THE MAGGIORES BRING THEIR VISION TO THE MEXICANO
THE FOOD & DRINK
LIFESTYLE
The Art of Flavor
October is one of my favorite months—when the air feels a little crisper, the days get a little shorter, and gathering around food and drink feel even more comforting. This issue is all about savoring those moments and spotlighting the incredible culinary creativity happening right here in our community.
From the jewel-like bonbons at Chandy’s Candies to the high-energy fiesta at The Mexicano, this issue is a reminder that food is more than what’s on the plate—it’s artistry, indulgence, and connection.
Just like a beautifully plated dish or a thoughtfully crafted confection, the stories in this issue are meant to be savored. At the end of the day, food is about more than flavor—it’s about community, creativity, and the stories woven into every bite. I hope this issue inspires you to slow down, savor something special, and celebrate the artistry that defines our local food scene.
Cheers,
JETT ARREDONDO, EDITOR
October 2025
PUBLISHER
Wendy Bates | wendy.bates@citylifestyle.com
EDITOR
Jett Arredondo | jett.arredondo@citylifestyle.com
PUBLISHER ASSISTANT
Skye Wagner | skye.wagner@citylifestyle.com
CONTRIBUTING WRITERS
Alison Bailin Batz, The Mexicano, Tianna Morimoto, Amy Bailey, Beth Del Ville
CONTRIBUTING PHOTOGRAPHERS
Shannon Ly, The Maggiore Group, The Mexicano, Amy Bailey, Stephanie Slezak
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Meredith Wilson
QUALITY CONTROL SPECIALIST Brandy Thomas
inside the issue
Captivating Comida
The Mexicano Roars Into Chandler With Bold Latin Flavors, Warm Italian Hospitality
The City Lifestyle Margarita
Enjoy This Beautiful and Delicious Margarita, Created Especially for City Lifestyle by Abby Kate Larson, Corporate Mixologist
A W himsical Chocolate Experience
Chandy’s Candies opens first store bringing artistry, quality, and imagination to Arizona’s sweet scene
New Tastes of Tempe
Three local makers shaping Tempe’s table with heritage grains, bold flavors, and inventive brews.
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
TCL brought community together at the August Mixer. 1: Amanda Schneider, Wendy Bates, and AnnaMaria Quagliata. 2: Laura Houda, Larry Thomas, Patty Alfano, and Nora Trevino. 3: Randy Courtney and Gary Johnson. 4: Alma Preciado, Dr. Alyson Kaplan, Danielle Kamm, Dr. Jason Heavens, and Jody Johnson. 5: Wendy Bates and Hayden Schweitzer. 6: Carter Allen, Katie Allen, Paula Sorenson, Johnny Sorenson, Michael Plati, Sue Plati, and Daisy Ravenwood. 7: Larry Thomas, Kassandra Beavers, and Paul Quinn.
Photography by Annaliza Izydorczyk, Galab Photography
8: Randy Courtney with Aaron and Natalie Genova. 9: Wendy Bates, Julie-Rae Steinmeyer, Henry Saldana and Gerard Richards. 10: Danielle Kamm, Jody Johnson and Lou Silverman. 11: Annette Boston Hale with daughter, Sophia Hale. 12: Eric and Cindy Flottmann. 13: Kelly White, Bill Smith, John Bates, and David Dean. 14: Julie-Rae Steinmeyer, TJ Nicol, Dawon Coleman, and Randy Courtney.
Photography by Annaliza Izydorczyk, Galab Photography
15: Wendy Bates and AnnaMaria Quagliata. 16: Daisy Ravenwood and Kim Richter. 17: Wendy Bates and Jiten Dungarani. 18: Paul Quinn, Kassandra Beavers, Jett Arredondo, and Harvey Gibson. 19: Lindsey Fehr and Bill Banger. 20: TCL's team: Skye Wagner, Wendy Bates, and Jett Arredondo. 21: Randy Courtney, Michelle Hunt, and Jaiden Farr.
Photography by Annaliza Izydorczyk, Galab Photography
Award-Winning Care: Tempe’s Ophthalmic Surgeons and Physicians Recognized by AZOA
The Arizona Optometric Association (AZOA) recognized its 2025 award recipients at the AZOA Spring Congress, presenting Tempe’s Ophthalmic Surgeons and Physicians with top honors. Dr. Danielle Remington was named “2025 Arizona Optometrist of the Year”, and Dr. Bryan Grossman received the “Arizona Young Optometrist of the Year” award.
