Arizona Gourmet Living • Spring 2009

C2 ARIZONA GOURMET LIVING FALL 2008

Tanque VerdeShopping CenterFind a great selection of fantastically fresh organic produce at theseexceptional venues.

2 ARIZONA GOURMET LIVING SPRING 2009

ContentsSpring 2009

NEWS & NOTES

MEALS OF THE SEASONExecutive Chef Michael McCord of Café 54 andExecutive Chef Dominik Cichocki of Amber Restaurant& Gallery both welcome in spring with dishes madeutilizing fresh ingredients and unique recipes.

PROFILESDiscover Sylvan Learning and taste the greatcuisine of Italy at Amereno’s Little Italy withouttraveling abroad. Then delight in the delicacies ofLe Delice, and explore Maynards Market &Kitchen—the premiere spot at Tucson’s historicdowntown depot.

CHEFS SPEAKWestward Look Resort’s GOLD restaurant and LookoutBar & Grille Executive Chef James Wallace dishes outdiverse menu options, while C.I. Chu’s MongolianBarbeque Chef Calvin Chu offers Tucson a fast diningexperience, where patrons create their own menus.

ON THE VINEWhere in the World? Take a trip around the countryand you might just stumble across some of the bestwines. Cheers!

BODY BEAUTIFULBe sure to relax, unwind, and treat yourself to an arrayof indulgences at these select salons and spas.

REAL ESTATEThe Pepper Group Diversified Real Estate Company’sRealtor Kent Simpson explains why the downturn in realestate is actually good.

NUTRITIONBert Seelman, human performance specialist forPerformance Fitness Systems, details factors of health,performance, and longevity.

TAKE IT OUTSIDEIn need of some fun, adventure, and fresh air? Checkout our list of top spring spots and take in Arizona atits best!

BEST BETS

GREAT RECIPES OF ARIZONA ON THE COVER: Grilled Asparagus Spring Rolls with a Red ChileDipping Sauce at Café 54 | Photo by Yvonne Manglona

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SPRING 2009 ARIZONA GOURMET LIVING 3

Lee M. Oser, Jr.

EDITOR-IN-CHIEF

Nate Searing

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Karrie Welborn

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ART DIRECTOR

Yasmine Brown

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Yvonne Manglona

CONTRIBUTOR

Martín Ezrré

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Enrico Cecchi

EUROPEAN ADVERTISING SALES

Kim Forrester

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Tara Neal

CIRCULATION MANAGER

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Discover Tucsonʼs finest local boutiques, galleries, andrestaurants with delightful outdoor dining. Enjoy thecolorful gardens, tiled courtyards, beautiful fountains,and mission-style architecture of St. Philipʼs Plaza.

St. Philip’s Plaza

boutiques

galleries

restaurants

NEWS & NOTES


CCS Offers Quality, Specialized Concrete WorkCarson Concrete Specialists Inc., established in 1961, has built aninternational reputation for doing high-quality, specialized concretework. As experts for more than 45 years, CCS has become the authorityon some of the finest colored, exposed aggregate driveways in theTucson area, as well as other finishes, such as etched and salt finishes.

Carson Concrete Specialists’ reputation has extended toWashington, D.C., Hawaii, the Middle East, Mexico, and the WestIndies. CCS was also chosen to do work that was featured on thetelevision program, “This Old House.”

Carson Concrete Specialists’ commitment is to be the No.1concrete contractor in the Tucson area by providing its clients with apassion for service and quality. CCS backs its commitment by:

• Providing all CCS clients with a final product that exceedstheir expectations.

• To establish a relationship with the client that is worry-freeand an enjoyable experience.

• To provide the CCS team with a safe and secure work placewith opportunities for personal and professional growth.

CCS has very knowledgeable consultants to answer any questions youmay have for your upcoming projects and concrete needs.

520.325.0557

Weekly Wine Tastings at the Beverage House The Beverage House Friday Night Wine Tastingsare an opportunity to learn more about thewonderful adventure of advancing your winepalate. The Wine Director, Jay Bye, regularlyschedules guests to present their wines. Overthe past year the winemaker-owners of AugustBriggs, Doce Robles, Tobin James, BrownEstates, and Hawkes Vineyard have visited with wineryrepresentatives from Midnight Cellars, Ladera, Elk Cove Vineyards,and others, to discuss their own wine making processes. Many ofthese guests make visiting the Beverage House an annual event.

These gatherings are a great opportunity to learn aboutwines, taste new vintages, find real bargains, and sometimesmeet the winemaker-owners. Events are published on the Website, www.beveragehouse.net. Friday Night Wine Tastings arefrom 4 to 6 P.M., at $2 per person, with a 20 percent discountgiven on featured wines.

The Beverage House has great selections of affordable wines,along with a large section of the finest, high-end premium wines forthe collector—offering a taste for every palate.

520.296.9933 | www.beveragehouse.net

Tis the Season has your SpecialOccasion, Holiday in MindAs the seasons change, so does Tis the Season’s vast array of gifts.Each holiday or special occasion offers a unique selection to choosefrom, whether you are an avid collector or a novice. Tis the Season isalso the largest dealer of Mark Roberts’ fairies and elves in Arizona.

Tired of receiving flowers and candy for Valentines? Satisfy yourinner desires by getting aPandora bracelet; addingbeads and charms thatcelebrate the memorableevents in your life. Mother’sDay and graduation are alsogreat opportunities to add toyour Pandora bracelet—ordesign a matching necklace.Jimmy Crystal glasses orsunglasses, and B.B. Simonhandbags will leave you withthat “I’m special” feeling.

For your whimsical side,indulge in bunnies andBearington bears, PatienceBrewster Krinkles, and Anna Leecollectibles. Give Sandra Magsamen plaques, cups, key chains, andpillows for the special friends in your life. Whatever the occasion, find thespecial gift you cannot find anywhere else—except at Tis the Season!

520.326.6646

Your Style…Rug Decor of Tucson’s SpecialtyNorthwest Tucson’s newest area rug retailer, Rug Decor ofTucson, offers thousands of rug choices for a variety of interiors.At Rug Decor, they pride themselves on giving their customersexceptional service from start to finish. As a locally owned,national retailer, they offer the customer the absolute bestvalues and the most exceptional selection of area rugs. Theirgoal is to provide all of their customers with a comfortable andsuccessful shopping experience. Rug Decor considers area rugsas “artwork for your floor,” so you can be sure to find somethingthat is uniquely you—whatever your look, whatever your budget.Rug Decor is located in Oracle Crossings, 7607 N. Oracle Road,Suite 131, and open Monday through Friday from 10 A.M. to 6P.M., and Sunday from noon to 5 P.M.

520.219.1129 | www.rugdecor.com


NEWS & NOTESObsidian Gallery presents ‘Creatures’From March 14 to May 9, Obsidian Gallery, located at 4320 N. CampbellAve., Suite 130 (St. Philip’s Plaza), will present “Creatures.”

Artists have been invited to submit work that represents theirinterpretations of the term “Creatures.” Featured artists include DavidAguirre, Charity Hall, Thomas Hill, James Prillaman, and Dana Smith.

David Aguirre works in ceramics. His sculptures of animals arewell-known by Tucson art collectors. Charity Hall’s background andtraining in biology and botany influence her metal work. She isinterested in the relationships between art and science and usescopper, enamel, silver, and garnets in her unique jewelry. Thomas Hillmakes wire sculptures based on drawn studies of birds and animals inmotion. He considers his work three-dimensional sketches. JamesPrillaman’s drawings feature meticulously rendered realistic andfantastic creatures on paper. Dana Smith specializes in creatingwhimsical ceramic sculptures; integrating the human form with non-human animal forms. Much of her work uses imagery found in arthistorical works from ancient cultures to the present.

An artists’ reception will be held March 14, from 6 to 9 P.M. Formore information, contact Obsidian Gallery at 520.577.3598, fax520.577.9018, or email [email protected].

520.577.3598 | www.obsidian-gallery.com

The Lodge Takes a Bite Out of the Lunch MarketThe Lodge, located in Old Town Scottsdale, Ariz., tops the list as oneof the Valley’s hip new restaurants and bars. In addition to itspopularity with the nighttime crowd, it’s creating a whole differentbuzz with the “lunch bunch” as well. Walk into this distinctiverestaurant and you get much more than a delicious meal! It feelsmore like a mini-vacation at a world-class ski resort, than an hourlunch break from the office. Stay as long as you’d like, but noovernight lodging offered here.

The newly designed menu features fresh salads with grilled steakor tuna salad and delicious Portobello mushroom or beer-batteredcrispy fish sandwiches. Diners can sink into oversized booths or graba bite at one of the many hand-carved wooden and leather barstoolsthat line the magnificent “grand” bar, one of the most memorable inScottsdale for its intricate details and grandiose design. State-of-the-art televisions and a “game room” with a pool table and dartsencourage guests to relax and enjoy the experience.

“We wanted to offer a unique concept in dining and atmospherewhere people are guaranteed to have a great meal in a comfortableand engaging setting,” says Aaron May, owner and chefextraordinaire of The Lodge. “It’s all about great people, great food,and creating memorable experiences. The Lodge offers everythingour neighbors can’t, with nothing they don’t.”

Lunch is served daily from 11 A.M. to 3 P.M. with affordableprices ranging from just $6 to $11. For those who just can’t getaway, lunch delivery, dubbed “from our Lodge to yours,” is availablefrom 11 A.M. to 2 P.M. to all addresses within the 85251 area code.

Be sure to check out the Web site for daily specials such asBingo on Tuesdays, Wild Game Wednesdays, Fish Fry Fridays, andSnowed in Sundays.

480.945.0828 | www.scottsdalelodge.com

New Dishes at jaxKITCHENFans of jaxKITCHEN, the popular northwest side restaurant, will beexcited about new items on the dinner menu. Featuring a full menuof outstanding updated American comfort food for both lunch anddinner, these dishes will not disappoint. Guests can then select fromtheir jax favorites or one of five new entrees: Kobe Burger + frites– Wisconsin cheddar, jalapeno bacon, garlic aioli, bibb lettuce (12);Colorado Ruby Trout – creamy orzo, crisp carrots, Meyer lemonbutter sauce (18); Cast iron Pork Loin – roasted cipollini onions,sautéed Swiss chard, jax mac n’cheese (19); Shrimp Pasta – arugulapesto, heirloom tomatoes, sautéed spinach, house-made ricotta(16); and Hangar Steak – “the ultimate” mashed potato, butteredbroccoli, red wine jus (21).

Not to be missed is the new side of jax Mac n’ Cheese made witha luscious blend of goat cheese, parmesan, gruyere, and prosciuttothen topped with brioche bread crumbs(5)—a veritable feast in itself.

jaxKITCHEN (7286 N. Oracle Road) is open six days a week fordinner, Tuesday through Sunday from 5 P.M. to close and open forlunch Tuesday through Saturday from 11:30 A.M. to 2:30 P.M.

520.219.1235 | www.jaxkitchen.com

NEWS & NOTES


Enjoy Pizza EclecticallyHealthy and organic, unique and traditional, fresh and delicious menuchoices at your place or theirs—that's the meaning of Eclectic Pizza.

Eclectic Pizza is famous for outstanding taste and quality foods,and is appreciated for their dedication to your health, happiness, andwellness. They offer organic beer, gluten-free beer, and a completelyorganic wine list to choose from. They are happy to introduce the NewBelgium line of fine brews, which have a commitment to sustainability.Eclectic Pizza is also the first to offer a gluten-free pizza menu in Tucson.

Their strong focus on fresh, delicious, and wholesome ingredientsmakes it easy to create an enticing and healthful meal withoutsacrificing the seductive nature of oven baked food. With spring comesmany opportunities for outdoor adventures—call ahead for take-outand let them pack a picnic for you. They appreciate your support,interest, and the many smiles you bring through the door.

Please join Eclectic Pizza for daily lunch specials, homemadedeserts, and friendly service. Pizza is made to be shared. Bring in yourfriends and family, or stay at home with your guests and they willdeliver your meal to you! Relax and enjoy.

520.886.0484

Exceptional Arrangements at Silk GardensThe owners of Silk Gardens, Paul and his wife Hong, have been intheir silk flower shop for about two months now. They specializein very unique arrangements. Hong’s designs are one-of-a-kind.Hong is from Vietnam and studied silk designs for many years.Their trees are also different than the norm. They sell loose flowersfor people who want to do their own arrangements, and they havea great selection of pots (plastic, metal, ceramic) and more.

Even in today’s economy, Silk Gardens has received goodcustomer response. People say that Silk Gardens, located at 4145 E.Grant Road, has the best prices for high quality products they haveever seen—anywhere.

“Our business is not a job, it’s a passion,” says Paul. Please stopby and see for yourself.

520.326.1644

Get Stuffedat La Madrina Pizzeria!

Since opening in 1985, La Madrina Pizzeria has been serving Oro Valleyand Northwest Tucson some of the finest New York-style pizza around.With your choice of thick, thin, or original crust, each can be baked toyour specification. All of the pizzas are made to order with homemadedough and sauce, and then baked in a traditional brick oven. Chosefrom one of the many specialty pizzas or create a custom pizza withany variety of toppings.

Not only does La Madrina serve up the best pizza, but the valueof its pasta meals can’t be beat. The pasta dish is served with a hugesalad and a slice of garlic toast. Homemade alfredo, marinara, andother styles of sauces provide a savory selection for all. One of thesemeals will delight any size appetite if pizza doesn’t do the trick. Otherspecialties on the menu are a selection of calzones, sandwiches, steak-bombers, and salads.

520.742.2111 | lamadrinapizza.com

People’s Imports Offers TribalArts for Body, Home, & Spirit With a passion for tribal culture and a growing collection of rugs andcraftwork, People’s Imports opened in 2000. In 2004, it moved into ahuge historic warehouse gallery in the Lost Barrio.

