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LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Robin Belley | robin.belley@lifestylepubs.com SALES DIRECTOR

WE MADE IT!!! Happy 1st Year Anniversay LET’S EAT!

Kristy Belley | kristy.belley@lifestylepubs.com EDITORIAL COORDINATOR

MacKenzie Belley | mackenziebelley@gmail.com SALES SUPPORT A SSISTANT

Gabriel Belley | gabebelley@gmail.com

Oh, Gilbert, are you in for a treat. This month is all about food—the prettiest, trendiest, newest and tastiest foods we can find. We know that we all are ready to get out and have that meal in a restaurant, so when we do, we want it to me amazing. We are still living in the time of mask and 25 percent dining so we feel more pressured to think ahead and make the right dining choice. This month, it is time to branch out and tantalize your taste buds. Try something new; you might find a fresh staple to add to the rotation. And we’re here to point you in the right direction. This issue is packed full of up-and-coming restaurants you haven’t tried yet and, of course, plenty of drinks to complement your meal. We

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Kristy Belley, Robin Belley, Lynette Carrington, Michelle Talsma Everson, Luann Lennox, Nicollette Martin CONTRIBUTING PHOTOGRAPHERS

Jonie Simon @theBiteshot, Fernando Zelaya

also included an introduction to the hottest cookbook in the country, so if you are not ready to venture out dining just yet. You can still have access to try out some amazing Phoenix Chefs right at home. And before, we say so long for this month. We would like to say a HUGE, GIGANTIC Thank you to your our readers and our community partners as we celebrate our 1 year anniversary. This is not exactly the year we had planned but we couldn’t be more happy than to be able to share it with you all. Stay Safe,

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams

Thank you for inviting us into your homes

Kristy Belley, Sales Director

Robin Belley, Publisher

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CityLifestyle.com/Gilbert ON THE COVER The White Rabbit PHOTOGRAPHY BY FERNANDO ZELAYA 4

Gilbert Lifestyle | October 2020

Proverbs 3:5-6 Gilbert Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Gilbert area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Gilbert Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 18 Follow the White Rabbit A speakeasy that locals love and visitors seek to find

22 ‘Phoenix Cooks’ Phoenix’s culinary scene comes to life in Christina Barrueta’s new book

26 Phoenix Cooks East Valley Get to know a little more about the “Phoenix Cooks” East Valley Chefs

22 18

30 Becoming A Tequila Snob Quick Tips to Pair & Sip like a “Tequila Snob”

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Animal Kingdom

Hot Spot

22 Local Limelight 26 Local’s Choice 30 Food & Wine 34 Times Past

Inspired by Community

Itâ€™s time to think

locally

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to deliver your message to the most affluent families in our community. citylifestyle.com/gilbert

GOOD TIMES

#themaskedportraitproject continues Thank you so much to the families and friends that are still scheduling photo shoots or sending photos to the #themaskedportraitproject.Â Your masked photosÂ are not only saving lives but they are helping great area non-profits with your donations.

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AROUND TOWN

GREAT HEARTS AMERICA HAS APPOINTED JAY HEILER CHIEF EXECUTIVE OFFICER Heiler and President of the Great Hearts Foundation Dan Scoggin, along with now-Chairman of the Great Hearts Arizona Network School Governing Board Bob Mulhern, led the creation of Great Hearts nearly 20 years ago with 130 students in a leased church building. They have since labored with numerous dedicated colleagues to build the highly-regarded non-profit network of classical liberal arts academies to more than 22,000 students and 2,500 teachers in Arizona. As CEO, Heiler will oversee the continued suc-

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Gilbert Lifestyle | October 2020

ISAGENIX EVOLVES BRAND LAUNCHING NEW PRODUCTS INCLUDING SHAKES & BARS Believing that everyone deserves to experience a healthy, joyful, and abundant life, Isagenix International is evolving its brand. While the global

company continues to offer weight wellness and nutritional products, it’s shifting to a more holistic approach that supports physical, emotional, and spiritual wellbeing. The brand evolution consists of three core initiatives: + Product innovation and upgrading core products. + Enhancing the company’s marketing, messaging, and branding. + Upgrading the user experience through

innovative

technology.

As part of its product initiative, Isagenix has launched Whole Blend IsaLean® Shake, Plant-Based Whole Blend IsaLean Shake, and Whole Blend IsaLean Bar.

