Paradise Valley, AZ October 2026 by City Lifestyle

Dinner with Dillon

TH E FO O D & DRI N K ISSU E O C TO B E R 2 02 6

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LIFESTYLE LETTER

The Villain at the Table

October 2026 PUBLISHER

Nadine Bubeck | nadine.bubeck@citylifestyle.com AD M I N I ST R AT I VE AS S I STAN T

Kennedy Rettew

Dillon Brooks is the kind of athlete I want my boys to admire. Vicious, fierce and fearless on the court. Fouls are there for a reason, so why not take them? But when Dillon walked into The Ra Ra Room for our exclusive one-on-one, he was not sporting his on-court alter ego. He arrived in a collared shirt, some bling, and a completely chill demeanor. Calm, cool, collected and super nice. Yes, that is exactly the kind of guy I want my kids to admire. Someone who can be a BA on the court but a real person IRL. Someone who knows when to turn it on, when to turn it off, and remains completely himself through both. After some spicy rigatoni, a fresh Caesar, and a relaxed conversation, we parted ways. Thank you to the Phoenix Suns for making this awesome cover shoot happen and giving us the opportunity to introduce readers to the Dillon behind the Villain. I love our annual Food & Drink issue. We live in a community with practically every type of concept, every cuisine imaginable, and an incredible collection of A-list chefs. It is rather remarkable. The images throughout this issue will make your mouth water, but beyond the pictures are stories that satisfy a different craving: the desire to dig deeper and learn more. Deebo Samuel shares the legit story behind his new Old Town concept, including the South Carolina flavors and family memories woven into the menu. Heather Restrepo introduces us to the beautiful world of Depwah, where she and a Michelin-trained chef have perfected the art of the croissant. And then there is Chef Joey Maggiore, bringing us back to the days when opening a magazine meant taking a personality quiz. Only Joey could cook up one that reveals which of his five restaurants matches your appetite and attitude. This issue is filled with people who understand that food is never just food. It is personality, family, creativity, culture and connection. As you experience our Food & Drink issue, here’s a cheers from us to our culinary community. Thank you to the chefs with heart and hustle, the restaurateurs with guts and vision, the mixologists pouring personality into every glass, and the hospitality teams who make us want to stay for one more. I hope you savor every page of this issue. NADINE BUBECK, PUBLISHER @ PA R A D I S E VA L L E Y C I T Y L I F E S T Y L E

E D I TO R I AL C O O R D I N ATO R

Jennifer Blalock

Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller LAYOUT DESIGNER Andi Foster QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Paradise Valley City 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

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

40 16

Featured

16 34

Departments

Dinner with Dillon 1:1 with The Villain at the Table

What’s Your Maggiore Match? Pick the concept that best fits your personality

An Appetite for Beauty

Heather Restrepo reveals the first taste of Depwah, where French technique meets Vietnamese soul

Lifestyle Letter

Artist’s Palette SPORTS + RECREATION

Chef ’s Selection FOOD + BEVERAGE

Athlete Life FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Our Town LOCAL SERVICES

Locally Sourced FOOD + BEVERAGE

Mental Wellbeing HEALTH + WELLNESS

Happy Hour FOOD + BEVERAGE

Home Update HOME + DESIGN

Hosting Tips FOOD + BEVERAGE

Local’s Choice EVENT PLANNING + SERVICES

Back Stage LIFE + CULTURE

Trend Setter ARTS + CULTURE

Must See HEALTH + WELLNESS

Healthy Lifestyle HEALTH + WELLNESS

Giving Back LIFE + CULTURE

102 Expert Help HEALTH + WELLNESS 110 Travel Journal TRAVEL 116

On the Cover Phoenix Suns standout Dillon Brooks photographed inside the ultra-exclusive Ra Ra Room. Photography: Katie Levine Photography

Inspired By FOOD + BEVERAGE

120 Hot Spot FOOD + BEVERAGE 122 Local Limelight FOOD + BEVERAGE 127 How To FOOD + BEVERAGE 130 Party Planning ENTERTAINMENT

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ROOTED IN GOOD TASTE Set against the backdrop of Mountain Shadows resort in Paradise Valley, Hearth ’61 offers a refined yet welcoming dining experience rooted in bold, seasonal flavors. Thoughtfully crafted dishes showcase elevated cuisine, paired with a curated wine list and expertly mixed cocktails. Whether gathering after a round on the course or settling in for an unhurried evening, Hearth ’61 invites you to relax, connect and savor a meal designed to linger long after the last bite.

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1:1 WITH THE VILLAIN AT THE TABLE

ARTICLE BY NADINE BUBECK

PHOTOGRAPHY BY KATIE LEVINE PHOTOGRAPHY

DINNER

WITH DILLON villain /’vilən/ noun: The character who stands against the hero. In basketball, that depends entirely on which jersey you wear. Enter Dillon Brooks. For our exclusive one on one, we took over The Ra Ra Room, Phoenix’s members-only hideaway tucked away at the Suns’ home court. Surrounded by unapologetic glamour, Dillon arrived with a crisp collar and pure vibe.

A RT IST ’S PA LE T T E | SP ORTS + RE CRE AT ION

On the court, he locks eyes with opponents and plays every possession like it is personal. At our table, he was relaxed, reflective and completely at ease. Not a different Dillon. Just a side the crowd rarely gets to see. Turns out, the Villain has range. “The Villain is the other side,” he says. “It’s the alter ego. I save that energy for the persona I bring to the court. Once the game is over, I come back to my normal life.” The contrast is striking, but there is no contradiction. The same man dubbed the Villain also calls himself the teacher and protector of his team.

At The Ra Ra Room, with the velvet behind him and the Villain temporarily off duty, Dillon let us meet both. LET’S START WITH THE RA RA MENU. WHAT’S YOUR TOP PICK? The spicy rigatoni. Everyone’s favorite. WHAT’S YOUR PRE-GAME MEAL? It’s specific. I eat penne pasta with garlic and olive oil, chicken and shrimp. I can’t do all the spice before a game because it might hurt my stomach. CONTINUED >

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AFTER THE GAME, DO YOU TURN UP THE FLAVOR? Yeah. Then I’ll get the veal, the kale with goat cheese, and a mock drink. YOU GREW UP IN CANADA. AS A KID, DID YOU HAVE BIG DREAMS? I knew I wanted to be an NBA player when I was 10. My mom still has it written down. At school, we were asked what we wanted to be when we grew up. I wrote, “NBA player.” WHO DID YOU ADMIRE? Dwyane Wade and, obviously, Vince Carter. Vince because he played for Toronto. That was when the Raptors really started picking up in the NBA. WHEN DID YOU REALIZE THE NBA COULD ACTUALLY HAPPEN FOR YOU? When I went to Findlay Prep in Las Vegas. I was around 16 or 17, and I was playing with all these great players who were McDonald’s All Americans. Before me, a lot of Canadians went to that school, earned Division I scholarships and then played in the NBA. I knew I was on the right trajectory. It was also a growing step in my life because I was away from my family. I flew all the way to Vegas, and I’ve basically been away from my family ever since then.

A RT IST ’S PA LE T T E | SP ORTS + RE CRE AT ION

“HAVING THAT ALTER EGO KEEPS ME AT PEACE IN REAL LIFE. IT KEEPS THINGS E XCI T ING.”

AFTER FINDLAY PREP, YOU COMMITTED TO THE UNIVERSITY OF OREGON. YOU REACHED THE FINAL FOUR AND BECAME PAC 12 PLAYER OF THE YEAR. I was happy, but I wasn’t content. I knew there was more. I knew I had to work more each year and build myself into a better basketball player while also growing into a man. YOU WERE SELECTED WITH THE 45TH PICK IN THE SECOND ROUND OF THE NBA DRAFT. Yes, I had done my pre-draft workout in Westchester, and that night I had a little party in Toronto with close family and friends. I didn’t even see my name at first. I got the call, and then I saw it on the ticker. I was mostly looking at my mom and my grandparents. They were all there, and my mom was crying. She was seeing her son achieve his dream. All my friends were happy. I was just taking in the moment. Even then, though, I knew there was more to come.

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WHEN DID THE MORE AGGRESSIVE SIDE OF YOU BEGIN TO FORM? I don’t think anyone called it the Villain back then. Maybe they would have called me a troublemaker or an aggressive player. Every time I stepped on the floor, I wanted to do my best at any cost. I wanted to win. I’ll do anything to win and play hard. Even when I was younger, I was always training. My AAU team would do mountain runs and parachute runs. What people see now comes from all the work, the losses, the triumphs, and the winning. WHEN DID YOU FIRST HEAR THE NAME DILLON THE VILLAIN? It was in Memphis. I don’t remember exactly who said it first. It was probably someone in the media or one of my teammates. It clicked right away. DO YOU OWN IT? For sure. It took two or three years for me to fully accept it, but now, every time I step on the floor and someone calls out Dillon the Villain, I own it. SO THE VILLAIN IS YOUR ALTER EGO? Exactly. It’s the other side. Having that alter ego keeps me at peace in real life. It keeps things exciting. CONTINUED >

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WHAT HAPPENS WHEN THAT AGGRESSION LEADS TO A FOUL OUT OR SUSPENSION? It’s part of the game. It’s a little adversity, and it shapes you. You either do it again or you learn from it. One year, I think I led the league in fouls. You have to be smart with your fouls, but it’s also an indication that you’re playing hard and playing aggressively. YOU ARE HEADING INTO YOUR SECOND SEASON WITH THE SUNS. HOW DO YOU LOOK BACK ON THE FIRST? The first season was great. Everybody thought we weren’t going to be a great team or win many games. We surpassed those expectations by January. We gelled well. We all came together wanting one thing, which was to win games, and I felt like we did a great job. THERE APPEARS TO BE A REAL BOND AMONG THIS GROUP. We’re tight. There aren’t really secrets. We fight and play hard for each other every night, and that creates trust. Once you start knowing people on a family and personal level, you create that brotherhood. WHAT DO YOU BRING TO THE SUNS? I’m the teacher and protector. I’ve been in the NBA for nine years, going into my 10th. I’ve learned a lot, seen a lot, and met so many different players. I’m like an encyclopedia when it comes to basketball, taking care of yourself, and figuring out the industry of the game. With the younger guys, you teach them how to play defense and show them certain tricks of the trade. That’s the teacher part. AND THE PROTECTOR? When I’m on the floor, I play with aggression. That can be infectious. It makes everyone play harder and play together. If anybody gets too far out of line, I’ll step into the middle of it. SUNS FANS EMBRACED YOU IMMEDIATELY. WHAT DOES THAT SUPPORT MEANT TO YOU? I always play to the fans. This is my third team, and it’s a completely different fan base. They’re engaging.

A RT IST ’S PA LE T T E | SP ORTS + RE CRE AT ION

They support you through the thick and thin. They welcomed me with open arms. Phoenix feels like home. WHAT MEMORY FROM YOUR FIRST SEASON IN PHOENIX STANDS OUT? Definitely the China trip. But there were also so many great wins and learning lessons throughout the year. What stands out is how we bounced back when things happened. When Book got hurt, when guys were out of the lineup, or when someone wasn’t shooting well, we always had another player pick it up. Nobody was selfish or mad about it. We were just trying to find a way to win. That shaped us and made us who we are. It’s also what we’re bringing into the next season.

You’ve Built a Life You’re Proud Of. Now Let’s Protect It.

WHAT ADVICE STAYS WITH YOU? Keith Smart was one of my first coaches. Every time I had a good game, he would ask, “How can you be more consistent? How can you do it again and again and again?” That’s what makes you great. You have to replicate the same good game or great game over and over. He told me that during my rookie year, and it stuck with me. Mike Conley also told me that every game is a learning lesson. That helps during rough seasons and after losses. I use it when I see someone struggling with the game they had. WHAT’S YOUR PREGAME RITUAL? Right before we start talking about the game, I listen to The Weeknd. “One of Those Nights” or “Might Not.” It’s a slower type of vibe, but it gets me motivated. On the drive, I listen to a lot of 50 Cent. That’s my guy. Everything is regimented. I get treatment on the table, do mobility work, stretch and do different isometrics. Then I go into the weight room and warm up my body. I go out for my pregame shooting, come back in and put on all my body armor and tights. I get my ankles taped, take off my ring, put on my jersey and get the game plan. Then we wait for everyone to come out, do our handshakes and run onto the floor. I have the stare that everybody sees.

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YOU SAY THE SECOND YEAR TOGETHER WILL BE SPECIAL. WHY? We already went through one season together. We have everything locked down, and now we get another training camp to improve and understand exactly what we want to do offensively and defensively. During the season, you build a base. We already have our base. Now it’s about getting 1 percent better every day. That could happen through practice, taking care of your body or playing the games. If everyone wants to get 1 percent better, it becomes infectious. It creates a domino effect. PERSONAL GOALS FOR THE SEASON? I would love to make the All Star team, especially with it being here. WHAT DID YOU DO TO RESET DURING THE OFFSEASON? I went to the Bahamas, sat on the beach, reminisced, and reflected on the year. You have to reflect.

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WHAT DO YOU LIKE TO BINGE-WATCH? I always watch old movies... The Lord of the Rings, Harry Potter and Star Wars. For TV, I watch The Big Bang Theory, Breaking Bad, Prison Break and MobLand. TALK ABOUT YOUR STYLE. Four years ago, I was flashy and over the edge. For the past two years, I’ve tried to keep it basic. Plain T shirts, slacks and simple pieces.

I’ve also started doing the tie and polo thing because now I know how to tie a tie. WHO TAUGHT YOU? YouTube. I asked one of our security guys to do it for me, but he was already on the first bus. He told me to search it on YouTube, so I did. LET’S TALK FOOD. WHAT DID YOU LOVE EATING AS A KID? A lot of shrimp and lobster. My dad is from the East Coast, so he always wanted seafood. ULTIMATE CHEAT MEAL? Homemade blueberry cobbler. BREAKFAST? If I don’t have breakfast, I’m cranky. Right now, it’s three sunny side up eggs, three pieces of bacon and three pancakes. LUNCH? Varies. Tacos, a protein bowl with chicken, salmon, steak, or a big salad. IDEAL DINNER WHEN IT’S NOT GAME DAY... I love veal. A thin cut of veal, grilled with lemon and caper sauce. There’s a version from Harry’s in Venice, Italy, that I love. YOU WROTE “NBA PLAYER” WHEN YOU WERE 10. NOW YOU ARE ENTERING YOUR 10TH NBA SEASON. WHAT DREAM MOMENT IS STILL AHEAD OF YOU? Winning a championship. I’ve seen countless friends do it. I know how long and grueling the season is. You put that much time into it, and then you’re holding the Larry O’Brien Trophy at the end. You’re the best team out of 30 teams. That would be my dream moment. IG @dillonbrooks24

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PHOTOGRAPHY BY KATIE LEVINE PHOTOGRAPHY

R A R A’S NE W R EC IP E CHEF TONY NORIEGA TAKES PHOENIX’S PRIVATE SUPPER CLUB INTO YEAR THREE

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

CONTINUED >

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Forget the candy room for a moment. The biggest thing happening at The Ra Ra Room right now is in the kitchen. As the private supper club celebrates two years inside the Suns and Mercury arena, General Manager Jared LoPriore is preparing for its most significant culinary evolution since opening. Chef Tony Noriega has joined the team, bringing years of Arizona restaurant experience and a fresh perspective to its Major Food Group menu. “With someone as talented as Tony, you get a fresh set of eyes, experience, depth, and as an Arizona lifer, he understands the market,” says Jared. That perspective matters. The Ra Ra Room’s culinary DNA comes from Major Food Group, while its members are distinctly Arizona. Noriega’s opportunity is to bring those worlds closer together. Permanent changes must remain synchronized with Major Food Group, protecting the consistency behind every signature dish. But Noriega gives the team a new voice. Year three will bring menu updates and additional Major Food Group and Carbone recipes, although Jared is keeping the details under wraps as the new menu will be unveiled in an exclusive member’s only private event. One signature remains essential: Spicy Rigatoni Vodka. “What Mat (Ishbia) wanted was access to a Major Food Group concept,” Jared says. “He said, ‘I need this to go alongside my sporting business.’ And here we are. It is a great fit.” Two years later, what does Mr. Ishbia order when he sits down inside the room he helped create? “I don’t know if I’m technically allowed to disclose exactly what our friend orders, but let’s just say he’s a creature of habit. He is extremely kind, generous, and very proud of our space.” Mario Carbone’s order is easier to uncover, although catching him seated at a table is another matter. “Mario is not a big eater when he is working,” Jared says. “He is in his chef whites, standing at the pass and tasting food.” By the time Carbone reaches the dining room, he has already sampled his way through service.

