Arizona Gourmet Living • Holiday 2008

C2 ARIZONA GOURMET LIVING FALL 2008

2 ARIZONA GOURMET LIVING HOLIDAY 2008

ContentsHoliday 2008

NEWS & NOTES

MEALS OF THE SEASONChef Greg Zanotti of The Grill at Hacienda Del Solcrafts intentional dishes, while Dominic Moreno,chef at On A Roll Sushi Bar Restaurant puts a twiston traditional cuisine.

PROFILESTaste cuisines of Le Delice with a healthy Frenchflair and get a new, stylish haircut at VasiléEuropean Hair Salon. Then relax at Sonoran Bed &Breakfast, and experience the vast variety ofBeverage House’s fine wines.

CHEFS SPEAKThe downtown kitchen of EnotecA Pizzeria Wine Barserves up innovative dishes by Chef Kate Wheat,while Papagayo’s Chef Maria Jose Mazon continuesto spread traditional flavors through her authenticMexican meals.

ON THE VINE

BODY BEAUTIFUL

FULL-FILLING EATSTis the season for fun and food! Restaurants aroundtown agree that lighter eating during the holidayseason doesn’t mean eating less. Take their wordsfor it, alternative dish selections with healthieringredients will leave you feeling good and full.

INDULGE, SPOIL YOURSELFEscape seasonal stressors to relax and rejuvenateyour inner and outer self. Select salons, spas, andbarber shops offer their beautifying tips to help youlook and feel good.

DESIGN WITHIN REACHWanting to add a touch of flair to your home? Creativedesigners around town recommend quick tips thatmake redesigning and remodeling easy.

ATTRACTIVE SPECIALSDelight in the Old Pueblo’s culinary community andenjoy a great selection of holiday specials and events.

HOLIDAY GIFT GUIDEStuff your stockings with these gourmet goodies.

GREAT RECIPES OF ARIZONAON THE COVER: Seared Muscovy Duck breast with vanilla-scentedsweet potatoes and a chestnut puree, and assorted vegetables atThe Grill, Hacienda Del Sol | Photo by Alex Landeen

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HOLIDAY 2008 ARIZONA GOURMET LIVING 3

Lee M. Oser, Jr.

EDITOR-IN-CHIEF

Nate Searing

MANAGING EDITOR

Jenna Crisostomo

Karrie Welborn

ASSOCIATE EDITORS

Jeanne Christie

WINE EDITOR

Valerie Wilson

ART DIRECTOR

Yasmine Brown

GRAPHIC DESIGNER

Alex Landeen

Yvonne Manglona

Johnny Wyatt

CONTRIBUTORS

Peter S. Oser

VICE PRESIDENT AND PUBLISHER

Martin Ezrre

ADVERTISING SALES DIRECTOR

Enrico Cecchi

EUROPEAN ADVERTISING SALES

Kim Forrester

ADMINISTRATIVE MANAGER

Tara Neal

CIRCULATION MANAGER

ARIZONA GOURMET LIVING is published four

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Que Paso at Zocalo?The owners of Zocalo spent three weeks in southern Mexico thisautumn, in search of unique Mexican treasures. They found whatthey were looking for in original folk art, glazed ceramicpineapples, exquisite hand-embroidered furniture in brightcolors, antique saints, carved statuary, talavera, hand forgedironwork, pewter, intricate katrinas, and a vast array of newchandeliers, sconces, and candelabras.

They purchased beautiful hand beaded jewelry from Chiapasand silver from Taxco in a myriad of designs that are available forthe holiday season. Robert and Karri Stuart are also excited tointroduce their clientele to the most finely carved and finishedfurniture that has yet to come out of Mexico. Holiday gifts andaccessories include intricate punched tin ornaments, angels andcandle holders from Oaxacaand hand-painted ceramicornaments by renownedTonala artist Jimon.Whimsical straw decorationsadd an organic touch toyour holiday decor. Alsoavailable is a wide variety ofcandles to decorate andcreate ambience for anycasa. If you appreciategallery quality inventory atdirect import prices comeand visit Zocalo. Hastaluego amigos!

520.320.1236 | zocalonyc.com

NEWS & NOTESUpgrade Your Windows with Triple Pane Systems Bristol Triple Pane windows have been selected No.1 by “today'senvironment” on the Discovery Channel. These windows are themost energy efficient windowson the market today, andTriple Pane Systems are soconfident that they will saveyou a minimum of at least47 percent on your utilities,that they back it witha manufacturers guarantee!Triple Pane Systems is proudto be the exclusive distributorof this window in Arizona.

This is the only windowthat comes with a securityguarantee, so you and your family can really feel safe in yourhome. So if you are thinking of replacing your windows or doors,call Triple Pane Systems today for your free in-home estimate.

520.790.7487 | www.triplepanesystems.com

A Special Thanks From Jabez Hair & Nail Studio On behalf of Jabez Hair & Nail Studio, we would like to thank those ofyou who participated, for your generous donations and sponsorship toour yearly golf tournament, Swing for South Tucson. Your contributionsmade it possible for us to aide the John Valenzuela Youth Center. Thiscenter is located in the heart of South Tucson.

Since its inception in March of 2007, the ladies of Jabez Hair& Nail Studio have always believed in aiding the community. In2008 we have made the normally “Ordinary,” “Extraordinary” formany families. This is only possible because of thoughtfulcontributions from people like you.

In 2009, we plan to continue helping local communities asmuch as possible with upcoming events. As you know, the costof helping low income families does not go away. We hope foryour continued support in the future.Once again thank you for your generous donation.

Sincerely, The ladies of Jabez Hair & Nail Studio

520.297.1831 | www.jabezstudio.com

Westward Look Resort’sRenovation Nears CompletionAs the first resort in Southern Arizona, Westward Look Resorthas undergone a $10 million renovation project, which updatedthe main lobby, guest rooms, meeting spaces, fitness center,pools, Lookout Bar & Grille and Gold Room restaurant.Renovations are nearing the finish, with completion this fall.

To date, guest room renovations are nearly complete. SanDiego-based Design Line Interiors led the resort’s interior designefforts. The color scheme draws inspiration from naturalelements like the lush desert landscape and warm Arizonasunshine. The colors include rich golds and creams with darkwood accents and natural slate countertops.

Westward Look’s signature restaurant, The Gold Room, offersunexpected combinations of flavors that take diners on a culinaryjourney. The décor has been updated by incorporating new colorsand fabrics, among other touches. Remodeling of the resort’smeeting and convention spaces are complete.

The new design of the resort’s main ballroom, the 4,000-square-foot Catalina Ballroom, highlights dramatic high ceilingsand a grand entrance. Accents include white wainscoting withchocolate accents, wall sconces and new chandeliers. The secondlargest ballroom, the Sonoran Ballroom, also features newrenovations that incorporate the new color palette and design.

The redesign of the resort’s main lobby includes historicalfeatures such as wing-back chairs and natural wood floors toemulate the Vigas Room, the resort’s original living room datingback to the early 1900s.

www.westwardlook.com


NEWS & NOTESA Tucson First:Jewish Cook-Off andFood Festival You don’t have to be Jewish to enjoy greaterTucson’s first annual Jewish Cook-Off andFood Festival.

The festival is a nonprofitfundraiser, sponsored by CongregationOr Chadash, with additional proceedsgoing to the Community Food Bank andother participating synagogues andchurches.

Events will be held from noon to 5 P.M.on Sunday, Nov. 9 at the Brandi FentonMemorial Park. The entire afternoon willfeature free entertainment, including an old-time Klezmer band, a steel-drum band, rockband, singers and lots more, as well as afree children’s activity area.

Who doesn’t enjoy food like brisket,cheesecake, blintzes (crepes), and nineother universally popular dishes, availablefor purchase in low-priced tasting or full-sized portions, created and prepared byTucson’s leading chefs? If you think youmake the best brisket, chopped liver,rugelah, or any of nine other dishes, win ablue ribbon and bragging rights byentering your own recipe and sample for ablind judging by Tucson’s leading chefsand food critics.

A partial list of participatingrestaurants include: 5th Street Deli, BeyondBread, elle, Hacienda del Sol, Jonathan’sCork, Motzi, Pastiche, Ristaurante Italia,Shlomo & Vito’s, Sabra, Zona 78, Kingfisher,and BlueFin.

Festival admission is $2 and attendeesunder 12 enter for free. Complementaryparking is also available. For moreinformation, contact Diane Kerrihard.

520.237.7790 | [email protected]


NEWS & NOTESAs Eclectic as Pizza Can GetHealthy and organic, unique and traditional, fresh and deliciousmenu choices at your place or theirs—that's the meaningof Eclectic.

Eclectic Pizza is famous for outstanding taste and qualityfoods and appreciated for their dedication to your health,happiness, and wellness. They offer organic beers, wines, saladsappetizers, and pizza. Eclectic Pizza also offer Tucson’s firstgluten-free pizza menu.

During the busy holiday season, they provide a cozy placewhere you can relax and let them take care of dinner for you,whether you’d like to stay a while or take it with you. Or if youprefer it, they can bring dinner to your door.

520.886.0484 | www.eclecticpizza.com

Obsidian Gallery to HoldOrnament ExhibitionDuring the holidays, Obsidian Gallery will feature an exhibit called“Ornament.” Artists have been invited to submit work that is theirinterpretation on that theme. Obsidian will show ceramics, drawings,paintings, jewelry, photography, and glass.

Participating artists include Rameen Ahmed, Aimee Baker, JudeClarke, Valerie Galloway, Laurel Hansen, Judith Hoyt, Dottie Larson,Brooke Molla, George Penaloza, James Prillaman, Cindy Sumner,Beata Wehr, and Maureen Zappellini. The exhibition will run from Nov.22 through Jan. 10, with an artists’ reception on Saturday, Nov. 22,from 6 to 9 P.M.

520.577.3598 | www.obsidian-gallery.com

Historic Hubbell Trading Centerto House ArtifactsLegendary Indian Trader Lorenzo Hubbell established his firsttrading post in Ganado, Ariz., north of Winslow in 1878. As hisenterprise grew, a distribution center was built on the main streetin Winslow, Ariz., on what would become The Mother Road, Route66 with access to the Santa Fe Railroad tracks at the rear of theproperty. That center was bustling with activity as rugs and otherNative American merchandise were purchased from Indian artists.This historic building, known formerly as The Hubbell Trading Postin Winslow, is experiencing a rebirth with a dynamic exhibit—ATribute to Tribes & Traders.

The new exhibit will tell the story of the impact andconnection this historic building had on the Native Americans andthe citizens of neighboring communities. Artifacts of the Hopi,Navajo, Zuni, and Anasazi will be displayed as well as mercantileequipment that was used by the Hubbell employees. The originalsafe and freight scales used for weighing wool and othercommodities will be in the exhibit.

The Winslow Hubbell facility will also be home to Winslow'snew Chamber of Commerce and Visitor Center. The Exhibit andVisitor Center is scheduled to open in late 2008. The building islisted on the National Historic Registry. For more informationcontact Bob Hall, CEO of the Winslow Chamber of Commerce.

928.289.2434 | [email protected]

Tucson’s Hottest New RestaurantGears Up for FallJust when you thought Tucson’s great fall specials were over,jaxKITCHEN owners Brian and Sandy Metzger introduced “Halfoff Wine Sundays.” Beginning Oct. 5, every one of the over 40carefully selected bottles of wine are offered for half price everySunday through the end of the year. This is a great opportunityto try premium wines like the top rated 2005 Ehlers “Estate”Cabernet Sauvignon from Napa Valley (regularly $50) at veryexceptional prices. The Metzgers and their well trained wait staffare happy to help their guests select a great wine to pair withtheir food selections. They also recommend you ask aboutspecial, “reserve” wines that may not be on the list.

In other news, jaxKITCHEN Executive Chef Addam Buzzalinihas made some exciting seasonal updates to the menu includinga Creamy Potato and Leek Soup, served with Crispy Prosciuttoand Snipped Chives ($6) Roasted Goat Cheese “dip” served withOlive Oil Poached Roma Tomatoes and Fresh Herbs ($8), andmore. An elegant version of the comfort food classic, the BriocheGrilled Cheese with house-made bread, Heirloom Tomato and afresh Blue Crab Salad ($12), is among the delicious new entrées.

To view the complete menu, visit the Web site, and forinformation on “Half off Wine Sundays,” visit jaxKITCHEN at7286 N. Oracle Rd. Hours of operation are Tuesday throughSunday for dinner at 5 P.M. and closed Mondays. Reservationsare suggested as the intimate restaurant has limited seating.Call Jax for more information.

520.219-1235 | www.jaxkitchen.com


NEWS & NOTESLuna Bella Italian Cuisine andCatering Now OpenChef Steven Schultz is pleased toannounce the opening of a newrestaurant. His new concept, Luna BellaItalian Cuisine and Catering, featuresNorthern and Central Italian fare,specializing in exquisitely preparedpastas, grilled meats, and fish. The newrestaurant offers a specialty drink andmartini bar, extensive wine list,exhibition kitchen, live entertainment,patio seating, and private dining.

The full menu for the restaurant andcatering department is available online. Ifyou have any questions please call LunaBella Italian Cuisine and Catering. Theywould love to hear from you!

520.325.3895 | www.lunabellarestaurant.com

Tis The Season to Shop for Year-Round GiftsTis The Season is a year-round gift andholiday store. Opened at Broadway Villagein September 2003, Tis The Season movedto their new location at Swan and Sunrise inthe Safeway Shopping Center May 2008.Year-round items in-store include Meri Meriand Patience Brewster greeting cards, giftsfor baby, wedding, birthday, anniversary,garden, home décor, hostess, Mother’s day,and graduation; hard to find retired Fitz andFloyd pieces are available as well.

Tis The Season has the largest varietyof Mark Robert’s Fairies and Elves, andDepartment 56 Krinkles in the state. Duringthe holiday season, see their fabulousselection of unique Halloween decorations;their beautiful fall and winter wreaths, andtheir lovely, different-themed Christmastrees. Tis The Season carries Larkspur Lanecollectibles, and during the Christmasseason, Limited Edition “Katherine’s” Santa’s,as well as the largest array of Southwesternornaments throughout the year.

Stop by to see Tis The Season’swonderful gifts!

520.326.6646


NEWS & NOTESLocal Farmers’ Market at St. Philip’s Plaza Celebrates a DecadeThe Farmers’ Market at St. Philip’s Plaza celebrated 10 yearson Oct. 12. Ten years ago, Tucson’s first neighborhood FarmersMarket opened in the St. Philip’s Plaza with six farmers whowere willing to try this new experiment. Two hundred curiousshoppers came to see what was happening under the MarketTents. This year, the Market celebrates its 10th anniversary, withnearly 50 vendors, a year-round season, and more than 3,000weekly shoppers. The Tucson Farmers’ Market has becomeone of the largest Farmers’ Markets in Southwestern Arizonaand has a regional reputation for the number of local farmersit supports, its high quality farm products, the diversity of localproducts on hand, its strong integrity, outstanding localfestivals, and special events. The Tucson Farmers’ Market hasput down roots with the profound place it holds in the hearts ofthe Tucson community and food shoppers across the Santa CruzValley. The Tucson Farmers’ Market will feature over 40 of theirvery own farmers, bakeries, and vendors from Tucson andsurrounding areas.

