I am NOT a good cook.
I make a mean chocolate chip pancake that my kids’ friends all love, and if you’re invited to my house for dinner, it’s because we’re really good friends and you already know it means you’re being served either baked ziti or we’re ordering in.
That said, I love good food. While I may lack the talent to make stunning creations myself, I certainly appreciate how others have it. The flavors, textures, smells, and presentations can be spectacular. And in Chandler, we are blessed to have so many talented chefs at so many amazing restaurants.
Welcome to our Food & Drink Issue, our most delectable issue of the year.
I always love putting this issue together because food doesn’t just nourish our bodies but also our souls—breaking bread with friends and family usually means creating memories.
This year, we feature several fabulous local restaurants, Chandler Fire Department Captain Tom Fooshee (he’s also a baker!), a company that makes stunning tables, local spots we love, and more.
So get your taste buds ready—you’re in for a treat.
And I’ll see you around town at a restaurant—unless I’m home eating ziti!
Yours,
MICHELLE GLICKSMAN, EDITOR @CHANDLERCITYLIFESTYLE
PUBLISHER
Joyce Selk | joyce.selk@citylifestyle.com
EDITOR
Michelle Glicksman
michelle.glicksman@citylifestyle.com
ACCOUNT MANAGER
Christina Larson | christina.larson@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Tanya Lewellen
CONTRIBUTING WRITERS
Alison Bailin Batz, Michelle Talsma Everson, Alison Stanton, Sydnee Wilson, Georgann Yara
CONTRIBUTING PHOTOGRAPHER
Lindsay Borg
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 Eva Tucker
Proverbs 3:5-6
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Tag your Instagram photos with @chandlercitylifestyle
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Aquila Dental is hosting its 2nd Annual Veterans Dental Day on Nov. 10, from 8 a.m.-3 p.m. The event is the dental group's way of giving back to the veterans within the community. Any veteran who calls their office to get scheduled for the Nov. 10 event will receive complimentary dental work, which includes either a dental cleaning, an extraction, or a filling. The company says it is "excited for another year of giving back to our community." AquilaDental.com
The Chandler Law Enforcement Association (CLEA) recently launched a nonprofit to help law enforcement officers and their families. The funds will aid families with immediate financial assistance after the death of an officer, support fallen officers’ children during the holidays, as well as provide educational and travel opportunities for Chandler officers, scholarship opportunities to youth interested in careers in law enforcement, and additional avenues for mental health resources for officers and their families. CLEACharities.org
Dog Haus recently opened a location in Chandler, at 2780 W. Chandler Blvd. The craft casual concept offers an extensive menu that includes gourmet all beef hot dogs, handcrafted sausages, Creekstone Farms Black Angus beef burgers, chicken sandwiches, wings and tenders, local craft beers, breakfast burritos, and even plant-based options. There are also 24 beers on tap and the brand's signature Haus Cocktails. DogHaus.com
The Greenhouse Gardens farmer’s market celebrates its 8th season and opens for business again on Sat., Oct. 14. Greenhouse Gardens is a 4-acre urban farm and farmer’s market that grows seasonal vegetables, herbs, and fruit. Its farmer’s market is held every Saturday from 9 a.m. to noon, October through July. Find an ever-changing array of fresh root vegetables, leafy greens, squash, peppers, and specialty produce. All are naturally grown without the use of chemical pesticides or fertilizers. Facebook.com/ greenhousegardensaz
The National Association of Biology Teachers (NABT), in conjunction with Carolina Biological Supply
Company, presented Miranda Thornton, who teaches biotechnology courses at Basha High School, with the 2023 Outstanding Biology Teacher Award for the state of Arizona. The honor recognizes a teacher who has made invaluable contributions to the profession, enhancing the teaching of biology. Criteria for the award include teaching ability, experience, innovation, initiative, positive student-teacher interactions, and collaboration in the school and community.
