6 21 2014 stsn p44 52 neighbors

Neighbors

Area exploding with July 4 festivities

BY ALISON STANTON

To help celebrate the nation’s 238th birthday, many organizations are planning festive events fi lled with fun, food and—of course— fi reworks. Here’s a sampling of some of the celebrations taking place on or around Friday, July 4:

Chandler’s Fourth of July Fireworks Celebration

Last year’s event was scaled down, but the organizers of this year’s Chandler’s Fourth of July Fireworks Celebration are raring to go with an event that is back to its usual size. The Chandler Lions Club, in partnership with the City of Chandler, is hosting the family friendly event from 4 p.m. to 10 p.m. Friday, July 4, at Tumbleweed Park, 2250 S. McQueen Rd. Admission to the park is free, and on-site event parking is $5 per vehicle. A 20- to 25-minute aerial fi reworks display will begin at 9:30 p.m. In addition to fi reworks, the event features live music, a free kids carnival, a bike parade and food and beverage vendors. Activities include a 35-foot water slide, 24-foot rockclimbing wall, dunk tank, and assorted water games and interactive amusements for kids. Three local bands will perform live music

Supervision, precautions key to fireworks safety

BY TRACY HOUSE

Water boils at 212 degrees. Glass melts at 900 degrees. And metal sparklers, like those used by children to write their names in the sky, burn at 1,200 degrees. Fireworks are a time-honored tradition for the Fourth of July, and even the biggest kid enjoys setting them off. But, they can also be dangerous if not handled properly.

Tom Dwiggins, battalion chief, community relations division with the Chandler Fire Department, says consumer fireworks are usable in Chandler from Tuesday, June 24, through Sunday, July 6. “Those times of year

Amalfi Ristorante Italiano impresses with quality

BY LYNETTE CARRINGTON

Amalfi Ristorante Italiano is one of the bestkept secrets in the East Valley. Located on the northeast corner of Alma School Road and Chandler Heights Boulevard, Amalfi Ristorante Italiano boasts a generous menu and outstanding food quality.

The owners, executive chefs and brothers, Giuseppe and Sergio Miele hail from Naples, Italy, where they amassed many family recipes. They brought them to Chandler 14 years ago upon relocating from New York. The business also includes family members JoJo, Max and Isabella.

The menu includes appetizers, soups and

Hypnotherapy assists with range of issues

BY LYNETTE CARRINGTON

Susan Tapp was plagued by bouts of anxiety and panic attacks that left her with very little confidence—until she met hypnotherapist Lynn Gasser.

For seven months, Gasser treated Tapp and successfully restored her sleep patterns.

“She gave me my confidence back,” Tapp states. “I don’t feel trapped anymore and it’s almost gone.”

She continues to visit Gasser for sessions to help keep herself centered. “I’m completely at peace, but I know I can call on Lynn at any time and she’ll help me out.”

Gasser runs Lifecare Hypnotherapy, located inside Lifecare Chiropractic

at 1830 S. Alma School Rd., north of Baseline Road, Suite 135. She offers complimentary hour-long consultations. Call (480) 688-6813 for more information.

Lifecare Hypnotherapy is a p roven tool in assisting patients with a variety of issues.

“There is a wide range of people who can receive help and be set free from different emotional behaviors and anybody that finds themselves doing a behavior over and over again that they don’t want to do anymore,” Gasser says.

Issues that can be addressed include weight loss, smoking, gambling, pain, stress and anxieties. During

FOURTH OF JULY: Exercise precaution and always supervise children when using any type of firework this July 4 holiday. Metal sparklers can burn at 1,200 degrees and cause serious injuries. STSN photo by Tracy House

her free consultations, Gasser will refer potential clients to medical practitioners if she feels she cannot help.

“There are so many of us who don’t go to a place of relaxation and don’t get renewed and rejuvenated,” she says. “Hypnosis gets that conscious part of your mind out of the way so that you can focus in and change the things you want to change.”

Gasser says that she does spend a lot of time explaining to people what hypnosis can’t do.

