Ahwatukee, AZ October 2023

SAVVY SOLUTIONS FOR TODAY’S REAL ESTATE MARKET

Buying and selling a home can be challenging. You need an agent who is laser-focused on your unique needs. Having lived and worked in Ahwatukee and the southeast valley for over 20 years, my passion for this community comes through in my warmth, work ethic, philanthropic endeavors, and connections with a clientele who are as committed to me as I am to them! From staging and prepping, to spearheading renovations, finding contractors and delivering expert market advice, I will dedicate myself to your project as if it were my own.

Give me a call or scan the code for a complimentary market analysis on your home and find out why important decisions demand Savvy Solutions.

real estate report

Rec ent ly so l d p roperties in Ahwa tu kee.

Something Delicious For Every Taste

We gladly welcome October, the month that officially confirms cooler days are ahead. Your school-aged kids most likely had some time off for their fall break. We can head back outdoors to parks, trails, and even driveways to visit with our neighbors while the children play.

And here comes the season of food. Ovens can be turned on, picnic sites come to life, and restaurant and home patios can be used again for dining. We have several amazing places right here in Ahwatukee to enjoy a fabulous meal al fresco; they’ll all soon be bustling.

With the upcoming holidays, our focus turns to family and the meals that will be shared. This issue is brimming with all kinds of food: ideas for your own kitchen and possible places to visit for an incredible bite out.

Take a peek at Fire House 43 and read how Caleb Kountz adds something extra to the meals that he cooks for his fellow firefighters, in an effort to show he cares. Learn the science behind the best chocolate cookies you can bake and make a batch yourself. See how to step up your appetizer game for your next gathering. None of these ideas are hard to implement; it's just realizing the extra touches that can make something truly special.

After years of intending to, my family has made an intentional shift to cook at home more. We have finally stuck with it! But after months of doing so, I realized our rotation had been whittled down and we were constantly repeating. So I've recently made a conscious decision to both try a new recipe each week and also to try and make simple changes to have our favorite dishes be a little more exciting. I'll be taking tips from the content this month and hope that you can, as well.

Don't want to cook? We share some amazing restaurants in this issue – and what a journey can be made! From nearby Honey + Vine, Gila River's newest wow-factor dining, to a food tour across Arizona to experience just some of the amazing dishes that have been created or perfected here in our state.

Cheers to any meal shared with those we love!

SHERRY YORK, PUBLISHER @AHWATUKEECITYLIFESTYLE

October 2023

PUBLISHER

Sherry York | sherry.york@citylifestyle.com

EDITOR

Beth Del Ville | beth.delville@citylifestyle.com

ACCOUNT MANAGER

Jackson York | jackson.york@citylifestyle.com

CONTRIBUTING WRITERS

Alison Stanton, Alison Bailin Batz, Beth Del Ville

CONTRIBUTING PHOTOGRAPHER

Stephanie Slezak

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Antanette Ray

Sweet Alchemy

THE CHEMISTRY OF COOKIE CREATION

When you make chocolate chip cookies, you’re not only a home baker – you’re also a food scientist.

Tessa Arias knows this firsthand. The local baker, selftaught food scientist and author of The Ultimate Cookie Handbook says becoming familiar with the science of baking will also unlock a wealth of understanding and confidence in the kitchen.

“If you know how and why a recipe, an ingredient or a technique works, you’re able to master it so much more easily,” says Arias, who has a degree in culinary arts.

In the case of chocolate chip cookies, adding baking powder, baking soda, or a combination will affect the finished product.

While they are both chemical leaveners that create a light texture in baked goods, Arias notes they are very different and cannot be swapped in recipes.

ARTICLE

“With chocolate chip cookies, you can consider baking powder to puff up cookies for a taller rise and lighter, fluffier texture,” she says.

“Baking soda, on the other hand, elevates the pH level in the dough and increases spread as well as browning for darker crisper edges.”

