Taste of the Biltmore 2012

POWERED BY

BENEFITING

PRESENTED BY

thank you

for joining NB|AZ at the sixth annual “Taste of the Biltmore.” Our clients, neighbors and employees look forward to this signature event each year—an evening dedicated to celebrating the distinct culture and cuisine of the Biltmore neighborhood and kicking off the fall social season!

KEITH MAIO President and CEO National Bank of Arizona

5 October 2012

As in prior years, we’ve partnered with a local charity to benefit from the evening’s festivities. This year, we’re honored to support Arizona Republic Charities and their Media in Education program (MIE). MIE promotes literacy, technology and educational excellence by providing classroom newspapers, online content for young readers, teacher resources, and support for increased access to web-based learning in Arizona schools. We think education and exposure to current events early on is an important first step to creating engaged and involved citizens.

To the fine restaurants and partners who have generously offered their time and services in bringing us together this evening, thank you! We’re honored to call you neighbors. To our clients and friends attending, welcome! Enjoy connecting with old friends and “tasting” some of Arizona’s finest dining.

See you in the neighborhood,

Keith Maio President and CEO

taste of the biltmore

Like you, we are proud of the entrepreneurial spirit and vibrant growth taking place along the Biltmore and Central corridors. New restaurants continue to pop up, as well as redevelopment of several landmark shopping centers. These are signs of growth and a recovering local economy—which is good news for all of us! NB|AZ is proud to provide financing for projects like these large and small. We believe in the strength and heart of our community and are excited to work with others who share this passion for Arizona.

welcome

want more?

For information on National Bank of Arizona and its services, call 602235-6000 or visit nbarizona.com.

what's inside

starters 1 15 17 19 20 22 23

Benedict's Catering & Cafe Arizona Broadway Theatre Z'Tejas southwestern grill BlueWater Grill Zinburger L'Amore Italian Restaurant Bruce Brown Catering

tastemakers 28 30 31 32 35 36 38 1

Culinary Dropout the Wrigley Mansion Mastro's LON's at the Hermosa The Capital Grille True Food Kitchen Adobe Restaurant Donovan's

sweet endings Nothing Bundt Cakes 7 Cookies From Home 50 Mojo Yogurt

features

2 Banking on the Community 25 Media in Education

NATIONAL BANK OF ARIZONA President & CEO Keith Maio Director of Wealth Strategies, EVP Deborah Bateman Director of Commercial Banking, EVP Curt Hansen Director of Sales & Marketing, SVP Jathan Segur www.nbarizona.com BITE MAGAZINE PB+J CREATIVE LLC Editor-in-Chief Michelle Jacoby Creative Director Pamela Norman Photographer Mark Lipczynski Writer/Editor Aaron Berman Production Designer Chris Adams bitethemag.com EVENT COORDINATION Ideation Nation LLC Dave O. Dodge Encore Creative Stefanie Lerner Benefitting Charity Republic Charities Media in Education Valet Service American Valet DJ Mr. P-Body Event Photography Perfect Party Pictures (Haute Photography) Š 2012 Taste

of the Biltmore is a publication of Bite {the magazine} and PB+J Creative LLC. All rights reserved. This publication may not be reproduced, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication. The opinions expressed herein do not necessarily reflect the position of the publication.

C A S U A L , M O D E R AT E LY P R I C E D

>

F U L L B A R , PAT I O & S U S H I B A R

>

O P E N 7 D AY S

come in

get hooked

Featuring classic and contemporary seafood specials!

Plus retail seafood market and sushi bar!

1720 EAST CAMELBACK ROAD, PHOENIX ( 6 0 2 ) 2 7 7 - F I S H ( 3 4 7 4 ) · B LU E WAT E R G R I L L . C O M

Cordially Invited YO U A RE

to tour the world.

©2009 Rare Hospitality International, Inc.

(One glass at a time.)

RESERVE A N ELEGA N T EVEN IN G W IT H U S.

