VOL. 6, NO. 2
LIFES T YLE • WELLNESS • DESIGN
LUXURY IS STANDARD When it’s your time to make your dream come true, turn to the builder who takes it personally and makes it happen. Prescott’s Hometown Builder for more than 35 years.
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VOL. 6, NO. 2
CONTENTS Food & Drink Try these Trending Flavors
The Experience Counts when it Comes to the Finest of Dining
16
from Around the World
These Sandwiches Bring a Touch of Luxury to
Tasting Menu: The Art of the Chef
20
your Home through Texture
Aviation to New Heights
22
LIFEST YLE Dining Vacations Scratch an Itch for Foodies Splurge on Go-Karting for an Exhilarating Family Hobby When it Comes to Luxury Meat ... What the Host/Hostess Wears Matters Flaming Food is Mesmerizing ... and Tasty High-End Travel Agencies Curate Vacation of your Dreams
34 38 40
Best-Kept Secret Statewide
over Monetary Value
Spa Cuisine Delivers Taste with its Nutrition Reveal Brighter, Healthier Skin Plan Family Wellness Days to Keep Healthy Rituals on Track
44
Unmanaged Stress Goes
Effective Night's Sleep
Straight to your Face 'Morning Pages' Connects You to You Down your
50
Water with Style Take your Wellness
Wine Directory: Wineries & Vineyards in Northern AZ
52
28
WELLNESS
Tech Clears the Way to an
D.A.Ranch Partners with Tappa Distribution to Take Arizona's
Stresses Personal Meaning
42
46
26
Take the Prize Upgrade your Current
New Kind of Collecting Convenience Propels Private
24
Higher & Higher
54 58
Ride to Luxury Level
Artwork Sets your Dining Room Apart Let your Wine Display Breathe your Vision Design a Cushy Kitchen
60
with a Functional Foundation
62
Backyard with a Zen Garden
Plant Serenity in your
Let your Bar Cart
64
Entice your Guests
66
Top-Drawer Appliances
Home Chefs Eye these
68
Artful Container Gardening
70
Two-Toned Cabinets Make
adds Layers to Landscape
Kitchens Look Grander
Balance Atmosphere, Function
Northern A Z Luxur y L iving VOL. 6, NO. 2
32
DESIGN
Dining Table Lighting Must
4
30
76 80 82 84 86 88 90 92 94
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With lifestyle, wellness and design articles, we help our readers achieve their aspirations and celebrate all the things that make our lives richer. Get highlights from each issue of Northern Arizona Luxury Living delivered directly to your inbox by signing up for our newsletter today!
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FOOD Glorious Food W
elcome to our Spring 2026 edition
where we embrace eating and drinking. We’re not talking sustenance, we’re exploring the delights of experience.
nazluxuryliving.com PUBLISHER
Elaine M. Earle, CPA
ASSOCIATE PUBLISHER Laurie Fisher
SALES & MARKETING Laurie Fisher, Vice President of Sales & Marketing Julie Turetzky, Director of Marketing Services Christina Lewandowski, Executive Sales & Marketing Assistant
PRODUCTION & DESIGN From an elegant tea at
Michele Rodriguez, Creative Director
the luxurious Drake in
Shannon Price, Digital Media Specialist
Chicago to wine in Napa Valley via helicopter, people want more than just picking up a fork or lifting a goblet. They are traveling to Mexico City to taste certain chilaquiles to Tokyo for sushi. Food is the driving factor for culinary tourism — “foodcations.”
EDITORIAL Julie Turetzky, Managing Editor Christia Gibbons, Senior Editor Blake Herzog, Staff Writer Vickie Austin, Staff Writer
OPERATIONS
Terry Scheib, Delivery Manager Colin McDonald, Delivery Manager Flagstaff
Such experiences come at a price, particularly if
Gabrielle Luciano, Distribution Associate
you’re booking a food-centric cruise or thinking
COMMENTS & IDEAS
eating real crêpes in Paris sounds about right.
editor@roxco.com
SUBSCRIPTIONS
At home, let your bar cart show off your personal styling. You may not have a home elevator displaying your liquor, but you might want to show off an art deco tea and coffee set or a salute to when martinis were, well, martinis. Bond, James Bond. And while you may know a thing or two about hosting an elegant dinner, how you dress as the host is also important. This is not a time for billowing sleeves or stiletto heels. You should certainly be dressed elegantly, but not noticeably. We tell you what works.
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Read on,
Laurie
Associate Publisher
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Northern A Z Luxur y L iving VOL. 6, NO. 2
Elaine M. Earle, CPA
Northern AZ Luxury Living is published by ROX Media, LLC dba Raxx Direct Marketing. Editorial content is provided by affiliates of Raxx Direct Marketing, community members and local organizations. © 2026. All rights reserved. No part of this publication, including but not limited to editorial content, illustrations, graphics and photographic images, may be republished, reproduced or reprinted without the prior express written consent of the publisher. The publishers of Northern AZ Luxury Living assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damages in excess of the cost of the advertisement. Northern AZ Luxury Living shall not be liable for inaccuracies, errors, omissions, or damages from the use of information contained herein. Submitted articles do not reflect the opinions of the owners or management of ROX Media, LLC. Information contained within submitted articles had not been verified for accuracy and readers are responsible for forming their own opinions.
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PROPERTY MANAGEMENT • COMMERCIAL SALES & LEASING DEVELOPMENT • INVESTMENT STRATEGY
Advertiser Index Allan's Flowers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Arizona Commercial Real Estate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Bellezza Sensa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Boys & Girls Clubs of Central Arizona . . . . . . . . . . . . . . . . . . . . . . . . . 15
Crystal Creek Builders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Dermatology & Skin Care by Shelly . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Deyoung European Motors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
IN THE NEXT ISSUE
Wellness & Culture
Findlay Toyota Prescott . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Heartland Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
High Caliber Construction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Joe's Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
MCK Woodworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
NewLight Blinds & Designs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Patriot Pest & Termite Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Prescott Flooring Brokers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
S&M Electric, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
northernazluxuryliving The Hormone Zone Prescott . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Wilson Aesthetics Beauty & Wellness . . . . . . . . . . . . . . . . . . . . 6, 100
northernazluxurylivingmagazine
Email laurie@roxco.com Visit www.nazluxuryliving.com
Yavapai Humane Society . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
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PRECISION. PERFORMANCE. PEACE OF MIND. DeYoung European Motors has specialized exclusively in European automotive service and repair since 2004, using factory-level diagnostic equipment and advanced service techniques to protect performance, reliability, and long-term value.
Audi • BMW • Mercedes-Benz • Land Rover • Porsche
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Creating Beauty & Delivering Happiness Allan’s Flowers has been providing beautiful flowers of exceptional quality in creative arrangements. We pride ourselves on carrying on that tradition here in Prescott and beyond. 928-445-5131 • 600 Miller Valley Rd. • Prescott, AZ 86305 • www.allansflowers.com
Give Hope. Get Credit. When you donate to our local Boys & Girls Clubs, you are providing adventures, academic enrichment, sports, arts, and recreation.
As a qualified AZ Charitable Tax Credit organization, your donation may be eligible for a state tax credit.
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F E AT U R E
The
EXPERIENCE COUNTS WHEN IT COMES TO THE
g n i n i D f o t s e n i F
A
by Vickie Austin
good steakhouse with red leather booths still has its place. But today’s luxury shoppers demand more these days. They want to be part of something bigger than just the food. A meal isn’t just a meal anymore: it’s an experience. LET ME COUNT THE WAYS There are so many ways to turn dining into a multisensory event, ranging from the choice of the menu to the environment in which that meal is delivered. If exploring lush vineyards is on your to-do list, sign up for the Napa Helicopter Experience offered by AKA Beverly Hills. You’ll be delivered via helicopter to Far Niente Estate with a walk through the wine caves. The daylong exploration of the winery is capped off with an evening at Bottega restaurant with iconic Chef Alex Espinoza, then you’re whisked off by helicopter back to your AKA Beverly Hills suite. ONE PINKY UP Perhaps the Drake is more your cup of tea (pun intended). Afternoon tea at any of the highend hotels is sublime, whether it’s the Plaza Hotel in New York, the Ritz in London or the aforementioned Drake in Chicago. Make sure you schedule lots of time to luxuriate in the ritual of this tea, VOL. 6, NO. 2 Northern A Z Luxur y L iving
17
F E AT U R E
complete with scones (pronounced “scawns” by the Brits), clotted cream, finger sandwiches and petit fours. Allow for a sip of champagne if the spirit moves you and feel free to gawk at the sumptuous décor, grateful for the impeccable service. EXPERIENTIAL DINING AT ITS BEST The Melting Pot franchise model is a great example of how to transform a meal into an experience. Somehow this restaurant franchise seems to have single-handedly kept the tradition of fondue alive and well. They explain experiential dining as a strategy to reach new customers, particularly millennials and the Gen Z generation who expect a unique experience, one that will be worthy of a post on Instagram. The Melting Pot defines experiential dining as an “integration of interactive elements with quality cuisine.” That interactive element may be narrative storytelling, interactive décor as in the recent spate of Immersive Van Gogh exhibits or music and lighting to set the
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Northern A Z Luxur y L iving VOL. 6, NO. 2
atmosphere. Whatever the medium, these dining experiences cost more than the average burger joint, and customers seem more than willing to pay. TECHNOLOGY AND THE PLANET There isn’t an area of our lives that isn’t touched by technology, and the luxury dining experience is no exception. In the future you can look for augmented reality apps that customize the diner’s experience. Projection mapping offers another way to impact their experience. On the operational side, technology has streamlined payments and continues to contribute to helping with efficiencies in ordering and deliveries. Sustainability is also top of mind for proprietors who are proud of locally sourced ingredients.
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Northern A Z Luxur y L iving VOL. 6, NO. 2
F E AT U R E
Tasting Menu:
F
or those of us who eat to live, a tasting menu may not be our first choice when dining at an upscale restaurant. But for those who live to eat, trying a tasting menu driven by the chef ’s preference can be an opening to a new world of gastronomy.
