Scottsdale, AZ October 2023

The Food & Drink Issue

ENTERTAINMENT CHIC RESTAURANTS

FOOD + BEVERAGE BUZZ-WORTHY DISHES

TRAVEL

FOOD FESTIVALS WORTH THE TRIP

OCTOBER 2023

See You Around Town

I am NOT a good cook.

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

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

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

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

This year, we feature chic restaurants, buzz-worthy dishes (dishes made with honey—see what we did there?), food and drink festivals, a stunning cocktail, and more.

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

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

Yours,

MICHELLE GLICKSMAN, EDITOR @SCOTTSDALECITYLIFESTYLE

October 2023

PUBLISHER

Alicia Haygood | alicia.haygood@citylifestyle.com

EDITOR

Michelle Glicksman | michelle.glicksman@citylifestyle.com

ADMINISTRATIVE DIRECTOR

Faith Morello | faith.morello@citylifestyle.com

CONTRIBUTING WRITERS

Christina Barrueta, Alison Bailin Batz, Michelle Talsma Everson, Susan Lanier-Graham

CONTRIBUTING PHOTOGRAPHER

Sophia DuBois

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Andi Foster

Candelaria Design's first coffee table was just released and features 12 standout homes over 232 beautiful pages. Each project is unique and accompanied by sketches, floor plans, personal anecdotes acclaimed

Pick

business monthly

A round-up of exciting news from local businesses.

New Dishes and OldSchool Pics—Toca Madera Revamps Brunch

To make brunch with friends more memorable, Toca Madera recently added a new activation to its menu: Toca Madera x Strap Photo Camera. With it, guests can order a disposable camera right to the table, use it to snap fun photos of friends and their food, and then Toca Madera provides a prepaid shipping box to send the camera in to be developed. Photos are sent back in five to seven days. TocaMadera.com

Moxie's Opens at Scottsdale Fashion Square

The Canada-based Moxies brand marked its seventh U.S. location recently, with the opening Moxies at Scottsdale Fashion Square. The upscale, casual location offers a globally inspired menu, including a tuna sushi stack, steak bites, and chipotle mango chicken. There’s also a large island bar, where guests can mingle and cheer on their favorite teams— more than 20 LED TVs are in the lounge and bar area. The open lounge space provides an energetic vibe for latenight cocktails. Moxies.com

Bar Cena to Open Next to Hush Public House

Cast Iron Concepts’ latest venture, Bar Cena, will feature an exclusive chef-driven menu, as well as a vibrant cocktail program. Cena  translates to “dinner” or “supper” in French, Spanish, and Italian languages, a nod to the influences that will be highlighted on the seasonally rotating menu. Bar Cena is set to open soon next door to Cast Iron Concepts’ popular restaurant Hush Public House. CastIronConcepts.com

Famed Bar Chef Debuts New Cocktails at The Mission

Famed bar chef Christiaan Röllich just rolled out an all-new cocktail menu showcasing the many bold flavors and unique spirits of Latin America at The Mission at Kierland Commons. The offerings include seven imaginative new cocktails, eight Latin classic cocktails, and a new spirit list. There's also an expanded selection of confirmed additive-free tequilas, mezcals, and agave spirits, all made without glycerin, colorings, extracts, or sugar-based syrups. TheMissionAZ.com

Hunkapi Programs Receives $10,000 Grant for First Responders

For the past four years, Hunkapi Programs, an equine therapy farm located in the heart of Scottsdale, has provided therapeutic services for first responders struggling with post-traumatic stress disorder. Lerner & Rowe Gives Back, a nonprofit organization dedicated to extensive and various community outreach programs, recently gave a generous donation that will be used to fund the next cohort of first responders. Hunkapi.com

Oregano's Neighborhood Italian Joint Turns 30

Oregano's is turning 30! The first Oregano's Neighborhood Italian Joint opened in Old Town Scottsdale on Nov. 18, 1993, as a dedication to owner Mark Russell's parents, and it has since become a homegrown staple in the communities it serves. It has become known for its pastas, pizzas, salads, and sandwiches, as well as its popular dessert, The Original Pizza Cookie. Throughout November, the brand will be celebrating its three decades of casual Italian dining with a variety of specials. Oreganos.com

Photography: The Mission

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

letter from the PUBLISHER

I grew up with two grandmothers who really enjoyed cooking. From my Jewish grandma, who made the juiciest, most delicious brisket, to my Southern grandma’s classic American breakfast with homemade biscuits, family dinners were a huge part of my upbringing.

