Arizona Gourmet Living • Spring 2010

http://www.ginzatucson.com

http://www.kvoi.com/

mailto:[email protected]

http://www.desertdiamond.com

2 Arizona Gourmet Living • Spring 2010

http://www.cafe54.org/

http://www.bbvacompass.com

http://www.zocalomexicanimports.com/s/

http://www.tucsontamalecompany.com/

DINING THROUGH TUCSONDining Through Tucson covers 15 restaurants across fiveareas of town. Enjoy!

FROM THE K ITCHENIntroducing Tucson Chefs Foruz Alireza of Alibaba, SonnyChu of Fusion Wasabi and Todd Martin of Tucson Tamale.Great chefs, great restaurants.

CULINARY COCKTAILSMatt Firth of Market Restaurant Group shares his passionfor culinary cocktails and offers a behind-the-scenes look atthe making of a specialty cocktail.ON THE VINEWine options for summer staycations and barbecues fromwine connoisseur Jeanne Christie.

ARTISTIC IMPRESSIONTake a gallery walk through several Tucson art galleries.

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

Discover great spots in Tucson for style and fitness.

RELAXING STAYCATIONSWhat is a staycation and how might taking one save youmoney? Check out the Tucson resorts that have greatpackages for your staycation.

From the Editor

Events Calendar

Great Recipes of Arizona

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Spring • 2010food & wine

the finer things

contents

at home

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escape ‘n explore

in every issue


LEE M. OSER JR.Editor In Chief

KARRIE WELBORN

Senior Editor

CHRIS BONNEY

CARRIE BUI

JUSTYN DILLINGHAM

JOELLEN LOWRY

ELLEN RANTA

MEGAN WADDING

Associate Editors

JEANNE CHRISTIE

Wine Editor

VALERIE WILSON

Art Director

YASMINE BROWN

Graphic Designer

MARTÍN EZRRÉ

Advertising Sales Director

ENRICO CECCHI

European Advertising Sales

KIM FORRESTER

Administrative Manager

TARA NEAL

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Tucson spring has sprung and we are inching towards our three-digitsummer temps, so sit down with a chilled glass of wine and enjoy thisissue of Arizona Gourmet Living. We’re still in the midst of somerevamping, and this spring edition is the first to go digital! Go onlineto www.oser.com/pdf/AZGL.Spring10.pdf

This issue offers you some great reasons for staying in Tucson even inspring and summer when our desert heat reaches its apex. No matterwhat the season, Tucson has fabulous dining and resort options. In thisissue we highlight 15 restaurants in our Dining Through Tucson feature,and four resorts with great staycation packages for summer fun. There’salso a wonderful feature on mixology and specialty cocktails, our alwayspopular Best Bets for beauty and fitness, and of course, a calendar forwhat’s happening in Tucson in the next few months. Don’t miss JeanneChristie’s regular wine column. This month she offers great options onwines that not only go well with barbecues but can bring you a sense ofEurope, right in your own backyard. Finally, be sure and check out thegallery reviews in the Artistic Impression feature. Tucson is brimmingwith talented, original artists. Take our gallery guide and an afternoonand explore Tucson’s artistic side.

Desert heat in Tucson does not mean there’s nothing cool to do in the OldPueblo this summer!

Arizona Gourmet Living continues to evolve, so stay with us as we exploreliving the gourmet life, right here in Tucson.

Karrie Welborn, Senior [email protected]

From the

Editor

from the editor

diningTucsonthrough

AZGL goes on a tour of the Old Pueblo’s best eateries.By Carrie Bui

dining through tucson

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


PapagayoThis family-friendly restaurant offers traditionalMexican fare in a lively and festive atmosphere.Regulars come often for the chile rellenos or theexcellent fajitas. The fajitas are made with your choiceof chicken or steak and served with a choice of corn orflour tortillas, guacamole, pico de gallo, rice and refriedbeans. Have fun during happy hour in the cantina,Monday through Sunday, 3 p.m.–7 p.m. with drinkspecials, selected half-price appetizers and theirongoing $5 taco special.

4717 E. Sunrise Drive • Tucson520.577.6055

AZUL at La PalomaFor a bit of Mediterranean cool in a scenic Foothills setting,try AZUL at the Westin La Paloma resort. The restaurantoffers a Mediterranean-inspired menu and signature cocktails,all amidst the deep blue lighting, cozy seating and views of theCatalina Mountains of this sophisticated yet casual spot. Startwith the House Charcuterie, then move on to AZUL’s SeafoodCioppino and pair it with an antioxidant-rich Royal BlueMartini, made with acai blueberry vodka. Breakfast is served6:30 a.m.–11 a.m., lunch from 11 a.m.–2 p.m. and dinner isavailable from 5 p.m.–10 p.m.

3800 E. Sunrise Drive • Tucson520.742.6000 • www.azullapaloma.com

Tavolino RistoranteThis favorite north side Italian restaurant is celebratingtheir recent move to a new location. Dark wood floors,brick walls and high-backed booths combine to createan intimate neighborhood atmosphere. A private diningroom opens onto a private patio area for special events,and a Chef ’s Table situated near the kitchen offers gueststhe opportunity to enjoy a more private dinner speciallycreated for them. The restaurant continues to offer thesame fresh salads, made-to-order pastas, seafood anddesserts from the previous location as well as some newspecialties such as open-fire rotisserie meats and wood-fired pizzas. There is also a salumeria, an Italian meatmarket, with authentic, Italian cured meats.

2890 E. Skyline Drive • Tucson520.531.1913 • www.tavolinoristorante.com

north

Arizona Gourmet Living • Spring 2010 7

Agave at Desert Diamond CasinoThis casually elegant restaurant at Desert Diamond Casino makesa great spot for dinner after a leisurely day of gambling or aterrific spot to celebrate a special occasion with the whole family.Sit by a window overlooking the casino plaza and admire theblooming cottonwoods as you feast on fresh American cuisine.Agave’s new menu features a variety of steak and seafood dishesincluding a 10-ounce flat-iron steak and a salmon dusted withPacific Rim spices such as coriander, garlic, thyme, cocoa, brownsugar and cinnamon and served with a ponzu-mustard sauce.The restaurant is open every day from 11 a.m.–9 p.m.

1100 W. Pima Mine Road • Sahuarita520.294.7777 • www.desertdiamondcasino.com

Los PortalesMexican restaurants are no stranger to Tucson,but this South Sixth Ave. family-owned andoperated restaurant stands out from the crowdwith its signature dish, a Mole Poblano. Thedish is a grilled chicken breast topped with atraditional mole, a chocolate and chili sauce,sided by rice and refried beans. Customers keepcoming back to Los Portales for the deliciousMexican meals as well as the energeticatmosphere and friendly service. Los Portalesserves breakfast, lunch and dinner.

2615 S. Sixth Ave. • Tucson520.889.1170 • www.losportalestucson.com

Silver Saddle SteakhouseWhen you’re looking for a juicy steak to slice into on the south side,the Silver Saddle is a good bet. Their USDA Prime and Choice cutsof meat are grilled over mesquite wood which lends an authenticSouthwest flavor to your steak. Your meal comes with a choice ofthe soup of the day or the salad bar, baked potato or French fries,and cowboy beans (pinto beans). If steak isn’t calling your name,the restaurant also has a selection of seafood, including Alaskanking crab legs and lobster tail. The restaurant can get pretty busy socalling ahead is recommended.

310 E. Benson Hwy. • Tucson520.622.6253

south

On A RollOn A Roll made its mark on the downtown dining scene almost two years agowith its hip atmosphere and fresh sushi. The restaurant has begun featuring livejazz music on Thursday nights and a DJ spins neo-soul and R&B on Saturdaynights. On A Roll is also a favorite late night spot with its reverse happy hourspecials on Thursdays, Fridays and Saturdays. Try the sashimi wrap or the newKung Fu roll, made with cream cheese, shrimp tempura, spicy crab and avocadoon the inside and topped with roasted jalapeno and yellowtail.

63 E. Congress St. • Tucson520.622.ROLL • www.onarollsushi.com

The B LineWhen you walk into The B Line, it’s hard not to beimmediately distracted by the revolving glassdessert case. Choose from the restaurant’s eclecticmenu, place your order at the counter and watchyour order go zipping back to the kitchen on therestaurant’s zipline. This locally owned operationopened in 2002, and their attention to fresh, qualityingredients in a casual atmosphere has made it aTucson hit. Try their most popular dish, the fishtacos, made with mahi mahi, topped with cabbage,avocado and Baja sauce on a corn tortilla andserved with a side of salsa, achiote rice and wholepinto beans.

621 N. 4th Ave. • Tucson520.882.7575 • www.blinerestaurant.com

Maynard’s Market & KitchenHoused in Tucson’s historic downtown train depot, Maynard’s is a combination marketand restaurant. The market offers fresh foods, juices, and grab-and-go items as well as avariety of wines, beers and a selection of household goods. Through the breezeway isMaynard’s Kitchen, an intimate restaurant with a charming courtyard patio that offersfull views of the mountains and the occasional passing train. The menu changesseasonally and Executive Chef Addam Buzzalini crafts dishes with locally growningredients, including fresh citrus from the citrus grove adjacent to Maynard’s andeventually from his forthcoming chef ’s garden.

400 N. Toole Ave. • Tucson520.545.0577 • www.maynardsmarkettucson.com

downtown

Dakota Cafe & CateringIt’s hard not to be smitten with the charmingatmosphere of Dakota Cafe. This bistro-stylerestaurant, tucked away in Trail Dust Town,offers casual comfort food. Stop in for lunchMonday through Saturday, dinner Tuesdaythrough Saturday, or for Dakota’s newSunday brunch. If you find yourself therearound lunchtime, and can’t decide betweenthe extensive list of starters, soups, salads,sandwiches and specialties, try the favorite BBQSouthwestern Meatloaf Sandwich, homemademeatloaf with Muenster cheese and mayonnaiseon a French roll.

6541 E. Tanque Verde Road • Tucson520.298.7188 • www.dakotacafeandcatering.com

Montana AvenueFor a more contemporary twist on an old favorite, visit MontanaAvenue, of the Fox Restaurant Concepts family. Wood beams andtables combined with natural light streaming in through the largewindows makes for an inviting and casual atmosphere. Favorites,such as macaroni and cheese, cheeseburger, and steak, areupgraded. Montana Avenue’s macaroni and cheese shines with theaddition of grilled andouille sausage. Burger lovers can revel in twinKobe burgers topped with Wisconsin cheddar, red onion andtomato, and steak takes on new meaning with the restaurant’s agedNew York steak with horseradish gratin and wild mushrooms.