16489 N Scottsdale Rd, Scottsdale · 480 348 1700 2502 E Camelback, Phoenix · 602 952 8900 · thecapitalgrille.com

starters

Adobe Restaurant

Benedict's Catering & Cafe 14 Arizona Broadway Theatre 15 Z'Tejas southwestern grill 17 Bluewater Grill 19 Zinburger 20 L'Amore italian restaurant 22 Bruce Brown catering 23

benedict's catering & Cafe

October 2012

the art of food taste of the biltmore

14 kudos!

FOR DAWN KenningtonBejar, owner of Benedict’s Catering & Café, food is more than something to tempt our tastebuds and satisfy our cravings. To her, food is an art form.

“It’s all about presenting delicious food in an artful way,” she says. “This is the mantra of our business.”

After spending 20 years as a corporate executive in the cosmetics industry, Kennington-Bejar said goodbye to the business suits and power lunches, and embarked on a jour-

ney that renewed her passion for food. In 2003, she started Benedict’s Catering and never looked back.

Fast-forward a decade and Kennington-Bejar is still going strong, thanks to her commitment to quality food and her keen business sense. Her success has been so palpable, in fact, that she expanded in 2010 with the opening of Benedict’s Café.

“The café serves the local community,” she says. “Neighbors come for breakfast, lunch and Sun-

day brunch. It also gives us a place for clients to come for tastings.”

And speaking of community, Kennington-Bejar shows her support by sourcing ingredients from local farms and purveyors.

“The farm-to-table concept is a great way to put out quality food, while supporting local business.”

BENEDICT'S CATERING & CAFE 5555 E. Bell Road, Scottsdale 602.992.3337 benedictscaterers.com

Benedict's Catering recently won the award for Best Catering in the 2012 Arizona Foothills “Best of Our Valley” awards program and took home Best Cocktail Award at this year's Bite Nite, benefitting the ALS Association Arizona.

center stage

7701 W. Paradise Lane, Peoria 623.776.8400 azbroadway.org

delicious drama

15 October 2012

ARIZONA BROADWAY THEATRE

arizona broadway theatre

taste of the biltmore

THERE ONCE was a time, not so long ago, when ladies and gents dressed to the nines and stepped out for “dinner and a show.”

In its heyday, dinner theaters—a unique blend of all-in-one entertainment—offered productions starring headliners from TV and movies.

Today, the dinner theater is enjoying a resurgence, particularly among those looking for a unique alternative to the typical night out.

In the Valley, the place to go for dinner and a show is Arizona Broadway Theatre (ABT), where delightful entertainment isn’t the only thing on the menu. ABT offers a tantalizing array of cocktails and dishes, including such entrees as slow-roasted prime rib, pan-seared salmon and pork osso bucco.

Sharing the spotlight with the mouth-watering menu are, of course, the shows. Going into its new season, ABT promises to bring first-rate entertainment guaranteed to leave the audience hungry for more.

In the mood for a delicious dinner and a fabulous show? The 2012-2013 season is shaping up to be another great year for Arizona Broadway Theatre, whose lineup includes “Oklahoma!,” “Annie,” “Hello Dolly!” and “Buddy, The Buddy Holly Story.”

I’M NOT PERFECT. You could say I’m a little rough around the edges Take one bite of me of my grass-fed bison meat.

BUT

& things are liable

I DON’T THINK YOU’LL MIND. to get messy.

Whatever doesn’t end up on your shirt will make your insides very happy.

All those omega-3 fatty acids and vitamins are all secretly disguised in one tasty package.

how, about if we’re just open with each other?

We can start with that sesame seed you’ve got stuck between your teeth.

Developed in partnership with Dr. Andrew Weil

Biltmore Fashion Park | 2502 E Camelback Road | 602.424.9500 foxrc.com

Scottsdale Quarter | 15191 N Scottsdale Road | 480.265.4500

a look back The first Z'Tejas opened in 1989 in an old Victorian house on Austin's historic Sixth Street. More than 20 years later, the Southwest-inspired restaurant is still going strong with 11 locations in Arizona, California, Texas, Utah and Washington.

taste of the biltmore

17 October 2012

WHEN IT comes to Southwestern cuisine, no one knows how to spice things up better than Z’Tejas Southwestern Grill. These guys know how to kick it up a notch.

