Catalina Foothills, AZ September 2023

The Catalina Foothills Style Issue

STYLE + BEAUTY NATIVE STYLES FROM HIGH FASHION TO STUNNING JEWELRY

FOOD + BEVERAGE AGAVE HOUSE OPENS WITH A STYLE RIGHT OUT OF ... OAXACA

KEN FOY REPEATS AS IRON CHEF

A Senior Living Option as Unique as You.

La Posada, southern Arizona’s award-winning Life Plan Community, is bringing its commitment to excellence to Oro Valley. Finely appointed, maintenance-free apartment homes. Stunning mountain views. An oasis of first-class amenities to enjoy with friends, old and new. All at an incomparable, wellness-centered community in the heart of nature.

Connect with our retirement counselors at an upcoming informative lunch to hear about the latest construction updates, delicious restaurant-style dining experiences and the long-term security of our Life Lease and more.

Please join us for an upcoming luncheon and informative presentation on a date and location that is convenient for you:

ORO VALLEY COUNTRY CLUB

SADDLEBROOKE

Friday, July 21

Friday, August 18

La

Posada

September 2023

PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com

EDITOR

Megan Ewing | megan.ewing@citylifestyle.com

SALES SUPPORT COORDINATOR

Jessica Bush | jessica.bush@citylifestyle.com

CONTRIBUTING WRITERS

Isabella Chuecos, Sybil Velarde, Anna Maynard

CONTRIBUTING PHOTOGRAPHERS

Joe Piotrowski, Sybil Velarde, Norma, Iron Chef, Norma Baker-Flying Horse

We are blessed with exceptional, distinctive styles that swirl all around us in the Catalina Foothills.

Our historic families, incoming new neighbors from the Midwest, native peoples, and our brothers and sisters from south of the border give a distinct culture, unlike any other place in the country. These are influences that make our lives so rich.

We are thrilled to share with you some of the most inspirational styles emerging locally, from tribal style-makers -- from high fashion to glorious jewelry -- and inspired chefs like Ken Foy, as well as the team at the exciting new Agave House down by the University of Arizona main gate.

But don't miss our tribute to Mexico's independence from France with delicious new recipes that will jumpstart your day.

And finally, September is a great month for exciting events including Ringo Starr and The Temptations, live in concert, and crazy mountain bike races down in Texas Canyon.

It's all here for you, dear reader. We are beyond thrilled to be a part of your world.

JEFF HERR, PUBLISHER @CATALINAFOOTHILLSLIFESTYLE

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 Mary Albers

LAYOUT DESIGNER Kelsey Ragain

THE EXPERIENCE

AND TALENT YOU DESERVE Why Settle for Less?

Commitment is an understatement when it comes to building relationships with clients. With more than 20 years experience in the Tucson market, I pride myself on providing my clients with the utmost knowledge, professionalism, and responsiveness.

When working with Buyers & Sellers I will always be honest and forthright about the market, home values, and what it will take to make that excellent first impression. It is my duty to make sure I am representing my client’s best interest. My negotiating skills and ability to build trusted relationships is what facilitates a successful close. It would be my pleasure to be of assistance to you!

A round-up of exciting news from local businesses.

Fox Tucson Theatre Bolsters Core Team With Key New Hires

The Fox Theatre Tucson welcomed three new members this summer: Sarah Whelan, Director of Finance and Administration; Katrina Powell, Development Manager; and Beau Bisson, Associate Director of Programming. As well, current employee Trish McKeon was promoted to Assistant Director of Marketing and Communications.

Since her appointment as Executive Director in 2020, Bonnie Schock said she is pleased to assemble an exceptional team that manages all aspects of operations at the Fox.

Scan to read more.

Want to be featured?

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

Arizona Showing Strength in CleanEnergy Jobs

In the last year, Arizona has added 13,000 clean-energy jobs making it a powerhouse for clean energy and electric vehicle production. Only six other states have seen more new jobs as part of the so-called green economy.

