http://www.rugdecor.com

2 Arizona Gourmet Living • Spring 2011

Plaza Escondidaf u n • f o o d • s h o p p i n g

DOWNTOWN REVIVAL

YOUR PERFECT PARTY SPACEDowntown Tucson offers unique and charming spots to host your next celebration.

PRIME DESTINATION FOR A GREAT STEAK

ON THE VINEAll about Zinfandel from wine expert Jeanne Christie.

THE ART OF GLASSTucson Glass Festival

A PEEK INTO POTTERY

BRINGING THE PAST BACK TO LIFECovington Fine Art

GROW YOUR OWN CULINARY HERBS

SPRING SPRUCE UPTips on how to organize and enhance your home.

BEAUTY FROM THE INSIDE OUT

From the Editor

Events Calendar

Great Recipes of Arizona

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food & wine

the finer things

contents

at home

body beautiful

escape ‘n explore

in every issue

SOUTHWESTERN SPLENDOR

STAYCATION DESTINATIONS

Arizona Gourmet Living • Spring 2011 3

Spring • 2011

4 Arizona Gourmet Living • Spring 2011

from the editor

It’s spring again—or is it? We’ve gone from below freezing to the 90s, then back to coolnights and not-so-spring temps with highs only in the chilly 70s. Nevertheless, strangetemperature ranges notwithstanding, spring temps will arrive in the Old Pueblo withinthe next weeks, and the desert sun will certainly cause the mercury to rise to three digits.While you’re sitting with a cool drink, peruse our articles on sprucing up for spring, thedowntown revival and where to find truly authentic Native American pottery. Also inthis issue are articles about the first, and hopefully annual, Glass Arts Festival. We pointyou towards several fine art galleries as well.

In our food and wine department don’t miss Jeanne Christie’s On the Vine articleabout Zinfandel. Once you’ve learned about Zinfandel, be sure and check out theinformation regarding Tucson’s wonderful party venues and catering options.

Keep your body beautiful at any of the wonderful spas, beauty salons andboutiques in town while learning how the beauty industry is changing and the wayyou will benefit from those changes.

Keep cool as the temperatures do their Tucson Spring/Summer thing and we’ll be back in the Fall with more info about food, fun, travel, beauty and art. See you then!

Karrie Welborn, Senior Editorazgl@oser.com

From theEditor LEE M. OSER JR.

Editor In Chief

LORRIE BAUMANN

Editorial Director

KARRIE WELBORN

Senior Editor

ROCELLE ARAGON

DANIELLE D’ADAMO

BRANDON DERROW

PAIGE PODBELSEK

Associate Editors

JEANNE CHRISTIE

Wine Editor

VALERIE WILSON

Art Director

YASMINE BROWN

Graphic Designer

SELENE PINUELAS

Traffic Manager

CARRIE BUI

JUSTYN DILLINGHAM

Contributors

MARTÍN EZRRÉ

Advertising Sales Director

ENRICO CECCHI

European Advertising Sales

KIM FORRESTER

Administrative Manager

TARA NEAL

Circulation Manager

Arizona Gourmet Living is published four times a year by Oser Communications Group

©Copyright 2011. All rights reserved.

Executive and editorial offices located at: 1877 N. Kolb Road, Tucson, AZ 85715

T 520.721.1300, F 520.721.6300www.oser.com

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food & wine

revivalDOWNTOWNBy Brandon Derrow

downtown. The aesthetic here is urban lounge mixed with historicbrick and mortar. The fare is modern American with Old Worldinfluences, with entrees ranging from Pot au Feu with brisket toroast trout with fried oysters. Lunch options are available daily, asare signature cocktails like the Moscow Mule and theDOWNTOWN Negroni. http://downtownkitchen.com • 520.623.7700

V Fine Thai Dining is set to take over a space on North Stonepreviously occupied by a taco restaurant. Creator and owner VilaDestanii Jarrell plans to expand from her original Tucson spot:the mostly well-kept secret Vila Thai, tucked in a nondescriptupstairs space in Main Gate Square. Jarrell, a self-proclaimed‘cosmopolitan Thai,’ said the downtown space will allow her tooffer a widened variety of traditional Thai plates. The move isessential for Jarrell and fortunate for downtown, which is missinga Thai option. Jarrell’s original spot will remain and will changeto Vila Express. www.vilathai.com • 520.393.3489

Borderlands Brewing is aimed at Southwest beer domination, butis starting with a warehouse spot in the Arts District. Thewarehouse was once owned by Borderlands Brewing co-creatorMyles Stone’s great, great uncle. Stone and his partner inBorderlands, Mike Mallozzi, aim to keep the historic warehouselook, which it shares with Dinnerware Artspace. Stone, a medicalstudent at the University of Arizona, and Mallozi, an experiencedbrewmaster who earned a Ph.D in microbiology and immunology,started making beer a year and a half ago in Stone’s living room.Now, they aspire to be a part of the collective push to turn the dustyrow of warehouse space into a thriving, vibrant space for socialgatherings and good times.http://borderlandsbrewing.com

This exciting new wave of culinary eateries join an alreadyimpressive stable of downtown veterans that have helped makeTucson a culturally rich and desirable area: Cafe Poca Cosa, the CupCafe at Hotel Congress and Maynard’s Kitchen, among others.Joining those are relatively new but popular spots like A Steak in theNeighborhood, 47 Scott and Enoteca Pizzeria. There’s never been abetter time to take a walk through downtown, take in the sights andsmells, and maybe stop for a delicious bite to eat while you’re at it.

6 Arizona Gourmet Living • Spring 2011

Downtown areas are typically glossy, brightly lit strips full ofcrowds and taillights, fortified by glass and steel highrises thathouse financial powerhouses, or a ghost town of crumbling rows ofempty businesses and offices: a faded shell of a more glorious time.Tucson’s downtown district fits somewhere nicely in the middle,but it’s only getting better. In the past five years, I’ve personally seenthe downtown area slowly blossom from a dusty cocoon intosomething truly great and worthy of bragging rights. Tucson hasalways been able to charm visitors with its quirky, Ripley’s-likeappeal, but it’s starting to show a little more of its metropolitan andsleek sides, which are sure bring in new visitors as well as rope insome dedicated skeptics.

As with most cities it’s been hard for Tucson lately, with cripplingbudget cuts and increased skepticism and confusion over numerousrenovation plans. Living in Tucson has been a bit like sitting in anice theater (say, the freshly redesigned The Fox) waiting for thecurtain to come up, and then waiting some more. It’s become tooeasy to doubt this great city’s promise and potential, but there iswork being done, and it’s largely being done by the people. In thepast two and a half years, the private sector contributed more than$120 million towards downtown renovations.

All along Congress Avenue there are sights and sounds ofremodeling and refinishing. It is past 9 p.m. and there are peoplepainting walls, sanding floors, installing lights and adding life toempty spaces. Welding sparks and shouts bounce off fresh beams ofnew parking structures: a solution to another problem discouragingsome from visiting downtown. Work is being done to ready thedowntown area for a larger, eclectic and hip mix of new business, inaddition to an already impressive roster and selection of eateries.

HUB Restaurant and Ice Creamery recently opened its doors,bringing classy comfort food and ice cream made in-house to thedowntown strip. Sandwiches, burgers, pot pies, mac and cheese(allegedly Tucson’s finest already), prime rib, steak suzana, andvegetarian options are all available: think classy comfort food. Themicrobrew approach to ice cream has people talking; more than 40flavors are available, with 12 rotating daily (imagine salted caramel,blueberry pie and Troop 52 mint). www.hubdowntown.com • 520.207.8201

DOWNTOWN Kitchen and Cocktails is the latest creation fromTucson culinary staple and Chef Janos Wilder, and his first

Arizona Gourmet Living • Spring 2011 7

TUCSON

DOWNTOWN

Downtown Tucson is a great place toenjoy a meal, see high-quality theater, orother performances, listen to live music,shop for unique items, people-watch at aspecial event, browse a museum, catchup on some reading, or simply soak inthe history of the Old Pueblo.

Downtownʼs historic landmarks remainin use as places of worship, cultural cen-ters, seats of government, transportationhubs, lodging, museums, live music, andperforming arts venues, modern offices,and thriving businesses.

8 Arizona Gourmet Living • Spring 2011

food & wine

By Carrie Bui

Downtown Tucson offers unique and charming spots to host your next celebration.

Spring in Arizona is a great time to throw a party. The weatherstays pleasantly warm all day, and parties move easily betweenindoor and outdoor. It’s the ideal time to host a large event, such asa wedding or graduation party, and the Old Pueblo has somecharming event venues to choose for your next party.

The historic Z Mansion is most notably recognized when youmention its bright blue painted exterior. The blue mansion isactually a private residence that also hosts weddings. Tom Hill ownsand lives in the home with his wife and their six children. TheVictorian-style mansion was built in a Colonial Revival style, and isthe oldest wooden structure in Southern Arizona, said Hill. Thefamily moved into the home in 2000, and continually had to fieldrequests to use the space as a wedding venue. (The mansion hadhosted private events in the ’90s.) Finally, in 2003, one womanrefused to leave. “We could have her arrested or have a wedding sowe had a wedding,” described Hill. The business quickly grew fromthere, and more than 150 weddings happen at Z Mansion each year.The mansion does not have any Saturdays left for 2011, added Hill.

Z Mansion offers three different packages for brides and grooms,with complete pricing and package information available on theirwebsite, www.zmansion.com. Packages include everything fromrental space to food and the DJ, and pricing is inclusive, with nohidden fees or additional charges. “The answer to any questionhere is yes,” said Hill. To learn more about hosting a wedding at

Z Mansion, they have a bridal fair and open house everyWednesday evening with some of the mansion’s regular vendors.

For an artistic space, consider the Tucson Museum of Art foryour next big event. The museum has three main event spaces witha few smaller options as well. The most popular space, saidAmanda Reed, Membership and Special Events Manager, is thePlaza of the Pioneers, an interior courtyard that’s popular for largerevents such as weddings. This courtyard can accommodatebetween 400 and 500 guests for a sit-down wedding.

In addition to the Plaza of the Pioneers, you can choose to haveyour event in the museum’s smaller interior courtyard, the MooreCourtyard, which is surrounded by trees and ornamental lights. Thespace works well for ceremonies, smaller weddings and cocktailparties. The third main event space is the museum lobby, perfectduring the hotter months of the year. The museum gallery is alsoavailable as a rental space, and couples have chosen it for weddingceremonies or parties can just use it as an activity for guests.

“Personally, I think the best thing about the museum is we’re aunique space, and we don’t tell you how to decorate the space.There’s a lot of flexibility so you can really make it your ownpersonal event space according to your personal taste,” said Reed.

Reed is your primary contact if you want to host an event at themuseum, and she’ll work with you to arrange the contract, do a walk-through and answer any questions. The museum does not have a

yourPerfectparty space

Courtesy Wilson & Henry Photography Courtesy Tucson Museum of Art

Arizona Gourmet Living • Spring 2011 9

preferred vendors list, and tables and chairscan be rented from the museum or from anoutside vendor. For catered events, themuseum requires you to choose a licensedcaterer, and you can choose to work withCarte Blanche Catering, the catering arm ofthe museum’s cafe, Caféere to specificdietary guidelines. You can learn more aboutthem at www.cafealacarttucson.com.

For another historic downtown location,The Stillwell House is a great full-serviceevent venue. The two-story, Territorial-style home was built in 1901 and was aboardinghouse for railroad workers. Theinterior of the home was renovated after afire in the ’80s, and the building now has a35-foot-high cathedral ceiling and wrap-around mezzanine. The property alsoincludes a private courtyard with lushgreenery and a cantina with dance floorand bar. With all three spaces, The StillwellHouse can accommodate up to 350 guests.“It’s a unique downtown gem,” saidCandace Flores, Owner of The StillwellHouse. Learn more about their availablepackages online at www.stillwellhouse.com.

Flores also offers event planning andcoordination services, with a specialty inweddings. She’s a certified weddingcoordinator, and is happy to work with youto design and execute your event. Learnmore about her event coordinationservices at www.floresevents.com.

The Stillwell House includes in-housecatering under the guidance of ExecutiveChef Carlotta Flores of Tucson’s famed ElCharro Cafe. You can choose from anextensive array of meal options, and menuscan be viewed online at The StillwellHouse’s website. Vegan, kosher and organicmenus are also available.

Choosing an event venue is no easy task,but Tucson’s charming and beautiful venueoptions ensure a fun and memorable event.

