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BY ALLISON BROWN Glendale Star Staff Writer
For the 25th year, Ballet Under the Stars is bringing ballet to the community with four free events at parks around the Valley.
The free performances helps Ballet Arizona, a Phoenix-based professional dance company and school, give back to the community, thank them for their support and ensure everyone has the opportunity to experience ballet, according to Samantha Turner, executive director.
“We do it because we love to give back to the community that supports us as a nonprofi t organization,” she said.
“Ticket sales for our performances only pay for a portion of the cost of what we do. We receive more than $1 million in contributions from individuals around the Valley to help support what we do, and we want to thank them for that by providing a free performance. We also want to provide the opportunity for people who, for whatever reason, don’t fi nd themselves able to make it to symphony hall for a performance, whether it’s cost or just diffi cult to get Downtown. We like to provide these free performances to give everyone the opportunity to experience and enjoy ballet.”
Performances at the parks begin at 7 p.m., though attendees are encouraged to get there early with their own lawn chairs or blankets for a good seat. The company will be at Fountain Park in Fountain Hills Wednesday, Sept. 29; at Sahuaro Ranch Historic Park in Glendale Thursday, Sept. 30; Estrella Lakeside Amphitheater in Goodyear Friday, Oct.1; and Steele Indian School Park in Phoenix on Saturday, Oct. 2.
Turner said having the performances outside at the parks, while labor intensive and sometimes diffi cult for the dancers, is part of what makes them so special.
“Living here in Arizona, we have something that no one else in the country has, and that is the beautiful wonderland we live in,” Turner said.
To make the outdoor event happen, crews get to the park at 8 a.m. the day of and build an entire stage from the ground up, including professional lighting and sound equipment. Essentially, the only thing they don’t have compared to the concert hall is walls and a roof. When the show is over, the crew comes back out at night to tear everything down. Then, the next day, they go to a different location and do it all over again.
Ricardo Santos, a professional dancer with Ballet Arizona, said there were some challenges for the dancers that come with performing outside.
“It’s a little bit hot, and sometimes it does rain or sometimes there are bugs, so you never know,” Santos said. “The challenge is really the heat, because we’re in full-on costumes sometimes and it’s hard to breathe a little bit. If we’re doing a ballet and have to go on the fl oor, stuff like that can get a little tricky because the fl oor can get slippery from our sweat.”
However, he quickly followed that with “it defi nitely paid off” and the response from the crowd was so rewarding. Turner said in some locations, they have had up to 5,000 people show up, which is more than the concert hall could accommodate. Even though it has more people, the outdoor venue can be more inviting for families wrangling kids or even pets, both of which are invited.
“Watching the crowd at Ballet Under the Stars is something that’s incredibly uplifting to see,” Turner said. “One of the most spectacular things is watching all the children get up and move, inspired by the dancers. You’ll see them dancing on the sides and some in front of the stage. Out there amongst them are the future dancers who are going to be up on that stage. The beauty of Ballet Under the Stars is out there in the audience, watching that spark of a dream being born. Some youngster is seeing ballet and deciding that’s what they want to do with their life.”
Santos said he was once one of those kids who were fascinated by the dancers and wanted to do that. Santos achieved his goal and has been a professional dancer since he was 18 years old. Now 31 and going into his sixth season with Ballet Arizona, he said Ballet Under the Stars is close to his heart and reminds him why he became a professional.
Ballet Arizona has an outreach program that teaches local kids choreography and basic ballet techniques once or twice a week for about a month. Santos said when he participated, it was rewarding to be able to mentor them and inspiring to have them look up to him.
“Some of the young ones, they are a bit more in their element, and they ask questions like, ‘How is it being a dancer?’ They especially love the ballerinas; they’re so cute. It inspires me just because it’s a reminder of the whole reason I got into professional dancing in the fi rst place — to be able to touch others with my dancing. I like to imagine I was like that actually, when I was 7 years old and thought ‘I want to do that’ when watching people perform.”
If interested in attending, make sure to check Ballet Arizona’s website for updates regarding COVID-19 regulations and/or weather alerts. The performances are free and open to the public, no reservation is required. Seating is not provided; attendees should bring their own chairs or blankets.
