Catalina Foothills, AZ October 2025

The Mouth Is More Than A Set Of Teeth... It Is A Gateway To The Body

Chronic oral inflammation, gum disease, and untreated infections release harmful bacteria and toxins into the bloodstream.

Research has shown that these circulating pathogens can contribute to systemic inflammation, which is a known risk fac tor for cognitive decline, memory loss, and even Alzheimer’s disease. In this way, poor dental health can accelerate brain drain, while proactive dental care can help support brain gain.

Chewing also has a direct neurological benefit. Studies reveal that mastication stimulates blood flow to the brain, improving attention and short-term memory. Furthermore, the relationship works both ways. The brain influences the mouth as much as the mouth influences the brain. Stress, anxiety, and depression often show up first in the dental chair, whether through jaw clenching, teeth grinding, or neglect of oral hygiene. Dentists are often the first health professionals to notice early warning signs of systemic and neurological conditions.

The idea of brain gain reminds us that dentistry is not just about a bright smile. It is about protecting overall wellness, extending healthy years of life, and keeping the mind sharp. Investing in regular dental care, brushing, flossing, professional cleanings, and timely treatment, does more than preserve teeth. It preserves the brain, supporting memory, mood, and cognition.

At E Dental Solutions, under the care of Dr. Wissinger, our commitment to excellence means we look after more than just your smile, we help protect your overall health.

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Holistic and Biologic Dentistry

Dr. Elahe Wissinger, DMD

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TUCSON’S PREMIER MED SPA

At Facial Artistry & Aesthetics, our mission is to provide an elevated level of service that combines uncompromising attention to detail with highly personalized treatments designed to meet each patient’s unique needs. We are committed to offering a thoughtful and precise approach where patients feel valued, rejuvenated, and naturally radiant.

You’ll leave our office with nothing short of stunning, lasting results.

WE ARE MOVING FORWARD AT FACIAL ARTISTRY & AESTHETICS. MEET OWNER AND VISIONARY, DANIELLE MOSER:

I have been in cosmetic dermatology and plastic surgery for 23 years here in Tucson, working with some of the best in the field. I believe in building meaningful relationships and serving as a trusted partner in achieving your skincare goals. At Facial Artistry & Aesthetics, we deliver more than treatments--we provide care! We are very much looking forward to serving the Foothills community today!

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Spooky Sweets and Stylish Sips on Hand

A note to our dear readers...

Thank you so much for all that you do to support and encourage our passion project! Catalina Foothills magazine is now in its fourth year of publishing good-news stories for our friends and neighbors in the Catalina Foothills. And thank you, too, to our partners who make the magazine possible! Please support them!

Ray Ray's Sonoran Spirit tea continues to take over southern Arizona with its exceptional, mega-refreshing hard tea. And the news keeps getting better at the distillery on East Broadway downtown. Rachel and the team now have three versions: the original, prickly pear, and citrus green tea. Each is crisp, delicious, not too sweet or sour, and made from distilled vodka (not malt liquor).

The story of this incredible new product line can be found here: citylifestyle.com/ catalinafoothills/issues/2025-05 starting on page 22. The elixir is available from Tucson to Flagstaff and beyond, both in cans at retailers and on tap at dozens of bars and restaurants. A frequently updated map is here: cocktaillabaz.com/map. And yes, it is growing fast! Check out Maui Mart on Grant, Plaza Liquors on Campbell, Rumrunner on Speedway, and Total Wine and More at either location. Onward, Ray Ray's!

Another foray for those seeking great places to try craft cocktails is detailed in this issue in the Stylish Sips story. Mind-blowing options that you must explore! Meanwhile, things at our favorite neighborhood watering hole and fine dining location ( Hacienda del Sol) are continuing to cater to our neighbors. Check out their free Friend of Hacienda del Sol membership for special events, discounts on food and beverages, plus great spa and lodging deals. And lots of live music! Just text JOIN to (737) 316-3601.

Speaking of Sol, check soon to see if you can still get in for Casino del Sol's 10th annual golf tournament taking place October 22–23 at the award-winning Sewailo Golf Club.

The tournament anticipates a sold-out event and will feature sponsored holes and lots of special events. Casino Del Sol has hosted the Charity Golf Tournament since 2015, providing support for thousands of families across southern Arizona. For more information: call 1-855-SOL-STAY or visit  CasinoDelSol.com. It's a great time and does good for those in need.

Thank you for your time and consideration!

JEFF HERR, PUBLISHER

October 2025

PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com

EDITOR

Megan Ewing | megan.ewing@citylifestyle.com

PUBLICATION DIRECTOR

Deborah Davis | deborah.davis@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Jessica Bush | jessica.bush@citylifestyle.com

CONTRIBUTING WRITERS

Anna Lineberry, Sybil Velarde

CONTRIBUTING PHOTOGRAPHERS

Amanda Sierra, Carlos Chavez, Jackie Tran, Kyle Arthur, Shannon Christine Dudley, The Cork Tucson

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Andrew Sapad

LAYOUT DESIGNER Kelsey Ragain

QUALITY CONTROL SPECIALIST Anna Minnick

In your Element

Discover Silver City, NM –The perfect fall escape

Experience the magic of Silver City, New Mexico, this fall. Just a few hours from Tucson, this enchanting destination offers a world of stunning landscapes and endless adventure. Hike or bike through miles of scenic trails, explore the Gila National Forest, or discover a vibrant art scene in the historic downtown. Whatever your passion, Silver City provides the perfect backdrop for your next unforgettable journey. Closer than you think. Cooler than you expect.

