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Celebrating Flavor, Community, and Fall
When I think about Gilbert in the fall, I can’t help but smile at how much this community has become home. What once felt like a new place to explore has grown into a town where my family and I have planted roots. It’s in the simple moments, grabbing dinner at a favorite restaurant, running into friends at the Farmers Market, or discovering a new spot downtown, that I’m reminded of just how special Gilbert really is.
That sense of connection is at the heart of this month’s issue. October is full of stories that celebrate flavor, creativity, and community. We’re shining a spotlight on Petersen’s Ice Cream, a beloved local gem that has been delighting families for years. Jamielyn is opening her kitchen to us, sharing both her famous chocolate chip cookie recipe and the story of how her passion began. And Angela brings her green thumb to these pages, offering gardening tips that are perfect for refreshing your outdoor spaces this season.
Of course, one of the best things about Gilbert is the sheer variety of experiences you can enjoy. With so many restaurants, cafes, and eateries popping up alongside the classics we all know and love, there truly is something for everyone. Whether you’re in the mood for comfort food, international flavors, or a simple scoop of ice cream, Gilbert’s food scene keeps expanding and inviting us to taste more.
This October issue is about celebrating all of that, the traditions, the new flavors, and the people who make this town such a vibrant place to live. I hope you enjoy every story, recipe, and tip we’ve gathered, and that it inspires you to savor the season in your own way.
KYLIE STRAWN-BADGER, SOCIAL MEDIA COORDINATOR @GILBERTCITYLIFESTYLE
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One of our favorite new traditions. The Town of Gilbert Selfie Day. Who do you know? 1: Eric Miller, Denise
2: Gilbert Fire Department always happy to share a quick peek at the house. 3: Leah
in with smiles. 5: Trina Ward seizing the day at Gilbert
6:
Shane
- Wastewater Division 7: Mayor & Town Council in on the fun!
Stroh, Judy Martinez, Chaveli Herrera, Patti Hageman, Ashley Doering, June Wilson - Denise Stroh
Erdmann & Tony Maturan from Gilbert Fire Department 4: Gilbert PD recruiting team joining
Fire
Jonathan Sorrells, Daniel Romero,
Hershey
8: Tyson Mesa is showing off his ride! 9: The ladies of the Municipal Court 10: Town of Gilbert Selfie Day with Town Manager and all crew from our behind the scenes team. 11: Gilbert Sanitation Department - Whose that guy in the middle? 12: Park Rangers out and all smiles 13: Josh Hopper, Jeremiah Churchill Jordyn Williamson, Ronni Penrod, Viviana Esparza - Water Conservation 14: Lonnie Graham, Bailey Aylmer, Sean Maloney - IT Department
House of Henry Opens Up their new store in SanTan Village
House of Henry is now officially open at SanTan Village. This family-owned boutique, created by a mom of three, offers cozy bamboo pajamas and stylish daywear. Located between COACH and Salt Tacos y Tequila, it’s the perfect spot to sip, shop, and stroll.
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Photography by House of Henry
Heritage District! From whimsical pumpkin displays and origami art to free concerts and festive décor, this month-long celebration runs now through November 2nd, bringing community, creativity, and seasonal magic alive. Don’t miss The Great Gilbert Gourd Hunt kicking things off!
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Rosewood Restaurant & Bar is set to open Early 2026
Rosewood, the latest concept from Arizona restaurateur Charles Barber Jr., is set to open in early 2026. Guests can expect scratch-made dishes, bold cocktails, and a lively lounge-style atmosphere, continuing Barber’s reputation for creativity, quality, and community-focused dining experiences in the Valley. Located at the old “Bar” space on 366 N. Gilbert Rd., Rosewood will offer a modern American dining experience.
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Photography by Town of Gilbert
Scoops of Tradition
FROM CHICAGO ROOTS TO GILBERT’S HEART, PETERSEN’S SERVES ICE CREAM, FAMILY, AND COMMUNITY MEMORIES THAT LAST A LIFETIME
ARTICLE BY KYLIE STRAWN-BADGER PHOTOGRAPHY BY KATIE LEVINE PHOTOGRAPHY
Family owned and operated in Chicago since 1919, Petersen’s has always been about more than ice cream, it’s about tradition, family, and community. After being passed down through generations, the story took a new chapter when I moved to Gilbert, Arizona over a decade ago and opened our first location outside of Chicago. Before planting roots in Downtown Gilbert, I spent time living in Phoenix, searching for the right place to begin this journey. That search ended when I met my future wife, who was born and raised in Gilbert. I fell in love with both her and the town, and that’s what led to the decision to open here. Today, Gilbert isn’t just where we work, it’s home. Together we’re raising our daughter and twin boys in this community we cherish.