“It cannot make a person do something against their will,” Gasser explains.

throughout the event. Attendees may bring their own food and beverages, but grilling and alcoholic beverages are not allowed. The use of personal fi reworks of any kind within the park is also prohibited. For more information, call (480) 782-2735, or visit www.chandleraz. gov/special-events.

Ahwatukee’s Red, White

and

Boom Fireworks Festival

On Thursday, July 3, Ahwatukee will host its 39th annual Red, White and Boom Fireworks Festival. Hosted by the Ahwatukee Foothills Chamber of Commerce and presented by Vision Community Management, the Red, White and Boom Fireworks Festival is produced by HDE Agency and is held from 5 p.m. to 10 p.m. at the Ahwatukee Country Club, 12432 S. 48th St. The family friendly and free event features live music by Daisy Train, food, drinks, eating competitions, patriotic games and a colorful fi reworks display starting at 9 p.m.

Family Fun Night at Chandler Fashion Center

Folks who didn’t get their fi ll of fun on July 4 can head to Chandler Fashion Center the following night. From 6 p.m. to 8:30 p.m. Saturday, July 5, Chandler Fashion Center is hosting its fi rst Family Fun Night in its new outdoor village and splash pad. The event includes music, juggling, arts and crafts and the Chandler Police Department and

Chandler Fire Department teaching about summer and fi re safety. Free train rides, balloon artists, face painters and a stilt walker will help to make the evening memorable. The fi rst 300 attendees receive a free beach ball. Chandler Fashion Center is located at 3111 W. Chandler Blvd. For more information, visit www. shopchandlerfashioncenter.com/ Events/Outdoor_Village

Fourth of July Block Party

Sheraton Wild Horse Pass Resort and Spa is hosting a July 4 block party. Starting at $129 a night, the block party package includes accommodations in a guest room and entrance for two adults and two kids into the event on Friday, July 4. The party includes an aerial viewing show of nearby Rawhide Western Town’s fi reworks, live musical performances, a dual slip and slide, a large scale sports challenge, face painters, watermelon eating contests, tug of war, sack races and a water balloon toss competition, all complete with prizes. Guests can also enjoy backyard treats and patriotic themed concessions. The resort is located at 5594 W. Wild Horse Pass Blvd. in Chandler. For reservations, call (866) 837-4156 and mention rate plan JULY14 or visit www.wildhorsepassresort.com/ resortspecials.php.

Fire in the Sky

Central Christian Church in Gilbert is hosting Fire in the Sky from 6 p.m.

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to 9 p.m. Friday, July 4. The community is welcome to attend the event, which features a variety of food and beverages for sale from vendors and a lively fi reworks display at 9 p.m. The church is also collecting nonperishable food items. The fi reworks will be launched from the church’s Gilbert campus at 965 E. Germann Rd. in Gilbert. They may also be viewed from two additional locations: Campo Verde High School, which is just northeast of the campus, and Gilbert Soccer Complex, south of Germann Road on Greenfi eld Road. The event also features free beach balls, music and a watermelon eating contest.

Republic Services Arizona Celebration of Freedom

The Mesa Convention Center complex is home to Republic Services Arizona Celebration of Freedom from 6 p.m. to 10:30 p.m. Friday, July 4.

Presented by Chicago Cubs and KOOLFM, the event features live music on three stages, patriotic displays including an Arizona Fallen Soldiers memorial, safety and military vehicles and displays, infl atable water slides, carnival games, classic car show, beer gardens and food booths, cool misting fans throughout the event and indoor activities.

Fireworks will start at around 10 p.m. The complex is located at 263 N. Center St. in Mesa. For more information, visit www.azcelebrationoffreedom.org

Alison Stanton is a freelance writer who lives in the East Valley. She can be reached at Alison@SanTanSun.com

you can purchase fireworks, consumer fireworks, and utilize them.”

Dwiggins explains consumer fireworks emit showers of sparks— nothing is rocket propelled and does not include firecrackers, Roman candles or projectiles. The legal age to buy fireworks is 16 years or older.

“In the City of Chandler, our fire inspectors do an inspection on every tent to make sure that they are selling the proper types of fireworks and make sure they are also storing the fireworks properly on the site.”

