North Peoria, AZ October 2024

October—Food & Drink

In a recent Livability study, Peoria and Glendale were named among the 25 Best Places to Live in the Southwest. It's amazing how the rest of the world is discovering what we already know!

One of the things I love about the West Valley is our unique culinary culture. We're a place that embraces diverse flavors, and it's not uncommon to see new restaurants opening their doors every month. This October food and drink issue is particu larly special to me. I've been writing about food and wine for years, and I've come to understand that food is more than just sustenance. It's a way to connect with others and better understand a region's culture.

The inspirational food icon Anthony Bourdain once said, “I think food, culture, people, and landscape are all absolutely inseparable.”

I travel the world, and I've been blessed to sample unique flavors that reflect the people of a region. The same is true here in North Peoria. When I first arrived in the Phoenix area in 1993, good restaurants were few and far between across the Valley of the Sun. There were some standouts, but Phoenix was a bit of a food desert then. Since then, the culinary scene has exploded, and we’re reaping the benefits of that renaissance here in the West Valley.

As a longtime international foodie, I can attest that our flavors here in the West Valley and throughout Phoenix are exceptional. The flavors reflect our attitudes— vibrant, fresh, creative, a mix of the cultures that dot the Valley, and that touch of spice that sets us apart from the rest of the country.

As you flip through the pages of this month's magazine, I encourage you to think about the fantastic flavors our local businesses offer. Then, I urge you to step out into the community and sample these extraordinary dishes. These local business owners work tirelessly every day to bring incredible flavors and welcome you and your family into their families. By supporting them, you're not just enjoying great food but also contributing to our community's growth and vibrancy.

Enjoy the flavors!

SUSAN

LANIER-GRAHAM, MANAGING EDITOR

October 2024

PUBLISHER

Julie LaCroix | julie.lacroix@citylifestyle.com

MANAGING EDITOR

Susan Lanier-Graham

susan.lanier-graham@citylifestyle.com

EDITORIAL COORDINATOR

Nichole Eckman | nichole.eckman@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Nichole Eckman | nichole.eckman@citylifestyle.com

ACCOUNT MANAGER

Jen David | jen.david@citylifestyle.com

COPY EDITOR

Mimi Slawoff | mslawoff@gmail.com

CONTRIBUTING WRITERS

Susan Lanier-Graham, Julie Frisoni, Angel Fuchs, Chad Jeffry, Holly Morgan

CONTRIBUTING PHOTOGRAPHERS

Dana Gibbons Photography, Emily Piranio Photography, Chad Jeffry

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Rhiannon Coffman

Learn how to start your own publication at citylifestyle.com/franchise.

3:5-6

International Chef Now Home in Arizona

Wigwam

Seasonal Sips

Mochilero Kitchen’s Fresh New Fall Cocktails

Dinnertainment Awaits at Kasai

Delectable Dishes, Hand-Crafted Cocktails, and "Dinnertainment" Make Kasai Japanese Steakhouse Park West Fun for Everyone

Sporty Nissan Redefines Compact Sedan

WIGWAM EXECUTIVE CHEF CHRISTOPHER MCLEAN DISHES ON HIS CULINARY CAREER

International Chef Now Home in Arizona

I enjoy the industry. It's a hard life but so rewarding. I love it.

Christopher McLean fell in love with the military as a child when his mother, a performer, traveled with Bob Hope, entertaining the troops. After finishing school, he worked as a Russian translator for Army Intelligence for eight years. His time studying language at the Naval Postgraduate School in Monterey, CA, changed his life trajectory.

"I fell in love with the culinary scene there and knew that, eventually, that's what I wanted to do," reminisces McLean.

Today, McLean is the Executive Chef and Beverage Director at Wigwam Arizona (WigwamArizona.com), hoping to bring a career in international flavors to complement the bold Southwest flavors at Litchfield's and other resort eateries. But getting to Arizona has been a wild ride for the accomplished chef.

EARLY YEARS OF THE CULINARY CAREER

When McLean left the military, he went to Taos, NM, where he worked with a renowned Swiss chef and began learning the trade. His next move was back to the place that inspired his culinary dreams. He worked for many years in Carmel and returned often to study under some of the greats in the culinary world.