Z Mansion288 N. Church Ave. • Tucson520.623.4889 • www.zmansion.com

The Stillwell House & Garden134 S. Fifth Ave. • Tucson520.623.9123 • www.stillwellhouse.com

Tucson Museum of Art140 N. Main Ave. • Tucson520.624.2333 • www.tucsonmuseumofart.org

Primedestination

f o r a g r e a t s t e a k

The Steakhouse at Desert Diamond Casino

By Danielle D’Adamo

When it comes to fine dining in Tucson, The Steakhouse atDesert Diamond Casino is right on the money. A wonderfulcontrast to the hustle and bustle of the casino, The Steakhouseoffers a quiet, intimate setting with a upscale twist on the oldsteakhouses of yesterday. No sawdust covered floorboards orcome-and-get-it chow here; instead, guests are lulled into adimly-lit dining room and treated to table service, complete withgueridon-style meals where the food is presented on carts. Andafter receiving a MetroMix nomination as one of the top fivesteakhouses in Tucson, Chef J. Ramon Delgado believes that“we’ve finally hit our stride.”

“After three great years, The Steakhouse has truly become a primedestination for a great steak in Tucson,” Delgado continued. “Welove to welcome back repeat customers and enjoy meeting newones, especially after the flood of local events like the Tucson Gemand Mineral Show and Rodeo Week. Things are really picking up!”

Conveniently located off of Nogales Highway and roughly a milefrom the Tucson International Airport, The Steakhouse at DesertDiamond Casino caters to a wide variety of guests. Whether you’reentertaining business clients, celebrating a special occasion orsimply craving a juicy steak, The Steakhouse is an affordable optionfor any dining reason.

“We really want to make The Steakhouse a destination ratherthan just a restaurant,” explained Melissa Parraz, Food andBeverage Manager. “We want people to play into the wholeDesert Diamond experience by enjoying the casino, a show atthe Diamond Center, dancing at the night club, a room at thehotel, and of course, a lovely meal at The Steakhouse. It’s an all-inclusive experience.”

And the best way to make the most out of your experience atDesert Diamond Casino is to become a Player’s Club Member. Be

the first to hear about the “promotions of the month” and earnspecial rewards, such as dining packages at The Steakhouse. Plus,the more points you accumulate, the more chances you have onearning things like free concert tickets, dinner and more.

“Basically, the more you play, the more we pay,” said Parraz. Playing certainly has its advantages when the rewards add up to

tantalizing dinner options on the one-page menu at TheSteakhouse. Guests can try the Blue Lump Crab Cakes, filet mignonor even the signature 1-lb. Kobe steak. And no meal is completewithout the restaurant’s famous Bananas Foster, which featuresbananas and vanilla ice cream covered in a special sauce. Parraz isoften seen preparing the dish tableside with a flaming finale.

“It’s definitely a crowd-pleaser! The dish really sets the roomablaze and makes for a great dinner conversation,” she said.

Looking ahead to upcoming spring specials, The Steakhouse willfeature a prix fixe menu for Mother’s Day that includes an entree,side dish and a glass of wine. Chef Delgado will offer a petite topsirloin and surf and turf prepared with shrimp or salmon. ForEaster, there will be a special lunch menu as well. As of March 1,The Steakhouse went live with an open table reservation system onthe restaurant's website. With a click of a mouse, guests are able tomake reservations online. Eventually, The Steakhouse will have adatabase that will recognize their customer’s anniversaries andbirthdays in advance.

“We are looking forward to riding the wave of this great trend ofnew and repeat customers,” Delgado said. “The economy isdefinitely turning around and we’re eager for more opportunities totake care of more guests.”

7350 S. Nogales Highway • Tucson520.342.1327 • www.ddcaz.com

Arizona Gourmet Living • Spring 2011 11

12 Arizona Gourmet Living • Spring 2011

c h o o s e w i s e l y • e a t s p a r i n g l y

Chocolate. Chocolate. Chocolate. Is it possible to get through aholiday without it? Chocolate bunnies, Santas, valentine hearts,red, white and blue M&Ms and bite size candy for trick or treatbags fill the stores as each holiday draws near.

What if chocolate were as healthy for the body as it is a tastingindulgence? Well chocoholics, cross your fingers,because there is hope.

Chocolate, it seems, works heart-healthy magic by guiding some veryimportant biochemical changes in thebody. These biochemical processes areable to boost the levels of goodcholesterol (HDLs) and reduce thelevels of bad cholesterol (LDLs).According to Midori Natsume, Ph.D.,in the Journal of Agricultural and FoodChemistry, polyphenols, antioxidantcompounds, are found in cocoa andhave been shown to boost HDL levels.Cocoa’s polyphenols increase thepresence of the proteins that aid HDLs,while decreasing a type of protein that isknown to increase negative LDLs.

But wait, that’s not all. According tothe Cleveland Clinic, a nonprofit,academic, medical and research hospitalin Cleveland, Ohio, cocoa containssubstances called flavanols, which are atype of flavonoid. Flavonoids are naturallyoccurring compounds in plants thatcontain antioxidants, which help lowerblood pressure and improve blood flow to the brain and heart.Unfortunately for chocoholics, the more that cocoa is processedwhen making chocolate, the less flavanols survive. Cocoa powderthat has not been treated to neutralize its natural acidity retainsflavanols. It’s important, therefore, to look at the process achocolate manufacturer uses before buying chocolate.

Polyphenols and flavanols in chocolate can help lower

cholesterol, but what about the fat that chocolate contains? Howdoes it affect the heart? As it happens, the fat in chocolate is derivedfrom cocoa butter, which is comprised of equal amounts of oleicacid, stearaic acid and palmitic acid. Oleic acid is a heart-healthymonosaturated fat. Stearic and palmitic acids are saturated fat—not

so healthy for the heart and circulatorysystem. Research now shows thatstearic acid can have a neutralizingeffect on cholesterol. Palmitic acid hasno mitigating effect, but stearic acidkeeps LDLs from increasing. Thuschocolate brings three positives to thebody: polyphenols, flavonols andoleic acid. When the neutralizingeffect of stearic acid is added in,chocolate can be a health, as well astaste, winner.

The tricky part in all this is thatnot all chocolate is the same. Darkchocolate is the best candidate tobe a heart-healthy food, yet evenwith dark chocolate it is importantto know how the cocoa wasprocessed as it became chocolate.Even dark chocolate, if it isprocessed with an alkali, will lose much of its positive quali-ties, so avoid “Dutch-processed”chocolate. It is also important tostick to chocolate by itself. Pass

up the sugary centers, the cakes, cookies and candy bars. For the truly bitter part in all this is that it is important to keep the amount of chocolate you eat down to one small piece (one ounce) a few times a week. If you eat more, you’ll have thetaste, but not the heart-healthy benefits.

Chocolate — Choose wisely — Eat sparinglyMedicine never tasted so good.

By Karrie Welborn

food & wine

chocolate

Arizona Gourmet Living • Spring 2011 13

14 Arizona Gourmet Living • Spring 2011

Sweet ThingsSweet Things Cupcake Shoppe satisfiesyour sweet tooth by serving delicious, fresh-baked cupcakes daily. Relax in the Shoppeand enjoy a tasty treat with a friend, or bringsome home for the whole family. Specialprices are featured daily, so stop in and ask acounter attendant for the Deal of the Day.Sweet Things is now offering a free cupcakewith a $25 gift card purchase. Also enjoy thenew Loyalty program offered; with everyvisit to the store, a punch is earned on yourLoyalty card. After 10 visits/purchases, earnone free cupcake! Call for daily specials andother information.

7475 N. La Cholla Blvd. • Tucson520.742.2253 www.sweetthingscupcakeshoppe.com

El MezquiteAllow El Mezquite to transform yourspecial day into an elegant, once-in-a-lifetime event to remember! Thisfamily-owned and operated banquet hall is the perfect place for weddingsand quinceaneras. Let El Mezquite take

care of the cake, decorations, wait staffand security for your event.

7130 S. Nogales Highway • Tucson520.294.4324 • salondeeventoselmezquite.com

Mini’s CupcakesHead to Mini’s Cupcakes for a treat thatwill gratify any sweet tooth. Each cupcakeis baked from scratch daily, never frozenand each element designed thoroughly,from the icing on top right down to thecupcake liner. With a delightful paletteranging from Lemon Drop and Red Velvetto Vanilla Almond and Pumpkin Pie, thereis a flavor for every dessert lover. Call tohear about special offers.

7051 N. Oracle Road • Tucson520.299.2605 • www.miniscupcakes.com

Check out the Foothills Mall. Since 1983 theFoothills Mall has served the northwest areaof Tucson. The mall features over 90 storesand outlets along with 10 fine restaurants. Ifyou are looking for something quicker,there’s a food court with nine more fast foodand bakery options. For entertainmentcheck out what’s playing at the cineplex,which has 15 screens. The mall is openMonday through Saturday 10 a.m-9 p.m.and Sundays, 11 a.m.-6 p.m.

FoothillsMall

16 Arizona Gourmet Living • Spring 2011

Mays Counter2945 E. Speedway Blvd.520-327-2421

NOW OPENIN TUCSON

Rigo’s Mexican RestaurantRigo’s Restaurant has served authentic Mexican dishes for everymeal at their cozy downtown Tucson spot for over a decade. Thefare at Rigo’s is prepared in a southern Mexico style—San MiguelAllende, to be exact. They offer tacos, chimichangas, combinations,tostadas and house specialties like Shrimp Fantasia (grilled shrimpwrapped in bacon). Also available are topopo salads, menudo andother soups, desserts and a full service bar. A Mariachi group addsflair from Friday to Sunday. Breakfast and lunch buffets areavailable every day, with a dinner buffet on Friday and Saturday.Rigo’s will also cook up cuisine for any special occasion, includingweddings and birthdays. Stop by to see for yourself.

2527 S. 4th Ave. • Tucson520.882.9323

Steak in the NeighborhoodSteak in the Neighborhood specializes in prime and choicecenter-cut filet entrées. They also feature world cuisine, withintense flavors, at reasonable prices. Centrally located at 135 E.Congress Street in downtown Tucson. Full bar, seating for sevento 70 for special events. Lunchtime hours are Monday throughFriday 11 a.m.–2 p.m. Dinner hours are Monday throughSaturday 5 p.m.–close (between 10 p.m. and midnight).

135 E. Congress Street • Tucson520.624.9800 • www.asteakintheneighborhood.com

Arizona Gourmet Living • Spring 2011 17

Zin...Zin...Zin...By Jeanne Christie

Zinfandel. The mysterious grape that has had viticulturalists,enologists and DNA experts guessing for years. As proudAmericans, we like to believe that it is America’s own trueindigenous varietal. But is it?

Research shows that in 1823, a nurseryman from Long Islandbrought back vine cuttings he purchased in Austria and by 1832,Boston was selling them for planting, using the name Zinfandel.No one yet is quite sure how Zinfandel got its name. Zinfandelremained extremely popular in the Northeast until the GoldRush brought Zinfandel out West in the 1850s; where it thrivedand became the largest produced grape. Once prohibition hit,

winery owners chose Zinfandel to make concentrated grapebricks to ship back to folks on the East Coast. Of course, theyhad to include instructions on what to do with the grapes so thatthe recipients wouldn’t mistakenly make wine. It worked. Andthe vineyards thrived.

Meanwhile, Italians have been claiming Zinfandel is actually oneof their varietals called Primitivo. Then again, Winemaker/OwnerMike Grgich has been saying for decades that Zinfandel is at leastrelated to a Croatian grape named Plavac Mali. None of this is hardto imagine since Primitivo comes from Puglia located at the bootof Italy and Plavac Mali, Croatia’s most dominant red grape, is

on the vine

on the vine

grown along the Dalmation Coast of Croatia, right across theAdriatic Sea from Italy. There is even a theory that monks broughtthe grape from Croatia to Italy 150-250 years ago. And nevershould we forget the origins of most grapes, Greece. You gotta lovethe Mediterranean. So, Zinfandel—Italian? Croatian? American?Yes, and no.

Since the debate raged on and grew even more intense, Dr.Carole Meredith, DNA Geneticist, Department of Viticulture andEnology, University of California, Davis, put together theinternational Zinquest Expeditionary Force in 1998, and went on amission to find out. The team included Croatian researchers fromthe University of Zagreb. While Primitivo shows some DNArelationship, perhaps even the same variety as Zinfandel, it is,according to Dr. Meredith, not Zinfandel. And while Plavic Maliheld hopes for the research team, it too is not Zinfandel. AlthoughDNA does show strong ties, even so much that Plavic Mali orZinfandel could have been each other’s parents. Yikes! Are youconfused yet?

Dr. Meredith and her Zinquest Expeditionary Force stillbelieved Zinfandel was Croatian in origin, and continued to doDNA testing with samples sent from the Zagreb Universityresearchers. With one last expedition in 2001, the Croatianresearchers from the University of Zagreb gathered even morevarietal samples. But this time was different. The results weresurprising. In their samples was an obscure grape named CrljenakKastelanski and guess what? It absolutely matched Zinfandel inDNA! So there you have it. Croatian in origin, Italian related,American loved.

