By Rachel Sloat

Nestled on the North side of Camelback Mountain with breathtaking panaramic views of paradise valley and beyond rests the Sanctuary Spa. The setting is a fusion of modern architecture and Asian inspired zen elements. I knew I had found my way to this boutique hotel’s secluded spa when I spotted some very tall bamboo accentuating a shaded courtyard. I was warmly greeted and taken back to the fully equipped locker room. I changed into a plush robe and headed for the eucalyptus steam room to warm up my muscles and flush out some toxins. After my steam I took a refreshing shower and tried their signature Asian neroli bath products which smelled divine. It was now time to head over to the treatment waiting area which opens into the Zen Meditation Garden centerpiece with a tranquil reflection pond and lush foliage. I sat in a comfortable chair and gazed out at the water, centering myself, and enjoyed the quiet simplicity of my surroundings.

I was taken back through the garden to an inviting indoor/outdoor treatment room by Ginny, my massage therapist. I received the 90-minute Wild Lime blossom massage. The Mascioni linens were so smooth that I instantly began to melt. The treatment began with a thorough, vigorous scalp and neck massage using a warm oil infused with wild lime, sandalwood, and ginger. I was then given a full body massage with an aromatic Japanese Yuzu Citrus oil. Mmmm. By the end of the massage I felt pleasantly relaxed and rejuvenated. I drifted back into the waiting area and had myself a cup of “purify” tea, perfect.

The Sanctuary spa has a wide range of treatment options to choose from. You will find a variety of authentic Asian bodywork treatments to experience. Try a Thai inspired poultice massage ‘luk pra kope’, acupuncture, or even watsu, a profoundly relaxing aquatic therapy based on the healing elements of zen shiatsu. In addition to their full spa menu, Sanctuary has a state-of the-art fitness center, movement studio, lap pool, and a full service salon and boutique.

Sanctuary Spa
5700 E Mcdonald Drive
Paradise Valley, AZ 85253
(480) 948-2100
www.sancturaryaz.com

By Phil Freedom

A stand alone building on McDowell road, overlooking Scottsdale’s largest greenbelt and park, sits Avalon Scottsdale a unique coastal cuisine. An oasis of salt water specialties, this modern space celebrates its link to the sea with a perpetual water fountain in front. I glanced at its perimeter admiring the structure as the water seemed to gently cover the surface of the rocks. It had the feeling of a contemporary spa; soothing, open, and comfortable. Upon entering, Morgan, the friendly and attractive hostess checked our reservations and offered us a booth. Martin, the manager also greeted us, as well as some of the other patrons.

The place is Spacious, spotless, and gorgeous. Pearly white beaded curtains divide up the room without sacrificing continuity. The music mixed genres easy enough to listen to, yet not too tame to bother. Our waiter John brought waters with the dinner and drink menus. Bubbly?!! Something about champagne with dinner makes me want to start giggling like a kid up late on caffeine. I opted for the Veuve Du Vernay Brut, or the “Rose” which had a light fruity sweetness and my lady chose the Quail Ridge Cabernet Sauvignon, a nice balanced red from Napa Valley. I’m kind of a pushover when it comes to sharing food so I reluctantly agreed to try the Grilled Shrimp Bruschetta. I am glad I did, because unlike many places, this bruschetta was lightly crisped rather than crunchy, and layered with roasted corn and topped with plump juicy shrimp. The spices and smells worked together harmoniously enhancing the inherent flavors of the balsamic, garlic, shrimp. Between the appetizers and the main course, John brought out a small, soft, warm loaf of wheat bread and butter.
For the entree I ordered the Halibut with the carrot ginger puree and fingerling potatoes. Say that to yourself once, carrot ginger puree. It just sounds brilliant. The halibut itself was so soft and tender that it crumbled with the greatest of ease and there was enough puree so that I could share. Again, here the dominate flavors were carefully manipulated to pull out the seasoning subtly, yet comprehensively. My date had the Butter Poached Maine Lobster with ricotta gnocchi, tomato confit, and saffron lobster ‘Demi.’ She seldom eats anything but Salmon, so I was shocked she took on the lobster. I demanded a taste (after she offered, of coarse) letting the butter absorb into my tongue before gently chewing the thoroughly and consistently saturated meat.
Delighted with our experience we both grinned ear to ear over desserts. She ordered both the Hazelnut Creme de Brulee and the Chocolate Seduction. I took on the Avalon Brownie Sundae which was composed of strawberry gelatto, a chocolate brownie, and toffee popcorn with sprinkles. It looked more like an amusement park ride or an art sculpture. While toffee and popcorn may sound out of place, they definitely tasted right. Sweet caramel toffee and popcorn surrounding a spongy brownie topped with strawberry and cream…MMMM…who would have thought of something this splendid? The Executive Chef Travis Watson, thats who.
Inviting atmosphere, friendly staff, and fantastic food, Avalon Scottsdale is a great experience. Wednesday nights wine bottles are half price – so drink something nice.