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Spike Lawrence Ventures, LLC recently received approval for the construction of a minimum fourstory expansion to the Hilton Garden Inn Chandler Downtown, located on the northeast corner of Oregon and Chicago streets. This site is known as New Square Phase 2. This will allow for the construction of additional hotel rooms, a 3,500-square-foot conference room, additional green space, and parking. This project would create an additional 69 hotel rooms, or 67 if double-sized suites are added.
The City of Chandler created a new speaker series called Chandler Chats, connecting residents, businesses, and other organizations to Chandler elected officials and staff for speaking engagements. Participants can broaden their knowledge about Chandler, meet their elected officials, learn about resources available to the community, and find out how to get involved in projects and programs. A variety of topics are available, as are customized presentations. ChandlerAZ.gov/chandlerchats
Dr. Max Shumake recently joined the team at Aquila Dental. He grew up in Florida, graduated from the University of Mississippi Honors College, and earned his doctor of dental medicine degree from Tufts University. He then went on to further his dental skills and knowledge
by completing an advanced general dentistry residency in Phoenix. Dr. Shumake loves to stay up-to-date with the latest technology and creates genuine connections with his patients in order to provide them with excellent, individualized care. AquilaDental.com
The City of Chandler and Arizona State University (ASU) partnered on the Project Cities Program. This university-community program connects ASU students and faculty with projects and sustainability needs and challenges faced by local community partners. Through it, undergraduate and graduate students will research issues selected by the city, later presenting their innovative solutions, designs, recommendations, and strategies to city staff. The ideas can then be used by city staff to make more informed decisions to move projects, planning, and community sustainability efforts forward.
Vickie Ellexson, a family self-sufficiency specialist with the City of Chandler, was recently named Employee of the Year in the Housing Choice Voucher (HCV) category by the Arizona Chapter of the National Association of Housing and Redevelopment Officials (NAHRO) and the Arizona Housing Authority Directors Association (AHADA). Each year both organizations jointly recognize excellence throughout the state during an awards program held at the Arizona NAHRO confer
fifth time being recognized on this prestigious list over the last six years, and was its highest ranking yet, at #75. The achievement is a testament to their commitment to quality, innovation, and the satisfaction of their valued clients. AlphaGraphics.com
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Dr. Adalis Montero was born and raised in Puerto Rico. She is a Tuskegee University College of Veterinary Medicine graduate and, after, had the opportunity to work with specialty and emergency hospitals. She has a special interest and training in veterinary dermatology. As a Hispanic professional, Dr. Montero is always very excited to communicate with Spanish-speaking clients to help them better understand how to take care of their pets. AMCofC.com
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Chandler resident Susie Wong can truly say that her life was changed by her favorite restaurant.
ARTICLE BY MICHELLE TALSMA EVERSON PHOTOGRAPHY BY LINDSAY BORG
“I’ve been a customer for years; the food tastes like home,” she says about the award-winning Singing Pandas Asian Restaurant & Bar. “Over time, I became close with the owners and staff.”
Wong has been dining at Singing Pandas Asian Restaurant & Bar for years. She used to work nearby at an automotive repair shop and would visit, getting to know former owner Sherry Chen, who performed at the eatery’s unique weekend Legends Showcase with Elvis (Mike Russell).
“Sherry became a mentor to me, and when my former company sold, she encouraged me to stop working for other people,” Wong shares.
In a twist of fate, while she was in the middle of purchasing an automotive repair business, Chen offered for Wong to purchase Singing Pandas instead.
“I grew up in a grocery store that had a little eatery inside and worked in the restaurant industry for years at the beginning of my career,” Wong shares. “When she offered to sell me Singing Pandas, I thought, ‘Pinch me, this can’t be real.’”
Wong assured loyal customers and staff that the only changes made to Singing Pandas would be to help the business grow—like an updated website and adding third-party delivery options. The authentic food, quality service and staff, and one-of-a-kind entertainment stays—in fact, kitchen manager Wobin “Benny” Chen, the brother of the former owner, is still there.
“The previous owners built this restaurant from the ground up,” Wong says. “They have changed my life, and the delicious food and entertainment will continue.
