The FOOD & DRINK Issue
Hope is seeing pink
and it’s brighter than ever.
Pursuing breast cancer cures at the speed of life.
Through early detection, leading-edge science, and personalized treatment plans, we’re making breakthroughs that save lives. And throughout October, we proudly wear pink as a symbol of our promise—bringing hope to everyone facing breast cancer.
1in8
Make an appointment today. cityofhope.org/phoenix women will face breast cancer.
Tania Cortas, M.D., Medical Oncologist and Hematologist
Tastes & Memories
My mom’s brisket.
All I need to do is think about it and I can practically smell and taste it (which is pretty amazing considering I haven’t eaten her brisket in almost 20 years since I’m now a pescatarian!). But it was one of my favorite dishes and one my mom always made for holidays and special occasions. It’s embedded in my memories. When I think of it, I don’t just remember the flavor; I feel the warmth of family, of tradition, of love gathered around the table.
Food and drink hold that kind of power. They’re more than sustenance—they’re anchors for our memories, triggers for our senses, and often the backdrop to the moments that matter most. That’s one of the reasons I love putting together our Food & Drink issue (another perk? The research—yum!).
So here it is, an issue filled with features on foodie locations, amazing recipes, steps for baking perfect cookies, and more.
My hope is that within these pages, you’ll find not just places to eat and drink, but also opportunities to create your own memories—the kind that stay with you long after the meal is over. Maybe you’ll find your own version of my mom’s brisket.
Yours,
MICHELLE GLICKSMAN, EDITOR @CHANDLERCITYLIFESTYLE
October 2025
PUBLISHER
Joyce Selk | joyce.selk@citylifestyle.com
EDITOR
Michelle Glicksman
michelle.glicksman@citylifestyle.com
PUBLISHER ASSISTANTS
Jessica Bush | jessica.bush@citylifestyle.com
Christina Larson | christina.larson@citylifestyle.com
Skye Wagner | skye.wagner@citylifestyle.com
CONTRIBUTING WRITERS
Alison Stanton, Alison Bailin Batz, Micaela Camacho, Georgann Yara
CONTRIBUTING PHOTOGRAPHERS
Lindsay Borg, Sophia DuBois
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Kelsi Southard
QUALITY CONTROL SPECIALIST Megan Cagle
city scene
1: Community on Purpose and One Small Step hosted a Clothing Pop-Up so families could fill bags of donated clothing for back to school. 2: The Amy Jones Group celebrated winning 2025 East Valley Tribune Best Of with a swim party. 3: Cadence Senior Living residents enjoyed a luau full of island-inspired foods, hula dancers, and ukulele music! 4: The Chandler Chamber hosted a Meet & Greet for Acting City Manager John Pombier at Vision Gallery. 5: 2025 Boards & Commissions hosted an Appreciation Event for volunteers. 6: Chandler Center for the Arts awarded Certificates of Recognition to those working hard to support the arts. 7: The team at the Amy Jones Group hosted a fundraising mixer for the kids at ICAN.
8: Cadence Senior Living residents enjoyed a luau full of island-inspired foods, hula dancers, and ukulele music! 9: Casitas of San Marcos donated 55 cases of bottled water to the Chandler Fire Department. 10: Blue 32 treats AZCEND Senior Center women to dinner. 11: Chandler's Filipino community celebrates the 8th anniversary of Buhay Buhay Sa Amerika. 12: Many thanks to the many Back to School volunteers this year! 13: Celebrating the rebranding of Assistance League of East Valley Thrift Shop to Valley Bloom. 14: A ribbon-cutting by the Chandler Chamber celebrated the rebranded Valley Bloom.
business monthly
Animal Medical Center of Chandler
DPC Companies Breaks Ground on Chandler Innovation Park
DPC Companies recently broke ground on the Chandler Innovation Park, a three-building industrial park that will offer approximately 327,776 square feet of premier industrial space. The 21-acre site is at the northeast corner of Arizona Avenue and Ryan Road. The three Class A buildings will range from 39,000 square feet to 190,000 square feet, with flexible layouts for tenants from 20,000 square feet to full-building users. Alcorn Construction is the general contractor and Lee & Associates Arizona is managing the leasing.