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“If you get him at that point, it is probably a glass of Italian red wine and maybe a Montenegro on the rocks with an orange peel.” Jared was there before day one, joining Major Food Group in September 2024 ahead of the November opening. Many original staff members had never worked inside a concept like The Ra Ra Room. Two years later, they are entering season three as veterans. On game nights, members may arrive in jerseys and need to reach their seats before tipoff. Dinner can move through two quick courses, with an invitation to return at halftime for a candy room visit. On Thursday, Friday or Saturday, guests settle in for date night or a business dinner, order a larger bottle of wine and forget the clock. “That 45 minute or 90 minute experience becomes three hours,” Jared says. “We have taken care of our members 50, 60, even 100 times. They are like family to us. The club’s membership continues to grow. Access to the club remains exclusive to members and guests invited by members” As part of the exclusive membership program, members of The Ra Ra Room enjoy a curated calendar of members-only experiences, including intimate wine and tequila dinners, private events, tickets to some of the most anticipated shows at Mortgage Matchup Center and exclusive members-only trips. So far this year, members have traveled to Napa Valley and Las Vegas for NBA Summer League, with an upcoming fall trip to Portland planned for the Suns’ season tip-off. Next Spring, members will be invited to participate in a trip to Miami and experience additional Major Food Group concepts. The room has also become part of the culture surrounding both teams. Mercury players are frequent guests during their season, while the Villain has emerged as the most familiar Suns face. “Dillon probably visits us more than any other player.” Looking ahead, Jared wants to retain the members shaping the room’s identity, welcome the right new ones, and continue developing his team. “I feel certain when I say it: today is the vision.” therararoom.com

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

PHOTOGRAPHY BY BOGDAN “BOOGIE”

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AT H LE T E LIF E | FO O D + B E VE RAGE

N F L’ S D E E B O S A M U E L B R I N G S S O U T H E R N S O U L T O O L D T O W N

Timing was pure Deebo: two major plays in one week. Deebo Samuel opened Problem Lounge in Old Town Scottsdale, then made his return to the San Francisco 49ers. The restaurant was the result of a vision he had been shaping behind the scenes. And his return to San Francisco came with a familiar goal: finish the job. Both followed a summer spent in the Valley, where Deebo trained with Larry Smith Fitness while using his time away from football to help bring Problem Lounge to life. “It’s a blessing,” Deebo says. “I’ve worked hard training for this season and, in my free time, put energy into Problem Lounge. To see them come together at the same time is special for me and everybody in my corner.” Problem may be Deebo’s newest venture, but Scottsdale has been part of his life for years.

“Scottsdale has great energy, and I love spending time here in the offseason. Old Town was the perfect place to bring something that combines great food, hospitality and nightlife all under one roof.” That combination is the heart of Problem. “We wanted to create a unique place where you can have a great dinner and a great night out.” The name carries his fingerprints, too. Problem connects directly to his “19problemz” identity and the confidence he has carried since long before he became one of football’s most dynamic playmakers. “Problem represents confidence and creating something people can’t ignore. That’s who I’ve always been dating back to when I was a kid.” CONTINUED >

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Deebo did not simply attach his name to the door; he approached each decision with the same focus he brings to football. “I was involved in every aspect to help shape the vision; the atmosphere, music, and guest experience… I wanted it to feel authentic, elevated and memorable.” The menu reflects that vision through an unexpected mix of steakhouse classics, Italian comfort, Creole flavor and Southern soul. It is a combination driven less by culinary rules than by the food Deebo and his team genuinely love. “We wanted a menu with dishes from different backgrounds and cuisines we’ve grown to appreciate,” he says. Some of those dishes take Deebo directly back to South Carolina. Deebo calls his biological mother, Felicia Winn; his grandmother, Kathy “Kat” Winn; and his stepmother, Precious Martin, the three main women in his life. His childhood consisted of instability, loss and moments when his future felt anything but certain. When his grandmother became ill and Deebo found himself without a place to go, Precious opened her home to him. She pushed him in school, kept him focused on football and refused to let his circumstances decide his future. Deebo has credited her with changing, and ultimately saving, the course of his life. That loyalty runs through his entire family. When Deebo reached the NFL, he helped Felicia receive treatment and rebuild her life. He also credits his older brother, Tyquan, with developing his toughness, sharpening him as an athlete and protecting him from the trouble around them. Those experiences made family, discipline and second chances central to who Deebo is. They also bring deeper meaning to the South Carolina flavors at Problem. The dishes may be elevated, but the memories behind them come from the people, struggles and love that helped turn Tyshun Samuel into Deebo. “Things like the Crawfish Alfredo Fettuccine and our Southerninspired sides reflect some of those flavors and core memories of growing up in South Carolina and being with my family.”

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Not to mention the Hamachi Creole Tartare, Surf & Turf Frites, Delmonico Ribeye, and Peach Cobbler. His own order goes even bigger. “I like the Crack Wings and Problem Child Dip for the table, followed by either the Titan Cut Signature Tomahawk or the Oxtail Truffle Lasagna, with Four-Cheese Macaroni Gratin on the side.” Bringing that range of flavors together required someone Deebo trusted. Enter Executive Chef Cleashaun “Cleaz” Hill. “He was the first chef I had when I started in the NFL, and we have continued to build a great relationship. He’s super talented and understood exactly what we wanted to create from day one.” For Deebo, the perfect night at Problem has its own rhythm. “You have to start with a drink of your choice, apps, followed by dinner (then dessert). From there, you can enjoy the lounge, the beautiful rooftop terrace, or both.” Opening a restaurant has shown Deebo that football and hospitality are not as different as they might appear. “There are actually a lot of similarities when it comes to what they both have taught me, including patience, attention to detail and believing in your passion. In the restaurant business, it taught me how much impact you can make one guest at a time and how the smallest details can turn a good experience into a great one.” That mindset defines the businessman he wants people to know.

“I APPROACH BUSINESS THE SAME WAY I APPROACH FOOTBALL. I’M COMPETITIVE, HANDS-ON, AND HOLD MYSELF TO THE HIGHEST STANDARD.”

“I approach business the same way I approach football. I’m competitive, hands-on, and hold myself to the highest standard.” It also explains why returning to San Francisco means so much. After one season in Washington, Deebo is back in the Bay.

“I’ve created a lot of memories in San Francisco, from my teammates to the fans to our past success. That’s something I’ve always appreciated. I’m happy to be back, finish the job, and win that Lombardi Trophy.” For all the distance between a packed stadium and an Old Town dining room, Deebo sees the same goal in both. “It’s all about giving people a feeling they’ll remember. Whether that’s a big play or a great meal, you want people leaving excited to come back.” THE TEAMMATE MOST LIKELY TO STAY UNTIL CLOSING? “George Kittle.” HYPE SONG? “‘Kount Ya Hat’ by Rylo Rodriguez and Veeze.” ONE WORD FOR PROBLEM? “Solution.”

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What’s Your Maggiore Match? Five restaurants. Five personalities. One very important question: Where are we eating? PHOTOGRAPHY PROVIDED BY THE MAGGIORE GROUP

Chef Joey Maggiore has a concept for every appetite and every attitude. Maybe your breakfast needs a DJ. Maybe your love language is meatballs. Maybe tacos taste better with tequila and a little drama. Maybe handmade pasta is your idea of romance. Or maybe you can judge a bagel before it ever hits the plate. From brunch confidence to big family energy, tequila-fueled celebrations, romantic evenings and serious bagel cravings, meet the personalities behind five unmistakably Joey concepts. Now it’s time for you to decide... what’s your Maggiore mood?

HASH KITCHEN You came for brunch. You stayed for the party. When the group chat asks where everyone should meet, the answer is simple: Hash Kitchen. Come hungry and clear the rest of your day. You are bold, social and physically incapable of eating breakfast in silence. Your ideal table has big energy, loud music and something completely over the top. Your weekend uniform is statement shades and brunch confidence, and your food philosophy is equally clear: If breakfast does not have a soundtrack, what are we doing? Coffee and eggs are fine, but you would prefer a DJ, a wildly creative plate and a Bloody Mary built entirely to your specifications. Hash Kitchen takes everything people love about brunch and turns up the volume. Cannoli Donuts arrive ready to share, Billionaire’s Bacon earns its name, and The Best F****** Birria Hash makes a very strong case for forgetting whatever you planned to do afterward.

Hash Kitchen (Chais Renea Photography LLC)

EAT R IGH T | FO O D + BEVE RAGE

At the center of it all is the legendary Build Your Own Bloody Mary experience, because your drink should have just as much personality as you do: fully customizable and possibly considered a meal. Your friends would say you are the one who turns a quick brunch into an all day event. Birthdays, weekends, Tuesdays and surviving parenthood all deserve a celebration. The word is energy. This is breakfast without rules and brunch without an expiration time. It is playful, unapologetic and designed for the guest who believes the first meal of the day should also be the most fun. And when brunch is over? Nobody is going home. The day is just getting started.

Hash Kitchen (Chais Renea Photography LLC)

THE SICILIAN BUTCHER

The Sicilian Butcher

Your love language is, “Did you eat?” When the group chat asks where everyone should meet, you have already made a reservation for the whole family. Yes, all of them. You are warm, generous and happiest when every seat is filled and another plate is on its way. Your ideal table has too much food and absolutely no empty chairs. Your ideal meal? Perhaps a 5-foot fully stocked charcuterie board. Your food philosophy? Bigger is better and the more the merrier. The Sicilian Butcher brings the energy of a big Italian family gathering into a casual, interactive dining experience built for sharing. At its heart is Tomaso’s Sicilian Meatball, the beloved recipe from Chef Joey’s father. Veal, beef and pork come together with raisins, sharp provolone, Parmigiano, breadcrumbs and a few family secrets. The recipe was an Arizona favorite for decades before becoming the cornerstone of The Sicilian Butcher. Guests can customize their own Pasta & Meatball Experience or go all in with the Sicilian Strada Board, made to feed the whole family. The food is soulful, playful and full of Maggiore tradition. Drinks are poured generously and shared over long conversations. Your friends would say you are the one who makes everyone feel like family, and any moment that brings the family together deserves a celebration. The word is together. This is where family tradition meets Chef Joey’s larger than life personality. Come hungry, bring everyone, and make room at the table. And when dinner is over? Order dessert and stay for one more story. CONTINUED >

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THE MEXICANO You do not simply show up. You make an entrance. When the group chat asks where everyone should meet, the answer is somewhere with tequila, music and a little trouble. You are electric, flirty, magnetic and always ready to turn dinner into something bigger. Your ideal table has margaritas arriving before anyone opens the menu, and your weekend uniform calls for color, confidence and something made for an entrance. Your food philosophy? Dinner should feel like a celebration already in progress. Walking into The Mexicano feels exactly like that. The colors are bold, the energy is contagious, and every night carries the spirit of a festival. Start with the Salsa & Guacamole Ferris Wheel, order the Birria Tacos, and make room for the Sonoran Molcajete, a showstopping centerpiece made for a table that came ready to eat.

The dishes calling your name are Birria Tacos followed by a sizzling Sonoran Molcajete. Then come the margaritas, the tequila, and the inevitable second round. Salud! Your friends would say you are the one who walks in late, knows everyone, and orders a round for the table. What deserves a celebration? Everything. That is why tequila exists. The word is fiesta. The Mexicano is for the guest who wants dinner to move, flirt and make some noise. It is not simply a place to grab tacos. It is a full experience built around big Mexican flavors, playful presentation and the kind of atmosphere that can turn an ordinary night into an occasion. And when dinner is over? Another round. The Mexicano brings the party… you bring the vibe.

The Mexicano by Chef Joey

The Italiano by Chef Joey

The Mexicano by Chef Joey

EAT R IGH T | FO O D + BEVE RAGE

THE ITALIANO Some people eat dinner. You make an evening of it. When the group chat asks where everyone should meet, you already know a beautiful place. Dress accordingly. You appreciate the art of a beautifully prepared meal. Your ideal table has candlelight, great wine, and nowhere else to be. Crisp, polished and effortlessly put together, you notice the details, respect the ingredients and understand that romance can begin with the right table and an unforgettable plate of pasta. Your food philosophy? Savory ingredients deserve time, attention and a little romance. The Italiano is Chef Joey’s expression of authentic Italian dining through a more elegant, refined lens. The atmosphere is timeless, the experience is polished and the food is rooted in passion and tradition. Tomaso’s Sugo brings the soul of the Maggiore family to the table, while The Art of Handmade Pasta celebrates the craft behind one of Italy’s greatest pleasures. The dishes calling your name are handmade pasta, Prime Sicilian Steak and a glass of red. In the background, a live pianist sets the mood as guests gaze up at the sky-painted ceiling or take in the whimsical murals surrounding the restaurant. Drinks are selected with intention and enjoyed slowly. Your friends would say you are the one who always chooses the place with impeccable taste. Anniversaries, date nights and ordinary evenings all deserve to be celebrated. The word is passion. This is romantic sophistication with a touch of glamour, created for date nights, celebrations and anyone who believes dinner should never feel rushed. And when dinner is over? Espresso, conversation, and no rush for the check. The Italiano is for those who appreciate the finer things, especially when they are shared.

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The Delicatessen by Chef Joey

THE DELICATESSEN You have opinions about bagels, pastrami and where to get both. When the group chat asks where everyone should meet, you are already craving a Luxe Lox bagel. You know great food does not need an occasion. Your ideal table has a perfect sandwich and zero unnecessary fuss. Casual, comfortable and headed somewhere good, you understand that a memorable meal can be a fresh bagel on the way to work, a stacked sandwich at lunch or a Joey Dozen brought home for everyone who suddenly appears when the bag opens. The newest concept in the Maggiore family takes everything people love about a classic New York deli and runs it through Chef Joey’s unmistakable Italian American point of view. Think fresh bagels, schmears, pastrami, generously stacked sandwiches and all the nostalgia of an old school neighborhood favorite, served with a fresh, witty personality. The dish calling your name is a hot honey, bacon and cheddar bagel or a loaded hot pastrami sandwich. The drink should be strong, simple and ready when you are. Your friends would say you are the one who knows exactly where to find the best bagel in town. Sometimes a side of latkes, dill pickles and pierogies is celebration enough. The word is craving. The Delicatessen gives the Maggiore family something entirely its own: an everyday concept designed to become part of your routine. It is casual, soulful, approachable and serious about the foods that matter. And what best represents the menu? Bagels. No celebration necessary. Just show up hungry and know your order. When it is over, grab a Joey Dozen for tomorrow.

