Arizona Gourmet Living • Fall 2011

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Check out the Foothills Mall. Since 1983 the Foothills Mall hasserved the northwest area of Tucson. The mall features over 90 storesand outlets along with 10 fine restaurants. If you are looking forsomething quicker, there’s a food court with nine more fast food andbakery options. For entertainment check out what’s playing at thecineplex, which has 15 screens. The mall is open Monday throughSaturday 10 a.m-9 p.m. and Sundays, 11 a.m.-6 p.m.

FoothillsMall

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THE FL IGHT GRILL :F IRST CLASS ALL THE WAY

UPTOWN APPEAL

AN OASIS OF TRANQUILITY

A GREAT PLACE TO ESCAPE TO!

ON THE VINEAll about Sauvignon Blanc from wine expert Jeanne Christie

DOWNTOWN DAWNS

PHOTOS WORTH 10 MILLION WORDSCenter for Creative Photography

A LIVING MUSEUMExploring the Tucson Botanical Gardens

ADD SOME WARMTH TO YOUR DECORRug Decor of Tucson provides custom flooring services

PURE & SIMPLE WATERSpotlight on Culligan Water of Tucson

WEIGHT & WRINKLES WHISKED AWAY

From the Editor

Events Calendar

Great Recipes of Arizona

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food & wine

the finer things

contents

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body beautiful

escape ‘n explore

in every issue

FLYING WITH FAMILYExploring the Pima Air & Space Museum

EXPEDITION HISTORYOn the road with the Arizona State Museum

Arizona Gourmet Living • Fall 2011 3

Fall •2011

http://amberrestaurantgallery.com/

4 Arizona Gourmet Living • Fall 2011

from the editor

Here in the Old Pueblo, Autumn is the time when it is cool enough to do things withoutbeing burned to a crisp or walking into a wall of triple digit temps and high humidity.Unlike other parts of the country, where the Fall of the year is the time life tends to slowdown, Tucson and other Arizona cities start to power up.Arizona in the Fall is a great time to visit some of the marvelous museums the city has

to offer. We’ve highlighted just a few for you: the Center for Creative Photography, theTucson Botanical Gardens, the Arizona State Museum and the Pima Air & Space Museum.Each one is a unique and fascinating place to visit.As always, we do our best to highlight great restaurants. Check out the FlightGrill at the Pima

Air& SpaceMuseumwhile you take a break from the astounding aircraft exhibits; power-downat the Hot Rod Cafe; or wander into the University district to visit the Epic Cafe, whereyou can enjoy literary or political discussions along with your coffee. To the north, try OroValley’s Sahuaro Cafe, where Executive Chef Joshua Tomczyk creates great family-style meals.While you’re deciding what kind of eatery you’re going to visit, be sure and read Jeanne

Christie’s article on Sauvignon Blanc, and learn about food pairings with that wonderful wine.You’ll find some interesting events to consider in our September/October calendar, and

don’t miss the recipe pages!

Karrie Welborn, Senior [email protected]

From theEditor LEE M. OSER JR.

Editor In Chief

LORRIE BAUMANN

Editorial Director

KARRIE WELBORN

Senior Editor

ROCELLE ARAGON

DIRK DEPPEY

THERESA GRANT

JENNIFER MILLER

Associate Editors

JEANNE CHRISTIE

Wine Editor

VALERIE WILSON

Art Director

YASMINE BROWN

Graphic Designer

SELENE PINUELAS

Traffic Manager

KEITH COOPER

JAMES L. WELBORN

Contributors

MARTÍN EZRRÉ

Advertising Sales Director

ENRICO CECCHI

European Advertising Sales

KIM FORRESTER

Administrative Manager

TARA NEAL

Circulation Manager

Arizona Gourmet Living is publishedfour times a year by Oser Communications Group

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FIRST CLASSall the way

The Flight Gril l :

food & wine

By Karrie Welborn

Grand opening of the new Flight Central Hangar at the Pima Air & Space Museum, January 20, 2010.


When you visit the Pima Air and Space Museum (PASM) be sureand stop in the Flight Grill, a special eatery located on the groundsof the museum. (See story on page 40.) Opened over Thanksgivingweekend 2010 to more than 400 guests, the restaurant is availablenot only for patrons of the museum, but also for those folks whojust want a nice lunch. Additionally, the Flight Grill is a premiercatering restaurant, able to provide a unique dining experience inamongst the planes in the new Flight Central Hanger.With floor-to-ceiling windows and comfortable chairs, the

Flight Grill is a great place to relax between hangar tours. Whetheryou prefer the mountain view or enjoy watching Davis-Monthanaircraft take off and land, the Flight Grill is a great layover on yourtour of the museum.In conjunction with the museum’s educational school tours, the

Flight Grill provides a special menu for school and youth groupswith no minimum number of youth required. The menu choicesinclude chicken tenders and fries, all-beef hot dogs and fries, or ahand-tossed cheese pizza. All are served with a fruit roll-up, afountain drink or bottled water. The restaurant does request a72-hour advance notice.Chefs Patrick W. Fahey and Jason Hartenbach are co-

proprietors. Fahey, a corporate chef for 16 years, is Executive Chefof Flight Grill. Fahey believes that food concessions not only canbe, but should be upscale and gourmet quality.The restaurant has a state-of-the-art kitchen including an oven

with a digital brain. Using this digital technology, Fahey is able todownload updates from the web, then transfer the information viaflashdrive to the oven itself. This brainy oven is the heart of thekitchen. Fahey explained that most restaurants keep pre-plated andcovered dishes warmed while waiting to be served. This processcan leach the flavor and wilt the texture of the foods should therebe any delay in serving. The Flight Grill is run on a revolutionarysystem where foods are pre-blanched and pre-cooked, and thenblast chilled to ensurefreshness. Once the OK isgiven for the next course,the prepared plates areplaced on a special platerack then wheeled into thesmart oven, which heats

them to the exact temperature needed. Using this process, thefoods are always the perfect texture and full of flavor. All FlightGrill foods are fresh from local vendors or made from scratch rightat the restaurant.The restaurant proper (inside and outside) seats 236. Adjacent to

the Flight Central Hanger, the restaurant is able to expand into thehangar itself for catered events, allowing for another 500 guests.To date, the Flight Grill has catered meals for such Tucsoncorporations as Raytheon and Intuit.“I wanted a sense of place to give to the guest,” Fahey said, and

that is exactly what he has done. “We made sure the chairs werecomfortable,” he added, laughing, “we sat in lots of chairs to findthe ones that would make our guests comfortable and still fit ourhangar décor.” With airplane propellers on the wall of therestaurant and planes themselves in the Flight Central Hangar,there is definitely a sense of place. The chairs are indeedcomfortable and the uncluttered, bright ambiance of therestaurant invites relaxation.The menu at the June 25 Night Wings included smoked brisket

in chipotle BBQ sauce, pinto beans, roasted corn on the cob, andGolden Texas toast. Hand-scooped ice cream, delicious smoothies,flavorful chipped ice drinks, an espresso bar and bottled water are

always available.This is not your parents’ concession stand. The

Flight Grill is a top-flight, state-of-the-art restaurantwith a quick-serve grill providing hand-pressedhamburgers in made-from-scratch buns, brick-ovenbaked pizzas and Sonoran cuisine. The restaurant isstylishly unique in its airplane venue and a classycatering success. If you wish to dine and leave, nomuseum touring involved, simply tell admissions youare there for the Grill only, and walk through the FlightCentral Hangar to the restaurant.After less than a year Fahey counts at least 20-30

regulars who come just for lunch; a catering schedulethat is always full, and many airplane-loving guests who simplywant a bite to eat while resting their feet during their circuit of themuseum. The restaurant is open daily from 9:30 a.m.-4:00 p.m.During Night Wings, Flight Grill stays open through 8:30 p.m.Don’t miss the Flight Grill; it’s first class all the way!

6000 E. Valencia Road • Tucson520.618.4848 • www.pimaair.org

food & wine

Chefs Jason Hartenbach and Patrick Fahey


TUCSON

DOWNTOWN

Downtown Tucson is a great place toenjoy a meal, see high-quality theater orother performances, listen to live music,shop for unique items, people-watch at aspecial event, browse a museum, catchup on some reading, or simply soak inthe history of the Old Pueblo.

Downtownʼs historic landmarks remainin use as places of worship, cultural cen-ters, seats of government, transportationhubs, lodging, museums, live music, andperforming arts venues, modern offices,and thriving businesses.

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food & wine

and the dish delivered on that promise. The medallions weretender, flavorful and abundant and the sauce was, simply, heavenly.Usually someone who curbs the carbs, I ate every single pasta bowtie so that I could savor each drop of that sauce. My dish was servedwith fresh steamed carrots, squash and broccoli (which were alsopretty good bases for that sauce).We had decided to resist desert, but when our waiter highlighted

the day’s chocolate mousse cake, we caved. The multi-layered, darkchocolate tower was perfection. The mousse “frosting” was lightand creamy, and the tart berries set off the chocolate withoutgoing over to the far side of being too sweet. The cake, along withour freshly-brewed coffee, was the perfect ending to a delightfuldining experience.Our trip to A Steak in the Neighborhood was an unplanned

pleasure that will surely be repeated as we make future foraysdowntown, especially for concerts and shows. We brought our“Second Saturday” flyer with us, and it garnered a 10-percentdiscount. Owner Luke Cusack also operates downtown clubsSapphire Lounge (look for special combo deals atwww.asteakintheneighborhood.com), ZenRock, and Lindy’s atRedline Sports Grill (at Oracle and Wetmore).A Steak in the Neighborhood will celebrate its two-year

anniversary in November. Fall hours are weekdays, from 11 a.m.-2 p.m. for lunch, and for dinner on Monday through Thursdayfrom 5-10 p.m., and Friday and Saturday 5 p.m.-midnight.

135 E. Congress Street • Tucson520.624.9800 • www.asteakintheneighborhood.com

After a lazy, late-afternoon stroll through downtown Tucsonduring a recent Downtown Second Saturday, it was like walkinginto an oasis when my daughter and I stumbled upon A Steak inthe Neighborhood. We’d actually walked past the restaurant severaltimes before deciding to enter the cool, dark, East Congress eatery,and were immediately struck by how the atmosphere resembledmany of our favorite New York “neighborhood” restaurants, likeJoe Allen’s on Restaurant Row, Pietrasanta on Ninth Avenue andthe now-gone Saloon across from Lincoln Center. Each of these,like Steak, invites you to speak across the aisle with your neighbors,whether you know them or not, especially when something thatlooks amazing makes its way to their table.With lots of wood and polished metal, Steak has a definite

