Valley Lifestyles September 2014 by Times Media Group

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SEPTEMBER 2014 ValleyLifestyles.com

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PUBLISHER

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Tony Zoccoli

EXECUTIVE EDITOR

Christina Caldwell

ASSOCIATE EDITOR

Breanne DeMore ART DIRECTOR

Dara Fowler

CONTRIBUTING WRITERS Lynette Carrington, Christina Fuoco-Karasinski, Nissa Hallquist, Tracy House, Don and Ann Jackson, Jeremy Jones, Kelly Pollard, Scott Shumaker ACCOUNT EXECUTIVE Sheree Kamenetsky EDITORIAL INQUIRIES ccaldwell@valleylifestyles.com CONTRIBUTING PHOTOGRAPHERS Tony Zoccoli, Sam Nalven, Tim Sealy DISTRIBUTION SERVICES AZ Integrated Media

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FEATURES 35

september

CONVERTED THROUGH THE GRAPEVINE

Not traditionally known as an oenophile’s dream destination, the East Valley is earning a reputation through the renaissance of eclectic wine bars and delicious restaurants offering diverse wine lists—including Arizonagrown wines. Find out where to get the best pours—without the usual pretension. By Christina Caldwell

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A genuine smile is the best first impression—which is why we all spend so much time and money to ensure it is perfect. With the many myths and rumors out there, we wanted to straighten things out about the mouth. We asked some of the Valley’s top dental experts to enlighten us and brush away any lies. By Nissa Hallquist

Imagine this: Adorable sidewalk cafes, world-class museums and amazing old-world architecture combined with the bustle of a major city...That’s right, you’ve found Europe in North America. Take a deeper look inside Canada’s second-largest city—Montreal. By Don and Ann Jackson

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VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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september DEPARTMENTS

14 FROM THE EDITOR 17 UPFRONT | 480

THE LIFE D’VINE

Beginning as a server at D’vine Bistro and Wine Bar, Veronica Trujillo quickly gained a fascination for wine and a passion for sharing it with her patrons. Working diligently to earn her credits and the respect of her bosses and customers, she is now the wine director and assistant manager of the Mesa location.

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30 BACK TO THE FUTURE

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editor's letter WHO DOESN’T LOVE A GOOD GLASS OF WINE? (Heck, I’m even known to enjoy the bad ones.) That moment when your nose enters the glass and you tip back that rich, intricate fermented juice is the epitome of instant relaxation. I wouldn’t blame you if you thought the wine industry came with its fair share of pretentiousness. Movies like “Sideways” and shows like “Frasier” have played wine elitism up—and out. The wine industry has undergone a makeover, especially right here in the East Valley, which is exactly what I covered in this month’s wine feature, “Converted Through the Grapevine.” Slowly but surely, the snobby, mysterious walls keeping the everyday person from enjoying a simple glass of wine are crumbling. Wine is becoming the East Valley’s new craft drink, welcoming newcomers with open arms to numerous wine bars that have opened in our neighborhood in recent years. Its newfound accessibility has opened a wide range of possibilities for the Arizona wine drinker, from taking a road trip to Arizona’s wine country in the Verde, Sonoita or Willcox valleys, to sharing a bottle and bruschetta board at low-key, see-and-be-seen wine bars like The Living Room in Chandler and Postino Winecafe in Gilbert. Just because wine snobs are on the outs doesn’t mean wine experts are in short supply. We talked to one personally this month. D’Vine Mesa sommelier Veronica Trujillo chats about the wine biz, pairings and working for one of the most successful wine bars in the East Valley in our UpFront 480 feature. Trust me, she’s heard all the newbie questions and welcomes them, so head to D’Vine’s Mesa location and ask away. After we say sayonara to this month’s issue and look forward to October, we here at Valley Lifestyles Magazine will be doing a little relaxing of our own. (Hint: It involves a purple-hued cork.) Cheers!

ON THE COVER: White wine pairs nicely with the bruschetta board and ahi tuna salad at The Living Room in Chandler. PHOTO BY SAM NALVEN

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

UpFront 480 TRENDS | PEOPLE | CULTURE | STYLE

THE

LIFE

D’VINE

VERONICA TRUJILLO HELPS TO SHAPE THE WINE CULTURE OF THE MESA’S WINE BAR BY LYNETTE CARRINGTON

As the wine director and assistant manager of D’vine Bistro and Wine Bar, Veronica Trujillo is a key player in the success of the East Valley wine destination. Her enthusiasm, wine expertise and insight assist the customers of D’vine in discovering new wines and having exceptional experiences.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

upfront 480

TRENDS | PEOPLE | CULTURE | STYLE

“When I was hired at Mesa, I started to be involved with wine and I really liked it,” says Trujillo, who was hired as a server. “I thought it was something interesting and fun. I got more involved and took my first-level sommelier and I decided to keep furthering my knowledge and took a class with one of our distributors in Phoenix, Alliance Beverage.” Soon after, Trujillo became a certified wine specialist and continues to educate herself on all things vino. In addition to providing exceptional service and other restaurant-related duties, Trujillo can be found at tastings as well as researching the wines that will be featured at D’vine. 18

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

“I have reps and distributors from Phoenix come in and they bring wines to sample and we taste through them discussing many of their properties,” Trujillo says. “I buy wines that are going to work for my guests and that will work on our lists. The main thing that I do is develop a wine list that is well-balanced and that my customers enjoy exploring.” Wine flights are a staple at D’vine. A wine flight features three, 3-ounce pours that are typically themed (varietal, winery, region, etc.). It’s an excellent way to discover new wines and decide on a bottle for the table. Weekdays, Trujillo works one-on-one with customers, discussing and educating them on wines of different regions and

varietals. “My presence here, and oneon-one customer interaction are very important.” She works with customers in explaining wines, tasting notes and how to pair wines with various foods. The wine club at D’vine is $30 per month and includes two bottles of wine monthly, with a choice from two reds and one white, notification of upcoming wine tastings and special events, an additional 10-percent discount on 12-count case purchases and the first bottle purchased for in-house consumption is offered at retail pricing, reflecting a $10 discount. Wine tastings at D’vine are 5:30 p.m. to 7:30 p.m. Tuesdays. Happy hour is 2 p.m. to 6 p.m. Monday through Friday, and 11 a.m. to 6 p.m. Saturdays. Happy hour appetizers include mushroom quesadilla, coconut shrimp, tuna tataki, vegetable spring rolls and more. The main menu includes tapas, grilled pizzas, salads, upscale burgers, pastas, salmon, pork tenderloin and other special selections. “There are a lot of people with a lot of passion in this business. It’s one of those things that keeps me very excited and very humbled since there is a lot to learn,” Trujillo explains. David Newton, executive sommelier and general manager at D’vine Bistro and Wine Bar, says Trujillo fit perfectly into the “D’vine family lifestyle” when she started working there six years ago. She told Newton that “D’vine has been a home away from home.” “Veronica is a genuine touch of class that pairs well with our fine wine and great food,” he says. “We are blessed to have such talent and we hope she will grace us with her natural abilities for many years to come.” VLM

FOR MORE INFORMATION: D’VINE BISTRO AND WINE BAR 2837-101 N. Power Rd., Mesa (480) 654-4171 www.dvinebistromesa.com ADDITIONAL LOCATION: 3990 S. Alma School Rd., Chandler (480) 782-5550 www.dvinebistrochandler.com

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upfront 480

TRENDS | PEOPLE | CULTURE | STYLE

CULINARY

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While a lot of people understand the importance of eating healthy, they may not be familiar with the system of medicine known as homeopathy. An upcoming event will cover both topics in a scrumptious and educational way. On Sept. 20, Phoenix-based American Medical College of Homeopathy is hosting its second annual Celebrity Chef Collaboration at the Roseo Design Center in Scottsdale. The event, planned by Tisha Marie Pelletier of Gilbert, will feature a variety of local chefs demonstrating and sharing their own delicious recipes, as well as a silent auction. Dr. Todd Rowe, president of the American Medical College of Homeopathy, says that while the ambassadors from the college will discuss the medicinal and health benefits of the various ingredients, the focus of the evening will be on the food. “We have been to many fundraisers over the years that featured ‘hotel’-like food, so we wanted to host an event where the focus is on the chefs and the celebration of food,” Rowe says. Celebrity chefs include: Chef Admir Alibasic, director of product development of Ben and Jack’s Steakhouse, Chef Cathy Bua, founder of Cathy’s Rum Cakes and Cooking with Godmothers and Executive Chef Indy Pynto of Twisted Rose Winery. VLM FOR MORE INFORMATION: www.celebritychefcollaboration.com 20

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

When Kori Sprintz of Gilbert learned last summer that her two young sons Gavin, 3, and Gage, 5, were autistic, she remembers feeling “confused, lost, scared and overwhelmed.” Not long after her sons’ diagnoses, Sprintz heard about the annual Walk Now for Autism Speaks. She says her family used the event as a kind of “coming out party” to talk about the boys’ autism and learn more about local resources. Autism Speaks, along with the Southwest Autism Research and Resource Center (SARRC), are partnering to present this year’s Walk Now for Autism Speaks on Sunday, Oct. 26. The event at Tempe Beach Park will raise money to support autismrelated research, as well as awareness. Amy Hummell, senior director of Autism Speaks—the world’s leading autism science and advocacy organization—says organizers are hoping at least 22,000 people will take part in the familyfriendly event, which will also include resources for parents of autistic children. “Along with the walk there will be a Kids Zone as well as autism service providers. Newly diagnosed families can come and learn about the various services that are available for them,” Hummell says. VLM WALK FOR A CAUSE: WALK NOW FOR AUTISM SPEAKS TEMPE BEACH PARK I SUNDAY, OCT. 26 www.walknowforautismspeaks.org