The analysis comes from a report by Climate Power, citing $8.1 billion in investment in the sector including 13 new clean-energy projects now underway. The Inflation Reduction Act passed in August 2022 allocated $369 billion in federal funding.

Tourist Spent $77 million a day in Arizona in 2022

One of Arizona's most important economic drivers -- tourism -- delivered $28.1 billion in visitor spending last year across the state.

This economic boon includes overnight lodging, restaurants, attractions, and visitor services, according to an Arizona Office of Tourism report, including $3.98 billion in combined local, state, and federal tax revenue generated last year.

Lisa Urias, director of the Arizona Office of Tourism, said “tourism delivers consistent, reliable benefits to Arizona families and communities.”

local experiences

The best places and things to do in our area.

When it comes to style, nothing beats a fancy cake. Don't snooze on these delightful delicacies from Tucson's best bakers perfect for any occasion. And keep an open mind, as cakes come in all shapes, sizes, and flavors.

Our Picks for The Style Scene

CAFE FRANCAIS BOULANGERIE ET PATISSERIE: Go for the Kouign Amann or "butter cake" made with dough similar to a croissant and packed with as much butter as humanly possible. 7831 E Wrightstown Rd., Tucson, Arizona 85715

LA BAGUETTE PARISIENNE: A true French bakery like you'd find in Paris. The lemon raspberry crumb cake is a tangy treat that will make your day! 7851 E Broadway Blvd., Tucson, Arizona 85710

NADINES BAKERY: “Awesome chocolate birthday cake with raspberry & fudge filling at a great price!" And the carrot cake? It's a drool factory! 4553 E Broadway Blvd, Tucson, Arizona 85711

HOULDEN'S RISE ABOVE: The banana cake with chocolate mousse inside and buttercream on the outside was the standout. All vegan. Very busy and takeout only. Saturday - Monday. 5029 E 5th St, Tucson, Arizona 85711

GREENHEART BAKERY: Try their vegan chocolate brownie cake! Call ahead and order for pickup Sundays at the Heirloom Farmers Market at Rillito Downs. Sunday only from 8-12. 4502 N 1st Ave., Tucson, Arizona 85718

Want to recommend a local experience?

Scan the QR code and message us on Instagram.

Native Culture and Fashion

Tracing Influences Through the Style of Norma Baker-Flying Horse

ARTICLE BY ANNA MAYNARD

Norma Baker-Flying Horse never considered herself a designer, or even a brand. Her desire to preserve her culture through clothing morphed into a Grammy-winning business promoting Native representation in Arizona. Baker-Flying Horse is a registered member of the Hidatsa, Dakota Sioux, and Assibione tribes, as well as an adopted member of the Crow

tribe. Growing up on the Mandan, Hidatsa and Arikara Nation reservation in North Dakota, she danced at powwows when she was younger. Her career in fashion began six years ago while working as a fulltime staffer for the MHA Nation tribal council. Cheyenne Brady, a close friend and the 2015 winner of the Miss Indian World pageant,

reached out to her to design a dress for an event she was attending.

“They wanted something to represent them and their tribe,” Baker-Flying Horse said.

The 40-year-old designer deconstructed contemporary garments and reconstructed them using designs and materials found in traditional regalia. By merging the contemporary with the cultural, she said that her work preserves her heritage in spite of historical efforts to erase Indigenous culture.

“We may not be decolonized, but we’re certainly not giving in,” she said.

Baker-Flying Horse said that she didn’t see herself as a business, and that she was just excited to see people wearing the clothing she had created.

Everything changed when she won the title of Phoenix Fashion Week’s Emerging Designer of the Year in April of 2022.

Her journey began after Niya DeGroat recruited her into the organization’s Emerging Designer Boot Camp.

DeGroat, a member of the Diné tribe in Arizona, has been a part of the Phoenix Fashion Week team since 2012. He became passionate about encouraging Native designers to take part in the organization after Aconav became the first Native brand to win the Emerging Designer of the Year title in 2018.

