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Spring • 2010 contents food & wine 5 DINING THROUGH TUCSON Dining Through Tucson covers 15 restaurants across five areas of town. Enjoy!

14 F R O M T H E K I T C H E N Introducing Tucson Chefs Foruz Alireza of Alibaba, Sonny Chu of Fusion Wasabi and Todd Martin of Tucson Tamale. Great chefs, great restaurants.

20 CULINARY COCKTAILS Matt Firth of Market Restaurant Group shares his passion for culinary cocktails and offers a behind-the-scenes look at the making of a specialty cocktail.

24 ON THE VINE Wine options for summer staycations and barbecues from wine connoisseur Jeanne Christie.

the finer things 26 ARTISTIC IMPRESSION Take a gallery walk through several Tucson art galleries.

at home 30

Decorate your home with furnishings and products from Tucson’s favorite home décor shops.

body beautiful 37

Discover great spots in Tucson for style and fitness.

escape ‘n explore 42 RELAXING STAYCATIONS What is a staycation and how might taking one save you money? Check out the Tucson resorts that have great packages for your staycation.

in every issue 4

From the Editor

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Events Calendar

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Great Recipes of Arizona


from the editor

From the

Editor

Tucson spring has sprung and we are inching towards our three-digit summer temps, so sit down with a chilled glass of wine and enjoy this issue of Arizona Gourmet Living. We’re still in the midst of some revamping, and this spring edition is the first to go digital! Go online to www.oser.com/pdf/AZGL.Spring10.pdf This issue offers you some great reasons for staying in Tucson even in spring and summer when our desert heat reaches its apex. No matter what the season, Tucson has fabulous dining and resort options. In this issue we highlight 15 restaurants in our Dining Through Tucson feature, and four resorts with great staycation packages for summer fun. There’s also a wonderful feature on mixology and specialty cocktails, our always popular Best Bets for beauty and fitness, and of course, a calendar for what’s happening in Tucson in the next few months. Don’t miss Jeanne Christie’s regular wine column. This month she offers great options on wines that not only go well with barbecues but can bring you a sense of Europe, right in your own backyard. Finally, be sure and check out the gallery reviews in the Artistic Impression feature. Tucson is brimming with talented, original artists. Take our gallery guide and an afternoon and explore Tucson’s artistic side. Desert heat in Tucson does not mean there’s nothing cool to do in the Old Pueblo this summer! Arizona Gourmet Living continues to evolve, so stay with us as we explore living the gourmet life, right here in Tucson.

LEE M. OSER JR. Editor In Chief KARRIE WELBORN Senior Editor CHRIS BONNEY CARRIE BUI JUSTYN DILLINGHAM JOELLEN LOWRY ELLEN RANTA MEGAN WADDING Associate Editors JEANNE CHRISTIE Wine Editor VALERIE WILSON Art Director YASMINE BROWN Graphic Designer MARTÍN EZRRÉ Advertising Sales Director ENRICO CECCHI European Advertising Sales KIM FORRESTER Administrative Manager TARA NEAL Circulation Manager Arizona Gourmet Living is published four times a year by Oser Communications Group ©Copyright 2010. All rights reserved. Executive and editorial offices located at: 1877 N. Kolb Rd., Tucson, AZ 85715 T 520.721.1300, F 520.721.6300 www.oser.com

Karrie Welborn, Senior Editor azgl@oser.com

European offices located at: Lungarno Benvenuto Cellini, 11 50125 Florence, Italy T 055.657.5629, F 055.657.5631 Subscriptions for one year (4 issues) are $21.95, two years (8 issues) are $33.95. Please allow 6–8 weeks for your subscription to begin. Checks, VISA, MasterCard and American Express accepted.

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dining through tucson

diningthrough

Tucson AZGL goes on a tour of the Old Pueblo’s best eateries.

By Carrie Bui

As the heat of summer kicks in, step out of your kitchen and enjoy one of Tucson’s great restaurants. Arizona Gourmet Living has selected just a few of our favorites for every side of town. Bon appétit!


north AZUL at La Paloma For a bit of Mediterranean cool in a scenic Foothills setting, try AZUL at the Westin La Paloma resort. The restaurant offers a Mediterranean-inspired menu and signature cocktails, all amidst the deep blue lighting, cozy seating and views of the Catalina Mountains of this sophisticated yet casual spot. Start with the House Charcuterie, then move on to AZUL’s Seafood Cioppino and pair it with an antioxidant-rich Royal Blue Martini, made with acai blueberry vodka. Breakfast is served 6:30 a.m.–11 a.m., lunch from 11 a.m.–2 p.m. and dinner is available from 5 p.m.–10 p.m. 3800 E. Sunrise Drive • Tucson 520.742.6000 • www.azullapaloma.com

Tavolino Ristorante This favorite north side Italian restaurant is celebrating their recent move to a new location. Dark wood floors, brick walls and high-backed booths combine to create an intimate neighborhood atmosphere. A private dining room opens onto a private patio area for special events, and a Chef ’s Table situated near the kitchen offers guests the opportunity to enjoy a more private dinner specially created for them. The restaurant continues to offer the same fresh salads, made-to-order pastas, seafood and desserts from the previous location as well as some new specialties such as open-fire rotisserie meats and woodfired pizzas. There is also a salumeria, an Italian meat market, with authentic, Italian cured meats. 2890 E. Skyline Drive • Tucson 520.531.1913 • www.tavolinoristorante.com

Papagayo This family-friendly restaurant offers traditional Mexican fare in a lively and festive atmosphere. Regulars come often for the chile rellenos or the excellent fajitas. The fajitas are made with your choice of chicken or steak and served with a choice of corn or flour tortillas, guacamole, pico de gallo, rice and refried beans. Have fun during happy hour in the cantina, Monday through Sunday, 3 p.m.–7 p.m. with drink specials, selected half-price appetizers and their ongoing $5 taco special. 4717 E. Sunrise Drive • Tucson 520.577.6055

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south Silver Saddle Steakhouse When you’re looking for a juicy steak to slice into on the south side, the Silver Saddle is a good bet. Their USDA Prime and Choice cuts of meat are grilled over mesquite wood which lends an authentic Southwest flavor to your steak. Your meal comes with a choice of the soup of the day or the salad bar, baked potato or French fries, and cowboy beans (pinto beans). If steak isn’t calling your name, the restaurant also has a selection of seafood, including Alaskan king crab legs and lobster tail. The restaurant can get pretty busy so calling ahead is recommended. 310 E. Benson Hwy. • Tucson 520.622.6253

Agave at Desert Diamond Casino This casually elegant restaurant at Desert Diamond Casino makes a great spot for dinner after a leisurely day of gambling or a terrific spot to celebrate a special occasion with the whole family. Sit by a window overlooking the casino plaza and admire the blooming cottonwoods as you feast on fresh American cuisine. Agave’s new menu features a variety of steak and seafood dishes including a 10-ounce flat-iron steak and a salmon dusted with Pacific Rim spices such as coriander, garlic, thyme, cocoa, brown sugar and cinnamon and served with a ponzu-mustard sauce. The restaurant is open every day from 11 a.m.–9 p.m. 1100 W. Pima Mine Road • Sahuarita 520.294.7777 • www.desertdiamondcasino.com

Los Portales Mexican restaurants are no stranger to Tucson, but this South Sixth Ave. family-owned and operated restaurant stands out from the crowd with its signature dish, a Mole Poblano. The dish is a grilled chicken breast topped with a traditional mole, a chocolate and chili sauce, sided by rice and refried beans. Customers keep coming back to Los Portales for the delicious Mexican meals as well as the energetic atmosphere and friendly service. Los Portales serves breakfast, lunch and dinner. 2615 S. Sixth Ave. • Tucson 520.889.1170 • www.losportalestucson.com

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downtown

The B Line

On A Roll On A Roll made its mark on the downtown dining scene almost two years ago with its hip atmosphere and fresh sushi. The restaurant has begun featuring live jazz music on Thursday nights and a DJ spins neo-soul and R&B on Saturday nights. On A Roll is also a favorite late night spot with its reverse happy hour specials on Thursdays, Fridays and Saturdays. Try the sashimi wrap or the new Kung Fu roll, made with cream cheese, shrimp tempura, spicy crab and avocado on the inside and topped with roasted jalapeno and yellowtail. 63 E. Congress St. • Tucson 520.622.ROLL • www.onarollsushi.com

When you walk into The B Line, it’s hard not to be immediately distracted by the revolving glass dessert case. Choose from the restaurant’s eclectic menu, place your order at the counter and watch your order go zipping back to the kitchen on the restaurant’s zipline. This locally owned operation opened in 2002, and their attention to fresh, quality ingredients in a casual atmosphere has made it a Tucson hit. Try their most popular dish, the fish tacos, made with mahi mahi, topped with cabbage, avocado and Baja sauce on a corn tortilla and served with a side of salsa, achiote rice and whole pinto beans. 621 N. 4th Ave. • Tucson 520.882.7575 • www.blinerestaurant.com

Maynard’s Market & Kitchen Housed in Tucson’s historic downtown train depot, Maynard’s is a combination market and restaurant. The market offers fresh foods, juices, and grab-and-go items as well as a variety of wines, beers and a selection of household goods. Through the breezeway is Maynard’s Kitchen, an intimate restaurant with a charming courtyard patio that offers full views of the mountains and the occasional passing train. The menu changes seasonally and Executive Chef Addam Buzzalini crafts dishes with locally grown ingredients, including fresh citrus from the citrus grove adjacent to Maynard’s and eventually from his forthcoming chef ’s garden. 400 N. Toole Ave. • Tucson 520.545.0577 • www.maynardsmarkettucson.com


east Montana Avenue For a more contemporary twist on an old favorite, visit Montana Avenue, of the Fox Restaurant Concepts family. Wood beams and tables combined with natural light streaming in through the large windows makes for an inviting and casual atmosphere. Favorites, such as macaroni and cheese, cheeseburger, and steak, are upgraded. Montana Avenue’s macaroni and cheese shines with the addition of grilled andouille sausage. Burger lovers can revel in twin Kobe burgers topped with Wisconsin cheddar, red onion and tomato, and steak takes on new meaning with the restaurant’s aged New York steak with horseradish gratin and wild mushrooms. 6390 E. Grant Road • Tucson 520.298.2020 • www.foxrc.com

Dakota Cafe & Catering It’s hard not to be smitten with the charming atmosphere of Dakota Cafe. This bistro-style restaurant, tucked away in Trail Dust Town, offers casual comfort food. Stop in for lunch Monday through Saturday, dinner Tuesday through Saturday, or for Dakota’s new Sunday brunch. If you find yourself there around lunchtime, and can’t decide between the extensive list of starters, soups, salads, sandwiches and specialties, try the favorite BBQ Southwestern Meatloaf Sandwich, homemade meatloaf with Muenster cheese and mayonnaise on a French roll. 6541 E. Tanque Verde Road • Tucson 520.298.7188 • www.dakotacafeandcatering.com

