Paradise Valley, AZ October 2023

FOOD + BEVERAGE DECADENT DELIGHTS

UNIQUE WINES

TRAVEL TRAVEL & FOOD

FAMILIES CHANGE, LIFESTYLES CHANGE, BUT YOUR HOME DOESN’T HAVE TO.

See You Around Town

I am NOT a good cook.

I make a mean chocolate chip pancake that my kids’ friends all love, and if you’re invited to my house for dinner, it’s because we’re really good friends and you already know it means you’re being served either baked ziti or we’re ordering in.

That said, I love good food. While I may lack the talent to make stunning creations myself, I certainly appreciate how others have it. The flavors, textures, smells, and presentations can be spectacular. And in Paradise Valley, we are blessed to have so many talented chefs at so many amazing restaurants.

Welcome to our Food & Drink Issue, our most delectable issue of the year.

I always love putting this issue together because food doesn’t just nourish our bodies but also our souls—breaking bread with friends and family usually means creating memories.

This year, we feature decadent delights; Eric Duchene, the executive chef at the JW Marriott Scottsdale Camelback Inn Resort & Spa (he’s from France!); unique wines; gourmet flavors while traveling; and more.

So get your taste buds ready—you’re in for a treat.

And I’ll see you around town at a restaurant—unless I’m home eating ziti!

Yours,

October 2023

PUBLISHER

Tammy Fellows | tammy.fellows@citylifestyle.com

EDITOR

Michelle Glicksman | michelle.glicksman@citylifestyle.com

ADMINISTRATIVE DIRECTOR

Faith Morello | faith.morello@citylifestyle.com

CONTRIBUTING WRITERS

Alison Bailin Batz, Susan Lanier-Graham

CONTRIBUTING PHOTOGRAPHER

Sopohia DuBois

GLICKSMAN, EDITOR

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Andi Foster

Proverbs 3:5-6

MICHELLE

@PARADISEVALLEYCITYLIFESTYLE

business monthly

A round-up of exciting news from local businesses.

Chestnut Opening in the Biltmore Area

Popular Valley restaurant Chestnut is expanding in the Biltmore area this month at 24th Street and Camelback Road. The brand-new, 3,500-squarefoot location will feature many of the popular menu items customers and frequenters have come to love for breakfast, lunch, and dinner, plus a full bar filled with cocktails and shareable bites and pastries. The farm-to-table menu features dishes made with locally sourced ingredients. Entree options include the Chestnut Chopped Salad and GlutenFree Pesto Mac. ChestnutAZ.com

The Eleanor Brunch Locale Now Open

The previous Scottsdale Dry Cleaners space at Hayden and Osborn roads was transformed into a new MidCentury-inspired brunch spot called The Eleanor. The new restaurant will offer traditional sit-down dining, as well as a grab-and-go section. A new exterior space, previously covered with asphalt, is now a Polynesianthemed area with subtropical plants, lava rock, and a large overhanging shade structure. TheEleanorAZ.com

Renowned Restaurant Group to be Culinary Provider at The Esplanade

DMK Restaurants—led by David Morton of the Morton’s Steakhouse family—will be the hospitality and culinary provider for The Esplanade. DMK’s scope there includes a full-service restaurant and bar, a grab-and-go coffee shop and marketplace, and more. The restaurant will feature world-class, all-day dining options, Phoenix's first listening room integrating state-of-the-art sound with customizable menus, and liquor lockers offering tenants the option to store personal collections. There is also a private dining room. EsplanadePHX.com

Gorjana Opens at Biltmore Fashion Park

Popular jewelry store gorjana opened at Biltmore Fashion Park, next to Anthropologie and Skin Laundry, and a short stroll from the Center Lawn. The Southern California-based jewelry brand is known for its effortless and laid-back style, with a wide assortment of pieces ranging from necklaces and earrings to bracelets and rings, as well as fine jewelry. The store was created to look like a welcoming coastal bungalow. Gorjana.com

