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The Villain at the table

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

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LIFESTYLE LETTER

Dinner with Dillon

October 2026 PUBLISHER

Nadine Bubeck | nadine.bubeck@citylifestyle.com

Dillon Brooks is the kind of person I want my boys to admire. Vicious on the court. Fierce and fearless. Fouls are there for a reason, so why not take them? But when Dillon walked into The Ra Ra Room for our exclusive one-on-one, he left his on-court alter ego at the door. He arrived in a collared shirt, some bling, and a completely chill, down-to-earth demeanor. Yes, that is exactly the kind of guy I want my kids to admire. Someone who can be a BA on the court but a real person IRL. Someone who knows when to turn it on, when to turn it off, and how to remain completely himself through both. After some spicy rigatoni, a fresh Caesar and a relaxed conversation, we parted ways. Thank you to the Phoenix Suns for making this incredible cover shoot happen and giving us the opportunity to introduce readers to the Dillon behind the Villain. I always think our Food & Drink issue is one of our most visual. We live in a community with practically every type of concept, every cuisine imaginable and an incredible collection of A-list chefs. The images throughout this issue will make your mouth water, but beyond the pictures are stories that satisfy a different craving: the desire to dig deeper and learn more. Deebo Samuel shares the legit story behind his new Old Town concept, Problem Lounge, including the South Carolina flavors and family memories woven into the menu. Heather Restrepo introduces us to the beautiful world of Depwah, where she and a Michelin-trained chef have perfected the art of the croissant while blending French technique with Vietnamese flavors and a deeply personal story. And then there is Chef Joey Maggiore, bringing us back to the days when opening a magazine meant taking a personality quiz. Only Chef Joey could cook up one that reveals which of his five restaurants best matches your appetite and attitude. Beyond the food, we also share a special story in honor of Down Syndrome Awareness Month, celebrating inclusion. As you experience our Food & Drink issue, here’s a cheers from us to our culinary community. Thank you to the chefs with heart and hustle, the restaurateurs with guts and vision, the mixologists pouring personality into every glass, and the hospitality teams who make us want to stay for one more. I hope you savor every page. NADINE BUBECK, PUBLISHER @ S C OT T S DA L E C I T Y L I F E S T Y L E

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

14 Featured

14 24 60

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

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

An Appetite for Beauty

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

Crown, Corbin & Karaoke

For Down Syndrome Awareness Month, Emma Broyles talks family, inclusion and her brother Brendan.

Lifestyle Letter

Artist’s Palette SPORTS + RECREATION

Our Town LOCAL SERVICES

Athlete Life FOOD + BEVERAGE

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Must See HEALTH + WELLNESS

Healthy Lifestyle HEALTH + WELLNESS

Inspired By HEALTH + WELLNESS

Giving Back HEALTH + WELLNESS

Maker’s Studio LIFE + CULTURE

Travel Journal TRAVEL

Back Stage LIFE + CULTURE

Hot Spot FOOD + BEVERAGE

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

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1:1 WITH THE VILLAIN AT THE TABLE

ARTICLE BY NADINE BUBECK

PHOTOGRAPHY BY KATIE LEVINE PHOTOGRAPHY

DINNER

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

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

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

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

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

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

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

AFTER FINDLAY PREP, YOU COMMITTED TO THE UNIVERSITY OF OREGON. YOU REACHED THE FINAL FOUR AND BECAME PAC 12 PLAYER OF THE YEAR. I was happy, but I wasn’t content. I knew there was more. I knew I had to work more each year and build myself into a better basketball player while also growing into a man. YOU WERE SELECTED WITH THE 45TH PICK IN THE SECOND ROUND OF THE NBA DRAFT. Yes, I had done my pre-draft workout in Westchester, and that night I had a little party in Toronto with close family and friends. I didn’t even see my name at first. I got the call, and then I saw it on the ticker. I was mostly looking at my mom and my grandparents. They were all there, and my mom was crying. She was seeing her son achieve his dream. All my friends were happy. I was just taking in the moment. Even then, though, I knew there was more to come. WHEN DID THE MORE AGGRESSIVE SIDE OF YOU BEGIN TO FORM? I don’t think anyone called it the Villain back then. Maybe they would have called me a troublemaker or an aggressive player. Every time I stepped on the floor, I wanted to do my best at any cost. I wanted to win. I’ll do anything to win and play hard. Even when I was younger, I was always training. My AAU team would do mountain runs and parachute runs. What people see now comes from all the work, the losses, the triumphs, and the winning. WHEN DID YOU FIRST HEAR THE NAME DILLON THE VILLAIN? It was in Memphis. I don’t remember exactly who said it first. It was probably someone in the media or one of my teammates. It clicked right away. DO YOU OWN IT? For sure. It took two or three years for me to fully accept it, but now, every time I step on the floor and someone calls out Dillon the Villain, I own it. SO THE VILLAIN IS YOUR ALTER EGO? Exactly. It’s the other side. Having that alter ego keeps me at peace in real life. It keeps things exciting.