Dr. Joshua Russek , DVM Dr. Nathan Goodwin, DVM Andrea Stickland, DVM Dr Adalis Montero, DVM
Photography by City of Chandler/ Abigail Flesher
Kohler Bathroom Design
Leah Powell, Ryan Peters Promoted to Deputy City Manager Positions
Chandler Acting City Manager John Pombier announced the appointments of Leah Powell and Ryan Peters to Deputy City Manager positions. Both are current City of Chandler employees. “Both Leah and Ryan are instrumental to Chandler’s success and this role will expand their opportunities to contribute to our community,“ says Pombier. “As Deputy City Manager, they will address some of the most complex issues facing Chandler, including the future development of housing and infrastructure projects.” ChandlerAZ.gov
The City of Chandler partnered with Keen Independent Research to
City of Chandler Launches
Photography Courtesy of City of Chandler
create a five-year strategic plan for the Chandler Museum. This initiative aims to align the museum’s programs, physical spaces, and partnerships, including its collaboration with the Chandler Museum Foundation, under a shared vision for the future. Through this process, Keen Independent is working closely with city leadership, museum staff, key stakeholders, and the public to develop an inspiring and forward-thinking vision.
Scan to read more
Chandler Tumbleweed Park Pickleball Facility Now Open
Chandler’s much-anticipated pickleball facility opened at Tumbleweed Park in September, exactly one year from the groundbreaking. Located on the southeast corner of Germann Road and Pioneer Parkway, the new facility offers 18 outdoor pickleball courts with LED lighting, restrooms, practice areas, drinking fountains, and a parking lot. The facility is open during regular park hours daily. Courts are available daily for walk-in use unless reserved for city programming. ChandlerAZ.gov
CONTINUED >
Arizona Educators Can Score a $500 Classroom Grant
Through the SRP Touchdowns for Teachers™ program, two Arizona educators will be selected to receive a $500 grant every time the Arizona Cardinals score a touchdown during the regular season. Now in its seventh year, this partnership between Salt River Project and the Arizona Cardinals helps teachers provide essential classroom needs. Grants can be used for anything from basic supplies to hands-on learning tools. Applications are available at SRP.net/teacher
ARTICLE BY MICAELA
BY LINDSAY
WHERE CHANDLER MEETS THE MIDWEST
Walk through the doors of Von Hanson’s Meats & Spirits in Chandler and the aroma of smoked sausage and sizzling ribeye is the first sign you’re not in an ordinary grocery store. Glass cases gleam with cuts of beef, pork, and chicken, while the staff greets customers by name. It feels like stepping back to a time when the neighborhood butcher shop was the heart of the community, but with shelves stocked with craft beer, wine, and artisanal sauces, the shop is equally modern.
That balance between old-fashioned service and contemporary tastes is no accident. Von Hanson’s calls itself “The Butcher Shop for the 21st Century,” and for more than 20 years, it has carved out a niche in Chandler by offering Midwestern-quality meats, Arizonamade products, and a sense of connection.
“Our idea has always been to give a modern take on what an old-fashioned meat market means,” says Malesha Goode, marketing director at Von Hanson’s Meats & Spirits. “We provide what’s new and trending but with an old-fashioned twist.”
FROM SUITCASES OF STEAK TO A CHANDLER INSTITUTION
The story of Von Hanson’s arrival in Arizona began with snowbirds Martha and Gene Neese.
Longtime customers of the original Von Hanson’s Meats in Apple Valley, Minnesota, the couple retired to Chandler in the early 2000s. Missing the quality they loved back home, they started packing their suitcases with Midwestern meats to share with friends and neighbors.
They quickly realized there was demand for a butcher shop that brought the Midwest experience to the Valley. In 2004, they opened Von Hanson’s Meats & Spirits in Chandler, the first and only location outside Minnesota.
WHAT KEEPS CUSTOMERS COMING BACK
Inside the local shop, customers can have steaks custom-cut to their exact preferences,
from thickness to marbling to flavor. A traditional smokehouse in the back turns out sausages, jerky, and smoked dog bones, all made from in-house recipes.
The ribeye is a perennial favorite for its balance of marbling and flavor. Twice-baked potatoes, made fresh daily, are an easy side dish with a loyal following. And the shop’s extensive sausage selection is a signature.
“We have more than 150 kinds of sausages and brats, all our own recipes,” Goode says.
Beyond the meat counter, the store surprises visitors with deli salads, natural dog food, local craft beer and wine, BBQ woods and chips, and a wide assortment of sauces and spices. Seasonal specialties such as fresh turkeys from Minnesota, prime rib, and pork crown roasts round out the offerings.