Now Open In Tempe
Adult and Pediatric ENT Care
Hearing Testing/Treatment
Earaches/Ear Infections | Dizziness
Tinnitus/Ear Ringing | Nasal Surgery
Sinusitis | Allergies | Nose Bleeds
Congestion | Sore Throat | Cough
Same Day Garage Door Service
Dr. Tracey Knott DO, FAOCO
Tianna Gomes PA- C
CAPTIVATING COMIDA
ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY BY THE MAGGIORE GROUP
THE MEXICANO ROARS INTO CHANDLER WITH BOLD LATIN FLAVORS, WARM ITALIAN HOSPITALITY
Every now and then I think you might like to hear something from us
Nice and easy.
But there’s just one thing, you see … We never ever do nothin’
Nice and easy.
While the one-and-only Tina Turner famously said these words before launching into one of the greatest renditions of Proud Mary ever performed, the iconic quote could just as easily have been said by Joey Maggiore.
The larger-than-life chef and cookbook author has made his culinary presence known in the Valley in a way few have before. He and wife Cristina, a visionary designer, have developed some of the most over-the-top culinary concepts ever born out of Arizona. Hash Kitchen? That would be Joey. The Italiano? Also Joey. And then there is The Mexicano. First opened in Phoenix in late 2021, The Mexicano debuted in Chandler earlier this year to great fanfare. The vision for the eatery was to create a fiesta of food and drink that blends authentic Mexican recipes with Maggiore’s signature flair for outrageous and unexpected.
As a result, the menu is a celebration of Latin culture at its core, including Oaxaca’s famous tlayudas—commonly called Mexican pizzas—and Jalisco’s slow-braised birria, a flavorful Mexican broth with protein. Some dishes are even served in molcajetes, which are traditional Mexican mortars made of volcanic rock that enhance flavors, keep food warm, and add an element of authenticity to the dining experience.
In true “Chef Joey” fashion, every visit to The Mexicano offers more than just a meal. There is a build-your-own margarita bar with more than 30 toppings from which to choose, and both DJs and stilt-walking dancers several nights a week, plus a new fall menu that boasts guacamole topped with caviar, gold flakes, and mini sopas, as well as chile verde pork empanadas, and zesty ceviche.
TheMexicano.com
Curated by Cristina
The Mexicano is as much as feast for the eyes as the appetite thanks to Cristina Maggiore. Her inspiration for the bold interior was inspired by some of her favorite aspects of the Phoenix location, which she re-imagined after a fire last year. Maggiore worked to make each of the walls inside the eatery come to life. On one wall, there are over-the-top flower and greenery installations that feel as it they are moving thanks to a light projector. On another wall are the skeleton faces that have movement, creating what feels like an optical illusion. Creative lighting, crystals, feather-like tiles, fuchsia and burnt orange accents, and palm leaves add to the ambiance, as does a rich exterior design where bougainvillea line the patio.
Cristina Maggiore, the creative force behind the bold and beautiful interior of The Mexicano.
THE CITY LIFESTYLE MARGARITA
Ingredients:
1.5
Directions:
Step 1: Build ingredients in a shaker tin and add fresh ice.
Step 2: Shake vigorously, and strain over fresh ice in a margarita glass.
Step 3: Garnish with a purple orchid.
Enjoy This Beautiful and Delicious Margarita, Created Especially for City Lifestyle by Abby Kate Larson, Corporate Mixologist
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Introducing
The Pretzel Cheddar Club and the return of the Cherry Berry, available for a limited time.
Chick-fil-A University at Mill
25 W University Rd. Tempe, AZ 85281 (480) 968-6899
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Follow us on social media @CFAtempe & download the Chick-fil-A® App to stay upto-date on all the fun, latest offers, events, and more.
ARTICLE BY TIANNA MORIMOTO PHOTOGRAPHY BY SHANNON LY
Chandy’s Candies opens first store bringing artistry, quality, and imagination to Arizona’s sweet scene
A Whimsical
Chocolate Experience
A new way to experience luxury chocolate has arrived in Arizona. Chandy’s Candies, co-founded by partners Julian Ochoa (“Jules”) and David Chandler (the “Chandy” man) has opened its flagship boutique near Ray Road and 54th Street in Chandler.
The shop showcases handcrafted bonbons and bars made with premium ingredients, designed to feel like edible gems. “Our chocolates are a fantasy,” says Jules. “They evoke memories of exotic travels, warmth, fun, and indulgence.”
