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What are we?
Quite simply we are storytellers, producers, designers and media strategists.

What do we do?
We craft your message, create your media and get your marketing moving by creating compelling content that produces results.

Visit our website at VOLUMEDIA.com and please join us on Facebook and Instagram to follow our production adventures!

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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Yield 1 ½ Quarts or 12- ½ cup servings.

Ingredients:
10 ears Roasted corn
1 Red Bell Pepper ¼ inch dice
1 Green Bell Pepper ¼ inch dice
1 Medium Red Onion ¼ inch dice
1 Roasted Poblano Chile ¼ inch dice
1 Bunch Scallion cut ¼ inch

Dressing
¼ cup Lime Juice
¾ cup corn oil
2 cloves of garlic
1 Tablespoon Chile Powder
1-2 Teaspoons of Cayenne Pepper
2-3 Tablespoons of Sugar

Directions:
1. Soak the cornhusk and all in cold water for half an hour, don’t peel or shuck the corn.
2. Fire up the grill to a medium setting (about 350 degrees). Lightly oil the Pablano Chile with oil and gently roast on the grill while it is pre heating. Remove the chile when it is blistered all over but not burned.
3. Place the soaked corn on the grill carefully (love the corn), cover the grill and let the corn roast slowly turning occasionally as the husk browns, approximately 30-45 minutes. If the husk starts to burn lower the heat and spray with water to cool it down.
4. Let the corn cool, shuck it and carefully cut the corn from the cob.
5. Mix in the rest of the ingredients for the salad.

Dressing
1. Mix all of the ingredients for the dressing in a blender the toss with the salad. Season with salt and pepper.
2. EAT IT ALL UP!
CHEF’S NOTES
• The amount of spice that you use is up to you, if you like it stronger just add more.
• The Pablano Chile can be substituted with Jalapeno (hotter) or Anaheim Chile (milder)
• All Dressings taste better the next day, so if you can make the dressing in advance.

Pairs Well With:

Sauvignon Blanc

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

What you should know about this wine:

• Perfectly food friendly
• A must have for the cellar
• Perfect for entertaining at home

Was featured at our December 12th Event: click for more info

Why you should try this wine:
Pairs well with Smoked salmon, pork belly with sweet potato, grilled octopus and perfect with tapas.

About the Winery:
Established in 1999, Franc Rocca and family converted a former cow paddock into a state-of-the-art winery, to be known as Rocland Estate. The easy going nature inherited from the Rocca family’s European background, together with an experienced winemaking team, combines to produce food friendly, approachable wines from Rocland’s vineyards and surrounding contracted vineyards. Rocland Estate produces a number of wine ranges including Rocland Estate, Chocolate Box, Duck Duck Goose, Ass Kisser and most recently Petite Rocland. One of the smaller wine producers in the Barossa Valley, Rocland Estate prides itself on producing good quality, uniquely labelled wines. In the James Halliday 2012 Wine Companion, Rocland Estate was the only South Australian winery to be awarded a Top 10 placing in ‘The best of the best’ Dark Horse Wineries of 2012. Rocland Estate believes great wine is made from the vines, sun, rain and rich earth. The love from our vineyards to the team in the winery, we are a group of easy-going individuals, who work hard and enjoy making a great drop. Our belief is that good wine is made with passion, heart and soul. Enjoy!

Tasting Notes:
Stylish and sophisticated describes the creamy textured palate. A combination of nougat, cashew nut and lemon cheesecake, finishing beautifully balanced.

Visit the winemaker’s Facebook page: Rocland Estate

Purchase online from: orderwinedirect.com

Window Coverings for a “Fresh” Look

To cover or not to cover? True, a window can be decoration on its own. Or, it can be covered in a heavy fabric or be the simple chic of a lightweight sheer. When creating your sense of style through the world of window coverings there are several things to consider: Privacy, Light Control, Insulation and Personal Style.

There is a definite trend from new home sales to remodels and with that comes a big increase in decorative fabrics. Also we are seeing a concern in energy efficiency. I recently was told by my blind guy (aka Brad Beeler of Blind Source) that what’s selling more now are the blackout or room darkening shades. They have become so popular because they are an inexpensive way to blackout a movie room or bedroom and offer cost savings through their energy efficiency. While deciding upon the right treatment for your windows can be an overwhelming process, choosing quality brand name products through knowledgeable people can make your shopping experience creative and pleasant. Here are a few frequently asked questions/concerns that may have surfaced for you in your journey of window design along with helpful thoughts and suggestions.