Q&A with Matt Kraiss

ARTICLE BY MEGAN EWING

Q: Your culinary journey has taken you through some of Tucson’s most iconic kitchens. According to The Cork Tucson’s website, you have worked at restaurants like Ermano’s, Lindy’s on 4th, and Mountain Oyster Club. How have these experiences shaped your approach at The Cork Tucson?

A: Working with Lindy was a pleasure because he was such a wonderful and creative person. The Erman brothers and I worked together to develop a fermentation program. That process helped me peel back the onion to see what I knew and what I needed to learn. Fun local fact: The first meeting of the Gastronomic Union of Tucson (GUT) was held in the back room of Ermano’s. At the Mountain Oyster Club, chefs Obadaih

MEET THE MASTERMIND BEHIND THE CORK TUCSON'S ICONIC

DISHES

"MY PHILOSOPHY IS DON’T WASTE ANY FOOD, MAKE SURE EVERYTHING TASTES GOOD, HAVE A GOOD TIME, AND IT’S UP TO US HOW WE TREAT EACH OTHER."

Hindman and Mike Estelle encouraged me to develop a better understanding of precision and elegance. My takeaway after working with Obie for years was well said by Confucius: “To know what we know and what we do not know, that is true knowledge.” My approach at The Cork Tucson was inspired by those experiences. My philosophy is don’t waste any food, make sure everything tastes good, have a good time, and it’s up to us how we treat each other.

Q: You’re known for combining flair and finesse in your dishes. Where does that artistic touch come from, and how do you translate it to the plate?

A: Throughout my life I’ve had a creative urge. When I was 15 my sister died, and I started writing poetry and music to express my feelings. In high school, I had an American history teacher named Miss Rincon. Since I was always writing music in class (while ignoring the subject), she had me write music about the subject and perform for the class. Years later I was nominated—along with the hip-hop group I was in—for the Tucson equivalent of a Grammy (known locally as the Tammies). In the meantime, I was working in restaurants and started to translate my creativity into the food I cooked. It was a practical creative outlet, as it supported my daughter and me, and I discovered how much I love feeding people. As I worked my way up the ranks, I got more opportunities to create food I was passionate about. Whatever the event or occasion, people can see my passion on their plates.

Q: What’s your process for crafting daily specials? Do you start with an ingredient, a flavor memory, or a feeling?

A: Some ideas come when Noah Tellez, chef of our sibling venue Uncork’d, and I are enjoying a beer and talking on the patio after the restaurants are closed. Most of the time, it’s a desire to prevent wasting the seasonal ingredients we have on hand, so the ideas frequently start with an ingredient. Other times I’m writing menus months in advance and daydreaming of seasons to come, the ingredients that will be available, and the original ways I can use them. Sometimes it’s when restaurant manager Jeff Hughes and I are in the office brainstorming ideas for upcoming events. One of the ideas will strike both of us at the same time, and we know we’ve figured it out.

(PhotoBy: Shannon Christine Dudley)

Matt Kraiss

EXECUTIVE CHEF AT THE CORK TUCSON

A fixture on Tucson’s famed “Restaurant Row” for decades, The Cork Tucson blends timeless hospitality with a fresh, modern energy. Known for its elevated yet welcoming atmosphere, it remains a destination for both special occasions and relaxed evenings with friends. While legacy dishes anchor the menu—favorites that have delighted guests for years—Executive Chef Matt Kraiss brings a vibrant edge to the table. His approach marries precision with creativity, drawing on seasonal ingredients, bold flavors, and a deep respect for the restaurant’s history. Owners Glenn and Sally Murphy uphold The Cork Tucson’s tradition as one of the last strongholds of “Restaurant Row,” while giving Matt the freedom to craft plates that surprise and inspire. The result is a rare balance—classic and contemporary, refined yet approachable—that keeps The Cork Tucson not just relevant, but essential in Tucson’s ever-evolving culinary scene.

Q: The Cork Tucson is known for its elevated yet approachable vibe. How does your menu reflect that balance?

A: The Cork Tucson menu is one of legacy. There are items on that menu that have been there for decades. I did my first menu update in January of this year, and my goal wasn’t to change any of the existing legacy menu items because they’re on the menu for a reason—they’re delicious! I strive to enhance and complement these dishes with fun new sides that change seasonally. I added a few daily specials for The Cork Tucson team to push ourselves creatively. We have a rib eye of the day, a salmon of the day, a rice of the day, and a seasonal vegetable that we create as a team. On any given day you can join us at The Cork Tucson for a traditional meal, a Michelin classic like Lobster Thermidor, or a dish we created that day.

Q: Tucson’s culinary scene has evolved over the years. What excites you most about being a chef here right now?

A: The collaborations between chefs and the egofree, open-door policy we have with each other has helped all of us elevate our food. I love the experience of shared goals—delicious and imaginative food. I also love taking part in the dinners we collectively put together, and, of course, the friendly faces, bad jokes, and focus on detail. The GUT dinners, chefs, and restaurants they operate are definitely my favorite part of being a chef in Tucson.

