Arizona Gourmet Living • Fall 2009

FALL 2009 ARIZONA GOURMET LIVING 1

ContentsFall 2009

NEWS & NOTES

MEALS OF THE SEASONExecutive Chef Stephen Hingst of Mina’s ThaiRestaurant and Executive Chef (co-owner) Jack Ahern of Ric’s Cafe greet fall with freshdishes and unique flavors.

PROFILESHead downtown to Café 54 and discover not onlythe venue’s fine food, but its program for adultsrecovering from mental illnesses. Then tour SilkGardens’ array of silk flower arrangements, andupgrade your home with a colored concretedriveway by Carson Concrete Specialists Inc.Afterwards, feast on New York-style pizza atLa Madrina Pizzeria, and enjoy great Italiancuisine at Amereno’s Little Italy.

CHEFS SPEAKExecutive Chef Dominic Moreno of On A Roll Sushi BarRestaurant fuses Southwestern and Asian flavors tocreate unique dishes, while My Big Fat Greek RestaurantGeneral Manager and Executive Chef Lefty Karropoulosoffers a great dining experience to patrons in additionto quality Greek fare.

BODY BEAUTIFUL

REAL ESTATE

ON THE VINE

TUCSON CULINARY FESTIVALSavor tastes of the Southwest at this year’s 7th annual Tucson Culinary Festival, Oct. 1-4.

SELECT FITNESSRick & Diana Friedman, co-owners, Select FitnessPersonal Training & Pilates, puts the ‘personal’ backinto personal training. The couple works to get peoplein shape, and offers fall fitness tips.

ENTERTAINMENT DESIGN Interior Designer Lori Carroll details how integration of form and function is key for stylish homeentertainment centers.

BEST BETS

GREAT RECIPES OF ARIZONA ON THE COVER: Tofu Curry with green bell peppers, peas, bambooshoots, and carrots at Mina’s Thai Restaurant.Photo by Yvonne Manglona

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2 ARIZONA GOURMET LIVING FALL 2009

Lee M. Oser, Jr.

EDITOR-IN-CHIEF

Jenna Crisostomo

MANAGING EDITOR

Chris Bonney

Carrie Bui

Ellen Ranta

Karrie Welborn

ASSOCIATE EDITORS

Jeanne Christie

WINE EDITOR

Valerie Wilson

ART DIRECTOR

Yasmine Brown

GRAPHIC DESIGNER

Yvonne Manglona

CONTRIBUTOR

Martín Ezrré

ADVERTISING SALES DIRECTOR

Enrico Cecchi

EUROPEAN ADVERTISING SALES

Kim Forrester

ADMINISTRATIVE MANAGER

Tara Neal

CIRCULATION MANAGER

ARIZONA GOURMET LIVING is published four

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NEWS & NOTESSaving Money on Grocery Bills: Is there Truly an Answer?Stephanie Allen and Tina Kuna knew the answer to this questionwhen they founded Dream Dinners. By attending a DreamDinners session, guests make the perfect amount of food to feedtheir families with zero waste, therefore saving money. With thetarget customer putting an average of three healthy, heartydinners a week on the table, guests are saving big. Because ofthe pre-order system, the stores do not order more food than theguests order on a given week. Also, because guests are orderingaccording to serving size, they have exactly how much they need.There are three-serving and six-serving dinners—all freezable forup to three months. Also, the only thing that would be considered“waste” is the zip-lock bags in which the meals are packaged.

“Americans waste an astounding amount of food—anestimated 27 percent, according to a government study,” statedthe New York Times May 18, 2008. At Dream Dinners, a guestcan make more than 36 entrées for approximately $150, andthere is zero waste. According to the government study, $40 ofevery $150 of food purchased at a grocery store is neverconsumed. This means that a $150 supermarket purchase yieldsonly $110 of food consumption. A 2007 study of 1,800 mealassembly customers conducted by the International Associationof Meal Prep Businesses, showed that eight times as manypeople saw a decrease in their grocery bills as a result of usinga meal assembly store. Most customers also said that businesseslike Dream Dinners minimized the time and effort spentplanning, shopping, and preparing meals, allowed the customerto provide more diversity in home cooked meals, and led toeating healthier foods.

Dream Dinners doesn’t just make dinnertime easy, theymake it affordable. For those that are interested in furtherdetails, there are side-by-side comparisons available that showthe difference between the cost of supermarket dinners madefrom scratch, restaurant take-out, and meals prepared usingDream Dinners.

Now that Dream Dinners has added sides, soups, andbreads, consumers can reduce their dependency on the grocerystores, while also saving money through Dream Dinners bulkbuying power. Guests can reduce their food waste by using onlywhat they need, and have a solution to the ever-increasing4 P.M. panic of “what’s for dinner?”

Dream Dinners is committed to leading the meal prepindustry by continuing to find ways for families to save money atthe dinner table.

Dream Dinners Inc., co-founded in 2002 by Stephanie Allenand Tina Kuna, is headquartered in Snohomish, Wash., and isthe recognized originator of the dinner assembly concept, a fast-growing category in the $170 billion home meal-replacementindustry. Dream Dinners’ mission is to serve others, bringfamilies back to the dinner table with healthy, nutritious,economical and easy-to-fix meals, and provide a venue forgiving back to the community.

For more information, visit dreamdinners.com.

dreamdinners.com

NEWS & NOTES


Don’t Miss Green Things’ Fall Annuals: Geraniums & PoinsettiasIn addition to their traditional inventory of unique and hard-to-findhouseplants, Green Things now offers a large selection of native trees,shrubs, cacti, citrus, and fruit trees. They have sections devoted toherbs, vegetables, roses, annuals, desert shrubs, and vines. GreenThings is located right on the Rillito River Path between Brandi FentonPark and the Tucson Raquet Club Bridge. Enter from the path, lock upyour bicycle, tether your horse, or just meander in in your runningshoes. Spend an hour or so cooling off in the greenhouses. If you seesomething that catches your fancy, Green Things can stash it for youuntil you can get back in your car or truck to pick it up—or just haveit delivered! If you are driving, look for our signs on River Road justnorth of the River and Alvernon Road intersection.

Radio personality and naturalist Phil Seder has joined their staffand is available at Green Things seven days a week to answer allyour questions on local flora and fauna. From cactus to citrus tocritters in your yard, Seder has the answers. Seder also conductsHorticulture Lectures each Tuesday and Thursday at 10:30 A.M. atGreen Things, and at The Courtyard at La Encantada every Sundayafternoon at 1 P.M. These lectures are free to the public and arefollowed by a Q&A and plant diagnosis session.

Green Things grows seasonal crops throughout the year in their25 greenhouses. Guided tours of their growing grounds are availableseven days a week. They have currently planted their fall annuals,geraniums, and poinsettias. Watch their professional production staffhard at work turning out beautiful and colorful flowers—all hardy tothe Tucson desert environment.

Take the tour in November and see acres of red, pink, and whitepoinsettias in full bloom. All of the poinsettias are grown in Tucson forsale to local resorts, businesses, churches, and the general public.Green Things is one of the last independent poinsettia growers inArizona, so this tour is an exciting and unique experience—and a funway to kick off the holiday season. Watch for their annual PoinsettiaFestival the first weekend in December. Arts and crafts vendors,wreaths, trees, and holiday plants of all types converge at GreenThings to make your holiday unique and memorable.

Also watch for their monthly Farmers’ Markets this fall. Arts,crafts, produce, baked goods, and more offered with a 180 degreeview of the Catalina Mountains, situated on the banks of the RillitoRiver in an equestrian neighborhood.

520.299.9471 | www.greenthingsarizona.com

Two are Better than One! Welcome to Jane Hamilton Fine Art! They now have twogorgeous, newly-opened galleries! The first is located in thebeautiful Plaza Colonial at 2890 E. Skyline Drive, Suite 180 on theSouthwest corner of Skyline and Campbell. Many were familiarwith the former locationat the Joesler Village onRiver and Campbell. Thenewly renovated locationboasts a larger showroom,displaying a veryimpressive variety of yourfavorite artists' work. Thesecond opening is inHistoric Bisbee, Ariz. Thisgallery is in its formerlocation at 29 Main Street!

Jane Hamilton Fine Artrepresents a variety oftraditional, contemporary,regional, and nationallyacclaimed artists. Thegallery was established in March 1992 at the historic Bisbee location.Please visit the easily-navigated Web site at janehamiltonfineart.comwhich displays all artists' works.

520.529.4886 (Tucson) | 520.432.5464 (Bisbee)

janehamiltonfineart.com

‘Arizona Gourmet Living’Launches AZGL Restaurant Reviews Want to be heard? Give Arizona Gourmet Living your two cents’worth by filling out a Restaurant Survey Card.

It’s impossible not to talk about how good (or bad) avenue’s atmosphere, food, and service is while dining out. Whileyour dinner mates may tire of hearing about your never-endingenthusiasm or criticism for a restaurant, we here at ArizonaGourmet Living want to know all about it.

Restaurant Survey Cards give you the chance to rate allaspects of your dining experience, from the ambiance to thewine list.

Simply grab a Restaurant Survey Card (or ask your serverfor one), fill it out, and be sure to check out Arizona GourmetLiving’s next issue to see if your restaurant review is in themagazine’s newest “AZGL Restaurant Reviews” section.

For more information about the Restaurant Survey Cards,or for a list of card questions via email, contact JennaCrisostomo at [email protected] or call 520.721.1300.

520.721.1300 | [email protected]

Charles Pabst “Glistening Canyon” Oil 30" x 24"


NEWS & NOTESGinza Sushi: ‘The Best IzakayaStyle Dining’At Ginza Sushi, they take pride in thefreshness and quality of the ingredientsthey work with. The knowledge and expertpreparation of Jun-San reflects the ancienttechniques and culinary art of Japan andIzakaya cuisine.

Happy hour is from 5 to 7 P.M. Forweekly specials and Ginza Sushi’s off-the-menu offerings, visit www.ginzatucson.com,or follow them on Twitter (@ginzatucson) orFacebook (ginzatucson).

520.529.8877 | www.ginzatucson.com

‘Sylvan Diagnostic Days’Statistics indicate that families todayare, on average, spending more than$1,000 on college preparatory books,materials, and academic services foreach student applying for college.Sylvan Learning is helping to soften thefinancial blow to parents through thelaunch of their ongoing national effort topartner with schools and provide freeSAT practice tests and free testanalysis/improvement sessions.

The project is called “SylvanDiagnostic Days.” Local college-bound highschool students are invited to participate inthe program in which students will beadministered a full-length practice exam tohelp them identify the areas on which theyneed to focus in preparing to take the test.Tests will be followed up by consultationswith Sylvan directors who will explainresults to students and their families—allfree of charge. This is a great opportunityto maximize scores on those all-importantexams! There is no obligation associatedwith these tests and conferences; Sylvanhopes to improve students’ chances to beadmitted to the schools they choose and toenhance chances for scholarships. Callyour nearest Sylvan Learning Center toschedule your practice test.

520.290.6877 (Speedway Blvd. | Tucson)

520.531.0431 (Oracle Road | Tucson)

www.sylvanlearning.com

NEWS & NOTES


Tiara Estates: Professional,Courteous, & Reliable Estate sales with luxurious results

With a decade of estate sale experience, Tiara Estates is dedicatedto getting you optimum results.

Every Tiara Estates sale is handled with one goal in mind—getting you, the client, the most value for your estate. Tiara Estatescleans, polishes, and arranges every item with a decorator’s touch;every estate sale is a graciously hosted event.

Tiara Estates will purchase entire or partial estates as well asconduct estate sales on-site. Tiara Estates also offers a completecleaning service for your entire estate liquidation needs.

For a free appraisal, contact Sas Basham at 520.325.7999(office) or 520.245.5920 (cell).

520.325.7999 (office) | 520.245.5920 (cell)

Beverage House Has a Wine for Every PalateWith a wine room full of select bottles, The Beverage House delightsin not only providing the keen collector with rare grapes, but theenthused wine beginner as well.

“We’re unique in our selection,”says Jay Bye, corporate director of finewines for The Beverage House, “notonly in terms of number, but in termsof quality.”

In the center of the 8660 E.Broadway Blvd. store, a wine room, orwhat Bye likes to call “the oasis”houses the company’s “difficult winesto find in the marketplace.”Exceptional bottles include Baldacci,Anderson’s Conn Valley Vineyards,Lewis Cellars, Leonetti Cellar, RobertFoley, and Spottswoode.

Working with the Beverage House for seven years and an avidwine collector for more than 30 years, Bye has created relationshipswith collectors like himself, and with enthused beginners. He highlyencourages wine lovers to attend the store’s weekly wine tastingevery Friday from 4 to 6 P.M. and take advantage of the 20 percentdiscount offered on tasted wines.

Bye especially recommends coming to Wine Maker Events,which include a meeting with Toby James, owner of Tobin JamesCellars, at his annual return Friday, Oct. 23. Also returning for hisannual visit is Joe Briggs, owner-winemaker of August BriggsWinery, in mid-November. It is an excellent opportunity to meetworld-renown winemakers, taste their wines, and ask themquestions. “People gain experience in educating their own palate atwine tastings,” Bye says, “and that’s the purpose of the weekly winetastings at the store.”

520.296.9933 (Broadway Blvd. | Tucson)

520.219.6424 (Oracle Road | Tucson)

www.beveragehouse.net

Obsidian Gallery Expands, Adds Obsidian 128Obsidian Gallery is excited to announce an expansion of the galleryinto an adjoining suite at St. Philip’s Plaza. The gallery’s new space,called Obsidian 128, will show paintings, drawings, photographs,and fine sculpture by both local and nationally-known artists.The tentative opening of Obsidian 128 isscheduled for mid-September.

The annual Dia De Los Muertosexhibition, one of the gallery’s longest-running traditions, will show from Sept. 19through Nov. 2 in Obsidian Gallery proper.Many of the artists represented by thegallery are invited to submit art that is theirinterpretation of the Mexican celebration ofthe lives of deceased friends and relatives.

The holiday show that runs fromNov. 7 through Jan. 2 at Obsidian Gallerywill feature glass. Several new artists’ workwill be shown, in addition to the new workby glass artists who have shown in thegallery for many years. Vessels, bowls, andholiday ornaments will be on display.

520.577.3598 | www.obsidian-gallery.com

Better Water, Pure and SimpleCulligan has been doing business in the U.S. for more than 70 years,serving Southern Arizona since 1946. Unlike many competitors whoattempt to serve Southern Arizona from their “hub” in Phoenix,Culligan is centrally located in Tucson, Ariz. Therefore, their motto is“we’re a local company looking for local business.”

Being the “largest water bottling company” in SouthernArizona, Culligan uses steam distillation to produce all of their non-spring water products. They offer distilled water, drinking water, andfluoridated drinking water. Their drinking water and fluoridatedwater are free of sodium, lead, and chlorine, and have food-gradenatural minerals added for flavor. Culligan also delivers high qualitynatural spring water for those that prefer spring water.