It’s because of my grandmothers that I learned to love to cook. My Nanny would let my sister and I cook anything we wanted in the kitchen. And no matter what we put in it, she would always try it and tell us how delicious it was. How she kept a straight face while choking down a concoction of coffee grinds, mustard, and leftovers from the frig, I will never know. But she always made sure we enjoyed our time cooking together. It’s that togetherness that I remember so fondly.

At the end of each episode of the Scottsdale Vibes Podcast, I ask my guest, “What’s your favorite Scottsdale vibe?” And the most popular answer I get is, “The food scene!” We are so lucky to have so many incredible chefs in our city.

This issue showcases just some of the amazing places we have in our backyard. From your grandmother’s-style brisket to a Southern breakfast of champions, there really is something for everyone in Scottsdale. Whether it’s eating in, eating out, or just being around the table with friends and family, food and drink really do bring people together.

See you around town,

Alicia  Owner/Publisher

Culinary ‘Scene’

Chic Restaurants in Scottsdale

ARTICLE BY ALISON BAILIN BATZ | PHOTOGRAPHY PROVIDED

In Scottsdale, fine dining is equal parts style and sustenance, with restaurants going as big on aesthetics as on exquisite ingredients. Just ask the team behind Ocean 44 (Ocean44. com). Oozing opulence at every turn, the space dazzles with natural stone elements, including a long marble waterfall countertop that runs the length of the kitchen. There is also beautiful floor-to-ceiling frameless glass surrounding the kitchen, with extensive custom lighting, in order to provide guests with dinner and a show.

Similarly stunning is Bourbon Steak at Fairmont Scottsdale Princess (ScottsdalePrincess.com ). When looking in all directions at this modern marvel of architecture, the word “sleek” comes to mind. The entry is dimly lit, offering guests an inside peek at the 4,200-bottle, glass-encased wine cellar and the similarly dark and dreamy lounge. Then all at once, there is light! The airy dining room is modern with

floor-to-ceiling windows, warmed by fireside terrace seating.

Joining Bourbon Steak in North Scottsdale are The Mission Kierland, Talavera Restaurant, The Americano, and Arboleda.

During the day, The Mission ( TheMissionAZ. com) stands out for its bright, window-filled dining room with massive custom art installations beneath a soaring two-story atrium. At night, the dramatic salt-block staircase is illuminated, creating a VIP walkway toward ample private dining and event spaces and a dedicated second bar.

At Talavera (FourSeasons.com/scottsdale), it’s also all about drama. Meant to be an intimate desert sanctuary, the modern Spanish steakhouse seamlessly blends with the Sonoran Desert outside, practically melting into the mountains next door. Warm, rich tones create an atmosphere of comfort and charm, with floor-to-ceiling windows framing the outdoor fire feature and expansive patio beyond.

CONTINUED >

If you’re visiting The Americano ( TheAmericanoRestaurant.com ), expect a wholly different vibe thanks to eye-catching custom sculptures and a modern supper club-style dining room with intimate crescent-shaped booths, rich leather chairs, and butcher-block tables.

Rounding out the North Scottsdale musts is Arboleda (ArboledaAZ.com), which has a living tree in its dining room, helping give scale to the towering, curved cement walls and ceiling, as well as purpose to the natural palette carried from the indoor restaurant to the outdoor patio.

A bit farther south are Fat Ox, J.T. Prime Kitchen & Cocktails, B&B Cocktail Lounge, J&G Steakhouse, and CALA Scottsdale.

Fat Ox ( ILoveFatOx.com) is housed inside a marble-lined, wood-accented space and sprawls across 7,000 square feet, with both the urbane look of Milan and the rustic sensibilities of cattle country to honor Arizona and the famed Tuscan cowboys of Maremma.

J.T. Prime ( JTPrimeKitchen.com ) is where fine-dining meets speakeasy. It has all the allure and exclusivity of luxury dining, but the ambiance is inviting, featuring bold masculine noir art pieces.

Just down the street, B&B Cocktail Lounge ( BourbonAndBones.com) also feels like a swanky speakeasy. Dark and romantic by design, the centerpiece is a nearly wall-to-wall bar made from whiteand-black-veined granite. There are black and brass fixtures and pendant lights hanging from above, offering just enough light to see the menu but not so much that it interferes with the spirit wall, which is backlit so that each bottle appears to glow with an amber hue.