Q: Do you have a dish on The Cork Tucson menu that feels especially personal to you? What’s the story behind it?

A: I have been experimenting with new wild game entrées since landing the job at The Cork Tucson in April 2024. The first time we did bison osso buco was on the Valentine’s Day menu this year as one of the main dish options, and it was a hit! The second rendition of this dish was one of our “Summer Getaways,” and I’m very excited to announce we’re adding it to the fall/winter menu this year. It’s a coffee-rubbed, mesquite-smoked bison osso buco, served over goat cheese mashed potatoes with charred baby carrots, pickled onions, and espresso demi-glace. This dish is a direct result of Jeff Hughes and me throwing out wild ideas to craft meals that we enjoy. I truly believe this dish represents The Cork Tucson and its legacy quite well.

Your Local Escape, Every Day of the Week

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Be Moved

BALLET TUCSON’S DARING NEW SEASON

ARTICLE BY MEGAN EWING

As the curtains rise on a new season, Ballet Tucson invites audiences to experience dance in ways both familiar and surprising. Artistic Director Margaret Mullin sees ballet not as a museum piece, but as a living art form — one that belongs to the community it serves. “It can be exciting, it can be fresh, and it can surprise you,” she says.

This year’s lineup reflects that philosophy, blending tradition with invention under the company’s new tagline, Be Moved. From timeless holiday magic to world premieres, Mullin hopes Tucson audiences will not just watch ballet, but feel it deeply.

Magic in the Moonlight

October 31-November 2, 2025

To kick off the season, Ballet Tucson invites audiences to Magic in the Moonlight, a program that blends classical elegance with contemporary storytelling. The mixed-repertory lineup features the Ballet Tucson premiere of Paul Gibson’s Sense of Doubt, a visually striking neo-classical piece full of vigor and athleticism that highlights the dancers’ precision and grace. Audiences will also be transported into an iconic story of mystery and romance with Chieko Imada’s Phantom of the Opera , complete with the signature falling chandelier, a haunting boat ride, and a Degas Ballerina classroom scene featuring students from The School of Ballet Tucson. Adding lyrical contrast, Margaret Mullin’s Clair de Lune Pas de Deux offers a serene and romantic duet, and the evening concludes with the dramatic Black Swan Pas de Deux from Swan Lake, featuring the ballerina’s remarkable thirty-two fouetté turns.

For Mullin, this program exemplifies the balance of tradition and innovation she hopes audiences will experience. “People think they know ballet, but when they encounter something unexpected, that’s when it really resonates,” she says. With Magic in the Moonlight,

viewers can expect technical brilliance, dramatic storytelling, and moments that will surprise, delight, and move them — all in one evening.

Opening night audience members can join Mullin and the cast of dancers for a special post-performance Halloween celebration in the Temple of Music and Art courtyard.

The Nutcracker

December 19-21, 2025

No December in Tucson feels complete without The Nutcracker. Presented in partnership with the Tucson Symphony Orchestra, the production offers a uniquely local experience with live music and dance performed by two of the city’s cultural treasures. “Ours is Tucson’s holiday production — it’s your local symphony and your local ballet coming together.”

That emphasis on celebrating what’s local makes the performance special, Mullin explains. “Local doesn’t mean less than. We have a strong symphony, a strong ballet, and an excellent production. Supporting that keeps world-class art thriving here in Tucson.”

The festivities also include the cherished Sugar Plum Tea, the company’s annual holiday kickoff on November 23rd, which adds a touch of sweetness to the season.

Desert Voices

February 27-March 1, 2026

In the spring, Ballet Tucson presents Desert Voices, a program rooted in the landscapes, stories, and spirit of the Southwest. The performance features Kiyon Ross’s Un-A’frayed Edges, a dynamic and sassy contemporary ballet showcasing the dancers’ athleticism and energy, alongside Margaret Mullin’s world premiere Desert Dweller, a piece inspired by the natural beauty of Tucson and the Tohono Chul Gardens, set to original live music by Tucson Flamenco guitarist Misael

“People think they know ballet, but when they encounter something unexpected, that’s when it really resonates."

“I want people to know they belong here. You don’t need to know anything about ballet to be inspired and uplifted by it.”

Barraza-Diaz in partnership with the Tucson Guitar Society. Ross’s work is “full of life,” Mullin notes, “and you have such fun watching the dancers move.” Meanwhile, Desert Dweller is more earth-grounded, reflecting the colors, textures, and strength of the desert, with projections of imagery of the Tohono Chul Gardens by local photographer Carlos Chavez, enhancing the immersive experience.

Audiences will also experience the highly anticipated return of Associate Artistic Director and Resident Choreographer Chieko Imada’s Himiko, in partnership with the Tucson Desert Song Festival and Tucson Guitar Society. Based on a Japanese legend, Himiko uniquely blends ballet with traditional Japanese dance and powerful storytelling, set to live music performed by celebrated musicians Duo Chinoiserie and Soprano Erika Burkhart.

