Grayhawk
DC Ranch
ECRWSS Local Postal Customer
Scottsdale PRSRT STD US POSTAGE PAID PHOENIX, AZ PERMIT NO. 3418
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Paradise Valley area projects designed and built by Wine Cellar Experts
WINECELLAREXPERTS.COM
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15979 N. 76th St., Suite A, Scottsdale
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480-922-WINE
Shop, Dine & Relax! NE CORNER, PINNACLE PEAK & PIMA 8900 E. Pinnacle Peak Rd., Scottsdale, AZ 85255 | LaMiradaCenter.com
From casual brick oven pizzas, fresh salads, great happy hour offerings, Asian cuisine to fine dining, La Mirada has great options for every taste! Stroll through La Mirada and enjoy a chic collection of boutiques and galleries as well as fitness, salon, nail and spa options, dentistry and vet services, tutoring, professional travel services, luxurious linens, and so much more!
Home & Personal Fashion
Adornments Baudine’s Mad About Shoes Cuddles by goochie goo garbs del Adora Fine Linens Desertique Boutique Essenza Boutique High Desert Rugs & Furnishings The Dress Sunny & Chair
Dining
Al Hamra Bodega 13 Jade Palace LAMP CAFÉ Lamp Wood Oven Pizza Mastro’s Steakhouse Pane e Vino Starbucks Coffee Co.
Education
Kumon Math & Reading Premier Martial Arts
CUBE Executive Suites
Now available at La Mirada! Leasing information: Rylie Rasler | 480.930.4000
Health, Wellness & Beauty
Luke’s Fitness Factory Pinnacle Fitness Pinnacle Peak Dental Care Roma Barber Shop Sidelines or Headlines Spy Pilates & Yoga The Hills Salon & Spa Trucco & Cappelli Salon Suites Walgreens
Services
Bank of America Cameo Cleaners Data Doctors Farmer’s Insurance Kirsch-Goodwin & Kirsch Kolton Consulting Pima North Animal Hospital The UPS Store True Blue Life Insurance
Sidelines or Headlines (480) 502-0695
Sidelines or Headlines is not a gym, It is a premier sports performance facility. We’ve assembled a group of professionals working synergistically to improve the health and performance of the athlete in all of us.
SPY | Scottsdale Pilates & Yoga (480) 285-8058
Our training philosophy embodies healing the body, the mind, and the spirit. We want our clients to experience themselves at their very best, and then pass it on to their families and friends.
Specialty Retail
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Writer Lynette Carrington
Writer Amanda Christmann
BEAUTY DISCOVERED
ALL ABOARD
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EDIBLE ELEVATION AT FLOURISH Writer Lynette Carrington
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COMMUNITY EVENTS
RICK BENSON INTEGRATES IN VINUM
Writer Amanda Christmann
Writer Amanda Christmann
ROASTED MEYER LEMON CRINKLE COOKIES
Portrait by Carl Schultz
Writer Kyndra Kelly
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PUBLISHER Shelly Spence
MANAGING EDITOR Amanda Christmann
GRAPHIC DESIGNER Meaghan Mitchell
CONTRIBUTING WRITERS W. James Burns, Ph.D. Lynette Carrington Amanda Christmann Sue Kern-Fleischer Gregory Granillo Kyndra Kelly Shannon Severson
PHOTOGRAPHERS Scott Baxter Bryan Black Kyndra Kelly Loralei Lazurek Carl Schultz Brandon Tigrett
ADVERTISING SALES Loren Sheck 480-309-6410 loren@imagesaz.com
Images Arizona P.O. Box 1416 Carefree, AZ. 85377 623-341-8221 imagesarizona.com Submission of news for community section should be in to shelly@imagesaz.com by the 5th of the month prior to publication. Images Arizona is published by ImagesAZ Inc. Copyright © 2018 by ImagesAZ, Inc. All rights reserved. Reproduction, in whole or part, without permission is prohibited. The publisher is not responsible for the return of unsolicited material.
Local First A R I Z O NA
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Although I grew up on the West Coast, I was raised on Midwest values. “Company coming” meant we cleaned up our rooms and had a pitcher of lemonade waiting in the fridge. Getting together with friends and neighbors was a special time, and I still have fond memories of some of those moments etched in my mind. Today, we are sometimes more social than ever, but less connected. Thanks to social media, we can keep in touch with the day-to-day happenings of friends and family from thousands of miles away, but we often find ourselves less connected to those in our own neighborhoods. I am grateful to live in a community where there are so many ways to connect. From balloon festivals to live music and more, there are plenty of opportunities to get to know each other and to create new memories. It’s a big part of why we live here—in fact, it’s who we are. Thank you, once again, for allowing Images Arizona to be part of your lives! Every advertiser and every reader (you included!) make it possible for us to share the faces and places of our community, and to share the things that bring us all together. It’s that spirit of gratitude that makes it so easy for our family of writers, photographers and behind-the-scenes professionals to love what we do. Cheers! Shelly Spence Publisher, Images Arizona magazine shelly@imagesaz.com 623-341-8221
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Writer Lynette Carrington // Portraits by Mark Morgan and Elena Thornton
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There used to be a time when artist Niki Woehler was too shy to share her love of creating art. But as with any talented artist, there is simply no way to contain artistic passion; it bubbles to the surface where it can be seen and get the attention that it deserves. Woehler’s painting talent has always been there, but the passion came knocking loudly and incessantly just a few years ago.
“When I paint, I’m a mess,” she explains. “A friend who was also a client at the time called, and I was scrambling to answer the phone because I was covered in paint.”
Blessed with a natural ability for painting and creating, Woehler had no formal art training. She kept her art endeavors well hidden from others, indulging in it as a private hobby.
“I told her I didn’t want to tell people because I didn’t want them to tell me I was bad at it,” says Woehler.
“I’ve been a ‘closet artist' for 20-something years,” explains Woehler. “I did art when I needed a happy place. I painted when I needed to de-stress or just break away. I never told anyone that I painted unless they were in my house. Even my good friends didn’t know.” Woehler had been in a successful marketing career for 30 years. Incredibly accomplished, she was running focus groups at the age of 14, working as a paid copywriter by the age of 16, and went to college for advertising and marketing. Her yearning to create art as a full-time career hit her about five years ago. “I really wasn’t feeling fulfilled in my job anymore,” says the artist. “I started painting a whole lot more and I actually started to play hooky from work.” It was one of her marketing clients that caught her skipping one day who changed the course of Woehler’s career.
She admitted to her client that she had been painting, and the client assumed she was painting her walls. She explained to her client that, indeed, she was a painter.
The client demanded photos of Woehler’s work or threatened to fire her. Woehler sent photos, and the client immediately wanted her to create something for her home. “She loved it and commissioned me to do two more paintings,” says Woehler. “She said, ‘Niki, you’re amazing at marketing, but this is what you should be doing.’” After giving it some thought, Woehler decided to do a test using Facebook. She posted a painting on the social networking site and it sold within an hour. Suspecting it was just a fluke, she tried it again with the same results. Positive comments about her work continued to pour in, but still Woehler wasn’t convinced. She posted another work, and once more, it sold immediately. “This was a sign from the universe that I could do this as a career,” she said. “I shut the whole marketing thing down in 30 days, and I’ve been painting professionally ever since.