6390 E. Grant Road • Tucson520.298.2020 • www.foxrc.com

BZ’s PizzaDiners who eat at BZ’s are offered more than just a simplehouse salad and a slice of cheese pizza. Chef and co-ownerBrian Sorell trained at the Scottsdale Culinary Institute, and heraises the bar for neighborhood pizza places with hisrestaurant. Sit down in one of the booths running along the sideof the restaurant and start your meal off with the Brie en Crouteappetizer, brie wrapped in puff pastry and served with a roastedgarlic puree. When you’re ready for an entree, choose a freshsalad, a classic sandwich or just go for the fresh from the ovenpizza. Build your own from a selection of toppings or choose aspecialty pizza, such as the Sicilian, topped with roastedchicken, roasted bell peppers, onions and pesto sauce.

9431 E. 22nd St., Suite 137 • Tucson520.546.1402 • www.bzpizza.com

east


Kazoku SushiOpen less than a year, Kazoku Sushi has alreadygained a regular following. The restaurant offersfresh sushi in a friendly and comfortableatmosphere. The restaurant also offers a variety ofnoodle and dinner options as well as lunch specials,but what you can’t miss are their special sushi rolls.For a spicy kick, try the Fireball, a roll stuffed withextra spicy tuna, cream cheese, avocado, cucumberand topped with tempura flakes, eel sauce and chilisauce. Other notable rolls include the Mt. Halla,albacore rolled with white onion, avocado, spicymayo, masago and green chili pepper or the “Y,” withtamago, fried sweet potato, cucumber, spicy mayoand masago.

4210 E. Speedway Blvd. • Tucson520.777.6249

FeastWhen you’re looking to add a little adventure to yourdining menu, head to Feast, located off SpeedwayBoulevard between Columbus Boulevard and AlvernonWay. Owner Doug Levy opened the restaurant in May2001 as a gourmet take-out concept, but the place hassince evolved into a full-scale restaurant. The menuchanges every month here, and the dishes cross the foodspectrum, with an emphasis on out-of-the-ordinaryingredients. Don’t be surprised if you find a rabbit dishor a plate of sunchokes on this menu. The restaurant willmove to a new location in the fall.

4122 E. Speedway Blvd. • Tucson520.326.9363 • www.eatatfeast.com

C. I. Chu’s Mongolian BBQDesign your meal exactly to your specifications at C. I. Chu’sMongolian BBQ. Walk through a buffet line and choose from avariety of ingredients—meats, vegetables, white or brown rice,flour or whole wheat noodles and seasonings—and watch asthe chef prepares your dish right in front of you. Fast, healthyand reasonably priced, C. I. Chu’s is a fresh dining experience.Don’t forget to enjoy your meal with a piece of the restaurant’ssignature sesame bread, made daily and grilled on a flat-topskillet. The restaurant is open 11 a.m.–9 p.m., seven days aweek. C.I. Chu’s second location is on Tucson’s east side.

4540 E. Broadway Blvd. • Tucson • 520.881.47987039 E. Tanque Verde Road • Tucson • 520.886.8619

central


http://www.amerenos.com/

http://www.mybigfatgreekrestaurant.net/

http://www.bzpizza.com


When customers enter the door at My Big Fat GreekRestaurant, they are greeted by an enthusiastic staff, upbeatGreek music, live dancing, and maybe even the sound ofbroken plates in the background.

With a new location in Tucson slated to open the first or secondweek of May, the traditional Greek dining experience will now bemore readily available to diners on the Northwest side of town.

“The new restaurant will be the largest full-service Greekrestaurant in the state of Arizona,” said Ryan Field, Owner of MyBig Fat Greek Restaurant.

The new My Big Fat Greek will be on the northwest corner of InaRoad and La Cholla Boulevard at the Foothills Mall, in what usedto be El Paso Barbeque Company. This new location will replacethe one at 95 W. River Road.

Seven months ago, My Big Fat Greek also opened a new spot inSierra Vista, and Field said he is happy with the success hisrestaurant has seen and is excited to be expanding despite thetough economy.

“We have definitely been doing well across the board,” he said.“People are more and more accepting of Greek food because it ishealthy and it tastes good.”

The new location will have the same lively atmosphere as all theothers, with belly dancing and live music. It also has a good-sizedbar, Field said, so it will play host to a great happy hour everydayfrom 3 p.m.–6 p.m.

There will be plenty of special events and promotions for thegrand opening, Field said. He encourages guests to come check outthe new spot and enjoy the “great food and fun atmosphere.”

My Big Fat Greek’s newest location, 7265 N. La Cholla Blvd., willopen daily at 11 a.m. for lunch and dinner.

7131 E. Broadway Blvd. • Tucson • 520.722.60004177 E. Highway 90 • Sierra Vista • 520.459.1306Coming soon: 7265 N. La Cholla Blvd. • Tucson www.mybigfatgreekrestaurant.net

profiles

the funopa!expands

By Ellen Ranta


http://www.veroamorepizza.com/

http://www.alibabatucson.com/

http://www.thelooptasteofchicago.com/

&


from the kitchen

AliBaba Restaurant probably catches theeye of more than a few passing drivers withits big, hard-to-miss store banner on thenortheast corner of Speedway Boulevardand Tucson Boulevard. But the exteriorcan’t even hint at the deliciousness of thedishes within, all prepared by ForuzAlireza, known to friends and co-workersas Ali, AliBaba’s primary chef.

Ali hails from Turkey, where he learned to cook at the age of 12.The first dish he ever learned to cook was Tas kebabı, a Turkishdish with beef and vegetables cooked in butter. After earning abachelor's degree in interior design, he found himself working chefjobs and gradually leaning away from his original career plans.

He came to the United States, Ali said, about two years ago, andtook this job in September 2009. New owner Nader Attar wantedto spice up the menu with some new dishes, and Ali’s talent forLebanese and Persian food was exactly what he wanted.

At the start of the day, Ali comes into AliBaba and sets towork making food for the day’s customers. He works quickly,preparing a typical kebab in six to seven minutes. Everythinghas to be fresh, naturally.

“All my marinades, all my vegetables—everything is fresh,”Ali said.

Every morning, Ali prepares about 24 pounds of falafel. Then thefirst customers start to trickle through the door. By day's end, that24 pounds has usually dwindled down to nothing—a sign of thefood's universal popularity.

“Everyone likes falafel and hummus,” Ali noted. Of the people who come through AliBaba’s door every day,

Ali estimates that about 50 percent are looking for somethingvegetarian. AliBaba’s menu has a host of vegetarian options,

from eggplant borani to okra stew to a variety of delicioussalads, topped with a special dressing made by the owner’sdaughter. There are also appetizers like lebni—creamycondensed yogurt topped with dry mint and olive oil—and thesix grape leaves stuffed with lentils, parsley and rice.

Ali said his best dish is the rack of lamb, served withhummus. He also recommends the joojeh kebab—a marinatedbreast of chicken skewered and charbroiled—and the Chef ’sKebab Plate, which combines three kebabs: ground beef,chicken and filet mignon.

All of AliBaba’s marinades are made with saffron, a spice madefrom the dried stigmas of the saffron crocus. It’s an expensive butinimitable flavor that adds a distinctive note to many of AliBaba’sdishes, including the ice cream.

Ali prepares a fresh batch of ice cream two to three times a week,mixing saffron and pistachio with vanilla, milk and otheringredients and then refrigerating it, mixing it and finally letting itfreeze overnight before serving. He also mixes up smoothies—inflavors ranging from pineapple to mulberry juice—and brewsbatch after batch of hot Turkish coffee.

Crowds at AliBaba are steady throughout the week, but Ali saidthe restaurant is extra-packed Friday and Saturday evenings, whena belly dancer comes to entertain the customers.

As hard as Ali works, he often finds himself in the restauranteven on his days off. The restaurant’s staff feels more like afamily than a staff, he said, with everyone pitching in duringbusy hours to help out.

“It's a friendly atmosphere,” he said with a smile. “If I have a dayoff, I'm in here.”

2545 E. Speedway Blvd. • Tucson520.319.2559 • www.alibabatucson.com

By Justyn Dillingham

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

sizzlespice


http://www.losportalestucson.com/

http://www.laraza1210.com

BARRIERSbreaking

Names can be funny, especially restaurantnames. Sometimes they’re a reflection ofownership. Others can indicate mood, orperhaps what a diner can expect to find on themenu. For Sonny Chu, Owner and Chef ofFusion Wasabi, embracing a name has providedone of the greatest challenges of his life.

“I have no comfort zone, no standard dish Iprefer to make,” said Sonny, standing behind the sushi bar at FusionWasabi, the restaurant that has featured Sonny’s creative and daringmenu choices for almost six years now. “I think when you getcomfortable, you allow yourself to become lazy and settle in. I want toconstantly be breaking down the barriers put around me. (People)think I’m a subdued sushi chef? Watch me play with fire on theteppanyaki grill.” And the same is true in reverse. Sonny himself is afusion of very different worlds—a creative sushi chef one moment, adramatic teppanyaki showman the next. A white dry erase boardbehind the sushi bar features the latest sushi specials he’s created from

daily experimentation. A Korean spicy sashimicombo here, a scallop covered Pearl Roll

there, each just another few daysof brainstorming.

In fact, the entire menu reflects Sonny’s adventurous side. TheOrange Chicken, for instance, came simply from a late night craving.“I came home with food one night, and my wife and family agreed thatthey would’ve rather had orange chicken. The next day I came in andfor a week straight I experimented with batter and sauces until I foundthe blend I liked.” It’s been on the menu ever since.

This is the most obvious recurring pattern in Sonny’s life:identify a challenge, and then attack it relentlessly. As a young manhe traveled a lot, spending years in California and Hawaii beforemoving to Tucson. He would arrive somewhere new, find someonewho had mastered something he wanted to learn, and take in asmuch as he could. Food was always his favorite pursuit, but itdefinitely wasn’t the only one.

Food just happened to be the one thing that kept sneaking backinto his life. “I used to be a young, single guy, working a job ortwo just to stay busy, and I’d spend all my money eating at the bestrestaurants, trying crazy dishes and seeing what was out there. Itasted certain foods and decided I had to understand how toproduce those flavors.” Sonny smiled fondly as he rememberedthe old days. “That was when I really fell in love with fish too.”

The truth is he always enjoyed seafood, but it was the fresh fishof the Pacific that changed Sonny’s palate for good. To this day, hisfavorite food both to prepare and to eat is raw fish. White fish, suchas halibut and sea bass, top Sonny’s personal menu.

“White fish generally has a crisp, clean taste. The flavor is not soheavy that it drowns out the texture and freshness of the fish. That’swhy I have to use fresh fish. It’s the difference between good sushiand all-you-can-eat sushi.”

This is why Fusion Wasabi has fish flown in and then takendirectly to Sonny, who along with his fellow chefs prepares and

stores everything their own way. “I don’t like too many outsideinfluences affecting my ingredients. I want the freshest cuts,

the best vegetables, the perfect sears. It’s important to get allthe pieces right, so the final product is perfect.” Sonny laughed at the thought of listing the responsibilities he

takes on at Fusion Wasabi. His attention to detail, along with his

Fusion Wasabi’s Sonny Chu embraces challenges and adventures.

from the kitchen


drive to be the best at everything, makes itso that his hands are in everything. Just afew short weeks ago, it was Sonny himselfstanding alongside the health inspector,explaining methods of storage andcleaning at the restaurant.