Whatever the origin, Zinfandel has been around this country foralmost 200 years, making generations of wine lovers happy and

thankful. Some folks still confuse White Zinfandel asbeing Zinfandel. Restaurants and retailers have

had the honor of educating people whenZinfandel is ordered and the real

one (red) is presented.What most people do not

understand is that aside from afew varietals, most red grapejuice is clear when crushed. The color comes from the time

the juice is left on the skins. The longer the time on the skins, (e.g., three toseven days) the darkerthe color becomes.What wineries do withWhite Zinfandel is to

leave the skins on for avery minimal amount of

time, perhaps threehours, and leave the

residual sugar much higherthan Zinfandel.In 1991, the Zinfandel

Advocates & Producers (ZAP) was born. Zap is a nonprofit,educational organization. It now boasts a membership of 315winery members and more than 7,000 non-wine professionaladvocates. Zap continuously strives to do worldwide seminars andtastings to educate wine lovers on America’s heritage wine. Zap hasa great website which includes a resource guide with a ton ofinformation on Zinfandel. Just google Zinfandel, you’ll find ZAP.Every January, ZAP does a tasting at San Francisco’s Fort Mason. In2006, the tasting became a four-day event with more than 10,000participants. Zinfandel lovers fly in from all over the country forthis event. Zinfandel must be doing something right.

Because it is a hardy vine and at the right times likes to be waterstressed, Zinfandel grows successfully in a number of places.Besides the nine areas throughout northern, coastal, eastern,central and southern Calif., Zinfandel also grows in sevencountries and 14 states, including Ariz. It is also one of the fewgrape varietals that lives a long life—some old vine Zin is 100-150years old. Since I had the fortune of having lived in the middle ofan old vine Zinfandel vineyard in Dry Creek Valley, SonomaCounty, Calif., I have a special place in my heart and palate forZinfandel. My husband made award-winning Zinfandel andZinfandel port from quite a few second crops of this vineyard. I canattest to Zinfandel vines’ hardiness. I have also seen actualpersonalities in specific vines, vintage after vintage.

One can understand the popularity of Zinfandel. Styles rangefrom light to big, blockbuster wines. Alcohol ranges from 13-14percent, with some late harvest Zins tipping the charts at 17 percent. The flavors are as varied as the growing regions. Someof the flavors you will find in Zinfandel, depending on the growingregion are: blackberry, raspberry, cherry, black cherry, plum,huckleberry, cranberry, boysenberry, strawberry, currant, blackcurrant, hazelnut, walnut, chestnut, almond, chocolate, mint,allspice, clove, licorice, cedar, tobacco, spice and black pepper. Justto name a few. And let us not forget about jammy!

Some of the really good Zinfandel wineries are: Ridge; Renwood;Robert Biale; Turley; Martinelli; Carol Shelton; Wilson; St. Francis;Susie Selby; Green & Red Chiles Canyon; and Branham “Rockpile.”

ZIN … ZIN … ZIN … What more can be said about Zin? Well,just when you think ‘nuff said, along comes California Senate Bill1253, introduced by Calif. State Senator Carole Migden. This billpassed on May 18, 2006, designating Zinfandel as California’sofficial historic state wine. Other states have state flowers, statetrees, state birds; California has a state wine—Zinfandel. ‘Nuff said!

Again, many thanks to my lifetime partner and fellow Zin lover,Dan McCoog. Dan passed away suddenly on February 23. I knowhe had one more Zinfandel event planned up his sleeve. May yourest in peace, Dan, in that great vineyard in the sky, where wine isplentiful, the love of wine is appreciated and wine lovers arewelcomed with opened arms. You will be dearly missed by all whohave known you and loved you. You will never be forgotten.

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

Arizona Gourmet Living • Spring 2011 19

20 Arizona Gourmet Living • Spring 2011

Arizona Gourmet Living • Spring 2011 21

Mission• Promote the appreciation of glass art through a variety of art venues around

Tucson, including galleries, museums, art studios and educational facilities. • Provide a forum for cross-cultural idea exchange between glass artists from

the Southwestern U.S. and Latin America.• Cultivate the understanding of glass art making processes by way of

demonstrations, talks and classes by world-renowned glass artists. • Raise funds to support Sonoran Glass Art Academy’s youth development

outreach programs.

It’s always a thrill when negative circumstances are turned aroundand end up serving as an impetus for something positive. This istrue of the first Tucson Glass Festival, set to begin April 8th. Thefestival came into being as the result of the furor around SB1070,when the International Glass Art Society canceled their 2011conference, which was to be held in Tucson. Many galleries aroundtown had been planning exhibits to correlate with the conference:The Tucson Museum of Art, the University of Arizona Museum ofArt, the Joseph Gross Gallery, Etherton Gallery, Philabaum Gallery,Obsidian Gallery and Davis-Dominguez Gallery, to name a few.

When the Society canceled, Tom Philabaum, of PhilabaumGallery, decided to do something to pull the planned glass exhibits and the community together. He suggested to MayorWalkup that the local participants institute a community eventcomplete with exhibitions, panels and lectures. Because the

planned museum showshad all been Latino-

based, Philabaumsuggested they

continue with thattheme andcelebrate glass

artof

the

glassBy Karrie Welborn

art ¡Viva el Vidrio! (Hurrah for Glass!), and at the same time, raisefunds for the Sonoran Glass Art Academy.

Alexandra Berger, SGAA’s Assistant Director said of theevent-to-be, “The Tucson Glass Festival is an exciting regionalevent that features glass exhibitions at 15 galleries/museumsaround Tucson, as well as demonstrations and talks by morethan 30 participating artists. Artists are coming in from all overArizona, New Mexico, California, Mexico and even as far asOregon and North Carolina to show their support!Demonstrations will take place at Sonoran Glass Art Academy,Philabaum Glass Studios and Pima Community College. Ifyou’ve ever wondered how glass art is made, you’ll see it allduring the Tucson Glass Festival!”

The dates were finalized, April 8-10, 2011, locations forseminars were determined, and the First Annual Tucson GlassFestival was on its way!

For more information about the Festival, the Academy or glassart in Tucson, please contact Tom Philabaum, ExhibitionsCoordinator at 520.884.7404 or tom@philabaumglass.com;Michael Nicholas, TGF Co-chair at 520.904.1378 ormichael@nicholasbuilding.com; Alexandra Berger, SGAA’sAssistant Director at 520.884.7814 or info@sonoranglass.org.

the finer things

potteryintoapeek

22 Arizona Gourmet Living • Spring 2011

the finer things

By Valerie Wilson

Finding authentic, beautiful Southwest Native American pottery inArizona could not be easier. Understanding the culturalsignificance that informs, inspires and embodies these piecespresents a much greater challenge.

Centuries ago, pottery was simply functional and formfollowed. The shape was dependent on what purpose the potteryneeded to serve. The pieces were typically not decorated andusually asymmetrical.

At some point, artistry became more important than function.Pottery transformed into much more than just utilitarian vessels,becoming living things—an extension of the artist’s being. NativeAmericans have become experts in creating beautiful, religious and spiritual works of art which breathe heritage and passion. Wecollect it, admire it, study it and in (very) rare occasions, use it.Today you may find a vast selection of pottery, but the recipe hasremained the same for generations—clay, water, knowledge, hardwork and inspiration. Whether you are interested in purchasingyour first piece, buying a gift for someone else, or adding to yourcollection, here are some tips on where to start.

DO YOUR RESEARCHPottery made by Native Americans has attained an excellence inform and design comparable to that seen in pottery madethroughout the world. Here in Arizona, reservations and tribalcommunities account for more than a quarter of the state. Morethan 250,000 Native Americans call Arizona home. In Tucson,“The Pottery Project,” at The Arizona State Museum has more than150 choice pieces on display, examining 2,000 years of theevolution of Native pottery-making traditions. The museum holdsthe world’s largest collection of American Southwest Indian potteryand is an excellent place to see examples of pottery dating back toA.D. 50-150. Consisting of more than 20,000 whole vessels, thepermanent collection is also the most extensively documented. TheArizona State Museum has also launched a “Virtual Vault,” a shelf-by-shelf peek at the items in the collection, a 3D PotteryStoreroom and video interviews with contemporary Native artists.The exhibition is quite an accomplishment since pottery has largelybeen an anonymous art. Except for the last 50 years or so whenpotters began to sign their work, there is little or no informationregarding the makers of most of the vessels. We know very littleabout the potter’s own view of her art. Most artists had no idea thattheir art would become so popular and did not feel it was necessaryto sign their work. It was not until the late 1800s, that artists began

producing pottery for tourists and collectors. Dates were not addeduntil recent years.

Galleries which specialize in Native American artifacts can alsooffer a wealth of information. Most art dealers love what they doand delight in passing along knowledge. Understanding themeaning behind the design of contemporary pieces is now easierthan ever, thanks to dealers who interact directly with the artists.Mark Bahti, Owner of Bahti Indian Arts, began waiting oncustomers in his father’s gallery when he was just 7 years old. Bahtiplans several buying trips a year, visiting reservations in search ofnew pottery. He forms friendships with the potters and in returnthey share their inspiration and techniques.

Bahti explains that it is important to speak directly to the potteras the meanings associated with a particular design can change. Anumber of potters have assigned their own meanings to thesymbols they use. Even within the same pueblo, the meaning of asymbol can be different from potter to potter. Bahti notes that a“full spectrum” of artists has evolved—some artists adhere totraditional symbols, some potters tweak them, and somemanipulate them until they are totally unrecognizable. To Bahti,speculation has become a thing of the past.

There are also many websites where you can research nativeartists and their interpretations behind their work. The sites are freeand you can browse them at your leisure. It is better to err on theside of caution—do not accept everything on the Internet as fact.The information you collect should come from reliable sources.

PICK A PUEBLODeciding on your favorite pueblo just might be the hardest—andmost exciting—part. Pottery is categorized not by style or color, butby pueblo. Each creation is one-of a-kind—even a small collectionin the same pueblo can have amazing variety. Variations of color,texture, form and design seem to be almost endless. Each pueblohas its own tradition and standards. To examine the quality of apiece, you must measure it against pieces from its own pueblo.Acoma pottery is known for its thin walls and fine designs. Whentraditionally fired, the local, slate-like clays produce a very whitevessel. These white backgrounds allow Acoma potters to producecrisp black images, as well as rich polychrome designs. Hopipottery is thicker-walled and is fired outdoors from local clays,producing colors ranging from light cream to medium buff, while“Rio Grande Pottery,” or black pottery, comes from one of twopueblos, Santa Clara and San Ildefonso.

Various tools and materials

used by Hopi potters

BAHTI INDIAN ARTS4330 N. CAMPBELL AVE., SUITE 73

TUCSON, ARIZONA 85718520.577.0290

WWW.BAHTI.COM

THE ARTISTS STARTING WITH THE BIRD POT AND GOING CLOCKWISE ARE:

AGNES NAHSONHOYA (HOPI), PAULINE ROMERO (JEMEZ), JOSEPH

AND NONA LATOMA (ZUNI-SAN FELIPE),MARGARET TAFOYA (SANTA CLARAPUEBLO) AND LISA HOLT & HARLAN

REANO (COCHITI AND KEWA PUEBLOS)

BAHTI INDIAN ARTS4330 N. CAMPBELL AVE., SUITE 73

TUCSON, ARIZONA 85718520.577.0290

WWW.BAHTI.COM

LAGUNA PUEBLO POTTERYTITLE: BIRDS, FLOWERS, AND RAINBOWS

ARTIST: GLADYS PAQUIN, DIMENSIONS: 8 ½" X 8"

Gladys Paquin (SRATYU’WE) was born inRehoboth, New Mexico. Her father was from Zuniand her mother from Laguna Pueblo. She lived in

Santa Ana, Santa Clara and California beforereturning to Laguna. Not coming from a pottery

family, she learned from her ex-mother in law, upon returning to Laguna. Her first piece was a pig that sold for $10. She knew from then on her heart was in making pottery.

MORNING STAR TRADERS2020 E. SPEEDWAY BLVD.

520.881.2112WWW.MORNINGSTARTRADERS.COM

SAN JUAN HISTORIC PUEBLO POTTERY

1850-1910

Image courtesy of Medicine Man Gallery, Photo Robin Stancliff Photography

MEDICINE MAN GALLERY7000 E. TANQUE VERDE ROAD SUITE 16

TUCSON, AZ 85715520.722.7798

WWW.MEDICINEMANGALLERY.COM

MARIA MARTINEZ 1887-1988 AND FAMILY POTTERY

Image courtesy of Medicine Man GalleryPhoto by Robin Stancliff Photography

MEDICINE MAN GALLERY7000 E. TANQUE VERDE ROAD SUITE 16

TUCSON, AZ 85715520.722.7798

WWW.MEDICINEMANGALLERY.COM

NAVAJO PUEBLO POTTERYTITLE: SIENNA CARVED AVANYU

(WATER SERPENT) BOWLARTIST: HARRISON BEGAY, JR.