BZ’s Pizza Diners who eat at BZ’s are offered more than just a simple house salad and a slice of cheese pizza. Chef and co-owner Brian Sorell trained at the Scottsdale Culinary Institute, and he raises the bar for neighborhood pizza places with his restaurant. Sit down in one of the booths running along the side of the restaurant and start your meal off with the Brie en Croute appetizer, brie wrapped in puff pastry and served with a roasted garlic puree. When you’re ready for an entree, choose a fresh salad, a classic sandwich or just go for the fresh from the oven pizza. Build your own from a selection of toppings or choose a specialty pizza, such as the Sicilian, topped with roasted chicken, roasted bell peppers, onions and pesto sauce. 9431 E. 22nd St., Suite 137 • Tucson 520.546.1402 • www.bzpizza.com


central Kazoku Sushi Open less than a year, Kazoku Sushi has already gained a regular following. The restaurant offers fresh sushi in a friendly and comfortable atmosphere. The restaurant also offers a variety of noodle and dinner options as well as lunch specials, but what you can’t miss are their special sushi rolls. For a spicy kick, try the Fireball, a roll stuffed with extra spicy tuna, cream cheese, avocado, cucumber and topped with tempura flakes, eel sauce and chili sauce. Other notable rolls include the Mt. Halla, albacore rolled with white onion, avocado, spicy mayo, masago and green chili pepper or the “Y,” with tamago, fried sweet potato, cucumber, spicy mayo and masago. 4210 E. Speedway Blvd. • Tucson 520.777.6249

C. I. Chu’s Mongolian BBQ Design your meal exactly to your specifications at C. I. Chu’s Mongolian BBQ. Walk through a buffet line and choose from a variety of ingredients—meats, vegetables, white or brown rice, flour or whole wheat noodles and seasonings—and watch as the chef prepares your dish right in front of you. Fast, healthy and reasonably priced, C. I. Chu’s is a fresh dining experience. Don’t forget to enjoy your meal with a piece of the restaurant’s signature sesame bread, made daily and grilled on a flat-top skillet. The restaurant is open 11 a.m.–9 p.m., seven days a week. C.I. Chu’s second location is on Tucson’s east side. 4540 E. Broadway Blvd. • Tucson • 520.881.4798 7039 E. Tanque Verde Road • Tucson • 520.886.8619

Feast When you’re looking to add a little adventure to your dining menu, head to Feast, located off Speedway Boulevard between Columbus Boulevard and Alvernon Way. Owner Doug Levy opened the restaurant in May 2001 as a gourmet take-out concept, but the place has since evolved into a full-scale restaurant. The menu changes every month here, and the dishes cross the food spectrum, with an emphasis on out-of-the-ordinary ingredients. Don’t be surprised if you find a rabbit dish or a plate of sunchokes on this menu. The restaurant will move to a new location in the fall. 4122 E. Speedway Blvd. • Tucson 520.326.9363 • www.eatatfeast.com 10

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profiles

opa!

the fun expands By Ellen Ranta

When customers enter the door at My Big Fat Greek Restaurant, they are greeted by an enthusiastic staff, upbeat Greek music, live dancing, and maybe even the sound of broken plates in the background. With a new location in Tucson slated to open the first or second week of May, the traditional Greek dining experience will now be more readily available to diners on the Northwest side of town. “The new restaurant will be the largest full-service Greek restaurant in the state of Arizona,” said Ryan Field, Owner of My Big Fat Greek Restaurant. The new My Big Fat Greek will be on the northwest corner of Ina Road and La Cholla Boulevard at the Foothills Mall, in what used to be El Paso Barbeque Company. This new location will replace the one at 95 W. River Road. Seven months ago, My Big Fat Greek also opened a new spot in Sierra Vista, and Field said he is happy with the success his restaurant has seen and is excited to be expanding despite the tough economy. “We have definitely been doing well across the board,” he said. “People are more and more accepting of Greek food because it is healthy and it tastes good.” The new location will have the same lively atmosphere as all the others, with belly dancing and live music. It also has a good-sized bar, Field said, so it will play host to a great happy hour everyday from 3 p.m.–6 p.m. There will be plenty of special events and promotions for the grand opening, Field said. He encourages guests to come check out the new spot and enjoy the “great food and fun atmosphere.” My Big Fat Greek’s newest location, 7265 N. La Cholla Blvd., will open daily at 11 a.m. for lunch and dinner. 7131 E. Broadway Blvd. • Tucson • 520.722.6000 4177 E. Highway 90 • Sierra Vista • 520.459.1306 Coming soon: 7265 N. La Cholla Blvd. • Tucson www.mybigfatgreekrestaurant.net

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from the kitchen

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sizzle

spice

Foruz Alireza, AliBaba Restaurant’s master chef, serves up a menu full of delicious Persian and Lebanese dishes.

AliBaba Restaurant probably catches the eye of more than a few passing drivers with its big, hard-to-miss store banner on the northeast corner of Speedway Boulevard and Tucson Boulevard. But the exterior can’t even hint at the deliciousness of the dishes within, all prepared by Foruz Alireza, known to friends and co-workers as Ali, AliBaba’s primary chef. Ali hails from Turkey, where he learned to cook at the age of 12. The first dish he ever learned to cook was Tas kebabı, a Turkish dish with beef and vegetables cooked in butter. After earning a bachelor's degree in interior design, he found himself working chef jobs and gradually leaning away from his original career plans. He came to the United States, Ali said, about two years ago, and took this job in September 2009. New owner Nader Attar wanted to spice up the menu with some new dishes, and Ali’s talent for Lebanese and Persian food was exactly what he wanted. At the start of the day, Ali comes into AliBaba and sets to work making food for the day’s customers. He works quickly, preparing a typical kebab in six to seven minutes. Everything has to be fresh, naturally. “All my marinades, all my vegetables—everything is fresh,” Ali said. Every morning, Ali prepares about 24 pounds of falafel. Then the first customers start to trickle through the door. By day's end, that 24 pounds has usually dwindled down to nothing—a sign of the food's universal popularity. “Everyone likes falafel and hummus,” Ali noted. Of the people who come through AliBaba’s door every day, Ali estimates that about 50 percent are looking for something vegetarian. AliBaba’s menu has a host of vegetarian options, 14

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By Justyn Dillingham

from eggplant borani to okra stew to a variety of delicious salads, topped with a special dressing made by the owner’s daughter. There are also appetizers like lebni—creamy condensed yogurt topped with dry mint and olive oil—and the six grape leaves stuffed with lentils, parsley and rice. Ali said his best dish is the rack of lamb, served with hummus. He also recommends the joojeh kebab—a marinated breast of chicken skewered and charbroiled—and the Chef ’s Kebab Plate, which combines three kebabs: ground beef, chicken and filet mignon. All of AliBaba’s marinades are made with saffron, a spice made from the dried stigmas of the saffron crocus. It’s an expensive but inimitable flavor that adds a distinctive note to many of AliBaba’s dishes, including the ice cream. Ali prepares a fresh batch of ice cream two to three times a week, mixing saffron and pistachio with vanilla, milk and other ingredients and then refrigerating it, mixing it and finally letting it freeze overnight before serving. He also mixes up smoothies—in flavors ranging from pineapple to mulberry juice—and brews batch after batch of hot Turkish coffee. Crowds at AliBaba are steady throughout the week, but Ali said the restaurant is extra-packed Friday and Saturday evenings, when a belly dancer comes to entertain the customers. As hard as Ali works, he often finds himself in the restaurant even on his days off. The restaurant’s staff feels more like a family than a staff, he said, with everyone pitching in during busy hours to help out. “It's a friendly atmosphere,” he said with a smile. “If I have a day off, I'm in here.”

2545 E. Speedway Blvd. • Tucson 520.319.2559 • www.alibabatucson.com


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from the kitchen

breaking

BARRIERS Fusion Wasabi’s Sonny Chu embraces challenges and adventures.

Names can be funny, especially restaurant names. Sometimes they’re a reflection of ownership. Others can indicate mood, or perhaps what a diner can expect to find on the menu. For Sonny Chu, Owner and Chef of Fusion Wasabi, embracing a name has provided one of the greatest challenges of his life. “I have no comfort zone, no standard dish I prefer to make,” said Sonny, standing behind the sushi bar at Fusion Wasabi, the restaurant that has featured Sonny’s creative and daring menu choices for almost six years now. “I think when you get comfortable, you allow yourself to become lazy and settle in. I want to constantly be breaking down the barriers put around me. (People) think I’m a subdued sushi chef? Watch me play with fire on the teppanyaki grill.” And the same is true in reverse. Sonny himself is a fusion of very different worlds—a creative sushi chef one moment, a dramatic teppanyaki showman the next. A white dry erase board behind the sushi bar features the latest sushi specials he’s created from daily experimentation. A Korean spicy sashimi combo here, a scallop covered Pearl Roll there, each just another few days of brainstorming.

In fact, the entire menu reflects Sonny’s adventurous side. The Orange Chicken, for instance, came simply from a late night craving. “I came home with food one night, and my wife and family agreed that they would’ve rather had orange chicken. The next day I came in and for a week straight I experimented with batter and sauces until I found the blend I liked.” It’s been on the menu ever since. This is the most obvious recurring pattern in Sonny’s life: identify a challenge, and then attack it relentlessly. As a young man he traveled a lot, spending years in California and Hawaii before moving to Tucson. He would arrive somewhere new, find someone who had mastered something he wanted to learn, and take in as much as he could. Food was always his favorite pursuit, but it definitely wasn’t the only one. Food just happened to be the one thing that kept sneaking back into his life. “I used to be a young, single guy, working a job or two just to stay busy, and I’d spend all my money eating at the best restaurants, trying crazy dishes and seeing what was out there. I tasted certain foods and decided I had to understand how to produce those flavors.” Sonny smiled fondly as he remembered the old days. “That was when I really fell in love with fish too.” The truth is he always enjoyed seafood, but it was the fresh fish of the Pacific that changed Sonny’s palate for good. To this day, his favorite food both to prepare and to eat is raw fish. White fish, such as halibut and sea bass, top Sonny’s personal menu. “White fish generally has a crisp, clean taste. The flavor is not so heavy that it drowns out the texture and freshness of the fish. That’s why I have to use fresh fish. It’s the difference between good sushi and all-you-can-eat sushi.” This is why Fusion Wasabi has fish flown in and then taken directly to Sonny, who along with his fellow chefs prepares and stores everything their own way. “I don’t like too many outside influences affecting my ingredients. I want the freshest cuts, the best vegetables, the perfect sears. It’s important to get all the pieces right, so the final product is perfect.” Sonny laughed at the thought of listing the responsibilities he takes on at Fusion Wasabi. His attention to detail, along with his


