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Holiday • 2011 contents food & wine 5 HOLIDAY HOT SPOTS 10 THE SEASON FOR GOLD 12 H O M E M A D E B A R B E Q U E 14 GET SERIOUS ABOUT EATING HEALTHY 20 ON THE VINE Holiday wines under $20 from wine expert Jeanne Christie

the finer things 27 A SOUTHWEST NUTCRACKER 30 LAVISH HOLIDAYS GIFTS

at home 34 WOW THE NEIGHBORHOOD Suggestions on lighting your home

38 COOKBOOKS FOR CHRISTMAS 40 GIFTS FOR THE GOURMET CHEF

body beautiful 46 INDULGE YOURSELF Top 12 Massage Treatments

48 BEAUTY SERVICES From head to to toe at Xanadu & Mena’s Aesthetics

escape ‘n explore 54 FOR THE THRILL OF TRYING El Tour de Tucson

58 ZOO LIGHTS Reid Park Zoo’s holiday tradition

in every issue 4

From the Editor

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Events Calendar

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Great Recipes of Arizona Arizona Gourmet Living

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from the editor

From the

Editor

It seems as if 2011 just started, and yet here we are in the holiday season once more. The east coast already has snow, but here in Tucson, we are still enjoying lovely warm days and cool evenings. It’s the best time of year! In this issue, we’ve highlighted a few excellent places to dine during the holidays, as well as where to shop in town and online. Jeanne Christie has once again given us an informative and enjoyable column on wines, focusing on holiday wines under $20. We’ve put together some information on holiday lights that you can use as you plan decorations for your home or office; and we have the details for Zoo Lights, an annual holiday extravaganza of lights (and Santa) at Reid Park Zoo. To round off the holiday aspect of this issue, make plans to attend Tucson Regional Ballet’s annual A Southwest Nutcracker, Tchaikovsky’s ballet set in Tucson in the 1880s. This unique production of the famous holiday ballet is a must-see. Check out the interesting information on sustainable farms in Arizona—it’s quite the eye-opener in terms of where to get healthy ingredients for your gourmet meals. We’ve also highlighted Tucson’s own El Tour de Tucson. Now in its 29th year, this biking fundraiser is known far beyond the Old Pueblo, drawing in biking enthusiasts from across the globe. It’s going to be a busy holiday season! Enjoy!

LEE M. OSER JR. Editor In Chief LORRIE BAUMANN Editorial Director

KARRIE WELBORN Senior Editor

ROCELLE ARAGON LORRIE BROWNSTONE DIRK DEPPEY A.J. FLICK Associate Editors

JEANNE CHRISTIE Wine Editor

VALERIE WILSON Art Director

YASMINE BROWN Graphic Designer

SELENE PINUELAS

Karrie Welborn, Senior Editor azgl@oser.com

Traffic Manager

MARTÍN EZRRÉ 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 2011. All rights reserved. Executive and editorial offices located at: 1877 N. Kolb Road, Tucson, AZ 85715 T 520.721.1300, F 520.721.6300 www.oser.com 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.

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food & wine

Holiday

Hot Spots

As we head into the holiday season, we have some suggestions for fantastic dining and gift buying. Start out the season by stopping by A Fine Line Gift, Home & Stationery Boutique. There are gifts galore as well as elegant cards and invitations. Once you have browsed the boutique, try one of the wonderful restaurants showcased in the article.

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food & wine

Sous Chef Catering When you are planning your holiday parties this season, plan on Sous Chef Catering. Helping businesses and families prepare events for 25 years, Sous Chef Catering has exactly what you need, even if you are not sure what it is you want to do! With a suggestion book of ideas and a personal consultation, you are sure to have the best party yet! If you do know exactly what you want, the staff at Sous Chef will help make it a reality. Sous Chef will expedite finding servers and bartenders for you, and they can even handle your floral arrangements. Distinctive and delightful, Sous Chef will make your party the best of the season. 1845 E. Glenn Street • Tucson 520.881.7066 • www.souschefcatering.com

Sweet Things Cupcake Shoppe Sweet Things Cupcake Shoppe opened in August 2010 at the Foothills Mall (northside by Sally’s Beauty Supply). Locally owned and operated by Alisa Crisp, she and her staff bake and frost daily on site, offering 20 unique flavors of gourmet cupcakes along with homemade lemon bars, brownies, cookies and muffins. Perfect for holiday parties and weddings! Sweet Things Cupcake Shoppe is known for making more cupcakes when they run out—instead of closing early! Open Sunday through Thursday from 11 a.m.-7 p.m. and Friday and Saturday from 10 a.m.-8 p.m. 7475 N. La Cholla Blvd., Suite 414 • Tucson 520.742.2253 • www.sweetthingscupcakeshoppe.com

A Fine Line Gift, Home & Stationery Boutique Although wedding and social invitations are A Fine Line’s specialty, it has become known as the best place in Tucson to buy a special card, unique gift, seasonal décor or home accent. Cards and gifts don’t need to be expensive, but they should be thoughtful and AFL’s associates will help you find the perfect card and gift for each situation. Come to A Fine Line throughout the holiday season for decorating, entertaining and unique gift-giving ideas, event and mini-seminar information. Subscribe to AFL’s email blog to check out all the possibilities in November and December 2011. Let A Fine Line help you add a touch of festivity to your party or home with seasonal décor and ideas. AFL offers in-home consultations. Call for details. AFL is open Tuesday to Friday from 10 a.m.-5 p.m. and Saturday from 10 a.m.-3 p.m. Don’t miss the following holiday events sponsored by AFL November 10—Holiday Open House & Evening Soiree at A Fine Line. A celebration of AFL’s 2nd Anniversary. Enjoy an evening of Champagne, Caviar & Chocolate during the open house 10 a.m.7 p.m. Enjoy a special jewelry trunk show by Scottsdale Jewelry

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Designer, Karen Sugarman from 4:30 p.m.-6:30 p.m. November 13—A Fine Line will have a spectacular tablescape at the 16th Annual Sensational Settings charity event benefiting St. Luke’s Home. A Fine Line, along with top designers from all over the city, will be participating from 11 a.m.-3:30 p.m. at the Tucson Jewish Community Center. Tickets are available in advance or at the door. For more information visit www.stlukeshometucson.org 6538 E. Tanque Verde Road, Suite 180 • Tucson 520.721.2500 • www.afineline-tucson.com


food & wine

Le Bon Gâteau Ever yearn for the talent to create a magazine-cover cookie house for the holiday season? Le Bon Gâteau sells kits that will provide you with the materials to create a unique house to complete your holiday décor. The basic kits contain the materials to make a sample house, and then you can add upgrades like a porch or Christmas decorations to make your unique cookie house. If you don’t have the confidence, the space, the equipment, or the uninterrupted time to make your cookie house at home, you can assemble your house at Le Bon Gâteau, where Owner and Cake Designer Maribel Cervantes has workspace, advice and extra goodies to trim your house. You may come and work on your cookie house at Le Bon Gâteau at any time during the shop’s regular business hours. No appointment is necessary. “We have all the supplies and materials here, so you don’t have to worry about making a mess or running out of something you need,” Cervantes said. Le Bon Gâteau is open Monday through Saturday from 10 a.m.-6 p.m. 4695 N. Oracle Road, Suite 105 • Tucson 520.624.4504

Los Portales Come to Los Portales for the holidays! In November, there will be delicious chef ’s specials and your first margarita is only one dollar! Because November is also the restaurant’s fourth anniversary— November 17th to be exact—on that day, as a celebration and thank you to Tucson, everything will be 50 percent off. From 6:30 p.m.-8:30 p.m., Fridays and Saturdays, Serenata plays for your pleasure. Don’t miss the Sunday buffet! Remember, Los Portales has banquet rooms for your special holiday events. 2615 S. 6th Ave • Tucson 520.889.1170 • www.losportalestucson.com

Green Things Holiday Poinsettias Green Things has more than 20,000 poinsettias, which are available not only to the general public, but for churches, resorts, country clubs and businesses throughout the holiday season. Stop by Green Things before Thanksgiving to view (and take home!) poinsettias in pink, red, white and more. They are all grown right here in Tucson. Don’t miss this year’s crop! 3235 E. Allen Road • Tucson 520.299.9471 • www.greenthingsaz.com

Dolce Vita Italian Restaurant Planning a holiday party? If you are, Tucson’s Dolce Vita Italian Restaurant is the place for you. Dolce Vita will cater parties for up to 40 guests and make your holiday party special, but be sure to book early! Located on the northwest corner of Broadway Boulevard and Pantano Road, this family-owned and operated restaurant is a pleasure to visit. If there is no party to plan, stop by on Christmas Eve for a wonderful holiday meal. Dolce Vita has been providing excellent Italian food for more than 34 years to couples, families and groups. Check out the daily specials and check in for the holiday delights. Throughout the year, pizza, pasta, soups, salads, subs and seafood are on the menu, cooked in traditional Italian style. Bring the whole family; there’s always a special children’s menu. Follow dinner (or even lunch!) with a delicious tiramisu—the perfect ending to any Italian meal. Dolce Vita is open Monday though Friday from 11:30 a.m.10 p.m., weekends and holidays from 4 p.m.-10 p.m. Gift certificates are available, so share the delight with your friends. 7895 E. Broadway Blvd • Tucson 520.298.3700 • www.dolcevitaarizona.com


food & wine

The Onyx Room If you’re looking for a place this year that you haven’t been to during the holidays, try The Onyx Room. This will be its first holiday season in Tucson. Opening in April 2011 to rave reviews, The Onyx Room is the place to go for southern “soul” food. There’s live music, guest disc jockeys, discounts for military personnel and college students and great R&B music piped in while you dine. A family-run business, this elegant restaurant has a stunning pianokeyboard-like bar counter and shiny black-and-white decorative tables including one with an image of Louis Armstrong and another with an image of Sarah Vaughn. 106 W. Drachman • Tucson 520.620.ONYX (6699) • www.theonyxroom.net

Rosa’s Mexican Food In business since 1970, Rosa’s Mexican Food has long been a go-to spot for great Mexican food in Tucson. Its salsa has been voted Best Salsa numerous times by Tucson Weekly in its Best in Tucson awards. They only use Hornitos tequila in their margaritas, which go great with their tasty homemade enchiladas, tacos, chimichangas and flautas. Their shrimp, chicken and beef fajitas are some of the finest in Tucson. The fabulous chile rellenos and green corn tamales are many people’s favorites as well. Vegetarian options are also available. Begin the meal with a tasty appetizer, maybe the popular cheese crisps topped with the works—machaca, green chile, tomato and onion. Then for dessert, try the popular sopapilla, topped with whip cream, cinnamon and honey. Rosa’s Mexican Food is open from 11 a.m.-10 p.m., seven days a week, on the southwest corner of Fort Lowell Road and Campbell Avenue. 1750 E. Fort Lowell Road, Suite 164 • Tucson 520.325.0362 • www.rosasmexicanfoodaz.com

La Mesa Tortillas La Mesa Tortillas has been a Tucson favorite for fresh, handmade flour tortillas since 1996. The Aguilar Family’s original eastside location at Broadway Blvd. and Pantano Road is still going strong, with the addition of Pima and Alvernon roads, and Grant and Silverbell roads. The aroma of fresh tortillas cooking on the griddle often takes customers back to childhood memories of “Nana’s kitchen.” Lunch time favorites like green chili or red chili beef, as well as chicken quesadillas are enjoyed by all. Some of the family recipes have been voted top picks by Tucson Lifestyle and Tucson Weekly. La Mesa Tortillas strives to provide its customers with a variety of tortillas. The restaurant has become well known for its Jalapeno Tortillas and Wheat Tortillas. Both are great for adding a new twist to some of your favorite dishes. Tortillas aren’t the only specialty. Tamale options include red chili beef, red chili pork, red chili chicken, green corn, and available soon, a veggie tamale just in time for the holidays. Order early to reserve your favorites. Make holiday entertaining easy by serving La Mesa Tortillas food, tamales and tortillas to your guests. La Mesa also offers ready-to-spread prepared masa if you want to make tamales with your own signature filling. “That’s 8

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super-popular for the holidays,” says La Mesa Tortillas Owner/Operator Geri Aguilar of the ready-prepared masa. La Mesa’s red chile tamale products sell for $8 per half-dozen. Green corn tamales sell for $8.50 per half-dozen. All are freezable. Place your order now and pick them up when you're ready. La Mesa Tortillas will be open 9 a.m.-11:30 a.m. only Christmas Eve for tamale pickups. 7823 E. Broadway Blvd • Tucson 520.298.5966 • www.lamesatortillas.com


food & wine

season

the

for

GOLD

By Rocelle Aragon

Executive Chef James Wallace creates deluxe comfort food for the season

When the air turns chilly, it’s the perfect time for robust flavors. It’s also the season for GOLD, the fine-dining restaurant at Tucson’s boutique resort Westward Look, to reopen after its annual hiatus. For fall 2011, Executive Chef James Wallace has created a menu of witty takes on comfort food. French toast, a short stack, eggs benedict. Why, there’s even mac-n-cheese and crab cakes. But if you think you’ll be settling in for food you’ve had before, think again. GOLD’s mac-n-cheese features tender gnocchi in a white truffle-parmesan cream sauce, with roasted tomatoes and smoked free-range chicken breast. The Short Stack is a satisfying balance indeed, but not of pancakes: it’s a pan-roasted petit filet, seared ahi and scallops, along with sweet cream mashed Yukon potatoes and smoked tomato butter, all topped with a red wine demiglace. Appetizers include a roasted beet and goat cheese, and sauteed shrimp and mango on a jicama salad. The restaurant also has fine local-food credentials. The duck breast, salmon and pork loin for the bacon are cured and smoked in-house, with the salmon smoked in pineapple bran. Whenever possible, greens are literally locally grown—at the resort’s own popular Chef ’s Garden. So is this comfort food? While the combinations are not exactly familiar, GOLD’s autumn selection creates a definite glow of well-being. Savoring the flavors, sipping a well-chosen wine and surveying Tucson’s lights from GOLD’s terrace, time is well spent and the world and its imperfections seem far away. So yes, comfort food it is. 245 East Ina Road • Tucson 800.722.2500 • www.westwardlook.com/restaurant/gold Top: The coast comes to the desert: Dungeness Crab and potato cake, with sprout slaw and smoked chile remoulade. Middle: Smoke-roasted duck breast with pineapple-kumquat chutney and griddled green chile cornbread––Wallace’s inspired riff on a childhood breakfast of French toast with bacon and maple syrup. Bottom: Scallop “benedict” updates the brunch classic with dayboat scallops, butter-braised asparagus and braised Swiss chard with house-made loin bacon, all topped with crab hollandaise.

