FOOD + BEVERAGE
THE CLUB AND LODGE AT VENTANA CANYON REACHES NEW HEIGHTS
NEW EXECUTIVE CHEF DEVON SANNER HELPS MARK 40TH YEAR
2024/2025 SEASON
SPIRIT GARDEN
NOVEMBER 1-3, 2024
Swan Lake Act II
2024 Footprints at the Fox Winning Work Spirit Garden - Chieko Imada
THE NUTCRACKER
DECEMBER 20-22, 2024
In partnership with the Tucson Symphony Orchestra
FROM TUCSON WITH LOVE
FEBRUARY 14-16, 2025
Rubies - George Balanchine (Premiere)
Romeo and Juliet Pas de Deux - Margaret Mullin
Barrio Viejo - Chieko Imada (World Premiere)
In partnership with the Tucson Desert Song Festival and Tucson Guitar Society
MODERN MASTERS
MARCH 14-16, 2025
Pulcinella Variations - Justin Peck (Premiere)
e
Hibiki - Chieko Imada
Swivet - Andrea Schermoly (Premiere) {Schwa} - Kiyon Ross (Premiere)
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October — The ultimate month of festive transitions
Hello, dear readers!
We are so thankful for your support and encour agement as we enter our third year of publishing. Your role in our journey is invaluable and we couldn’t have come this far without you.
We’ve learned a great deal in this time about the production of this friendly read. After all, we’ve been in this line of work for many, many years.
But we’ve also learned about a secret society right here in the foothills. Yes, that’s right! No, we are not talking about the Arizona chapter of Yale’s Skull and Bones secret society (although we will not rule it out).
The group we are talking about is you, your neighbors, your kid’s teachers, and the butcher at AJ’s Fine Foods. It is the foothills community, a loosely bound but deeply connected community of people who care, who volunteer, donate to good causes, and generally look out for one another.
So, as we prepare for the 2024 holiday season, we hope you will share with us what you are most thankful for this year.
We will assemble these “notes of thanks” in a special feature in our November “Thankful” issue. Maybe you, your kids, or your parents have a small message to share about your school, tennis partner, neighbor, mail person, or florist. The more, the merrier.
Your note can be any length. And anonymous if you prefer.
But please do send your note of thanks to us. Also, we’d also love to see your favorite holiday recipes so we can publish them in the December “Holiday” issue. Please send to jeff.herr@citylifestyle.com. Thank you!
Now, let’s get out there and enjoy football, cooler nights, morning rides around the Loop, Fall sunsets, and desert scents. Now those are things to be thankful for, starting right now.
JEFF HERR, PUBLISHER
October 2024
PUBLISHER
Jeff Herr | jeff.herr@citylifestyle.com
EDITOR
Megan Ewing | Megan.ewing@citylifestyle.com
ACCOUNT MANAGER
Jessica Bush | jessica.bush@citylifestyle.com
CONTRIBUTING WRITERS
Angela Broockerd, Megan Ewing, Jeff Herr, Sybil Velarde
CONTRIBUTING PHOTOGRAPHERS
Carlos Chavez, Janie Jones, Gary Kellner, Steve Pope, Nicci Radhe
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Kelsey Ragain Learn
PONDEROSA CACTUS
YOU KNOW IT’S COOL HERE.
Escape the summer heat and explore the three-million-acre Gila Wilderness, celebrating 100 years in 2024. Silver City has a pleasant climate, abundant sunshine, 339 species of birds, five life zones, and enough precipitation to transform the high desert hillsides into a gorgeous, lush landscape that’s cool from summer through fall.
Ventana
Ventana
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Savory Autumn Eats
AS HEAT SUBSIDES AND APPETITES RETURN, IT'S TIME TO UMAMI LIKE NEVER BEFORE
ARTICLE BY SYBIL VELARDE (WWW.ATSYBILSKITCHEN.COM)
Our desert landscape starts to change this month. Temperatures begin to cool down from the hot days of summer, blending the beauty of the desert with seasonal changes. Now it’s a time to celebrate life, gathering friends around the table. This is why we have a bigger-than-life menu for you to enjoy!