“I decided I wanted to elevate the discussion around Indigenous fashion,” he said.

Led by director Brian Hill, she said that he and his team gave her the confidence to “unapologetically create,” and that it felt wonderful to be around open-minded people who were willing to learn as they taught her.

“They see color and uniqueness in people, but don’t put anyone into boxes,” she said.

Her efforts to educate through fashion paid off. Hill performed a land acknowledgement before the April showing of Phoenix Fashion Week, something that the organization had never included before.

CONTINUED >

Blending cultures with needle and thread

Norma Baker-Flying Horse and Niya DeGrout

Statement pieces for any occasion

Her collection opened with a traditional dance performed by BakerFlying Horse’s nieces. The winning 10 item collection walked the runway, featuring pieces like a hand painted buckskin dress and a ballgown patterned with traditional motifs.

“It shows that Native designers are just as worthy, just as competitive as far as design,” DeGroat said.

Shortly after winning Emerging Designer of the Year, Baker-Flying Horse became the first Native co-recipient of the Cultural Recognition in Visual Arts Grammy award.

Her collection, photographed by co-recipient Joseph Pekara, was shown during the opening ceremonies of the televised Grammy awards.

“The fashion industry is just starting to become aware that we exist,” BakerFlying Horse said.

DeGroat and Baker-Flying Horse said that although representation for Native people in fashion is growing, their voices are still negatively impacted by cultural appropriation.

Baker-Flying Horse said that it isn’t cultural appropriation, however, to purchase from Native designers, and encourages non-Native people to support Native designers.

“We should be sharing our cultures with so many different people,” she said.

She said that non-Native people should educate themselves on where the designs are coming from when buying from her, and she does not incorporate sacred items meant exclusively for her people.

DeGroat said that Indigenous designers feel like they’re living in two worlds when it comes to fashion. Striking a balance between cultural elements and contemporary designs is difficult when dealing with a large audience.

“She [Baker-Flying Horse] is the perfect example of how to blend both cultures effectively,” he said.

Baker-Flying Horse, whose designs have been found on the red carpet at the Oscars and the Grammys, wants Native designers to know that it’s OK for them to take up space in a positive way, and to use contemporary clothing to their advantage.

“There’s a history and a story behind everything we create,” she said. In the past, her ancestors hid cultural clothing to prevent it from being destroyed. Nowadays, Baker-Flying Horse said that people want to see more culture in fashion.

“It’s a vehicle for us to show we are just as fashionable, just as beautiful, as any other group in the industry,” he said.

“There’s a history and a story behind everything we create,” said Norma Baker-Flying Horse. "The fashion industry is just starting to become aware that we exist."

Viva Mexico! Let's Get Cooking!

Celebrate Mexico's independence this month with savory eats.

Mexican food is renowned for its bold flavors and rich culinary history. It often features a delightful combination of spices, herbs, and diverse ingredients, such as corn, beans, chiles, and avocados. Tacos, enchiladas, and guacamole are some popular dishes that showcase the vibrant and mouthwatering essence of Mexican cuisine.

Get your pottery bowls, play some Mexican songs, make a pitcher of Sangria, and enjoy these exciting recipes! And like every September, specifically on the 16th, celebrate Mexico’s independence from France. And turn up the music!

CAMPECHANA: THE KING OF ALL CEVICHES!

4-6 appetizer servings

INGREDIENTS:

• 2 medium poblano or Hatch green chiles

• 1 small tomato, seeded, finely chopped

• 1 avocado, pitted, cubed

• 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped

• 1/2 pound shrimp, boiled 2-3 minutes until opaque

• 1/2 pound crabmeat (preferably jumbo lump, cooked)

• 1/2 cup Clamato-lime juice

• 1/4 cup + 2 tablespoons ketchup

• 3 tablespoons chopped and pitted green olives

• 3 tablespoons fresh lime juice

• 3 tablespoons olive oil

• 2 tablespoons chopped cilantro

• 2 tablespoons finely chopped white onion

• 1 1/2 teaspoons finely chopped oregano

• 1/2 teaspoon finely chopped garlic

• Tortilla chips

• Salt

DIRECTIONS:

