Arizona Gourmet Living • Fall 2008
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Transcript of Arizona Gourmet Living • Fall 2008
FALL 2008 ARIZONA GOURMET LIVING 1
2 ARIZONA GOURMET LIVING FALL 2008
ContentsFall 2008
NEWS & NOTES
MEALS OF THE SEASONChef Steve Schultz fuses cooking styles, while
Ruben Contreras, chef at Las Cazuelitas de Tucson,
puts a spin on personal favorites.
PROFILESUpgrade your living space with vibrant art for your
floor at Rug Décor and Embellish your home with
quality products. Then discover upscale comfort
foods at JaxKitchen, and experience the lounge at
On a Roll sushi.
CHEFS SPEAKKitchens around town simmer with flavor as these top
chefs craft delicious cuisine, each with a different flair.
Jack Ahern of Ric’s Café, and Mary and Michael Gibson
of Sonoran Bed and Breakfast spice up the Old
Pueblo. Also, Tommy Huynh of Tatsu Sushi and Rey
Sanchez Jr. of Casa Sanchez add variety and
versatility to their menus.
ON THE VINE
BODY BEAUTIFUL
DINNER WITH A VIEWPatios take the spotlight as cool weather encourages
outdoor dinning. Don’t miss the views, the food, and
the fun!
TASTE, SAVOR AND ENJOYThe Tucson Culinary Festival rolls back into town, a
tradition foodies look forward to attending. Special
guests Chef Norman Van Aken and Master Mixologist
Tony Abou-Ganim will wow you, while “Mr. and Mrs.
Cocktail,” Ann and Paul Tuennerman, return for a
second year.
BALANCING STYLE & FUNCTION IN THE NEWMODERN HOMEInterior Designer Lori Carroll shares how you can
maximize your space, creating room for quality time
with family and friends.
TWO GALLERIES HONOR DIA DE LOS MUERTOSExplore exhibits at The Obsidian Gallery and Galeria La
Sirena/Haiti Art. These unique and delightful art
displays offer eclectic shows throughout the season.
GREAT RECIPES OF ARIZONAON THE COVER: Thyme and Rosemary Guinea Fowl with Artichoke
Risotto, wild mushrooms, and assorted vegetables at Red Sky Cafe
and Catering | Photo by Alex Landeen
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FALL 2008 ARIZONA GOURMET LIVING 3
Lee M. Oser, Jr.
EDITOR-IN-CHIEF
Nate Searing
MANAGING EDITOR
Jenna Crisostomo
Karrie Welborn
ASSOCIATE EDITORS
Jeanne Christie
WINE EDITOR
Valerie Wilson
ART DIRECTOR
Yasmine Brown
GRAPHIC DESIGNER
Lori Carroll
Christian Evans
Alex Landeen
Renee Robins
Thomas Veneklasen
Evan White
Johnny Wyatt
CONTRIBUTORS
Peter S. Oser
VICE PRESIDENT AND PUBLISHER
Martin Ezrre
ADVERTISING SALES DIRECTOR
Enrico Cecchi
EUROPEAN ADVERTISING SALES
Kim Forrester
ADMINISTRATIVE MANAGER
Tara Neal
CIRCULATION MANAGER
ARIZONA GOURMET LIVING is published four
times a year by Oser Communications
Group, Copyright 2008. All rights reserved.
Executive and editorial offices located at:
1877 N. Kolb Rd., Tucson, AZ 85715
T 520.721.1300, F 520.721.6300
European offices located at: Lungarno
Benvenuto Cellini, 11 50125 Florence, Italy
T055-657-5629, F055-657-5631
Subscriptions for one year (4 issues) are
$21.95, two years (8 issues) are $33.95.
Please allow 6–8 weeks for your subscription
to begin. Checks, VISA, MasterCard, and
American Express accepted.
4 ARIZONA GOURMET LIVING FALL 2008
FALL 2008 ARIZONA GOURMET LIVING 5
520-327-0500 | ellerestaurant.com3048 east broadway in tucson
WINE COUNTRY RESTAURANT
over 200 wines,many by the splash or glass
fresh familiar fare with a twist
neighborhood bar(bar food menu half price 4:30 – 6:30 p.m. nightly)
retail wines, specialty foods
and beers to go
private parties
off premise catering
Serving lunch mon-sat, dinner nightly
Separate patios for drinks and dining
6 ARIZONA GOURMET LIVING FALL 2008
Hotel Congress Hosts ‘Build-Your-Own Margarita Bar’They say that a good margarita has a lot to do with personal taste.
Well, Hotel Congress has your taste buds covered with its new Build-
Your-Own Margarita Bar. Come enjoy a hand-crafted margarita with
ingredients ranging from muddled strawberries to kiwis to jalapenos.
They're known for their high quality cocktails, and their margaritas
are second to none. Wanna add some Midori? Sure. Want a prickly
pear margarita? No problem. Almost anything is possible at this
happy hour event every Tuesday and Friday from 5 until 9 P.M. These
build-your-own margaritas start at just $3. Que fabuloso!
www.hotelcongress.com
NEWS & NOTESPainted Gecko Now DesigningCustom Sofas, Tables and GatesThe Painted Gecko has been a fixture on East Ft. Lowell Rd. for
20 years. As creators of beautiful, often three dimensional
southwestern metal art pieces, partners Bill Trimmer and Chase
Wright are matchless.
This wonderfully creative business, known for its unique wall
art, is also making its mark in items like table creation and sofa
designs. As if that were not enough, they are also re-establishing
their mark in the world of custom designed wrought iron gates and
security doors.
Trimmer says they are, “constantly trying to come up with new
and unique designs,” and they certainly appear to be succeeding!
Whatever the product, sofa, table, door, or wall hanging, there is no
doubt the results will be unique and one-of-a-kind.
520.322.0165
Discover the Amazing Tur-Duck-Hen Dinner at BrushFire BBQBrushFire is the place to go in Tucson to get fresh high quality
meat, pork, poultry, messy fries, fresh bread, six different BBQ
sauces and more! They are dedicated to serving "Habit Forming"
BBQ! The guys at BrushFire smoke their meats daily, as well as
make their 10 side dishes from scratch. The sandwiches at
BrushFire are piled in grilled garlic bread with a plethora of optional
toppings. The crowd favorite, Smokey Brisket, is fork tender and
the Baby Back Ribs will melt in your mouth.
At the end of this year’s Free BrushFire BBQ Birthday Party, co-
owners Ben Rine and Jared Wren announced that they will again be
smoking turkeys and Tur-Duck-Hens this holiday season. Their
signature Smoked Tur-Duck-Hens are a carnivore’s delight and a
truly delicious centerpiece. BrushFire's Tur-Duck-Hens begin with
stuffing a farm raised boneless chicken with a smoked sausage and
cornbread stuffing. The chicken is then stuffed in a boneless duck
with even more stuffing before finally being stuffed into a farm
raised turkey, rubbed with BrushFire's Poulty Rub and then gently
smoked for nine hours. Advanced orders are required, and just like
last year, customers will have the option of getting the full feast,
which includes sides, appetizers and desserts.
520.624.3223 | www.brushfirebbq.com
Deluxe Granite CreatesBeauty with StoneWhether you are building a new house or remodeling an old one,
Deluxe Granite is the place for affordable, quality, granite counter tops.
With their laser etching and CNC engraving equipment Deluxe Granite
fabricates and installs stunning granite and marble counter tops. Also
available are their beautifully designed shower walls. Be sure to visit
their factory showroom at 1315 E. Benson HWY, to see examples of
their timelessly beautiful, stone arts for the home.
520.312.0910
Chamber Music SedonaPrepares for 2008-2009 SeasonThe new season for one of Arizona's best examples of Chamber Music is
just around the corner. Chamber Music Sedona will kick off its 2008-2009
season with The Canadian Brass on Oct. 19 at 2:30 P.M. The Grammy
winning and reigning brass quintet of the 20th and 21st centuries
performs a classic program from Bach to Glenn Miller, and is followed this
season by memorable performances from around the globe.
Reserved seating is highly recommended for Chamber Music
Sedona, which regularly draws patrons from around Arizona and beyond.
928.204.2415 | www.chambermusicsedona.org
Arizona Theatre CompanyReadies for 2008-2009 SeasonArizona Theatre Company, in an effort to ensure that all members of
our community can experience the joy of live theatre in a way that
suits them best, offers unique added-value and accessibility
packages to enhance the 2008-2009 season.
One of the biggest draws is expected to be Girls’ Night Out.
Indulge in a season of six great shows, including three special pre-
show parties before The Lady with All the Answers, Hair and the
world-premiere production of Somebody/Nobody—featuring
cocktails, delicious treats and luxury extras from Elizabeth Arden Red
Door Spa, Phoenix Woman, Khor Vodka and 99.9 KEZ.
“The special thrill and electricity of the live theatre experience
should be accessible to everyone,” says Artistic Director David Ira
Goldstein. “Assuring that the doors of our theatre are welcoming to our
community has always been one of our most important values at ATC.”
For more information about Arizona Theatre Company's 2008-
2009 season, check out schedules for both Tucson and Phoenix
online or call your local representative.
602.256.6995 | 520.622.2823 | www.arizonatheatre.org
FALL 2008 ARIZONA GOURMET LIVING 7
NEWS & NOTESHow Schweet It Is:The SchweetEmporium‘Your DowntownSurvival Provider’Working, living or doing business in
downtown Tucson can be stressful. Luckily,
the Schweet Emporium, near the corner of
Sixth and Congress, is there too! Music
playing in the entrance accompanies TV
screens showing shameless product images
dancing to the beat, along with a slideshow
of that evening’s downtown schedule of live
music, karaoke and DJ events.
Founders Randy Delvaux and Stuart
Mattingly wanted to offer a place evocative
of the old rural “you can get anything here”
kind of general store—yet with the urban
reality of convenience. Opening in April
2008, the store quickly became a favorite in
the area. The Emporium’s inventory is a
terrific mix of candy, snacks, water, juice,
soda and energy drinks. When people ask
Delvaux what he sells, he says, “I carry
stuff to help make your trip to downtown
Tucson a little more pleasant. If we don't
carry something you'd like to see here, let
us know; we can often have that product in
stock as soon as the next day. ‘Something
for everyone’ is our theme.”
There are some exciting things
happening behind the scenes as well.
Delvaux will be bringing in Tucson designers
to create custom clothes. The Emporium also
offers in-house mastering, CD duplication,
CD manufacturing. Other services that are
just beginning are airbrushed t-shirts, hats
and shoes, along with custom vinyl decals
and vehicle graphics.
520.624.4942 | www.schweetemporium.com
8 ARIZONA GOURMET LIVING FALL 2008
NEWS & NOTESArmitage CelebratesOne-Year AnniversaryArmitage Wine Lounge celebrated its one year anniversary in Tucson
on Aug. 13. Festivities included complimentary wine and appetizers
and half-priced drinks and appetizers, as well as music from DJ Sync.
Matt Ronnfeldt and his family, owners of The Armitage
Group, celebrated the four year anniversary of Armitage at DC
Ranch in Scottsdale.
“Wine has been up and coming in the market for the past eight
years, and my family has always loved wine,” says Matt. “We thought
opening Armitage would be a great way to share our enthusiasm for
wine, while also introducing the public to new, different and hard to
find labels and vineyards.”
One year ago, Matt and his family expanded the concept to
Tucson. “Tucson has a very unique restaurant scene—we thought a
cool wine bar would fit the Tucson community very well,” Matt says.
They settled on La Encantada as the perfect place to establish
Armitage Wine Lounge.
Armitage offers an extensive list of exclusive and boutique
wines, complemented by flavorful fare that’s perfect for sharing in a
charming lounge setting. Comfortable sofas, community tables and
a large enclosed patio make Armitage one of the best spots to
socialize in Tucson while enjoying fine wines and cocktails.
www.armitagewine.com
First Press Weekend of WineThe 2008 First Press Weekend of Wine is scheduled for Nov. 7 and 8
in Scottsdale and Phoenix. It features new venues, outstanding
winemakers and acclaimed chefs. This year the First Press Grand
Tasting has moved to Scottsdale’s hip and modern Hotel Valley Ho,
and the First Press Fine Wine Auction will be at the famed Frank
Lloyd Wright influenced Arizona Biltmore Resort & Spa.
The wine bottles are uncorked on Friday, Nov. 7 at the First
Press Grand Tasting where guests will have the opportunity to taste
more than 100 wines from around the globe. Held at the Hotel Valley
Ho, one of the trendiest spots in Scottsdale, the event will feature
visiting winemakers from Justin Vineyards & Winery, Rudd Vineyards
and ZD Wines, along with celebrity chefs Chuck Wiley of the Hotel
Valley Ho, Aaron May of Sol y Sombra and Chef Daniel Perez of
Durant’s. Hosted wine tastings with tantalizing gourmet hors
d’oeuvres and dessert stations will be featured.
Saturday’s First Press Fine Wine Auction, presented by Molina
Fine Jewelers, has distinguished itself as one of the premier
celebrations of fine and rare wines in the nation. Now in its seventh
year, this lively evening boasts vintner hosted tables, gourmet dining
with wine pairings, a wine themed silent auction and a 30 lot live
auction featuring rare and fine
wines, winemaker tour and exotic
travel packages, and top chef
experiences.
480.774.VINO |
www.firstpressarizona.com |
www.internationalsommelier.com
Taste the Flavors of Tucsonfor a Good CauseThe Tucson chapter of the American Liver Foundation is hosting the
Flavors of Tucson charitable fundraiser on Sept. 21. Sixteen of
Arizona’s premiere chefs assemble for a night of elaborate table
décor, exquisite food, fine wine, live and silent auctions and a great
cause. Each chef has his or her own table for 12 with the
responsibility of making each table unique. Each table also includes
a station so that food preparation can be done right in front of the
gala’s guests who enjoy five courses with accompanying wines. This
allows all guests to interact with the chef and with one another while
learning some tips from the experts. Some chefs provide the recipes
for selected courses so that guests may try the creations at home.
www.liverfoundation.org/chapters/arizona
Take a Global TasteAdventure at CuveeThe Cuvee World Tour, now through Sept. 27, features cuisines from
exotic locations across the globe. The culinary adventure, which
includes food, wine, music and art, will take you to some of the world’s
most delicious locales. The Cuvee World Tour includes the option of a
three-course pre fixe dinner with a glass of paired wine, or a la carte
items from the World Tour menu.