“uptown” appeal, while managing to hang on to a downtown vibe.Attorneys and judges from the local courthouses converse withband members playing at Club Congress or the Rialto. During ourvisit, the wait staff seemed to know many of the diners, greetingthem by name as they came in the door, and we were made to feelright at home by both the hostess and our waiter.Because we’d been sampling the street fair food, we opted to skip

the appetizers, although we really did vacillate about the crab cakesafter seeing them delivered to a neighbor (who raved about them).We did share a Downtown Salad, a fresh blend of greens, fetacheese, cranberries and candied walnuts with an even-handeddousing of balsamic vinaigrette. It was the perfect precursor to ourrobust beef entrees.From the “Signature Entrees” portion of the menu, we ordered

the Pan Rouladen with Garlic Mashed Potatoes and the FiletStroganoff over Bowtie Pasta.My daughter, who did not grow up eating my grandmother’s

rouladen, didn’t quite know what to expect. She loved the dish,with its tender rolls of beef and bacon-horseradish-mustard saucealmost buried beneath the garlic mashed potatoes, and commentedthat the potatoes had almost enough garlic. She liked the sauce somuch she wished there were more of it. The dish was served withfresh, fork-tender vegetables.The beguiling scent of my Filet Stroganoff ’s cabernet-and-

sour-cream sauce landed before my plate was even on the table,

appealA Steak In the Neighborhood Gets You Speaking Across the Aisle

uptownBy Theresa Grant


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fuel-up

food & wine

Stone Avenue stretches from Tucson’s bustling downtown to itsupscale Foothills neighborhoods, with working-class Tucsonhomes and businesses in-between. While the used-car lots, liquorstores and eateries that make up the businesses along Stone mightseem a bit declassé compared to the urban jazz andmoneyed streetsthat bookend them, there are any number of unsung treats to befound along the Avenue nonetheless. The latest hidden gem cameto Stone in 2010, courtesy of the Toia Family and the Hot Rod Cafe.The Toias, it turns out, have been doing business at the corner of

Glenn and Stone for over 60 years, starting with a gas station in the1940s. Eventually the station made way for Tucson’s first auto-partsstore, Leo’s Hot Rod Shop, cementing the family’s long associationwith drag racing—an association celebrated at the Hot Rod Cafe. Inthe 1960s, Leo Toia purchased an oversized statue of Paul Bunyan,which was installed at the corner of the shopping complex where itstands to this day.Step inside the Hot Rod Cafe and the owners’ interests will be

unmistakable. The decor is a racing fan’s fantasy, with classic signsand photographs filling the walls. There’s a chair made of tires, anengine hood serves as one of the dining tables, and the barstools all

come complete with shockabsorbers. The food

offerings likewise reflect car culture, including such sandwiches asThe Hog (ham and cheese), The Gasser (egg salad) and avegetarian meal called The Unleaded. That said, this is no upscalere-imagining of Americana by ironic sophisticates, but rather anauthentic expression of love from a family steeped in dragstripculture. It’s an obvious attraction for the regular clientele, caraficionados who congregated over coffee as I dug into a homestylebreakfast a few tables away, early one Saturday morning.Let me state for the record that I love a good diner: With family

spread out across the Sonora and Mojave Deserts, I wound upspending a good chunk of my childhood in greasy spoons alongthe highways between Phoenix and Los Angeles. So it’s neitherhucksterism nor boast when I tell you that I felt right at home at theHot Rod Cafe, even if I don’t particularly care for automotiveculture. The food is unapologetic diner fare, basic dishes madewith good ingredients in generous portions. I ordered the biscuitsand gravy with a side of breakfast potatoes, and was more thanpleased with the results. The biscuits were topped with a delicioussausage gravy, while the potatoes were seasoned to perfection.(The only off note was the coffee, which was—well, let’s just call

it “authentic diner coffee” and step lightly around the implications,shall we?)Of course, a good diner is made or broken by its service staff,

and here is where the Hot Rod Cafe really shines, with friendly,engaging waitresses and a hospitable atmosphere that makes youwant to become a regular customer all by itself.The prices are reasonable, the food is excellent and the place feels

like a good greasy spoon should—and when recommending theHot Rod Cafe to friends, you can always tell them to “just look forthat big statue of Paul Bunyan.”

2831 N. Stone Ave. • Tucson520.903.2233 • www.tucsonhotrodcafe.com

f o r b r e a k f a s t a t t h e H o t R o d C a f e By Dirk Deppey


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an

of

oasistranquility

Seven Cups, the only Chinese teahouse in Tucson, is an oasis oftranquility within the busy business locale of East 6th Street. Teaserver Charles Zoll explains the atmosphere, “It’s kind of a librarysetting, a quiet, contemplative place. We’re less ‘do’ and work-oriented than, say, a Starbucks, and more about slowing down andenjoying the experience of tea.”

The décor is uniquely Chinese: bamboo trees, silk prints andfans adorn the walls, while red paper lanterns inscribed with “tea”in Chinese hang overhead. Soothing Chinese music is heardthroughout the tearoom, which seats approximately 35 people atdistinctive wooden tables.

One side of the tearoom displays a wide array of tea sets, pots,cups and accessories, all of which are for sale. Porcelain sets that areas beautiful as they are delicate allow for an artistic tea experience.Yixing teapots are smaller, more rustic creations that are generallyused to brew only one kind of tea. Yixing clay absorbs the tea flavor,giving each infusion more character.

Seven Cups has an extensive menu of sweets and savory snacks toenjoy,many ofwhich are vegan and gluten free.One favorite is YomogiDaifuku, a confection made of mochi—rice that has been poundedinto paste and molded into shape then blended with mugwort, whichis prized for relieving joint and nerve pain. At the center of the rice isa delicious adzuki bean puree. Another sweet offering is Azuma, awalnut topped treat of adzuki bean puree sweetened with a specialblack sugar and placed in a baked pastry shell.

Savory snacks include the traditional Chinese Spiced Tea Egg.A popular Chinese snack, this hard-boiled egg is simmered in abroth of black tea, cassia bark, Sichuan peppercorn, star anise,

food & wine

The tearoom’s name comes from the above poem, which was written during the TangDynasty by Lu Tong, a hermit who was so moved by a gift of Chinese tea, he was inspiredto pen this poem. Translated by Christopher Nelson at the University of Arizona.

The first cup kisses away my thirst,and my loneliness is quelled by the second.The third gives insight worthy of ancient scrolls,and the fourth exiles my troubles.My body becomes lighter with the fifth,and the sixth sends word from immortals.But the seventh—oh the seventh cup—if I drink you, a wind will hurry my wingstoward the sacred island.—Lu Tong (795—835)


gingerroot and soy sauce. It is servedchilled and is a tasty, substantial teaaccompaniment. Other savory options areseaweed salad, edamame, rice dumplingsand Chinese spiced boiled peanuts.The tea menu at Seven Cups is

encyclopedic. With more than 88 varietiesand custom blends—whether from theirown recipes or by request—there is alwayssomething new to try. The menu beginswith a map of the 10 different tea regions(Provinces) of China. All teas are listed byProvince and are available in Green,Yellow, White, Scented (infused with otherflavors), Wulong, Black and Pu’er varieties.“What makes a tea,” explains Zoll, “are

the leaves of a particular tea bush or tree,its medicinal properties, where it’s grown,how it’s cultivated, the special process itgoes through in creating it. All of thesethings define tea.”Teas often contain a number of

infusions—the number of times a measureof tea is brewed—each infusion changingin complexity and flavor. For example,some Pu’er teas can be infused as many asseven times. The first infusion containscaffeine; the second and third infusionsmay have nutrient properties. Seven Cupsalso sells pre-packaged teas in more than120 varieties.All of the tea servers at Seven Cups are

knowledgeable and able to answer themost complex of tea questions. “We’rerequired to ‘drink on the job’ to further ourknowledge of tea and be able to makerecommendations,” laughed Zoll, adding,“I basically work here to subsidize myfavorite beverage.” Zoll’s enthusiasm for teais apparent and infectious. “I begandrinking tea six years ago; I applied for ajob here when I was 14, but they turned medown because I was too young. I keptcoming back and eventually they invitedme to apply again!”Hours of operation at Seven Cups are

Monday through Saturday 10:30 a.m.-8 p.m.,and on Sunday 11:30 a.m.-6 p.m. Free wifiand teas-to-go are available. The Seven Cupswebsite has a wealth of information abouttea and Chinese culture. Products areavailable for purchase online.

2516 E. 6th Street • Tucson520.881.4072 • www.sevencups.com

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food & wine

g r e a t p l a c eAt oescape to !

Epic Cafe is a Tucson institution. Located right in the heart ofthe 4th Avenue arts district, Epic straddles the line betweengritty, hip Downtown Tucson and the University ofArizona. It is authentic, a real authentic coffee shop herein Tucson.If someone were to askme:What are the people of Tucson

all about?Why is Tucson a place you have chosen to live? EpicCafe would be one of the first places I would take them.Someone then might say, “Wow, the food and coffee are

that good?” I would say sure, but that’s not really the point.Instead, I’d probably just invite them to drink a cup of black coffee

with me and sit and talk. Also, I’d invite them to sit and listen.Interesting conversations abound at Epic. Sit there long enough, andyou are likely to hear a group of 50-somethings, or maybe 20-somethings, coolly and intelligently discussing politics in morenuanced and historically informed manner than you’d find onany 24-hour news network. You will hear people talking aboutMozart, Kafka and Tucson. You will hear about the latest showseen at Plush, the DJ at Club Congress and The Grill’s tatertots. You’ll see families playing board games and, behind them,a lone poet in the corner. You’ll have somebodytell you: “The wordplay used by Dan Bejarin that song by Vancouver-based band Destroyer isbeyond brilliant.”So, yes, I could do

the expected. I couldsimply write a reviewof the place. I couldtalk about the food

that I ordered some particular morning, the time it took tobe prepared, the service of the baristas. How delicious

all the pastries and pies and cakes look,displayed oh so temptingly to those waiting inline for coffee. I could tell you that Epic’sHungarian Mushroom soup is, hands down,the best soup I’ve had in Tucson. That some ofthe favorite people I’ve met in Tucson, I’ve met bychance at Epic one morning or evening. I couldtell you these things, but they don’t fully representthe idea of Epic Cafe as I’ve come to understand it.Epic Cafe is just as much about sitting by yourself

as it is enjoying a chat with some friends. It makes youappreciate the vibrancy of Tucson at this place and time.

The art on the walls is always changing. And, yes, it is coffeeshop art, but I happen to like coffee shop art. Maybe this is alsobecause Tucson is pretty blessed when it comes to local artistsliving in the area. (As an aside, Cafe Luce is another coffee shopthat has very good art and art shows.)That so many people come to Epic on bike or on foot, just

enhances the community feeling of the place. How manyStarbucks have you been to where there have beenmore bikes than cars?So, yes, Arizona might be a state that on the

whole is defined by unchecked suburban sprawl.I guess I can live with that though, as long as I havea place to escape to, like Epic Cafe.

745 North 4th Ave. • Tucson520.624.6844

By Keith Cooper


BrushFire BBQThe BrushFire BBQ Company is habitforming! The meats are dry-rubbed,then gently mesquite smoked forhours—delicately tender and intenselyflavorful. Six made-from-scratch saucescomplement the sweet smoked meatsin astounding ways. Traditional made-from-scratch side dishes and fresh-baked desserts finish off an extensivemenu. Tender. Delicious. Flavorful!

2745 N. Campbell Ave. • Tucson520.624.3223

Rosa’s Mexican FoodIn business since 1970, Rosa’sMexican Foodhas long been a go-to spot for greatMexicanfood in Tucson. Their salsa has been votedBest Salsa numerous times by TucsonWeekly in their Best in Tucson awards.They only use Hornitos Tequilla in theirmargaritas, which go great with their tastyhomemade enchiladas, tacos, chimichangasand flautas. Also, their shrimp, chicken andbeef fajitas are some of the finest in Tucson.The fabulous chile rellenos and green corntamales are many people’s favorites as well.To top it all off, many vegetarian options arealso available. Begin the meal with a tastyappetizer, maybe the popular cheesecrisps topped with the works—machaca,green chile, tomato and onion. Then fordesert try the popular sopapilla—toppedwith whip cream, cinnamon and honey.Rosa’s Mexican Food is open seven daysa week from 11 a.m.-10 p.m. It is located onthe southwest corner of Fort Lowelland Campbell.