Salt and Lime Modern Mexican Grill to Open Second Location

Scottsdale's Salt and Lime Modern Mexican Grill will open a new location at 5031 N. 44th St. at the Camelback Village Center in the first quarter of 2024. The new location will undergo a complete remodel and will remain true to its Scottsdale flagship location. The restaurant is known for its daily specials, including Margarita Mondays, Taco Tuesdays, and Senorita Saturdays, as well as its yearly transformation into the holiday pop-up Feliz Navidad Cantina. SaltAndLimeAZ.com

Cosanti Participates in Emerging Ecologies Exhibit at the MoMA in New York

Cosanti is featured in  Emerging Ecologies: Architecture and the Rise of Environmentalism , which debuted at the Museum of Modern Art in New  York and is on view through Jan. 20, 2024. Works that reconstruct how the rise of the environmental movement in the U.S. informed architectural practice and thought are showcased. It is dedicated to both realized and unrealized projects that address ecological and environmental concerns by architects who practiced in the United States from the 1930s through the 1990s. Cosanti.com

Want to be featured?

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

ARTICLE BY ALISON BAILIN BATZ | PHOTOGRAPHY PROVIDED

Squid Ink

Fettuccine at Arboleda

Espresso Rubbed Filet at Nook Kitchen

Decadent Delights

TREAT YOURSELF WITH THESE DREAMY INDULGENCES

Go ahead. Live a little.

While moderation is important, so is treating oneself once in a while with something wickedly indulgent and wonderful.

For example, caviar.

Bourbon Steak at the Fairmont Scottsdale Princess offers an utterly opulent way to enjoy the ocean-sourced ingredient with its Caviar Jelly Doughnuts ($35). Each of these warm, fluffy pastries is filled with yuzu-infused cream and topped with a generous portion of Osetra Reserve Caviar, all combining on the palate in perfect umami. ScottsdalePrincess.com

Another edible extravagance: a truffle. Earthy and nutty with a flavor profile all its own, the expensive ingredient can elevate a dish to epic proportions. At Toca Madera, it is used to create a mouthwatering Truffle Burge r ($48). An impressive iteration of a classic burger, this creation begins with two patties of Santa Carota beef topped with Tillamook white cheddar and a blend of shimeji, portobello, cremini, oyster, and maitake mushrooms, all cooked in white truffle oil. The brioche bun is toasted with truffle butter and then brushed with truffle sauce. Once constructed, it is finished with fresh Italian truffle slices and served alongside french fries with truffle hot sauce. TocaMadera.com

Bourbon & Bones Chophouse also features a terrifically tubular option in its Truffled Lobster Mac n’ Cheese ($38). An exquisite marriage of tender lobster and macaroni bathed

in a velvety homemade cheese sauce seems indulgent enough on its own, right? Nope, here it goes a step further, thanks to the white truffle oil that tops it all off. BourbonAndBones.com

Not to be outdone, North Italia has an outof-this-world White Truffle Garlic Bread on its starter menu. The bread is piled high in a skillet and heaped with a dizzyingly delightful combination of house-made ricotta, mozzarella, Grana Padano, herbs, and oodles of white truffle oil before being cooked until perfectly melty. NorthItalia.com

Speaking of melty, B&B Cocktail Lounge marries all the gooey goodness of Gruyère cheese sauce with prime steak tips, garlic, and bell peppers to make its exquisite Steak Au Gratin ($18), also a starter. The dish is paired with grilled baguettes that are practically begging to be dipped in the savory skillet’s leftover sauce. BourbonAndBones.com

Of course, some prefer to indulge in steak during the main course. If in that camp, seek out Roka Akor for its Certified Tajima Kobe Beef (MP). Given that Roka Akor holds one of the only licenses in the United States to source beef directly from Asia’s Hyogo Prefecture, Chinese-born Executive Chef Ce Ban feels a special connection to the protein. This cut, sourced directly from Hyogo, is one of the world’s most desirable and in-demand meats, as it must be bred from a pure lineage of Tajima-Gyu cattle. At the restaurant, the meat is served by the ounce. RokaAkor.com