The Cuvee World Tour made its first stop in New Orleans in July,
and has since featured delightful menus from France, Thailand,
Hawaii, Italy, Chile and more.
Check out the website for a complete schedule.
www.cuveeworldbistro.com
Fashion Show forTu Nidito ReturnsTucson's only professionally produced runway fashion show is back. The
Fashion Show to benefit Tu Nidito is Sept. 20 at the Westin La Paloma
Resort. The event, which raises money for the nonprofit childrens' outreach
network, features more than just a spectacular fashion show. There's also
a dazzling display of Mercedes-Benz automobiles, an abundance of Hors
D'oeuvres and live and silent auctions. The price is $150.00.
520.322.9155 | www.tunidito.org/fashion.html
FALL 2008 ARIZONA GOURMET LIVING 9
NEWS & NOTESFall’s HottestFashions at ExclusiveTrunk ShowThe Fall 2008 Bill Blass New York
collection rolled through Loews Ventana
Canyon Resort in August. This exclusive
trunk show event featured Tucson fashion
guru Paula Taylor, and marked the third
show of 2008 to her clients. Taylor's
exclusive luxury, ready-to-wear clothing
offerings are available only through these
private, appointment-only shows.
August's show featured an amazing array
of lifestyle clothing from designer Jose
Solis, the seasonal line contains three
components, including the main Collection
(100 looks), Casual (25 looks) and
Professional Woman (25 looks). “The
element of privacy and exclusivity is very
attractive to a certain buyer. This is a
market unique unto itself,” says Taylor.
“The creativity and wearability of this line
is amazing. Featuring everything from
jeans to evening wear, there is something
for every shape and size.”
www.pourmoi.net
Morewood andYager: QualityFurniture withUnmatched StyleMorewood and Yager (5140 N. Casa Grande
Highway) was founded in 1988 by native
Tucsonan, Marc Yager. His original designs
are influenced by the furniture first created
in the 18th and 19th century by the
carpinteros of New Mexico. Today, we
commonly refer to this furniture as Santa Fe
or southwestern style. The aspects he finds
most appealing is its straightforward form,
functionality, and appearance which was
dictated by the use of simple tools of the
period. Because iron needed to produce nails
and screws was scarce, the furniture was
constructed with mortise and tenon joinery,
the same technique utilized today by all
quality minded furniture makers. Dedication
to the timeless appeal of Santa Fe style is
what Morewood & Yager is all about.
520.229.1600 | www.morewood.com
10 ARIZONA GOURMET LIVING FALL 2008
NEWS & NOTES
European Antiques, CustomDesigns & Restorationin the Lost BarrioThe Hollo Collection opened its doors
last year and is pleasing customers
with many unique finds. Specializing
in European antiques, one can
unearth everything from an
exceptional Biedermeier example to
more rustic pieces like a large
traditional farm table. Run by duo
Michel and Brigitte Hollo, clients can
also have custom pieces designed,
all produced on site. And to round
out the mix, for those items that
need reviving, the Hollos can easily
restore a favorite antique to its
original condition. For more
information and free estimates,
contact Brigitte Hollo or visit the
Hollo Collection in the Lost Barrio.
520.829.7749 | [email protected]
MaRKeT Restaurants OpeningHarvest in Oro ValleyMaRKeT Restaurant Group will open their latest concept, Harvest, in
November at 10355 N. La Canada Dr., in the space formerly occupied
by Torino Ristorante. Harvest will feature "Seasonally Inspired
Cooking" in a warm inviting environment. MaRKeT group is owned by
partners Matt Firth, Chef Ramiro Scavo, Rick Fink, Kevin Fink and Tom
Firth—the team behind the successful Zona 78 restaurants. Tom Firth
and Rick Fink are also founders and partners in Hacienda del Sol. With
these credentials Harvest is sure to be a classic from day one.
Arizona-Sonora Desert MuseumMoveable Musical FeastsArizona-Sonora Desert Museum Sunday, Oct. 26, 2008 at 5 P.M.
This world-class setting with majestic sunsets kicks off the Moveable
Musical Feast Series. Sumptuous dining, elegant music, with the
Desert Museum’s rich flora and fauna! A coyote sunset serenade is
always a possibility!
To purchase single tickets or subscriptions call the TSO Box
Office 520.882.8585
520.882.8585 | 520.792.9155 | [email protected]
The Romance of Tattoos,Mystery of the ZodiacElements, owned by Karol Gugino, announces the arrival of two new
outstanding fall collections by Canadian artist Sid Dickens. Originally
called “memory blocks,” Sid Dickens tiles are highly collectable as
they are produced in limited quantities and older collections are
retired on a regular basis. Each tile is hand poured hydrostone
plaster, 6"x8"x1 1/4" and finished to a porcelain-like quality, cracked
to create an aged look and feel. All painting, staining silver and gold
leaf finishing is done by hand.
Dickens was inspired to create the “Tattoo” collection by
cultures around the world that for centuries have cherished self-
expression in their celebration of life, tradition and values through
body art. Marking the skin of one’s own body as a means of
expressing the most deep ideals or beliefs has been a choice for as
long as history itself. The “Tattoo” collection is a symbolic collection
of tiles connected to memories of life, adventure and love.
For the “Zodiac” collection, Sid Dickens has crafted a collection
of celestial proportions. There are twelve noble and elegant tiles,
each gracefully representing a star sign and designed as though
sculpted from the finest stone or forged of the purest silver.
Both sets of tiles are currently in stock at Elements. A special
party is planned to celebrate the arrival of the new collections on
Friday, Oct. 24 at the store located at 6380 E. Grant Rd.
520.733.3399 | www.elementsoftucson.com
Beauty, Quality, Affordability:Canyon Cabinetry & DesignHas It AllFor more than a decade, Canyon Cabinetry has been taking the hassle
out of home remodeling and new construction projects. With a team of
qualified designers they are ready to assist with creating a timeless,
functional design, you will enjoy day after day. Whether your project is a
kitchen, bath, entertainment center, home/business office, library or any
other project requiring cabinetry, Canyon’s design team and professional
installers are result and satisfaction oriented culminating in a beautiful
transformation of your home. Canyon believes there are never problems,
only solutions. All projects, regardless of size, are met with discriminating
vision keeping your taste and wishes in mind. An initial consultation and
proposal, at no charge, allows clients to share their dream and determine
how to bring it to reality—within your budget.
Canyon’s portfolio of fine manufacturers offers an endless selection
of wood species, exotic veneers, acrylics, parapans, laminates and foils
or traditional stains, glazes and painted finishes. The 7,500-square-foot
showroom and warehouse allows clients to see the beautiful possibilities.
What’s more, as a fully licensed, bonded and insured General
Contractor, Canyon Cabinetry is able to run as much or as little of the
project as you want them to—you decide.
Canyon, a full service company makes selecting your appliances,
plumbing fixtures and countertops a breeze. Never settle for less than
what you want. Visit them today at 6431 N. Thornydale Rd., Suite 141,
and let Canyon Cabinetry’s highly experienced team make your dream
come true.
520.323.7190 | www.canyoncabinetry.com
FALL 2008 ARIZONA GOURMET LIVING 11
NEWS & NOTES
Celebrate SALSA& Hot Air Balloonsin SaffordCelebrate Arizona's Salsa Trail® at the
hottest event in Southern Arizona—the 2ndAnnual SalsaFest on Friday & Saturday
Sept. 26 & 27, in Safford Town Square.
Downtown Safford will be aglow with hot air
balloons on Friday evening as festivities
begin in the historic town square. The
SalsaFest is a celebration of everything
Salsa including an opportunity to win prizes
and bragging rights in the Salsa Challenge.
Join in the fun listening to live
entertainment, eating delicious food, and
sampling some of the greatest salsas in the
Southwest. SalsaFest activities include a
salsa making contest, a Festival
Marketplace, salsa music & dancing, food
demonstrations, chili roasting, a kids area,
a special Salsa Walk to benefit the Gila
Valley Boys & Girls Club, an evening hot air
balloon glow and Saturday morning sunrise
lift off, and jalapeño and salsa eating
competitions. Entry forms for the
competitions and event information are
available online at www.SalsaTrail.com
www.salsatrail.com
Caldwell Jewelers SayFall Trends IncludeNatural StonesCaldwell Jewelers is a full service jeweler
established in 1979. They carry a wide range
of diamonds, gemstones, and pearls. Caldwell
has a master goldsmith on the premises to
handle all repair and restoration needs. They
also do custom work—from start to finish—as
well as custom remounts.
All appraisal services are performed by a
Master Gemologist Appraiser.
Trends for fall include natural stones, big
bold rings and bracelets and lots of yellow gold.
One of Caldwells best features is their
watch line. All Caldwell Watches have Swiss
quartz movement, are guaranteed for three
years and come with free battery changes
for the life of the watch. Caldwell carries
lady's and gent's styles, including
chronographs and slimlines.
520.742.3687 | www.caldwelljewelers.net
12 ARIZONA GOURMET LIVING FALL 2008
MEALS OF THE SEASON
As summer rolls away with the heat, fall brings in a wave of fresh,
crisp air. Reflecting this seasonal essence, but in a flavorful
approach, is our Meal of the Season: thyme and rosemary Guinea
fowl with artichoke risotto, and a chocolate flan tart.
Making his way back into the kitchen, ready to push open the
entrance door, Schultz suddenly halts, turns around, and greets
incoming patrons with warm hellos and handshakes, and after
signing off on a delivery, he returns, ever so composed.
Zig-zagging across the kitchen to his preparation area—a table
in front of him, one behind him, and one to the right side of him—
Schultz drowns out the sounds of orders coming in, the clanking of
knives, and washing of dishes, only to focus on beginning the meal.
With knives all in a row, Schultz chooses his edge, and places
the Guinea fowl on a cutting board. Swinging the knife straight up in
the air and back down with a force that cuts into the fowl, he then
takes a step back to see the results of his maneuver. Looking up
every now and then to see what’s going on in his kitchen as he
chops, Schultz dubs the Guinea hen as a type of “funky chicken.”
A cross between a partridge and chicken, Guinea fowl is
believed to originate in west Africa, in Guinea. A small bird, the meat
of a Guinea fowl is somewhat dry and dark, but can be prepared in
ways similar to preparing chicken.
“They have a really nice flavor,” Schultz adds.
After selecting the pieces of fowl to use—the breast and
leg—Schultz sprinkles them with salt, fresh thyme, and
rosemary. As the fowl pan sears, Schultz makes sure to tell all
that stand around the stove to stand back, as “safety is always
first,” he says.
Mélange of Flavors
For Red Sky Café Proprietor Chef Steve Schultz, New AmericanCuisine Fuses California, French, and Southwest Styles.
BY JENNA CRISOSTOMO | PHOTO BY ALEX LANDEEN
FALL 2008 ARIZONA GOURMET LIVING 13
MEALS OF THE SEASONUsing the leftover pieces of fowl, particularly the bones, Schultz
then begins the reduction sauce—utilizing French techniques he learned
in Paris—that will top off the meal. After placing the bones in a kettle with
hot oil, he adds Mirepoix, shallots, thyme, bay leaves, a half bottle of
Pinot Noir, and enough chicken stock to cover all ingredients.
As the fowl braises and the reduction simmers, the chef gathers
more tools—another kettle below a counter, a ladle hanging above a
counter, and ingredients in and around the freezer for artichoke
risotto. He also made a quick dash to the washing station to sanitize
his hands—a habit in between handling different products.
Rounding out the meal, artichoke risotto as a side, is one
Schultz likes to pair with the fowl, he says. With artichokes at hand,
Schultz intricately peels them in a circular motion, cutting out the
bottoms, placing them in a container of water, “which keeps it
[artichoke bottoms] from oxidizing, or turning brown,” he says.
Leaving behind his prepping station full of green artichoke
leaves, Schultz mixes diced onions and Arborio rice in the kettle with
chicken stock. As the rice boiled, he then adds the artichoke bottoms
and fresh spinach. Taking the ladle, Schultz folded in the spinach
until an even, creamy consistency between the rice, artichoke
bottoms, and spinach formed.
With two kettles and a pan on the stove, aromas gathering in the
air of a smoky, wood-fired nature, signaling our Meal of the Season’s near
completion, Schultz suggests pairing the dish with Pinot Noir, Russian
River Valley Pinot Noir, Carneros Pinot Noir, or Oregon Pinot Noir.
Wiping a round, white plate clean, he begins crafting our meal
with an exotic, eclectic and memorable presentation. Placing the
artichoke risotto in the middle of the plate, Schultz took the fowl,
leaning it alongside the risotto. Garnish such as a mix of wild
mushrooms, yucca root, and red bell peppers surrounded the risotto
and fowl as a border of color. Taking his time to decorate the plate
using his hands, and trading pieces of garnish with others as the dish
came together, Schultz tops the volume-oriented meal with a fried
plantain banana chip and a purple, garlic chive flower.
Teaming with Schultz, Pastry Chef Blanca Osuna crafts our
dessert—chocolate flan tart. Made with a short dough tart for the
foundation, flan filling the tart’s center, sautéed pears rising
upwards from the flan, and chocolate and raspberry sauces
surrounding its entirety, the dessert is truly reminiscent of a fine fall
day. Garnished with candied walnuts, leaves, and figs from Schultz’s
personal fig tree at home, Osuna recommends pairing a late harvest
Zinfandel with her dessert.
Opting to use the freshest and finest ingredients whenever
possible, Schultz’s dish represents, “all the bounty of the Salinas
Valley,” in California, intertwined with a southwest flair and French
cooking techniques, he says.