ON THE RISE As with other aspects of hospitality, there are changes afoot when it comes to the art of the tasting menu. There is evidence that they’ve gained popularity, especially with the demographic of young people with money in their pockets who would rather spend on having an experience versus just going out to eat. Whether it’s promulgated by social media or just a shift in values, the Gen Z and millennial populations are taking their dining seriously by signing up for the experience of having their meal determined by a talented chef. WHAT’S ON THE MENU? Some say you should think of a tasting menu as edible art on every dish. The courses arrive sequentially, selected and curated ahead of time by the executive chef. This allows him or her to expand their boundaries, trying new things that profile their creativity. Portions are small so no one gets full too quickly, and as plates are whisked away and replaced by the next course, patrons get the chance to enjoy a wide variety of foods they may never have tried on their own. Here’s a rundown of the typical courses prepared for a tasting: • Amuse-bouche, which paraphrased is French for delight or amuse the mouth. Mini-crab cakes or a tiny soup
THE ART OF THE CHEF
shooter are examples of this opener designed to wake up the palate. • An appetizer will then be delivered, typically a fresh dish like an heirloom tomato salad or grilled octopus. • Here’s where the palate cleanser comes in. Light sorbet or cucumber soup will give your taste buds a fresh start. • The entrée is where a talented chef can really shine, making signature dishes that are his or her own. Things like pan-seared duck breast or grilled salmon will be the main course. If yours is a vegetarian or vegan crowd, allow the chef to plan accordingly with plenty of time before your reservation. • Who knew we need “pre-dessert”? Most of us have been training for this all our lives! Pre-dessert is another palate cleanser and may show up in the form of fresh fruit prepared in any number of creative ways. This gets us ready for… • Dessert. Bring on the chocolate mousse and the lemon panna cotta. This sweet course is intended to conclude the meal. But wait, there’s more. • Mignardise is a tiny sweet offered by the chef in gratitude for the patron’s visit. From the Old French for “precious” or “cute,” a mignardise is the restaurant’s way of saying thank you and please come back again. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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F E AT U R E
CONVENIENCE PROPELS PRIVATE AVIATION TO NEW HEIGHTS by Blake Herzog
A
s the delays and indignities inherent in commercial air travel continue to pile up on passengers, the private aviation sector continues to expand. Forbes reported in January that 2025 was a new high-water mark for private flights worldwide at 3.9 million, citing WingX data. Growth was especially pronounced in the North American market, driven by corporate profits, more high net wealth individuals and the growth of partial ownership and other models that make the jet-setting life affordable for high net worth flyers who aren’t part of the billionaire set. These trends are expected to continue through this year and beyond. NEW FLYERS Private aviation’s user base is expanding to include younger executives and entrepreneurs expecting app-based service and
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Northern A Z Luxur y L iving VOL. 6, NO. 2
other forms of digital integration — much of their wealth comes from the tech sector, raising expectations even higher. Forbes reported in July 2024 the average private jet owner is getting younger, many of them from families that rely on private or at least charter jets, so they’re more accustomed to using noncommercial options. HYBRID MODELS Owning your own plane doesn’t mean that’s the only way you’re ever going to get anywhere. If you don’t rank against the 1%, it’s likely that your jet or turboprop won’t be appropriate for every trip you embark on. Some owners end up cobbling together multiple ways to catch private flights, using their own plane for regional business hops while holding “jet cards” that entitle them to a certain number of hours on larger jets, either as a partial owner or a charter user.
SUSTAINABILITY UPGRADES Private planes have been decried by environmentalists for their impact on the planetary climate crisis, but there are some technological advances helping to mitigate the effect of their fuel emissions. These include lighter aircraft with better fuel efficiency, sustainable airplane fuel from renewable sources like agricultural or forestry waste, algae, used cooking oil or carbon captured from the air and the continuing development of electric airplanes, though the latter two technologies still face challenges in being brought to market.
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Northern A Z Luxur y L iving VOL. 6, NO. 2
F E AT U R E
T
Try these TRENDING FLAVORS FROM AROUND THE WORLD
he foods, flavors and beverages predicted to trend in 2026 include some bizarre choices that might not come to you naturally. We turned to Datassential’s 2026 Trends Report to learn what innovations have popped up, inviting home chefs and foodies to take note of what’s coming. Ancient grain beer combines health as a gluten-free option for beer drinkers. The secret ingredients are African fonio (a cultivated grass important in parts of West Africa) and quinoa. Craft breweries are jumping on the bandwagon launching readyto-drink ancient grain beer varieties. For an intense, savory flavor, try fermented black beans. These black soybeans are fermented with salt and something like koji (a fungus used in Japanese cooking) that is described as “intensely craveable.” According to the trends report, modern consumers are looking for the kind of authentic ingredients like beans that add depth to sauces, marinades and plant-based dishes. Another unique treat you may not know about is stracciatella cheese. This creamy Italian cheese is made from shredded mozzarella and cream. Offering “elevated comfort” for those who crave it, stracciatella cheese can top a grain bowl, jazz up some avocado toast or serve as a standalone snack with premium bread or crackers. Coming to us from Thailand, som tom is a green papaya salad with a sweet, spicy, sour and salty combo
used as a flavoring. Som tom-flavored chips and snacks, salad dressings, sauces and even grain bowls are poised to meet consumer demand. If your sweet tooth has a sweet tooth, you’ll want to try piloncillo. This brown sugar from Latin America is said to have notes of caramel and molasses, and it’s minimally processed so it’s part of the clean-label movement. Artisan baked goods, craft cocktails and mocktails, coffee, tea and specialty products can all benefit from the addition of piloncillo. While you’re expanding your culinary world, try grass jelly, a jet-black or green jelly dessert that is made from Chinese mesona, an herb that’s part of the mint family. Its slightly bitter flavor and unique texture make it ideal for dessert cups, smoothies and bowls. Sometimes it’s added to boba or “bubble” tea. Many of the trendiest new food ingredients come from around the globe and char siu is another example of a contribution from China. This flavor is a blend of five spices, hoisin sauces, fermented bean paste and honey. Char siu has a bold flavor that adds dimension to chicken wings, pork chops, potato chips and jerky. It also can be added to plant-based meals like tofu to add some zip to an otherwise tasteless entrée. What’s driving these trends? Cultural authenticity is one value that consumers seem to demand. Real products minimally processed are important to those who support sustainability while also contributing to good health and taste. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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F E AT U R E
BRING A
TOUCH OF
T
LUXURY TO YOUR HOME THROUGH TEXTURE
exture is a slippery thing to define — and that’s what makes it so useful in design. Luxury appeals to all our senses, but touch may define it like no other. Pulling a silken scarf across your hand, wearing a finely spun mohair sweater or snuggling under a cashmere blanket will send your brain’s pleasure centers into overdrive. But texture is a visual concept as well. Your eyes will feast upon the surface of a marble counter, a matte black lamp or textured wallpaper you may never get to feel firsthand, your imagination captured by the possibilities. Sumptuous textures often are incorporated into high-end interiors. The most evocative include: VELVET Connected to royalty since time immemorial, this plush material can be made from natural or synthetic fibers, or a combination. Its sheen instantly creates visual depth while inviting onlookers to touch the smooth, shiny yet huggable surface. LINEN Its nubby yet sophisticated appearance gives linen a texture that’s as enjoyable to look at and touch, yet it’s happy to hang in the background, the epitome of “quiet luxury.” It’s prominent in fashion and furnishings, where it’s used for drapes, tablecloths, napkins, pillowcases and upholstery.
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Northern A Z Luxur y L iving VOL. 6, NO. 2
BOUCLE Boucle upholstery’s recent rise in popularity may now be working against it as far as trendiness goes, but its construction from looped yarn gives it a distinctive feel that’s both cozy and refined. It turns sofas, chairs, ottomans, upholstered beds and pillows into sweet spots for repose and ultimate comfort. MARBLE AND STONE These natural elements communicate a strength and permanence that’s reassuring to all as it provides visual interest. Marble adds gravitas to any space, whether it’s a wall-towall counter or a small tray. Stone accents project strength at the same time they invite touch. BRASS, SILVER AND GOLD Metals communicate finery and reflect light onto their surroundings, creating an extra layer of warmth. The trick to making this work is repetition; three objects, such as a brass lamp, drawer pull and tray, make its use feel intentional, not accidental.
VOL. 6, NO. 2 Northern A Z Luxur y L iving
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F E AT U R E
NEW KIND OF COLLECTING STRESSES
Personal Meaning
L
OVER MONETARY VALUE
uxury collecting has entered a more personal era. Once defined by rarity and resale value alone, many of today’s most compelling collections are intimate, intentional and deeply reflective of the collector’s identity. From bespoke books crafted to tell a personal story to one-of-a-kind memorabilia that captures singular moments in time, modern collecting is less about accumulation and more about meaning. BESPOKE CRAFTMANSHIP At the heart of this shift is bespoke craftsmanship. Custom bookmaking, for example, has seen a resurgence among collectors who want more than a first edition on a shelf. These pieces may include family histories bound in fine leather, curated volumes of personal essays or even custom-designed cookbooks passed down through generations. The appeal lies not just in the written word, but in the materials themselves — handtooled covers, archival paper and gilt edges, each detail chosen to reflect the owner’s taste and legacy. PERSONAL TREASURES Similarly, one-of-a-kind memorabilia has evolved far beyond signed jerseys or framed photos. Collectors are now seeking objects that tell a story no one else can replicate: a handwritten note from a mentor, a prototype product from an early-stage company, a concert setlist obtained backstage or a vintage object restored and reimagined by an artisan. These items may not carry universal recognition, but they hold immense personal value, and that is precisely the point.
SMALL AND MIGHTY What unites these modern collections is intentional curation. Rather than filling a room, collectors are editing their spaces with museum-level thoughtfulness. Display cases are custombuilt. Lighting is chosen to highlight texture and detail. Provenance is documented not for auction houses but for future generations. In many homes, collections are designed as conversation pieces — objects that invite storytelling rather than admiration from afar. SENTIMENTAL VALUE Another defining feature of this new collecting mindset is emotional investment over market trends. While traditional luxury collecting often followed predictable patterns like art, watches and wine, today’s collectors feel freer to define value on their own terms. A bespoke book may never appear at auction, yet its worth is measured in memory, craftsmanship and personal resonance. In a world saturated with mass production, this kind of singularity feels increasingly luxurious. SINGULAR ARTIFACTS Don’t forget the unique objects you collect on your own journey — the Post-it notes your mom used to leave around the house to cheer you up, a personalized family tree in the form of a wind chime, a basket woven in front of you by a member of the Amazonian tribe you visited. These are totems from your life that deserve the same care and display with protection as collectibles purchased at an auction or inherited from your forbears. Don’t let the truly special ones slip away, save them for your family as it grows into the future. VOL. 6, NO. 2 Northern A Z Luxur y L iving
29
F E AT U R E
s e h c i w d n a S e T hes TAKE THE
PRIZE
Y
ou’ve heard of the Michelin stars, an international rating awarded for outstanding cooking. But have you heard of Michelin’s Bib Gourmand? This rating is for great cooking at great value, and that’s where the best sandwiches in North America are celebrated. Get ready to slobber just a bit as you hear about these award-winning meals. Let’s begin at La Diabla Pozole y Mezcal in Denver where the Pambazo de Carnitas earned its stripes. Carnitas (literally “small meats”) are pork served on French bread dipped in salsa and cooked on a griddle. According to the Michelin inspector, “This sandwich is excellent, the exterior lightly crispy with the distinct toasty flavor of the chile… it’s flavorful, displays good technique and uses quality ingredients.” Those quality ingredients are what gave it the Bib Gourmand. Famous for its cheesesteak, Philly and cheesesteak go together like Lucy and Ethel. Philadelphia boasts this sandwich featured at Dalessandro’s. Depending on where you grew up your description may differ, but there they call it a Hoagie. The roll is soft and packed with chopped steak, melted Cheese Whiz and just a touch of fried onions. “It’s earned the right to call itself one of the very best in Philly,” said the inspector. But wait — there’s some competition in Atlanta.