"I returned to work with the masters of food and wine, almost like a continuing education for myself,” McLean says. “I had a chance to cook with top people in the industry who really inspired me, including Gordon Ramsay and Julia Child."

After Carmel, McLean spent several years in Napa Valley, working for Thomas Keller at Bouchon Bistro and The French Laundry. He then worked at the equally prestigious Auberge du Soleil, Napa Valley's first fine-dining restaurant.

APPRECIATING FINE WINES

While in Napa, McLean began exploring the area's wines. "We had a lot of fun tasting, but then I decided to go all in and become a sommelier," McLean shares.

McLean did just that. He is now a Certified Level 2 Sommelier and prides himself on creating exceptional wine and food pairings.

While in California, McLean met renowned Santa Fe chef Mark Miller, who introduced him to Southwestern cuisine. Miller, the father of modern Southwestern cuisine, launched Fourth Street Grill, a Berkeley, CA-based restaurant, in 1979, then opened Santa Fe's famed Coyote Café. Through his work with Miller, McLean served as wine director for the PGA Tour, where he created the wine list for the Tournament Players Club (TPC) network.

CHEF MCLEAN GOES INTERNATIONAL

While working for the PGA Tour based in Dallas, McLean often created private dinners for VIPs. During one of those events, he met the CEO of the Dutch hotel group Golden Tulip. At the time, Golden Tulip was one of the largest hotel groups in the world, with properties in Europe, Africa, and Asia. The CEO recruited McLean that night.

McLean first went to Amsterdam. He opened hotels there and in Germany for Golden Tulip before heading to Ghana for a few years.

"While there, I was picked up to be the personal chef for the President of Ghana," he says. "I was doing United Nations and NATO dinners. I was the first sommelier to work in Ghana and the first to do wine and food pairings at the presidential palace."

A RETURN TO HIS ROOTS

While in Africa, McLean received an offer from Miller to return to the U.S. and open Red Sage at Buffalo Thunder Resort in Santa Fe. After the Red Sage opening, McLean went to work for Bishop's Lodge, a luxury Auberge resort in Santa Fe. While there, he had the opportunity to cook for the cast filming Lone Ranger.

"They bought out the hotel and stayed with us for months," recounts McLean. "I was doing breakfast and dinner for Johnny Depp, Armie Hammer, [director] Gore Verbinski, and [producer] Jerry Bruckheimer."

When asked about his favorite person he has cooked for, McLean quickly names Johnny Depp. "We would have a room about this size [the Litchfield's dining room] with a little table in the middle and a fireplace,"

CONTINUED >

McLean remembers. "I would bring in the food, and when I walked in, he would stand up at the table and say, 'Chef, thank you so much for inviting me and cooking for us. We're so thankful to have your talent.' Just the nicest guy, so appreciative."

Eventually, McLean received the call to use his Southwestern roots as Executive Chef at Wigwam Arizona. For McLean, it's like coming full circle to be at a resort that once hosted Bob Hope and other Hollywood elites.

THE FUTURE AT WIGWAM

McLean enjoys being home in the West Valley, where he lives with his wife, Dawn, and two of his children. His son, 29, lives in Texas and teaches martial arts. His oldest daughter, 20, is a pastry cook in Tempe, and his youngest is 8.

McLean plans to bring some of his international culinary skills to Wigwam. "I am bringing a lot of the experience I've gotten from all these different places," he explains.

But he wants to embrace his Southwestern roots. Because of his work in Santa Fe, he has a Native American and Southwestern culinary background that he wants to explore, including adding buffalo and other game meats to Litchfield’s menu. Steaks are prepared over the pecan-wood grill in the open kitchen.

McLean plans to hold more interactive wine dinners. Upcoming fall wine dinners feature five courses with select wineries. He also offers various wine seminars throughout the year. The goal is to showcase this extraordinary culinary destination in the West Valley.

“We want to let people in the West Valley know you don’t have to go elsewhere,” McLean says. “We are different because the resort has a rich history. It’s completely different from what you will find in the East Valley. You can still have fine dining without any pretenses. It is just a comfortable place.”

