CHEF CORY OPPOLD'S EDIBLE WORKS OF ART SEASONAL BEERS MUST-HAVE KITCHEN GADGETS
ANDRE
O AN
WIlliams Northeast Realty, Luxury Division
#1 Scottsdale Real Estate Team 2018, 2019
Andrew Bloom is the CEO and co-Founder of BVO LUXURY GROUP at Keller Williams NortheastRealty.CollectivelyKellerWilliamsLuxuryhassoldover$98billionin 2021andYeartodateKellerWilliamsLuxuryhasrepresentedover48,000buyer’s and seller’s over $1M. KW continues to expand globally and remains the number estate company in the world as ranked by Realtrends. BVO Luxury now in its 3rd generation, 2019, and 2020, and 2021. The team has grown significantly to make year ever headquartered right here in Scottsdale.
5 Reasons the Housing Market is Reversing
The market flipped! Nobody expected the bottom to fall out, but like a good upside-down cake, there is opportunity for everyone. will continue to see the shift in the market throughout 2023 with home sales about 20% below the 6.1 million home sales of 2021 and 4.8 million home sales in 2022.
For buyer’s the pro’s are long and the con’s are short.
Pro’s:
In 2023, the housing market experienced an unexpected phenomenon — rising interest rates that basically froze housing values. The rise in mortgage rates, surprisingly, hasn’t instigated a significant decrease in home prices. This perplexing trend can be attributed to a complex interplay of economic, demographic, and market determinants. Today, a significant proportion of homeowners — 92% of those with mortgages — enjoy rates below 6%, with a lucky 62% relishing rates under 4%. As mortgage rates climb, these homeowners are opting to hold onto their properties, rather than sell and risk locking in a higher mortgage rate.Consequently, this shift in homeowner behavior has reduced the volume of home sales. This is corroborated by a recent study, revealing that approximately 27% of homeowners would be motivated to sell if rates descend to 5% or lower. Furthermore, nearly half of the homeowners surveyed would consider listing their properties if rates were to plunge to 4%. Despite these evolving dynamics, home prices have seen only a nominal drop. The manager of the S&P Case Shiller Index predicted a peak-to-trough decline of around 5%, leaving 2% yet to be recuperated.
•More inventory
•Price negotiations
•No need to waive inspections
•No need to waive appraisals
For Seller’s the pro’s and con’s are flipped but let’s focus on the pro’s.
•Move up to a larger home with recent equity gains
•Downsize to a smaller home with cash
The Arizona housing market has experienced fluctuations in 2023, and many are eager to know what the future holds for this dynamic real estate landscape. Various data sources, such as Zillow and housing market forecasts, provide insights into the current state and potential developments. Let’s explore the forecast for the Arizona housing market in the coming months. According to Zillow, the average home value in Arizona stands at a decrease of 6.5% over the past year. This information is crucial for potential homebuyers and sellers, as it provides a snapshot of the current market conditions. Additionally, it’s noteworthy that homes in Arizona go to pending status within a median of 21 days, indicating a relatively active market. The 6.5% decline in home values over the past year suggests a shift in the market dynamics. The market is showing some resilience, with 18.9% of sales happening over the list price and 56.2% occurring under the list price. These figures indicate the importance of strategic pricing and negotiation in the current market environment.
•No bidding wars
•Move in at close of escrow
•Sell NOW and capitalize on equity gains while sitting on the sidelines. You never lose money taking chips off the table.
Help Buyers Emotionally Connect
Several economists believe the housing market will remain relatively flat in 2024, but not crash. As the mortgage rates are stabilizing now, more buyers feel confident to enter the housing market. Let’s look at why most experts believe that the housing market in Arizona is not going to crash. 5 Reasons Why the Housing Market is Unlikely to Crash
•Time to think
•Seller paid closing costs
•Seller repairs
Con’s:
1. Low Months of Supply: Only 2.6 months’ supply is available. This scarcity of inventory explains why many buyers need to bid over the listing price for the most desirable properties. According to the law of supply-demand, it is predicted that home prices will remain stable for now.
2. Low Newly Constructed Housing Supply: The supply of newly constructed houses has yet to return to pre-2007 levels. Also, there’s no way for homebuyers to buy land, get regulatory approval, and increase the supply quickly.
3. New Buyers Entering the Market: There’s a strong demand for homes across various demographics. Millennials are in their prime buying years. As a result, there’s still a limited amount of inventory available.
•Higher interest rates that are still reflective of 30 year averages
Conclusion:
Staging is about showcasing an engaging, move-in ready home that creates an emotional connection with the buyer. Updating décor with on-trend, inviting style—particularly in living rooms, primary bedrooms, kitchens, and dining rooms—can make memorable impression.
4. Strict Lending Standards: There were several cases of liar loans in 2007 where anyone could get a mortgage without a credit check. Today, mortgage lenders in Arizona place high stan dards on borrowers, and most home buyers are required to have an excellent credit score.
5. Fewer Foreclosures: A majority of homeowners own significant equity in their homes. The personal balance sheets of homeowners are much stronger today than they were 15 years ago. As a result, the threat of rising foreclosures in Arizona is low.
Buyer’s can now marry the house they love and date the rate.
Conclusion: With stable home prices and reprieve of interest rates 2024 is a good time to make a move! Call us today for a private and confidential conversation.
If you are thinking of selling your home, now more than ever your home must be in TOP condition. At BVO Luxury we offer FREE home improvement and staging consultations.
“Anyone who dreams of an uncommon life eventually discovers there is no choice but to seek an uncommon approach to living it.” - Gary Keller, The ONE Thing CALL US NOW! (480) 999-1921 www.BVOLuxury.com
About Us
At Sueños Global Tequila, our ethos is deeply rooted in authenticity and sustainability, with a firm commitment to supporting creatives and entrepreneurs in our community. Through various events and initiatives, we aim to empower local artisans and business minds, fostering their talents and aspirations. By sourcing ingredients locally and offering fair wages, we ensure that our operations enrich the lives of those who contribute to our success, creating a cycle of prosperity and innovation that uplifts communities everywhere.