DIMENSIONS: 6" X 5 ¼" DIAMETERPRICE: $1,150

GREY DOG TRADING COMPANY2970 N. SWAN ROADTUCSON, AZ 85712

520.881.6888WWW.GREYDOGTRADING.COM

HOPI PUEBLO POTTERYDIMENSIONS: 8 ½" H X 9 ¼" D

PRICE: $5,000

Steve Lucas is a Hopi potter. He is acclaimed as one of the better Hopi potters and won the “Best of

Show” at the Santa Fe Indian Market. This award isdeemed to be, by most judges, to be the highest

award that can be won by a Native American artist.

Steve uses all classic methods of making pottery, from digging the clay, to hand coiling the pot, to

making the paints, and finally to firing the pieces. You can see Steve making pottery by visiting

http://canyonart.com/steve-lucas.htm.

CANYON COUNTRY ORIGINALS, LLC(INTERNET STORE ONLY)

520.529.5545WWW.CANYONART.COM

NAVAJO PUEBLO POTTERYDIMENSIONS: 7 ¼" H X 6 ¼" D

PRICE: $2,200

Harrison Begay is a Navajo potter. He married aSanta Clara Pueblo girl who taught him how to

pot in the Santa Clara black-ware style. He copied the method, but not the symbols.

He uses Navajo or other Native Americansymbols in his pottery. This piece features a

buffalo. (Santa Clara is a pueblo about 30 milesnorth of Santa Fe, on the Rio Grande River.)

CANYON COUNTRY ORIGINALS, LLC(INTERNET STORE ONLY)

520.529.5545WWW.CANYONART.COM

JEMEZ PUEBLO POTTERYDIMENSIONS: 7 ½" H X 5 ⅞" D

PRICE: $1,500

Dominique Toya is from the Jemez Pueblo. This pueblo is about

30 miles north of Albuquerque, on the Rio Grande River. She won

“Best of Classification” at theSanta Fe Indian Market, last year.

“Best of Classification” is the class justunder “Best of Show,” and means thatshe was judged to have the best piece

of pottery among more than 100 piecessubmitted for judging. Dominique

carves the swirl ridges by hand, and onemistake means that the pot is ruined.

WWW.CANYONART.COM

ACOMA PUEBLO POTTERYDIMENSIONS: 5 ¼" H X 8 ½" D

PRICE: $3,600

Dorothy Torivio is an Acoma Pueblo potter. She is known forher intricate geometric designs. These designs are so precise,

that they appear to be made by a machine. They are not.She uses a yucca brush, and her paints are from local sources.

She does all of her designs by hand and “eye ball.” Acoma Pueblois located in an arid area, about 40 miles west of Albuquerque.

The village is located on the top of a mesa.

CANYON COUNTRY ORIGINALS, LLC(INTERNET STORE ONLY)

520.529.5545WWW.CANYONART.COM

NAVAJO PUEBLO POTTERY

By Navajo pottery artists Jackson Yazzie and Nancy Chillie. This style of work is

coated with pinyon pitch after firing. The two figures represent a male (roundhead) and female (square) yei’ii—one of

the Deginineh or Holy People of traditional Navajo religion.

BAHTI INDIAN ARTS4330 N. CAMPBELL AVE., SUITE 73

TUCSON, ARIZONA 85718520.577.0290

WWW.BAHTI.COM

On this page is a small sampling of art dealersin Tucson who offer high-quality Native

American pottery, jewelry, baskets, kachinas,fetishes, handmade moccasins and more.

DESERT SON, INC.4759 E. SUNRISE DRIVE

520.299.0818WWW.DESERTSON.COM

MICHAEL D. HIGGINS AND SON4429 N. CAMPBELL AVE.

520.577.8330WWW.MHIGGINS.COM

OLD TOWN ARTISANS201 N. COURT AVENUE

520.623.6024WWW.OLDTOWNARTISANS.COM

Arizona Gourmet Living • Spring 2011 25

If you are interested in local work, the Tohono O’odham, whosereservation borders Tucson, have succeeded in producing aremarkable record of artistic achievement. Pottery is not justlimited to plates, bowls and seed jars. Pottery can take the form ofanimal or human figures, a candlestick holder or even salt andpepper shakers. The Tohono O’odham are famous for their“friendship” bowls portraying participants of all ages with linkedhands, dancing in a circle of peace and friendship. Oneinterpretation of this bowl is that if all members of the dance joinhands, each offering their best, in times of individual turmoil andtrouble there will be a surplus in the bowl for those in need.

BEWARE OF GREENWAREAuthentic Native American pottery is made using the methods ofcoiling and pinching. From start to finish, everything is crafted byhand. “The first thing to do is ask how the pot was made,” saysBahti. Contemporary potters have mastered the coil method. If thepottery has been made this way it is a good sign. Without the aid ofsuch mechanical devices as the potter’s wheel or the mold, craftinghandmade vessels is a very time-consuming and risky venture. Atany point the vessel could be dropped, the design could be tainted,or smoke could smudge the piece during firing. Kent McManis,Owner of Grey Dog Trading Company, suggests the buyer “look forpottery that is as evenly shaped as possible” and that is “nicelyburnished” or polished. Experts in native work all advise ‘beware ofgreenware’. Greenware is pottery that has been poured from a mold,casted and has already had its first firing. It is then etched, hand- orspray-painted, and sold. Greenware is not considered authenticsince it is not entirely made by hand. Dr. Mark Sublette, Presidentand CEO of J. Mark Sublette, Medicine Man Gallery recommendscaution before buying. “There is a difference between pottery that ishand-thrown and hand-painted. Watch out for a vessel that is ‘tooperfect’. It might be created from greenware.”

It is also important to examine the vessel for cracks or otherdamage. Pots in excellent condition are typically worth more, butthere’s an exception to every rule. For example, a slighty damagedvessel by a famous potter might appraise higher than a pristinevessel by an unknown or lesser-skilled potter.

BUY RESPONSIBLYThe most important part of buying pottery is finding a reputableplace that offers quality and authentic merchandise. Unless youknow what you are looking for, flea markets and shady antiquedealers should be avoided. Michael D. Higgins opened his firstgallery in 1972. He now owns Michael D. Higgins & Son AntiqueIndian Art and is a Charter Member of the Antique Tribal ArtDealers Association. If he doesn’t have what you want—there’s apretty good chance he can find it for you—or at least send you inthe right direction. Morning Star Traders is one of the oldestdealers of antique American Indian art and Spanish colonialfurniture in Tucson. Sheila Kennedy, Sales Associate at MorningStar Traders, advises, “If you are going to spend a lot on anything,read about it before you buy. Ninety-nine percent of it is finding areputable dealer, the rest is a matter of taste.”

A reputable gallery’s website should list a large inventory of items

that includes the prices and condition. This shows that they areknowledgeable about the pieces they have in their collection andthey are priced accordingly. Also, look for websites which directyou to other resources that will help you learn more about aparticular artist or pueblo. Certain artists, like potter MariaMartinez of San Ildefonso Pueblo, have become more popular thanothers, and as a result, those pieces are more valuable. Dr. MarkSublette continually searches the country for work by MariaMartinez and her family, her success stemming from theinnovations in the style of black-on-black ware. Pottery made byMaria and her family can range in price from $1,000 - $50,000. The Medicine Man Gallery has created an entire website(www.mariapottery.com) dedicated to her. It is constantly updatedwith the gallery’s newest acquisitions.

Jay and Mary Tallant have focused their efforts to creating ancyber gallery for their Tucson business, Canyon Country Originals,at www.canyonart.com. Celebrating more than 14 years on theInternet, the Tallants concentrate on finding new artists on thebrink of recognition. Their inventory rotates constantly and theycarry hundreds of items in stock. The site features pottery bypueblo and each piece has photos, dimensions and pricing. Alsoincluded is a brief biography and family information of the artist aswell as a unique interpretation of each item. Most customerspurchase gifts or are adding to their collection. “[Pottery] is not animpulse buy,” says Jay Tallant. “Authenticity is number one.” Forthat reason, if you are not satisfied with your purchase, there is a10-day money-back guarantee.

Be cautious if you are considering purchasing pottery as aninvestment. Bahti explains that price is directly related to thepopularity and visibility of the artist. “If you are buying a pot, Irecommend that you love the piece ... do research and make sureyou are not overpaying for it.” Buyers would be well served to followhis advice. Pottery should be treasured—no matter the value.

PRESERVING POTTERYContemporary pottery does not need a special vault (like the oneat the Arizona State Museum) for protection—just follow a fewsimple instructions. Never pick up pottery with a ring on as itcould scratch the paint or damage the object by rubbing against it.If you must handle pottery with bare hands, wash them carefullyfirst. Pottery is fired at a low temperature and can easily absorb oils.Lotion, sunscreen or other oils from your hands can permanentlystain a piece and are extremely difficult to remove. A dry, softcotton cloth is best for dusting. Never use water or damp rags. It isalso best to keep pottery out of direct sunlight. If it does getdamaged, ask a gallery to recommend a professional restorer.

Contemporary pottery is signed at the bottom and the pueblomarked on it. This signature is key to its value. To preserve thesignature, Bahti suggests that you cut a piece of felt or suede to putunder the piece. That way, if the pot gets turned, the signature doesnot wear off.

In reality, there are fewer artists creating fewer handmade vesselsand constant pressure on artists to pursue other means ofemployment. When you finally purchase pottery, understand it isan honor to be able to own such an ancient art.

the finer things

bringingthe past

back to life

26 Arizona Gourmet Living • Spring 2011

the finer things

For Wayne Kielsmeier, Owner of Covington Fine Arts Gallery,those gorgeous paintings and prints began as a hobby. “I turnedthat hobby into a gallery,” he said.

Two decades later, Covington Fine Arts Gallery continues to be apopular Tucson institution, perhaps because of its uniqueness. Itdisplays little of the familiar Western-themed art found in many otherSouthwest galleries. Instead, Covington specializes in 19th and early20th century American and European paintings, prints andwatercolors—nothing later than the 1950s. The collection has includedworks by artists as well-known as Mary Cassat and Edgar Degas.

For Kielsmeier, keeping the past alive is a large part of what hisgallery is all about.

“I don’t handle any living or local artist at all,” Kielsmeier said. “Ifind the history of the older ones fascinating. People enjoy comingin and asking questions about the pieces.”

Beyond its collection of about 300 to 400 prints and 30 to 50paintings, Covington also appraises works of art for estate,IRS, insurance or fair market value (that is, current monetaryvalue) purposes.

“We offer a lot of free courtesy walk-in appraisals for people whodon’t know what they have,” Kielsmeier said. “They either have

trash or treasure, one of the two—or in-between!” He added, “We also do a lot of brokering for people who

might want us to sell a piece of work for them. We can dointernational sales as well as local. We’ve sold works in London,in Belgium, in Holland.”

Covington also offers restoration services for paintings andworks on paper. They do all of their own packing and shipping,Kielsmeier said.

Only about 10 percent of Covington’s clients are local,Kielsmeier said. The rest of them are all out of state, for reasons hefinds somewhat mysterious.

“I know there’s a lot of really good collectors in Tucson,” hesaid. “I think people here just need to educate themselves in art.There are a couple of museums here but they don’t do anythingthat includes the local art galleries. I’ve suggested that to themover the years.”

Covington Fine Arts Gallery is open 10 a.m.–3 p.m. Tuesdaythrough Saturday, and by appointment.

6530 E. Tanque Verde Road, Suite 140 • Tucson520.298.7878 • www.covingtongallery.com

By Justyn Dillingham

http://theeventtucson.com/about-the-event

28 Arizona Gourmet Living • Spring 2011

A Fine Line Stationery & Gift Boutique At A Fine Line even everyday occasionsbecome extra-ordinary. Gracious associateshelp you discover the perfect invitation, cardor distinctive gift for your celebration. AFine Line prides itself on helpingthoughtfulness become affordable. Whetherit’s a casual dinner party, a birthday,graduation or a wedding celebration, there is an invitation available for everyevent. Hundreds of themed designs areprinted in the store, ready for you topersonalize and mail. A Fine Line is openMondays 10 a.m.-3 p.m., Tuesdays-Fridays10 a.m.-5 p.m., and Saturdays 10 a.m.-3 p.m.

6538 E. Tanque Verde Road #180 • Tucson520.721.2500 • www.afineline-tucson.com

Imaginations Gallery More than 14 local artisans havecontributed to the success of this store withtheir IMAGINATIONS, using recycledmaterial, refurbishing antique furniture andcrafting saguaro-rib home décor items.You’ll also find custom framing andprofessionally matted DeGrazia prints alongwith beautifully crafted native Indianartifacts and jewelry. The store is located inthe historic DeGrazia area at Campbell andPrince. Imaginations Gallery’s hours are 10 a.m.–5 p.m., Monday through Saturday.

