Paradise Valley, AZ October 2020

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A R C A D I A B I LT M O R E

Danica Patrick's Next Adventure

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LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Tammy Fellows | tammy.fellows@lifestylepubs.com EDITOR

Talented Chefs, Amazing Food, Inspiring People AHH, THIS IS ALWAYS ONE OF MY FAVORITE ISSUES AND DREADED ISSUES. Why dreaded, you ask? Because with every story we write, and every photo we showcase, I feel the pull to leave my desk and work behind, and head out to sample

Michelle Glicksman | michelle.glicksman@lifestylepubs.com ACCO UNT MANAGERS

Elisa Lane | elisa.lane@lifestylepubs.com, Kristi Hopp | kristi.hopp@lifestylepubs.com, Natalli Shaba | natalli.shaba@lifestylepubs.com PUBLISHER A SSISTANT

Lyssa Van Cleave | lyssa.vancleave@lifestylepubs.com AD DESIGNER

my way through every restaurant in the Valley. I mean, just look at these pages! Don’t

Whitney Lockhart

you feel your taste buds calling to you?

L AYO UT DESIGNER

Dani Moore

Yes, Paradise Valley, you are in for a tasty treat! This month is all about food and drinks.

It’s easy to get stuck in a rut and find yourself eating the same things each day. I get it—we’re all busy, and we have our go-to meals that we know will feed the family.

We return to our favorite restaurants and order our favorite dish every time because

CONTRIBUTING WRITER

Alison Bailin Batz CONTRIBUTING PHOTOGRAPHERS

Whitney DiNota

we know it is always amazing.

This month, it is time to branch out and tantalize your taste buds. Try something new—you might find a fresh staple to add to the rotation.

For this issue, we also caught up with the Valley’s Danica Patrick, former profes-

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

sional racing driver. She shares what she’s been up to recently—it’s a venture that’s

ART DIRECTOR Sara Minor

perfect to toast to (hint, hint!), as well as what racing taught her.

OPERATIONS DIRECTOR Janeane Thompson

We also showcase a unique road trip, Lay’s Grimaldi’s New York Style Pizza potato

REGIONAL SALES DIRECTOR Eric Williams

AD MANAGER Chad Jensen

chips, and a new hotel. Plus, if you’ve ever wondered what the rules around wine

WEB APPLICATIONS Michael O’Connell

are, a local sommelier tells all.

Read through these pages and be inspired. As for me, I’ll see you at the restaurants!

Yours,

514 W 26TH ST., KANSAS CITY, MO

ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA

Michelle Glicksman, Editor

IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

CityLifestyle.com/ParadiseValley ON THE COVER Danica Patrick PHOTOGRAPHY PROVIDED 6

Paradise Valley Lifestyle | October 2020

Proverbs 3:5-6 Paradise Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Paradise Valley 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 Paradise Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE OCTOBER 2020

FEATURES 14 Kitchinspirations Learn What Inspired Valley Cooks… to Cook?

20 Culinary Craftsmanship Dining Delights Abound Locally

26 A Historically Spooky— and Fun—Destination Looking for the Perfect Road Trip in Honor of Halloween? Head to Tortilla Flat

30 A Toast to Danica Racing Phenom Danica Patrick Takes

30 14

on Her Next Adventure With a Foray Into Wine

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DEPARTMENTS 6

Lifestyle Letter

10

Around Town

14

Local Limelight

20 Food & Wine 26 Road Trip 36 Hops & Vine 40 Culinary Creations 44 Lifestyle Calendar 46 Hot Spot

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AROUND TOWN

PRESS COFFEE'S NEW BLEND SUPPORTS LOCAL NONPROFITS

“Some entities have pulled back during the COVID19 crisis, but [we did] just the opposite—we are con-

Press Coffee is passionate about supporting its

tinuing to identify nonprofits with the highest level of

communities. Over the years, the locally owned and

need and are funding them,” says the David R. Sellers

operated company has donated to a variety of local

Foundation Director Carrie Masters. “We realize this

nonprofits through annual fundraising efforts. Now, it

is when our help is needed most and we are stepping

has launched a Community Blend coffee in order to

up to the plate to do the right thing, especially for

raise awareness and support local organizations.

those in the most desperate conditions.”

Each quarter, the company will identify a different

Founded in 2014, the David R. Sellers Foundation

nonprofit to support, and a portion of the proceeds

has funded over 56 organizations. During the

from the sale of the blend will be donated. The first

COVID-19 crisis, it has funded seven organiza-

beneficiary is Arizona Coalition for Change, a Phoenix-

tions, which include Global Orphan Hope, UMOM,

based organization that empowers everyday people to

Phoenix Rescue Mission, Child Crisis Center, The

transform their community. PressCoffee.com

Joy Bus, Children’s Advocacy Center of Collin County, and Amanda Hope.

“We have an orphanage with 120 children in Port Au Prince, Haiti, which consists of 60 special needs children. The worldwide pandemic has destroyed the world’s food supply chain, which makes it extremely difficult to get food to the neediest people in the third world,” says Mike Anderson, director of Global Orphan.

FREE ARTS FOR ABUSED CHILDREN OF ARIZONA HOSTS ART FROM THE HEART Free Arts for Abused Children of Arizona’s postponed Spring 2020 Art From the Heart art auction will now be held this month, from Oct. 21-26, in a virtual format.