drive to be the best at everything, makes it so that his hands are in everything. Just a few short weeks ago, it was Sonny himself standing alongside the health inspector, explaining methods of storage and cleaning at the restaurant. “He handed me that A certificate, and it’s just like seeing a customer’s eyes widen at the first taste of a new creation. Those are victories; those are the moments I know I'm great at what I do.” Through all his time at work, Sonny has one word running through his mind: Fusion. The name of the restaurant, the name of the style he has developed. His favorite ingredient, garlic, is true to this. A sushi and teppanyaki chef whose must-have ingredient seems more appropriate with a good tomato sauce and breadsticks? It speaks to Sonny’s willingness to go outside the box. “Many people associate garlic with an overpowering odor and taste, but when it’s used correctly, it brings out the best flavor. Average diners associate garlic with Italian cooking, but it can enhance a dish from almost any culinary background.” Many of the dishes Sonny has created are meant to further embody the idea of fusion. Different rolls feature combinations of Asian, Hispanic and Caribbean flavors, and some rolls are simply unique. Sonny’s Fusion Wasabi Special Roll is a marriage of freshwater eel, crisp cucumber and fresh avocado and strawberries on top. While he admitted it was probably his signature dish, Sonny pointed to concept as a better signature than the food. A customer told him one day that he’d never eat sushi with fruit. Sonny decided to change his mind, and within a week, he had his special. In fact many rolls are named for the customer who got Sonny into creative mode. “I love it (when customers give me ideas). I’m challenging myself every day; it’s even better when my customers challenge me.” Fusion Wasabi is open from 11 a.m.– 2 p.m. Monday through Friday for lunch, and 5 p.m.–10 p.m. Monday through Thursday, 5 p.m.–11 p.m. on Friday, 4:30 p.m.–11 p.m. on Saturday, and 5 p.m.–9:30 p.m. on Sunday for dinner. 250 S. Craycroft Road, Suite 100 • Tucson 520.747.0228 Arizona Gourmet Living

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love tamales

from the kitchen

for the

of

Tucson Tamale owner Todd Martin’s journey from office exective to corn artist.

By Ellen Ranta

Arizona Gourmet Living (AZGL) chats with Tucson Tamale owner Todd Martin (TM) about becoming a tamale expert. AZGL: What sparked your interest in cooking and food? TM: I've been cooking since I was a kid and always loved the creative aspects of it. AZGL: How did you become a chef? TM: On-the-job experience. I started as a sandwich maker in a pub and over the years worked my way through line cooking to being the chef at my own catering business in Denver. AZGL: What is your favorite food to eat? To make? TM: I love cheese. Any kind, every kind of cheese. I love cooking anything, but for a simple meal at home I like making pasta. AZGL: What is your signature dish at Tucson Tamale? TM: We only make tamales so all of our tamales are our 'signature' dish. AZGL: How would you describe your cooking style or cooking philosophy? TM: Being a lover of food my whole life and cooking since I can remember, I’m always on the lookout for new experiences and certainly learning new techniques, processes, recipes and flavors. So 14 years ago when my wife (she was my girlfriend at the time) said, “We’re going over to my parents’ tomorrow morning to make tamales,” I was excited. We arrived at 18

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8 a.m. to an incredible sight: five bushels of corn, 25 pounds of freshly roasted green chilis, 18 friends and family, and five cases of beer. After a full 10-hour day of making tamales I was in love. I was already in love with Sherry, now I was in love with making tamales. There’s an earthiness to making tamales. Like when you plant your garden, you till the soil with your hands and nothing feels better then the damp soil sifting through your fingers. When making tamales there’s nothing like the feel of freshly prepared masa being gently patted onto the smooth side of a corn husk. As you roll it you are in awe of the beauty you just created. It’s hard work but the rewards are well worth it. AZGL: What prompted you to open a restaurant? TM: In my restaurant journeys I found many a delicious green corn tamale but little else to satisfy my craving for a really, really good tamale. So I did what so many others do, you make it yourself. Getting inspiration from my need for something out of the ordinary I started making my own. Friends and family would come over and rave about the incredible tamales. They wanted some to take home but we hardly ever had leftovers. I have over 25 different tamales in my ‘portfolio’ (my online nickname is cornartist—look for me on Twitter) and am always trying new things. In early 2008 I made the decision to leave my executive position at a Fortune 500 company to make my tamales for everyone. On Nov. 21, 2008 the Tucson Tamale Company opened its doors and the rave reviews keep coming in. 2545 E. Broadway Blvd. • Tucson 520.305.4760 • www.tucsontamalecompany.com


The Beverage House “In the wine world, we’re unique,” said Jay Bye, Corporate Director of Fine Wines, “because we have quality wines, at affordable prices that add ‘style’ to your wine cellar.” Bye encourages attending the Friday Night Wine Tasting (4 p.m.–6 p.m.). Bye’s personal choices are poured with accompanying Tasting Notes and a 20 percent discount on the featured wines. Visit the website for details. 8660 E. Broadway Blvd. • Tucson • 520.296.9933 6250 N. Oracle Road • Tucson • 520.219.6424 www.beveragehouse.net

It’s A Grind Located in Plaza Antigua on River Road and Campbell Avenue, It’s A Grind Coffee House can provide that perfect pick-me-up in a cup. Choose from varietal coffees, rich espresso, blended drinks, smoothies and flavored teas. The eclectic coffee shop features modern jazz and comfortable seating. 4205 N. Campbell Ave • Tucson 520.326.1981 • www.itsagrind.com

Mina’s Thai The restaurant offers Monsoon Valley Wines, produced from the grapes of the floating vineyards of Siam Winery. The Monsoon Valley Red, a medium-bodied wine, is recommended for red curries and meat dishes. The Monsoon Valley White with its citrus aromas complements steamed and grilled seafood dishes as well as salads and pad Thai noodles. 5575 E. River Road, #141B • Tucson 520.299.0453

La Madrina Pizzeria La Madrina serves up the best traditional New York-style pizza in Tucson, along with pasta and sandwiches. Check out The Supreme, featuring sausage, pepperoni, green bell peppers, onions, mushrooms and black olives. Monday through Thursday, 11 a.m.–8:30 p.m., Friday and Saturday, 11 a.m.–9 p.m., and Sunday, noon–8 p.m. 7872 N. Oracle Road • Tucson 520.742.2111 • www.lamadrinapizza.com Arizona Gourmet Living

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culinary cocktails

culinary

cocktails

When it comes to cocktails, Matt Firth just might be able to change your mind about what you think you know and like. Before I met Firth, a principal in Market Restaurant Group, I thought I didn’t like mojitos. However, after trying his kumquat mojito, I was sold. Pretty good for a guy who never had even a sip of alcohol until college. Firth is the drive behind the culinary cocktails at Harvest Restaurant, and he’s bringing the concept to The Grill at Hacienda del Sol Resort with a new specialty cocktails menu. He traces his mixology roots back to his time as a college student at Northern Arizona University. His dad, Tom Firth, also of Market Restaurant Group, owned his first restaurant in Flagstaff, called Buster’s. The restaurant, said Firth, is famous for a drink called Buster’s Bowl, a fish bowl of a drink that was made with several different liquors and required two people to order one drink. Firth asked his dad for the Buster Bowl recipe, 20

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By Carrie Bui

and quickly became the resident bartender among his friends, mixing up Buster Bowls at parties. “As a kid, I always said I would never be in the restaurant business,” said Firth, who studied finance in college. But, perhaps it was unavoidable for a guy who grew up in the restaurant business. After college, Firth worked in Tucson as a loan originator, but didn’t really enjoy the job. “I guess I didn’t really want to go down that path.” While on a beach in Carlsbad, Calif. with his parents, his dad asked him if he wanted to help out the Zona78 on River Road, which was going through a difficult period. He said yes to the Zona78 offer, and Firth said it ended up being “good for them and good for me.” After helping to turn business around at Zona78 River, Firth thought about opening a lounge in Tucson. He traveled to a few large cities, including Los Angeles and Las Vegas, researching lounges and looking for inspiration. That lounge idea didn’t


come to fruition, but his trip helped inspire a greater interest in mixology. In fact, Hacienda del Sol’s culinary cocktail menu includes Peppers!, modeled after the Peppers Delirious cocktail Firth had at the former S Bar in Los Angeles. At the same time the lounge concept fell through, Firth, his father, and their partners in Market Restaurant Group, fatherson pair Rick and Kevin Fink and executive chef Ramiro Scavo, were asked to open a restaurant in Oro Valley. The five opened Harvest Restaurant in November 2008, focusing on seasonal menus that emphasize the use of fresh, local ingredients. Opening Harvest also gave Firth an outlet for his mixology experiments. He said the restaurant was his “first opportunity” to really begin playing around with culinary cocktails. “We made (cocktails) a major focal point of the restaurant,” he said. To do this, they implemented a seasonal cocktail menu. Hacienda del Sol is now reaping the benefits of Firth’s passion for mixology. Firth believes cocktails will be influential in drawing young professionals to the resort. Up till now, the resort has cultivated its vast wine collection, one that has drawn a considerable amount of attention. However, wine, said Firth, is probably a more intimidating option for a younger crowd, both in selection and price. Those who are inexperienced in wine have more difficulty discerning between quality levels. Culinary cocktails will help bridge the age gap, and at the same time introduce a new element to the restaurant. The use of fresh, local ingredients stays true to the Market philosophy. Arizona Gourmet Living

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The culinary cocktail menu at Harvest begins with considering produce that is available fresh and locally, similarly to how the chef considers the seasonal produce offerings for the menu. Firth told his bartenders they are “chefs” behind the bar, and stressed taking their drinks seriously through the use of quality ingredients and striving for consistency. He walked me through how he tests a featured ingredient in multiple drinks, looking for a balanced cocktail to put on the menu. At the time of our meeting, citrus fruits were deep in bloom, and Firth decided to experiment with kumquats, fresh from the trees on Hacienda’s property. He prepared a kumquat marmalade ahead of time, simmering it with simple syrup and water and blending it smooth. He’ll test the kumquat marmalade as a featured ingredient in a variety of popular drinks, including a margarita, a martini, a champagne cocktail, and a simple cocktail as well as the aforementioned mojito. As Firth combines ingredients, measuring carefully, he talks about how the goal of a good culinary cocktail is to create a balance between the flavors. Each drink he makes is an experiment to find the balance, to taste the fresh kumquat, to choose one that catches your attention. He makes a margarita— tequila, sweet and sour mix, kumquat marmalade, shaken—and taste tests it. “I want it to be a balance of all those flavors,” he said. Firth declares the drink just a little too sweet, and tries again, replacing the sweet and sour mix with fresh lemon and lime juices. After both drinks, Firth comments that he could still improve on it, but chooses to move on to the next drink.