A native Tucsonan, Schultz began cooking at the young age of
13, collecting extra money preparing the family meal while both of
his parents worked. Following family recipes, he later worked for an
uncle who was the manager of a restaurant, as a dishwasher. “That’s
how I got my start in the business [food],” Schults says as he smiles.
Schultz has also ventured to France, residing in Paris for a year
as he attended the Ecole de Cuisine Le Varenne of Paris, trained with
renowned chefs from Austria, France, and Switzerland, and held
prestigious positions in numerous resorts and restaurants in Carmel
Valley, Tucson, and Scottsdale.
But look out, this versatile chef will open another restaurant—
Luna Bella—in fall 2009, with a whole new flair of cooking styles
and techniques.
With $10,000 stoves and a kitchen five times the size of Red Sky
Café’s, Luna Bella will fuse, “northern and modern Italian, with an
emphasis on northern Italian and central Italian foods,” Schultz says.
In our Meal of the Season, Schultz definitely portrays his
knowledge, and Red Sky Café’s unique combination of French
techniques to prepare foods, with California and southwest styles.
The Guinea fowl with artichoke risotto and a chocolate flan tart will
warm your taste buds, leaving your palate in search for more. The rare
mix of tender meat, creamy risotto, and smooth flan to end your meal,
will leave you with a heartiness flavor throughout your entire day.
Red Sky Café and Catering
2900 N. Swan Rd., Suite 100 | Tucson
520.326.5454 | www.redskycafeandcatering.com
ARTICHOKE RISOTTO
4 artichokes, peeled and corded
2 onions, diced
2 cups arborio rice
8 cups chicken stock1⁄2 tsp salt
Fresh spinach
Butter
Pepper to taste
Sauté two diced onions with two cups of arborio rice in butter.
Boil 8 cups of chicken stock. Add 2 laddles at a time to rice until
absorbed. When rice is aldente, add artichoke hearts and fresh
spinach. Add 1⁄2 tsp salt and pepper to taste.
THYME AND ROSEMARY GUINEA FOWL
2 Guinea Hens, de-boned (reserve bones for sauce)
Olive oil1⁄2 bottle of Pinot Noir
1 quart chicken stock
4 bay leafs
2 sprigs of thyme
1 Tbsp rosemary, chopped
3 cups mixed wild mushrooms
1 Tbsp shallots
2 cups of mirepoix
1 plantain banana
1 yucca root
Oil for frying
Desired vegetable
Kosher salt and pepper to taste
Season quarters with thyme and rosemary. Pan sear until gold-
en brown. Brown Guinea fowl bones in hot oil. Add mirepoix,
shallots, thyme, bay leafs, pinot noir (1⁄2 bottle), enough chick-
en stock to cover. Bring to simmer. Reduce simmer for two
hours and strain reduction to 3 cups.
Season breast and de-boned leg and thigh with salt,
pepper, chopped rosemary, and thyme. Pan sear with olive oil
until skin is crispy and turn over. Put in oven until done. The leg
takes longer than the breast. Remove breast first. Sauté wild
mushrooms with shallots and reduction sauces. Season to
taste. Fry off seasoned banana chips and yucca root chips.
Blanch all vegetables in salted boiling water. Sauté with olive oil
and parsley. Season to taste.
14 ARIZONA GOURMET LIVING FALL 2008
MEALS OF THE SEASON
Fall is a season closely associated with hearty nourishment—a feeling
that many know but too few get to truly feel this time of year.
With the weather changing outside and the holidays approaching
fast, time certainly beckons for great food that is both hearty, while
definitely not lacking in soul. With a great reputation among locals for
both, Las Cazuelitas de Tucson is the place to feast on a tradition.
Actually, many of the people I observed sitting down to lunch at
Las Cazuelitas for classic Sonoran cooking seemed to be ordering food
off their menus as if they were children over the counter at the candy
store. Eyes wide open and left bulging as they try and choose from an
extremely vast menu that includes almost everything under the sun.
“The quality of our ingredients is very good,” says Executive
Chef Ruben Contreras. “Our seafood all comes here from Mexico—
the fish and shrimp. The quality is so good because the entire
product that we use is very fresh. All the food here is made fresh
daily. We even use fresh tomatoes to make the many sauces on the
top of our dishes.”
All of these recipes come from Contreras himself as he puts his
own spin on food he has been perfecting over many years now. He
always tries to infuse all of his meals with something he considers
very important, something that tells you when your food is truly
done—utilization of all of our senses, not just taste.
Hearty Nourishment
Las Cazuelitas Chef & GM Create Autumn Disheswith Flavor, Feeling, and Fire
BY CHRISTIAN EVANS | PHOTOS BY ALEX LANDEEN
FALL 2008 ARIZONA GOURMET LIVING 15
MEALS...“Using all your senses is very
important. When you see the dish come
out of the kitchen and you notice the
appearance and the smell of the dish, it
is so much better when you taste it,”
says Contreras.
Abelardo Frisby, General Manager of
the three locations, agrees that taste is just
as important to the palate as any of the
other senses. When something’s not right,
you can just smell it.
“We try to accommodate Tucson with
the authenticity of classic Sonoran cooking,”
says Frisby. “We actually are most authentic
because we do everything from scratch. We
produce all the meals from scratch. We do
all the chips. We do all the tortillas.
Everything that applies to my restaurants is
made right here.”
For our Fall Meal of the Season,
Contreras and Frisby offer us three main
dishes with a wide variety of flavor to truly
spice up any life: Chile Rellenos;
Tampiquena with a cheese enchilada,
guacamole, refried beans and flour tortillas;
and Camaron n La LoLa.
Chile rellenos is a widely known deep
fried dish that’s made from a pair of green
chiles, peeled and then filled with cheese.
Once the chiles have been filled with
Monterey Jack cheese, they are rolled in a
mixture of beaten egg whites and flour. The
chiles are then placed into a fryer pan until
they turn brown. The plate is served with
rice and beans and a small side of shredded
lettuce, tomato and cucumber.
Tampiquena is a dish that is a lot less
complex than it may sound. You start with
a 12-ounce ribeye steak that is grilled on
both sides, while seasoned with salt and
pepper. When the steak has been fully
cooked to order, place it on the dish with
a cheese enchilada to the side. Top the
meal with enchilada sauce, shredded
lettuce, salsa picada and fresh cheese.
Add beans and guacamole, as well as a
fried Mexican onion to balance all the
other flavors perfectly.
But don’t get full too quickly because
last but certainly not least, Camaron n La
LoLa is shrimp fried in olive oil, along with
garlic, onion, and mushrooms. The dish is
plated with Monterey Jack cheese on top
and brought to final fruition with salsa and
sour cream on the side.
With a wide wine selection unmatched
when it comes to Sonoran food in Tucson,
Contreras recommends a nice White
Zinfandel for the shrimp dish and a red wine
like Pinot Noir for the steak. Just like with
CAMARON N LA LOLA
9 pieces of shrimp
1 Tbsp white onion, chopped
1 Tbsp butter
1 green Poblano chili1⁄2 can of 7.6 full ounces of table cream1⁄2 Tbsp garlic
Monterrey cheese for garnish
Fry green chili and peel the skin off. Blend
green chili with table cream and set aside.
Fry garlic and onion in butter and add
shrimp after seasoning it with salt and
pepper to taste. Add pepper and cream
mixture, simmer for 2 minutes on medium
boil. Add Monterrey cheese on top. Served
with a side of rice.
16 ARIZONA GOURMET LIVING FALL 2008
MEALS OF THE SEASONany other the other items on the menu, Chile Rellenos easily goes
great with any of the restaurant’s many Mexican beers.
This is food that Contreras knows by heart and relates to in an
artistic way. His recipes are filled with many memories he brought
with him from home in Sonora. In fact, he even started his tradition
of professional cooking in Mexico where he studied with masters of
the kitchen, while learning to proficiently cook high quality Mexican,
Italian, French, and even Chinese cuisine.
His knowledge and appreciation for so many different foods
from so many different cultures is what gives Contreras such an
eclectic palate. It’s this penchant for great taste which might just
give La Cazuelitas its unique flavor and cross cultural appeal.
“For our customers, what are very popular amongst them are
the many combination plates we offer, and here, you can even put
together your own. Usually at other restaurants, they don’t give you
options like this,” says Frisby. “One of the things that I try to do here
at Las Cazuelitas is to allow you to order what you want to eat when
you want to eat it, not just what’s available on the set menu without
any kind of substitutions at all.”
And while the menu is certainly eclectic, there are just some
dishes which seem to stand out amongst them all. It’s a refreshing
change to know that at Las Cazuelitas, the selections offered don’t
come with any time limits either.
“If you want to eat dinner for breakfast or if you want to eat
breakfast for dinner, we will make it for you to order. When you
come through our doors, we try to always give you what you
want and when you want it. Just come on in and try the food.
I’m more than sure that our plates will do the talking for us,”
says Frisby.
Las Cazuelitas De Tucson
3535 E. Fort Lowell Rd. | 520.784.0405
1365 W. Grant Rd. | 520.206.0405
234 E. 22nd St. | 520.792.0405
CHILES RELLENOS
2 green Anaheim chilies
4 ounces Monterrey cheese
6 egg whites
1 cup, 8 ounces mild salsa1⁄2 cup vegetable oil
Grill green chilies for 4 minutes. Then peel
them after they are cooled. Cut a line in the
middle of the chili, about 5 inches long. Add
one ounce of Monterrey cheese inside the
chili and sprinkle flour on the outside of chili.
With a beater, beat all 6 egg whites until
lifted to perfection for about 6 minutes.
When egg mix is ready, dip chili in until it’s
coated entirely. In a frying pan, heat oil on
medium and fry each chili on both sides for
2 minutes. Add mild salsa over chili and add
more cheese. Served with rice and beans.
TAMPIQUENA
1 12 ounce steak
Corn tortilla
1 cup enchilada sauce
4 ounces Colby jack cheese
Pinto beans
4 Tbsp guacamole
1 green onion
Grill and season steak to your taste.
Deep fry corn tortilla for 30 seconds.
Add cheese inside tortilla and roll
tortilla. Add enchilada sauce over it and
garnish with lettuce and pico de gallo.
Smash cooked pinto beans and refry
them. Add guacamole on the side.
Cook grilled onion and put over steak.
FALL 2008 ARIZONA GOURMET LIVING 17
18 ARIZONA GOURMET LIVING FALL 2008
PROFILES
Embellish is a relative newcomer to the
home décor business, selling wares for the
past year and a half out of their home. With
that in mind, the opening of the Embellish
store was a natural transition from the in-
home service.
“We have significantly increased our
vendors and therefore, have even more
products to offer our customers,” says co-
owner Kim Samuels. “What makes us unique
is our variety of products and our in-home
consultation service where our customers
get to make their final purchase decisions
from the comfort of their home.”
After an initial consultation, Samuels,
co-owner Dawn Scully, and their team at
Embellish will come back to the clients’
home with items chosen from their store. In
addition, they offer custom bedding and
drapery with fabrics chosen from their in-
house fabric lines. The result is not only a one-of-a-kind style, but
unmatched quality.
“Our goal is to provide a wide variety of home décor products
at an affordable price,” Scully adds. “We are known for a unique
selection of crosses and crowns, and high quality fragrant
'Embellished' candles from Lux.”
Another great addition to the expanded Embellish line is a
constantly rotating selection of specialty products, hand-picked to
match your personal tastes for the seasons.
“This summer we found a great custom flip flop line that
When You’re Looking for Great Décor and More, Just Embellish
DAWN SCULLY AND KIM SAMUELS
Worth the Wait: Restaurant
Set to Roll Out Sushi in the
Heart of Downtown Tucson
As construction continues on this upcoming
downtown sushi hotspot, On a Roll sushi
restaurant will soon offer patrons lavish
cuisines of Korean barbecue, Japanese, Asian
American, and of course, sushi this month.
Owner and Chef Dominic Moreno has
been putting the works on his “lounge”
restaurant for the past two years.
“It might be a bit ambitious to jump
right into opening my first restaurant with a
different cuisine like sushi, but I fell in love
with it after learning it up in Phoenix and in
my traveling, so I felt that there was a huge
need for it here in Tucson,” Moreno says.
“I’ve enlisted the help of a wonderful up-and-
coming sushi chef, we call him ‘Suchi Joe,’ to
assist me in the restaurant.”
Moreno’s first job in the food industry
was as a dishwasher at the Bum Steer between his 17th and 18th
birthday. Now at age 30, with years of experience working in the
restaurant field and a degree from the Scottsdale Culinary Institute,
Moreno admits that, “The decision to become a chef was pretty easy.”
Totaling 2,800-square-feet, On a Roll resides in the old space of
the McLellan Building located at 63 E. Congress St. The restaurant will
seat 60 patrons at tables, and at the sushi and spirits bars.
“We are a really lounge kind of place where you can enjoy a
wide range of music, cocktails, and of
course, food,” Moreno says.
Besides providing a relaxing
environment with gourmet food, On a Roll’s
interior design has held true with today’s use
of green materials, promoting sustainability.
“The use of recycled steel and
flooring has helped us in staying green
during the construction,” Moreno adds.
“We’ve adopted some of the old [original
look of building] and introduced plenty of
the new into our look or motif.” Some of
the “new” includes brightly painted walls
of blue and orange, indicative of the
ocean and sky, and an updated, hip style
of wood and paneling that’s illuminated
with fish cutouts, lining the sushi and
spirits bars.
Alongside opening On a Roll
restaurant as a place for Tucsonans to enjoy, Moreno is also aware
FALL 2008 ARIZONA GOURMET LIVING 19
PROFILES
FALL 2008 ARIZONA GOURMET LIVING 19
features different rhinestone crosses,
crowns and even one for the Wildcats
fans,” says Samuels. “Our customers are
anxiously awaiting the arrival of our
holiday décor.”
From home décor to unique and
stylish personal items, Embellish is also
your best place to find treasured, out-of-
the-ordinary gifts for friends and loved
ones. They are currently featuring a hot-
selling jewelry line from Los Angeles
called Sisi Amber. The popular designs
are hard to find jewelry pieces for the
Tucson market and made with Swarovski
Crystal and Pearls.