Inspired by the dramatic desert landscape, J&G Steakhouse ( JGSteakhouseScottsdale.com) offers legendary views, and its all-new interiors were crafted by the lauded Parker Torres Design. Stepping off the elevator at this fine-dining penthouse, you’ll be enveloped in stylish yet sophisticated decor, starting with the revamped J&G lounge, which features a striking glass teardrop chandelier suspended over a rich red onyx stone bar top.

Finally, there is CALA Scottsdale (CALAScottsdale.com). The 5,000-square-foot eatery is visually airy, with clean lines, white accents, and light wood. There is also a 1,750-square-foot patio space with a 40-foot bar and chic guest dining cabanas that further evoke a beach vibe in the heart of the Scottsdale desert.

Bourbon Steak

Buzz-Worthy Dishes

FROM HIVE TO TABLE, SCOTTSDALE’S CHEFS ARE ELEVATING THEIR DISHES WITH NATURE’S LIQUID GOLD

Honey has long been recognized for both its culinary virtues and wellness benefits, including health-boosting antioxidants and immune-supporting properties. Here in Arizona, its master producers—the bees—impart the personality of our diverse flora into each batch, from forest wildflowers to orchard blooms. Using flavor profiles ranging from aromatic orange blossom to robust mesquite, Scottsdale chefs are tapping into nature’s gift to enhance their culinary creations.

In the heart of Old Town Scottsdale lies Merkin Vineyards’ (MerkinOldTownScottsdale.com) tasting room and its award-winning Arizona wines. Alongside is a local-centric menu showcasing harvests from the winery’s Verde Valley orchards and gardens, supplemented with local artisans such as Rango Honey and Honey Hive Farms. As part of curating a uniquely Arizona experience, Executive Chef Steven Zimmerman incorporates the flavors of mesquite, clover, and orange blossom honey in dishes and desserts.

“Clover is a delicious, sweet, neutral honey,” he notes. “Orange blossom is more floral and especially nice in desserts, and mesquite is rich and molasses-y, which gives great flavor to barbecue and meat dishes.”

Order the bread service and you’ll want to slather slices of rustic bread with the accompanying honey-roasted garlic-coffee butter and wedge of honeycomb. Your salad course might bring creamy goat cheese fondue topped with farmfresh greens and Merkin white peaches, crumbles of Crow’s Dairy goat cheese, and honey-glazed pecans, all dressed in a roasted garlic and honey vinaigrette.

ARTICLE AND PHOTOGRAPHY BY CHRISTINA BARRUETA

Merkin Vineyards' kofka salad bread

Desserts at Merkin Vineyards

CALA Scottsdale’s fruit with whipped ricotta and honey. Photo courtesy of CALA Scottsdale

The globally accented menu brings appetizers like kofta featuring tender lamb meatballs glazed with harissa-spiced honey and garnished with zhug (a zesty herb blend), toum (a creamy garlic sauce), and ezme (tomato salad spiked with Urfa biber pepper). Zimmerman’s deft use of honey is further demonstrated in a seasonal honey chicken entree. He first whips the honey before folding it into ricotta perfumed with cardamom, nutmeg, and cinnamon. On top of that, he stacks honey-glazed carrots and panseared chicken marinated in honey and mustard marinade before gilding all with an herbaceous honey gremolata. For a sweet finale, satiate your sweet tooth with caramelized mesquite honey budino with honeycomb brittle and Chantilly cream or honey-blackberry cobbler with a scoop of lavender-honey gelato sprinkled with bee pollen.

Nearby, CALA Scottsdale (CALAScottsdale.com) at Senna House hotel similarly incorporates local honey into its culinary repertoire. Visit for brunch for a colorful plate featuring local fruit macerated with vanilla beans on a fluffy bed of ricotta whipped with lemon zest that is then sprinkled with candied Marcona almonds and drizzled with Sun Valley Bees honey infused with black pepper. Or, for something heartier, opt for Wild Isles salmon shellacked with a Moroccan-spiced honey glaze served alongside a creamy corn puree, roasted potatoes, and sauteed spinach.

“It’s one of our most popular dishes,” says Executive Chef Peter McQuaid. “It’s really simple, but everybody just loves it.”

Arboleda (ArboledaAZ.com), renowned for its Mediterranean cuisine, leverages local honey as a natural sweetener in dishes such as baba ghanoush (a smoky eggplant dip), sourdough toast spread with Italian ʼnduja cured sausage and ricotta and decorated with wildflower honey, or decadent clementine Earl Grey tea cake with strawberries nestled in a puddle of passionfruit puree.

