prestigious positions in numerous resorts and restaurants in Carmel

Valley, Tucson, and Scottsdale.

But look out, this versatile chef will open another restaurant—

Luna Bella—in fall 2009, with a whole new flair of cooking styles

and techniques.

With $10,000 stoves and a kitchen five times the size of Red Sky

Café’s, Luna Bella will fuse, “northern and modern Italian, with an

emphasis on northern Italian and central Italian foods,” Schultz says.

In our Meal of the Season, Schultz definitely portrays his

knowledge, and Red Sky Café’s unique combination of French

techniques to prepare foods, with California and southwest styles.

The Guinea fowl with artichoke risotto and a chocolate flan tart will

warm your taste buds, leaving your palate in search for more. The rare

mix of tender meat, creamy risotto, and smooth flan to end your meal,

will leave you with a heartiness flavor throughout your entire day.

Red Sky Café and Catering

2900 N. Swan Rd., Suite 100 | Tucson

520.326.5454 | www.redskycafeandcatering.com

ARTICHOKE RISOTTO

4 artichokes, peeled and corded

2 onions, diced

2 cups arborio rice

8 cups chicken stock1⁄2 tsp salt

Fresh spinach

Butter

Pepper to taste

Sauté two diced onions with two cups of arborio rice in butter.

Boil 8 cups of chicken stock. Add 2 laddles at a time to rice until

absorbed. When rice is aldente, add artichoke hearts and fresh

spinach. Add 1⁄2 tsp salt and pepper to taste.

THYME AND ROSEMARY GUINEA FOWL

2 Guinea Hens, de-boned (reserve bones for sauce)

Olive oil1⁄2 bottle of Pinot Noir

1 quart chicken stock

4 bay leafs

2 sprigs of thyme

1 Tbsp rosemary, chopped

3 cups mixed wild mushrooms

1 Tbsp shallots

2 cups of mirepoix

1 plantain banana

1 yucca root

Oil for frying

Desired vegetable

Kosher salt and pepper to taste

Season quarters with thyme and rosemary. Pan sear until gold-

en brown. Brown Guinea fowl bones in hot oil. Add mirepoix,

shallots, thyme, bay leafs, pinot noir (1⁄2 bottle), enough chick-

en stock to cover. Bring to simmer. Reduce simmer for two

hours and strain reduction to 3 cups.

Season breast and de-boned leg and thigh with salt,

pepper, chopped rosemary, and thyme. Pan sear with olive oil

until skin is crispy and turn over. Put in oven until done. The leg

takes longer than the breast. Remove breast first. Sauté wild

mushrooms with shallots and reduction sauces. Season to

taste. Fry off seasoned banana chips and yucca root chips.

Blanch all vegetables in salted boiling water. Sauté with olive oil

and parsley. Season to taste.


MEALS OF THE SEASON

Fall is a season closely associated with hearty nourishment—a feeling

that many know but too few get to truly feel this time of year.

With the weather changing outside and the holidays approaching

fast, time certainly beckons for great food that is both hearty, while

definitely not lacking in soul. With a great reputation among locals for

both, Las Cazuelitas de Tucson is the place to feast on a tradition.

Actually, many of the people I observed sitting down to lunch at

Las Cazuelitas for classic Sonoran cooking seemed to be ordering food

off their menus as if they were children over the counter at the candy

store. Eyes wide open and left bulging as they try and choose from an

extremely vast menu that includes almost everything under the sun.

“The quality of our ingredients is very good,” says Executive

Chef Ruben Contreras. “Our seafood all comes here from Mexico—

the fish and shrimp. The quality is so good because the entire

product that we use is very fresh. All the food here is made fresh

daily. We even use fresh tomatoes to make the many sauces on the

top of our dishes.”

All of these recipes come from Contreras himself as he puts his

own spin on food he has been perfecting over many years now. He

always tries to infuse all of his meals with something he considers

very important, something that tells you when your food is truly

done—utilization of all of our senses, not just taste.

Hearty Nourishment

Las Cazuelitas Chef & GM Create Autumn Disheswith Flavor, Feeling, and Fire

BY CHRISTIAN EVANS | PHOTOS BY ALEX LANDEEN


MEALS...“Using all your senses is very

important. When you see the dish come

out of the kitchen and you notice the

appearance and the smell of the dish, it

is so much better when you taste it,”

says Contreras.

Abelardo Frisby, General Manager of

the three locations, agrees that taste is just

as important to the palate as any of the

other senses. When something’s not right,

you can just smell it.

“We try to accommodate Tucson with

the authenticity of classic Sonoran cooking,”

says Frisby. “We actually are most authentic

because we do everything from scratch. We

produce all the meals from scratch. We do

all the chips. We do all the tortillas.

Everything that applies to my restaurants is

made right here.”

For our Fall Meal of the Season,

Contreras and Frisby offer us three main

dishes with a wide variety of flavor to truly

spice up any life: Chile Rellenos;

Tampiquena with a cheese enchilada,

guacamole, refried beans and flour tortillas;

and Camaron n La LoLa.

Chile rellenos is a widely known deep

fried dish that’s made from a pair of green

chiles, peeled and then filled with cheese.

Once the chiles have been filled with

Monterey Jack cheese, they are rolled in a

mixture of beaten egg whites and flour. The

chiles are then placed into a fryer pan until

they turn brown. The plate is served with

rice and beans and a small side of shredded

lettuce, tomato and cucumber.

Tampiquena is a dish that is a lot less

complex than it may sound. You start with

a 12-ounce ribeye steak that is grilled on

both sides, while seasoned with salt and

pepper. When the steak has been fully

cooked to order, place it on the dish with

a cheese enchilada to the side. Top the

meal with enchilada sauce, shredded

lettuce, salsa picada and fresh cheese.

Add beans and guacamole, as well as a

fried Mexican onion to balance all the

other flavors perfectly.

But don’t get full too quickly because

last but certainly not least, Camaron n La

LoLa is shrimp fried in olive oil, along with

garlic, onion, and mushrooms. The dish is

plated with Monterey Jack cheese on top

and brought to final fruition with salsa and

sour cream on the side.

With a wide wine selection unmatched

when it comes to Sonoran food in Tucson,

Contreras recommends a nice White

Zinfandel for the shrimp dish and a red wine

like Pinot Noir for the steak. Just like with

CAMARON N LA LOLA

9 pieces of shrimp

1 Tbsp white onion, chopped

1 Tbsp butter

1 green Poblano chili1⁄2 can of 7.6 full ounces of table cream1⁄2 Tbsp garlic

Monterrey cheese for garnish

Fry green chili and peel the skin off. Blend

green chili with table cream and set aside.

Fry garlic and onion in butter and add

shrimp after seasoning it with salt and

pepper to taste. Add pepper and cream

mixture, simmer for 2 minutes on medium

boil. Add Monterrey cheese on top. Served

with a side of rice.


MEALS OF THE SEASONany other the other items on the menu, Chile Rellenos easily goes

great with any of the restaurant’s many Mexican beers.

This is food that Contreras knows by heart and relates to in an

artistic way. His recipes are filled with many memories he brought

with him from home in Sonora. In fact, he even started his tradition

of professional cooking in Mexico where he studied with masters of

the kitchen, while learning to proficiently cook high quality Mexican,

Italian, French, and even Chinese cuisine.

His knowledge and appreciation for so many different foods

from so many different cultures is what gives Contreras such an

eclectic palate. It’s this penchant for great taste which might just

give La Cazuelitas its unique flavor and cross cultural appeal.

“For our customers, what are very popular amongst them are

the many combination plates we offer, and here, you can even put

together your own. Usually at other restaurants, they don’t give you

options like this,” says Frisby. “One of the things that I try to do here

at Las Cazuelitas is to allow you to order what you want to eat when

you want to eat it, not just what’s available on the set menu without

any kind of substitutions at all.”

And while the menu is certainly eclectic, there are just some

dishes which seem to stand out amongst them all. It’s a refreshing

change to know that at Las Cazuelitas, the selections offered don’t

come with any time limits either.

“If you want to eat dinner for breakfast or if you want to eat

breakfast for dinner, we will make it for you to order. When you

come through our doors, we try to always give you what you

want and when you want it. Just come on in and try the food.

I’m more than sure that our plates will do the talking for us,”

says Frisby.

Las Cazuelitas De Tucson

3535 E. Fort Lowell Rd. | 520.784.0405

1365 W. Grant Rd. | 520.206.0405

234 E. 22nd St. | 520.792.0405

CHILES RELLENOS

2 green Anaheim chilies

4 ounces Monterrey cheese

6 egg whites

1 cup, 8 ounces mild salsa1⁄2 cup vegetable oil

Grill green chilies for 4 minutes. Then peel

them after they are cooled. Cut a line in the

middle of the chili, about 5 inches long. Add

one ounce of Monterrey cheese inside the

chili and sprinkle flour on the outside of chili.

With a beater, beat all 6 egg whites until

lifted to perfection for about 6 minutes.

When egg mix is ready, dip chili in until it’s

coated entirely. In a frying pan, heat oil on

medium and fry each chili on both sides for

2 minutes. Add mild salsa over chili and add

more cheese. Served with rice and beans.

TAMPIQUENA

1 12 ounce steak

Corn tortilla

1 cup enchilada sauce

4 ounces Colby jack cheese

Pinto beans

4 Tbsp guacamole

1 green onion

Grill and season steak to your taste.

Deep fry corn tortilla for 30 seconds.

Add cheese inside tortilla and roll

tortilla. Add enchilada sauce over it and

garnish with lettuce and pico de gallo.

Smash cooked pinto beans and refry

them. Add guacamole on the side.

Cook grilled onion and put over steak.



PROFILES

Embellish is a relative newcomer to the

home décor business, selling wares for the

past year and a half out of their home. With

that in mind, the opening of the Embellish

store was a natural transition from the in-

home service.

“We have significantly increased our

vendors and therefore, have even more

products to offer our customers,” says co-

owner Kim Samuels. “What makes us unique

is our variety of products and our in-home

consultation service where our customers

get to make their final purchase decisions

from the comfort of their home.”

After an initial consultation, Samuels,

co-owner Dawn Scully, and their team at

Embellish will come back to the clients’

home with items chosen from their store. In

addition, they offer custom bedding and

drapery with fabrics chosen from their in-

house fabric lines. The result is not only a one-of-a-kind style, but

unmatched quality.