CULTIVATE GOODNESS CELEBRATES THE SINGLE LARGEST WATER DONATION Last month Cultivate Goodness, a charity organization with a focus on making serving easy, began a water bottle

challenge.

Founder

Kelly

Geisler challenged individuals and businesses to contribute towards donations of water this summer. The challenge gained traction and Cultivate Goodness was able to raise enough funds to purchase 15 pallets of water. This comes out to 28,800 water bottles, marking the single largest donation to the United Food Bank to date. Of the charity’s success, founder Kelly Geisler says, “Oftentimes we feel we are serving and lifting others and realize we are the ones that received more than we gave. It’s a powerful thing!”. Cultivate Goodness is a nonprofit based in Gilbert, Arizona. The charity organization was founded this year and is already making a substantial difference in their community and elsewhere. Learn more at cultivate-goodness.org

CONTINUED >

CityLifestyle.com/Gilbert

AROUND TOWN

BENDS + BRUNCH IS BACK TO COMBAT HOMELESSNESS Help eliminate homelessness and get your stretch on, November 8th, Chaparral Park, Scottsdale Arizona Enjoy a mat Pilates class, brunch and drinks with friends in an all-outdoor style event to end family homelessness in the Valley. We understand things look a little different this year, so we’ve taken all measures to ensure our event will be socially distant. We’ve even included a virtual ticket option! Must be 21+ to participate. Please bring your own mat or towel and dress in athletic appropriate attire.

ANGELA DIMAGGIO RELEASES BOOK "BRIDGE OF SOULS" What does a 71 yr old AZ senior citizen accomplish during the covid shutdown? She writes a BOOK... gets it published, and then goes worldwide It's a fascinating and endearing story about an Italian Nonna's past and her great granddaughter finding her true destiny. Bridge of Souls is a Fiction, Paranormal, Psychological Thriller. Angela DiMaggio is a well known educator,

photographer,

writer,

philanthropist, community activist, parent and an inventor in Arizona. DiMaggio's book can be purchased locally at Barnes and Noble or on Amazon.com

Gilbert Lifestyle | October 2020

ALLIE STARK LAUNCHES MOXIE - A SOCIAL NETWORK FOR WOMEN Allie the

Stark, popular

co-leader women’s

of social

group, Gilbert Girlfriends, has taken her passion for women's empowerment to a new platform. Stark has created a new social network named, Moxie. Inspire. Empower. Grow. This new network has many of the same capabilities as most popular social media networks, but was created specifically for women in business. “There was a real need for a space designed for women to support each other while building, growing, and maintaining their business”, says Stark, “Current social media networks weren’t originally intended for business purposes and the algorithms make it nearly impossible to succeed.” Moxie. Inspire. Empower. Grow, is exactly what it sounds like. A space for women with moxie to inspire each other, empower each other, and help each other grow. You can join her at www.moxieinspire.com

Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle.com/ Gilbert using the Get In Touch link and let us know what you think.

CityLifestyle.com/Gilbert

ANIMAL KINGDOM

Feeding Family, Like Family BARKS & BERRIES CREATES ORGANIC, HEALTHY DOG FOOD FOR MAN’S BEST FRIEND RIGHT HERE IN GILBERT

ARTICLE MICHELLE TALSMA EVERSON PHOTOGRAPHY PROVIDED

THE JOURNEY TO CREATING THE POPULAR ORGANIC DOG FOOD LINE BARKS & BERRIES STARTED WITH A PET DAD TRYING TO HELP HIS FURRY BEST FRIEND TO HAVE A BETTER QUALITY OF LIFE. “I have a background in human nutrition, endocrinology and human physiology,” says Barks & Berries founder and

Some Ingredient s Include:

owner Jason Gardner. “My dog Dobbie started showing health problems that weren’t right for her age, so I took her to vet visit after vet visit. Each vet visit showed no official diagnosis but did suggest changing her food—always to something that required a prescription. I could tell something wasn’t quite right.” What followed was extensive research into ingredients that go into dog food—this included consulting leading vets and animal nutritionists, and how specific ingredients impacted all aspects of dogs’ health. “Research and perseverance crafted an exclusive list of ingredients that made sure to include the nutrients she desperately needed from

