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From the eats to the sips
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The Fine Arts Program, generously sponsored by The Bob & Renee Parsons Foundation, works with youth and teen members of the Boys & Girls Clubs of Greater Scottsdale to develop an appreciation of the arts. The curriculum provides professional instruction, art history, and an introduction to a variety of fine art mediums in order to provide community youth with a pathway into expression through artistic means.
The Bob & Renee Parsons Foundation is also a proud sponsor of Live & Local.
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ELCOME TO the inaugural issue of Live & Local magazine! The Boys & Girls Clubs of Greater
We hope you will consider frequent- ing and/or supporting the outstanding companies and establishments included in this magazine as they represent some of the best in the Valley and are passion- ate supporters of the Boys & Girls Clubs. By supporting Live & Local, you are helping provide after school and other
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The following pages preview the event, chefs and restaurants who will help pro- vide the culinary magic at the event. Live & Local celebrates our finest in local food, libations, music and the arts. Acclaimed restaurants and wineries will offer savory bites, wine and microbrews for more than 3,000 guests while local entertainers perform on the Main Stage. This year, we welcome our partner, the Arizona Restaurant Association, who has played a vital role in bringing this year’s event to the first-class level.
Boys & Girls Clubs of Greater Scottsdale, we hope you enjoy the magazine and we hope to see you soon at Live & Local!
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Steve Davidson President/CEO Boys & Girls Clubs of Greater Scottsdale
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President & CEO Steve Davidson President Board of Governors Barry Chasse, Chasse Building Team Event Co-Chairman Allen Thompson, CC Monitoring Systems Event Co-Chairman Frank Gorman, Meridian Bank Sr. VP of Development & Marketing Diane Roberts Director of Development Jason Heetland Development Manager Special Events Ashley Preach Communications Manager Andrea Omer Creative Marketing Specialist Jennifer Pace bgcs.org ARIZONA RESTAURANT ASSOCIATION Chairman Louis Basile Jr., Wildflower Bread Company President & CEO Steve Chucri Marketing & Events Director Tiffanie Hawkins Public Affairs & Communications Manager Chianne Hewer Partner & Industry Relations Manager Brynn Johnson Vice President Membership Jana Shelton Sales Representative Debra Williams ProStart Coordinator Tracie Head azrestaurant.org LIVE & LOCAL MAGAZINE PB+J CREATIVE LLC Managing Editor Michelle Jacoby Creative Director Pamela Norman Designer & Production Manager Chris Adams Photographer Mark Lipczynski Writers Sally J. Clasen, Shelby Moore, Rebecca Rhoades email@example.com
features Headliners VIP restaurants create a harmony of food and music 20 Southern Rail 22 Kincaid’s 24 Ruth’s Chris Steak House 26 Sumo Maya 28 Binkley’s Restaurant 30 Barrio Queen 32 Paul Martin’s American Grill
10 Eat Like a Chef
Top toques share their favorite Valley eats
A mealtime manifesto for avid Instagram foodies
11 On the Menu
48 What’s on Tap
A taste of what’s to come at Live & Local
Fall head over heels with seasonal brews
12 Tales From
49 shake it up
the Kitchen Ink Tell-all stories behind your favorite chef tattoos
Classic cocktails with a twist rock on
50 now playing Trio of talent
13 The New Rock
Arizona’s celebrity dining for star-crazed foodies
rocks the house at Live & Local
14 The Playlist
Perfect pairings of food and music
All-Access Pass The people and organizations serving our community 38 Boys & Girls Clubs of Greater Scottsdale 40 Arizona Restaurant Association 42 GoDaddy 44 Nova Home Loans
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kids. And counting.
Thanks to our Money Matters: Make It Count SM program with Boys & Girls Clubs of America, more than half a million teens have the opportunity for a brighter financial future.
a i e hef When they’re not whipping up their next culinary cre- ation, most chefs are doing the next best thing: eating. We asked local chefs and restaurateurs to share their favorite eats in the Valley. Here’s what they had to say.