Since Arias loves the contrast of crispy edges with a slightly gooey center, she prefers to make chocolate chip cookies with only baking soda.

“If you prefer softer and fluffier cookies, opt for a recipe that uses baking powder instead. Or, get the best of both worlds by selecting a recipe that uses both!”

Find Arias at  HandleTheHeat.com or @handletheheat on Instagram. Her cookbook, The Ultimate Cookie Handbook, is available on Amazon.

BY ALISON STANTON | PHOTOGRAPHY BY

JOANIE SIMON

Photo by Lauren Hansen

Baking Soda vs. Baking Powder

Bakery-Style Chocolate Chip Cookies

Yield: about 26 large cookies

Ingredients :

• 3 cups (380 grams) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 ¼ cups (247 grams) lightly packed light brown sugar

• 2 teaspoons vanilla extract

No baking powder or baking soda

• 2 sticks (227 grams) unsalted butter, at room temperature

• ½ cup (100 grams) granulated sugar

Directions:

1. Preheat the oven to 350ºF. Line baking sheets with parchment paper.

2. In a medium bowl whisk together the flour, baking soda, and salt.

• 2 large eggs, at room temperature

• 2 cups (340 grams) semi-sweet chocolate chips

Baking powder only

3. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the vanilla and eggs, beating well after each addition. Slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.

4. Using a spring-loaded scoop, divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

5. If time permits, wrap dough balls in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Bake as directed.

6. Bake for 11 to 13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Baking soda only

A GOURMAND’S GUIDE TO THE GRAND CANYON STATE

ARIZONA FOOD TOUR

ARTICLE BY ALISON BAILIN BATZ

In the 1930s, though Arizona was still in its infancy, word was getting out about State 48, especially in the colder parts of the country. As a result, travelers began flocking to the state, many choosing to luxuriate at the Arizona Biltmore. One evening during that time, a guest asked in-house bartender Gene Suilt to dream up a cocktail, both refreshing and flavorful. Suilt chose tequila as the cocktail’s base, pairing it with soda water, vibrant red crème de cassis, and lime juice. As the drink settled in the glass, Suilt and the guest could not help but notice the red liqueur sunk toward the bottom, making the cocktail resemble the iconic Arizona sunrise.

That day, the Tequila Sunrise was invented at The Wright Bar at the Arizona Biltmore (ArizonaBiltmore.com). Nearly 100 years later, the bar and cocktail are still standing – both with some impressive upgrades – and are a great place to start when planning an Arizona food and drink tour. Billed as The Original Tequila Sunrise, today it features crème de cassis, lime, tequila, and soda, but also a hint of pomegranate for added bite and visual appeal.

Looking for other items conceived in Arizona? Make a date for both El Charro (ElCharroCafe.com) in Tucson and Macayo’s (Macayo.com),

Courtesy Macayo's Courtesy Arizona Biltmore

which has locations Valleywide. There is debate as to which was first, but they are widely believed to be inventors of the chimichanga. Both feature a bevy of chimis ranging from appetizer-sized offerings to massive fried burritos stuffed with beef, chicken, or pork and topped with everything from chili relleno sauce to spinach con queso.

Of course, a dish need not be invented in Arizona to be worth a taste.

Apple Annie’s Orchard (AppleAnnies. com) in Willcox, for example, has an ample bakery and storefront in addition

to its farm operations. There, visitors will find an array of fresh pies, breads, and even apple butter, which is made by slow-cooking freshly picked and peeled apples with warming spices for hours until thick and indulgent.

And while Pizzicletta (Pizzicletta.com) in Flagstaff did not invent the pizza, they have darned near perfected it. Boasting a custom-made wood-fire stove imported from Italy, the eatery is run by Caleb Schiff. Prior, he led a laboratory at Northern Arizona University before changing the direction of his entire life after eating his way through

Courtesy Crema Craft Kitchen

Courtesy Pizzicletta

Milan. All of his pies are scrumptious, but his Bee’s Knees is special. Schiff’s makes his own mozzarella and sausage for this pie, pairing them with mascarpone, sage, and locally sourced honey.