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

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

Experience Ginza Sushi & Izakaya Style DiningCome and experience the most popular dining style in Japan:Izakaya! Ginza Sushi presents live music on Fridays, featuring BruceStoller playing Shakuhashi (Japanese bamboo flute) from 6 to 9 P.M.

Ginza Sushi has a full sushi bar with a perfect combination oftraditional and innovative dishes created by chef and owner Jun Arai.Located at Ventana Plaza, 5425 N. Kolb Rd., Suite 115, Ginza Sushioffers a rare and unique dining experience!

520.529.8877

Angels, Saints, and SantosArriving at Galeria La SirenaGaleria La Sirena welcomes its annual showdedicated to paintings and other worksfeaturing angels, saints, and santos, openingNov. 7 from 5 to 7:30 P.M. This year’sselection includes beautiful colonialreproductions from Peru, as well ascontemporary images from favorite artists inMexico. Galeria La Sirena’s surprise angel is alocal artist whose late uncle was a well-knownartist in Mexico City. They’ve made especiallysure to have pieces which will fit anyone’s holiday shopping budget! Tastytreats for the opening include angel wings and clouds for them to rest on.You’ll have to come to the opening to find out what these treats are!Galeria La Sirena’s last opening’s Guatemalan ripe plantain/mango dipwas so popular, they’ll have it for the angels, too—ask for the recipe!

520.319.1262

Le Delice Gains New Executive ChefKnown for their decadent pastries and original French cuisine, LeDelice has added a new Executive Chef, John Turi, to their one-of-a-kind restaurant.

Starting yet another professional culinary position at LeDelice in October, native New Yorker Turi, graduated from PeterKump’s New York Cooking School in 1991, after which he workedat some renowned restaurants such as Le Celebrite.

Before immersing himself in the culinary world, Turi touredas a musician. And though his tours have ended, he now coupleshis culinary talents with being a record producer and asongwriter. He’s written songs for Cindy Lauper, and the filmsThe Goonies and 200 Cigarettes.

Calling Arizona home since 1994, prior to Le Delice somepositions he’s held around town include executive chef at The TackRoom, a private chef, and worker at Manning House Banquets.

520.290.9714

Add a Unique, Innovative Touchto Your Home or BusinessOpening in August, Unique Innovation Tile & Design, LLC is a brand newtile store. The founder of the company has 10 years experience in settingand design tile layouts, and is now applying these skills to UniqueInnovation Tile & Design.

Unique Innovation Tile & Design has all your tile needs and is inone location. They carry ceramic, porcelain, slate, travertine, granite,glass tile, wood floors, and much more. What makes them differentfrom other tile stores is that if you are unable to come to the store,they are more than willing—and able—to bring samples to yourhome, and/or place of business; this way, you get a chance to lookat the tile under your own lighting and surrounded by your personaldécor, gaining a better idea of how it looks in your home or business.

By the end of the year, UniqueInnovation Tile & Design is going todisplay concrete counter tops andbathroom bowls—which a lot ofcompanies do not carry. They alsohave a list of licensed andunlicensed contractors for you tochoose from.

With a friendly business andone-of-a-kind products, letUnique Innovation Tile & Designhelp you!520.624.1700


NEWS & NOTESCaldwell Jewelers’ New Rings DazzleCaldwell Jewelers is now featuringBenchmark Bridal and Wedding rings.Benchmark provided quality products in14 karat gold, 18 karat gold andplatinum. Many rings are now availablein titanium and tungsten. All diamondsand gemstones are precision set and allrings have a lifetime warranty.

All custom design and repairs areperformed on the premises by Caldwell’sMaster Goldsmith. Visit Caldwell Jewelersand have your jewelry cleaned andchecked while browsing the diamondrings, sapphire pendants, ruby earringsand multi-gemstone bracelets.

Caldwell Jewelers has beenproviding fine jewelry and services since1979, priding themselves on quality andprofessionalism.

520.742.3687 | www.caldwelljewelers.net

Broadway-On-The-GoComes to ArizonaPart-time Arizona resident and New YorkCity actress Gail Bell brought her newtheater project, Broadway-on-the-Go, tothe Phoenix and Scottsdale area for thefirst time-ever on Oct. 19 and 21, whenshe featured the 3rd Act of Neil Simon’s“The Last of the Red Hot Lovers.”

Broadway-on-the-Go allows forinstant theater by performing live theaterwith minimalist sets and maximumentertainment benefits. High quality,artistic expression becomes completelyportable in theory as well as in practice.The series has been dubbed “Pub Plays”because the work is a 25-minute piece ofprogramming used in restaurants andclubs, at happy hours, and as an appetizerto entertain guests before elegant,gourmet dinners—a model which hasfound great success in the Northeast.

Broadway-on-the-Go donates pro-ceeds to local charities. In Arizona,the receiving charity is the LightFoundation, a not-for-profit IRS-approved organization, affiliated with theSedona Intensive. This program helpspeople in crisis to find recovery.

www.broadway-on-the-go.com


NEWS & NOTES

Escape to Amereno’s Little ItalyThe great taste of tradition can still befound here at Amereno’s Little Italy.From Pollo Scarpariello to VitelloAlexandria, and Salsiccia Depreta toFrutti Di Mare, these lavish dishes arenot only filling, but encompass an overallfine-dining experience. Amereno’s alsohas an array of seafood dishes.

A local favorite, Amereno’s LittleItaly reopened in late September afterbeing closed for two years and is nowlocated at 2933 E. Grant Rd. Therestaurant was originally establishedaround 10 years ago on East 22nd Street.Executive Chef Peter Wilkins ofAmereno’s Little Italy has been a part ofthe family for the past decade. Wilkinscontinues to prepare all of Amereno’shomemade traditional dishes from thefreshest and highest quality ingredients.

Purchasing Amereno’s in 2001,Jaqueline Piikkila invites you to enjoyyour holiday meal at Amereno’s LittleItaly! With a romantic, quaint, andreminiscent of Italy atmosphere, coupledwith great food, Amereno’s Little Italy isyour destination—escape!

520.721.1210

Your Resource for Unique,Stylish RugsWalter Gaby’s Rug Resource has been adestination for appealing oriental and arearugs since 1998. Located in the historicshopping center of Broadway Village (builtcirca 1937, designed by architect JosiahJoesler) this rug showroom offers bothunusual one-of-a-kind hand woven rugs aswell as attractive “program” rugs available invarious sizes and color ways.

With a 30-year career dealing in orientalrugs, Walter Gaby continually seeks the bestand most beautiful rugs in traditional,southwestern, and contemporary styles. Theinvitation is yours to accept; stop by Mondaythrough Saturday for a visit! Rug Resource islocated at 3010 E. Broadway Blvd.

520.321.4272


MEALS OF THE SEASON

Housed within Hacienda Del Sol Guest Ranch Resort—surroundedby lush gardens, distinct mountain views, and a welcomingatmosphere—The Grill stands out, not only with its refinedcuisine, but with its extensive wine list.

Showcasing the restaurant’s definition of simplified food andintentional ingredients, Executive Chef Greg Zanotti fills our Meal ofthe Season appetite with two duck-influenced dishes: an entrée ofseared Muscovy Duck breast with vanilla-scented sweet potatoesand a chestnut puree, and Day-boat Scallops (see page 46 forrecipe) wrapped with duck prosciutto atop of a port and fig glacé.

With an open kitchen inviting patrons to partake in thecooking festivities, The Grill’s atmosphere combines serenity andprivacy, coupled with lavish dishes.

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

situate his cooking utensils, pans, and ingredients to begin ourmeal, Zanotti then sharpens his knives and takes a look aroundto make sure he has his essentials to begin.

As three pans line the outermost burners of the massivestovetop, Zanotti takes the duck breast—which is pre-scored andpoached in sea salt water—and places it in one of the pans.“Sear it and get it crisp,” he says. After turning the duck breastover a couple times to distribute crispness evenly, Zanotti thentook the duck and placed it in the oven.

In an adjacent pan, the chestnut puree took its form. Thepuree is a blend of sliced shallots, crushed garlic, milk,chestnuts, and Madeira. After ingredients simmer andcaramelize over heat, they are then pureed smooth, creating aconsistency filled with flavor.

Intentional Creations

For Executive Chef Greg Zanotti of The Grill at Hacienda Del Sol, simplified preparation and presentation

of food solidifies a memorable dining experience.BY JENNA CRISOSTOMO | PHOTOS BY ALEX LANDEEN


MEALS OF THE SEASONReaching for the duck breast in the oven, Zanotti carefully

walks back with the hot pan, takes the duck and sets it on a towelto cool. As a solid aroma filled the air while the duck rested,Zanotti then prepared the third pan for a side of vegetables.

Tossing tomatoes, carrots, and a handful of seasonings—allgrown here in Hacienda Del Sol’s gardens—Zanotti takes time tosay, “The concept, what we go for here at The Grill…it’s not justabout the food; it’s more than the food, it’s about the diningexperience, about something that’s memorable.”

Almost ready to set our plate and begin the appetizer,Zanotti takes pre-roasted and whipped, vanilla-scented sweetpotatoes, and pours the mixture into a cake decorating pouch.After reaching for a large, clean, and round white plate, Zanottithen placed a spoonful of the chestnut puree on the dish and ranthe spoon through the center, curving the utensil across theplate creating a swept design.

Squeezing an oversized dollop of the sweet potatoes in thecenter of the plate, Zanotti took his sharpened knife and slicedthe warm duck breast in diagonal pieces. Placing the crispportions of duck up against the sweet potatoes, he then took theripe, red tomatoes and carrots, garnishing the dish off. “Theplate is symmetric, everything flows, only one garnish,” he says,after taking a step back to look at his dish and make sureeverything on the plate is how it should be. “There’s not onething that you’d want to remove.”

Breaking from his stance, Zanotti picks up another pan andbegins heating the port and fig glacé for our scallops wrappedwith duck prosciutto. And though Zanotti admits that the scallopsare one of The Grill’s plates where “it’s as simple as it gets…a lotof time and effort goes into making something this simple. Ittakes two weeks of curing the duck, and then two weeks ofpressing the duck for the prosciutto,” he says while placing thewrapped scallops on the grill for a few minutes on each side.

Readying a rectangular plate for the scallops to rest on,Zanotti takes the glacé, drizzling the “sweet,” dark-colored sauce onthe plate, creating a stark contrast against the base of the whitedish.

Just as the duck cooled, so did the scallops before beingplaced side by side in the middle of the plate with a garnish offrisée lettuce tossed with a high fruit olive oil and fresh blackpepper. “Combined, we have a salt and savory taste with thescallops and duck, sweet with the glacé, and an added bitter withthe frisee,” says Zanotti.

A favorite amongst patrons and Grill employees, duckinfluenced meals, as well as anything cooked at the restaurant“should be more obvious and simple,” says Zanotti. “We go forvery clean looking plates and everything that we do…it’s simplewith very intentional ingredients on a plate. Some of my favoritedishes in the world consist of six ingredients, including salt andpepper. I think that’s when you’ve really mastered something,when you’ve gotten smarter instead of working harder.”

Working smarter and harder at The Grill for almost fiveyears—nearly two of those years as executive chef—Zanotti madehis way up the culinary chain with only hands-on experience. Atage 20, he worked at the Gold Room at the Westward LookResort, going to school studying drafting at the same time.Zanotti says, “That’s when I sat down and decided this is what Iwanted to do. And from there, it hasn’t been a question.”

Immersing himself in food on and off the clock, callinghimself a “food junkie,” Zanotti says, “I really engulf my life intofood.” He also believes it’s important to take in certain

influences when crafting and creating cuisine. “When cooking, you see the influences, like the

environment around you and not just your restaurant…you seethe stuff you taught yourself, to the scene and the people youwork with, to your city, to the area and demographic,” he adds,“these are all things you try to take into consideration.”

While dishes at The Grill are made with simple, intentionalpurpose and ingredients, there’s no lack in quality or timepreparation, making this tranquil restaurant a perfect spot for anunforgettable meal and experience.

The Grill (Hacienda Del Sol)

5601 N. Hacienda Del Sol Rd. | Tucson

520.529.3500 | www.haciendadelsol.com

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

4 8-ounce Muscovy Duck breasts1⁄2 cup salt4 large Boniato sweet potatoes1⁄2 tsp vanilla extract1⁄2 cup whole butter2 cups shelled chestnuts1⁄2 gallon whole milk1 large shallot1 clove garlic1⁄2 cup Madeira

Start by scoring the fat side of the duck breasts.Boil a 1⁄2 gallon of water with 1⁄2 cup of salt. This isa poaching bath for your duck. When boiling, placeduck in the bath for 10 seconds and remove. Theduck should still be raw. This promotes crispnesswhen searing.

Set aside to cool. Next place your potatoes ona sheet pan and then into the oven for 25 minutesat 350 degrees. Roasting the potatoes brings outthe flavors of their natural sugars. While thepotatoes are roasting, slice the shallot and crushthe garlic with the back of your knife. Sauté themin a small pot until they caramelize, then add themilk and the chestnuts. Simmer for about 15minutes or until the chestnuts are soft. AddMadeira and remove from heat and puree smoothin a blender. Next remove the meat from the insideof the roasted potatoes by slicing them in halflengthwise and scoop out the meat with a spoon.Melt the butter and combine with potato flesh andwhip until smooth. Season with the vanilla, salt,and white pepper. Next season the duck breastswith salt and black pepper and sear in a hot sautépan fat side first. Get a nice crisp and dark brownsear and flip duck in pan, and throw in a 400degree oven for five minutes. Pull duck and let restfor one minute. Slice duck in thin biased slices.Place sliced duck over whipped potato in center ofplate and the sauce spooned around. Serves 4.


MEALS OF THE SEASON

Opened in late September, On A Roll Sushi Bar Restaurant hasalready become one of Tucson’s downtown dining destinations.Designed with a hip and funky flair, On A Roll reinvents thetraditional sushi restaurant with a variety of cuisines and in aninviting setting. Featured in our Meal of the Season, Chef and ownerDominic Moreno displays his love for food and flexibility by craftingKalbi Ribs (Korean ribs) and Jalapeño Poppers—only innovatively.