I am not a big fan of vertical blinds. What should I do with my sliding glass patio doors? Splitting shades into the number of panels of glass you have is one suggestion. That enables you to raise one panel at a time.

What should I use for my French doors? A product that can be attached at the bottom portion of the door is recommended as well as a treatment that stays close to the door itself. A good suggestion is designer roller shades because they lie flat against the door and pass by the handle easily. Silhouette window shading is also recommended because it retracts all the way into its own headrail allowing openness or privacy.

I have an arch window above my doorway. I don’t know what to do with it. You have several options for these unusually shaped windows. Wood shutters can add elegance and completeness to this area or you can opt for an easy view arch shade that stacks at the bottom and can be raised for an unobstructed view. Another exciting suggestion used purely for decorative purposes is to insert a custom Tableaux motif. They have the look of wrought iron at a fraction of the cost and can be customized to fit any shape or size. Tableaux’s also make beautiful wall decorations for those hard to decorate wall spaces!

I have narrow windows on either side of my front door and would like a window covering that maintains my view but also provides privacy (especially at night). There are several options. Honeycomb shades, horizontal wood or aluminum blinds or shutters. But also consider silhouette window shadings which are fabric vanes suspended between sheer fabric casings allowing you to tilt them to control privacy and views.

I have toddlers. What lifting systems are available that will keep the cords out of their reach? Ultraglide- A single retractable cord that remains at the same length whether raised or lowered. Another recommendation is Literise- a touch system allowing you to raise or lower with a single touch.

What’s the difference between “custom” shutters and “customized” shutters? Custom shutters are built to exact specifications of your windows where customized are off the shelf, cut to fit your windows.

Window treatments can be one of the most dramatic differences you make in a room. Choosing the right type involves thinking through your needs such as light control, energy efficiency, decoration, privacy and the complete feel of your home. If you are tired of having your windows look like everyone else’s or simply are ready for a change, it’s time to take that extra step. Window treatments are a great way to add flair and excitement to your home décor. So, go ahead, let the sun shine in…or NOT. Whichever way you choose, I am certain you will bring luxury and personality to your home.

Fall is a beautiful time of the year with endless colors from the changing leaves and harvest decorations adorning neighborhood doorsteps. Bring the fall colors to your home with a number of simple décor additions and changes for the season.

Drapes, wallpaper: Add elegant bronze hues to your home with new drapes and wallpaper to create a calming atmosphere that will match the crisp outdoor look. Combine the bronze hues with a burst of orange, copper and wine colors to echo the color of fall leaves.

Furniture: Create a bold fall look with rich brown furniture and pumpkin-orange upholstery. You can also do this with a light brown bookcase and fireplace.

Accessories: Dress up your room by adding fall foliage, acorns and mini pumpkins to bookshelves, mantles and coffee tables.
Use cornhusks to accent candle holders.
Put cinnamon sticks in mason jars and place them around the house for a splash of color and refreshing fall smell.
Add fall flowers like alstromeria and sunflowers to spruce up your mantle and add shade of yellow and pink to your home.

Whether you’re hosting a family party or you enjoy dressing up your home for the season, these décor additions will bring the beautiful fall colors and feel to your home. Learn how DirectBuy can help you achieve this look while earning life-altering savings by finding your local DirectBuy club or calling 1-800-320-3462.

Produced in association with Volumedia.

Produced in association with Volumedia.

Learn to Cook and Eat Authentic Lebanese Every Saturday with Chef Vivianne Saady!

If you love to cook and have been looking for a healthy way to infuse new flavors into your cooking, or if you have always wanted to learn how to cook your favorite Lebanese dishes… then you have found the right place!

Mijana proudly hosts Chef Vivianne Saady, born in Nazareth, raised in Lebanon. Vivianne
lived in the Far East for 20 years mastering the art of authentic Lebanese cooking. Vivianne takes great pride in sharing the style known to the world as “Lebanese Hospitality”.

Join Chef Vivianne Saady on a culinary journey as you learn how to create new Lebanese dishes each week, eat delicious food, meet new friends and have fun!

