WHERE TO EAT IN QC FOOD + BEVERAGE
LIFE + CULTURE
THE TEAL PUMPKIN PROJECT
RECIPES FOR FALL FOOD + BEVERAGE
Welcome fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down with Owner of Sidewalk Coffee and Bagel Co. and learned about what their fall menu will be boasting.—so get your tastebuds ready, you are in for a treat! We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests.
There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
As always, thanks for reading, and we’ll see you around town!
KAYLEE WILLIAMS, PUBLISHER @QUEENCREEKCITYLIFESTYLE
October 2023
PUBLISHER
Kaylee Williams | kaylee.williams@citylifestyle.com
EDITORIAL COORDINATOR
Florence Daniels | florence.daniels@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Kimberly Heywood | shademarketingaz@gmail.com
CONTRIBUTING WRITER
Diva Galan
CONTRIBUTING PHOTOGRAPHERS
Kaeden Peterson, Jennifer Boubelik
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Rhiannon Coffman
Proverbs 3:5-6
Nestled in the foothills of the San Tan Mountains
Priced from the mid $500k’s
The prices of our homes, included features, plans, specifications, promotions/incentives, neighborhood build-out and available locations are subject to change without notice. Stated dimensions, square footage and acreage are approximate and should not be used as a representation of any home’s or homesite’s precise or actual size, location or orientation. There is no guarantee that any particular homesite or home will be available. No information or material herein is to be construed to be an offer or solicitation for sale. A Broker/Agent must register their client in person on client’s first visit at each community for a Broker/Agent to receive a commission or referral fee, if available. Not all features and options are available in all homes. Unless otherwise expressly stated, homes do not come with hardscape, landscape, or other decorator items. Any photographs or renderings used herein reflect artists’ conceptions and are for illustrative purposes only. Some amenities may not be constructed. Builder reserves the right to change the size, design, configuration, and location of amenities not yet constructed and does not warrant the suitability thereof for any use or for any person. Builder does not warrant the suitability of any trail for any use or for any person. All
Where neighbors can see and be seen.
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A new Sprouts has opened on the Northwest corner of Gantzel and Combs roads. The ribbon cutting ceremony started early on August 18th and provided exciting offers and an array of activities for its very first shoppers. www.sprouts.com
Join Flatiron Church in celebrating Baptism Sunday. Stick around after the second service for bounce houses, games, and community. There will be lunch combos for $5: cheeseburger or hotdog, chips, soda, and a cookie. In addition there will be plenty of space to hang out with your friends and family while the kids run and play. www.flatiron.church/events
The Queen Creek Performing Arts Center has opened its doors follow ing the completion of a renovation project. Since opening in 2003, the QCPAC has hosted concerts, per forming arts, and cultural events for the community. For its 20th anniver sary the center's remodel included updating the auditorium, replacing sound panels, and installing new house seats.
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Queen Creek, Arizona 85142
Our community is brimming with incredible food and drinks to indulge in and we’ve selected some of our picks that you must experience for yourself. Bon appetit and cheers!
SUSHI CREEK: Sushi lovers can enjoy the best sushi in town, and for those who are not so keen there are some American menu items as well. 21805 South Ellsworth Road Queen Creek, AZ
THE BISTRO QUEEN CREEK: Enjoy coffee, lunch or dinner on a beautiful patio. This family owned restaurant even has a herb and vegetable garden. 22721 S. Ellsworth Rd. Unit 107, Queen Creek, Arizona 85142
SIDEWALK BAGEL AND COFFEE COMPANY: This Fall indulge in a Pumpkin Pie Latte or an Iced Pumpkin Pie Chai at Sidewalk Bagel and Coffee Co. Oh, and don't forget bagels! 20784 E. Victoria Ln, Unit 106, Queen Creek, Arizona 85142
‘PUMPKIN CHILI FESTIVAL AT SCHNEPF FARMS: starting October 5th every Thursday through Sunday.