6 Servings
ingredients
• 2 large red beets, all but 1 inch of tops trimmed
• 2 large golden beets, all but 1 inch of tops trimmed
• 5 tablespoons extra virgin olive oil, divided
• 4 oranges
• 1 small fresh fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped Italian parsley
• 1/4 cup hazelnuts, toasted, husked, halved
• 1 small shallot, finely chopped
• 1 tablespoon balsamic vinegar
• Coarse Kosher salt
• Freshly ground white pepper
• 1 1/2 cups crumbled feta cheese.
directions
Preheat oven to 400F.
Place all beets in a 9x9-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat.
Cover the pan with foil and roast beets until tender, about 90 minutes. Uncover and cool completely. Peel beets, cut into 1/2 inch cubes, and place in a bowl, each color on the opposite side, sprinkle with salt and pepper.
Cut off all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets.
Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil.
Season with salt and white pepper. Stir into beet mixture. Mound salad on large platter. Drain remaining orange segments; arrange on salad.
Sprinkle with cheese.
GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL AND FETA
6 Servings
ingredients
• 2 large oranges
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 3 cups vodka
• 2 cups Concord grapes, plus 18 for garnish
• 1 750ml bottle chilled Champagne
directions
Preheat oven to 250F.
Grate peel from oranges onto a baking sheet lined with parchment paper (reserve oranges to moisten rims of glasses). Bake until the peel is dry, stirring occasionally for about 1 hour.
Mix the dried peel, sugar, and cinnamon in a bowl; mash to infuse. Cover mixture. Combine vodka and two cups of grapes in a pitcher. Using a potato masher, crush grapes to a coarse pulp. Add grape juice. Chill until cold, about 8 hours. Moisten rims of 6 glasses with cut sides of reserved oranges and dip into infused sugar. Thread 3 grapes onto each of 6 long toothpicks, divide among glasses. Strain vodka, add 1/4 cup to each glass. Top off with Champagne.
6 Servings
ingredients
• 6 7-to-8 oz beef tenderloin steaks (about 1 1/2 inches tall)
• Coarse salt
• Freshly cracked black pepper
• 3 tablespoons canola oil
• 6 tablespoons unsalted butter, divided
• 4 garlic cloves, peeled and mashed
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 cup finely chopped shallots
• 1/2 cup Cognac or brandy
• 2 tablespoons tawny port
• 3 cups low-salt chicken broth
• 2 tablespoons Dijon mustard
directions
Preheat oven to 250F. Sprinkle steaks on all sides with salt and pepper. Heat oil in a heavy large skillet over high heat. Add steaks and fry until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium rare. Transfer steaks to small-rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl. Return 3 tablespoons of drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season to taste with salt and pepper. Set aside. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
BEEF TENDERLOIN STEAKS WITH MUSTARDCOGNAC SAUCE
Makes 6 ingredients
Walnut Crunch:
• 2 tablespoons honey
• 2 tablespoons sugar
• 1 tablespoon butter
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 6 tablespoons chopped toasted walnuts
Figs and Pastry:
• 1/2 cup sugar
• 1 tablespoon water
• Pinch of salt
• 9 fresh figs, stemmed, cut lengthwise in half
• 1/4 cup unsalted butter
• 1/2 cup ruby Port
• 1 sheet frozen Puff Pastry, thawed
• 3 ounces Stilton blue cheese, diced or coarsely crumbled, room temperature
• Honeycomb or honey
directions
For Walnut Crunch:
Stir honey, sugar, butter, cinnamon and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto a sheet of foil; cool completely. Chop walnut crunch into small pieces.
For Figs and Pastry:
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular).
Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter, and swirl skillet to melt. Remove skillet from heat.
