Scottsdale, AZ October 2022

Dreaming of an escape to

Food & Drinks

When I moved to the Valley from New York in the late 1990s, the food scene here was, well, interesting. New York was a foodie haven, with mom-and-pop locales everywhere, pizza joints on every corner, and all open almost all hours.

Here, the food scene was ... different.

At the time everything seemed to close by 8 p.m., and after hunting for pizza, I finally came across one locale with a sign in its window that boasted, “We sell by the slice!” because just about no one else did yet in the Valley. True story.

Fast-forward to today. James Beard Award winners? We’ve got them. Celebrity chefs? We’ve got them. Mom-and-pop locales? We’ve got them. A variety of cuisines? Yep, we’ve got those, too. In fact, when people ask me about my favorite restaurant in the Valley, I always pause. How is it possible to pick when there are so many amazing locales now? The Valley has truly evolved to be a culinary destination that’s known nationally, if not even internationally. And our drink scene? Just recently two local bars—Bitter & Twisted and Little Rituals—were named among the best in the country.

As you can tell, this issue is our Food & Drink Issue. It’s one of my favor ites each year, although I definitely get hungry writing and editing it!

I hope you enjoy all the amazing creations we feature.

We were also honored to speak with and photograph Rob and Patricia Schneider, whose movie Daddy Daughter Trip debuted at 17 Harkins Theatres throughout the Valley at the end of September.

Read the article, and then go catch the movie. It was filmed all around Arizona, and I can guarantee you’ll recognize many of the locations!

Have a great month, and I hope to see you dining out!

Yours,

PUBLISHER

Tammy Fellows | tammy.fellows@citylifestyle.com

EDITOR

Michelle Glicksman

michelle.glicksman@citylifestyle.com

ADMINISTRATIVE DIRECTOR

Faith Morello | faith.morello@citylifestyle.com

SALES SUPPORT DIRECTOR

Gina Ziehmer | gina.ziehmer@citylifestyle.com

ACCOUNT MANAGER

Jen David | jen.david@citylifestyle.com

AD DESIGNER

Whitney Lockhart

LAYOUT DESIGNER

Kelsey Proctor

CONTRIBUTING WRITERS

Alison Bailin Batz, Susan Lanier-Graham, Derek “Doc” Osborne

CONTRIBUTING PHOTOGRAPHERS

Sophia DuBois, Carl Schultz

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

CHIEF OPERATING OFFICER Randy Radosevich

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

AD MANAGER Chad Jensen

WEB APPLICATIONS Michael O’Connell

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The Saguaros KidSpree helped some BGCS kids to shop for back-to-school

Jennifer Carmer, Denise Voss, Amanda Maria Garmany, Racquel Miller, and Charlene Berge-Blum at the Heart Ball's Mid-Year Meeting.

Annual Phoenix Heart Ball at the Mid-Year Meeting.

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Sandy Magruder and Susie Muzzy at the 63rd Annual Phoenix Heart

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Mid-Year Meeting.

Bobb Cooper and Jaden Roesch (as Cat in the Hat) at Valley Youth Theatre’s VYTal Affair.

Becky Lynn Ottinger, Bill Ottinger, Jay Ozer, Hope Ozer, Laura Bardaweel, and Ian Kafka at the VYTal Affair.

JENNY KAUFMAN

JENNY KAUFMAN

business monthly

A round-up of exciting news from local businesses.

The Americano Debuts Its Weekly 'Bougie Brunch'

James Beard Award-winning chef Scott Conant's The Americano, which was previously open for dinner only, recently debuted its “Bougie Brunch,” starring chic eats and inventive cocktails. Menu items include selections such as the Potato Frico with chive crème fraîche, pickled shallots, smoked salmon, and salmon roe; Seafood Tower with shrimp, oysters, and caviar; and Ricotta Pancakes with huckleberry compote and whipped mascarpone butter. Brunch is currently Sundays from 10 a.m.-2 p.m. TheAmericanoRestaurant.com

Kasai Japanese Steakhouse Adds New Menu Items

The locally-owned and -operated restaurant Kasai Japanese Steakhouse, which is known for its teppanyaki (which they've dubbed "dinner tainment"), Asian fusion, and sushi offerings, recently launched several new menu items. The new additions include Lobster Fried Rice, New York Strip Fried Rice, Tuna Poke Tower, Chicken Gyoza, and Chicken Spring Rolls. KasaiTeppan.com

Photography by Anthony TerBush

Coins Featuring The Beatles – Yellow Sub marine Available From Scottsdale Company

The Beatles’ landmark 1968 ani mated movie masterpiece,  Yellow Submarine, is being honored with a series of authentic, legal-tender collectible coins by Valley company The Crown Mint. This special-edi tion collection is a historic first for the enduring Beatles classic. The limited-edition pure 24kt gold and pure .999 silver coins are the results of a new partnership between The Crown Mint and Apple Corps Ltd. CrownMint.com