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MYER LEMON SOUTHSIDE By Mixologist Matthew Firth Market Restaurant Group 2 ounces Hendricks gin 1 ounce fresh Myer lemon juice 1 ounce honey simple syrup 5 mint leaves 3 drops cocktail bitters ¾ ounce pasteurized egg white Put mint in bottom of a cocktail shaker and crush with the back of a spoon to release essential oils. (Do not muddle or grind; this will result in a bitter flavor of chlorophyll and ground leaves, not the lovely aroma and flavor of the essential oils of the mint.) Add about 5 or 6 ice cubes and remaining ingredients. Shake hard for about 10 seconds. Fill high ball with ice and contents of cocktail shaker. Top with soda water. Garnish with wheel of Myer lemon and mint.

He makes a mojito, muddling fresh mint from Hacienda’s garden and combining it again with the kumquat marmalade, 10 Cane rum and lime juice with a touch of soda at the end. These are classic drinks, and Firth notes that he’s not looking to invent anything, but instead, he wants to be able to give drinks a personal spin. “You want to make it your own way,” he said. The champagne cocktail he mixes is simple, just the champagne and kumquat puree. Firth notes that the kumquat drives the drink forward, and compares it to a mimosa. His next kumquat drink experiment is a martini made with Hendrick’s gin. He also decides to throw in a little ginger and elderflower as he warns, “I don’t know if this is going to be good. This is going to be totally off the cuff.” He pours the drink into a martini glass, comments that it’s strong on the alcohol and that he doesn’t love the ginger. He tries the drink again with no ginger, a little mint, less gin, more elderflower and more kumquat marmalade. The second drink comes out more successfully: “I like that better. It’s definitely more round, and the alcohol doesn’t hit you as much. It has more kumquat, which I like.” To cap off our meeting, Firth prepares Peppers!, his favorite drink. He muddles fresh red bell pepper and jalapeno together, then adds in a few fresh mint leaves. The drink is made with Aviation gin, a small-batch gin from Portland, and he pours it over ice and tops it with soda water. He tastes it first, and declares that it doesn’t have enough of a kick. Jalapenos are tricky, he explains, because you never know how much spice is in it. He muddles jalapenos twice more and adds it to the glass in order to achieve the drink’s spicy finish. Firth garnishes it with a slice of bell pepper and a sprig of mint. Peppers! tastes lightly refreshing—it has a cool start from the bell pepper and gin and finishes with a hint of peppery bite. This demonstration is an example of how Firth and his team crafted the specialty cocktails menu at Hacienda del Sol. The process requires patience and effort, but the results are unique cocktails made with care and attention. These are drinks meant to be sipped slowly, to be savored as you consider their multiple elements. An excellent culinary cocktail is just as satisfying as that glass of aged wine or a gourmet meal.


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on the vine

a wine barbecue

staycation

There are lots of reasons to stay home for vacation this year. Perhaps you would rather put some extra money in your bank account, reduce those credit card balances or just take a year off from losing all that money converting dollars to euros. Even though your heart is screaming for a trip to Europe, are you really going to miss Germany, Italy or France? Maybe. Some folks go to Europe for the sheer beauty of the mountains and their clean, cool smells, others to be near water, whether it is the briny aromas of the Mediterranean, or a refreshing lake or river. And then there is the art and culture. But we also go for the food and the wine, yes, the marvelous wine! Why do European wines taste so much better when we are there? In Europe, we experience wines from small producers who cater to their locale and do not export. There, we do not taste the massproduced, mass-marketed wines that are exported and end up on our supermarket shelves. Unfortunately, when we think of European wines, most of our exposure has been with those supermarket wines. However, we are in luck living here in Tucson. There is a wine shop that caters to European wineries whose philosophy is to make handcrafted, artisan wines with a tiny production. Wine Depot on Grant Road just west of Alvernon Way has an amazing selection of these impossible to find wines. Frank Lietzau, who is originally from Cologne, Germany, is the friendly and informative proprietor 24

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By Jeanne Christie who hand-picks wonderful wines during his trips to Europe. Frank has special relationships with the European wineries who make these lovely wines and is able to acquire them for limited export. You won’t find Frank’s wines anywhere else. They are exclusive to Wine Depot and you. Keeping in mind that we are not going to Europe and are doing a “staycation,” we now know where to find the European wine. So let’s have some barbecues—European/American style. Lakes? Mountains? Staying local, there are so many places to go. A couple of favorites come to mind. My recommendations would be Lake Patagonia, only about an hour south of town and Mount Lemmon, just about an hour up from town. The drive is, in itself, picturesque, lots of mountain vistas, colors and silhouettes as you ride through Arizona hill country, full of lush desert flora and fauna. Once you are there, Lake Patagonia has everything you need, picnic ramadas with barbecue grills, right next to a swimming beach. Trees and wildlife are abundant with whitetail deer, blue herons, hummingbirds and much more. If you want to throw in a fishing line, rent a canoe (or not) and try for bass, bluegill and catfish. This is an idyllic setting with a 265-acre lake that’s 2½ miles long. Ahhhh! Put me in that canoe! Now, let’s think about the food for our lakeside barbecue, herbcrusted chicken thighs, German potato salad and pickled asparagus. The herb-crusted chicken is easy. The night before you


go, liberally coat the chicken pieces with parsley, sage, rosemary, thyme and garlic salt. Allow it to sit overnight in the fridge. When you’re grilling the chicken add a pat of butter on top of the thighs at the very end. German potato salad recipes abound on the Internet, but here is an easy one: cooked, quartered red potatoes (peeled or unpeeled), minced onion, celery seed, minced fresh parsley and mayonnaise. Easy as can be, add a little salt (if needed), pepper and paprika. The pickled asparagus can be picked up at your grocery store. And now for the wine. After consulting with Frank Lietzau at Wine Depot, we decided on two wines. The first is Karl Pfaffman Trocken Riesling in a full liter bottle for $16.99. What a deal! This is a dry Riesling with a medium body and delicious minerality that will match perfectly with the chicken. The second wine chosen has to be the best Chardonnay from Germany I have ever tasted—Weingut Bercher Burkheim Chardonnay Trocken Spätlese 2005 at $49.99. This golden wine has rich, explosive fruit and oak with tangerine and vanilla flavors and a long, lingering finish. Think of it—a wine that will make you think you’re on the Yonne River in Burgundy, France, rather than the Rhein River in Baden, Germany. Baden is the warmest wine region in Germany and they produce some great Pinot Noirs in the area as well as Chardonnay. Next, it is time to head to the mountains, no, not the Alps, but Mount Lemmon. When I am away, my vision of Tucson consists of the Santa Catalina mountain range, Sabino Canyon and Mount Lemmon. My mind wanders to the thought of hiking, nestled in Sabino Canyon with the sound of Bear Creek and a different view at each turn. There is always a feeling of how the Catalinas seem to have outstretched arms, welcoming all and the sight of Mount Lemmon, beckoning. How fortunate we are to have such an incredibly beautiful, multi-faceted, breathtaking mountain of excitement barely an hour away! Spectacular views are awaiting you. Mixed conifers, pines and fir trees provide that wonderful, clean, fresh forest aroma. Lots of picnic grounds up top with tables and barbecue grills. The Alder picnic area is one of my favorites, and we have spent many good hours barbecuing and picnicking there. O.K. We know the place, how about the food? The mountains, having a more rugged feeling, call for beef. I am not talking burgers but something more European. How about Steak Florentine? Easy enough. To add an American touch, let’s include baked potatoes and corn on the cob. For Steak Florentine, you’ll need your butcher to cut a 2-inch thick porterhouse steak. The night before your alpine barbecue, rub the steak well with fresh garlic. Bring along some

extra virgin olive oil and some lemon to sprinkle on your steak after you have grilled it to a perfect rare. Then slice it into ½-inch cuts. Cook the baked potatoes wrapped in aluminum foil in the coals and grill the corn in the husk. Mmmm! My mouth is watering just thinking about this barbecue. It is time to reflect on some great matching wines. Again, Frank at Wine Depot has come to the rescue. Our No.1 choice is Italy’s Demarie Nebbiolo d’Alba 2004 at $30.49, from Piedmont. The Nebbiolo has great concentrated berry fruit with a hint of earthy mushroom and excellent balance and length. We absolutely had to throw in a couple of Bordeaux choices as well. La Croix Chantecaille Grand Cru St. Emilion 2005 is a winner at $44.95; the 2005 vintage produced stellar wines in Bordeaux. La Croix Chantecaille St. Emilion 2005 has a berry and earth bouquet with flavors of cherry, berry, dark chocolate and plum running strongly through the mid-palate. This is an elegant and well-balanced wine with a smooth and lengthy finish. For our last selection, we picked Chateau Relais du Cheval Blanc 2005 at $19.99, with flavors and nuances of cherry, berry, pepper, earth, licorice and spice. What’s not to like at that price? So forget the autobahn and autostrada; who needs Europe when we can have such a good time, barely an hour’s drive away? (Remember to take a designated driver for the ride back down from Mount Lemmon.) Bon appetit! Buono appetito! Guten appetit! Have a great vacation (oops) staycation! Again, many special thanks to my co-conspirator and fellow staycation barbecue buddy, Dan McCoog. Also, many special thanks to Wine Depot’s Frank Lietzau. 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 Wineovations. She can be reached at jeannie-wine-ovations@q.com.

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the finer things

Art at Café 54

Don West - Obsidian Gallery

artistic

IMPRESSION

Tucson’s galleries reflect the soul of an eclectic and creative community. By Justyn Dillingham

Close your eyes and picture Tucson as it might look to a newcomer, or a resident coming home after a trip around the world. What impressions and images would your mind call up? If anything makes Tucson the city it is—besides the cacti, the adobe houses and the indelible whiff of wet creosote bushes in the air after a summer drizzle—it’s our art galleries. Running the gamut from classy to funky, with atmospheres that range from elaborate to casual, our galleries reflect the soul of a city with creativity on its collective mind. Some of these galleries, like the DeGrazia Gallery in the Sun, at 6300 N. Swan Road, which celebrates the life of the late, legendary Southwest artist Ted DeGrazia, are well-known 26

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enough to be familiar to non-residents. But art galleries can be found almost anywhere in town, and they often pop up in rather unexpected places. There’s no better way to get to know Tucson than by stepping inside one of these galleries. If you want to begin your gallery venture by veering as far out of the mainstream as art gets, your first move should be to pay a visit to Dinnerware Artspace. The venerable gallery, now in its 31st year, offers a glimpse of the Tucson art world at its most unorthodox and unpredictable, with exhibitions ranging from performance art to video art. “We try to work with as many artists and groups as we can,”


the finer things

Art at Café 54

said gallery director David Aguirre. “It’s a high-volume activity, because there’s so many artists in Tucson, and of course we want to work with all of them.” Past events have included last spring’s Pollos del Pueblo, an exhibit which featured chicken-themed artwork; Ignite Tucson, an event where people can stand up and speak for five minutes on absolutely anything in the world; and Paperworks, a 2008 exhibit featuring mostly three-dimensional works made out of paper. Aguirre said that Dinnerware provides an artistic space for “career people who don't really consider themselves artists” but still want to express themselves. He said it was heartwarming to see people bring their relatives in to see their artwork on display at a gallery. Dinnerware recently opened at a new location at the Citizens Art Studios, 44 W. Sixth St., which also houses other local galleries, and Aguirre is working on a proposal for the city of Tucson to turn the warehouse into a permanent arts center. While Dinnerware receives public funding from the Arizona Commission on the Arts, it has not been as strongly affected by the slumping economy as many other establishments. “Partly it’s that we’re not based on sales as a commercial gallery is,” Aguirre said. “We’re based more on activity and on human resources. So we’ve been able to thrive. We have ‘people power,’ basically.” If you’re searching for a gallery that spans the art spectrum, head to Jane Hamilton Fine Art, a gallery whose back story is as