TOO CLOSE TO CALL? Congratulations. You have excellent taste and refuse to be placed in a single culinary category. Start with Cannoli Donuts at Hash Kitchen. Gather the family over Tomaso’s Sicilian Meatballs at The Sicilian Butcher. Make an entrance at The Mexicano. Plan a polished night over handmade pasta at The Italiano. Then pick up a Joey Dozen from The Delicatessen the next morning. That is not a tie. That is the Maggiore experience. maggioregroup.com

EAT R IGH T | FO O D + BEVE RAGE

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AN APPETITE FOR BEAUTY HEATHER RESTREPO REVEALS THE FIRST TASTE OF DEPWAH, WHERE FRENCH TECHNIQUE MEETS VIETNAMESE SOUL. PHOTOGRAPHY PROVIDED BY HEATHER RESTREPO

There is an undeniably handsome baker in Gilbert making the internet hungry. But Scottsdale has Heather. Heather Restrepo is the Founder and Creative Director behind Depwah. While she builds the larger Old Town restaurant, bar and rooftop, she is not making Scottsdale wait. Depwah Provisions is already here, online and by pre-order, giving us a first taste through French viennoiseries, Vietnamese coffee and Japanese matcha. And what a taste it is. The pastries are works of art. Cream bursts from the middle. The layers are flaky, buttery and almost too pretty to eat. And they smell better than Paris. “Depwah is the way the Vietnamese expression for ‘so beautiful’ sounds phonetically,” Heather explains. “I chose to spell it the way I hear it.” It is not the literal Vietnamese spelling. The name came from the way Heather heard the language and the feeling the expression carried. “Beauty is at the center of everything I create. Of course physical beauty matters... but the deepest beauty is the reason behind something’s creation.”

O UR TOWN | LO CAL SERV ICE S

For Depwah, that “why” is unconditional love. “To experience love through every layer of what we create.” That love story begins with her family. Heather’s heritage is Vietnamese, Spanish and Swedish, but Vietnamese culture has always held a particularly meaningful place in her life through her mother and grandmother, both born in Vietnam. “My grandmother taught me so much about nurturing the people we love through acts of hospitality. A meal could comfort you. It could communicate love without needing to say very much at all.” Heather carried that understanding into adulthood, motherhood and eventually Depwah. “I’ve always been very affected by beauty, energy and the way something makes me feel. Food can transport you somewhere. A smell can bring back a memory.” Somewhere along the way, she realized the most memorable experiences are not always the most extravagant. “They’re the ones with soul. You can feel when someone genuinely wanted to give you something through what they created.” So what does Depwah Provisions look like right now? For now, there is no café door to walk through. Everything begins at depwah.com. Fresh pastries, Vietnamese chocolates and French sparkling lemonades are available for local pickup on Friday and Saturday mornings at Depwah’s Scottsdale pastry kitchen. Vietnamese coffee and single-origin Japanese matcha ship nationwide. All orders and pickup details are handled through the website. “I think of Provisions less as retail and more as little pieces of the Depwah world entering someone’s life. Your coffee in the morning. Whisking matcha. Opening a box of pastries on Saturday.” And about those pastries… They are the first public glimpse of Heather’s creative partnership with Chef Remy Lefebvre, Depwah’s Head of Culinary. Lefebvre is French-born and Michelintrained. He earned his first two Michelin stars by age 25 and has spent more than two decades cooking around the world, leading kitchens and developing concepts across countries and cultures.

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“His technical range is extraordinary, but his résumé and technique are only part of what makes him special. Remy is a man of tremendous passion and purpose. He understands that food has the ability to create a feeling. You see it first. Then you taste it.” Their cinnamon croissant is a delicious example. “It has this incredible depth from Vietnamese cinnamon, and the glaze is infused with star anise. Those flavors are distinctly connected to Vietnam, expressed through the traditional techniques of a French chef.” French butter meets Vietnamese chocolate. Traditional lamination meets flavors rooted in Heather’s heritage. The result is beautiful, but the look is only the first layer. “Yes, they should be visually beautiful. But then the texture needs to be beautiful. The flavor needs to be beautiful. How you feel eating it matters.” The coffee tells an equally personal story. Heather went to Vietnam specifically to find it. She traveled through coffee-growing regions, visited farms, learned everything she could and built real relationships. And then she came home without coffee. Nothing she found was quite what she wanted. She could have chosen something that was close enough. Instead, she returned to Arizona and kept searching for months.

O UR TOWN | LO CAL SERV ICE S

“When I came home to Arizona, the search continued. I stayed in contact with farmers in Vietnam. Samples kept arriving. Tasting after tasting. I didn’t stop until I found what became Profond and Vivant.” Profond is a honey-processed Robusta with cacao, dried fruit and natural sweetness. Vivant is a brighter Arabica expression with berries and citrus. “They’re two very different expressions of Vietnam.” The matcha did not come any faster. That search took more than a year and included numerous farms, producers and tastings, sometimes several times a day. “I wanted to understand the growing and production practices, and I wanted to know whose hands were behind it.” Lumière, Aube Dorée and Sol Éternel came at the end of all that searching. Heather found and selected each one herself. “I wanted three because once you taste them beside one another, you realize matcha has personality.” Lumière is gentle and refined. Aube Dorée balances sweetness and umami. Sol Éternel is the reserve Koichagrade expression, richer, thicker and more concentrated. Together, the pastries, chocolates, sparkling lemonades, coffee and matcha give us the first chapter of Depwah. “Depwah Provisions is Depwah arriving at your door. Old Town is Depwah inviting you in.” The Old Town restaurant is where that same philosophy will become an entire physical world. Vietnamese soul and French romance will come together through food, architecture, art, music, light and hospitality. The concept will include Comptoir, its bar, and Sur le Toit, a rooftop above the city. “Ultimately, I’m creating a sanctuary.” A sanctuary in the heart of the city Heather has called home for nine years and where she is raising her two sons. “Motherhood has made me incredibly intentional about where I place my time and energy. I want my boys to know they never have to make their dreams smaller simply because someone else cannot see them yet.” depwah.com

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TWO BEST FRIENDS TURN A LONGTIME FAMILY FAVORITE INTO A BUSINESS WITH SERIOUS CRUNCH.

THE OTHER MASTRO RECIPE PHOTOGRAPHY PROVIDED

The Mastro name is synonymous with steak. Jodi Mastro is now selling granola. She and her best friend Manisha are the women behind Two Friends Granola, a crunchy, caramelized recipe first made for Jodi’s husband and children long before either woman imagined building a business around it. The recipe came first. The company came years later. Jodi and Manisha tell the story in their own words.

JODI

My love of granola started long before Two Friends Granola. I have always loved cooking and baking. I used to pick up cooking magazines at the grocery store and cut out recipes that caught my eye. One day, I came across a granola recipe and decided to try it. That first batch was an immediate hit. I kept making it and tweaking the recipe along the way until it became the granola our family and friends knew, loved and kept asking for. For years, it was just my homemade granola.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

The restaurant industry has definitely influenced the way I think about food and hospitality. Through my husband and the Mastro family, I have learned that every detail matters. The quality of the ingredients matters. Consistency matters. How people are welcomed and treated matters. All of that gave me a real appreciation for what it takes to create an exceptional product. With Two Friends Granola, we have carried those same standards into something much smaller and more personal. We are very particular about our ingredients, our flavor combinations and ensuring every batch is something we are proud to put our names on.

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MANISHA

The idea of turning the recipe into a business really came together during the last couple of years. We both genuinely love cooking, we had more time as empty nesters and, honestly, we did not think there was another granola on the shelves that tasted quite like this one. There are plenty of granolas filled with nuts, seeds and a million different ingredients, but that does not always mean they have a lot of flavor. We wanted to create something that reminded people of the traditional granola we grew up eating. Simple ingredients, great flavor and, most importantly, that irresistible crunch. Granola is also one of those foods you can enjoy in so many different ways. It can be a snack, a cereal, a topping, or an ingredient. We loved the versatility, but we also knew the recipe itself was special.

JODI

Starting the company with Manisha made sense because we have been best friends for decades. We are suckers for a good story, and this business is now another chapter in ours. I hope that one day we will be able to share this experience and all the memories that came with it with our grandchildren. What I love most is that our friendship has remained at the heart of the business. We started Two Friends Granola because we believe in the product and in each other. CONTINUED >

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MANISHA

Becoming business partners has not changed our friendship very much. We have always enjoyed doing things together, but it has given us an even greater appreciation for the different personalities and strengths we each bring. We are both dedicated, creative and determined. We know our lanes, and we try to stay in them. Jodi has a wonderful ability to remind me not to sweat the small stuff and that everything will work out. I also love being able to lean into her outgoing personality. Of course, taking a homemade recipe and preparing it for customers required more work than either of us expected. One of the biggest challenges was learning how to take a recipe that worked beautifully for a couple of cups of granola and turn it into a much larger batch without changing the flavor or texture. We quickly discovered that you cannot simply multiply every ingredient by five and expect the same result. I spent a lot of time adjusting the amount of each ingredient and refining the baking process until we could consistently create the same flavor and caramelized crunch in a large batch.

JODI

Then came everything outside the kitchen. We had no idea how many licenses, permits and legal requirements were involved in starting a baked goods business. There was definitely a learning curve. Our cousin and web designer also played a tremendous role in helping us figure out packaging and shipping as we grew. We are still learning. The moment everything truly felt real was when we finalized our logo and sent it to our attorney to begin the trademark process. Until then, Two Friends Granola still felt a little like a fun passion project. Sending that logo made it official.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

JODI AND MANISHA

Our husbands are also a big part of why we started this business. From the beginning, they have been incredibly supportive. They are our official taste testers, our sounding boards when we are making business decisions and, every now and then, our delivery guys. We currently have three flavors. Maple Pecan Crunch is our original recipe and the flavor that started everything. Almond Berry Crunch brings fruit and almonds into the mix, while Simply Oats keeps the focus on that classic flavor and crunch. Manisha’s favorite is Maple Pecan Crunch because it has the nostalgic taste she loves. Jodi refuses to choose. The biggest thing we’ve learned? Patience. When you are younger, you tend to want everything to happen immediately. As we have gotten older, we have learned that some of the best things take time. People often say there is never a better time than the present. We think it is more about knowing when the time is right for you. If something matters to you and you are passionate about it, you will figure out how to begin. Two Friends Granola is currently available at twofriendsgranola.com, and it will soon be sold nationwide. They are also working with restaurants interested in incorporating granola into their menu items.

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PHOTOGRAPHY PROVIDED BY CHRISTINA HATHAWAY

The Mindset of Matter PRIVATE WELLNESS FOR HIGH PERFORMERS

Christina Hathaway’s clients know how to perform. They lead companies, manage teams, navigate constant travel, and make consequential decisions all day long. What they cannot always do is stop for lunch. Many begin the day with coffee, work through meals and arrive home exhausted and ravenous. One indulgent dinner turns into a weekend of feeling out of control, followed by another strict reset on Monday.

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“For high achievers, failure can feel like a threat to identity. Systems built for real life create the consistency that drives results.”

The consequences extend beyond nutrition. Inconsistent eating, chronic stress and poor recovery can gradually erode energy, clarity and confidence, affecting how someone shows up in the boardroom and at home. “High performers often learn that their worth comes from achievement,” she says. “That drive fuels success, but when applied to nutrition, one bad day can feel like a threat to identity.” Christina created The Mindset of Matter to break that cycle without sacrificing ambition, helping clients improve their health, confidence and performance. The idea emerged from Christina’s work in an eating disorder outpatient program and as a Mountainside Fitness instructor, where she heard similar concerns about food and body image from people outside treatment. “My members would talk about their emotional eating, body image and food struggles after class. Then I’d watch them push hard in the gym and still feel terrible in their bodies.” She saw a need for something between traditional therapy and conventional fitness coaching. “My clinical work reached people who were acutely struggling, but there was nowhere for the average person to work through the psychology behind why they couldn’t maintain their health,” she says. “So in 2019, I built that place.” Christina is a Licensed Associate Marriage and Family Therapist, Certified Personal Trainer, Nutrition Coach, Integrative Mental Health Practitioner, and Integrative Health Practitioner. She brings more than 15 years of experience working with individuals across the fields of mental health, coaching, fitness, nutrition, and wellness. CONTINUED >

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“My job is to create health systems that require almost no cognitive or emotional energy, because my clients are already spending that energy everywhere else.”

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Today, The Mindset of Matter is a private concierge wellness coaching practice for executives, founders and other high performers. Each engagement is built around the client’s actual life, including work demands, travel, stress, health data, family responsibilities and existing support team. “The aim is not to add another obligation to an already demanding schedule. It is to create a wellness system that supports success rather than competing with it.” The relationship may include an intensive onboarding process, weekly mindset and stress check ins, access through the app and reviews of wearable trends. Christina can also create plans for the days surrounding a board meeting, keynote, negotiation or long flight. “I may coordinate with a client’s chef, assistant, house manager or trainer to ensure their meals, travel and workouts support their goals without adding stress. My job is to teach systems that take almost no cognitive or emotional energy to execute, because my clients are already spending that energy everywhere else in their lives.” Before changing what clients eat, Christina examines how they think, from perfectionism and people-pleasing to patterns shaped by family history. “Clean plate expectations, childhood food scarcity or parents who dieted constantly can shape someone’s relationship with food today.” Clients document two weeks of eating through The Mindset of Matter app using photos, written entries and general portions. “I look at what we can add, usually more protein, more fiber, more color or a habit like eating every three to four hours.” Simple works when it can be maintained. Eating enough throughout the day can improve energy and focus, reduce thoughts about food, curb evening overeating and leave more energy for family. “Satisfaction is part of the plan, not an afterthought. Real flavor, meals people actually want to eat, not just meals that hit the numbers.” Carbohydrates are not banished. Restaurant meals are not failures. Travel does not mean giving up until the client gets home. “None of this requires not eating or being rigid. It requires knowing your options and creating a system that can be replicated wherever you travel.” The same logic applies to movement. Instead of prescribing one ideal workout, Christina may create 15, 30 and 45 minute options. On a packed travel day, 10 minutes in a hotel room may be enough. “We give clients options so exercise fits into their lives instead of the other way around,” she says. Christina calls the approach radical flexibility.

“When systems are built for real life instead of a perfect version of it, clients stay consistent, and that’s what actually produces results.” The goal is not a flawless routine. It is a resilient one that can support someone through demanding seasons without forcing them to choose between caring for their body and continuing to perform at a high level. The Mindset of Matter app connects with Apple Watch, Oura Ring and Cronometer to track sleep, heart rate variability and cardiovascular fitness, helping Christina spot mounting stress and adjust a client’s plan before performance suffers. Licensed medical professionals interpret lab results, which Christina uses to inform each client’s nutrition, movement and behavioral plan. She keeps wellness coaching distinct from medical care and psychotherapy, referring clients to specialists when needed. “We take what the labs and wearables tell us and build a plan around it.” Ultimately, Christina wants clients to stop treating every imperfect choice as proof that they have failed. She often uses the example of Friday night nachos. One meal becomes a reason to abandon the entire weekend, followed by restriction and another promise to start over on Monday. “You didn’t get anywhere in your body from one meal, and you won’t get back from one either,” she says. That may be the hardest shift for people who have built their lives around achievement. It may also be the one that finally lasts. “What you see in your mind, you see in the mirror,” Christina says. “Change the mind, and the body follows and stays changed.” mindsetofmatter.com

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PHOTOGRAPHY PROVIDED BY THE BOND BAR

The Bond Bar brings cocktails, cigars and the art of lingering to any address.