There is a world of culinary wonder between Flagstaff and Ahwatukee to experience along the way, as well.

Both The Barley Hound (TheBarleyHound.com) in Prescott and Mariposa (MariposaSedona.com) in Sedona have wild and worthy twists on traditional French fries. The eclectic Barley Hound, located in a Victorian-style home that dates

back to the early 1900s, boasts truffle fries cooked in duck fat that attracts hungry adventurers from across Arizona, while Mariposa, a dreamy architectural marvel with 270-degree Red Rock views, makes its fries from a yuca, a woody root vegetable native to South America, pairing them with Spanish paprika-kissed aioli.

Over in Cottonwood, there are a host of epicurean options, notably Merkin Vineyards (MerkinVineyards.org), which recently opened a new winery that includes a restaurant with some of the best pasta outside of Italy as well as a gelateria run by an actual

Courtesy Mochilero

Courtesy ZuZu

gelato master, and Crema Craft Kitchen (CremaCottonwood.com), boasting some of the best brunch dishes statewide. There, splurge on the silky, decadent red velvet waffles with fried chicken on top.

Just up the hill from Cottonwood in the small town of Jerome, The Haunted Hamburger (TheHauntedHamburger.com) has nearly a dozen mouthwatering burgers from which to choose, each on a homemade bun and with toppings piled sky high. Moving a bit farther south, there is also a similarly small town called Strawberry, which is home to PIEbar (Instagram.com/piebaraz). Do not let the name fool you, however. This 325-square-foot, brightly painted gem makes the best empanadas around, both sweet and savory. On a good day, they sell more than a 1,000 handheld delights!

Once back in the Valley, head to Mochilero (MochileroKitchen. com) in Peoria for an authentic Sonoran Hot Dog, a four-ounce Kobe grilled beef frank is wrapped in bacon and laid in a bolillo-style bun, topped with black beans, pico de gallo, crema, and avocado foam.

And to finish? Cruise over to ZuZu at Hotel Valley Ho (HotelValleyHo.com) in Scottsdale and order the Show Stopper of the month. This is perhaps the best-named dessert in the world. The over-the-top take on a milkshake was inspired by the classics served in sweet shoppes in the 1950s. Though it changes monthly based on pastry chef Maria Arenas’ inspiration and imagination, the Show Stopper always starts with a milkshake base. From there, house-made desserts and candies are piled high on top, and for an added charge, boozy versions are available as well.

“THERE IS A WORLD OF CULINARY WONDER BETWEEN FLAGSTAFF AND AHWATUKEE TO EXPERIENCE ALONG THE WAY...”

Courtesy The Haunted Hamburger

Courtesy Merkin Vineyards

CREATING A SENSE OF FAMILY, ONE MEAL AT A TIME

Firefighters prepare delicious dishes to share with coworkers at Fire House 43

ARTICLE BY ALISON STANTON | PHOTOGRAPHY BY STEPHANIE SLEZAK

When hungry firefighters gather around the table at Fire House 43, they are doing much more than eating a meal.

They are also sharing stories, laughing, getting to know each other better and building a solid sense of camaraderie.

While the firefighters rotate cooking duties, some, like Caleb Kountz, are especially eager to take a turn in the kitchen.

Kountz, who has been a firefighter for two decades, has been at Fire House 43 for about five years. In that time, he has become well-known for his impressive culinary skills in the kitchen.

“I step up when it’s our turn to cook, mostly because I like making food and providing a better experience than just making something out of necessity,” Kountz says.

Kountz’s “all-time hit list” includes grilled teriyaki chicken thighs served with coconut jasmine rice with mango chunks and toasted coconut flakes, and fresh stir-fried veggies topped with sriracha.

Other faves are grilled tacos filled with shredded green chile beef served with homemade refried beans and Mexican rice; grilled ribeye steak with garlic mashed potatoes and Caesar salad, and ribs made on the smoker.