1750 E. Ft. Lowell Road #164 • Tucson520.325.0362

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food & wine

Some of Executive Chef JoshuaTomczyk’s favorite childhood memoriescenter around family gatheringsin restaurants. “We were always theloudest family in the restaurant,” he said.“I am sure our laughing annoyed otherguests, but we loved it.”That memory is behind Tomczyck’s

attraction to “family” restaurants likeOro Valley’s Sahuaro Cafe, owned byRebecca Ahlstrand and Robert Dean. “I

want to give other families the opportunity to sit down and betogether over a meal without worrying about preparing that mealor cleaning it up afterward.”Tomczyk worked at Magpie’s until graduating from Tucson’s

Sahuaro High School, after which he attended the CulinaryInstitute of America (CIA) in Hyde Park, N.Y., graduating in 1997.“I knew I wanted to be a chef since I was a kid,” said Tomczyk. “Iused to come home from school and watch The Frugal Gourmetand Yan Can Cook on PBS.” One of four children with a singlemom, Tomczyk said he started cooking for himself and otherfamily members when he was about 11.One of his proudest culinary accomplishments was successfully

preparing his mother’s chicken and dumplings recipe for the familywhen he was 15. Now, with children aged 12, 11 and 8, it’s still oneof his favorite meals to prepare for family. He’s also proud of a dishhe created while working as Chef de Cuisine at Fuego—roastedduck with brandied cherry sauce and a dried sherry compote.Tomaczyk admits a fascination with street food and food trucks,“Especially Sonoran hot dogs.” At street fairs he heads “straight forthe Greek food, like falafel and gyros.”While studying at the CIA, Tomczyk completed a required, 18-

week externship at Tucson’s Doubletree Inn—the only time he hasworked in a hotel restaurant. His first job after graduation wasworking for James Beard Award Winner Christopher Gross at

Christopher’s Bistro in Phoenix, after which he was a member of theopening team for the Front Row Sports Grill at Chase Field (thenBank One Ballpark), where he ran the catering division. He returnedto Tucson for the stint at Fuego, and later joined the Fox Restaurantsteam, where he served as Executive Chef at Zinburger and MontanaAvenue. Most recently, he was part of the opening team for DryRiver Company, developing the pizza dough recipes for therestaurant’s wood-fired ovens.Generally, Tomaczyk likes preparing “homestyle food delivered

restaurant style,” like “upscaled” meatloaf and macaroni andcheese. The chef also explained that he believes in using fresh,locally produced foods. “I don't like using blocks of frozen fishgassed on a ship somewhere,” he said. “It’s one of the reasons Icame to Sahuaro Cafe.” In addition to the establishment being acomfortable, family restaurant, Tomaczyk likes having the freedomto create dishes and menus based on the availability of seasonal,local produce—not following a corporate objective with aprescribed purchasing plan.“I like experimenting with all kinds of cuisines, like classic

French and Thai, but you will definitely find a Sonoran influencein my cooking,” he said. Shortly after arriving at Sahuaro Cafe inlate July, he introduced a Steak and Eggs Benedict dish with agreen chile hollandaise. “We sold out, and had to run to the storefor ingredients to make more.” Tomaczyk has updated somepreparation and presentation techniques for breakfast and lunch.In his spare time, when he isn’t at home in Vail focusing on his

family or off on a deep sea-fishing trip, Tomaczyk likes to run.“When you spend your day playing with fire and sharp knives, it’snice to have that kind of outlet.” His goal is to run in the P.F.Chang’s Rock & Roll Marathon in Phoenix in January.Cafe hours are Saturday throughWednesday 6:30 a.m.-2:30 p.m.,

and Thursday and Friday from 6:30 a.m.-8 p.m.

12142 N. Rancho Vistoso Blvd., No. 120 • Oro Valley520.297.3258 • www.sahuarocafe.com

By Theresa GrantSahuaro Cafe’s Chef Tomczyk Brings Homestyle Cooking, Fresh Approach to Oro Valley

homestyle classicsputting a spin on


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By Jeanne Christie

AutumnA Great Time of Year for Sauvignon BlancBy Jeanne Christie


“Can anyone tell me where I can getsome rubbers?” Now this isn’t exactlysomething that would make you thinkof autumn, however; it was the autumnof 1990 when an energetic young manwith curly dark hair came bouncinginto the public relations/executiveoffices of Geyser Peak winery asking exactly thatquestion. With a strong Australian accent, I might add. I rememberit like it was yesterday, as it was my first impression, my firstintroduction to the now world famous Winemaster, Daryl Groom.Well, after gales of laughter from us and the hint of a devilish

grin behind his eyes, we finally got to what it was Daryl reallyneeded; Daryl was actually asking, in Australian, where he couldget some erasers. I just had to share that one. Well, 20 years havecome and gone. Daryl now has a head full of curly silver hair, twomore kids (three in college) and a few more wineries.While Daryl was still in his twenties, he was responsible for

making five vintages of the world class Grange Hermitage,Australia’s premier wine from Penfolds. It was at this time thatHenry Trione, owner of Geyser Peak winery, took on Penfolds as50-percent owner of Geyser Peak. What baffles me to this day iswhy Penfolds insisted on including their best winemaker in thedeal. Huh? It appears the Australian wineries at that time didn’t putthe emphasis on winemakers as Americans were doing. Our goodfortune; their loss.Even after Henry Trione and Penfolds parted ways, Daryl stayed.

Daryl went on to become Winemaster and Vice President,Winemaking and Operations, at Geyser Peak, bringing numerousawards over the years, too many to count. This included severalWinemaker of the Year and Winery of the Year awards fromvarious worldwide competitions; while changing the entire face ofGeyser Peak and the quality of Geyser Peak wines. To this day,Daryl’s style is still dominant for Geyser Peak’s Sauvignon Blancand it is still quite a value at about $10 a bottle.As things happen in the changing world of today, corporate

America starting buying up the family-owned wineries in northernCalifornia and Geyser Peak was fully purchased by Beam Wine

Estates, makers of Jim Beam fine Kentucky bourbon; GeyserPeak becoming Peak Wines International. Daryl, meanwhile,taking advantage of property he invested with his wife andbusiness partner, Lisa, and their family in the Barossa Valley,South Australia, planted a Shiraz vineyard right next door toa Shiraz vineyard used for Grange. With the differentproperties Daryl purchased, he also planted Sauvignon

Blanc. Aside from his great record for creatingShiraz, Daryl also has a wonderful touch withSauvignon Blanc; leading Geyser Peak to be oneof the finest and best values during his timethere. It would just be natural to make it for hisown Australian winery, Groom.As the southern Arizona marketing consultant

for Groom for many years, I can say howwonderful Groom is; winning countless awardsfrom national and international wine competitionsand glowing wine writers’ praises. Groom becamesuch a huge success for Daryl, he left Geyser Peak;but Daryl didn’t stop there. He went on to ownanother winery, DXG in Healdsburg, Calif.As for his latest project, Daryl has been raising

money for the American Heart Association with hisnewest addition, Colby Red. Daryl and Lisa have ason, Colby, who has been ridden with heart

problems since birth. Although Colby is doing great, it was he whoencouraged his father to make a wine, Colby Red, sold initially atWalgreens as a Walgreens “exclusive,” to profit the American HeartAssociation. Colby Red is now available to all accounts as well, andcontinues to raise good money for the American HeartAssociation. In addition to this incredibly special project, Darylconsults for quite a few other wineries, and owns DXG andGroom. I’d say he is a very busy man.It’s thoughts of Daryl Groom and Sauvignon Blanc that

bring me back to autumn, my favorite time of year.Autumn holds so many favorites for me; beautiful leavesdramatically changing vibrant colors andmy weekendsdominated by farmers markets and harvest fairs. Onepersonal favorite fair in the beginning of October, isthe Sonoma County Harvest Fair in California. Notonly is this a great fair, it is also a wine competitionand tasting of great repute. Then on to of one of mytrue joys of autumn, the spooky, treat-givingHalloween, with all of its pageantry and tall tales;culminating in the feast of all feasts, Thanksgiving.It stands to reason that Sauvignon Blanc, my

favorite white wine, holds its own in Autumn—but ofcourse, Sauvignon Blanc holds its own any time ofyear. Enjoy and bon appétit!

Jeanne Christie has been a wine professional for most of her adult life,including wine writing, winery public relations and marketing, wineeducation, wine buying and wine sales. Jeanne is a professional WineJudge as well and is currently a Wine Consultant for Wine-ovations.She can be reached at [email protected].

food & wine

on the vine

Sauvignon Blanc is one of the most versatile wines available.Because of its high acidity, you can pair it with a wide range offood, including salads, fresh green vegetables and asparagus.Yes, I did say asparagus. And if done right, it can even pair withartichoke. Although I honestly wouldn’t recommend artichokeif you are going to spend an evening enjoying wines withdifferent courses. There is anenzyme in artichokes thatcoats the palate and willdestroy your wine palate forhours. Enough negativity,although it has always beena pet project of mine toknow not only what works

in pairing wine but also what doesn’t—the big faux pas. Theexciting thing about Sauvignon Blanc is all the food you *can*pair with it.As we are well aware, our autumn can be quite warm, so a

nicely chilled bottle of Sauvignon Blanc is the perfect aperitif aswell as accompaniment to a course. Some of my favorite foodsthat complement Sauvignon Blanc are shellfish: raw oysters,littleneck clams on the half, scallops and shrimp, to name afew. Once November rolls around, Dungeness crab is in season.It’s time to cover the kitchen table with newspaper and startpicking away, enjoying a wonderful, dry Sauvignon Blanc withthose crabs. Smoked fish is another good complement;however, I find that salads with a variety of vinaigrettes are themost surprising matches. So much for the old adage of notserving wine with your salad course—wrong!In pairing Sauvignon Blanc with food, a good rule of thumb

is to stay away from buttery, fatty food and sauces. Citrus is awinner, think of ceviche. Salty is good, such as capers,prosciutto and anchovies but stay away from soy. Feta cheese,fresh goat cheese and Parmesan work well but Brie, Swiss andblue cheese are a big no-no. Red meats generally do not farewell with Sauvignon Blanc, nor do sausage and lobster butchicken, tuna and fresh sardines pair great. No sweets orbaking spices; you don’t want to ruin the beautifully crisp, dryqualities of Sauvignon Blanc.Plenty of food for thought; now for a few suggestions of

which Sauvignon Blancs are popular, reasonable and availablein Arizona. As always, trust the staff of your favorite wine storeto make a suggestion if you are in doubt. They are usually quitewine knowledgeable and know their inventory. Look for Selene,Crocker Starr, Russian Jack, Chaleur Estate and Gamble. DryCreek Vineyards is consistently good and of course, Geyser

Peak and Groom. For you Trader Joe fans, there arenumerous Sauvignon Blancs from Chilé, Argentina,

Australia and New Zealand that are incredibly goodand exceptional values. Be sure to check them out.

food pairings with

Sauvignon BlancBy Jeanne Christie


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dawns22 Arizona Gourmet Living • Fall 2011

It comes as a surprise, heading into a busy downtown intersection:a large, exquisitely detailed copper image of a tree, installed high aboveground and blazing to life when hit by the famous Tucson sunset.Created by internationally exhibited Tucson artist DanielMartinDiaz,it is a sight you can’t help but smile at when you first see it.Yet this artwork is no mere decoration. It is also the face of

something eminently practical: Plaza Centro parking garage,which will have three floors of parking when completed. Usefuland even slightly environmentally-incorrect, Plaza Centro is ametaphor for Tucson downtown now: artistic and creative, but alsonewly entrepereneurial and private-sector driven.Make no mistake, there are still plenty of bums and shady tattoo

parlors. But there are also a few gleaming new buildings as well asold ones decently restored rather than left to ruin. Artisan cocktailbar 47 Scott was the subject of a glowing feature in the New YorkTimes. Premium burgers, house-made ice cream and greens froman urban garden can all be found within a two-block walk.

