Page 1

Spring • 2012 contents food & wine 7 RIC ’S CAFE 8 F LAVO R O F IND IA 10 D INING O U T IN ST YLE 12 H OTRO D S O L D VAIL 16 ON THE VINE

Sip, Spit, Rinse, Repeat from wine expert Jeanne Christie





in every issue 4

From the Editor


Events Calendar


Great Recipes of Arizona

from the editor

From the


For those who live in Southern Arizona, spring is a time for everyone to spend as much time as possible outdoors before soaring temperatures drive us all back inside our airconditioned summer dens. As May winds into June, nobody wants to miss an opportunity to enjoy the Sonoran Desert in its springtime vibrancy or to casually sip a glass of wine at one of Tucson’s many al fresco eateries. With that in mind, this issue includes a number of suggestions of ways to best enjoy some fresh air. In our escape ‘n explore section, we feature the Tohono Chul Park, rated one of the top 10 botanical gardens in the world, and the perfect place to enjoy our regional flora. For those planning to walk down the aisle, we’ve written about some local venues, ideal for an out-of-doors ceremony. And we’ve also highlighted a number of local restaurants that offer patio seating, including both relaxing weeknight hang outs and more refined date-night hot spots. Not in the mood to go out? Why not stay in and relax in your own backyard with a distinctive glass of wine. Our resident wine expert and pinot noir connoisseur Jeanne Christie presents 27 different pinots that simply can’t be missed. And if you’re not doing so already, we hope you will enjoy this issue in a park or by the pool or on the patio. Trust us. It’s a beautiful spring day.


Lucas Witman, Editor

Graphic Designer SELENE PINUELAS Traffic Manager ABEER ABI-AAD 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 2012. All rights reserved. Executive and editorial offices located at: 1877 N. Kolb Road, Tucson, AZ 85715 T 520.721.1300, F 520.721.6300 European offices located at: Lungarno Benvenuto Cellini, 11 50125 Florence, Italy T 055.657.5629, F 055.657.5631 Subscriptions for one year (4 issues) are $21.95, two years (8 issues) are $33.95. Please allow 6–8 weeks for your subscription to begin. Checks, VISA, MasterCard and American Express accepted.


Arizona Gourmet Living

Spring 2012

R I C ’ S

good food

food & wine




When the spring months come around and Tucson’s brief winter chill is lifted, locals start looking for dining spots where they can eat while enjoying southern Arizona’s beautiful spring weather. For those looking for an outstanding al fresco eatery, you need look no further than Ric’s Café. The picturesque outdoor patio at Ric’s Café delights the restaurant’s patrons year round, but especially during the late spring/early summer months when the weather is just perfect for a moonlit dinner or a breezy Sunday brunch. Ric’s Café, open under its current ownership since 2001, has clearly made a name for itself in the community, as evidenced by a fiercely loyal clientele. “We do have a lot of regulars,” remarks chef/owner Jack Ahern. “Some come three times a week. Some come on a certain day every week.” Although the café’s patio is partially responsible for drawing in these regulars, it clearly is not the only thing. To a greater extent, the continuing success of Ric’s Café is likely dependent on Ahern himself, who brings to the café 30 years of experience honing his skills in restaurant kitchens. Ahern and the restaurant’s other chefs take great pride in the dishes they serve, choosing only high quality products and incorporating locally grown produce whenever possible. In particular, Ahern argues that it is the restaurant’s soups and sauces that really make the dishes at Ric’s Café stand out; he and the other chefs pay great attention to crafting these. “Soups and sauces, they’re my big ticket,” says Ahern, “There are just so many types of soups you can make.” The best of Ahern’s expertly crafted soups is perhaps his exquisite green chile chicken soup, a mildly spiced melange of fresh

relaxed entertainment By Lucas Witman

chicken, Anaheim and jalapeño chiles and heavy cream. However, as the restaurant offers a daily changing menu featuring a variety of different gourmet soups, the green chile chicken is only available to those fortunate enough to visit the restaurant on the day it is being served. Of course, the entrees on the menu at Ric’s Café are crafted with just as much attention to detail as the soups. Try the cajun pasta, a flavorful dish of penne pasta, andouille sausage, chicken, shrimp and vegetables in a cajun cream sauce, available every day for lunch and dinner. Or, for red meat lovers, you cannot go wrong with either the charbroiled filet mignon or New York strip steak. Every Friday night, Ric’s Café treats patrons to an all-you-can-eat fish fry. Chefs offer up heaping plates of Atlantic cod coated in a crispy house-made Fat Tire beer batter, served alongside the traditional accompaniments of french fries, cole slaw and tartar sauce. On Saturdays, the restaurant turns up the volume with a weekly prime rib dinner special. For those eager to turn dinner into an evening of entertainment, Ric’s Café is the place to go for this as well, as every Friday and Saturday night, the restaurant features live bands, playing from 6 to 9 p.m. Depending on the weekend, diners may be serenaded with anything from jazz to folk, with recent bands covering artists including Jim Croce, James Taylor and the Moody Blues. Ric’s Café is open daily Tuesdays through Saturdays from 11 a.m.-9 p.m. and Sundays for brunch from 8 a.m.-2 p.m. 5605 E. River Road, Suite 121 • Tucson 520.577.7272 • Arizona Gourmet Living

Spring 2012





quality cuisine Eatery showcases the flavors of India

By Lucas Witman

It's difficult to walk past popular Oro Valley eatery Flavor of India without being drawn in by an inviting cloud of exotic aromas. The fragrant waft of ginger, cumin, cardamom and countless other unique ingredients exiting the restaurant’s doorway instantaneously starts one’s mouth watering. Flavor of India specializes in the Northern Indian cuisine that is well known to American palates for its tantalizingly aromatic qualities, as well as its spicy heat level. Flavor of India excels on both of these expectations, delivering a deeply flavorful menu accented by a variety of spicy options available for more adventurous diners. Included among the specialties of the house is the inventive Nargisi Ghosht, a rich dish of tender lamb loin stuffed with spinach and the fresh Indian cheese, paneer. Restaurant owner Mukhtiar Singh calls it the best thing on the menu. Flavor of India is also unique among Tucson’s Indian restaurants as the only one to serve an Indian-style crawfish dish. Crawfish Malabar is a unique recipe consisting of sweet crawfish tail meat sautéed in a delicious coconut milk broth. Vegetarian eaters will be hard-pressed to find another local restaurant with as many meat-free options as Flavor of India. The star among the eatery’s many vegetarian dishes is Navrattan, a tasty concoction of nine vegetables mixed with paneer cheese and sautéed in a curry sauce, spiced to the customer’s desired heat level. In addition to catering to the vegetarian diet, Flavor of India is also an excellent choice for gluten-free diners, as nearly the entire menu is or can be made without gluten. For those who may have trouble choosing between the items on Flavor of India’s expansive menu, the restaurant also offers a daily


Arizona Gourmet Living

Spring 2012

lunch buffet. For just $7.95, customers can choose among a daily changing selection of eight vegetarian dishes, four meat options and two desserts, as well as crispy, steaming hot naan bread—fresh from the restaurant’s clay tandoor oven. Although the restaurant has been operating in Oro Valley for just over a year, Flavor of India has already begun to make a name for itself in the community. Its growing regular clientele is a testament not only to the quality of its cuisine, but also the pride the restaurant staff clearly takes in creating an open, welcoming environment for its guests. Singh credits Flavor of India’s success largely to the work of his brother, the restaurant’s executive chef, who came to Tucson with 30 years of experience cooking in restaurants in California. According to Singh, it is the chef ’s mastery of Northern Indian cuisine that truly sets this eatery apart from the city’s other Indian restaurants. In particular, the restaurant prides itself on the authenticity of the dishes it presents. “We make real Indian food,” says Singh, “pure Indian food from India.” Flavor of India is open daily from 11 a.m.-3 p.m. for lunch and 3-10 p.m. for dinner. 12112 N. Rancho Vistoso Blvd. Oro Valley 520.544.3005

food & wine


dining out


By Lucas Witman

It’s hard to go wrong in Tucson when going out for an authentic Tex-Mex chimichanga, a roadside Sonoran hot dog or a strong, tart on-the-rocks margarita. Southern Arizona is practically the birthplace of the contemporary casual Tex-Mex restaurant. Roadside eateries and food trucks were popular here long before they became trendy on the national stage. However, there is an entirely different side to the Tucson food scene that is too often overlooked. As good as a beer and a taco from your neighborhood hangout may be, the city also boasts an eclectic array of more upscale eateries, perhaps a touch more appropriate for a romantic date-night dinner or celebrating a special occasion. From white tableclothed bistros in the Foothills to urbane downtown hotspots to the exquisitely situated restaurants at the city’s picturesque resorts, there is a great deal to choose from when 10

Arizona Gourmet Living

Spring 2012

one is in the mood for a more upscale dining experience. Here are a few highlights:

The Grill at Hacienda Del Sol When describing The Grill at Hacienda Del Sol, Owner Tom Firth bristles at the label “fine dining.” “Fine dining is dead,” he proclaims. For him, it is important that The Grill retains a comfortable, welcoming ambiance, that the service remains casually paced, and that the food never ventures into pretension. These are all pitfalls he observes among other upscale establishments. “It’s not so much fine dining,” he says of The Grill, “as it is that the level of service is more refined.” Currently holding the title of “Tucson’s Most Romantic Restaurant,” it is perhaps the establishment’s dramatic setting that

The Grill at Hacienda Del Sol

food & wine


Janos The passion with which Janos Wilder, Executive Chef and Owner of eponymous upscale Tucson restaurant Janos, speaks about the establishment’s cuisine makes one feel truly special to belong to this area. “Everything we do at Janos is about the food of this region—exploration of the foods of Southern Arizona, what are the flavors and ingredients of this region,” Wilder explains. “We wanted to create a sense of place.” Wilder, who is trained in preparing French cuisine using classical techniques, takes pride in combining these refined methods with the humble, uniquely local ingredients and traditional dishes of the Sonoran Desert. The restaurant’s roasted duck breast with mushroom chilaquiles is a perfect example of this. Wilder combines the decadence and richness of traditional French roasted duck with chilaquiles, a humble Southwestern dish, often made from little more than cheese, sauce and stale corn tortillas. The resulting dish at Janos is an explosion of complementary flavors that is firmly rooted in the specific place of our region. The elegant, comforting, even pampering ambiance of Janos, which is situated in the Tucson Foothills on the grounds of the Westin La Paloma Resort, seeks to create a sense of place for the diners in one other way as well, through the distinctive artwork that the restaurant exhibits. Janos is home to one of the most impressive

collections of locally produced artistic works in the city. Patrons of the establishment enjoy a uniquely Arizonan dining experience, taking in beautiful local works of art at the same time that they are served sumptuous, artfully prepared regional delicacies. Other options Anthony’s in the Catalinas not only boasts breathtaking views of the Catalinas, but also arguably the best wine selection in the city. The establishment has won Wine Spectator magazine’s Grand Award, the publication’s highest honor, since 1993. When looking for an exquisite dining experience in downtown Tucson, head to contemporary Mexican eatery Café Poca Cosa. There, Chef Suzana Davila crafts a daily changing selection of gorgeously plated south-of-the-border delicacies, replete with rich sauces and colorful, brightly flavored fruits and vegetables. One of the best places to go for a romantic date night meal is The Dish, an intimate bistro and wine bar adjoining the locally renowned wine shop, The Rumrunner. The Dish is particularly well known for its saffron mussels, served on Tuesday, Wednesday and Thursday evenings with crispy bread and a glass of wine for just $11.50.

places to visit

most sets it apart as truly ideal for those celebrating an anniversary or hoping to show off their city to out-of-town guests. Diners arriving at the restaurant are greeted by a dramatic courtyard replete with desert flora. And, once seated, they are treated to spectacular mountain views. Of course, the scenery is not the only reason to visit The Grill. The menu represents the absolute best of regional Americana cuisine, focusing on flavorful grilled steaks, seafood dishes and fresh handmade pasta. The 16-ounce, four-hour-braised veal osso bucco with yam purée, roasted rutabaga and cranberry veal au jus is a particular favorite. In addition, the restaurant offers a five-course tasting menu for just $65 per person, which allows executive chef Colin King to showcase his considerable culinary talents. The Grill also features one of the most extensive wine lists in the city, offering 1,600 different labels and housing more than 12,000 bottles in the restaurant’s wine cellar.

