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ARIZONA GOURMET LIVING

FALL 2008


Contents Holiday 2008

6

NEWS & NOTES

14

MEALS OF THE SEASON Chef Greg Zanotti of The Grill at Hacienda Del Sol crafts intentional dishes, while Dominic Moreno, chef at On A Roll Sushi Bar Restaurant puts a twist on traditional cuisine.

20

PROFILES Taste cuisines of Le Delice with a healthy French flair and get a new, stylish haircut at Vasilé European Hair Salon. Then relax at Sonoran Bed & Breakfast, and experience the vast variety of Beverage House’s fine wines.

24

CHEFS SPEAK The downtown kitchen of EnotecA Pizzeria Wine Bar serves up innovative dishes by Chef Kate Wheat, while Papagayo’s Chef Maria Jose Mazon continues to spread traditional flavors through her authentic Mexican meals.

28

ON THE VINE

30

BODY BEAUTIFUL

32

FULL-FILLING EATS Tis the season for fun and food! Restaurants around town agree that lighter eating during the holiday season doesn’t mean eating less. Take their words for it, alternative dish selections with healthier ingredients will leave you feeling good and full.

36

INDULGE, SPOIL YOURSELF Escape seasonal stressors to relax and rejuvenate your inner and outer self. Select salons, spas, and barber shops offer their beautifying tips to help you look and feel good.

40

DESIGN WITHIN REACH Wanting to add a touch of flair to your home? Creative designers around town recommend quick tips that make redesigning and remodeling easy.

42

ATTRACTIVE SPECIALS Delight in the Old Pueblo’s culinary community and enjoy a great selection of holiday specials and events.

44

HOLIDAY GIFT GUIDE Stuff your stockings with these gourmet goodies.

46

ON THE COVER: Seared Muscovy Duck breast with vanilla-scented

GREAT RECIPES OF ARIZONA

sweet potatoes and a chestnut puree, and assorted vegetables at The Grill, Hacienda Del Sol | Photo by Alex Landeen

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ARIZONA GOURMET LIVING

HOLIDAY 2008


Lee M. Oser, Jr. EDITOR-IN-CHIEF Nate Searing MANAGING EDITOR Jenna Crisostomo Karrie Welborn ASSOCIATE EDITORS Jeanne Christie WINE EDITOR Valerie Wilson ART DIRECTOR Yasmine Brown GRAPHIC DESIGNER Alex Landeen Yvonne Manglona Johnny Wyatt CONTRIBUTORS Peter S. Oser VICE PRESIDENT AND PUBLISHER Martin Ezrre ADVERTISING SALES DIRECTOR Enrico Cecchi EUROPEAN ADVERTISING SALES Kim Forrester ADMINISTRATIVE MANAGER Tara Neal CIRCULATION MANAGER ARIZONA GOURMET LIVING is published four times a year by Oser Communications Group, Copyright 2008. All rights reserved. Executive and editorial offices located at: 1877 N. Kolb Rd., Tucson, AZ 85715 T 520.721.1300, F 520.721.6300 European offices located at: Lungarno Benvenuto Cellini, 11 50125 Florence, Italy T 055.657.5629, F 055.657.5631 Subscriptions for one year (4 issues) are $21.95, two years (8 issues) are $33.95. Please allow 6–8 weeks for your subscription to begin. Checks, VISA, MasterCard, and American Express accepted.

HOLIDAY 2008

ARIZONA GOURMET LIVING

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ARIZONA GOURMET LIVING

HOLIDAY 2008


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ARIZONA GOURMET LIVING

5


NEWS & NOTES Upgrade Your Windows with Triple Pane Systems

A Special Thanks From Jabez Hair & Nail Studio

Bristol Triple Pane windows have been selected No.1 by “today's

On behalf of Jabez Hair & Nail Studio, we would like to thank those of

environment” on the Discovery Channel. These windows are the

you who participated, for your generous donations and sponsorship to

most energy efficient windows

our yearly golf tournament, Swing for South Tucson. Your contributions

on the market today, and

made it possible for us to aide the John Valenzuela Youth Center. This

Triple Pane Systems are so

center is located in the heart of South Tucson.

confident that they will save

Since its inception in March of 2007, the ladies of Jabez Hair

you a minimum of at least

& Nail Studio have always believed in aiding the community. In

47 percent on your utilities,

2008 we have made the normally “Ordinary,” “Extraordinary” for

that

many families. This is only possible because of thoughtful

they

back

it

with

a manufacturers guarantee!

contributions from people like you.

Triple Pane Systems is proud

In 2009, we plan to continue helping local communities as

to be the exclusive distributor

much as possible with upcoming events. As you know, the cost

of this window in Arizona.

of helping low income families does not go away. We hope for

This is the only window

your continued support in the future.

that comes with a security

Once again thank you for your generous donation.

guarantee, so you and your family can really feel safe in your home. So if you are thinking of replacing your windows or doors,

Sincerely,

call Triple Pane Systems today for your free in-home estimate.

The ladies of Jabez Hair & Nail Studio

520.790.7487 | www.triplepanesystems.com

520.297.1831 | www.jabezstudio.com

Que Paso at Zocalo?

Westward Look Resort’s Renovation Nears Completion

The owners of Zocalo spent three weeks in southern Mexico this autumn, in search of unique Mexican treasures. They found what they were looking for in original folk art, glazed ceramic

As the first resort in Southern Arizona, Westward Look Resort

pineapples, exquisite hand-embroidered furniture in bright

has undergone a $10 million renovation project, which updated

colors, antique saints, carved statuary, talavera, hand forged

the main lobby, guest rooms, meeting spaces, fitness center,

ironwork, pewter, intricate katrinas, and a vast array of new

pools, Lookout Bar & Grille and Gold Room restaurant.

chandeliers, sconces, and candelabras.

Renovations are nearing the finish, with completion this fall.

They purchased beautiful hand beaded jewelry from Chiapas

To date, guest room renovations are nearly complete. San

and silver from Taxco in a myriad of designs that are available for

Diego-based Design Line Interiors led the resort’s interior design

the holiday season. Robert and Karri Stuart are also excited to

efforts. The color scheme draws inspiration from natural

introduce their clientele to the most finely carved and finished

elements like the lush desert landscape and warm Arizona

furniture that has yet to come out of Mexico. Holiday gifts and

sunshine. The colors include rich golds and creams with dark

accessories include intricate punched tin ornaments, angels and

wood accents and natural slate countertops.

candle holders from Oaxaca

Westward Look’s signature restaurant, The Gold Room, offers

and hand-painted ceramic

unexpected combinations of flavors that take diners on a culinary

ornaments

renowned

journey. The décor has been updated by incorporating new colors

Jimon.

and fabrics, among other touches. Remodeling of the resort’s

Tonala

by artist

meeting and convention spaces are complete.

Whimsical straw decorations add an organic touch to

The new design of the resort’s main ballroom, the 4,000-

your holiday decor. Also

square-foot Catalina Ballroom, highlights dramatic high ceilings

available is a wide variety of

and a grand entrance. Accents include white wainscoting with

candles to decorate and

chocolate accents, wall sconces and new chandeliers. The second

create ambience for any

largest ballroom, the Sonoran Ballroom, also features new

casa.

renovations that incorporate the new color palette and design.

If

you

appreciate

gallery quality inventory at

The redesign of the resort’s main lobby includes historical

direct import prices come

features such as wing-back chairs and natural wood floors to

and

emulate the Vigas Room, the resort’s original living room dating

visit

Zocalo.

Hasta

luego amigos!

back to the early 1900s.

520.320.1236 | zocalonyc.com

www.westwardlook.com

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ARIZONA GOURMET LIVING

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NEWS & NOTES A Tucson First: Jewish Cook-Off and Food Festival You don’t have to be Jewish to enjoy greater Tucson’s first annual Jewish Cook-Off and Food Festival. The

festival

is

a

nonprofit

fundraiser, sponsored by Congregation Or Chadash, with additional proceeds going to the Community Food Bank and other

participating

synagogues

and

churches. Events will be held from noon to 5 P.M. on Sunday, Nov. 9 at the Brandi Fenton Memorial Park. The entire afternoon will feature free entertainment, including an oldtime Klezmer band, a steel-drum band, rock band, singers and lots more, as well as a free children’s activity area. Who doesn’t enjoy food like brisket, cheesecake, blintzes (crepes), and nine other universally popular dishes, available for purchase in low-priced tasting or fullsized portions, created and prepared by Tucson’s leading chefs? If you think you make the best brisket, chopped liver, rugelah, or any of nine other dishes, win a blue

ribbon

and

bragging

rights

by

entering your own recipe and sample for a blind judging by Tucson’s leading chefs and food critics. A

partial

list

of

participating

restaurants include: 5th Street Deli, Beyond Bread, elle, Hacienda del Sol, Jonathan’s Cork, Motzi, Pastiche, Ristaurante Italia, Shlomo & Vito’s, Sabra, Zona 78, Kingfisher, and BlueFin. Festival admission is $2 and attendees under 12 enter for free. Complementary parking

is

also

available.

For

more

information, contact Diane Kerrihard. 520.237.7790 | kerrihardd@aol.com

HOLIDAY 2008

ARIZONA GOURMET LIVING

7


NEWS & NOTES Historic Hubbell Trading Center to House Artifacts

As Eclectic as Pizza Can Get Healthy and organic, unique and traditional, fresh and delicious menu choices at your place or theirs—that's the meaning

Legendary Indian Trader Lorenzo Hubbell established his first

of Eclectic.

trading post in Ganado, Ariz., north of Winslow in 1878. As his

Eclectic Pizza is famous for outstanding taste and quality

enterprise grew, a distribution center was built on the main street

foods and appreciated for their dedication to your health,

in Winslow, Ariz., on what would become The Mother Road, Route

happiness, and wellness. They offer organic beers, wines, salads

66 with access to the Santa Fe Railroad tracks at the rear of the

appetizers, and pizza. Eclectic Pizza also offer Tucson’s first

property. That center was bustling with activity as rugs and other

gluten-free pizza menu.

Native American merchandise were purchased from Indian artists.

During the busy holiday season, they provide a cozy place

This historic building, known formerly as The Hubbell Trading Post

where you can relax and let them take care of dinner for you,

in Winslow, is experiencing a rebirth with a dynamic exhibit—A

whether you’d like to stay a while or take it with you. Or if you

Tribute to Tribes & Traders.

prefer it, they can bring dinner to your door.

The new exhibit will tell the story of the impact and connection this historic building had on the Native Americans and the citizens of neighboring communities. Artifacts of the Hopi, Navajo, Zuni, and Anasazi will be displayed as well as mercantile equipment that was used by the Hubbell employees. The original safe and freight scales used for weighing wool and other commodities will be in the exhibit. The Winslow Hubbell facility will also be home to Winslow's new Chamber of Commerce and Visitor Center. The Exhibit and Visitor Center is scheduled to open in late 2008. The building is listed on the National Historic Registry. For more information contact Bob Hall, CEO of the Winslow Chamber of Commerce.

520.886.0484 | www.eclecticpizza.com

928.289.2434 | winslowchamber@cableone.net

Obsidian Gallery to Hold Ornament Exhibition

Tucson’s Hottest New Restaurant Gears Up for Fall Just when you thought Tucson’s great fall specials were over, jaxKITCHEN owners Brian and Sandy Metzger introduced “Half

During the holidays, Obsidian Gallery will feature an exhibit called

off Wine Sundays.” Beginning Oct. 5, every one of the over 40

“Ornament.” Artists have been invited to submit work that is their

carefully selected bottles of wine are offered for half price every

interpretation on that theme. Obsidian will show ceramics, drawings,

Sunday through the end of the year. This is a great opportunity

paintings, jewelry, photography, and glass.

to try premium wines like the top rated 2005 Ehlers “Estate”

Participating artists include Rameen Ahmed, Aimee Baker, Jude

Cabernet Sauvignon from Napa Valley (regularly $50) at very

Clarke, Valerie Galloway, Laurel Hansen, Judith Hoyt, Dottie Larson,

exceptional prices. The Metzgers and their well trained wait staff

Brooke Molla, George Penaloza, James Prillaman, Cindy Sumner,

are happy to help their guests select a great wine to pair with

Beata Wehr, and Maureen Zappellini. The exhibition will run from Nov.

their food selections. They also recommend you ask about

22 through Jan. 10, with an artists’ reception on Saturday, Nov. 22,

special, “reserve” wines that may not be on the list.

from 6 to 9 P.M.

In other news, jaxKITCHEN Executive Chef Addam Buzzalini has made some exciting seasonal updates to the menu including

520.577.3598 | www.obsidian-gallery.com

a Creamy Potato and Leek Soup, served with Crispy Prosciutto and Snipped Chives ($6) Roasted Goat Cheese “dip” served with Olive Oil Poached Roma Tomatoes and Fresh Herbs ($8), and more. An elegant version of the comfort food classic, the Brioche Grilled Cheese with house-made bread, Heirloom Tomato and a fresh Blue Crab Salad ($12), is among the delicious new entrées. To view the complete menu, visit the Web site, and for information on “Half off Wine Sundays,” visit jaxKITCHEN at 7286 N. Oracle Rd. Hours of operation are Tuesday through Sunday for dinner at 5 P.M. and closed Mondays. Reservations are suggested as the intimate restaurant has limited seating. Call Jax for more information. 520.219-1235 | www.jaxkitchen.com

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ARIZONA GOURMET LIVING

HOLIDAY 2008


NEWS & NOTES Luna Bella Italian Cuisine and Catering Now Open Chef

Steven

announce

Schultz

the

is

pleased

opening

of

a

to new

restaurant. His new concept, Luna Bella Italian Cuisine and Catering, features Northern

and

specializing

in

Central

Italian

exquisitely

fare,

prepared

pastas, grilled meats, and fish. The new restaurant offers a specialty drink and martini

bar,

extensive

wine

list,

exhibition kitchen, live entertainment, patio seating, and private dining. The full menu for the restaurant and catering department is available online. If you have any questions please call Luna Bella Italian Cuisine and Catering. They would love to hear from you! 520.325.3895 | www.lunabellarestaurant.com

Tis The Season to Shop for Year-Round Gifts Tis The Season is a year-round gift and holiday store. Opened at Broadway Village in September 2003, Tis The Season moved to their new location at Swan and Sunrise in the Safeway Shopping Center May 2008. Year-round items in-store include Meri Meri and Patience Brewster greeting cards, gifts for baby, wedding, birthday, anniversary, garden, home décor, hostess, Mother’s day, and graduation; hard to find retired Fitz and Floyd pieces are available as well. Tis The Season has the largest variety of Mark Robert’s Fairies and Elves, and Department 56 Krinkles in the state. During the holiday season, see their fabulous selection of unique Halloween decorations; their beautiful fall and winter wreaths, and their lovely, different-themed Christmas trees. Tis The Season carries Larkspur Lane collectibles,

and

during

the

Christmas

season, Limited Edition “Katherine’s” Santa’s, as well as the largest array of Southwestern ornaments throughout the year. Stop by to see Tis The Season’s wonderful gifts! 520.326.6646

HOLIDAY 2008

ARIZONA GOURMET LIVING

9


NEWS & NOTES Angels, Saints, and Santos Arriving at Galeria La Sirena Galeria La Sirena welcomes its annual show

Local Farmers’ Market at St. Philip’s Plaza Celebrates a Decade

dedicated to paintings and other works featuring angels, saints, and santos, opening

The Farmers’ Market at St. Philip’s Plaza celebrated 10 years

Nov. 7 from 5 to 7:30 P.M. This year’s

on Oct. 12. Ten years ago, Tucson’s first neighborhood Farmers

selection

Market opened in the St. Philip’s Plaza with six farmers who

includes

beautiful

colonial as

were willing to try this new experiment. Two hundred curious

contemporary images from favorite artists in

shoppers came to see what was happening under the Market

Mexico. Galeria La Sirena’s surprise angel is a

Tents. This year, the Market celebrates its 10th anniversary, with

local artist whose late uncle was a well-known

nearly 50 vendors, a year-round season, and more than 3,000

artist in Mexico City. They’ve made especially

weekly shoppers. The Tucson Farmers’ Market has become

sure to have pieces which will fit anyone’s holiday shopping budget! Tasty

one of the largest Farmers’ Markets in Southwestern Arizona

treats for the opening include angel wings and clouds for them to rest on.

and has a regional reputation for the number of local farmers

You’ll have to come to the opening to find out what these treats are!

it supports, its high quality farm products, the diversity of local

Galeria La Sirena’s last opening’s Guatemalan ripe plantain/mango dip

products on hand, its strong integrity, outstanding local

was so popular, they’ll have it for the angels, too—ask for the recipe!

festivals, and special events. The Tucson Farmers’ Market has

reproductions

from

Peru,

as

well

put down roots with the profound place it holds in the hearts of the Tucson community and food shoppers across the Santa Cruz

520.319.1262

Valley. The Tucson Farmers’ Market will feature over 40 of their very own farmers, bakeries, and vendors from Tucson and surrounding areas.