“He handed me that A certificate, and it’sjust like seeing a customer’s eyes widen atthe first taste of a new creation. Those arevictories; those are the moments I knowI'm great at what I do.”

Through all his time at work, Sonny hasone word running through his mind:Fusion. The name of the restaurant, thename of the style he has developed. Hisfavorite ingredient, garlic, is true to this. Asushi and teppanyaki chef whose must-haveingredient seems more appropriate with agood tomato sauce and breadsticks? Itspeaks to Sonny’s willingness to go outsidethe box. “Many people associate garlic withan overpowering odor and taste, but whenit’s used correctly, it brings out the bestflavor. Average diners associate garlic withItalian cooking, but it can enhance a dishfrom almost any culinary background.”

Many of the dishes Sonny has created aremeant to further embody the idea of fusion.Different rolls feature combinations ofAsian, Hispanic and Caribbean flavors, andsome rolls are simply unique. Sonny’sFusion Wasabi Special Roll is a marriage offreshwater eel, crisp cucumber and freshavocado and strawberries on top. While headmitted it was probably his signature dish,Sonny pointed to concept as a bettersignature than the food.

A customer told him one day that he’dnever eat sushi with fruit. Sonny decided tochange his mind, and within a week, hehad his special. In fact many rolls arenamed for the customer who got Sonnyinto creative mode. “I love it (whencustomers give me ideas). I’m challengingmyself every day; it’s even better when mycustomers challenge me.”

Fusion Wasabi is open from 11 a.m.–2 p.m. Monday through Friday for lunch,and 5 p.m.–10 p.m. Monday throughThursday, 5 p.m.–11 p.m. on Friday,4:30 p.m.–11 p.m. on Saturday, and5 p.m.–9:30 p.m. on Sunday for dinner.

250 S. Craycroft Road, Suite 100 • Tucson520.747.0228

http://www.itsagrind.com/

http://www.tucsonindianrestaurant.com/

http://www.fronimos.com/


from the kitchen

Arizona Gourmet Living (AZGL) chats withTucson Tamale owner Todd Martin (TM)about becoming a tamale expert.

AZGL: What sparked your interest incooking and food? TM: I've been cooking since I was a kid andalways loved the creative aspects of it.

AZGL: How did you become a chef?TM: On-the-job experience. I started asa sandwich maker in a pub and over theyears worked my way through linecooking to being the chef at my owncatering business in Denver.

AZGL: What is your favorite food toeat? To make?TM: I love cheese. Any kind, everykind of cheese. I love cooking anything,but for a simple meal at home I likemaking pasta.

AZGL: What is your signature dish atTucson Tamale? TM: We only make tamales so all of ourtamales are our 'signature' dish.

AZGL: How would you describe yourcooking style or cooking philosophy?TM: Being a lover of food my whole lifeand cooking since I can remember, I’m always on the lookout fornew experiences and certainly learning new techniques, processes,recipes and flavors. So 14 years ago when my wife (she was mygirlfriend at the time) said, “We’re going over to my parents’tomorrow morning to make tamales,” I was excited. We arrived at

8 a.m. to an incredible sight: five bushels of corn, 25 pounds offreshly roasted green chilis, 18 friends and family, and five cases ofbeer. After a full 10-hour day of making tamales I was in love. I wasalready in love with Sherry, now I was in love with making tamales.There’s an earthiness to making tamales. Like when you plant yourgarden, you till the soil with your hands and nothing feels betterthen the damp soil sifting through your fingers. When makingtamales there’s nothing like the feel of freshly prepared masa beinggently patted onto the smooth side of a corn husk. As you roll it youare in awe of the beauty you just created. It’s hard work but the

rewards are well worth it.

AZGL: What prompted you to opena restaurant?TM: In my restaurant journeys I foundmany a delicious green corn tamale but littleelse to satisfy my craving for a really, reallygood tamale. So I did what so many othersdo, you make it yourself. Getting inspirationfrom my need for something out of theordinary I started making my own. Friendsand family would come over and rave aboutthe incredible tamales. They wanted someto take home but we hardly ever hadleftovers. I have over 25 different tamales inmy ‘portfolio’ (my online nickname iscornartist—look for me on Twitter) andam always trying new things.

In early 2008 I made the decision toleave my executive position at a Fortune500 company to make my tamales for

everyone. On Nov. 21, 2008 the Tucson Tamale Company openedits doors and the rave reviews keep coming in.

2545 E. Broadway Blvd. • Tucson520.305.4760 • www.tucsontamalecompany.com

for the

of

lovetamalesBy Ellen Ranta

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


The Beverage House“In the wine world, we’re unique,” said JayBye, Corporate Director of Fine Wines,“because we have quality wines, at affordableprices that add ‘style’ to your wine cellar.”

Bye encourages attending the FridayNight Wine Tasting (4 p.m.–6 p.m.). Bye’spersonal choices are poured withaccompanying Tasting Notes and a 20percent discount on the featured wines.Visit the website for details.

8660 E. Broadway Blvd. • Tucson • 520.296.99336250 N. Oracle Road • Tucson • 520.219.6424www.beveragehouse.net

La Madrina PizzeriaLa Madrina serves up the best traditionalNew York-style pizza in Tucson, alongwith pasta and sandwiches. Check out TheSupreme, featuring sausage, pepperoni,green bell peppers, onions, mushroomsand black olives.

Monday through Thursday, 11 a.m.–8:30p.m., Friday and Saturday, 11 a.m.–9 p.m.,and Sunday, noon–8 p.m.

7872 N. Oracle Road • Tucson520.742.2111 • www.lamadrinapizza.com

Mina’s ThaiThe restaurant offers Monsoon ValleyWines, produced from the grapes of thefloating vineyards of Siam Winery. TheMonsoon Valley Red, a medium-bodiedwine, is recommended for red curries andmeat dishes. The Monsoon Valley Whitewith its citrus aromas complements steamedand grilled seafood dishes as well as saladsand pad Thai noodles.

5575 E. River Road, #141B • Tucson520.299.0453

It’s A GrindLocated in Plaza Antigua on River Roadand Campbell Avenue, It’s A GrindCoffee House can provide that perfectpick-me-up in a cup. Choose fromvarietal coffees, rich espresso, blendeddrinks, smoothies and flavored teas. Theeclectic coffee shop features modern jazzand comfortable seating.

4205 N. Campbell Ave • Tucson520.326.1981 • www.itsagrind.com

http://www.lamadrinapizza.com/


When it comes to cocktails, Matt Firth just might be able tochange your mind about what you think you know and like.Before I met Firth, a principal in Market Restaurant Group, Ithought I didn’t like mojitos. However, after trying his kumquatmojito, I was sold. Pretty good for a guy who never had even asip of alcohol until college.

Firth is the drive behind the culinary cocktails at HarvestRestaurant, and he’s bringing the concept to The Grill atHacienda del Sol Resort with a new specialty cocktails menu.He traces his mixology roots back to his time as a collegestudent at Northern Arizona University. His dad, Tom Firth,also of Market Restaurant Group, owned his first restaurant inFlagstaff, called Buster’s. The restaurant, said Firth, is famousfor a drink called Buster’s Bowl, a fish bowl of a drink that wasmade with several different liquors and required two people toorder one drink. Firth asked his dad for the Buster Bowl recipe,

and quickly became the resident bartender among his friends,mixing up Buster Bowls at parties.

“As a kid, I always said I would never be in the restaurantbusiness,” said Firth, who studied finance in college. But,perhaps it was unavoidable for a guy who grew up in therestaurant business. After college, Firth worked in Tucson as aloan originator, but didn’t really enjoy the job. “I guess I didn’treally want to go down that path.” While on a beach inCarlsbad, Calif. with his parents, his dad asked him if hewanted to help out the Zona78 on River Road, which was goingthrough a difficult period. He said yes to the Zona78 offer, andFirth said it ended up being “good for them and good for me.”

After helping to turn business around at Zona78 River, Firththought about opening a lounge in Tucson. He traveled to a fewlarge cities, including Los Angeles and Las Vegas, researchinglounges and looking for inspiration. That lounge idea didn’t

culinarycocktails By Carrie Bui

culinary cocktails


come to fruition, but his trip helped inspire a greater interest inmixology. In fact, Hacienda del Sol’s culinary cocktail menuincludes Peppers!, modeled after the Peppers Delirious cocktailFirth had at the former S Bar in Los Angeles.

At the same time the lounge concept fell through, Firth, hisfather, and their partners in Market Restaurant Group, father-son pair Rick and Kevin Fink and executive chef Ramiro Scavo,were asked to open a restaurant in Oro Valley. The five openedHarvest Restaurant in November 2008, focusing on seasonalmenus that emphasize the use of fresh, local ingredients.

Opening Harvest also gave Firth an outlet for his mixologyexperiments. He said the restaurant was his “first opportunity”to really begin playing around with culinary cocktails. “Wemade (cocktails) a major focal point of the restaurant,” he said.To do this, they implemented a seasonal cocktail menu.

Hacienda del Sol is now reaping the benefits of Firth’s passionfor mixology. Firth believes cocktails will be influential indrawing young professionals to the resort. Up till now, theresort has cultivated its vast wine collection, one that has drawna considerable amount of attention. However, wine, said Firth,is probably a more intimidating option for a younger crowd,both in selection and price. Those who are inexperienced inwine have more difficulty discerning between quality levels.Culinary cocktails will help bridge the age gap, and at the sametime introduce a new element to the restaurant. The use offresh, local ingredients stays true to the Market philosophy.


The culinary cocktail menu at Harvest begins withconsidering produce that is available fresh and locally, similarlyto how the chef considers the seasonal produce offerings for themenu. Firth told his bartenders they are “chefs” behind the bar,and stressed taking their drinks seriously through the use ofquality ingredients and striving for consistency. He walked methrough how he tests a featured ingredient in multiple drinks,looking for a balanced cocktail to put on the menu.

At the time of our meeting, citrus fruits were deep in bloom,and Firth decided to experiment with kumquats, fresh from thetrees on Hacienda’s property. He prepared a kumquatmarmalade ahead of time, simmering it with simple syrup andwater and blending it smooth. He’ll test the kumquatmarmalade as a featured ingredient in a variety of populardrinks, including a margarita, a martini, a champagne cocktail,and a simple cocktail as well as the aforementioned mojito.

As Firth combines ingredients, measuring carefully, he talksabout how the goal of a good culinary cocktail is to create abalance between the flavors. Each drink he makes is anexperiment to find the balance, to taste the fresh kumquat, tochoose one that catches your attention. He makes a margarita—tequila, sweet and sour mix, kumquat marmalade, shaken—andtaste tests it. “I want it to be a balance of all those flavors,” hesaid. Firth declares the drink just a little too sweet, and triesagain, replacing the sweet and sour mix with fresh lemon andlime juices. After both drinks, Firth comments that he couldstill improve on it, but chooses to move on to the next drink.

