Green Valley November 2017 by City Lifestyle

Green Valley NOVEMBER 2017

GreenValleyLifestyle.com

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Valley of Fire LITTLE CHEFS OUT OF THE KITCHEN THANKSGIVING TRADITIONS

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Lifestyle Letter

A Time to Be Thankful

NOVEMBER 2017

hankful: it’s a word that gets tossed around a lot this time of year as November arrives and 2017 begins to draw to a close. And although it typically marks the winding down of the year, November is also a season of beginnings. This month begins the season of giving and the season of receiving. It begins the season of family gatherings and time spent with friends. It’s the month of Thanksgiving Day parades, Black Friday shopping, mom’s traditional holiday dinners and naps on the couch when you’ve had too much turkey ... or casserole ... or pie …

PUBLISHER

Nick Lodhi | Nick.Lodhi@LifestylePubs.com EDITORIAL COORDINATOR

Lindsey Howard | Lindsey.Howard@LifestylePubs.com CONTRIBUTING WRITERS

Dan Cote, Nicolette Martin, Leah Schmidt CONTRIBUTING PHOTOGRAPHERS

Holly Burke

But, perhaps most importantly, it’s the beginning of a season of reflection and gratefulness. While we’re incredibly thankful for all of the food (who isn’t thankful for the person who came up with pie?), wine and family time November brings—food and wine is this month’s theme, after all—here at Green Valley Lifestyle, we’re truly thankful for you. When we fill this magazine each month with local restaurants, locally-owned businesses and inspiring members of the Green Valley community, it’s because we’re thankful for everything the place we call home has to offer, and for you—the readers and members of this community—who continue to inspire us to make every issue of this publication special. Thank you for taking the time to join us as we strive to connect you with your community through meaningful words and beautiful photographs. And to you, our readers, take some time to think about what you’re thankful for this November. May you find gratitude in the little things, and may the list of what you’re thankful for go on forever.

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR

| Sara Minor | Janeane Thompson

EDITORIAL MANAGER EDITORIAL

| DeLand Shore | Brad Broockerd

| Nicolette Martin

| Victoria Perry, Lindsey Howard

AD MANAGER AD COORDINATORS

| Chad Jensen

| Cyndi Harrington, Andrea Thomas Alicia Huff, Adella Wrisinger | Cyndi King, Jessica Sharky, Dana Rudolph, Emily Stout

LAYOUT DESIGNERS

Have a great November, Green Valley, and happy Thanksgiving.

PUBLISHER SUPPORT

| Melanie Carlisle

EXECUTIVE ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

| Randa Makeen

| Michael O’Connell

| Hanna Park, Scott Lavigne

Nick Lodhi, Publisher Nick.Lodhi@LifestylePubs.com

GreenValleyLifestyle.com JOIN US

ON THE COVER Valley of Fire State Park

Green Valley Lifestyle | November 2017

TALK TO US

514 W 26th St, Kansas City, MO 64108 Proverbs 3:5-6 Green Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Green Valley’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Green Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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November 2017

Departments 8

Around Town

Culinary Creations

Road Trip

Food & Wine

Lifestyle Calendar

Localâ&#x20AC;&#x2122;s Choice

14 Little Chefs

Pass Down the Joys of Thanksgiving Cooking

with these Family Recipes

18 Out of the Kitchen

Meet Three Local Chefs

22 Destination: Valley of Fire

Take a Road Trip to this Beautiful Nevada State Park

26 Holiday Wine Pairings

Perfect Palates from Jennifer Ingellis,

Director of Procurement at Tasting Room + Pairings

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HENDERSON PARTNERS WITH DEVELOPER, NONPROFIT AND COMMUNITY TO BUILD AN OUTDOOR GARDEN CLASSROOM The city of Henderson is partnered with the LandWell Company, Green Our Planet and area residents to build an outdoor garden classroom at Edna F. Hinman Elementary School, CONTINUED >

Green Valley Lifestyle | November 2017

Around Town

(CON TI N UED)