Add Port and let stand 5 minutes.
Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely.
Preheat oven to 350F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8 inch rectangle. Using 3 1/2 inch round cutter, cut 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
Bake tartlets until pastry is puffed and golden, about 30 minutes.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with a cube of honeycomb or drizzle with honey.
WARM BLACK MISSION FIG, WALNUT CRUNCH, AND BLUE CHEESE TARTLETS
6 servings ingredients
• 1 3/4 lbs mixed shiitake, baby portobello, and cremini mushrooms, all cut into 1 1/2 in pieces
• 2 large rosemary sprigs, cut into 1/2 inch pieces
• 5 large garlic cloves, coarsely chopped
• 1/2 cup extra-virgin olive oil
directions
Preheat oven to 500F.
Combine mushrooms, rosemary and garlic in a large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet, sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.
Ventana Sparkles Bright
Ventana Canyon Club and Lodge Marks 40 Years of Excellence
ARTICLE BY MEGAN EWING
PHOTOGRAPHY BY GARY KELLNER AND STEVE POPE
The lodge entrance at sunset
Ventana Canyon Club and Lodge, a true gem nestled into the Santa Catalina foothills, proudly celebrates 40 years of memories, milestones, and magic.
For four decades, Ventana Canyon’s unwavering commitment to excellence has remained steadfast. As a member-owned club and lodge, the focus has always been on delivering exceptional experiences for its club members and guests, fostering genuine friendships and nurturing a vibrant community.
With an array of amenities—from racquet courts and resort pools to a lively
social calendar—the club and lodge continuously offer plentiful opportunities for connection, relaxation, and rejuvenation.
Before Ventana Canyon Club and Lodge graced this land, the Flying V Ranch was established in 1926. Drawn by the Southwestern charm and mild winters, travelers from across the United States flocked to these foothills. This land has long been intertwined with
hospitality and a deep appreciation for the outdoors.
In 1984, part of the Flying V Ranch was transformed into the new Ventana Canyon Club and Lodge. Early developers were dedicated to preserving the natural beauty of this landscape, recognizing the majesty of the Sonoran Desert and the importance of its untouched splendor across 600 acres of rugged rock canyons, winding arroyos and flowering desert.
The opening of the Mountain Course in December of 1984 marked the official beginning of the Ventana Canyon Club and Lodge that we cherish today.
New executive chef Devon Sanner begins his tour of duty
A recent gathering of the James Beard Foundation at the Club and Lodge
TRAVELERS FROM THROUGHOUTTHE UNITED STA OUT THE SOUTHWESTERN CHARMTHESE MOUNTA
For nearly 20 years, the club thrived as a cornerstone of the community. However, in 2003, its future became uncertain when the prospect of selling the property arose. Determined to preserve their beloved club, a group of courageous members banded together, forming the Ventana Canyon Alliance, with a mission to be the premier member-owned club and destination resort in the Southwest - a legacy that continues to this day.
Over the years, the property has flourished with its two spectacular Tom Fazio-designed 18-hole championship golf courses, state-of-the-art tennis and pickleball facility, resort pool and Junior Olympic sized lap pool. In the clubhouse, the fitness center offers the perfect place for a bracing workout, followed by a relaxing massage or facial at the Day Spa. The Ventana Bar & Grill, now under the masterful direction of Tucson’s renowned Chef Devon Sanner, offers a thoughtfully-crafted menu of fresh and flavorful food, cocktails and an award-winning wine list, complete with stunning mountain views.
The Lodge has evolved as well, with 50 spacious, newly refurbished suites ranging in size from 800 to 1500 square feet. This summer, the Lodge became a proud member of Preferred Hotels & Resorts, further elevating the guest experience and aligning with the highest standards of hospitality.
Celebrate 40 remarkable years of Ventana Canyon Club & Lodge by booking your stay today, or take the first step toward joining a vibrant club community by submitting a membership inquiry at ventanacanyonclub.com—where your unforgettable journey begins.