Taking the time to organize, sanitize, and prepare his stationbefore beginning the meal, Moreno says that Kalbi can be eaten asa lunch item, for dinner, and all year round. “You can’t go wrong withribs,” says Moreno, “and for something that people have been able

to talk about and say ‘you know what, I’ve had Korean barbecue atdifferent places and this is by far something I enjoy.’”

Placing a large silver bowl in front of him filled with Kalbi ribs,Moreno says that washing the ribs is important, “and if there arebones in it, you always want to make sure there are no shards in it.”Washing his hands before handling the ribs, Moreno then takes soysauce, water, red wine, sesame oil, minced garlic, a yellow onion—utilizing a julienne cut—and sugar, mixing all ingredients in with theribs. Moreno says, with Kalbi ribs, “Korean style—we like a lot ofsesame oil.”

Massaging the ribs with his bare hands to ensure adequate

Rolling Out Versatility

For owner and Chef Dominic Moreno of On A Roll Sushi BarRestaurant, eating sushi is not just the newest trend,

but an event—one that’s fun and exciting.

BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA


MEALS ...amounts of all ingredients added, Morenothen puts his marinated creation in thefridge. “When it marinates, it sits, it’s nice,and gets really tender,” he says closing thefridge door. “After marinating, they’re verymarbled looking.”

Moving forward, Moreno starts the grilland chooses the lean pieces to cook. Gentlygrilling the ribs, using tongs to maneuverthe long strips of sweet-smelling barbecue,“because of the sugar added from themarinade, the ribs tend to stick on thegrill,” says Moreno. While flipping the ribs,Moreno then reaches for a pan, and coversthe ribs to help with the cooking—keepingthe heat in and around the ribs, “to helpwith not prolonging the process of cookingthe ribs,” he says.

As he takes a break to watch the meatsizzle right before turning on the wok rangefor a side of veggies, Moreno warns, “Ifyou’re cooking the ribs at your house, andif you don’t keep your grill clean, you canstart a grease fire…be careful.”

Perfecting his Kalbi ribs for almost fiveyears now, Moreno recommends pairing itwith a blackberry jasmine green tea, and hesays the dish has been popular with patronsand at home when cooked at parties. Andthough his ribs are not certified organic, orany of the other products used in therestaurant for meals, “because in what Iuse, it’s not really calling for really highorganics, like organic tomatoes andmushrooms,” he says, but fresh, healthy,and quality products are ideal and alwaysutilized. “We’re going to use shitakimushrooms, we’re going to use ourjalapeños, and onions, carrots andbroccoli…so, we just keep them fresh.”

Keeping it on the healthy side, peanutoil is used for all cooking, even in “my deepfryer,” Moreno admits, “I spend the moneyto use peanut oil. It has a cleaner burn, itscleaner tasting, it’s healthier for you.”

Warming the wok, peanut oil coatingthe wok’s center, Moreno tosses in greenand red bell peppers, shitaki mushrooms,onions, carrots, and green zucchini. Pickingup the wok and stirring the vegetables byflinging them up in the air with a twist of hiswrist—and using his knee to adjust the heatlever of the range—Moreno then adds alittle kick of sake to the vegetables, toppedoff with a pinch of black pepper and salt.

Almost ready to dress our meals’resting spot, Moreno takes a minute toexplain how his wok range works. “Theflame shoots straight up into the air andhits the center of the wok pan,” he says.


MEALS OF THE SEASON

KALBI (KOREAN RIBS) MARINADE

10 pounds Korean short ribs1 cup soy sauce 1 cup water1 cup sugar1⁄4 cup red wine (merlot)1⁄2 cup sesame oil1⁄4 cup garlic, minced1 yellow onion, julienne cut Add citrus or fruit as desired

Mix all ingredients in with Korean ribs.Soak ribs in marinade for 24 hours.Then grill. Serves 10 to 12.

JALAPEÑO POPPERS

2 jalapenos, boiled and cut in half Cream cheeseSpicy tunaFlourTempura batter Sweet soy to taste

Boil jalapeños and cut in half lengthwise. Add cream cheese to the middleof the sliced jalapenos. Add spicy tunaon top of the cream cheese. Coatjalapenos in flour, then dip in tempurabatter and fry only to warm the creamcheese and crisp the batter (you don’tnecessarily want to leave them in thedeep fryer for too long; you want toleave the spicy tuna raw). Top off withsweet soy. Serves 1 to 2.

SPICY TUNA

1 ounce chopped tuna1 Tbsp Siracha1 Tbsp Sambal1 Tbsp chili powder1 tsp sesame oil

Mix all ingredients together and refrigerate. Serves 1 to 2.

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

compartment style platter housing each individual food item in itsown spot—Moreno carefully places the Kalbi ribs in an appealing pileto the left of cucumber salad and a mound of white rice; the veggiesin the compartment row above, in the middle of miso soup and adecorative piece of orange. The orange isn’t necessarily meant toclean the palate, Moreno says, “It’s just a nice after fruit and aftereating the meal, it washes you down, it’s a completion of the meal,it gets the Vitamin C back inside of you as well.”

Learning to cook at a young age, Moreno’s presentation style is“a little bit of everything,” he says. Liking volume and height on aplate and keeping it clean are a few of his vices, but also, he says,“Everything should be eatable, which is great because a lot of thetime, we see plates come back clean…as they should be.”

Readying our Jalapeño Poppers, Moreno says he boilsjalapenos, slices them in half lengthwise, and fills them with creamcheese ahead of time. But as he took some out of the fridge to beginour appetizer, resting them on a cutting board, he then pulled outspicy tuna, spreading an ample amount over the cream cheese.“They’re very spicy, no doubt about it,” he says.

Recommending a beer, such as Blue Moon or Newcastle, to pairwith the poppers, Moreno then coats the poppers with flour and dipsthem into tempura batter. Dropping the poppers in the deep fryer forless than 30 seconds, Moreno says, “We’re not cooking anything,

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

But Jalapeno Poppers with a twist and Kalbi Ribs are only ataste of what On A Roll offers. What sets On A Roll apart from othersushi restaurants in town is “that we’re not one dimensional,” saysMoreno. “We’ve got Kobe burgers, we’ve got Korean dishes, we’vegot Japanese style dishes…We do little things like the JalapenoPoppers that sets us apart, that keeps us on the original side.”

Graduating from Arizona Culinary Institute in Scottsdale,Ariz., in 2003, Moreno decided to return to Tucson and dosomething different. “It would have been very easy to come backand open another Mexican Restaurant,” he says, “but it’s [sushi]the thing to do now.

“Sushi has not become just an idea of food, it’s a talkingpoint, its fun, it’s exciting to go out and do. Sushi has actuallybecome like an event.”

And though On A Roll is a newcomer, watch out as their food,lively and inviting atmosphere continue to take downtown by storm.

“It’s been a fun start,” says Moreno. “The turnout has beengood and a lot of people in the downtown community have comeout and supported us and that’s one of the greater parts ofit…I’m very grateful for that.”

On A Roll Sushi Bar Restaurant

63 E. Congress St. | Tucson

520.622.7655 | www.onarollsushi.com


PROFILES

“I grew up around the culinary world,” says Gregoire Muhlethalerco-owner of Le Delice. “I enjoyed baking when I was a child. Atage 15, I began a three-year apprenticeship in Switzerland. I'vebeen baking ever since.”

How the rich traditions of Old World European bakeries madetheir way to the eastside bakery and restaurant are a uniquestory all their own. Muhlethaler had moved across the globe forunrelated work, but found an intense longing for his familiartreats. “I missed my country's baguettes and croissants. I wantedothers to taste and experience authentic French food—which hasno preservatives.”

Born in 2000, Le Delice is Muhlethaler's familiar reminder ofhome, as well as his desire to bring true, authentic French cafecuisine to Tucsonans. The shoppe offers a complete line of beautifulbreads, handmade pastries, croissants, cheeses, freshly roastedmeats, pâtés and other delights. Additionally, a full menu oftraditional French fare is available for lunch and dinnertime diners.And like the best corner bakeries of Paris, there is also a wonderfulselection of desserts and chocolates that make Le Delice unlikeanything else in the Old Pueblo.

“Customers are particularly attracted to the fine Frenchpastries,” Muhlethaler says. These include chocolate mousse,

raspberry mousse, black forest, chocolate and vanilla éclairs, mochacake, crème brulee and the famous Opera bar, which is a hazelnutcoffee cake layered with butter cream and Ganache. “Our breads—including croissants, chocolate croissants, danish, and thebaguettes—are extremely popular.”

To anchor Le Delice’s French traditions, Muhlethaler relies onthe trusty kitchen expertise of Chef and co-owner Alain Monoury.

Delight in Le Delice:Old World Traditions Come to Tucson with a Healthy French Flair

Greg Muhlethaler and Alain Monoury

Vasilé “Stan” Florea has salon traditions in his DNA. Vasilé is a third-generation stylist, who started working in family salons with hisgrandfather and parents when he was just 13 years old. While hequickly mastered the techniques needed to bring his patron's desiresto life, he also learned that styling means more than just embracinga singular art form.

“Yes, you got to be an artist,” Vasilé says. “But, you have tobe like a psychiatrist too, you have to be able to handle thestress, people come in stressed.”

To that end, Vasilé European Hair Salon is an opportunityfor Vasilé's clientele to relax and escape the stressors of theireveryday lives, and explore all thepossibilities that a gorgeous newhairstyle can have on theirpersonal transformation.

Opened in 1985, Vasilé’s salonis also the workplace of his wife,Lidia, another master stylist whospecializes in up-dos and color.

“She does my hair,” Vasilésays. “She is really a masterat work.”

Vasilé, too, specializes inworld-class color highlights andhaircuts, and also teaches his craftto a variety of pupils here in thestates and abroad in Europe.

Beyond his familial roots, his professional training includes stintsin France, Italy, Germany, and Spain.

To keep the salon's clients coming back and to help you tryout new looks and fashions, Vasilé introduces new hair cutsevery six months, along with new colors and inspirations fromcutting-edge stylists the world over.

Admitting that he specializes and enjoys doing highlightsand haircuts, Vasilé says, with “the haircut, you frame theface; fine and medium hair, the layers and haircut is a lotdifferent.” After framing the face, “then you do detail,” headds, “the volume, the texture…you can’t put one haircut on

different faces; you can do thesame technique but alter itto each face.”

Stocking most of hisshelves with European productsfrom Graham Webb, Vasilécombines these products withhis styling techniques—conceptualizing his nexthairdo—and tops it off with hisown European flair. Butalthough Vasilé crafts a uniquehair style for each client,he says, “Most of people inTucson want natural blonde, notbleach blonde, something

Vasilé European Hair Salon Brings Old World Traditions to Tucson


PROFILES

He and Muhlethaler hand-craft all of themenu's extensive offerings, and constantlyreassess each dish to make sure it holdstrue to its European roots, despiteappearing on plates thousands of milesaway from their spiritual birthplace.

“Honestly, the comment I hear mostis, ‘I haven't had anything this deliciousand authentic since I was in Europe,’”Monoury says. “That sort of response isthe reason we do what we do.”

A native Frenchman that Muhlethalerworked aggressively to bring to Le Delice,Monoury and Muhlethaler work togetherto craft new and exciting menu items andbakery surprises that continually helpintroduce diners to authentic Frenchcuisine while also exploring new tastes.

“Food is one of the greatest pleasuresthat we have in life,” Monoury says.

Delight in the pleasure at Le Delice—it's like Paris but closer!

Le Delice

7245 E. Tanque Verde Rd. | Tucson

520.290.9714 | le-delice.com

healthy.” It's a look that they'vemastered and also one that the salonuses as a foundation for patrons to findtheir own, perfect style.

“I will not stray,” says Libra Aguilar,a loyal patron who has been visitingVasilé for nearly two years. “I love theambiance of this place. I love the warmthin the shop, and my mother and sisternow come here. I know he’s better thanTucson, but if he leaves, I’ll have to findhim, I might just move!”

Aquilar vows to wear wigs if Vasilédecides to retire, but he says, “I’ve gotanother 30 years before retirement!”

Through the end of the year, Vasiléis offering a special discount to all newand returning clients—15 percent off anystyle, haircut, coloring, and products.

“For me it’s a reward if the customeris happy, it doesn’t matter how good youare, if the customer is happy, that’sgood,” Vasilé says. “You wash, you moveand go with your hairstyle.”

For more information, or to findyour perfect style, contact Vasilé.

Vasilé European Hair Salon

6923 E. Broadway Blvd. | Tucson

520.298.4247 | emol.org/vasilé


PROFILES

Located in the heart of the Sonoran Desert, the Sonoran Bed &Breakfast will not only encompass you with a serene atmosphereand ambiance, but with a quality dining experience asChef/owners Michael and Mary Gibson create what they call a“home away from home.”

As the fifth owners of the Sonoran Bed & Breakfast, theGibson’s purchased the establishment in 2004, taking a little overtwo years to renovate the building. Their quaint and comfortable bedand breakfast reopened in June 2007.

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

Designed with an “old world charm,” the bed and breakfastis comprised of four individual suites, each designated with adifferent color door and amenities. The Out of Africa suite, oryellow door, is decorated with giraffes and elephants, emitting aSerengeti feel; the Paris suite, or purple door, will make one feelas though they're not in the desert, but on a European excursion;the Edwardian suite, or red door, will romance and take one awayand back to the Edwardian period; and the English Garden, orgreen door, welcomes with the sight of the good old outdoors.With rates starting at $125 per night, the Sonoran Bed &Breakfast’s suites will wisk you away into another world.

Alongside the unique suites, other local area amenities alsocomplement the bed and breakfast, such as the Biosphere 2,Oracle State Park, Arcadia Ranch Museum, and the PeppersauceCanyon & Campground; nearby hiking trails include The Arizona

Trail and theOracle RidgeHiking Trail.

Adding toSonoran’s cozyenvironment, arestaurant is alsoincorporated intothe bed andbreakfast, withMary as theExecutive Chefand Michael asthe Sous Chef.

“We give ourvisitors personalattention,” says Michael, “and that with the food, you won’t findanywhere else. We are five-star gourmet dining, we cater it to thepeople, and we give them the down home cooking.”

Before owning and operating the bed and breakfast, theGibsons worked at The Chalets in Denali Park, Alaska, Granny’s andthe Gold River in Laughlin, Nev., and Canyon Ranch, Loews VentanaCanyon, Westin La Paloma and Miraval Resort here in town.

During their stay, guests can choose their meals, customizingthem off of the Gibson’s suggested menu items like their No.5, whichincludes jumbo shrimp on top of jicama-cucumber salad with

Sonoran Bed & Breakfast: Reflecting Old World Charm

With a wine room full of select bottles, Beverage House delightsin not only providing the keen collector with rare grapes, but theenthused wine beginner as well.

“We’re unique in ourselection,” says Jay Bye,Corporate Director of FineWines for Beverage House,“not in terms of number,but in terms of quality.”