What's For Dinner?
I don’t know about you, but every day, either late afternoon or early evening, someone in my family asks the dreaded question, “What’s for dinner?”
I don’t like to cook. I’ve tried. It’s just not my thing. I make a mean baked ziti and pancakes in letter and number shapes, but the rest, well, let’s take in, shall we?
And so, often, it’s 5 p.m., my family is starving, and I’m staring down the refrigerator like it’s going to whip up a meal and plate it for us all.
Thankfully, we live in Scottsdale, which is known not only for its resorts, golf, and shopping but also for its incredible food and beverage offerings.
This is a foodists’ destination!
We’re lucky enough to have everything from mom-and-pop destinations dishing up meals made using recipes passed down through the generations to James Beard Award–winning chefs showcasing their culinary prowess nightly. We have some of the top-rated mixologists (and by extension, cocktail lounges) in the country. We have food spanning just about all ethnicities and regions of the world.
Hungry and thirsty yet?
Our Food & Drink Issue is always one of my favorites because even though I hate cooking, I love to eat. Exploring the textures, tastes, and sips is perfection. I love to see how items are plated, drinks are presented, and how they pair together.
In this issue, we explore the area’s culinary stories. For our cover story, I spoke with chef Cory Oppold of the uber-popular Course Restaurant on becoming a chef and opening his locale. You also can read about some of the chef-sommelier pairings, stories about how some chefs got their start, browse kitchen must-haves, learn why certain beverage glasses are shaped the way they are, and so much more. Hopefully, after reading this issue, we’ll have inspired you to have an answer to “What’s for dinner?”—and maybe I’ll see you at the restaurant!
Cheers to this issue!
Yours,
MICHELLE GLICKSMAN, EDITOR @SCOTTSDALECITYLIFESTYLE
October 2024
PUBLISHER
Alicia Haygood | alicia.haygood@citylifestyle.com
EDITOR
Michelle Glicksman
michelle.glicksman@citylifestyle.com
ACCOUNT MANAGER
Faith Morello | faith.morello@citylifestyle.com
CONTRIBUTING WRITERS
Alison Bailin Batz, Rebecca Rhoades, Alison Stanton
CONTRIBUTING PHOTOGRAPHERS
Danielle Muccillo, James Patrick
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Andi Foster
Learn how to start your own publication at citylifestyle.com/franchise.
TGEN Fashions a Future Without Cancer
Step into the world of fashion and philanthropy at TGen’s 4th Annual Runway for Research fashion event in partnership with Neiman Marcus and Scottsdale Fashion Square. This private shopping experience is a lively event with a serious purpose – bringing women together to raise funds and awareness in the fight against women’s cancer.
Fashion enthusiasts and community members alike gather to celebrate survivorship and witness the latest fall collections as Scottsdale Fashion Square’s Luxury Wing transforms into a stunning runway. Featuring dozens of models and a vibrant atmosphere, the event promises a one-of-a-kind experience, complete with mimosas, hors d’oeuvres, and exclusive fashion insights.
More than a fashion event, Runway for Research is a call to action for attendees to raise funds for the advancement of women’s cancer research. The funds benefit local patients, as 100% of the proceeds go directly to the latest research initiatives at TGen that aim to bring hope and healing to patients faced with a cancer diagnosis.
Join Runway Chairs Molly Stockley, Bea Rocklin, and Justine Hurry along with Honorary Chair Robyn DeBell, who cordially invite you to attend the highlight of Arizona’s Fall social season. The fun begins October 18 at 9:00 am at Neiman Marcus, 6900 E Camelback Rd, Scottsdale.
business monthly
Need Boots? Check Out Ariat Brand Shop
Ariat Brand Shop was first founded as “the new breed of boot,” integrating athletic footwear technology into boots for equestrian athletes, and has now expanded to bring innovative and award-winning performance products for all types of outdoor and work environments. The company recently opened a brand shop at Scottsdale Quarter, where it offers its range of clothes and shoes for men, women, and children, as well as accessories. Ariat.com
Local Private Chef Opens Curate Café
Curate Café recently opened at Grayhawk Center. The destination is owned by chef Joseph Lerner, a private chef for the area, and his inspiration was to offer a curated selection of fair-trade Mexican Chiapas coffee and menu items—including baked goods—made from fresh, local ingredients. CurateCafe.co
Blue Nile Opens New Showroom at Scottsdale Fashion Square
Scottsdale Fashion Square’s newly renovated south wing recently welcomed Blue Nile's reopened jewelry showroom. The shopping center was Blue Nile’s first Arizona home in 2021, and the showroom—the brand’s only new location in 2024—introduces its latest store concept. The 1,200-square-foot space, which remains Blue Nile’s only retail store in Arizona, showcases its diamond and gemstone jewelry collections. There are also private consultation rooms. BlueNile.com
Urban Cookies Has Some Sweet News
Urban Cookies Bakeshop, a gour met grab-and-go bakery that has been in the Valley for more than 18 years, recently opened its sec ond location at Shea Boulevard and the Loop 101 (Pima Crossings Plaza). The bakery specializes in cupcakes, cookies, bars, and to-go cakes. In 2011, the bakery was the winner of Food Network’s Wars. They have also had their des serts featured in Whole Foods. The first location is at 2325 N. 7th St., Phoenix. UrbanCookies.com
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Chef Joey Maggiore Shares Brunch Recipes in Debut Cookbook
Popular local chef and restaurateur Joey Maggiore just debuted his first cookbook, called BRUNCH KING: Eats, Beats, and Boozy Drinks. There are 70 recipes across chapters such as Gangsta Sweets: So Good It’s Almost Criminal; Let’s Get Cracking; and Hash, Hash Baby. The cookbook includes recipes for TenLayer Breakfast Lasagna, Crème Brûlé e Waffles with Strawberries, Biscuits and Gravy “Yorkshire Puddings,” Mega Mimosas topped with cotton candy, Bananas Foster Pancakes, and more. Amazon.com
Scan to read more
Photography by Joanie Simon
Arizona Cancer Foundation for Children Unveils Baxter’s Kitchen
Local nonprofit Arizona Cancer Foundation for Children (ACFC) recently debuted Baxter’s Kitchen, sponsored by the Arizona Diamondbacks Foundation. Baxter’s Kitchen, located inside of ACFC, is a warm and welcoming space designed to provide nourishment, comfort, and support for cancer warriors and their families. The kitchen, which is designed to feel like home, is equipped with seating for 40 people to be served buffet style. Families can take pre-made meals home to provide convenience and peace of mind. AZCancerFoundation.org
letter from the PUBLISHER
Enjoying a meal with friends and family is one of my most favorite things to do. It really brings us together and makes everything else going on in life just disappear. We laugh. We tell stories. We might give advice or guidance to one another. I look forward to those moments in my life and make them a priority to have.