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profiles

R & R

B A R - B - Q U E

homemade

barbeque By Lorrie Brownstone

If you happen to walk by R&R Bar-B-Que Company Inc. on the east side of town and see that the restaurant has closed early, don’t assume it’s because business is slow. Actually, it’s just the opposite: the company is too busy to keep open. That’s because owner and president Robert Ramos and his crew are either out at a big catering job, working a wedding, or perhaps delivering lunches to thousands of Tucson kids. And if you are also thinking, “R&R sounds great, but I don’t like that kind of food,” it’s time again to re-evaluate. R&R BBQ offers a plethora of plentiful cuisine such as Italian and Mexican. The company can even cater your vegan event, plan a breakfast for you, send a personal chef to your home, or, for those too busy to think about the kitchen, plan and cook an entire week’s worth of food for you—and deliver it! “We want the people to know what we offer,” said Ramos, 44. “We can offer meals for everyone and everybody. We will even shop for you and prepare your meals for the week. We will even grill your food for you on site.” Of course, Ramos is not discouraging patrons from dropping by his store and picking up some of his famous pulled pork or brisket and potato salad, which is all made at the store, including the homemade bread. But that’s not the way his successful business started. In fact, this former Sunnyside High School student had a lot of different jobs spanning the past couple of decades. Many were successful, such as real estate, but food was always his passion. So he started working at the Hilton El Conquistador under Executive Chef Jan Osipowicz. “Most of my training was there, working under him (Osipowicz),” he said. “I learned about seasoning and what works best with pork, steak, fish and anything else.” Then, around 2000, Ramos decided to go it alone. “What made my decision to go into business for myself was first, my children hated their school food; it was disgusting and they never ate it and it was very unhealthy,” he said. “So I offered highquality and low-fat nutritional meals. “Then I thought about catering. Instead of $70 a plate at the Hilton, I can go on my own and charge half that, and offer food that’s just as good. I have less overhead than the resort,” he said. By about 2005, Ramos’s business was up and running. Ramos prepares about 4,000 school lunches per month to 12

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many private, Catholic and charter schools in Tucson. But the majority of his bread and butter comes from catering, with about 80 corporate accounts. After what Ramos calls a “phenomenal” few years, he needed to move from his prior location at Pantano and Wrightstown to a larger facility at 1101 N. Wilmot Road, a move that lead to the front-end restaurant. “We had extra space and my son had a good idea,” Ramos said. “So we opened up a restaurant in February of ’08, but 75 percent of it is takeout. We only have about 40 tables and more outside if we need to.” Ramos said business is still good, despite the flailing economy. But what makes his business stand out, he said, are words of wisdom he’s pick up along the way. “ ‘If your customer service is the best (and you have a good product), you will be in business forever,’ that’s what Chef Jan told me,” he said. “Also, never be late, never run out of food.” In addition to schools, private parties and more, R&R BBQ catered the Super Bowl in 2008 and spring training in Tucson. What’s the next step? Besides hoping to soon open an additional location on the northwest side in the Cortaro Farm and Silverbell roads area, he plans on bringing his famous pulled pork, barbecue sauce, brisket, potato salad and more to distributors such as Costco, Sam’s Club, Shamrock Foods and small stores in town. In order to rebrand himself so people know he’s much more than barbecue, Ramos says he will likely change the name of his company in the new year to reflect all of his ventures. In the meantime, Ramos does apologize to his restaurant customers if he has to close the doors to his restaurant a bit early, or open a bit late. It means his crew, which consists of his wife and children, is out working. “We are just out doing our job,” he said. The restaurant is open daily from Mondays through Thursdays 11 a.m.-8 p.m., Fridays and Saturdays 11 a.m.-9 p.m. and closed Sundays. 1101 N. Wilmot Road, Suite 119 • Tucson 520.886.1900 • 520.258.9994 www.rrbarbque.com


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profile

W A L K I N G

J

F A R M

&

C I R C L E

K E Y

F A R M S

GET SERIOUS about

eating healthy By Lorrie Brownstone • Photos by Megan Bartel During the cold Canadian winter months, when the average temperature is minus 40 degrees, Tina Bartsch would wake up, go to school and then come home to the family farm in the province of Saskatchewan to clean the pig pens and, perhaps, slaughter a chicken or two before dinner. “We did what needed to be done,” said Bartsch, whose family still owns Canadian farms. Bartsch may have escaped the frigid cold, but she’s still cleaning up after pigs and spreading cow manure at her sustainable southern Arizona family farm. The 72-acre Walking J Farm, near Amado, is unique because it’s one of the few in southern Arizona that is what Bartsch and her husband, Jim McManus, call a “polyculture” or “diverse” farm. While there are several farms that have self-sustaining meat or produce, there are very few that do both, Bartsch said. Another such farm is Circle Key Farms in Eloy, owned and run by Jannie and Eddie Key. They have about 20 acres, but also operate in conjunction with a neighbor’s land, which has about 350 acres. The Keys were both raised in Eloy and started their farm in 2008 after ending up with too many eggs and chickens to share with family and friends. “I want to share quality-raised food with others,” said Jannie Key, a retired administrative assistant with the Eloy Fire District. “I mean, there is such a huge difference in flavor, taste and the feeling that you get eating food knowing how it was raised.” Eddie Key is a water operations supervisor with the Central Arizona Irrigation and Drainage District in Pinal County. His stepson and grandchildren help work the farm. But what is a polyculture or diverse farm and how does it differ from more traditional farms? The basic idea is that it’s a produce and meat farm that is so selfcontaining that it feeds itself—literally—by utilizing sustainable farming methods and other practices. For example, the animals feed off of the grass and, in turn, they help replenish the pasture. The access from the garden, which is separate from the animals, is used to feed and, likewise, helps sustains the livestock and so on. 14

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Thus, the farm feeds off itself as much as possible. “This is a growing trend,” said Roxanne Garcia, marketing manager of the Farmer’s Market in Tucson. “These farms are all encompassing and many are going in that direction. I’d say 80 percent (of other farms) are there right now. People are tired of getting sick from their food and they are going to locals. They are taking control.” Bartsch agrees. “We envision our farm as a self-sustaining entity feeding local families and communities in the area with farm-fresh meat products and produce,” she said. “So, our farm is basically a farm that feeds itself. It’s all about healthy soil. My business card says, ‘Feed the soil, feed the farm.’ ” While this may appear to be a new food movement, it’s actually repurposing an old way of life. “At first it feels like a local food movement, but then it’s just like sitting at my great-grandparent’s homestead in Saskatchewan,” Bartsch said. “This is the way it used to be. We are getting back to what our grandparents did.” But, she said, now it’s more like a “quiet revolution.” “We are not blind, not robots, we want more control over our lives and diet is a part of that. It’s not about factories and mass production,” said Bartsch, who also churns her own butter and makes her own cheese. That’s exactly what Lisa McCord believes. The Tucson clinical medical director and her husband, a primary care physician, have to feed their family, which includes three teenage girls—who are all vegetarians. “I am grossed out by industry food,” said McCord, who buys dozens of eggs and produce from Circle Key Farms. “And it’s because of the quality. I’m a very picky shopper.” Bartsch and McManus, a former general contractor, began their operation around 2005, after they moved from Patagonia to Amado. It was then the former Montessori teacher began her sustainable journey. “I saw the farm in Amado and then I was introduced to the farmers’ market and then I thought, ‘Let’s do something that’s


local and healthy,’ ” she said. In addition to selling its wares at local farmer’s markets, Walking J Farm has also created a CSA (Community Supported Agriculture) group, one of a handful in southern Arizona. It works like this: a consumer gives money to the farm and can chose between meat, produce or both for a monthly fee. For example, say you want fresh seasonal produce each week. Instead of going shopping each week, you’d pay, perhaps, $300 spread over three months to the farm. In turn, the farm supplies you with $25 of seasonal produce each week during those months. There’s also a formula for those wanting pork, beef, chicken, eggs and seasonal turkey. Pickups are generally made at the Tucson Farmer’s Market at Campbell and River roads on Sundays. Or, Bartsch will arrange a different pick up location and even drive the products to your home on the east side of town. So far, Bartsch has 20 CSA accounts and the number keeps growing. One of her clients, Kipp Metzger, a local veterinarian, orders close to 100 percent of his meat and produce from Walking J Farm. “I get a split-half of steer, split-half of pig. I get a turkey at Thanksgiving and Christmas, one chicken per month, a dozen eggs a week and a whole stack of seasonal vegetables every week— whatever is grown at that time,” he said. “And I’ll tell you, not only is it healthier, but the product is superior.

Metzger said he spends about $2,300 per year and just has to supplement his menu with some apples or other seasonal fruits, bread and fish. “We literally buy no other meat,” he said. “I’m serious about eating right.” In addition, Walking J Farm offers a Saturday tour, and at any given time, has a couple of interns helping out. Bartsch, who is a stay-at-home mom and home schools 6-yearold Maggie and 4½-year-old Colm, is also looking into educational programs, such as school field trips, to help spread the word. And while the farms may have a dozen cows, pigs and goats and more than 100 chickens, occasionally, there’s a good reason why farming can’t go on. “While I want my family to know where the food comes from, sometimes, we have to negotiate,” said Jannie Key, whose granddaughter, 5-year-old Aubrey, got attached to a goat. “She said, ‘You can’t eat Spot. Spot is only for babies and I get one of the babies.’ ” Walking J Farm 10461 Arivaca Road • Amado 520.398.9050 • www.walkingjfarm.com Circle Key Farms Eloy • 520.208.1415 Arizona Gourmet Living

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The Foothills Mall Check out the Foothills Mall. Since 1983 the Foothills Mall has served the northwest area of Tucson. The mall features over 90 stores and outlets along with 10 fine restaurants. If you are looking for something quicker, there’s a food court with nine more fast food and bakery options. For entertainment check out what’s playing at the cineplex, which has 15 screens. The mall is open Monday through Saturday 10 a.m-9 p.m. and Sundays, 11 a.m.-6 p.m. Visit www.shopfoothillsmall.com for holiday hours.


Fronimo’s

Mini’s Cupcakes

Fronimo’s is operated by hands-on owners who are there to ensure that every meal is served with an emphasis on freshness, quality and value. Greek beer and wine are served to round out the authentic Greek experience. Planning a holiday party? Offer something out of the ordinary and let us cater it, or reserve our private room.

Head to Mini’s Cupcakes for a treat that will gratify any sweet tooth. Each cupcake is baked from scratch daily, never frozen and each element designed thoroughly, from the icing on top right down to the cupcake liner. With a delightful palette ranging from Lemon Drop and Red Velvet to Vanilla Almond and Pumpkin Pie, there is a flavor for every dessert lover. Call to hear about special offers.

3242 E. Speedway Blvd. • Tucson 520.327.8321 • www.fronimos.com

7051 N. Oracle Road • Tucson 520.299.2605 • 520.390.9319 www.miniscupcakes.com

BrushFire BBQ Locally owned BrushFire BBQ is opening a second location at 22nd and Kolb! As always, BrushFire has marvelous and unique meals that are great all year round. One special meal that sells out every year during the holidays is the Tur-Duck-Hen, which is chicken stuffed in duck, stuffed in turkey and then smoked to perfection. BrushFire is a three-time winner of the Best of Tucson. Both locations now serve liquor and they are open seven days a week, 11 a.m.–9 p.m. 2745 N. Campbell Ave • 520.624.3223 • Tucson 7080 E. 22nd Street • 520.867.6050 • Tucson www.brushfirebbq.com

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Café 54 Fun Fundraisers! Café 54, the unique restaurant in Tucson that is also a rehabilitation and training program for adults who have struggled with mental illness, is having two marvelous fundraisers this holiday season. On November 19 from 6 p.m.-8:30 p.m. “An Evening of On-going Expression,” is planned. This gala event is an art opening for Joelle Pitts of Los Angeles, whose art will be auctioned off to raise money for the organization. Delicious desserts will be served! On December 10, there will be more desserts at “An Evening of Dessert!” fundraiser. This art in this fundraiser is the desserts! Coming soon to Café 54 is “Dinner-toGo.” If you are too busy to cook for yourself Café 54 will pack a dinner for you—a gourmet dinner. Call to order your dinner and then pick it up to take home, or to that next meeting. Check in with Café 54 for the launch date of this new service. Café 54 is supported by the Community Partnership of Southern Arizona, Rehabilitation Services Administration and private donations. 54 E Pennington Street • Tucson 520.622.1907 • www.cafe54.org 18

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DOWNTOWN N O S C U T Downtown Tucson is a great place to enjoy a meal, see high-quality theater or other performances, listen to live music, shop for unique items, people-watch at a special event, browse a museum, catch up on some reading, or simply soak in the history of the Old Pueblo. Downtown’s historic landmarks remain in use as places of worship, cultural centers, seats of government, transportation hubs, lodging, museums, live music, performing arts venues, modern offices and thriving businesses.

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W

ines

for $20 or less!

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on the vine

By Jeanne Christie The holidays are by far my favorite time of year—but they can also be a bit stressful, no doubt. There’s shopping and family and company parties and more shopping and having the friends over for some holiday cheer and having the family over for dinner and more holiday cheer and after all this running around, you need a little holiday cheer for yourself. Yikes! So, what are we going to do about all this holiday cheer that we need for all our holiday entertaining? Whew! I’m exhausted just thinking about it. There is an old adage that when your best friend comes over you go to your cellar and bring out your best wine. When a couple of good friends come over you go to your cellar and retrieve a couple bottles of good wine—but what do you do when you have a group of friends, business acquaintances and family over for a little entertaining? Panic! Panic is a good word, however, totally unnecessary, even though Uncle Bob likes to put ice cubes in his red wine and Jack from the office likes to put 7UP in his Chardonnay. And who can forget that cousin Mike is a wine connoisseur with a wine cellar bigger than your garage and Brenda from next door quotes the Wine Spectator more frequently than a preacher quotes the Bible. Ah, for the good old days when a bottle of scotch, a bottle of bourbon, a bottle of vodka and a bottle of gin would take care of all your entertainment needs. Picking out great wines that cost a fortune is a very easy task, but picking out a great wine that will merely amuse you when one of your guests drops a full bottle on the kitchen tile is another matter entirely. Finding excellent wine at bargain prices is not an easy task, but it can be done and we will explore the possibilities in this column. The wines I am about to mention are wines you can be proud to serve and retail at $20 or less! Happy Holidays! Recently, I was a wine judge at the Sonoma County Harvest Fair Wine Competition. Now this is a very important competition since everyone wants to win in their own backyard. The only requirement is that the grapes are grown in Sonoma County, Calif., and the label says Sonoma County. So, you can be a Napa Valley winery that grows grapes in Russian River, Sonoma County, and still enter as long as the label indicates that. Over 1,000 wines were judged. I was truly pleased at the amount of gold medal winners that were priced at $20 or under—I believe the count was 62 wines. OK, I might stretch it to a $21 wine if I tasted it and loved it! As I have said numerous times in this column, make friends with the wine staff at your favorite wine store. They are wine knowledgeable; they know their inventory and they will know how to order a wine for you if the store doesn’t carry it. Holiday parties for me begin with good sparkling wine. Whether you’re a guest bringing a bottle to a party or the host, a good sparkling wine will start things off right.

Gloria Ferrer Caves & Vineyards, located in the Carneros region of Sonoma County, has some beauties that won medals. Their Carneros 2006 Blanc de Noirs at $20 won a Gold medal, while their Sonoma Brut at $20 won a Silver. Other Silver medal winners are Korbel’s 2008 Sonoma County Rouge at $14 and the Korbel 2008 Russian River Natural at $14. How’s that for beginning the evening right? The Korbel Natural has always been a favorite of mine, and who can beat that price for good bubbles? Of course, there will always be the sweet pink lovers. I love to pour a dry Rosé for the pink lovers; as a wine educator, I always hope to stretch their palate a bit to the drier side. The first dry Rosé that got my attention was Pedroncelli Winery 2010 Dry Creek Valley Dry Rose of Zinfandel at $11, and it took Gold, Best of Class and my heart! Another gold medal winner, Valley of the Moon 2010 Sonoma County Rosato di Sangiovese is delicious and only $16. Yum! A real surprise winner for Sweepstakes White Wine was Kenwood Vineyards 2010 Russian River Valley Pinot Gris at $16! Wow! This wine also took Best of Class and is absolutely gorgeous. OK, on to Chardonnay. The Best of Class winner for under $20 is St. Francis Winery 2010 Sonoma County at $15. The Best of Class winner for $20-$29.99 also needs to be mentioned; Francis Ford Coppola 2010 Russian River Valley Director’s Cut at $21—it’s a steal. See sidebar for gold medal winners. Unoaked Chardonnay is in a category all its own. For those of you who say “ABC” (anything but Chardonnay), this wine is for you. It’s totally unoaked, and stainless steel fermented. Gold medal winner Balletto Vineyards 2009 Russian River Valley Estate Teresa’s Vineyard will make you love Chardonnay again, $20.

