TG Magazine Prescott Valley | Fall 2021 | Taste of Central AZ

TasteA of Central

THE GIFT OF GAB

Jim Cabral talks food & fellowship in Prescott Valley

ELEVATED PLATES

Essence & modern American cuisine in Chino Valley

THE ART OF THE BREW

Building a better beer with Travis Smith in Prescott

Z

FALL 2021

TAL K I NG G L ASS M E D IA TM

delicious

bbq

Entire menu made from scratch

BA BY BACK R IBS SMOK ED CHICK EN PULLED POR K BURGER S CAT ER ING

three locations 804 N. Main St., Cottonwood 2970 N. Park Ave., Prescott Valley 6101 SR 179, VOC, Sedona

COLTGRILL.COM

CAST11.BUZZSPROUT.COM

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“

COOKING IS ALL ABOUT PEOPLE. FOOD IS MAYBE THE ONLY UNIVERSAL THING THAT REALLY HAS THE POWER TO BRING EVERYONE TOGETHER. NO MATTER WHAT CULTURE, EVERYWHERE AROUND THE WORLD, PEOPLE EAT TOGETHER. Guy Fieri

Photocredit: xxxxxxx xxxxx xxxxxx

”

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EDITOR'S NOTE There are many reasons why we wanted to cover food in this edition. For me, it’s because we’ve seen new culinary partners come to our region. These passionate people of the palate have brought a new sense of sophistication, experience and of course, taste. Newcomers to the plate have also upped the game of our established “fav” eateries and watering holes. As I witness keyboard warriors complain about growth in our region, I’ve never heard anyone complain about the great new restaurants in town. Oh, the irony. As a wise man once said, “With growth comes the grub.” I’ll vote for the grub and a proper martini. But, that’s just me.

At Talking Glass Media, we are upping the game for our customers. We have added a QR Code network to our print publications. Now readers can scan a code with their phone and be whisked away on the web for more information.

Using that QR code network, we launched “iDEALios” to connect businesses and consumers in the region. iDEALios, of course, is available both in print and online, and provides consumers deals and savings. Our flagship website, SignalsAZ.com was the first in the region to adopt “text-to-speech” technology so that readers could choose to read or listen to any one of our online articles. I’m very proud of that milestone.

We have also upgraded our outdoor media offerings with two new digital billboards in downtown Prescott Valley. Finally, we recently partnered with the Town of Prescott Valley to publish the town’s official recreation and events guide. Through people and partnerships, we are creating better experiences for all. We hope you enjoy this Fall Edition of TG Magazine, A Taste of Central Arizona.

Cheers!

-Guy Roginson, Executive Editor, Talking Glass Media, LLC 5

Our most important and cherished memories are often made when we gather around a table to share a meal. Whether it’s around your kitchen table at home or a table at your favorite local eatery, the act of sharing food and conversation is one of the most powerful ways we connect with one another. It is how we sustain our relationships, catch up with our loved ones, meet new people, and celebrate our major milestones and holidays.

Rooted in the past, yet ever evolving, every region has its own unique flavor. That flavor is reflected in favorite local dishes and Central Arizona is no exception. From tacos to tequilas, fresh baked bread to craft brewed beer, the foods we love reflect the people, history and future of our communities.

Those in the food and beverage industry have a deep appreciation for the food they make, the people they feed, and the communities they serve. From farmer to restaurateur, they genuinely care about their guests. You can hear it in their voices and taste it in their dishes.

The business of feeding people is personal, and they take their jobs seriously. Words like “connection” and “community” and “experience” are common refrains. You’ll also hear words like “responsibility” and “education” and “family.” They’re not just making a meal, or a drink, or a confection. They are connecting with their community, thrilled to be part of the memories made around their tables. And we are grateful for them.

-Angie Johnson-Schmit, Assistant Editor, Talking Glass Media, LLC

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CONTRIBUTORS JUNE 2021 • SUMMER

MERILEE RAYNOR Whether on the coast or in the heart of Arizona, Merilee Raynor has a passion for her animals and the western lifestyle. She loves hands-on projects and enjoying her local community.

Executive Editor Guy Roginson Assistant Editor Angie Johnson-Schmit Art Direction Dina Ponder

Contributing Writers Drew Desmond Merilee Raynor Janet Wilson Contributing Photographers Blushing Cactus Photography

DREW DESMOND Drew Desmond is Secretary of the Prescott Western Heritage Foundation, co-author of Murder & Mayhem in Prescott, and author of the Prescott, AZ History blog. PrescottAZHistory.blogspot.com

How to Reach Us 3001 N. Main St., Ste #2-B Prescott Valley, AZ. 86314 To Advertise 928-257-4177

TALKING GLASS MEDIA, LLC Publishing | Advertising | Marketing 2982 N. Park Ave., Ste F Prescott Valley, AZ. 86314 Tel: 928-257-4177 Email: Editor@SignalsAZ.com

JANET WILSON

Publisher Fain Signature Group 3001 N. Main St., Ste #2-B Prescott Valley, AZ. 86314

Janet Wilson is a passionate plant enthusiast and owner of Prescott Gardener. She loves to inspire and teach people how to grow successful, abundant gardens in the Central Arizona Highlands.

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Taste

AZ

of Central

TABLE OF CONTENTS

RESTAURANT DIRECTORY

RAFTER ELEVEN

2985 Centre Ct., Suite B • Prescott Valley, AZ 86314 928.227.2050 • RafterEleven.com

FALL | 2021

COLT GRILL

2970 Park Ave. • Prescott Valley, AZ 86314 928.277.1424 • ColtGrill.com

ESSENCE KITCHEN + BAR 1021 N. State Rt. 89, Suite 104 • Chino Valley, AZ 86323 928.925.3888 • EssenceOfAZ.com

BLACK BUTTERFLY ARTISAN CHOCOLATE 218 W. Goodwin St., Suite 102 • Prescott AZ 86303 928.227.3274 • instagram.com/BlackButterflyChocolates

Cover photo by Jeremiah and Tracy Scheffer of Blushing Cactus Photography.

FLOUR STONE BAKERY

2992 Park Ave., Suite C • Prescott Valley, AZ 86314 928.277.8197 • FlourStoneAZ.com

The local husband and wife photography team love bringing a passion for their craft - and the people and places they photograph - to every image.

ROSA’S PIZZERIA

2992 Park Ave., Suite B • Prescott Valley, AZ 86314 928.277.0633 • RosasPizzaria.com

Pictured on the cover (from left to right): Ashlee Mortimer, Gary Denny, Kim Blumstein, Igal Blumstein, Jim Cabral, Barry Barbe, Dawn Wasowicz, Skyler Reeves, Julia Ammon, Jason Ammon.

MORTIMER FARMS

12907 E. State Rt. 169 • Dewey-Humboldt, AZ 86327 928.830.1116 • MortimerFarmsAZ.com

WILD ARIZONA CUISINE

LAZYG BREWHOUSE

Pop ups. Interactive Campouts. Private Dining.

Chef Brett Vibber • facebook.com/WILDArizonaCuisine

220 W. Leroux St. • Prescott AZ 86303 928.445.2994 • LazyGBrewhouse.com

GABBY’S GRILL

EL CHARRO NORTE

2982 Park Ave. • Prescott Valley, AZ 86314 928.277.1787 • GabbysGrill.com

BIG DADDY E’S BBQ

380 W. Butterfield Rd. • Chino Valley, AZ 86323 928.515.2344 • BDEBBQ.com

2879 N. Arizona Trail • Chino Valley, AZ 86323 928.460.5869 • ElCharroNorte.com

EL GATO AZUL

316 W. Goodwin St. • Prescott AZ 86303 928.445.1070 • ElGatoAzulPrescott.com

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INDIGENOUS FLAVORS A brief look at the history of indigenous foods in Central Arizona.

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LOCAL CUISINE IN THE 1800 S Drew Desmond explores early settler fare in 1800s Prescott.

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RAFTER ELEVEN Dawn Wasowicz connects past and present in the most delicious way.

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Photocredit: Blushing Cactus Photography

ELEVATED PLATES

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PLATES IN THE AIR Restaurateur Skyler Reeves brings Rosa’s Pizzeria to Prescott Valley.

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FRESH, LOCAL, DELICIOUS Prescott Farmers Market brings farm fresh goodness to locals.

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A CUT ABOVE Chef Robert Barr trains the next generation at Sedona Culinary Institute.

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FIELD TO FORK Full circle farm-to-table family fun at Mortimer Farms in Dewey.

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WILD CUISINE

Essence brings modern American cuisine, with a twist, to Chino Valley.

Chef Brett Vibber brings foraged and wild foods to fine dining.

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HOPS & DREAMS Burgers and beer at LazyG Brewhouse are a retirement dream come true.

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THE ART OF THE BREW LazyG’s Brewmaster Travis Smith on how to build a better beer.

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TEQUILA & TRADITION Gary Denny continues a family tradition in Chino Valley.

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CONFESSIONS OF A SERIAL RESTAURATEUR Barry Barbe on the love of community and restaurant life.

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THE ART OF CHOCOLATE

THE GIFT OF GAB

7 WAYS TO PREP YOUR GARDEN FOR FALL

Tracy Taylor turns chocolate into edible art at Black Butterfly Artisan Chocolate.

Restaurateur Jim Cabral talks food, family and fellowship.

Prescott Gardener Janet Wilson shares tips to prepare your garden this fall.

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50 YEARS OF BAKING BLISS Fresh from the oven at Flour Stone Bakery with Igal and Kim Blumstein.

WHO’S YOUR BARBEQUE DADDY The secret is in the smoke at Big Daddy E’s BBQ.

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PRESCOTT VALLEY FALL 2021 RECREATION GUIDE Fall fun in Prescott Valley, AZ.

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A BRIEF

HISTORY OF

INDIGENOUS

FLAVORS IN CENTRAL ARIZONA -Angie Johnson-Schmit

LO NG BEFORE AMERICA N S ETTL ERS L A N D ED I N ARI Z O N A, SE V ERAL INDIG ENOUS P EO P L ES I N HAB I TED THE REG I O N .

P ER HA P S T HE MO S T W E LL-K NO WN IN DIGEN OUS GROUPS IN CEN TRAL ARIZON A AR E T HE Y A VA PA I . O T HE R T HA N A F EW BAN DS TH AT GREW SM AL L PL OTS OF CROPS , T HE Y A V APA I W E R E NO T FA R ME R S, BUT H UN TER-GATH ERERS. CEN TRAL ARIZON A’S C U I S I N E W A S A LS O I NFLU E NC E D BY OTH ER IN DIGEN OUS N ATION S F ARTH ER TO T H E N OR T H A ND S O U T H, B R I NGIN G OTH ER TYPES OF F OOD TO TH E REGION .

S O ME OF T HO S E FLA VO R S A R E STIL L F OUN D IN M ODERN ARIZON A CUISIN E. 10 TG MAGAZINE FA L L 2021

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uch of the land in Central Arizona was difficult to use for agriculture. Historically, many Yavapai followed a regular migratory loop to gather wild plants and fruits and game animals. The Yavapai diet included native edible fruits, nuts, seeds, and other plants. Sunflower seeds, hackberries, juniper berries, acorns, and walnuts were common food sources. While deer, rabbit, and quail were hunted, eating fish was considered taboo.

One of the most famous Yavapai dishes is roasted agave hearts. Many people today associate the spikey succulent, also known as a century plant, with tequila or agave syrup which is used as a sweetener. While other parts of agave are edible, the hearts were frequently used as a food source by the Yavapai.

Agave plants are found abundantly in Central Arizona.

The Yavapai would harvest the mature agave plants and trim them, much like an artichoke. The agave hearts would then be placed in a pit filled with coals, covered, and roasted for days.

Agave hearts have a sweet flavor, sometimes compared to sweet potatoes, and can be stored.

a batter of finely ground blue corn meal, water, and ashes. It gets its dusky blue color from the blue corn and ashes. A special piki stone, traditionally greased with lamb or goat brains, is heated over coals. The batter is spread by hand over the stone griddle in a paper-thin layer. The delicate sheets are peeled off the stone and rolled up.

Piki bread is an important and delicious part of traditional Hopi cuisine used for both everyday meals and ceremonies. The bread is crunchy, but the sheets are so thin they almost melt in your mouth. It tastes a bit like unsalted corn chips and is often eaten with stews, beans, and soups.

Another big influence on Arizona’s cuisine comes from indigenous groups to the south in Mexico. The Yaqui share a lot of food similarities with Northwestern Mexico and other Southwestern U.S. indigenous groups.

Their homeland is located near the Yaqui River in Sonora, but there are also communities located in Arizona near the border with Mexico.

THE YAVAPAI WERE KNOWN TO TRADE ITEMS, INCLUDING THEIR FAMOUS BASKETS, WITH OTHER INDIGENOUS GROUPS FOR FOOD.

According to Nicole Lucero, a member of the Yaqui tribe currently living in Yavapai County, the Yaqui were historically an agrarian society. They raised crops like corn, squash, and beans, with some heirloom varieties like tepary beans still in use today. The Yaqui also consumed a lot of seafood and freshwater fish, including oysters.

Their territory was extensive, ranging from the San Francisco Peaks in the north to the Gila River and Salt River in the south, providing ample opportunity to trade with their neighbors.

Cattle were not indigenous to Mexico, but the Yaqui did hunt and eat turtles, roadrunners, and quail, along with other game animals. Deer was both a common and sacred food.

Other foods that influenced contemporary Arizona cuisine probably originated from neighboring indigenous tribes, including the pueblo people to the north.

A MAJOR PART OF YAQUI COSMOLOGY, THE ANIMAL WAS CONSIDERED THE SOURCE OF LIFE THAT SACRIFICED ITSELF SO THAT THE YAQUI MIGHT LIVE. IN MODERN TIMES, DEER IS USED MORE AS A CEREMONIAL FOOD.

THE HOPI ARE FAMOUS FOR THEIR CENTURIES OLD PRACTICE OF “DRY FARMING,” MEANING THEY DO NOT IRRIGATE AND RELY SOLELY ON WATER FROM RAINFALL. They have been successfully raising drought tolerant varieties of corn, beans, and squash in small plots for generations.

Hopi piki bread, sometimes called “paper bread” is made from

Many indigenous flavors of Central Arizona had an impact on contemporary cuisine. While corn and beans are often associated with Mexican cuisine, these ingredients and many of our favorite dishes are rooted in the indigenous history of our state. From tequila to tacos, and the recent uptick in foods and drinks sweetened with agave instead of sugar, indigenous flavors still flourish in Arizona. u 11

LOCAL CUISINE IN THE 1800 S -Drew Desmond | Secretary, Prescott Western Heritage Foundation

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W

hen this area of Yavapai County was first being settled by Americans, food was expensive and difficult to procure. The Walker Party’s first winter of 1864 was particularly harsh.

They came to the area in search of gold, and they indeed found it, but gold is worthless when there’s no food to buy. Such was the case in Prescott that dreary and desperate winter and the only people who could save the small mining camp from starvation were the Miller brothers, of Miller Valley fame.

They were the teamsters of the Party, and the only ones equipped to go to California for food. Navigating a harsh trek, they persevered through dangerous Indian country and were able to complete the trip, providing food for a very grateful Prescott. From then on, they would always be considered heroes.

After that close call, more freighters were able to make the trip. Restaurants began to open, but were not specific in advertising their menus. Instead, they only promised “the best the market affords, cooked, and dished up in good style.” This often meant hunted game.

When an animal was procured, steaks were served first with successive meals ultimately deteriorating to “mystery meat” stews or meatloaves.

Prescott was also soon stocked by area homesteader farms and ranches, and by 1869 butcher shops were able to advertise the constant availability of beef, pork and “other meats” which usually meant wild venison, turkey and duck. Although meat could be purchased easily, and generally sold for what we pay today, the one exception was bacon. It was a delicacy at $15 a pound in today’s money.

However, the price of common kitchen staples was shockingly expensive in the 1860s. Translating prices into today’s dollars: butter would cost $25 per pound; five pounds of flour, $22; and a dozen eggs, $40! Coffee, tea and sugar cost the equivalent of $15 a pound. In 1869 the newspaper reported

tritious, most notably pinyon pine.

As the trade and mail routes became more secure during the Indian conflicts, food variety increased and prices decreased. There was now enough of a supply for Prescott businesses to sell wholesale. In 1871, Montezuma St. saw the opening of a French restaurant. The price of flour remained stubborn, however, as many area farmers grew fodder for horses instead of grain. The US Army/Cavalry surrounding the area were big consumers and offered cold, hard cash for livestock feed.

In mid-July, 1875, the Antelope restaurant had an industrial ice cream maker freighted in, and enjoyed a monopoly on the frozen confection for three years. They charged a high price, however, as a simple dish for dessert was the same price as the entire meal before it!

that “milk was scarce owing to the fact that many of our cows have gone with the Apaches, and have not yet come home.”

Locally grown fruits and vegetables were a bargain when the crop came in.

Otherwise, off-season availability, particularly around Christmas, was also expensive. Canning was not only popular, but for many, it was a must.

The land itself offered a bounty to pioneers, particularly in mid to late summer. Some of the edible fruits that still grow wild in Yavapai County include raspberries, strawberries, blackberries, elderberries, serviceberries, black cherries, manzanita, hollygrapes, and Arizona grapes. Many of these were preserved into jams and jellies.

The wild vegetables of Yavapai County include potatoes, onions, and spotted beans. Some seeds are edible and nu-

One man, Jules Baumann, had an oyster parlor in downtown Prescott and started selling ice cream in March of 1886. He also kept his establishment open in the wee hours of the morning after dances and other activities, offering a place to go after the main festivity. Late night “oysters and ice cream” became surprisingly popular.

So much so that Baumann, facing a mountain of empty oyster shells, decided to boil them into a brine and used that to produce oyster flavored ice cream! Initially, at least, the newspaper reported that it “was very popular.”

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Oysters were not the only seafood available. Grocers advertised codfish, salmon, mackerel, and even lobster, although these must have been canned.

Newspaper images courtesy of Drew Desmond

Finally, when the railroad made it into Prescott on January 1,1887, all commerce changed, including the food available.

Now anything that could be shipped by rail was; including fresh seafood packed on ice. The door to the world sprang open and all varieties of food became available at far more reasonable prices. u

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H Named after and located on property that is part of the historic Rafter Eleven Ranch in Prescott Valley, Arizona, the establishment offers a beautiful venue for guests to gather and relax over an espresso or glass of wine. For owner Dawn Wasowicz, Rafter Eleven is a way to honor her family’s history while also creating a comfortable place for the community to connect.