At the end of each episode of the Scottsdale Vibes podcast, I ask each guest the same question, “What’s your favorite Scottsdale vibe?” The most popular answer is, “The food scene!”
We are incredibly lucky to live in a city with such a delicious food scene, one that people travel near and far to enjoy. This issue is just a taste of what Scottsdale has to offer.
From multi-course meals with chef Cory Oppold to the art of parings, we have a taste for everyone this month. We learn why certain wines and libations are drunk from certain glasses, the gadgets every kitchen must have, and even a new local energy drink to give us that boost we may need to hit the gym after one of these delicious meals you’ll be reading about.
Whether you’re a foodie with an adventurous palette or enjoy boxed mac and cheese like my children, make it a moment to enjoy. It’s those moments at the table with loved ones or new friends that can make an everyday meal a moment to remember—especially when someone else is doing the cooking.
Cheers!
Alicia Haygood Owner/Publisher
But of Course
Course Restaurant’s Chef Cory Oppold on How a Meal Changed His Life, Opening His Restaurant, and His Favorite Ingredient
ARTICLE BY MICHELLE GLICKSMAN | PHOTOGRAPHY BY JAMES PATRICK
Cory Oppold never imagined he’d grow up to be a chef, let alone one being showered with awards. Not only was the profession not on his radar, but he was a self-professed “meat and potatoes type,” he’d never worked in a restaurant, and he thought his dream career was in architecture.
“I was a dairy farm boy from Illinois and grew up there very meat and potatoes,” he says. “I moved out here in 1998 for architecture.”
But as often happens in life, experiences changed his entire trajectory.
THE MOMENT
“When I moved out here, I ate at a restaurant and realized how complex food could be—and that’s when I began pivoting to culinary,” he says.
In fact, Oppold remembers the exact moment it happened.
“It was probably in 2000,” he shares. “I was eating at Wright’s at the Biltmore, and I ate this very artistically plated, very delicious halibut dish. I had never had anything like it before.”
Oppold’s curiosity was sparked, and he decided to enroll in the Scottsdale Culinary Institute.
He graduated with honors.
From there, Oppold—who recently added Top Chef and Emerging Restaurant of the Year (for his restaurant Course) awards from the 2024 AZ Restaurant Association Foodist Awards to his growing list of honors—built a resume that included roles at fine-dining restaurants Different Pointe of View, L’Auberge de Sedona, Binkley’s, Tarbell’s, and Atlas Bistro.
He also began teaching at the Le Cordon Bleu College of Culinary Arts.
DEVELOPING HIS STYLE OF FOOD
“That’s when I actually developed my style of food,” Oppold says. “Teaching made me research food much more and I found more of my style—making multiple simple items on a dish and together they become complex.”
A few years ago, Oppold left the restaurant scene and was concentrating on in-home, private chef dinners.
The move would prove fortuitous, as again, life intervened.
At one of the dinners, he met the people who would become his partners at his now-locale Course Restaurant—and creating the multiple courses for those dinners is what inspired the concept of the restaurant.
OPENING COURSE
In May 2023, Oppold opened Course at the corner of Scottsdale Road and Shea Boulevard. The intimate space seats 27 indoors and 38 to 42 on the patio. The size
allows Oppold—whose team also includes a sous chef, pastry chef, and four line staff—to manage the unique dining experience.
“Making it smaller made sense for the style of food that we do,” he says.
As the name suggests, Course offers a set prix fixe menu that comprises a specific number of courses. The main menu features 10 courses, while a shortened five-course menu is available certain days during certain times of the year. The first two Sundays of each month showcase themed pop-up dining experiences, followed by the Morning Would brunch experience on the remaining Sundays.
The menus change during different seasons, with the new fall menu offering reimagined classics, including a playful yet sophisticated doughnut topped with caviar, crème fraîche, and chive; a comforting and nostalgic “Fish & Chips,” where sturgeon is paired with potato, smoked brook trout roe, sea bean, and a house-made “tartar sauce”; and a succulent Linz beef strip loin that’s accompanied by oxtail, croquette, broccoli, and baby leek.
BEING CREATIVE
For Oppold, there’s a draw to the creative aspects of menu creation.
“Every year, there are the same four seasons,” he explains regarding his seasonal menu changes. “It’s typically the same ingredients, but we try to introduce new foods, and we constantly try to teach ourselves new techniques, flavor combinations, etc. But most appealing is the creative process of it all.”
When asked about his favorite ingredient to use, Oppold doesn’t hesitate.
“Salt,” he says. “It’s always my main ingredient. Then an acid, like citrus or vinegar. How you use it can brighten any kind of dish or change it completely.”
MEMORABLE EXPERIENCES
No matter the ingredient, he is always just hoping to be creative and create a unique and memorable experience for his guests.
“We just continue to try to push as much as we can and come up with more unique and more pleasurable dining experiences for guests. Course is an experience,” Oppold says. “We definitely take care of [the guests]. It has to be adventurous for them— and adventurous for us, too. We try to make it fun for us first and then that trickles down to the guest.”
When Oppold isn’t at the restaurant, he’s often spending time with his family, watching movies, and, when it’s nice out, enjoying the outdoors.
“I also love holidays,” he says. “Like Christmas— that I’m obsessed with. I even do a themed December Christmas menu.”