405 E. Meralyne Drive, to give students a hands-on education about healthy foods and real-world earth science lessons. The addition of the garden will provide students from the historic Pittman neighborhood with access to fresh produce as well as offer new learning opportunities surrounding healthy food that is locally grown. The outdoor garden classroom teaches students all aspects of gardening, from planting to tending to harvesting. Students will learn about ecology, water and life cycles, gardening tricks to help crops perform to

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their full potential and business plan creation for crops harvested. The Hinman Elementary School outdoor garden classroom is one of the food and health strategies identified in the city's Pittman Neighborhood Revitalization Plan. The Pittman neighborhood revitalization effort is part of the “Invest Health” initiative, a national program designed to improve cities through better health.

CITY OF HENDERSON SELECTS LATESHA WATSON AS NEW POLICE CHIEF Henderson City Manager Bob Murnane announced Deputy Chief LaTesha Watson of the Arlington, Texas Police Department has been selected as Henderson’s new police chief, subject to ratification by the mayor and city council. Watson began her law enforcement career in 1994 with the Hutchins Police Department in Hutchins, Texas, and worked for

the

Lewisville

Police

Department

in Lewisville, Texas, before joining the

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Green Valley Lifestyle | November 2017

rience, Watson has a strong academic background that includes earning a Ph.D. in management and organizational leadership, a master's in criminology and a bachelor's in criminal justice. She is also an accomplished researcher who has studied police management, the history of policing and diversity issues in law enforcement.

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November 2017 | Green Valley Lifestyle

Culinary Creations

Little Chefs PASS DOWN THE JOYS OF THANKSGIVING COOKING WITH THESE FAMILY RECIPES ARTICLE LEAH SCHMIDT

Green Valley Lifestyle | November 2017

MINI PUMPKIN PIE BITES SERVES 12

A great dessert or easy appetizer, these mini pumpkin pies will please everyone at your Thanksgiving dinner. Great to make with the family, kids will enjoy mixing the ingredients decorating the pumpkin pies. INGREDIENTS

1 cup of canned pumpkin 3/4 cup of evaporated milk 1 teaspoon vanilla 2 eggs 1 1/2 teaspoons of pumpkin pie spice 1/2 cup of Original Bisquick mix 1/2 cup of sugar 1 cup of Cool Whip Frozen Whipped Topping, thawed INSTRUCTIONS

1. Preheat oven to 375 degrees and spray muffin pan with cooking spray, or use muffin tins if preferred. In a large bowl, mix together all ingredients except for the Cool Whip, until blended thoroughly. 2. Pour 1/4 cup of mixture into each muffin tin, making sure each tin has an even amount of batter. Bake for approximately 30 minutes or until muffin tops are golden brown and cooked through. 3. Allow pumpkin pie bites to cool in pan for about 10 minutes before transferring them to a cooling rack. Allow muffins to completely cool for 10 more minutes before decorating to prevent Cool Whip from melting. 4. Once fully cooled, decorate each pumpkin pie bite with one tablespoon of Cool Whip, and sprinkle pumpkin pie spice and cinnamon on top as desired. CONTINUED >

November 2017 | Green Valley Lifestyle

Culinary Creations

(CON TI N U ED)

CREAM BISCUITS SERVES 12

Do away with rolls and add something new and different to your Thanksgiving table with cream biscuits. Easy to make, kids will love kneading the dough with their fingers and enjoy their creation with butter or cranberry sauce. INGREDIENTS

4 cups of all-purpose flour 1 1/2 tablespoons of baking powder 2 tablespoons of sugar 1/2 cup (1 stick) of chilled butter, cubed 1 tablespoon of kosher salt 1 1/2 cups of heavy cream (plus a little extra for brushing) One 3-inch biscuit cutter INSTRUCTIONS

1. Preheat oven to 375 degrees and whisk flour, sugar, baking powder and salt in a large bowl until thoroughly mixed. 2. Add butter to the mixture and, using your fingers, blend together until the batter forms pea-size pieces. Add the heavy cream and mix until dough forms, adding more cream in tablespoons if dough appears dry. 3. On a floured surface, roll out dough until it is approximately 3/4 inches in thickness. Using the biscuit cutter, cut dough into rounds and repeat process until all the dough is used. 4. Transfer the biscuits onto a paper-lined baking sheet and brush tops with heavy cream. Bake for 25-30 minutes or until golden brown. Serve with butter or cranberry sauce at your Thanksgiving dinner.