“This has been a really popular line for
us,” Scully says.
This September, Embellish is also
bringing back a local favorite—First Fridays
at the Plaza. The first Friday of each month,
Embellish will offer extended shopping
hours along with a festive shopping
environment that includes a signature drink
of the month, entertainment and, of course,
super shopping specials.
Embellish
6761 E. Tanque Verde Road, Suite 8 | Tucson
520.512.5200
of how important it is to teaching those
who don’t know much about sushi, “the
ways of eating sushi.”
“This is a place that aficionados can
bring their friends who haven’t had a lick of
sushi and give them numerous
combinations of fresh fish that will open
their eyes to a new world of flavors.”
Moreno has also realized, with the
help of his father-in-law, that On a Roll,
“can make believers, with just our own
flavors along with that of the traditional
Japanese style…making believers out of
those who have that negative
preconceived notion of sushi.”
After On a Roll’s opening, the restaurant
will stay open until 2 A.M., on Thursdays,
Fridays, and Saturdays, “which is new to
everyone, because there is nothing with
great food open as late here in the downtown
area,” Moreno says. “Family, friends, and
friends of friends have all been waiting for
this…we will give them nothing but the best.”
On a Roll
63 E. Congress St. | Tucson
520.622.7655
20 ARIZONA GOURMET LIVING FALL 2008
PROFILES
Rug Décor Supplies Homes
with Artwork for Floors
Slowly transitioning into retirement with the purchase of Rug Décor,
Phil and Nikki Sharp felt the need to supply patrons with an
assortment of rugs after building their home and furnishing most of
the hard-surfaced floors with them.
“We thought to ourselves, if we got this many rugs, other
people are going to be in the same situation,” says Nikki, co-owner
of Rug Décor, with a laugh. “Unfortunately we bought all our rugs
before opening the store.”
Opened May 15, Rug Décor is locally owned by the Sharps, but
the store is a franchise, part of a nationwide chain of 35 stores from
Texas to Michigan, and California to Florida. Rug Décor of Tucson is
the only one in Arizona, though the very first Rug Décor was built in
Phoenix back in 1997.
Investing in Rug Décor for the purpose of offering area rugs to
the community, the Sharp’s purchase of the store is for their
retirement as well.
Both Phil and Nikki work for American Airlines—he’s a pilot and
she’s a flight attendant—and the pair wanted to slowly retire from
their more than 30-year trek in the airline business. With a degree
in retailing paired with her enjoyment while working with people and
putting colors together, the franchise was the way to go.
“We opened in the middle of summer, and we’re doing ok and
feel very good about it,” Nikki says. “In today’s economy,” with such
hard economic conditions as rising food and fuel costs, to the
housing market, “we remain very optimistic.”
Decorated with shagged rugs, intricately designed motifs,
bright and deep-colored rugs, and elaborate patterned designs, Rug
Décor is not your traditional floor-furnishing store.
The store provides customers with area rugs, which
constructively hang along the walls of the store, consisting of hand-
knotted to hand-tufted rugs, machine-made to special order rugs,
JaxKitchen, which opened its doors on Aug. 16, is the inspiration of Brian
and Sandy Metzger who met while they were servers at Wildflower, a
Sam Fox restaurant. Fifteen years later they bring their combined
experience to this comfort food bistro with a European flair.
“Sandy and I have been tweaking the concept of a ‘comfort food’
restaurant for years,” Brian says. “Our menu will follow the seasons, a
dynamic ‘no rules’ offering of foods that make you feel good.”
One of their own favorite comfort foods is a Kobe Beef Burger
with homemade French fries—and what fries they are. Jax fries
are made with a mixture of sea salt and herbs, and infused with a
malt vinegar and mayonnaise aioli. Other comfort-creating menu
items are the Crouque Madame (ham and cheese sandwich,
smothered in béchamel and topped with a sunny egg); Roasted
Vegetable Ravioli with herbed Spinach Cream and Heirloom
Tomato Confit and Smoked Tomato Gazpacho with tiny vegetables.
There is a well-balanced wine list with over 45 wines. The bar
offers a full complement of premium cocktails, beers and liquors.
“When Chef Addam Buzzalini agreed to return to Tucson from
Seattle to be a part of our team, we knew the time was right to take
our dream and make it real,” he says. Buzzalini, whose resume not
only includes Janos here in Tucson, also notes his time as Executive
Chef at two of Seattle’s most acclaimed restaurants—Collins Pub
and Café Presse. Buzzalini also finds inspiration in the bistros of
Lyon and prefers simple, quality ingredients, which he turns into
marvelous, French influenced comfort foods.
Rounding out the kitchen team is Nicole D’Auria who Brian
says takes the pretense out of dessert and makes it fun again.
“Cookies and Milk on a Plate” is her comfort dessert. The cookies
change regularly and the milk has a little bourbon in it.
Metzger says they are a small but close-knit team, who have
Modern Comfort Food: JaxKitchen Wowswith New Takes on Old Favorites
and one can even design their own rug with colors specific to their
home’s interior setup.
Rug Décor also carries popular brands including Karastan and
Nourison 2000, and well known designers such as Andy Warhol, Liz
Claiborne, Calvin Klein, Kathy Ireland, and Tommy Hilfiger, all who
use a vibrant color palate in their rugs, Nikki says.
“What’s unique about the store is that even though there’s just one
product, there’s such a variety that we can offer to every type of person,
their needs,” she adds. “There’s a rug for every room of the house.”
FALL 2008 ARIZONA GOURMET LIVING 21
PROFILES
FALL 2008 ARIZONA GOURMET LIVING 21
Pricing of rugs are widely-ranged from
$29 for a 2 x 3-foot rug, to $3,999 for an 8
x 11-foot hand-knot rug, with the average
price of $599 to $699 for a 5 x 8-foot or an
8 x 10-foot rug.
Privately labeled by style and price
point, rugs are made out of wool (hand
knots and hand woven), 100 percent New
Zealand wool, Polypropylene (plastic),
synthetics (machine made), Nylon, and
Olefin, Nikki says.
As the style trend for rugs has
changed from customers wanting more of a
transitional rug that moves from the
traditional form to a contemporary form,
Nikki says a lot of designers are providing
that shift for consumers by making
contemporary rugs.
“Traditional rugs are more formal,
don’t have much pattern, with smaller
flowers, deeper colors with a more ornate
feel,” Nikki says as she pointed across the
room to point out the difference between a
traditional rug to a contemporary one.
“With transitional style, it can go into the
contemporary stage.”
Rug décor carries both traditional and
contemporary rugs, “so there’s a little bit
for everyone,” she adds.
Considering area rugs as “artwork for the
floor,” Nikki says a single rug can, “put the
whole room together, complete the picture.”
Rug Decor of Tucson
7607 N. Oracle Rd., Suite 131 | Oro Valley
520.219.1129| www.rug-decor.com
known one another over the years. Twelve
people, including of course, Brian and
Sandy themselves, staff the bistro. Travis
Thomas, is the Manager and Sarah
Longoria is the Hospitiality Expert.
Right now they are only open for
dinner, but come October they will serve
lunch as well. They are closed on Mondays,
but open at 5 P.M. every other evening.
They’re open until 11 P.M. Friday and
Saturday, 10 P.M. Tuesday through
Thursday, and close at 9 P.M. on Sundays.
Don’t miss this marvelous one-of-a-kind
place to dine out. Let Jax help you
rediscover your comfort zone.
JaxKitchen
7286 N. Oracle Rd. | Tucson
520.219.1235
22 ARIZONA GOURMET LIVING FALL 2008
CHEFS SPEAKMichael takes over shopping for meal materials and preparation,
consisting of fresh ingredients such as epazote and chipotle.
“We try not to open any more cans than we have to,” Michael
says. “Everything’s fresh, and we try to use organic foods too as
much as possible.”
During their stay, guests can choose their meals, customizing
them off of the Gibson’s suggested menu items: No.1 includes a
starter of baked apple, bacon, and feta cheese tartlet with a
balsamic reduction, black bean soup, tomatoes, and fresh mozzarella
cheese on a bed of baby greens with a pesto vinaigrette, sorbet, and
grilled chicken breast with a prickly pear reduction and mango-
pineapple salsa; No.5 includes jumbo shrimp on top of jicama-
cucumber salad with avocado and a honeyed orange drizzle,
gingered carrot soup, warm bay scallop and spinach salad with
house vinaigrette, sorbet, and baked salmon with a saffron buerre
blanc sauce, just to name a few.
Desserts to follow, also suggested menu items, include Mary’s
decadent chocolate raspberry truffle cake, strawberry tall cake, or
cream puffs topped with ganache.
Suggested item groups are created with the Gibson’s training in
French cuisine, intertwined with a Sonoran flair, and their
presentation techniques tend to take height on a plate.
“We give it a little bit of a twist to tie in with Arizona and the
southwest,” Mary says, “and we try to get height on a
plate…height and action.”
Sticking with a French and Sonoran panache, the Gibson’s opt
to cook with the freshest ingredients, and the added specialty of
operating their kitchen and bed and breakfast.
“We’re doing good so far,” Michael says. “Everybody’s left
fat and happy.”
Sonoran Bed and Breakfast
1215 W. Oracle Ranch Rd. | Oracle
520.896.2845 | www.sonoranbandb.com
Two of a Kind
Chefs Combine French and Sonoran Flavors at Bed & Breakfast
More than 15 years ago, Michael and Mary Gibson took a cooking
class together at the Scottsdale Culinary Institute. Today, the
dynamic duo not only own and share a kitchen, they own a bed and
breakfast in the heart of the Sonoran Desert.
As the establishment’s fifth owners, the Gibson’s purchased
the Sonoran Bed and Breakfast in 2004, but took a little over two
years to renovate the quaint home away from home. They
reopened in June 2007.
With a restaurant incorporated into the bed and breakfast,
Mary serves as the Executive Chef and Michael as the Sous Chef.
The Gibson’s have also worked at The Chalets in Denali Park,
Alaska, Granny's and the Gold River in Laughlin, Nev., and Canyon
Ranch, Loews Ventana Canyon, Westin La Paloma and Miraval
Resort here in town.
Born and raised in Phoenix by grandparents who,
“happened to like good food,” Michael grew up dining on lamb
and seafood, replacing the common kid cuisines of pizza and
spaghetti. While working in refrigeration and heating in 1990,
Michael got hurt on the job. The state was willing to retrain him
in something he liked to do—so he decided to run with the idea
of going to culinary school.
“I’m not sure if she’s [Mary] quite forgiven the state yet,”
Michael says jokingly, “and the rest is history.”
Cooking since childhood, and a native Tucsonan, Mary wanted
to take her creative art to the next level. Though she admits to
being a “bread and pastry nut,” she and Michael work together as
innkeepers and chefs, customizing and refining meals for guests.
Mary usually takes care of appetizers, breads, and desserts, while
PHOTO BY JOHNNY WYATT
FALL 2008 ARIZONA GOURMET LIVING 23
CHEFS SPEAKin a sweet soy broth, such as Napa cabbage, shitake mushrooms,
bean thread, tofu, and bamboo pith.
Huynh has also recently come to the front of the restaurant to
prepare sushi. And just as he is versatile in making hot foods, he
is also quickly becoming a local favorite for inventing new sushi
rolls. One such roll, Mango Madness, is due out soon on the
restaurant’s menu. Not the average roll, Mango Madness is a
delicate combination of rice rolled with bananas and sliced mango,
sprinkled with spice. Other rolls Huynh perfects include the Tatsu
Special, made with shrimp tempura and cucumber, topped off with
spicy tuna and eel sauce; Salmon Skin, rolled with grilled salmon
skin, radish sprouts, cucumber, avocado and mini carrots; Inari, a
stuffed tofu pocket served
with sweet rice; and the
infamous deep fried Las
Vegas roll, with fresh water
eel, cream cheese, avocado,
and imitation crab, topped
off with eel sauce.
Lauren Olafson, Tatsu
Sushi’s Manager and
daytime server, says, “He
[Huynh] is the most
charismatic person I’ve
ever met. He’s focused
when cooking, he
multitasks, and magically,
puts dishes together.”
Also with the restaur-
ant since it’s opening,
Olafson says that although
food is presented quickly, it
doesn’t lack quality.
“The food’s prepared
very fast, but everything is
very fresh, and the quality
of the food shows for
itself,” she adds while
smiling. “The restaurant
gives you that feel of a
casual and comfortable
environment, but with
gourmet food, that’s the
top of the line,
exceptional.”
Always up for the
challenge of constructing
new dishes and combining
new flavors, as long as he
has ingredients in front of
him, Mr. Wong says he likes
to make dishes that not
only taste good, but look good. He also hopes to bring Filipino cuisine
to the restaurant soon.
“All foods are mixed with different things and I want to make
the best food out there,” he adds.
Tatsu Sushi
7332 N. Oracle Rd. | Tuscon
520.219.6989
A Mix of Flavors
For Executive Chef Tommy Huynh of Tatsu Sushi, Bringing aWide Array of Asian Foods into One Restaurant is Ideal.
Known as “Mr. Wong” to customers and co-workers, Executive Chef
Tommy Huynh gives new meaning to variety with his assortment of
Asian influenced meals at Tatsu Sushi.
Huynh showcases his diversity through creating and crafting
different cuisines such as Vietnamese, Chinese, Korean, and Thai at
the restaurant, which opened November 2007.
“I just want to bring
Asian food to one place,”
Huynh says with a laugh.
Cooking for
approximately 30 years—
from Mexican food to Asian
food to American food—
Huynh first came to the
United Sates in 1980. His
first job was in a restaurant
at age 17, after which, he
began cooking at age 18.
Since then, Huynh has
worked in more than 30
restaurants, following good
chefs around the country.
Some of the cities where his
dishes have flourished,
aiding in full-stomachs
include: San Diego, Los
Angeles, Chicago, Houston,
New Orleans, Boise, “too
many cities,” Huynh says.
