Valley Lifestyles February 2015

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FEBRUARY 2015 ValleyLifestyles.com

Women’s Hair Loss

Why Does it Happen? & What can you do about it?

What used to be a “men’s condition” is now quickly becoming a female epidemic.

It is scary to think that you could randomly wake up one day and begin to see more hair on the pillow case and less on your head. For women losing their hair, it is a serious blow to femininity and the ideal vision of themselves. We are constantly cutting and coloring to make sure our hair looks the best it can. But what if one day the un-thinkable happens… and it falls out and doesn’t grow back?

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Question: What causes women’s hair loss?

Answer: Female hair loss can be caused by multiple factors, but the most common cause is an underlying genetic pre-disposition to hair loss known as androgenetic alopecia or female pattern hair loss. Unlike the popular myth that you inherit hair loss from your mother’s father, women can inherit hair loss from either side of the family. This means that women can inherit hair loss from men and vice versa. It is much more common than people know.

There are other factors that can cause hair loss or increase hair loss due to family history. They include stress, lifestyle, diet, thyroid disfunction, fungal infections, scalp parasites, and medications (most common hormone replacement and birth control pills).

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Question: What do your clinics use to help women with thinning hair?

Answer: Depending on the reason for the loss, the treatment protocol will vary. Usually though for common female pattern hair loss the protocol is relatively similar. We a have a 9 month program that includes twice weekly office visits for cool light laser treatments for the scalp. This stimulates cell regeneration and is already approved to promote thicker hair. Our program also includes topical pharmaceuticals, hormone therapy balancing cream, nutritional supplementation, holistic hair care products, and topical scalp serums.

This is most aggressive treatment that we offer, but it works. When you use everything together the way that our program does, you are bound to get results.

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Question: What advice would you give a woman who is dealing with this problem?

Answer: Find the source of the problem as quickly as possible and treat that problem. Don’t try to treat it yourself because it wastes time that could be spent growing hair back. I obviously would recommend to call us and then come in for a consultation. Worst case scenario, you can stop the progression of the loss. Best case, we can dramatically reverse your hair loss and regrow hair.

We have had numerous cases where a woman was wearing a wig or extensions when they started the treatment. Then 9 months later they were able to remove their wig permanently or stop getting extensions because their hair had gained so much volume and density.

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Question: Is there hope for women with thinning hair?

How do you control it?

Answer: There certainly is. There are

so many tools that can be used to control female hair loss and reverse it in many cases. Once you have established the reason for the hair loss and it can be treated with a variety of methods. Unfortunately, most general physicians simply don’t have the time or the knowledge to get a full understanding of why a woman is losing her hair. The female patient is then left combing the internet for solutions that rarely leads to any real answer.

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Question: How you do know what is causing your hair loss?

Answer: A simple patient history

is the easiest way. Many women have blood tests for hormonal issues, thyroid dysfunction, iron levels, and vitamin D deficiency. Unfortunately this rarely produces any other cause other than normal pattern hair loss.

At our clinics we use a video microscope to analyze the condition of the scalp at 50x magnification. At this level we can tell if the client has loss due to stress, diet, infection of the hair follicle, or simple hormonally related hair loss.

WILLIAM GAUNITZ, WTS CEO of Evolution Hair Loss Institute 4450 South Rural Rd. Bldg C. Suite 222 Tempe, AZ 85282

480-222-HAIR(4247) www.hairgrowthcenters.com

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Question: Is there maintenance required?

Answer: 99% yes. I usually tell people it’s like brushing your teeth. If you don’t brush them and go to the dentist, your teeth will rot and fall out. The same goes for your hair. If you have a genetic hair loss problem, you have two options; oneyou can treat the problem long term, or two- let your hair fall out and go bald. Clearly our clients choose hair.

PUBLISHER

Steve T. Strickbine EXECUTIVE EDITOR

Christina Caldwell

ASSOCIATE EDITOR

Breanne DeMore ART DIRECTOR

Dara Fowler

CONTRIBUTING WRITERS Lynette Carrington, Christina Fuoco-Karasinski, Dominique Del Grosso, Julie Lemerond ACCOUNT EXECUTIVE Sheree Kamenetsky EDITORIAL INQUIRIES ccaldwell@valleylifestyles.com CONTRIBUTING PHOTOGRAPHERS Sam Nalven DISTRIBUTION SERVICES AZ Integrated Media

EDITORIAL/ADVERTISING OFFICES

Valley Lifestyles Magazine 3200 N. Hayden Rd., Suite 210 Scottsdale, AZ 85251 Phone: (480) 348-0343 Comments: ccaldwell@valleylifestyles.com www.valleylifestyles.com All rights reserved. No part of this publication may be reproduced without written permission from the Times Media Group. Photographs, graphics and artwork are the property of Valley Lifestyles Magazine. Š Affluent Publishing LLC.

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february

FEATURES

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THE VIEW FROM THE KITCHEN

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LIVE LIFE TO THE MASSIMO

From Gilbert stretching into Old Town Scottsdale, the East Valley is home to some of the most exciting culinary talent on the planet. We talked with six of the Valley’s hottest chefs in order to get a little bit of foodie inspiration of our own.

By Breanne DeMore

Chef Massimo De Francesca of Taggia Restaurant at Scottsdale’s FireSky Resort guides us through a bike tour to the farmer’s market, where writer Breanne DeMore selected her favorite veggies and ingredients, then returned to the resort to cook them up in De Francesca’s improv style. The result was nothing short of delectable.

By Breanne DeMore

GET YOUR FREE SUBSCRIPTION TO VALLEY LIFESTYLES MAGAZINE [ SNAP THE QR CODE ]

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february DEPARTMENTS 10 FROM THE EDITOR 13 UPFRONT | 480

WORK LIKE A DOG

For Phoenix teenager Anthony Lyons and his mom, Kristen, dealing with Anthony’s cancer is easier with the help of dogs. Between the Photo Doggies for Anthony page on Facebook, which garnered millions of photos for the 16-year-old, and the therapy dogs that come to his room at Phoenix Children’s Hospital, Anthony’s spirits stay high in the face of adversity.

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editor's letter

I’VE FALLEN IN LOVE WITH A PUPPY at the Arizona Humane

Society. I haven’t met her yet, but just seeing her online makes me want to love her forever. As I write this, I’m contemplating making the drive to go pick her up. And now for a cliché.

I guess you could call it... puppy love.

But as far as I judge right now, it’s not a fleeting thing.

People like to roll their eyes at “dog moms,” I can’t help but feel maternal toward cuddly creatures, since I don’t have children of my own. To me, the love you feel and get from a dog is much more comforting than the star-crossed fireworks you experience at the beginning of a relationship.

I’ve been with my boyfriend for nearly five years, and the love I had for him way back when is much different than the love I have for him now. Back then my goal was making him fall for me. Now that he’s fallen, I’m able to let my guard down and let him see who he really fell for.

We’ve mellowed. Our love is lived in like a trustworthy pair of sweatpants. We’re comfortable.

He sees me at my worst and he still loves me.

Let me clarify by saying my boyfriend is so much better than a pair of sweatpants (and that’s saying something!), but he’s always there for me, he doesn’t judge me and he covers my butt when I’m feeling weak (though much more figuratively than sweatpants.)

We’re covering the fireworks kind of love and the sweatpants kind of love in this issue, starting

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

with the very sweatpants story of Photo Doggies for Anthony. Anthony, a 16-year-old boy with cancer receiving care at Phoenix Children’s Hospital, became an Internet phenomenon when a family friend started a Facebook page where people across the world could send him photos of their dogs in hopes to cheer Anthony up. And it works, his mom Kristen says. His deep love for pups and her deep love for her son is an atypical love story that makes other kinds of love seem so small.

If you’re looking for something to do this Valentine’s season, take a short trip to Scottsdale for the ultimate romantic weekend getaway, as associate editor Breanne DeMore experienced this month. At Taggia Restaurant at FireSky Resort, Breanne got to fall in love with the flavors Chef Massimo De Francesca alongside her own beau as they rode bikes to get fresh ingredients from the farmer’s market with De Francesca and he cooked them up in an improv meal back at the resort. Pair that with a weekend stay at the resort and you’re sure to have sparks fly.

Plus, we have more culinary cravings courtesy of the aptly-named Romeo’s Euro Cafe in Gilbert. Here, Chef Romeo Taus will romance your taste buds with Mediterranean flavors and wine pairings. Who needs a trip to Europe when culinary talent like this is in our own backyard?

Love (the sweatpants way),

CHRISTINA CALDWELL Executive Editor

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UpFront 480 TRENDS | PEOPLE | CULTURE | STYLE

Work like a

DOG

FOR ONE PHOENIX TEEN WITH CANCER, DOGS BRING A SILVER LINING— ONLINE AND IN THE HOSPITAL

BY CHRISTINA CALDWELL

Kristen Lyons and her 16-year-old son, Anthony, waited six months to see Gus in all his glory. The 260-pound English Mastiff is a legend at Phoenix Children’s Hospital, where he participates in the dog therapy program. When he finally showed up in Anthony’s hospital room, Gus couldn’t even fit on the bed.