Experience Ginza Sushi & Izakaya Style Dining

The Tucson Farmers’ Market is open on Sundays and is located at the corner of River Road and Campbell Avenue in the St. Philip’s Plaza. The market is open from 8 A.M. to noon.

Come and experience the most popular dining style in Japan:

520.918.9811 | www.stphilipsplaza.com/plaza/events.php

Izakaya! Ginza Sushi presents live music on Fridays, featuring Bruce Stoller playing Shakuhashi (Japanese bamboo flute) from 6 to 9 P.M. Ginza Sushi has a full sushi bar with a perfect combination of traditional and innovative dishes created by chef and owner Jun Arai. Located at Ventana Plaza, 5425 N. Kolb Rd., Suite 115, Ginza Sushi offers a rare and unique dining experience!

Add a Unique, Innovative Touch to Your Home or Business Opening in August, Unique Innovation Tile & Design, LLC is a brand new

520.529.8877

tile store. The founder of the company has 10 years experience in setting and design tile layouts, and is now applying these skills to Unique Innovation Tile & Design.

Le Delice Gains New Executive Chef

one location. They carry ceramic, porcelain, slate, travertine, granite,

Known for their decadent pastries and original French cuisine, Le

they are more than willing—and able—to bring samples to your

Delice has added a new Executive Chef, John Turi, to their one-

home, and/or place of business; this way, you get a chance to look

of-a-kind restaurant.

at the tile under your own lighting and surrounded by your personal

Unique Innovation Tile & Design has all your tile needs and is in glass tile, wood floors, and much more. What makes them different from other tile stores is that if you are unable to come to the store,

Starting yet another professional culinary position at Le

décor, gaining a better idea of how it looks in your home or business.

Delice in October, native New Yorker Turi, graduated from Peter

By the end of the year, Unique

Kump’s New York Cooking School in 1991, after which he worked

Innovation Tile & Design is going to

at some renowned restaurants such as Le Celebrite.

display concrete counter tops and

Before immersing himself in the culinary world, Turi toured

bathroom bowls—which a lot of

as a musician. And though his tours have ended, he now couples

companies do not carry. They also

his culinary talents with being a record producer and a

have

songwriter. He’s written songs for Cindy Lauper, and the films

unlicensed contractors for you to

The Goonies and 200 Cigarettes.

choose from.

Calling Arizona home since 1994, prior to Le Delice some

a

list

of

licensed

and

With a friendly business and

positions he’s held around town include executive chef at The Tack

one-of-a-kind

Room, a private chef, and worker at Manning House Banquets.

Unique Innovation Tile & Design help you! 520.624.1700

520.290.9714

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ARIZONA GOURMET LIVING

HOLIDAY 2008

products,

let


NEWS & NOTES Caldwell Jewelers’ New Rings Dazzle Caldwell

Jewelers

is

now

featuring

Benchmark Bridal and Wedding rings. Benchmark provided quality products in 14

karat

gold,

18

karat

gold

and

platinum. Many rings are now available in titanium and tungsten. All diamonds and gemstones are precision set and all rings have a lifetime warranty. All custom design and repairs are performed on the premises by Caldwell’s Master Goldsmith. Visit Caldwell Jewelers and have your jewelry cleaned and checked while browsing the diamond rings, sapphire pendants, ruby earrings and multi-gemstone bracelets. Caldwell

Jewelers

has

been

providing fine jewelry and services since 1979, priding themselves on quality and professionalism. 520.742.3687 | www.caldwelljewelers.net

Broadway-On-The-Go Comes to Arizona Part-time Arizona resident and New York City actress Gail Bell brought her new theater project, Broadway-on-the-Go, to the Phoenix and Scottsdale area for the first time-ever on Oct. 19 and 21, when she featured the 3rd Act of Neil Simon’s “The Last of the Red Hot Lovers.” Broadway-on-the-Go

allows

for

instant theater by performing live theater with

minimalist

entertainment

sets

and

benefits.

maximum

High

quality,

artistic expression becomes completely portable in theory as well as in practice. The series has been dubbed “Pub Plays” because the work is a 25-minute piece of programming used in restaurants and clubs, at happy hours, and as an appetizer to

entertain

guests

before

elegant,

gourmet dinners—a model which has found great success in the Northeast. Broadway-on-the-Go donates proceeds to local charities. In Arizona, the

receiving

Foundation,

charity a

the

Light

not-for-profit

is

IRS-

approved organization, affiliated with the Sedona Intensive. This program helps people in crisis to find recovery. www.broadway-on-the-go.com

HOLIDAY 2008

ARIZONA GOURMET LIVING

11


NEWS & NOTES Your Resource for Unique, Stylish Rugs Walter Gaby’s Rug Resource has been a destination for appealing oriental and area rugs since 1998. Located in the historic shopping center of Broadway Village (built circa 1937, designed by architect Josiah Joesler) this rug showroom offers both unusual one-of-a-kind hand woven rugs as well as attractive “program” rugs available in various sizes and color ways. With a 30-year career dealing in oriental rugs, Walter Gaby continually seeks the best and most beautiful rugs in traditional, southwestern, and contemporary styles. The invitation is yours to accept; stop by Monday through Saturday for a visit! Rug Resource is located at 3010 E. Broadway Blvd. 520.321.4272

Escape to Amereno’s Little Italy The great taste of tradition can still be found here at Amereno’s Little Italy. From

Pollo

Scarpariello

to

Vitello

Alexandria, and Salsiccia Depreta to Frutti Di Mare, these lavish dishes are not only filling, but encompass an overall fine-dining experience. Amereno’s also has an array of seafood dishes. A local favorite, Amereno’s Little Italy reopened in late September after being closed for two years and is now located

at

2933

E.

Grant

Rd.

The

restaurant was originally established around 10 years ago on East 22nd Street. Executive

Chef

Peter

Wilkins

of

Amereno’s Little Italy has been a part of the family for the past decade. Wilkins continues to prepare all of Amereno’s homemade traditional dishes from the freshest and highest quality ingredients. Purchasing

Amereno’s

in

2001,

Jaqueline Piikkila invites you to enjoy your holiday meal at Amereno’s Little Italy! With a romantic, quaint, and reminiscent of Italy atmosphere, coupled with great food, Amereno’s Little Italy is your destination—escape! 520.721.1210

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ARIZONA GOURMET LIVING

HOLIDAY 2008


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13


MEALS OF THE SEASON

Intentional Creations For Executive Chef Greg Zanotti of The Grill at Hacienda Del Sol, simplified preparation and presentation of food solidifies a memorable dining experience. BY JENNA CRISOSTOMO | PHOTOS BY ALEX LANDEEN

Housed within Hacienda Del Sol Guest Ranch Resort—surrounded

situate his cooking utensils, pans, and ingredients to begin our

by lush gardens, distinct mountain views, and a welcoming

meal, Zanotti then sharpens his knives and takes a look around

atmosphere—The Grill stands out, not only with its refined

to make sure he has his essentials to begin. As three pans line the outermost burners of the massive

cuisine, but with its extensive wine list. Showcasing the restaurant’s definition of simplified food and

stovetop, Zanotti takes the duck breast—which is pre-scored and

intentional ingredients, Executive Chef Greg Zanotti fills our Meal of

poached in sea salt water—and places it in one of the pans.

the Season appetite with two duck-influenced dishes: an entrée of

“Sear it and get it crisp,” he says. After turning the duck breast

seared Muscovy Duck breast with vanilla-scented sweet potatoes

over a couple times to distribute crispness evenly, Zanotti then

and a chestnut puree, and Day-boat Scallops (see page 46 for

took the duck and placed it in the oven.

recipe) wrapped with duck prosciutto atop of a port and fig glacé. With an open kitchen inviting patrons to partake in the

In an adjacent pan, the chestnut puree took its form. The puree is a blend of sliced shallots, crushed garlic, milk,

cooking festivities, The Grill’s atmosphere combines serenity and

chestnuts,

privacy, coupled with lavish dishes.

caramelize over heat, they are then pureed smooth, creating a

Making his way into the kitchen, taking time to organize and

14

ARIZONA GOURMET LIVING

HOLIDAY 2008

and

Madeira.

consistency filled with flavor.

After

ingredients

simmer

and


MEALS OF THE SEASON Reaching for the duck breast in the oven, Zanotti carefully walks back with the hot pan, takes the duck and sets it on a towel

influences when crafting and creating cuisine. “When

cooking,

you

see

the

influences,

like

the

to cool. As a solid aroma filled the air while the duck rested,

environment around you and not just your restaurant…you see

Zanotti then prepared the third pan for a side of vegetables.

the stuff you taught yourself, to the scene and the people you

Tossing tomatoes, carrots, and a handful of seasonings—all grown here in Hacienda Del Sol’s gardens—Zanotti takes time to

work with, to your city, to the area and demographic,” he adds, “these are all things you try to take into consideration.”

say, “The concept, what we go for here at The Grill…it’s not just

While dishes at The Grill are made with simple, intentional

about the food; it’s more than the food, it’s about the dining

purpose and ingredients, there’s no lack in quality or time

experience, about something that’s memorable.”

preparation, making this tranquil restaurant a perfect spot for an

Almost ready to set our plate and begin the appetizer,

unforgettable meal and experience.

Zanotti takes pre-roasted and whipped, vanilla-scented sweet potatoes, and pours the mixture into a cake decorating pouch.

The Grill (Hacienda Del Sol)

After reaching for a large, clean, and round white plate, Zanotti

5601 N. Hacienda Del Sol Rd. | Tucson

then placed a spoonful of the chestnut puree on the dish and ran

520.529.3500 | www.haciendadelsol.com

the spoon through the center, curving the utensil across the plate creating a swept design. Squeezing an oversized dollop of the sweet potatoes in the center of the plate, Zanotti took his sharpened knife and sliced

SEARED MUSCOVY DUCK BREAST (With vanilla scented whipped sweet potatoes and chestnut puree)

the warm duck breast in diagonal pieces. Placing the crisp portions of duck up against the sweet potatoes, he then took the

4 8-ounce Muscovy Duck breasts

ripe, red tomatoes and carrots, garnishing the dish off. “The

1

plate is symmetric, everything flows, only one garnish,” he says,

4 large Boniato sweet potatoes

after taking a step back to look at his dish and make sure

1

everything on the plate is how it should be. “There’s not one

1

thing that you’d want to remove.”

2 cups shelled chestnuts

Breaking from his stance, Zanotti picks up another pan and begins heating the port and fig glacé for our scallops wrapped

⁄2 cup salt ⁄2 tsp vanilla extract ⁄2 cup whole butter ⁄2 gallon whole milk

1

1 large shallot

with duck prosciutto. And though Zanotti admits that the scallops

1 clove garlic

are one of The Grill’s plates where “it’s as simple as it gets…a lot

1

⁄2 cup Madeira

of time and effort goes into making something this simple. It takes two weeks of curing the duck, and then two weeks of

Start by scoring the fat side of the duck breasts.

pressing the duck for the prosciutto,” he says while placing the

Boil a 1⁄2 gallon of water with 1⁄2 cup of salt. This is

wrapped scallops on the grill for a few minutes on each side.

a poaching bath for your duck. When boiling, place

Readying a rectangular plate for the scallops to rest on,

duck in the bath for 10 seconds and remove. The

Zanotti takes the glacé, drizzling the “sweet,” dark-colored sauce on

duck should still be raw. This promotes crispness

the plate, creating a stark contrast against the base of the white

when searing.

dish.

Set aside to cool. Next place your potatoes on Just as the duck cooled, so did the scallops before being

a sheet pan and then into the oven for 25 minutes

placed side by side in the middle of the plate with a garnish of

at 350 degrees. Roasting the potatoes brings out

frisée lettuce tossed with a high fruit olive oil and fresh black

the flavors of their natural sugars. While the

pepper. “Combined, we have a salt and savory taste with the

potatoes are roasting, slice the shallot and crush

scallops and duck, sweet with the glacé, and an added bitter with

the garlic with the back of your knife. Sauté them

the frisee,” says Zanotti.

in a small pot until they caramelize, then add the

A favorite amongst patrons and Grill employees, duck

milk and the chestnuts. Simmer for about 15

influenced meals, as well as anything cooked at the restaurant

minutes or until the chestnuts are soft. Add

“should be more obvious and simple,” says Zanotti. “We go for

Madeira and remove from heat and puree smooth

very clean looking plates and everything that we do…it’s simple

in a blender. Next remove the meat from the inside

with very intentional ingredients on a plate. Some of my favorite

of the roasted potatoes by slicing them in half

dishes in the world consist of six ingredients, including salt and

lengthwise and scoop out the meat with a spoon.

pepper. I think that’s when you’ve really mastered something,

Melt the butter and combine with potato flesh and

when you’ve gotten smarter instead of working harder.”

whip until smooth. Season with the vanilla, salt,

Working smarter and harder at The Grill for almost five

and white pepper. Next season the duck breasts

years—nearly two of those years as executive chef—Zanotti made

with salt and black pepper and sear in a hot sauté

his way up the culinary chain with only hands-on experience. At

pan fat side first. Get a nice crisp and dark brown

age 20, he worked at the Gold Room at the Westward Look

sear and flip duck in pan, and throw in a 400

Resort, going to school studying drafting at the same time.

degree oven for five minutes. Pull duck and let rest

Zanotti says, “That’s when I sat down and decided this is what I

for one minute. Slice duck in thin biased slices.

wanted to do. And from there, it hasn’t been a question.”