There are three tiers of fireworks that become part of the enforcement issue in Arizona: deregulated novelties such as sparklers, smoke devices and novelties legal for sale and use; permitted “nonaerial” consumer fireworks; and prohibited “aerial” consumer fireworks.

Sparklers, caps, poppers and snakes are novelty items and can be purchased and used throughout the year. Consumer fireworks, such as ground-based sparklers that emit showers of sparks are what are available at the tents and stores. These are the restricted fireworks for use only between Tuesday, June 24, and Sunday, July 6. Finally, the prohibited “aerial” consumer fireworks are the types used in the permitted public fireworks displays only. These include skyrockets and firecrackers that are not allowed by law to consumers.

To safely use consumer fireworks,

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Dwiggins says parents should always supervise children. “It’s a dangerous thing. You are using some kind of lighting device, so there’s always a risk of injury.”

Next Dwiggins says to stay in an open area. “We believe you should be away from any structures, any type of vehicles, where any of these sparks may hit.” He cautions, light the firework then stand back. “Don’t stand over it looking at it. Light it and stand back.” If a lit firework does not detonate, Dwiggins says do not try to relight it, but to place it in a bucket of water to defuse the defective firework.

Even after a firework has gone off it can be a fire hazard. “Don’t walk up right away and handle it. At the end when you’re done, have some kind of bucket of water or some way to douse the spent fireworks in water. Do that, before you throw them into your trash can.” There is still a risk of fire directly related to fireworks after it has been detonated.

Lighting fireworks in a public area, such as a school, parking lot or park is prohibited. Fireworks can only be used on private property with the property owner’s permission.

Another precaution—stay out of the street. “We don’t advocate doing it in the street,” Dwiggins says. Visibility can be reduced and children may not be watching for cars. “It’s definitely an area of concern for us. The street is the street, and the dangers of the street are there and they’re actually increased when you have people all up and down

Neighbors

the street lighting fireworks off.”

When it comes to sparklers, Dwiggins is adamant about safety. “Sparklers cause by far, the most injuries on an annual basis that send children to the emergency room.” He explains that wooden sparklers burn at 300 degrees, whereas metal sparklers can burn at 1,200 degrees. “A lot of times we give them to our kids. You see them playing with them in the air, all it’s going to take is that tip to touch their skin and they’re getting burned.”

Caution begins with treating sparklers as if they are fire. “Maybe twirling around is not a good idea... people start to get complacent and let the children play with them unsupervised.”

“We understand in the fire department that people enjoy using fireworks...we expect to see an increase in the use of fireworks, but it’s so important people remember that these fireworks send thousands of people to the emergency room each year and contribute to a lot of injuries, most commonly in the face and hands. We’re really asking the parents to be involved and have that supervision. If you are going to light fireworks, to do it as safe as possible,” Dwiggins says.

Tracy House is the news editor for the SanTan Sun News. She can be reached at tracy@santansun.com.

salads, hot and cold heroes, pizza, calzones, desserts and a kids’ menu. In addition to the regular menu, there are entree selections that rotate on a bi-weekly basis along with daily specials.

“We shop local, definitely,” says Giuseppe Miele. “A lot of our recipes are from my mom and a lot of them are developed to suit the tastes of our customers.”

The homemade bread is addictive. The food quality is superb and the portion size is generous. The seafood risotto ($16.99) is stuffed full of fresh mussels, baby clams, calamari and shrimp sautéed in white wine and a light sauce atop homemade risotto.

The wild-caught salmon ($13.99) is also light, tender and flaky with an orange beurre blanc sauce drizzled over the salmon, chopped tomatoes and artichokes and set atop a bed of tender spaghetti.

“That dish is really popular,” adds Miele.

Another unique dish is the beef braciola ($16.99), featuring a thinly sliced steak rolled with Italian prosciutto and mozzarella and baked for five hours, sealing in all the juices.

“I love to meet the customers and see the look on their faces when they taste our food,” Miele gushes.

The Miele brothers have a fun sense of keeping one another on their toes. “I push him on certain things and he pushes me on other things. Rather than just have a partnership with somebody who always agrees with you, this works better,” states Sergio Miele.