Where a round of golf can be heavenly
ATES SOUGHT AINS
ARTICLE BY JEFF HERR | PHOTOGRAPHY BY NICCI RADHECELESTEALPHOTOGRAPHY.PIC-TIME.COM
Culinary Captain Ventana Canyon Club and Lodge’s
SANNER TAKES THE LEAD AT THE LODGE
Last month, Devon Sanner took the reins as Executive Chef at the Lodge at Ventana Canyon Club and Lodge. His is a journey with deep Tucson roots, global adventure, and a hunger for cultivating great teams and consistent outcomes. Finding excellence as a chef has been his polestar. Hear our conversation below:
Some learning is all about adaptation and resilience: I learned how to execute a soigné dinner for Hollywood directors, corporate sponsors, and the Mayor of Cannes, working with dormitory-style hot plates, a toaster oven, and a few panini presses while cooking in a tent on the beach.
DEVON
YOU WERE QUITE THE YOUNG MAN GROWING UP! EAGLE SCOUT, NATIONAL MERIT SCHOLAR, FLINN SCHOLAR, AND A FINALIST FOR TUCSON YOUNG MAN OF THE YEAR. WHAT MOTIVATED YOU BEFORE HEADING OFF TO COLLEGE? WHAT DID YOU IMAGINE YOU WOULD DO AS AN ADULT DURING THOSE FORMATIVE YEARS?
As a young kid growing up in Tucson, I was inspired by Dr. Jack Copeland, who was doing pioneering work in artificial heart transplants at the University Medical Center. I thought I’d become a cardiothoracic surgeon. In junior high and high school, though, I dove into the humanities and social sciences. I loved studying language, literature, history, government, and philosophy. I envisioned possible careers in foreign service with the State Department, pursuing constitutional law, or running for elected office.
WHAT PROMPTED YOU TO STUDY SLAVIC LANGUAGES? AND HOW DID THAT EVOLVE INTO MASTERING THE LANGUAGE OF FOOD? AND WHY THE SCOTTSDALE CULINARY INSTITUTE?
Growing up in Tucson, I picked up a little Spanish, and in junior high and high school, I studied French. When I got to college in the early 1990s, I wanted to take up another language, and given my interest in the possibility of working in foreign policy or diplomacy, Russian seemed like a natural choice, with the Soviet Union having dissolved.
The Flinn Scholarship allowed me to study in St. Petersburg and Moscow over the summers during my time at the U of A. I became fascinated with the language, culture, and enigma of Russia, and I continued my Russian studies in graduate school.
CONTINUED >
Chef Sanner in his
However, the market for academics in Slavics was dwindling badly, so I defected to a PhD program in language education. After three more years of coursework in that program, I resolved that I had to get some experience as a practitioner. I jumped into a stint in Teach for America, teaching English composition to 7th and 8th graders in South Central Phoenix.
The Food Network was ascending, and cooking took on a new cachet. So, after four years of undergraduate work and seven years of grad school without borrowing a penny, I borrowed about $40,000 for an education at Scottsdale Culinary Institute. This Le Cordon Bleu-affiliated program was turning out graduates who were leaving a mark on the industry, like Silvana Salcido Esparza of Barrio Cafe in Phoenix and Stephanie Izard of Girl and the Goat in Chicago. It was a gamble that broke well for me and opened many opportunities.
IN APRIL 2021, YOU OPENED YOUR FIRST RESTAURANT, ZIO PEPPE (WOW!). BEFORE THAT, YOU SPENT 15 YEARS ALONGSIDE JAMES BEARD AWARD-WINNING CHEF JANOS WILDER. AND LATER AT DOWNTOWN KITCHEN + COCKTAILS AND AS EXECUTIVE
CHEF AT THE CARRIAGE HOUSE. WHAT WAS THAT LIKE, STARTING THE RESTAURANT? HOW DID YOUR EXPERIENCES WITH JANOS SHAPE YOU AS A CHEF?