Established roughly20 years ago, says Bye,Beverage House includesmid- to high-end wines—rare ones at that—alongwith spirits and beer. Thereare three stores in Arizona:two in Tucson and onein Pinetop.

In the center of the8660 E. Broadway Blvd.store, a wine room, or whatBye likes to call “the oasis,”houses the company’s“difficult wines to find in themarketplace.” Exceptional

bottles include Balducci Cabernet Sauvignon, Davis FamilyCabernet Sauvignon, and L’Aventure Optimus.

Broken down by 15 different domestic varietals—such asMerlot, Cabernet, and Chardonnay—and 15 different imports bycountry—such as Israel, Portugal, Greece, Austria, and manymore—the wine room also offers patrons kosher wines.“Probably the most well-known out of koshers is Baron Herzog,”says Bye. Other kosher wines like Alfasi and Carmel CabernetSauvignon Gaul are favorites amongst customers. Wine pricesrange from only $4 to more than $600 a bottle.

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

Besides giving customers a distinct variety of wines,Beverage House, and specifically Bye, connects with individualcustomers, building relationships founded on each person’s likes,dislikes, taste, and curiosity about wine.

Working with Beverage House for five years and anavid wine collector for the past 30 years, Bye has createdrelationships with not only collectors like himself, butwith enthused beginners. He also encourages wine beginnersto attend the store’s weekly wine tasting every Friday from4 to 6 P.M.

“People can gain and learn their own experience at winetastings,” he says. “That’s the purpose of the wine tastings,to educate people.”

Beverage House Has a Taste for Every Palate

PHOTO BY JOHNNY WYATT


PROFILESavocado and a honeyed orange drizzle,gingered carrot soup, warm bay scallop andspinach salad with house vinaigrette,sorbet, and baked salmon with a saffronbuerre blanc sauce.

Considering herself a “bread andpastry nut,” Mary’s suggested dessertitems that follow include strawberrytall cake, decadent chocolate raspberrytruffle cake, or cream puffs toppedwith ganache.

The Gibson’s not only give theirsuites new world flair, but also theirfood, as their training in French cuisineintertwines with a Sonoran touch.

“We give it a little bit of a twist totie in with Arizona and the southwest,”says Mary.

“We’re doing good so far,” addsMichael. “Everybody’s left fat and happy.”

Whether taking some time to relaxand enjoy the old Sonoran’s lushsurroundings, or escape to a new world, theSonoran Bed & Breakfast definitely allowsone to do so.

Sonoran Bed & Breakfast

1215 W. Oracle Ranch Rd. | Oracle

520.896.2845 | www.sonoranbandb.com

Drawing in 60 to 90 attendees atBeverage House’s weekly wine tasting,samples of up to five wines are available,but during the holidays, notes KathieBye, Retail Designer for the store, sixwines are tasted, with the includedaddition of a Champagne or “sparkler.”

“If you have a glass of bubblyin your hand, it’s a party, it’s a holiday,it’s a celebration,” she says smiling.“During the holidays, we reallyproduce the sparklers, or things thatgo with celebrations.” Some sparklersinclude Scharffenberger Brut Premier(domestic), and Louis RoedererChampagne (international, from France).

Whether you’re a passionate winecollector, or an aspiring wine aficionado,Beverage House can supply you with notonly a great selection, but great prices!

New Beverage House


520.296.9933

6250 N. Oracle Rd., Suite 132 | Tucson

520.219.6424

857 E. White Mountain Blvd. | Pinetop

928.367.9009


CHEFS SPEAKAll in the Family

Downtown pizza and wine bar, EnotecA, serves up great foodand a fun atmosphere by extending family traditions fromtheir dining room to your dinner plate.

Dining at EnotecA gives you that warm, inviting feeling ofspending an evening with family, and there's a really goodreason why—the restaurant itself is an extension of ownerShannon Reilly's own family.

Reilly, who bought the restaurant in January 2008, is joinedin the kitchen by her daughter, Kate Wheat, who serves asEnotecA's head chef.

Kate used to work at Shannon’s previous restaurant, theSausage Deli—her first “kitchen” job. “I've basically beencooking my whole life,” she says. She is also a graduate of theArizona Culinary School in Scottsdale.

When growing up, Shannon chose two of her six kidsto prepare the family meal at dinner once a week. They'd cook,set the table, and serve the rest of the family as a way of notonly learning responsibility, but also a chance for Shannon topass on her favorite family recipes and instill a love of cookingamong her kids.

“Everyone grew up to cook,” she says. And, daughter Katereveled in the opportunity to not only perfect familial favorites,but also create a few of her own.

The key to a well prepared, memorable meal? For Kate, thereare a series of steps that invariably lead to a quality meal, whetherit’s in her own kitchen at home, or behind the scenes at EnotecA.

“First off, sanitation, I like to make sure everything’s veryclean and organized before I start,” she says. “I have to have myknife. Everyone knows they’re not allowed to touch my knife. Ikeep my better knives at home, but the one I keep here [at therestaurant], it’s just a basic knife, it’s my knife, it’s the rightweight, the sharpness.”

Not sticking to a set of exact ingredients, Kate says she’ll“take a guess at measurements [ingredients], but it just gives awhole different aspect to cooking, every dish is the same, but it’sa little different.” Some of her favorite ingredients include garlic,which she “absolutely loves, it’s an essential,” cumin, androsemary for an herb—“the smell, the aroma and the taste,” arewhat attracts Kate she adds.

Alongside crafting every dish on EnotecA’s menu, Kateadmits that baking is just as important.

“To be honest, I know they’re [baking and cooking regularfood] in the same world, but I think they’re very far apart…it takesa great knowledge to bake, it’s not as easy as going by a box,”she says, “it really takes procedure, following things. It’s the factthat you can create something so beautiful, and so sweet.”

During the holidays, Kate bakes an annual dessert,pineapple pie, made out of marshmallows, cake, sugar, cream,milk, a dash of peppermint, pineapples, and crust. “I love tobake,” she says smiling.

While much of the mastery and skill her own, and otherrecipes as repetition and careful attention to detail, Kate neverforgets the importance of presentation for a truly memorabledining experience.

“I like the openness and possibility of a white plate,” shesays. “I just like a clean, crisp, outside edge, so that your center


CHEFS SPEAKfocal point is the dish. I love height, if Ican get height on the plate, I just think itdraws you in. I also like to use differentcolor vegetables and garnish like freshherbs, always fresh herbs, that’s anessential. It just brings not only a littlebit of taste, but also the color.”

At EnotecA, you can find thatexquisite attention to detail in Kate'smasterful renditions of classic pastadishes that center upon her carefullycrafted sauces. Her signature creation issmoked tomato cream sauce that oftenaccompanies pastas, as well as moreelaborate chicken and fish entrees.

“It’s an all-around good sauce,” sheboasts. “And it works well for many tastes.”

To prepare it, Kate makes amakeshift smoker in the kitchen on agrill, boils tomatoes with seasoning, andlays them flat in halves, with onions, saltand pepper, and garlic. There's a pointwhere the tomatoes are nice and soft,and the skin is coming off a bit. “I addcream, then blend it up, add moreseasonings, cheese, and strain it. It’svery simple, but very flavorful,” shesays.

While the smoked tomato sauce is afavorite at EnotecA, creating new dishesis sometimes the best part about being achef, Kate says. “I can’t think too muchon a particular dish, or it feels like itloses something important. But if youcreate the way that ideas come into yourhead, with a little reckless abandon, youend up with something special.”

At EnotecA, that mindset extends tothe restaurant's fresh baked breads,homemade soups, and other fresh lunchand dinner dishes—melding together tocreate a menu and atmosphere thatdelights all of the senses.

EnotecA’s family clan also includesJustin Stuart, Head Chef alongside Kate;Dustin Morin, Head Pizza Chef during theday; and Norman Leslie, Pizza Chef at night.

“Dustin makes the best bread,” saysKate and Shannon, “and he’s anawesome pie maker.”

“Justin is a phenomenal chef,”Shannon adds. “Everyone does theirpart; when someone’s sick, someone elsecan fill in…we cross train our chefs.”

Stop by EnotecA today to find outhow the restaurant continues to amaze,and be amazed yourself!

EnotecA Pizzeria Wine Bar

58 W. Congress St. | Tucson

520.623.0744


CHEFS SPEAK

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

using a little bit of your imagination, you can bring ordinary dishesto life. I love how I can be myself in the kitchen, cooking is thatone thing that is just mine, and I can do what ever I want with it.”

Turning on some music before going to work in the kitchen,Maria finds joy in creating and crafting all sorts of dishes,“especially the stuff that I never cooked before,” she says, is“always fun to see the final work.” Dubbing tacos and pasta asan “odd combo,” Maria admits that this is her favorite meal toput together—“it works!”

But during the holidays, Maria says that she takes a break andlets her mom do all the cooking. “For me, a holiday meal is whateveryou grew up eating with your family; for me its turkey and crepes.”

Finding presentation of the dishes she forms just as importantas the actual practice of cooking it, Maria says, “You eat with youreyes and I think if the plate looks bad it can ruin a dish.”

The opportunities in the kitchen at Papagayo also allow her,like many who marry into a new family, to observe the evolutionof a family history and leave their own mark on the future oftheir familial traditions and stories.

“I think I bring to the restaurant new blood, because it’sbeen around for so long with me walking into that kitchen bringsnew edge to the old traditions,” she says. “It's nerve-wrackingbecause there are huge shoes to fill, because of Papagayo'shistory is one that is so loved here in town.”

With Maria's help and through her unique touch in the kitchen,Papagayo has been undergoing a renaissance of sorts with uniqueweekend specials and an expanding menu that embraces moremodern Mexican fare.

“Papagayo has its signature dishes, and they are long-timefavorites,” Maria says. “But we are slowly showing patrons thatMexican food is so much more than what Tucson has labeled astraditional Mexican food. Don't be scared to try something new.

“Mexican food is not just tacos and chimichangas,” Mariasays—though we love those as well!

Papagayo Mexican Restaurant & Cantina

4717 E. Sunrise Dr. | Tucson

520.577.6055

A Tucson Tradition

From a pioneer brewery to one of Tucson's best Mexicanfood eateries, Papagayo's rich flavors are steeped in OldPueblo tradition.

Our story begins with Alexander Levin. A Jewish pioneer born inBahn, Prussia, who made his way to America through Mexicowhere he met, fell in love with, and married Zenona Molina ofSonora, Mexico. Their travels landed them in Tucson around1865, where they were among the first families to settle hereafter the civil war. Levin, a brewer by trade, foresaw a demandfor a good, cold lager in the arid climate and opened Levin &Co.’s Pioneer Brewery in 1866 with J. Goldtree. The breweryexpanded into Wheat’s Saloon, and a variety of other endeavorsthat included a dance hall, restaurant, and an opera house thatseated 2,000 people. Additionally a shooting gallery, archeryrange, an ice house, a bath house, riding stables, and a bowlingalley completed the endeavor.

Levin's daughter continued in the family tradition with LaContessa on Sixth Avenue and Rene A. Perez Sr., her son, alsoentered the restaurant business after a career in aviation. Withthe help of his wife Martha, they opened Papagayo MexicanRestaurant at 840 E. Ft. Lowell in 1973.

Rene and Martha's business thrived over the years andin time they helped all three of their children open a restaurantof their own. First, they helped daughter Martha (Perez) Ayalaand her husband, Rudy Ayala, open a very successful restaurantby the name of El Payaso on the northwest side of Tucson,which they later sold to pursue other interests. Next wasthe Sunrise location in the Catalina Foothills, which daughterAlice was to run. The third was a Tanque Verde Location whichwas owned and operated by son, Rene A. Perez Jr., until the timeof his death.

For the last eighteen years, Alice has won many awards andcontinued the charitable nature of her father. She is nowhanding over the helm to the fifth generation, son Bryan Mazon,thus making the family the oldest restaurant family in Arizona.

Today, the head chef at Papagayo is Brian's wife, MariaJose Mazon.

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

“I always loved to cook, but being a chef never crossed mymind and now that I am one it is great,” she adds. “I’m a chefbecause I know and love what I do, and I also think I lookpretty in a chef’s coat!”

Though Maria hasn’t had formal training, she says, “I got allmy techniques by watching other chefs, reading and trying, andtrying again until I got the dishes just right.”

Maria also watched her mom cook growing up, adding to hernon-traditional training practices and techniques.

“My mom is great in the kitchen,” she says. “If I think a dishis just not there or missing something, I know I can call her andshe can say try this or that, and of course—mom is alwaysright.”

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


ON THE VINEup, lazily sipping Chardonnay. Since it is winter, I prefer a biggerstyle Chardonnay to go with the big bird, a reserve Chardonnay,such as Dutton Estate “Dutton Palms;” Arcadian “SleepyHollow;” Mount Eden “Estate” or Chateau St. Jean “SonomaCounty Reserve.” All of these wines are rich, wonderfulChardonnays from completely different areas, holding up tothose ever longing kitchen aromas and rich turkey flavors.

A wine that is often ignored because so many folksunfortunately associate it with sweet White Zinfandel or the jugwines of long ago is dry Rose. I love Rose. Rose is one of themost perfect food wines. It goes well with the hors d’oeuvres youwill be sampling while those aromas continue to torture and alsoworks well with the myriad flavors you will have on your dinnertable. Winemakers are taking Rose very seriously, making wineslike Benovia Russian River Rose of Pinot Noir; Verdad Rose ofGrenache/Morvedre from Central Coast; and a new one, DxGRose of Syrah from Mendocino County, made by WinemasterDaryl Groom. Daryl just can’t make a bad bottle of wine. Don’toverlook the diversity of Rose as a refreshing Arizonasummertime wine or an incredible anytime food wine.

Pinot Noir is another wine that has improved exponentiallyin this country. It has consistently been my favorite to have whileputting the last touches on dinner and to accompany the dinneras well. Oregon and California are making outstanding Pinots togo with that turkey. A few of my favorites include Russian RiverWinemaker Mat Gustafson. Mat is the Winemaker for DuttonEstate and makes incredible wine for the Duttons. Two DuttonPinots you might want to check out are the “Karmen IsabellaVineyard” and “Manzana Vineyard.” Mat also owns Paul MathewVineyards and makes four wonderfully distinctive Pinots for hiswinery. Mat is a true Pinot Noir stylist and whether it is Dutton orPaul Mathew, I would take any of them. Another great Pinotwinery is Roessler. While all of the Roessler Pinots work for me,“La Brisa” is a personal favorite. Other Pinots you might want tocheck out are Inman Family “Olivet Grange” and J. Mauceri“Sonoma Coast.” A new one that is awesome is from Hop Kiln.Hop Kiln has new owners and through the direction of Denise Gill,has undergone some major changes. Try the Hop Kiln “HKGenerations,” you won’t be disappointed. Two of my Oregontreasures are Ken Wright “Canary Hill” and Brick House “Select.”