SERVICE THAT’S PERSONAL
Goode says the staff takes pride in making sure customers get more than just a cut of meat.
“When customers come in, we ask what the special occasion is and what their needs are,” she says. “We want to help them get the perfect meal.”
“OUR IDEA HAS ALWAYS BEEN TO GIVE A MODERN TAKE ON WHAT AN OLDFASHIONED MEAT MARKET MEANS,” SAYS MALESHA GOODE. “WE PROVIDE WHAT’S NEW AND TRENDING BUT WITH AN OLDFASHIONED TWIST.”
That personalized approach has built loyalty. Customers return not only for the quality but also for the relationships.
“We have customers who have become friends,” Goode says. “We’ve helped people create traditions with our products and been there during life’s ups and downs.”
ROOTED IN COMMUNITY
From the beginning, Von Hanson’s has been part of the Chandler community. The shop joined local chambers of commerce and jumped into sponsoring events and nonprofits.
“We were part of the very first SanTan Oktoberfest in 2008, serving brats in Downtown Chandler, and we’ve been part of it ever since,” Goode says.
In 2014, the team collaborated with Four Peaks Brewing Company on a Kilt Lifter Brat for Tempe Oktoberfest. More recently, they partnered with the Arizona Coyotes during the 2023-24 season and participated in Barrett-Jackson events.
The shop has also supported the Boys & Girls Clubs and other community organizations.
“We really try to make a big impact,” Goode says.
RECOGNITION AND LOOKING AHEAD
Over the years, Von Hanson’s has received numerous local awards that reflect the loyalty of its customers. It has been named Best of Chandler and Best of the East Valley multiple times and was honored as Small Business of the Year by the Chandler Chamber in 2024.
Even after two decades in Chandler, the shop continues to evolve. Whether it’s adding new sausage recipes, expanding its selection of Arizona products, or deepening its community partnerships, Von Hanson’s Meats & Spirits is committed to keeping things fresh while honoring its roots.
“It really comes down to quality and customer service,” Goode says. “That’s why people keep coming back.”
For locals, that combination of Midwest heritage and Arizona spirit has made Von Hanson’s more than a butcher shop. It’s a place where food traditions, old and new, are passed from one generation to the next.
VonHansonsMeats.net
We work mainly with women who find themselves suddenly single.
Women who are scared.
Women who feel like they don’t know anything about finance.
Women who don’t want to be taken advantage of.
Women who don’t want to be judged.
Women who just need someone to help.
I work with women who come in heavy and leave my office lighter.
That’s the NOWFinancial way.
SWEET SUCCESS
After Nursing School, Disney World, and Modeling, Pastry Chef Charles-Laurent Lelièvre Savors His Dream Career
ARTICLE BY GEORGANN YARA | PHOTOGRAPHY COURTESY OF CHARLES-LAURENT LELIÈVRE
With a chiseled 6-foot-5-inch frame and an irresistible smile, most would assume that Charles-Laurent Lelièvre is an athlete or model rather than a pastry chef.
And the France native, who was a swimmer as a teen and had a modeling career in New York City in his early 20s, is well aware that people would be surprised at first glance.
To use another common culinary expression, they are almost too beautiful to eat. Almost.
“It’s like, ‘Don’t trust a skinny chef,’” Lelièvre says while chuckling. Then he confesses his secret.
“I do eat my own cakes but I have a rule: I eat a little piece but I never bring the rest of the cake home. I don’t have any here,” he says.
With eye-catching colors and attention to detail reminiscent of museum-worthy pieces of art, Lelièvre transforms sweet fantasies into delicious reality with his custom cake bakeshop BonjourCake AZ.
To use another common culinary expression, they are almost too beautiful to eat. Almost.
Since launching in 2022, happy customers have been unable to resist his elaborate confections composed of elements like delicate crêpe layers infused with rich coffee and mascarpone or soft, blush-pink sponge cake infused with rosé champagne and crowned with a velvety buttercream. A vegan peanut butter chocolate cake finished with creamy peanut
butter frosting and topped with silky ganache and roasted peanuts will make even traditionalists forget it has no eggs or butter.
“I feel like it is an experience, a moment in time meant to be savored, not just to be eaten,” he says.
With BonjourCake AZ, Lelièvre is experiencing the professional and personal life he thought was unattainable growing up in the farm town of Cambrai in northern France.