Organic Boneless Chicken Breast: Lean healthy protein, Great source of essential amino acids and glucosamine, and Fatty acids for health skin and shiny coats

Grass fed ground beef (90% lean): 90% lean or better, Rich in essential amino acids, Great source of iron, zinc, vitamin D, phosphorous, and B vitamins and minerals

Organic cranberries: Improves bladder health, Reduces tartar and plaque buildup, and Fights bacteria and can help prevent cancer

Organic goji berries: Rich in amino acids and antioxidants, Goji extracts may prevent the growth of cancer cells, Reduces blood glucose and lowers cholesterol levels

whole food sources and not chemically refined and processed supplements, while eliminating non-essential and toxic ones,” Gardner says. “The result is a blend of thoroughly studied, wholesome ingredients with meticulously researched proportions to satisfy the biological needs of dogs while satisfying even the most discerning of palates.” After getting Dobbie and her pup siblings (all papillons) approved of their new meals—and Dobbie’s health got better—Gardner says that he had friends and family continuously coming to him for advice on how to improve their dogs’ health and diets. So, to help more pups and their families, in 2016, Barks & Berries was born. 14

Gilbert Lifestyle | October 2020

CONTINUED >

CityLifestyle.com/Gilbert

ANIMAL KINGDOM (CONTINUED)

“Barks & Berries is a line of fresh, organic dog food that contains

Not only is Gardner grateful for his healthy pups and growing

100% of the needed vitamins and minerals, and whole food ingre-

business, but in the name of a dog that recently passed away, he

dients,” Gardner explains. “All ingredients are locally sourced when

created a nonprofit arm called Sage’s Light. “I’d love to grow it to give

possible and human grade; we ship it frozen and families can thaw

back and help rescue dogs,” he says.

out and prepare what they need for 3-5 days at a time.”

“I created Barks & Berries to deliver the absolute best in fresh,

A Gilbert resident for 10 years, while they feed dogs nationwide, Barks

organic, and wholesome dog nutrition,” Gardner says. “I’m so grate-

& Berries is located in Gilbert. Gardner says that his business partner,

ful for the incredible growth. All ingredients are locally sourced or

Jody Finneman, is a long-time Chandler resident. Barks & Berries offers

made in the U.S.A. Our customers love us and the pets we serve

food, toppers and treats, and even a sampler pack on their website to

have their lives forever changed because you chose us.”

help furry family members to figure out which flavors are their favorite (Gardner says that there’s a sale this month on sample packs). 16

Gilbert Lifestyle | October 2020

barksandberries.com

“ALL INGREDIENTS ARE LOCALLY SOURCED WHEN POSSIBLE AND HUMAN GRADE; WE SHIP IT FROZEN AND FAMILIES CAN THAW OUT AND PREPARE WHAT THEY NEED FOR 3-5 DAYS AT A TIME.”

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HOT SPOT

GILBERTâ€™S SPEAKEASY THAT LOCALS LOVE AND VISITORS SEEK TO FIND

Gilbert Lifestyle | October 2020

ARTICLE ROBIN BELLEY | PHOTOGRAPHY FERNANDO ZELAYA

Follow the White Rabbit CLOSE YOUR EYES, (UH…ACTUALLY, THAT MIGHT BE A BIT OF A PROBLEM.) Okay, let’s keep reading and imagine that you have your eyes closed — now picture the tall pines, up on the rim, a cool evening, the sky full of stars and a camp fire crackling away. The warmth of the fire, the smell of smoke in the air — err, wait a minute, where are we going with this? I’ll explain in a bit, hold that thought. Gilbert is not the only one celebrating a birthday this year. On January 17, 1920, the Volstead Act made it illegal to manufacture, import, sell, and transport alcohol throughout the United States. While it was not illegal to consume the alcohol, obtaining it became a problem. Until its repeal in December of 1933, the only way to obtain alcohol legally was to have a prescription from your family doctor as alcohol was still being used for therapeutic purposes. Sounds familiar? Pretty soon, your local apothecary was the only commerce legally allowed to purchase and distribute alcohol. In New York, the number of registrations to become pharmacist nearly tripled during this period. Needless to say, in many of these establishments not everyone needed to present a prescription. Of course, you had to know someone who knew someone and, even then, you had to “speak easy” as to not attract attention while discussing the location or “speak softly”, once inside, in order not alert the police or the neighbors. Some pharmacies became elaborate front for small discrete venues accessed through back doors, secret doors, down a flight of stairs or up on another floor. Secrecy and security were paramount, lookout at the door would alert the barkeeper using light signals or buzzer if Bureau of Prohibition agents were about. The same sense of secrecy is well captured at the White Rabbit Starting a new venture always carries risks. “It took courage and vision to open the Rabbit back in October of 2018,” mentions Fernando Zelaya, the lead bartender and social media director of the White Rabbit. “Gilbert is not known for its cocktail culture.” CONTINUED >

