Honoring Prescott Area Women Leaders 3RD ANNUAL PRESCOTT AREA ATHENA AWARDS SEPTEMBER 18, 2022 3-5pm
Get your Tickets at PRESCOTTATHENA.COM Last year’s event was sold out! See page 35 for more information
Legado to Offer Live, Work, Play Lifestyle in Downtown Prescott Valley
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By Ray Newton, QCBN
ailed as a major economic change-maker in the Prescott Valley downtown area, Legado mixed-use multi-family apartments will add 329 units of housing when it opens in 2024. Located at the southwest corner of Florentine Road and Main Street, the complex has been in planning stages
for several years. It was approved by the Town Council of Prescott Valley Oct. 21, 2021, according to a spokesman for the Fain Signature Group (FSG), project owner. Legado is being marketed as unique. The gated community will feature a 5,000-square-foot rooftop restaurant open to the public and an 8,000-square-foot commercial lease space at ground level for businesses.
Other distinctive features include: N Covered parking with an additional 124 public parking spaces; N Electric vehicles charging spaces; N Swimming pool, poolside cabanas, spa and fitness center; N Two turf courtyards, BBQ pavilions and a dog-washing station. PV Town Manager Gilbert Davidson praised the new complex. “Legado will be a great addition to Prescott
Valley’s downtown. It will serve as a signature building with retail, restaurants and living opportunities. That investment will support existing and new businesses and other community activities in the downtown entertainment area.” Brad Fain, CEO of FSG, said none of the design plan was accidental. “We continue to research our state’s Continued on page 39
Rubs, Recipes Up In Smoke Lines form at new Chino Valley BBQ restaurant
A Jason Oubin serves up the BBQ sauces he’s created through years of cooking and competition. Photo by Kay Lyons
September 2022 | Issue 9 Volume 10
By Stan Bindell, QCBN
ndi and Jason Oubin have taken on the challenge of making great BBQ even better. In May, the couple took over Eric Vernier’s longtime Big Daddy E’s Smokin’ BBQ in Chino Valley, and they have renamed it Up In Smoke BBQ. The BBQ remains popular, as people stand in line, which sometime wraps around the small building, as they await this beloved food. Andi said for the most part, Up In Smoke has kept the same recipes as Vernier’s because that’s what people like. However, she emphasizes that they want to walk their own path, so they use their own twist with the recipes. Andi said they use Eric’s rub recipe, which is a salt savory rub, but they also use their own sweet rub. She said customers can order either and sometimes they order both for various plates. Andi and Jason had their own restaurants in Ft. Mohave and Bullhead City. “The most important thing is everything is homemade. The BBQ goes through the smoking process and we make the sides fresh every day,” she said. Big Daddy E’s was also known for its catering,
and Up In Smoke continues with that. Like Big Daddy, Up In Smoke is not open on weekends, so caterers need to pick up the food before closing on Friday and Up In Smoke will provide instructions for how to heat it up. In some case, Up In Smoke will deliver the food. “We’re taking on all orders that come our way,” said Andi. For the July 4th weekend, Up In Smoke provided 750 meals for the Williamson Valley Fire Department, which was providing meals for people who work in a mine. Andi and her husband have 25 years of experience in the restaurant business. They started with a small restaurant called The Shack in Bullhead City for two years before having a catering truck. “My husband and brother have done BBQ competitions, so they have fun with it,” she said. “My husband is self-taught with BBQ. We want to find out what everybody likes.” Andi said Jason also worked with multiple chefs over the years. And Jason trained with Vernier for a month before taking over the business. “We listened to what he had to say. He was here for years and he knew what people liked, so we adopted those practices,” Andi said. “But Continued on page 39