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H eaven RAFTER A LITTLE BIT OF

at

ELEVEN V

-Angie Johnson-Schmit

isitors can expect a warm welcome and delicious fare when they step through the doors, in line with Wasowicz’s ethos of creating a homey space for her guests. Rafter Eleven offers an eclectic mix of “easy gourmet” items ranging from jams and spices to aiolis and gift baskets available for purchase. Organic coffees and teas, wine, olive oils and infused Italian balsamic vinegars are available as well. These items make up the core of Rafter Eleven’s menu.

The espresso bar serves up fresh organic coffee, while tea drinkers have plenty of organic options to choose from. Customers frequently pair their java with one of Rafter Eleven’s fresh, homemade scones. Wasowicz noted that Rafter Eleven has become a popular stop for informal meetings or to catch your breath in the middle of a busy day. “We have business people from Phoenix who regularly stop here when they come up to Prescott Valley,” said Wasowicz.

The unexpected stars of Rafter Eleven are the extensive selections of olive oils and infused balsamic vinegars. Everything from their kitchen is made with their olive oils and balsamic vinegars, infusing their baked goods and dishes with unexpected, yet delightful flavors.

Photocredit: Blushing Cactus Photography

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Rafter Eleven makes their own bread and scones every day, from scratch. For those looking for a savory option, they also serve fresh bread with olive oil and seasonal bruschetta. Paired with a glass of wine from their sizeable collection, it makes for a lovely late afternoon or early evening combination.

Guests passionate about wine won’t be disappointed by the selection of wines from around the world.

Rafter Eleven offers an extensive array of wines from Europe, California, Washington State, South America, Portu-

“It’s so easy to Infused balsamic vinegars are used to create stunning scone flavor combinations like Persian lime with white chocolate and coconut, strawberry and basil, and blood orange with dark chocolate. Wasowicz loves the infused balsamic vinegars and enjoys introducing guests to the wide range of flavors available. She counts them as staple ingredients and uses them in her own home kitchen as a quick way to add flavor to her meals. “It’s so easy to make life delicious,” said Wasowicz.

She likes adding a splash of an infused balsamic vinegar to water or iced tea for an extra flavor punch. Evidently, water dissipates the vinegar taste, leaving only the infused flavor. Her personal favorites are strawberry, and blackberry/ginger, which she notes is very good in iced tea.

“We have small bottles with twist caps,” said Wasowicz. “I like

Photocredit: Blushing Cactus Photography

gal, Austria and Australia. They also carry their own signature wines, Limitless Amazing Blend and Limitless Chardonnay.

Guests can enjoy discovering new favorites with wine flights, wine by the glass, or by the bottle. Private wine tasting events are also available.

to carry a few with me so I can add it to my water or tea on the go.”

Wasowicz is also a big fan of the health benefits of balsamic vinegars. There are studies that suggest balsamic vinegar can lower cholesterol, promote healthy digestion, and reduce blood sugar. While these vinegars are slightly sweet, they are actually low in calories. At just 10 calories per tablespoon, the infused balsamic vinegars can add a lot of flavor without adding a lot of calories.

Rafter Eleven also hosts regular events, including a monthly “Paint and Sip,” where participants gather to enjoy a glass of wine and paint. The event includes an art instructor, canvas and easel for each attendee. For Wasowicz, it’s another way for her guests to connect in a relaxed yet lively environment.

For visitors who wish to learn more about cooking with olive

make life delicious.” oils and infused balsamic vinegars, Rafter Eleven offers regular cooking classes. During these classes, participants can watch live cooking demonstrations and enjoy a five-course meal tasting, and each course is paired with a wine. Best of all, students leave with several recipes to try at home. These popular classes sell out quickly, so early registration is recommended.

Wasowicz believes the kitchen is the heart of family and Rafter Eleven is an extension of that idea .

Bringing the community together to reconnect with each other while enjoying great quality drinks and food is something she loves to do. It’s important to Wasowicz that guests savor their time at Rafter Eleven, and she is delighted when they want to take a little bit of that magic back home to their own kitchens. u

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Essence Elevated Plates Served with Love.

-Merilee Raynor

Photocredit: Blushing Cactus Photography

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A drizzle of chile lime infused coconut cream pours over a plate of banana leaf wrapped sea bass. Beautiful dishes and beverages adorn every table while guests from across Arizona form a line out the door. As every patron here knows, nothing tastes quite as delicious as great food served by great people. For Julia and Jason Ammon, Essence Kitchen + Bar is the culmination of 30 years in the restaurant and food service industry. Over the course of their careers, the husband-and-wife team have crossed state and country lines to bring the best dishes, ideas and techniques to every guest’s plate.

Their curated bar menu is designed to appeal to those looking to pair a drink with their dinner, as well as those looking for innovative cocktail options to enjoy. Offerings from the bar highlight sustainable, women-owned wineries and winemakers as well as cocktails, craft beers and a variety of non-alcoholic options.

Over the past decade, the Ammons have been planning every inch of their restaurant. “We have been dreaming about it, writing the menu, and writing down what we wanted for a perfect restaurant,” said Jason. “Even going out to other restaurants, we have always looked for things that are great.” Every

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aspect of the restaurant, from the menu to presentation, is choreographed immaculately, bringing their 10-year dream of the “perfect restaurant” to Chino Valley.

LOVE OUR GUESTS, WE GENUINELY LOVE TO FEED THEM.

Jason and Julia are the embodiment of a couple who are great partners, both at home and at work. While Jason is the executive chef and food maestro, Julia handles the front of house duties and serves as maître d’ and restaurant manager. The pair impeccably complement each other. As their logo exemplifies, they are the yin and yang of the restaurant.

From a young age, Jason knew his path led to the kitchen. “I have been cooking since I was a little kid,” he said. “My mom says I have always been in and around the kitchen.” After working in restaurant kitchens as a teenager, Jason traveled south to Panama, an expe-

Jason Ammon

” rience still reflected in Essence’s current menu.

When he returned to the United States, Jason headed to culinary school in Santa Barbara, CA. He spent the next 30 years working as a chef at various restaurants in the Los Angeles area, including San Pietro’s, King’s Fish House, and Border Grill. While working at these establishments, Jason built his craft and trained under other chefs.

Photocredit: Blushing Cactus Photography

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ocated in the heart of Chino Valley, AZ, Essence Kitchen + Bar features an extensive American menu with inventive twists.

“We call it modern American cuisine,” explained chef Jason Ammon. “Heavy seafood, a little more elevated plates.”

These unique, elevated plates are comprised of sustainable seafood, local beef, free-range chicken and local, seasonal vegetables.

“ WE GENUINELY

“Every part of who I have

the best,” he said.

ing the front of house. Like Jason, Julia worked in multiple restaurants, including Taps Fish House and Duke’s in Huntington Beach. According to Jason, Julia “is just the sunshine in the restaurant.

Talk about a maître d’ who runs everything, knows everyone’s name, welcomes people. That’s her.” Julia makes Essence feel like home, but with a much better menu and service.

While Jason is coordinating the kitchen, Julia puts her expertise to use manag-

Born in the Quad Cities area, Julia is thrilled to be able to give back to the

been for 30 years, I have brought with me [to Essence]. It’s a combination of everything, the best of

community. Since opening Essence in 2018, they have jumped right into supporting Chino Valley and a variety of local charitable causes. They coordinate donations and support programs and organizations like the Pappas Foundation, the Lioness Club, and Chino Valley High School.

On a more personal note, Essence’s menu features a “Hot Shot Burger,” in honor of Julia’s nephew, Wade Parker.

Parker was a member of the Granite

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Mountain Interagency Hotshot crew who, along with 18 of his fellow Hotshots, perished fighting the Yarnell fire in 2013. Ten percent of the proceeds of every Hot Shot Burger sold is donated to the Wade Parker Foundation.

They also partner with Chino Valley High School’s culinary program and hire students for a start in restaurant employment. Jason and Julia love being able to “nurture the craft of the industry” and pass along their experience and insight to the next generation of restaurateurs.

Essence Kitchen + Bar is the materialization of Jason and Julia’s life work.

Integrating the experiences and wisdom from their lives has led the Ammons to construct a dynamic and creative restaurant with world class fare in their hometown.

Photocredit: Blushing Cactus Photography

From the carefully designed menu, to the beautiful yet comfortable atmosphere, Essence is love, served on a plate. In Jason’s words, “We genuinely love our guests, we genuinely love to feed them.” u

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Chef Jason’s

N’AWLINS BBQ SHRIMP SERVES

METHOD

MINUTES

DIFFICULTY

1

SAUTÉ

APPROX. 10

2/10

INGRED I EN TS

I NST RU C T I ON S:

1/2 oz. olive oil

• Place oil and garlic in sauté pan and heat until garlic is sizzling,

1/2 oz. garlic, peeled

but do not burn!

6 oz. shrimp

• Add shrimp to sauté pan and flash with sherry.

1 oz. wine cooking sherry

• Add Cajun seasoning and cook for 1 minute.

2 oz. tomato sauce

• Add tomato sauce, squeeze lemon quarters into a dish and add

1/2 oz. Cajun seasoning

to pan. Add green onion and sauté together for 2 minutes until

1/4 lemon

hot and shrimp is cooked.

1/4 oz. green onion

• Place 1/2 piece of garlic bread on a grill pan and cook until grill marks show and bread is warm.

• Plate cooked shrimp and arrange bread along rim.

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ART Chocolate The

of

-Angie Johnson-Schmit

F

or the past four years Tracy Taylor has been making sweet dreams come true for chocolate lovers in Prescott, Arizona. The chocolatier behind the handmade confections at Black Butterfly Artisan Chocolates has a well-earned reputation for excellence. From single source fair trade Venezuelan chocolate and unexpected flavor profiles to her meticulous presentation, Black Butterfly chocolates are luscious works of edible art.

Stepping into the shop is like walking into a chocolate wonderland.

Trays of beautifully arranged bon bons, mendiants (chocolate medallions) and chocolate bark line the shelves of the display case, while stacks of chocolate bars are arranged on the counter. Antique chocolate molds, gifted to Tracy by a customer, decorate the walls and displays of cacao pods and cacao beans remind patrons of the source of their favorite treats.

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Taylor, the one-woman chocolatier behind Black Butterfly, goes to great lengths to make sure her chocolates are beautiful as well as delicious. The bon bons are hand painted, the mendiants are carefully studded with fruits and nuts, and all of the confections are packaged in exquisite gift boxes. As Taylor put it, “aesthetics is important to me…because we eat with our eyes first.”

While Taylor includes some of the most popular chocolate flavors in her repertoire, she is a master of bringing unexpected flavors to her confections. The results are undeniably delicious. “I used to do things that customers would request,” said Taylor. “And I found when I did that, they weren’t really selling.” Her approach now is to make “what you don’t know you want,” and her customers love it. With carefully crafted flavors like lemon cheesecake bon bons and black mission fig with pink peppercorn mendiants, there are tastes to please every palate.

She credits growing up in Vancouver with her love of glob-

al flavors and inspiring her to develop her palate. “I do a nod to India by doing a bark with garam masala in it…a lot of those global flavors come from foods that I grew to like as an adult,” said Taylor. Many of her core ingredients, like the Vietnamese cinnamon she uses, reflect this passion for bringing the best flavors from around the world to her candies.

Photocredit: Blushing Cactus Photography | Lower photo courtesy of Shana Oh Photography

Perhaps her ingenuity shines brightest in her seasonal and holiday collections. For Father’s Day this year, she created two specialty collections with her father and stepfather in mind. In honor of her father, who loved beer and popcorn, Taylor created a traditional ale bon bon and paired it with a popcorn infused bon bon. “The popcorn was ground to a powder and emulsified with ghee, which is clarified butter, and then piped into a dark chocolate shell,” said Taylor.

Hot cocoa is a hugely popular seasonal favorite, and Taylor once again elevated the treat. For the past three years she has been making large hot chocolate ornaments hand-painted to look like an actual ornament. Filled with chopped chocolate, cocoa powder, and refined sugar, and packaged with a small bag of miniature marshmallows, they are an easy way to make hot cocoa. “Bring your pot of milk or cream to a simmer, pop your ornament in, stir, and voilá, you’ve got four six-ounce servings,” said Taylor.

Another big hit were the gifts with Mexican hot chocolate whisks, or molinillos. “You put it between your hands, and you rub and it turns these rings all around and froths your chocolate,” said Taylor.

The molinillos were sold with dark chocolate and a recipe for Parisian-style drinking chocolate, with a larger version that was packaged with a handcrafted terracotta hot

“Aesthetics is important to me… because we eat with our eyes first.”

For her stepfather, she did a play on coffee and donuts.

For the coffee bon bon, Tracy used a mold that looks like a Nespresso coffee pod and used Campgrounds tea and coffee with coffee liqueur. The donut bon bon was shaped like a ring donut and infused with a cake donut and white chocolate liqueur so it “tasted like an actual donut.”

For the Christmas and winter holidays, Taylor doesn’t just think about what flavors to make, but also finds ways to include gifts that have more lasting elements. Last year she created a charcuterie board gift set. “It was a five-piece bon bon collection that included our goat cheese lemon, our fig and port wine, pink peppercorn, Gorgonzola, and plum tomato,” she said. “And we packaged it on top of a beautiful, handcrafted cherry wood charcuterie paddle.”

chocolate pot and a recipe for Vietnamese cinnamon hot chocolate.

Last year’s twist was individual serving hot chocolate bombs. Instead of filling the bombs with hot cocoa mix, the Black Butterfly cocoa bombs were made of 61% dark chocolate and filled with chopped chocolate and marshmallows. “When you pour your heavy cream or milk in the mug, it explodes and the marshmallows float to the top,” said Taylor. “If you use heavy cream, it then becomes more like a sipping chocolate, which is like drinking a thick ganache.”

Valentine’s Day is, of course, a huge holiday for Taylor. This year was so successful for her that after the holiday “there wasn’t a stitch of chocolate anywhere in the 27

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She got serious about making chocolates when she moved to Naples, Florida. Inspired by her visits to the farmers markets in the area, Taylor invested in a portable generator and cold packs and began selling her wares.

Her customer base grew rapidly, and she soon found herself working as many as five different farmers markets a week.

After she got divorced, Taylor decided to move to Arizona. Her mother lives in Yuma, and Taylor first looked to settle and open a shop in the Phoenix area. She quickly decided that she was not interested in a return to big city life and turned her eyes farther north.

Photocredit: Blushing Cactus Photography | Boxed chocolates photo courtesy of Shana Oh Photography

Taylor had been to Prescott during previous visits to the state and fell in love with the “Main Street, USA” feel of the town. After looking at options, she chose a store location in the Old Firehouse Plaza. store.” While it’s a good problem to have, it also meant that she had little time to catch her breath before heading back into the kitchen. It takes Taylor four days to make her chocolates, and she had to close the shop for a week to rebuild her stock.

Taylor’s path to becoming a chocolatier has had several twists and turns. Her first venture into chocolate making began mostly for fun. She made bark recipes “where you melt the chocolate, you throw it in the fridge and it sets up.” Taylor hadn’t yet learned how to temper her chocolate, but she knew enough to use good quality ingredients like Callebaut, a Belgian chocolate.

With the move, she decided it was time to choose a new name for her business. Inspired by the Deniece Williams song, “Black Butterfly,” Taylor started researching black butterflies. Butterflies are associated with transformation and metamorphosis, while black butterflies are quite rare. “I felt what I was bringing to Prescott was unique to the area, and because I was starting over completely coming off of the divorce, I figured it was the perfect name,” said Taylor. And she was right. u

It wasn’t until she was working as a drive examiner for the State of Nevada that she turned her hand a little more seriously to making her chocolates.

“It really all started as a hobby,” said Taylor. “I just did it as an added supplement to my income, selling it to friends and family and coworkers.”

During her time in Las Vegas, she was introduced to Venezuelan chocolate. “Once I tasted it, there was no turning back,” said Taylor. “The flavor profiles were just incredible.”

It was also around this time that she bought her first book by the Belgian master chocolatier, Jean-Pierre Wybauw.

“That was my first chocolate book and that’s really where it all started,” said Taylor.

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Photocredit: Bluching Cactus Photography

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Bliss 50 years of

BAKING -Angie Johnson-Schmit

FLOUR STONE BAKERY IS PRESCOTT VALLEY, ARIZONA’S GO-TO BAKERY FOR FRESH, HANDMADE BREAD, DANISHES, PASTRIES AND CUSTOM CAKES.

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ow in its second year at the Prescott Valley Town Center location, Flour Stone has also become a local favorite for a quick breakfast or lunch. The husband and wife team behind Flour Stone, Igal and Kim Blumstein, have made it their mission to bring the best baked goods possible to the community, and they are succeeding.

Making good quality fresh baked goods is time and labor-intensive work. It’s not a job for night owls, as bakers get up well before the crack of dawn. Igal does all of the baking at Flour Stone and he wakes up at 2:30 a.m. to get to the shop by 3 a.m.

“First thing in the morning I make cinnamon rolls and pecan rolls,” he said. After proofing and baking the pastries for the morning, he stocks the showcase and grabs a quick cup of coffee. Bear claws and danishes, or “snails” as Igal calls them, top the list of most popular pastries.

Once his morning staff arrives at 6:45 a.m., Igal turns his attention to baking bread for the day. He usually makes four or five varieties of bread daily, including sourdough, marble rye, caraway rye, English toasting bread, and cinnamon raisin bread. On Fridays, he also makes hand-braided challah. Customers especially love Flour Stone’s sourdough and cinnamon raisin bread, with these two varieties frequently selling out.

While their bread is sold directly to walk-in customers, they also incorporate it into their café items. “We use those breads for our grilled sandwiches,” said Kim. “All of the bread that he makes, we sell, but we also use it in our menu.”

Several local restaurants, including Gabby’s Grill and The Squealing Hog in Prescott Valley, buy Flour Stone’s bread or hamburger buns for use in their own restaurants.

Before the start of the weekend, Igal begins baking the cakes and cupcakes. “Because a lot of our orders (for custom cakes) are toward the end of the week…we typically have a full day devoted to cakes and cupcakes,” said Kim. Besides custom cupcake orders for individuals, they also regularly make cupcakes for the popular arcade and children’s party venue, In the Game.

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Custom cakes are a relatively new addition to Flour Stone’s services. Their first wedding cake was made for their son’s wedding in 2018.