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

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

They support you through the thick and thin. They welcomed me with open arms. Phoenix feels like home. WHAT MEMORY FROM YOUR FIRST SEASON IN PHOENIX STANDS OUT? Definitely the China trip. But there were also so many great wins and learning lessons throughout the year. What stands out is how we bounced back when things happened. When Book got hurt, when guys were out of the lineup, or when someone wasn’t shooting well, we always had another player pick it up. Nobody was selfish or mad about it. We were just trying to find a way to win. That shaped us and made us who we are. It’s also what we’re bringing into the next season. WHAT ADVICE STAYS WITH YOU? Keith Smart was one of my first coaches. Every time I had a good game, he would ask, “How can you be more consistent? How can you do it again and again and again?” That’s what makes you great. You have to replicate the same good game or great game over and over. He told me that during my rookie year, and it stuck with me. Mike Conley also told me that every game is a learning lesson. That helps during rough seasons and after losses. I use it when I see someone struggling with the game they had. WHAT’S YOUR PREGAME RITUAL? Right before we start talking about the game, I listen to The Weeknd. “One of Those Nights” or “Might Not.” It’s a slower type of vibe, but it gets me motivated. On the drive, I listen to a lot of 50 Cent. That’s my guy. Everything is regimented. I get treatment on the table, do mobility work, stretch and do different isometrics. Then I go into the weight room and warm up my body. I go out for my pregame shooting, come back in and put on all my body armor and tights. I get my ankles taped, take off my ring, put on my jersey and get the game plan. Then we wait for everyone to come out, do our handshakes and run onto the floor. I have the stare that everybody sees.

W W W.TIN KE RDE VE LOPM E NT.COM

v TINKER_DEVELOPMENT

CONTINUED >

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

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

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

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

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

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

O UR TOWN | LO CAL SERV ICE S

For Depwah, that “why” is unconditional love. “To experience love through every layer of what we create.” That love story begins with her family. Heather’s heritage is Vietnamese, Spanish and Swedish, but Vietnamese culture has always held a particularly meaningful place in her life through her mother and grandmother, both born in Vietnam. “My grandmother taught me so much about nurturing the people we love through acts of hospitality. A meal could comfort you. It could communicate love without needing to say very much at all.” Heather carried that understanding into adulthood, motherhood and eventually Depwah. “I’ve always been very affected by beauty, energy and the way something makes me feel. Food can transport you somewhere. A smell can bring back a memory.” Somewhere along the way, she realized the most memorable experiences are not always the most extravagant. “They’re the ones with soul. You can feel when someone genuinely wanted to give you something through what they created.” So what does Depwah Provisions look like right now? For now, there is no café door to walk through. Everything begins at depwah.com. Fresh pastries, Vietnamese chocolates and French sparkling lemonades are available for local pickup on Friday and Saturday mornings at Depwah’s Scottsdale pastry kitchen. Vietnamese coffee and single-origin Japanese matcha ship nationwide. All orders and pickup details are handled through the website. “I think of Provisions less as retail and more as little pieces of the Depwah world entering someone’s life. Your coffee in the morning. Whisking matcha. Opening a box of pastries on Saturday.” And about those pastries… They are the first public glimpse of Heather’s creative partnership with Chef Remy Lefebvre, Depwah’s Head of Culinary. Lefebvre is French-born and Michelintrained. He earned his first two Michelin stars by age 25 and has spent more than two decades cooking around the world, leading kitchens and developing concepts across countries and cultures. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

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

O UR TOWN | LO CAL SERV ICE S

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

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MENTORSHIP THAT MOVES YOU At WISE (World. Impact. Scholarship & Education), financial support is only one part of the commitment we make to our scholars. We take mentorship seriously, providing consistent, individualized guidance designed to help students navigate their education, overcome challenges, and prepare for their futures. A key part of that support comes from our WISE Scholarship Administrators (WSAs), who work directly with scholars throughout their WISE journey. From setting goals and navigating college decisions to identifying opportunities and staying on track, WSAs provide scholars with a trusted and consistent source of guidance. Mentorship is also designed to be accessible when scholars need it. Through the WISE Portal, students have on-the-go access to mentorship videos, educational resources, financial literacy tools, career and college planning, wellness support, and other resources that complement the personalized guidance they receive from their WSA. For WISE, a scholarship is not simply funding for an education. It is a commitment to walking alongside our scholars and ensuring they have the people, tools, and mentorship to make the most of every opportunity. This level of ongoing mentorship is made possible through the generosity of those who believe in the potential of our scholars. By supporting the WISE Scholarship Program, donors help us provide more than financial assistance,

WISE Scholarship Administrator (WSA) Gabbie Lee welcomes scholars during the 2026 WISE orientation at the Texas Rangers Youth Academy.

they help ensure students have access to dedicated mentors, valuable resources, and continued guidance. Your support can help us reach more scholars and remain by their side every step of the way.

Support the next generation.