Before it was a business, The Bond Bar was personal. Melanie and James Moore built it from the things they loved most: well-made cocktails, good cigars, beautiful rooms and dinners that stretched late into the night. The husband-and-wife team wanted to bring that same feeling to other people’s celebrations. That idea became The Bond Bar, an Arizona based cocktail and cigar experience shaped by both their personalities. Melanie is the creative force, drawn to drinks, design and the details guests notice. James works behind the scenes on operations and strategy, bringing his knowledge of cigars, spirits and heritage. “You can see a little of both of us in everything we create,” they say.

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What emerged was less a trailer than a room that could arrive with the guests. The Bond Bar has since expanded to include more flexible bars and a roaming humidor cart called The Kensington. But Melanie and James do not want any of those pieces to overpower the occasion. “Our role to complement the event rather than compete with it.” That restraint carries into the drinks. A custom cocktail menu begins with the hosts. Melanie considers what they like to drink, the food being served, the season and the personality of the gathering. A wedding may call for something refined and classic. Another celebration might invite humor, color or an unexpected flavor. CONTINUED >

Their different tastes became an advantage. Melanie brings a lighter, more playful approach to entertaining. James leans toward the traditions of whiskey and cigar culture. “The business developed somewhere between.” The Churchill grew from that balance. The mobile cocktail and cigar lounge has a dark exterior, a warm interior and a built in humidor. Its design recalls the character of an old cocktail lounge, but it was created for Arizona homes and events. The original question behind it was simple: What if the bar itself could become part of the experience? Building The Churchill meant thinking beyond how it would look. The layout had to allow bartenders to work while guests gathered nearby. The humidor needed to function as part of the lounge. The space had to feel intimate without becoming separate from the party.

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The cigars bring their own pace. Experienced smokers may know exactly what they want, while a first time guest may need help choosing. The goal is to make the experience comfortable, not ceremonial or intimidating. A guest can ask questions, try something unfamiliar, and enjoy it at their own pace. That same awareness guides the service behind the bar. Melanie and James have learned that different rooms require different energy. At an intimate dinner, the team may need to be quiet and understated. At a larger celebration, they can become more social and join the fun. “Reading the room matters more than following a script. Pouring a drink is what we do... Hospitality is how we do it.” At heart, The Bond Bar is the duo’s idea of a perfect evening: good drinks, unhurried company and no reason to leave early. thebondbar.co

The menu becomes a way to reveal something about the people hosting the evening. At Treasure House’s Smoke & Strings event, held at the private home of Brenda and Kurt Warner, smoke became the thread connecting the evening. It carried through the cocktails, cigar experience and late night coffee service, turning three distinct moments into one cohesive experience. That sense of progression is central to how they entertain. In their ideal evening, guests would arrive at an Arizona home just before sunset. The Churchill would be glowing. Martinis and Champagne would circulate while music played softly enough for conversation. Post dinner, The Kensington would appear with cigars, whiskey and after dinner cocktails. “The entire night would unfold in chapters,” they say.

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Designer: Jacob Feder Photographer: John Merkl

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Project Homestead Photo Provided by: Tinker Development

CABINETRY CONFIDENTIAL Five Shifts Redefining the Modern Luxury Kitchen

Project Homestead Photo Provided by: Tinker Development

A beautiful kitchen is one thing. A kitchen that works beautifully is another. Today’s best kitchens are expected to do both. Appliances are disappearing, pantries are working harder and storage is being designed around real families instead of generic floor plans. Interestingly, some of the most luxurious details are the ones guests will never see.

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Project Homestead Photo Provided by: Tinker Development

For our Food & Drink issue, we turned to Cole Derosier, owner of Integrity Custom Cabinetry, a family-owned Arizona company that designs and manufactures its cabinetry locally. Integrity’s work can be seen throughout the Valley, including the cabinetry inside Paradise Valley’s Project Homestead, Tinker Development’s record-setting $16.5 million estate and largest residential build to date. Because Cole’s team oversees everything spanning design, engineering, manufacturing, finishing and installation, he has a clear view of where luxury kitchen design is headed. Here are Cole’s five insights into what’s next in luxury kitchens and pantries. 1. THE PANTRY IS GETTING PROMOTED. The pantry is no longer just a place to store cereal, snacks and the air fryer. In many of today’s most elevated homes, it is becoming a true second kitchen. These working pantries can include a sink, dishwasher, refrigerator, coffee station, small appliances and plenty of prep space. They take on the messier side

of cooking and entertaining so the main kitchen can remain beautiful, calm and ready for guests. But the real luxury is having two spaces designed for two different purposes. The main kitchen becomes the place where people gather, while the pantry quietly keeps everything moving behind the scenes. 2. APPLIANCES ARE BLENDING IN. For years, oversized professional appliances were meant to be noticed. Now, Cole says, many homeowners want them to practically disappear. Refrigerators, freezers and dishwashers are increasingly hidden behind custom panels. Coffee makers, toasters and other countertop appliances can live behind retractable doors, ready when needed and concealed when they are not. The result is a kitchen that feels calmer and more architectural. Instead of the eye jumping from one appliance to the next, the cabinetry becomes the focus. Of course, making an appliance disappear is far more complicated than placing a panel over it. The cabinetry must account for ventilation, weight, hinge movement CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E VA L L E Y

Project Homestead Photo Provided by: Tinker Development

and exact alignment. Even the spacing between doors and panels must remain consistent. “When you are working within architecture of that scale, cabinetry cannot be approached as a separate element. Every measurement and material decision has to support the larger vision for the room,” says Cole. 3. STORAGE IS GETTING PERSONAL. True custom cabinetry should start with what the homeowner owns and how the family actually lives. That means going beyond a standard set of drawers and shelves. Does the homeowner have oversized cookware? A serious collection of serving pieces? Children who need easy access to snacks? Multiple devices charging on the counter? Spice organization, tray dividers, deep cookware drawers, concealed charging stations and appliance garages may not be the first things guests notice, but they can make the biggest difference in everyday life. Cole believes some of the best features in a kitchen are the ones nobody else knows are there. 4. CABINETRY IS BECOMING PART OF THE ARCHITECTURE. In the most thoughtfully designed homes, cabinetry no longer looks like a series of boxes placed against a wall. It feels as though it is part of the house itself.

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Full-height cabinetry can emphasize soaring ceilings. Integrated doorways can lead discreetly into a pantry. Furniturestyle pieces can add warmth, while a beautifully proportioned island can anchor the entire room. Because Integrity creates truly custom cabinetry, Cole is not limited to predetermined cabinet sizes. His team can design the cabinetry around the room instead of forcing the room to work around the cabinetry. That was especially important inside Project Homestead. Despite its impressive size, Tinker Development wanted the home to feel warm, comfortable and genuinely livable. “Project Homestead was grand, but it was never meant to feel excessive. Our job was to create cabinetry that matched the caliber and scale of the home while still making the kitchen feel inviting,” Cole says. Cabinetry, appliances, lighting and architecture all affect one another, and the strongest kitchens are usually the result of those teams working together from the beginning. 5. LUXURY IS GETTING QUIETER. Luxury used to mean more. More detail, more ornamentation and more obvious signs of expense. Cole sees that changing. The next generation of luxury kitchens is more restrained, with cleaner lines, thoughtful proportions and materials that bring

warmth without competing for attention. Natural woods, sophisticated stains and subtle painted finishes are replacing surfaces that feel overly manufactured or tied to one particular moment. Project Homestead reflected that. Even with its record-setting scale, Camelback Mountain views, and dramatic steel skylight, the home relied on precision, proportion and beautifully executed materials rather than decoration for decoration’s sake. But simple does not mean easy. In fact, the quieter the design, the more precise the work must be. When there are fewer decorative details, there is nowhere for imperfections to hide. The grain must align. The spacing must be consistent. The finish must be beautiful. Every door, panel and reveal has to sit exactly as intended. COLE’S TWO CENTS Before finalizing a kitchen, Cole suggests thinking beyond the finishes and asking a few practical questions: How does your family use the kitchen on a normal day? What do you want visible, and what would you rather conceal? Which appliances and countertop items do you use most often? What choices will still feel right ten or twenty years from now? For Cole, keeping the process local is another important part of that equation. Integrity’s designers, draftsmen, craftsmen, finishers, project managers and installers remain connected throughout the project. That gives the company greater control over quality and allows its team to solve challenges quickly, something that becomes especially valuable on technically demanding builds like Project Homestead. “Our name may be on the cabinetry, but our people are the reason behind its quality,” he says. integritycustomcabinetry.com

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Alex and Alli

The A rt of Appet ite Glass Door Chef Serves 10 Standout Bites for Fall and Holiday Gatherings PHOTOGRAPHY PROVIDED GLASS DOOR CHEF

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With Glass Door Chef, the experience starts the moment the food enters the room. Before guests taste the first bite, they see it. And according to husband-and-wife founders Alex and Alli, they want that first look to make them stop. Sometimes the Glass Door Chef team stays onsite to provide full service. Other times, the food is delivered and left to speak for itself. Either way, the presentation tells guests exactly what kind of experience they are about to have. That is the Glass Door Chef signature. Every canapé, skewer and tartlet is thoughtfully composed. Colors, textures and serving pieces work together to make the food feel like part of the event, not something simply placed on a table. “We want guests to be wowed upon arrival,” says Alli. “The presentation should create excitement and make you want to experience the food.” Alex and Alli bring more than four decades of combined experience to that process. Alex has a culinary degree and more than 25 years in the restaurant and events industry,

while Alli has a degree in event planning and more than 20 years in restaurant and event management. But their experience is only part of what sets Glass Door Chef apart. They begin by getting to know the client, the event and the feeling they want to create. They learn the host’s vision, aesthetic, favorite foods and dietary needs, then build something personal around it. “Some of our most popular menu items began as client requests and became guest favorites,” they say. A signature Glass Door Chef bite often begins with something familiar, then adds an unexpected flavor, preparation or presentation. Much of the menu is gluten-free and can be modified for a range of allergies, but those accommodations are never treated like an afterthought. “Everything is intentionally created from scratch by our team,” says Alli. “It should have layers of flavor, but it should also be visually and artistically appealing.” Each bite can stand on its own. When the full menu comes together, however, the presentation becomes part of the party. The food adds color to the room, starts conversations and gives guests a reason to gather around the table. When Alex and Alli remain onsite, the same attention continues through what they call “silent service.” “We believe in anticipating our guests’ needs without being asked and always staying one step ahead,” the couple shares. “The goal is to create a smooth, flawless event so the host can actually enjoy it.” Whether they are quietly working behind the scenes or dropping off a beautifully arranged menu, the goal is the same: make an impression without needing to explain it. Guests remember how the food tasted. They also remember how they felt when they first saw it. And hosts remember that everything looked beautiful, felt effortless and allowed them to be present at their own party. For fall and holiday entertaining, Glass Door Chef created 10 beautifully presented bites made for mingling, sharing and, yes, wowing guests at first look. CONTINUED >

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Petite Beef Wellington A 36-hour sous vide short rib is paired with saffron horseradish crème fraîche in this petite take on a cold-weather classic. The long preparation creates exceptional tenderness, while the saffron and horseradish add warmth, color and a refined finish. It is rich enough for the holidays but composed as one elegant bite.

Sesame Yellowf in Tuna Rice Cake Sashimi-grade yellowfin tuna sits atop a sushi rice cake and is finished with togarashi, wakame seaweed and gochujang aioli. Cool tuna, seasoned sushi rice, umami-rich seaweed and a touch of heat make it feel fresh and unexpected among the season’s heartier offerings. It is also a beautiful way to introduce color and lighter flavor into a fall or winter menu.

Beef Barbacoa Taco Traditionally braised barbacoa beef gives this petite taco its deep, slowcooked flavor. The handheld presentation also makes it easy for guests to enjoy while mingling.

Vietnamese Beef Sirloin Skewer Tender beef sirloin is layered with an umami-rich Japanese caramel, creating a savory and subtly sweet finish. Served as a sleek skewer, it delivers plenty of flavor without the weight of a full entrée.

Chicken Parmesan Meatball Cup This playful, gluten-free interpretation delivers the comfort of chicken Parmesan in a party-ready presentation. It is nostalgic, approachable and designed to be enjoyed in just a few bites.

Chicken Tinga Empanada Smoked pulled chicken and traditional tinga flavors are tucked inside a crisp empanada. Smoky, warm and satisfying, it is especially suited to cooler evenings and festive cocktail hours.

Wild Mushroom Tartlet Wild mushroom duxelles fills a delicate vol-au-vent pastry for a bite that feels unmistakably like fall. The earthy mushrooms and buttery pastry bring seasonal depth, while the sculptural presentation gives this vegetarian selection just as much presence as anything else on the menu.

Salmon Roulade House-smoked salmon mousse is presented as an elegant roulade and finished with tobiko caviar for a pop of texture, color and salinity. The caviar gives the bite an instant celebratory quality, while smoking the salmon in-house adds a distinctly personal touch.

Barbecue Bourbon Meatballs A beloved party staple gets more personality from smoky barbecue flavor and the warmth of bourbon. These gluten-free meatballs are comforting, flavorful and easy to pair with the rest of the menu.

Baked Brie Canapé Whipped Brie, fig jam and crispy prosciutto bring creamy, sweet, salty and crisp elements together in one bite. The flavors call to mind a holiday grazing board, but the individual presentation makes the combination feel more intentional. glassdoorchef.com

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THE MARKET BY JENNIFER GIVES ARCADIA A PRIVATE SPACE FOR NEARLY ANY OCCASION PHOTOGRAPHY BY SCOTTSDALE EVENT PHOTOGRAPHY Finding the right event space is not always easy. Some venues are too large for an intimate gathering. Others feel too formal, require costly rental fees or leave the host coordinating food, beverages and service separately. The Market by Jennifer fills a muchneeded space in the Valley. After more than 30 years in business, Chef Jennifer Russo is reimagining her former Arcadia restaurant as a dedicated event venue where nearly anything can happen under one roof. Located in the heart of Arcadia, The Market by Jennifer now offers private indoor and outdoor space for up to 100 guests. It is polished enough for a corporate dinner, comfortable enough for a family celebration, and flexible enough to feel completely different from one event to the next. “I want people to walk in and immediately start imagining what they could do here,” Jennifer says. “It can be elegant, casual, professional or completely personal. The space is meant to become whatever the occasion calls for.” The possibilities are extensive: intimate dinners, cocktail hours, birthday parties, bridal and baby showers, rehearsal dinners, anniversaries, networking events, nonprofit gatherings, corporate meetings, workshops, book clubs, mahjong groups, brunches, holiday parties and happy hours. Guests are also welcome to bring in anything they want to make the space CONTINUED >

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Versatile Venue

truly their own, from florals, décor and custom furniture to music, entertainment, photography and personal details. The Market provides the setting, food, beverages and hospitality. Everything else can be tailored around the host, the guests, and the occasion. “We exclusively partner with Event Rents, making it easy for guests to coordinate all rental and design needs, including tables, chairs and linens. We can help arrange everything or nothing at all, from florals to dessert. A cleaning fee also applies.” Unlike many traditional venues, The Market will not charge a separate rental fee. Hosts simply meet a food and beverage minimum based on the headcount and event, whether that means cocktails and passed bites, a festive brunch, or a thoughtfully curated dinner. The food, beverages, service and space are all handled by Jennifer and her experienced team, allowing hosts to focus on their guests instead of juggling multiple vendors. “You bring the people, the personality and the special touches that make the event yours.” For longtime Valley residents, Jennifer needs little introduction. She founded Jennifer’s Catering three decades ago, when many of the streets now lined with restaurants and shopping plazas were still bordered by pastures. Since then, she

LOCA L’S CH OICE | EVENT PLAN N IN G + SE RVICE S

has catered celebrations in homes, offices and venues throughout Arizona, building a reputation around exceptional food and the ability to make hosts feel like guests at their own events. Jennifer’s Catering will continue bringing events to clients across the Valley. The Market simply offers another way to gather. “Jennifer’s Catering brings the party to you. The Market by Jennifer gives you a place to bring the party to us. There are so many people looking for a private space that feels warm and personal. They do not necessarily need a ballroom or an operational restaurant.” After spending 30 years being welcomed into the Valley’s homes, offices and celebrations, Jennifer is ready to return the invitation. One Jennifer’s family. Two ways to celebrate. And one Arcadia space ready for almost anything. themarketbyjennifers.com

THE SEASON FOR GATHERING From intimate dinners to festive celebrations, let Market by Jennifer bring something unforgettable to the table.