The event, which features the work of approx-

HUSS BREWING CO. OFFERS AUTHENTIC OKTOBERFEST BAVARIAN MÄRZEN FOR OKTOBERFEST

Shabaker, Lisa Portigal and Lisa Greves, and registration is free.

“We’re thrilled to bring the community a robust

In time for Oktoberfest, Huss Brewing Co. is

art gallery online to benefit the children served by

offering its award-winning Oktoberfest Bavarian

Free Arts,” says Greves. “Art Auction is always a

Märzen beer. Offered on draft at restaurants and

favorite event for our supporters. This year, we’re

brew-pubs such as the Huss Taproom in Uptown

hoping they can relax in the comfort of their own

Phoenix and Tempe, for 2020, Huss' Oktoberfest

homes with a glass of wine or cup of coffee and

Bavarian Märzen will also be offered in cans and

enjoy supporting the great work of Free Arts online.”

sold at retailers statewide.

The event’s featured artist is John Randall Nelson,

Winner of the 2019 Silver Medal at the prestigious

whose work is held in collections throughout the

Great American Beer Festival in Denver, beer is hand-

world. Other artists participating include Barbara

crafted in late summer in Tempe by Huss' co-owner

Rogers, Frank Ybarra, Jim Waid, Craig Randich, and

and Brewmaster, Jeff Huss. A traditional German-style,

Candice Eisenfeld.

copper-red brew, it has a full-bodied yet dry flavor, with a slight malty sweetness. HussBrewing.com

LOCAL FOUNDATION CONTINUES TO FUND NONPROFITS DURING COVID-19 Even during COVID-19, the David R. Sellers Foundation funded several nonprofits and officially launched its website, DRSAZ.org.

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imately 80 local artists, is chaired by Elizabeth

Paradise Valley Lifestyle | October 2020

Funds raised during the auction benefit Free Arts’ programs and services, so the organization can continue to serve neglected, abused, homeless and foster care children in the state. FreeArtsAZ.org

WIN $1,000 FOR DRIVING SAFELY You can win cash for being a safe driver!

David Shapiro Law, PLLC, a local personal

injury firm, recently announced its Shapiro Safe Driving Giveaway. The giveaway will reward Valley drivers, ages 16 and up, with $1,000 in cash for practicing safe, distraction-free driving.

A winning driver will be chosen every two weeks through Feb. 4, 2021.

During a year of challenges and economic struggles for thousands of Arizona residents, the Shapiro Safe Driving Giveaway gives back to those in need, while endeavoring to make the community safer.

Each year, David Shapiro Law typically awards one or two college-bound drivers for ignoring their phone while behind the wheel. This is the first year the firm has opened its giveaway to all Arizona drivers 16 and older in the hopes of helping more people in need.

Enter

at ShapiroSafeDriving.com.

Drivers

will be directed to download the Motovate app, which monitors their phone usage while driving.

For every mile driven without using the phone, participants will earn one entry in the giveaway. A winner will be drawn randomly, and it is possible for safe drivers to win more than once.

FUNDING MEALS TO HELP THOSE IN NEED Recently, Bashas’ Family of Stores and First Fruits announced that they are funding 42,000 emergency meals for children and families on the Navajo Nation through St. Mary’s Food Bank. This $6,000 donation supports ongoing relief efforts by St. Mary’s volunteers, who safely deliver five to six truckloads of food (the equivalent of 3,000 emergency meals) each week to the northeastern part of the state.

This donation will help deliver meals for about three-and-a-half months for the northeastern part of the state.

CONTINUED >

CityLifestyle.com/ParadiseValley

11

AROUND TOWN

ROMAN GABRIEL, JAMES “SHACK” HARRIS, KURT WARNER, AND DOUG WILLIAMS TO BE HONORED

NEW HOTEL MARKS FIRST IN OLD TOWN IN OVER A DECADE Canopy by Hilton Scottsdale Old Town opened its

The National Quarterback Club (NQBC)

doors in late September, marking what is the first new-

recently announced that Roman Gabriel, James

build hotel opening in the area in more than a decade.

“Shack” Harris, Kurt Warner, and Doug Williams

Designed as a natural extension of Scottsdale’s

will be inducted into the National Quarterback

historic arts district, the hotel is located on the

Hall of Fame at the 2020 NQBC Awards Dinner

northeast corner of First Street and Marshall Way.

and Hall of Fame Induction Ceremony on Feb. 27, 2021.

The locale has two new dining concepts—a signature, ground-floor restaurant showcasing cui-

NQBC will also celebrate Tom Flores with

sine with an emphasis on Southwest touches and

the Legacy Recognition Award™, and will name

locally sourced ingredients, and a rooftop pool and

the National Quarterback of the Year in pro-

bar that will elevate the Scottsdale social scene

fessional, college, and high school ranks. The

with crafted cocktails, posh bites, and unrivaled

event will be held at The Scottsdale Resort at

views of Camelback Mountain. Hilton.com/en/

McCormick Ranch.

hotels/phxotpy-canopy-scottsdale-old-town/

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Paradise Valley Lifestyle | October 2020

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LOCAL LIMELIGHT

K itchinspirations WHAT INSPIRED VALLEY COOKS… TO COOK? THREE OF THE VALLEY’S MOST LAUDED CHEFS ON THEIR INSPIRATION, AND THE JOURNEYS THEY TOOK ON THEIR WAY TO CONQUERING THE CULINARY SCENE

Growing up, British-born Lee Hillson initially aspired to a life more Law & Order in nature than Top Chef.