CityLifestyle.com/Gilbert

HOT SPOT (CONTINUED)

“ I t t o o k c o u ra g e a n d v i s i o n t o o p e n t h e R a b b i t b a c k i n O c t o b e r o f 2 01 8 ,” m e n t i o n s Fe r n a n d o Z e l aya , t h e l e a d b a r t e n d e r a n d s o c i a l m e d i a d i re c t o r o f t h e W h i t e R a b b i t . “ G i l b e r t i s n o t k n o w n fo r i t s c o c k t a i l c u l tu re .”

Gilbert Lifestyle | October 2020

This Saturday, the Rabbit is following all state and federal regulations. This is the second weekend since they re-opened. The place is cool, dark, and well ventilated. Following current guidelines, patrons are at least 4-6 feet apart and the entire staff are wearing masks. Even under quarantine, the place is busy. There are two bartenders at the bar, each assisted by a barback. Good bartenders can mix the classics or your favorite drink and make it look easy. A better bartender can do so, make recommendations and help you discover new amazing drinks. The best will not only help guide you along but will introduce you to their own creations. Remember the tall pines and the campfire under a stary night? This is where we pick our story back up. After settling down at the bar and getting acquainted with Fernando, my bartender for the evening, I decide to try one of the signature cocktails — “The Brat in Stilettos”. Cool after the Arizona heat, the citrussy accents from the Nectarine Infused Pisco and the Giffard Pamplemousses take me by surprise. Nice lingering taste from the Rhum JM, Dolin Vermouth and bitters. A bit sweet but definitely refreshing. Good start! Let’s see how well they handle something not on the menu The Sazerac is one of the first cocktail recipe published in print form. An improvement over the more simple “Old Fashioned”, its origin date back to the 1800s but became trademarked around the turn of the century. A simple recipe, sugar (cube if you are a purist, syrup works fine), a few dashes of Peychaud bitters, your favorite Rye Whiskey and a lemon peel for the zest and presentation. Prepared in one glass, it is server in chilled rocks glass rinsed with Absinthe. A classic and one of my favorites… While Fernando prepares my order, Megan – his barback and bartender in training – is busy re-stocking, checking in with the patrons and following Fernando’s every movement. Not knowing what to order next, I let Fernando surprise me. They pull all the stops. The final drink is Fernando’s award-winning creation – The Shadow Train. Served in a rocks glass covered with a table napkin, the top of the glass is filled with smoke. As I remove the napkin, the smell of wood fire surrounds me. The deep sherry flavor and bitters are amazing. Wow! Psst…rumor has it that the Rabbit family is growing. But you did not hear it from me. The White Rabbit – Happy Hours 5-6PM – twr.com

CityLifestyle.com/Gilbert

LOCAL LIMELIGHT

x i n e o h ‘P

’ s k o Co

PHOENIX’S CULINARY SCENE COMES TO LIFE IN CHRISTINA BARRUETA’S BOOK FEATURING RECIPES FROM THE VALLEY’S BEST RESTAURANTS, CHEFS AND MIXOLOGISTS. ARTICLE LYNETTE CARRINGTON PHOTOGRAPHY JONIE SIMON @THEBITESHOT