The Grill at Hacienda del Sol 5501 N. Hacienda Del Sol Road • Tucson Janos 3770 E. Sunrise Drive • Tucson Anthony’s in the Catalinas 6440 N. Campbell Ave. • Tucson Café Poca Cosa 110 E. Pennington St. • Tucson The Dish Bistro & Wine Bar 3131 E. First St. • Tucson Arizona Gourmet Living

Spring 2012


food & wine




eat& cruise By Karrie Welborn

If you like good food, classic cars and motorcycles, you’ll be right at home at Hotrods Old Vail. Although still under construction as this issue goes to print, the establishment’s grand opening is currently slated for June. This amazing place will ultimately be three interconnected businesses at one large location. It began as a fairly modest dream—a burger joint about the size of a two-car garage. It became a 15-acre property with a planned 22,100-square-foot-restaurant and car haven. “This is a destination,” said Ivan Smith, emphasizing the word destination. “We’re building a destination—for NASCAR, hot rod and import owners.”

Smith itemized the options that will be available—from fine dining and dancing, to concerts, car shows and bike nights. The destination will have something for everyone. In addition, Hotrods is being built as a “green” environment including a 150,000-gallon water tank in case of fire, and another water tank with 48,000 gallons of potable water.


Arizona Gourmet Living

Spring 2012

Smith said the dream came from his partner in this venture, who finally talked Smith into considering the concept. “He prefers to stay in the background though,” Smith added, “without his name out there.” Construction began recently, after five years of planning. The building will ultimately consist of two full floors, each with a restaurant and bar. The Top Fuel Lounge, for those over 21, will be upstairs and can be rented for special parties. Downstairs, the Pitstop Patio is planned as a family-friendly dining option. Also downstairs will be the more casual Toolbox Bar, shaped like a toolbox. For those who like to watch sports and racing, Hotrods will also feature more than 27 television screens. In addition to the concert space, areas for car shows and bike nights, a 10,000-square-foot car repair and restoration shop will be open to all customers. The shop will include a paint booth and a chassis dynamometer, along with the machinery necessary for basic maintenance jobs such as oil changes and tire rotations. It’s a garage for all, however, not just for car aficionados. The truly unique part of visiting Hotrods, however, is that customers will be able to sit comfortably in a lounge, family restaurant or casual bar while watching mechanics work on cars (classic and non-classic), through the building’s floorto-ceiling windows. Today, Hotrods Old Vail is receiving its finishing touches, as building is completed, menus are readied and events are planned. The establishment is sure to be a truly unique addition to Tucson’s food and entertainment scene.

10500 E. Old Vail Road • Tucson 520.202.0987 •

Arizona Gourmet Living


Spring 2012


Rosa’s Mexican Food

BZ’s Pizza Chef and Owner Brian Sorell’s passion for innovative and interesting food shines through in the gourmet menu offerings at BZ’s Pizza. Alongside the traditional pizza toppings of pepperoni and sausage, you will find more avant-garde offerings on BZ’s pies, including capicola, feta cheese and artichoke hearts. Sorell also serves up an array of imaginative appetizers, artisan salads and over-the-top gourmet sandwiches. With everything on the menu being made from scratch, right down to the restaurant’s house-made whole wheat pizza dough, BZ’s Pizza has made a name for itself as a local favorite, and it is the highest rated Tucson pizza restaurant on Urban Spoon. 9431 E. 22nd St. • Tucson 520.546.1402 •

La Mesa Tortillas La Mesa Tortillas has been a Tucson favorite for fresh, handmade flour tortillas since 1996. La Mesa Tortillas strives to provide its customers with a variety of different types and sizes of tortillas. In particular, the restaurant has developed a local reputation for its jalapeño and wheat tortillas. Both work great for adding a new twist to some of your favorite dishes. In addition, tortillas are not La Mesa’s only specialty. The establishment’s tamale options include red chile beef, red chile pork, red chile chicken and green corn. 7823 E. Broadway Blvd. ● 520.298.5966 3923 E. Pima St. ● 520.777.6172 14

Arizona Gourmet Living

Spring 2012

Operating since 1970, Rosa’s Mexican Food has long been a go-to spot for great Mexican food in Tucson. The salsa at Rosa’s has been voted “Best Salsa” in the city numerous times by Tucson Weekly, and it provides an excellent accompaniment to the restaurant’s fantastic enchiladas, tacos, chimichangas, flautas and fajitas. Begin your meal with one of the eatery’s popular cheese crisps topped with “the works,” machaca, green chile, tomato and onion. And finish things off with a sweet treat, sopapillas topped with whipped cream, cinnamon and honey. Rosa’s Mexican Food is open seven days a week from 11 a.m.-10 p.m. 1750 E. Ft. Lowell Road • Tucson 520.325.0362 •

Don’s Bayou If you’re in the mood for a truly one-of-akind Tucson dining experience, look no further than local cajun eatery Don’s Bayou. Don’s Bayou specializes in authentic Louisiana delicacies like gumbo, jambalaya and crawfish etoufee. For those feeling a little adventurous, check out the restaurant’s renowned “gator bites” and turtle stew. Come in and have a bite on the patio, where you can enjoy a Bourbon Barbecue Pork Sandwich, while taking in spectacular mountain views. Don’s Bayou is open Tuesday through Thursday from 11 a.m.-7:30 p.m. And Friday and Saturday from 11 a.m.-9 p.m. 8991 E. Tanque Verde Road • Tucson 520.777.0129 •

R & R BBQ Company R&R BBQ offers catering solutions for any event, any diet and any budget. Whether you are seeking to serve authentic homemade BBQ, Mexican, Italian, American, Seafood or even vegetarian cuisine at your next event, R&R’s culinary team has you covered. Stop in to R&R for lunch or dinner and get a taste of the eatery’s outstanding BBQ, including pulled pork, ribs, brisket, burgers and more. R&R BBQ is open Monday through Thursday, 11 a.m.-8 p.m. and Friday and Saturday, 11 a.m.-9 p.m. 1101 N. Wilmot Road, Suite 119 • Tucson 520.886.1900 •

Jimmy’s Pizzeria Jimmy’s Pizzeria is home to classic Italian fare in a casual dining atmosphere. New York-style pizza is the restaurant’s specialty, and it is known for its “signature pies,” including flavorful combinations such as the “Chicken Rancher,” “The Greek” and more. Not into pizza? Jimmy’s also has other menu options, including appetizers, sandwiches, salads and pasta dishes. Visit the restaurant from 11 a.m. to 3 p.m. to enjoy $5 lunch specials along with one of the $2 cocktails, beers and wines available all day. The restaurant also offers pick-up and delivery. Open Sundays and Mondays 4 p.m.-9 p.m., Tuesdays through Thursdays 11 a.m.-9 p.m. and Fridays and Saturdays 11 a.m.-10 p.m. 5655 E. River Road • Tucson 520.615.2262 •

Mini’s Cupcakes Head to Mini’s Cupcakes for a treat that will gratify any sweet tooth. Each cupcake is baked from scratch daily, never frozen and with each element thoughtfully designed, from the icing on top right down to the cupcake liner itself. 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. 7051 N. Oracle Road • Tucson 520.299.2605 • 520.390.9319

Brushfire BBQ Tucson East Siders rejoice. Locally owned and operated Brushfire BBQ’s new location at 22nd and Kolb is now open. The large new eatery is especially perfect for large groups, as it includes a conference room, which comfortably seats 100 people. Brushfire BBQ also serves up happy hour every day of the week from 1 to 6 p.m., offering specials on drinks and appetizers, including the restaurant’s renowned french fries. Stop into the new 22nd and Kolb location or get a bite at the original Brushfire BBQ located at Campbell and Glenn. 7080 E 22nd St. • 520.867.6050 2745 N Campbell Ave. • 520.624.3223 Arizona Gourmet Living

Spring 2012


Sip, Spit Rinse, Repeat on the vine

Judging Wines in Sonoma County

By Jeanne Christie

Congratulations to the sweepstakes winners and to all of the medal winners of the 2012 San Francisco Chronicle Wine Competition! Gloria Ferrer does it once more; you just have to love their Blanc de Blancs Sparkling Wine - scooping “sweepstakes” again! Ah, but there is more. I am one of 60 professional wine judges for the San Francisco Chronicle Wine Competition, which is the largest and most prestigious wine

judging in the country. It is held the beginning of every January in Sonoma County, Calif. Inclement weather is the norm; dark, dank, dreary and depressing, cold and foggy, winter coat and gloves – just your typical January along the North Bay coast. Almost makes you wonder why one would leave the sunshine and warmth of Arizona; but wait—we had so many wonderful, exciting wines to taste and yay! Dungeness crab season was in full swing. This year, we just knew it was going to be a really good judging. The weather was gorgeous! Sunny, bright and quite warm—really unusual for a La Nina year; even had a beach day at Bodega Bay that required only a sweater! The Chronicle Competition invites wines to be entered from all across the country. Every state is now making wine; this is a great opportunity to see how the states are progressing and also to taste some new varietals. Keep in mind that this is strictly a “spitting” tasting; no one could possibly ingest as many wines as we taste! The 2012 judging had close to 6,000 wines entered from 1,300 wineries. Think about it. Oh, I know, you are probably saying that this has to be a wino’s dream. Right? But you have absolutely no idea just how intense and difficult wine judging really is. It is a bit intimidating no matter how many years of wine experience one has. You’re judging wines with some of the best palates in the nation, and, no matter how confident you are, you are always aware of the famous judges surrounding you. It is also intimidating when you are making decisions in the limited amount of time given to awarding medals; after all, these wineries have put a good bit of their lives into making the wines you are judging.

on the vine

To the moderator and panel, wine judging is always a balancing act of intense concentration, time, palate cleansing and adjustment, diplomacy and complete confidence in the award you are presenting. Time is extremely limited; you have to develop your own shorthand to take notes and you always have to justify your decision. Did I mention palate cleansing? Yikes! The wines are classified by varietal, varietal code number and price. This is the only information we are given. There is an entire “backstage” staff that opens the brown-bagged wine and pours it into glasses; each wine glass is placed and removed by the “backstage” staff. Generally there are 10 glasses to a flight, sometimes eight or more flights per classification. The glasses are numbered on the base, and it is by these numbers that we note our descriptions, impressions and the award we think the wine merits. Referring to our notes after each flight, the panel discusses the numbered wines and then awards each of them a group medal. Or not. Opinions vary. When you feel strongly about an award and others on your panel don’t, you need to practice diplomacy as you defend your judgment about the wine. Your objective is to make the panel retaste and reconsider; a panel member stuck on “no award” can change and the wine could become a gold! These are my favorite moments. There are times you can hear whooping and cheering when another panel decides unanimously to award a specific wine a gold medal. It then becomes a double gold, is eligible for a “best of class” award and possibly, “sweepstakes.” Of course, whooping and hollering might also mean a panel absolutely can’t agree on a medal. This doesn’t happen very often but makes for an interesting day and lots of giggles from other panels. I spoke about palate cleansing and adjustment, one of the most difficult things a wine judge faces. Tannin and palate burn-out can happen easily if one does not take necessary steps. Keep this in mind when you attend a red wine tasting such as ZAP or a Russian River Wine Road Barrel Tasting weekend. Rinse your palate with sparkling water, not still, and spit the water rather than swallow. (I always take my own spit cup to tastings.) The Chronicle Competition offers plenty of sparkling water, French bread (no sour dough, which can alter your palate) and thinly-sliced bite-size portions of very rare roast beef to cleanse the palate. A real winner is a green olive from Santa Barbara Olive Company - their Reserve. This olive is pitted, with no brine or chemical preservatives. It works like a charm to loosen your tongue from the roof of your mouth. (But can be a bit addictive–you might return home a pound or two heavier). Another palate cleanser is raw white mushrooms, which don't alter your palate but do absorb all those tannins. I am always fortunate to have a really good judging panel and 2012 was no exception. I was given the opportunity to judge two high-priced categories of Pinot Noir! I felt as if Santa were hiding behind one of the curtains in our judging hall. If you’ve read my column, you know that I am an avid Pinot Noir lover. It is hands down my favorite red wine. And although a Cabernet won “sweepstakes,” our Arizona weather is warming up;

nothing like a good Pinot Noir (even slightly chilled) on a warm spring evening. So, I have some really nice Pinots to recommend, all medal winners. After judging each day, there are dinners for the judges, starting the first night with a really fun evening at Executive Director Bob Frazer’s home. Lots of good Tomales Bay oysters and Sonoma County lamb. And beer. Every year there is also a dinner at a winery, always incredible, as the wineries want to outdo each other to impress the judges. The winery for the 2012 judges’ dinner was Hess Collection, known not only for its fine wines but also for an award-winning art gallery. Hospitality was at its peak at Hess; it was an evening of great food, fine wine and beautiful art. Many thanks to the folks at Hess.