“Old friends who found out through social media that I now own the restaurant come in, and my family has been amazing as well—finding me panda decorations and visiting all of the time,” she adds.
A true family affair, her daughter is now a waitress at Singing Pandas and her husband, with a stage name of Valomark Love, performs as Louie Armstrong nightly.
“Sherry and this restaurant have truly changed my life,” Wong says. “She [Sherry] recently wrote me an e-mail saying, ‘You know that I’ve truly wanted you to be successful since I've met you, even more now than anyone else.’ I keep that close to my heart and hope that my gratitude shows as we continue the success they built.”
SingingPandasChandler.com
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
“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.” -Daniela Vizcarra
CHANDLER FIRE DEPARTMENT CAPTAIN TOM FOOSHEE TOOK UP BAKING AS A FUN HOBBY. BUT IT SOON BECAME SO MUCH MORE
ARTICLE BY GEORGANN YARAFooshee won his episode with his Triple Play Cupcake, which featured vanilla and lemon sponge cake filled with blueberry compote and topped with a blueberry Swiss meringue buttercream. Judges expressed surprise at Fooshee’s high talent and skill level for someone who, at the time of the competition, had been baking for only 13 months.
This earned him a spot in the finale against the season’s four other episode winners. For this, Fooshee crafted a calamansi muffin filled with cream cheese, topped with streusel, and drizzled with a calamansi-infused glaze. The inspiration was the citrus that’s native to the Philippines, where Fooshee’s mother and wife hail from.
PHOTOGRAPHY BY LINDSAY BORG
For more than 20 years, firefighting has been a huge part of Tom Fooshee’s world.
But for the last couple of years, the high-octane, lifesaving career has shared the spotlight with a slightly less machismo-laden passion of the Chandler Fire Department captain.
Everyone has heard the firehouse cooking stories. However, the veteran first responder has taken kitchen duties to a new level as a professional baker specializing in cookies, cakes, and pretty much everything sweet.
Instagram images of intricately decorated confections captured business and the attention of casting agents, resulting in Fooshee’s appearance on the Magnolia Network’s Silos Baking Competition in May.
“I think people enjoy seeing a dad, seeing a big guy with tattoos who’s a firefighter that’s man enough to go out and learn something like baking. A lot of what I do is not masculine. It’s very dainty, very flowery,” Fooshee says while chuckling. “I think people like that juxtaposition.”
Fooshee finished second. However, his calamansi confection wowed judges, including celebrity chef judge Andrew Zimmern, who personally loves the fruit.
Fooshee was always athletic, playing football in high school and rugby at Arizona State University, where he earned his degree in exercise science and wellness. As far as he can remember, he always wanted to be a firefighter.
“Being a servant and making a positive impact on people’s lives, those are things that don't seem like work,” Fooshee says. “I always felt good helping other people.”
When his daughters entered their teen years and started having their own lives, Fooshee found himself with more time on his hands than he was used to.
Fooshee loves desserts, his “Achilles heel,” as he says. But there aren’t many bake shops near his home in Queen Creek. He wondered why a long drive was required to procure a good slice of pie or cake.
Then, Fooshee realized a way to answer his sweets calling while also finding a way to spend his free time.
He found a cooking class that accommodated his work schedule and started with one that focused on macarons—his wife’s favorite cookie. He loved the experience and was pretty good at it. This led to more classes, and lots of at-home baking and posting of his creations on his Instagram, @beefcakebakeraz.
Fooshee baked for family and friends, but his photos captured the attention of prospective customers who wanted to order personalized cookies for special occasions.
Fooshee was hesitant. The idea of someone paying for his baked goods added an element of pressure. However, he gave it a try. Soon, he was making custom-designed iced sugar cookies for the holidays and graduation season. He was booked to the point that he had to stop taking orders for a while.
Today, Fooshee finds himself doing something completely different from what has filled his last two decades—and not only succeeding in it but loving it.