Soon, he will head to Naples and Florence, Italy, where he’ll visit restaurants,

study their menus and recipes and implement new dishes at Amalfi Catering selections include Amalfi’s famous homemade bread and salad. Pasta trays ($55) include lasagna with meat sauce, baked penne, penne pasta with pesto chicken, penne primavera and meatballs with marinara. Dinner trays ($75) include eggplant parmigiana, chicken parmigiana, chicken gorgonzola, chicken marsala and sausage with peppers and onions. Happy hour runs all day Sunday and Monday and 11 a.m. to 6 p.m. Tuesday through Saturday, with bottle or draft domestic beer for $2.50, house wines for $3 and well drinks for $4. Amalfi Ristorante Italiano is located at 4991 S. Alma School Rd., Suite 12. Call (480) 895-8200 or visit www.amalfipizzaaz.com for additional information.

Lynette Carrington is a freelancer for the SanTan Sun News. She can be contacted at lynette@santansun.com

“I can’t make a person do something morally or ethically that wouldn’t normally do...they won’t do it under hypnosis.”

Hypnosis is all about relaxation, Gasser says.

“It takes a person down to a different brainwave activity,” Gasser explains. “It’s the brainwave activity that is right before sleep and it’s known as ‘beta.’ It’s that place right before you fall asleep or right when you get up in the morning and you think, ‘Oh, that’s such a great idea, I have to write that down.’ It’s a place of hyper -activity in your brain where you can think clearer and so your experience with hypnosis is very relaxed. Your body comes into a deep state of relaxation and you’re able to focus on the behavior that you want to change and you’re able to change the mantra that you use that makes you habitually do those behaviors.”

She continues, “We can speak to that part of the mind I call the sub-conscious part, but it’s where our heart is, our habits, behaviors and emotions, that’s where all those things lay,’ Gasser states. “There are no ill side-effects whatsoever.”

Lynette Carrington is a freelancer for the SanTan Sun News. She can be contacted at lynette@santansun.com

High Tide offers interactive dining experience

BY ALISON STANTON

Fragrant cioppino, prepared with shrimp, mussels, clams, Alaskan cod and calamari. Fish and chips, made from Alaskan cod. Louisiana gumbo, lobster macaroni and cheese and shrimp po’ boys.

These are just a few of the tasty selections available at High Tide Seafood Bar and Grill in Gilbert.

Chris Glass owns the restaurant, which opened earlier this year. Chef Eric Emlet brings 20 years’ of experience to the kitchen. The two met when Glass was working for Sysco, a restaurant supply company.

“I was raised in the restaurant business for all of my life, and opening my own restaurant had been on my mind for some time,” Glass says.

Describing the food as “contemporary American, with a southern twist to it,” Emlet says the House Steam Pots are already especially popular with customers.

“Our steam pots are an interactive and unique experience where our guests sit at the bar and their meal is prepared right in front of them,” Emlet say.

Fish and chips, gumbo and calamari are also top sellers.

“We’ve gotten a lot of comments from customers telling us that it’s the best calamari they’ve ever had. We cut it from the steak so it’s really tender.”

“I just felt that interactive seafood

cooking was a concept that the Valley was really lacking,” Glass explains.

For diners who are not into seafood, or are in the mood for something else, Glass says the restaurant offers plenty of other options, including burgers, salads and chicken dishes.

“We have something for everybody.”

Emlet says he is also happy to work with customers who are dealing with special dietary restrictions like gluten allergies, or those who are on a low-carb diet.

“Every day, we are here to do whatever we can for our diners, so if it’s possible, we will do it,” he says. “Our staff works really well with people with allergies.”

For those who are looking for a special place to host a party or other event, Glass says the location’s Sunset Room can be booked.

Although the restaurant has only been open for a short time, Glass says business has been “crazy busy,” with plenty of diners returning.

“We already have a lot of regulars,” he says.

“Every day, we have people ask us ‘how is it possible to have fresh seafood in Gilbert?’” he says.

Fish and shellfish are continually brought in from places like California and British Columbia.

“We take pride in our quality and freshness, and I’ve been in the industry for years, so I know how to do it right,”

Glass says.