Bringing his past with
him, Huynh cooks with his
grandmother and mother
in mind. Traditional dishes
were passed down from
them, with one dish in
particular that Huynh still
makes today—sweet and
sour pork.
Vietnam born, Huynh
likes to shape Vietnamese
dishes most of the time, but
the fact that he is able to
produce all meals on the
menu proves how skilled he
is in other areas of
traditional Asian fare as well.
Some of his conceptions include a Mandoo starter—Korean
style dumplings filled with beef, cabbage, and black pepper;
Vietnamese style Shrimp Eggrolls with vegetables, shrimp, and
pork; Salmon Teriyaki that’s grilled with steamed vegetables,
miso soup, rice, and salad; Thai Shrimp covered with sweet chili
sauce and steamed with rice; and Vegetable Sukiyaki that’s
served in a hot pot with a variety of mushrooms and vegetables
24 ARIZONA GOURMET LIVING FALL 200824 ARIZONA GOURMET LIVING FALL 2008
CHEFS SPEAKspecials, around three to four for lunch and dinner—Ahern says
his favorite foods to prepare are soups and sauces, with an array
of spices and herbs.
“Soups and sauces…they’re my big ticket,” he adds. “There
are just so many types of soups you can make, it’s just
unbelievable what you can do with soups.”
One of Aherns signature soups, one he created out at the
Omni Tucson National, green chili chicken, still has members
inquiring about its presence, and when he makes it at Ric’s Café,
“a list of people need to be called,” he says with a laugh.
Though Ahern presents plates more elaborately for the
catering end of the business, he offers up in-house dishes with
the customer in mind.
“Our clientele here, they like it simple. They like stuff that
they can understand in a sense,” he says. “They don’t like food
to come out stacked on each other; they like to see what they’re
eating, so the plate presentation is clean.”
When he's on the receiving end of a plate, Ahern enjoys a
good old-fashioned New York strip steak.
“I love New York strip because I know people talk about
filets and ribyes being good, but with a New York strip, I feel like
I’m eating something,” he says as he put his fingers together,
signifying the size of the steak.
Continuing to learn with daily hands-on training at his own
restaurant, Ahern believes that cooking is a “never-ending field.”
“You can continue to learn from anybody, so I think that’s
what kind of gives me the boss of being able to work with different
people, and listen to what they have to say and offer,” he adds.
“It’s always an interesting field where I don’t think things are going
to be dull.”
Ric’s Café (River Center Shopping Center)
5605 E. River Rd. | Tucson
520.577.7272 | www.ricscafeonline.com
Keeping Old Favorites Alive
For co-owner and Chef Jack Ahern of Ric’s Cafe, Crafting andCreating Food is a Field that Never Ends.
Though his café isn’t named after him, Jack Ahern, co-owner and
Chef of Ric’s Café has left his mark on the restaurant with
signature, American cuisine combined with original, “Ric” meals.
“I never changed the name because we already had an
established clientele,” Ahern says. “The restaurant has been here for
almost 19 years, and sometimes when you change the name of
something, people get scared and you have to start all over in a sense.”
An original dish that remains on today’s menu is “Ric’s
Rueben,” a medley of corned beef or turkey, sauerkraut, and
Thousand Island Dressing on marble rye. The sandwich is also
called “Rachel,” substituting the
sauerkraut with slaw.
Ahern and his wife are the
restaurant’s third owners since June
2001, but Ahern had worked at Ric’s
Café before purchasing it since 1997.
When they bought the place, they
“kept the food not necessarily the
same, but on the same track,” Ahern
says. “We do change our salads and
hamburgers, but we like to make
changes about once every eight
months to the menu, for lunch, dinner,
and our Sunday brunch.”
On the menu, foodies can enjoy a
vast variety of meals such as the
blackened salmon spinach salad
accompanied by feta cheese, candied
pecans, onions, tomatoes, and
raspberry vinaigrette; pasta pamodoro
with tossed angel hair pasta in olive
oil, mixed in with diced tomatoes,
garlic, and fresh basil, topped with
parmesan and served with garlic bread
(chicken, salmon, shrimp, or scallops
can be added); or the Monte Cristo
sandwich, made with Texas toast dipped in egg and then grilled
with ham and swiss, topped with powdered sugar and a side of
strawberry jam.
Prior to entering the restaurant business, Ahern studied
Anthropology, but “it didn’t seem too exciting at the time,” he says.
So, he then turned to study restaurant management business.
Although Ahern didn’t graduate from college or attend culinary
school, he’s had the opportunity to do hands-on training at
different restaurants, with respected chefs.
One such chef that Ahern considers a “mentor” was Peter
Campbell, a man he had the chance to work with after he got a job
at Canyon Ranch as a dishwasher in 1979.
There, Ahern then learned how to cook under Campbell, and
for seven years, worked his way up the ladder, becoming the
kitchen manager. Ahern has also worked at Loews Ventana
Canyon Resort, Omni Tucson National Golf Resort, and Westin La
Paloma Resort.
Always wanting to invent new dishes—especially daily
FALL 2008 ARIZONA GOURMET LIVING 25
26 ARIZONA GOURMET LIVING FALL 2008
Tastes of the SouthwestFor owner and Chef Rey Sanchez Jr. of Casa Sanchez,keeping his family’s restaurant legacy alive encompassesa new location, new dishes, traveling, and his “secretservice recipes.”
Coining the phrase, the “First U.S. President of Mexican Food,” Rey
Sanchez Jr., thrives to provide quality food and service to
Tucsonans—a continued effort the entire Sanchez family has secured
through their restaurant business for more than 22 years.
The first Casa Sanchez opened in 1979 in Southern
California, but as native Tucsonans, the Sanchez family wanted
to bring the business back to Southern Arizona.
Sanchez Jr., along with his wife, Stevi Sanchez, and his
“secret service recipes,”—or chefs—has brought Casa Sanchez to
a third location in town, in what used to be the Sanchez Burrito
Company. Located at 1060 N. Craycroft Rd., this third Casa
Sanchez is the family’s first full-service, sit-down restaurant.
“When we decided to take over this location, we believed
that we could present a quality product and bring this location
back to life,” says Sanchez Jr. while smiling. “At one time, this
location was a total hotspot, and we’re taking that challenge to
bring that back.”
Cooking since he was 10 years old, Sanchez Jr. has trained
his chefs individually, sharing family recipes with them that have
been passed down through his grandmother and mother—recipes
that make up Casa Sanchez’s menu.
But for years and years, traveling throughout the
Southwest, Sanchez Jr. says, has contributed to the menus
constant change of dishes. “I believe it’s kind of neat to try new
things from different parts of the country,” he says.
“When I go into a town [for travel or business], I research
and try to find the best Mexican food restaurant in that town,”
adds Sanchez Jr. “And when I find that restaurant, I go and try
the food…and find a dish off of that menu that maybe I could
come back with and create our own version of it.”
Adding to Casa Sanchez’s diverse menu, incorporating El
Salvadorian dishes to the new location such as pupusas—thick,
hand-made corn tortillas—Executive Chef Francisco Pineda, has
worked with the restaurant on and off for more than 20 years.
Cooking since age 12, Pineda came from El Salvador and
worked as a dishwasher before training with Sanchez Jr. as a
prep cook. He then moved to New Jersey, training with renowned
East coast chefs, but returned to Tucson to work at Loews
Ventana Canyon Resort. And after gaining years of hands-on
experience, Pineda decided to rejoin Casa Sanchez as an
Executive Chef. But this innovative dish creator extends his
cooking experience, also working at Chilis Grill and Bar, and
Romano’s Macaroni Grill Italian Restaurant.
“Even after I trained him [Pineda], over the years, he’s added
his own little flair to dishes,” says Sanchez Jr. “He’s always willing
to do whatever it takes to bring in people to enjoy the food.”
One such flair that he attributed to Pineda was adding fresh
garlic and onions into Casa Sanchez’s beans while they’re boiling.
“He just loves cooking, loves to be in the kitchen,” says
Sanchez Jr. “He takes a lot of pride in his work and he’s really in
tune and on top of the food since he’s worked for so many
restaurants that are fine dining.”
CHEFS SPEAK
FALL 2008 ARIZONA GOURMET LIVING 27
CHEF SPEAK“I like to cook fajitas the most
because it’s a really creative dish,” says
Pineda as he smiles.
“With fajitas,” Sanchez Jr. adds,
“you’re sautéing the dish, and can work
the dish…there’s a lot more action going
on with fajitas.” Fajitas Fantastica, one of
“Mom’s Especiales,” is made with beef or
chicken—vegetarian fajitas are also
available—marinated and grilled with
tomato, onions, and bell peppers,
alongside guacamole, lettuce, sour
cream, and flour tortillas.
While Pineda handles all the main
dishes at the Craycroft Casa Sanchez—all
meats, beans, etc.—Executive Chef Saul
Boteo, at Casa Sanchez’s 8320 N.
Thornydale Rd. location, is in charge of
preparing sauces for all dishes, at all
three locations.
Utilizing traditional recipes to craft
original Sonoran meals, plate
presentation is just important, or
“plentiful,” says Sanchez Jr.
“We like our plates to look full, but
we don’t make them look full by just
throwing stuff on it,” he adds.
Some of Casa Sanchez’s ample
dishes include the Sanchez Style burrito
with enchilada sauce, cheese, sour
cream, and guacamole; “A Casa Sanchez
Original” Mexican rice bowl, with Spanish
rice, a choice of chicken, beef or pork,
and then topped off with fresh
vegetables and whole pinto beans; El
Grande Taco Salad with pork, beef, or
chicken, served in a freshly fried flour
tortilla shell with lettuce, cheese, beans,
sour cream, guacamole, tomatoes and
onions; and “The President’s Burrito,”
made with red chili beer, carnitas pork,
beans, rice, onions, sour cream, and
salsa in a rolled, handmade flour tortilla,
which is then smothered with cheese and
enchilada sauce.
Based on family traditions and
recipes, Casa Sanchez embodies
authentic Sonoran Mexican food.
“We believe in our product, the
way we represent our food,” says
Sanchez Jr., “and we want people
to know that they can come in here and
get quality food and great service at a
great location that we’re trying to bring
back to life.”
Casa Sanchez
1060 N. Craycroft Rd. | Tucson
520.748.9706
28 ARIZONA GOURMET LIVING FALL 2008
ON THE VINEThere’s Gold in ThemThere Hills...
The Sierra Foothills are home to gold. Liquid gold...well, wine to
be exact and some world class wine that rocks and knocks you
out of your socks!
The Sierra Foothills in California are a beautiful mountain
paradise with an abundance of trees, rivers, gorgeous birds of all
varieties. They are also home to world-class vineyards. Placerville,
Plymouth and Auburn are the main towns in the area. They are
quaint, picturesque remnants of a time long past, when Forty-Niners
were arriving in droves to the area to
strike it rich. Swiss and Italian immigrants
were included in those flocking to the
area—but to farm, not mine. Planting
vineyards and selling their goods to the
miners was a way to make a fortune as
well. Today, those miners are long gone,
but the vineyards, orchards and farms
they brought with them are still there.
With the resurgence of wineries in the
area, it has become a premiere wine
lover’s destination.
So where do you start and how
do you get there? Placerville is the
heart of the foothills wine area,
and it is only a 40-minute drive
from Sacramento. What is the
first winery that you should
visit in Placerville? Consider
Boeger Winery, with its
beautifully landscaped picnic
area alongside a pond and
creek with the vineyards all
around you.
Greg Boeger and his son
Justin grow 30 different grape
varietals on their property. If
you think foothills wine is just
about Zinfandel and Sauvignon
Blanc, guess again! The
Boegers will help remove that
notion and put a huge smile on
your face with their incredible
Spanish and Rhone blends.
The neighborhood is an
incredible up and down drive
over hill and dale. Where else to
go? How about Crystal BasinCellars for an astonishing
Mourvedre or Bechard Vineyard& Winery for a killer
Tempranillo, not to mention
their Cabernet Franc. Speaking
of Cabernet Franc, this area
makes some, “Whoa! Hold your
horses Cabernet Franc.” It's a little secret that I discovered out here
on the road. If I am unaware of these awesome wines, I would be
remiss in my responsibilities to you, my readers, if I didn’t pass
along this information to you to
help educate a curious palate.
While exploring this
area, also check out MountAukum Winery. If you
enjoy some tasty Rhone
varietals including Viognier,
Marsanne/Rousanne blends
and Syrah (talk about
gold...you will find it here.)
Explore southward over
the El Dorado County line,
and you will be well on your
way to Plymouth in Amador
County. While it is true that El
Dorado offers some really
good Zinfandels, Amador
seems to specialize in them. I have long
been a fan of Amador County Zins.
Once in Amador, a good place to start is Karly Winery. Buckand Karly Cobb have been making great Zinfandel since the early
80s. Karly Warrior Fire Zin and the Sadie Upton Zin are not to be
missed. But be forewarned, this is a tiny tasting room so get
there early.
Around the corner and down the bend is Renwood Winery with
some of the oldest Zin clones in the country. The Grand Pere, Grand
Mere and Fiddletown Zins are rich, succulent and teeth-staining red
wines of great power and complexity. Don’t forget to pack your
Listerine Whitener—you’ll need it!
BY JEANNE CHRISTIE, VICE PRESIDENT,
SOUTHERN AZ MARKET DIRECTOR, INTEGRIS WINE PARTNERS
FALL 2008 ARIZONA GOURMET LIVING 29
ON THE VINEFrom there, a drive to Montevina
Winery takes you rolling through hills where
the vineyards are framed with rustic beauty
by the oak, pine, cedar and fruit trees.
Once at Montevina, prepare yourself for
some more yummy Zins. Check out the
Terra d’Oro series of wines and be sure to
take a picnic lunch to enjoy in Montevina’s
pleasantly shaded picnic area.
Another winery that is close by and
not to be missed is CG di Arie. Driving up to
the winery, one might confuse the
gorgeousness for the Tuscan hills of Italy.
CG di Arie does a great job with Zinfandels
and their Petite Sirahs are ambrosial.