You can bet it’s amazing, of course
Photo
Waves SOUNDS DELICIOUS
ARTICLE BY MICHELLE GLICKSMAN
PHOTOGRAPHY PROVIDED
Enjoy This Zero-Proof Kembara Favorite
Opened just shy of a year ago, Kembara has made a name for itself, solidifying its place as one of the go-to restaurants in the Valley. The restaurant, from acclaimed chef Angelo Sosa (you may have caught him on Bravo’s show Top Chef or at one of the other restaurants he’s opened, including the local Tía Carmen), showcases flavors from across Asia, with “a fresh interpretation on beloved recipes that simultaneously honors the lineage and legacies of generational dishes.”
In addition to its culinary creations, the destination— located at JW Marriott Desert Ridge Resort & Spa—offers a selection of creative cocktails and zero-proof sips. Here, how to recreate this one at home.
The
Sound
of
ingredients:
• 3 oz Assam black tea
• 1 oz mandarin syrup
• 1 oz hibiscus syrup
• ¾ oz condensed milk
• boba (to taste)
• mint sprig
directions:
Step 1. Shake drink in a cocktail shaker.
Step 2. Pour over boba.
Step 3. Garnish with mint sprig.
Local Chefs Share What Inspired Them to Get Into the Kitchen
How I Got My Start
Finding one’s path in life is often the result of a series of winding roads. Each of these award-winning chefs, for example, fell in love with cooking under deliciously different circumstances, and today they are all in Valley kitchens collectively raising the culinary bar every day.
ARTICLE BY ALISON BAILIN BATZ | PHOTOGRAPHY PROVIDED
Sammy DeMarco, Weft & Warp Art Bar + Kitchen
Brooklyn-born Sammy DeMarco grew up in a big Italian family, often cooking with his great-grandparents. However, he never considered becoming a chef until he took a home economics class to meet girls. Blowing the women and teacher away with his talent, he decided to try doing it professionally. By 1994, he was leading his own New York eatery and would eventually be recruited by Steve Wynn to develop concepts in Las Vegas. His culinary prowess has taken him around the world, but last year, he chose Scottsdale as his family’s forever home and Andaz Scottsdale’s Weft & Warp as his home kitchen.
Sara Garrant, Bourbon Steak by Michael Mina
Sara Garrant grew up in a family of salmon fishermen in Alaska, where it was common to cook the day’s fresh catch on the dock. By the time she was a teen, Garrant was skilled at catching and cooking a variety of fish herself, so much so that after graduating high school, she enrolled in culinary school in Canada and then made her way to the U.S. to cook on a grander scale. After wowing guests at Fontainebleau Michael Mina 74 and Fairmont Grand Del Mar, she became the executive chef of Bourbon Steak at the Fairmont Scottsdale Princess in 2018.
ScottsdalePrincess.com PrimeSteakConcepts.com
As the research and development chef at Prime Steak Concepts, Raul Del Pozo is charged with innovating new dishes for Steak 44, Dominick’s Steakhouse, and Ocean 44, a role he relishes because it gives him the chance to marry art and science. However, he initially planned an entirely different scientific route, earning his degree in nuclear medicine and physics. Thankfully, he worked in kitchens during his studies, and eventually his passion for “food science” won out. After roles with a slew of award-winning eateries across the country, Del Pozo found his new home with Prime Steak Concepts earlier this year.
Chris Curtiss, North Italia
Chris Curtiss helped set up farmers’ markets while in high school. In addition to a paycheck, Curtiss was compensated with unique ingredients from the various vendors. He and his mother delighted in crafting recipes with them. Despite his passion, Curtiss studied psychology and business in college. Throwing caution to the wind, he left school senior year to follow his dreams, first working at a winery and then getting into the kitchen for good. He served as North Italia’s opening chef in 2002, and 20-plus years later, he serves as the fast-growing brand’s corporate chef and director of culinary research and development nationwide.
James, Sanctuary Camelback Mountain, A Gurney’s Resort & Spa
Gregory James’ parents owned a restaurant in his native Wisconsin that had a tiny window separating the front and back of the house. As a child, James would watch diners’ faces through that window, so moved by their delight in the dishes that he began cooking. That window began James on a journey to The Culinary Institute of America and on edible adventures across Europe, Asia, and much of the U.S. In 2023, friend and fellow chef Beau MacMillan encouraged him to take on the enormity of the culinary operations at Sanctuary, including leading its iconic signature eatery, Elements.
Ever seen a house on stilts? While not the norm here, it is common for seaside homes to be built on them in Russell LaCasce’s home state of South Carolina. As a child, LaCasce delighted in hunting under his stilted house for fresh oysters, kick-starting his love affair with food. Initially more an eater than a creator, LaCasce worked several jobs in other areas of hospitality before relocating to Arizona in 2006 for culinary school, which changed his life. He found experience and mentorship here, especially at Sanctuary, before becoming executive chef of ZuZu at Hotel Valley Ho in 2017.
CHEERS TO FALL
ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY PROVIDED
ARIZONA CRAFT BREWERIES CELEBRATE THE SEASON WITH AUTUMNAL RELEASES
While crisp apple cider is fall in a glass, and—of course—pumpkin spice is so very nice, why not toast the change of seasons with something a little stronger and 100 percent local? There are approximately 80 Arizona craft brewers, many of whom delight in dreaming up seasonally inspired offerings, especially this time of year. Some beers are kissed with fall flavors, while others celebrate the return of football (and tailgating). There are even some that pay homage to Germany’s iconic Oktoberfest, the 16-day annual festival in Munich that celebrates Bavarian culture and beer. Here are four fabulous options to enjoy all season long.