Preheat oven to 400F. Char chiles, flipping them until blistered all over. This can take about 12-15 minutes. Transfer chiles to a large bowl. Cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4-inch pieces. Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and a pinch of salt in a large bowl. Carefully fold in shrimp, crab, and avocado. Transfer to a serving bowl. Serve with tortilla chips

BY SYBIL VELARDE

CHILES EN NOGADA

8 servings

INGREDIENTS:

• 8 poblano peppers

• 4 eggs, separated

• 2 tomatoes, chopped

• 1 jalapeño pepper, seeded and finely chopped

• 1 clove garlic, finely chopped

• 1 pound ground beef

• 1 small onion, chopped

• 1 apple, chopped

• 1 banana, sliced

• 1 cup raisins

• 1 cup ground walnuts

• 1 cup sour cream

• 1/2 cup chicken broth

• 1/3 cup slivered almonds

• 2 tablespoons chopped olives

• 1 tablespoon capers

• 3/4 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon cumin seed

• 1/4 teaspoon ground oregano

• 1/8 teaspoon pepper

• Flour

• Oil

• Pomegranate seeds

• Cilantro

• Walnut sauce (recipe follows)

DIRECTIONS:

Preheat oven to 400F. Char chiles, flipping them around until blistered all over. This can take about 12-15 minutes. Transfer chiles to a large bowl. Cover with plastic wrap and let steam for 15 minutes. Peel chiles. Cut a slit lengthwise down the side of each pepper.

Carefully remove seeds and membranes, then rinse.

Cook and stir ground beef and onion in 10-inch skillet until beef is light brown, then drain. Stir in the remaining ingredients except eggs, flour, oil, walnut sauce, cilantro, and pomegranate seeds. Cover and simmer for 15 minutes. Stuff peppers with this filling. Cover and refrigerate 1 hour.

Beat egg whites until stiff. Beat egg yolks and fold into whites. Coat peppers with the flour and dip into egg mixture. Heat 1/4-inch of oil until hot. Cook 1 pepper at a time, turning once, until puffy and golden, about 2 minutes on each side. Place on paper towels on cookie sheet, keeping warm at 200F in the oven.

For the sauce: Stir together walnuts, sour cream, and chicken broth and spoon it over the peppers. Sprinkle each with pomegranate seeds and cilantro.

FRESAS AL COGNAC

6 servings

INGREDIENTS:

• 1 quart strawberries

• 1/2 cup butter

• 1/4 cup sugar

• 2 tablespoons orange-flavored liqueur

• 2 tablespoons brandy

• 1 teaspoon grated lime peel

• Vanilla ice cream

DIRECTIONS:

Heat the butter in a 10-inch skillet over medium heat until melted. Add strawberries, cook, and stir for 1 minute. Stir in sugar, liqueur and lime peel. Cook and stir 1 minute. Heat the brandy in a separate long-handled saucepan until warm, pour over strawberries, and ignite. Serve hot over ice cream.

GILA-UVA VIEW.

There is something about being in The Gila Wilderness that makes us feel at ease, forgeting about all of our troubles and being in the moment to experience the beauty of the world around us.

FOOTPRINTS

SEPTEMBER 28, 2023

FALL

NOVEMBER 17-19, 2023

Featuring the Ballet Tucson premiere of George Balanchine's Divertimento No. 15

DECEMBER 21-23,

WINTER

FEBRUARY 9-11, 2024

Featuring the Giselle Act II and a world premiere by Chieko Imada in partnership with the Tucson Desert Song Festival

SPRING

MARCH 22-24, 2024

Featuring the return of the classical masterpiece Paquita and the Ballet Tucson premiere of Kiyon Ross' Sum Stravinsky

PATANIA JEWELRY

A sophisticated work by Frank Patania Jr.