The beautiful rugs are from tribal cultures spanning Turkey toTibet. Woven kilims—or knotted pile rugs—are all handmade, one-of-a-kind, and historic; showing tribal identity, migration influences, andthe evolution of symbols. These village or nomad rugs are endangeredby cultural changes or war, and some are no longer made at all.

People's Imports alsooffers an African collection,including vintage sculpturesand ceremonial objects, masks,fabrics, baskets, furniture, andAfrican drums.

Tribal accessories includesuzanis from Uzbekistan to silkikat Afghan robes, shawls fromKashmir to gossamer curtainsfrom India. There is jewelry,hand carved cabinets fromPakistan and Rajastan, swatichairs, ottomans, mirrors, anda crowd of Buddhas and life-sized Burmese puppets.

People’s Imports offersaffordable rugs and providesapproval and layaway plans. Enjoy the gallery or visit the new,expanding online store at peoplesimports.com.

People’s Imports is located at 276 S. Park Ave. in the LostBarrio, just south of East Broadway Boulevard, between South Euclidand South Campbell Avenues.

520.903.2300 | peoplesimports.com


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.

NEWS & NOTES


Embellish your Home with Unique DecorEmbellish Home is a unique homefurnishings and gift store located at 6761E. Tanque Verde Road, suite 8. Opened inMarch 2008, Owners Kim Samuels andDawn Scully work hard to bring theirTucson customers the most current andtop-selling items. Stop by the store tofind that special gift or the perfectaccessory to complete your room decor.

One of their hottest items comesfrom a line of custom decorated flip flops,along with matching “Hair-Doos” and“Sneaker Doos.”

If you are having trouble deciding onthat perfect accent for your home, let Kimand Dawn bring the showroom to you. Call them at 520.512.5200 toinquire about their unique “Decor to your Door” service.

They are also very excited to participate in “Girls’ Night Out,”March 19 at Ventana Canyon Resort, in support of the Susan B.Komen Foundation. They hope to see you there!

520.512.5200

Recession Busters at Janos & J BARConcerned about recession? “Let's bust right through it!” enthusesChef Janos Wilder, owner of Janos and J BAR. That's why he recentlyfinished creating a “Recession Buster Menu” that will include thepopular Samplers–dishes which feature three main courses (selectedby the chef) for $12.95. Selections will change weekly. Otherspecials at J BAR will include tequila flights (a tasting of three for $9)and “Rib-Eye Weekends.” “When we save, our guests save,” saysWilder. “I just made a great purchase of Certified Angus Rib-Eyesteaks which we're putting on our weekend menus.” For just $20 perperson you get a 12-ounce grilled Ribeye Steak and all the J BARfixings, including Chorizo Black Beans, Salsa Fresca, hand-stretchedFlour Tortillas, and Garlic Fries. Available only on Friday andSaturday evenings, the weekend special will change monthly.

520.615.6100 | www.janos.com

Preserve Your Wine with n2VinPro Wine Products follows Oz Winebars™ with its new n2Vin™. n2Vinsatisfies both the connoisseur looking to preserve his pet wines forleisurely enjoyment as well as the revenue-conscious users lookingfor a reliable profit center with wine-by-the-glass sales.

Particularly today, the commercial arena appreciates n2Vin’s fastROI for a revenue center in the growing wine market. Leasing isavailable. n2Vin offers five bottles preserved, on tap, in a temperature-controlled unit. It has the highest number of bottles on tap in the smallestfootprint on the market; it can answer to the busy bar with portion-controlled pours–that means it fits without costly remodeling. Its glassfront and subtle lighting presents the bottles for increased sales and yourlogo can be customized for a powerful image.

For the home aficionado, n2Vin gives the opportunity of savoringa glass, while trusting that remaining bottle is preserved. Introduceyour friends to your passion. It isn’t always about one wine but aboutdifferent wines. Your own home becomes a tasting room where yoursenses have room to roam. The wines are preserved so you canreplay that elusive first-glass experience each time.

n2Vin, a compact wine preservation, presentation anddispensing unit, offers professional-quality wine management ata wonderfully affordable price. Big visual, small size, low price,and high returns—n2Vin.

866.617.3345 | 616.396.9901

www.n2vin.com

Homemade, Fresh Cuisine at Mina’s ThaiMina's Thai has been family-owned and operated since 1986.The restaurant offers authentic Thai cuisine with the freshestingredients. Vegan and wheat-free dishes are available andMina’s Thai also now serves beer and wine, including MonsoonValley Wine from Thailand, along with a selection of Asian beers.

Delicious entrees include Duck Curry, Padd Thai, PineappleFried Rice, and Chicken Coconut Soup. For dessert, try Mina’shomemade Coconut Ice Cream with fried bananas.

Be sure to stop by Mina’s Thai—you won’t be disappointed! Lunchis served Monday through Saturday from 11:30 A.M. to 2:30 P.M., anddinner from 4:30 to 9 P.M. Take-out orders are also welcome.

Mina’s Thai is located on the northeast corner of East Riverand North Craycroft Roads, across from the library in the RiverCenter Shopping Center.

520.299.0453


NEWS & NOTESScapa 16-Year-OldSingle Malt WhiskyNow Available Scapa, the perfectly balanced and delicatesingle malt from Scotland’s Orkney Islands,is being reborn as a luxurious 16-Year-Old,thanks to the availability of precious olderwhisky. The island whisky also has anelegant new look that is a contemporaryreflection of its Orcadian (meaning from theOrkney Islands) heritage.

The Scapa distillery was founded in1885 and uses a rare Lomond pot-still.

American oak casks, Scapa 16-Year-Old showcases a distinctively sweet andvelvety flavor. The Orcadian whisky wasproduced using water from the heather-scented Lingro Burn (spring) and distilled intwo pot stills with a slow fermentation forup to one hundred hours. The resultingwhisky is unique among all single malts,boasting both a sweetness that isreminiscent of the classic Speyside style,yet, due to the distillery’s proximity to thesea, also a brininess that is most commonlyfound in Islay malts.

Scapa has won seven top industryawards in the last three years includingan International Wine and SpiritsCompetition gold medal for Best in Classin 2007.

Master Distiller Stuart Pirie ispassionate about Scapa and immenselyproud of the new 16-Year-Old creation:“There are just three other people whowork at the distillery with me and we are allthrilled at the opportunity to launch Scapaas a 16-Year-Old. The malt is very limitedand therefore we expect huge demand forthis special whisky which tastes even betteras an older expression. The new Scaparemains true to its roots but will appeal toan even wider audience.”

Scapa 16-Year-Old will replace thecurrent Scapa 14-Year-Old, and isavailable in the U.S. with a suggestedretail price of $75.

Pernod Ricard USA is the premiumspirits and wine company in the U.S., andthe largest subsidiary of Paris, France-based Pernod Ricard SA. The company isbased in Purchase, N.Y., and has roughly1,000 employees across the country.

www.pernod-ricard-usa.com

NEWS & NOTES


Authentic and Fresh Fare at Fronimo’s Greek CaféGeorge and Tracy Fronimakis moved from Crete, Greece, to Tucson14 years ago with the intention of opening a Greek Café usinghomemade recipes with an emphasis on freshness, quality, andvalue. They have certainly achieved their goal! They are both hands-on owners who are there to greet customers and ensure that everydish is made from scratch to their exact specifications.

Take for example, the tzatziki sauce. This is the delicious yogurtsauce that smothers the gyros and Greek hamburgers. George boilsthe milk and makes his own yogurt, after which he adds thecucumber, garlic, and dill. Can you taste the difference? You bet!

The baklava is also made with fresh butter, almonds, walnuts, andhoney. No expense is spared to do things right at Fronimo’s Greek Café!

Fronimo’s has decided to keep prices low and service time quick byusing a “fast casual” restaurant approach; orders are taken at thecounter and food is then delivered to your table by the staff. The conceptdefinitely works, and with the economic situation we’re currently in,customers surely don’t mind saving their hard-earned money!

Fronimo's Greek Café is located at 3242 E. Speedway Blvd. andopen daily from 10 A.M. to 9 P.M.

520.327.8321 | www.fronimos.com

Dove Mountain Grill: Where Friends MeetDove Mountain Grill, the latest collaboration between MasterSommelier Laura Williamson and Chef Bruce Yim, is now open at theDove Mountain Retail Center in Marana, Ariz. The team behind thepopular VinTabla Restaurant brings the same world-class talents andsignature styles to this new intimate, neighborhood concept. Featuringdishes made with the freshest, finest ingredients and a wine list withexceptional, wines at affordable prices, Dove Mt Grill offers an excitingnew dining option in the ever expanding northwest area of Tucson.

Certain to become a favorite after-golf and dinner destination, therestaurant really fits the bill with its welcoming interior, comfortableseating upholstered in camel colored leather, earthy basalt stone floors,and complementary tones of blues and grays throughout.

Chef Yim created a wonderful menu featuring a delicious blendof updated American classics using only the highest qualityingredients, all natural Certified Angus Beef, organically grown, freerange chicken, and the freshest sustainably raised fish.“Neighborhood Favorites” will include Natural Rotisserie Half-Chickenwith Yukon Gold Whipped Potatoes and a Lemon Rosemary sauce($15); Roast Prime Rib with Parmesan Spinach, Maitre d' butter – 12-ounce King cut ($26) or 8-ounce Queen cut ($19); Veal Meat Loafwith Roasted Carrots, Mashed Potatoes and Burgundy Gravy ($18),and more. Several items will be available in a dinner for four to-gooptions like the Whole Roasted Chicken with Whipped Potatoes andCaesar Salad ($18). Antipasti ($10), Pork and Ginger Spring Rolls($6), French Onion Soup ($7), are featured on the generousappetizer list. Several salads like the Roasted Red Beet Salad withGreen Beans, Goat Cheese and White Balsamic Vinaigrette can beordered as side or main dishes ($8 or $12).

Specialty sandwiches include the Grilled 6-ounce Angus BeefBurger ($10); Seared Ahi Open-Faced Sandwich with Pineapple Relishand Wasabi Aioli ($15), and the Open Faced Prime Rib Sandwich withFontina Toast, Caramelized Onions, and Mushrooms ($14.5). SeveralVinTabla signature dishes will also be available including the CrispyShrimp and Calamari Appetizer with Sweet Chile Sauce ($9), andCrispy Whole Fish with Cabbage Salad and Ponzu Sauce, for two ormore ($40). The full dinner menu as well as a special bar menufeaturing lighter versions of many dinner items will be available.

Laura's wine list will offer an ever-changing selection ofdiversified wines representing some of the greatest and mostallocated producers in the world. Featuring 68 selections with 20available by the glass (most rarely offered by the glass), the listincludes wines from the great growing regions of the world includingItaly, France, and Spain, as well as select items like the 2006Leidersburg Sauvignon Blanc from South Africa ($10); 2004 MarganSemillon from New South Wales, Australia ($7); 2005 Dante RobinoMalbec from Mendoza, Argentina ($6); 2005 Karly “Warrior Fire”Zinfandel from Amador County, Calif. ($13); and more.

Dove Mountain Grill is located at 12130 N. Dove Mountain Blvd.,Suite 194, Marana, AZ (at the corner of Dove Mountain Boulevard andTangerine Road) and will be open for dinner Sunday throughThursday from 5 to 9 P.M., and Friday and Saturday from 5 to 10 P.M.The bar menu will be offered 3 to 10 P.M. Sunday through Thursday,and from 3 to 10 P.M. Friday and Saturday. Private parties for up to30 can easily be accommodated.

520.579.8999 | www.dovemountaingrill.com

Handmade Designs by Hollo CollectionAmong many other things, Hollo Collectionmakes great tables! Here is an example ofa dining table with a wonderful hand-carved leg. It can be madein the wood of your choice. The sample here is made of mapleand is hand polished.

According to owner Michel Hollo, a picture from a magazinegets you started. Or, if you do not know what you like yet,Michel—a true Old World artisan—helps you by sketching severaldesigns. It is a fun process! When finished, you have anabsolutely unique piece, handmade right here in Tucson, in theHollo workshop. If it is another custom piece you need, let MichelHollo guide you. You can count on the most unique, creative,and professional advice available.

For more information, contact Brigitte at 520.829.7749.

520.829.7749


MEALS OF THE SEASON


In addition to illuminating downtown Tucson with its fine cuisine,Café 54 also houses a unique program for adults recovering frommental illnesses. Showcasing his years of hands-on experiencewith food and his ability to teach cooking as a job coach foremployee trainees, Executive Chef Michael McCord crafts ourMeal of the Season—Grilled Asparagus Spring Rolls. But the mealdoesn’t end there.

Topping off our fresh, spring creation with a flavorful dessert,is Sous Chef and Job Coach Keith Martin preparing his New YorkCheesecake with Orange Jalapeño Syrup (see recipe on page 46).

Making his way back through doubled swinging doors and downthe elongated kitchen towards the back of Café 54, Chef McCord getsbusy creating our meal.

Picking up the recipe for the spring rolls from Miraval Tucson,

McCord says smiling, “It [Grilled Asparagus Spring Rolls] is officiallyon the menu, but I put a little twist on it with the grilled veggies.”

Setting his prep station with vivid vegetables—he says theasparagus reminds him of spring—rice paper wrappers, rice winevinegar, sugar, soy sauce, fish sauce, sesame oil, canola oilspray, and fresh mint leaves, McCord looks at his table, thendives right in.

“Spring rolls are a light entrée,” he says over his shoulder as hereaches for a bowl in which to mix ingredients. “They’re refreshingand you don’t want something heavy during lunch.”

After combining shredded cabbage, carrots, vinegar, sugar, soysauce, fish sauce, sesame oil, minced ginger and garlic in a large,stainless steel mixing bowl, McCord tosses ingredients and sets the mainfilling for the spring rolls aside.

Purposeful Fare

Shaping New American and Fusion meals with a twist at Café 54 is no obstacle forExecutive Chef Michael McCord—it’s a passion shared with fellow employee trainees

in a program the venue provides for adults recovering from mental illnesses.