Nook Kitchen also has a killer cut in its Espresso Rubbed Filet ($42). The 8-ounce beauty boasts an extraordinary depth of flavor thanks to its earthy, caffeinated crust. It also benefits from its pairing of garlic rosemary marble potatoes with a gorgeous white truffle cream sauce. NookKitchen.com

On the opposite side of the meaty flavor spectrum, there is LON’s at The Hermosa Inn, which offers a 10-ounce  Azul Beef New York Strip ($62). While the insane cut of meat shines on its own, it is enhanced with duck fat potatoes, roasted vine-ripened tomatoes, and a chimichurri sauce that Executive Chef Alejandro Martinez makes using his Argentinian grandfather’s recipe. Substituting chopped parsley for the traditional cilantro, Martinez adds freshly chopped garlic, chopped bay leaves, dry oregano, paprika, red wine vinegar, and olive oil to create an herby and tangy sauce that adds both incredible zest and vibrant color to the steak. HermosaInn.com

Finally, there are those who want to walk on the wild side when indulging in the more decadent of dining options. For them, there is Geordie’s at Wrigley Mansion, The Mick Brasserie, and Arboleda.

Certified Tajima Kobe Beef at Roka Akor

Steak Au Gratin at B&B Cocktail Lounge

Truffled Lobster Mac n’ Cheese at Bourbon & Bones Chophouse

At Geordie’s, Executive Chef David Brito features Hudson Valley Foie Gras ($30), a French delicacy that he pairs with visually stunning variations of onion and soubise, which is an onion sauce thickened with béchamel or cream. WrigleyMansion.com

Similarly bringing French-inspired indulgences to the Valley is The Mick, especially with its take on Escargot ($21). The surprisingly meaty snails are not only paired with copious herb butter but also brioche, bordelaise sauce, and creamy brie. TheMickAZ.com

And then Arboleda offers a twisted take on pasta with its Squid Ink Fettuccine ($31), a celebration of otherworldly luscious lemon butter and white wine sauce, as well as shrimp and calamari, all laid atop noodles made from squid ink—a luxurious Mediterranean preparation that gives the dish a stark black appearance. ArboledaAZ.com

“This cut, sourced directly from Hyogo, is one of the world’s most desirable and in-demand meats, as it must be bred from a pure lineage of Tajima-Gyu cattle.”

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If you’re a fan of wine, varietals such as cabernet sauvignon, merlot, pinot noir, and chardonnay likely sound familiar. However, there are more than 10,000 types of grapes used to make wine today, many of which are worth a taste despite not having name recognition just yet.

White wine fans should consider sampling Sterling Vineyard’s 2021 Malvasia Bianca ($35, SterlingVineyards.com). The Malvasia Bianca grape is highly aromatic, and this particular vintage seduces the senses with its bouquet of tropical fruit and delicate white flowers, followed by flavor notes of green apple and pear.

Another outside-of-the-box option is the Wilson Creek NV Variant Series White Cabernet Sauvignon ($34.99, WilsonCreekWinery.com). Surprise!

Cabernet can be made to be nearly translucent. This wild take—both visually and to the taste—offers strawberry, melon, and peaches, but without being overly sweet.

Looking for something bubbly?

Schramsberg boasts a 2019 Crémant Demi-Sec ($46, Schramsberg.com) that will tickle all the taste buds. French for creamy, Crémant differs from traditional Champagne in that it is not made with pinot noir or chardonnay grapes, pulling from a variety of other options instead. At Schramsberg, it is made with flora, a cross between Sémillon and Gewürztraminer. Off-dry, it has a lovely blend of minerality and fruitful spice.

And then there are the hidden gem reds.

Ever heard of Pinot Meunier? This dark grape dates back to the 16th century, and Chandon has a tremendously smooth vintage that offers bursts of dark berries and black cherry in its 2017 Pinot Meunier, Carneros ($55, Chandon.com).

