Winter 2009 - Oser Communications Group

C2 ARIZONA GOURMET LIVING FALL 2008

DOWNTOWN 

TUCSON 

Downtown Tucson is a great place to 

enjoy a meal, see high-quality theater, or 

other performances, listen to live music, 

shop for unique items, people-watch at a 

special event, browse a museum, catch 

up on some reading, or simply soak in 

the history of the Old Pueblo. 

Downtownʼs historic landmarks remain 

in use as places of worship, cultural centers, 

seats of government, transportation 

hubs, lodging, museums, live music, and 

performing arts venues, modern offices, 

and thriving businesses.

Contents 

Winter 2009 

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NEWS & NOTES 

MEALS OF THE SEASON 

Escape to Italy! Proprietor Chef Steve Schultz of 

Luna Bella Italian Cuisine & Catering, and Executive 

Chef Peter Wilkins of Amereno’s Little Italy craft 

cuisine using traditional and innovative recipes, 

reminiscent of an abroad dining experience. 

PROFILES 

Walk through Los Portales’ doors for fine Mexican 

food and design your home with Karimi Rugs. 

Then explore a new Harvest full of fresh, new 

dishes, or Obsidian Gallery’s latest exhibition. 

CHEFS SPEAK 

Café 54’s Executive Chef Michael McCord brightens up 

Downtown Tucson with his versatile dishes, as well as 

his eagerness to teach employees in the restaurant’s 

unique program for adults recovering from mental 

illnesses, while Mina’s Thai Chef Stephen Hingst 

prepares authentic and healthy Thai-influenced meals. 

ON THE VINE 

Road Trip! Explore the wineries this winter in 

California. From Santa Barbara County Wine Country 

to Santa Rosa Road, your discoveries will be well worth 

the visit. Cheers! 

BODY BEAUTIFUL 

THINK OUTSIDE THE BOX 

Interior Designer Lori Carroll details the powerful 

presence of powder rooms—a small, but detail-oriented 

focal point in the home. 

AROUND THE STATE 

The Las Vegas experience in Arizona’s backyard proves 

that during this winter season, you won’t have to go 

far for fun, food, and excitement! Check out our list 

of casino getaways and adventures. 

BEST BETS 

GREAT RECIPES OF ARIZONA 

ON THE COVER: Grilled Scallops with Red and Yellow Pepper Spinach 

Risotto, an Olive Artichoke Tapenade, and a Pesto Butter Sauce at 

Luna Bella Italian Cuisine & Catering | Photo by Yvonne Manglona 

2 ARIZONA GOURMET LIVING WINTER 2009

Lee M. Oser, Jr. 

EDITOR-IN-CHIEF 

Nate Searing 

MANAGING EDITOR 

Jenna Crisostomo 

Jennifer Tramm 

Karrie Welborn 

ASSOCIATE EDITORS 

Jeanne Christie 

WINE EDITOR 

Valerie Wilson 

ART DIRECTOR 

Yasmine Brown 

GRAPHIC DESIGNER 

Yvonne Manglona 

CONTRIBUTOR 

Martin Ezrre 

ADVERTISING SALES DIRECTOR 

Michael Lewis 

ASSOCIATE 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 2009. 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 

T 055.657.5629, F 055.657.5631 

Subscriptions for one year (4 issues) are 

$21.95, two years (8 issues) are $33.95. 

Please allow 6–8 weeks for your subscription 

to begin. Checks, VISA, MasterCard, and 

American Express accepted. 

WINTER 2009 ARIZONA GOURMET LIVING 3


outiques 

galleries 

restaurants 

St. Philip’s 

Plaza 

Discover Tucsonʼs finest local boutiques, galleries, and 

restaurants with delightful outdoor dining. Enjoy the 

colorful gardens, tiled courtyards, beautiful fountains, 

and mission-style architecture of St. Philipʼs Plaza.

NEWS & NOTES 

Enjoy Pizza Eclectically 

Healthy and organic, unique and traditional, fresh and delicious menu 

choices at your place or theirs—that’s the meaning of Eclectic Pizza. 

Eclectic Pizza is famous for outstanding taste and quality foods, 

and appreciated for their dedication to your health, happiness, and 

wellness. They offer organic beers, gluten-free beer, and many 

organic wines to choose from. Eclectic Pizza is also the first to offer 

a gluten-free pizza menu in Tucson. 

Alongside quality food, Eclectic Pizza is celebrating their fourth 

year serving you—Tucson—and would like to say ‘thank you’ for your 

business and your smiles! 

Please join Eclectic Pizza for daily lunch specials, stop by for 

dinner, or stay home and let them come to you. 

Eclectic Pizza is also happy to introduce the new Belgium line of 

fine brews, which have a commitment to sustainability by way of 

honoring natural resources through closing the loops between waste 

and input. Cheers! 

520.886.0484 

Tucson’s Third Annual 

Iron Chef Competition 2009 

to Benefit Non-Profit Café 54 

Once again, 94.9 MIXfm Radio Station will be hosting the Third 

Annual Iron Chef Competition on Sunday, Jan. 18. Come and cheer 

on the reigning Iron Chef Albert Hall of Acacia, defending his title to 

only one challenger. The one contender was chosen at the 

preliminary cook-off, “Meet the Chefs!” competition held last 

December at the Acacia restaurant. Chef Albert Hall competed 

against seven of the “best of the best” Tucson chefs while guests 

sampled their wares and sipped on Stella Artois beer, the event 

sponsor. So come nibble, snack, and sip while you get to know the 

finest chefs in Tucson. There will also be a silent auction with 

fabulous donations from local artists, restaurants, and businesses. 

Iron Chef Competition 2009 benefits Café 54, a non-profit 

training and job development program for people recovering from 

mental illnesses. In its fifth year, this working café program in 

downtown Tucson strives to help demystify the stigma of mental 

illness out in the community. Café 54 is open for lunch Monday 

through Friday, from 11 A.M. to 2 P.M. and also offers full catering. 

Café 54’s satellite Gardens Café is located in the Tucson Botanical 

Gardens, seven days a week from 10:30 A.M. to 2:30 P.M. for lunch 

and light fare. 

For location, time, and tickets to the Iron Chef Competition 

2009, please contact 94.9 MIXfm or Café 54. 

520.622.1907 

New at Jonathan’s: Late Night 

Dining on Tucson’s Eastside 

Jonathan Landeen, Chef and owner of Jonathan’s Tucson Cork, is pleased 

to announce the launch of his new late night menu to be enjoyed in the 

comfortable bar or on the patio. Now the eastside folks can enjoy some 

late night dining options, every Wednesday through Saturday night from 

10 P.M. to midnight, at this long-time Tucson favorite. 

The “after party” menu includes some of Jonathan’s most 

popular signature dishes like Jalapeño Bacon Wrapped Shrimp; 

Sautéed Mushrooms; Escargot and Grilled Caesar Salad, as well as 

some wonderful new dishes including Mac and Cheese with 

Parmesan Crust; Filet Sandwich; Baby Back Ribs, and more. The 

excellent wine list at Jonathan’s features wines specially selected by 

Chef Landeen to complement his classically inspired cuisine, and the 

bar menu offers some of Tucson’s best cocktails and spirits. 

Jonathan and his wife, Colette, love to welcome friends and 

neighbors to their home away from home and look forward to seeing 

everyone “sooner or LATER at the Cork.” 

Jonathan’s Tucson Cork is located at 6320 E. Tanque Verde Rd. 

and is open seven days a week for dinner beginning at 5 P.M. Happy 

Hour begins at 3 P.M. Monday through Saturday, and 5 P.M. on 

Sundays. Patio dining and private party accommodations are 

available. Call for reservations. 

Shake Up Winter 

with Benihana’s 

Cranberry Spiced Mojito 

This winter, Benihana Tucson is keeping its 

menu interesting with holiday spirit. Party 

guests can enjoy Benihana’s seasonal 

Cranberry Spiced Mojito, made with fresh 

cranberries for a delicious flavor. It’s a blend of 

Ketel One Vodka, cranberries and fresh mint, a 

splash of Cointreau, and a hint of holiday 

spices. A great health food, cranberries provide 

remarkable antioxidant power, just in time for 

the winter season. The Cranberry Spiced Mojito 

also presents a perfect complement to 

Benihana’s main attraction: teppanyaki-style 

dining. Benihana amazes guests with sizzling 

Japanese cuisine where Benihana master chefs 

create a one-of-a-kind meal amidst the flames 

of guests’ personal teppanyaki grill. It’s a theatrical dinner show that 

never ceases to please. In the holiday spirit, Benihana invites you to try 

the Cranberry Spiced Mojito! The Cranberry Spiced Mojito is available 

now. Benihana is located at 6091 N. Oracle Rd. 

520.296.1631 | www.jonathanscork.com 

520.297.5555 | www.benihana.com 



NEWS & NOTES 

My Big Fat Greek Restaurant 

Will Amaze You 

OPA! For over a year now, My Big Fat Greek Restaurant has provided 

its guests with one of the most unique dining experiences in Tucson. 

From the moment customers enter the door, they are overwhelmed 

with an enthusiastic staff, upbeat Greek music, live dancing, and of 

course, the sound of broken plates in the background—OPA! After all 

that, the food is nothing less than amazing. 

While sitting down to have a drink, guests are offered a 

variety of traditional Greek wines and beers, Ouzo, Metaxa, and 

more. They will need it to wash down one of their two flaming 

cheese appetizers—Flaming Saganaki and Flaming Feta—that 

capture the eye of the dining room when they are lit. The menu 

consists of all homemade Mediterranean cooked dishes prepared 

with virgin olive oil, fresh ingredients, selected herbs, and just 

the right amount of spices just like mom made it. Try the 

Mousaka, Lamb Chops, and Stuffed Peppers and be blown away 

by their flavorful tastes and huge portions. 

My Big Fat Greek is definitely a place for family and friends 

to go relax and escape the average everyday meal. With 

excellent service, an entertaining atmosphere, and unbelievable 

cooking, it’s a wonder the prices are still so affordable. Eat 

hearty, healthy, and wise. OPA! 

Savor the Flavor at Beverage 

House Weekly Wine Tastings 

Wine tastings have become popular in Tucson, and at the Beverage 

House, there’s no exception. Join the Beverage House every Friday for 

their Wine Tasting event. From 4 to 6 P.M., at $2 per person, enjoy 

and savor quality flavors of wine, coupled with a 20 percent discount 

on Beverage House’s already low prices of great wines. Check out their 

Web site for their two Tucson locations and their weekly featured 

wines. These gatherings are a great opportunity to learn about wines, 

taste new vintages, and find real bargains. 

Wine tastings are an opportunity to find rare treasures...and it 

does happen. Beverage House’s Wine Director, Jay Bye, tastes hundreds 

of wines and can always recommend wines that are a great value, a 

unique find, or something new that he thinks might fit your palate. 

The Beverage House has great selections of affordable wines, 

along with a large section of the finest high-end premium wines for the 

collector, offering a taste for every palate. Come see Beverage House’s 

endless selection of hard-to-find, unique wines, and you’ll say wow! 

520.296.9933 | www.beveragehouse.net 

520.888.0428 | www.mybigfatgreekrestaurant.net 

Your Style… 

Rug Decor of Tucson’s Specialty 

Northwest Tucson’s newest 

area rug retailer, Rug Decor 

of Tucson offers thousands 

of rug choices for a variety 

of interiors. At Rug Decor, 

they pride themselves on 

giving their customers 

exceptional service from 

start to finish. As a locally 

owned, national retailer, 

they offer the customer the 

absolute best values and the 

most exceptional selection 

of area rugs. Their goal is 

to provide all of 

their customers with a 

comfortable and successful 

shopping experience. Rug 

Decor considers area rugs as “artwork for your floor”, so you can 

be sure to find something that is uniquely you, whatever your 

look, whatever your budget. Rug Decor is located in Oracle 

Crossings, 7607 N. Oracle Rd., Suite 131, and open Monday 

through Friday from 10 A.M. to 6 P.M., and Sunday from 

noon to 5 P.M. 

Janos Cooking School 

is Back in Session! 

With four classes held this year, Janos Cooking School has returned! 

Janos Cooking School is informative, fun, entertaining, and a great 

way to get to know Janos Wilder and learn some of his recipes and 

cooking tips. Each class lasts about two and a half hours, consisting 

of a discussion, cooking demonstration, beverage pairing, and a 

tasting of the items that have been demonstrated. 

Cooking Class III will be held Saturday, Jan. 10 at 1 P.M. 

featuring Slow Cooking—slow cooking foods coaxes out deep, 

rich flavors, and is an excellent technique for winter months with 

shorter days and cooler temperatures. Wilder will demonstrate a 

variety of slow cooking techniques and dishes with meats, 

seafood, and vegetables. 

Cooking Class IV is on Saturday, Feb. 21 at 1 P.M.; Cooking 

Class V is on Saturday, March 28 at 1 P.M.; and Cooking Class VI is 

on Saturday, April 18 at 1 P.M. 

Cooking classes are $50 each. Call for reservations. 

520.219.1129 | www.rugdecor.com 

520.615.6100 


NEWS & NOTES 

Quality Cabinetry at 

an Affordable Price 

Celebrating the end of the road 

construction madness that started in 

November 2007, months after Canyon 

Cabinetry & Design moved into their new 

building in April 2007, they invite you to 

visit their showroom at the Northwest 

Design Center where they are eager to 

help you with your home or office 

projects. From kitchens to baths, home 

entertainment centers to dens, offices to 

closets, Canyon Cabinetry & Design offers 

a wide range of cabinetry to fit every 

budget. As licensed residential and small 

commercial general contractors, they are 

able to assist you with all aspects of the 

project, or just cabinets—you decide. 

Visit their showroom; you’ll be 

surprised at how affordable quality really is! 

520.323.7190 | www.canyoncabinetry.com 

Upgrade Your 

Home with 

Deluxe Granite! 

Whether you are building a new 

house or remodeling an old one, 

Deluxe Granite is the place for 

affordable quality granite counter 

tops. Visit their factory showroom at 

1315 E. Benson Hwy. 

520.312.0910 | www.deluxegranite.com 


NEWS & NOTES 

Dine in the Dark 

Choose a unique dining experience receiving rave reviews throughout 

Europe…the first of its kind in Arizona. Feel the pleasure of a 

heightened sense of your surroundings while you enjoy enhanced 

“taste” and selections from a gourmet menu—all in total darkness. 

Experience a world where your taste buds, your listening, and 

sense of smell and touch are enriched. At the same time, your 

memory and ability to concentrate are sharpened. 

After selecting your menu in a lighted reception area, you will be 

escorted into a dark dining room. Specially trained visually impaired 

wait staff will be available to assist you throughout the evening. 

Whether it is a blind date, honors a family member or friend 

for Valentine’s Day, or other special occasions, dining in 

darkness will fill your evening with renewed awareness and more 

focused conversation than you may have thought possible. It has 

been designed for the adventuresome and the curious. 

The new Woodbury Company, opening last Valentine’s Day in 

Scottsdale, offers the experience of “Dining in the Dark” to individual 

customers and groups in restaurant settings. These dining events 

may also be coupled with nationally-recognized speaker/trainer 

Linda Woodbury’s keynotes and training sessions for corporations 

and associations. Sales, communication, or problem-resolution are a 

few available topics. 

For a calendar of events or to create your own group event, 

visit their Web site or email Linda Woodbury. 

858.229.1921 | www.woodburycompany.com 

linda@woodburycompany.com | dininginthedark@woodburycompany.com 

Dripping Springs Vodka Makes 

a Splash at IWSC Competition 

Beijing is not the only city giving out gold medals this year. Although 

the International Wine and Spirits Competition (IWSC) held in 

Surrey, U.K., is usually dominated by Russian and Polish vodkas, this 

year a U.S. competitor took home the gold. 

The IWSC awarded Dripping Springs Vodka the gold medal 

in the Best of Class category and The Vodka Purity Trophy, the 

highest possible honors for the category. Dripping Springs Vodka 

is produced in the Hill Country of Central Texas and has quickly 

become known for its handmade, artisanal attributes including its 

smooth, round taste profile and mineral content in each bottle. 