Chickadees Chicken and Fries, Grindhouse Espresso Bar Now Open

Located at 4441 N. Buckboard Trail in the heart of Scottsdale's entertain ment district, Chickadees Chicken and Fries and Grindhouse Espresso Bar are two new grab-and-go brands by AR Concepts. Open dawn 'til dusk, Chickadees serves up handbreaded Southern fried chicken in the customer's choice of sand wich or salad, while Grindhouse's extensive menu includes drip coffees, energy juices, smoothies, and more. EatChickadees.com and GrindhouseEspresso.com

Candelaria Design Associates Celebrates Milestones

Candelaria Design Associates—a premier Scottsdale-based architecture firm specializing in custom residen tial and boutique design locally and across the country—is celebrating two milestones. Its founder, architect Mark Candelaria AIA, is celebrating his 30th anniversary as a licensed archi tect, and the firm, which he founded in 1999, just celebrated its 23rd anni versary. Today, Candelaria and his three partners—Meredith Thomson AIA, Tim Mathewson, and Evelyn Jung—lead a firm of about 20 people. CandelariaDesign.com

Scan to read more.

Wan Hai Lines Provides Six-Figure Donation to HopeKids Arizona

Wan Hai Lines, Ltd., which is headquar tered in Scottsdale, donated $125,000 to HopeKids Arizona to support the nonprofit’s mission of providing events for families who have a child with can cer or another life-threatening medical condition. The donation will allow over 1,500 local families the opportunity to attend several activities, including a weekend-long family camp in Payson, an overnight trip to experience the Polar Express, a private suite at Gila River Arena for upcoming concerts, and a holiday shopping extravaganza. WanHai.com/HopeKids.org

Want to be featured?

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

Photography courtesy of Duane Darling

letter from the PUBLISHER

I’m hungry ...

As you may recall I am an Arizona native, having grown up in the heart of Scottsdale and Paradise Valley. As a kid, going out to eat as a family was always a treat. Some of my childhood staples include Bobby McGee’s, Ed Debevic’s, Farrell’s, and let’s not forget dessert at the Sugar Bowl, Yummy’s Yogurt, and Thrifty’s Ice Cream! I am sure for those from this area, these names stir up fond memories of what it was like here in the past …

It really is incredible to see how in recent years the local dining environment has grown so much that it is now sought out by people from all over the country. Arizona has evolved into a destination for food and genuine culinary experiences. Today, we certainly have no shortage of places to expand our palate and try new things!

This month’s issue is full of delicious eye candy that is sure to make you salivate. We also had a great time sitting with the fun-loving, witty, down-toEarth couple and Arizona residents Rob and Patricia Schneider. They shared with us the love for their new home in Arizona, as well as their experience filming the locally based movie Daddy Daughter Trip, which hit theaters on September 30. This is a light, funny, and charming film, which includes several Arizona landmarks you will recognize!

We hope you enjoy this month’s issue—happy reading!

Be grateful, be kind, and live well,

Tammy Fellows Owner/Publisher

The Diplomatic Corps of Arizona

cordially invites you to the

32nd Annual Ambassadors' Ball

IN HONOR OF MEXICO

Ambassador Esteban Moctezuma Barragán

November 19, 2022 at 6 pm

Omni Scottsdale Resort & Spa at Montelucia

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Alfredo J Molina, Honorary Consul for the Kingdom of Spain

Dinner Chairman: Steve Chucri, Honorary Consul of Estonia

BENEFITING

The Diplomatic Corps of Arizona Scholarship Fund and the Students at Thunderbird School of Global Management at ASU

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Rob & Patricia Schneider

Their New Movie, Living in the Valley, and What They Didn’t Expect About Arizona

It’s a hot, muggy August day in Scottsdale when two of the Valley’s newer residents—Rob and Patricia Schneider—drive up to the photo studio where our team is waiting. The couple is ready for a day filled with laughs, outfit changes, a fire, and even getting soaking wet—which was actually their fun idea.

To back up, the Schneiders moved from California to Arizona in 2020, and since that time, they’ve been very busy.

Rob, the actor and comedian known for his turn on Saturday Night Live and movies such as The Waterboy, Deuce Bigalow: Male Gigolo, Deuce Bigalow: European Gigolo, 50 First Dates, and The Hot Chick , recently produced, directed, and starred in the film Daddy Daughter Trip. Patricia, who has written and pro duced comedy sketches, as well as shows and movies, not only also produced the movie but also wrote the screenplay for it along with Jamie Lissow.

A heart-warming family adventure/comedy,  Daddy Daughter Trip is live-action mixed with animation and tells the story of a second-grader’s dream of a fun-filled spring break vacation her family can’t afford. (The second-grader is played by Rob & Patricia’s real-life daughter, Miranda Scarlett Schneider.)

When daddy and daughter hit the road with just coins, what ensues is a road trip filled with misfortu nate adventures. The vacation is saved when the duo meets a pair of well-connected travel bloggers.

The movie was filmed around Arizona and recently debuted in the Valley at Harkins Theatre.

The couple says that they had a great time filming locally and that they love living in Arizona—though they expected their new home to be all sunshine and great weather and not the crazy rain and monsoon storms we had been having almost daily in August. (Should we call it a plot twist?) So we went with that for our photos, too, and had a blast doing so. And yes, they really did get as wet as they look in the photo on the cover! The photo studio also had an old blacksmith shop, and in honor of Arizona’s blacksmithing history, Rob took a try with the tools.