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on the vine

Sauvignon Blanc—so versatile, and so good! The following were awarded Best of Class in $16.99 and under, and $17 and over: Kenwood Vineyards 2010 Sonoma County at $10 and Armida Winery 2010 Russian River Valley at $19. Two gold medal Viogniers that really stood out are Windsor Vineyards Reserve 2010 Sonoma Valley, which also took Best of Class at $15, and Kunde Family Estate 2010 Sonoma Valley Estate at $18. One unusual wine that made it to the Sweepstakes judging because it took Best of Class, is Simi Winery 2010 Sonoma County Cuvee 1876. I really liked this wine because it had just a bit higher residual sugar. It might have a little Chenin Blanc in it, which would definitely appeal to your guests who like a slightly sweeter wine. It’s a pleasant little wine that comes in at $20. The cost of Pinot Noir grapes is so high—no thanks to the pro-Pinot Noir movie Sideways from a few years back—that of course it is reflected in the price of the bottle. I didn’t get to judge Pinot Noir, my favorite red category; however, we were awarded some medals in the price range up to $24.99. Both Gold and Best of Class were awarded to Clean Coast Wines 2008 Sonoma County at $14.95. Rodney Strong Vineyards 2009 Russian River Valley Estate Vineyards at $20 and Sebastiani Vineyards 2009 Sonoma Coast at $18 both took gold. See sidebar for silver medal winners in this price range. Zinfandel is so incredibly popular. The cost has gone up, but like Pinot, we did manage to get some medals awarded in this price range. Gold medal winners were Mounts Family Winery 2009 Dry Creek Valley Estate at $20, Pezzi King Vineyards 2009 Dry Creek Valley at $18, Pedroncelli 2009 Dry Creek Valley Mother Clone at $16 and Sebastiani Vineyards 2008 Sonoma County at $15. Syrah is becoming increasingly interesting. I think it fares better in cooler climates, although folks are still planting in the hotter regions. Because of the differences in these climates and the fact that they are not in separate categories, the wines are a bit more difficult to judge. Handley Cellars 2008 Dry Creek Valley Handley Vineyard took a double gold at $20. Blends are extremely popular right now although many are not within the price range of this article. Never fear, I found some in the range that are enjoyable as well as being gold medal winners: Gold medal and Best of Class: Little Vineyards Sonoma County Band Blend at $17; River Road Vineyards 2010 Russian River Valley Pinot Meunier at $16.99. It seems a varietal blend was snuck into this category. I judged this wine, and even though I’m not a big Pinot Meunier fan, I loved it. More gold blend winners were Trattore Wines 2009 Dry Creek Valley Tractor Red at $18 and Jus Soli Winery 2008 22

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Sonoma County Roots Red at $20. Additional red varietals were Alexander Valley Vineyards 2007 and Alexander Valley Wetzel Family Estate Sangiovese, which was awarded Best of Class and Gold at $21. Selby Winery 2009 Dry Creek Valley Grenache took Best of Class and Gold at $20 for Rhone Red Varietals. Pedroncelli Winery won a gold for its 2008 Dry Creek Valley Family Vineyards Petite Sirah at $16. Gold medals were few in this price range for Sonoma County Cabernet Sauvignon. Best of Class and Gold were awarded to Kenwood Vineyards 2008 Sonoma County at $20. All other awards for $20 Cabernets were silver and bronze. Late harvest/dessert wines are generally very pricey, however there are two really worth checking out. Larson Family Winery 2010 Carneros Late Harvest Gewurztraminer at $14.99 was awarded Silver in the white category, while Best of Class and Gold for Dessert Red went to Trentadue Winery for it’s Chocolate Amore at $20. Make sure you seek out this wine for a very special treat! It’s a dessert all in itself. Yum! You can see that you won’t have to take out a second mortgage just to serve good wines at your holiday party. Talk to your favorite wine store and try these wines—you’ll be happy to serve them. All are good; all are $20 or less. If you decide to forgo the holidays at home, do visit Sonoma County and its wineries for a special holiday gift to yourself. You’ll be there just in time for Dungeness crab season! Happy, Happy Holidays! Many congrats to all the award-winning wineries, far too many to mention here. Also, congratulations and many thanks to Sheila Quince, Bob Frazer, Annie Vercelli and Kate Barrett. Their continuous, tireless effort to make Sonoma County the wonderful place it is, does not go unappreciated.


and the winners are.... The following Chardonnays are gold medal winners under $20 and should make your Chardonnay loving guests quite happy: Alexander Valley Vineyards 2010 Alexander Valley - Wetzel Family Estate at $18 Rued 2010 Russian River Valley at $18 Valley of the Moon 2010 Sonoma Coast at $17 Rodney Strong Vineyards 2010 Sonoma County at $13.50 Sebastiani Vineyards 2009 Sonoma County at $13 Sauvignon Blanc always makes me smile. Here are some gold medal winners that will make you smile: Harts Desire 2010 Dry Creek Valley - Claude Thomas Vineyard at $20 Calstar Cellars 2010 Russian River Valley at $20 Mill Creek Vineyards 2010 - Dry Creek Valley Estate Vineyard at $19 Clos du Bois 2010 Alexander Valley - Fume Blanc Reserve at $18 Kunde Family Estate Sonoma Valley - Magnolia Lane at $15 Selby Winery 2010 Sonoma County at $15 Adler Fels 2010 Russian River Valley at $14 Trecini 2010 Russian River Valley at $13.99 I would be remiss if I didn’t give honorable mention to a couple of silver medal winners, personal favorites: Dry Creek Vineyard 2010 Dry Creek Valley at $16 Dry Creek Vineyard 2010 Sonoma County Fume Blanc at $12

Pinot Noir is hard to find at this price range; although lots of silvers were awarded to the following wineries: Francis Ford Coppola 2009 Sonoma Coast - Francis Coppola Director’s Cut at $21 Moshin Vineyards 2009 Russian River Valley - Pinot Noir Cuvee at $21 Pedroncelli Winery 2010 Russian River Valley at $20 Chateau St. Jean 2009 Sonoma County at $19 Thomas Henry Wines 2010 Sonoma County at $19 25 Brix 2010 Bennett Valley - Alta Ridge Vineyards Reserve at $19 Angeline 2010 Russian River Valley at $18

There are some really nice Merlots in our price range awarded silver medals. They are: Alexander Valley Vineyards 2008 Alexander Valley – Wetzel Family Estate at $20 de Lorimier Winery 2006 Sonoma County at $20 Kenwood Vineyards 2008 Sonoma Valley – Jack London Vineyard at $20 Selby Winery 2007 Sonoma County at $20 Gloria Ferrer Caves & Vineyards 2007 Carneros at $19 Rodney Strong Vineyards 2008 - Sonoma County Estate at $17 Sebastiani Vineyards 2007 Sonoma County at $17 Leveroni Vineyards 2008 Sonoma Valley – Moon Valley Vineyard at $16 Clean Coast Wines 2008 Sonoma County at $14.95 Kenwood Vineyards 2009 Sonoma County at $14 Silver medals were awarded to these wineries for Zinfandel - $20 range: Balletto Vineyards 2007 Russian River Valley at $21 Alexander Valley Vineyards 2009 Alexander Valley - Sin Zin at $20 Haraszthy Family Cellars 2008 Sonoma County at $18.99 Rodney Strong Vineyards 2009 Northern Sonoma - Knotty Vines Estate at $18.50 Trentadue Winery 2009 Alexander Valley Estate at $18 Le Baron Ranch 2008 Dry Creek Valley - Three Sisters at $16 Cline Cellars 2009 Sonoma County - Sonoma Vineyards at $11.99

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and the winners are.... Silver medals were awarded to the following Syrah wineries at $20: Alexander Valley Vineyards 2008 Alexander Valley – Wetzel Family Estate at $20 Valley of the Moon 2009 Sonoma County at $19 25 Brix 2009 Bennett Valley - Alta Ridge Vineyards Reserve at $18 Cline Cellars 2009 Sonoma County at $11.99

What can be said of Cabernet Sauvignon? We love it! Another varietal that can be a bit pricey; however, here are some really good silver medal winners: Kunde Family Estate 2008 - Sonoma Valley Estate at $20 Adler Fels 2007 Russian River Valley at $20 Wellington Vineyards 2007 Sonoma County at $20 El Roy 2007 Alexander Valley at $20 Larson Family Winery 2007 Sonoma County – Three Lab Cab at $19.99 Angeline 2009 Alexander Valley at $18

Of course, many special congratulations to the sweepstakes winners: Specialty Wine – Gloria Ferrer Caves & Vineyards 2008 Carneros Brut Rose at $42 White Wine – Kenwood Vineyards 2010 Russian River Valley Pinot Gris at $16 Red Wine – Wilson Winery 2009 Dry Creek Valley Zinfandel at $36

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La Plaza Shoppes Visit the La Plaza Shoppes at Tanque Verde and Kolb and enjoy a gathering of fine galleries with an amazing diversity of artistic expression. Also shop southwestern gift stores with many high-quality souvenirs.

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Holiday 2011


the finer things

southwest

NUTCRACKER T U C S O N ’ S

U N I Q U E

H O L I D A Y

B A L L E T


the finer things

By Karrie Welborn Once upon a time (in 1916), a rather grim story called The Nutcracker and the Mouse King was written by E.T.A. Hoffman. It may have been one of the very first fantasy-horror tales. There were betrayals, curses, shape changes, battles and blackmail, sacrifice, love lost, and eventually love found. It is a dark tale, softened only by the “happily ever after” ending. Alexander Dumas, of Three Musketeers fame, subsequently adapted the tale, easing the darkness from the story and creating a more child-friendly fairytale. In 1892, composer Tchaikovsky, together with choreographers Marius Petipa and Lev Ivanov took the Dumas adaptation and created a two-act ballet called The Nutcracker, which debuted on December 18, 1892 at the Imperial Mariinsky Theatre, St. Petersburg, Russia. It was a flop. The music was salvaged by Tchaikovsky, who pulled 20 minutes of music out of the ballet and called it The Nutcracker Suite, possibly his most famous and enduring music. The play, however, took nearly half a century to even be considered producible. Although it was produced here and there around the world, it was essentially an unsuccessful ballet. In the United States, in 1944, the San Francisco Ballet brought the complete ballet to the stage, yet it remained unpopular—until George Balanchine decided to stage it. Thus it was that in 1954, the New York City Ballet (NYBC) led by Russian-born choreographer Balanchine, produced the full ballet with great success and acclaim. Produced again the next year, and the year after that, and the year after that, until it simply became an annual Christmas event at the NYCB. By 1960, Balanchine’s version was being performed all over the country. Rudolf Nureyev was the first to see The Nutcracker as transferable in time and setting. He placed it in Paris in 1912 and the production was a tremendous success. Since then, even though it is predominately played in the time and setting of its debut, there are now numerous variations on time and place, while maintaining the essence of the original. One of those imaginative recreations is the dream child of Linda Walker, Executive Director of the Tucson Regional Ballet, and founder of the Academy of Ballet in Tucson. Inspired by Nureyev’s Paris production, A Southwest Nutcracker debuted in 1994 and quickly became an annual Tucson event. Walker believes that having the ballet set locally draws the audience in even more. This year, the ballet is scheduled for three performances: two matinees and one evening performance the weekend of December 10-12. Tchaikovsky’s music will be played live by the Tucson Symphony Orchestra. “We have a whole new backdrop for the second act,” said Walker, “70 by 30 feet; it’s huge! It’s beautiful!” She continued, with vibrant enthusiasm, “So pretty, so colorful, so dreamlike. I am just so tickled about it!” She added that the new backdrop was painted by artists at the Arizona Theatre Company. The Southwest Nutcracker portrays a story that is essentially the same as the original ballet, but transferred to the American Southwest. Mr. Drosselmeyer is Tio Diego. Clara becomes Maria Martinez. The three dolls are now the Gambler, the Hurdy-Gurdy Gal and the Gunslinger. The Nutcracker himself becomes a Fort 28

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Alyssa Martinez dances in Walt z of the Desert Poppies, in Tucs on Regional Ballet’s production of A Southwest Nutcracker.

Lowell U.S. Cavalry General. Instead of hordes of mice, there are vicious coyotes, led by King Coyote. Walker said that when they designed the nutcracker’s costume they carefully researched the uniforms of the soldiers stationed at Fort Lowell, Tucson. In the second act of Balanchine’s The Nutcracker there are Angels, the Sugar Plum Fairy, the Cavalier, and dances from around the world. In the Southwest’s second act, Marie and her Cavalry General traverse Mt. Lemmon through the snow and find themselves in a Desert Dream. In the dream, the Prickly Pear Fairy and her Caballero order a fiesta in honor of Maria and her General. There are fascinating dances by Chili Peppers, Rattlesnakes, Tumbleweeds, Ocotillos and Mama Piñata and her dancing flower children—the waltzing desert poppies who are initially hidden underneath her large, colorful skirt. Maria wakes on Christmas morning with the Nutcracker (Cavalry General), once again a toy, safe in her arms. Although it was but a dream, it is one Maria cherishes and will remember always. Frontier Tucson is a wonderful vehicle for the story of The Nutcracker, which is itself, more than 100 years old. Don’t miss this year’s production. Allow yourself to be transported to an earlier Tucson, peopled by delightful Southwestern characters. www.tucsonregionalballet.org • www.academyofballetintucson.com


Broadway Plaza Food, Fashion & Flowers at the Northwest corner of Broadway & Pantano.