“I wanted to be a police officer, but my dreams were

Restaurant: Royal Palms Resort and Spa Position: Executive Chef

Though jobless and essentially homeless, Hillson took it in stride. In fact, he had a chef position within a few weeks.

dashed when everyone in my life said I would never meet

“I honed my skills in Austin and then back in London,

the height requirements in England,” says Hillson, noting

in the South of France, and then across the Northeast for

at that time one had to be 5’ 8” or taller to serve. “So, I

over a decade before moving to Phoenix in 2000 to apply

turned to the kitchen, where I found I had limitless passion

for a position at The Ritz-Carlton,” says Hillson.

with no height requirement.”

By the time he hit a growth spurt and reached 5’ 10”, cooking had his heart. After high school, Hillson attended culinary school at London’s Bournemouth and Poole College in the 1990s.

However, while driving down Camelback for the interview, he passed the Royal Palms and thought it was enchanting.

“I walked in and talked my way into a line cook position that same day. By 2004, I was executive chef, where

“I first ended up in the United States—in Austin—after

I served until 2012,” he says. He would go on to lead both

a female friend invited me to come stay with her,” says

The Phoenician and Sheraton Grand at Wild Horse Pass

Hillson. “While it was platonic, her boyfriend didn’t like the

before coming back “home” to the Royal Palms in 2019.

idea, so she never even came to the airport to fetch me!”

RoyalPalmsHotel.com

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Paradise Valley Lifestyle | October 2020

ARTICLE ALISON BAILIN BATZ | PHOTOGRAPHY PROVIDED

LEE HILLSON

DETAILS:

Valley foodies have summer’s sweetest treat to thank for first inspiring Irish-born and Arizonaraised Rebecca Tillman.

“At 16, I worked at Swensen’s as an ice cream scooper,” she says. “Beyond learning how to make their then-famed bubble gum ice cream, the job inspired me to learn more about hospitality as a career.”

Seeking her niche within the industry, after high school Tillman studied hotel and restaurant management at Northern Arizona University.

“When you go through their program, you study every aspect of the industry, from front of the house service to housekeeping to cooking,” says Tillman. “When I got into a kitchen, it changed my life. So much so that I enrolled in a culinary program at the Art Institute of Phoenix after earning my degree in 2001.”

Upon that graduation, Tillman made her way to the Arizona Biltmore for an entry-level position.

There, she met then-Chef de Cuisine Rick Boyer.

“He became my mentor and frequent colleague,” says Tillman. “After the Biltmore, he recruited me to The Biltmore Company, a grand estate with extensive fine dining culinary operations in North Carolina, and then to Destination Kohler, a five-star property in Wisconsin.”

Tillman’s first executive chef position came in 2014, when the Pointe Hilton Squaw Peak recruited DETAILS: Restaurant: LON’s at The Hermosa Inn Position: Executive Chef

REBECCA TILLMAN

her back to Arizona. At the time, she was the only female executive chef at a resort in the Valley.

“Rick recruited me one more time after that, this time to The Phoenician, where I worked as executive sous chef from 2017 until this past spring,” says Tillman.

In June, The Hermosa Inn recruited her to be its executive chef.

“When opportunity like that knocks, you open the door,” says Tillman, who will release her first LON’s menu this month. HermosaInn.com

CONTINUED >

CityLifestyle.com/ParadiseValley

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LOCAL LIMELIGHT (CONTINUED)

DETAILS: Restaurant: Omni Scottsdale Resort & Spa at Montelucia Position: Executive Chef

MARCOS SEVILLE With his given name, one might assume Marcos Seville is from the French Riviera.

“After graduating from CIA in 2003, I made my way back to Arizona,” he says. “Being an Arizona native, my aim was

“I was actually born at Williams Field Air Force Base

to work with the wonderful produce, meats, and diverse

and grew up in Phoenix and San Diego,” says Seville,

cultures I grew up with, finding ways to showcase them

noting that his family moved as his father’s station in the

to the world.”

military did.

Seville’s first big break would be a position with the

With his father often out to sea, much of the day-to-day

Arizona Biltmore in 2003. Over the next 10 years, he

care for Seville and his three brothers fell to his mother.

worked his way up in the industry, eventually serving in

Given that she had a full-time job, Seville helped in what-

leadership roles with the Renaissance Phoenix Glendale

ever ways he could.

Hotel & Spa and Hyatt Regency Orlando. In 2013, the

“Cooking became my favorite means of chipping in,” says Seville.

Omni Scottsdale came calling with a sous chef position.

By 2016, he was named executive chef.

It became so much so that when he learned that his high

“Over the past four years, our signature eatery, Prado,

school, Metro Tech, offered a Careers Through Culinary Arts

has been a point of pride, where we’ve added a tapas bar,

Program (C-CAP), he immediately enrolled. Upon graduation

chef’s table, and a taqueria,” says Seville. “It is the ultimate

in 2001 and through C-CAP, Seville earned a scholarship to

space to showcase the diverse flavors of the Southwest.”

the Culinary Institute of America (CIA) in New York City.