High Tide Seafood Bar and Grill is located at 2540 S. Val Vista Dr., Suite 101, in Gilbert. For more information, call (480) 821-9950 or visit www. hightideseafoodbar.com.

Alison Stanton is a freelance writer who lives in the East Valley. She can be reached at Alison@SanTanSun.com

Cork to close; will reopen in July as Earnest

Cork is turning over a new leaf after an accomplished six-year run.

Since its 2008 opening in South Chandler’s affluent Fulton Ranch and Ocotillo areas, Cork has become one of the Valley’s best kept fine-dining secrets, but its decadent cuisine and esteemed wine list is about to be traded in for craft beers and comfortable, creative fare to match.

During the restaurant’s regularly scheduled twoweek summer hiatus starting Tuesday, July 1, Chef Brian Peterson, along with co-owner and pastry chef Danielle Morris, will begin a complete and thoughtful transformation—of everything.

Upon reopening Wednesday, July 16, the entirely new restaurant will reveal Peterson’s fresh menus, new interior decor and, of course, a new name to match; Earnest.

“We’ve been planning for months,” says Morris. “It’s a fun ride to make new menus, design a new space and craft a new experience that fits the way people love to dine.”

The name itself, a wholesome clue to both the early agricultural history of Chandler and the East Valley, as well as a reference to the art of classic American storytelling, evokes an earlier time, but in a new light.

Morris, Peterson and team are approaching the new concept thoughtfully and sincerely to preserve the art of their craft, both through the kitchen, bar, interior and experience as a whole with a dramatic $80,000 makeover.

Peterson presents the fundamentals of solid, seasonal American cooking with a reimagined spin on tried-and-true “meat and potatoes” classics. Expect the likes of organic beef Carpaccio style with watercress, crispy chickpeas and goat cheese;

the shareable rolled rabbit with housemade rabbit sausage, seasonal vegetables and risotto; and venison pot pie made with local veggies, handmade flaky crust and a roasted bone mar row “chimney.”

“They’re familiar eats,” says Peterson. “But you’ve never had them this good. It’s elevated homey cooking you’ll want to revisit weekly.”

Earnest will pour an extensive number of craft beers from beloved Arizona-based and national breweries alongside a list of signature and classic craft cocktails made exclusively with American spirits. And wine lovers need not fret; a punctuated but worldly list of both by-the-glass and bottle options on the TasteVin iPad interface will be available.

Elements of a lively supper place make Earnest a nest for casual happy hour or dinner. Comfy tufted booths and banquettes lend to a casual, lingerworthy dining room wrapped with weathered barn wood and wooden light fixtures. Graze on Peterson’s menu served upon steelite and cast iron, enveloping his hearty inspired menu throughout. Upon Arizona’s Autumn, the airy and terraced patio complete with a fireplace for winter evenings will be the ideal setting for a refreshing al-fresco dinner out.

Earnest is located at 4991 S. Alma School Rd., Suite 1, Chandler. For more information, visit www. earnestrestaurant.com, facebook.com/eatearnest or twitter.com/eatearnest. The phone number is (480) 883-3773.

Chompie’s sets Customer Appreciation Day

Chompie’s, Arizona’s NY Deli, in conjunction with its 35th anniversary, scheduled its fifth annual Customer Appreciation Day from 11 a.m. to 8 p.m. Wednesday, July 16. Chompie’s full regular dining menu will also be available that day.

On Customer Appreciation Day, customers can purchase one to four Jewish Sliders for half price, regularly $3.99. Chompie’s award-winning Jewish Sliders consist of homemade challah rolls filled with Chompie’s moist lean brisket, mini potato pancakes and jack cheese served with a side of brown gravy.

Chompie’s and its Jewish Sliders were made famous on the Travel Channel’s “Man v. Food” program when host Adam Richman attempted Chompie’s Ultimate Slider Challenge on Wednesday, July 14, 2010. Richman was not able to finish the 5-pound plate of a dozen Jewish Sliders and a mountain of crispy fried onion strings in less that the allotted 30 minutes.