So, what about Merlot? You no longer have to be a closetMerlot drinker. The soft, luscious red wine can go with thattraditional bird or prime rib. Here are some killer Merlots: Palazzo,a Napa red that is predominantly Merlot, blended with CabernetFranc and a touch of Cabernet Sauvignon. I can’t say enough

An American Holiday Season BY JEANNE CHRISTIE, VICE PRESIDENT, SOUTHERN ARIZONA MARKET

DIRECTOR, INTEGRIS WINE PARTNERS

This holiday season will certainly be the most memorable of mylifetime. As I am writing this, the most exciting election of the last50 years is nearing completion, and has anyone really come up

with a resolution to the country’s economicalwoes? The state of the economy can certainlydampen the holiday spirit, but it leaves me tobelieve that when planning 2008 holiday mealsand parties, we should first and foremost,maintain levity and festivity. And even thoughwe associate 4th of July, Memorial Day andLabor Day with red, white and blue, I believewe should also be thinking red, white and bluefor the 2008 winter holidays.

Even though there are so manywonderful global wines, perhaps the 2008holiday season is the time to be loyal tothe incredible wines made here, in thegood old USA. Wine is now made inevery state. For many states, the wineindustry is very young and growingpain needs are common. However,there are also good wines evolvingfrom those growing pains andattention needs to be paid. I willforever be thankful to our WineAmbassador, Robert Mondavi, whoserecent passing reminded me of howhard he had worked, starting almost50 years ago to make people payattention to the resurgence of theCalifornia wine industry; during a time

when wine lovers were buying onlyEuropean wines. Thank you, Robert, it is time once again to payattention—and think red, white and blue.

Many years ago on a trip to Napa Valley, I had an epiphany.It was my opinion that great Sparkling wine came only from theChampagne district of France, but after an ambrosial taste ofNapa’s Schrambsberg Blanc de Noir, I realized that America canalso make outstanding Sparkling wine. These epiphanies havecontinued over the years with just about every wine varietalmade in the United States. With these great wines being madehere at home, do we have to look any further? Buying Americanis one way we can help our own economy roll while giving us achance to feel patriotic in a much needed time.

Keeping this in mind, what could be better while waiting forthat turkey to cook, aromas engulfing you with each breath andhunger pangs dancing in your stomach, than a good bottle ofSparkling wine? While munching on nuts and cheese, a bottle ofSchrambsberg would be a refreshing aperitif. A couple of myother preferences are Roederer Estate from Anderson Valley;Gruet from New Mexico and Sonoma County’s Korbel “Natural.”Sparkling wine is festive in itself and a great way to set themood for the day.

Winter holidays always bring to mind fond memories ofroaring fires in the fireplace and afternoons spent with your feet


ON THE VINE

about that wine. Or Napa’s Twenty Rows;Farella-Park; Pride and Duckhorn. It'stime to pull your Merlots out of yourcellar, dust them off and enjoy!

And what about that forgotten wine,Syrah? The rich meaty aromas of astanding rib roast will match this baby toperfection. California’s Central Coast andWashington State Syrahs are many andoutstanding, starting with Qupe fromCentral Coast. Winemaker/owner BobLindquist is one of the original “RhoneRangers” and makes a selection ofSyrahs from diverse vineyards; each onebeautiful in its own right. SpencerRoloson; Baker Lane; SebastopolVineyards “Three Blocks” and Unti fromDry Creek Valley are also great Syrahsyou might want to try.

For many, Cabernet will always beking. A few bottles will be neededfor after dinner, when everyone ismoaning after eating all the goodies.Craig Becker’s Peacock “SpringMountain” Napa Cabernet is lush, elegantand screams for a second bottle. Acouple of other good Cabs to try areVolker Eisele; Terraces and Cornerstone,all from Napa Valley.

While we’ve covered the red andwhite, not much has been said ofthe blue. My 2008 Winter Holidayswish for you is that you are not blue.Happy Holidays!


BODY BEAUTIFULRelax, Rejuvenate, and Shop at Hair & Skin StudioHair & Skin Studio has all of your holiday needs covered this seasonwith the looks you’ll love to wear and the gifts you’ll want to share.

Escape the hustle and bustle of the day and treat yourselfto a new fun color or cut, rejuvenating skin treatment, or naturalnail services. Daily styling can be damaging to your hair. Let ourexperts create a wonderful conditioning treatment to restoreyour hair’s shine and luster. Try the new microdermabrasiontreatment for radiant, glowing skin. It’s gentle, non-invasive,and done without harsh acids or chemicals, so there is norecovery time for younger looking skin.

Got those “hard to shop for” people on your list? Gift givingis easy this year with great holiday gift sets from Redken andPureology. Gift cards are also available in any denomination, andperfect for giving the gift of pampering with a pedicure,manicure, or maybe a revitalizing skin cleansing treatment.Shopping for the men in your life? They are covered too from ahaircut, pedicure or even a skin treatment that turns back theyears. Redken for Men products and skincare from Dermalogicaincluding the Shave Line are also carried.

Let Hair & Skin Studio melt away the stress of the busy season.

520.297.8292

Sun MIST—Tucson’s Mist-On Tan Salon & Spa There is a brand new way to get a perfect tan. You can now indulgein a healthy glow without exposing your skin to the harmful UV raysassociated with the sun or traditional tanning beds. Dermatologistslove this product! Sun Mist, Tucson’s premiere tanning boutique willpamper you with their state-of-the-art Mist-On system, privatemisting areas, and dressing rooms. Sun Mist is incredibly fast (60seconds), natural looking, and safe (UV-free). The patented Mist-Onmachine covers your entire body smoothly and evenly with a finemist of sunless tanning solution. Plus, it’s full of good things for yourskin like aloe vera, lavender and eucalyptus oil, and Vitamin A.

Sun Mist is not just a tanning salon, however. Let Sun Mist help youunwind in a quaint and cozy atmosphere with a relaxing therapeuticmassage, or heavenly spa treatment. Their experienced and professionalmassage therapists are trained in a variety of styles including Swedish,Craniosacral, Deep Tissue, and Hot Stone. They will offer their expertiseto insure you get the maximum benefit for the mind and body.

Maybe you would like to pamper yourself with one of Sun Mist’sdeep-cleansing, anti-aging, or ultra-hydrating facial treatmentsperformed by their tender-caring skin care professionals. Ask themabout their unique Parisian All-Over Body Polish which leaves theskin feeling smooth, soft, and youthful. Whatever your spa ortanning needs, Sun Mist looks forward to providing you with a uniqueand satisfying experience.

Sun Mist Tanning Boutique

7189 E. Tanque Verde Rd. | Tucson

520.885.6478

The Good Gets Betterwith Jabez Hair & Nail StudioThe holidays are just around the corner, so join Jabez during themonths of October through December and experience what isnormally “ordinary,” for what can be “extraordinary.” DuringOctober and November Jabez Hair & Nail Studio is offeringthe treat of what they can only described as “Autumn for thesoul.” Imagine the smells and senses of the Thanksgiving in anew way—Pumpkin & Spice Pedicures. What could be better?Well, in December they have taken the next step to help youescape the normal rush and stresses of Christmas and NewYear's by offering a pedicure package that includes peppermintscrubs and soaks.

Let the ladies of Jabez Hair & Nail Studio do your hair, nails,makeup, and waxing to help you feel and look your best duringthese hectic times. What better way of experiencing theholidays, than treating yourself to something new.

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

520.297.1831 | www.jabezstudio.com

Loews Ventana Canyon Offers New Relaxation PackageNow through the end of the year, Loews Ventana Canyon Resortand Spa is offering Tucsonans access to a luxurious holidaygetaway without the worry of having to travel over the busywinter months.

The Relaxation Package from the resort includes one-nightaccommodations and one, 50-minute massage per guest.Designed to help you get away from the hustle and bustle of theholiday season, the Loews Ventana Canyon Resort RelaxationPackage is available now for single and double-occupancyrooms, as well as weekday or weekend getaways.

800.234.5117 | www.loewshotels.com


BODY...

Day N’ Nite Adds Ultimate Fall,New Daily SpecialsDay N’ Nite Salon & Spa on FortLowell is now offering the ultimatefall spa special—an all-encompassingrelaxation and rejuvenation package thatincludes custom facial, Swedishmassage, spa manicure, and even a spalunch. Availability is limited, so makeyour plans to visit Day N’ Nite today.

For those looking for a la carte spaservices, Day N’ Nite has also updated its‘Outstanding Daily Specials’ with a newlist of great services at great prices. Thespecials include:

• Monday - $10 off any massage.• Tuesday - Frequent massage

client discount, $48 (1 hour), $72for (1.5 hour).

• Wednesday - Half-off Jacuzzi bathsoak with any hour or moremassage. $20 off spa manicure &pedicure.

• Thursday - 10 minutes extraon any massage. $40 high &lowlites special.

• Friday – Get a $20 gift card with any2-hour detailed massage.

520.795.1745 | www.adayandnitespa.com

Tucson Yoga OnceAgain Named OldPueblo’s BestTucson Yoga: Tucson’s CommunityYoga Center has once again been namedBest of Tucson by the Tucson Weekly.The honor marks the communitycenter's fourth consecutive nod as a Bestof Tucson winner. Tucson Yoga is aunique membership-driven communityyoga center that offers members anopportunity to attend unlimited yogaclasses, conferences, and special events.

Designed to bring yoga techniqueand lifestyle to anyone—from novice,first-time practitioners to experiencedyoga students—Tucson Yoga has classesforming now at every level.

520.988.1832 | www.tucsonyoga.com


lighter eating option will leave you feeling refreshed, satisfied,and best of all, full.

“To me, eating lighter means eating healthier food, notnecessarily less food,” says Jeff Katz. “The great thing about ourconcept is that you are able to design your own salad to includeonly ‘healthy’ ingredients and not have to sacrifice on portionsize. Our salads are so large that many of our customers eat halfin the restaurant and take what’s left home for another meal.”

Also serving up lighter dishes such as his Salmon Salad andCappellini Putanesco, Mo Moslem, owner of Verona ItalianRestaurant, on South Houghton Road, admits that yes, there aresome items within the Italian cuisine category that areconsidered “light.” Some items that, “yeah, are better than aheavy steak and a hamburger,” he adds.

As owner of Verona’s for the past 10 years and 30 years asa cook, Moslem says, “It is possible during the holidays to eatlighter.” Lighter and healthier ingredients, he notes, that still callfor a fulfilling meal include angel hair pasta, garlic, olive oil, freshvegetables and herbs like basil, fish, or the incorporation of salad.

Verona’s Salmon Salad includes fresh greens, tomatoes,and red onions tossed with a house dressing, and fresh salmonlying atop the bed of lettuce. The Cappellini Putanesco includes

Eating lighter doesn’t mean eating less. Let’s face it—we allinevitably consume those larger, ever-so-scrumptious holidayfeasts. This season, and all year round, local restaurateurs inviteyou to enjoy lighter meals made with healthier ingredients thatdon’t sacrifice flavor, gusto, or quality.

Opened in early 2005, Chopped—with locations on EastSpeedway Boulevard and North Campbell Avenue—was designedby owners Jeff and Fran Katz, and Paolo DeFilippis, “to respond topeople’s desire for fresh and healthy food prepared just for them.”

Patrons can have their customized salad tossed with anarray of Choppings—from mandarin oranges to roasted redpeppers and caramelized walnuts to pumpkin seeds—an optional“Protein” like genoa salami or grilled steak, and of course adressing, such as the new mango curry or fat-free Asian. Thechopped menu also offers a wide selection of sandwiches andpaninis to stimulate your appetite.

With more than 50 ingredients and 20 dressings, Choppedcertainly has your healthier, lighter, and fuller meal options inmind. Specifically for a lighter meal, co-owner Jeff Katz suggeststhe new, Orchard Apple Chopped Classic. With a mix of spinach,apples, dried cranberries, bleu cheese crumbles, caramelizedwalnuts, and drizzled fat-free raspberry vinaigrette atop, this

EATSfull-filling

BY JENNA CRISOSTOMO


a mix of mushrooms, kalamata olives, sun dried tomatoes, freshbasil, parmesan, and garlic, which are then sautéed in olive oiland served over capellini. You can also add chicken or shrimp fora heartier meal.

With none of their dishes fried or containing trans-fat, andusing only the finest, sought out organic and local ingredients tocreate the, “simple cuisine of Italy,” Zona 78 also has a varietyof items on the menu that are lighter.

“For appetizers, the Organic Tomato Bruschetta, Apple andBrie Bruschetta, Sautéed Calamari, Cheese and Fruit Plate,Grilled Asparagus and Artichokes, and the Antipasti Platter areall light dishes that pair very well with a variety of white and redwines,” says Matt Firth, general managing partner of Zona 78.“As salads, the Chop-Chop, Baby Spinach, Organic BeetCarpaccio, Organic Tomato and Zona-made Mozzarella would begreat light meals.”

Some of the appetizer’s ingredients include the Antipastiplatter’s prosciutto di parma, salami, fontina, taleggio,parmigiano, olives, peppers, and artichokes; the Apple and BrieBruschetta’s grilled Tuscan-style bread, apples, brie, and extravirgin olive oil; the Cheese and Fruit Plate’s fontina, parmigiano-reggiano, Ciabatta, taleggio, old Amsterdam Gouda Roaring 40’sblue cheese, pears, and apples.

For their lighter salads, Zona’s Chop-Chop includes choppedturkey, salami, iceberg, tomatoes, sweet-spicy pecans, cilantro,pears, jicama, and parmigiano-reggiano, with a white balsamic-pear vinaigrette; the Baby Spinach includes sweet and spicypecans, Old Amsterdam Gouda, and a chopped pear, with honey-dijon vinaigrette; the Organic Beet Carpaccio includes thinlysliced roasted beets, white truffle oil, Australian Yarra Feta,green onions, grape tomatoes, and arugula; and the OrganicTomato and Zona-made Mozzarella is prepared with locallygrown red and yellow tomatoes, mozzarella, balsamicvinaigrette, extra virgin olive oil, and basil.

Firth also suggests Zona 78’s—located on West River Roadand East Tanque Verde Road—Tuscan Bean and Spinach Soup as“a great and light meal as well.”

Made with cannellini beans, fresh spinach, carrots, andparmigiano-reggiano, the Tuscan Bean and Spinach Soup willwarm your appetite.

From authentic Italian cuisine to Thai-influenced dishes,Mina’s Thai Restaurant also uses a great selection of filling, yethealthy ingredients to innovate delicious, lighter meals.