“Our goal is to provide a wide variety of home décor products

at an affordable price,” Scully adds. “We are known for a unique

selection of crosses and crowns, and high quality fragrant

'Embellished' candles from Lux.”

Another great addition to the expanded Embellish line is a

constantly rotating selection of specialty products, hand-picked to

match your personal tastes for the seasons.

“This summer we found a great custom flip flop line that

When You’re Looking for Great Décor and More, Just Embellish

DAWN SCULLY AND KIM SAMUELS

Worth the Wait: Restaurant

Set to Roll Out Sushi in the

Heart of Downtown Tucson

As construction continues on this upcoming

downtown sushi hotspot, On a Roll sushi

restaurant will soon offer patrons lavish

cuisines of Korean barbecue, Japanese, Asian

American, and of course, sushi this month.

Owner and Chef Dominic Moreno has

been putting the works on his “lounge”

restaurant for the past two years.

“It might be a bit ambitious to jump

right into opening my first restaurant with a

different cuisine like sushi, but I fell in love

with it after learning it up in Phoenix and in

my traveling, so I felt that there was a huge

need for it here in Tucson,” Moreno says.

“I’ve enlisted the help of a wonderful up-and-

coming sushi chef, we call him ‘Suchi Joe,’ to

assist me in the restaurant.”

Moreno’s first job in the food industry

was as a dishwasher at the Bum Steer between his 17th and 18th

birthday. Now at age 30, with years of experience working in the

restaurant field and a degree from the Scottsdale Culinary Institute,

Moreno admits that, “The decision to become a chef was pretty easy.”

Totaling 2,800-square-feet, On a Roll resides in the old space of

the McLellan Building located at 63 E. Congress St. The restaurant will

seat 60 patrons at tables, and at the sushi and spirits bars.

“We are a really lounge kind of place where you can enjoy a

wide range of music, cocktails, and of

course, food,” Moreno says.

Besides providing a relaxing

environment with gourmet food, On a Roll’s

interior design has held true with today’s use

of green materials, promoting sustainability.

“The use of recycled steel and

flooring has helped us in staying green

during the construction,” Moreno adds.

“We’ve adopted some of the old [original

look of building] and introduced plenty of

the new into our look or motif.” Some of

the “new” includes brightly painted walls

of blue and orange, indicative of the

ocean and sky, and an updated, hip style

of wood and paneling that’s illuminated

with fish cutouts, lining the sushi and

spirits bars.

Alongside opening On a Roll

restaurant as a place for Tucsonans to enjoy, Moreno is also aware


PROFILES


features different rhinestone crosses,

crowns and even one for the Wildcats

fans,” says Samuels. “Our customers are

anxiously awaiting the arrival of our

holiday décor.”

From home décor to unique and

stylish personal items, Embellish is also

your best place to find treasured, out-of-

the-ordinary gifts for friends and loved

ones. They are currently featuring a hot-

selling jewelry line from Los Angeles

called Sisi Amber. The popular designs

are hard to find jewelry pieces for the

Tucson market and made with Swarovski

Crystal and Pearls.

“This has been a really popular line for

us,” Scully says.

This September, Embellish is also

bringing back a local favorite—First Fridays

at the Plaza. The first Friday of each month,

Embellish will offer extended shopping

hours along with a festive shopping

environment that includes a signature drink

of the month, entertainment and, of course,

super shopping specials.

Embellish

6761 E. Tanque Verde Road, Suite 8 | Tucson

520.512.5200

of how important it is to teaching those

who don’t know much about sushi, “the

ways of eating sushi.”

“This is a place that aficionados can

bring their friends who haven’t had a lick of

sushi and give them numerous

combinations of fresh fish that will open

their eyes to a new world of flavors.”

Moreno has also realized, with the

help of his father-in-law, that On a Roll,

“can make believers, with just our own

flavors along with that of the traditional

Japanese style…making believers out of

those who have that negative

preconceived notion of sushi.”

After On a Roll’s opening, the restaurant

will stay open until 2 A.M., on Thursdays,

Fridays, and Saturdays, “which is new to

everyone, because there is nothing with

great food open as late here in the downtown

area,” Moreno says. “Family, friends, and

friends of friends have all been waiting for

this…we will give them nothing but the best.”

On a Roll

63 E. Congress St. | Tucson

520.622.7655


PROFILES

Rug Décor Supplies Homes

with Artwork for Floors

Slowly transitioning into retirement with the purchase of Rug Décor,

Phil and Nikki Sharp felt the need to supply patrons with an

assortment of rugs after building their home and furnishing most of

the hard-surfaced floors with them.

“We thought to ourselves, if we got this many rugs, other

people are going to be in the same situation,” says Nikki, co-owner

of Rug Décor, with a laugh. “Unfortunately we bought all our rugs

before opening the store.”

Opened May 15, Rug Décor is locally owned by the Sharps, but

the store is a franchise, part of a nationwide chain of 35 stores from

Texas to Michigan, and California to Florida. Rug Décor of Tucson is

the only one in Arizona, though the very first Rug Décor was built in

Phoenix back in 1997.

Investing in Rug Décor for the purpose of offering area rugs to

the community, the Sharp’s purchase of the store is for their

retirement as well.

Both Phil and Nikki work for American Airlines—he’s a pilot and

she’s a flight attendant—and the pair wanted to slowly retire from

their more than 30-year trek in the airline business. With a degree

in retailing paired with her enjoyment while working with people and

putting colors together, the franchise was the way to go.

“We opened in the middle of summer, and we’re doing ok and

feel very good about it,” Nikki says. “In today’s economy,” with such

hard economic conditions as rising food and fuel costs, to the

housing market, “we remain very optimistic.”

Decorated with shagged rugs, intricately designed motifs,

bright and deep-colored rugs, and elaborate patterned designs, Rug

Décor is not your traditional floor-furnishing store.

The store provides customers with area rugs, which

constructively hang along the walls of the store, consisting of hand-

knotted to hand-tufted rugs, machine-made to special order rugs,

JaxKitchen, which opened its doors on Aug. 16, is the inspiration of Brian

and Sandy Metzger who met while they were servers at Wildflower, a

Sam Fox restaurant. Fifteen years later they bring their combined

experience to this comfort food bistro with a European flair.

“Sandy and I have been tweaking the concept of a ‘comfort food’

restaurant for years,” Brian says. “Our menu will follow the seasons, a

dynamic ‘no rules’ offering of foods that make you feel good.”

One of their own favorite comfort foods is a Kobe Beef Burger

with homemade French fries—and what fries they are. Jax fries

are made with a mixture of sea salt and herbs, and infused with a

malt vinegar and mayonnaise aioli. Other comfort-creating menu

items are the Crouque Madame (ham and cheese sandwich,

smothered in béchamel and topped with a sunny egg); Roasted

Vegetable Ravioli with herbed Spinach Cream and Heirloom

Tomato Confit and Smoked Tomato Gazpacho with tiny vegetables.

There is a well-balanced wine list with over 45 wines. The bar

offers a full complement of premium cocktails, beers and liquors.

“When Chef Addam Buzzalini agreed to return to Tucson from

Seattle to be a part of our team, we knew the time was right to take

our dream and make it real,” he says. Buzzalini, whose resume not

only includes Janos here in Tucson, also notes his time as Executive

Chef at two of Seattle’s most acclaimed restaurants—Collins Pub

and Café Presse. Buzzalini also finds inspiration in the bistros of

Lyon and prefers simple, quality ingredients, which he turns into

marvelous, French influenced comfort foods.

Rounding out the kitchen team is Nicole D’Auria who Brian

says takes the pretense out of dessert and makes it fun again.

“Cookies and Milk on a Plate” is her comfort dessert. The cookies

change regularly and the milk has a little bourbon in it.

Metzger says they are a small but close-knit team, who have

Modern Comfort Food: JaxKitchen Wowswith New Takes on Old Favorites

and one can even design their own rug with colors specific to their

home’s interior setup.

Rug Décor also carries popular brands including Karastan and

Nourison 2000, and well known designers such as Andy Warhol, Liz

Claiborne, Calvin Klein, Kathy Ireland, and Tommy Hilfiger, all who

use a vibrant color palate in their rugs, Nikki says.

“What’s unique about the store is that even though there’s just one

product, there’s such a variety that we can offer to every type of person,

their needs,” she adds. “There’s a rug for every room of the house.”


PROFILES


Pricing of rugs are widely-ranged from

$29 for a 2 x 3-foot rug, to $3,999 for an 8

x 11-foot hand-knot rug, with the average

price of $599 to $699 for a 5 x 8-foot or an

8 x 10-foot rug.

Privately labeled by style and price

point, rugs are made out of wool (hand

knots and hand woven), 100 percent New

Zealand wool, Polypropylene (plastic),

synthetics (machine made), Nylon, and

Olefin, Nikki says.

As the style trend for rugs has

changed from customers wanting more of a

transitional rug that moves from the

traditional form to a contemporary form,

Nikki says a lot of designers are providing

that shift for consumers by making

contemporary rugs.

“Traditional rugs are more formal,

don’t have much pattern, with smaller

flowers, deeper colors with a more ornate

feel,” Nikki says as she pointed across the

room to point out the difference between a

traditional rug to a contemporary one.

“With transitional style, it can go into the

contemporary stage.”

Rug décor carries both traditional and

contemporary rugs, “so there’s a little bit

for everyone,” she adds.

Considering area rugs as “artwork for the

floor,” Nikki says a single rug can, “put the

whole room together, complete the picture.”

Rug Decor of Tucson

7607 N. Oracle Rd., Suite 131 | Oro Valley

520.219.1129| www.rug-decor.com

known one another over the years. Twelve

people, including of course, Brian and

Sandy themselves, staff the bistro. Travis

Thomas, is the Manager and Sarah

Longoria is the Hospitiality Expert.

Right now they are only open for

dinner, but come October they will serve

lunch as well. They are closed on Mondays,

but open at 5 P.M. every other evening.

They’re open until 11 P.M. Friday and

Saturday, 10 P.M. Tuesday through

Thursday, and close at 9 P.M. on Sundays.

Don’t miss this marvelous one-of-a-kind

place to dine out. Let Jax help you

rediscover your comfort zone.