For Anthony, who is battling acute lymphoblastic leukemia, a form of blood cancer, dogs are always good for a pick-me-up, and Gus is bigger than most humans he knows. Heck, there’s just more to love!

When the therapy dogs would make their rounds to Anthony’s hospital room, for a minute he wasn’t a sick kid, Kristen says.

“The therapy dogs would come in and I would post on Facebook ‘Oh, thank God Anthony has at least gotten out from under the covers and waking up because the therapy dog is here and he loves it.’ But they don’t come every day, and so that’s when the picture thing started.”

The “picture thing” is far more than just a tiny little thing, and today, it’s more of an international phenomenon. In mid-December, the “Photo Doggies

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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TRENDS | PEOPLE | CULTURE | STYLE

for Anthony” event was posted to Facebook by a friend and regular at Kristen’s former workplace, The Dubliner Irish Pub in Phoenix.

The intent was to cheer Anthony up with photos of dogs, since he loves his three pooches at home and loves seeing the therapy dogs at the hospital. In the time he couldn’t actually be with dogs, Kristen’s friend thought he could look at them online.

The event page was created not as an actual event, but as a way for Anthony to see all of the photos in a feed on Facebook.

By January 2, a night Anthony had to enter the hospital, the event had 60,000 people “attending” and overnight, 1 million.

“That’s when all of the news places started calling,” Kristen says.

By that time, the Photo Doggies for Anthony page was trending on Facebook, causing even more eyes (and doggy photos) to be on the event. Strangers from across the globe sent photos of their dogs along with well wishes for Anthony, and sometimes their own stories. People with their own illnesses, troubles and losses flocked to the page as a means of emotional support.

“Anthony says that, even though the messages are directed toward him, they’re helping other people, so that makes him feel really good,” Kristen says.

At time of writing, there are nearly 1.7 million people “attending” Photo Doggies for Anthony, but Kristen estimates there are close to 10 or 20 million photos of dogs on the actual page, since many people come back and post once or twice a day. Nearly

every time you refresh the page, a new dog photo will be there and the one you’d like to see again will be lost in the feed.

Anthony might not be able to see every single photo posted, but he and Kristen look at the page for a couple hours every day.

For the single mom, the dog page is a good way for the duo to cheer up between the tedium of hospital visits, clinic visits and being sick at home. Kristen, who was selling real estate prior to Anthony’s diagnosis, had to stop working and focus on her son, even though round-the-clock attention can get tiresome for any teenager.

Kristen’s friends started a crowdfunding effort to raise money for Kristen and Anthony as they try to make it through this phase of his illness, emotionally and financially. The Give Forward fundraiser has

reached nearly $17,000 of its $25,000 goal at time of writing, the money from which allows them to live normally and cut stress.

Anthony has three more years of chemo to go, usually heading into the hospital for a round once a week, but sometimes having to go in for blood and other tests. Having a smartphone full of pups helps, including Anthony’s favorite of the millions he’s been sent—a dog who looks like it just got out of the shower, clad in a bathrobe with a coffee mug.

Anthony doesn't want all of this Internet fame to be for naught. He and Kristen want to raise awareness for pet therapy—not just at Phoenix Children’s Hospital, but for retirement homes, people with depression and more. VLM To learn more about getting your pup certified as a therapy dog, visit Phoenix Children’s Hospital’s FAQ page at phoenixchildrens.org/volunteer/ volunteer-animal-assisted-therapy-questions.

“ Anthony says that, even though the messages are directed toward him, they’re helping other people, so that makes him feel really good.”

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TRENDS | PEOPLE | CULTURE | STYLE

STEP IT UP

LOCAL

DATE NIGHT

FOR

LOOK

COMPILED BY DOMINIQUE DEL GROSSO

BY CHRISTINA CALDWELL

Valentine’s Day can be an intimidating time for your wardrobe.

Your dresses, sweaters and skirts shiver and quake as you yell “I don’t have anything to wear!”

The truth is you probably do. You just have to know how to turn your everyday outfits into a date-worthy getup.

Special accessories

If you’re planning on wearing a basic little black dress, skip the flats for those sexy, yet not-so-practical pumps in the back of your closet, then accessorize with your less-often-worn statement jewelry. Big, bold necklaces, chunky rings and flashy earrings can really spice up a T-shirt-and-skinny-jeans ensemble. If a black dress looks bland on its own, add a pop of jewel-toned color while the weather is still cool with colored tights.

Something unexpected

You get tired of the humdrum of your everyday wardrobe, and though your partner likely loves looking at you, he’s probably used to the clothes you normally wear, too. This Valentine’s Day, opt for the unexpected. If you normally wear jeans and a T-shirt, dress up in a cute skirt-and-shirt combo. If he’s used to seeing you in skirts and easy-breezy dresses, wear those pants and matching blazer that are sitting in the back of your closet paired with a sultry camisole.

Focus up top

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

If you’re not sick of your wardrobe and know exactly what you want to wear, focus on stepping it up with your makeup and hair.

Neutral makeup is perfect for everyday, but for date night, you might want to add a pop of color. A red or purple-pink lip will be holiday-appropriate and draw attention to your lips as you pop chocolates and sip on wine. Or try a smoky eye (you’re going to want to rehearse this one first) with a complementary color for your eyes. Then, try something different with your hair. Pretend it’s opposite day! If you’re used to wearing your hair up, leave it down and curled. If you normally keep it down, check YouTube tutorials to discover an awesome new updo. VLM

Cheers to Love in 2015

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TRENDS | PEOPLE | CULTURE | STYLE

E.V. BLOG BEAT Wendy O’Neal of aroundmyfamilytable.com

BY CHRISTINA CALDWELL

Wendy O’Neal is a local girl through and through. After growing up in the Dobson Ranch area of Mesa, she met her husband at Dobson High. Now, the North Mesa mom of two runs aroundmyfamilytable.com, a cooking, crafting and baking blog for the allergy-conscious.

And it’s not just for fun (though it is certainly that!) O’Neal is allergic to some of the culinary world’s most common ingredients, including gluten, eggs and dairy. Luckily her culinary craftiness was on point when she discovered her allergies, and now she creates her conscious concoctions with the masses, and has done so since 2010. And don’t worry—she does “regular” recipes, too.

Valley Lifestyles: You have a few allergies that probably make it difficult to eat in restaurants. How do you come up with creative and tasty recipes, despite how frequent eggs, dairy and gluten appear in our culinary culture?

O’Neal: Oh yes, it is really difficult to eat out in restaurants now. I can’t even visit some of my old favorite places because they aren’t allergy friendly. However, my skills in the kitchen prepared me to be able to alter my favorite dishes to meet my allergy needs.

My goal has been to slowly recreate my favorite recipes in an allergy-friendly way. It only took me a couple months to master a gluten-free, dairy-free, egg-free biscuits and gravy. Once I mastered it and it tasted great, I knew I would be able to figure anything out.

How did you find out about your food allergies?

What is your hardest-to-make recipe that's worth the extra effort?

Most of my recipes are easy and family-friendly. But my hardest-tomake recipe that is totally worth the extra effort are my chocolate and white cakes from scratch. Once you’ve had a homemade cake, you’ll never buy a boxed mix again.

On your blog you mention you hate artichokes, flan and sour cream. What are your favorite three foods?

Yeah, I’m really not a fan of those three, but my three favorites are a perfectly-cooked steak, biscuits and gravy, and avocados. Oh yeah, and bacon!

You won POMwonderful's cupcake contest a couple years ago.

How did you come up with the winning recipe?

I was at a conference in Las Vegas a couple years ago and noticed my lip felt funny after supper. By morning, my entire face was swollen. When I got home, I chatted with my doctor and went through some allergy and autoimmune testing. A couple weeks later I learned of my allergies and given an EpiPen because my dairy allergy was so severe.

It’s really a crazy fluke that I came up with the recipe. It was about this same time of year and my lemon tree was bursting with ripe fruit. I had made some homemade lemonade and added a squirt of POMwonderful’s concentrate and made a delicious drink for the kids and realized it would make a great cupcake flavor. VLM

What's your favorite romantic meal you can cook at home?

Almost every year I make a huge steak supper for my husband, which always includes roasted asparagus. What makes it special is that I always make some sort of sauce to drizzle over the top. I’ve done a blue cheese sauce, peppercorn sauce, and a garlic butter sauce in the past. I’m not sure what sauce I’ll be making this year yet, but it will amazing.

CONNECT WITH WENDY AT: Instagram: myfamilytable Twitter: @MyFamilyTable facebook.com/AroundMyFamilyTable aroundmyfamilytable.com

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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TRENDS | PEOPLE | CULTURE | STYLE

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TRENDS | PEOPLE | CULTURE | STYLE

Dreams OF SUMMER GALA RAISES FUNDS FOR KIDS WITH CANCER TO ATTEND CAMP

BY LYNETTE CARRINGTON

The summer camp experience creates some of the happiest memories a kid can have. For kids with cancer, that kind of normalcy is essential to their wellbeing, which the Southwest Kids’ Cancer Foundation realizes.