After the shoot I was able to speak with the cou ple about the movie, living in the Valley, and what they love about each other.

Rob, what first drew you to acting?

Comedy was my first love. I was so thrilled to see movies with Gene Wilder and Richard Pryor, and then I saw Steve Martin perform live. And I kind of put it together that it was technically possible to become a comedic actor because somehow this hilarious gentle man figured it out!

You’ve starred in so many movies … do you have any favorites? Or favorite roles?

I love all the characters I’ve played. In all honesty, you HAVE to love them if you are going to breathe life into them. It may sound counterintuitive, but comedy has to be taken seriously for it to work at a high level. It has to make sense dramatically even if the scene is super silly. Sometimes we find ourselves in a scene where we know for sure it’s hilarious because you feel it in your bones! It’s rare but super fun when it happens.

Your latest movie, Daddy Daughter Trip—which just hit theatres—also stars your daughter. And, Patricia, you wrote it! Patricia, can you tell us what inspired the story?

We wanted to make a comedy film for the whole family right here in Arizona that would show lots of fun things to do and feature some of the state’s incredible scenery.

What was it like to work with your daughter?

Miranda had just barely turned 8, but we knew she was perfect for the role of the second-grader with

big dreams. We included her in the writing process. She came up with her character’s name, Meara, and we rehearsed the “looking at the stars” scene for months. When we got to the set, Miranda didn’t even need direction. She knew exactly where her character needed to be emotionally at all times.

You filmed in a lot of locales around Arizona, and espe cially here in the Valley. For those who haven’t seen the movie yet, what are some fun places they can spot?

Butterfly Wonderland, Bearazona, zip-lining in Flagstaff, Agritopia, Sedona, Scottsdale, Phoenix, and Tucson!

Why is this movie special to you both?

We love our new home, Arizona. So, in a way, Daddy Daughter Trip is our thank-you card to the people here for welcoming our family.

Patricia, how did you get into writing movies?

I always loved writing when I was young and jumped at every chance to be in any writing contest. After college, I was producing and writing comedy sketches for a television show. Then I wrote two seasons of our comedy show on Netflix, and then started writing movies.

Do you have a process when you write?

Yes, sitting down between cooking for kids, and driving them to school and after-school activities. Once my brain is completely exhausted I no longer have the energy to doubt myself, so creativity just flows, hahaha.

You have another movie out right now, as well …

Amor es Amor is a romantic comedy for Mexico and Latin America. It has a lot of heart and good laughs.

Rob, what are the top three things you love about Patricia?

In 13 years, we have never gone a day without laugh ing. Patricia is an incredibly creative collaborator who makes really good choices for stories and comes up with the best physical comedy ideas. Paty is also the best mama in the world!

“I love all the characters I’ve played. In all honesty, you HAVE to love them if you are going to breathe life into them.”

On set for Daddy Daughter Trip Photo courtesy Daddy Daughter Trip

On set for Daddy Daughter Trip

Photo courtesy Daddy Daughter Trip

Rob in the blacksmith shop Surprised by all the rain in the Valley

Patricia, what are the top three things you love about Rob?

He makes me laugh every day, he is a very kind person, and a wonderful dad.

You moved from California to Scottsdale in 2020. Do you already have a list of favorite places around the Valley?

We love so many restaurants in Scottsdale and Phoenix. Great gyms, yoga, and pilates. We did it!

Any specific restaurants?

True Food Kitchen, Eggstasy, Shake Shack, Preston’s, Mastro’s original, Mastro’s Ocean Club, Tocaya, Thai Basil, and That’s Amore Gelato!

There is a new major film studio and production train ing facility that is going to be built next year in the Phoenix area. Can you see yourselves working with the

location here instead of going back to Los Angeles in the future for your own projects?

We filmed here last year WITHOUT a studio. We are in development for our next film after we finish the international release of Daddy Daughter Trip. We want to build a studio here, as well.

Any upcoming projects you can each share?

Animated movie Leo for Netflix (December 2023); Amor es Amor for Paramount+ (spring 2023); Dead Wrong indie thriller (summer 2023); The Animal for Fox (summer 2024).

Daddy Daughter Trip was all about taking a trip … where would you like to travel next?

We are heading to Greece for our next big family vacation! Never been!

On set for Daddy Daughter Trip

Photo courtesy Daddy Daughter Trip

ARTICLE BY ALISON BAILIN BATZ

(PUMPKIN) SPICE IT UP!

LIFE IS GOURD THANKS TO THE RETURN OF FALL’S FAVORITE FLAVOR PROFILE

While it may be tough to tell based on the temperature outside, it is finally fall in Arizona. How can we tell? Seasonal pump kin-themed drinks and dishes—both sweet and savory—are showing up on menus across the Valley.

Some are daring, like the new seasonal Pumpkin Pad Thai ($34) at elements at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa (GurneysResorts.com/scottsdale). To make this ultra-fragrant dish, award-winning chef Samantha Sanz begins by blending butternut squash, tamarind, dried chilies, and brown sugar together until it is a smooth and vel vety sauce. She then roasts delicata squash with Korean chili powder and lime zest before tossing it in a pan with the sauce, sauteed onions, and sugar snap peas. Once to temperature,

Tortilla Talavera from La Hacienda at the Fairmont Scottsdale Princess

Thai rice noodles are added and it is finished with scallion and peanut sauce, crispy onions, pickled Fresno peppers, and Thai basil.