BY JENNA CRISOSTOMO | PHOTO BY YVONNE MANGLONA


As McCord gathered other fixings for our meal, Sous Chefand Job Coach Keith Martin got to work on the New YorkCheesecake with Orange Jalapeño Syrup.

With Café 54 since last November, Chef Martin moved fromHouston, Texas, and has been in the restaurant industry for10 years.

“I taught myself a lot as a kid by watching the FoodNetwork,” Martin says of learning how he came into cooking andhow he became a chef. “I watched my grandma cook, and myparents cook. I would watch cooking shows with my dad onSaturday mornings after watching cartoons.”

Taking out of a large fridge a luscious slice of cheesecake—part of a whole pie made in advance—Martin gently sprinklescandied orange peel and crystallized jalapeños on and aroundthe slice.

Carefully admiring his decorated slice of cheesecake, Martinthen tops the dessert and surroundings with Orange JalapeñoSyrup. Martin suggests pairing “something sparkly” with hisdessert, such as champagne or a mixed B-52.

“[This cheesecake dessert] has got that kind of sweetand sour orange kind of flavor,” adds Martin, pausingfrom decorating his dessert, “then a little bit of heat fromthe jalapeño, but that gets cut by the creamy cheesecake, so it’snot that intense, spicy flavor. It’s a nice blend of sweet, spicy,and sour.”

Finished collecting the rest of the ingredients for thespring rolls, McCord—who’s working back-to-back with Martin—grills red and yellow bell peppers, and green onions, and thencuts them into strips.

Taking a step back after remembering that he needs abowl of hot water, McCord stops to say, “The dish is simpleand to the point.”

Making his way back to his prep station after retrieving the hotwater bowl, McCord begins assembling individual spring rolls.

He places a round, rice paper wrapper into the hot water bath,insuring its softness and flexibility in order to wrap it around whathe calls the “cabbage mixture” and grilled veggies. Removing thewrapper from the bath and onto a flat cutting board, McCord thenlayers the cabbage mixture and grilled veggies onto thetransparent wrapper.

Rolling the wrapper with its colorful contents, McCord addsa couple enoki mushrooms, mint leaves, and a dash of cilantrobefore closing up the roll.

Though rolled inside the rice paper wrapper, the vegetables’vivid appearance shines through.

Before he dresses a square, black plate with the springrolls, McCord whips up a “real simple dipping sauce” toaccompany the light and healthy entrée. After mixing red chilipaste, light corn syrup, ketchup, and soy sauce in a bowl,McCord places the tangy, yet spicy concoction into a small cup.

Taking the plate, McCord places individually selectedromaine leaves on the dish, then slices a couple of spring rolls inhalf diagonally. He then places the halved rolls on the plate,stacking them on each other and open, showing the vibrant colorof the vegetable filling.

In addition to the cup filled with the Red Chile DippingSauce, McCord decorates the plate with Sriracha chili sauce.

“The taste of the spring rolls is like fire cracker shrimp,”McCord says as he wipes off the edges of his complete dish. “[Thespring roll dish] reminds me of Miraval and it’s really healthy.”

Martin suggests pairing the spring rolls with Japanese beer,ice wine, or sake.

Housed within Tucson’s downtown arts district, Café 54 notonly provides fresh and elegant meals, the unique restaurant isalso home to an exceptional training program for adultsrecovering from mental illnesses. There is also a Café 54 site atThe Tucson Botanical Gardens—The Gardens Café. This site alsohouses a rehabilitation support program with trainees.

“We are a rehabilitation support program,” says MindyBernstein, Executive Director/Owner of Café 54. “Our agencymission is to support individuals recovering from persistentchronic mental illnesses; to help them regain their ability towardstheir recovery with a focus on reintegration into the community.”

Be sure to stop by this innovative and unique Café with a cause.

Café 54

54 E. Pennington St.| Tucson

520.622.1907 | www.cafe54.org

GRILLED ASPARAGUS SPRING ROLLS16 (8 ½ inch) round rice paper wrappers2 cups shredded Napa cabbage¼ cup shredded red cabbage1 cup shredded carrots1 Tbsp rice wine vinegar1 Tbsp sugar2 tsp soy sauce1 tsp fish sauce1 tsp sesame oil1 tsp ginger, minced1 tsp garlic, minced 1 bunch asparagus1 red bell pepper1 yellow bell pepper1 bunch green onionsCanola oil spray1 package enoki mushrooms32 fresh mint leaves32 fresh cilantro sprigs

In a bowl, combine the cabbage, carrots, vinegar, sugar, soysauce, fish sauce, sesame oil, ginger, and garlic. Set aside. Cutthe bell peppers and green onions into thin strips after grillingand allow to cool. Then, fill a large bowl with hot water (chef’ssecret—add a little lemon-lime soda for flavor). Soak each pieceof rice paper for about a minute and carefully place it on a cleankitchen towel. Layer 2 Tbsp of the cabbage mixture, 1 Tbsp of thegrilled veggies, 5 or 6 enoki mushrooms, 2 mint leaves, and 2sprigs of cilantro. Roll up tightly “egg-roll fashioned” and cut inhalf on a bias. Serve with Red Chile Dipping Sauce. Yields 16Grilled Asparagus Spring Rolls. Serves 8.

RED CHILE DIPPING SAUCE1 cup sambal (red chili paste)1 cup light corn syrup½ cup ketchup2 Tbsp soy sauce

Combine all ingredients in a bowl and chill.

MEALS OF THE SEASON


Located in the Santa Fe Square off of East Tanque Verde Road,Amber Restaurant & Gallery not only dishes out exquisite andrare cuisine by Executive Chef Dominik Cichocki, the venue isalso a forum for artists to display their work.

Engulfed with hues and an atmosphere of amber—a gemfrom the Baltic Sea that captures the sun’s warmth and light—Amber Restaurant & Gallery follows a Polish tradition where “incenturies past, adventurers, merchants, and collectors from allover the world traveled the Amber Road in search of its rarebeauty. Their way led them through the native lands of Polandwhere the hospitality of the people and the rich, wholesome foodquickly earned the Poles an unrivalled reputation as welcomingand generous hosts.”

Preparing two authentic, Polish entrées—Golabki andPierogi—Cichocki presents our Meal of the Season, made withrecipes, ingredients, and flavors he grew up savoring in his ownhome. These two entrées can also only be found at Amber.

“Everything here [food], has been a learning experience for me,”Cichocki says, “I grew up with it, watched my mom make it, but nevermade it only until I started working here. I knew what the flavorsshould be and how it should taste, but just preparing it was new to me.”

Taking into consideration patrons’ feedback after he’sprepared a dish, Cichocki says, “To me, when I cook something,I like to see people’s reaction, whether they enjoyed it; if theydidn’t, what I can do differently to change it, so next time,somebody will enjoy it.

Skillful Tradition

With established Polish recipes, Executive Chef Dominik Cichocki ofAmber Restaurant & Gallery creates meals that not only hit home,

but are learning experiences he shares with patrons. BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA


MEALS...“…When someone eats something

and they enjoy it, that makes me feelbetter,” Cichocki adds with a smile, “thatmakes everyone feel better and whenthey eat a good meal.”

With Amber since its opening thispast December, Cichocki has taken thetime to perfect the Golabki and Pierogi.

Beginning our meal with theGolabki, Cichocki swings open thekitchen door to unveil the vibrant dish.

Hidden in crisp, spring green leavesof cabbage, is pork and rice. Full inside,the Golabki’s finish is of a sweet, dilltomato sauce and herb ciabatta breadfanned on the outer edge of a clean,round, white plate.

“Golabki is simple,” Cichocki says,“there are not a lot of components to it—it’s just cabbage, rice, pork, salt andpepper, tomato dill sauce…it is verysimple, but very flavorful.”

Cichocki makes the dish with a headof cabbage, rice, ground pork, dill,tomato sauce, chicken stock, red onion,and salt and pepper for taste. First, hecuts out the core from the head of acabbage, and removes the outer leaves.He then boils the cabbage, core sidedown, for three to four minutes. As thecabbage boils—removing the outerleaves until the smaller leaves arerevealed—Cichocki gathers undercookedrice, ground pork, red onion, dill, andsalt and pepper, and mixes the “stuffing”in a bowl.

Taking a cabbage leaf, Cichocki spoonsa generous amount of stuffing onto it, thenfolds the sides of the leaf toward thestuffing, rolling the Golabki together.

Cichocki suggests pairing theGolabki with Chardonnay or a white wine.

Using classical French techniqueswhen cooking—skills he picked up duringculinary school—and building the entiremenu with what he grew up with, Cichockisays, “Everything on the menu is madewith fresh ingredients; nothing is frozen.”Dishes are also all made from scratch.

Personalizing his dishes with as littlegarnish so it will not take the focus offthe meal itself, Cichocki says, “I like anice, clean, organized plate with thingsin their place…I just use small accents[for garnish].”

Cichocki also presents his disheswith abundant portions. “I like people tofeel full when they leave,” he says, usinghis hands to show the amount of food heputs on a plate. “Portions are pretty

MEALS OF THE SEASON


generous. It is not fun to go out and eat and spend a lot ofmoney, then go home hungry.”

Once again swinging open the kitchen door, Cichockipresents the Pierogi—dumplings filled with potato and cheese.

Lined in a vertical row, slightly resting on one another, thetriangle-shaped Pierogi filled the white, round plate.

To make Pierogi, Cichocki rounds up a range of ingredientsfor both the stuffing and the dough.

For the potato and cheese stuffing, farmer’s cheese,potatoes, diced onions, butter, and salt and pepper for tastemake up this flavorful and hearty entrée.

After gathering his ingredients, Cichocki then takes thebutter and diced onions and caramelizes them in a skilled untiltheir color takes on a deep, golden brown. While the skillet isgoing, Cichocki grates the cheese and boils the potatoes. Hethen mixes both the caramelized onions with the cheese andboiled potatoes, adding the salt and pepper.

Next, for the dough, Cichocki takes flour, warm water, salt,oil, and an egg, and mixes them in a bowl, making sure that thedough’s consistency remains a “little flaky.” He then covers the

dough, letting it stand for 15 minutes. After the dough hasformed, he rolls a small amount to a 1⁄4-inch thick, and then cutsit with a large ring-cutter.

To assemble the Pierogies, Cichocki takes a rolled doughround, piles a generous amount of the potato and cheese stuffingin the middle of it, and folds over one side of the dough, joiningit to the other side; pushing the ends down with a fork to keepthe stuffing from spilling out of the dumpling. He then boils them,waiting until they float to the top to ensure that they’re cooked.Topping the Pierogies off with sour cream, Cichocki says, “Youcan also freeze the extra Pierogi after they are made.”

With what he calls his two “signature dishes”—Golabki andPierogi—Cichocki introduces Tucson to a unique kind of fare, onethat’s not only traditional with the use of established Polishrecipes, but one that’s flavorful and reminiscent of Europe.

Amber Restaurant & Gallery

7000 E. Tanque Verde Road | Tucson

520.296.9759 | www.amberrestaurantgallery.com

GOLABKI

1 head cabbage1 red onion, diced small 3 cups rice, undercooked1 pound ground pork1 Tbsp dill 1 can tomato sauce2-3 cups chicken stockSalt and pepper to taste

Cut out the core from a 3-pound head of cabbage andremove wilted outer leaves, saving them to place in thebottom of a braising pan. Place cabbage in a pot ofboiling water, core side down and boil for about 3 to 4minutes. Remove outer leaves until you start getting tothe smaller ones. Trim the thick vein out of the center ofthe leaf. In a mixing bowl combine rice, ground pork,red onion, dill, salt, and pepper. Mix well. Place 3heaping tablespoons of stuffing into the leaf, then foldover sides and roll. Place the outer leaves from earlier inthe bottom of the pan to keep from burning the rolls.Place rolls side by side; add chicken stock and tomatosauce. Cover with more leaves. Braise the cabbage forabout 1 hour. Remove cabbage rolls, strain the sauce,and reduce by a quarter. Serve with bread or potatopuree. Makes 10 to 12 rolls. Serves 4 to 6.

PIEROGI

For Potato and Cheese Stuffing1 pound farmer’s cheese1 pound potatoes, peeled and boiled1 onion, diced small ¼ pound butterSalt and pepper to taste

Take butter and onion in a medium skillet andcaramelize until a deep golden brown. While onions arecaramelizing, grate cheese and boil potatoes. Mix inonion, salt, and pepper.

For Dough2 ½ pounds flour1 ½ cup water, warm1 tsp salt2 ½ Tbsp oil1 egg

In a mixing bowl add flour, oil, salt, and egg. Whilemixing slowly, add water. Make sure not to over-mix thedough. The dough should be a little flaky. Cover thedough in the bowl and let rest for 15 minutes. Roll thedough out to ¼ inch using either a large ring cutter orlarge glass.

When making the pierogi, fold over in half andpinch the ends or you can use a fork and push down onthe ends. When cooking, boil water and wait for pierogito come to the top; let them float for about a minute andserve. Garnish with sour cream. (You can also freeze theextra pierogi after they are made, but before cookingthem.) Serves 10 to 15.


PROFILES


“Food is one of the most important beauties God has givenmankind,” says Jaqueline Piikkila, owner/operator of Amereno’sLittle Italy. “Not just food in general, but foods that make you wantto go as far as doing a shimmy after trying a bite.”

Re-opened in September after moving from East 22nd Street SouthSarnoff Drive to a larger space at 2933 E. Grant Road, Amereno’s LittleItaly tantalizes the palates of its patrons with the freshest and highestquality ingredients.

“We prepare all dishes when ordered, which may take a fewminutes longer to be served than that of restaurants that provide theirfood from a pre-prepped frozen state,” she says.

Executive Chef Peter Wilkins, who Piikkila often refers to as her“right-hand man,” cooks the eatery’s “gravy,” known to most asmarinara sauce, for eight to 12 hours. “Peter takes such pride andaccountability for our food that he often inspires me,” she adds.