Place sliced duck over whipped potato in center of

Immersing himself in food on and off the clock, calling

plate and the sauce spooned around. Serves 4.

himself a “food junkie,” Zanotti says, “I really engulf my life into food.” He also believes it’s important to take in certain

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ARIZONA GOURMET LIVING

15


MEALS OF THE SEASON

Rolling Out Versatility For owner and Chef Dominic Moreno of On A Roll Sushi Bar Restaurant, eating sushi is not just the newest trend, but an event—one that’s fun and exciting. BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA

Opened in late September, On A Roll Sushi Bar Restaurant has

to talk about and say ‘you know what, I’ve had Korean barbecue at

already become one of Tucson’s downtown dining destinations.

different places and this is by far something I enjoy.’”

Designed with a hip and funky flair, On A Roll reinvents the

Placing a large silver bowl in front of him filled with Kalbi ribs,

traditional sushi restaurant with a variety of cuisines and in an

Moreno says that washing the ribs is important, “and if there are

inviting setting. Featured in our Meal of the Season, Chef and owner

bones in it, you always want to make sure there are no shards in it.”

Dominic Moreno displays his love for food and flexibility by crafting

Washing his hands before handling the ribs, Moreno then takes soy

Kalbi Ribs (Korean ribs) and Jalapeño Poppers—only innovatively.

sauce, water, red wine, sesame oil, minced garlic, a yellow onion—

Taking the time to organize, sanitize, and prepare his station

utilizing a julienne cut—and sugar, mixing all ingredients in with the

before beginning the meal, Moreno says that Kalbi can be eaten as

ribs. Moreno says, with Kalbi ribs, “Korean style—we like a lot of

a lunch item, for dinner, and all year round. “You can’t go wrong with

sesame oil.”

ribs,” says Moreno, “and for something that people have been able

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ARIZONA GOURMET LIVING

HOLIDAY 2008

Massaging the ribs with his bare hands to ensure adequate


MEALS ... amounts of all ingredients added, Moreno then puts his marinated creation in the fridge. “When it marinates, it sits, it’s nice, and gets really tender,” he says closing the fridge door. “After marinating, they’re very marbled looking.” Moving forward, Moreno starts the grill and chooses the lean pieces to cook. Gently grilling the ribs, using tongs to maneuver the long strips of sweet-smelling barbecue, “because of the sugar added from the marinade, the ribs tend to stick on the grill,” says Moreno. While flipping the ribs, Moreno then reaches for a pan, and covers the ribs to help with the cooking—keeping the heat in and around the ribs, “to help with not prolonging the process of cooking the ribs,” he says. As he takes a break to watch the meat sizzle right before turning on the wok range for a side of veggies, Moreno warns, “If you’re cooking the ribs at your house, and if you don’t keep your grill clean, you can start a grease fire…be careful.” Perfecting his Kalbi ribs for almost five years now, Moreno recommends pairing it with a blackberry jasmine green tea, and he says the dish has been popular with patrons and at home when cooked at parties. And though his ribs are not certified organic, or any of the other products used in the restaurant for meals, “because in what I use, it’s not really calling for really high organics,

like

organic

tomatoes

and

mushrooms,” he says, but fresh, healthy, and quality products are ideal and always utilized.

“We’re

mushrooms, jalapeños,

going

we’re and

to

going

onions,

use to

shitaki

use

carrots

our and

broccoli…so, we just keep them fresh.” Keeping it on the healthy side, peanut oil is used for all cooking, even in “my deep fryer,” Moreno admits, “I spend the money to use peanut oil. It has a cleaner burn, its cleaner tasting, it’s healthier for you.” Warming the wok, peanut oil coating the wok’s center, Moreno tosses in green and red bell peppers, shitaki mushrooms, onions, carrots, and green zucchini. Picking up the wok and stirring the vegetables by flinging them up in the air with a twist of his wrist—and using his knee to adjust the heat lever of the range—Moreno then adds a little kick of sake to the vegetables, topped off with a pinch of black pepper and salt. Almost ready to dress our meals’ resting spot, Moreno takes a minute to explain how his wok range works. “The flame shoots straight up into the air and hits the center of the wok pan,” he says.

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17


MEALS OF THE SEASON Heat is not distributed throughout the pan, only the center. Presenting the Kalbi ribs and woked veggies in a bento box—a

we’re just warming the cream cheese and crisping the batter. We’re trying to keep the spicy tuna raw still.”

compartment style platter housing each individual food item in its

But Jalapeno Poppers with a twist and Kalbi Ribs are only a

own spot—Moreno carefully places the Kalbi ribs in an appealing pile

taste of what On A Roll offers. What sets On A Roll apart from other

to the left of cucumber salad and a mound of white rice; the veggies

sushi restaurants in town is “that we’re not one dimensional,” says

in the compartment row above, in the middle of miso soup and a

Moreno. “We’ve got Kobe burgers, we’ve got Korean dishes, we’ve

decorative piece of orange. The orange isn’t necessarily meant to

got Japanese style dishes…We do little things like the Jalapeno

clean the palate, Moreno says, “It’s just a nice after fruit and after

Poppers that sets us apart, that keeps us on the original side.” Graduating from Arizona Culinary Institute in Scottsdale,

eating the meal, it washes you down, it’s a completion of the meal,

Ariz., in 2003, Moreno decided to return to Tucson and do

it gets the Vitamin C back inside of you as well.” Learning to cook at a young age, Moreno’s presentation style is

something different. “It would have been very easy to come back

“a little bit of everything,” he says. Liking volume and height on a

and open another Mexican Restaurant,” he says, “but it’s [sushi]

plate and keeping it clean are a few of his vices, but also, he says,

the thing to do now. “Sushi has not become just an idea of food, it’s a talking

“Everything should be eatable, which is great because a lot of the time, we see plates come back clean…as they should be.” Readying our Jalapeño Poppers, Moreno says he boils

point, its fun, it’s exciting to go out and do. Sushi has actually become like an event.”

jalapenos, slices them in half lengthwise, and fills them with cream

And though On A Roll is a newcomer, watch out as their food,

cheese ahead of time. But as he took some out of the fridge to begin

lively and inviting atmosphere continue to take downtown by storm.

our appetizer, resting them on a cutting board, he then pulled out

“It’s been a fun start,” says Moreno. “The turnout has been

spicy tuna, spreading an ample amount over the cream cheese.

good and a lot of people in the downtown community have come

“They’re very spicy, no doubt about it,” he says.

out and supported us and that’s one of the greater parts of

Recommending a beer, such as Blue Moon or Newcastle, to pair

it…I’m very grateful for that.”

with the poppers, Moreno then coats the poppers with flour and dips them into tempura batter. Dropping the poppers in the deep fryer for

On A Roll Sushi Bar Restaurant

less than 30 seconds, Moreno says, “We’re not cooking anything,

63 E. Congress St. | Tucson 520.622.7655 | www.onarollsushi.com

JALAPEÑO POPPERS

KALBI (KOREAN RIBS) MARINADE

2 jalapenos, boiled and cut in half

10 pounds Korean short ribs

Cream cheese

1 cup soy sauce

Spicy tuna

1 cup water

Flour

1 cup sugar

Tempura batter

1

Sweet soy to taste

1

⁄4 cup red wine (merlot) ⁄2 cup sesame oil ⁄4 cup garlic, minced

1

Boil jalapeños and cut in half length

1 yellow onion, julienne cut

wise. Add cream cheese to the middle

Add citrus or fruit as desired

of the sliced jalapenos. Add spicy tuna on top of the cream cheese. Coat

Mix all ingredients in with Korean ribs.

jalapenos in flour, then dip in tempura

Soak ribs in marinade for 24 hours.

batter and fry only to warm the cream

Then grill. Serves 10 to 12.

cheese and crisp the batter (you don’t necessarily want to leave them in the deep fryer for too long; you want to leave the spicy tuna raw). Top off with sweet soy. Serves 1 to 2. SPICY TUNA 1 ounce chopped tuna 1 Tbsp Siracha 1 Tbsp Sambal 1 Tbsp chili powder 1 tsp sesame oil Mix all ingredients together and refrigerate. Serves 1 to 2.

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19


PROFILES Delight in Le Delice: Old World Traditions Come to Tucson with a Healthy French Flair “I grew up around the culinary world,” says Gregoire Muhlethaler

raspberry mousse, black forest, chocolate and vanilla éclairs, mocha

co-owner of Le Delice. “I enjoyed baking when I was a child. At

cake, crème brulee and the famous Opera bar, which is a hazelnut

age 15, I began a three-year apprenticeship in Switzerland. I've

coffee cake layered with butter cream and Ganache. “Our breads—

been baking ever since.”

including

How the rich traditions of Old World European bakeries made

croissants,

chocolate

croissants,

danish,

and

the

baguettes—are extremely popular.”

their way to the eastside bakery and restaurant are a unique

To anchor Le Delice’s French traditions, Muhlethaler relies on

story all their own. Muhlethaler had moved across the globe for

the trusty kitchen expertise of Chef and co-owner Alain Monoury.

unrelated work, but found an intense longing for his familiar treats. “I missed my country's baguettes and croissants. I wanted others to taste and experience authentic French food—which has no preservatives.” Born in 2000, Le Delice is Muhlethaler's familiar reminder of home, as well as his desire to bring true, authentic French cafe cuisine to Tucsonans. The shoppe offers a complete line of beautiful breads, handmade pastries, croissants, cheeses, freshly roasted meats, pâtés and other delights. Additionally, a full menu of traditional French fare is available for lunch and dinnertime diners. And like the best corner bakeries of Paris, there is also a wonderful selection of desserts and chocolates that make Le Delice unlike anything else in the Old Pueblo. “Customers are particularly attracted to the fine French pastries,” Muhlethaler says. These include chocolate mousse,

Greg Muhlethaler and Alain Monoury

Vasilé European Hair Salon Brings Old World Traditions to Tucson Vasilé “Stan” Florea has salon traditions in his DNA. Vasilé is a third-

Beyond his familial roots, his professional training includes stints

generation stylist, who started working in family salons with his

in France, Italy, Germany, and Spain.

grandfather and parents when he was just 13 years old. While he

To keep the salon's clients coming back and to help you try

quickly mastered the techniques needed to bring his patron's desires

out new looks and fashions, Vasilé introduces new hair cuts

to life, he also learned that styling means more than just embracing

every six months, along with new colors and inspirations from

a singular art form.

cutting-edge stylists the world over.

“Yes, you got to be an artist,” Vasilé says. “But, you have to

Admitting that he specializes and enjoys doing highlights

be like a psychiatrist too, you have to be able to handle the

and haircuts, Vasilé says, with “the haircut, you frame the

stress, people come in stressed.”

face; fine and medium hair, the layers and haircut is a lot

To that end, Vasilé European Hair Salon is an opportunity

different.” After framing the face, “then you do detail,” he

for Vasilé's clientele to relax and escape the stressors of their

adds, “the volume, the texture…you can’t put one haircut on

everyday lives, and explore all the

different faces; you can do the

possibilities that a gorgeous new

same technique but alter it

hairstyle

to each face.”

can

have

on

their

personal transformation.

Stocking

Opened in 1985, Vasilé’s salon

most

of

his

shelves with European products

is also the workplace of his wife,

from

Lidia, another master stylist who

combines these products with

specializes in up-dos and color.

his

“She does my hair,” Vasilé says.

“She

is

really

a

styling

master

specializes

Vasilé

techniques— his

next

hairdo—and tops it off with his own

too,

Webb,

conceptualizing

at work.” Vasilé,

Graham

in

European

flair.

But

although Vasilé crafts a unique

world-class color highlights and

hair

haircuts, and also teaches his craft

he says, “Most of people in

to a variety of pupils here in the

Tucson want natural blonde, not

states

and

bleach

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ARIZONA GOURMET LIVING

abroad

in

Europe.

HOLIDAY 2008

style

for

blonde,

each

client,

something


PROFILES He and Muhlethaler hand-craft all of the menu's extensive offerings, and constantly reassess each dish to make sure it holds true

to

its

European

roots,

despite

appearing on plates thousands of miles away from their spiritual birthplace. “Honestly, the comment I hear most is, ‘I haven't had anything this delicious and authentic since I was in Europe,’” Monoury says. “That sort of response is the reason we do what we do.” A native Frenchman that Muhlethaler worked aggressively to bring to Le Delice, Monoury and Muhlethaler work together to craft new and exciting menu items and bakery surprises that continually help introduce diners to authentic French cuisine while also exploring new tastes. “Food is one of the greatest pleasures that we have in life,” Monoury says. Delight in the pleasure at Le Delice— it's like Paris but closer! Le Delice 7245 E. Tanque Verde Rd. | Tucson 520.290.9714 | le-delice.com

healthy.”

It's

a

look

that

they've

mastered and also one that the salon uses as a foundation for patrons to find their own, perfect style. “I will not stray,” says Libra Aguilar, a loyal patron who has been visiting Vasilé for nearly two years. “I love the ambiance of this place. I love the warmth in the shop, and my mother and sister now come here. I know he’s better than Tucson, but if he leaves, I’ll have to find him, I might just move!” Aquilar vows to wear wigs if Vasilé decides to retire, but he says, “I’ve got another 30 years before retirement!” Through the end of the year, Vasilé is offering a special discount to all new and returning clients—15 percent off any style, haircut, coloring, and products. “For me it’s a reward if the customer is happy, it doesn’t matter how good you are, if the customer is happy, that’s good,” Vasilé says. “You wash, you move and go with your hairstyle.” For more information, or to find your perfect style, contact Vasilé. Vasilé European Hair Salon 6923 E. Broadway Blvd. | Tucson 520.298.4247 | emol.org/vasilé

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21


PROFILES Sonoran Bed & Breakfast: Reflecting Old World Charm Located in the heart of the Sonoran Desert, the Sonoran Bed &

Trail

Breakfast will not only encompass you with a serene atmosphere

Oracle

and

Hiking Trail.

ambiance,

but

with

a

quality

dining

experience

as

Chef/owners Michael and Mary Gibson create what they call a “home away from home.”

and

Adding Sonoran’s

As the fifth owners of the Sonoran Bed & Breakfast, the

the Ridge to cozy

environment,

a

Gibson’s purchased the establishment in 2004, taking a little over

restaurant is also

two years to renovate the building. Their quaint and comfortable bed

incorporated into

and breakfast reopened in June 2007.

the

“Mary went overboard, outdoing herself setting this place up,” says Michael, “it’s nice here.”

bed

and

breakfast,

with

Mary

Designed with an “old world charm,” the bed and breakfast

as

Executive

the Chef

is comprised of four individual suites, each designated with a

and

different color door and amenities. The Out of Africa suite, or

the Sous Chef.