Avalon Restaurant
7707 E Mcdowell Rd
Scottsdale, AZ 85257-3743
(480) 656-0010
www.avalon-scottsdale.com

Photos by Mitzi Garrison

The Japanese Friendship Garden – Ro Ho En is a tranquil garden located in downtown Phoenix. This garden offers self-guided tours for walk-ins or scheduled tours. Those in the scheduled tours can participate in a tea ceremony. The garden is closed during the summer months due to the heat and they are scheduled to reopen September 2009.

Visit http://www.japanesefriendshipgarden.org/index.html

By K.L. Riley

Asia De Cuba is a great representation of an “east meets west” contemporary style of dining and it offers a great alternative to the usual Scottsdale “fare”. Hidden within the Mondrian hotel in Scottsdale Arizona, Asia De Cuba at first glance is extremely minimal. Everything is white; the walls, the furniture, the chandeliers, even the servers where white uniforms. This place has a distinct Miami feel, but it’s comfortable and not overstated. I have always been skeptical of fusion style restaurants because of bad experiences in the past but I decided to put all those things behind me and eat with an open mind. I was absolutely amazed by the spices, aromas, and textures of each dish I sampled that evening.

We started our meal with the Thai beef salad. The sliced beef is stacked on a small vertical tower of mixed greens. This particular dish is all about the spice and the sweet sauce. With each bite the beef blends with the greens and the first sensation is a mild sweetness, almost candy like. Then the heat of the dressing absorbs into the glands of the tongue and spice explodes forward leaving the sweetness as an afterthought. I thought this dish was extremely well concocted and savory. The carpaccio style beef was slightly salt cured which enhanced the sauces as well as the meat. The Tuna Pika appetizer is one of the best tuna dishes I have ever experienced. The 8 ounces of tuna was seared perfectly and dusted lightly with crushed almonds. The base of this layered dish was a fresh cucumber salad with some coconut. Drizzled overtop this masterpiece of an appetizer was a soy lime vinaigrette. Each bite was refreshing and reinvigorated the palette so that the mouth craved more and more. I was consumed by this dishes’ simplicity and effectiveness.

The first entrée sampled was the Miso Cured Alaskan Butterfish. It would be cliché to say that the butterfish was buttery but it really was. The very first bite was flakey and buttery, and those flavors remained constant throughout the dish. This was one of those dishes that get’s consumed until the plate is empty. The miso was a little understated but it worked well with the black beans, and edamame salad. The second entrée was the whole roasted rack of lamb. I was impressed with the presentation and the butcher left a little more fat on the rack than one might normally expect. I thought this gave the meat more flavor and I was very appreciative of this subtlety. Sesame oil was one of the first flavors on the tongue but it was soon followed by that unmistakable flavor of lamb, and this lamb was prepared to a perfect medium rare. This dish is accompanied by a mango BBQ sauce and chili sweet potato. Along with great entrée and appetizer selections there is also a side dish menu which I found to be quite delectable. The options on this menu range from coconut rice and shanghai noodles, to Cuban black beans and steamed vegetables. From this menu we sampled the Lobster mashed potatoes and the panko crusted crispy plantains. The diced lobster and savory butter sauce was almost too good. It was so savory and delicious that I would return to Asia De Cuba with the purpose of only consuming this side dish. The plantains were perfectly cured and naturally sweet.
Asia de Cuba ranks high on my list of must visit restaurants in Scottsdale for many reasons; The ambience is cozy and relaxing, the wine list is eclectic, and the food is superior ( to name a few ). The flavors are familiar, the drink list is superb and the service is first class. Also, there is a live Cuban band that plays on the weekends. One of the unique qualities of Asia De Cuba is that you create your experience. If you just want to enjoy some mojitos on the patio and listen to great music, or have a full meal with wine this establishment will cater to your needs. In my opinion the only missing in this Miami style restaurant is the beach.

Asia De Cuba
7353 E Indian School Rd
Scottsdale, AZ 85251-3942
(480) 308-1131

By K.L. Riley

I had an opportunity to sit with Sean Tevik, Sommelier from Spaghetti Western Productions last week and I want to share some of our conversation. Spaghetti Western Productions is an umbrella company that boasts 3 eclectic restaurants ( Cowboy Ciao, Sea Saw, Digestif ) and a wine bar ( Kazimierz) in Scottsdale Arizona. Each of these establishments are independent but they all share a massive 3,300 bottle wine cellar that Sean Tevik oversees. A task as big as this one, would seem arduous for most but Sean somehow easily rises to the challenges of running a wine cellar of this magnitude rather effortlessly. I had a lot of questions for him and I hope they help us gain insight into the mind of a wine guru.