JaxKitchen

7286 N. Oracle Rd. | Tucson

520.219.1235


CHEFS SPEAKMichael takes over shopping for meal materials and preparation,

consisting of fresh ingredients such as epazote and chipotle.

“We try not to open any more cans than we have to,” Michael

says. “Everything’s fresh, and we try to use organic foods too as

much as possible.”

During their stay, guests can choose their meals, customizing

them off of the Gibson’s suggested menu items: No.1 includes a

starter of baked apple, bacon, and feta cheese tartlet with a

balsamic reduction, black bean soup, tomatoes, and fresh mozzarella

cheese on a bed of baby greens with a pesto vinaigrette, sorbet, and

grilled chicken breast with a prickly pear reduction and mango-

pineapple salsa; No.5 includes jumbo shrimp on top of jicama-

cucumber salad with avocado and a honeyed orange drizzle,

gingered carrot soup, warm bay scallop and spinach salad with

house vinaigrette, sorbet, and baked salmon with a saffron buerre

blanc sauce, just to name a few.

Desserts to follow, also suggested menu items, include Mary’s

decadent chocolate raspberry truffle cake, strawberry tall cake, or

cream puffs topped with ganache.

Suggested item groups are created with the Gibson’s training in

French cuisine, intertwined with a Sonoran flair, and their

presentation techniques tend to take height on a plate.

“We give it a little bit of a twist to tie in with Arizona and the

southwest,” Mary says, “and we try to get height on a

plate…height and action.”

Sticking with a French and Sonoran panache, the Gibson’s opt

to cook with the freshest ingredients, and the added specialty of

operating their kitchen and bed and breakfast.

“We’re doing good so far,” Michael says. “Everybody’s left

fat and happy.”

Sonoran Bed and Breakfast

1215 W. Oracle Ranch Rd. | Oracle

520.896.2845 | www.sonoranbandb.com

Two of a Kind

Chefs Combine French and Sonoran Flavors at Bed & Breakfast

More than 15 years ago, Michael and Mary Gibson took a cooking

class together at the Scottsdale Culinary Institute. Today, the

dynamic duo not only own and share a kitchen, they own a bed and

breakfast in the heart of the Sonoran Desert.

As the establishment’s fifth owners, the Gibson’s purchased

the Sonoran Bed and Breakfast in 2004, but took a little over two

years to renovate the quaint home away from home. They

reopened in June 2007.

With a restaurant incorporated into the bed and breakfast,

Mary serves as the Executive Chef and Michael as the Sous Chef.

The Gibson’s have also worked at The Chalets in Denali Park,

Alaska, Granny's and the Gold River in Laughlin, Nev., and Canyon

Ranch, Loews Ventana Canyon, Westin La Paloma and Miraval

Resort here in town.

Born and raised in Phoenix by grandparents who,

“happened to like good food,” Michael grew up dining on lamb

and seafood, replacing the common kid cuisines of pizza and

spaghetti. While working in refrigeration and heating in 1990,

Michael got hurt on the job. The state was willing to retrain him

in something he liked to do—so he decided to run with the idea

of going to culinary school.

“I’m not sure if she’s [Mary] quite forgiven the state yet,”

Michael says jokingly, “and the rest is history.”

Cooking since childhood, and a native Tucsonan, Mary wanted

to take her creative art to the next level. Though she admits to

being a “bread and pastry nut,” she and Michael work together as

innkeepers and chefs, customizing and refining meals for guests.

Mary usually takes care of appetizers, breads, and desserts, while

PHOTO BY JOHNNY WYATT


CHEFS SPEAKin a sweet soy broth, such as Napa cabbage, shitake mushrooms,

bean thread, tofu, and bamboo pith.

Huynh has also recently come to the front of the restaurant to

prepare sushi. And just as he is versatile in making hot foods, he

is also quickly becoming a local favorite for inventing new sushi

rolls. One such roll, Mango Madness, is due out soon on the

restaurant’s menu. Not the average roll, Mango Madness is a

delicate combination of rice rolled with bananas and sliced mango,

sprinkled with spice. Other rolls Huynh perfects include the Tatsu

Special, made with shrimp tempura and cucumber, topped off with

spicy tuna and eel sauce; Salmon Skin, rolled with grilled salmon

skin, radish sprouts, cucumber, avocado and mini carrots; Inari, a

stuffed tofu pocket served

with sweet rice; and the

infamous deep fried Las

Vegas roll, with fresh water

eel, cream cheese, avocado,

and imitation crab, topped

off with eel sauce.

Lauren Olafson, Tatsu

Sushi’s Manager and

daytime server, says, “He

[Huynh] is the most

charismatic person I’ve

ever met. He’s focused

when cooking, he

multitasks, and magically,

puts dishes together.”

Also with the restaur-

ant since it’s opening,

Olafson says that although

food is presented quickly, it

doesn’t lack quality.

“The food’s prepared

very fast, but everything is

very fresh, and the quality

of the food shows for

itself,” she adds while

smiling. “The restaurant

gives you that feel of a

casual and comfortable

environment, but with

gourmet food, that’s the

top of the line,

exceptional.”

Always up for the

challenge of constructing

new dishes and combining

new flavors, as long as he

has ingredients in front of

him, Mr. Wong says he likes

to make dishes that not

only taste good, but look good. He also hopes to bring Filipino cuisine

to the restaurant soon.

“All foods are mixed with different things and I want to make

the best food out there,” he adds.

Tatsu Sushi

7332 N. Oracle Rd. | Tuscon

520.219.6989

A Mix of Flavors

For Executive Chef Tommy Huynh of Tatsu Sushi, Bringing aWide Array of Asian Foods into One Restaurant is Ideal.

Known as “Mr. Wong” to customers and co-workers, Executive Chef

Tommy Huynh gives new meaning to variety with his assortment of

Asian influenced meals at Tatsu Sushi.

Huynh showcases his diversity through creating and crafting

different cuisines such as Vietnamese, Chinese, Korean, and Thai at

the restaurant, which opened November 2007.

“I just want to bring

Asian food to one place,”

Huynh says with a laugh.

Cooking for

approximately 30 years—

from Mexican food to Asian

food to American food—

Huynh first came to the

United Sates in 1980. His

first job was in a restaurant

at age 17, after which, he

began cooking at age 18.

Since then, Huynh has

worked in more than 30

restaurants, following good

chefs around the country.

Some of the cities where his

dishes have flourished,

aiding in full-stomachs

include: San Diego, Los

Angeles, Chicago, Houston,

New Orleans, Boise, “too

many cities,” Huynh says.

Bringing his past with

him, Huynh cooks with his

grandmother and mother

in mind. Traditional dishes

were passed down from

them, with one dish in

particular that Huynh still

makes today—sweet and

sour pork.

Vietnam born, Huynh

likes to shape Vietnamese

dishes most of the time, but

the fact that he is able to

produce all meals on the

menu proves how skilled he

is in other areas of

traditional Asian fare as well.

Some of his conceptions include a Mandoo starter—Korean

style dumplings filled with beef, cabbage, and black pepper;

Vietnamese style Shrimp Eggrolls with vegetables, shrimp, and

pork; Salmon Teriyaki that’s grilled with steamed vegetables,

miso soup, rice, and salad; Thai Shrimp covered with sweet chili

sauce and steamed with rice; and Vegetable Sukiyaki that’s

served in a hot pot with a variety of mushrooms and vegetables

24 ARIZONA GOURMET LIVING FALL 200824 ARIZONA GOURMET LIVING FALL 2008

CHEFS SPEAKspecials, around three to four for lunch and dinner—Ahern says

his favorite foods to prepare are soups and sauces, with an array

of spices and herbs.

“Soups and sauces…they’re my big ticket,” he adds. “There

are just so many types of soups you can make, it’s just

unbelievable what you can do with soups.”

One of Aherns signature soups, one he created out at the

Omni Tucson National, green chili chicken, still has members

inquiring about its presence, and when he makes it at Ric’s Café,

“a list of people need to be called,” he says with a laugh.

Though Ahern presents plates more elaborately for the

catering end of the business, he offers up in-house dishes with

the customer in mind.

“Our clientele here, they like it simple. They like stuff that

they can understand in a sense,” he says. “They don’t like food

to come out stacked on each other; they like to see what they’re

eating, so the plate presentation is clean.”

When he's on the receiving end of a plate, Ahern enjoys a

good old-fashioned New York strip steak.

“I love New York strip because I know people talk about

filets and ribyes being good, but with a New York strip, I feel like

I’m eating something,” he says as he put his fingers together,

signifying the size of the steak.

Continuing to learn with daily hands-on training at his own

restaurant, Ahern believes that cooking is a “never-ending field.”

“You can continue to learn from anybody, so I think that’s

what kind of gives me the boss of being able to work with different

people, and listen to what they have to say and offer,” he adds.

“It’s always an interesting field where I don’t think things are going

to be dull.”

Ric’s Café (River Center Shopping Center)

5605 E. River Rd. | Tucson

520.577.7272 | www.ricscafeonline.com

Keeping Old Favorites Alive

For co-owner and Chef Jack Ahern of Ric’s Cafe, Crafting andCreating Food is a Field that Never Ends.

Though his café isn’t named after him, Jack Ahern, co-owner and

Chef of Ric’s Café has left his mark on the restaurant with

signature, American cuisine combined with original, “Ric” meals.

“I never changed the name because we already had an

established clientele,” Ahern says. “The restaurant has been here for

almost 19 years, and sometimes when you change the name of

something, people get scared and you have to start all over in a sense.”

An original dish that remains on today’s menu is “Ric’s

Rueben,” a medley of corned beef or turkey, sauerkraut, and

Thousand Island Dressing on marble rye. The sandwich is also

called “Rachel,” substituting the

sauerkraut with slaw.

Ahern and his wife are the

restaurant’s third owners since June

2001, but Ahern had worked at Ric’s

Café before purchasing it since 1997.

When they bought the place, they

“kept the food not necessarily the

same, but on the same track,” Ahern

says. “We do change our salads and

hamburgers, but we like to make

changes about once every eight

months to the menu, for lunch, dinner,

and our Sunday brunch.”