Kim noted that while she has worked in bakeries since she was 16, she didn’t start professionally cake decorating until years later. “When we started, I was kind of decorating and she watched and then she picked up a bag and started decorating also,” said Igal.

“And I learned that she is very, very talented and very artistic.” Playing to their strengths, Igal bakes the cakes, while Kim is in charge of decorating.

Igal has been working in bakeries for over half a century. He got his start working with his father at Cousin’s

was the manager,” said Kim. The couple married two years later.

After they started a family, they decided to move to Arizona. “My dad was originally from the Prescott area,” said Kim. After coming back for a wedding, Kim and Igal decided to move permanently to the area in 1998.

Igal took a job in the bakery at Safeway in Prescott. He went on to become bakery manager and worked in management at several Safeway bakeries in the area for about 12 years. After the Safeway bakeries stopped making their baked goods on premises and went to frozen, Igal and Kim decided it was time to open their own bakery in Mayer.

Flour Stone Bakery has that love of family baked into their pastries, bread and cakes. Igal and Kim are dedicated not only to their craft, but to the customers and community they serve .

His family immigrated to the United States from Israel when Igal was 11. He spoke no English when he first arrived, making school life difficult. He was so unhappy that he wanted to drop out. “My dad said, either school or work,” said Igal. “You don’t go to school, you have to get a full-time job.” It was an easy call for Igal and he chose work. While he loved working as a baker, his lack of a high school diploma bothered him. Ten years later, he took and passed the General Educational Development (GED) exam.

Igal tried his hand at a few other things, but quickly discovered he was happiest working as a baker. He met his wife, Kim, while working at a bakery in California. “I was his clerk and he 32 TG MAGAZINE FA L L 2021

The couple decided to call their bakery Flour Stone as a play on their last name. “In Jewish or German, ‘blum’ means flower, not flour, but flower, and stein is stone,” said Igal.

At the heart of Flour Stone Bakery was the desire to “do something together as a family,” said Kim. She went on to note that all of their children and their wives have worked at the bakery, as well as a niece and a nephew. “We had our niece’s graduation party at the bakery in Mayer…we had Ben’s (their son’s) birthday party there,” she said.

Flour Stone Bakery has that love of family baked into their pastries, bread and cakes. Igal and Kim are dedicated not only to their craft, but to the customers and community they serve.

When flour, sugar and yeast were hard to find in 2020, they stepped up and started selling those staples along with their baked goods. When Kim mentioned on her personal social media account that Flour Stone was having trouble finding eggs, their grateful customers returned the favor. “Such a huge outpouring of people that brought eggs to the bakery,” said Kim. “We have been very, very blessed and we don’t take any of that for granted.” u

Photocredit: Blushing Cactus Photography

Bakery in New Britain, Connecticut when he was 13 years old.

His first job was working as a “cleanup boy.” He came to work every day after school and set to cleaning the bakery and preparing dozens of cake and cupcake pans. He was quickly given more responsibilities, including frying the donuts and eventually taking over braiding the challah, a traditional Jewish bread made by braiding six strands of dough.

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Igal Blumstein’s

RASPBERRY SUSANS SERVES

METHOD

MINUTES

DIFFICULTY

12

BAKING

APPROX. 15

2/10

INGRED I ENTS

IN ST RU C T I ONS:

3 cups sugar

• Cream butter, sugar, shortening and salt together until smooth,

3 cups butter

mix in eggs and vanilla. Mix for two minutes on low speed.

3 cups shortening

• Add in dry ingredients and mix for another two minutes.

2 tbsp. salt

• Roll dough into 2-inch diameter log shapes and refrigerate

9 cups cake flour

overnight. You should have approximately 4 logs.

1 tbsp. baking powder

• Remove from refrigerator and cut dough into 1.5 oz pieces.

3 eggs

• Press thumb into center of dough to form a well. Dipping thumb

Raspberry or desired fruit filling

in water will help to not stick to the dough.

• Fill with raspberry filling or any desired filling.

• Bake for 9 minutes at 350°.

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Photocredit: Blushing Cactus Photography

S

P LA T E

Food photos courtesy of SKyler Reeves

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THE

A

R I

-Angie Johnson-Schmit

Skyler Reeves has a lot of plates in the air. The local restaurateur is in the process of expanding by opening a second location for Rosa’s Pizzeria in Prescott Valley, Arizona. He plans on bringing the same great menu to the new location, as well as opening a patio for an outdoor dining option.

The popular Italian restaurant is slated to open their doors in the Prescott Valley Town Center this fall.

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While the new Rosa’s Pizzeria is his first foray into the Prescott Valley food scene, Reeves is no stranger to the restaurant business. Reeves also owns and operates the popular foodie destination, The Barley Hound, as well as The County Seat, Taco Don’s and La Planchada.

His restaurants feature different types of food and décor, but the notion of great food in a carefully planned setting is a common thread among them all. “The thing I’m most passionate about is bringing people together and showing them a good time, and that almost always involves food and drink,” said Reeves. “We’re social creatures. That’s what makes us human, and I just love creating those spaces for people.”

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Photocredit: Blushing Cactus Photography

osa’s Pizzeria has been a favorite among locals for over a decade, and for more than just their excellent pizza. The original owners of Rosa’s built a dedicated following for their homemade Sicilian and Southern Italian dishes, including classic favorites like chicken marsala, eggplant parmigiano and their specialty homemade lasagna. When Domenic and Rosa Anzelmo were ready to sell, they found a willing and eager buyer in Reeves. Already a fan of Rosa’s, it was no hardship for Reeves to meet their condition that nothing be changed.

“

THE THING I’M MOST PASSIONATE ABOUT IS BRINGING PEOPLE TOGETHER AND SHOWING THEM A GOOD TIME, AND THAT ALMOST ALWAYS INVOLVES FOOD AND DRINK. WE’RE SOCIAL CREATURES. THAT’S WHAT MAKES US HUMAN, AND I JUST LOVE CREATING THOSE SPACES FOR PEOPLE. Skyler Reeves

”

The entrepreneur got his start in the food and beverage industry at an early age. “Looking back, I was really enamored with the whole thing as a young guy,” said Reeves. He was hooked and proceeded to work his way up. “One thing led to another as I became a manager, then a general manager, then a director.” It was clear to Reeves that restaurant work wasn’t just something he enjoyed; it was also something he could turn into a career.

When Reeves moved to the area from Michigan about eight years ago, he already had 25 years of experience under his belt. He took what he had learned and immediately jumped into the local restaurant scene.

Reeves credits his time in the industry as well as a couple of mentors for giving him a solid foundation in how to run a restaurant, from the kitchen to the books.

Reeves has an interesting approach to choosing what kind of food or style of dining he features when looking for a new venture. “A lot of operators make the mistake of getting set on a certain type of restaurant and then going to look to open that restaurant,” said Reeves. “I look for real estate first.” From there, he comes up with a concept.

He acknowledges that his approach is “backwards from a lot of people,” and noted that when he saw the space in the Burmeister building in downtown Prescott, he was struck by how huge the space was. Bearing the size in mind, Reeves quickly realized the need to cast a wide net for The County Seat. “I needed something that was going to…hit for a lot of reasons and for people to be able to come there for a while.”

One answer for that was to serve high end coffee.

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He also looked around to see what other kinds of restaurants were in the area. “I looked at the other offerings in town and there was nothing like a quick healthy sandwich or salad,” said Reeves. He uses this same methodology for all of his restaurants, although some of them, like the taqueria and tequila bar La Planchada, are definitely more niche. It all comes back to the space and what Reeves believes will work best within those parameters.

2020 was a difficult year for the food and beverage industry, but Reeves faced the adversity head on. Creative problem solving became an even bigger necessity and Reeves and his team leaned into it. Their solutions ranged from chalkboard menus and curb-side delivery to more tech-based approaches like paperless menus, online ordering, and mobile application (app) integration. Some of these proved so successful that Reeves plans to continue using them.

One of the solutions that will be used going forward for some of the restaurants is paperless menus. Reeves pointed out that an advantage is the ability to make menu changes on the fly. For other ventures, there will be a return to physical menus. “At Rosa’s, we are happy to have our regular menus back,” said Reeves. “I don’t always like looking at the phone, it just depends on the situation.”

Online ordering was already in place at Rosa’s Pizzeria, and they understand the benefits.

“More and more people are ordering online and are enjoying it,” said Reeves. They have moved forward with integration with third-party delivery apps, although they are still working through how to make it work best for them.

While Reeves has no problem with delivery apps such as Door Dash, Uber Eats, or Postmates, he pointed out that it is easy for customers to think they are directly ordering from Rosa’s when they are not. The issue for the restaurant is that it can cause customer confusion and that these apps get a fee for orders placed through them, whether the restaurant has entered into an agreement with the app or not. “There can be an upside to it (ordering for delivery through apps), you just don’t want them taking over,” said Reeves.

One of his most successful ideas has been to offer eligible employees 100% tuition reimbursement to Yavapai College.

According to Reeves, employees who have worked an average of 32 hours a week are eligible after 60 to 90 days of employment.

The tuition reimbursement program has been hugely successful. “We’ve gotten a big influx of applicants from all over the country,” said Reeves. “We really want it to be a longterm solution.” Even without the additional stressors of a widespread staffing shortage, there tends to be a high turnover rate in the restaurant business. What Reeves is hoping to achieve is staff continuity. He plans to keep working with Yavapai College to attract students who may already be enrolled at the college and are looking for a job while they complete their education.

Reeves is a man who is constantly working to up his restaurant game. Whether it’s the menu, the décor, restaurant staff or the more elusive energy and vibe of each establishment, he is not one to settle for “good enough.” Judging from his large and loyal foodie fans, it’s a winning strategy that leaves his patrons hungry for more. u 40 TG MAGAZINE FA L L 2021

Photocredit: Blushing Cactus Photography

It’s no secret that staffing restaurants has been difficult in 2021. Reeves took an equally pragmatic yet creative approach to meet that challenge. “I tell my managers we want to attack our biggest problems with the buckshot approach,” he said.

The Barley Hound’s

FRESH CEVICHE

with Housemade Green Curry, Strawberry & Grapefruit

SERVES

METHOD

MINUTES

DIFFICULTY

4

MARINATE

90

6/10

GREEN C UR RY

I NST RU C T I ON S F OR C U RRY:

2 cups cilantro, leaves & stems chopped

• Place liquids into a food processor or blender.

2 cups mint, leaves & stems chopped

• Add remaining curry ingredients and blend/puree until smooth.

2 cups basil, leaves & stems chopped 3 Thai chilis OR 1 serrano chili,

I NST RU C T I ON S F OR C E V I C H E :

sliced thin, deseeded

• Dice fish or shrimp into small pieces.

2 green bell peppers

• Stir into citrus juices.

2 oz. ginger, rough chopped

• Place in refrigerator and let rest for 1 hour.

4 stalks lemon grass

• Stir ingredients and strain out juices.

1 bulb of garlic, skin removed (1) 14 oz. can of coconut milk

I NST RU C T I ON S F OR F RU I T MI XT U RE :

1/2 cup water

• Chop all ingredients and mix in a bowl.

• Refrigerate until ready to serve.

CEV I CHE 1-1 1/2 pounds seasonal fish or shrimp

PLAT I N G :

1/3 cup lime juice

• Spoon 1 oz. of green curry on plate or in a bowl.

1/3 cup lemon juice

• Place about 1/4 cup (or more) of strained ceviche in center.

1/3 cup orange juice

• Top with fruit mixture and serve with tortilla chips.

Photo courtesy of Skyler Reeves

F RUI T MI XTUR E 1 lb. strawberries, washed, stems removed, sliced and small diced 1 grapefruit, skin removed, sliced and small diced 1 jalapeno, seeds removed and small diced 10 mint leaves, finely chopped Juice of 1 lime 41

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Local DELICIOUS FRESH

-Angie Johnson-Schmit

The Prescott Farmers Market (PFM) has been connecting area residents with local, straight-from-the-farm produce, eggs, meat and flowers for nearly a quarter century. Prescott, Arizona native Kathleen Yetman was just a teenager when the market first started in 1997. Today, Yetman is the Executive Director of PMF. She has overseen some big changes in the market that now features nearly 60 vendors, including over 25 farms, food and drink vendors, and a few craft vendors.

Photocredit: Blushing Cactus Photography

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he market has become a favorite Saturday morning event for many families. With the variety of food and live music, it’s become a great venue for people to socialize with friends and neighbors while they shop. It also offers an opportunity for patrons to meet and talk to the farmers and ranchers who grow the food they purchase. For Yetman, giving people a real connection to both their community and to the food that ends up on their dinner plates is deeply satisfying.

After several years at Yavapai College, the market relocated in 2020. “It was actually really a blessing in disguise because the lot we’re at right now, Yavapai Regional Medical Center at Dignity Health, is just fantastic,” said Yetman. The new Miller Valley Road location has made it easier for locals to find the market and has given the market room for more vendors.

“This has been a huge boost for us,” Yetman agreed.

The market has a variety of foods available, including micro greens, seasonal fruits and vegetables, chicken, eggs and beef. It’s also a great place to pick up a beautiful bouquet of fresh flowers from local flower farms.

PFM has insisted on keeping the market focused on local farming and agriculture, with preference given to farms located in Yavapai County. With so many farms and ranches operating in Chino Valley, Paulden and Williamson Valley, it hasn’t been difficult.

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The market has also expanded to Chino Valley, opening the third Thursday of every month for Chino Valley residents.

“You know, some people can’t make it on Saturdays,” said Yetman. “And so we really wanted to have another opportunity for people to come in and access food.” She acknowledges that smaller markets can be a challenge, but noted that PMF is committed to finishing the season and is working to grow the farmers market in Chino Valley.

In addition to the weekly market in Prescott, Prescott Farmer’s Market also has developed some other community programs like Feed Your Neighbors.

The philanthropic program started in March 2020 as a way to address food insecurity in the community. “Obviously

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there’s been food insecurity for a long time, but I think it really became visible (in 2020),” said Yetman. Simply put, individuals donate money to PMF, who then turn around and purchase staple foods like bread and eggs from local farmers and ranchers. “We work with community partners like the Baghdad food bank and others to get those boxes of food to people who need them,” said Yetman. It’s a simple idea that has proved to be so popular that PMF decided to make it an ongoing philanthropic project. People interested in supporting Feed Your Neighbors can donate through the PMF website.

Another project is the Community Compost program. PMF collaborated with the City of Prescott to apply for a grant, which they received. Launched in March of this year, it is another simple, yet effective idea. Compostable kitchen scraps are collected from four local restaurants, BigA, The County Seat, La Planchada and Nick’s Feed Your Face every week.

They also collect sawdust from local wood shops and coffee chaff from a local coffee roaster. Local residents can bring in their compostable kitchen scraps using a bucket exchange system.

“Every Sunday morning we have a ‘salad’ day,” said Yetman.

“It’s putting all the food scraps together with the wood chips and sawdust and leaves or straw or whatever we have.” Volunteers donate three hours of their time to show up and help work the compost piles. Once the compost is ready, it’s given

Photocredit: Blushing Cactus Photography

In an effort to keep the craft products in line with their local focus, the market has strict guidelines and rules in place for the processed food offerings and skincare products. “You have to use 10% Arizona grown ingredients in every food you make,” said Yetman. For other craft products, the required amount of Arizona grown ingredients is even higher at 80%.

back to the community volunteers for their home gardens.

Because the compost piles are started at different times, there will be compost ready on a rolling basis.

The newly launched Seed Library is another way that PMF is supporting local gardeners. The idea came from a conversation between Yetman and Janet Wilson, owner of Prescott Gardener. Martha Baden and Ruthie Hewitt at the Prescott Public Library were happy to give the Seed Library a home.

The market purchases seeds and volunteers count them out, put them in envelopes, and seal and label them. “The exciting thing is that we have engaged a couple of farmers and gardeners in saving seeds,” said Yetman. Library card holders can go into the main branch of the Prescott Public Library and, unlike other library materials, check out and keep the seeds to use in their own gardens.

Yetman has other big goals for the market and has just written a grant to help develop food hubs. The idea is that PFM “would aggregate produce and we would wholesale it, or be

that conduit to wholesaling for our farmers because they just don’t have the capacity to do it,” said Yetman. As she pointed out, “You need them on the farm… doing what they’re good at and we’ll do what we’re good at.”

For Yetman, the Prescott Farmers Market is a labor of love.

Now in her seventh year as Executive Director, she is just as passionate and committed to connecting the local community with local farm and agriculture as ever. What keeps her excited about her job is “I have a three-year-old and a fiveyear-old,” she said. “Doing things for them and thinking about what our community could look like when they’re older is one of the things that really keeps me going.” u 45

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Location: Dignity Health | YRMC Miller Valley Parking Lot 900 Iron Springs Road Prescott, AZ 86301

Hours: Every Saturday now through October 30, 2021 7:30am - 12:00pm

Photocredit: Blushing Cactus Photography

PrescottFarmersMarket.org

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Photocredit: Blushing Cactus Photography

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A ABOVE -Angie Johnson-Schmit

C

hef Robert Barr, Program Director at the Sedona Culinary Institute at Yavapai College, has a sincere passion for sharing his culinary skills with students.

From kitchen prep to plating, he loves teaching people the entire process to help prepare them for a career in the food and beverage industry.

The Sedona Culinary Institute offers a certificate degree program in Culinary Arts Fundamentals and is launching a Baking and Pastry Certificate program this fall.

Photocredit: Bill Leydon

Students enrolled in the culinary arts program learn all the core skills needed to work in the restaurant business. The coursework is a hybrid of online lectures, chapter readings and homework, combined with in-person labs. This gives students the opportunity to focus on putting that online education into action with hands-on learning.

In addition to a world class chef leading the program, the facilities are state-of-the-art. Housed at the former Zaki Gordon Film Institute location, Yavapai College renovated the buildings, spending over two million dollars on the Culinary Institute’s professional kitchens. This allows the students to learn

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in as close to a professional environment as possible.

The goal of the program is to prepare students for the workplace. To that end, they are working to provide real world experience for their culinary students. “We’re taking over the cafés in both campuses here on this side of the mountain, the Verde Valley campus and the Sedona Center,” said Barr. They are also starting a new culinary practicum designed to get the students working in restaurant kitchens. “We’ll be able to train them even better to work in the industry because there isn’t a day that goes by where I don’t get a call or an email or a text with somebody looking for someone in the industry,” said Barr.

The Sedona Culinary Institute attracts a variety of students.