Meanwhile, Sweet Republic’s (SweetRepublic.com) ice cream creations highlight honey’s potential as a dessert enhancer. McClendon’s Select desert blossom honey takes the lead in flavors that range from sweet (honey-lavender) to savory (honey and blue cheese). Crème brûlée, a standout favorite, features rich vanilla and caramel custard ice cream studded with homemade honeycomb toffee candy.

“Clover is a delicious, sweet, neutral honey, orange blossom is more floral and especially nice with cheese and desserts, and mesquite is rich and molasses-y, which I like to use with barbecue and meat dishes.”

Ice cream at Sweet Republic

Tea cake at Arboleda

ZuZu's take on chicken and waffles

“We used to have it as a rotational flavor, but it was so popular that now it’s one of our core signatures,” says co-owner Helen Yung.

ZuZu (HotelValleyHo.com) at Hotel Valley Ho brings a bold twist to traditional chicken and waffles. First, Mary’s free-range chicken encased in a batter seasoned with mustard, cayenne, paprika, garlic, and onion is fried to crispy perfection. It’s then piled atop a fluffy waffle with a slab of savory pork belly and garnished with roasted corn tossed with Taijin, pickled Fresno chiles, and scallions. Finally, a generous drizzle of its signature hot honey—mesquite honey infused with guajillo, morita, and pasilla chiles—adds a touch of sweet heat.

Renowned for its artful tasting menus , Café Monarch (CafeMonarch.com) in Old Town Scottsdale exudes refined elegance with honey-kissed compositions. A luxurious creation by Chef de Cuisine Ben Wald features a silky mesquite honey egg custard crowned with a seared medallion of melt-in-yourmouth Hudson Valley foie gras, orange segments, and cherry gelee. The finishing touch? An accompanying pour of lemongrass-scented honey tea.

Honey does more than sweeten dishes. It adds depth, complexity, and texture to food. Its versatility spans savory and sweet dishes with a diverse flavor profile that can range from delicate floral notes to rich molasses undertones. Since honey is sweeter than sugar, you can use fewer amounts when substituting it in recipes. Baking benefits

from honey’s moisture-retaining properties, resulting in tender and moist breads, cakes, and cookies. Honey aids in caramelization, lending richness and color to dishes like roasted meats and vegetables. Its emulsifying qualities also make honey an excellent addition to dressings and sauces, ensuring smooth, well-balanced blends.

Café Monarch's foie gras

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

Photo courtesy The Polo Party

STERLING JONES

ARTICLE BY MICHELLE GLICKSMAN | PHOTOGRAPHY PROVIDED

Sterling Jones grew up on a horse ranch.

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

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

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

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

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

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

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

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

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

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

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

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

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

Photo courtesy The Polo Party

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Food and Drink Festivals Worth the Flight

Why Not Plan a Vacay Around Fabulous Food and Drinks? Here, 7 Events to Add to Your Calendar

While several tantalizingly tasty food and drink festivals take place around the Valley, there are others around the world that are perfect to pair with a vacation. Let your taste buds lead the way from pizza in Italy to chiles in New Mexico to food and drink in California.

Rosewood Inn of the Anasazi hosts events in conjunction with Santa Fe's Wine & Chile Festival. Courtesy Rosewood Inn of the Anasazi

Hotel Manapany is a participant in the St. Barth Gourmet Festival. Courtesy Hotel Manapany

St. Barth Gourmet Festival

FOR 2023: NOV. 7-12

St. Barth

This yearly festival celebrates its 10th anniversary this year. It showcases local chefs and guest chefs, including chef Kelly Rangama of Le Faham, a Michelin-star restaurant in Paris, who will be a guest chef at Hotel Manapany. The chefs display their talents and create gastronomic masterpieces using the finest local and international ingredients. The festival also includes interactive workshops and tastings, a bartending competition, waiter races, and a banana-themed kids’ cooking competition. SaintBarthGourmetFestival.com

Heritage Fire

FOR 2023: NOV. 12 (MIAMI)/DEC. 3 (LOS ANGELES)

This traveling, live-fire food festival kicked off in May and still has stops this year in Miami (Nov. 12) and Los Angeles (Dec. 3). Celebrating pasture diversity and family farming, it features an all-star lineup of local chefs and artisans, each grilling globally inspired, heritage-breed proteins al fresco with offerings ranging from beef, pigs, lamb, goat, and duck to fish, chicken, and heirloom vegetables. There are also local breweries, distilleries, and wineries on hand. HeritageFireTour.com