Chompie’s was founded 35 years ago by Lou and Lovey Borenstein and their children Neal, Mark and Wendy, after moving to Arizona from Queens, New York. The first Chompie’s was located at 32nd Street and Shea Boulevard. Today there are four locations in the Valley in Phoenix, Scottsdale, Tempe and Chandler.

“We want to say thank you to our customers because we know we wouldn’t be there without them. It is because of their loyal business that we got to do what we love,” says Neal Borenstein, chef.

In 2013, Chompie’s set a record by selling 11,620 Jewish Sliders on Customer Appreciation Day.

Rules include: dine-in only; not valid with promotional gift cards or with any other offers, discounts or coupons; no rain checks; no substitutions and no P.M. points. The offer is for the purchase of a minimum of one and a maximum of four Jewish Sliders per person.

For more information, visit www.chompies.com.

Neighbors

SanTan Brewing to introduce signature beers

With plans for distribution in Texas this June, SanTan Brewing Co. is teaming up with the Ben E. Keith Beverages to introduce its uniquely southwestern style ales, including Devil’s Ale, HopShock IPA, SunSpot Gold, Mr. Pineapple Wheat Beer and a SanTan variety pack.

SanTan has teamed up with Ben E. Keith to successfully launch into on- and off-premise accounts throughout Texas.

“We believe in true partnerships with friends that are committed to educating, serving and selling craft beer in America,” says SanTan Brewing Co. founder and brewmaster Anthony Canecchia. “Ben E. Keith Beverages has undisputedly dedicated their houses to the development of the American craft revolution, which is part of our mission at SanTan Brewing.”

Social media will play a key role in gaining public awareness of the launch. SanTan Brewing has set up a dedicated Facebook page at www.facebook.com/ santanbrewingtexas to keep thirsty fans in Texas updated on where to find SanTan beers on draught and in cans.

“We are very excited to be partnering with SanTan Brewing in Texas. We have had consumers reach out to us for several years, asking if SanTan brands might be coming to our state soon. What we are most excited about is that SanTan’s entire ‘Southwestern Style Ales’ portfolio will resonate well with our ever expanding consumer base,” Kevin Bartholomew, president of Ben E. Keith Beverages says.

SanTan Brewing Co. is the second largest craft brewery in Arizona and the 14th fastest growing craft brewery in the nation, according to the Brewers Association data of 2012. In 2013, SanTan reached classification as a regional brewery, as defined by the Brewers Association. They will produce 25,000 barrels of their signature ales and lagers in 2014.

SanTan recently launched the southern California market. It received a great response and is on the way to completing

its regional footprint, making SanTan the premier brewery throughout the Southwest.

SunSpot Gold now available

SanTan Brewing Co. has officially launched in southern California and is headed to Texas in June with its core beers and summer seasonal, Mr. Pineapple. Now, adding to its canned beer lineup is SunSpot Golden Ale. SunSpot Gold is described as an American take on a traditional Blonde Ale. SunSpot Gold is

brewed with light amounts of hops and American ale Barley. It boasts a deep, rich golden color and delicate hop character.

Canecchia describes SunSpot Gold as having a light malt profile, very dry with a kiss of hops and a slight corn chip character

“I became fascinated by Mesoamerican civilizations like the Aztecs, Mayans and Olmecs while studying archeology in college and wanted to create a brew that captured the essence of these ancient cultures,” Canecchia says.

SunSpot Gold will be available in cans and on tap throughout Arizona, southern California and Texas in June.

To locate a pint or can of SunSpot Gold, visit SanTan Brewing Company’s Beer Detective online at www. santanbrewing.com/find-santan-on-tap.

Teen Summer Crafting: Sharpie Tie Dye

Teens got to experience a whole new way of tie dying using Sharpie markers and rubbing alcohol to create one-of-a-kind designs. The summer crafting class was held at the Sunset Public Library. STSN photos by Tim Sealy

Your kids rock, so let them hit the stage

BY KIMBERLY HOSEY

Is your kid rocking out in the kitchen? Stage diving from the couch? Maybe it’s time they hit the stage for real.

Two Valley day camps offer the opportunity to do just that, and provide kids with solid musical training at the same time.