BACKYARD TACO: This family owned business that began in their backyard, and famed for their tacos which have been voted 'top taco in town'. 24842 S. Ellsworth Rd., Queen Creek, Arizona 85142
Want to recommend a local experience?
ARTICLE BY FLORENCE DANIELS
PHOTOGRAPHY BY KAEDEN PETERSON
On Halloween, as the sun sets, many of the houses are adorned with spider webs, a tombstone in the yard, or perhaps a cauldron and a skeleton or two. The excitement mounts as children slip into their costumes and prepare for the custom of going door to door with the hopes of returning home triumphant with more candy than they can (or should) eat in a single night.
This is usually how the story goes, but for some parents and their children, the candy on offer provide more real frights than fun. Many schools around the country have seen a rise in 'nutfree' classrooms. However, allergies can extend to dairy, gluten, soy, and more. How is a parent of a child with allergies to navigate dearly loved traditions without running into issues? What's more, is how does a child with allergies not feel completely left out of activities like trick or treating with their friends?
Diva Galan, mom of two allergy affected children, has had to face exactly that. Her solution? The Teal Pumpkin Project. Amidst all the black, orange, and white that pervades the Halloween decor, the teal pumpkin sticks out, and for good reason. The distinctive teal pumpkin signals to the 1 in 13 allergy affected children that they will find the treats they can truly enjoy. In this article we hope to encourage as many homes as possible to provide not only the usual bags of candy but also some allergy safe options and even non food trinkets too.
For parents who hope to have an allergy free Halloween, we strive to give you the knowledge and know how to participate and to discover the resources available to you and your little monster.
Parents should always read the ingredient labels of all the candies their little one collects. FARE recommends that children should not eat any candies until you have checked the ingredients first. If there are specific candies you know to be safe for your child, you might try giving these candies ahead of time to neighbors and request they hand those to your child when they come knocking. Otherwise, if you are the one handing out allergy safe alternatives, consider inexpensive stickers, glow sticks, spider rings, Halloween erasers or pencils, bookmarks, and other small games or toys.
Have a kid with allergies, or know someone who does? Often kids with these restrictions find they can't always participate in enjoying some of the regular 'kid' stuff, but Halloween doesn't have to be one of them. The Teal Pumpkin Project is promoted by the Food Allergy Research and Education (FARE) organization. By placing a teal colored pumpkin or sign beside your front door or porch you are letting kids and their parents know you have allergy safe options and that they can safely trick or treat.
The possibilities are endless and so is the fun to be had on the spookiest night of the year. FARE also has allergy safe recipes to make at home to satisfy that sweet tooth, as well as plenty of suggestions on how to make Halloween safe and fun for all. You might consider throwing a Halloween party with safe treats and foregoing the usual trick or treating one year. Another possibility is having a fun Halloween movie night projected onto a white sheet out front for everyone to enjoy and still feel part of the neighborhood spirit. The Teal Pumpkin Project is growing every year and you can help spread the word by sharing printable flyers with your local businesses, schools, and community centers.
For more ideas and recipes you can also check out Diva Galan’s Instagram at foodallergydiva .
Signage that is prominent and bright helps to identify your house to those with allergies. The FARE website www.foodallergy.com has plenty of printable signs and flyers to use. You can also buy a plastic or ceramic decorative pumpkin and paint it teal. If you want to spread the word in your neighborhood you could host a teal pumpkin painting party before Halloween and help to educate those on your street. Otherwise a number of online and brick and mortar shops sell teal pumpkins too. To find out where participating teal pumpkins are just go to FARE’s Teal Pumpkin Project Map, you can see where to go or even add your house to the map.
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Fall for some sweetness this Autumn.
ARTICLE BY FLORENCE DANIELSThe holiday season is here! This classic shortbread recipe made with Rye flour from Hayden Flour Mills , gives you a sweet treat that can be repeated for each gathering that everyone will love. The eggnog glaze infuses more of that holiday spice and sweetness into every bite. Make cookies and make memories too.