New Orleans Food & Wine Experience

FOR 2024: JUNE 5-9

New Orleans

The 2024 event will mark this festival’s 32nd year. It features hundreds of wineries and restaurants, with menus showcasing local flavors and innovations. There are brunches and dinners, masterclasses, wine and champagne events, parties, a grand tasting, culinary awards, and more. The event also raises money for local nonprofits. NOWFE.com

Napoli Pizza Village

TYPICALLY HELD IN JUNE

Naples, Italy

This festival is known as the greatest and most famous pizza festival in Europe, and it attracts people from all around the globe. More than 1.25 million people descend on the area to enjoy the more than 130,000 pizzas that are served, listen to live music concerts, attend pizza-making workshops, participate in professional conferences, and more. PizzaVillage.it

Heritage Fire. Courtesy Heritage Fire

Heritage Fire. Courtesy Heritage Fire

Glocal Food + Wine Festival

Typically held in June and July

Riviera Maya, Mexico

In 2023, Hard Rock Hotel Riviera Maya debuted its new yearly Glocal Food + Wine Festival, held one week in June and one in July. Glocal has been incorporated into the hotel as part of the all-inclusive experience for guests to enjoy throughout their stay. Aside from just introducing vacationers to cuisines inspired by local areas, Glocal includes masterclasses in culinary arts and foods, mixology classes and presentations, wine and champagne dinners, pool parties, nightlife activities, and more. HardRockHotels.com/rivieramaya

Santa Fe Wine & Chile Festival

TYPICALLY HELD IN LATE SEPTEMBER

Santa Fe, New Mexico

This annual festival, which draws more than 3,500 tourists to Sante Fe, is a five-day event celebrating Santa Fe’s best. In 2023, there were more than 60 participating restaurants and 90 winery partners. There are luncheons, winery dinners, seminars, a Santa Fe train expedition, silent auctions, a golf classic, the Grand Tasting, and more. SantaFeWineAndChile.org

Del Mar Wine & Food Festival

TYPICALLY HELD IN SEPTEMBER

San Diego

This six-day festival debuted in 2023 and will take place yearly. Celebrity chefs and pro athletes collaborated to throw the inaugural event, which included a kickoff party hosted by a team of Olympians/World Cup champs, beach days with pro surfer Rob Machado, pickleball with NFL quarterback Drew Brees—and more. Participate in culinary and whiskey-pairing dinners, wine pairings, and a two-day Grand Tasting. DelMar.Wine

Glocal at Hard Rock Hotel Riviera Maya. Photo by Michelle Glicksman

2023 GMC Sierra 1500 AT4X

MORE POWER. MORE CAPABILITIES. MORE FUN.

The 2023 GMC Sierra 1500 AT4X offers premium off-road adventures in America’s most dependable full-size truck.

The Sierra gives you the power to take this beast to the limits. It features a second-generation 3.0L Duramax Turbo-Diesel engine. This second generation features some impressive upgrades over the first, including new steel pistons with a revised combustion bowl, retuned turbo compressor, new fuel injectors, and improved temperature control features.

ARTICLE BY SUSAN LANIER-GRAHAM PHOTOGRAPHY BY GMC

The AT4X comes equipped with everything you need to get off-road, but with all the luxuries you demand. It is ready to hit the desert with the AEV stampedsteel front bumper with front winch capability. The uniquely tuned springs increase maximum front and rear suspension travel. It comes standard with offroad chassis and tuning, front and rear e-locking differentials, and features the new Terrain Mode for low-speed, off-road conditions.

You’ll be ready to hit the dirt with the 33” Goodyear Wrangler Territory mud-terrain tires. The optional AEV hot-stamped boron steel skid plates protect your investment while you tackle the hardest off-roading challenges.

But you don’t have to give up comfort to get the rugged features with the GMC Sierra 1500 AT4X. The luxurious interior features 16-way power front seats with massage feature. The full-grain leather seats and leather-trimmed instrument panel in Vanta ash wood trim is a sweet offset to the Obsidian interior and red and white double-needle stitching on the seats.

The 12-speaker Bose Premium Series with Counterpoint Surround Sound pairs beautifully with the GMC connected services. The 13.4” color touch screen infotainment system with Google built-in compatibility puts everything at your fingertips.

Passengers enjoy heated front and rear seats, ventilated front seats, and a 60/40 folding bench seat in the back with additional storage.