THE CULINARY SCENE IN THE VALLEY HAS CERTAINLY COME INTO ITS OWN IN THE PAST DECADE. Helping the efforts of everything appetizer, food, cocktail and dessert-related is one of Arizona’s premier foodie writers, Christina “Write On Rubee” Barrueta. In her second published book, “Phoenix Cooks,” the vibrant author and Arizona Culinary Hall of Fame food, beverage and travel writer shares an eclectic and insightful collection of recipes that reflect the incredible diversity that is the Arizona culinary landscape. “Phoenix Cooks” is Barrueta’s second book. Her first, “Arizona Wine – A History of Perseverance & Passion” was met with enthusiasm for its in-depth historic insight and knowledge of Arizona wines. Her latest book has struck a similar chord with foodies and those wanting to discover new places to dine. “My main goal in all my culinary writing has been to really support the culinary scene and put a spotlight on Arizona,” says Christina Barrueta. “It is an unsung hero. We have two growing seasons and many farmers markets. In the book I mention when I first moved here, I couldn’t believe I was eating Arizona-grown tomatoes in December!” The book is part of a city-specific series. “The publisher contacted me to see if I was interested in this project, so I said, ‘Of course! It is like a dream come true. I would love to write a book celebrating our chefs.’” The entire process of choosing restaurants and chefs, photographing dishes and writing the content took less than a year. Perhaps there is no one better than Barrueta who could have written this book. As a multi-year veteran on the Arizona culinary scene, she has become intimately familiar with chefs, season menus and the fans that frequent local restaurants. The colorful book includes a forward written by chef, instructor, author and TV host, Barbara Fenzi. Adding to the deliciously showcased recipes are the tantalizing food photos that make the reader want to literally dive right into the book. Famed food photographer Joanie Simon brings an extra measure of visual lusting to “Phoenix Cooks.”

Gilbert Lifestyle | October 2020

CONTINUED >

CityLifestyle.com/Gilbert

LOCAL LIMELIGHT (CONTINUED)

“Joanie is such a joy,” says Barrueta. “She is such a positive joyful person and she made the photo shoots so much fun.” The author talked up Simon to the book’s editor saying how wonderful she is to work with, and the editor’s art director had a fabulous experience with the renowned photographer and her team that is reflected in the book’s engaging photos. Beyond the photos are the delicious creations of some of the best Arizona culinary talents. When you look at these recipes, there is such a range,” explains Barrueta. “There are many ethnicities, there are celebratory menus that require some planning, and weekday dishes that are quick and easy.” There are a total of 98 recipes in the book. Each restaurant or chef contributed two recipes, or a recipe and a cocktail. Each entry also includes the chef’s portrait and information about the chef and the restaurant. “I did write an intro about each recipe - Whether it’s about an ingredient, where to source it, what the chef’s inspiration was, cooking tips and things like that,” says Barrueta. Choosing which chefs and restaurants to include was exciting. “It was easy for me, because we eat out a lot,” explains Barrueta of herself and husband Ernest Barrueta. “There are certain chefs I know, and it was a fun project to think about when considering who represents Arizona well.” Her main goal was to include a wide variety of restaurants ranging from famed resorts to family-owned gems. The chefs featured in “Phoenix Cooks” receive a portion of the book sales that they sell in their restaurants and Barrueta encourages people to buy the book at one of the establishments featured in her book. “I want this to not just be a book, but a guide of where to dine,” finishes Barrueta. Some of the outstanding restaurants and resorts that have recipes included in “Phoenix Cooks” are Tarbell’s, Beckett’s Table, The Canal Club at The Scott Resort, Chula Seafood, Mowry & Cotton at The Phoenician Resort, Roka Akor, LON’S at The Hermosa Inn and The Market Restaurant and Bar by Jennifer’s. To purchase “Phoenix Cooks,” visit writeonrubee.com or amazon.com.

“MY MAIN GOAL IN ALL MY CULINARY WRITING HAS BEEN TO REALLY SUPPORT THE CULINARY SCENE AND PUT A SPOTLIGHT ON ARIZONA. IT IS AN UNSUNG HERO.” 24

Gilbert Lifestyle | October 2020

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LOCAL’S CHOICE

Phoenix Cooks E a s t Va l l e y

GET TO KNOW A LITTLE MORE ABOUT THE “PHOENIX COOKS” EAST VALLEY CHEFS

Clever Koi is an Asian-inspired kitchen & craft cocktail bar with locations in Central Phoenix and historic downtown

DETAILS: Restaurant: The Clever Koi Positions: Owners

HOW DID YOU GET INTERESTED IN A CULINARY CAREER?