01
MOTHER ROAD BREWING COMPANY’S LOST HIGHWAY DOUBLE BLACK IPA
HUSS BREWING CO.’S BROWN COW IMPERIAL CHOCOLATE MILK STOUT
Each year, the Valley brewery with locations across Phoenix and Tempe takes the traditional recipe for an imperial milk stout—a sweet, medium-bodied offering that has a higher alcohol content than most other beers—and gives it a modern twist by brewing it with 40 pounds of cacao beans. The result is ultra-creamy with dizzyingly delicious notes of rich chocolate in every sip. ABV: 8.2% HussBrewing.com
From 2012 to 2018, this celebration of bitter orange, chocolate, caramel, roasted malts, and espresso was one of this iconic Northern Arizona brewery’s biggest hits. While removed from the menu more than six years ago, fans have never stopped clamoring for it. This fall, Mother Road—named to honor historic Route 66—brings it back as a limited seasonal release. ABV: 8% MotherRoadBeer.com
HISTORIC BREWING COMPANY’S BLUE & GOLD COLD IPA
LUMBERYARD BREWING CO.’S OKTOBERFEST MARZEN
This German classic is known for its malty character and a clean lager taste. A meticulous blend of carastan and crystal malts, expect a warm amber hue once poured in the glass, which perfectly captures the aesthetic of autumn. Traditional German hops are woven into the medium-bodied recipe, adding a layer of aromatics that transports one to the beer gardens of Bavaria. ABV: 5.4% LumberyardBrewingCompany.com
02 03 04
Just in time for football season, Historic Brewing Company debuted this cold India pale ale (IPA), meaning it is brewed with lager yeasts at cooler temperatures, resulting in a hop-forward beer. Expect citrus and a touch of dank herb on the palate, tempered by a hint of pineapple in this limited release. A portion of the proceeds of its sales are donated to Northern Arizona University Athletics. ABV: 7% HistoricBrewingCompany.com
DR. GOYLE’S #1 WELLNESS TIP TO KICK-START YOUR DAY
This morning meal packed with protein helps sustain energy levels, keeps you fuller longer, and supports muscle health. It also boosts metabolism and enhances mental clarity, setting a strong foundation for a productive day.
TROPICAL
PROTEIN CHIA PARFAIT
INGREDIENTS:
• 3 tablespoons chia seeds
• 1 cup coconut milk (or non-dairy milk)
• 1 scoop plant-based vanilla protein powder
INSTRUCTIONS:
1. Prepare the Chia Pudding:
In a bowl, mix the chia seeds, coconut milk, and plant-based vanilla protein powder until well combined. Let the mixture sit for 5-10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 2 hours, or overnight, until the chia seeds have absorbed the liquid and formed a thick pudding.
2. Assemble the Parfait: In a glass or jar, start by spooning the mango puree into the bottom. Next, layer the chilled chia pudding on top of the mango puree.
• 1/2 cup mixed berries (blackberries and raspberries)
• 1/4 cup mango puree
• Fresh mint leaves, for garnish
• 1 teaspoon honey (optional, for added sweetness)
3. Top with Berries: Add the mixed berries on top of the chia pudding layer. Drizzle with honey if desired.
4. Garnish: Finish by garnishing with fresh mint leaves.
5. Indulge and Enjoy: Serve immediately, or cover and store in the refrigerator for a quick and healthy breakfast or snack later.
At Integrated Spine, Pain, and Wellness, Dr. Goyle takes a unique approach to helping patients overcome pain and improve their mobility. His focus is on finding and treating the root cause of your pain so you can live a more active, productive life. Rather than masking symptoms with addictive medications, Dr. Goyle works to keep you away from invasive surgeries by promoting natural healing. He specializes in regenerative medicine, which uses your body’s own ability to repair and heal, helping you recover faster and more effectively. Our goal is to help you get back to the life you love with less pain and more freedom to move.
480-660-8823 | V @ drashugoyle
WWW.ISPWSCOTTSDALE.COM
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Photo courtesy of Chefman
Photo courtesy of Chefman
Dynamic Duos
THESE TALENTED CHEFS AND SOMMELIERS MAKE PERFECT PAIRINGS
Batman has Robin.
Peanut butter has jelly.
Taylor has Selena.
And in the local hospitality scene, top chefs have a seasoned sommelier.
Though many have heard the term “sommelier,” few understand the depth of their duties. Certainly, as the restaurant’s resident wine professional, the sommelier offers diners recommendations on pairing wine with dishes. Beyond this, however, they work with distributors, winemakers, and the resident chef to build comprehensive wine programs—often also overseeing sake, cava, spirits, aperitifs, and other beverages—for venues based on their cuisine, aesthetic, and flavor profiles, some hand-selecting hundreds or thousands of vintages or varietals a year. They also collaborate with chefs on seasonal and one-off events, and some even host workshops and classes to teach others how to understand their own palates, as everyone’s differs.
The Court of Master Sommeliers (CMS) has four levels that wine professionals can attain, with the first level recommending at least three years of on-the-job training and requiring that one pass a practical wine service test. The second and third levels—called Certified and Advanced, respectively—require several years of training and rigorous testing over multiple days. The final level—called the Master—is the equivalent to earning a doctorate in wine service and takes well over a decade to attain.
Here are four stories of sommeliers and their chefs, each coming to a meeting of the minds to elevate not only their restaurants but also the entirety of Arizona’s culinary scene, one dish and glass at a time.
Chef Brent Menke and Sommelier
Jeff Menzer, The Mick Brasserie
While Brent Menke neither intended to become a chef nor launch his own eatery, fate had other plans. The Arizona native got his start in hospitality after college as a deckhand on a yacht. While traveling the world, he eventually moved from swabbing the decks to bosun, a key leadership role. But everything changed in the late 1990s, when his yacht chef departed and the boat needed help in the kitchen. Menke volunteered to lend a hand and quickly fell in love with cooking. By 1999, he was accepted into The Culinary Institute of America.
Over the next two decades, Menke won the hearts and taste buds of the discerning palates on mega-yachts around the world. He also cooked privately for a who’s who of famed (yet confidential) guests and ran an East Coast farm-to-table operation before moving back to Arizona in 2016.
By 2019, Menke opened The Mick Brasserie with dishes inspired by his travels. Despite COVID, the eatery thrived because of Menke’s talents and a key hire in Jeff Menzer.
