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Sta rting From Scratch O C TO B E R 2 022

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D E C O R AT I N G

CHECKLIST HOLIDAY LIGHTS Choose your holiday lighting color theme and decorate your home within that theme.

SPOOKY MUSIC Put together a playful playlist of favorite songs or invest in a soundtrack of creepy sound effects.

PUMPKINS & GOURDS Display these in clusters around your home.

CARVED JACK-O-LANTERNS Greet guests with a lineup of these lighted hosts on your stoop or porch.

COBWEBS, SPIDERS & MORE Hang cobwebs and spiders in the corners of your room, let bats and banners dangle from the ceiling, and go all-out with festive or frightening decor to create the right atmosphere. Halloween is one holiday when it’s OK to be over-the-top.

COSTUME ACCESSORIES Whether you’re hosting a costume party or not, it’s always fun to have some extra dress-up items around.

SCARY MOVIES Play classic horror films in the background to get guests in the mood.

CAMERA Designate a friend or family member as the party photographer. Set up a photo booth and a few Insta-worthy vignettes.

SETTING THE SCENE

AUTUMN OUTDOOR DECOR Set the atmosphere and spark creativity

October 2022 LIFESTYLE LETTER

PUBLISHER

Robin Belley | robin.belley@citylifestyle.com

Healthy, local, and delicious!

SALES DIR ECTOR

Welcome, Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. Which does not mean we should lose sights of those good habits you picked up after being indoors during the pandemic...right? This month we highlight some of our local, healthy - and delicious - stories from local entrepreneurs working to help us keep those healthy habits. Chef Patino is on a mission to bring salad and healthy food to all, Audrey wants to introduce you to the power of the Chia seed, and Lauren is hoping to re-kindle your interest in cooking from scratch. We included a few recipes for you to try at home, whether you’re cooking for yourself, just your family, or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our taste buds, but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Give it a try! Food brings us all together. Whether we are sharing a meal with loved ones or enjoying a night out on the town, or a well deserved vacay like Nadine and her crew, the time spent while enjoying food is invaluable. As always, thanks for reading, follow us on social, and we look forward to seeing you around town!

AD DESIGNER

Kristy Belley | kristy.belley@citylifestyle.com ACCOUNT MANAGER S

Jen David | jen.david@citylifestyle.com Faith Morello | faith.morello@citylifestyle.com Lori Young | lori.young@citylifestyle.com

Evan Deuvall LAYOUT DESIGNER

Eva Tucker CONTR IBUTING WR ITER S

Lauren Allen, Nadine Bubeck, Robin Belley CONTR IBUTING PHOTOGR APHER S

Chris Frailey, Robin Belley, Lauren Allen, Nicole Leggio, Nick Pane

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich

Note: Some of you have reached out to us to inquire about an offer from a keepsake printing

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

company following the publication of our last issue.. The company offers them a plaque to

ART DIRECTOR Sara Minor

commemorate a feature about a partner, or their business. Do not fall for it! This company

OPERATIONS DIRECTOR Janeane Thompson

is not affiliated with Gilbert City Lifestyle in any way and is infringing on our trademark and

AD MANAGER Chad Jensen

copyrights. If you would like to have a keepsake from one of our stories, please let us know.

WEB APPLICATIONS Michael O’Connell

Better yet, contact one of our local printers like Emily at FastSigns. They can help you out for a much more reasonable price. Your local neighbor will appreciate.

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Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Gilbert City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Gilbert area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Gilbert City Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

accuracy of all information cannot be guaranteed.

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 Listen to the Food

Lifestyle Letter

Chef Daniel Patino is on a quest to show salads can be craveable and healthy food

City Scene

can be for all!

Business Monthly

Local Experiences

Chef ’s Selection

Healthy Lifestyle

Culinary Creations

Maker’s Studio

Travel Journal

Local Limelight

A RTS + C U LTU R E

Party Planning

ENT ERTA I NM E N T

Events

22 Delicious Seeds

How plans to run long distance became the seed of a different journey.

26 Made from Scratch

Local influencer Lauren Allen shares some of her recipes.

32 Tastes Better from Scratch

Influencer Lauren Allen launches a new easy recipe cookbook

O N T H E C OV E R

Photography: Nicole Leggio Apple Crisp recipe from “Made from Scratch”

FO O D + B EV E R AG E HEA LT H + W E L L N E SS FO O D + B E V E R AG E

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

1: Gilbert Chamber Women’s Empowerment Event 2: Gayle Schmidt and Dave Rindfleisch 3: Making New Friends at the Chamber of Commerce Event Photography by Nick Pain

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Evolve Counseling & Behavioral Health Services Romantic relationships are often the foundation of a family. But what happens when the foundation of the relationship begins to get rocky? A relationship can easily get put on the back burner when stressors get high. A great way to think about building a stable and secure relationship is through John Gottman’s Sound Relationship House.

business monthly A round-up of exciting news from local businesses.