Gilbert. Once inside, patrons are warmly greeted by some

Food, beverage and hospitality have always been a

of the Valley’s most knowledgeable and energetic front of

part of our lives. We are passionate about creating great

house staff, that are focused and fully geared towards mak-

places for people to gather and enjoy a great meal through

ing your experience one of a kind, every time. The mantra of

Born & Raised Hospitality.

the service staff is seamless hospitality at every turn. HOW WOULD YOU DESCRIBE THE CULINARY WHERE DO YOU LIKE TO EAT? Fire & Brimstone, Joe’s Farm Grill, and Wilderness Brewery.

SCENE IN PHOENIX? The Valley food scene is very diverse with a strong culture and community that bring us all together. The culinary

WHAT DO YOU LIKE ABOUT EATING THERE? We enjoy eating at these spots as they are fellow local restaurateurs and love supporting them. WHAT DO YOU LIKE TO EAT WHEN YOU GET THERE? Fire & Brimstone serves delicious pizzas and great

scene provides a lot of inspiration to us as restaurateurs.

what is your favorite thing to eat at your own restaurant?

specials. We enjoy eating seasonal and fresh ingredients,

Bolognese at Fellow Osteria and the Lemon Chicken

plus always expanding our knowledge with new dishes.

Ramen at Clever Koi. Both dishes highlight the creativity and sophistication behind each restaurant’s menu.

Gilbert Lifestyle | October 2020

ARTICLE KRISTY BELLEY | PHOTOGRAPHY JOANIE SIMON @THEBITESHOT

Nicholas Campisano and Joshua James

Formally known as Truckin’ Good Food, they decided to permanently park the truck, July of 2012, to open Crêpe Bar, Tempe, Arizona where they strive every day to serve a breakfast and lunch experience that raises the bar in hospitality. Their interpretation of crêpes, mindfully sourcing seasonal and the highest quality ingredients, and being dedicated to creating a culture that is vibrant, friendly, and supportive of one another has made Crêpe Bar an award winning breakfast and lunch destination. WHERE DO YOU LIKE TO EAT? One of my favorite places to eat is “The Hidden House” in Chandler. WHAT DO YOU LIKE ABOUT EATING THERE? Great guest services, and a great food and bar program. WHAT DO YOU LIKE TO EAT WHEN YOU GET THERE? I like to get whatever the server recommends. WHAT DO YOU ENJOY ABOUT THAT PARTICULAR DISH? Mostly because it’s seasonal and the server is excited about it. HOW DID YOU GET INTERESTED IN A CULINARY CAREER? My interest started when I was kid. My family cooked a lot so I was always on the kitchen or around the campfire in the summer. HOW WOULD DESCRIBE THE CULINARY SCENE IN PHOENIX? I think we are still in an infancy stage. There’s so DETAILS: Restaurant: Crepe Bar

much more coming. A lot of talent and a lot of community support. I’m excited to see what’s to come.

Positions: Chef/Owner Jeff Kraus & Operations Manager Jack Mossler

JEFF KRAUS & JACK MOSSLER

what is your favorite dish at your own restaurant? My favorite thing right now, it changes often, are the mini tacos. We use adobo crêpes that we toast a la plancha and fill them with house made chorizo, and potato & cheesy scrambled eggs. Topped with smoked cotija, cilantro, the house hot sauce. CONTINUED >

CityLifestyle.com/Gilbert

LOCAL’S CHOICE (CONTINUED)

DETAILS: Restaurant: The Brickyard Downtown Positions: Chef Aaron Rickel & Beverage director Bobby Kramer

AARON RICKEL & BOBBY KRAMER They purposefully have created plates sized to have you order a few & share around the table. The food is unique yet approachable with flavors from around the globe. They

WHAT DO YOU ENJOY ABOUT THAT PARTICULAR DISH? Their dishes contain many contrast in flavors and textures.

believe that your dining experience should be an experience. You should be able to talk about your taste preferences and

HOW DID YOU GET INTERESTED IN A

let tangential conversation move you through the evening.