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Fred’s Meat & Bread features cheesesteak and they boast a Michelin Bib Gourmand award, too. Their specialty is described as a long, flaky toasted roll packed with seared ribeye, thinly sliced. On top of that are diced, sauteed onions and American cheese. The reviewer states “This Atlanta spot lets the main ingredients shine without gilding the lily… Don’t tell Philly but this iteration easily put many there to shame.” Then look for the award-winning Italiano at a restaurant called Lardon based in Chicago. This sandwich was described as a “standout, showcasing incredible attention to detail and craftsmanship.” An Amoroso roll hearth-baked from scratch in Philadelphia is stuffed with soppressata, a dry-cured Italian salami seasoned with a spicy kick, salame Calabrese, an even spicier salami, provolone cheese, lettuce, tomato and onion along with the house giardiniera. If your mouth isn't watering yet, you might consider the Lamb Pita at Yellow in Washington, D.C. Michael Rafidi, chef/ owner of Yellow and Michelin-starred Albi, specializes in wood-fired pitas and other traditional Arabic cuisine. Whether you’re chasing the perfect blend of crusty bread and gourmet fillings or mapping out your next culinary adventure, these award-winning sandwiches prove you don’t need a white tablecloth to enjoy Michelin-level excellence. True luxury, after all, lies in the details — especially when they’re tucked between two slices of bread.
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F E AT U R E
UPGRADE YOUR CURRENT RIDE TO
Luxury Level
T
rue luxury isn’t only about what you see or touch. It’s about how a vehicle moves, how it responds and how it makes you feel behind the wheel. Performance and ride comfort are no longer opposing ideas. With the right enhancements, they work together to create a driving experience that feels composed, confident and quietly powerful. HIGHS AND LOWS Air suspension kits sit at the heart of this transformation. Unlike traditional suspension setups, air suspension allows drivers to adjust ride height and firmness depending on the situation. Lower the vehicle for a sleek stance and sharper handling on open roads. Raise it slightly for uneven surfaces or steep driveways. More importantly, air suspension absorbs imperfections in the road with ease, smoothing out harsh bumps and reducing vibration inside the cabin. The result is a ride that feels tailored rather than fixed, adapting seamlessly to both city streets and long highway journeys. SMOOTH AND STEADY Performance refinement continues under the hood with engine tuning paired with a throttle controller. Modern engines are already capable, but factory settings often prioritize efficiency over responsiveness. A professional engine tune refines power delivery, ensuring acceleration feels smooth and linear rather than abrupt. When combined with a throttle controller, the difference becomes immediately noticeable. Throttle response sharpens without becoming aggressive, eliminating lag and making the car feel more connected
to the driver’s inputs. It’s not about chasing speed for its own sake. It’s about confidence when merging, overtaking or simply enjoying a winding road. SMOOTH STOPS Braking is another area where performance and luxury intersect. Brake caliper covers add a visual statement, bringing a touch of motorsport-inspired design behind the wheels. But function matters just as much as form. High-performance brake pads improve stopping power and consistency, especially during repeated braking or spirited driving. They offer better heat resistance and pedal feel, giving the driver a sense of control that feels reassuring rather than intrusive. Strong, predictable braking contributes to overall comfort by reducing stress and enhancing trust in the vehicle. EFFORTLESS BALANCE What ties these upgrades together is balance. A refined performance setup does not punish the driver with stiffness or noise. Instead, it creates harmony. Steering feels more precise. The chassis feels settled. The vehicle responds without drama, even when pushed. In a luxury living context, performance is not about proving a point. It’s about effortlessness. It’s the feeling that the car understands the road and the driver equally well. With thoughtful enhancements to suspension, engine response and braking, the journey itself becomes part of the reward. Every mile feels intentional, smooth and unmistakably elevated. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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LIFEST YLE
DINING VACATIONS
FY oo dies SCRATCH AN ITCH FOR
by Vickie Austin
ou’ve heard of a “staycation”? Now there’s the term “foodcation,” which made its debut into the English language, describing the growing trend toward culinary tourism. Whether it’s sushi in Tokyo or chilaquiles in Mexico City, hankering for a particular type of food is an increasingly driving factor when people choose where to spend their time — and their money.
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LIFEST YLE
THE GEN ZS HAVE IT According to research published by the New York Post, 21% of travelers chose destinations specifically to experience the cuisine. Of that percentage, Gen Z and millennials showed a substantially higher likelihood of making food the object of their trip than the Gen X and Baby Boomers. When it comes to branching out, two-thirds of the survey respondents reported they were more adventurous with their food choices while on their vacations, particularly among younger folks. But youth alone won’t get you to a luxury culinary spot. This food-first travel costs money, especially when you’re booking a food-centric cruise or an international trip. Maybe you’re dying to eat a real crêpe on the banks of the Seine in Paris, or you want to try the spicy lamb tagine you’ve read so much about in Morocco. It’s gonna cost you.
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According to The Rooftop Guide, this growing trend is a $1.09 trillion global phenomenon, driven by people who love to travel and want to experience local cuisine. The market is expected to grow 14.46% through 2033. Key characteristics to high-end culinary tourism include having special access and/or exposure to the chef. For those who want to see the inner workings of a kitchen, that can be arranged. These aren’t just restaurant visits. Travelers who make worldwide jaunts want to be given market tours, vineyard visits, cooking classes and conversations with the chefs. This requires much higher expenditures than a “regular” international tourist might spend: our culinary tourists will invest $500 to $1,200 daily on activities focused on food alone. That doesn’t include transportation or lodging. If you want to save money and stay close to home, visit Ambiente,
a luxury retreat for adults and the only Two Michelin Key hotel in Sedona. There you can indulge in elevated dining at Forty1, the onsite restaurant, or unwind at the award-winning Velvet Spa. THE CULINARY POWERHOUSES While those from the U.S. tend to be among the biggest spenders on food tourism, the most popular destinations are in Europe and Asia, which together capture 77% of global culinary tourism revenue. It’s no secret that France is a common destination for those seeking a premier gastronomic experience. Spain and Portugal call to the foodie, as does Greece with its island offerings. Asia offers ancient traditions around dining and drinking including brewery tours and Japan’s haute cuisine known as kaiseki dining, a round of somewhere between nine and 15 dishes.
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LIFEST YLE
Splurge on
Go-Karting FOR AN EXHILARATING FAMILY HOBBY by Blake Herzog
G
o-karting is motorsport at its most accessible and offers an adrenaline rush unlike any other. It’s where most Formula 1 and NASCAR drivers get their start as kids, and is an at least occasional recreational activity for millions of all ages. It’s where anyone can get a taste of what it’s like driving through the fumes and fury of the track that comes with sitting just inches above the surface. It can get surprisingly pricey, but it’s completely worth it for sharpening physical and mental fitness and hours of wholesome family fun and competition. Here’s a breakdown of what you can expect to spend on a go-karting avocation, based on level of commitment. RENTAL KARTING Grand Canyon Go-Karts in Williams is Northern Arizona’s top spot for enjoying this activity. Rides are $15 each for one driver and $17 for a driver with a passenger, and customers get one free ride for every eight they buy. A family of four that goes to the track every month and buys two rides for each (assuming all can drive) will spend about $1,440 per year.
Travel to the Phoenix area for more options, including Octane Speedway near Talking Stick Resort in Scottsdale, K1 Speed Phoenix near Sky Harbor Airport and Andretti Indoor Karting and Games in Chandler and Glendale. Adult rides cost around $25 each with discounts on packages, but the Andretti locations offer lower prices for younger kids driving smaller karts. OWNER KARTING The big bucks come when someone gets serious about competitive racing. Most recreational karts range from $1,000 to $5,000 new, with used versions selling for roughly half. An elite competitive model can run $15,000 or more. These karts are lighter than what most rental tracks offer and require significant upkeep along with fuel and oil costs, roughly $5,000 annually. You’ll also need a private track to practice on, such as Verde Valley Raceway or Fort Verde Raceway in Camp Verde or the Phoenix Kart Racing Association track in Glendale. They will have membership fees for joining, and race entry fees can run hundreds of dollars.
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LIFEST YLE
Luxury Meat WHEN IT COMES TO
M
by Vickie Austin
eat is something you might not think of right away when discussing various categories of luxury. Home and garden design, yes. Jewels and yachts? Of course. But slabs of meat? They don’t usually make it to the top of that list. Until now. FROM JAPAN WITH LOVE The first delicacy to catch our attention is Wagyu beef. Renowned for its tenderness, marbling and buttery flavor, Wagyu is tightly controlled through different breeding practices. The cattle come from three specific breeds, and their lineage is as carefully monitored as the British line of succession: farmers may track back generations to be sure that their stock have the qualities that make Wagyu beef so special. The cattle were exported to the U.S. by Japan, and now Japan has closed exports of this national treasure. Cost is commensurate with the luxury of Wagyu beef, so get ready to pay for the work that goes into breeding and raising the cattle. A controlled diet high in fiber and low in fat promotes the growth of intramuscular fat that makes the taste so delectable. The American Wagyu Association, dedicated to the mission of advancing the quality, popularity and value of Wagyu and Wagyu-influenced cattle, assists their members in protecting and promoting this “gastronomic delight.” THE BLUEFIN PHENOMENON If you love sushi and you can handle the sticker shock, get yourself some Bluefin tuna. Not just any Bluefin tuna, though.