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ARTICLE LEAH SCHMIDT | PHOTOGRAPHY HOLLY BURKE

out of the

Kitchen Meet Three Local Chefs

“COOKING IS LIKE PAINTING OR WRITING A SONG. JUST AS THERE ARE ONLY SO MANY NOTES OR COLORS, THERE ARE ONLY SO MANY FLAVORS – IT’S HOW YOU COMBINE THEM THAT SETS YOU APART.” – WOLFGANG PUCK

Green Valley Lifestyle | November 2017

Chef Jaret Blinn’s interest in cooking started at a young age through cooking with his family and his love of Martin Yan’s cooking show. Though it started out as a hobby, Blinn found a way to make it his career. His cooking experiences span to many places, from being a chef at the Ritz-Carlton in Maui to working in San Francisco to being the executive pastry chef at Le Cirque and Circo at Bellagio. He opened CRAFTkitchen with his wife, Tami, in 2015. CRAFTkitchen is a great local, family restaurant that gives Blinn the opportunity to meet and interact with his guests, which he says is one of the most rewarding parts of being a chef and owning a restaurant. Not only do locals dine at CRAFTkitchen, but travelers from all over the world join them as well. The menu at CRAFTkitchen offers a variety of things for breakfast, lunch and brunch, and Blinn enjoys cooking it all. While his cooking preferences don’t really fall in just one place, barbecuing at home for his friends and family is one of his favorite cooking activities.

WHAT IS SOMETHING YOU ALWAYS KEEP IN YOUR REFRIGERATOR?

“I always have vanilla beans, mascarpone, Parmigiano-Reggiano and butter," he says. "Those are high-quality items that can infuse or add depth in flavor to many items.”

Jaret Blinn

Chef

CHEF OWNER AND CHEN AT CRAFTKIT

Photo by Jill Heupel

CONTINUED >

November 2017 | Green Valley Lifestyle

OUT OF THE KITCHEN (CON TI N U ED)

Chef Brittney Belanger's interest in baking started while working in a bakery at a grocery store after high school. While watching and observing the cake decorators at work, Belanger's passion started to grow. She switched her college major to pastry arts and began to self-teach herself baking techniques via video tutorials. Through hard work and persistence, Belanger opened her first bakery at the very young age of 22. Through being a baker, Belanger strives to be anything but traditional. Her cakes and pastries are always unique with her own twist. While there are many things she loves to bake, chocolate ganache is one of her favorites. She tries challenging recipes or creates her own to produce the perfect flavor. By always experimenting and creating new recipes, Belanger admits that mistakes happen, but each helps you learn and gets your recipe closer to where you need to be. Her passion for baking is strong, and in a way, meditative. Belanger feels that baking is so second nature to her that she can get completely lost in the act and close out the outside world, especially while baking her personally created cake recipes.

WHAT IS YOUR FAVORITE PIECE OF EQUIPMENT TO USE WHILE BAKING?

"I was taught by my favorite professor/ chef that your hands are your best tools," Belanger says. "I still fully believe that. He told us that if you don’t know how to do something by hand, you don’t deserve to know how to do it with machinery. It showed such respect for the equipment."