For your “soft water” needs, they have a “Green Solution” intheir H2-Zero Portable Exchange Unit which requires no electricity,salt, or drain!

Their Gold Series Aqua Sensor Water Softener which has beenlisted as a Consumer Digest Best Buy and was voted “MostInnovative Product” by the Southern Arizona Home BuildersAssociation as highly efficient and uses less salt, potassium, andwater per regeneration than other water softeners in the market.

Even though the water business is a simple business, “Weare people committed to exceeding our customers’ expectationsby providing products and services of the highest quality,” saysthe company.

Culligan welcomes the opportunity to serve you. For sales and/orservice, please call 520.792.9700 or visit www.culliganwater.com.

520.792.9700 | www.culliganwater.com

By Artists Steve and Katia Pflipsen.


NEWS & NOTESFrench Cuisine at its Finest: Le DeliceEscaping to France for fresh, healthy, and authentic cuisine is nofeat. One can simply venture to Tucson’s Eastside Europeandestination—Le Delice.

The restaurant was established in 2001 by Maurice and NicoleCochard. After opening Le Delice first in Colorado, the French couplethen decided to travel down south to Tucson, Ariz. for retirement. Afterarriving, they noticed the need for real French food and opened LeDelice, or the delight.

Daily specials can be found at Le Delice, as well as fresh soups,and a range of appetizers and entrees. Patrons can also enjoyviewing art pieces that hang in the restaurant’s dining room whenfeasting on traditional dishes.

Get away and feel like a part of France at Le Delice.

520.290.9714 | www.le-delice.com

New Hotel Congress Plaza Raises the BarThe historic Hotel Congress in downtown Tucson, Ariz., unveiled anew patio on Aug. 20 that more than tripled the outdoor seating atthe 100-year-old landmark hotel and transformed a large dusty lotinto a beautiful tree-lined plaza.

“We wanted to create the ambiance of a delightful Parisianplaza, with brick-on-sand pavers and lots of trees to provide shadedareas where the public can meet, eat, drink, and enjoy the urbanexperience,” says Shana Oseran, co-owner of Hotel Congress.Shana, along with her husband Richard and partners Todd andRebecca Hanley are the driving force behind the revitalization ofdowntown's East End, which includes the Hotel, Cup Cafe, ClubCongress, and Maynard's Market and Kitchen.

“In Europe, plazas are where people gather and enjoy life. Wehope this will set a trend in downtown Tucson where these openspaces are so needed,” says Oseran.

The new plaza will also provide an ideal setting for outdoorconcerts and events.

Hotel Congress Entertainment Director David Slutes, whobooks acts and coordinates events for the Hotel and Maynard'sMarket and Kitchen, is thrilled with the extended venue the newplaza will provide.

“This beautiful space gives us additional year-roundperformance space, allowing us to expand our offerings,” he says.

The plaza was designed by architect Bob Vint of Vint & Associates.“I hope that downtown Tucson will evolve into a series of

plazas, all linked by walkable streets,” Vint says of his design. “Thiswill strengthen the good things that are already here and make newinvestments in downtown more favorable. We have the beginningsof a really great downtown, and the Hotel Congress deserves a lot ofcredit for leading the way.”

520.622.8848 | www.hotelcongress.com

NEWS & NOTES


Zócalo: ‘Best South of the Border 2009’From the moment you see their signature grand mesquite diningtables with stately chairs, dressers, and exquisitely carved beds, it isapparent that Zócalo is unique. Their expansive showroom is filledwith a vast array of quality furniture and home accessories.Authentic chandeliers of all sizes, sconces, and candelabras fromsimple to grand make a significant design statement for any home.Mirrors used as art, and to open up spaces, are everywhere in goldand silver leaf, punched tin, carved wood, and iron. If you arelooking for talavera and pottery, you will find a large selection ofboth new and vintage. Zócalo is known to import one of the mostextensive collections of ceramic pineapples, from Michoacan, in thesouthwest. Milagro-covered hearts, crosses, candlesticks, nichos,and picture frames of all sizes invoke divine assistance or gratitudefor blessings received. The owners, Robert and Karri, spent threeweeks in Southern Mexico this August, in search of unique Mexicantreasures. They are appreciative of the recent recognition as the“Best South of the Border” shopping destination bestowed upon theirstore by Tucson's American Society of Interior Designers, and areeager to maintain a level of excellence. They continue to importfurniture upholstered with beautifully embroidered fabric fromOaxaca and Guatemala that will colorfully accent any room. Anunparalleled selection of intricate “Day of the Dead” Katrinas, someup to three feet tall, make for interesting gifts. Lacquer-ware fromOlinala, pewter, Amate paintings, and intricately painted plates fromGuerrero are found throughout the store. They recently procuredworks from several artists found in the premiere reference guide onMexico’s finest artisans, “Great Masters of Mexican Folk Art.” Manybeautiful carved saints, museum certified religious oil paintingsdating from the 18th century, and folk art are amongst their variedcollection. If you appreciate gallery quality inventory at direct importprices visit Zócalo.

This season Zócalo is happy to announce a specialfour-day showing of Ruby Firecat signature bags, from Nov. 27-30.Ruby’s exquisitely finished bags receive worldwide recognitionfor their workmanship.

Custom orders accommodated.

520.320.1236

Tis The Season to Shop for Year-Round GiftsTis The Season is a year-round gift and holiday store. Opened atBroadway Village in September 2003, Tis The Season moved totheir new location at Swan and Sunrise in the Safeway ShoppingCenter May 2008. Year-round items in-store include Meri Meri andPatience Brewster greeting cards, gifts for baby, wedding,birthday, anniversary, garden, home decor, hostess, Mother'sday, and graduation; hard to find retired Fitz and Floyd pieces areavailable as well.

Tis The Season has the largest variety of Mark Robert's Fairiesand Elves, and Department 56 Krinkles in the state. During theholiday season, see their fabulous selection of unique Halloweendecorations; their beautiful fall and winter wreaths, and their lovely,different-themed Christmas trees. Tis The Season carries LarkspurLane collectibles, and during the Christmas season, Limited Edition“Katherine's” Santa's, as well as the largest array of Southwesternornaments throughout the year.

Stop by to see Tis The Season’s wonderful gifts!

520.326.6646

Rug Décor of Tucson: InternetPricing at a Full Service StoreAt Rug Décor of Tucson, you can see, touch, and feel your rugbefore you buy it. And with their Internet Price Match Guarantee,you won’t pay a penny more than Internet pricing. As a locallyowned, national retailer, they offer the customer the absolutebest values and the most exceptional selection of area rugs.Their goal is to provide all of their customers with a comfortableand successful shopping experience. Their design and sales staffcan help you find something that is uniquely you—whatever yourlook, whatever your budget. Rug Décor is located at 7607 N.Oracle Road, Suite 131, in the Oracle Crossings shopping center.Showroom hours are Monday through Saturday, from 10 A.M. to6 P.M., and Sunday, from noon to 5 P.M.

520.219.1129 | area-rugs-tucson.com


NEWS & NOTESC.I. Chu’s CelebratesNine YearsC.I. Chu’s Mongolian Barbeque owner andChef Calvin Chu would like to thankTucsonans by offering 10 percent off any mealpurchased this month in commemoration ofthe restaurant’s ninth anniversary.

Using fresh, locally-grown and organicvegetables, Chu’s dish options are endless.The restaurant reinvents the traditionalbuffet by letting patrons choose whichfresh ingredients they want in their mealand Chu prepares their meals right in frontof them on a wok.

Chu has two operating locations:7039 E. Tanque Verde Road and 4540 E.Broadway Blvd.

Be sure to stop by and experience afresh, healthy, and delicious meal.

520.881.4798 (Broadway Blvd. | Tucson)

520.886.8619 (Tanque Verde Road | Tucson)

Find Artwork for Your Floors at Karimi Rugs Find just what you’re looking for at KarimiRugs! Amir Karimi, owner of Karimi Rugs, hasbeen an interior design consultant for morethan 25 years. Stop by the store, located inthe Copenhagen Plaza, 3630 E. Fort LowellRd., to view Karimi’s large selection of qualityrugs. The expansive array includes Persian,Turkish, Tibetan, and Navajo-style rugs, aswell as antique rugs and Kilims.

Serving not only Tucson, Ariz.,customers, but customers throughout thecountry for nearly 20 years, Karimi Rugsoffers free delivery of purchased rugs,service, and repair of rugs. They alsoprovide free estimates to clean or restoreyour valuable rugs, preserving the beautyand value of your floor coverings.

Let Karimishow you serviceand craftsmanshipthe way it oncewas! Be sure toask Karimi aboutmonthly specialsas well.

520.319.8280 | www.rugstucson.com

MEALS OF THE SEASON


Exemplifying the true essence of authentic and fresh fare is Mina’sThai Restaurant. As Hingst crafts Green (chicken) Curry and TofuCurry for our fall Meal of the Season, he innovates traditional, Thai-influenced cuisine he grew up watching his mother, Mina, create.

Since age 12, Hingst has been working in the restaurantbusiness. “My mother taught me how to cook,” he says.

A natural cook like his mother, Hingst begins our meal bychoosing fresh, quality ingredients. “We go to the grocery store andpick our own vegetables each week,” he says.

Readying each curry to be cooked in a hot frying pan, Hingstgathers a half tablespoon of curry paste, half cup of coconut milk,two tablespoons of sugar, two tablespoons or fish sauce, four-to-fivebasil leaves, a piece of chicken, two pieces of tofu that he cut intocubes, half of a bell pepper, one cup of bamboo shoots, and a half

cup of frozen peas and carrots. “If you want to make the dish Vegan,” says Hingst, “you can

substitute the fish sauce for thin sauce.“Both dishes are also wheat free, fresh, and authentic,” adds

Hingst smiling. “They are the more popular dishes.”Moving forward, Hingst then takes a hot frying pan, adding the

half tablespoon of curry and a touch of coconut milk so that the currycan form. He then adds the half cup of coconut milk and the chicken.

“The chicken doesn’t have to be pre-cooked,” says Hingst, “butyou can partially cook the chicken before adding it to the curry.”

After allowing the curry, coconut milk, and chicken to simmerin the pan, Hingst adds the sugar, fish sauce, and basil leaves. As adistinct aroma of curry with a touch of sweetness fills the air, Hingstthen tops off the Green (chicken) Curry with vegetables.

Uniquely Fresh

Sharing traditional Thai fare with Tucsonans is but one of the many reasons why Stephen Hingst, Executive Chef of Mina’s Thai Restaurant,

finds crafting cuisine he grew up with rewarding.

BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA


“For those that don’t like their curry too spicy,” says Hingst,“you can add more coconut milk or use less curry.”

In another frying pan, Hingst performs the same tasks, but addstofu instead of chicken to create the second main dish—Tofu Curry.

“I’m used to eating these dishes,” says Hingst. “I eat Thai foodall day, it’s healthy for me, and I like that it doesn’t have a lot ofpreservatives; everything’s fresh and it’s a lot better for you.”

After preparing each curry, Hingst turns down the stove’s heatand takes two, round, white serving bowls to display his colorful,fresh curries.

In each bowl, Hingst spoons a generous amount of Green(chicken) Curry and Tofu Curry. With aromas still lingering in the air,he garnishes each curry with more vegetables. A small bowl of whiterice is also served with each curry.

“I like the color on plates, that’s why I pick different vegetablesto use,” says Hingst smiling, “it makes it look prettier.”

Suggesting that curries in general can be eaten all year-round,Hingst says, “I make my curry a little sweet. I don’t really like theheavy, rich curry taste.”

Hingst adds, “To pair with the curries, a Thai Ice Tea, a SinghaThai Beer, or Thai Wine is good. The wine was made to go with theThai flavors of the food.” The restaurant also offers select beer fromVietnam, the Philippines, Japan, and Malaysia.

In addition to Green (chicken) Curry and Tofu Curry, Mina’sThai Restaurant offers an array of other healthy, fresh dishes,including vegetarian dishes. Entrees include Pha Ram Long Song,marinated chicken breast with rice, spinach, and peanut sauce; PadKing Sod, chicken, beef, or pork with ginger, garlic, onions, bellpeppers, mushrooms, and celery; Pla Lad Prig, trout served with bellpeppers, mushrooms, bamboo shoots, tomato, and basil leaves;Honey Roast Duck, duck marinated in a special chef’s sauce, withspinach and pineapple; Gang Garee with Tofu, tofu with yellow curry,coconut milk, potatoes, and white onions; and more.

Besides the Tofu Curry, other vegetarian dishes include Pad PedTofu, tofu with red curry paste, bell peppers, peas, bamboo shoots,and basil leaves; Tofu Pad Thai, tofu with rice noodles, egg, beansprouts, and green onions, with crushed peanuts; and more.

But the menu doesn’t stop there. A full selection of soups,appetizers, additional curries, specials, and desserts, such asHomemade Coconut Ice Cream are also available.

At its current location for the past five years, Mina’s ThaiRestaurant originally opened in 1986. The restaurant is family-owned and operated by Hingst, his mother Mina, and father Mark.

The family then closed the restaurant after eight years, butcontinued to share their authentic fare with Tucsonans at specialevents. In 2002, they began looking for another restaurant.

After searching for the right venue for two years, Mina’s ThaiRestaurant settled in their current location on the Northeast cornerof Craycroft Road and River Road in the River Center.

Lunch is served Monday through Saturday, from 11:30 A.M. to2:30 P.M., and dinner is served Monday through Saturday, from4:30 to 9 P.M.

“I just like being able to cook food to let people try it. Thai foodis just good food, and I grew up with this food all the time, so beingable to cook what I grew up with and share it with others, I reallylike that,” Hingst says.

Mina’s Thai Restaurant (River Center)

5575 E. River Road, Suite 141 | Tucson

520.299.0453

GREEN/TOFU CURRY½ Tbsp curry paste½ cup coconut milk2 Tbsp sugar 2 Tbsp fish sauce4-5 basil leaves1 piece of chicken breast (or 1-2 pieces of hard tofu, cut into cubes) ½ of a bell pepper, sliced in strips1 cup bamboo shoots½ cup frozen peas, carrots

In a hot frying pan, take a ½ Tbsp curry and placeit in the pan. Then add a little bit of coconut milk tostart cooking/frying the curry in the pan. Then addanother ½ cup of coconut milk. Add the chickenbreast (or tofu). The chicken doesn’t have to be pre-cooked, but you can partially cook the chickenbefore adding it to the curry. Add 2 Tbsp sugar, 2tablespoons of fish sauce, and basil leaves to thecurry and chicken (or tofu). Top off the simmeringcurry with vegetables, such as bell peppers, frozenpeas and carrots. Serves 1 to 2.