Dripping Springs Vodka is distilled and bottled by San Luis 

Spirits, Inc. in Dripping Springs, Texas. Dripping Springs Vodka 

has been on the market since May 2007 thanks to brothers Gary 

and Kevin Kelleher. Gary, the master distiller, and Kevin, in 

charge of operations, developed a distillery with hand-crafted 

batches of vodka in proprietary copper stills. Dripping Springs 

Vodka is mixed with Hill Country artesian spring water then slow 

filtered with Swedish activated carbon to retain the mineral rich 

character of the water. 

Dripping Springs Vodka can be found at fine spirits retailers 

throughout Texas, Arizona, Colorado, Oklahoma, and New Mexico 

with a future launch in Louisiana. 

Zocalo Named 

‘Best South of the Border’ 

Recently, Zocalo was awarded “Best South of the 

Border” shopping destination by Tucson’s American Society of 

Interior Designers. Zocalo’s expansive showroom is filled with a 

vast array of quality furniture made of mesquite and alder. 

Hand-painted furniture from San Miguel de Allende, 

that they refer to as functional art, is a popular choice. 

Chandeliers, sconces, and candelabras from simple to 

grand designs not only add light, but contribute a significant 

design statement. Mirrors used as art, and to open 

up spaces, are everywhere in gold and silver leaf, punched tin, 

carved wood, and iron. Also featured is new and vintage 

pottery, ceramic pineapples from Michoacan and milagro covered 

hearts, candlesticks, nichos, and picture frames invoking divine 

assistance or gratitude for blessings received. 

The owners of Zocalo, Robert and Karri, are introducing 

beautiful upholstered furniture, embroidered with fabric from 

Oaxaca and Guatemala that will colorfully accent any 

room. There is a large selection of ironwork, many adorned with 

the iron doves made famous in Tlaquepaque, Mexico. An 

unparalleled collection of intricate “Day of the Dead” Katrinas, 

some up to three feet tall, make for interesting gifts. The owners 

have traveled to the interior of Mexico to bring you detailed 

lacquer ware from Olinala, Amate paintings, and intricately 

painted plates by the Nahua Indians in Guerrero. 

They recently procured works from several artists found in 

the premiere reference guide on Mexico’s finest artisans, "Great 

Masters of Mexican Folk Art." They are excited to offer several of 

these masters, including Guadalupe Hermosillo Escobar, Neftali, 

Jimon Barba, Elena Felipe, Bernadina Rivera, and Gorky 

Gonzalez. Many beautiful carved saints, museum quality 

religious oil paintings dating from the 17 th and 18 th century, and 

folk art are amongst their varied collection. Zocalo features 

many one-of-a-kind treasures from around the world that can 

add an element of uniqueness to any décor. A trip to Zocalo is 

worth the journey! 

Custom orders accommodated. 

520.320.1236 

www.drippingspringsvodka.com 


NEWS & NOTES 

jaxKITCHEN Now 

Open for Lunch 

Nestled on the Northwest side of town in 

the Cottonwood Plaza (7286 N. Oracle 

Rd.), Jax owners Brian and Sandy Metzger 

are pleased to be opening their doors 

Tuesday through Saturday from 11:30 

A.M. to 2:30 P.M. for lunch, in addition to 

their amazing dinner. 

Executive Chef Adam Buzzalini has 

created a delicious menu with lunch-sized 

portions and adaptations of their successful 

dinner menu as well as some new additions. 

Jax’s wonderful wine list and tasty cocktails 

will also be available during lunch. 

Some lunch menu items include 

Chicken Confit Salad with frisee, wild 

greens, apple, grapes, and walnuts ($10), 

Sautéed Prawn Salad with romaine, red 

onion, bacon, and a creamy shallot 

dressing ($11), Bacon Wrapped Chicken 

“blt” on sourdough with house aioli, bibb 

lettuce, and heirloom tomato ($9), and 

Cast Iron Salmon with crispy skin, 

vegetable “ragout,” and a Meyer lemon 

butter sauce ($13). 

jaxKITCHEN is open six days a week for 

dinner, Tuesday through Sunday from 5 P.M. 

to close, and open for lunch Tuesday through 

Saturday from 11:30 A.M. to 2:30 P.M. 

520.219.1235 | www.jaxkitchen.com 

Happy Hour 

with a French 

Twist at Ghini’s 

Ghini’s new Aperitif Hour brings a little bit 

of French joie de vivre to Tucson every 

Tuesday evening from 5 to 7 P.M. Enjoy 

Chef Ghini’s affordably-priced small 

plates and the weekly special dish, which 

includes mussels, escargot, and other 

traditionally French delights. You can also 

select from a variety of wine flights and 

specialty cocktails. Also, take $5 off each 

bottle of wine for Aperitif Hour only. 

Ghini’s French Caffe is located at 1803 

E. Prince Rd. Hours are Tuesday through 

Saturday from 6:30 A.M. to 3 P.M., and 

Sundays from 8 A.M. to 2 P.M. Aperitif 

Hour is every Tuesday, from 5 to 7 P.M. 

520.326.9095 | www.ghiniscafe.com 


NEWS & NOTES 

French Cuisine at 

its Finest: Le Delice 

Le Delice is a French restaurant and bakery with a fine reputation 

around Tucson. The restaurant is undergoing seasonal changes, and 

with two new, young chefs, is trying to change how Tucsonans view 

traditional and contemporary French cuisine. 

One of the young chefs have been with the restaurant through 

multiple executive chef changes, has learned from one of the top, 

five-star chefs of his time, while the other has a formal education in 

classical French cuisine. Both chefs add different aspects to taste and 

presentation at Le Delice. The restaurant hopes to grow, and the 

chefs hope to showcase their skills to the Eastside of Tucson. 

Open breakfast through dinner five days a week, Le Delice offers 

a little French tradition all year round. 

520.290.9714 | www.le-delice.com 

Sheraton Tucson to Unveil 

Multimillion-Dollar Renovations 

Sage Hospitality, a national leader in hotel management and 

development, announces the reintroduction of the Sheraton Tucson, 

where modern luxury meets elegant function. From the inside out, 

Sheraton Tucson Hotel & Suites has achieved a stylish makeover, 

proving itself the premier destination for Tucson travelers. 

Renovations included the convention and meeting spaces, lobby, 

The Link by Sheraton communications hub, a new café proudly 

brewing Starbucks, and the fitness center. A guest room renovation 

was completed and unveiled in September 2007. 

Sheraton Tucson is located in Tucson’s active Midtown district, 

making the new restaurant from Sage Restaurant Group, Fire + Spice 

Grill, an exciting and well-planned addition. As the second Fire + Spice 

Grill in Arizona, the restaurant features an indoor/outdoor bar that creates 

an open-air and relaxed atmosphere, perfect for catching drinks or dinner 

after a long day. Fire pits will act as focal points in the outside seating area. 

The Fire + Spice menu highlights Southwestern style dishes influenced by 

centuries-old preparations. Diners will savor Mexican, Southwestern, and 

Latin cuisines fused together to create a unique dining experience. 

Sage Hospitality’s vision for Sheraton Tucson Hotel & Suites 

lobby included a blending of contemporary elegance and 

Southwestern accents. Sheraton Tucson’s design team 

incorporated a modern theme, using a pod concept in the reception 

area. A rock wall is the new focal point behind two pods. A new 

café proudly brewing Starbucks coffee will be opened in February. 

The guest rooms are the perfect oasis after long days of work or 

play. The hotel features 131 suites and 85 deluxe guest rooms. 

The new meetings spaces are efficient, stylish, and convenient. 

The 13 meeting rooms use a complementing desert-themed color 

palate and feature the most-up-to date technology and equipment. A 

new ballroom is also currently under construction. 

The fitness center features new Precor equipment, while a new 

furniture collection will soon be unveiled at the pool area. 

800.325.3535 | www.sheraton.com/tucson 

www.sagehospitality.com 

Lower Prices at Armitage 

The owners of Armitage Wine Lounge & Café are responding to 

the needs and wishes of their patrons in the face of a changing 

economy by lowering prices on wines by the glass. 

“We have always been dedicated to sharing our passion 

for wine with our guests, and we want to make it as easy 

as possible for our guests to continue enjoying their favorite 

wines at Armitage,” says Matt Ronnfeldt, who owns Armitage 

with his family. 

Armitage diners can now enjoy the exclusive wines that 

Armitage offers starting at $8 per glass, and 18 new wines have 

been added to the list for the season; prices on reserve bottles 

have also been reduced. 

Visitors to Armitage can enjoy the new wines with 

the recently added menu items such as the Toasted 

Ravioli appetizer, Market Fresh “Fish of the Day,” or Rosemary 

Lamb Sirloin. 

Armitage Wine Lounge is located at 2905 E. Skyline Dr., 

Suite 168 at La Encantada and is Tucson’s premier spot for 

enjoying exclusive boutique wines by the glass and bottle, 

cocktails and spirits, wine tastings, upscale bar food, and live 

music. Comfortable sofas in the dining room and on the patio 

make Armitage the perfect place for casual yet sophisticated 

relaxation. Armitage is open late with nightly specials; and also 

features a weekend brunch. The sister location, Armitage Bistro, 

is located in Scottsdale. 

520.682.9740 | www.armitagewine.com 

Arizona Theatre Company 

Offers Tours 

Arizona Theatre Company is pleased to offer tours of the historic 

Temple of Music and Art. This season, tours will be conducted at 

11:30 A.M. on the following dates: Jan. 17 and 31; March 14, 

21, 28; and April 11. 

Tours begin in the courtyard of the Temple of Music and Art 

at 330 S. Scott Ave., and are guided by ATC docents. Tours are 

one-hour in length. 

Docents will discuss the history of the building, its 

restoration and renovation, and take visitors on a backstage tour 

for a behind-the-scenes look at the theatre. All tours are open to 

the public and are free of charge, though space is limited. 

Following the tour, patrons will receive a voucher good for 

discounted tickets to the current Arizona Theatre Company 

production. For tour information and reservations contact Don 

Gest at 520.884.8210. 

The Temple of Music and Art was dedicated on Oct. 21, 

1927. Virtuoso violinist Jascha Heifetz performed at the Grand 

Opening ceremony. Throughout its seven decades, the Temple 

passed through many hands and served various functions before 

finally being historically renovated and rededicated in October 

1990. At that time, through an agreement with the City of 

Tucson, ATC became the managing tenant of the facility. 

520.622.2823 | www.aztheatreco.org 




Escape to Italy 

Proprietor Chef Steve Schultz 

of Luna Bella Italian Cuisine & Catering introduces 

Tucson to a new kind of Italian fare—traditional, yet innovative. 

BY JENNA CRISOSTOMO | PHOTO BY YVONNE MANGLONA 

During the fall of last year, Schultz yet again dazzled Tucson’s 

culinary scene with his newest concept, or “Signature Italian 

Restaurant,” Luna Bella Italian Cuisine & Catering. With $10,000 

stoves and a kitchen five times the size of Schultz’s other restaurant, 

Red Sky Café, Luna Bella fuses “Northern and modern Italian, with 

an emphasis on Northern Italian and Central Italian foods,” he says. 

Located in the Plaza Palomino on the Southeast corner of Swan 

and Ft. Lowell roads, just doors down from Red Sky Café, Luna 

Bella’s quaint Italianesque atmosphere will make you feel as though 

you are not in Tucson, but abroad. 

Walking into what seems like a hidden archway in the heart of 

Italy, Luna Bella’s entrance is as inviting as the food one will find 

behind the see-through doors. With a gorgeous patio off to the side 

of the entrance overlooking the middle of the plaza’s running water 

fountain, Luna Bella is definitely the prettiest moon in the plaza. 

In our Meal of the Season, Schultz showcases not one, but two 

special entrées that give your palate only a touch of the extensive taste 

assortments offered at Luna Bella—grilled scallops with red and yellow 

pepper spinach risotto, an olive artichoke tapenade, and a pesto butter 

sauce; and grilled white sea bass with red and yellow pepper spinach 

risotto, an olive artichoke tapenade, and a basil pinot grigio butter sauce. 

Walking past the specialty drink and martini bar–a red inspired 

room with roses, deep-colored booths and high tables, and ornate 

art on the walls–Schultz makes his way into the restaurant’s new 

exhibition kitchen to begin our meal. 

After reaching for pans, Schultz fervently chops red and yellow 

bell peppers, garlic, onions, leeks, and carrots that later give the 

risotto color and flavor. Throwing the mix of vegetables in an 


oversized pot, Schultz then sweats the combination, “don’t brown 

it,” he says, with a large paddle. 

As the mixture gathered flavor and steam, Chef de Cuisine 

Chris Prier, who’s been with Luna Bella since its opening, began 

the beurre blanc reduction for the pesto butter sauce and basil 

pinot grigio butter sauce. 

With Prier in the front of the kitchen and Schultz in the back, 

the pair teams to prepare our Meal of the Season. 

Back to Schultz’s mixture, he then adds chicken stock and white 

pepper, stirs again, and then stops to taste his creation. Bringing the 

mixture to a boil, Schultz chops fresh parsley, adds it to the mix, 

then readies the spinach and risotto. 

Folding the risotto into the hot, boiling vegetables, Schultz then 

moves to the front of the kitchen, and pulls from an under-counter 

refrigerator a thick, hearty portion of white sea bass and a handful 

of scallops. Always making sure to sanitize his prepping station and 

hands in between handling different foods, Schultz makes sure to 

wear gloves when gathering the sea bass and scallops. 

Walking to the opposite end of the front kitchen, Schultz seasons 

the sea bass and scallops with salt, freshly cracked black pepper, olive 

oil, parsley, and freshly chopped basil, each piece only on one side. 

Grabbing the sea bass and scallops with tongs, Schultz places the pieces 

seasoned-side down on a grill, then seasons the other sides. “That’s how 

you get the best flavor,” he says smiling, “doing it that way.” 

As the sea bass and scallops sizzle on the grill, Schultz begins 

preparing a colorful batch of vegetables to garnish the outer edges 

of our two different entrées. Moving back and forth from sautéing 

the vegetables and flipping the sea bass and scallops on the grill, 

Schultz again takes time to wash his hands. 

Making sure one last time that the sea bass and scallops aren’t 

burning, Schultz makes his way to the back of the kitchen to add the 

spinach to the risotto. Just as he did the risotto, Schultz folds in the 

spinach leaves for a consistent and creamy risotto batch. 

Stopping to think aloud “what next,” Schultz springs to the front 

of the kitchen once again to prepare the olive artichoke tapenade, 

after which he removes the sea bass and scallops from the grill. 

Confirming that the risotto is indeed ready, Schultz then places 

all of our Meal of the Season parts in front of him on a long cutting 

board like scattered puzzle pieces that he’s ready to put together. 

First, he wipes two different dishes clean—an uneven, oversized 

white bowl and a large, white round plate—and then offers each dish 

a generous scoop of risotto. He then places the scallops in the bowl 

atop the risotto, and the sea bass on the adjacent dish. 

Paying careful attention to his plates’ surroundings, Schultz 

begins to garnish each dish with vivid vegetables bordering their 

rims and mounds of risotto with scallops, sea bass. 

To top off each entrée, Schultz carefully spoons a medium 

portion of the olive artichoke tapenade on the sea bass and scallops, 

and then drizzles their respective basil pinot grigio butter sauce and 

pesto butter sauce over each dish. 

Abundant in color, volume, aroma, and taste, Schultz’s finished 

works-of-arts aren’t complete without a few touches of sage sprigs. 

Suggested pairing with the grilled sea bass is Franciacorta 

Bellavista Cuvee Brut, while the grilled scallops go great with Laura 

Zahtila Vineyards Napa Valley Chardonnay 2006. 

Don’t miss out! Dining at Luna Bella definitely takes you away 

to another country filled with traditional, lavish cuisine. 