“Any side really goes with the ribs, like homemade potato salad with fresh dill, Costco apple pie and ice cream,” Kountz says.

If the firefighters are having an especially busy shift or have training and Kountz needs to put a meal together quickly, taco salad or sub sandwiches topped with his special sauce are always good options.

Captain Robert C. Perez Jr. says Kountz has a knack for transforming a seemingly simple meal into something special.

“Caleb puts effort and thought into all the meals he cooks, and we appreciate him for it,” Perez says, adding that recently Kountz prepared “simple sliders” that were anything but basic.

(Left to right) Caleb Kountz, Aaron Klika and Cory Gregory

“The ground beef was seasoned wonderfully. The white onions were caramelized, the French fries were seasoned, the cheese was good deli cheddar cheese, and the lettuce was butter leaf.”

While Kountz is definitely a favorite chef in the station’s kitchen, Perez says other firefighters also prepare some memorable meals.

“Mike makes a great Jambalaya and says it’s his granny’s recipe. Aaron makes a Greek pita meal for lunch with marinated chicken breast, pita bread, cucumbers, olives, red onion and of course his homemade sauce, and Tina is a baker who makes all of her cakes from scratch.”

Perez also has a specialty: red or green chile beef, prepared in the crock pot.

“When chuck roasts are on sale, I usually make red or green chile with rice and beans or sometimes mix it up and make calabacitas and fideo,” he says.

Shopping for ingredients is a team activity, and one that Kountz says allows them to connect with many Ahwatukee

RECIPE CALEB KOUNTZ’S SPECIAL SUB SAUCE

INGREDIENTS

• ¾ cup olive oil

• ¼ cup red wine vinegar

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ¼ teaspoon salt

• ¼ teaspoon pepper

DIRECTIONS

Combine ingredients together and pour desired amount over sandwich fillings. You can substitute 2 teaspoons of Italian seasoning for the basil and oregano, and for more zing, use ½ cup oil and ½ cup vinegar.

residents—some of whom come up to them to express their thanks for helping them during an emergency.

“Most of the time we see people on their worst day so saying hi and visiting with them is very rewarding,” says.

Regardless of what Kountz has planned for the menu, he enjoys spending time sitting and “fellowshipping” around a good meal.

“It’s just more fun when we are eating, laughing, telling stories and busting each other’s chops,” he says.

“We work hard, and the stress can build up sometimes, so providing a little break in the day and showing my coworkers that someone cares really goes a long way. These moments are the times when we really get to know one another, and it all starts with sitting down to eat.”

“WE WORK HARD, AND THE STRESS CAN BUILD UP SOMETIMES, SO PROVIDING A LITTLE BREAK IN THE DAY AND SHOWING MY COWORKERS THAT SOMEONE CARES REALLY GOES A LONG WAY.”

- KOUNTZ

Aaron Klika adds Caleb Kountz's sandwich dressing to each bun.

THE ART APPETIZER of the

A GUIDE TO STYLISH APPETIZER DISPLAYS THAT LOOK AS GOOD AS THEY TASTE

David and Ronna Becerra

It’s finally fall and we’ve officially entered the time of year where we gather more frequently with friends and family. Amidst the laughter, conversations, and the clinking of glasses, one element kicks off every party and brings everyone together: an exquisite spread of appetizers.

But serving appetizers doesn’t just have to be about taste; it can be an art form that involves careful consideration, creativity and attention to detail. The way you plate and serve your starters can elevate the entire dining experience. With a little bit of creativity, your hors d’oeuvres will not only be tantalizing to the taste buds, but also a feast for the eyes.

“It’s very important that food is displayed in a beautiful way because people eat with their eyes first!” says Ronna Becerra, chef and owner of Becerra’s Kitchen ( BecerrasKitchen.com and on Instagram @BecerrasKitchen). Becerra and her husband, chef and owner David, run the full-service catering company and food truck that specialize in simple food with a twist.