Southwest Style Chili

Chef Christopher McLean Shares His Favorite Chili Recipe

Chef Christopher McLean, Executive Chef and Beverage Director at The Wigam, says he once served his favorite chili recipe on a mountaintop to the cast and top crew of the Lone Ranger movie. It was also a favorite in a cooking class that Neil Armstrong attended in Santa Fe, New Mexico. Now, he wants to share it with you so you can enjoy Chef McLean's Southwest Style Chili.

INGREDIENTS:

• 1/2 onion

• 2 pounds meat (beef, buffalo, lamb, game), medium diced, removing as much fat as possible

• 6 cloves garlic

• 1 medium-sized dry ancho chile (de-seeded and broken into small pieces)

• 1 Tablespoon Chipotle Tabasco

• 12 ounces canned diced tomatoes (preferably fire-roasted)

• 1 Tablespoon ground cumin

• 2 Tablespoons dried oregano

• 1 ½ teaspoons salt

• black pepper to taste

DIRECTIONS:

01. On medium heat, brown onion with two tablespoons of vegetable oil for approximately five minutes in a large pot.

02. Add the meat and garlic, then sauté until the meat has browned nicely.

03. Add the chile, tabasco, tomatoes, cumin, and oregano. Cook for 15 minutes.

04. Pour in one quart of hot water and bring to a boil. It should be enough water to cover the meat.

05. Reduce the heat, cover, and simmer for 1 to 1½ hours until the meat is perfectly tender and the chili is thick

06. Keep an eye on the liquid and stir it occasionally. If necessary, add more liquid a bit at a time.

07. Season with salt and pepper to taste.

ARTICLE BY CHEF CHRISTOPHER MCLEAN

08. The best garnishes are sour cream, grated cheddar or pepper jack, goat cheese, bacon bits, chopped chives, and small diced onion. If you like beans in your chili, you can add cooked beans during the last 15 minutes of cooking.

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SEASONAL SIPS

Mochilero Kitchen in Peoria (Peoria. MochileroKitchen.com) is making waves in a sea of Mexican food spots. This isn’t just another restaurant—it’s a farm-to-table haven where fresh, vibrant ingredients meet the rich traditions of Mexican cuisine. Sibling duo Meliza Miranda and Jorge Cota had a vision: to create a place where the familiar comfort of classic dishes meets the excitement of something new, all made from scratch with a touch of love.

But it’s not just the food that’s turning heads. Mochilero’s drink menu is a showstopper in its own right. The bar is a playground for mixologists to shake up the ordinary and serve the extraordinary. Each season, they unveil a new lineup of creative cocktails that keep

locals returning for more. And this fall, they’ve outdone themselves. We're thrilled to share a few of this fall's showstopper cocktails.

THE BRUJERITA IS A BEWITCHING FALL COCKTAIL

"As we transition into fall, we’re excited to introduce the Brujerita, inspired by Halloween and Día de los Muertos," shares Jorge Cota, co-owner of Mochilero Kitchen. "This cocktail is a bewitching blend of lime juice, blood orange-infused tequila, and charcoal-infused agave. Our drinks are always Tequila-focused, staying true to our Mexican roots, but with seasonal twists that add a unique flair."

CONTINUED >

ARTICLE BY HOLLY MORGAN | PHOTOGRAPHY BY EMILY PIRANIO PHOTOGRAPHY

The Brujerita is a fall twist on the classic margarita. This cocktail combines the bright flavors of lime and agave with the deep, fruity notes of blood orange-infused tequila and the earthy depth of charcoal-infused agave. A few dashes of orange bitters bring it all home.

“Our customers love a good margarita, and the Brujerita is no exception,” says Jorge. “It’s familiar, yet different—perfect for fall.”

THE DULCE VIDA IS A WARM EMBRACE

One standout from the fall menu is the Dulce Vida. This drink is a warm embrace in a glass, combining blanco tequila with the earthy warmth of ginger and turmeric juice. Fresh citrus adds a crisp, refreshing kick, while orange bitters tie it all together. Topped with sparkling apple cider and garnished with apple slices and a dusting of pumpkin spice, the Dulce Vida is fall in a brandy glass.