ARTICLE BY ISABELLA CHUECOS

The Gem of Tucson Goes National

Frank Patania, the third-generation artist, introducing another new design.

The Southwest is blessed with the cultural uniqueness that comes with the melding of multiple cultures in one region. Sam Patania, and the Patania family jewelry company, have been a beacon of this tradition for ninety-six years, creating timeless designs that combine their own Italian heritage with Native American sensibilities. The effect of this combination is something entirely unique, a testament to the Patania family legacy.

The history of Patania Jewelry stretches back to the early 1900s, when the family patriarch, Giovanni Patania, left Sicily, coming to the United States through New York’s famed Ellis Island. Giovanni Patania, a cobbler by trade, moved to New York City to seek out better opportunities for his family.

Giovanni’s wife Angela and their three children stayed in Messina, Italy, while their father lived in the States, but were forced to leave after a devastating earthquake in the final months of 1908. Frank Patania, the eldest of the three Patania children, apprenticed in jewelry-making in Messina, but was only able to find work as a jewelry designer in the United States in the 1920s for New York’s Goldsmith, Stern, & Co., well after his family’s immigration.

Even in New York, young Frank was intrigued by the desert Southwest. Frank was introduced to the region after befriending owner Nathan Stern of Goldsmith, Stern, & Co., who often traveled cross-country. But it was only until Frank was hit with a bout of tuberculosis that he would make the southwest his home, eventually landing at the Sunmount Sanatorium in Santa Fe, New Mexico. There, he became enamored with the close-knit art scene. When he finally recuperated, he chose to make the desert his home, leaving behind New York City and taking up the art of southwest design. This marked the beginning of the family’s 96 years in the region, reaching its pinnacle at the Thunderbird Shop in downtown Tucson.

The Patania legacy boasts three separate branches in its jewelry-making business. The first is “Legendary Patania Jewelry”, the wholesale brand that incorporates the trademark Patania styles. “Vintage” showcases previous designs by Frank Patania Jr., and Frank Sr., many of which were sold in the original Patania Thunderbird Shop. The third generation of Patania jewelry is spearheaded by Sam Patania and his son Marco. They continue to develop the Patania style, but also have their own jewelry collection, where they deviate from Patania look and explore their own artistic choices.

Today, Legendary Patania Jewelry is managed by Sam Patania, the third generation of Patania men to take up the craft. He is the great-grandson of Frank Patania Sr. Sam Patania was also the chief jeweler in the Patania family when the Smithsonian American Art Museum acquired a few pieces of Patania jewelry for their permanent collection, cementing the family’s inextricable place in the history of American jewelry.

Each generation of Patania men worked in different styles. It’s fascinating, then, to see how some of the motifs carry on between generations. Just one glance through the Patania’s Jewelry catalog will highlight the multi-generational eye for sharp angles, vibrant gemstones, and well-wrought silver.

The original Thunderbird Shop style leans further into the Native American influences of the region. It also benefited from a transformative trip made by Frank Patania Sr. and his wife Aurora to Italy. Here, they became acquainted with the use of Mediterranean cut red coral, adding another layer of color and Italian heritage to the turquoise-heavy style of the Southwest.

“We use genuine colored stones which are cut for us in the design I specify to best reflect light,” says Sam. “These pieces are all made in the U.S. by highly skilled silversmiths in top quality sterling silver.”

Later iterations of Patania jewelry are more contemporary, reducing the density of turquoise stones in the designs and introducing sharper, cleaner silver pieces that center the work of a silversmith in its appearance. This is what makes Patania jewelry so versatile. It can fit any mood, any age, and any “look”, while still adding a trademark southwestern flare.

“We are not Native American,” says Sam. “But [Frank Sr.] was influential to the art of silver and turquoise to the point where many motifs seen in Native American jewelry originated from him.”

The family also has a longstanding tradition of hiring Native American silversmiths to work on their jewelry, ensuring that their work remains true to the culture that it draws from. This not only ensures authenticity, but it allows for silversmiths to use the family as an inspirational jumping-off point, with many of Arizona and New Mexico’s most renowned southwest jewelers using Patania techniques in their own work.