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upfront 480

TRENDS | PEOPLE | CULTURE | STYLE

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Blending light and dark colors, similar to the deepening hues of a tequila sunrise cocktail, ombre nails are the hottest trend in nail art. Sandy Kegler, a nail technician at Charlie’s Salon and Spa in East Mesa, is frequently asked to design ombre nails, with regular or gel polish. “You start with a base color and then mix three colors that either contrast or coordinate with it,” Kegler says. We mix it with a darker color, medium color and lighter color. We usually put it on with a make-up sponge, but it depends on what nail product you’re using.” Ombre nails have been spotted everywhere from runway shows and magazine spreads to celebrities like Victoria Beckham and Drew Barrymore. Best of all, ombre nails can be created to match any special outfit or to create a signature look. One special trick to ombre nails that Kegler loves is glitter. “It kind of hides that ‘hard line,’” notes Kegler, who also works as a personal trainer at Anytime Fitness in Gilbert. Glitter lends to the overall polished and fun look. “I’m seeing clients from high-school age to their late 40s that do it. With nail art, there’s no age limit, it’s whatever you’re feeling at the moment.” VLM Get this Look: P.S. Darling 5052 S. Power Rd., Suite 104B, Gilbert (316) 712-9962 www.psdarling.com 22

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

FOR MORE INFORMATION: CHARLIE’S SALON AND SPA 2013 N. Power Rd., Suite 110, Mesa (480) 634-7167 www.charliessalonspa.com

COLOR IS MY WORLD! Laura is a highly trained stylist bringing innovative color to Chandler! 15 years’ experience, Midwest transplant that has experience in hair all over the United States from New York, California and now to Arizona. When I moved to Scottsdale 6 years ago I was having a hard time finding a stylist to match my blonde color. I was frustrated going from salon to salon. I found Laura and have loved my hair since, and it is healthy as ever too. From highlights, lowlights, Ombre and pink extensions, she is the best. Her cuts give my hair life again and she stays up on current trends. I brought my 6 year old daughter in before a photo shoot for a cut and style and she loved Laura, she now does my little girls hair. I travel 45 minutes one way to see Laura and will continue to do so! We consult what I would like done and then I leave it up to her and it always comes out perfect. Finally no more gold bands in my hair! Affordable prices and love that she works late in the evenings to get me in. It’s always a pleasure seeing Laura and having her make feel special and have great looking hair. There is no better feeling than being pampered and where the customer service matters. — Sherry G., North Scottsdale

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TRENDS | PEOPLE | CULTURE | STYLE

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TRENDS | PEOPLE | CULTURE | STYLE

RIGHT ON

TARGET BY LYNETTE CARRINGTON

Whether someone is a shooting enthusiast, gun collector, in law enforcement or wants to become better equipped to handle a gun, C2 Tactical is a one-stop shop. Vice President of Operations Vincent Vasquez opened C2 Tactical in March 2013 and it has become a destination for those wanting to further their gun skills and those seeking supplies, ammunition and service. “C2 Tactical is a very comfortable environment and this is a very atypical shooting range,” Vasquez explains. “The store is light, bright and open and the customer service level is very high.” The retail area at C2 tactical boasts 3,500 square feet of space and stocks apparel, shooting accessories, scopes, targets and more. The concealed carry weapons course is one of the most in-demand classes at C2 Tactical. “The class includes topics like interacting with law enforcement, what to say, what not to say, mindset, awareness, safe gun handling, when to ask for an attorney and proper storage. It’s a really comprehensive class,” Vasquez states. Another popular class is one covering Realtor safety. “Often, Realtors are in closed quarters with someone they don’t know. It’s important for them to be able to assess a situation and know what to do and how to react,” Vasquez notes. This class does not focus on firearms, rather it covers safety strategies and methods of defense. Other classes at C2 Tactical include introduction to handguns, NRA certification courses, defensive and tactical handgun skills and practical shooting.

The simulation room is available for those who want to experience real-world situations that involve life-threatening situations. If a customer is considering purchasing a particular gun, they are welcome to rent one and try it on the gun range. “You try before you buy,” Vasquez says. There is a large selection of Glock, Beretta, Ruger, Sig Sauer and Kahr Arms guns. Gunsmithing services are also available at C2 Tactical. The gun range features 23 air conditioned shooting lanes. “We do have range safety officers to make sure everybody is being safe,” Vasquez says. “We also monitor the types of ammo being used.” VLM FOR MORE INFORMATION: C2 TACTICAL 8475 S. Emerald Dr., Suite 106, Tempe (480) 588-8802 www.c2tactical.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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TRENDS | PEOPLE | CULTURE | STYLE

THE

Art OF

WINE & CANVAS BY TRACY HOUSE

Aspiring or, even, reluctant artists have unleashed their creativity, thanks to paint brushes and that traditional muse—wine. Flowing with the latest social trend, the public is uncorking bottles, pouring the vino and gravitating toward do-it-yourself painting events. All it takes is a bit of Riesling to make someone the next Rembrandt. Girlfriends, moms and daughters, husband and wives and new couples hit the canvas to get out and loosen up—no experience necessary. The “paint-and-sip” scene offers a virtual tapestry of choices but, here, we highlight two East Valley locales. WINE AND DESIGN Owner Lisa Tomlin from Wine and Design in East Mesa wants her customers’ creativity to blossom—and feel good about it. “I want to give people the opportunity to go into an environment and realize this is fun,” she says. “And let a little creativity

come out, meet people, feel comfortable and safe and feel really good about something.” Upon Wine and Design’s opening this month, Tomlin will be one of the artists providing expert instruction. Patrons paint the same portrait, however, Tomlin says, there are special painting events, such as date nights for couples, Andy Warhol-style paintings and pet nights. On pet nights, customers will send images of their animals, which will be transferred to canvas for the colorful experience. “I really want to focus on the quality of their work,” says Tomlin of her customers. “One of the goals that I have is to make sure that everybody feels like they walk away with something they are really proud of.” Wine and Design has wine by the bottle or glass available for purchase during the two-hour class. BYOB is prohibited. Group and party reservations are available.

SUNDUST GALLERY For budding artists looking for something more individualized, SunDust Gallery in Gilbert offers Bottles ‘n’ Paints, a BYOB paint party where each person creates a different image. Ron Floyd, owner/artist of SunDust Gallery, was one of the first in the Valley to offer this BYOB paint experience, which has been a hit. “We are a little bit different,” Floyd says. “Over the period of doing this for three or four years, and watching all of the other places pop up around town, we got feedback from customers and decided that we had to be somewhat unique.” As a result, SunDust Gallery allows bourgeoning painters to select their own designs. An artist walks around the room, giving individualized instruction on each portrait. “When people come as a group...they don’t have to do the same painting,” Floyd says. “We would especially hear from couples, ‘We have the same painting, we can’t hang them.’...We’ve kind of hung our hat on the fact that everybody paints something different and it works out well for us.” VLM FOR MORE INFORMATION: WINE AND DESIGN 2920 N. Power Rd., East Mesa (480) 447-5446 www.wineanddesign.com SUNDUST GALLERY 207 E. Williams Field Rd., Gilbert (480) 464-6077 www.sundustgallery.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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TRENDS | PEOPLE | CULTURE | STYLE

BACK TO THE

FUTURE MESA PRESERVATION FOUNDATION SAVES HISTORICAL LANDMARKS BY LYNETTE CARRINGTON

The beloved “Diving Lady” sign took, what fans thought, was her last splash at the Starlite Motel when the glamorous swimsuit-clad blonde was claimed in a 2010 microburst. Three years later, after the Mesa Preservation Foundation raised money to repair and rebuild it, the decades-old “Diving Lady” returned to her original glory. She has lit up more than Main Street, 30

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

as the organization is attempting to secure the iconic neon sign a spot on the National Register of Historic Places. The “Diving Lady’s” neighbor to the east is Buckhorn Baths and it is roadside Americana at its best. Buckhorn Baths opened in 1939 by the now-deceased Ted and Alice Sliger. Until 1999, the natural hot mineral springs, hotel and wildlife taxidermy museum was a fun destination for people across the United States. It was put on the map by the New York (later San Francisco) Giants when the team resided there during Spring Training. “The Mesa voters in November ’11 approved a bond package, which included money for the purchase of Buckhorn Baths,” states Vic Linoff, Mesa Preservation Foundation president. “Ever since then, the City has been in negotiations to acquire that property. It’s been a difficult set of negotiations. My understanding is that the City is now very close to acquiring the property. Then we can begin to do the necessary planning for its restoration, preservation and reopening to the public.” The foundation has been instrumental in attempting to save the retro-fantastic building. Drivers near Main Street and Recker Road in Mesa have seen Buckhorn Baths in all its time-warped glory. “There are several buildings,” Linoff says. “You’ve got the front building where the registration desk is, the wildlife museum

and gathering spaces in the front building, the bathhouse, the casitas and then several other outlying buildings. “Time-wise, it definitely will be a ‘phased’ project because of its complexity and the number of buildings on the property, but estimates are in the $10 million range,” Linoff explains of the restoration costs. This is no small project for organization. “We can always use money and we are a nonprofit 501(c)(3) organization and all donations are tax deductible,” he says. “In this day and age, it is unreasonable to expect the City to pay all of the costs for projects like these. Buckhorn Baths differs from the “Diving Lady” in that the restoration of the latter didn’t utilize taxpayer money. “The City assisted us in many other ways,” he offers. “All the dollars used in its restoration came from individual monetary donations or in-kind donations.” The public is invited to join the Facebook page of Mesa Preservation Foundation for the latest updates and developments on the Buckhorn Baths and other preservation projects. VLM FOR MORE INFORMATION: MESA PRESERVATION FOUNDATION (480) 967-4729 www.facebook.com/ mesapreservationfoundation

