SanTan Sun News: Neighbors - April 16, 2016

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Neighbors

www.SanTanSun.com

April 16 - May 6, 2016

41

Neighbors CGCC orchestra director looking for string players page 55

VUU wins award for being green, grows garden page 65

Where to Eat page 72

Jewelry helps customers gain courage BY SRIANTHI PERERA

South Chandler resident Amy Davis wants to help people be brave. Davis does so through Bravelets, a Web-based retailer for which she is an independent fundraising consultant. The company sells jewelry, also called Bravelets, with the words “Be Brave” inscribed on them. With each purchase of a Bravelet, $10 goes to the charity of the buyer’s choice. As of January, the 4-year-old company has donated more than $2 million, Davis said. The company was born after Stephanie Hansen’s mom was diagnosed with breast cancer. “She was looking for jewelry that would help them be brave,” Davis recalled. “They couldn’t find anything out there.” Bravelets’ range includes 12 styles of bracelets, earrings, two necklaces and a watch, either in stainless steel or leather, and two scarves. Bravelets feature a triangle and are engraved with the words, Necklaces with charms start at $22, while bracelets start at “Be Brave.” Submitted photo $36 and the watch is priced at includes helping individuals set up $65. fundraising websites to raise money for The items and the logo feature a triangle, chosen because it’s the strongest a nonprofit organization or to offset a family member’s medical expenses. They geometric shape, according the retailer’s website. Customers may design their own can start their own fundraiser or buy the jewelry; either way they’re helping a piece and pick the color as well. nonprofit. In addition to sales, Davis’ role also see JEWELRY page 42

Home cook wins blue ribbon for hog chops recipe Chandler home cook Ashley Muller’s hog chops recipe has been awarded a blue ribbon at Just a Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com. To land the award, Muller served up a full-flavored dish that was both tasty and easy to prepare. “My aunt and uncle are Harley riders and I love my aunt’s marinade. I took it, tweaked it and now I make it all the time.” Muller is one of 550 Chandler residents sharing recipes with the social network, which in four years has become

the largest database of user-posted recipes. On the site, users can post their own family-tested and -approved recipes and try those submitted by others. They can also use a menu calendar and grocery list, create custom cookbooks, print hundreds of grocery coupons, enter recipe contests and join discussion groups. “We continually add new features to the club based on the feedback of our members,” Tharpe said. “It’s because of people like Ashley Muller, who is proud see BLUE RIBBON page 42

Alvaro and Maria Medina stick to traditional Mexican cooking at their eatery. STSN photo by Judi King

Tortas Ahogadas Guadalajara spices it up BY JUDI KING

Tortas Ahogadas Guadalajara might just be the best-kept secret in the Valley. Tucked away inside the Mercado Plaza de Sol, it is a hidden treasure near the heart of downtown Chandler. As the name implies, Guadalajaran dishes are served at this authentic Mexican restaurant. Tortas ahogadas are its specialty. Tortas ahogadas—which means “drowned tortas”—originated in Guadalajara, Mexico, in the early 1900s when a street vendor selling typical Mexican meat-stuffed rolls accidentally dropped the whole sandwich into a vat of spicy salsa. “You drowned it!” his customer yelled. He ate it anyway and loved it. The torta ahogada was born. As word of this salsasoaked torta’s popularity spread, other vendors began duplicating the process. Soon stands and restaurants selling

this wet sandwich dotted the streets of Guadalajara, and the torta ahogada quickly took its place as the region’s signature dish. Guadalajara native Maria Medina and her husband, Alvaro, who was raised in nearby Zacatecas, brought their customs and recipes with them when they took over the struggling restaurant in 2005. They are purists who strictly adhere to the traditional Mexican cooking of their region. Medina said that he has customers who travel from Hermosillo, Mexico, to get the sandwich, “because it is closer than driving to Guadalajara.” Medina said that this was always her dream. “I love cooking, even though it is a lot of work.” She makes everything by hand and prepares food each morning. She makes the salsas and tortillas several times a day so they are fresh. see TORTAS page 45

Dine in the dark at Crust for a good cause Get the blindfolds ready for Dining in the Dark, hosted by Crust Chandler, at 7 p.m. Tuesday, April 26, to benefit the Arizona Center for the Blind and Visually Impaired. Patrons will rely solely on their senses of taste, smell and sound. Dining in the Dark offers a unique awareness experience where guests will taste their

way through a sensational four-course wine pairing dinner. Delicately crafted to enhance the sensory experience, Crust staff and special guests from the Arizona Center for the Blind and Visually Impaired will help guide guests through a four-course dinner including: see CRUST page 45


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