Calling upon her passion for plating and eye for aesthetics, Becerra guides us through the art of beautifully displaying and serving appetizers at your next gathering that will leave your guests impressed and excited.

“I love to find fun new display items that are decorative and fun, as well as a great way to make the food itself beautiful,” she shares. “When you simply put something at a different height, it elevates the design – literally and figuratively. The food becomes almost a decoration for the party.”

Becerra curated four stunning ways to serve your dishes that will make your appetizers shine. Your table will not only be a celebration of flavor, but guests will be wowed before even taking the first bite.

ARTICLE BY BETH DEL VILLE PHOTOGRAPHY BY STEPHANIE SLEZAK

PERSONALIZE IT

Not everyone has the same taste, so creating an appetizer display that allows guest to personalize their snack is a great way to show them a little extra love. Becerra started with a delicious slider on a brioche bun and set up a selection of accouterments to fit everyone’s tastes, from cheeses and condiments to fresh veggies, that guests can pile high. Her favorite foods that allow for personalization include mini sandwiches or even a dip display. “A dip can be so many things. The flavors of the dips can be different, like spinach artichoke dip or a seven-layer dip. You can then give guests options that can be dipped into them, like veggies, chips, crackers and more. Everyone can eat it exactly how they want.”

PASS IT ON A BOARD

Pick your favorite charcuterie board or tray and pile it high with tasty treats because it’s time to mix and mingle with your guests! A perfect way to engage with all your friends and family is to move about your party with a board of appetizers. Choose a tray or board that can be carried in one hand and be sure to have napkins at the ready. Becerra recommends passing around items such as bruschetta – she created an inspired bruschetta featuring prosciutto, mascarpone cheese, fig jam and orange zest – or other small, one- to two-bite foods like stuffed mushrooms or mac and cheese balls.

PUT IT ON A STICK

There is no more perfect party food than one placed on a stick. It’s portable and just plain fun to eat. It gives guest the chance to move about your party, chatting while snacking, and all while being relatively messfree. Charcuterie boards are popular appetizers for parties, but for a grab-and-go option, think antipasto skewers. Becerra stacked salami, basil, Kalamata olives, mozzarella and tomato onto each. “Appetizers on sticks are a great way to create an atmosphere for guest mingling.”

Becerra also suggests meatball, shrimp, or fruit or vegetable kebabs are good choices.

3 PLACE IT IN A CUP

Does your cup runneth over? If it’s filled with something delicious, we sure hope so! Putting appetizers in a cup is a fun and functional way to serve. Becerra took clear plastic cups and carefully spooned in spicy buffalo chicken dip before topping each with everything pretzel thins for the ultimate on-the-go appetizer. She shares other foods that can be enjoyed while mingling that are perfect for putting in cups: “Salads are a fun one, and desserts, too, specifically cakes,” she says. “I love to layer cakes into a cup for an irresistible display.”

Delicious Dining at Honey + Vine

Exploring Gila River Resorts & Casinos - Santan Mountain’s Unique New Restaurant

ARTICLE BY ALISON STANTON | PHOTOGRAPHY BY HONEY + VINE

Agave citrus glazed salmon, served with wild rice with roasted corn, squash, and pecans, smoked beurre blanc, and petite greens. Lemon ricotta pancakes, topped with whipped honey butter, macerated seasonal berries, and maple syrup. Honey whipped feta, accompanied by herb-roasted olives and toasted sourdough.

These are just a few of the many delicious dishes available at Honey + Vine, located in Gila River Resorts & Casinos - Santan Mountain.

As Public Relations Manager Daniela Vizcarra notes, Honey + Vine, which opened in July, is an entirely new concept that is not available at any of the other three properties.

“Giving our guests a blend of ‘sophistication meets your everyday breakfast hangout’ was very important to us,” she says, adding that the “upscale yet approachable” restaurant offers dining service for breakfast, lunch, brunch, and dinner, along with a walk-up coffee bar, patio, and bar.