On the menu, foodies can enjoy a

vast variety of meals such as the

blackened salmon spinach salad

accompanied by feta cheese, candied

pecans, onions, tomatoes, and

raspberry vinaigrette; pasta pamodoro

with tossed angel hair pasta in olive

oil, mixed in with diced tomatoes,

garlic, and fresh basil, topped with

parmesan and served with garlic bread

(chicken, salmon, shrimp, or scallops

can be added); or the Monte Cristo

sandwich, made with Texas toast dipped in egg and then grilled

with ham and swiss, topped with powdered sugar and a side of

strawberry jam.

Prior to entering the restaurant business, Ahern studied

Anthropology, but “it didn’t seem too exciting at the time,” he says.

So, he then turned to study restaurant management business.

Although Ahern didn’t graduate from college or attend culinary

school, he’s had the opportunity to do hands-on training at

different restaurants, with respected chefs.

One such chef that Ahern considers a “mentor” was Peter

Campbell, a man he had the chance to work with after he got a job

at Canyon Ranch as a dishwasher in 1979.

There, Ahern then learned how to cook under Campbell, and

for seven years, worked his way up the ladder, becoming the

kitchen manager. Ahern has also worked at Loews Ventana

Canyon Resort, Omni Tucson National Golf Resort, and Westin La

Paloma Resort.

Always wanting to invent new dishes—especially daily



Tastes of the SouthwestFor owner and Chef Rey Sanchez Jr. of Casa Sanchez,keeping his family’s restaurant legacy alive encompassesa new location, new dishes, traveling, and his “secretservice recipes.”

Coining the phrase, the “First U.S. President of Mexican Food,” Rey

Sanchez Jr., thrives to provide quality food and service to

Tucsonans—a continued effort the entire Sanchez family has secured

through their restaurant business for more than 22 years.

The first Casa Sanchez opened in 1979 in Southern

California, but as native Tucsonans, the Sanchez family wanted

to bring the business back to Southern Arizona.

Sanchez Jr., along with his wife, Stevi Sanchez, and his

“secret service recipes,”—or chefs—has brought Casa Sanchez to

a third location in town, in what used to be the Sanchez Burrito

Company. Located at 1060 N. Craycroft Rd., this third Casa

Sanchez is the family’s first full-service, sit-down restaurant.

“When we decided to take over this location, we believed

that we could present a quality product and bring this location

back to life,” says Sanchez Jr. while smiling. “At one time, this

location was a total hotspot, and we’re taking that challenge to

bring that back.”

Cooking since he was 10 years old, Sanchez Jr. has trained

his chefs individually, sharing family recipes with them that have

been passed down through his grandmother and mother—recipes

that make up Casa Sanchez’s menu.

But for years and years, traveling throughout the

Southwest, Sanchez Jr. says, has contributed to the menus

constant change of dishes. “I believe it’s kind of neat to try new

things from different parts of the country,” he says.

“When I go into a town [for travel or business], I research

and try to find the best Mexican food restaurant in that town,”

adds Sanchez Jr. “And when I find that restaurant, I go and try

the food…and find a dish off of that menu that maybe I could

come back with and create our own version of it.”

Adding to Casa Sanchez’s diverse menu, incorporating El

Salvadorian dishes to the new location such as pupusas—thick,

hand-made corn tortillas—Executive Chef Francisco Pineda, has

worked with the restaurant on and off for more than 20 years.

Cooking since age 12, Pineda came from El Salvador and

worked as a dishwasher before training with Sanchez Jr. as a

prep cook. He then moved to New Jersey, training with renowned

East coast chefs, but returned to Tucson to work at Loews

Ventana Canyon Resort. And after gaining years of hands-on

experience, Pineda decided to rejoin Casa Sanchez as an

Executive Chef. But this innovative dish creator extends his

cooking experience, also working at Chilis Grill and Bar, and

Romano’s Macaroni Grill Italian Restaurant.

“Even after I trained him [Pineda], over the years, he’s added

his own little flair to dishes,” says Sanchez Jr. “He’s always willing

to do whatever it takes to bring in people to enjoy the food.”

One such flair that he attributed to Pineda was adding fresh

garlic and onions into Casa Sanchez’s beans while they’re boiling.

“He just loves cooking, loves to be in the kitchen,” says

Sanchez Jr. “He takes a lot of pride in his work and he’s really in

tune and on top of the food since he’s worked for so many

restaurants that are fine dining.”

CHEFS SPEAK


CHEF SPEAK“I like to cook fajitas the most

because it’s a really creative dish,” says

Pineda as he smiles.

“With fajitas,” Sanchez Jr. adds,

“you’re sautéing the dish, and can work

the dish…there’s a lot more action going

on with fajitas.” Fajitas Fantastica, one of

“Mom’s Especiales,” is made with beef or

chicken—vegetarian fajitas are also

available—marinated and grilled with

tomato, onions, and bell peppers,

alongside guacamole, lettuce, sour

cream, and flour tortillas.

While Pineda handles all the main

dishes at the Craycroft Casa Sanchez—all

meats, beans, etc.—Executive Chef Saul

Boteo, at Casa Sanchez’s 8320 N.

Thornydale Rd. location, is in charge of

preparing sauces for all dishes, at all

three locations.

Utilizing traditional recipes to craft

original Sonoran meals, plate

presentation is just important, or

“plentiful,” says Sanchez Jr.

“We like our plates to look full, but

we don’t make them look full by just

throwing stuff on it,” he adds.

Some of Casa Sanchez’s ample

dishes include the Sanchez Style burrito

with enchilada sauce, cheese, sour

cream, and guacamole; “A Casa Sanchez

Original” Mexican rice bowl, with Spanish

rice, a choice of chicken, beef or pork,

and then topped off with fresh

vegetables and whole pinto beans; El

Grande Taco Salad with pork, beef, or

chicken, served in a freshly fried flour

tortilla shell with lettuce, cheese, beans,

sour cream, guacamole, tomatoes and

onions; and “The President’s Burrito,”

made with red chili beer, carnitas pork,

beans, rice, onions, sour cream, and

salsa in a rolled, handmade flour tortilla,

which is then smothered with cheese and

enchilada sauce.

Based on family traditions and

recipes, Casa Sanchez embodies

authentic Sonoran Mexican food.

“We believe in our product, the

way we represent our food,” says

Sanchez Jr., “and we want people

to know that they can come in here and

get quality food and great service at a

great location that we’re trying to bring

back to life.”

Casa Sanchez

1060 N. Craycroft Rd. | Tucson

520.748.9706


ON THE VINEThere’s Gold in ThemThere Hills...

The Sierra Foothills are home to gold. Liquid gold...well, wine to

be exact and some world class wine that rocks and knocks you

out of your socks!

The Sierra Foothills in California are a beautiful mountain

paradise with an abundance of trees, rivers, gorgeous birds of all

varieties. They are also home to world-class vineyards. Placerville,

Plymouth and Auburn are the main towns in the area. They are

quaint, picturesque remnants of a time long past, when Forty-Niners

were arriving in droves to the area to

strike it rich. Swiss and Italian immigrants

were included in those flocking to the

area—but to farm, not mine. Planting

vineyards and selling their goods to the

miners was a way to make a fortune as

well. Today, those miners are long gone,

but the vineyards, orchards and farms

they brought with them are still there.

With the resurgence of wineries in the

area, it has become a premiere wine

lover’s destination.

So where do you start and how

do you get there? Placerville is the

heart of the foothills wine area,

and it is only a 40-minute drive

from Sacramento. What is the

first winery that you should

visit in Placerville? Consider

Boeger Winery, with its

beautifully landscaped picnic

area alongside a pond and

creek with the vineyards all

around you.

Greg Boeger and his son

Justin grow 30 different grape

varietals on their property. If

you think foothills wine is just

about Zinfandel and Sauvignon

Blanc, guess again! The

Boegers will help remove that

notion and put a huge smile on

your face with their incredible

Spanish and Rhone blends.

The neighborhood is an

incredible up and down drive

over hill and dale. Where else to

go? How about Crystal BasinCellars for an astonishing

Mourvedre or Bechard Vineyard& Winery for a killer

Tempranillo, not to mention

their Cabernet Franc. Speaking

of Cabernet Franc, this area

makes some, “Whoa! Hold your

horses Cabernet Franc.” It's a little secret that I discovered out here

on the road. If I am unaware of these awesome wines, I would be

remiss in my responsibilities to you, my readers, if I didn’t pass

along this information to you to

help educate a curious palate.

While exploring this

area, also check out MountAukum Winery. If you

enjoy some tasty Rhone

varietals including Viognier,

Marsanne/Rousanne blends

and Syrah (talk about

gold...you will find it here.)

Explore southward over

the El Dorado County line,

and you will be well on your

way to Plymouth in Amador

County. While it is true that El

Dorado offers some really

good Zinfandels, Amador

seems to specialize in them. I have long

been a fan of Amador County Zins.

Once in Amador, a good place to start is Karly Winery. Buckand Karly Cobb have been making great Zinfandel since the early

80s. Karly Warrior Fire Zin and the Sadie Upton Zin are not to be

missed. But be forewarned, this is a tiny tasting room so get

there early.

Around the corner and down the bend is Renwood Winery with

some of the oldest Zin clones in the country. The Grand Pere, Grand

Mere and Fiddletown Zins are rich, succulent and teeth-staining red

wines of great power and complexity. Don’t forget to pack your

Listerine Whitener—you’ll need it!

BY JEANNE CHRISTIE, VICE PRESIDENT,

SOUTHERN AZ MARKET DIRECTOR, INTEGRIS WINE PARTNERS


ON THE VINEFrom there, a drive to Montevina

Winery takes you rolling through hills where

the vineyards are framed with rustic beauty

by the oak, pine, cedar and fruit trees.

Once at Montevina, prepare yourself for

some more yummy Zins. Check out the

Terra d’Oro series of wines and be sure to

take a picnic lunch to enjoy in Montevina’s

pleasantly shaded picnic area.

Another winery that is close by and

not to be missed is CG di Arie. Driving up to

the winery, one might confuse the

gorgeousness for the Tuscan hills of Italy.

CG di Arie does a great job with Zinfandels

and their Petite Sirahs are ambrosial.