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VALLEY LIFESTYLES MAGAZINE | AUGUST 2014

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TRENDS | PEOPLE | CULTURE | STYLE

PREPARATION AND PERFORMANCE BY JEREMY JONES

We hear this all the time: Be prepared and you will perform well. Whether it’s for a meeting with your boss, a presentation for your class or being ready for the big game, the more time you put into it, the better off you will be. Why is it, though, that we tend to overlook preparation when it comes to our health and nutrition? Too often we turn to poor choices because we did not plan ahead. Not having food in the freezer or refrigerator often leads to stopping at a fast-food restaurant to quiet the stomach rumbling. Immediately following the absorption of these calorie- and sodium-packed meals, we often wonder why we feel so bad. Instead of pointing the finger at the supersized meal, let’s point the finger at a lack of preparation. Try these helpful and healthful tips to ensure proper performance throughout the day, no matter what challenges you might face. The first step to preparation begins with writing out a grocery list. As you put this list together, think about all of the foods on the perimeter of the grocery story—fruits, vegetables, deli meats and freshly cut chickens, steaks and fishes. While the fruits and vegetables are packed with healthy nutrients, vitamins and minerals, the lean meats are loaded with muscle-feeding proteins. These nutritious foods,

in combination with healthy fats such as nuts, avocadoes and oils (coconut, olive), should make up the majority of your grocery list. While completing your list, think about some different meal combinations to put together each night of the week. Try mixing different colored vegetables with multiple sources of lean meats. Broccoli, zucchini, squash and a yellow or red pepper serve as a tasty compliment to a chicken or turkey breast. Throw a couple slices of avocado or drizzle olive oil on the top and now your meal is sure to be even more satisfying and filling. Don’t forget about the late meetings, or the children’s practices, or game night with the neighbors. All of these weekly events that pop up need to be considered when preparing our grocery lists so we know what nights we might need to have some quicker, yet still healthy options. One way to prepare for any situation—planned or not—is to take advantage of having time off on Saturday or Sunday. Weekends provide us an opportunity to prepare meals for the entire week. While doing household chores on Saturday, or watching the big game on Sunday, throw eight to 10 chicken breasts on the grill and when they’re done, prepare three or four different meal combinations that can easily be warmed up. After finishing that long day at work on Monday, or surviving hump day on Wednesday, or after practice on Thursday, you will be prepared with a nutritious meal that can be ready in a matter of minutes. As soon as you experience how great you feel after consuming a healthy blend of fruits and vegetables with a lean source of protein and good fats, going through the drive thru will no longer be necessary. Preparation does, indeed, prepare us for performance. And just think, it all starts by simply writing out a list. One of the programs we offer at Funktional Fitness is our Nutrition Fundamentals Support System. With this program, we do the planning for you. Every Friday you receive your grocery shopping list and your menus for the following week, giving you plenty of time to shop and prepare for your family and kid friendly healthy meals. VLM FOLLOW JEREMY JONES @JEREMYTMDA Funkfit.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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1760 E. Pecos Rd., Suite 315, Gilbert, AZ | 480.503.9217 • 22035 S. Ellsworth Rd., Queen Creek, AZ | 480.686.9400

BY CHRISTINA CALDWELL

The East Valley’s Wine Attitudes Expand as New Vine Ventures Arrive WHEN IT COMES TO WINE, there are a few valleys the average connoisseur might dream about touring—California’s Napa, Italy’s Tuscan or Chile’s Central. Such places conjure images of golden, sprawling fields of vines dotted by small, homey buildings that house friendly winemakers, oh yes, and of course a few snobby drinkers. Phoenix’s East Valley isn’t usually counted among these “winery fineries,” but at least we do know what we’re good at. While our local farmers are

historic giants when it comes to raising cattle, corn, citrus and cotton in the middle of the dry desert, few are pumping out grapes in any notable number. But an appreciation for wine is growing in the East Valley, just in a different way. We might not have fields of vines, but wine bars, wineries and wine events throughout the Valley are giving way to a new kind of vino culture—one that lacks the pretentiousness of the wine snob stereotype—and it’s thriving right here in the East Valley.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

VINTAGE EXPERIENCE OR PASSING TREND? Whether or not East Valley wine bars are just another tipsy trend remains to be seen, but Lauren Bailey, co-owner of Postino, with locations in Arcadia, Central Phoenix and Downtown Gilbert, thinks wine fever is here to stay. When she and her partners at Upward Projects opened the original Arcadia location in 2001, it was before wine cafes were the “in” place to be. It all started with inspiration from Valley restaurateur Chris Bianco, famous for his legendary Pizzeria Bianco in Phoenix, often dubbed the best pizza in the country. Bianco outlined a back roads tour of Italy for Postino co-owners Craig and Kris DeMarco, where they sampled everything that that exotic wine country has to offer. The bruschetta, salads and wine they shared there inspired their next venture. The original location of Postino (Italian for “post office”) opened in the former Arcadia Post Office building. Since then, the cafe’s $20 bruschetta and bottle special on Mondays and Tuesdays has been a hit, with the hype now spilling over into the East Valley. Postino East opened in the Heritage District spot of several defunct Gilbert restaurants, including GrainBelt and Luis Gonzalez’s Gonzo’s. Postino divided up the space, renovated it with garage-style openings and gave it a modern, clean, urban feel, focusing on fresh food and a fun attitude toward wine. At that moment, the Heritage District officially became “cool,” along with the help of Joe Johnston’s Liberty Market and Joe’s Real BBQ, says Bailey, who “really loved” the area. “We really loved what Joe Johnston was doing and we’re really big fans of Liberty Market and Joe’s Real,” Bailey says. “A lot of our customers were looking for a location in that area, and we really loved the history of that intersection. We thought that the building had a really interesting story.” History is something with which Romeo

Whether you want to pair your food with your wine or vice versa, Postino's menu has something for every palate.

Taus at Romeo’s Euro Cafe is familiar. The Heritage District restaurant was originally located in Mesa and made the move to Gilbert about 10 years ago, prior to Postino and other popular local restaurants like Joyride and Oregano’s moving in. Wine has always been a focus of the Euro Cafe’s 21-year history, and Taus hosts a wine and food pairing every third Thursday of the month, featuring three courses and three wines for $30. “We focus on the culinary entertainment, and the wine libations make a big part of that,” Taus says. “We are cozy, independently owned—it’s just me and my wife—and we have a very extensive menu that features Mediterranean cuisine and quite an extensive wine list.” But wine will do that—instantly make a situation go from frumpy to fancy. The wine industry has undergone a bit of a PR makeover in the past few years, attempting to transform a drink for the cultural elite into an everyman’s indulgence, which is something that Phoenix Wine Parties owner Peter Juneja knows intimately. His wine education parties have gone from a hobby to a side gig, where he

educates groups on floral notes and sweet scents throughout the Valley. “I think people (in the wine industry) are doing what I’m doing, which is educating people and trying not to make wine snobby,” Juneja says. “With the Food Network and things like that...these cooking shows are always talking about pairing wines, and I think it’s just getting out there and people are getting more comfortable. I think the wine snobs are kind of fading into the background and people who are really just trying to enjoy it are coming to the forefront.” Just as wine comes down to the layman’s level, craft beer might be stepping up into its place, as cultured hop heads begin to shun mass manufactured brews and begin to swirl, sip and crave beers heavy on the hops and unique flavors. Gilbert’s Arizona Wilderness Brewing Co. was called the “best new brewery in the world” by beer-rating website ratebeer.com. While the beardy, burly culture of beer still exists, new standards

RIGHT: Postino’s Monday and Tuesday special $20 bruschetta board and a bottle has proven to be a hit with Valley locals.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

A “ rizona is making great wine.”

might be intimidating to longtime drinkers of corporate lagers. Is it possible that wine could become the new everyman’s drink in Arizona? Chandler’s Vintage 95 caters to an eclectic crowd, serving from its wine cellar of between 350 and 400 bottles. Nestled in the historic district of downtown Chandler, Vintage 95 draws local foodies, wine experts and novices, says co-owner Craig Hills. He’s seen the casualization of wine first hand since he and his wife, Tricia, and partner, Gavin Jacobs, opened in 2011. “You can come in a suit or you can come in shorts and it just kind of blends. It just kind of works together,” Hills says. “(We draw) all kinds of people. Really, there are all kinds of people who come to our bar.” As wine culture from Napa Valley bleeds down the coast and across Arizona’s borders, a variety of new eateries, wineries and bars focused on reds and whites have opened in our East Valley neighborhoods, bringing with them new dining possibilities. You can opt for a strip-mall franchise or take a risk with the stunning small plates and wine selections these East Valley joints offer.