Toca Madera ( TocaMadera.com) similarly pushes the culinary envelope when it comes to everything diners think they know about pump kin with its Scallops Amarillo ($46). In it, diver scallops are paired with both chimichurri and aji amarillo sauce before being finished with toasted pumpkin seeds that provide a rustic crunch in every bite.

In recent weeks, La Hacienda at the Fairmont Scottsdale Princess (ScottsdalePrincess.com) also unveiled an out-of-the-box take on pumpkin with its Tortilla Talavera ($20). An edible tribute to the ofrenda—or altar—set out during Día de los Muertos, this handcrafted tortilla is pressed with pumpkin seeds and complementing fall grains and seeds—including sesame, amaranth, almond, marigold, and quinoa—to create a pattern that mimics Talavera pottery. The tortillas are paired with green pumpkin seed-infused mole, as well as white mole, grilled cheeses, shimeji mushroom al ajillo, and a cherry tomato salad.

Other selections celebrate the sugar, spice, and all things nice we think of when we think “pumpkin” in a more traditional way—dessert!

One of the most popular such desserts is the Pumpkin Bread Pudding ($9) at The Mission (TheMissionAZ.com). Here, the standard recipe starts simply enough with eggs, milk, and sugar. Once blended, a healthy pour of scotch is added, and fresh-baked pumpkin-spice bread is soaked in the spirited mixture. After baking, the bread pud ding is topped with toasted pumpkin seeds, fresh pomegranates, and Villa Dolce vanilla ice cream.

Pumpkin Bread Pudding at The Mission PUMPKIN

Like The Mission, The Sicilian Baker ( TheSicilianBaker.com) has also embraced the popular fall flavor with its Pumpkin Spice Cannoli ($6). The key ingredient here is the creamy ricotta filling, which has been infused with actual pumpkin pie. Guests may get the filling, which also includes a pumpkin-shaped candy as a garnish, in any of Sicilian Baker’s can noli shells—traditional, white chocolate, choco late, or pistachio—and opt for a mini version or supersized cannoli for a separate fee.

Each of Grimaldi’s Pizzeria (GrimaldisPizzeria. com) locations in the Valley also has a seasonal sweet via its Pumpkin Cheesecake ($6). A whipped twist on a traditional cheesecake, it features pump kin spice, white sugar, and hints of vanilla. A bonus— the crust is made of cinnamon sugar cookie dough, and it is topped with caramel and whipped cream.

Pumpkin Spice Cannoli at The Sicilian Baker

Geordie’s Restaurant at the Wrigley Mansion ( WrigleyMansion.com) is getting in on the festive fun, too. For a limited time this season, it will offer a Pumpkin Torte ($16). Artfully and whimsically plated to look like an actual pumpkin, the base is a combination of a pumpkin cake and a chewy choc olate brownie. It is topped with a Zephyr Caramel chocolate mousse, Chantilly-pumpkin foam, car rot jelly, and candied orange.

There is one other way restaurants are serving up the fall flavor this season, and that would be in cocktails, of course.

Crust Simply Italian (CrustRestaurants.com) has a heavenly Nutty Pumpkin ($12) now through November. It boasts Tito’s Vodka infused with pumpkin spice, Irish cream, vanilla maple syrup, Frangelico, Kahlua, and espresso, and is topped with vanilla whipped cream and nutmeg.

And, now through at least Thanksgiving, The Wine Bar ( Tarbells.com) features a Pumpkin Spiced Latte Martini ($16) made with Captain Morgan Spiced Rum, coffee liquor, Buffalo Trace Bourbon, egg white, cream, and pumpkin spice simple syrup. It is then topped with foam and ground cinnamon.

Mowry & Cotton at The Phoenician ( ThePhoenician.com ) features a Spice Cake Martini ($18, see recipe on next page) made with Tito’s Vodka, vanilla bean syrup, pumpkin spice, and cinnamon, which is topped with specialty chocolate whipped cream.

And finally, Jade Bar at Sanctuary on Camelback Mountain (GurneysResorts.com/Scottsdale) plays on all pumpkin spice flavors with its distinctly different Purple Dawn ($17) by using sweet potato in place of pumpkin and combining it with cinna mon, nutmeg, ginger, cloves, and vodka.

Scallops Amarillo at Toca Madera. Photo by TJ Perez

Pumpkin Torte at Geordie's Restaurant

Purple Dawn at Jade Bar

SPICE CAKE MARTINI AT MOWRY & COTTON

2 oz. Tito’s Vodka

¾ oz. cream

1 oz. pumpkin syrup

¼ oz. vanilla bean syrup

Dash of cinnamon powder (or stick)

1 oz. White Chocolate Godiva Liqueur

1 oz. Kahlua

Combine Tito’s Vodka, pumpkin syrup, vanilla bean syrup, and a dash of cinnamon. Shake vigorously with ice and strain into a martini glass. Separately, combine 1 oz. of White Chocolate Godiva Liqueur and 1 oz. of Kahlua into a whipping canister. Fill to the line with the ¾ oz. of cream. Whip in the canister using the whippet cartridge. Top the martini glass with the White Chocolate Godiva Liqueur and Kahlua whipped cream. Garnish with cinnamon powder or a cinnamon stick.