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The Space Between
Time After Time
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Walking On A Dream
“I sat down and made a list of all the ways I could make sure I was successful in this endeavor,” says Woehler. “There are so many incredibly talented artists— incredibly talented. But if you don’t know how to get your work out there and who to talk to, these amazing artists can wind up living in obscurity with art piling up in their studio. I didn’t want to be that artist.” Giving herself a leg up, Woehler hired a consultant to teach her the business side of art. The consultant gave her specific avenues to pursue, and that input proved to be valuable. “It was one of the best gifts I’ve given myself,” she says. Woehler's style is free-form. It is about color and peacefulness. “I have this crazy fixation on symmetry. For me, I need flow, peacefulness and symmetry, but symmetry within chaos,” she says. Although geometric styles and realistic paintings are interesting to her, she is devoted to her unique style. She adds with a laugh, “I was never one to color within the lines.” Painting is part of the fiber of Woehler’s being. “It’s like an itch I have to scratch,” she says. “Some days I paint acrylics on canvas and other days it’s resin on wood. Sometimes my work is a commission and I know exactly what I’m going to do.” Her background in marketing also comes into play frequently. Woehler has a unique insight into the types of clientele in the markets where she is represented, making it easier for her to create art that appeals to those in various geographic places. Woehler is represented by Forré & Co. Fine Art Galleries in Aspen and Vail, CO; Slate Gray Gallery in Telluride, CO and
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La Vie En Rose
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Joyride Before Dawn
Kerrville, TX; and House of Anderson in Scottsdale. She is also one of a select few artists invited to show at Found:Re Hotel, a visual arts-centric upscale boutique hotel in downtown Phoenix. Woehler’s work, “Silent Partners” was selected from more than 1,100 submissions to be part of a group show at Herberger Theater Gallery called “Face Off” that ran October 2016 through January 2017. “Silent Partners” also took first place at the Arizona State Fair fine art competition. Another large painting recently commissioned, “Unleashed,” now hangs in CBRE office and mixed-use space at The Esplanade. House of Anderson is not a dedicated art gallery. Rather, it is an immersive experience design gallery with art, furnishings and luxury interior design offerings and services. “They are wonderful and they have some of my work up,” says Woehler. “But, more of the work I do for them is when they’re designing for their clients. In those instances I get to go see the space in person, and I love that.” Woehler particularly enjoys creating special commissions. “I get to see where a piece of art is going and I get to ask for photos of the wall it’s going to be on, plus the surrounding area,” explains the artist. “I always ask about the light because of the different paints I use. If I know a space has incredible natural light, I’ll use a different set of paints than I would if the artwork was going to hang in a space with no natural light. I have paints that ‘fire’ when natural light hits them. They actually change appearance.” Recently, Woehler has taken up some art lessons to broaden her skill set. “There are so many things that I know in my head I want to create, but I don’t quite have the technical ability to do it,” she says. “It’s another gift I’ve given myself and I’m expanding the tools in my toolbox.” “I decided when I was going to be an artist, I was not going to be a starving artist,” Woehler says. “I have three children. When you walk away from a career of 30 years into something so unknown, and I had not a nanosecond of training in, it was such a leap of faith. It has been one of the most incredible things I’ve ever done, and it’s unbelievable that I get to do this.”
CAVE CREEK UNIFIED SCHOOL DISTRICT
Preschool Programs 2018-2019
Black Mountain Elementary – Child’s Play Preschool
New→ Desert Sun Academy – Global Beginnings Preschool Desert Willow Elementary – Spanish Immersion Preschool Horseshoe Trails Elementary – Preschool
New→ Lone Mountain Elementary – STEM Preschool
nikiwoehler.com
480.575.2000
www.CCUSD93.org M ay 2018
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COMMUNITY
2018 MAY
Writer Amanda Christmann
May 4–13
CAREFREE RESTAURANT WEEK Carefree Restaurant Association is proud to announce Carefree’s first ever Carefree Restaurant Week! Participating restaurants will showcase their menus at discounted prices. Two-course lunch menus $18; three-course dinner menus $35; four-course dinners $45. Support your local restaurants and try some great food! Visit carefreerestaurants.com for a complete list of participating restaurants. carefreerestaurants.com
May 3–11
NATIONAL CUTTING HORSE ASSOCIATION NATIONALS
May 4
Sherry Koopot presents paintings
TCHAIKOVSKY AND MOZART CONCERT SERIES
and sculptures that serve as potent
The MIM partners with the Phoenix
Western-style equestrians will
reminders of the cost of our
Symphony to present the sublime,
compete in events that demonstrate
freedom, from the Revolutionary
beautiful works of Tchaikovsky
the horse’s ability to handle
War to today’s War on Terror. Free.
and his favorite composer, Mozart.
cattle. Celebrate the cutting
Desert Foothills Library, 38443
Featuring exceptional soloists
horse, its history and heritage.
N. Schoolhouse Rd., Cave Creek.
and musicians from the Phoenix
Free. WestWorld, 16601 N. Pima
2:30-3:30 p.m. 480-488-2286;
Symphony. $58.50–$78.50. 4725 E.
Rd., Scottsdale. 7 a.m. to 6 p.m.
desertfoothillslibrary.org
Mayo Blvd., Phoenix. 7:30 p.m. May
nhcacutting.com
WAR IN ART
May 5–6
Phoenix Art Museum docent
5; 2 p.m. May 6. 480-478-6000; mim.org
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May 6
DUDE RANCHING IN CAVE CREEK Ride on over to Cave Creek Museum to learn from a real cowboy how to rope a steer. Make your own chaps and corsets, then relax by the “fire” for some old campfire songs and s’mores. Free for members; $5 for non-members. Reserve online. 6140 E. Skyline Dr., Cave Creek. 1:30–3 p.m. 480-488-2764; cavecreekmuseum.org
May 7
GOLF “FORE” THE LIBRARY Desert Foothills Library will host its 24th annual charity golf tournament at Desert Forest Golf Club. Scramble format includes 18 holes, prizes, continental breakfast and a buffet luncheon. $250 per person, tax deductible. 37207 N. Mule Train Rd., Carefree. 7:30 a.m. check-in; shotgun start at 9 a.m. Register by phone, by email or at the library. 480-488-2286; dcourt@dfla.org; dfla.org
May 9
THE ART OF STORYTELLING Dr. Lindsay Montgomery will present “The Art of Storytelling: Ute Rock Art in New Mexico” hosted by Desert Foothills Chapter of the Arizona Archaeological Society. She will focus on the narratives inscribed in the basalt rocks in New Mexico, highlighting the intimate connection between rock art, ecology, and rituals among the Ute. Free. Good Shepard of the Hills Episcopal Church, 6502 E. Cave Creek Rd., Cave Creek. 7
Pink and Yellow Sapphires with Diamonds
p.m. azarchsoc.wildapricot.org/desertfoothills
May 10
HOMELESS TO HEROES The National Concierge Association of Arizona presents its 9th annual fundraiser and silent auction to benefit the FETCH Foundation. $5 entry. Fleming's Prime Steakhouse, 6333 N. Scottsdale Rd., Scottsdale. 5:30–8:30 p.m. facebook.com/ncaarizonachapter
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May 12
SCOTTSDALE BACON AND BEER CLASSIC Prepare yourself for 100+ beers from regional breweries, unlimited bacon dishes from local chefs, a blind beer taste test, a bacon-eating contest, lawn games, music and more. $55–$95. 18+ only. Scottsdale Stadium, 7408 E. Osborn Rd., Scottsdale. Noon–4 p.m. baconandbeerclassic.com
May 10–June 30 SOME LIKE IT HOT
May 19
presents "Some Like It Hot," based
THE ART OF WINE AND TASTES OF SUMMER
on the hilarious classic Billy Wilder
AJ’s Fine Foods will present tastings
to see fantastic local art, meet
film. $22–$27. Don Bluth Front Row
of more than 40 exceptional wines
demonstrating artists, enjoy live
Theatre, 8670 E. Shea Blvd, Suite
complemented by gourmet specialties
music, watch edible art being created
103, Scottsdale. Thursdays, Fridays
from AJ’s. Live music and silent
and partake of refreshments. Free.