Another aspect that sets Amereno’s Little Italy apart from otherItalian-style restaurants is that diners are treated like family. “My staff andI are on a first name basis with many of our guests and typically knowwhat your favorite dish is,” she says. “We care—it’s as simple as that.”

The restaurant, originally opened by Victor Amereno in the late1990s, was later purchased by Piikkila in 2001. The change in ownershipdid not affect the fare, however. “We have had the pleasure to continue(using the original) wonderful recipes and we will remain doing so.”

Indeed, the restaurant’s motto is, “The Great Taste of Tradition.”

Amereno’s offers a varietyof fresh chicken, veal, sausage,and seafood dishes “on anygiven day.”

Among these is the ItalianWedding Soup, made fresh daily,along with specialty soupsreserved for the weekend.

One of Piikkila’s personalfavorite dishes is PolloScarpariello—chicken breast medallions sautéed with fresh garlic, andhot and sweet cherry peppers in a sherry wine sauce, served withseasoned scalloped potatoes or linguine.

When it comes to veal dishes, she recommends everyone trythe Vitello Alexandria—pan-seared milk-fed veal, topped withspinach, prosciutto, and provolone cheese in a roasted garlic, whitewine, and sage sauce.

Seafood lovers can enjoy the Frutti di Mare—sautéed shrimp,littleneck clams, and mussels served in a homemade seafood marinarasauce over linguini. For those who like a little extra spiciness, the dishcan be made Fra Diavolo style.

Amereno’s is not only known for its savory goodness, but also fordelicious desserts.

Piikkila says that because of the generous family-style portions

Amereno’s Little Italy: Enjoy Italy without Your Passport!

Sylvan Learning, Tucson, has helped kids of all ages with theirhomework, to improve reading and writing skills, to progress inmathematics, and even get better SAT scores for more than 20 years.

This nationally known and networked tutoring service in metroTucson is not only locally owned—it is family-run by Sandy Kennedyand her daughters Kimberly Miller and Tracey McElfresh.

Kennedy, an educator for more than 40 years, becameassociated with Sylvan in 1988, when she became a Center Directorfor Tucson’s west side center.“As a classroom teacher, I hadtoo often been frustrated byseeing so many kids ‘fallthrough the cracks’ or be sobored that they lost theirinterest in learning,” she says.

Kennedy’s work forSylvan Learning became apassion in 1991, when shepurchased the franchise for thecenter she directed, on the westside of town.

“I couldn’t pass up this opportunity to deliver high-quality,individualized education to the community,” Kennedy adds. Not longafter, she acquired the balance of Sylvan’s Tucson territory.

Kennedy’s Sylvan Learning centers have been among the top-performing locations within the nationwide family of more than 1,100Sylvan sites. Her centers, managed for the past five years by her

daughters, have had a “solid and integral place in this community formore than two decades,” she says.

The family-owned tutoring centers are unique in many ways.“Kids love to come and learn!” Kennedy exclaims. “We have a verysuccessful motivation program and a staff of certified, caring teachers.”

Clients include parents, grandparents, relatives, schools, andeven U.S. military recruiting services.

While a franchise business, the centers are locally owned whileenjoying the benefits that only a national business can supply, she adds.One of these benefits is a full educational research and developmentdepartment, “which keeps us on the leading edge of education.”

Additionally, the centers are accredited by the North CentralAssociation and by the Commission on International and Trans-Regional Accreditation (CITA). And while the centers offer a writtenguarantee of instructional growth parents expect, Kennedy says thecenters do not assign children with burdensome homework.

Subjects covered include reading, mathematics, study skills,time management, writing, and SAT/ACT test preparation courses.Ranging in an incredible 4 ½ years old to adults, Sylvan offers instructionin both centers and also in an interactive online environment.

It all seems to work, according to communications from parentsand public school teachers around Tucson.

“I’ve seen steady improvement in Trevor’s attitude and his levelof work since he began attending Sylvan,” says one Vail teacher.“Whatever you’re doing…keep it up!”

From a parent: “Aimee has only been going to Sylvan for a fewweeks, but our lives have changed. By the time her dad and I get home

More than Just a Business, Sylvan Learning is a Family

SYLVAN LEARNING CEO SANDY KENNEDY (LEFT),COO KIM MILLER, AND CFO TRACEY MCELFRESH


PROFILES

served there, “it’s pertinent that you saveroom for our homemade cheesecake,tiramisu, or cannoli.”

The restaurant also serves refreshing,ripe fruit sorbetto imported from Italy,among other mouthwatering sweets.

As Amereno’s recently received itsliquor license, meals may be enjoyed with anarray of Italian wines, beers, and spirits. Therecently completed outdoor seating area is agreat place to “take in the Arizona sun orstars while indulging in a fine bottle of wineand great food,” she says.

“Tucsonans know good food andmany of those who have heard about usare often seen breaking bread with us ona regular basis,” Piikkila says. “FormerEast Coast residents often comment thatthey will not go elsewhere for Italian foodafter trying ours.”

Amereno’s Little Italy serves lunchTuesday through Thursday from 11 A.M. to 2P.M., with dinner served Tuesday throughSunday from 5 to 10 P.M.

Amereno’s Little Italy

2933 E. Grant Road | Tucson

520.721.1210

from work, she’s just about finished herhomework, and it’s correct.

“No more nightly shouts and tears forus,” she adds. “I can’t thank you enough.”

Even students are letting Kennedy andher daughters know how well they’ve beendoing with their Sylvan Centers.

“Dear Sylvan,” writes one 9-year-oldboy. “Thank you for making me smart. Ireally like school now. Your friend, James.”

The centers offer flexible hours forinstruction, including afternoons, evenings,and even Saturdays.

“We have open enrollment and avariety of payment options to fit familybudgets,” Kennedy says.

The emphasis at these Sylvancenters seems to be on individuallearning. They offer diagnostic evaluation,on which they build individual learningprograms for each student.

Kennedy’s passion shows throughwhen she says, “Our motto is ‘Learningfeels good!’”

Sylvan Learning Centers

5425 N. Oracle Road, Suite 135 | Tucson

520.531.0431

7350 E. Speedway Blvd., Suite 101 | Tucson

520.290.6877

PROFILES


Escaping to France for fresh, healthy, and authentic cuisine is nofeat. One can simply venture to Tucson’s Eastside Europeandestination—Le Delice.

Alan Monoury and Greg Mulhethaler, co-owners of Le Delice LLC,took over the exquisite restaurant more than three years ago and havesince brought the best fare of France to town.

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

“Greg is a baker, pastry chef, and chocolate chef from Switzerland,”Monoury says. “He brings all his knowledge and maintains a constantquality of our pastries, bread, and chocolate.” Mulhethaler’s name andfamily have been in the baking industry for six generations.

Monoury’s family has been in the European restaurant industryfor years. He says, “I really enjoy sharing the flavors and traditionsof French food.”

Operated by a small team of 12, Le Delice keeps the Frenchtradition of fine cuisine alive with a distinct menu.

Rory McGrath leads the restaurant’s delightful team and “takes careof the organization and the value of the food we serve for breakfast,lunch, dinner,” Monoury says. “We propose a balanced menu and takecare of the quality of the food, vegetables, and fruits.”

In addition to offering Tucsonans tastes of Europe, Le Delicesupplies patrons with fresh, healthy meals. “We make our own

mayonnaise, bearnaise, and all sauces at Le Delice,” Monoury says, and“with no preservatives or additives, it’s fresh and organic. Also producedin-house are dressings for salads, marmelade, and quiches.

“We are in a world where a lot of food is fast and withpreservatives,” Monoury adds. “We offer balanced meals—Health isimportant and Le Delice cares about what you have on your plate.”

Aside from havingquality ingredients inprepared meals andhomemade sauces andsuch, Le Delice now alsoimports pate, cheese,coffee, and wine.

Breakfast is servedfrom 7 to 10:30 A.M.,seven days a week;lunch is served Mondayfrom 10:30 A.M. to 2:30P.M., and Tuesdaythrough Saturday from10:30 A.M. to 4:30P.M.; dinner is served Tuesday through Saturday from 5 to 8:30 P.M.;and Sunday brunch is served from 10:30 A.M. to 2:30 P.M.

“We have on the menu the Best Eggs Benedict in Tucson since2001,” Monoury says, along with “french toast, belgian waffles, omelettes.”

Flavorful lunch items include vichyssoise, or french onion

Delight in Le Delice—Like Paris, Only Closer

Maynards Market & Kitchen, located at Tucson's historic downtowndepot, is now open. Richard and Shana Oseran (who also own HotelCongress and The Cup Café) and their partners are pleased tointroduce their latest venture. Maynards Market, connected by abreezeway to Maynards Kitchen, is an exciting part of theredevelopment of this historic landmark. The name was inspired byMaynard L. Flood, an engineer who worked for Southern PacificRailroad from 1902-1954. As part of his duties, Maynard transportedmany important passengers from the station, including Presidentssuch as Hoover and FDR. The opening of Maynards rekindles theenergy and excitement that the railroad brought to the sleepy, smalltown of Tucson in the late 1800s.

The market at Maynards is a vibrant neighborhood store that willcontinue to evolve to fit the needs of the downtown community byfeaturing a wide range of products, including fresh produce, cheeses,juices, healthy grab-and-go foods, a well-selected variety of wines,and local craft and imported beers—as well as household items, likeaspirin and paper goods. A special effort has been made to featurehigh-quality products from local purveyors, including coffee from localroaster Caffé Luce, flowers from Villa Feliz, breads from Le Delicebakery, spices from Flavorbank Spice Market, and more.

The market houses a wine room with space for more than 800bottles, a newsstand, and a beautiful handcrafted community tablethat seats 16, made of thick planks from a Ponderosa Pine treesalvaged from the Mt. Lemmon fire. This is a favorite place where

the early crowd enjoys theirmorning coffee and a fresh bakedpastry on their way to work andthe after work crowd stops bylater in the day for an artisanbeer, glass of wine, or cocktail.

For those who prefer fullservice, Maynards Kitchen,located just a few steps from themarket, is open for lunch and dinner daily. The intimate restaurantseats 64 people, with additional seating on the adjacent plaza wherethe trains still glide by throughout the day, briefly interrupting thebeautiful views of the Catalina and Rincon mountains. Throughout therestaurant, designed by Rory McCarthy, the work of many talentedlocal craftsmen can be appreciated. Tom McNeil's zinc-topped barwith a railroad track footrest and wheel-like chandeliers, and DanHostetler's curved wood replica benches evoke the spirit of therailroad. Artist Amy Novelli's faux finished panels, crafted by Bob Mic,which divide the bar and dining area have the look and feel of thesides of a railroad car. The ceiling, painted by Dwight Metzger,recreates the tile ceilings popular at the turn of the century.

The menu at Maynards Kitchen will change seasonally.Offerings include unique personal-sized pizzas featuring a variety ofnon-traditional toppings, as well as full lunch, dinner, and late-nightmenu selections (menus can be viewed on the Web site).

Maynards Market & Kitchen Reawakens Historic, Downtown Tucson


PROFILESsoup, Salade Nicoise, a crispy duck,mussels, coq au vin, and more. At dinner,patrons have unique menu options of froglegs, pate, snails, “or all the flavors of theSouth of France with our lamb chopsprovençal, sweetbreads or veal,” Monouryadds. Daily specials can also be found atLe Delice, as well as fresh soups, and arange of appetizers and entrees.

Patrons can also enjoy viewing art piecesin the restaurant’s dining room while feastingon traditional dishes, and every fourthWednesday of each month, Le Delice is host toa live jazz band that plays French music.

Though Monoury says the economicenvironment has pushed back thoughts andplans of expansion, he intends to keep therestaurant alive with good French fare.

“We need your help to keep the traditionand quality (of French cuisine) in Tucson,”Monoury says. “Come with your friends forlunch, brunch, or dinner. Come enjoy theflavor of France.”

Get away and feel a part of Franceat Le Delice.

Le Delice

7245 E. Tanque Verde Road | Tucson

520.290.9714 | www.le-delice.com

The “Drawing Room” at Maynards isthe ideal private space for meetings orsocial events. Located on the second floorwith beautiful views of the mountains anddowntown Tucson, it can accommodate 30people for a sit-down event, and up to 50for cocktail gatherings or classroomseating. Custom designed, plated, or buffetmenus are available for breakfast, lunch,and dinner.

Maynards Market & Kitchen servesdowntown residents and visitors as aresource for everyday needs, and a placewhere people socialize, eat, drink, andenjoy an urban experience in a downtownTucson landmark. Maynards Market &Kitchen is located at 400 N. Toole Ave. inthe historic Train Depot. The Market will beopen seven days a week from 7 A.M. to 7P.M. The Kitchen is open daily from 11 A.M.to 10 P.M., with a late night menu offeredThursday through Saturday until midnight.Future plans include Sunday brunch.

Maynards Market & Kitchen

400 N. Toole Ave. | Tucson

520.545.0577 | www.maynardsmarkettucson.com

‘Eclectic American’

Executive Chef James Wallace of Westward Look Resort’sGOLD restaurant and Lookout Bar & Grille not only craftscuisine using local, fresh ingredients, but adds diverse flareto menu options.

Westward Look Resort has an impressive tradition of culinaryexcellence. Keeping with the tradition, the resort has welcomedExecutive Chef James Wallace.

Beginning his cooking craft as a kid–a result of his“impatience” to not wait for his mother to get home and makesomething for him–Wallace first made “simple dishes.”

“Later, as a young man, my motivation was a result of nothaving a lot of money for Veal Oscar at expensive restaurants,”he says. “I asked a gourmet friend of mine to teach me how tomake béarnaise. She was kind enough to refer me to LarousseGastronomique, from which I taught myself to make a number ofdishes. I continued to cook as a hobby.”