Handling cargo has never been easier with the six-function MultiPro tailgate that makes climbing in and out a breeze. An optional trailer package includes trailer hitch and connectors. A Hitch Guidance Integrated trailer brake controller is available.

2023 GMC SIERRA 1500 AT4X

MSRP: $81,700 ($90,935 as tested)

305 HP

10-speed automatic transmission

1,880 lbs. maximum payload

13,000 maximum trailer towing

In your corner & around the corner.

CONNECTION & DESIGN

Jennifer Reynolds of Ideation Design Group Inspires

ARTICLE BY MICHELLE TALSMA EVERSON | PHOTOGRAPHY PROVIDED

Cabo Wabo Cantina. The Mexicano. Voodoo Doughnut. If you have a favorite restaurant or chain, chances are that Ideation Design Group (IDG) has helped to design it in some way.

Ideation Design Group is an interior design, architecture, food service design, and procurement boutique firm that does work nationwide and across the globe. With a specialization in restaurant and retail projects, the woman in charge of the company’s design side is principal Jennifer Reynolds. With more than 30 years of experience, including nearly 20 at IDG, Reynolds is an inspiring designer who has what it takes to get the job done.

“It [architecture and design] is definitely a male-dominated field; to stand out, you need to walk the walk and not be afraid to speak up,” Reynolds says.

“It’ll be 20 years this coming January that I started the design half of Ideation Design Group, and a lot of our clients are repeat business. We’ve delivered chairs on Christmas Eve, uncrated furniture for business openings, and anything necessary to deliver results for clients who have become like family.”

Photo by Michael Franco

With extensive skills in interior design and space planning, Reynolds says she is passionate about creating functional and beautiful spaces that meet the needs and expectations of her clients.

“At Ideation Design Group, which is certified as a small, woman-owned business, I am the main client liaison and do a lot of our presentations,” she says. “Clients know they can just call me directly, and I appreciate the interpersonal relationships we forge.

“One of the things I love the most about my job is that, over the years, our clients have become friends and like family. They’ve always been a joy to work with.”

Named one of Phoenix’s Most Influential Women in 2020, she shares that what sets her apart and the advice she often gives colleagues is that there is always an answer—but they need to be the ones to figure it out. She adds that it’s not just about the clients but the firm’s growing team.

“Our team is fortified with big thinkers and exceptionally creative minds that understand the necessary challenges facing businesses and how the consumer experience has changed and will continue to change as we navigate changing times in a new world,” she says about the company’s continued success.

Reynolds shares that the locally based company has many Valley-based projects in the works, including Voodoo Doughnut in Tempe and multiple restaurants opening in Terminal 4 at Sky Harbor Airport, such as Guy Fieri’s Flavortown and a project with SanTan Brewery.

With all its success, Reynolds says it’s important to her company to give back to the community that made it possible. She is on the board of the Phoenix Salvation Army, with her team helping at fundraisers and the upcoming Silver Bell Celebration taking place at the Phoenix Zoo on Nov. 17. Ideation Design Group also donates monthly to St. Mary’s Food Bank, and Reynolds is on the lookout for a nonprofit that focuses on mentoring and serving young women.

With a desire to mentor and give back to the next generation of talented women in design, Reynolds says that the firm recently promoted architect Courtney Fisher to staff architect.

“My advice to young women who are interested in the architecture and design industry is to have a voice and a presence, and when you interview, do your research and be prepared,” she recommends.

In her personal life, Reynolds, who says that “longevity speaks to her soul,” has been with her college sweetheart, Justin Reynolds, for 27 years, and the couple have two sons who are 22 and 18.

“They’re growing up, trying to find their way in the world,” she says about her sons.

“I’ve lived in the Valley since 1995 and have a lot of good friends here and, of course, Ideation Design Group is headquartered here,” she says. “I love the camaraderie of the people here and couldn’t picture living or working anywhere else.”

IdeationDG.com

“It’ll be 20 years this coming January that I started the design half of Ideation Design Group, and a lot of our clients are repeat business. We’ve delivered chairs on Christmas Eve, uncrated furniture for business openings, and anything necessary to deliver results for clients who have become like family.”

PLANT-BASED POWER

Karrie and Todd Gibson met by chance in 2000. But what started as a meet cute at a bar in Chicago blossomed into what has become a 23-year relationship—and more recently, a rapidly growing business.