and Saturdays 7 p.m.; Saturday
auction. Proceeds benefit Scottsdale
34505 N. Scottsdale Rd., Carefree.
matinees at 2 p.m. 480-314-0841;
Performing Arts. $35–$50. Advanced
1–4 p.m. 480-575-6658
donbluthfrontrowtheatre.com
purchase required. Scottsdale
The Don Bluth Front Row Theatre
Center for the Performing Arts, 7380 E. Second St., Scottsdale. 2–4:30 p.m. 480-499-8587; scottsdaleperformingarts.org
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May 19
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ART PARTY It’s the May Art Party at the Gallery at el Pedregal! Stop by
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May 26
CAVE CREEK BALLOON FESTIVAL It's time for balloon festival fun! Celebrate a red, white and blue Memorial Day weekend with live bands, massive glowing balloons, cocktails, food and everyone's favorite fireworks show. Gone are the days of purchasing food, beverage script tickets and waiting in double long lines. Head straight for your tasty eats and enjoy. Ticket pricing and schedule available online. Park at 38406 N. Schoolhouse Rd., Cave Creek. $10 parking includes shuttle service; proceeds go to Cave Creek Unified School District. 5:30–10 p.m. cavecreekfestivals.com
May 19
MARILYN SCOTT AND THE WEST COAST ALL-STARS
May 19
ROYAL WEDDING CELEBRATION It’s a royal wedding celebration
The Musical Instrument Museum
at the English Rose Tea Room!
presents Marilyn Scott and the
Celebrate of the royal wedding of
West Coast All-Stars. This versatile
Prince Harry and Meghan Markle
performer has written several musical
with television showings throughout
movie hits and bounced into multiple
the day. Enjoy tea, royal wedding
genres with songs like “I’ll Be
cake, cucumber sandwiches and a
Loving You” and smooth jazz/adult
souvenir bag. Guests will take photos
contemporary albums, "Take Me
on the red carpet with life-size
with You" and "Avenues of Love."
cutouts of the royal family and have
$33.50–$43.50. 4725 E. Mayo Blvd.,
a chance to win a replica of Meghan
Phoenix. 7:30 p.m. 480-478-6000;
Markle’s ring. $35. 201 Easy St.,
mim.org
Carefree. 10 a.m.–4 p.m. 480-4884812; carefreetea.com
EDWARD S. CURTIS EXHIBIT AT CAVE CREEK MUSEUM The Cave Creek Museum’s Edward S. Curtis exhibit, on display through May 31, marks the first time this collection of Curtis photos has been displayed in any Phoenixarea venue. It introduces rare photographs by Curtis, whose work is now recognized among the most significant records of Native culture ever produced, documenting cultures that were rapidly vanishing from the face of America. Museum admission $7 for adults; $5 for seniors and students; children under 5 are free. 6140 E. Skyline Drive, Cave Creek. See website for hours. 480-488-2764; cavecreekmuseum.org
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SCOTTSDALE ART WALK THURSDAYS No matter the temperatures, it’s always Scottsdale ArtWalk weather! Celebrate this American original each Thursday in downtown Scottsdale. Enjoy restaurants, galleries, museums and free trolley and horse-drawn carriage rides. Main Street from Scottsdale Road west to Goldwater Boulevard; Marshall Way north of Indian School Road to 5th Avenue. 7–9 p.m. scottsdalegalleries.com
EARLY BIRD TICKETS FOR PICKIN’ IN THE PINES Purchase your three-day festival and camping pass now for this year’s Pickin’ in the Pines to be held Sept. 14–16 at Tuthill Park in Flagstaff. In addition to a fun lineup of great live music, there will be camping, jamming, kids’ activities, educational
Each Visit includEs:
workshops, a band contest,
• Visual inspection of all rooms • Check HW heater • Check for pests, insects • Check landscaping, pool and spa • Check for signs of leaking • Check thermostats • Visual inspection of garage and systems • Run water, flush toilets • Check fridge
community barn dance and more. $78–$88. pickininthepines.org
AMAZING ARIZONA SUMMER CAMP REGISTRATION Cave Creek Museum is bringing back summer camp—Arizona style! Register now for Amazing Arizona camp for children in grades 4 through 7. Camp will take place June 11-15 from 9 a.m. to 1 p.m. each day. Cost is $75 for the first
Weekly Checks While You’re Away
Peace of Mind While You’re Away.
HomeWatchAZ sends a report with photos detailing any problems via email after each inspection. We work with a large network of trusted contractors and servicemen, and can arrange & oversee cleaning and repairs. We meet deliveries, pest control and tailor our services to meet your individual needs.
Serving the NE Valley including Scottsdale, Carefree, Cave Creek and Desert Ridge since 1998.
602-909-6635
child in the family, $65 for additional
Our mission is simple...
children in family. Last year’s themes made learning fun, with topics like archaeology, edible plants, panning for gold, ranch life and more. 480-
“We relieve the stress of leaving your home vacant for extended periods of time.”
488-2764; cavecreekmuseum.org
Diane Mitchell - Owner
www.HomeWatchAZ.com
R e f e r e n c e s
A v a i l a b l e
•
B o n d e d M ay 2018
&
I n s u r e d
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SPLASHIN’ FUN IN CAREFREE The Kiwanis Splash Park is now open for its third season, making cooling down in the dog days of summer more fun than ever! Located in the Carefree Desert Gardens, the park has an artfully designed scorpion named Kiwani who sprays water when guests least expect it. Make a day of it by visiting nearby boutique shops and restaurants and a covered playground area featuring a one-ofa-kind Gila monster slide just across from the Carefree Little Free Library. Free. 101 Easy St., Carefree. 9 a.m.–7 p.m. visitcarefree.com
SOROPTIMIST GRANTS SCHOLARSHIPS Each year, Soroptimist International of Saguaro Foothills grants scholarship awards to women who are heads of their households, who demonstrate financial need and who are motivated to meet their educational and career goals. This year, the organization granted three awards totaling $4,000 to three worthy mothers who are working hard to earn degrees despite significant challenges.
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In addition, local Soroptimist
The Ruby Award, which honors
International awarded the Young
women who have worked to
Women's Service Award to four
improve the lives of women and
young women who contribute
girls through their profession and/
their time and energy to volunteer
or volunteer work, was awarded to
projects in their schools and
Pam DiPietro, executive director of
community: Makenna Flynn, who
Foothills Food Bank.
volunteers for Arizona Immigrant & Refugee Services; Alyssa Marie
Images Arizona congratulations to
Canales, who volunteers for
these outstanding women!
Veterans Heritage Project; Kaycee Krell, who volunteers for Gigi’s Playhouse; and Sarah Weiss, who volunteers for the Mayo Clinic Smile Program.
Innovative Memory Care community now open!