The next town of merit is Auburn—a

scenic 40-minute drive across the American

River. The first stop in town is the Carpe Vino

Winebar. What better place to get your

bearings on the local wine scene, and also get

a chance to have a walkabout in this

charming little village? After a bite to eat,

make your way to Mount Vernon Winerywhere you will find their tasting room is

actually a converted milk barn. Mount Vernon

makes excellent Zinfandel and Barbera. Their

Syrah would make our cousins in the Rhone

Valley of France proud.

Coloma State Park on the American

River is an ideal stop to enjoy the scenery

and have a picnic. Both Gold Hill Wineryand David Girard Winery are in close

proximity to the park. Gold Hill has a Merlot

that is worth seeking out, and the Bordeaux

Blend by David Girard Winery called Rive

d’Or is a class act.

The Zinfandels from the Sierra

Foothills are, in my opinion, across the

board outstanding! But this is no surprise,

the region is known for its Zins. What does

surprise is the Petite Sirahs, Barberas,

Petite Sirahs, Tempranillos, Grenaches,

Cabernet Francs and did I mention Petite

Sirahs? All of these varietals were top of

the line wines.

Some of my favorites included:

• Macchia 2006 “Infamous” Barbera,

Amador County

• Holly’s Hill Vineyards 2006

“Patriarche” Rhone blend, El Dorado County

• Pilot Peak Winery 2006 Cabernet

Franc, Sierra Foothills

• Boeger 2004 “Milagro” Tempranillo

blend, El Dorado County

• Deaver Vineyard 2005 Petite Sirah,

Amador County.

If you're seeking an adventure of your

own, consider a wine trip to the Sierra

Foothills. You will not be disappointed!


BODY BEAUTIFUL

Images SalonSpa, the PerfectPlace to Pause in Your Busy DayWhen you walk into Images SalonSpa of Tucson it is immediately

apparent that the interior is as unique as the exterior. The salon,

located on E. Grant Rd., is housed in a large 50s diner style

building with a striking silver roof. The décor is a tasteful blend

of Grecian, art-deco, industrial and Scandinavian flavors. The

combination of soft hues, bright colors, soothing fountains and

European shampoo bowls, offers a touch of relaxation to all who

enter. Owners Mia and Kenny Stevens are long-time Tucson

residents who have watched their dream of an upscale salon

blossom into an upbeat, friendly, comfortably welcoming place to

patronize—or work.

Images offers a wide range of services including hair, nails, skin,

permanent make up and more. The fun, stylishly exciting

atmosphere is evident in every corner of the salon. The staff is

incredibly colorful, offering a wide range of personalities and

skills to accommodate many different styles and tastes. It is clear

that passion and experience goes into each service offered.

Images strives to create an extraordinary experience for each

guest, treating them as individuals and catering to their desires—

as diverse as they may be. They also offer free wi-fi so the techno

savvy can bring a lap top and relax in the reception area.

Rotating specials are painted brightly on the windows giving the

passing traffic a glimpse of what is going on inside. Stop by for a

visit to get a closer look!

520.296.7979 | www.imagessalonspa.net

Body Sculpting Center WinsPrestigious EnvironmentalLeadership AwardBody Sculpting Center has been recognized for preserving and

enhancing a different kind of beauty—the Earth’s! Marvin Borsand,

D.O., was awarded the prestigious Leadership Award through use of

solar energy from SRP Chief Engineer Chico Hunter. Specifically, the

facility’s strong initiative in promoting green business practices and

implementing significantly environmental initiatives won the honor.

In 2007, Body Sculpting Center launched the newly renovated,

12,000-square-foot state of the art cosmetic surgery center and

BodyNew MedSpa utilizing innovative and creative means to make

meaningful changes that are helping the environment. The facility

has installed a 29-kilowatt system providing approximately 20 to 25

percent of its electricity needs. In addition, the building contains

solar tube lighting to conserve electricity and a xeriscape landscape

design that will significantly conserve the Valley's sparse water

resource.

“To be successful in the medical field you need to be a forward

thinker, always looking at the newest technology and

advancements,” says Borsand. “We all need to do our part to help

conserve water and electricity, especially in the Valley.”

480.464.8000 | www.bodynew.com

Yonka Products, Bridal Packages,Cutting-Edge Technology Foundat BLISS…the SalonBLISS...the Salon is an innovative and cutting-edge salon that

utilizes the highest quality of natural beauty, health and wellness

products. The salon, owned by Jill Odell and Katrina Coffman,

gives customers the options and solutions they are looking for.

Hair, skin, and nail specialists are available to educate

clients on the latest trends and technology.

Odell says, “At BLISS...the Salon, we give you the options

and solutions you are looking for! We love our skin care line and

we think you will too! This incredible French company, Yonka,

has been around for over 50 years. Within the first few moments

of breathing in the aromatherapy of this line, you will start to

relax. Yonka serves only the highest quality of botanicals you

can receive in skin care. The science behind Yonka is designed to

stimulate collagen, renew skin, firm, tighten, lift evenly and

gently without the harsh side effects of chemical lines. Yonka is

ranked among the top five skin care companies in the world.”

“Here at BLISS...the Salon,” Coffman adds, “We also use

Yonka products in our pedicures. We invite you to come and try

one of our indulgent treatments. From Sept. 1 through Oct. 31,

new clients will receive a complimentary manicure with the

purchase of a Yonka BLISS [up to $35 value]. Just mention our

ad when booking and be sure to schedule for both services.”

BLISS...the Salon also has bridal packages available. They

offer Creative Nail Design, custom acrylic. “So,” concludes Odell,

“whether its hair, nails, or skin, let one of our specialists design

something just for you. We look forward to serving you.”

520.690.9000

Microdermabrasion: RevitalizeSkin, Improve Skin ColorHair & Skin Studio is your destination for full-service pampering.

Style experts create your dazzling new image with today’s hot cuts

and colors and specialized skin care treatments.

Whether it’s brilliant blond, racy red, dramatic brown or any

bold color of the rainbow, your color is covered. Hair & Skin

Studio specializes in color correction. They’ll take you from

brassy to sassy in no time. Next, let them treat your skin with a

rejuvenating cleansing treatment for vibrant, beautiful skin with

Microdermabrasion. This new, non-invasive exfoliating procedure

revitalizes skin, improves skin color, refines the appearance of

fine lines and increases circulation for a natural glow. The

treatment is completely painless and done without harsh acids or

chemicals—and there’s no recovery time!

Complete your visit with a manicure and pedicure. Hair &

Skin Studio’s natural nail services leave your nails looking

healthy and shiny. Adding a paraffin wax treatment will leave

your hands feeling silky smooth.

520.297.8292


BODY...Superior Nutritionfor the Fast Lane!Vemma is quite possibly the most complete

liquid multivitamin, mineral, and

antioxidant program available. This

revolutionary program is uncompromised in

its nutritional benefits for you and your

family. There may be other products on the

market that contain a fraction of their

extensive ingredient list, but you’ll find

nothing as comprehensive. Nutritionally

speaking, Vemma is the real deal! Vemma

features include:

• Physician formulated.

• Packed with antioxidants from

multiple sources.

• Complete multivitamin with major and

trace minerals.

• Rich in phytonutrients, glyconutrients,

and xanthones.

• Easy to use, no more choking down

pills or tablets.

• 30-day, empty bottle, money-back

guarantee.

• Delicious with results you can feel.

A New Approach to Health and Energy

No matter where you are or where you go,

with Vemma you have a once-a-day energy

shot for home and when you travel that

provides exceptional life-giving nutrients

and benefits. Drink it every day and you’ll

love the way you look and feel!

If you’re anything like us, you’re not

fooled by those other energy drinks. Real

energy should come from healthy stuff.

Verve is a radically different energy drink

that finally has everything you are

looking for in your energy boost. Packed

full of insanely healthy good stuff, Verve

has your daily dose of vitamins and

minerals and is now available in low,

natural-sugar and sugar-free options.

Fused with an incredible energy blend,

Verve’s secret weapon is the exotic

mangosteen fruit from Southeast Asia,

adding powerful phytonutrients and

antioxidant protection.

No crashing and burning like those

other guys, Verve has an amazing taste and

a new approach to health and energy. Be

Smart. Drink Different.

Verve has a 30-day empty bottle,

money back guarantee.

520.850.6101 | www.myverve.com/drinksmarter |

www.myvemma.com/drinksmarter


Acacia at St. Philips

One of a number of shops with excellent

outdoor appeal at the gorgeous St. Philips

Plaza, Acacia stands out among the

competition for its simplicity, beautiful

greenery, and constantly impressive food

and drink. Like many others on this list,

Acacia offers something for everyone both

on the menu and on the patio—whether

you're looking for a cold beer with friends or

an intimate dinner for two complete with

fine wine and to-die-for desserts, Acacia's

inviting outdoor patio is one of Tucson's

finest for cool weather enjoyment. While

there, be sure to try a drink or two from the

restaurant's ever-growing specialty martini

and cocktail menu, as well as explore the

rich menu—be it for a large meal or just a

few appetizers to share.

www.acaciatucson.com

Verona Italian Restaurant

Nestled on Tucson's eastside in Houghton

Road’s Monetesa Plaza, Verona's a

wonderful outdoor area that complements

the restaurant's fine meals. The tent-

covered patio gives you all the best of the

outdoors without fears of the worst.

Specializing in Northern Italian cuisine,

Verona’s lavish meals and deliciously quaint

desserts will surely make you a regular

visitor—whether you dine on the patio or

not. Ideal for both a larger social gathering

or a more intimate autumn dinner date, the

Verona patio seating is sure to please as

much as the food itself.

www.veronaitalianrestauranttucson.com

If you need more of a reason more convincing than simply it's no longer 100 degrees outside, here is a selection of the Old Pueblo's

best, most secluded, and most engaging patio dining locales. Whether you're looking for an intimate dinner for two or a place with

lively entertainment and a good outdoor atmosphere, look no further than these dozen examples of patio bliss at its best.