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TANYA TALKS REAL ESTATE • WEALTH • PERSPECTIVE

What Homeowners Should Know Before Remodeling a Kitchen When homeowners think about remodeling before selling, the kitchen is usually the first place they look. It is often considered the heart of the home, and it is one of the first spaces buyers evaluate when deciding whether a home feels worth the asking price. Before starting a renovation, it is important to understand that not every upgrade delivers the same return on investment. One of the biggest mistakes I see is homeowners over-improving for the neighborhood. Just because a kitchen costs $200,000 to remodel does not mean it will add $200,000 in value. The goal is not to create the most expensive kitchen possible. The goal is to create a kitchen that meets the expectations of future buyers. The upgrades that tend to add the most value are quality cabinetry, durable countertops, updated appliances, thoughtful storage, and a functional layout. Buyers notice how a kitchen feels and functions just as much as how it looks. Luxury buyers also pay attention to the details. Features like walk-in pantries, prep kitchens, beverage stations, integrated appliances, and seamless indoor-outdoor entertaining spaces continue to be highly desirable in the Paradise Valley market. When it comes to design, I always encourage homeowners to focus on timeless over trendy. Natural stone, warm wood tones, quality materials, and neutral palettes tend to age much better than bold colors or highly customized finishes. Trends can be incorporated through lighting, hardware, and decor, which are much easier to update over time. A successful kitchen remodel is not about spending the most money. It is about creating a space that feels functional, inviting, and well-crafted. Just like a great meal, the best kitchens leave a lasting impression long after the experience is over. www.hausofreal.com | 623.680.6022

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Ryan Serhant

Luxury isn’t defined by square footage - it’s defined by precision, trust and world-class execution. That’s the SERHANT. Standard.

PHOTOGRAPHY PROVIDED BY CARLY PEARCE

Carly, Honestly 13 Quick Hits Before Carly Pearce takes the Desert Sky Stage Carly Pearce has built her career by telling the truth, even when it hurts. Now, with her new album Honest Woman, the Kentucky native is looking back at the family, bluegrass roots and early influences that shaped her long before Nashville. Ahead of taking the stage at Glendale’s Desert Sky Music Festival this month, Carly shares 13 quick hits on Dollywood, protecting her peace, life with Johnny and June, and her pre-show ritual. 1. WHICH FEELS MORE LIKE YOU: A KENTUCKY SUNRISE OR AN ARIZONA SUNSET? Kentucky sunrise! 2. WHEN YOU STEP ONTO THE DESERT SKY STAGE, WHICH CARLY ARE WE GOING TO MEET: THE KENTUCKY GIRL, THE FEARLESS TRUTH-TELLER, THE ROMANTIC, THE FIRECRACKER OR ALL OF THE ABOVE? The fearless truth teller, but really all of the above! 3. YOU LEFT HOME AT 16 TO PERFORM AT DOLLYWOOD. WAS THAT ALWAYS A DREAM OF YOURS? Dolly was always a big influence, but I didn’t really know that Dollywood had performers until I saw an audition in our local newspaper. That’s kind of when I decided to chase that. Other artists that influenced me early on were Loretta, Wynonna, Ricky Skaggs, Patty Loveless. 4. WHAT DO YOUR DOGS, JOHNNY AND JUNE, KNOW ABOUT YOU THAT THE REST OF US DO NOT? How great of a mother I would be if I wanted kids!

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5. WHAT DOES A PERFECT ORDINARY DAY LOOK LIKE WHEN THERE IS NO STAGE, SCHEDULE OR GLAM TEAM? Very simple. Wake up, work out, hang with my dogs, do some laundry, make dinner at my house, watch a movie, early to bed. 6. YOU HAVE SPOKEN HONESTLY ABOUT THE SACRIFICES BEHIND LIVING A DREAM. WHAT HAVE YOU LEARNED TO PROTECT, EVEN WHEN YOUR CAREER ASKS FOR MORE? You don’t have to say yes to every single thing. 7. WHAT IS SOMETHING YOU NO LONGER APOLOGIZE FOR? Being the type of artist that I want to be. Having an opinion, and having a point of view as a songwriter and artist. 8. ANY PRE-PERFORMANCE RITUALS? A glass of wine with my band. 9. YOUR NEW ALBUM, HONEST WOMAN, JUST DROPPED. WHAT DOES THIS ALBUM REVEAL ABOUT YOU THAT LISTENERS MAY NOT HAVE KNOWN BEFORE? Everything that shaped me into who I am as an artist. The girl prior to moving to Nashville 17 years ago; where I come from, my family, the Kentucky roots, and the bluegrass side of my artistry. 10. WHICH SONG BEST CAPTURES THE WOMAN YOU ARE RIGHT NOW? “Dream Come True” really was the inspiration for the start of this record, so I think that is a definitive song on Honest Woman.

“Dream Come True really was the inspiration for the s tar t of this record, so I think that is a def initive song on Honest Woman.”

11. THE ALBUM FEATURES COLLABORATIONS WITH RILEY GREEN, DAN TYMINSKI AND MOLLY TUTTLE. WHAT DID EACH ARTIST BRING TO THE PROJECT? Dan brought so much of his signature tone in his voice, and his signature guitar & mandolin playing... he brought that Appalachian sound to life. Molly brought the flavor of current bluegrass and Americana and made it so special. Riley brought his classic and traditional country voice to the record, and he was exactly who I heard in my head for that collaboration.

12. YOUR MUSIC HAS TURNED HEARTBREAK INTO STRENGTH. WHAT DOES A GENUINELY HEALTHY LOVE FEEL LIKE TO YOU NOW? Simple, steady, and safe. 13. AMONG YOUR FRIENDS, ARE YOU THE PLANNER, THE TRUTH-TELLER, OR THE HYPE GIRL? Truth teller. forty8live.com/desert-sky-music-festival OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E VA L L E Y

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Jason Rose

15 Years, 15 Questions with Jason Rose Fifteen years ago, Jason Rose had a field of grass, one white tent, a $50 VIP ticket and an idea audacious enough to work: bring the energy of the WM Phoenix Open and the horsepower of Barrett-Jackson to polo. Today, the Bentley Scottsdale Polo Championships is America’s most-attended polo event, complete with elite athletes, luxury tents, collectible cars, fashion shows, canine couture and a field-side DayClub that keeps going after the final match. But behind the spectacle is Jason, an event producer who understands that the best ideas should sound just a little impossible. For the Polo Party’s 15th anniversary, we asked him 15 questions about the early days, the ideas that soared, the one that involved a zip line and how a quarter mile of tents becomes one of Scottsdale’s biggest afternoons of the year.

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1. FIFTEEN YEARS AGO, WHAT DID YOU SEE MISSING IN SCOTTSDALE? We have an amazing equestrian heritage here. With Barrett-Jackson and the WM Phoenix Open having such a mighty impact on the area, the original idea was to fuse elements of both into a “Horses & Horsepower” extravaganza. Even in year one, you could see that people found the idea intriguing and fun. 2. YOU ORIGINALLY SET OUT TO CREATE THE “PHOENIX OPEN OF POLO.” WHEN DID YOU REALIZE IT COULD ACTUALLY BECOME THAT? We grew tremendously in year two, particularly in attendance. The first year, it was just the Arizona Polo Club playing itself. But every great event needs athletic integrity, so we brought in Nic Roldan, the best American polo player, along with one of the sport’s biggest hitters. They allowed us to showcase the quality of play just as much as the scene we were creating. 3. WHAT DID THE POLO CHAMPIONSHIPS LOOK LIKE IN YEAR ONE? We really had no idea what we were doing. The top ticket price was $50, and we didn’t even have tables available for purchase. People started calling and asking for them, and we were like, “Why?” Little did we know. We are pretty fast learners, so we quickly grew beyond that single tent and $50 VIP ticket. It also helped tremendously when M Culinary, which handled the 16th hole at the Phoenix Open, took over food and beverage at WestWorld. Their sophistication allowed us to do things for guests that we could never have accomplished otherwise. 4. WAS THERE EVER A YEAR WHEN YOU WONDERED IF THE EVENT WOULD SURVIVE? No. We knew pretty quickly that we had created something very special in the marketplace and something unlike Arizona’s other signature events.

The Bentley Scottsdale Polo Championships is one of one. There is nothing quite like sitting fieldside in a big white polo tent on a beautiful Saturday, looking toward the McDowell Mountains as horses and players race down the field, surrounded by luxury cars, fashion and the who’s who of Arizona. 5. WHY DO YOU THINK SCOTTSDALE EMBRACED POLO? The Valley knows how to do big events well, and WestWorld is the perfect venue. It is easily accessible, geographically central and set against the McDowell Mountains at a site already made famous by BarrettJackson and the Scottsdale Arabian Horse Show. It also happens at that magical time of year when everyone is finally ready to get back outside after months of living in the furnace. 6. YOU MADE AN ELITE SPORT FEEL ACCESSIBLE WITHOUT TAKING AWAY ITS SOPHISTICATION. HOW INTENTIONAL WAS THAT? Very. We didn’t want to create just another polo event attended by a few hundred people. The traditional polo circuit was already well established. We wanted to build something where everyone felt comfortable, welcomed and intrigued. It is unquestionably one of the things we are most proud of and a major reason for our success. 7. AT THIS POINT, ARE YOU PRODUCING A SPORTING EVENT, A LUXURY LIFESTYLE EXPERIENCE OR ONE GIANT SCOTTSDALE PARTY? All of the above... and proudly. One part of the experience people may not fully appreciate until they arrive is the collection of beautiful cars displayed throughout the event. Between our title sponsor, Bentley Scottsdale, and private collectors, it has become a sophisticated polo version of “Cars and Coffee.” We prefer to call it “Cars and Cocktails.” CONTINUED >

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8. WHAT TEST MUST A WILD IDEA PASS BEFORE IT EARNS A PLACE AT THE POLO PARTY? It has to resonate with people and be executable by the right team. The World’s Longest Catwalk Fashion Show, where models and polo players walk hundreds of yards across the field, has been a hit from the outset. So has Canine Couture, where owners dress their dogs outrageously. And everyone loves finishing the day at what we believe is the only DayClub in world polo, with people dancing fieldside during and after the matches. But plenty of fun ideas haven’t worked. One was a zip line that would allow guests to enter from the parking lot, soar over the fence and land on the grass. Let’s just say women in dresses weren’t very keen on it. We also pursued the idea of having a polo player parachute onto the field, land and mount a horse to begin the national anthem. He told us, “Really cool idea, but a really bad one. Just ask the horse.” He was right. 9. WHY WERE RUGBY, ARIZONA WINE, AND “HOW THE WEST WAS WORN” RIGHT FOR THE 15TH ANNIVERSARY? New additions need more than potential; they need great people who can execute them. The Scottsdale Rugby Club is a terrific, nationally ranked organization, and I know the coach well. The Arizona wine experience is led by a respected event producer. Our new fashion show is being organized by a former model who owns Moo Country, with fashionable stores in Nashville and Bozeman. We are always looking for elements that appeal to both men and women. That is ultimately one of the event’s greatest strengths: There truly is something for everyone. Scottsdale Event Photography Scottsdale Event Photography

10. HOW DO YOU MAKE SURE POLO REMAINS THE HEART OF THE EVENT? Polo will always be the heartbeat. Everything pivots off it, both aesthetically and logistically. The fashion, cars, music, food and parties may expand the experience, but the horses, players and matches give it its soul. 11. WHAT MOMENT MADE YOU STOP AND REALIZE WHAT THE EVENT HAD BECOME? Seeing the caliber of players who have competed here has certainly created those moments. But one of my favorites happened around 2017.

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I looked over and saw a group of people sitting in a boat that was being displayed on-site, all singing together. It was the epitome of unadulterated fun. That image captured exactly what we hoped this event could become. 12. WHAT HAPPENS BEHIND THE SCENES THAT GUESTS WOULD NEVER IMAGINE? The level of negotiation involved in nearly every facet of the event. The importing of so many horses from Palm Springs, which is a polo mecca. And the massive amount of temporary infrastructure required. We are given a field of grass. From there, we install nearly a quarter mile of tents and build an entire colorful campus around it. Guests see a polished event. They don’t see the rapids we hit while creating it.

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13. YOU ALSO PRODUCE THEATRICAL PRODUCTIONS. DO YOU APPROACH POLO LIKE A SHOW? Yes, although polo came before my musical journeys. Maybe it helped influence my drive in that direction. Our run of show is most unusual for a polo event. We have aggressively incorporated opera, skydivers, the Sun City Poms, songs from musicals, violinists, spoken word and hip-hop between periods and matches. In some ways, you could call it Polo: The Musical.