• • • •
Month-to-month rent Private apartments with private bathrooms 24-hour care staff Director of Resident Services for ongoing personal communication with family members
This Feels Like Home.®
LoneMountainMemoryCare.com • (480) 282-9842 • 7171 E. Lone Mountain Road • Scottsdale, AZ 85266 A SPECTRUM RETIREMENT COMMUNITY
LMTN Images May 2018
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I
Writer Amanda Christmann // Photography by Mark Peterman
If you’ve ever slipped on a pair of high-end European shoes and
Enough was enough, Schickling decided, and then took matters
experienced the feel of buttery soft leather gently cradling your
into her own … feet. She stepped away from her career in
heels and toes, you understand the allure of the opulent.
finance and enrolled in the acclaimed Ars Sutoria shoe design
Beyond a desire for luxury and extravagance is a far more
school in Milan, Italy, where she learned the intricate art and science of cordwaining—the old-timey word for shoemaking.
utilitarian need. For centuries, as long as designer footwear has been around, women have traded comfort for fashion,
What may seem an audacious move was not so implausible
cramming feet into shoes too tight, too cramped, too high
for Schickling.
and too uncomfortable so that we can fit nearly impossible beauty standards.
“My dad was an inventor too,” she explained. “Unlike most girls, I spent a lot of time in our basement fixing things, taking
For years, Phoenix’s Evelyn Schickling was one of those women.
things apart and putting them back together so I could spend
She dreamed of Manolo’s but had to relegate her shoe closet
time with him.”
to less attractive, more orthopedic-friendly footwear. She spent years trying to retrofit pumps and heels with inserts and insoles,
It would only seem natural, then, that she would grow up to
only to end up with the same sore feet at the end of the day that
identify a problem and feel empowered to fix it.
women across the globe experience daily. She was led just as much by science as she was by her love Until the day she’d had enough. “What we have to put up
for fashion.
with as women, that made me mad,” she explained over lunch.
22
“When I gave a long standing, presentation, I was distracted
The third child in a family, her brothers were 13 and 15 years
by my shoes. Why should we have to wear ugly shoes to be
older. Schickling’s mother desperately wanted a daughter. When
comfortable? I really think that women really should be able
Evelyn came along, her mother made up for years of denim and
to have comfortable shoes and pretty shoes.”
plaid by dressing her in the most feminine and fancy clothes she
i m a g e s a r i z o n a . c o m May 2 018
could find.
“When I was two years old, she bought me a pink houndstooth Chanel suit,” Schickling said with a giggle. “She really enjoyed having a daughter.” Clearly that love for fashion and science played roles in the passion that drives her today. Both became important in Italy. After successfully completing the Ars Sutoria program, she became involved in the ASU’s Industry Partner program at the Ira A. Fulton Schools of Engineering polytechnic school, run by Dr. Karl Schultz. The students who chose her company to work with assisted her in developing a design using magnets to anchor the inserts that make her shoe line— dubbed “Evelyn Ford Luxury” in homage to her mother and grandmother—comfortable and wearable. They’re so comfortable, in fact, that ASU’s gait lab showed that their impact on the foot and their gait length, which is typically smaller for pumps and heels, is nearly identical to that of a comfy pair of sneakers. The secret behind their comfort is a customizable arch. Each pair comes
I really think that women really should be able to have comfortable shoes and pretty shoes. M ay 2018
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with three inserts, low, medium and high, that click into each shoe with invisible magnets, offering unrivaled support. Her line of heels, flats and bridal shoes are arguably, the most comfortable on the market. What also sets them apart is that the designs are downright adorable. Tassels, bows, metallic heels and the very finest of delectable leathers and fabrics are just a few of the reasons Evelyn Ford Luxury shoes pop. Her new spring line, on pre-sale now, is a gorgeous assortment of retro and classic styles with often-unexpected trims and accouterments. Slipping on a sample pair, it’s clear that the custom insert puts Evelyn Ford Luxury in a completely different category than my own stand-bys. I found myself strutting around the restaurant courtyard, turning it into my own private runway mindless of stares. They didn’t matter because my shoes were fabulous. Schickling smiled knowingly. When she was a little girl, she fell in love with a pair of Buster Brown shoes. “I wanted red, but my mother said I had to get black,” she said, with the disappointment of the moment still lingering in the air. “I ended up getting both,” she added with a sly grin. “I wore them everywhere!” Today she is continuing to live out that love for shoes cultivated in her childhood, and she’s working hard to make it happen. After trying unsuccessfully to find an American manufacturer capable of matching the materials and quality of
Italian
shoemakers, she
collaborated
with
experts
working with famous brands like Oscar de la Renta and Marchesa. At their advice, she decided to manufacture in the well-known Italian shoemaking city of Vigevano. In
another
fortuitous
opportunity, she partnered with an
operations
expert
who
management worked
with
Tahari and Tori Burch. “All of these people came to me as I needed them,” she said, still a little stunned that her
Considering the challenges women face- I thought painful shoes shouldn’t be one of them. 24
i m a g e s a r i z o n a . c o m May 2 018
goals are coming to fruition so beautifully. Not
yet
available
in
stores,
Schickling’s designs are available online. Their price point reflects the individual craftsmanship that goes into every pair, their fine quality, and their unique magnetic insole design. Her spring and bridal designs arrive in April, and by all accounts, will likely sell out quickly. “Shoes
are
such
a
personal
expression,” she said. “My mother always said, ‘Make sure you have a great hat and a fabulous pair of shoes, and the rest doesn’t matter.’” She’s got the fabulous shoes taken care of. Now if only she carried hats … evelynford.luxury M ay 2018
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Writer Shannon Severson Photography by Scott Baxter
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In the garage-turned-workshop off his 1920s Phoenix cottage, furniture designer Kevin Irvin makes the utilitarian beautiful, one cut at a time. Irvin’s hand-hewn cabinets, tables, benches, consoles and storage boxes are simple shapes with eyecatching design elements that elevate them from pure functionality to works of art. Irvin is truly the “artist next door,” and appropriately so. Growing up in tiny Fort Branch, Indiana—population
2,500—he
didn’t know anyone who called themselves an artist, but he certainly knew many people who could make things with their hands. “I always loved to draw, and I have a particular interest in mechanical drawing,” says Irvin, “but the closest thing to art that I was exposed to were billboards. I would have liked to take art classes in high school, but in those days, the message was that business was my path.” At the University of Southern Indiana, an art degree wasn’t offered, but he did sign up for an introductory art class. That first day, he thought he’d accidentally wandered into a wood shop class. As it turns out, that Design and Materials class was about to change his perspective and his life path. The professor, John McNaughton, showed slides of his work—fantastical furniture that was more sculptural than utilitarian.
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“I couldn’t believe what I saw,” says Irvin. “I’d never
topic of conversation. When Strini suggested Arizona
seen furniture that way. I was entranced by the sculptural
State University’s program under renowned sculptor Tom
nature of it. John made me see the possibilities. My first
Eckert, Irvin applied and was offered waived out-of-state
piece was a coffee table — which actually ended up being
tuition and a teaching assistant job. It seemed like the
published — but I didn’t make another piece of furniture
right move. He set out in 1982 to spend “just three years”
for the next 15 years.”
earning his MFA in the desert.
McNaughton became Irvin’s mentor and remains a good
“I’d never been west of the Mississippi,” says Irvin. “I
friend today. As Irvin learned to design and draw, he found
never intended to stay, but at the end of those three years,
inspiration from greats like George Nakashima, a father
I had my thesis exhibition, I’d been winning shows, and I
of the American craft movement, but, closer to home, USI
was asked what my next step was. Moving to Los Angeles
welcomed graduate students from around the country
or New York City seemed the logical next step, but the
who influenced him greatly.
expense of such a thing was daunting.”