MEALS OF THE SEASON


It’s never a dull moment with co-owner and Executive Chef JackAhern in the kitchen. His ability to craft and create American cuisinewith a pinch of unique flair has patrons coming back for more.

Ahern’s love and dedication of cooking is exemplified in ourMeal of the Season—Honey Chipotle BBQ Baby Back Pork Ribs withsides of broccolini and a full, baked potato.

The generous, full rack of ribs was also part of a $20 summerspecial Ahern promoted in the restaurant, but “the ribs are actuallyon the menu and can be eaten all year-round,” he says.

“We have some items on menu that are too heavy,” addsAhern, “but I think this is a refreshing dish in a sense.”

Reminding Ahern of a warm, relaxing summer evening, thesweet, honey chipotle ribs, broccolini, and baked potato capture the

essence of the southwest with their bold tastes and textures. Delivered to the restaurant, the ribs are put into a large roasting

pan and filled with water. Pickling spices, lemons, oranges, and limesare added to the water, and then the pan is covered with foil.

The ribs are then prepared so that the pork carelessly falls offthe bone.

“We usually roast them in the oven for about 2.5 to threehours,” Ahern says, “then when they come out we let them cool,take them out of the bath, and then wrap them individually to storein the freezer. That just prolongs the life of them instead of justleaving them in the walk-in [freezer].”

Attributing “a sweet and spicy flavor” to the ribs, Ahern sayssmiling, “The pork itself literally falls right off the bone, so there’s no

Tastes with Flair

For co-owner and Executive Chef Jack Ahern of Ric’s Cafe, innovating American cuisine is but a simple task—

one that’s exciting and adventurous. BY JENNA CRISOSTOMO | PHOTO BY YVONNE MANGLONA


pulling or yanking with the knife. ‘The fall apart ribs,’ those are thegood ones.”

As one of the restaurant’s top sellers, the ribs wouldn’t be completewithout its flavorful counterpart—Honey Chipotle Barbecue Sauce.

With soups and sauces being some of Ahern’s favorite foods toprepare, it was only natural to create and incorporate his HoneyChipotle Barbeque Sauce with the ribs.

“There is a story,” says Ahern laughing. “I just broke my legabout three months ago, so I was just at home, and I didn’t havemuch to do, so I played around with a bunch of things at home andcame up with the barbecue sauce.”

In order to make his Honey Chipotle Barbecue Sauce, Ahernuses two cups of Ketchup, a half cup of light molasses, a third cupof Bourbon, a quarter cup of Dijon, three tablespoons of hot sauce,two tablespoons of Worcestershire, two teaspoons of paprika, oneteaspoon of garlic powder, and half of a red onion, diced.

Once he’s gathered all of his ingredients, he combines them ina large sauce pan on medium heat. He then brings the sauce to aboil, and turns down the heat so that the rich sauce simmers. Hethen lets the sauce slightly thicken. The sauce can then be stored ina refrigerator for up to a week, says Ahern.

“I’m big on sauces,” adds Ahern.Aside from the palatable ribs, slathered with the Honey Chipotle

Barbecue Sauce, the baked potato and broccolini give the dish itsfinal touch.

“The broccolini is steamed, then tossed in light butter and alittle bit of salt and pepper,” says Ahern. “That’s it, and you can’t gowrong with that.”

Ahern suggests pairing a glass of wine or a nice, cold beer suchas Fat Tire with the dish.

Inspired to cook by his patrons, Ahern listens to his customers.“I do a lot of requests from clientele as to what they would like

to see,” says Ahern. “A lot of our clientele are like ‘kiss it,’ basically,‘keep it simple.’”

Before deciding to make his way into the culinary field, Ahernstudied anthropology. Not “too excited at the time” aboutanthropology, Ahern turned to study restaurant businessmanagement, and although he didn’t graduate from college orattend any prestigious culinary academy, his hands-on training withdifferent chefs led him to where he is now.

Introduced to the culinary field between 1978 and 1979, Ahernat that time was learning how to cook “spa cuisine” at CanyonRanch, he says. He worked alongside Peter Campbell, who Ahernconsiders a “mentor.”

Learning to cook under Campbell, Ahern worked his way up theladder for seven years at Canyon Ranch. He later became the kitchenmanager. Ahern has also held positions at Loews Ventana CanyonResort, Omni Tucson National Golf Resort, and Westin La Paloma Resort.

Ahern worked at Ric's Cafe since 1997, before he and his wifepurchased the establishment in 2001.

Although the cafe isn’t named after Ahern, his American cuisinedishes are coupled with original “Ric” meals.

In a previous interview for the fall 2008 issue of Arizona GroumetLiving, Ahern said, “I never changed the name because we alreadyhad established clientele. The restaurant has been here for almost 19years, and sometimes when you change the name of something,people get scared and you have to start all over in a sense.”

Some menu items that shouldn’t go unnoticed includeappetizers such as the Coconut Shrimp and the Smoked SalmonPlatter; Jack’s Homemade Soups; main courses like the Chicken

Mushroom Marsala, Stuffed Filet Mignon, Charboiled Salmon, PastaPomodoro, and Veal Picatta; and sandwiches such as Ric’s Rueben,the Monte Cristo, and the Black Angus Burger.

Ric’s Cafe is open Tuesday through Saturday, 11 A.M. to 9 P.M.,Sundays for brunch, 8 A.M. to 3 P.M., and closed Sunday evenings andall day on Monday. The venue is also host to an assortment of specials.

On Fridays and Saturdays, live music can be heard at therestaurant from 6 to 9 P.M. “There’s no cover charge,” Ahern says,“and you don’t have to eat even, you can just come and have somebeverages.” Also on Friday evenings, an all-you-can-eat fish fry isavailable, and “on Saturdays, we’re starting to push red king crablegs,” adds Ahern.

Other weekly specials include slider night on Tuesdays with“little miniature hamburgers, homemade chips, with lettuce garnish,and cheese available also,” says Ahern, gourmet, Sonoran hotdogson Wednesdays, where patrons can “put on the fixings,” making hotdogs wrapped in bacon, with onions, tomatoes, jalapenos, cheddarcheese, and mayonnaise, and 35 cent wing night on Thursdays (atthe bar only).

Ric’s Café (River Center)

5605 E. River Road | Tucson

520.577.7272

BARBECUE PORK RIBS

4 racks (12) bone pork ribs¼ cup pickling spice1 lemon, halved1 orange, halved1 lime, halved

Place ribs in a large roasting pan. Fill with water until ribs are justcovered. Add spice and squeeze fruit into the water. Cover with foiltightly and place in oven at 350 degrees Fahrenheit. Bake for at least2.5 hours or until the meat can be poked with a fork easily. Removefrom oven trying not to spill any water. Remove ribs from pan andplace on a sheet pan. Coat with homemade Honey Chipotle BarbecueSauce. You can bake or cook on the grill at medium heat. Watchclosely as not to burn. Serves 1 to 2.

HONEY CHIPOTLE BARBECUE SAUCE

2 cups Ketchup½ cup light molasses⅓ cup Bourbon¼ cup Dijon3 Tbsp hot sauce2 Tbsp Worcestershire2 tsp paprika1 tsp garlic powder½ red onion, diced

Combine all ingredients in a large sauce pan. Turn heat to medium,bring to a boil, then turn down heat to a simmer. Let cook untilslightly thickened. Makes about 3 cups of sauce. Can store inrefrigerator for up to a week.

PROFILES


Hong My La is an artist. She works with silk flowers, natural woods,and other materials to create gardens that never die andarrangements that take one’s breath away. Hong began makingindividual arrangements for customerswhen they came into her 99¢ store onSpeedway Boulevard. Soon that was allshe seemed to be doing. Her husband,Paul Stewart, decided she needed moreroom to work, and much more room toshow off her artistry. He had alreadypurchased, as an investment, a storefront at 4145 E. Grant Road, but had notyet determined how to grow thatinvestment or what type of business toplace in it. Hong’s arrangements and hergrowing clientele decided for him. As itbecame more and more evident that Hongcould fill the building with silk flowerarrangements, Stewart began looking for products he could displaythat would compliment Hong’s arrangements—and Silk Gardens wason its way.

The store opened in December 2008 and although the economyis not at its best for many businesses these days, Silk Gardens is

doing well—primarily through word-of-mouth. Customers tellStewart that the prices are almost one-half the cost and of a higherquality than other businesses in Tucson, Ariz., offering silk materials.

Additionally, Hong and Stewarthave been asked to decorateentire patios, from furniture to silkarrangements, using Hong’sartistry to create rooms thatevoke simplicity and peace. SilkGardens has also been asked todecorate business areas. Chic NailBoutique in Oro Valley, Ariz., willhave Hong’s arrangementsdisplayed during the boutique’sopening weeks.

Silk Gardens also sells thematerials for customers to maketheir own arrangements. The

materials come from Alaska, Kansas, and Europe—to name a fewsources. The store stocks natural wood stems, as well as creatingtrees with natural wood trunks and stems, blended with nearlyinvisible waxed-in branches, leaves, and blossoms. Stewart also sellsa line of fountains that are as lovely as they are functional.

Silk Gardens—Flowers and Art in a Bower of Beauty

Located in the heart of downtown Tucson, Ariz., Café 54 serves thecommunity in more ways than one. In addition to serving up freshand innovative fare, the cafe also functions as an on-the-job culinarytraining experience for adults recovering from serious mental illness.

“We are a cafe with a cause,” says Mindy Bernstein, executivedirector of Café 54.

The primary goals of the cafe, in addition topleasing customers' palates with its “nouveauSouthwestern” dishes, are to help reduce thestigma associated with mental illness and toprovide employees with real-life work skills thatwill help them succeed in the workforce.

“The cafe is a venue not just for good food,but for people to rebuild their lives—the mostimportant mission here is helping people in theirrecovery,” Bernstein says.

Some trainees may be working for the firsttime, while others are looking for re-entry to thejob market.

“The stigma associated with mental illness can lead to a personfeeling broken, with a lack of self-confidence,” says Debbie Tingley,program manager at Café 54. “We see them walk in here with theirhead down, but it’s not long until they are taking on tasks andstanding tall.”

The tasks that trainees take on are varied, but all are realrestaurant jobs, says Bernstein. They work as servers, bussers,cashiers, food runners, dishwashers, and prep chefs and they all“take pride in what they do. The service is different here than at any

other restaurant because the workers are extremely enthusiasticabout what they are doing,” Bernstein says.

That level of enthusiasm is also apparent in the quality of foodthat Executive Chef Michael McCord serves at Café 54.

The menu is ever-changing, depending on what is fresh thatday. One thing that remains a constantis the complimentary homemaderosemary rolls, a customer favorite.

“People come in just for the rolls,”Bernstein says. Each table is set withbottles of extra-virgin olive oil andbalsamic vinegar to complement thealmost-famous rolls.

Other favorites include the goatcheese tart, the Greek beef salad, andthe lobster roll.

The menu always includes a varietyof salads, sandwiches, and soups,ranging from a spicy black bean burger

to a classic Caesar salad. The desserts are ever-changing as well;two of the current favorites are the flourless chocolate cake and theginger crème caramel.

Everything served at Café 54 is fresh. Nothing comes out of acan, says Bernstein, and those fresh flavors are reflected in the food.

“We also try to buy organic and locally whenever possible,”Bernstein says. “We use local tomatoes, cucumbers, and mixedgreens in all our salads.”

The restaurant's aesthetics were designed to provide a calming,

Café 54: Good Food Pairs with a Good Cause


PROFILES

The walls of Silk Gardens arefestooned with artwork ranging frompaintings to iron work, all of which are forsale. On the walls Stewart has art displayedfrom lovely prints, to wrought irondecoration, to original student paintingsfrom the Southwestern League of Fine Arts.He does this without charge. Each studenthas a month in which to display four to sixpaintings and experience their first galleryshowing. He also takes such things aspottery and figurines on consignment,without any charge of mark-up.

The artistry that Hong My La offers toTucson is matched only by the hearts of itsowners. The store is filled not only withbeautiful merchandise, but with the beliefthat beauty comes from within and whenexpressed, creates more beauty. Not just astore, Silk Gardens, open Monday throughSaturday, 9 A.M. to 7 P.M., is theintegration of art, heart, and businessacumen—a work of art in and of itself.

Silk Gardens

4145 E. Grant Road | Tucson

520.326.1644

comforting atmosphere, while fitting in withthe downtown arts district that it callshome. An exposed brick wall is adornedwith artwork produced by members ofTucson's mental health community as wellas Café 54 trainees.

The atmosphere is casual yet refined—order an item from the blackboard menu atthe counter, take a seat at any one of thebistro tables, and wait for a friendly server tobring your food. Customers dining on a lunchbreak can rest assured that the service willbe speedy, while those with a little moretime to spare are welcome to relax andpeople-watch through the picture windowsthat look out onto Pennington Street.

In addition to the downtown location,Café 54 operates a second location at theTucson Botanical Gardens from Octoberthrough April. Café 54 also offers a cateringservice, and because of its status as anonprofit, all catering is tax-free. Thedowntown location is open Monday throughFriday from 11 A.M. to 2 P.M. ComeOctober, the Tucson Botanical Gardenslocation will be open seven days a week,from 10 A.M. to 2 P.M.

Café 54

54 E. Pennington St. | Tucson

520.622.1907 | www.cafe54.org


PROFILES

Head north on Oracle Road, into Oro Valley, Ariz., and you’ll find a smallpizzeria, tucked into the corner of the Trader Joe’s shopping complex.Behind the stained glass window, La Madrina Pizzeria has been servingup New York-style pizza to Tucson’s Northwest side since 1985.

“I always enjoyed just tossing pies,” says Brandon O’Leary, ownerof La Madrina.

O’Leary has been tossing pies for most of his life. After some timein Phoenix post-high school, O’Leary moved back to Tucson, Ariz., andjoined the La Madrina staff. When the previous owners told him theywanted to sell the pizza shop, O’Leary purchased La Madrina with somehelp from his father in 2004. He officially took over the reins at LaMadrina on a Friday the 13th and had the busiest day the shop hadseen in six months.

“It’s been a heck of a ride. It’s definitely a fun industry, but highstress,” O’Leary says. That stress revolves around battling today’s sloweconomy and the difficulty of doing business in a hard-to-spot locationin Oro Valley.

However, O’Leary stresses that the restaurant will continue tosucceed because of the quality of La Madrina’s food, the positivecustomer service, and the restaurant’s nearly 25-year history. A smallstaff helps to ensure the restaurant’s high standards. “We’ve been givinggreat customer service and we stand behind our product,” he says.

That product is La Madrina’s traditional New York-style pizza and a

variety of other options, includingpasta and sandwiches. The pizzasauce and dough are made in theshop, with no added sugar,unlike most pizza recipes,explains O’Leary. La Madrina isalso one of the few places in townto offer a white pizza, featuring ahomemade garlic butter sauce,ricotta, and mozzarella. O’Learyrecommends topping the whitepizza with tomatoes and basil.