For Mullin, this program is about connecting dance to community. “We wanted to make a program that really belongs to Tucson,” she says. “There’s a power in combining live music with dance, and I think it’s going to feel deeply connected to this place, where artistic collaboration thrives.” By pairing contemporary works with live music and site-inspired visuals, Desert Voices highlights local and international artistry while inviting audiences to experience ballet as both familiar and distinctly tied to Tucson’s unique environment.

Ballet in Bloom

April 17-19, 2026

Ballet Tucson closes the season with a program that feels like a bouquet — rich, refined, and full of personality. George Balanchine’s La Source, often described as having the sparkle of “pink champagne,” showcases both dazzling ensemble passages and exquisite pas de deux. Adding a contemporary flair, the company introduces its first work by acclaimed choreographer Matthew Neenan with Bacchus, a spirited piece originally premiered by Pacific Northwest Ballet in 2019, when Artistic Director Margaret Mullin was part of the cast. Set to the lively rhythms of Oliver Davis, Bacchus

brims with playfulness and energy, echoing the spirit of the Roman god of wine. The program culminates with the Ballet Tucson premiere of Ron Cunningham’s celebrated Bolero. Known for its boldness and intensity, this striking ballet, set to Maurice Ravel’s iconic score, has long captivated Sacramento Ballet audiences and now promises to deliver a powerful, exhilarating finale for Tucson’s 2025/2026 Season. “We want to show that ballet is continuing to evolve,” she says. “It’s about honoring tradition while planting seeds for what comes next — giving our dancers and our audience something unexpected, exciting, and deeply moving.”

Beyond the Stage

In addition to the performances themselves, Ballet Tucson is rolling out fresh initiatives to welcome more people into the fold. New Beer & Ballet nights invite patrons 21-45 years of age to enjoy an evening of dance and social connection, with discounted tickets and $5 beers. Season subscribers can enjoy exclusive behindthe-scenes access to studio rehearsals, watching as dancers and choreographers work to prepare for upcoming performances, adding depth to the theater experience.

These efforts are all part of Mullin’s broader goal: to open ballet’s doors wider. “I want people to know they belong here,” she says. “You don’t need to know anything about ballet to be inspired and uplifted by it.”

Be Moved

That phrase — Be Moved — is more than just a tagline. It’s a promise, a hope, and an invitation. Whether through the nostalgia of The Nutcracker, the wonder of Magic in the Moonlight, the rootedness of Desert Voices, or the renewal of Ballet in Bloom , Ballet Tucson’s season is designed to stir something in everyone.

Season subscriptions and individual tickets are now available through Ballet Tucson, offering the best seats and exclusive perks for those ready to experience the city’s resident ballet company. As Mullin says, “This is your ballet and your city. Come and be moved.”

LEARN MORE: A season subscription opens the doors to a plethora of opportunities to further engage with Ballet Tucson. To learn more about becoming a season subscriber, visit ballettucson.org/ season-subscription.

At Piper Accounting Solutions, we understand that taxes can be daunting. That’s why we strive to create a welcoming environment where clients feel comfortable discussing their tax concerns. The owner, Felisha Leffler, is a knowledgeable professional and is not only an expert in tax law and regulations but also adept at explaining complex concepts in a clear and understandable manner. Whether you are a first-time filer or a seasoned business owner, we are here to guide you through the process with patience and compassion. Team Piper is your go to for a down to earth, honest, and caring tax and accounting firm.

SPOOKTACULAR SWEETS

Three Treats to Try This Halloween

Spooktacular sweets even your littles will enjoy!

Some tasty morsels for you and the crew to ponder, prep, and chomp!

CHOCOLATE BAT COOKIES

MAKES

24 cookies

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 3/4 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 1/2 cup packed light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 48 mini white M&M’s

• 1/4 cup semisweet chocolate chips

• Sanding sugar, for rolling

Directions:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat the granulated sugar, butter, and brown sugar with an electric mixer on medium-high speed until creamy. Add the egg and beat until incorporated, then mix in the vanilla. Gradually add the dry ingredients and mix until just combined. Cover the bowl and refrigerate for at least 30 minutes or up to 2 days.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Using a medium (1 1/2-tablespoon) cookie scoop, portion 24 balls of dough, reserving any remaining dough. Roll each ball in sanding sugar and arrange on the baking sheets, spacing 2 inches apart. Flatten each ball into a 2-inch circle, then use a batshaped cookie cutter to create the design.

Bake for 8 to 10 minutes, until the edges are set. Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

In a heatproof bowl, microwave the chocolate chips in 10-second intervals, stirring between each, until smooth. Transfer to a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped). Pipe small dots of chocolate for the eyes and press a white M&M onto each dot. Let the chocolate set before serving.

PUMPKIN PIE-INSPIRED RICE KRISPIES WITH WHIPPED TOPPING

SERVES

eight wedges

Ingredients:

For the Rice Krispies Crust:

• 1 1/2 tablespoons unsalted butter

• 2 cups marshmallows

• 1/2 teaspoon vanilla extract

• 3 cups Rice Krispies cereal

For the Rice Krispies Filling:

• 2 1/2 tablespoons unsalted butter

• 1 teaspoon pumpkin pie spice

• 3 cups marshmallows

• 2 teaspoons orange food coloring

• 4 cups Rice Krispies cereal

• Whipped cream (optional)

Directions:

Coat an 8-inch round cake pan with cooking spray and set aside. For the crust, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir constantly until melted. Stir in the vanilla, then fold in the cereal until evenly coated. Press the mixture firmly along the inside edge of the prepared pan to form a 1-inch border. Let cool while you prepare the filling.