OmniHotels.com/hotels/scottsdale-montelucia

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Paradise Valley Lifestyle | October 2020

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FOOD & WINE

DINING DELIGHTS ABOUND LOCALLY

Culinary Craftsmanship OVER THE PAST DECADE, THE VALLEY HAS

Farms. Added wows: there is now a wine room as an

EMERGED AS A PREEMINENT DESTINATION FOR

extension of the restaurant, and a hidden private dining

DINING. This month, we showcase some of the big-

room dubbed The Rosie Room, named after Rosalyn

gest talents, boldest flavors, and emerging stars on the

“Rosie” Bennett Lyon, the matriarch of the family that

local culinary scene.

owns the hotel. HotelValleyHo.com

COCKTAIL CRAFTSMANSHIP: MERCBAR PHOENIX

ROOKIE OF THE YEAR: FLINT BY BALTAIRE

In early 2019, Rick Phillips bought the MercBar. The

Exactly one year ago, Chef Travis Strickland opened

move was truly full circle, because while a successful

the doors to Flint by Baltaire with an eye to bring

business owner and investor today, Phillips actually used

wood-fired contemporary American fare accented with

to work at the iconic Valley mainstay many moons ago. In

coastal Mediterranean and Middle Eastern ingredients

fact, he was instrumental in opening the original MercBar

to the Valley. What a delicious decision! Housed inside

in New York City in 1993 before moving to Phoenix in

a stunning indoor-outdoor space, the 9,400-square-foot

1997 to run MercBar Phoenix. All these years later as the

Flint is both big on flavor and wow-factor. Mid-century

owner, Phillips has dedicated himself to continuing the

modern in décor with natural wood accents, vintage

venue’s tradition of excellence without losing its historic

European furnishings, and a gleaming exhibition kitchen

feel. Over the past year, he not only upgraded the space,

tucked behind a glass wall, Flint has quickly become a

but brought 2017 Bar Brawl champion Will Luddington on

go-to option for power lunches and date nights alike. An

board to help tweak the cocktail program. The result is a

immediate success, Flint has already expended, debut-

menu bursting with fresh ingredients, hand-juiced citrus,

ing an open-air rooftop cocktail lounge concept with

and homemade syrups and tinctures. Of course, several

a Prohibition feel—Upstairs by Flint—this past spring.

all-time favorites are still there too, as well as a dizzyingly

FlintByBaltaire.com

delicious small bites menu and a swanky setting second to none. MercBarAZ.com

LOCAL FIRST: FNB

RESTAURANT RE-IMAGINING: ZUZU

one’s restaurant has never been stronger, and FnB

The movement to use locally grown ingredients at Last year Hotel Valley Ho completely revamped

is a chief reason why. Since its inception, the James

its signature restaurant ZuZu, marking the greatest

Beard-nominated team of Charleen Badman (who

evolution of the space since it reopened in 2005. The

won for Best Chef: Southwest in 2019) and Pavle Milic

new vibe—of both the space and the inspired menu by

has not only sourced much of its ingredients from

Russell LaCasce—is sexy, stylish, and just a whole lotta

local markets and farmers across Arizona, but many

fun. Notably, his craveable menu features ingredients

herbs and vegetables from Badman’s own garden. The

from the property’s brand-new, 240-square-foot herb

ultra-fresh dishes that have resulted, many that make

and vegetable garden, as well as from local farmers

vegetables the star of the plate using bold Asian and

and purveyors including Singh Farms, McClendon’s

Indian spices and cutting-edge cooking and plating

Select-LocalHarvest, Pinnacle Farms, Abby Lee Farms,

techniques, have helped put Arizona on the culinary

Schreiner’s Fine Sausage, and Hickman’s Family

map. FnBRestaurant.com

ARTICLE ALISON BAILIN BATZ | PHOTOGRAPHY PROVIDED

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Paradise Valley Lifestyle | October 2020

CONTINUED >

Merkin Vineyards Old Town Scottsdale

Flint by Baltaire

MercBar Phoenix

CityLifestyle.com/ParadiseValley

21

FOOD & WINE (CONTINUED)

WINE DOWN WONDER: MERKIN WINE BAR Arizona wine is the real deal, and Maynard James Keenan is leading the charge. The Army vet-turnedrock star moved to Jerome in Arizona in the 1990s, and by 2004 was making wine. In the years since, he has successfully launched multiple brands, including Merkin and Caduceus. In 2019, he opened Merkin Vineyards Old Town. It is walking distance from LDV Winery, Carlson Creek, and Aridus Wine Company’s tasting rooms by design, to encourage visits to all four stops. They offer wines by the taste, glass, and bottle, as well as Arizona craft beers and nonalcoholic options. There is also an impressive food menu of vegetable-driven tapas, and most of the dairy, fruits, and vegetables are farmed by Keenan’s own father, Mike, in their Verde Valley greenhouses, gardens, and orchards.