Like the Pinot Meunier, the Mourvèdre grape also dates back thousands of years, predating even the Middle Ages. Cass Winery features a nuanced take with its

2020 Damas Noir 100% Mourvèdre  ($90, CassWines.com ). Big and full-bodied, it offers brambly berries, leather, earth, and even some vanilla bean on the nose and palate.

Even bolder, but far more earthy, is cabernet franc. A parent grape to both merlot and cabernet sauvignon grapes, cabernet franc is known for its dark spice flavors with herbaceous notes of tobacco, both of which are ever-so-present in Rodney Strong Vineyards’  2019 Reserve Cabernet Franc ($60, RodneyStrong.com).

Finally, there is Meritage. The Americanborn varietal gets its name from “merit” and “heritage,” and it is a California blend of traditional Bordeaux-grown grapes using Old World techniques. Cast Wines has a wine called 2019 Incantation ($65, CastWines.com) made from cabernet sauvignon, merlot, and cabernet franc, with dizzyingly delightful notes of red fruit, tobacco, black currants, and a variety of spices.

FROM FRANCE TO SCOTTSDALE

eggs, the sticky fingers, making the dough, rolling it, adding the cheese. And then at the end, when we picked up and ate it, it was very rewarding to make your own food. You enjoy it much more when you make it from scratch.”

Executive Chef Eric Duchene Takes

the Helm at JW Marriott Scottsdale

Camelback Inn Resort & Spa

“I just have this picture engraved in my memories of making Quiche Lorraine,” recalls Eric Duchene, executive chef at the JW Marriott Scottsdale Camelback Inn Resort & Spa. “I was at the kitchen counter with my mom, with the flour, cracking the

In fact, Chef Duchene, who was born and raised in France, grew up in an environment where food was a part of the culture, and where his family members were always making food from scratch.

Today, he is a long way from home. While he began his culinary career in France—from culinary school to working at a few traditional French restaurants—in 2006 he headed to the Cayman Islands to work for Marriott at the Ritz-Carlton Grand Cayman. From there it was the Ritz-Carlton Naples in Florida and then the Ritz-Carlton in Marina del Rey, California, before finding his favorite home yet—at the JW Marriott Scottsdale Camelback Inn Resort & Spa.

“I tried to be more playful and creative. I really tried to mix it up here and there so that people have a different experience at each outlet,” says Chef Duchene.

He joined the team in 2022, craving a bigger environment and more creative challenges.

“The Camelback Inn is a flagship at the company,” he says. “As the executive chef at the resort, I am in charge of all of the restaurants, in-room dining, the catering, and the cafeteria for our staff.”

The resort’s restaurants include Lincoln Steakhouse & Bar, Rita’s Cantina & Bar, Sprouts at the Spa, Hoppin’ Jacks at the Jackrabbit Pool, and Acacia at the golf club.

When Chef Duchene began at Camelback, one of his first priorities was to elevate the presentation of the food and the culinary offerings throughout the resort.

“Within about five months after I arrived, I changed every single menu at every outlet,” he says.

Since each restaurant has its own identity, such as Mexican or a steakhouse, he kept several traditional offerings on each menu, as well as introduced new fusions.

“I tried to be more playful and creative,” he says. “I really tried to mix it all up here and there so that people have a different experience at each outlet.”

Working closely with his executive sous chefs and the rest of his team to incorporate their ideas is important.

“I want their ideas and I want them to express themselves because they are the faces of the restaurants,” he says.

There are also many guests who return year after year—some for the past 30 years—as well as Mr. Marriott himself, who stays at the property each year for his birthday, and getting their feedback on the new menus and hearing if they enjoyed the new options was also important.

They were very happy.

Chef Duchene has also implemented a composting program and now can compost 6,000 to 7,000 pounds of food a month and is working on food waste reduction.

When he’s not working, he likes to take walks with his wife and spend time with his daughter.

The hours for the job—for the career in general—can be crazy, and he shares that his wife’s support was instrumental to him.

“I recognize my wife because I would never be able to be in this position without her support,” he says. “She’s always been an amazing support no matter what, taking care of my daughter almost by herself because I was working very hard. There’s been a lot of sacrifice.”