THE NEW WINE VALLEY The East Valley boasts so many new winefocused restaurants, it seems like a new, hip joint is opening almost daily, but some are just gaining steam. Notable bars include Chandler’s Vintage 95, Gilbert’s MWC Bistro and Mesa’s Il Vinaio. Chandler’s The Living Room, for example, features a very Italian look with its home-style Tuscaninspired architecture adorned by bright orange curtains, instantly transporting patrons to the walls of Italy. The Living Room offers a nice selection of tasty bruschetta, salad, soups and sandwiches. It’s been so popular that the bar and lounge is working on a second location in Scottsdale. “(The Scottsdale location) is going to be very similar in size and concept,” says Living Room partner and general manager Ryan Watson. “The same type of atmosphere. Obviously we want to get as close as we can to the one down here.” Not all wine bars are so elaborate. D’vine Bistro and Wine Bar, with locations in Chandler and Mesa, isn’t out to bring Tuscany to you, but the casual restaurant is putting its own touches and personality on the map. It begins with expert sommeliers who know their Arizona vino. “I’m very excited for Arizona wines,” says Veronica Trujillo, D’Vine Mesa’s wine director and assistant manager. “I recommend Arizona wines to our clients at D’Vine every chance I can. Arizona is making great wine. Old World and California (wineries) have a long history of making world-class wines, (but) Arizona is still a young market compared to them.” Wineries along the Verde Valley, Sonoita and Willcox wine trails produce the bulk of Arizona’s wine, so while we might not have many local wineries around town, we are the primary consumers. “I think really the Arizona market is getting there,” Juneja explains. “It’s emerging. The only difference, honestly for me, is pricing. Right now, because it’s such a new market, the prices

RIGHT: Vintage 95’s seafood cake featuring an avocado pico de gallo and pineapplechutney gastrique makes an excellent pairing with your favorite refreshing white wine. 38

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VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

RIGHT: Postino’s bruschetta board allows customers to pick four of 12 options, such as the burrata, argula and tomato choice seen here. It makes an excellent addition to a bottle of wine and great conversation. BELOW: Wine bars, such as Postino, are getting busier and busier--with no sign of slowing down. BOTTOM RIGHT: It’s not just Italian food that pairs well with wine. D’vine’s porterhouse with mashed potatoes and asparagus is delicious with a deep, heavy red wine.

are a little higher than California wines, but it’s the same quality of wine. “Besides that, I think Arizona wines are doing a great job. But (European) brands have had hundreds and hundreds of years to get their product correct...so you can’t expect (Arizona) to have it mastered that quickly. I’ve noticed that every year, (Arizona’s) quality gets better and better.” BOLD BITES And as the taste of Arizona wines gets better, the effect is taking the food with which it’s paired up a couple of notches as well. The East Valley is accustomed to franchise sensibilities and family-owned joints, but the upscale flair of a wine bar’s menu can be an exciting and taste budtingling change of pace for those new to bright, rustic flavors. “I think the best way to pair food and wine is to let your senses guide you,” Trujillo says. “I know I have a great pairing when the wine makes the food taste better and vice versa. My favorite pairings are when the wine and the food are from the same region in the world.” In Trujillo’s case, that might mean pairing D’Vine’s handmade pasta with an Italian red or the Southwest salmon cake salad with an Argentinean malbec. While Postino fully expects customers to drop in for a glass of wine, Bailey says the wine menu is geared one way to specifically pair well with food, whether it’s sandwiches, salads or just its trademark salted caramel sundae. “Typically our wine list leans a little food-friendly, in terms of the acidity of the wine...but we definitely have something for everyone,” Bailey says. “(Our sommelier) is looking for something in all different profiles for people and what they drink, and we make sure there’s a wine in that sort of profile.” Taus has some advice for wine novices who already know what they like, even if it

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

doesn’t technically pair with their entree of choice by Food Network standards. “The wine you like is the best wine in the world,” he says. If you’re a beer or cocktail drinker looking to head out on a wine excursion with your vine-worshipping friends, plenty of East Valley wine bars have you covered with specialty cocktails and beer menus featuring local and national beers. (Try the skinny drinks menu from The Living Room.) If you want to branch out to the

grape side, there’s no need to feel anxious, Trujillo says. “First, wine is not pretentious and it does not need to be intimidating,” she says. “These days there are so many helpful online tools to buy wine that can make the buying experience fun and enriching.” If all else fails, you can feign expertise with wine-based smartphone apps like Delectable or Vivino, or just admit ignorance to your local sommelier or wine expert, and don’t worry, they get it all the time, Juneja says. VLM

“I think the best way to pair food and wine is to let your senses guide you...”

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

TOP

THE

TOOTH

TRUTHS Have questions about your dental health? Then look no further. We’ve asked them for you (well, 10 of them, to be exact). We asked some of the Valley’s finest dental professionals to share their expertise on what’s new and exciting in the world of dentistry. They also

10 BY NISSA HALLQUIST

address patients’ most common dental concerns and discuss popular procedures and products such as teeth whitening, porcelain veneers, CEREC restoration, Invisalign and more.

Read on, and we promise you’ll find something to smile about.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

future. How many other investments can you pay for once, and continue to see the benefits of it for a lifetime? -Dustin Coles, DDS, MSD, Premier Orthodontics Your smile is usually the first thing someone notices about you. Having a beautiful, straight smile provides you with more confidence and helps you to feel better about yourself. It is also easier to keep straight teeth clean, since you can reach every surface while brushing and flossing. This helps to reduce gum disease and decay. -Scott Harris, DDS, Harris Dental

Are there any new dental tools, technology and/or techniques about which you’re particularly excited to use these days? How do they make dental procedures faster or easier? One tool I love, and cannot live without, is the “Crane” or the “Garza.”

I invented and patented this crown and bridge removal tool as a result of patient demand for one that wouldn’t pound and torque them off resulting in migraines. When I use the “Crane,” patients often ask, “Is the crown is off yet?” I also love my CEREC, and I am very excited about our Laser. -Dr. Garza

Why is it so important to have a straight, white smile? Socially, a straight, white smile influences one’s perception and presentation. Some say, “It got me that job” or “that girl.” Can you imagine the opportunities the smile “tool” affords people in our social market? Functionally, a straight smile helps in chewing, joint support, as well as support for the lip. Our patients report improved confidence, greater self esteem and an improved social life following our “Smile Makeovers.” It is a necessary asset for many. -John Garza, DDS When teeth are crooked, crowded or overlapping, it is more difficult to clean your teeth, which can lead to tooth decay or cavities. Properly aligned teeth are better able to distribute forces and function together in a more harmonious way. This means that over the long term, teeth have less fracturing and chipping. Also when you have a straight, white smile you are more confident, and this can positively affect your life personally and professionally. -Drs. Howard and Joy Brauer, Seville Family Dentistry An attractive smile makes for a great first impression! Studies have shown that the smile is either the first or second thing that someone notices about you, so you should make yours great! So whether you are in a job interview, on a date, or just trying to make it through the awkward teenage years, a great smile can make all the difference. Getting a beautiful, straight smile really is like an investment in your

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

We can think of several. 1) Digital X-rays are faster and have less radiation than traditional X-rays. They also allow for better patient education because the dentist can look at the X-ray with the patient on a computer monitor, rather than trying to look at small palmsize films that are involved with traditional X-rays. Digital X-rays are less harmful for the patient and contain 90 percent less radiation compared to traditional X-rays. 2) Invisalign is clear, practically invisible braces that gently straighten your teeth. They provide an effective, comfortable way to straighten your teeth without the inconvenience of heavy metal braces. 3) Dental implants are screw replacements for the root portion of missing teeth. Dental implants are an effective way to restore a healthy smile when teeth are missing and allow patients to replace missing teeth with a natural looking replacement. 4) An intraoral camera is a tool that allows for better patient education and communication between the patient and the dentist. The intraoral camera takes immediate photographic images of the patient’s teeth that the patient can then see on a computer monitor. It allows for the patient to have a better understanding of what is happening in their mouth. 5) Nitrous gas and conscious sedation both involve medications that can be given to the patient to help with dental anxiety. Nitrous gas, also called laughing gas, can calm a patient down to help relieve some of the anxiety that a person may have involving dental treatment. Non-IV conscious sedation is a deeper level of sedation helps a patient get the dental treatment that they need. -Drs. Brauer

Most of todayâ&#x20AC;&#x2122;s technology is focused on doing things more efficiently and more conservatively. A few examples of this are CEREC CAD/CAM dentistry, which allows us to prep a tooth for a crown, digitally scan it, design it on a computer screen and make the final product in under an hour and-a-half. That means one shot, one appointment, no temporaries and fewer tooth issues afterward. It is also done with some of the strongest dental materials available ,and no metal is used, so no black lines around the gumline. CAD/ CAM is probably the fastest-growing technology in dentistry. Another piece of technology is Sonicfill fillings. These are toothcolored fillings activated and placed by a sonic handpiece, which means fewer bubbles and voids in the filling material. This leads to less sensitivity after treatment and allows us to do procedures

faster. One last piece of technology changing the profession is 3-D dental imaging. With one X-ray we can now see a 3-D X-ray of the skull, helping us to get a more accurate diagnosis. This allows for computer-assisted implant placement and more ideal outcomes. -Dr. Harris

What about advancements in the world of orthodontics? What do you recommend? We use the most technologically advanced braces in orthodontics, allowing for faster treatment with less pain, less adjustments and the best quality results. I recently purchased a digital impressions systemâ&#x20AC;&#x201D;the Itero scannerâ&#x20AC;&#x201D;and this eliminates the goop; no

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

past. Most commonly, oral sedation is a pill that can be taken prior to dental treatment to help alleviate your fears. Laughing gas is another option that works well to help give you a pleasant relaxed feeling. Some patients with a high level of anxiety will choose to not be aware of anything during a dental procedure and, in this case, IV sedation would be the method of choice. -Dr. Harris