Ballet Under the Stars performances are free. (Photo courtesy of Ballet Arizona)
Ballet Under the Stars
WHEN: 7 p.m. Thursday, Sept. 30 WHERE: Sahuaro Ranch Historic Park Area, 9802 N. 59th Avenue, Glendale COST: Free INFO: balletaz.org
Entrepreneurs hope to raise customers’ self-esteem
BY CHRISTINA FUOCO-KARASINSKI Glendale Star Executive Editor
Lorenzo Carson was working as a plumber when he met Taqee Zareef on a job in the Bay Area.
Carson, of Avondale, wished he could spend more time at home with his family, as plumbing is a 24/7 job. He found Zareef felt he same.
In February, the duo took a leap of faith and invested in CG Essentials, a self-care company that they say improves self-confi dence. It launched in April.
“We’re big on family,” Carson said. “Back when we were working as plumbers, it was so time consuming. We want to do well and make money and be comfortable, but not at the expense of spending time with our kids and families.
“We have always been clean-cut men, and putting these grooming kits together is right up our alley.”
Zareef said CG Essentials’ products are rare in that men do not usually see grooming kits just for them.
Products range from a $4.49 Dip’N Du-Rag to a $90 Boss Bundle, a collection of men’s grooming products on CG Essentials’ website.
Perfume, edge control, beauty blenders and cuticle oil are among the popular products for women. Their products are even named after their children to show their commitment to building a more splendid future — not only for their children but also for the Black community. For instance, some of their products are named Iyana’s Edge Control, Love Aliya Perfume, Layla’s Luxury Lip Balm and Carson Cuticle Oil. “The edge control is our top seller, to be honest,” Carson said. “It allows them to tame and style their edges.”
Lorenzo Carson and Taqee Zareef founded CG Essentials so they could spend more time with their children. (Photo courtesy of CG Essentials)
edges.”
The now-former plumbers — or “house doctors,” as Carson said — enjoy the creativity and the opportunities that come with CG Essentials.
“It’s the same rush I used to get when I was plumbing,” Zareef said.
Zareef and Carson would love to expand their business, but they’re happy with the success they’ve had so far. They are working on having CG Essentials products in Walmart, Target and beauty salons.
“People are telling us how much they love it,” Carson added. “We do it all at home, which allows us to spend time with our family and kids. We’re going to their basketball games and practices. It opened a whole new world for us.”
Zareef added, “It takes people years to be able to do it, to experience some of this stuff. In a couple months’ time, it’s been amazing. We’re still really humble about it.”
Zareef and Carson are in CG Essentials for the long haul.
“This is defi nitely not a get-richquick scheme,” Carson said. “It’s more for our families. It we were really worried about the money, we would have stayed in plumbing. It’s a fruitful job. But with time, you can’t get it back with your kids. That is our No. 1 priority.”
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September 9, 2021
Arizona Restaurant Week returns with in-person options
BY CONNOR DZIAWURA Glendale Star Staff Writer
Arizona Restaurant Association President and CEO Steve Chucri has seen the broadening of local palates and growth of the food scene firsthand.
“I always had this kind of running joke that I was born and raised here and for me we had two kinds of food — we had Mexican food and then a different type of Mexican food,” said Chucri, an Arizona native. “Now we have all of these culinary options that really, if you look, Arizona — in many ways because so many people are transplants here — is kind of a melting pot, which you see across the country.”
The Arizona Restaurant Association highlights that diversity with its Fall Arizona Restaurant Week, which returns from Friday, Sept. 17, to Sunday, Sept. 26, with a panoply of restaurants spanning the state — including Glendale — showcasing special menus.
As part of the 10-day event, many local restaurants will introduce threecourse prix fixe menus at price points of $33, $44 or $55, the latter a new tier. Each restaurant’s specifics vary, with some offering individual meals and others crafting selections for couples or groups. Some restaurants may offer wine pairing selections at an additional cost. Standard menus aren’t affected.
“Some of your favorite and most well-known restaurants are on sale here in Arizona for 10 days,” Chucri explained. “And it gives people the opportunity to try a restaurant they may not have tried. It creates this enthusiasm about the culinary opportunities here and throughout the Valley that, you know, is exciting to have happen twice a year.”
More than 120 restaurants have signed on so far, with the event’s website allowing patrons to search menus by categories such as cuisine type, location and price, even accounting for vegetarian/gluten-free options and takeout.