Made with traditional Southwestern ingredients and cooking techniques, the dishes are all about robust flavor. The chile pork verde, for instance, is a delicious symphony of tomatillos, Anaheim and serrano peppers, and Jack and Cotija cheeses; while the legendary Voo Doo Tuna features blackened tuna steak topped with peppercorn vinaigrette, spicy soy mustard and pickled ginger.

Even the pasta gets some heat with a red pepper and green spinach linguine served with a spicy sauce.

It’s not called Diablo Pasta for nothing.

When it’s time to quench your thirst, try one of Z’Tejas’ signature cocktails,

z'tejas

spice of life including the famous 6th Street Margarita and the signature “Z”tini.

Z'TEJAS SOUTHWESTERN GRILL Scottsdale Fashion Square 7014 E. Camelback Road 480.946.4171 ztejas.com

FALL So yummy, you’ll wish it didn’t have a hole!

At Nothing Bundt Cakes, we’ve combined the warmth of nostalgia with a fresh, modern approach. Our lucious cakes are made with the finest premium ingredients, including fresh eggs, real butter and cream cheese.

Try our new Bundtlet Bundles for parties and meetings.

ANY

$25 PURCHASE

nothingbundtcake.com

New Location Opening this Fall @

4290 E. Indian School Road (NW Corner of 44th St & Indian School)

taste of the sea

bluewater grill

have included wild king salmon prepared in an artichoke saffron broth and a tempura-and-yam crusted Alaskan halibut served with sweet chili glaze and glass noodle salad.

If ciopinno is more your style, theirs is loaded with dungeness crab, scallops, shrimp, clams, mussels and fish swimming in a spicy marinara sauce.

BLUEWATER GRILL 1720 E. Camelback Road 602.277.3474 bluewatergrill.com

19 October 2012

WHOEVER SAYS you can’t get seafood in the Valley hasn’t been to Bluewater Grill in Phoenix. Just a hop, skip and a jump away from the Biltmore Fashion Park, this sea-worthy eatery is all about making fish lovers out of all of us.

At the helm is executive chef Andrew Capek, who shells out everything from delicious oysters-on-thehalf-shell, to hearty soups and chowders.

But for dishes that truly celebrate the treasures of the ocean, indulge in one of their specialties. Entrees

In the mood for a little sushi? Then mosey on up to Bluewater Grill's “Blu” Bar, where you can get sushi, nigiri, sashimi and custom rolls that go beyond the expected. Case in point, the Bluewater Roll, made with Cajun seared ahi tuna, tempura shrimp, crab and avocado.

taste of the biltmore

roll with it

burger heaven

October 2012

zinburger

shake it up

taste of the biltmore

20

FOR PURISTS of the bunmeat-and-cheese variety, there are burgers, and then there are burgers.

If you’re on a quest to find the “perfect” hamburger, you just may have come to the closest thing with Zinburger, the sleek eatery at the Biltmore Fashion Park.

Here, the typical burger is elevated to rock-star status, thanks to such finishing touches as manchego cheese, wild mushrooms and tomato marmalade.

Even the fries—which

include hand-cut, sweet potato and zucchini—are beyond the ordinary.

“Our truffle fries are what keep people coming back,” says general manager Ali Post. “They’re drizzled with truffle oil, Parmesan cheese and chives, and served with a truffle aioli that is absolutely divine.”

And while burgers and fries rule at Zinburger, their selection of salads are sides are nothing to sneeze at. Consider onion rings served with barbecue

sauce or a roasted chicken salad, which is “as beautiful in appearance as it is in taste,” says Post.

If you’re in the mood for a cold beer, cool cocktail or tall glass of wine, then pull up a seat at the bar, where the drink menu features 20 varieties of wine, 12 beers on tap, and a list of signature cocktails.

ZINBURGER

Biltmore Fashion Park 2502 E. Camelback Road 602.424.9500 foxrc.com

If you believe that burgers and shakes go hand in hand, then Zinburger is the place for you.

Flavors like creme brulee and salted caramel will delight you, while the Bars of Zin just may blow your mind. Made with chocolate ice cream, melted chocolate and praline flakes, this is one shake that's not messing around.