“We have adults that are changing careers,” said Barr. “We have professionals that want to hone their skills. We have individuals that want to get into the career that never had touched a knife.” In addition to the adult students, Yavapai College has partnered with Valley Academy for Career and Technology Education, a Cottonwood, Arizona high school focused on helping students prepare to enter a trade.

For Barr, it is very much a feeling of having come full circle, as he credits a high school trade program with giving him the skills and confidence to pursue his career in the hospitality industry. He gets satisfaction from being able to help those students and clearly remembers his own experiences as a high school culinary arts student. “I know right where they are and what they’re doing and how they feel, and what they’re excited about, what they’re scared about,” he said.

Especially for the high school students, Barr feels the program offers important life skills beyond the kitchen. “We teach them or at least inform them how important it is to be on time,” said Barr. He helps students understand that showing up late or not showing up at all impacts everyone they work with as well as the success of the business. And, of course, knowing your way around a kitchen is an important life skill for everyone.

Barr gets excited when his students discover they have an unexpected talent. He recalled one high school student who did not do well the first semester. “I was honestly not going to have him come back for the next semester,” said Barr. He was glad he changed his mind when they started the second semester and got into baking.

Part of the second semester’s mid-term exam was to crumb-coat a cake, cover it, and use four different frosting piping styles. “Once he put his hand on a bag of buttercream

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and piped out a rose, it was remarkable,” said Barr.

“And he piped another one. Beautiful.” Barr keeps that student’s cake in the freezer and pulls it out to show other students in the program. “You know what he’s doing now?” asked Barr. “Frosting cakes and making big money.”

Throughout his career, Barr has always loved to teach.

From working as an instructor for corporations, to teaching at art institutes, he enjoys sharing his skills and knowledge with students. “It’s 40 years, but half of my career has been teaching,” he said.

His interest in cooking started at home. His mother made a lot of casseroles to feed the family of nine, but it was her desserts that inspired Barr. “She made these brownies that were out of

this world and that really kind of triggered it for me,” he said. “I got really good at making chocolate chip cookies as a kid, without a recipe.”

Photocredit: Bill Leydon

In eighth grade, those chocolate chip cookies changed the course of his life. During a meeting with his school counselor, Barr mentioned his cookie making abilities. It just so happened that a brand-new trade school program in nearby Boys Town, Nebraska had started. Only six students were chosen from his school and Barr was one of them. Every day during high school, Barr traveled to the trade school to learn culinary arts. “I was extremely fortunate to be able to learn the things I learned and went on from there,” he said.

After high school, Barr got a job at a steakhouse in Omaha. He quickly moved on to take his first sous chef position. When he got the call that he was hired, Barr “honestly had to look up what sous chef meant.” He knew it was a huge step up and was thrilled to be working as essentially the second-in-command of a large kitchen.

Barr was immediately faced with a challenge. He had fibbed when he applied for the sous chef position and said he could do ice carving. Instead of throwing his hands up in defeat, he

called on his art skills and made it happen. “I have the pictures of it,” said Barr. “I show my students and…they weren’t terrible.”

In a bit of serendipity, that ice carving led to meeting the woman he would marry. “I was kind of chipping away and my wife was a restaurant manager…and that’s how we met.”

Barr often met his career goals ahead of his self-imposed schedule. “I always said I’d be a certified (with the American Culinary Federation) chef when I was 35,” said Barr. “Well, that happened in my mid-twenties.” After putting in some time as a sous chef, Barr decided he needed more education and went to culinary school in France. He went on to become the corporate chef for the Union Pacific Railroad, open his own restaurant, and cook for celebrities and professional sports teams like the San Antonio Spurs.

He is still amazed by “the things we can accomplish if we say yes,” and tries to impress the power of “yes” on his students.

Ten years after that first ice carving, he found himself assisting the American Culinary Federation international ice carving team that won the world championship. He believes it is important for his students to understand that “there’s so many different facets and different places that you can go in the hospitality industry.” Chef Barr is a living testament to that fact. u

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Robert Barr’s

CHICKEN OLIVIA

A dish created by Chef Barr for Olivia Newton-John

SERVES

METHOD

MINUTES

DIFFICULTY

2

SAUTÉ

APPROX. 30

3/10

I NGRED I ENTS

INST RU C T I ON S:

(2) 6 oz. chicken breasts

• Sauté chicken breast in olive oil to just the point of “doneness”

2 tbsp. extra virgin olive oil 4 garlic cloves

165 degrees. Remove from pan and keep warm.

• In the same sauté pan, add all other ingredients and sauté for

4 oz. green onion, chopped small

5-8 minutes until vegetables are warmed, but with good texture

4 oz. hearts of palm, 1” cubes

and color. Note: While chicken is resting, there will be juices left

4 oz. artichoke hearts, quartered

in the plate. Add those juices to the vegetables.

2 Roma tomatoes, chopped large

• Plate the cooked chicken breast with your choice of rice pilaf or angel hair pasta.

• Divide the cooked vegetables. Add vegetables on top of the chicken breast and serve.

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Fain Signature Group has been here for generations, and will work with the community for generations to come.

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to FIELD -Angie Johnson-Schmit

Perhaps most famous for their annual Pumpkin Festival and Corn Maze event, Mortimer Farms has been offering up acres of family-friendly activities, food, and fun for more than a decade. Located in Dewey, Arizona and named after the family that owns and operates it, Mortimer Farms is committed to sharing farm life with locals, with an eye to fostering a strong community connection between the land and the food that ends up on our tables.

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FORK T

A T AN Y GIVEN TIM E OF T HE YEAR, GUESTS WIL L FI ND A WIDE VARIETY O F TH IN GS TO DO AT TH E 60-ACRE F ARM . IT IS AN A C T IVEL Y WORKIN G F ARM , B U T IT’S M ORE PL AY TH AN W ORK F OR VISITORS.

After enjoying the grounds and activities, guests can head over to the Windmill Kitchen restaurant and taste some of that delicious farm fresh food on site.

Chef Brett Vibber and his crew serve up dishes every weekend at the Windmill Kitchen. Made with fresh fruits and vegetables from Mortimer Farms and beef, pork, chicken and turkey from their nearby ranch, they are commited to field-to-fork cuisine.

Photo courtesy of Mortimer Farms

he Pumpkin Festival is an annual fall favorite for locals.

Families come to the farm to pick out their pumpkins and enjoy a range of activities. “We have shows, and entertainment, and fall food,” said Ashlee Mortimer, Chief Marketing Officer at the farm. She pointed out that they also have, “fire dancers at night and barn dances and karaoke and the corn maze… all of the things that make fall really special, we include in the festival.”

Games and farm-inspired rides are scattered throughout the farm park area and are hugely popular with families with children. From farm animal encounters to picking your own seasonal fruits and vegetables straight from the field, there is something for everyone.

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Mortimer Farms keep their Country Store and Bakery stocked with produce and berries, as well as preserves, jams, salsas, pickles and candied jalapeños.

In addition, the store carries essentials like pasta, rice, beans, coffee, and tea, as well as frozen prepared foods like pot pies, lasagnas, and shepherd’s pies.

These prepared foods are made with farm ingredients by the same chef and staff behind the Windmill Kitchen restaurant.

It has also become a popular location for weddings, birthdays, and corporate events. There are four different on-site venues to choose from. The Barn and the Grove venues are popular for formal events. The Barn is an indoor/outdoor venue, with one side of the building opening out onto a large patio. The Grove is an outdoor venue with a pergola and large patio encircled by 100-yearold trees.

Located in the midst of farm inspired games, rides and activities, the Camp58 TG MAGAZINE FA L L 2021

fire and Farm Park venues are popular for less formal events including birthday parties and baby showers. Mortimer Farms has a full-service approach to events hosted at their venues. They include farm-to-table catering and staff, as well as handling table, chair and linens rentals with their venues.

T HE FARM IS VERY M UCH A F AM IL Y AF F AIR. A S HLEE M ORTIM ER, TH E E LDEST DAUGH TER OF O W NE RS GARY AN D SH ARL A MO RTIM ER, SPEN T H ER C HI LDH OOD GROWIN G UP O N MORTIM ER F ARM S. She was in middle school when her parents, who already had years of agriculture and ranching experience, were approached to take over the farm.

Once home to Young’s Farm, the land had been sold to a development company. When that development company was unable to get their project off the ground, the property languished and began to fall into disrepair. The family agreed to lease the farm, with the understanding that they would open it to the public and improve the property. The Mortimers lived up to that promise and made steady improvements.

They also quickly realized that the best way to make sure the farm was successful was to diversify. The farm grows over 40 varieties of berries and vegetables, but they also have cattle, hogs, chickens and turkeys. “Really it’s a full circle,” said Ashlee. “We have all of that agriculture side of it, where we grow and raise food, and then we bring that into our Country Store and also into our kitchens, catering, and farm-to-table food.” The whole Mortimer Farms experience is designed to give visitors a better idea of “what a farm is, why we do

what we do, and how food is grown,” said Mortimer.

While the family has been running Mortimer Farms for over a decade, they were leasing the property until 2021.

They were informed the farm was up for auction at the end of 2020 and the family had no idea what would happen.

When the auction date rolled around on December 31, 2020, the Mortimers walked in wondering if they would still have a farm. “We went anyways, just so that we firsthand knew what our fate was going to be,” she said.

Fortunately for both the Mortimer family and die-hard Mortimer Farms fans, the stars aligned in their favor. There were no other bidders at the auction and the family won by bidding one dollar over the starting bid price. “By miracles, everything fell into place in order for us to be able to make the purchase and get the deed for the farm,” said Mortimer.

Photos courtesy of Mortimer Farms

Now that the property is officially theirs, the Mortimers are moving forward with more permanent upgrades and projects. “We’re slowly but surely making all

of those dreams that we’ve been having for years come true,” said Mortimer.

And, the family is thrilled to continue bringing the farm experience to the community that has been so supportive. “They are just as invested in the farm as we are and have been coming to the farm for generations…it’s a tradition for a lot of families,” said Mortimer.

It’s a tradition the family behind Mortimer Farms hopes to continue for several more generations to come. u 59

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Photocredit: Blushing Cactus Photography

WILD

Cuisine -Angie Johnson-Schmit 61

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C

hef Brett Vibber has two great loves when it comes to food: Arizona’s bounty of indigenous ingredients and “wild” foods, and the stories behind the food he puts on plates. Well-known in the pop-up restaurant and wine communities, the chef has been delighting his fine dining guests with foraged and wild harvested dishes through his Wild Arizona Cuisine company for several years. His new position as head chef at Mortimer Farms allows Vibber to connect people with the stories behind their food in a new venue.

Vibber’s relationship with Mortimer Farms goes back several years. While the chef is best known for foraging wild Arizona foods and using those ingredients in his dishes, he has also been a regular visitor and customer of Mortimer Farms. The farm is located on one of his favorite foraging loops, and Vibber visited it almost weekly during foraging season. “What’s really cool about being at the farm is how much wild food grows just on the farm,” said Vibber. “Lambsquarters, wild amaranth…tons of Arizona Walnut trees,” he said.

open a new restaurant in December of 2020, but the prospect of working with one of his favorite farms was a big draw.

The Mortimers were thrilled when Vibber said yes. “We have such similar visions in connecting people to their food,” said Ashlee Mortimer. “He hasn’t left since, and hopefully he never will,” she added. After the Pumpkin Festival, Vibber and his people agreed to come on board full-time, and the farm asked if he had a wish list of produce and berries he’d like the farm to grow. After talking with his staff, Vibber handed them a list of about 150 items. The Mortimers didn’t blink. “There wasn’t anything crazy,” said Vibber. “It might just have been a different species or a different kind,” he said.

Both the Mortimers and Vibber are looking to build a longterm relationship. They already have plans in the works to expand the existing restaurant and turn it into a full time, seven days a week operation. “The building that we’re in right now is 15 feet by 53 feet. We’re going to expand it to 60 by 80,” said Vibber. The expansion will provide more cooking and dining space for the Windmill Kitchen.

Through his Wild Arizona Cuisine business, Vibber offers private dining, pop-up restaurant events, collaborations, and his interactive, educational Wild Camp Chef events. Wild Camp Chef trips are typically based at an Arizona vineyard, where participants spend their time hiking, foraging, and tasting wines. All of the meals are prepared by Vibber and his crew, with foraged and wild foods taking starring roles in the dishes he creates.

Photocredit: Blushing Cactus Photography

While he loves cooking with indigenous ingredients and wild foods, there is a need for additional items for his dishes. “I’d been buying stuff from Sharla and Gary for years and years, whether it was produce or meats or eggs or milk,” said Vibber.

The story behind his farm-sourced ingredients is important to Vibber. He considers it vital to know how the produce is grown and how the farm animals are raised, cared for and processed. The farming techniques Mortimer Farms uses and the care given to both the crops and animals they raise check all the boxes for Vibber. “More chefs should be using them and more chefs should be sourcing things from them,” he said.

In fall of 2020, Vibber was approached by the Mortimers to see if he would be interested in helping with the farm’s annual Pumpkin Festival and Corn Maze. “Mortimer’s didn’t know how busy their pumpkin festival would be last year,” said Vibber. “And it turned out to be extremely busy.” It was good timing for Vibber, who had closed his Cartwrights restaurant in Cave Creek, Arizona in December of 2019. He had planned to

Mortimer Farms and Vibber are currently working on a collaboration with Arizona Wilderness Brewing Company in Gilbert, Arizona. The brewery makes a blackberry beer every year, and this is the first year they’ll be getting their blackberries – 500 lbs. worth – from Mortimer Farms. “We’ll pick them for them. We’ll deliver them to them,” said Vibber. He is excited that those who purchase the blackberry beer will “get to see which farms provided the berries on those bottles.”

The Tempe, Arizona native credits growing up in an outdoorsy family and his time as a Boy Scout with his lifelong love of Arizona’s wild cuisine. His interest in food and cooking also started in childhood. “I had the reputation in our family of not watching cartoons or anything, but watching Julia Child and Ming Tsai,” he said. He put that passion into action and began cooking professionally at 14 years old. “Cooking’s the only job I’ve ever had, and it’s taken me to Italy and Panama and LA and Chicago.”

From sushi to Italian cuisine, Vibber dove into the restaurant world. Ever attentive to how his ingredients are sourced, Vibber initially focused on “the highest end ingredients that you 63

could get in the world… your blue fin tunas and your white truffles from Italy.” However, he remained fascinated with ingredients native to Arizona.

“Arizona has a vast uniquity of ingredients from saguaro fruits to blackberries and raspberries,” said Vibber.

After spending four years in Chicago, Vibber decided it was time to head home to Arizona and put his love of foraging, indigenous ingredients and wild foods onto plates. “I like embracing all that Arizona cuisine has to offer,” said Vibber. “It was always the plan to come back to Arizona.” Mortimer Farms is glad he did, and so are their Windmill Kitchen guests. u

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“

I HAD THE REPUTATION IN OUR FAMILY OF NOT WATCHING CARTOONS OR ANYTHING, BUT WATCHING JULIA CHILD AND MING TSAI. Brett Vibber

Photocredit: Blushing Cactus Photography

”

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Gift THE

GAB

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OF

GOOD TIMES |

GOOD FOOD | GOOD FRIENDS

Photocredit: Blushing Cactus Photography

J

im Cabral’s love of cooking and community has spanned decades. Generations of local residents have made some of their best memories over a dish served at one of his four restaurants in Central Arizona.

In addition to his restaurants, Cabral also owns all of the food and beverage concessions inside the Findley Toyota Center. From Chino Valley, to Prescott and Prescott Valley, Cabral and his restaurants are at the heart of these communities, and that is exactly how he likes it.

Cabral takes pride in the relationships he and his staff have forged with their

-Angie Johnson-Schmit customers. He pointed out that there are several long-time customers at Prescott Junction that visit the restaurant every day. These patrons love the familiarity of the place and staff along with the food and the convenience of not having to worry about food shopping or washing the dishes. “That’s where their fellowship is,” said Cabral. “A lot of people, they’ve adopted the server.

That’s their new kid.”

The notion of community fellowship is one of the core tenets of all of Cabral’s endeavors.

He is aware of how important it is for people to come together over food.

“That’s what it’s all about,” said Cabral.

“No matter what belief you have, we all still have to eat dinner, and we all still get together over a meal. It doesn’t matter – color, creed, sex, religion – none of that matters. All people come together over a meal.”

While feeding hungry patrons and providing a place for people to gather and gab is important, Cabral also feels a responsibility to support the communities he works in. He’s been a big community supporter from the beginning and especially enjoys helping lo-

67

cal youth sports groups. “I cater to them and often donate lots of food,” he said.

Cabral loves it when the youth he supported come back to see him years later and ask if he remembers them.

He gets a kick out of watching generations of customers walk through his restaurant doors and listening as they share their memories with him.

“They’re married with kids and still coming into the restaurant,” said Cabral.

Cabral has deep roots in the community. He moved to Prescott in 1983 and graduated from Prescott High School.

After graduation, Cabral jumped right into the food and beverage industry as a traveling executive chef. He came back to Arizona in the early 90s to start a family. His wife and business partner Kelley grew up in the area and 68 TG MAGAZINE FA L L 2021

comes from a long line of local community leaders.

After working at several local restaurants, Cabral “decided to just do it for myself.” He bought Gabby’s Kitchen in Chino Valley, Arizona, marking the start of his career as a restaurateur.

When he purchased the restaurant, he asked how the name was chosen and was told “Gabby’s is a place to come and gab.”

That suited him just fine and he stuck with the name when he later opened Gabby’s Grill in Prescott Valley.

Photocredit: Blushing Cactus Photography

“

NO MATTER WHAT BELIEF YOU HAVE, WE ALL STILL HAVE TO EAT DINNER, AND WE ALL STILL GET TOGETHER OVER A MEAL. IT DOESN’T MATTER – COLOR, CREED, SEX, RELIGION – NONE OF THAT MATTERS. ALL PEOPLE COME TOGETHER OVER A MEAL. Jim Cabral 69

Family is near and dear to his heart, and his business reflects that. “It’s very much a mom-and-pop organization, even though we’re quite large,” said Cabral. His wife Kelley handles “anything that has to do with the paperwork,” while Cabral focuses on the day-to-day operations.

All five of his children grew up working in the restaurants, with most of them turning those experiences into careers.

His eldest son recently left his job at the Prescott Valley Chamber of Commerce and came aboard the family business as a food and beverage manager at Findlay Toyota. One of his daughters worked in the family business before deciding to stay home and take care of her three children, although her husband still works in the restaurants.