“It was an incredible experience,” says Irvin. “I was lucky
When a local friend offered the use of his garage as a studio,
to find that in such a small school setting because it was
Irvin decided he could take out a loan and get started much
like a graduate situation. These older men and women had
more effectively if he stayed in Phoenix. With $10,000 to
their own fortés. Their input and critiques were invaluable.
purchase tools, Irvin had his first show within six months.
I happened to be there at a very good time.”
Once again, he was perfectly situated for success.
When sculptor Robert Strini, who Irvin greatly admired,
“Scottsdale, at the time, was one of the three or four cities
served as a guest professor, graduate school became a
where having a show really got you noticed,” says Irvin.
i m a g e s a r i z o n a . c o m May 2 018
“Elaine Horwitch attended one of my shows and signed me to her gallery, which was a major presence at the time.” "After years of creating exclusively sculptural work, his first functional piece was exhibited at the Horwitch/Neuman Gallery in 1995. When the economy rendered big changes in the art world, Irvin, true to his artist’s soul and practical Midwestern roots, decided it was time to start a new chapter. He and his wife, Erin had adopted their daughter, Sadie — now 8 years old — and he needed a reliable income stream." He began designing and building functional, design-oriented production pieces that were unique to him and could be offered at a reasonable price point. His work is streamlined, but the texture and detail make his work stand out as something artful, artisanal and, quite literally, not run-of-the-mill. First came the Maze Box, a multipurpose storage cabinet faced with a handcarved, maze design in various colors from red koto, walnut and maple that lend themselves to a variety of arrangements. The same design is now used to top side tables (his Tux Table is among his best sellers), coffee tables, benches and consoles. The box caught the attention of the curators at Artful Home catalog in 2009.
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the art of organization
“I was a bit apprehensive about selling online,” says Irvin. “I was used to galleries where buyers could see the pieces in person. Who would make a purchase from what, at the time, was a small thumbnail photo on their computer screen?” As it turns out, there was plenty of interest. Within the first five minutes, he received a $5,000 order. “The Artful Home folks told me, ‘This never happens,’” says Irvin. “I’ve had steady orders ever since. I don’t keep stock. Everything I build, I sell. It’s been a great relationship and I ship pieces all over the country.” Museums
and
private
and
corporate
collectors, including the Scottsdale Museum of Contemporary Art, The Evansville Museum of Art, McDonald’s Corporation and Neutrogena have included his pieces in their collections. Irvin’s favorite aspect is the design process, which harkens back to his affinity for mechanical
drawing
and
Euclidian
geometry. He usually begins with a threedimensional cardboard rendering, then
Home Offices
Garages
Entertainment Centers
Wall Units
moves and rearranges segments to get just the right marriage of form, function and production-friendly construction. The Maze Box concept paved the way for a wide selection of variations on the theme. The Botanical Box is similarly constructed, but Irvin cuts and applies 140-160 individual wood veneer shapes that give the effect of wind-swept leaves blowing across the fronts of the cabinet. The Studio Box allows buyers to bring a bit of Irvin’s creative process into their
480-998-2070 www.closetfactory.com
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closets | garages | home offices | entertainment centers | pantries | wall units wall beds | craft rooms | laundry rooms | mud rooms | wine rooms ©2016 Closet Factory. All rights reserved. ROC#175443 M ay 2018
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own spaces. The door fronts are repurposed
sections
of
Irvin’s
workbench, which he replaces once or twice per year. The bench is cut into equal squares, its randomly marred and stained pieces arranged to obtain the best effect. Also
among
his
creations
are
decorative items, custom pieces, and even delicate Christmas ornaments. Irvin says he still has sculptural work in him, but for now, fatherhood and furniture production keep him busy. It’s rewarding to see the response to his pieces. Gone are the doubts about living in the desert he had in his college years. Life in Arizona agrees with him and he takes full advantage of the weather. “I love outdoor living and being able to work outside nine months out
of
the
year,” says
Irvin.
“Eventually, I’d like to build a showroom on my property so that buyers can see pieces in person. I’d love to create a full line of furniture with a design focus, and I have ideas that I’m solidifying toward that goal. Whenever there’s a lull in production, I get creative.” kevinirvin.com artfulhome.com
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From one-of-a-kind restaurants serving their own takes on cowboy cuisine, to shops and saloons like you’ve never seen before, the spirit of the Old West is alive and well in Cave Creek. As the days get longer and the summer sun begins to shine, you’ll find plenty of smiles indoors and out. There are plenty of reasons to ride on in to Cave Creek!
MUSIC TO YOUR EARS
North Valley Symphony Orchestra is a local non-profit organization dedicated to providing musicians of all ages the opportunity to hone their musical skills while encouraging music appreciation throughout the community. Young musicians participating in North Valley Youth Orchestra, North Valley Youth Strings and North Valley Symphonettes will share their talent. WHEN: May 5, 3:30 p.m. WHERE: Cactus Shadows High School, 5802 E. Dove Valley Rd., Cave Creek. COST: Free. 623-980-4628; northvalleysymphony.org
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LEARN THE COWBOY WAY
If you’ve ever wanted to learn how to rope a steer or turn out a pair of chaps, Cave Creek Museum has the event for you. Pick up a few true dude ranch skills, then relax by a “fire” for s’mores and a few cowboy campfire songs. WHEN: May 6, 1:30–3 p.m. WHERE: Cave Creek Museum, 6140 E. Skyline Dr., Cave Creek. Cost: Free for members; $5 for nonmembers. 480-488-2764; cavecreekmuseum.org
RED, WHITE AND BALLOON
Live bands and massive glowing balloons take center stage on the Rancho Mañana Golf Course for the biggest celebration of the year. This year’s Cave Creek Balloon Festival promises to be better than ever! With cocktails, food trucks, a kids’ zone and more, there’s something for everything at this annual event. WHEN: May 26, 5:30–10 p.m. WHERE: Shuttle parking ($10) at 38406 N. Schoolhouse Rd., Cave Creek. COST: General admission adults $20, children $15, free for ages 2 and under. VIP tickets and military discounts available. cavecreekfestivals.com
Contact Tatum Williams at 480-280-9490 or tatum@imagesaz.com to talk about joining our Images Arizona Cave Creek destination pages.
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Writer Amanda Christmann // Photography by Austin MacDougall
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For over a century, the railroad has played a starring role in Arizona. In fact, in its early days especially, more than any other single influence, the railroad shaped who we are as a culture, a society and our economics. In its heyday, about 2,500 miles of tracks criss-crossed the state. Ours was part of a great network that, for the first time, not only allowed for transport of goods and people across the country, but also helped ideas and ways of life to travel from the smallest settlements to the largest cities. Mining, politics, tourism, ranching, and townbuilding—the railroad was central to it all. Wherever
the trains went, growth followed. Today, many of the outposts that began with a depot and a dream are now among Arizona’s most established cities and towns, including Kingman, Tucson, Flagstaff, Holbrook and Benson. In the United States, the railroad’s roots go as far back as the 1720s, when wooden tracks were laid out to haul goods and supplies over short distances. At the turn of the 19th century, the steam engine was invented, which changed everything. The railroad became the impetus for the Industrial Revolution in the Northeast, then the key to agricultural development of the South and Midwest. M ay 2018
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It wasn’t until President Abraham Lincoln signed the Pacific Railway Act of 1862, “justified on the grounds of military necessity… [and] designed to preserve California and the West for the Union,” that the idea of a transcontinental railroad could become a reality. With blessing from the U.S. Government, along with plenty of grants and incentives, the railroad industry was in business. “Manifest Destiny” became the rally cry of the times, and spike by spike, the tracks were laid, creating some of the best—and ugliest—moments in American history.