Top toques share their favorite local eats 6
1 “I enjoy many restaurants here in the Valley—so much has changed from the meat and potato diet we had growing up here. As difficult as it is to name a favorite, my eating habits truly are seasonal and with in my mood. I would have to say Vincent’s on Camelback. The coq au vin is my favorite.” ade simpson, Chef Wade’s Bistro on Wheels
2 “The adovada ribs at Los Dos Molinos.” robert agner, Cold Beers & Cheeseburgers 3 “I don’t eat out very much so I can’t say I have a favorite. I do cook at home most of the time and we love to make chicken Alfredo with
4 “The tacos at Barrio Queen.” massimo de francesca, Taggia 5 “I’m a big fan of Zinc Bistro. The wife and I will split a bottle of Trimbach pinot blanc and a dozen Kumomoto oysters. If I’m on a solo mission, it’s a glass of Bulleit Rye and the flat iron au Poivre with pomme frites.” christian hanle , The Standard
6 “I love a great
steak so if I’m out
to treat myself to complete dining experience, I typically go to one of the several popular steak houses. My favorite that seems forgotten by locals is BLT Steak at the Camelback Inn. Their bone-in rib-eye is one of the best in town, and the ambiance and views of Camelback Mountain are amazing.” allen thompson, The Grind
bow tie pasta.” israel medina, Kelly’s at Southbridge
LIVE & LOCAL 10
Just a taste of what’s to come at Live & Local
what's on the
Smoked Duck Rillettes Served with kumquat and persimmon marmalade, micro arugula and house pickled pepper medley THE STANDARD
Truffle Mushroom Mac-n-Cheese
Made with local white cheddar and a mix of beech mushrooms and black truffles CHEF WADE’S BISTRO ON WHEELS Quinoa Lettuce Cups Bibb lettuce cups filled with corn and black bean quinoa topped with zucchini relish CHEF WADE’S BISTRO ON WHEELS CB&CB Burger Served with Gruyere cheese, caramelized onion, pickles, lettuce and garlic aioli COLD BEERS & CHEESEBURGERS
Sweet & Spicy Sliders Topped with a candied jalapeños and fried ratatouille with a garlic aioli sauce, and served with housemade donuts with salted butterscotch glaze THE GRIND Pork Pizzaiolo Slow-braised pork “pizzaiolo” with smoked ricotta salata TAGGIA Braised Pork Stew Served with roasted garlic, sweet onions, capers, olives, basil, tomato ragu, pepperoncini chiles, topped with housesmoked shaved ricotta salata and citrus gremolata TAGGIA
Short Rib Sliders Six-hour braised short rib served slider style with pickled Fresno chilies and baby spinach served on a brioche slider bun from Mediterra Bakehouse in Coolidge KELLY’S AT SOUTHBRIDGE
Strawberry & Chocolate Fondue Fresh strawberries dipped in decadent milk chocolate fondue THE MELTING POT
Scan this page to watch a video of BGCGS kids explain menu items featured at some Live & Local restaurants.
Tell-all stories behind your favorite chef tattoos
And the ‘beard’ award goes to…
J ust like chefs and tat- toos, musicians and facial hair go hand-in- hand. In fact, the beard has long assumed an impor- tant place in music history. In heavy metal, the beard is a sign of rebelliousness; in country and folk, a beard is required to demonstrate you have the necessary gravitas for the subject matter. And in blues, the beard is an ac- companying soul patch. Much like the music industry, the culinary world has a distinguished beard of its own. Ask any chef and they’ll tell you: They’re sav- ing a place in their trophy case for the coveted James Beard Award. Honoring excellence in all facets of the culinary industry, the Beard Award is the single highest accomplishment any chef can achieve. In an ode to the James Beard Foundation, here are some of the Valley’s most notable bearded chefs:
INK itc e
tales from the
Let’s face it. Today’s chefs are sporting some serious ink. But ever wonder what the story is behind the skin? Local chefs share the true meaning behind their favorite tattoos.
Of all my tattoos— 20-plus and counting— I love my Buddha with headphones the most. His understanding smile, closed eyes and transcendental expres- sion relay peace in all situations—even when the kitchen’s on fire. christian hanle , THE STANDARD
I have a tattoo of a pig dissected into butcher cuts on my left bicep. I got it just out of passion for cooking and being a part of the food industry. I would love to add more food related tattoos to the same arm. I’m from California and would love for my next tattoo to be a California spiny lobster. jesse hansen, PROOF
I have a tribal version of a pickerel’s (a fresh water fish that Ameri- cans call wall eye) vertebrae on my arm. It reminds me about my most favorite fishing partner of all time, my beautiful pops. massimo de francesca, TAGGIA
I have a large close-up of the Morton’s Salt Girl on my arm. Did it hurt? I wouldn’t say it “hurt,” but it wasn’t a box of joy. I got it because salt is the essence of food. That’s where it begins. kell fletcher, THE REVIVAL
Kevin Binkley , Binkley’s Restaurant Joshua Hebert , Posh Stephen Jones , Bootleggers Gio Osso , Virtù Nick LaRosa , Nook
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I f chefs are the new rock stars, where does that leave rock stars? Not exactly starving. Guys like Toby Keith, who just launched his fourth Arizona location on High Street, are put- ting down their guitars and taking a break from making gold records to open up vanity restaurants worth getting out your gold card. These musician-owned restau- rants offer everything from great food and a fun atmosphere to surprise performances and memo- rabilia from the artists themselves. Diners get the ultimate fan (and foodie) experience at any one of these hot spots. the new rock
Rock star restaurateur Alice Cooper, owner of Alice Cooper'stown in downtown Phoenix.
Arizona’s celebrity dining for star-crazed foodies
Jimmy Buffett JIMMY BUFFET’S MARGARITAVILLE
Toby Keith I LOVE THIS BAR & GRILL Take one look at this honky-tonk hotspot—it doesn’t need much more of an introduction. Keith named his restaurant after his hit song, “I Love This Bar.” And what’s not to love? Dig into world- famous dishes like the How Big A Boy Are Ya? prime rib, the Cowboy Ruben and Southern-fried Twinkies all served with down-home hospitality. Off the Record: You’re liable to get booted out if you ask for French fries. Keith still calls them “free- dom fries.”