His youngest son “pretty much works in any restaurant doing anything, any time of the day,” said Cabral. “He’s learning the industry and learning to do what Mom and Dad do.” Meanwhile, his other daughter recently graduated with a master’s degree from Arizona State University and is the only one of the five who has left the industry. While Cabral would like her to come back to the family business, he is supportive. “You’ve just got to let them fly,” he said.

His son Cody is the head chef at Gabriella’s. “He runs Gabriella’s and has done great things,” said Cabral. Gabriella’s is one of Prescott Valley’s top-rated restaurants, earning rave reviews for the restaurant’s Italian food. Cabral places a lot of the credit for the restaurant’s success with Cody.

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“It’s in my blood, it’s my love.”

Photocredit: Blushing Cactus Photography

Gabriella’s has another family connection. One of Cabral’s nieces, who spent time working on other Gabby’s restaurant projects, had a daughter. She named her daughter Gabriella after the Gabby’s restaurants. “And so we named the restaurant after her,” said Cabral. “It was also a sister name to Gabby’s Kitchen, or Gabby’s in general.”

Cabral also has a deep appreciation for his staff, especially those who have been with him for years and have been there during difficult times.

“I have some great loyal people who show up who are working a gazillion hours and they’re tired, but…they still believe in this industry.”

He went on to note that he has one employee at the Prescott Junction who has been there over 22 years, as well as “two employees in Chino, they’ve been with me 17 years.”

creativity of cooking that inspired him to get into the restaurant business and, in a pinch, you can still find him in the kitchen, cooking up great food for his patrons.

One thing Cabral does want his customers to know is that the restaurant business is personal, both for Cabral and his staff. “The cook takes it personal,” said Cabral. “He doesn’t choose to take a less paying job in an incredibly hot kitchen to create a dish for you and not take it personally.” The goal of everyone working in his restaurants is “to take care of people…that’s how they’re built and they’ll do it in their own house,” he said. “It’s hospitality and it’s a certain breed of people.”

When asked if he has his eye on any new projects for the future, he laughed.

“I’m told by my wife that I’m done,” he said. She would like them to be able to spend more time together and Cabral agrees. “The kids are growing in the industry, so I have to focus on getting their education so I can…not work seven days a week, not work eight months at a time,” he said.

With decades of restaurant work behind him, Cabral still loves the business. “It’s in my blood, it’s my love,” said Cabral. “I think that’s the only way you can do this industry.” It was the

His legacy looks set to move forward with the next generation of Cabrals already deeply involved in the business.

Meanwhile, fans of his restaurants can rest easy knowing their favorite places to gather and gab will continue to be just as delicious and welcoming as ever. u

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Barbeque DADDY? WHO’S YOUR

-Merilee Raynor

You know you’re at Big Daddy E’s BBQ the moment you set foot in the parking lot.

The irresistible savory scent of smoked meat races to greet you, urging you to move a little quicker. There’s only one place you want to be, and that’s as close as possible to the barbecued and smoked meats that are Big Daddy E’s specialty.

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Photocredit: Blushing Cactus Photography

L

ocated in Chino Valley, Arizona, Big Daddy E’s offers inhouse dining as well as catering. The restaurant is a must visit, both for their excellent service and exceptional food. A big part of their secret is owner and chef Eric Vernier’s simple, yet straightforward philosophy of barbecuing: quality first. “It’s what we do,” said Vernier. “We will never substitute poor quality to save money.”

learned the art of the kitchen, igniting an ongoing passion for him.

His love of food and cooking saw him through part time jobs while he was enlisted in the Navy and propelled him through graduation at Johnson & Wales Culinary School. After retiring from the Navy, Vernier headed to the Prescott, Arizona area and took a chef job at Embry-Riddle Aeronautical Uni-

reer, Vernier experimented with his hand-built smoker, getting his ideal smoke with, as he put it, “a wing and a prayer.” He still uses the same smoker every day at his restaurant, cooking his meats to perfection, low and slow.

According to Vernier, the menu at Big Daddy E’s is “simple and straightforward. It’s a very simple menu so everything is fresh, done daily.” The one-

Each dish is hand-prepared using the best ingredients possible, including Certified Angus Beef. All of Big Daddy E’s meats are smoked daily. Vernier uses either hickory or oak wood, depending on the seasoning and cut of meat. It’s not a fast process, with cuts like brisket taking about nine hours to prepare. But Vernier insists on putting in the time and attention to detail necessary to ensure each plate lives up to his high standards.

Although Big Daddy E’s has long been a staple in the Central Arizona restaurant scene, Vernier had a long, interesting journey before becoming a barbecue master. Born in Germany, but raised in a small Colorado town, Vernier discovered his love of food and restaurant work in his grandmother’s business. “I worked in my grandmother’s restaurant when I was about 14 or 15,” he says. “When I was 16, I took my first actual cooking job at a little place called Sarsaparilla Saloon in Cripple Creek, Colorado.” During this time Vernier

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versity. As soon as everything “fell into place,” he started Big Daddy E’s BBQ. By every metric Vernier already had all the skills of a well-trained top chef.

However, he wanted to go back to the basics when developing his own restaurant. “I had been plating high-end dinners as a chef and I wanted to get back to a basic, home roots cooking,” he explained.

Perfecting the optimal smoking ritual is anything but easy. Throughout his ca-

page menu features top notch options from Vernier’s smoker, including his favorites: Tri Tip and Brisket. Additionally, there are daily specials including an exclusive burger and other assorted fare, as well as a few non-barbeque options.

Aligning with his foundational philosophy, the menu offerings feature quality above all else.

At Big Daddy E’s BBQ the emphasis on quality ensures every meal coming from Vernier’s smoker and kitchen is the ultimate smoke house barbecue.

It’s just what he does. u

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Photocredit: Blushing Cactus Photography

& Ultimate GIG THE

W

hen Jim and Jean-Marie Bellington opened LazyG Brewhouse in Prescott, Arizona it marked a major milestone for the beer enthusiasts. The Bellingtons had dreamed for years of opening their own craft brewery and restaurant and found the perfect spot, an old trailer park near Granite Creek. They bought the property in 2007, but took their time researching, dreaming, and planning every detail before opening the LazyG on Labor Day, 2019.

The LazyG design and setting is long on personality. The Bellingtons decided to stick with the history of the property, adopting the name of the original 1945 LazyG trailer park.

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RETIREMENT

-Angie Johnson-Schmit

They also incorporated a small vintage travel trailer into their logo. Featuring a mix of modern and rustic aesthetics, the atmosphere is one hundred percent relaxed. Interior walls are covered with sheets of corrugated metal, managing to create a sense of clean urban lines while still feeling comfortable.

Hungry LazyG patrons can choose from a menu of sandwiches, salads and appetizers that Jean-Marie described as “upscaled comfort food.” Popular dishes include the Rueben sandwich, their burgers, and the grilled cheese of the day. They also offer healthy salads and try to include vegan and gluten-free options. Jean-Marie is understandably proud of the restaurant.

“I mean, we won best restaurant in Prescott this year from the Courier (newspaper), so I’d say our restaurant’s pretty darn good,” she said.

But, of course, most people come to LazyG for the beer. There is a beer for just about every taste, including stouts, lagers, and

Photocredit: Blushing Cactus Photography

Dreams IPAs, to name a few. In addition, LazyG also frequently offers seasonal brews. Popular this year was their “Red, White, and Blueberry” Trailer Tart series they made for the 4th of July. “It’s a kettle sour beer, so it’s got a real puckering quality to it,” said brewmaster Travis Smith. “So right now we have a raspberry, a blueberry and a lemon version.”

opportunities to try new beer varieties, the couple also got into homebrewing. When they found the right property in Prescott, they spent a lot of time plotting and planning “over a beer at night, or coffee in the morning,” said Jean-Marie. After they found the right property, they got serious and hired an architect.

In addition to their house-made brews, they also offer guest beers, local Stoic ciders, meads from Superstition Meadery, and draft wine.

With the location secured, the Bellingtons turned their attention to finding a brewer. While they had 12 years of experience as hobbyist home brewers, they knew they needed a professional brewer to make their LazyG dreams come true. They started an international search and knew they had the right person when they found Travis Smith. “Jim thought he was being punked because the resumé was amazing,” said Jean-Marie. “He was thinking…someone’s playing a joke on me.”

Besides the main restaurant building, there is a dog-friendly outdoor dining area with picnic tables. There are also several Adirondack chairs scattered about for those who want to enjoy their food and drink al fresco. Thirsty patio guests can get their drinks from the little vintage travel trailer – yes, just like the one in their logo – that serves as an outdoor bar. While the trailer bar limits its offerings to five beers, the bartender will happily fill any order from LazyG’s menu.

True beer enthusiasts, the Bellingtons had dreamed of opening their own craft brewery and restaurant for several years. Frequently planning their vacations around visits to breweries and

With over 17 years of beer brewing experience, Smith was exactly who the Bellingtons were looking for. Like the Bellingtons, Smith got his start as a hobbyist brewer while he was still in college. After he graduated, he landed his first job in the business. “My first gig in brewing was with one of the most famous breweries in the United States, Russian River Brewing Company in Santa Rosa, California,” he said. “And that was like a career launch.”

After about five years with the Russian River Brewing Compa77

ny, Smith and his growing family moved to Southern California to be closer to relatives. He went to work for The Bruery as lead brewer. After a few years there, Smith moved his family to San Diego and co-founded the Society Brewing Company, where he stayed until the Bellingtons found him.

Smith prefers to make beer styles that he likes.

“You know, as a brewer, and the same goes for chefs, you develop dishes or products based on your own palate,” he said. He makes a variety of beer styles for LazyG, including several IPAs. While blonde ale is one of the most popular beers at LazyG, he tries to keep a lot of lagers stocked, as well. “They take a little longer to brew, so they don’t stick around,” said Smith. “Those are my favorite to drink, personally.”

While Smith has experimented with different flavors, including a coffee and vanilla porter, he typically prefers to focus on classic styles of beer. “One of my favorite sayings about the way that I brew is…I like the taste of beer and I don’t want it to taste like something else.”

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“

ONE OF MY FAVORITE SAYINGS ABOUT THE WAY THAT I BREW IS…I LIKE THE TASTE OF BEER AND I DON’T WANT IT TO TASTE LIKE SOMETHING ELSE. Travis Smith | Professional Brewer

”

Photocredit: Blushing Cactus Photography

When asked if they still make home brewed beer, Jean-Marie laughed.

“We’ve given up our craft brewing,” she said. “We’re research and development now. Travis, you know, is constantly coming up with something new, so we appreciate that.”

The LazyG Brewhouse was a long time in the making, but it is living up to what Jim and Jean-Marie had dreamed. “This was our ultimate retirement gig,” said Jean-Marie. Now that their hard work is paying off, they frankly seem to be having the time of their lives. And their fellow local beer aficionados are pretty happy, too. u

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The

ART the Brew of

-Angie Johnson-Schmit

Beer has been around for thousands of years, with the earliest known recipe found inscribed on clay tablets in Mesopotamia.

Those 3,900-year-old tablets contained a poem to the Sumerian goddess of beer, Ninkasi, as well as the basic instructions for how they brewed beer. That Sumerian beer was essentially made by soaking sugar-rich bread in water, allowing it to ferment, and then straining the mixture and drinking the resulting beer.

B

rewing beer has come a long way since then, with technology playing a role in those improvements. Beer is currently more popular than wine or whiskey, trailing only water and tea in terms of consumption. While most people recognize the basic ingredients – malt, water, hops, yeast – many have no idea how the delicious carbonated alcoholic drink is made.

“The process starts with malt,” said Smith.

Like most breweries, LazyG buys their malt for beer making. While malt is typically barley, it can be just about any grain. After wetting the malt, it is allowed to germinate. During germination, the seeds “form all these enzymes and release all these nutrients...where before, it’s all locked up in a protein matrix and it’s not very accessible,” he said.

Fortunately, LazyG Brewhouse’s brewmaster Travis Smith broke down the steps for us.

Once the malt sprouts, it’s dried out and ground up, “not like a flour, but more like a coarse ground coffee for a French press,”

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said Smith. The ground up malt is infused with water that has been heated to a specific temperature, roughly between 145 and 155 degrees.

This is an important step because Smith needs to “activate enzymes that naturally occur in that malt from that germination process.”

Smith likes to experiment when he comes across a new variety of hops. “Here at LazyG, if we want to try a new one out, we’ll use exclusively that one variety all the way through the process,” he said. This allows him to see what flavors are being released at each stage so they can decide if it’s a variety ACR OS S A they would like to use moving forward.

S MIT H LIKES T O

EXPERIMENT

Because two of the most important enzymes are more active at slightly different temperatures, getting to and maintaining the right temperature is vital. These enzymes are necessary to break down starches into the simple sugars that will eventually become the alcohol. “It’s a critical process,” said Smith. “Otherwise we’ll just have barley flavored water.”

WHE N H E COM E S

N EW VARIETY OF HOPS. “HERE AT L AZYG, IF WE WANT TO TR Y A NEW ONE OUT, WE ’ LL USE EXCLUSIV ELY THAT ONE

The infused water, or “mash,” is allowed to “rest” for an hour, more or less, while the enzymes are working to break down the starches. Then the sugary liquid, or “wort” is separated from the grain by a process of lautering. “There’s a false bottom, like a stainless steel screen that supports the grain,” said Smith. “So the liquid flows through the grain bed and into the bottom where we can then move it on over to the next vessel.”

V A R IET Y ALL T H E

When the cooled wort is put in the fermenter, yeast is added. “We can’t just put the hot water in there,” said Smith, as the heat would kill the yeast. Since the yeast is what consumes the sugars and creates alcohol and carbon dioxide, keeping it happy and healthy is important. “Dry hopping,” or adding hops after fermentation is complete is also used for certain types of beers like IPAs. Throwing hops in after the boil is “where the aromatics really come from,” said Smith.

WA Y TH R O UG H THE

PROCESS, ”

HE S A I D. TH I S

ALLOWS H I M TO SEE

The liquid is then put into a very large, heated vessel called a kettle, where the wort is heated to a boil. It’s in this stage that hops are added. Hops are aromatic plants that, due to their bitterness, are almost exclusively used in beer brewing. Hops added at the beginning of the boil add bitterness, which “helps balance some of the sweetness from the malt.” Hops are added again near the end of the boil. According to Smith, hops added at this point are “more about aromatics and flavor.”

Hops play a huge role in the flavor of the beer. When the hops are added, how much is added and the type of hops used all have an impact on the flavor and flavor intensity. “You need to know your hops,” said Smith. “And there’s always new hops varieties coming out.”

For the next step, the kettle of near boiling liquid needs to be cooled.

The wort is passed through a heat exchanger and then the wort is captured. It’s still not beer at this point. “All I’m left with is this nasty, bitter, cold wort,” said Smith. It’s not until the wort goes into the fermenter that the magic happens.

WHAT FLAVORS

ARE BEING RE LE A S E D AT E ACH S T AGE

SO THEY CAN DECIDE IF IT’S

The length of the entire process from malt to ready-to-enjoy beer depends on the type of beer being made. And, it takes time to do it right. “Ultimately ales take between two and three weeks, and lagers are between four and six weeks,” said Smith.

A VA R I E T Y THEY

WOULD

LI K E TO US E

M O V I N G

FORWARD.

As with many of the best things in life, great craft beer is made with a bit of art, a bit of science, and a healthy dash of passion. It’s not enough to have a great palate or to have a flawless understanding of the science. It also takes ongoing curiosity, a willingness to experiment, and a drive for excellence. You’ll find all three in Travis Smith at LazyG’s Brewhouse, and he’s got the beer to prove it. u

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TEQUILA & Tradition THE EL CHARRO NORTE WAY -Merilee Raynor

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T

National Forest while Denny’s great grandmother was involved in mining and shopkeeping in Mayer. The pair raised their children and grandchildren on the same plains that the El Charro Norte restaurant now calls home.

F OR O W NER GARY D ENNY, THE RES TAURA NT R EFL EC TS HIS DEEP CONNECTION TO T H E RE GI ON A ND C O MMUNITY, AS WELL AS HI S LOV E OF G O OD FO OD AND S UPERIOR COCKTA ILS.

Well known in the Quad Cities area, El Charro has been a staple for over half a century. The original El Charro restaurant was opened in Prescott in 1959 by the Denny family, and was the oldest Mexican restaurant in Northern Arizona. The original recipes of authentic Mexican cuisine were served for many years at the downtown Prescott location, attracting locals, travelers, and tourists alike.

Photocredit: Blushing Cactus Photography

he history and eclectic nature of Chino Valley, Arizona is baked into the foundation of El Charro Norte.

Tucked back in the ranchlands of Central Arizona, the local restaurant serves up great food and drinks to hungry customers. Founded over 60 years ago, El Charro has been a beloved local gathering spot from its beginning.

With a mix of the spirit of the west and traditional Spanish and Mexican food, El Charro delights patrons with flavors that are firmly grounded in Arizona culture.

Denny’s roots in Yavapai County run deep, tracing back through long familial lines. Based in the Camp Wood area, his great grandfather was a cattle rancher in what is now the Prescott

Dedicated to maintaining El Charro’s history and reputation for delicious food, Denny took ownership of the restaurant from his aunt and uncle over 20 years ago. The Prescott location closed its doors a few years ago, but Prescott’s loss proved to be Chino Valley’s gain. El Charro Norte is the perfect place to go “for more of what has stayed the same,” said Denny.

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For the past five years, Denny has continued El Charro’s reputation for delicious, authentic Mexican cuisine at the Chino Valley location. Guests can choose to enjoy their drinks and meals in the spacious dining area or on the patio. Since its opening, El Charro Norte has hosted countless community events, often featuring folk tunes, mariachi groups, and Mexi-Cajun shrimp and crawfish boils. The outdoor area is also home to horseshoe courts and Denny has expansion plans, with an eye to developing an extended event space to accommodate more community gatherings.

The location may have changed, but Denny remains committed to serving up the original recipes. Restaurant patrons can enjoy the same great dishes at the Chino Valley location, in addition to a few newer recipes drawn from Arizona’s history and Denny’s travels. After years of searching, Denny found the perfect Spanish chorizo recipe on a trip to Spain. He has also added New Mexico inspired dishes to the menu, including his delicious Grilled Shrimp Stuffed Avocados.