The veteran sommelier was already well-regarded on the East Coast but relatively new to the Valley. Menzer created a mouthwatering wine menu in short order that has been honored by Wine Spectator, but beyond that, Menke and Menzer co-host wine-pairing dinners nearly weekly, always with a custom menu and mind-blowing varietals, and twice annually put on large-scale, multi-week wine dinner competitions. The current series—World Cup of Wine—has its finale events Oct. 7 and 21, with tickets now available.
TheMickAZ.com
By 2019, Menke opened The Mick Brasserie with dishes inspired by his travels ... the eatery thrived because of Menke’s talents and a key hire in Jeff Menzer.
On any given day, Weyers begins his morning by pouring (literally and figuratively) over Wald’s ever-changing menu, creating multiple pairing suggestions for each course to ensure all guests’ palates are pleased.
Chef Benjamin Wald and Sommelier Robert Weyers, Café Monarch and Reserve
How high are diners’ expectations of Café Monarch? Over the past five years, the dreamy, dimly lit fine-dining experience has been named among the most romantic restaurants in the country by Trip Advisor, Open Table, and more. The challenge only fuels executive chef Benjamin Wald—who also leads Café Monarch’s ultra-highend sister concept across the street, The Reserve—and his team. No stranger to lofty expectations, after graduating from the award-winning culinary program at Johnson & Wales University, Wald worked under celebrity chef and epicurean icon Alain Ducasse, who has nearly two dozen Michelin Stars, at L’ecole in Paris.
When dining at Café Monarch or Reserve, expect a prix fixe tasting menu for the ages paired with some of the top wines available in the state. How serious are the wine programs? Every single server is trained through the Court of Master Sommeliers to ensure they are ably suited to help select the ideal vintage to pair with each of Wald’s inventive, often interactive, dishes.
A guest favorite member of this team is Robert Weyers, a Scottsdale native and five-year veteran of Café Monarch. On any given day, Weyers begins his morning by pouring (literally and figuratively) over Wald’s ever-changing menu, creating multiple pairing suggestions for each course to ensure all guests’ palates are pleased. By the time service comes around, he has an arsenal of artisanal domestic and international offerings ranging from his personal favorite wine in chardonnay to varietals running the gamut from white Burgundy to cabernet franc at the ready, each one tasting better than that next when paired with Wald’s edible art.
CafeMonarch.com
Chef Yulissa Acosta and Sommelier Jim Gallen, Hearth ’61 at Mountain Shadows
In 2023, Yulissa Acosta was named chef de cuisine of Hearth ’61 at Mountain Shadows after impressing leadership and diners alike as a valued member of the kitchen since 2017. In the time since, she has focused on letting seasonal ingredients inspire her rustic, modern American dishes, all of which are prepared in a bright open-air kitchen.
Her road to the kitchen began earlier than most. Though she has called the Valley home since age 4, she was born in Mexico and her family had a traditional Hispanic household where everyone was expected to help in the kitchen. After cementing her love of cooking while taking a culinary arts elective in high school, she was accepted into Arizona’s Culinary Arts Program (C-CAP), excelling so quickly that she was hired on at Bink’s Midtown at just 17, getting the chance to learn from award-winning chefs Kevin Binkley and Brandon Gauthier before she moved onto Mirabel Golf Club and then Hearth ’61.
Acosta loves nothing more than showcasing local ingredients, notably from McClendon’s Select, Duncan Family Farms, Crow’s Dairy, and Two Wash Ranch, and seeing how resort sommelier Jim Gallen pairs them with their 3,000-bottle inventory of wines.
To say the duo works in lockstep is an understatement. In addition to leading the wine program, Gallen also serves as the food and beverage manager for the entirety of the resort. As such, in addition to partnering with Acosta on the primary menu and a slew of special events, Gallen also leads Champagne education programs on property, which culminate with bottle sabering, and a wine-pairing dinner program nicknamed the “Sunday Supper.”
MountainShadows.com
Acosta loves nothing more than showcasing local ingredients … and seeing how resort sommelier Jim Gallen pairs them with their 3,000-bottle inventory of wines.
Photo provided
A yin to Chef Christopher’s oft-wild yang that has been setting the culinary world on fire across the country … Bronchtein has curated a mind-blowing list of wines from around the world.
Chef Christopher Gross and Sommelier Jodi Bronchtein, Christopher’s at Wrigley Mansion
Chefs do not come much bigger or bolder than James Beard Award–winner Christopher Gross. His career highlights include cooking for multiple U.S. presidents as well as with Julia Child and Martha Stewart, and ownership of a slew of nationally lauded eateries in Arizona before opening the awe-inspiring Christopher’s at Wrigley Mansion in 2021. A free-standing architectural marvel built adjacent to the iconic Wrigley Mansion, Christopher’s offers the ultimate bucket list dining experience through tasting menus that showcase Wagyu, truffles, and foie gras in all their decadent glory while also delighting Chef Christopher’s longtime fans with dishes from his most popular menus of all time.
The sleek eatery does not employ servers, instead having its chefs—Christopher included—bring dishes to the table course after course, giving a first-person account of the love, technique, and creativity that goes into each dish.
Given this, Jodi Bronchtein has her work cut out for her.
The advanced sommelier, who also holds the WSET 3 certification and is pursuing her master’s theory exam and WSET diploma, is more than up for it. Bronchtein not only leads the wine program at Christopher’s, but she is also the wine director at the Wrigley Mansion, including oversight of similarly impressive programs at Geordie’s Restaurant, Jamie’s Wine Bar, and all special events on property.
A yin to Chef Christopher’s oft-wild yang that has been setting the culinary world on fire across the country since 2011, Bronchtein has curated a mind-blowing list of wines from around the world that is currently topping 2,600, and she is also working with Chef on plans for a January 2025 wine festival on property, among other special events.
WrigleyMansion.com
IN SHAPE
ARTICLE BY MICHELLE GLICKSMAN
DOES IT
REALLY MATTER WHAT GLASSWARE YOUR DRINK IS IN? YES, SAYS THESE TWO LOCAL EXPERTS. HERE’S WHAT TO KNOW
“It’s not just about aesthetics, though that’s a nice bonus. Each type of glass is designed with a specific purpose to enhance the drink it holds,” says Celia Waddington, CEO and founder of Ignite Creative Services, a company that specializes in food and beverage and boasts its own in-house mixology bar and studio. “The variety of glassware shapes isn’t just for show—it’s all about enhancing the drinking experience. Different shapes serve different purposes, each designed to bring out the best in the beverage they hold.”