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gifts

the finer things

holiday NORAL DIAMOND JEWELERS

A CAR FOR CHRISTMAS! Affordable and adorable, the brand new 2012 Fiat 500 is the perfect gift this holiday season. It is definitely the most affordable car on your shopping list. The 2012 FIAT 500 is completely customizable with more than 14 exterior colors and hundreds of accessory options, the Fiat 500 offers Italian fashion and thoughtful technology. The Fiat driving experience is enhanced with electronic cruise control, BOSE® Series audio system and Blue & Me™ Handsfree Communication system with iPod, USB and MP3 interface. With indistinguishable Italian style, and similar technology features to the Fiat 500, the Fiat 500C includes a power-retractable cloth top to let the outside in. www.fiat.com

Shopping is a unique pleasure at Noral Diamond Jewelers. This gem in the heart of the foothills of Tucson is the culmination of 52 years of commitment to excellence in design, construction and customer service. Noral appreciates loyalty and strives to provide an environment that is warm, inviting, friendly and personalized to each client’s needs. Experience the best-kept secret in Tucson—Noral Diamond Jewelers, where quality, luxury and value combine to satisfy all your jewelry needs. A perfect gift for the holidays: 14K two-tone diamond saguaro pendant. 47 round brilliantcut diamonds equal .58 carat total and a 20" 14K white gold wheat chain. $2,150

5425 N. Kolb Road, Suite 109 • Tucson 520.638.5002 • www.noraljewelers.com/news

MILAGRO SILVER SELECT BARREL RESERVE Unlike most silver tequilas, this variety is mellowed in French white oak barrels for approximately 35 days, resulting in a fine sipping tequila that’s perfectly balanced and full-bodied, and is perfect accompanied by a sprig of mint as a garnish. www.milagrotequila.com

BORDEAUX II WINE AERATOR

THE BAG CO. BAGS ARE GREAT GIFTS FOR THE HOLIDAYS Icon sets the trend in handbags, bringing “art to life,” by expressing both function and style. This sloughy hobo handbag selection, “The Moon” is priced at $275. Other artistic images are available in handbags and small leather goods, all at reasonable prices. 5425 N. Kolb Road #111 • Tucson 520.599.7775 30

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Bordeaux II aerators, the second generation of LSArts’ wine aerator product line, attach directly onto an opened wine bottle. A small amount of wine is gently poured into the bowl/decanter section of the aerator, and then poured directly into the wine glass. In essence, one glass of wine is decanted at a time, allowing the wine to expand and breathe. Each aerator is made of hand-crafted glassware and fits all standard bottles. The Bordeaux II aerator is available in two different shapes and comes individually gift boxed. www.lsarts.com


the finer things

GIFT A DOUBLE GOLD MEDAL WINNER THIS HOLIDAY SEASON Crystal Head Vodka is the perfect choice for those who appreciate a truly fine vodka that's as much art as it is legend. Created by actor and entrepreneur Dan Aykroyd, Crystal Head Vodka is super-premium vodka made with water from a deep aquifer in Newfoundland, Canada. Crystal Head Vodka is a “pure spirit” with no added glycerin, citrus oil or sugar. The San Francisco World Spirits Competition awarded Crystal Head Vodka a Double Gold Medal in its 2011 competition. Crystal Head Vodka is quadruple distilled, then tripled crystal-filtered through Herkimer diamonds. Herkimer diamonds are quartz formations, and new age belief systems claim that Herkimer diamonds emit positive energy, an assertion that is validated by consumer tastings.The breathtaking bottle was created by artist John Alexander whose work is showcased in the permanent collections of leading museums. $49.99 www.crystalheadvodka.com

CAPTURE THE MOMENTS Nikon’s D7000 includes High Resolution 16.2 megapixel DX format imaging CMOS sensor for large prints and tight cropping. The D7000 records full HD (1080p) Movies with full time autofocus and external stereo microphone jack. Ground-breaking 2,016-pixel RGB (3rd Color Matrix) sensor delivers accurate control of light metering and optimizes the Scene Recognition System. ISO range from 100 to 6400 lets users shoot in near darkness. A customizable 39 point AF system includes nine center cross-type sensors that operate with every AF NIKKOR Lens. The D7000 also features dual SD cards slots allowing users to save RAW/ JPEG or video/still files on different cards. $1,199.95 (body only).

THE JEWEL BOX Pearls! Pearls! Pearls! From throughout the seas. Example: 20 inches of fine South Sea Pearls, graduated in size, 8 mm to 13 mm. 18K yellow gold plunger clasp with diamonds. Reg. $2,395.00 Sale price $1,830.00! 7815 E. Broadway • Tucson 520.296.7111

www.nikonusa.com

GALLERY WEST Kee Yazzie, a renowned Navajo artist, has created an exquisite sterling silver bracelet set with a natural turquoise stone and rock art inspired design. $1,150. 6420 N. Campbell Ave. • Tucson 520.529.7002 • www.indianartwest.com

LOOKING FOR SOMETHING UNIQUE?

Obsidian Gallery Obsidian Gallery has exciting news. The gallery has moved to downtown Tucson, into the Historic Depot building. It has joined the Central Tucson Gallery Association and is now part of the downtown art walks on the first Saturday of each month. Gallery hours are Tuesday through Saturday from 11 a.m.-6 p.m. 410 N Toole Ave., Suite 130 • Tucson 520.577.3598 • www.obsidian-gallery.com Arizona Gourmet Living

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the finer things

CHOCOLATE AND WINE GIFT SET FROM BRIX CHOCOLATE

MAC PRO QUAD-CORE The new Mac Pro uses quad-core and 6-core Intel Xeon processors with speeds up to 3.33GHz. According to Apple, these machines use a single-die design, so they can share 12MB of L3 cache, further improving speed. The Mac Pro also features Turbo Boost, a process to dynamically boost processor speeds up to 3.6GHz, and Hyper-Threading to create up to 24 virtual cores. The Mac Pro uses the ATI Radeon HD 5770 graphics processor with 1GB of memory, although you can add the faster ATI Radeon HD 5870 as a build-to-order option.

Artisan chocolate company Brix Chocolate, formulated specifically to pair with wine, showcases its full line with the Brix Collection Variety Gift Set. The set contains four bars of artisan chocolate, one of each of Brix’s four varieties: Milk, Dark, Extra Dark and the company’s new variety, Smooth Dark. Tasting notes and wine pairing suggestions complete the experience. “Offering all four styles in a gift set made lots of sense to us, both considering the growing trend of in-home wine and chocolate pairings and the number of wine enthusiasts looking for unique holiday gifts,” said Bruce Barber, Director of Sales and Marketing. Thick and rich with a velvety mouth feel, Brix chocolate bars are meant to be fractured with a knife into small bites, much like one would a hard cheese, and enjoyed between sips of wine. Brix’s other gift sets include a cherry cutting board and knife. You can see them all online or in Tucson, visit World Market. www.brixchocolate.com

www.apple.com

CONJURE COGNAC FROM GRAMMY AWARD WINNER LUDACRIS IS OFFERING A GIFT SET THIS HOLIDAY SEASON This holiday season, indulge in this specially packaged gift set from Grammy award winner Chris “Ludacris” Bridges. Ludacris partnered with renowned cognac house Birkedal Hartmann to create Conjure, made from the ugni blanc grape from blends that represent a variety of Cognac regions. The combination of Conjure’s distinct blend and fifty-year aged Limousin oak barrels provide an unparalleled complexity of smoothness, definition and flavor. Conjure features the full body and smooth finish of a quality French cognac combined with the mixability of a lighter spirit. www.conjurecognac.com

EXPERIENCE CHOCOLATE PERFECTION WITH GODIVA PARFAITS This holiday season, Godiva Chocolatier launches Parfait Chocolates, proving that good things come in many layers. Featuring delicate chocolate cups filled with multi-layered dessert fillings, Godiva Parfait Chocolates provide a unique combination of flavors and textures in one perfect bite. The collection debuts with six dessert inspired flavors, each distinctively enveloped in a rich chocolate shell. Choose from Mocha Almond, Death By Chocolate, Chocolate Spice, Pear Almond Tart, Strawberry Creme Trifle or Eclair. Purchase them in the chocolate case or by the box, perfect for holiday gifting.

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Embellish Home etc. is a fabulous little boutique with wide array of necessities, frivolities and embellishments for everyday life! Visit them at their new location, and you'll be sure to find that perfect gift for every celebration—and maybe even a little something for yourself. 6538 E. Tanque Verde Road • Tucson 520.512.5200 • www.embellishhomeetc.com

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EMBELLISH

Holiday 2011


ventana plaza

Ventana Plaza Great dining, art and beauty, can all be discovered at the shops at Ventana Plaza. Shop for the latest in fashion handbags and exquisite jewelery, then relax while dining at amazing restaurants. The plaza is a quarter mile south of Sunrise on Kolb.

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at home

WOW neighborhood... the

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at home

with your

HOLIDAY LIGHTING By A.J. Flick There’s something about seeing that first house on the street all done up for the winter holidays. If it’s your house, there’s the pride of accomplishing the intricate design that you may have planned for months. For the rest of the neighborhood, there’s the question, “OK, now what am I doing?” A 2010 National Retail Federation survey showed Americans typically spend at least $40 a year on holiday decorations. Industry watchdog IBSWorld Industry Reports found despite recent economic woes, Christmas spending grew from $128 billion in 2008 to $135 billion in 2010. Of that $135 billion, about 6 percent, or $8 billion, was spent on decorating last year. A lot of that money is going toward switching from traditional incandescent lights to LED. K.C. Coors, vice president of Colorado-based Novelty Lights Inc., said he expects to run low on LED lights around Thanksgiving as everyone from homeowners to municipalities snatches them up. “Last year, we sold out of blue first,” Coors said. “People see it on the website and say, ‘Wow, that blue is awesome.’” “The colors are much more vibrant with the LEDs,” said Coors, who runs Novelty Lights with his brother, Tres. “Of course, LEDs cost more.” The tradeoff is energy savings and lifespan, Coors said. “LEDs can easily pay for themselves if you keep your lights up for 90 days,” Coors said. “For a lot of cities, I’ve heard guys say what they spent on LEDs was less than what they used to pay for electricity. “LEDs last much longer than the typical string of lights,” Coors said. Arizona Gourmet Living

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Traditional holiday decorating continues to be a strong trend. Novelty Lights sells the old-fashioned C-7 and C-9 bulbs that baby boomers remember from their childhood as well as LED replacement bulbs that fit into the old string. Spike the Outlaw Elf at North Pole West in Oro Valley urges homeowners to check light strands for burnt bulbs. “Don’t let more than three bulbs burn out or they will take out the whole set,” Spike said. “If you’ve got good light strands, don’t run more than five together,” Spike advised. “If they’re cheap, don’t run more than three. It doesn’t matter whether there are 25 bulbs on the light strand or 100.” When decorating outside trees, Spike said less is more. “Pick out three really interesting branches. Don’t do the whole tree,” Spike said. Oversized ornamental balls bobbling from tree limbs is another trend. Spike suggested going early to Lowe’s (because they sell out

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fast) and Target for affordable ornamental balls. “Don’t try to light the entire house or yard,” Spike said. “Pick a few highlights and do them well.” “If you really need to wow the neighbors and you’ve got big bucks, get with a Christmas store,” Spike said with an elfish wink, “and see what is available in the commercial catalogs. This is the big stuff you will not find in stores: 50-foot trees and flying elves.” “There are so many things you can do other than the rooftop Santa Claus and reindeer,” Spike said. For more information on Novelty Lights, please visit www.noveltylights.com. North Pole West 5055 E. Speedway Blvd. • Tucson 10645 N. Oracle Road • Tucson 520.343.2066 • www.northpolewest.com


Embellish Your Home Embellish Home Etc. recently moved to a new location at La Plaza Shoppes where owners Dawn Scully and Kim Samuels, continue to offer their trademark “Décor are to your Door” service. Free consultations are always available. Looking for a something new for your home in time for the holidays? Stop by the store, or call today to find out how to EMBELLISH your home! Embellish can bring the store to you and give your room a whole new look in less than a day! 6538 E. Tanque Verde Road • Tucson 520.512.5200 • www.embellishhomeetc.com

Rug Décor of Tucson Rug Decor has a great selection of handknotted, hand-tufted and power-loomed rugs for the holiday season—or any season! Be sure to stop by and see the wide assortment of traditional, contemporary and Southwestern styles available. Nikki and Phil will help you choose the right size, shape and color to bring beauty and elegance to your home or office. 7607 N. Oracle Road • Oro Valley 520.219.1129 • www.area-rugs-tucson.com

C’est La Vie Vintage Boutique Once you step through the door at C’est La Vie Vintage Boutique you know you’re in for a treat. Owner/proprietor Sharon Monash has meticulously collected, and lovingly restored, a most unique selection of wearing apparel, jewelry and accessories for every occasion. You will also find beautiful gifts, home accents, and a breathtaking collection of vintage bridal wear. Be prepared to be dazzled—It’s vintage redefined. 1918 E. Prince Road • Tucson 520.326.0299 • www.cestlavievintageboutique.com Arizona Gourmet Living

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christmas cookbooks for

Gourmet food enthusiasts can be tough to shop for because they already have every fancy cooking tool imaginable; and when it comes to gourmet delights, you always worry they can make a better one themselves. But a beautiful cookbook is always welcome. Sure, recipes are free on the Internet, and some lucky folks will find e-readers in their Christmas stockings. But for those who really enjoy food, there is still nothing like putting your feet up, settling down with your drink of choice and losing yourself in a dream of photographs and flavor ideas. Today’s cookbooks provide much more than recipes. The right ones provide escape, inspiration and delight, with not a calorie to fear. And really, can you ever have too much of that?

Sugar, Sugar For the food storyteller: Memories of mothers, grandmothers and friends are the secret ingredient in these recipes from treat makers around the country.

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Feeding the Dragon For the armchair traveler: You know, the one who just has to try any food with an unpronounceable name. A brother and sister travel through China, cooking, eating and taking photos along the way. •

Holiday 2011

Plenty For the one (really) trying to eat healthy: Meat makes an occasional appearance in the recipes of this celebrated London chef, but the vegetables are the luscious, flavorful stars of the show.

Cake Pops Kit For the literal sweetie-pie: Because you know she'll make you some too.

Book Stop in Tucson For the one who loves books as much as food: … because there’s always an out-of-print book they covet. We found these at Book Stop, 214 N. Fourth Ave.


Campbell Village on Campbell between Ft. Lowell & Glenn

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gifts

at home

gourmet

chef for the

CHANTAL 5 FUNCTION FONDUE With Chantal’s 5 Function Fondue set, users are ready for every course of a fondue meal. The porcelain bowl keeps cheese and chocolate sauces hot without overcooking or burning, and the stainless steel pot is ideal for cooking meat in oils or broth. The bowl with the pot can be used on the stovetop as a double boiler for sauces, soups, rice and more. The 5 Function Fondue set includes a 1.5-quart porcelain bowl, 2-quart brushed stainless pot, stainless fondue stand and burner, a diffuser, spatter guard, glass lid and six stainless fondue forks. www.chantal.com

FOX RUN KITCHEN ART SPICE DOME This spice carousel provides optimum storage for 16 spices on a rotating base. The Spice Dome™ features the patented Auto-Measure Dial™ that dispenses 1/4 teaspoon with each click. Each spice canister is removable and includes large pour spots, as well as shaker tops for light seasoning and garnishing. A mounting adapter is included for attaching the carousel under a cabinet or for stacking two carousels together.

West Bend celebrates its 100th anniversary with its Platinum Edition line of kitchen electrics. The Countertop Oven and its Countertop Convection Oven counterpart both have a large capacity, handling up to six slices of toast or a 12" pizza. The ovens offer brushed stainless accents, adjustable rack positions, removable crumb tray, reversible wire rack and bake tray and one-hour timer with automatic shutoff. The convection model includes a convection fan that helps circulate heat and cook food more evenly.