Alice Cooper ALICE COOPER'STOWN Famously theatrical rocker Alice Cooper translated his over-the-top personal- ity into a Phoenix sports bar and grill. Dubbed “Where Jocks and Rock Meet,” Cooper’s place shows off servers with “Alice eyes” face paint and entrees named after famous athletes and celebrities, such as Tedy Bruschi, Kid Rock and even Vanna White. Off the Record: The fea- tured item is the Big Unit, a 22-inch Vienna beef hot dog (a pound of meat) on a French baguette roll.
Jimmy Buffett just loves to sing about food. There’s the fabled shaker of salt, the cheeseburger in paradise and, of course, the margarita. The casual dining spots serve up island-inspired, comfort- style seafood dishes and hawk Buffett swag to Par- rotheads, the affectionate name for his tropic-loving band of fans). Off the Record: The Cheeseburger in Paradise is listed as “The one that started it all. Just like the song says, and the Heinz 57 is on the table.” Which all just goes to show that the right singer can easily turn melodies about beef into actual cash cows.
pla list thE Perfect pairings of food and music
Like peanut butter to jelly, milk to cookies, and steak to potatoes, the perfect culinary union can be music to your ears. But pair a dish with a song and, well, you’ve got a serving of pure harmony. We asked local chefs to help us create the perfect pairings of food and music, resulting in this culinary-inspired playlist guaranteed to feed your soul.
Scan this page to listen to this playlist on Spotify.
+ "Stranglehold” Ted Nugent + "All Night Long” Lionel Richie + “Mean Street” Van Halen
+ “Let the Drummer Kick” Citizen Cope + “That’s Amore” Dean Martin + “Wonderful Tonight” Eric Clapton + “Enter the Sandman” Metallica + “What’s New Pussycat” Tom Jones + “Feel Like Makin’ Love” Bad Company + “Let’s Stay Together” Al Green
Christian Hanley The Standard
Chorizo & Fennel Mussels
Massimo De Francesca Taggia
Braised Pork Shank Osso Buco
Christopher Gross Christopher’s & Crush Lounge
Grilled Bone-In Prime Rib “Côte de Boeuf”
Robert Nixon Wrigley’s
Bone-In Rib Chop
Bernie Kantak Citizen Public House / The Gladly
Pickled Pig Temple
Justin Beckett Beckett’s Table / Southern Rail
Tender Braised Short Ribs
Chris McKinley The Local
Grilled Octopus and Pork Belly
+ “Simple Man” Lynyrd Skynyrd
Bone Marrow, Braised Escargot, White Spanish Anchovy
James Porter Petite Maison
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A mealtime manifesto for avid Instagram foodies
>>>> Thanks to Instagram, food porn is now everywhere—and it’s delicious. Since you’ll be snapping photos of your Live & Local food anyway (c’mon, you know you are), we asked professional photographers—and resident foodies—Mark Lipczynski and Grace Stufkosky to share their favorite tips for creating an Instagram feed that will make your mouth water.
Grace: Get creative with composition. The plate doesn’t have to be dead center in the image. A little off center or placed to the right or left of the frame can liven things up. Mark: Agreed. Sometimes good food looks sloppy. Get close and focus on a focal point, like a lone bean, sprig of micro greens or a perfectly shaped shrimp—something for the eye to “rest” on. With a sloppy dish, get loose and show the whole plate plus some of the table. Also, think square for Instagram so you don’t disappoint yourself when it comes time to crop your images.
LIGHT THE WAY Grace: If it’s not too dark, turn off your flash. On camera, flash rarely produces an appetizing photo. Mark: I agree. Also, if you have a (willing) dining partner, ask them to use the con- stant light from their phone to accentuate your dish from a side angle or from above the dish. Grace: Good lighting is an integral part of food photography. Soft daylight is the best. Try to sit by or place the food near a win- dow to get natural, but diffused light. Mark: That’s the truth. I’m a huge propo- nent of natural light. Window light is best.
MORE IS BETTER Mark: Take several pictures, especially in low light. Then delete the bad ones later. A lot of cam era apps give smartphone shooters more flexibility to use their built in cameras. I like Camera +, which allows me to set a timer on the phone camera so that I can light my dish until the timer counts down and takes the picture. Grace: Also, keep steady. Hold your camera as steady as you can (especially in low light situations) so that you don’t get a blurry shot. A wine or water glass can work as a great tripod.