For O’Leary, the best partof making and serving pizza ishaving other people appreciatehis food. The best compliment heever received on his pizza camefrom a customer who told him toleave Arizona and move to NewYork where his talents would be appreciated. “It means a lot knowingpeople out there are supporting you,” says O’Leary.

The restaurant’s patrons especially love to show their support ofthe La Madrina Supreme pie and the La Madrina Favorite pie. The

La Madrina Pizzeria Serves Up a Slice of New York

Well into its 48th year, Carson Concrete Specialists Inc. (CCS)continues its successful strive as a local family business, offeringTucsonans the same quality service and products over the years.

“It’s definitely a team effort,” says John Carson, CCS’ currentpresident and owner, about the family company. CCS was foundedin 1961 by John’s father, Dean Carson.

“We all get along very well, which I think is a unique thing,because with a family business, there’s a lot of them where theydon’t get along,” adds Carson. “We all have our specialties and feedoff of each other, and we all have been here for many years.”

Carson took over the role as president and owner after hisfather retired for almost 10 years, but made his start in the companyat the early age of nine years old.

“I never had another job, let’s put it that way,” says Carsonlaughing. “I started full-time when I was 17. By then I was a full-fledged finisher. I worked summers, school vacations … by thetime I graduated from high school, I tried college for about ayear, then I ended up getting married, having kids, and then Ijust stuck with it.”

But Carson isn’t the only family member that’s seen thecompany grow over the years. Carson’s uncle, Leo Carson, has beenwith the company since its early beginnings. He worked with Deanand is now the company’s vice president. Carson’s cousin, SamCarson, has worked with CCS for a number of years as well, and isthe vice president of operations. Also adding to the CCS family isCarson’s sister, Susan Hicks, office manager.

“We’re a family business,” says Carson firmly. With a full-time crew of about 19 employees, CCS provides

high-quality, high-end concrete work. From colored concretedriveways to unique concrete signs, CCS remains a premiercompany in the Tucson community.

“We have a very good reputation in town,” says Carson. “We doa lot of color concrete, different finishes … it’s kind of what we’reknown for. There are a lot of people who are doing colored concretefloors, but we do all aspects of concrete, from commercial work toresidential work.”

Some commercial, “decorative hardscape” around townproduced by CCS includes work at Sentinel Plaza and Tohono ChulPark. The University of Arizona cornerstone concrete signs and PimaCommunity College signs are also hallmarks of CCS.

In addition to concrete signs, patios, and entryways, CCS has“literally done thousands of colored driveways in town,” says Carson,“a lot of homes, multi-million dollar homes.”

All in the Family: Carson Concrete Specialists Inc.


PROFILES

Supreme features sausage, pepperoni, greenbell peppers, onions, mushrooms, and blackolives. The La Madrina Favorite is topped withpepperoni, mushrooms, and extra cheese.

Though if you ask O’Leary what hisfavorite item on the menu is, he’ll tell youit’s the steak bombers, a La Madrina one-of-a-kind. Developed by a former LaMadrina cook, O’Leary describes it as a“cheesesteak sandwich with the breadbaked around it.”

Expect more great offerings from LaMadrina in the future as O’Leary finishesredecorating the restaurant and expandsthe menu. Artist Corinne DiGiovanni is inthe process of completing murals on theinterior walls of the restaurant and O’Learyplans to add more authentic Italian pastasto the menu.

La Madrina’s hours are Monday throughThursday, 11 A.M. to 8:30 P.M., Friday andSaturday, 11 A.M. to 9 P.M., and Sunday,noon to 8 P.M.

La Madrina Pizzeria

7872 N. Oracle Rd. | Tucson

520.742.2111

CCS has 40 different colors forcustomers to choose from for unique,colored driveways.

“Really, they (concrete floors) arecost-effective to do in comparison to tile orcarpet,” says Carson, “and over asphalt, it’sa permanent fixture; with asphalt, youreally only get seven to 10 years out of it.But with concrete, it’s forever.”

Also, with color concrete, “they blendreal well with the design” of homes in theSouthwest, adds Carson.

CCS charges about $6.50 per squarefoot for colored concrete, and about $4 persquare foot for standard, grey concrete.

With a majority of CCS’ business fromreferrals and prior customers, even in adown economy, “we’ve stayed steady,”says Carson nodding his head, “and rightnow, we’re busy, and booked out about 2.5months. We’re lucky I’ll tell you.”

Producing distinct, quality work is butone of many reasons why CCS remains oneof Tucson’s successful family companies.

“It’s a very rewarding job,” addsCarson smiling. “It’s nice to be in a job thatyou can look back and be pleased with it.”

3475 N. Dodge Blvd. | Tucson

520.325.0557 | www.carsonconcrete.com

[email protected]


PROFILES

Jaqueline Piikkila reopened Amereno’s Little Italy in September2008 with a goal of continuing the “Amereno tradition”—one thatencompasses not only distinct, authentic Italian cuisine, butquality service.

Amereno’s Little Italy was first established in 1998 byVictor Amereno.

“Before acquiring Amereno’s Little Italy, I was a big fan ofAmereno’s, and I would dine at Amereno’s quite often,” says ownerPiikkila, smiling. “After graduating from The University of Arizona, Iheard Victor was selling Amereno’s, and selfishly I didn’t want it togo into the wrong hands, because I didn’t want any of the integrityto disappear.”

Piikkila was first a partner with Victor and “Mama” Amereno,and then became the sole owner of the venue after it closed inSeptember 2006.

“I knew that Amereno’s had such a great product,” addsPiikkila, “and there’s really no other restaurant like ours in Tucson,nothing comparable to our style of cooking.”

Since opening Amereno’s Little Italy at its current location—2933 E. Grant Road—Piikkila has adhered to providing Tucsonanswith the best homemade, Southern Italian fare.

“The recipes were incorporated by ‘Mama’ Amereno, who wasraised in the Bronx,” says Piikkila, “so there’s a New York, East Coastflair to the cuisine that is very classical and traditional.”

Some very recognizable, Amereno favorites include the PolloRusso, which consists of pan seared chicken breasts sautéed withprosciutto, spinach, and provolone cheese in a roasted garlic, sage,white wine sauce, and served with angel hair marinara; the SalsicciaFranchino, a fresh sausage sautéed with bell peppers and onion inroasted garlic light tomato sauce; the Tre Fomaggi Lasagne, freshpasta layered with ricotta, romano, and mozzarella cheese bakedwith Amereno’s famous sauce (or with meat sauce); and more.

“We get a lot of compliments that the Tre Fomaggi Lasagne isthe best lasagna patrons have ever tried,” says Piikkila, but “youreally can’t go wrong with anything you choose off of the menu.”

All of Amereno’s dishes are made with the highest-qualityingredients, adds Piikkila. “We really do take time to search out forthese quality ingredients because we’re constantly testing thefreshness of our food and seeing if we can find anything fresher,” shesays. “We just really try to go above and beyond in providing thefreshest, quality ingredients possible.”

An integral part of Amereno’s fine cuisine is that the food is madeto order. “Nothing is frozen,” says Piikkila, “nothing is from a box.”

In addition to fulfilling entrees, Amereno’s also offers lusciousdesserts, such as Crème Brulee, Cannolis, imported Sorbet fromItaly, and homemade Cheesecake and Tiramisu made by “Mama”Amereno herself at home.

“I love sweets,” says Piikkila laughing, “I guess I was deprivedas a child.”

Rounding out the array of dishes and desserts Amereno’sshares with the Tucson community, the restaurant also houses a fullbar with select wines, beers, and Italian liquors.

“The wine selection really satisfies anybody’s palate; from thebeginners to the very experienced wine enthusiasts,” says Piikkila.“Our wines have been carefully selected to compliment the flavors ofour dishes.”

As for Italian liquors, “We have a wonderful range ofliquors, mixers that are freshly squeezed, not from the gunner,”adds Piikkila.

One such Italian liquor that Amereno’s carries that you may notfind at other establishments is Branca Menta, which Piikkila says, “isused if you have an upset stomach.”

“It makes them feel better,” she says, “and when you eat toomuch, you take a shot of that and it calms you, makes you feelbetter.” Amereno’s also has specialty drinks, such as the Amereno’sMargarita and the Sicilian Kiss, that “just sound good,” adds Piikkila.

With a reputable staff, Amereno’s Little Italy continues itstradition of fine cuisine and superior service.

“Most of my employees have been with us for at least fiveyears, some have been with us for 9 years,” says Piikkila. “Havingan established staff makes the service better, and relationships areformed with clientele … and that’s what you want when you go to arestaurant, you want to be around people that know you and treatyou well, kind of like family.”

Amereno’s Little Italy is open for lunch Tuesday throughFriday, from 11 A.M. to 2 P.M., for dinner Tuesday through Sunday,from 4:30 to 9:30 P.M., and closed Mondays. Patrons can alsoenjoy live music every Friday and Saturday, from 6:30 to 9:30P.M., and happy hour Tuesday through Sunday, from 4:30 to 6:30P.M. During happy hour, certain wines, beers, and appetizers, fromthe Fried Calamari to Bruschette, to Antipasto, are discounted,ranging from $4.50 to $6.

Amereno’s is not to be missed. Stop by and enjoy the authentictastes of Italy.

Buon Appetito!

Amereno’s Little Italy

2933 E. Grant Road | Tucson

520.721.1210 | www.amerenos.com

Mélange of Traditional Flavors: Amereno’s Little Italy


CHEFS SPEAK


fresh, high-quality sushi with a hintof Southwestern flavor.”

Moreno's menu featurestraditional sushi standards likeyellowtail sashimi and a spicy tunaroll, but Moreno steps outside thebox a bit when it comes tocreating dishes. Highlights of theAsian-Southwestern fusion includespicy tuna poppers, two jalapenoscut in half and stuffed with spicytuna and cream cheese, thenbattered and fried, and the danggood roll, which features shrimp tempura, cream cheese, andavocado, topped with a sweet chipotle sauce. The wonton tuna tacosare also a popular choice, Moreno says, and the kalbi ribs feature asauce that warrants recipe inquiries from customers.

“I am always trying new things in the kitchen; trying to masterdifferent items and techniques,” Moreno says. “My wife is half-Korean,so I have been learning lots of Korean dishes and working on makingmy own kim'chi [a spicy, pickled cabbage]. The mother-in-lawapproves,” he adds with a laugh. The kim'chi is now featured on themenu in dishes like bulgogi.

Moreno's love for sushi is due in part to his love for artistic food.“I am very fond of intricate, artsy foods. My mom is a cakedecorator, so I gained a lot of appreciation for attention to detail,”he says. “But the presentation of a dish really depends on the dishitself.” Some plates call for a clean, minimalist look, while others can

East Meets Southwest

For Executive Chef Dominic Moreno, fusing Southwestern andAsian flavors together only seemed natural when he decidedto open On A Roll Sushi Bar Restaurant, a sushi restaurantwith a Southwestern flair in downtown Tucson, Ariz.

Innovation and creativity are mainstays in the kitchen at On A RollSushi Bar Restaurant, thanks to Executive Chef and Owner DominicMoreno, who combines Asian cuisine with Southwestern flavors athis Tucson eatery.

“Being around flavors from different places for a long time inspiredme to bring lots of those flavors together,” says Moreno, whose mélangeof restaurant experience prompted him to open On A Roll in September2008. Moreno, a Tucson native, began cooking at home at a young age,preparing dishes for himself when his mom was at work. “My cookingbegan more as a necessity,” Moreno says. Once he discovered he hadtalent in the kitchen, Moreno began work in a variety of restaurantsthroughout Tucson, where he was born and raised.

“I've done a little bit of everything when it comes to work—lotsof kitchen jobs, hotel jobs—my training as a chef has been life,”Moreno says.

After spending five years in Phoenix working for a producecompany, Moreno and his wife moved back to Tucson and decided to“do something for ourselves,” he says. Moreno, who learned sushipreparation and wok-cooking skills in past jobs, saw a need for an“elegant, contemporary, calming environment where people can enjoy

though I graduated college as anengineer, my experience and love forthe industry was too great for me toget out of it.”

Geography may have alsoplayed a part in Karropoulos’ ultimatechoice to become a chef, rather thanan engineer. Karropoulos has beencooking professionally since 1994after earning his proverbial ‘wings’ inthe New York City-New Jersey metroarea, or “the Mecca of great food anddining,” according to Karropoulos. Inthe end, Karropoulos loves creating and he loves pleasing his guests.

“Cooking for me is the definitive form of art. It is the best way thatone can create a culinary accomplishment,” says Karropoulos. “I just lovethe reaction that I get from people when I visit their tables and introducemyself to them. As a dining operations director and an executive chef, Ihave come to realize that food is the best way to people’s hearts. Don’tforget the old saying ‘the way to a man's heart is through his stomach.’Well, let it be known, that the way to everyone's heart is through his/herstomach, both figuratively and literally.”

After spending nearly 15 years in the New York City metro area,Karropoulos departed from the East Coast and in September 2006 washired at My Big Fat Greek Restaurant. My Big Fat Greek Restaurant hasgrown from a novel concept to a young and burgeoning string of verysuccessful restaurants. Both Tucson locations are open seven days aweek, from 11 A.M. to 8 P.M. “We offer a novel but not over the topatmosphere, upscale but not pretentious. Our restaurants offer a vibe

Family, Food, and Atmosphere

Born and raised in Athens, Greece, My Big Fat Greek RestaurantGeneral Manager and Executive Chef Lefty Karropoulos brings hisdrive for perfection and desire to please diners to Tucson, Ariz.

My Big Fat Greek Restaurant was smart when they chose theingenious name for their restaurant, playing on the Hollywood box officesmash hit movie, “My Big Fat Greek Wedding.” Since opening their doorson River Road two years ago, My Big Fat Greek Restaurant has openedon the Eastside of Tucson, at Broadway Boulevard and Kolb Road, and isplanning on opening in Sierra Vista this fall. One of the best decisions andideas—aside from the clever name choice—My Big Fat Greek Restaurantmay have made was to hire Greek born-and-raised General Manager andExecutive Chef Lefty Karropoulos.

Coming from a family that loves to cook, including a fewprofessionals, Karropoulos was almost destined to become a chef. Withhis family's background and obvious love for cooking, one would thinkthat Karropoulos would have immediately entered the culinary world, butthat was not the case. Karropoulos worked various jobs within the foodand beverage industry while working towards his degree, in engineering,not culinary arts or an associated field. In the end it was the love of theindustry and relationships forged while working his way through collegethat proved too much and Lefty found himself staying.

“My uncle, who was a pastry chef, helped me start,” he admits.“Working in New York and New Jersey proved extremely beneficial forme. I have worked with so many chefs that [I] can’t even remember. Thegood thing is that I gained knowledge from each one of them. Even


CHEFS SPEAKreally be “dressed- and sauced-up,” Moreno says.