Chandy’s Candies offers a rotating lineup of bonbons and bars in inventive flavors such as banana bread, habanero, lemon s’mores, and key lime pie, along with seasonal creations. “Chocolate is best when it’s fresh, so that’s our focus—great flavor, quality ingredients, and kindness in everything we do,” says David.
What began as a 25-year hobby making chocolates for friends and clients in New Jersey has blossomed into a full-fledged business. The couple returned to Arizona in 2022, where David grew up.
David spent months immersed in the construction of Chandy’s Candies—building the walls, tiling the floors, and painting every detail to bring the store to life.
Today, the pair makes the perfect confectionery team. David leads recipe development and kitchen craft, while Jules handles design and
business operations—a partnership that blends culinary artistry with creative presentation.
“A big part of what we’re trying to do is present these luxury candies like beautiful gems, but at a price range where everyone can enjoy them,” says Jules.
Chandy’s Candies also sells online and ships nationwide. David and Jules envision expanding to more storefronts and eventually seeing their creations stocked in premium grocers across the U.S.
“There’s nothing else like it,” says Jules. “You’re going to get flavors you can’t find anywhere else— and everything’s made from scratch,” adds David.
Chandy’s Candies will have its grand opening on Friday, Oct. 24, 2025. For more information, visit: ChandyBar.com.
New Tastes of Tempe
THREE LOCAL MAKERS SHAPING TEMPE’S TABLE WITH HERITAGE GRAINS, BOLD FLAVORS, AND INVENTIVE BREWS.
ARTICLE BY WENDY
BATES
| PHOTOGRAPHY PROVIDED
Tempe’s food and drink scene is ever evolving—from the bustling variety along Mill Avenue to the local favorites tucked away in South Tempe. There’s always something new to discover, whether it’s a fresh bakery, a standout craft brew, or a creative vegan option.
We celebrate our community’s diverse palate and the many reasons Tempe continues to be a destination for food lovers across the Valley. Here’s what’s new on the menu for Tempe’s culinary explorers this season.
Born in a garage and raised at Arizona’s farmers markets, Proof Bread has grown into one of the Valley’s most beloved artisan bakeries—and now it’s coming to Tempe.
Proof is built on a simple promise: real bread, made the old way. No shortcuts. No commercial yeast. Just flour, water, salt, and time. Every loaf begins with heritage grains grown by local farmers, stone-milled in-house, and naturally leavened with Harriet, their 15-year-old sourdough starter.
This long fermentation process not only creates incredible flavor, but also makes bread easier to digest, unlocks nutrients, and supports gut health. Whole grains provide fiber and minerals, while natural fermentation helps the body absorb them more effectively. It’s bread that nourishes as much as it delights.
Family-run and community-driven, Proof has become known for its crusty sourdough loaves, buttery, flaky croissants, and seasonal creations that honor both tradition and Arizona agriculture. Their mission goes beyond food—they’re creating spaces where families can slow down, share a meal, and connect over craftsmanship.
Tempe, your table is ready. Fresh, flavorful, and genuinely good for you, Proof Bread is here.
CONTINUED >
PROOF BREAD
A family-owned Arizona favorite has redefined health-forward dining. Known for sourcing clean, nutrient-rich ingredients, the restaurant blends wellness with unforgettable flavor, creating dishes that feel as indulgent as they are intentional.
In honor of Vegetarian Month, Picazzo’s highlights the Vegan Elote Pizza—a garlic butter base layered with vegan mozzarella, roasted corn, red onion, cilantro, and a smoky chipotle drizzle. Beyond this feature, the restaurant offers a full-service vegan and vegetarian menu, along with a dedicated gluten-free selection, ensuring every guest can enjoy a colorful, satisfying, and nourishing experience.
Vibrant, flavorful, and wholly satisfying— Picazzo’s proves plant-powered dining can be both nourishing and extraordinary.
Catalyst Crafted Ales may be young, but in just two short years, it has carved out a place in the city’s cultural fabric. Known for inventive brews, flavorful food, and a calendar full of community-driven events, Catalyst has quickly become more than a taproom—it’s a gathering spot.
The latest release, The Hud, is a red ale crafted in tribute to the musicians and traditions that electrify every Sun Devil game. Smooth and balanced, it captures both craftsmanship and hometown pride.
Beyond the beer, Catalyst thrives on connection. From the return of its playful HowlO-Ween Dog Costume Contest to weekly trivia and bingo nights, the brewery continues to foster a space where good drinks meet good company—and where there’s always something new to experience.