Ajo Al’s $44-per-couple offerings include chili con queso or guacamole for an appetizer. For entrees, guests can choose two of the following, or one pizza to share: pizza nortena, carne asada burrito, spinach and mushroom
Mexican restaurant Barrio Queen’s 75th Avenue and Bell Road location will offer a $33 dine-in-only meal consisting of the diner’s choice of the casa margarita, red or white house wine, 16-oz. draft beer, fountain soda or iced tea to drink; either coctel de elote or a half portion of guacamole as an appetizer; the chile verde entrada, azteca burrito, enchiladas suizas or vegetable chile relleno for the main entrée; and flan or a half order of churros for dessert. (Photo courtesy of Barrio Queen) enchiladas, or smoked street taco sampler. For dessert, the choices are flan or fried ice cream. Drinks are included with this deal: a house margarita or a Mexican beer.
Arrowhead Grill’s meal is $55 per guest. Starters are Caesar salad, house salad, chopped salad or clam chowder. For entrees, guests can choose from USDA prime 8-ounce Delmonico, USDA prime 8-ounce prime filet, 10-ounce prime rib, Atlantic salmon or a half-roasted chicken. Sides — or accompaniments — include maple mashed sweet potatoes, creamed spinach, sauteed broccoli, creamed corn or Yukon Gold mashed potatoes. Dessert, which is an additional $5.99, is its signature butter cake or flourless decadence chocolate cake.
Mexican restaurant Barrio Queen’s 75th Avenue and Bell Road location will offer a $33 meal consisting of the diner’s choice of the casa margarita, red or white house wine, 16-oz. draft beer, fountain soda or iced tea to drink; either coctel de elote or a half portion of guacamole as an appetizer; the chile verde entrada, azteca burrito, enchiladas suizas or vegetable chile relleno for the main entrée; and flan or a half order of churros for dessert.
The Melting Pot Restaurant of Arrowhead is offering fondue for $55 per person. Cheese fondue choices include classic alpine or Wisconsin cheddar. Guests can choose from entrees like cold water lobster tail, filet mignon, teriyaki-marinated sirloin, herb-crusted chicken, shrimp or Atlantic salmon. Dessert offerings are flaming turtle or s’mores. Urban Margarita’s menu ($44 per person) is robust: avocado-guacamole toast on fresh focaccia, shrimp empanadas or banging crispy cauliflower for starters; lobster and crab enchiladas, mango beurre blanc pan-roasted salmon or 36-hour marinated prime New York carne asada. Dessert choices are margarita lime pie, salted caramel bourbon bread pudding, or raspberry churro bites with fresh whipped cream. “Arizona is becoming more and more of a foodie-type place and venue, and I think what the restaurant week does is try to trumpet that to our guests and patrons around the state,” Chucri said. Since it was founded 14 years ago, Arizona Restaurant Week has grown from a once-yearly event every fall to a biannual event also hosted in the spring, increasing along the way from roughly two dozen restaurants in its first year to now well over 100 per event. New this year, the Arizona Restaurant Association is raising funds for the HonorHealth Desert Mission endowment to support those who are underprivileged, experiencing homelessness or affected by the pandemic.
Billed as the “Dine In. Help Out.” program, Arizona Restaurant Week is accepting donations through its website and QR codes provided with bills at participating restaurants. Funds will benefit Desert Mission programs and services, such as its food bank, early childhood learning center and adult day program.
“It’s a really unique event that diners have just come to love, and that’s what makes it worthwhile for us,” Chucri explained of the growth of Arizona Restaurant Week.
Due to the pandemic, Chucri acknowledged that the Arizona Restaurant Association was forced to quickly adapt. Moving to takeout options last year is one such way, though the event is now allowing in-person and takeout options. This may vary from restaurant to restaurant.
“Restaurateurs, fortunately we’re getting back into our regular cycle, which is a good thing,” Chucri noted. “People have missed restaurants, which we’ll always be grateful for, and so we have seen our places fill up quite more than we expected them to.
“And so, you know, we’re still trying to help people — those who still aren’t comfortable to go into a restaurant — to still be able to take out, but at the same time, I think we’ll probably, come next year, we’ll likely just go back to our original platform, which is just dine in the restaurant.”
But first, Chucri has high hopes for this year’s fall event. He recommends people plan ahead and seek out reservations when possible, as demand tends to increase with restaurant week.
“The Spring Restaurant Week went well, actually,” he recalled. “We had a great turnout. … And so we’re optimistic. I mean, we’re getting more and more restaurants every day participating, and I anticipate that to continue.”