The organization helps children battling cancer get the chance to create their own summer memories of swimming, horseback riding, campfires, crafts and friendship at Camp Sunrise and Sidekicks, which resides northeast of Payson, and it’s gearing up to raise funds with a whole lot of fun.

SKCF will present the second annual Dreams of Summer Gala on February 28 at Phoenix Marriott Tempe at The Buttes.

Money will be raised for children with cancer to attend the camp, which dates back to 1983 when the camp was originally created by the American Cancer Society.

When funding ran dry for the original camp, SKCF was created and stepped up to the plate to ensure local children with cancer had a fun, safe place to be a kid over the summer.

“The camp was originally funded by American Cancer Society and supported for 30 years, but they shifted priorities and completely cut all funding, leaving the camp with few resources,” says Steve Koch, board member and marketing coordinator for SKCF. “A small group of volunteers made it their priority to keep the camp going, and 2014 was its first successful year and this gala is the key to many more.”

The gala raised $35,000 in 2014, allowing 230 children to go to camp. The 100 percent volunteer-run camp is free of charge to all campers, and all gala ticket sales and donations go directly toward helping kids. This year, the foundation is looking to get a total of 300 people to attend the gala, according to Barb Nicholas, executive director of Camp Sunrise and Sidekicks and one of about 115 volunteers at the camp.

The upcoming 2015 camp season is shaping up to be an exciting one.

“Our whole summer theme is an amusement park theme,” Nicolas says. “We’re going to do a lot of different days of fun with the kids. We may do a Harry Potter-esque day, maybe a superhero day… something different every day that will appeal to all the different ages that we have at the camp.”

In addition to Camp Sunrise, there are additional camp

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

experiences for “Sidekicks,” or siblings of Camp Sunrise campers, who are divided into younger and older camps. The Sidekick camps take place when Camp Sunrise is not.

Camp Sunrise has seen its share of success stories, including full recoveries from now-grown adults. Phoenix resident Stacey Orendorff Deiser was diagnosed with a spinal neuroblastoma when she was a baby. She underwent chemotherapy and surgery to remove the cancerous tumor underneath her spine. After surgery, there was still some tumor remaining and she underwent a second surgery.

Although she had years of testing and blood work that followed, by the time she was 14 she was declared cancer-free.

“Some of my fondest memories at camp were the feeling of

“A small group of volunteers made it their priority to keep the camp going, and 2014 was its first successful year and this gala is the key to many more.”

THE 2014 DREAMS OF SUMMER GALA RAISED $35,000 FOR CAMP SUNRISE AND SIDEKICKS. Photo by Toria Karas

LEFT: FISHING, SWIMMING, HORSEBACK RIDING AND CAMPFIRES ARE ALL A PART OF THE FUN AT CAMP SUNRISE AND SIDEKICKS. Submitted photo BELOW: CAMP SUNRISE CAMPERS ARRIVE VIA BUS TO ENJOY A WEEK AT SUMMER CAMP. Photo by Lynette Carrington

equality and togetherness. The campfire songs, stories and the friendships that feel like they just took a break and then started back up once you got to camp again,” Orendorff Deiser says.

In the summer of 2014, Orendorff Deiser returned to Camp Sunrise to volunteer.

“I was grateful to share this special volunteer experience with my children and we will continue to volunteer when we can as this camp [that] is very near and dear to my heart,” she says. “I was there when the Camp Sunrise children arrived on the big Greyhound buses and it brought back lots of wonderful and joyful memories. When I saw the children that needed help getting off the bus, it made me emotional for a couple of reasons. One reason was because it breaks my heart to see any child in that situation, but then warms my heart knowing that they are getting off of the bus to be with all the wonderful and loving people at camp.”

The previous year’s emcee for the Dreams of Summer Gala, Mark Lewis of 12 News, wasn’t available for this year’s event, but his good friend Dan Manucci was, and he jumped at the chance to get involved. Manucci’s sister passed away from breast cancer in 2001, so anytime he can help people with cancer, he’s on board, he says.

“When I became aware of a camp where these kids can go

and just be themselves and not have to worry about fighting the disease, it’s just such a great thing to be able to help out and help raise money,” says Manucci, a former NFL player now with NBC Sports Radio AM 1060.

The February 28 gala kicks off with a silent auction and cocktail hour, followed by dinner, entertainment and dancing, all capped off with a thrilling live auction that includes trips, gift cards, merchandise and more. Tickets are $175 per person, $300 per couple or $1200 per table of eight and the event starts at 5:30 p.m. Special rates at Phoenix Marriott Tempe at The Buttes are VLM available for gala attendees.

BID ADIEU TO KIDS CANCER: DREAMS OF SUMMER GALA Phoenix Marriott Tempe at The Buttes 2000 W. Westcourt Way, Tempe (480) 382-8564 azcampsunrise.org/gala

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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upfront 480

TRENDS | PEOPLE | CULTURE | STYLE

Pretty IN PINK

MOLLY RINGWALD SWAPS PERFORMING ROLES THIS VALENTINE’S DAY

BY CHRISTINA FUOCO-KARASINSKI

Molly Ringwald answers the phone with a simple, “Hello.” But there’s nothing average about the actress best known for iconic movies like “Sixteen Candles” and “Pretty in Pink.”

She’s a well-known author who hit the top of The Wall Street Journal and Los Angeles Times’ bestseller lists. And she’s known to teenagers these days as Anne Juergens in “The Secret Life of the American Teenager.”

Now the feisty redhead is making a name as a jazz singer with a tour that includes a Valentine’s Day stop at the Mesa Arts Center. The cabaret performance is part of the Mesa Arts Center Foundation’s annual fundraising gala “A Hearty Arty Valentine Affair,” and will feature tracks off her 2013 album, Except...Sometimes. She will debut newer songs that she’s considering for her next record.

“It was a passion project,” says Ringwald, via telephone from her California home about Except...Sometimes.

“I wanted to put a band together for a really long time. It took me longer than I had anticipated. It was really great when it came together.”

In the early 2010s, she transitioned to music.

Previously, she hesitated to embark on a new career because she was busy acting, performing

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

it’s all about

“I’m such a different singer.

I feel like I’ve improved a lot from performing all the time.

It’s been a learning experience.” on Broadway and television, and having children.

“I think once it finally happened, it just happened very organically,” she says.

The recording process flowed well, as soon as she met her pianist/co-producer Peter Smith. The album also features Clayton Cameron on drums, Allen Mezquida on alto saxophone and Trevor Ware on bass.

“Peter is an actor as well,” she says. “We met in New York doing a James Lapine play. We didn’t even know we had that jazz thing in common until we were halfway through the production and he sat down at a Steinway and started to play.

“I said, ‘Where have you been all my life?’ I finally felt there was somebody who I was friends with and we already had this connection. That’s when we started to work together. It was really great.”

Smith moved to Los Angeles and Ringwald thought her plans were “shot.” When she relocated to LA, everything came together.

“Things that have happened in my life have happened really organically,” she says.

Except...Sometimes, which features her take on Simple Minds’ “Don’t You (Forget About Me),” was recorded over two days, with additional sessions devoted to Ringwald’s vocals.

She explains she feels her vocals have improved greatly thanks to her busy touring schedule.

“I feel like I just learned a lot,” Ringwald says. “Since we did that album, I’m such a different singer. I feel like I’ve improved a lot from performing all the time. It’s been a learning experience. I do think, ‘Oh, I would have done this differently. I would have done that differently. Oh I don’t sing like that anymore. I don’t hold that note.’

“But it’s a record of where I was at that time. The next album will be different.” VLM

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upfront 480

TRENDS | PEOPLE | CULTURE | STYLE

FLIRTY FITNESS IN

PAIRS

BY JULIE LEMEROND

It’s February, which means love is in the air. Well, for some of us anyway. Regardless of whether you are happily hitched or satisfyingly single, it’s fun to get a heart-healthy workout with a partner. Switch up your solo workout routine and grab your mate or best friend to try some of these fun fitness feats together!

ACRO YOGA Turn your world (literally) upside down! What is Acro Yoga, you ask? Remember playing airplane as a kid with an adult on the ground with their legs up, and you laying on their feet and flying?

It’s the same thing, only for grownups! Grab a partner or fly solo.

Most Acro Yoga classes and meetup.com groups do not require a partner to attend. Also, many times classes are held outdoors.

What a beautiful way to spend an afternoon playing together in the sun!

HIKING + YOGA Speaking of yoga, there are several local groups that offer hiking plus yoga activities, so grab your partner and join in! Or just do it yourself—grab a yoga mat, bottle of water and sunscreen, find a mountain, and go! Don’t be surprised if other hikers want to join you once they see you unroll your mat.