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Justin Beckett, chef-owner, Southern Rail and Beckett's Table
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h e a d l i n e r s
THE SOLID strum of Justin Beckett’s culinary prowess at his self-titled Arcadia restaurant Beckett’s Table (a slice of that that award-winning fig and pecan pie, anyone?) has led him to his newest concept, Southern Rail. Located at an adaptive reuse development on a historic plot of land rich in culinary history and steps away from another rail (the light rail), the concept picked up right where the famous Beef Eaters restaurant, which closed its doors in 2006 after 45 years of operation, left off. Well, not quite. Not at all, actu- ally. With some brand new duds and slick new bandmates in the Changing Hands book- crowd next door at their First Draft Book Bar—The Newton center that houses each of the concepts is the Valley’s latest must-see culinary act. So grab your partner: Southern Rail might as well have date night written into the program. Whether ’round a table for two or with many more ’round the community table situated next to the bar, you’re surrounded by Southern charm. The servers greet you with much-obliged hospitality and charm oozes out of the wood-paneled walls like molasses from a mason jar. As for the food, it’s corn-fed South- ern comfort at its contemporary: You could do much worse than to order the cast-iron chicken, the short ribs with mashed potatoes, or the fire-roasted green chile pork stew. But you may not get past the section of small-plate store—who serve up beer, wine and coffee to a thirsty
At Southern Rail, corn-fed culinary comfort is on the menu, from the savory shrimp and grits to the sweet beignets.
appetizers and sides, which should be kept on replay: cauliflower casseroles that come in their cast-iron cookery to the table, or the fried green tomatoes (a Southern classic) with creamy pimento cheese and fresh pea tendrils. With the lights dimmed and with miniature cattail plants floating as centerpieces between you and your guests, it’s not enough to be corn fed. One must explore a corn-based libation, like the Legend City Cocktail that mixes Woodford bourbon, honey syrup and lemonade. It may be only be enough to wet the whistle, but exploring further into their small- batch bourbons and whiskeys may have you speaking with a convincing Southern drawl. Don’t worry. If the sweet didn’t quite satisfy the sweet tooth, you can be sure Beckett, who sometimes leaves the kitchen to pop out and say hello to din- ers, would recommend a mighty slice of award-winning pie. SHELBY MOORE SOUTHERN RAIL 300 W. Camelback Road, Phoenix. 602-200-0085, southernrailaz.com BECKETT’S TABLE 3717 E. Indian School Road, Phoenix. 602-954-1700, beckettstable.com
Whether ’round a table for two or 10, at Southern Rail, you're surrounded by Southern charm.
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WHEN MOST people hear the word “symphony,” they immediately think of orchestral compositions, classic music and fancy nights out dressed in their finest eveningwear. But a symphony also refers to something comprised of different elements, and when it comes to dining, Kincaid’s is a culinary symphony designed to please a variety of guests. Billed as classic American dining, Kincaid’s has been serving hungry visi- tors in downtown Phoenix for almost 13 years. “I like to think of us as comfort- able upscale,” says general manager Kristal Leeder. “We’re very diverse when it comes to our guests and what they’re looking for.” From convention-goers to sports fans and music
salt-roasted prime rib, which is slow- roasted under a mountain of rock salt and served with mashed Yukon potatoes, herb jus, spicy horseradish and seasonal vegetables. For dessert, it’s the housemade Key lime pie. Kincaid’s also offers a selection of re- gional menu items, created by regional executive chef Raphaud Gouribera. “We have a core menu that most of the Kincaid’s restaurants have, but there are changes from restaurant to restaurant based on the wants and needs of our guests in each market,” says Leeder. “We have what we call our Feature Sheet and that’s definitely where our chef’s creative side comes into play. It’s also where we feature our seafood, like our current cedar plank salmon, so that we can have the best and freshest seafood at any given time.” Complementing any meal, from the char-grilled filet mignon and chop- house burger to the North Atlantic lobster tail and New England clam chowder, is a cocktail menu complete with a variety of classic martinis, fruity mojitos and flavorful tipples created by seasoned bartenders. From a relaxing meal after a long day at a conference to a romantic pre-symphony dinner date, Kincaid’s offers something for everyone in downtown Phoenix. It’s like music to your taste buds. REBECCA RHOADES
From a relaxing meal to a roman- tic dinner date, Kincaid's is like music to your taste buds.
lovers, Kincaid’s welcomes a variety of guests. But it’s the restaurant’s close ties with neighboring Symphony Hall that really makes a meal here sing.
“For symphony attendees, the night is already special for them,” Leeder says. “We aim to take good care of them and make them feel special.” One way of making any guest— from the jersey-adorned sports fan to the couple celebrating their engage- ment—feel truly special is by offer- ing a multifaceted menu focused on USDA prime beef and fresh seafood. Kincaid’s specialties include rock
KINCAID’S 2 S. Third St., Phoenix. 602-340-0000, kincaids.com
LIVE & LOCAL 22
Billed as classic American dining, Kincaid’s offers a wide range of comforting classics.
jaz ALL THAT
Ruth's Chris is known for its USDA prime beef, prepared with butter and served on a 500-degree plate.