It can’t be overstated the impact that working with Janos Wilder for 15 years has had on my cooking, my approach to food, and how I look to build community through food. When Janos opened his first restaurant in Tucson in 1983, a couple of decades before I even considered cooking as a profession, he advertised for gardeners/farmers before he advertised for line cooks. He was passionate about sourcing locally and seasonally, highlighting the ingredients that grow here and the flavors that are part of Tucson’s culinary heritage.
Zio Peppe was born of the symbiosis and synergy between my partner, Mat Cable, and me. Mat grew up in the Italian restaurant industry, and I came to the project after spending 15 years working in nouvelle Southwestern cuisine. Having relationships with local partners like the San Xavier Co-Op farm, Mission Garden, Pivot Produce, Native Seeds/SEARCH, Iskashitaa Refugee Network, and a host of other local growers, ranchers, brewers, vintners, and food artisans is a huge part of what makes Zio Peppe unique.
Ben Forbes, breaking it down
YOU ARE A FOUNDER AND AN ACTIVE MEMBER OF THE GASTRONOMIC UNION OF TUCSON. THIS NOT-FOR-PROFIT ORGANIZATION FOSTERS A COMMUNITY OF CREATIVITY, PROFESSIONAL DEVELOPMENT, AND ENGAGEMENT AMONG TUCSON'S TOP CHEFS. HOW IMPACTFUL WAS THE FORMATION OF GUT FOR TUCSON? WHERE DO YOU SEE TUCSON AND GUT IN 10 YEARS? WHAT ARE THE CRITICAL ELEMENTS TO PUSH BEYOND WHERE WE ARE NOW AS A GASTRO-DESTINATION?
The GUT origin story may one day get its own Marvel movie with all the phenomenally talented, admittedly quirky, and undeniably passionate chefs that gave rise to this multiheaded beast. Inspired by Tucson’s designation as a City of Gastronomy from UNESCO (the United Nations Educational, Scientific, and Cultural Organization), a group of local chefs gathered for camaraderie and collegial exchange. We geeked out on being able to learn from one another and do things that we don’t all regularly get to do in our own kitchens, like bringing in butcher Ben Forbes to butcher a whole hog or an elk, or conduct a practicum on fermentation to make hot sauces and Sonoran kimchi. It’s the spirit of conviviality and creative engagement that draws this amazing group of chefs to volunteer for dozens of hours of unpaid labor to create the magic of our GUT dinners and the festivals in which we participate. For many of us, it’s part continuing education, socialization, and therapy.
Embracing the City of Gastronomy designation, the chefs of GUT have amplified Tucson’s presence on the culinary scene. As part of this collegial exchange, we’ve sent chefs to Spain, Brazil, China, Mexico, Turkey, and Italy and hosted chefs from around the world.
Locally sourced, in-season fresh ingredients are the key!
Teaching the world about the richness of our culinary heritage from our 5000+ year agricultural history, the Indigenous foraged ingredients like mesquite, chiltepin, and cholla, the heritage ingredients introduced by Padre Kino and the Spaniards, up through how the immigrants and refugees of our present-day help shape the food scene of Tucson is at the core of what GUT does and part of why more of the world’s eyes have been drawn to Tucson as a culinary destination.
I haven’t yet encountered a chef scene in another city that quite does what GUT does. At a benefit dinner GUT hosted, we paired GUT teams with the absolute pantheon of Tucson culinary legends - Jonathan Landeen, Jim Murphy, Carlotta Flores, Alan Zeman, Janos Wilder, and Donna Nordin. The chefs of GUT share things that a previous generation of chefs would guard as trade secrets to inspire everyone in the culinary community to up their game.
I’m very bullish on Tucson's future as a food destination. Visit Tucson, Tucson City of Gastronomy, and Délice Network have all significantly leveraged Tucson’s food heritage. Food tourism will continue to rise and bolster our local economy, and in turn, that economic growth will create more opportunities for Tucson’s chefs, restaurateurs, and food artisans.