CAST-IRON SKILLET CORNBREAD

DIABLO CHICKEN PASTA DIABLO CHICKEN PASTA

GRILLED SHRIMP & GUACAMOLE TOSTADA BITES

CHANDLER (480) 893-7550 PHOENIX (480) 948-9010 SCOTTSDALE (480) 946-4171 TEMPE (480) 377-1170 www.Ztejas.com /ZtejasSouthwesternGrill

@Ztejas

IN ITALY, there are two things that lay at the heart of every Italian home: food and family. Throw in a dash of love and, well,

October 2012

l'amore italian restaurant

taste of the biltmore

22

everyday italian

you’ve got L’Amore Italian Restaurant, a quaint neighborhood eatery that welcomes you in like family.

Family owned and oper-

ated, L’Amore is all about the classics. Whether you’re nibbling on the Bruschetta L’Amore or savoring the buttery goodness of the shrimp scampi, you’ll feel as if you’ve been transported to a cozy kitchen in a villa nestled in the Italian countryside.

But to really feel l’amore, treat yourself to one of the restaurant’s pasta dishes. Spaghetti with meatballs, baked ziti with sausage, lasagna Bolognese, linguine with fresh clams, fettuccine Alfredo—they’ve got it all.

Those with a heartier appetite will want to dig right into one of L’Amore’s signature entrees like the chicken marsala, veal piccata, eggplant Parmigiana or the filet mignon aglio olio. Whatever you choose, you’ll know it’s made with love.

L'AMORE ITALIAN RESTAURANT 3159 E. Lincoln Dr. 602.381.3159 lamoreitalianrestaurant.com

happy hour

It's quittin' time and you know what that means...time to get happy! Thankfully, L'Amore has happy hour six—count 'em six—days a week. From 3 to 6 p.m. Monday to Friday, and 4 to 6 p.m. on Saturday, swing by to enjoy tasty nibbles and soothing spirits.

bruce brown catering

taste of the biltmore

a fresh approach But one thing that hasn’t changed, and that’s presentation.

“We strive for restaurant quality, which isn’t easy to do in catering,” says event manager Susan Lusson. “A beautiful display can make all the difference between a good event and a great event.”

BRUCE BROWN CATERING 15258 N. Cave Creek Road 602.222.6667 brucebrowncatering.com

catering with a cause For Bruce Brown Catering, it's not just about serving great food—it's also about being green. Through practices such as recycling, composting and using sustainable foods, the company is making sure to do their part in saving the planet.

23 October 2012

THE WINDS change are blowing in the world of catering. Where large, hefty portions were once the standard, today’s clients are looking for lighter, healthier alternatives.

“People are requesting things like bite-sized apps made with fresh ingredients,” says Bruce Brown, owner of Bruce Brown Catering. “Menus are getting more refined.”

A fixture in the Valley event scene, the company has catered their share of events, from business functions, to intimate dinners, to elaborate weddings. So they know firsthand the new trends, especially when it comes to ingredients.

“We use select purveyors and local meat suppliers,” says Brown. “The local producers can provide the freshest ingredients that are in season.”

It’s an interesting time to be National Bank of Arizona (NB|AZ). While their Wall Street competitors find themselves grappling with the challenges of the global economic crisis, NB|AZ has stayed true to its focus of stabilizing and growing Arizona. by A.S. BERMAN

October 2012

banking on the community

taste of the biltmore

24

NB|AZ invests its resources in more than 50 communities throughout the state.

“We all live, work and play in the communities we serve”, explains Jathan Segur, senior vice president of sales and marketing. “We have a vested interest in making sure Arizona does well because our clients are our neighbors and friends.”

With $4.3 billion in assets and 74 branches statewide, NB|AZ is big enough to lay claim to the title of largest community bank in Ari-

zona. And, as a presenting sponsor of Channel 12’s coverage of the 2012 Olympics, it aired commercial spots during the summer games that highlighted two highprofile clients, Pink Jeep Tours and Fox Restaurant Concepts.