“You’re in a rut, and then something like this happens, and you realize what you are capable of,” Fooshee says. “People can order their cookies and cakes from wherever they want, so I feel really touched when people want to order from me … food always brings people together.”
Instagram.com/beefcakebakeraz
and Other Custom Furniture
The stunning expansive dining tables and bars crafted from Arizona hardwood that elicit jaw-dropping responses have become a signature trait of Ironwood Mills' custom furniture. However, the creativity, skill, and occasional problem-solving required to make dreamy culinary furnishings come to tangible reality is what lies beneath the mesquite, eucalyptus, or one of the many hardwood species cultivated by Ironwood Mills.
This, paired with a knack for finding nature's treasures in unlikely places, is where Ironwood distinguishes itself from the sea of creators, under the watch of founder and veteran craftsman Scott Mills.
“He’s magical that way,” says Ironwoods co-owner Leah Bosworth, Mills' partner in business and, for the last 16 years, in love and life.
Mills' magic is experienced by guests at some of the state's most popular restaurants. Buck & Rider’s newest location in Gilbert features a 16-foot teak table crafted to the owners’ specifications, and Elote in Sedona (Ironwood's first restaurant client) flaunts a community table with medallion and copper inlay in eucalyptus. The Vig at McDowell Mountain is also among the dozens of restaurants that showcase Ironwood’s works.
Homeowners with an eye for art seek out Ironwood to transform their kitchens, bars, and dining rooms into personalized galleries.
“The people who come to us and work with us are pretty open. They want something unique and to be part of the creative process. And they give us a lot of freedom,” Bosworth says.
One client wanted an 8-foot by 8-foot dining table with a large leaf in the center so he could step into the open space and serve his family in a 360-degree fashion. Mills diligently fulfilled his request.
Currently, Mills is working on a dining table for a couple who happened to own a flower shop in the building that houses Ironwood Mills and Bosworth’s yoga studio 30 years ago. Mills is building it with one leaf and two dropdown pieces, so it can expand to 12 feet long when they have their big family in town, and then retract to a 5-foot by 5-foot square when it’s just the two of them.
One client’s home was featured in Dwell magazine. She was doing a remodel and Mills took the trees from her property, processed them, and used the urban lumber to make her new dining room table and stair treads.
Often, creativity is what makes a client’s dream come to life. This involves piecing together wood pieces with other materials to elegantly create the large pieces they crave. Distinctive looks are made by inverting the live edge on a slab, or by filling cracks with epoxy for a dramatic effect.
“It's why our pieces end up being so unique. We use what we have, and sometimes we are forced to get creative,” Bosworth says. “It’s a collaboration between a client’s vision, our craftsmen, and the material.”
The union of Bosworth and Mills has proven to also be quite the solid collaboration. The pair met while she was bartending at an Arcadia-area restaurant and a friend brought in Mills, who had just moved to the city to finish building a 7,000-square-foot house on Camelback and Arcadia.
After their first date—a ride on Mills’ BMW motorcycle through the desert—they were inseparable.
“It was one of those perfect summer nights in Phoenix. I remember feeling really at home with him,” Bosworth recalls. “I would say it was love at first sight.”
A longtime yoga instructor, Bosworth opened her Ironwood Yoga Studios in a cool warehouse with 18-foot
ceilings and mountain views. There happened to be a shop in the back of the studio space. Using that shop as a home base, Mills, a lifelong construction pro, helped Bosworth build it out with fun and cool materials.
One thing led to another, and Ironwood Mills was born.
“He’s a treasure hunter by nature … he found logs headed for the landfill, bought a sawmill, started building furniture, and it took off from there,” Bosworth says.
Bosworth took on admin and website duties for Ironwood Mills. When the pandemic forced her yoga classes online, Bosworth slowly focused more attention on Mills. Today, the yoga studio is her side gig, and she is a full-time partner in the woodworking business.
“We built this really beautiful community,” Bosworth says. “Scott and I create well together. Whether it’s cooking dinner or building a business, there is something about us that balances the other out, and we end up creating something really special.”