Michael

as

yellow door, is decorated with giraffes and elephants, emitting a

“We give our

Serengeti feel; the Paris suite, or purple door, will make one feel

visitors personal

as though they're not in the desert, but on a European excursion;

attention,” says Michael, “and that with the food, you won’t find

the Edwardian suite, or red door, will romance and take one away

anywhere else. We are five-star gourmet dining, we cater it to the

and back to the Edwardian period; and the English Garden, or

people, and we give them the down home cooking.”

PHOTO BY JOHNNY WYATT

green door, welcomes with the sight of the good old outdoors.

Before owning and operating the bed and breakfast, the

With rates starting at $125 per night, the Sonoran Bed &

Gibsons worked at The Chalets in Denali Park, Alaska, Granny’s and

Breakfast’s suites will wisk you away into another world.

the Gold River in Laughlin, Nev., and Canyon Ranch, Loews Ventana

Alongside the unique suites, other local area amenities also

Canyon, Westin La Paloma and Miraval Resort here in town.

complement the bed and breakfast, such as the Biosphere 2,

During their stay, guests can choose their meals, customizing

Oracle State Park, Arcadia Ranch Museum, and the Peppersauce

them off of the Gibson’s suggested menu items like their No.5, which

Canyon & Campground; nearby hiking trails include The Arizona

includes jumbo shrimp on top of jicama-cucumber salad with

Beverage House Has a Taste for Every Palate With a wine room full of select bottles, Beverage House delights

bottles include Balducci Cabernet Sauvignon, Davis Family

in not only providing the keen collector with rare grapes, but the

Cabernet Sauvignon, and L’Aventure Optimus.

enthused wine beginner as well.

Broken down by 15 different domestic varietals—such as “We’re unique in our

Merlot, Cabernet, and Chardonnay—and 15 different imports by

selection,” says Jay Bye,

country—such as Israel, Portugal, Greece, Austria, and many

Corporate Director of Fine

more—the wine room also offers patrons kosher wines.

Wines for Beverage House,

“Probably the most well-known out of koshers is Baron Herzog,”

“not in terms of number,

says Bye. Other kosher wines like Alfasi and Carmel Cabernet

but in terms of quality.”

Sauvignon Gaul are favorites amongst customers. Wine prices

Established

roughly

20 years ago, says Bye, Beverage

House

includes

Besides giving customers a distinct variety of wines,

rare ones at that—along

Beverage House, and specifically Bye, connects with individual

with spirits and beer. There

customers, building relationships founded on each person’s likes,

are three stores in Arizona:

dislikes, taste, and curiosity about wine.

in

Tucson

and

one

in Pinetop. E.

Working with Beverage House for five years and an avid wine collector for the past 30 years, Bye has created

In the center of the 8660

Broadway

relationships

with

not

only

collectors

like

himself,

but

Blvd.

with enthused beginners. He also encourages wine beginners

store, a wine room, or what

to attend the store’s weekly wine tasting every Friday from

Bye likes to call “the oasis,”

4 to 6 P.M.

houses

ARIZONA GOURMET LIVING

The wine room also dedicates an adequate amount of floor space to wine maker Tobin James and his grape creations.

mid- to high-end wines—

two

22

range from only $4 to more than $600 a bottle.

the

company’s

“People can gain and learn their own experience at wine

“difficult wines to find in the

tastings,” he says. “That’s the purpose of the wine tastings,

marketplace.”

to educate people.”

Exceptional

HOLIDAY 2008


PROFILES avocado and a honeyed orange drizzle, gingered carrot soup, warm bay scallop and spinach salad with house vinaigrette, sorbet, and baked salmon with a saffron buerre blanc sauce. Considering herself a “bread and pastry nut,” Mary’s suggested dessert items that follow include strawberry tall cake, decadent chocolate raspberry truffle cake, or cream puffs topped with ganache. The Gibson’s not only give their suites new world flair, but also their food, as their training in French cuisine intertwines with a Sonoran touch. “We give it a little bit of a twist to tie in with Arizona and the southwest,” says Mary. “We’re doing good so far,” adds Michael. “Everybody’s left fat and happy.” Whether taking some time to relax and

enjoy

the

old

Sonoran’s

lush

surroundings, or escape to a new world, the Sonoran Bed & Breakfast definitely allows one to do so. Sonoran Bed & Breakfast 1215 W. Oracle Ranch Rd. | Oracle 520.896.2845 | www.sonoranbandb.com

Drawing in 60 to 90 attendees at Beverage House’s weekly wine tasting, samples of up to five wines are available, but during the holidays, notes Kathie Bye, Retail Designer for the store, six wines are tasted, with the included addition of a Champagne or “sparkler.” “If you have a glass of bubbly in your hand, it’s a party, it’s a holiday, it’s a celebration,” she says smiling. “During

the

holidays,

we

really

produce the sparklers, or things that go with celebrations.” Some sparklers include Scharffenberger Brut Premier (domestic),

and

Louis

Roederer

Champagne (international, from France). Whether you’re a passionate wine collector, or an aspiring wine aficionado, Beverage House can supply you with not only a great selection, but great prices! New Beverage House 8660 E. Broadway Blvd. | Tucson 520.296.9933 6250 N. Oracle Rd., Suite 132 | Tucson 520.219.6424 857 E. White Mountain Blvd. | Pinetop 928.367.9009

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CHEFS SPEAK All in the Family Downtown pizza and wine bar, EnotecA, serves up great food and a fun atmosphere by extending family traditions from their dining room to your dinner plate. Dining at EnotecA gives you that warm, inviting feeling of spending an evening with family, and there's a really good reason why—the restaurant itself is an extension of owner Shannon Reilly's own family. Reilly, who bought the restaurant in January 2008, is joined in the kitchen by her daughter, Kate Wheat, who serves as EnotecA's head chef. Kate used to work at Shannon’s previous restaurant, the Sausage Deli—her first “kitchen” job. “I've basically been cooking my whole life,” she says. She is also a graduate of the Arizona Culinary School in Scottsdale. When growing up, Shannon chose two of her six kids to prepare the family meal at dinner once a week. They'd cook, set the table, and serve the rest of the family as a way of not only learning responsibility, but also a chance for Shannon to pass on her favorite family recipes and instill a love of cooking among her kids. “Everyone grew up to cook,” she says. And, daughter Kate reveled in the opportunity to not only perfect familial favorites, but also create a few of her own. The key to a well prepared, memorable meal? For Kate, there are a series of steps that invariably lead to a quality meal, whether it’s in her own kitchen at home, or behind the scenes at EnotecA. “First off, sanitation, I like to make sure everything’s very clean and organized before I start,” she says. “I have to have my knife. Everyone knows they’re not allowed to touch my knife. I keep my better knives at home, but the one I keep here [at the restaurant], it’s just a basic knife, it’s my knife, it’s the right weight, the sharpness.” Not sticking to a set of exact ingredients, Kate says she’ll “take a guess at measurements [ingredients], but it just gives a whole different aspect to cooking, every dish is the same, but it’s a little different.” Some of her favorite ingredients include garlic, which she “absolutely loves, it’s an essential,” cumin, and rosemary for an herb—“the smell, the aroma and the taste,” are what attracts Kate she adds. Alongside crafting every dish on EnotecA’s menu, Kate admits that baking is just as important. “To be honest, I know they’re [baking and cooking regular food] in the same world, but I think they’re very far apart…it takes a great knowledge to bake, it’s not as easy as going by a box,” she says, “it really takes procedure, following things. It’s the fact that you can create something so beautiful, and so sweet.” During the holidays, Kate bakes an annual dessert, pineapple pie, made out of marshmallows, cake, sugar, cream, milk, a dash of peppermint, pineapples, and crust. “I love to bake,” she says smiling. While much of the mastery and skill her own, and other recipes as repetition and careful attention to detail, Kate never forgets the importance of presentation for a truly memorable dining experience. “I like the openness and possibility of a white plate,” she says. “I just like a clean, crisp, outside edge, so that your center

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ARIZONA GOURMET LIVING

HOLIDAY 2008


CHEFS SPEAK focal point is the dish. I love height, if I can get height on the plate, I just think it draws you in. I also like to use different color vegetables and garnish like fresh herbs, always fresh herbs, that’s an essential. It just brings not only a little bit of taste, but also the color.” At

EnotecA,

you

can

find

that

exquisite attention to detail in Kate's masterful renditions of classic pasta dishes that center upon her carefully crafted sauces. Her signature creation is smoked tomato cream sauce that often accompanies pastas, as well as more elaborate chicken and fish entrees. “It’s an all-around good sauce,” she boasts. “And it works well for many tastes.” To

prepare

it,

Kate

makes

a

makeshift smoker in the kitchen on a grill, boils tomatoes with seasoning, and lays them flat in halves, with onions, salt and pepper, and garlic. There's a point where the tomatoes are nice and soft, and the skin is coming off a bit. “I add cream, then blend it up, add more seasonings, cheese, and strain it. It’s very simple, but very flavorful,” she says. While the smoked tomato sauce is a favorite at EnotecA, creating new dishes is sometimes the best part about being a chef, Kate says. “I can’t think too much on a particular dish, or it feels like it loses something important. But if you create the way that ideas come into your head, with a little reckless abandon, you end up with something special.” At EnotecA, that mindset extends to the restaurant's fresh baked breads, homemade soups, and other fresh lunch and dinner dishes—melding together to create a menu and atmosphere that delights all of the senses. EnotecA’s family clan also includes Justin Stuart, Head Chef alongside Kate; Dustin Morin, Head Pizza Chef during the day; and Norman Leslie, Pizza Chef at night. “Dustin makes the best bread,” says Kate

and

Shannon,

“and

he’s

an

awesome pie maker.” “Justin

is

a

phenomenal

chef,”

Shannon adds. “Everyone does their part; when someone’s sick, someone else can fill in…we cross train our chefs.” Stop by EnotecA today to find out how the restaurant continues to amaze, and be amazed yourself! EnotecA Pizzeria Wine Bar 58 W. Congress St. | Tucson 520.623.0744

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ARIZONA GOURMET LIVING

25


CHEFS SPEAK A Tucson Tradition From a pioneer brewery to one of Tucson's best Mexican food eateries, Papagayo's rich flavors are steeped in Old Pueblo tradition. Our story begins with Alexander Levin. A Jewish pioneer born in Bahn, Prussia, who made his way to America through Mexico where he met, fell in love with, and married Zenona Molina of Sonora, Mexico. Their travels landed them in Tucson around 1865, where they were among the first families to settle here after the civil war. Levin, a brewer by trade, foresaw a demand for a good, cold lager in the arid climate and opened Levin & Co.’s Pioneer Brewery in 1866 with J. Goldtree. The brewery expanded into Wheat’s Saloon, and a variety of other endeavors that included a dance hall, restaurant, and an opera house that seated 2,000 people. Additionally a shooting gallery, archery range, an ice house, a bath house, riding stables, and a bowling alley completed the endeavor. Levin's daughter continued in the family tradition with La Contessa on Sixth Avenue and Rene A. Perez Sr., her son, also

Sonoran cuisine landscape.

entered the restaurant business after a career in aviation. With

“I really love what you can do with food,” Maria says. “By

the help of his wife Martha, they opened Papagayo Mexican

using a little bit of your imagination, you can bring ordinary dishes

Restaurant at 840 E. Ft. Lowell in 1973.

to life. I love how I can be myself in the kitchen, cooking is that

Rene and Martha's business thrived over the years and

one thing that is just mine, and I can do what ever I want with it.”

in time they helped all three of their children open a restaurant

Turning on some music before going to work in the kitchen,

of their own. First, they helped daughter Martha (Perez) Ayala

Maria finds joy in creating and crafting all sorts of dishes,

and her husband, Rudy Ayala, open a very successful restaurant

“especially the stuff that I never cooked before,” she says, is

by the name of El Payaso on the northwest side of Tucson,

“always fun to see the final work.” Dubbing tacos and pasta as

which they later sold to pursue other interests. Next was

an “odd combo,” Maria admits that this is her favorite meal to

the Sunrise location in the Catalina Foothills, which daughter

put together—“it works!”

Alice was to run. The third was a Tanque Verde Location which

But during the holidays, Maria says that she takes a break and

was owned and operated by son, Rene A. Perez Jr., until the time

lets her mom do all the cooking. “For me, a holiday meal is whatever

of his death.

you grew up eating with your family; for me its turkey and crepes.”

For the last eighteen years, Alice has won many awards and

Finding presentation of the dishes she forms just as important

continued the charitable nature of her father. She is now

as the actual practice of cooking it, Maria says, “You eat with your

handing over the helm to the fifth generation, son Bryan Mazon,

eyes and I think if the plate looks bad it can ruin a dish.”

thus making the family the oldest restaurant family in Arizona. Today, the head chef at Papagayo is Brian's wife, Maria Jose Mazon.

The opportunities in the kitchen at Papagayo also allow her, like many who marry into a new family, to observe the evolution of a family history and leave their own mark on the future of

Presented the opportunity to become a chef by accident, Maria says, “was one of those things that are in front of you and you just go for it.

their familial traditions and stories. “I think I bring to the restaurant new blood, because it’s been around for so long with me walking into that kitchen brings

“I always loved to cook, but being a chef never crossed my

new edge to the old traditions,” she says. “It's nerve-wracking

mind and now that I am one it is great,” she adds. “I’m a chef

because there are huge shoes to fill, because of Papagayo's

because I know and love what I do, and I also think I look

history is one that is so loved here in town.”

pretty in a chef’s coat!”

With Maria's help and through her unique touch in the kitchen,

Though Maria hasn’t had formal training, she says, “I got all

Papagayo has been undergoing a renaissance of sorts with unique

my techniques by watching other chefs, reading and trying, and

weekend specials and an expanding menu that embraces more

trying again until I got the dishes just right.”

modern Mexican fare.

Maria also watched her mom cook growing up, adding to her non-traditional training practices and techniques. “My mom is great in the kitchen,” she says. “If I think a dish is just not there or missing something, I know I can call her and she can say try this or that, and of course—mom is always right.”

Mexican food is so much more than what Tucson has labeled as traditional Mexican food. Don't be scared to try something new. “Mexican food is not just tacos and chimichangas,” Maria says—though we love those as well!

Through learning her own family dish traditions, Maria continues this pattern at Papagayo, adding to its deep roots. She aids in setting the quality of their dishes apart from Tucson’s

26

“Papagayo has its signature dishes, and they are long-time favorites,” Maria says. “But we are slowly showing patrons that

ARIZONA GOURMET LIVING

HOLIDAY 2008

Papagayo Mexican Restaurant & Cantina 4717 E. Sunrise Dr. | Tucson 520.577.6055


HOLIDAY 2008

ARIZONA GOURMET LIVING

27


ON THE VINE An American Holiday Season

up, lazily sipping Chardonnay. Since it is winter, I prefer a bigger style Chardonnay to go with the big bird, a reserve Chardonnay, such as Dutton Estate “Dutton Palms;” Arcadian “Sleepy

BY JEANNE CHRISTIE, VICE PRESIDENT, SOUTHERN ARIZONA MARKET

Hollow;” Mount Eden “Estate” or Chateau St. Jean “Sonoma

DIRECTOR, INTEGRIS WINE PARTNERS

County Reserve.” All of these wines are rich, wonderful This holiday season will certainly be the most memorable of my

Chardonnays from completely different areas, holding up to

lifetime. As I am writing this, the most exciting election of the last

those ever longing kitchen aromas and rich turkey flavors.