Years after picking up the hobby of cooking, Wallacebecame a diesel mechanic, after which he was driven to move upthe cooking ladder from hobbyist to something more substantial.“I decided to trade in motor oil for olive oil and it hasn’t been abad trade!” he says.

CHEFS SPEAK


Classically trained at Horst Mager Culinary Institute inOregon (now Western Culinary Institute), Wallace manages anddevelops menus for all of Westward Look’s dining venues,including GOLD restaurant and Lookout Bar & Grille, as well asspecial dining events, weddings, conventions, and conferences.He brings more than 20 years of major resort and hotel brandsexperience to the Westward Look.

A native of Oregon, Wallace describes his cooking style as ablend of all the places he has been, picking up tricks of thetrades across the world. His cuisine is always simple, but flavorforward. A favorite cuisine of his is Pacific Rim.

“At the moment, my favorite cooking method is braising,”Wallace says. “Without braising, the ‘Volcano Lamb Shank’ onthe GOLD menu would not be possible.”

Wallace hopes to add to the GOLD menu by blending thefreshest regional ingredients with portions that celebrate theflavors. After settling in, he hopes to get out and learn about thelocal and regional culture and community, which will help in theconception of new menu items. Look for Chef Wallace at localfarmers’ markets, or catch him at the resort’s chef’s garden,where his culinary inspirations begin.

“At Westward Look, I am amazed by the surrounding natureand wildlife–it’s inspiring. I look forward to playing with themenu, building relationships with the resort’s patrons andcreating unique dining experiences throughout the year,”Wallace says.

Prior to joining Westward Look Resort, Chef Wallace servedin the kitchens of various resorts and restaurants across theworld, satisfying palates of all varieties. He joins the resort fromthe Santa Clara Convention Center, where he crafted menus forbuffet dinners serving more than 4,000 people and plated mealsserving more than 2,500.

Other experiences include working with RockResorts at itsmany properties across the world. Wallace worked withRockResorts in the Caribbean and at Mauna Kea Beach Hotel inHawaii. Other past experiences include working with the culinaryteams at Palmilla Hotel (now One & Only Palmilla) in Cabo SanLucas, Mexico; serving as Restaurant Chef at Opryland Resort &Convention Center early in his career; serving as Executive SousChef at the prestigious Salishan Lodge in Oregon; and also asExecutive Sous Chef at Hotel Del Coronado, among other colorfulpositions. A career highlight was serving as Executive Chef atthe Grand Teton Lodge, located in the Grand Teton National Parknear Jackson Hole, Wyo., which is also owned by RockResorts.

“James brings a wealth of experience to our food andbeverage team,” says Alan Klein, general manger of Westward LookResort. “He has worked with world-class resorts, but also has thedepth and knowledge from working in top-notch independentrestaurants. His industry knowledge and approach to cooking is ahuge asset to our resort as well as the Tucson community.”

For Chef Wallace, and like so many, cooking started as amere hobby and turned into his lifetime career and passion, andhe is excited to share that passion with Westward Look Resort.

Westward Look Resort

245 E. Ina Road | Tucson

800.722.2500 | www.westwardlook.com


CHEFS SPEAK


In the province of Mongolia, the mighty Khan’s troops wouldcamp on the banks of the great River Khan-Balik. The Mongols wouldprepare slivers of meat by slicing them with their razor-sharpswords. They would then cook their food by searing it on theirshields that were heated over campfires. Their diet consisted ofmutton and beef.

The addition of vegetables and other ingredients is strictly aChinese innovation, as vegetables are very scarce in Mongolia.

Ghenghis Khan and his fiercest warriors would enjoy the samefood prepared for them on a large hot griddle.

This unique eating experience is in practice at C.I. Chu’sMongolian Barbeque, only present-day where patrons choose andcreate their own meals and menus, which in turn are prepared on agrill in front of them.

“The restaurant is a very healthy alternative to the commonChinese buffet,” Chu says. “Everything is fresh; all of our seasonings

are made fresh everyday—allfresh spices and herbs.”

Bringing in seasonalvegetables to the restaurantfor patrons to enjoy withtheir personalized meals, Chusays that’s another reasonwhy the restaurant is unique.Confessing to not having asignature dish, Chu doesadmit that he has a signaturesauce, the “chef’s sauce,”which is a best-kept familysecret.

Some dishes that Chuhas prepared include a SpicySzechuan, Sweet Shanghai,and Chu’s Choice, andalthough he says he likes tocook “everything,” SpicySzechuan Beef is one of hisfavorite dishes to prepare.

C.I. Chu’s MongolianBarbeque is open seven daysa week. Lunch is from 11 A.M.to 4:30 P.M., and dinner isfrom 5 to 9 P.M.

Be sure to stop in and tryChu’s Mongolian Barbeque.“Once you try our food,”he says, “you will becomea regular!”

C.I. Chu’s Mongolian Barbeque

(Two Locations | Tucson)

4540 E. Broadway Blvd.

520.881.4798

7039 E. Tanque Verde Road

520.886.8619

Quick, Healthy, and Delicious

C.I. Chu’s Mongolian Barbeque Owner and Chef Calvin Chuupgrades the known Chinese buffet, offering patrons a fastdining experience where they create personalized menususing the freshest quality ingredients.

Not your average restaurant, C.I. Chu’s Mongolian Barbequereinvents the traditional buffet method of grabbing a plate andchoosing from prepared items under heated lamps. Instead, Ownerand Chef Calvin Chu creates fresh dishes from start to finish. Withthe help of patrons choosing what they want in their dishes by fillingindividual bowls with the freshest vegetables and meats, and thenseasoning their items with sauces, Chu then prepares their mealsright in front of them, using a big, round flat wok, or grill.

In the restaurant businessnow for nine years, Chuestablished C.I. Chu’sMongolian Barbeque in 2000.With two operating locations—7039 E. Tanque Verde Roadand 4540 E. Broadway Blvd.—Chu wanted to bring a differentkind of Chinese cuisine to theTucson community thatsolidifies a fresh, healthy, anddelicious meal.

“I always loved to eatdifferent types of cuisine andwanted to bring a totaldifferent type of Chinese foodexperience to the people,” Chusays. “It’s my business, and asa chef, I can guaranteeeverything is up to highstandards for the public.”

Originally from Taiwan,Chu learned his cooking tradesecrets from his uncle inDenver, Colo. Having somefamily members in therestaurant business, Chu isproud to own and operate C.I.Chu’s Mongolian Barbeque.

Chu not only introduced aspecial cuisine to the Tucsoncommunity, but a historical andone of the world’s least knownways of eating as well. Accordingto the pamphlet that one will findat the restaurant, The History ofMongolian Bar-B-Que, theMongolian Bar-B-Que wasintroduced into the Chineseculture by the Ghenghis Khaninvasion of China during theYuan Dynasty (1206-1341 A.D.).

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ON THE VINE


before lunch! And when Sweepstakes Day came (92 Best of Classwines), what surprised me the most was that all the great wineswinning awards were not just from California, Oregon, andWashington!

How about New York, New Jersey, Missouri, New Mexico, Iowa,Texas, Kentucky, Michigan, Pennsylvania, and Virginia, just tomention a few? Are we finally becoming a true wine nation? Qualitywines appear to be popping up everywhere we turn. Have thepuritan teetotalers finally given up the ghost and has civilizationfinally arrived in this beloved country of ours? Hip, hip, hooray forthe Wine U.S.A.!

Let us start with our own backyard. Grapes have been growingfor quite some time in Arizona, first planted by the Franciscan Padres100 years before they planted grapes in California. And you don’thave to go far to find great wine in Arizona. If you want to headstraight to the best, go to Elgin and visit Callaghan Vineyards. KentCallaghan has proven that world class wines can be made right herein Arizona. Besides being a beautiful ride through the rolling hills ofsouthern Arizona, the wines are worth every bit of the time it takesto get there.

At 4,800 feet, the vines get a little break from the toughsummer heat, but Kent Callaghan has planted predominantlyMediterranean grape varietals that can take the Arizona sun.

Where in the world can you go to find wine made in every part of thecountry? North? South? East? West? Are you thinking, Italy, maybeFrance, or Spain? How about the good old U.S.A.—where wine ismade in all 50 states!

Recently, I was a wine judge at the San Francisco ChronicleWine Competition (held Jan. 6-9). This competition is the largest andmost prestigious wine competition in the nation. Every year, 50 wineprofessionals from across the country are invited to judge at theChronicle Competition. The judges are assigned to a panel of five,although this year, there were a few, three-judge panels due toillness. With four solid days of 9-5 judging, there were close to 5,000wines entered in 2009, from 26 states.

The Chronicle Competition is very intensely judged—totallyblind, with only varietal and retail price given. Our notes are done byflight numbers and wineglass numbers, so we can review our judgingand the awards we gave when we receive our wine binder at the endof the last day (Sweepstakes Day). The wine is already poured whenwe sit down and throughout the day, the behind-the-scenes staffbrings the wine glasses out on carts and sets them up in front of us.Spitting is the only way to go, along with palate cleansers that don’tcompromise the wine. Gotta keep that tongue from sticking to theroof of your mouth (tannin overload)! Sparkling water works great.One morning, my panel (five judges) tasted 100 red wines—all

BY JEANNE CHRISTIE

WINE CONSULTANT, WINE-OVATIONS

Where in the World?


Callaghan Vineyards is in the Sonoita appellation and has beenaround since 1991. My personal favorite is the Callaghan Syrah withits rich black cherry flavors, touched with a hint of minerality. Everybit as good is the Caitlin’s, a blend of Petit Verdot, CabernetSauvignon, and Cabernet Franc. The local sun tempers the usuallytannic characteristics of Petit Verdot and makes Caitlin’s one yummywine. Another wine you might want to check out is the CallaghanPadres, a gorgeous blend of Tempranillo, Petit Verdot, and CabernetFranc; with rich, spicy, earthy aromas and nice blackberry, blackcherry flavors. All of Kent’s wines are delicious and worth the timeto search them out.

Two newcomers to the Arizona wine scene are Dick Erath ofOregon winemaking fame and Maynard James Keenan from the band“Tool,” who are both betting on Wilcox to be the next great wine areain Arizona. So be on the look out for Erath Arizona Vineyards andCaduceus Vineyards. Also, check out Caduceus’ Web site,www.caduceus.org.

The next state over, no not California (I’m talking about NewMexico) is making quite a name for itself with a couple ofoutstanding wineries. Referring to my notes from the San FranciscoChronicle Judging, one winery really stood out: DH Lescombes,which won Sweepstakes Red and Best of Class for its 2007 CabernetFranc, along with 15 other awards for its wines as well. These winesare from the St. Clair Vineyards in Deming, N.M., in the heart of theMimbres Valley, not far from Las Cruces. My other favorite NewMexico winery is Gruet, which makes some incredibly good sparklingwines at very affordable prices. What next? We’re going to be sellinggreat wines at rodeo instead of Coors beer?

Yahoo! Let’s check out Texas with its 173 certified wineries.Whatever happened to the Lonestar beer and a shot of rye state?Llano Estacado was the first Texan wine that impressed me and thatwas many years ago. They are still making very good wines, butthere are so many others that have joined them. Two more from theTexas Hill Country to check out are Becker Vineyard (served at WhiteHouse state dinners—a White House favorite when the Bushes livedthere) and Fall Creek Vineyard which has won an impressive amountof national awards.

Back in the days when my husband and I used to drive crosscountry (many, many times—ah youth!), we had the occasion tostop overnight in Fort Smith, Ark. The first time we stopped at Fort

Smith, we had never really heard about it and had noidea what the town would be like. Once we settled intoa motor lodge, we checked the phone book for arestaurant that might have a little class. At that time,Fort Smith was a very small town in the middle ofnowhere. Well, we found a restaurant that lookedinteresting and called for reservations. You canimagine how delighted we were when they sent alimo to pick us up and even more delighted when wearrived. This was a really nice restaurant with afull-blown disco attached and a ton of peoplehaving a lot of fun. The restaurant had a greatmenu and wine list, including a sommelier, whoturned us on to a local wine from nearby Missouri.It was made from the Norton grape and we havebeen fans ever since.

As I said, it was many years ago, and I can’tremember the name of the restaurant, nor do I knowif it still exists. But at the Chronicle judging, I had thechance to taste the Best of Class award-winning

Norton from St. James Winery in the Ozark Highlands. Thiswine had wonderful flavors of cassis, berry, and spicypepper, which brought back fond memories oflong ago. If you ever get to St. James,Mo., be sure to look them up andtaste their other award-winningwines as well.

Next stop—Kentucky!Kentucky? Yes. Near Lexington,there are wineries popping up andstarting to grow up. Jean FarrisWinery entered the ChronicleCompetition and walked awaywith a Gold Medal for its PetiteSirah and a Silver Medal for itsCabernet Sauvignon. They havewon many medals in othercompetitions as well. Apparently, whatis happening in Kentucky is that formertobacco growers are moving over tograpes. It is not unusual for farmers orranchers to move from one crop toanother but tobacco to grapes? Nowthat is a move in a great direction!

Still in the South—SeyvalBlanc, anyone? Northern Georgiahas Crane Creek Vineyards,which received a Silver Medalfor its Seyval Blanc. Callahead, as Crane Creek hassome nice guest cottages tokick back in while enjoyingtheir wines. Next, take a runup to Asheville, N.C. andcheck out Biltmore EstateWinery. This wineryproduces 75,000 cases andhas won more medals thanGeorge Patton. Staying inNorth Carolina, SurryCommunity College in YadkinValley includes an educationalwinery, Surry Cellars, run by BobMcRitchie. A Double Gold Medal wasawarded to Surry Cellars for its dryRosé. Kudos to Bob McRitchie, who hasalso convinced farmers to pull those tobacco plantsand replant with grapes. Put out that smoke, pick upthat wine glass and we will all be a lot healthier!