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14. AFTER 15 YEARS, WHAT STILL MAKES YOU NERVOUS ON EVENT MORNING? Always the weather. Beyond that, I compare producing this event to river rafting. Most people never see when we hit the rapids, but we do. Fortunately, our team has not fallen out of the raft yet. 15. WHEN PEOPLE LEAVE WESTWORLD ON NOVEMBER 7TH, WHAT DO YOU HOPE THEY SAY? “That was the best edition yet. That was unlike anything I have ever experienced. I can’t wait for next year.” thepoloparty.com

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A N UNE X P EC T E D JOUR NE Y

A CITY OF HOPE EMPLOYEE BECOMES A CITY OF HOPE PATIENT

ARTICLE BY CAROLYN CARTER PHOTOGRAPHY PROVIDED BY BRITTANY BARDEN

M UST SE E | HEALTH + W ELLN E SS

In May 2023, Brittany Barden was starting over in the best possible way. She had a new role at City of Hope Cancer Center Arizona, a young son named Beau, and a life that was finally coming together. Then, on Beau’s birthday, she found a lump under her arm during a breast selfexam. Days later, a doctor told her she had stage II invasive ductal carcinoma. Brittany was 36, and a single mother with no family history of breast cancer. When genetic testing came back negative for a hereditary cause, her cancer was deemed sporadic, one of the many breast cancers that arrive without warning and without a family history to explain them. She turned to City of Hope Cancer Center Arizona, part of one of the nation’s leading cancer research and treatment organizations, confident she had found the right place. Her care team included Cynthia Lynch, M.D., oncologist and medical director of the Breast Program at City of Hope Arizona; Marnee Spierer, M.D., chief of radiation oncology; and breast surgeon Raquel Prati, M.D. Together, they developed a plan tailored to her diagnosis: a lumpectomy, a clear sentinel lymph node biopsy and 28 radiation treatments. Because her tumor was

hormone receptor-positive, she avoided chemotherapy and continues taking tamoxifen as endocrine therapy. This Breast Cancer Awareness Month, Brittany’s story underscores a shift City of Hope physicians are seeing nationwide: more women are being diagnosed earlier in life. Linda Ling-Ying Liu, M.D., a board-certified breast cancer surgeon at City of Hope Cancer Care Scottsdale, City of Hope Cancer Care Gilbert and City of Hope Cancer Center Arizona, encourages women to talk with their own physician about the right screening schedule for them. “Mammograms are a critical tool to help identify breast cancer, the most prevalent type of cancer in Arizona, at earlier stages, when treatments are more likely to be successful,” she says. That depth defines City of Hope, where more than 2,000 physicians, scientists and researchers focus on cancer. Its record of superior outcomes gave Brittany confidence her team could handle whatever came next. For Brittany, comfort also came from those who made sure she never faced treatment alone. Her parents came to Phoenix to help, while her friend Megan flew to Arizona and stayed by her side through appointments and difficult days. Equally as important, Brittany’s City of Hope team treated more than her cancer. They answered her questions, asked how she was coping as a mother while continuing to work and connected her with resources throughout treatment. Early on, they also introduced her to Cancer Fighters, a community of patients, caregivers, friends and family united by one belief: no one should face cancer alone. During treatment, Brittany’s friendship with Megan became something more. By the time treatment ended, they were building a life together. “Being diagnosed with cancer doesn’t define your life,” says Brittany. “We have to figure out how to live with cancer. Understand the diagnosis. Learn the next steps and stay in motion. And sometimes, like in my case, it leads life to change in wonderful ways.” She shares her story now because breast cancer does not have a timeline. It arrived on her son’s birthday, without warning. City of Hope Cancer Center Arizona is located in Goodyear, with locations in North Phoenix, North Scottsdale, Gilbert and a new location in Prescott. cityofhope.org/Arizona

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Angela, a motorcycle rider and rock climber, refused to let breast cancer slow her down. Today, she’s back to living at full speed. At City of Hope, we know every patient is different. That’s why our breast cancer specialists create a plan designed around you, with access to leading-edge treatments, clinical trials and compassionate support — and the goal of getting you back to the life you love.

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Angela

City of Hope Patient

Leading HOPE ARTICLE BY KARI WATTS PHOTOGRAPHY BY SCOTT FOUST STUDIOS

More than 40,000 Arizonans are diagnosed with cancer each year. As the state’s population grows and ages, so does the need for advanced treatments and greater access to specialized care. Meeting that challenge is City of Hope Cancer Center Arizona, part of City of Hope, one of the nation’s largest cancer research and treatment organizations. Leading its next chapter is Laurie Sicaeros, a nationally recognized healthcare executive whose career has been defined by strategic growth, transformational leadership, and a deep commitment to improving patient care. For Sicaeros, healthcare leadership is about more than operations and strategy. It is about helping people access the advanced cancer care they need. “Every patient deserves access to the latest cancer research and treatments,” she says. “We are committed to bringing that expertise closer to home for more Arizonans.” With more than 25 years of healthcare leadership experience, Sicaeros brings an impressive track record of building high-performing organizations, advancing physician partnerships, and leading transformational growth initiatives. Before joining City of Hope Cancer Center Arizona, she served as chief strategy officer for MemorialCare Medical Group and chief operating officer for MemorialCare Laurie Sicaeros Guides the Fut ure of Cancer Care in A rizona

Medical Foundation, where she played a key role in driving innovation and expanding access to care. Her leadership is especially relevant as Arizona confronts persistent gaps in cancer care. Many communities still face limited access to early diagnosis, specialists, clinical trials and advanced therapies. Closing those gaps will require medical innovation, strong community partnerships and care that reflects the people it serves. Anchored by its cancer hospital in Goodyear, City of Hope Cancer Center Arizona delivers specialized expertise, precision medicine and advanced therapies through care centers in North Phoenix, North Scottsdale, Gilbert and, most recently, Prescott, bringing advanced cancer care closer to patients statewide. This commitment to innovation is further strengthened by City of Hope Cancer Center Arizona partnership with the Translational Genomics Research Institute (TGen), which helps accelerate discoveries from the laboratory into real-world patient care, expanding access to cutting-edge treatments and clinical advances throughout Arizona. “Together with TGen, we’re unlocking the genetic blueprint of cancer, allowing us to understand each patient’s disease in extraordinary detail and deliver truly personalized care.” says Dr. Alan H. Bryce, Oncologist, Chief Clinical Officer, City of Hope Cancer Center Arizona. Under Sicaeros’ leadership, City of Hope is working to bring advanced cancer care closer to home by strengthening physician partnerships, reaching more Arizona communities and connecting patients with the latest treatments without requiring them to leave the state. Her vision also prioritizes the patient experience, ensuring individuals and families receive compassionate, personalized support at every stage. That focus reflects City of Hope’s longstanding approach: pairing scientific innovation with compassionate, coordinated care. As cancer treatment grows more complex, patients need specialized expertise and support for the whole person. Sicaeros believes Arizonans should never have to choose between the two. By bringing physicians, researchers, community organizations and healthcare leaders together, Sicaeros is building a more connected cancer care network across Arizona. Her priorities are clear: expand access, accelerate innovation and bring advanced care within reach of more patients. cityofhope.org/arizona OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E VA L L E Y

THE CHILDREN WHO FOUND THEM HOW THREE ADOPTIONS BECAME A 20-YEAR MISSION IN HAITI PHOTOGRAPHY PROVIDED BY KATHI JUNTUNEN As Chances for Children marks its 20th anniversary, the organization is preparing to celebrate two decades of work in Haiti at its annual Night of Hope Gala. But the story of what became a lifeline for thousands of children began with one couple, one trip, and three children who changed everything. Craig and Kathi Juntunen expected retirement to be quiet. After leaving their successful consulting firm in 1998, the Valley couple filled their days with golf and skiing. Then, during a round of golf, a friend told Craig about adopting a child from Haiti. The conversation awakened a curiosity about the country and about adoption. In 2005, those questions carried Craig and Kathi to a Haitian orphanage. “The purpose of that first trip was really pretty simple,” says Kathi, who went on to found Chances for Children and now serves as its president. “We wanted to visit the orphanage, learn more about the work they were doing and become involved financially. Craig and I had also talked about adoption. What we didn’t realize was just how much that trip would change the direction of our lives.” The flight from Florida to Haiti takes about 90 minutes. The distance on a map is small. To Kathi, the difference between the two places felt immense.

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The Juntunen Family

“It’s hard to describe just how different Haiti is from the United States,” Kathi says. “The roads are mostly gravel and dirt, filled with cars that have seen better days. You don’t see telephone poles, electrical infrastructure or the basic services we take for granted, such as police, fire departments or ambulances. Open air markets are where people shop, and there is very little basic infrastructure.” Yet hardship was only part of what she encountered. “What struck me just as much as the poverty was the people. They were welcoming, joyful and incredibly resilient.” At the orphanage, three children transformed a fact finding trip into something deeply personal. “They found us,” Kathi says. “Or, more appropriately, God brought us together.” Craig noticed Amelec first. The boy was throwing a ball with such natural athleticism that Craig, who had played football in the Canadian Football League, was immediately drawn to him. “Then Esperancia appeared and walked past us,” Kathi says. “She suddenly broke into this animated walk that I had seen Craig do from time to time. It was as if she was copying him without ever having met him.” Quinn arrived at the orphanage door during the same trip. He was only three months old. In 2006, Craig and Kathi became parents for the first time when they adopted Amelec, Esperancia and Quinn. Kathi remembers the children staring in wonder at the city lights after coming from a village without electricity. Becoming their mother made Haiti personal. It also gave Kathi a new understanding of parents who love their children but cannot provide food, medicine or safety. “I can’t imagine being in a position where you love your child deeply but don’t have the resources to provide food, medical care, safety or a future.” While the adoptions were underway, the orphanage caring for the children suddenly ran out of funding. Craig and Kathi stepped in, believing their involvement would be temporary. That emergency became the beginning of Chances for Children, which Kathi & Craig founded in November 2006. “I don’t think we ever set out with the intention of starting an organization,” Kathi says. “One thing led to another, however, and before we knew it, we were not only adopting three children, but also taking responsibility for running and funding the orphanage.” What began with 45 children in one orphanage grew into a network of programs serving children and families across Haiti. Kathi began traveling there regularly, often six times a year. She also lived in Haiti for a year and a half with her daughter while Chances for Children built facilities and hired and trained Haitian staff. As the organization grew, its mission expanded beyond orphan care. Kathi came to understand that protecting children also meant giving parents the resources to care for them. “The first time I sat across from a mother who wanted to give her little girl up for adoption, I witnessed something I will never forget,” Kathi says. “It wasn’t a lack of love that led her to that decision. It was love that made the decision necessary.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E VA L L E Y

That encounter helped shape the organization’s approach. Whenever possible, Chances for Children works to prevent poverty from separating children from parents who love them. “Mrs. Jean Marc originally came to us wanting to give us her youngest son because she didn’t have enough food to feed her children, and her son was very sick,” Kathi says. “Whenever a child has a living birth mother, we do everything we can to try to keep that child with his or her family.” Chances for Children enrolled the children in a feeding program and school and connected them with medical care. Mrs. Jean Marc entered the organization’s business training and micro-loan program. Her husband joined its agriculture program. Today, the family grows food for itself and its neighbors, and Mrs. Jean Marc sells crops at the local market. “They still have a ways to go before they reach true sustainability, but they are on a very solid path. That’s exactly what we hope to accomplish.” For Kathi, stories like theirs keep the mission grounded in individual lives.

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She often thinks of Lionel. “I remember taking a mission team to one of our remote feeding programs. On our third day, a woman brought us a little boy. He was about a year old, malnourished, dehydrated, and weighed only seven pounds.” The woman was Lionel’s great aunt. His mother and twin brother had died. His father was a farmer who could not remain home to care for him. “She begged me to take this little boy and give him a chance at a better life.” Today, Lionel is thriving with his adoptive family. They continue to attend the organization’s annual Night of Hope so supporters can meet the child whose life their generosity helped save. “Behind every statistic is a real child, a real family and a life that can be changed.” Over the past 20 years, the work has also demanded decisions under extraordinary pressure. After the 2010 earthquake, Chances for Children needed to evacuate 12 children whose adoptive families were waiting in the United States. Kathi and her team borrowed a satellite radio, rented helicopters and secured a charter plane. “The charter plane landed and had only a 45 minute window to remain on the ground and wait for the children,” Kathi says. “Once they arrived at the airport, we lost contact again.” With only 10 minutes remaining, communication was restored. Staff found the plane and got the children safely aboard just as the pilots were being told to leave. “It still gives me chills thinking about that day.” The challenges facing Haiti have changed again. Gangs now control much of Port au Prince and surround Kenscoff, the mountain community where the Chances for Children campus is located. “Travel to the capital and up to our campus is now impossible.” Kathi has instead traveled to Cap Haitien, where the organization is expanding its feeding and agriculture programs. “Even though the circumstances have changed, our work continues.” Two decades after Craig and Kathi stepped in to keep one orphanage open, Chances for Children serves more than 10,000 children across 16 Haitian communities. Its feeding programs reach approximately 9,000 children. About 600 students attend school without paying tuition, and more than 2,000 children receive medical care each year. The agriculture program supports 315 farmers, while business training and micro-loans help families create sources of income. Chances for Children also employs approximately 150 Haitians. “Every number has a story behind it.” The organization’s 20 years of service will be honored at the 14th Annual Night of Hope Gala on Friday, November 13th, at Clayton House. The evening is both a celebration of what Chances for Children has accomplished and an essential source of support for what comes next. Night of Hope generates approximately 40 percent of the organization’s annual funding, much of it from the Arizona community.

“What I love about our community is that people don’t just write a check, they become personally invested. They want to know the children, understand the work, and be part of the solution.” That support is especially urgent now. “Chances for Children operates 17 feeding programs,” Kathi says. “We are having to restrict the number of children we can serve simply because our funding cannot keep up with the need.” The years in Haiti have also transformed the way Kathi sees her own life. “In the beginning, I would come home and hear people at the health club complaining about a lukewarm latte, and I would want to say, ‘What do you have to complain about?’” “Over time, though, I learned that judgment wasn’t the answer. Instead, Haiti taught me to develop a daily practice of gratitude.” “Every day I thank God for the many things we often take for granted; running water, electricity, a flushing toilet, food, access to healthcare, and so much more.” As Chances for Children enters its third decade, Kathi points away from herself when she talks about what the organization has become. “Thanks to hundreds of people who decided they wanted to be part of something bigger than themselves. This work has certainly asked a lot of me over the years, but what it has given me in return is far greater. Friendships, a deeper faith, three incredible children and the privilege of watching families move from simply surviving to building a future.”

NIGHT OF HOPE

“None of us can do everything, but we can all do something. Where you live shouldn’t determine whether you live." -Kathi Juntunen The 14th Annual Chances for Children Night of Hope Gala will be held Friday, November 13, at 6 p.m. at Clayton House. Chaired by Kathi Juntunen and Hillary Leto, the evening will feature a special fashion show and an auction led by Letitia Frye. Tickets are $250 each with a two ticket minimum. Sponsorship opportunities are available.

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8 Things You Need to Hear You would think hearing loss would be obvious. It rarely is. Most people do not wake up to silence. They start thinking everyone mumbles. The television gets louder. Conversations require more concentration. A spouse starts repeating everything twice. October is National Audiology Awareness Month, recognized by the American Academy of Audiology to encourage better hearing health, prevent noise induced damage and recognize the role audiologists play in treating hearing and balance concerns. Naturally, we turned to our partners at Hearing and Brain Centers of America and asked Dr. Keith Darrow what we should all be listening for. Dr. Darrow is a Harvard Medical School and MIT trained neuroscientist, clinical audiologist, researcher, author and educator who has spent more than 20 years studying how hearing loss and tinnitus affect the brain. Here are eight things everyone needs to hear. 1. YOU HEAR WITH YOUR BRAIN Your ears collect sound. Your brain makes sense of it. “The ears collect sound, but the brain must organize it, interpret it and attach meaning to it,” Dr. Darrow says. When the signal becomes weak or incomplete, the brain works harder to fill in the blanks. That can increase cognitive strain and reduce the stimulation the brain receives. Hearing loss has been associated with cognitive decline, memory concerns, falls and social isolation, although hearing loss alone does not cause dementia. An NIH funded

PHOTOGRAPHY PROVIDED

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clinical trial found that hearing intervention may slow cognitive decline among older adults already at greater risk. That is why Dr. Darrow tells patients to “catch it early and treat it early.” A comprehensive evaluation establishes a baseline and makes it easier to monitor changes. 2. HEARING LOSS DOES NOT ALWAYS SOUND LIKE HEARING LOSS “I can hear. I just cannot understand.” Dr. Darrow hears that sentence often. Someone may hear a voice but miss the words, especially in restaurants, meetings or rooms with background noise. They may think people are mumbling, turn up the television or rely on someone else to repeat what was said. Ringing, mental fatigue, headaches, sleep trouble and withdrawing from social situations can also be warning signs. “A basic hearing screening may not reveal the entire problem,” he says. A comprehensive evaluation should also measure speech understanding, performance in background noise and how efficiently the brain processes sound.