MerkinOldTownScottsdale.com TOP CHEF: CHARLES WILEY, MOUNTAIN SHADOWS RESORT SCOTTSDALE If you think the view at Mountain Shadows is special, try the food! Under the direction of culinary rock star Charles Wiley, Mountain Shadows—especially the signature eatery Hearth ’61—perfectly marries local, seasonal ingredients with time-honored flavor profiles, creating dishes that are light, yet intensely tasty and robust. But don’t just take our word for it—Chef Wiley has received numerous culinary honors during his illus-

Merkin Vineyards Old Town Scottsdale

trious career, including being named one of “The Ten Best New Chefs in America” by Food & Wine magazine and as “One of the Best Hotel Chefs of America” by the James Beard Foundation. He was inducted into the Scottsdale Hall of Fame as Chef Honoree in 2000, and has cooked on the Today Show, Regis & Kelly, The Food Network, and many more. MountainShadows.com CULINARY CREATIVITY: VECINA Remember how the characters on Fox’s Glee would often mash-up two popular tunes to create a clever, catchy, and perfectly harmonized new song?

Chef Charles Wiley, Mountain Shadows Resort Scottsdale

In a nutshell, that’s Vecina. Though open just over a year in Arcadia, it’s hard to imagine the area without the magic of these mash-up masterpieces. For those who haven’t been, expect modern American restaurant dishes with clever Latin twists you’ve likely never seen locally, as well as a constantly changing menu based on Executive Chef James Fox’s wild imagination and the seasonality of ingredients. Insider tip: Treat yourself to one of their takes on a taco, as well as a specialty

Vecina 22

Paradise Valley Lifestyle | October 2020

cocktail—you won’t be sorry. VecinaPhx.com

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Paradise Valley Lifestyle | October 2020

ROAD TRIP

LOOKING FOR THE PERFECT ROAD TRIP IN HONOR OF HALLOWEEN? HEAD TO TORTILLA FLAT

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Paradise Valley Lifestyle | October 2020

ARTICLE MICHELLE GLICKSMAN PHOTOGRAPHY PROVIDED

A Historically Spooky— and Fun—Destination NESTLED IN THE SUPERSTITION MOUNTAINS, ABOUT AN HOUR FROM PHOENIX, SITS THE SMALL TOWN OF TORTILLA FLAT. It boasts more than a hundred years of history and has overcome floods and fires to remain standing, and just six residents call it home. Actually, make that six living residents.

The town has its own restaurant and saloon, museum, country store and mercantile—and is rumored to also have its own friendly ghosts.

The area was originally established in 1904 as a settlement for the workers who hand-built the Roosevelt Dam. Last year, Katie Ellering purchased the property, becoming its owner and operator.

“The property is so unique and full of history that my partners and I knew it would be an amazing opportunity for us to become caretakers of this special little town,” she says. “We enjoy meeting the people who visit from all over the world, and building relationships with locals who enjoy all this area has to offer.”

According to Ellering, some of the best-loved things about Tortilla Flat include its famous chili—made from the same recipe for 80 years—which can be tasted at both the restaurant and saloon; its prickly pear ice cream (Tortilla Flat is the top seller of this in the world!); its prickly pear ice gelato; the one-of-a-kind local items available in the mercantile; and the unique Arizona history that can be explored in its museum, as well as the exact replica of the old Tortilla Flat schoolhouse. And, of course, its ghosts.

“A previous owner once saw a floating figure in the parking lot, and we regularly have items being moved without explanation in the restaurant, or lights being turned on when no one’s in the building,” Ellering says. “A guest also recently took a photo outside the mercantile where you can see what looks like a ghost in the window!

With the town being so old there are most definitely spirits hanging around here, but we think of them more like Casper the Friendly Ghost—nothing scary. We like to think they enjoyed it here so much when they were living that they decided to stay after they passed.”

Ellering herself hasn’t yet seen a ghost, but “I’ve definitely experienced the weird tricks they play on us like turning on the lights and moving things around the property!” TortillaFlatAZ.com CityLifestyle.com/ParadiseValley

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Paradise Valley Lifestyle | October 2020

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A Toast to Danica RACING PHENOM DANICA PATRICK TAKES ON HER NEXT ADVENTURE WITH A FORAY INTO WINE ARTICLE MICHELLE GLICKSMAN PHOTOGRAPHY PROVIDED

WHEN YOU LOOK BACK AT THINGS THAT HAPPEN IN LIFE, IT’S ALWAYS INTERESTING HOW ONE THING LEADS TO ANOTHER. For the Valley’s Danica Patrick, former professional racing driver and now winery owner, her moment happened in a bar in England.

“My passion for wine started when I moved to England to race,” she recalls. “I just remember going to a bar and asking, ‘Can you give me the sweetest white wine you have?’ which is always the start to a wine-lovers journey. Then it became dry white wine. I remember having this really fun experience in Belgium where I was staying with my team at the time, in a deep-in-the-mountain-woods, boutique-type hotel that had this really unique restaurant. There I had an amazing bottle of Chablis with Boar’s Head that really transitioned me to a dry white wine, and after that I was drinking red and now everything is good. I just got interested in wine, loved the process, and loved the connectivity it can provide.

It was really just the industry itself that won me over.”

It was a new journey that the retired racecar driver would begin to pursue as passionately as she had racing.

In the time since those fortuitous experiences with wine launched her journey, Patrick launched the Somnium vineyard in Napa, California, as well as recently released a premium, world-class French rosé, produced in Provence, France, named Danica Rosé.

“Somnium came to be when I took a trip to Napa Valley in 2006 and really liked the Valley,” she explains. “Holding a glass of wine at 10 in the morning, looking at the fog falling back down into San Fran, and I thought it would be really cool to have something like this someday. [It] started out as just as a dream, which is why it’s named Somnium, which means dream in Latin.”