INDOOR (OR OUTDOOR) ROCK CLIMBING Never done it before? Try it out with a loved one! There are a handful of rock climbing gyms throughout the Valley, and all of them offer training and support for beginners. It’s a really great way to spend some quality time bonding with each other. Once you are a pro, take it outdoors!

BIKING OUTDOORS Grab some bikes and tour the town, or find a mountain trail and spend some time in nature together. Even better, spend a special day renting a tandem bike and pedaling in unison while soaking up that awesome Vitamin D that’s always available to us here in Arizona. Make it an afternoon and plan for a picnic to be included in your day. Whether you are with a romantic partner or just a friend, it’s a pretty cool way to spend a free day.

GET IN THE WATER Rowing, boating, kayaking, stand-up paddle boarding… the list of options to do with a partner at Tempe Town Lake is plentiful, and partner-full! Classes are available for many of the activities, or just rent some equipment and go play! Same goes for the handful of lakes (Lake Pleasant, Sahuaro Lake and Canyon Lake, to name a few) within an hour of our city. Just because we live in the desert doesn’t mean we can’t play in the water from time to time! VLM

FIND JULIE: on Facebook at Truly Julie Yoga + Nidra julielemerond.com

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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GET TO KNOW YOUR FAVORITE EAST VALLEY CHEFS

By Breanne DeMore

It wasn’t too long ago that our little area of the desert was known for little more than our penchant for meat, potatoes and those weird open quesadillas called “cheese crisps.� But now, the culinary world is looking toward our town more and more, in great part thanks to the very chefs in these pages.

We all know and love these restaurants from the dining rooms looking into the kitchens, but we wanted to know what the view looked like from the kitchen out. So we sat down with six much-loved East Valley chefs to understand things from their perspective.

Eugenia Theodospoulos ESSENCE BAKERY

Treating oneself to the goodies at Essence Bakery is an indulgence. The flakey croissants, the decadent macaroons, the crunchy bacon, the cheesy spanakopita... where was I? Oh, right!

Essence Bakery can feel like an indulgence, but once you try their food for the first time, the fresh ingredients, simple recipes and attention to detail will keep you coming back again and again.

Valley Lifestyles: How did you get started in the food industry and what has led you to where you are today?

Theodospoulos: I started when I was nine years old because my father owned a restaurant and his father before him. I was baking pies every day for my father’s restaurant when I was 13 years old and grew to love baking. I got out of the baking business for a while, but when I was 26 I decided that I needed to move to France and focus on French baking. I met my husband there and lived there for five years. He wanted to move back to the States, so we moved to Arizona and had a catering business for 17 years before we started Essence.

How did you choose Tempe for your first location? What does the East Valley mean to you?

Our catering business was on University and Priest, and so we decided to look around for a place near there and we really lucked out with our location. [The East Valley] means a lot to me 30

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ESSENCE BAKERY

825 W. University Dr.,Tempe, (480) 966-2745; 3830 E. Indian School Rd., Phoenix (602) 296-4958, essencebakery.com because it’s where we started and it’s where we made it. We have a lot of very loyal and supportive customers there and you should never forget who helped you when you were first starting out.

Where do you draw inspiration from?

Traveling, reading, friends in France, friends here... everywhere.

Inspiration is everywhere if you look for it.

What is next for Essence Bakery?

More breads! There will be a lot more breads for sale in the immediate future and then also trying to figure out how we want to expand and use our space.

Kelly Fletcher THE REVIVAL Once the chef of the famed House of Tricks, Chef Kelly Fletcher understands the importance of fresh ingredients. An East Valley native, he looks to “revive” and keep Tempe on the culinary map by taking tried-and-true classics and giving them his own eclectic twist. A fairly new restaurant in the area, if The Revival isn’t already on your list of favorite places, it will be soon.

Valley Lifestyles: How did you get started in the food industry and what has led you to where you are today?

Fletcher: I’ve always been interested in food my whole life.

I was always intrigued by it and good at it. So I decided to pursue it and went to culinary school, was a sous chef at a few places and then was the head chef at a few restaurants.

I always had the end game in my mind of owning my own place, and then I was approached with a partnership and said “Let’s do it!”

How did you choose Tempe for your location? What does the East Valley mean to you?

My partner already had a pre-existing restaurant in Tempe but wanted to change it up when we got together. I live in Tempe. It’s absolutely my home and there’s no where else I’d like to be. I was born in the East Valley.

I’ve traveled and seen a lot of places but I always come back to the East Valley.

What would you say is your most popular menu item and why do you think your patrons love it so much?

I would say the Cuban sandwich is the most popular on the lunch menu. All of the elements get touched—sweet, salty, texture. And then for dinner, our mussels are really popular. We go through so many orders of those.

THE REVIVAL

603 W. University Dr., Tempe (480) 921-0111 therevivalaz.com

What’s next for The Revival?

Honestly, it’s been a long six months.

We opened in July and it’s really tough opening in the summer. But just recently, I feel like we’ve really broken the glass ceiling and our hard work is paying off.

So I think we’ll just focus on tweaking, perfecting, accepting input from our customers and to keep growing.

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really put the Phoenix market on the culinary map.

I’m excited to see where it goes.

Where do you draw inspiration from?

Everywhere, really. It could be a conversation with staff in the kitchen, or thinking of crazy combinations.

It could be a certain smell that can trigger a memory of my time and family in Italy. It could be a random photo of a horse galloping in a magazine that can make me think of a cheese. It can really, really happen anywhere and anytime.

What would you say is your most popular menu item and why do you think your patrons love it so much?

I would say it’s our octopus dish. It’s charred octopus with lemon chick peas, arugula, fennel and Calabrian chile butter. It’s really the dish we’re becoming known for and I think it’s because it is something different and also, we do it right. It’s not the chewy rubber band that people think octopus is. It’s very soft and is definitely a must-have for people at our restaurant.

Gio Osso

VIRTÙ HONEST CRAFT Chef Gio Osso and his Virtù Honest Craft have been making waves ever since first opening in June 2013—big waves. Named one of the 20 best new restaurants in America in 2013 by Esquire and nominated for the coveted James Beard Award, Virtù is quickly becoming Scottsdale’s claim to culinary fame and if that keeps Chef Osso and his seasonal menu inspired, then we’re definitely on board.

Valley Lifestyles: How did you get started in the food industry and what has led you to where you are today?

Osso: It started in the high chair. Growing up in an Italian family, food is everything and that’s the way it is. I started working in restaurants when I was 13, washing dishes and making salads. After high school, I went to culinary school and then traveled to Italy. I worked in every type of restaurant in New York City. When I opened up here, I wanted to bridge the gap between the New York City restaurant scene and the peasant food that I had grown up eating.

Why did you pick Scottsdale for your restaurant and what observations do you have about the Phoenix-area culinary scene?

I’ve been growing in Scottsdale for a while. I worked for a few other restaurants there, and so I wanted to put my restaurant there so that I could maintain my guests. The culinary scene here is expanding!

People are much more willing to explore and try new things and it’s

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VIRTÙ HONEST CRAFT

3701 N. Marshall Way, Scottsdale (480) 946-3477, virtuscottsdale.com

would get me a job. I then worked in IT for eight years in Ohio, but I would always come home and play with food or cook to de-stress. Finally my dad convinced me that culinary school was the next step. I graduated in 2008, moved to Tempe and have been working at Red Mountain Country Club for two months.

Harmon Swartz RED MOUNTAIN RANCH COUNTRY CLUB

Chef Harmon Swartz may be relatively new to the Valley, but that hasn’t stopped him from stretching his culinary wings. After nearly a decade spent in the business world, Chef Swartz finally gave in to his calling and went to culinary school. Since moving to our lovely state four years ago, he has worked toward making his mark and raising the bar in the best way possible.

Valley Lifestyles: How did you get started in the food industry and what has led you to where you are today?

Swartz: I graduated with a master’s in communication because I just wanted to get my degree in something that

Where do you draw inspiration from?

My mother’s mother was a self-taught cook. We grew up eating a lot of fresh food and my mother insisted on using very little processed foods. My father’s mother also had the food bug and had her own herb gardens and collected books about it. So I would say that I’m inspired by my family, and specifically my grandmothers and their simple, not complex, and holistic approach to food.

What would you say is your most popular menu item and why do you think your patrons love it so much?

We sell a lot of our chicken tenders and burgers. We have redone them and taken a more handmade approach with them so they are now cut, battered and fried to order. You can tell the time is taken with them now.

What is next for the culinary side of Red Mountain Ranch Country Club?

We just started having our farmers’ market on Sundays, and that is growing on a weekly basis. We’re now working on updating the menu and our foodfocused events. We want to make sure that people know they can come to eat with us without being a member. We want to provide events and gatherings where people can come to socialize and enjoy live music.

RED MOUNTAIN RANCH COUNTRY CLUB 6425 E. Teton Circle, Mesa (480) 981-6501, rmrcc.com

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Dean Thomas CORNISH PASTY CO.