The material Mills works with is urban lumber, raw, unfinished natural wood grown in Arizona. This is much different than what's commonly termed as “reclaimed wood,” which has already been processed and typically obtained from another structure, like a barn door or cabin wall.
All the wood Mills uses is rescued and diverted from the landfill—trees that have succumbed to disease, invasive species, or development. After he collects and mills the logs, they kiln dry the slabs and display them in the shop. Mills’ focus is on 10-15 different types of wood, most of which are new to clients.
“People tend to be drawn to what they know. They aren’t aware of the species we have here in the Valley,” Bosworth says. “Sometimes people think they want walnut because it's what is familiar. We can tweak certain species to look like walnut, but what is more exciting is when people start to discover the beauty of the hardwood we have right here. For example, acacia has rich color and grain patterns, eucalyptus offers a lot drama, and olive is to die for.
“I love what we do. We love the creativity, craftsmanship, and giving these trees a second life,” Bosworth says. “And to really build a community … we love all of that.”
IronwoodMills.com
“Scott and I create well together. Whether it’s cooking dinner or building a business, there is something about us that balances the other out, and we end up creating something really special.”
Discover a variety of unique and family-owned restaurants in Chandler and the East Valley area. Skip the corporate chains and support small, independently owned restaurants and franchises that make the Arizona dining scene so special. Indulge in delectable and tasty sweet treats with cookies and Mexican ice cream pops, or enjoy authentic Italian and Mexican cuisine. For a savory snack, treat yourself to a fine food and wine basket. With a vast variety of options, there’s something to satisfy everyone’s taste buds.
These Chandler and East Valley business owners have turned their dreams into reality and are sharing their love of food with the community. They make the area a culinary hub with innovative twists on classic dishes and cherished family recipes.
Whether you’re a Chandler local looking for a new favorite spot or just visiting the East Valley looking to experience local flavors, these locations provide delicious culinary creations sure to help anyone expand their palate and get a taste of life in Chandler.
Celebrate the Southwest’s Hispanic heritage with traditional and inventive Mexican dishes at Moreno’s Mexican Grill. While this family-owned spot offers traditional favorites, the house specialties, including Moreno’s Mexico City street tacos, Sonoran Style Hot Dog, and the fan favorite Durango Chile Relleno, have made this spot a local staple. In addition to lunch and dinner, it also serves breakfast, including strawberry pancakes, French toast, and more.
MorenosMexicanGrillAZ.com
Whether you’re looking for a snack; gourmet foods like crackers and spreads; homemade caramels; wine; beer; or a gift basket for holidays, birthdays, or just because, d’Vine Gourmet has you covered. This business features a variety of local brands like Kettle Heroes Artisan Popcorn, Desert Provisions, and more. It also has merchandise and non-edible gift items for its unique Arizona-themed gift baskets that can be enjoyed by both locals and visitors alike.
Stores.DVineGourmet.com
Take your taste buds on a trip to Naples, Italy without leaving the Valley with Bella Gusto Urban Pizzeria. This locally-owned pizzeria offers a variety of authentic Italian dishes made with the freshest ingredients. Pair traditional Spaghetti & Meatballs, Chicken Marsala, or Tuscana Pizza with a curated selection of fine wines for a casual dinner with friends or date night with your amore. Reservations are recommended.
BellaGustoAZ.com
Although it’s fall, the unrelenting Arizona temps mean you can always go for a frozen treat. Paleta Bar serves gourmet Mexican paleta pops. Paleta is an ice pop typically made out of fruit, and topped with sweet or savory snacks like Oreos, peanuts, or seasonings like chili powder. This locally-owned franchise has a variety of flavors, toppings, and other menu items like fruit cups, paleta shakes, nachos, elote, and agua frescas. ThePaletaBar.com
This made-to-order home bakery can satisfy your sweet tooth cravings with classic chocolate chip cookies and snickerdoodles or more innovative treats like the Rocky Road and Pineapple Upside Cake Cookies. The menu offers both classic and unique cookie flavors that can be ordered by the dozen and picked up curbside in Scottsdale. Enjoy some home-baked goodness without the home-baked mess with Sugar and Chip AZ gourmet cookies.