“Being a WISE Scholarship Administrator is about being a consistent source of support for our scholars. Whether we’re talking through college options, working toward their goals, or navigating challenges along the way, I want every scholar to know they have someone they can turn to.” WISE Scholarship Administrator, Gabbie said. “Working with our Texas Rangers Youth Academy scholars in Dallas has been incredibly rewarding because we get to build those relationships and help students recognize just how many opportunities are within their reach.”

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PHOTOGRAPHY BY BOGDAN “BOOGIE”

PROBLEM SOLVED

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

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

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

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

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

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

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

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

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

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

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

Hash Kitchen (Chais Renea Photography LLC)

EAT R IGH T | FO O D + BEVE RAGE

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

Hash Kitchen (Chais Renea Photography LLC)

THE SICILIAN BUTCHER

The Sicilian Butcher

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

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

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

The Mexicano by Chef Joey

The Italiano by Chef Joey

The Mexicano by Chef Joey

EAT R IGH T | FO O D + BEVE RAGE

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

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The Delicatessen by Chef Joey

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

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

EAT R IGH T | FO O D + BEVE RAGE

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Don’t Miss Dishes at Maple & Ash Inside the Live-Fire Menu with Executive Chef Cody Finch PHOTOGRAPHY PROVIDED BY MAPLE & ASH SCOTTSDALE

Fire drives the menu at Maple & Ash Scottsdale. The restaurant is named for the maple and ash hardwoods that fuel its signature 14-foot wood-burning grill, giving everything from seafood to steak its unmistakable edge. Executive Chef Cody Finch’s love of food began at family gatherings. While his siblings and cousins played outside, Cody stayed in the kitchen watching his grandparents cook. His formal training began at Weber Basin in Utah and continued through Job Corps in San Francisco. An early mentor, Chef Jack Jones, taught him that success in the culinary world takes “10 percent talent and 90 percent hustle.” Cody went on to work in Michigan and San Francisco before returning to his hometown of Phoenix. He then joined Fox Restaurant Concepts, starting at The Henry before moving to Olive & Ivy. His cooking is influenced by Asian and Latin flavors, but his philosophy is simple: “Play with your food, have fun, and try not to overthink it.” Here are his seven Maple & Ash musts.

mapleandash.com

LOBSTER DUMPLINGS Tender lobster is tucked inside delicate, pillowy dough and finished with an emulsion of lobster stock and butter enhanced with Oloroso sherry. Rich, balanced and absolutely craveable.

1 WA G Y U B E E F C A R PA C C I O Paper-thin Wagyu is topped with Alaskan king crab, truffle and Osetra caviar, then served with toasted milk bread. Buttery beef, sweet crab, earthy truffle and salty caviar make this luxury on a plate.

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

F I R E-ROA S T E D S E A F O OD TOW ER W I T H T H E “ PA S T A B A C K ” Maine lobster, Alaskan king crab legs, Gulf shrimp, clams, seared scallops and oysters arrive sizzling in cast iron with garlic butter, chili oil and herbs. Then comes the insider move. Order the “pasta back,” and fresh house-made pasta is tossed into the sauce and seafood juices left in the pan. Do not skip it.

This 32-ounce Tomahawk is aged for 45 days, cooked over live wood fire and served thinly sliced with the bone. The result is tender, robust and deeply flavorful. It is the star of the steak menu for good reason.

S L OW-R OA S T E D S E A B A S S Slow-roasting keeps this seabass steak tender and moist. It is served with spinach pistou, morel and cauliflower mushrooms, then finished with a warm pour of truffle dashi broth.

4 5 - D A Y D R Y- A G E D T O M A H AW K S T E A K

6 PI L LOWS OF LOV E These hand-folded agnolotti are filled with creamy ricotta, bathed in brown butter and topped with winter truffle. Light, delicate and indulgent, they earn their name.

SU N DA E TOW ER

Dessert arrives with tiers of house-made hot fudge, toffee, bourbon-soaked cherries, fresh raspberries, sprinkles, salted nuts and more. Build your own over-the-top sundae and end dinner with a little drama. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

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The Elevated Wellness Destination At DC Ranch Village, we’ve reimagined what a luxury health club can be. Our newly enhanced recovery and relaxation spaces are crafted to help you reset, rejuvenate, and feel your absolute best. What’s New & Ready for You • Infrared Sauna • Relaxation Room with Meditation Goggles • Jacuzzi with Multiple Jet Heights • Cold Plunge • Steam Room Wellness Recovery is waiting for you! DC RANCH VILLAGE 18501 N. Thompson Peak Pkwy Scottsdale, AZ 85255 480.502.8844 - villageclubs.com

Mary’s Market Report P H O E N I X R E A LT O R S ® PHOENIX METRO MARKET SNAPSHOT | August 14, 2025–August 14, 2026

Summarizing Phoenix Metro Residential Real Estate Trends AC T I V E L I ST I N G S FO R S A L E

23,597 0.0%

L I ST I N G S U N D E R C O N T R AC T

7,340 4.7%

▲

M O N T H LY M E D I A N S A L E S P R I C E

$450,000 ▲

2.3%

C LO S E D S A L E S ( L A ST 3 0 DAYS )