Lelièvre grew up baking cookies and other treats with his grandmother. Lelièvre proved his talent. His parents asked him to make desserts when they had company that they wanted to impress.
“I was known as the little chef in the family,” he says.
But in his parents’ eyes, baking was a hobby and not a viable career. With many bakeries in every village, being a pastry chef was common and not considered lucrative.
Believing a culinary profession was not in the cards, Lelièvre went to nursing school. But after graduating, he realized it was not a fit. He soon felt stifled in nearly every aspect of his life.
“I would work in nursing homes and see people dying,” recalls Lelièvre, who shares that his home life also wasn't great then. But, he managed to incorporate a bright spot amid dark times. “While at school, I was working at Disneyland Paris. This was my little escape.”
This led to Lelièvre getting a job at Walt Disney World Resort in Florida. At his towering height, he was too tall to don a costume, so his job was welcoming guests to the French Pavilion.
While working in a retail store, Lelièvre was discovered by a modeling agency. At 21, he found himself striking a pose in front of cameras and walking runways in one of the hottest fashion capitals of the world.
Four years later, the industry started to lose its luster. He loved the opportunities and adventures modeling afforded him but knew it couldn’t last forever.
With money and freedom, he enrolled in the International Culinary Center of New York City. This enabled him to finally attain his dream of becoming a pastry chef and creating dazzling desserts.
“It was so exciting to find something I like to do. It's like being an artist. I can paint, sculpt, and design it,” Lelièvre says.
He opened BonjourCake in Miami in 2022. In 2024, he and his business moved to the Valley to be with his now-fiance.
When Lelièvre returns home, he now receives a warm welcome from his very proud parents.
Lelièvre and his creations have earned a powerful social media following. It’s not just his photogenic cakes, good looks, or the personality that draws people in. It’s all of the above.
“It was so exciting to find something I like to do. It's like being an artist. I can paint, sculpt, and design it,” Lelièvre says.
“I’m goofy. I don’t like to take myself too seriously. I’m always making fun of myself,” he says. “I like to distract people from the sadness in the world.”
Lelièvre beams with gratitude when receiving messages of praise from impressed customers. He talks about a woman who told him that his cake was better than any of the ones
she had at the many Michelin-star restaurants she had been to.
“I want to bring a smile to people and create memories. Maybe it’s because I worked at Disney, a place of memories and good experiences, and I always have that in my head,” Lelièvre says. “I want them to forget everything that’s going on in the world and have a good time.”
Baked
ARTICLE BY ALISON STANTON
THE OWNER OF AN EAST VALLEY BAKERY SHARES TIPS ON HOW TO BAKE INCREDIBLE COOKIES, EACH AND EVERY TIME
to Perfection
For as long as she can remember, Shannon Melde has loved to bake.
“I specifically remember this ‘wacky cake’ recipe from a baking kit I had as a young child, and I made it constantly,” Melde says, adding that she also has fond memories of spending time in the kitchen with her mom, who she describes as an amazing baker.
“After that, I remember just wanting to create all kinds of baked goods,” she says.
While a brief stint in culinary school didn’t work out as planned, Melde didn’t let it stop her from pursuing her goal of being a professional baker.
Courtesy Shannon Melde
“I am a culinary school dropout, but baking was my absolute favorite course,” she says.
Melde continued to be serious about her passion for baking—especially a chocolate chip cookie recipe that consistently got rave reviews from family and friends.
“People always said I should open up a bakery, but I always laughed it off. After marriage and kids and life settled down a bit, I got the idea to open my home bakery,” she shares.
Melde fulfilled her dream in August 2021 when she opened Sugar and Chip AZ, a made-to-order gourmet cookie bakery that she runs out of her East Valley home.
“I decided to focus on cookies because they are my favorite to make. They are easy to ship and it’s fun to create new flavors,” she says.
Currently, Melde is a “one-woman show” at her home-based business, adeptly handling all the baking, order processing, and shipping on her own.
“I offer curbside pickup and ship within the entire state of Arizona,” she says. “I hope to have my own brick-and-mortar bakery one day, and my dream is to become the next Mrs. Fields!”
Melde offers a variety of flavors at Sugar and Chip AZ, including classic chocolate chip, snickerdoodle, vanilla bean confetti, peanut butter, rocky road, and pineapple upside-down cake.
“Chocolate chip and snickerdoodle are especially popular with customers,” she shares.