Makes 24 cookies
INGREDIENTS:
• 280g (10oz/2 cups) Rye Flour, plus extra for dusting
• 1/2 tsp of fine sea salt
• 1 tsp of ground ginger
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• 1/8 tsp of ground allspice
• 240g (8 1/2oz/ 1 cup + 1 Tbsp) unsalted butter, at room temperature
• 90g (3oz/ 3/4 cup) powdered (icing) sugar
• 1 tsp of vanilla extract
EGGNOG GLAZE
• 3 Tbsp of eggnog
• 145g (5oz/ 1 1/4 cups) powdered (icing) sugar
DIRECTIONS:
01. Combine flour, salt and spices.
02. In a mixer cream the butter and sugar until light and fluffy.
03. Add vanilla and flour to form a dough.
04. Gently press dough into a disk, wrap in an air tight wrap and rest in fridge for 30 minutes.
05. Roll out dough onto lightly floured surface to a 1/4 inch thickness. Using cookie cutters press firmly into the dough and then cut around the edges. Repeat with remaining dough, re-rolling scraps as needed.
06. Place 2.5cm apart on two cookie sheets lined with parchment paper. Then put in the freezer for 20 minutes prior to baking.
07. Preheat oven at 180 C degrees or 350 F degrees. Bake cookies for 7-10 minutes until golden. Remove from oven to cool.
08. Mix the glaze ingredients in a small bowl. Dip the tops of the cookies in the glaze and set aside for 5 minutes.
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Azadeh Purvis halts the interview to quickly greet a regular customer. She makes sure to serve her personally and get caught up in the process. Azadeh is warm and welcoming and she makes sure her cafe is no different. Originally from Laguna Beach, California, she and her husband Jason, came to Queen Creek to run the Chick Fil A in town. Azadeh used to be an elementary school teacher and did some substitute work at first. She then found herself helping in the business and wearing many hats, in fact she says the time there was like 'training'.
The space that is now the Sidewalk Coffee and Bagel Company was a bagel cafe previously but the former owner was looking to sell. By chance, Azadeh overheard the owner's plans and within ten days she had the keys to the place. Since there were no other coffee shops in town, Azadeh decided to keep it bagels and all. The owner gave her some
instruction on making bagels and from there Azadeh has continued to innovate and get creative.
Azadeh even took a trip to the Mecca of bagels, New York City, and threw herself into a real education. She tried every bagel place she could and brought her experiences home. Today, they sell fresh, hand rolled bagels daily and serve the local owned Peixoto coffee. Once a month, they offer their signature rainbow bagels along with the usual menu items like sandwiches and pastries You can build your own sandwich too, and seasonal drinks like the Iced Pumpkin Pie Chai or the festive Birthday Latte pair perfectly.
Whatever whets your appetite you not only get quality food but an atmosphere that is local, friendly, and easy going. Azadeh wouldn't have it any other way. www.sidewalkcoffeeco.com
LEFT: Birthday Latte
MIDDLE: Owner, Azadeh Purvis
• 2 ounces of vodka
• 3 ounces of sour mix
• 2 ounces of pineapple juice
• 1/2 of grenadine
• whipped cream (optional dairy free whipped coconut cream)
1. In a cocktail shaker mix the vodka, sour mix, and pineapple juice with ice.
2. Shake and pour into a martini glass.
3. Very slowly pour grenadine into the glass. Wait for it to settle.
4. Add your whipped cream of choice on top as needed.
The perfect brew for a Hallow's Eve night.
The kids aren't the only ones who enjoy treats on Halloween. The grown ups can have their fun too with this colorful and nostalgic martini recipe that takes inspiration from the candy that encapsulates Halloween, candy corn! So put on your costume and enhance your Halloween cocktail party with these sweet drinks that elevate a classic treat.
ARTICLE BY FLORENCE DANIELS PHOTOGRAPHY BY KAEDEN PETERSON, JENNIFER BOUBELIK
Sitting beneath the canopy of olive trees and flanked by cypresses, you might almost believe yourself to be in Tuscany. In fact, you are at Queen Creek’s very own Olive Mill where everything on the menu is made with or cooked with the olive oil grown, milled, and bottled right on the premises. The diversity of flavors such as vanilla, lemon, garlic, or chili allows for amazing flavors to be infused in the plates served up at the Mill. President, John Rea, works at the family run Mill and restaurant to provide, what they call, ‘casual mediterranean’ fare.