The Sound Relationship House starts with building love maps. That means, how well do you know your partner’s world? What are their hopes and dreams? Who are their best friends? The next level is, sharing fondness and admiration. I like to think of this: how are you trying to continue the honeymoon phase? How are you trying to show your partner you love and desire them? The third level is, turning towards instead of away. This means accepting and responding to your partner’s attempts for connection. Next: the positive perspective, which means maintaining a solid friendship in the relationship. The fifth level is managing conflict. How are you working through conflict that comes up in the relationship? Are you able to regulate your emotions if it becomes escalated? Next is, making life dreams come true. Which means finding ways to prioritize and support one another in life aspirations. The last level of The Sound Relationship House is creating shared meaning. This is about building a shared sense of purpose for the future.

All the levels of The Sound Relationship House are critical however it has two very essential pillars: trust, and commitment. These two must be prioritized throughout the relationship everyday. How is your relationship house? What levels might you need to focus on more? Author: Kelsey Fitzhugh, MAS-MFT, LMFT Our Services Include:

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B USIN E SS M ON T H LY

All Hail Farmer Boys’ Limited-Time Chicken Caesar Salad & Wrap! Indulge in the last tastes of summer with this salubrious limited-edition Farmer Boys menu item! Placing priority on the wants and needs of their customers, Farmer Boys listened and brought back the Chicken Caesar Salad & Wrap! Available now until October 31, this infamous recipe features flame-grilled chicken breast, hickory-smoked bacon, hand-sliced avocado, croutons, and shaved Parmesan on a bed of hand-chopped Romaine lettuce, or on a classic tortilla ‘handheld’ style. Photo Credit Farmer Boys

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Air Conditioning & Heating Repair Rocket Space is Rebranding to Modern Moments The team at Rocket SPACE is excited to announce their new name, logo, and website! The venue will now be called Modern Moments, and is dedicated to “celebrating moments that matter.” Rest assured that everything you’ve come to love about Rocket SPACE will remain the same (affordable rates, open vendor policy, convenient amenities, etc.). The team has made vast improvements to the venue spaces, and they are thrilled to host even more one-of-a-kind events!

Maintain

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Photo Credit Modern Moments

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Seasonal maintenance on your HVAC equipment is one of the best ways to prevent sudden brekadowns. HD South - Vintage Camera Exhibit On display from September 12-October 22, vintage cameras, and photography equipment from HD SOUTH’s private collection. Remember when film cameras used to be bulky, and unwieldy, but filled with character? This exhibit is a remembrance of that time, and it aims to spread the love for old school photography to all who view it. These artifacts have never been on display in one exhibit!

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B U S I N E S S M O N T H LY C O N T I N U E D

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Cigna Medical Group changes name to Evernorth Care Group Cigna Medical Group changed its name to Evernorth Care Group as part of Cigna’s new health services business, Evernorth. Evernorth Care Group is nationally recognized for high quality care and exceptional service, with a 96 percent patient satisfaction rating. The group includes 20 health care centers located across the Valley providing primary, specialty, urgent care and virtual care, as well as onsite pharmacies, vision and hearing centers, lab services, and an outpatient surgery center. Photo Credit Evernorth Care Group

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B USIN E SS M ON T H LY

Rob Schneider Film ‘Daddy Daughter Trip’ Exclusively at Harkins Theaters "Daddy Daughter Trip," shot and filmed across Arizona, makes its premiere and debut exclusively at

Harkin's Theaters across the state. A heart-warming family adventure/comedy, the film is live action mixed with animation. "Daddy Daughter Trip" is the story of a 2nd grader’s (Miranda Scarlett Schneider) dream of a funfilled spring break vacation her family can't afford. Film Fully Shot in Arizona Opens on Sept. 30 Photo Credit Evolve Marketing

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Meet Gilbert’s Best Real Estate Agent

MELANIE NEMETZ Your

Gilbert Expert

WE ARE Gilbertonians who are homeowners, business owners, families, parents, friends, neighbors, your local REALTOR®, supporters of the community and local businesses, and champions of supporting causes with a strong focus on foster care. Former Arizona Coyotes Star Shane Doan to Make His Polo Debut

Join us each month as we take a close look at communities throughout Gilbert.

For the first time in Scottsdale’s Polo Party history, a former National Hockey League star will saddle up and hit the grass to play polo and what is often called “Hockey on Horseback.” Former Arizona Coyotes Captain and legend Shane Doan will turn in his skates for riding boots, hockey sticks for a mallet, and the puck for a polo ball to try his hand at polo at the Bentley Scottsdale Polo Championships on Saturday, November 5th

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480.221.3034 www.fosteringre.com

Want to be featured?

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

830 S Higley Rd Gilbert, AZ

Scan Me!

to watch this month’s feature video.

Each Office is Independently Owned and Operated OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

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local experiences The best places and things to do in our area.

Fall is here and we are ready for a foodie experience to usher in the new season. We are sharing some of the best spots around town with great atmosphere, seasonal menus, and amazing outdoor seating. Treat your taste buds this month and get out and experience what our area has to offer.

