Santan Sun News Neighbors: 11-15-14

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Neighbors

www.SanTanSun.com

November 15 - December 5, 2014

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Neighbors Rock Lobster rocks Chandler’s culinary scene BY LYNETTE CARRINGTON

Chandler’s The Sushi Room has been reimagined as Rock Lobster, thanks to a little help from the addition of teppanyaki tables and an expanded sushi and sake menu. “We put in the teppanyaki tables and we didn’t want to be known as just having sushi, so we say that we’re ‘Rock Lobster-The Sushi Room reinvented,’” explains general manager Heather Hanson. Hanson walked us to one of three spacious teppanyaki tables, where we kicked off our meal with the Strawberry Butterfish roll ($11), which featured tender butterfish, crab mix, avocado and slices of sweet strawberry. It made for a sweet and mild roll that we haven’t found at any other restaurant. The sashimi assortment ($27) was also a colorful collection of 18 pieces of fish that was as beautiful as it was tasty. The sushi, sashimi, maki and rolls menu is extensive and we’ll definitely go back to try the SanTan roll ($9) with yellowtail, jalapeño and cream cheese wrapped in soy paper and topped with wasabi aioli. SEE ROCK

LOBSTER

Aquatics programs ongoing despite cooler weather

Live nativity event celebrates the holiday

Neighbors PAGE 47

Spirituality PAGE 61

Where to Eat PAGES 69-70

Tumbleweed Christmas tree a Chandler tradition BY GAVIN MAXWELL

Living in the Sonoran Desert may not provide a typical white Christmas experience, but that has not kept the City of Chandler from creating a unique holiday atmosphere complete with its own traditions. They include the Tumbleweed Tree Lighting Ceremony and the Parade of Lights on Saturday, Dec. 6, at Dr. A.J. Chandler Park, across from the Crowne Plaza San Marcos Golf Resort. The event will kickoff at 4:30 p.m. and feature a variety of entertainment throughout the night leading up to the tree lighting. The Dance Loft will be first on stage at 5 p.m., SEE CHRISTMAS TREE PAGE 45

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CHANDLER TRADITION: Gathered tumbleweeds are transported to Chandler’s town square where they are attached to a 25-foot tall wire frame, sprayed with 25 gallons of white paint, 20 gallons of flame retardant and dusted with 65 pounds of glitter. The tree is later adorned with approximately 1,200 holiday lights. Photo by City of Chandler

New Year’s Eve celebration coming to downtown Chandler BY MEGHAN MCCOY

ROCK LOBSTER: The Sushi Room added three teppanyaki tables to its restaurant and has been renamed Rock Lobster. STSN photo by Lynette Carrington

The Downtown Chandler Community Foundation and Novoa Denham Events have come together to host an inaugural New Year’s Eve party complete with a ball drop and fireworks in downtown Chandler. “The key here is to provide an outdoor, family-friendly New Year’s Eve celebration in the East Valley,” says Jeff Kulaga, Downtown Chandler Community Foundation executive director. “There’s no better place than downtown Chandler.” Kulaga describes the partnership with Novoa Denham Events owners Rafael Novoa and Brian Denham as ideal because they

represent the downtown businesses as a whole. He says the celebration will bring more people and businesses to downtown. Kulaga calls Chandler an up and coming city. “The growth of business and traffic is growing each year,” he says. The event will feature a main stage in front of the Downtown Chandler Library, with music entertainment from 6 p.m. to 10 p.m. A DJ spins tunes from 10 p.m. to 1 a.m. Novoa says they will begin booking bands for the New Year’s Eve celebration after all the logistics are finalized with the City. The youngsters will also be entertained SEE NEW YEAR’S EVE PAGE 43

Thanksgiving feasts tempt hungry diners BY ALISON STANTON

For those who feel culinarily challenged on Thanksgiving, or just want to take a break from all of the cooking, several local restaurants are offering some tasty feasts with eat-in and/or takeout options. Later that weekend, people can head out to a cactus-lighting kickoff festival in Ahwatukee:

Bernard’s at Ocotillo Diners can enjoy a variety of classic Thanksgiving choices at Bernard’s at Ocotillo. Guests will be served a plated salad, and then a chef-attended carving station will feature roasted turkey with giblet gravy, smoked ham with apple chutney glaze and poached wild salmon

with cranberry chestnut glaze. The traditional sides, served family style, include sage cornbread stuffing, roasted garlic mashed potatoes, candied yams, fresh green beans with crispy onions and toasted almonds and cranberry relish. For those who have room for dessert, a buffet features pumpkin and pecan pies, assorted chocolate truffles, petits fours and a variety of fresh fruit. The meal is served from 11 a.m. to 3:30 p.m. on Thursday, Nov. 27, and the cost is $45 for adults, and $19 for children ages 6 to 12. Children 5 and younger eat for free. Reservations are required. For information, call (480) 917-6660 or visit www.ocotillogolf.com. The resort is located at 3751 S. Clubhouse Dr. in Chandler.

Sheraton Wild Horse Pass Resort and Spa For the sixth year, families can preorder a full meal from Sheraton Wild Horse Pass Resort and Spa. For $249 plus tax, people will receive a full “farm-totable” meal that serves from six to eight. The takeout feast, which is ready to heat and serve, includes a slow-roasted 18-pound turkey with local chili herb rub, I’itoi onion buttermilk whipped mashed potatoes, creamed 60-day corn, cornbread stuffing, green beans with toasted almonds, tart cranberry relish with local oranges, and mesquite cooked sweet yams with agave nectar and Mexican cinnamon. The meal also SEE THANKSGIVING PAGE 45

FEAST: Enjoy a pre-made Thanksgiving feast. 123RF. com


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