IT COM E S A S NO SU R P R ISE T H A T T H E M A R GA R IT A E NT H U SIA ST SE R V E S 55 D IFFE RE N T T E QU ILA S, INCLU D ING ONE M A D E B Y DE N N Y , A LM OND B U T T E R F LY T E QU ILA , OR M A R I P O S A D E OR O A LM E ND R A D O A NE JO. The house favorite is “an almond infused anejo tequila, with hints of Madagascar vanilla, cinnamon, and cloves,” said Denny. The tequila is so popular that bottles are available for purchase at the restaurant.

El Charro Norte is Denny’s ode to Central Arizona. From the mixed culture food to the inventive and extensive cocktail menu, El Charro Norte is ready to serve the cowboys, ranchers and families of Chino Valley that come in. Denny loves to see the Chino folks come in with empty stomachs, full trailers and the friendly demeanor found in the outskirts. Denny’s favorite time to be at the Norte is “when the cowboys roll in with horses in trailers and enjoy the food.” El Charro Norte is truly dedicated to great food, horseshoes, hayrides and hitching posts. u

Photocredit: Blushing Cactus Photography

Denny relies on head chef Roberto Martinez and Phil Flores to create the reliable and long-established dishes of El Charro Norte, as well as the newer dishes. The food cooked up by Martinez and Flores reflects the varied culture and history of Central Arizona, with Spanish and Mexican influences intertwining with American fare to create a uniquely Arizonan flavor.

With the kitchen in good hands, Denny spends most of his time focused on the books and the bar.

Denny grows his own herbs for the bar and kitchen, and those fresh ingredients find their way into both the food and the drink recipes El Charro is best known for. His specialty is the margarita. While he makes a mean classic margarita, he also likes to experiment with variations and has developed more than a dozen unique margarita recipes. With flavors ranging from peach to midori, there is a margarita for every taste.

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El Charro Norte’s

THE PEACEMAKER

SERVES

1

METHOD

SHAKEN

MINUTES

3

DIFFICULTY

1/10

INGRED I ENTS 1.5 oz. Roger Clyne Canción Tequila 1 oz. Pama Pomegranate Liqueur 3 lrg. basil leaves 1/2 tsp. minced ginger 5 lrg. raspberries

INS TRUC TIONS: • In a cocktail shaker, muddle the basil, ginger and raspberries.

• Add tequila and liqueur and shake well.

• Pour over ice and enjoy.

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of CONFESSIONS a

L R I S A E Restaurateur -Angie Johnson-Schmit

Prescott, Arizona restaurateur Barry Barbe has been delighting diners for almost two decades. Perhaps best known for his Spanish tapas inspired restaurant El Gato Azul, or simply “Gato” to locals, Barbe is not one to rest on his successes. Happiest with a full plate of restaurant related pursuits, Barbe is also

Photocredit: Blushing Cactus Photography

the man behind Triple Creek Kitchen and Spirits, the restaurant at the new Hilton Gardens Inn in downtown Prescott. When he’s not at either of his restaurants, Barbe is busy growing his catering business, serving as a restaurant consultant, and working on opening his latest project, Tormé.

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B

arbe has a long history in the local restaurant scene. The culinary school graduate moved to the Phoenix area from Hilton Head, South Carolina in 1997. He and his family were not fans of the Phoenix heat and moved north to Prescott in the spring of 1998, where Barbe took a job at the now defunct Zuma’s. He opened five restaurants in 18 months, including Belvedere’s, N’awlins, Acme, El Gato Azul, and Monk’s. El Gato Azul proved to hit the sweet spot.

El Gato Azul is still going strong and Barbe has handed off most of the day-to-day operations. “It runs itself,” said Barbe. “After 18 years, if it doesn’t run itself, it’s time to sell.” Jeannine Woods and Simon, Barbe’s youngest son, have taken over the managerial roles at Gato. “He (Simon) grew up in the industry,” said Barbe. “He’s really grown into it.”

Barbe relies on his long-time crew, including chef Gaby Santana, to maintain El Gato Azul’s high standards. Santana started off as a dishwasher, but quickly moved up in the kitchen to head chef. “Gaby started with us about nine or so years ago and she just gets my tastes, my presentations, my flavor palate,” he said.

With El Gato Azul in good hands, Barbe was thrilled to take on the Triple Creek Kitchen and Spirits project. “I was in the process of shifting gears from day-to-day operations 88 TG MAGAZINE FA L L 2021

PICTURED: Jennifer Garber, Gaby Santana, Barry Barbe, Stephanie Spence, Simon Barbe

Photocredit: Blushing Cactus Photography

into more consulting,” he said. “I signed on last January with them to develop the Triple Creek concept.” While owned by Hilton, the Triple Creek restaurant is not like a traditional Hilton restaurant. “We want to do something that’s more integrated with the community and a little more unique for the property itself,” said Barbe.

Opening a new restaurant in 2020 came with its own challenges, but there were also some unexpected gifts.

They couldn’t do a lot of things normally involved in a restaurant launch, like a traditional grand opening event. The slow, protracted opening process “almost worked out to our benefit,” said Barbe. “We’re actually almost six months ahead of projection on forecast revenue.”

The long soft-open “gave us time to really work out those kinks early on,” he said. Barbe will stay on as acting food and beverage director through the end of the year and will continue indefinitely as a consultant for Triple Creek.

In the meantime, Barbe has a new restaurant project set to open this fall. When he was initially approached to tour the old Rustic Pie Company location, he was hesitant.

89

However, after taking a closer look at the property, he fell in love with the possibilities.

Barbe plans a total renovation, including installing an espresso bar, kitchen garden, custom landscaping, brickwork and fencing.

The new restaurant, dubbed Tormé after Barbe’s favorite jazz singer, will be reminiscent of a traditional Italian café with a gastropub twist. The menu will feature homemade pastas, light salads, and ciabatta sandwiches. Barbe has plans to put the two smaller buildings behind the main restaurant to use. “One is going to be a small tasting room,” said Barbe. “The other one is where we’re going to put a pizza oven.”

Barbe had planned to create two more projects that are different than any restaurant concept he’s done before. Tormé is one of these, and Barbe has another, as yet undisclosed project he hopes to open next year, provided he finds the right space. “What I liked about this (Tormé) is…it is something that has a manageable overhead,” he said.

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Photocredit: Blushing Cactus Photography

“It’s really similar to El Gato in that it’s a small kitchen indoor space with a large patio,” said Barbe. The main patio seats about 75 and will serve as the main dining area.

“There’s actually a patio beyond the patio, and it seats about 40,” he said. The second patio will be used for private events like baby showers, wedding receptions, and birthday parties.

“It’ll still be full service, because I’m a strong believer in that, but a limited menu that changes on a regular basis, and really just using good, high-quality product.”

In addition to Triple Creek Kitchen and Spirits and the soon to launch Tormé, Barbe has his fingers in a few other pies. While Barbe has always done catering, it was not something he advertised or focused on until recently. He has teamed up with Jennifer Garber, Bridal Expert and founder of the Bridal Expo at the Prescott Resort, and is catering events through his Greenway Catering business. “She (Garber) is the driving force behind Greenway now,” said Barbe. Greenway caters everything from small events in private homes to events at Sam Hill Warehouse with over 300 guests.

“

To add another entrée to his already full YOU’D BE HARD plate, Barbe has also been working for the past three to five years as a restaurant STRETCHED TO FIND consultant. He described his consulting company, CGS Hospitality, as “a ANOTHER COMMUNITY WHERE management company for people that are either existing restaurant A GROUP OF LIKE-MINDED owners or people who want to open BUSINESSMEN AND OPERATORS a restaurant.” His goal is to work with people who want help taking GENERALLY CARE ABOUT their restaurant concept idea and making it into a reality, from menu AND COMMUNICATE WITH and décor to the financials.

EACH OTHER IN A NON-COMPETITIVE WAY.

Barry Barbe

”

91

It’s no secret Barbe values the community he lives and works in, but he also sees it as a responsibility.

“For years, I’ve looked at it almost as a type of tithing,” he said. You would be hard pressed to find a nonprofit in the area that he hasn’t supported in one way or another, but he sees it as beneficial to himself, as well as to the community. “I think it’s not just an obligation, it makes your job more than a job.

It’s more than a paycheck,” he said.

He is especially proud of his staff and their participation in the Gato Community Gifts program and the Gato Grants program. Employees can choose to have a certain amount of money withheld from their regular paychecks, which Barbe matches dollar for dollar. Those participating will gather on a regular basis to nominate a nonprofit to receive the funds. The entire group discusses and then votes and ranks their choices.

Those who are given the grants are then invited for breakfast and given the opportunity to talk about how that money will be used.

There is another smaller and more specific community that Barbe is deeply involved in, and that is the fellowship with other local chefs, restaurateurs, and restaurant workers. “You’d be hard stretched to find another community where a group of like-minded businessmen and operators generally care about and communicate with each other in a non-competitive way,” he said. “It’s just a very unique business climate to be in that you don’t feel like you’re a hundred percent on your own.”

Barbe seems to enjoy that camaraderie. “I always consider us more colleagues than competitors,” he said.

He has numerous examples of the restaurant community helping each other out or collaborating on community events. “To me, when people talk about community and Prescott, that’s what it’s all about,” said Barbe. “I know if you’re successful, I’m going to be successful,” he said.

The restaurant business has changed quite a bit since Barbe first landed in Prescott.

One of the best things is that as the entire area has grown, so has the number of high quality restaurants. Prescott Valley, Chino Valley and Dewey-Humboldt all boast a variety of food options that simply didn’t exist as little as 10 years ago.

With that growth comes new opportunities for circles of support that extend across town limits. Barbe, for one, is happy to see it. “I think if we can kind of extend that…into what the people are doing in Essence and things that are going on in Prescott Valley, I think it’s just going to make the whole industry stronger,” he said. u

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Barry Barbe’s

CHORIZO EMPANADAS SERVES

METHOD

MINUTES

DIFFICULTY

6

BAKING

APPROX. 45

4/10

D OUGH

I N ST RU C T I ONS F OR D OU G H :

3 cups flour

• Combine liquids.

1/2 tsp. salt

• Pulse flour, herbs, salt, and butter until pearl sized.

2 tbsp. finely diced fresh rosemary

• Slowly add liquid until dough consistency is reached.

8 oz. butter

• Roll out in disk and cool for 10 - 15 minutes.

1 egg 1/4 to 1/2 cup water (as needed)

I N ST RU C T I ONS F OR C H ORI ZO: • Combine all, sauté until cooked through and drain excess oil.

C HO RI ZO 1 pound ground pork

RE MA I NI NG ST E PS:

1/2 cup tequila

• Roll dough and cut in 3” circles, brushing edges with egg wash.

2 tbsp. red wine vinegar

• Fill with 3 tsp. filling.

3 tbsp. house seasoning OR

• Fold over and seal edges.

1 tsp. chili powder

• Bake at 350° for 12 - 15 minutes until lightly brown on outside.

2 tsp. cayenne pepper 2 tbsp. paprika (not smoked) 2 tbsp. ground garlic Salt & pepper to taste Cilantro to taste

F I LLI NG Chorizo 2 cups mashed Yukon Gold potatoes, cooked 2 cup shredded cheddar cheese Fresh cilantro

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7 1

WAYS TO

PREP

HARVEST & CLEANUP GARDEN

Work through the garden and chop down any plants that have been damaged by frost. Cleaning up these scraps in the fall will reduce chances of passing on diseases and infestations of undesirable insects, such as pill bugs, that can slow the success of your garden the following spring. Any material that is free of diseases and other blights can be chopped and used for compost.

2

SAVE YOUR SEEDS!

I like to encourage all of the gardeners we work with to dabble in seed saving, and the best way to learn the techniques is to experiment!

There are some great resources out there to learn more about seed saving - visit Rocky Mountain Seed Alliance at rockymountainseeds. org or read Seed to Seed by Suzanne Ashworth. There is also a Seed Library at the Prescott Public Library with several books on gardening and seed saving. While you are there, you can ‘check out’ some free seeds for your garden!

Plan a garden processing party or get the family involved! The more helping hands, the faster the job will get done and more fun will be had! Canning, freezing, dehydrating, and creating oil or vinegar infusions are some of the ways I preserve my harvests at the end of the season. It’s a great way to continue to enjoy the garden harvests throughout the winter.

4

FERTILIZE & MULCH

After cleaning up your garden scraps, pull back your mulch and add a 1-2 inch layer of composted manure and work in a slow release organic fertilizer to amend the soil. We use and recommend Dr. Earth - their All-Purpose blend is an excellent choice for the garden.

Reapply mulch and let the bed rest for the winter.

Photos courtesy of Janet Wilson

3

PUT UP YOUR HARVEST

YOUR

FALL

GARDEN FOR

5

-Janet Wilson | Prescott Gardener

PLANT GREENS As you create space in the gardens from harvesting and cleaning up, you can direct-seed arugula, Asian greens and other cold-hardy crops into the garden.

These greens can be enjoyed throughout the fall, winter and into the spring.

6

PLANT COVER CROPS

Growing cover crops is a great way to build healthier, more resilient soil, which is the foundation of a successful garden. Cover crops such as hairy vetch are an excellent way to keep the soil actively growing through the winter, and in spring can be chopped and used as mulch for the garden. Hairy vetch is a nitrogen fixing plant and will build nutrients in the soil in which it is grown.

7

SHUT OFF IRRIGATION BEFORE FROST

Remember to turn off your irrigation and allow it to drain out before frost hits! If you have a spigot timer, bring it inside and keep it away from freezing temperatures.

Irrigation systems are very helpful but require maintenance. During warm dry spells in winter, try to run your irrigation system or hard water at least once a month. Although the plants are dormant, we see a lot of plant loss in gardens where homeowners assumed plants didn’t need additional water to get through winter. Consider making a note in your calendar to check the weather forecast and run the system if needed.

95

Fall Fun! INTO

DISCOVER YOUR FAVORITE FALL

ACTIVITIES IN PRESCOTT VALLEY, AZ. FROM LIVE MUSIC TO LIBRARY PROGRAMS AND SPORTS, YOU’LL FIND TONS OF EVENTS, CLASSES, WORKSHOPS, AND VOLUNTEER OPPORTUNITIES TO KEEP THE WHOLE FAMILY SMILING THIS SEASON. 96 TG MAGAZINE FA L L 2021

T OW N O F P R E S C O T T VA L L E Y

RECR TI N AND

EVENTS GUIDE

97

Photocredit: xxxxxxx xxxxx xxxxxx

TABLE OF CONTENTS

100 105 108 112 114 118 120

SPECIAL EVENTS LIBRARY

The 2021 Prescott Valley Recreation Guide has been made possible

by Findlay Toyota Prescott and Desert Financial Credit Union.

Published & distributed by Talking Glass Media, LLC.

EDUCATIONAL CLASSES DANCE FITNESS PARKS & TRAILS COMMUNITY DIRECTORY

CAST

TALKING GLASS MEDIA, LLC – a Fain Signature Group Company 3001 N. Main St., Ste #2-B Prescott Valley, AZ. 86314 Tel: 928-257-4177 Email: Editor@SignalsAZ.com

PARKS & RECREATION OFFICE PRESCOTT VALLEY CIVIC CENTER

7501 East Skoog Boulevard | 3rd Floor | Prescott Valley

Executive Editor Guy Roginson Assistant Editor/Print Angie Johnson-Schmit Art Direction Dina Ponder

••• 928.759.3090 • PVAZ.net/parks

To Advertise 928-257-4177

CASEY VAN HAREN

Community Services Director | Library, Arts, Parks & Recreation

@pvparksrec

@pvparksrec

@prescottvalley1

Events & classes in this guide are subject to change.

To confirm or for more info, please visit our website at PVAZ.net and follow us on our social media pages listed above.

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SPECIAL EVENTS

FALL EVENTS PRESCOTT VALLEY’S HEALING FIELD ® Brought to you by: The Town of Prescott Valley

Now an anticipated tradition stretching over 10 years, Prescott Valley’s Healing Field® display draws area residents of Northern Arizona together in a memorable and inspiring tribute to the victims of the terrorist attacks of September 11th of 2001. As the years pass, it becomes more and more important to remember those killed in what was then an unfathomable act of savagery and depredation. Innocent victims deserve to be remembered, and as the mature are reminded, we have the task of teaching our youth, many of whom were not born at the time.

This display of 3,000 U.S. flags creates an atmosphere of optimism and healing, which must be experienced to be truly appreciated. All are invited to visit the display at the Prescott Valley Town Center, which will run from Friday, September 10th through Friday, September 17th of 2021. Please support and visit Prescott Valley’s Healing Field® flag display, bring your families and friends. Reach out to a veteran, an elderly person or someone that can’t make it on their own, bring them with you. We know this experience will lift their hearts and brighten their day and yours by sharing this inspiring tribute.

This magnificent display of the Stars & Stripes is a gift to the community made possible through donations, sponsorships and the efforts of many dedicated volunteers.

Ages: Cost: Location:

Date/Time:

All ages FREE Prescott Valley Town Center 7501 E Skoog Blvd.

Sept 10 - 17

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SEPT. EL DASA Y GRUPOS INVITADOS

This is an all-ages dance with a huge dance floor! Ages 15 and under are free with a paid adult! There is a limited number of VIP tables available. Please call Jessie Calles for more info at 562-305-3796 Ages: All ages Cost: $40+ Location: Findlay Toyota Center 3201 N Main St Date/Time: September 4 • 8:00pm-1:00am

JACKSON BROWNE Jackson Browne announces an “Evening With” tour this September with his full band. Jackson Browne has written and performed some of the most literate and moving songs in popular music and has defined a genre of songwriting charged with honesty, emotion, and personal politics. He was inducted into the Rock and Roll Hall of Fame in 2004 and the Songwriter’s Hall of Fame in 2007.

Ages: All ages Cost: Ticket Prices Vary Location: Findlay Toyota Center 3201 N Main St Date/Time: September 14 • 7:00pm

RUN FOR THE HILL OF IT Brought to you by: The Town of Prescott Valley

Starting and finishing on the Glassford Hill Summit Trail, the Run for the Hill of It Fun Run offers panoramic views of Northern Arizona all the way to the summit of the mountain. Remember, this event is a fun run! Enjoy the trail at your own pace!

Ages: All ages Cost: September 1-17: $30/Adult 16+1$5/Kids 15 & under September 18-Day of:

$35/Adult 16 + $20/Kids 15 & under Location: Glassford Hill Summit Trail

6000 E Antelope Ln Date/Time: September 25

Check-In: 6:30am • Race starts: 7:30am

NATIONAL CLEAN UP DAY; BEAUTIFICATION WALK Brought to you by: The Town of Prescott Valley

Calling all Prescott Valley community members! Join Community Services for a group cleanup walk along one of our many multi-use paths in town. Trash bags, gloves, and water provided and all ages are welcome! Youth under the age of 16 must be accompanied by an adult.