CULINARY CAREER? I got into the culinary scene because I needed a job to support

WHERE DO YOU LIKE TO EAT? My wife and I like to eat at Shimogamo. WHAT DO YOU LIKE ABOUT EATING THERE? The product they offer is fresh and consistent and the

my skiing hobby. I started as a dishwasher and moved up from there. The people I’ve met have become family that I didn’t expect. HOW WOULD DESCRIBE THE CULINARY SCENE IN PHOENIX?

chefs are open and happy to discuss any questions one

The diversity of the cuisine in Phoenix has gotten better with

may have. They also have to knowledge to answer questions

a lot of talent flourishing in the city. It could rival other large

about their menus and products and their specials board.

metropolitan cities for quality of food.

chefs are willing to create an off-menu item and talk to you

what is your favorite dish at your own restaurant?

about that item.

As you may already know, I’m a huge fan of seafood and

WHAT DO YOU LIKE TO EAT WHEN YOU GET THERE? The happy hour menu is my wife and my favorite. The

we have an amazing scallop dish. I love the sweetness and texture, adding a succotash aspect puts it over the edge. 28

Gilbert Lifestyle | October 2020

DETAILS: Restaurant: Cotton & Copper Positions: Chef Tamara Stanger and owner/mixologist Sean Traynor

TAMARA STANGER & SEAN TRAYNOR

Cotton & Copper is a modern take on the traditional

HOW DID YOU GET INTERESTED IN A CULINARY CAREER?

public house. Featuring a true community atmosphere with

My mom owned a restaurant and I started working there at

both bar and table seating, locally focused cuisine, hand-

14 years old. It wasn’t exactly an interest of mine at the time. As I

crafted cocktails, and independent local breweries on tap.

grew older, I learned to incorporate art into my craft and everything changed for me. Although I wish I could have discovered this earlier,

WHERE DO YOU LIKE TO EAT?

the years I put into the kitchen have certainly honed my craft.

I like to eat at scratch restaurants like Trotto, Glai Baan, FnB. HOW WOULD YOU DESCRIBE THE CULINARY SCENE WHAT DO YOU LIKE ABOUT EATING THERE?

IN PHOENIX?

The style and distinction. When you eat this food, you know

We have something unique growing here. Arizona food culture isn’t

who crafted it. There’s so much attention to details and honor-

exactly defined, but we have these ingredients that set us apart, and

ing the ingredients. The menu progresses with the micro sea-

so many talented chefs carving the path. I feel like Arizona will defi-

sons, and the food is uncomplicated and emotion-provoking.

nitely be on the map as a food destination, especially with agriculture behind us and indigenous ingredients that require very little water to

WHAT DO YOU LIKE TO EAT WHEN YOU GET THERE? As many dishes from the menu as possible. Most plates

produce. I’m excited for the future and I’m honored to be a part of it.

probably the Thai Papaya Salad from Glai Baan.

what is your favorite thing to eat at your own restaurant?

WHAT DO YOU ENJOY ABOUT THAT

Soup! In my restaurant soup is not produced as a second

PARTICULAR DISH?

thought or a way to rid of old ingredients. Soup is special,

are shareable and compliment each other. My favorite is

I just enjoy the freshness, the crunch, the spices, the way it transports me to another place. It’s a very contextual dish.

a family meal of sorts. Ours changes constantly and has all the feels of old world cuisine. CityLifestyle.com/Gilbert

FOOD & WINE ARTICLE LUANN LENNOX | PHOTOGRAPHY PROVIDED

Becoming A Tequila Snob A FEW QUICK TIPS TO PAIR AND SIP LIKE A REAL “TEQUILA SNOB” FROM LOCAL TEQUILA EXPERT LUANN LENNOX CHOOSING TEQUILA….DOES PRICE REALLY MATTER? Cost is not always equal to quality and taste; however, both will be affected depending upon the use of deep well water sources, original slow, baking ovens vs. fast processing. In addition, the longer the aging process (labor and time) usually equates to higher cost. If you are getting a bottle for less than $30 you are probably getting a quickly made product processed by a diffuser vs. baked traditional brick ovens. Just ensure the label says “100% AGAVE”! PAIRING TEQUILA WITH YOUR FAVORITE FOODS: You live in Arizona, the great southwest, so why are you pairing your fantastic dishes with a drink from France?! Tequila pairs beautifully with all foods, PLUS if you’re looking for an impressive table accent, a gorgeous tequila bottle can really add some interest. A quick lesson in different ages of tequila is in order to understand the pairing. There are 4 age designations of Tequila: Blanco (un-aged); Reposado (Rested) usually in new or used oak barrel (whiskey, bourbon, cognac, even Bordeaux) and Anejo & Extra Anejo (Aged) are rested even longer. CAN I STORE TEQUILA? With a tight seal to limit evaporation, tequila can be stored an unlimited amount of time. Many of the distilleries are going to rubber corks that allow a tight seal. And no, once the spirit has been removed from the barrel it does not continue to age.