r e g n a l e B y e n tt i Br Chef

HEAD OWNER AND ATOR CAKE DECOR TTER BA AT THE MAD AKERY CAFE AND B

Green Valley Lifestyle | November 2017

Chef

e g n o Luis M HEF AT EXECUTIVE C ITALIANA INA BRAVO! CUC

Chef Luis Monge got started in the culinary indus-

try at the young age of 13, following in the footsteps of his mother, who inspired him to learn the art of cooking. Very established in his career, Monge helped open multiple restaurants in the Las Vegas area. He opened Sunset Station in 1997, Green Valley Ranch in 2001, Planet Dialies and Planet Hollywood in 2008. Although experienced in cooking a variety of cuisines, Monge's favorite type of cuisine to cook is Puerto Rican food, and he always keeps important ingredients like vegetables, proteins and wine in his refrigerator at home. Like most chefs, Monge has had his share of cooking mistakes and disasters in the kitchen. He remembers over-cooking rice that he was making into snowballs, but knows that experiences like that taught him to always measure out all ingredients before starting to cook a new dish. Chef Monge will have been with BRAVO! Cucina Italiana for three years in December.

WHAT IS YOUR FAVORITE THING ABOUT BEING A CHEF?

"I like always being willing to learn new cuisines, and knowing that I don't know everything about cooking and always keeping an open mind," Monge says. November 2017 | Green Valley Lifestyle

Road Trip

Green Valley Lifestyle | November 2017

THE CAR-BUYING CONCIERGE

ARTICLE DON COTE,

de stination:

valle y of f ire TAKE A ROAD TRIP TO THIS BEAUTIFUL NEVADA STATE PARK

hy take a road trip to the Valley of Fire? It’s close, inexpensive and fascinating.

Less than 60 miles from the Las Vegas

Strip, Valley of Fire feels like another world. So much so, it was selected for the outside Mars scenes in the movie "Total Recall" with Arnold Schwarzenegger as well as numerous other movies, TV shows and commercials. The site is the first Nevada State Park, and was dedicated in 1933, around the same time work was commencing on the Hoover Dam. Not coincidently, the park abuts Lake Mead National Recreation Area on the east at the Virgin River confluence. It is considered part of the Mojave Desert. The park covers 46,000 acres and ranges in elevation from 1,320 to 3,009 feet above sea level. Though the park is open year-round, the most popular seasons are spring and fall when daytime highs are in the mid-70s. Summertime temperatures can range from 100 to 115 degrees and winters can get down into the 30s at night. Entry is only $10. If you would like a campsite it’s only $20 and $10 more for utility hookups. The visitors center is a great place to start your exploration. Open from 6:30 a.m. to 7 p.m. seven days a week, you’ll have the opportunity to learn about the prehistoric and recent history of the region as well as the geography, ecology, flora and fauna. Next, you’ll set out on Valley of Fire Road, a 10.5-mile ribbon of pavement connecting the east and west entrances. Along your route, there is much to see and you will find much to do. CONTINUED >

November 2017 | Green Valley Lifestyle

Road Trip

(CON TI N U ED)

what to d o Pull over at one of the many trailheads and go for a hike. Trail lengths and difficulty vary so be sure to pick up a visitors guide and map before leaving the visitor center. Spectacular, breathtaking and awe-inspiring are but a few of the ways you might find yourself trying to describe your experience on the trail to those back home who didn't join you. And of course, you won’t want to forget to pack your camera. You are going to have to eat so why not make it a picnic? Sure there are designated areas, but there’s no reason not to be adventurous and create your own little oasis trailside. Sure, Valley of Fire is close enough to be simply a day trip but if you’ve got the time why not stay over? Camping is an outstanding way to take in even more of this wondrous landscape.

what to s e e Whether taking a long view from the car window, up close and personal while on a hike or an intimate encounter just sitting on your picnic blanket, if you look closely you’ll see things you’ll remember for a lifetime. It may be a desert but a diverse mix of plants are everywhere such as the beavertail and cholla cactus, burro and creosote bush and brittlebush. And, in the spring you’ll likely see indigo bush, the desert marigold and the desert mallow. Even more exciting is the animal life. You’ll have to be particularly attentive because it is rare to see the creatures during the day since they are primarily nocturnal. If you are fortunate enough to camp out overnight you might see several species including lizards, antelope ground squirrels or a black-tailed jackrabbit. On the other hand, you’ll want to keep your distance from the coyotes, snakes and spotted skunks. More likely to see during the day would be a red-tailed hawk, raven, sage sparrow, house finch or even a roadrunner. The pinnacle would be to cross paths with the beloved but rare desert tortoise.