To help home bakers create cookies that turn out great every time, Melde offers seven helpful tips:
• Start with the best quality ingredients. “It really does make a difference,” she explains.
• Make sure the eggs and butter are at room temperature before starting to make the dough.
“This will make the dough easier to blend, as well as making it more smooth,” she notes.
• If possible, chill your dough for a few hours to overnight. “This helps the flavor develop and prevents the dough from spreading while in the oven,” Melde says.
• Don’t overmix your dough! “Overmixing will create tough cookies,” she explains.
• If possible, use a scale to weigh the ingredients. “This step will help make the recipe come out consistent,” she notes.
• Make sure the cookies have enough room on the cookie sheet. “Avoiding overcrowding will allow the heat to surround the cookies evenly, which in turn leads to better baking,” Melde says.
• Sift your dry ingredients before mixing. “This will get rid of lumps and create a smoother dough,” she says.
“You don’t need formal training to be an excellent baker,” Melde shares. “By buying the best ingredients you can and following these tips, you can bake incredible cookies that your friends and family will be sure to love.”
SugarAndChipAZ.com
Shannon Melde.
Photo by Sophia DuBois
Courtesy Shannon Melde
Pumpkin Cookies With Cinnamon Cream Cheese Frosting
MAKES BETWEEN 4 TO 6 DOZEN COOKIES
Pumpkin Cookies
INGREDIENTS
• 3 sticks softened/room-temp unsalted butter (1½ cups)
• 1¼ cups dark brown sugar (10 oz)
• 1¼ cups sugar (10 oz)
• 2 tsp vanilla, divided
• 3 large eggs
• 1 can pumpkin puree (15-oz can)
• 4 tsp pumpkin pie spice
• 1½ tsp salt
• 2 tsp baking soda
• 6 cups flour (3 lbs)
DIRECTIONS
Combine softened butter and both sugars and beat until light and fluffy, about 3 to 5 minutes. Add eggs and 1 teaspoon vanilla and beat again until well-combined. Add pumpkin puree, pumpkin pie spice, remaining vanilla, salt, and baking soda. Beat again until well-combined. Add flour slowly, about 2 cups at a time. Beat only until flour has disappeared. Don’t overmix. Use a spatula, and by hand, mix the dough just a few times to make sure everything is combined. Put dough in a fridge-safe container and cover. Refrigerate for a minimum of 2 hours or overnight. Dough may be too hard to scoop right out of the fridge. If so, let it sit out on the counter for a bit until it's scoopable. When ready to bake, preheat oven to 375 degrees. Use parchment paper or Silpat on your cookie sheets to prevent sticking. Scoop using a 30-milliliter (2-tablespoon) cookie scoop. Scoop out 12 cookies onto a cookie sheet covered with parchment paper or Silpat. Bake about 14 minutes, depending on your oven. Take them right off the tray and onto a cooling rack. Cool.
Cinnamon Cream Cheese Frosting
INGREDIENTS
• 8 oz softened cream cheese
• ¾ stick softened unsalted butter
• Pinch salt
• 1½ cups powdered sugar
• 3-6 tbsp milk
• 2 tsp vanilla
• 2 tsp cinnamon
DIRECTIONS
Whip cream cheese and butter together until well-combined. Add a pinch salt. Add 1½ cups powdered sugar, using more or less as needed, slowly, a little at a time. Add milk intermittently, 3 to 6 tablespoons, more or less as needed, 1 tablespoon at a time, alternating with the milk. Beat until it's a spreadable consistency. Add 2 teaspoons vanilla and 2 teaspoons cinnamon. Beat until well-combined. As soon as the cookies are cool, ice them or dunk them. They are good either way!
Shannon Melde. Photo by Sophia DuBois
Courtesy Shannon Melde
Courtesy Shannon Melde
CAPTIVATING COMIDA
ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY BY THE MAGGIORE GROUP
THE MEXICANO ROARS INTO CHANDLER WITH BOLD LATIN FLAVORS, WARM ITALIAN HOSPITALITY
Every now and then I think you might like to hear something from us
Nice and easy.
But there's just one thing, you see … We never ever do nothin'
Nice and easy.
While the one-and-only Tina Turner famously said these words before launching into one of the greatest renditions of Proud Mary ever performed, the iconic quote could just as easily have been said by Joey Maggiore.