The next town of merit is Auburn—a
scenic 40-minute drive across the American
River. The first stop in town is the Carpe Vino
Winebar. What better place to get your
bearings on the local wine scene, and also get
a chance to have a walkabout in this
charming little village? After a bite to eat,
make your way to Mount Vernon Winerywhere you will find their tasting room is
actually a converted milk barn. Mount Vernon
makes excellent Zinfandel and Barbera. Their
Syrah would make our cousins in the Rhone
Valley of France proud.
Coloma State Park on the American
River is an ideal stop to enjoy the scenery
and have a picnic. Both Gold Hill Wineryand David Girard Winery are in close
proximity to the park. Gold Hill has a Merlot
that is worth seeking out, and the Bordeaux
Blend by David Girard Winery called Rive
d’Or is a class act.
The Zinfandels from the Sierra
Foothills are, in my opinion, across the
board outstanding! But this is no surprise,
the region is known for its Zins. What does
surprise is the Petite Sirahs, Barberas,
Petite Sirahs, Tempranillos, Grenaches,
Cabernet Francs and did I mention Petite
Sirahs? All of these varietals were top of
the line wines.
Some of my favorites included:
• Macchia 2006 “Infamous” Barbera,
Amador County
• Holly’s Hill Vineyards 2006
“Patriarche” Rhone blend, El Dorado County
• Pilot Peak Winery 2006 Cabernet
Franc, Sierra Foothills
• Boeger 2004 “Milagro” Tempranillo
blend, El Dorado County
• Deaver Vineyard 2005 Petite Sirah,
Amador County.
If you're seeking an adventure of your
own, consider a wine trip to the Sierra
Foothills. You will not be disappointed!
30 ARIZONA GOURMET LIVING FALL 2008
BODY BEAUTIFUL
Images SalonSpa, the PerfectPlace to Pause in Your Busy DayWhen you walk into Images SalonSpa of Tucson it is immediately
apparent that the interior is as unique as the exterior. The salon,
located on E. Grant Rd., is housed in a large 50s diner style
building with a striking silver roof. The décor is a tasteful blend
of Grecian, art-deco, industrial and Scandinavian flavors. The
combination of soft hues, bright colors, soothing fountains and
European shampoo bowls, offers a touch of relaxation to all who
enter. Owners Mia and Kenny Stevens are long-time Tucson
residents who have watched their dream of an upscale salon
blossom into an upbeat, friendly, comfortably welcoming place to
patronize—or work.
Images offers a wide range of services including hair, nails, skin,
permanent make up and more. The fun, stylishly exciting
atmosphere is evident in every corner of the salon. The staff is
incredibly colorful, offering a wide range of personalities and
skills to accommodate many different styles and tastes. It is clear
that passion and experience goes into each service offered.
Images strives to create an extraordinary experience for each
guest, treating them as individuals and catering to their desires—
as diverse as they may be. They also offer free wi-fi so the techno
savvy can bring a lap top and relax in the reception area.
Rotating specials are painted brightly on the windows giving the
passing traffic a glimpse of what is going on inside. Stop by for a
visit to get a closer look!
520.296.7979 | www.imagessalonspa.net
Body Sculpting Center WinsPrestigious EnvironmentalLeadership AwardBody Sculpting Center has been recognized for preserving and
enhancing a different kind of beauty—the Earth’s! Marvin Borsand,
D.O., was awarded the prestigious Leadership Award through use of
solar energy from SRP Chief Engineer Chico Hunter. Specifically, the
facility’s strong initiative in promoting green business practices and
implementing significantly environmental initiatives won the honor.
In 2007, Body Sculpting Center launched the newly renovated,
12,000-square-foot state of the art cosmetic surgery center and
BodyNew MedSpa utilizing innovative and creative means to make
meaningful changes that are helping the environment. The facility
has installed a 29-kilowatt system providing approximately 20 to 25
percent of its electricity needs. In addition, the building contains
solar tube lighting to conserve electricity and a xeriscape landscape
design that will significantly conserve the Valley's sparse water
resource.
“To be successful in the medical field you need to be a forward
thinker, always looking at the newest technology and
advancements,” says Borsand. “We all need to do our part to help
conserve water and electricity, especially in the Valley.”
480.464.8000 | www.bodynew.com
Yonka Products, Bridal Packages,Cutting-Edge Technology Foundat BLISS…the SalonBLISS...the Salon is an innovative and cutting-edge salon that
utilizes the highest quality of natural beauty, health and wellness
products. The salon, owned by Jill Odell and Katrina Coffman,
gives customers the options and solutions they are looking for.
Hair, skin, and nail specialists are available to educate
clients on the latest trends and technology.
Odell says, “At BLISS...the Salon, we give you the options
and solutions you are looking for! We love our skin care line and
we think you will too! This incredible French company, Yonka,
has been around for over 50 years. Within the first few moments
of breathing in the aromatherapy of this line, you will start to
relax. Yonka serves only the highest quality of botanicals you
can receive in skin care. The science behind Yonka is designed to
stimulate collagen, renew skin, firm, tighten, lift evenly and
gently without the harsh side effects of chemical lines. Yonka is
ranked among the top five skin care companies in the world.”
“Here at BLISS...the Salon,” Coffman adds, “We also use
Yonka products in our pedicures. We invite you to come and try
one of our indulgent treatments. From Sept. 1 through Oct. 31,
new clients will receive a complimentary manicure with the
purchase of a Yonka BLISS [up to $35 value]. Just mention our
ad when booking and be sure to schedule for both services.”
BLISS...the Salon also has bridal packages available. They
offer Creative Nail Design, custom acrylic. “So,” concludes Odell,
“whether its hair, nails, or skin, let one of our specialists design
something just for you. We look forward to serving you.”
520.690.9000
Microdermabrasion: RevitalizeSkin, Improve Skin ColorHair & Skin Studio is your destination for full-service pampering.
Style experts create your dazzling new image with today’s hot cuts
and colors and specialized skin care treatments.
Whether it’s brilliant blond, racy red, dramatic brown or any
bold color of the rainbow, your color is covered. Hair & Skin
Studio specializes in color correction. They’ll take you from
brassy to sassy in no time. Next, let them treat your skin with a
rejuvenating cleansing treatment for vibrant, beautiful skin with
Microdermabrasion. This new, non-invasive exfoliating procedure
revitalizes skin, improves skin color, refines the appearance of
fine lines and increases circulation for a natural glow. The
treatment is completely painless and done without harsh acids or
chemicals—and there’s no recovery time!
Complete your visit with a manicure and pedicure. Hair &
Skin Studio’s natural nail services leave your nails looking
healthy and shiny. Adding a paraffin wax treatment will leave
your hands feeling silky smooth.
520.297.8292
FALL 2008 ARIZONA GOURMET LIVING 31
BODY...Superior Nutritionfor the Fast Lane!Vemma is quite possibly the most complete
liquid multivitamin, mineral, and
antioxidant program available. This
revolutionary program is uncompromised in
its nutritional benefits for you and your
family. There may be other products on the
market that contain a fraction of their
extensive ingredient list, but you’ll find
nothing as comprehensive. Nutritionally
speaking, Vemma is the real deal! Vemma
features include:
• Physician formulated.
• Packed with antioxidants from
multiple sources.
• Complete multivitamin with major and
trace minerals.
• Rich in phytonutrients, glyconutrients,
and xanthones.
• Easy to use, no more choking down
pills or tablets.
• 30-day, empty bottle, money-back
guarantee.
• Delicious with results you can feel.
A New Approach to Health and Energy
No matter where you are or where you go,
with Vemma you have a once-a-day energy
shot for home and when you travel that
provides exceptional life-giving nutrients
and benefits. Drink it every day and you’ll
love the way you look and feel!
If you’re anything like us, you’re not
fooled by those other energy drinks. Real
energy should come from healthy stuff.
Verve is a radically different energy drink
that finally has everything you are
looking for in your energy boost. Packed
full of insanely healthy good stuff, Verve
has your daily dose of vitamins and
minerals and is now available in low,
natural-sugar and sugar-free options.
Fused with an incredible energy blend,
Verve’s secret weapon is the exotic
mangosteen fruit from Southeast Asia,
adding powerful phytonutrients and
antioxidant protection.
No crashing and burning like those
other guys, Verve has an amazing taste and
a new approach to health and energy. Be
Smart. Drink Different.
Verve has a 30-day empty bottle,
money back guarantee.
520.850.6101 | www.myverve.com/drinksmarter |
www.myvemma.com/drinksmarter
32 ARIZONA GOURMET LIVING FALL 2008
Acacia at St. Philips
One of a number of shops with excellent
outdoor appeal at the gorgeous St. Philips
Plaza, Acacia stands out among the
competition for its simplicity, beautiful
greenery, and constantly impressive food
and drink. Like many others on this list,
Acacia offers something for everyone both
on the menu and on the patio—whether
you're looking for a cold beer with friends or
an intimate dinner for two complete with
fine wine and to-die-for desserts, Acacia's
inviting outdoor patio is one of Tucson's
finest for cool weather enjoyment. While
there, be sure to try a drink or two from the
restaurant's ever-growing specialty martini
and cocktail menu, as well as explore the
rich menu—be it for a large meal or just a
few appetizers to share.
www.acaciatucson.com
Verona Italian Restaurant
Nestled on Tucson's eastside in Houghton
Road’s Monetesa Plaza, Verona's a
wonderful outdoor area that complements
the restaurant's fine meals. The tent-
covered patio gives you all the best of the
outdoors without fears of the worst.
Specializing in Northern Italian cuisine,
Verona’s lavish meals and deliciously quaint
desserts will surely make you a regular
visitor—whether you dine on the patio or
not. Ideal for both a larger social gathering
or a more intimate autumn dinner date, the
Verona patio seating is sure to please as
much as the food itself.
www.veronaitalianrestauranttucson.com
If you need more of a reason more convincing than simply it's no longer 100 degrees outside, here is a selection of the Old Pueblo's
best, most secluded, and most engaging patio dining locales. Whether you're looking for an intimate dinner for two or a place with
lively entertainment and a good outdoor atmosphere, look no further than these dozen examples of patio bliss at its best.
DINNER WITH A VIEWTuc son ' s Be s t P l a ce s f o r Pa t i o D i n i ng i n t he Coo l Au t umn A i r
PHOTO BY EVAN WHITE
PHOTO BY EVAN WHITE
FALL 2008 ARIZONA GOURMET LIVING 33
Terraza Del Sol at HaciendaDel Sol Guest Ranch andResort
One first of several hotel/restaurants on our
list, Hacienda Del Sol's Tarraza may well be
the best known patio dining spot in the Old
Pueblo. Designed to be a friendly, casual
getaway for hotel patron and local alike, the
patio hosts live music Thursdays through
Sundays, and never ceases to offer up some
of the best selections from The Grill at
Hacienda's award-winning menu. Built
around a lively exhibition grill, the Terraza
envelopes diners in the beauty of the hotel's
magnificent grounds, as well as offering
striking views of the Catalinas and
surrounding natural landscape. Combined
with rich aromas from The Grill, the Terraza
Del Sol is a truly a feast for the senses.
www.haciendadelsol.com
EnotecA Pizzeria Wine Bar
EnotecA may just be Tucson's coolest pizza
bar, let's just get that out first off. Then you
throw its downtown location, vibrant patio,
and cool autumn air into the mix and you
have a recipe for a great way to start an
evening downtown. Situated on the west
end of Congress Street, EnotecA offers up a
unique selection of gourmet pies, other
Italian favorites, and fabulous wines with a
fun and inviting atmosphere that makes it
hard to leave. While there are more
secluded spots on our list, there are few if
any places in the Old Pueblo that
consistently give your tastebuds so much to
explore as the gourmet pizzas at EnotecA.
That, and the fact that is a stone's throw
from just about everyone's office in
downtown, you can quickly shake off the
day's work, enjoy a cool drink on the patio,
and eat great as you unwind.
www.enotecarestaurant.com
PHOTO BY EVAN WHITE
34 ARIZONA GOURMET LIVING FALL 2008
Armitage Wine Lounge &Cafe
Armitage Wine Lounge is perhaps the
hippest spot in Tucson. Whether you're
looking to explore the lengthy wine list or
try one of dozens of unique dishes that are
designed for sharing, the restaurant always
manages to maintain its cool while still
being inviting, warm, and hospitable. The
patio is a great extension of that feel and
when you throw in its occasional live music,
food and drink specials, and other unique
events, Armitage shows why it has become
a local favorite after just a year in operation.
www.armitagewine.com
Vin Tabla
If you're looking for a fun, inviting
restaurant that excels both at a refined,
multi-course meal as well as more
explorational, tapas-like dining, there is no
better place in Tucson than Vin Tabla. And
what better way to enjoy all the rich
culinary diversity than from under the lights
on their magnificent patio, watching the
sunset as you enjoy the environment. The
patio is also home to the restaurant's
legendary wine tastings and other special
events, making it a regular destination for
many Tucson diners. Like many others on
our 'best of' list, Vin Tabla's patio dining
stands head and shoulders above
competitors because it offers perfection at
every level—great food, great service, great
surroundings, and great atmosphere.
www.vintabla.com
PHOTO BY ALEX LANDEEN
FALL 2008 ARIZONA GOURMET LIVING 35
The Cup Cafe at HotelCongress
A staple of the downtown food and arts
community, the Cup Cafe at Hotel Congress
is cafe dining at its very best. Whether its
exploring the eclectic menu at lunch or
dinner, or simply having a cool drink after an
afternoon of exploring downtown galleries
and curios, Cup Cafe offers diners relaxed
elegance, enticing flavors, and an
atmosphere that is just plain cool. For an
even more adventuresome evening patio
dining experience, try one of the Cup Cafe's
legendary vegetarian or vegan dishes and a
selection from their diverse wine menu.
www.hotelcongress.com/cup
The Gold Room at theWestward Look Resort & Spa
Like a number of the other patio selections on
our list, The Gold Room at the Westward Look
Resort and Spa combines stunning
surroundings with world class food and
unmatched service. An idyllic spot for a
romantic early autumn outdoor dinner, the
Gold Room offers a breathtaking view of the
city while still enveloping patrons in the warm,
inviting surroundings of the resorts grounds.