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DID YOU KNOW? About 2/3 of the difficult and dangerous work of building the railroads in our state was done by the Chinese, and most of the rest was done by Irish immigrants. Initially they were paid $24 to $31 per month, and $1 more per month if they built tunnels because of the danger involved. Eventually, their pay rose to $35 per day, which was roughly equivalent to what their European-descendant counterparts could earn.
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In the beginning, locomotives were coal-fired. Every two minutes, workers shoveled coal into the engine’s furnace. Trains also used about 60 gallons of water per minute. It took about 7,000 gallons of water to travel 40-60 miles.
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It was the Grand Canyon Railway, running from Williams to the South Rim depot, that launched tourism in Arizona in 1901. Its historical depots are still round today, and the train continues to be a favorite among tourists and locals of all ages. Referred for a reason.
Trains have come a long way. Engines today are hybrids; diesel engines turn electric generators, enabling trains to run for hundreds of miles on a single gallon of fuel.
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Here in Arizona, it was 1880 before the first train chugged into Tucson from San Francisco/ Los Angeles. It was part of the Union Pacific’s new route toward Texas and New Orleans.
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Austin MacDougall
Home State: Pennsylvania Current Home: Washington, D.C. What Makes You Tick: “Trains tell an important, if largely hidden, part of the story of how the United States was built. The growth of the American West in particular has been linked to the development of railroads going all the way back to the 1800s. Even today, you can learn a lot about what drives a city's economy just by seeing the types of railroad cars that go in and out of its yards. In addition to all of that, I really enjoy the creative challenge of making art using something that to many people is just a mundane part of everyday life.” Photography Faves: “While I've had some experience with landscape and sports photography, over the past few years I've learned how to carve out a specific niche with my railroad photography. I still make it a point to spend three to four weeks each year traveling across the country to photograph trains. It was these travels that first brought me to Arizona, and I've spent many subsequent days capturing trains passing through the state's beautiful landscapes. Despite all of that, I still will never turn down an Instagram-perfect sunrise, regardless of whether a train is present.” Why Trains? “In the past few decades, thousands of miles of railroad lines have been abandoned, leaving only empty trails and photographs behind. Knowing that both the railroads and the surrounding communities are in a state of constant evolution is a big motivator for me to continue taking more pictures of them. “On a similar note, I would encourage anybody with an interest in photography to focus more on the mundane, everyday items around them to preserve for future generations. It's not always clear which parts of our everyday life will go the way of the drive-in theater or video rental store until those things have already disappeared.”
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Railroad corporations quickly realized that Arizona had a lot to offer by way of mining, among other burgeoning industries. New lines were woven throughout the state to connect Arizona commerce to destinations around the country.
THE CASE OF THE BEARDLESS BOY BANDITS One of the most exciting events that happened in Arizona railroad history occurred in 1910, when 16-year-old Oscar and 18-year-old Ernest Woodson, later known as the “Beardless Boy Bandits,” held up a train using borrowed pistols and rented horses. After robbing passengers of $300 (about $7,500 in today’s value), they headed toward Mexico.
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To the bandits’ detriment, 6-foot-tall, 200-pound Sheriff Carl Hayden (who wore a star-shaped metal badge with the misspelled word “sherif” etched into it) wasn’t far behind. He organized a small posse, then persuaded hotelier J.F. McCarthy to join in with his $3,000 Stoddard-Dayton automobile. With the sheriff riding shotgun, McCarthy pushed the pedal, skirting cholla
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Writer Amanda Christmann // Portrait by Carl Schultz
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D
Dr. Wayne Dyer once said, “Doing what you love is the cornerstone of having abundance in your life.” If that’s so, Rick Benson is living a very fortunate life. For Benson, it has little to do with any acquired wealth or prestige he has surely earned in his many years in the wine business; it’s about his love for the challenge of deciphering his clients’ passions and turning them over in his mind until a picture begins to form. It’s bringing that image to life in such a way that, when it’s completed, gives him great pride in knowing he’s created functional artwork from a shared passion for wine and beauty. Benson, owner of Wine Cellar Experts, is a true connoisseur—not just of wine, but of life. Sitting down with him and his wife Toinette at their Scottsdale design studio, it only takes a few minutes to realize the couple’s genuine warmth and appreciation for finer things. There is nothing pretentious about Benson as he cracks open a bottle of limited edition Chardonnay for the three of us to share. In fact, like the beautiful hardwoods and carefully handcrafted shelves and racks that surround him, I get the distinct feeling that Benson has an almost reverence for wine, acknowledging and honoring the nature and process behind it with every sip. It’s no surprise then that the process of conceiving and building wine cellars is just as rewarding to Benson as seeing the joy on people’s faces when he reveals the finished product. As he talks about his work, he seems to find great satisfaction in choosing each individual piece of wood, from alder and maple to African-grown Sapele, then shaping and finishing each board to become part of a design, big or small, that stands out in singularity and in practicality.
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... there are people who are pioneers, who take pride in being original and in being the very best at what they do. It takes a lot of work to get there, but when you do, it’s worth it.
A native of the Pacific Northwest, Benson honed his design intuitiveness at a young age. “I was fortunate that, as a young boy, I had a little space where I could build things. If I focused on something I wanted to create, I could create it in my mind then make it with my hands—then boom! It was out there in the universe. That was very satisfying to me.” As a teen, he went into construction, then into building yachts, where he discovered the awe that comes with coaxing the natural beauty from a piece of wood through hours of patience and hard work. That love has never faded. “It’s my passion,” Benson says. “I love to create. I love the challenge of, when you meet someone, having an hour or so to find out what’s in their mind, including the space they have, the style of their home and the size of their wine collection, then coming up with an equation that naturally and enthusiastically fits what they came to Wine Cellar Experts for.” It was Toinette who introduced him to the wine business. Her family owns and operates a Napa Valley winery, purchased by her aunt and uncle in 1969. Benson saw firsthand the work involved in enticing grapes to grow from the land while nature wields its whims. He also learned the careful balancing act between sugars, acidity,
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alcohol and tannins that must be perfected in order to deliver a quality product.
It’s kind of like music. It’s irreplaceable.
Like the craftsmanship of woodworking, Benson loved the craftsmanship behind creating wine. He was hooked, and even became a sommelier. Like everything else he does, Benson takes the time to make sure the residential and commercial projects he completes are functional as well as stunning, and he does it with an honesty and integrity that is rare in business. “One of the things I battle most is that craftsmen—true craftsmen—are a dying breed. There are people who will build things the cheapest way possible, cutting corners here and there, but I’m not interested in doing that. Then there
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are people who are pioneers, who take pride in being original and in being the very best at what they do. It takes a lot of work to get there, but when you do, it’s worth it.� Benson is a pioneer, not only in his unique take on wine cellars, but also on wine storage. This year, he introduced Vinotel, a custodial wine storage option for those whose collections have outgrown their storage capability, or who love wine but don’t have time, space or knowledge to properly care for it.