Q. What was it that brought you to your passion for wine?
A. Mostly, an obsession with beverages and alcoholic beverages more specifically. I first became interested in making my own beer, or trying to make my own beer because you had to be 21 to buy beer. Then I got into spirits. When I was 18 I had a pretty expensive car bar in the back of my trunk and we used to drink a lot of homemade spirits. Getting into wine was a natural evolution because it was a confusing world that we didn’t know much about. Wine at first when I was younger was something I knew nothing about and there is no one way to make it so there are a lot of possibilities. There are so many different styles of wine making from region to region, country to country and it’s a never ending rabbit hole. When I was 20 I attended college in Spain and I started collecting wine and one day I drank a bottle of Justin Isosceles and that was the bottle that blew me away. The Spanish people have an entirely different perspective on drinking , it’s not as taboo, so living in that kind of environment really helped cultivate my approach to alcohol. Spanish wine is so different than American wine and I was drinking older vintages, and wine is a part of life there.

Q. What is your favorite wine at the moment ?
A. Right now I would say my favorite wine is the 2006 Garnascha from the Villa Creek Cellars Denner Vineyards. It’s a single vineyard Grenache from Paso Robles California and what makes this wine so special is the root stock. It has great spice and well balanced fruit at a great price point. Unfortunately my cellar is the only cellar in Arizona that sells this wine so you will have to come to one of our establishments to enjoy it. Just a beautiful wine.

Q. Any tips for us on how to start a wine cellar or maintaining our current wine cellars?
A. Well the tendency is to drink all the wine in your home so the first step is don’t drink all your wine right away. A good way to avoid this problem is buying an entire case of wine instead of just a bottle. This was you can drink some now and drink some later. Also, allow room in your budget to buy wine. Instead of spending money on eating out 5 days a week only go out 4 days a week and use that extra money for wine. Temperature is also extremely important for keeping wine long term. If you don’t have a wine refrigerator the basement or the bottom of a closet should do the trick.

Q. I know that you are in the process of making your own wine and I was wondering if you could tell me about what you’ve been up to?
A. I am teaming up with Chrytal Clifton from Palmina Winery and we are doing one varietal this year. We want to focus on Italian varietals. I love the Rose grape and I think that it underappreciated in this country. I love rose from southern France and Northern Italy and I think they have specific components that give them great complexity. We are driven to make a perfect rose . Our rose will give you great acidity, earth , tannins, with a floral nose. This wine will jump out of the glass! All the things we love about rose will be encompassed in this wine. The name is still changing so when we rename the wine I will make sure to let the you know so you can buy a case for your cellar.

Q. What area of the world is really exciting for wine right now?
A. For me it’s Arizona. Arizona wines are starting to be taken a more seriously throughout the last couple of years. There are wineries in the south that are become recognized world wide and now there are more wineries in the north around Sedona that are making great wine. It is especially important for residents of the state of Arizona to take an interest in our local wineries. Go visit them and support them and you will be rewarded with some incredible wines to enjoy now and cellar for some years to enjoy later. Arizona has a hot climate so one would think that growing grapes here would be too difficult but I assure you they are incredible. Now, with the economy in shambles, we have an opportunity to cultivate our local wineries and plant a seed of interest to help them .besides, driving 2 hours to Sedona is a lot more cost efficient than taking the journey to Napa.

My conversation with Sean gave me great insight into the mind of a sommelier and it reinforces some of my beliefs, but more importantly it was a learning experience. Wine is such a complex world with confusing terms , pretentious people, and so many varietals and wineries to choose from. Sommeliers like Sean give me great relief in knowing that Wine is only a quest for knowledge for the humble and the appreciative. And it really tastes good!

By Ashley Miller                                                                 

On the southeast corner of a phoenix neighborhood tucked away amongst the houses is the Tuck Shop. This quaint house has a secret. It is already a beloved neighborhood hotspot to sip on a Hendricks gin and house made tonic water while enjoying a warm and comforting plate of Times mac and cheese (which in my opinion is the best in town).
As I walked into the restaurant I was struck with the sudden sense that I was home. Beginning with a warm greeting from the General Manager John, I felt like he was welcoming my dinner companion Jesse and I into his home for a dinner party. The wide open space is comfortable and inviting set up in a style reminiscent of a cozy lived in house. Now the most important question of the night arose; where will we sit so that we get the most out of this experience!?!? We look to the north seating area which is arranged like a reading room, a large comfortable couch and cushy seats under a huge glass window allowing guests to dine under the stars while avoiding the “chill” of the Arizona winter. The dining room is a cluster of small tables around one large dining table which entices the guest to sit with strangers and become friends. Jesse and I have decided to sit at the bar because when you’re at a dinner party everyone always ends up in the kitchen with the host. What better way to get to know your host than to join them while they entertain. The open kitchen is just to the south of the bar so we can watch the action while we chit chat with the guests around us. The art on the walls is warm, unique and mute. They are esthetically pleasing while not being too loud or distracting from the relaxing comfortable feeling of the space.