“The Dulce Vida is like a cozy fall sweater—spicy, sweet, and perfect for sipping,” says Meliza Miranda, co-owner of Mochilero Kitchen. “Our customers can’t get enough of it.”

MAS MOLE OFFERS CHOCOLATEY GOODNESS

Then there's the Mas Mole—a cocktail that’s as intriguing as it is delicious. Crafted with Cazadores reposado tequila and Cazadores café liquor, this drink layers rich flavors with sweet vermouth, honey, and chocolate bitters. It's almost too pretty to drink, topped with frothy foam and served in a martini glass with a house-made red-mole rim and Abuelita chocolate shavings.

“This is the kind of cocktail that surprises you,” says Meliza. “Mole in a drink might sound unusual, but trust me—you don’t want to miss it.”

At Mochilero Kitchen, the menu evolves with the seasons, always ensuring something new. Stop by 6791 W Happy Valley Road #100, Peoria, this fall to experience the Dulce Vida, Mas Mole, and Brujerita.

Dishes Not to Miss

Order some of these favorites to go with your cocktails:

• Agua Chile: marinated shrimp and scallops, jalapeño, serrano, lime, cucumber, red onion, avocado, and micro cilantro

• Pulpo Achiote: Octopus a la parrilla marinated, grilled, and served with crispy potatoes, onion, and aioli Morita

• Campechana: Fresh shrimp and scalloped poached, house cocktail sauce, avocado, cilantro, peppers, onions, tomatoes, and micro cilantro

• Ahi Tostada: Fresh diced Ahi tossed in salsa cahca, served with guacamole and pickled onion

• Duck Mole: Confit duck served with a house-made negro, pickled escabeche, peanuts, and crispy plantains

• Carne Asada Salad: Carne Asada, mixed greens, grilled onion, cabernet dressing

ARTICLE BY SUSAN LANIER-GRAHAM | PHOTOGRAPHY BY DANA GIBBONS PHOTOGRAPHY

at Kasai Dinnertainment Awaits

DELECTABLE DISHES, HAND-CRAFTED COCKTAILS, AND "DINNERTAINMENT" MAKE KASAI JAPANESE STEAKHOUSE PARK WEST FUN FOR EVERYONE

Kasai Japanese Steakhouse Park West ( KasaiTeppan.com) is not your typical old-school teppanyaki restaurant. You'll discover modern cooking with exceptional flavors and ingredients combined with theatrical cooking for the ultimate Dinnertainment.

KASAI AT PARK WEST

I first experienced Kasai many years ago at the original Scottsdale location. It has always been a favorite, so I was thrilled when it opened in Park West earlier this year.

The 7,500-square-foot restaurant is beautiful. Its private dining room is a focal point, thanks to a glass wall that looks out onto the teppanyaki tables. I loved the bright orange flaming glass chandelier suspended over the restaurant's largest teppan table, which seats 25.

High-top tables on the patio are great for fall evenings and the bar seats up to 50.

KASAI FEATURES MODERN ASIAN FLAVORS

You can expect an exceptional Asian dining experience featuring teppanyaki, with the chefs cooking and entertaining guests while sitting around the modern teppan table. Kasai also serves up delightful traditional Asian dishes, rolls, and sushi. My husband and I always love to start with the Crab Rangoons or Korean Steak Tacos. But one of my favorite dishes at Kasai is the Mongolian Lamb Chops.

After nibbling our appetizers, we must decide whether to order from the sushi or traditional Asian menus or go for the Teppanyaki. My favorites from the traditional Asian menu include Kung Pao Tempura Shrimp, Mongolian BBQ ribs, and the Wagyu filet.

I enjoy the sushi menu, including the Cougar Roll with crab mix, seared yellowtail, garlic butter, sriracha, and eel sauce. My favorite is probably the Friends with Benefits Roll, featuring a spicy crab mix, tempura shrimp, cucumber, jalapeño, seared spicy salmon, eel sauce, spicy mayo, and garlic butter. For something different, you can opt for the Sugar Mamma Roll with salmon, tuna, crab mix, shrimp tempura, avocado, mango, soy paper, and a peach chili sauce that perfectly blends sweet and spicy.  CONTINUED >

TEPPANYAKI IS THE HIGHLIGHT

Teppanyaki is Kasai's highlight. The sleek dining room features 12 hoodless teppanyaki tables. Every teppanyaki meal includes mushroom or miso soup, house salad, a shrimp starter, fried rice, seasonal vegetables, your protein, and frozen pineapple soft-serve for dessert.