NB|AZ invests its resources in more than 50 communities throughout the state, serving consumers, small businesses, nonprofits and commercial enterprises. In 2009, and again this year, the bank worked with Phoenix officials and local power companies to provide funding— about $25 million each year—for Solar Phoenix, a program that encourages residents to install solar energy-collecting systems on their homes. Not only did the project gain kudos and a personal visit from US Secretary of Energy Steven Chu, but it has also created more than 200 jobs and generated upwards of $35 million in economic impact, according to city officials.

But business talk comes to a halt when the Taste of the Biltmore rolls around. The annual event is a way for NB|AZ to connect with both the business community and the greater public. The bank regards the event as a true commu-

MEDIA

IN EDUCATION

away the night of the event as NB|AZ is intent on ducking out of the limelight so neighbors who’ve been away for the summer can reconnect, delectable dishes can be shared, and good times can be had before the busy fall social season begins. The bank pointedly declines to set up a booth or other official presence.

“We have employees who act as ambassadors and hosts of the event and make sure people have a good time, but it’s not a night to talk business,” Segur explains.

“It’s a night to visit with old friends and to make new ones.”

2008

SOURCE: NATIONAL BANK OF ARIZONA

2009

730

660

500

250 2007

2010

2011

25 October 2012

Taste of the Biltmore Attendees By Year (2007-2011)

1,002

by the numbers

taste of the biltmore

nity gathering with the feel of “an upscale block party.” Boasting one of the only round vault doors in the state, a conference center with its own ballroom, and stunning granite and marble architecture, the Taste of the Biltmore is a way to entice Valley residents to visit the community bank's campus nestled in the heart of the Biltmore neighborhood.

As for the benefit to the community, proceeds raised from Taste of the Biltmore are part of more than $1 million the bank donates to various causes annually. Talk of business is brushed

While Valley residents may have some sense of the social and economic problems facing their neighbors, few are in a better position to know what those needs are than the area’s dominant media company, Republic Media.

Since Eugene C. Pulliam snapped up The Arizona Republic, The Phoenix Gazette and the Arizona Weekly Gazette in 1946, the company has used its market leverage to tackle the region’s issues.

Through its media arm, the company illuminates critical issues through stories in the newspaper and on azcentral. com and 12 News; galvanizes legislative support with increased coverage; then actually does something about it through its charitable arm, Republic Charities.

This year, Republic Media is on track to give about $3.6 million in cash grants, according to Gene D’Adamo, vice president of community relations.

One of Republic Charities’ core initiatives is their Media in Education (MIE) program, which provides classroom technology grants to underserved schools throughout Arizona. This year’s Taste of the Biltmore will benefit the program.

“When you look at the disparity in education in the poor schools we have, technology is such a big differentiator, so we really try to focus on bringing technology, in whatever form that school needs, into those under-resourced schools,” D’Adamo explains.

In addition to classroom technology grants, MIE provides student content, lesson plans and teaching tools that help educators use the tremendous resources of The Republic and all Gannett media companies to teach language arts, social studies, math, science and more to area young people.

“Our feeling, like most companies, is that we all have to focus on education because that is the true equalizer,” says D’Adamo. “You’re never going to escape the cycle of poverty, and you’re never going to escape the unemployment issues if you’re not educated.” – A.S. BERMAN

tastemakers

Culinary Dropout 28 the wrigley Mansion 30 Mastro's 31 Lon's at the hermosa 32 the capital grille 35 True food kitchen 36 Adobe Restaurant 38 Donovan's 41

tas�emake�� ->#03 chef or restaurant name

True Food Kitchen

culinary dropout

October 2012

comfort zone

taste of the biltmore

28

cocktail conundrum

At Culinary Dropout, choosing a cocktail is tantamount to deciding on the Porsche or the Lamborghini. May we suggest The Persuasion, a citrus-based drink made with Plymouth Gin, yuzu, honey and Zipang Sparkling Sake. Served up, of course.

IS IT a bar or is it a restaurant? That, my friends, is the question.

Fortunately, the answer is both. At Culinary Dropout, the gastropub culture is alive and kicking, bringing diners the best of both worlds.