“Our story in Gilbert began with love, love for family, love for community, and love for ice cream.”
In June of this year, we opened our second Gilbert location off Higley and Queen Creek Road, and we’re not stopping there. A third Gilbert shop is already planned for next year, a clear reflection of how deeply we believe in this town. Gilbert’s family atmosphere and sense of togetherness are unmatched. It’s where our families live, where our kids go to school, and where we’ve built bonds that extend far beyond customer service.
“We like to say Petersen’s isn’t just our ice cream parlor, it’s all of Gilbert’s ice cream parlor.”
The support we’ve received here has been incredible. Customers don’t just come in for a scoop; they become friends, helping us with marketing, school connections, and spreading the word. This collaboration between business and community has been one of the most rewarding experiences. And as much as we love Gilbert, we’re excited to expand further, at the end of this year, Petersen’s will open another location in Surprise, Arizona.
The growth of Petersen’s wouldn’t have been possible without my business partners. There are four of us now, friends who met in Gilbert and quickly became family. Each of us brings unique skills and strengths to the business, and together we’ve created something much bigger than any one of us could have achieved alone.
“Working with your best friends doesn’t feel like work at all, it feels like living the dream.”
From sharing meals to working out, golfing, eating ice cream, and enjoying time with all of our families, our bond goes well beyond business. Between us, there are ten kids, and they are growing up together just like the business itself. I can still remember being on the golf course with my friends when we joked about needing to do more ventures together. Within a week, that casual conversation turned into a commitment to
YUM YUM YUM YUM YUM YUM
YUM YUM YUM YUM YUM
YUM YUM
“Our story in Gilbert began with love, love for family, love for community, and love for ice cream.”
expand Petersen’s. The future feels exciting not just because of the business, but because of the people I get to share it with.
What makes Petersen’s truly special is our identity as one of the few remaining Old Fashioned Ice Cream Parlors. When you step into our shops, you’re greeted by the sounds of 1950s music, the irresistible smell of fresh waffle cones baking, and the sight of families making memories together. Over the years, we’ve witnessed countless firsts and milestones.
“We’ve had proposals at our counters, baby showers in our shops, and more first ice creams than we can count.”
Watching children grow up over the last ten years has been an unexpected joy—it feels like we’ve been part of their lives in a small but meaningful way. That’s the heart of what we do: creating moments that last.
Of course, the ice cream itself is a huge part of the experience. Petersen’s is known for classic, beloved flavors like Superman, Blue Moon, Pothole, and Mackinac Island Fudge. But we also take pride in offering something for every palate, from adventurous options like Carrot Cake, Lemon Cheesecake, and Tennessee Toffee, to crowd favorites like Rush Hour. And then there’s the famous Pineapple Dole Whip, a flavor that checks every box—it’s gluten free, fat free, dairy free, vegan, and only 95 calories per scoop. It’s one of those treats that allows everyone, no matter their diet, to enjoy a taste of happiness.
“We’re the only ice cream parlor to exclusively carry BYU Creamery’s Graham Canyon flavor—another reason to stop by for a scoop.”
When people ask me what flavor I recommend, I honestly can’t pick just one. My advice is always to sample a few and then make sure to enjoy them in our world-famous homemade waffle cone. That cone, warm and crisp, filled with the ice cream of your choice, is the perfect symbol of what Petersen’s is all about, classic, timeless, and filled with joy.
Looking back at how far we’ve come, it’s humbling. From a family-owned shop in Chicago more than 100 years ago to our bustling ice cream parlors in Gilbert and beyond, one thing has remained the same: our commitment to tradition, family, and community. Every scoop we serve carries with it a piece of that history and a promise to keep building connections through something as simple, yet profound, as ice cream.