50 years is nearing completion, and has anyone really come up

A wine that is often ignored because so many folks

with a resolution to the country’s economical

unfortunately associate it with sweet White Zinfandel or the jug

woes? The state of the economy can certainly

wines of long ago is dry Rose. I love Rose. Rose is one of the

dampen the holiday spirit, but it leaves me to

most perfect food wines. It goes well with the hors d’oeuvres you

believe that when planning 2008 holiday meals

will be sampling while those aromas continue to torture and also

and parties, we should first and foremost,

works well with the myriad flavors you will have on your dinner

maintain levity and festivity. And even though

table. Winemakers are taking Rose very seriously, making wines

we associate 4th of July, Memorial Day and

like Benovia Russian River Rose of Pinot Noir; Verdad Rose of

Labor Day with red, white and blue, I believe

Grenache/Morvedre from Central Coast; and a new one, DxG

we should also be thinking red, white and blue

Rose of Syrah from Mendocino County, made by Winemaster

for the 2008 winter holidays. Even

though

there

Daryl Groom. Daryl just can’t make a bad bottle of wine. Don’t are

so

many

wonderful global wines, perhaps the 2008

overlook

the

diversity

of

Rose

as

a

refreshing

Arizona

summertime wine or an incredible anytime food wine.

holiday season is the time to be loyal to

Pinot Noir is another wine that has improved exponentially

the incredible wines made here, in the

in this country. It has consistently been my favorite to have while

good old USA. Wine is now made in

putting the last touches on dinner and to accompany the dinner

every state. For many states, the wine

as well. Oregon and California are making outstanding Pinots to

industry is very young and growing

go with that turkey. A few of my favorites include Russian River

pain needs are common. However,

Winemaker Mat Gustafson. Mat is the Winemaker for Dutton

there are also good wines evolving

Estate and makes incredible wine for the Duttons. Two Dutton

from

and

Pinots you might want to check out are the “Karmen Isabella

attention needs to be paid. I will

Vineyard” and “Manzana Vineyard.” Mat also owns Paul Mathew

forever

Wine

Vineyards and makes four wonderfully distinctive Pinots for his

Ambassador, Robert Mondavi, whose

winery. Mat is a true Pinot Noir stylist and whether it is Dutton or

recent passing reminded me of how

Paul Mathew, I would take any of them. Another great Pinot

hard he had worked, starting almost

winery is Roessler. While all of the Roessler Pinots work for me,

50 years ago to make people pay

“La Brisa” is a personal favorite. Other Pinots you might want to

attention to the resurgence of the

check out are Inman Family “Olivet Grange” and J. Mauceri

California wine industry; during a time

“Sonoma Coast.” A new one that is awesome is from Hop Kiln.

when wine lovers were buying only

Hop Kiln has new owners and through the direction of Denise Gill,

European wines. Thank you, Robert, it is time once again to pay

has undergone some major changes. Try the Hop Kiln “HK

attention—and think red, white and blue.

Generations,” you won’t be disappointed. Two of my Oregon

those be

growing thankful

pains to

our

Many years ago on a trip to Napa Valley, I had an epiphany.

treasures are Ken Wright “Canary Hill” and Brick House “Select.”

It was my opinion that great Sparkling wine came only from the

So, what about Merlot? You no longer have to be a closet

Champagne district of France, but after an ambrosial taste of

Merlot drinker. The soft, luscious red wine can go with that

Napa’s Schrambsberg Blanc de Noir, I realized that America can

traditional bird or prime rib. Here are some killer Merlots: Palazzo,

also make outstanding Sparkling wine. These epiphanies have

a Napa red that is predominantly Merlot, blended with Cabernet

continued over the years with just about every wine varietal

Franc and a touch of Cabernet Sauvignon. I can’t say enough

made in the United States. With these great wines being made here at home, do we have to look any further? Buying American is one way we can help our own economy roll while giving us a chance to feel patriotic in a much needed time. Keeping this in mind, what could be better while waiting for that turkey to cook, aromas engulfing you with each breath and hunger pangs dancing in your stomach, than a good bottle of Sparkling wine? While munching on nuts and cheese, a bottle of Schrambsberg would be a refreshing aperitif. A couple of my other preferences are Roederer Estate from Anderson Valley; Gruet from New Mexico and Sonoma County’s Korbel “Natural.” Sparkling wine is festive in itself and a great way to set the mood for the day. Winter holidays always bring to mind fond memories of roaring fires in the fireplace and afternoons spent with your feet

28

ARIZONA GOURMET LIVING

HOLIDAY 2008


ON THE VINE

about that wine. Or Napa’s Twenty Rows; Farella-Park; Pride and Duckhorn. It's time to pull your Merlots out of your cellar, dust them off and enjoy! And what about that forgotten wine, Syrah? The rich meaty aromas of a standing rib roast will match this baby to perfection. California’s Central Coast and Washington State Syrahs are many and outstanding, starting with Qupe from Central Coast. Winemaker/owner Bob Lindquist is one of the original “Rhone Rangers”

and

makes

a

selection

of

Syrahs from diverse vineyards; each one beautiful

in

Roloson;

its

Baker

own

right.

Lane;

Spencer

Sebastopol

Vineyards “Three Blocks” and Unti from Dry Creek Valley are also great Syrahs you might want to try. For many, Cabernet will always be king. A few bottles will be needed for

after

dinner,

when

everyone

is

moaning after eating all the goodies. Craig

Becker’s

Peacock

“Spring

Mountain” Napa Cabernet is lush, elegant and screams for a second bottle. A couple of other good Cabs to try are Volker Eisele; Terraces and Cornerstone, all from Napa Valley. While we’ve covered the red and white, the

not

blue.

much My

has

2008

been

Winter

said

of

Holidays

wish for you is that you are not blue. Happy Holidays!

HOLIDAY 2008

ARIZONA GOURMET LIVING

29


BODY BEAUTIFUL Relax, Rejuvenate, and Shop at Hair & Skin Studio

The Good Gets Better with Jabez Hair & Nail Studio

Hair & Skin Studio has all of your holiday needs covered this season

The holidays are just around the corner, so join Jabez during the

with the looks you’ll love to wear and the gifts you’ll want to share.

months of October through December and experience what is

Escape the hustle and bustle of the day and treat yourself

normally “ordinary,” for what can be “extraordinary.” During

to a new fun color or cut, rejuvenating skin treatment, or natural

October and November Jabez Hair & Nail Studio is offering

nail services. Daily styling can be damaging to your hair. Let our

the treat of what they can only described as “Autumn for the

experts create a wonderful conditioning treatment to restore

soul.” Imagine the smells and senses of the Thanksgiving in a

your hair’s shine and luster. Try the new microdermabrasion

new way—Pumpkin & Spice Pedicures. What could be better?

treatment for radiant, glowing skin. It’s gentle, non-invasive,

Well, in December they have taken the next step to help you

and done without harsh acids or chemicals, so there is no

escape the normal rush and stresses of Christmas and New

recovery time for younger looking skin.

Year's by offering a pedicure package that includes peppermint

Got those “hard to shop for” people on your list? Gift giving

scrubs and soaks.

is easy this year with great holiday gift sets from Redken and

Let the ladies of Jabez Hair & Nail Studio do your hair, nails,

Pureology. Gift cards are also available in any denomination, and

makeup, and waxing to help you feel and look your best during

perfect for giving the gift of pampering with a pedicure,

these hectic times. What better way of experiencing the

manicure, or maybe a revitalizing skin cleansing treatment.

holidays, than treating yourself to something new.

Shopping for the men in your life? They are covered too from a haircut, pedicure or even a skin treatment that turns back the

Call now to schedule your appointment and happy holidays from the ladies at Jabez Hair & Nail Studio.

years. Redken for Men products and skincare from Dermalogica 520.297.1831 | www.jabezstudio.com

including the Shave Line are also carried. Let Hair & Skin Studio melt away the stress of the busy season. 520.297.8292

Sun MIST—Tucson’s Mist-On Tan Salon & Spa

Loews Ventana Canyon Offers New Relaxation Package Now through the end of the year, Loews Ventana Canyon Resort and Spa is offering Tucsonans access to a luxurious holiday getaway without the worry of having to travel over the busy

There is a brand new way to get a perfect tan. You can now indulge

winter months.

in a healthy glow without exposing your skin to the harmful UV rays

The Relaxation Package from the resort includes one-night

associated with the sun or traditional tanning beds. Dermatologists

accommodations and one, 50-minute massage per guest.

love this product! Sun Mist, Tucson’s premiere tanning boutique will

Designed to help you get away from the hustle and bustle of the

pamper you with their state-of-the-art Mist-On system, private

holiday season, the Loews Ventana Canyon Resort Relaxation

misting areas, and dressing rooms. Sun Mist is incredibly fast (60

Package is available now for single and double-occupancy

seconds), natural looking, and safe (UV-free). The patented Mist-On

rooms, as well as weekday or weekend getaways.

machine covers your entire body smoothly and evenly with a fine mist of sunless tanning solution. Plus, it’s full of good things for your skin like aloe vera, lavender and eucalyptus oil, and Vitamin A. Sun Mist is not just a tanning salon, however. Let Sun Mist help you unwind in a quaint and cozy atmosphere with a relaxing therapeutic massage, or heavenly spa treatment. Their experienced and professional massage therapists are trained in a variety of styles including Swedish, Craniosacral, Deep Tissue, and Hot Stone. They will offer their expertise to insure you get the maximum benefit for the mind and body. Maybe you would like to pamper yourself with one of Sun Mist’s deep-cleansing, anti-aging, or ultra-hydrating facial treatments performed by their tender-caring skin care professionals. Ask them about their unique Parisian All-Over Body Polish which leaves the skin feeling smooth, soft, and youthful. Whatever your spa or tanning needs, Sun Mist looks forward to providing you with a unique and satisfying experience. Sun Mist Tanning Boutique 7189 E. Tanque Verde Rd. | Tucson 520.885.6478

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ARIZONA GOURMET LIVING

HOLIDAY 2008

800.234.5117 | www.loewshotels.com


BODY... Tucson Yoga Once Again Named Old Pueblo’s Best Tucson

Yoga:

Tucson’s

Community

Yoga Center has once again been named Best of Tucson by the Tucson Weekly. The

honor

marks

the

community

center's fourth consecutive nod as a Best of Tucson winner. Tucson Yoga is a unique membership-driven community yoga center that offers members an opportunity to attend unlimited yoga classes, conferences, and special events. Designed to bring yoga technique and lifestyle to anyone—from novice, first-time practitioners to experienced yoga students—Tucson Yoga has classes forming now at every level. 520.988.1832 | www.tucsonyoga.com

Day N’ Nite Adds Ultimate Fall, New Daily Specials Day

N’

Lowell

Nite is

Salon

now

&

Spa

offering

the

on

Fort

ultimate

fall spa special—an all-encompassing relaxation and rejuvenation package that includes

custom

facial,

Swedish

massage, spa manicure, and even a spa lunch. Availability is limited, so make your plans to visit Day N’ Nite today. For those looking for a la carte spa services, Day N’ Nite has also updated its ‘Outstanding Daily Specials’ with a new list of great services at great prices. The specials include: • Monday - $10 off any massage. • Tuesday

-

Frequent

massage

client discount, $48 (1 hour), $72 for (1.5 hour). • Wednesday - Half-off Jacuzzi bath soak

with

any

hour

or

more

massage. $20 off spa manicure & pedicure. • Thursday on

any

-

10

massage.

minutes $40

extra

high

&

lowlites special. • Friday – Get a $20 gift card with any 2-hour detailed massage. 520.795.1745 | www.adayandnitespa.com

HOLIDAY 2008

ARIZONA GOURMET LIVING

31


full-filling

EATS

BY JENNA CRISOSTOMO

Eating lighter doesn’t mean eating less. Let’s face it—we all

lighter eating option will leave you feeling refreshed, satisfied,

inevitably consume those larger, ever-so-scrumptious holiday

and best of all, full.

feasts. This season, and all year round, local restaurateurs invite

“To me, eating lighter means eating healthier food, not

you to enjoy lighter meals made with healthier ingredients that

necessarily less food,” says Jeff Katz. “The great thing about our

don’t sacrifice flavor, gusto, or quality.

concept is that you are able to design your own salad to include

Opened in early 2005, Chopped—with locations on East

only ‘healthy’ ingredients and not have to sacrifice on portion

Speedway Boulevard and North Campbell Avenue—was designed

size. Our salads are so large that many of our customers eat half

by owners Jeff and Fran Katz, and Paolo DeFilippis, “to respond to

in the restaurant and take what’s left home for another meal.”

people’s desire for fresh and healthy food prepared just for them.”

Also serving up lighter dishes such as his Salmon Salad and

Patrons can have their customized salad tossed with an

Cappellini Putanesco, Mo Moslem, owner of Verona Italian

array of Choppings—from mandarin oranges to roasted red

Restaurant, on South Houghton Road, admits that yes, there are

peppers and caramelized walnuts to pumpkin seeds—an optional

some items within the Italian cuisine category that are

“Protein” like genoa salami or grilled steak, and of course a

considered “light.” Some items that, “yeah, are better than a

dressing, such as the new mango curry or fat-free Asian. The

heavy steak and a hamburger,” he adds.

chopped menu also offers a wide selection of sandwiches and paninis to stimulate your appetite.