lan ds ca p e If that weren’t enough, the real reason most people travel to Valley of Fire is to take in the curious combinations of strange rock formations, bizarre color schemes and ancient wall writings called petroglyphs. Wind, water and natural chemical erosion have carved familiar likenesses such as a piano, a beehive, a duck, an elephant and even a collie dog out or the sandstone. From white to dark red and everything in between, the sweeping designs will stop you in your tracks. A photo cannot do the spectacle justice but go ahead and get the shot anyway. You’ll be glad you did.

bac k i n th e gara g e

So close to Vegas yet a world away, Valley of Fire holds the opportunity to see and experience

nature with a most unusual and astonishing backdrop. I highly recommend you take the time, pack up the car, the kids and the camping gear and head north to Valley of Fire. For more information on Dan Cote and Car-buying Concierge, visit Car-buyingConcierge.com. 24

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Food & Wine

HOLIDAY

WINE pairings PERFECT PALATES FROM JENNIFER INGELLIS, DIRECTOR OF PROCUREMENT AT TASTING ROOM + PAIRINGS FOR YOUR CLASSIC FAMILY HOLIDAY DISHES ARTICLE NICOLETTE MARTIN

WHITES

ROSÉS

REDS

“Rich, full-bodied whites like

“Pinot Noir, Beaujolais and lighter

“In years past, most people wouldn’t

Chardonnay, Viognier, Gewürztraminer

bodied Cabernet Franc from the Loire

think to pull out their favorite rosé to

and Rhône White Blends pair delightfully

Valley make excellent companions to

pair with Thanksgiving dinner, but

with many of the dishes found on the

the savory, herb-inflected dishes at a

it’s actually a fantastic wine to have

Thanksgiving table. For example, pump-

typical Thanksgiving feast. The ele-

handy this time of year. Fuller-bodied

kin soup or butternut squash with brown

vated acidity, as well as the nuances

rosé made with Grenache, Syrah and

butter and sage is a delicious match for a

of mushroom and dried herbs, make

Cabernet Franc are excellent matches

richly textured Chardonnay. The warmer

these wines stellar accompaniments,

for the richer foods that make their way

spices of autumn, like nutmeg, cinnamon

keeping your palate refreshed while

to the holiday table, the juicy acidity

and clove, are complementary to this

elevating the complementary notes

keeping your palate from becoming

style of wine, as many have similar notes

found in the food.”

tired and overwhelmed from all the

interwoven with toasted oak nuances.”

sumptuous dishes.”

Tasting Room is the world’s first personalized wine club. Rather than just ask you questions about the kinds of wines you prefer, Tasting Room starts by sending you a selection of fine wines in miniature bottles, then guides you through a quick, fun, interactive tasting. This allows you— and them—to discover what type of wine you love. After completing your tasting you’ll receive regular shipments of full-size bottles of wine selected to match your preferences—all at substantial savings.TastingRoom.com. 26

Green Valley Lifestyle | November 2017

Pinot Noir

Lambrusco

uncle bill’s cheesy potatoes

mom’s sweet potato casserole

Sauvignon Blanc Moscato D’Asti +

aunt mary’s green bean casserole

Grandma’s pumpkin pie

Wine pairings courtesy of Wine Folly’s Thanksgiving Wine Survival Guide WineFolly.com November 2017 | Green Valley Lifestyle

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Lifestyle Calendar

November NOVEMBER 1-30

NOVEMBER 4

FITNESS BEFORE FEAST COMPETITION

FALL HIKING SERIES - EXPLORE ANTHEM EAST TRAILHEAD

HERITAGE PARK AQUATIC COMPLEX

ANTHEM EAST TRAILHEAD

This 30-day competition helps you get involved in aquatic fitness and

This beginner-friendly walk starts at Anthem Trailhead covering ap-

maintain a healthy lifestyle. There are two divisions: one for swim-

proximately 3 miles on the Anthem East, McCullough Hills and White

mers and one for water-walkers. The two participants who swim or

Bursage trails. The park ranger will talk about key resources protect-

walk the most laps by the end of the competition are awarded one-

ed by Sloan Canyon National Conservation Area and share some tips

month memberships. The front desk tracks your progress, so be sure

for exploring the area. Leashed dogs are welcome. Wear closed-toe

to report your number of laps.