“We’re not just serving ice cream, we’re serving memories, one cone at a time.”
And as Petersen’s continues to grow, our heart remains in Gilbert. This is where our roots are now, where our children are growing up, and where every customer feels like a friend. From Chicago to Arizona, our story has always been about bringing people together. And we can’t wait to see where the next chapter takes us, with plenty of ice cream along the way.
Spirit of Business Award Winner Impact Team of the Year Award
Amy Jones Real Estate Group AmyJonesGroup
AmyJonesGroup AmyJonesGroup
Fall is the season Arizona gardeners look forward to all year. After months of intense heat, cooler days and longer nights bring a welcome change. While gardens elsewhere wind down, here in the low desert, it’s the best time to grow. It’s also the easiest season for beginners to start, with cooler weather that’s much kinder to both plants and gardeners.
1. Get Ready to Grow
Take down shade cloth once daytime highs drop below 90°F and look for spots with at least six hours of sun so your garden will grow well. Give the soil a boost by filling beds back up with compost and worm castings to restore nutrients and help the soil hold water. Keep new seeds and seedlings watered well, but as temperatures cool, water deeply but less often to keep plants healthy.
2. Add Cool-Season Veggies
Fall is made for cool-season crops. Broccoli, cauliflower, and kale are easy to plant from transplants. Plant seeds for root vegetables like carrots, beets, radishes, and turnips. Add favorite greens like spinach, lettuce, and Swiss chard for fresh salads straight from the garden. Radishes are ready in less than a month, and lettuce in just a few weeks, the best kind of fast food.
3. Flavor with Herbs
Herbs are easy to grow in the fall and add so much flavor. Cilantro and dill thrive in cooler months and sprout quickly from seed. Having fresh cilantro in the garden is one of my favorite parts of cool-season gardening; it makes taco night so much easier. Parsley grows all winter long and is perfect for cutting as needed. Plan to let herbs flower in spring to attract pollinators to your garden.
4. Bring the Garden to Life with Flowers
No garden is complete without flowers. I love taking a jar full of flowers from the garden to a friend. Cool-weather favorites like pansies and snapdragons from the nursery add instant color. Try nasturtiums from seed. They grow so quickly, you’ll wonder why you didn’t plant them sooner. Sprinkle alyssum seeds around roses and vegetables, and the beneficial insects they attract will help with pests like aphids. CONTINUED >
5. Start Small and Mix It Up
New to gardening? Start small. Choose one vegetable, one herb, and one flower from the options above. Learn about each one, give them what they need to grow well, and next season you can add even more to your list. Don’t be afraid to try something new, you may discover a favorite crop or flower you’ll grow every year.
Final Thought
There’s nothing better than stepping outside to gather dinner from the garden. Fall is the best season to begin and enjoy all that Arizona gardening has to offer. Get your hands dirty, enjoy the weather, and soon you’ll be harvesting vegetables, herbs, and flowers from your very own garden. A fall garden reminds you why you love living in Arizona.
ANGELA JUDD | @GROWING.IN.THE.GARDEN
Angela helps gardeners flourish in desert climates by sharing simple tips, seasonal advice, and practical resources that make growing approachable, rewarding, and successful for gardeners of all experience levels.
Elevating Tradition with Chef Taz
Executive Chef Taz brings bold creativity and timeless technique to elevate the modern steakhouse experience.
Some of the most defining journeys begin with a simple spark. For Chef Taz, Executive Head Chef of Bourbon & Bones, that spark ignited in the family kitchen. “The energy, the aromas, and the sense of togetherness left a lasting impression on me,” he recalls. Those early memories planted the seed of a lifelong passion for food and hospitality.
When Chef Taz joined Bourbon & Bones, it was more than just a career move. “I was drawn to Bourbon & Bones because of its commitment to quality and its classic steakhouse roots,” he says. The vision of founder Barrett Rinzler and the tight-knit team atmosphere sealed the deal. Leading the kitchen now gives him the chance to not only cook but also mentor the next generation of chefs.
For Chef Taz, Bourbon & Bones represents more than a dining destination. “It’s a community built on teamwork, respect, and a shared pursuit of excellence,” he explains. The role of Executive Chef comes with the responsibility of honoring traditions while also finding ways to innovate and elevate the guest experience.