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The “Otoro” portion of the fish is the most valuable cut, often called “Toro” and taken from the underbelly of the tuna. Only Grade #1+ Bluefin Otoro fits the bill for top chefs and upscale hosts who want to share the exquisite “Toro-keru,” which in Japanese means “melting on the tongue.” The high fat content is purported to be healthy, chock full of omega-3 oils. Discerning chefs say that the sizzle of the fish as it melts on the tongue rivals the taste of caviar. Be careful who you’re buying from, though, as Grade #2 is often passed off as top-grade tuna. Costs can range into the thousands, even millions, for the best fish. AGED MEAT AS A DELICACY Learning about the rarefied world of extreme-aged steak takes a strong stomach and a commitment to gastronomy that not every host will have. But the big flavors of aged meat, watched and monitored for 35, 55, even 90 days, are allegedly superb, offering up notes of truffle, blue cheese or umami, a “pleasant savory taste,” according to the Japanese. Since the meat changes flavor every 15 to 20 days in the ageing process, it’s important that the chef knows what his patrons want. All this attention calls for special refrigerators to control any harmful bacteria that might develop and knowledgeable staff to monitor, and there’s a price tag for the process.
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W hat t he
HOST/HOSTESS WEARS MATTERS
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here's a saying... in the corporate world: “Dress for the job you want, not the job you have.” In the same way, your choice of fashion when hosting should reflect the success of the party you want to throw, dressing you in clothes that fit and put your guests at ease. WHAT DIOR SAID Christian Dior, that famous designer, once said about style, “To be truly elegant, one should not be noticed.” This is great advice for the host whose main job is to create a memorable brunch, birthday celebration or dinner party that leaves his or her guests feeling warm, sated and welcome. In other words, it’s not about you. But you are, after all, the host. In the midst of all that preparation — the menu, the drinks, the tableware or buffet table, not to mention cleaning and decorating if there’s a theme — your own need to look good and feel comfortable should be included. Fashion experts recommend you try on the outfit you’re going to wear a day or two before your soirée to make sure it fits and gives you a sense of confidence and comfort.
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FROM THE BOTTOM UP This is not the time to break out those stilettos you’ve been dying to wear. Forget the butterfly sleeves that might float over an open flame. Whatever you choose to wear, movement is key. Safety and comfort go hand in hand, so choose a ballet flat, your comfiest Birkenstocks if it’s casual or a kitten heel if you need to dress it up a bit. Shoes can make or break the party, at least for you, so choose carefully and break them in before your event.
Fashion magazine’s website profiles Irene Kim, a Paris-based stylist who advises that the outfit needs to match the essence of the event. Informal events inspire what she calls the “fail-safe” combo of a relaxed dress shirt with jeans. Accessories like jewelry and shoes can add to the outfit, dressing it up or down. Kim opts for crewneck sweaters and pants or trousers that reflect the latest trends. For the fancier events, she goes to the classic NYC all-black with an emphasis on her shoes.
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LIFEST YLE
Flaming Food
T
IS MESMERIZING … AND TASTY
here’s something mesmerizing about watching a fire, one of the joys of sitting around a campfire. Taking that flame to the table — in a restaurant — is another thing altogether. POST-PANDEMIC CONNECTIONS There’s an uptick in “tableside theater,” creating experiences with fire as the server delivers a meal. According to Food & Beverage magazine, this trend isn’t new. Mid-century fancy restaurant meals may have included crêpes suzette or bananas Foster flambéed with flair. This isn’t just a revival, though. It is, among other things, a response to our post-pandemic need for connection. There’s also the impact of younger consumers who have shunned material possessions in favor of experiences. Having a fire at your table is an Instagramable moment, whether it’s your Flamed Mango Coquito, fired up tableside, or the ritual of blending premium tequila with spices and fresh espresso, presenting the Flaming Mexican Coffee. The mixture of alcohol and fire produces “dancing blue flames” that turn heads and make your digestif the subject of envy. THERE’S A COST FOR THAT Flaming drinks and food come at a premium. While building anticipation in the consumer’s mind, there’s a “seeing is believing” component that builds trust between the patron and the server. A study by Cornell University reports that seeing our food prepared in front of us nudges the diner to pay more for identical dishes — up to 30% more.
Tableside theater also requires an investment in training the staff so they not only delight the customers, but they also don’t light the place on fire. Space and safety considerations should be first on a restaurateur’s list before adding open flames to the menu: layout of the rooms, ventilation and fire safety protocols need to be front and center. The choreography and spectacle of lighting that La Baja Lobster Tail should be seamless and worry-free. TAKE IT OUTSIDE Whether you find a specialty restaurant or fancy yourself a rugged outdoor chef, open fire cooking is an experience that touches that primal instinct we have watching a crackling fire. Manufacturer KUDU Grill explains the satisfaction of cooking over an open fire as a connection to nature, allowing us to ditch our devices for the moment and be fully present in the moment. There are also surprising health benefits to open fire cooking, whether it’s in a restaurant, on your outdoor patio or around a campfire. Quick cooking times over an open flame lock in vitamins and minerals, preserving ingredients and reducing fat. Meat cooked on an outdoor fire produces a charring effect from the smoke resulting in flavors hard to replicate indoors. When you think of a barbecue all kinds of sensory reactions come to mind from the smell and the taste. You can also vary the wood to influence the taste, from mesquite to hickory. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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Travel A gen cies HIGH-END
T
CURATE VACATION OF YOUR DREAMS by Blake Herzog
ravel agents are largely regarded as relics of the 20th century, useful before the average traveler had online access to airlines, car rental, cruise companies, tourist attractions and the like. The explosion of AI just feeds into that narrative. But making all those arrangements still takes time, whoever does it, and the more elaborate and specialized the itinerary, the more valuable personal expertise and relationships become in helping it exceed expectations. That is why many travel agents (also known now as advisers) are thriving in 2026, particularly those catering to the luxury market. Read on for some of the poshest travel agencies and concierge services, from boutique firms to global concerns. VIRTUOSO Its connections to more than 20,000 travel advisers and partnerships with 2,000-plus travel companies make this a go-to for those looking for a specialist in bespoke travel planning. You can search advisers by specialty, geographic location, language and other parameters. Users can peruse the site for luxury accommodations, cruises, tours and more, and you can book them on your own but will miss out on certain perks and amenities only available through an adviser. www.virtuoso.com BLACK TOMATO Specializing in journeys that bring people into deeper connections with the world and its cultures, this company sends its clients to all seven continents to delve deeper into what makes them special.
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Its website includes sample trips and pricing ranging from an adventure across the Southwest to joining the Dani tribe in Papua New Guinea, but every trip is built from the ground up based on what you and your travel expert decide. It collects no fees from clients but will send you on the most exclusive and extraordinary adventures you ever dreamed of. www.blacktomato.com START LOCAL Global websites with advisers scattered throughout the world or staffed with people with a deep knowledge of locations from the world-renowned to the obscure can provide incalculable value, but you can also reach out to Northern Arizona-based agencies with advisers who share that local perspective and help you translate that into a spellbinding expedition. FLAGSTAFF Journeys Around the World www.journeysaroundtheworld.com 928.699.6899 Bucket List Adventures https://mybucketlistadvent.wixsite.com/ bucketlistadventures 928.380.1418 PRESCOTT Travel Crafters www.travelcrafters.biz 928.582.6387 The Travelers Outlet https://thetravelersoutlet.com 928.900.4722
Cappadocia, Turkey
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“Wine is the only artwork you can drink.” –Luis Fernando Olaverri
WINERY & VINEYARD
Section
Northern Arizona Luxury Living presents the Wine & Vineyard section. Each bimonthly issue shares features on the luxurious enjoyment of wineries, vineyard vacations, emerging wine regions, tastings and more!
northernazluxurylivingmagazine
northernazluxuryliving
Email laurie@roxco.com Visit www.nazluxuryliving.com
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D.A.RANCH PARTNERS WITH TAPPA DISTRIBUTION TO TAKE
ARIZONA’S Best-Kept Secret
Photo courtesy of D.A.Ranch
D
S tate wide submitted by D.A.Ranch
.A.Ranch Estate Vineyards, the Verde Valley winery long known as a destination worth the drive, is going statewide. Through a new exclusive partnership with Tappa Distribution, the Cornville-based estate is expanding beyond its Oak Creek home and pouring its small-batch wines at select retailers, restaurants and bars across Arizona. This marks a significant moment for both D.A.Ranch and the growing reputation of Arizona wine. Once a favorite of Verde Valley locals and industry insiders, the vineyard’s expressive, terroir-driven wines are reaching new audiences, from boutique bottle shops in Phoenix to chef-led dining rooms and cocktail bars throughout the state. “We’ve always been intentional about where our wine shows up,” said Alexis Petznick, executive officer at D.A.Ranch. “This partnership with Tappa makes it possible for us to be present in the places that matter, for people who genuinely care about how and where their wine is made.” Situated at 3,400 feet along Oak Creek, D.A.Ranch is rooted in a distinctive highdesert microclimate where vines are nourished by natural artesian springs and dramatic temperature shifts. The estate cultivates varietals rarely seen in the Southwest, including tannat, seyval blanc and petite sirah, producing wines that reflect both place and intention. Led by winemaker Joe Bechard and vineyard manager Elliot Stephens, each wine is crafted with close attention to the vineyard’s spring-fed soils and hands-on farming approach, then bottled at Chateau Tumbleweed. The result is a portfolio that balances precision with personality — now available well beyond Cornville.