Tell us about teeth whitening. What methods do you recommend both in the dental office and/or at home? I recommend Opalescence, as this system eliminates the need for a “tanning-style light” for the inoffice patient. We then suggest the take-home trays for maintenance. -Dr. Garza

more impressions! The digital scanner also makes Invisalign treatment quicker and more predictable. Acceledent is another technology I recently started using. I’m really excited about it because it can cut treatment time in half! So we can get your teeth straight without braces, no impressions, and in half the time. The technology in orthodontics is always improving. We use braces that require fewer adjustments and are easier to keep clean. The technology is called selfligating braces. They have a clear/cosmetic option if you don’t want to have the metal braces. I also recommend Invisalign. There is a misconception that Invisalign doesn’t work, or some have been told that Invisalign won’t work for their teeth. I disagree! We can make Invisalign work for almost anyone, including teens—straight teeth, no braces! The American Association of Orthodontists recommends all children be seen by age 7 by an orthodontist for an evaluation to make sure that the new teeth are coming in well. However, there is no age limit to straight teeth; we treat patients of all ages, from 7 to 77. -Dr. Coles

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

How prevalent is “dental anxiety”? How does sedation dentistry alleviate that stress? Dental anxiety is much more common than most people think. In fact, we handle these types of fears on a daily basis. Most are due to a negative experience the patient has had at a dental office in the

In our office, we offer two types of teeth whitening. There is an inoffice procedure called Zoom. In one appointment that takes about one and a half hours, a patient can lighten their teeth up to eight shades. This is a great procedure for a patient that wants a nice, white smile quickly. If a patient wants to do the procedure themselves to save some money or they have cold sensitivity, we do offer the take-home bleaching

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

procedure. With the take-home bleaching procedure, the patient comes in for custom tray impressions and then, in about one week, we deliver the custom trays. We check the fit of the custom trays and then give the patient the bleaching material. It takes about two weeks, bleaching every other day for 30 minutes, to get a great, white smile. -Drs. Brauer

For a fast, cosmetic fix, few things beat porcelain veneers. What makes a patient eligible to get them? The great thing about cosmetic dentistry is that it can transform someones image and at the same time build teeth to a healthier bite if done correctly. Because of the advancement in materials in recent years, more patients are candidates now than ever before. Veneers can close spaces, rebuild worn-down teeth, correct crooked teeth, change the overall color of teeth and cover teeth with cavities, making almost anyone a candidate. There is a significant amount of planning and communication involved in each case to make sure the final result feels and looks great and, most importantly, the patient is happy with their new smile. -Dr. Harris

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

Many people have chipped, cracked, stained or otherwise damaged teeth that need to be restored to their former glory. What is CEREC, and how does it help? CEREC—A CAD/CAM computer utilizing 3-D technology to fabricate crowns, onlays and veneers in minutes. The software enables me to design my restorations in front of my patient, an interaction I really enjoy! The CEREC eliminates the need for a “gagging” impression, temporaries and that second visit. CEREC dentistry is done in one visit. With 12,000 CEREC restorations and a history of teaching, instructing, and lecturing for CEREC technology, I have enjoyed helping not only our patients but other dental professionals adhere to its benefits. -Dr. Garza

Implants versus dentures. What are the pros and cons of each? Implants are simply a tooth/root replacement. One advantage is that, since they will not decay, they are usually permanent. They

also use fixed anchors in the jaw bone, so they do not come out, unlike dentures. The only disadvantages are the cost and 2-percent national failure rate, due to foreign body rejection. Unlike dentures, implant-supported teeth do not move. A denture is a prosthesis resting on the gums with only suction for stability; as such, they move. It takes five times longer to chew with dentures, and often patients will burn themselves, as the roof of the mouth is covered. If you have dentures, my recommendation is to implant fix them. -Dr. Garza

What conditions can result in gum damage or recession? What process do you go through to rejuvenate the gums? Gum recession is the process where the margin of the gum tissue that surrounds the tooth gets worn away or pulled away from the tooth and more tooth or root structure is exposed. Gum recession is a very common dental problem that usually develops slowly. Sensitivity to cold liquids or substances is usually an early sign. Puffy or inflamed gums are one of the first signs of gum disease (periodontal disease). As gum disease progresses, the pocket between the tooth and the gum becomes deeper, allowing disease causing bacteria to build up. If this disease is left untreated, it can lead to damage of the supporting tissues and bone. Treatment of gum recession usually involves placement of tissue-like material called regenerative matrix or from your own tissue in your mouth. Treatment of gum disease depends on the severity of the disease. Patient education is the first step in treatment. Treatment can also include scaling and root planing, and pocket reduction therapy along with other periodontal treatments. -Dr. Brauer

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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When it comes to weight loss, we believe you shouldn’t go it alone. That’s why we offer a team of expert doctors, nurse practitioners, dietitians, exercise physiologists and counselors—all to help you make the necessary lifestyle changes to transform your life. We know that every body is different; that’s why we offer a variety of programs tailored to meet your needs. Non-Surgical Weight Loss Program: If your Body Mass Index (BMI) falls between 30-34, we provide a medically supervised, long-term option focused on lifestyle changes to help you achieve a healthy weight. Weight Loss Surgery: For those with a BMI above 34, we offer a comprehensive program which includes surgical options and post-surgery support. Because of our dedicated service and results, we’ve been recognized as a Center of Excellence by the American Society for Bariatric Surgery. Back on Track Weight Loss Program: For those who are 4-5 years post bariatric surgery, but have put weight back on, this plan helps get you back on course to keep the weight off permanently.

Gum or periodontal health is one of the hot topics in dentistry. Dentists have long been aware of gum disease, but it is now known that those infections have whole-body implications. The bacteria present in many mouths have been implicated in health issues like heart attacks, strokes and other medical conditions. Making our mouths healthy can mean that we diminish the likelihood of many serious medical issues. On another note, regarding the appearance of gum recession, there are several surgical options to restore normal gum appearance and health. One of these is a conservative pin-hole technique, which can be an alternative to traditional surgery. -Dr. Harris

What can someone do if they have multiple issues negatively affecting their smile? Where should they begin? Our primary concern is getting your mouth back to a healthy place. We start with a new patient exam where you get to meet us, and we get to meet you. The new patient exam includes a full evaluation of the gums, teeth, soft tissues and muscles that are involved with speaking, eating and used for facial expressions. There is also an oral cancer screening. We have a lengthy discussion about your medical history, dental history and what you are concerned about. There are various procedures that can be done to help you achieve a beautiful smile. Some people are just unhappy with the color of their teeth. Teeth whitening will help give them that beautiful white smile while other people have crooked, chipping teeth that may need to be fixed with veneers or crowns. Every “Smile Makeover” is customized to meet the needs of the patient. -Drs. Brauer VLM

Thanks to all the dental professionals who contributed to this article. If you have more questions, please contact: Harris Dental

multiple locations | (602) 955-8600 | www.harrisdental.com

John A. Garza, DDS

754 S. Val Vista Dr., Suite 106, Gilbert | (480) 539-7979 www.johnagarzadds.com

Premier Orthodontics

multiple locations | www.premierorthoaz.com

Seville Family Dentistry

3336 E. Chandler Heights Rd., Suite 119, Gilbert | (480) 279-4790 www.sevillefamilydentistry.com Call us today and we can help you figure out which plan is right for you. (480) 543-2606 • US 60 & Higley Rd., Gilbert BannerHealth.com/AZweightloss

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VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

getaway

MONTREAL

M ntreal MONTREAL FROM MONT ROYAL (© Tourisme Montréal)

BY DON AND ANN JACKSON

NORTH AMERICA’S MOST EUROPEAN CITY IS CANADA’S DELIGHTFUL VERSION OF PARIS

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

We’ve had wonderful vacations to most major cities in Canada and, after a recent first-time visit to Quebec Province’s Montreal, we felt that the country’s second-largest city is Canada’s most unique vacation destination. This cosmopolitan metropolis gave us the inimitable feeling we were actually visiting Europe. And keep in mind, a vacation to Montreal, rather than Europe, allows two major advantages: You’ll save considerable money on airfares and take many less hours getting there. More specifically, the city genuinely feels quite a bit like Paris, exuding that city’s joie de vivre. Everybody speaks French and most signage, newspapers, stage productions and activities are usually in French. Like Paris, it has colorful sidewalk cafes everywhere, a spectacular Notre Dame Cathedral, world-class art museums and a very French l’art du savoir-faire outlook on life. Visiting Francophiles will be in nirvana! For more details about everything in this article plus much more information on activities, lodging, dining and all things Montreal go to these fact-filled websites: www.tourisme-montreal.org or www.quebecoriginal.com.

PHOTO: Ann Jackso n Notre Dame Cathe dral, Montreal

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

getaway

MONTREAL

Our What to do AND See Favorites: First of all, we’d recommend finding a touring company, preferably one that offers the on/off ability, to tour the city giving an overview of all the important attractions. Here is a list of our personal do-not-miss faves: a stop toward the top of Mont Royal Park, Montreal’s most prominent natural site, is the very best place to really see the city below getting a sense of the major city landmarks; a long stroll through the Old Port’s pier area along the St. Lawrence River, then into the Montreal Museum of Archaeology to see the very informative multimedia presentation “Yours Truly Montreal.” Follow this stroll by meandering up through yesteryear’s enchanting Old Town and then on to the Gothic Revival masterpiece, Notre Dame Basilica. Montreal may offer one of the most unique shopping experiences in the world. Five connected shopping centers offering more than 1,700 shops and restaurants all located underground are like a hidden city within the city. It’s also connected to the Metro and to Montreal’s best-known department stores, The Bay Company and Simons, located on Montreal’s main outdoor shopping street, Saint Catherine. No matter what negative weather Mother Nature might have in mind, this subterranean aspect is a shopper’s paradise Visits to the Museum of Fine Arts and the Contemporary Art Museum should be no-brainers for all art lovers.