LIVE & LOCAL
h e a d l i n e r s
IN NEW ORLEANS, musical history runs as deep as the Mississippi. It’s the city where jazz originated, a sound that is both worldly, yet instantly distinguishable. The same can be said about the Big Easy’s food. From gumbo to oysters, po’boys to pralines, dining has always been a hallmark of the city’s identity. “Everything that we eat [in New Orleans] has to be of superior taste value,” says Ben Jaffe, creative director of Preservation Hall, which is dedicated to promoting and preserving New Or- leans jazz. “So even when you just need to grab something on the go, it had bet- ter be good. Because there’s too much good food here to eat bad food.” It was that desire for good food that drove Ruth Fertel to open her first restaurant on the northern edge of New Orleans’s Tremé neighborhood in 1965. And it’s the same belief that has helped make Ruth’s Chris Steak House a worldwide sensation, with more than 140 locations worldwide, including Scottsdale. Located in the Seville shopping center, Ruth’s Chris offers an upscale dining experience in a city where soar- ing temperatures typically necessitate an informal attitude. Inside, diners are greeted by all of the trappings of a classic fine steakhouse, from dark wood décor, plush leather booths and a separate bar. But in true Scottsdale style, a large outdoor patio allows guests to take advantage of those cool desert evenings. “We have large windows on three- fourths of the restaurant, so it’s an open, bright atmosphere with views of the surrounding mountains,” says general manager Michael Leichtfuss. But as any steak lover knows, when it comes to true steakhouse greatness, it’s all about the meat. And Ruth’s Chris is known for its aged, corn-fed USDA prime beef drenched in sizzling
butter, served on the company’s signature 500-degree plates. “Our filet is our top seller,” says Leichtfuss. “It really is our signature item.” In addition to prime steaks, Ruth’s Chris offers a full menu featuring entrees such as lamb chops, fresh lobster, shrimp and chicken.
New Orleans-inspired appetizers like shrimp
Ruth Fertel opened her first restaurant in New Orleans's historic Treme neighborhood in 1965.
remoulade and barbecue shrimp are a throwback to Ruth’s original dining spot, while classic Crescent City cocktails such as Ruth’s Saz- erac and the Broad Street Hurricane add a festive touch to the fine-dining experience. So the next time you’re
in the mood for a tender, tasty steak, head to Ruth’s Chris in Scottsdale and “laissez les bon temps roulez!” REBECCA RHOADES
RUTH’S CHRIS STEAK HOUSE 7001 N. Scottsdale Road, Scottsdale. 480-991-5988, ruthschris.com
RUTH'S CHRIS STEAK HOUSE
h e a d l i n e r s
COUNTRY-RAP? Folktronica? Psycha- billy? Some fusion music has a long way to go before it emerges out of ob- scurity. Latin music, by contrast—with its percussion of congas and bongos, or its sultry Spanish guitar—seems to spice up any genre within reach. If it’s not obvious that Latin Ameri- can musical fervor might translate to Latin American flavor, especially when paired with an equally bold, spicy Asian cuisine, perhaps Sumo Maya, Scottsdale’s newest fusion restaurant, will have your palate dancing to the tune of two. Even with a cool sushi bar on one end and flames kicking up on the other, the two cuisines dance through- out the dining room, which revolves around a tree as its focal point—a natural touch amongst the modern see-through seating printed with funky faces and bright pink and or- ange color scheme, all existing in what would otherwise be a blank canvas of exposed concrete, high ceilings and soaring windows. Under the direction of executive chef Matt Zdeb and head sushi chef Andy Hisao Suzuki, every item saun- tering out of the kitchen hits the buzz- word-flavors of its origin—a little miso butter here, a little yuzu orange there. And while you might guess certain cuisine staples like the taco in favor of its native Latin flavors, the beef taco is one of the clear exceptions, with meat spiced like bulgogi (but shredded like fusion
barbacoa) and topped with a radish kimchee. And what about the Mexican “pho?” It would find a friend in a bowl of spicy posole. Touches like these break precon- ceived notions of food’s genres and keeps the two cuisines in-sync. Among a rising sea of restaurants focusing as much on their manipulation of pro- duce as their protein, the fresh guaca- mole (you could add queso fresco just as readily as lump crab) and vegetable sides shouldn’t be skipped, such as the charred summer corn topped with actual popcorn, flower petals and micro-greens. If you’re looking to balance out the flavorful from-the-wok “crispy chicken mole” with something crisp, boozy and refreshing, you’re bound to find something to quench your thirst from Sumo Maya’s drink menu thought- fully planned by beverage director Bill DeGroot. There are, of course, cocktails, margaritas, sangrias and bellinis, beers, wines and draught liquor. A whole page dedicated to sake, and a list of well-over 50 tequilas and smoky mezcals, should be picked up and well traveled. And while they may occur during the evening’s last dance, the sake sangrias are hardly a nightcap. SHELBY MOORE
Innovative dishes and cocktails sync in perfect harmony thanks to Sumo Maya’s team of expert chefs and mixologists.
DUSTIN REVELLA PHOTOGRAPHY | SUMO MAYA
SUMO MAYA 6560 N. Scottsdale Road, Scottsdale. 480-397-9520, sumomaya.com
Specializing in Latin flavors with an Asian twist, Sumo Maya will have your palate dancing to the tune of two.
East meets West in the Rollo Chingon roll made with adobo grilled shrimp, guacamole cilantro, jalapeno, red lotus root chips, and balsamic strawberry glaze.