Dr. Mona Zade and Dr. Annette Hobi
THE Master Craftsman’s POUR
JAMES LEWIS'S PASSION TO COMMUNITY SHAPES BOTH BUSINESS AND PLEASURE
ARTICLE BY BETH DEL VILLE PHOTOGRAPHY BY STEPHANIE SLEZAK
Gates and bourbon. It might seem like an unlikely pairing, but for James Lewis, owner of Renovate Your Gate, they’re both expressions of his passion for craftsmanship and excellence. He creates custom gates by day, and by night, explores the rich world of fine bourbon. His collection, largely amassed mostly in the first of his four years collecting, boasts an impressive 130 bottles, a testament to his dedication.
“I enjoyed bourbon and realized that there is a social aspect to it that I like,” Lewis explains. “In fact, when my neighbor sees my garage open, he’ll come for a few drinks.”
Like the careful selection of materials for his gates, James curates his bourbon collection with an eye for the exceptional. He favors the robust flavors of The Boss Hog and the unique notes of A Midwinter Night’s Dram and Casey Jones. One bottle, however, holds a special place: BourbonRabbi.
“During a trip to Kentucky for a friend’s wedding, my wife and I visited the distillery,” he recounts. “Rabbis don’t eat anything unless it’s kosher, and at BourbonRabbi, they use all natural, kosher ingredients. They distill the bourbon and bless every bottle. It’s so cool. I don’t think I’ll ever open it.”
His collection averages $100 per bottle, with his most prized possession reaching $1,100. But for Lewis, it’s not about the price tag; it’s about the experience, the stories and the connections. This social nature, he notes, extends beyond his own circle.
“My wife, Heather, runs a hair salon from home, and some of her clients love bourbon. When they see my collection, it starts a conversation, and the next thing you know, we have sippers out. It’s very social.”
When asked who he would have a bourbon with, living, dead or famous, his answer is immediate: “My grandpa. He helped raise me and I was his favorite. He shaped me to be a good provider, work hard and always do what’s right.”
And in Lewis’s dedication to his craft, his family, and his passion, that lesson clearly shines through.
RenovateYourGate.com
480.229.3007
G H
P O M O D O R O
ARTICLE AND PHOTOGRAPHY BY AMY BAILEY
Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
VISIT OUR SHOWROOM!
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 2ND
Roars and Pours at the Phoenix Zoo
Phoenix Zoo | 455 N Galvin Pkwy, Phoenix | 5:30 PM
Step into the wild at the Phoenix Zoo’s Roars & Pours! Guests 21+ can sip craft brews and wine, savor delicious bites, and stroll select Zoo trails after hours. Enjoy animal encounters, yard games, live music, and plenty of unforgettable entertainment along the way. Visit: phoenixzoo.org/events for more details.
OCTOBER 3RD - 4TH
Boulderfest Tempe 2025
Tempe Bouldering Project | 2626 S. Hardy Drive
Boulderfest is an all-day celebration of climbing and community, packed with competition, entertainment, music, food trucks, raffles, and more. Open to all skill levels—from first-timers to seasoned pros—the day begins with a community comp and rolls into nonstop activities. With vendors, games, beer, and the high-energy Open Finals, Boulderfest is one epic party you won’t want to miss. Visit: boulderingproject. com for more details.
OCTOBER 10TH - 12TH
Four Peaks Oktoberfest at Tempe Town Lake
Tempe Town Lake and Tempe Beach Park | 80 W. Rio Salado Pkwy
Four Peaks Oktoberfest at Tempe Town Lake is one of the city’s most beloved annual traditions—bringing fun for the whole family. Benefiting Tempe Sister Cities, this Bavarian-inspired festival blends beer gardens, German fare, live music, a lively polka stage, wiener dog races, carnival rides, and plenty of kids’ activities. Come early to enjoy the sights, sounds, and flavors, and stay after sunset as the festival lights up with music and celebration. Visit: fourpeaksoktoberfest. com for tickets and details.
Wine Spectator has
Wine Spectator was first published in 1976. And in their 49 year history, not one senior community had been recognized for their dedication to wine – until last year, when Mirabella at ASU was thrilled to be the first.
Now we did it again!
And the best pairing to great wine? Great food, of course. Which is why we offer exceptional dining. We invite you to come see what luxury senior living on the ASU campus is all about. Schedule your visit today.