After opening 10 years ago, it didn’t take long for Tempe residents to realize the gem that was Cornish Pasty Co. Taking a traditional dish from his hometown of Cornwall, England, and putting his own spin on it again and again and again, Chef Dean Thomas has created a truly unique, and delicious, identity for himself and the restaurant scene in Tempe.

Valley Lifestyles: How did you first get started in the food industry and what has led you to where you are today?

Thomas: I basically left high school without much to offer in the way of grades. So I went to culinary school in Plymouth, England. I’d always enjoyed cooking at home, so my father suggested I go to school for something I cared about. I found I was decent at it, too.

To cut a long story short, after a series of jobs, I decided to open a skate park with a Mexican restaurant and bar. The combination was a little scary at times, but for the most part, it worked. After three years, I sold the skate park and moved to Phoenix. The skate park is still there, just celebrating its 19th year. Once I arrived in Phoenix, I got a job at the original Pita Jungle in Tempe. I worked there for five years before leaving to open the Cornish Pasty Co in January 2005.

How did you choose Tempe for your first location? What does the East Valley mean to you?

I’ve lived in Tempe since ’99. When I first moved here, I loved it! The fact that Mill Avenue had live music every night of the 34

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week, at five different venues, was amazing. Since then, Tempe’s seen a lot of changes. We’ve managed to become a staple and are now included in Tempe’s favorites, along with places like Casey Moore’s and Four Peaks, which I’m very proud of.

What would you say is your most popular menu item and why do you think your patrons love it so much?

Our most popular is the traditional pasty that we call the Oggie.

I think this is the most popular because it’s the traditional. I love it for its simplicity of being seasoned with just salt and pepper. The rest of the menu explores a lot of different flavor combinations, of which some of our most popular would include the Crane Adovada, peppered steak and salmon.

CORNISH PASTY CO.

960 W. University Dr., Suite 103, Tempe (480) 894-6261 1941 W. Guadalupe Rd., Suite 101, Mesa (480) 838-3586 3800 N. Goldwater Blvd., Scottsdale (480) 945-1220 cornishpastyco.com

Scott Holmes LITTLE MISS BBQ

Originally starting as a BBQ competition team, Little Miss BBQ went brick and mortar a year ago, and have continued to sell out, but not the way you’re thinking. That’s right.

This place literally sells out of food almost every day, which, considering they are only open for five hours a day, clearly says something about their food, as chef/owner Scott Holmes details about his BBQ joint with wife, Bekke.

Valley Lifestyles: How did you get started in the food industry and what has led you to where you are today?

Holmes: I've always loved food and I've always had a fascination with fire. My fondest memories are helping my mom cook on holidays and also hanging out by the campfire while camping with my dad and friends. I'm lucky enough to have both of those come together. When I graduated high school I went to community college, but

LITTLE MISS BBQ

4301 E. University Dr., Phoenix (602) 437-1177, littlemissbbq.com

never felt it was right for me. After a few years, I decided to go to culinary school at the Scottsdale Culinary Institute in 1996.

I met my wife around 10 years ago and the first time I went to Austin to meet her parents they met us at the airport with a cooler of beer and said we're going to the Salt Lick in Roundrock. There are old buildings made of stone, and when you walk in there is a massive round pit with a ton of meat on it and a big fire going below to keep the meat warm. I fell in love. When we got back home we bought a smoker and started cooking all the time. That led to competing in KCBS competitions as Little Miss BBQ and then we decided that Phoenix needed an awesome Central Texas barbecue restaurant. That trip to The Salt Lick started my obsession and love of food again.

What would you say is your most popular menu item and why do you think your patrons love it?

We sell a ton of brisket every day and it is the meat that we have obsessed over more than anything else. It's a simple product with just meat, salt, pepper and a couple other seasonings cooked for a long period of time. I guess it's the small details that add up though and we try to buy the best product we can and combine that with techniques that we have been practicing, changing and perfecting over the last eight or so years. We also only use traditional offset smokers burning Arizona oak and pecan. The end result is brisket that is incredibly tender, moist and has a great bark to it.

What is next for Little Miss BBQ? We get asked this all the time. My wife and I aren't making any changes or decisions on the future until we have been open for a year, which is the end of February. We are blessed with a great staff, unbelievable customers, great suppliers and a location that is central to everything. I merely want to produce the best barbecue that we can.

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

35

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OUR DESTINATION VACATION, NO MORE THAN 6 HOURS FROM THE VALLEY

Live Life 38

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

to the MASSIMO

Bike, lunch and learn your way to the perfect, romantic staycation

BY BREANNE DEMORE

Taggia Restaurant at FireSky Resort is just a short bike ride away from a wonderful farmer’s market with incredible produce options for a memorable meal.

The fact that this experience isn’t a six hour drive away is simply the cherry on top of an already wonderful day.

Every third Saturday of the month, from January through April, Chef Massimo de Francesca and the crew at Taggia Restaurant at FireSky Resort in Scottsdale offer a truly one-of-akind experience—a shopping trip to the farmer’s market with the chef followed by a three-course cooking class with wine pairings.

Match this memorable day with an overnight stay at the stunning FireSky Resort and you have the perfect formula for a romantic getaway not too far away from home.

Located on the corner of Scottsdale and Chaparral roads near the heart of Old Town Scottsdale, FireSky Resort is the perfect blend of trendy, modern lifestyle and relaxing, natural desert environment. With beautiful guest rooms, a stunning pool, a transcendent spa and the delicious Taggia restaurant, it’s hard to go wrong.

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

39

6 hour drive The executive chef of Taggia, Chef Massimo, is as talented as he is charming. Italian by heritage, Chef Massimo has experience cooking in Italian and French kitchens and has a firm grasp on multiple cooking styles.

As me, my boyfriend and the rest of the patrons gathered together in front of the hotel on the beautiful and brisk January morning, Chef Massimo introduced himself and asked us to do the same. He then gave us a brief rundown of what we would be doing that day.

We would ride bikes (either provided by FireSky or your own) down Scottsdale Road to the farmer’s market that was about a little over a mile away. Once there, we would help Chef Massimo pick out produce to use in our lunch.

“I have a plan to do a salad for the first course, scallops with risotto for the second and then a dessert planned out, but as far as what we’ll use in those dishes, that’s really up to you. As we walk through the produce, shout out what you think looks good and

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

what you would like to be incorporated and I’ll make it work!”

Already impressed, we six “learners” and our fearless leader rolled down Scottsdale Road.

Once we got to the market on First Street, we locked up our bikes and headed inside. Immediately, Chef Massimo was greeted with “Ciao! Massimo! Buon giorno!”

Our fearless leader was a regular at this market and we all smiled. There is something incredibly refreshing about seeing a chef take the time to get know his local retailers and familiarize himself with their products.

As we walked up and down the aisles, Chef Massimo made some suggestions and asked for ours. After about 45 minutes, we rode back to FireSky with plenty of produce, a few fresh loaves of bread and some biscotti for our after-lunch espresso.

As we settled into the kitchen at Taggia, Luciano Frascarelli, the property’s assistant general manager, poured each of us an Aperol Spritz, a refreshing, traditional Italian aperitif. As he

LEFT: Chef Massimo De Francesca picks out some green onions for the entrée at the Old Town Scottsdale Farmer’s Market.

RIGHT: The six “learners” chop, mix and slice before sitting down for the first course.

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

41

6 hour drive

Fresh bread, drizzled with olive oil, grilled and topped with just a bit of rosemary, accompanies the salad next to remnants of the Aperol Spritz aperitif.

explained the tradition of apéritifs and digestifs, we all intently listened to his melodic Italian accent and rose our glasses to an already beautiful day.

Chef Massimo grabbed our attention again and asked us to split up into pairs to work on each course: salad, entrée and dessert. My boyfriend and I chose the entrée and got to work on our assignments: tearing up the mushrooms for the risotto, chopping the tomatillo pepper for the top of the scallops and slicing the celery root to go on top of it all. As we all worked, Chef Massimo glided from group to group, answering any and all of our questions, busting kitchen myths that we swore were true and making sure none of us hurt ourselves.

Once the salad started to come together, Chef Massimo called us all over to watch him make the dressing. Although it was a simple lemon vinaigrette, he had so many interesting

lessons to share about it. He explained the proper ratio of vinegar to oil, how using fresh garlic instead of granulated garlic would have made the salad too bitter and how to properly dress the salad so that the leaves were covered but not drenched.

When we sat down to enjoy our first course, Luciano poured us our first wine and explained how he had originally picked out a different wine, but changed his mind once he saw what we picked out for the salad. After we started eating, Chef Massimo began to prepare the next assignments for us while he asked us what we thought. He probed us to think deeper than “Is it good?”

“Are the flavors balanced? Although the radicchio and the lemon are bitter, the salad isn’t too bitter, is it? Why do you think that is? What does the wine bring to the table?”

After we finished our salad and snacked on some

... part of me didn’t want to leave my new best friends who fed me crave-worthy food and delicious wine,

I couldn’t help but smile.

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

43

6 hour drive TOP: Our perfectly cooked scallop and risotto entrée with tomatillo and sprouts.