Cooking Course $40.00 per person
Enjoy 3 Appetizers, 1 Entree and a Glass of Lebanese Ksara Wine
Instruction and Take Home Recipes

Featuring a 90% Gluten Free Menu and Fresh Vegetarian Dishes

We are now open for Lunch!
Lunch Hours: Monday thru Friday 11:30 Am till 2:30 Pm
Dinner Hours: Sunday thru Thursday 5 pm till 10 pm
Dinner Hours: Friday and Saturday 5 pm till 1 am

Located at: 1290 N. Scottsdale Rd. #107, Tempe AZ. 85281

For more information visit mijanaonline.com and click on “Events”

Produced in association with Volumedia.

Beau MacMillan Elements | Executive Chef

Sesame Crusted Albacore
Yield: 2 servings

Ingredients:
2 each Ahi Tuna fish filets (6 oz each)
1 Tbsp Sesame Seeds
2 Tbsp Basil Pesto (recipe follows)
1 each Avocado, diced
1 each Mango, diced
1 bunch Basil, chiffonade
2 Tbsp Soy Sesame Vinaigrette (recipe follows)
2 Tbsp Chinese Mustard (recipe follows)
1 cup Crab Fried Rice (recipe follows)
1 Tbsp Olive Oil
To Taste Salt & Pepper

Directions:
1. Season fish with olive oil, salt and pepper and sesame seeds. Grill until fish is medium rare.

2. Toss avocado, mango and basil in a mixing bowl.

3. Top tuna with about a tablespoon of basil pesto and dust with sesame seeds. Serve over crab fried rice and garnish with avocado and mango relish.

Basil Pesto
Yields 2 cups

Ingredients:
2 bunches Basil
1 1/2 cups Pine nuts
3/4 cups Freshly grated parmesan
1 tsp. Salt
1 large Garlic clove
1/2 cup Extra virgin olive oil

Directions:
1. In a food processor combine the arugula, pine nuts, parmesan, salt, and garlic. Pulse until pine nuts are chopped fine.

2. With the motor running, add the oil in a slow stream and blend the pesto until smooth.

Crab Fried Rice

Ingredients:
2 cups Uncooked Basmati Rice
2 cups Water
¼ cup Chicken Stock
1Tbsp Soy Sauce
1 Tbsp Mirin
1 Tbsp Brown Sugar
1 each Carrots, diced
1/2 cup Snap Peas
2 each Eggs
¼ cup Crab Meat
3-4 Tbsp Canola Oil (or peanut oil)
1/4 tsp Salt

Directions:
1. Cook rice and allow to cool completely.

2. Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add carrots and peas and sauté for about a minute. Remove from heat.

3. Add oil to the wok and turn to high heat. Add your cold rice to the wok and stir to coat every grain.

4. Add chicken stock, soy sauce, mirin and brown sugar. Continue frying, stirring constantly until there is no liquid left then add egg, carrot, snow peas and crab meat. Stir.

Soy Sesame Vinaigrette
Yield: approx. 1 cup

Ingredients:
1 Tbsp. Vegetable oil
1/2 Tbsp. Sesame oil
1/2 Tbsp. Ginger, chopped fine
1/2 Tbsp. Garlic, chopped fine
1 Tbsp. Green onion, chopped fine
pinch Red chili flakes
1/4 cup Rice wine vinegar
1/4 cup Murin
1/4 cup Soy sauce
1/4 cup Brown sugar
1/2 tsp. Cornstarch (dissolved in 1/4 cup water)

Directions:
Heat the vegetable oil in a medium saucepan. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 15-20 seconds).

Add remaining ingredients, bring to a boil; lower heat and simmer a couple of minutes until thickened.

Strain and cool.

Chinese Mustard Sauce

Yield: approx. 1/3 cup

Ingredients:
1/4 cups Sugar
2 Tbsp. Colemans mustard powder
1 each Egg yolk
1/4 cup Red wine vinegar

Directions:
1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water; do not over heat.

2. Combine the egg yolk and vinegar in a small stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth.

3. Cook the mustard sauce over the double broiler, whisking occasionally until the mixture thickens. Remove from heat and cool.

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Produced in association with Volumedia.

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Serves 4

Ingredients:
2 Pork Tenderloins with all of the silver skin carefully removed
½ cup brown sugar
2 teaspoons kosher salt
2 tablespoons New Mexico Chili Powder

4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
½ cup small diced Spanish onion
2 tablespoons butter
¼ cup white wine
¼ cup brown sugar
¼ cup pecans toasted and coarsely crushed

Directions:
1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour.
2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
4. Stir the apples gently, try not to mash them and continue to brown.
5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM!

Pairs Well With:

Pinot Noir

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.