At its core, Bourbon & Bones is a modern steakhouse rooted in the classics. But Chef Taz believes in surprising guests with creative touches. That means sourcing unique cuts
ARTICLE BY KYLIE STRAWN-BADGER PHOTOGRAPHY BY BOURBON & BONES
like Japanese Wagyu, reimagining sides with bold flavors, and introducing seasonal ingredients that keep the menu fresh. “I believe in respecting the classics, but also in surprising our guests,” he notes.
The menu reflects this philosophy in dishes such as Kurobuta Pork Belly and Grilled Octopus. “It’s all about balance,” he says. “I love taking time-honored dishes and giving them a twist, using unexpected ingredients, modern plating, or new techniques.” The result is a dining experience that feels both familiar and exciting.
Right now, Chef Taz is especially enthusiastic about Wagyu beef, both Japanese and American varieties. Seasonal produce also plays a starring role, infusing plates with vibrant flavors and textures. These ingredients allow the kitchen to showcase both luxury and local freshness.
Bourbon & Bones is known for its premium cuts, inventive seafood, and extensive bourbon collection. For Chef Taz, the goal is to create harmony between these elements. “Our premium beef, fresh seafood, and curated bourbon selection are all stars in their own right, but when paired thoughtfully, they elevate each other,” he explains. Collaboration with the bar team ensures that dishes and bourbons complement one another, adding depth to the dining experience.
Every detail of the Bourbon & Bones experience is designed with the guest in mind. “I want every guest to leave feeling genuinely cared for, like they’ve just had a special experience they’ll remember,” Chef Taz says. Whether it’s
a milestone celebration or a casual night out, the goal is to deliver warmth, hospitality, and a sense of quality.
With over 15 years in fine dining and steakhouse operations, Chef Taz’s journey has been one of steady growth. Starting as a line cook and working his way up to sous chef, he never stopped learning. His passion for leadership and innovation naturally led him to the Executive Chef role at Bourbon & Bones. “Cooking is about passion, patience, and never being afraid to try something new,” he advises aspiring chefs. “Stay humble and keep learning. Every dish is an opportunity to make someone’s day a little better.”
ARTICLE BY GRETCHEN PAHIA PHOTOGRAPHY BY KATIE LEVINE PHOTOGRAPHY
HOMEMADE GOODNESS
How one mom turned nap hours into delicious meals.
If Jamielyn Nye recalls anything from her early mom years, it is the clock. With a baby safely asleep, she had just one hour of peace before nap time was over. She could nap, fold laundry, or get in a few minutes of creative juice. Most often, she headed to the kitchen.
“I knew I only had an hour or so, so I attempted to get the most out of it,” she laughs. “Sometimes that meant catching up on dishes, but most of the time I found myself baking or testing recipes.”
Those nap hours launched something much bigger than Jamielyn ever could have imagined. Today, the Gilbert resident is the creator of I Heart Naptime, a recipe blog and lifestyle brand with more than five million social media followers. From a small side venture when her husband was in medical school has grown to become a go-to destination for families looking for easy, reliable recipes and a place where the kitchen is celebrated as the home’s heartbeat.
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A native Arizona, Jamielyn is a homemaker who loves early morning strolls, antiquing, and collecting eggs from the backyard chickens. Her family’s path for ten years led them thousands of miles from home, however, to Ohio, Oregon, and California, where her husband finished his medical training.
With each step, I Heart Naptime trailed behind her. What started as a way of sharing recipes with friends and other moms soon became a career that helped support her family during those wild years. “I never thought the blog I started when my oldest was one would grow to where it is today,” she says.
Along the way, she wrote her first cookbook, during pregnancy with her third baby. Now once again back in Arizona, Jamielyn is preparing to start work on her second.
Her cooking is based on reality and prepared with baby perched on her hip, toddler at her toes, and a busy schedule demanding both speed and flavor. “That season taught me how to make meals that really count: real ingredients, smart shortcuts, and flavors everyone actually wants,” she says.
Her followers know her for that and are always looking for recipes that look good in photos but work in real life. Everything from
"I knew I only had an hour or so, so I attempted to get the most out of it. Sometimes that meant catching up on dishes, but most of the time I found myself baking or testing recipes."