BOTTOM: Chef Massimo De Francesca and assistant general manager Luciano Frascarelli made for fun, informative and gracious hosts for the day.

bread, we got up to begin working on the entrée: seared scallops with mushroom risotto topped with tomatillo and celery root. He again answered all of our questions about patience-demanding scallops, showed us the proper technique for making risotto and explained to us how meals like this would be prepared in line in the kitchen of a restaurant.

I’m not normally a scallop fan, but after watching Chef Massimo season them and sear them, I had to try them. Luciano again explained how he had picked the wine to fit the scallops and risotto and we dove in. Chef Massimo began preparing dessert and asked us questions as we ate.

“What do you notice about the scallops? What are the different textures on the plate doing for your palate? I wouldn’t normally combine these flavors, but what does the tomatillo bring out in the plate?

What do you think the wine brings out? And vice versa? It works, doesn’t it?”

And it did. I cleared my plate. I even grabbed another piece of bread to put the tomatillo and risotto on top of.

By the time the dessert rolled around, we were all friends and pretty comfortable with each other.

While three of the “learners” went to help Chef Massimo with the zabaione, a light custard whipped and eaten with berries, the other three of us watched and took the opportunity to get to know Luciano a bit better.

The experience ended with some biscotti, an espresso and invitations back to try their pizza at Taggia—they promise it’s some of the best in the city.

While part of me didn’t want to leave my new best friends who fed me crave-worthy food and delicious wine, I couldn’t help but smile. Chef Massimo, Luciano and the entire team at Taggia and FireSky Resort had created a truly memorable and romantic adventure that I am sure I will wish to relive for years to come. VLM CYCLE, CREATE AND DINE AT: TAGGIA RESTAURANT AT FIRESKY RESORT 4925 N. Scottsdale Rd., Scottsdale (480) 945-7666 fireskyresort.com

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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LEARN FROM THE MASTER!

TOM FEDRO WILL TEACH AT WINE AND DESIGN FRIDAY, MARCH 6 & SAT, MARCH 7 FROM 6:00 - 9:00 PM Chicago artist Thomas Fedro creates abstract art with zing and boundless humor. His original innovations of creative and playful discovery incorporate a combination of cubist collage and whimsical pop art that have an addictive rhythm all their own. Large paintings, deep colors, big features and bold lines that seem to be electrically charged represent an exiting way of seeing and experiencing the modern world through his eyes.

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Whether you’re an experienced painter or just starting out, you’ll create a masterpiece!

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

home garden Mint to Be

SAGE ADVICE FOR STARTING YOUR OWN INDOOR HERB GARDEN

BY BREANNE DEMORE

Living in the Valley of the Sun definitely has its perks, but growing an herb garden can be a bit tricky. Whether it’s the middle of the winter or the middle of the summer, keeping those little guys alive and hydrated can be quite difficult. Plus, there is nothing worse than getting caught in the middle of a recipe needing more oregano and realizing that you have to run out into the cold air (or hot, as the case is from June through September) to grab it.

Luckily, growing in indoor herb garden is a simple and fun solution!

In addition to having many benefits, which we will outline below, growing your own herb garden is relatively easy—even for those of us with a brown thumb! Plus, the seemingly endless amount of sunshine that our lovely state has means that your herbs will love your house just as much as you love having them there.

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BENEFITS While some of the benefits to growing your own herb garden might seem a little obvious, there certainly are more than meets the eye.

The biggest benefit, and most obvious, is the convenience. Having fresh herbs right there in your kitchen is clearly more convenient than running to the store every “thyme.�

However, that convenience also transfers to cost. How many times have you thrown away a $6 package of oregano after only using one sprig? Not to mention plucking basil right from your own plant tastes a lot better than leaves that have been sitting in plastic containers on shelves for who knows how long.

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Keeping your own herb garden allows you create better tasting, more flavorful food with the added vitamins found in the herbs.

You can put the kids in charge of watering and pruning and teach them important lessons about responsibility, how plants grow and how different herbs change the way food tastes. You can easily dry the herbs to keep them lasting longer or share them with neighbors and friends. Plus, they will always add a fresh look and scent to your kitchen!

GETTING STARTED First, you should decide what herbs you would like to grow in your indoor herb garden. The best herbs for the indoors are: basil, bay, chives, oregano, parsley, rosemary, sage, chocolate mint and thyme. Keeping your selected herbs in mind is important for placement as certain herbs need more

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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home&garden thoroughly read up on which herbs need a bit more attention and which ones are more independent.

First of all, make sure each plant has adequate room. Plant descriptions and seed packets will offer advice on the right amount of space need for each species. And remember to turn the plants regularly in their space so that the whole plant gets sunlight and grows evenly on all sides.

Knowing when to water is very important as you don’t want to over or under water your herbs. In addition to watering, most herbs require humidity levels that we just don’t have in the desert. To combat this, you can mist the herb or put pebbles in the saucer your plant sits on and fill that with water so that as the water evaporates, it adds humidity around the plant.

If you spot any insects flying or crawling around your plant, prepare some tepid, soapy water in a spray bottle and spray the plant, including the undersides, until the water drips off the leaves. The soap will take care of the bugs without harming your herb.

As mentioned above, go light on the fertilizer as most herbs prefer moderate to poor soil. Wait for plants to reach about six to eight inches in height before harvesting any leaves and only take about a quarter of the plant, or less, at a time. VLM

sunlight than others. Ask your local nursery or look up your herb online to make sure your selected window space will provide enough for your herb to flourish.

The next step is to select your soil. Because some herbs, such as basil, grow very fast, they can tend to be a bit bland because their leaves and stems grow faster than they can produce essential oils. So herbs like basil grow better in poor soil where they won’t grow so fast.

Lastly, make sure that the container that you choose for your herbs has proper drainage. The roots of herbs will rot if they sit in water, so it is important to keep them in a container with holes—but make sure to have a saucer! We’re not looking to ruin any tables or windowsills here!

KEEPING THEM ALIVE Now that you have your trusty herb garden, it’s important to keep them alive. Get to know each herb—they all have their own personalities and requirements. So make sure that you

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VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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ROMEO’S EURO CAFÉ

Reflects a Passion FOR CULINARY DETAILS

BY LYNETTE CARRINGTON PHOTOS BY SAM NALVEN

The Eggplant Capri is one of the most popular appetizers on the menu and features grilled eggplant topped with tomatoes, fresh mozzarella, extra virgin olive oil and balsamic vinegar.

Romeo’s Euro Café has been a staple in the East Valley for more than 20 years, but the delicious journey of the chef and the restaurant has culminated in a bountiful menu that infuses globally-inspired dishes into its selections. The evolution of the restaurant is one that starts in Romania and winds up in Gilbert.

Chef Romeo Taus is a Romanian immigrant who worked as an engineer for Chrysler and quickly tired of the daily grind, then decided to shift gears.

He left Chrysler for a stint on New York’s deli scene and was briefly with Drug Emporium before

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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food&wine

FOOD SPOTLIGHT

BELOW: Romeo’s Euro Café makes their own pastries and cakes, including this trio well-named the Dangerous Dilemma, Intoxicated Love and The Morning After.

OPPOSITE: The Coconut Fried Shrimp and Transylvania Chicken are just two of the many incredible entrée offerings.

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deciding to open his own restaurant with wife, Janice, in the East Valley, focusing on fresh, homemade food.

“I’m self taught and I always like to eat,” Romeo laughs. “As a kid I watched my mom cook. We came from humble beginnings and everything was homemade.”

Born out of the same mentality, Romeo’s Euro Café’s extensive menu dazzles with everything from Greek and Italian entrees to pocket subs, pitas and enough salads to feed a small country.

The number of appetizers on the menu is mesmerizing, but one of the most popular is the Eggplant Capri. The grilled eggplant is served with tomatoes and fresh mozzarella, then lightly adorned with extra virgin olive oil, balsamic vinegar, Romeo’s own secret blend of spices and house made focaccia bread. Other unique appetizers include Venetian Roasted Peppers, Chilled Balsamic Beans and Asparagus Puffs.

But if he had to pick, it’s the Transylvania Chicken of which Romeo is most proud. The tender grilled chicken breast is layered with roasted eggplant, roasted peppers, pine nuts, black peppercorns, rosemary and roasted garlic.

food&wine

FOOD SPOTLIGHT

“We roast the garlic just for that dish. The garlic gets the high heat which caramelizes on its sides and then it infuses the peppercorns,” Romeo says.

The dish is served with chilled balsamic beans, tomato feta focaccia bread and soup or salad.

Every Thursday boasts “A Taste of Romeo’s Euro Café,” a culinary event that includes smaller portions of the dishes served in the restaurant. Five courses with five wines runs $37 per person, and the event routinely sells out of the intimate seating of 20.

As she does every day, Janice helps with serving and storytelling at special events.

“I just want our guests to have a good time,” she says.