YOUR CULINARY ADVENTURES INCLUDE COOKING AT THE AMERICAN PAVILION AT THE CANNES FILM FESTIVAL AND STAGING AT PRESTIGIOUS RESTAURANTS LIKE TRU, ALINEA, AND MOMOFUKU. WHAT DID YOUR GLOBAL EXPLORATIONS OF FINE FOOD BRING TO YOUR FAVORITE DISHES?
Some learning is all about adaptation and resilience: I learned how to execute a soigné dinner for Hollywood directors, corporate sponsors, and the Mayor of Cannes, working with dormitory-style hot plates, a toaster oven, and a few panini presses while cooking in a tent on the beach. Other learning is about stripping away the superfluous and creating unforgettable flavors without the excess puffery of fine dining, such as my stage at Momofuku Ssäm Bar and Noodle Bar.
My experiences at Tru, and even more so at Alinea, where the cuisine is audacious in preparation time, precision, imagination, and pursuit of perfection. Take thirty chefs, cooks, and stages working 14+ hour days to plate 27 courses of Michelin-caliber food for 70 diners a night; it exceeds passion well into the depths of obsession. It’s transformative.
TAKING YOUR TALENT TO THE LODGE AT VENTANA CANYON, WHERE YOU WILL BEGIN WORKING AS EXECUTIVE CHEF, COULD LEAD YOU TO ADAPT YOUR CUISINE TO A NEW AUDIENCE OF FOOD LOVERS. CAN YOU SHARE AN EXAMPLE OF A CHEF MORPHING TO THE AUDIENCE?
I want to bring consistently excellent food to the Ventana Canyon Club and Lodge that will
resonate with guests and club members. While one’s cooking necessarily adapts to different audiences, the approach to food and the ethos behind the food can remain unchanged.
Several of my culinary heroes have operated varied concepts with differing clientele - Janos Wilder, the eponymous restaurateur of Janos, JBAR, Downtown Kitchen + Cocktails, and The Carriage House, maintained a consistent philosophy and approach to food at the different restaurants. Perhaps the standard bearer for this “same philosophy, different audience” excellence is Danny Meyer, owner of some of the most celebrated highbrow establishments in New York, including Eleven Madison Park, which was at one point named the #1 restaurant in the world in the San Pellegrino rankings, as well as launching Shake Shack - a modest but excellent burger stand that has become a nationwide empire.
It’s not about being all things to all people but about doing things consistently well, with intention and hospitality, and making excellence a habit and a part of the culture. They recognize their teammates for their successes. They all feel a tremendous sense of responsibility to their team to execute at the highest level.
Collaboration and exploration is the GUT difference
Leaders In New Construction
“David and the fine men who work for him are truly professionals. They installed two metal roofs, one for my house and one for my son’s, and did an excellent job.” - Elise H.
Ballet Tucson's New Season Blossoms
A VIVID ARRAY OF CLASSIC AND NOVEL PERFORMANCE TO SAVOR
ARTICLE BY MEGAN EWING | PHOTOGRAPHY BY CARLOS CHAVEZ
ARTIST’S PALETTE | ARTS + CULTURE Spirit Garden features local music and art in celebration of Dia de los Muertos.
Internationally renowned choreographer Andrea Schermoly's electrifying Swiveti premiers in the Modern Masters concert
Tucson's only premier professional ballet company, Ballet Tucson, is gearing up for an exhilarating 2024-2025 season under the dynamic theme, "On the Move." This upcoming season promises a captivating mix of avant-garde works and cherished classics that will delight audiences.
Artistic Director Margaret Mullin has unveiled a season brimming with diverse performances, running with Spirit Garden, featuring Associate Artistic Director and Resident Choreographer Cheiko Imada’s evocative Dia de los Muertos ballet which showcases original designs by renowned Southwest artist Lawrence Lee and music recorded by the celebrated band Calexico in addition to the enchanting Swan Lake Act II. This dynamic concert is followed by the highly anticipated return of their acclaimed production of The Nutcracker, featuring a special collaboration with the Tucson Symphony Orchestra.
