Neighbors
www.SanTanSun.com
March 5 - March 18, 2016
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Neighbors Artist Diana Madaras to introduce new painting page 60
Hillsong United page 70
Where to Eat page 75
Barber ‘Papa Joe’ still razor sharp Lazzara will add color to bring out the Papa Joe’s Barber Shop is a throwback work. “You need dark or thick hair, but to the 1960s. not white hair,” Lazzara said. He recently Razor cuts and shaves with a straight worked on a woman’s hair of white and razor are available. Gracing the walls are put in colors. photographs of Papa Joe with celebrities Lazzara works part-time in the or attending special events, and articles about him. Joseph “Papa Joe” Lazzara, who owned the shop until he sold it to his son, Joseph Lazzara Jr., considers the shop-and himself-old school, but he isn’t afraid to try a new idea. Watching how his concepts took off throughout his career would make any marketing director envious. Lazzara created his first big media splash in 1984, the year before he moved here. Lazzara noticed parents would bring their sons into his Chicago shop for their first haircut, then document that benchmark moment of life. “They would take a photo of it, and I thought, ‘Wouldn’t it be nice to capture that on video?’” Lazzara said. He came up with idea of videotaping a child’s first haircut. Soon the Chicago Sun-Times heard about it and published a story, then it was reported on ABC’s “Good Morning America” and in USA Today. Business Joseph “Papa Joe” Lazzara shows off his finished boomed and Lazzara had to expand. “My place was too small,” Lazzara said. work. STSN photo by Tim Sealy He relocated to Arizona the following year, but the video idea didn’t afternoons there at the Chandler shop. take off. “It just didn’t go as well as I He reflected on his life as a barber. hoped, it didn’t happen. Video kind of Lazzara started cutting hair at age 14 died down.” in Italy. In 1958, his family emigrated to So Lazzara eventually moved into the United States and landed in Chicago. designs of hair, namely cutting hair He needed his barber’s license. Because and coloring it, as patriotic customers he didn’t know English, he needed an wanted their hairstyles to resemble the interpreter to help him with the papers. American flag. He expanded his designs He persevered, eventually owning his to include company logos, sports teams, own shop on the south side of Chicago. brand names and seasonal themes.
BY KEN ABRAMCZYK
see BARBER page 46
Ocotillo Village serves up racquet sports to counteract workout rut Whether it’s the never-ending Stairmaster or the endless running on a treadmill, all workout enthusiasts have encountered it—burnout. Sometimes it’s hard to find that motivation to workout, especially after using the same equipment day after day. Ocotillo Village Health Club & Spa in Chandler recognizes this. With a variety of racquet sports from squash, racquetball and tennis, it’s the perfect opportunity to try something new. Ponder this interesting fact: A
200-pound male playing squash for one hour burns 1,143 calories. That same man playing racquetball will burn 907 calories in one hour of play. Jogging or walking on a treadmill for an hour clocks in at around 370 to 450 calories. Racquet sports not only offer a better opportunity to burn those calories, but time will definitely go by faster. The Ocotillo Village provides a new state-of-the-art facility for racquet sports and even supplies racquets, balls and see VILLAGE page 46
Carlo Ventura makes mozzarella from scratch. Submitted photo
Emilie Frances shows off her special quiche. Submitted photo
Carlo and Emilie’s Gourmet Deli serves up a taste of Europe BY JUDI KING
Carlo Ventura and Emilie Frances linked their European backgrounds and mutual love of cooking to create Carlo and Emilie’s Gourmet Deli, an Italian restaurant with French flair. They share those traits, sure. But they’re markedly different. Ventura is in his 60s, while Frances is four decades younger and trained as an optician. The Italian-born Ventura began his career in the hotel and restaurant business in Italy. “I worked the winter months in the mountains and the summer months by the lakes in Italy,” he said. He honed his culinary skills for three years in Paris before moving to the
United States in 1974. He remained in the hospitality industry, working at four- and five-star resorts, ranging from the famed Copley Plaza in Boston to the Wigwam in Litchfield Park. Ventura spent time with the prestigious L’Auberge de Sedona before moving to the Valley, where he managed Bernard’s at Ocotillo Golf Resort for 15 years. It was there that Ventura met Frances, who had only been in the United States a short time. “We became friends because he can speak French,” she said. Frances grew up cooking in her family’s kitchen in the south of France by the Mediterranean Sea. see DELI page 47
Ling & Louie’s celebrates National Noodle Month with special menu Ling & Louie’s is offering a specialty menu in celebration of March’s National Noodle Month at its Arizona locations in Wild Horse Pass Hotel and Casino as well as Scottsdale. The menu includes dishes that focus on highlighting the East-meets-West heritage of the restaurant through a variety
of noodle dishes. Among some of the highlighted creations on the menu are green curry mac and cheese, and The Crying Dragon, a spicy dish with udon noodles, beef, mushrooms and a mix of chilies. Guests can also enjoy the light and flavorful shrimp and mango salad, the see LING & LOUIE’S page 47