SugarAndChipAZ.com
ELLIOTT’S STEAKHOUSE OFFERS ELEVATED EPICUREAN ELEGANCE WHILE HONORING ITS ICONIC CO-FOUNDER
ARTICLE BY ALISON BAILIN BATZ
Since opening the doors of their first concept—The Brickyard Downtown—in 2016, Gavin Jacobs and Chandler icons Jackie and Elliott Hall have been focused on serving the local community by creating delicious destinations for visitors and locals alike, welcoming all through their doors as if already friends.
This focus and Brickyard’s success led to the opening of Hidden House in 2019, and then post-pandemic, the announcement of two more Chandler concepts from the team in coffee, beer, and wine restaurant Maple House and the new Elliott's Steakhouse.
“Maple will open by year’s end after the summer’s record-breaking heat delayed us a bit, and we are very proud to be up and running at Elliott's
Steakhouse, a true high-end seafood and steakhouse that will continue to raise the bar of the culinary reputation in our great city,” says Operating Manager Michael Regan.
The 6,500-square-foot restaurant with 1,000 square feet of private dining space is as much an architectural marvel as an epicurean one.
“Elliott’s is located in the Rowena Theater building, which dates back to the silent movie era in the 1930s and was Elliott Hall’s favorite spot to see films while growing up in the 1940s,” says Regan. “To honor the theatre, we stripped it during the design process to expose the gorgeous brick from its heyday, complementing it with black steel; dark woods; and modern, masculine fixtures and accents.”
One of the most impressive focal points in the restaurant is the 47-foot bar, which has four 14-foot arches that come together to create what is as much an art installation as a functional space for spirits from around the world.
The kitchen is co-led by Executive Chef Nick Gibbs, whom locals will know from The Brickyard, and Corporate Chef Brent Tratten, who also heads Hidden House. Together, they have developed a menu that is equal parts classic and experimental, including a raw bar, dry-aged steaks from the lauded Meats by Linz, seafood and shellfish flown in fresh several times a week, and epic sides made using local ingredients when possible.
Bar Manager Michael Testa developed the impressive cocktail menu with direction from Regan, a veteran bartender.
“We have a line of classic cocktails using high-end spirits, and given I am a big whiskey guy, we took great care in hand-selecting several barrels to age and use in our Old Fashioned offerings,” says Regan. “We also wanted to continue to celebrate the creativity in cocktails for which we have become known at The Brickyard and Hidden House, so we have eight specialty cocktails made with no limits except our own creativity.”
With these, expect everything from a martini fat-washed in olive oil to whiskey cocktails made with house pecan bitters and pecan smoke. There are also 130 wines on the current menu, with plans to eventually expand to about 300.
Then finally, there is the name.
“In 2022, as we were making this restaurant a reality, Elliott Hall passed away,” says Regan. “Elliott’s is named to honor our friend, partner, and true steward of Chandler for his entire life.” ElliottsSteakhouse.com
“We have a line of classic cocktails using high-end spirits, and given I am a big whiskey guy, we took great care in hand-selecting several barrels to age and use in our Old Fashioned offerings.”
Sterling Jones grew up on a horse ranch.
“I never knew anything other than seeing horses every single day of my life,” he says. “It’s not like I went and sought out horses—they were just always there. My entire family did stuff with horses in some capacity.”
In his early 20s, Jones left all of that behind when he moved to Los Angeles to become an actor. He found success, with credits that now include movies and television shows such as Barbie, Grey’s Anatomy, Found, Call Me Kat, and NCIS—among many others.
And randomly, yet perhaps fortuitously, his acting career brought him back to horses.
“I had been in a big movie called Lone Survivor,” he says. “Because of that, I was invited to a polo event, where I met Melissa Ganzi.”