30

Paradise Valley Lifestyle | October 2020

CONTINUED >

CityLifestyle.com/ParadiseValley

31

A TOAST TO DANICA (CONTINUED)

As for Danica Rosé, “While Somnium makes a high-end cabernet, it’s not French, and personally I really do love French wine. I of course love Napa cabs and California wine, but man I do love myself some French wine.”

To create her new rosé, she gathered an all-star team, and they all worked together to determine the flavor they wanted, which included identifying which producers to work with in Provence. The unique bottle design was also a collaboration, with the team working to create something unique.

The rosé was created because, “Rosé is so accessible,” she explains. “It suits all occasions and almost everybody loves it. Having Danica Rosé was just a way to take this mindset and idea of connecting people through the wine, through the time you are spending consuming it, to connect and create memories.”

32

Paradise Valley Lifestyle | October 2020

While wine is taking up much of her time these days, she still enjoys participating in the Indy 500 broadcast each year. But as for racing, while she is grateful for it, “I just don’t miss it,” she says.

Still, it taught her lessons that she now takes forward.

“I think what racing taught me is that you have to really want something,” she says.

“If you want it to happen, you have to really believe in it so blindly in a way that it can’t do anything but happen for you. And that’s for me what it was, how I started, and how I ended up making it. It was unlikely, but I always trusted and believed it would happen. That taught me how much you need to want and believe in something for it to happen.”

Nowadays, in addition to her new career in wine, Patrick loves to hike and travel, as well as cook and entertain.

“I [also love to] experience new restaurants.

Since ending racing, I would say my favorite passion is traveling and seeing new cultures.

And of course, drinking wine!”

Here in the Valley, she enjoys spending time in the Scottsdale Quarter/Kierland area, hiking, and going to restaurants.

As for her professional hopes for the future, she says she’s already living them.

“Not only do I have Somnium, but there’s Danica Rosé, as well. I have a podcast that I record regularly that is available to listen to everywhere and has some amazing guests. So, I would say this more spiritual side of me is an everyday passion; sharing that with people and expanding their horizons of what’s out there and how people think. I am very open to anything else happening, so that’s how I operate.

In five years I could be addressing a whole new business, but I am just following my passions and opportunities!”

CityLifestyle.com/ParadiseValley

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Paradise Valley Lifestyle | October 2020

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HOPS & VINE

Chill Out? ONE SOMMELIER DEMYSTIFIES THE ‘RIGHT’ TEMPERATURES FOR WINE

PEOPLE LIKE WHAT THEY LIKE. As your sommelier, it’s my job to guide you into the best experience you can have with whatever it is that you like. You love Pinot Grigio over ice? Who am I to stop you?

It’s hot outside and that actually sounds pretty refreshing now that you mention it.

Squeeze a little lemon in there, why not?

Wine people love rules. Much of the industry survives on right vs. wrong—what’s the “right” way to order a bottle in a restaurant? What’s the “right” glass to use? The fear of “doing it wrong” often keeps people from fully exploring everything that the wine world has to offer! So when it comes to discussing proper service temperatures for wine, it’s in our best interest as wine lovers to be flexible and open-minded, just as with most things in this world.

The Court of Master Sommelier (CMS), the leading authority on all things in the beverage service world, outlines very specific guidelines for wine service temperatures in their educational materials. Sweet white wines, sparkling wines, and light-bodied white wines are to be served between 42 and 50 degrees Fahrenheit, while full-bodied white wines

36

and light-bodied reds should be offered

ARTICLE CARA DE LAVALLADE, IN ASSOCIATION WITH

at 50-59 degrees Fahrenheit.

CADUCEUS CELLARS & MERKIN VINEYARDS, ADVANCED CMS

Paradise Valley Lifestyle | October 2020

The recommendation for full-boded reds is to serve them between 58 and 65 degrees Fahrenheit.

Like Chardonnay, full-bodied reds like Cabernet tend to lose their character when served too cold, but taste out of balance

In reality, how many of us are dunking a thermometer into our glasses

and overly alcoholic when served too warm. Full-bodied reds tend

before we get into that bottle we’ve been waiting all day to enjoy? Rather,

to show best just below room temperature, in that sweet spot

we make decisions based on what feels and tastes right—though these

between too cold and too warm.

CMS guidelines do have good reason behind them.

Keeping wine stored at ideal temperatures is an excellent start

Generally, Americans consume white wines too cold and red

to nailing the perfect service temperature when cracking open a

wines too warm. Culturally, we love icy cold beverages and embrace

bottle for dinner. For long-term storage, wines should be kept at

refrigeration much more than, for instance, all of Europe. But not all

50-60 degrees Fahrenheit with about 60% humidity to keep the

white wines taste best at fridge temps. A cold temperature can mute

corks from drying out.

the aromas and flavors in full-bodied whites, but it can also preserve acidity and keep fine tight bubbles in sparkling wines.

White wines that are light-bodied with high acid, like Sauvignon

I like to keep my cellar at 55, which is nice and cool for my reds and big whites, and cold enough that 20 minutes in an ice bath will get my light-bodied whites and bubbles to the right place.