6,140 ▲

0.7%

M E D I A N DAYS O N M A R K E T

August 14, 2024: 36 Days August 14, 2025: 48 Days August 14, 2026: 47 Days At least half of all listings waited 47 days or longer before receiving an accepted contract. C RO M FO R D ® M A R K E T I N D E X

Realtor Mary Chen provides monthly market updates you can count on and personalized service you can trust. Known for her insight, integrity, and client-first approach, Mary helps you navigate every move with clarity and confidence. W W W . M A R Y C H E N R E A LT O R . C O M

(4 8 0) 8 1 8 -70 1 6

4 2 2 2 N M a r s h a l l Wa y, S c o t t s d a l e , A r i z o n a 8 5 2 5 1

v marychenrealtorarizona

Encompassing the Arizona Regional MLS area, which includes Maricopa County, Pinal County, and a small part of Yavapai County. © June 2025 | Cromford Associates LLC & Tamboer Consulting LLC

PHOTOGRAPHY PROVIDED BY KASAI SCOTTSDALE

The Skill and Showmanship Behind Kasai’s Teppanyaki Grills

Playing With Fire

You’ve seen the fire, watched the onion volcano erupt, filmed the tricks and maybe even caught a flying shrimp in your mouth. What you have not seen are the three to six months of training behind it, or that the fire comes only after a chef has mastered every part of the meal. Kasai Japanese Steakhouse has been part of Scottsdale’s dining scene since 2001, first as Sapporo and later as Kasai. The restaurant became known for teppanyaki, sushi, and what it calls: dinnertainment, combining the meal with performance and guest interaction. After 25 years under the Russello family, Kasai was sold earlier this year to Scottsdale based EDGI, led by entrepreneur Robert Stidham, who plans to bring the concept beyond Arizona. CONTINUED >

LOCA L’S CH OICE | FO O D + BE VE RAGE

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Meanwhile, the chef is also expected to talk, perform and keep the table involved. That is why the most common rookie mistake has nothing to do with food. New chefs become so focused on remembering what comes next that they forget to look up.

WHO TO REQUEST

For the biggest show: Isaiah, better known as Chef Maui because of his resemblance to Maui from Moana. He is one of Kasai’s most complimented chefs. For dinner with kids: Chef Luis C., who has been known to keep a small Remy from Ratatouille tucked inside his chef hat while performing. For the steak: Lead teppanyaki chef Hieu, who has been with the restaurant since Sapporo opened in 2001. After nearly 25 years at the grill, he can cook a steak so precisely that the food does not need much of a routine around it. For confidence and charm: Jesse, known around the restaurant as Tom Cruise and known by himself as Kasai’s resident ladies’ man. kasaiteppan.com

Doing that means replicating more than the menu. It means finding chefs who can deliver the same experience guests have known for decades. In Scottsdale, that responsibility rests with 10 chefs behind the teppanyaki grills. With growth on the horizon, we turned up the heat to find out what it takes to earn a spot among them. Here’s the first surprise: A chef does not necessarily need teppanyaki experience to get started. Kasai has trained chefs from the beginning and promoted employees from other restaurant positions after they showed the work ethic, discipline and personality needed for the grill. Training typically takes three to six months, and the cooking comes first. Before performing for guests, chefs must master food safety, knife skills, recipes, portions, temperatures and timing. Fire, utensil tricks, jokes and guest interaction are added only after those fundamentals become consistent. The hardest skill is not the onion volcano... It is doing everything at once. At any given dinner, one chef may be cooking several proteins to different temperatures, remembering dietary requests, managing portions, tracking the pace of the meal and setting up the next trick.

LOCA L’S CH OICE | FO O D + BE VE RAGE

PHOTOGRAPHY PROVIDED BY BENTLEY SCOTTSDALE POLO CHAMPIONSHIPS

Jason Rose

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

T R E N D SE T T E R | ARTS + CU LT U RE

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

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

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

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

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I looked over and saw a group of people sitting in a boat that was being displayed on-site, all singing together. It was the epitome of unadulterated fun. That image captured exactly what we hoped this event could become. 12. WHAT HAPPENS BEHIND THE SCENES THAT GUESTS WOULD NEVER IMAGINE? The level of negotiation involved in nearly every facet of the event. The importing of so many horses from Palm Springs, which is a polo mecca. And the massive amount of temporary infrastructure required. We are given a field of grass. From there, we install nearly a quarter mile of tents and build an entire colorful campus around it. Guests see a polished event. They don’t see the rapids we hit while creating it. 13. YOU ALSO PRODUCE THEATRICAL PRODUCTIONS. DO YOU APPROACH POLO LIKE A SHOW? Yes, although polo came before my musical journeys. Maybe it helped influence my drive in that direction. Our run of show is most unusual for a polo event. We have aggressively incorporated opera, skydivers, the Sun City Poms, songs from musicals, violinists, spoken word and hip-hop between periods and matches. In some ways, you could call it Polo: The Musical. 14. AFTER 15 YEARS, WHAT STILL MAKES YOU NERVOUS ON EVENT MORNING? Always the weather. Beyond that, I compare producing this event to river rafting. Most people never see when we hit the rapids, but we do. Fortunately, our team has not fallen out of the raft yet. 15. WHEN PEOPLE LEAVE WESTWORLD ON NOVEMBER 7TH, WHAT DO YOU HOPE THEY SAY? “That was the best edition yet. That was unlike anything I have ever experienced. I can’t wait for next year.”