More What to See AND Do:

Where

Start:

Because Montreal is such a walkable city and public transportation, especially the Metro subway, is so timely and reasonably priced, we’d recommend flying in, avoid the expenses of a car rental and parking, and booking a downtown hotel. Our perfectly located four-star Le St. Martin, one of the newest in Montreal, had beautifully decorated rooms, and employees who made us feel very much at home. Additional centrally located hotels, fitting most budgets and lodging needs, can be found on those before mentioned websites.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

If time permits, here are a few more things to enhance your Montreal experience: Stroll through the lively Little Italy neighborhood where your European experience extends beyond France; take a boat cruise on the famous St. Lawrence River, gateway to the Great Lakes; explore downtown Montreal’s historic Victorian brownstones, modern skyscrapers, the aweinspiring St. Patrick’s Basilica and the enormous and stunning Mary Queen of the World Cathedral. If you bring the kids, be sure to head out to the fun-filled La Ronde Amusement Park, one of Canada’s finest. The Biosphere Museum, a unique and spectacular structure originally built by the United States as our country’s Pavilion at the 1967 World’s Fair Expo, is now dedicated to environmental exhibitions. Olympic Park, home to the Botanical Gardens and Olympic Stadium-built for many events of the 1976 Summer Olympic Games, also includes the Montreal Tower, the world’s tallest inclined tower providing more great city vistas.

World-Class EVENTS: Montreal is home to numerous highly regarded annual events, and scheduling your visit during one or more would be ideal. Fortunately, we scheduled our trip when three major festivals were taking place and we enjoyed a little of each. We called it our “winning trifecta of festivals.” Montreal’s International Jazz Festival, the world’s largest, taking place in the vibrant Quartier des Spectacles, considered Montreal’s cultural heart, didn’t disappoint. The annual somewhat off-the-wall Cirque Festival presented indoor and outdoor performances by more than 100 international circus performers showcasing amazing talent. Montreal is also headquarters for the famous Cirque du Soleil and other circus companies, plus a few circus schools. Luckily, we were able to attend Soleil’s newest show, “Kurios.” We’ve viewed more than 10 different

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

getaway

Soleil shows in Las Vegas and “Kurios” had acts that bring dangerous edge-of-your-seat thrills to an all new level. If this show comes to Phoenix or Las Vegas and you have the opportunity, do not miss seeing this amazing performance. Third in our trio of events was Montreal’s International Fireworks Competition, staged between countries annually at La Ronde overlooking a reflective water pond in coordination with resounding musical accompaniment. Creative ST. VIATEUR (© St-Viateur Bagel & Café)

Dining IN Montreal: There are restaurants in Montreal serving every ethnic cuisine imaginable but we suggest you stick with French and continental offerings for more complete culinary memories from our Europe-of-the-Americas. Why not try dining at as many charming sidewalk cafes as possible in Old Montreal and most anywhere in town? Our hotel’s Bistro L’Aromate served scrumptious breakfasts and its sidewalk seating area was delightful for any meal. Another recommended sidewalk dining experience is Bistro Le Balmoral, a surprisingly nonprofit restaurant featuring live jazz, Francaise-influenced dishes with surplus revenue going toward Jazz Festival support. Mademoiselles will love lunch or afternoon tea at Birk’s Café par Europea, uniquely located in Maison Birks, one of Canada’s most exclusive jewelry stores. Hold tightly to those credit cards, ladies, as you walk through their enticing glittering temptations. In addition to experiencing European-influenced gastronomic outings, we had considerable

REUBEN'S DELI

56 56

pyro-technicians vie for awards at the most prestigious event of its kind in the fireworks’ cosmos. We witnessed an unbelievable, almost overwhelming, high-octane 30 minutes of dazzling pyrotechnic firepower by Italy’s team, last year’s winner. Other major events that may interest our readers include the annual Formula One race and the city’s annual universally acclaimed comedy, music and film festivals.

VALLEY VALLEY LIFESTYLES LIFESTYLES MAGAZINE MAGAZINE || SEPTEMBER SEPTEMBER 2014 2014

L'AROMATE BISTRO

amusement trying some specialty foods Montreal claims as its own. We started at Reuben’s Deli, a storied institution that features Montreal-style smoked beef and another Montreal specialty, poutine. Our verdicts: The lightly smoked beef sandwich was heavenly. Reuben’s creative version of poutine, with its smoked beef added to the standard recipe of French fries covered in gravy and cheese curd, was a yummy treat. Another fun foodie challenge occurred when we read Montreal folks consider their bagels the best in the universe, and especially better than New York’s. As longtime New York bagel devotees, we tried the city’s two top bagel award winners: Fairmount and St. Viateur. Our verdict: We thought both were equally good and sweeter than New York’s but only one of us thought they were better than the Big Apple’s. Sorry Montreal, but a tie is still better than a loss. VLM

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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BRINGS THE

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BY LYNETTE CARRINGTON

Imagine kicking back on the beach boardwalk with a fresh fish taco in one hand and an ice-cold California microbrew in the other. That relaxing experience is recreated to culinary perfection in downtown Gilbert at SoCal Fish Taco Company. More than 30 years ago, owner Pablo Reynoso moved here with his parents from the South Bay area of California. He sought to recreate that special laidback beach vibe after working with his father for many years at Mesaâ&#x20AC;&#x2122;s Seafood Market Restaurant. SoCal Fish Taco Company just celebrated its one-year anniversary and things are going swimmingly.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

food&wine

FOOD SPOTLIGHT

“Visiting California all the time and eating at fish tacos places all up and down the coast, I thought, ‘This would be a great concept back home in Arizona, being that we’re dealing with fresh fish from Seafood Market,’” Reynoso explains. “We like to take good-quality seafood and make some really good fish tacos—not just one kind of fish taco like what you find at most places. We have about 11 different types of seafood tacos on our menu.” Taco varieties include cod, tilapia, mahi, grouper, salmon, shrimp, lobster and

scallops, among others. “The concept is taking that Southern California beach style and turning it into a cool taco stand. I call it beach food. You’re not going to find burritos in my place or traditional Mexican dishes.” Other coastal favorite seafood dishes on the menu at SoCal Fish Taco Company include Coronabattered fish and chips, oysters and the half-shell, steamed mussels, clam strips, homemade clam chowder, crab cakes, ABOVE: Start off your meal with sweet, crunchy, delicious coconut shrimp. RIGHT: SoCal Fish Taco Company’s 11 varieties of seafood tacos are made fresh with high-quality fish from Mesa’s Seafood Market Restaurant.

coconut shrimp, a blackened grouper sandwich and calamari fries that are lightly breaded and served with a housemade aioli. “I’m able to get very high quality of fish at a reasonable price through an alliance with the Seafood Market Restaurant and buying it in bulk from my dad,” Reynoso says. “The fish quality is great and the pricing is great, so it allows us to pass that quality and value on to our customers.” For those who are newbies to the concept of fish tacos, Reynoso suggests cod tacos, one of its most popular menu items. “It’s a slightly panko-breaded, beer battered fish, deep fried and then put into a taco and topped with shredded cabbage, cotija cheese and a Baja sauce, a mayonnaise base, buttermilk sauce,” Reynoso explains. This is the best entrée to be introduced to the world of flavorful fish tacos. The mahi tacos are also extremely popular and boast broiled mahi topped with SoCal slaw, cotija cheese and house-made mango salsa. Olvera St. Tacos come in chicken, carnitas and carne asada varieties and are

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

food&wine

FOOD SPOTLIGHT

finished with shredded cabbage, onion, cilantro, radish, cotija cheese and an avocadotomatillo sauce. For little beachcombers, the menu includes popcorn chicken or shrimp, fish ‘n’ chips, a cheese crisp or chicken taco served with fries and a drink. California-crafted microbrews are featured at SoCal. Those included are Mission Brewery, Left Coast Brewery and Coronado Brewing Company. “I have gotten in with a lot of these Southern California breweries...The beers are unique and you won’t find them at any other restaurant in town.” Wine and other cocktails are also available. Happy hour is Monday through Thursday from 3 p.m. to 6 p.m. “We have $2 cod, chicken and tilapia tacos, little buckets of mini beers and other coastal favorites,” Reynoso says. A big part of SoCal Fish Taco Company is being an integrated member of its community. “We’re Gilbert residents and I pretty much grew up here. I like to emphasize that I’m a very involved member of our community and I love it here. I’m a Gilbert resident and I like to keep my money in Gilbert and help the community grow.” Reynoso grew up with schoolmate Eric Helliker and they are neighbors at home and also in the business district. Helliker’s wife, Shannon Helliker owns the Petite Party Studio next door and Reynoso and has incorporated the Hellikers’ Mister Sugar natural ice cream cookies sandwiches exclusively into the SoCal menu. At SoCal Fish Taco Company, every day can be life at the beach without having to travel any farther than downtown Gilbert. VLM