He makes a mojito, muddling fresh mint from Hacienda’sgarden and combining it again with the kumquat marmalade,10 Cane rum and lime juice with a touch of soda at the end.These are classic drinks, and Firth notes that he’s not looking toinvent anything, but instead, he wants to be able to give drinksa personal spin. “You want to make it your own way,” he said.

The champagne cocktail he mixes is simple, just thechampagne and kumquat puree. Firth notes that the kumquatdrives the drink forward, and compares it to a mimosa. Hisnext kumquat drink experiment is a martini made withHendrick’s gin. He also decides to throw in a little ginger andelderflower as he warns, “I don’t know if this is going to begood. This is going to be totally off the cuff.” He pours thedrink into a martini glass, comments that it’s strong on thealcohol and that he doesn’t love the ginger.

He tries the drink again with no ginger, a little mint, less gin,more elderflower and more kumquat marmalade. The seconddrink comes out more successfully: “I like that better. It’sdefinitely more round, and the alcohol doesn’t hit you as much.It has more kumquat, which I like.”

To cap off our meeting, Firth prepares Peppers!, his favoritedrink. He muddles fresh red bell pepper and jalapeno together,then adds in a few fresh mint leaves. The drink is made withAviation gin, a small-batch gin from Portland, and he pours itover ice and tops it with soda water. He tastes it first, anddeclares that it doesn’t have enough of a kick. Jalapenos aretricky, he explains, because you never know how much spice isin it. He muddles jalapenos twice more and adds it to the glassin order to achieve the drink’s spicy finish. Firth garnishes itwith a slice of bell pepper and a sprig of mint. Peppers! tasteslightly refreshing—it has a cool start from the bell pepper andgin and finishes with a hint of peppery bite.

This demonstration is an example of how Firth and his teamcrafted the specialty cocktails menu at Hacienda del Sol. Theprocess requires patience and effort, but the results are uniquecocktails made with care and attention. These are drinks meantto be sipped slowly, to be savored as you consider their multipleelements. An excellent culinary cocktail is just as satisfying asthat glass of aged wine or a gourmet meal.

MYER LEMON SOUTHSIDEBy Mixologist Matthew Firth Market Restaurant Group

2 ounces Hendricks gin1 ounce fresh Myer lemon juice1 ounce honey simple syrup5 mint leaves3 drops cocktail bitters¾ ounce pasteurized egg white

Put mint in bottom of a cocktail shaker and crush with the back of aspoon to release essential oils. (Do not muddle or grind; this will resultin a bitter flavor of chlorophyll and ground leaves, not the lovelyaroma and flavor of the essential oils of the mint.) Add about 5 or 6ice cubes and remaining ingredients. Shake hard for about 10seconds. Fill high ball with ice and contents of cocktail shaker. Topwith soda water.

Garnish with wheel of Myer lemon and mint.


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There are lots of reasons to stay home for vacation this year.Perhaps you would rather put some extra money in your bankaccount, reduce those credit card balances or just take a year offfrom losing all that money converting dollars to euros. Eventhough your heart is screaming for a trip to Europe, are you reallygoing to miss Germany, Italy or France? Maybe. Some folks go toEurope for the sheer beauty of the mountains and their clean, coolsmells, others to be near water, whether it is the briny aromas of theMediterranean, or a refreshing lake or river. And then there is theart and culture. But we also go for the food and the wine, yes, themarvelous wine!

Why do European wines taste so much better when we are there?In Europe, we experience wines from small producers who cater totheir locale and do not export. There, we do not taste the mass-produced, mass-marketed wines that are exported and end up onour supermarket shelves. Unfortunately, when we think ofEuropean wines, most of our exposure has been with thosesupermarket wines.

However, we are in luck living here in Tucson. There is a wineshop that caters to European wineries whose philosophy is to makehandcrafted, artisan wines with a tiny production. Wine Depot onGrant Road just west of Alvernon Way has an amazing selection ofthese impossible to find wines. Frank Lietzau, who is originallyfrom Cologne, Germany, is the friendly and informative proprietor

who hand-picks wonderful wines during his trips to Europe. Frankhas special relationships with the European wineries who makethese lovely wines and is able to acquire them for limited export.You won’t find Frank’s wines anywhere else. They are exclusive toWine Depot and you.

Keeping in mind that we are not going to Europe and are doinga “staycation,” we now know where to find the European wine. Solet’s have some barbecues—European/American style. Lakes?Mountains? Staying local, there are so many places to go. A coupleof favorites come to mind. My recommendations would be LakePatagonia, only about an hour south of town and Mount Lemmon,just about an hour up from town.

The drive is, in itself, picturesque, lots of mountain vistas, colorsand silhouettes as you ride through Arizona hill country, full oflush desert flora and fauna. Once you are there, Lake Patagonia haseverything you need, picnic ramadas with barbecue grills, rightnext to a swimming beach. Trees and wildlife are abundant withwhitetail deer, blue herons, hummingbirds and much more. If youwant to throw in a fishing line, rent a canoe (or not) and try forbass, bluegill and catfish. This is an idyllic setting with a 265-acrelake that’s 2½ miles long. Ahhhh! Put me in that canoe!

Now, let’s think about the food for our lakeside barbecue, herb-crusted chicken thighs, German potato salad and pickledasparagus. The herb-crusted chicken is easy. The night before you

By Jeanne Christie

a wine barbecuestaycation

on the vine


go, liberally coat the chicken pieces with parsley, sage, rosemary,thyme and garlic salt. Allow it to sit overnight in the fridge. Whenyou’re grilling the chicken add a pat of butter on top of the thighsat the very end. German potato salad recipesabound on theInternet, but here isan easy one: cooked,quartered redpotatoes (peeled orunpeeled), mincedonion, celery seed,minced fresh parsleyand mayonnaise. Easyas can be, add a littlesalt (if needed),pepper and paprika.The pickled asparaguscan be picked up atyour grocery store.

And now for thewine. After consulting with Frank Lietzau at Wine Depot, wedecided on two wines. The first is Karl Pfaffman TrockenRiesling in a full liter bottle for $16.99. What a deal! This is adry Riesling with a medium body and delicious minerality thatwill match perfectly with the chicken. The second wine chosenhas to be the best Chardonnay from Germany I have evertasted—Weingut Bercher Burkheim Chardonnay Trocken Spätlese2005 at $49.99. This golden wine has rich, explosive fruit andoak with tangerine and vanilla flavors and a long, lingeringfinish. Think of it—a wine that will make you think you’re onthe Yonne River in Burgundy, France, rather than the RheinRiver in Baden, Germany. Baden is the warmest wine region inGermany and they produce some great Pinot Noirs in the areaas well as Chardonnay.

Next, it is time to head to the mountains, no, not the Alps, butMount Lemmon. When I am away, my vision of Tucson consistsof the Santa Catalina mountain range, Sabino Canyon andMount Lemmon. My mind wanders to the thought of hiking,nestled in Sabino Canyon with the sound of Bear Creek and adifferent view at each turn. There is always a feeling of how theCatalinas seem to have outstretched arms, welcoming all andthe sight of Mount Lemmon, beckoning. How fortunate we areto have such an incredibly beautiful, multi-faceted, breathtakingmountain of excitement barely an hour away! Spectacular viewsare awaiting you. Mixed conifers, pines and fir trees provide thatwonderful, clean, fresh forest aroma. Lots of picnic grounds uptop with tables and barbecue grills. The Alder picnic area is oneof my favorites, and we have spent many good hours barbecuingand picnicking there.

O.K. We know the place, how about the food? The mountains,having a more rugged feeling, call for beef. I am not talking burgersbut something more European. How about Steak Florentine? Easyenough. To add an American touch, let’s include baked potatoes andcorn on the cob. For Steak Florentine, you’ll need your butcher tocut a 2-inch thick porterhouse steak. The night before your alpinebarbecue, rub the steak well with fresh garlic. Bring along some

extra virgin olive oil and some lemon to sprinkle on your steak afteryou have grilled it to a perfect rare. Then slice it into ½-inch cuts.Cook the baked potatoes wrapped in aluminum foil in the coals and

grill the corn in the husk. Mmmm! My mouthis watering just thinking about this barbecue.

It is time to reflect on some great matchingwines. Again, Frank at Wine Depot has cometo the rescue. Our No.1 choice is Italy’sDemarie Nebbiolo d’Alba 2004 at $30.49,from Piedmont. The Nebbiolo has greatconcentrated berry fruit with a hint ofearthy mushroom and excellent balance andlength. We absolutely had to throw in acouple of Bordeaux choices as well. LaCroix Chantecaille Grand Cru St. Emilion2005 is a winner at $44.95; the 2005 vintageproduced stellar wines in Bordeaux. LaCroix Chantecaille St. Emilion 2005 has aberry and earth bouquet with flavors of

cherry, berry, dark chocolate and plum running strongly throughthe mid-palate. This is an elegant and well-balanced wine with asmooth and lengthy finish. For our last selection, we pickedChateau Relais du Cheval Blanc 2005 at $19.99, with flavors andnuances of cherry, berry, pepper, earth, licorice and spice. What’snot to like at that price?

So forget the autobahn and autostrada; who needs Europe whenwe can have such a good time, barely an hour’s drive away?(Remember to take a designated driver for the ride back downfrom Mount Lemmon.) Bon appetit! Buono appetito! Gutenappetit! Have a great vacation (oops) staycation!

Again, many special thanks to my co-conspirator and fellowstaycation barbecue buddy, Dan McCoog. Also, many specialthanks to Wine Depot’s Frank Lietzau.

Jeanne Christie has been a wine professional for most of her adultlife, including wine writing, winery public relations and marketing,wine education, wine buying and wine sales. Jeanne is a professionalWine Judge as well and is currently a Wine Consultant for Wine-ovations. She can be reached at [email protected].


artisticIMPRESSION

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

Close your eyes and picture Tucson as it might look to anewcomer, or a resident coming home after a trip around theworld. What impressions and images would your mind call up?

If anything makes Tucson the city it is—besides the cacti, the adobehouses and the indelible whiff of wet creosote bushes in the air after asummer drizzle—it’s our art galleries. Running the gamut from classyto funky, with atmospheres that range from elaborate to casual, ourgalleries reflect the soul of a city with creativity on its collective mind.

Some of these galleries, like the DeGrazia Gallery in theSun, at 6300 N. Swan Road, which celebrates the life of the late,legendary Southwest artist Ted DeGrazia, are well-known

enough to be familiar to non-residents. But art galleries can befound almost anywhere in town, and they often pop up inrather unexpected places. There’s no better way to get to knowTucson than by stepping inside one of these galleries.