Ganzi, one of the world’s most renowned female polo players, noticed a photo of Jones doing a handstand on a horse—back from his horse ranch days—on his Facebook page and invited him to do a polo class.
“She was like, ‘If you can do that, you can play polo,’” he remembers.
He went and, as he says, “was bit by the bug.”
Now, Jones balances playing polo with his acting career—and both are thriving.
In fact, he’ll be in the Valley to play in The Bentley Scottsdale Polo Championships: Presented by Talking Stick Resort on Sat., Nov. 4 at WestWorld of Scottsdale.
“I love the game so much,” Jones says. “It’s just so much fun.”
This now-12th annual event features star-studded teams from around the world. In addition to Jones, America’s premier polo player Nic Roldan, the Ganzi family, Ricky Cooper, and more will be on the field. This year’s lineup includes teams from Texas, Wales, New Orleans, PRIDE USA, USA Women’s All-Star team, Aspen Valley, and two teams from Arizona.
It also includes events such as the Canine Couture Fashion Show and The World’s Longest Catwalk Fashion Show. There will also be displays by BarrettJackson, Bentley Scottsdale, and more.
Riot House Polo DayClub and Grimaldi’s Pizzeria Disco also return this year, as does the Million Dollar Mingle organized by former NFL star AC Caswell.
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 cureall, 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 these simple recipes.
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.
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 chopped walnuts or pecans
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.
This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.
• 1/4 red onion, sliced
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• Sliced sourdough bread
• 1-2 tablespoons butter
• 4 ounces Brie, sliced
• Fig jam, or preferred choice of jam
• 1 Granny smith apple, sliced
• Arugula
• Thinly sliced ham, optional
Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!
This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.
INGREDIENTS:
• 4 tablespoons butter
• 2 cups Granny Smith apple, chopped
• ¼ cup pecans or walnuts
• 1/3 cup apple juice
• 3 tablespoons brown sugar
• 3 tablespoons dried cranberries
• 1 teaspoon lemon juice
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
INSTRUCTIONS:
Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!
This fall classic is the perfect treat for a cozy fall dessert.
Filling:
• 6-8 apples, peeled and sliced
• ½ cup dark brown sugar
• ¼ cup flour
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
Topping:
• ¾ cup flour
• ¾ cup dark brown sugar
• 1 teaspoon cinnamon
• ½ cup cold butter cubed
• 1 cup oats
• ¼ cup pecans, chopped
Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.
OCTOBER 1ST-21ST
VISION GALLERY
Taking inspiration from the solo albums of hip-hop artists, Edgar 8ahau Fernandez uses this exhibition to showcase his commitment to his craft and display his artistic growth since his first solo exhibition. He invited a group of artists with diverse talents to collaborate on the exhibited pieces, adding new perspectives and context to his artworks. VisionGallery.org
OCTOBER 1ST-22ND
Aliento a Tequila
CHANDLER MUSEUM
This exhibition explores and celebrates the landscape, culture, and traditions that gave birth to tequila, Mexico’s national drink. In this series, photographer Joel Salcido includes the original distilleries that founded the industry, as well as several artisanal tequileras committed to the traditional ways of making tequila from harvest to bottle. Salcido traveled across Mexico’s state of Jalisco, to capture his images. ChandlerMuseum.org
OCTOBER 7TH
The 24th Annual Mariachi and Folklórico Festival
CHANDLER CENTER FOR THE ARTS | 7:00 PM
This CCA festival, presented in partnership with C.A.L.L.E de Arizona and Maestra Vanessa Ramirez, creates a music and dance experience rich and vibrant in the history of Mexico. It features the music of Alan Ponce, Deyra Barrera, Herencia Mexicana Arizona, the ensemble of Mariachi Sonido de Mexico, and the all-female group Mariachi Lindas Mexicanas. These mariachi groups will be accompanied by folklórico dancers from Ballet Folklórico Quetzalli-AZ. ChandlerCenter.org