Join the Slow Juice revolution and change the way to get vitamins with this one-of-a-kind, new and improved juice extractor. Recently featured on “The Martha Stewart Show” and by numerous consumer magazines, the original Hurom Slow Juicer is a versatile machine that can be used for everyday juicing or for producing unique food recipes, glazes and marinades. Users can even make their own homemade soy milk, wheatgrass juice, almond milk or tofu. Hurom provides more antioxidants, better flavor, and freshness without the common problems of heating, foaming or separation. The original, patented Hurom Slow Juicer preserves the integrity of vitamins, minerals and enzymes with its revolutionary Low Speed Technology System and stands apart from conventional juice extractors with its many unique features. It is practically silent with its quiet, slow-rotating induction motor. It has all of the performance of a masticating, single-auger juicer, but with much less space required and lighter in weight than typical centrifuge-style juicers. It also only uses 150 watts, making it the most energy-efficient juice extractor on the market. The screwlike auger and the juice strainer are both now made from the ultrastrong GE Ultem material and are BPA-free. The Hurom’s self-cleaning feature allows for continuous juicing and hassle-free care. The motor comes with a 10-year warranty. Made in Korea.

www.focuselectrics.com

www.slowjuicer.com

www.foxrunbrands.com

IGRILL WIRELESS COOKING THERMOMETER iDevices’ iGrill is the world’s first wireless cooking thermometer for iPod touch, iPhone and iPad via a long-range Bluetooth® and Appenabled connection. iGrill consists of the iGrill Thermometer with projection display and probe, four AA batteries and the iGrill App. Features of the iGrill Thermometer include Bluetooth with 200’-plus range; touch interface and projection display; stand-alone thermometer; multi-probe capacity; integrated probe storage; alarm settings; multiple positions for extra flexibility and easy storage; and the ability to track temperatures up to 400°F. The App provides iGrill connectability; food temperature option; multiple-probe support; multiple view options; recipe browsing and sharing; and a kitchen timer. www.igrillinc.com 40

Arizona Gourmet Living

Holiday 2011

HUROM SLOW JUICER

WEST BEND PLATINUM EDITION OVENS


at home

SEDONA RAW FOOD DEHYDRATOR

JURA IMPRESSA J9 ONE TOUCH TFT Winner of the 2011 red dot design award, the Jura Impressa J9 One Touch TFT is easy to operate: Simply turn the rotary dial to choose the desired specialty coffee beverage from a digital display, press the button, and then sit back and savor the taste. It is the first model in the line to feature the new TFT color display, offering state-of-the-art technology. View the options and select a choice, and then just press the button for a cup of crema coffee, espresso, latte, cappuccino or latte macchiato in less than 60 seconds. The user can even personalize the look of the machine by selecting wallpaper for the TFT display. Another Jura innovation ensures high-quality foamed milk with a fine consistency. www.us.jura.com

SCI SCANDICRAFTS 6-PIECE WINE SET SCI presents its 6-piece wine set. This kit is perfect for the wine connoisseur. It comes in a rosewood gift box and includes a wine thermometer, foil knife, corkscrew, bottle stopper, wine collar and a wine pourer. All of the items in this set are stainless steel.

The Sedona® Raw Food Dehydrator with Overheat Protection Feature is the elegant, easy way to dehydrate raw, whole living food. Its quiet dual fan technology provides energy efficiency, distributing well-balanced mild airflow throughout the nine BPA-free trays. The digital thermostat and timer ensure the temperature never rises above the setting and the transparent glass door displays the dehydrated food for further monitoring. Sedona offers unsurpassed performance, exhibiting the latest digital dehydrating technology and compact design. www.tribestlife.com

VERILUX CLEANWAVE VACUUM The Verilux CleanWave Sanitizing Furniture & Bed Vac is designed to eliminate up to 99.9 percent of pests such as bed bug, dust mite and flea eggs as well as viruses, bacteria and allergens such as mold on non-porous surfaces. It also deodorizes upholstery, bedding, fabrics and carpets. The CleanWave cleans and sanitizes without chemicals or irritants, using 400 watts of power to create consistent suction. The unit features an easy, bagless design and a twostage microallergy filtration system to prevent recirculating pollutants. 800.786.6850 • www.verilux.com

www.scandicrafts.com

ZENKER RING MOLD CREATIONS

BABY CHEF ULTIMATE BABY FOOD CENTER Baby Chef’s Ultimate Baby Food Center is the essential kitchen helper for parents. It blends, chops, warms, steams and reheats. Foods can be steamed and pureed at the same time in side-byside jars. It also functions as a bottle warmer and occupies minimal counter space. The containers are BPA-free.

Create eye-catching desserts, savory appetizers and mini gourmet side dishes with the new Ring Mold Creations from Zenker. Ring Mold Creations feature 12 single-serving molds and a base—the ring molds snap onto the base for convenience and best culinary results. Made in Germany to the highest quality standards, the pan and ring molds are made of carbon steel, which provides excellent heat conduction for even baking, with a nonstick coating for easy release and clean up. Designed to withstand high heat up to 445º F, they are also freezer safe. Each ring mold measures 31⁄8" in diameter and 2¾" tall. The overall pan size is 11 ¾" by 14 ¾". Molds come with a full five-year warranty. www.frieling.com

www.kidsline.com Arizona Gourmet Living

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WÜSTHOF CLASSIC 5-PIECE STUDIO BLOCK SET

FISSLER BLUE POINT PRESSURE PAN SET

The Wüsthof Classic 5-Piece Studio Block Set has all the kitchen essentials in a compact, space-saving block. Taking up only a few inches of precious counter space, this set is perfect for apartments, boats, vacation homes, RV campers, or for anyone who believes in the philosophy that “less is more.” Anyone who enjoys cooking and home entertaining can appreciate the utility of a second prep station— perhaps by the bar or an outdoor grill. The German-made set includes a 3.5" Paring Knife, a 4.5" Utility Knife, a 6" Cook’s Knife, ComeApart Kitchen Shears and a Four-Slot Block.

Grill, sear, fry, sauté, braise, and pressure cook with the Blue Point Pressure Pan Set. The extra-large, 4.2-quart skillet is equipped with the Novogrill frying surface for low-oil grilling, the energy-saving CookStar all-stove base and comes with a pressure lid, glass lid, and steamer basket for maximum versatility. With all of Fissler’s safety systems, including the Euromatic safety valve, the Pressure Pan is completely silent under pressure, dishwasher safe and works on any stove, including induction. Made in Germany with a lifetime warranty.

www.wusthof.com

FUSION BOTTLE FRUIT INFUSER Enjoy refreshing, natural, fruit-flavored water, tea, spirits and more with the Fusion Bottle Fruit Infuser/Cocktail Shaker. Just add sliced lemons, limes, oranges, strawberries, pineapple etc. Keep in refrigerator (fits on door shelf) and refill after each use; fruit will last up to 10 days without replacing. Use as a cocktail shaker to shake up great martinis and other exotic drinks. The bottle’s removable neck has a molded-in strainer to hold back ice or fruit as you pour. The BPA-free bottle has an attractive stainless steel cap and trim, along with a silicone plug, neck seal and skid-resistant bottom ring. The bottle body has a 32-ounce (950 ml) capacity and will fit on refrigerator door. It is packaged in an attractive, full-color box.

www.fissler.com

www.prodyne.com

ZOJIRUSHI UMAMI MICOM RICE COOKER

The compact Heritage Double Dip Server by Nambé features an organic, curved shape and bronze-finished alloy. The bottom is 12.5" long and 7"wide, ideal for stacking some potato chips or crudités, while the top is divided for serving convenience. The piece stands 5.75" high. Designed by Wei Young, it was introduced in April 2011.

The Umami Micom Rice Cooker & Warmer features soak and steam settings that enhance the texture and flavor of cooked rice. It is available in 5.5-cup and 10-cup sizes, with a variety of cooking and warming features, including slow cook. The slow cook setting allows users to make stews, soups, and other one-pot meals with cooking times up to four hours in one-minute increments. The Umami is equipped with menu settings for white, mixed, sushi, porridge, sweet, brown, GABA brown, rise-free and quick cookings. Other features include Zojirushi’s micro-computerized fuzzy logic technology, LCD panel with clock and timer, two setting delay timer, auto keep warm, extended keep warm and reheat cycle, detachable and washable inner lid and detachable power cord.

www.nambe.com

www.zojirushi.com

VITAMIX PROFESSIONAL SERIES 200 The Professional Series 200 is designed to entice more consumers to this premium line of professional-grade blenders by letting anyone achieve gourmet results with the speed and precision of a professional chef. The Professional Series emulsifies, blends, grinds, chops and purees with ease. The continuous variable speed dial has a range from 1,000 to 24,000 rpm for greater control and a patented tamper makes it easy to process thick or frozen mixtures. It features an oversized 64-ounce BPA-free container and is available in an onyx finish that is fingerprint-resistant and easy to clean. www.theprofessionalseries.com 42

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HERITAGE DOUBLE DIP SERVER


at home

LASSO™ BY WILTON ARMETALE Big, bold and beautiful, Lasso is fancied up in a rustic yet elegant lariat design, exquisitely sculpted and polished. Designed by Stan Baskett for Wilton Armetale. Lasso can go from oven or stove right to the table. Made from Armetale metal, these pieces are perfect for the cooking and serving of hot and cold foods. Hot foods will stay hot longer at the table, while cold food in chilled Armetale metal stays colder. www.armetale.com

ZAK DESIGNS TABLE ART

FUSIONBRANDS POACHPOD

By creating individual serve trays that can be combined to create a unique artistic expression, Zak Designs’ new Table Art collection promises to become the new standard in innovative serveware. Available in four different sets that all complement each other, Table Art allows hosts to create an unlimited number of personalized serveware displays. The two flower sets in the line include six petal-shaped trays and a small floral Bloom Bowl. One set includes white petals and a yellow bowl and the other features a green bowl with purple and pink petals. All of the trays are made from melamine so they’re durable enough for any outdoor occasion, and they’re dishwasher safe to make clean up after the party a breeze.

The original silicone floating egg poaching tool, Poachpod, creates perfectly poached eggs time after time. A worldwide top seller in the housewares industry, the green silicone poachpods have receiving international praise and recognition. fusionbrands® introduced a stainless steel version in 2010, the poachpod stainless, and the poachpod lift, a tool for placing the poachpod in and out of water, in 2011. The “pods” are designed to float in boiling water. Poachpods work by cooking the egg after it’s cracked into the body of the poachpod. The cooking action occurs as boiling water comes in contact with the outside of the silicone pods surface. The heat permeates the silicone forming a flawlessly poached egg. Once complete, flip the pod inside out and release the egg.

www.zak.com

www.fusionbrands.com

HUE BAMBOO RAINBOW WOOD CARVING BOARD

Want to celebrate the summer with the spirit of freedom? Get ready to enjoy the convenience of cooking at your own pace with VitaClay® Chef. This summer, impress friends with fingerlicking, fall-off-the-bone, baby back ribs prepared in only 90 minutes. Also, try our 30-minute hot spinach cheese dip for a quick party fix. Enjoy your gathering while VitaClay Chef does the work. The secret is in the centuries-old, slow-cooking organic clay pot, combined with a perfectly computerized balance of temperature, fused to bring out the textures and flavors that will please the health-conscious first-timer or pro. Offer the family the ancient secrets of the natural tastes of delectable food with well-balanced, delicious dishes and fill the kitchen with fragrant aromas. With the focus on enhancing natural health, users can give the family a healthy diet that is both flavorsome and nutritious.

Succulent holiday turkey and juicy prime rib may be proudly carved and served at the table with the functional and beautiful HUE Bamboo Rainbow Wood Carving Board. This generously sized carving board is 5/8" thick and measures 18" by 12" with gravy grooves to keep juices from flowing onto the surrounding surface. Island Bamboo™ is known for having the largest selection of eco-friendly bamboo kitchenware. To create this richly colored rainbow of wood that will not fade, we stain and laminate individual layers of white birch with the same adhesive that has proven safe and effective on other Island Bamboo products.

www.vitaclaychef.com

www.islandbamboo.com

VITACLAY CHEF

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Imaginations Ed Sturm, with Imaginations, has expanded the business and is moving. He is now creating beautifully designed saguaro-ribbed furniture, along with home décor items. He also refurbishes older pieces, giving them a southwest look. Please call for an appointment. 520.247.3409

Flooring Creations Plus Flooring Creations Plus is still your one-stop flooring store with a huge selection of tile, wood, vinyl, and carpet in all the latest styles and trends. Big changes are happening with the launching of a new website, and the expansion of our showroom will include new visuals and product lines. 923 W. Prince Road • Tucson 520.293.2902 • www.flooringcreationsplus.com

Poochini’s Pet Grooming Poochini’s provides a clean, stress-free pet, and pet-parent environment. Only natural care products, which are selected for quality and safety are used. Close attention is paid to all the fine details of quality grooming. Caring, professional groomers are available by appointment. Poochini’s shuttle service will pick up your pet, groom it beautifully and bring it back home to you for a small fee. 7705 N. Oracle Road, Suite 125 • Oro Valley 520.877.7771 • www.poochinispetgrooming.com

Real Deals Real Deals on Home Décor offers the latest in both contemporary and traditional home décor, a wide array of clocks, wall art, mirrors, signs, candles, floral, lamps and furniture priced well below what consumers are used to paying. 4261 W. Ina Road #101 • Tucson 520.572.4200 • www.realdeals.net/tucson 44

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indulge yourself Top 12 Massage Treatments


body beautiful

You do it all for them during the holidays: the turkey, the lights, the presents. And you do it for love. So what happens when the pressure and stress get to you so that it feels like a 12-foot Christmas tree is bearing down on your shoulders? Well it’s probably time to show yourself some love. And what better way than to lie down for a professional massage? There are many to choose from that can fit your needs. Here’s a list of the top 12 types of massage. Your only work here is to pick the one that best suits your needs. 1. The Swedish Massage This is probably the most common massages and the one you’ve heard about the most. It’s also called simple massage therapy and it’s when the therapist uses long strokes with kneading circular movements on superficial layers using a special lotion or oil. This allows more oxygen and other nutrients to flow into body tissues, resulting in improved circulation. It also helps relieve muscle tension and pain as well as increase flexibility. Because the Swedish massage can be very gentle and relaxing, it’s often recommended if you’ve never had a massage before, or haven’t had one for a while. 2. Aromatherapy Massage This technique is generally used in conjunction with massage therapy, but adding in one or more scented plant oils called essential oils. Some oils are for relaxing, while others are used for destressing or energizing. The most common oil is lavender. 3. The Hot Stone Massage This type of massage is generally for those who have muscle tension, but prefer a lighter massage. For this type of massage, heated smooth stones are placed on certain points on the body to warm and loosen muscles. The use of hot stones has been around since ancient times. 4. Deep-Tissue Massage This massage is typically done for people with chronic or painful muscles, a repetitive strain or those recovering from an injury. Warning: People often feel sore for one or two days after the deep tissue massage because it targets the deeper layers of muscles. The therapist will use slower strokes or friction techniques across the grain of the muscle. 5. The Back Massage If you have a sore back, just ask your massage therapist to concentrate on it. While some spas offer a specific back massage, others will just focus on your back at your request. 6. Reflexology Basically, it’s a foot massage plus. It involves applying pressure to certain points on the foot that correspond to other systems in your body. It’s very relaxing and should be considered by those who stand on their feet all day, or who have achy, tired feet.