If you want to begin your gallery venture by veering as farout of the mainstream as art gets, your first move should be topay a visit to Dinnerware Artspace. The venerable gallery, nowin its 31st year, offers a glimpse of the Tucson art world at itsmost unorthodox and unpredictable, with exhibitions rangingfrom performance art to video art.

“We try to work with as many artists and groups as we can,”

Don West - Obsidian GalleryArt at Café 54

the finer things


the finer things

said gallery director David Aguirre. “It’s a high-volume activity,because there’s so many artists in Tucson, and of course wewant to work with all of them.”

Past events have included last spring’s Pollos del Pueblo, anexhibit which featured chicken-themed artwork; Ignite Tucson,an event where people can stand up and speak for five minutes onabsolutely anything in the world; and Paperworks, a 2008 exhibitfeaturing mostly three-dimensional works made out of paper.

Aguirre said that Dinnerware provides an artistic space for “careerpeople who don't really consider themselves artists” but still want toexpress themselves. He said it was heartwarming to see people bringtheir relatives in to see their artwork on display at a gallery.

Dinnerware recently opened at a new location at the CitizensArt Studios, 44 W. Sixth St., which also houses other localgalleries, and Aguirre is working on a proposal for the city ofTucson to turn the warehouse into a permanent arts center.

While Dinnerware receives public funding from the ArizonaCommission on the Arts, it has not been as strongly affected bythe slumping economy as many other establishments. “Partly it’sthat we’re not based on sales as a commercial gallery is,” Aguirresaid. “We’re based more on activity and on human resources. Sowe’ve been able to thrive. We have ‘people power,’ basically.”

If you’re searching for a gallery that spans the art spectrum, headto Jane Hamilton Fine Art, a gallery whose back story is as

intriguing as its displays. Owner Jane Hamilton went from sittingon the floor of a tepee in New Mexico to running her own artgallery in Tucson’s Catalina foothills. Her story began when sheopened Jane Hamilton Fine Art in Bisbee in 1992, and eight yearslater made the move to Tucson. “I’m one of these people who didsomething with $400 and four kids,” she said.

Collectors from all over the globe have found their way toJane Hamilton Fine Art, in Plaza Colonial (located at thesouthwest corner of Skyline and Campbell), the prominent newart and design center of the “four corners” area of the Foothills.

On May 8th, 11 a.m.–3.p.m., Pokey Park will bedemonstrating (in clay) how she creates her bronze sculptures.If you’ve seen the three large sculptures at the corner of Skylineand Campbell, you have seen her superb finished works. Earlierin the spring the gallery featured George Bodine’s Love of Italypaintings. “I have about 60 artists who represent thetraditional, the contemporary, the whimsical and the abstract.”said Hamilton, “Come by and see for yourself!”

From Jane Hamilton Fine Art, you can choose to head just afew minutes south to Obsidian Gallery and Obsidian 128.Sometimes one gallery just isn’t enough to contain all the workyou want to display. It certainly wasn’t for Monica Prillaman,Owner of Obsidian Gallery, who opened Obsidian 128 nextdoor in October 2009.

Art at Café 54 Jack Eggman - Jane Hamilton Fine Art


Dinnerware Artspace44 W. Sixth St. • Tucsonwww.dinnerwarearts.com

Jane Hamilton Fine Art2890 E. Skyline Drive, Suite 180 • Tucsonwww.janehamiltonfineart.com10 a.m.–6 p.m. Monday through Saturday • 10 a.m.–3 p.m. Sunday

Obsidian Gallery and Obsidian 1284320 N. Campbell Ave., Suites 128 & 130 • Tucson520-577-3598 • www.obsidian-gallery.com10 a.m.–6 p.m. Monday through Saturday • 10 a.m.–3 p.m. Sunday

Café 5454 East Pennington St. • Tucsonwww.cafe54.org11 a.m.–2 p.m., Monday through Friday

Solar Culture31 E. Toole Ave. • Tucsonwww.solarculture.orgNoon–midnight

Obsidian Gallery focuses on contemporary crafts, whileObsidian 128 features contemporary fine arts and sculpture.Obsidian Gallery is currently featuring the work of Sarah Perkins,a professor at Missouri State University who does enamel work onmetal, and local artist Laurel Hansen, who paints. Obsidian 128 isdisplaying the work of Don West, a mixed-media artist, JoeHatton’s expressionistic real-world inspired abstract paintings,and the photography of Patricia Carr Morgan, who blends framesfrom old movies with contemporary photos for a unique effect.

Downtown Tucson offers its share of unique galleries, butone of the most original is Café 54, a lunch bistro that providestraining for adults recovering from mental illnesses and givesthem an opportunity to see their work on display.

“The art component was something I had designed into therestaurant space, so that way we would be part of the downtownarts community as well,” said Café 54 Executive Director MindyBernstein. Café 54 also provides scholarship funding for theseartists, enabling them to preserve their existing artwork andobtain the materials to create new works of art.

“So many people recovering from mental illnesses arefinancially not well endowed as other people,” Bernstein said.“Artists need to have a medium in order to express their gifts.”

In addition to providing the artists with the inspiration andsupport they need to work, the cafe provides the communitywith a unique and fascinating artistic perspective.

“We compartmentalize a lot of our citizens, (in terms ofthem) being their illness or their disease, rather than being acitizen with a disability,” Bernstein said.

To learn more about how to purchase a work you see ondisplay at Café 54, call 520.622.1907.

“The work people are coming out with just blows me away,”Bernstein said. “It is so beautiful. It is a gift on so many levels.”

If reading about all these galleries has made you want to try

your hand at this art business yourself, you're in luck. Art is often caricatured as something rarified, remote,

snooty—something done only by enigmatic, clove-smokingFrench eccentrics. The perfect antidote to this kind of thinkingis to stop by Solar Culture, a gallery where anyone in the worldis free to display their art.

There are ground rules, of course: You can bring one largepiece of art or up to three smaller pieces, and you should bringit in ready-to-be-hung condition—with a strong hangingdevice attached—on the week of the show opening, Tuesdaythrough Thursday, in the afternoon or evening. Floor standingpieces, or works that sit on a firm base, are also welcome.

From there, the sky's the limit.

Steve and Katia Pflipsen - Obsidian Gallery Tom Murray - Jane Hamilton Fine Art


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revolutionarygarden center



Harlow Gardens has been a fixture in Tucson for 70 years. Athird-generation, family-run operation, the store has won local,state and national awards for its beautifully innovativelandscaping. For two consecutive years they have been namedas one of the only two “revolutionary Garden Centers in theSouthwest” by Today’s Garden Center.

Harlow Gardens’ landscape designers create spaces that arebeautiful and usable, working with you to plan a patio forentertaining, a play area for the kids or a quiet retreat foryourself—your dream made real and touchable.

Maybe it’s being voted one of Tucson’s best places to work, ormaybe it’s just inherent in the mix, but the store prides itself onmaking sure its customer service is also the best. Expertscheerfully provide thoughtful answers to your questions. VisitHarlow Gardens and discuss your “At Home” needs with someof their great artists.

Cathy Fickhoff Negelspach loves horses and it is reflected inher art. Using driftwood she creates fascinating sculptures,each one unique and full of personality. Illene Hurley’spaintings bring calm and contentment to the viewer. Herpaintings can handle the weather, but whether you want toplace them inside or out, they will always brighten andinvigorate their space. Ross Hartzell is inspired by the Sonoran

Desert to create handmade, unique steel and copper windsculptures. The sculptures are permanently lubricated andsealed to last a lifetime. Watch the twirling shapes and discovera sense of peace. Karen Palmer loves puzzles and took that loveinto the world of art and design, creating mosaics of tiny tile,fired in a kiln for unexpected results.

If you want to see what Harlow Gardens can do, just tourthe town and enjoy some of their projects—The Pioneer Hotel,Pueblo Gardens, Tucson Medical Center, University ofArizona, Davis-Monthan Air Force Base and the FoothillsMall. Not so public, but very much the heart of the businessare the 2,000-plus private residences in Tucson and SouthernArizona, that have been designed by Harlow Gardens. Stopby the nursery or the landscape office and give Harlow Gardensa chance to create beauty for you! With over 75 local, stateand national awards for landscaping excellence, you simplycan’t go wrong.

Nursery hours are Monday-Saturday 9 a.m.–5 p.m. andSunday 10 a.m.–5 p.m. Landscape office hours are Monday-Friday 8:30 a.m.–5 p.m.

5620 E. Pima St. • Tucson520.298.3303 • www.harlowgardens.com

at home


at home

From the moment you see their signature grand mesquitedining tables with stately chairs, dressers and exquisitely carvedbeds it is apparent that Zócalo is unique. Their expansiveshowroom is filled with a vast array of quality furniture andhome accessories. Authentic chandeliers of all sizes, sconcesand candelabras from simple to grand make a significantdesign statement for any home. Mirrors used as art, and toopen up spaces, are everywhere in gold and silver leaf,punched tin, carved wood and iron. If you are looking fortalavera and pottery, you will find a large selection of bothnew and vintage. Zócalo is known to import one of themost extensive collections of ceramic pineapples, fromMichoacan, in the Southwest. Milagro-covered hearts, crosses,candlesticks, nichos and picture frames of all sizes invokedivine assistance or gratitude for blessings received. Theowners, Robert and Karri, spent three weeks in SouthernMexico this February, in search of unique Mexican treasures.They are appreciative of the recent recognition as the “BestSouth of the Border” shopping destination bestowed upon

their store by Tucson’s American Society of InteriorDesigners, and are eager to maintain a level of excellence. Theycontinue to import upholstered furniture, of beautifullyembroidered fabric from Oaxaca and Guatemala that willcolorfully accent any room. An unparalleled selection ofintricate “Day of the Dead” Katrinas, some up to 3 feet tall,make for interesting gifts. Lacquer ware from Olinala, pewter,Amate paintings and intricately painted plates from Guerreroare found throughout the store. They recently procuredworks from several artists found in the premier referenceguide on Mexico’s finest artisans, “Great Masters of MexicanFolk Art.” Many beautiful carved saints, museum-certifiedreligious oil paintings dating from the 18th century and folkart are amongst their varied collection. If you appreciate galleryquality inventory at direct import prices visit Zócalo. Customorders accommodated.

3016 E. Broadway Blvd. • Tucson520.320.1236 • www.zocalomexicanimports.com

Zócalomexican and imported treasures


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Randall’s Rubberized Roofing usesrubberized neopreme and a polyester fabricto fully repair any breaks in the waterbarrier. They then apply a double coat of atop grade elastomeric, enhanced withTitanium Dioxide for extreme reflection ofsunlight and therefore heat.

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The coating is backed by a seven-year,“no-quibble” warranty, is lightweight andincredibly durable. The coating is alsogreen and eco-friendly, with a nine to10 year expected life span. The entireprocess is clean, quiet and odorless.