With distribution through Tappa now underway, wine lovers can experience D.A.Ranch’s award-winning wines without making the drive north (or south, in one case). Look for select bottles at the following locations: • Sedona — Mariposa Latin Inspired Grill • Flagstaff — Woody Mountain Campground • Phoenix — Buena Vida Bodega, Camelback Flower Shop, Cellars Fine Wine & Spirits, Hidden Track Bottle Shop, The Joy Lush Club, Trevor’s Liquor (Paradise Valley location) • Scottsdale — Mise En Place, The Wine Collective of Scottsdale • Gilbert — The Divided Vine Over the past decade, the Verde Valley has quietly evolved from an intriguing outlier into a serious player in the national wine conversation. In late 2021, the region earned recognition as an American Viticultural Area (AVA), joining esteemed appellations such as Napa Valley, Willamette Valley and Columbia Valley. Now, with partners like Tappa bringing D.A.Ranch’s bottles to sommeliers, retailers and wine lovers statewide, Northern Arizona’s wine momentum is officially out of the shadows. For anyone ready to taste Arizona at its most expressive or discover a new favorite from one of the state’s most compelling vineyards, D.A.Ranch is officially out of hiding. Plan a tasting or explore current releases at daranch.com. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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W ineries
VINEYARDS
IN NORTHERN A Z
Alcantara Vineyards & Winery
3445 S. Grapevine Way Camp Verde, AZ 86322 928.649.8463 www.alcantaravineyard.com
Arizona Stronghold Vineyards & Tasting Room 1023 N. Main St. Cottonwood, AZ 86326 928.639.2789 www.azstronghold.com
Back Alley Wine Bar
156 S. Montezuma St. (in back alley) Prescott, AZ 86303 928.706.1059 www.backalleywine.com
Caduceus Cellars 158 Main St. Jerome, AZ 86331 928.639.9463 www.caduceus.org
Caduceus Cellars The Ventura Room
760 Verde Heights Dr. Cottonwood, AZ 86326 928.639.9463 www.caduceusvscventuraroom.com
Cellar 433
909 N. Main St., Ste. A Cottonwood, AZ 86326 928.852.4002 www.cellar433.com
Cabal Cellars
Chateau Tumbleweed Winery & Tasting Room
1151 W. AZ-89A Clarkdale, AZ 86324 928.634.0443 www.chateautumbleweed.com
Clear Creek Winery
4053 E. AZ-260 Camp Verde, AZ 86322 602.859.7418 www.clearcreekwineryaz.com
Cove Mesa Vineyard Tasting Room 1210 S. Western Dr. Cornville, AZ 86325 928.301.9909 www.covemesa.com
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D.A.Ranch Estate Vineyards 1901 N. Dancing Apache Rd. Cornville, AZ 86325 928.247.6868 www.daranch.com
Decanter Tasting Room
7000 AZ-179, A-100 Sedona, AZ 86336 928.284.2134 www.decantertastingroom.com
974 N. Grandview Paulden, AZ 86334 928.554.5479 www.delriospringsvineyard.com
1341 W. AZ-89A Clarkdale, AZ 86324 928.634.0301 www.bodegapierce.com
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705 N. Main St., Ste. A Cottonwood, AZ 86326 928.634.6710 www.davinesvineyard.com
Del Rio Springs Vineyard
Bodega Pierce Winery & Tasting Room
417 Hull Ave. 412 Main St. Jerome, AZ 86331 480.483.5051 www.cabalcellars.com
DA Vines Vineyard Tasting Room & Bistro
LIFEST YLE
Four Eight Wineworks
816 N. Main St. Cottonwood, AZ 86326 928.649.2007 www.four8wineworks.com
Javelina Leap Vineyard & Winery
1565 N. Page Springs Rd. Cornville, AZ 86325 928.649.2681 www.javelinaleapwinery.com
Merkin Vineyards Hilltop Winery & Trattoria
770 N. Verde Heights Dr. Cottonwood, AZ 86326 928.639.1001 www.merkinvineyards.org
Oak Creek Vineyards & Winery
1555 N. Page Springs Rd. Cornville, AZ 86325 928.660.6395 www.oakcreekvineyards.net
Oeno Wine Lounge
22 E. Birch Ave., Ste. 1 Flagstaff, AZ 86001 928.266.0330 www.oenoflg.com
Page Springs Cellars
1500 N. Page Springs Rd. Cornville, AZ 86325 928.639.3004 www.pagespringscellars.com
Passion Cellars
301 Main St. Jerome, AZ 86331 480.483.5051 www.passioncellars.com
Rafter Eleven
2985 Centre Ct., Ste. B Prescott Valley, AZ 86314 928.227.2050 www.raftereleven.com
Rubrix Wines
1040 N. Main St. Cottonwood, AZ 86326 928.649.8733 www.rubrixwines.com
Salt Mine Wine
536 W. Salt Mine Rd. Camp Verde, AZ 86322 928.910.2075 www.saltminewine.com
Vino Di Sedona
2575 W. AZ-89A Sedona, AZ 86336 928.554.4682 www.vinodisedona.com
Southwest Wine Center Yavapai College
VINO Wine Bar
601 Black Hills Dr. Clarkdale, AZ 86324 928.634.6566 www.southwestwinecenter.com
Prescott Pines Inn 901 White Spar Rd. Prescott, AZ 86303 928.710.0063 www.vinowine.bar
Tantrum Wines
918 N. Main St., Ste. C Cottonwood, AZ 86326 928.634.2266 www.tantrumwines.com
Vino Zona
369 Main St. Jerome, AZ 86331 336 AZ-179, Ste. A207 Sedona, AZ 86336 www.vinozona.love
The Art of Wine
101 N. AZ-89A, Ste. B9 Sedona, AZ 86336 928.203.9463 www.artofwinesedona.com
Winery 1912
Sinagua Plaza 320 N. AZ-89A, Ste. 3 Sedona, AZ 86336 928.282.0715 www.winery1912.com
The Eureka Room
1012 N. Main St. Cottonwood, AZ 86325 928.852.7394 www.theeurekaroomaz.com
Winey Cats Wine & Beer Garden
The Original Jerome Winery
114 Jerome Ave. Jerome, AZ 86331 928.639.9593 www.theoriginaljeromewinery.com
2515 N. Road 1 E. Chino Valley, AZ 86323 928.636.2003 www.wineycats.com
Up The Creek Bistro Wine Bar 1975 N. Page Springs Rd. Cornville, AZ 86325 928.634.9954 www.upthecreekaz.com
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WELLNESS
S pa C u i s i n e DELIVERS TASTE WITH ITS NUTRITION by Vickie Austin
T
he topic: wellness tourism. The goal? Blend the luxury and care offered at a high-end spa with the knowledge and expertise of a top tier chef. Bringing those two things together has generated a new destination for the health-conscious who aren’t concerned about the cost. The hospitality industry has embraced wellness tourism, and according to the International Hospitality Institute, wellness and spa services have become a major focal point for hotels. We’re way beyond those traditional massage and facial packages. Spas are expanding their reach to encompass tailored programs that tackle health goals in a variety of ways, including cuisine. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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WELLNESS FROM THE CHEFS' MOUTHS Michael Scott had long been a fan of twice-cooked pork belly but he accepted the challenge of adding spa cuisine to the hotel’s Willow Stream Spa program when he was the chef de cuisine at Fairmont Southampton Princess in Bermuda. According to Healing Lifestyles, a website for those who want to “live mindfully, eat joyfully and spa consciously,” spa cuisine was once limited to tofu and bean sprouts. Executive chefs around the world are changing that stereotype with nutritionally dense, low-calorie foods, classic dishes more mindfully prepared. Over in Boca Raton, Florida, executive chef Gordon Maybury says he immersed himself in the world of spa cuisine to meet the growing demand of hotel guests.
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His approach to spa food — or any healthy meal — is to eliminate the microwave and get back to basics. For those at home who would like to replicate a spa menu, he recommends getting one good sharp knife, one good pan and to cook simply with a little olive oil, some sliced vegetables and a squeeze of fresh lemon. The Red Mountain Spa in St. George, Utah, is known as an adventure resort, catering to mountain bikers, hikers and anyone else looking to lose some pounds with some physical activity. When he worked there as an executive chef, Chad Luethje leveraged southwestern spices along with fresh herbs from the garden to give a kick to his healthy menus. He also says he uses agave nectar instead of sugar or processed fructose, especially when he’s baking.
THINK LOCAL The other trend hitting spa menus is to buy from local food vendors, obtaining sustainable and ethically sourced ingredients. Everything offered to the guests is carefully chosen by the chefs to help guests with their wellness journeys. Some hotels even offer workshops where guests can take classes to learn how to incorporate these healthy meal plans into their day-to-day cooking so they can continue to meet their fitness goals at home. For those guests who require commitment to the environment from their hosts, hotels are cutting back on their carbon footprint as part of the spa experience as well as the tasty but healthy cuisine.
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WELLNESS
R eveal Brighter,
Healthier Skin
C
hemical peels long have been a trusted solution for improving skin tone, texture and clarity — but not all peels are created equal. One standout treatment gaining popularity for its effectiveness and versatility is The Perfect Derma™ Peel, a medical-grade chemical peel designed to deliver visible results with minimal downtime. This a medium-depth peel that combines a unique blend of powerful ingredients, including glutathione, TCA (trichloroacetic acid), retinoic acid, salicylic acid, kojic acid and vitamin C. This balanced formula works synergistically to exfoliate the skin, stimulate cellular turnover and promote collagen production — all while addressing multiple skin concerns at once. One of the reasons The Perfect Derma™ Peel is so well-loved is its ability to treat a wide range of concerns. It can help improve the appearance
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by Aymee Wilson, Owner & Founder, Wilson Aesthetics
of fine lines and wrinkles, sun damage, acne and acne scarring, hyperpigmentation, melasma and uneven skin tone. Glutathione, a powerful antioxidant unique to this peel, helps brighten the complexion while protecting the skin from oxidative stress and environmental damage. The treatment is quick and performed in-office, typically taking about 30 minutes. After application, patients can expect mild redness followed by visible peeling over the next several days. This peeling process is a normal and essential part of the treatment, as old, damaged skin sheds to reveal smoother,
healthier skin underneath. Most patients experience peeling for about five to seven days, making it a great option for those seeking noticeable results without extended downtime. Another benefit of this peel is that it is suitable for all skin types and tones, when properly assessed by a trained provider. Results often include brighter skin, improved texture, reduced discoloration and a refreshed, youthful glow — sometimes after just one treatment. For optimal results, peels can be performed as part of a series and paired with a customized skin care regimen. If you’re looking for a resultsdriven treatment that delivers both immediate and long-term skin benefits, The Perfect Derma™ Peel offers a powerful solution for healthier, more radiant skin.