shoes. Ages 7+; Free

NOVEMBER 4 VETERANS DAY CEREMONY HENDERSON EVENTS PLAZA Join city leaders, veterans, and their families at the annual Veterans Day Ceremony. The event pays tribute to our patriots and military heroes with a presentation of names and the memorial wreath at the Veterans Memorial Wall, presentation of colors and recognition of veterans' organizations. The event also includes a musical tribute to the armed services by the Henderson Symphony Orchestra.

NOVEMBER 6 HCC FOUNDATION GOLF TOURNAMENT CHIPPING IN FOR VETS REVERE GOLF CLUB The Henderson Chamber of Commerce presents the HCC Foundation Golf Tournament "Chipping In For Vets" to benefit The HCC Foundation and 22 Warriors Foundation. The event kicks off with registration and a continental breakfast at 7:30 a.m., then a shotgun start at 8:30 a.m. Individual player: $165; team of four players:

NOVEMBER 3

$600; non-golfer donation: $10-$250. HendersonChamber.com

JUMP FOR FUN VALLEY VIEW RECREATION CENTER Bouncing, sliding, climbing and tumbling are examples of the fun kids have at Jump for Fun, which is held in the gym and features different jump houses each month. Children must wear socks. Ages 2-5; $3

NOVEMBER 4 GIANT GARAGE SALE BLACK MOUNTAIN RECREATION CENTER Selling unwanted clothes, toys, books and other items is a great incentive to clean out your closets and earn extra money. Each

NOVEMBER 19

booth equals two parking spots. Reserve your booth online at least

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al manager and vice president of KVVU, FOX5, and reveal the CONTINUED >

Green Valley Lifestyle | November 2017

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Lifestyle Calendar

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NOVEMBER 18 COLOR ME KIND 5K ALONG PASEO VERDE PARKWAY Help spread kindness with a splash of color with the return of the Color Me Kind 5K. The paint run allows participants to be doused with a different color at each kilometer to create a kaleidoscope of fun. Everyone receives their own color packets, giving them a chance to sprinkle a little more kindness along the route. Ages 5 and up. 8 a.m.

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NOVEMBER 18 HENDERSON STROLL 'N ROLL ALONG PASEO VERDE PARKWAY Henderson Stroll ‘n Roll is a spin on the Ciclovia phenomenon that’s sweeping the globe. Originally founded in Bogota, Colombia, it’s where roads are closed to motorized traffic, allowing the community to come together and enjoy the streets on bicycles, skates, skateboards or simply on foot. Along the route enjoy music; live performances; interactive demonstrations; and health, fitness and bicycle vendors.

NOVEMBER 24 LAST FRIDAY Ben & Jerry’s - District 2225 Village Walk Dr. Henderson, NV 89052 702-437-3300 32

Ben & Jerry’s - Sunset Station 1301 W Sunset Rd. Henderson, NV 89014 702-435-1010

Green Valley Lifestyle | November 2017

DOWNTOWN HENDERSON Get your feet wet on Water Street! Join for a foodie, community, arts, music and crafts celebration the last Friday of each month in historic

downtown Henderson. Each event encompasses all aspects of the emerging arts, culinary and performing arts and will benefit local charities.

NOVEMBER 25 BLACK MOUNTAIN CRAFT FAIR BLACK MOUNTAIN RECREATION CENTER Fall is traditionally the most popular season for craft fairs, featuring handmade items perfect for home decorating or gift giving. Reserve your booth early; each booth equals two parking spots and is assigned randomly. Booth registration is required at least one week in advance. Only homemade crafts may be sold. Admission is free; $30 per booth. 7 a.m.