7. The Thai Massage This type of massage aligns the energies of the body using gentle pressure on specific points. It also includes compression and stretches, so the therapist will move and stretch you. The Thai massage is generally considered more energizing. Its purpose is to reduce stress and improve flexibility and motion. 8. The Shiatsu Massage This is a form of Japanese massage that localizes finger pressure in a sequence. Each point is held for two to eight seconds to improve the flow of energy. While the pressure is firm, there is generally no soreness afterward. 9. The Sports Massage This type of massage is designed for those involved in physical activity and who work out often. The focus isn’t on relaxation, but rather on preventing and treating injury. The strokes are generally faster than in the traditional Swedish massage and stretching is also used to increase flexibility. 10. The Pregnancy Massage Pregnancy massages are used to reduce stress, decrease swelling and relieve aches and pains associated with pregnancy. It is also used to help with anxiety and depression and is customized to the woman’s individual needs. These massages, while becoming more popular, should only be given by massage therapists who are certified in pregnancy massages. 11. Craniosacral Therapy This is a gentle head massage and it’s a non-invasive technique that addresses the bones of the head, spinal column and sacrum. Its goal is the release compression to alleviate stress and pain. It can decrease stress from chronic injuries and provide relief from migraines, neck and back pain as well as help with TMJ disorder, which is the inflammation of the joint that connects the lower jaw to the skull, and more. 12. Chair Massage (aka the Christmas Mall Massage) For those on the go who don’t have time to find a place, make the appointment and then go through the entire massage process, consider a chair massage. This type of massage involves just sitting in a special portable massage chair. You remain clothed and no oils are used while your shoulders, neck, upper back, head and arms are massaged. These are usually found in a mall (a great break from your Christmas shopping) and last 15 to 20 minutes. Source: About.com Arizona Gourmet Living

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beauty services

f r o m

h e a d

t o

t o e

By A.J. Flick

A second-generation hair stylist and longtime aethestician have teamed up to make sure their clients look and feel the very best— from the inside out—once they step out the door. Victoria Gonzalez of Xanadu Salon & Spa and Mena Latas of Mena’s Aesthetics have combined their talents at Xanadu’s new location, 4026 E. Grant Road. “We’re different than any other place,” said Gonzalez. “We do everything from head to toe.” “I like to help people,” said Latas, who embarked her career 24 years ago—when most of us had never heard of aesthetics. “It’s a challenge and it makes me very happy to see people get their self-esteem and their confidence up because they’ve improved their looks and we’ve helped them,” Latas said. “That’s my joy.” Xanadu offers much more than just hair styling, manicures and pedicures. “Many people have told me they have never had a better experience with the Brazilian waxing than they had here,” Gonzalez said. Gonzalez rattles off a dizzying array of services including whole body waxing, hair extensions (eight methods all using natural hair), permanent makeup, airbrushed makeup, detoxifying body hydrotherapy, reflexology, colonics, body wrap, teeth whitening and laser hair removal. All of Xanadu’s services are listed on its website, www.xanadusalonandspa.com. “It’s one place for everything,” said Gonzalez, who has done permanent makeup since 1985 and is board certified. “You don’t need to go anywhere else.” Gonzalez, operated Xanadu salons in various locations before settling into the Grant Road shop this summer. She had a string of salons called Notorious before that, and enjoys attending seminars and trade shows, searching for ways to expand Xanadu’s repertoire. 48

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Holiday 2011

Victoria Gonzalez of Xanadu Salon & Spa and Mena Latas of Mena’s Aesthetics

“I try to bring everything new that has never been seen in Tucson before,” she said. “That’s what keeps my clients excited.” Gonzalez recently acquired a new machine that features different spectrums of light to heal skin ailments. Latas also is eager to offer her clients the best in new technology. “Right now, we’re working on adding a new machine to help you lose weight, lose the double chin, lose the loose skin on your arms,” Latas said, referring to a new skin-tightening laser that runs on radio frequencies. “We guarantee our work,” said Latas, who has extensive certifications and a medical doctor on call for more complicated procedures. Latas offers her clients such services as laser hair removal, brown spot removal, rosacea treatment, wrinkle reduction, skin resurfacing, chemical peels, leg vein repair and products from Botox to mineral makeup. “It’s pretty exciting having Mena with us now,” Gonzalez said. “We used to send our clients to other places, but now we can work together for a client who wants a total makeover.” Gonzalez and Latas stressed that their prices are affordable and they will match other salon coupons. “We’re very flexible,” Gonzalez said. Latas said she envisions the day when she can offer advice on nutrition and exercise and teach children healthy habits such as avoiding sun damage and how to use the right cosmetics to keep skin healthy. “We need to make sure the children learn healthy habits,” Latas said. 4026 E. Grant Road • Tucson 520.319.1116 • www.xanadusalonandspa.com 520.990.8383 • www.menasaesthetics.com


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AZ Core Nutrition AZ Core Nutrition is committed to providing the BEST nutrition and weight management products in the world. At AZ Core Nutrition people come together to meet their wellness goals. Delicious shakes and energizing tea, along with wellness coaching, weight-loss challenges and more, are available at AZ Core Nutrition! AZ Core’s hours are Monday through Thursday 8 a.m.-7 p.m., Friday 8 a.m.-6 p.m., and Saturday 9 a.m.-2 p.m. 3055 N. Campbell Ave., Suite 173 • Tucson 520.881.2673 • www.azcorenutrition.com

Jabez Hair & Nail Studio As this year closes, we would like to thank all of you, our wonderful clients and friends, for another great year here at Jabez Hair & Nail Studio. We would also like to remind you that gift certificates and top-of-the-line hair products are always available. What better way to say, “I love and appreciate you,” than with the gift of beauty? Come in today to purchase your holiday gifts, and don’t forget to stop in and treat yourself too. And as always, we pray for a safe and happy holiday to all. God bless. 3900 W. Costco Drive, Suite 184 • Marana 520.297.1831 • www.jabezstudio.com

Bella Vita For the holidays, Bella Vita is offering a free haircut with the purchase of any two products; OR, 20 percent off all services during the month of December (one service/one time per customer). Bring in this Best Bet and decide which holiday special you want to use! Bella Vita carries Redkin, Big Sexy Hair, Short Sexy Hair and PureOlogy. All beauticians at Bella Vita are specialists in color. 7475 N. La Cholla Blvd • Tucson 520.544.2899 • www.bellavsalon.com

Resolutions Medical Spa Enjoy therapeutic massages. Rid yourself of unwanted hair quickly and easily with the LightSheer Duet Diode Laser. Whisk away the years with Dermal Fillers and Dysport, or really turn back the clock with DeepFX Laser resurfacing. New clients receive 15 percent off their first Skincare or Massage service. Resolutions Medical Spa, a relaxing retreat in your own neighborhood. Gift Certificates Available! Call for specials! 7930 N. Oracle Road • Oro Valley 520.219.3301 • www.resolutionsmedicalspa.com 50

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body beautiful

Alice Rae

Glenn Royce Salon

Alice Rae specializes in personal fittings for bras, foundations and post-mastectomy needs. Every woman has her own unique shape and because of this we truly believe she needs an individual fitting. We provide complete and compassionate care through individual fittings in a private boutique atmosphere. Proudly serving Arizona over 50 years. Open 10 a.m.-5:30 p.m. Monday through Friday and 10 a.m.-4 p.m. Saturdays.

Tucson’s premier salon on the far east side of Tucson, specializes in hair services with Redken color, highlighting, lowlighting, perms, cuts and styling for every day and special occasions. Nail services include manicures, acrylic nails, shellac and gel color. Pedicures too! Waxing services for face, lips and eyebrows also available. Ten percent off services for first time customers. Call for a free consultation.

5420 E Broadway Blvd., Suite 224 • Tucson • 520.745.5878 10405 N. Scottsdale Road., Suite 1 • Scottsdale • 480.922.4306 800.678.3842 • www.alicerae.com

Designs by Diana’s Designs by Diana’s Salon and Spa has experienced hair stylists who will make you feel and look amazing! The holidays are coming up and we are here for you! Designs by Diana’s has feathers, tinsel, and crystals to dazzle your hair up for your special occasion. We are also offering amazing winter formal specials on updos just for you! Please call and schedule your appointment today! Our staff will be happy to help you look your very best! 3821 W. Costco Drive • Tucson 520.797.4390

50 S. Houghton Road • Tucson 520.546.7871

Twisted Salon Twisted Salon is celebrating its first anniversary on November 9, 2011! During that week, all services are 20 percent off! Twisted Salon is known for its edgy, progressive cuts enhanced with customized dimensional color and foiling. Nail technicians offer acrylics, Shellac, spa pedicures, manicures and paraffin waxes. The salon’s tattoo artist is known for his creative work and ability to interpret each client’s needs. Store hours are Sunday & Monday, Closed; Tuesday and Wednesday 9 a.m.–5 p.m.; Thursday and Friday 9 a.m.–8 p.m.; Saturday 9 a.m.–6 p.m. 6612 E. Tanque Verde Road • Tucson 520.298.1111 • www.twistedsalonaz.com

FresHair Salon At FresHair, stylists are experienced in all aspects of the craft, from wedding hair and make-up to creating something a little off the mainstream for a client. Fabulous nails with the newest in gels and shellacs are also available, but the most unique factor is the mobile service … FresHair will come to you! 3721 W. Ina Road #130 (Bookman’s Plaza) • Tucson In-salon appointments 520.774.6130

Culligan Water of Tucson Culligan has a service called “Portable Exchange.” There is no salt and no electricity involved. Winter visitors can have seasonal service. Call HB Riggs at 520.940.2382 for more information. 1230 S. Campbell Ave • Tucson 520.792.9700 (office) • 520.940.2382 (cell) • www.culliganwater.com

European Hair by Vasilé Go to Vasilé for its award-winning haircuts, styles, color highlights and body wax. There is only one Vasilé’s in Tucson! Wednesday and Thursday it’s 15 percent off hair services and 20 percent off products for military personnel! Expires December 31, 2011. 6923 E. Broadway Blvd. • Tucson 520.298.4247 52

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trying

thrill for the

of

El Tour de Tucson

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escape ‘n explore

By Lorrie Brownstone Some ride to raise money, many just for fun, and others for the thrill of trying to be the first to reach the finish line. Then there are those who just want to cheer, drink beer and have a massage. No matter what your preference is, there’s something for everyone at America’s largest perimeter bicycling event: The University of Arizona Medical Center 29th El Tour de Tucson presented by CenturyLink. El Tour events are expected to attract about 30,000 people, including 9,000 cyclists and about 3,000 volunteers. The November 19 ride has helped put Tucson on the map as one of the best places in the country to cycle, and has attracted athletes such as Lance Armstrong, Greg LeMond, Jeannie Longo, Davis Phinney, Connie Carpenter and Floyd Landis. El Tour is a coup to the Old Pueblo, bringing in up to $70 million annually to the Tucson economy, including $18 million to $30 million during the race weekend alone. Last year, more than $1.6 million was raised for 26 different charities, with this year’s numbers expecting to remain at a steady high. “I’m expecting about the same in money and in the registration,” said Richard J. DeBernardis, President and CEO of Perimeter Bicycling, organizer of the event. “Last year was our second largest (event), and our largest was in 2007.” This year, construction for a new rail system installation has lengthened the main race by a couple of miles and changed the start/finish location. The main race, which starts at 7 a.m., will be 111 miles with the start and finish across from the Tucson Children’s Museum, 200 S. Sixth Ave., south of Broadway. The 82-mile race will begin at 9 a.m. at Pima Community College East, 8181 E. Irvington Road, the 60-mile race at 10:30 a.m. at Swan and Fort Lowell roads and the 40-mile ride starts at noon in Oro Valley at 2090 E. Innovation Park Drive. For those who want to get involved on a smaller scale, there will be “fun” rides starting at 8:30 a.m. at the Tucson Children’s Museum that require day-of-race registration only. And as usual, riders and spectators will also be able to enjoy some Tucson charm as mariachis entertain in the dry riverbeds along the main route, and a festival at the end of the race that includes a beer garden, massages, music and more.


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EL TOUR BIKE, FITNESS & HEALTH EXPO

Tucson Convention Center (260 S. Church Ave.) Nov. 16 from 4-9 p.m., Nov. 17 from 10 a.m.-6 p.m. and Nov. 18 from 10 a.m.-9 p.m. 520.745.2033 • www.perimeterbicycling.com

That’s a long way from when El Tour first started in 1983, with just 198 cyclists who raised $4,500. “I never thought it would turn out like this and I’d be here doing El Tour 29 years later,” said DeBernardis, who has never ridden El Tour de Tucson. But he’s far from a bicycle novice. In fact, this former professor took his first long bike trek in 1976 from Alaska to Mexico, a trip that took him 40 days. His next big adventure was to bicycle the perimeter of the United States. DeBernardis set out on Sept. 10, 1978, from Seattle and ended up where he started 180 days later. His feat was entered and accepted into the Guinness Book of World Records. But it wouldn’t be the last time. After training in Tucson for six months in 1981, DeBernardis took off again—this time for Japan—and rode around the perimeter around Japan’s four main islands starting Sept. 10, 1981, cycling 6,235 miles in 77 days—with another entry into the famous record book. Then it was back to Tucson. “I liked it so much here I came back here, and in July 1983 I thought, since I rode around the U.S. and Japan and liked it so much, why not ride around Tucson?” He did, but unfortunately, he rode Tucson’s perimeter in July. “I know. I keep on asking myself the same question, ‘Why?’ ” he said. “I’ve never been so dehydrated in my whole life. I thought the trip would be fast, but it took more than 12 hours. I think it got as high as 116 degrees. We were so hot, we were hiding under desert brush and went to water trucks asking them to spray us.” But the heat didn’t take away from the beauty of the desert. “So I came up with the idea (of El Tour) on that trip. I had a 56

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premonition,” he said. “I could see thousands of people riding the edge of the beautiful city. It’s so interesting and diverse.” But DeBernardis said officials at the Greater Arizona Bicycling Association first thought the event would be too complicated, so he went knocking on the door at the American Diabetes Association. “We had 198 rides and raised $4,500,” he said. “They said, ‘Do it again next year,’ and we did and had 1,400 cyclists and raised about $45,000. So by that time, we were hooked.” Judy Parker, a 52-year-old Tucson veterinarian and cyclist, knows what getting hooked is all about. “I’m addicted to it and do it as much as I can,” said Parker, who enjoys riding with a group of 25 to 30. “This is my fourth year and it’s a fun event, a challenge—great food and lots of camaraderie,” she said. “And it’s such an adrenaline rush when you cross the finish line. I didn’t know if I’d cry or throw up or if I’d even do it again. It’s very emotional, no matter how well you do.” For cyclist Alan Fischer, riding in El Tour for about 20 years is a combination of competition and fun with friends. “I ride with a team because I race and I like to ride with my friends,” he said. “I’ve done it fast and taken as high as 14th place overall in 4½ hours, and other times I take it easy. Either way, it’s one of the major cycling events. It’s a single day where Tucson is kind of enveloped by bicyclists and it’s really a neat way to ride around the perimeter or the city with thousands of your closest friends.” Anyone can get involved at some level. Take Bob McMahon, owner of Metro Restaurants. The avid El Tour supporter took his 246-pound frame on a 35-mile ride two years ago. He said if he can do it, anyone can. “Honestly, I’d never been 35 miles on a bike before and I was able to do it, but my body is ripped with muscles,” jokes McMahon, 63. “Look, the main focus is that if you have a bike, riding it is good for the environment and good for you.” El Tour is much more than a ride for the traditional bicyclist. It’s a way for everyone in the city to bond. That’s what Greg Hockensmith, former handcycle world champion, motivational speaker and founder of Junior Handcycle Fun believes. He started riding in El Tour in 1999, and he’s done it pretty regularly since. In 2003, El Tour was dedicated to him. But his passion is spreading the word to others with disabilities. “When I do talks, my big thing is that everyone has to do their own thing that helps them transcend and become a greater person. This sport is more of a vehicle to achieve a level of greatness,” said Greg Hockensmith


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Hockensmith, who was left without the use of his legs after a car accident at age 16. “We live in an era now where there is a lot of technology. It’s not like being disabled 40 years ago,” he said. “Now, you can do things similar to your friends. With the technology of a handcycle, you can ride a bike as fast as your able-bodied friends. You can go out with your brother, sister, mother or father. Riding a bike is a rite of passage everyone deserves.” Although the main El Tour races are on Nov. 19, there are plenty of activities for the entire family leading up to the big event. El Tour Bike, Fitness & Health EXPO will be going on at the Tucson Convention Center from Wednesday through Friday before Saturday’s main races. In addition to registration info, exhibitors

and vendors will be on hand. There will also be raffles, giveaways, presentations, the Michelob ULTRA Beer Garden, massages, music and more. This year, El Tour cyclists will raise funds for the principal beneficiary, Tu Nidito Children and Family Services; as well as Leukemia & Lymphoma Society, American Parkinson Disease Association, Water For People, Ben’s Bells Project, Diamond Children’s Medical Center, Humane Society of Southern Arizona, Juvenile Diabetes Research Foundation, Team Lizzie Bell, Rotary International Polio Plus, AZ Friends of Foster Children, Beads of Courage, Blue Marble Institute, Casa de los Ninos, League of American Bicyclists, Lions Club International, my Team Triumph, Project L.I.F.E., Susan G. Komen for the Cure and The Haven.