Diners can enjoy a delicious kalamata sandwich, which was featured on the Food Network. The salami is made by the local Pork Shop using the Olive Mill’s own kalamata olives, then dressed with herb roasted tomatoes, provolone, arugula, red onion, and all on an Italian roll. There is also the Chopped Salad which includes garden greens, tomatoes, cucumbers, olives, feta, red onion tossed in a summery Meyer Lemon Olive Oil vinaigrette.
Let us not forget the pizzas made on site by their very own pizzaiolo, Agostino, who hails from Sicily (the said ‘birthplace’ of pizza). There are antipasto boards beautifully arranged, bruschettas, and soups. However, dessert is not to be missed. There is an array of gelato to choose from, a moist Orange Valencia cupcake, and then the most amazing dessert cannolis that have a light and crispy crunch on the outside and filled with sweet cream on the inside. You can choose from flavors like chocolate or pistachio, neither will disappoint.
The Olive Mill serves breakfast, lunch and dinner, and you can even arrange private events. Keep up with their calendar of festivals and the occasional Tavolo dinners that serve up a 4 or 5 course meal. Overall, the Olive Mill strives for fresh, delicious foods designed to bring people together and enjoy life.
Tanya and Brian Poag started the Underground Burger as a ‘ghost kitchen’ in their BBQ restaurant up in Washington state. Since they lived in a rather tight knit community most people who frequented their restaurant, gradually learned of the ‘speakeasy’ burger that was on offer if you knew to ask. Their daughter Madi, along with her husband Tanner Bouma, decided to bring the Underground Burger to Queen Creek, another tight knit community focused on family and food.
Their menu is simple, and this allows for them to focus on quality ingredients. The burgers are made with a juicy angus beef patty that sits upon a brioche bun (or a gluten free one if you prefer) There are also a selection of toppings and homemade sauces that create interest and new flavor combinations. Still, this isn’t fast food, this is a gourmet burger. The great taste doesn’t end there either, their waffles fries (which are also gluten free) are golden and crisp and are the perfect accompaniment.
To top off this American classic dish you have to order the milkshake. There is the standard vanilla and chocolate but there is also strawberry and even a seasonal milkshake flavor. The secret is out on Underground Burger, and the great taste and quality ingredients are sure to make this a must see in town.
You hear the loud sizzle of the plate before it even arrives at your table. This is the Trio of Fajita’s served with your choice of grilled marinated meats, beans, rice and guacamole. This is what you hope Mexican food will be, fresh, spicy, and flavorful. Martina Moreno says the dream of the Moreno family was to grow their Sonoran hot dog stand into a restaurant, now they own seven locations, including this one in San Tan Valley.
We arrive in the morning and it is already busy with customers and the kitchen is hard at work. Martina brings out several dishes including a charbroiled salmon taco topped with mango salsa and cheese. Everything is fragrant and looks appetizing. The dishes are a mix of traditional Mexican and some family recipes.
Above all, Martina says their ethos is one of ‘gratitude’. For each customer that orders food, the Moreno family feels thankful and are going on 13 years of serving their community. They still serve their famous Sonoran hot dog on the menu too, so somethings never change.
'The food brings people here, and the atmosphere keeps them here.'
- Dylan Frisell, San Tan Flats
Scott and Kris Benedetto own Vero Chicago Pizza. The word ‘Vero’ is Latin for true, and what they remain true to is the Chicago style pizza they serve up daily. Scott is originally from Chicago so he knows his pizza. In addition to the famous ‘deep dish’, they also have ‘butter crust’ and your perhaps better known thin crust. The pizza dough is made fresh every day and with pizzas like the ‘Sears Tower’, a medley of meats and veggies, it feels like a little piece of Chicago right in Queen Creek.