“It is open to all guests for a quick cup of coffee, or you can reserve the private dining room.”

What makes Honey + Vine unique, Vizcarra says, is its farm-to-table approach, with menu items that feature locally grown and sourced food.

“Many of the ingredients, including beans, honey, and olive oil, are sourced directly from Gila River Farms,” Vizcarra says. “We take so much pride in every dish we craft, and involving the Gila River Indian Community’s farm was such a special experience for us.”

Honey + Vine also prides itself on its meats and chops—specifically the pulled rotisserie chicken and shaved prime rib.

For breakfast, diners can select from a variety of dishes, including the You Do You Omelet made with three eggs and a choice of three fillings, or Soft Poached Eggs Benedict on toasted English muffins with shaved prosciutto, avocado, and hollandaise, served with breakfast potatoes.

Several salads and entrees are available at lunch, Vizcarra says, adding that the Pulled Rotisserie Chicken Sandwich with applewood smoked bacon, pepper jack cheese, avocado, pickled red onion, arugula, and smoky house adobo on toasted sourdough is already a favorite among guests.

Dinner offers options for any size appetite, including starters, salads, and entrees, like the 7-ounce filet mignon served with Yukon

whipped potatoes, roasted mushrooms, sautéed spinach and kale, and red wine butter.

Guests with a sweet tooth can satisfy their cravings with a variety of desserts, including the Summer Strawberry Shortcake, Warm Peach Crisp, New York Style Cheesecake, or Chocolate Mousse Trifle.

The extensive beverage menu includes sodas, coffee, iced tea, juice, wine by the glass or bottle, craft cocktails, pressed juice cocktails, and a wide selection of beers.

A new brunch menu was unveiled on Sept. 1, and Vizcarra says the restaurant plans to update the menu throughout the holidays with special seasonal dishes and cocktails.

She adds that a live DJ will also play music during special occasions.

Even though Honey + Vine has not been open long, Vizcarra says business is already going very well. “Our guests are loving the new variety in dishes we offer. We have many regular customers already, and it’s nice to see them get excited to continue to discover their new favorite dishes.”

Honey + Vine is open daily for breakfast from 8-11 a.m. and for lunch from 11 a.m.-2 p.m. Brunch is served on Saturdays and Sundays from 10 a.m.-2 p.m., and dinner is served Sundays through Thursdays from 4-10 p.m., and on Fridays and Saturdays from 4-11 p.m.

PlayAtGila.com/dining-nightlife/honey-vine

“Many of the ingredients are sourced directly from Gila River Farms. We take so much pride in every dish we craft, and involving the Gila River Indian Community’s farm was such a special experience for us.” - Vizcarra

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 cup chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice cream.

OCTOBER

events

A curated selection of the most intriguing upcoming events in our area.

SUNDAYS

Ahwatukee Farmers Market

AHWATUKEE SWIM & TENNIS CENTER | 9:00 AM

Every Sunday at the Ahwatukee Farmers Market you’ll find a selection of local artists and makers, food, produce and more. The market is open from 9 a.m. to noon during the month of October at the Ahwatukee Swim & Tennis Center, located at 4700 E Warner Road. ArizonaCommunityFarmersMarkets.com

THURSDAYS - SUNDAYS THROUGH

OCTOBER 29TH

Arizona State Fair

1826 W MCDOWELL RD., PHOENIX 85007 | 12:00 PM

The Arizona State Fair, the state’s single largest statewide event, celebrates its 139th year. Enjoy food, fun, music, rides, games and more Thursdays through Sundays starting at noon through October 29. Admission to the fair is $15 for ages 8 and older. For more information, visit AzStateFair.com

OCTOBER

10TH - 15TH

TINA- The Tina Turner Musical

ASU GAMMAGE

An uplifting comeback story like no other, TINA – The Tina Turner Musical is the inspiring journey of a woman who broke barriers and became the Queen of Rock n’ Roll. Featuring her much loved songs, TINA – The Tina Turner Musical is written by Pulitzer Prize-winning playwright Katori Hall and directed by the internationally acclaimed Phyllida Lloyd. ASUGammage.com/Tina