I opted for surf and turf with Filet Mignon and Scallops that were melt-in-your-mouth delicious. My husband chose the New York Strip and Chicken Breast, which were equally good. Everything is seasoned to perfection, and it's so much fun to watch the chef artfully prepare your food while you laugh at a table filled with strangers who become friends for the evening.

You can also opt for the Wagyu Filet Mignon, soy-glazed tofu, or luscious sea bass at the teppanyaki table. If you have a big appetite, try one of the Imperials—Filet Mignon or New York Strip, lobster tail, and either chicken, scallops, or shrimp.

Kasai also has a kid's menu that features wagyu beef sliders, mac and cheese, chicken strips, teriyaki chicken, or teriyaki udon noodles. If the kids want to get in on the teppanyaki fun—of course—they can order chicken, shrimp, Filet Mignon, or Filet Mignon and Shrimp, which comes in kid-sized portions along with soup or salad, fried rice, vegetables, a drink, and pineapple soft-serve.

HAPPY HOUR

You can stop by Kasai after work to enjoy happy hour every day until 6 p.m. Happy Hour features $2 off all beer, wine, cocktails, and appetizers. You can also order select sushi, ranging from $6 to $14.

A great deal is the Teppan Happy Hour, which runs from 3 to 4:45 p.m. every Friday, Saturday, and Sunday. You get the same accompaniments as with dinner and choose from the New York Strip, Chicken, Salmon, Shrimp, or soy-glazed tofu for a reduced price.

COCKTAILS ARE OUTSTANDING AT KASAI

I love the beer, wine, and cocktail menu at Kasai. You'll find a selection of international beers, including Sapporo and Kirin, an excellent wine selection, and a fun sake menu. The full bar, served by a welcoming staff, offers delicious cocktails. The Kasai-Tai, topped with a flaming sugar cube, carries on the flaming theme of the restaurant. I also recommend the Woodsman, featuring Japanese whisky and delicious Cherry Blossom with Soto Junmai sake.

When you visit Kasai, prepare to stay a while—dinnertainment takes time!

NEW NW VALLEY HOMES

ARTICLE BY JULIE FRISONI | PHOTOGRAPHY BY LENNAR HOMES

LENNAR HOMES EXPANDS INTO THE NORTHWEST VALLEY WITH THREE NEW COMMUNITIES FEATURING LENNAR'S SIGNATURE NEXT GEN AND PREMIER HOME MODELS

Prospective new home buyers are increasingly drawn to the Northwest Valley because of its natural beauty, proximity to Lake Pleasant Regional Park, convenient access to the freeway system, and, most recently, the Taiwan Semiconductor Manufacturing Co. (TSMC) plant located near Interstate 17 and Loop 303.

“The TSMC plant is expected to create 4,500 jobs and will likely lead to expansions by semiconductor suppliers that will bring thousands more jobs to the area,” explains Alan Jones, Division President of Lennar. “Our new communities are uniquely designed to meet the growing desire to locate in the Northwest Valley by providing superior home design, including our signature Next Gen and Premier home models, creating affordable options in today’s changing market.”

The three new communities—Middle Vistas, Aloravita, and Windstone Ranch—offer more than 700 homesites, providing prospective new homebuyers with a wide range of home styles and amenities.

“We’ve worked very hard to be ready to offer new home buyers interested in this area with a wide range of options in both cost and design,” says Jones.

WHAT IS A NEXT GEN HOME?

When Lennar ( Lennar.com) introduced Next Gen homes as The Home Within a Home in 2011, it was a concept ahead of its time. Every Next Gen home offers a private suite that provides the essential space multigenerational families need to work, learn, create, or have a sense of independence.

Every Next Gen offers a private suite for the older or younger generation that lives with you. The suite can be used for wellness, work, or learning. It has a separate entrance, kitchenette, living area, bedroom or multi-use room, and bathroom.

There is a separate entrance, kitchenette, living area, bedroom or multi-use room, and a bathroom.