“Our food and cocktails are a huge part of what defines us,” says general manager Jason Brown,

who defines the cuisine as chef-driven comfort food.

“It’s all the things you want done, but with that extra touch.”

Take the fried chicken, for example. Brine dredged in buttermilk, tossed in homemade breading and drizzled with all-natural Arizona honey, this is some serious comfort food.

As for the cocktails, head mixologist Ian Nellsen says it’s all about having fun.

“Our El Matador, for instance, contains Hornitos Tequila, lemon juice, ginger agave syrup, St. Germain and orange bitters, and garnished with a flamed orange peel in front of the guest.”

The drink menu, much like the food menu, changes on a seasonal basis to incorporate what’s fresh and flavorful that time of year, says Nellsen.

CULINARY DROPOUT 7135 E. Camelback Road 480.970.1700 foxrc.com

“ZINFULLY

DeLIcIoUs”.

– Arizona Foothills Magazine

Gourmet burgers & salads, decadent shakes, cocktails

& wine.

Biltmore Fashion Park 2502 e camelback Rd

|

602.424.9500

(We offer FRee 2 hour self-parking validation)

e-club

| foxrc.com

WHEN IT comes to Arizona treasures, nothing stands out quite like the historic Wrigley Mansion. Perched atop a hill near the Arizona Biltmore Resort, the iconic home enjoys sweeping views of the Valley, making it the perfect place for a

headline ok? in history the making

October 2012

the wrigley mansion

taste of the biltmore

30

unique dining experience.

Joining the Valley landmark is executive chef Stephan Germanaud. Hailing from Bordeaux, France, Germanaud began cooking at the age of 11, inspired by his mother, a personal chef. At 13, he enrolled in

Caption TK here TK TK caption here.

Caption TK here TK TK caption here.

culinary school and the rest is history.

In his new role, Germanaud plans to infuse the menu with a Mediterannean-meets-California cuisine style.

“The menu will reflect lighter cuisine made, of course, with fresh, quality ingredients,” he says.

That freshness will be reflected in such dishes as striped bass with a Meyer lemon risotto cake and baby vegetables, and veal short ribs braised in a molé sauce and served with sweet potato polenta.

Germanaud also plans on special programs and events designed to familiarize the community with the Wrigley’s fresh, new approach.

“We want to be the place diners go for light, simple, affordable cuisine,” he says.

THE WRIGLEY MANSION 2501 E. Telawa Trail 602.955.4079 wrigleymansionclub.com

top toque

Executive chef Stephan Germanaud is no stranger to the Valley dining scene. With 23 years working at such dining institutions as The Phoenician and Vincent on Camelback, as well as his own restaurants in Scottsdale and Sedona, we'd say the Wrigley Mansion is in pretty good hands.

mastro's

a cut above taste of the biltmore

31 October 2012

“MASTERFUL.” When diners and food critics use this word to describe the cuisine at Mastro’s Restaurants, you’ll understand why this classic American steakhouse has enjoyed success since it opened its first restaurant in Scottsdale in 1999.

Since then, the Arizona Mastro’s family has grown to include City Hall and its sister restaurant Ocean Club, both of which opened in 2002.

For more than a decade, Mastro’s has been known for its premium cuisine served in a sophisticated, upscale environment. In honor of this milestone, Mastro’s is celebrating with a celebratory program that features special pricing on select cocktails.

Through December, patrons can enjoy signa-

ture cocktails, including the Lemon Drop, Appletini and Cosmopolitan, for $10 each.

In addition, on Oct. 10, the anniversary date of all three restaurants, guests will enjoy a complimentary warm butter cake, the signature Mastro’s dessert.

MASTRO'S CITY HALL STEAKHOUSE 6991 E. Camelback Road 480.941.4700 mastrosrestaurants.com

under the knife If there's one thing Mastro's is serious about, it's steak. Sink your teeth into the 22-ounce bone-in ribeye or steady yourself for the whopping 48-ounce double-cut porterhouse. Whatever you choose, you'll be treated to an experience that's definitely a cut above the rest.