The larger-than-life chef and cookbook author has made his culinary presence known in the Valley in a way few have before. He and wife Cristina, a visionary designer, have developed some of the most over-the-top culinary concepts ever born out of Arizona. Hash Kitchen? That would be Joey. The Italiano? Also Joey. And then there is The Mexicano.
First opened in Phoenix in late 2021, The Mexicano debuted in Chandler earlier this year to great fanfare. The vision for the eatery was to create a fiesta of food and drink that blends authentic Mexican recipes with Maggiore’s signature flair for outrageous and unexpected.
As a result, the menu is a celebration of Latin culture at its core, including Oaxaca’s famous tlayudas—commonly called Mexican pizzas—and Jalisco’s slow-braised birria, a flavorful Mexican broth with protein. Some dishes are even served in molcajetes, which are traditional Mexican mortars made of volcanic rock that enhance flavors, keep food warm, and add an element of authenticity to the dining experience.
In true “Chef Joey” fashion, every visit to The Mexicano offers more than just a meal. There is a build-your-own margarita bar with more than 30 toppings from which to choose, and both DJs and stilt-walking dancers several nights a week, plus a new fall menu that boasts guacamole topped with caviar, gold flakes, and mini sopas, as well as chile verde pork empanadas, and zesty ceviche.
TheMexicano.com
Curated by Cristina
The Mexicano is as much as feast for the eyes as the appetite thanks to Cristina Maggiore. Her inspiration for the bold interior was inspired by some of her favorite aspects of the Phoenix location, which she re-imagined after a fire last year. Maggiore worked to make each of the walls inside the eatery come to life. On one wall, there are over-the-top flower and greenery installations that feel as it they are moving thanks to a light projector. On another wall are the skeleton faces that have movement, creating what feels like an optical illusion. Creative lighting, crystals, feather-like tiles, fuchsia and burnt orange accents, and palm leaves add to the ambiance, as does a rich exterior design where bougainvillea line the patio.
Cristina Maggiore, the creative force behind the bold and beautiful interior of The Mexicano.
THE CITY LIFESTYLE MARGARITA
ingredients:
• 1.5 oz Blanco Tequila
• .75 oz lime juice
• .5 oz citrus liqueur
• .5 oz lychee puree
• .5 oz hibiscus syrup
directions:
Step 1. Build ingredients in a shaker tin and add fresh ice.
Step 2. Shake vigorously, and strain over fresh ice in a margarita glass.
Step 3. Garnish with a purple orchid.
Enjoy This Beautiful and Delicious Margarita, Created Especially for City Lifestyle by Abby Kate Larson, Corporate Mixologist
PHOTOGRAPHY BY LINDSAY BORG
CHANDLER CHAMBER OF COMMERCE: a century of connection
Terri Kimble, Chandler Chamber of Commerce President/CEO
Long before the City of Chandler was officially incorporated, Dr. A.J. Chandler understood the power of businesses working together. On April 27, 1912, he founded the Chandler Chamber of Commerce—an organization that has since grown into one of Arizona’s most influential voices for business and community.
Today, the Chamber represents a remarkable network of 1,700 businesses with 175,000 employees. Backed by a diverse 38-member Board of Directors, 26 Ambassadors, and hundreds of volunteers, the Chamber continues to shape the city’s future while honoring its legacy of collaboration.
For entrepreneurs, the Chamber is often the first stop on their journey. In 2024, it helped over 400 small businesses access counseling, networking, and financing opportunities. Its referral groups generated more than $1 million in closed business sales, while innovative start-ups received over $6,000 in cash and prizes to help turn their ideas into reality.
The Chamber also invests in people. Its Leadership Institute, now in its fourth decade, has produced over 1,200 graduates—many of whom have gone on to become civic and business leaders. Every year, the Chamber awards full-ride scholarships to Chandler-Gilbert Community College students, continuing its commitment to education and workforce development.
Its voice also carries weight at the State Capitol, where it monitored 1,700 bills in the Arizona Legislature and directly influenced 64 bills affecting local businesses. This advocacy ensures Chandler remains a thriving environment for companies and employees alike.
Recognized with honors such as Valley Leader of the Year ( AZ Capitol Times) and multiple Zonie Awards for the Chamber’s Ostrich Festival, the Chamber remains a shining example of leadership and impact.
But perhaps the Chamber’s greatest strength is its ability to bring people together, hosting 200+ events each year, including the annual Ostrich Festival, Charity Golf Tournament, Chandler 100, Education Forum, Community Awards, and City Bus Tour. Monthly events include Business After Business, Wake Up Chandler, Chamber 101, Women in Leadership, and many more.