The Historic Depot, once the first stop for the freight trains thatwere the lifeblood of the West, is now home to restaurant-cum-gourmet grocery Maynard’s Market. Soon it will also host therespected Obsidian Gallery, which is moving permanently from itsFoothills location in order to reach a younger crowd of both artistsand buyers.The cultural venues—from big ones like the Tucson Museum of

Art to the scrappy independent performance groups—are joinedby glossy yoga and spinning studios, a capoeira school, an exhibitspace for big-ticket, nationally touring pop-culture exhibits.There are boutiques, a Buffalo Exchange, even a shop devoted towildly expensive custom motorcycles. August sees the opening ofSparkroot, a coffeeshop that is homegrown but exclusively servinghigh-end Blue Bottle Coffee.Later this year the UA starts moving in—symbolically, with an

urban planning office in a tiny but historic space; and in reality,with large swaths of student dorms. Purists and residents who

By Rocelle Aragon

downtown

the finer things

Preparándose para el Día de los Muertos, 2010 ShannonSmith, b. 1979, Kentucky; lives Tucson, AZ. Pigment print,23 x 35 in. Photo courtesy of the Tucson Museum of Art.


Now in its second year, 2nd Saturday is the perfect way toexplore downtown on a family-friendly budget. A highlightof each month is the concert at the beautifully restored FoxTheater. Shows by big names like Yankovic are ticketed, butmany are completely free, featuring visiting performers fromjazz orchestras to rock tribute bands. But local talent gets itsdue as well: one concert paid tribute to Tucson’s history withrare film footage, and the TSO Pops! and the Tucson JazzInstitute have both played to packed houses.Outside the Fox, 2nd Saturday regularly brings some of

Tucson’s best local musicians to street corners and twoopen-air stages; roving live statues, stiltwalkers, classic carsand kids’ rides add to the fun. Come early for goodparking, grab a table and a snack, position your babystroller and enjoy the night.The food is yet another fun part of 2nd Saturday.

Downtown restaurants run great specials, and the streetsare packed with vendors. Walking ensures you have roomfor dessert: gluten-free mesquite flour pies from Big SkyePie (usually found near Ronstadt bus terminal), coldcomforts from Frost and solar-powered Isabella’s IceCream, fancy cupcakes and gourmet fudge (usually foundnear the Scott St. stage).What keeps this three-ring circus going? Initial funding

came from Providence Services, a new downtown anchortenant whose CEO Fletcher McCusker has helped kickstartthe current revival. Now the event is planned, managed andpromoted by the merchants of Downtown Tucson.

Tips: Street parking is free after 5 p.m.; if that is full, tryPennington Street Garage, 110 E. Pennington Street,$2 after 6 p.m.; or Depot Plaza Garage, 5th Avenue betweenCongress & Toole, $5 after 6 p.m. For each month’sentertainment schedule and merchant specials, visitwww.2ndSaturdaysDowntown.com.

value their sleep are already decrying the dorms, but they willprovide the 24-hour residential presence the area has long needed.Things are even looking up in the warehouse district on

downtown’s east end, long ensnared in real-estate red tape.Ownership has finally been settled, and downtown stapleDinnerware Artspace finally has moved in and begun renovatingand holding events. A recent grant from the NationalEndowment for the Arts will help professionalize culturalmanagement for the area, which also hosts independent musicand art venue Solar Culture.All in all, it’s still a very long way from places like Austin or

Portland, but downtown is slowly winning back acceptance fromthe rest of the city.Two events have been central to this shift. Community run

Meet Me at Maynard’s draws 400-600 runners and walkers of allskill levels each Monday night, literally energizing downtownand refueling afterward with food and drink specials. Started in2008, the event is volunteer-managed and completely free;specials can be enjoyed by presenting the ticket that is given outto all registrants.For those of a less athletic bent, 2nd Saturdays is a streetfest

that combines a concert at the Fox, restaurant specials, streetfood, local craft vendors and a bounty of free music. Rather thanbeing as chaotic as it sounds, it is actually quite convenient.During June’s event, for example, people walked from Weird AlYankovic at the Fox, to a wildly overpacked show by ‘wizardrockers’ Harry & the Potters at Club Congress, to an outdoormovie from Cinema La Placita.So the next time you come downtown, whether for a concert at

the Rialto or one of the exhibits or performances mentioned in ourCalendar, bring an open mind along with your water bottle. Youmay be pleasantly surprised at what you find.

2nd SATURDAYS

DOWNTOWNPhoto by Ed Flores

PHOTOSw o r t h 1 0 m i l l i o n w o r d s


the finer things

By Dirk Deppey

One of Tucson’s most famous and prestigious artistic institutionsisn’t exactly a household name—at least not locally. Nonetheless, it’sdifficult to find a local concern with more cultural cachet than theCenter for Creative Photography. Located on the University ofArizona campus and known to serious scholars and photographersaround the world, the Center has more than earned its reputationas one of the world’s essential repositories of artistic images.The seeds for the Center were planted in 1973, when

photographer Ansel Adams participated in an exhibition of hiswork at the University of Arizona. Then-University President JohnP. Schaefer approached Adams with the idea of using the Universityas a repository for his archive. A year later, Schaefer visited Adamsin Carmel, Calif. The two hit it off, and Adams consented to the useof his archives as a foundation for what would become, in 1975, theCenter for Creative Photography. The Center was originallyhoused in a small building off-campus, moving to the University’sFine Arts Complex in 1989, where the 55,000-square-foot John P.Schaefer Building has served as its home ever since. The archives ofmore than 100 photographers, historians and critics are nowoverseen by the Center—including such notable artists as RichardAvedon, W. Eugene Smith and Edward Weston, in addition to theaforementioned Adams—making it a major presence in the worldof photography and a crucial destination for scholars and

researchers. A number of traveling exhibitions, on displayeverywhere from Phoenix to the Netherlands, keeps the Center’sreputation fresh and relevant.Earlier this year, CCP director Katherine Martinez launched an

ambitious redesign of the Center, closing it through the summer tooversee the addition of the new Laura Volkerding Study Center,“where researchers will be able to study items from the fine printscollection side-by-side with negatives, transparencies,correspondence, and other manuscript and visual materials.”The Center re-opened in August with the launch of Creative

Continuum: The History of the Center for Creative Photography.Focusing on the works of five of the first artists to grant theirarchives to the Center—Ansel Adams, Wynn Bullock, HarryCallahan, Aaron Siskind and Frederick Sommer—theexhibition provides a fantastic opportunity for the folks at theCenter for Creative Photography to remind the general publicof just what makes it so valuable to the Tucson community. Theexhibition runs through November 27. The Center’s hours areMonday through Friday, 9 a.m.-5 p.m.

Center for Creative Photography—The University of Arizona1030 N. Olive Road • Tucson520.621.7968 • http://creativephotography.org


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livingmuseuma


the finer things

By Karrie WelbornExploring the Tucson Botanical Gardens

One of Tucson’s most delightful venues for tourists and locals alikecan be found a few blocks south of Grant Road, on the east side ofNorth Alvernon Way. The history behind this living museum isfascinating. Two unique individuals from different generations,BerniceW. Porter and Harrison G. Yocum, had similar views abouthorticulture and the need to preserve and protect plants in general,and Arizona’s desert plants in particular.Bernice Porter spent much of her adult life creating gardens on

the land she owned with her husband, Rutger. In the early 1930s,the Porters founded the Desert Garden Nursery on their propertynear Grant Road and what became Alvernon Way. This is thelocation of today’s Tucson Botanical Gardens (TBG), but it is notwhere TBG originated.The Porter’s nursery business eventually moved to a Speedway

location, and the Porters continued to lovingly cultivate gardens ontheir home property. The nursery closed in 1958, but the desire towork with plants and to educate the public was a defining goal inthe life of Bernice Porter. In the years that followed, she sought away to preserve the home gardens for future generations.Harrison G. Yocum was only eight years old when the Porters

started their nursery, but in 1964 when he was in his mid-fortiesand Porter was in her early 60s, their mutual interest in and love forhorticulture drew their lives together. That year Yocum foundedTBG by opening the gardens at his home on North Jefferson Street,to the public. Five years later, TBG officially became a non-profitorganization. As memberships grew, TBG acquired a temporaryhome at Randolph Park while seeking a permanent location. Atapproximately the same time, Porter began searching for a way toensure that her gardens would remain intact for future generations.Ultimately, she decided to deed the property to the City of Tucson,with the provision that her gardens would be maintained. Inresponse, the City of Tucson passed Resolution 9384, which statedthat the land would remain a botanical garden, a sanctuary for birds

and would be used as a means to educate the public on horticulture.In 1975 the separate dreams of Porter and Harrison merged, aperfect fit; as TBG moved permanently to Porter’s protected land.Today, with 36 years at its permanent location, TBG is

considered to be one of the best public gardens in the country.Comprised of 16 themed gardens, on five acres of land in themiddle of Tucson proper, the Botanical Gardens provideknowledge, beauty and fun to all who visit. With a mini-gallery,classes, garden tours, a cafe and a gift shop, TBG is firmlyestablished as a place of beauty, education and fun.TBG’s 2011 fundraiser, “Butterfly Affair, A Royal Night,” is

scheduled for October 9, 5 to 8:30 p.m. Tickets are $150 per person.The gardens will be filled with music and Chef Albert Hall will be onhand to provide a royal meal. Then, on October 10, 2011 “ButterflyMagic” debuts. In this exhibit, guests will see butterflies from 11countries. The exhibit will be open daily from 9:30 a.m.-3 p.m.September and October at the Gardens are filled with terrific

things to do and see. To name just a few: artist Karen Strom’sbeautiful photography will be on display at the Porter HouseGallery; a “Growing Orchids” class will be presented on September11; “Butterfly Basics” on October 18; and a book signing onOctober 29, with author Carolyn Niethammer for her new book,Cooking the Wild Southwest: Delicious Recipes for Desert Plants, ThePrickly Pear Cookbook. Be sure to check out the TBG website forthe full roster of events, their times and costs.Bernice Porter and Harrison Yocum are both gone now, having

lived long and full lives; but their legacy remains, vibrantlyexpressed through the continuing growth of the gardens they loved.The Tucson Botanical Gardens are open daily from

8:30 a.m.-4:30 p.m.

2150 N. Alvernon Way • Tucson520.326.9686 • www.tucsonbotanical.org

Photos courtesy Tucson Botanical Gardens


Jewel BoxThe Jewel Box, independent and locallyowned since 1937, specializes in amedium-to-better quality selection of finejewelry, manufacturing and jewelry repairon gold and platinum. Watch lines areBulova, Accutron, Citizens, ESQ, Caravelleand Belair. Offering a nice selection ofmounted and loose gemstones, pearlstrands, pendants and earrings, the JewelBox is looking forward to serving you!

7815 E. Broadway Blvd. • Tucson520.296.7111

Noral DiamondJewelersShopping is a unique pleasure at NoralDiamond Jewelers. This gem in the heart ofthe foothills of Tucson is the culminationof 52 years of commitment to excellence indesign, construction and customer service.Noral appreciates loyalty and strives toprovide an environment that is warm,inviting, friendly and personalized to eachclient’s needs. Experience the best-keptsecret in Tucson—Noral DiamondJewelers, where quality, luxury and valuecombine to satisfy all your jewelry needs.