As owner of Verona’s for the past 10 years and 30 years as a cook, Moslem says, “It is possible during the holidays to eat

With more than 50 ingredients and 20 dressings, Chopped

lighter.” Lighter and healthier ingredients, he notes, that still call

certainly has your healthier, lighter, and fuller meal options in

for a fulfilling meal include angel hair pasta, garlic, olive oil, fresh

mind. Specifically for a lighter meal, co-owner Jeff Katz suggests

vegetables and herbs like basil, fish, or the incorporation of salad.

the new, Orchard Apple Chopped Classic. With a mix of spinach,

Verona’s Salmon Salad includes fresh greens, tomatoes,

apples, dried cranberries, bleu cheese crumbles, caramelized

and red onions tossed with a house dressing, and fresh salmon

walnuts, and drizzled fat-free raspberry vinaigrette atop, this

lying atop the bed of lettuce. The Cappellini Putanesco includes

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ARIZONA GOURMET LIVING

HOLIDAY 2008


TOP RIGHT: CHOPPED ORCHARD APPLE SALAD VERONA ITALIAN RESTAURANT SALMON SALAD WESTWARD LOOK RESORT’S GOLD ROOM HEIRLOOM TOMATO SALAD

a mix of mushrooms, kalamata olives, sun dried tomatoes, fresh basil, parmesan, and garlic, which are then sautéed in olive oil and served over capellini. You can also add chicken or shrimp for a heartier meal. With none of their dishes fried or containing trans-fat, and using only the finest, sought out organic and local ingredients to create the, “simple cuisine of Italy,” Zona 78 also has a variety of items on the menu that are lighter. “For appetizers, the Organic Tomato Bruschetta, Apple and Brie Bruschetta, Sautéed Calamari, Cheese and Fruit Plate, Grilled Asparagus and Artichokes, and the Antipasti Platter are all light dishes that pair very well with a variety of white and red wines,” says Matt Firth, general managing partner of Zona 78. “As salads, the Chop-Chop, Baby Spinach, Organic Beet Carpaccio, Organic Tomato and Zona-made Mozzarella would be great light meals.” Some of the appetizer’s ingredients include the Antipasti platter’s

prosciutto

di

parma,

salami,

fontina,

taleggio,

parmigiano, olives, peppers, and artichokes; the Apple and Brie Bruschetta’s grilled Tuscan-style bread, apples, brie, and extra virgin olive oil; the Cheese and Fruit Plate’s fontina, parmigianoreggiano, Ciabatta, taleggio, old Amsterdam Gouda Roaring 40’s blue cheese, pears, and apples. For their lighter salads, Zona’s Chop-Chop includes chopped turkey, salami, iceberg, tomatoes, sweet-spicy pecans, cilantro, pears, jicama, and parmigiano-reggiano, with a white balsamicpear vinaigrette; the Baby Spinach includes sweet and spicy pecans, Old Amsterdam Gouda, and a chopped pear, with honeydijon vinaigrette; the Organic Beet Carpaccio includes thinly sliced roasted beets, white truffle oil, Australian Yarra Feta, green onions, grape tomatoes, and arugula; and the Organic Tomato and Zona-made Mozzarella is prepared with locally grown

red

and

yellow

tomatoes,

mozzarella,

balsamic

vinaigrette, extra virgin olive oil, and basil. Firth also suggests Zona 78’s—located on West River Road and East Tanque Verde Road—Tuscan Bean and Spinach Soup as “a great and light meal as well.” Made with cannellini beans, fresh spinach, carrots, and parmigiano-reggiano, the Tuscan Bean and Spinach Soup will warm your appetite. From authentic Italian cuisine to Thai-influenced dishes, Mina’s Thai Restaurant also uses a great selection of filling, yet healthy ingredients to innovate delicious, lighter meals.

HOLIDAY 2008

ARIZONA GOURMET LIVING

33


TOP LEFT: CAFE POCA COSA POLLO PICADILLO WESTWARD LOOK RESORT’S GOLD ROOM PAN SEARED SCOTTISH SALMON

Family owned and operated since 1986, Mina’s Thai Restaurant—on East River Road since 2004—offers patrons a menu full of appetizing and light options. In particular, owner and Chef Stephen Hingst suggests their Spring Rolls, Yum Neau, or Tom Yum soups. Mina’s Spring Rolls are filled and rolled with lettuce, cilantro, carrots, celery, and rice noodles, with a homemade sweet and sour side sauce; the Yum Neau is prepared with thinly sliced beef, cucumbers, onions, cilantro, mint, lettuce, and lemon juice; and the Tom Yum soup—a hot and sour soup— includes mushrooms, green onions, cilantro, lemon grass, tomatoes, lemon juice, with a choice of chicken, shrimp, salmon, or mixed vegetables. “We make all of our food fresh,” says Hingst. “I stir fry most of the dishes and use very little oil. We also use lots of fresh vegetables and have brown rice for people who want to eat healthier.” Centering its menu on fresh and original flavors—some of which include the produce grown fresh from the chef’s onproperty garden—Westward Look Resort’s Gold Room on East Ina Road has a range of dishes that will make your mouth water and your appetite full. “For guests looking for a lighter-fare option on the menu, the light and tangy Heirloom Tomato Salad followed by the Small Plate Sampling of the Gold Room’s ‘From the Sea’ offering is an excellent choice,” says Henry Fatta, food and beverage director for the Westward Look Resort. “The sampling includes Seared Rare Hawaiian Ahi Tuna, Sugar Cane Skewered Scallops, and Pan Seared Scottish Salmon,” adds Fatta. “This graceful option allows guests to sample all three seafood dishes, which are lighter on the stomach than heavy proteins such as steak or pork. Seafood is a flavorful, yet often overlooked option around the holidays.” Topping off different, lighter dishes, Fatta says, “All finishing sauces are made from scratch and feature fresh and pure ingredients with hints of apricot, pineapple, soy, wasabi, and arugula.” Just like the rest of our restaurants, Armitage Wine Lounge and Café at La Encantada also encourages patrons to not eat less during the holidays, but to eat dishes with healthier ingredients. “Our focus is to create an upscale, yet comfortable environment, for people to relax and enjoy a glass of wine or a martini while noshing on simple wine comfort food,” says Lisa Hanley, general manager for Armitage Wine Lounge and Café.

34

ARIZONA GOURMET LIVING

HOLIDAY 2008


TOP RIGHT: ARMITAGE WINE LOUNGE & CAFÉ AHI SLIDERS VERONA ITALIAN RESTAURANT CAPPELLINI PUTANESCO SALAD

Over

the

holidays,

Hanley

recommends

“healthy

substitutes” in place of traditional ingredients. “For example, use Splenda in place of sugar, or olive oil instead of butter,” she says. “If you’re baking cookies, there are many recipes that use applesauce for a sweetener.” While

dining

at

Armitage

Wine

Lounge

and

Café,

Hanley suggests the Ahi Sliders for a healthier and fulfilling dish. “The Ahi is blackened with Armitage’s special seasoning, then seared, sliced thin and topped with our Asian Slaw and served on a potato roll with our Ponzu Tartar Sauce,” she says. Alongside the Ahi Sliders, Hanley adds, “Another option is our Spinach Salad.”

Chopped

Beginning with fresh spinach leaves, adding chopped

Two Locations in Tucson

prosciutto, chevre, spiced walnuts, and Armitage’s House-

2829 E. Speedway Blvd.

made Bacon Vinaigrette, the Spinach Salad is definitely a

4205 N. Campbell Ave.

pro-health option. “The vinaigrette may be substituted with

520.319.2467 | www.choppedtucson.com

balsamic vinegar for a healthier choice,” adds Hanley, and “As everyone knows, a glass of red wine will keep the

Verona Italian Restaurant

doctor away.”

120 S. Houghton Rd. | Tucson

Like Armitage Wine Lounge and Café, Cafe Poca Cosa on

520.722.2722 | www.veronaitalianrestauranttucson.com

East Pennington Street, proves that authentic Mexican cuisine not only tastes good, but also offers lighter fare alternatives. With a menu that changes twice daily, Cafe Poca Cosa

Zona 78 Two Locations in Tucson

serves up “innovative cuisine from all the different regions of

78 W. River Rd.

Mexico…known for its many different varieties of moles,” says

7301 E. Tanque Verde Rd.

Suzana Davila, owner and chef of Cafe Poca Cosa.

520.888.7878 (River) | 520.296.7878 (Tanque Verde)

Davila recommends the Pollo Picadillo for a lighter fare

www.zona78.com

choice. “The reason I mention this one is because it’s tossed in olive oil with wonderful spices and ingredients,” she says. Besides Pollo Picadillo, Davila also suggests eating fish during the holidays.

Mina’s Thai Restaurant 5575 E. River Rd., Suite 141 | Tucson 520.299.0453

“Deep in the south of Mexico, fish is served…such as Bacalao [salted Cod fillet] with olive oil, bay leaves, spices,

Gold Room, Westward Look Resort

different types of olives, roasted tomatoes, and a garlic lemon

245 E. Ina Rd. | Tucson

juice served over a mixture of winter greens,” she adds.

520.297.1151

So whether you’re preparing dishes at home, or dining out, opting to use and eat lighter, healthier meals will leave you

Armitage Wine Lounge & Café

content and full.

2905 E. Skyline Dr., Suite 168 | Tucson

“The holidays can be overwhelming because there is food

520.682.9740 | www.armitagewine.com

everywhere you turn,” says Davila. “It’s important to not deprive yourself…as the holidays come once again upon us, remember,

Cafe Poca Cosa

they are meant to be shared and enjoyed. Although eating light

110 E. Pennington St. | Tucson

is important, let go and enjoy!”

520.622.6400 | cafepocacosatucson.com

HOLIDAY 2008

ARIZONA GOURMET LIVING

35


INDULGE SPOIL YOURSELF Whether you’re attending a special holiday occasion or lounging at home; these salons, spas, and barber shops invite you to treat yourself to invigorating experiences that not only cheer up your physical appearance, but your inner self as well.

BY JENNA CRISOSTOMO

Why

not

look

and

feel

your

best

during

the

holidays?

Established

approximately

12

years

ago,

DeNomme

adds, Future Dimension Hair & Nails—on East Wrightstown

Better yet, all year round. From relaxing facials to the most recent shampooing product

Road—offers multiple ways to help you look and feel great.

and technique, salons and spas around town will not only sooth your

Services include cutting, coloring (hair), perms, waxing,

cuticles or muscle aches, but comfort your visit with personal

manicures, and pedicures. While DeNomme suggests that all services are quick tips to

conversations adding to your overall pampering experience. Future Dimension Hair & Nails owner, Linda DeNomme, has

looking and feeling better during the holiday season, she says

been servicing patrons for 38 years, specializing in hair cutting, with

that due to the openness of the salon’s layout, where everyone

a love for makeovers. “It’s so exciting to see someone looking

can talk to each other, “it’s very friendly, very intertwined…and if

different,” she says, “with different color, a new cut.”

you’re talking, getting done up, you’re feeling good.” PHOTO BY ALEX LANDEEN

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ARIZONA GOURMET LIVING

HOLIDAY 2008


Alongside establishing a relationship with patrons, DeNomme also feels it’s important, especially now, to look good. “We’re looking forward to the holidays and with the economy how it is, people need a lift,” she says. “Our main goal is to make a person feel better about themselves by the way they look, and it does make a difference…they look in the mirror at the way they look and it makes them feel excited.” And just as women want to escape the stressors of every day activity and look good, men also want to get in on the excitement as well. “Even men get into the style,” DeNomme adds, “some even get manicures and pedicures, and they want to feel good too.” Founded in 2006 and located on East Golf Links Road, Headliners Barber Shop takes pride in making men feel good about themselves and their appearance. “Men that I have spoken to about their look and overall perception of themselves is generally the same,” says owner Laron Cook. “Haircuts make them feel more confident, and recreates the person other people close to them have grown to know and admire.” Cook began his skill in the 8th grade and became a licensed barber in 1995. Using clippers and straight razors to create “artistic hair cuts,” Cook can craft free-hand designs such as stars, numbers, your favorite sports teams’ logo, or a personal message. Noting that there’s a big demand on artistic hair cuts, Cook says not only is Headliners Barber Shop set in an environment conducive for all ages, but that “hair speaks loudly about who you are…this holiday season we hope to be filled not just with people who need hair cuts, but people who still appreciate the true value of a great barber.” Agreeing with Cook that a fresh do boosts your confidence, Katrina Coffman, co-owner of BLISS…the Salon for all! says, “It’s important all year long to look and feel good. It’s almost like armor when you go in and get your hair done, fresh makeup put on.” Servicing the traditionalists, avant garde, and those in between, Coffman suggests a relaxing manicure, or specifically, custom acrylics to increase your positive self. “We can customize color to put in the acrylic and you can walk out dry with your very own color,” she says. “You can have any where from your basic pink and white colors, to peach, ivory, and more…and if you use nail polish remover, it doesn’t rub off.” Coffman also recommends a pedicure, one that “should be relaxing,” she says. “Sometimes it’s [the pedicure] about relieving pain or pressure and just being comfortable in your shoes.” Other services the salon provides include facials, waxing, eyelashes, tint and extensions, cutting, coloring, and manicures. Wanting to promote the inside as well as the outside, Coffman adds that BLISS’ staff wants one to enjoy their time while in the salon, but “we want you to feel better after you leave as well.” Attributing to looking and feeling better, BLISS—established February 2005 on North Oracle Road—covers more than just your physical appearance, they talk with you as well, gaining personal, oneon-one customer relationships. “There’s more than just the physical aspect,” Coffman admits, “it [going to a salon] is better than a bartender or a psychologist, we talk to customers while they’re getting stuff done. It’s like a family and we want to keep that family feeling good.” Cutting hair for almost 13 years, Coffman values her customer community and the entire Tucson community and environment. “We feel very strongly about the community and nature,” she says. “We try to help people be aware of the environment as well with natural products.” For hair care, BLISS’ natural product lines include Eufora and Phytologie, and for skincare, Yonka. “We believe in quality,” adds Coffman, “we try to cover everything as healthy as possible.” Like a family, BLISS has “a lot of everybody that comes in,” says Coffman. “We book a ton of guys, moms, teenagers, and little kids…we cover all ages.”


Also establishing familial relationships with clients, Vicki Taylor, cosmetologist with Images SalonSpa of Tucson says, “From head to toe, we make people feel good.” Noting that staffers at Images, on East Grant Road, have had clients for more than 30 years, Taylor suggests any of the SalonSpa’s services to perk up your outer and inner self. “That’s what it’s about,” she says, “making people not only look good, but feel good and educate them.” Images can provide you with haircuts and styles to highlights, body treatments, and makeup. In particular, their Shiatsu body treatment will therapeutically alleviate aching and sore muscles, and give one energy and inner balance. Also offering customers multiple, relaxing “experiences” at a time to help you look and feel better, Gadabout SalonSpas—founded in 1979 with seven locations around town including Gadabout Men, and Salone Gadabout in Alberobello, Bari, Italy—are committed to making their guests feel good. “Each and every service offers a complimentary consultation to ensure the right style, look, color, shape is chosen for you, your lifestyle, and your desires,” says Jana Westerbeke, owner of Gadabout SalonSpas. Noting that “it is all about lashes and lips this season,” Westerbeke suggests dark, long, and full lashes are sure to boost your inner self. “For the ultimate in lashes, use Flirty Lash—an extraordinary product,” she says. “Revitalash is another fabulous product that actually stimulates growth of lashes. When used over time, lashes become thicker and longer.” “Lash extensions will change your life,” adds Westerbeke. “For that special occasion—in less than two hours—lashes are unbelievably natural looking and last until your lashes grow out.” And alongside that perfect lash, lip color will not only brighten your lips, but your smile as well. “There is nothing like lip color to give you the perfect pouty lip…brilliantly creative crimsons and pouty flesh tones snare the spotlight, always undeniably chic,” says Westerbeke. “Sensual in attitude, lips mirror the new mood of the season.” Felisha’s Salon on North Swan Road has been in business for 17 years, offering patrons anything from hair care to permanent makeup and chemical peels. For more than 20 years, owner Maria Felisha Hernandez, has specialized “in everything…from head to toe.” Promoting that looking and feeling your best is all year round, Hernandez believes it’s important to make sure that clients are not only satisfied with their services, but have left feeling better internally as well. “It’s not only a physical thing [getting services done], but also emotional…you’re working with them [customers] on the inside, you’re making them feel good about themselves in the inner and outer.” Noting that “it’s a holiday in my place all year round,” Hernandez suggests a tranquil chemical peel to heighten ones appearance and essence. Using a product called Cosmetics, she says several treatments are offered in the salon for peels, the mildest being a blueberry smoothie peel, or a timeless peel. The blueberry smoothie peel takes a month of treatment, while a timeless peel is fast-acting, with a shorter recovery time and great results. Servicing Tucsonans for more than five years, Tredici Spa & Salon— an Aveda Concept Salon—on West Ina Road, also recommends their “Facial for Radiant Skin, a natural approach to microdermabrasion, customized for all skin types, featuring a special professional product based in Tourmaline, a naturally energizing mineral,” says Gretchan Manzo, owner of Tredici Spa & Salon. Other tranquil Tredici services include massage, back treatments, makeup consultations and applications, manicure and pedicure treatments, waxing, and hair services. With a “warm ambiance and comforting tone,” Tredici Spa and Salon will surely make you feel good on the outside and within.