DINNER WITH A VIEWTuc son ' s Be s t P l a ce s f o r Pa t i o D i n i ng i n t he Coo l Au t umn A i r

PHOTO BY EVAN WHITE

PHOTO BY EVAN WHITE


Terraza Del Sol at HaciendaDel Sol Guest Ranch andResort

One first of several hotel/restaurants on our

list, Hacienda Del Sol's Tarraza may well be

the best known patio dining spot in the Old

Pueblo. Designed to be a friendly, casual

getaway for hotel patron and local alike, the

patio hosts live music Thursdays through

Sundays, and never ceases to offer up some

of the best selections from The Grill at

Hacienda's award-winning menu. Built

around a lively exhibition grill, the Terraza

envelopes diners in the beauty of the hotel's

magnificent grounds, as well as offering

striking views of the Catalinas and

surrounding natural landscape. Combined

with rich aromas from The Grill, the Terraza

Del Sol is a truly a feast for the senses.

www.haciendadelsol.com

EnotecA Pizzeria Wine Bar

EnotecA may just be Tucson's coolest pizza

bar, let's just get that out first off. Then you

throw its downtown location, vibrant patio,

and cool autumn air into the mix and you

have a recipe for a great way to start an

evening downtown. Situated on the west

end of Congress Street, EnotecA offers up a

unique selection of gourmet pies, other

Italian favorites, and fabulous wines with a

fun and inviting atmosphere that makes it

hard to leave. While there are more

secluded spots on our list, there are few if

any places in the Old Pueblo that

consistently give your tastebuds so much to

explore as the gourmet pizzas at EnotecA.

That, and the fact that is a stone's throw

from just about everyone's office in

downtown, you can quickly shake off the

day's work, enjoy a cool drink on the patio,

and eat great as you unwind.

www.enotecarestaurant.com

PHOTO BY EVAN WHITE


Armitage Wine Lounge &Cafe

Armitage Wine Lounge is perhaps the

hippest spot in Tucson. Whether you're

looking to explore the lengthy wine list or

try one of dozens of unique dishes that are

designed for sharing, the restaurant always

manages to maintain its cool while still

being inviting, warm, and hospitable. The

patio is a great extension of that feel and

when you throw in its occasional live music,

food and drink specials, and other unique

events, Armitage shows why it has become

a local favorite after just a year in operation.

www.armitagewine.com

Vin Tabla

If you're looking for a fun, inviting

restaurant that excels both at a refined,

multi-course meal as well as more

explorational, tapas-like dining, there is no

better place in Tucson than Vin Tabla. And

what better way to enjoy all the rich

culinary diversity than from under the lights

on their magnificent patio, watching the

sunset as you enjoy the environment. The

patio is also home to the restaurant's

legendary wine tastings and other special

events, making it a regular destination for

many Tucson diners. Like many others on

our 'best of' list, Vin Tabla's patio dining

stands head and shoulders above

competitors because it offers perfection at

every level—great food, great service, great

surroundings, and great atmosphere.

www.vintabla.com

PHOTO BY ALEX LANDEEN


The Cup Cafe at HotelCongress

A staple of the downtown food and arts

community, the Cup Cafe at Hotel Congress

is cafe dining at its very best. Whether its

exploring the eclectic menu at lunch or

dinner, or simply having a cool drink after an

afternoon of exploring downtown galleries

and curios, Cup Cafe offers diners relaxed

elegance, enticing flavors, and an

atmosphere that is just plain cool. For an

even more adventuresome evening patio

dining experience, try one of the Cup Cafe's

legendary vegetarian or vegan dishes and a

selection from their diverse wine menu.

www.hotelcongress.com/cup

The Gold Room at theWestward Look Resort & Spa

Like a number of the other patio selections on

our list, The Gold Room at the Westward Look

Resort and Spa combines stunning

surroundings with world class food and

unmatched service. An idyllic spot for a

romantic early autumn outdoor dinner, the

Gold Room offers a breathtaking view of the

city while still enveloping patrons in the warm,

inviting surroundings of the resorts grounds.

It's hard to deny that the best part of the Gold

Room is the world class cuisine—the

restaurant is both the AAA Four-Diamond

Award and Wine Spectator’s Award of

Excellence winner. But when you dine from

the restaurant's patio during a late September

sundown, the view may just make you rethink

what exactly is your favorite part about

supping at Westward Look.

www.westwardlook.com


Salud's Patio at JW MarriottStarr Pass Resort & Spa

On Salud's Patio of the world-class grounds

of JW Marriot Starr Pass, there is a unique

evening tradition dubbed the Tequila Toast.

A toast to the Legend of Arriba, Abajo,

patrons gather at 5:30 P.M. nightly to take

in the breathtaking views, sample the

extensive menu of tequilas, enjoy creative

margaritas made from freshly squeezed

juices and share a moment or two in piece

and tranquility.

www.jwmarriottstarrpass.com

Janos and J Bar

Live music returns to Janos on every Friday

and Saturday night on the patio. In addition

to some of Tucson's best culinary delights,

Janos' patio dining offers one best views at

sunset, overlooking the valley while you dine

and relax. Chef/owner Janos Wilder is known

for eclectic and original meals inspired by

Southwest favorites, and like the desert

views from the Janos patio, the experience is

always promises to be one-of-a-kind.

www.vintabla.com


elle, a Wine CountryRestaurant

Situated in the heart of midtown, the quaint

outdoor patio at elle, a Wine Country

Restaurant, delights in its simplicity and its

relative seclusion. Enjoy one of Executive

Chef Jeff Fuld's signature creations under

an autumn moon and relax amid the

historic Broadway Village complex designed

by famed Tucson architect, Josias Joesler.

Whether seeking an intimate dining

experience with a loved one, or a more

casual lunch, the cafe-like dining on elle's

patio is perfect way to get away from it all—

without having too travel to far from home!

www.ellerestaurant.com

Arizona Inn

Like the Joesler-designed surroundings at

elle, Arizona Inn is a destination not just

for great food, but for history and fantastic

local architecture. The historic Arizona Inn

is a luxury boutique resort that has been

wowing locals and weary travelers since

1930. To share an experience had by

celebrities and presidents alike, have a

drink at the poolside patio dining area.

Immerse yourself in the Arizona Inn's rich

traditions, unparalleled food and

enveloping interior garden surroundings.

Whether staying at the Inn for the night or

just for dinner, the patio offers scenic

views, intimate privacy and one of Tucson's

truly unique resting spots.

www.arizonainn.com

It's hard to believe that anything couldmatch the splendor of a Tucson sunset on acrisp autumn evening, but these 12 perfectmatches are just that—perfection. Now getoutside and enjoy the weather!

The Cup Cafe at HotelCongress

A staple of the downtown food and arts

community, the Cup Cafe at Hotel Congress

is cafe dining at its very best. Whether its

exploring the eclectic menu at lunch or

dinner, or simply having a cool drink after an

afternoon of exploring downtown galleries

and curios, Cup Cafe offers diners relaxed

elegance, enticing flavors, and an

atmosphere that is just plain cool. For an

even more adventuresome evening patio

dining experience, try one of the Cup Cafe's

legendary vegetarian or vegan dishes and a

selection from their diverse wine menu.

www.hotelcongress.com/cup

PHOTO BY THOMAS VENEKLASEN


Taste, Savor and Enjoy:The Tucson Culinary Festival

Rolls Back into TownNow in its sixth year, the festival has grown to include some of

the culinary world’s brightest stars. In addition to dining alongside

Tucson's best and brightest culinary stars, this year’s special guests

include Chef Norman Van Aken and Master Mixologist Tony

Abou-Ganim—both have appeared on many popular shows including

Top Chef and Iron Chef America. Also returning to Tucson for a second

year are “Mr. and Mrs. Cocktail,” Ann and Paul Tuennerman.

Ann Tuennerman is the founder of Tales of the Cocktail,

(http://talesofthecocktail.com) an annual culinary festival celebrating

The monsoon season has passed, the heat index has peaked and

while autumn in Tucson is marked by many traditions, foodies know

of only one that can get our hearts racing and our tastebuds

dancing—The Tucson Culinary Festival! The Old Pueblo's signature

dining event has expanded again, this time taking place over four

sumptuous days at two locations.

This Oct. 23–26, join the annual celebration of food and wine

presented by The Tucson Originals and showcasing all the rich flavors

of Tucson that help give the “Old Pueblo” its sense of place.

the history of the cocktail in New Orleans.

Whether your desire is to taste a one-

of-a-kind cocktail, have a hand in crowning

Tucson's best margaritas, sampling fine

cuisine from dozens of local purveyors or

experiencing a Reserve Tasting and Grand

Tasting unmatched in Arizona, the Tucson

Culinary Festival has something for you.

A portion of the proceeds from all the

events at the festival are donated to three

local charitable organizations—the

Community Food Bank, New Beginnings for

Women and Children and the Ara Parseghian

Medical Research Foundation.

But hurry up and get tickets while you

still can! The Tucson Culinary Festival is

almost as famous for its exclusivity as it is

for its world class gastronomic adventures.

For more information, visit

www.tucsonculinaryfestival.com.

TOP RIGHT:

DUBBED THE FOUNDING FATHER OF NEW

WORLD CUISINE, LEGENDARY CHEF NORMAN

VAN AKEN IS KNOWN INTERNATIONALLY FOR

HIS FUSION OF LATIN, CARIBBEAN, ASIAN,

AFRICAN AND AMERICAN FLAVORS. A MEMBER

OF THE JAMES BEARD LIST OF WHO’S WHO, VAN

AKEN’S MANY HONORS INCLUDE HIS NORMAN’S

RESTAURANT DUBBED “BEST RESTAURANT IN

FLORIDA” BY THE NEW YORK TIMES AND ONE

OF “AMERICA’S TOP TABLES” BY GOURMET

MAGAZINE FOR FOUR CONSECUTIVE YEARS.

VAN AKEN HAS PUBLISHED FOUR BOOKS: FEAST

OF SUNLIGHT 1988, THE EXOTIC FRUIT BOOK

1995, NORMAN’S NEW WORLD CUISINE 1997,

AND NEW WORLD KITCHEN 2003.

BOTTOM RIGHT:

THE MODERN MIXOLOGIST, TONY ABOU-GANIM

IS KNOWN THE WORLD OVER AS THE CREATOR

OF ORIGINAL, ENTICING, AND INVITING COCK-

TAILS. ABOU-GANIM, CURRENTLY FEATURED

ON THE IRON CHEF AMERICA COMPETITION

WITH MARIO BATALI, AND JUST RELEASED HIS

FIRST DVD MODERN MIXOLOGY: MAKING

GREAT COCKTAILS AT HOME. ABOU-GANIM'S

MASTER COCKTAILS CAN BE FOUND AT

THE BELLAGIO, WHERE HE DEVELOPED THE

HUNDREDS OF ORIGINAL COCKTAILS FOR

THE RESORT’S 22 BARS. CURRENTLY, TONY

OPERATES HIS OWN BEVERAGE CONSULTING

FIRM SPECIALIZING IN BAR STAFF TRAINING,

PRODUCT EDUCATION AND COCKTAIL

DEVELOPMENT. HE IS ALSO THE NATIONAL

AMBASSADOR OF THE U.S. BARTENDERS GUILD,

AS WELL AS AN ASSOCIATE MEMBER OF

THE MUSEUM OF THE AMERICAN COCKTAIL.