Dr. Keith Darrow

3. YOUR BRAIN MAY BE TIRED FROM TRYING TO HEAR That end of day exhaustion may not be only stress. When the brain receives an incomplete sound signal, it works overtime. Instead of naturally following a conversation, you may find yourself studying faces, searching for context and concentrating on every word. That extra effort can cause headaches, irritability, poor concentration and difficulty remembering what was said. The American Academy of Audiology calls it listening fatigue. Dr. Darrow uses speech in noise testing, which he describes as a “stress test for the brain,” to uncover problems a traditional hearing test may miss. Depending on the patient, treatment may include prescription hearing technology, communication strategies and continued monitoring.

4. HEARING LOSS CAN QUIETLY SHRINK YOUR WORLD It often starts small. You stop joining the conversation. You smile and nod because asking “What?” again feels embarrassing. “Hearing loss does not affect only the person experiencing it,” Dr. Darrow says. “It affects the entire family.” Missed words become misunderstandings. Misunderstandings become frustration. Eventually, people may avoid invitations, gatherings and activities they once enjoyed. Treating hearing loss is not only about making sounds louder. It is about helping people stay connected, confident and independent. “Better hearing helps people reconnect with the conversations and experiences that make life fulfilling.” 5. RINGING SHOULD NOT SIMPLY BE IGNORED Tinnitus can sound like ringing, buzzing, humming, hissing or pulsing. It is often connected to changes in the auditory system. One leading theory is that when the brain receives less sound input, it creates phantom sound within the auditory cortex. CONTINUED >

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“Tinnitus can affect sleep, focus, memory, mood and emotional health,” Dr. Darrow says. Persistent, worsening, one sided or pulse like tinnitus should be evaluated, particularly when accompanied by sudden hearing changes, dizziness or neurological symptoms. Sudden hearing loss is considered a medical emergency and requires immediate care. Treatment depends on the cause and whether hearing loss is present. It may include hearing technology, sound therapy, counseling, stress management and sleep support. 6. HEARING AND BALANCE ARE CLOSELY CONNECTED The systems responsible for hearing and balance both live within the inner ear and communicate constantly with the brain. When those signals become weak or distorted, a person may experience dizziness, vertigo, instability or reduced awareness of where the body is in space. Warning signs include unexplained falls, veering while walking, feeling unsteady in the dark or experiencing dizziness with tinnitus, ear pressure or hearing changes. Sudden or severe symptoms require prompt medical attention. Testing the complete hearing and balance system can help identify the problem and guide the next step. 7. YOUR EARS KEEP SCORE One loud concert may leave your ears ringing for a night. Years of concerts, earbuds, sporting events, motorcycles, power tools and travel can add up. “Hearing damage is cumulative,” Dr. Darrow says. “The louder the sound and the longer the exposure, the greater the risk.” Noise induced hearing loss is often preventable. Keep earbuds at a comfortable volume. Move away from speakers. Take breaks from loud environments and wear properly fitted hearing protection when needed. Noise canceling headphones can also reduce the urge to overpower background sound by raising the volume. Ringing, muffled hearing or sound sensitivity after a loud event are warning signs, not normal souvenirs. 8. A DEVICE IS NOT THE SAME AS HEARING CARE A hearing device can be part of treatment, but it does not replace a comprehensive evaluation, individualized programming and continued follow up.

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“Traditional hearing care may consist of one basic test followed by an amplifier and little continued support,” Dr. Darrow says. “Our approach considers the whole patient.” At Hearing and Brain Centers of America, that includes advanced diagnostics, prescription hearing technology and continued monitoring of hearing clarity, tinnitus, communication needs, cognitive health and quality of life. The team includes doctors of audiology, nationally board certified hearing instrument specialists, Certified Dementia Practitioners and providers with advanced tinnitus training. Because hearing can change, follow up matters. Continued testing and adjustments help keep treatment aligned with the patient’s needs. The biggest takeaway this October is simple. You do not need to wait until the world becomes quiet. If conversations are becoming work, restaurants are becoming frustrating or your brain feels exhausted from trying to keep up, listen to what those signs are telling you. hearingandbraincenters.com/arizona/paradise-valley

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Rooted in Remembrance During Pregnancy and Infant Loss Awareness Month, Tristan’s Trees honors children lost and the families who carry their memory. On quiet afternoons, Scottsdale’s Sheridan James often sits beneath a tree in her backyard while her two daughters play nearby. To most, it may look ordinary. To Sheridan, it is everything. It is Tristan’s tree, planted in honor of the baby boy she lost. “It’s a place where I go to feel connected to him,” Sheridan says. “Even though he isn’t physically with us, he lives on in the beauty that surrounds us.” October is Pregnancy and Infant Loss Awareness

Month, honoring babies whose lives ended too soon and the families who carry their memory. For Sheridan, remembrance has become a mission rooted in love, connection and hope.

Each memorial costs about $500 to source, deliver and plant, but families are never charged. Donations, community partners and fundraising events cover the cost.

After losing Tristan, a family friend gave them a tree in his honor. It became a place where Sheridan could sit with her grief and feel close to her son.

The nonprofit’s annual Festival of Hope will return February 28, 2027, at Hopi Elementary School. The family friendly event will feature games, crafts, inflatables, food trucks and music while raising funds toward the organization’s goal of planting 100 living memorials. Sponsors and community partners are currently being sought.

“One of the greatest fears after losing a child is that they will be forgotten,” she says. “Tristan is real. He is forever our son.” That living memorial inspired Sheridan to establish Tristan’s Trees in January 2026. The nonprofit honors children lost through stillbirth, infant loss or at any point in childhood by giving their families a tree of their own. Each tree is sourced through a nationwide nursery network and delivered to a family’s home or another meaningful location, creating a peaceful place for parents and siblings to reflect, speak the child’s name and remain connected. “Along my grief journey, I connected with people who made me feel less alone,” Sheridan says. “That inspired me to grant families the gift our tree has given me so no one walks this path alone.” In its first year, Tristan’s Trees planted 23 memorial trees for families across the country, with a particular focus on Arizona. Sheridan hopes to plant approximately 75 more by the end of 2027.

At home, Sheridan’s daughters know they have a brother. The family recognizes the hummingbird as Tristan’s sign, a gentle reminder that he remains part of their lives. “I want to show my daughters that even from something so awful, something beautiful can grow,” Sheridan says. Through Tristan’s Trees, that beauty continues growing for families navigating the unimaginable. “I hope he’d say, ‘You’re doing good, Mom. You’re doing something beautiful out of something so painful,’” she says. “That he would be proud to know this work, in his name, is helping other families feel less alone.” To request a memorial tree, donate, sponsor an event or become a community partner, visit tristanstrees.org or follow @Tristans.Trees on Instagram.

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Baked with Purpose

Returning to the kitchen was not about moving on from Maddie. It was about finding a way to move forward with her memory. The familiar rituals of measuring, mixing and baking gave Shannon something steady to hold on to. They also kept her connected to the daughter who once stood nearby, waiting to taste the next creation. When asked what she hopes people feel when they enjoy her cookies, Shannon answers with four words.

A freshly baked cookie can do more than satisfy a craving. It can bring people together, awaken a favorite memory and offer comfort when words fall short. At Sugar & Chip AZ, every cookie is created with care by Shannon, an Arizona native whose love of baking has spanned more than thirty years. Her home bakery is built on creativity, determination and the belief that something sweet can carry a meaningful story. For Shannon, that story is deeply connected to her daughter, Maddie. Maddie was Shannon’s favorite taste tester. She sampled the recipes, shared her opinions and filled the kitchen with the kind of everyday joy that becomes especially precious with time.

“Love. Purpose. Comfort. Hope.” Those words have guided every part of her journey. They inspired Shannon to establish the Maddie Melde Foundation and write Always With You, a children’s story based on the spiritual beliefs that brought comfort to her family. The book was created especially for children grieving the loss of a sibling, but Shannon’s primary mission remains the same across everything she does. She wants Maddie to be remembered, and she wants her daughter’s story to bring comfort to others. National Cookie Month is a celebration of the recipes, traditions and people who make cookies special. At Sugar & Chip AZ, it is also a celebration of resilience.

Shannon was one year into building her cookie business when she lost Maddie following a struggle with her mental health. Maddie was fourteen.

Cookies are part of life’s happiest moments. They appear at birthdays, holidays, family gatherings and quiet evenings at home. They are shared with friends, delivered to neighbors and given when someone needs to know they are being thought of.

In the devastating months that followed, Shannon considered leaving the business behind.

For Shannon, a cookie can also carry memory.

“Then I realized quitting does not honor my daughter or my efforts. I took a break and came back to baking.”

This National Cookie Month, Sugar & Chip AZ invites the community to celebrate the simple comfort of a beautifully made cookie and the powerful story behind every batch.

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A Hawaiian Home of Your Own

WELCOME TO HIGH BLUFFS 07 PHOTOGRAPHY PROVIDED BY MAUNA KEA RESIDENCES

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Consider this your sign to book Hawaii for the holidays. Imagine arriving on the Big Island and, instead of checking into a hotel room, stepping into what feels like your own multimillion-dollar Hawaiian home. A private 72-foot infinity pool, a hammock swaying in the island breeze, five ocean-facing suites and endless Pacific views. Perched above the Kohala Coast within Mauna Kea Resort, High Bluffs 07 offers the space and privacy of an extraordinary residence with the amenities of a luxury resort close by. Also known as Hapuna Modern House, the property sleeps up to 10 guests across five bedrooms and five and a half bathrooms. It is an easy fit for a family vacation, a trip with friends

or a multi-generational getaway where everyone wants to be together without sharing every waking moment. The 3,586-square-foot residence is built around a lightfilled great room connecting the living room, dining area and kitchen. Pocketing walls of glass open to 2,200 square feet of covered lanai, allowing the ocean breeze to move through the home while keeping the coastline in sight. The warmth of Hapuna Modern House is found in its details. Each room has its own color story inspired by an element of the island, including the sun-kissed Soleil Room. The owners poured tremendous love into creating this abode with intention. CONTINUED >

“Perched above the Kohala Coast within Mauna Kea Resort, High Bluffs 07 offers the space and privacy of an extraordinary residence with the amenities of a luxury resort close by.”

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There is plenty of room for everyone to gather, but the home never feels oversized or impersonal. Clean architectural line and Restoration Hardware furnishings give it a polished but comfortable feel. The volcanic landscape outside adds contrast to all that blue. The monkeypod-clad kitchen is one of the home’s standout spaces, with an oversized island that naturally becomes the place to congregate. Wolf, Sub-Zero and Bosch appliances make it equipped for anything from a quick breakfast to a dinner prepared by a private chef. Unlike a hotel stay, nobody has to wait for a reservation to eat together. Dinner can happen outside, swimsuits are perfectly acceptable and the evening ends whenever the group decides. All five bedrooms face the ocean, so nobody gets stuck with the disappointing room. Each suite has a king bed, spa-inspired bathroom, zoned air conditioning, ceiling fan and built-in charging stations. The oversized ‘Ohana suite offers even more flexibility. Fully accessible and designed with enhanced mobility features, it includes a kitchenette, garden shower and additional space for guests who may want more independence while remaining part of the household. Then there is the pool. At 72 feet long, the private infinity-edge saline pool stretches across the property and appears to meet the Pacific beyond it. It includes a Baja shelf for lounging and a waterfall massage feature, with a 10-person jet spa nearby. A swim-up bar and fully equipped outdoor kitchen make it possible to spend the better part of a day outside without needing to go anywhere else. That freedom may be the biggest luxury of staying in a residence. The pool is always open. The chairs are always available. There is no need to carry a room key, pack a tote or claim a spot before breakfast. The covered lanai has areas for lounging, alfresco dining and watching the sunset. There is an expansive lawn, outdoor showers and, of course, that hammock. With the house positioned high above the Kohala Coast, the view continues well beyond the pool and across the water.

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Guests can also turn part of the day into a private spa experience without leaving home. The Pu‘uka Ala Spa includes a lavathemed steam shower, garden-view soaking tub, professional massage table and Zen garden yoga area. A massage, steam or quiet morning practice can happen privately and on your own schedule. And for the best of both worlds? Resort access. Guests receive complimentary access to select amenities at Mauna Kea Beach Hotel and The Westin Hapuna Beach Resort, including two white sand swimmable beaches, resort pools and fitness facilities. Golf, tennis, spa treatments and dining are also available for an additional fee. The Big Island is made for exploring, but Hapuna Modern House makes it tempting to stay put. And for a moment in time, it feels like home. maunakearesidences.com/ stay/high-bluffs-07

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The Beau

Behind the Brawl PHOTOGRAPHY BY SCOTTSDALE EVENT PHOTOGRAPHY

Beating Bobby Flay was only the beginning... Beau MacMillan is back in the moment when his name was announced on Iron Chef America. He can still hear the people who came to support him screaming. He can still see the look in the eyes of his two sous chefs. Tiff, his wife, was there. His boss, Bill Nassikas, was there. Moments after Beau shook Bobby Flay’s hand, Bill wrapped him in a hug and looked directly into his eyes. “Beau, you have no idea what you’ve just done,” he said. Beau initially brushed it off. It was just a competition. Then something shifted. “Something inside me said, ‘Your life is going to change, but it is never going to change you.’” That promise may explain Beau better than anything else. People know the chef, the TV competitor who beat Bobby Flay, and the larger-than-life host who can walk into Bar Brawl, grab a microphone and make an entire room feel like it is ringside at a championship fight. What they may not know is how much he feels. “I’m a sensitive empath who is intuitive and sometimes overly emotional.” The public Beau appears nearly fearless. He admits throwing a first pitch in front of 25,000 people made him nervous. So did his first appearance on The Today Show, when his throat tightened before he finally started talking. “You know what gives me anxiety? How other people are going to feel. How are they going to react to this?” That is the real engine behind Bar Brawl. Bartenders race against the clock, set drinks on fire, build elaborate garnishes and create something extraordinary from ingredients they may not have seen until seconds earlier. Celebrity judges watch from above the action. And attendees are simply entertained. Beau moves through it all with complete control, but he is not simply watching the clock or calculating points. He is reading the room. He wants the bartenders to feel seen and wants the crowd to feel the energy. “I want people to go, ‘Man, that was intense. Nothing is better than this. That’s what I live for.’”