Jack Eggman - Jane Hamilton Fine Art

intriguing as its displays. Owner Jane Hamilton went from sitting on the floor of a tepee in New Mexico to running her own art gallery in Tucson’s Catalina foothills. Her story began when she opened Jane Hamilton Fine Art in Bisbee in 1992, and eight years later made the move to Tucson. “I’m one of these people who did something with $400 and four kids,” she said. Collectors from all over the globe have found their way to Jane Hamilton Fine Art, in Plaza Colonial (located at the southwest corner of Skyline and Campbell), the prominent new art and design center of the “four corners” area of the Foothills. On May 8th, 11 a.m.–3.p.m., Pokey Park will be demonstrating (in clay) how she creates her bronze sculptures. If you’ve seen the three large sculptures at the corner of Skyline and Campbell, you have seen her superb finished works. Earlier in the spring the gallery featured George Bodine’s Love of Italy paintings. “I have about 60 artists who represent the traditional, the contemporary, the whimsical and the abstract.” said Hamilton, “Come by and see for yourself!” From Jane Hamilton Fine Art, you can choose to head just a few minutes south to Obsidian Gallery and Obsidian 128. Sometimes one gallery just isn’t enough to contain all the work you want to display. It certainly wasn’t for Monica Prillaman, Owner of Obsidian Gallery, who opened Obsidian 128 next door in October 2009. Arizona Gourmet Living

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Steve and Katia Pflipsen - Obsidian Gallery

Tom Murray - Jane Hamilton Fine Art

Obsidian Gallery focuses on contemporary crafts, while Obsidian 128 features contemporary fine arts and sculpture. Obsidian Gallery is currently featuring the work of Sarah Perkins, a professor at Missouri State University who does enamel work on metal, and local artist Laurel Hansen, who paints. Obsidian 128 is displaying the work of Don West, a mixed-media artist, Joe Hatton’s expressionistic real-world inspired abstract paintings, and the photography of Patricia Carr Morgan, who blends frames from old movies with contemporary photos for a unique effect. Downtown Tucson offers its share of unique galleries, but one of the most original is Café 54, a lunch bistro that provides training for adults recovering from mental illnesses and gives them an opportunity to see their work on display. “The art component was something I had designed into the restaurant space, so that way we would be part of the downtown arts community as well,” said Café 54 Executive Director Mindy Bernstein. Café 54 also provides scholarship funding for these artists, enabling them to preserve their existing artwork and obtain the materials to create new works of art. “So many people recovering from mental illnesses are financially not well endowed as other people,” Bernstein said. “Artists need to have a medium in order to express their gifts.” In addition to providing the artists with the inspiration and support they need to work, the cafe provides the community with a unique and fascinating artistic perspective. “We compartmentalize a lot of our citizens, (in terms of them) being their illness or their disease, rather than being a citizen with a disability,” Bernstein said. To learn more about how to purchase a work you see on display at Café 54, call 520.622.1907. “The work people are coming out with just blows me away,” Bernstein said. “It is so beautiful. It is a gift on so many levels.” If reading about all these galleries has made you want to try 28

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your hand at this art business yourself, you're in luck. Art is often caricatured as something rarified, remote, snooty—something done only by enigmatic, clove-smoking French eccentrics. The perfect antidote to this kind of thinking is to stop by Solar Culture, a gallery where anyone in the world is free to display their art. There are ground rules, of course: You can bring one large piece of art or up to three smaller pieces, and you should bring it in ready-to-be-hung condition—with a strong hanging device attached—on the week of the show opening, Tuesday through Thursday, in the afternoon or evening. Floor standing pieces, or works that sit on a firm base, are also welcome. From there, the sky's the limit. Dinnerware Artspace 44 W. Sixth St. • Tucson www.dinnerwarearts.com Jane Hamilton Fine Art 2890 E. Skyline Drive, Suite 180 • Tucson www.janehamiltonfineart.com 10 a.m.–6 p.m. Monday through Saturday • 10 a.m.–3 p.m. Sunday Obsidian Gallery and Obsidian 128 4320 N. Campbell Ave., Suites 128 & 130 • Tucson 520-577-3598 • www.obsidian-gallery.com 10 a.m.–6 p.m. Monday through Saturday • 10 a.m.–3 p.m. Sunday Café 54 54 East Pennington St. • Tucson www.cafe54.org 11 a.m.–2 p.m., Monday through Friday Solar Culture 31 E. Toole Ave. • Tucson www.solarculture.org Noon–midnight


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revolutionary garden center

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at home

Harlow Gardens has been a fixture in Tucson for 70 years. A third-generation, family-run operation, the store has won local, state and national awards for its beautifully innovative landscaping. For two consecutive years they have been named as one of the only two “revolutionary Garden Centers in the Southwest” by Today’s Garden Center. Harlow Gardens’ landscape designers create spaces that are beautiful and usable, working with you to plan a patio for entertaining, a play area for the kids or a quiet retreat for yourself—your dream made real and touchable. Maybe it’s being voted one of Tucson’s best places to work, or maybe it’s just inherent in the mix, but the store prides itself on making sure its customer service is also the best. Experts cheerfully provide thoughtful answers to your questions. Visit Harlow Gardens and discuss your “At Home” needs with some of their great artists. Cathy Fickhoff Negelspach loves horses and it is reflected in her art. Using driftwood she creates fascinating sculptures, each one unique and full of personality. Illene Hurley’s paintings bring calm and contentment to the viewer. Her paintings can handle the weather, but whether you want to place them inside or out, they will always brighten and invigorate their space. Ross Hartzell is inspired by the Sonoran

Desert to create handmade, unique steel and copper wind sculptures. The sculptures are permanently lubricated and sealed to last a lifetime. Watch the twirling shapes and discover a sense of peace. Karen Palmer loves puzzles and took that love into the world of art and design, creating mosaics of tiny tile, fired in a kiln for unexpected results. If you want to see what Harlow Gardens can do, just tour the town and enjoy some of their projects—The Pioneer Hotel, Pueblo Gardens, Tucson Medical Center, University of Arizona, Davis-Monthan Air Force Base and the Foothills Mall. Not so public, but very much the heart of the business are the 2,000-plus private residences in Tucson and Southern Arizona, that have been designed by Harlow Gardens. Stop by the nursery or the landscape office and give Harlow Gardens a chance to create beauty for you! With over 75 local, state and national awards for landscaping excellence, you simply can’t go wrong. Nursery hours are Monday-Saturday 9 a.m.–5 p.m. and Sunday 10 a.m.–5 p.m. Landscape office hours are MondayFriday 8:30 a.m.–5 p.m. 5620 E. Pima St. • Tucson 520.298.3303 • www.harlowgardens.com Arizona Gourmet Living

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at home

Zócalo

mexican and imported treasures From the moment you see their signature grand mesquite dining tables with stately chairs, dressers and exquisitely carved beds it is apparent that Zócalo is unique. Their expansive showroom is filled with a vast array of quality furniture and home accessories. Authentic chandeliers of all sizes, sconces and candelabras from simple to grand make a significant design statement for any home. Mirrors used as art, and to open up spaces, are everywhere in gold and silver leaf, punched tin, carved wood and iron. If you are looking for talavera and pottery, you will find a large selection of both new and vintage. Zócalo is known to import one of the most extensive collections of ceramic pineapples, from Michoacan, in the Southwest. Milagro-covered hearts, crosses, candlesticks, nichos and picture frames of all sizes invoke divine assistance or gratitude for blessings received. The owners, Robert and Karri, spent three weeks in Southern Mexico this February, in search of unique Mexican treasures. They are appreciative of the recent recognition as the “Best South of the Border” shopping destination bestowed upon 32

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their store by Tucson’s American Society of Interior Designers, and are eager to maintain a level of excellence. They continue to import upholstered furniture, of beautifully embroidered fabric from Oaxaca and Guatemala that will colorfully accent any room. An unparalleled selection of intricate “Day of the Dead” Katrinas, some up to 3 feet tall, make for interesting gifts. Lacquer ware from Olinala, pewter, Amate paintings and intricately painted plates from Guerrero are found throughout the store. They recently procured works from several artists found in the premier reference guide on Mexico’s finest artisans, “Great Masters of Mexican Folk Art.” Many beautiful carved saints, museum-certified religious oil paintings dating from the 18th century and folk art are amongst their varied collection. If you appreciate gallery quality inventory at direct import prices visit Zócalo. Custom orders accommodated. 3016 E. Broadway Blvd. • Tucson 520.320.1236 • www.zocalomexicanimports.com


Preserve the Life of Your Roof Most people do not realize that a flat roof is a two-part system. Felt paper and tar are your water barriers, and white elastomeric is your sun barrier. The sun barrier protects your water barrier from the harmful effects of intense sunlight. Most flat roofers treat a leaking flat roof with elastomeric only, never repairing the water barrier. Randall’s Rubberized Roofing uses rubberized neopreme and a polyester fabric to fully repair any breaks in the water barrier. They then apply a double coat of a top grade elastomeric, enhanced with Titanium Dioxide for extreme reflection of sunlight and therefore heat. Roofs in Tucson, Ariz., generally reach a temperature of around 140 degrees Fahrenheit, but with Randall’s Rubberized Roofing coating, they can reduce this to 100 degrees. The coating is backed by a seven-year, “no-quibble” warranty, is lightweight and incredibly durable. The coating is also green and eco-friendly, with a nine to 10 year expected life span. The entire process is clean, quiet and odorless. 520.419.2144 • www.randallsrubberizedroofing.net

Tune in to La Raza 1210 AM La Raza 1210 AM offers listeners of all ages regional Mexican music from the ‘80s and ‘90s as well as today’s hits, with programming that focuses on local news, sports, politics and more. Listen throughout southern Arizona and northern Sonora. Tune in to La Raza 1210! For upcoming events and more, check their website. 520.889.8904 • www.laraza1210.com Arizona Gourmet Living

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at home

why barbecue?