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“Vinotel is the other side of the coin for us,” Benson says. “Not everyone wants a wine cellar in their house. A lot of millenials, for example, want to be part of the wine scene. They want to collect it and enjoy it, but it works out best for them, for a number of reasons, to professionally store it off-site.” Vinotel allows people to collect wine from anywhere in the world and have it shipped to their cite. A smartphone app allows them to order it to be delivered any time they want to enjoy it. It’s hassle-free and innovative, and may just be the beginning of a convenient trend in owning wine. “We bring a completely different perspective to the market when it comes to wine,” says Benson. “It’s inspired by and centered completely around our passion for wine and our clients’ passion for wine.” For the Bensons and their Wine Cellars Experts clients, it’s all about creating experiences. “When you think about it, wine cellars and walls provide us with a beautiful spontaneity,” Benson says. “When we’re in the middle of entertaining, it’s almost a euphoric experience because we can share stories of where we found certain bottles, or what we were doing when we discovered others. It’s all happening right in front of you, and it allows you to share a part of who you are.” He holds his glass for a moment in consideration of his next words. “Ultimately, having our own wine collection provides us with some of our most intimate experiences. It’s kind of like music. It’s irreplaceable.” 480-922-9463 winecellarexperts.com
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Writer Amanda Christmann // Photography by Bryan Black
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T
The only thing better than Arizona sunshine and moonrises are the delicious foods of the Southwest. In the North Valley, it’s not only the smoky bite of anchos, the kick of serranos, or the fun in experimenting with prickly pear, saguaro seeds and other desert bounty that makes for a good meal; it’s the brilliant infusion of local ingredients with other national and international flavors to create something wonderful. In the kitchen at Cartwright’s Modern Cuisine in Cave Creek, Chef Brett Vibber is doing just that. Each plate is his canvas, and his palette is an almost absurdly delicious combination of foraged and thoughtfully purveyed ingredients like prime beef from Niman Ranch; bold greens and tasty, colorful microgreens sourced from a Phoenix urban farm; and freshly-caught ahi and albacore brought in by families of ocean-friendly seafood suppliers. “If we can forage ingredients ourselves, we do it,” says Vibber. “For everything else, we have built relationships with people and suppliers who care about sustainability and providing the freshest, most high-quality ingredients.” Vibber grew up in the Valley before his formal training in Japanese and Italian cuisine led him to kitchens in Rome, Panama City, Marina del Rey and other notable cities, ultimately opening Chicago’s renowned Roka Akor. He came full-circle in returning to Cartwright’s as head chef in 2014, and took the dive into ownership of Cartwright’s last year.
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If we can forage ingredients ourselves, we do it.
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He continues to pay tribute to Cartwright’s signature Sonoran ranch house roots, only now he’s doing it with a twist. The newly renamed Cartwright’s Modern Cuisine includes many old favorites, but also an updated, decidedly international twist to the menu, including an innovative selection of ocean-inspired dishes. New on the sushi menu is the salmon roll. It is crusted with saguaro seeds, a foraging swap for traditional sesame seeds. Inside is a flavorful combination of wildcaught sockeye salmon from northern Canada and daikon sprouts from SIFarms, and house-brewed soy sauce and fresh wasabi make it a culinary delight. Another starter is the wagyu beef tartare, featuring beef from Lone Mountain Wagyu in Colorado, the only purebred wagyu ranch in the United States. Paired with pickled nopales, a huckleberry and local date emulsion, and radish greens from Mountain Sky Farms 10 minutes away from the restaurant, it’s a fantastic twist for meatand-potato lovers and foodies alike. Among the new Cartwright’s entreés is Vibber’s favorite: Organic Ocean ling cod. In this creative dish, medallions of flaky, white ling cod are topped with a rich corn aioli and a surprise flavor, smoked trout roe. They’re served with delightfully smoky sweet chicos—a tribute to Puebloan Indians—and bacon-braised radishes and carrots from John Naughton of Mountain Sky Farms. It’s some of the best fish you’ll find in the desert! The on-the-menu items are often daring and delicious, though they’re tempered with old favorites like stroganoff, New York strip and salmon—each served with unrivaled, uniquely Arizonan sauces and sides. Vibber has perfected his art in such a way that, if you close your eyes and take time to enjoy each bite, it’s often possible to recognize each individual ingredient for its unique contribution. Every flavor is perfectly paired, and nothing is left to chance.
LEAVE IT TO THE CHEF While the menu has plenty to offer, it’s what’s not on the menu that really excites Vibber—and a growing number of his guests. The Chef’s Tasting option is, in a word, incomparable. For
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When “That will never happen to me” happens.
a price that is more than worth the experience ($75, plus an additional $30 for wine and drink pairings), diners get to try a seemingly endless line of Vibber’s favorite creations of the day. “My goal is to tell a story with the food, and it’s always different,” says Vibber with the kind of delight on his face usually reserved for Christmas surprises. Vibber invited Images Arizona publisher Shelly Spence, account executive Tatum Williams, and me to sample some of his work. He began by taking note of any food allergies or dislikes we had among us. As it turned out, we were a relatively easy bunch to please. Despite Tatum’s landlubber palate, we were up for anything and told him so. He accepted the challenge and surpassed our expectations with gusto. Vibber brought out plates full of amazing-ness, beginning with Hamachi with jalapeño ceviche, ahi with chipotle aioli, and duck with triton radishes and pickled huckleberries.
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He wooed us with albacore tuna with microgreens, dehydrated saguaro seeds and Japanese aioli with prickly pear infusion. He tested us (and passed) with chorizo-stuffed quail served with sumac and steamed corn ice cream with pickled ginger, dehydrated corn and fennel pollen. He left us wanting more with venison tenderloin with a smoked marble potato, local Swiss chard, and bacon and brown sugar chutney.
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Then he wowed us with potato and herb ravioli with duck breast, served with smoked apricot and Calabrian chile relish. In all, we sampled 11 beautifully presented, creative dishes, each more delicious than the last, before he topped off our evening with his infamous deconstructed blueberry pie served with lavender, honey, and huckleberry ice cream, made fresh at The City Creamery a few doors down, then topped with dollops of mascarpone and lemon curd. 1101204.1
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My goal is to tell a story with the food, and it’s always different.