It's hard to deny that the best part of the Gold
Room is the world class cuisine—the
restaurant is both the AAA Four-Diamond
Award and Wine Spectator’s Award of
Excellence winner. But when you dine from
the restaurant's patio during a late September
sundown, the view may just make you rethink
what exactly is your favorite part about
supping at Westward Look.
www.westwardlook.com
36 ARIZONA GOURMET LIVING FALL 2008
Salud's Patio at JW MarriottStarr Pass Resort & Spa
On Salud's Patio of the world-class grounds
of JW Marriot Starr Pass, there is a unique
evening tradition dubbed the Tequila Toast.
A toast to the Legend of Arriba, Abajo,
patrons gather at 5:30 P.M. nightly to take
in the breathtaking views, sample the
extensive menu of tequilas, enjoy creative
margaritas made from freshly squeezed
juices and share a moment or two in piece
and tranquility.
www.jwmarriottstarrpass.com
Janos and J Bar
Live music returns to Janos on every Friday
and Saturday night on the patio. In addition
to some of Tucson's best culinary delights,
Janos' patio dining offers one best views at
sunset, overlooking the valley while you dine
and relax. Chef/owner Janos Wilder is known
for eclectic and original meals inspired by
Southwest favorites, and like the desert
views from the Janos patio, the experience is
always promises to be one-of-a-kind.
www.vintabla.com
FALL 2008 ARIZONA GOURMET LIVING 37
elle, a Wine CountryRestaurant
Situated in the heart of midtown, the quaint
outdoor patio at elle, a Wine Country
Restaurant, delights in its simplicity and its
relative seclusion. Enjoy one of Executive
Chef Jeff Fuld's signature creations under
an autumn moon and relax amid the
historic Broadway Village complex designed
by famed Tucson architect, Josias Joesler.
Whether seeking an intimate dining
experience with a loved one, or a more
casual lunch, the cafe-like dining on elle's
patio is perfect way to get away from it all—
without having too travel to far from home!
www.ellerestaurant.com
Arizona Inn
Like the Joesler-designed surroundings at
elle, Arizona Inn is a destination not just
for great food, but for history and fantastic
local architecture. The historic Arizona Inn
is a luxury boutique resort that has been
wowing locals and weary travelers since
1930. To share an experience had by
celebrities and presidents alike, have a
drink at the poolside patio dining area.
Immerse yourself in the Arizona Inn's rich
traditions, unparalleled food and
enveloping interior garden surroundings.
Whether staying at the Inn for the night or
just for dinner, the patio offers scenic
views, intimate privacy and one of Tucson's
truly unique resting spots.
www.arizonainn.com
It's hard to believe that anything couldmatch the splendor of a Tucson sunset on acrisp autumn evening, but these 12 perfectmatches are just that—perfection. Now getoutside and enjoy the weather!
The Cup Cafe at HotelCongress
A staple of the downtown food and arts
community, the Cup Cafe at Hotel Congress
is cafe dining at its very best. Whether its
exploring the eclectic menu at lunch or
dinner, or simply having a cool drink after an
afternoon of exploring downtown galleries
and curios, Cup Cafe offers diners relaxed
elegance, enticing flavors, and an
atmosphere that is just plain cool. For an
even more adventuresome evening patio
dining experience, try one of the Cup Cafe's
legendary vegetarian or vegan dishes and a
selection from their diverse wine menu.
www.hotelcongress.com/cup
PHOTO BY THOMAS VENEKLASEN
38 ARIZONA GOURMET LIVING FALL 2008
Taste, Savor and Enjoy:The Tucson Culinary Festival
Rolls Back into TownNow in its sixth year, the festival has grown to include some of
the culinary world’s brightest stars. In addition to dining alongside
Tucson's best and brightest culinary stars, this year’s special guests
include Chef Norman Van Aken and Master Mixologist Tony
Abou-Ganim—both have appeared on many popular shows including
Top Chef and Iron Chef America. Also returning to Tucson for a second
year are “Mr. and Mrs. Cocktail,” Ann and Paul Tuennerman.
Ann Tuennerman is the founder of Tales of the Cocktail,
(http://talesofthecocktail.com) an annual culinary festival celebrating
The monsoon season has passed, the heat index has peaked and
while autumn in Tucson is marked by many traditions, foodies know
of only one that can get our hearts racing and our tastebuds
dancing—The Tucson Culinary Festival! The Old Pueblo's signature
dining event has expanded again, this time taking place over four
sumptuous days at two locations.
This Oct. 23–26, join the annual celebration of food and wine
presented by The Tucson Originals and showcasing all the rich flavors
of Tucson that help give the “Old Pueblo” its sense of place.
the history of the cocktail in New Orleans.
Whether your desire is to taste a one-
of-a-kind cocktail, have a hand in crowning
Tucson's best margaritas, sampling fine
cuisine from dozens of local purveyors or
experiencing a Reserve Tasting and Grand
Tasting unmatched in Arizona, the Tucson
Culinary Festival has something for you.
A portion of the proceeds from all the
events at the festival are donated to three
local charitable organizations—the
Community Food Bank, New Beginnings for
Women and Children and the Ara Parseghian
Medical Research Foundation.
But hurry up and get tickets while you
still can! The Tucson Culinary Festival is
almost as famous for its exclusivity as it is
for its world class gastronomic adventures.
For more information, visit
www.tucsonculinaryfestival.com.
TOP RIGHT:
DUBBED THE FOUNDING FATHER OF NEW
WORLD CUISINE, LEGENDARY CHEF NORMAN
VAN AKEN IS KNOWN INTERNATIONALLY FOR
HIS FUSION OF LATIN, CARIBBEAN, ASIAN,
AFRICAN AND AMERICAN FLAVORS. A MEMBER
OF THE JAMES BEARD LIST OF WHO’S WHO, VAN
AKEN’S MANY HONORS INCLUDE HIS NORMAN’S
RESTAURANT DUBBED “BEST RESTAURANT IN
FLORIDA” BY THE NEW YORK TIMES AND ONE
OF “AMERICA’S TOP TABLES” BY GOURMET
MAGAZINE FOR FOUR CONSECUTIVE YEARS.
VAN AKEN HAS PUBLISHED FOUR BOOKS: FEAST
OF SUNLIGHT 1988, THE EXOTIC FRUIT BOOK
1995, NORMAN’S NEW WORLD CUISINE 1997,
AND NEW WORLD KITCHEN 2003.
BOTTOM RIGHT:
THE MODERN MIXOLOGIST, TONY ABOU-GANIM
IS KNOWN THE WORLD OVER AS THE CREATOR
OF ORIGINAL, ENTICING, AND INVITING COCK-
TAILS. ABOU-GANIM, CURRENTLY FEATURED
ON THE IRON CHEF AMERICA COMPETITION
WITH MARIO BATALI, AND JUST RELEASED HIS
FIRST DVD MODERN MIXOLOGY: MAKING
GREAT COCKTAILS AT HOME. ABOU-GANIM'S
MASTER COCKTAILS CAN BE FOUND AT
THE BELLAGIO, WHERE HE DEVELOPED THE
HUNDREDS OF ORIGINAL COCKTAILS FOR
THE RESORT’S 22 BARS. CURRENTLY, TONY
OPERATES HIS OWN BEVERAGE CONSULTING
FIRM SPECIALIZING IN BAR STAFF TRAINING,
PRODUCT EDUCATION AND COCKTAIL
DEVELOPMENT. HE IS ALSO THE NATIONAL
AMBASSADOR OF THE U.S. BARTENDERS GUILD,
AS WELL AS AN ASSOCIATE MEMBER OF
THE MUSEUM OF THE AMERICAN COCKTAIL.
40 ARIZONA GOURMET LIVING FALL 2008
FALL 2008 ARIZONA GOURMET LIVING 41
Scheduleof Events:
Thursday, October 23The long festival weekend begins with the
3rd annual World Margarita Championship
on the patio of the renovated Train Depot—
an exciting and wonderful new venue in
Tucson’s downtown historic district. Guests
sample and vote for their favorite traditional
margaritas provided by Tucson Originals
restaurants. 7–9 P.M.; $35 per person.
Friday, October 24The Tucson Culinary Festival moves to
Loews Ventana Canyon Resort on Friday
for three days of food and wine events.
The Reserve Tasting will take place in the
Canyon Café and Patio under the stars.
This exclusive event showcases 30 to 40
boutique wines that include limited
production reserves and rare wines
seldom offered by the taste, along with
perfectly paired appetizers specially
prepared by Tucson Originals chefs. 7–10
P.M.; $145 per person.
Saturday, October 25The Grand Tasting is the premier event of the
weekend, featuring signature dishes from all
37+ Tucson Originals member restaurants.
Guests also enjoy tastings from more than
100 wine and spirit purveyors from around
the world. Some of the country’s most notable
culinary authorities will be in attendance at
the cookbook signing and sale table
throughout the evening, and specially-
selected food and wine items, including a
signature Gordon Brothers wine magnum, will
be offered at silent auction to the highest
bidders. 6–9 P.M.; $85 per person.
Sunday, October 26Spicy and sultry best describes the Sunday
Brunch, which features the sun-drenched
cuisines of chefs Norman Van Aken and Marc
Ehrler. Chef Van Aken is the father of “New
World Cuisine.” He combines the tastes and
flavors of South Florida with the islands of
the Caribbean to create a fusion of flavors
uniquely his own. During brunch, 2007
Copper Chef Jonathan Landeen (chef/owner
Jonathan’s Tucson Cork) will defend his title
against this year’s challenger, Chef Jim
Murphy (chef/owner Bluefin, Kingfisher).
Time 11 A.M.–2 P.M.; $75 per person.
42 ARIZONA GOURMET LIVING FALL 2008
Open floor-plans, with inviting living spaces merging flawlessly in to
spacious kitchens shape the heart and soul of homes today. With
current architectural styles focusing on maximizing every square foot,
homeowners are realizing the full potential of creating environments
conducive to gratifying family living with the added benefit of ample
room for hospitable entertaining.
The singular purpose of kitchens particularly has changed
throughout the years in view of the developments in contemporary
structural design. Not only is it the place where food is stored and
prepared, the kitchen has become more of a gathering place, the
nucleus of a well-designed home. With little or no definition or
segregation of living and dining areas, those too have become integral
parts of the entire culinary layout. And, with technological advances in
professionally influenced appliances, these labor-saving devices have
brought about a renewed infatuation with home cooking and hosting
friendly get-togethers. Double ovens, professional warming drawers
and multi-burner range tops, complete with woks and grills make food
preparation easier than ever. Premium dishwashers and innovative
dishwasher drawers, located in strategic areas throughout the kitchen
have revolutionized cleanup chores also.
Along with functionality, our homes undeniably define our
lifestyle, and with the extensive selection of material options
available now, any personality can be reflected through the
innovative use of resources. Especially in the southwest, “bringing
the outside in” has become increasingly popular and serves as an
inspiration to designers. Sweeping outdoor vistas; visible from floor
to ceiling windows, further influence design, with interiors playing
the role of enhancing the impact of timeless views. The use of
natural elements teemed with earthen colors and refined accents set
the tone for a casually elegant interior.
Building on a foundation of monochromatic tones, an engaging
scheme evolves from the combination of rusticity and sophistication.
Balancing these two styles can be achieved in unexpected ways. At
first glance, basic brick floors in sandy hues may be perceived as cold
i n t he New Modern HomeBY LORI CARROLL AND RENEE ROBBINS
BALANCINGStyle & Function
FALL 2008 ARIZONA GOURMET LIVING 43
and unrefined. However, quite the opposite is true when blending this
rugged component with the sleekness of stainless appliances and the
warmth of distressed cabinetry. Concrete is a perfect counterpart for
the natural beauty of brick, wood and stone. Smooth, buttery stained
concrete, used for countertops provides cohesiveness; proving specific
finishes can appeal to the rustic feel as well as a contemporary vibe.
Concrete can be customized in a vast array of colors by chemical
tinting or pigmentation and then sealed with an epoxy coating. This
gives concrete the feel of quarried stone without a shiny, formal look.
One distinct advantage of concrete is it can be personalized while
still being versatile. Since it is not a “static” material, meaning it
constantly changes with use; the finish develops its own character
over time adding an innate influence to a space. All of these surfaces
are notably desirable options because of their durability in homes that
are especially active.
The enormous variety of stone products on the market
guarantees every project can be unique. Colors, sizes and textures
are endless. Interesting dimension can be achieved through various
applications, like using diminutive 1x1-inch tumbled stone mosaic
tiles in a kitchen. With the varying shades of brown already
providing a dramatic impact, taking the backsplash to full height on
the walls instead of just around the typical center perimeter is a
novel treatment.
Using tile in a bathroom is not a new concept. However,
completely covering feature walls in a master bathroom with 12x12-
inch Himalayan Kashmire Slate displays a weathered mystique,
mirroring the splendor of the desert landscape.
Decorating with color, especially in an open floor-plan where a
design is organically influenced, means fusing vibrant hues artfully in
to the achromatic surroundings. Neutrals provide the calming, tranquil
and sophisticated effect. Accent colors are then used to further
enhance the awareness of well-being, but in a different perspective.
Bold shades promote a sense of energy and are perfect in the
environmentally inspired spaces used for family gatherings or
entertaining. Complementary colors like red and yellow have a zingy
effect when emphasized within artwork and accessories, bringing
undeniable life to any room.
Introducing an intriguing combination of finishes and textures
throughout a home is another design principal that defines the
essence of a house, adding interest and dimension to any basic theme.
In a more rustic setting, fine points like wire brushed cedar interior
doors become a remarkable feature. Using variations of rough and
smooth surfaces results in a space that appears luxurious yet
incredibly comfortable. Nubby upholstery fabrics, silky bedspreads and
tactile pillows all work together to add textural dynamics to an eclectic
collection of solid surfaces. Strategic lighting becomes especially
important, bringing out the highlights of every detail whether in
daylight of darkness.