TOP RIGHT:CHOPPED

ORCHARD APPLE SALAD

VERONA ITALIAN RESTAURANTSALMON SALAD

WESTWARD LOOK RESORT’S GOLD ROOMHEIRLOOM TOMATO SALAD


Family owned and operated since 1986, Mina’s ThaiRestaurant—on East River Road since 2004—offers patrons amenu full of appetizing and light options. In particular, ownerand Chef Stephen Hingst suggests their Spring Rolls, Yum Neau,or Tom Yum soups.

Mina’s Spring Rolls are filled and rolled with lettuce,cilantro, carrots, celery, and rice noodles, with a homemadesweet and sour side sauce; the Yum Neau is prepared with thinlysliced beef, cucumbers, onions, cilantro, mint, lettuce, andlemon juice; and the Tom Yum soup—a hot and sour soup—includes mushrooms, green onions, cilantro, lemon grass,tomatoes, lemon juice, with a choice of chicken, shrimp, salmon,or mixed vegetables.

“We make all of our food fresh,” says Hingst. “I stir fry most ofthe dishes and use very little oil. We also use lots of fresh vegetablesand have brown rice for people who want to eat healthier.”

Centering its menu on fresh and original flavors—someof which include the produce grown fresh from the chef’s on-property garden—Westward Look Resort’s Gold Room on EastIna Road has a range of dishes that will make your mouth waterand your appetite full.

“For guests looking for a lighter-fare option on the menu,the light and tangy Heirloom Tomato Salad followed by the SmallPlate Sampling of the Gold Room’s ‘From the Sea’ offering is anexcellent choice,” says Henry Fatta, food and beverage directorfor the Westward Look Resort.

“The sampling includes Seared Rare Hawaiian Ahi Tuna,Sugar Cane Skewered Scallops, and Pan Seared ScottishSalmon,” adds Fatta. “This graceful option allows guests tosample all three seafood dishes, which are lighter on thestomach than heavy proteins such as steak or pork. Seafood isa flavorful, yet often overlooked option around the holidays.”

Topping off different, lighter dishes, Fatta says, “Allfinishing sauces are made from scratch and feature fresh andpure ingredients with hints of apricot, pineapple, soy, wasabi,and arugula.”

Just like the rest of our restaurants, Armitage Wine Loungeand Café at La Encantada also encourages patrons to not eat lessduring the holidays, but to eat dishes with healthier ingredients.

“Our focus is to create an upscale, yet comfortableenvironment, for people to relax and enjoy a glass of wine or amartini while noshing on simple wine comfort food,” says LisaHanley, general manager for Armitage Wine Lounge and Café.

TOP LEFT:CAFE POCA COSAPOLLO PICADILLO

WESTWARD LOOK RESORT’S GOLD ROOMPAN SEARED SCOTTISH SALMON


Over the holidays, Hanley recommends “healthysubstitutes” in place of traditional ingredients. “For example, useSplenda in place of sugar, or olive oil instead of butter,” shesays. “If you’re baking cookies, there are many recipes that useapplesauce for a sweetener.”

While dining at Armitage Wine Lounge and Café,Hanley suggests the Ahi Sliders for a healthier and fulfillingdish. “The Ahi is blackened with Armitage’s special seasoning,then seared, sliced thin and topped with our Asian Slawand served on a potato roll with our Ponzu Tartar Sauce,” shesays. Alongside the Ahi Sliders, Hanley adds, “Another option isour Spinach Salad.”

Beginning with fresh spinach leaves, adding choppedprosciutto, chevre, spiced walnuts, and Armitage’s House-made Bacon Vinaigrette, the Spinach Salad is definitely apro-health option. “The vinaigrette may be substituted withbalsamic vinegar for a healthier choice,” adds Hanley, and“As everyone knows, a glass of red wine will keep thedoctor away.”

Like Armitage Wine Lounge and Café, Cafe Poca Cosa onEast Pennington Street, proves that authentic Mexican cuisinenot only tastes good, but also offers lighter fare alternatives.

With a menu that changes twice daily, Cafe Poca Cosaserves up “innovative cuisine from all the different regions ofMexico…known for its many different varieties of moles,” saysSuzana Davila, owner and chef of Cafe Poca Cosa.

Davila recommends the Pollo Picadillo for a lighter farechoice. “The reason I mention this one is because it’s tossed inolive oil with wonderful spices and ingredients,” she says.

Besides Pollo Picadillo, Davila also suggests eating fishduring the holidays.

“Deep in the south of Mexico, fish is served…such asBacalao [salted Cod fillet] with olive oil, bay leaves, spices,different types of olives, roasted tomatoes, and a garlic lemonjuice served over a mixture of winter greens,” she adds.

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

“The holidays can be overwhelming because there is foodeverywhere you turn,” says Davila. “It’s important to not depriveyourself…as the holidays come once again upon us, remember,they are meant to be shared and enjoyed. Although eating lightis important, let go and enjoy!”

Chopped Two Locations in Tucson2829 E. Speedway Blvd.4205 N. Campbell Ave.520.319.2467 | www.choppedtucson.com

Verona Italian Restaurant 120 S. Houghton Rd. | Tucson520.722.2722 | www.veronaitalianrestauranttucson.com

Zona 78Two Locations in Tucson78 W. River Rd. 7301 E. Tanque Verde Rd.520.888.7878 (River) | 520.296.7878 (Tanque Verde)www.zona78.com

Mina’s Thai Restaurant5575 E. River Rd., Suite 141 | Tucson 520.299.0453

Gold Room, Westward Look Resort245 E. Ina Rd. | Tucson 520.297.1151

Armitage Wine Lounge & Café 2905 E. Skyline Dr., Suite 168 | Tucson520.682.9740 | www.armitagewine.com

Cafe Poca Cosa 110 E. Pennington St. | Tucson520.622.6400 | cafepocacosatucson.com

TOP RIGHT:ARMITAGE WINE LOUNGE & CAFÉ

AHI SLIDERS

VERONA ITALIAN RESTAURANTCAPPELLINI PUTANESCO SALAD


PHOTO BY ALEX LANDEEN

Established approximately 12 years ago, DeNommeadds, Future Dimension Hair & Nails—on East WrightstownRoad—offers multiple ways to help you look and feel great.Services include cutting, coloring (hair), perms, waxing,manicures, and pedicures.

While DeNomme suggests that all services are quick tips tolooking and feeling better during the holiday season, she saysthat due to the openness of the salon’s layout, where everyonecan talk to each other, “it’s very friendly, very intertwined…and ifyou’re talking, getting done up, you’re feeling good.”

Why not look and feel your best during the holidays?Better yet, all year round.

From relaxing facials to the most recent shampooing productand technique, salons and spas around town will not only sooth yourcuticles or muscle aches, but comfort your visit with personalconversations adding to your overall pampering experience.

Future Dimension Hair & Nails owner, Linda DeNomme, hasbeen servicing patrons for 38 years, specializing in hair cutting, witha love for makeovers. “It’s so exciting to see someone lookingdifferent,” she says, “with different color, a new cut.”

Whether you’re attending a special holiday occasion or lounging at home; these salons, spas, and barber shops invite you to treat yourself to invigorating experiences that

not only cheer up your physical appearance, but your inner self as well.

INDULGESPOIL YOURSELF

BY JENNA CRISOSTOMO

Alongside establishing a relationship with patrons, DeNomme alsofeels it’s important, especially now, to look good. “We’re looking forwardto the holidays and with the economy how it is, people need a lift,” shesays. “Our main goal is to make a person feel better about themselvesby the way they look, and it does make a difference…they look in themirror at the way they look and it makes them feel excited.” And just aswomen want to escape the stressors of every day activity and look good,men also want to get in on the excitement as well.

“Even men get into the style,” DeNomme adds, “some even getmanicures and pedicures, and they want to feel good too.”

Founded in 2006 and located on East Golf Links Road, HeadlinersBarber Shop takes pride in making men feel good about themselves andtheir appearance. “Men that I have spoken to about their look and overallperception of themselves is generally the same,” says owner Laron Cook.“Haircuts make them feel more confident, and recreates the person otherpeople close to them have grown to know and admire.”

Cook began his skill in the 8th grade and became a licensed barberin 1995. Using clippers and straight razors to create “artistic hair cuts,”Cook can craft free-hand designs such as stars, numbers, your favoritesports teams’ logo, or a personal message.

Noting that there’s a big demand on artistic hair cuts, Cook says notonly is Headliners Barber Shop set in an environment conducive for allages, but that “hair speaks loudly about who you are…this holiday seasonwe hope to be filled not just with people who need hair cuts, but peoplewho still appreciate the true value of a great barber.”

Agreeing with Cook that a fresh do boosts your confidence, KatrinaCoffman, co-owner of BLISS…the Salon for all! says, “It’s important allyear long to look and feel good. It’s almost like armor when you go inand get your hair done, fresh makeup put on.”

Servicing the traditionalists, avant garde, and those in between,Coffman suggests a relaxing manicure, or specifically, custom acrylics toincrease your positive self. “We can customize color to put in the acrylicand you can walk out dry with your very own color,” she says. “You canhave any where from your basic pink and white colors, to peach, ivory,and more…and if you use nail polish remover, it doesn’t rub off.”

Coffman also recommends a pedicure, one that “should berelaxing,” she says. “Sometimes it’s [the pedicure] about relieving painor pressure and just being comfortable in your shoes.” Other services thesalon provides include facials, waxing, eyelashes, tint and extensions,cutting, coloring, and manicures.

Wanting to promote the inside as well as the outside, Coffman addsthat BLISS’ staff wants one to enjoy their time while in the salon, but “wewant you to feel better after you leave as well.”

Attributing to looking and feeling better, BLISS—establishedFebruary 2005 on North Oracle Road—covers more than just yourphysical appearance, they talk with you as well, gaining personal, one-on-one customer relationships. “There’s more than just the physicalaspect,” Coffman admits, “it [going to a salon] is better than a bartenderor a psychologist, we talk to customers while they’re getting stuff done.It’s like a family and we want to keep that family feeling good.”

Cutting hair for almost 13 years, Coffman values her customercommunity and the entire Tucson community and environment. “We feelvery strongly about the community and nature,” she says. “We try tohelp people be aware of the environment as well with natural products.”

For hair care, BLISS’ natural product lines include Eufora andPhytologie, and for skincare, Yonka.

“We believe in quality,” adds Coffman, “we try to cover everythingas healthy as possible.”

Like a family, BLISS has “a lot of everybody that comes in,” saysCoffman. “We book a ton of guys, moms, teenagers, and little kids…wecover all ages.”

Also establishing familial relationships with clients, Vicki Taylor,cosmetologist with Images SalonSpa of Tucson says, “From head to toe,we make people feel good.”

Noting that staffers at Images, on East Grant Road, have had clientsfor more than 30 years, Taylor suggests any of the SalonSpa’s servicesto perk up your outer and inner self. “That’s what it’s about,” she says,“making people not only look good, but feel good and educate them.”

Images can provide you with haircuts and styles to highlights, bodytreatments, and makeup. In particular, their Shiatsu body treatment willtherapeutically alleviate aching and sore muscles, and give one energyand inner balance.

Also offering customers multiple, relaxing “experiences” at a time tohelp you look and feel better, Gadabout SalonSpas—founded in 1979with seven locations around town including Gadabout Men, and SaloneGadabout in Alberobello, Bari, Italy—are committed to making theirguests feel good.

“Each and every service offers a complimentary consultation toensure the right style, look, color, shape is chosen for you, your lifestyle,and your desires,” says Jana Westerbeke, owner of Gadabout SalonSpas.

Noting that “it is all about lashes and lips this season,” Westerbekesuggests dark, long, and full lashes are sure to boost your inner self. “Forthe ultimate in lashes, use Flirty Lash—an extraordinary product,” she says.“Revitalash is another fabulous product that actually stimulates growth oflashes. When used over time, lashes become thicker and longer.”

“Lash extensions will change your life,” adds Westerbeke. “For thatspecial occasion—in less than two hours—lashes are unbelievably naturallooking and last until your lashes grow out.”

And alongside that perfect lash, lip color will not only brighten yourlips, but your smile as well.

“There is nothing like lip color to give you the perfect poutylip…brilliantly creative crimsons and pouty flesh tones snare the spotlight,always undeniably chic,” says Westerbeke. “Sensual in attitude, lipsmirror the new mood of the season.”

Felisha’s Salon on North Swan Road has been in business for 17years, offering patrons anything from hair care to permanent makeupand chemical peels. For more than 20 years, owner Maria FelishaHernandez, has specialized “in everything…from head to toe.”

Promoting that looking and feeling your best is all year round,Hernandez believes it’s important to make sure that clients are not onlysatisfied with their services, but have left feeling better internally as well.“It’s not only a physical thing [getting services done], but alsoemotional…you’re working with them [customers] on the inside, you’remaking them feel good about themselves in the inner and outer.”

Noting that “it’s a holiday in my place all year round,” Hernandezsuggests a tranquil chemical peel to heighten ones appearance andessence. Using a product called Cosmetics, she says several treatmentsare offered in the salon for peels, the mildest being a blueberry smoothiepeel, or a timeless peel. The blueberry smoothie peel takes a month oftreatment, while a timeless peel is fast-acting, with a shorter recoverytime and great results.

Servicing Tucsonans for more than five years, Tredici Spa & Salon—an Aveda Concept Salon—on West Ina Road, also recommends their“Facial for Radiant Skin, a natural approach to microdermabrasion,customized for all skin types, featuring a special professional productbased in Tourmaline, a naturally energizing mineral,” says GretchanManzo, owner of Tredici Spa & Salon.

Other tranquil Tredici services include massage, back treatments,makeup consultations and applications, manicure and pedicuretreatments, waxing, and hair services.

With a “warm ambiance and comforting tone,” Tredici Spa andSalon will surely make you feel good on the outside and within.


Agreeing with our previous treat-yourself-destinations, BJ’sHairstyling owner Jeannie Salazar believes that great service, coupledwith personal attention and conversation provide patrons the lift to notonly look better, but feel better.

Founded 30 years ago on South Pantano Road, BJ’s Hairstyling,with its southwest flair, has an atmosphere that makes you feel like partof the family, “clients are like extended family,” says Salazar.

Beginning her career track with BJ’s as the cleaning lady, then asthe receptionist, Salazar worked her way up the ranks, finally purchasingthe salon in February 2000. “It’s been a lifetime dream,” she says, “reallyowning a salon.”

With stylists helping customers look and feel their best forapproximately 27 years, some starting at the age of 17, BJ’s cangive you a lift, be it a new cut, color, manicure, or perm. “You,again, you just feel good, you feel confident, you feel radiance ifyour hair feels good,” says Salazar. “You can wear a simple pairof shorts, but if you’re hair looks good, you have a little springto your walk that just makes you feel beautiful.”

“A pedicure makes you feel good as well,” adds Salazar. “We’realways busy doing the shopping during the holidays and your feethurt…so getting a pedicure can be very relaxing.”