Agreeing with our previous treat-yourself-destinations, BJ’s

in town. This is like the first of the first and the product is so good.”

Hairstyling owner Jeannie Salazar believes that great service, coupled

With repeat and referral clientele filling the space at the salon,

with personal attention and conversation provide patrons the lift to not

Toledo says that alongside communication, being able to read body

only look better, but feel better.

language is important and adds to the clients’ overall experience at a

Founded 30 years ago on South Pantano Road, BJ’s Hairstyling,

salon. “When you know body language and see the non-verbal

with its southwest flair, has an atmosphere that makes you feel like part

communication, you can see what they [clients] are looking for,” he says,

of the family, “clients are like extended family,” says Salazar.

“they might not say what they want, but you’ll know what they want if

Beginning her career track with BJ’s as the cleaning lady, then as the receptionist, Salazar worked her way up the ranks, finally purchasing the salon in February 2000. “It’s been a lifetime dream,” she says, “really owning a salon.” With stylists helping customers look and feel their best for

you know body language.” Toledo has been studying body language for the past three years. So whether you’re in need for a peaceful and pampering getaway, or just a conversation, let one of our spoil-yourself-destinations make you look and feel better.

approximately 27 years, some starting at the age of 17, BJ’s can

“Anytime you do anything for yourself, it makes you feel better, if

give you a lift, be it a new cut, color, manicure, or perm. “You,

it’s what you want. You know it’s right if it makes you feel good, and if

again, you just feel good, you feel confident, you feel radiance if

you leave not feeling good, it’s not the right service for you. It’s all about

your hair feels good,” says Salazar. “You can wear a simple pair

being uplifted,” says Toledo.

of shorts, but if you’re hair looks good, you have a little spring to your walk that just makes you feel beautiful.” “A pedicure makes you feel good as well,” adds Salazar. “We’re always busy doing the shopping during the holidays and your feet hurt…so getting a pedicure can be very relaxing.” Besides a new hair style or pedicure, Salazar also recommends the

Future Dimension Hair & Nails 7831 E. Wrightstown Rd., Suite 102 | Tucson 520.885.2060

salon’s newest service—massage. “You just sort of melt when you get a massage,” she says. Be it a 15-minute chair massage or a table massage—with massage creams containing aromatherapy, chamomile, lavender, juniper oil, and Vitamin E—stressors during the holidays will fade away. “A lot of men come into the salon for massages, too,” adds Salazar.

Headliners Barber Shop 6330 E. Golf Links Rd., Suite 156 | Tucson 520.747.4323 1858 S. Alvernon Way | Tucson 520.747.4323 | www.headlinersbarbershop.net

Extending to clients excellent services, work, current trends, styles, and personal attention to physical and emotional detail—just as the rest of our elevating spots do— is Hair & Nail Techniques on East Speedway Boulevard. With 32 years of experience, owner Karl Toledo set up his business

BLISS…the Salon 5931 N. Oracle Rd. | Tucson 520.690.9000

20 years ago, with the salon at its current location for 18 years. “People want good quality work and budget a little bit, and that’s where we come into business,” says Toledo. From multi-millionaires to runway models, moms, dads, and kids,

Images SalonSpa of Tucson 5523 E. Grant Rd. 520.296.7979 | www.imagessalonspa.net

Hair & Nail Techniques brings in an array of customers, all of which the salon considers family. The salon also has 10 stylists, four of which have previously owned their own salons. Stating “our forte is excellent, excellent hair styles,” Toledo’s

Gadabout SalonSpas Various locations in Tucson www.gadabout.com

services go beyond hair cutting, coloring, perms, styling—even beyond manicures, pedicures, and waxing. Toledo says there has to be communication. “By getting a new hairstyle, new color or whatever, it’s

Felisha’s Salon 3101 N. Swan Rd., Suite B | Tucson 520.325.0515

automatically going to make you feel good,” he adds. “Especially when you go to an experienced stylist who communicates…that’s good.” After gaining the communication between the “artist, designer, and the client,” says Toledo, “then they [stylist] can give the client what they

Tredici Spa & Salon 4140 W. Ina Rd., Suite 168 | Tucson 520.744.7213

want, and then they’re definitely leaving the shop looking and feeling better.” Suggesting the salon’s newest product line, Nutralove, as a simple way to improve your hair and inner self, Toledo says, “They [clients] can

BJ’s Hairstyling 103 S. Pantano Rd. | Tucson 520.886.1196

pamper themselves with that new shampoo and get a new and current hairstyle and color…when you do something good like that, you’re going to feel good.” Nutralove is a supplement and vitamin company, carrying hair

Hair & Nail Techniques 4825 E. Speedway Blvd. | Tucson 520.881.2800

products that make your do look better and healthier. “Nutralove is a hotselling product in Thailand and is a brand new product being introduced in the United States…the thing that is so cool is that it mixes minerals and vitamins in with shampoo, and you’re mixing it according to your hair,” adds Toledo. “We’re [Hair & Nail Techniques] the only one carrying it here

HOLIDAY 2008

ARIZONA GOURMET LIVING

39


design WITHIN

REACH

BY JENNA CRISOSTOMO

Alongside gift shopping, meal cooking, and occasional gatherings during this holiday season, why not redesign or remodel your home? Sure, it sounds like a lot of work, but with just a little time and effort, adding a touch of style can be easily done to spruce up your homes interior or exterior. Take these designers words for it—if you’re in need of a house lift, their quick tips will leave you sitting, enjoying, or resting in a room that’s uniquely yours. It also makes a welcome holiday gift for yourself that can be all the more enjoyable when those friends and family visit. Established in 1985, Mo’s Gallery & Fine Framing Inc. on East Fort Lowell Road, offers various ways to give your home a little attention. Framing a mirror or re-framing a piece of art can change not only the look of a room, but the feel as well. “There is a huge trend in redoing bathroom mirrors right now,” says Corinne Gaul, Assistant Director for Mo’s Gallery & Fine Framing. “So many of our clients are taking down the plain old plate glass and putting up elegant framed mirrors that tie the room together or really generate that ‘wow’ factor.” Adding light and space to an existing room, says Gaul, mirrors “double your pleasure…strategically placed, they can reflect a beautiful view, a favorite piece of art, or the room.” Gaul also suggests “re-framing,” adding to our list of quick redesign and remodel fixes. “I can’t stress this point enough,” says Gaul. “Re-framing is much more cost-effective than buying new art. Even if the old frame is in good condition, changing the mats on your art can give it new life.” And if you’re an avid art hanger, adds Gaul, Griplock—a cable and rail system, allowing art to be switched around without damaging your wall with hammered nails—is another easy way to re-decorate walls, or change the overall design of a room. “Griplock is a great way to add design flexibility to design options,” she says. “This also minimizes stress for those with brick, masonry walls, or walls with touchy faux finishes. Griplock is installed once and the possibilities are endless!” Specializing in custom framed mirrors, art, conservation framing, consultations, and professional installation and delivery, Mo’s Gallery & Fine Framing believes that building relationships with clients is ideal to creating “something unique, that speaks to them and reflects their own personal taste,” adds Gaul. Agreeing with Gaul, Sarah DeWitt, owner and interior designer of DeWitt Designs on North Sixth Avenue, takes the time to know her clients and establish long-term relationships. “We love our clients and they love us,” says DeWitt. “We are here to take care of all the details, just for you!” Focusing on the details—architectural details, colors,

bathrooms,

furnishing like bed linens, flooring, lighting, furniture, window treatments, and more—DeWitt says, “We approach the entire room or

40

ARIZONA GOURMET LIVING

HOLIDAY 2008


project and coordinate all aspects not just single items.” For the interior, DeWitt advises that simple reupholstered accent chairs, trendy new lamps, bed linens, or an array of accessories are easy design tips. DeWitt Designs has two showrooms, one in Sioux Falls, S.D., and Tucson. Just as art, mirrors, and design pieces are easy ways to upgrade your home, don’t forget about the floors. In business for more than 10 years on East Broadway Boulevard and East Ina Road, Southern Mill Carpet and Tile sells and installs carpet, tile, wood, vinyl, and laminate flooring. With an initial goal to help clients find flooring fit to their personal needs and interests, Gary Lynn, showroom manager for Southern Mill Carpet and Tile says, “We take into account the rooms use, existing furnishings [both style and color], lighting conditions, and of course, the

entry, a powder room, or a niche.” Alternate color palettes to

customer’s style and color preferences.”

incorporate into your redesign include chair pads for interior and

Lynn notes that numerous new floor products have emerged, with

exterior, pillows, table runners, side panels for windows, adds

the category and selection of tile expanding. “New carpet fibers that are

Mooney, “that infuse fresh color and theme into a dull, tired area.”

inherently stain resistant [Smartstrand by Dupont] are now available,” he

For landscaping, plants or “arrangements of succulents,”

says. “Laminates and hardwood flooring are popular easy maintenance

says Mooney, “can be art in themselves.” She suggests that by

floors. Vinyl is making a strong resurgence in the way of wood look

adding “greens, plants, trees, you are helping your environment

planks. The customer can now choose a floor that is extremely easy to

both for visual and shade, and cleaning the air.”

maintain as well as being decorative and highly fashionable.” As “good do-it-yourself projects,” vinyl planks and laminate flooring will certainly give your home an up in style. “Flooring can be the focal point of any room design, or it can be the touch that ties all the decorating elements together,” adds Lynn. “New flooring can give a house that ‘new’ feeling.”

“Succulents and cactus are my favorite because if I have a pot large enough, I can continue to add specimens to make a collage,” she adds. Beyond color and landscape, lighting can create a different mood and atmosphere. “You can develop it [lighting] over time starting from the outside in,” says Mooney. “Landscape lighting is key and very

Rug Décor of Tucson on North Oracle Road also supplies a quick

dramatic. For the do-it-yourselfers, there are a lot of products

flooring option that can be used to combine all design elements, finishing

available from simple rope lighting for decks and coffered ceilings

a room, or entire home.

and plant shelves to twinkle lights everywhere, to larger, more

Opened in May, the locally owned and franchised Rug Décor, offers patrons an assortment of rugs. Decorated with shagged rugs, intricately designed motifs, bright- and deep-colored rugs, and elaborate patterned

planned projects using up light, down light, solar light.” Taking the time to redesign or remodel your home can be easily completed—be it interior or exterior touches on your home.

designs, the store is not your traditional floor-furnisher. Area rugs consist

“Design is very important for everyone,” adds Mooney.

of hand-knotted to hand-tufted rugs, machine-made to special order

“Everyday you should wake up and enjoy your home or space,

rugs, and you can even design your own rug with colors specific to your

whether it is big or small, it is important to have your surroundings

home’s interior setup.

pleasing to you from the little things to the total picture.”

“What’s unique about the store is that even though there’s just one

Mo’s Gallery & Fine Framing Inc.

product, there’s such a variety that we can offer to every type of person,

3650 E. Fort Lowell Rd. | Tucson

their needs,” says Nikki Sharp, co-owner of Rug Décor of Tucson.

520.795.8226 | www.mosgallery.com

“There’s a rug for every room of the house.” Considering area rugs as “artwork for the floor,” Sharp says a single rug can “put the whole room together, complete the picture.” Moving into color, lighting, and landscaping, Pamela Cole, owner of Cole Interiors on East Camino Principal, says, “Color is usually an economical and easy fix. Thoughtful color choices and treatments for

DeWitt Designs 415 N. 6th Ave. | Tucson 520.622.1326 | www.dewittdesignsinc.com Southern Mill Carpet and Tile 8624 E. Broadway Blvd. | Tucson

interior and exterior walls can often refresh and completely change an

520.885.7374

environment.” Adding a new wall color can also “eliminate the ‘we need

3773 E. Ina Rd. | Marana

new furniture’ syndrome,” she adds.

520.744.5625 | www.southernmillflooring.com

But paying attention to the outside of your home is just as important as redesigning or remodeling the interior. “Well chosen plants and periodic landscape maintenance for the exterior of your home is another easy fix,” says Cole. “It’s the first introduction a guest receives before entering your home, and it sets the stage for interior impressions.” Interior Designer and owner of Designlines Interior Design

Rug Décor of Tucson 7607 N. Oracle Rd. | Oro Valley 520.219.1129 | www.rugdecor.com Cole Interiors, LLC 6791 E. Camino Principal | Tucson 520.327.5151

Inc., Patricia Mooney also notes that color and landscaping are easy redesign fixes. “Gotta love it [color] because it is not

Designlines Interior Designs Inc.

expensive and if you don’t like it, you can paint over it,” she says.