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Tune in to La Raza 1210 AMLa Raza 1210 AM offers listeners of all agesregional Mexican music from the ‘80s and‘90s as well as today’s hits, withprogramming that focuses on local news,sports, politics and more. Listen throughoutsouthern Arizona and northern Sonora.Tune in to La Raza 1210! For upcomingevents and more, check their website.

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Although many families find turning to a restaurant cuts thehassle of preparing a meal, others are resorting to outdoorentertainment, in particular to barbecuing, as an economicaland fun way to cook a meal that’s easy, quick and worry-free.That it also becomes a forum to host gatherings for family andfriends, is just a bonus.

“Studies show that people are spending more time at home,based on either necessity or choice,” said Jeffery Sears, CEO ofBarbeques Galore, Inc. “Either way, Americans are thinking ofways to enjoy what they have at home rather than spend moneyon travel and restaurant dining.”

“Entertaining outdoors is my ideal form of hosting guests,”

added Sears, “because my backyard is an extension of myindoor living space. There’s nothing better than bringing familyand friends together for great food and fresh air in a safe,intimate environment.”

Extending your kitchen and dining room to the backyard patiocreates a wonderful gathering place for casual parties. “We find thatbarbecue-lovers enjoy hosting family and friends in their outdoorliving areas with the grill or smoker the center of the event,” saidDeidra Darsa, manager, media and public relations for theVirginia-based Hearth, Patio & Barbecue Association (HBPA).

Don’t miss the fun! Fire up the charcoal, grab the apron andstart grilling!

whybarbecue?

at home

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VACU VIN’S INSTANT MARINATERThe Vacu Vin Instant Marinateruses the vacuum technology ofits food savers for marinatingmeat, vegetables and fish. Thevacuum opens up the pores andfibers in the food, allowing adeep and instant marinating. Itworks in as little as 10 minutes,eliminating hours of advancedpreparation, and can be usedwith any favorite recipe.www.iicbrands.com

WILLIAM BOUNDS GRILL MILLThe new Grill Mill from William Bounds can beused for sea salt or peppercorns and features asophisticated design that will appeal to anyonewho loves to grill. Made of durable stainlesssteel, the straight-sided design, with its texturedsurface in the middle, makes for easy grabbingwhile grilling and cooking, allowing you to gripand twist without slipping. Inside, the millfeatures the exclusive William Bounds stainlesssteel ceramic milling mechanism that crushesingredients rather than grinding them. It’s fullyadjustable to produce a range of grinds fromextra fine to extra coarse. It is available in small,measuring 5 inches tall, and large, measuring9 inches tall.www.wmboundsltd.com

great barbecue accessories

KAY DEE DESIGNS’ BARBECUE APRON

Kay Dee Designs’ Alert! TheCook is Hot apron is acombination of orange andgold with black printing.The apron ties in the backand features an adjustableneck strap.www.kaydeedesigns.com GRILLY GOAT BASTING TONGS AND SAUCEPOT SET

Sackso Enterprises LLC’s Grilly Goat Grill Set includes deluxe lockingtongs with a replaceable basting brush for turning and basting meatsand vegetables with a single tool. The tongs have no-slip grip pads forcomfort and a scalloped end to firmly grab grilled items without damage.

The 16-inch length keeps hands away from flare-ups. Thematching saucepot has a 2-cup capacity and includes a

cradle for the tongs. The slot-and-tab designkeeps the tongs in place over the pot,

helping keep the grill clean.Both tongs and pot are

made of stainless steel.The brush inserts aresilicone. The setincludes the tongs,saucepot and an extrabasting brush insert.www.grillygoat.com


at home

Embellish Home Etc. located at 6761 E. Tanque Verde Roadjust celebrated their second year in business.

What originally started as solely a home décor store hasexpanded to include a large selection of unique and one-of-a-kind gift items, as well as jewelry and clothing.

Owners Dawn Scully and Kim Samuels love scouring thehome furnishings and gift markets to find the perfect gift itemsand home accessories to bring back to their store.

In addition to the special treasures found at their retail store,the owners continue to offer their trademark “Décor to yourDoor” service. It is a very personalized service that allows themto bring items from the store into your home on a trial basis.Their customers love this service because it allows you to try

out a variety of home décor items in your home before youpurchase. It is often hard to make the right choice when you areshopping because it is difficult to imagine how a particularitem might look in your own home. Once you see lamps orartwork in your home compared against other options, it ismuch easier to determine what piece best suits your home andlifestyle. Their “Décor to your Door” service takes theguesswork out of decorating your home.

Stop by or call them today to find out how they canEMBELLISH your home!

6761 E. Tanque Verde Road • Tucson520.512.5200 • www.embellishhomeetc.com

embellishyour home


Jason Ashkenazi, owner of SOHO Hair Studio, announced thelaunch of his new hair care line, SOHO Designer Hair CareProducts last month.

To start the line off, Ashkenazi’s first product release isBohemian Bombshell, a dual action product designed toenhance curls when used with a diffuser, and achieve volumewhen sprayed at the hair’s roots and blown dry. BohemianBombshell features a blend of jojoba oil and aloe vera. The oilworks as a natural hydrant and closely mimics the pH and oilsnaturally produced by the scalp, and the aloe vera serves as anatural sunscreen to protect hair color from environmentaleffects, said Ashkenazi. The product retails at $22 and can bepurchased at SOHO Hair Studio.

Ashkenazi was motivated to create his own hair care productline after researching the products he was using within hissalon. He was dissatisfied with the amount of detergents andsulfites found in many hair care products, ingredients that areactually “worse for your scalp and hair color,” he said. SOHODesigner Hair Care Products are made of mostly naturalingredients with a few safe synthetics. The products aredetergent-free, sulfite-free and paraben-free.

SOHO Designer Hair Care Products was also designed “toleave as small an environmental footprint as possible,” saidAshkenazi. The products are bottled in precycled packaging,which saves bottles from being thrown away, and the bottlesare recyclable.

SOHO Hair Studio opened last August in the Art & Designbuilding at 6th Street and 6th Avenue. “Hair is pretty practical,but also has a very artistic feel to it,” he said. The studio alsoshows original artwork from local artists with regularlychanging exhibits. SOHO Hair Studio offers a complete arrayof hair services and is always accepting new clients.

439 N. 6th Ave., Suite 139 • Tucson520.326.1258 • www.sohohairstudio.com

Local Salon OwnerLaunches New Hair Care Product Line

Jabez Studio Offers Everything You NeedFor color correction ($55+), weaves, perms, up-dos, relaxers, basiccuts and colors, as well as nail treatments including acrylics ($55)and paraffin ($10), come to Jabez.

Jabez also offers full-body waxing ($120+). Open Tuesday-Friday, 9 a.m.–6 p.m., Saturday 9 a.m.–4 p.m.

3900 W. Costco Drive, Suite 140 • Tucson520.297.1831 • www.jabezstudio.com

By Carrie Bui

http://www.bellechicsalon.com/

http://www.blissthesalon.com/


Lydia Vasile’s first hair-dressing client was her most demanding.She still remembers the first time she cut hair, and it was her

own. She disappeared from her parents’ sight one day when shewas a child and shocked her parents by reappearing with shorthair. After that, she dreamed of operating a hair salon aboard aluxury airliner.

The next haircut she remembers came when she was in theeighth grade, when her hair was cut by a neighbor. “She played withmy hair. She didn’t style it–just cut it,” Lydia said. After the cut, theneighbor manipulated Lydia’s hair with her fingers to create a wavein it. “The kids at school noticed right away,” Lydia said.

That haircut changed Lydia’s life. The revelation that simplemanipulation could change the appearance of both the hair and theperson under it inspired her. As time went on, she was more andmore drawn to the idea that she had found her adult career. “I said,‘That’s it. I have to go to school to learn,’” she said. “I have a fewmemories in hair.”

Her hairdressing career started in Europe and eventuallybrought her to Tucson and to European Hair by Vasile on EastBroadway at Kolb Road, where Lydia specializes in hairstyles thatwork with a woman’s age, hair type and lifestyle. A good haircut, abrighter color, or a new style can make as much difference to howa woman feels and how other people respond to her as it does tohow she looks, Lydia said.

“All the time I teach my customers that you feel good, you lookgood,” she said. “When you’re ready for change, we can do it…. I wantyou to look good.” The salon is open Monday-Saturday 9 a.m. – 6 p.m.

6923 E. Broadway Blvd. • Tucsonhttp://emol.org/vasile

for a

Change? Ready

Learn f rom Lydia

Plexus PilatesAt Plexus Pilates, one of the first things they try to teach new clientsis that exercise doesn’t have to be painful to be effective. Plexusoffers a variety of programs for almost any budget. “Our mission isto bring pilates to a wider group of people,” said Jamie Scerbo,owner of Plexus.

12130 N. Dove Mountain Blvd. • Marana • 520.745.28376761 E. Tanque Verde Road • Tucson • 520.745.2837Re-opening after expansionPlexus Central • Tucson• 520.745.2837www.plexuspilates.com

Super Savings at Select FitnessBeat the heat and get ready for summer! Select Fitness, theFoothills’ Premier Personal Training Studio is offering indoorgroup circuit classes and personal training sessions at reducedprices. Get in shape and save money.

Call Select Fitness today to get started on your summer bodyright now.

5501 N. Swan Road, Suite 150 • Tucson520.299.1350 • www.selectfitness.com

body beautiful

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body beautiful

Bert Seelman’sPerformance Fitness SystemsFor a private workout with personal guidance, Bert Seelman,Owner of Performance Fitness Systems, can tailor a workout andhealth program for any individual over the phone. He also has avariety of videos on YouTube to assist in long-distance training.Seelman focuses on teaching clients why they are doing what theyare doing.

520.327.2929 • www.resultsareproof.com

Hairspraz One-Stop BeautyHairspraz offers everything you need. Stop by the salon for haircoloring, highlighting, perms, cuts and great styles. Hairsprazalso offers manicures, pedicures and full body waxing.Annabelle, Debbie, Erika and Ginnie will serve you with a smile.Call for appointments.

9425 E. Golf Links Road • Tucson • 520.290.8112

Discover Your Style at Chez JosefChez Josef specializes in personalized hair care. The salon offersa no-charge evaluation so a prospective client can meet stylists,talk about options for styling, color, length, etc. The salon offerscreative and unique jewelry from local artists. Chez Josef is a greatplace to discover your own beauty style!

3010 E. Broadway Blvd. • Tucson520.327.5711

Be Pampered at Sun Mist Tan!Sun Mist’s premiere tanning boutiqueoffers a natural, flawless mist-on tanthat’s UV free, giving you that perfecttan every time. The spa provides awide range of services and treatmentsdesigned to pamper you fromhead to toe. From adeep-cleansing, ultra-hydrating, or anti-aging facial to amarvelous massage—restore your energy atSun Mist Tan.