The culinary couple dines alongside guests during the event, regaling them with stories of their travels and some of the wines that are served at the café. An event the third Tuesday each month features three full courses and three wines for $33 and dishes rotate weekly. Reservations are highly recommended.

Before introducing new dishes Romeo will hold very small events to test drive his new creations.

“I’ll have an opinion, every time,” says Janice, who is always a part of the test group.

“She has a very good palate,” adds Romeo. “I trust what she says.”

Coconut Fried Shrimp is a full entrée that blows similar dishes at other restaurants out of the tropical

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water. The shrimp are fresh, not frozen and handprepared and battered with the tail on, and served with a pineapple cocktail sauce, blending pineapple up with horseradish and onion to resemble a chutney, then adding just a bit of ketchup. It also comes with battered and fried bananas and sliced apples and oranges.

Romeo’s Euro Café bakes its own pastries, cakes, scones and desserts that are available on the menu and in the bakery cases. Unique cakes include Dangerous Dilemma and The Morning After. The Intoxicated Love is like a giant truffle with dark chocolate, Grand Marnier, Kahlua, white and milk chocolate layers kissed with Jack Daniels.

Blended drinks like the Juliano with blackberry and vanilla syrups and ice cream are always a tasty treat from the menu, too.

“I believe that food should evoke an emotional response,” Romeo says. “The food we create and present to the guests tantalizes the palate.” VLM

TAKE A FLAVORFUL JOURNEY AT: ROMEO’S EURO CAFE 207 N. Gilbert Rd., Gilbert (480) 962-4224 eurocafe.com

A few selections from Romeo’s well-curated wine cellar, which he opens up often for prix fixe menu nights with selected wine pairings.

YOU

Gotta Try: DOWTOWN WINE AT POSTINO

BY BREANNE DEMORE

Opening their first location in Arcadia almost 15 years ago, Postino has earned a name as one of the first wine bars in the Valley, inspiring a trend that still, today, is in an upswing. Offering crave-worthy cuisine (Their use of triple crème brie is applause-worthy) and a diverse selection of wine by the bottle and glass, Postino is gaining staunch followers in the East Valley with two locations, one in Gilbert and one in Tempe.

“A huge part of being Postino is incorporating unique and exciting things.

Because of that, we have a history of collaborations,” says Brent Karlicek, beverage director for Upward Projects, Postino’s parent company.

In addition to Stagedive and Holly’s Way, their California Pinot Noir and Chardonnay respectfully, two wines that Karlicek had a hand in creating exclusively for Postino, the wine café offers a red and white blend, both called Downtown, that solely use grapes grown in Arizona’s own Cochise County.

Karlicek describes the white blend as pretty exotic with intense floral and ripe tropical notes and a citrusy, clean finish. He would recommend pairing this with two of their bruschetta options: the brie and apples with fig spread and the prosciutto with figs and mascarpone.

Downtown red is full of black fruit, blackberries and black plum, with notes of black and white pepper and some umami, earthy tones. However, do not be misled by its dark, rich look in the glass, Karlicek lovingly refers to this red as “gulp-able.” This wine is perfect with either the Nine Iron panini, Postino’s take on the club, or their Butcher’s Block appetizer. VLM

WE PROMISE IT’S GRAPE: POSTINO 302 N. Gilbert Rd., Gilbert (480) 632-6363 615 S. College Ave., Tempe (480) 927-1111 postinowinecafe.com

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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IN SEASON ORANGES

ORANGES

BY BREANNE DEMORE

Thought to be a hybrid between a pomelo and a mandarin, oranges have been cultivated for their sweet fruit since ancient times, and, as of 1987, are the most cultivated fruit trees in the world.

And yes, the color was named after the fruit.

It is assumed that sweet oranges originated in southern China and were brought to Europe in the late 15th or early 16th century, much later than bitter oranges, which were grown for medicinal purposes. Shortly after Portuguese merchants brought the sweet orange into the Mediterranean area, the fruit was adopted as edible and became very popular among aristocracy. Considered a luxury item, the wealthy people grew oranges in conservatories called orangeries.

Spanish travelers are responsible for bringing the sweet orange to the New World, and between 1707 and 1710, Spanish missionaries brought orange trees to Arizona. Necessary for their scurvy-fighting characteristics in the settling of the New World, as well as during the mining boom of the late 19th Century, oranges and other citrus thrived in the warm Arizona sun.

Today, oranges are still one of the most popular of the citrus family. Delicious on their own, juiced or easily incorporated into a variety of recipes, oranges are an excellent source of Vitamin C and are low in carbohydrates and fat. VLM 58

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

Pork Chops with Cumin and Orange

Watermelon, Orange and Feta Salad INGREDIENTS:

¼ of a small (6 pound) seedless watermelon, rind removed, cut into ¼ inch slices • 1 large orange, peel and pit removed, flesh cut into segments • ¼ small red onion, thinly sliced • 2 oz. feta cheese, thinly sliced • ¼ c. fresh parsley leaves • 4 teaspoons extra-virgin olive oil • Coarse salt and ground pepper DIRECTIONS:

1. On a serving platter, arrange watermelon, orange, red onion, feta cheese and parsley. 2. Drizzle with olive oil and season with salt and pepper. *Recipe courtesy marthastewart.com

INGREDIENTS:

4 center-cut loin pork chops (each about ¾ in. thick and 6 oz.) • ¾ tsp. cumin seed • ¾ tsp. coarse-ground pepper • Salt • 21/3 c. fat-skimmed chicken broth • 1 ½ c. couscous • 1 orange DIRECTIONS:

1. Trim and discard fat from chops. Wipe chops with a damp towel. Press cumin seed and pepper equally onto both sides of chops. Sprinkle lightly with salt. Place each chop between sheets of plastic wrap and with a flat mallet or rolling pin, gently pound meat to ¼ inch thick, pounding as close to the bone as possible. 2. In a 2-to 3-quart pan over high heat, bring 2 cups broth to a boil. Stir in couscous, cover tightly and remove from heat. Let stand until broth is absorbed and couscous is tender to bite, about five minutes. 3. Meanwhile, set a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add chops, without crowding, in a single layer, and turn as needed to brown on both sides (three to four minutes total). As chops are cooked, transfer to a rimmed plate. 4. Meanwhile, rinse orange and cut in half length-wise. Cut one half crosswise into thin slices, discarding seeds. Cut remaining orange half into four wedges. 5. Return all chops and any accumulated juices to pan. Add sliced orange and 1/3 c. broth. Cover and simmer over low heat until meat is no longer pink in the center (cut to test) which should be about four minutes. 6.

Spoon couscous equally onto plates. Arrange chops and orange slices alongside.

Drizzle pan juices evenly over meat. Accompany with orange wedges to squeeze over pork and add salt to taste. *Recipe courtesy myrecipes.com VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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RESTAURANT GUIDE

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.

CALLING ALL BREAKFAST LOVERS! If you haven’t been to the Henhouse Cafe you are truly missing out. You’ll feel right at home with the friendly atmosphere and shabby chic decor. Our food is purchased locally from farm to table, We even make our own sausage in house. It’s high quality comfort food that will delight your taste buds The menu is bursting with egg items from the griddle to chicken and waffles. The homemade sausage and homemade green chile sauce is so delicious!!

We don’t think you can go wrong with anything on the Henhouse Cafe menu.

2430 S. Gilbert Rd. Suite 5, Chandler (480)821-3908 otakusushi.com facebook.com/otakusushi

3244 E Guadalupe Rd., Gilbert (480) 219-7379. www.henhouse-cafe.com Mon-Sun: 6:30am-2:00pm

TO THE DELIGHT of its hordes of hungry and devoted fans, Gecko Grill has reopened and is now on the southwest corner of Baseline and Greenfield roads. This family owned business serves authentic Mexican food, is open for breakfast, lunch and dinner and has an extensive catering menu. Gecko Grill is very welcoming with a fun blend of families and singles and ranged in age from babies to grandparents. Just as the website says, “Warning: This restaurant is habit forming!”

4341 E. Baseline Road, Gilbert (480) 539-2988. www.geckogrillaz.com

THE LIVING ROOM WINE CAFÉ AND LOUNGE has been drawing crowds in Chandler’s Downtown Ocotillo neighborhood since opening in 2009, and has recently opened a second location in DC Ranch Marketplace.

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.

2475 W. Queen Creek Rd., Chandler (480) 855-2848. www.livingroomwinebar.com

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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

IF YOU ARE LOOKING FOR A FAMILY OWNED and operated smokehouse and BBQ restaurant, your search is over. A one-ofa-kind, family-friendly enviroment welcomes you to enjoy fully delicious on-site smoked meats and made-from-scratch signature sides and desserts.

Simply setting the standard for quality BBQ. Fun Place. Serious Bar-b-Que. 1633 S Stapley, Mesa (US60/Stapley) (480) 707-9009 PigglysCatering@Gmail.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

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

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

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

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datebook

GREAT DATES COMPILED BY BY DOMINIQUE DEL GROSSO AND BREANNE DEMORE

Street Eats Food Truck Festival SATURDAY, FEB. 7 AND SUNDAY, FEB. 8

This two-day food fest is an indulgence worth the weight.