30-minute dinners to holiday classics, all of the recipes are tested and retested with busy families in mind.
Some of the favorites at her own house are taco soup, sheetpan chicken fajitas, and her top-rated meatball recipe. She enjoys baking as well with such items as homemade French bread, granola, and chocolate chip pumpkin cookies as some of her mostsaved desserts.
To Jamielyn, food has never been merely about serving people, it has been about nourishing them. It’s about gathering people together. “Family dinner is about more than just food,” she explains. “It’s the only time of day that I know for certain that I’ll have all my children around the table where we can connect and talk about our day.”
That connection to food is what fuels her brand. Her website offers free weekly meal plans, quick recipe ideas, and practical tips on getting dinner on the table even when life is busy. She also encourages families to have children assist in the kitchen, something she has done with her four children since they were small.
“Each of my kids have learned to cook dinner or bake a batch of cookies,” she boasts. “Sunday evening is family night, and we all take turns making dessert each week. I always love seeing what they come up with.”
While her blog goes for rich indulgences and pop-with-the-people comfort foods, Jamielyn’s healthy eating philosophy is balanced and flexible. She follows the 80/20 rule, healthy meals most of the time, but one evening or weekend brunch out. When it comes to breakfast, it is straightforward, easy to make items like smoothies, scrambled eggs, or fresh fruit. And she keeps a fully equipped kitchen stocked with washed and cut produce at the ready to grab and go up at a moment’s notice.
Her advice to families trying to eat healthily is simple. Meals that focus on balance. “On most plates, I’m striving for protein, colorful produce, intelligent carbs, and healthy fats,” she says. “You don’t have to overcomplicate it.”
What makes Jamielyn so lovable to her readers is that she’s honest. She’s always reminding families that perfect is not the goal. “Grabbing a rotisserie chicken with a bagged salad and sliced apples totally constitutes a win,” she shares.
Her approach has resonated with countless families who visit I Heart Naptime for recipes, but also for a reminder that family dinner does not have to be fancy to be meaningful.
At the end of the day, Jamielyn’s story is about more than a blog. It’s about a mom who managed to make it all work for a busy family schedule, one that is similar in homes across the valley. It’s about a kitchen that is the center of a home and a career. And it’s about the ability of the simplest thing of all, sitting around the table, to create connection, comfort, and joy.
“I Heart Naptime was never about impressing anyone, it was about helping real families,” she explains. “Food is my love language, and I love that I get to share my recipes with families across the world. But ultimately, the most important table will always be the one at home.”
Classic Cookies, Three Ways
I RRESISTIB FAVORITE HO M EMADE COOKI
TNAPT I ME
Jamielyn Nye (@iheartnaptime) brings fresh life to America’s favorite cookie with recipes that are both nostalgic and fun. Her irresistible twists capture the magic of homemade comfort while adding playful creativity to every bite. Whether for a family gathering or a late-night craving, Jamielyn’s cookies deliver warmth, sweetness, and the kind of flavor that never lasts long on the plate. Be sure to check out @iheartnaptime on instagram for more detailed recipes.
ARTICLE BY KRISTY BELLEY & JAMIELYN NYE PHOTOGRAPHY BY JAMIELYN NYE
Pumpkin Chocolate Chip Cookies
Soft, chewy cookies with warm pumpkin spice and chocolate chips—perfect for fall.
INGREDIENTS
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 egg
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 1 tsp milk
• 2 cups flour
• 2 tsp baking powder
• 1 tsp each cinnamon, pumpkin pie spice
• ½ tsp salt
• 1-2 cups chocolate chips
DIRECTIONS
Preheat oven to 350°F. Mix pumpkin, sugar, oil, vanilla, and egg until smooth. Dissolve baking soda in milk, stir in. In separate bowl, combine flour, baking powder, spices, and salt. Add flour mixture to pumpkin mixture until just combined. Fold in chocolate chips. Drop on parchment-lined sheets. Bake 8-13 minutes until toothpick comes out clean.
BAKING TIPS
Use medium cookie scoop, space 2 inches apart, add extra chocolate chips on top if desired. All cookies bake 8-13 minutes until bottoms are lightly brown.