5425 N. Kolb Road Suite 109 • Tucson520.638.5002 • www.noraljewelers.com

Gallery WestNestled in a small courtyard in the foothillsof Tucson, Gallery West has been sellingfine Native American art since 1996. Thegallery showcases select examples ofhistoric beadwork, basketry, katsinas andtextiles. Gallery West also features large-format pigment prints of C.S. Fly’sphotographs of Geronimo taken in 1886.

6420 N. Campbell Ave. • Tucson520.529.7002 • www.indianartwest.com



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DECORwarmth

Rug Decor of Tucson Provides Custom Flooring Services

By Theresa Grant

to your

add some


at home

Celebrating their third year in in the Oracle Crossing Plaza atOracle and Magee, Nikki and Phil Sharp, owners of Rug Decorof Tucson, haven’t noticed many changes in their customers.“We still have our fair share of snowbirds, many of whom have

second homes in Saddle Brook and Oro Valley,” explained Nikki.“But what we’re seeing in this economy is that more people arestaying put and renovating their homes rather than moving.They are repurposing rooms, putting in hardwood and tilefloors, and then using area rugs forcolor, warmth and acoustics.”Nikki also noted that the store has

begun stocking more southwestern andcontemporary options, with as many as50 percent of its customers shopping forthose styles. “Many of our finest Persianrugs, especially the tribals andprimitives, work well with southwesterndecor,” she said. “In Tucson, people willalways choose a southwestern style, nomatter what the trends are. But there isstill a demand for transitional andcontemporary pieces.”The local store is one of 20

licensees nationally, but the only onein Arizona. “Our affiliation with RugDecor gives us greater buyingpower,” she said.The store carries hundreds of rugs

in stock, most of them works of art,in all sizes and shapes and in a variety of price ranges, orcustomers can place orders from thousands of styles, sizes andcolors based on samples. Nikki attended the Las Vegas Marketin July, ordering many new selections for fall.Rug Decor of Tucson also offers custom orders. “We have two

special-order programs,” explained Nikki. “We help our customersfind one-of-a-kind, hand-knotted, high-end Persian pieces, as well

as some of the finest power-loomed rugs in the world, or we canhelp customers order custom-designed pieces.” The special-orderprogram includes hand-made rugs from India, as well as machine-made rugs from a variety of U.S. manufacturers.Rug Decor carries two major loomed brands: Karistan,

“probably the most well-known U.S. rug maker,” according toNikki, and Nourison. “Karistan produces more traditional,Oriental-style rugs using exclusively New Zealand Wool,” she said.

“Nourison offers more economical choices, using somesynthetics as well as wool. Inaddition to many traditionaldesigns, Nourison presentsmore contemporary andtransitional patterns.”One of the special

programs offered by RugDecor allows customers to“check out” a rug for trial.“Often, our customers want totest a size or a color beforethey invest in a special order,”explained Nikki. “Checkingout a rug lets them live with itfor a while before they make afinal decision.” Customers mayalso schedule home visits witha decorating consultant. “Weare happy to come out, look at aspace and furnishings, and helpour customers choose the right

rugs to fit their lifestyles.”Rug Decor of Tucson’s store hours are Monday through

Saturday, 10 a.m.-5 p.m.

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Real Deals:2 Days A Week.2 Good To Be True!Real Deals on Home Décor is a rapidly-growing franchise based in Twin Falls,Idaho, whose local mom-&-pop-shops areonly open on Thursdays and Saturdays.Offering the latest in both contemporaryand traditional home décor, a wide array ofclocks, wall art, mirrors, signs, candles,floral, lamps and furniture priced wellbelow what consumers are used to paying.Real Deals Stores also host open houses,private parties and community “fun” raisers.

4261 W. Ina Road #101 • Tucson520.572.4200 • www.realdeals.net/tucson

C’est La VieOnce you step through the door at C’est LaVie Vintage Boutique you know you’re in fora treat. Owner/Proprietor Sharon Monashhas meticulously collected and lovinglyrestored a most unique selection of wearingapparel, jewelry and accessories for everyoccasion. You will also find beautiful gifts,home accents, along with a breathtakingcollection of vintage bridal wear. Be preparedto be dazzled—it’s vintage redefined.

1918 E. Prince Road • Tucson520.326.0299 • www.cestlavievintageboutique.com

Solaris PhotographySolaris Photography has expanded theirservices to provide studio portraits.Although they started out specializing inwedding photography, their new studioallows them to serve a broader range ofclientele, such as high school seniors andfamilies. As they prepare to have asuccessful fall season, Solaris will beoffering different types of promotionsthroughout the following months. Besure to visit their website and view theirpromotion section for what’s new anddifferent in the photography industry. LetSolaris Photography be the main providerfor your photography needs. Call for anappointment or visit their studio.

2508 E. 6th Street • Tucson520.591.9316 • www.solaristucson.com

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http://www.culliganwater.com/


pure & simple

WATER

Culligan Water of Tucson has conducted business in Tucson andsouthern Arizona since 1946. Since 1989, the franchise has been apart of the Packard Group, which owns approximately 28 Culligandealerships across the country.In 2007, the Tucson dealership acquired a local water-bottling

facility. This allowed Culligan to bottle its 3- and 5-gallon productsin Tucson, rather than having to truck them down from Phoenix,which in turn caused the company to grow at a tremendousrate. Culligan Water is the only full-service water company inSouthern Arizona. They serve both residential and commercial/industrial clients.Culligan takes pride in its courteous customer service personnel

and professional, friendly sales representatives. Their installationand service technicians are certified water experts; and can provideemergency service around the clock.The company provides state-of-the-art filtration, reverse

osmosis, drinking water systems and bulk water, which is availablefor wells and swimming pools. Home and office bottled water isprocessed through steam distillation. Select minerals are added todistilled water to produce a premium drinking water. Also availableare distilled, fluoridated and spring water. Additionally, Culliganoffers bottled water with a private label. This is a terrific marketingoption for a business or special event. An independent labeldesigner is available to create your private label. For this uniqueservice the cost is based on the complexity of the design and the

quantity of water required.Bottled water is but one type of product available through

Culligan. Their high-efficiency water softener is touted as “themost efficient water softener on the planet.” In fact, in 1936Emmett J. Culligan founded Culligan Water with its product as awater softening process. The first Culligan dealership opened in1938 just outside of Chicago. Due to the demand and the quality ofservice provided, Culligan soon became a national organizationand is, today, international in its reach. Yet even with this extensiveinternational growth, the key to Culligan’s success in Tucsonand elsewhere comes from the ongoing philosophy that Culligandealerships are local organizations that provide local families andlocal businesses with water treatment systems and delicious bottledwater. Culligan is also able to provide emergency deliveries of bulkwater to rural areas, construction and manufacturing sites, foodservice operations and hospitals.The success of the bottled water plant and the distribution of

bottled water and other products in Tucson and the greater Tucsonarea means that in 2012, Culligan will be moving to a new, built-especially-for-them, Tucson bottling facility.Don’t miss great bottled water, drink Culligan … better water,

pure and simple®.

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at home

from Culligan


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stressbusters


Stress release is a mentally active process that leaves the bodyrelaxed, calm and focused. To keep your body beautiful, it isimportant to incorporate stress-release techniques into your dailyroutine. Make a note: If you think you are too busy to use stress-release techniques, you are more than likely too busy for goodhealth! Try the suggestions below to help find a stress-releaseprocess that works for you.

Reduce information overload, take a news-vacation for 24hours. Watch less television, and make sure you have time awayfrom the internet.

Stand up at least once every hour and stretch.Take time for yourself, quiet time, at least once a day for 15-30

minutes. Meditate, read a novel, listen to music.Use visualizations. The Cleveland Clinic Foundation has

determined that visualization can help reduce stress. Forexample, imagine you are standing in a gentle rain that washesall stress away from your body; or, pretend you are standing ina morning fog, then the sun comes out and clears your sight.The road is ahead of you and you are now able to see what todo next.

Smile! According to Dr. Cooper, “Smiling transmits nerveimpulses from the facial muscles to the limbic system, a keyemotional center in the brain, tilting the neurochemical balancetoward calm.” Grin and feel better.

Write an affirmation. An affirmation is a short, clear, positivestatement that focuses on your coping abilities. Repeat it regularlyat the same time each day, as well as during moments of stress.

For example: “Every cell in my body vibrates with energy andhealth.” Or “My mind is at peace.”

Write it out/Gain perspective. Paul J. Rosch, M.D., President ofthe American Institute of Stress in Yonkers, N.Y. suggests thisexercise: Divide a piece of paper into two parts. On the left side, listthe stressors youmay be able to change, and on the right, list the onesyou can’t. “Change what you can and stop fretting over what youcan’t,” says Dr. Rosch.

Count to 10 before you say or do something you’ll regret.Breath deeply. Shallow breathing causes the heart to beat faster

and muscles to tense, which can exacerbate feeling stressed.

Put your hand on your abdomen just below the navel. Inhaleslowly through your nose and watch your hand move out asyour belly expands. Hold the breath for a few seconds, thenexhale slowly. Repeat several times.

“Breathing from your diaphragm oxygenates your blood,which helps you relax almost instantly,” says Robert Cooper,Ph.D. Check out The Power of 5 a book of five-second andfive-minute health tips that Dr. Cooper co-authored.

Rub your hands together vigorously until they feel warm. Then cup them over your closedeyes for five seconds while you breathe deeply. The warmth and darkness are comforting.

Loosen the muscles in your neck and upper back. Stand or sit, stretch your arms out fromyour sides and shake your hands vigorously for about 10 seconds.

Combine these two exercises with a little deep breathing to double the benefit.The Healthy Mind, Healthy Body Handbook by David Sobel, M.D.

QUICKTIPS

HOW TOBREATH DEEPLY

body beautiful


Learn to say NO! Learn your personallimits. Realize that you can’t pleaseeveryone all the time. Trying to doeverything for everyone is a one-way ticketto serious stress—throw that ticket away!

Eat a cracker, pretzel or bagel, becausefoods high in carbs stimulate the release ofserotonin, which are chemicals from yourbrain that help induce calm. Make it astress-release snack though, not a meal!

Recognize your stress signals, admitout loud, “I am feeling stressed,” andforestall the buildup of anxiety.

Go for a walk. Walking helps youbreathe more deeply while improvingcirculation. If you can go outside forfive minutes, that is best. Get up andmove! If not, stand up and walk backand forth, go to the water cooler, or walkto the restroom.

Take a hot bath. If you can’t do that, washyour hands and face with hot water andvisualize the hot bath, it’s almost as good!

Listen to music. Pick something thatyou like and that soothes you. Music canslow the heart rate and increaseendorphins. It doesn’t have to be classicalbut a few good choices are Bach’s Air onthe G-String, Beethoven’s Pastoralesymphony, Chopin’s Nocturne in G,Handel’s Water Music, or pianist GeorgeWinston’s CDs Autumn or December.

Practice Mindfulness. “Mindfulness”is consciously heightening yourawareness of the moment by focusingintently on an object. Notice a pencil’sshape, color, weight and feel, or slowlysavor a raisin or a piece of chocolate.Mindfulness leads to relaxation.

Straighten up and STRETCH! Stand-up, stretch your arms and legs. Stress causesus to slump and when we slump, the flow ofoxygen, and blood are restricted, whichincreases muscle tension and can createfeelings of panic or despair. When youstand up and stand straight, circulation isincreased because oxygen in your blood isincreased. This eases tension in the musclesand allows you to be more relaxed whenyou return to your desk or chores.