St ylish & Upscale Foodie Establishments OHSO BR EWER Y: O.H.S.O. park is a massive outdoor playground for adults, kids, & dogs to enjoy. Come hear live music, play a game of corn hole, or just hang out 335 N Gilbert Rd Gilbert, AZ SOTOL MODER N COCKTAIL KITCHEN: Full service restaurant and craft cocktail bar in the heart of Downtown. Situated as the first Roof-Top location in Gilbert, breathtaking views from any seat in the house. 313 North Gilbert Road Gilbert, AZ THE POR CH: The Porch Gilbert is a retro-inspired hangout offering creative pub food, cocktails, games, an array of TVs for watching sports. Offering indoor and outdoor seating, 312 North Gilbert Road Gilbert, AZ JOE'S FAR M GR ILL: Common food done uncommonly well. The best ingredients, sourced locally when possible. They harvest fruit, vegetables, and herbs from The Farm at Agritopia 3000 East Ray Road Gilbert, AZ GAR AGE-EAST: Arizona Farm Winery making and serving great Arizona wine in a comfortable backyard atmosphere. They have a wonderful food menu that complements the wine list. 3000 East Ray Road Gilbert, AZ

Sotol Modern Cocktail Kitchen

Scan for more photos and the full list.

Want to recommend a local experience? Scan the QR code and message us on Instagram.

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Y RO B I N B E

EY H OTO G R A P

LISTEN TO THE FOOD

B LE

CHR

IS FR A

I LE

Location: Waterston North by Tri Pointe Homes 1443 E Rake Straw Lane Gilbert, AZ

CHEF DANIEL PATINO IS ON A QUEST TO SHOW SALADS CAN BE CRAVEABLE AND HEALTHY FOOD CAN BE FOR ALL!

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

THE FIRST SALAD & GO WAS OPENED IN GILBERT, WHERE WAS IT LOCATED? HOW IS THAT GOING? Our first Salad and Go opened on the corner of Gilbert and Guadalupe, and is still widely successful today. I make it a point to visit that location often. It reminds me of what it took to start this adventure and how much work has been put in to get it to where it is today.

chef’s fav + CO B B SA L A D

SALADS ARE NOT USUALLY CONSIDERED A MAIN COURSE FOR A FAST-CASUAL RESTAURANT, WHERE DID THE INSPIRATION COME FROM? This concept came to life inside a fine-dining restaurant. The original founders contacted me to help develop the menu, and my intent was to do only that. However, after becoming involved in the menu development process, I really discovered my passion for the Salad and Go concept and I knew I wanted to do it full-time. From the very beginning, I’ve been involved every step of the way - from the restaurant layout to purchasing produce. However, my passion is in developing recipes to keep our menu craveable and delicious. The rest is history!

YOU HAVE A STELLAR BACKGROUND WORKING IN THE HOSPITALITY INDUSTRY, HOW DID YOU START? I have always loved to cook, and food has made me happy all my life. After serving in the United States Marine Corps, I knew that I wanted to try working in a kitchen. I interned for two years in the U.S. Grant Hotel, I washed dishes and slowly worked my way up to the sauce station. After two years, the head chef shook my hand and handed me a check (the only time I got paid in two years). He told me: “You have it. Go to culinary school or travel the world and see the food.” I took that advice and went to the California Culinary Academy in San Francisco while working at the famous Stars under chef Chris Fernandez. I learned so much from him, like how to layer flavors and that seemingly simple foods can be hard to execute. Likewise, I traveled to Europe to spend some time eating and discovering the flavors of Italy, and I fell in love with the culture and people there. This influenced me to cook the way that I do and led me here to Salad and Go.

YOU'VE MENTIONED HOW YOUR EXPERIENCES IN EUROPE/ ITALY INFLUENCED HOW YOU COOK THE WAY YOU DO. CAN YOU EXPAND ON WHAT YOUR WAY IS? WHAT MAKES IT DISTINCT? Cooking in Italy was life-changing for me. I learned to appreciate how people grow and make the ingredients. It’s a labor

of love - growing everything from basil to raising animals the right way. When I had the chance to walk the fields and see it for myself, it made a huge impact on the way I cook. I treat my food with more respect. I cook with all the elements of the earth and not from a recipe.

DID ANYONE IN YOUR FAMILY INSPIRE YOU TO FOLLOW THIS PATH? Without a doubt my grandmother. As a child, I was always in the kitchen with her, and she used to push me out of the kitchen as I got in the way. One day, she finally asked me to help. The first thing I learned was the difference between sugar and salt - mainly, the importance of not mixing them up - and how to cook an egg. From there, it was the smells that came from the kitchen. I would wake up and know what she was making by the smells. She also showed me how to listen to the food when it was cooking and taught me that this was just as important as seasoning it correctly.

IS THIS SIMILAR TO A SCULPTOR LETTING THE MEDIUM SPEAK TO THEM, OR LITERALLY THE SOUND OF THE SIZZLE OF THE STEAK ON THE GRILL? Both literally and figuratively, if you listen to your food when you are cooking, it will let you know what it needs. The sound of a sizzling pan means it’s hot, which is what you need to get a great sear on meat. When you want to slow cook something like pork shoulder, you want to listen for the slow bubbles

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coming from the side of the pot. If you hear constant bubbles, the heat is too high, and it will dry out your meat. Next time you are cooking in the kitchen, close your eyes and listen… your food will speak to you. You will become a better cook by paying attention to the sounds in the kitchen!