It’s true—beyond just looking nice, using the correct glassware designed for the beverage of your choice elevates the experience by enhancing the flavors and aromas of the drink, helping regulate its temperature, and preserving bubbles (for those drinks that have them) so that you can get the most out of every sip.
“Take the Champagne flute, for example,” Waddington says. “Its tall and slender design isn’t just for show. It actually helps preserve the bubbles, keeping your celebratory sip as fizzy as possible.”
We touched base with Waddington and Eddie Garcia, who not only has a 30-year history in the bar business—you may remember him from Jade Bar at Sanctuary on Camelback—but is now director of beverage and training for Ignite, for their feedback on why each glass is designed the way it is.
Here’s what they had to say.
Red wine glass: “The glass is big and bold, with a wide bowl and an open top, kind of like that friend who’s always the life of the party. It’s designed that way so your red wine can show off its full flavor. The wide bowl lets the wine breathe, bringing out those deep, complex aromas, while the broad opening directs the wine to the right spot on your tongue, making sure you taste every bit of its rich personality.”—Celia Waddington (CW)
White wine glass: “Think of it as the sleek, sophisticated cousin—smaller, with a more narrow bowl and a slightly tighter opening. The glass is all about keeping things cool and crisp. The smaller size helps your white wine stay at the perfect temperature, while the narrower shape focuses the aromas and directs the wine to the center of your tongue, letting its refreshing, zesty character shine through.”—CW
Champagne flute: “The long and narrow shape of the glass helps with maintaining effervescence. The narrow opening helps keep the Champagne cold.”—Eddie Garcia (EG)
Cocktail glass: “It’s that classic, wide-brimmed, triangular glass perched on a slender stem—like a little black dress for your drink. This glass is all about style and substance. The wide rim lets the aromas hit you first, enhancing the flavor, while the stem keeps your hand from warming up the drink. Perfect for sipping something shaken or stirred, it’s all about making your cocktail feel as elegant as it tastes.”—CW
Highball glass: “Tall, slender, and straightforward, kind of like your no-nonsense friend who always knows how to have a good time. The highball glass is made for mixed drinks with a lot of liquid, like a gin and tonic or a rum and coke. Its tall shape allows for plenty of ice and mixer, keeping your drink cool and refreshing while giving it room to breathe.”—CW
Lowball glass: “Short, sturdy, and to the point—like that friend who’s always got your back. The lowball, or rocks glass, is perfect for stronger drinks served neat or on the rocks. Its heft feels just right in your hand, and the wide opening lets you appreciate the aromas while savoring a slow, satisfying sip. Whether you’re enjoying whiskey, an Old Fashioned, or something equally strong, this glass means business.”—CW
Hurricane glass: “The hurricane glass was developed in the 1940s. Its shape was inspired by the shape of a hurricane lamp. The shape of this lamp was designed to withstand the force of swirling winds.”—EG
Martini glass: “A martini glass is stemmed so that the heat of your hands doesn’t warm the drink too quickly.”—EG
Snifter: “A snifter is designed so that all the aromatics of its contents can be concentrated. Smelling is a huge part of tasting so the aroma concentrates on the mouth of the glass, which is small in comparison to its wide bottom.”—EG
Pint: “Although nowadays these come in a variety of sizes, a traditional pint is 16 ounces (thus the name). It is also wider on top to allow the gas from beer to be expelled and keep from making you full.”—EG
“Whether it’s keeping your Champagne bubbly, your wine aromatic, or your cocktail perfectly chilled, the correct glass can elevate your drink from good to absolutely amazing,” Waddington says.
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Nudrate Energy Drinks
The Refreshing Beverages Provide a Balanced and HealthConscious Energy Boost
ARTICLE BY ALISON STANTON PHOTOGRAPHY PROVIDED
Nudrate was founded in Scottsdale in January 2023 with one key goal in mind: to design energy drinks that aren’t just loaded with caffeine but instead focus on natural ingredients, sustainability, and overall well-being.
“Unlike many energy drinks on the market that are laden with artificial additives and excessive sugar, Nudrate aims to provide clean energy without compromising on taste or effectiveness,” says company President Mario Esquer, adding that Nudrate also offers pre-workout mixes and energy supplements.
The energy drinks, which are made from ingredients sourced in Arizona, feature a blend of minerals and vitamins that can help convert food into energy, support metabolism, and reduce fatigue.
“One of the biggest challenges with traditional energy drinks is the sugar rush, followed by an inevitable crash,” Esquer says. “Nudrate addresses this issue by offering a low-sugar or no-sugar option, sweetened naturally. This ensures that consumers enjoy sustained energy without the roller coaster of highs and lows.”
As Esquer notes, Nudrate Energy drinks are more than just beverages—they represent a lifestyle.
“Whether you’re an athlete, a busy professional, or someone who enjoys outdoor adventures, Nudrate is designed to keep you going strong.”
Nudrate.com
The E350 Experience
MERCEDES 4MATIC SEDAN SETS NEW STANDARDS IN LUXURY
For more than 75 years (40 using the E-Class moniker), the Mercedes-Benz E-Class sedan has epitomized midsize luxury, and the 2024 E 350 4MATIC model continues this legacy by blending classic elegance with outstanding performance and state-of-the-art technology.
This year’s model has been redesigned from the ground up. Finished in MANUFAKTURE Alpine Grey, it presents a sophisticated yet understated appearance. Optional 21-inch multispoke wheels, Digital Light adaptive LED headlights, and the Pinnacle Trim package, which includes an illuminated grille, further sharpen the look.
Inside, the cabin focuses on upscale amenities. High-end touches, such as Tonka Brown Nappa leather and black piano lacquer trim, complement the car’s handsome exterior styling.