Luna Bella Italian Cuisine & Catering 

2990 N. Swan Rd., Suite 145 | Tucson 

520.325.3895 | www.lunabellarestaurant.com 

RED & YELLOW PEPPER SPINACH RISOTTO 

1 quart rich chicken stock 

1 Tbsp garlic, chopped 

2 sweet onions, diced 

1 red pepper, diced 

1 yellow pepper, diced 

2 Tbsp fresh parsley 

½ pound fresh spinach leaves, washed 

4 cups Arborio rice 

½ pound unsalted butter 

Salt and pepper to taste 

Parmesan to taste 

Mix the sweet onions and garlic in half of the butter. Add half of 

the chicken stock, and bring to boil. Add rice and simmer, stirring 

with a wooden spoon as necessary. When rice is al dente, add the 

rest of the butter (note: risotto should be creamy, not too thick 

and not too thin; like the consistency of Cream of Wheat). Add 

salt, pepper, and parmesan to taste. Serves 4. 

SEA BASS FILET 

4 to 7 ounce portion of sea bass 

1 tsp fresh basil 

1 tsp fresh parsley, chopped 

1 Tbsp extra virgin olive oil 

Kosher salt and fresh ground black pepper to taste 

Rub fish with olive oil and herb seasonings. Grill or sauté for 3 to 

5 minutes per side (depends on thickness), or until cooked to 

your satisfaction. Serves 1. 

OLIVE ARTICHOKE TAPENADE 

1 cup quartered marinated artichoke hearts 

1 tomato, diced 

½ cup kalamata olives, sliced 

½ red onion, diced 

½ red pepper, roasted 

½ yellow pepper, roasted 

1 tsp fresh basil 



Juice of 1 lemon 


Mix all ingredients and serve over sea bass filet, red and yellow 

pepper spinach risotto. Serves 4. 

BEURRE BLANC 

½ pound butter 

¼ cup heavy cream 

2 cups white wine 

Juice of 1 lemon 

1 Tbsp fresh basil, chopped 


1 shallot, chopped 

1 Tbsp white wine vinegar 

Reduce white wine, white wine vinegar, and shallots until almost 

dry. Add cream. Reduce by half, whisk in butter until creamy, and 

add herbs and lemon. Add salt and pepper to taste. Serves 4. 



Savor Tradition 

Utilizing established Italian recipes, 

Executive Chef Peter Wilkins of Amereno’s Little Italy 

crafts cuisine reminiscent of East Coast flavors. 

BY JENNA CRISOSTOMO | PHOTOS BY YVONNE MANGLONA 

Popular for bringing East Coast Italian cuisine down to the Southwest, 

Amereno’s Little Italy reopened in September 2008 after being closed for 

two years in order to relocate to a larger space. Now located on the 

Northwest corner of Grant Road and Country Club Road, Amereno’s is 

new to some, but still a local favorite to many, supplying Tucsonans 

lavish meals with exceptional tastes. 

Presenting Italy’s finest cuisine through his creations, Executive 

Chef Peter Wilkins shares one of his favorite winter entrées and 

appetizers for our Meal of the Season—Frutti Di Mare and Bruschette. 

Walking through the kitchen’s swinging doors with a colorful dish in 

hand, the air filling with a zesty aroma, Wilkins set the Frutti Di Mare, or 

“fruit of the sea,” down on a table. Filled with shrimp, littleneck clams, 

and mussels, sautéed and served over linguini with homemade marinara 

sauce, the Frutti Di Mare dish is sure to catch any seafood lover’s 

attention. “People from back East love to eat seafood, and everybody 

[patrons] says that it [Frutti Di Mare] is the closest to what their mothers 

made back in the day,” says Wilkins smiling. “As far as being a winter 

dish, it’s basically for the East Coast clients.” 

Admitting that the dish is “a little heavy,” Wilkins says all 

ingredients used to construct the Frutti Di Mare entrée “really 

compliment each other.” 

“Seafood is going to taste the same everywhere raw,” he adds, “but 

it’s the seasonings, ingredients that we put in it that makes it different.” 

Taking a moment to explain that the restaurant only uses the 

freshest, high-quality ingredients, Wilkins says, “Anything green is 

organic here, like our basil, fresh romaine lettuce, broccoli, summer 


MEALS... 

squash, zucchini, spinach…the list of 

vegetables goes on and on.” 

Alongside using fine ingredients, when 

you walk into the restaurant, you won’t find 

salt and pepper shakers on the tables. 

“What [food] is presented to you is 

everything you’ll need,” says Wilkins 

pointing to an adjacent table. “That’s one of 

the main goals here, to please everybody 

without anybody having to ask for any salt 

or pepper. Chili’s an exception because I 

know a lot of people like their food spicy.” 

A traditional Southern Italian dish, 

Wilkins begins the Frutti Di Mare by roasting 

minced garlic until it is brown, “not burnt or 

raw,” he says, “that’s very important, to have 

it brown, for the digestive system. I learned 

that raw garlic, it actually doesn’t break down 

in your body as well. If it’s brown, and cooked 

just right, it’ll go through your body just fine 

and there will be no aftertaste.” 

After browning the garlic, Wilkins 

stops the cooking with white wine, and then 

adds fresh basil, pepper, and Amereno’s 

homemade marinara sauce, which is 

cooked separately for 8 to 10 hours. 

“The dish reminds me of the beach,” 

says Wilkins. “It [Frutti Di Mare] has a very 

distinct seafood taste, not an overwhelming 

seafood taste. You get the aroma, the taste, 

but you also get the mix with the marinara and 

garlic…you can taste every ingredient I put in 

there, from the basil to pepper.” 

Following the Frutti Di Mare, Wilkins 

swings the kitchen doors open a second time 

and presents his Bruschette, one of many 

Amereno’s appetizers. With a heap of diced 

tomatoes, fresh garlic, and basil atop toasted 

Italian bread brushed with olive oil and garlic, 

the Bruschette’s vivid visage coupled with 

tastes of fresh ingredients and crisp bread will 

ignite your tongue with flavor. 

“It [Bruschette] is easy to make because 

nothing is really cooked, it is fresh, it is light,” 

says Wilkins. “You can eat it and not be full; 

you have room for your heartier dish. 

“Tomatoes and basil are traditional 

ingredients in Italian cuisine as well,” he adds. 

Suggested pairing for the Frutti Di 

Mare is an Amarone Della Valpolicella 

Classico 2001, and for the Bruschette, a 

lighter wine, such as Ziti Pinot Noir. 

With Amereno’s Little Italy for 

almost 11 years, native Tucsonan Wilkins 

made his start in the company as a 

dishwasher and then worked his way up, 

now holding the executive chef position. 

During the two-year closure, he worked 

at Raz Modern Riviera Cuisine, but 

returned to Amereno’s when it reopened. 



“Before Amereno’s, I’d been doing the regular jobs where people 

can’t find their calling…but luckily, I found my calling,” says Wilkins 

smiling. “You got to have passion for what you do, for what I do.” 

Cooking as a kid, Wilkins remembers at the age of six to 

seven, preparing Cream of Wheat. “It came out nice and 

lumpy,” he says laughing. “From then, everyone’s been telling 

me that they’re not surprised that I became a chef because I was 

always cooking here and there when I was small.” 

Not able to settle for anything less than the best, Wilkins 

adheres to high standards as a chef. Dubbing himself as a 

“workaholic” and somewhat a “perfectionist,” Wilkins says his 

cooking represents who he is as an individual. “A lot of things I do 

aren’t perfect, so I basically shoot from the hip, I see what [food] 

is going to be good,” he says. “There’s a lot of trial and error.” 

Alongside his knack for cooking Italian cuisine, Wilkins also dabbles 

in other fare such as Mexican, American, Mediterranean, and Greek. 

Tasting every dish that goes out of Amereno’s kitchen, 

Wilkins certifies that what patrons are being served is “up to par. 

“If it [food] is not ‘up to par,’ I will not send it out,” he 

adds. “If one little piece of chicken is overcooked, I will throw it 

away and start all over again.” 

Just as he creates dishes for others’ palettes, his own is just as 

important. “But when it comes down to it,” says Wilkins, “I’m a ham, 

turkey, pastrami sandwich kind of guy. I like it simple. Filet mignon 

is really good, I enjoy the flavors, but I’m a sandwich, potato chip, 

French fries kind of guy and I love candy bars…cookies are great too.” 

With his years of hands-on experience, Wilkins takes pride 

in his work, and chooses to keep his dishes simple, clean. “I 

really like to keep it simple, but also keep it flashy,” he says. 

“Simple, yet it [dish] can catch your eye.” 

Wilkins went on to explain that “volume is essential. I really 

want to keep my patrons nice and full, but I really don’t want to 

overdo it. But for the prices that they are paying, I want to make 

sure they have at least some food for a little lunch the next day.” 

Amereno’s Little Italy was established in 1997 by Victor 

Amereno. The restaurant is currently owned by Jaqueline Piikkila. 

“We [restaurant staff] all do try to provide the best service, 

whether in the kitchen, greeting customers, serving,” says 

Piikkila. “We’re actually a family.” 

“The employees are treated as family, customers treated as 

family…it’s a big camaraderie,” she adds. 

So whether you’re in town during the Winter and need a 

taste of home, or just in search for authentic Italian cuisine 

made with traditional recipes in a warm, inviting, and familial 

setting, Amereno’s Little Italy is your destination. Buon Appetito! 

Amereno’s Little Italy 

2933 E. Grant Rd. | Tucson 

520.721.1210 

FRUTTI DI MARE 


½ tsp garlic, minced 

½ dozen fresh little clams 

½ dozen fresh mussels 

1 cup white wine 

¼ cup seafood broth 

3 to 4 ounces of marinara sauce, pre-cooked 

7 shrimp, peeled and deveined 

5 ounces of linguine pasta 

Fresh basil to taste 

Pepper to taste 

Heat oil in pan and sauté garlic until golden brown. Add 

clams and mussels 10-15 seconds before the garlic 

browns. Add pepper. Pour in 1 cup of white wine and 

cook down. Add basil for about 1 to 1 ½ minutes on a 

high flame. Add broth and shrimp and simmer on 

medium heat 3 to 4 minutes. Add ready, hot marinara 

sauce. Toss with pasta and serve. Serves 1. 

BRUSCHETTE 

1 ½ cup fresh roma tomatoes, diced 

1 to ½ tsp extra virgin olive oil 

¼ tsp fresh garlic, minced 

¼ to ½ tsp balsamic vinegar 


Fresh basil leaves to taste, sliced 

Toss together in mixing bowl and pour over 4 to 5 slices 

of garlic bread. Garnish with kalamala olives. Dress with 

fresh basil leaves. Dust with Romano cheese. Serves 2. 



PROFILES 

Los Portales: 

Your Doorway to Great Dining 

Opened in November 2007, Los Portales Restaurant encompasses 

quality food and a familial atmosphere. The “Cocina Mexicana,” or 

type of cooking found at the restaurant, is full of traditional favorites, 

flavored entrées, and home-style tortillas. Owner Ricardo Cazares 

wanted to give Tucson a great Mexican restaurant with exceptional 

food and service at a fair price. 

With a very unique atmosphere, says Cazares, patrons are 

“more than a guest,” they’re “almost like family.” 

“People tell us that Los Portales 

is more upscale than the prices would 

show,” adds Cazares. 

Providing Tucsonans with 

reasonably priced gourmet food, Los 

Portales, or “the door” to great Mexican 

cuisine, has a vast selection of meal 

items to choose from. In addition to 

home-style tortillas, the restaurant’s 

Mole—a traditional salsa in Mexico 

made with chocolate and chili—is made 

from scratch. “Desayunos,” or 

breakfast is also served at the restaurant from 7 A.M. to noon. 

Other mouth-watering dishes include “Entradas,” or appetizers 

such as Callos de Hacha, which are scallops in season, marinated in 

lime juice with onions, chili, and cucumber; Toritos, or four mild 

yellow peppers, stuffed with shrimp and wrapped in bacon; and 

Queso Fundido, or Melted Cheese, with flour or corn tortillas. 

For “Ensaladas Y Sopas,” or salads and soups, patrons can choose 

from the restaurant’s House Salad or Taco Salad, or enjoy a warm bowl 

of Menudo, Pozole (pork soup), Albondigas (meatballs), Caldo de Queso 

(cheese soup), or Cocido de Res, which is a beef soup with corn, 

cabbage, garbanzo beans, zucchini, carrots, green beans, and potatoes. 

After warming your palate with Los Portales’ appetizers, soups, 

and salads, choosing from the menu’s 

seemingly endless entrée options will 

leave you in amazement. In addition to 

having regular entrée items, the menu 

boasts the “Los Portales Specialties” 

section, a page all its own, as well as 

lighter, seafood options that cater to 

vegetarians. Be sure to try the Fajitas Los 

Portales, Brocheta Mixta (steak cubes and 

plump shrimp), Camarones a la Parrilla 

(seasoned, grilled shrimp), and the Filete 

al Mojo de Ajo (fillet in garlic sauce). 

But don’t stop there! Los Portales also has a great selection of 

wines, beers, margaritas, and of course, desserts. Coyotas, Flan de 

Caramelo, Choco Flan, and Chimis (three in Manzana, Cereza, and 

Pina), will leave your palate happy. 

Upgrade Your Home with Karimi Rugs 

Opened since 1995, Karimi Rugs has an extensive and exquisite selection 

of rugs—large and small, new and old—with numerous services that are 

solely done in-house to ensure direct client-to-owner relationships. 

“I prefer to deal with clients personally, so that they know they’re 

dealing with the owner one-on-one, and I educate them [about rugs] 

before they purchase anything,” says Amir Karimi, owner of Karimi 

Rugs with 25 years of experience in the rug business. “I enjoy talking 

to people…If a client comes in and 

spends two hours with me, then walks 

away, I have no regrets of talking with 

that client. If there was a sale or not, it 

doesn’t matter. Most of my clients 

become my friends, and I like talking to 

clientele, building relationships.” 

Now at its newest location, 3630 

E. Ft. Lowell Rd. in the Copenhagen 

Plaza, Karimi Rugs has all of your rug 

wants and wishes in-store. 

When entering the store, 

patrons will find a showroom full of eye-catching rugs—art 

showpieces in their own right. Rolled up rugs along the edges of 

the showroom sit beautifully side-by-side, while large, layered 

rugs are stacked carefully one on top of the other on raised 

platform beds through the store. 

“We have all kinds of rugs from machine-made, handmade, handtufted 

rugs, to old, new, and antique rugs—any size, any color,” says 

Karimi. “We have rugs from Persia, India, Turkey, China, and Pakistan.” 

The store also carries Kilims and traditional, cultural Navajo 

rugs. “Kilims use a flat weave and they’re reversible,” adds Karimi, 

“and they can be from Iran, Turkey, India, Afghanistan, and Persia.” 

With more than 1,200 rugs in-house, Karimi says that no 

matter what kind of rug a client wants, he can get it. “We can 

make any rug,” he says. “If 

you give me a picture of you, 

I can make it into a rug, if 

you want your name on the 

rug, we can put your name 

on the rug…anything.” 

In addition to designing 

rugs per client request, Karimi 

also houses unique, rare, and 

antique rugs. Some of the 

antiques in the store include silk 

rugs, and rugs that are more 

than 100 to 200 years old says Karimi. 

“We also have rugs with natural dyes to vegetable dyes,” he 

adds. “We have wool, silk, synthetic rugs, all kinds.” 

The showroom also has a wide range of rugs sizes, from 1x2- 

foot rugs to 14x28-foot rugs, in prices ranging from $200 to 

$150,000 for the rare, antique rugs in one piece. 


PROFILES 

Not only can you eat these authentic 

Mexican dishes, desserts, and drink 

specialty drinks, if your heart so desires, 

you can also view the restaurant’s kitchen. 

“We have an upgraded, state-of-theart 

kitchen,” says Cazares, “it is 

meticulously clean.” 