Photo by Sophia DuBois

LEADING THE VISION

Former Marketing Leader of Salvatore Ferragamo Group Heads to Scottsdale for The Palmeraie

ARTICLE BY MICHELLE GLICKSMAN

The shops. The hotel. The residences. The dining. The building and vision of the $2 bil lion, much-anticipated, visionary project The Palmarie, located on the border of Scottsdale and Paradise Valley, has been slowly coming to fruition, with a phase of the project scheduled to open in early 2023.

The new driving vision behind the marketing for the project? Riccardo Vannetti, formerly the chief marketing officer of the luxury fashion house of Ferragamo. Vannetti recently accepted the role to lead the marketing and branding vision as chief brand & digital transformation officer for The Palmeraie’s 122-acre luxury shop ping, dining, and entertainment destination.

When completed, it will feature specialty boutiques and in-demand retailers, chef-driven dining destinations, an office tower, the FENDI Private Residences, a Ritz-Carlton resort, RitzCarlton Residences Villas, single-family RitzCarlton Residences Estate Homes, and more.

We caught up with Vannetti to chat about his new role.

You were previously with the luxury fashion house of Ferragamo and now are working with The Palmeraie here in Scottsdale … what was the draw to take this role?

I had heard about The Palmeraie before the pandemic when I was chief marketing offi cer at Salvatore Ferragamo, and I attended a cocktail party during Milan Fashion Week that was hosted by Mr. Jerry Ayoub and the Five Star Development team. This was shortly before the Covid era began, which was a real earth quake for the luxury fashion industry. Markets that were driving business for the major brands either disappeared or became truly significant, and in the international crisis, I saw that there was an opportunity within The Palmeraie. So, after meeting with Mr. Ayoub again a few months ago, he dedicated to me a couple of days presenting the project in detail, describing his passion and his dream for the past 15 years, and I immediately felt his honesty and full dedication as a businessman. I like the project’s concept and unique challenges, and I like authentic people. So, those are basically the two reasons I was drawn to the role.

What is the vision for The Palmeraie?

The Palmeraie is going to be a totally unique destination, one that doesn’t exist in any other market. It will be another option for both res idents and visitors who are sophisticated and enjoy the finer things in life. They can shop and travel anywhere in the world, yet we’ll have the opportunity to engage with them right here.

What makes this destination so attractive and unique?

First of all, the destination—Arizona, Scottsdale, and Paradise Valley, that is—is already unique unto itself. But secondly, we are working hard to offer both locals and visitors a wide array of experiences, from shopping to restaurants, private clubs, and health and wellness, all housed within and surrounded by a lush, green oasis.

What are you most excited about for this role?

The owner of The Palmeraie, Mr. Jerry Ayoub, is a simple and honest man. He is a visionary entrepreneur, and he has been able to transmit to me his passion for the beauty that he is try ing to bring to Scottsdale and Paradise Valley. I think that this destination deserves more; the people who live here deserve something more elevated with a different kind of sophistication. I envision The Palmeraie functioning like their backyard—full of opportunities and a place where they can create memories and spend quality time.

Why should locals be getting excited about this new destination?

As an Italian man who has been in this industry many years, I have style, beauty, and well-being in my DNA, and what I can tell you is that we have a clear vision for what that means and how to create a destination that will be truly terrific in its offering of that lifestyle.

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NEW EATS

CATCHING UP WITH CHEF/OWNER CHRISTOPHER COLLINS AND TALKING ABOUT HIS LATEST VENTURE, COLLINS BROS. CHOPHOUSE

ARTICLE BY MICHELLE GLICKSMAN

Chef Christopher Collins is known around the Valley for his popular restaurants. The fourth-generation restaurateur’s Common Ground Culinary brings polished, time-tested hospitality to the restaurant and catering space with brands like Grassroots Kitchen & Tap, Wally’s American Gastropub, Sweet Provisions ice cream parlor, The Collins Small Batch Kitchen, The Macintosh, Neighborly Public House, The Collins, and his latest, Collins Bros. Chophouse.

Collins Bros. Chophouse opened in July at Hayden Road and Via de Ventura, in the locale that previously housed his former concept, Twisted Grove.

The menu features items such as House-Made Pappardelle, Sweet Heat Baby Back Ribs, Fried Chicken Supper, Shucked Oysters, and Sesame Encrusted Ahi Tuna.

Here, he talks about his latest venture, his per sonal favorite selections, and what’s next.

Collins Bros. Chophouse has a unique menu for the area … can you briefly describe the overall concept?

As we have evolved as a company and the neighbor hood around us has evolved, we started to feel like we needed a change. We hope this is a progression of some of the best things about Twisted Grove, but now more tailored to what the area is looking for. Collins Bros. Chophouse, in particular, focuses on pristine cuts of meat, fresh seafood, and decadent sides.