Although many families find turning to a restaurant cuts the hassle of preparing a meal, others are resorting to outdoor entertainment, in particular to barbecuing, as an economical and fun way to cook a meal that’s easy, quick and worry-free. That it also becomes a forum to host gatherings for family and friends, is just a bonus. “Studies show that people are spending more time at home, based on either necessity or choice,” said Jeffery Sears, CEO of Barbeques Galore, Inc. “Either way, Americans are thinking of ways to enjoy what they have at home rather than spend money on travel and restaurant dining.” “Entertaining outdoors is my ideal form of hosting guests,”

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added Sears, “because my backyard is an extension of my indoor living space. There’s nothing better than bringing family and friends together for great food and fresh air in a safe, intimate environment.” Extending your kitchen and dining room to the backyard patio creates a wonderful gathering place for casual parties. “We find that barbecue-lovers enjoy hosting family and friends in their outdoor living areas with the grill or smoker the center of the event,” said Deidra Darsa, manager, media and public relations for the Virginia-based Hearth, Patio & Barbecue Association (HBPA). Don’t miss the fun! Fire up the charcoal, grab the apron and start grilling!


great barbecue accessories

VACU VIN’S INSTANT MARINATER

KAY DEE DESIGNS’ BARBECUE APRON Kay Dee Designs’ Alert! The Cook is Hot apron is a combination of orange and gold with black printing. The apron ties in the back and features an adjustable neck strap. www.kaydeedesigns.com

The Vacu Vin Instant Marinater uses the vacuum technology of its food savers for marinating meat, vegetables and fish. The vacuum opens up the pores and fibers in the food, allowing a deep and instant marinating. It works in as little as 10 minutes, eliminating hours of advanced preparation, and can be used with any favorite recipe. www.iicbrands.com

GRILLY GOAT BASTING TONGS AND SAUCEPOT SET Sackso Enterprises LLC’s Grilly Goat Grill Set includes deluxe locking tongs with a replaceable basting brush for turning and basting meats and vegetables with a single tool. The tongs have no-slip grip pads for comfort and a scalloped end to firmly grab grilled items without damage. The 16-inch length keeps hands away from flare-ups. The matching saucepot has a 2-cup capacity and includes a cradle for the tongs. The slot-and-tab design keeps the tongs in place over the pot, helping keep the grill clean. Both tongs and pot are made of stainless steel. The brush inserts are silicone. The set includes the tongs, saucepot and an extra basting brush insert. www.grillygoat.com

FUSIONBRANDS FOODLOOP® FLAME Use anywhere you would use string, toothpicks or skewers to hold your food together while cooking on the grill, under the broiler or in any pan on the stove. The foodloop flame is flameproof to 2012°F/1100°C and is made of highest grade of 18/8 stainless steel. It is reusable and dishwasher safe, and it adjusts from 2 inches to 6 inches in diameter. www.fusionbrands.com

WILLIAM BOUNDS GRILL MILL The new Grill Mill from William Bounds can be used for sea salt or peppercorns and features a sophisticated design that will appeal to anyone who loves to grill. Made of durable stainless steel, the straight-sided design, with its textured surface in the middle, makes for easy grabbing while grilling and cooking, allowing you to grip and twist without slipping. Inside, the mill features the exclusive William Bounds stainless steel ceramic milling mechanism that crushes ingredients rather than grinding them. It’s fully adjustable to produce a range of grinds from extra fine to extra coarse. It is available in small, measuring 5 inches tall, and large, measuring 9 inches tall. www.wmboundsltd.com Arizona Gourmet Living

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at home

embellish your home Embellish Home Etc. located at 6761 E. Tanque Verde Road just celebrated their second year in business. What originally started as solely a home décor store has expanded to include a large selection of unique and one-of-akind gift items, as well as jewelry and clothing. Owners Dawn Scully and Kim Samuels love scouring the home furnishings and gift markets to find the perfect gift items and home accessories to bring back to their store. In addition to the special treasures found at their retail store, the owners continue to offer their trademark “Décor to your Door” service. It is a very personalized service that allows them to bring items from the store into your home on a trial basis. Their customers love this service because it allows you to try

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out a variety of home décor items in your home before you purchase. It is often hard to make the right choice when you are shopping because it is difficult to imagine how a particular item might look in your own home. Once you see lamps or artwork in your home compared against other options, it is much easier to determine what piece best suits your home and lifestyle. Their “Décor to your Door” service takes the guesswork out of decorating your home. Stop by or call them today to find out how they can EMBELLISH your home! 6761 E. Tanque Verde Road • Tucson 520.512.5200 • www.embellishhomeetc.com


Local Salon Owner Launches New Hair Care Product Line

By Carrie Bui

Jason Ashkenazi, owner of SOHO Hair Studio, announced the launch of his new hair care line, SOHO Designer Hair Care Products last month. To start the line off, Ashkenazi’s first product release is Bohemian Bombshell, a dual action product designed to enhance curls when used with a diffuser, and achieve volume when sprayed at the hair’s roots and blown dry. Bohemian Bombshell features a blend of jojoba oil and aloe vera. The oil works as a natural hydrant and closely mimics the pH and oils naturally produced by the scalp, and the aloe vera serves as a natural sunscreen to protect hair color from environmental effects, said Ashkenazi. The product retails at $22 and can be purchased at SOHO Hair Studio. Ashkenazi was motivated to create his own hair care product line after researching the products he was using within his salon. He was dissatisfied with the amount of detergents and sulfites found in many hair care products, ingredients that are actually “worse for your scalp and hair color,” he said. SOHO Designer Hair Care Products are made of mostly natural ingredients with a few safe synthetics. The products are detergent-free, sulfite-free and paraben-free. SOHO Designer Hair Care Products was also designed “to leave as small an environmental footprint as possible,” said Ashkenazi. The products are bottled in precycled packaging, which saves bottles from being thrown away, and the bottles are recyclable. SOHO Hair Studio opened last August in the Art & Design building at 6th Street and 6th Avenue. “Hair is pretty practical, but also has a very artistic feel to it,” he said. The studio also shows original artwork from local artists with regularly changing exhibits. SOHO Hair Studio offers a complete array of hair services and is always accepting new clients. 439 N. 6th Ave., Suite 139 • Tucson 520.326.1258 • www.sohohairstudio.com

Jabez Studio Offers Everything You Need For color correction ($55+), weaves, perms, up-dos, relaxers, basic cuts and colors, as well as nail treatments including acrylics ($55) and paraffin ($10), come to Jabez. Jabez also offers full-body waxing ($120+). Open TuesdayFriday, 9 a.m.–6 p.m., Saturday 9 a.m.–4 p.m. 3900 W. Costco Drive, Suite 140 • Tucson 520.297.1831 • www.jabezstudio.com

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body beautiful

Readyfor a Change? L e a r n f ro m Ly d i a Lydia Vasile’s first hair-dressing client was her most demanding. She still remembers the first time she cut hair, and it was her own. She disappeared from her parents’ sight one day when she was a child and shocked her parents by reappearing with short hair. After that, she dreamed of operating a hair salon aboard a luxury airliner. The next haircut she remembers came when she was in the eighth grade, when her hair was cut by a neighbor. “She played with my hair. She didn’t style it–just cut it,” Lydia said. After the cut, the neighbor manipulated Lydia’s hair with her fingers to create a wave in it. “The kids at school noticed right away,” Lydia said. That haircut changed Lydia’s life. The revelation that simple manipulation could change the appearance of both the hair and the person under it inspired her. As time went on, she was more and more drawn to the idea that she had found her adult career. “I said, ‘That’s it. I have to go to school to learn,’” she said. “I have a few memories in hair.”

Plexus Pilates At Plexus Pilates, one of the first things they try to teach new clients is that exercise doesn’t have to be painful to be effective. Plexus offers a variety of programs for almost any budget. “Our mission is to bring pilates to a wider group of people,” said Jamie Scerbo, owner of Plexus. 12130 N. Dove Mountain Blvd. • Marana • 520.745.2837 6761 E. Tanque Verde Road • Tucson • 520.745.2837 Re-opening after expansion Plexus Central • Tucson• 520.745.2837 www.plexuspilates.com

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Her hairdressing career started in Europe and eventually brought her to Tucson and to European Hair by Vasile on East Broadway at Kolb Road, where Lydia specializes in hairstyles that work with a woman’s age, hair type and lifestyle. A good haircut, a brighter color, or a new style can make as much difference to how a woman feels and how other people respond to her as it does to how she looks, Lydia said. “All the time I teach my customers that you feel good, you look good,” she said. “When you’re ready for change, we can do it…. I want you to look good.” The salon is open Monday-Saturday 9 a.m. – 6 p.m. 6923 E. Broadway Blvd. • Tucson http://emol.org/vasile

Super Savings at Select Fitness Beat the heat and get ready for summer! Select Fitness, the Foothills’ Premier Personal Training Studio is offering indoor group circuit classes and personal training sessions at reduced prices. Get in shape and save money. Call Select Fitness today to get started on your summer body right now. 5501 N. Swan Road, Suite 150 • Tucson 520.299.1350 • www.selectfitness.com


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body beautiful

Be Pampered at Sun Mist Tan! Sun Mist’s premiere tanning boutique offers a natural, flawless mist-on tan that’s UV free, giving you that perfect tan every time. The spa provides a wide range of services and treatments designed to pamper you from head to toe. From a deep-cleansing, ultrahydrating, or antiaging facial to a marvelous massage— restore your energy at Sun Mist Tan. 7189 E. Tanque Verde Road Tucson • 520.885.6478 www.sunmisttan.com

Bert Seelman’s Performance Fitness Systems For a private workout with personal guidance, Bert Seelman, Owner of Performance Fitness Systems, can tailor a workout and health program for any individual over the phone. He also has a variety of videos on YouTube to assist in long-distance training. Seelman focuses on teaching clients why they are doing what they are doing. 520.327.2929 • www.resultsareproof.com

Hairspraz One-Stop Beauty Hairspraz offers everything you need. Stop by the salon for hair coloring, highlighting, perms, cuts and great styles. Hairspraz also offers manicures, pedicures and full body waxing. Annabelle, Debbie, Erika and Ginnie will serve you with a smile. Call for appointments. 9425 E. Golf Links Road • Tucson • 520.290.8112

Discover Your Style at Chez Josef Chez Josef specializes in personalized hair care. The salon offers a no-charge evaluation so a prospective client can meet stylists, talk about options for styling, color, length, etc. The salon offers creative and unique jewelry from local artists. Chez Josef is a great place to discover your own beauty style! 3010 E. Broadway Blvd. • Tucson 520.327.5711

water for a Beautiful Body Bountiful Beauty Options Belle Chic offers head-to-toe services with a commitment to luxury, quality and class. Services range from haircuts to occasion styles, basic massage to heated stone massages, herbal body wraps, manicures, nail art, facials and other beauty services. The boutique carries jewelry and clothing in unique styles. The salon is open Tuesday – Saturday, 9 a.m.–6 p.m. and Mondays, 10 a.m.–4 p.m. 6691 N. Thornydale Road (near Costco) • Tucson 520.544.7788 • www.bellechicsalon.com 40

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The human body is over 70 percent water so drinking plenty of pure, healthy water is a great thing to do. Culligan is an industry leader in the most technologically advanced, state-of-the-art water filtration products available. You can’t beat Culligan. If your aim is to keep your body beautiful, Culligan is better water, pure and simple. 1230 S. Campbell Ave. • Tucson 520.792.9700 www.oasish2o.com/delivery


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relaxing staycations By Karrie Welborn


Miraval Arizona

Westin La Paloma

Miraval Arizona

escape ‘n explore

About five years ago a Canadian comedy called Corner Gas used the word “staycation” when one of the characters in the sitcom pretended to be on a vacation but was in fact camping in the backyard and sending postcards to friends, as if from exotic places. At first just a funny word, it became a part of the hospitality world as the economy slipped down and funds for “real” vacations were tight. By July of 2009 the word was listed in Merriam-Webster Collegiate Dictionary as one of 100 new words included in the 11th updated print edition as well as online. The official dictionary definition is “a vacation spent at home or nearby.”