Types of Tequilas Blancos are crisp with fresh hints of citrus, mint & celery;

Anejos with their smoky, oaky, vanilla, and caramel notes are

they pair perfectly with fish and other light seafood or even

fantastic paired with beef and heavier, hearty dinners such as

chicken with a lime, cilantro sauce. Think white wine.

Bolognese sauce, prime rib etc. Think Red wine.

Reposados compliment heavier foods like pork or chicken

Extra Anejos work with rich dishes also but are often sipped

if you are adding a rich sauce. The honey and oak notes

after dinner with desert or while enjoying a good cigar.

brought forward from the barrel, blend well. They also work with meatier fishes such as salmon or sea bass.

Disclaimer: There are no rules with tequila and you can sip your favorite with anything you like!

Gilbert Lifestyle | October 2020

Local Tequila Choices

Señor Rio Tequila - Founder and Owner Debbie Medina Gach is a Gilbert resident

Tequila Peñasco - Named after AZ’s favorite Mexican beach

Drove Agave Spirits - by Wild Hare Distillery (Tempe) Run by husband & wife team, Wendy Tilton & Jim Marz.

Mexican Moonshine Tequila - by AZ Music Hall of Fame artist, Rodger Clyne & The Peacemaker

Tequila Corcel - by Esteban Magaña M.D. (Paradise Valley)

Luna Malvada – Founder and Owner Andy Rose (Scottsdale)

LUANN LENNOX Luann Lennox, creator of TequilaSnobs LLC, is a Midwest transplant of 22 years. Upon experiencing the beauty of the AZ Desert in her Jeep she was hooked. Wrapped around that southwest magnificence, she found splendor in collecting tequila bottles and her passion soon became teaching others about the spirit inside them. You can book a virtual or in person, educational, TequilaSnobs tasting party with Luann. TequilaSnobs.com CityLifestyle.com/Gilbert

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TIMES PAST Chilled Apple Spice Cocktail

Move Over PUMPKIN Spice -

PUMPKIN SPICE IS MORE THAN JUST AN INGREDIENT — THESE DAYS IT’S A LIFESTYLE, FROM

INSPIRING

COFFEE

EVERYTHING

DRINKS

FOOT

SCRUBS. Being that the Pumpkin Spice season seems to start earlier each year, it is easy to get burned out before we even reach Thanksgiving. Try changing things up by substituting in a few Apple Spice alternatives throughout the fall. I am including an easy recipe for one of my favorites. I love this recipe because it can be served warm or chilled which works nicely with our patio weather.

Apple Spice Cocktails Serves: 6 + 18 ounces apple juice + 6 cinnamon sticks + 6 star anise pods + 18 ounces Premium Vodka + 6 tablespoons fresh squeezed lemon + 12 oz. bottle of sparking water (optional) + apple slices, for garnish + ice + honey (if serving warm) or make a 1:1 simple syrup 1. In a small saucepan simmer the apple juice with the cinnamon sticks and star anise. When it barely comes to a boil, remove from heat and let steep for 30 minutes,

AUTUMN APPLE SPICE COCKTAILS MAKE THE PERFECT SHAREABLE DRINK FOR EVENINGS ON THE PATIO

2. If serving warm you will add either honey or simple syrup to taste 3. If serving cold, then chill for a couple of hours (or overnight)

ARTICLE KRISTY BELLEY

4. When you’re ready to start making

PHOTOGRAPHY PROVIDED

cocktails, remove the cinnamon sticks and star anise and set aside for garnish. 5. In a cocktail shaker, shake the spiced apple juice, vodka, lemon, and ice together (work in batches if you need to). Skip Ice if serving warm. 6. Pour into glasses, add a splash of sparking water, and garnish with apple slices, cinnamon sticks and star anise pods.

Warm Apple Spice Cocktail 34

Gilbert Lifestyle | October 2020

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