For the filling, melt the butter with the pumpkin pie spice in a saucepan over medium-low heat. Add the marshmallows and stir until melted, then mix in the food coloring. Fold in the cereal until evenly coated. Press the filling firmly inside the crust to compact it. Let cool completely.

Once cooled, invert onto a serving plate. Slice into wedges and top with whipped cream, if desired.

NOT YOUR MUMMY’S BROWNIES

MAKES

12 brownies

Ingredients:

• 12 store-bought or homemade brownies (see our recipe in the August issue)

• 24 candy eyeballs

• 3 cups (360 g) confectioners’ sugar

• 2 teaspoons light corn syrup

• 5 tablespoons room-temperature water

• Pinch of salt

Directions: In a medium bowl, prepare your icing. Stir together the confectioners’ sugar, corn syrup, 4 1/2 tablespoons of water, and salt. The mixture will be very thick. Switch to a whisk and whisk in the remaining 1/2 tablespoon of water until the icing ribbons back into the bowl and holds its shape for a few seconds before melting back in. If too thick, whisk in an additional 1/2 tablespoon of water until desired consistency is reached. Spoon the icing into a piping bag or plastic bag with a small hole cut in the corner. Pipe zigzag lines over each brownie to create the look of mummy bandages. Place two candy eyeballs on each brownie. Let sit for about 20 minutes to allow the icing to set before serving.

Stylish Sips

Four+ Cocktail Bars Worth The Hype

In Tucson, cocktail culture is more than just a trend—it’s an experience. From tucked-away speakeasies to artfully curated lounges, the city offers no shortage of places to savor a beautifully crafted drink. These stylish destinations combine atmosphere, artistry, and a dash of mystery, making each visit feel like a night out worth remembering. Whether you’re in the mood for a classic pour or a bespoke creation, Tucson’s most fashionable bars serve up serious style—one sip at a time.

SIDECAR

A staple in Tucson’s historic Broadway Village, Sidecar is a stylish neighborhood bar that’s equal parts charm and craft. With a sleek, intimate interior, it’s the kind of place where conversation flows as smoothly as the cocktails. The menu features timeless classics alongside inventive house creations—think expertly balanced sours and smoky mezcal blends.

BARBATA

Located beneath downtown Tucson’s acclaimed restaurant BATA, BarBata is an intimate basement lounge inspired by the aperitivo culture of Spain and Italy. With warm wood finishes and a moody, modern aesthetic, the space invites guests to unwind over elegant cocktails.

Seating is limited, creating an exclusive yet welcoming vibe.

SONORAN MOONSHINE CO. + PROHIBICIÓN MOONSHINE

Sonoran Moonshine is a lively, bright, and friendly spot for regional drinks, including margaritas and palomas, as well as truly extraordinary sips. Hidden beneath Sonora Moonshine Co. in downtown Tucson is Prohibición Moonshine, an atmospheric speakeasy where mystery and craftsmanship blend seamlessly. Skilled bartenders at both spots can create custom drinks tailored to your preferences, often opting to highlight agave spirits and bold Southwestern flavors. It’s a go-to for adventurous sippers, romantic dates, or anyone seeking a unique, off-the-radar experience.

THE STILL SPEAKEASY

Tucked discreetly behind an odd (and stubborn) metal door behind the kitchen, The Still Speakeasy is a refined hideaway evoking Prohibition-era elegance. Inside, expert mixologists craft a rotating menu of eight cocktails every two weeks, with hand-made mixers and classic amaretto sours among the fan favorites. The small venue offers a patio where patrons can pair drinks with cigars from its selection of approximately 20 premium brands.

“

These stylish destinations combine atmosphere, artistry, and a dash of mystery.

THE TRUSTED CHOICE

Getting over a major medical crisis isn’t easy, but a trusted provider can help ease the burden. At Encompass Health, we create rehabilitation programs that are specifically designed for each patient’s needs, using advanced technology and innovative treatments to maximize recovery. It’s why so many people and their caregivers choose us. And why we are the trusted choice of a growing number of medical professionals.

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©2022:Encompass Health Corporation:MyTurn

A hometown favorite.

Voted Best Debit Card.

Hughes shares your passion for the community. It’s why we created a suite of exclusive, locally-inspired debit card designs. Choose your favorite and pair it with a free checking account that earns dividends with no monthly fees, no minimum balance, and convenient 24/7 online and mobile banking.

Hughes Federal Credit Union is a local, not-for-profit and gives back to its members and the community. We are where you need us, with seven convenient branch locations where you can get your card issued instantly, or open an account online at HughesFCU.org/Debit

We take you further.

From Tucson Roots to Nationwide Shelves

From a small family business to grocery store shelves across the country, Bakehouse Bread Company has built its legacy one loaf at a time. What began in 1996 as a cozy Tucson bakery founded by Nancy and John McKearney has since grown into a household name, with their sweet breads now sold nationwide. At the heart of their success is family tradition, centered around Nancy’s mother’s handwritten zucchini bread recipe, which remains their best seller and a favorite of customers everywhere.