Karrie and Todd Gibson’s Healthy Energy Drink Brand Makes an Impact Nationwide

ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY BY SOPHIA DUBOIS

“My background is in computer science, and back in Chicago I founded a technology recycling company—initially in our basement—just months after Todd and I married in 2005,” says Karrie. “As I grew it and we raised our family, Todd worked with leading beverage brands ranging from Monster to Coca-Cola.”

By 2015, Karrie’s company had grown to more than 300 employees and she had partnered with a Finnish recycling firm, while Todd continued his leadership position and began researching the next big thing in the beverage category.

“I ended up selling my business to my Finish partners in 2015, and less than a year later, we moved to Arizona to join family members who had relocated here,” says Karrie. “Of course, we also made the move to escape the harsh Midwest winters.”

Once settled in Scottsdale, the couple began diving deeper into new beverage concepts, seeking an alternative to the artificially made, overly sweet energy drinks on the market as much to improve their own diets as to innovate a new product.

Todd’s deep dive into alternative natural ingredients paid off when he learned of yerba-maté, a plant species native to South America.

“Not only is it rich in antioxidants and nutrients, but it can boost energy via natural caffeine and improve mental focus without elevating blood sugar levels,” says Karrie. “By 2017, we developed a flavored sparkling water using yerba-maté, and Yerbaé was born.”

The brand found immediate success—but the couple had decisions to make once COVID-19 hit.

“Every spring, large retailers unveil new products in the marketplace, so in March 2020, we were ready for a big push until the pandemic made brands skittish,” Karrie explains. “We pivoted and turned to crowdfunding to grow, becoming the first nonalcoholic beverage to raise $1 million through the platform.”

The record-breaking support for Yerbaé caught a lot of investment firms’ attention, and ultimately the Gibsons worked with one to take the business public on Canada’s stock exchange.

As a result, today zero-calorie, zero-sugar, non-GMO, vegan, kosher, and gluten-free Yerbaé drinks are available at more than 10,000 retail locations nationwide, including Costo, Sprouts, Circle K, Safeway, and Albertson’s.

“We have both energy drinks and energy seltzers in a variety of flavors from which to choose, including strawberry-kiwi, acai-blueberry, watermelon-lime, and pineapple-coconut,” says Karrie.

Yerbae.com

ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY PROVIDED

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

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

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

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

Looking for something bubbly?

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

And then there are the hidden gem reds.

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

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

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

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

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

We are absolutely thrilled to celebrate our fantastic 3rd year anniversary! It’s been an incredible journey of promoting wellness and fitness excellence in our community. Over these past three years, our studio has been a source of transformation for so many individuals, thanks to our dedicated instructors who, day in and day out, guide our amazing clients through their unique fitness journeys. Our clients are truly special, and it’s their dedication and commitment that have contributed to our success. Together, we’ve created a welcoming haven for those seeking strength, flexibility, and overall well-being. As we embark on this exciting new chapter, we are eagerly looking forward to continuing our mission of empowering our clients to reach their fitness goals and experience the numerous benefits of Pilates! Now, more than ever, is the perfect time to join our vibrant community for classes and become a part of our incredible journey toward health and vitality. Join us today and be a part of something truly extraordinary!

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

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

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

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

• 1 ounce Galliano liqueur

• 1/2 ounce lemon juice

• 1/2 ounce brown sugar & cinnamon syrup

• 2 tablespoons pumpkin puree

• fresh nutmeg

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

TOASTED MALLOW

• 1 1/2 ounces vodka

• 1 1/2 ounces chocolate liqueur

• 1/2 ounce Frangelico liqueur

• graham crackers

• marshmallows

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

PUMPKIN BRAIN PURÉE

• Milk

• Mint cocolate chip ice cream

• Halloween Oreos

• Gummy worms

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

CANDY CORN BOURBON

• 2 ounces bourbon

• 1/2 ounce brown sugar & cinnamon syrup

• 2 dashes of orange bitters

• 5 candy corns

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

DIRT + SQUIRMS (KID-FRIENDLY!)