Virginia, Maryland, and Pennsylvania all have award-winning wines and some really good ones. Virginia hasKeswick Vineyards, which won a Double Gold Medal for itsViognier. Keswick is located in Monticello, a grape-growingarea since the days of, and many thanks to, ThomasJefferson. Art Garfunkel also used to live there, but as weknow and appreciate, his talent is with music not grapes. Marylandhas Black Ankle Vineyards in the Piedmont region of the state. Thesefolks make a wonderful Albarino with a pretty citrus nose, a creamytexture, and lingering finish that picked up a Silver Medal at theChronicle competition. Their White Blend also received a Silver Medal.

ON THE VINE


Pennsylvania has been producing some good wine for quitesome time. Chaddsford Winery, in the Atlantic Uplands, Brandywine,just outside of Philadelphia, gets some incredible recognition andpress, but disappointingly, did not enter the 2009 ChronicleCompetition. On the other side of the state, Greendance Winery wasawarded a Silver Medal for its Cabernet Sauvignon. Located in thesouthwestern part of the state, they must be Steeler fans and veryhappy at the moment (ah, nobody’s perfect, I suppose).

Best of Class Dry Riesling from New Jersey is not a joke. Thisis the real thing from Alba Vineyard nestled in the beautifulMuscanetong Valley in Finesville, near Milford, N.J., just across theDelaware River from Bucks County, Pa. (such a gorgeous area). Thiswine is another heavy hitter, winning medals in competitions all overthe country. New Jersey is Jersey’s best kept secret. Maybe this willquiet some of those “Joisy” jokesters from New York City.

New York also has plenty to crow about though, with somegreat wines from the North Fork of Long Island and the Finger Lakeregion of upstate. I have to start withSweepstakes and Best of Class winner, SparklingPointe. This winery is the Schramsberg of theEast. The Sparkling Pointe Brut Seduction 2000 isa masterpiece in the art of bubbly. ThisSweepstakes winner is 70 percent Chardonnayand 30 percent Pinot Noir from the Frenchwinemaker Gilles Martin, who is formerly fromRoederer Estate. Their other wine entered, theSparkling Pointe Brut 2004, also won a GoldMedal. Peconic Bay Winery is another NorthForker to keep an eye out for.

The Finger Lake region has a couple oftriple gold medal winning wineries. Dr.Konstantin Frank is a legend in perseveranceand pioneering vinifera grapes in the beautiful,yet cool climate of the Finger Lake region, butit was his experiments in hardy rootstocks thatreally paid off. Finding the right rootstocks thatwould hold up to the Finger Lake climate iswhat led to the success of grape growing in theregion. Now, his grandson is reaping in thegold—Gold Medals that is.

Dr Konstantin Frank Vinifera WineCellars won Gold for its 2007Gewurztraminer, 2007 Gewurztraminer

Reserve, and the 2007 Riesling Semi-Dry.Another Trifecta winner is Goose Watch Winery,

with three Best of Class Awards: NV Pinot Noir BrutRosé, 2005 Chambourcin, and the 2007 Diamond.New York! You’ve come a long way baby!

Ohio State—do they make anything but footballplayers? How about Gold Medal Riesling fromDeBonné Vineyards in Grand River Valley. At30,000 cases, this is the largest estate winery inOhio. Anton Debevc founded the winery in 1916and the Debevc family is still on a roll, makingaward-winning wines in the Lake Erie and theGrand River Valley areas of Ohio.

Oh no! Don’t tell me they make award-winning wines in Iowa and Illinois. Say it justain’t so, and what the heck is Chardonelanyway? Chardonel is a cross betweenChardonnay and Seyval Blanc. It is able tosurvive the cold winter climates of Illinoisand Iowa and, when done well, isindistinguishable from Chardonnay. IllinoisCellars is a second label for Mary MichelleWinery, located in the lower Illinois RiverValley—dreamed up by five Santa Barbarainvestors who have accomplished their goalsin making wines that garner many accolades.Rural Iowa is also producing some pretty tasty wines at Snus HillWinery. The fourth generation from Swedish immigrants hasmade a Silver Medal Award winning Red Blend simply called SnusHill Red NV; a wine in which they can be very proud.

There are more than 50 wineries in Michigan. Michigan!What, are you planting grapes where the auto factories used tobe? There are two major wine areas: Lake Michigan Shore andthe Traverse City area. In the Lake Michigan Shore area, the bigtime award winner is the St. Julian Wine Co. with a Best of Classaward-winning NV Niagara/Muscat blend and under their secondlabel the Braganini Reserve Sauvignon Blanc won bragging rightswith a Silver Medal. This winery has been around since 1921!On the Traverse City side, the Chateau Grand Traverse wonmedals all over the place. My bet is that the middle of thesummer might be the best time to visit, especially if you are ano-snow kind of person like me.

Who would have thought? High awards for wines comingfrom areas in our own country we never would have imagined.Having worked for California wineries for almost 15 years, Iknow how much hard work goes into a wine, how many dreamsby so many for winning awards and how much it costs to entera competition—not only by check, but also by bottle count. It isimportant to me, as a wine judge and a writer, to give creditdue, especially to wineries rarely known. The dreams do cometrue. Let us celebrate the hard work and dreams of thesewineries. Pick up the wines available to you. You will bepleasantly surprised!

Congratulations to all of the wineries and their awards,including the Sweepstakes winners:

• Sparkling–Sparkling Pointe 2000 Brut Seduction, NorthFork of Long Island, N.Y.

• White–Ventana Vineyards 2007 Riesling, Arroyo Seco, Calif. • Pink–South Coast Winery 2007 Granache Dry Rose,

Temecula, Calif.

ON THE VINE


ON THE VINE• Red–A Tie! DH Lescombes 2007 Cabernet Franc, Mimbres

Valley, N.M. and Caliza Winery 2006 Syrah, Paso Robles, Calif. • Dessert/Specialty–Geyser Peak NV Tawny Port, Calif.

The San Francisco Chronicle Wine Competition has some veryhard working folks donating a great deal of time away from their“day” jobs to make this all happen. I would just like to take thetime to thank Bob Fraser, Scott Fraser, Ray Johnson, and AnnieVercelli, just to name a few of the folks who make it all happenevery year. Also, many special thanks to my fellow wine judge

and co-conspirator, Dan McCoog.Paraphrasing Thomas Jefferson—Show me a country where

wine is plentiful and I will show you a sober country…

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


BODY BEAUTIFULVasilé has your New, Distinct Hair Style in Mind!Opened in 1985, European Hair Salon by Vasilé is your one-stop-shop for unique hair styles, cuts, and color. Ownersand Stylists Vasilé “Stan” Florea and his wife Lidia Floreahave mastered techniques needed to create original hairstyles for each individual.

Specializing in world-class color highlights andhaircuts, Vasilé also teaches his craft in the states andabroad in Europe. He’s trained in France, Italy, Germany,and Spain. In order to maintain the salon’s repeat clientele,every six months Vasilé introduces new hair cuts, colors,and styles.

European Hair by Vasilé is located at 6923 E.Broadway Blvd. Stop by today and enjoy receiving afresh, new hair cut and style in a relaxing, welcoming,and rejuvenating atmosphere!

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National Massage Franchise OffersMembership Discount for Active MilitaryMassage Envy, the franchise that offers convenient and affordable massage in Arizona,now has a new military discount program. Active military personnel can receive a $5monthly discount on a 12-month Massage Envy Massage Wellness Program membershipand save $60 per year.

Massage Envy’s Wellness Program provides members with a myriad of benefits,including a monthly massage and additional massages at reduced rates. Military ratesare available at participating locations only.

“Massage Envy believes in supporting our troops, who continue to courageouslyserve our country,” says Massage Envy COO David Crisalli. “An active member of themilitary was the first to suggest we implement such a program. While everyone canbenefit from our services, our military are inneed of the relaxation and health benefits thatcome from regular therapeutic massage.”

Massage Envy’s goal has always been tode-mystify the massage experience and have itbecome a part of everyone’s overall healthregime by providing convenient and affordableprofessional massage. Regular massage canboost the immune system, lower heart rate andblood pressure, and recent research shows itcan also aid in the treatment and recovery ofailments, such as depression, anxiety,arthritis, carpal tunnel syndrome, insomnia,fibromyalgia, and chronic fatigue syndrome.

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BODY ...Images SalonSpa, the PerfectPlace to Pause in Your Busy DayWhen you walk into ImagesSalonSpa of Tucson it isimmediately apparent that theinterior is as unique as theexterior. The salon, located onEast Grant Road, is housed in alarge 50s diner-style buildingwith a striking silver roof. Thedécor is a tasteful blend ofGrecian, art-deco, industrial,and Scandinavian flavors. Thecombination of soft hues, brightcolors, soothing fountains, andEuropean shampoo bowls offersa touch of relaxation to all whoenter. Owners Mia and KennyStevens are long-time Tucson residents who have watched theirdream of an upscale salon blossom into an upbeat, friendly,comfortably welcoming place to patronize—or work.

Images offers a wide range of services, including hair, nails,skin, permanent makeup, and more. The fun, stylishly excitingatmosphere is evident in every corner of the salon. The staff isincredibly colorful, offering a wide range of personalities and skills toaccommodate many different styles and tastes. It is clear thatpassion and experience goes into each service offered. Imagesstrives to create an extraordinary experience for each guest, treatingthem as individuals and catering to their desires—as diverse as theymay be. They also offer free Wi-Fi so the techno savvy can bring alaptop and relax in the reception area. Rotating specials are paintedbrightly on the windows, giving the passing traffic a glimpse of whatis going on inside. Stop by for a visit to get a closer look!

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Come One, Come All to HairsprazOwners Debbie Huggins and Annabelle Martinez are pleased toannounce their full-service salon, Hairspraz, located at 9425 E.Gold Links Road.

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BODY BEAUTIFULAchieve your ‘New Look’ at Hair & Skin StudioRoy Valenzuela (Owner, Redken Educator) and Paul Sanchez (Level 3 Designer, SkincareSpecialist) sharpened their professional edge with the latest techniques, skills, and tips at the2009 Redken Symposium at the Mandalay Bay Resort and Casino in Las Vegas in January.

For three days, Roy and Paul, together with other salon professionals from all overthe world, were taught and inspired by renowned educators in the industry. Theyattended classes on the latest hair trends, creative color techniques, design, andfinishing. Classes included Trend Shifting–the latest design and color trends from aroundthe world; Curl Crazy–bringing out the best in a variety of curl textures; and Color 911:The Next Dimension–tips and techniques in correcting color.

The Redken Symposium was a great event, where they advanced their skills,ignited their creativity, and ultimately took their professional edge to the next level.They have returned to Hair & Skin Studio ready to blow you away with everything theylearned at this award-winning industry event.

If you are ready for a new look, a color consultation, or the latest trends in hair,give Hair & Skin Studio a call at 520.297.8292 to book an appointment.

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Jabez Hair and Nail Studio: Created with You in MindBennette Martinez, owner and founder of Jabez Hair and Nail Studio designed a place fordedicated professionals to work as independents and create their own business within abusiness, and to be able to prosper and grow as individuals. By selecting only masterprofessionals who are passionate about their craft and committed to exceptional customerservice, Jabez has become the warm, friendly, and fun environment Bennette envisioned.

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Jabez is conveniently located at 3900 W. Costco Drive, Suite 140. Please visitjabezstudio.com for more information about the services and products provided.

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Walk into BLISS…the Salon and have a Fabulous Friday!Spring is a time of year for new beginnings, rejuvenation, and new opportunities.BLISS...the Salon is welcoming spring by celebrating color all day on Fridays. Don't missFabulous Fridays! Come enjoy half-off a color service with any haircut and style. Also,get that splash of color on your fingers and toes with a half-price pedicure with anymanicure. Now is the time to get the spring back into your step at BLISS…the Salon!

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REAL ESTATE


Why the Downturn in Real Estate is GoodBY KENT SIMPSON

When meeting people for the first time, one of the first fewquestions one asks is, “What do you do for a living?” Usuallybefore I can get the words, “I’m a REALTOR®,” out of my mouth,someone in the group starts telling me how bad the market is.Well, truth be told, it is a bad market for a lot of people. Formany though, it is a fantastic market!

I can hear the groans starting already. “Uh, oh…here we goagain…another real estate agent selling sunshine and pixiedust.” With bruises from the market still showing openly on theface of the housing industry, daily reminders of a shakyeconomy, news stories about companies closing, and fears ofwhat may just be around the corner, buying real property isprobably not high on a lot of people’s “to-do” lists at this time.

In the Tucson Metro area, property values have droppedsignificantly in the past 18 months to two years. Homeownerswho purchased just a few years ago are making payments on ahome that is worth less than they paid for it. Sometimes tryingto refinance to take advantage of lower interest rates can be achallenge because prices have gone down and equity hasevaporated like the first drops of a summer shower.

What can possibly be good about the downturn in the realestate market? To find that answer, just ask the average Joe orJane. Precisely, because the price of real estate has dropped, Joe

can afford to buy a house today. That wasn’t so true evenaround the same time last year. Interest rates are good, pricesare low, and the sellers who have their properties on the marketreally do want to sell them.

Homes less than $250,000 are selling; in fact, they aredominating the market at levels not seen in a long time. Homesless than $150,000 are absolutely red hot! Competition is fiercefor this market segment, with multiple offers being received onthe same property—even bidding wars in some cases. Often, ahome that is in good shape within this price point is selling abovethe asking price.

Some of you may be thinking, “What in the world? Has thewriter been wandering the desert without water?” The reality is thatthe majority of the public can afford to make payments on a homeless than $250,000. A larger slice of the population can comfortablybuy for less than $150,000 without resorting to the “junk financing”schemes that were so popular just a little while ago.

These homes are the foundation of the real estate industry,and the boom that we saw from late 2004 to early 2007 saw theprice of Joe’s home get beyond his reach in Tucson. In January2005, just more than 70 percent of all homes sold were less than$250,000. Twenty-four percent were less than $150,000. In2006 those figures dropped to 53 percent and 10 percent,respectively. January 2007 saw only about half of the homessold for less than $250,000 and a measly 7 percent were lessthan $150,000!