A current favorite preparation technique of Moreno's is wok-searing. “It was a challengeto learn how to use a wok, how to get the flame to just the right temperature and then keep itgoing,” he says. “But one of the most popular things on our menu is one of our side dishes—the woked veggies. People come in and order sides of the veggies all the time.”

Moreno's menu is broad, and does not change frequently, but adventurous eaters can alwaysopt for something off the sushi special board. The board is forever changing and always includesthe freshest ingredients, he says. “In the culinary world, there is always a base of dishes that youwork from, and then you manipulate those dishes to your own individual taste. There are so manydifferent elements you can throw in to create a unique flavor or taste, the ideas sometimes seemendless,” Moreno says.

Moreno does not have one signature dish, he says, because people are very particular aboutwhat type of sushi they enjoy. “I try to make sure that every dish could be a signature dish,” hesays. “Our signature would probably be our ability to offer so many different styles of food. We doteriyaki, noodles, basic rolls like the California, dressed-up rolls like the Vegas, seasonal oysters,sashimi, the list goes on.”

When Moreno talks about the kitchen at On A Roll, and all that it produces, he always usesthe term “we,” reflecting the importance of his staff to him. “We have been really lucky to be ableto create our own chefs,” he says. “They started new here and we trained them, so we are all onthe same page when it comes to what we're doing in the kitchen.”

That cohesiveness is certainly apparent in the plates coming from Moreno's kitchen—it isobvious that quality and variety are important to him.

Even with such a plethora of items on his menu, Moreno says that he has a lot more to offer.“I think we have actually been fairly conservative so far in our offerings—we didn't want to showall of our hats too soon.”

On A Roll Sushi Bar Restaurant

63 E. Congress St. | Tucson

520.622.7655 | www.onarollsushi.com

and a feel that can best be described as ‘exciting’ in this culturally diverse state called Arizona.” Through the years, Karropoulos has come to the conclusion that the average guests are not

just going out for food, many go out for the experience. “A great chef must be an ace at selection,measurement, and the combination of the requisite ingredients that would achieve that enormousculinary feat,” Karropoulos explains. “I am such a perfectionist and so observant at all aspects, evenat FOH [front of the house] operations, that I will never miss a mistake on the décor, recipe or theway a dish was prepared. If I wouldn’t eat it, I wouldn’t serve it. I have had instances that I noticeda mistake on [a] plate from the other side of the restaurant. It is really crazy but it’s true; otherthan that, great homemade food, prepared with love, and paired with a very great personality anda fervent ingenuity.”

Every great chef tends to have that one signature dish that they do just a little bit better thaneverything else. “At My Big Fat Greek Restaurant, [signature dish] would have to be the moussakaand the pastichio which is a Greek vegetable casserole and the Greek lasagna respectively,” heremarks. “But I also love my New York Cheesecake recipe which has won awards as the best NewYork cheesecake in New York, New Jersey, and Connecticut.”

The complete dining experience is something that Karropoulos strives to give every one of hisguests. “Feel, sight, smell, sound, and taste should animate the diners’ senses,” he says. “Withsight being the first impression, I like to incorporate a variety of food textures. Making the mealyou prepared look visually appealing on its plate is directly related with creating a ‘feel’ for yourdish. Colors have to both harmonize and contrast each other.”

Karropoulos continues, “Bottom line is do you want your diners to experience a flawlessevent? Take advantage of every opportunity to highlight your ‘unique flavor experience.’ Flavorshould be the theme for the guest's entire dining experience, because, ultimately, flavor, along withseamless service, is what dining out is all about.”

My Big Fat Greek Restaurant (Two Locations | Tucson)

95 W. River Rd. | 520.888.0428

7131 E. Broadway Blvd. | 520.722.6000

www.mybigfatgreekrestaurant.com

BODY BEAUTIFUL


Treat Yourself at Bliss…the salonHas your summer gone by too fast and you haven’t pamperedyour hair, skin, and nails? It’s not too late to give yourself whatyou deserve. At Bliss…the salon, owners, Katrina Coffman andJill Odell, have placed an emphasis on using environmentally-safe products, and developing staff by offering quality,contemporary training. As a result, in their fifth year of business,Bliss…the salon has gained an outstanding reputation whileserving families, wedding parties, new and returning clients.Whether you need a manicure, pedicure, facial, a new cut, newstyle, or any of the other varieties of services, the Bliss team isready to make you look and feel your best with servicescustomized for you. Your next visit to Bliss…the salon is sure tobe a positive, memorable customer experience. To schedule anappointment or consultation call 520.690.9000. Consider visitingBliss…the salon on “Color Frenzy Friday” where you will receiveyour color for half-price with a full-priced hair cut, and a half-priced pedicure with a full-priced manicure.

520.690.9000 | www.blissthesalon.com

Canyon Ranch Launches Canyon Ranch SpaClub at SeaCanyon Ranch launched the Canyon Ranch SpaClub at Sea, a newdivision of the famed health and wellness company based in Tucson,Ariz. Rounding out its offerings, this at-sea division will enable CanyonRanch to introduce itself to a new audience as well as offer anadditional type of experience to its existing guests.

In August, Canyon Ranch SpaClub debuted fleet-wide aboardOceania Cruises’ Regatta, Insignia and Nautica.

Additionally, Canyon Ranch is developing a SpaClub aboard thenewest member of Oceania’s fleet, Marina, set to debut in late 2010.The SpaClub will feature a fitness and wellness facility comprised of16 treatment rooms, juice bar, men’s and women’s locker rooms,thalassotherapy pool, and more.

Shipboard guests will also experience Canyon Ranch while theydine. Corporate Chef Scott Uehlein works with Cunard’s culinary staffto design nutritious spa menu selections offered aboard Queen Mary2; and Oceania will also feature Canyon Ranch-inspired healthymenu offerings aboard Regatta, Insignia and Nautica in April andMay, 2010 and aboard Marina in late 2010.

800.742.9000

Hairspraz Thanks TucsonOn behalf of the girls at Hairspraz, we would like to thank Tucson,Ariz., for letting us be of service to you. Now that September is here,we are coming up on our first year anniversary in November and ithas been a very successful year so far. Thank you!

As fall approaches, we are offering everything needed to getyou ready such as hair coloring, highlighting, perms, cutting andstyling for the holidays, and also manicures, pedicures, and full bodywaxing. Please call 520.290.8112 for an appointment. Annabelle,Debbie, Erika, and Ginnie are here to serve you with a smile.

520.290.8112

Pamper Yourself at Sun MistYou can now achieve that healthy glow without exposing your skinto the harmful UV rays associated with the sun and traditionaltanning beds. Sun Mist's premiere tanning boutique offers a natural,flawless mist-on tan that’s UV-free, fast, and easy, giving you thatperfect tan every time.

Sun Mist is more than just a tanning salon, however. Their spaprovides a wide range of services and treatments designed topamper you from head to toe. Let Sun Mist’s caring andknowledgeable aestheticians indulge you with deep-cleansing, ultra-hydrating, or anti-aging facials. Experience for yourself their uniqueParisian Body Polish. This exfoliating treatment uses exotic,imported crushed pearl cream that will leave your skin smooth, softand youthful. A visit with Sun Mist’s experienced and professionalmassage therapists is just what you need for a soothing, relaxingretreat aimed at restoring energy and providing healing and balanceto mind, body, and soul.

520.885.6478 | www.sunmisttan.comResults Are ProofFor more than 36 years, Performance Fitness Systems’ programshave been going by facts and working knowledge, not theories.They actually teach how to be independently in charge of yourhealth and fitness. Imagine a program that can not only give youthose much-desired quick and visible external results, but alsodelivers long-term healthful internal results.

The body produces a new stomach lining every four days, anew layer of skin every 28 days, and every cell is totally replacedin about 16 to 18 months. This means we can be a totally newperson from the inside out. Our bodies are a renewable resource!

Whether it is illness and trying to get well, or athletics at a low leveltrying to become professional, it’s all human performance. Whatever itis, when it comes to making those physical changes, PerformanceFitness Systems’ Web site name says its all—“ResultsAreProof.com.”

520.327.2929 | www.resultsareproof.com


BODY...Shanti Power Yoga:Your Yoga for TodayMore than ever, people are feelingoverwhelmed and burdened with the dailypressures of life. This onset of increasedstress is no surprise given the state of theeconomy and the many competingdemands for our time. It’s often difficult tofind the time to take care of ourselves. Buttaking care of ourselves has never beenmore important. Setting aside the economicrealities we face, 80 percent of health carecosts in this nation go to treating diseasesthat are preventable and often stress-related (Journal of Health Affairs).

At Shanti Power Yoga, they can help youface these challenges by helping reducestress, increase strength, and improvecardiovascular health. If you think yoga is forflexible people who just chant, meditate andsing, you may be in for a surprise. Power yogais a challenging workout for body and mind.And there is simply nothing more effectivethan yoga for mitigating the effects of painfulchronic injuries, diseases, and stress.

Power yoga compared to other formsof exercise provides a complete workoutaddressing all facets of your health. As iswell documented in psychological andmedical literature, true health and well-being encompass a fit body, relaxed mind,calm spirit, and community of friends. Bydeveloping these distinct but relatedfacets at Shanti Power Yoga, you can leada more productive, fulfilling life even withthe challenges we all face. Shanti PowerYoga offers classes for all levels of fitness,age, and yoga experience in a beautiful,spa-like setting.

520.544.0763 | www.shantipoweryoga.com

BODY BEAUTIFUL


Fall into New Color at Hair & Skin Studio It’s time to fall into new color. Autumn is a time of change: cropsare ready for harvest, kids go back to school, and colors beginto transform the city in preparation for winter. Yes, even inTucson, the fall colors are beautiful, especially at Hair & SkinStudio. They have a splendid range of vibrant colors fromPumpkin Birch to Red Maple, Chestnut Oak to Ebony Poplar, oneof which is just right for your outdoor activities such as applepicking, hunting for the perfect pumpkin, planning yourThanksgiving feast, and more. Nails for fall will be lookingfabulous in shades of “Suzi Skis in the Pyrenees,”“Conquistadorable Color,” or “No Spain, No Gain” from the new“Espaňa” collection from OPI. When you mention this ad, receivea complimentary manicure with your scheduled pedicure.

Hair & Skin Studio offers a full complement of hair services.Skin treatments include facials and microdermabrasion. Theyoffer natural nail services including pedicures. Their stylistsrange from seasoned experts to fresh new talent, all of whomapply their passion and experience to each service.

Don’t wait! Call today to schedule your next service andenjoy yourself in our warm and friendly atmosphere.

520.297.8292 | hairandskinstudio.com

Relax and Rejuvenate at Norb Peil Therapies Norb Peil Therapies LLC offers therapeutic massage and craniosacraltherapy to connect heart, mind, body, and soul. In a soothing studioreminiscent of a tropical beach resort, you are invited to completelyrelax as you enjoy a treatment specifically designed to meet yourneeds. Whether it be a relaxing massage, a helpful craniosacralsession, a chakra energy balancing, or a combination of methods,the massage you receive will encourage you to release tensions,renew your energy, and restore your soul.

Throughout the autumn season, Norb Peil is highlighting threespecialty massages. As an Arizona Gourmet Living reader you areentitled to a 10 percent discount by mentioning this article when youmake a reservation for one of these fabulous massage sessions.

With the Rock N’ Rain™ therapy, nine essential oils are usedand applied to the back with a very light rhythmic massage stroke,followed by warm packs combined with gentle rocking, footmassage, and gentle stretches to assist the body in finding itsnaturally balanced alignment. This therapy is very effective inhelping you to relax, release toxins, and bring structural,physiological, and/or emotional healing to the body.

During the Fire and Ice Stones massage, thermodynamic effects ofhot and cold stones are used to promote a deep relaxation that resultsin a sense of well-being and connection. Through a combination of stoneplacement and the use of stones in the massage, tensions are smoothedaway as you are invited to breathe deeply and enjoy the experience offeeling so relaxed you think you can be poured off the table.

The Ultimate Relaxation massage combines the Rock N’ Raintherapy and the Fire and Ice Stones massage. This full, two-hoursession will amplify the benefits of each therapy. You will love thebalancing and healing effects of the essential oils as they are carrieddeep into the muscle tissues to produce a longer lasting therapeuticeffect. As one client says, “I felt like I’ve been to heaven.”

Norb Peil Therapies LLC has been owned and operated by Peil, whois a nationally-certified and licensed massage therapist, for five years.Since his graduation from the Desert Institute of the Healing Arts, he hasearned certifications in Craniosacral Therapy, Autonomic CranialEnhancement, Energy Connections and Belief Systems Repatterning, andis currently studying Chi Nei Tsang, a traditional Chinese form ofabdominal organ massage. Because he has studied a variety of tech-niques and therapies, he brings a unique perspective to every session.

To reserve your time to relax and enjoy a mini-vacation of relaxingmassage therapy, you can contact Norb Peil Therapies by phone or textmessage at 520.954.0326, or by email at [email protected].

520.954.0326 | [email protected]


BODY BEAUTIFUL‘Thank You,’ European Hair Salon! Opened in 1985, European Hair Salon by Vasilé is your one-stop-shop for unique hair styles,cuts, and color. Owner and Stylist Vasilé “Stan” Florea has mastered techniques needed tocreate original hair styles for each individual.

Specializing in world-class color highlightsand haircuts, Vasilé teaches his craft in thestates and abroad in Europe. He’s trained inFrance, Italy, Germany, and Spain. In order tomaintain the salon’s repeat clientele, every sixmonths Vasilé introduces new hair cuts, color,and styles.

“After an endless search throughoutTucson for a hair dresser who knows what heis doing, we are very fortunate that we havefound Lydia and Vasilé, and their miracle-working European Hair Salon,” say customers Trudy and Jens Witter, Ph.D., owner ofAntiquepiano.com. “They should be genetically duplicated just to give people the experienceof the highest possible standards. We highly recommend European Hair Salon to everyone!”

Kelly Hardy, another customer, says, “Lydia and Stan (Vasilé) are great! I laugh theentire time I’m in the shop. It’s a good break from my hectic daily routine…every time, I justcan’t express enough, the joy I experience with Lydia and Stan.”

European Hair Salon by Vasilé is located at 6923 E. Broadway Blvd. Stop by todayand enjoy receiving a fresh, new hair cut and style, in a relaxing, welcoming, andrejuvenating atmosphere!

520.298.4247

‘Fit Happens atPlexus Pilates’ Owner Jamie Scerbo is pleased to bringPlexus Pilates to Tucson, Ariz. Plexus is anew pilates studio that began in Tucsonin fall 2008 and expanded to threeconvenient locations—Plexus Central,Plexus East, and Plexus Dove Mountain.