Still, being a chef was always a calling. It’s a career he loves.

“It’s part of me,” he says. “I just love the energy that there is around the F&B world. I think it’s a lifestyle. I like to be around people, I like to be creative, and I like to partner with people to create things. I don’t see myself doing anything else, It’s just part of me.”

CamelbackInn.com

Food on the Go

Gourmet Flavors on the Water and the Rails

ARTICLE AND PHOTOGRAPHY BY SUSAN LANIER-GRAHAM

When I travel, I love exploring local flavors. I believe food defines a culture. As Anthony Bourdain eloquently stated, “Food, culture, people, and landscape are all absolutely inseparable.”

Travelers have become so enamored with food that cruise and rail lines have begun embracing the foodie culture.

As cruise ships get bigger, they have had to meet the demands of more travelers and more discerning palates. Some cruise lines have welcomed celebrity chefs who have established specialty restaurants on cruise ships.

Holland America is one of several cruise lines that offer culinary cruises. Throughout the cruise, you can sample signature dishes, watch cooking demonstrations, and join the chefs at intimate onboard dinners.

Cruises aren’t alone in plying customers with great food. Trains also now feature gourmet delights. Rocky Mountaineer, the luxury Canadian rail line through the Canadian Rockies and in the Colorado Rockies, serves gourmet meals on each train. I was even surprised recently to discover exceptional cuisine on Amtrak!

Here are a few of the most sumptuous bites I’ve had on the go.

Holland America Line

WHAT: Led by a team of celebrity chefs, Holland America offers a great variety of fine-dining options onboard each ship. While there is an additional cost to dine at these establishments, it’s worth the extra cost. I love Canaletto, which serves up authentic Italian cuisine.

CONTACT: HollandAmerica.com

CroisiEurope

WHAT: CroisiEurope is a European-based cruise line that sails on rivers, canals, and at sea. The European cruises feature French menus developed in partnership with renowned chefs like Paul Bocuse and Marc Haeberlin. There is a single seating for each meal with several main dish offerings.

CONTACT: CroisiEuropeRiverCruises.com

European Waterways

WHAT: European Waterways has been my favorite culinary cruise experience. Each barge carries only a few passengers—between 8 and 20—and the classically trained chef caters to your every need. The crew pairs each meal with a white and a red wine. Your evening ends with a cheese course and dessert.

CONTACT: EuropeanWaterways.com

Susan Lanier-Graham

She is the founder of Wander With Wonder ( WanderWithWonder.com), an award-winning digital travel publication. She is also the managing editor of North Peoria Lifestyle. Lanier-Graham travels to discover wow food and experiences.

TOP: Experience authentic Italian at Canaletto with Holland America. Photo courtesy Holland America

RIGHT: A traditional French menu is offered with CrosiEurope

LEFT: Watch the chef prepare your meal on board European Waterways

Rocky Mountaineer

WHAT: Rocky Mountaineer offers luxury train excursions in the Canadian Rockies and from Denver to Moab over the Colorado Rockies. All meals are exceptional, but the Eggs Benedict for breakfast is over the top. It’s the perfect way to start what is the journey of a lifetime.

CONTACT: RockyMountaineer.com

Windstar Cruises

WHAT: Sailing on Windstar is yacht cruising at its finest. While you do need to make reservations for the specialty restaurants, there is no additional charge for meals. I loved Spanish-inspired Cuadro 44 by Anthony Sasso, where every meal was exceptional. Amphora requires no reservations, and dinner is exquisite.

CONTACT: WindstarCruises.com

Norwegian Cruise Lines

WHAT: Norwegian Cruise Lines is family-friendly, but it offers grown-up dining options. It ranges from fun—so many desserts—to beautiful wine-paired meals. Choose Texas-style BBQ at Q Texas Smokehouse or opt for Spanish tapas at Pincho. Order modern Italian at Scarpetta or Japanese fare at Teppanyaki.