Jeanne recommends Pinot Noirs

Russian River Valley Hawley Winery 2008, grapes from Oehlman Ranch, $34 Sandole Wines 2009, grapes from Oehlman Ranch, $34 Francis Coppola Res. 2009, grapes from Dutton Ranch, $35 Hook and Ladder 2010, grapes from Third Alarm Reserve, $35 Sequana Vineyards 2009, grapes from Dutton Ranch, $39 Dutton Estate 2009, grapes from Dutton Estate Vineyard, $40 Davis Family 2009, grapes from Horseshoe Bend, $42 Macrae Family 2009, grapes from Bacigalupi Vineyard, $45 Sonoma Coast Morris Ranch 2009, grapes from selected vineyards, $32 Calstar Cellars 2009, grapes from Sangiacomo Vineyard, $35 MacPhail Family 2009, grapes from Sangiacomo Vineyard, $39 MacRostie Winery 2008, grapes from Wildcat Mtn. Vineyard, $40 Keller Estate 2009, grapes from La Cruz Vineyard, $44 Kokomo Winery 2009, grapes from Peter’s Vineyard, $48 Santa Lucia Highlands Mendelson Vineyards 2008, grapes from Doctor’s Vineyard, $35 Hahn SLH Reserve 2010, grapes from Hahn SLH Estate, $35 Tondre 2009, grapes from Tondre Grapefield, $40 Truckee River 2007, grapes from Gary’s Vineyard, $45 Truckee River 2008, grapes from Gary’s Vineyard, $45 Vision Cellars 2008, grapes from Rosella’s Vineyard, $48 Vision Cellars 2009, grapes from Los Alturas Vineyard, $48 Carneros Merryvale Vineyards 2010, grapes from Merryvale/Silverado, $30 Molnar Family 2010, grapes from Poseidon’s Vineyard, $30 Jeff Runquist Wines 2010, grapes from Sisters Vineyard, $32 Fore Family 2008, grapes from Stewart Vineyard, $34 Baldacci Family 2009, grapes from Baldacci Estate, $40 Kazmer & Blaise 2009, grapes from Prismo’s Hill, $50 Arizona Gourmet Living

Spring 2012


on the vine

And now, the 2012 San Francisco Chronicle Sweepstakes award winners are:

Rosé: Barnard Griffin 2011 , Columbia Valley, Wash., Rosé of Sangiovese, $12.

Sparkling: Gloria Ferrer Caves & Vineyards 2006 Carneros, Calif., Blanc de Blancs Sparkling Wine, $28.

Red: McGrail Vineyards & Winery 2008 Livermore Valley, Calif., Cabernet Sauvignon Reserve, $36

White: Dr. Konstantin Frank Vinifera Wine Cellars 2010 , Finger Lakes, N.Y., Gewürztraminer Reserve, $25.

Dessert: Castello di Amorosa 2010 Anderson Valley, Calif., Late Harvest Gewürztraminer, $35. Label: Mutt Lynch Winery, Wine Label 2009 Healdsburg, Calif., “Out of Reach” Muttitage, $25. Congratulations and many thanks to Executive Directors Bob and Scott Fraser and Associate Directors Ray Johnson and Anne Vercelli. Job well done, guys! Jeanne Christie has been a wine professional for most of her adult life, including wine writing, winery public relations and marketing, wine education, wine buying and wine sales. Jeanne is a professional Wine Judge as well and is currently a Wine Consultant for Wine-ovations. She can be reached at


Arizona Gourmet Living

Spring 2012

Arizona Gourmet Living


Spring 2012


Painting Tucson

RED Tony Award-winning play inspires art throughout May

By Rocelle Aragon

Top: Artist Suzanne M. Falk; Middle: Robert Jenette; Bottom: Artist Quetzally Hernandez Coronado; Courtesy Etherton Gallery


Arizona Gourmet Living

Spring 2012

Inspired by abstract expressionist Mark Rothko and the Arizona Theatre Company’s production of the award-winning play “Red,” Tucson businesses and arts organizations are running a host of RED-themed activities, including an exhibit that runs through May. Winner of six Tony awards including Best Play for 2010, “Red” explores Rothko’s creative struggles as he works on the commission of a lifetime: a series of murals for The Four Seasons restaurant. The play runs through April 28 in Tucson before going on to Phoenix, but the associated exhibit runs until the end of May. Viewers of the play should come early to view “Red: A Juried Invitational.” The show is at the Temple Gallery, an intimate space upstairs from the theater and managed by the respected Etherton Gallery. Running even after the show, the juried exhibit focuses on two-dimensional works by Arizona artists over the age of 18. “Our partnership with Etherton Gallery around our performances of ‘Red’ is a natural one because the play uses the process of creating art to explore how deeply we invest in our life’s work” said Mark Cole, Managing Director for Arizona Theatre Company. “We are proud to be inviting Tucson artists to showcase their work, which is inspired by a play that speaks directly to the artist in us all.” For his part, gallery Owner Terry Etherton said, “We are very pleased with the variety and talent that will be showcased in the exhibit. Artists took off in a number of exciting directions.” Elsewhere in the city, the University of Arizona Museum of Art will be displaying Rothko work from its collection, and Museum Curator of Art Lauren Rabb joins a post-show discussion on April 25. Present your “Red” ticket for two-for-one admission to the museum, located at 1031 N. Olive Road. Meanwhile, the posh Red Door Spa by Elizabeth Arden is offering 10 percent off any red product in its retail boutique–– including lipstick, nail polish and products with red packaging. Enjoy $10 off at the spa as well, when you present your show ticket. The spa is at the Westin La Paloma. “Red” runs though April 28 at the Temple of Music & Art, 330 S. Scott St. The Temple Gallery is in the same building; the exhibit runs though June 1.

Arizona Gourmet Living


Spring 2012


the finer things



discovery By Rocelle Aragon

At first, not even the messengers could find them. Now art fans and random visitors alike are rediscovering Obsidian Gallery. It turns out that a historic building is a great place to show contemporary art. Fans of Obsidian Gallery, a fixture at midtown’s St. Philip’s Plaza, will be happy to know that the gallery is well settled at its spacious, new home downtown—at the Tucson Historic Depot, home to upscale restaurant Maynard’s and the Southern Arizona Transport Museum. The location is unusual, in that even downtown residents have to look for Obsidian the first time they come. When you do find it— look for the arched green doors, original to the building—you wonder what took you so long. In the high ceilings and long, narrow space, you can see the bones of the train station that the building once was. Two thousand square feet allows ample breathing space between the pieces, perfect for art that has to be seen from all sides. There’s plenty of light, and the depot’s retroindustrial look works well with the streamlined art inside. Just beyond the front room, a striking sculpture pulls the eye to the end of a long corridor. But as you get closer, a series of small spaces opens out on each side, creating a sense of surprise and discovery. Owner Monica Prillaman bought Obsidian about four years ago, when founder Elouise Rusk was ready to retire. Working with her son, James, Prillaman expanded the gallery space and began carrying more paintings. But St. Philip’s Plaza location was a bit hidden, and foot traffic remained sporadic, except for weekends. Last year, they began scouting for space downtown as James saw a younger, different audience developing. But even with plenty of locations available, the new home remained elusive. Warehouses, exposed brick, the all-comers graffiti look; none were quite right. The spot at the end of the Depot was an immediate fit. “We saw the space and knew right away,” Monica Prillaman said. After some remodeling, Obsidian opened late last year. It was the right choice. Midway between two gallery clusters and the Tucson Museum of Art, Obsidian now enjoys more foot traffic and serendipity, from locals and visitors alike. The night of our visit, three different gallery openings within strolling distance created a flow of relaxed, enthusiastic art lovers enjoying the night air; three small works were sold at Obsidian on 22

Arizona Gourmet Living

Spring 2012

opening night. Downtown’s Monday night walkers or Saturday morning farmers’ market shoppers, patrons waiting for their dinner orders, music fans passing time between dinner and Club Congress—they all contribute to the audience and ambiance. Which makes this a good spot for what really matters: the art. On that count, Obsidian works. The Prillamans choose pieces that are intelligent, new and firmly contemporary, fitting in with downtown’s gritty aesthetic. Some is figurative, some abstract, some superficially “pop”—but all of it is elegant and well chosen. The pieces have presence, regardless of size and style, and the level of technique and consistent eye tell you that this is not a gallery for amateurs. (Or, frankly, for everyone. Fans of ornate gilded frames, cactus or folkloric kitsch and interchangeable wall décor should probably look elsewhere.) Until May 12, Obsidian is showing works by Mary Fischer and Phoenix artist ian Gallery Courtesy of Obsid Patricia Sannit. Sannit’s sculptures with found clay have a rugged appeal that makes them seem bigger than they are. Look at them one way and you see the grandeur of past civilizations; look at them another and you see the decaying concrete shells of our own. Meanwhile, Fischer’s tabletop metal creations appear to be straight-on replications of romanticized rural icons—until you get close and see the visual twists within. They blend rural and urban in a way that’s appropriate to the depot, and indeed to Tucson. Obsidian is not exclusively Southwest, though it represents many artists whose works have a feel of the region. The gallery shows work from all over the country, particularly in clay. “We don’t seek them out; the artists find us,” Prillaman said. Obsidian also carries several lines of stark, sculptural art jewelry—a lovely gift or unexpected souvenir for Tucson visitors (but only ones you really like). So the next time you find yourself downtown, look for the arched doors. You may not walk out with a purchase, but you will leave with mind and eye refreshed. If you’re going downtown, make a day (or night) of it with galleries, a play, film or concert, and a reservation at one of the many restaurants in the area. Open Tuesday-Saturday, 11 a.m.-6 p.m. 410 N. Toole Ave. • Tucson 520.577.3598 •

Noral Diamond Jewelers Established over 50 years ago in the Chicago area, the original Noral Diamond Jewelers is one of the most trusted names in jewelry sales. Now, the store’s Tucson location is rapidly making a name for itself as well. Noral prides itself on being a values-oriented business, focusing on honesty, good service, quality and value. The showroom features a variety of gold and diamond jewelry as well as Swiss watches and crystal. Noral also gladly purchases damaged or unwanted gold jewelry. 5425 N. Kolb Road Suite 109 • Tucson 520.638.5002 •

Jewel Box An independent and locally owned business since 1937, the Tucson Jewel Box specializes in a medium- to betterquality selection of fine jewelry, manufacturing and jewelry repair on gold and platinum. Watch lines carried at Jewel Box include Bulova, Accutron, Citizens, ESQ, Caravelle and Belair. Offering a nice selection of mounted and loose diamonds, pearl strands, pendants and earrings, the Jewel Box is looking forward to serving you. 7815 E. Broadway Blvd. • Tucson 520.296.7111

Gallery West Nestled in a small courtyard in the Tucson Foothills, Gallery West has been selling fine Native American art since 1996. The gallery showcases select examples of historic beadwork, basketry, kachinas and textiles. Gallery West also features large-format pigment prints of C.S. Fly’s photographs of Geronimo, taken in 1886. 6420 N. Campbell Ave. • Tucson 520.529.7002 • Arizona Gourmet Living

Spring 2012


finer things

bringing in the

TOP-NOTCH entertainment UApresents starts its 2012-2013 season with a new executive director, as well as a new partnership with the University of Arizona College of Fine Arts and two other venues, but it continues to bring top-notch entertainment to Tucson. While Centennial Hall, 1020 E. University Blvd., remains the home base for events, Executive Director Charles Tennes says some shows felt a better fit elsewhere. “We feel that the warmth of the Fox Theatre and the intimacy of Crowder Hall will provide a better audience experience for some of our performances,” Tennes said in announcing the new season. Now that UApresents is officially part of the UA College of

Fine Arts, Dean Jory Hancock said, there will be more outreach opportunities for Tucson-area students and community members. The season kicks off with blues and rock legend Bonnie Raitt on Sept. 26. At Raitt’s request, 50 cents of each ticket sold will be donated to the ARIA Foundation and given in grants to charities at the end of her tour. Notable events in the new season include an insider’s look at “The Daily Show” (Oct. 19), an audience Q&A with comedy legend Carol Burnett (Jan. 26) and the acclaimed Broadway hit “FELA!” (April 12-13).