Blanc, tend to show much better at cooler temperatures, while full-bod-

For efficient chilling, fill an ice bucket with 50% ice, 50% water,

ied whites like Chardonnay or Viognier can lose their aromatic complex-

and dunk the bottle in so that it is fully submerged. In a time crunch,

ity at cold temperatures and tend to show more character a few degrees

you can throw some salt into the bath to lower the temperature of the

warmer. From local winery Caduceus Cellars, the “Dos Ladrones”

water or spin the bottle to get the wine moving around.

Malvasia/Chardonnay blend shows lovely bright citrus and lemon blos-

My best advice is to experiment with the wines you love and

som notes when served just out of the cooler, and blooms with ripe

find the right experience for yourself. Wine snobs may insist

tangerine, apricot, and jasmine as it reaches that 55 degree spot.

your Cakebread Chardonnay is too cold out of the fridge at 45

Light-bodied reds like Grignolino or Gamay are brilliant with a

degrees, but maybe that’s what tastes great to you, so that’s

slight chill—the freshness and acidity are highlighted, and these

how you should drink it. Life is too short to enjoy wine or any-

become what I like to call “chuggable reds.”

thing in any other way.

CityLifestyle.com/ParadiseValley

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39

CULINARY CREATIONS

Pizza-Flavored Potato Chips?

Ye s , P l e a s e !

GRIMALDI’S PIZZERIA AND LAY’S CREATE A PERFECT PIZZA-FLAVORED CHIP ARTICLE MICHELLE GLICKSMAN | PHOTOGRAPHY WHITNEY DINOTA

40

Paradise Valley Lifestyle | October 2020

IN JULY 2019, LAY’S APPROACHED GRIMALDI’S WITH THE IDEA OF CREATING POTATO CHIPS THAT REPLICATED THE FLAVORS OF ICONIC DISHES BY BELOVED AMERICAN RESTAURANTS FOR FANS ACROSS THE NATION TO ENJOY. It would be a match made in taste bud heaven.

“We were thrilled to work with such an iconic brand,” says Joseph Ciolli, CEO of Grimaldi’s Pizzeria. “Our executive chef and marketing team worked with the team at Lay’s to make sure the chips tasted as close to a Grimaldi’s pizza as possible. We shared our recipes, flavor profile, and brand assets to make sure both the product and the packaging were true to Grimaldi’s. For example, they decided to make our chip a kettle cooked chip to better replicate the crust of our New Yorkstyle coal brick oven pizza. The best part was getting to try the samples. It was so much fun getting to try them and give feedback. The Lay’s team was pretty close on the first try!”

Grimaldi’s Pizzeria (GrimaldisPizzeria.com) has always been inspired by the traditional coal fired, brick-oven pizza-making traditions that date back to the way pizza began in Brooklyn, New York more than 100 years ago.

“I’ve always been drawn to the family-oriented, casual yet upscale atmosphere of New York-themed pizzerias, which is how ours have become a favorite destination in every community we’re in,” Ciolli says.

The award-winning Grimaldi’s Pizzeria, which Ciolli says is known for making the best traditional coal brick oven pizzas in the United States, first opened its doors in Old Town Scottsdale in 2003, and 17 years later, still resides at the same location—though the company has also since expanded to include seven Arizona Grimaldi’s locations, and restaurants in a total of 11 states.

The chips were available via national retailers through Sept.

10, and Grimaldi’s fans were quick to give positive feedback.

“It was great having our Grimaldi’s New York Style Pizza flavor available as a Lay’s chip. I think launching an innovative new product is the type of positive news we need at this time,” Ciolli says.

CityLifestyle.com/ParadiseValley

41

OCTOBER

LIFESTYLE CALENDAR

1 - JAN 3

works by American and European

LARGER THAN MEMORY: CONTEMPORARY ART FROM INDIGENOUS NORTH AMERICA

System, now Valleywise Health, is

Contemporary Latin American Art in

replaced by this virtual event that

the Global Context explores how the

celebrates front-line medical heroes.

visual language of abstraction has

The “Arizona-chic” celebration fea-

generated profound insights into Latin

tures special musical guests and

Heard Museum

American culture and politics, and how

audience

The Heard Museum hosts Larger

Latin American artists have drawn

and will be a live broadcast event in

Than

Art

on abstraction’s parallel history in the

lieu of the large in-person gathering.

from Indigenous North America, the

United States and Europe. PhxArt.org

ValleywiseHealthFoundation.org

7

23

GLIMMER OF HOPE 2020

11TH ANNUAL BUCKLES AND BANGLES GALA

Memory:

Contemporary

Stories

of

needs at Maricopa Integrated Health

Abstraction:

artists,

engagement

surprises,

largest exhibition of contemporary art the museum has ever organized.

It includes 24 artists and collaborators from the U.S. and Canada, as well as four commissions of new work. The exhibition will be accompanied by a fully illustrated catalogue featuring essays,

An auction for this PACC911 event

available at the Heard Museum’s Books

opens Oct. 5 and is open through

Get ready to dust off your boots and pull

& More shop and online. Heard.org

Oct. 11. On Oct. 7, tune in for the live-

out your best Western wear! UMOM's

streamed celebration, which will be an

11th Annual Buckles and Bangles Gala

1 - JAN 31

online celebration of the organization's

is being held virtually this year. From

work helping homeless, neglected, and

the comfort of your own home, enjoy

BEYOND: WORKS BY NELLIE KING SOLOMON AND BARBARA STAUFFACHER SOLOMON

abused pets in need. There will also be

dinner, cocktails, entertainment, live

a live auction with auctiontainer Letitia

and silent auctions, and special guest

Frye. PACC911.org

appearances.