To Sam Patania, art-making is both a passion and a constant grind. After that prestigious Smithsonian acquisition, Sam has wrestled with a very common reality of an artistic life: trying to progress in the wake of major success.

“Art is still art no matter who praises you, it’s a tough row to hoe,” Sam says. "To make a living in art is not ever going to be easy. I had to continue to innovate in design and technique, and listen to the market, and still find time to create one of my art pieces.”

Sam’s artistic streak has carried through to his son Marco, culminating in their joint line of designs which allow them to deviate from the signature Patania looks. Marco and Sam, along with Marco’s family, are looking to expand the Patania brand outside of the southwest region.

“My son Marco and his wife Chloe and I are taking the Legendary Patania Jewelry brand national,” says Sam. “Over the next few years, we will have a much better national presence and look forward to sharing our designs, craftsmanship, and vision across the United States.”

The work of the elder, Frank Patania Sr. from mid-century.

In January, Kim and Pat Messier of Tucson published an exhaustive book about Pantania Jewelry titled Legendary

Patania Jewelry: In the Tradition of the Southwest.

The 256-page hardcover book can be found at Mark Sublette's Medicine Man Gallery at 6872 E Sunrise Dr. where Pantania jewelry is on full display.

Fourth generation jeweler Marco Patania taking new angles.

AGAVE HOUSE MODERN COCINA

“Our vision for Agave House is to capture the culture and essence of Mexico through its distinct regions, which, from a culinary perspective, are really quite diverse. We look forward to serving our House guests in the decidedly lively and artful atmosphere that we’ve created,” said Richard Fifer, managing partner of UniConcepts.

Agave House guests will be as captivated by the setting as they are by the cuisine and cocktails. With a modern design that integrates industrial touches, the restaurant exudes a sense of warmth and wonder, where picturesque scenes play out with the sights and sounds of Mexico. The full-service bar features more than 100 agave-based spirits, with themed flights and other fun ways to sip and celebrate at the House. The restaurant also features a line-up of signature cocktails that each have a story of their own – its unique “el cuento” – to tell.

All dishes on the Agave House menu, from tacos to enchiladas, ceviches to centerof-the-plate entrees, are built from locally sourced foods and ingredients to the greatest extent possible.

Notable small-bite plates at Agave House include the Queso Flameado, which

include grilled nopales and a melty Oaxacan cheese blend. Be sure to indulge in the Hearts of Palm Ceviche with lemongrass vinaigrette. For tuna lovers, don’t miss Ahi Tuna Negra, a sesame-crusted ahi with avocado, mango, and jalapeños, served on a housemade tostada.

During my dining experience, I also tried the Ranchera Asada. The sirloin was tender and served with a chimichurri relish. Burro bowls, enchiladas, salads, soups, salsas, and sides round out the menu, with a confectionery conclusion of Tres Leches, Churros, and our favorite, Pastel de Elote.

Overseeing Agave House operations is partner, general manager, and director of culinary service, Jonah Gomes. Gomes is a restaurant industry pro, bringing nearly 25 years of kitchen experience from Arizona, Oregon, California, and Alaska. He has worked in several Southern Arizona restaurants, including those at Casino Del Sol, JW Marriott Starr Pass Resort, and Del Lago Golf Club.

ARTICLE AND PHOTOGRAPHY BY SYBIL VELARDE

Agave House is located at 943 E. University Boulevard on the northwest corner of University Boulevard and Park Avenue.

Ahi Tuna Negra

Always

something to smile about here at Agave House

Agave House margarita and Happy Wife, Happy Life cocktails

Ranchera Asada

Pastel de Elote

Ken Foy Repeats As Iron Chef

Back-to-back wins mark a new high-point

Ken Foy of Dante's Fire restaurant has been on a journey, from New Jersey to his restaurant on Grant Road. It's been a thrilling ride for one of the most talented, and friendly, chefs in the kitchen. Here's more about his tale.