FOR LON'S executive chef Jeremy Pacheco, fall is filled with the promise of a fresh, new direction for the iconic restaurant’s menu.

“As many locals know, Arizona doesn’t have the typical changing of the seasons,” he says. “But when it comes to produce, you can really see the change.”

From butternut squash

and pumpkin, to black kale and hearty greens, Pacheco attributes fall’s bounty to Arizona farmers and local purveyors who stock a hearty portion his pantry.

The ninth-generation Arizonan understands the importance of sourcing locally, from produce and cheese to wines and beer.

Most recently, Pacheco

has formed a relationship with the historic Hayden Mills in Tempe, who will be supplying the restaurant’s polenta.

LON's fall menu will feature a number of new dishes, including the Pork Belly “BLT” made with crisp pork belly, avocado, roasted tomato, pickled onions and sunflower sprouts.

LON'S AT THE HERMOSA

October 2012

Lon's at the hermosa

taste of the biltmore

32

nature's bounty

5532 N. Palo Cristi Road Paradise Valley 602.955.7878 hermosainn.com

native son Executive chef Jeremy Pacheco comes from a long line of Arizonans, many of whom were farmers.

In fact, growing up on his family's farm in Marana has given him the understanding and appreciation for local flavors, most evident in his artful cuisine.

STILL

MAD MEN AFTER ALL THESE YEARS.

Ed Lane, Founder circa 1962

Celebrating 50 years of great creative and brand building ideas.

ADVERTISING | PUBLIC RELATIONS | INTERACTIVE

Voted:

A BEST PLACE TO WORK | A MOST ADMIRED COMPANY 733 W McDowell Rd | Phx, AZ 85007 | 602.258.5263 | eblane.com

premium season

taste of the biltmore

41 October 2012

IN THE Valley of the Sun, the changing of the seasons can be as fleeting as time itself. But no matter, for when fall makes its longawaited appearance, local restaurants celebrate with new menus filled with the best of the season’s flavors.

“Fall is one of the best times to offer our guests seasonally-inspired menu options,” says executive chef Robert Nixon, who has been busy crafting new flavors in everything from soups and salads, to signature entrees.

And it’s not just the menu that’s getting a makeover.

At the bar, the mixologists at Donovan’s have created fall-inspired martinis and specialty cocktails.

What isn’t changing, however, is the exceptional service and dining experience Donovan’s is known for.

“Our world-class dining experience starts at the door with complimentary valet service and a courteous front desk staff,” says general manager Jenny Smith.

Once inside, guests are greeted by rich, imported mahogany walls, subtle

donovan's

lighting and rare Frederic Remington sculptures, making them feel transported to a different era, where impeccable and polished service is the order of the day.

DONOVAN'S 3101 E. Camelback Road 602.955.3666 donovanssteakhouse.com

critics' choice

While getting a great steak in the Valley isn't hard to come by, the critics have spoken when it comes to the best steakhouse. Donovan's recently took home the coveted title in azcentral's BEST 2012, which celebrates the “best of the best” in the Valley.

VALET PRIVATE PARTIES BELLMAN DOORMAN SHUTTLE DRIVER SERVICE

Headquartered in Arizona, American Valet has been serving the state for more than 30 years. American Valet has been repeatedly recognized for exemplary service and ranked as one of the best places to work.

8902 North Central Avenue Phoenix, Arizona 85020

602-861-9182

www.americanvalet.com

sweet endings Mojo Yogurt

nothing bundt cakes 44 cookies from home 47 mojo yogurt 50

THE WRIGLEY MANSION

THE WRIGLEY MANSION

Banquets

h

weddings

2501 e. teLawa traiL

h

h

corporate events

phoenix, aZ 85016

h

h

Lunch

602-955-4079

h

h

dinner

h

tours

wrigLeymansion.com

WM_TOB_half_page.indd 1

9/15/12 12:48 PM

Catering Cafe Cooking Classes

Creating delicious food presented in an artful way www.benedictscaterers.com

602.992.3337

cookies from home

name game

47 October 2012

WHEN YOU think of Tempe, there are some things that immediately come to mind: Sun Devil Stadium, Tempe Town Lake, Mill Avenue, and Cookies From Home.