CONTACT: NCL.com

TOP: Eggs Benedict is a specialty on Rocky Mountaineer BOTTOM: Fresh seafood is abundant on Windstar Cruises. Photo courtesy Windstar Cruises

Viking Cruises

WHAT: Viking ocean cruises feature multiple restaurants, each at no additional charge, although some require reservations. Make reservations for a night at The Chef’s Table, where each course is paired with exceptional wines. On river cruises, one main restaurant features destination-focused menus and incredible breakfast options.

CONTACT: VikingCruises.com

Shore Excursions

WHAT: Food on board has become a destination, but remember to venture off to experience local flavors. I had delectable sushi in Tahiti, discovered amazing pastries in Austria, savored the best-ever poutine in Banff, sipped the most amazing Eisschokolade (ice cream and hot chocolate) in Germany, and feasted on asparagus and truffles in France. Anywhere can become a foodie destination when you venture out and explore.

TOP: Dessert offerings abound on Norwegian Cruise Lines. Photo courtesy Norwegian Cruise Lines

RIGHT: Take time to sample local cuisine at each port

LEFT: Themed nights feature destination specialties onboard Viking Cruises

The Actor on Films, Playing Polo, and Heading to Scottsdale to Play in The Bentley Scottsdale Polo Championships

Photo courtesy The Polo Party

STERLING JONES

ARTICLE BY MICHELLE GLICKSMAN | PHOTOGRAPHY PROVIDED

Sterling Jones grew up on a horse ranch.

“I never knew anything other than seeing horses every single day of my life,” he says. “It’s not like I went and sought out horses—they were just always there. My entire family did stuff with horses in some capacity.”

In his early 20s, Jones left all of that behind when he moved to Los Angeles to become an actor. He found success, with credits that now include movies and television shows such as Barbie, Grey’s Anatomy, Found, Call Me Kat, and NCIS—among many others.

And randomly, yet perhaps fortuitously, his acting career brought him back to horses.

“I had been in a big movie called Lone Survivor,” he says. “Because of that, I was invited to a polo event, where I met Melissa Ganzi.”

Ganzi, one of the world’s most renowned female polo players, noticed a photo of Jones doing a handstand on a horse—back from his horse ranch days—on his Facebook page and invited him to do a polo class.

“She was like, ‘If you can do that, you can play polo,’” he remembers.

He went and, as he says, “was bit by the bug.”

Now, Jones balances playing polo with his acting career—and both are thriving.

In fact, he’ll be in the Valley to play in The Bentley Scottsdale Polo Championships: Presented by Talking Stick Resort on Sat., Nov. 4 at WestWorld of Scottsdale.

“I love the game so much,” Jones says. “It’s just so much fun.”

This now-12th annual event features star-studded teams from around the world. In addition to Jones, America’s premier polo player Nic Roldan, the Ganzi family, Ricky Cooper, and more will be on the field. This year’s lineup includes teams from Texas, Wales, New Orleans, PRIDE USA, USA Women’s All-Star team, Aspen Valley, and two teams from Arizona.

It also includes events such as the Canine Couture Fashion Show and The World’s Longest Catwalk Fashion Show. There will also be displays by BarrettJackson, Bentley Scottsdale, and more.

Riot House Polo DayClub and Grimaldi’s Pizzeria Disco also return this year, as does the Million Dollar Mingle organized by former NFL star AC Caswell.

Photo courtesy The Polo Party

Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)

• 1 ounce Galliano liqueur

• 1/2 ounce lemon juice

• 1/2 ounce brown sugar & cinnamon syrup

• 2 tablespoons pumpkin puree

• fresh nutmeg

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

TOASTED MALLOW

• 1 1/2 ounces vodka

• 1 1/2 ounces chocolate liqueur

• 1/2 ounce Frangelico liqueur

• graham crackers

• marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

PUMPKIN BRAIN PURÉE

• Milk

• Mint cocolate chip ice cream

• Halloween Oreos

• Gummy worms

Crush 5-8 Oreos inside a plastic bag. Layer the bottom of a glass with half of the crushed Oreos to make a nice base. Add 2-3 scoops of mint chocolate chip ice cream and fill the rest of the glass with cold milk. Add another layer of crushed Oreos to float on top. Finish with 2-3 gummy worms around the top and enjoy!