Quality family time and the pleasure of entertaining friends at
home are reaching a pinnacle amid today’s harried daily life. Having a
welcoming home that reflects our individuality while balancing style
and function is the key to a happy, healthy existence.
Representing the United States in London as a finalist for the 2007KBB Review International Designer Awards, Lori Carroll is a finalistwith three Powder Room designs in the 2008 National Kitchen & BathAssociation Competitio. As a professional member of the AmericanSociety of Interior Designers and the International Interior DesignAssociation, Carroll remains of the area's most recognized designers.Visit Lori Carroll & Associates online at www.loricarroll.com or call520.886.3443.
Dia de
44 ARIZONA GOURMET LIVING FALL 200844 ARIZONA GOURMET LIVING FALL 2008
Galeria La Sirena/Haiti Art, located near the intersection of E.
Broadway and N. Stewart Ave. is an amazing world-touched gallery.
The idea for the gallery began in the heart of its owner, Sherry
Teachnor, when she was a Peace Corps volunteer in the seventies in
the Dominican Republic. She traveled to Haiti and fell in love with the
art of the area. Teachnor collected folk art pieces and dreamt of a
place to share them. In 1993 she brought Galeria into existence. In
1995 the gallery began carrying art from Mexico and now, from every
country Teachnor visits. Teachnor believes that it is through art that
cultures document beyond the written word. She explains, “By means
of painting, we are able to learn something about the past in every
part of the world, we can get an idea of a foreign country and with
painting we can have documents for future generations that writing
alone would not provide.” Teachnor’s philosophy is that it is through
art that people truly come to know and understand a country.
Teachnor chooses each item that is displayed, and meets each
artist. She also searches for art pieces for specific clients. She believes
that all people should have the right to original art, and that therefore
art must be as affordable as it is beautiful.
The Galeria carries original oils, acrylics, mixed media pieces,
limited edition etchings, seriagraphs and lithographs.
The current season opens with a one-man show—artist Carlos
Chavez from Guatemala. The show opens Saturday, Sept. 13 from 5:30
to 8:30 P.M. Teachnor tells us that “the first time we do a specific country
we try to showcase art forms which are traditionally associated with the
country. Also, and perhaps of interest to readers of Arizona GourmetLiving, we always have food from the country being showcased since I
love to cook.” She adds, “I think Carlos' work is going to really resonate
with women in Southern Arizona. It has a real indigenous feel although
it is highly contemporary.” The Chavez show closes Sept. 30.
On Oct. 26, Sunday from 10 A.M. to 4 P.M., the gallery will have a
special market tent show in addition to building their annual Dia de los
Muertos altar. “Each year,” says Teachnor, “we've built an altar honoring
the victims of particular tragedies of the past year. This year we'll be
honoring the victims of Myramar [Burma] and Chinese flooding. We'll
have special remembrances for them. With this event we always have
the traditional pan de muertos [day of the dead breads]”. For those who
may not know, the Day of the Dead extends the message that death is
a continuance, not an end.
The holiday shares the date of All Souls’ Day, but the roots come from
native folklore and traditions. Carlos Diaz Todd, former member of the
Board of the Hispanic Museum in San Francisco, curates the Galeria’s altar.
The gallery is open Tuesday through Friday from 10 A.M. to 4 P.M.
and Saturdays from 11 A.M. to 5 P.M. From Thanksgiving until Dec. 25
the gallery is open seven days a week.
Don’t miss this unique and colorful Tucson gallery.
520.319.1262
Dia de los Muertos, (Day of the Dead) is celebrated in Mexico on
Nov. 1 and 2. Its roots stretch back 3,000 years honoring the
cycle of death and rebirth. Two of Tucson’s most unique and
delightful art galleries, Galeria La Sirena and The Obsidian
Gallery, are celebrating Dia de los Muertos in exhibits this Fall.
Galer ia La S i rena/Hai t i Ar t
Los Muertos
FALL 2008 ARIZONA GOURMET LIVING 45FALL 2008 ARIZONA GOURMET LIVING 45
Monica Prillaman and her son James have owned the Obsidian Gallery
now for eight months. The gallery was in its 22nd year when they
purchased the gallery from its long-time owner, Elouise Rusk. They
continue to carry an array of fresh, innovative, art.
Prillaman feels that one of the most beneficial experiences the
gallery has brought her in the past eight months is the invigorating, daily
exposure to beautiful works of art. The slower pace of a gallery has been
an eye-opener to Prillaman as it often eliminates the day-to-day
headaches she knew in the business world. Although the headaches are
considerably less, she concedes that challenges still exist.
“While I'm very comfortable running a business, there are issues
of advertising deadlines, exhibition planning and general due diligence
to the representation of the artists that I'm continuing to learn and
absorb,” she says, “The Obsidian Gallery's customer base has
historically been heavily weighted toward winter visitors, so I have a
great challenge in trying to make the population of year-round Tucson
residents aware of our presence in the community, so they can
appreciate what we have to offer them.”
Prillaman runs the Obsidian with the help of her two sons,
James who is an artist himself, and Andrew, a photographer. James
assists in conceptualizing exhibitions and finding new artists. “One of
the great joys of owning the gallery,” smiles Prillaman, “is that since
the purchase, I have probably seen more of my two sons than I did
in the last couple of years.”
The Fall season brings a wonderful series of events to the
Obsidian. From Aug. 16 through Oct. 12 works by metal artists
will be featured.
Biba Schutz’s metal sculpture and jewelry: Biba Schutz is an
internationally known artist. The details of her wire sculptures
reveal their own fabrication process and they lure the viewer to
“touch” the work.
Daniel Lehman’ metal sculpture and furniture: Daniel Lehman is
a Tucson artist whose forged steel sculptures and functional objects
are influenced by his interest in biological and industrial forms.
Boris Bally, metal sculpture and furniture: Boris Bally’s most recent
work often takes the form of furniture “humanufactured” from re-used
aluminum traffic signs.
Charles Funnell—hollowware and jewelry: He took first place in
the hollowware division of the Saul Bell Awards in 2008.
From Oct. 18 through Nov. 15 is the “Day of the Dead” show. Nov.
22 through Jan. 10 the show is called "Ornament.” Both exhibits will
feature work by artists who are invited to interpret the name of the
show in their work. Prillaman says, “We will invite 20 to 30 artists, and
see who is interested in sending us work.”
Gallery hours are Monday through Saturday, 10 A.M. to 6 P.M.
and Sunday, 10 A.M. to 4 P.M.
520.577.3598 | www.obsidian-gallery.com
BY KARRIE WELBORN
The Obs id ian Gal le r y
T w o G a l l e r i e s i n T u c s o n H o n o r
46 ARIZONA GOURMET LIVING FALL 2008
GREAT RECIPES OF ARIZONA
46 ARIZONA GOURMET LIVING FALL 2008
ENCHILADAS DE CAMARONBy Chef Maria Mazon
Papagayo Mexican Restaurant | Tucson
Corn tortillas
1 pound raw shrimp
3 ounces olive oil
Queso fresco
3 Tbsp garlic, minced
1 Tbsp butter
1 pinch Mexican oregano
4 medium-sized tomatoes, chopped
4 Anaheim chiles, chopped
1 white onion, quartered
1 pint chicken stock
1 pint tomato sauce
1 handful cilantro, chopped
1 can chipotle peppers in sauce
1 guajillo chiles, chopped
2 ancho chiles, chopped
Sea salt and ground pepper to taste
Preparing the Enchilada SauceIn a large pan, place tomatos, Anaheim chiles, and onion. Add
chicken stock and tomato sauce to the mixture and bring to
simmer. Add cilantro, 2 Tbsp garlic, ancho and guajillo chiles,
and salt and pepper to taste. Let simmer for one hour. Once
complete, pour entire mixture into a blender, blend then strain.
Preparing ShrimpIn a medium sauce pan, add olive oil, remaining 1 Tbsp of
garlic, butter, salt and pepper to taste, and Mexican oregano.
Add shrimp and sauté until cooked.
Preparing EnchiladasBrush a corn tortilla with hot olive oil, place the cooked shrimp
in a tortilla and roll. Repeat with remaining shrimp and tortillas.
Cover enchiladas with sauce and top with queso fresco, and
bake in oven for 10 minutes at 325 degrees. Serves 6.
THE MANGO MOJITOBenihana | Tucson
2 ounces mango rum
2 ounces sweet and sour mix
1 1⁄2 ounces mango puree
4 to 6 lime wedges
6 to 8 fresh mint leaves
Club soda
Start by gently squeezing lime wedges into a cool, tall mixing
glass. Add fresh mint leaves. Gently muddle lime and mint
leaves to extract juice and flavor. (Be careful, too much
muddling can extract a bitterness from lime and mint.) Add
mango rum, mango puree, and sweet and sour mix. Add ice and
shake vigorously with a cocktail shaker or stir well. Top with a
splash of club soda and garnish with a fresh lime wedge and a
mint sprig. Serves 1.
COCONUT MACAROONSBy Chef Steve Harshemi
Mona’s Danish Bakery | Tucson
15 ounces fine coconut (not flakes)
3.6 ounces butter
11 ounces sugar
5 egg whites
Melt butter and sugar together over medium heat. Slowly add fine
coconut, stirring well.
Take mixture off burner and, one-by-one add the five egg
whites, beating by hand. Preheat oven to 350 degrees. Scoop
dough onto a cookie sheet, and bake for 7 to 8 minutes. Once cool,
serve plain or drizzle chocolate as desired. Makes 15 ot 18
medium-sized cookies.
ACHIOTE AND CITRUS CRUSTED LAMB RACKAcacia at St. Philips | Tucson
14 ounces Achiote paste
1 tsp garlic, chopped
1 tsp lemon rind, grated
1 tsp orange rind, grated
1 tsp lime rind, grated
2 lemon, juiced
2 orange, juiced
2 lime, juiced
2 Tbsp Santa Cruz Chili Powder
2 Tbsp, Cumin Seed, toasted and ground
2 Tbsp honey
Salt to taste
1 tsp crushed black pepper
Mix all ingredients in a stainless steel bowl until a paste forms.
Marinate the lamb for 3 hours and remove. Scrape away the majority
of the paste and pan sear on medium heat for 10-15 minutes or until
desired doneness. Baste frequently. Remove from pan and slice
between bones. Serve immediately.
FALL 2008 ARIZONA GOURMET LIVING 47
GREAT RECIPES OF ARIZONA
FALL 2008 ARIZONA GOURMET LIVING 47
GRILLED SALMON FUSIONBy Kathleen Reilly
EnotecA Pizzaria Wine Bar | Tucson
2 4-ounce Salmon Filets
1 zucchini
1 yellow squash
1 carrot1⁄4 cup soy sauce
1 cup white rice
1Tbsp curry spice1⁄4 tsp ginger1⁄2 tsp garlic, chopped
1 tsp butter
Salt
Pepper
Hot sauce1⁄4 cup white wine
Boil 2 cups water with curry spice then add rice. Cook covered
on low heat, until rice is soft and all the water is absorbed.
Peel zucchini, squash, and carrot. Grade each one and
place in a bowl. Pour soy sauce over with a pinch of salt and
pepper, ginger, and a couple of drops of hot sauce. Mix together
and place in the refrigerator.
Grill salmon filets with salt and pepper. Place salmon on an
over safe plate, add one drop of hot sauce to each salmon filet
and rub into salmon. Place butter on top of each salmon and
pour wine around each one. Bake until salmon is cooked all the
way through.
Place rice on top of two plates and lay the salmon on top
of the rice. Take a spoon full of the vegetable mix and place on
top of the salmon. Use the extra juice and spoon around the
rice. Serves 2.
ROASTED RED PEPPER SOUPBy Owner and Executive Chef Jonathan Landeen
Jonathan's Cork | Tucson
1 1⁄2 gallons manufactured cream
6 large onions, dried and sweat in red pepper juice
1 cup garlic, ground fresh
2 pounds (about 10) roasted red peppers
1 pound (about 10) machacado tomatoes
2 6-ounce can tomato paste
2 ounce sriracha chili puree
Salt and pepper to taste
The simplicity of this recipe—in addition to it's fabulous taste—is
what makes this soup recipe so appealing. Simply process
pepper, tomatoes, garlic, and onions through a food processor
until they are smooth. Slowly add heavy cream to the mixture,
heat and serve.
SHRIMP CEVICHE ROJOBy Norman Van Aken
Special Guest Chef at the 2008 Tucson Culinary Festival
2 pounds shrimp, peeled, de-veined, and cut into small pieces
2 jalapeños, halved, stemmed, and seeded
1 red bell pepper, halved, stemmed, and seeded
Canola oil for roasting
2 large ripe tomatoes, cored, halved, and seeded1⁄2 large Spanish onion
One 6-ounce jar piquillo peppers, drained (you can substitute
jarred roasted red peppers or pimientos)1⁄3 cup fresh lime juice1⁄4 cup fresh orange juice
2 Tbsp Spanish sherry vinegar
1 Tbsp sugar
11⁄4 tsp kosher salt
1 Tbsp cilantro, chopped
Tabasco to taste
Salt to taste
Bring a large pot of water to a boil. Set a bowl of ice water within
reach. Put the shrimp in a strainer and gently lower it into the
boiling water for 15 seconds, then immerse in the ice water bath
for 10 seconds. Remove and allow to drain well. Cover and
refrigerate. Preheat the oven to 500 degrees. Line a baking sheet
with parchment paper. Rub the jalapeños and bell pepper with
canola oil. Arrange them, along with the tomatoes and onion, cut
side down, on the baking sheet and roast until charred, about 30
minutes. Set aside to cool.
Slip the skins off the tomatoes, jalapeños, and red pepper.
Place them, along with the onion, in a blender, and add the
piquillo peppers, lime and orange juices, vinegar, sugar, and salt.
Blend until smooth. Taste and season with the cilantro, Tabasco,
and salt. Pour over the shrimp and toss. Chill until ready to serve.
Serves 12.
48 ARIZONA GOURMET LIVING FALL 2008