Chocolate Chip Cookies
INGREDIENTS
• 1 cup each unsalted butter (barely softened), packed light brown sugar, granulated sugar
• 2 large cold eggs
• 1 Tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp each baking soda, cornstarch
• ¾ tsp fine sea salt
• 1-2 cups mixed chocolate chips
DIRECTIONS
Preheat oven to 375°F. Line baking sheets with parchment. Cream butter and sugars 1 minute. Add eggs and vanilla, beat until combined. Mix in flour, baking soda, salt, and cornstarch on low. Fold in chocolate chips with last cup flour. Refrigerate dough 30-60 minutes if possible. Bake 8-13 minutes until lightly golden.
Monster Cookies
Big, soft, chewy cookies packed with oats, peanut butter, M&Ms, and chocolate chips.
INGREDIENTS
• 3 cups old-fashioned oats
• 1½ cups flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 cup each softened butter, creamy peanut butter, packed brown sugar, granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cup each M&Ms, chocolate chips
• Sea salt flakes for tops
DIRECTIONS
Preheat oven to 350°F. Whisk oats, flour, baking soda, salt. Beat butter and sugars until creamy. Add peanut butter, beat smooth. Mix in eggs and vanilla. Slowly add oat mixture until just combined. Stir in M&Ms and chocolate chips. Drop on parchment-lined sheets, top with reserved candies and sea salt. Bake 8-13 minutes
Randizzles transforms the Gilbert food truck scene with bold bites, big laughs, and lasting memories.
WHERE BURGERS MEET FUN AND FLAVOR
On Saturday mornings at the Gilbert Farmers Market, the scent of sizzling bacon and melting cheese drifts through the desert air, guiding hungry regulars to a bright red food truck that’s impossible to miss. Randizzles isn’t just another stop among the stalls, it’s where comfort food collides with pure personality. With a menu that swings from loaded tots to playful spins on classic sandwiches, this fan-favorite has built a cult following of market-goers who happily wait in line, coffee in hand, for their Randizzle fix.
Part of the magic isn’t just in the food, it’s in the energy. Randy, the namesake and force behind Randizzles, brings swagger and charm to his cooking and to the microphone when chatting with customers. Every order comes with a laugh, a story, or a high-five. It’s bold, it’s fun, and it’s very much Gilbert.
BETTING ON HIMSELF
Randizzles wasn’t born out of a business plan, it was born out of a leap of faith. “Randizzle’s Food Truck was a figment of my imagination,” Randy recalls. “I decided to take a leap of faith, bet on myself, and leave both of my jobs at the time not exactly knowing what I was going to do next. Almost six months later, I launched a food truck and Randizzle’s was born.”
That decision turned into more than a career shift. It created an experience, one that now anchors the Gilbert food truck scene.
FROM THE GRIDDLE UP
Food trucks were on the rise when Randy rolled out Randizzles, and mobility was the point. “I wanted to test the market,” he says. “The truck gave me the freedom to move from place to place and see where we made the biggest splash. The truck did all the heavy lifting, it proved the concept.”
Five years later, Randizzles has more than proved itself. It’s thriving, with plans for a brick-and-mortar Burger Bar and bigger goals ahead. Randy dreams of expanding into Randi’s Taco Shop (named in honor of his late daughter, Randi Lee) and eventually franchising across the U.S. “Your goals should be so big they scare you,” he says. “But they should still be achievable.”
THE MAN BEHIND THE TRUCK
Randy’s path to food wasn’t linear. Raised in Wichita Falls, Texas, his background was football, which brought him to Arizona. From there, he dabbled in business ownership with Moody Blues Boutique, then moved into the wine industry with Hensley’s Quench Fine Wines division. That’s where he saw restaurants and small culinary businesses up close. “I was inspired,” he says. “I told myself, if they can do it, I know I can do it.”
Cooking was always in his life, but it wasn’t until Randizzles that it became his purpose. His food is as much about storytelling as flavor—whether it’s The Randi burger honoring his daughter, The Ruby named after his mother, or adventurous creations like The PB&J or Surf n Turf.
THE MENU THAT PLAYS BY ITS OWN RULES
At Randizzles, there are no delicate flourishes or “just a bite” plates. The dishes are
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unapologetic, hearty, and joyfully over the top. Golden tater tots come smothered in molten cheese, bacon, and toppings that rotate with Randy’s mood. Burgers are stacked tall, gooey, and gloriously messy, meant to be eaten with both hands, napkins at the ready.