Ages: All ages Cost: FREE Location: Prescott Valley Town Center 7501 E Skoog Blvd.

Date/Time: September 18 • 5:30pm-7:30pm

PRESCOTT ARIZONA KENNEL CLUB DOG SHOW

Celebrating our 73rd dog show! With the American Kennel Club’s approval, we will be conducting two all-breed conformation shows on Saturday and Sunday, as well as obedience and rally trials. Friday, we are hosting four specialty breed competitions. There will be professional handlers here from all over the United States with some of the top winning dogs in America. You may also see some dogs that competed at the Westminster Kennel Club at our shows. The PAKC promotes responsible dog ownership.

Ages: All ages Cost: FREE Admission / $5 Parking Location: Findlay Toyota Center 3201 N Main St Date/Time: September 23 - 26

PRESCOTT VALLEY JOB FAIR The Prescott Valley Job Fair is coordinated by Yavapai College Regional Economic Development Center, Prescott Valley Chamber of Commerce, ARIZONA@WORK Yavapai County, Goodwill of Central and Northern Arizona, and U.S. Department of Veterans Affairs.

• Learn the latest information about careers.

• Apply for part-time, full-time, temporary, or seasonal jobs.

• Meet with representatives from business, healthcare, non-profit, and military organizations.

Ages: 16+ Cost: FREE Location: Findlay Toyota Center 3201 N Main St Date/Time: September 29 • 3:30-6:00pm

Early admission at 3:00pm for veterans,

individuals 55+, and job seekers with disabilities 101

OCT.

HAUNTING ON THE GREEN

Brought to you by: The Town of Prescott Valley

Jeffrey Douglas Dunham is an American ventriloquist, stand-up comedian and actor who has also appeared on numerous television shows, including Late Show with David Letterman, Comedy Central Presents, The Tonight Show and Sonny With a Chance.

Enjoy a hauntingly good time at this fun Halloween themed event. Enjoy games, music, and a spooky photo booth! Enter the Haunted House, if you dare, and make sure to stop at the Prescott Valley Police Department booth for some spooktacular giveaways! We will conclude the festivities with a costume contest that even your pet can enter!

Ages: All ages Cost: Ticket Prices Vary Location: Findlay Toyota Center 3201 N Main St Date/Time: October 2 • 5:00pm

Ages: Cost: Location:

Date/Time:

CODY JOHNSON WITH SPECIAL GUEST EASTON CORBIN FEATURING IAN MUNSICK

SAFE TRICK OR TREAT

JEFF DUNHAM

Cody Johnson’s highly anticipated return to the stage includes a stop at Prescott Valley’s Findlay Toyota Center.

Fellow neo-traditional country mainstay Easton Corbin and Spotify Hot Country 2021 “Artist To Watch” Ian Munsick join Johnson.

Ages: All ages Cost: Ticket Prices Vary Location: Findlay Toyota Center 3201 N Main St Date/Time: October 7 • 7:30pm

CROSSROADS OF THE WEST GUN SHOW Ages: All ages Cost: FREE Location: Findlay Toyota Center 3201 N Main St Date/Time: October 16 - 17

Saturday 9:00am-5:00pm

Sunday 9:00am-4:00pm

ENDUROCROSS | EXTREME INDOOR OFFROAD RACING

EnduroCross is one of the wildest sports on two wheels.

It combines motocross and challenging obstacles of an enduro in the confines of an indoor arena.

Ages: All ages Cost: Ticket Prices Vary Location: Findlay Toyota Center 3201 N Main Street Date/Time: October 23 • 7:30pm 102 TG MAGAZINE FA L L 2021

All ages FREE Prescott Valley Town Center 7501 E Skoog Blvd.

October 29 • 6:00pm-8:00pm

Brought to you by: Prescott Valley Early Bird Lions Club

Come trick or treat in a safe environment, with tons of candy and treats, for free!

Ages: All ages Cost: FREE Location: Findlay Toyota Center 3201 N Main St Date/Time: October 31 • 4:00pm-7:00pm

NOV. REO SPEEDWAGON WITH SPECIAL GUEST NIGHT RANGER

REO Speedwagon’s unrelenting drive, as well as non-stop touring and recording jump-started the burgeoning rock movement in the Midwest.

With more than 17 million albums sold worldwide, over 3500 live performances, and a radio audience that exceeds 1 Billion, Night Ranger has both epitomized and transcended the arena rock sound and style well beyond that era.

Ages: All ages Cost: Ticket Prices Vary Location: Findlay Toyota Center 3201 N Main Street Date/Time: November 12 • 7:00pm

TURKEY TOSS Brought to you by: The Town of Prescott Valley

Enjoy a social Corn Toss Tournament, games, activities for the whole family, and a holiday food and toy drive!

Ages: Cost:

All ages $20/Team

$10 of every registration will be donated to Toys for Tots

Location: Boys & Girls Clubs Prescott Valley 8201 E Loos Drive Date/Time: November 20 • 1:00pm-5:00pm

FLYING HIGH TURKEY DRIVE Brought to you by: Prescott Valley Chamber of Commerce Yavapai Broadcasting and Central Arizona Fire and Medical Authority

Donate turkeys and other food to help assist the Yavapai Food Bank with Thanksgiving Baskets for those in need.

Ages: All ages Cost: Donation Location: Fry’s Grocery Store 3100 N Glassford Hill Rd Date/Time: November 22 • 12:00pm-6:00pm

STROLL THROUGH THE VALLEY OF LIGHTS

Brought to you by: Prescott Valley Chamber of Commerce

For one night only a walk through the lighted and animated displays.

Ages: All ages Cost: Donations accepted Location: Fain Park 2200 N 5th Street Date/Time: November 30 • 6:00pm-9:00pm

VALLEY OF LIGHTS Brought to you by: Prescott Valley Chamber of Commerce

Enjoy hundreds of light displays as you drive through Fain Park in Prescott Valley. Donations are accepted at the end of the drive.

Ages: All ages Cost: Donations accepted Location: Fain Park 2200 N 5th Street Date/Time: November 25 - December 30

Sunday - Thursday • 6:00pm-9:00pm

Sat., Sun., Holidays • 6:00pm-10:00pm 103

THE TOWN OF PRESCOTT VALLEY PARKS AND RECREATION BELIEVES THAT ALL MEMBERS OF OUR COMMUNITY SHOULD HAVE AN EQUAL OPPORTUNITY TO PARTICIPATE IN RECREATION. Our new Play It Forward scholarship fund will allow residents of Prescott Valley ages 17 and under to apply for reduced and/or no-fee Parks and Recreation programs.

Applications can be picked up at the Parks and Recreation office in the Prescott Valley Civic Center, located at 7501 East Skoog Boulevard, Prescott Valley, AZ 86314.

Our office is located on the 3rd floor and we are open Monday - Friday, 8:00 - 5:00 pm. For additional information about the Play It Forward scholarship program contact us at (928) 759-3090 or email parks@pvaz.net.

••• SCHOLARSHIP ASSISTANCE IS AVAILABLE TO PRESCOTT VALLEY RESIDENTS ONLY. 104 TG MAGAZINE FA L L 2021

PRESCOTT VALLEY

PUBLIC LIBRARY CHILDREN’S PROGRAMS BABY TIME

Literacy can be introduced into your child’s life from before the day he or she is born! With our Baby Time story telling sessions at the library, your child will experience literature through interactive play, games, music, and more! Also during these unique storytelling sessions with your child, you will have the opportunity to get involved in assisting your child with the activities, which can also be played at home for a fun family learning activity.

Ages: Birth to 18 months Cost: FREE Location: Children’s Program Room Date/Time: Tuesdays in September & November 9:30am

PRESCHOOL STORY TIME

Join in the fun with stories, songs, puppets and more that encourage development of Early Literacy skills in young children.

Ages: 18 months to 5 years Cost: FREE Location: Children’s Program Room Date/Time: Wednesdays in October & December 9:30am

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TWEEN PROGRAMS CRAFT CLUB

SPOOKY COLORING CONTEST

Hang out on Zoom with your fellow crafters and show off what you’re working on. You can color, paint, sculpt -whatever your art heart desires! Miss Ruby, the Tween Librarian, will have craft kits to get you started. Sign up at https://www.pvlib.net/tweens Ages: 9 - 13 year olds Cost: FREE Location: Zoom Date/Time: Sept. 8 • 4:30pm Sept. 22 • 4:30pm

Pick up a haunted house coloring sheet from the Children’s Department, color it however you want, and bring it back before October 25. A super-secret panel of judges will review all the submissions and select a winner!

Ages: 9 - 13 year olds Cost: FREE Location: Prescott Valley Public Library Date/Time: Coloring sheets will be available

starting September 27

BOOK CHAT Come hang out and talk about the books you’ve been reading -- you can share an old favorite or chat about something new! Miss Ruby, the Tween Librarian, will have fun bookish swag for you to grab as well.

Ages: 9 - 13 year olds Cost: FREE Location: In person. Location to be announced.

Visit https://www.pvlib.net/tweens for updates Date/Time: Sept. 28 • 5:00pm

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DIY CLAY MONSTER Make your own little monster out of molding clay!

Ages: 9 - 13 year olds Cost: FREE Location: In person Date/Time: Location to be announced.

Visit https://www.pvlib.net/tweens for updates.

TEEN PROGRAMS VIRTUAL REALITY: AN IMMERSIVE CAREER EXPLORATION EXPERIENCE

Explore various careers with virtual reality using the Oculus Quest 2. Choose from several apps to explore various careers from firefighting to a NASA astronaut.

There are limited 30-minute time slots available. Sign up at https://www.pvlib.net/teens Ages: 12 - 18 year olds Cost: FREE Location: DML Date/Time: Sept. 3 • 3:00pm Sept. 10 • 3:00pm Oct. 8 • 3:00pm Oct. 22 • 3:00pm

COLLEGE & CAREER READINESS: FINDING THE RIGHT FIT

Confused at where to start in your college application journey? Explore college types and discover your best fit.

Sign up at https://www.pvlib.net/teens Ages: 12 - 18 year olds Cost: FREE Location: PC Lab Date/Time: Sept. 20 • 3:00pm

PHANTOM PLANET: A LIVE ACTION ROLE PLAY ADVENTURE EVENT

At this event, you’ll learn simple improvisational theater techniques, how to create epic battle scenes, fight with foam weapons, and develop a character. All this will prepare you for the Live Action Role Playing Game we will play in the evening, ‘Phantom Planet,’ a game about a crash landing on an alien planet. *Because this event builds on itself, you must commit to attend the whole event in order to participate. Sign up at https://www.pvlib. net/teens Ages: 12 - 18 year olds Cost: FREE Location: Auditorium & Theatre on the Green Date/Time: Oct. 2 • 10:30am-9:30pm

FINANCIAL AID 101

Choosing the best college is difficult, but paying for college can be intimidating. Join us for tips and advice on how to navigate FAFSA and overall financial aid planning.

Sign up at https://www.pvlib.net/teens Ages: 12 - 18 year olds Cost: FREE Location: PC Lab Date/Time: Oct. 5 • 3:15pm

TEEN MURDER MYSTERY Celebrate Halloween with a special murder mystery program. Who killed the high wizard? Use your deductive skills to find the killer. Sign up at https://www.pvlib.net/ teens Ages: 12 - 18 year olds Cost: FREE Location: Crystal Room Date/Time: Oct. 12 • 3:30pm

WRITING THE COLLEGE ESSAY It’s finally time to impress your university’s admission officers with a great college application essay! These words can mean the difference between acceptance and rejection. Join us for a workshop on how to write a fantastic and memorable college essay. Sign up at https://www.pvlib.net/teens Ages: 12 - 18 year olds Cost: FREE Location: PC Lab Date/Time: Nov. 8 • 3:15pm

NAVIGATING SCHOLARSHIPS Paying for college can be daunting! Learn how to navigate scholarships and pay for college in our special workshop.

Sign up at https://www.pvlib.net/teens Ages: 12 - 18 year olds Cost: FREE Location: PC Lab Date/Time: Dec. 6 • 3:15pm

ADULT PROGRAMS PRESCOTT VALLEY QUILTERS

An informal group of quilters meet twice a month to enjoy each other’s company, work on projects (hand or machine), and share techniques with each other. The group frequently has snacks and refreshments, as well as a Show and Tell.

Ages: Adult Cost: FREE Location: Crystal Room Date/Time: Starting Sept. 3 1st & 3rd Fridays • 9:00am-12:00pm

CONVERSATIONAL ENGLISH An opportunity to learn new vocabulary, practice conversational skills, and build confidence in language usage through fun and interactive activities.

Ages: Adult Cost: FREE Location: Koole Room Date/Time: Starting Sept. 6 Mondays • 5:15-6:30pm

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CROCHET ONE, KNIT TWO

An informal group of folks who enjoy the art of crochet, knitting, and any other portable needle craft. If someone needs help reading a pattern or figuring out a new stitch, there is always someone who can lend a hand. Besides sharing knowledge and expertise, this group shares patterns as well. Friendly and helpful—newcomers are always welcome!

Ages: Adult Cost: FREE Location: Crystal Room Date/Time: Starting Sept. 6 Mondays • 1:30-4:00pm

ALZHEIMER’S ASSOCIATION SUPPORT GROUP Ages: Adult Cost: FREE Location: Glassford Hill Room Date/Time: Starting Sept. 13 2nd Mon./month • 10:00-11:30am

CONVERSATIONAL SPANISH

Hola! Are you hoping to improve your Spanish speaking skills? Come to the Prescott Valley Public Library and meet other individuals who would like to practice their Spanish too. No registration is required.

Ages: Adult Cost: FREE Location: Glassford Hill Room Date/Time: Starting Sept. 14 Tuesdays • 3:30-4:30pm

CHAIR YOGA Chair yoga allows you to keep doing yoga regardless of your ability. The chair can also be used as a prop to help getting into the poses a little easier. Not to mention there is no getting up and down from the floor worry. Yoga will help you keep and build your strength, flexibility and balance.

Ages: Adult Cost: FREE Location: Crystal Room Date/Time: Starting Sept. 16 3rd Thurs./month • 11:30am-1:30pm

MONDAY MOVIE NIGHT Visit the library website for movie listings. No registration is required.

Ages: Adult Cost: FREE Location: Auditorium Date/Time: Starting Sept. 20 3rd Mon./month • 5:00-7:00pm

MASTER GARDNER Pre-recorded presentations of 2021 Master Gardener: Topics will include: Why Plant Wildflowers • How to Get Started Choosing a Site • Plants or Seeds • Elements of Care Ages: Adult Cost: FREE Location: Crystal Room Date/Time: Starting Sept. 28 4th Tues../month • 5:00-7:00pm

CITIZENSHIP Civics classes for those applying for U.S. citizenship.

Ages: Adult Cost: FREE Location: PC Lab Date/Time: 4th Tues../month • 5:00-7:00pm 109

EDUCATIONAL Calling All Potential Instructors!

DO YOU HAVE A SKILL OR AN INTEREST TO SHARE? We believe that learning is a rewarding experience that is best in an informal, supportive environment.

We are currently looking for Outdoor Education, Piano, Fine Arts, Cooking, Hiking, and Archery instructors.

•••

For more info. please contact the Parks and Recreation Department at (928) 759 - 3090 or pick up a Instructor Interest Form at our office.

CARD MAKING WORKSHOPS

Want to get creative in a friendly and fun environment while also learning a new skill? Try a Card Making Workshop! Led by expert crafter and instructor Dolly Werner, students create beautiful, unique greeting cards perfect for birthdays, holidays, or just to send someone well wishes. Each student will leave every class with a beautiful set of 4 greeting cards. Each month join Dolly and create 4 Christmas Cards to give out to family and friends for next year!

Ages: 15+ Cost: $20 Location: Prescott Valley Civic Center

7501 E Skoog Blvd.

Date/Time: Card Workshop Sept. 7 • 10:00-12:30am Card Workshop Sept. 7 • 5:30-7:00pm Card Workshop: Christmas Cards Sept. 28 • 10:00-12:30pm

VIEW THE RECREATION & EVENTS GUIDE FROM YOUR PHONE.

BASIC DOG OBEDIENCE

This class will be the foundation for a great relationship between you and your dog. Learn why it is so important “in a dogs eyes” to be a leader. All basic commands will be taught: heel, sit, stay, down and come. Along with these basic commands, many typical behavior issues will be addressed: barking, biting, house breaking, jumping up, door bolting etc. and many more.The class will provide great mind and body exercise for both you and your dog.

Class meets once a week for six weeks.

Dogs must be at least 4 months old and current on vaccinations. Please no aggressive dogs for this class. The first class will be just for humans. Dogs will start class the second week.

Ages: Cost: Location:

Date/Time:

All ages $175/7-week course The Valley Warehouse 5880 Prairie Lane September 21-November 2 Tuesday evenings • 6:30pm-7:30pm

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DANCE PRIVATE DANCE

BEGINNER & ADVANCED HULA

Join experienced dance instructor Hector Rivera for private dance lessons! Hector is a DVIDA Professional Cert./ Examiner and Grand Master in Latin, Standard, American Smooth and Rhythm.

Come learn Hawaiian culture, values and the dances of Hawaii with Native Hawaiian and Hula Master/Instructor Kehau Chrisman. Classes are once per month in room 331 located in the Civic Center. Students are encouraged to wear comfortable clothing; bring their own lunch/ snacks, water, and a 3-ring binder with paper. Please Note: Advanced Hula needs extensive previous experience/instruction and instructor approval.

Private lessons (1 or 2 students with the instructor) are an opportunity for students to learn at their own pace with individualized attention. It is recommended that new students register for the Introductory Private Lesson before signing-up for the full month session.

Each lesson is scheduled as one hour lesson with the instructor. Students register for private lessons for the entire month and either meet with the instructor on Friday evenings or Saturday mornings. Once you have signed up for this class, you will be put in contact with Hector to schedule your month of weekly sessions.

Ages: Cost: Location:

Date/Time:

All ages $45/per lesson • $1080/40 lessons Prescott Valley Civic Center 7501 E Skoog Blvd.