With approximately 30 employees, 

“who are very dedicated, honest and enjoy 

working at the restaurant,” says Cazares, 

Los Portales isn’t just a restaurant. One can 

also find a sports bar in the establishment— 

which is colorfully decorated with imports 

from Guadalajara, Mexico and murals done 

by local artist Luis Mena—and large and 

small banquet rooms “for events, parties 

and small weddings,” adds Cazares. The 

restaurant also hosts karaoke on Thursdays 

and offers catering services. 

Noting that food “fuels your body,” 

Cazares invites all of Tucson to Los 

Portales to enjoy authentic, traditional 

Mexican food in a warm and inviting 

atmosphere where all are family. 

Los Portales 

2615 S. 6th Ave. | Tucson 

520.889.1170 

“Some people get scared to go into a 

rug store because they think it’s pricey, but 

there are some rugs that aren’t that pricey,” 

says Karimi, “they’re quite affordable.” 

Besides selling rugs to patrons, Karimi 

offers a selection of services such as 

buying old rugs for cash, repairing rugs, 

and washing or cleaning rugs. 

“We have a facility where we do all the 

washing and cleaning of rugs,” says Karimi. 

“Washing, cleaning, and repairing rugs is done 

in-house, meaning we don’t subcontract. 

Everything we do is done ourselves.” 

Karimi also provides a free in-home 

estimate, with pick-up and delivery with his 

cleaning service, and when a client 

purchases a rug, he offers a free in-home 

trial with no obligation, with delivery as well. 

Growing up in the rug business, Karimi 

adds, “I’ve known this business throughout 

my entire life, I even know how to weave the 

rugs. This entire business is my hobby, it’s 

my life, and I enjoy it more than anything 

else. I work seven days a week, but to me, 

I’m not ‘working.’ I’m just hanging out, 

enjoying my day, having tea with my clients.” 

Karimi Rugs 

3630 E. Ft. Lowell Rd. | Tucson 

520.319.8280 | www.karimiorientalrugs.com 


PROFILES 

A New Harvest Full of Fresh Flavors 

“Local and Seasonal” is the mantra and philosophy behind MaRKeT 

Restaurant Group’s new concept, Harvest, opened in November 

2008. Located at 10355 N. La Canada Dr., the restaurateurs behind 

MaRKeT Restaurant Group, which includes Zona 78 and The Grill at 

Hacienda del Sol, is made up of two father/son teams—Tom and 

Matt Firth, Rick and Kevin Fink—and chef Ramiro Scavo. The opening 

of Harvest also coincided with the five-year anniversary of Zona 78. 

Harvest’s inviting aesthetic was designed by acclaimed ASID 

member and award-winning designer, Lori Carroll. The inspired 

dining space is filled with rich oranges and plums capturing the warm 

and comforting essence of the name. Upbeat jazz played softly in the 

background sets the tone for the intimate yet upscale ambiance in 

the dining area. Two large banquettes line the main walls, while 

tables for two and four fill the rest of the room. A beautiful metal 

sculpture divides the dining room from the bar area, where guests 

can comfortably sit at the counter or one of the high top tables. For 

those who prefer to dine outdoors, Harvest offers a cozy patio. 

The Harvest menu is full of carefully selected local, domestic, 

and fresh ingredients. Some local items include grass fed beef from 

Oracle, organic vegetables from Willcox, and pecans and walnuts 

from Bowie, Ariz. 

“It is important for us to know the source of every ingredient 

on the menu, and know how it was raised and handled before it 

came to us,” says partner Matt Firth. 

Harvest is committed to finding great domestic ingredients for 

those that can’t be obtained locally—such as fresh Gulf shrimp from 

Florida, wild 

mushrooms from 

the Pacific 

Northwest, and a 

variety of seafood 

from sustainable 

fisheries in 

Alaska, Hawaii, 

New England, and 

Florida. Harvest 

also features 

hand-made pasta 

including ravioli, 

gnocchi, and 

fettuccine. All 

ingredients are 

featured at their peak times throughout the year and only served 

when they’re in season. Certain dishes are accompanied by specialty 

salts in addition to ground table salt and pepper. 

A few examples of their unique and fresh menu items include 

Cinnamon Brined Roasted Pork Loin, served with a chayote slaw, 

organic apples, tri-color fingerling potatoes and topped with a 

bourbon pan sauce; House-made Fettuccine with heirloom beans, 

with home made chicken sausage, dandelion greens, and 

parmesan sauce; Roasted Squash Soup with toasted pumpkin 

seeds and maple crème fraiche; and Baby Spinach and Bibb 

Find the Beauty of Art at Obsidian Gallery 

Obsidian Gallery has presented the best in contemporary craft to 

Tucson residents and visitors for 22 years. There is an emphasis on 

the traditional craft media of clay, fiber, metal, glass, and wood. 

Contemporary fine art and works in mixed media complement the 

selection. Obsidian has become a destination for collectors of 

innovative studio art jewelry as well. 

Located in the elegant St. Philip’s Plaza on the Southeast corner 

of Campbell Avenue and River Road, the gallery has a regional feel. 

Exhibitors include many artists from the Southwest who produce 

work that is evocative of the area and 

its culture while retaining a 

contemporary and innovative quality. 

Artists from all over the United States 

are represented; including both wellknown 

artists and emerging artists. 

Exhibitions are ongoing and 

changing, with different artists’ 

works featured regularly, and 

theme shows are also popular 

seasonal offerings. 

Obsidian Gallery changes their 

“exhibition” five to six times each 

year, and at times, shows are built 

around a theme. Other times, they 

feature specific artists. 

Currently owned by Monica Prillaman, the gallery was 

established by Elouise Rusk and a few partners. “Rusk always 

featured high-end jewelry around the time of the Gem Show in 

Tucson, and also, always had a show called ‘Dia de Los Muertos’ 

[Day of the Dead] from September through the first part of 

November,” says Prillaman. “We continued the Dia de Los Muertos 

tradition, and the other exhibitions we had over 2008 were the 

jewelry show and an exhibit featuring Mary Fischer [ceramics] and 

Susan Gutt [fiber-straw weavings], which had already been planned 

before we bought the gallery. 

“Then, in May through the beginning of August [2008], we featured 

two ceramics artists, Tom Kerrigan and Cynthia Levine,” adds Prillaman. 

Jewelry is a mainstay in the gallery space and accounts for 

more than half of the gallery’s inventory and sales. Other jewelry 

artists Obsidian represents include Reiko Ishiyama, April Higashi, 

Karen Gilbert, Terri Logan, Petra Class, Talya Baharal, Jude Clarke, 

Priya Himatsingka, Valerie Mitchell, Janis Kerman, and many more. 

Obsidian will present “Gemless” Jewelry exhibition from Jan. 17 

through March 10. 

“We offer an alternative to the gems and jewelry seen at the 

Tucson Gem Show, emphasizing that equally beautiful jewelry is 

available without gems,” says Prillaman. “Featured artists include Carol 

Windsor, Emanuela Aureli, Donna D’Aquino, and Michele Friedman.” 

Windsor laminates oxidized sterling silver wire between layers 

of very thin acid-free paper. The oxidized wire shows through the 


PROFILES 

lettuce with Willcox peaches and 

nectarines, Arizona pistachios, and goat 

cheese with a white peach vinaigrette. 

In addition to the fresh food, Harvest also 

offers wine and beverages. Local loose leaf tea 

is pressed table side and organic, fair-trade 

coffee from around the world will be seasonally 

rotated. Harvest also features specialty coffee 

and teas. Organic Fair Trade Sumatra was the 

first specialty coffee on the debut menu. 

Harvest’s wine list features special 

“seasonal” wines to complement the time of 

year. As the cooler weather approaches the 

list emphasizes bigger, heavier red wines 

like Brunello, Barolo, and Cabernet 

Sauvignon; and in the warmer months, 

lighter style reds like Pinot Noir and white 

varietals such as Sauvignon Blanc, Pinot 

Grigio, as well as Rosés. 

Harvest is open Monday through 

Thursday from 3 to 9 P.M., Friday from 3 to 10 

P.M., Saturday from 11:30 A.M. to 10 P.M., 

and Sunday from 11:30 A.M. to 9 P.M. Lunch 

is served on weekends only from 11:30 A.M. 

to 2:30 P.M., and dinner begins at 5 P.M. daily. 

Harvest Restaurant 

10355 N. La Canada Dr. | Oro Valley 

520.731.1100 

translucent paper like veins in a leaf or 

petal. When worn, the pieces softly rustle, 

almost like leaves. 

Emanuela Aureli fabricates minimal 

shapes out of sheet metal and wire, 

transforming sterling silver, copper, and 

vermeil into rings, bracelets, and necklaces. 

Donna D’Aquino’s “work in line” is 

based on line and the act of drawing. She 

uses wire in place of charcoal or pencil to 

create three dimensional drawings for the 

body and wall. The work is inspired by 

interior and exterior architectural structures 

such as bridges and water towers. 

Michele Friedman’s work is new to the 

gallery. She has been influenced by 

innovative design and architecture in 

creating oxidized sterling silver and felted 

wool jewelry. The felt comes in cool, warm, 

and neutral color palettes. 

Be sure to stop by Obsidian Gallery 

and take in all its beauty—art. 

Gallery hours are Monday through 

Saturday, 10 A.M. to 6 P.M., and Sunday, 

10 A.M. to 4 P.M. 

Obsidian Gallery (St. Philip’s Plaza) 

4320 N. Campbell Ave., Suite 130 | Tucson 

520.577.3598 


CHEFS SPEAK 

Cooking with a Cause 

Not only does Executive Chef Michael McCord of Café 54 craft 

cuisine, he also shares his passion with fellow employee 

trainees in a program the restaurant provides for adults 

recovering from mental illnesses. 

Always mom’s helper in the kitchen, McCord’s first dish was 

meatloaf, which “came out ok,” he says smiling. “My mom was 

always a great cook in the kitchen; she had five brothers, so she was 

always busy in the kitchen.” 

First watching and learning from his mom, McCord knew he’d 

grow into the world of cooking. 

After an eight-year law-enforcement career in the military, 

McCord decided to retire in 1995 and settle in Tucson. For the last 13 

years, he has continued his enthusiasm for preparing quality cuisine. 

Learning his skill through hands-on experience, McCord first 

started his track at The Tack Room. He began at the restaurant, 

“washing dishes, making minimum wage,” he says, and being there, 

“working in a kitchen, I knew it [being a chef] was right for me.” 

Prior to Café 54, McCord prepared dishes at Thirsty’s 

Neighborhood Grill & Bar for nine years. 

“Cooking is a passion,” he adds, “and a passion is necessary 

for being a chef.” 

Now at Café 54 for the past year, McCord has already stirred up 

the restaurant’s menu, as well as teach employee trainees. “I love 

teaching cooking,” he says with a nod. 

Preparing New American and Fusion meals at the 

restaurant/employment training program, McCord admits that 

he’s a “one pot meal” kind of guy. “I love it all,” he says, “stews, 

chili, stuff like that.” 

A native South Floridian, McCord was also influenced by Cuban 

food and seafood. “I’m also a big fan of Creole food, New Orleans 

cookin’,” he says. “I love pork roast, Cubano sandwiches,” a favorite 

McCord dishes out at the restaurant, “and I’ll eat anything, but I love 

seafood, fish in particular, like grouper, sea bass.” 

Learning a variety of cuisine to prepare such as Creole, Cuban, 

seafood, New American, Fusion, and Southwest food, McCord adds 

his personal touch to dishes—spice! 

“I love spicy food too,” he says smiling. 

Though McCord has only worked at the Café for a year, he’s 

brightened up the restaurant. Not only has he shined with his 

motivation, support, attention towards teaching employee 

trainees, but literally, through his plate presentation, by 

dressing dishes with flowers. 

With an artistic sense when it comes to setting his plates, 

McCord says, “Putting a flower on every dish is unique for Downtown 

[Tucson], and it brings color to the dish and city.” Patrons will usually 

find their meals decorated with the chef’s usual orchid display. 

And though McCord does place focus on a clean, crisp 

presentation of his dishes, he says “taste is more important than 

presentation to me.” 

With an ever-changing menu, Café 54 tries to house as much 

organic ingredients as they can by local suppliers in an effort to 

support Tucson’s economy. 

“We try to go as organic as we can, within reason,” says 

McCord, “and we’re trying to do more for our local economy.” 

Among McCord’s colorful dishes, his Jerk Chicken Salad is not 

to be missed. What he considers his “signature dish,” the Jerk 

Chicken Salad is “colorful, fresh, tasty, and spicy,” he says. 

Always adding that spice kick to his meals whenever possible, 

McCord says that during the winter months, he does opt for warmer 

cuisine, such as his butternut squash lasagna and soups—which he 

makes from scratch at the restaurant. 

Some of the restaurants delectable entrées include 

Mediterranean Beef Salad, Roasted Beet and Arugula, and Goat 

Cheese Tart—all of which are served with Café 54’s daily, fresh 

house rosemary rolls. 

As a unique and elegant restaurant in the heart of Tucson’s 

downtown arts district, Café 54 is not only home to a variety of 

fresh, quality meals prepared by Chef McCord, the restaurant also 

houses an exceptional training program for adults recovering from 

mental illnesses. 


CHEFS SPEAK 

“We are a rehabilitation support 

program,” says Mindy Bernstein, executive 

director/owner of Café 54. “Our agency 

mission is to support individuals recovering 

from persistent chronic mental illnesses, to 

help them regain their ability towards their 

recovery with a focus on reintegration into 

the community.” 

Opened for a little over four years, 

Café 54 is understaffed by professionals, 

“so that the trainees have to help with the 

day-to-day running of the Café,” adds 

Bernstein. “Without the trainees, we 

wouldn’t be able to run the program, so it’s 

true, meaningful work.” 

The Café currently employs only seven 

professional staffers and 21 trainees who 

stay with the restaurant/program anywhere 

from three months to one year depending 

on the individual’s progress. 

“I chose a restaurant because it does 

require that continuum of building those skills 

that people have,” says Bernstein, “so a 

trainee can enter into the Café wherever 

they’re at, and they can go immediately to 

work…Trainees can come in busing tables or 

rolling silverware, and will have the 

opportunity to end up working on the line 

prepping, helping with ordering…it just 

depends on that persons skill ability.” 

The other aspect of the Café’s agency 

mission is to decrease the stigma of mental 

illness, “because our community still 

doesn’t accept mental illness as a true 

medical issue,” says Bernstein. 

In addition to support those with 

mental illnesses and decrease stigma, the 

agency’s goal is to “place people back out in 

the community,” adds Bernstein. “Just 

watching the transformation of trainees 

coming in, from someone who won’t even 

look at me, to someone who’s taking on 

major logistical tasks, just the 

transformation of someone’s identity, from 

being a mentally ill person to an employee, 

that is so powerful.” 

Be sure to stop by this innovative 

and unique Café with a cause. Café 54 is 

open Monday through Friday for lunch 

from 11 A.M. to 2 P.M. There is also a 

Café 54 site at The Tucson Botanical 

Gardens, The Gardens Café, which is 

open seven days a week, October 

through May, from 10:30 A.M. to 2:30 

P.M. This site also houses a rehabilitation 

support program with trainees. 

Café 54 

54 E. Pennington | Tucson 

520.622.1907 | www.cafe54.org 


CHEFS SPEAK 

Authentic, Fresh, and Light 

Innovating traditional and unique Thai-influenced meals is 

no extraordinary feat for Executive Chef Stephen Hingst of 

Mina’s Thai Restaurant—it’s natural. 

Working in the restaurant business since he was 12 years old, 

Hingst, now 34, crafts some of his most exquisite and delicious 

Thai dishes at Mina’s Thai. 

“My mother taught me 

how to cook,” says Hingst. “I 

have always worked in a 

restaurant and becoming a 

chef just came natural to me. 

It is rewarding to introduce 

people to the food that I love 

and grew up with.” 

In addition to eating and 

crafting authentic, quality 

Thai food while growing 

up, Hingst also enjoys 

eating sushi. 

Family owned and 

operated by Hingst, his 

mother Mina, and father 

Mark, Mina’s Thai Restaurant 

first opened in 1986 in 

Tucson. “We closed the 

restaurant after eight years 

but continued to sell food 

at special events with 

our concessions trailer,” 

adds Hingst. “In 2002, 

we started to look for 

another restaurant.” 