CANDY CORN BOURBON

• 2 ounces bourbon

• 1/2 ounce brown sugar & cinnamon syrup

• 2 dashes of orange bitters

• 5 candy corns

Combine all ingredients in a shaker tin. Muddle the candy corns inside the shaker tin, add ice and shake vigorously until sufficiently chilled and blended. Strain through a fine mesh strainer in an old fashioned glass over a large ice cube. Garnish with a piece of candy corn on top of the ice cube and enjoy!

DIRT + SQUIRMS (KID-FRIENDLY!)

Feed Your Soul

Food is exciting to cook, and satisfying to eat but is it enjoyable to read? Novels where food is prominently featured can be a veritable feast for the eyes. Food imagery, also called gustatory imagery, adds depth to a novel, providing a springboard for all kinds of descriptive and symbolic language. Different dishes can transport a reader to new regions of the world, reveal a character’s culture, or symbolically deepen the meaning of a text. So, dive into this list of autumn reads and don’t forget to save room for seconds.

Fall in love with food-centric fiction

ARTICLE BY HANNAH BARRICKS

Stanley Park

by Timothy Taylor

True crime fans and foodies alike will enjoy this beautifully written novel. The novel follows a Vancouver based chef, Jeremy Papier and his failing bistro. As Papier tries to hold his dreams together, his homeless father drags him into a real-life, 1940s “cold case” investigation. The novel mindfully uses the investigation as well as Papier’s commitment to locally grown foods to pay tribute to Vancouver’s landscape and history.

The School of Essential Ingredients

by Erica Bauermeister

Love is in the air at this Monday night cooking school. The novel follows a cast of hapless students as they are instructed in both the kitchen and in life by the school’s owner, Lillian. Lillian is the group’s fairy godmother as she hands out morsels of advice and challenges the students with advanced recipes. A cozy read, be prepared to fall in love with the decadence of the school’s dishes as well as the sweet message that lingers long after you put down the book.

A Moveable Feast

by Ernest Hemingway

Published after his untimely death, A Moveable Feast is Hemingway’s memoir. A love letter to 1920s Paris and the literary movement, Hemingway charters the reader through his early years there, one cafe at a time. Along the way, familiar characters like Gertrude Stein and F. Scott Fitzgerald float in and out. This no-frills prose will stick to your ribs and leave you satisfied.

The Sol Majestic

by Ferrett Steinmetz

If you love science fiction, this big-hearted, culinary space opera is sure to hit the spot. The story follows impoverished Kenna, an aspiring guru who hungrily wanders the cosmos until he wins dinner at the galaxy’s most renowned restaurant, The Sol Majestic. A novel that is both fun and thought provoking, Steinmetz uses striking food imagery to explore what truly excites the spirit.

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ARIZONA BILTMORE | 6:00 PM

Gabriel's Angels will once again hold its red carpet, “PAWparazzi”-themed fundraising gala, A Night of PAWSibilities. The nonprofit provides pet therapy visits to vulnerable Arizona children, helping them develop vital core behaviors. The star-studded gala includes an open bar cocktail hour, dinner, raffle, live auction, and

The inaugural Fashion & Fizz event, hosted by Ballet Arizona’s Contemporary Council, includes a cocktail reception, fashion show, and behindthe-scenes look at intricate ballet costumes. Fashion & Fizz attendees will also have a chance to win raffle prizes featuring some local resorts, restaurants, and more. VIP tickets are

Scottsdale

OCTOBER 14TH

6th Annual Gateway for Cancer Research Vino con Stelle

ARIZONA BILTMORE | 6:00 PM

The 6th Annual Gateway for Cancer Research Vino con Stelle is hosted by Founder and Chairman Mr. Richard J Stephenson and Vice Chair Dr. Stacie J. Stephenson,  and it will include an evening of wine under the stars. The premier food and wine experience is in support of vital cancer clinical research. GatewayCR.org