2011

El Tour de Tucson

DEDICATION By Lorrie Brownstone When Rahsaan Bahati grew up in Compton, Calif., his mother was afraid he would get involved in “nonsense” and head down the “wrong path.” She couldn’t have been more wrong. Each year, El Tour de Tucson dedicates America’s largest perimeter bicycling event to an individual who has inspired others and exemplifies what it is to be a world-class leader—and this is Bahati’s year. This year’s theme is “El Tour ... all about giving,” which is what Bahati, 29, a world-class cyclist and champion of youth, is all about. Bahati is a 2008 Pro Criterium Champion, seven-time national cycling champion, and founder of the Bahati Foundation, a nonprofit group that inspires and empowers underprivileged inner-city youth through the sport of cycling. A dedication dinner will be held November 17 at the Tucson Convention Center. “When I got the call from Richard (DeBernardis, President and CEO of Perimeter Bicycling), I was home and was totally shocked and happy,” Bahati said. “The El Tour benefit will help boost the foundation, which is in need of donations and help.” Help is something Bahati is very familiar with. He’s been helping youths by guiding them on the road to success, which includes a strong educational push. “I was introduced to track cycling where they had an after-school program,” he said. “I started in ’94 and when I started racing,

I noticed how it changed my life and I wanted kids to have the same thing. Cycling gave me education and helped me travel the world. It did so much for me.” The foundation is merely one year old and so far has raised about $56,000. In addition to cycling, Bahati set up after-school tutoring programs in Compton and is starting one in Milwaukee, with the hope that every child will go to college and graduate. Bahati plans to expand his non-profit to other inner-city areas in the country including Washington, D.C., and Chicago. “I think we are heading in the right direction,” said Bahati, who is looking for donations and volunteers all across the country. “And the El Tour is a huge boost.” While in Tucson, Bahati hopes to be able to speak to a few schools or youth organization, inspiring those about to, or who are getting into, their own brands of “nonsense.” Because there’s no doubt Bahati’s mom is proud of him now. “I was lucky growing up in Compton. I had a two-parent family and brothers and sisters,” he said. “Others didn’t have the same advantages I had there.”

EL TOUR DEDICATION DINNER Tucson Scottish Rite Building (160 S. Scott Ave.) Nov. 17 at 6:30 p.m. Cost is $30. Call 520.745.2033 for tickets. For more information about Rahsaan Bahati and his organization, visit www.bahatifoundation.org.

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escape ‘n explore

Reid Park Zoo’s

ZOO lights By Lorrie Brownstone

Thousands of twinkling lights, Santa, falling snow and hot cocoa can only mean one thing in Tucson: It’s time for Zoo Lights at the Reid Park Zoo. That’s when about 25,000 people will visit during December to see the spectacular animal-themed lights—an event that’s been a part of the community for more than 15 years. “We want people to become a part of this Tucson holiday tradition,” said Vivian VanPeenen, curator of education at the Reid Park Zoo. “And the event is not that different than it was when we started, just the size and the technology of the lights has increased. It’s the same idea: A free cookie, a hot cocoa table with whipped cream for a small price and often the same community groups that were here from the start.” Well, there have been a few changes. VanPeenen couldn’t say how many more lights are scheduled to be put up this season, or what this year’s new theme is. The

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designer comes down from the North Pole (OK, Canada, but close enough), in October with his ideas and stays until the event is under way. She would say, however, that the crowd favorites—Santa and the snow-making machine—will be there. It’s also a favorite of 8-year-old Eli Couchman, who has attended Zoo Lights with his mom, Leigh Burkey, and father, Jeff Couchman since he was just a one-year-old “I like seeing Santa there and all the lights and you see the coolest bands there,” said Eli, who plans to ask the big guy for Star Wars III for his Wii. This year, Burkey is excited to introduce her other son, 17month-old Zane, into the family tradition. “We are excited about this year. He’s going to love it,” Burkey said. “I go because they have the best Santa. He looks like Santa and has a real beard and is great with kids. I get excited to see how


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excited my son (Eli) gets. They do a great job.” Zoo Lights has been able to expand, thanks to LED lighting, VanPeenen said. “It’s (LED) better for the environment and because it uses so much less power, it gives us more flexibility,” she said. LED lights allow the zoo more flexibility to add new lighting arrangements in the past few years such as a butterfly piece, Santa’s workshop, a horse and sleigh, a polar bear exhibit, sculptures to the underwater aquarium and penguins. Of course, there are artificial Christmas trees throughout the zoo. “Every year is a bit different,” VanPeenen said. “Again, some things stay the same, like the free cookies." Zoofari Café will also be open for those with a grumbling tummy. “Kettle corn is my favorite,” said 8-year-old Cassidy Morrow, who will go to Zoo Lights with her mom and dad, Nanette and Red Morrow. For Nanette Morrow, it’s seeing the zoo in a different light. “It’s very enchanting and peaceful, you know,” she said. “Like being in a winter wonderland.” But that’s not all. There will also be community groups performing, such as Jovert from Tucson High Magnet School, Tucson Girls Chorus, Kids Unlimited—a children’s singing and dancing troupe, and Mr. Mocos, a children’s singer with a “rock” style. VanPeenen stresses that this Tucson tradition could not take place without staff, volunteers and docents working the event. For those who haven’t attended, VanPeenen said patrons shouldn’t expect high-tech equipment. In fact, most of the LED lights can be purchased at any local store. “We are not a professional light decorating company. Instead, we look and say, ‘Hey, that’s pretty cool.’ People can do it in their own yards. We just put together animal themes in a creative way and we have a huge volume. One year, we figured out we had miles and miles of lights.” That’s why the zoo must charge some kind of admission, VanPeenen said, to cover the costs and have a bit left over to reinvest in the program and support the education department at the zoo. And while this is considered a non-animal event, Zoo Lights does take places at the home of elephants, tigers, giraffes and more. “We don’t guarantee it, but you’ll probably see some live animals as you walk around the zoo grounds,” she said. “It’s not unusual to see, say, an elephant coming out to see what’s going on.” Zoo Lights happen Dec. 2-4, Dec.8-11 and every night from Dec. 15-23 from 6- 8 p.m. There is a $5.00 entry fee for adults, $4.00 for members and $3.00 for children 2-14. Reid Park Zoo • Tucson 520.791.4022 • www.tucsonzoo.org

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events calendar

Nov. 4-6 25th Annual Tucson Celtic Festival & Scottish Highland Games Rillito Raceway Park • Tucson Celebrate the heritage and culture of Scotland, Ireland and Wales with great music, dancing, athletic events, and good food and drink at Rillito Race Track Park. http://tucsoncelticfestival.org

Nov. 10-17 The Loft Film Fest Loft Cinema • Tucson The Loft Film Fest, inspired by the untamed spirit of independent cinema, showcases an eclectic range of new and classic films, and champions mavericks of the film world at The Loft Cinema. www.loftcinema.com/loftfilmfest

Nov. 12 Sahuarita Pecan Festival 1625 East Sahuarita Road • Sahuarita Celebrate the pecan harvest with pecan dishes and desserts, a showcase of local foods, products and crafts from the Santa Cruz River Valley at the Green Valley Pecan Farm. www.sahuaritapecanfestival.com

Through Nov. 20 Day of the Dead Exhibit Tucson Botanical Gardens • Tucson An exhibit of Day of the Dead (Dia de los Muertos) related, papier-mâché artwork in the Barrio Garden at Tucson Botanical Gardens. www.tucsonbotanical.org/events/ day-of-the-dead

Nov. through Dec. Green Things Holiday Poinsettias Binghampton Historical District 3235 E. Allen Road • Tucson Arizona-grown red, burgundy, white, pink and novelty colors. www.greenthingsaz.com

Dec. 3-4 La Fiesta de Tumácacori Tumacácori National Historical Park The fiesta features around 50 food and craft booths, continuous live entertainment on stage, and children's activities each day. The mission grounds are open throughout the weekend and admission is free. www.nps.gov/tuma/planyourvisit/ special-events.htm

Dec.11 La Fiesta de Guadalupe DeGrazia Gallery in the Sun • Tucson Join us for this annual family festival that celebrates Our Lady of Guadalupe with spirited outdoor performances by youthful mariachi and ballet folklorico groups, a Yaqui deer dance, and Las Posadas procession by students from Carrillo Intermediate Magnet School. Piñatas filled with treats are hoisted hourly for the kids, while vendors offer regional food. www.degrazia.org 60

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Nov. 13 Conjunction Junction—Mercury & Venus Kitt Peak Visitor Center • Tucson Learn about the Solar System’s “Inferior Planets” and observe them for yourself! Why is Mercury really, really hot and really, really cold at the same time? Why do you NOT want to be a snowbird that lives on sunny planet Venus during the cold winter months? (20 people limit). www.noao.edu/outreach/kpvc/ conjunction.php

Through May 26 Carnival of Illusion/A Magical Journey Round the World Doubletree Hotel Reid Park • Tucson Laugh, have fun, and celebrate an evening of worldly magical delights. The Carnival of Illusion Parlour Show presents national quality magic in an old-world setting and is limited to JUST 35 guests. Carnival of Illusion is Vaudeville Magic, Mystery, and oooh La La! www.carnivalofillusion.com Dec. 17 Downtown Tucson Parade of Lights Downtown Tucson • Tucson The parade is one of Tucson’s most beloved holiday events. Each year thousands of spectators line the streets of downtown Tucson to watch entries wind their way through downtown streets. The parade begins at 17th street and Stone Avenue, winds around downtown and ends at Armory Park-13th Street and 6th Avenue. Starts at 6:30 p.m. www.downtowntucson.org


calendar

AZGL’s calendar of events, exhibits and things to do in Arizona this holiday season. Follow @AZGL on Twitter or become a Facebook fan to discover even more. Nov. 12 Kings of Salsa Centennial Hall • Tucson Kings of Salsa delivers an explosion of high voltage salsa and sizzling choreography that pays homage to the great Cuban performers and dance styles from this intoxicating island with a modern twist never seen before on stage. www.uapresents.org/calendar

Nov. 18-19 15th Annual Southern Arizona Marriott Golf Invitational JW Marriott Starr Pass Resort & Spa • Tucson Golf tournament benefits TMC Foundation/ Children's Miracle Network, the Autism Society of Greater Tucson, and the Tucson Conquistadores. www.golfinvite.com/marriott golftournament

Dec. 2-23 Zoo Lights Reid Park Zoo • Tucson Twinkling lights and jingle bells, Santa Claus, and falling snow, light displays, animalthemed light sculptures, live animals will be off exhibit, Thursday, Friday, Saturday and Sunday nights, 6-8 pm. For more information call 520.791.4022. www.tucsonzoo.org

Nov. 19 Amado Chili Cook-Off & Car Show Amadao Territory Ranch • Amado A chili cook-off with wine tastings and beer garden, car show, entertainment, and more. www.amadoaz.com

Dec. 3 7th Annual Tucson Tamale & Heritage Festival Casino Del Sol Resort’s AVA Amphitheater Tamale competition and sale, tamales available in gourmet, green corn and traditional varieties, two stages with live music and entertainment, food demonstrations, arts and crafts, children’s play area, free, 10 am–5 pm. For more information call 520.838.6700. www.solcasinos.com www.casinodelsol.com

Dec. 9-11 Fourth Avenue Winter Street Fair Tucson The Fourth Avenue Street Fair brings together 400+ arts and crafts booths, 35+ food vendors, two stages, street musicians, jugglers, carnival food, a kids art area, face painting, balloons, and more. www.fourthavenue.org

Through Dec. 31 It’s a Gas: The Bright Side of Science Flandrau Science Center • Tucson It's a Gas! provides visitors of all ages an opportunity to gain a better understanding of these important elements in a fun and highly interactive way. Open during our normal business hours call 520.621.4516 for more information. www.flandrau.org

Dec. 10-25 Winterhaven Festival of Lights Winterhaven The central Tucson neighborhood Winterhaven glows nightly with LED lights, festive decorations, and music for walkers, runners, and riders of hay wagons and trolleys. Open to autos Dec. 13, 15 and 20. www.winterhavenfestival.org

Through Jan. 14 Tucson Rocks Around Tucson A celebration of the art of rock and roll features “Who Shot Rock and Roll” photo exhibition at Tucson Museum of Art; and events at Center for Creative Photography, Etherton Gallery, Rialto Theatre, Sacred Machine Museum, The Loft Cinema, UA Museum of Art, UApresents, Zócalo Magazine, and others. http://tucsonrocks.org Arizona Gourmet Living

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great recipes of Arizona ANGEL FOOD CAKE Resolutions Medical Spa • Tucson 1 cup cake flour (spooned and leveled) ¼ tsp salt 12 large egg whites, room temperature 1 tsp cream of tartar 1¼ cup sugar 2 tsp pure vanilla extract Preheat oven to 350º F. Sift flour and salt into a bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, adding sugar gradually; beat until stiff peaks form, about 2 minutes. Add the vanilla; beat to combine. Gently transfer the egg-white mixture to a large, wide bowl. In four batches, using the sifter again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth the top. Cut a knife or small spatula through batter to release any air bubbles. Bake until the cake is golden and springs back when lightly pressed, 35-40 minutes. Invert pan; let cool in pan, about 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and then unmold. Use knife to release cake from bottom of pan, and remove. Serve with freshly crushed strawberries sweetened with Stevia. (Frozen strawberries will do in a pinch! Just let them thaw completely and add your sweetener.) Top it off with some fresh light whipped topping. Light, Fluffy and almost fat free! Delicious!