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

A CITY OF HOPE EMPLOYEE BECOMES A CITY OF HOPE PATIENT

ARTICLE BY CAROLYN CARTER PHOTOGRAPHY PROVIDED BY BRITTANY BARDEN

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

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

Pursuing Cancer Cures at the Speed of Life. Multiple locations throughout the Valley: North Scottsdale

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cityofhope.org/phoenix 623-745-9632 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

Leading HOPE ARTICLE BY KARI WATTS PHOTOGRAPHY BY SCOTT FOUST STUDIOS

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

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

HALLOWEEN BELONGS TO EVERY CHILD Join the Teal Pumpkin Project and create a safer, more inclusive night for children with food allergies. Display a teal pumpkin or sign. Offer stickers, glow sticks or small toys. Keep candy and non-food treats separate. Read every label. Fun-size ingredients may differ. Add your home to the Teal Pumpkin Project map. A teal pumpkin opens the door to everyone.

“I help your mind stop criticizing your body.” Hi, I’m Christina Hathaway, MAS, MFT, an expert in food and body obsession, Integrative Health Practitioner, and NASM Certified Personal Trainer. For the past 15 years, I have helped women rediscover what it feels like to live in and love their bodies.

MODENA ALLERGY + ASTHMA

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Chances for Children’s Annual Night of Hope Chances for Children provides HOPE to Haiti’s children.

None of us can do everything, but we can all do something. — Kathi Juntunen, Founder, Chances for Children

20 Years of Hope Join us for a special evening benefiting children and families in Haiti. The event includes a cocktail reception, three-course dinner, silent and live auctions, a raffle, and a vibrant fashion show featuring children from Haiti. November 13, 2026, 6–9 PM Clayton House, Old Town Scottsdale 6 PM Cocktail Hour Drinks, Appetizers, Raffle, Silent Auction 7 PM Dinner Presentation, Live Auction, Fashion Show info@chances4children.org | (480) 659-7625

All Things Trending For Kids Garage Boutique & Concept Store redefines children’s fashion with high-end style and rock-and-roll edge. Visit this Old Town Scottsdale boutique and discover everything from iconic luxury labels like Chloé and Stella McCartney, to fabulous jewelry, vintage candy, to must-have apothecary items and every bauble in between. (480) 556-6900 | www.garageboutique.com | 7144 E Stetson Dr, Scottsdale, AZ 85251

Crown, Corbin & Karaoke

For Down Syndrome Awareness Month, Emma Broyles talks family, inclusion and her brother Brendan. PHOTOGRAPHY PROVIDED BY EMMA BROYLES

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Before Diamondbacks star Corbin Carroll stepped up to the plate, his girlfriend, Emma Broyles, stepped up to the microphone to sing the National Anthem at Chase Field. But a big stage is nothing new for Emma. Raised in Anchorage, half Korean and half Irish, she became the first Alaskan and first Korean American crowned Miss America. Now 25 and rooted in Arizona, Emma has traded Alaska’s extreme seasons for sunshine, sushi spots and hikes best saved for winter. But her most meaningful role has always been Brendan’s big sister. “My brother has always been my why,” Emma says. “He’s the reason I got involved in the Special Olympics when I was five years old, and the reason I’ve spent my life advocating for inclusion.” In honor of October being Down Syndrome Awareness Month, we caught up with Emma for quick hits on life in Arizona, Miss America, mental health, and inclusion. WHAT WAS GOING THROUGH YOUR HEAD THE NIGHT YOU WON MISS AMERICA? I didn’t think I would win. I remember thinking, just do your song, answer your question, represent Alaska… and then suddenly, I had a crown on my head and was being whisked onto a plane. It was a blur. WHAT DO YOU REMEMBER MOST ABOUT THAT YEAR TRAVELING AS MISS AMERICA? The people. Every city, every school, every Special Olympics event. I’d meet kids who reminded me of Brendan, or parents who whispered, ‘thank you for telling the truth about mental health.’ Those moments are what I carry with me. FAVORITE MEMORY WITH YOUR BROTHER DURING YOUR MISS AMERICA YEAR? Flying him out to events with me. He loves the Seattle Seahawks, and when I did an event with them, he got to be part of it. Having him alongside me… at events, at games… made it all feel full-circle. CONTINUED >

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WHAT’S A BEAUTY EXPERIMENT YOU’LL NEVER REPEAT? Blonde hair and blue contacts… never again. FIRST MISS ALASKA DRESS? Bought it off eBay. It was blue. Cheapest one I could find. WHAT DOES BEAUTY MEAN TO YOU NOW? Not hiding who you are. I used to dye my hair blonde, wear blue contacts, try to look like everyone else. Now it’s about letting my freckles show, embracing my Korean features, and enhancing what makes me me. WE KNOW YOU CAN CRUSH THE NATIONAL ANTHEM. WHAT’S YOUR KARAOKE SONG? Dreams, by Fleetwood Mac. FAVORITE MOVIES? The Lego Movie and The Lego Batman Movie. I like happy movies. BIGGEST LESSON FROM MISS AMERICA? People connect more with your imperfections than your perfection.