The season also includes (unless specified, events are at Centennial Hall)

Oct. 21: Shaolin Warriors Oct. 28: Lang Lang Nov. 3: Aszure Barton & Artists Nov. 17: Mummenschanz Nov. 27: David Sedaris Nov. 29: Sybarite5 (Crowder Hall) Dec. 16: Celtic Woman: A Christmas Celebration—The Symphony Tour Jan. 11-13: Zoppé Family Circus Jan. 13: Soledad Barrio’s Noche Flamenca Jan. 19: Chick Corea and Gary Burton (Fox Theatre) Jan. 27: Harold and the Purple Crayon Feb. 1: Vancouver Symphony Orchestra Feb. 10: Alonzo King Lines Ballet Feb. 14: Nathan Gunn (Crowder Hall) Feb. 14-17: UA Dance: “Premium Blend” (Eller Dance Theatre) Feb. 16: John Pizzarelli Quartet (Fox Theatre)

Feb. 17: From the Top Live with Christopher O’Riley Feb. 22: Barbara Cook (Fox Theatre) Feb. 24: MOMIX: “Botanica” Feb. 18: Bridget Kibbey “Music Box” (Crowder Hall) Feb. 28-March 1-3: UA Dance: “Premium Blend” (Eller Dance Theatre) March 5: Academy of St. Martin in the Fields March 9: Wynton Marsalis and the Jazz at Lincoln Center Orchestra March 22: The Underground Railroad, An Evening with Kathleen Battle March 23: Come to the Cabaret! (Eller Dance Theatre) March 24: Limón Dance Company April 7: Chris Botti April 14: Lila Downs (Fox Theatre) April 20: Les Ballets Trockadero de Monte Carlo April 21: Anthony Bourdain

New subscriptions and group sales begin May 14 at 10 a.m. Individual tickets go on sale June 11 at 9 a.m. Call 520.621.3341 or go online to for more information.


Arizona Gourmet Living

Spring 2012

Arizona Gourmet Living


Spring 2012


at home

dreams making people’s

come true

The Fuennings and Their Passion for Tucson Real Estate

As experts argue that historically low housing prices in Southern Arizona may soon begin to rebound in the second half of 2012, this region may currently be in the meatiest part of the current buyers’ market for homes. And for those looking to take advantage of lowand-rising local home prices, one need look no further than Keller Williams Southern Arizona’s husband and wife real estate team of Jeff and Crystel Fuenning. The Fuenning family real estate business began 32 years ago, when Jeff ’s mother Peggy first started helping people find the perfect home here in Southern Arizona. Throughout her career, Peggy has been number one in her company three times, as well as part of the top two percent in the nation. Peggy’s expertise in the Oro Valley area, luxury home market, and private airparks has made her career legendary in the Tucson real estate field. Today, with the muscle of Peggy’s knowledge and the backing of Keller Williams, the second-largest real estate company in the nation, Jeff and Crystel are continuing the family business in a way that stays true to the Fuenning legacy of excellence. The two also bring to the family business their own individual expertise, including a unique knowledge of short sales and bank owned properties, which encompass most of today’s market. At the same time, however, they are always growing and pioneering new territory, staying at the top of their game through the education and technology Keller Williams has to offer. Actively promoting their business themselves, Jeff and Crystel Fuenning are building a growing local reputation that buttresses a


Arizona Gourmet Living

Spring 2012

remarkably successful real estate team. It is especially noteworthy that not only has the Fuenning team weathered the rough storm of Southern Arizona’s real estate market, the Fuennings have successfully emerged into sunnier weather. As 2012 starts out, the Fuenning team is among the top-producing agents for Keller Williams Southern Arizona. With Peggy looking forward to enjoying the fruits of her career at her lake house in Idaho and beach house in Rocky Point someday in the near future, Jeff and Crystel are also looking to the future. It is their goal to cement the Fuenning name as a “top of mind” brand when thinking of Tucson real estate. With Jeff ’s brother Scott Fuenning and wife Jennifer also selling real estate in Phoenix, the Fuenning family has the resources to cater to all of your Arizona real estate needs. Jeff is a native Arizonan, and Crystel has called Tucson her home for the past 20 years. The couple has one son, Hunter, who is two and a half. They hope someday Hunter will feel the same passion toward real estate as does the rest of the family, and that he will keep the Fuenning name alive in the industry for a new generation to come. When making one of the biggest financial decisions in your life you deserve the best representation available. If you are looking to sell or buy property in Tucson, Oro Valley or the surrounding areas, the Fuenning team will help you find what you’re looking for. In the words of Jeff and Crystel, “We look forward to making your real estate dream come true!” Jeff Fuenning 520.780.1374 • Crystel Fuenning 520.991.8579 •

at home

transform your garden


In a state that’s always thirsty for a little water, it’s no wonder that water features are popping up in more and more Arizona homes. The right water feature can transform your garden, patio, entryway, or backyard into an absolute oasis. Don’t be mistaken—a water feature isn’t just a fancy name for a fountain. These backyard beauties work with the natural landscape of your yard to create natural focal points for the eye. Here in Arizona, water is liquid gold. This, however, doesn’t mean that you have to break the bank to add a water feature to your home. Richard Geare, general manager of Zona Fountains, said that one common misconception that people have concerning water features is that these installations use a lot of water. On the contrary, water features recirculate water rather than using a continuous stream. While a normal toilet flushes about four gallons per use, a water feature requires about four gallons per week. Since most water features don’t connect to a water supply, you can simply fill the water feature once a week with a hose, Geare said. Therefore, most of a water feature’s cost comes from its initial purchase, and Zona Fountains’

By Nancy Powaga

average customer spends between $600 and $800 on a fixture. Water features vary greatly in style and price, and span the spectrum from modest to grand. Zona Fountains carries over 150 different types of water features, from a $139 wall fountain to a $3,000 eight-foot-tall Rio Grande pool fountain. The store’s products include one- to five-tiered fountains, free-standing models, pools, waterfalls, and light-up features. Geare said that the most popular style of water feature that Zona Fountains sells is their three-tiered Spanish fountain. Geare noted that keeping up the maintenance of a fountain is much like keeping up with a houseplant. While a neglected water feature will accumulate algae and calcium depots, a wellmaintained feature will thrive. Geare recommended that his customers use an algaecide and add calcium preventive to the water once a week.

2515 E. Fort Lowell Road 520.325.3888 • Arizona Gourmet Living

Spring 2012


at home

a thirst for good water Tucson does have water that is hard and sometimes high in total dissolved solids. If you are concerned about your drinking water or working water, Culligan will test it for hardness and total dissolved solid amount for free. Culligan will send a representative to perform these tests and determine which equipment will be best fitted for your home. Culligan Water of Tucson has conducted business in Tucson and southern Arizona since 1946. Culligan takes pride in its courteous customer service personnel and professional, friendly sales representatives. Culligan’s installation and service technicians are certified water experts and can provide emergency service around the clock. The company provides state-of-the-art filtration, reverse osmosis, drinking water systems and bulk water, which is available for wells and swimming pools. Home and office bottled water is processed through steam distillation. Select minerals are added to distilled water to produce a premium drinking water. Also available are distilled, fluoridated and spring water. Additionally, Culligan offers bottled water with a private label. This is a terrific marketing option for a business or special event. An independent label designer is available to create your private label. For this unique service, the cost is based on the complexity of the design and the quantity of

water required. Bottled water is but one type of product available through Culligan. Its high-efficiency water softener is touted as “the most efficient water softener on the planet.” In fact, in 1936, Emmett J. Culligan founded Culligan Water with its product as a water softening process. The first Culligan dealership opened in 1938 just outside of Chicago. Due to the demand and the quality of service provided, Culligan soon became a national organization and is, today, international in its reach. Even with this extensive international growth, the key to Culligan’s success in Tucson and elsewhere comes from the ongoing philosophy that Culligan dealerships are local organizations that provide local families and local businesses with water treatment systems and delicious bottled water. Culligan is also able to provide emergency deliveries of bulk water to rural areas, construction and manufacturing sites, food service operations and hospitals. The success of the bottled water plant and the distribution of bottled water and other products in Tucson and the greater Tucson area means that in 2012, Culligan will be moving to a new, built especially-for-them, Tucson bottling facility. Don’t miss great bottled water; drink Culligan … better water, pure and simple®. 1230 S. Campbell Ave. • Tucson 520.792.9700

Dirty Dawgs Dirty Dawgs believes that with the love and companionship that comes with caring for dogs, people must also provide safe and healthy environments for their pets. This is why Dirty Dawgs uses and sells only the highest quality products. The foods and treats available at Dirty Dawgs are all free of corn, wheat and soy, and contain only organic and/or human grade ingredients designed to give your dog a balanced and nutritious diet. Dirty Dawgs is passionate about providing a safe, clean and fun environment for lovers of dogs to pamper and primp their best friends. It provides professional-grade, waist-high washtubs as well as shampoos, brushes, towels and dryers. To take advantage of the store’s offerings, you need only a dirty dog and about 45 minutes. 3055 N. Campbell Ave. #133 • Tucson 520.777.6045 •

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 at the store, however, with the launch of a new website and the expansion of Flooring Creations Plus’ showroom to include new visuals and product lines. Stop in to check out the updates and new offerings. 923 W. Prince Road • Tucson 520.293.2902 •

Duran’s Tax Services No longer solely in the tax preparation business, Duran’s Tax Services is offering “cash on the spot” for all unwanted jewelry (bracelets, necklaces, rings, charms, chains, pendants, etc.), even if they are broken. Duran’s buys gold, silver and any other precious metals, as well as Rolex products. The new Treasure Exchange will trade your used treasure for cash. Treasure Exchange will also gladly host a “gold buying party” at your home. Call for more information and ask for Monty or Red. 2575 E. Broadway Blvd. • Tucson 520.320.1072

Poochini’s Pet Grooming Poochini’s provides a clean, stress-free pet, and pet-parent environment. The establishment uses only natural care products that are selected for both quality and safety. Poochini’s staff pays close attention to all the fine details of quality grooming; a selection of caring, professional groomers are available by appointment. In addition, for a small fee, Poochini’s shuttle service will pick up your pet, beautifully groom it and bring it back home to you—fresh, clean and expertly coiffed. 7705 N. Oracle Road, Suite 125 • Oro Valley 520.877.7771 • Arizona Gourmet Living

Spring 2012


at home


for the

veggie-minded The recent public outrage surrounding finely textured beef, or what some in the media have termed “pink slime,” is only the latest in a long line of concerns and controversies that seem to be driving more people than ever to vegetarian and vegan diets. Even those who continue to eat meat are getting increasingly interested in incorporating more vegetarian meals into their diets. The international “Meatless Monday” campaign claims that today over a quarter of the U.S. population is cutting back on meat, and in fact 18 percent have pledged to go meatless at least one day a week. For home cooks looking to add more vegetarian and vegan options to their repertoires, here are four recent books worth checking out.

Vegan’s Daily Companion: 365 Days of Inspiration for Cooking, Eating and Living Compassionately By Colleen Patrick-Goudreau Colleen Patrick-Goudreau provides simple daily solutions for those not only attempting to adhere to a vegan diet, but also to live more compassionate lives more generally. “Vegan’s Daily Companion” includes delicious recipes for vegan crowd pleasers like Tofu and Swiss Chard Burgers and Saffron Rice with Curried Apricot Dressing. But PatrickGoudreau has also included in her text thoughtful and loving reflections on what a vegan diet means to those who follow it, and also to the planet as a whole. (Quarry Books, 2011, 14.99) 30

Arizona Gourmet Living

Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less By Robin Robertson Does the idea of entirely cutting meat, cheese, dairy and all other animal products out of the kitchen scare you? Then let Robin Robertson’s collection of hearty, comforting, and remarkably nutritious recipes quell your fears. “Quick-Fix Vegan” includes recipes for nachos, risotto, chili, lasagna, burgers, and an assortment of desserts, all completely meat and animal product-free. Robertson’s vegan recipes from across the globe are sure to satisfy vegetarians, meat eaters and omnivores alike. (Andrews McMeel Publishing, 2011, $16.99)

Spring 2012

Forks Over Knives: The Plant-Based Way to Health Edited by Gene Stone In the successful documentary feature “Forks Over Knives,” filmmaker Lee Fulkerson illuminates the theory that a large number of degenerative diseases can be cured or even reversed by removing animalbased and processed foods from our diets. Now, a new companion book to the film, edited by Gene Stone further illuminates this theory. The book includes instructions for how to adopt a plant-based whole foods diet, personal success stories of those who have made the change, as well as 125 proven recipes, written by champions of this diet. (The Experiment Publishing, 2011, $13.95)

The Vegan Slow Cooker By Kathy Hester For those who thought slow cookers were only useful for stewing roasts or simmering meatballs, Kathy Hester is here to prove that the slow cooker can be an invaluable appliance in a vegan kitchen as well. For anyone who is tight on time, but still wants to prepare a healthy meatfree meal for their family, Hester’s cook-all-day recipes could be just the ticket. “The Vegan Slow Cooker” includes recipes for soups and stews, casseroles, and even breads and desserts, all completely vegan. (Fair Winds Press, 2011, $19.99)