7189 E. Tanque Verde RoadTucson • 520.885.6478www.sunmisttan.com

Bountiful Beauty OptionsBelle Chic offers head-to-toe services with a commitment toluxury, quality and class. Services range from haircuts tooccasion styles, basic massage to heated stone massages, herbalbody wraps, manicures, nail art, facials and other beautyservices. The boutique carries jewelry and clothing in uniquestyles. The salon is open Tuesday – Saturday, 9 a.m.–6 p.m. andMondays, 10 a.m.–4 p.m.

6691 N. Thornydale Road (near Costco) • Tucson520.544.7788 • www.bellechicsalon.com

The human body is over 70percent water so drinking plenty ofpure, healthy water is a great thing todo. Culligan is an industry leader inthe most technologically advanced,state-of-the-art water filtrationproducts available. You can’t beatCulligan. If your aim is to keep yourbody beautiful, Culligan is betterwater, pure and simple.

1230 S. Campbell Ave. • Tucson 520.792.9700www.oasish2o.com/delivery

water for aBeautiful Body


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relaxingstaycations

By Karrie Welborn


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

escape ‘n explore

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Desert Diamond Casinos, Hotel and EntertainmentAccording to Treena Parvello, Director of Marketing and PublicRelations at Desert Diamond Casino, the staycation concept hasbecome quite popular, particularly during Arizona’s hot summermonths as Arizonans can take advantage of special packages toescape the heat.

Visit any one of the three Desert Diamond Casinos and enjoythe gourmet dining, casino gaming and live entertainment. Foran extended staycation at a first-class resort, visit the DesertDiamond Casino & Hotel in Tucson where there are a variety ofpackages from the Playcation to the It Pays to Live in Arizonadiscount. The Arizona discount is valid Sunday throughThursday. Advance reservations are required. Show your state ofArizona drivers license or identification at check-in and receivea 10 percent discount.

Also available are a Raising the Steaks package which includes adeluxe room and a $50 food credit at The Steakhouse and the Life’sa Buffet package, which includes a deluxe room and two meals atThe Buffet. Best of all, the Desert Diamond Casino Hotel is a tax-free establishment! Save more than 12.5 percent by staycationing atthe Desert Diamond.

Parvello said she believed the staycation is a concept that will notfade as the economy improves. She added, “The consumer has hada taste for this kind of offer and its packages, and thus theexpectation for this type of opportunity will remain.”

Desert Diamond Casinos are located in Sahuarita, Tucsonand Why. Be sure to check the website for more promotionsand packages!

7350 S. Nogales Highway • Tucson520.294.7777 • www.desertdiamondcasino.com

The Doubletree Hotel Tucson at Reid ParkRight in the center of Tucson, minutes away from the airportand equally close to downtown is The Doubletree Hotel Tucsonat Reid Park, an excellent place for a staycation. Who wouldn’tlove this 14-acre facility with its oasis in the desert feel andgreat customer service. When you check in, you receive fresh-baked welcoming cookies, a delicious way to begin your visit!

Sue Lemon, Director of Sales and Marketing at TheDoubletree, defines staycation as, “The ability to be a tourist inyour own hometown, offering more vacation time and lessexpenses.” Lemon added that the guest demographics rangefrom single guests who book a room and then read by the pool,to families who come for a weekend, visit the zoo or drive toOld Tucson, to the retired guests visiting during the week. TheDoubletree is a tremendous draw here in the Old Pueblo.

Don’t miss the summer packages! The Freedom Fest for the4th of July, which includes tickets to a concert, fireworks,welcome beverages and Sunday brunch is a favorite. Anotherfavorite is the massage package. With three restaurants, CactusRose Steak House with patio fireside dining, the JavelinaCantina, and the Lobby Bar, you will always have the rightchoice for your mood.

During your stay at the Doubletree you can take in theCarnival of Illusion show, cross the street to the public tenniscourts or stay on campus for a massage or a trip to the pool toswim some laps.

Enjoy your time away from work with a staycation at TheDoubletree at Reid Park!

445 South Alvernon Way • Tucson520.881.4200 • www.dtreidpark.com


escape ‘n explore

Miraval ArizonaIf you’re in the mood for a holistic stay away from home, MiravalArizona is the place to go. Alisha Mahon, Director of Public Relationsexplains, “As a destination retreat, Miraval offers an experience thatmeets every guest where they are and delivers the personalizedexperience that they want and need the most. A Miraval experiencecan calm stressed minds, relieve exhausted bodies, console grievinghearts, break negative behavior patterns, excite the senses, andgenerally prepares the human spirit for a more magnificent life.”

Mahon defines the staycation concept as something that initiallyexploded into the hospitality scene as a result of the economicdownturn. She believes that the concept is now so mainstream itwill not disappear once the economy improves. “Consumers,” shesaid, “are discovering experiences right in their own backyards.”

Arizona residents can receive special rates at Miraval Arizonafrom June 1 through Aug. 31 by calling 800.232.3969 andmentioning the code: LOCAL. Guests must be Arizona residents.

Miraval is a dynamic place where continuous innovation and newactivities, services and experiences are always in the mix. DragonYoga and Partner Yoga are new this spring, joining activities such ashiking, fitness training, horseback riding, meditation, an eveningphotography walk and wellness counseling.

Enjoy Miraval’s award-winning healthy cuisine with three gourmetmeals daily, unlimited snacks, evening hors d’oeuvres and non-alcoholic beverages including smoothies, fresh juices, coffees and teas.

Miraval offers a multiplicity of activities for mind and body—and if all you want to do is relax in a luxurious room, or sunbatheby one of the four pools, you can do that too.

5000 E. Via Estancia Miraval • Tucson520.825.4975 • www.miravalresorts.com

Westin La Paloma Resort and SpaIf where to have a luxurious and beautiful resort experience is thequestion, the Westin La Paloma is the answer. The Westin islocated on 250 acres in the foothills of the Santa Catalinamountains, a jewel in a golden setting.

The Westin has seven pools, a waterslide and great dining. Inparticular is AZUL, Westin’s newest restaurant. (Read moreabout this fabulous restaurant in the Dining Through Tucsonarticle on page 6.)

Bill Petrella, General Manager of the Westin La Paloma, definesstaycation as “a local or regional ‘getaway’ so you can enjoy aspectacular vacation in your own backyard.” The Westin offersseveral packages for Arizona residents using local radio spots anda direct mail promotion.

If a family staycation is in the works, remember Westin’s Kids’Club. There is a kids-only pool and best of all, the longest resortwaterslide in Arizona, the Slidewinder. It’s 177 feet long! For thosewho choose not to slide, enjoy the sun next to one of the fiveswimming pools. If a non-water activity is what you prefer, don’tmiss the beautiful 27-hole Jack Nicklaus Signature golf course, thetennis courts and the workout room. But if your real desire is to bepampered, visit the Westin’s Elizabeth Arden Red Door Spa.

Whether you come for a weekend staycation or just stop by therestaurants for an evening of fine dining, the Westin is an elegant wayto relax, refresh and unwind. Speaking of unwinding, don’t miss thedaily “Unwind,” a Westin Evening RitualSM with local cuisine and winetastings, along with live regional entertainment. For a staycation or avacation, visit Westin La Paloma, you won’t be disappointed.

3800 E. Sunrise Drive • Tucson520.742.6000 • www.westinlapalomaresort.com


events calendarMay 6-9Sonoita Quarter Horse Show Sonoita FairgroundsCome check out the oldest quarter horseshow in the nation. For more information andfor details about the show, visit the website.www.sonoitafairgrounds.com

May 8-9 & 15-16Queen Creek Peach FestivalSchnepf Farms Visit the Peach Festival and enjoy hay ridesthrough organic peach orchards. Pick yourown peaches, watch celebrity chefdemonstrations, or do crafts. For moreinformation visit the farm's website. www.schnepffarms.com

May 29–31Wyatt E arp DaysTombstoneFor a weekend back in time, head toTombstone for Wyatt Earp Days, an annualevent with staged gunfights in the street, achili cook-off, street entertainment and an1880s fashion show.www.tombstone.org

Permanent ExhibitionThe Pottery ProjectArizona State MuseumCome view over 20,000 Southwest Indianceramics which span 2,000 years and includepieces from the Hohokam, Mogollon andAncestral Pueblo.www.statemuseum.arizona.edu/exhibits/pproj

May 26–September 25Summer Music SeriesJ BarLive music combines with drinks and theculinary delights of Chef Janos Wilder at J Barthis summer. The music plays Wednesdaysand Thursdays, May through August, andFridays and Saturdays in September.www.janos.com

June 5Meet Me Downtown 5K Night Run & WalkDowntown TucsonJoin the Southern Arizona Roadrunners asthey help revitalize downtown and raisemoney for the Tucson Children’s Museum.The event includes live music, a film at theFox Theatre and free food from 10restaurants for the runners.www.azroadrunners.org

June 5-Aug 1Joe Deal, West & West: Reimagining the Great PlainsCenter for Creative Photography at TheUniversity of Arizona. Come view Kansasnative Joe Deal's new series of black andwhite photographs which focuses on theGreat Plains.www.creativephotography.org

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

Every Thursday Cinema La PlacitaLa Placita Village plazaWatch a classic movie in a beautiful plazasetting every Thursday evening this summerat 7:30 p.m. Enjoy a movie under the stars,and all-you-can-eat popcorn. Suggesteddonation of $3.www.cinemalaplacita.com

June 14-15, 17-20, 21, 27-28Rum & CokeArizona Repertory TheatreThe University of Arizona’s theater programpresents this comedy about the Bay of Pigs,one of the most infamous political events inAmerican history. The play contains adultlanguage and themes. Purchase ticketsonline, in person, by fax or by phone.www.arizona.tix.com


AZGL’s calendar of events, exhibits and things to do in Southern Arizona this season.Follow @AZGL on Twitter or become a Facebook fan to discover even more.