Emma & her brothers

“My brother has always been my why. He’s the reason I’ve spent my life advocating for inclusion.” -Emma Broyles BIGGEST LIFE LESSON FROM BRENDAN? That inclusion isn’t a box you check. It’s a way of living. RUMOR HAS IT YOUR BOYFRIEND IS KIND OF A BIG DEAL… Laughs... Yeah, Corbin plays a little baseball. It’s nerve-wracking watching him, but I go to as many games as I can. Off the field, we’re just normal… Netflix, cats, sushi. instagram.com/emmabroyles Listen to Emma’s full interview streaming everywhere on the Now with Nadine podcast.

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Why Sheridan James Plants Trees How a Scottsdale Nonprofit is Rethinking Remembrance On quiet afternoons, Scottsdale’s Sheridan James often sits beneath a tree in her backyard while her two daughters play nearby. To most people, it may look like an ordinary tree. To Sheridan, it is everything. It is Tristan’s tree, planted in honor of the baby boy she lost. “It’s a place where I go to feel connected to him,” Sheridan says. “Nature reminds me his energy is still here. Even though he isn’t physically with us, he lives on in the beauty that surrounds us.” October is Pregnancy and Infant Loss Awareness Month, a time to recognize the babies whose lives ended too soon and the families who continue carrying their memory. For Sheridan, remembrance is not limited to a single month. It has become the foundation of a growing mission rooted in love, connection and hope. She remembers waking one night during her pregnancy with a sudden, overwhelming sense that something was wrong. “It was heartbreaking and gut-wrenching.” She carried that fear into the hospital. In the weeks that followed, Sheridan instinctively turned to nature. A family friend gave the family a tree in Tristan’s honor, creating a place where she could sit with her grief and feel close to her son. “Our tree became a way to keep Tristan’s spirit alive,” she says. “It is a sacred place of connection.”

PHOTOGRAPHY PROVIDED

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One of the most painful parts of losing a child, Sheridan explains, is the fear that the child will be forgotten. Tristan’s tree gave her family something living and tangible, something that could grow alongside their love for him. “Tristan is real. He is forever our son. His tree is our way of keeping his spirit alive. Now, Tristan’s Trees is our way of honoring all children who have passed away.” Founded in January 2026, Tristan’s Trees is a nonprofit that honors children lost through stillbirth, infant loss or at any point in childhood by giving their families a living memorial. Each tree is sourced through a nationwide network of nurseries and delivered to a family’s home or another meaningful location. For parents and siblings, it becomes a peaceful place to speak a child’s name, reflect and remain connected. “Along my grief journey, I connected with people who made me feel less alone. That inspired me to create this nonprofit, granting

Sheridan + Family

Sheridan and her girls

families the gift our tree has given me and building connection so no one walks this path alone.” In its first year, Tristan’s Trees planted 23 memorial trees for families across the country spanning Virginia Beach, Utah, Texas and Indianapolis, with a particular focus on Arizona. Sheridan hopes to plant approximately 75 more through 2027. “Every time we deliver a tree, my heart breaks a little because I know their pain. But I also know how meaningful it can be to have a place where their child is remembered.” Each memorial costs approximately $500 to source, deliver and plant, but families never receive a bill. Individual donations, community sponsors and fundraising events cover the cost. The nonprofit’s annual fundraiser, the Festival of Hope, brings families together for a day of connection and shared purpose while raising money to plant more memorial trees. The next event will take place February 28th, 2027, at Hopi Elementary School and will include games, crafts, inflatables, food trucks and music.

Funds raised will help move Tristan’s Trees toward its goal of planting 100 living memorials. The organization is currently seeking Festival of Hope sponsors and year-round community partners to help continue the mission. “Strength can come from weakness, and love can be shared even in the darkest times. Moving forward is the only option because life keeps going.” At home, Sheridan’s daughters know they have a brother. The family recognizes the hummingbird as Tristan’s sign, a small reminder that he remains part of their lives and their family’s story. “I want to show my daughters that even from something so awful, something beautiful can grow.” Tristan’s Trees allows Sheridan to remain rooted in her son’s memory while helping other families move through the unimaginable. “I hope he’d say, ‘You’re doing good, Mom. You’re doing something beautiful out of something so painful,’” she says. “That he would be proud to know this work, in his name, is helping other families feel less alone.” To request a memorial tree, donate, sponsor an event or become a community partner, visit tristanstrees.org or follow @Tristans.Trees on Instagram. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

Here for the sick days. And the siiiiiick days. Strep throat hit his class like an unstoppable force. Well, unstoppable force, meet immovable object. One visit with us, and many tissues later, he was back behind the wheel. And in school, much to his chagrin. We make getting in simple and fast. Once the fever breaks, keeping him cooped up is a lost cause anyway. And if a routine visit ever needs a second look, our whole Banner Children’s specialist network is on standby. It’s Another Banner Day Learn more at bannerhealth.com.