MIDDLE VISTAS COMMUNITY

Middle Vista models are now open for tours. It is one of the closest communities to the TSMC plant, located off I-17 and Dixileta.

Middle Vistas has experienced high interest from TSMC employees, including several who have already purchased homes in the new development.

Featuring three of Lennar’s most popular models—the Discovery, Horizon, and Premier—Middle Vistas prices range from the mid $400,000s to the mid $700,000s. Additionally, the development debuts Lennar’s newest Next Gen floor plan called the Latitude.

Compared to other Next Gen options, the Latitude is a smaller version of the Next Gen home, providing an option for home buyers needing less space.

Lennar introduced the Premier Collection last year. A unique collaboration between Lennar and its many partners creates a more affordable option for first-time home buyers, allowing them to purchase a home rather than rent. Since its debut, sales of Premier homes have skyrocketed, accounting for about 20 percent of all Lennar sales.

Middle Vistas is a gated community with 228 homesites, two playgrounds with picnic areas, and homes ranging from 1,232 to 2,649 square feet.

ALORAVITA COMMUNITY

Located in Peoria off Happy Valley Road and 83rd Avenue, the 295 homesites at Aloravita are near popular West Wing Mountain hiking trails and just 15 miles from Lake Pleasant Regional Park.

Aloravita models will open soon and offer two collections of new homes: the Signature and Destiny. The Signature collection offers four floor plans, two of which are Next Gen options. Certain floor plans for the Destiny collection include a garage accommodating a recreational vehicle (RV).

“RV garage models have been very popular here, considering the location is so close to Lake Pleasant,” says Jones.

Aloravita homes range from 2,163 to 2,649 square feet and are priced between the upper $500,000s and the mid $800,000s. The community includes amenities such as ramadas, a green belt, and hiking trails.

WINDSTONE RANCH COMMUNITY

Windstone Ranch is east of 163rd Avenue and north of Happy Valley Road in Surprise. Sales of the 200 homesites have begun, with models available to view and tour.

This new community offers Lennar’s Premier and Signature home collections. Homes start in the high $300,000s and range from 1,232 to 2,649 square feet. They are designed for first-time homebuyers or families considering multigenerational living options.

Windstone’s proximity to the Loop 303 corridor and short travel distance from the explosive growth of the TSMC plant locale contribute to the area's status as one of the fastest-growing locations and communities in the state. Amenities include a community pool, basketball court, fire pit, and playground.

BUY A LENNAR HOME WITH CONFIDENCE

Lennar began in 1954 when Gene Fisher and Arnold Rose formed F&R Builders in Miami. Leonard Miller became a co-owner two years later and partnered with Arnold Rose. Nearly 20 years later, in 1971, they combined their names to create Lennar Corporation.

Quality Installations

Fasa

Nissan Sentra 2.0 SR

Sporty Nissan Redefines Compact Sedan Performance

The 2024 Nissan Sentra 2.0 SR CVT stands out with a blend of sporty design and everyday practicality. Equipped with a 2.0-liter four-cylinder engine paired with a continuously variable transmission (CVT), this compact sedan delivers a dynamic driving experience while maintaining impressive fuel efficiency.

I recently drove a two-tone gray and black model for one week and was impressed with how much power it had. The car offered a smooth ride, quickly picking up speed and providing smooth transitions. The sleek, sporty exterior features clean lines and chrome trim, while the roomy interior offers comfort, fine details, and advanced technology, making this vehicle feel like a luxury ride.

As someone who spends a lot of time driving and shuttling children to and from school and activities, I appreciated

the safety features like Automatic Emergency Braking with Pedestrian Detection, Blind Spot Warning, and Lane Departure Warning. The Nissan Sentra 2.0 SR CVT looks, feels, and drives like a high-end sedan without the high-end price tag.

UNDER THE HOOD

The Nissan Sentra 2.0 SR CVT is not only aesthetically pleasing on the outside but also impressive under the hood. It has a 2.0-liter Dual Overhead Cam 4-cylinder engine with 149 horsepower and 145 lb-ft of torque with an Xtronic CVT.

MSRP: $23,980

Price as Tested: $29,320

MPG: 30 City / 38 Highway