1918 E. Prince Road • Tucson520.318.2451

Arizona Gourmet Living • Spring 2011 29

grow your ownculinary herbsat home

Tucson’s warm climate is a boon to gardeners who want to growculinary herbs. Many of them are fine in the heat but sensitive tocold, so it’s best to plant after March 15, which is the average dateof the last frost here, says Phil Seader, the Green Things nurseryexpert on desert gardening and wildlife.

Take basil for instance. This sweet herb is a member of the mintfamily, and frost will kill it dead; but it can take the heat pretty well,although it might droop in high temperatures. Seader advises thatit’s better planted where it can get afternoon shade.

Basil can be grown from seed after the last frost or transplantedinto the garden from pots once the weather is warm. Keep ittrimmed to prevent flowering, because it’s not as tasty once theplant goes into flower. In addition to its culinary uses, basil’saromatic foliage will also attract bees, butterflies, and birds.

Basil can be grown in pots or transplanted into pots and grownindoors in a sunny window during the winter. There are severaldifferent types of basil, all of which grow well in Tucson, and theycan be planted together in the same pot, says Seader.

Mints are close relatives of basil, but they’re more invasive ingardens, so you’ll want to plant them in pots rather than in theground. “Otherwise, they’ll grow underground roots all over thegarden,” Seader explains.

You can grow your mint on the porch, but make sureit’s in a spot that gets plenty of light, andwater it every day. While you’re givingyour mint its daily watering,make sure you also give

your thyme a soaking. Thyme grows happily here in Tucson,although it needs shelter in breezy weather and water every singleday during hot weather. “Thyme,” notes Seader, “ is one of thoseherbs where if you miss out on water, the whole thing is dead.”

Other herbs that grow well in Tucson include cilantro, parsley,lemon balm, sages, oregano and hyssop. Dill and cervil also growwell. “Just about any herbs I can think of do well in Tucson after thefrost,” Seader says. Cilantro is two herbs in one, since its seeds arebetter known as coriander. Coriander is important in Indiancuisine as a flavoring agent and thickener for curries and is alsoused in Russia as an occasional substitute for caraway seeds in ryebread. Hyssop is another member of the mint family, and inculinary use, it can be added sparingly to soups, meats and salads.

Rosemary shrubs grow well all over the Catalina foothills, andfennel will grow to be three to four feet tall, so make sure you giveboth of them plenty of room in your garden. “Not everybody’s assmall as thyme,” Seader jokes.

Lavender is an herb that’s been getting a lot of attention inculinary circles over the past couple of years in addition to beingprized for its scented flowers. It grows well in Tucson, but it’ssensitive to frost. It should be planted in full sunlight and protectedby mulching during the winter. Try it instead of rosemary in porkor fish dishes.

Green Things is a great place to find herbs and the knowledge togrow them. Let the growing (and seasoning) begin!

3235 E. Allen Road • Tucson520.299.9471 • www.greenthingsaz.com

By Lorrie Baumann

Arizona Gourmet Living • Spring 2011 31

Embellish Your Home Embellish Home Etc., Owners Dawn Scullyand Kim Samuels, continue to offer theirtrademark “Décor to your Door” service, apersonalized service allowing them to bringitems from the store to stage, on a trial basis,how the items will look in your home. Stopby the store, or call them today to find outhow they can EMBELLISH your home!

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

spruce up!spring

32 Arizona Gourmet Living • Spring 2011

at home

It’s that time of year again. Time to sweep away the cobwebsclinging to that old, musty chair in the garage, shred all thoseunnecessary receipts and documents you’ve hoarded for five-plusyears, donate the unused pile of clothes littering your bedroomcloset and get your life back in order! Arizona Gourmet Living willtake a step by step approach to detoxing the messiest rooms in thehouse, give you tips on how to stay organized throughout the restof the year, and even offer some redecorating advice for those at-home projects you haven’t quite gotten around to tackling yet.

Wanda Baader, Owner of Gotta Get Organized LLC, specializesin home and business organizing services in Tucson, Oro Valley,Marana and surrounding areas. When cleaning out one of themessiest rooms in the house—the kitchen pantry—Baaderrecommends emptying the entire stock and starting over. “It’s justbetter to take everything out and start from scratch,” she said. “Thisway you can get a closer look as to what really needs to be done:paint touch-ups, new shelving, racking add-ons or simply re-organizing the setup for cans and boxes.”

Since many builders do not install adjustable shelving inpantries, Baader recommends adding on racking to offer more

than one level for the few taller items like bottles of oil or vinegar.Other leveling option ideas are three-tier shelving or expandableshelves, like those offered by Rubbermaid. If all your pantry itemsare on one line, it’s difficult to really see what’s there. Baadersuggests adding categories like canned goods or cereal boxes tohelp break up the clutter of having every item on the same shelf.Additionally, be sure to rotate your stock to get in the habit of nottaking items from the back. Instead, place new items in the backand older in the front to clear out your pantry by not wasting foodthat will just sit there.

Next is the home office, where paper tends to be the biggestheadache, according to Baader. “The two major complaints Ireceive from clients regarding their home office is the absurdamount of paper and incoming mail to keep track of,” she said.“So when it’s time for the yearly spring cleaning, the file draweris out of control, and the amount of old and new mail to gothrough is overwhelming.”

The best way to tackle all that paper is to go through and shred allitems that don’t belong anymore, such as expired manufacturerwarranties or old gas receipts. Then split up documents into

By Danielle D’Adamo

Tips on how to organize and enhance your home

Arizona Gourmet Living • Spring 2011 33

husband/wife/family categories by using Smead’s Viewables labelingsystem. This will help compartmentalize the important areas inyour life with color-coded tabs that are three-sided for horizontal orvertical viewing. Next, designate a “mail center” with a hanging filefolder or bin where it can be contained neatly and preferably not inview—that means no more piles of mail by the front door or on thekitchen counter top. Baader also recommends that if you bothertouching and opening the mail, then you should take some kind ofaction with it: shred, file, answer, etc. This will help keep youmotivated and moving forward with high-priority items.

Another neglected room in the house is often the bedroomcloset, especially if you have younger children. A quick-fix tip toorganizing a child’s closet is to label shelves with pictures if he/sheis too young to read, or print out large, bold-faced words for theolder children. Certain articles of clothing are best kept in drawersversus shelves, such as socks and underwear; jeans and bulky itemslike sweaters can be easily folded and placed on a shelf, and shirtsshould always be hung. Baader recommends using the same colorand type of hanger to make the closet look neater and “visuallyeven,” such as white plastic hangers. And when it comes to shoes, asimple back-of-the-door shoe rack can work wonders, or try a see-through box and place pictures of the shoes on the outside.

Now that you’ve wrangled in a year’s worth of clutter, it’s time totake a look at simple ways to enhance your home. Deciding on newflooring options can be a daunting task, especially when it involvesthe age-old question: real wood or laminate? Richard Fenning, StoreManager and Installer at Tucson’s Flooring Creations Plus, hasnoticed a recent influx in customers opting for laminate flooringnot only for the price difference, but the easy maintenance aspect.The floating nature of laminate flooring makes it very easy to install,and it’s one of the toughest and hardest wearing floor coverings.

“Laminate flooring is one of the easiest to care for,” he said. “It’salso extremely durable. Unlike wood, if you drop something onlaminate, it won’t chip or splinter.”

Or for a more homey feel, Fenning suggests installing friezecarpet. Made from twisted fibers, frieze carpet is very soft on feetand extremely easy to care for. This type of carpet works well inhigh-traffic areas since it will not show footprints and dirt asreadily as some other styles of carpet.

And for a subtle or flashy update to your kitchen, try abacksplash of stainless steel, ceramic tile or granite. Attached to thewalls behind your kitchen counter top, sink or stove, backsplashescan protect wallpaper or painted walls from “splashes” that occurduring cooking. For smaller kitchens and islands, try 4 x 4 or 6 x 6tiles, and for larger kitchens try 10 x 10 or 12 x 12 tiles.

No matter how out of sorts your home may be, there arecountless ways to get back on track and rearrange your thinking.Just start small—one room at a time—and happy cleaning!

Gotta Get Organized520.631.0086 • www.gottagetorganized.biz

Flooring Creations923 W. Prince Road • Tucson • 520.293.2902101 N. Pantano Road • Tucson • 520.290.3376www.flooring-creations-plus.com

Flooring Creations PlusThere are flooring products everywhere, but if it’s not installedto the right standards and specs, then you’ve lost yourinvestment. Let the professionals at Flooring Creations helpwith your next home improvement project because they takepride in doing it right the first time. Their experienced teamhas been together for 30 years, and no matter what yourproject is, Flooring Creations Plus is your go-to supplier forflooring, kitchens, full shower remodeling and customborders and inserts.

34 Arizona Gourmet Living • Spring 2011

Women have long looked to beauty salons to brighten our moodalong with our hair—remember Steel Magnolias? But the more welearn about health, the more we realize that our “superficial”appearance is anything but. In fact, it’s a reflection of all that’s goingon in our bodies, diets and psyches.

This is never more true than in spring when theholidays are a distant memory, yet their effectsare very much present on our hips.Something about the season seems tomake us yearn to cast off our winterlook like an old sweater, for a big,butterfly-like transformation. As it turns out, the salon industryitself is undergoing its ownversion of a makeover: stretchingits capabilities and being flexiblewith new products and services.So you can walk in expecting amanicure and leave with a bag togo with your nails, or a whole neweating program.

There are new kinds of salons,hybrids of salon and skin clinic. OroValley’s Resolutions Med Spa, forexample, goes deep to bring a doctor’sexpertise to its high-tech skin treatments likemicrodermabrasion and facial peels. They tacklehealth issues and may even create customizednutrition plans for your skin. And why not? The skin is ourbody’s largest organ, after all.

For spring and summer, Resolution’s swimsuit-season, laserhair removal special allows you to buy five treatments and getthe sixth free. With all that skin bared and buffed, all that’s left isto pack your bags, which is why Resolution is offering specialprices (while supplies last) on luxuriously impractical travel-size

PPA Weightless Sunblock from the sought-after Japaneseskincare brand Obagi.

Traditional salons are branching out as well. Designs byDiana’s-East, for example, has built a business on the demanding,

high-skill treatment known as dimensional haircolor. But Owner Denise Winner is most

excited about the beauty and wellnessseminar series that the salon

began in March. The seminarswere inspired by Winner’s

own recent, significantweight loss. Instrumental

in that weight loss was the use of Usana HealthSciences products, whichwill be featured in theseminars and availablefor purchase at the salon. “It’s helped me so much, I want to share

it with people so they can be healthy too,” she

says, her voice brimmingwith excitement. Other salons’ newest offering is

a time-honored form of therapy:retail! While many salons carry

specialized hair and skin products, somecarry the ‘total look’ idea a step further. Bella, a “skin,

body and boutique” establishment on River, carries rich bodybutters and scrubs from La Licious, quirky bath goodies from Me!Bath, and colorful tunics, lounge pants and flirty mules fromNeedham Lane. The salon creates a cocoon that we are loathe toleave, but at least you can take some of that serenity home with you.

North Oracle’s Le Cheveux complements its full salon

beautyf r o m t h e i n s i d e o u t

By Rocelle Aragon

body beautiful

http://www.twistedsalonaz.com

36 Arizona Gourmet Living • Spring 2011

services with weight loss, wardrobe consultancy and aboutique. The latter includes fashionable finds from owner LisaHolmes’ buying trips. A former jewelry designer, Holmesbrings a trained flair to her selections; the current assortmentincludes items from Las Vegas, Bali and Brazil.

“They like it because it’s different, not stuff you would find in anydepartment store—I really search, and I shop hard,” Holmes says.“We’ve even had ladies walk in to buy stuff who are waiting fortheir orders at the restaurants next door!”

While providing a full array of hair and beauty services, thefour-month-old salon has two unusual offerings that go evenfurther: weight loss, handled by two staff dieticians, and “closetcleanup,” a wardrobe housecall where Holmes and other staffmembers visit a client’s home to kickstart the painful process ofediting their wardrobe and starting afresh. The salon will beholding its summer fashion show this May. Check their websiteat lecheveauxsalonandboutique.com for details.

Asked how she got the idea for the services, Holmes sayssimply, “Convenience! I just thought it would be great to haveone place for everything, where you can be comfortable andrelaxed without having to go across the street just for amassage—it just grew from there.”

It is not just a business solution, but an emotional one. Aswomen themselves, many salon owners know from personalexperience that one beauty or fashion update usually leads to manymore. But just as our gardens and homes change with the season,why shouldn’t we change our look?

Arizona Gourmet Living • Spring 2011 37

38 Arizona Gourmet Living • Spring 2011

body beautiful

Vasilé’s eastside salon is warm and comfortable, always happy andfilled with laughter—probably because its proprietors Stan andLidia Vasilé have been together since high school in Italy.