Determined by participant

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Ages: 14+ Cost: $15/Beg. class • $40/Advanced class Location: Prescott Valley Civic Center

7501 E Skoog Blvd.

Date/Time: Advanced Sept 11 • 9:00am-1:00pm Beginner Sept 11 • 1:30-2:30pm Advanced Oct 16 • 9:00am-1:00pm Beginner Oct 16 • 1:30-2:30pm Advanced Nov 20 • 9:00am-1:00pm Beginner Nov 20 • 1:30pm-2:30pm

BEGINNER BALLET

Beginner Ballet is for dancers 3-7 years of age. This fantastic starter class for youth is designed for children who have little to no formal dance instruction in ballet. Basic steps, body placement and balance are studied in a fun and nurturing way. Ballet shoes are preferred, but not required. Class is held on Thursdays from 4:15 - 5:00 pm at the Prescott Valley Civic Center. Ballet is paid on a monthly basis.

Ages: Cost: Location:

Date/Time:

3-7 $32/4 week class • $24/3 week class Prescott Valley Civic Center 7501 E Skoog Blvd.

October 7-28 Thursdays • 4:15pm-5:00pm

November 4-18 Thursdays •4:15pm -5:00pm

INTERMEDIATE BALLET

INTERMEDIATE TAP & JAZZ

Intermediate Jazz & Tap is for students ages 7+ and is a great way for students to learn progressive jazz and tap moves and improve their technique. Basic knowledge and dance skills required. Previous dance experience recommended. Class is held on Thursdays from 5:45 - 6:30 pm at the Prescott Valley Civic Center. Tap & Jazz is paid on a monthly basis.

Ages: Cost: Location:

Date/Time:

7+ $32/4 week class • $24/3 week class Prescott Valley Civic Center 7501 E Skoog Blvd.

September 2-30 Thursdays -5:45pm-6:30pm

October 7-28 Thursdays -5:45pm-6:30pm

November 4-18 Thursdays -5:45pm-6:30pm

Intermediate Ballet is a continuation of Beginner Ballet.

This level is created for the dancer with a basic understanding of ballet technique and terminology. Beginning Ballet is highly recommended before registering for this class. Class is held on Thursdays from 5:00 - 5:45 pm at the Prescott Valley Civic Center. Ballet is paid on a monthly basis.

Ages: 3-7 Cost: $32/4 week class • $24/3 week class Location: Prescott Valley Civic Center

7501 E Skoog Blvd.

Date/Time: September 2-30

Thursdays • 5:00pm-5:45pm

October 7-28

Thursdays • 5:00pm-5:45pm

November 4-18

Thursdays • 5:00pm-5:45pm

VIEW THE RECREATION & EVENTS GUIDE FROM YOUR PHONE! 113

FITNESS COMPLETE FITNESS

HIKING

Complete Fitness is designed to increase strength, range of movement, balance and coordination. Exercises are performed using hand held weights, resistance bands and body weight for a full body workout. Class participants should bring an exercise mat, resistance bands (long with handles and circular) and water.

Get outdoors with Community Services and sign up for one of our upcoming hikes starting in July! It’s the perfect way to stay active, enjoy the beautiful Arizona scenery, and meet like-minded people

Ages: All ages Cost: $5/per session Location: Prescott Valley Civic Center 7501 E Skoog Blvd.

Date/Time: September 13-November 29 Mondays • 10:00am-10:50am

PICKLEBALL

Trails will vary in difficulty level and will be a combination of local hikes and excursions outside the Prescott Valley area. Local hikes are FREE and state-wide hikes will vary from $10-$50.

Ages: Cost: Location: Date/Time:

15+ FREE -$25 • See description Varies One Saturday per month.

See pvaz.com for more information

Learn and grow your skills on the court with PPR Certified Professional, Sue Brogaard. Skill development will include serving and service return, 3rd shot drop, dinking, transitioning from baseline to kitchen, court position, and strategy. Bring your own paddle and water: balls will be provided.

Ages: 18+ Cost: Private Lessons: $75/month

Group Lessons: $50/month per person Location: Prescott Valley Civic Center 7501 E Skoog Blvd.

Date/Time: Tuesday - Saturday

Private 8:00am - 9:00pm

Group 9:00am-10:00pm

VIEW THE RECREATION & EVENTS GUIDE FROM YOUR PHONE.

CHITO RYU KARATE

SHING YI & BA GUA

Chito Ryu Karate is a martial art form that started in Japan. It teaches discipline and respect, promotes a healthy lifestyle, and builds friendships. Confidence in self and helping one another are fundamental to the success of the art. The class includes footwork, katas, self-defense, defense against bullying, and opportunities to attend tournaments. Beginner Karate classes are held on Monday evenings. Advanced and intermediate karate are offered on Saturday mornings. Advanced classes require pre-approval by the sensei. Classes are paid by the month.

Shing Yi is an internal martial art that focuses on the 5 elements for moving meditation (wood, fire, earth, metal and water). Each element represents a particular organ in the body. When done correctly the practicing of the 5 elements can refine one’s body and mind. Students will learn the proper movements, alignment and learn to incorporate breathing with movements.

Ages: 5+ Cost: $25/per month Location: Prescott Valley Boys & Girls Club

8201 E Loos Drive OR

Sante Fe Station Park

6751 E. Sante Fe Loop Road Date/Time: Beg. Mondays • 6:30pm-7:45pm Int. Saturdays • 9:00am-10:15am Adv. Int. Saturdays • 9:00am-10:15am

For those interested the class will also teach Ba Gua which is another internal arts form. Ba Gau is also based on the principles of movement and stillness, opening and closing, expanding and contracting, rising and falling, crossing and turning. Through these slow, even movements students will learn to balance the body and mind.

Classes are designed for students of all levels of experience.

Ages: Cost: Location:

Date/Time:

18+ $10/per session Prescott Valley Civic Center 7501 E Skoog Blvd.

Fridays • 11:00am-1:00pm

SCAN THE QR CODE!

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LOOKING FOR EVEN MORE FALL FUN IN PRESCOTT VALLEY?

•••

SCAN THE CODES BELOW & VISIT OUR PARTNERS FOR ADDITIONAL EVENTS & UPDATES!

The Town of Prescott Valley www.PVAZ.net/parks

Prescott Valley Chamber of Commerce www.PVChamber.org

Findlay Toyota Center www.FindlayToyotaCenter.com

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PARKS & TRAILS AMERICAN LEGION PARK

HOME FIRE PARK

SKATE & BIKE PARK

1559 N Home Fire Drive

8600 E Nace Lane

LION’S PARK

TONTO PARK NORTH

Robert & Yavapai Road

4700 N Tonto Way

BOB EDWARDS PARK

MOUNTAIN VALLEY PARK

TONTO PARK SOUTH

7201 E Long Look Drive

8600 E Nace Lane

COMMUNITY CENTER PARK

OVERLOOK PARK

3281 N Bob Drive

ANTELOPE PARK 6933 Cattletrack Road

9360 E Manzanita Circle

FAIN PARK 2200 N 5th Street

FENCE LINE PARK 1800 N Fence Line Drive

GEORGE ANDERSEN PARK 9500 E Superstition Drive

GRANVILLE PARK 5880 N Bronco Lane

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6935 E Lynx Wagon Road

PRONGHORN PARK 7931 E Rusty Spur Trail

QUAILWOOD PARK 380 N Vidal Street

SANTA FE STATION PARK 6751 E. Santa Fe Loop Road

SETTLER’S PARK 7764 E Roaming Way

4050 N Tonto Way

TRAILHEAD PARK 1483 N Lucky Draw Drive

URBAN FOREST 8700 Lakeshore Drive

VIEWPOINT PARK 7301 E Park Ridge Drive

VILLAGE SQUARE PARK 1276 N Destiny Drive

WANDER WAY PARK 1860 N Wander Way

GLASSFORD HILL SUMMIT TRAIL

Trailhead Location: 6000 E Antelope Lane One of our most popular trails! Summit Trail is a 4.5 mile out and back trail with a 944 foot elevation gain used primarily for hiking, walking, and biking. Free parking is available at the trail head. Dogs are welcome, but must be leashed.

IRON KING TRAIL Trailhead Location: The end of Santa Fe Loop Road Known for great views of the Prescott Dells, Iron King Trail follows along the once railroad that once connected the neighboring towns. A 4 mile out and back trail, Iron King also connects to the Prescott Peavine trail system. The trail is primarily used for hiking, walking, and biking. Dogs are welcome, but must be leashed.

FAIN PARK TRAIL SYSTEM Trailhead Location: 2200 N 5th Street This scenic 100-acre park features a small hiking trail system that ranges from easy to moderate levels trails.

Popular hiking loop options around the park include the Lynx Creek Loop, which is about 1 mile, and the Cavalry-Canyon Loop, which is approximately 1.6 miles. Dogs are welcome, but must be leashed.

URBAN & MULTI-USE PATHWAYS Across Prescott Valley these pathways include the Central Core MultiUse Path that follows along Lakeshore Drive, the State Route 69 Multi-Use Path, and the PV Pipeline path that connects from Lakeshore Drive to Highway 89. These pathways are primarily used for walking and biking.

VOLUNTEER

OPPORTUNITIES ADOPT A PARK

Volunteer tasks for our parks typically include trail maintenance, multi-use path maintenance, painting, weed removal, assisted tree and shrub plantings, landscaping.

ART & CULTURE

The Art and Culture Commission is seeking volunteers for a variety of programs and events. The Commission utilizes volunteers with diverse skill sets to assist in our programs including Public Art Displays, the Art at the Center collection, Theater on the Green Concert Series, Youth Arts Month, and so much more.

SPECIAL EVENTS

Drive in Movies • Festival of Fantasy Float • Daddy Daughter Dance Rhythm and Brews • Red, White & BOOM

pvpl drive-up window All shifts are reoccurring weekly Volunteers must wear mask for the entire shift.

Tuesday 4:00pm-5:00pm & Friday 4:00pm-5:00pm Additional volunteer subs needed.

parks & nature photographer

Landscape/ nature photography will generally be seasonally themed and primarily consist of beauty shots of Prescott Valley parks. Including people, wildlife and flora.

Qualified volunteers will have strong technical knowledge of photography and be flexible. We are looking to build roster of volunteers for multiple assignments.

••• FOR ADDITIONAL INFORMATION CONTACT: BRANDI SILBAUGH Volunteer Coordinator PRESCOTT VALLEY COMMUNITY SERVICES Library, Arts, Parks & Recreation bsilbaugh@pvaz.net (928) 759-3096

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PRESCOTT VALLEY ADVERTISING AGENCIES Talking Glass Media, LLC 2982 N. Park Ave. Ste. F (928) 257-4177 TalkingGlass.Media

Home to SignalsAZ.com, Cast11, Buzzsprout.com, TalkingGlassMag.com

APARTMENTS Homestead Talking Glass Luxury Apartments 3131 N. Main St. (928) 277-0184

Parke Place Rental Homes

3901 N. Main St. (928) 583-9997

BEAUTY - HEALTH SPA Cosmopoliton Salon 2982 N. Park Ave., Ste. A (928) 759-3397

Fantastic Sam’s

7025 Florentine Rd. Ste. 101 (928) 759-3550

Great Clips

3298 N. Glassford Hill Rd. Ste. 106 (928) 775-9952

Lynn’s Nail & Spa

7025 Florentine Road (928) 775-4339

DINING–FOOD Baskin-Robbins

3015 N. Glassford Hill Rd. (928) 458-5600

The Boba Bliss

Fry’s Shopping Center Ste. 106 (928) 775-5823

Buffalo Wild Wings 2985 N. Centre Ct. Ste. A (928) 759-9800

Casa Perez

3088 N. Glassford Hill Rd. Ste. 104 (928) 772-7777

Chili’s

7281 Pav Way (928) 775-6918

Colt BBQ & Spirits 2970 N. Park Ave. 928-277-1424 ColtGrill.com

Dunkin’ Donuts

3015 N. Glassford Hill Rd. (928) 458-5600

Firehouse Subs

3088 N. Glassford Hill Rd. Ste. 101 (928) 227-0557 FirehouseSubs.com

Flour Stone Café

2992 N. Park Ave. Ste. C (928) 277-8197 FlourStoneBakery.business.site

Gabby’s Grill

2982 N. Park Ave. Ste. B (928) 277-1787 GabbysGrill.com 120 TG MAGAZINE FA L L 2021

Grumpy Sicilian

7025 E. Florentine Rd. Ste. 102 (928) 756-2783 GrumpySicilian.com

Mod Pizza

3007 N. Glassford Hill Rd. (928) 212-1980 ModPizza.com

Panda Express

3140 N. Glassford Hill Rd. Ste. 105 (928) 775-5612

Papa Murphy’s Pizza

3298 N. Glassford Hill Rd. Ste. 105 (928) 775-7171

Rafter Eleven

2985 N. Centre Ct. Ste. B (928) 227-2050 RafterEleven.com

Robeks Juice

3140 N. Glassford Hill Rd. Ste. 102 (928) 227-0535

Rosa’s Pizzeria – New!

2992 Park Ave. Ste. B (928) 277-0633 RosasPizzaria.com

Starbucks

3322 N. Glassford Hill Rd. (928) 642-7505

EDUCATION UNDERGRAD Humboldt Unified School District 6411 N. Robert Rd. (928) 759-4000

COMMUNITY DIRECTORY Yavapai College, Prescott Valley Campus

6955 E. Panther Path (928) 717-7911

One Main Financial

Sage Counseling

Post Net

The Landings Senior Living Community

2982 N. Park Ave. Ste. C (928) 772-0240

FAMILY ENTERTAINMENT

3298 N. Glassford Hill Rd. Ste. 104 (928) 759-3700

3201 N. Main St. (928) 772-1819

Scott A. Smith Insurance Agency

Findlay Toyota Center

Harkins 14 Theaters 7202 Pav Way (928) 775-2284

In The Game – Family Entertainment Group 2992 Park Ave. Ste. A (928) 775-4040

FINANCES – PROFESSIONAL SERVICES Allied Cash Advance

3140 N. Glassford Hill Rd. Ste. 104 (928) 772-1290

BMO Harris Bank

7221 Florentine Rd. (928) 775-7600

Colt Cleaners

7025 E. Florentine Rd..

Ste. 108 (928) 775-0599

Edward Jones

7025 E. Florentine Rd. Ste. 105 (928) 772-5474

Foothills Bank

3044 N. Glassford Hill Rd. (928) 759-8600

3298 N. Glassford Hill Rd. Ste. 103 (928) 772-7100

HEALTH CARE — IN-HOME CARE & COUNSELING All Ways Caring Homecare 3001 N. Main St. Ste. 1B (928) 275-6722

Arizona Dermatology

3001 N. Main St. Ste. 15 (928) 772-8553

Hospice of the West 3001 N. Main St. Ste. 2A (623) 363-6326

Miracle-Ear

3140 N. Glassford Hill Rd. Ste. 103 (928) 955-8109 Miracle-Ear.com

Mountain Valley Rehabilitation Hospital

3001 N. Main St. Ste. 1D (928) 237-9089

3500 N. Windsong Dr. (928) 445-3669

Yavapai Pediatrics 3001 N. Main St. Ste. 1C (928) 458-5470

YRMC – East

Yavapai Regional Medical Center 7700 Florentine Rd. (928) 445-2700 YRMC.org

IN SERVICE OF COUNTRY US Armed Forces Recruitment Offices 2982 N. Park Ave. (928) 443-8958

LOGISTICS Global Tranz

3001 N. Main St. Ste. D (928) 583-7295

MAGAZINES PRINT MEDIA TG Magazine

2982 N. Park Ave. Ste. F (928) 257-4177

3700 N. Windsong Dr. (928) 759-8800

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COMMUNITY DIRECTORY MISCELLANEOUS AZ Dept Of Corrections 3001 N. Main St. Ste. 2C (928) 277-2786

NEWS - DIGITAL MEDIA CAST11 Podcast 2982 N. Park Ave. Ste. F (928) 257-4177

SignalsAZ.com Website 2982 N. Park Ave. Ste. F (928) 257-4177

REAL ESTATE Fain Signature Group Properties, Inc. Ron Fain - Broker 3001 N. Main St. Ste 2B (928) 772-8844

Real Estate Development Residential – Commercial – Industrial Build To Suit

FainSignatureGroup.com

RETAIL – HOME – GARDEN Boot Barn

7321 Pav Way (928) 772-6665

Kohl’s

3280 N. Glassford Hill Rd. (928) 772-0989

Mattress America

3298 N. Glassford Hill Rd. Ste. 101 (928) 775-5699

122 TG MAGAZINE FA L L 2021

Peddler’s Pass

6201 E. State Rte. 69 (928) 775-4117

Queen Esther’s Closet 7025 E. Florentine Rd. Ste. 104 (928) 899-5516

Prescott Valley Public Library

7401 Skoog Blvd (928) 759-3040

Town Of Prescott Valley, AZ.

Walmart

3450 N. Glassford Hill Rd. (928) 499-3136

7501 Skoog Blvd Switchboard: (928) 759-3000 Water Billing: (928) 759-3120

TELECOMMUNICATIONS

TRANSPORTATION

Sprint T-Mobile

Groome Transportation Shuttle Service

3140 N. Glassford Hill Rd. Ste. 101 (928) 775-9945

TOWN RESOURCES Central Arizona Fire and Medical (CAFMA) 8603 E. Eastridge Dr. (928) 772-7711

Prescott Valley Chamber of Commerce 7120 Pav Way Ste. 102 (928) 772-8857

Prescott Valley Civic Center – Recreation Area 7501 Skoog Blvd (928) 759-3000

Prescott Valley Economic Foundation (PVEDF) 7120 Pav Way Ste .106 (928) 775-0032

Prescott Valley Police Department 7601 Skoog Blvd (928) 772-9261

Pick-Up Location: 3001 N. Main St. (800) 888-2749

Maverick Gas Station & Convenience Store

3576 N. Glassford Hill Rd. (928) 772-1126

VETERINARIAN – PET CARE Premier Pet Hospital

3322 N. Glassford Hill Rd. (928) 460-4211

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Looking for a new and rewarding retirement?

Touchmark is different because of our awardwinning Full Life Wellness & Life Enrichment Program™. Focusing on the strengths, needs, and interests of each person, the program encourages residents to become more engaged in life and supports opportunities to build new friendships and fulfill aspirations.

Normally, I’m not always a sociable person, but it’s hard not to be sociable in an environment like this. I like it a lot. The people here are my large family now.

- Bob Goodwin, resident

HISTORY YOU CAN TRUST. Call 928-515-2486 to schedule a private tour.

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