Scott says that many diners hail from Chicago and love the authenticity of the place. Still, Scott says the restaurant embodies the peaceful, traditional, slower pace of life of the town. The family run restaurant is a warm and inviting environment, each diner an instant member of that family. This husband and wife team work well together, with Scott joking, ‘I tell people we are like Lucy and Ricki... and I’m Lucy.’
Recently, The Washington Post highlighted Vero of Queen Creek as the number one Chicago style pizza in Arizona. So the pizzas are a must, but they also serve sandwiches, garlic bread, chicken wings, local beers, and much more. Everything is mouth-watering, delicious, and arrives piping hot to your table. You’re next pizza night is sorted.
In 2005 there wasn’t very much around the spot where San Tan Flats now stands. Today, there are auto dealerships, another building going up beside it and even a doughnut shop across the road. Still, once you enter San Tan Flats you feel as though you are in another world, one that was created by Dale Bell and his son Spencer. The entire feel of the place is an homage to the cowboy culture of Arizona with horseshoes or cowboy hats on the walls among other knick knacks.
The steakhouse, which boasts burgers, ribs, steaks and more, has become a local favorite. Most of the seating is outdoors, there is a stage, a pool house with arcades, live music, and even s’mores by the fire. They call it ‘all the fun of camping without having to sleep on the ground’. Yet, general manager, Dylan Frisell, says that they do almost no marketing, relying on word of mouth, stating, ‘The food brings people here, and the atmosphere keeps them here.’
Dylan says their ‘Surf and Turf’ and half rack of ribs are delicious and quite popular, but by far their number one dish is their flat iron steak served with a choice of sides of cole slaw, asparagus, potato cake, fries, and more. There is a kids menu and fun for the whole family, including a great view of the mountains beneath string lights and the stars at night.
OCTOBER 5TH
Pumpkin and Chili Party
SCHNEPF FARMS | 10:00 AM
From October 5th - 29th every Thursday - Sunday come to Schnepf Farms for their annual Chilil and Pumpkin Party. Enjoy the train ride, food, bonfires, haunted bus, rides, pumpkin patch, corn maze and more! Tickets can be bought in advance online at www.schnepffarms.com .
OCTOBER 7TH
Self Defense Boot Camp
UNIVERSAL MMA | 9:00 AM
Universal MMA will be holding a real woman's Self Defense Boot Camp every Saturday in October starting on the 7th from 9-10am. New material will be taught each week and space is limited. Call Jairon Katz at 720-219-9354.
OCTOBER 13TH
Vintage and Vino
HORSESHOE PARK AND EQUESTRIAN CENTRE | 4:00 PM
For two days, October 12 from 4-8pm and October 13th from 9am-5pm, the Vintage and Vino event will include music, wine tasting, food trucks and more. Local vendors will be selling their own items at the Horseshoe Park and Equestrian Centre. www.sipandshoparizona.com
OCTOBER 21ST
Trunk or Treat
QUEEN CREEK TOWN CENTER | 5:00 PM
Celebrate Halloween in a festival atmosphere at the Town Center presented by Earnhardt Queen Creek Chrysler Dodge Jeep RAM. Enjoy carnival games, escape rooms, haunted houses, and more while children trick-or-treat by going trunk to trunk collecting their sweets! This event will start at 5pm and end at 9pm. www.queencreekaz.gov
OCTOBER 26TH
Haunted Barn
HAGEN FARMS
Hagen Farms partners with the Queen Creek High School Theatre Club to produce the 'Haunted Barn' October 26-28th. Admission is $5 per person and all proceeds go to the QC theatre program. Enjoy a haunted maze through the orchard and barn. Other 'kid friendly' events will be held from mid-October that will include fun photos and activities.
OCTOBER 30TH
Heated Glow Flow
ZEN LIFE CENTER FOR HEALING | 8:00 PM
Join the Zen Life Center for Healing for this special one hour long Halloween Glow Flow Heated Vinyasa Class! Black Lights will be illuminating your practice for this once a year class. www.zenlifehealing.com
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