The menu is split into two sides: the classics (cheeseburger, double, bacon cheeseburger) that rival In-N-Out or Five Guys, and the adventurous side, where Randy pushes boundaries with creations like The Hatch, The King & Kong, and The Ruby, which layers a full Reuben on top of a burger.
“Our philosophy?” Randy says with a grin. “Push the boundaries of the burger world, but never so far that you won’t want to take a bite.”
THE HEART BEHIND THE FLAVOR
For all the swagger, there’s also soul. Randy’s daughter, Randi Lee, remains the driving inspiration behind his work. “She was one of my biggest fans, and there’s not a day that goes by that I don’t think of her,” he says. Naming the Randi Burger in her honor and planning Randi’s Taco Shop ensures her legacy lives on in every bite.
He also tips his hat to chefs he admired from afar: Bobby Flay for his flavors, Michael Symon for his energy, Geoffrey Zakarian for
his refined style. Their influence, mixed with Randy’s creativity and heart, shaped the truck’s playful-yet-serious culinary DNA.
MORE THAN BURGERS—IT’S AN EXPERIENCE
Randy doesn’t just cook—he connects. Customers don’t forget his banter or generosity, and they don’t hold back in their feedback. He’s been called the GOAT. He’s been told his burgers are life-changing. One customer even declared: “All these years I thought I’d been eating burgers—until I had one of yours.”
That’s the kind of validation Randy lives for. “I’m not just making burgers, we’re making memories,” he says. “Food should be fun. If you’re not having fun, you’re doing it wrong.”
THE RANDIZZLE’S PROMISE
At the end of the day, Randy hopes people walk away from Randizzles with more than a full stomach. “My hope is simple,” he says. “That you’ve had one of the best burgers of your life. That you feel the difference. Sure, you can find a burger on any corner, but at Randizzles, I want to change the way you look at a cheeseburger forever.”
And if the growing lines at Gilbert Farmers Market are any indication, he’s already doing exactly that—one burger, one laugh, one high-five at a time.
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
ARTICLE BY EMILY MCKEEVER
Pizza Night:
Deliciously
Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
MONTH LONG CELEBRATIONOCTOBER 1ST - NOVEMBER 2ND
Gilbert’s Harvest in the Heritage District
Gilbert Heritage District | 102 W. Vaughn Avenue, Gilbert
A seasonal celebration in downtown Gilbert, highlighting the transition into the fall season. Highlights include The Great Gilbert Gourd Hunt, a family-friendly scavenger hunt featuring the artistry of Villafane Studios, a fall-inspired artist installation featuring origami folding art celebrating global harvest festivals, a live pumpkin carving workshop with Ray Villafane, weekly concerts, merchant specials, and other seasonal experiences.
DAILY, OCTOBER 1ST - NOVEMBER 2ND
Mother Nature’s Farm
Pumpkin Patch
Mother Nature’s Farm | 1663 E. Baseline Road, Gilbert
Oct. 2, 9, 16, 23
Oct. 4 Oct. 11
Oct. 18 Fall Festivals in Folding Art Origami Community Workshop Heritage Marketplace
Load up the family, bring your friends and neighbors. Come visit The Pumpkin Patch at Mother Nature’s Farm. The Pumpkin Patch is stocked with fresh pumpkins daily, ranging from 1 ounce to 500 pounds! Shop at Maneau’s Market for great fall decorations and the best pumpkin accessories. Be sure to pack a lunch. The farm entrance fee is $17.00 per person.
Sound Bites Music & Food Festival
Gilbert Regional Park
Great Gilbert Gourd Hunt Meetup and Live
Pumpkin Carving with Ray Villafane Water Tower Plaza
EVERY THURSDAY - SUNDAY IN OCTOBER- OCTOBER 2ND - 5TH, 9TH - 12TH, 16TH - 19TH, 23RD - 26TH, 30TH - 31ST
Queen Creek Pumpkin
& Chili Festival at
Schnepf Farms
Schnepf Farms | 24810 S. Rittenhouse Road, Queen Creek
The Pumpkin & Chili Party is back for it’s 30th year. This annu-
al event at Schnepf Farms is a beloved fall tradition that brings together family fun, delicious food, and festive activities! Nestled in the heart of Queen Creek, Arizona, Schnepf Farms transforms into a vibrant autumn wonderland every October, offering an array of attractions for all ages!