You closed Twisted Grove to open this new concept …

Twisted Grove was our second restaurant, and at the time, it felt like the right concept for that spot. I real ized a chophouse was what this neighborhood needed about a year and a half ago, and we have been working toward menu- and building-planning ever since!

What can diners expect?

Like all our restaurants, we serve classic American cuisine. We kept a lot of the favorites from Twisted Grove, but I think our additions will quickly become new favorites for our guests.

This is your first restaurant with the “Butcher’s Shop.” Can you explain what that is?

It’s great cuts of super high-quality meats at approachable prices.

What sets you apart from other restaurants?

We are a collection of neighborhood restaurants that focuses on delivering the highest quality food and outstanding service, where everyone feels like part of the family. A la carte proteins, an expanded wine list, and the beautiful renovations hopefully make people feel like it’s upscale but still approachable.

Do you have a personal favorite dish on the menu?

Anything on the Butcher’s Shop list, the Veal Parmesan, our rotisserie chickens (if you are in the restaurant, be on the lookout for the amazing rotis serie!), and our “Maryland-style” crab cakes … to name a few.

What’s next for chef Christopher Collins?

We have some very exciting things in the works for Fall 2022! Stay tuned!

CollinsBrosAZ.com or

on social media.

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The 2022 Mercedes-AMG GLE 53 is a mid-size, luxury SUV that takes you from the trails to the city streets in comfort and style. This new-generation GLE offers high-voltage hybrid technology, enhanced intelligent hands-off detection sensi tive to specific conditions, and an intelligent pilot control that anticipates vehicle behavior and responds to the driver’s actions.

PERFORMANCE

The SUV offers great performance with the AMG-enhanced 3.0L inline-6 turbo charged engine. It has what Mercedes calls a “mild hybrid drive,” which pairs the inline-6 gasoline engine with a 48-volt lithium-ion battery that adds up to 21 hp for short bursts. With ECO Start/Stop, the engine shuts off at stoplights to help conserve gasoline.

You can feel comfortable on back roads with the 4MATIC+ all-wheel drive, which instantly responds to driving conditions. The AMG Dynamic Select on the console lets you switch between six modes: Comfort, Sport, Sport+, Slippery, Trail, and Sand. You can also program a custom mode.

DESIGN

The Mercedes-AMG GLE 53 brings a bold new design with the vertical-bar grille. The aluminum roof rails, while stylish, are also practical, making them ideal for bikes and kayaks. The optional LED-illuminated running boards are practical and add a sporty style to the SUV.

Inside, the cabin is a blend of high-tech and fine craftsman ship. The contoured sporty front seats face a floating, all-digi tal dash. The design incorporates Mercedes luxury with power front seats and driver seat memory. Upgrade to massage on the front seats, which includes two spa-like settings and an active workout setting to help strengthen back and leg muscles.

The 64-color ambient lighting adds a space-age touch to this SUV.

MULTIMEDIA

The Mercedes-Benz User Experience (MBUX) integrates digital in-dash displays. The panel includes a touchscreen, touch-sensitive controls, Bluetooth, and voice-activated com mands. The number of custom themes and moods is impressive so that you can create your own driving experience.

FEATURES

• 0-60 mph in 5.2 seconds

• 429 hp at 6,100 rpm

• 18 mpg city/22 mpg highway

• Towing capacity: 7,700 lbs. with optional trailer hitch

• Burmester Surround Sound System

• Acoustic comfort package includes increased cabin insulation

• 5-star overall safety ratings

• Active Brake Assist

• Blindspot Assist

• Active Parking Assist

• Active Distance Assist DISTRONIC cruise control

MSRP

$74,150 (base price)

(as tested)

4 THINGS

YOU PROBABLY DIDN’T KNOW ABOUT CRAFT BEER

ARTICLE BY DEREK “DOC” OSBORNE, HEAD BREWER AT PEDAL HAUS BREWERY

The craft beer scene is alive and well in the Valley, with more breweries popping up and more of us raising a glass. Sharing a pint or tulip with a friend is a favorite pastime of many, and since it’s beer season—football games, Oktoberfest, new fall releases—it’s time to clear up some misconceptions and answer a few common questions.

WHAT TYPE?

There are hundreds of different styles of beer. These labels (or names) help define how a beer is made; the ingredients used; and what the flavor, aroma, and texture will be like. Lager and pilsner are two of the most common types of beer, but recently there has been a lot of confusion regarding the difference between them. Some breweries are simply naming their beer a “lager.” But a pilsner is a lager. Pilsner is a subcategory of a lager, making a lager the “parent” style of a pilsner. Lagers are fermented at colder temperatures and bottom fermented, so they take longer to brew but have cleaner, crisper finishes.

Not all lagers are the same. Some are light in color like pil sners, and some are dark in color like a Schwarzbier—but both maintain a crisp, clean finish.

The other parent category of beer style is ale. Ales are fer mented at warmer temperatures for less time and are top-fer mented. Common examples of ales are IPA, wheat beers, sours, stouts, and ambers.

LIGHT OR DARK—WHICH IS EASIER TO MAKE?