After two years of 

searching for a distinct 

location, one that the owners 

were happy with, Mina’s Thai 

finally settled in 2004 at the 

River Center on the Northeast 

corner of Craycroft Road and 

River Road. 

Learning his skill from 

his mother, who began 

cooking when she was only 

nine years old, Hingst took on 

his ‘natural,’ delightful task of preparing Thai cuisine for the 

Tucson community. 

“We moved to Tucson from Burlington, Iowa in 1982 

because my mother didn’t like the cold winters,” adds Hingst. 

Mina also prepares dishes when the restaurant gets busy, 

otherwise, you can find her at the front of the restaurant 

working with Mark, says Hingst. 

A healthy and fresh spot to dine at, Mina’s Thai Restaurant 

also uses a great selection of filling, yet healthy ingredients to 

innovate delicious, lighter meals. 

“We use a lot of fresh vegetables and herbs in our food,” 

says Hingst. “Some herbs are lemongrass, Kaffir lime leaves, 

basil, mint, ginger, cilantro, and garlic.” 

Some menu options that offer patrons appetizing, yet light 

choices made by Hingst include Spring Rolls, Yum Neau, and 

Tom Yum soups. 

Mina’s Spring Rolls are filled and rolled with lettuce, 

cilantro, carrots, celery, and rice noodles, with a homemade 

sweet and sour side sauce; the Yum Neau is prepared with thinly 

sliced beef, cucumbers, onions, cilantro, mint, lettuce, and 

lemon juice; and the Tom Yum 

soup—a hot and sour soup— 

includes mushrooms, green 

onions, cilantro, lemon grass, 

tomatoes, lemon juice, with a 

choice of chicken, shrimp, 

salmon, or mixed vegetables. 

Other options on Mina’s 

menu include Chicken Coconut 

Soup, which is made with 

coconut milk, chicken, 

mushrooms, green onions, 

cilantro, fresh lemongrass, and 

lime leaves; Tofu Padd Thai, 

made of tofu, rice noodles, egg, 

bean sprouts, crushed peanuts, 

and green onions; and Pad King 

Sod, made of chicken, onions, 

bell peppers, celery, mushrooms, 

and fresh ginger. 

In addition to soups, 

appetizers, and entrées, Hingst 

says, “I like to cook the curry 

dishes because we have five 

different curry pastes that we 

use, and they all have their own 

distinct flavors. Two of my 

favorite curries is Gang Garee, 

which is a yellow curry with 

chicken or tofu, yellow onions, 

and potatoes. Next is Duck 

Curry, which is red curry with 

duck, bell peppers, peas, 

pineapple, tomato, and basil.” 

Hingst adds, “I don’t cook 

my food spicy, so don’t be afraid 

to try it.” 

Making all of the 

restaurant’s food fresh, Hingst also makes a homemade sweet 

and sour sauce, peanut sauce, and coconut ice cream. 

“I stir fry most of the dishes and use very little oil. We also 

use lots of fresh vegetables and have brown rice for people who 

want to eat healthier,” adds Hingst. 

Definitely worth a visit, Mina’s Thai will leave you full 

and satisfied. 

Mina’s Thai Restaurant 

5575 E. River Rd., Suite 141B | Tucson 

520.299.0453 



ON THE VINE 

ROAD TRIP! 

BY JEANNE CHRISTIE, VICE PRESIDENT, 

SOUTHERN ARIZONA MARKET DIRECTOR, INTEGRIS WINE PARTNERS 

It’s the middle of winter, and you are getting cabin fever to get out 

of town, explore a new area and find some incredible wines. Do you 

have any idea how much airline tickets to the French Wine Country? 

When you add in car rental, how about $1,120 (economy flight and 

car), taking you about 28 hours to get there? Or, maybe you would 

prefer Italy to shop ‘til you drop and drink some of those great 

Barolos and Brunellos. It’s going to take you $1,286 and 22 hours 

travel time. More in the mood for Spain? It will cost you $1,299 and 

19 hours to get there. How about Adelaide, Australia, having way too 

much fun with the Aussies while sipping some of those fine Shiraz 

wines? Take out your credit card to the tune of $2,200 and spend 

38 hours watching movie reruns during your flight. 

O.K. How does $100 for a round trip in gas and a seven- to 

nine-hour drive to taste some incredibly good wines sound? Think 

California. In Santa Barbara County Wine Country, you can eat and 

drink well for a pittance compared to Europe or Down Under. If a 

wine trip is what you are craving, California has many wonderful 

winegrowing areas from which to choose. But during the winter, 

Northern California is just a bit too damp, rainy, and cold; visits 

there work much better during their long, gorgeous summers. So 

Santa Barbara County is what comes to mind for a quick winter 

getaway and some beautiful weather. 

I am, by birth, a water sign. It makes the desert rat in me go crazy. 

So when I am driving on Highway 101 and pass Oxnard in Ventura 

County, the sight of the ocean makes me scream in delight and takes 

me back to my childhood—“First one to see the ocean!” I immediately 

want to throw off my shoes and feel the sand and surf between my toes. 

And you thought this was a wine column....Oops! Sorry, but the 

sight and smell of the ocean is one of the most awe-inspiring delights 

in the world to me. Just to feel the sea spray on my face—wow! But 

while traveling to Santa Barbara County’s Wine Country, the ocean 

is just one of the beautiful sights available to you. 

A few more miles up the 101 and you will find yourself in Santa 

Barbara, in itself, a gorgeous town with some wonderful wineries to 

visit. When you first get into town, start your wine tasting with 

Jaffurs Wine Cellars, just off Milpas Street. The tasting room is 

quaint with a tasting table set up in the wine cellar between 

fermentation tanks and wine barrels; however, the wines 

themselves are far from quaint. Jaffurs specializes in rich, robust, 

Rhone style wines. Craig Jaffurs and his Assistant Winemaker 

Matt Brady are a delight to meet, and they were very gracious 

while tasting us on some wonderful wines. The 2006 Syrah from 

“Bien Nacido Vineyard” is rich and delicious with spicy black cherry 

fruit. Wine Spectator’s James Laube gave the Jaffurs 2007 “Larner 


ON THE VINE 

Vineyard” Syrah a score of 91 points. This wine has wonderful 

aromas with rich, deep, spicy wild berry fruit on the palate. We also 

tasted an incredible 2007 Petite Sirah from “Thompson Vineyard,” 

that has big, rich, blackstone fruit; a wine not for the faint of heart. 

Finally, we tasted a 2007 “Thompson Vineyard” Mourvedre with a 

wonderful, earthy, mushroom, and forest floor nose delivering a 

delicious old world style wine. Yum! 

The other “must see” winery tasting room in Santa Barbara is 

Whitcraft Winery. Chris Whitcraft is an absolute whiz with Pinot Noir 

and Chardonnay. Two of his wines not to miss are the Whitcraft 2007 

“Olivos Del Mar” Chardonnay with its creamy nose and tasty, green 

apple, and pear flavors leading to a wonderful, long finish. The second 

wine is the Whitcraft 2007 “California” Pinot Noir with aromas of spicy 

anise and cocoa leading to red cherry and allspice on the palate. 

Continuing on the road trip, the 101 winds you through 

breathtaking landscapes of mountains, enticing you to drive further and 

eventually finding yourself surrounded by spectacular vineyards. If you 

need a bite to eat and a refreshing palate cleanser, stopping at the 

Hitching Post is always a good time. Good food, good wine and spirits, 

and good folks. Already known to many, the Hitching Post in the town 

of Buellton, was made very famous in the feature film—Sideways. 

Right next to Buellton is the Danish town of Solvang. Solvang 

is a Christmas fantasy, starting right before Thanksgiving. Solvang 

is an incredible town to walk, shop, eat, drink, and stay overnight. 

It is just plain fun. Although Solvang has events all year long, the 

annual Julefest Tree Lighting Ceremony, held the first Friday of 

December, is one not to be missed. If you are in a bah-humbug state 

around Christmas, one visit to Solvang will cure any case of the 

blues. You can find anything that is Christmas there; beautiful gifts 

that can be used as heirlooms for generations. Just Google ‘Solvang’ 

and check out the Visitors Bureau. 

Once in Solvang, it is easy to find a road called Alamo Pintado, 

which will take you right into Los Olivos. On the short ride to Los 

Olivos, you will pass by Blackjack Winery which is an excellent place 

to start your sipping at their rustic tasting room. This winery is a 

favorite of Robert Parker and after tasting their wines you can 

understand why. A few of my predilections are: “Blackjack Ranch 

Vineyard” 2007 Reserve Chardonnay, this is a wine for all of those 

butter and oak fans out there that are having a hard time finding 

their style of Chardonnay; Blackjack 2005 “Allusion,” this blend of 81 

percent Cabernet Franc and 19 percent Merlot is my own personal 

favorite and I would put this up against most St. Emilions with its 

smooth exotic flavors. And Blackjack 2006 “Double Down” Syrah - 

Santa Barbara County is a deep, dark color wine with rich 

blackberry, black cherry and spicy cassis flavors. 


ON THE VINE 

After leaving Blackjack Ranch, the 

town of Los Olivos is right down the 

road with its 16 tasting rooms from 

some of the best quality wineries in 

Santa Barbara County. Fess Parker 

Winery is the first that you will run 

into and all of you Davy Crockett and 

Daniel Boone fans who love wine will 

be in your glory. The many awardwinning 

Syrahs are king to me, but 

also not to be missed are their Pinot 

Noirs, especially the “Santa Rita 

Hills” Clone 115 Pinot Noir. And just 

for a hoot, you need to buy a bottle 

of “Frontier Red.” 

Now you are in downtown Los 

Olivos with a dizzying amount of 

tasting rooms within walking 

distance. Where do you start first? 

Well, Qupé was one of the first 

wineries that turned me on to the potential of California Syrahs. 

Some years back, I was at the 

Aspen Food and Wine Festival 

where food and wine seminars 

shine. I attended a Rhone Ranger 

seminar and the two wines that 

totally impressed me were Qupé 

Syrah and Joseph Phelps Syrah. 

Since that time, move over 

France—here comes America on 

the Syrah scene. So Qupé it is, 

and let’s start tasting. My top 

whites are the Qupé 2007 “Santa 

Ynez Valley” Marsanne; a perfect 

sunny afternoon wine with its 

refreshing acidity, notes of 

minerality and nutty citrus 

flavors. Also, the Qupé 2006 

“Ibarra-Young Vineyard” Viognier 

with its aromatic peach and apricot notes and well balanced 

acidity. It is really delicate and not overblown like so many 

domestic Viogniers. The reds that hit my red zone are the Qupé 

2006 “Bien Nacido” Syrah with its spicy white and black pepper, 

lavender, and loads of dark berry fruit. Also the Qupé 2006 

“Central Coast” Syrah; this wine has lots and lots of spicy black 

cherry fruit. It is an unbelievable value at a reasonable price. 

Next door is Consilience Winery with their wonderful 

Zinfandels, Syrahs, and Pinot Noirs, but the real surprise is the 

tasting room next door to Consilience: Tre Anelli Winery. This is 

a new winery from Consilience that specializes in Italian and 

Spanish grapes. Tre Anelli wines are only available at the tasting 

room—so check it out! You can only get it here! Need to taste: 

Tre Anelli 2006 “Santa Barbara County” Pinot Grigio. This wine 

has a great Italian style that is worth seeking out. It is the 

perfect beach wine. The wine has a nice crisp, clean nose that 

follows to a pleasing minerality on the palate. The Tre Anelli 

2005 “Santa Barbara County” Tempranillo is a wine with a rich 

raspberry and tea nose that makes a soft, tasty and easy 

drinking wine. And the Tre Anelli 2006 “Santa Barbara County” 

Sangiovese is a lovely wine having an earthy, wild strawberry, 

and forest floor nose with a long strawberry and allspice 

finish…This is a tasting room you won’t want to miss—along with 

a few more wines that you need to taste. 

Los Olivos has a few more winery tasting rooms that can’t 

be missed. They are Andrew Murray, Daniel Gehrs, and Longoria, 

but by now you probably need a bite to eat. A couple of 

restaurants stood out to me while in Los Olivos. One is Patrick’s 

Side Street Café and the other is Los Olivos Café. They are two 

of my favorites but I don’t believe you could go wrong with any 

of the restaurants in Los Olivos. Los Olivos Café is another 

restaurant that had a lot of play in Sideways. It is a very 

interesting wine bar/retail, room/restaurant. You can easily find 

wines here you have never heard of from wonderful Santa 

Barbara County Wineries yet to be discovered. Good food, too, 

and not short on portions. It’s definitely worth a visit. 

Now, on your way back to the city of Santa Barbara, there is 

one more side trip that will stir your interest. It is Santa Rosa Road 

just south of Buellton on 101. Turn west and the first winery which 

will come up on your left is Alma Rosa Winery. Richard Sanford has 

reinvented himself once again and has come up smelling like 

organic roses. My two favorites from this impressive winery 

are: Alma Rosa 2007 

“Santa Barbara County” 

Chardonnay. The Wine 

Enthusiast gave this 

wine a score of 94 

points. A great value, it 

is a cool climate, crisp, 

citrus, and apple style 

Chardonnay that is 

balanced to perfection. 

The other wine is 

the Alma Rosa 2007 

“Santa Rita Hills” Pinot 

Noir, which is a Bing 

cherry, cola, and 

spice extravaganza that 

is well worth the 

reasonable price. 

The next winery that pops up on Santa Rosa Road is Lafond 

Winery on the right hand side of the road. This is a new winery 

for me that I have heard good things about and was extremely 

curious to check it out. The winery is in a beautiful setting at the 

western end of the Santa Ynez 

Valley in the Santa Rita Hills. 

Three wines that stood out are: 

Lafond 2006 “SRH” Chardonnay 

which has a hint of oak, citrus, 

clove, and yeast on the nose 

while creamy, citrus flavors 

follow through on the palate. 

The Lafond 2006 “SRH” Pinot 

Noir is equally balanced 

between red and black cherry 

fruit; this wine is soft and easy 

drinking. My personal favorite 

was the Lafond Winery 2006 

“Martin Ray Clone” Pinot Noir. 

This Pinot has wonderful aromas 

and flavors of vanilla, 


ON THE VINE 

cinnamon, clove, allspice, and sandalwood culminating with a 

delicious, pretty finish. Worth the stop—check it out. 

The last stop on Santa Rosa Road is Sanford Winery. 

Sanford has two wines that are great values: 2006 “Santa 

Barbara County” Chardonnay—a crazy good wine with tropical 

fruit tempered by citrus and minerality—and the 2006 “Santa 

Rita Hills” Pinot Noir with its black cherry, raspberry, and baking 

spice profile, all with a great price. Two other wines to search 

out are the “La Rinconada Vineyard” Pinot Noir and the “Sanford 

and Benedict Vineyard” Pinot Noir. Sanford’s tasting room sells 

out quickly on these two wines so they might be hard to find. 

Returning to Santa Barbara, you might want to take a stroll 

along Stearns Wharf. Walk the boards, smell the salt air and feel 

the wonderful sea spray on your face. While you are there and 

want a palate cleanser, Moby Dick has a full service bar and a 

great view of the water. On the other hand, if it is lots of good 

shellfish you want, Santa Barbara Shellfish Company at the end 

of the pier has a wine and beer bar and just about any shell fish 

you are craving. We were fortunate enough to be there just as 

Dungeness crab season opened. Nothing on the Pacific side could 

make me happier. O.K., my trip was complete! 

Now that is a road trip, whew! Of course you wouldn’t want 

to do it all in one day. There are lots of great places to stay 

within the county. My best suggestion for lodging is to Google 

the Santa Barbara County Vintners’ Association: 

www.sbcountywines.com, or email Fran Clow at 

information@sbcountywines.com. 

Have a great road trip! 