Yes, the gourmet cookie company has been a Tempe instituion since it first opened in 1977. Thirtyfive years later, Cookies From Home is under new ownership and undergoing a dramatic rebranding campaign.

“This is the first time in the company’s history that we’re in a position to advance as a national brand,” says owner Corey Meiteen. “Our goal is to be more fresh, modern and youthful.”

The company isn’t the only thing getting a refresh;

sweet on cookies taste of the biltmore

In the world of gourmet cookies, developing new for flavors is just part of the fun. The other is naming them! Cookies From Home has created a batch of new flavors with such whimsical names as Mac the Nut, Hunka Chunka, Sugar Momma, and Cookie Monster.

so are the cookies themselves. The original eight flavors has grown to 15, and will include glutenfree and sugar-free options, as well as a full line of vegan cookies.

But look beyond the cookie and you’ll find a brand-new batch of confections including a line of rich, flavor-infused brownies.

“We have 12 new brownie flavors. Some are traditional, while others are more out-of-the-ordinary,” says Meiteen. “The flavoring is ‘stuffed’ inside the brownie, so when you open it, you can see the flavor.”

COOKIES FROM HOME 1605 W. University Dr., Tempe 480.894.1944 cookiesfromhome.com

counter culture soul food

mojo yogurt

October 2012

Mojo Yogurt isn't just about sharing the fro-yo love; it's also about spreading it.

The company donates 2 percent of all sales to charitable causes that affect the local community.

taste of the biltmore

50

IF PLAYING with your food is your idea of fun, then make a beeline for Mojo Yogurt, where fun is highly encouraged.

The self-service yogurt bar is a virtual playground for architects of their own sweet concoctions. More

than 28 flavors and a colorful buffet of unique toppings entice adventurous sweet-seekers with the possibility of out-of-this world creations.

Selections run the gamut from tart, fruits and classics, to exotics,

specialty and seasonal.

You’ll even find flavors of the non-dairy and low-fat varieties.

And when it comes to toppings, the sky’s the limit. Pile on the goodness with fresh fruits, crunchy cereals, delightful candies and even a few surprises.

Mojo Yogurt followers not only sware by its delicious goodness, but also by its health benefits.

Made with live and active cultures, the yogurt is said to help reduce the risk of high-blood pressure, increase metabolism, aid digestion and stimulate the immune system.

MOJO YOGURT Biltmore Fashion Park 2502 E. Camelback Road 602.840.5800 mojoyogurt.com

O’NEIL PRINTING RECEIVES 16 PIAZ PRINT AWARDS IN OVER 10 YEARS OF THIS PRINT EXCELLENCE COMPETITION, O’NEIL IS THE FIRST TO HAVE ALL ENTRIES SUBMITTED DESIGNATED AS AWARD WINNERS

THE PRINTING INDUSTRY OF ARIZONA AND NEW MEXICO’S ANNUAL PRINT EXCELLENCE COMPETITION PROVIDES A FORUM FOR RECOGNIZING THOSE COMPANIES THAT HAVE COMBINED CRAFT WITH TECHNOLOGY TO PRODUCE OUTSTANDING PRINTED MATERIAL. THE COMPETITION’S GRAND FINALE IS THE SELECTION OF THE “BEST OF” AWARDS. O’NEIL PRINTING RECEIVED 16 AWARDS OF EXCELLENCE—10 GOLD, 4 SILVER, 2 BRONZE. THOSE ENTRIES WENT ON TO BE RECOGNIZED FOR BEST OF SHOW AND NINE (9) BEST OF CATEGORY. HI-DEF OFFSET PRINTING | DIGITAL PRINTING | FINISHING | FULFILLMENT | LARGE FORMAT | ONLINE ORDERING

PRINT YOUR NEXT PROJECT WITH THE AWARD-WINNING TEAM AT O’NEIL PRINTING. LEARN MORE AT ONEILPRINT.COM OR CALL US AT 602.258.7789

oneilprint.com |

food + drink + joy HUNGRY FOR MORE? BITETHEMAG.COM ï‚­ COMING 2013