The bartender drops off our glasses of cucumber water while we discuss the cannot miss items. The Roasted baby beets with spiced mustard cream or the Panini bites? I must start with the creamy roasted garlic with grilled baguette. I figured I should take advantage of tasty although “scary breath food” while on a platonic date. The garlic spreads on the crisp baguette which has a touch of smoke from the grill and pairs delightfully with the 07 Domaine Coteau Pinot Noir from Oregon which has blackberries, earth and mushroom on the palate. The Panko-walnut crusted fontina also catches my eye, Paprika dusted and served with a duo of dipping sauces. The smoked tomato sauce is smoky creamy and light, while the pear sauce is thick and spiced with cinnamon and spices that remind one of the holidays.

John swings by to see how everything is turning out and we launch into a conversation about food wine and the character of the Valley. He wants to make sure we are getting a diverse sampling of the menu. Everything on it looks as good as it tastes but the fear of having to be rolled out on a dolly puts me into conflict overdrive. John insists we have the Schreiners chorizo stuffed Medjool dates with melted gruyere. I absolutely love sweet and savory, but greasy chorizo I typically only want at 3 am after drinking wine with friends for 10 hours. However, John reassures me this locally smoked chorizo is to die for and indeed it is. The light spice and smoke from the chorizo taunts the sweet date in my mouth while the creamy gruyere holds them together. At this point I must have something crisp and acidic so I don’t feel so guilty about all the rich, creamy decadent pleasures I have enjoyed up to this point. The Mixed green salad with fried goat cheese, pickled shallots, grapes and salametti should do the trick. To end our dinner John brings out a full pear standing up right which has been baked in a pastry and then stuffed with hazelnut cheesecake. Yum!

The night was complete and I was all warm and stuffed inside my ever expanding belly. For many I will be praised for spreading the word about this amazing new hidden house of delectableness. Yet I must apologize to the friends and family of the Tuck Shop who have known about the secret from the beginning. I have no doubt, very soon, there will not be a seat available in the house.

Tuck Shop
2245 N 12th St
Phoenix, AZ 85006
      (602) 354-2980      
http://tuckinphx.com

By K.L. Riley

In a time where corporate chain restaurants have become a standard in Scottsdale it is refreshing to get the“mom and pop” dining experience anywhere you can. Tesoro Italian Restaurant in North Scottsdale is small scale upscale Italian dining at its best. This cozy hideaway is family owned and operated from the servers to the chefs and it is apparent to me that they treat every entrée, specialty cocktail, and appetizer as they treat each other; with love and compassion.
The atmosphere in Tesoro is extremely vibrant and slightly noisy. For me a noisy restaurant means that that all the patrons are having fun so that is by no means a non compliment. Candles light every table and the semi open kitchen allows for a nice partial view of the diligent chefs. Among the eclectic Italian appetizer items I tasted escargot in a homemade ravioli and grilled sea scallops in a pesto sauce. I always wonder why Italian restaurants don’t make their own pasta and I was very impressed with Tesoros’ pasta; It was Al dente and it really complimented the texture of the escargot. The scallops were very delicate and full flavored with a nice homemade pesto. For entrees we tasted the gnocchi in a tomato cream sauce with sage, chicken masala with mushrooms, and the special for the evening grilled tilapia in a caper butter sauce. The gnocchi wasn’t as al dente as I thought it would be but it was a well executed dish and the sage really brought a naturals sweetness to the tomato cream sauce. The chicken marsala was very standard. The chicken was well grilled but the mushrooms stole the dish. They were so savory. I usually don’t order tilapia but I really wanted to experience their special for the evening. The fish was grilled and flaky and the capers didn’t overpower the fish like I thought It would.
The meal as a whole was very enjoyable and the wine list has a good price range. I would definitely recommend ordering an Italian wine here. If you are on a date or with friends and in the area Tesoro is a great place to start your evening if you are looking for family owned, cozy, Italian dining.

Tesoro Ristorante Italiano
11219 E Via Linda
Scottsdale, AZ 85259
(480) 767-1990
http://tesoroscottsdale.com