OCTOBER 27TH

Neuro Night

THE CLAYTON HOUSE

This year's gala, founded by award-winning actress, activist, and Barrow Neurological Foundation board member Sharon Stone, features entertainment by Mark McGrath, Sugar Ray, Max Lukian, and more. Neuro Night both recognizes Barrow’s advancements in treating the most debilitating neurological diseases and raises funds for clinical care, medical education, and groundbreaking research. SupportBarrow.org

OCTOBER 28TH

44th Annual Friends of Erma Bombeck Authors Luncheon

JW MARRIOTT PHOENIX

DESERT RIDGE RESORT & SPA

This year's event, which includes a luncheon and a program, features authors David Baldacci, Susan Casey, Bonnie Garmus, Sheila Johnson, Grace Linn, and Adriana Trigiani, who will also emcee the event. The Arizona Women’s Board is committed to the prevention of kidney disease through awareness, education, and research and to improving the quality of life for Arizonans with kidney disease. This event benefits that mission. AuthorsLuncheonAZ.org

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Cushman HAULER PRO-X ELITE EZGO L6 ELiTE

ARTICLE BY SUSAN LANIER-GRAHAM | PHOTOGRAPHY PROVIDED

LUCID AIR GRAND TOURING SEDAN

WELCOME TO THE WORLD’S LONGEST RANGE AND FASTEST-CHARGING LUXURY ELECTRIC CAR

Welcome to Lucid, an American-made luxury electric vehicle assembled right here in Arizona.

The new Lucid Air Grand Touring offers maximum thrills in an all-electric luxury vehicle. You can hit 0 to 60 in 2.6 seconds and achieve a top speed of 168 mph. Not only is the acceleration staggering in this sedan with 819 horsepower, but it has the stamina to take to the road with a 516-mile range on a single charge.

LUXURY INSIDE

When you sit down in the Lucid Air Grand Touring, you feel the luxury of complete silence. Sleek surfaces surround you. Fullgrain Nappa leather is sourced from the world’s only carbon-neutral leather producer. Combine that with PurLuxe leather alternatives and sustainably harvested open-pore wooden accents and you have the ultimate in sustainable sophistication.

An expansive glass canopy overhead is ideal for those cool desert evenings. Don’t worry about those hot days. Protective interlayers help block heat and harmful rays.

As you take to the road, delight in the 20-way massaging seats and the optional 21-speaker Surreal Sound™ Pro audio system with Dolby Atmos.

The main displays put everything at your fingertips. A floating 34-inch glass cockpit panel curves around the driver’s seat. You see everything in crystal-clear, 5K resolution.

A retractable central pilot panel gives you even more control over the Air’s features and slides away for hidden storage.

TECHNOLOGY TO GO

The optional DreamDrive™ Pro, Lucid’s advanced driver-assistance system, gives you peace of mind and cutting-edge convenience. DreamDrive™ Pro includes 32 on-board sensors, an innovative driver-monitoring system, and on-board ethernet networking.

Lucid Air Grand Touring comes with facial recognition and Alexa voice-enabled commands.

LUCID AIR GRAND TOURING

MSRP $138,000 ($155,650 as tested)

819 hp

0-60 in 2.6 seconds

516-mile range

12 minutes to charge to 200 miles

INGREDIENTS INSTRUCTIONS

1 1/2 oz

TEZCAZUL BLANCO

1/2 oz Blackberry Simple Syrup

1 oz Fresh Squeezed Lime Juice

1 Dash Orange Bitters

1/2 oz Agave

1 Activated Charcoal Capsule

Ice Cubes

Fresh Blackberries (Optional

Add , Blackberry Simple Syrup, Orange Bitters and Agave to a Cocktail Shaker. Open up the Capsule ad add the powder to the Shaker. Add a handful of ice cubes and shake for a few seconds.

TEZCAZUL BLANCO

Pour into glass over ice, add Fresh Blackberries and ENJOY!