Besides a new hair style or pedicure, Salazar also recommends thesalon’s newest service—massage. “You just sort of melt when you get amassage,” she says. Be it a 15-minute chair massage or a tablemassage—with massage creams containing aromatherapy, chamomile,lavender, juniper oil, and Vitamin E—stressors during the holidays willfade away. “A lot of men come into the salon for massages, too,” addsSalazar.

Extending to clients excellent services, work, current trends, styles, andpersonal attention to physical and emotional detail—just as the rest of ourelevating spots do— is Hair & Nail Techniques on East Speedway Boulevard.

With 32 years of experience, owner Karl Toledo set up his business20 years ago, with the salon at its current location for 18 years. “Peoplewant good quality work and budget a little bit, and that’s where we comeinto business,” says Toledo.

From multi-millionaires to runway models, moms, dads, and kids,Hair & Nail Techniques brings in an array of customers, all of which thesalon considers family. The salon also has 10 stylists, four of which havepreviously owned their own salons.

Stating “our forte is excellent, excellent hair styles,” Toledo’sservices go beyond hair cutting, coloring, perms, styling—even beyondmanicures, pedicures, and waxing. Toledo says there has to becommunication.

“By getting a new hairstyle, new color or whatever, it’sautomatically going to make you feel good,” he adds. “Especially whenyou go to an experienced stylist who communicates…that’s good.”

After gaining the communication between the “artist, designer, andthe client,” says Toledo, “then they [stylist] can give the client what theywant, and then they’re definitely leaving the shop looking and feelingbetter.”

Suggesting the salon’s newest product line, Nutralove, as a simpleway to improve your hair and inner self, Toledo says, “They [clients] canpamper themselves with that new shampoo and get a new and currenthairstyle and color…when you do something good like that, you’re goingto feel good.”

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

in town. This is like the first of the first and the product is so good.”With repeat and referral clientele filling the space at the salon,

Toledo says that alongside communication, being able to read bodylanguage is important and adds to the clients’ overall experience at asalon. “When you know body language and see the non-verbalcommunication, you can see what they [clients] are looking for,” he says,“they might not say what they want, but you’ll know what they want ifyou know body language.” Toledo has been studying body language forthe past three years.

So whether you’re in need for a peaceful and pampering getaway,or just a conversation, let one of our spoil-yourself-destinations makeyou look and feel better.

“Anytime you do anything for yourself, it makes you feel better, ifit’s what you want. You know it’s right if it makes you feel good, and ifyou leave not feeling good, it’s not the right service for you. It’s all aboutbeing uplifted,” says Toledo.

Future Dimension Hair & Nails7831 E. Wrightstown Rd., Suite 102 | Tucson520.885.2060

Headliners Barber Shop6330 E. Golf Links Rd., Suite 156 | Tucson520.747.43231858 S. Alvernon Way | Tucson520.747.4323 | www.headlinersbarbershop.net

BLISS…the Salon5931 N. Oracle Rd. | Tucson520.690.9000

Images SalonSpa of Tucson5523 E. Grant Rd. 520.296.7979 | www.imagessalonspa.net

Gadabout SalonSpasVarious locations in Tucsonwww.gadabout.com

Felisha’s Salon 3101 N. Swan Rd., Suite B | Tucson520.325.0515

Tredici Spa & Salon4140 W. Ina Rd., Suite 168 | Tucson520.744.7213

BJ’s Hairstyling103 S. Pantano Rd. | Tucson520.886.1196

Hair & Nail Techniques4825 E. Speedway Blvd. | Tucson 520.881.2800

d e s i g n


Alongside gift shopping, meal cooking, and occasional gatheringsduring this holiday season, why not redesign or remodel yourhome? Sure, it sounds like a lot of work, but with just a little timeand effort, adding a touch of style can be easily done to spruce upyour homes interior or exterior. Take these designers words forit—if you’re in need of a house lift, their quick tips will leave yousitting, enjoying, or resting in a room that’s uniquely yours. It alsomakes a welcome holiday gift for yourself that can be all the moreenjoyable when those friends and family visit.

Established in 1985, Mo’s Gallery & Fine Framing Inc. on East FortLowell Road, offers various ways to give your home a little attention.Framing a mirror or re-framing a piece of art can change not only thelook of a room, but the feel as well.

“There is a huge trend in redoing bathroom mirrors right now,” saysCorinne Gaul, Assistant Director for Mo’s Gallery & Fine Framing. “Somany of our clients are taking down the plain old plate glass and puttingup elegant framed mirrors that tie the room together or really generatethat ‘wow’ factor.”

Adding light and space to an existing room, says Gaul, mirrors“double your pleasure…strategically placed, they can reflect a beautifulview, a favorite piece of art, or the room.”

Gaul also suggests “re-framing,” adding to our list of quick redesignand remodel fixes.

“I can’t stress this point enough,” says Gaul. “Re-framing is muchmore cost-effective than buying new art. Even if the old frame is in goodcondition, changing the mats on your art can give it new life.” And ifyou’re an avid art hanger, adds Gaul, Griplock—a cable and rail system,allowing art to be switched around without damaging your wall withhammered nails—is another easy way to re-decorate walls, or change theoverall design of a room.

“Griplock is a great way to add design flexibility to design options,”she says. “This also minimizes stress for those with brick, masonry walls,or walls with touchy faux finishes. Griplock is installed once and thepossibilities are endless!”

Specializing in custom framed mirrors, art, conservation framing,consultations, and professional installation and delivery, Mo’s Gallery &Fine Framing believes that building relationships with clients is ideal tocreating “something unique, that speaks to them and reflects their ownpersonal taste,” adds Gaul.

Agreeing with Gaul, Sarah DeWitt, owner and interior designer ofDeWitt Designs on North Sixth Avenue, takes the time to know her clientsand establish long-term relationships. “We love our clients and they loveus,” says DeWitt. “We are here to take care of all the details, just foryou!”

Focusing on the details—architectural details, colors, bathrooms,furnishing like bed linens, flooring, lighting, furniture, windowtreatments, and more—DeWitt says, “We approach the entire room or

WITHIN REACHBY JENNA CRISOSTOMO


project and coordinate all aspects not just single items.”For the interior, DeWitt advises that simple reupholstered

accent chairs, trendy new lamps, bed linens, or an array ofaccessories are easy design tips.

DeWitt Designs has two showrooms, one in Sioux Falls,S.D., and Tucson.

Just as art, mirrors, and design pieces are easy ways to upgradeyour home, don’t forget about the floors.

In business for more than 10 years on East Broadway Boulevardand East Ina Road, Southern Mill Carpet and Tile sells and installs carpet,tile, wood, vinyl, and laminate flooring.

With an initial goal to help clients find flooring fit to their personalneeds and interests, Gary Lynn, showroom manager for Southern MillCarpet and Tile says, “We take into account the rooms use, existingfurnishings [both style and color], lighting conditions, and of course, thecustomer’s style and color preferences.”

Lynn notes that numerous new floor products have emerged, withthe category and selection of tile expanding. “New carpet fibers that areinherently stain resistant [Smartstrand by Dupont] are now available,” hesays. “Laminates and hardwood flooring are popular easy maintenancefloors. Vinyl is making a strong resurgence in the way of wood lookplanks. The customer can now choose a floor that is extremely easy tomaintain as well as being decorative and highly fashionable.”

As “good do-it-yourself projects,” vinyl planks and laminate flooringwill certainly give your home an up in style.

“Flooring can be the focal point of any room design, or it can be thetouch that ties all the decorating elements together,” adds Lynn. “Newflooring can give a house that ‘new’ feeling.”

Rug Décor of Tucson on North Oracle Road also supplies a quickflooring option that can be used to combine all design elements, finishinga room, or entire home.

Opened in May, the locally owned and franchised Rug Décor, offerspatrons an assortment of rugs. Decorated with shagged rugs, intricatelydesigned motifs, bright- and deep-colored rugs, and elaborate patterneddesigns, the store is not your traditional floor-furnisher. Area rugs consistof hand-knotted to hand-tufted rugs, machine-made to special orderrugs, and you can even design your own rug with colors specific to yourhome’s interior setup.

“What’s unique about the store is that even though there’s just oneproduct, there’s such a variety that we can offer to every type of person,their needs,” says Nikki Sharp, co-owner of Rug Décor of Tucson.“There’s a rug for every room of the house.”

Considering area rugs as “artwork for the floor,” Sharp says a singlerug can “put the whole room together, complete the picture.”

Moving into color, lighting, and landscaping, Pamela Cole, owner ofCole Interiors on East Camino Principal, says, “Color is usually aneconomical and easy fix. Thoughtful color choices and treatments forinterior and exterior walls can often refresh and completely change anenvironment.” Adding a new wall color can also “eliminate the ‘we neednew furniture’ syndrome,” she adds.

But paying attention to the outside of your home is just asimportant as redesigning or remodeling the interior.

“Well chosen plants and periodic landscape maintenance for theexterior of your home is another easy fix,” says Cole. “It’s the firstintroduction a guest receives before entering your home, and it sets thestage for interior impressions.”

Interior Designer and owner of Designlines Interior DesignInc., Patricia Mooney also notes that color and landscaping areeasy redesign fixes. “Gotta love it [color] because it is notexpensive and if you don’t like it, you can paint over it,” she says.“Just small areas can help to freshen an exterior archway, an

entry, a powder room, or a niche.” Alternate color palettes toincorporate into your redesign include chair pads for interior andexterior, pillows, table runners, side panels for windows, addsMooney, “that infuse fresh color and theme into a dull, tired area.”

For landscaping, plants or “arrangements of succulents,”says Mooney, “can be art in themselves.” She suggests that byadding “greens, plants, trees, you are helping your environmentboth for visual and shade, and cleaning the air.”

“Succulents and cactus are my favorite because if I have a pot largeenough, I can continue to add specimens to make a collage,” she adds.

Beyond color and landscape, lighting can create a differentmood and atmosphere.

“You can develop it [lighting] over time starting from theoutside in,” says Mooney. “Landscape lighting is key and verydramatic. For the do-it-yourselfers, there are a lot of productsavailable from simple rope lighting for decks and coffered ceilingsand plant shelves to twinkle lights everywhere, to larger, moreplanned projects using up light, down light, solar light.”

Taking the time to redesign or remodel your home can be easilycompleted—be it interior or exterior touches on your home.

“Design is very important for everyone,” adds Mooney.“Everyday you should wake up and enjoy your home or space,whether it is big or small, it is important to have your surroundingspleasing to you from the little things to the total picture.”

Mo’s Gallery & Fine Framing Inc.

3650 E. Fort Lowell Rd. | Tucson

520.795.8226 | www.mosgallery.com

DeWitt Designs

415 N. 6th Ave. | Tucson

520.622.1326 | www.dewittdesignsinc.com

Southern Mill Carpet and Tile


520.885.7374

3773 E. Ina Rd. | Marana

520.744.5625 | www.southernmillflooring.com

Rug Décor of Tucson

7607 N. Oracle Rd. | Oro Valley

520.219.1129 | www.rugdecor.com

Cole Interiors, LLC

6791 E. Camino Principal | Tucson

520.327.5151

Designlines Interior Designs Inc.

2080 N. Craycroft Rd. | Tucson

520.885.9577


ATTRACTIVESPECIALS

Tucson’s best culinary destinations rarely take a holiday


We here at Arizona Gourmet Living know as well as you do thatbetween the preparing of holiday feasts, wrapping gifts,welcoming out-of-town guests, and decking the halls, there'soften little or no time to enjoy the true joys of the season.

With that in mind, we bring you a collection of goodies from theOld Pueblo’s culinary community—a selection of wonderful holidayspecials and special events from area restaurants that we hope willnot only help you rediscover the wonderful tastes of the town, butalso hopefully relax and get away from the stressors of the holidayseason. Be thankful for the rich culinary diversity in Tucson!

ThanksgivingWhile much of Tucson’s culinary landscape closes for thefeasting holiday, the bounty at JW Marriott Starr Pass is near-limitless with the daylong Signature Thanksgiving Celebrationthat includes a traditional Thanksgiving buffet from 11 A.M. to 8P.M., as well as an opportunity to try out new Thanksgivingfavorites at Primo. There, a three-course, five choice menufeaturing Melissa Kelly's fresh authentic Mediterranean cuisine issure to delight and surprise. Finally, for patrons looking to keeptheir Thanksgiving feasts around the family dinner table athome, the Catalina Steakhouse at the hotel is offering an all-encompassing take-home feast for four or eight people, as wellas wine and champagne specials on a first-come, first-servedbasis. Reservations for all events (and early ordering for take-home treats) is highly recommended.

ChristmasThere are Christmas Eve and Christmas Day celebrations allacross the Old Pueblo, but truly one of the highlights is theannual food and festivities at the Hilton El Conquistador. Thisyear, the hotel is hosting Santa Claus himself on Dec. 17 for aone-of-a-kind Christmas breakfast event that includes world-class food and fun for your little ones, as well as the return ofthe Christmas Eve and Christmas Day brunches at La VistaRestaurant that will not disappoint.

For a more reserved and elegant affair, leaving theChristmas dinner cooking to Dos Locos Restaurant and be wowedby a first course of Butternut Squash Bisque with Spiced Crab &Lobster, second course of Roasted Tenderloin with a ChipotleBoniato Puree, Caramelized Cippolini's, Haricots Verts and AgedBalsamic Demi, and a third course of sinful Peppermint CheeseCake with an Eggnog Milkshake & Brandied Chocolate.Reservations for these and other Hilton El Conquistador eventsfill up extremely fast, so be sure to sign-up soon!

New Year’sCelebrating at Jonathan’s Cork is a New Year's tradition as muchas champagne and resolutions. To help ring in the new year,Chef/owner Jonathan Landeen is once again offering up ascrumptious Surf n’ Turf New Year’s Eve dinner, along with thelikely return of their Veal Chop with a three mushroomdemiglaze. And as always, the nearly never-ending dessert traywill be available to indulge prior to making your weight lossresolutions (and to test the immediate willpower of those samefolks after the ball drops!).

Also at JW Marriott Starr Pass, Catalina hosts the New Year'sCowboy Celebration with sumptuous three-course meal, live musicand Champagne on the Salud patio, fireworks on the terrace, anda special dinner gala at Primo that will feature select food anddrink selections designed to help you toast the New Year in style!

Throughout the SeasonFirst up on the list—holiday treats...at HiFalutin, there’s nothingmore special than the restaurant's carefully crafted pies, andthroughout the season, they are trumpeting the return ofluscious Homemade Pecan Pie and Homemade Pumpkin Pie tothe menu. The pies are baked fresh daily in HiFalutin’s ranchhouse kitchen using locally grown pecans, their tried-and-truefamily recipes. Also new to the menu for the holidays is ChefTony Martinez’s Almond Albacore Tuna Salad – a deliciouscombination of delicate albacore tuna and thinly sliced almondsover fresh mixed greens and plump tomato wedges – as well asthe Chicken BLT Salad with moist grilled chicken breast, crispbacon, and fresh tomato that is lightly tossed in ranch dressingand served over mixed greens.