NOVEMBER 30 18TH ANNUAL HENDERSON ECONOMIC DEVELOPMENT & SMALL BUSINESS AWARDS GREEN VALLEY RANCH GRAND BALLROOM The Henderson Chamber of Commerce will highlight members who are making a difference in the small business community in seven categories: Customer Service Award, All in the Family Award, Business on the RISE Award, Innovation Award, Outstanding Community Service Award, Outstanding Nonprofit Award and Green Award presented by Republic Services. $95 per person, includes dinner and two drink tickets. HendersonChamber.com November 2017 | Green Valley Lifestyle

Local’s Choice

THANKSGIVING TRADITIONS ROBYN YATES | WINDERMERE PRESTIGE PROPERTIES

“Family traditions come in all shapes and

BRYON BROOKS | NEVADA STATE SENATE

MICHELE MELNICK | WINDERMERE

sizes and mine are no exception. With the

“Thanksgiving is a special day for us. We

PRESTIGE PROPERTIES

majority of my family living in Montana, my

don’t make it a stressful day. Dinner is ordered

“Designated Thanksgiving cook, that’s

husband, son Isaac and I are quite grateful

from the M Resort so there is no rush to wake

what I have been deemed by my family! How

for our Windermere Family traditions here in

up and start cooking. We usually don’t even

did I get myself into this particular situation?

Las Vegas. We take the opportunity to host

get out of our pajamas until late morning. It’s

I think from a true love of entertaining and

a wonderful Thanksgiving celebration where

a day when we have both family and friends

bringing people together. Oh, and let’s not

all our Windermere agents, staff, business

over to celebrate all of our blessings. Everyone

forget a passion for delicious food. Each

partners and their family are welcome to join

brings his or her favorite dish or dessert and

Thanksgiving, my husband and I bring both

in a lovely Thanksgiving dinner! Every year

bottle of wine. When dinner is on the table

sides of our family together for a wonderful

we look forward to an entertaining evening

we have a tradition of going around the table

meal and celebration. The turkey hits the

with good food and great company."

and each person saying what they are most

table at 2 p.m. sharp, so don’t be late!”

thankful for. We keep it simple and fun with card games and great conversation."

MIMI WACHTER | KANGAMOO INDOOR PLAYGROUND RENA MCDONALD | MCDONALD LAW GROUP

“With no family in Las Vegas, our family ( just the three of us) forego the traditional

KRI EDHOLM | LEADERSHIP EXCURSION CO.

"My family has an unusual Thanksgiving

labor-intensive Thanksgiving meal prep.

Many traditions changed for me in 2015

tradition that includes shopping. We are avid

Plus, it’s difficult to find a small enough

when I left my corporate career of 20 years

Black Friday shoppers, and after we finish our

turkey, unless they start to breed some

and launched my own leadership devel-

holiday meal we sit around the table passing

kind of delicious teacup mini turkey. So for

opment business. Our clients learn about

the newspaper. We talk about things we are

the last six years, we have elected to make

leadership

looking for and how we can get everything

Thanksgiving a fun culinary family outing.

working with horses. Thanksgiving marks

we need. We then come up with a plan of

There are many restaurants that offer special

the end of our fall season, so I spend the

attack for where we are going. The next day,

holiday prix fixe meals. And the offerings vary

morning on the ranch with my business

we meet for breakfast to discuss our retail

from buffets to casual dining, from inexpen-

partner and rescue horses celebrating

victories. I love this tradition and the time we

sive $17 per person to $80 per person four-

accomplishments and winding down for

spend talking about the gifts we are giving

course lavish spread. Last year, we chose

the winter. It’s a fun, new way to practice

and why. We have done it since we were chil-

Bardot Brasserie inside the Aria Hotel. Think

being grateful.

dren with our mother and I enjoy sharing the

elegant Thanksgiving meal the French way."

tradition with my kids." 34

Green Valley Lifestyle | November 2017

and

communication

while