The Journey

The McKearneys’ story began after they moved from Michigan to Tucson, ready to take on a new challenge: starting their own business. Nancy’s childhood memories of baking, combined with the growing artisan bread movement, inspired the couple to open a bakery. Their vision became a retail bakery called Village Bakehouse in 1996, a small shop that quickly became a local favorite.

The beginning wasn’t easy. “I had never touched a piece of dough in my life; I couldn’t bake you anything,” John said. Even his college roommate, a third-generation bakery owner, thought the plan was crazy. But Nancy’s love of baking provided a solid foundation. She connected with the Bread Bakers Guild, traveled to France for training, and brought in a San Francisco company to help with building, equipment, and staff training.

ARTICLE BY ANNA LINEBERRY PHOTOGRAPHY COURTESY OF BAKEHOUSE BREAD COMPANY

“We were down to our last penny; we had spent everything we had,” John said. “We decided we needed to stop training and open.”

Once they did, business quickly picked up. The bakery became a community favorite, opening a second location and supplying breads to local restaurants, including the Metropolitan Grill. A meeting with Trader Joe’s managers soon led to their breads being sold in both Tucson and Phoenix stores, an important step toward reaching a wider audience.

Transitioning to Wholesale

“We worked with U of A and had delivery trucks on the road seven days a week,” John said. “We quickly decided that we didn’t want to be in retail and wanted to be in the wholesale business instead.”

Village Bakehouse was sold, and Bakehouse Bread Company was born. What began as a five-year plan has now grown into nearly 30 years of success.

John McKearney

A family friend who managed a Fry’s store suggested they sell their bread there. While it seemed like a big goal at the time, a growing demand for sweet breads landed Bakehouse products on Fry’s shelves. Around 2000, the McKearneys made a strategic decision to stop producing artisan breads and ended their partnerships with Trader Joe’s and local restaurants. They focused entirely on sweet breads, like pumpkin, zucchini, and cinnamon swirl, which quickly became popular.

Growing Nationally

The Fry’s partnership became a stepping stone for further growth, leading to deals with Smith’s, Safeway, and Albertsons. Within a few years, Bakehouse bread was available nationwide through Kroger stores. “We’ve become this company that started as a small retail bakery and now we sell our breads throughout the country,” John said.

For John, seeing their breads on shelves in Michigan is especially meaningful. Visiting friends and family, he can walk into Kroger and buy a loaf of Bakehouse bread, a reminder of how far they’ve come.

Commitment to Quality

Quality remains important to Bakehouse Bread. Ingredients are fresh and sourced from trusted suppliers to ensure every loaf tastes the same across the country. Their top-selling zucchini bread, made from Nancy’s mother’s recipe, continues to be a favorite. The original handwritten recipe still sits in Nancy’s office, a symbol of the family tradition that started it all.

Even as Bakehouse gained national recognition, the McKearneys have never lost sight of their community, supporting local food banks and schools.

Looking Ahead

The McKearneys are committed to thoughtful growth. They recently hired a national sales manager to expand their reach, meeting with new companies and introducing products to new markets. “We have a fantastic team that makes sure every loaf of

bread is consistent and tastes the same across the country,” John said, highlighting the dedication behind every product.

Looking ahead, the McKearneys plan to keep growing while staying true to the values that inspired them to start the business. They aim to continue introducing new products while maintaining the quality and care that has defined their brand from day one.

For those curious to learn more, Bakehouse Bread Company’s website offers a behind-the-scenes look at their products including flavors like Cranberry Orange, Pineapple Coconut, and Wild Maine Blueberry along with their history and ongoing commitment to quality.

ROOFER TUCSON

Modern Roofing is proud to serve the Tucson community with top-quality roofing services. Our dedication to excellence and customer satisfaction makes us the preferred choice for all your roofing needs. We prioritize quality above all else. We use only the highest-grade materials and partner with leading manufacturers like GAF to provide durable, long-lasting roofing solutions. Our commitment to excellence ensures that every roof we install or repair meets the highest industry standards, giving you peace of mind and protection for years to come.

Opportunity That Grows Through a Classical Education

At Leman Academy of Excellence, we believe that a quality, classical education expands the opportunities for each young person and is vital to the success of the entire community. A classical education turns to history to help a child gain a greater understanding of the world around them. We believe that there is no greater way for your child to achieve success than to gain knowledge, build character and develop strong values. These core beliefs guide our course of study in our grade K-8 programs as well as in our preschool classrooms.

Now Enrolling for the 2025-2026 School Year

Golf in Championship Conditions - Every Day at

Our championship course, framed by the Catalina Mountains and sweeping city views, is kept to the highest standards — pristine fairways, true-rolling greens that challenge and inspire golfers at every level.

Members rave about the consistency and playability of Skyline’s course. From the first swing of the day to the final putt at sunset, the conditions set a new benchmark for private club golf in Southern Arizona.

Discover why Skyline is known for the best-conditioned course in Tucson. Membership opportunities are available now. Call Jennifer Flores, Director of Membership Sales & Service, at (520) 299-1111 or email jflores@skylinecountryclub.com

“A lot of people have this idea of a grandma’s nursing home, and we’re not that. We’re elevated in every aspect.”