Information for these tips were compiled fromthe following sources:http://helpguide.orgwww.fi.edu/learn/brain/relieve.htmlwww.rd.com/health/37-stress-management-tips/

www.azcorenutrition.com/

http://www.nakedfoodandfitness.com

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body beautiful

Tucked away in Oro Valley's Escondido Plaza at Oracle and Mageeis Resolutions Medical Spa, a quiet, peaceful respite where worries,weight and wrinkles can be whisked away.

Armando Gonzalez, M.D., owner of Resolutions and a Tucsoninternist in private practice, began his journey toward openinga medical spa while working with diabetic and weightmanagement patients at Mesa Verde Medical Group.“We can treat overweight patients with medication,but in order to keep the weight off for a lifetimeand avoid a yo-yo cycle, we need to teachpatients about nutrition. We need to teachthem how to exercise,” he explained.“And after exercise, a massagesounds pretty good. Oncepatients start feeling better,they pay more attention totheir appearance, sofractional CO2 lasertreatments for skintightening may be anext step.”

And so began Dr. Gonzalez’vision for Resolutions, a one-stopmedical spa that offers non-surgicalservices from weight control andexercise to massage therapy, painmanagement, skin and anti-aging treatmentsand overall patient wellness.

The beautifully appointed spa, which celebrated itsgrand opening in June, has many confidence-inspiringfeatures, not the least of which is a medical staff that hasalready worked together for more than three years. The ready-made team met Dr. Gonzalez’ standards for a staff with experienceaddressing each patient as a whole person, not just a client coming

in for a one-time treatment. That team is Clinical Director RobinBorsa, N.M.D., supported by Amy Marinoccio, Licensed ClinicalMassage Therapist and Certified Laser Technician, and LisaCaulkins, Licensed Aesthetician and Certified Laser Technician.

“As a naturopathic physician, I'm not only treating the patient'spresenting complaint,” explained Dr. Borsa, “I am looking

for contributing factors. What’s the patient’s stress level,what environmental or genetic factors may be

involved?” she said. Dr. Borsa's naturopathicmedical degree represents four years of training

in the biomedical sciences and fullpharmacological prescribing privileges.

She is also trained in acupuncture,and says that by far, “the most

common reason patientsseek acupuncture is for

pain relief.”Patients atResolutions MedSpa get a

comprehensive medicalwork-up so they receive

customized treatment plans,whether they are there for

skin treatments or acupuncture or adiet plan. “Sometimes I will prescribe

an antibiotic for an acne problem, butI simultaneously like to work with the patient

on diet, and take a look at hormones andstress levels,” said Dr. Borsa. “We practice

integrative medicine.”Skincare treatments at Resolutions include Facials,

Chemical Peels, Microdermabrasion, Dysport™ (a quick,minimally invasive procedure using the same botulinum toxin A as

whisked awayResolutions Medical Spa Focuses on Anti-Aging, Wellness Programs By Theresa Grant

weight & wrinkles


Botox), Dermal Fillers, Fractional CO2Laser Skin Resurfacing. Additionaltreatments include: Permanent, highspeed, Laser Hair Removal, SwedishMassage, Deep Tissue Massage, Body RockMassage, Lymphatic Drainage Massageand Clarifying Back Treatment,Acupuncture, Cupping, and individuallytailored weight loss programs.In keeping with its goal of treating the

whole patient, Resolutions plans to beginoffering exercise and aerobic classes tocomplement its nutrition programs thisfall. “The classes will be open to thecommunity, not just to our medicalpatients,” explained Dr. Gonzalez.“We're considering including Zumba,”

said Amy Marinoccio, “but we'd have todo that at night so we don't disturb theother businesses in the plaza!”In addition, Dr. Gonzalez has plans to

expand the spa's outreach to men. “We livein the desert, and men need to take care oftheir skin, too.”

7930 N. Oracle Road • Tucson520.219.3301www.resolutionsmedicalspa.com

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Mobility FitnessMobility Fitness Institute, a workout facility accessible to peoplewith disabilities, was established in Tucson in 2006. At MobilityFitness, clients with disabilities are able to work out in a safe andpositive environment. The company started out specializing in SCIpost-therapy, but the program now works with a wide range ofclients with different disabilities. Because Mobility Fitness Institutehas its own line of rehabilitation equipment, clients are able to workout on specially designed equipment available only at the MobilityFitness Institute. Contact Willie Caldwell for more information.

2502 N. Dragoon #100 • Tucson520.792.1414 • www.mobilityfitnessequipment.com

Le Cheveux Salon& BoutiqueFinally, a high-end salon that will make you look and feel amazing.Le Cheveux specializes in color, haircuts, extensions, smoothingtreatments, nails and skin care. With the salon’s highly trainedprofessionals, you are sure to have a great experience. Call toschedule your appointment today, and on your way out the door,visit our unique Boutique!

7348 N. Oracle Road • Tucson520.797.0017

Trouvaille Salon & SpaVisit Trouvaille Salon & Spa and experience the warm and friendlyatmosphere. Whether you are looking for the latest trends,something funky or a more classic look, the staff at Trouvaille hasthe talent, expertise and ability to create any look. The stylists atTrouvaille use Framesi Color lines to create custom colors just foryou. While at Trouvaille, you may want to pamper yourself with aspa service, such as a massage, facial, waxing and body treatment;or, just take time for a relaxing manicure and pedicure (shellacavailable). The salon carries exclusive professional lines such asEufora, Aquage, Body Bliss and Jan Marini.

7888 N. Oracle Road • Tucson520.297.0602


Scissor Talk Salon& Day SpaScissor Talk Salon & Day Spa has expanded in style, staff andexpertise for more than 30 years. The stylists specialize in cuts,colors and safe smoothing treatments. The nail technicians offer allnail services including shellac. Scissor Talk also has a highly skilledmassage therapist and aesthetician on site. Skincare lines availableinclude Nia-24, Skin Ceuticals, Dermalogica, Revision and JaneIredale make-up. There are also many gift boutique items, such asBB Simon and Streets Ahead belts, Yellowbox and Votile shoes, DXTouch purses, Votivo candles, and Jimmy Crystal jewelry.

2432 N. Pantano Road • Tucson520.885.4808 • www.scissortalkdayspa.com

AZ Core NutritionAZ Core Nutrition is committed to providing the best nutrition andweight management products in the world. At AZ Core Nutrition,people come together to meet their wellness goals. Deliciousshakes and energizing teas along with wellness coaching, weight-losschallenges and more, are all available at AZ Core Nutrition!

3055 N. Campbell Ave., #173 • Tucson520.881.2673 • www.azcorenutrition.com

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escape ‘n explore

The Pima Air & Space Museum (PASM) was founded in 1976 bythe Arizona Aerospace Foundation (AAF). I discovered thisindoor/outdoor museum in the late ‘80s when it was barely into itssecond decade, and I was starting my fourth. My parents werevisiting from Seattle and I wanted to plan something the entirefamily would enjoy. The PASM fit the bill completely because bothmy parents had been pilots earlier in their lives.

They met in flight class. My mother explained that she becameinterested in flying when her cousin Ralph stopped by one day on hisway to flying class. She decided she wanted to learn to fly too, andwent along with him to the airport. “I saved my dimes every week,”she laughed, “that’s all it took. It wasn’t very expensive.” My fatherwas also attending the flight instruction classes. According to Mom,

now 90, a few lessons later Dad asked if he could “call on” her. Shesaid yes, and the courtship began. They both passed their flight testsand received their pilot licenses. Shortly thereafter they decided on amarriage license as well. Together they purchased a 1946 Cessna 140.Their work-day routine included my mother driving my father to asmall airport in the greater Denver area where the plane was parked.Dad would then fly to work at Naval Air Station Denver (nowBuckley Air Force Base) where he worked on oxygen regulatorsystems for military planes. Then, at the end of the work day, hewould circle above the house and dip his wing, which was her signalto drive to the airport to pick him up. Dad parked the plane and theydrove home—and did it all over again the next day. My mother alsoflew the Cessna—just not as often as my father.

Flyingwithfamily

Exploring the Pima Air & Space Museum By Karrie Welborn

Betty Jane Ballasch holding Sandra Ballasch as Larry Ballasch prepares to

fly to work in the family’s Cessna 140. Photos courtesy of the Ballasch

family, from an article in the Denver Post, summer 1949.


In the summer of 1949 the Denver Post published a story aboutmy father flying his Cessna to work. I have faint memories of aplane dipping its wing over our home as I played in the back yard.I’m pretty sure they are memories and not told-to-me stories, buteither way, my father flying over our house and dipping his wing ispart of our family history. My older sister remembers going forplane rides in the Cessna the same way most children remembergoing for a ride in a car.In the mid-1950s my parents sold the plane, but kept the

propeller as a memento, in order to purchase a house for theirgrowing family. When I was a teenager, the propeller hung on thewall of my parents’ vacation cabin, with a clock placed in the hub.My most recent visit to the museum (June 2011) brought back

many memories of that first visit—particularly, because we found aCessna 120 (a slightly smaller version of the C-140) outside in the“general aviation” area of the museum. The C-140 has a secondwindow near the cockpit door, which is visible in photos of myparents’ plane. Amazingly, according to the FAARegistry, the Cessna140 my parents sold still exists and is parked in Durham, Calif.Sadly, my father passed away less than a year after that visit.

Taking him to see the planes was one of the last things he and I didtogether. For that reason, the museum has always had particularlypoignant associations for me.

An OverviewPASM is the largest privately funded (tickets, souvenirs, and

donations) aerospace museum in the world. Only theSmithsonian Institution’s National Air and Space Museum islarger. The intent behind the founding of the museum was topreserve the history and the artifacts of aviation—both civilianand military. The result is a world-renowned museum thateducates as it entertains. With numerous interactive exhibits andmore than 300 aircraft, the museum does what it was meant todo—preserve, teach and entertain. Five hangars displayhistorical, specialty and research materials concerning aerospacein general and the planes on site, specifically. According to themuseum’s website (www.pimaair.org) there are 125,000 artifactsand a multitude of archival materials. An actual barracks fromWorld War II is used to house and showcase an amazing array ofmodel airplanes, many that represent the planes on displaythroughout the museum. The museum is so large (200 acres) andso full of fun things to do at various exhibits that it is impossibleto take it all in, in just one visit. However, there is one exhibit thatshould not be missed on any visit: the SR-71A “Blackbird.”

The BlackbirdDimensions: 101' long; 18' 3" tall; Wingspan: 55' 7"The SR-71A is a stealth aircraft that looks as if it came from thefuture. In fact, it is from the past. The Blackbird was designed inthe sixties by Clarence L. “Kelly” Johnson of Lockheed-Martin. Theaircraft was a derivative of the Lockheed A-12, a “spy” plane alsodesigned by Johnson and built at the request of the CIA. Sitting on

SR-71 (Taxi on ramp with engines); Photo courtesy of NASA

escape ‘n explore


escape ‘n explore

aerospace museums across America. The aircraftat PASM is the second SR-71A ever built. It is onloan from the National Museum of the UnitedStates Air Force.