Kevin Binkley, chef-owner, Binkley's Restaurant
DAVID ZICKL | BINKLEY'S RESTAURANT
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h e a d l i n e r s
AS A PERENNIAL crowd favorite with a remarkably consistent rapport from critics, Kevin Binkley enjoys the best of both worlds: chef and owner. But it’s not just one restaurant he oversees. From his flagship Binkley’s Res- taurant in Cave Creek has launched three more eateries: Café Bink, Bink’s Midtown and Bink’s Scottsdale. And just like their namesake, they all serve the inventive, artistic cuisine Binkley is known for. But unlike a musician who feels a bit disgruntled to play his old hits, Binkley’s efforts at his modern fine dining establishment, which
Checkered cloth and denim give way to white linens as diners relax in the hands of an expert—a man with stage presence who’s as vocal about local produce as the foie gras gracing the menu’s pages, which change often. At Binkley’s, flavor is as much about synchronization as it is the staccatos and surprises behind the curtains of each course. Binkley was listening when diners wanted his cuisine to be closer. And so even though his more casual, small- plate centric eats are more in reach to the Valley’s critical mass, there’s only one venue that plays the Binkley’s award-winning, modernist set night in and night out. SHELBY MOORE BINKLEY’S RESTAURANT 6920 E. Cave Creek Road, Cave Creek. 480-437-1072, binkleysrestaurant.com CAFE BINK 36889 N. Tom Darlington Drive, Carefree. 480-488-9796, cafebink.com BINK'S MIDTOWN 2320 E. Osborn Road, Phoenix. 602-388-4874, binksmidtown.com BINK'S SCOTTSDALE 6107 N. Scottsdale Road. 480-644-9238, binksscottsdale.com
opened its doors in Cave Creek in 2004, is an ongo- ing project. Today, Binkley pushes forward with a golden ear and an identity that never grows faint of voice; an album that keeps producing hits long after a new EP is released. It’s no small feat to be nominated for a James Beard award (think the Os-
Flavor is as much about the syncrhoniza- tion as it is the surprises behind each course.
Binkley's repetoire of inspired seasonal dishes have included chocolate parfait (above) and chicken liver mousse.
cars for restaurants). But for Binkley, a Best Chef of the Southwest nomina- tion has been in his repertoire every year since 2005. And just last year, he was named a finalist for the award. We’ll never know how many great tunes were never released to the public because a studio executive pulled the plug, but the impression is that Binkley, who has the enviable position as chef-owner, gets to move forward in ways that many chefs have much less mobility to. The artist then becomes the businessman in a closed, cuisine-focused loop. Many Valley diners will have taken to drive to Binkley’s eponymous restaurant outside of the city, where the violet mountains at the edge of the Valley zoom into detail. They arrive at a tiny mall surrounded by cacti and campy Southwestern flair, but the reward is a modernist symphony with Binkley as conductor and bandleader.
h e a d l i n e r s
IN MEXICO, there is a style of music known as cumbia. This upbeat, toe- tapping, accordion-laden dance music is soulful, energetic and a little bit funky. Just like Old Town Scottsdale’s famed Mexican restaurant Barrio Queen. Opened in 2011 to critical ac- claim, Barrio Queen has been wowing customers with its unique take on Mexican cuisine. In fact, it’s the restaurant’s creative yet approachable menu that prompted Esquire maga- zine to name it one of the Best New Restaurants in America in 2012. “We like to think of Barrio Queen’s cuisine as upscale Mexican with soul,” says Steve Rosenfield, co-owner of Barrio Queen Culinary Concepts. Favorites among regulars and first timers include carnitas en chile verde, an appetizer of orange-rind-and Coca-Cola-marinated pork topped with green chile sauce; the mouthwa- tering cochinita pibil, slow-roasted pork topped with pickled sour orange onions and pico de gallo; and chiles en nogada, chicken breast in a roasted poblano pepper. And a must for all diners is the Barrio Guacamole, the restaurant’s signature guacamole made tableside. It’s all washed down with one of Barrio Queen’s many tequilas—always neat or in a refreshing margarita or paloma. “Our tequila program is the largest in the state, and we house more than
400 tequilas on a daily basis,” says Rosenfield. “We launched the Barrio Queen Tequila Passport in June as a way to celebrate the tremendous growth of the spirit in recent years. Our program allows patrons to learn about various tequilas in a way that encourages education about what they are drinking. And we’ll continue to celebrate our extensive tequila program with the addition of Tequila Camp, an upcoming regular series of educational sessions with tastings of our most interesting selections.” Of course, what would a great Mexican restaurant be without the bright, colorful artistry that is so popular south of the border? Accord- ing to Rosenfield, the décor at Barrio Queen is a huge part of the complete dining experience. “From Dia de los Muertos-style furnishings to original artwork by revered local artist Lalo Cota, Barrio Queen has become a true destination for authentic Mexican cuisine and culture,” he says. Like cumbia, the musical backbone of Mexico that has transformed itself into a style to which many cultures can relate and appreciate, Barrio Queen remains faithful to its culinary heritage with a friendly, fun and wel- coming attitude. REBECCA RHODES
From the bright and artistic decor, to the extensive tequila program, Barrio Queen wows diners with its unique take on Mexican dining.
BARRIO QUEEN 7114 E. Stetson Drive, Scottsdale. 480-656-4197, barrioqueen.com
LIVE & LOCAL 30
Barrio Queen has become a true destination for authentic Mexican cuisine and culture.