FOR MORE INFORMATION: SOCAL FISH TACO COMPANY 219 N. Gilbert Rd., Gilbert (480) 807-6225 www.socalfishtacos.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

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food&wine

IN SEASON GRAPES

TABLE

GRAPES BY MELISSA HUTSELL

Although this time of year grapes are celebrated for the wine harvest, there are plenty of more delicious uses for these fruitful berries. While table grapes differ from those used to make wine, they make for a refreshing addition to a daily meal or snack. There are more than 60 different species of the plant, native and grown on nearly every continent, and have thousands of different varieties. These berries have an extensive history, dating as far back as 5000 B.C. in Asia, and seen in hieroglyphics in Egypt, ancient civilizations in Greek and Rome, and along the Rhine River in Germany. Grapes are also known to have played

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

a role in biblical stories, mentioned several times as the fruit of the vine. Throughout the centuries, grapes were transported across the world as explorers introduced their cultural fondness of the food. Sweet yet tart, grapes are a perfect snack to be eaten as is, or can be used to add pizzazz to any appetizer, dish or desert. Adding grapes to a meal is a lusciously healthy choice, as these berries are rich in antioxidants, vitamins, nutrients and antibacterial properties. Along with antioxidant support, grapes provide us with a startling amount of health benefits, from antiinflammatory, to anti-aging and longevity, even anti-cancer properties, just to mention

a few. They give a whole new meaning to the term delicious and nutritious. When searching for grapes to buy, the skin should be unbroken and smooth. Don’t be alarmed by a white “bloom” as that is a natural moisture barrier and protection for the fruit. Grapes come in a variety of colors and sizes, from red to purple, and green to crimson, each having a distinctive texture, flavor and aroma. Green grapes are sourer, while purple grapes are sweeter, blue-black grapes being the least sweet. Make sure your grapes are fully ripe, plump and free from wrinkles. Always wash your grapes, and store them in the refrigerator, and enjoy them any way you want! VLM

Chicken, Red Grape &

Pesto Pizza

INGREDIENTS:

1 (11-ounce) can refrigerated thin-crust pizza dough Cooking spray • 1/3 cup refrigerated pesto 1 1/2 cups seedless red grapes, halved • 1/4 cup sliced green onions 8 ounces shredded skinless, boneless rotisserie chicken breast 3 garlic cloves, thinly sliced • 4 ounces fresh mozzarella cheese, thinly sliced 3 tablespoons grated Romano cheese • 1/4 teaspoon black pepper DIRECTIONS:

Preheat oven to 425°. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut, serve and enjoy! *Recipe courtesy of myrecipes.com

Grape, Celery & Couscous Salad INGREDIENTS:

1 cup Israeli couscous • 1 teaspoon grated orange zest plus 2 tablespoons juice 2 tablespoons extra-virgin olive oil • 1 tablespoon white-wine vinegar Salt and pepper • 1/2 pound halved red seedless grapes 3 thinly sliced stalks celery plus 1/2 cup celery leaves DIRECTIONS:

Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.

*Recipe and photo from Marthastewart.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

food&wine

RESTAURANT GUIDE

Sweet

THE

LESLEY’S CREATIVE CAKES THINKS OUTSIDE THE CAKE BOX BY LYNETTE CARRINGTON

LIFE

Lesley’s Creative Cakes puts scrumptious dessert options at its customers’ fingertips. Owner Lesley Whatcott and pastry chef Janessa Ludka create a variety of custom confections for birthday parties, bridal and baby showers, bachelorette parties, weddings, quinceaneras and more. Cakes are freshly made and never frozen. Cake flavors include mint and chocolate chip, dreamsicle, red velvet and banana, among others. Featured fillings are spiced apples, salted caramel, custard, cream cheese, butter cream and more. Cakes or cake tiers can be customized according to special dietary needs. “We do dessert tables, too. One bride didn’t want a wedding cake. She wanted 150 caramel-dipped apples,” says Whatcott. Lesley’s once even created a wedding cake out of Rice Krispies treats. Lemon bars, cake balls, brownies, cookies, old-fashioned pie bars, chocolate fountains and pies-in-a-jar are creative dessert options for various events. Check its Facebook page for public tasting events. VLM

GET A TASTE: LESLEY’S CREATIVE CAKES 2401 E. Baseline Rd., Suite 103, Gilbert lesleyscreativecakes@gmail.com (480) 221-2588 www.lesleyscreativecakes.com

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

CANTINA LAREDO - AT SANTAN VILLAGE. Serving modern Mexican food in a sophisticated, vibrant atmosphere. The Mexico City-style menu includes grilled fish, chicken and steaks complimented by signature sauces such as chipotle-wine with portobello mushrooms or sauteéd artichoke hearts and roasted red bell peppers. Enjoy the awardwinning signature margarita, the Casa Rita, made from fresh lime juice and the finest tequila. Serving lunch, dinner, drinks, Sunday brunch. Full service catering and private event dining available. 2150 E. Williams Field Rd., Gilbert (480) 782-6777. www.Cantinalaredo.com Sun-Thurs: 11am-10pm Fri & Sat: 11am-11pm

CHoP CHANDLER is Chandler’s first locally owned steakhouse and grill. Featuring steak, seafood and the new burger bar menu. Simply prepared seasonal fish and nightly specials are cooked to perfection on the seven-foot mesquite hardwood grill. Salads, fresh vegetables, desserts, vegetarian and lighter fare options also grace the menu. The energetic social atmosphere is amplified around the U-shaped bar. The intimate interior is filled with amber lighting, wood finishes and plush chocolate leather booths. Enjoy an extensive wine list, beers and spirits. Happy hour 4 to 6 pm. ChoP’s private dining area will accommodate parties of 50, is equipped and perfect for business meetings. 625 W. Queen Creek Rd., Chandler 2 (480) 821-0009. www.chopchandler.com

THE LIVING ROOM WINE CAFÉ AND LOUNGE has been drawing crowds in Chandler’s Downtown Ocotillo neighborhood since opening in 2009. The Living Room is all about hospitality and staying true to their mantra of love, laugh and lounge. All ages are welcome. The Living Room is truly the modern day version of the Irish Pub and neighborhood unrushed hangout; Its a chill lounge. Experience sharable food, 25 wines and sangrias by the glass, a handpicked list of wines by the bottle, beers and a full line of spirits in soft seating or on one of the cozy patios. In October, the locally owned group is opening the innovative wine concept in DC Ranch Marketplace. 2475 W. Queen Creek Rd., Chandler (480) 855-2848. www.livingroomwinebar.com

PARADISE BAKERY - AT SANTAN VILLAGE. Is all that shopping making you hungry? Stop by Paradise Bakery & Cafe at San Tan Village shopping center for a wide variety of menu selections including delicious cookies and baked goods, breakfast items, soups, salads and sandwiches. All of our menu items are prepared daily with only the finest ingredients available, just as you would at home. We are a “hands-on” bakery and cafe concept, which is what sets us apart and keeps our loyal customers coming back, again and again. We look forward to seeing you at Paradise Bakery & Cafe at San Tan Village! 2156 E. Williams Field Rd., Gilbert (480) 889-7080. www.paradisebakery.com Mon-Fri 6am-9pm; Sat 7am-9pm; Sun 7am-8pm Breakfast: Mon-Fri 6-10am; Sat & Sun 7-11am | Free Wi-Fi

HIGH TIDE SEAFOOD BAR AND GRILL understands that great seafood is hard to come by, but Chef Eric Emlet makes it his mission to serve only the best. The fish is flown in daily from the finest purveyor on the West Coast— Santa Monica Seafood. Some of the items on the menu are considered boutique. The salmon is sushi-grade and comes from a tiny purveyor called Skuna Bay off the west coast of Vancouver Island. And don’t forget the oysters! The restaurant has an open quality and the steam pots sit behind a U-shaped bar, so if you wish, you can enjoy a cocktail and watch your gorgeous seafood being prepared. High Tide has a full bar with a premium well, a varied wine list and eight craft beers on tap. 2540 S. Val Vista Dr., Gilbert (480) 821-9950 www.hightideseafoodbar.com Sun-Thurs 11am-9pm Friday and Saturday 11am-12am

Seafood Market & Restaurant SEAFOOD MARKET & RESTAURANT is a family owned establishment which opened in 1991 in Mesa. It is not only a restaurant but a fresh seafood market too, just as the name suggests. Fish & shellfish selections are delivered daily and are always fresh, never thawed. And we only buy the BEST! With an extensive mouth-watering menu to include King Salmon, Scallops, Crab, Lobster & Orange Roughy, there is also delicious chicken, juicy steaks & pasta for guests to enjoy. Seafood Market has won several recognition awards including being honored with a 4 out of 4 star rating. 3406 E. Baseline Rd., Mesa (Val Vista Rd.) (480) 633-1580 www.seafoodmarketrestaurant.com

ROCK LOBSTER IS THE SUSHI ROOM reinvented. Promising fun, energy and the authentic creativity of Teppanyaki. Rock Lobster has 25 menu items and all of The Sushi Room favorites. A huge Sake line-up, Asian beers and spirits add to any occasion. The Teppanyaki room is perfect for special events and celebrations. This is Downtown Ocotillo’s place to party, an exciting night out and affordable for families. Happy hour, daily. Reservations are suggested for the Teppanyaki tables. 2475 W. Queen Creek Rd., Chandler (480) 821-9000. www.rocklobsterrocks.com

taku THIS FAMILY (AND DATE NIGHT!) FRIENDLY, locally owned sushi and Asian fusion restaurant is conveniently located just south of the 202 San Tan on Gilbert Road in the Watermark Center. Valley diners will love the way Otaku’s staff combine an obsession for the freshest fish and weekly specialty items with a fanatical belief that guests should be welcomed and made to feel welcome. For guests that don’t enjoy sushi, they have a full selection of hot food from a variety of cuisines including Chinese, Thai, Korean and Japanese. Stop in today and discover your local Asian destination. 2430 S. Gilbert Rd. Suite 5, Chandler (480)821-3908 otakusushi.com facebook.com/otakusushi