Many people are “fooled” by the color of a beer, thinking that darker beers may be higher in alcohol content or calories, or are harder to brew. Believe it or not, traditional light beers are actually the most difficult to brew.

For more information about Pedal Haus Brewery, which has three Valley locations, visit PedalHausBrewery.com

The reason? It’s hard to hide flaws in a light beer because they are so delicate. I like to make the compari son that you can hide a lot more in a pair of swim trunks than you can in a speedo—and that’s pretty much the same for light beers. You can’t mask flaws in the beer by throwing in a bunch of hops or toasted barley, as the beer is exposed. The Day Drinker Light Lager, our beer with the highest amount of awards, is our most difficult beer to brew—which speaks to the talents of our brew crew.

GLUTEN-FREE OR GLUTEN-REDUCED?

Over the past decade, there has been an increase in demand for gluten-free beers. Many wonder what makes a beer gluten-free versus gluten-reduced. For a beer to be truly gluten-free, it cannot be brewed with any glu tenous grains, which is what traditional beer is made from—barley, hops, and wheat. Rice, sorghum, corn, and buckwheat are common examples of grains used in brewing gluten-free beer.

Gluten-reduced beer is brewed with grains contain ing gluten, but an enzyme is added to remove the gluten. This enzyme works so well that when tested using the ELISA test (a common test that detects and measures antibodies in your blood related to gluten levels), the result comes back under the level of detection.

Every lager we brew at Pedal Haus Brewery is gluten-re duced because we use that process with the enzyme to remove the gluten. It helps improve the clarity of the beer. However, we never call our beer gluten-free because we do brew with a grain containing gluten.

ALL ABOUT HOPS

Hops is another area where many people have questions. Brewers like to experiment with different types of hops, which affects the flavor of beers, as well as when hops are added to the beer-making process. There are several times in the process when you can add hops—at the beginning of the boil versus the end, or even “dry hopping.”

The earlier you add hops to the boil, the more the bittering compounds affect the profile. If you add at the end for a short period of time, you will get the aroma of hops but not as much bitterness. With dry hopping, hops are added directly to the fermenter. The aromatics are more noticeable when dry hopping. It is like adding tea leaves to the pot of hot water or adding directly to the jar and making sun tea.

The world of craft beer is always growing and chang ing, and there’s a lot to know. Ask questions and try a new beer—that’s the best way to learn about a beer and determine if you like it or not.

INSPIRED BY NATURE, L’AUBERGE DE SEDONA OFFERS A STUNNING ESCAPE

A SERENE GETAWAY

Sedona is known for its serene, calming essence and stunning scenery. Soaring red rocks, towering trees, vortexes, and Oak Creek Canyon are hall marks of this locale known for its soothing ways.

And, nestled under a canopy of Sycamore trees and hugging the meandering Oak Creek, is L’Auberge de Sedona.

As you approach the resort there’s a sign arch ing across the roadway, welcoming you as you enter the property.

“L’Auberge de Sedona,” it reads.

Cross under and you know you’ve arrived at this storied locale, where pampering abounds— luxurious accommodations, delicious food, a spa to melt your worries away—and it’s all set to the soundtrack of the soothing babble of Oak Creek and the beauty of the red mountains.

There’s also a small beach area leading to the creek that boasts a hammock, and chairs are available just a short wade into the creek so you can sit and let the water serenely swirl around your ankles.

In fact, the entire property is inspired by the area’s natural beauty and designed to allow its guests to embrace serenity and nature. There’s also a pool; fitness center; a variety of activi ties, including classes and stargazing (offered exclusively to guests); and the La Galerie art program provides a way for guests to experience Sedona’s art scene without leaving the property via onsite collections, an Artist-in-Residence program, and art events.

ACCOMMODATIONS

There are several types of accommodations at L’Auberge. The Creekside Cottages are individual cottages that are set against the banks of the creek. Meanwhile, the Vista Cottages offer panoramic views of the red rocks. The Garden Cottages sit amidst koi ponds and meticulously maintained landscaping, and the Spa Cottages are along the garden path and offer special calming amenities.

The locations offer a variety of extra touches such as private outdoor cedar showers, fire places, outdoor patios, and more, depending on your category choice.

In addition to the individual accommodations, guests can also choose The Lodge, a two-story building with 19 rooms and two suites, which also acts as an art gallery and showcases renowned artists and features a fireplace and common area. And, The Creekhouse is an over-3,000-squarefoot, private five-bedroom home perfect for groups or a larger family. It features a great room, dining area, living room, deck, and more.

DINING

One of the stars of the resort—which draws people in the Valley to drive up even just for a single meal—is its restaurant Cress on Oak Creek. While Cress offers an indoor space and a patio, it also offers tables alongside the creek. The inti mate setting, topped by the stunning scenery, is rivaled only by the nationally recognized culi nary team’s creations. The menu offers elevated

ARTICLE BY MICHELLE GLICKSMAN

dishes from the Southern regions of Spain, Italy, and France, all infused with local ingredients.

Recent dinner selections included Pan Seared Sea Scallops (ragout of sweet corn and potato, crispy pancetta, sweet corn sauce), Seared Filet of Beef (dau phinoise potato, baby summer vegetables, currant tomatoes, cabernet reduction), and Roasted & Stuffed Desert Quail (brioche and grape stuffing, smoked farro, braised leeks, artichokes, creme fraiche, jus de volaille).