Arizona Gourmet Living


Spring 2012



at home

elegant, romantic daring Cayupe González photographed her first wedding on December 8, 2005, and since that day, she has not stopped chronicling special events with her camera. Today, she is the owner of Eclipsi Photography, one of Southern Arizona’s premier contemporary photography studios. “As a typical Latina woman, I am very passionate in what I do, whether it is dancing tango or salsa, writing, directing or photographing people,” says Cayupe, “I truly enjoy every bit to the fullest. I believe photography is a way to document moments, but also a way to communicate who we are, what we like, and how we feel.” Cayupe describes her particular style as primarily photojournalistic with a distinctive flair for fashion. Elegant, romantic and daring, Cayupe truly connects with her subjects because of her unique vision. “Every client is in complete sync with my style, and that for me is the most important thing: our connection,” she says. Clients of Eclipsi Photography are having a myriad of special events and occasions documented, from weddings, to quinceañeras to graduations. “Whether it is a bride, a high school senior or a beautiful woman curious about boudoir photography, they all have something in common,” says Cayupe, “My clients are in for an experience in which we’ll team up to create amazing images—spontaneous, natural, fresh and with a hint of fashion.” Cayupe knows just how intimidating getting your picture taken can be. Many people get uncomfortable in front of the camera,

sometimes forgetting to be themselves. They may feel awkward and not know what to do when they are in the spotlight. Having that connection with her subjects gives Cayupe the unique ability to help them relax and be natural. She says, “Most of my clients aren’t models, and my job is to guide them and sometimes direct them, so they can absolutely shine in every image.” Eclipsi offers a wide variety of custom wedding albums, each with a distinctive artistic touch. In addition, the studio’s high school senior picture and boudoir photography options are some of the most innovative available, and will provide beautiful memories for years to come. “I love to have fun and make things simple, while creating beautiful images and capturing the essence of every individual and every couple,” says Cayupe. Eclipsi by Cayupe is located on 2544 N. Country Club Rd., and photography sessions are available through appointment only. The studio is currently booking weddings for 2013, and also still has a few dates available in late 2012. Call to set up an appointment or email Eclipsi with any questions.


local aquarium retailers is the way in which the shop’s proprietors ultimately treat the animals they sell. The fish at Arizona Nature Aquatics are fed an optimum diet of frozen foods and fresh greens. The shop only uses reverse osmosis water for its aquariums, which is frequently changed, and all water at the shop is passed through a UV sterilization process that kills off any harmful parasites. In addition, you will never find fish at Arizona Nature Aquatics uncomfortably crammed into small cups or bowls, the way you might find them at other fish stores. Arizona Nature Aquatics is perfect both for seasoned aquarium hobbyists, as well as beginners, looking to start their first small tank. Regardless of your skill level, the experienced staff at Arizona Nature Aquatics will give you all the information and guidance you need to create a successful, vibrant aquatic ecosystem in your own home or business. Arizona Nature Aquatics is open Tuesday through Friday between 10 a.m.-7 p.m., on Saturday between 10 a.m.-6 p.m., and on Sunday between 11 a.m.-4 p.m.


Those expecting a sterile environment full of banks of dimly lit, rock-lined tanks will be taken aback upon first entering Arizona Nature Aquatics. The local freshwater fish specialty store is a sort of aquatic oasis, practically bursting with underwater greenery, colorful, shimmering fish and marine-themed art pieces. Arizona Nature Aquatics is not so much an aquatics retailer as it is a haven for all those who love water and everything in it. At Arizona Nature Aquatics, you will find a wide variety of exotic freshwater fish and invertebrates, including angelfish, dwarf cichlids and brightly colored show koi. The shop also offers the widest selection of aquatic plants in the state, as well as a vast spectrum of different aquariums, designed to fit any space or purpose. In addition, the selection of aquarium equipment and decor available at Arizona Nature Aquatics is unmatched in Tucson. Still, what truly sets Arizona Nature Aquatics apart from other 32

Arizona Gourmet Living

Spring 2012

2544 N. Country Club Road • Tucson 520.358.5590 •

3025 N. Campbell Ave. Suite 181 • Tucson 520.321.9000 •

Arizona Gourmet Living


Spring 2012



Arizona Gourmet Living


Spring 2012

in demand

fashions f o r

The Hottest Color in Wedding Fashion is “Green” According to Pam Hardy, co-owner of Phoenix wedding boutique Almond Tree, one defining characteristic of today’s “millenial brides” is that as a group they are becoming more socially conscious. When planning their weddings, a growing number of couples are often concerned about more than just color schemes and seating charts, as they are working to reduce the ecological impact of their ceremonies and receptions, even going so far as to plan entirely carbon-neutral events. One result of this move toward making weddings more green, is that many women getting married today are choosing to eschew custom made gowns crafted from yards and yards of fabric in favor of more eco-friendly options. In particular, Hardy points out two green trends she is helping brides incorporate into their wedding day fashions. By “upcycling” gowns, a play on the word, “recycling,” brides are choosing to take previously worn or somehow less fashionable pieces and alter them into entirely new looks. In addition, Hardy points to the trend of “collaborative consumption,” whereby contemporaneous brides participate in the age-old tradition of sharing wedding dresses and collaboratively imbuing them with a rich sense of history. “I think that this is more than just a trend—it's a new way of life that is hopefully here to stay,” says Jen Diehl of the green wedding movement. Diehl crafts and sells wedding bouquets from repurposed vintage jewelry, through her business The Ritzy Rose. Often, wedding flowers are harvested unsustainably overseas and brought to this country where they will last only a few days. Diehl’s creations are truly timeless, as well as being literally recycled. Diehl says of her unique wedding day accessories, “Not only are we recycling the jewelry, but these pieces will now surely survive the next several generations as the designs are passed down to our sons and daughters.” What wedding professional like Hardy and Diehl prove is that in 2012, the choice to be fashionable and the choice to be socially conscious can certainly go hand-inhand. Today’s millenial brides are always finding new ways to look great on their big day, while still feeling good about their impact on the environment.

f a l l

body beautiful

b r i d e s

By Lucas Witman Nationally, June may continue to be the most popular month for weddings, but the sweltering summer months are often off limits to couples planning their nuptials in southern Arizona. This has made the dry, temperate autumn months the prime time to get married in Tucson. And for those brides planning to walk down the aisle this fall, there are only a few short months left to pick out the perfect fashions. Fall brides have no need to panic, however. There is still time to put together a breathtaking look for your special day—even one that incorporates the season’s biggest trends. When designers unveiled their gowns at New York City’s Fall 2012 Bridal Fashion Week in October, a number of trends emerged as at the forefront of this year’s autumn wedding style. One such trend is the incorporation of color into wedding gowns. Although white and ivory, of course, continue to be the color standards, this season, designers are making gowns in everything from lilac to midnight black. In addition, some other popular style choices being made by fashion designers this year include the use of transparent or translucent fabrics, revealing high slits, and, of course, the three-quarter length sleeve, which exploded onto the fashion scene after Kate Middleton wore the look for her wedding to Prince William. Still, when seeking out the ultimate fashion trend for 2012 autumn weddings, one may need to look beyond the looks being popularized by today’s leading fashion designers and instead look at the specific bride and her unique, individual style. That is because nothing is expected to be more popular this season than wearing special, distinctive pieces that truly express a woman’s singular persona. “The biggest trend out there is customization,” says Pam Hardy, Co-Owner of Phoenix wedding boutique Almond Tree. She caters to brides who want to bring a personal touch to their wedding day look. Women who purchase gowns from her consignment collection or bring in heirloom looks or dresses purchased elsewhere have the option of having the dresses customized to meet their particular desires. Sleeves are added or removed. Length is changed. Distinctive embellishments are introduced. In short, the brides Almond Tree caters to are often eschewing what designers define as “fashion forward” in favor of custom looks that really express who the bride is as a person. “Nontraditional and unique are becoming the norm for weddings today,” says Jen Diehl, Co-Owner with her husband, Jason, of the offbeat wedding Arizona Gourmet Living

Spring 2012


body beautiful

bouquet business, The Ritzy Rose, based in Pickerington, Ohio. “I am all for throwing out the conventions that can make weddings look stale and boring.” Diehl is rapidly making a name for herself in the industry for the stunning wedding bouquets she crafts from vintage jewelry. Last year, country music star Miranda Lambert carried one of Diehl’s bouquets—a distinctive floral creation constructed from repurposed vintage brooches—when she married fellow country singer Blake Shelton. The Ritzy Rose’s vintage jewelry bouquets can be a perfect option for a bride who really wants to incorporate her unique personality into a timeless, beautiful wedding day accessory. “I like to help my brides reinterpret tradition into something that is meaningful to them,” says Diehl. Her brides have the option of having bouquets designed to their own specifications or even to incorporate special, personal elements into the finished piece. Diehl says she has designed bridal bouquets that have included everything from WWII medals to family photographs to small toys

and dolls—anything to make a bride’s overall wedding day look stand out as distinctive. In addition to this move toward more personal and original wedding fashions, Pam Hardy notes one other trend that she sees as especially in demand among the fall brides coming in to Almond Tree this year: “They want to get more for their money. They want to be practical.” Hardy says the days of brides allocating 10 percent to 15 percent of their wedding budget for a gown are fading away. Today’s brides are looking at ways to save money on wedding fashion, so that there is more left over for photographers, food, drinks and entertainment. In short, “They want to have more of the party,” says Hardy. Almond Tree The Ritzy Rose

choosing the perfect venue


Arizona Gourmet Living

Spring 2012

When it comes to choosing a venue for your autumn wedding, picturesque southern Arizona is replete with excellent options. For a posh, elegant event, couples may choose to have their special day at one of Tucson’s high-end resorts, such as the Westin La Paloma or Hacienda del Sol. There are also a number of beautifully manicured golf resorts in the area that double as scenic wedding venues, including Omni Tucson Golf Resort & Spa and the Tubac Golf Resort. More adventurous couples may choose an offbeat nature-focused ceremony at the Reid Park Zoo or Tohono Chul Park. One southern Arizona venue that stands out as especially ideal for a uniquely local fall wedding is Amado’s Agua Linda Farm, a 63-acre organic vegetable farm just south of Tucson. “It has that Arizona feeling that people imagine or fantasize about,” says Co-Owner Laurel Loew. Agua Linda Farm is a historic local property, built by the Ronstadt family in the 1940s and purchased by Hollywood movie producer Arthur Loew in the 1950s. The property, once a quiet getaway for film royalty including Elizabeth Taylor, John Wayne and Natalie Wood, still retains a sense of classic, Hollywood golden age romance. Agua Linda serves as an exquisite natural backdrop for an outdoor autumn event, as the farm is replete with pumpkins, hay bales and fall flowers. For those seeking to make their wedding more environmentally friendly, fresh-cut flowers from the farm can be used for the ceremony, and organic produce grown on the property can often be incorporated into the menu. Agua Linda Farms even offers lower cost options for those planning their wedding on a more modest budget. For anyone who wants to give their wedding a distinctive local flavor, creating a truly original event that highlights our region’s unique autumn landscape, Agua Linda Farms stands out as an inspired choice of venue.

body beautiful

get that

summer glow safely!