Ballet Tucson is set to introduce seven exciting new works this season, expanding its repertoire and offering fresh experiences to its audiences. This expansion is sure to excite our audiences. The line-up includes the electrifying Swivet by international choreographer Andrea Schermoly and Pulcinella Variations by Tony Award-winning choreographer Justin Peck, known for his work on Steven Spielberg’s West Side Story. Other new additions include George Balanchine’s Rubies, and a stunning world premiere by Chieko Imada. Imada's new work, Barrio Viejo, will be a collaborative effort with the Tucson Desert Song Festival and the Tucson Guitar Society, featuring
the music of Chicano music pioneer and Tucson legend Lalo Guerrero.
Also new this season, Ballet Tucson welcomed Christine Peters as the ballet's new executive director. Peters, a Mesa native, grew up immersed in dance, exploring ballet, jazz, tap, and contemporary styles. A transformative dance exchange in China deepened her appreciation for dance as a universal language. She pursued a dance scholarship at the Herberger College of Fine Arts. She gained valuable experience through internships at the Arizona Commission on the Arts, the U.S. State Department, the White House, and New York City’s Department of Cultural Affairs. Peters worked on fundraising campaigns for Miami's Institute of Contemporary Art and Miami City Ballet, helping to raise a combined total of $130 million for the organizations. Now back in Arizona, she’s pursuing an MBA and actively contributes to local organizations like Angel Charity for Children and the Pima County Medical Society Alliance.
For those looking to secure their place for this unforgettable season, Ballet Tucson is now accepting orders for new and renewing season subscriptions.
You can visit ballettucson.org or call 520.903.1445 to learn more. Subscribers avoid Ticketmaster and can take advantage of the flexible options to purchase or change your tickets during the season. Reduce worry and enjoy the show!
CONTINUED >
The season includes the highly anticipated return of their acclaimed production of The Nutcracker, featuring a special collaboration with the Tucson Symphony Orchestra.
Ballet Tucson is set to introduce seven exciting new works this season
SPIRIT GARDEN
Featuring the Swan Lake Act II and the return of Chieko Imada's Spirit Garden.
• Friday, November 1 at 7:00 PM
• Saturday, November 2 at 2:00 PM
• Saturday, November 2 at 7:00 PM
• Sunday, November 3 at 2:00 PM
Leo Rich Theater
THE NUTCRACKER
In partnership with the Tucson Symphony Orchestra
• Friday, December 20 at 7:00 PM
• Saturday, December 21 at 2:00 PM
• Saturday, December 21 at 7:00 PM
• Sunday, December 22 at 1:00 PM
• Sunday, December 22 at 6:00 PM
Linda Ronstadt Music Hall
FROM TUCSON WITH LOVE
Featuring George Balanchine's Rubies and a world premiere by Chieko Imada to the music of Lalo Guerrero in partnership with the Tucson Desert Song Festival and the Tucson Guitar Society
• Friday, February 14 at 7:00 PM
• Saturday, February 15 at 2:00 PM
• Saturday, February 15 at 7:00 PM
• Sunday, February 16 at 2:00 PM
Leo Rich Theater
MODERN MASTERS
Featuring four unique works, including the regional premiere of Tony Award-winner Justin Peck's Pulcinella Variations.
• Friday, March 14 at 7:00 PM
• Saturday, March 15 at 2:00 PM
• Saturday, March 15 at 7:00 PM
• Sunday, March 16 at 2:00 PM
Leo Rich Theater
Everyone loves the Nutcracker. And this year will be even more extraordinary.