Over at jaxKITCHEN, the holidays are a perfect time toreintroduce the restaurant’s “comfort food” movement. Nothingis more comfortable than winter in Tucson, and jax is featuringa variety of dishes that will be centered around braising meats,curing fish, and pickling vegetables. A few samples include MapleLeaf Duck Cassoulet with White beans, Braised Chicken Coq AuVin, Short Rib Osso Bucco with root vegetables, and others.

Takeout options for your major holiday meals, as well asthose smaller nights in between, are also well served by arearestaurants this time of year. No less than 15 major localrestaurants offer holiday meal preparations in advance—werecommend that wherever you end up, you consider the vastselection of to-go bottles of Champagne from elle, a Wine CountryRestaurant, as well as exquisite full meal offerings from thepersonal chefs at Chef Chic. elle is also planning to host a one-of-a-kind caviar and Champaign tasting in December, so be sure tocontact the restaurant for more details as they become available.

So, whether you’re looking to explore new holiday traditionswhile dining out, or bring some of the Old Pueblo’s culinaryclassics to your own dinner table this holiday season, be sure toenjoy these wonderful local favorites and as always—have awonderful, safe, and happy holiday!

08


GODIVA LIMITED EDITION EUROPEAN DESSERT TRUFFLESReward your hostess this holiday with atour of Europe’s finest patisseries. Thisexclusive line, available for a limited timeonly, allows you to indulge your sweettooth and select your favorite dessert fromthe best of European pastry andconfection. Godiva has masterfullyreinterpreted six desserts as decadentGodiva truffles—Lemon Chiffon Cake,Caramelized Apple Tarte, Crème Brûlée,Chocolate Soufflé, Bananas Foster, andBlack Forest Torte. Gift boxes are availablein six-piece ($15), 12-piece ($25), and 24-piece ($50) packages, Godiva BoutiquesNationwide, and Specialty Retailers.

www.godiva.com

CHILL & SERVE WINE IN ELEGANT STYLETwo bottles of wine stay chilled and elegantlypresented in this formal-style cooler.Handcrafted of solid brass and copper, it has aroomy reservoir that hides ice while keeping it atthe perfect chilling level. Service tray (included)protects surfaces from moisture. $129

CHIVAS REGAL 25-YEAR-OLDChivas Regal 25-year-old makes the perfectluxury gift for the whisky lovers in your life; itoffers a complex palate that extends to aluxuriously rounded finish, clearly setting thenew standard for luxury whiskies. Each bottleis individually numbered, presented in anopulent ready-to-gift box, and is available at

limited retailers nationwide. $300

www.bevmo.com

TASSIMO BREWER BY BOSCHThe Tassimo Brewer by Bosch is a simple and fully automaticoperation with the one-touch button and integrated LED userinterface. It delivers beverages in less than 60 seconds.Bosch’s exclusive and energy efficient flow-through water heaterensures that there is virtually no pre-heat time and less waiting timebetween drinks, since it only heats the water needed per beverage The 67-ounce, larger capacity water tank is easily removed andrequires less refilling between uses while the sleek, new, andspace-efficient design makes it the perfect complement to anyhousehold. All that and it is easy to clean as well! $139

www.boschappliances.com

HOLIDAYG I F T G U I D E

Need help finding the right gift? If so, check out Arizona Gourmet Living’s holiday gift ideas.Begin with exquisite Godiva Chocolate and move through a variety of delightful spirits, onlyto conclude with a superb state-of-the-art beverage machine. Happy shopping!


GOING GREEN WITH TRUTRU, America’s first sustainable line ofspirits, introduces a new way to celebrate in(green) style. America’s first completelysustainable spirits line is releasing theultimate “green” spirits gift pack for theHolidays—a perfect host or hostess giftfor holiday parties. Inside: Organic vodkahandcrafted from 100percent American wheat.Outside: Light-weightglass, corn-fiber label,soy inks, recyclablecork, and capsule. Boxis made from 50 percentrecycled matter. Philosophy: TRU plantsa tree in the Americanrain forests for everybottle sold. This isTRU’s long-termmission.The package includes: One 750ml bottle of 100 percentOrganic Vodka made from American Wheat. Two seed embedded, flowering coasters. TRU Vodka plants a tree for every bottle theysell. All packaging and bottle are made fromrecycled, lightweight materials to reduce thecarbon footprint. TRU VODKA is available inselect national markets including Tucson,wherever fine spirits are sold. $34.99

www.truvodka.com

NECTARS DE BOURGOGNE COULISNeed something sweet for a sweetheart?Try these Nectars de Bourgogne Coulisand watch delight blossom. Coulis is apureed sauce of sweetened fresh fruit,traditionally used to top desserts and oftenfound in high-end restaurantsaccompanying meats, contrasting with andhighlighting the flavor. These Nectars deBourgogne are all natural, have no preservatives,and contain only fresh fruit (from suppliers who usesustainable agricultural methods) and cane sugar.Packaged in a gift box, the two, 10.2-ounce bottles are offered in Cassis(Black Currant) and Framboise (Raspberry), and are packed in a prettygift box. $36

www.amazon.com

THE GODIVA ULTIMATE COLLECTIONThis holiday season explore the ultimatechocolate luxury from Godiva. TheGodiva Ultimate Collectionfeatures the finest selectionof signature Godivachocolates, truffles,and biscuits, allbrought together in anextraordinarily decadentassortment. The collectionincludes 20 truffles, 36 chocolates,and 23 Biscuits. Available at GodivaBoutiques Nationwide. $130

www.godiva.com

DON’T BREAK THE BOTTLEPour your friends a stiffmeasure of mischief withour Don't Break theBottle™ Corkscrew puzzle,initiating sparkling dinnerconversation at thenext family get-together,holiday, or backyard BBQ.Simply lock up a bottle andwatch the fun start to flow!Fits opened or sealedstandard wine, liquor,liqueur, high neck beer,and champagne bottles.Available at Target. $24.95

www.target.com

PHIATON MS 400 HEADPHONESGive the gift of perfect sound with Phiaton’s high-endMS 400 headphones! Phiaton, a leader in theworldwide audio industry, offers the ultimate holidaygift for the audiophile on your list. The MS 400headphones are super stylish, and have a high-endsound with marvelous design and aesthetics. The MS400 headphones look like nothing else on the marketwith their stunning, hot red accent. Their phenomenalsound quality is sure to please! $249

www.phiaton.com


GREAT RECIPES OF ARIZONABEEF TAMALESBy Chef Ruben ContrerasLas Cazuelitas de Tucson

2 pounds prepared masa for tamales1 pound prepared red chili beef1 potato, sliced in 12 strips1 small can of jalapeños, sliced1 package cornhusk1 cup red chili sauce1⁄2 Tbsp baking powder 1 pound lardSalt to taste

Put cornhusks in water. Smooth out the lard. Add masa, cup ofred chili, 2 Tbsp of salt, 1⁄2 Tbsp of baking powder. Mix everythingtogether very well. To see if it’s ready, grab a cup of water andthrow a tablespoon of masa on top—if it floats, it means it’sdone. Take cornhusk and add masa to it enough to make onetamale. Repeat for remaining 11. Add beef to the center of thetamale. Add one piece of potato and one strip of jalapeño to thecenter. Then roll the tamale up in a round or squared shape. Tieit up if round with cornhusk, folded right if squared. Put tamalesin a double boiler and steam them for 45 minutes to an hour.Serve with your favorite side dishes. Serves 6 to 12.

JACK’S GREEN CHILI CHICKEN SOUPBy Chef Jack AhernRic’s Café | Tucson

2 red onions2 red bell peppers, roasted and seeded2 Anaheim peppers, roasted and seeded2 green bell peppers, roasted and seeded4 medium chicken breasts, fat and gristle removed6 cups chicken stock1 cup heavy cream, or 2% milk1⁄2 pound butter1⁄2 cup all purpose flourSalt and pepper to taste

On a barbecue grill, place the Anaheim peppers and bellpeppers. You want to turn the skin black on all sides. Placepeppers in a brown paper bag and seal. Let peppers cool for20 minutes. Season cleaned chicken with salt and pepper.Spray chicken with non-stick spray. Cook chickens on a grilluntil cooked through. Place chicken in refrigerator to cool.

Clean peppers in running water and peel off charredskin. When clean, pull seed pod out and shake extra seedsout. Carefully dice peppers and onions. Place in pot with 1⁄2pound butter. Sauté until tender.

While peppers are cooking, cut chicken into bite-sizedsquares. When vegetables are tender, sprinkle 1⁄2 cup of allpurpose flour a little at a time so you do not have any lumpsdevelop. When all flour has been added, pour chicken stock andcream or milk in, and bring to a boil. When soup boils, turn heatdown to a simmer, continue to stir until soup is slightlythickened. Add diced chicken. Add salt and pepper to taste.Serves 8 to 10.

NASU AGEDASHIBy Chef Jun AraiGinza Sushi & Izakaya | Tucson

2 Japanese eggplant (You can substitute the eggplant for tofu. Ifdoing so, remove excess moisture with paper towel before fryingand coat with flour.)1 cup bonito broth4 Tbsp soy sauce4 Tbsp mirin green onions, thinly sliced1⁄2 tsp fresh ginger, ground1 Tbsp daikon, ground

Mix bonito broth, soy sauce, and mirin, and then set aside. Cuteggplant into bite-sized pieces and deep fry 2 to 3 minutes untilgolden. Arrange in a bowl, top with daikon, ginger, and greenonions. Drizzle the broth mixture over and serve. Serves 2.

DAY-BOAT SCALLOPS(Duck prosciutto wrapped with a port and fig glacé)By Chef Greg ZanottiThe Grill at Hacienda Del Sol | Tucson

4 ounces duck prosciutto, thinly sliced 8-10 scallops 2 quarts port wine1⁄2 cup dried figs2 heads frisée lettuceOlive oil to taste Salt and pepper to taste

First pour the port and the figs into a pot and reduce at mediumheat until consistency can coat the back of a spoon. Meanwhile,wrap the prosciutto around each scallop covering their sides.Back to the reduction, strain the figs from the sauce and seasonwith salt and pepper. Set aside. Now, season the scallops withsalt and pepper and grill for three minutes on each side. Setaside to rest for one minute. Next, toss the frisée in olive oil andfresh ground black pepper. Drizzle sauce around plate with aspoon, place scallops in center of plate next to a small bed of thetossed frisée. Serves 4.


GREAT RECIPES OF ARIZONASEARED BEEF TENDERLOIN WITH WILD MUSHROOMSBy Chef Janos WilderJanos | Tucson

2 portions beef tenderloin (7 ounces each), trimmed2 ounces canola or grapeseed oil3 ounces raw butter2 stems of fresh thyme6 ounces foraged or domesticated exotic mushroom1 tsp chives, freshly chopped1 tsp garlic, freshly chopped1 Tbsp shallots, freshly chopped3 ounces red wine2 Tbsp brandySalt and freshly ground pepper to taste

Heat oil in heavy sauté pan. Salt and pepper the meat,sear until well browned on one side. Turn the meat, addbutter and thyme. Sear the other side constantly basting themeat and finish in oven to desired temperature. Deglaze thepan with red wine, scraping up the fond. Add the mushroomsand more oil as needed. After 2 or 3 minutes add the shallotsand garlic and stir well. Flame with the brandy and burn offthe alcohol. Sprinkle in the chives and serve over thetenderloin. Serves 2.

LATKESBy Chef Doug LevyFeast | Tucson

1 pound russet potatoes1⁄2 cup onion, finely chopped1 large egg, lightly beaten1⁄2 tsp kosher salt2 Tbsp fresh parsley, finely chopped1⁄2 cup olive oil for fryingPepper to taste

Preheat oven to 200 degrees. Peel potatoes and coarselygrate by hand, transferring to a large bowl of cold water asgrated. Soak potatoes 2 to 3 minutes, then drain well in acolander. In a dry kitchen towel, wring out as much liquid aspossible. Place the potatoes in a bowl and stir in theremaining ingredients. Remove a 1⁄4 of the mixture and pureeit. Mix it back into the remaining 3⁄4 of mixture.

Heat a 12-inch pan with 1⁄4 cup of the olive oil in itto medium high. Do not allow the oil to smoke. Spoon thebatter into the pan 1⁄8 cup at a time to make small pancakes,spreading them out with a spoon or fork. Reduce heat tomedium and allow the pancakes to set on the underside,about 3 minutes. Turn and cook until the other side is crisp,about 3 to 5 more minutes. Drain on a rack or papertowels and hold in a 200 degree oven until ready to serve.Serves 8 to 10. TURKEY SECA BURRITO

By Chef Jonathan LandeenJonathan’s Cork | Tucson

1 1⁄2 pounds of leftover Thanksgiving turkey1⁄2 cup of strong turkey stock1 large onion, julienne1 1⁄2 cup of julienne green chilies, fresh or canned1 cup of tomatoes, peeled, seeded, and chopped1⁄4 cup of cooking oil1 cup shredded cheddar cheeseSalt and pepper to taste

Shred turkey meat and place in an oven proof tray in a singlelayer. Bake at 350 degrees turning meat until dry. Sauté theonions first, then add green chilis and tomatoes. Cook togetheruntil the onions are soft. Fold in the turkey and heat through.Taste for salt and pepper, then roll in flour tortilla with cheese.Serve with chopped cabbage, salsa, cheese, guacamole, or yourfavorite side dish. Yields 4-6 burritos.

SAVORY ROASTED SWEET POTATO GRATINBy Executive Chef Jim MurphyBluefin and Kingfisher | Tucson

5 pounds New Jersey Red “sweets” Potatoes1⁄2 cup basil pesto1⁄2 cup Asiago cheese1 tsp salt and pepper, more or less2 ounces extra virgin olive oil

Preheat oven to 350 degrees. Place potatoes on a baking sheetand lightly coat them with oil and salt and pepper. Bake for 40to 50 minutes. Remove, split, and slightly cool them. Scoop outinto a mixer. Add salt and pepper, olive oil, and mix toincorporate. Place in appropriate sized baking dish, and smoothout the top, coat with pesto, and sprinkle cheese evenly over thetop. Bake covered at 325 degrees for 30 to 40 minutes. Serveimmediately.

For Basil Pesto2 cups basil, picked and washed 1⁄2 cup pine nuts1⁄2 cup parmesan, grated (Asiago would suffice)1 cup olive oil1⁄2 ounce lemon juiceSalt and pepper to taste

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

FALL 2008 ARIZONA GOURMET LIVING C3

C4 ARIZONA GOURMET LIVING FALL 2008

Arizona Gourmet Living • Holiday 2008

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