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WELLNESS
Plan Family
T
Wellness Days TO KEEP HEALTHY RITUALS ON TRACK
ime is the greatest luxury we can have these days, and once you find it, you need to come up with a meaningful, productive way to use it. One of the best ways families with children or grandchildren can spend it is by encouraging lifelong healthy habits. One way families can do this is to put some family wellness days on the calendar; monthly, every other week, weekly, however often you can do it. These should be dedicated to group activities that get everyone moving (preferably outdoors), preparing and eating nutritious food, engaging in psychologically healthy activities and setting everyone up for a good night’s sleep. Keep the day as free of phones, screens and other distractions as possible. START WITH INTENTION Gather the family at the beginning of the day for a short (10 to 15 minutes is enough), cheerful discussion of what the plan is for that day and a word or a few about how they want to feel as it ends — happy, passionate, connected, peaceful, committed or whatever term best describes their desired goal. This shouldn’t be an interrogation. Let the mood be playful and collaborative as family members share their priorities and find ways they can team up. GET A MOVE-ON Plan for at least an hour of a family physical activity everyone can participate in, based on age and abilities. This could be walking around the neighborhood or going on a hike,
young kids climbing on a playground while adults and preteens play pickleball, 2x2 basketball games, etc. Make it clear you’re celebrating movement, not tracking performance. NOURISH AND NURTURE Pre-plan super-healthy menus for the day and include at least one recipe that can be a collective effort as your family rinses, chops, mixes, bakes, grills and/or cooks the ingredients. Explain the health benefits of as many ingredients as you can and how they interact to produce the flavor and texture that they (hopefully) love. Focus on using whole foods, but don’t create a lot of restrictions. PAUSE AND REFLECT Set aside time for everyone to slow down, reflect and gain insight into their emotions. This can be a shared meditation session or a more individual activity. It’s best if you can find something everyone can participate in, whether it’s sketching, drawing, journaling, gardening or even physical activity like running or weight training, done with mindfulness and precision. WINDING DOWN Get everyone set up for a healthy night’s sleep by winding down before going to bed, doing as much of it together as possible given different bedtimes. An approach many experts recommend is using the 3-2-1 rule — stop consuming heavy foods and alcohol three hours before bed, cease mentally taxing activities two hours before, and turn off all electronics one hour before. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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WELLNESS
h c e T Clears the Way
I
n a culture that celebrates productivity, sleep has quietly become one of the most powerful and overlooked wellness investments. Today’s sleep technology is shifting rest from a passive necessity into an active practice, helping individuals reclaim energy, sharpen focus and improve long-term health through data-driven insight and personalized recovery. SLEEP: A PERFORMANCE METRIC Modern sleep tech moves beyond counting hours. Wearables and bedside devices now track sleep stages, heart rate variability, respiratory rate and overnight movement to paint a fuller picture of how the body truly recovers. This information
TO AN EFFECTIVE NIGHT’S SLEEP reveals patterns that often go unnoticed — late-night screen time disrupting deep sleep, alcohol affecting REM cycles or stress elevating nighttime heart rate. Instead of guessing why mornings feel sluggish, users gain clarity on what supports restorative rest and what undermines it. WEARABLES WORK WHILE YOU REST Discreet wearables, including rings and lightweight wrist devices, have become staples in the luxury wellness space. Designed for comfort, these tools gather biometric data without disrupting sleep, then translate it into simple readiness or recovery scores. The appeal lies in subtlety: no wires, bright lights or interruptions, just insights waiting in the morning.
For many, this daily feedback transforms sleep from an afterthought into a strategic reset. THE SMART SLEEP ENVIRONMENT Beyond wearables, the bedroom itself is becoming smarter. Smart mattresses adjust firmness and temperature throughout the night, responding to body heat and movement. Intelligent lighting systems mimic natural circadian rhythms, gradually dimming in the evening and brightening gently in the morning to support hormonal balance. Temperature regulation has emerged as a critical factor. Cooling systems built into mattresses or bedding help maintain the optimal sleep range, reducing night wakings and promoting deeper sleep cycles. PERSONALIZED INSIGHTS, NOT SLEEP ANXIETY One of the greatest advancements in sleep tech is the shift toward personalization. Apps now interpret data in context, offering recommendations rather than rigid rules. Instead of encouraging perfection, the goal is awareness — helping users identify small, meaningful changes that compound over time. Used thoughtfully, sleep tracking becomes empowering rather than obsessive, supporting balance instead of pressure.
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WELLNESS
UNMANAGED STRESS
S
GOES STRAIGHT TO YOUR FACE by Blake Herzog
truggling with high amounts of stress affects people in many ways, and its impact on heart health and mental health is the most concerning when it comes to your longevity. But its tendency to dull and prematurely age your skin should not be ignored, for it can leave you more vulnerable to infection as well as putting a dent in your self-confidence and perceived vitality. As the body’s largest organ, skin absorbs the effects of everything you encounter, including the pressures of life. According to the American Academy of Dermatology stress hormones like cortisol directly contribute to skin’s aging by breaking down its collagen and elastin and interfering with its rejuvenation. This can accelerate the aging process and the formation of fine lines and wrinkles. Hair thinning and loss, both temporary and occasionally permanent, also can be a symptom. Stress is also known to trigger flare-ups of pre-existing conditions like psoriasis and eczema as well as overproduction of sebum, which can cause or worsen acne. One thing that stress does not typically cause is what’s been called “cortisol face” on TikTok and other social media platforms. There are instances where prolonged cortisol excretion causes the face to appear rounder and puffier because the skin is thinning while underlying fat is accumulating and soft tissue is swelling. But this is generally caused by a medical condition called Cushing’s disease or steroid medications, not stress alone.
COMBATING STRESS Stress reduction is difficult when we run into circumstances at work or at home largely beyond our control. Many dermatologists and other experts recommend trying mind-body practices that will help manage your reaction to stress, supported by a nutritious diet, regular exercise and adequate sleep. Adding a little luxury to your selfcare efforts will make it that much easier to relax and keep frustrating situations in perspective: Fragrant bubble bath — This is a cliché because it works! Drawing a warm bath with a calming essential oil, scented soaps, soaking salts, a bath pillow and a candle on the side can revitalize the most anxious among us. Finish with your favorite shampoo and a gentle exfoliation so you can start anew. Expert massage — You can become skilled in the art of self-massage but put aside some time for a lengthy session with a professional masseuse with the dexterity and stamina to give you a full workover that pushes your stress back where it belongs. Take a walk — It doesn’t have to be a long one, but choose a setting where you’re filled up by the sights, smells, sounds and textures of nature until it crowds out the noise and mental clutter creating your tension. Get a room — When time and budget permits, book some time at one of the many spectacular spas Arizona has to offer. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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WELLNESS
’M orning Pages‘
CONNECTS You to You
Y
by Vickie Austin
ou may be thinking about all you have to do by next week, the mail you need to respond to, the fight you just had with your sister… all of those conversations spinning around in our heads can send us reeling before the day even begins. That’s where “morning pages” come in. The concept of freewriting isn’t new, but when author Julia Cameron shared the idea in The Artist’s Way, published in 1992, she introduced the concept of morning pages to the world. She had felt like a flop in Hollywood, so she went to Taos, New Mexico, to nurse her wounds. There she began a habit of writing three pages every day in a notebook as part of her morning routine and ultimately as part of her healing. She wrote as someone desperate to sort through her thoughts and concerns, and she felt that early in the morning the veil was thinner between her mind and the day. She called them “morning pages” and recommended the exercise as part of her book, which became a huge success. RECOMMENDED BY CREATIVES Morning pages are recommended not only by Julia Cameron but by other creatives who find the exercise clears the brain.
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The Creative Revolution, a membersonly community designed to support anyone involved in a creative endeavor, offers classes in “joyful journaling.” They quote Cameron on their website: “Anyone who faithfully writes morning pages will be led to a connection with a source of wisdom within.” Urban Wild Studio, a live art, illustration and animation team with artist hubs in Portland, Chicago and London, created a pictograph on the benefits of morning pages on their blog. “Become acquainted with all the corners of your psyche,” is one of the statements, along with “meet your shadow and take it out for a cup of coffee.” Set aside 30 minutes first thing in the morning, use a notebook with standard 8.5 by 11 inch pages and handwrite three pages of whatever’s on your mind. Your pages may seem like drivel, whining or a waste of time, but even psychologists will attest to the power of the written word in healing hurt and trauma. Or just getting through the day.
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WELLNESS
D own y ou r
WATER
D
WITH STYLE
esigner clothes can really set you apart from the crowd and apparently, so can designer water. For those still stuck on tap water, you may be excused. But for you who are seeking a healthy experience from your water, whether you’re quenching your thirst or upping your ions, hydration can become a serious and potentially costly goal. Designer water can cost anywhere from $5 to $8 dollars a bottle or you can jump into the deep end and buy a bottle of Acqua di Cristallo Tributo a Modigliani that costs a purported $60,000. Before you hit the hard stuff, here are some hydration rituals that can feel high-end without incurring a fivefigure debt, compliments of Utah-based Evolve Wellness Collective’s blog: • Start with warm lemon water in the morning. The warm water is good for your digestive system; the lemon provides gentle detoxification. • Sip on herbal infusions (tea). Herbal teas like peppermint, ginger and chamomile do a lot to prepare you for breakfast. • Need an extra boost? Try coconut water. It’s packed with potassium and magnesium, electrolytes needed if you have lost fluids or just run a 10K. • Green juice or a smoothie can do a lot to boost nutrients, and when you blend in leafy greens you also get some fiber that keeps your digestive system moving.