YOU'VE COLLABORATED WITH MICHAEL MINA THROUGHOUT YOUR CAREER, WHAT WOULD BE YOUR BEST TAKEAWAY FROM THE EXPERIENCE? You have to be organized; I cannot say that enough! Your mise en place is the most important ingredient you will ever have. Everything depends on that. Michael is a great organizer and chef. Every day started with a detailed list of what needed to get done, from first to last to what time they needed to be done. I also learned about textures from him. He is a genius when it comes to how to transform simple ingredients to incredible memories using different techniques and the use of mouth feel. He is a people's chef and has a great way of talking to everyone and making them understand food.

IS THERE ANYONE THAT WHEN YOU WERE PREPARING THEIR MEAL THAT MADE YOU EXCESSIVELY NERVOUS FOR THEM TO TASTE WHAT YOU HAD PREPARED? I would say the most nerve-racking occasion for me was cooking at the James Beard Foundation in New York. For chefs, this is a huge deal and a great honor. I was serving scallops that evening, and they never arrived. I had to call some chef friends in New York and thankfully, I was lucky enough to find a local scallop guy that was able to help me out. He saved my life as far as I’m concerned, and we are still good friends to this day. The dinner went great, and I was happy with the results. For me, this was a night to remember, Chef Daniel Bolud took us out after the dinner to all his favorite spots to eat and have some drinks. He even went behind the bar at some point and started making us some beverages. We ended up somewhere in Chinatown by 6:00 am. It was absolutely epic for me.

YOUR FAVORITE ITEM ON THE SALAD & GO MENU IS? My go-to is the Cobb salad. It has everything I love. I'm a big blue cheese fan, and would put our blue cheese dressing up against anyone else's. It's rich and creamy with the perfect amount of blue cheese flavor. You combine that with the bacon and avocado, and you get a fantastic texture, acid, and fatty ratio. I add extra crumbles as well because I just love the flavor of it.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“The sound of a sizzling pan means it’s hot, which is what you need to get a great sear on meat. When you want to slow cook something like pork shoulder, you want to listen for the slow bubbles coming from the side of the pot. If you hear constant bubbles, the heat is too high, and it will dry out your meat. Next time you are cooking in the kitchen, close your eyes and listen… your food will speak to you.”

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

ARTICLE BY ROBIN BELLEY | PHOTOGRAPHY BY CHRIS FRAILEY

DELICIOUS SEEDS HOW PLANS TO RUN LONG DISTANCE BECAME THE SEED OF A DIFFERENT JOURNEY.

H EA LT H Y LIF E ST Y LE | HE ALTH + W E LLNE S S

Sometimes asking yourself the right questions will lead you on a completely different path this was the case for Audrey Martinez. Being active is the key to a healthy lifestyle. Walking, hiking, running, biking, and swimming, are all activities that we can all enjoy in Arizona yearround. Sometimes, all it takes is a little push to get going. “It’s a mental game!” as Audrey says. Having that little bit of extra energy or the right mental stamina can help you overcome the barriers between yourself and the self you want to be. Audrey’s Chia Cookies are a delicious way to gain this extra push.

HOW DID AUDREY’S CHIA COOKIES START? For my 50th birthday, I decided to run a marathon and started researching healthy foods to help me reach my goal. That's how I came across chia seeds, and started testing it. I would just chug a tablespoon of chia seeds with water and go on my runs. I soon noticed that I felt more energized. To test this, I started to use it one week on and one week off, you know. The weeks that I did use Chia, I felt so much more energized. It was a big difference, actually.

WHAT IS IT ABOUT CHIA SEEDS THAT MADE THE DIFFERENCE? Well, it gives you stamina and endurance, it gels up in your stomach and helps metabolize the glucose into useable energy. It releases slowly into your system and reduces the rate of carbohydrate conversion to sugar. If you are a runner, you can just keep going because right around mile ten, you know, you're starting to feel like slowing down, it's a mental sport.

WHAT OTHER THINGS DID YOU NOTICE ABOUT IT? Location: Waterston North by Tri Pointe Homes 1443 E Rake Straw Lane Gilbert, AZ

AUDRE Y MARTINEZ

After a while, I started noticing all the other benefits, like the gut health, hair and nails – everything! I just felt so much better overall. I just thought: “Wow, this is an amazing seed! Gosh, how can I get everybody to eat Chia?” I felt people didn't know what to do with it and thought of putting it in cookies because: “Who doesn't eat cookies?” Everybody is doing blending and shakes, and - to be honest - I don't think they're satisfying.

THIS IS YOUR FIRST TIME AS AN ENTREPRENEUR, HOW ARE THINGS GOING? I got my first batch of cookies in middle of 2018, started getting on the shelves at the local stores in 2019. We did so well in Whole Foods that I'm asking them to take us into California. They are available in Arizona at Fry's on the local product shelf. We're also in a lot of independent stores around the valley, some restaurants, and hotels.