THURSDAYS - OCTOBER 2ND, 9TH, 16TH, AND 23RD
Gilbert Concert’s In the Park at Water Tower Plaza
Water Tower Plaza | 102 W. Vaughn Avenue, Gilbert
Grab a blanket or your favorite lawn chair and head downtown to enjoy some live music. The concert series showcases some of the Valley’s best bands performing a variety of music genres.
Arizona State Fair Grounds | 1826 W. McDowell Road, Phoenix
For more than 140 years, the Arizona State Fair has been a gathering place for residents from the far corners of the state. Filled with cute animals, blue ribbons, fried food, and all the fun carnival rides you can imagine. The Arizona State Fair is the state’s largest festival, attracting over 1 million guests. Open ThursdaysSundays from Noon - 10pm.
OCTOBER 3RD - 31ST
Corn Maze and More at Vetuccio Farms
Vertuccio Farms | 4011 S. Power Road, Mesa
Vertuccio Farms celebrates this time of year by offering ‘Cooler days in the Corn Maze,’ annual Fall Event. Explore the 5-acre corn maze, hit the mini golf links, paint a pumpkin, check out the farm animals and visit the farmers market for seasonal produce and flowers (there are even corn stalks and hay bales for sale).
Kohler Bathroom Design
Partner with the KOHLER® Signature Store design consultants to find innovative products, colors, materials, and finishes to bring your design dreams to life.
2156 E Williams Field Rd Suite 114 Gilbert, AZ 85295 | 480-400-1008
events
CONTINUED
OCTOBER 4TH
Rooted & Rising: Impact Awards and Fundraiser for
Amplify Voices
Hilton Garden Inn | 7290 S. Price Road, Tempe | 5:30 PM
Join Amplify Voices for an unforgettable evening of inspiration, connection, and celebration at Amplify Voices’ Rooted & Rising Impact Awards and Fundraiser. Experience the power of storytelling to heal, unite, and create change—while honoring those making a difference in our community. Together, we’ll celebrate five years of impact and rise toward a more compassionate future. Info at: amplifyvoices.org/impact
OCTOBER 8TH
Gilbert City Lifestyle
October Happy Hour
KILN Co-working Space | 2162 E. Williamsfield Road, Ste. 111, Gilbert | 4:00 PM
Entrepreneurs and business owners are welcome to join the Gilbert City Lifestyle team for an early evening of connections and collaborations. Enjoy light snacks and drinks. It’s the perfect chance to meet fellow business owners, grow your network, and support the communityall while celebrating the release of our latest issue at Kiln. 4pm - 6pm
OCTOBER 11TH
Sound Bites Music Festival at Gilbert Regional Park
Gilbert Regional Park | 3005 E Queen Creek Rd, Gilbert
Get ready to turn up the volume with Roger Clyne and the Peacemakers and many others. Join your neighbors for an unforgettable celebration of live music, local flavor, and Arizona pride featuring the legendary Southwestern rock sounds of some hometown favorites. Music starts at 2pm for this family friendly event.
FALL IN A GLASS
Cold Apple Cider Chai
Serves: 4–6
ingredients:
• 3 cups cold apple cider (fresh-pressed if possible)
• 2 cups strong brewed chai tea or high quality premade(cooled)
• 2–3 tbsp maple syrup
• Apple slices, cinnamon sticks, and caramel drizzle (optional) for garnish
A refreshing autumn blend of chai, cider, maple, and spice.
instructions:
Step 1. Brew chai tea (use 4–6 bags or 4 tbsp loose leaf) and let it cool completely.
Step 2. In a large pitcher, combine the apple cider, chai tea, and maple syrup. Stir well.
Step 3. Add apple slices, cinnamon sticksto the pitcher for visual flair and extra flavor.
Step 4. Chill in the fridge until ready to serve.
Step 5. To serve, pour over ice in individual glasses and garnish with an apple slice or cinnamon stick and a drizzle of caramel if desired
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