Scheduleof Events:

Thursday, October 23The long festival weekend begins with the

3rd annual World Margarita Championship

on the patio of the renovated Train Depot—

an exciting and wonderful new venue in

Tucson’s downtown historic district. Guests

sample and vote for their favorite traditional

margaritas provided by Tucson Originals

restaurants. 7–9 P.M.; $35 per person.

Friday, October 24The Tucson Culinary Festival moves to

Loews Ventana Canyon Resort on Friday

for three days of food and wine events.

The Reserve Tasting will take place in the

Canyon Café and Patio under the stars.

This exclusive event showcases 30 to 40

boutique wines that include limited

production reserves and rare wines

seldom offered by the taste, along with

perfectly paired appetizers specially

prepared by Tucson Originals chefs. 7–10

P.M.; $145 per person.

Saturday, October 25The Grand Tasting is the premier event of the

weekend, featuring signature dishes from all

37+ Tucson Originals member restaurants.

Guests also enjoy tastings from more than

100 wine and spirit purveyors from around

the world. Some of the country’s most notable

culinary authorities will be in attendance at

the cookbook signing and sale table

throughout the evening, and specially-

selected food and wine items, including a

signature Gordon Brothers wine magnum, will

be offered at silent auction to the highest

bidders. 6–9 P.M.; $85 per person.

Sunday, October 26Spicy and sultry best describes the Sunday

Brunch, which features the sun-drenched

cuisines of chefs Norman Van Aken and Marc

Ehrler. Chef Van Aken is the father of “New

World Cuisine.” He combines the tastes and

flavors of South Florida with the islands of

the Caribbean to create a fusion of flavors

uniquely his own. During brunch, 2007

Copper Chef Jonathan Landeen (chef/owner

Jonathan’s Tucson Cork) will defend his title

against this year’s challenger, Chef Jim

Murphy (chef/owner Bluefin, Kingfisher).

Time 11 A.M.–2 P.M.; $75 per person.


Open floor-plans, with inviting living spaces merging flawlessly in to

spacious kitchens shape the heart and soul of homes today. With

current architectural styles focusing on maximizing every square foot,

homeowners are realizing the full potential of creating environments

conducive to gratifying family living with the added benefit of ample

room for hospitable entertaining.

The singular purpose of kitchens particularly has changed

throughout the years in view of the developments in contemporary

structural design. Not only is it the place where food is stored and

prepared, the kitchen has become more of a gathering place, the

nucleus of a well-designed home. With little or no definition or

segregation of living and dining areas, those too have become integral

parts of the entire culinary layout. And, with technological advances in

professionally influenced appliances, these labor-saving devices have

brought about a renewed infatuation with home cooking and hosting

friendly get-togethers. Double ovens, professional warming drawers

and multi-burner range tops, complete with woks and grills make food

preparation easier than ever. Premium dishwashers and innovative

dishwasher drawers, located in strategic areas throughout the kitchen

have revolutionized cleanup chores also.

Along with functionality, our homes undeniably define our

lifestyle, and with the extensive selection of material options

available now, any personality can be reflected through the

innovative use of resources. Especially in the southwest, “bringing

the outside in” has become increasingly popular and serves as an

inspiration to designers. Sweeping outdoor vistas; visible from floor

to ceiling windows, further influence design, with interiors playing

the role of enhancing the impact of timeless views. The use of

natural elements teemed with earthen colors and refined accents set

the tone for a casually elegant interior.

Building on a foundation of monochromatic tones, an engaging

scheme evolves from the combination of rusticity and sophistication.

Balancing these two styles can be achieved in unexpected ways. At

first glance, basic brick floors in sandy hues may be perceived as cold

i n t he New Modern HomeBY LORI CARROLL AND RENEE ROBBINS

BALANCINGStyle & Function


and unrefined. However, quite the opposite is true when blending this

rugged component with the sleekness of stainless appliances and the

warmth of distressed cabinetry. Concrete is a perfect counterpart for

the natural beauty of brick, wood and stone. Smooth, buttery stained

concrete, used for countertops provides cohesiveness; proving specific

finishes can appeal to the rustic feel as well as a contemporary vibe.

Concrete can be customized in a vast array of colors by chemical

tinting or pigmentation and then sealed with an epoxy coating. This

gives concrete the feel of quarried stone without a shiny, formal look.

One distinct advantage of concrete is it can be personalized while

still being versatile. Since it is not a “static” material, meaning it

constantly changes with use; the finish develops its own character

over time adding an innate influence to a space. All of these surfaces

are notably desirable options because of their durability in homes that

are especially active.

The enormous variety of stone products on the market

guarantees every project can be unique. Colors, sizes and textures

are endless. Interesting dimension can be achieved through various

applications, like using diminutive 1x1-inch tumbled stone mosaic

tiles in a kitchen. With the varying shades of brown already

providing a dramatic impact, taking the backsplash to full height on

the walls instead of just around the typical center perimeter is a

novel treatment.

Using tile in a bathroom is not a new concept. However,

completely covering feature walls in a master bathroom with 12x12-

inch Himalayan Kashmire Slate displays a weathered mystique,

mirroring the splendor of the desert landscape.

Decorating with color, especially in an open floor-plan where a

design is organically influenced, means fusing vibrant hues artfully in

to the achromatic surroundings. Neutrals provide the calming, tranquil

and sophisticated effect. Accent colors are then used to further

enhance the awareness of well-being, but in a different perspective.

Bold shades promote a sense of energy and are perfect in the

environmentally inspired spaces used for family gatherings or

entertaining. Complementary colors like red and yellow have a zingy

effect when emphasized within artwork and accessories, bringing

undeniable life to any room.

Introducing an intriguing combination of finishes and textures

throughout a home is another design principal that defines the

essence of a house, adding interest and dimension to any basic theme.

In a more rustic setting, fine points like wire brushed cedar interior

doors become a remarkable feature. Using variations of rough and

smooth surfaces results in a space that appears luxurious yet

incredibly comfortable. Nubby upholstery fabrics, silky bedspreads and

tactile pillows all work together to add textural dynamics to an eclectic

collection of solid surfaces. Strategic lighting becomes especially

important, bringing out the highlights of every detail whether in

daylight of darkness.

Quality family time and the pleasure of entertaining friends at

home are reaching a pinnacle amid today’s harried daily life. Having a

welcoming home that reflects our individuality while balancing style

and function is the key to a happy, healthy existence.

Representing the United States in London as a finalist for the 2007KBB Review International Designer Awards, Lori Carroll is a finalistwith three Powder Room designs in the 2008 National Kitchen & BathAssociation Competitio. As a professional member of the AmericanSociety of Interior Designers and the International Interior DesignAssociation, Carroll remains of the area's most recognized designers.Visit Lori Carroll & Associates online at www.loricarroll.com or call520.886.3443.

Dia de

44 ARIZONA GOURMET LIVING FALL 200844 ARIZONA GOURMET LIVING FALL 2008

Galeria La Sirena/Haiti Art, located near the intersection of E.

Broadway and N. Stewart Ave. is an amazing world-touched gallery.

The idea for the gallery began in the heart of its owner, Sherry

Teachnor, when she was a Peace Corps volunteer in the seventies in

the Dominican Republic. She traveled to Haiti and fell in love with the

art of the area. Teachnor collected folk art pieces and dreamt of a

place to share them. In 1993 she brought Galeria into existence. In

1995 the gallery began carrying art from Mexico and now, from every

country Teachnor visits. Teachnor believes that it is through art that

cultures document beyond the written word. She explains, “By means

of painting, we are able to learn something about the past in every

part of the world, we can get an idea of a foreign country and with

painting we can have documents for future generations that writing

alone would not provide.” Teachnor’s philosophy is that it is through

art that people truly come to know and understand a country.

Teachnor chooses each item that is displayed, and meets each

artist. She also searches for art pieces for specific clients. She believes

that all people should have the right to original art, and that therefore

art must be as affordable as it is beautiful.

The Galeria carries original oils, acrylics, mixed media pieces,

limited edition etchings, seriagraphs and lithographs.

The current season opens with a one-man show—artist Carlos

Chavez from Guatemala. The show opens Saturday, Sept. 13 from 5:30

to 8:30 P.M. Teachnor tells us that “the first time we do a specific country

we try to showcase art forms which are traditionally associated with the

country. Also, and perhaps of interest to readers of Arizona GourmetLiving, we always have food from the country being showcased since I

love to cook.” She adds, “I think Carlos' work is going to really resonate

with women in Southern Arizona. It has a real indigenous feel although

it is highly contemporary.” The Chavez show closes Sept. 30.

On Oct. 26, Sunday from 10 A.M. to 4 P.M., the gallery will have a

special market tent show in addition to building their annual Dia de los

Muertos altar. “Each year,” says Teachnor, “we've built an altar honoring

the victims of particular tragedies of the past year. This year we'll be

honoring the victims of Myramar [Burma] and Chinese flooding. We'll

have special remembrances for them. With this event we always have

the traditional pan de muertos [day of the dead breads]”. For those who

may not know, the Day of the Dead extends the message that death is

a continuance, not an end.

The holiday shares the date of All Souls’ Day, but the roots come from

native folklore and traditions. Carlos Diaz Todd, former member of the

Board of the Hispanic Museum in San Francisco, curates the Galeria’s altar.

The gallery is open Tuesday through Friday from 10 A.M. to 4 P.M.

and Saturdays from 11 A.M. to 5 P.M. From Thanksgiving until Dec. 25

the gallery is open seven days a week.

Don’t miss this unique and colorful Tucson gallery.