Pilates was created by JosephPilates during World War I with theintention of training for returningsoldiers. He recommended controlledmovements that improved soldier’shealth by stretching, strengthening, andstabilizing each area in the body, withspecial emphasis on the core and spine.

Today, many sports stars practicethe pilates method including ArizonaDiamondback’s star pitcher Curt Schilling.“…I started to understand the Pilatesterminology, the idea of working from yourcenter. By the third month I was morepowerful and flexible than ever before.And I'd lost 15 pounds,” says Schilling.

Pilates is a popular form of mind-body exercise that benefits everyone. Ithelps build lean and strong muscles,lengthens the body, reduces stress, andre-establishes balance and coordination.

At Plexus Pilates, they offer equipment-based pilates using the reformer, chair, andcadillac. Sessions can be private or semi-private ranging from one to four students perinstructor. They are currently offering morethan 30 percent savings when you purchasetheir grand opening specials and receive 30sessions for the price of 20! Call 520.PILATES(745.2837) or visit www.plexuspilates.comfor more information.

520.PILATES (745.2837) | www.plexuspilates.com

Most people do not realize that a flat roof is a two part system.Felt paper and tar are your water barriers, and white elastomericis your sun barrier. The sun barrier protects your water barrierfrom the harmful effects of intense sunlight. Most flat rooferstreat a leaking flat roof with elastomeric only, never repairingthe water barrier!

Randall’s Rubberized Roofing uses rubberized neoprene anda polyester fabric to fully repair any breaks in the water barrier.They then apply a double coat of a top grade elastomeric,enhanced with Titanium Dioxide for extreme reflection of

sunlight and therefore heat. Roofs in Tucson, Ariz., generally reach a temperature of

around 140 degrees Fahrenheit, but with Randall’s RubberizedRoofing coating, they can reduce this to 100 degrees!

The coating is backed by a seven year “no-quibble”warranty, is lightweight and incredibly durable. The coating isalso green and eco-friendly, with a nine to 10 year expected lifespan. The entire process is clean, quiet, and odorless!

520.419.2144 | www.randallsrubberizedroofing.net

PROTECT YOURFINE PROPERTY


ON THE VINE


beautiful rolling hill country of Southern Arizona. As the elevationbegins to climb and the temperature begins to drop, the scenery isincredible—lots of rolling hills and grasslands dotted withcottonwood, oak, and mesquite trees; an exquisite display of theSonoran high desert. You know you are heading into somethingspecial, so turn up the music and enjoy the view!

You know you are there when you come to the crossroads ofHighways 83 and 82 and a small town appears. Our first stop ofthe day was Canelo Hills Vineyard and Winery on Elgin Road wherewe met the proprietors, Joan and Tim Mueller. It doesn’t take longto realize that these friendly people are very passionate abouttheir wines, vines, and their neighborhood. Canelo Hills has beenaround since 2003, with Tim making the wine from the grapesJoan grows. Kathryn, their daughter does the marketing when sheis not doing an opera.

Upon arrival, Joan and Tim offered us a taste of their 2008Chardonnay. I am not normally fond of Arizona Chardonnay, so Iwas pleasantly surprised by this soft, fresh, easy drinking wine.Then, we tasted the 2008 Malvasia, which had a floral nose and atasty Gewürztraminer type body with a clean dry finish. It remindedme of the Argentine Torrontes wines that I am very fond of. MalvasiaBianca is an Italian white grape that grows really well in SouthernArizona. Next, we tasted their 2007 Sangiovese. This wine was light

Wake Up! Get out of bed! It’s Sunday! Grab a few friends and headout on the highway looking for adventure—you know the tune.

My favorite way to spend Sundays is to laze about, sip somebubbly, read the paper, and peck at some bagels and lox. However,there are so many great things to do in Southern Arizona, I findmyself having to shake my lazy bones once or twice, and get out andhave some fun. Daytrip! So where are we off to? Elgin and Sonoitafor some wine tasting and a good old fashioned Sunday brunch. It’stime to see what condition Arizona wine is in.

Here are some recommendations for your trip. Bring a cooler toplace the wine that you might buy. An absolute necessity at anytemperature, as a hot car can ruin that bottle of wine you just fell inlove with. Putting wine bottles in a wine case box in your trunk justdoesn’t make it. Bring a designated driver so that you can have morefun. Bring your own personal spit cup. Although the wineries willhave dump buckets on the floor, you need to be a spittoon championto make full use of them.

Leave at 9 A.M. sharp; it is rather early so you might want topick up some coffee and donuts on your way out of town. Don’t everbegin your wine tasting day on an empty stomach. Also, bring somegood oldies, cruising CDs to sing along with on the way there.

OK. Now you’re ready to hit I-10 East until you come toHighway 83 South. State Highway 83 takes you through the

BY JEANNE CHRISTIE

WINE CONSULTANT, WINE-OVATIONS

OUT & ABOUTin Southern Arizona

Arizona is the perfect climate for rosés and the Callaghan 2008Dry Rosé fits the bill. This wine is made from 100 percent CabernetSauvignon with a spicy cherry tang that refreshes. We were veryimpressed with all the red wines but our favorites included the 2007Claire’s—a blend of Mourvedre, Syrah, and Zinfandel that carries asoft zesty flavor of spice, earth, and wild strawberries. Also,Callaghan’s 2006 Caitlin’s, composed of Petit Verdot, Tempranilloand Cabernet Franc; Caitlin’s has yummy tastes of spice, game,blackberries, plum, and pepper.

My personal favorite is the 2005 Padres (which means parentsin Spanish). This rich and intense wine is made of Tempranillo, PetitVerdot, Cabernet Sauvignon, and Cabernet Franc, and is capable ofcellaring for quite a few years.

It should be noted that Kent was drawn into being aviticulturalist and winemaker by his parents, Harold and Karen, in1988. They planted their first vineyard in the Sonoita area in 1989,and then planted 17 acres in 1990. After Harold and Kent buriedthemselves in University of California Davis wine courses, theyfigured out the best way to learn was by doing it. Eventually, theCallaghans went on to plant 60 acres; however, they sold some ofthat to the Muellers and are now farming 25 acres. Karen Callaghanopened a restaurant called “Karen’s,” first in Elgin (’92 to ’94), thenin Sonoita on Highway 82. Many folks will remember Karen’s. Thefood and ambiance were wonderful; Kent was the wine buyer,overseeing the wine list and getting to taste lots of good wine.Karen’s closed a few years back and is now home to another goodrestaurant, Viaggio Italiano.

Kent experimented with growing different grape varietals androotstocks over the years to find which ones worked best with theclimate and soils of Southern Arizona. Finding that Bordeaux varietalsreally do not do well, he planted and replanted (Kent says that is hisMO) until he found that Mediterranean/Spanishvarietals work best. He shares his experiences andknowledge openly and is very supportive ofnewcomers wanting to live the dream ofowning vineyards and a winery.Kudos to you, Kent.

Kent and Lisa also have a port-like dessert winethat would be a perfectmatch for chocolategoodies. This tastingroom is something special and shouldnot be missed.Remember tobring somedoggie treats, as winery dogs werepresent at every winery we visited. Callaghan’s is open Friday through Sunday, 11 A.M. to 3 P.M., and you can visit Callaghan’s Web site at www.callaghanvineyards.com.


to medium-bodied with pleasant red cherry and strawberry notesand a light, refreshing finish. Their 2007 Syrah has a good deal morebody with rich, smoky, blackberry, and black cherry flavors.

The star of the tasting was the Canelo Hills 2007 EstateTempranillo. Here is an absolutely delicious wine that is big-bodiedwith rich, blackstone fruit flavors and a touch of leather and tobacco.This is a wine of considerable length; I had no choice but to take abottle home with me. My impression of Arizona wine country thistime around is already turning out better than expected. Canelo Hillswinery is open Friday through Sunday, 11 A.M. to 4 P.M., and youcan check out their Web site at www.canelohillswinery.com.

A little history is needed here. Not many folks know that winegrapes have been grown in Arizona for quite some time. Jesuitmissionaries first planted vineyards in Arizona more than 450 yearsago, for Sacramental purposes. It was centuries later, when Dr.Gordon Dutt, University of Arizona science professor emeritus, thevisionary who is generally credited as being the father of the Arizonawine industry, began planting wine grapes once more.

Although Dr. Dutt was the man who saw into the future andvisualized the potential of Southern Arizona for vineyards andwines, it was Kent Callaghan, of Callaghan Vineyards, whobrought the vision to reality. While Dr. Dutt has made well-knowntourist wines, Kent Callaghan has made world-class wines thathave won national accolades and has attracted the attention ofRobert Parker and other national wine luminaries. Former ArizonaGovernor Janet Napolitano gave Callaghan Vineyards thedistinctive honor in 2006 of being “one of Arizona’s Treasures.”These treasures have been served at White House dinners threetimes and have pulled scores in the 90s from the Wine Spectator.So, I think we can call these two gentlemen the grandfather andthe father of the current Arizona wine industry, which, accordingto the Arizona Winegrowers Association, boasts some 28 bondedwineries and 35 vineyards.

Up next, we visit Callaghan Vineyards; an arm’s throw fromCanelo Hills on Elgin Road and meet Kent Callaghan, the man whohas given a lot of fledgling Arizona winemakers the courage to jumpinto the water.

We hit the Callaghan Tasting Room at 11:30 A.M. with Kentand Lisa Callaghan as our gracious hosts. Let the tasting begin.We started with whites and the 2007 Lisa’s jumped out at us.Lisa’s is a wonderful field blend of Viognier, Riesling, MalvasiaBianca, Marsanne, and Rousanne that wafts citrus and peararomatics and follows with rich pear and mineral flavors on thepalate. This is a definite keeper.

ON THE VINE


Time for brunch and I hope you brought an appetite. Afterpestering the locals about where to go for lunch or in this casebrunch, we came up with a consensus leaning to Viaggio Italiano,not far, on State Highway 82 in Sonoita. A thank you goes out to theElginites for their recommendation.

Viaggio Italiano is a quaint little restaurant with amesmerizing view of the plains and mountains, looking northtoward Tucson. This is a place of comfort from the moment yousit down. Our waitress added to our comfort zone with herEuropean accent and accommodating manner. We nestled in forsome good tucker. The brunch menu centered on many tasty-looking egg dishes and we picked some winners. A big hit was theItalian Breakfast Strata filled with eggs, Italian sausage, foccacia,and cheese with the plate overflowing with fresh fruit and Italiantoast and marmalade. It would be criminal of me not to mentionthe Vegetable Torte, made with Ricotta, Parmesan, cream,asparagus, red bell peppers, spinach, mushrooms, and onions.Yum! The service was outstanding and the food was rich anddelicious to the point of decadence. We were so relaxed it washard to leave. Then Suzanne Jenkins, owner/chef, came out toconverse with us. As delightful as her culinary creations, Jenkinswas a former warrant officer in the Army and retired to follow herheart’s desire to open a restaurant. Viaggio Italiano is open forlunch and dinner Friday through Tuesday and for brunch onSunday. So far we were scoring a perfect day.

Our next destination, Dos Cabezas Wineworks, is a quartermile down the street from Viaggio on Highway 82, just a hairbefore the intersection of State Highways 83 and 82. Todd andKelly Bostock have worked hard to build this winery up to thepoint where they can devote their full time to wine growing,winemaking, and their family. Dos Cabezas originated in CochiseCounty and was bought by Todd and Kelly and Todd’s parents,Frank and Paula in 2005. They moved the winery to Sonoita in2006, near the vineyards they had planted in 2003.

The first wine that Todd poured was a tasty white wine madewith grapes from Dick Erath’s Cimarron Vineyard in CochiseCounty—2008 Meskeoli. The Wine Spectator rated this wine an“88.” I ranked it an “89” and brought a bottle home with me. The

reds were quite impressive. My favorite was the 2006 El Norte—ablend of Mourvedre, Grenache, Syrah, and Petite Sirah. Full of spicycherry flavors with black pepper, this wine was made for a grilledsteak in the backyard. A couple of other winners were the 2006Toscano and the 2007 Graciano. Dos Cabezas is open Fridaythrough Sunday, 10:30 A.M. to 4:30 P.M. Their Web site iswww.doscabezaswinery.com.

All right, there is stilltime to hit one or two more ofthe many wineries in theSonoita/Elgin area, but I’mgoing to leave them upto you. Be adventurous.Remember that these arevery young vineyards; someof the wineries have growingpains and are trying to findtheir way. If you don’t carefor their wines, give themtime and try again in thefuture. You may get reallylucky and make some newfriends and find some verytasty wines for the cellar.

If you would like to makethis a weekend trip, there arequite a few lovely places to stay. We had excellent recommendationsfrom the locals for Walker Guest Ranch. There are more wineries tovisit when you have the extra day. Be sure to pick up some of thepublications at the wineries, or before you go, visit these Web sites formore information: www.sonoitawineries.com or www.arizonawine.org.

There are wineries popping up throughout the state. CochiseCounty has the Willcox wineries, an area like Sonoita, where agood many of the Northern Arizona wineries grow or purchasetheir grapes. Speaking of Northern Arizona, there are a goodmany wineries throughout the Sedona/Jerome/Cornville area.Now this definitely would not be a daytrip, but worth taking thetime to visit. As you can see, Arizona wines and vineyards are

ON THE VINE


ON THE VINEcoming into their own. Gone are the days of making fun of thelocal wines. We have the real deal!

Now that we have Sunday taken care of, what were we goingto do on Saturday? How about a free wine tasting in town? Free winetasting on a Saturday afternoon? What, are you crazy? Maybe, but Iknow where to go to taste some wonderful European wines onSaturdays, and stay cool during the summer months as well.

Frank Lietzau came to this country in search of a very warmclimate. He got what he asked for in Tucson. His home country ofGermany was just a tad too cold to deal with anymore. Only thingwas, when Lietzau got here, he couldn’t find the wonderful Germanwines he was used to enjoying. So, he did the next best thing. Heapplied for an importer’s license and became a distributor of greatGerman wines, selling to high end restaurants and retail stores.(Not only German wines, French and Italian, as well.) Lietzau andhis wife, Josie, traveled throughout Europe, hand selecting hiswines while developing personal relationships with the wineries heuses. Lietzau not only sells wine, he and Josie, own and operatePottery Blow Out, a store that has incredibly beautifulmerchandise. Again, Lietzau and Josie personally pick out the potsworldwide that are sold in Pottery Blow Out.

At one point, Lietzau decided to open a retail store in the spacehe was already storing his wines, a space that is kept at 55 degrees.(Heaven during the summer months!) This space is attached toPottery Blow Out and is called Wine Depot, 3844 E. Grant Rd., on thesouth side of Grant Road, just west of Alvernon Road. Wine Depotsells only Old World wines, that is, wines from Germany, Italy, andFrance. No California, Australian, or Chilean wines at Wine Depot.