By Nancy Powaga Summer in Arizona is not for the faint of heart. It’s also not for the fair of skin, but thankfully there are many approaches to help you combat the sun’s hot and harmful ultraviolet rays. Use this guide to help your skin brave and enjoy the summer! For comprehensive ultraviolet protection, sunscreen is the name of the game. First off, sunscreen does not last forever, so take a look at your old bottle’s expiration date. To play it safe, buy a new bottle. Sunscreens that absorb or block UV rays are important tools for summer sun safety. What’s the difference between SPFs? According to, while many people believe that SPF 30 provides twice the sun protection as SPF 15, in reality SPF 15 sunscreens filter out 93 percent of UVB rays, while SPF 30 protects against 97 percent of the rays. Facial skin is particularly thin and highly exposed, therefore it is important to apply sunscreen liberally on the face. It’s possible to get sun exposure even while driving, so apply sunscreen or a moisturizer with SPF first thing in the morning. From there, the most important thing to remember about sunscreen is to reapply every three to four hours. To get that summer glow without increasing your risk of skin

recipefor reaching

your goals

By Danny Sawaya Owner, Evolution Fitness Systems As a professional trainer, the biggest problem I come across concerns people who place too much focus on the immediate outcome of exercise. These are the people who join a gym, get a magical tag on their key chain, buy a cute outfit, and get their hands on a bunch of supplements. A week goes by, filled with numerous treadmill sessions, circuit training and possibly group classes. Then they jump on the scale and see that nothing has changed. After three weeks, these individuals’ clothes may fit better, but the scale still is not moving fast enough to please them. The insanity begins. They begin asking me what they should do to speed up their weight loss: “Should I cut more carbs or increase cardio?” “Are the weights making me bulk up?” Many start to complain that their 38

Arizona Gourmet Living

Spring 2012

cancer, use sunless tanning lotions on your face. Spray tanning is also a wonderful and safe sunless tanning option, according to Chris Burdett of Sun Sculpting in Tucson. “People are getting more conscious of health and skin cancer, and even the cosmetic difficulties of removing sun spots,” Burdett said. “I try to talk to young women at the University of Arizona about the consequences of tanning, and it seems that more young people are becoming aware of the sun’s dangers.” Or consider using a mineral makeup to get the sun-kissed look, says Aesthetician Jody Combs ofA Beautiwerx Hair, Skin, and Nail Salon, which offers facials, microdermabrasions, chemical peels, natural sunscreen, and mineral makeup. According to, mineral makeup differs from traditional makeup not because of their ingredients, but because of what’s left out of the products. Mineral makeup is generally free of preservatives, mineral oil, chemical dyes, and fragrance. Because these are all possible irritants, mineral makeup provides a healthier option for women seeking glowing, summer skin. Mineral makeup cannot take the place of sunscreen, but many contain titanium dioxide and zinc oxide which are both physical sun blocks. Keep in mind also that human skin is an incredible organ that is constantly rejuvenating itself. According to Discovery Health, humans lose between 30,000 and 40,000 skin cells every single hour. This means that in a day, you’ll lose almost a million skin cells. If you don’t exfoliate, many of these cells will remain on the surface of your skin. So, exfoliate, exfoliate, exfoliate! This is especially true after a winter spent in sweaters and jeans when your skin will be dry and flaky. In the shower, rub an exfoliator into your skin in circular motions, starting at your shoulders and working down. For your face and neck, use a facial exfoliator. Then, rinse clean. Repeat this process two to three times a week for smooth summer skin. workout regimen is simply getting too tough. And this eventually leads to the next question, “Why am I wasting my time?” Too much of the time, people get hung up on the outcomes rather than the larger process of working to achieve their goals. Instead, when working out, I recommend that you think of the process as the recipe for reaching the goals you set for yourself. If you follow the correct process, you will eventually achieve your ultimate objectives. In short, rather than focusing too much on the eventual outcome (for example, weight loss), the key is to focus instead on the process itself. Of course this also means that you will need to ensure sure you have a proven plan of action in place before beginning an exercise routine. In general, here are some universal keys to success: 1. Keep a daily diet journal. 2. Have someone hold you accountable for keeping the journal. 3. Follow a structured strength and conditioning program four to five days per week. 4. Do not eat sugar, highly processed or fried foods. If you can follow this list every day, success will be yours. Just remember that although you may not be able to directly control the overall outcome, you can definitely own the process. 5252 E. Speedway Blvd. • Tucson 520.445.6800 •

body beautiful

Sleek Salon The professionals at Sleek Salon make it their mission to serve each person’s unique beauty needs. Sleek offers custom haircuts, coloring, highlighting and perms as well as manicures, pedicures, waxing, professional makeup application and a variety of massages. Throughout June and July, Sleek is honoring local medical professionals. All medical field workers who come in will receive an hour long massage for just $48, $12 off the regular price. In addition, Sleek is offering OPI gel lacquer manicures for just $30 (regular price $40). 1683 W. Grant Rd. Suite 104 • Tucson 520.777.4627 •

Twisted Salon

Jabez Hair & Nail Studio

Having recently just celebrated its first anniversary, Twisted Salon is already making a name for itself locally for its edgy, progressive cuts enhanced with customized dimensional color and foiling. Twisted’s nail technicians offer acrylics, shellac, spa pedicures, manicures and paraffin waxes. In addition, the salon’s tattoo artist is known for his creative work and his ability to interpret each client’s individual needs. Twisted Salon is open Sundays through Mondays from 9 a.m.-5 p.m., Thursdays through Fridays from 9 a.m.-8 p.m. and Saturdays from 9 a.m.-6 p.m.

Upscale Tucson salon Jabez Studio features some of the most talented professional stylists in Southern Arizona, including haircare experts, nail and waxing specialists. Jabez owner and master stylist Bennette Martinez has over 20 years of experience doing haircuts, styling, color and perms. Other Jabez professionals specialize in weaves, highlights, lowlights, skin and nail care. In addition, Jabez also offers a wide selection of high quality hair and nail products for both men and women.

6612 E. Tanque Verde Road • Tucson 520.298.1111 •

3900 W. Costco Drive, Suite 184 • Tucson 520.297.1831 •

Arizona Gourmet Living

Spring 2012


Scissor Talk Salon & Day Spa Scissor Talk Salon & Day Spa specializes in cuts, colors and safe smoothing treatments. The nail technicians offer all nail services, including shellac. The salon also has a highly skilled massage therapist and aesthetician on site. Skincare lines available include Nia-24, Skin Ceuticals, Dermalogica, Revision and Jane Iredale make-up. Scissor Talk also offers a variety of gift boutique items, including BB Simon and Streets Ahead belts, Yellowbox and Votile shoes, DX Touch purses, Votivo candles and Jimmy Crystal jewelry.

Steps Dance & Fitness Studio Steps Dance and Fitness Studio is Tucson’s newest and most innovative fitness experience. With the chance to work up a sweat with Zumba, Bums & Tums, Yoga, Muscle Pump and more, you’ll find moving to the rhythm comes naturally, especially when you’re a few pounds lighter. Steps offers up to five classes daily in a nonintimidating, fun atmosphere. 5813 E. Speedway Blvd. • Tucson 520.730.2279 •

Mena’s Aesthetics Mena’s Aesthetics is a medical medi-spa offering a variety of cosmetic procedures, both ablative and non-ablative. They are supervised by a certified medical doctor and have an experienced and professional team who can answer any of your concerns. The procedures offered at Mena’s Aesthetics include age spot and hair removal, resurfacing laser, Botox and dermal filler products, chemical peels and more. Mena’s urges anyone interested to take the time to schedule a complimentary consultation. 4026 E. Grant Road • Tucson 520.990.8383 •

Alice Rae Alice Rae specializes in personal fittings for bras, foundations and post-mastectomy needs. Every woman has her own unique shape, and because of this, Alice Rae truly believes she needs an individual fitting. Alice Rae provides complete and compassionate care through individual fittings in a private boutique atmosphere. Alice Rae has been proudly serving Arizona for more than 50 years. Open 10 a.m.-5:30 p.m., Mondays through Fridays and 10 a.m.-4 p.m. Saturdays. 5420 E Broadway Blvd., Suite 224 • Tucson 520.745.5878 • 10405 N. Scottsdale Road., Suite 1 • Scottsdale 480.922.4306 • 800.678.3842 40

Arizona Gourmet Living

Spring 2012

2432 N. Pantano Road • Tucson 520.885.4808 •

Xanadu Salon and Spa Xanadu Salon and Spa offers services from head to toe, specializing in hair extensions and permanent makeup. Take advantage of Xanadu’s two-hour day spa package, customized to fit your needs, for only $99. Clients can choose from facials, massages, and body wraps as well as treatments to help you get rid of cellulite and lose inches. Those getting ready for a special occasion may choose one of Xanadu’s bridal packages, which include everything you need for your big day. Call to schedule a free consultation or to make an appointment. 4026 E. Grant Road • Tucson 520.319.1116 •

A Beautiwerx Hair, Skin & Nail Salon Beautiwerx has been delivering top-of-the-line beauty services in Tucson since 1996. The salon employs only the highest skilled licensed and certified stylists, and all stylists also attend continuous education classes. The salon offers a variety of different services, including hair designing, styling and coloring, facials, waxing, skin care, chemical peels, microdermabrasion, manicures, pedicures and permanent makeup. As a guest at A Beautiwerx Hair, Skin & Nail Salon, you will be treated to a relaxing and satisfying experience that will improve both your appearance and your self-confidence. Call for specials. 5809 E Speedway Blvd • Tucson 520.751.6311

Glenn Royce Salon Tucson’s premier salon on the far East side specializes in hair services with Redken color, highlighting, lowlighting, perms, cuts and styling for everyday and special occasions. Nail services include manicures, acrylic nails, shellac and gel color. Glenn Royce offers pedicures as well. Waxing services for face, lips and eyebrows are also available. First-time customers are rewarded with 10 percent off for services. Call for a free consultation. 50 S. Houghton Road, Suite 130 • Tucson 520.546.7871


escape & explore

retailing for a

The West is the only remaining specialty needlecraft shop in Tucson, but it’s much more than that. About half the merchandise in the 2,000 square-feet of display space consists of needlework supplies, while the other half offers a mix of kitchenware and giftware. All of the net revenue from the shop goes to support women’s and children’s charities in Tucson. Although most of The West’s customers are women who come into the East River Road shop in search of needlecraft supplies, the store has made itself into a destination for anyone looking to bring along a gift for a hostess or purchase a present for a wedding shower or anniversary party. You’ll find a wide selection of U.S.-made and locally designed greeting cards as well as lots of interesting giftware, tabletop décor items, specialty kitchen tools, and educational toys and games for small children. “If you come into The West and you don’t know what you’re looking for, you’ll probably find it,” says Linden Hickey, public relations chairman for The West. “We’ve got this really eclectic bunch of merchandise that makes us a destination for people who are coming to look for that hard-to-find item.” Stock includes educational toys and games for infants and children, especially books by local children’s authors, featuring titles about the Southwest, a selection of cookbooks from Junior League chapters in other areas, books focused on family cooking, and gluten-free and diabetic cookery. The Cooking with Trader Joe’s series of books is particularly popular, according to Hickey. There is a large selection of greeting cards, especially those from local designers and U.S. makers, including cards from Design DESIGN and Oatmeal Studios. Most of the kitchenware products in the shop sell for $10 or less, including kitchen tools from Harold Import Company and Norpro. Also in the kitchenware section of the store are a small selection of kitchen textiles and aprons, as well as gourmet food items from Stonewall Kitchens, Coventry Gardens soup mixes, and Gourmet Village dip mixes. Because the shop buys its kitchenware and giftware items in small quantities, you can expect to find something new every time you come into the store, even if you do that frequently. “There’s something new here almost every day,” Hickey says. And of course you’ll find everything you need for your 42

Arizona Gourmet Living

Spring 2012

By Lorrie Baumann

needlework, whether your preference is for needlepoint, cross stitch, hardanger, or crewel stitchery. The shop also offers classes that include formal instruction as well as more casual sit-and-stitch sessions where you can get advice and moral support from fellow stitchers as you complete your own projects. The shop is owned by The West, Inc., a 501(c)3 nonprofit corporation, and operated by a dedicated band of volunteers who support the shop and its charity activities with their time and membership dues. The organization was founded in 1968 by a Junior League auxiliary group with the goal of operating a shop to help fund the Brewster Home for Unwed Mothers. The group affiliated with the Woman’s Exchange Society, a national society founded in the Nineteenth Century to organize commercial operations that would allow women to earn money by selling their hand-made needlecraft products, and started a shop to sell their hand-made products. Eventually, the store evolved to sell needlework supplies rather than the hand-made products and eventually added gifts and housewares to its stock, as well as a large selection of greeting cards and notes. The nonprofit organization has since ended its association with the Brewster Home and now has 100 active members contribute service hours to operate the shop and 50 associates who pay dues support the organization’s various charitable projects. The West grants funds for eight or nine projects a year through other local charities serving women and children. Most of these organizations don’t have a lot of other funding resources to meet their extraordinary needs, says Hickey. Recent projects funded by The West included air conditioning for schools, smart boards for a child abuse prevention center that conducts parenting classes, and roof repair materials for Miracle Square, which provides low-income housing for disabled adults. The total amount of the grants to these organizations varies from year to year, depending on how much revenue the shop brings in, but last year’s grants totaled more than $60,000, and the organization expects to grant over $80,000 this year. They are open Monday through Saturday, 10 a.m.-5 p.m. 5615 E. River Road, Suite 101 • Tucson 520.299.1044 •

escape & explore

HISTORY forti fying

Save the Presidio event helps preserve state’s first park in Tubac

By A.J. Flick In 1855, Aleksandr Romanov became tsar of Russia, the Great Gold Robbery occurred in Britain just as the California Gold Rush ended, Gustave Flaubert was finishing his masterpiece, “Madame Bovary,” and Tubac was on the map. Yes, Tubac. Don’t believe it? See for yourself May 12 at the second Save the Presidio anniversary celebration in Tubac. “To add some ambiance to our second anniversary celebration, we are going to have docents bring out of the museum storage items that are too delicate, too rare, too fine to be on regular display,” said Shaw Kinsley, Director of Tubac Presidio. “For one time, on one event, for only one exhibition, these items will be on display, and docents will be there to tell all about them. They include rare Tohono O’Odham baskets and a very fragile 1855 map of the continental United States—Kansas runs into Colorado, Tubac is on it!” Among the items that docents found in storage, Kinsley said, is a chasuble—a beautiful, Chinese silk liturgical vestment embroidered with silver and gold thread dating from the 18th century. When the Presidio museum was established in the 1960s, Santa Cruz County ranching matriarch Judy England of the Santa Cruz Chili and Spice Company donated the casuble from her welltraveled family’s collection. In addition, the Save the Presidio event will feature great food from the Tubac Market. “Plus, in the Living History area, we will have people making our own posole, from a 200-year-old recipe,” Kinsley said. “I think it’s going to be a fun event,” he added. Presidio San Ignacio de Tubac, which predates Tucson’s Presidio by about 20 years, was established in 1752 to protect Spanish colonists after Pima Indian attacks razed the settlement the previous year. Juan Bautista de Anza passed through Tubac in 1774 while forging his overland route to San Francisco—the famed Anza Trail, which skirts the Presidio. “The Presidio represents the first European settlement in what is now Arizona,” said Kinsley, a historian, archivist of rare books and librarian. “The structures have melted away to what is now foundations, but despite the fact that Tubac has never really grown beyond 2,000 people, it’s a wonder that this much remains of more than 260 years of history. “And, the history is elegantly displayed in our museum, which is one of Arizona’s undiscovered treasures,” Kinsley added. Two years ago, the state’s financial crisis resulted in a sharp decrease in funding to state parks and historical sites, including