GLUTEN FREE LEMON CAKE WITH BERRIES AND CREAM Chef Mary Gibson Gourmet Girls Gluten Free Bakery/Bistro • Tucson For Cake 3 cups GF Baking Flour Blend 5 tsp baking powder 1 tsp xanthan gum ½ tsp salt 6 large eggs 2 cups sugar 2 cups vanilla yogurt ⅔ cup canola oil 2 tsp vanilla 2 tsp lemon extract For Topping 2 cups fresh berries or other fruit sliced 2 cups heavy cream 2 Tbsp sugar 1 tsp vanilla Preheat oven to 350º F. Grease a fluted 10 cup ring mold with baking spray. Whisk flour, baking powder, xanthan gum and salt together and set aside. Beat eggs in electric mixer at medium speed adding sugar 1 tablespoon at a time. Beat until light and thickened. Add flour mix, and remaining cake ingredients and beat for 30 seconds. Pour batter into prepared pan and bake in center of oven approx 30 minutes or until done. Let cool in pan for 10 minutes and invert on platter. Whip cream with sugar and vanilla. Slice cake and top with berries and cream. Serves 16.

SPICED HOT CHOCOLATE 4 cups prepared hot cocoa with 1% milk ½ tsp freshly grated nutmeg ½ tsp chili powder Combine cocoa, nutmeg and chili powder. Pour into mugs and serve with a cinnamon stick.

MARYLAND-STYLE CRAB CAKE WITH AVOCADO WHIP By Executive Chef Casey McQueen JaxKitchen • Tucson For Crab Cakes 1 can jumbo lump crab 2 cans special lump crab 3 egg yolks 2 Tbsp Old Bay seasoning 3 dashes of Tabasco 1 ⁄8 tsp cayenne pepper 2 tsp salt 1 Tbsp Worcestershire 2 Tbsp Dijon mustard 3 ounces of panko bread crumbs or cracker meal ½ cup mayo Juice from 2 lemons For Avocado Whip 3 avocados salt, to taste juice from 2 limes Mix all ingredients thoroughly except crab meat and bread crumbs. Slowly fold in all the crab meat, and then slowly fold in bread crumbs. Refrigerate finished mixture for 20 minutes. Place a sauté pan over medium heat with olive oil. Place 3-ounce portions of mixture on sauté pan and cook on both sides until lightly browned. Place sauté pan in the oven (300-350º F) for about 5 minutes to finish cooking the egg (this step is optional). Yields 19 3-ounce cakes. To prepare avocado whip, combine all three ingredients in a food processor. Mix thoroughly until smooth. Serve as a sauce for the crab cakes. 62

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TURKEY POT PIE By Chef/Owner Jonathan Landeen Jonathan’s Cork • Tucson 6 cups large diced cooked turkey meat 2 cups medium diced onion 1 cup medium diced celery 2–3 cups medium diced carrots 1 cup peas 1 quart turkey gravy Salt and Pepper to taste Favorite pie crust ¼ cup of butter Saute onions, celery, and carrots in butter until just cooked. Add gravy and heat till warm. Add turkey meat and finish heating. Remove from stove and fold in peas. Place 1½ to 2 cups of turkey filling in soup bowls or large ceramic ramekins. (I buy inexpensive oven proof soup bowls at the discount store and use them just for pot pies.) Cool and top with a layer of pie crust, pinch the edge to seal and cut some steam holes in the top. Refrigerate or freeze. From refrigerator, bake approximately 35 minutes at 375º F. Serves 8–10 depending on the size

RED CHILI DIPPING SAUCE 1 cup sambal (red chili paste) 1 cup light corn syrup ½ cup ketchup 2 Tbsp soy sauce Combine all ingredients in a bowl and chill.


great recipes of Arizona

MIDNIGHT KISS 2 ounces VOGA Italia Sparkling 1 ounce apple cider ½ ounce ginger vodka Juice from ½ lemon 1 apple (sliced) Combine ginger vodka, apple cider, fresh lemon juice and stir. Top with VOGA Sparkling and garnish with apple slices.

ZONA78 ROASTED TOMATO SOUP By Corporate Executive Chef Ramiro Scavo Zona78 • Tucson 3 pounds Roma tomatoes, quartered ⅓ cup sugar ¼ cup olive oil ½ pound minced onions ½ pound butter ½ pound flour ¼ cup of chopped fresh basil 2 tsp fresh chopped garlic 2 ½ cups heavy cream 1 tsp white pepper 1 ⁄8 cup and 2 tsp kosher salt 6 cups vegetable stock Place quartered roma tomatoes in a large bowl and toss with olive oil, 1⁄8 cup kosher salt and sugar. Roast in 275º F oven for 90 minutes or until edges begin to brown. Remove from oven to cool at room temperature. Sauté onions and garlic in butter until translucent. Add flour and continue cooking on reduced heat for 5 minutes or until roux is homogenized. Add hot vegetable stock to roux and whisk until smooth. Add tomatoes and basil, return to a simmer. Cook for 10 minutes and then add heavy cream. Continue to cook another 10 minutes. Season with salt and pepper. Makes 1 gallon. Serves 12-16 (6–8 ounce servings).

FRUITCAKE By Karen Uffelman allrecipes.com ⁄8 cup chopped dried cherries ⁄8 cup chopped dried mango ¼ cup dried cranberries ¼ cup dried currants 2 Tbsp chopped candied citron ¼ cup dark rum ½ cup butter ¼ cup packed brown sugar 1 egg ½ cup all-purpose flour 1 ⁄8 Tbsp baking soda ¼ Tbsp salt ¼ Tbsp ground cinnamon 2 Tbsp milk ¼ cup unsulfured molasses ¼ cup chopped pecans ¼ cup dark rum, divided 1 1

Soak cherries, mango, cranberries, currants, and citron in ¼ cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325º F. Butter a 6 x 3 inch round pan, and line with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan. Bake in preheated oven for 40-45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

EL CORRAL’S WORLD-FAMOUS TAMALE PIE JACK’S FAMOUS GREEN CHILI CHICKEN SOUP By Chef/Owner Jack Ahern Ric’s Cafe • 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 removed 6 cups chicken stock 2 cups heavy cream or 2% milk 2 fresh jalapenos, seeded and finely chopped ½ pound butter ½ cup all purpose flour On a BBQ grill, place the Anaheim peppers and bell peppers. You want to turn the skin black on all sides. Place peppers in a brown paper bag and seal. Let peppers cool 20 minutes. Season cleaned chicken with salt and pepper. Spray chicken with nonstick spray. Cook chickens on a grill until cooked through. Place chicken in refrigerator to cool. Clean peppers in running water and peel off charred skin. When clean, pull seed pod out and shake extra seeds out. Carefully dice peppers and onions. Place in pot with ½ pound of butter. Sauté until tender. While peppers are cooking, cut chicken into bite-sized squares. When vegetables are tender, sprinkle ½ cup of all 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 cream or milk in, and bring to a boil. When soup boils, turn heat down to a simmer, continue to stir until soup is slightly thickened. Add diced chicken. Add salt and pepper to taste. Serves 8–10.

El Corral • Tucson 2 tsp sugar dash of salt ¾ cup butter 5 eggs 16 ounces evaporated milk 3½ Tbsp baking powder 2 Tbsp baking soda 1½ pounds cornmeal 36 ounces creamed corn 24 ounces whole-kernel corn, drained 33 ounces diced green chiles 2½ pounds shredded cheddar cheese Blend first eight ingredients in large bowl until thoroughly mixed. Mix in next three ingredients until well blended. Pour mixture into two 18" x 12"x 2" greased pans. Sprinkle tops of panned mixture with cheese. Bake for 1 hour at 225º F. Serves 20 people.

HEAD OVER HEELS 1 ounce Crystal Head Vodka 1 ounce orange liqueur 1 ounce fresh orange juice ¼ ounce fresh lemon juice ¼ ounce dark premium rum Shake all ingredients with ice, then gently strain into a sugar rimmed martini glass. Garnish with a lime wheel. Arizona Gourmet Living

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great recipes of Arizona

CHALLAH www.tasteofhome.com/Recipes/Challah

PIEROGI By Owner Robert Stawicki Amber Restaurant & Gallery • Tucson For Potato and Cheese Stuffing 1 pound farmer’s cheese 1 pound potatoes, peeled and boiled 1 onion, diced small ¼ pound butter salt and pepper to taste Take butter and onion in a medium skillet and caramelize until a deep golden brown. While onions are caramelizing, grate cheese and boil potatoes. Mix in onion, salt, and pepper. For Dough 2½ pounds flour 1½ cup water, warm 1 tsp salt 2½ Tbsp oil 1 egg In a mixing bowl add flour, oil, salt, and egg. While mixing slowly, add water. Make sure not to over-mix the dough. The dough should be a little flaky. Cover the dough in the bowl and let rest for 15 minutes. Roll the pierogi dough on a floured board until 1⁄8 inch thick. Cut circles of dough using either a large ring cutter or large drinking glass. When making the pierogi, fold over in half and pinch the ends or you can use a fork and push down on the ends. When cooking, boil water and wait for pierogi to come to the top; let them float for about a minute and serve. Garnish with sour cream. (You can also freeze the extra pierogi after they are made, but before cooking them.) Serves 10-15.

PEPPERMINT BARK www.browneyedbaker.com 1 pound dark chocolate (½ semisweet and ½ bittersweet) 1 pound white chocolate 6 ounces (1 regular package) candy canes, crushed Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours. Break into pieces and enjoy!

GAZPACHO SOUP By Proprietor Donna DiFiore Delectables • Tucson 2 pounds, 10 cans whole peeled tomatoes 2 cups peeled and grated carrots 4 cucumbers, peeled, seeded, and diced finely 4 green bell peppers, deseeded and diced fine 2 red onions, diced fine 1 bunch cilantro, wash and dice fine 3 Tbsp granulated garlic, do not use garlic salt 6 garlic cloves, diced fine 1 tsp Cholula hot sauce ½ cup olive oil 1 cup red wine vinegar 1 Tbsp black pepper 1 Tbsp Italian seasoning Use immersion blender and mix well. Refrigerate until cold. Serves 40. 64

Arizona Gourmet Living

Holiday 2011

2 packages (¼ ounce each) active dry yeast 1 cup warm water ½ cup canola oil ⅓ cup sugar 1 Tbsp salt 4 eggs 6 to 6-½ cups all-purpose flour Topping: 1 egg 1 tsp cold water 1 tsp sesame or poppy seeds, optional In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-inch rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° F for 30-35 minutes or until golden brown. Remove to wire racks to cool. Serves 32 (2 loaves/16 slices each.)

SPICED TO KILT 2 parts Glenfiddich 12 Year Old ¾ part fresh lemon juice ¾ part simple syrup (1:1 ratio of sugar and water) ¾ part fresh apple cider 2 dashes Angostura bitters Combine ingredients in a shaker with ice and shake well. Strain up into a martini glass and garnish with fresh mint sprig.

GRILLED ASPARAGUS SPRING ROLLS 16 (8½ inch) round rice paper wrappers 2 cups shredded Napa cabbage ¼ cup shredded red cabbage 1 cup shredded carrots 1 Tbsp rice wine vinegar 1 Tbsp sugar 2 tsp soy sauce 1 tsp fish sauce 1 tsp sesame oil 1 tsp ginger, minced 1 tsp garlic, minced 1 bunch asparagus 1 red bell pepper 1 yellow bell pepper 1 bunch green onions Canola oil spray 1 package enoki mushrooms 32 fresh mint leaves 32 fresh cilantro sprigs In a bowl, combine the cabbage, carrots, vinegar, sugar, soy sauce, fish sauce, sesame oil, ginger, and garlic. Set aside. Cut the bell peppers and green onions into thin strips after grilling and allow to cool. Then, fill a large bowl with hot water (chef’s secret—add a little lemon-lime soda for flavor). Soak each piece of rice paper for about a minute and carefully place it on a clean kitchen towel. Layer 2 tablespoons of the cabbage mixture, 1 tablespoon of the grilled veggies, 5 or 6 enoki mushrooms, 2 mint leaves, and 2 sprigs of cilantro. Roll up tightly “egg-roll fashioned” and cut in half on a bias. Serve with Red Chile Dipping Sauce. Yields 16 Grilled Asparagus Spring Rolls. Serves 8.


great recipes of Arizona

IRISH CAR BOMB CUPCAKES

CARAMELIZED MANGO SALSA

www.browneyedbaker.com

Miguel’s at La Posada • Tucson

For the Cupcakes 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ tsp baking soda ¾ tsp salt 2 eggs ⅔ cup sour cream

2 cups mango, peeled and diced ½ tsp red chili flakes ½ cup yellow bell peppers, finely diced ½ cup green bell peppers, finely diced ½ cup red bell peppers, finely diced 3 Tbsp cilantro, chopped 3 Tbsp lime juice ½ cup sugar 4 ounces red wine vinegar 1 ⁄8 tsp cracked black pepper salt and pepper to taste

For the Whiskey Ganache Filling 8 ounces bittersweet chocolate ⅔ cup heavy cream 2 Tbsp butter, at room temperature 2 tsp Irish whiskey For the Baileys Frosting 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 Tbsp Baileys Irish Cream Preheat oven to 350º F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on mediumhigh speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes, until it is light and fluffy. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

TUACA WINTER CELEBRATION 2 ounces Tuaca Liqueur 1 ounces Honey Syrup 0.25 part Fresh Squeezed Lemon Juice 2 ounces Prosecco Add first three ingredients to a cocktail shaker with ice. Shake and strain into a chilled champagne glass. Top with prosecco and garnish with a long lemon twist.

In a heavy bottom sauce pan, caramelize the sugar. Add the red wine vinegar and lime juice. Continue cooking until all sugar is dissolved. Remove from the heat and cool. In a stainless steel bowl, combine the remaining ingredients and drizzle with cooled liquid. Season with salt and pepper to taste.

BUTTERNUT SQUASH BISQUE By Executive Chef Ryan Littman JW Marriott Starr Pass Resort & Spa • Tucson 1 gallon cold water 1 peeled, seeded and diced butternut squash (2-3 pounds) 3 cups diced medium-sized carrots 2 cups diced celery stalks, 1 cup diced onion 2 cups heavy cream brown sugar to taste honey to taste salt and finely ground white pepper to taste In a Cheesecloth Sachet: 1 large sprig fresh parsley 2 bay leaves 2 sprigs fresh thyme 1 sprig fresh sage 1 star anise pod 3 cloves 6-8 black peppercorns Roast squash, carrots, celery and onion in 350º F oven until slightly tender but not brown. Then place all ingredients in cold water with sachet and bring to a simmer. Cook until squash is really broken down well, about 1 hour. Remove sachet from pot, puree soup in a blender and strain through a fine sieve. Add heavy cream and season to taste with honey, brown sugar and salt and pepper. Serve with fennel confit. Serves 8.

FENNEL CONFIT By Executive Chef Ryan Littman JW Marriott Starr Pass Resort & Spa • Tucson 2 2 2 2 1 2 6 2 1 1 1

fennel bulbs, quartered with fronds reserved shallots, halved garlic cloves, halved sprigs thyme small sprig rosemary cups extra-virgin olive oil cups canola oil Tbsp butter Tbsp salt tsp ground black pepper tsp truffle oil (not necessary but a nice layer of flavor)

Place all ingredients in a small cake pan and bake uncovered in a 300º F oven for 20-30 minutes. Fennel should be fork-tender but not mushy For presentation, spoon bisque into hot bowl and place a drained fennel bulb in center. Garnish with the fennel fronds over the bulb. Serves 8. Arizona Gourmet Living

Holiday 2011

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Arizona Gourmet Living • Holiday 2011  

HOMEMADE BARBEQUE GIFTSFORTHEGOURMETCHEF INDULGEYOURSELF GETSERIOUSABOUTEATINGHEALTHY FORTHETHRILLOFTRYING ONTHEVINE BEAUTYSERVICES HOLIDAY...

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