520.319.1262

Dia de los Muertos, (Day of the Dead) is celebrated in Mexico on

Nov. 1 and 2. Its roots stretch back 3,000 years honoring the

cycle of death and rebirth. Two of Tucson’s most unique and

delightful art galleries, Galeria La Sirena and The Obsidian

Gallery, are celebrating Dia de los Muertos in exhibits this Fall.

Galer ia La S i rena/Hai t i Ar t

Los Muertos

FALL 2008 ARIZONA GOURMET LIVING 45FALL 2008 ARIZONA GOURMET LIVING 45

Monica Prillaman and her son James have owned the Obsidian Gallery

now for eight months. The gallery was in its 22nd year when they

purchased the gallery from its long-time owner, Elouise Rusk. They

continue to carry an array of fresh, innovative, art.

Prillaman feels that one of the most beneficial experiences the

gallery has brought her in the past eight months is the invigorating, daily

exposure to beautiful works of art. The slower pace of a gallery has been

an eye-opener to Prillaman as it often eliminates the day-to-day

headaches she knew in the business world. Although the headaches are

considerably less, she concedes that challenges still exist.

“While I'm very comfortable running a business, there are issues

of advertising deadlines, exhibition planning and general due diligence

to the representation of the artists that I'm continuing to learn and

absorb,” she says, “The Obsidian Gallery's customer base has

historically been heavily weighted toward winter visitors, so I have a

great challenge in trying to make the population of year-round Tucson

residents aware of our presence in the community, so they can

appreciate what we have to offer them.”

Prillaman runs the Obsidian with the help of her two sons,

James who is an artist himself, and Andrew, a photographer. James

assists in conceptualizing exhibitions and finding new artists. “One of

the great joys of owning the gallery,” smiles Prillaman, “is that since

the purchase, I have probably seen more of my two sons than I did

in the last couple of years.”

The Fall season brings a wonderful series of events to the

Obsidian. From Aug. 16 through Oct. 12 works by metal artists

will be featured.

Biba Schutz’s metal sculpture and jewelry: Biba Schutz is an

internationally known artist. The details of her wire sculptures

reveal their own fabrication process and they lure the viewer to

“touch” the work.

Daniel Lehman’ metal sculpture and furniture: Daniel Lehman is

a Tucson artist whose forged steel sculptures and functional objects

are influenced by his interest in biological and industrial forms.

Boris Bally, metal sculpture and furniture: Boris Bally’s most recent

work often takes the form of furniture “humanufactured” from re-used

aluminum traffic signs.

Charles Funnell—hollowware and jewelry: He took first place in

the hollowware division of the Saul Bell Awards in 2008.

From Oct. 18 through Nov. 15 is the “Day of the Dead” show. Nov.

22 through Jan. 10 the show is called "Ornament.” Both exhibits will

feature work by artists who are invited to interpret the name of the

show in their work. Prillaman says, “We will invite 20 to 30 artists, and

see who is interested in sending us work.”

Gallery hours are Monday through Saturday, 10 A.M. to 6 P.M.

and Sunday, 10 A.M. to 4 P.M.

520.577.3598 | www.obsidian-gallery.com

BY KARRIE WELBORN

The Obs id ian Gal le r y

T w o G a l l e r i e s i n T u c s o n H o n o r


GREAT RECIPES OF ARIZONA


ENCHILADAS DE CAMARONBy Chef Maria Mazon

Papagayo Mexican Restaurant | Tucson

Corn tortillas

1 pound raw shrimp

3 ounces olive oil

Queso fresco

3 Tbsp garlic, minced

1 Tbsp butter

1 pinch Mexican oregano

4 medium-sized tomatoes, chopped

4 Anaheim chiles, chopped

1 white onion, quartered

1 pint chicken stock

1 pint tomato sauce

1 handful cilantro, chopped

1 can chipotle peppers in sauce

1 guajillo chiles, chopped

2 ancho chiles, chopped

Sea salt and ground pepper to taste

Preparing the Enchilada SauceIn a large pan, place tomatos, Anaheim chiles, and onion. Add

chicken stock and tomato sauce to the mixture and bring to

simmer. Add cilantro, 2 Tbsp garlic, ancho and guajillo chiles,

and salt and pepper to taste. Let simmer for one hour. Once

complete, pour entire mixture into a blender, blend then strain.

Preparing ShrimpIn a medium sauce pan, add olive oil, remaining 1 Tbsp of

garlic, butter, salt and pepper to taste, and Mexican oregano.

Add shrimp and sauté until cooked.

Preparing EnchiladasBrush a corn tortilla with hot olive oil, place the cooked shrimp

in a tortilla and roll. Repeat with remaining shrimp and tortillas.

Cover enchiladas with sauce and top with queso fresco, and

bake in oven for 10 minutes at 325 degrees. Serves 6.

THE MANGO MOJITOBenihana | Tucson

2 ounces mango rum

2 ounces sweet and sour mix

1 1⁄2 ounces mango puree

4 to 6 lime wedges

6 to 8 fresh mint leaves

Club soda

Start by gently squeezing lime wedges into a cool, tall mixing

glass. Add fresh mint leaves. Gently muddle lime and mint

leaves to extract juice and flavor. (Be careful, too much

muddling can extract a bitterness from lime and mint.) Add

mango rum, mango puree, and sweet and sour mix. Add ice and

shake vigorously with a cocktail shaker or stir well. Top with a

splash of club soda and garnish with a fresh lime wedge and a

mint sprig. Serves 1.

COCONUT MACAROONSBy Chef Steve Harshemi

Mona’s Danish Bakery | Tucson

15 ounces fine coconut (not flakes)

3.6 ounces butter

11 ounces sugar

5 egg whites

Melt butter and sugar together over medium heat. Slowly add fine

coconut, stirring well.

Take mixture off burner and, one-by-one add the five egg

whites, beating by hand. Preheat oven to 350 degrees. Scoop

dough onto a cookie sheet, and bake for 7 to 8 minutes. Once cool,

serve plain or drizzle chocolate as desired. Makes 15 ot 18

medium-sized cookies.

ACHIOTE AND CITRUS CRUSTED LAMB RACKAcacia at St. Philips | Tucson

14 ounces Achiote paste

1 tsp garlic, chopped

1 tsp lemon rind, grated

1 tsp orange rind, grated

1 tsp lime rind, grated

2 lemon, juiced

2 orange, juiced

2 lime, juiced

2 Tbsp Santa Cruz Chili Powder

2 Tbsp, Cumin Seed, toasted and ground

2 Tbsp honey

Salt to taste

1 tsp crushed black pepper

Mix all ingredients in a stainless steel bowl until a paste forms.

Marinate the lamb for 3 hours and remove. Scrape away the majority

of the paste and pan sear on medium heat for 10-15 minutes or until

desired doneness. Baste frequently. Remove from pan and slice

between bones. Serve immediately.


GREAT RECIPES OF ARIZONA


GRILLED SALMON FUSIONBy Kathleen Reilly

EnotecA Pizzaria Wine Bar | Tucson

2 4-ounce Salmon Filets

1 zucchini

1 yellow squash

1 carrot1⁄4 cup soy sauce

1 cup white rice

1Tbsp curry spice1⁄4 tsp ginger1⁄2 tsp garlic, chopped

1 tsp butter

Salt

Pepper

Hot sauce1⁄4 cup white wine

Boil 2 cups water with curry spice then add rice. Cook covered

on low heat, until rice is soft and all the water is absorbed.

Peel zucchini, squash, and carrot. Grade each one and

place in a bowl. Pour soy sauce over with a pinch of salt and

pepper, ginger, and a couple of drops of hot sauce. Mix together

and place in the refrigerator.

Grill salmon filets with salt and pepper. Place salmon on an

over safe plate, add one drop of hot sauce to each salmon filet

and rub into salmon. Place butter on top of each salmon and

pour wine around each one. Bake until salmon is cooked all the

way through.

Place rice on top of two plates and lay the salmon on top

of the rice. Take a spoon full of the vegetable mix and place on

top of the salmon. Use the extra juice and spoon around the

rice. Serves 2.

ROASTED RED PEPPER SOUPBy Owner and Executive Chef Jonathan Landeen

Jonathan's Cork | Tucson

1 1⁄2 gallons manufactured cream

6 large onions, dried and sweat in red pepper juice

1 cup garlic, ground fresh

2 pounds (about 10) roasted red peppers

1 pound (about 10) machacado tomatoes

2 6-ounce can tomato paste

2 ounce sriracha chili puree

Salt and pepper to taste

The simplicity of this recipe—in addition to it's fabulous taste—is

what makes this soup recipe so appealing. Simply process

pepper, tomatoes, garlic, and onions through a food processor

until they are smooth. Slowly add heavy cream to the mixture,

heat and serve.

SHRIMP CEVICHE ROJOBy Norman Van Aken

Special Guest Chef at the 2008 Tucson Culinary Festival

2 pounds shrimp, peeled, de-veined, and cut into small pieces

2 jalapeños, halved, stemmed, and seeded

1 red bell pepper, halved, stemmed, and seeded

Canola oil for roasting

2 large ripe tomatoes, cored, halved, and seeded1⁄2 large Spanish onion

One 6-ounce jar piquillo peppers, drained (you can substitute

jarred roasted red peppers or pimientos)1⁄3 cup fresh lime juice1⁄4 cup fresh orange juice

2 Tbsp Spanish sherry vinegar

1 Tbsp sugar

11⁄4 tsp kosher salt

1 Tbsp cilantro, chopped

Tabasco to taste

Salt to taste

Bring a large pot of water to a boil. Set a bowl of ice water within

reach. Put the shrimp in a strainer and gently lower it into the

boiling water for 15 seconds, then immerse in the ice water bath

for 10 seconds. Remove and allow to drain well. Cover and

refrigerate. Preheat the oven to 500 degrees. Line a baking sheet

with parchment paper. Rub the jalapeños and bell pepper with

canola oil. Arrange them, along with the tomatoes and onion, cut

side down, on the baking sheet and roast until charred, about 30

minutes. Set aside to cool.

Slip the skins off the tomatoes, jalapeños, and red pepper.

Place them, along with the onion, in a blender, and add the

piquillo peppers, lime and orange juices, vinegar, sugar, and salt.

Blend until smooth. Taste and season with the cilantro, Tabasco,

and salt. Pour over the shrimp and toss. Chill until ready to serve.

Serves 12.


Documents

Arizona Gourmet Living • Fall 2008