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Desert Diamond Casinos, Hotel and Entertainment According to Treena Parvello, Director of Marketing and Public Relations at Desert Diamond Casino, the staycation concept has become quite popular, particularly during Arizona’s hot summer months as Arizonans can take advantage of special packages to escape the heat. Visit any one of the three Desert Diamond Casinos and enjoy the gourmet dining, casino gaming and live entertainment. For an extended staycation at a first-class resort, visit the Desert Diamond Casino & Hotel in Tucson where there are a variety of packages from the Playcation to the It Pays to Live in Arizona discount. The Arizona discount is valid Sunday through Thursday. Advance reservations are required. Show your state of Arizona drivers license or identification at check-in and receive a 10 percent discount. Also available are a Raising the Steaks package which includes a deluxe room and a $50 food credit at The Steakhouse and the Life’s a Buffet package, which includes a deluxe room and two meals at The Buffet. Best of all, the Desert Diamond Casino Hotel is a taxfree establishment! Save more than 12.5 percent by staycationing at the Desert Diamond. Parvello said she believed the staycation is a concept that will not fade as the economy improves. She added, “The consumer has had a taste for this kind of offer and its packages, and thus the expectation for this type of opportunity will remain.” Desert Diamond Casinos are located in Sahuarita, Tucson and Why. Be sure to check the website for more promotions and packages!

The Doubletree Hotel Tucson at Reid Park Right in the center of Tucson, minutes away from the airport and equally close to downtown is The Doubletree Hotel Tucson at Reid Park, an excellent place for a staycation. Who wouldn’t love this 14-acre facility with its oasis in the desert feel and great customer service. When you check in, you receive freshbaked welcoming cookies, a delicious way to begin your visit! Sue Lemon, Director of Sales and Marketing at The Doubletree, defines staycation as, “The ability to be a tourist in your own hometown, offering more vacation time and less expenses.” Lemon added that the guest demographics range from single guests who book a room and then read by the pool, to families who come for a weekend, visit the zoo or drive to Old Tucson, to the retired guests visiting during the week. The Doubletree is a tremendous draw here in the Old Pueblo. Don’t miss the summer packages! The Freedom Fest for the 4th of July, which includes tickets to a concert, fireworks, welcome beverages and Sunday brunch is a favorite. Another favorite is the massage package. With three restaurants, Cactus Rose Steak House with patio fireside dining, the Javelina Cantina, and the Lobby Bar, you will always have the right choice for your mood. During your stay at the Doubletree you can take in the Carnival of Illusion show, cross the street to the public tennis courts or stay on campus for a massage or a trip to the pool to swim some laps. Enjoy your time away from work with a staycation at The Doubletree at Reid Park!

7350 S. Nogales Highway • Tucson 520.294.7777 • www.desertdiamondcasino.com

445 South Alvernon Way • Tucson 520.881.4200 • www.dtreidpark.com

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escape ‘n explore

Miraval Arizona If you’re in the mood for a holistic stay away from home, Miraval Arizona is the place to go. Alisha Mahon, Director of Public Relations explains, “As a destination retreat, Miraval offers an experience that meets every guest where they are and delivers the personalized experience that they want and need the most. A Miraval experience can calm stressed minds, relieve exhausted bodies, console grieving hearts, break negative behavior patterns, excite the senses, and generally prepares the human spirit for a more magnificent life.” Mahon defines the staycation concept as something that initially exploded into the hospitality scene as a result of the economic downturn. She believes that the concept is now so mainstream it will not disappear once the economy improves. “Consumers,” she said, “are discovering experiences right in their own backyards.” Arizona residents can receive special rates at Miraval Arizona from June 1 through Aug. 31 by calling 800.232.3969 and mentioning the code: LOCAL. Guests must be Arizona residents. Miraval is a dynamic place where continuous innovation and new activities, services and experiences are always in the mix. Dragon Yoga and Partner Yoga are new this spring, joining activities such as hiking, fitness training, horseback riding, meditation, an evening photography walk and wellness counseling. Enjoy Miraval’s award-winning healthy cuisine with three gourmet meals daily, unlimited snacks, evening hors d’oeuvres and nonalcoholic beverages including smoothies, fresh juices, coffees and teas. Miraval offers a multiplicity of activities for mind and body— and if all you want to do is relax in a luxurious room, or sunbathe by one of the four pools, you can do that too.

Westin La Paloma Resort and Spa If where to have a luxurious and beautiful resort experience is the question, the Westin La Paloma is the answer. The Westin is located on 250 acres in the foothills of the Santa Catalina mountains, a jewel in a golden setting. The Westin has seven pools, a waterslide and great dining. In particular is AZUL, Westin’s newest restaurant. (Read more about this fabulous restaurant in the Dining Through Tucson article on page 6.) Bill Petrella, General Manager of the Westin La Paloma, defines staycation as “a local or regional ‘getaway’ so you can enjoy a spectacular vacation in your own backyard.” The Westin offers several packages for Arizona residents using local radio spots and a direct mail promotion. If a family staycation is in the works, remember Westin’s Kids’ Club. There is a kids-only pool and best of all, the longest resort waterslide in Arizona, the Slidewinder. It’s 177 feet long! For those who choose not to slide, enjoy the sun next to one of the five swimming pools. If a non-water activity is what you prefer, don’t miss the beautiful 27-hole Jack Nicklaus Signature golf course, the tennis courts and the workout room. But if your real desire is to be pampered, visit the Westin’s Elizabeth Arden Red Door Spa. Whether you come for a weekend staycation or just stop by the restaurants for an evening of fine dining, the Westin is an elegant way to relax, refresh and unwind. Speaking of unwinding, don’t miss the daily “Unwind,” a Westin Evening RitualSM with local cuisine and wine tastings, along with live regional entertainment. For a staycation or a vacation, visit Westin La Paloma, you won’t be disappointed.

5000 E. Via Estancia Miraval • Tucson 520.825.4975 • www.miravalresorts.com

3800 E. Sunrise Drive • Tucson 520.742.6000 • www.westinlapalomaresort.com Arizona Gourmet Living

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events calendar May 6-9 Sonoita Quarter Horse Show Sonoita Fairgrounds Come check out the oldest quarter horse show in the nation. For more information and for details about the show, visit the website. www.sonoitafairgrounds.com

May 26–September 25 Summer Music Series J Bar Live music combines with drinks and the culinary delights of Chef Janos Wilder at J Bar this summer. The music plays Wednesdays and Thursdays, May through August, and Fridays and Saturdays in September. www.janos.com

May 29–31 Wyatt E arp Days Tombstone For a weekend back in time, head to Tombstone for Wyatt Earp Days, an annual event with staged gunfights in the street, a chili cook-off, street entertainment and an 1880s fashion show. www.tombstone.org

June 5 Meet Me Downtown 5K Night Run & Walk Downtown Tucson Join the Southern Arizona Roadrunners as they help revitalize downtown and raise money for the Tucson Children’s Museum. The event includes live music, a film at the Fox Theatre and free food from 10 restaurants for the runners. www.azroadrunners.org

June 5-Aug 1 Joe Deal, West & West: Reimagining the Great Plains Center for Creative Photography at The University of Arizona. Come view Kansas native Joe Deal's new series of black and white photographs which focuses on the Great Plains. www.creativephotography.org

June 14-15, 17-20, 21, 27-28 Rum & Coke Arizona Repertory Theatre The University of Arizona’s theater program presents this comedy about the Bay of Pigs, one of the most infamous political events in American history. The play contains adult language and themes. Purchase tickets online, in person, by fax or by phone. www.arizona.tix.com

Permanent Exhibition The Pottery Project Arizona State Museum Come view over 20,000 Southwest Indian ceramics which span 2,000 years and include pieces from the Hohokam, Mogollon and Ancestral Pueblo. www.statemuseum.arizona.edu/exhibits/pproj

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May 8-9 & 15-16 Queen Creek Peach Festival Schnepf Farms Visit the Peach Festival and enjoy hay rides through organic peach orchards. Pick your own peaches, watch celebrity chef demonstrations, or do crafts. For more information visit the farm's website. www.schnepffarms.com

Every Thursday Cinema La Placita La Placita Village plaza Watch a classic movie in a beautiful plaza setting every Thursday evening this summer at 7:30 p.m. Enjoy a movie under the stars, and all-you-can-eat popcorn. Suggested donation of $3. www.cinemalaplacita.com

June 20 Father’s Day BBQ at Reid Park Zoo Reid Park Zoo Bring your dad to the zoo for a BBQ dinner, BBQ demonstrations, power tool exhibitions and live entertainment. The kids can have dad help them make a wood craft, or get painting. Dads even get a chance to win a new grill. For more information visit the zoo’s website. www.tucsonzoo.org


calendar

AZGL’s calendar of events, exhibits and things to do in Southern Arizona this season. Follow @AZGL on Twitter or become a Facebook fan to discover even more. May 19 19th Annual Flavors of Phoenix 2010 Westin Kierland Resort & Spa in Phoenix Come have a five-course dinner with 30 of Arizona's top chefs. Each chef has their own table and all food preparation is done right in front of guests. Learn tips from the experts. Proceeds benefit the American Liver Foundation. www.liverfoundation.org/chapters/arizona

Every 3rd Saturday, summer only Night Wings Pima Air & Space Museum Come enjoy 300 aircraft and learn about aviation history. Take part in a walking tour of the indoor hangars, hands-on activities, space food tastings, air-rocket building lessons and more, all at night! The event is open from 5 p.m. until 9 p.m. Members and children under 12 get in for free. Adult admission is $10. www.pimaair.org

May 21-23 Bisbee Gem and Mineral Show Queen Mine Tour in Bisbee Admire gems and minerals from all over the world at great prices. For more information visit the website. www.queenminetour.com