ARTICLE BY REBECCA RHOADES | PHOTOGRAPHY PROVIDED
The Superscreen package adds a 12.3-inch screen to the dashboard, allowing passengers to take selfies, watch movies, or make Zoom calls.
But under the hood is where the E 350 4MATIC shines. A turbocharged 2.0liter four-cylinder engine coupled with a 9-speed automatic transmission takes you from 0 to 60 in 6.1 seconds, while the 4MATIC all-wheel drive and agility control suspension deliver a smooth ride.
Beautiful both inside and out, the Mercedes E 350 4MATIC proves that comfort and quality don’t have to be boring.
2024 E 350 4MATIC
MSRP: $62,300
Price as tested: $83,400
9G-TRONIC 9-speed automatic transmission
4MATIC all-wheel drive
24 MPG city / 33 MPG highway
OCTOBER 18TH
TGen Runway for Research Fashion
Neiman Marcus at Scottsdale Fashion Square | 9:00 AM
The TGen Foundation, Scottsdale Fashion Square, and Neiman Marcus join together for an exclusive fashion event supporting TGen’s fight against women’s cancers. Dress code: Powerfully PINK! TGEN.org/giving/events/ runway-for-research
OCTOBER 19TH-20TH
Italian Festival
Scottsdale Waterfront | 11:00 AM
The Italian Association of Arizona hosts its ninth annual Italian Festival with the theme La Strada del Vino. Held at Scottsdale Waterfront, the event highlights Italian culture in the Arizona community. The family-friendly festival features a large selection of wines, food vendors, live music, and street performers. ItalianAssociation.org
OCTOBER 19TH-20TH
Taco Fest
Salt River Fields at Talking Stick
Taco Fest is Arizona’s annual tribute to tacos, celebrating the culture around tacos and tacomakers. Experience the sights, sounds, and energy of this beloved street food in a unique gathering, complete with hundreds of taco creations, tequila and mezcal tastings, local bands and DJs, live artists, and more. SaltRiverFields.com
OCTOBER 25TH-27TH
Spooktacular Hot Air
Balloon Festival
Salt River Fields at Talking Stick Resort | 5:00 PM
The 12th annual Spooktacular Hot Air Balloon Festival features a unique Halloween celebration for the whole family. More than 20 hot air balloons double as trickor-treat stations, providing both thrilling balloon rides and over 4,000 pounds of candy. Alongside nightly costume contests and a plethora of free kids’ activities, the festival promises an unforgettable experience filled with eerie sights and high-flying fun. SaltRiverFields.com
CONTINUED
OCTOBER 26TH-27TH
Kierland Fine Art & Wine Festival
Kierland Commons | 10:00 AM
More than 150 renowned artists from around the world showcase their creations at this fine art, wine, and music festival, which is open 10 a.m. to 5 p.m. both days. Those age 21 and over can enjoy wine tastings from top Arizona wineries (pre-purchase tasting tickets online at the event link). Free admission and parking. KierlandCommons.com/ ArtWineFestival
OCTOBER 26TH
2024 Bentley Scottsdale Polo Championships
WestWorld
of Scottsdale
The event referred to as "America's Greatest Polo Party" returns for its 13th year with a lineup of star-studded teams, oneof-a-kind on-site activations, and the debut of night polo under the stars. Also, the Canine Couture Fashion Show by Lugari Pet Salon, The World’s Longest Catwalk Fashion Show Produced by Phoenix Fashion Week, luxury car displays supplied by Barrett-Jackson and Bentley Scottsdale, and more. ThePoloParty.com
NOVEMBER 2ND
45th Annual Friends of Erma Bombeck
Authors Luncheon
Arizona Biltmore
Presented by the Arizona Women’s Board, this event features an impressive lineup of best-selling authors. Inspired by the late Erma Bombeck, the event brings together prominent and accomplished writers to discuss their latest releases and offer special commentary on their careers, lives, and writing inspirations. This year's authors are Anne Byrn, Hampton Sides, Danielle Trussoni, Lisa Wingate, and Ed Zwick. Adriana Trigiani emcees. AuthorsLuncheonAZ.org
HELPING HANDS FOR Single Moms
“The fun in our fundraising sets us apart—a celebrity roast here in the Valley is rather unique!” says Chris Coffman, executive director of Helping Hands for Single Moms, about the upcoming Annual Eddie Johnson & Friends Event. The event spans three days and includes a celebrity poker tournament, golf tournament, and dinner.
The roast is part of the dinner and includes top names from the Phoenix and national sports scenes.
In 2014, 19-year NBA veteran Eddie Johnson held the first Eddie Johnson Celebrity Event at the Phoenix Suns arena. Since then, he has raised $2 million to help low-income single moms attain a college degree and financial independence.
Last year, Johnson, Charles Barkley, and Jeff Hornacek roasted former NBA great and current Phoenix Suns broadcaster Tom Chambers. This year, the lineup includes former Phoenix Suns Shawn Marion, Amar’e Stoudemire, and Kurt Thomas, and other professional athletes.
“You just never know who will show up!” Coffman says.
And the event is all about showing up—ultimately, to help.
“Our organization is impactful—it’s all about outcomes! We are helping single moms move their families from poverty to financial independence. These women and their children become self-sufficient households and contributors to our community,” Coffman says.
If You Go …
ANNUAL EDDIE JOHNSON & FRIENDS EVENT
Celebrity Poker Tournament Thurs., Oct. 17
7:15 p.m.
Talking Stick Resort Poker Room
Celebrity Golf Tournament Fri., Oct. 18
8 a.m. shotgun start
Talking Stick Golf Club
Celebrity Dinner Sat., Oct. 19
6 p.m.
Talking Stick Resort Ballroom
Tickets/information: HelpingHandsForSingleMoms.org
ARTICLE BY MICHELLE GLICKSMAN PHOTOGRAPHY
PROVIDED
Golf Outing and Celebrity Roast Raise Money for the Cause
INGREDIENTS
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
INSTRUCTIONS
TEZCAZUL BLANCO
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.
Pour into glass over ice, add Fresh Blackberries and ENJOY!