WHAT WAS YOUR CHILDHOOD LIFE LIKE? WHAT WERE YOUR INTERESTS? WHAT DID YOU WANT TO BE WHEN YOU "GREW UP"? DID YOU OR YOUR FAMILY MEMBERS HAVE A PASSION FOR PREPARING FANTASTIC FOODS?

Growing up was pretty normal. I grew up in Princeton, New Jersey. Typical suburbia. My interests were baseball, football, and lacrosse (then a northeast thing).

Childhood me thought I was going to be a lawyer or an architect. Food preparation ran in the family. My grandfather ran a pharmacy in Philadelphia complete with soda jerk. My other grandparents owned a greasy spoon in upstate New York. My uncle was in multi-unit restaurant chain management. My adopted uncle Marty (not related but I called him Uncle Marty. He was a constant in my life from the time I was 13 until he passed away 2 years ago) had a restaurant and catering company in the Washington DC area.

WHAT WOULD YOU TELL THE 12-YEAR-OLD KEN FOY ABOUT THE ROAD AHEAD? AND WHAT SHOULD YOU WATCH OUT FOR AS YOU HEADED DOWN THAT ROAD?

You will never believe this. Be careful. The "fun" people don’t have your best interests in mind.

WHEN DID YOU START COOKING? AND WHAT WAS YOUR FAVORITE (OR FIRST) THING THAT YOU MADE REGULARLY?

My first restaurant job was washing dishes in a local dinner. One of the first things I cooked regularly was chicken marsala. It is on the menu today at Dante’s Fire (completely redesigned).

IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE TODAY?

An attorney, an architect, or inmate number 564895.

In late July Dante’s Fire chef-owner Kenneth Foy became only the third Tucson chef to win back-to-back Iron Chef Tucson titles when he defeated  Zio Peppe  chefowner Devon Sanner in the 15th annual competition at Casino del Sol.

Foy and his team practiced and prepared for the big event, knowing they were facing stiff competition from Sanner.

Before a sold-out crowd of 700 in Casino del Sol’s Kitchen Stadium, the chefs had one hour to create four dishes that incorporated a last-minute secret ingredient: peanut butter. They also had to use Blue Moon beer in one dish.

Foy was hoping the secret ingredient would be short ribs, which was on the ingredients list that included eggs and celery. The list was shared with the

Devon Sanner, chef and owner of Zio Peppe, give it up in the name of great meals.

Ken Foy is having a fantastic summer

contestants the day before the competition. Peanut butter turned out to be the surprise, required ingredient.

Sanner envisioned Ugandan peanut soup with ginger and pineapple. The soup was a hit during his 15-year stint at Janos Wilder’s Downtown Kitchen + Cocktails.

Foy’s opening dish was a peanut-butterand-jelly intermezzo featuring blueberries, peanut butter, and semi fredo. Next up was pan-seared pork loin served with a sweet potato poblano hash, and a peanut butter molasses demi-glace followed by a peanut butter ale risotto with a splash of Blue Moon beer. The risotto included quick tempura shrimp, asparagus, and a lobster peanut vinaigrette.

HOW WOULD YOU DESCRIBE THE STYLE OF YOUR CUISINE TODAY? ANY CLUES ABOUT WHERE YOU SEE YOUR STYLE GOING? EVOLVING?

My cooking style pulls from a lot of different influences. My food tends to remind me of memories. The evolution is more about refining the expression than reinventing my style.

ASSUMING YOU WORKED YOUR WAY THROUGH THE RESTAURANT WORLD (OR IF YOU DIDN'T), HOW DID YOU START IN A COMMERCIAL KITCHEN, WHEN, AND WHERE? WHAT DID THAT TEACH YOU THAT HAS BEEN MOST IMPORTANT TO YOUR PROFESSIONAL GROWTH?