• Chia seed water is a great source of omega-3, fiber and antioxidants. Those tiny seeds can absorb up to 10 times their weight in water and the mixture helps you retain fluids longer. Now we can do a brand sweep to see who has the goods to tempt you if you’re in the market for some luxury hydration. You’ve probably seen Voss Still Water in its iconic bottle at parties, premieres and elite trade association conventions, coming from Norway. Vellamo is a sparkling water with a high pH value of 8.3. This water comes from a ridge in Finland formed during an ice age more than 10,000 years ago, according to Beverage Universe, a subscriptionbased water delivery service. WHEN YOU WANT TO LIVE LIKE THE RICH AND FAMOUS Aur’a Natural Gold Water is a brand recommended by Beverage Universe as the one you’ll want to reach for when you want to live like the rich and famous. Intensely hydrating with detoxifying properties, this product comes from Transylvania and is filtered through sand, gravel, cobble and clay. It’s described as pristine water that will have you “feeling like a million bucks.” Forget about Evian and pass the Antipodes Still Water. Known for its purity, this water hails from New Zealand where it springs from an artesian aquifer deep below in the North Island’s Bay of Plenty. You might also try Vichy Catalan Sparkling Water from Spain where it was first bottled in 1889 with a unique recipe for its effervescence. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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WELLNESS
TAKE YOUR WELLNESS
H igher &H igher
I
f you’re seeking transcendence, you can hop on a plane and head to Ananda, a world-class retreat in the Himalayan foothills of north India. Whatever you’re looking for, from ayurvedic rejuvenation to yogic detox, you’ll find there. But you don’t have to leave Arizona to get that kind of pampering. Condé Nast Traveler calls Canyon Ranch in Tucson the OG (that’s “original gangster”) of American wellness destinations. While the elevation may not mimic the Himalayas, Canyon Ranch has been named one of the top five wellness resorts in the world by the Michelin Guide. Personalized fitness and nutrition programs can be designed with healthy intentions. BENEFITS OF HIGHALTITUDE RETREATS It makes sense that a ski ticket company would sing the praises of high altitude and its impact on health and wellness. On GetSkiTickets.com’s blog is a list of all the benefits of high altitudes. From improving the quality of sleep to boosting performance, lower oxygen levels trigger a natural response that improves endurance. That’s why athletes love to train at places like Northern Arizona University in Flagstaff, to build strength and resilience. Retreats are designed to help people manage stress, and high-altitude resorts
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and retreat centers have their work half done just by their elevation. Living in and among the mountains has been shown to elevate serotonin, which in turn regulates mood. Mountain air with enhanced oxygenation improves the brain’s ability to generate serotonin. The calm and natural setting can lower cortisol levels, which are a source of anxiety and stress. When you combine the beauty of the landscape with a retreat schedule that allows you to commune with nature, it’s an unbeatable recipe for bliss. IT'S ALL IN YOUR HEAD What’s so great about all that oxygen? Thin mountain air is rich in oxygen compared to sea level. Oxygen enhances blood flow and can improve mental acuity. Then there’s the reduction in air pollution that reduces risks of neurodegenerative diseases. Typically there’s an increase in physical activity boosting cognitive health. Jumping up in altitude but not as high as Flagstaff is Sedona where the elevation is 4,360 feet. The Unwind and Rewild wellness retreat for women combines yoga, nature and women’s wellness. This retreat uses the power of sound, movement, breath and nature, sending guests home rejuvenated, connected and joyful.
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Targeting your luxury consumers in
NORTHERN ARIZONA Prescott • Prescott Valley • Payson • Wickenburg • Cottonwood • Sedona • Flagstaff • Verde Valley
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DESIGN
A RT WO RK SE TS YO
UR DIN IN
S
by Vick
G RO OM
ie Austin
APART
ome people have eschewed dining rooms for great rooms, busting open walls to provide one large inclusive space. But designers say individual rooms are making a comeback. If you do have a dining room that serves you throughout the year, whether that’s for family dinners, taking Zoom calls or doing your taxes, there are definite ways to maximize the room’s beauty. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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DESIGN FIRST, THINK COLOR The color of a room has a huge effect on our dispositions, say interior design experts (and psychologists!). You may be drawn to good old-fashioned eggshell white walls, creating a blank palette for the art you hang and the lighting you choose. Minimalists tend to go with fifty shades of white and maximalists embrace oxblood red and wainscoting. Not only are dining rooms back in but so is wallpaper. If you want to bring in a little Victoriana, or love a good animal print, wallpaper may be for you. NOW, SCALE Before you go shopping at the local flea market or pull out your phone to buy furniture and décor, think scale. The size of a room will determine how much you can feature before it looks too crowded or too empty. Think about how you’ll use the room and proceed accordingly. If you need to fit a dozen people or more around a table at Thanksgiving, measure with the extra leaf. Artwork and mirrors can go a long way in changing a dining room’s ambience. Once you’ve chosen your color you’ve got a palette from which to choose lighting, table runners, vases and other useful as well as decorative items. If you’ve got room for a buffet table, think about featuring that Majolica pottery you inherited from your Aunt Marian. Vintage soup tureens currently are all the rage as centerpiece flower vases. If you tilt more toward modern, think of posters that reflect a modern twist or better yet, buy from some of your local artists.
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IN THE EYE OF THE BEHOLDER When hanging art, my curator husband insists all art should be hung at eye level, but a very tall friend reminded me, whose level? I prefer a lot of art assembled with a theme: framed programs from an Andy Warhol museum exhibit combined with images of his soup cans and Marilyn Monroe. Others prefer landscapes or figurative art, collecting from shows they’ve attended, Etsy or an online auction. Whether you choose historical art or original work, interior design professionals recommend you fill half to two-thirds of the space above a buffet or a fireplace mantle, making art the focal point of the room. When it comes to your choice in art, go with what you love, the experts say. Use your resources to create a dining room that would be fit for a family or a state dinner.
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DESIGN
Wine
LET YOUR
DISPLAY
T
BREATHE YOUR VISION
he more expert you become as a wine connoisseur, the sooner you may need adequate space to showcase your collection. As your knowledge and inventory grow, why not go with something that also will delight the eye? BEGIN WITH THE BASICS There are all kinds of vendors who will tell you that you must begin with climate control, especially if you’re investing in a larger project like a wine cellar. All good wine enthusiasts know that proper temperature and humidity are crucial for preserving the flavor and integrity of wine. There are small refrigerators that can be added to a kitchen that keep your wine at the right temperature. If you’ve got a dedicated room or cellar, designers have come out with hidden cooling systems and a sleek, modern aesthetic. Whatever the scope of your collection, think about storing it where it will be well-preserved. A WALL OR A NOOK Your collection of wine may be something you want to use as a focal point, art on the wall.
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Do-it-yourselfers can have a field day building out a wall that will proudly display their acquisitions. Custom displays, whether built by the homeowner or commissioned at any number of design firms eager to serve, can reflect the host’s taste. Not only do the labels on the bottles and the bottles themselves serve as art but whatever design is chosen gives insight into the owner’s style. Maybe you have a pantry that could be converted into a three-paneled wine “cellar.” You can design a nook in your dining room that features your collection, large or small. Some folks like a floor model in wood; others like the acrylic or glass versions that give the collection a modern twist. Whatever your taste, there’s a way to display your wine to complement your own vibe. Designers also advise you to use natural materials like mahogany, oak and pine to create racks for your wine collection. “When you think of the natural process of making wine, it includes grapes, vines and barrels, all of which are affiliated with wood,” says designer Sara Lynn Brennan on the Wine Enthusiast website.
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DESIGN
DESIGN A
Cushy Kitchen
W
hen it comes to conceptualizing a showstopping kitchen for a luxury home, high-end signatures like marble or quartz countertops and scene-stealing light fixtures tend to quickly become the focus. But unless it’s only for show, the kitchen should be grounded in the utility of kitchen design so it can be useful to the home and family it serves. It must function well as a workspace and a gathering place. Once you have the underpinnings of a practical space, you can have a blast selecting the finest flooring, paint, cabinets, appliances and lighting. TRIANGLE VS. ZONES Arranging your sink, oven/range and refrigerator in a loose triangle formation within your kitchen is widely accepted to be one of the best ways to configure a smaller space or one that’s oriented toward having one cook in the kitchen at a time. If you have multiple sinks or other appliances or generally have more than one person working on meals at a time, you can move to “zones,” organizing by tasks including storage, prep, cooking, cleaning and entertainment/socializing. Either of these foundations will give any cook or cooks the ability to glide between their tasks smoothly and elegantly, setting the stage for an extraordinary luxe kitchen that will welcome friends and family alike. MAKE IT CUSHY Once you settle on a layout it’s time to have some fun selecting outstanding products and materials to complete your practical yet posh culinary palace.
WITH A FUNCTIONAL FOUNDATION Current trends are bending toward a “quiet luxury” ambiance built on warm neutrals from the cream/latte/ mushroom family, a trend that’s been dubbed the “cashmere kitchen” for giving off vibes as cozy and indulgent as the soft wool’s sweaters. It’s also the name of a greige-y shade that fits perfectly into the vibe. The textures, finishes and surfaces combine for a warm cushiness that envelops everyone who enters, airy as and more inviting than an all-white scheme. Natural materials should form the backbone of the room, from floor to cabinets to counters. Solid hardwoods in pale shades such as beech, white oak, maple, poplar and hickory can be reflected from the floor to the cabinets, though they should be in complementary or contrasting colors to maintain variety throughout the space. Marble or granite counters radiate classic gravitas and also add visual interest through veining patterns. A backsplash of zellige tile will add texture while working with the color scheme. The neutral base of the cashmere kitchen grounds the room enough for you to be more adventurous with hardware, accessories and lighting. Unlacquered brass is a go-to for drawer and door pulls in the cashmere kitchen, but any warm metallic can enhance the luxurious glow of the room. Light fixtures can be minimalist, ornate, showstopping or subtle, or be softened with fabric lampshades to match the cozy cashmere aesthetic.
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DESIGN
Plant Serenity
IN YOUR BACKYARD WITH A
Zen Garden
S
by Blake Herzog
pring tends to kick everyone’s plans for renewing their landscaping into overdrive. But many ideas, beautiful as they are, will add more stress through the time and cost that must be devoted to maintenance. A low-maintenance Zen garden does the opposite with a calming, highly symbolic space that urges us to pause and reflect. It’s also relatively easy to pull off and compatible with Northern Arizona’s arid climate. PLACEMENT AND PLANNING Zen gardens can be tiny or relatively large, but they should be secluded from street traffic, noisy neighbors and other disruptions by a fence or plant barriers. Even if your yard is roomy, it may be easier to insulate a smaller space from the outside world. Traditional gardens embrace seven principles of Zen design: austerity, simplicity, asymmetry, naturalness, subtlety, unconventionality and stillness. Let these values guide your decisions on how to construct your space. Sand or gravel and rocks are the foundation of every Zen garden, and are easy to find in our mountain region. The garden’s gravel floor represents water, sometimes placid and other times alive with waves and patterns, in this case drawn by rakes.
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Rocks and stones placed in oddnumbered groups carry heavy symbolism of their own — vertical ones point to heaven, horizontal ones represent the earth, and diagonal placements signify human life. These gardens usually have few plants. In Japan, a single cherry or maple tree often serves as a focal point, and pines, bonsai and moss are also used. Some try to exclude anything manmade from the garden. In practice, many others add a seating area and a shade structure so observers can appreciate the sparse but symbol-laden landscape. A PEACEFUL RETREAT Once the Zen garden is complete, it should be a place for calm reflection and meditative activity. Use the rakes to draw straight lines to project serenity and wavy patterns to symbolize flow throughout the garden. Circles drawn around rocks become ripples left in their wake, and many more patterns hold spiritual or personal significance. The process of keeping the garden clear of leaves and weeds and otherwise pristine is itself contemplative and healing, another gift it gives to us.