BEFORE and AFTER Maddie The Story Behind Sugar & Chip AZ PHOTOGRAPHY PROVIDED Shannon & Maddie

There is no language for the moment a parent loses a child. There is only the long walk afterward. For Shannon, that walk began three years ago, when she lost her daughter Maddie after a struggle with her mental health. Maddie was just fourteen years old. Her death divided life into before and after. It changed the rhythm of every day and reshaped the future Shannon had imagined for her family. But even within the deepest grief, love remained. It found its way into a children’s book, a foundation created in Maddie’s honor and the warm, and the familiar comfort of freshly baked cookies. Today, Shannon is the owner of Sugar & Chip AZ, a home bakery where every batch is made with care and every cookie carries a little piece of her story. Baking had been part of Shannon’s life long before it became a business. For more than thirty years, she found joy in measuring ingredients, testing recipes and creating something that could bring people together. “Maddie used to taste-test everything,” Shannon says. Before a cookie reached anyone else, Maddie was often there to offer her opinion. Those small moments in the kitchen became precious memories, filled with the kind of ordinary happiness that becomes extraordinary after someone is gone. Shannon was one year into building Sugar & Chip AZ when Maddie passed. “I almost quit,” she says. “Then I realized quitting does not honor my daughter or my efforts. I took a break and came back to baking.” Returning to the kitchen did not mean that Shannon had moved beyond her grief. Grief is not something a parent simply finishes. It meant she was learning how to carry it while continuing to live. When Shannon is asked what she hopes people experience when they taste her cookies, her answer is simple. “Love. Purpose. Comfort. Hope.” Those words reach far beyond the bakery.

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Maddie

They are also at the heart of Shannon’s children’s book, Always With You: A Short Story of My Spiritual Journey That Brought Comfort and Healing to My Family. The book was inspired by what Shannon describes as signs from Maddie and by her personal belief that their connection continues spiritually. “My inspiration for writing this book was the amazing signs from my daughter and the idea that she is always with us. Knowing she is always around and helping is such a comfort.” Shannon’s son, Brandon, was only eleven when his sister died. In the months that followed, Shannon wanted to give him something that could reach the quiet places where grief settles. “I wanted to create a book to help the siblings of children who have passed,” she says. “I want them to know their brother or sister is still with them. They now have a different type of relationship.” Shannon understands that every family grieves differently and that her family’s spiritual beliefs may not reflect everyone’s experience. She does not offer the book as an answer to grief. She offers it as one expression of love and as a source of comfort for those who find meaning in its message.

“To see her memory live on in print, to know that other people will read about her and how she helps us every day puts such a smile on my face. I was always reminded of Maddie’s sweet spirit with each page and illustration.” Shannon continues because her life still holds people she loves, including her husband and son. She continues because she believes living with purpose is one of the most meaningful ways she can honor Maddie. “Being happy is the best way I can think to honor her.” That choice lives inside Sugar & Chip AZ. Cookies are often connected to the happiest parts of life. They appear at birthdays, holidays, family tables and kitchen counters. They are shared between friends and given as simple expressions of care. For Shannon, they can also hold memory. During National Cookie Month, Sugar & Chip AZ reminds us that food can tell a story, and a cookie can honor a life. sugarandchipaz.com

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beeorganized.com | 480-790-7467 angie@beeorganized.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

Paradise Found on the Kohala Coast 10 REASONS MAUNA KEA BEACH HOTEL STILL HAS IT PHOTOGRAPHY PROVIDED BY MAUNA KEA BEACH HOTEL

Some resorts win travelers over with sheer newness. Mauna Kea Beach Hotel does it with something harder to manufacture: a sense of place. The hotel has occupied one of the most beautiful stretches of the Kohala Coast since 1965. Its recent renovation refreshed nearly every part of the experience, yet the property still feels connected to its original character. Here are 10 reasons Mauna Kea Beach Hotel remains one of the Big Island’s best places to stay.

1. KAUNA‘OA BAY IS DREAMY.

The property sits along Kauna‘oa Bay, a sweeping crescent of powdery white sand and crystal-clear water calm enough for swimming.

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Chairs are positioned close to the shoreline, and complimentary kayaks, snorkels, paddleboards and boogie boards make it easy to spend the entire day near the water.