Margaret Mullin’s Romeo & Juliet Pas de Deux returns for Valentine’s Day
Christine Peters began as executive director of Ballet Tucson in August
FINALMONTH
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve. Fall’s
most notable comfort meal
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 1ST
Arizona Theatre Company -- Dial M for Murder
Temple of Music and Art -- 330 S Scott Ave | 7:00 PM
Passion runs high in this classic revenge thriller, newly adapted for a modern audience by ATC favorite playwright Jeffrey Hatcher (“Wait Until Dark,” “Holmes and Watson,” “Tuesdays with Morrie,” “Jekyll and Hyde”). Frederick Knott’s nail-biting 1952 play was later adapted by Alfred Hitchcock into the 1954 film. Sundays, Wednesdays, Thursdays, Fridays and Saturdays through October 12. See website for times.
OCTOBER 3RD
NIGHTFALL:
Reign of Terror
Old Tucson -- 201 S. Kinney Rd. Tucson | 6:00 PM
The scares are back at Old Tucson! Experience NINE ALL NEW, terrifying haunts and scare zones, eight new Halloween shows, family-friendly attractions, a new musical in the Grand Palace Saloon, and a SEANCE where you’ll endeavor to resurrect a ghastly corpse. Until 11:30 PM on Sundays, Thursdays, Fridays, and Saturdays through October 27
OCTOBER 4TH
Three Dog NightLive in Concert
Fox Tucson Theatre -- 17 W Congress Street | 7:30 PM
Legendary band Three Dog Night, now in its sixth decade, claims some of the most astonishing statistics in popular music. From 1969 through 1974, no other group achieved more top 10 hits, moved more records, or sold more concert tickets. If you know, you know.
Explore, connect and thrive in our vibrant Life Plan Community, La Posada at Pusch Ridge.
Enjoy the stunning Catalina Mountains, beautifully appointed apartment homes, resort-style amenities and a focus on well-being.
La Posada at Pusch Ridge offers you a home to reconnect with nature, forge lasting friendships and live your best life.
OPENING MARCH 2025
Join us for lunch and discover how you can secure your place in this exceptional community.
Doors open at 11:30 a.m. RSVP today (520) 531-3480
SADDLEBROOKE 2 BALLROOM
38735 S. Mountain View Blvd.
Tuesday, October 8
Wednesday, November 13
Monday, December 2
ORO VALLEY COUNTRY CLUB
300 W. Greenock Dr.
Wednesday, October 16
Monday, November 4
Tuesday, November 19
Thursday, December 12
CONTINUED
OCTOBER 12TH
Mt. Lemmon Ski Valley Oktoberfest
10300 Ski Run Rd. -- Mt. Lemmon | 11:30 AM
Fun for the entire family (sorry, no dogs)! Enjoy authentic Oktoberfest food and beer, live German-style music and dancing, children’s games, and beautiful views with fall colors at Mt. Lemmon Ski Valley in Coronado National Forest. During the event, the sky ride usually runs, and The Iron Door restaurant is open. Until 4:30 PM. Also Sunday the 13th.
OCTOBER 19TH
Discoween Party Kicks off the Haunting
Affinity Kitchens - 2840 E. Skyline Drive | 6:00 PM
Affinity Kitchens is hosting a fun party to drive awareness of the Foothills Club of Tucson and its mission supporting non-profit organizations in the community that directly impact youth in need.
Get ready for a night filled with fun and dancing. No dress-up is required. But there will be great prizes for the best costumes.
Tickets: foothillscluboftucson.org/ our-events
NOVEMBER 1ST
Ballet Tucson: Spirit Garden
Leo Rich Theater -- 260 S Church Avenue | 7:00 PM
The return of this Ballet Tucson masterwork by Associate Artistic Director and Resident Choreographer Chieko Imada has been highly anticipated by local audiences. Spirit Garden is a celebration of Dia de Los Muertos and Tucson’s All Souls Procession, featuring original artwork by notable Southwest artist Lawrence Lee and music recorded by local legends Calexico. Through Sunday with 2 PM times.