“Our talents are complementary,” says Stan. An award-winning stylist who frequently returns to Europe to judge hairshows and observe trends, Stan Vasilé first came to Tucson withLidia on a visit sponsored by the Lutheran Church. Though their styling careers had already begun to flourish at home, the couple saw Tucson as a great place to raise their young family.

Twenty-five years later, “we have so many friends and clients wecan’t possibly leave.”

On learningI’m always learning. I especially want to thank Dino Serna and hiswife Natalie, for teaching us new styles and products. Togetherwe’ve raised money for charity and continued our education. Ithought I knew everything until I met the best hairdresser in theworld, and that’s Dino.

On productsWe carry unique products from Europe. One of the favorites isIt&ly Hairfashion™; we also have AminoGenesis, to clean yourface the right way before you do anything to it. But really, it’s notjust having the product, you must also know how to use it. Stylistshave to understand the chemical processes. Choose the correctproduct and the correct amount of time, and I guarantee you willneed less products.

On trendsOur best-selling services are still haircuts, color and highlights. Wealso do a lot of color corrections, which Lidia specializes in—thattells you how much our clients trust us to help them look their best!They know we take the time not just to give you the color and styleyou want, but one that fits the color of your skin and eyes, and theshape of your face. We consider all these to make sure you get astyle that is really individual—because it’s not just whatever is newor trendy, it’s what fits the person.

On familyBetween us, Lidia and I have a great partnership. Our daughterMaria has chosen to join the military and serve the country. Weare so proud of her, and as her father I want to thank all themilitary service members who have made the same choice.

On what keeps clients coming backIt’s not a big secret. We just love to make people feel beautiful.When someone looks good, they feel good—and so do we!

For Spring 2011, Vasilé’s is offering a special 25% off on Europeanfacial waxing. Visit them Monday through Saturday.

6923 E. Broadway • Tucsonhttp://emol.org/vasile/ • 520.298.4247

years25 O F P A R T N E R S H I P & L A U G H T E RBy Rocelle Aragon

Arizona Gourmet Living • Spring 2011 39

body beautiful

Products available at Vasilé - Photo by Gerardo Garcia of SolarisPhotography; Vasilé and Lidia Vasilé - Photo by Gerardo Garcia ofSolaris Photography; Before and after photo of Jennifer from Texas.

Before After

l i m i t l e s s

styleTwisted Salon seemed to appear overnight at its East Tanque Verdespot last November, but Owner Brooke Smith devoted more thanseven years researching, planning and designing the salon. Fromthe creative and sleek metal accents matched against a classic brickinside to the custom furniture, the design of the studio was all thework of Brooke and her husband Michael. Their intent was tocreate a higher end, trendy salon without the pretense andintimidation that typically follows.

Twisted currently houses 10 stylists, each with a unique style andspecialty. Brooke wanted a refined salon with a diverse staff whocan handle any style scenario, and she has done quite well toaccomplish that. With their combined expertise and creative savvy,the styling staff at Twisted can help anyone in the family get theirideal style; the only limit is your imagination.

Twisted is a full service salon, offering cuts and styles, perms,hair coloring, waxing, nails and even tattooing. Yes, you can planfor a professional unique tattoo while getting a haircut. Twisted’sin-house tattoo artist is licensed and safe, and fully equipped withall professional and modern equipment: far from a gimmickservice. There are also two dedicated nail technicians using thelatest and best polishes.

Brooke, with more than 20 years’ licensed experience on herown, has high standards when it comes to the qualifications andtraining of her staff. The education process is continuous atTwisted; every stylist is expected to not only stay on top, but to stayabove the current edge in technique and style. The Twisted stylistscompete as a team in various prominent style competitions.

Now that Twisted is up and running, Brooke has plans formultiple locations, as well as skin care and massage salon calledUntwisted. She plans to have Untwisted and another Twisted Salonopen by the end of the year. Twisted is definitely best experiencedin person, and once you meet the staff you won’t regret stopping in.Get styled, have a good conversation and enjoy WiFi access whilehaving a snack and a beverage at the comfy central processingtable. A word of warning: you may get so comfortable you won’twant to leave when your styling is over.

Twisted Salon is open 9 a.m.-5 p.m. Tuesday and Wednesday, 9 a.m.-8 p.m. Thursday and Friday, 9 a.m.-6 p.m. Saturday, andclosed Sunday and Monday.

6612 E. Tanque Verde Road 520.298.1111 • www.twistedsalonaz.com

By Brandon Derrow

Arizona Gourmet Living • Spring 2011 41

42 Arizona Gourmet Living • Spring 2011

FresHair Salon At FresHair, stylists are experienced in all aspects of the craft,from wedding hair and make-up to creating something a littleoff the mainstream for a client. Fabulous nails with the newest ingels and shellacs are also available, but the most unique factor isthe mobile service … FresHair will come to you!

Barb Elstad 520.850.5837Cindy Newell 520.979.7844Cheryl Rivera 520.449.6868Peggy Alongi 520.235.2120Goldie Tovar 520.990.3379Nancy Perez 520.400.8855

3721 W. Ina Road #130 (Bookman’s Plaza) • TucsonIn-salon appts 520.774.6130

Resolve to Be BeautifulLocated in Oro Valley, Resolutions Med Spa provides medicallysupervised services such as the Fractional CO2 laser, Laser HairRemoval, Chemical Peels, Microdermabrasion, Weight LossPrograms, Botox Cosmetics, Dermal Fillers, Skincare Productsand nine types of massage. The weight loss plans are customizedfor you, with an on-site nutritionist. See the Beauty from the InsideOut article on page 34 for more information!

7930 N. Oracle Road • Oro Valley520.219.3301

Mobility Fitness Mobility Fitness is dedicated to making exercise accessible forpeople with disabilities. With a rigorous athletic recovery programand state-of-the-art training equipment, trainers work with clientsto restore physical capabilities and challenge and change thephysical and mental state of the patient. For more information onfitness programs, equipment and spinal cord injuries, stop in andspeak to one of Mobility Fitness’s helpful employees.

2510 E. Grant Road, Suite 120 • Tucson520.808.0226 • www.mobilityfitnessequipment.com

Divinity Salon Divinity specializes in African-American haircare. Their servicesinclude relaxers, hair straightening, color, cuts, extensions, facialwaxing, makeup artistry, manicures and pedicures. Divinity carriesIllusions Makeup, a line that was created for women of color.Divinity Salon strives to provide their clients with premiumproducts and service in a comfortable atmosphere.

2939 E. Grant Road • Tucson520.327.7000 • www.divinitysalonaz.com

Arizona Gourmet Living • Spring 2011 43

Bella Vita: Hair in Fashion Color and cut expert Bella Vita salon holds its Second AnnualSpring Color Sale, with $28.99 allover color and $45.00 highlights.On May 14, join Bella Vita for their 2nd Annual Spring Hair &Fashion Show at Foothills Mall. Owner Jack Bihun promises ahigh-energy day of style, with outfits from Old Navy (morning)and rue 21 (afternoon), and brows by Asian Eyebrow Threading. Agift basket will be raffled hourly, along with a special prize of twodays of beauty.

7475 N. La Cholla Blvd. • Tucson520.544.2899 • www.bellavsalon.com

Spring Colors in Full Bloom New hues are in at Artisan Salon, with 12 new ultra-shiny CNDshellac colors for hair, Gelish lacquer for nails, and concealingservices to blend in the gray. Between visits, complimentaryfringe/bang trims for the ladies and neck trims for the men keep yourcut sharp and fresh. Check the website for specials through summer.

4951 E. Grant Road, Suite 117 • Tucson520.323.0078 • www.artisansalon.com

Power and Physique Systems Power and Physique Systems is a complete physical health and wellness center, offering a wide range of professionalservices, including dietary planning, personal training,massage, and workout program design. The staff are highlytrained, certified and committed to helping you accomplishyour fitness goals. Power and Physique Systems’ weights andmachines are clean, well-maintained and best of all there’s nowaiting. They host a variety of classes throughout the week:Circuit Pump, a bootcamp-style training; Zumba, Latin dance-inspired aerobics; Dynamactivity, hybrid training gearedtowards body recomposition and weight loss; and more. Thelocker rooms are spacious and comfortable, allowing ampleroom and privacy. Power and Physique Systems also offersunique, professionally designed programs like BridalBootcamp, Golf Conditioning, 10 Week Challenge (focusingon weight loss), and Athletic Development. Whether you wantto bid adieu to some extra weight or become a highly-tunedathlete, Power and Physique Systems has the equipment,knowledge and expertise to help.

4400 E. Broadway Blvd., Suite 010 • Tucson520.327.3070 • www.powerphysiquesystems.com

44 Arizona Gourmet Living • Spring 2011

escape ‘n explore

A mini-tour ofsome of Tucson’s

finest outdoorescape spots.

SouthwesternS P L E N D O R

By Justyn Dillingham

Arizona Gourmet Living • Spring 2011 45

Studies consistently show that we spend an average 90 percent ofour lives indoors. Even on long weekends, we’re more inclined tostretch out in front of the television than go for a run or kick asoccer ball around the yard.

But there come moments when nearly all of us feel the need toget outside and immerse ourselves in fresh air and astonishingscenery. The need is particularly strong in the Southwest, wherewe’re constantly surrounded by evidence of our gorgeoussurroundings—a stray cactus in a vacant lot, a glimpse of the ice-blue mountains through our office window. If only you had afew days to go unwind, you think to yourself.

Seven Falls, Sabino CanyonThe hike to Seven Falls, in the Santa Catalina Mountains, is a riteof passage for Tucson natives and an irresistible draw for hike-hungry newcomers to the area. It’s a 7.8 mile round-trip trail overfairly easy territory, apart from some rocky criss-crossing back andforth across a (usually dry) stream. (If it’s rained recently, bewarned: you’ll probably get a little wet.) You begin at the SabinoCanyon Recreation Area (take Tanque Verde Road northeast toSabino Canyon Road, and follow that for 7-8 miles; the area will beon your right), and follow the signs; it’s a self-explanatory trail evenfor beginning hikers. That said, beginning hikers may want towarm up on some of the shorter Sabino Canyon trails beforeattempting this one; it’s not difficult, but it is long. When youfinally arrive at the falls, you’ll catch your breath as you gaze up atthe water cascading over the high, seven-tiered waterfalls. You cantake a dunk in the water to cool off once there, but we’drecommend doing that in the smaller pools along the way to avoidthe crowds. Speaking of water, you’ll definitely want to bringenough to get you through a 3-4 hour hike; there aren’t anylemonade stands on this trail.

5900 N. Sabino Canyon Road • Tucson520.749.2861 • www.sabinocanyon.com

Romero PoolsOne of Tucson’s most popular trails, Romero Pools is a 6-mileround-trip hike and should only take you about four hours tocomplete. That said, it’s a moderately difficult hike with a few steepplaces, so bring your boots (as well as water). To get there, drive farnorth on Oracle Road until you reach Catalina State Park.Admission to the park is $6. The trail itself isn’t hard to find; simply

follow the signs for the Romero Canyon Trail until you reach thetop of the ridge, then follow the trail down to Romero Pools, whereyou can shake off the dust and take a dip. Be sure to pause alongthe way to notice the beautiful rock formations, pools andwaterfalls that decorate the trail. From there, you can eithercontinue along the canyon trail or retrace your steps.

Catalina State Park • Tucson520.628.5798

Arizona-Sonora Desert MuseumDo you long to look a mountain lion right between the eyes? Wedon’t recommend seeking one out in the wild, to say the least,but the one place you can do that safely is at Tucson’s belovedArizona-Sonora Desert Museum, where on a quiet day you maywell be able to get close to one of the majestic animals—behindglass, of course. At the Desert Museum, you can watch scorpionsand millipedes skitter around, then watch black bears sleeping inthe sun. The museum is relatively large and takes time to fullyexplore, particularly on a busy day; we recommend setting asidetwo to three hours for your visit. If you’re not in the mood for ahike, it’s a wonderful way to be outside and active at your ownpace. If you fall in love with the museum—and who wouldn’t?—you can become a member and enjoy a free annual visit as wellas other benefits.

2021 N. Kinney Road • Tucson520.883.2702 • www.desertmuseum.org

Redington PassIf you really feel like getting away from it all and you don’t mind ashort drive, Redington Pass is the way to go. Drive far east onTanque Verde Road until you get to a dirt road, then drive for anadditional 12 miles (passing through a shooting range) until youget to the trailhead. This is real desert territory, and depending onwhen you go, you may run into a flock of bikers, a tent of camped-out college kids, or nobody at all. The trail itself is a series of slopesand turns that range from easy to difficult—sometimes both withinthe space of a few minutes. We recommend hiking until you gettired, then taking a break by the side of the road to enjoy thesilence, stillness and peace of the Sonoran Desert.