2. THE MANTA RAYS ARE MAJESTIC.

After sunset, Manta Point comes alive. Giant manta rays glide through the illuminated water just offshore, turning, swooping and rising toward the surface as they feed. Their wingspans can be enormous, yet they move with an unexpected elegance. And the viewing process? Seamless. There is no need to board a boat or get in the water. Guests gather along the shoreline and viewing areas near Manta restaurant, watching from land as the rays move through the bay below.

3. HAU TREE IS THE CLICHÉ BEACH BAR.

Hau Tree sits beside the sand and there is nothing overly formal about it. The ocean provides the soundtrack, and the view reaches across the bay. It recalls an earlier style of Hawaiian resort travel when a beach restaurant was designed for long lunches and mai tais. In the evening, the space becomes Hau Tree Cantina, serving contemporary regional Mexican dishes. Few things feel more like vacation than staying at the beach through sunset with no reason to go inside for dinner.

4. THE NEWLY RENOVATED ACCOMMODATIONS ARE A+.

The redesigned rooms and suites are polished without losing their sense of ease. Natural colors and textures keep the attention on the landscape, while large windows and private lanais bring the outdoors into the room. Standard accommodations are unusually generous, ranging from approximately 589 to 880 square feet when the lanai is included. The 10 suites range from about 1,252 to 1,610 square feet, offering ample space for families. The details are intentional: Fili D’oro linens, L’Occitane bath products, garment steamers, kitchenettes, and nightly turndown service. CONTINUED >

PCH SAGE PRESENTS

Sage Garden Soirée Western Edition SHINING A LIGHT ON CHILDREN’S MENTAL HEALTH

NOVEMBER 15, 2026 ROYAL PALMS RESORT Experience an afternoon of effortless elegance and heartfelt purpose featuring Western inspired fashion, a three course luncheon, signature cocktails, curated wines and beautiful garden ambiance. Proceeds support critical behavioral health programs and services at Phoenix Children’s, helping young patients access the specialized care and resources they need to thrive.

SPONSORSHIP OPPORTUNITIES AVAILABLE

Somer Zimmerman | somerzimmerman@gmail.com Monique Hampton | monihampton1@gmail.com

phoenixchildrensfoundation.org/giving-groups/pch-sage/ OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S C OT TS DA L E

5. THE HOTEL STILL HAS SOUL.

Mauna Kea was created by Laurance S. Rockefeller and originally designed by Skidmore, Owings and Merrill. More than 60 years later, its low-profile architecture still feels remarkably modern. An important collection of Pacific, Asian and Polynesian art is displayed throughout the resort rather than confined to a gallery. Complimentary art tours reveal details that could otherwise be easily missed. The renovation respected this history. It polished the hotel without turning it into an interchangeable luxury resort.

6. THE POOLS ARE PERFECT.

The renovated family pool remains a lively gathering place, but the new adults-only infinity pool offers a completely different experience. The 25-meter lap pool sits above the ocean, creating the impression that the water continues directly into the Pacific.

7. THERE’S ALSO A NEW SPA.

The new 22,000-square-foot spa is one of the strongest additions to the property. Its 11 open-air treatment rooms connect the experience to the island’s climate and landscape. Couples suites include private lanais, outdoor showers, soaking tubs and garden space, creating the feeling of a secluded retreat within the resort. Separate purification gardens feature steam rooms, saunas, plunge experiences and soaking pools, while a coed wellness deck includes a vitality pool and hot tub.

8. EVENINGS ARE FUN.

Sunset tends to draw guests toward Copper Bar, where cocktails, sushi and flatbreads are served with panoramic ocean views. Live music and hula add to the vibe. Manta offers a more polished dinner experience, with an open-air dining room and menus shaped by Hawaii’s farms, waters and the resort’s chef’s garden.

9. GOLF. ENOUGH SAID.

The resort’s golf course is one of the most recognizable in Hawaii. Originally designed by Robert Trent Jones Sr., it has since been updated by Rees Jones and renovated by Robert Trent Jones Jr., making it the first course shaped by three generations of the same legendary golf family. The Seaside Racquet Club offers nine oceanfront tennis courts and eight pickleball courts. Cultural programming includes lei-making, hula, Hawaiian crafts, music and art tours. A daily children’s club gives younger guests their own activities while granting parents solo time.

10. IT FEELS LIKE VACATION.

Mauna Kea’s setting is extraordinary, but the service gives the hotel its personality. Arrival begins with a flower lei, chilled towel and tropical juice. Throughout the stay, the hospitality feels warm and intuitive rather than rehearsed. Staff members share the property’s history with genuine affection, remember small preferences and help create the feeling that guests have returned to a familiar place, even on a first visit. There is no mandatory resort fee, and many activities are complimentary. There are newer resorts along the Kohala Coast. There are flashier ones, too. Few, however, can offer this beach, this history and manta rays dancing offshore after dinner. maunakearesort.com

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PHOTOGRAPHY PROVIDED BY CARLY PEARCE

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

B ACK STAGE | L I FE + C ULT U RE

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

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

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

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PHOTOGRAPHY PROVIDED BY PRETTY DECENT CONCEPTS

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