June 5 10th Annual Family Farm Day Tolmachoff Farms in Glendale Visit the farm for children’s activities, train rides, corn husking, a watermelon eating contest and crafts. There will also be food samples. For hours and admission prices visit the website. www.tolmachoff-farms.com

June 6 Introduction to Reptiles of the Tucson Area Colossal Cave Mountain Park Join Ed Moll of the Tucson Herpetological Society to learn about reptiles. Watch a slide show, and satisfy your curiosity during the question and answer session. Presentations are at 2 p.m. and 4 p.m. Expect live critters at both presentations! www.colossalcave.com

July 4 “A” Mountain Fireworks To celebrate Independence Day, watch the “A” Mountain fireworks show, a Tucson tradition. For a great view, grab a spot early on top of one of the downtown parking garages, or in the Tucson Convention Center area. Fireworks begin at 9 p.m. www.ci.tucson.az.us

July 31-August 1 HarvestFest Sonoita Vineyards Celebrate the upcoming harvest with a grape-stomping contest, winery tours and tastings, wagon ride and live music at this 25-acre vineyard. www.sonoitavineyards.com

June 10-July 27 Native American Children's Art Exhibition Tohono Chul Park In celebration of the park’s 25th anniversary, bring the kids out to enjoy works of art made by Native Americans. For more information, or for hours of operation, visit the website. www.tohonochulpark.org

Every Tuesday Hacienda del Sol Free Wine Tasting The Grill at Hacienda del Sol Guest Ranch Resort Every Tuesday evening during this summerlong event, wine aficionados and novices alike are welcome to come sample a select wine off of The Grill's 2,000-plus wine list. Different wines and featured wineries each week. This event is free of charge. www.haciendadelsol.com/dining/

August 4-August 8 Southwest Wings Birding and Nature Festival Sierra Vista This annual festival features guided and selfguided tours, exhibits and programs about Southern Arizona birds and butterflies at this Sierra Vista conference. www.swwings.org

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great recipes of Arizona CUBAN SEA BASS By Sous Chef Keith Martin Cafe 54 • Tucson 4 6-ounce filets Corvina or other sustainable firm-fleshed white fish* Juice of one lime 2 Tbsp olive oil Salt and pepper Lime wedges and cilantro for garnish Prepare salsa (see below.) Mix lime juice, oil, salt and pepper together and brush on fish. Allow to marinate for 20 minutes or so while preparing plantain chips. For Salsa 1 small can black beans 1 small red onion, finely diced 1 clove garlic, minced ¼ cup chopped cilantro 1 jalapeno, minced (may substitute either milder or hotter pepper to taste) Juice of one lime Salt and pepper to taste Mix all ingredients together and allow to rest in refrigerator for at least 4 hours to allow flavors to marry. For Plantain Chips 1 medium green plantain Juice of one lime squeezed into a bowl of salted water Peanut or canola oil for frying Salt and pepper Slice peeled plantain into ½-inch thick slices and soak for 10 minutes in salted lime water. Heat ¼ inch of oil to 325-350°F. Dry soaked plantain slices on paper towels and fry 5 minutes a side until cooked through. Remove slices to drain on paper towels while heating oil up to 375°F. Flatten fried slices with the bottom of a bowl or mug to ¼inch thick and return to hot oil for a few seconds until golden and crisp. Remove to drain on paper towels and sprinkle with salt and pepper while still hot. Grill or pan fry fish 2-3 minutes a side or until desired doneness. Place 2-3 plantain chips on plate and place a piece of fish on the chips. Top with salsa and garnish with a few lime wedges and a sprig of cilantro. * Please consult www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw _recommendations.aspx for fish recommendations.

POMODORO By Chef Scott Brayer Vero Amore • Tucson 2 or 3 fresh ripe tomatoes 1 tsp fine chopped garlic 4-5 fresh basil leaves 1 ⁄8 tsp salt Sprinkle of black pepper 2 tsp extra virgin olive oil 1 loaf French baguette Chop tomatoes in ½- to ¾-inch cubes. Julienne basil into 1⁄8-inch thin strips. In a mixing bowl, toss all ingredients well and chill for one hour. Just before serving, slice the baguette on a bias into 1-inch thick slices. Spread on a sheet pan and toast for 3 minutes at 450°F or until lightly brown. While still warm, top with cold Pomodoro and serve. Serves 4-6. 48

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MOUSSAKA By Chef Nikos Panousos Fronimo’s • Tucson 2 eggplants (can substitute with zucchini) 2 ½ pounds potatoes Salt For Meat Mixture 2 pounds ground beef (browned and drained) 2 onions (chopped fine in processor) ½ tsp chopped garlic 1 10-ounce can tomato puree 2 cups crushed tomatoes (canned or fresh) 1 tsp Italian seasoning Dash of cinnamon Salt and freshly ground pepper to taste ½ cup grated Parmesan cheese For Béchamel Sauce ¼ cup butter 4 cups hot milk ½ cup flour Salt and freshly ground pepper to taste Dash of nutmeg 2 eggs, separated ½ cup grated Parmesan cheese Remove ½ inch of peel lengthwise from the eggplants, leaving ½ inch between the strips. Cut into thick slices, lengthwise, sprinkle with salt and let stand between two heavy plates while making the meat mixture and béchamel sauce (this allows the eggplant to sweat out any bitterness). In a large skillet, brown beef and drain off excess oil. Place onions in processor and chop fine. Add tomatoes in processor with puree and seasonings. Pour tomato mixture into separate pan and sauté at low heat for about 15 minutes. Add to browned beef and stir well. Sprinkle cheese into mixture and stir again. Let cool. Using paper toweling, pat the moisture off the eggplant slices and place them on the oven broiler pan rack, brush with olive oil and brown under the broiler. Turn, brush again and brown other side (slices should be tender). Remove from oven. Peel potatoes and slice about ¼-inch thick. Fry in deep fryer (or skillet with plenty of oil) until soft. In a large saucepan, melt the ¼ cup of butter over low heat. Add flour slowly until it forms a smooth, golden roux. Remove from heat and gradually stir in the 4 cups of hot milk. Return the pan to the heat and cook, stirring the sauce until it is thick and smooth (patience is a virtue here). Add salt and pepper to taste, and then the nutmeg. Next, in a medium bowl, beat the egg whites until stiff and add the yolks and Parmesan cheese. Add a few tablespoons of the hot sauce, then stir the entire egg mixture into the sauce, and stirring constantly, cook over very low heat for about 2 minutes. Grease an oven-proof baking pan (9" x 13"). Cover the bottom with layers as follows, sprinkling each layer liberally with cheese: potatoes, eggplant, meat sauce and potatoes. Pour the béchamel sauce over the top of it all, sprinkle grated cheese and parsley on top, and place in a 350° oven for 45-55 minutes, or until top is a golden brown. Remove from oven and allow to cool at least 10-15 minutes before cutting. Serves 10-12.


great recipes of Arizona

SANCOCHO VALLUNO

BLUEBERRY SHORTCAKES

By Ruby Tenorio Cilantro • Tucson A typical Colombian dish from Valle del Cauca.

Cactus Rose Steakhouse at Doubletree Hotel Reid Park • Tucson

10 sprigs of cilantro 1 whole green onion 2 chicken bouillon cubes 1 Tbsp salt 1 tsp minced garlic 2 free-range hens or chicken, cut in serving pieces. 3 peeled green plantains, halved lengthwise and cut into 1½" pieces 2 pounds peeled yucca, quartered lengthwise and into 2" pieces 6 medium potatoes, peeled and halved lengthwise 1 whole yellow corn cut into four or six pieces In a large stockpot, bring 3½ quarts of water to a boil. Add the chopped cilantro, green onion, garlic, salt and bouillon cubes; cover and let simmer for 15 minutes. Add the hen or chicken, cover and simmer for 45 minutes. If using chicken, remove the pieces from the pot; if using hens, just keep simmering in the sancocho. Add the potatoes, plantains and yucca, and cook for 45 minutes more. Serve each bowl of sancocho with a teaspoon of minced cilantro in the center. To each plate, add 1 chicken piece, a couple of yucca pieces, a potato half, some plantain pieces, ½ cup of rice, salad or sweet plantains.

ALOO GOBHI (potato and cauliflower) By Chef Saurabh Sareen Saffron • Tucson 50 grams potatoes 450 grams gobi (cauliflower florets) 2 Tbsp oil 1 tsp cumin seeds 1 chopped green chili 1 tsp coriander paste 1 tsp cumin paste ¼ tsp chili powder ½ tsp turmeric paste 1 tsp chopped coriander leaves Salt to taste Parboil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further minute. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetables are tender. Garnish the Aloo Gobhi with coriander and serve with tomato and onion salad and pickle.

For Biscuits 2 cups sifted all-purpose flour 1 Tbsp baking powder, sifted ¾ tsp salt 3 Tbsp sugar, more for glaze 1 Tbsp lemon zest ½ tsp nutmeg 4 Tbsp (2 ounces) butter cut into small pieces 1 cup buttermilk, more for glaze For Blueberries 4 cups blueberry puree 2 cups blueberries Zest of 1 lemon Touch of nutmeg Lemon juice, sugar to taste For Cream 1 cup heavy cream 1 cup Devon cream 2 Tbsp sugar 1 tsp vanilla extract Mix butter with flour, salt, lemon zest, nutmeg, and sugar, add buttermilk and let dough set for 10 minutes. Cut dough into 2-inch circles, ½ inch wide, place on cookie sheet, add buttermilk and dust sugar on top of each biscuit and bake at 375 degrees for 20 minutes. Heat blueberry puree gently. Add seasonings. For cream, whip heavy cream, sugar and vanilla extract to soft peaks and mix in Devon cream. Add blueberry per order inside each biscuit and top with whipped cream. Yields 6 biscuits.

CHICKEN KARAAGE (Japanese fried chicken) By Chef/Owner Jun Arai Ginza Sushi • Tucson 1 pound boneless chicken thighs cut in bite-size pieces 1 Tbsp ground fresh ginger ⅓ cup soy sauce ¼ cup sake 1 tsp pepper 1 tsp salt Mix all ingredients in a bowl and let marinate 36 to 48 hours. Coat each piece with potato starch and deep fry.

CHICAGO-STYLE HOT DOG By Owner Chris O’Hara Chicago Fast Food • Tucson 1 Vienna hot dog 1 steamed Vienna poppy seed bun 1 bead of yellow mustard 1 Tbsp chopped onions 1 Tbsp green relish 1 Tbsp pickle spear 2 tomato wedges 2 sport peppers sprinkle of celery salt Boil water for Vienna hot dog then steam for ten minutes. Put hot dog in the bun, then put 1 bead of mustard to the length of hot dog. Add relish and onions. Place tomato wedges on the relish and a sport pepper on onions, then place pickle spear in the middle and sprinkle with celery salt. Arizona Gourmet Living

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ARIZONA GOURMET LIVING

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Arizona Gourmet Living • Spring 2010  

Arizona Gourmet Living • Spring 2010