Scottsdale Museum of Contemporary Art

Scottsdale Museum of Contemporary Art (SMoCA) presents mother and daughter artists Barbara Stauffacher Solomon and Nellie King Solomon in

Virtual

The

Premier

Party

Experience includes a gourmet dinner,

12-18

décor, and more. UMOM.org

24

TOUR DE SCOTTSDALE Virtual

WISHES FOR WILDLIFE

their first joint exhibition. Perhaps best

The annual Tour de Scottsdale,

known for her 1960s Supergraphics—

benefiting the McDowell Sonoran

graphics oversized to the scale of

Conservancy, will be held virtually

Join Liberty Wildlife for this inspir-

architecture—Barbara

Virtual

Stauffacher

this year, allowing hundreds of road

ing and wickedly fun evening in

Solomon has worked in graphic

warriors to keep the cycling spirit alive

the comfort of your own home. The

design, architecture, landscape archi-

while still supporting the McDowell

Halloween-themed event will include

tecture, drawing, writing, and more.

Sonoran Conservancy. Riders com-

a virtual costume contest, silent

Nellie King Solomon uses abstraction

plete ride miles on their own, and can

auction, dramatic native wildlife pro-

and realism to tell stories, resulting in

ride the official Tour de Scottsdale

gram, rare look-behind-the-scenes

experiential paintings. SMoCA.org

courses, log miles around their city, or

at Liberty Wildlife, and hosted tables

even in their home or fitness center on

will receive an exquisite charcuterie

a trainer. TourDeScottsdale.net

board and wine package courtesy of

1 - JAN 31

M Catering. LibertyWildlife.org

STORIES OF ABSTRACTION: CONTEMPORARY LATIN AMERICAN ART IN THE GLOBAL CONTEXT Phoenix Art Museum

44

Virtual

22 A NIGHT IN THE VALLEY Virtual

Maricopa

acquired

contemporary

CopaBall, supporting vital commu-

This year’s Gatsby-themed Night of

Latin American art alongside 30

nity programs and charitable funding

Hope Gala will have limited seating,

of

Paradise Valley Lifestyle | October 2020

Foundation's

NIGHT OF HOPE GALA

Showcasing more than 40 recently works

Health

24 Virtual

and a full virtual experience for those who cannot attend in-person. Tune in for free for the virtual event, or purchase an in-person or virtual table. This gala is the reason Amanda Hope Rainbow Angels is able to offer support and free services to many families impacted by childhood cancer and other life-threatening diseases. AmandaHope.org

29 NOCHE PARA LOS NIÑOS (NIGHT OF THE CHILDREN) Biltmore Fashion Park

This festive evening, benefiting Kids in Focus, features a Día de los Muertos (Day of the Dead) theme set in a fun open-air setting with excitement. The event was designed with COVID-19 safety in mind.

If gatherings cannot resume by this time, the event will transform into a progressive take-out dinner experience, with an exhibit of the kids' photos and an online silent auction. KidsInFocus.org

31 15TH ANNUAL AUTISM SPEAKS WALK IN ARTNERSHIP WITH SARRC Mesa Convention Center

The 15th Annual Autism Speaks Walk in partnership with Southwest Autism Research & Resource Center has a new look for 2020! This year’s event will be transformed so participants may safely take part through Walk on Wheels, an organized and festive car parade at the Mesa Convention Center.

Register your team and raise funds to support autism research in our community. Registration is free. AutismCenter.org/2020Walk

Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle.com/ ParadiseValley using the Get In Touch link and let us know what you think.

CityLifestyle.com/ParadiseValley

45

HOT SPOT

ARRIVE Here NEW UPTOWN HOT SPOT

ARTICLE MICHELLE GLICKSMAN | PHOTOGRAPHY STUDIO ALCOTT

CAMELBACK ROAD AND 4TH AVENUE IS NOW ONE OF THE

tenant Don Woods, a longtime Arizona real estate developer active

HOTTEST ADDRESSES IN UPTOWN PHOENIX. In September,

in the 1950s and beyond.

ARRIVE Phoenix—Uptown’s first neighborhood hotel—opened its doors, welcoming locals and visitors alike.

“We were drawn to Phoenix because of its world-class dining and drinking scene, along with the vibrant arts and design community,

The 79-room, $25 million boutique hotel spans two restored

and felt that the Uptown area was the coolest neighborhood to bring

mid-century modern towers. Check in at the colorful Pop Stand, a

a boutique hotel into,” says ARRIVE Hotels & Restaurants CEO &

handcrafted popsicle shop that doubles as the registration desk, grab

Co-Founder Matt Steinberg. “We are proud to have partnered with

a coffee and grab-and-go meal from Cartel Uptown Phoenix, and

top local artisans to run Cartel Coffee Lab and Lylo Swim Club to

lounge around at the Lylo Swim Club, a poolside bar and restaurant.

make ARRIVE Phoenix part of the local, cultural fabric. And we are

In November, the hotel opens another feature: the Don Woods’ Say

excited to not only welcome Phoenicians onto the beautiful property,

When rooftop bar—which was named after famed former building

but to serve as a respite for our neighbors as well.” ArriveHotels.com

46

Paradise Valley Lifestyle | October 2020

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