Every 3rd Saturday, summer onlyNight WingsPima Air & Space MuseumCome enjoy 300 aircraft and learn aboutaviation history. Take part in a walking tour ofthe indoor hangars, hands-on activities,space food tastings, air-rocket buildinglessons and more, all at night! The event isopen from 5 p.m. until 9 p.m. Members andchildren under 12 get in for free. Adultadmission is $10. www.pimaair.org

June 510th Annual Family Farm DayTolmachoff Farms in GlendaleVisit the farm for children’s activities, trainrides, corn husking, a watermelon eatingcontest and crafts. There will also be foodsamples. For hours and admission pricesvisit the website.www.tolmachoff-farms.com

May 21-23Bisbee Gem and Mineral ShowQueen Mine Tour in BisbeeAdmire gems and minerals from all over theworld at great prices. For more informationvisit the website.www.queenminetour.com

May 1919th Annual Flavors of Phoenix 2010Westin Kierland Resort & Spa in PhoenixCome have a five-course dinner with 30 ofArizona's top chefs. Each chef has theirown table and all food preparation is doneright in front of guests. Learn tips from theexperts. Proceeds benefit the AmericanLiver Foundation.www.liverfoundation.org/chapters/arizona

July 4“A” Mountain FireworksTo celebrate Independence Day, watch the“A” Mountain fireworks show, a Tucsontradition. For a great view, grab a spot earlyon top of one of the downtown parkinggarages, or in the Tucson Convention Centerarea. Fireworks begin at 9 p.m.www.ci.tucson.az.us

July 31-August 1HarvestFestSonoita VineyardsCelebrate the upcoming harvest with agrape-stomping contest, winery toursand tastings, wagon ride and live musicat this 25-acre vineyard.www.sonoitavineyards.com

Every TuesdayHacienda del Sol Free Wine TastingThe Grill at Hacienda del Sol Guest Ranch Resort Every Tuesday evening during this summer-long event, wine aficionados and novicesalike are welcome to come sample a selectwine off of The Grill's 2,000-plus wine list.Different wines and featured wineries eachweek. This event is free of charge.www.haciendadelsol.com/dining/

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

June 6Introduction to Reptiles of the Tucson AreaColossal Cave Mountain ParkJoin Ed Moll of the Tucson HerpetologicalSociety to learn about reptiles. Watch a slideshow, and satisfy your curiosity during thequestion and answer session. Presentationsare at 2 p.m. and 4 p.m. Expect live critters atboth presentations!www.colossalcave.com

August 4-August 8Southwest Wings Birding and Nature FestivalSierra VistaThis annual festival features guided and self-guided tours, exhibits and programs aboutSouthern Arizona birds and butterflies at thisSierra Vista conference.www.swwings.org

calendar


POMODOROBy Chef Scott BrayerVero Amore • Tucson

2 or 3 fresh ripe tomatoes1 tsp fine chopped garlic4-5 fresh basil leaves1⁄8 tsp saltSprinkle of black pepper2 tsp extra virgin olive oil1 loaf French baguette

Chop tomatoes in ½- to ¾-inch cubes. Julienne basil into 1⁄8-inch thinstrips. In a mixing bowl, toss all ingredients well and chill for onehour. Just before serving, slice the baguette on a bias into 1-inchthick slices. Spread on a sheet pan and toast for 3 minutes at 450°For until lightly brown. While still warm, top with cold Pomodoro andserve. Serves 4-6.

MOUSSAKABy Chef Nikos PanousosFronimo’s • Tucson

2 eggplants (can substitute with zucchini)2 ½ pounds potatoesSalt

For Meat Mixture2 pounds ground beef (browned and drained)2 onions (chopped fine in processor)½ tsp chopped garlic1 10-ounce can tomato puree2 cups crushed tomatoes (canned or fresh)1 tsp Italian seasoningDash of cinnamonSalt and freshly ground pepper to taste½ cup grated Parmesan cheese

For Béchamel Sauce¼ cup butter4 cups hot milk½ cup flourSalt and freshly ground pepper to tasteDash of nutmeg2 eggs, separated½ cup grated Parmesan cheese

Remove ½ inch of peel lengthwise from the eggplants, leaving ½ inchbetween the strips. Cut into thick slices, lengthwise, sprinkle with salt andlet stand between two heavy plates while making the meat mixture andbéchamel sauce (this allows the eggplant to sweat out any bitterness).

In a large skillet, brown beef and drain off excess oil. Place onions inprocessor and chop fine. Add tomatoes in processor with puree andseasonings. Pour tomato mixture into separate pan and sauté at low heatfor about 15 minutes. Add to browned beef and stir well. Sprinkle cheeseinto mixture and stir again. Let cool.

Using paper toweling, pat the moisture off the eggplant slices and placethem on the oven broiler pan rack, brush with olive oil and brown underthe broiler. Turn, brush again and brown other side (slices should betender). Remove from oven.

Peel potatoes and slice about ¼-inch thick. Fry in deep fryer (or skilletwith plenty of oil) until soft.

In a large saucepan, melt the ¼ cup of butter over low heat. Add flourslowly until it forms a smooth, golden roux. Remove from heat and graduallystir in the 4 cups of hot milk. Return the pan to the heat and cook, stirringthe sauce until it is thick and smooth (patience is a virtue here). Add salt andpepper to taste, and then the nutmeg. Next, in a medium bowl, beat the eggwhites until stiff and add the yolks and Parmesan cheese. Add a fewtablespoons of the hot sauce, then stir the entire egg mixture into the sauce,and stirring constantly, cook over very low heat for about 2 minutes.

Grease an oven-proof baking pan (9" x 13"). Cover the bottom withlayers as follows, sprinkling each layer liberally with cheese: potatoes,eggplant, meat sauce and potatoes.

Pour the béchamel sauce over the top of it all, sprinkle grated cheeseand parsley on top, and place in a 350° oven for 45-55 minutes, or untiltop is a golden brown.

Remove from oven and allow to cool at least 10-15 minutes beforecutting. Serves 10-12.

CUBAN SEA BASSBy Sous Chef Keith MartinCafe 54 • Tucson

4 6-ounce filets Corvina or other sustainable firm-fleshed white fish*Juice of one lime2 Tbsp olive oilSalt and pepperLime wedges and cilantro for garnish

Prepare salsa (see below.) Mix lime juice, oil, salt and pepper together andbrush on fish. Allow to marinate for 20 minutes or so while preparingplantain chips.

For Salsa1 small can black beans1 small red onion, finely diced1 clove garlic, minced ¼ cup chopped cilantro1 jalapeno, minced (may substitute either milder or hotter pepper to taste)Juice of one limeSalt and pepper to taste

Mix all ingredients together and allow to rest in refrigerator for at least 4hours to allow flavors to marry.

For Plantain Chips1 medium green plantainJuice of one lime squeezed into a bowl of salted waterPeanut or canola oil for fryingSalt and pepper

Slice peeled plantain into ½-inch thick slices and soak for 10 minutesin salted lime water. Heat ¼ inch of oil to 325-350°F. Dry soakedplantain slices on paper towels and fry 5 minutes a side until cookedthrough. Remove slices to drain on paper towels while heating oil upto 375°F. Flatten fried slices with the bottom of a bowl or mug to ¼-inch thick and return to hot oil for a few seconds until golden andcrisp. Remove to drain on paper towels and sprinkle with salt andpepper while still hot.

Grill or pan fry fish 2-3 minutes a side or until desired doneness.

Place 2-3 plantain chips on plate and place a piece of fish on the chips. Topwith salsa and garnish with a few lime wedges and a sprig of cilantro.* Please consult www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx for fish recommendations.

great recipesof Arizona

Arizona Gourmet Living • Winter 2010 49

SANCOCHO VALLUNOBy Ruby TenorioCilantro • TucsonA typical Colombian dish from Valle del Cauca.

10 sprigs of cilantro1 whole green onion2 chicken bouillon cubes1 Tbsp salt1 tsp minced garlic2 free-range hens or chicken, cut in serving pieces.3 peeled green plantains, halved lengthwise and cut into 1½" pieces2 pounds peeled yucca, quartered lengthwise and into 2" pieces6 medium potatoes, peeled and halved lengthwise1 whole yellow corn cut into four or six pieces

In a large stockpot, bring 3½ quarts of water to a boil. Add the choppedcilantro, green onion, garlic, salt and bouillon cubes; cover and let simmerfor 15 minutes.

Add the hen or chicken, cover and simmer for 45 minutes. If usingchicken, remove the pieces from the pot; if using hens, just keepsimmering in the sancocho. Add the potatoes, plantains and yucca, andcook for 45 minutes more.

Serve each bowl of sancocho with a teaspoon of minced cilantro inthe center. To each plate, add 1 chicken piece, a couple of yuccapieces, a potato half, some plantain pieces, ½ cup of rice, salad orsweet plantains.

CHICKEN KARAAGE (Japanese fried chicken) By Chef/Owner Jun AraiGinza Sushi • Tucson

1 pound boneless chicken thighs cut in bite-size pieces 1 Tbsp ground fresh ginger ⅓ cup soy sauce ¼ cup sake 1 tsp pepper 1 tsp salt

Mix all ingredients in a bowl and let marinate 36 to 48 hours. Coat eachpiece with potato starch and deep fry.

ALOO GOBHI (potato and cauliflower)By Chef Saurabh Sareen Saffron • Tucson

50 grams potatoes450 grams gobi (cauliflower florets)2 Tbsp oil1 tsp cumin seeds1 chopped green chili1 tsp coriander paste1 tsp cumin paste¼ tsp chili powder½ tsp turmeric paste1 tsp chopped coriander leavesSalt to taste

Parboil the potatoes in a large saucepan of boiling water for 10minutes. Drain well and set aside. Heat the oil in a large frying panand fry the cumin seeds for about 2 minutes, until they begin tosplutter. Add the green chilli and fry for a further minute. Add thecauliflower florets and fry, stirring, for 5 minutes. Add the potatoes,the ground spices and salt and cook for 7-10 minutes, until thevegetables are tender. Garnish the Aloo Gobhi with coriander andserve with tomato and onion salad and pickle.

BLUEBERRY SHORTCAKES Cactus Rose Steakhouse at Doubletree Hotel Reid Park • Tucson

For Biscuits2 cups sifted all-purpose flour1 Tbsp baking powder, sifted¾ tsp salt3 Tbsp sugar, more for glaze1 Tbsp lemon zest½ tsp nutmeg4 Tbsp (2 ounces) butter cut into small pieces1 cup buttermilk, more for glaze

For Blueberries4 cups blueberry puree2 cups blueberriesZest of 1 lemonTouch of nutmegLemon juice, sugar to taste

For Cream1 cup heavy cream1 cup Devon cream2 Tbsp sugar1 tsp vanilla extract

Mix butter with flour, salt, lemon zest, nutmeg, and sugar, addbuttermilk and let dough set for 10 minutes. Cut dough into 2-inchcircles, ½ inch wide, place on cookie sheet, add buttermilk and dustsugar on top of each biscuit and bake at 375 degrees for 20 minutes.Heat blueberry puree gently. Add seasonings. For cream, whip heavycream, sugar and vanilla extract to soft peaks and mix in Devoncream. Add blueberry per order inside each biscuit and top withwhipped cream. Yields 6 biscuits.

great recipes of Arizona

CHICAGO-STYLE HOT DOGBy Owner Chris O’HaraChicago Fast Food • Tucson

1 Vienna hot dog1 steamed Vienna poppy seed bun1 bead of yellow mustard1 Tbsp chopped onions1 Tbsp green relish1 Tbsp pickle spear2 tomato wedges2 sport pepperssprinkle of celery salt

Boil water for Vienna hot dog then steam for ten minutes. Put hot dog inthe bun, then put 1 bead of mustard to the length of hot dog. Add relishand onions. Place tomato wedges on the relish and a sport pepper ononions, then place pickle spear in the middle and sprinkle with celery salt.

C4 ARIZONA GOURMET LIVING FALL 2008

http://www.haciendadelsol.com/

Arizona Gourmet Living • Spring 2010

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Transcript of Arizona Gourmet Living • Spring 2010