2080 N. Craycroft Rd. | Tucson

“Just small areas can help to freshen an exterior archway, an

520.885.9577

HOLIDAY 2008

ARIZONA GOURMET LIVING

41


ATTRACTIVE

SPECIALS Tucson’s best culinary destinations rarely take a holiday

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ARIZONA GOURMET LIVING

HOLIDAY 2008


We here at Arizona Gourmet Living know as well as you do that

Throughout the Season

between the preparing of holiday feasts, wrapping gifts,

First up on the list—holiday treats...at HiFalutin, there’s nothing

welcoming out-of-town guests, and decking the halls, there's

more special than the restaurant's carefully crafted pies, and

often little or no time to enjoy the true joys of the season.

throughout the season, they are trumpeting the return of

With that in mind, we bring you a collection of goodies from the

luscious Homemade Pecan Pie and Homemade Pumpkin Pie to

Old Pueblo’s culinary community—a selection of wonderful holiday

the menu. The pies are baked fresh daily in HiFalutin’s ranch

specials and special events from area restaurants that we hope will

house kitchen using locally grown pecans, their tried-and-true

not only help you rediscover the wonderful tastes of the town, but

family recipes. Also new to the menu for the holidays is Chef

also hopefully relax and get away from the stressors of the holiday

Tony Martinez’s Almond Albacore Tuna Salad – a delicious

season. Be thankful for the rich culinary diversity in Tucson!

combination of delicate albacore tuna and thinly sliced almonds over fresh mixed greens and plump tomato wedges – as well as

Thanksgiving

the Chicken BLT Salad with moist grilled chicken breast, crisp

While much of Tucson’s culinary landscape closes for the

bacon, and fresh tomato that is lightly tossed in ranch dressing

feasting holiday, the bounty at JW Marriott Starr Pass is near-

and served over mixed greens.

limitless with the daylong Signature Thanksgiving Celebration

Over at jaxKITCHEN, the holidays are a perfect time to

that includes a traditional Thanksgiving buffet from 11 A.M. to 8

reintroduce the restaurant’s “comfort food” movement. Nothing

P.M., as well as an opportunity to try out new Thanksgiving

is more comfortable than winter in Tucson, and jax is featuring

favorites at Primo. There, a three-course, five choice menu

a variety of dishes that will be centered around braising meats,

featuring Melissa Kelly's fresh authentic Mediterranean cuisine is

curing fish, and pickling vegetables. A few samples include Maple

sure to delight and surprise. Finally, for patrons looking to keep

Leaf Duck Cassoulet with White beans, Braised Chicken Coq Au

their Thanksgiving feasts around the family dinner table at

Vin, Short Rib Osso Bucco with root vegetables, and others.

home, the Catalina Steakhouse at the hotel is offering an all-

Takeout options for your major holiday meals, as well as

encompassing take-home feast for four or eight people, as well

those smaller nights in between, are also well served by area

as wine and champagne specials on a first-come, first-served

restaurants this time of year. No less than 15 major local

basis. Reservations for all events (and early ordering for take-

restaurants offer holiday meal preparations in advance—we

home treats) is highly recommended.

recommend that wherever you end up, you consider the vast selection of to-go bottles of Champagne from elle, a Wine Country

Christmas

Restaurant, as well as exquisite full meal offerings from the

There are Christmas Eve and Christmas Day celebrations all

personal chefs at Chef Chic. elle is also planning to host a one-of-

across the Old Pueblo, but truly one of the highlights is the

a-kind caviar and Champaign tasting in December, so be sure to

annual food and festivities at the Hilton El Conquistador. This

contact the restaurant for more details as they become available.

year, the hotel is hosting Santa Claus himself on Dec. 17 for a one-of-a-kind Christmas breakfast event that includes world-

So, whether you’re looking to explore new holiday traditions

class food and fun for your little ones, as well as the return of

while dining out, or bring some of the Old Pueblo’s culinary

the Christmas Eve and Christmas Day brunches at La Vista

classics to your own dinner table this holiday season, be sure to

Restaurant that will not disappoint.

enjoy these wonderful local favorites and as always—have a

For a more reserved and elegant affair, leaving the

wonderful, safe, and happy holiday!

Christmas dinner cooking to Dos Locos Restaurant and be wowed by a first course of Butternut Squash Bisque with Spiced Crab & Lobster, second course of Roasted Tenderloin with a Chipotle Boniato Puree, Caramelized Cippolini's, Haricots Verts and Aged Balsamic Demi, and a third course of sinful Peppermint Cheese Cake

with

an

Eggnog

Milkshake

&

Brandied

Chocolate.

Reservations for these and other Hilton El Conquistador events fill up extremely fast, so be sure to sign-up soon! New Year’s Celebrating at Jonathan’s Cork is a New Year's tradition as much as champagne and resolutions. To help ring in the new year, Chef/owner Jonathan Landeen is once again offering up a scrumptious Surf n’ Turf New Year’s Eve dinner, along with the likely return of their Veal Chop with a three mushroom demiglaze. And as always, the nearly never-ending dessert tray will be available to indulge prior to making your weight loss resolutions (and to test the immediate willpower of those same folks after the ball drops!). Also at JW Marriott Starr Pass, Catalina hosts the New Year's Cowboy Celebration with sumptuous three-course meal, live music and Champagne on the Salud patio, fireworks on the terrace, and a special dinner gala at Primo that will feature select food and drink selections designed to help you toast the New Year in style!

HOLIDAY 2008

ARIZONA GOURMET LIVING

43


HOLIDAY

08

GIFT GUIDE

Need help finding the right gift? If so, check out Arizona Gourmet Living’s holiday gift ideas.

Begin with exquisite Godiva Chocolate and move through a variety of delightful spirits, only to conclude with a superb state-of-the-art beverage machine. Happy shopping!

CHILL & SERVE WINE IN ELEGANT STYLE Two bottles of wine stay chilled and elegantly presented

in

this

formal-style

cooler.

Handcrafted of solid brass and copper, it has a roomy reservoir that hides ice while keeping it at the perfect chilling level. Service tray (included) protects surfaces from moisture. $129

TASSIMO BREWER BY BOSCH The Tassimo Brewer by Bosch is a simple and fully automatic operation with the one-touch button and integrated LED user interface. It delivers beverages in less than 60 seconds. Bosch’s exclusive and energy efficient flow-through water heater ensures that there is virtually no pre-heat time and less waiting time between drinks, since it only heats the water needed per beverage The 67-ounce, larger capacity water tank is easily removed and requires less refilling between uses while the sleek, new, and

GODIVA LIMITED EDITION

space-efficient design makes it the perfect complement to any

EUROPEAN DESSERT TRUFFLES

household. All that and it is easy to clean as well! $139

Reward your hostess this holiday with a tour of Europe’s finest patisseries. This

www.boschappliances.com

exclusive line, available for a limited time only, allows you to indulge your sweet tooth and select your favorite dessert from CHIVAS REGAL 25-YEAR-OLD Chivas Regal 25-year-old makes the perfect luxury gift for the whisky lovers in your life; it offers a complex palate that extends to a luxuriously rounded finish, clearly setting the new standard for luxury whiskies. Each bottle is individually numbered, presented in an opulent ready-to-gift box, and is available at limited retailers nationwide. $300 www.bevmo.com

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ARIZONA GOURMET LIVING

HOLIDAY 2008

the

best

of

confection.

European

Godiva

pastry

has

and

masterfully

reinterpreted six desserts as decadent Godiva

truffles—Lemon

Chiffon

Cake,

Caramelized Apple Tarte, Crème Brûlée, Chocolate Soufflé, Bananas Foster, and Black Forest Torte. Gift boxes are available in six-piece ($15), 12-piece ($25), and 24piece ($50) packages, Godiva Boutiques Nationwide, and Specialty Retailers. www.godiva.com


THE GODIVA ULTIMATE COLLECTION This holiday season explore the ultimate

DON’T BREAK THE BOTTLE

chocolate luxury from Godiva. The

Pour your friends a stiff

features the finest selection

measure of mischief with

of signature Godiva

our

chocolates, truffles,

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HOLIDAY 2008

ARIZONA GOURMET LIVING

45


GREAT RECIPES OF ARIZONA BEEF TAMALES

DAY-BOAT SCALLOPS

By Chef Ruben Contreras

(Duck prosciutto wrapped with a port and fig glacé)

Las Cazuelitas de Tucson

By Chef Greg Zanotti The Grill at Hacienda Del Sol | Tucson

2 pounds prepared masa for tamales 1 pound prepared red chili beef

4 ounces duck prosciutto, thinly sliced

1 potato, sliced in 12 strips

8-10 scallops

1 small can of jalapeños, sliced

2 quarts port wine

1 package cornhusk

1

1 cup red chili sauce

2 heads frisée lettuce

1

⁄2 Tbsp baking powder

Olive oil to taste

1 pound lard

Salt and pepper to taste

⁄2 cup dried figs

Salt to taste First pour the port and the figs into a pot and reduce at medium Put cornhusks in water. Smooth out the lard. Add masa, cup of

heat until consistency can coat the back of a spoon. Meanwhile,

red chili, 2 Tbsp of salt, 1⁄2 Tbsp of baking powder. Mix everything

wrap the prosciutto around each scallop covering their sides.

together very well. To see if it’s ready, grab a cup of water and

Back to the reduction, strain the figs from the sauce and season

throw a tablespoon of masa on top—if it floats, it means it’s

with salt and pepper. Set aside. Now, season the scallops with

done. Take cornhusk and add masa to it enough to make one

salt and pepper and grill for three minutes on each side. Set

tamale. Repeat for remaining 11. Add beef to the center of the

aside to rest for one minute. Next, toss the frisée in olive oil and

tamale. Add one piece of potato and one strip of jalapeño to the

fresh ground black pepper. Drizzle sauce around plate with a

center. Then roll the tamale up in a round or squared shape. Tie

spoon, place scallops in center of plate next to a small bed of the

it up if round with cornhusk, folded right if squared. Put tamales

tossed frisée. Serves 4.

in a double boiler and steam them for 45 minutes to an hour. Serve with your favorite side dishes. Serves 6 to 12.

JACK’S GREEN CHILI CHICKEN SOUP By Chef Jack Ahern Ric’s Café | Tucson 2 red onions 2 red bell peppers, roasted and seeded 2 Anaheim peppers, roasted and seeded 2 green bell peppers, roasted and seeded 4 medium chicken breasts, fat and gristle removed 6 cups chicken stock 1 cup heavy cream, or 2% milk ⁄2 pound butter

1

⁄2 cup all purpose flour

1

Salt and pepper to taste NASU AGEDASHI On a barbecue grill, place the Anaheim peppers and bell

By Chef Jun Arai

peppers. You want to turn the skin black on all sides. Place

Ginza Sushi & Izakaya | Tucson

peppers in a brown paper bag and seal. Let peppers cool for 20 minutes. Season cleaned chicken with salt and pepper.

2 Japanese eggplant (You can substitute the eggplant for tofu. If

Spray chicken with non-stick spray. Cook chickens on a grill

doing so, remove excess moisture with paper towel before frying

until cooked through. Place chicken in refrigerator to cool.

and coat with flour.)

Clean peppers in running water and peel off charred

1 cup bonito broth

skin. When clean, pull seed pod out and shake extra seeds

4 Tbsp soy sauce

out. Carefully dice peppers and onions. Place in pot with 1⁄2

4 Tbsp mirin

pound butter. Sauté until tender.

green onions, thinly sliced

While peppers are cooking, cut chicken into bite-sized squares. When vegetables are tender, sprinkle 1⁄2 cup of all

⁄2 tsp fresh ginger, ground

1

1 Tbsp daikon, ground

purpose flour a little at a time so you do not have any lumps develop. When all flour has been added, pour chicken stock and

Mix bonito broth, soy sauce, and mirin, and then set aside. Cut

cream or milk in, and bring to a boil. When soup boils, turn heat

eggplant into bite-sized pieces and deep fry 2 to 3 minutes until

down to a simmer, continue to stir until soup is slightly

golden. Arrange in a bowl, top with daikon, ginger, and green

thickened. Add diced chicken. Add salt and pepper to taste.

onions. Drizzle the broth mixture over and serve. Serves 2.

Serves 8 to 10.

46

ARIZONA GOURMET LIVING

HOLIDAY 2008


GREAT RECIPES OF ARIZONA SEARED BEEF TENDERLOIN WITH WILD MUSHROOMS

LATKES

By Chef Janos Wilder

By Chef Doug Levy

Janos | Tucson

Feast | Tucson

2 portions beef tenderloin (7 ounces each), trimmed

1 pound russet potatoes

2 ounces canola or grapeseed oil

1

3 ounces raw butter

1 large egg, lightly beaten

⁄2 cup onion, finely chopped

2 stems of fresh thyme

1

6 ounces foraged or domesticated exotic mushroom

2 Tbsp fresh parsley, finely chopped

1 tsp chives, freshly chopped

1

1 tsp garlic, freshly chopped

Pepper to taste

⁄2 tsp kosher salt ⁄2 cup olive oil for frying

1 Tbsp shallots, freshly chopped 3 ounces red wine

Preheat oven to 200 degrees. Peel potatoes and coarsely

2 Tbsp brandy

grate by hand, transferring to a large bowl of cold water as

Salt and freshly ground pepper to taste

grated. Soak potatoes 2 to 3 minutes, then drain well in a colander. In a dry kitchen towel, wring out as much liquid as

Heat oil in heavy sauté pan. Salt and pepper the meat,

possible. Place the potatoes in a bowl and stir in the

sear until well browned on one side. Turn the meat, add

remaining ingredients. Remove a 1⁄4 of the mixture and puree

butter and thyme. Sear the other side constantly basting the

it. Mix it back into the remaining 3⁄4 of mixture.

meat and finish in oven to desired temperature. Deglaze the

Heat a 12-inch pan with 1⁄4 cup of the olive oil in it

pan with red wine, scraping up the fond. Add the mushrooms

to medium high. Do not allow the oil to smoke. Spoon the

and more oil as needed. After 2 or 3 minutes add the shallots

batter into the pan 1⁄8 cup at a time to make small pancakes,

and garlic and stir well. Flame with the brandy and burn off

spreading them out with a spoon or fork. Reduce heat to

the alcohol. Sprinkle in the chives and serve over the

medium and allow the pancakes to set on the underside,

tenderloin. Serves 2.

about 3 minutes. Turn and cook until the other side is crisp, about 3 to 5 more minutes. Drain on a rack or paper towels and hold in a 200 degree oven until ready to serve.

TURKEY SECA BURRITO

Serves 8 to 10.

By Chef Jonathan Landeen Jonathan’s Cork | Tucson 1 1⁄2 pounds of leftover Thanksgiving turkey

SAVORY ROASTED SWEET POTATO GRATIN

1

⁄2 cup of strong turkey stock

By Executive Chef Jim Murphy

1 large onion, julienne

Bluefin and Kingfisher | Tucson

1 1⁄2 cup of julienne green chilies, fresh or canned 1 cup of tomatoes, peeled, seeded, and chopped

5 pounds New Jersey Red “sweets” Potatoes ⁄2 cup basil pesto

1

1

1 cup shredded cheddar cheese

1

Salt and pepper to taste

1 tsp salt and pepper, more or less

⁄4 cup of cooking oil

⁄2 cup Asiago cheese

2 ounces extra virgin olive oil Shred turkey meat and place in an oven proof tray in a single layer. Bake at 350 degrees turning meat until dry. Sauté the

Preheat oven to 350 degrees. Place potatoes on a baking sheet

onions first, then add green chilis and tomatoes. Cook together

and lightly coat them with oil and salt and pepper. Bake for 40

until the onions are soft. Fold in the turkey and heat through.

to 50 minutes. Remove, split, and slightly cool them. Scoop out

Taste for salt and pepper, then roll in flour tortilla with cheese.

into a mixer. Add salt and pepper, olive oil, and mix to

Serve with chopped cabbage, salsa, cheese, guacamole, or your

incorporate. Place in appropriate sized baking dish, and smooth

favorite side dish. Yields 4-6 burritos.

out the top, coat with pesto, and sprinkle cheese evenly over the top. Bake covered at 325 degrees for 30 to 40 minutes. Serve immediately. For Basil Pesto 2 cups basil, picked and washed ⁄2 cup pine nuts

1

⁄2 cup parmesan, grated (Asiago would suffice)

1

1 cup olive oil ⁄2 ounce lemon juice

1

Salt and pepper to taste Place all in food processor, and pulse until basil is finely chopped, and all mixed together. Serves 6 to 8.

HOLIDAY 2008

ARIZONA GOURMET LIVING

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FALL 2008

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Arizona Gourmet Living • Holiday 2008