Fun-Filled EducationA vibrant part of PASM’s mission is education.The museum has monthly classes for children andadults on various aspects of the science of aircraft,history of flying and space flight. There are no-cost tours for schools, including a scavenger huntfor those who want to tour on their own; a basicaviation tour, and an aviation history tour led bydocents; as well as daily classes specifically onWorld War II aviation.Once each month during the summer, museum

hours are extended until 8 p.m. Called “NightWings,” these special evening hours are filled withgames, a scavenger hunt and a raffle. Docents areavailable to share facts, and often their personalexperiences, as guests wander through theexhibits. This is a great time to walk the groundsand enjoy the planes parked outside.On Saturdays, volunteers provide lectures and

informational activities. From “Model AirplaneMake N Take” to my favorite, “Imagine Rockets,”these are well-received, once-a-month lectures.Reservations are suggested as the classes arevery popular.On this most recent visit to PASM, my brother-

in-law Chris Welborn guided us through theexhibits. Chris worked in the restoration divisionof PASM for 13 years. His hands-on knowledgeregarding the exhibits (in particular the SR-71A)added special details and fun to our June 25 NightWings tour.On the second Saturday of each month Chris

teaches the “Imagine Rockets” class. Educationwith a joyful touch is the foundation of his lively 90-minuteclass. “My goal is to instill in the children a passionate interestin, well anything.” said Chris. “What their passionate topicultimately turns out to be isn’t as important as that they seea passionate interest in me and search for a passionate interestof their own. It doesn’t have to be rockets. Once their ownspecial interest is found, it sets the scene for learningthroughout their lives.”With a fun-filled interactive lecture that demonstrates

energy and motion, mass, acceleration and inertia, Chris keepsthe young visitors asking for more. His first invention, a child-friendly rocket fueled by seltzer, plays a resounding part in thelecture—and it isn’t just for kids. Chris recently returned fromthe Boeing Educational Conference for Space at the HuntsvilleRocket and Space Center where he lectured on the laws ofmotion as they relate to rocket travel. This lecture for adults,based on the very same information that comprises the

risers to protect the rubber in the landing gear tires, theBlackbird is so enormous that when standing beneath the bellyof the plane I could have doubled my height (5'2") and stillbeen too short to touch the bottom of the aircraft. Sleek andshiny black, it is a futuristic-seeming, scary-yet-beautifulaircraft that never ceases to bring chills when I watch videos ofthe plane in flight. Even more amazing are photos of the SR-71A being re-fueled in-air by a tanker.Flight records that were set in the Blackbird era remain intact

today. One Blackbird flew from LA to Washington DC in 64minutes, 20 seconds. The world speed record, 2,193 mph wasset on July 28, 1976. This “mach 3” speed, is three times thespeed of sound. The altitude record of 85,069 feet was set by aBlackbird in September, 1974. All Blackbirds were permanentlyretired by 1999. Of the 32 Blackbirds built, 12 were lost inaccidents, although only one life was lost during the years theplanes were active. The remaining 20 SR-71As are in various

SR-71 mid-air refueling with KC-135 Tanker; Photo courtesy of NASA

SR-71 in flight over Rogers dry lakebed; Photo courtesy of NASA

Imagine Rockets class, resonated as strongly with adults asit had with children at PASM. “They could hear us laughingtwo buildings away,” said Chris. Through his company,CSC Toys (www.imaginerockets.com), Chris continues tolaunch entertaining and informational products that teach thebasics of flight science for children and adults.

Visit PASM!These are but a few of the many delights in store for anyonewho visits the Pima Air and Space Museum. The atmosphere isexciting, the exhibits are terrific, and the docents areknowledgeable and friendly, so even if your brother-in-lawdoes not lecture at the museum, lead informational tours orinvent terrific rocketry toys, you will have a marvelous time!In addition to the hangars, PASM also offers tram tours for

the aircraft exhibits outside. Don’t miss the 309th AerospaceMaintenance and Regeneration Group (AMARG) at Davis-Monthan Air Force Base. Locals call this the “airplane boneyard.” It’s an almost surreal experience—row after row after rowof airplanes. There is an extra charge for the AMARG tour, butit’s fascinating and the only way a person would ever be able tosee these still very military aircraft. The Titan Missile Museumin Sahuarita, is also facilitated by the AAF, so check tour timesand plan to visit there as well. The seltzer rockets are used inthe Moonlight Madness at the Titan Missile Museum eveningsduring the summer, so don’t miss an additional opportunity toblast off for space. Do plan for a different day though, as there’smore than enough to hold your interest at PASM. Hours ofoperation for PASM are 9 a.m.-5 p.m. daily. The last admissionis at 4 p.m. There’s free parking and the museum is pet-friendly(if the pet is leashed).Be sure to wear comfortable shoes, and in the summer, light

clothing. Bring a hat, carry water (it is, after all, Tucson) andtake your time, because there is always something new to see.It’s not necessary to have a family connection, past or present,in order to explore the exhibits—all you really need is time, anda fascination with flight.

6000 E. Valencia Road • Tucson520.574.0462 • www.pimaair.org

© Imagine Rockets CSC Toys, Illustrations, A. Walla

ce

The Bumble Bee, built by Robert Starr, is the smallest biplane everflown. Wingspan 6' 6"; Length 9' 4"; Height,4' 1" tall. Located in Hangar 1.Photo credit: James L. Welborn

Cessna 120 donated by Nelson Duarte. The Cessna 120 is a simplifiedversion of the Cessna 140, a popular plane built just after WWII. Located inthe general aviation area outside. Photo credit: James L. Welborn

North American P-51Mustang, 3rd Air Commando Group, 4th Fighter Squadron,Philippines, 1945. The P-51 Mustang was thought to be the best Americanfighter during WWII. Located in Hangar 4. Photo credit: James L. Welborn

escape ‘n explore



EXPEDITION:historytransportation. Many reserve their place in the group more than ayear in advance as it is really the only way to be sure to have a spot.Sign-ups are already under way for the 2012 and 2013 trips.E. Charles Adams, Ph.D., who has worked and studied in the

Four Corners and Pueblo region for more than 30 years and hasbeen guiding tours since 1983, and Robert C. Lange, M.A.,formerly the President of the Arizona Archaeological andHistorical Society, are the trip’s guides.Of the many highlights of the trip, a visit to the famed ancient

Hopi village of Walpi is especially interesting. Though the city itselfwas founded in 1690, the region in and around Walpi is one of theoldest continually inhabited places in North America. Not a badplace to be when traveling with two world class archaeologists. Notonly do members of the group have their knowledgeable guideswith them, they also are given an in-depth tour of Walpi by a nativeHopi resident.Other highlights of the trip include: a river rafting trip down the

San Juan River, a drive through Monument Valley, a visit toHomol’ovi State Park, a truck tour of Canyon de Chelly and a dayspent in Mesa Verde National Park, the oldest national parkdevoted to archeology in the United States.Most lunches and all hotel reservations are included in the

$1,650 cost of the trip. For Arizona State Museum members, theprice is $1,550. Because the program is moderately strenuous, themuseum recommends that only people in good health sign up.The Arizona State Museum, founded in 1893 and run by the

University of Arizona, is one of the most important researchmuseums in the Southwest and contains some of the most vitalresources in the world for the study of the Southwest prehistoricpeoples. They also organize a pretty exciting road trip.

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

This fall, a guided group will depart from the Arizona StateMuseum and explore the landscape and history of the FourCorners region of the United States as part of the museum’s FourCorners Learning Expedition. In what is part study and part goodold-fashioned road trip, the group will learn about the history ofthe Puebloan peoples who have long inhabited the region, all whiletaking in the rugged beauty of the land in the inviting fall air. Thetour is one of several that the Arizona State Museum, located justeast of the main gate on the University of Arizona campus,sponsors throughout the year.The travel doesn’t end until the trip is done. The group stays in a

different city or town each night and has a busy itinerary each day(though the evenings are usually open). The tour begins and endsin Tucson at the museum, and nights are spent in Phoenix;Winslow, Ariz.; Chinle, Ariz.; Bloomfield, N.M.; Cortez, Colo.;Bluff, Utah and Cameron, Ariz.On this popular expedition, groups are intentionally kept small

and are led by two trained archaeologists. Two 15-passenger vans,generously outfitted with snacks and cold beverages, provide the

The Arizona State Museum Is Taking To The Road

By Keith Cooper

escape ‘n explore


Photos Clockwise: Climbing out of Balcony House at Mesa Verde(Colorado); Floating down the San Juan River; A Past Group atChaco Canyon. Image Courtesy of Arizona State Museum.


Through Oct. 27Cinema La Placita Outdoor Movies110 S. Church Ave. • TucsonClassic movies are screened in La PlacitaVillage courtyard on Thursday evenings, May-October. Pull up a chair or spread a blanketand enjoy a movie under the stars.www.cinemalaplacita.com

Sept. 5-1165th Annual Navajo Nation FairWindow RockThe largest American Indian Fair and Rodeowithin the Southwest United States, with adaily average attendance of 15,000. Sevendays of rodeo and Navajo culture, in an arearenowned for its natural beauty.www.navajonationfair.com

Sept. 10Titan Moonlight MADnessTitan Missle Museum • SahuaritaMuch more than just a night tour. Seltzerrockets, mad scientists and the rocket launchcontrol room, space food and astronaut tents.You say it’s for the kids, but you know youwant to do it too. Children 12 and under free.www.titanmissilemuseum.org

Sept. 17-25Arizona Restaurant WeekStatewideGentlemen, start your engines. The foodlover’s favorite goes statewide, with deals andpromotions from restaurants all over Arizona.www.arizonarestaurantweek.com

Sept. 22Flavors of Tucson 2011Loews Ventana Canyon Resort • TucsonSixteen of Tucson’s premiere chefs assemblefor an evening of elaborate decor, food andwine, auctions, and a great cause. Each chefhas his or her own table of 12 guests, whoenjoy five courses prepared in front of them.This popular event benefits the American LiverFoundation. For tickets call 602.953.1800www. l i ve r foundat ion .o rg /chapte rs /arizona/events

Sept. 29-Oct. 02Tucson OktoberfestHi Corbett FieldOutdoor festival with live music and dancing,kids’ games, craft booths, and German foodson weekends at Hi Corbett Field. Sponsoredby the Optimist Clubs of Tucson.www.autumnmoonpromotions.com

Oct. 4-April 30Butterfly Magic at the GardensTucson Botanical Garden • TucsonTucson Botanical Gardens presents a live,tropical butterfly exhibit. View colorfulbutterflies fluttering in a special greenhouseand help support global efforts forsustainable conservation.www.tucsonbotanical.org

Weekends in OctoberBuckelew Pumpkin Festival & Corn MazeBuckelew FarmRide a tractor-drawn wagon to pick your ownpumpkin, lose yourself in the Corn Maze,feed the animals or race a pedal cart. Forthose looking for good scare, Terror in theCorn won’t disappoint.www.buckelewfarm.com

Oct. 22-24Helldorado DaysDowntown TombstoneHelldorado is Tombstone’s oldest festivalcelebrating its rip-roaring days of the 1880s.Event consists of gunfight re-enactmentshows, street entertainment, fashion showsand other entertainment. In addition, comeand watch the Annual Helldorado Parade onSunday at 11a.m.www.helldoradodays.com

events calendar


Oct. 1-2Cavalleria Rusticana & PagliacciTucson Music HallA highlight of this year’s Arizona Opera Co.season. Featuring frequent MetropolitanOpera guest artist Allan Glassman, risingnational star Kelly Kaduce and acclaimedsingers Joseph Wolverton and Lori Philips.www.azopera.com