Let Jensencook Cater to You 

Jensencook Catering & Deliveries is offering the only fresh gourmet 

delivered, healthy lifestyle program in Tucson! Choose from 

organics, three meals a day, five meals a day, and their gluten-free 

programs. Dietary and medical restrictions are welcome. All meals 

are prepared daily using free-range meats, wild fish, and local 

produce when available. Experts and a nutritionist are on staff. Don’t 

forget them for catering! 

Owner, operator, and Chef of Jensencook Catering & Deliveries, 

Jennifer Meeker, and Derek Rahn, Business Manager and Sommelier, 

are the new co-hosts of “Restaurant Corner,” airing Thursdays from 

5 to 6 P.M. on 1330 The Jolt. Tune in for tips on food, wine, guests 

speakers, and all of the local events. 

520.991.5341 (Jen) | jensencook@hotmail.com, jen@jensencook.com 

520.490.2425 (Derek) | www.jensencook.com 

Sun Mist is Committed 

to Keeping Your Skin 

Looking Beautiful 

You can now achieve that healthy glow without exposing your skin 

to the harmful UV rays associated with the sun and traditional 

tanning beds. Sun Mist’s premiere tanning boutique offers a natural, 

flawless mist-on tan that’s UV free, fast and easy, giving you that 

perfect tan every time. 

Sun Mist is more than just a tan salon, however. Their spa 

provides a wide range of services and treatments designed to 

pamper you from head to toe. Let Sun Mist’s caring and 

knowledgeable aestheticians indulge you with deep-cleansing, ultrahydrating 

or anti-aging facials. Experience for yourself their unique 

Parisian Body Polish. This exfoliating treatment uses exotic, 

imported crushed pearl cream that will leave your skin smooth, soft, 

and youthful. A visit with Sun Mist’s experienced and professional 

massage therapists is just what you need for a soothing, relaxing 

retreat aimed at restoring energy and providing healing and balance 

to mind, body, and soul. 

520.885.6478 

Refresh and Renew: 

Perfection Plastic Surgery 

Established in 1991, Perfection Plastic Surgery is headed by Dr. 

Peter Kay, who is a Board Certified Plastic Surgeon who 

specializes in cosmetic surgery. Perfection Plastic Surgery offers 

a wide array of both surgical and non-surgical, or minimally 

invasive procedures to enhance the face and body. Dr. Kay 

works closely with his staff of nurses and skin care specialists to 

determine the ideal treatment program for each patient’s 

specific goals. 

As a prelude to the winter season, many of their nonsurgical, 

minimally invasive options are highly effective at 

restoring and rejuvenating the face and body, with minimal 

downtime. They would include some of the following: 

Injectibles 

• Botox—used to minimize muscle contraction; the goal is 

not to paralyze the face or to eliminate expression, but to 

restore a more youthful appearance by minimizing the 

muscle contraction that leads to frown lines, crows feet, 

and other deep lines on the face. The results are seen 

within five to seven days with little to no downtime. 

• Dermal fillers—such as Restylane, Juvederm, Radiesse, 

Evolence, Artefill, among others. They work by plumping 

up fine lines and wrinkles and filling in areas of loss of 

volume that occurs from the decline of skin-supporting 

collagen as we age. They are most frequently used in the 

lines between the brown, under the eyes, nasolabial 

folds, lip lines, corners of the mouth. They are also great 

for rejuvenating the hands by replacing the lost volume. 

Skin rejuvenating treatments 

• Microdermabrasion and light chemical peels—to exfoliate 

and freshen the skin. 

• Photorejuvenation—to treat fine lines and discoloration, 

such as brown spots on the face, hands, arms. 

• Thermage skin tightening—uses radiofrequency to heat 

collagen and stimulate new collagen production. 

• Fractional resurfacing—Fraxel and Active/Deep FX: to 

restore smoother, less wrinkled and more evenly 

pigmented skin. 

Dr. Kay also offers physician-grade skin products which utilize 

effective ingredients such as glycolic acid, hyaluronic acid, 

antioxidents such as Vitamin C, idebenone and coffeeberry, 

hydroquonone, retinols; designed to cleanse, exfoliate, hydrate, 

and protect the skin from negative environmental factors such 

as the sun and pollution. And of course, they also offer 

sunscreen that completely filters UVA and UVB rays. The use of 

physician-grade products in a well-prescribed program can bring 

about significant improvements in the skin and are also very 

important to maintaining results that are gained by any surgical 

or non-surgical procedure. 

The dramatic increase in the number of minimally invasive 

procedures performed and physician-grade products sold in the 

last five years is evidence that effective results can occur within 

a continuum of treatment modalities, from the mildest to the 

more aggressive. 

520.323.7100 


BODY ... 

Ring in the New Year 

with a Visit to 

Images SalonSpa 

With the hectic holiday season closed, 

Images SalonSpa is a welcome retreat. 

They offer a wide range of relaxing and 

rejuvenating services to help get you off to 

a great start in the New Year. When you 

stop in, peruse their exclusive hair care 

products from J Beverly Hills and Eufora. 

You can also schedule a soothing facial or 

spa pedicure. 

If you would like to start the year off 

with a fresh face, you can purchase one of 

Images’ permanent make-up packages. 

Located just east of the intersection 

at Grant and Craycroft, they are housed 

in a 1950s-style diner building with a 

striking silver roof. Next time you find 

yourself in the area, stop in and meet the 

friendly and gracious staff. Let Images 

pamper you this year. 

5520.296.7979 

Warm Your Senses at 

BLISS…the Salon 

Start your New Year with BLISS…the Salon’s 

complimentary $25 Gift Card towards your 

next service when you treat yourself to 

either a “Yonka” Warm Stone Facial or a 

Warming Raw Earth Spa Pedicure this month 

and through February. Just mention this 

promotion when booking your appointment. 

This offer is exclusive to all new clients. 

BLISS…the Salon features the highest 

quality of environmentally friendly products 

for your hair, skin, and nails. BLISS firmly 

believes in beauty products that make you 

beautiful inside and out! Their featured 

product for January is Phyto Phanere, a 

dietary supplement comprised of natural 

elements. Each daily dose provides all the 

nourishing vitamins, essential fatty acids, 

and antioxidants needed to promote 

healthy hair growth, strong nails, 

illuminated skin and fortifying lashes. Hair 

regains its density and shine, and you feel 

good too! This is just one of the amazing 

products BLISS…the Salon has to offer. 

Come see what they can do for you! 

520.690.9000 



Indigenous Citrus Treatments 

at Alvadora Spa 

The Alvadora Spa at Royal Palms Resort and Spa, managed by 

Destination Hotels & Resorts, has developed a menu of citrus-based 

services that is unexpectedly indigenous to the Phoenix area and 

offers a very different “sense of place” from the typical desertinspired 

treatments. 

In 1929, the original Royal Palms was built on 65 acres in 

the middle of a citrus grove at the base of Camelback Mountain. 

Today, many of the original trees are peppered throughout the 

grounds and around the Alvadora Spa. Further, in years past, 

citrus was one of four key drivers of the Phoenix economy. 

At a resort synonymous with romance, the Alvadora Spa’s 

menu of signature treatments featuring the fragrant orange 

blossom scent is quite fitting. The orange blossom scent comes 

from neroli, the fragrant bitter orange blossom which produces 

one of the most cherished and expensive oils in the botanical 

kingdom. 

Alvadora was specifically designed to provide a selection of 

treatments for couples in the spa’s Acqua Dolce suite. Featuring 

two heated stone tables with overhead rain showers, the suite 

opens to a private outdoor patio with a fireplace and waterfall 

shower. A therapeutic herbal tub and open views of the garden 

highlight the adjoining Acqua Giardino room. 

At the heart of the romantic treatments are the Acqua 

Dolce Rituals, the newest of which is the Citrus Ritual, 90 

minute of shared luxury starting at $200. The ritual begins in 

the Acqua Dolce with an exfoliating body therapy on duo heated 

stone tables while water gently cascades from above. The 

outdoor eight-foot waterfall shower provides a final rinse. The 

Ritual continues in the Acqua Giardino, a water garden with an 

herbal whirlpool bath which provides a relaxing soak with citrus 

flower essences while overlooking the garden with its romantic 

fireplace, and then comes a gentle massage with a hydrating 

honey and orange blossom lotion. While relaxing in a warm 

towel wrap, guests receive a delicious scalp and shoulder 

massage with a neroli aromatherapy oil designed to calm and 

rejuvenate. At the conclusion, the therapist finishes with warm 

compresses for the hands and feet. 

Escape to Alvadora today to experience relaxing and 

rejuvenating spa services. 

602.977.6400 | www.royalpalmsresortandspa.com 

MindWorks Studio: The Fitness 

Center for Your Brain 

“Keeping fit” has a whole new meaning for those over the age of 

55. Staying mentally sharp is part of overall health. Most of us 

have figured out ways to prolong the health of the body; now we 

need to prolong the health of the mind, too. People over the age 

of 65 today have a 50/50 chance of eventually developing some 

form of dementia. 

Conventional wisdom says that the brain cannot change 

after childhood except to slow down. Don’t believe it! Recent 

research into the science of neuroplasticity shows that it is not 

only possible to halt cognitive decline, but to actually reverse it. 

Enter MindWorks Studio LLC...MindWorks Studio offers the 

Posit Science “Brain Fitness Program Classic” which is proven to 

speed up brain processing, improve memory, and build self 

confidence. Another program, “Insight” speeds up visual 

processing in the brain to help older drivers stay safe and 

independent longer. The Brain Fitness Program is like working 

out at a gym, except the exercises build your mental abilities 

instead of your muscles! MindWorks Studio will have a free 

seminar on Brain Fitness on Jan. 14. Call for reservations. 

520.762.7642 

In Need of a Distinct Hair Style? 

Go to Vasilé! 

European Hair by Vasilé—the expertly done, precision haircuts in this 

progressive hair design provide high fashion in styling with easy to 

care for simplicity and fashion. 

Welcome to European Hair by Vasilé. Welcome to the world of color. 

Today you are ready to change, play with your look, blend your hair 

color, and choose a brand new way to look your best. 

The words ‘blond’ or ‘brown,’ ‘gold’ or ‘red,’ are not precise 

enough. The salon picks the color you like, or the shades and the 

highlights. European trained technicians at the salon know exactly 

what kind of process will work best for you. European Hair by Vasilé 

knows how to create a more special, exciting final look. 

Highlights for the stage, they are like a spotlight in love with 

hair. They enhance the shine in a very subtle way and chase the 

ordinary away, while emphasizing the deep beauty of the color. 

Wonderful on fine hair to add 

volume, they will also work 

dramatically on heavier hair. 

European Hair by Vasilé 

is located at 6923 E. 

Broadway Blvd. Stop by today 

and enjoy receiving a fresh, 

new hair cut and style, and in 

a relaxing, welcoming, and 

rejuvenating atmosphere! 

520.298.4247 | 

www.emol.org/vasile 


BODY... 

New Year, New You! 

Hair & Skin Studio has always strived to be 

a leading source of quality hair, skin, and 

nail services in the community. To achieve 

this goal, they believe strongly in constantly 

continuing their education on the latest 

style trends, and the best products to 

maintain your look at home. 

This month, Roy Valenzuela, (owner, 

Redken Educator) and Paul Sanchez (Level 3 

Designer, Skincare Specialist), will be 

attending the 2009 Redken Symposium in Las 

Vegas Jan. 18-20. This is a unique, exciting, 

and award-winning educational event where 

they will attend innovative education classes 

focusing on the latest trends in color, cutting, 

and finishing. When they come home, they are 

not only looking forward to sharing what 

they’ve learned with the rest of the Hair & Skin 

Studio team of designers, but also to share 

with you and give you your new look for the 

new year with a modern edge. 

Hair & Skin Studio would like to invite 

you to schedule an appointment today and 

step out in 2009 with a brand new you! Hair 

& Skin Studio is located on 7225 N. Oracle 

Rd., Suite 108, on the Northwest corner of 

Oracle and Ina Roads. 

520.297.8292 

Come One, Come All 

to Hairspraz 

Owners Debbie Huggins and Annabelle 

Martinez are pleased to announce their 

full-service salon, Hairspraz, located at 

9425 E. Golf Links Rd. 

Housed in a newly remodeled space, 

“from the ceiling tiles to the floor,” says 

Martinez, Hairspraz will take care of all your 

beautifying needs. The salon offers patrons 

an array of services, including waxing, 

nails, and hair care such as cuts, coloring, 

highlights, perms, and styling. 

Surrounded by a serene atmosphere, 

one will find not only great service from 

the owners and stylists, Erika Rojas and 

Ginnie Welsh, but an overall pampering 

experience encompassed with laughter 

and conversation. 

Stop by Hairspraz’s open house, Jan. 

18, to get a glimpse of what this full-service 

salon has to offer. You won’t be disappointed! 

520.290.8112 


THINK 

OUTSIDE 

THE BOX 

BY LORI CARROLL, ASID/IIDA, AND RENEE ROBINS 

LORI CARROLL & ASSOCIATES 

Reminiscent of simpler times, the heartwarming appeal of 

entertaining at home has been fondly revived in recent years. As part 

of that resurgence, high on the priority list for homeowners when 

purchasing or remodeling is allocating for beautiful guest 

accommodations. Sprawling floor-plans sometimes allow few intimate 

spaces for company to retreat, so assuring a residence will be inviting 

to any generation of guest, interior designers tirelessly search for 

products that bring a welcoming atmosphere to those shared areas. 

One room that merits scrupulous attention to detail is the 

powder room. This small but essential space is possibly the 

single most utilized room by visitors to a home. First impressions 

count, and since this area is typically situated near the front 

entrance, it should reflect the style of the surroundings while 

ultimately generating an impact of its own. Given that powder 

rooms are undersized and require considerably less material, 

budgets can be adjusted to allow for more expensive choices. 

Color is one of the first considerations when designing a 

powder room. Because this is an intimate space intended mainly 

for guests, it needs to be pleasing to anyone, yet memorable. 

The effect that color has in the room is everywhere, from 

fixtures to accessories. A general misconception is every small 

space requires lighter shades to invoke the illusion of 

spaciousness. Too many colors in an enclosed area can be 

confusing to the eye though, actually making the space appear 

more confining. In powder rooms however, embracing the size 

and taking risks can make all the difference when trying to 

achieve that “wow” factor. Lighter, softer hues from sage to 

biscuit offer a sense of quietude. Darker, bolder colors like 


chocolate or sapphire can be used in a powder room to add 

richness and vibrancy. Skillfully blending light with dark, bold 

with soft can definitely create definition, leaving a powder room 

all visitors will remember. 

Natural stone has become a principal element in every area of 

residential design. Tile design in itself can be artistic, leaving guests 

amazed by the originality. Whether granite, limestone, travertine, or 

countless other variations of quarried products, when used in a 

powder room, combinations of these materials bring tone, texture, 

and a sense of bravado to a compact space. With more and more 

people visiting exclusive resorts around the country, many want to 

re-create that spa like atmosphere at home. The neutral earth tones 

and inherent ruggedness of stone can offer that peaceful balance. 

Timeless and sustainable, stone products provide the perfect surface 

for floors, countertops, and walls. An endless selection of pure 

materials, cut in varying sizes and expertly installed can create a 

memorable powder room that is appealing to any guest. 

Concrete is another design medium that is rising in popularity 

and works especially well in a powder room setting because of its 

versatility. No longer just cold grey “cement,” concrete has become 

an extremely adaptable material that can be used on both 

countertops and floors to enhance the surroundings. Bringing 

unique dimension to a room, concrete can be personalized to 

complement any style from contemporary to rustic. Concrete can 

be stained, colored, or even stamped with distinct patterns, leaving 

company to ponder “how can I do this in my powder room!” 

When looking for sink bases, discovering or designing 

pieces that are out of the ordinary can be pivotal to a successful 

design. In the limited space of a guest powder room, the vanity 

area typically becomes the focal point. Utilizing everything from 

an elegant occasional table to a treasured antique cabinet, these 

singular entities can have tremendous impact. Custom made 

creations become conceptual expressions of a homeowner’s 

individuality and reflect the discriminating level of detail that will 

personify this very public venue. 