We all know what started happening during 2007—salesstarted slowing down, prices were over-inflated, and the Wild-


Wild-West availability of “easy money” financing started to dryup. The year 2008 slowed even further, but some reality startedto set in, and the share of homes sold in Joe and Jane’saffordability range started to creep back up to 62 percent. ThisJanuary, the less-than-$250,000 market segment is 75 percentof all homes sold so far, with the less-than-$150,000 share morethan half of that at 39 percent.

I’m glad to see the market down. Homeownership is the“American Dream,” not the “American Scheme,” and when youraverage buyer can’t afford a decent home, there’s something wrong.

Just ask the Joes and Janes that I’m working with right now.I’ve almost run out of fingers to count how many families will bein a home they can call their own this year…and I still have toremind myself to write 2009 on my checks.

Facts and figures compiled from the Tucson Association ofREALTORS®, Multiple Listing Service Inc.

Kent Simpson is a REALTOR® with The Pepper Group Diversified REin Tucson, Ariz. In addition to residential, his areas of expertise areland, investment, and commercial property. His activities includevolunteer work on the Public Affairs Committee at TucsonAssociation of REALTORS® and participating in the ActiveRainNetwork of Industry Professionals. Soon after getting his license atHogan School of Real Estate, he was named “One of America’s Top10 New Agents” by the Real Estate Apprentice Foundation. For moreinformation, call him at 520.940.6951, email [email protected],or visit www.tucsonkent.com and www.tucsonkentsworld.com.

REAL ESTATE


true “restorative abilities?” Will it be the masking of symptomsor the use of nutrients that rebuild and restore? The choicedecides the end result

Our physical bodies are almost entirely replaced down tothe last cell every 16 to 18 months. This makes us “recyclable”or if you wish, our bodies are a “renewable resource.” The earlieron in our life we take control of our “restoration,” the greater thepossibilities or potential! Think about these words:

Rest-oration; does this take place at night when you sleepor “rest?” (without adequate nutrients, it’s impossible). Re-vital-ization; do you wake up restored with more “life?”Heal-th; did your body heal from the previous “stressors?”

Does your health care “professional” use truly “restorative andrebuilding” nutrients to re-grow and revitalize your body or arethey masking the symptom so soon, you will need more maskinginstead of true “healing?”

Nutrition equals materials for maintenance, repair, andgrowth. When nutrition is processed in adequate amounts, itmakes reserves for response from stimuli, stress, and/orexertion on all levels. Time is time. Time is required toaccumulate and process materials into reserves. Rest is an

Our physical life’s potential is maximized or minimized by theavailability of materials or nutrients at the times needed to restoreor rebuild the body. If these “requirements” are not met, then ourbody begins to “degenerate,” age, or breakdown, and health or“vitality” is diminished (lost)! “Dis/ease” is unrest at the cellularlevel and unrest is short for “unrestored” or no “restoration!”

There are nutrients that actually affect how much to “turnon” or “off” the actions of certain genes. This action of genescan permanently affect the development, long-term health,and performance of the life lived. Without adequate nutrients,the full potential of growth, development, and health of anindividual can be left much less than can be attained. This showsthat there is the ability to have or take some control of one’spersonal health and yet is usually not considered. People havethe ability to change their health and longevity at many stagesthroughout life, if desired.

Nutrients are the materials our bodies are made of, sohealth, performance, and length of life are totally dependant onre-growth, or restoration, by adequate supply of thesematerials. The quality of one’s life should be carefully consideredwith regard to “what” we try to restore it with. Will it be withthe prescribed chemicals of modern medicine or nutrients with

NUTRITION:The Determining Factor of Health, Performance, and Longevity

BY BERT SEELMAN, HUMAN PERFORMANCE SPECIALIST

PERFORMANCE FITNESS SYSTEMS


abbreviated term. Rest or restoration requires reserves.Reserves facilitate maintenance, repair, and growth.

For adequate or positive results from stress, stimuli, work,and/or exercise, there is a requirement for restoration. Forrevitalization to return to previous or increased levels of healthor performance, reserves or restoration must be present in thebody prior to stimuli or triggering.

Rest or restoration is not a possibility until adequatereserves are present and available. Simply put, no reservesequal no restoration or revitalization. Exercise does not buildhealth or muscle, strength or any part of the body—materials do.It’s your diet! There is only one ultimate cure: It’s calledprevention! A “true” cure can only come from nutrition, and totalhealth can be maintained with only nutrition and time. Exercise,if added, only decides the level of performance, provided thereis optimal balance; if not, exercise is only an added stressor.

Nutrition is the major determining factor for the physical life’sprogression and/or development whether you are a creationist oran evolutionist. There are four very basic considerations that havehuge effects on anyone and everyone’s health:

• Adequate hydration—water. The average person requiresa minimum of 2.7 or more quarts of water per day just forbasic cellular exchange. Myself, I have always requiredmy clients to consume one gallon per day (this equates to¼ cup per half hour). This alone has greatly increasedindividuals’ energy.

• Unpasteurized apple cider vinegar. This is an old folkremedy that has great value. Kept at room temperatureand well shaken, 2 to 3 teaspoons in 3 to 4 ounces ofwater has many great benefits. Individuals have foundthat it helps correct pH balance and adds enzymes thatassist digestion, absorption, and helps with fluid balance.

• Multi-mineral and multi-vitamin supplements. The humanbody has an assay that shows our body to be made of fivepercent minerals and only 0.5 percent vitamins. Thisrequirement for more minerals is a huge factor in regardsto those who are ill, and outfields that our foods aregrown in are depleted of critical minerals.

• Protein (complete type). Our bodies are made mostly ofwater and complete protein. The physical body needsprotein to maintain, repair, and/or replace our muscles andtissues. Without adequate repair materials (protein), weage faster, and with muscle loss, our metabolism slows.

Over the 37 years that I have worked with clients’ nutrition,these four factors have been the most critical factors of buildinga better base for health. Nutrition isn’t just about food, butabout the right foods, the right quality, but also about the rightcombinations and the timing of which food is consumed.

Bert Seelman is the owner of Performance Fitness Systems,located at 2929 E. Grant Road. In 1972, the business was called“Private Coaching,” but years later, in 1979, the name waschanged to Performance Fitness Systems. Seelman has workedwith the founder of the Nautilus Corporation, and spent timewith the company training in all areas of athletic performance.His specialties include nutrition for all types of performance andchronic illness, as well as areas of physical performance fromrehabilitation to the highest levels of athletic competition.Seelman has been in the business for more than 37 years, andis currently writing books and lecturing on all areas of health andperformance. Many of his clients fly in from out of state forlearning sessions. Initial consultations are free. He can bereached at 520.327.2929. For more information, visitwww.resultsareproof.com.

TAKE ITOUTSIDE


A R I Z O N A S P R I N G A D V E N T U R E S

Arizona is filled with great locations and beautiful vistas. It makesa great place for venturing into the outdoors for some fun in thesun and spring is the best time to be there. Air conditioners areoff and cool breezes bring the fresh scents of the desert toeveryone in southern Arizona and the scent of Ponderosa pines tothe north around the state’s premier travel feature.

THE GRAND CANYON: ARIZONA’S PRIZE JEWELA powerful and inspiring landscape, the Grand Canyon overwhelmsour senses through its immense size; 277 river miles long, up to 18miles wide, and a mile deep. Grand Canyon National Park celebratedits 90th anniversary Feb. 26. It was on Feb. 26, 1919, that PresidentWoodrow Wilson signed Senate Bill 390, which created GrandCanyon National Park, an unparalleled landscape to be protected andenjoyed for future generations.

Most of the 4.5–5 million visitors each year come to the SouthRim and springtime temperatures there are perfect, with highsranging from 51 to 81 and lows from 25 to 39.

Mather Point is the first rim overlook on the South EntranceRoad. The view is expansive and unforgettable.

Gazing at its beauty isn’t the only way to enjoy the canyon.Activities include backcountry camping, river running, hiking, andthe ubiquitous mule ride. History buffs can tour the museum, theVerkamp Visitor Center and nearby ruins.

Perhaps the most memorable way to enjoy the canyon is onfoot. The Rim Trail follows the edge of the canyon from Hermits Restto near Yaki Point.

This mostly level trail provides an opportunity to watch theever-changing Grand Canyon at a quieter, slower pace. In the GrandCanyon Village area, the Rim Trail is wide and paved. As you walkfurther west it becomes narrower, with a dirt surface. Numerousconnections make it easy to walk the Rim Trail and then ride theshuttle to other areas. For the more adventurous, there are severaltrails that head into the canyon. Late April and May can be the besttimes to be hiking in the canyon.

How to get there : Grand Canyon National Park (South Rim)is located 60 miles north of Williams, Ariz., and 80 miles north ofFlagstaff, which is about 145 miles north of Phoenix. There are avariety of ways to get to the canyon, including by car, bus, train,or plane.

For more information, visit www.nps.gov/grca or call928.638.7888.

TOMBSTONE: THE TOWN TOO TOUGH TO DIETombstone reached its pinnacle of riches and then faded, all withinthe short span of eight years. The West's wildest mining town owesits beginning to Ed Schieffelin, who prospected the nearby hills in1877. Friends warned him that all he would ever find would be hisown tombstone. But instead of an apache bullet, he found silver—ledges of it—and the rush was on.

Miners soon built a shantytown on the closest level space to themines, then known as Goose Flats. Remembering the grim prophecygiven to Schieffelin, and with tongue in cheek, they changed thename to Tombstone.


The year 1881 was an eventful one for the mining camp. Thepopulation reached 10,000, rivaling both Tucson (county seat) andPrescott (territorial capital). The Earp and Clanton feud culminatedin the famous gunfight near the O.K. Corral. A disastrous fire burnedout much of the infant town, but it was immediately rebuilt.Schieffelin Hall was erected to provide legitimate theater and ameeting hall for the Masonic Lodge.

When water began to seep into the shafts, pumps wereinstalled, but the mines were soon flooded to the 600-foot leveland could not be worked. By 1886, Tombstone's heyday wasover, but not before $37 million worth of silver had been takenfrom the mines.

Tombstone today has a population of about 1,500 and hasa great “main street” environment right out of the Old West. Thesidewalks are wooden. The shops and restaurants along the waycarry a variety of souvenirs and goods. Museums, including theTombstone Courthouse State Historic Park and the oldTombstone Epitaph newspaper press, are available for yourperusal. Re-enactments of the shootout at the O.K. Corralhappen daily at 2 P.M.

How to get there: From Tucson, take North Campbell Road(South Kino Parkway) south to I-10’s El Paso entrance. Take exit 303toward Benson, Ariz., turning onto AZ-80 in about half a mile.Continue on AZ-80 until the town comes into sight and enjoy!

For more information on the courthouse museum, visitwww.azstateparks.com or call 520.457.3311. General informationabout the happenings around town can be found with a quickInternet search of Tombstone, Ariz.

LOST DUTCHMAN’S GOLD MINENamed after the fabled lost gold mine, Lost Dutchman State Park islocated in the Sonoran Desert, 40 miles east of Phoenix.

The Superstition Mountains have been a source of mystery andlegend since early times. The area is dotted with ancient cliffdwellings and caves, many showing signs of former habitation by anumber of different Native American groups, up until the 1800s.Even the name is inspired by Pima Indian legends.

During the 1840s, the Peralta family of northern Mexicosupposedly developed a rich gold mine in the Superstitions.According to legend, an Apache ambush ended the family's lastexpedition, and the gold remained in the area. In the 1870s, JacobWaltz (“the Dutchman”) was said to have located the mine throughthe aid of the Peralta descendant. Waltz and his partner, JacobWeiser, worked in the mine and allegedly hid one or more caches ofgold in the Superstitions. Most stories place the gold in the vicinityof Weaver's Needle.

After Waltz's death in 1891, several people attempted to seekout the Lost Dutchman's Mine, all without luck. Later searchers havesometimes met with foul play or even death, contributing to thesuperstition and legend of these mountains.

The legend of the “lost mine” has been fueled by a number ofpeople who were supposed to have known the mine's location oreven worked it. Maps have surfaced over the years, only to becomelost or misplaced.

Several trails lead from the park into the SuperstitionWilderness and surrounding Tonto National Forest. Take a strollalong the Native Plant Trail or hike the challenging Siphon Draw Trailto the top of the Flatiron. Depending on the year’s rainfall, you mightbe treated to a carpet of desert wildflowers in the spring. Enjoy aweekend of camping and experience native wildlife, includingcoyotes, javelina, and jackrabbits.

The park offers a variety of hiking trails, nature trails, picnicfacilities, 70 campsites, a dump station, restrooms, showers, andgroup use areas. The visitor center sells maps and other publications.

Before you hike, be prepared with enough water and properfootwear as the trails are steep and challenging.

How to get there: From the Phoenix metro area, take theSuperstition Freeway (I-60) eastbound nine miles to take a slightright at US-60 and go another 25 miles. Take exit 197 and turn leftat South Tomahawk Road. After three miles, turn right onto NorthApache Trail (AZ-88). Another three and a half miles takes you tothe Lost Dutchman State Park, on the right.

For more information on the state park, visitwww.azstateparks.com or call 480.982.4485.

A R I Z O N A S P R I N G A D V E N T U R E S


KARTCHNER CAVERNSExperience a stunning limestone cave in Southeastern Arizonathat boasts world-class features. This “live” cave, discovered in1974, is host to a wide variety of unique minerals andformations. Water percolates from the surface and calciteformations continue to grow, including stalactites dripping downlike icicles and giant stalagmites reaching up from the ground.

In November 1974 two young cavers, Gary Tenen and RandyTufts, were exploring the limestone hills at the base of theWhetstone Mountains. In the bottom of a sinkhole they found anarrow crack leading into the hillside. Warm, moist air flowed out,signaling the existence of a cave. After several hours of crawling,they entered a pristine cavern.