The most popular Chamber event, the Ostrich Festival, is a two weekend event that has a tremendous economic impact, bringing millions of dollars to the local economy. The Chamber has shown that commerce and community celebration do go hand in hand.
For more than 113 years, the Chandler Chamber of Commerce has embodied its promise: We Connect Chandler.
Recognized with honors such as Valley Leader of the Year ( AZ Capitol Times ) and multiple Zonie Awards for the Chamber’s Ostrich Festival, the Chamber remains a shining example of leadership and impact.
Data source: Arizona Regional MLS.
OCTOBER 3RD - 4TH
Rocktoberfest
Dr. A.J. Chandler Park
SanTan Brewing Company is teaming up with Huss Brewing Co. to bring you the first-ever Rocktoberfest. This two-day event features a lineup of live music, craft beers from both breweries, cocktails, German fare, games, and contests. There will also be nonalcoholic brews from Athletic and hard ciders from Ciderboyz. SanTanBrewing.com
OCTOBER 4TH
26th Annual Mariachi and Folklórico Festival
Chandler Center for the Arts | 7:00 PM
This event is presented in partnership with C.A.L.L.E. de Arizona and Maestra Vanessa Ramirez, creating a rich music and dance experience. Affectionately known as “The Queen of Ranchera Music,” Aída Cuevas has spent 50 years as an ambassador of Mexican and Latin American music, captivating audiences worldwide. Accompanied by a world-renowned mariachi ensemble, this performance will transport you straight to the heart of Mexico. ChandlerCenter.org
OCTOBER 4TH
2025 Oktoberfest
201 W. Main St., Mesa
This free celebration moves to its new location for 2025, and runs from 11 a.m. to 9 p.m. Enjoy live music and activities from 4 to 9 p.m., such as stein-holding competitions and a sausage-eating contest. The brewery will also offer promotional discounts from opening until 9 p.m. Guests dressed in traditional Oktoberfest attire can purchase their first stein for $5. PedalHausBrewery.com
OCTOBER 10TH
Contigo Movie Night: Real
Women Have Curves
Chandler Crossroads Harkins
Theater | 4:00 PM
A special screening and panel discussion of the film Real Women Have Curves, a coming-of-age story that explores the cultural and generational tensions within a Mexican-American family in East L.A. With honesty and humor, it follows a young woman balancing her ambitions with family expectations. The story is now making waves on Broadway. ChandlerAZ.gov/events
OCTOBER 16TH
Sonoran Sunset SeriesOutside the Line
Veterans Oasis Park | 6:00 PM
Sonoran Sunset Series is a free outdoor concert hosted at Veterans Oasis Park on the third Thursday of the month. This month features Motown band Outside the Line. The group brings a mix of fun and funky music, making every event a party to remember. Bring your blankets, chairs, and coolers. ChandlerAZ.gov/events
OCTOBER 18TH
12th Annual Save Second Base Pub Crawl
The Uncommon, 1 E. Boston St. 12:00 PM
This event raises money to benefit someone who is currently in her fight against breast cancer. Save Second Base Pub Crawl is a 501c3 approved organization and all proceeds go toward the beneficiary. Tickets include one drink at each of the seven stops on the crawl, a State48 T-shirt, and a grab bag. SaveSecondBasePubCrawl.com
CONTINUED
OCTOBER 24TH
BackFit Classic Charity
Golf Tournament
Whirlwind Golf Club | 8:00 AM
BackFit Health + Spine invites the community to tee off for a great cause at the BackFit Classic. This 4-person scramble supports the BackFit Cares Foundation, funding free wellness education for Arizona students. Enjoy raffles, prizes, and a morning on the green that gives back. Register or make a donation at BackFitClassic.com
OCTOBER 25TH
Pumpkin Dunk - 2025
Mesquite Groves Aquatic Center 12:00 PM
Who says pumpkins can only be picked at a patch? At Pumpkin Dunk, they bring them to the pool! Dive in for a spook-tacular splash where kids can scoop up their very own floating pumpkin. The water is heated! There are also pool games and contests. Registration required; $5 includes admission and a pumpkin. Admission only is public swim pricing. ChandlerAZ.gov/events
OCTOBER 31ST
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. Events include a costume parade, games, activities, and more. Admission into the park is free. ChandlerAZ.gov/events