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It was a feast fit for a king, or three queens as it were, and was one of the most enjoyable culinary adventures any of us had ever had. Not only did we try dishes and combinations we may never think to order, but also we got a glimpse inside of Vibber’s ingenious mind. What’s more, we weren’t alone. Chef’s Tasting has become so popular, and for good reason, that it’s now at the top of the menu. Though there is distinctive change in the air at Cartwright’s Modern Cuisine, there is no doubt that Vibber is still giving Creekers and everyone else in the North Valley something to be proud of. It remains a destination restaurant for everything from a romantic evening out to a place for special events, and with Vibber at the helm, it will not disappoint. cartwrightsmoderncuisine.com
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Writer Lynette Carrington Photography by Joanie Simon
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As the signature restaurant at Copperwynd Resort in Scottsdale, Flourish reigns high over the gorgeous views of Fountain Hills with a quiet stateliness. The scenic restaurant with glass surrounds is the culinary playground for Flourish’s executive chef, Richie Sica, who incorporates several specialty menus at the restaurant. Trained at Le Cordon Bleu College of Culinary Arts, Sica previously worked his culinary magic at The Keg, McCormick & Schmick’s Seafood and Steaks, and Fleming’s Prime Steakhouse. After working as the executive chef at Sonata’s, he joined Flourish in August 2017. Since coming to Flourish, the chef had a chance to completely reboot the menus twice. “It’s more of a seasonal menu change,” says Sica. “I’m doing fall/ winter and spring/summer menus.” In staying seasonally focused, he capitalizes on fruits and vegetables that are at their peak. He is also focused on elevating foods that people already love. “I like to create dishes that are crowd favorites. I don’t really have a restaurant that is specifically one kind of cuisine. I have the opportunity to go to either side of the spectrum to create something special.” He does like to work outside his comfort zone and create things that are different, yet appealing, like his cauliflower steak. “I think outside of the box with some of these items, sprinkling in selections that appeal to those with dietary restrictions,” says Sica. “I’ve had an overwhelmingly positive response, and we have items on our menu that cater to any kind of dietary restriction.” If a guest sees an entrée they would like slightly modified to meet a dietary need, Flourish will do it. Local sourcing from places like Abby Lee Farms and Toasted Mallow in Gilbert is important to him. He recently planted cucumbers, lemon thyme, Thai basil, cauliflower, tomatoes, peppers, squash and more at a community garden in Fountain Hills.
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Taste Flourish
7 a.m.–9 p.m. Sunday–Thursday; 7 a.m.–10 p.m. Friday, Saturday 13225 N. Eagle Ridge Dr., Scottsdale 480-333-1880 flourishaz.com
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“We bought a couple of plots in the garden and I went to Verde Valley Nursery. I’ve now planted many things,” says Sica. He was disappointed that he wasn’t able to plant a lime tree in the community garden, so he found a spot out by the back dock as a home for the citrus tree. “We make everything from scratch here. I don’t like anything from a can,” Sica explains. Flourish has menus for breakfast, brunch, lunch, happy hour, dinner, dessert and cocktails. Each menu can be reviewed and discussed by the knowledgeable world-class servers, some of whom have been with Flourish since it first opened. The lunch menu includes a wild twist on the typical. The green goddess turkey burger truly lives up to the green portion of its name. Whereas turkey burgers can have a reputation for being dry, the Flourish version swings the other way and is in a class by itself. It includes avocado, romaine, Swiss cheese, fried green tomatoes, green onion and cucumber, all topped with a green goddess aioli and tucked into a brioche bun. The Brussels sprouts with Worcestershire gastrique, cotija cheese and a sprinkle of truffle oil are also not to be missed. One particular dinner menu item which Sica created while he was with Fleming’s—and is still quite proud of—is the pistachio dillcrusted sea bass with an orange champagne butter sauce. “A nut grower from California ordered it and he liked it so much, he got
the recipe from me and published it in their own recipe book,” says Sica.” That corvina sea bass is now available at Flourish. Another standout dish is the Flourish filet orchestrated with au gratin potatoes made from Sica’s own recipe using pepper jack cheese. The tender fillet is dusted with porcini mushrooms, kissed with red wine demi-glace and served with grilled asparagus. Sesame crusted tuna, short rib pappardelle and lobster scallops with vegetables are just some of the entrees that guests can choose from on the dinner menu. Sweet endings at Flourish are just as spectacular as the massive Fountain Hills fountain that can be seen from the Flourish restaurant and patio. Tableside s’mores with locally made marshmallows are always a hit, as is the chilled lemon gingersnap pie. “It tastes almost like limoncello,” says Sica. “The pie was incredibly popular at the Arizona Wine and Dine event at Kierland. This dessert is the perfect complement for the warm weather and it goes really well with white or dessert wines.” Carrot cake, crème brûlée and a trio of cheesecakes round out the dessert menu. Wine pairing dinners are held at Flourish on the second Thursday of each month and are routinely attended by 30 to 40 people. Reservations are highly recommended.
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Writer and Photographer Kyndra Kelly
If you love the flavor of lavender or rose in baked goods, you'll love the herbaceous flavor that roasted Meyer lemons adds to these sweet cookies.
Roasted Meyer Lemon Crinkle Cookies Prep time: 20 minutes Rest time: 2 hours Cook time: 12 minutes Ingredients: 2 teaspoons olive oil 2 Meyer lemons 2 teaspoons baking powder 10 tablespoons butter, room temperature 2 large eggs 1 teaspoon lemon extract yellow gel food coloring, if desired powdered sugar and sugar for rolling
1 tablespoon honey 2 cups flour 1/2 teaspoon salt 1 cup granulated sugar 2 tablespoons lemon juice
Directions Zest lemons and set zest aside. Cut lemons in half, removing all the seeds. In a skillet, heat olive oil and honey until bubbling. Place lemons facedown in skillet and roast for 2 to 3 minutes, until golden brown. Let cool. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside. In a mixer with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, scraping down the bowl after each one. Squeeze roasted Meyer lemons into the mixture. Add the lemon juice, zest, and food coloring, mixing just until blended. With mixer on low speed, add the dry ingredients and mix just until combined. Cover with plastic wrap and chill for 2 hours. This prevents the dough from being too sticky when rolling. When ready to bake: Preheat oven to 350 degrees. Line two baking sheets with parchment. Pour 1/2 to 1 cup powdered sugar into a bowl or plate, and 1/2 to 1 cup sugar into a separate bowl or plate. Using a 1-3/4 inch size cookie scoop, scoop out dough and roll into balls. First roll in sugar, then powdered sugar. (This allows “cracks� in powdered sugar to show after baking.) Place on baking sheet, leaving room for spreading. Bake for 10 to 13 minutes. Remove from pan and cool on cooling rack. kyndraclaire.com
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Black Bean & Corn Salsa Not only is this fresh salsa a great appetizer, but it is also delicious served alongside chicken, steak or fish. It’s great on its own, on a salad, or even a taco!
Ingredients: 1 red bell pepper, diced into small pieces 1/2 purple onion, diced into small pieces 1 can black beans, drained and rinsed 8 ounces frozen corn 1/4 cup cilantro, finely chopped 1 tablespoon cumin 1/4 cup lime juice 3 tablespoons olive oil or avocado oil 1/4 to 1/2 teaspoon sea salt (or to taste) Directions: Mix all ingredients together and enjoy! kyndraclaire.com
Writer iand Kelly2 018 m a gPhotographer e s a r i z o n a . cKyndra o m May
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7976 E Russet Sky Drive Windfield
Offered at $705,000 3 bedroom | 4 bath | 2,736 sf CALL 480.999.5460 See More Online www.BVOLuxuryGroup.com ANDREW BLOOM SENIOR PARTNER REALTOR®
DAVID VAN OMEN SENIOR PARTNER REALTOR®
22838 N 79th Place Sonoran Hills
Offered at $899,500 3 bedroom | 3.5 bath | 3,616 sf CALL 480.999.5460 See More Online www.BVOLuxuryGroup.com
Each Office Is Independently Owned And Operated
“Anyone who dreams of an uncommon life eventually discovers there is no choice but to seek an uncommon approach to living it.” - Gray Keller, The ONE Thing
8140 E Sands Drive Pinnacle Peak Estates
Offered at $999,500 4 bedroom | 3.5 bath | 3,199 sf CALL 480.999.5460 See More Online www.BVOLuxuryGroup.com
11221 E Dale Lane Pinnacle Foothills
Offered at $999,900 5 bedroom | 4.5 bath | 4,380 sf
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CALL 480.999.5460 See More Online www.BVOLuxuryGroup.com