It wasn't until February 1978 that Tenen and Tufts told theproperty owners, James and Lois Kartchner, about their amazingdiscovery. During the four years of secret exploration, thediscoverers realized that the cave's extraordinary variety of colorsand formations must be preserved.

The cave's existence became public knowledge in 1988 when itspurchase was approved as an Arizona State Park. Extraordinaryprecautions have been taken during its development to conserve thecave's near-pristine condition.

The Discovery Center at Kartchner Caverns State Parkfeatures museum exhibits, a large gift shop, regionaldisplays, theater, and educational information about thecaverns and the surrounding landscape. There are alsocampgrounds, hiking trails, lockers, shaded picnic areas, adeli, an amphitheater, and a hummingbird garden. Tour guideswill unveil this fascinating underground landscape duringa memorable 1½ hour tour.

How to get there: From Tucson, take North Campbell Road(South Kino Parkway) south to I-10’s El Paso entrance. After about40 miles, take exit 302 and turn right onto AZ-90 and drive foranother nine miles to turn left into the park.

For more information, visit www.azstateparks.com orcall 520.586.4100.

LAKE HAVASULocated off the beaten path on the eastern shore of the ColoradoRiver, Lake Havasu is home to the London Bridge. Stretched overthe Thames River in England, it had begun to ‘fall down’ andso was demolished and replaced. The stones, shipped fromLondon, U.K., in the late 1960s, were purchased by an Americanand the bridge rebuilt according to original design at Arizona’swestern border.

While the bridge is a fascinating piece of history to walk on andbehold, that’s not all there is to Lake Havasu.

The scenic shoreline of Lake Havasu State Park is an ideal placeto enjoy beautiful beaches, nature trails, boat ramps, andconvenient campsites. This spot is truly a water sport haven locatednear the famous London Bridge of Lake Havasu City.

The park offers three boat ramps, 47 campsites, a specialevents area, picnic area, and beach area. The Mohave SunsetTrail winds its way through the lowland desert and alongthe shoreline.

The Arroyo-Camino Interpretive Garden showcases the diverselife that exists within the park and this area of the desert. Birds,lizards, and desert cottontails are common sights.

Even outside the multi-faceted state park, activities such aswater sports, golf, and rock climbing are also available.

How to get there: From Phoenix, head west on I-10. At exit 19,turn onto AZ-95 north and follow the signs for the highway for about75 miles. Directions from other locations are available on the statepark’s Web site.

For more information on the state park, visitwww.azstateparks.com or call 928.855.2784. For more informationabout the rest of this great recreation area, simply Google “LakeHavasu” online!

Wherever you may be in Arizona, don’t miss these top outdoordestinations for some fun, fresh air, and adventure.

Arizona Gourmet Living thanks both the National Parks System andArizona State Parks for a wealth of information and photographs.


BEST BETSTALAVERA ACCENTS AT ZOCALOTalavera-style pottery was introduced to Mexico by Spanish artists in1645 from Talavera de la Reina. The indigenous people of Mexico werealready very accomplished potters and were eager to learn the newtechniques particular to Talavera. History shows Spanish monks andDominican friars as representing the majority of the artisans fromTalavera de la Reina at this time. The Mexican natives were instructedon how to work the clay so as to recreate pieces like those found inthe Spanish monasteries for the numerous churches being built.

Talavera is the oldest tin-glazed ceramic in the Americas and isstill made utilizing the same techniques from the 16th century.Centuries ago, a potter’s guild was organized and ordinances weremandated that potters who wished to produce Talavera had to follow.This was done so that the quality of the ceramics called Talavera wasuniform and maintained its excellence and distinctive style. One rulestipulated that the color blue was to be used on the finest ceramicsbecause the mineral pigments that produced the vibrant blues werevery expensive. It was during the 18th century that Talavera utilizedgreen, mauve and, yellow in addition to the blue tones.

One would be remiss not to mention the obvious contributionand distinctive characteristics of Italian, Chinese, and Arabicinfluences in the design of stylized Talavera. The true magic oftoday's Talavera is due in large part to the creativity of the artists ofMexico who have made it such a popular art form. Zocalo is proudto feature a wide variety of Talavera-style vases, ginger jars, plates,and dinnerware imported from southern Mexico—perfect accents forindoor or outdoor design. Prices range from $39-$599

Zocalo

520.320.1236

GREEN THINGS’ RANGE OF EXCEPTIONAL POTTERYGreen Things offers a wide variety of exciting and unique pottery ina multitude of shapes, designs, and colors. Pots range from verysmall to more than five feet tall to complement many landscape andinterior design styles. The pottery collection spreads over nearly anacre on the nursery grounds. Whimsical designs include faces andother fun designs. Also offered are traditional Mexican Talavera,indigenous Mexican Clay, Italian Terra Cotta, rustic stoneware, andAsian glazed pots. Prices begin as low as $5.99 for tabletop pottery,and from $24.99 for patio and interior floor pots.

Green Things

520.299.9417


BEST BETSMAGNET WORKS’ COLORUGSThe beauty and quality of Magnet Works’ outdoor products comeindoors with Colorugs™, a new line of mixed-use rugs. Theseattractive, yet durable rugs feature licensed artwork from someof the most popular artists today, reproduced in vibrant, long-lasting color. Perfect for kitchens, bathrooms, laundry rooms,and protected entryways, this newest product addition is veryversatile. The rugs measure 20 inches by 37 inches and aremade of 100 percent polyester. Suggested Retail Price: $29.95

Magnet Works, Ltd.

314.333.5001 | www.magnetworks.com

ZAK’S WALT DISNEY TABLETOPOne of the most talked about lines in the Walt Disney SignatureTabletop Collection launched by Zak Designs in 2008 is Fresco.

Zak will use the same pearlized finish on a new line ofsolid-green products designed to complement the decoratedFresco pieces.

Available in the same assortment of products that makeup the Fresco line, the pearlized green pieces give consumersmore options for accenting their tables. When used together,the solid green pieces bring out the vibrance of the leaves inthe Fresco pieces.

Zak Designs

800.331.1089 | www.zak.com

PRODYNE’S ICED CARAFEProdyne will introduce its new Iced Carafe Double Wall Re-FreezableCarafe at the International Home + Housewares Show.

Keep beverages cold with this double wall acrylic carafe withnon-toxic re-freezable liquid sealed between the walls. An iceshell is created when the carafe is placed in the freezer. Keepspre-chilled wine, juices, milk, and more refrigerator cold forhours. Also use the carafe to chill white wines from roomtemperature to ideal temperature in 20 minutes. It will also givea nice chill to red wines in about five minutes before transferringto decanter. Perfect for all entertaining, indoors or outdoors, itholds 27 ounces (800 milliliters) and is 10 inches in height.Suggested Retail Price: $19.99

Prodyne Enterprises

800.822.4776 | www.prodyne.com


GREAT RECIPES OF ARIZONANEW YORK CHEESECAKE WITH ORANGE JALAPEÑO SYRUPBy Sous Chef/Job Coach Keith Martin Café 54 | Tucson

For Crust1 ½ cups graham cracker crumbs, finely ground1/3 cup white sugar1 Tbsp butter, melted

For Topping1 cup sugar1 cup water1 Tbsp corn syrup1 jalapeño, seeded and cut into stripsPeel of one orange

For Filling5, 8-ounce packages cream cheese, softened1 ¾ cups sugar1 Tbsp flour1 ½ tsp each of grated orange and lemon rind5 whole eggs2 egg yolks¼ tsp vanilla¼ cup heavy cream

For the cheesecake, combine the sugar, cracker crumbs, and buttertogether. Press mixture into the bottom and partially up the sides ofa 9-inch springform pan. Bake crust at 375 degrees for 7 minutes,then allow to cool completely. Then turn oven up to 550 degrees.

While crust is cooling, combine the cream cheese, sugar,flour, and orange and lemon rind in an electric mixer. Add eggs,egg yolks, vanilla, and beat well. Add heavy cream and blendthoroughly. Pour the filling into the crust and bake at 550degrees for 10 minutes, then turn down oven to 200 degrees for1 hour. Allow cheesecake to cool completely to roomtemperature, and then refrigerate at least 6 hours beforeremoving from springform pan and serving.

For the topping, combine sugar, water, and corn syrup insmall sauce pan and bring to a boil. Reduce heat to low simmerand add orange peel and jalapeños. Let simmer for 5 minutes.Strain out the jalapeño strips and orange peel and allow thesyrup to cool. Take the candied zest and peppers, and toss ingranulated sugar to use as a garnish.

Cut chilled cheesecake into 8-12 pieces and top each slicewith 2 Tbsp of syrup and a few pieces of candied orange peel andjalapeño. Serves 8 to 12.

SAFFRON STEAMED MUSSELSBy Chef Christian HanleyARMITAGE Wine Lounge & Cafe | Tucson

¼ cup fennel, julienned ¼ cup red onion, julienned ¼ cup red pepper, julienned ¼ cup green pepper, julienned 1 Tbsp garlic, diced 2 Tbsp olive oil1 tsp Spanish saffron10 mussels, fresh and cleaned ½ cup white wine1 cup fish broth2 Tbsp unsalted butter1 large slice sourdough bread1 Tbsp parsley, chopped

In a hot sauté pan, combine the first six ingredients. Season withsalt and pepper to taste and the Spanish saffron. Add themussels. When the mussels are thoroughly coated with all theingredients, deglaze the pan with the white wine and reduce byhalf. Add the fish broth and continue to steam the mussels untilthey are fully open. Add 2 Tbsp butter and continue to swirl thepan until the butter is completely melted. Toast the sourdough,preferably on the grill. Place the grilled bread in the middle of alarge bowl, place the mussels in the bowl around the bread, andpour the broth over the top. Garnish with the chopped parsleyand enjoy! Serves 2.

ROCK SHRIMP CUCUMBER AND RASPBERRY VINAIGRETTE SALADBy Chef/Owner Jonathan LandeenJonathan’s Cork | Tucson

2 pounds cooked rock shrimp, chilled 2 medium cucumbers, peeled, seeded, and large diced 1 medium red bell pepper, medium diced1 red onion, medium diced1 cup extra virgin olive oil¼ cup raspberry vinegarJuice of ½ lemon½ tsp Dijon mustardPinch of salt and pepperRed salad Savoy leaves

In a medium glass bowl, mix mustard, lemon juice, andvinegar. Blend in olive oil to smooth consistency, continuestirring and add salt, pepper, bell pepper, and onion. Thisdressing is then tossed with the cucumber and allowed to restone hour in the refrigerator. Check the flavor and add additionalsalt and pepper and a little bit of sugar if you like. Toss in rockshrimp, place one or two salad Savoy leaves in a large martiniglass, fill with shrimp and cucumber mix and serve. If rockshrimp is not available, you may use 71/90-count peeled anddeveined white shrimp. Serves 6 to 8.


GREAT RECIPES OF ARIZONASCALLA SALADBy Executive Chef Jack AhernRic’s Cafe | Tucson

2 heads of romaine hearts, chopped1, 14-ounce can of pear halves, diced¼ cup sugar1 cup pecans, candied1 tomato, diced½ cup bleu cheese crumbles½ red onion, diced

Chop and wash romaine hearts, let drain. Toss pecans with a ¼cup of sugar and bake at 350 degrees, stirring often not to burn.Bake until pecans are coated.

Balsamic Vinaigrette8 ounces balsamic vinegar ¼ cup brown sugar2 Tbsp dried oregano¼ cup Dijon mustard2-3 cups salad oil or corn oil

Combine all ingredients except oil in a blender. Blend for 45seconds and add oil slowly until lightly thickened. Serves 8dinner-size salads.

LIGHTNING SLINGERBy Bar Manager Aaron A. DeFeoHotel Congress | Tucson

2 ounces rye whiskey½ ounce maple syrup¼ ounce blood orange bitters3 muddled blackberries

Combine the rye whiskey with three blackberries and muddlewithout ice, being sure to muddle until blackberries arecompletely dissolved. Add maple syrup and blood orange bitters,shake vigorously with ice. Using an orange zest, rim a stem-lessmartini glass with orange peel oil. Strain mixture into glass,garnish with orange peel and blackberry. Serves 1.

TUNA HAKUSAI WRAPBy Chef/Owner Shoichi SekiSushi King | Tucson

8 ounces Ahi tuna6 pieces of shrimp4 pieces of asparagus2 sheets dried seaweed (nori)4 leaves Hakusai (Napa cabbage)3 Tbsp miso1 tsp mirin3 Tbsp sugar2 Tbsp rice vinegar1 cup grape seed oilFlour for frying

For SauceMix miso, mirin, sugar, and vinegar.

For Wrap Mince tuna and shrimp. Boil asparagus and cabbage. Roll tuna,shrimp, and asparagus inside seaweed and cover with flour, thenpan fry. Wrap fried rolls with Hakusai (cabbage). Cut and servewith sauce. Serves 2.

BERRY DAIRY BOUQUETDairy Council of Arizona

12 wooden skewersZip top bagGreen food coloring8 strawberries, large 14 ounces of candy melts½ cup vanilla yogurt1 pound mozzarella cheese, sliced 1 inch thick

For flower stems, put skewers in zip top bag. Add enough greenfood coloring to coat. Let them dry. Using a heart-shaped cookiecutter, cut hearts out of 1-inch thick slice of mozzarella cheese.Insert skewers. Stem the strawberries, then insert a skewer intoeach one. Heat the candy melts according to the packagedirections, mix in ½ cup yogurt. Dip each strawberry into themelted candy, twirling it to coat it completely. Stand the skewersin a vase or tall glass and let the candy harden. Add fresh mintto resemble rose leaves, and keep the bouquet chilled until it’stime to give it to your sweetie. Serves 1.


C4 ARIZONA GOURMET LIVING FALL 2008

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Arizona Gourmet Living • Spring 2009