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Gilbert, AZ

1,194 - 1,921 SQ.FT

1,880 - 4,850 SQ.FT

1,836 - 3,979 SQ.FT

2-3 Beds | 2-2.5 Baths

3-6 Beds | 2-4.5 Baths

3-5 Beds | 2-4 Baths

2 Bay garage

2-4 Bay garage

2-3 Bay garage

Walking paths, lakes and pools

Nature trails, parks, play areas and pool

7-acre Central Park, Grand Ramada, pool and clubhouse

Priced from the low $400’s

Priced from the mid $500’s

The prices of our homes, included features, plans, specifications, promotions/incentives, neighborhood build-out and available locations are subject to change without notice. Stated dimensions, square footage and acreage are approximate and should not be used as a representation of any home’s or homesite’s precise or actual size, location or orientation. There is no guarantee that any particular homesite or home will be available. No information or material herein is to be construed to be an offer or solicitation for sale. A Broker/Agent must register their client in person on client’s first visit at each community for a Broker/Agent to receive a commission or referral fee, if available. Not all features and options are available in all homes. Unless otherwise expressly stated, homes do not come with hardscape, landscape, or other decorator items. Any photographs or renderings used herein reflect artists’ conceptions and are for illustrative purposes only. All sales are conditioned upon buyer’s acceptance of the Final Subdivision Disclosure Report (Public Report) for the Community, which will be posted on the AZ Real Estate Department’s website when issued. Our name and the logos contained herein are registered trademarks of Tri Pointe Homes, Inc. and/or its subsidiaries. © 2022 Tri Pointe Homes Arizona, LLC. AZ Broker, Tri Pointe Homes Arizona Realty, LLC (AZ DRE# LC538443000). Arizona Contractor, Tri Pointe Homes Arizona Construction, LLC (ROC No. 172120). All rights reserved.

TriPointeHomes.com/AZNewHomes

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

M A DE

FROM SCR ATCH LOCAL INFLUENCER LAUREN ALLEN SHARES SOME OF HER RECIPE.

ON E PA N JA M BA L AYA INGREDIENTS • 1 Tablespoon oil (vegetable or canola oil) • 1 pound andouille sausage, cut into thin slices* • 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces • 2 Tablespoons all-purpose flour • 2 Tablespoons butter • 1 small onion, chopped • 3-4 green onions, chopped • 2 cloves garlic, finely minced • 3 ribs celery, chopped • 1 medium bell pepper (green or red), chopped* • 1 teaspoon dried basil • 1 teaspoon Cajun seasoning • 14.5 ounce can of diced tomatoes • 1/2 teaspoon granulated sugar • 2 cups low-sodium chicken broth • 1 cup long grain white rice DIRECTIONS 1. In a large skillet with a fitted lid, add the oil over medium-high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides. 2. Remove to a plate. (The chicken doesn't need to be cooked all the way through). 3. Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. 4. Add onion, garlic, celery, and bell peppers and sauté for a few minutes. 5. Add basil, Cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes. 6. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.

ARTICLE BY ROBIN BELLEY PHOTOGRAPHY BY LAUREN ALLEN, NICOLE LEGGIO

7. Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

A PPLE CR ISP INGREDIENTS Crumble Topping: • 2/3 cup old-fashioned rolled oats • 1/2 cup all-purpose flour • 1/2 cup light brown sugar • 1/2 teaspoon ground cinnamon • 1/2 teaspoon baking powder • 1/2 cup salted butter, cut into small pieces Apple filling: • 3-4 large Granny Smith apples, peeled and thinly sliced • 3 Tablespoons salted butter, melted • 2 Tablespoons all-purpose flour • 1 Tablespoon lemon juice • 3 Tablespoons milk • 1/2 teaspoon vanilla extract • 1/4 cup light brown sugar • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg For serving (optional): • vanilla Ice Cream • Homemade Caramel Sauce

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

DIRECTIONS Preheat oven to 375 degrees F. Crumble Topping: 1. In a medium-size bowl, combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling. Apple Filling: 1. (I use a Johnny Apple Peeler to peel, core and slice the apples all at once. It makes the process a lot faster! 2. In a small bowl, stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg. 3. Pour butter mixture over apples and toss to coat. Pour apple mixture into a 8x8-inch baking dish and spread into an even layer. Sprinkle crumble topping evenly over the apples. 4. Bake for about 35 minutes, or until golden brown and top is set. Remove from oven and allow cooling for at least 10 minutes before serving. 5. Serve with vanilla ice cream and homemade caramel sauce, if desired.