OCTOBER

13TH - 15TH

Arizona Opera Presents Frankenstein

HERBERGER THEATER CENTER

Arizona Opera’s third world premiere, based on Mary Shelley’s iconic novel by the same name, comes to the stage to open the 2023/24 Season. With a cinematic score and libretto by Gregg Kallor, and embracing Shelley’s original text,  Frankenstein gives a poignant voice to the Creature’s struggle and lays bare the horror of alienation and “otherness” with exquisite nuance. AZOpera.org

OCTOBER 15TH

When You Wish Upon A Star: A Jazz Tribute to 100 Years of Disney

CHANDLER CENTER FOR THE ARTS | 3:00 PM

Enjoy 100 years of Disney during a performance by the newly created house band for the National Jazz Museum in Harlem. Pianist and Music Director Sean Mason leads a five-piece band and two singer-storytellers, Kim Nalley and Sasha Mason, bringing the beloved, nostalgic songs to life. Don’t miss iconic songs like “Someday My Prince Will Come,” “He’s a Tramp,” and “The Bare Necessities.” ChandlerCenter.org

OCTOBER 20TH - 22ND

Harry Potter and The Half-Blood Prince in Concert

SYMPHONY HALL

Relive the magic of Harry Potter and the Half-Blood Prince™ in Concert live to film. With giant screen projection and expert accompaniment by the Phoenix Symphony, join in on Harry’s adventures as never before. Nicolas Hooper’s score and J.K. Rowling’s classic tale combine to deliver an unforgettable experience. All witches and wizards are welcome to wear their finest robes or costumes. PhoenixSymphony.org

OCTOBER 20TH

Ahwatukee Eats

4609 E CHANDLER BLVD., PHOENIX 85048 | 5:30 PM

Join Ahwatukee Eats for an evening of delicious food and friendly community. A host of food trucks serving global cuisine will be in attendance, along with a petting zoo, giveaways, live music. Find out more on Instagram at @AhwatukeeEats

OCTOBER 22ND

Trace Adkins

GILA RIVER RESORTS - WILD

HORSE PASS | 8:00 PM

Trace Adkins’ trademark baritone has powered countless hits to the top of the charts, selling over 10 million albums. The Grammy-nominated member of the Grand Ole Opry is a television personality, actor, author, and spokesman for the Wounded Warrior Program, the American Red Cross, and has performed seven USO Tours. Hits include  You’re Gonna Miss This and  Honky Tonk Badonkadonk. For tickets, visit PlayAtGila.com

NOVEMBER 12TH

Second Sundays on Mill

MILL AVENUE AND UNIVERSITY |

10:00 AM - 3:00 PM

This outdoor market lines Mill Avenue between 3rd Street and University and features live music and entertainment, snack vendors, and plenty of fun for the whole family. Find homemade goods and gifts from Arizona local artisans, crafters, and makers. This free event is familyand dog-friendly.  DowntownTempe. com/Events

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Ahwatukee

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She takes a holistic centered approach, leads with empathy, and views psychopathology through a trauma lens We are all worthy of achieving the best version of ourselves Get the healing you deserve, and let Dr. Eddie guide you in your healing journey!

Why seek consultation?

Mental health includes our emotional, psychological, and social well-being. It affects how we think, feel, and act It also helps determine how we handle stress, relate to others, and make healthy choices Medication can be used as a tool to help us process, cope, and manage unwanted symptoms

Call to schedule your free 15 min consultation

www.rootedwellnessaz.com

Areas of Expertise

Psychiatric Assessment and Evaluation

Medication Management

Specializing in the following:

Anxiety

Depression

ADHD

Trauma

Mood Disorders

Pharmacogenetic Testing

Amy O. Duenas Carrie P. Cravatta

Dori L. Eden