Tubac Presidio. Through agreements between Arizona State Parks, Santa Cruz County and the Tubac Historical Society, management of Tubac Presidio fell into the hands of THS on May 17, 2010, said Kinsley, who heads a volunteer corps that keeps the Presidio going. “We made it through our first year with flying colors and in one month, our second year as well,” Kinsley said. “We have improved the park, added exhibits and translated the walking tour guide into three languages. “We have more than 60 volunteers with their shoulders to the wheel, saving the Presidio and giving us new insights and new inspiration from what has gone before,” Kinsley said. The upcoming year is already off to a good start. The Tubac Presidio has embarked on a two-year experiment with other groups to help revive the production, milling, distribution and marketing of the oldest extant grain varieties adapted to the Southwest: White Sonora soft breadwheat and Chapalote flint corn. The project, funded by a $50,000 grant by the Western Sustainable Agriculture Research and Education program, includes Native Seeds/SEARCH, the Community Food Bank of Southern Arizona, Hayden Flour Mills, Santa Cruz Valley Heritage Alliance, Cultivate Santa Cruz, Amado Farms Joint Venture and Avalon Organic Gardens and Eco Village. The groups will work with small-scale novice farmers as well as low-income tortilla makers and bakers in the proposed Santa Cruz Valley National Heritage Area to increase the region’s food diversity and food security amid climate change and an evolving agricultural landscape, according to a press release. Sample crops will be grown at the Presidio. Once the program is up and running, Kinsley said, the goal is that whole crops will be harvested and given to food banks.

Save the Presidio Anniversary Celebration

May 12 from 5-7 p.m. Help keep Arizona’s first state park open at a reception with wine, appetizers and music. Several objects from the museum’s storage will be displayed for the first time, including an 1855 U.S. map, an 18th century religious garment called a chasuble and a number of beautiful Tohono O’Odham baskets. All proceeds benefit the Tubac Presidio.The event costs $35 tax-deductible donation to support the Tubac Presidio. Reservations are encouraged; tickets will be available at the door. For reservations, please call 520.398.2252 or email Arizona Gourmet Living

Spring 2012


celebrate springat Tohono Chul Park Springtime in the Sonoran Desert is a time of lush vibrancy. As the melting mountain snows trickle down to the desert floor, a spectacular array of brightly hued wildflowers paint the desert purple and scarlet and gold. Prickly pear cactuses sport brilliant red and yellow blossoms. Violet fairyduster, burnt orange globemallow and amber brittlebush blossoms explode across the Southern Arizona landscape. And for those seeking to enjoy the Sonoran Desert at its most colorful, Tucson’s Tohono Chul Park serves as a showroom for our region’s natural beauty. Recognized by Travel + Leisure magazine as one of the 10 best botanical gardens in the world, Tohono Chul Park has been working to connect nature, culture and art, since its founding more 44

Arizona Gourmet Living

Spring 2012

By Lucas Witman

than 25 years ago. “Nature, art and culture—we are promoting all three of these things in the Sonoran Desert,” says Marcia Ring, Marketing and Communications Manager for the Park. “You can be here, and you can be educated about all aspects of both the traditional and contemporary culture of the area.” Each year, Tohono Chul Park coordinates a variety of activities, special events and exhibitions, designed around this larger goal of enlightening the public about our local ecosystem as well as our cultural and artistic heritage. This spring is an especially busy time at the park, in terms of planned events and activities. One of the most mystifying and eagerly anticipated annual events at Tohono Chul Park occurs each year on an unspecified day

between May and July. This is when the park’s hundreds of nightblooming cereus (Peniocereus greggii)—otherwise known as “Queen of the Night” flowers—the largest collection in the country, simultaneously blossom for one night only. This past winter’s heavy rains are expected to result in a particularly high number of blooms this year. The park is expecting more than 1,500 visitors for its 2012 Bloom Night event. “The whole town just jumps up and says, ‘It’s Bloom Night,’” says Ring. “Bloom Watch” is already under way in the park, and members of the public can subscribe to a mailing list to be alerted via email on the day park botanists anticipate the mass bloom will occur. This year, Tohono Chul is inaugurating a new event as well, as it prepares to co-sponsor its conservation-oriented H20oopla Xeriscape Festival, along with the Arizona-Sonora Desert Museum, Tucson Botanical Gardens and the Association of Professional Landcape Designers. The park has long made it its mission to raise water awareness within its arid local community. Tohono Chul is scheduled to hold a variety of classes and events as a part of H20oopla, focusing on container planting, gray water usage and repurposing underused pools for more sustainable purposes. For those interested in desert fauna as well as flora, the park’s popular weekly guided tour, Reptile Ramble, returns in April from its winter hiatus. Each Friday from 10 to 11 a.m., Tohono Chul Docent Trainer Tom McDonald and Docent Ed Moll seek to educate guests about the region’s reptilian inhabitants, including lizards, snakes, turtles and tortoises. In keeping with the park’s focus on promoting local nature, art and culture, Tohono Chul also contains several art galleries, featuring rotating regionally specific exhibits. On April 26, the Park’s main gallery opens a new exhibition titled simply, “Mesquite.” Artwork includes representations of and items crafted from the local tree, which has long been an important source of fuel, food and building material to the region. In addition to the events and activities that Tohono Chul plans on its own grounds, the park is also branching out into the larger community. “We want to explore the entire Sonoran Desert,” says Ring. The park is planning a variety of day trips in the coming months. Although an entertaining local destination for anyone interested in our desert landscape, the staff at the Tohono Chul Park prides itself on creating a destination that educates as well as delights. Ring remembers one particular encounter she had with a young male reporter who had come to the park to take some photographs of the Reptile Ramble. Terrified of snakes and afraid to approach one with his camera, Park staff proceeded to teach the reporter about the creatures, illustrating how benign they can be when approached with caution. By the end of the young man’s visit, he was taking close-up photos of the reptiles. “We educate people about how to live here, because it is so different from other places,” says Ring. Tohono Chul Park is open daily this spring from 8 a.m-5 p.m., and in July and August from 7 a.m.-3 p.m. 7366 N. Paseo del Norte • Tucson 520.742.6455 •

bloom night showcases

Queen of the Night The Queen of the Night or Night Blooming Cereus (Peniocereus greggii) is a mysterious and enchanting plant, and Tucson’s Tohono Chul Park happens to have the largest collection of the cacti in the United States. Throughout the year, the Peniocereus gregii cactus appears to be nothing more than an unassuming pile of branches. However, on a single night each year, the majority of the plants blossom en masse, treating park visitors to hundreds of spectacular palm-sized flowers. The Queen of the Night appear for just a single night, and are wilted within hours of sunrise. What scientists understand about this unique variety of Night Blooming Cereus is that it is only by simultaneously blossoming that the plant can successfully cross-pollinate. Unlike some plants that pollinate themselves, the Queen of the Night flowers must pollinate one another. Therefore, by blooming on the same night, hawk moths are able to carry pollen from flower to flower, ensuring successful cross pollination. What scientists do not understand about the Queen of the Night, however, is precisely how the plants manage the trick of blooming en masse. “We’ve been studying the Night Blooming Cereus for over 20 years now and we still don’t know what triggers the bloom. The best we can figure is there is some type of chemical communication amongst the cacti,” said Russ Buhrow, Tohono Chul’s Plant Curator. Adding to the mystery of the Queen of the Night is the fact that it is impossible to reliably predict when the plant will blossom more than a few hours ahead of time. Tohono Chul Park botanists will be watching the plants closely and will alert the media by 2 p.m. on the day they finally anticipate the bloom to occur. This year’s Bloom Night event is expected to occur between mid-May and mid-July, and park officials are anticipating a particularly spectacular number of blossoms for 2012. Over 1,000 visitors are expected to the park for this quintessentially local event. To sign up for Bloom Watch 2012 alerts, contact Arizona Gourmet Living

Spring 2012


events calendar Through June 1 Basketry Treasured Arizona State Museum • Tucson This exhibit of 500 stunning examples of Native basketry represent the staggering depth and breadth of Arizona State Museum’s peerless collection, recently designated an American Treasure. ndex.shtml

May 15-20 “Mary Poppins” Tucson Convention Center • Tucson Featuring the irresistible story and unforgettable songs from one of the most popular Disney films of all time, plus new breathtaking dance numbers and spectacular stage-craft, “Mary Poppins” is everything you could ever want in a hit Broadway show.

May 3-27 Beowulf Alley Theatre: “Sins of the Mother” 11 S. Sixth Ave. • Tucson Beowulf Alley Theatre presents a powerful drama about revenge, forgiveness, and the comically human struggle to decipher which is which.

May 19-27 Spring Arizona Restaurant Week Various locations • Arizona Residents and visitors alike are encouraged to channel their inner foodie and make reservations at Arizona’s premiere restaurants. It’s the perfect opportunity to grab a bite, plan a romantic evening out, schedule a long overdue get together, or finally try that restaurant you’ve had on your wish list.

May 19-20 Willcox Wine Country Spring Festival Railroad Avenue • Wilcox Arizona Wine Growers Association presents wine tastings, yummy treats, artisan vendors, and live entertainment in downtown Willcox's historical Railroad Park.

May 26 Arizona-Sonora Desert Museum: Starry, Starry Night 2021 N. Kinney Road • Tucson Go for an evening of stargazing through telescopes, binoculars and the naked eye. This family oriented event gives you the option of staying until midnight or spending the night in the Baldwin building with the windows wide open. In the morning, we’ll take a walk from the sun to the edge of our solar system.

May 26-28 Wyatt Earp Days Various locations • Tombstone Celebrate the life and times of the Old West’s famous lawman in Tombstone, “the town too tough to die,” with costumed entertainers, gunfights and street skits, a chili cook-off and stagecoach rides. w w w. t o m b s t o n e c h a m b e r. c o m / S p e c i a l Events

July 7 Ha:san Bak Saguaro Harvest Celebration 16721 E. Old Spanish Trail • Vail Colossal Cave Mountain Park’s saguaro fruit harvest celebration includes presentations, Tohono O’odham basket-weaving, critter displays, and saguaro syrup.


Arizona Gourmet Living

Spring 2012

Through June 3 Frida Kahlo: Through the Lens of Nickolas Muray Tucson Museum of Art • Tucson This exhibition presents an intimate look at Frida Kahlo, Mexico’s most prolific and well-known female artist, through the photographic lens of her longtime lover and friend, Nickolas Muray.


AZGL’s calendar of events, exhibits and things to do in Arizona this season. Follow @AZGL on Twitter or become a Facebook fan to discover even more. May 2-26 Ballet Arizona: Topia The Desert Botanical Garden • Tucson In collaboration with Ballet Arizona, proudly invites you to the premiere of Topia, inspired by the natural beauty of the Sonoran desert landscape. The ballet will be performed in an intimate desert space of the garden overlooking the dynamic red rocks of the Papago Buttes.

Through July 8 Gustave Baumann: Artisan Printmaker of the Southwest Phoenix Art Museum • Phoenix Traveling from Illinois to New Mexico in the summer of 1918 left a lasting impression on Gustave Baumann (1881-1971). Captivated by its magnificent and exotic landscape, he settled in the Southwest and drew on its natural beauty for his color woodblock prints.