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

Sept. 17-18 • 7:30 a.m.-5:30 p.m.My-Oh-My Apple Pie Weekend& Country Craft Fair 2011Apple Annie’s Orchard • WilcoxCelebrate Apple Pie! From apple pie syrupfor breakfast, apple-smoked hamburgers toapple crumb pie ice cream, scope out allthings apple. Ride to the orchard and pick-your-own apples. All this and there’s anApple Pie Baking contest too! For moreinformation call, 520.384.2084.www.appleannies.com

Sept. 17-Oct. 8Sherlock Holmes and the Adventureof the Suicide ClubTemple of Music & Art • TucsonWorld premiere of an original thriller byJeffrey Hatcher, featuring the world’sgreatest detective. For more information,call 520.622.2823www.arizonatheatre.org

Sept. 17The Bisbee Blues FestivalWarren Ball ParkCoco Montoya will headline this years’ event!Big Daddy D & The Dynamites, the BryanDean Trio and Bisbee's own Train Wreck willalso rock you. There will be plenty of greatfood and other goodies available. Gate opensat noon.https://thebisbeebluesfestival.com

Sept. 5Saguaro National Park Labor Day RunSaguaro National Park East • TucsonThe Southern Arizona Roadrunners presentsa morning run through the scenic cactus-forest loop in Saguaro National Park Eastin the Rincon Mountain foothills, including2-mile and 8-mile courses.www.azroadrunners.org

Oct. 27-30Tucson Culinary FestivalLocations around TucsonThe Tucson Originals presents gourmetsamplings from Tucson’s independentrestaurants, wines and spirits from aroundthe world, celebrity chefs, the MargaritaChampionship, wine tastings and CopperChef contests return, along with a newTucson Originals Adventure.www.tucsonculinaryfestival.com

All September & October(Though Jan. 15, 2016)Steward Observatory Mirror Lab ToursSteward Observatory Mirror Lab • TucsonA behind-the-scenes look on Tuesdaysand Fridays at the cutting-edge opticaltechnology involved in making gianttelescope mirrors at Steward ObservatoryMirror Lab, University of Arizona. Call520.626.8792 for reservations.http://mirrorlab.as.arizona.edu

Sept. 30-Oct. 31Nightfall at Old TucsonOld Tucson StudiosOld Tucson transforms itself into the hauntedtownship Nightfall, with hideous beasts andmonsters, ghoulish stunts, and frighteningnew shows, Wednesdays through Sundaysin October.www.nightfallaz.com

Oct. 28-30Ballet Tucson Opening Night GalaStevie Eller Dance Theater • TucsonThree ballets in one night: a futuristic Firebird,the premiere of the contemporary Ascendingand an excerpt from the classic Don Quixote.Opening night gala also features a silentauction, live music and dessert.www.ballettucson.org

calendar


LAMB OR CHICKEN ROGHAN JOSHBy Chef Harjinder SinghFlavor of India • Tucson

2 pounds lamb cut into medium sized pieces½ cup plain yogurt2 tsp kashmiri garam masala2 tsp tandoori pepper mix3 Tbsp clarified butter2 large onions finely chopped1 Tbsp garlic finely grated2 tsp turmeric2 Tbsp tomato paste1 cup boiling water2 tsp salt1 Tbsp fresh coriander, chopped, for garnishing

Combine yogurt and spices and then add meat. Marinate for a couple ofhours in a refrigerator.

In saucepan, fry onions in butter until translucent. Then add garlic,ginger, turmeric and tomato paste, cooking for a couple of minutes. Addmeat and marinade, continue stirring until meat changes color and butterseparates from garam masala. Add water and salt, and bring to boil.Lower heat and simmer unit meat is tender, about 20-25 minutes. Garnishwith coriander. Serves 5-10.

TUCSON MARTINI

2 ounces Vodka½ ounces Triple Sec1 Tbsp Prickly Pear SyrupOlive (Jalapeno Stuffed)

Shake Vodka, Triple Sec, Prickly PearSyrup w/Ice. Pour into martini glasswith Jalapeno Stuffed Olive

**For a beautiful effect, pour anotherTbsp of syrup in the glass after pouringshaker.

great recipesof Arizona

ITALIAN CREAM CAKEBy Jaynie RossiMini’s Cupcakes • Tucson

2 cups angel flake coconuts1 cup chopped pecans½ cup of quartered maraschino cherries¾ tsp baking soda½ tsp salt2 cups flour½ cup shortening½ cup butter1⅔ cups sugar6 eggs¼ tsp cream of tartar¾ tsp vanilla1 cup of buttermilk

Measure out the angel flake coconuts, chopped pecans, maraschinocherries and set aside. Add ¾ tsp of baking soda and ½ tsp of salt to 2cups of sifted flour. Then set the flour aside.

Mix the shortening, butter and sugar, and cream them together untilfluffy. Then begin to add the flour and buttermilk to what has beencreamed together. Alternate between the flour and buttermilk; mix insome flour, then some buttermilk until both have been mixed incompletely. Separate yolks from the white of the 6 eggs. Add the 6 eggyolks. Then add vanilla and set aside.

Whip the egg whites after adding cream of tartar. Fold the egg whitesinto the batter that has been set aside. Add the coconut flakes, pecansand cherries. Put it in 2 greased 8-inch pans, bake at 350º F until the knifecomes out clean in the center. Serves 30.

KEY LIME PIEBy Chef Carl HendrickDakota Cafe • Tucson

For Filling2 cans sweet and condensed milk1 cup key lime juice (preferably fresh squeezed)4 egg yolks

Mix well and set aside.

For Crust1 cup crushed vanilla wafers½ cup granulated sugar2 ounces melted unsalted butter

Put all ingredients in a bowl and mix well. Push crust into pie pan andbring up the sides so the whole pie pan is covered. Pour filling in andbake at 350º F for 22 minutes. Top with raspberry sauce and freshberries. Serves 8.

CHIPOTLE SWISS FONDUEBy Chef Shane ShaiblyMelting Pot • Tucson

3½ cups (14 ounces) shredded Swiss cheese2 Tbsp all-purpose flour1 cup white wine2 tsp finely chopped garlic4 tsp finally chopped chipotle chile2 Tbsp chopped cooked bacon1 tsp freshly ground pepper1 Tbsp chopped scallions

Toss the cheese with the flour in a bowl. Place a metal bowl over asaucepan filled with 2 inches of water. You may also use a conventionaldouble boiler. Bring the water to a boil over high heat. Reduce the heat tomedium and pour the wine into the bowl. Stir in the garlic using a fork.Cook for 30 seconds, stirring constantly.Add half the cheese and cook until the cheese is melted, stirringconstantly. Add the remaining cheese a small amount at a time, stirringconstantly in a circular motion after each addition until the cheese ismelted. Fold in the chili, bacon and pepper. Pour into a warm fondue potand keep warm over low heat. Garnish with the scallions. Serves 4-6.


PAPA A LA HUANCAINABy Chef Pedro GonzvarDon Pedro’s Peruvian Cuisine • Tucson

2.2 pounds of potatoes14 ounces of white farmer’s cheese (queso fresco)1 can evaporated milk1 package saltine crackers2 yellow peppers2 garlic cloves¼ onionoil4 hard-boiled eggs (halved)8 oliveslettuce leaves (well washed)

Parboil the potatoes, peel and split them into slices when cool. Fry thepeppers (pre-seeded), garlic and onions. Let cool. To prepare the sauce:Pour the garlic, peppers, onions and cheese into a blender and blend untila thick sauce is achieved. Place potato slices directly on the leaves oflettuce, pour sauce over the potatoes as desired, then add hard-boiled eggand olive on top as garnish. Serve and enjoy. Serves 8.

FUDGY MINT COOKIESBy Mindy IllesCake Boutique • Tucson

2 Tbsp heavy cream2 ounces semisweet chocolate, finely chopped½ cup unsalted butter½ cup dark brown sugar½ cup granulated sugar1 egg2 tsp vanilla1 cup plus 2 Tbsp all-purpose flour½ cup unsweetened Dutch-processed cocoa powder½ tsp baking soda1⁄8 tsp salt3 ounces semisweet chocolate chips4 ounces Creme de Menthe pieces

In a small saucepan over medium-low heat, heat the cream. When warm,stir in the chopped chocolate. Turn off the heat. Continue to stir until thechocolate is completely melted and smooth. In mixing bowl, beat thebutter on medium speed until perfectly smooth, shiny and can hold apeak. Add both sugars and beat until light and fluffy. Add the egg andvanilla and beat until smooth. Sift the flour, cocoa powder, baking sodaand salt together. On low speed, beat in the dry ingredients just untilcombined. Gently incorporate the melted chocolate. Add the chocolatechips and mint pieces. Refrigerate the dough until firm enough to handle.Scoop dough, approximately 2 ounce mounds, onto sheet pans. Bake350º F for 11-12 minutes, or until the centers are almost set. Cool on pans5 minutes, then transfer to wire racks to cool completely. Makes 2 dozen.

great recipes of ArizonaAPPLE PIEBy Chef Maribel CervantesLe Bon Gâteau • Tucson

For Dough2 cups all-purpose flour¼ cup sugar5 ounces butter (cold and cut in small cubes)3 Tbsp heavy creamMix flour and sugar together, incorporate the butter a few pieces at atime (while still mixing on low speed) until the mixture looks grainy, thenslowly add heavy cream to the mixture. Wrap in plastic and place inthe refrigerator.

For Filling5 apples (green, peeled and sliced)3 Tbsp lemon juice⅓ cup brown sugar½ cup sugar1 Tbsp butter1 tsp vanilla1 cup water½ cup apple sauce¼ tsp salt1 Tbsp corn starch¼ tsp nutmeg1 tsp cinnamon

Combine salt, cornstarch, cinnamon and nutmeg and set aside.Combine the remaining ingredients in a saucepan and add the dryingredients. (We do this to make sure the cornstarch is well dissolvedand to prevent clumps.) Cook apples until they are soft overmedium heat.

When the mixture is ready, set aside to cool. Meanwhile, roll out doughover an 8-inch pie mold, make some marks with a fork on the bottom ofthe pie shell and bake at 275º F until golden brown.

When the crust is ready, add the apple filling and roll out extra doughto cover the cake, brush the top with an egg and sprinkle sugar. Bake at275º F until the top is golden brown.

RILEY’S RED VELVET CUPCAKESBy Chef Alisa CrispSweet Things Cupcake Shoppe • Tucson

2½ cups cake flour1½ cups sugar1 tsp baking soda1 tsp salt1 tsp cocoa powder1½ cups vegetable oil1 cup buttermilk2 eggs2 Tbsp red food color1 tsp cider vinegar1 tsp pure vanilla extract

Combine all dry ingredientsfirst, then add remaining ingredients. Mix for 3 minutes until combined.Use an ice cream scoop to fill 24 standard cupcake liners. Bake at 350º Ffor 18-20 minutes. Cupcakes are done when they spring back to thetouch. Cool and frost with cream cheese frosting. Sprinkle with coarsered sugar.

Cream Cheese Frosting1½ cups softened cream cheese½ cup softened butter1 tsp pure vanilla extract2 Tbsp half & half4 cups powdered sugar

Mix all ingredients together with a mixer. Frost cooled cupcakes witha piping bag (Wilton 32 tip). Makes 24 standard sized cupcakes. Serves12-24 guests.

NASU AGEDASHIBy Chef Jun AraiGinza Sushi and Izakaya • Tucson

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

Mix bonito broth, soy sauce and mirin, set aside. Cut eggplant into bite-sized pieces and deep fry 2-3 minutes until golden. Arrange on a bowl, topwith daikon, ginger and green onions. Drizzle the broth mixture over andserve. Enjoy! Serves 4.

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

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Arizona Gourmet Living • Fall 2011