CAJUN CHICKEN PASTA INGREDIENTS • 8 ounces Farfalle pasta (or your favorite type) • 2 Tablespoons butter • 3 cloves garlic, minced • 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces • 2 teaspoons Cajun seasoning, more or less, to taste • 4 ounces cream cheese, softened and cut into small pieces • 1 cup milk • 3/4 cup freshly grated Parmesan cheese • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon salt, more to taste, if needed Fresh vegetables, if desired, see note*

DIRECTIONS 1. Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. 2. In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. 3. Add the chicken pieces (and any desired vegetables*) and season with Cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through. 4. Add the milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes 5. Stir in pasta, Parmesan cheese, salt and pepper. Serve immediately.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

INFLUENCER LAUREN ALLEN LAUNCHES A NEW EASY RECIPE COOKBOOK Location: Waterston North by Tri Pointe Homes 1443 E Rake Straw Lane Gilbert, AZ

M AK E R’S ST U D IO | HEA LTH + W E LLNE S S

TASTES BETTER FROM SCRATCH LAUREN ALLEN What would you put in a cookbook? While many grew up with the “Better Homes and Gardens”, more and more, these days, appear to have grown up without a basic home cooking experience or even the most basic cooking skills. Dining out, ordering in, fast food, fast casual, online ordering and delivery have made it more and more convenient not to bother with cooking, or even learning to cook. Not so in the Allen household! Growing up, Lauren and Liz were exposed to a solid tradition of homemade cooking with influences including Thai, Indian, and German food. As Lauren puts it: “Our mother ingrained in us that everything tastes better from scratch!” Having experienced the love of good food shared with family and friends, it is no surprise that they would want to share this with the rest of us. Starting with a small website to share recipes between friends and family, her “Tastes Better From Scratch” website and social presence have grown to the point where her YouTube channel alone is followed by

ARTICLE BY ROBIN BELLEY PHOTOGRAPHY BY CHRIS FRAILEY

thousands of subscribers, and her recipes are viewed by close to 10 million readers each month. The recipes are easy, quick, and simple to make. The food is accessible and uncomplicated. The cookbook is well organized and easy to follow. Her dream was to create recipes for every skill level and any level of cook. From chocolate chip cookies to fancy dinner with guests, her cookbook is the result of years of experimenting, sharing recipes, and getting feedback from her community. Her mission: to bring joy back to cooking and give you confidence in the kitchen. According to Lauren, the pendulum is swinging back to quality time in the kitchen. After suffering a lot of mediocre food, people are back to questioning what’s in their food and how it was made. Are the ingredients fresh? Are we using premade kits? Her objective is to debunk cooking from scratch and to make it available to everyone. Are you out of cake mix? If you have flour, eggs, sugar, buttermilk, and a few other ingredients, you are good to go.

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

So, what would you put in a cookbook? For Lauren, it is all the recipes her family loved … and love. Every one of them lovingly gathered over the years, tested, updated, time and time again – sometimes to the despair of her family. And, with her background in journalism, researched and documented for everyone to enjoy. This is her passion. She’s hoping it will become yours as well. Don’t take our word for it! Lauren graciously shared some of her recipes with us. You’ll find them in our pages. Go try them and let us know. Better yet, have a look at Lauren’s website and, you know, like, comment, or subscribe! tastesbetterfromscratch.com

M AK E R’S ST U D IO | HEA LTH + W E LLNE S S

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WELCOME TO

WHY WAIKIKI FOR FALL BREAK? BECAUSE THE HAWAIIAN HOT SPOT WILL LEAVE A FOOTPRINT ON YOUR SOUL.

WA I K I K I

ARTICLE AND PHOTOGRAPHY BY NADINE BUBECK

T R AV E L J OU R N A L | TR AVE L

As the Hawaiian proverb goes: "Oi kau ka la, e hana I ola honua" (While the sun shines, do all that you can) Well, it shines in Waikiki, and escaping to the magical Hawaiian destination will leave a footprint on your soul. Located on the south shore of Honolulu sits the world-famous neighborhood of Waikiki, once a playground for Hawaiian royalty. Known in Hawaiian as “spouting waters,” Waikiki is Oahu’s vibrant community that attracts visitors around the world. Along the main strip of Kalakaua Avenue, you’ll find world-class shopping, dining and entertainment, all steps from Waikiki’s pristine white-sand beaches.

WHERE TO STAY Across from the beach sits the grandiose Trump International Hotel, ideal for families. The property is Oahu’s first and only Forbes Five-Star Hotel; it’s also among an elite group of hotels that’s Sharecare VERIFIED™ by completing – and maintaining – verification on more than 360 global health security standards. Amidst the best of Honolulu luxury hotels, Trump Waikiki boasts five-star amenities, unparalleled service, and spacious suites; in fact, our family of five experienced the dreamiest digs: a 3-bedroom, 3-bath condo with a full kitchen, laundry room, and balconies with endless ocean-infused views. Upon checking in, your kids will be introduced to the good life, as the hotel offers an in-room “glamping” experience for children and a grocery delivery service prior to your arrival. The gorgeous open-aired lobby leads you to the In-Yo Café, featuring its esteemed “Ohana Breakfast,” a delectable entrée option served with a cold buffet (fresh fruits, pastries, yogurt parfaits, smoked salmon, steel-cut oats, and more). And if you’re a sushi fan, Trump Waikiki is known for Wai'olu Ocean Cuisine, an eatery where guests can indulge in the beautiful Hawaiian sunsets and incredible views of Waikiki. The menu is rich in locally sourced ingredients for small plates, a modern take on sushi, and market-driven seafood. Lastly, break from the beach by taking a dip in the resort’s Luxe infinity pool overlooking the Pacific. There’s also a stateof-the-art gym and a swoon-worthy day spa.