With more than 50 food trucks offering every type of fare imaginable, treating your taste buds can’t get any easier.

Enjoy a variety of delicious options served on wheels from the Valley’s best food trucks. Set up on five acres, foodies can beef up culinary skills during chef-hosted cooking demonstrations. Eating contests, live entertainment and cocktails from local bar favorites will be readily available for all to eat, drink and be merry. Salt River Fields at Talking Stick Resort, 7555 N. Pima Rd., Scottsdale, (480) 270-5000, streeteatsaz.com

Dancing with the Stars Live!

SATURDAY, FEB. 8

How about dancing the night away with the best ballroom dancers in the world? No, you won’t be taking the stage personally, but the ballroom dance professionals from “Dancing with the Stars” will! Performing their hottest and most electrifying numbers, expect a scene of tight bodies, flashy costumes, exhilarating musical accompaniment and talent that will inspire you to shake your rump. Comerica Theatre, 400 W. Washington St., Phoenix, (602) 379-2800, comericatheatre.com

Carefree Festival of Fine Chocolate and Fine Art THURSDAY, FEB. 12 THROUGH SUNDAY, FEB. 15

Arizona Beer Week THURSDAY, FEB. 12 THROUGH SATURDAY, FEB. 21

We’re feeling hoppy! Arizona’s biggest celebration of craft beer, Arizona Beer Week, is back. The festivities begin with the 14th annual Arizona Strong Beer Festival, a celebration of craft beer’s strongest brews. For the Valley’s brew aficionados, whether they have a tongue for hoppy IPAs or full-bodied ales, there will be beer education courses on tap throughout the week, too. Along with stellar brews, expect awesome grub, the reveal of new beers and super chill crowds. Multiple locations throughout Arizona, (602) 534-4810, arizonabeerweek.com 62

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

Sweets for your sweetheart are waiting to be nibbled at the Carefree Festival of Fine Chocolate and Fine Art. Celebrating Valentine’s Day in advance, finding a gift from the heart just a festival away. Sweet stands offering chocolate-y treats will line the Carefree Desert Gardens for this four-day fest. For the sweetheart who has less of a sweet tooth and more of an eye for art, the festival will also feature more than 100 vendors. Carefree Desert Gardens, 101 Easy Street, Carefree, carefree-desert-gardens.com

Phoenix Chinese Week Culture and Cuisine Festival FRIDAY, FEB. 13 THROUGH SUNDAY, FEB. 15

Skip the jeg lag and experience China all in one day at the Phoenix Chinese Week Culture and Cuisine Festival. A Phoenix tradition, the year of the ram will be welcomed in with this annual festival that features the best traditional Chinese cuisine, non-stop entertainment and endless cultural influences. Prepare to be mesmerized by the grace of martial arts performers, awed by traditional musical and dance performances and enticed by the myriad of authentic Chinese cuisine. It’s an experience that will transport you to China for an afternoon and back again. Margaret T. Hance Park, 1202 N. Third St., Phoenix, (602) 534-2406, phoenixchineseweek.org

Amazing Arizona Comic Con FRIDAY, FEB. 13 THROUGH SUNDAY, FEB. 15

Perhaps the quirkiest date idea in February, the Amazing Arizona Comic Con will welcome big names in the world of nerddom like the former “Power Rangers” cast, voices of “Sailor Moon” and more. This three-day event will feature work from the best artists in comic book and pop culture entertainment, not to mention it will be a feast for people watching, with fans dressed in character and mingling with the crowd. Phoenix Convention Center, 100 N. Third St., Phoenix, (602) 262-6225, phoenixconventioncenter.com

Arizona Cocktail Week SATURDAY, FEB. 14 THROUGH SATURDAY, FEB. 21

Whether your poison is beer or cocktails, February has a tipsy delight for you. Indulging in post-work cocktails during Arizona Cocktail Week is the perfect way to unwind. This week-long event features spirit tastings, parties, educational seminars, cocktail competitions, drink specials, dinners and special events. And don’t miss the all-day, all-night Cocktail Carnival at the Hotel Valley Ho on Saturday, February 14, an event that will keep spirits high for Valentine’s Day. Multiple locations throughout Arizona, arizonacocktailweek.com

Corks & Cactus SATURDAY, FEB. 21 AND SUNDAY, FEB. 22

Pop the cork! While walking within the Desert Botanical Garden’s scenery, sip on a glass of wine to ease into the night when the desert’s splendor and natural habitats come to life. Guests are encouraged to taste and sample the large variety of wine selections, nibble on delectable eats and treats and enjoy discounted prices offered to those who purchase full bottles. Desert Botanical Gardens, 1201 N. Galvin Pkwy, Phoenix, (480) 941-1225, dbg.org

Alan Jackson WEDNESDAY, FEB. 28

Alan Jackson will bring his tried-and-true honky tonk to the Valley for a one-night, all-out country concert. Jackson, one of country music’s most successful singers of all time, will perform his classics, showing off why he has long list of prestigious awards and a resume that packs a big ol’ country punch. This Grand Ole Opry member will give you a mid-week “yeehaw!” worth rememberin’. AkChin Pavilion, 2121 N. 83rd Ave., Phoenix, (602) 254-7200, ak-chinpavilion.com

America Loves Bacon Festival SATURDAY, FEB. 28

Pig out at the America Loves Bacon Festival, hosted by Rawhide in Chandler. The world’s first-ever touring bacon festival will have just about every kind of bacon treat imaginable from restaurants and vendors. Live performances by local musicians and comedians will keep the day and night rolling. Guests can also enjoy food demonstrations with bacon and other meat products. Piggies of all ages can indulge, enjoy and leave totally entertained. Rawhide Western Town, 5700 W. North Loop Rd., Chandler, (480) 502-5600, rawhide.com VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

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last word

FINAL THOUGHTS

ALL YOU NEED

BY BREANNE DEMORE

I’ve never been a fan of Valentine’s Day. It just always felt so forced.

Don’t get me wrong—I’m a flowerlover through and through and I rarely pass on candy (I’m looking at you, heartshaped Reese’s.) but can we all agree that Valentine’s Day is a little cheap?

Sure, we all pretend that it has this ancient significance because there was a St. Valentine, but really the commercial holiday that we celebrate today is far removed from the traditional saint feast day that it began as. Easily the busiest day for florists, it’s hard to not feel like this has become a card company- and jewelerpushed “holiday.”

My aversion started in grade school.

I remember feeling apathetic about which cards I would get to pass out to my classmates. The garish pink and red construction paper hearts decorating classroom left me less than excited.

By high school, I had realized that I was more enlightened than my peers and began to actively preach my disdain. I boycotted Valentine’s Day dances. I told all of my friends that those chocolates that came in the heart-shaped boxed were gross—they weren’t Reese’s, after all. I even broke off things off with my boyfriend senior year in January because I couldn’t think about him wasting his money on a gift 64

VALLEY LIFESTYLES MAGAZINE | FEBRUARY 2015

that I probably wouldn’t like. That wasn’t the only problem with the relationship by any means, but my mind was made once I realized Valentine’s Day was just around the corner.

I was 16 when the seed was planted that Valentine’s Day could be something more than a tasteless celebration of the plebeians. I came home from school to a dozen lavender roses from my parents. It was such a sweet gesture and showed that the holiday could be so much more than a stereotypical, lovey-dovey date night.

“These are lovely! Thank you! But you know I don’t like Valentine’s Day,” I said to my mom.

She replied with the same comment I had heard year after year: “You’ll feel differently when you’re in love.”

I muttered “never” under my breath as I took my flowers to my room to start my homework.

Sticking to my guns, last year I told my boyfriend “NO GIFTS” for Valentine’s Day. I explained to him that he couldn’t make me a hypocrite by changing my mind about this chintzy holiday now that I was in love. He obliged but insisted on taking me to dinner. We settled on dinner at InN-Out. But this year, I’m changing my attitude about Valentine’s Day.

Who am I to condemn a holiday that celebrates love? Paul, John, George and Ringo taught us years ago that it’s all you need and we all know that the world could use a little more of it. Here’s the thing, though—from now on, I’m going to celebrate love in all of its forms.

I am blessed with so many wonderful people and relationships in my life, my boyfriend included but not alone, and I think this is the perfect way to let those people know that I appreciate them.

Does it really take that much of my time to write a note for those people letting them know that they are important to me? No, it doesn’t, and I am determined to cover all of my bases this year: family, friends, colleagues—all of them. I actually ordered my Valentine’s Day cards on December 23 and, for once, I’m genuinely excited to send those gaudy things out. Who doesn’t like getting mail these days?

But you can’t call me a hypocrite! I still think that red and pink clash and that most of those cards are hilariously cheesy.

I have just come to realize how important relationships of all kind are and they should be celebrated.

You’ll still find my boyfriend and me at In-N-Out this Valentine’s Day. I like our tradition and it allows me to exercise my rebellious side. VLM