LIVE & LOCAL
h e a d l i n e r s
At Paul Martin's, seasonable,
organic and local ingredients help make every dish a meal to remember.
IT MAY be one of Phoenix’s newer restaurants, but Paul Martin’s Ameri- can Grill is an instant classic. Located in the redeveloped Borgata shopping center in Scottsdale, Paul Martin’s was founded in California by renowned restaurateur Paul Fleming, the man behind P.F. Chang’s China Bistro and Fleming’s Steakhouse. With seven locations throughout the Golden State, the restaurant marks the first location in Arizona. Paul Martin’s is a tasteful mélange of vintage and contemporary. Begin- ning with the midcentury-style sign that greets you outside and continuing inside with the sleek, masculine décor that recalls the old-school glamour of the Rat Pack era, guests can practically envision Frank Sinatra and Dean Mar- tin toasting the success of their latest concert with one of the restaurant’s old-fashioned cocktails. “Our atmosphere is warm and in- viting, but also a little bit darker,” says operating partner Timm Timbrook. “Our staff wears vests and ties. We have subtle music playing in the back- ground, everything from Frank Sinatra to John Mayer. I think our clientele really relates to that Sinatra vibe.” While Sinatra may have been crooning about love, the same could be said about a great meal. And at Paul Martin’s, the kitchen staff’s focus on seasonable, sustainable organic and local ingredients help make every dish a meal to remember. Much of the ingredients used in the Scottsdale location are sourced from local farms and vendors.
“The use of fresh, sustainable ingredients is extremely important to us,” says Timbrook. “We try to be as local as possible. We want to use the best ingredients possible, and if we can get that locally, we definitely do.” The restaurant’s most popular dishes include the free-range “brick” chicken with an herb jus and mashed potatoes; braised short ribs with a housemade horseradish cream that features a little spike of lemon; and the grilled salmon with Meyer lemon vinaigrette. For something a little more casual, the Bistro Burger, made from house-ground, natural Angus beef, is a guest favorite. And whether
it’s sauces, dressings, stocks, aiolis, or even such tempt- ing desserts as the signa- ture banana cream pie, it’s all handcrafted in the “scratch” kitchen. The focus on freshness also extends to the bar, which showcases farm- to-table cocktails made with fresh-squeezed juices,
Guests can practically envision Frank Sinatra and Dean Martin toasting with a round of old-fashioned cocktails.
house-infused vodkas, house-made syrups, and seasonal fruits. A favorite is the Bistro Cosmo. Just one taste would be enough to make Dean Martin exclaim, “That’s amore!” REBECCA RHODES
PAUL MARTIN’S AMERICAN GRILL
6186 N. Scottsdale Road, Scottsdale. 480-991-9342, paulmartinsamerican grill.com
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a l l- a c c e s s p a s s & hear
Committed to shaping and
sou inspiring our kids' futures
OR 60 YEARS, the Boys & Girls Clubs of Greater Scottsdale (BGCGS) has provid- ed children of all ages and backgrounds a safe place to land—and an opportunity to give them a jumpstart at becoming productive, responsible individuals. Today, the organization serves 17,800 children in greater Scottsdale and in Native American com- munities. Operating in nine branches and multiple outreach sites in the northeast Valley, the organiza- tion’s fundamental focus is to fill a void during the non-school hours when children leave school and before they go home. “The Boys & Girls Clubs of Greater Scottsdale of- fers gap insurance, so to speak, for parents between the hours of 3 and 7 p.m.,” says Diane Roberts, senior vice president of development and marketing. “The idea is that when schools are out, the Clubs are in. Kids are assured positive role models and quality afterschool programs so they are safe during the gap of time parents are at work and they are out of school.” The few hours of afterschool engage- ment by the BGCGS are critical, and
Live & Local aligns with the Club’s growth and new shift in brand direction, but it also represents a response to changing needs within the organization and community interests. “Live & Local is a relevant platform to not only raise awareness and funds, but gives the Club the opportunity to introduce itself to a younger demographic who is possibly unfamiliar with the organization,” says Roberts. “As the com- munity changes, the organization needs to change. Live & Local gives us the opportunity to attract people who naturally would not know about us with great food and music.” An emerging partnership with the American Res- taurant Association (ARA) also creates a tremendous platform for BGCGS to raise its community profile and increase funding across a diverse de- mographic with Live & Local. “ARA is the expert in dining and
BOYS & GIRLS CLUBS OF GREATER SCOTTSDALE Nine Scottsdale branches 480-860-5520 bgcs.org
we’re the expert in kids,” says Roberts. “It sets us apart from other food events and gives us the uniqueness to raise us to another level.” BGCGS relies on a number of chan- nels to raise operating funds including grants and direct annual support, and a trendy event such as Live & Local is instru-
translate to a significant impact on chil- dren in the communities it serves. In ad- dition to keeping kids safe, the organiza- tion is invested in shaping and inspiring their future. For that reason, the Club’s 100-plus youth development programs are designed to encourage kids towards
doing well as they move into adulthood. Through the programs, children learn how to be academically successful, appreciate and participate in fine arts, improve their character building skills, participate in athletics, are encouraged to lead healthy lifestyles and have fun. BGCGS’ ability to foster lifelong skills is possible because of signature fundraising initiatives it hosts such as Live & Local, an annual event that celebrates the best of food, music and spirits in Arizona that directly benefits and represents the “heart and soul” of BGCGS.