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L e t y ou r
DESIGN
Bar Cart
T
ENTICE YOUR GUESTS by Vickie Austin
he humble bar cart can be anything but humble when you follow some great tips from 29 Bar Cart Ideas That Deserve Three Cheers by Danine Alati and Jennifer Beck Goldblatt in Architectural Digest. The authors have a nearly-exhaustive list of options for styling your own bar cart, whether it’s a simple tray set up for a festive get-together or a new piece of furniture added to your home. THE POSSIBILITIES ARE ENDLESS Whatever the size of your home, there’s a bar cart to fit the space. One designer built out an elevator as a bar cart that could be transported easily if the elevator was in use. Not all of us have elevators in our homes, so a pantry will do. From elegant brass and glass to heavy wooden pieces, bar carts range from the ridiculous to the sublime in colors, textures and shapes that astound. Circles with glass shelves, art nouveau brass and teak Z-shaped tables all serve as an addition to a sit-down dinner or a holiday party. It's all in the curation, say many designers, many of whom advocate using bar carts for displaying precious artwork, heavy coffee table books and glassware that gleams in the light. Collections are welcome as are all the accoutrements of bartending. Even teetotalers can set up a bar that features delightful nonalcoholic beverages to quench the thirst of your guests.
COLLECTIONS AND TREASURES For some, a bar cart is an opportunity to share a collection or some of your treasures. One client from the Netherlands had an art deco coffee and tea set that was featured on the top tier of his bar cart. Another had sculptures, bottles of alcohol and other heavy items on the bottom shelf as recommended by designers. An Airbnb hostess set up a bar cart for her guests complete with a little “Bar” sign, a collection of matching wine glasses and an (empty) gleaming crystal liquor decanter, clearly a BYOB cart. Some treats were included, though. Bar carts also are a way to reinforce your personal style. Do you love vintage? You can trick out your bar cart with martini shakers, stir sticks from throughout the ages and elegant martini glasses straight from the 1950s. If you’re an environmentalist you can reflect nature as every part of the cart, featuring a plant or wood feature and books on nature propped by stones. The bottom line is that versatility gives the bar cart charm, and you get to decide what charms the design will behold. Let yourself express your interests and passions, and don’t forget to keep enough wine and liquor on hand to be a mixologist to your family and friends. This might be time for that bartending course you’ve been meaning to take! VOL. 6, NO. 2 Northern A Z Luxur y L iving
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DESIGN
Home Chefs
Top-Drawer Appliances EYE THESE
N
ot every cook is a chef, but for those who consider themselves home chefs, there are some appliances they crave. The higher the cooking game, the better the technology required to meet those exacting standards. After reading recommendations from home designers and purveyors of luxury brands in the kitchen, we learned that there are some things all gourmet home chefs lust after at one point or another in their cooking arc. LET’S HEAR IT FOR THE ‘FRIDGE One thing that has the experts singing in unison: the subzero refrigerator. Apparently this appliance is the Mecca of food storage, providing sleek design as well as ground-breaking technology to keep food fresh. One designer sang its praises for the subzero’s “NASA-inspired air purification system” that removes ethylene gas, bacteria, mold and viruses every 20 minutes. A dual refrigeration system prevents odor transfer with two compressors, one for the ‘fridge and one for the freezer. New smart refrigerators provide remote sensors that enable you to track expiration dates with Wi-Fi connections for maintaining freshness.
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TURN UP THE FLAME After a subzero refrigerator, a Wolf Dual Fuel Range seems to be at the top of a home chef’s wish list. Another brand that popped up as preferred by designers and chefs, Wolf offers dual technology for both cooking and baking. The latest models have 10 cooking modes including convection, roasting, dehydrating and more. While the chefs drool over the exactness of the heat, designers swoon over the signature red knobs that distinguish the stove like red shoe soles distinguish Louboutin. FINISH WITH FLAIR The art of cooking is always followed by the science of cleaning.
That’s where a quiet, powerful dishwasher steps in, preferably with energy-efficient settings and space to accommodate a kitchen’s heavy load. The brand of choice seems to be the Cove Smart Dishwasher. This dishwasher is purported to be virtually silent with interior adjustments that can be customized for stemware, pots and pans and flatware all together. A triple filtration system allows you to load the dishwasher without pre-rinsing, leaving dishes spotless. Like other appliances, the Cove has Wi-Fi integration, allowing you to monitor and program the cycles from an app on your phone.
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DESIGN
Container Gardening
P
ADDS LAYERS TO LANDSCAPE by Blake Herzog
art of the dream of owning a house on an expansive lot is to plant whatever trees, bushes and grasses you wish to literally put down roots and create your outdoor retreat for relaxation and entertaining. Yet any large yard without strategically placed potted plants looks a little unfinished, like a fashion model without jewelry. The art of container gardening uses eye-catching vessels of varying heights to highlight flowers and shrubs that might not thrive or get lost in the background otherwise. They punctuate the walls, garden, patio, lawn and other elements yard to heighten visual appeal and impact. The key is to pair the right pots and plants, and you can start at either end of the equation. CURATE YOUR CONTAINERS Show-stopping planters come in all forms, from tall, brightly painted pots that can accommodate bushes and trees to repurposed objects like fountains no longer used as water features or creaky yet cute old wheelbarrows. The containers can be chosen to mimic or complement the architecture of the home or create a theme of their own, whether it’s modern, industrial or country garden. Planters easily can be replanted seasonally or for any other reason to change an overall look. All except the heaviest also can be moved around the yard for better sun and shade conditions and to evade pests. The look you’re trying to achieve is paramount, but the functionality of
the planters is even more crucial. All outdoor containers need to have at least one drainage hole to allow water to escape and prevent root rot. Clay and ceramic pots are the go-to for many, but their porousness can be detrimental for plants that prefer damp soil. Wood containers can dry out even faster. High-quality plastic containers can simulate many other materials while offering more flexibility — just watch how the plant does in winter, since its soil won’t be well-insulated. Fiberglass pots are ideal for larger plants when you prefer a more lightweight planter. PICKING PLANTS Many plants with culinary uses can be grown in pots, including most herbs and many vegetables like tomatoes, peas, squash and salad greens. This means they can be kept closer to the kitchen and in elevated positions for easy access. Ornamental plants look spectacular in planters, especially when they crowd the soil to appear to burst out of the pot. Find species that thrive in these conditions and fill the classic container gardening roles of “thrillers” (taller centerpiece plants, often floral), “fillers” (mid-height plants for contrast and texture) and “spillers” (trailing plants that soften the edges of the pot). Dwarf Japanese maple, citrus, juniper or spruce trees make impressive focal points on patios, along lawns or anywhere else you deploy them. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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DESIGN
Two-Toned Cabinets
W
MAKE KITCHENS LOOK GRANDER
hen looking into kitchen renovations it can be tempting to think about enlarging the footprint — either to improve functionality and flow — create more room for socializing or just to give a kitchen a bigger “wow” factor. In the first case an expansion could be justified, while in the other two scenarios a simple optical illusion may help the space look large enough to meet your needs; two-tone cabinets. It’s widely held that choosing abovethe-counter kitchen cabinets with a lighter tone than the lower cabinets makes them recede in the viewer’s eye, opening the space by drawing the eye upward. The room appears larger and airier. By contrast, darker-colored lower cabinets ground the room by anchoring it and adding depth. This is just one of the advantages of two-toned cabinets in a high-end kitchen. They exude warmth and sophistication simultaneously, give the kitchen a customized and curated feel and can be used to delineate cooking and entertainment “zones” or turn an island into the visual and emotional heart of the room. The potential combinations are nearly endless, but here are a few of the freshest to consider:
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WHITE AND NAVY This is a classic combo that combines the expansiveness of an all-white kitchen with the polish of glossy, dark lower cabinets that conceal the additional dust and grime they’re subjected to. The eye-catching contrast of these nautical-theme colors give the space a crispness that makes everyone take notice and stand up a little straighter. CREAM AND SAGE GREEN This pairing is a bit of a throwback to the biophilic design craze of a few years ago, which emphasized the use of natural colors and materials and blurring the boundary between indoors and out. Adding a few well-tended houseplants, particularly herbs and others with culinary uses, will complete the look to magnificent effect. CONTRASTING TEXTURES A new approach by people who aren’t afraid of an all-white or any other color kitchen is to use contrasting textures to create a more subtle distinction between uppers and lowers. Lacquered light gray cabinets on top can open things up to the ceiling while textured lower cabinets in an identical or similar shade offer a substantial base for the space.
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DESIGN
Dining Table
L
Lighting
ighting a dining room table properly is about more than visibility. It sets the mood, defines the space and quietly signals how the room is meant to be used. Whether the table hosts intimate weeknight dinners or formal gatherings, the right lighting turns it into a focal point rather than just a surface. The foundation of good dining room lighting starts with the main fixture. Pendant lights or chandeliers work best because they anchor the table visually and provide focused illumination. A fixture too small feels lost, while one too large overwhelms the room. As a general rule, the light should be about one half to two thirds the width of the table. This keeps the proportions balanced and ensures even coverage without harsh spillover. Height is just as important as size. The ideal distance between the tabletop and the bottom of the fixture is typically 30 inches to 36 inches for standard ceilings. This allows enough light to reach plates and glassware while keeping sightlines clear across the table. Hung too high, the light feels disconnected. Hung too low, it becomes distracting and intrusive. When properly positioned, the fixture creates an intimate zone that draws people in. Light quality often separates a well-designed dining room from an exceptional one. Warm light temperatures are key. Soft, warm white light enhances skin tones and food, making meals feel more inviting. Cool or
MUST BALANCE ATMOSPHERE, FUNCTION
too-bright lighting can flatten the room and make the experience feel clinical. Dimmable fixtures are essential. They allow the room to shift easily from bright and functional to low and atmospheric, depending on the occasion. Layering light adds depth and sophistication. While the main fixture focuses on the table, secondary lighting completes the space. Wall sconces, picture lights or subtle recessed lighting provide ambient glow without competing for attention. These prevent harsh shadows and keep the room from feeling dark beyond the table’s edge. Materials and finishes also influence how light behaves. Glass shades diffuse light softly, while metal or opaque shades create more focused pools of illumination. Crystal or faceted elements reflect light, adding subtle sparkle without excess. Matte finishes feel modern and understated, while polished metals introduce formality. Choosing materials that complement the table and surrounding furniture helps the lighting feel intentional rather than decorative. Finally, remember that the dining room is a place of connection. Proper lighting encourages people to linger. It highlights conversation, enhances the presentation of food and creates a sense of comfort that invites guests to stay longer. In luxury interiors, lighting is rarely loud or obvious. It works quietly, shaping experience through tone and proportion. VOL. 6, NO. 2 Northern A Z Luxur y L iving
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