Washing dishes was my first restaurant job (as it should be for any respectable chef) at age 13 without a valid work permit at Janell’s dinner. The most important thing it taught me was speed is an asset and the more you know, the more you are worth.

WHEN AND WHERE DID YOU START COOKING IN TUCSON?

I was recruited as the executive chef for Tucson County Club in 2005, I believe. I relocated from the D.C. area to accept the position.

WHO IN THE FINE CUISINE WORLD OF ARIZONA ARE YOU WATCHING? AND WHY?

Kevin Binkley, Charleen Badman,  John Martinez, and Obadiah (Obie) Hindman. These chefs are doing some of the finest work in the state of Arizona, in my opinion.

WHAT CHARACTERISTICS MAKE FOR A GOOD CHEF?

Determination, the ability to dust yourself off after a bad play ( like a quarterback after a pick 6), never believe the naysayers. Mute that nonsense.

WHAT CUISINE TYPE OR DISH IS THE HARDEST TO MASTER?

Absolutely south Asian / Indian cuisine is the hardest. Everything we learn in European-based cuisine is almost inverted. In most cookery, you start with all your ingredients and cook everything and reduce to concentrate flavors. In Indian cuisine, you start with a few ingredients and continue to add more over time, increasing volume and building layers of flavor.

ARE THERE CERTAIN THINGS IN YOUR KITCHEN -- FROM TOOLS TO INGREDIENTS -- THAT ARE ABSOLUTELY ESSENTIAL TO YOUR WORK?

A good mixer, blender, and mandoline are essential and a good knife is always required. Ingredients: butter, cream, eggs, and fresh produce. You can make almost anything.

WHO WOULD YOU MOST LIKE TO COOK FOR ON THE PLANET? AND WHAT WOULD YOU MAKE?

Having cooked for presidents and celebrities I have kinda scratched that itch. It was certainly cool to cook a meal under the watchful eye of the presidential steward singeing the container the meal went in, and seeing him run it out to Marine One helicopter. Pretty sure it was a golf cart. The man didn’t run, but regardless wicked cool. Tonight I'm cooking for my son. That’s the most important meal on my radar right now. He's is 15 and we are having Dungeness crab. That’s all I need.

The heat is on!

The winning team from Dante's Fire!

events

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

SEPTEMBER 1ST

Arizona Colors Exhibition

ARIZONA-SONORA DESERT MUSEUM | 7:30 AM

Runs through Oct. 8 in the ASDM Ironwood Gallery

At first glance, you may think that you are looking at a painting or photograph, but in reality, you are viewing a colored pencil work of art that depicts the rich colors and textures of Arizona’s plants, animals, and culture. Hours are 7:30 a.m. to 2 p.m. daily.

SEPTEMBER 4TH

Saguaro National Park Labor Day 8-Miler

SAGUARO NATIONAL PARK EAST | 5:00 AM

The Southern Arizona Roadrunners presents this extremely popular annual run, featuring an 8-mile run around a course looping through a cactus forest in the Rincon Mountains of Saguaro National Park East.  This scenic course and the post-race festivities truly embrace the spirit of the old Southwest, making the 52nd Saguaro National Park Labor Day Run a regional favorite.

SEPTEMBER 5TH

Broadway in Tucson: Aladdin

U OF A CENTENNIAL HALL | 7:30 PM

From the producer of The Lion King comes the timeless story of Aladdin, a thrilling new production filled with unforgettable beauty, magic, comedy, and breathtaking spectacle. It’s an extraordinary theatrical event where one lamp and three wishes make the possibilities infinite. Recurring daily through Sept. 10. Times vary.

SEPTEMBER 6TH

Invisble Theater - I Love to Eat

INVISIBLE THEATRE -- 1400 N. FIRST AVE. | 7:30 PM

Before Julia Child and long before today’s proliferation of cooking shows, there was James Beard, the first TV chef. He brought a love for fine cooking (and a sense of humor) to the small screen in 1946 and helped establish an American cuisine based on fresh ingredients.

Shows through Sept. 17.  Times and dates vary, please check the website.