Santa Catalina Mountains • Tucson

Staycationescape ‘n explore

d e s t i n a t i o n s

pring is definitely in the air and right about nowTucsonans are itching for some well-deserved R&R.So what will it be? Hanging 10 in Hawaii? Margaritas

in Mexico? A cruise to the Caribbean? Beforebooking that pricey plane fare, it might be wise to

consider alternate vacation ideas that don’t requireout-of-state travel. Sometimes, all we need is a weekend away torecharge our batteries and enjoy our surroundings. Sometimes,there really is no place like home.

By Danielle D'Adamo

By Danielle D’Adamo

S

Arizona Gourmet Living • Spring 2011 47

Right: The Hermosa Inn pool at night. Top: The living room ofa Grand Casita at the Hermosa Inn. Middle: Pool-side view offof a cabana guest room at the Hermosa Inn. Bottom: Chef’sgarden at the Hermosa Inn.

48 Arizona Gourmet Living • Spring 2011

Azure Gate Bed & BreakfastNothing says ‘vacation’ like a weekend at a secluded estate innortheast Tucson. Tucked away on five beautiful acres, the AzureGate Bed & Breakfast is one of the city’s best-kept secrethideaways. There isn’t even an outdoor sign on the rose-coloredadobe, and Owners Dennis and Christine Widman intend onkeeping it that way.

“We try to keep a very low-profile and prefer word-of-mouthadvertising,” said Christine Widman. “Our guests relish in the fact thatour bed and breakfast is a hideaway and we like to keep it as such.”

After moving to Tucson from Seattle in 1998, the couple foundthis property and decided to turn it into a quaint bed and breakfastoperation. The Widmans wanted to create a Southwesternsanctuary, complete with Mexican tiles, colorful walls andcourtyards. Intimacy was also key because the entire bed andbreakfast can sleep eight people total. Guests can choose betweenfour room options, each with its own personality and charm.

The Sabino rents for $135 a night and features a Spanish-

inspired room with hand-painted furniture, stained-glass windowand private marble-tiled bath. The Saguaro rents for $145 a nightand is furnished as an “Old West” room with a queen-sized bedhandcrafted from pine and saguaro ribs, original Western art and aprivate courtyard. The Santa Anna Guest House is available for$165 a night and boasts a private entrance to the main courtyardoasis and pool, a spiral staircase leading to a loft bedroom and aliving room area with a study nook and kitchenette. The CatalinaHouse is available for $185 a night and features a private patio,courtyard and ramada, an eat-in kitchen and a large upstairsbedroom with an outdoor balcony.

And true to its name, the Widmans serve a full sit-downbreakfast each and every morning. Dennis is the master chef andChristine is in charge of decorating the table. The couple will alsoadd extra touches of hospitality like fresh flowers or a bottle of wineto guests celebrating a special occasion.

800.558.8157 • www.azuregate.com

Tubac Golf Resort & SpaA weekend getaway is just that: a getaway. And after a scenic 35-minute drive south of Tucson International Airport, the TubacGolf Resort & Spa is still close enough to home but feels like you’reworlds apart. Located on the historic 500-acre Otero Ranch, theTubac Golf Resort & Spa is the ideal rendezvous for a quietweekend of golf and pampering.

“The Tubac Golf Resort & Spa’s ambiance is pure relaxation,”said Patti Todd, Marketing and Communications Manager. “Wehave so much to offer our guests, including full-service spa,Stables Restaurant & Grille, Dos Silos Mexican restaurant,boutique shops and our championship 27-hole golf course. Andfor those looking to venture into town, Tubac is just five minutesfrom the resort with more than 100 shops and galleries anddining opportunities.”

With 98 luxurious accommodations in various styles and sizes,including the gorgeous Hacienda Suites, spacious casitas and cozyPosada, nothing is out of reach. This spring, the Tubac Golf Resort& Spa will feature a golf lovers’ special with a one-night packagethat includes unlimited golf and lunch starting at $205. With fourtee boxes at each hole—guests can choose their own length.

“It’s a golfing experience that you will enjoy again and again,”said Todd.

For the ultimate spa experience, the Tubac Resort & Spa isfeaturing a 50-minute Blue Agave Facial, priced at $115. Known forits healing attributes, the Agave Facial is a perfect way to replenishyour skin from winter to spring, said Todd. The Spa is alsofeaturing a new 70-minute Turquoise Stone Massage, priced at$170. Universally considered the balancing stone, it’s been said thatTurquoise has the power to heal, influence creativity andstrengthen personal power. After indulging in these luxurious spatreatments, guests are sure to leave feeling relaxed and rejuvenated,ready to tackle the world again.

1 Ave de Otero • Tubac520.398.2211 • www.tubacgolfresort.comThe lush, 500-acre Otero Ranch at the Tubac Golf Resort & Spa.

Arizona Gourmet Living • Spring 2011 49

Hotel Valley HoIf retro chic is more your style, then drive up to Scottsdale to visitthe Hotel Valley Ho—a mid-century modern landmark in theheart of Downtown Scottsdale. Originally built in 1956, the hotelunderwent an $80 million renovation in 2005 to transform it intoan urban hotspot with a few throwbacks, such as rooms with all-glass walls. New enhancements to the hotel include the full-serviceVH Spa, Cafe ZuZu and the ZuZu Lounge for seasonal Americanfood and retro drinks, and the new Trader Vic’s restaurant thatfeatures Polynesian fare and classic cocktails. But probably themost noticeable addition to the Hotel Valley Ho would be the newseven-story Tower, an elite hotel within a hotel that offers luxuriousone and two-bedroom Tower Suites with complete kitchens andwell-sized Tower Signature Guest Rooms.

“Even though the Hotel Valley Ho renovations added moreupscale, modern amenities, we worked very hard to maintain theoriginal architecture,” said Kristin Heggli, Public Relations Manager.“We want this to be the ideal vacation destination, especially forArizona locals who need a quiet getaway. The hotel sits on sevenacres so it has an intimate feel with hardly any outside noise.”

This spring, the Hotel Valley Ho is offering a “Take it Off ”special where guests can receive a $50 resort credit for each nightof their stay. The credit can be used at Trader Vic’s, Café ZuZu, theOH Pool and VH Spa, as well as for in-room dining, bicycle rentalsand boutique purchases. The offer is available for stays throughDec. 31, 2011. Another great deal is the “4th Night on Us”—reservea three-night stay at the Hotel Valley Ho and the fourth night is onthem! This offer is also available for stays through Dec. 31, 2011.

And during your stay, be sure to stop in at Trader Vic’s for greathappy hour specials Monday to Saturday from 4 p.m.-6 p.m. and 9 p.m.-11 p.m., and Sundays all evening long, starting at 4 p.m. Tryone of the signature drinks like the Mai Tai or Scottsdale CactusBloom that’s sure to put some spring in your step!

6850 E. Main Street • Scottsdale480.248.2000 • www.hotelvalleyho.com

The Hermosa InnThere is nothing quite like springtime in Arizona, and there may notbe a better place to witness the blooming desert than The HermosaInn. A boutique hideaway surrounded by an exclusive residentialneighborhood in Paradise Valley, The Hermosa Inn boasts theultimate luxury experience. Situated on more than six acres of lushdesert landscaping that will be bursting with lysiloma trees,bougainvillea, snap dragons and more come spring, The Hermosa Innfeatures 34 romantic, hacienda-style accommodations and casitas.

“There really is no place like The Hermosa Inn,” said ExecutiveChef Jeremy Pacheco. “It’s the perfect staycation destination whenguests want to have the convenience of staying in Phoenix, but befar away from the city at the same time. The Hermosa Inn breathesluxury and refinement, and our guests love all the upscaleamenities and fine dining options.”

Even after the $2 million remodel, The Hermosa Inn still kept its“old Arizona” character and charm. This spring, The Hermosa Inn isinviting guests to indulge with their Spring Escape Package: stay a

minimum of three nights for two in a newly remodeled casita, deluxecasita or grande casita. Available through April 30, rates start at $289per night plus tax. Guests will also receive a $50 resort credit per daybut the credit may not be used toward room rate, taxes or gratuity.

LON’s at The Hermosa, the hotel’s four-diamond restaurantrenowned for “artistic American” cuisine, will be open for brunchand dinner on Easter this year. Executive Chef Pacheco will featuremany items from the Chef ’s Garden, a one-acre organic plotlocated just outside the kitchen. At $68 per person, the brunchmenu will feature fresh-baked brioche “monkey bread,” a choice ofone starter, one entree and one dessert. The menu for Easter dinnerincludes a choice of one starter, one entree and one dessert at $68per person. With spectacular desert scenery and elegant menuoptions, The Hermosa Inn is the perfect blend of high-end luxuryand homey charm.

5532 N. Palo Cristi Road • Paradise Valley602.955.8614 • www.hermosainn.com

The entry to the Azure Gate Bed and Breakfast. Photo credit Dennis Wildman

The Hotel Valley Ho in downtown Scottsdale.

50 Arizona Gourmet Living • Spring 2011

events calendarApril 1-20Arizona International Film FestivalArizona’s longest running and largestFestival will take place April 1-20 at TheScreening Room, Crossroads Festival, TheFox Theatre, The Art Institute of Tucson andother venues throughout Tucson. Over 110films representing 20 countries.www.filmfestivalarizona.com

April 1-May 15Face to Face: 150 Years of Photographic PortraitureAnsel Adams: Arizona and the WestCenter for Creative Photography • TucsonPeople and landscapes: comprehensivesurveys of two universally beloved subjects,in a free museum located on the University ofArizona campus. Open daily.www.creativephotography.org

April 23-24 Swan LakeUA Centennial Hall • TucsonThe Oscar-winning film has renewed interestin this classic. But in this production, all thedrama stays safely onstage. www.ballettucson.org

April 23 Easter Egg Hunt and PicnicAgua Linda Farms • AmadoWhy settle for a lawn when you can have awhole farm? Celebrate Easter with afarmhouse picnic, egg hunts, ponies to rideand brush, you-pick veggies in the garden,scenic hayrides, face painting, kid-centeredmusic and games. This beautiful workingfarm is just 30 minutes south of Tucson. www.agualindafarm.net

April 3033rd Annual Blessing of Sonoita Vineyards 290 Elgin-Canelo Road • Elgin Tastings, winery tours, food and winepairings, horse-drawn wagon rides, and ablessing for a bountiful crop make for a greatday at this Southern Arizona winery.www.sonoitavineyards.com

April 30-May 1 Tucson Folk FestivalEl Presidio Park • TucsonTwo days of great music from national andregional headliners, all free. Plus workshops,a gospel sing-along, a children’s show andvaried food and crafts booths. A summerhighlight now in its 26th year.www.tkma.org

June 4-8Hopi-Tewa Pottery WorkshopAmerind’s Fulton Seminar House • DragoonWorkshop with famed Hopi-Tewa potterWhite Swann. Build, polish, paint, and fire 2-3 small pots with Hopi clay, usingtraditional methods, and learn about Hopiculture from an inspirational artist andteacher. Call 520.586.3666.www.amerind.org/events-workshops-tours.html

May 28-30Memorial Day ‘Grill in the Grove’Queen Creek Olive Mill • Queen CreekSpend a relaxing long weekend in theshade of olive trees, with Tuscan-inspiredfood on the grill. In-store specials, cafetreats and events in the grove make for agreat staycation.queencreekolivemill.com/upcomingevents

Late May–July Bloom Night Tohono Chul Park • TucsonCelebrate the sight and scent of the night-blooming cereus, which unfurls its luminouswhite flowers just one night a year. Bloomwatch begins in late May.www.tohonochulpark.org

Arizona Gourmet Living • Spring 2011 51

June 4 Summer Art Cruise Take a summer stroll with the Central TucsonGallery Association’s self-guided tour andreceptions at galleries in and arounddowntown. Free maps/schedules atparticipating galleries.www.ctgatucson.org

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

April 26-30Tucson International Mariachi ConferenceThe city’s signature cultural event is thelargest gathering of mariachi and bailefolklorico in the world. History, studentworkshops and performances by world-ranked artists and Tucson’s spectacularlytalented school bands. www.tucsonmariachi.org

April 29-May 1Blue Man GroupUA Centennial Hall • TucsonThe New York Times heralds it as “one of themost delightful performance pieces everstaged.” Exciting, outrageous andinvolving—as only live theater can be.www.uapresents.org

April 21Fishtank Ensemble Tubac Plaza Main Stage • Tubac A treat for world music fans: the multi-instrumental band which LA Weekly calls“cross pollinated gypsy music” visitsTubac for an intoxicating concert underthe stars. Half price for kids, free for agesfive and under. www.globalchangemultimedia.org/events