Frank leaves them to the other stores in town, the ones that do notcarry any of his wines. Wine Depot’s wines are exclusive.

Frank offers free wine tastings on Saturday afternoons, from2 to 4 P.M. He also offers wine classes taught by professionalsommeliers; Tuesday from 6 to 7 P.M. and Thursday from 5 to 6P.M. To cover the cost of the wine, hors d’oeurves, and teachingmaterials, Frank charges $20 per person, per class. The classesare limited to 15 participants, so if you would like to make areservation, please call 520.327.3794.

On a much different note, for those of us in the wine business,something very sad happened over the summer. On June 3, KenEstes, an extremely popular, generous, and knowledgeable wineprofessional, passed away after a long illness. Estes was a wineeducator, sommelier, wine judge, wine buyer, wine distributor,winewriter, whew! The list just goes on. With various professionalwine competitions held in Tucson, Estes consistently placed first. Hiswine palate was incomparable. To those of us who knew and lovedEstes, he will truly be missed. Estes was 55. We’re going to miss thecowboy hat, the bolo tie, the cowboy boots, and his wonderful lop-sided smile. Vaya Con Dios, Kenny.

Again, many special thanks to my co-conspirator and fellowroad trip buddy, Dan McCoog.

Jeanne Christie has been a wine professional for most of her adultlife, including wine writing, winery public relations and marketing,wine education, wine buying, and wine sales. Jeanne is a professionalwine judge as well, and is currently a wine consultant for Wine-ovations. She can be reached at [email protected].


tucson CULINARY festival7th annual

S O U T H W E S T F L A V O R S


In its seventh year, The Tucson Culinary Festival is the inspiration ofthe Tucson Originals, the southwest’s leading group of independentrestaurants. The festival celebrates the rich culinary spirit of SouthernArizona and presents a unique opportunity to discover the fresh localflavors that give Tucson its sense of place. The festival, which iscomprised of four days of exciting events, will take place Oct. 1-4.

Thursday, Oct. 1Milagro Tequila World Margarita ChampionshipLocation: On the patio of Maynard’s Market and Kitchen at the Historic Train Depot in Downtown TucsonTime: 5:30 to 8 P.M. Cost: $35 per person

The fourth annual Milagro Tequila® World Margarita Championshipwill take place on the patio of the restored Train Depot—a wonderfulvenue in Tucson’s downtown historic district. Featuring a “spirited”competition among a select group of outstanding Tucson Originals“mixologists,” this year’s event also will feature demonstrations andtastings with Milagro Brand Ambassador/Mixologist Gaston Martinez.Finalists and their original Margarita entries are:

• Bartender Collin Liebing—Acacia at St. Phillips,“Lila’s Tucson Tropical Margarita”

• Bartender Aaron DeFeo—Cup Café at Hotel Congress,“El Camino”

• Bartender Brian Metzger—jaxKitchen,“jaxKitchen Summer Margarita”

• Bartender Patrick O’Brien—Barrio, “Tres Flores”• Bartender Jeffrey Hughes—Jonathan’s Tucson Cork,

“J.C.’s Miraculous Margarita”• Bartender Aaron DeFeo—Maynards Market & Kitchen,

“El Tiradito”• Bartender Steven Kincade—Pastiche Modern Eatery,

“The Almendrado Margarita”• Chef Janos Wilder—Janos/J Bar, “J Bar Margarita”• Bartender Maria Jose Mazon—Papagayo Mexican Restaurant,

“Tango Margarita”

Guests will have the opportunity to sample and vote for their favoritetraditional margarita. A panel of esteemed judges will determinewhich margarita deserves the title of “Worlds Best Margarita.” The2009 judges are renowned Master Mixologist Tony Abou-Ganim, NewOrleans Tales of the Cocktail founders Ann and Paul Tuennerman,Food and Wine Radio Network owner Jennifer English, and MilagroMixologist Gaston Martinez. The “people’s choice” vote will be addedto those of the panel of celebrity judges to select the final winner.

Friday, Oct. 2Tequila LuncheonLocation: In the Drawing Room of Maynard’s Market and Kitchen at the Historic Train Depot in Downtown TucsonTime: Noon to 2:30 P.M. Cost: $50 per person

Milagro’s Gaston Martinez and Maynards Market and KitchenExecutive Chef Addam Buzzalini will team up for a fabulous tequilaluncheon. Guests will learn the secrets of one of the world’s finesttequilas, and about the barrel aging that sets Milagro apart from therest. This new Tucson Culinary Festival event will include a cocktailreception with passed appetizers, a tasting of six marks of Milagro,and a two course luncheon (entrée and dessert) specially created by

Chef Buzzalini to pair with Milagro tequilas. Seating is limited to 35attendees. Reservations can be made by calling 520.545.0577.

Friday, Oct. 2Reserve TastingLocation: Canyon Café at Loews Ventana Canyon ResortTime: 7 to 10 P.M. Cost: $125 per person

The Reserve Tasting is a flawless evening where fine wine andsuperb food is served up on the patio of the Canyon Café at LoewsVentana Canyon Resort.

Framed by a breathtaking backdrop of Tucson’s CatalinaMountains, guests can taste more than 40 extraordinary rare andlimited wines in their own Riedel wine glass along with dishes preparedby 14 Tucson Originals chefs to complement the wines. A silentauction will feature a rare collection of wine and food-related items forthe highest bidders. This exclusive event is limited to 300 guests.

Saturday, Oct. 3Grand Tasting Location: Grand Ballroom at Loews Ventana Canyon ResortTime: 6 to 9 P.M.Cost: $75 per person

The Grand Tasting will be held in the Grand Ballroom at Loews VentanaCanyon Resort. Guests will sample signature dishes from all 40 TucsonOriginal member restaurants, taste more than 100 wines and spiritsfrom around the world, and purchase their favorite wines, raffle tickets,cookbooks, and more. An added experience can be enjoyed in the“Grand Lounge,” where guests will enjoy a ringside view of MasterMixologist Tony Abou-Ganim demonstrating his cocktail expertise,creating out-of-this-world cocktails for their enjoyment pleasure.

Sunday, Oct. 4Blues, Brews & Barbeque Sunday Brunch & Copper Chef ChallengeLocation: Kiva Ballroom at Loews Ventana Canyon ResortTime: 11 A.M. to 2 P.M. Cost: $65 per person

While sipping on micro-brews to the sounds of a live blues band,guests will visit food stations featuring a delicious array ofappetizers, salads, barbeque, traditional brunch fare, and desserts atLoew’s Ventana Canyon’s signature Sunday brunch.

The annual “food fight” breaks out during brunch featuringTucson Original chefs as they take to the stage to compete in thefourth annual Copper Chef Challenge. Chef Jim Murphy, owner ofBluefin Seafood Bistro and Kingfisher Bar & Grill will return to defendhis 2008 title against Chef Jeff Fuld, owner of Elle, a wine countryrestaurant, as they prepare dishes using a mystery ingredient. Thechefs will be judged by a panel of celebrity guests.

The Tucson Culinary Festival strives to make each festival inclusive tothe wonderful and diverse community. In part, their mission is tomake a difference by gifting a portion of the proceeds of the weekendevents to two local charitable organizations—New Beginnings forWomen and Children, and the Ara Parseghian Medical ResearchFoundation. For complete details on the Tucson Culinary Festivalactivities, weekend package ticket pricing and purchases, visit theWeb site at www.tucsonculinaryfestival.com or call 520.488.8601. GetFestival updates on Facebook and Twitter.


professionals has trained athletes, weekend warriors, high schooland college students, adolescent boys and girls, and men andwomen in their 90s. Whether your goals include fat loss, improvedcardiovascular health, improved athletic performance, or simplylooking and feeling better, the fitness team at Select Fitness willwork with you on an individualized fitness and nutrition program tohelp you reach them.

The process begins with a comprehensive fitness assessmentto determine your current level of fitness. Your trainer will test yourupper and lower body strength, cardiovascular fitness, bodycomposition, flexibility, abdominal endurance, blood pressure, andheart rate—all the things that tell us where to start your program.Together they’ll set short and long term goals and provide you withthe instruction and motivation to achieve them.

Your program is constantly updated to keep pace with yourimprovements, and changes are made to your program to preventplateaus and boredom. They reevaluate you on a regular basis tomake sure we are on track with your goals.

Their programs are designed to fit with your lifestyle. Theyoffer a fully equipped personal training studio where a highlytrained fitness professional will work with you on a variety ofstrength training and cardio equipment. The Friedman’s take greatpride in the expertise and maturity of the team of more than20 nationally certified personal trainers, Pilates instructors,registered dieticians, and licensed massage therapists—some whoare in their 60s—that train at their studio. The staff’s experienceis what sets Select Fitness apart from other personal trainingstudios or health clubs in Tucson.

Of equal importance to the Friedman’s is maintaining theimmaculate appearance of the studio and equipment. It is notuncommon to see Rick or Diana cleaning equipment, folding towels,

Anyone who thinks being in business with your spouse is a primeexample of too many cooks in the kitchen hasn’t met Rick andDiana Friedman.

Married since 1998, the Friedmans have spent the last eightyears working together as personal trainers and as the ownersof Select Fitness, a personal training and Pilates studio in theFoothills, Tucson, Ariz.

Both Tucson residents are transplants from the East Coast. Rickcame to Tucson from New York in 1997, and Diana, a New Jerseynative, moved to Tucson that same year.

They met while working as fitness instructors at the CanyonRanch Health Resort in Tucson, where their appetite for fitnesshelped bring them together. Now, the couple works together atSelect Fitness to share their enthusiasm with others.

Since taking over as owners of Select Fitness, 5501 N. SwanRoad, in 2002, the couple has worked hard to make their studio acomfortable place for people of all ages, shapes, and sizes toimprove their fitness levels, health, and confidence.

From the moment you walk into Select Fitness, you are struckby the fact that this is not your typical gym or health club. Rick andDiana have created a warm, friendly, and cozy environment. In fact,Select Fitness is a private workout facility, where clients workoutunder the guidance of experienced fitness professionals.

So often, we read articles or hear from our doctor about theimportance of regular exercise and a balanced diet. To most of us, itsounds great. However, few have the knowledge or motivation todesign and adhere to an exercise program that will make noticeablepositive lifestyle changes. Many people get started, becomediscouraged, and give up. The trainers at Select Fitness will be yourcoach and motivator as you progress through a safe, structuredfitness program designed to meet your individual goals. Our team of

‘PERSONAL’‘PERSONAL’B a c k i n t o P e r s o n a l T r a i n i n gB a c k i n t o P e r s o n a l T r a i n i n g

Putting thePutting the

BY RICK & DIANA FRIEDMAN, CO-OWNERS

SELECT FITNESS PERSONAL TRAINING & PILATES


or replenishing the bowl of fruit that is provided for clients.Those who seek the guidance of trainers at Select Fitness are

typically people who don’t like the health club scene, who need extramotivation to exercise, or who have specific injuries or limitationsthat require more personalized attention and supervision.

Services offered at Select Fitness include fitness assessments,strength, balance, and core training, Pilates, nutritional counseling,massage therapy, Pilates mat, yoga and group circuit classes, andsports specific performance training.

Select Fitness Offers: • Safe, structured individualized programs.• Nationally certified, highly trained fitness professionals.• Fitness assessments.• Corrective exercise programs for pain and injury prevention.• Nutritional counseling with a registered dietician.• Multi session one-on-one, couples, and group

exercise programs.

Select Fitness features a fully equipped Pilates studio, including matclasses and private sessions. Pilates is a movement system ofexercises designed to strengthen the core muscles of your body,which includes abdominals and back, hips, quadriceps, hamstrings,and gluteals. One reason for its immense popularity is theabundance of exercise options for people of any fitness level.

Benefits:• Increased motivation. • Accelerated results.• Increased strength, flexibility, and endurance.• Stress reduction.• Fat loss.• Increased energy.

Rick and Diana say the most rewarding part of their jobs is theopportunity to get to know their clients, while watching them improvetheir health and fitness. The couple adheres to the philosophy thatthe way you feel is more important than the way you look.

They try to let people know that just because they exercise,they might not get their bodies back to the way they were whenthey were in high school, but so what? Exercising is a great wayto improve health, increase energy, decrease stress, and elevateyour quality of life.

The Friedman’s admit they have their plates full with a businessand two children at home, but they don’t seem to mind. After all, itisn’t work when you love what you do.

If you’ve ever thought about getting back into shape, or needa little extra guidance, Rick and Diana encourage you to stop bySelect Fitness. They will be more than happy to give you a tour oftheir studio, and answer any questions you might have. You havenothing to lose, except a few unwanted pounds.

Rick and Diana Friedman are the owners of Select Fitness,located at 5501 North Swan Rd., Suite 150. They have morethan 40 years of combined experience in the health and fitnessfield. They hold multiple certifications in personal training andgroup exercise. In addition, Diana is a licensed massagetherapist, yoga and Pilates instructor, and clinical exercisespecialist. They can be contacted at 520.299.1350. Mention thisarticle for a free consultation and personal training session. Formore information, visit www.selectfitness.com.

Fall Fitness Tips Autumn mornings bring cooler temperatures. Why not takeadvantage of the change in weather by enjoying a walk orrun. Be sure to warm up properly, and start out slowly. Aim forat least 20 minutes. Be sure to stake a few minutes to stretchwhen you are finished, including quadriceps, hamstrings, andcalf muscles. Even though it may be cooler, don't forget to drinkplenty of water, before, during, and after your exercisesession. A minimum of 8 to 10 glasses per day isrecommended.

Be sure to check with your physician before beginning orchanging your exercise program.


superior components and site-built millwork to factory madefurniture and box store electronics.

Many times an entertainment center is not necessarily the“center” of a room, merely another facet of the floor plan. On theother hand, many pieces do become the prime attraction in aroom, masterpieces of materials and ingenuity. More often thannot, in contemporary houses they are seen from adjacent roomsand need to blend with the home’s interior elements. Designedfor practicality as well as having its role in the overall decoratingscheme, customizing a wall unit can be as understated orextravagant as its surroundings.

One of the first steps toward designing a functional yetbeautiful entertainment space is to carefully evaluate the specificequipment that needs to be included. Since each client’s needs andwants are so unique, taking precise measurements is critical toaccommodate everything from large screen televisions to compact

Home entertainment has become an integral part of residentialarchitecture and interior design space planning today. With theongoing advances in audio-visual technology, how to effectivelystore and display a vast assortment of electronic componentscontinues to evolve also. Options are endless, transforming ordinaryliving spaces in to elaborate multimedia centers. From a single wallof open shelving, a grouping of practical cabinetry, or even a lavishadaptation of the local theater, there is a design concept to fit everyhomeowner’s lifestyle.