mental in the organization’s ability to continue to offer the high-level programs that it’s known for. “Funds from the event are equally distributed among BGGCS’ facilities and needs,” says Roberts. “Our job is to raise funds so we are able to provide quality programs across our organization.” The effects from those who support Live & Local are far-reaching with crucial socio-economic impli- cations that matter now—and in the long run. In addition to offering a safe haven and life-enhancing skills that lead to adult success, funding enables BGCGS to provide 65,000 free meals served to
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youth who need it the most. Support also accounts for a 50 percent decrease in the amount of juvenile arrests due to programming that was put in place at a juvenile detention center on Native American land. In addition, 300 youths benefit from free dental and vision care through the organization’s mobile outreach services. Plus, 98 percent of parents report a positive impact on their child as a result of the BGCGS. The bottom-line: The economic impact generated in the community for every $1 donated to BGCGS equals $19.33. SALLY J. CLASEN
Scan this page to watch a video on kids
inspired to dream big!
At the BGCGS, children learn character building skills, participate in sports, and are encouraged to lead healthy lifestyles.
During Arizona Restaurant Week, diners experience the commitment and restaurateurs have for elevating Arizona's culinary status. expert chefs, entrepreneurs
a l l- a c c e s s p a s s
eek . e er .
Celebrating the most 'edible time of the year'
the popularity of new menu items and introduce new customers to their food and concepts. “It’s a commodity for the industry,” he adds. “It’s a guaranteed process that helps restaurants get the word out about the value and great offerings they can provide to patrons.” The fervor and momentum that builds around ARW is intoxicating, but it’s also a fiscal shot in the arm for business. Arizona’s thriving culinary environment is on track to earn more than $11 billion in sales this year, says Chucri, outpacing any other state in this category. In addition, the majority of restaurants involved in Arizona Restaurant Week report a 20 percent increase in sales over the course of the celebration. The attraction and interest in din- ing and culinary experiences in Ari- zona stimulates job creation as well. In 2014, the Arizona food industry will employ more than 265,000 people and in the next 10 years, it’s projected the state will become No. 1 in job growth in this segment, he adds. This year, ARW has been extended by one day with the event commenc- ing on Friday in hopes of attracting more patrons and helping restaurants increase traffic. And social media is playing a key role for the fall edition of the tasting tour as food enthusiasts are able to craft their dining journey experience through the state with interactive promotions and contests. SALLY J. CLASEN
HE MERE mention of Arizona Restaurant Week (ARW) is the official dinner bell that signals foodies it’s
elevated Arizona’s culinary status. As the palatable event approaches each season, food lovers anxiously wait to learn the list of the participat- ing restaurants—and then create a gastronomic wish list of dining unlike no other in the country. During ARW, restaurants offer a specialty prix-fixe dinner for $33 or $44 per person in the Valley, excluding beverages, tax and gratuities, though several restaurants have signed on for the fall event to of- fer wine, beer and/or cocktails as part of their prix fixe menus. “The options represent a broad range of tastes and choices,” says Chucri. ARW is a chance for foodies—and novice food lovers who wouldn’t nor- mally be able to afford to dine at event restaurants—to sample exquisite cuisine prepared by esteemed chefs in some of the best restaurants in the state. “It’s a celebration of birthdays, anniversaries, graduations and Girls Night Out all rolled into one,” says Chucri of the affordable food extrava- ganza that spares no expense, combin- ing top-shelf cuisine with extraordi- nary service. For restaurants, ARW is an oppor- tunity to showcase their venues and offerings, and at the same time gauge
time to make a reservation for another delectable culinary celebration. Since 2008, the Arizona Restaurant Associa- tion (ARA) has played host to the highly anticipated biannual event, considered “the most edible time of the year.” Held in the spring and fall, ARW showcases a range of award-winning chefs and notable restaurants that offer special menus and pricing as part of the adventurous 10-day food feast. This year’s fall event, which runs from Sept 19 to 28, will include nearly 200 participating restaurants in cen- tral and southern Arizona that once again puts the spotlight on Arizona as a top culinary destination. Yet, that wasn’t always the case. The evolution of dining in Arizona has come a long way, according to Steve Chucri, presi- dent and CEO of ARA. “When I was a kid growing up in Mesa, there were two kinds of food options: Mexican and a different kind of Mexican,” he says. “Today, the in- dustry is multi-faceted and dynamic.” Chucri credits ARW with helping to draw attention to and cultivate the exceptional and diverse food culture that now exists in Arizona. “Great food is no longer just an idea here. It’s a living, breathing thing,” he says, pointing to the quality of expert chefs, mixologists, entre- preneurs and restaurateurs who have
Scan this page fora list of participating Arizona Res- taurant Week restaurants.
ARIZONA RESTAURANT ASSOCIATION 602-307-9134 azrestaurant.org