Essential bathroom fixtures can either stand out against the 

design already established in the powder room or merely be a 

neutral element that won’t detract from more ostentatious details. 

Manufacturers are now marketing an impressive collection of sinks 

that will appeal to the most discriminating taste. Vessel sinks 

mounted above counter height are a prevalent trend and often 

become “functional art” in a powder room. From elegant 

hand-blown glass to minimalistic white ceramic, sinks can be more 

about beauty than function and heighten the appeal of any décor. 

Free-form or conventional, vessel or self-rimming, bathroom sinks 

help to define a powder room. Plumbing choices take on special 

significance when serving as accents to such unique features. 

Simple wall mount faucets, in an array of contemporary finishes 

are minimally designed for maximum effect. 

Effectively illuminating a powder room can dramatically change 

the atmosphere and dynamics of these small spaces. Instead of a 

single overhead fixture in the middle of the room, recessed ceiling 

lights and sophisticated accent fixtures cast an inviting glow across 

the striking materials that have become the foundation of the room. 

The low profile of inset lighting, cleverly positioned in a wall, is 

visually appealing and perfectly suited for a confined area. A novel 

idea that adds subtle emphasis to an already obvious focal point is 

placing rope lighting behind the mirror, evoking a sort of theatrical 

drama. Tiny, sparkling LED lights become a vision of innovation 

when used as part of an extraordinary wall treatment. 

Mirrors are a quintessential necessity in a powder room. A 

mirrors reflective quality also maximizes the effects of the lighting. 

Whether from artificial or natural light, the reflection provides an 

innate feeling of openness, making the room seem much larger. Like 

a fine piece of art, a powder room mirror can make a statement in the 

room. Choosing a frame that harmonizes rather than overshadows 

ensures this feature will blend flawlessly with other elements. 

Finally, guests love to be pampered. Accessorizing a powder 

room affords the opportunity to add thoughtful finishing touches 

they will remember. Since space is limited, making the most of each 

embellishment is essential. Instead of conspicuous towel bars and 

old-fashioned tissue holders, sleek hooks and stylish tissue holders 

are a more elegant choice. Hand towels are basic, fluffy hand towels 

are a luxurious indulgence. Adding a few flickering, fragranced 

candles create the ideal visual ambiance while pleasantly scenting 

the surroundings, leaving guests with one more lasting impression. 

Lori Carroll’s passion for design is what inspires her to continually produce 

outstanding projects. The infinite details involved for each client are 

meticulously overseen to assure the greatest satisfaction. Her ability to 

transform ordinary spaces in to extraordinary environments is the key to 

her success. As the recipient of the 2008 American Society of Interior 

Designers-AZ South Chapter Design Excellence “Best of Show” honor, Lori 

remains one of the areas leading designers.

YOU CAN BET ON IT! 

The All-Inclusive Casino Getaway is Now a Lot Closer to Home 

While Arizona’s casinos have long promised a Las Vegas-like 

experience “only closer,” the vast majority of the Grand Canyon 

State’s gaming opportunities have been limited to Class 2 games 

such as slots, automated poker, and other bingo-like gambling. 

A change in local laws ushered a new era of Indian Gaming 

about a decade ago, bringing with it true Entertainment Era in 

Arizona casinos—gaming floors expanded, payouts increased, 

and (gasp!) actual playing cards started to appear in blackjack 

and poker tables across the state. 

The result has been more than just a Las Vegas style gambling 

experience in the Valley of the Sun and the Old Pueblo. Today, 

Indian Gaming in Arizona is truly a Las Vegas experience...complete 

with world class dining, resort-style accommodations, and other 

entertainment opportunities that extend far beyond the casino floor. 

The state’s latest pair of gaming establishments—both 

re-imagined properties of Gila River Casinos—are quite possibly the 

most impressive, elevating the Arizona casino experience even higher 

above its historical roots. The newly debuted Lone Butte Casino and the 

soon-to-debut Wild Horse Pass casinos are turning the local gaming 

community on its ear with some of the state’s best restaurants, 

unmatched live entertainment, and of course, gambling at its best. 

Here is a just a sampling of what you can expect at these 

entertainment capitals—whether you’re a Phoenician looking to travel 

across town for a widely new experience, or an out-of-towner, Lone 

Butte and Wild Horse Pass offer the state’s premier gaming experience. 

Located about a mile east of the original Lone Butte Casino on 

Kyrene and the Loop 202 in Chandler, the new Lone Butte Casino 

never closes and features more than 120,000 square feet of gaming 

and entertainment opportunities, including 850 new machines, 24 

Las Vegas-style blackjack and Pai Gow tables, a state-of-the-art 

750-seat Bingo Hall, and other gambling opportunities. 

If you’re looking for a little more exclusivity, Lone Butte 

Casino delivers as one of Arizona’s first casinos to feature a 

large, comfortable, and fully-equipped area for players wishing 

to play high-stakes slots and table games. This private and 

spacious area features 51 slot machines ($1 and up) and four 

tables ($25 and up). 

While the gaming is hot, it’s the extra amenities and 

entertainment opportunities that give Lone Butte its ultra-luxe 

look and feel. 


The Verona Chophouse 

Verona is modeled after the romantic Northern Italian town and 

manages to capture the unique beauty and flavor of the town 

that for hundreds of years has been known both as the home of 

Romeo and Juliet, as well as a key culinary capital of Italy. 

Easily one of Phoenix’s hottest new fine-dining destinations, 

at the Chophouse the freshest ingredients, myriad flavors, and 

Old World traditions of Italy are reborn in the Valley of the Sun. 

The menu includes an unrivaled selection of hand-selected 

steaks and chops, and an extensive wine collection complements 

even the most particular tastes. 

At Verona Chophouse, all the menu items are new but there 

are some early favorites that already have dedicated fans around 

the Valley. Start with the Mussles del Mare with fresh shallots, 

tomatoes, white wine, and lemon, or jump head-first into a 

traditional dish such as Veal Piccata or Verona Alfredo—the 

chef’s personal take on the garlic cream sauce that includes 

pancetta, hand-chopped parsley, and fresh basil. 

But no trip to Verona would be complete without a sampling 

of the restaurant’s dry-aged chops and steaks. The Porterhouse 

for Two is dry-aged and accented with rosemary, while the Vewal 

Chop comes draped in apple smoked bacon and accompanied 

with Madeira poached garlic. 

The Verona Chophouse is open for lunch from 11 A.M. to 3 

P.M. and for dinner from 4 to 11 P.M. Sunday brunch is from 11 

A.M. to 3 P.M., and reservations are encouraged. 

The Cascades Lounge 

Easily one of the most uniquely designed new clubs in Arizona, 

the Cascades has the look and feel of an ultra-exclusive 

Las Vegas club—without the drive! Patrons are enveloped in 

floor-to-ceiling, waterfall-like fountains and other unique 

features that create a hip, cool atmosphere. Located just off the 

casino floor, the lounge has a full-service bar with a bevy of 

unique cocktails and drink specials. The Cascades also hosts a 

variety of live, local, and regiona entertainment…check out 

www.WinGilaRiver.com for upcoming shows. 

But Lone Butte is not the only new Gila River establishment 

breaking traditional Indian Gaming conventions in Arizona. The 

community’s newest development—the re-imagined Wild Horse 

Pass Resort and Casino—debuts in just a few weeks, and like 

Lone Butte, adds new dimensions to the casino-going experience 

that until now have been available only in Las Vegas. 

“The new Wild Horse Pass Casino will set the standard for 

casinos in Arizona,” says Gila River Indian Community. “It will be 

the most complete, state-of-the-art, casino resort in the state.” 

The key word is resort, as Wild Horse Pass has 

been redesigned from the ground up to be a complete 

entertainment destination with luxury hotel, unmatched array of 

new restaurants, live entertainment, and even meeting and 

special events spaces. 

The new Wild Horse Pass is located off I-10 on Wild Horse 

Pass Boulevard (exit 162), a bit closer to the freeway than the 

original WHP. With a 200,000-square-foot gaming floor, the 

casino features a new high limit gaming area, more than 70 

table games, and over 1,000 slots. 

But like Lone Butte, it is the attractive non-gaming amenities 

that are expected to be as big a draw as the casino itself.

Wild Horse Pass Hotel 

The 241-room hotel includes 39 luxury suites, a 12,000-squarefoot 

meeting space, and the 1,400-seat Showroom for big-name 

live entertainment. A short distance away, revelers will still have 

access to the Aji Spa at the Wild Horse Pass Sheraton, featuring 

Ho’Dai stone massage, Watsu pool treatments, and other oneof-a-kind 

relaxation and rejuvenation opportunities. There’s also 

world class golf at one of two courses—Devil’s Claw and Cattail. 

Both were developed by Gary Panks to be beautifully unique 

challenges to golfers of all skill levels. 

Relocating the current facility closer to the I-10 and adding 

luxury hotel accommodations will offer travelers, as well as local 

patrons, easy access to the best gaming venue in Arizona. 

Rivaling other hotel/casino properties in the state, the 10-story 

hotel will offer the winning combination of the latest in casino 

entertainment and the comfort of deluxe lodgings. At the bigger 

and better casino, you can enjoy the best in slots, poker, and 

blackjack, and satisfy your hunger at a variety of eateries that 

will include Don Shula’s American Steak House, Ling & Louie’s 

Asian Bar and Grill (as well as Ling & Louie’s Express), Café 247, 

Fatburger, Boar’s Head Delicatessen, Famous Famiglia, Tamales, 

Starbucks and Dreyer’s Ice Cream. 

The new Wild Horse Pass Casino is slated to open in 

February. For more information, visit www.WinGilaRiver.com. 

So whether you’re looking for good gambling or the Vegasstyle 

experience complete with live entertainment, world class 

culinary delights, and the hottest nightclubs; for your next trip, 

skip Vegas and rediscover Arizona’s own excitement!

CASINOS 

AROUND THE STATE 

Whether you’re looking for the full-fledged Las Vegas experience or simply a good game of 

Blackjack that’s close to home, here’s your comprehensive list of casinos in and around the state. 

Apache Gold Casino 

Highway 70 & San Carlos Avenue, San Carlos 

800.272.2438 

www.apachegoldcasinoresort.com 

Cliff Castle Casino 

555 Middle Verde Road, Camp Verde 

800.381.7568 

www.cliffcastlecasino.net 

Hon-Dah Resort-Casino 

777 Highway 260, Pinetop 

800.929.8744 

www.hon-dah.com 

BlueWater Resort & Casino 

11300 Resort Drive, Parker 

888.243.3360 

www.bluewaterfun.com 

Cocopah Casino 

15318 S. Avenue B, Somerton 

800.237.5687 

www.cocopah-casino.com 

Lone Butte Casino 

1077 S. Kyrene Rd., Chandler 

800.946.4452 

www.wingilariver.com 

Bucky’s Casino/Yavapai Casino 

1500 E. State Route 69, Prescott 

800.756.8744 

www.buckyscasino.com 

Desert Diamond Casino I 

7350 S. Nogales Highway, Tucson 

866.332.9467 

www.desertdiamondcasino.com 

Mazatzal Hotel & Casino 

Highway 87, Mile Market 251, Payson 

800.777.7529 

www.777play.com 

Casino Arizona at Salt River 

524 N. 92nd Street, Scottsdale 

480.850.7777 

www.casinoaz.com 

Desert Diamond Casino II 

1100 W. Pima Mine Road, Sahuarita 

866.332.9467 


Paradise Casinos 

450 Quechan Drive, Fort Yuma 

888.777.4946 

www.paradise-casinos.com 

Casino Arizona at Talking Stick 

9700 E. Indian Bend Road, Scottsdale 

480.850.7777 


Casino of the Sun 

7474 S. Camino del Oeste, Tucson 

800.344.9435 

www.casinosun.com 

Casino del Sol 

5655 W. Valencia Road, Tucson 

800.344.9435 

www.casinodelsol.com 

Fort McDowell Casino 

10424 N. Fort McDowell Road, Fort McDowell 

800.843.3678 

www.fortmcdowellcasino.com 

Golden Ha:san Casino 

Highway 86, Milepost 55, Why 

866.332.9467 


Harrah’s Ak-Chin Casino 

15406 Maricopa Road, Maricopa 

480.802.5000 

www.harrahsakchin.com 

Spirit Mountain Casino 

8555 Highway 95, Mohave Valley 

928.346.2000 

Wild Horse Pass Casino 

5550 W. Wild Horse Pass, Chandler 

800.946.4452 


Vee Quiva Casino 

6443 N. Komatke Drive, Laveen 

800.946.4452 



BETTER & CLOSER 

T H A N V E G A S 

While it’s true that The Las Vegas Strip likely has the world’s most decadent array of 

entertainment opportunities in the smallest surface area on the planet, there are some things that 

even Sin City casinos can’t offer patrons that Arizona’s casino gaming establishments can. Below 

is the Arizona Gourmet Living list of the best non-traditional sites and entertainment to experience 

at area casinos—there’s no need to thank us for saving you the long drive to Las Vegas. 

BlueWater Resort & Casino | Parker 

Just about like all the casino destinations 

on this list, Blue Water doesn’t offer a 

large gambling floor. But what it lacks in 

space inside is more than made up for 

outside. As the name suggests, the 

stunning resort and casino sits nestled 

on the banks of the Colorado River just a 

few miles south of Parker Dam, and 

offers guest access to a private water 

park and Blue Water Marina. Throw in 

intimate dining at The River Willow and 

luxury suites for a long weekend of fun 

and you may never want to leave. 

www.bluewaterfun.com 

Casino Arizona | Phoenix 

Sure, much of what’s available at Casino 

Arizona can be found in Las Vegas; and bits 

and pieces of their entertainment lineup are 

replicated at other statewide casinos. But, 

Casino Arizona’s two locations in the Valley 

of Sun—like the Las Vegas Strip itself—offer 

the complete Vegas experience under one 

roof. Whether you’re looking for gambling 

tables as far as the eye can see, a Vegasstyle 

revue complete with impersonators, 

world-class dining, championship golf, 

superstar special performances (though the 

Don Rickles show this January is already 

sold-out), and other attractions, Casino 

Arizona has it all. And if anything is 

missing, you can be sure it will be included 

when the 100,000-square-foot Casino 

Arizona Resort and Spa makes its debut in 

Scottsdale in early 2010. 


A R I Z O N A C A S I N O S 


Mazatzal Hotel & Casino | Payson 

Mazatzal advertises its casino and resort 

with the tagline: It’s all about location; 

and while there are many places in 

Arizona that can draw in tourists with 

nothing more than their outdoor charm, 

Mazatzal bests the competition with 

world class gaming amid the scenic 

surroundings of Mogollon Rim. 

Inside, there are hundreds of slot 

machines, regular blackjack and poker 

tournaments, dining at Cedar Ridge, and 

more. Outside, there is some of the 

state’s best hiking and wildlife, sunsets 

over the rim, and crisp, cool air. Just 90 

miles north of the Phoenix Metro area, 

Mazatzal offers the best in exciting 

Vegas-style action balanced against 

relaxing, vacation-ready amenities and 

outdoor adventures. 

www.777play.com 

Hon-Dah Resort-Casino | Pinetop 

Like Mazatzal, Hon-Dah is a smaller 

casino than some of the metropolitan 

offerings, but it entices both with its 

charming and inviting atmosphere, as 

well as with attractions outside the 

casino walls. Though now is the time of 

year to embark because Hon-Dah is close 

to Arizona’s best winter sporting venues. 

Start your adventure on the casino 

floor with hundreds of automated and table 

games to choose from, then enjoy a 

sumptuous dinner at the Indian Pine 

Restaurant. Hon-Dah also has its own 

comedy club and regular concerts in its 

Timber Lounge. 