When customizing home entertainment areas, many factorsneed to be considered. Since everyone’s personal taste variesgreatly, finding a professional interior designer that is proficient inorganization as well as aesthetics is beneficial. Also, enlistingsomeone who understands the intricacies of high-tech equipmentand has an affiliation with qualified audio-visual specialists isessential. There is no comparison to the quality and exclusivity of

entertainmentDESIGN

Integration of form and function is key for stylish home entertainment centers.

BY LORI CARROLL AND RENEE ROBBINS


gaming systems. The next criteria is to create a balance betweenthe media center and other prominent features in the room. Asmooth transition connecting walls, windows, and fireplaces to thepiece will add a natural fluidity to the surroundings. The final stepis to arrange comfortable furniture in the most effective way forthe best possible entertainment experience.

With a totally built-in version, the major task of organizingall the multimedia accessories such as remotes, CDs and DVDsis simple. Deep drawers and a combination of either single ordouble door cupboards provide generous compartments to keepanyone’s home clutter free. Another concern is what to do witha comprehensive sound system in an all-inclusive piece. Simplypositioning speakers on a bare shelf detracts from a flawless,custom look. Instead, cutouts are allowed in strategic places onthe fascia and can be covered with coordinating cloth. Andbecause of heat considerations in an enclosed unit, utilizing theinterior designer and electronic experts' design assures that theproper space for ventilation of each component is well thoughtout to avoid overheating.

The open shelving concept has become very popular incontemporary homes. The airiness of this design fits perfectly withinthe spaciousness of modern great rooms. Using a material likegorgeous, quarter-sawn white oak trimmed in ebony radiatesbrightness and a minimalistic elegance. By integrating a limited numberof cabinets for essential storage and leaving the rest of the alcovesexposed, only the television screen is displayed and open shelves areavailable to exhibit eye-catching accessories. Rope lighting concealedbehind each ledge brings uncompromising depth to the entire room.

When a focal point is already obvious in a room and remainingspace is limited, combining an impressive entity like a stampedconcrete fireplace with media storage needs thoughtfulconsideration. In some instances, clients do not require space forlarge screen televisions, so compact entertainment centers are morecompatible with their lifestyle. In an already cozy great room,shorter cabinets with hand-carved doors frame the hearth, leavingthe area to the ceiling open for displaying priceless treasures. All ofthese expressive elements blend flawlessly to convey a romantic,

Mediterranean feel. Adding simple, overhead can lighting is all thatis needed to illuminate the impressive wall.

The ultimate entertainment venue is the home theater. In thissetting, design isn’t just about space planning and purchasing theright equipment. Proper acoustics and lighting top the priority list. Atleast 50 percent of surfaces in a home theater should be absorptive.From an interior design prospective, that means bringing in poshfabrics for motorized draperies and to cover interior wall panels.These treatments are especially effective in the front of the roomwith more reflective materials used toward the back. In the seatingarea, the natural purity and softness of specially made woolcarpeting is the perfect flooring option both visually and acoustically.Finally, upholstering the auditorium chairs in silver flecked blackvelour, aptly named “In a Twinkling,” adds even more sparkle to thetheatrical atmosphere.

Properly placed lighting enhances the entire home theaterexperience and draws attention to other great features in the room.Recessed fixtures installed throughout the ceiling soffits direct beamstoward the floor or can be positioned to illuminate specific areas.Statuesque custom wall sconces cast a dramatic glow, replicating thecharacteristic theater aura. Integrating a clever lighting controlsystem embodies the indulgence of having a personal screeningroom, with dimming capabilities just a touch away.

A well thought out and custom designed home entertainmentcenter brings audio-visual enjoyment to a whole new level; acomfortable, engaging place to gather and watch a classic movie orlisten to the latest CD. With the assistance of a qualified interior designerand trained multi-media professionals, purposefully built entertainmentspots can result in the ultimate sight and sound experience.

Awarded the 2009 National Kitchen & Bath Association OverallBathroom/Powder Room of the Year, Lori Carroll continues as one ofthe Southwest’s leading interior designers. Her studio offersexclusive designs and comprehensive project management for anyand all phases of residential or commercial interior design.

Visit Lori Carroll & Associates online at www.loricarroll.com orcall 520.886.3443.


BEST BETS

EMBELLISH YOUR HOME TODAYEmbellish opened their doors in January 2007. Their unique conceptof interior redesign was an instant success. Their “Décor to your Door”service allows the Embellish client to shop from the comfort and easeof their home. Their target client is someone who may have acquiredsome key pieces of furniture, but feel they need help in pulling theirroom together. After an initial consultation, the team from Embellishwill then return with accessories and art specially chosen from theirstore to complement what the homeowner already has.

What is unique about their service is that they really strive towork with the clients’ existing furnishings and décor. They then allowthe homeowner to “live with” the items for a few days to see whatworks best for their lifestyle and budget.

Call Embellish today for your free consultation and let themturn your house into the home you’ve always dreamed of.

You can also stop by their retail store (6761 E. Tanque VerdeBlvd., on the Southwest corner next to Bistro 44) to find that specialgift or the perfect accessory to complete your room décor.

Give Embellish a call today.

520.512.5200

PRODYNE’S ICEBERG ACRYLIC PARTY TUBThis exquisite, oversize party tub has a stylish angular designthat will be admired by all. It holds lots of ice and up to eightwine bottles or plenty of beer and soda. The tub features easy-carry, cut-out handles and raised center bottom to keep thebottles upright and steady. It is made of shatter-proof, breakresistant acrylic, measures a generous 16” x 11” x 9” and comeswith color photo label.

800.822.4776 | www.prodyne.com

KYOCERA CELEBRATES 25 YEARS PRODUCING ADVANCED CERAMIC CUTLERYKyocera ceramic is celebrating their 25th anniversary. After a quartercentury spent continuously enhancing the material and design ofceramic knives, Kyocera has been steadily optimizing its ceramicblades. “Made in Japan” stands for exclusive quality, and a speciallydeveloped processing method makes the blades resistant androbust. Since 1984, Kyocera has sold more than five million ceramicknives in more than 35 countries in North America, Europe, theMiddle East, Africa, and Asia.

714.428.3710 | www.kyoceraadvancedceramics.com

INNO-LABS’ FIRE WIRE® SKEWERFire Wire is a flexible cable-style skewer that allows you toeffectively use the space on your grill like never before. Fire Wireholds twice as much as a traditional skewer. The skewer can beshaped to wrap around other foods on the grill.

With this flexible skewer you never handle food twice tomarinate. Simply load the skewer and marinate right on the skewerin a plastic bag.

Fire Wire’s stainless steel design allows the skewer to stay coolfor easy turning or for removing food from the grill without tools. Theskewer is dishwasher safe and will not rust. Fire Wire comes with alifetime guarantee. Packaged in sets of two.

620.229.9800 | www.firewiregrilling.com


GREAT RECIPES OF ARIZONAKOBEEDEH KABOBBy Owner Lana AttarAliBaBa Kabobs and Grill Restaurant | Tucson

Kabobs have been a staple tradition in Iran even before Persiabecame Iran. Persian Kabobs and specifically the KobeedehKabob should come with a warning label, as it is “very addicting.”

1 pound ground beef (can also be made with ground lamb or ground chicken if desired)1 large egg2 large yellow onion, grated2 garlic cloves, crushed with garlic press1 tsp TurmericSalt and pepper to taste

You’ll need long and thick metal skewers (can be found at localMiddle Eastern grocery stores) and a charcoal grill or barbecue.In a large mixing bowl combine all ingredients and mix well withhands. Cover and refrigerate overnight or for at least 2 hours.Take about a handful of the meat mixture and roll it up like ameatball in one hand. In the other hand, take the long and thickskewers and begin to press the meat onto the skewers. This ishow they get their shape. Be sure to press the top and bottom ofthe meat up closely to the skewer, this isn't hard since the meatmixture is like a paste. For extra help, type in “Kobeedeh Kabob”at www.YouTube.com to see an instructional video. Using acharcoal grill provides the best results, but a gas grill will work aswell. Place skewers over heat and cook about 10 minutes on eachside or until desired. Take the skewer off the grill while still hotand holding the handle, use a big fork to remove the kabob offthe skewer. With practice you can get it off in one piece. Servewith rice or bread and eat right away when hot! Serves 4.

PIEROGIBy Owner Robert StawickiAmber Restaurant & Gallery | Tucson

For Potato and Cheese Stuffing1 pound farmer’s cheese1 pound potatoes, peeled and boiled1 onion, diced small¼ pound butterSalt and pepper to taste

Take butter and onion in a medium skillet and caramelize until adeep golden brown. While onions are caramelizing, grate cheeseand boil potatoes. Mix in onion, salt, and pepper.

For Dough2½ pounds flour1½ cup water, warm1 tsp salt2½ Tbsp oil1 egg

In a mixing bowl add flour, oil, salt, and egg. While mixing slowly, addwater. Make sure not to over-mix the dough. The dough should be alittle flaky. Cover the dough in the bowl and let rest for 15 minutes.Roll the pierogi dough on a floured board until 1⁄8 inch thick. Cut circlesof dough using either a large ring cutter or large drinking glass.

When making the pierogi, fold over in half and pinch theends or you can use a fork and push down on the ends. Whencooking, boil water and wait for pierogi to come to the top; letthem float for about a minute and serve. Garnish with sourcream. (You can also freeze the extra pierogi after they aremade, but before cooking them.) Serves 10 to 15.

SHRIMP & ARTICHOKE JILLIBy Executive Chef Justin StewartEnotecA Pizzeria & Wine Bar | Tucson

½ pound black tiger shrimp, peeled and deveined12 ounces quality artichokes, quartered6 ounces red peppers, roasted and sliced thin¼ cup extra virgin olive oil¼ cup garlic, minced8 ounces white wine¼ cup fresh oregano, minced¼ cup fresh basil, minced¼ cup fresh Italian parsley, mincedPinch of crushed red pepper1 French baguette loaf

Slice baguette into thin pieces, and brush with olive oil and garlic.Place in the oven, lightly toast and set aside. Place shrimp,artichokes, roasted red peppers, and garlic in a large hot sautépan. Keep ingredients moving until they appear lightlycaramelized. Deglaze with white wine, and reduce liquid in pan byhalf. Slowly integrate small pieces of butter until saucethickens. Remove from heat and add fresh herbs, crushed redpeppers, salt and pepper to taste. Serve immediately in pasta bowlwith toast points arranged on the edge of the bowl. Serves 4.

GOLD RAIL COCKTAILBy Beverage Manager Aaron DeFeoThe Hotel Congress Group | Tucson

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

Combine the Glenmorangie, Lillet, and honey syrup in a shakeror mixing glass over ice and stir briskly. Strain into a chilledcocktail glass, then flame a large lemon peel over the glass andgarnish. Serves 1.

GREAT RECIPES OF ARIZONA


MOLE POBLANO NEGROBy Chef Yaxkin Andrade Los Portales | Tucson

10 chiles secos pods10 chiles anchos10 chiles cascabel1 cup peanuts1 cup raisins1 cup almonds1 cup chicken broth A pinch of cumin ½ tsp cloves½ tsp black pepper1 stick of cinnamon1 bar chocolate, Mexican Abuelita2 cups sugarSalt to taste2 tomatoes, diced ½ of an onion, chopped ½ bunch of cilantro1 tsp garlic

In an oven, bake the chiles until they’re brown. When done,put them in hot water until they get smooth. Then put themin a blender until it becomes a paste. Drain and put in pan.Add to the pan cloves, cumin, peppers, peanuts, almonds,cinnamon, and raisins. Put the pan in an oven for 10 minutesat 360 degrees Fahrenheit.

In another pan, put oil, diced tomatoes, onion, cilantro, andgarlic. Place the pan on the stove on medium heat for 5 minutes.

In another pan, put the cooked vegetables and the chilepaste. Add 1 cup of chicken broth and boil for 30 minutes.

After the mixture has boiled, add the chocolate and salt, andthen boil for another 35 minutes. Then add the 2 cups of sugar.

Add the sauce to chicken and sprinkle some sesame seedson top for garnish. Serves 8.

CAMARONES CON FRIJOLES NEGROSBy Executive Chef/Owner Maria Jose MazonPapagayo Mexican Restaurant | Tucson

For Black Bean Salsa 1 can black beans, drained and washed 2 red bell peppers, roasted, peeled, and julienned 3 garlic cloves, chopped 3 Roma tomatoes, chopped ½ of a white onion, chopped 1 tsp dried oregano ½ can of chicken stock 1 Tbsp butter1 Tbsp olive oil Cilantro to taste Salt and pepper taste

For Shrimp 2 garlic cloves, crushed 2 small dried chiles2 corn tortillas, cut in rounds 1 pound shrimp, peeled1 Tbsp butter1 Tbsp olive oil

In a medium sauté pan, start by adding a tablespoon of butterand olive oil, then the onions. Add the garlic to the mixture, andthen add the tomatoes, red bell peppers, chicken stock andseasonings to taste. Let it boil for 10 minutes, then add oregano,black beans. After removing from the heat, add cilantro.

For the shrimp, start by adding butter, olive oil, 2 garliccloves (crushed), and chiles. Then add the shrimp and sautéthem. Season to taste.

Fry the round, small tortillas in olive oil until they are goldenbrown and crisp.

Then take the tortilla and add the shrimp. Garnish withsalsa, or you can decorate the dish with a little balsamic aroundthe plate. Provecho! Serves 4 to 6.

SCALLOP CEVICHEBy Pat Connors and Chef James WalshPastiche | Tucson

8 ounces bay scallops (or larger scallops cut down to bite-size pieces)4 ounces fresh lime juice1 medium tomato, diced½ small yellow onion, diced2 Tbsp green onion, chopped2 Tbsp fresh cilantro, chopped1 ounce olive oilTabascoKosher salt and black pepper to tasteFried tortilla chips

Combine scallops and lime juice and marinate in refrigeratorovernight. Drain off ¾ of juice, add the rest of the ingredientsand mix well. Season to taste with salt, pepper, and Tabasco.Place in serving bowl and refrigerate for two more hours. Servewith tortilla chips. Serves 4.

OAXACAN PEANUTSBy Chef Janos WilderJ-Bar | Tucson

Vegetable oil to coat5 pounds raw Spanish peanuts with the skins on3 heads garlic, broken into cloves, unpeeled4 Tbsp chile pequin or other tiny chiliesKosher saltLime wedges

Pre-heat oven to 350 degrees. Heat the oil over medium highheat in a large sauté pan. Add the peanuts, garlic, and chiles.Cook, stirring constantly for about 10 to 12 minutes until thepeanut skins have darkened. Place in a 350 degree oven androast the nuts until they are thoroughly roasted. Add the salt andmix thoroughly. Garnish with a lime wedge and serve warm. Yield5 pounds. Serves 4.

C4 ARIZONA GOURMET LIVING FALL 2008

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Arizona Gourmet Living • Fall 2009