WHERE TO PLAY Waikiki is infused with picturesque white sand beaches, warm welcoming water for kids to swim... or surf. To adopt the “grom” lifestyle, connect with Hook Up Surfing Surf School, a company founded by Coach Ivan in 2007. With over 25+ years of teaching experience, Ivan and his team will get your whole family riding with pride; in fact, even my four-year-old successfully completed his introduction to surfing. Waikiki is an excellent setting for beginners, and the instructors value safety, in addition to teaching proper technique and protocol for all ages and skill levels.

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

To immerse yourself on the island of Oahu, take a private tour via North Shore Beach Bus. For those unfamiliar with the island and eager to explore, this is a fantastic option for jam-packing multiple activities into a one-day excursion. Paul, our tour guide, took us on a journey of discovering the rich and diverse landscape of Oahu. In fact, we learned that Oahu is known as the heart of Hawaii. And now I understand why. The tour brought us to many notable hot spots, the first being Halona Blowhole where we witnessed the ocean’s waves rumble through centuries-old lava tubes. We then ventured to whimsical backdrops to movies like “Jurassic Park” and stopped at the macadamia nut farm. We also made a lunchtime pit stop at the famous Fumi’s Shrimp Truck on the North Shore. We passed the Banzai Pipeline Beach, where when winter rolls around, swells can top 60 feet (it’s the mecca of surf competitions like the World Surf League Championship). Then, we hiked to Waimea Waterfall, passing 5000+ species

T R AV E L J OU R N A L | TR AVE L

of tropical plants. As a reward for completing the hike, we enjoyed an invigorating swim in the pool of the waterfall. Before wrapping up the magical day, we took a leisurely cruise up the Anahulu River via paddle board. You’re likely to spot turtles- a few joined us for the ride. To experience Oahu’s Instagram-worthy hot spot, hop on board Captain Bob’s Picnic Sail taking you to the largest natural sandbar in the world. Surrounded by turquoise water, wade in the crystal-clear sandbar for an unforgettable moment in time, followed by snorkeling in a fish-filled coral reef. The picnic sail includes an onboard BBQ. Finally, to live aloha, one must learn aloha. The Ka Moana Luau at Oahu’s Sea Life Park provides an exciting, interactive experience stocked with activities, dancing, dining, and fiery entertainment. Plus, luau guests get admission to Sea Life Park Hawaii, Oahu’s best wild animal park, offering fun and educational animal encounters for the entire family.

Elevated lifestyle housed in columns of cascading color 1981 E. Pecos Rd. | Ste. 104 | Gilbert, AZ 85295 480.248.7466 | 2195@fastsigns.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

DADDY DAUGHTER TRIP 40

LOCA L LIM E LIGH T | A RTS + CULTURE

ROB SCHNEIDER DEBUTS FUN-FILLED FLICK EXCLUSIVELY SHOT IN AZ In the blazing summer of 2020, esteemed actor Rob Schneider moved his family to the great state of Arizona. If you ask the comedic genius why he relocated to AZ, he’ll attribute the move to lower taxes (kinda!), as well as wanting to raise his family in a solid community. “Why do I love Arizona? Simple: real family values, scorpions, bobcats, terrific schools, stunning nature, and world-class restaurants,” said Schneider. In fact, Schneider launched Mandalini Films in Scottsdale, his production

company, that is thrilled to debut its first film: “Daddy Daughter Trip.” “The movie is about an Arizonan 2nd grader, Meara Bublè, who dreams of going on a fun-filled spring break vacation that her family can’t afford. With only coins in their pockets, Meara and her dad take off and end up having the adventure of a lifetime.” That adventure just so happens to showcase hot spots all around Arizona; the movie was exclusively shot and filmed in our beautiful Grand Canyon State. “Arizona is my home now. It wasn’t until

ARTICLE BY NADINE BUBECK

we moved here that I began to see all the cinematic opportunities; the gorgeous red rocks of Sedona, the lush trees in Flagstaff, the beautiful desert landscapes, as well as all the benefits of shooting in a big city.” Schneider’s team filmed at an array of locations: Bearizona, Saguaro Lake, and the East Valley’s Agritopia. “Agritopia reminded me of the perfect suburban neighborhood that could be anywhere in America. Everything was lush, and the homes were immaculately well-kept. It also didn’t hurt that there are incredible places to eat and have cappuccinos. I think that’s where our film crew was happiest; near the coffee and muffins!” The film hits close to home for Schneider, as he’s a proud girl dad. His wife, screenwriter/producer Patricia, still hasn’t let their children watch any of his old movies,

stating they are a tad too young for “Deuce Bigalow: Male Gigolo.” As a result, the husband-wife duo sought to create a flick the whole family could enjoy. “My wife has a great handle on the tone of the film. She came up with the funniest physical comedy in the movie: the bloggers Larry and Meara run into was all her idea!” Schneider and his girl gang want to thank the people of Arizona for giving them such a warm welcome, as well as a perfect backdrop for “Daddy Daughter Trip.” And if you ever want to go star-spotting, you can usually find Rob at Preston’s Steak House or the original Mastro’s whenever John Cleese is in town and feeling a bit “puckish.” For more: daddydaughtertripmovie.com