The Scottsdale School of Rock at 13610 N. Scottsdale Rd., Scottsdale and Ahwatukee School of Rock at 4645 E. Chandler Blvd., Phoenix, are part of a nationwide group of campuses known for taking kids from all skill levels and musical backgrounds and making them into bona fide stage performers.

Advanced students even perform at professional venues like the Crescent Ballroom, playing everything from The Beatles, The Who and Pink Floyd to Jimi Hendrix and Boston. The prevailing philosophy at the School of Rock is that the best way to learn music is to play music—so they get kids rocking out as soon as possible.

“It’s amazing to watch these young musicians come in and know nothing on day one, and they are playing a rock show by the end of the week,” said Alexis Hernandez, guitar instructor and

School of Rock camp director.

In addition to robust music lessons, the school instills confidence in kids as they learn to find their own styles and be comfortable in their own skin. Through instruction, practice, activities such as making posters and performance, kids learn lessons in music and in life.

The most popular camp is the school’s Rock 101 Camp. The introductory camp gives students a taste of performance without the stage fright—a perfect opportunity to get comfortable on stage and with their instruments in a lowpressure environment. Staff members guide new musicians through everything from learning notes and rock tunes to performing their signature stage moves. The camp is offered to students who want to play guitar, bass, keys, drums and vocals.

Building on the social environment of music making, Rock 101 also brings its “senior” students in on the instruction, allowing them to share the stage with newcomers and lead by example, as musicians seasoned and fresh build confidence with each performance. Rock 101 Camp still has openings for the week of July 14 to 18 at both

locations.

The Ahwatukee campus is also still accepting students for its Songwriting and Recording Camp set for July 7 to July 11. The more advanced day camp is perfect for students with more than a year of experience who are looking to continue to grow and branch out in their musical training.

The camp, for ages 10 and older, is geared toward students who have experience on their instruments, but who need guidance and tools to start writing music. Students will learn chord theory and will cover different song structures and musical styles, regardless of their musical knowledge or background. The course culminates with recorded samples of the students’ own music that they take home.

Students for both camps meet from 9 a.m. to 3 p.m. daily.

Camps are $400 for the week. Visit www.scottsdale.schoolofrock.com/ camp-signup for Scottsdale camps, or call (480) 483-7625. Visit www. ahwatukee.schoolofrock.com/campsignup for Ahwatukee camps, or call (480) 753-3266.

DIRECTORY

City of Chandler Parks and Recreation Summer Camps

WHEN: Mon., June 2, through Fri., July 18; Seven sessions WHERE: Tumbleweed Recreation Center, 745 E. Germann Rd.; Community Center, 125 E. Commonwealth Ave., Snedigar Recreation Center, 4500 S. Basha Rd.

COST: $116-$128 full-day/resident, $157-$173 nonresident per session; $53-$87 half-day/resident, $72-118 nonresident per session.

INFO: Community Center, Manny Padia (480) 782-2746, manuel.padia@chandleraz.gov; Tumbleweed Recreation Center, Abel Mendoza (480) 782-2912, abel. mendoza@chandleraz.gov; and Snedigar Recreation Center, Susan Richardson (480) 782-2641, susan. richardson@chandleraz.gov; www. chandleraz.gov/registration. Chandler youth camps provide a fun and engaging camp for kids. Activities vary by location: sports, games, arts and crafts, skits, computers, cooking, computers and science discovery.

Boys and Girls Club of East Valley WHEN: 7 a.m.-6 p.m., Monday through Friday WHERE: Various East Valley locations

COST: Less than $100 per week INFO: 480-820-3688; www. clubzona.org

Summer program offers fun, safe activities at 10 East Valley locations, including Chandler and Gilbert.

YMCA Summer Camp 2014 WHEN: 6:30 a.m.-6:30 p.m., Mon., May 26, through Fri., Aug 1; Multiple sessions WHERE: Chandler/Gilbert Family YMCA, 1655 W. Frye Rd., Chandler COST: $130 per session full member; $140 per session program member

INFO: Brittany Gaitan, (602) 2126104, bgaitan@vosymca.org, www. valleyymca.org

Ages 5-12. Swimming, fitness activities, arts and crafts, field trips and sport clinics. Themed sessions planned throughout the summer.