OCTOBER 13TH-15TH
Wild West Music Fest
COPPER SKY RECREATION PARK, MARICOPA
This music festival features such names as rap star Nelly, country pop artist Filmore, hip-hop and pop star Flo Rida, and country and pop artist Deanna Carter. The festival is for all ages, and features national and local musical performances, food truck and vendor options, and interactive attractions that pay tribute to the early stagecoach days of the city. WWMFest.com
OCTOBER 14TH
ARIZONA BILTMORE | 6:00 PM
The 6th Annual Gateway for Cancer Research Vino con Stelle is hosted by Gateway Founder & Chairman and Vice Chair, Mr. Richard J Stephenson and Dr. Stacie J. Stephenson, and will include an evening of wine under the stars. The premier food and wine experience is in support of vital cancer clinical research. GatewayCR.org
OCTOBER 14TH
SHERATON MESA HOTEL AT WRIGLEYVILLE WEST | 5:30 PM
Listen to success stories of healing and celebrate the impact Cece’s Hope Center has made on young women who are survivors of human trafficking. There will be engaging opportunities to support crucial programs and services provided to this vulnerable population by participating in a balloon burst, paddle raise, and live auction. CecesCenter.org
OCTOBER 15TH
CHANDLER CENTER FOR THE ARTS | 3:00 PM
Enjoy an unforgettable afternoon of music that celebrates 100 years of Disney with the syncopated rhythm and complex harmonies that only jazz can deliver. A five-piece band, led by Sean Mason, complements the voice of singer-storyteller Kim Nalley to bring these beloved, nostalgic songs to life. ChandlerCenter.org
OCTOBER 22ND
10th Annual Center Stage Fundraising Event, Presented by Big Two Toyota CHANDLER CENTER FOR THE ARTS | 12:00 PM
At this year’s Center Stage fundraising event, you'll feel like you were transported to the French Quarter of New Orleans. Enjoy brunch and refreshing cocktails from Robert’s Catering. After brunch, experience the joy that is New Orleans jazz with an exclusive performance from GRAMMY-nominated Sammy Miller and the Congregation. There will be mystery boxes and the opportunity to donate. ChandlerCenter.org
OCTOBER 27TH
Halloween Spooktacular
DR. A.J. CHANDLER PARK: STAGE PLAZA | 5:30 PM
Gather your lil’ ghosts and goblins and trick-or-treat your way through Downtown Chandler, where you’ll enjoy a family night filled with spirited fun. Find a boo-nanza of spooky shenanigans that are sure to delight ghouls and boos of all ages. There's a Catwalk Costume Parade, games, trick-or-treat stations, and more. Admission into the park is free. ChandlerAZ.gov
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ARTICLE BY JOYCE SELK PHOTOGRAPHY PROVIDED
After opening their car wash, Vivacity Auto Spa, next to their ARCO station on Arizona Avenue and Chandler Heights, Zuhair and Amy Alhaig thought it would be fun to plan a haunted car wash for the community. While it is admittedly a lot of work, the Alhaigs will not disappoint this year, bringing Chandler its 4th Annual Haunted Car Wash.
This year will be bigger and better, with a longer entrance, professional lights and sounds, creepy characters, and designated nights supporting local charities.
Customers can have their vehicles cleaned while enjoying a slow, spooky ride through the car wash. There will be lots of interaction with costumed actors engaging with customers throughout the line, inside the tunnel, and while exiting.
“It is always fun trying to scare teenagers and adults,” they say, though assuring that, “nobody will touch you or grab you. You're sitting in your car throughout the whole process. Unless, of course, your window is open!
“We also want the wash to be family-friendly, and we will leave out some of the scarier aspects if kids are in the car if requested at check-in.”
Officers from the Chandler Police Department will be on hand to direct traffic and ensure everyone’s safety.
The cost is $20 per vehicle, no matter how many people can cram in. It’s open from 6-9 p.m. on Fridays and Saturdays, from Oct. 13-14, 20-21, and 27-28.