Breakfast and lunch are also offered, as well as a Sunday brunch.

L’Auberge de Sedona’s culinary offerings also include 89Agave Cantina, which is located just up the road in town and serves authentic Mexican cuisine in a fun, casual atmosphere.

LAuberge.com

DESTINATION DELICIOUS

SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA

ARTICLE BY ALISON BAILIN BATZ

Looking for a once-in-a-lifetime epicurean experience? Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.

RH YOUNTVILLE RESTAURANT

The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale.

Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whim sical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, mak ing it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant

TASTING ROOM TREATS

Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings.

Handwritten Wines , for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com

Priest Ranch , which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com

Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of fla vor. SilverTridentWinery.com

JCB Tasting Salon , approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com

Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com

Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips. BaldacciVineyards.com

RH Yountville.

Photo courtesy RH Yountville

Potato Chip Pairing at Silver Trident Winery

ROMANTIC RESORT RESTAURANTS

As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.

Hotel Yountville , just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signa ture eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication.

HotelYountville.com

Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own

vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purvey ors across the region. Bonus: The dog-friendly restau rant also has a menu for pups. Bardessono.com

North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and won derful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com

CELEB CHEF SUPPER CLUB

No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.

French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restau rants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef FrenchLaundry.com

Mustards Grill , a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yel low mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com

Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com

Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com

Bottega Napa Valley

Bistro Jeanty

events

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

OCTOBER

7TH - 9TH

Four Peaks Oktoberfest

TEMPE TOWN LAKE

This event is back for its 49th year. The three-day, outdoor, Bavarian-themed festival is open to all ages and features live music, food and drinks, games, carnival rides, dancing, and more. This year there will be new rides, new food items, and a Weiner dog fashion show. The annual fundraiser benefits Tempe Sister Cities, an internationally recognized nonprofit founded in 1970. FourPeaksOktoberfest.com

OCTOBER 8TH

AJ's Art of Wine: Winter Wine Spectacular

SCOTTSDALE CENTER FOR THE PERFORMING ARTS | 1:00 PM

This annual affair is the perfect opportunity to discover new wines and enjoy luscious bites in a fun and enter taining setting, all while supporting the arts. Featured tastings of more than 40 exceptional wines, hand-se lected by AJ’s cellar masters, will be complemented by gourmet specialties from AJ’s, including chef-prepared sample entrees and desserts. Live music, a silent auction, and more. ScottsdalePerformingArts.org

OCTOBER 15TH

Heart of the House Island Party

HOTEL VALLEY HO | 6:00 PM

Ronald McDonald House Charities® of Central and Northern Arizona host this event, which takes attendees on a journey through the Hawaiian Islands with a trip raffle, silent and live auctions, and a mission celebra tion. Enjoy live music from J Forte, and island steel drum beats from the Volcano Island Band. The crucial funds raised will support RMHCCNAZ’s mission. RMHCCNAZ.org

OCTOBER 22ND

Free Arts' Art From the Heart Auction

PRIVATE RESIDENCE | 6:00 PM

Join Free Arts for Abused Children in Arizona for an evening in a beautiful local home, where you will ex perience the work of more than 50 local artists. Bring your highest bid and take home your favorite piece to benefit programs and opportunities that transform trauma into resilience. Address provided upon ticket purchase. 602.258.8100

OCTOBER 23RD

Childhelp AZ Wings Trick or Trot Family Fun Run

MCCORMICK RANCH GOLF COURSE | 9:00 AM

All ages are welcomed—and costumes are encouraged—at this family-friendly event. Trick or treat along the golf course, and participate in the 1-mile or 3-mile run/walk. More than just a walk or run, families participate to show support for Childhelp’s mission to help Arizona children impacted by abuse and neglect. There will also be a DJ, games, food trucks, and more. Childhelp.org

OCTOBER

28TH - 29TH

Spooktacular Hot Air Balloon Festival

SALT RIVER FIELDS | 5:00 PM

Get into the Halloween spirit at the 10th anniversary of the Spooktacular Hot Air Balloon Festival. Enjoy over 20 glowing hot air balloons, which act as trick-or-treat stations where kids can receive candy. There is also a Kids' Zone with over 20 inflatables, a Spook Trail presented by Saguaro High School Choir, nightly costume contests, a marketplace, and more. AZSpooktacular.com

THIS MONTH’S INFLUENCER

ARTICLE BY MICHELLE GLICKSMAN

staley lane

FOOD AND RECIPE INFLUENCER

Staley Lane is a food-loving social media chef who creates flavorful—yet easy and approachable—recipes for all. Her love of food, combined with her sci entific and artistic background, allows her to experiment in the kitchen. She cooks some of the tastiest dishes, ranging from food fusions to international mashups. Lane loves bold, flavorful, and balanced bites. Alongside Sauced Up! Foods, Lane works with an organization called Save Giraffes Now as their social media chair, as well as participates in field-related work in Africa. She has her master’s in biology and has worked in conservation internationally, including monitoring jaguar populations in Costa Rica.