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Bar Brawl is Beau’s brain turned inside out. Competitive, creative, slightly unhinged and always rooted in hospitality. During Margarita Mayhem, bartenders have 12 minutes to create five margaritas with entirely different profiles. Then the DJ plays the “Macarena.” Everything stops. The bartenders step away, put on sombreros, perform the dance, pour four shots, drink one and race to hit the bell before returning to their cocktails. Another challenge, Dude, Where’s My Herb?, blindfolds competitors and asks them to identify a dozen herbs by scent before creating drinks that make those ingredients shine. Blended Bender tests their knowledge of cocktails across different periods before sending them head-to-head at the blender. Destination Showdown takes them around the world through ingredients, cultures and flavors. “I live for this s***,” he says. “I get ideas, bounce them off people and say, ‘How can I make that work?’” He comes from the world of culinary competition, where chefs may receive 30 minutes or an hour to create. Watching bartenders produce drinks in less than 12 minutes changed the way he saw the craft. Tinctures, reductions, smoke, fire, fresh herbs, layered flavors, showmanship. One holiday challenge produced a cocktail served inside a Santa Claus cookie jar, sitting on a bed of snow, surrounded by dry ice and playing Christmas music. “It’s cocktail theater.” But beneath the spectacle is something he takes seriously. “These guys are chefs behind the bar. They’re trained. Their palates are developed. They understand bitter, sweet, salty and sour. They can put fresh, bright and vibrant flavors together, do it fast, do it repetitively and do it with a smile.” Bar Brawl exists because Beau believed that talent deserved a stage. It began more than a decade ago during what he bluntly remembers as “a sh**** summer” at Sanctuary on Camelback Mountain. Jade Bar had expanded, but after 7 p.m. on a Sunday, food and beverage revenue could hover around $500. Beau sat across from his leadership team and offered a solution.

“Let’s do a competition,” he said. “Let’s run a bar Iron Chef. I’ll get a bunch of bartenders. We’ll go head-to-head, and I’ll emcee.” He left the meeting and called four bartenders. Most said yes before he could even explain the concept. “One person said, ‘What are you doing?’” Beau recalls. “I said, ‘I don’t know yet.’ He said, ‘I’m in. Just tell me what I need to do.’” Beau knew he had the city behind him. That first Bar Brawl transformed a nearly empty Sunday night into one generating approximately $10,000 in food and beverage revenue. Jade Bar was packed. The next season brought screens and GoPro cameras so guests standing several rows deep could still follow the action. Year after year, Beau kept asking the same questions that guided him in the kitchen. “How do I make it better tomorrow? How can it taste a little better? How can it look a little better?” Bar Brawl grew, moved through Valley venues and most recently landed at Hotel Valley Ho. The stage became bigger, but Beau never wanted the event to become about him. He is also quick to say this year’s success belonged to the people who believed in the idea and worked to bring it to life. “Ideas are great, but if you don’t have people behind them, it can be hard.” He credits Ronen, Russell and the entire Hotel Valley Ho team for believing in Bar Brawl and working tirelessly to make it happen. From marketing and social media to Brittney O’Brien, Amber Allen and DJ Pulse, whom Beau calls a huge piece of the experience, he knows the event required far more than one person with a microphone and an idea. “It’s community driven. It brings in the best bartenders, showcases the venues, and celebrates the amazing talent.” Beau understands what it means for someone to recognize talent before the rest of the world does. He was a highly competitive kid from Plymouth, Massachusetts, who says he “barely made it out of high school.” His future seemed limited. He could join the military, stay in Plymouth or end up fishing on a lobster boat. Then he took a vocational class and met chefs who saw something in him. They pulled strings, helped him get into Johnson & Wales and altered the direction of his life. “I put my head down and went to work. Someone told me, ‘If you want to be the best, you have to work for the best.’ So I went to work for the best.” His ambition was relentless. “If someone could make better mashed potatoes than me, they were going to be my best friend until I knew how to make those mashed potatoes.” CONTINUED >

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2026 Bar Brawl champ, runner-up, Chef Beau, and finals judges

Beau & his son (Credit: Scottsdale Event Photography)

Credit: Charlie Anderson/ Spoonful of Photos LLC

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Yet Beau is just as open about the danger of letting success distort the person beneath it. “Don’t believe your own bullshit in this business. I’ve been guilty of it sometimes. I’ve had to ask, ‘Did I really just say that? Is that who I am?’ I don’t want to be like that.” He never wanted to place himself above his crew or guests. He wanted people to walk away talking about the best sea bass, chicken or steak they had ever eaten. But they also came back for Beau. “The more you develop genuine trust, that’s a relationship. That’s love.” He learned what trust looked like during his 23 years at Sanctuary. Beau could burst into general manager Mike Surguine’s office and announce, “I’ve got an idea.” Mike never responded, “That will never work.” Instead, “How are we going to make it work?” That freedom made Beau feel like an owner long before he had ownership in the title. It shaped the way he now thinks about leadership, loyalty and culture. “You can’t pay everyone a million dollars a year, and everyone can’t be an owner, but if you treat people with respect and humility and value them, they will feel like a millionaire. If you encourage and empower your team, they will feel like owners.” That means giving people a voice. Listening. Allowing them to contribute. Creating together. Understanding how far “please” and “thank you” can still go.

“If you don’t have ideas, you’re done. And if you’re working with people who are crushing your ideas before they hear them, you’re with the wrong people.” At this point in his life, Beau is not dreaming for himself alone. He has five kids and a grandbaby. Beau has already filmed a Bar Brawl pilot. Now he imagines competitions in Scottsdale, Chicago, Boston, Miami and Los Angeles, with each city’s winner advancing to a national finale in Las Vegas. “Picture the best bartenders in the country arriving for three nights of competition. Major spirit brands. Celebrity judges. A championship belt. A $50,000 prize. That would be the Bar Brawl dream.” It is ambitious, but Beau has never been afraid of ideas that sound too big. “I’m a dreamer, and I’m never going to stop.” For all the noise, fire and friendly combat surrounding Bar Brawl, Beau’s motivation is almost tender. “If you’ve tasted success at whatever level you’re at, why wouldn’t you want someone else to taste that?” he asks. “If I had the best sandwich in the world and you were sitting next to me, I’m not going to tell you how great it is and then say you can’t have a bite.” He then describes the way he wants to move through the world now. “I don’t want to be a cup half empty or a cup half full,” Beau says. “I’m a cup runneth over. And in order to be that person, I have to be that person for other people.”

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PHOTOGRAPHY PROVIDED BY PRETTY DECENT CONCEPTS

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C l e ave r man An elevated downtown Phoenix steakhouse centered around premium cuts, refined classics and a moody atmosphere. Must-order: Goldwater Oysters Fresh oysters with crisp apple, celery and horseradish. Briny and refreshing, with just enough sweetness and heat.

Roman God of Fire A wood-fired Italian restaurant inspired by the soul of Rome. Must-order: Gnudi Alla Gricia Pillowy ricotta gnudi are paired with crisp guanciale and sharp pecorino, translating the flavors of classic pasta alla gricia.

Upperc u t A hidden, reservation-only steak omakase inside Cleaverman. Must experience: The rotating tasting menu Each course reveals a different expression of beef, allowing rare cuts, refined accompaniments, and unexpected preparations.

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A glamorous, 1970s-inspired cocktail lounge hidden inside Filthy Animal. Must-order: Sexy Tendies Crispy chicken meets sweet Korean chili sauce for the right combination of heat, sweetness and crunch. Playful, indulgent and easy to share.

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Your Spirit Deserves Better WELCOME TO CLUB 13

Paradise Valley entrepreneurs Adrianna Baum and Lacey Boyett paid close attention to the spirits they poured, but they kept noticing the same problem: a thoughtfully chosen tequila or vodka deserved an equally thoughtful mixer. Most options, however, were loaded with sugar, artificial colors and unnecessary ingredients. That gap inspired them to create Club 13, a nonalcoholic cocktail mixer for people who enjoy drinking but still care about clean ingredients, lower sugar and mindful portions. “We felt the mixer deserved the same level of thought as the spirit,” Lacey says. Club 13 comes in a 7.5-ounce can and is available in three flavors: Skinny Margarita, Sparkling Grapefruit and Sparkling Ginger. Enjoy it on its own or mix it with your preferred spirit and pour. “It’s a ready-to-drink mixer that lets you decide what goes in your glass and how much,” Adrianna says. That flexibility is why the duo developed a mixer rather than a ready-to-drink cocktail. It allows consumers to choose tequila, vodka, mezcal, bourbon or another spirit and control exactly how much is poured. The three flavors were inspired by the cocktails the founders and their friends enjoyed most. Skinny Margarita pairs with blanco or reposado tequila and mezcal. Sparkling Grapefruit puts a fresh spin on the paloma and complements tequila or vodka, while Sparkling Ginger draws inspiration from the classic mule and pairs with vodka, tequila or bourbon. The most significant difference, however, is found on the nutrition label. Club 13 uses real juice for most of its sweetness, with agave added for balance. According to the company, one can of Skinny Margarita contains four grams of added sugar and no artificial coloring.

PHOTOGRAPHY PROVIDED BY CLUB 13

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“Many traditional mixers are more water than juice and rely heavily on added sugar for sweetness and flavor. We took a different approach: the majority of the sweetness in Club 13 comes from real juice,” they say. By comparison, says Lacey and Adrianna, the same 7.5 ounces of other margarita mixers contains roughly 51 grams of added sugar. “That is more than 12 times the added sugar before the tequila even hits the glass.” Each can also contains four electrolytes: sodium, potassium, magnesium and calcium. Its vitamin blend provides 70 percent of the recommended Daily Value of vitamin C, 100 percent of vitamin B5, approximately 75 percent of vitamin B6 and 25 percent of zinc. The botanical blend includes 500 milligrams of artichoke leaf extract, along with dandelion root and schisandra berry. Prebiotics are included as well. Those ingredients do not make alcohol healthy, erase its effects or guarantee that someone will feel better the next morning. Adrianna and Lacey are direct about that limitation. “No mixer can prevent a hangover, and we would never claim that Club 13 can,” Adrianna says. “Alcohol itself is the primary driver of how you feel the next day.” The distinction matters. Club 13 is not a remedy for drinking. It is a lower-sugar mixer with a clearly defined formula, created for consumers who want more control over everything surrounding the alcohol in their glass. That same attention extends to the spirits the founders recommend. For tequila, they look for brands made from 100 percent agave and producers that are transparent about additives and production methods. When selecting vodka, they consider its base ingredient, where it is produced and whether it contains added flavors. “Know what you’re pouring and choose intentionally.” CONTINUED >

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“We felt the mixer deserved the same level of thought as the spirit. Know what you’re pouring and choose intentionally.”

Developing the product involved far more than creating three flavors. Adrianna and Lacey had to work through ingredient sourcing, formulation, packaging, production, regulations and distribution. They also had to incorporate functional ingredients without allowing them to interfere with the taste of the cocktail. “We wanted Club 13 to taste like a great cocktail first,” they say. Club 13 was designed around the cocktail, not around replacing it. While the mixer itself is nonalcoholic, the founders are not positioning it primarily for the “sober curious” market. They created it for people who already enjoy cocktail culture and want a better foundation for what goes into their glass. “Every can contains 13 functional ingredients, making the number part of the product itself. We were also drawn to 13 for its slightly rebellious reputation, reclaiming a number most brands might avoid.” “Club” reflects the gathering and sense of belonging at the heart of cocktail culture. The founders wanted Club 13 to feel like an invitation into something, not just another product on a shelf. This month, Adrianna and Lacey expect Club 13 to be available through sipclub13.com and a growing number of local retailers, restaurants and hospitality partners. Long-term plans include additional flavors and national distribution.

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Pouring with

Purpose

Arizona native, wife and boy mom Dani Engelking reflects on the leap that led to Gratefulist Vodka, and why the people around the table matter most. TELL US ABOUT YOURSELF. I grew up in a big Irish-Italian family where gathering wasn’t reserved for special occasions. It was simply how we did life. There was food, storytelling, opinions, and laughter. It taught me that the table matters; it’s where stories get told, relationships deepen, and disagreements eventually turn back into laughter.

DID YOU ALWAYS EXPECT TO BECOME AN ENTREPRENEUR? My dad worked in startups, and my grandfather was an inventor, so I grew up watching ideas become something real. But becoming the founder of a vodka brand? Shocker! There is something powerful about reaching a point in your life when you stop asking, “Could I do this?” and start asking, “Why wouldn’t I?” WHY BUILD A SPIRITS BRAND AROUND GRATITUDE? Gratitude changes the experience without requiring the circumstances to be perfect. It doesn’t mean pretending life is always easy. It means recognizing what is good even when life is complicated. Gratefulist is about saying, “I see this moment. I see these people. I’m grateful I get to be here.” WHAT DISTINGUISHES GRATEFULIST IN THE GLASS? The story only works if the vodka is genuinely great. Gratefulist is crafted from 100% American corn and distilled locally, creating an exceptionally smooth, clean taste that is equally enjoyable on its own or in a cocktail. The mission may introduce someone to Gratefulist, but the quality needs to make them order a second one. WHAT DOES “NEVER POUR YOUR OWN DRINK” MEAN? It captures Gratefulist in four words. Of course, it’s playful. You should always have someone nearby willing to top off your glass! But the deeper meaning is about taking care of one another. Notice when someone’s glass is empty. Invite the person standing outside the circle in. Celebrate someone else’s win. Check on the friend who has gone quiet. WHAT’S NEXT? Arizona is home, and I want our community to feel part of building Gratefulist from the beginning. Ultimately, I want Gratefulist to become a nationally recognized lifestyle and spirits brand known as much for what it makes people feel as for what we put in the bottle. gratefulistvodka.com

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A Killer Double Feature PSYCHO KILLER COCKTAIL CLUB AND BLACK LAGOON HAUNT THE VALLEY THIS HALLOWEEN

The Valley is getting into the spooky spirit, and this year, Halloween is raising spirits in more ways than one. Two one of a kind cocktail experiences are taking over two of Phoenix’s most celebrated bars, transforming each into a fully immersive world built around theatrical drinks and plenty of after dark mischief. PSYCHO KILLER COCKTAIL CLUB Now through November 1st, Sunny’s Lounge will become Psycho Killer Cocktail Club, a seven week descent into 1990s analog horror, cult thriller nostalgia and seriously killer cocktails. Fresh off being named one of USA Today’s Best Bars in America, Sunny’s is trading its usual identity for something considerably more suspicious. Psycho Killer Cocktail Club imagines a time before smartphones made everything feel safe and searchable. Thrillers arrived on VHS. Unknown callers came through landlines. Disposable cameras captured things that could not be immediately deleted. Local news anchors delivered unsettling updates after dark, and an answering machine blinking in an empty room was reason enough to panic. The effect is designed to feel less like walking into a themed bar and more like stepping directly into a cult 1990s thriller. An original menu of cocktails will be served specifically for the experience.

BLACK LAGOON ARRIVES AT UNDERTOW For the first time, Black Lagoon is taking over UnderTow Phoenix. Created by beverage industry veterans and horror aficionados, Black Lagoon began as a one night event in Toronto before becoming one of the most anticipated Halloween cocktail experiences in North America. This is not simply a seasonal menu with a few plastic spiders thrown around the room. Black Lagoon creates a fully immersive world through eerie décor, cinematic lighting, chilling soundscapes, theatrical drinks and limited edition glassware. The result falls somewhere between an elevated cocktail bar and a haunted attraction, pairing serious mixology with a deliciously dark sense of theater. UnderTow already knows how to transport guests into another world. Black Lagoon is prepared to pull that world somewhere much darker. At the center of the takeover is an entirely new collection of potions created for the 2026 season. Abyssa’s Obsession puts a spooky spin on the piña colada with pumpkin infused Kraken Black and Gold Spiced Rums. Bone Temple channels fall through a darker margarita lens, combining blanco tequila, Amontillado Sherry, tart cherry, spiced oat orgeat, lime, vanilla honey, absinthe and tobacco bitters. Moon Shadow summons the espresso martini after midnight with nutmeg infused vodka. Guests will also be able to take part of the experience home through collectible glassware. bartershake.com

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