April 14-24Pima County Fair CentennialPima County Fairgrounds • TucsonPeek into Tucson’s rural past with a specialCentennial Exhibit of audience photos,stories and memorabilia from 100 years offairs in Pima County.www.pimacountyfair.com

July Music on the MountainMount Lemmon • TucsonCool temps and cooler music amid MountLemmon’s gorgeous scenery. Every Sundayafternoon, from Memorial Day weekendthrough Labor Day.www.lavamusic.org

May 28-30Wyatt Earp DaysDowntown TombstoneGunfights & skits in the street, chili cook-off,hangings, street entertainment, look alikecontests, 1880s fashion show.www.wyattearpdays.com

May 14 / June 11 / July 92nd Saturdays DowntownDowntown TucsonEvery second Saturday, enjoy an evening ofmusic, street food and shopping. Freeperformances, an outdoor movie hosted byCinema La Placita, and downtown restaurantspecials and discounts.www.2ndsaturdaysdowntown.com

July 25-29Archeology Summer Camp for Adults:Conservation LabArizona State Museum (ASM) • TucsonEnjoy indoor archeology as part of an ASMteam, taught by researchers and scholars.Experience first-hand how and whatarcheologists learn about Arizona’s ancientcultures, focusing on a specific researcharea. Limited group size (12 persons) ensuresone-on-one interaction.www.statemuseum.arizona.edu

calendar

52 Arizona Gourmet Living • Spring 2011

SOUFFLE ROLLSous Chef Catering • Tucson

For Souffle Base5 eggs1½ cups milk4 Tbsp butter5 Tbsp flourSaltPinch of cayenne½ cup grated Parmesan

For Poulade1 souffle base2 pounds ripe tomatoes3 Tbsp olive oilSugar, if neededSalt and pepperBalsamic vinegar4 ounces cream cheese4 ounces goat cheese2-4 Tbsp milk1 bunch scallions, minced½ cup mixed herbs (combination of any or all: parsley, chervel, basil,tarragon, dill, oregano, fresh or dry)

Preheat oven to 400º F. Line 10 x 15 baking sheet with waxed paper. Putbutter dabs in pan corners to hold paper. Lightly butter and flour paper;knock off excess flour. Separate yolks and whites; beat yolks lightly and setaside. Heat milk. Melt butter, add flour and stir continually for 1-2 minutes onmedium heat until lightly colored. Whisk in milk and cook 3 minutes more,stirring constantly. Remove from heat and add ½ tsp. salt and cayenne. Whisksome of the hot milk into the yolks, then return all to pan to combine.

In large bowl beat the egg whites with a pinch of salt until they formsmooth, firm peaks. Stir ¼ of the whites and ½ of the Parmesan into egg-milk mix, then gently fold in the remaining whites. Pour onto a bakingsheet, spreading to fill all corners and sprinkle the surface with theremaining cheese. Bake until top is nicely browned and puffed, about 15minutes. Remove from oven and cool. Carefully turn onto counter orboard and remove paper.

Drop tomatoes into boiling water for 10 seconds; peel, seed and chopinto ½ inch squares. Heat oil in wide pan. Add tomatoes to pan and cookquickly over high heat to evaporate juices; stir frequently, about 5 minutes.If tomatoes are tart, add a pinch of sugar. Remove from heat and seasonto taste with salt, pepper and vinegar. Cool.

Combine cream cheese and goat cheese, thin with enough milk tomake it spreadable and spread over entire surface of souffle roll. Coverwith herbs and then the tomatoes. Roll up tightly, starting at short end.Serve right away or wrap in plastic wrap and refrigerate. Bring to roomtemp, at least 20 minutes. To serve, cut into slices. Will keep up to 2 days.Serves 6 entree portions.

great recipesof Arizona

GREEK MEATBALLS WITH AVGOLEMONO SAUCE Fronimos • Tucson

2 pounds lean ground beef (or 1 pound ground beef and 1 pound ground lamb)2 onions, grated or chopped fine2 Tbsp fresh mint, minced¼ cup rice, uncooked1 egg, beatenSalt and fresh ground pepper¼ cup fresh Italian parsley, minced6 Tbsp butter2 cups beef broth (may use canned consommé or bouillon cubes)2 cups water

Avgolemono Sauce (egg lemon)4 eggs4 Tbsp lemon juiceBroth from meatballs

In a large bowl, prepare the meatball mixture by thoroughly combining theground beef, onions, mint, rice, egg and salt and freshly ground pepper totaste. Knead the mixture well and form into balls, each about the size ofa walnut. Roll the balls in minced parsley.

In a deep pot, melt 4 tablespoons of butter. Carefully place the meatballsin the pot, one layer on top of another. Add the broth and remaining 2 tablespoons of butter. Adjust the flavor of the broth to suit your taste byadding additional salt or pepper.

Cover the pot and bring it to a boil; then reduce heat and simmer for 35-40 minutes, or until the meatballs are cooked. Take the pot from theheat and using a slotted spoon, transfer the meatballs to a serving dish.Return the broth to a low heat to keep it warm.

Prepare the avgolemono sauce by beating the eggs, whites first, andthen adding the yolks and beating together until quite frothy (about 2 minutes). Gradually add the lemon juice, beating the mixture thoroughlyto prevent curdling. Carefully dilute this mixture with about ½ cup of thehot broth. Then add the egg-lemon mixture by droplets into the remainingbroth, stirring steadily.

Raise the temperature of the sauce slowly, but do not boil. Remove itfrom the heat and pour it over the prepared meatballs. Garnish with slicesof lemon and green parsley.

To complement the flavors, serve with a green salad, feta cheese, crustybread and Kalamata olives. Serves 4 to 6.

GUACAMOLEBlanco • Tucson

5 pounds avocado2 ounces roasted Poblano2 ounces roasted Anaheim 2 ounces roasted Jalepeño3 ounces caramelized onion½ ounce chopped garlic½ ounce cilantro3 ounces salsa1½ ounces salt2 ounces ground pepper1½ ounce lime juice3 ounces sour cream

Weigh all ingredients on a digital scale, transfer to a stainless bowl andworking from center of bowl inward. Mash all of the avocado with a wirewhisk until there are no chunks larger than ½ inch. Stir until all ingredientsare evenly combined. Hold for no more than 2 hours. Makes 3 quarts.

POUND CAKEWildflower • Tucson

1 pound butter 21 ounces granulated sugar1 vanilla bean, split and scraped8 ounces Mascarpone cheese 6 eggs ¼ tsp. vanilla extract13 ounces all-purpose flour, sifted twice2 pinches Kosher salt*All ingredients should be at room temperature.

Prepare pan with parchment paper and spray. Set aside. Mix withpaddle attachment using creaming method. Cream butter, sugar andvanilla bean together. Mix for 5 minutes. Scrape down and addMascarpone cheese. Mix for 5 minutes, scraping down.

Add eggs one at time, then add salt and sifted flour mix untilcombined. Spread batter out on tray. Smooth top. Bake at 325º F untilgolden and cake springs back. Chill cake before removing from pan.Cut cake, top with warm strawberry rhubarb compote.

Arizona Gourmet Living • Spring 2011 53

RENATE’S CONFETTI SLAWBy Alex Kollar, Owner and Renate StepinaJust Add Water Café • Tucson

½ head of purple cabbage, thinly sliced (or a 10 ounce bag of purple cabbage)6-8 green onions cleaned and sliced thinly, including the darker greens1 bundle of medium size radishes, cleaned, greens removed and thinlysliced, shaved or julienned1 bunch of cilantro, cleaned and loosely choppedA handful or so of shredded carrots primarily for color and garnish

In a large glass salad bowl, mix all ingredients until all colors, textures andtastes are well distributed (quantity of cilantro can be increased/decreasedbased on personal preference). Lightly drizzle a good quality virgin olive oilover the slaw mixture, lifting/distributing/tossing with hand or tongs. Addseveral full dashes of a nice Italian Balsamic vinegar followed by normalsodium soy sauce. Continue the hand mixing process until slaw is welldressed (color will take on the brownish hue of the vinegar and soy sauce)but it should not be overly saturated. Drain off excessive liquids. Sprinklewith a bit of reserved carrots, add a radish flower, bedded in cilantro greensfor color-cover, refrigerate for about an hour, toss a bit and then serve!

LAVENDER BASIL LEMONADECafé 54 • Tucson

8 ounces of sugar1 cup water¼ cup tightly packed fresh basil leaves, roughly chopped3 Tbsp of dried or fresh lavender flowers1 cup lemon juice½ gallon cold water

Combine sugar and water in small saucepan and heat over medium heatuntil just boiling. Turn off heat and stir in basil and lavender. Cover andallow the syrup to steep for 10 minutes.

Meanwhile, combine cold water and lemon juice in a large pitcher.Strain the finished syrup into the pitcher and stir to combine. Allowlemonade to chill in the refrigerator for at least one hour, then serve overice. Garnish with a few sprigs of fresh basil and a slice of lemon. Thisrecipe makes a little more than a half gallon.

Lavender can sometimes be hard to find. It is usually available in driedform in the candle or soap making section of your local craft store, andcan be found on the Internet with a quick search. It stores well in thefreezer, wrapped tightly. Even better, grow your own! Suggestion: Make adouble batch of syrup and use it to flavor your favorite adult beverage.

great recipes of Arizona

FRESH HALIBUT COOKED IN PARCHMENT PAPER Tavolino Ristorante • Tucson

2 pounds fresh halibut, cut into four fillets, skin removed1 pound green beans1 large russet potato, peeled2 vine ripened tomatoes20 Kalamata olives, unpitted4 Tbsp extra virgin olive oilFresh thyme1 egg lightly beatenSalt and pepper to taste4 pieces of parchment paper, approximately 34 x 16 inches each

Preheat the oven at 400° F. Boil the potatoes and green beans in saltedwater. Remove and cool. Slice the potatoes and tomatoes into ¼ inch thickslices. Working with a single piece of parchment paper at a time, lay it flaton a work surface and make a single layer of potato slices. Make a layerof green beans on top of the potato slices and top with a single fillet ofthe halibut. Top the fish with sliced tomatoes and olives, then drizzle witholive oil. Sprinkle with salt and pepper and a whole sprig of thyme.

Using a pastry brush, brush the edges of the paper with the beatenegg wash. Fold the paper in half over the fish and vegetables andcrimp the edges to seal the paper well. Bake the fish in a 450º F ovenfor 12 minutes. Serve each “package” on a plate, slicing just beforeserving to release the dish’s heady Mediterranean aroma. Serves 4.

MEATBALLSDry River Company • Tucson

1½ pounds ground beef1 pound ground pork1 Panko bread crumbs2 Tbsp dried oregano2 Tbsp granulated garlic2 Tbsp paprika2 Tbsp fennel seed½ cup tomato sauce2 Tbsp ground Parmesan¼ cup Cheddar Cheese¼ cup Jack Cheese4 eggs

Preheat oven to 350° F. In a large bowl, mix all ingredients well. Portionout mixture into 4-ounce balls. Place meatballs on a roasting pan. Add aquarter inch of water to pan. Bake in 350° degree oven for 18-25 minutes.Yields 16 meatballs.

RED VELVET CUPCAKESBy Pastry Chef Maribel CervantesLe Bon Gâteau • Tucson

½ cup butter1½ cup sugar2 eggs2 Tbsp cocoa powder4 Tbsp red food coloring1 tsp salt1 tsp vanilla1 cup buttermilk2½ cup flour½ cup apple sauce1½ tsp baking soda1 Tbsp apple vinegar

Preheat oven to 325° F, beat egg whites until soft peaks and set to the sidein a different bowl. Cream butter and 1½ cups sugar. Add the egg yolksand beat well. Make a paste of cocoa and red food coloring and add tocreamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together.Alternately add the flour with the milk mixture to the creamed mixture.Add in ½ cup of apple sauce. Fold in egg whites. When combined, mixbaking soda and vinegar, fold in to batter, divide into 24 cupcakes andbake for 20 minutes.

BRAISED ONIONS BURGERS Zinburger • Tucson

For Braised Onions 1 pound yellow onions, sliced1 Tbsp olive oil¼ cup honey2 cups Zinfandel wineSalt and pepper to taste

In sauté pan over medium heat, sweat onions until color starts to appear.Add honey and caramelize. Add red wine and simmer until completelyreduced. Season to taste.

For PattiesSliced Manchego cheese (enough for four burgers)Shredded iceberg lettuce (enough for four burgers)2 pounds freshly ground certified Angus beef

Form freshly ground certified Angus beef into four 8-ounce burgers.Lightly season with kosher salt, black pepper, celery salt and onionpowder. Grill burgers to medium rare. Place warm onions on burgers.Place thinly-sliced Manchego on onions and melt. On toasted bun, spreadmayonnaise evenly on top and bottom. Place thinly shaved iceberg lettuceon bottom of bun. Build burger and enjoy! Serves 4.

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