Through Aug. 26 Tucson Padres Minor League Baseball Kino Stadium • Tucson Tucson’s new Triple-A baseball team, the Tucson Padres, the affiliate of the San Diego Padres, plays 72 home games at Tucson’s Kino Stadium on summer evenings.

Through Aug. 20 Hopi Quilts: Unique Yet Universal Arizona State Museum • Tucson Arizona State Museum hosts an exhibition of 20 inspiring examples of Hopi quilts from the 1970s to today, which demonstrate adaptation and use of this old American tradition. ndex.shtml

May 19 Mariachi Festival Patagonia Lake State Park • Patagonia Enjoy a wide variety of Southern Arizona mariachi bands on stage. Authentic Mexican food, hot dogs, hamburgers, cotton candy and shaved ice, but visitors are welcome to bring their own picnic basket. A piñata for the kids! Don’t forget to bring: Plenty of water, lawn chair, sunscreen, hat. In addition, Patagonia offers picnicking, birding and nature walks. June 2 National Trails Day Sabino Canyon • Tucson Celebrate National Trails Day with a visit to a state or national park, national forest, or nature center in Tucson or Southern Arizona, and experience our great outdoors

July 14-15 & 21-22 Peach Mania 2012 Apple Annie’s Orchard • Wilcox The 14th annual Peach Mania starts with a delicious “All You Can Eat” pancake with peaches breakfast served from 7a.m.10:30 a.m. each day. Take a free wagon ride and experience the beauty of our orchards! The Peach Pavilion features free samples of dozens of tasty peach products.

June 8-10 Garlic & Onion Festival Agua Linda Farm • Amado Enjoy tasty food, live music and more at Agua Linda Farm's annual festival to celebrate the harvest of garlic and onions grown on site.

Aug. 11 Arizona-Sonora Desert Museum: Prickly Pear Harvest 2021 N. Kinney Road • Tucson August is the season that the beautiful red fruit of the prickly pear cactus ripen. Join them in harvesting this fruit, in making jelly, syrup and frozen sorbet. Harvest and prepare nopalitos, tender prickly pear pads, a Mexican staple for over a millennia. Other desert foods such as agave, cholla buds, and mesquite will be part of the menu. Arizona Gourmet Living

Spring 2012


great recipes of Arizona SEAFOOD STROGANOFF Sous Chef Catering 1½ pounds salmon filet ½ pound medium raw shrimp, peeled and deveined ¼ cup butter 1 medium onion, sliced ½ pound mushrooms, sliced 14 ounces crushed tomatoes ½ tsp salt 1 tsp Worcestershire sauce 1 Tbsp lime juice 1 Tbsp ketchup 1 cup sour cream 2 Tbsp flour Remove skin and bones from salmon and cut into bite-sized pieces. Set aside. Melt butter in skillet. Add onions and sauté until golden. Add the mushrooms and stir to coat. Add tomatoes, salt, Worcestershire, lime and ketchup. Cook, stirring until liquid is the thickness of heavy cream. Stir in shrimp. Cover and simmer for one minute. Stir in salmon and simmer for an additional two minutes. Blend sour cream and flour. Add mixture to fish and continue stirring until thickened. Serve over spinach noodles. Lovely for brunch or a light supper.

HERBALIFE PROTEIN BARS Iris Connolly, Owner • AZ Core Nutrition 1 cup Herbalife Formula 1 (any flavor) ¾ cup oatmeal ¼ cup sesame seeds or wheat germ ½ cup honey ⅓ cup peanut butter 1-2 Tbsp water

PRESTON’S PANDA CUPCAKES (A chocolate cupcake filled with marshmallow creme and dipped in ganache) Owner Alisa Crisp • Sweet Things Cupcake Shoppe For Chocolate Cupcakes 2¼ cups flour 2 cups sugar ¾ cup unsweetened cocoa powder 1½ tsp baking soda 1 tsp baking powder ½ tsp salt 1 cup vegetable oil 1 cup milk 3 large eggs 8 ounces sour cream 1 tsp vanilla extract Mix dry ingredients. Then add remaining wet ingredients until well blended. Scoop batter to fill standard cupcake wrappers ¾ full. Bake at 300º F for 20 minutes. Immediately remove cupcakes from baking pan, and cool on a wire rack. For Marshmallow Creme Filling 7 ounces marshmallow fluff ½ cup softened butter 4 Tbsp heavy cream 2 cups powdered sugar Whip all ingredients together and set aside. For Chocolate Ganache ½ cup heavy cream 2 Tbsp butter 1 cup chocolate chips Combine all ingredients in a microwave safe container. Microwave for 1-2 minutes or until chips are melted. Whisk together until smooth. Once cupcakes have cooled, use a cupcake corer, melon baller or dowel to remove the center of each cupcake. Fill a piping bag with the prepared marshmallow creme filling, and generously fill the center of each cupcake (use Wilton tip #12). Dip each filled cupcake in the prepared chocolate ganache. After the dipped cupcakes have set for a few minutes, zig-zag some marshmallow creme stripes on top (change the tip to Wilton tip #5). Serves 24.

BIBB AND SPINACH SALAD Mix all ingredients together. Press into pan and refrigerate or freeze. Cut into 8 equal pieces. (This recipe replaces one meal.) Drink with 8 ounces of water. Approximately 120 calories and 7 grams of fat per serving.

CHILEAN CHERRY BERRY PARFAIT Courtesy of American Heart Association Start your day off right with this heart- healthy morning breakfast recipe that also serves as a kid-friendly snack or light dessert. Fresh plump cherries, blueberries or raspberries from Chile star in this one cup layered parfait with low fat yogurt and topped with toasted almonds. 1 cup fresh sweet Chilean cherries 1 cup fresh Chilean raspberries or blueberries 1 cup chopped fresh or canned pineapple 1 cup low-fat vanilla or lemon yogurt 1 medium sliced banana ⅓ cup chopped dates ¼ cup sliced, toasted almonds Set aside four whole Chilean cherries. Remove the pits from the remaining cherries, and slice them in half. In tall or stemmed glasses, layer the cherries, pineapple, raspberries, yogurt, banana and dates. Sprinkle the almonds on top and garnish each glass with a whole, sweet cherry. Serves 4. 48

Arizona Gourmet Living

Spring 2012

By Chef Keith Parker • Zona 78 For the Dressing ½ cup vegetable oil ¼ cup white vinegar 1 Tbsp honey 1 pint strawberries ¼ tsp salt ⅛ tsp pepper For the Salad 1 head Bibb lettuce, hand-torn ½ pound baby spinach 1 pint strawberries, sliced ½ pint blueberries ½ pint raspberries ½ cup pecans, crushed ½ pound chevre mint leaves, torn Place all the ingredients for the dressing, except the oil, in a blender and puree. Then, while still blending, slowly add the oil to the mixture until combined. Toss the Bibb lettuce and spinach together with the vinaigrette. Place the dressed greens in salad bowls and top with fresh berries, pecans, chevre and a few mint leaves. Serves 4 as an appetizer or 2 as an entree.

great recipes of Arizona


SOUFFLÉ ROLL Sous Chef Catering

Chef Rachel Bradley • Veronica Foods Co 1 5-6 pound roasting chicken, cut up 1 fresh lemon, sliced thin 1½ Tbsp fresh lemon juice ½ cup pinot grigio or other crisp white wine ¼ cup Alfonso Manzanillo Olive Oil 8 garlic cloves, halved 1 2-3" sprig fresh thyme ½ cup pitted olives, such as kalamata 2 tsp kosher salt and fresh ground pepper to taste Preheat the oven to 375º F. Wash the chicken and pat dry. Season both sides with salt and pepper. Arrange the chicken in single layer in a large roasting pan, with the larger pieces on the outside surrounding the smaller pieces. In a blender or food processor, combine the wine, lemon juice, salt, pepper, one garlic clove and Alfonso Manzanillo olive oil. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle it over each individual piece. Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired. Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted into the middle of the thickest piece registers 165º F. Optional: Separate the fat from the pan juice, reserving the garlic and olives for plating. In a small pan over medium heat, reduce pan juice by half. Plate the chicken over polenta and drizzle with the pan reduction. Add the reserved garlic and olives. Serves 4-6.

APPLE PIE Chef Maribel Cervantes • Le Bon Gateau For Dough 2 cups all-purpose flour ¼ cup sugar 5 ounces butter (cold and cut in small cubes) 3 Tbsp heavy cream Mix flour and sugar together. Incorporate the butter a few pieces at a time (while still mixing on low speed) until the mixture looks grainy. Slowly add heavy cream to the mixture. Wrap in plastic and place in the refrigerator. For Filling 5 green apples, peeled and sliced 3 Tbsp lemon juice ⅓ cup brown sugar ½ cup sugar 1 Tbsp butter 1 tsp vanilla 1 cup water ½ cup applesauce ¼ tsp salt 1 Tbsp cornstarch ¼ tsp nutmeg 1 tsp cinnamon Combine salt, cornstarch, cinnamon and nutmeg, and set aside. Combine the remaining ingredients in a saucepan. Then add the dry ingredients. (We do this to make sure the cornstarch is well dissolved and to prevent clumps.) Cook apples over medium heat until they are soft. When the mixture is ready, set aside to cool. Meanwhile, roll out dough over an 8-inch pie mold. Make some marks with a fork on the bottom of the pie shell and bake until golden brown. When the crust is ready, add the apple filling, and roll out extra dough to cover the pie. Brush the top with an egg, and sprinkle it with sugar. Bake until the top is golden brown.

For Soufflé Base 5 eggs 1½ cups milk 4 Tbsp butter 5 Tbsp flour Salt Pinch of cayenne ½ cup grated Parmesan For Roulade 1 soufflé base 2 pounds ripe tomatoes 3 Tbsp olive oil Sugar, if needed Salt and pepper Balsamic vinegar 4 ounces cream cheese 4 ounces goat cheese 2-4 Tbsp milk 1 bunch scallions, minced ½ cup mixed herbs (combination of any or all: parsley, chervil, basil, tarragon, dill, oregano, fresh or dry) Preheat oven to 400º F. Line 10"x15" baking sheet with waxed paper, putting butter dabs in pan corners to hold paper. Lightly butter and flour paper, knocking off excess flour. Separate egg yolks and whites. Beat yolks lightly and set aside. Heat milk and set aside. Melt butter and add flour. Stir continually for 1-2 minutes on medium heat until lightly colored. Whisk in reserved milk and cook 3 minutes more, stirring constantly. Remove from heat and add ½ tsp salt and cayenne. Whisk some of the hot milk mixture into the yolks, then return all to pan to combine. In large bowl, beat the egg whites with a pinch of salt until they form smooth, firm peaks. Stir ¼ of the whites and ½ of the Parmesan into eggmilk mixture, then gently fold in the remaining whites. Pour onto a baking sheet, spreading to fill all corners, and sprinkle the surface with the remaining cheese. Bake until top is nicely browned and puffed, about 15 minutes. Remove from oven and cool. Carefully turn onto counter or board, and remove paper. Drop tomatoes into boiling water for 10 seconds. Peel, seed and chop into half-inch squares. Heat oil in wide pan. Add tomatoes to pan and cook quickly over high heat to evaporate juices. Stir frequently for about 5 minutes. If tomatoes are tart, add a pinch of sugar. Remove from heat and season to taste with salt, pepper and vinegar. Cool. Combine cream cheese and goat cheese. Thin with enough milk to make it spreadable, and spread over entire surface of souffle roll. Cover with herbs and then the tomatoes. Roll up tightly, starting at short end. Serve right away, or wrap in plastic wrap and refrigerate. Before serving, bring to room temperature for at least 20 minutes. To serve, cut into slices. Will keep up to 2 days. Serves 6 entree portions.

CHICKEN MARCO POLO Harry Katerlos • Dolce Vita Italian Restaurant 6-8 ounces chicken breast 2 slices ham 2 small broccoli crowns 2 slices provolone Alfredo or marinara sauce, for serving noodles, for serving Pound out the chicken breast with a meat tenderizer. Place the sliced ham, broccoli, and provolone on the chicken breast. Roll up chicken and seal with a toothpick. Bake at 400º F until golden. If you have a meat thermometer, the chicken breast is ready when internal temperature reaches 165º F. When it is finished baking, top the chicken with your choice of marinara or Alfredo sauce and serve over your choice of noodles. Arizona Gourmet Living

Spring 2012


Arizona Gourmet Living • Spring 2012  
Arizona Gourmet Living • Spring 2012  

Arizona Gourmet LIving