SOCAL FISH TACO COMPANY – IN DOWNTOWN GILBERT. The coastal Californiainspired food café has given Gilbert’s Heritage District surf vibe. From the East Valley family which established Mesa’s Seafood Market three decades ago, SoCal Fish Taco Company is a beachcomber’s take on today’s gastropub, serving premium microbrews and quick, zesty, affordable food in unfussy under-roof and underthe-stars patio settings. Fish tacos, wraps, fresh salads, crab cakes, large shrimp, raw oysters and chowder in a bread bowl: This is food you buy on the beach or from taco stands near the beach in El Segundo, Marina del Rey, Manhattan Beach and Coronado Island. This is food that brings thoughts of the waves, billowing blue sky and feet-in-thesand summer memories. 219. N. Gilbert Rd., Gilbert (480) 80-SOCAL (76225). www.socalfishtacos.com Mon-Sat: 11am-9pm, Closed Sundays

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

datebook

Brazilian Day Arizona SATURDAY, SEPT. 6, SCOTTSDALE

If you’re Brazilian, or even just want to be an honorary one for the day, Brazilian Day Arizona is the place to be. Get out to Scottsdale Center for the Performing Arts early to avoid the heat and take advantage of all the indoor dance workshops, outdoor band and dance performances, vendors and more. Bring the kids! The kids’ corner will feature face painting, balloons, arts and crafts, dance lessons and more. Scottsdale Center for the Performing Arts, 7380 E. Second St., Scottsdale, (480) 499-8587, www.braziliandayarizona.com

GREAT DATES COMPILED BY MELISSA HUTSELL

Linkin Park WEDNESDAY, SEPT. 10, PHOENIX

Linkin Park is actually a local band. Well, sort of. Frontman Chester Bennington calls Gilbert home when he’s not touring. He’s swinging by to check in at home and perform songs from the band’s latest release, “The Hunting Party,” as well as the band’s classics like “Crawling” and “Breaking the Habit.” Check them out with Jared Leto’s 30 Seconds to Mars and AFI this month. US Airways Center, 201 E. Jefferson St., Phoenix, (602) 379-2000, www.ticketmaster.com

Anthony Jeselnik THURSDAY, SEPT. 11, THROUGH SATURDAY, SEPT. 13, PHOENIX

His Comedy Central show, “The Jeselnik Offensive,” might be canceled, but the comedian is still offending people (in a funny way!) across the country like it’s his job. Actually, it kind of is. Known for his biting quips on The Comedy Central Roasts of Charlie Sheen and Donald Trump, Jeselnik will take the Stand Up Live stage with tons of ammo, so come prepared. Stand Up Live, 50 W. Jefferson St., Phoenix, (480) 719-6100, www. standuplive.com 68

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

Rob Zombie’s Great American Nightmare BEGINS FRIDAY, SEPT. 19, SCOTTSDALE

Rob Zombie, king of horror, is kicking off Halloween early right here in the Valley. Be there opening night as he performs alongside his brother’s band, Powerman 5000. The event’s attractions are based off of the twisted films of the horror director and musician, including “The Devil’s Rejects.” It’s more than just a haunted house, though. Great American Nightmare features ghouls roaming the streets, live entertainment, freak shows and more. Event runs through Nov. 1. WestWorld of Scottsdale, 16601 N. Pima Rd., Scottsdale, (480) 312-6802, www.greatamericannightmare.com

Brian Posehn

Led Zeppelin 2

FRIDAY, SEPT. 19, PHOENIX

WEDNESDAY, SEPT. 24, TEMPE

Best known for his roles on “Just Shoot Me” and “The Sarah Silverman Program,” Brian Posehn is more than just a goofball sidekick—he’s a headlining comedian! But that doesn’t stop him from self-deprecation. He refers to himself as “that one guy from that thing,” but in reality he hosts an acclaimed podcast called “Nerd Poker,” in which he plays Dungeons & Dragons with his friends—some of the greatest alt-comedy minds of our time. Catch his stand-up act live and in person. Crescent Ballroom, 308 N. Second Ave., Phoenix, (602) 716-2222, www.crescentphx.com

Close your eyes and let the deep, driving rumble and drone of Zeppelin 2 take you back to the rockin’ ‘70s. This might be as close as you’ll ever get to a full-fledged Led Zeppelin reunion. Of course the original Led Zeppelin will never again be intact (RIP, Jon Bonham), but Led Zeppelin 2 will dress, sound and act the part on stage this month. Marquee Theatre, 730 N. Mill Ave., Tempe, (480) 829-0607, www. luckymanonline.com

Arizona Restaurant Week FRIDAY, SEPT. 19, THROUGH SUNDAY, SEPT. 28

Date night? Try date week! Foodies, this is your fantasy come to life. Arizona Restaurant Week allows you to get a taste of some of the Valley’s best restaurants at a discounted price. Enjoy a prixfixe menu at dozens of restaurants for between $33 and $44 per person, which usually includes multiple courses, but you’ll have to shell out more for the drinks. Sample tastes from Crudo, Bink’s Midtown, Eddie V’s, Tanzy and so many more. Visit www.arizonarestaurantweek.com for the full list of participating restaurants. Throughout the Valley, (602) 307-9134 x118, wwww.arizonarestaurantweek.com

Maricopa County Home & Landscape Show FRIDAY, SEPT. 26, THROUGH SUNDAY, SEPT. 28, PHOENIX

Looking to make some improvements to your home, or just looking to furnish your latest investment? The Maricopa County Home and Landscape Show will show you exactly what to do and how to do it, featuring demonstrations and vendors from local and national home companies. Meet the home expert of your dreams. Bring your sketches and ideas for critique. Arizona State Fairgrounds, 1826 W. McDowell Rd., Phoenix, www.maricopacountyhomeshows.com

B.B. King SATURDAY, SEPT. 27, PHOENIX

The man, the myth, the legend comes to town to melt faces with his blues guitar sound. At 88, B.B. King is still traveling and living the musician lifestyle, which is impressive enough, but he still continues to pick, strum and bend with the best of them. That’s because he is the best of them! His Comerica Theatre stop will surely be the most talked about Phoenix concert in September. Comerica Theatre, 400 W. Washington St, Phoenix, (602) 3792800, www.comericatheatre.com

‘Phantom’ THROUGH OCT. 11, GILBERT

Not to be confused with Andrew Lloyd Webber’s “Phantom of the Opera,” this version, written by Arthur Kopit and composed by Maury Yeston, uses the same novel as a base with a few new twists. It might be overshadowed by its Broadway brother, but this “Phantom” has seen its fair share of play around the country. See how the two shows compare. Hale Centre Theatre, 50 W. Page Ave., Gilbert, (480) 497-1181, www.haletheatrearizona. VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

last word

FINAL THOUGHTS

BY KELLY POLLARD

COLLECTING &CONSUMING WINE Oh to be made of money and dwell in a house with a wine cellar. It’s always been my dream to have that dark room under the house with an entire wall of wine all purchased and stored just for my pleasure. Alas, I live in a single-story ranch-style house with minimal square footage and no cellar, but there may be hope for me yet. We’re in the process of adding a muchneeded island in our kitchen. As I scroll through Pinterest and home improvement websites, the islands with the built-in wine fridge call my name. Of course there is the tiny detail of convincing my husband, who doesn’t share my passion for fine wine, of how life changing this could be. Right now, I have a wall rack that holds six bottles of wine at a time. Take a guess at how many bottles adorn my fancy, wrought iron wine showcase. Two.

VALLEY LIFESTYLES MAGAZINE | SEPTEMBER 2014

The issue seems to be that we can’t keep a stock of wine in the house. I buy the six bottles of my favorite wines at the store for the extra discount. I stock a few bottles of white in my fridge and the rest on our rack. We visit wineries, friends give me wine for birthdays, holidays and as hostess gifts, but it disappears faster than I can replenish it. There is always some sort of occasion that calls for opening a bottle. It’s my third cousin’s birthday! No matter that she lives across the country. “The Voice” is on tonight! And tomorrow night! And isn’t it on three nights in a row? It’s the weekend! It’s Thursday, almost the weekend! It’s Wine Wednesday! But if we had a wine fridge, oh the possibilities! We’d have more room in our regular fridge for all the fine cheeses to pair with my stockpile of various vintages. I can

envision that glimmering row of bottles in all shades of white and crimson, chilled to the perfect temperature. Of course, there is the minor issue of getting electricity to this fantasy island in my kitchen that I’m sure my husband will be happy to point out. A girl can dream however. With a wine fridge, I could completely justify joining one of those wine clubs with the quarterly shipments. Whether I can maintain an ongoing supply of wine to stock this wine fridge is a minor detail. Perhaps my wine fridge would be more like a ghost town of empty slots thirsty for a supply of wine bottles than a classy addition to my kitchen remodel. That would be just another excuse to round up my girlfriends for an afternoon of winery visits. That would be reason enough to celebrate. And what better way to celebrate than to pop open another bottle? VLM

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