Once your gambling and indoor 

entertainment is complete, step outside and 

take a trip to Sunrise Ski Park. One of 

Arizona’s best ski locations, Sunrise is just 

minutes from the Hon-Dah Resort Casino 

and offers a challenging and fun vacation 

day for skiers of all abilities. Check out Hon- 

Dah’s Web site for resort packages and 

specials today. 

www.hon-dah.com 

So next time you’re looking to challenge your luck at a blackjack table or in front of a slot machine, remember 

that even if you’re looking for a full-fledged vacation with unparalleled entertainment opportunities, Arizona’s 

statewide casinos offer a whole lot more than Las Vegas...and it’s a whole lot closer too! 


BEST BETS 

ARTECNICA DESIGN WITH CONSCIENCE - NEW PROJECT 

An Artecnica Design with Conscience project, Witches’ Kitchen is a 

handcrafted kitchenware collection inspired by the witches and wizards of 

western lore. The extensive collection is a collaborative exercise in 

sustainable designcommissioned by Artecnica, designed by Tord Boontje, 

and handcrafted by artisan groups from three different South American 

countries. Witches’ Kitchen features black ceramic cookware handmolded 

by Colombian artisans, an assortment of wooden kitchen utensils handcarved 

by Guatemalan craftsmen, and kitchen couture for men and 

women hand-sewn by Brazil’s Coopa-Roca women’s cooperative. Each 

piece is hand-molded using traditional pottery techniques. Fresh leaves 

from the local area are pressed into the wet clay and burn during the 

piece’s firing, leaving fossil-like imprints in the ceramic. 

Suggested Retail Price: $240 

Artecnica, Inc. 

323.655.6551 | www.artecnicainc.com 

COLE RIVER COMPANY’S WINE RACK 

Cole River introduces their new 12-bottle bamboo wine rack. This 

wine rack is hand-constructed with 100 percent sustainable, 

carbonized bamboo. The rack would be at home in any decor. 

Designed by Molly Kinney for Cole River Co. 

Suggested Retail Price: $110 

Cole River Company 

612.435.0744 | www.coleriverco.com 

SANTA BARBARA DESIGN STUDIO’S WINE DECANTER 

Santa Barbara Design Studio introduces a new line of personal 

wine decanters that make a great companion to their popular 

Lolita wine glasses. The decanter also makes a great vase for 

your favorite flowers. The “Ostentatious” Wine Decanter is hand 

painted in China, holds 20 ounces and is individually gift boxed. 

Designed by Lolita, this decanter features a decorative wine 

charm complete with beading and feather details new to the 

Lolita January 2009 “Love My Wine” Collection. 

Suggested Retail Price: $25 - Wine Decanter, $25 - 15 oz. Wine Glass 

Santa Barbara Design Studio 

800.933.2529, x139 | www.sb-designstudio.com 



SEVEN SEAS VESUVIUS 

By Executive Chef Kate Wheat 

EnotecA Pizzeria Wine Bar | Tucson 

CHICKEN AND DUMPLINGS 

By Chef Albert Hall 

Acacia at St. Philip’s | Tucson 

4 shrimp 

4 mussels 

10 baby scallops 

1 cup calamari 

1 Tbsp garlic, crushed 

1 pinch red chili flakes to taste 

1 Tbsp olive oil 

1 cup marinara sauce 

1 

⁄2 cup red wine 

1 

⁄2 lemon, squeezed 

Spaghetti 


In a sauté pan heat on high heat with olive oil, add seafood and 

garlic. Turn over shrimp to cook on both sides. Deglaze with 

white wine and let the alcohol cook out. Add marinara sauce mix 

with seafood mix. Add red pepper flakes and lemon. Salt and 

pepper to taste. Cook until sauce is hot and serve over hot 

spaghetti. Serves 2. 

SAGE CHICKEN 

By Chef Eduardo Huerta 

Rio Café | Tucson 

4 chicken breasts, boneless and skinless 

4 Tbsp butter 

4 Tbsp olive oil 

2 shallots, chopped 

1 

⁄2 cup white wine 

4 Tbsp fresh sage, chopped 

1 1 ⁄2 cups heavy cream 


In a pan over medium-high heat, melt butter and olive oil. 

When hot, add chicken breast and season with salt and 

pepper. Cook about 5 minutes per side, just to sear and 

brown the breast. Remove chicken and lower the heat to 

simmer. Add shallots and sauté for about 2 minutes. Deglaze 

the pan with the white wine and add heavy cream. Reduce 

mixture to smooth consistency. Return the chicken to the pan 

and add sage, continue simmering until chicken is just done, 

about 7 to 10 minutes. Serves 4. 

1 3-pound chicken 

4 cups water 

2 cups chicken broth 

1 carrot, roughly chopped 

1 medium onion, cut into quarters 

1 stalk of celery, roughly chopped 

1 sprig of fresh thyme 

1 bay leaf 

1 tsp salt 

1 

⁄4 tsp freshly ground pepper 

For the dumplings 

2 cups all-purpose flour 

1 

⁄2 tsp baking soda 

1 

⁄2 tsp salt 

3 Tbsp shortening 

1 cup buttermilk 

Place the chicken in a large pot, and add the water, broth, carrot, 

onion, celery, thyme, bay leaf, and salt. Bring to a boil, cover and 

lower heat. Simmer for 60 to 70 minutes, or until tender and 

chicken is done. 

Remove chicken and allow it to cool enough to handle. Strain 

the cooking liquid and discard the carrot, onion, and celery. Let 

stock cool and skim off excess fat. Bone the chicken, discarding 

all skin, bones and cartilage, and tear meat into bite-size pieces. 

Set aside. You can do this part the day before, if you like. Just 

refrigerate the chicken in the stock. For the dumplings, combine 

the flour, baking soda and ½ tsp salt; cut in the shortening with 

a pastry blender or two knives until mixture is consistency of 

coarse meal. Add the buttermilk, stirring just until dry ingredients 

are moistened. Turn dough out onto a floured surface and knead 

4 or 5 times—no more. Bisquick makes a pretty good dumpling 

also; just follow the directions on the box. For drop dumplings, 

pat the dough down to a ¼-inch thickness, and pinch off 1-½ - 

inch pieces. For rolled dumplings, roll the dough to a ¼-inch 

thickness, and cut into strips, no larger than about 2x2 inches. 

(The dumplings will plump up when they are cooked). 

If you have prepared the chicken in advance and refrigerated 

it, return it and the broth to your big pot and bring it to a boil. Then, 

with a very large slotted spoon or ladle, dip the boned chicken out 

of the broth, cover it and keep it warm. With the chicken broth at a 

low rolling boil, drop in the dumplings, one or two at a time, and 

reduce the heat to medium. Stir from time to time to make sure 

dumplings do not stick together. Cook dumplings 10 minutes. The 

flour in the dumplings will thicken the broth, and it is not necessary 

to thicken it further. Return the boned chicken to the mixture and 

simmer until heated through. Add salt as needed and the freshly 

ground black pepper, remove from heat. Serves 4. 

Note: If you are cooking a whole chicken, remove as much of 

the skin as possible to avoid a lot of fat. Also, unless you use a 

really deep, narrow pot, the chicken isn’t likely to be covered by 

the cooking liquid. So turn your chicken upside-down; that is, cook 

it with the breast side down, to prevent drying. Dumpling dough is 

very similar to biscuit dough and, like biscuit dough, the less it is 

handled, the lighter and more tender the result. 



GINGER PORK 

By Chef/Owner Sook Strub 

Ichiban Japanese Restaurant & Sushi Bar | Tucson 

BLACK BEAN SOUP 

By Chef Andy Breed 

Pastiche Modern Eatery | Tucson 

14 ounces pork 

1 Tbsp ginger 

3 Tbsp soy sauce 

3 Tbsp sake 

3 Tbsp mirin 

1 

⁄2 of a lemon 

1 

⁄2 of orange 

1 

⁄2 of an apple 

1 

⁄2 of a yellow onion 

Asian vegetables 

Cook pork at a teppan table. Blend ginger, soy sauce, sake, 

mirin, lemon, orange, apple, and yellow onion together; this will 

make a sauce. Mix blended sauce with the pork to sauté it. Serve 

with a side of Asian vegetables. Serves 1 to 2. 

OVEN ROASTED PORK LOIN 

By Chef Donna Nordin 

Terra Cotta | Tucson 

3 pounds pork loin 

1 

⁄2 pound fresh spinach 

1 

⁄4 cup roasted garlic 

1 

⁄2 cup golden raisin 

1 

⁄2 cup Pancetta, diced small and rendered 

1 

⁄2 cup roasted tomato 


Mix all ingredients together except pork loin. Butterfly pork loin out 

to where it’s flat on cutting board and then pack stuffing onto loin 

leaving an inch of clearance on the top and bottom of loin. Tightly 

start to roll loin back together starting from the bottom, once back 

together truss with butchers twine. Rub with olive oil and season 

with salt and pepper. Then sear all sides of loin until golden brown. 

Place on oven rack and bake for 25 minutes at 350 degrees. When 

out of the oven, allow pork to set for 5 to 10 minutes. Serves 6. 

3 Tbsp vegetable oil 

1 cup onion, diced 

1 cup green bell pepper, diced 

1 cup celery, diced 

1 Tbsp garlic, minced 

2 tomatoes, diced 

2 cups dried black beans, cooked (or 4 cans of black beans with juice) 

6 cups water 

2 cups tomato juice 

1 bunch fresh cilantro 

2 Tbsp ground cumin 

Sour cream 


Sweat the onions, green peppers, celery, garlic, and cumin in a 

soup pot. Add tomatoes, tomato juice, and water. Puree half of 

the beans and add to the soup with the rest of the whole beans. 

Add chopped cilantro. Cook for ½ to 1 hour. Salt and 

pepper to taste. Garnish with sour cream and fresh whole 

cilantro leaves. Serves 4. 

BLACK COD CEVICHE WITH CUCUMBER CHILTEPIN SALSA 

By Executive Chef Ryan Littman 

JW Marriott Starr Pass Resort | Tucson 

Juice of 5 key limes 

Juice of 2 oranges 

1 

⁄2 cup red onion, sliced 

3 cloves garlic, sliced 

6 small cilantro sprigs 

1 pound Black Cod fillet, sliced thin 

For Salsa 

1 European cucumber, peeled, seeded, and diced 

1 juicy tomato, seeded and diced 

1 

⁄2 cup papaya, diced 

1 

⁄2 cup avocado, diced 

COWBOY BEANS (LARGE BATCH) 

By Owner Shaun Herrington 

Chad’s Steakhouse | Tucson 

24 cups pinto beans, washed 

1 

⁄2 gallon prepared Au Jus 

12-ounce can green chiles 

1 

⁄4 cup chili powder 

1 

⁄3 cup salt 

1 

⁄4 cup garlic powder 

1 

⁄4 cup pepper 

1 

⁄2 tsp Cajun seasoning 

Add ingredients in large bucket, combining with approximately 

4 gallons water. Bring to a boil, stirring often. Reduce heat by 

half and cook until tender (approximately 3 hours). Add water 

during cooking if necessary. Perfect for serving at a large family 

gathering or barbecue. Serves 15 to 20. 

1 seeded jalapeño brunoise 

2 Tbsp cilantro, rough chopped 

1 Tbsp red onion, diced 

6 chiltepins, each crushed 

2 Tbsp white balsamic 

1 Tbsp agave nectar 

Kosher salt to taste 

Combine first five ingredients and sliced fish in non-reactive 

bowl. Cover and refrigerate for 3 hours. For salsa, gently 

combine all ingredients in non reactive bowl and refrigerate 

for 30 minutes. Next, drain off excess liquid from fish and 

gently mix with salsa. Serve in chilled margarita glass or 

Totopo. Serves 6 to 8. 



TAMALES DE ELOTE (GREEN CORN TAMALES) 

By Chef Carlotta Flores 

El Charro Café | Tucson 

STEAMED CHILEAN SEA BASS IN SAKE AND SOY 

By Executive Chef Allen Yap 

Neo of Melaka | Tucson 

5 dozen ears fresh white (green) corn 

2 ½ pounds vegetable shortening 

2 Tbsp salt 

2 Tbsp sugar 

2 pounds longhorn or Mexican cheese, shredded 

4 cups fresh Anaheim chiles, roasted and chopped 

To remove husks from corn, cut 2 or 3 inches from the top, enough 

to barely cut off the tip of the cob and the corn silk; cut off the base 

of the cob to reach the kernel area. Slip off husks, rinse, drain, and 

set aside. Scrape the kernels from the cob with a knife, an electric 

knife or special tool for this purpose sold in some cookware shops. Be 

careful not to cut into the cob. Grind the corn in a blender or meat 

grinder (or, if possible, take the kernels to the tortilla factory and 

have them ground). Immediately after grinding the kernels, use an 

electric mixer to whip the vegetable shortening and salt, in batches, 

until fluffy. Combine beaten shortening mixture and ground corn to 

form green corn masa. In another large bowl, combine salt, sugar, 

cheddar cheese, cottage cheese, and chiles. To make the tamales, 

the masa should be thick. Select the biggest husks for the tamales. 

Place 2 Tbsp of masa in the center of one husk. Now place a 

tablespoonful of the cheese-and-chile mixture in the center of the 

masa. Fold the left edge of the corn husk over to the right edge of 

the filling. Fold the right edge over the left. Fold up the bottom third 

of the husk and turn the tamal over to keep it intact. Place open end 

up in a pan. Repeat until the fillings are used up. Refrigerate or freeze 

to congeal, then wrap. Steam and serve with salsa of your choice. 

Serves 24. 

Tamal Tips 

Never cook tamales in an aluminum pot. Aluminum will give 

tamales an unpleasant taste. Also, do not put aluminum foil next 

to tamales when steaming. Instead, if necessary, place white 

freezer paper over tamales, then a layer of foil to make a tight 

seal on the steamer. Green corn tamales should be made the 

same day the corn is ground or milled. Fresh, sweet corn is 

delicate and spoils quickly. Freezing tamales is not recommended. 

FLAN DE CALABAZA 

By Executive Chef/Owner Maria Jose Mazon 

Papagayo Mexican Restaurant | Tucson 

10 ounces fillet of fresh Chilean sea bass 

3 ounces premium sake 


1 ounce Chinese rock sugar (substitute with 2 tsp granulated sugar) 

2 tsp pure sesame oil 

1 cup ginger, julienne 

1 

⁄2 cup cilantro 

1 

⁄4 cup scallions, julienne 

Crisp Ginger Julienne (garnish) 

Fry 1 3 ⁄4 cups of ginger (julienne) in 2 cups of hot oil until crisp and 

golden brown. Strain crisp ginger and place on paper towel to cool. 

Preparation 

Place Chilean sea bass in a steamer. Add 1 ⁄4 cup ginger (julienne) 

and Chinese rock sugar. Pour sake, soy sauce, and sesame oil over 

fish. Steam for 10 minutes, or until the fish is fully cooked. Garnish 

with scallions, crisp ginger julienne, and cilantro. Serves 1. 

WA-FU TUNA STEAK 

By Chef/Owner Shoichi Seki 

Sushi King | Tucson 

For Ahi 

8 ounces Ahi tuna 

3 Tbsp ground daikon radish 

4 strips scallion, chopped 

1 tsp black pepper 

For Sauce 

1 

⁄2 cup bonito broth 


4 Tbsp vinegar 

Sprinkle black pepper on the Ahi tuna then cook to rare on a grill 

or pan. Slice Ahi to bite sizes. Put ground daikon and chopped 

scallion over the Ahi. Mix ingredients for sauce and serve over 

Ahi. Serves 1 to 2. 

3 eggs 

1 can sweet condensed milk 

1 can evaporated milk 

1 can pumpkin filling 

1 tsp vanilla 

1 tsp cinnamon 

1 

⁄3 cup sugar 

Chocolate shavings to taste 

In a flan container, pour in the sugar and melt. Even out the sugar 

throughout the pan. Place the rest of the ingredients in a blender, mix, 

and pour into the container with the sugar. Place container in the oven 

in a water bath for 30 minutes (or in a pressure cooker in a water bath 

for about 25 minutes). When done, let cool. Then flip the flan onto a 

plate and garnish with chocolate shavings. Provecho! Serves 8. 


C4 ARIZONA GOURMET LIVING FALL 2008

Winter 2009 - Oser Communications Group

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