Bringing Meals and Memories

Meet the Director Elevating Dining for Seniors in Tucson

Something special happens when we share a meal. Memories are made. Families and friends connect and indulge in the joys of life — together. No one knows that more than Shane Oliver, the new Director of Food and Beverage at The Hacienda at the Canyon®, a senior living community located in Tucson’s Catalina Foothills. With 35 years of experience in hospitality, Shane specializes in creating thoughtfully inspired cuisine for seniors that nourishes the body and sparks meaningful moments.

“I’m very pleased to be in senior living,” he says. “It takes all of my talent and all of my passion to be in this position.” After working in resort restaurants and fine dining settings, Shane soon led culinary teams across senior living communities, eventually joining The Hacienda earlier this year. He says his previous experiences helped him easily transition into his current role. “My grandparents took me to some of the most wonderful brunches. There was caviar, a raw oyster bar, and champagne. I grew up having those special moments, so I get this demographic. Food is a huge part of their life.”

Shane oversees offerings for six distinct dining venues and leads 60 dedicated associates. Mouthwatering steaks and chops are mainstays, along with hearty salads, grilled chicken, and fresh fish. Everything is crafted to reflect members’ unique tastes and preferences. “In Tucson, you better know Mexican, and you better know it very well,” he explains.

“They love seafood here. And they appreciate chateaubriand and beef bourguignon.” To punctuate each dining experience, Shane and his team offer an extensive wine list thoughtfully paired to enhance the bold, rich flavors of every dish. The Hacienda also hosts happy hours and curated wine tastings. “A lot of people have this idea of a grandma’s nursing home, and we’re not that,” he says. “We’re elevated in every aspect.”

DIGNITY AND JOY WITH EVERY BITE

An important aspect of Shane’s cooking philosophy is creating nutritious meals that are both delicious and satisfying. Working within caloric and nutritional guidelines, he crafts gourmet meals for Assisted Living and Memory Care members, ranging from Mediterranean dishes to comfort food favorites like mashed potatoes and pot roast. “We have the opportunity for our members to grow as they progress in life. And the good thing about that for food and beverage is that we already know them. We know what they like. It’s up to us to make sure that we are offering choices for them.”

As part of the community’s culinary offerings, Gourmet Bites Cuisine empowers individuals with cognitive or physical challenges to enjoy bite-sized creations without the struggle of managing utensils. Designed to be eaten by hand, each creation is skillfully crafted to delight the senses. And families

can have peace of mind knowing their loved one is receiving all the nourishment they need. “What’s nice about our memory care is that their family visits them frequently,” Shane says of its members. “They will all dine [together]. They feel that it’s familiar to them. And it really makes a difference.”

CULINARY EXPERIENCES THAT INSPIRE

For every member who lives at The Hacienda, Shane strives to create culinary journeys they’ll remember. From cooking demonstrations to mocktail-making classes, every event is punctuated by delectable cuisine, warm hospitality, and an inviting ambience. Shane and his team are currently planning Oktoberfest,

Thanksgiving, and Christmas events, complete with live music, festive decorations, and fresh, seasonal ingredients. For Shane, working in senior living is an opportunity to turn each meal into a meaningful experience, one where members create lasting moments with those they love.

“It just hits you like a memory,” he says of The Hacienda’s cuisine. “It’s the good things that [our members] deserve and that we provide for them.”

The Hacienda at the Canyon features refined residences, resort-style amenities, exquisite dining, and enriching wellness offerings for modern seniors. Call 520-477-3149 to schedule your private visit.

events

OCTOBER 1ST

Arizona Theatre Company: Deceived

Temple of Music and Art, 330 S. Scott Ave. | 7:00 PM

This gripping, suspense-filled new adaptation of 1938’s tense psychological thriller Gaslight follows a young wife as she struggles to make sense of strange occurrences in her home. Is she losing her grip on reason? In an atmosphere of growing paranoia and distrust, she fights to discover the truth. Wednesdays through Sundays through Oct. 18. Times vary.

OCTOBER 1ST

Center for Creative Photography Party: Celebrating the Collection at 50

Center for Creative Photography, 1030 N. Olive Rd. | 10:00 AM

Turning 50 deserves a party! The Center of Creative Photography (CCP) celebrates five decades of collecting with an exhibition of more than 100 photographs and archival objects drawn from its vast holdings.  Picture Party brings these items together in ways that create "visual conversations” across time and place. Daily until 4:30 PM through Dec. 20th.

OCTOBER 2ND

Vamos A Tucson Mexican Baseball Fiesta

Veterans Memorial Stadium, 2500 E. Ajo Way | 5:30 PM

The 14th Annual Vamos A Tucson Mexican Baseball Fiesta is the true definition of a quality cultural event. At our MBF games, there is electricity in the air, music playing all the time, mascots on the field, fans dancing in the stands, and authentic Mexican food like tacos and tortas. Times vary through Oct. 5th.

OCTOBER 2ND

Nightfall at Old Tucson

Old Tucson, 201 S. Kinney Rd. | 6:00 PM

One year after returning from death, Mary Hyde is fully realized in a terrifying, new form as the Demon Queen of Nightfall. Now possessing the power to summon demons from the underworld, Queen Mary is building a terrifying army. Experience 20+ acres of new terrifying haunts, mazes, stunt shows, magic shows, delicious food/drink, and family-friendly attractions! Until 11:30 PM.