“A R I Z O N A I S M Y H O M E N O W. I T WA S N ’ T U N T I L W E M O V E D H E R E T H AT I B E G A N T O S E E A L L T H E C I N E M AT I C OPPORTUNITIES; THE GORGEOUS RED ROCKS OF SEDONA, THE LUSH TREES IN F L A G S TA F F, T H E B E A U T I F U L DESERT L ANDSCAPES, AS WELL AS ALL THE BENEFITS OF S H O O T I N G I N A B I G C I T Y.”

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

DIY Football Goalpost Use these mini goalposts as tailgate decor or to play table-football at your next tailgate party. These vintage inspired goalposts are easy to build and display. • ½ inch Copper Pipe (total 66 inches length) cut into the following measurements: • 9.5 inches long (4 total) • 4 inches long (4 total) • 5 inches long (2 total) • 1 inch long (2 total) • ½ inch Copper 90 degree elbow fittings (6 total) • ½ inch Copper Tee fitting (2 total) • ½ inch Copper end cap fittings (4 total) • Copper Pipe Cutter • Gorilla Glue • Wood Block (drill ⅝inch hole) • Measuring Tape and Sharpie Using a pipe cutter, measuring tape and sharpie, cut all copper pipes to proper size using the list above. Next, glue each of the copper pieces together by following the diagram found at SilvertoothHome.com/Blog/ Tailgate-Party. Allow glue to dry. Once dried, place the goalpost into a wooden block using glue to secure into place. Wait until glue is fully dry before using. Cheers!

PA RT Y P LA N N IN G | ENTERTAI NME NT

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G I L BE RT

O C TO B E R 2 0 2 2

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

O C TOBE R 1 ST- 2 2 N D

HD South - Vintage Camera Exhibit

O C TOBE R 1 ST- 3 1 ST

Frights in the Lights

O C TOBE R 1 ST- 3 1 ST

Scarizona Haunted House

O C TO BE R 1 ST

H D S OUTH, 10 S . G ILBERT RD, G I L B E RT, A Z 8 5 29 6 On display from September 12-October 22, vintage cameras, and photography equipment from HD SOUTH’s private collection. Remember when film cameras used to be bulky, and unwieldy, but filled with character? This exhibit is a remembrance of that time, and it aims to spread the love for old school photography to all who view it. These artifacts have never been on display in one exhibit! hdsouth.org

SCAR IZON A S CAR EG ROUN DS , 1 9 0 1 N. A L MA S C H O O L R OA D, ME SA New! Scarizona features a separate Halloween mile-long drive-through light show, Frights in the Lights, a separately ticketed event intended for families with young children and kids of all ages. See larger-than-life pumpkins, spiders, ghosts, goblins and more! frightsinthelights.com

SCAR IZON A S CAR EG ROUN DS , 1 9 0 1 N. A L MA S C H O O L R OA D, ME SA . Scarizona Scaregrounds is Arizona's premier haunted house event. Featuring haunted attractions recommended for those ages 12 and up, the annual event is a favorite among Valley thrill seekers. This year’s frightening themes include Mayhem in the Madness and Startled Darkness. From $24.95 per person, available online and at the gate. scarizona.com

Gilbert Art Walk

WATER TOWER PLAZA, 45 W PAG E AV E NUE , G I L B E RT | 9 :0 0 A M The Gilbert Art Walk is back! This family friendly, pet friendly, art show with live music returns in October and is free to the public. Local artists display their work created in a large array of art mediums such as jewelry, painting, ceramic, woodworking, photography and much more! The art walk is held every first and third Saturdays between October and March. gilbertartwalk.com CONTINUED >

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OCTOBER 22ND

Spooktacular Car Show

H D S O UT H , 1 0 S . G I L B E RT R OA D, G I L B E RT | 9 :0 0 A M The Desert Corvette Association’s 7th Annual Spooktacular Car Show will be held at HD SOUTH - Home of the Gilbert Historical Museum. The judged Car Show will feature all Chevy, Chevy-powered Classics, Hot Rods, and Corvettes. Judges will be seasoned and experienced Hot Rod Classics and Corvette owners and builders and will be awarding a special President’s Trophy. There will also be a Trunk & Treat this year for the kids! Spooktacular Car Show 2022 - HD South NOVEMBER 4 TH

Jazz Night Out

MO DE R N MO ME NTS , 3335 E . B AS E L I NE R OA D, G I L B E RT | 6 :0 0 P M Enjoy an evening of live jazz music, dinner, and dancing at Modern Moments, the East Valley’s new premier event venue in the heart of Gilbert. Hosted in part by A Gift from Music, all ticket proceeds will support local families in need of basic essentials, meals, clothes, and toys for children. modernmoments.com

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