Signature Store

by Hughes Supply

A curated selection of the most intriguing upcoming

WESTWORLD OF SCOTTSDALE

This well-known home show provides inspiration through home-improvement seminars, hands-on “how-to” classes, gardening experts, local artisans, food, and more. Drew and The Proper will also be on stage both days. There will also be Master Gardener seminars and crafting work-

ARIZONA BILTMORE | 6:00 PM

The 6th Annual Gateway for Cancer hosted by Gateway Founder and Chairman Mr. Richard J Stephenson and Vice and it

will include an evening of wine under the stars. The premier food and wine experience is in support of vital canGatewayCR.org

Frank Lloyd Wright's Taliesin West deAmerican Icons: Wright  exhibition, offering guests the opportunity to view photographs of Frank Lloyd Wright and Georgia O’Keeffe—two legends of American art and architecture—taken by Michael A. “Tony” Vaccaro between 1957 to 1960,

Scottsdale

including some never-before-seen images. View a behind-the-scenes, intimate visual pairing of Wright and O’Keeffe in their homes and studios. FrankLloydWright.org

9th Annual Open Your Heart Gala

12051 N. 96TH ST. | 5:30 PM

Hunkapi Programs, an equine therapy farm located in the heart of Scottsdale, will hold an “Old Wild West”themed event. There will be a live auction, speeches by program participants and Executive Director Terra Schaad, a farm-to-table dining experience, games, a best-dressed contest, photo opportunities with members of the herd, and more. All funds raised benefit services offered by the Hunkapi Programs. Hunkapi.org

OCTOBER 21ST-22ND

Taste of Italy & International Food Fair

SCOTTSDALE STADIUM | 11:00 AM

This event by the Italian Association of Arizona promises to tantalize your taste buds. Taste the flavors of Italy and explore a global culinary journey at this gastronomic extravaganza. Entertainment, too. ItalianAssociation.org

OCTOBER 27TH

Neuro Night

THE CLAYTON HOUSE

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

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

Read Between the Lines

In this dynamic world of real estate, I bring a fresh perspective that reads between the lines. While others may fixate on statistical numbers and attempt to time the market, I believe in embracing the moment. I understand that there are always opportunities to buy or sell a home, regardless of the prevailing circumstances. Waiting for the perfect timing can be a risky gamble. Instead, I encourage my clients to seize the moment and take action when it feels right for them. With my guidance and expertise, we navigate the market together, making informed decisions that align with their goals. So let go of the hesitation, trust your instincts, and let’s embark on this exciting journey of buying or selling a home, because waiting for the stars to align is simply not our style.

Raise a Glass

ARTICLE BY MICHELLE GLICKSMAN PHOTOGRAPHY PROVIDED

Big River

• 1 ½ ounce mezcal

• 1 ounce fresh lemon juice

• 1 ounce fresh pineapple juice

• 1 ounce red harissa*

• Glass: Double Old Fashioned

• Garnish: 2 pineapple ears and 2 dried pineapple slices**

Build your cocktail in your short shaker and fill it to the rim with ice. Fill your glass to the rim with ice, as well. Take your tall shaker and put it on top of your short shaker. Flip the shakers over so the short one is on the top and the tall one on the bottom. Shake hard for 7 seconds, using your Hawthorne strainer, and strain it over fresh ice into your glass. Garnish it with the ears and dried pineapple.

*Red Harissa Syrup

• 150 gr seeded red bell pepper (about 1)

• 1 tsp. cumin

• 1 tsp. caraway

• 1 tsp. coriander

• ½ tsp. black pepper

• 1 tsp. turmeric

• ½  tsp. saffron

• 2 cups simple (3:2 3 parts sugar: 2 parts water)

Add all ingredients in a blender, blend for 30 seconds, do not strain.

Fat Ox Shares its Recipe for its Popular Big River Cocktail

This cocktail, found at Fat Ox ( ILoveFatOx.com), was created by Christiaan Röllich, bar director at Fat Ox, The Mission, and Zinc Bistro. Röllich is also the author of Bar Chef – Handcrafted Cocktails, and is known for establishing and building innovative bar programs at some of Los Angeles’ most-watched restaurants.

This cocktail ($18) features flavors of mezcal and pineapple with saffron and peppers.

“Honestly, you picked my favorite cocktail,” Röllich says of Scottsdale City Lifestyle featuring the Big River.

**Dried Pineapple Slices

Cut off all the skin of the pineapple, save the top for garnish. Cut the pineapple in half, top to bottom. Lay it on its side and cut thin slices. Put the slices in the dehydrator for seven hours at 165F. Besides it being a great snack, they make awesome garnishes.

INGREDIENTS INSTRUCTIONS

1 1/2 oz

TEZCAZUL BLANCO

1/2 oz Blackberry Simple Syrup

1 oz Fresh Squeezed Lime Juice

1 Dash Orange Bitters

1/2 oz Agave

1 Activated Charcoal Capsule

Ice Cubes

Fresh Blackberries (Optional

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

TEZCAZUL BLANCO

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