OCTOBER 3RD

Rex Allen Days in Willcox Wine Country

Willcox Wine Country, 157 N. Railroad Ave. | 10:00 AM

Rex Allen Days in Willcox means a bit of everything for everyone. There's a parade, carnival, rodeo, live music, car shows, wine tasting, and more. The whole town gets into the spirit, creating a laid-back atmosphere where people come together for shared experiences, through Oct. 5th. Times and venues vary. Check website for details.

OCTOBER 4TH

Kevin Hart Live! Acting My Age

AVA Amphitheater, 5655 W. Valencia Rd. | 8:00 PM

Emmy & Grammy nominated Kevin Hart was born and raised in Philadelphia where he launched his career as a comedian during an amateur night at a local comedy club. Over the years Hart has become Hollywood’s box office powerhouse.  This year, Kevin received the Kennedy Center’s annual Mark Twain Prize for American Comedy, the youngest honoree to date.

OCTOBER 5TH

Edible Landscapes Tour

University of Arizona Campus Arboretum, Old Main Building | 8:00 AM

While all the trees in the Campus Arboretum are beautiful, some of them are also edible! Tour these trees and plants, including olive, fig, pomegranate, and a few you may have never heard of. Learn how these plants have been cultivated as food by people here and elsewhere for thousands of years. Until 9:30 AM. Free. Registration required.

OCTOBER 11TH

Patagonia Fall Festival

Patagonia Town Park, 325 McKeown Ave., Patagonia | 9:00 AM

This two-day celebration is one of Arizona’s top rural community art festivals, showcasing a vibrant array of artists, sculptors, weavers, potters, jewelry makers, and crafters. Discover unique, high-quality crafts and enjoy live music, delicious food, and a variety of beverages from local vendors. 9:00 AM to 5:00 PM. Also Oct. 12th. from 10:00 AM to 5 PM.

OCTOBER 16TH

Tucson Baseball Team

Opening Day

2500 E. Ajo Way | 7:30 PM

The Mexican Pacific League announced the relocation of one of its teams to Tucson, marking the first time in history the league has had a team based outside of Mexico.  Tucson Baseball Team starts the season with their opening day going up against the Naranjeros de Hermosillo. Sundays, Thursdays, Fridays, and Saturdays through Nov. 9th. Times and dates may vary.

Beauty Affair

October

Live demonstrations

Raffles and prizes

Cocktails and appetizers

Goody bags for all attendees

REGISTER

OCTOBER 22ND

Arizona Friends of Chamber Music: Jerusalem Quartet

Leo Rich Theater, 260 S. Church Ave. 7:30 PM

Since the ensemble’s founding in 1993, the four Israeli musicians have embarked on a journey of growth and maturation. This experience has resulted in a wide repertoire and stunning depth of expression, which carries on the string quartet tradition in a unique manner. The ensemble delivers warm, full, human sound and an egalitarian balance between high and low voices.

OCTOBER 31ST

Ballet Tucson: Magic in the Moonlight

Temple of Music and Art, 330 S. Scott Ave. | 7:00 PM

Our mainstage season opener promises to dazzle with an array of dynamic dancing, drama, and theatrics. The striking beauty of Paul Gibson's  Piano Dance enchanted audiences in our 2024 Spring Concert, and the Ballet Tucson premiere of his  Sense of Doubt promises to thrill with a powerful display of athleticism, through Nov. 2nd. Saturday and Sunday also at 2 PM.

NOVEMBER 9TH

All Souls Procession and Grand Finale

MSA Annex, 267 S. Avenida Del Convento | 6:00 PM

The All Souls Procession is an independently produced, non-motorized, participant-based procession and ceremony to honor the memory of those who have passed. The series of All Souls Procession Weekend events culminates in the Procession and Grand Finale on Sunday, November 9th, and is preceded by community workshops and citywide art events. Gather at 4 PM.

Stacked for Fall

THE SEASON’S BEST SANDWICHES

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.

Savory Roast Beef with Horseradish Cream

INGREDIENTS

• 2 slices crusty bread (sourdough, ciabatta, French bread)

• 6 oz roast beef

• 2 slices provolone cheese

• 2 tbsp butter (for toasting)

• 2 ½ tbsp mayonnaise

• 1 tbsp horseradish sauce

• 1 tsp Dijon mustard

• Arugula

• Cherry tomato

• Caramelized onions

INSTRUCTIONS

Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.

Sweet & Spicy Grilled Chicken Sandwich

INGREDIENTS

• 1 grilled chicken breast

• 2 slices pepper jack cheese

• 2 slices cooked bacon

• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)

• A handful of fresh arugula

• 3–4 cherry tomatoes (halved)

• 1 tbsp garlic aioli

• 1 brioche bun (toasted)

INSTRUCTIONS

Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!

INGREDIENTS

• 3 oz goat cheese

• Fresh arugula

• ¼ cup caramelized onions

• 1 pear, thinly sliced

• Honey, to taste

• Butter for toasting the bread

• Rotisserie chicken breast thinly sliced

• Sourdough bread, buttered (optional)

INSTRUCTIONS

Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.