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Love to Travel? Love Wine and International Cuisine?
Fine Wine & Design and Green Living Magazine are proud to present:

“Taste the Good Life”, an exciting discovery series hosted monthly by the Valley’s Top Celebrity Chefs, Wine Enthusiasts and Local Interior Designers.

Sip Savor and Sample the world’s most exciting menus paired with exquisite wine’s and learn How to Update Your Home with the Colors and Textures of Your Favorite Vacation Destinations. We ‘ll even have the opportunity for you to receive a 7 Night Mexican Riviera Vacation valued at over $2000.00 FREE!

Where: 7400 E Tierra Buena Ln #105 Scottsdale, AZ 85260
When: Thursday, December 12th
5:30PM Wine, Dine & Designer Sampling and Networking
7:00PM Open House Facility Tour

Live Music by: Laura Fial and Friends

WINE by: OrderWinesDirect
DINE by: Mijana’s Lebanese Cuisine
DESIGN by: The talented team at DirectBuy
 

What you should know:

• 90 Points

• Only 295 cases produced

• Rhone Blend of Mourvedre, Grenache, Syrah, Petite Sirah

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

Why you should try this wine:
This stuff is just the nectar of the vine. It has a huge nose of red and black fruits with licorice, spice and flowers. The texture is beautifully lush and smooth, letting the flavors of vanilla-soaked berries penetrate the taster’s senses. The wine hails from warm sites within Napa Valley with mostly shale sub-soils, and it shows in the wine’s powerful and intense finish. Aged for 10 months in 30% new French Oak barrels. 295 cases produced.

About the Winery:
We began Relic in 2001 with just a few barrels of Pinot Noir and have since continued to mine history for the old secrets in the making of Rhone varietals, Bordeaux varietals, Pinot Noir and Chardonnay. When we apply these traditional methods to our California climate, we find the resulting wines to be modern and vibrant, yet adamantly more complex and satisfying. Our goal is to make world-class wines that have all of the complexity, aromatics, nuance and concentration that one would expect from some of the best sites in Napa Valley and the Sonoma Coast.

Tasting Notes:
Good deep red.Raspberry, minerals and a hint of black olive on the nose. Saline, juicy and tightly wound, with good floral lift to the bright flavors of crushed black fruits, spices and wild herbs. Finishes spicy and lively, with hints of leather, olive and meat. – Stephen Tanzer – 90 points

Visit the winemaker’s site: relicwines.com 

OR Order Direct from orderwinedirect.com

Fine Wine & Design salutes The Queen Creek Olive Mill as part of Small Business Saturday.

Between Black Friday and Cyber Monday is a day dedicated to
supporting small businesses nationwide. Last year, over one hundred
million people* came together to Shop Small® in their communities
on Small Business Saturday®.

https://www.americanexpress.com/us/small-business/Shop-Small/

Chef Daniel Lagarde | Lagarde Culinary Solutions lagardeculinarysolutions.com

As seen on Episode 11 “Desert Rose.”
-Macadamia Nut Warm Chocolate Center Cake

Serves 4

4 oz butter, unsalted
3.5 oz Ghirardelli chocolate, bittersweet
3.5 oz powdered sugar
3 ea yolks
1 ea eggs
2 oz cake flour
4 oz chopped macadamia nuts
4 oz Crème Anglaise*
4 ea 2-oz Häagen-Dazs Coconut-Pineapple Ice Cream
12 ea Raspberry
4 oz Caramel Sauce
4 ea Sprig of mint

Method:

1. In a small sauce pan, melt butter slowly.
2. In a double boiler, melt chocolate.
3. Add to melted chocolate and butter in a mixer.
4. Add sifted powder sugar. Mix on speed #1 until combined. 5. In a medium mixing bowl, combine yolks and whole eggs and warm up over a double boiler.
6. Add to chocolate. Add sifted cake flour to mix.
7. Whisk on speed #1 for 2 minutes and then speed #3 for 2 minutes. 8. Spray 4 ea-2 oz aluminum tins with non-stick spray and coat tins with 1/2 oz of
chopped macadamia nuts, fill with the chocolate batter. 9. Add ½ oz of chopped macadamia nuts on top
10. Bake at 350 degree for approximately 15-20 minutes. Let cool for 5 minutes. Pop out of the tins when still warm.
11. Ladle the vanilla sauce onto the middle of the plate; place the warm cake on top. Garnish with raspberry and mint sprig. Place the coconut pineapple ice cream on top of the cake and drizzle the caramel sauce. Serve immediately

* Crème Anglaise
2 ea egg yolk
1.5 oz sugar
5.5 oz milk
¼ tsp vanilla

1. Combine the egg yolks and sugar in a stainless steel bowl. Whisk until well incorporated.
2. Scald the milk in boiling water bath or over direct heat.
3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.
4. Set the bowl over simmering water. Heat it slowly, stirring constantly until it thickens enough to coat
the back of a spoon.
5. Immediately remove the bowl from the heat and set it a pan of cool water, stir the vanilla. Stir the
sauce occasionally as it cools.

Visit  lagardeculinarysolutions.com for more.

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

Chef Roberto Madrid formally with deseo at The Westin Kierland Resort & Spa

deseo’s Nuevo Latino Cuisine

Showcasing imaginative Latin-influenced cuisine, deseo’s menu features a distinctive and skillfully blended combination of flavors to create dishes that are bold and intriguing. Located across from The Kierland Mining Company on the lobby level. Patio dining available. Click here for reservations.

At the heart of deseo lies “The Rail” which holds the 12 best seats in the house. Guests are invited to sit at The Rail and overlook the open kitchen while chefs prepare intricate ceviche dishes and delectable desserts. Guests can take home a few cooking tips on Nuevo Latino Cuisine or even sample a bite of what’s cooking.

To make a reservation for The Rail, mention “seating at The Rail” in special instructions through online reservations, or request the seating preference when making a phone reservation at 480-624-1202.

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

Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa

Ingredients:

2 oz Tuna, diced
2 oz Salmon, diced
2 oz Hamachi, diced
5 Pickled Jalapenos
2 oz Rainbow Sauce (See Below Recipe)
a Lime, Juiced
Oil-Mustard
1 pinch of Sesame Seed
Micro cilantro for garnish

Procedure:

1. Combine the salmon, and hamachi and toss with fresh lime juice (2Tbs.) and marinade for 1 minute

2. Add 2 oz of the rainbow sauce.

3. Separately combine the tuna with mustard oil and season with salt and pepper

4. Layer the hamachi on the bottom of the plate then top with Salmon, and finally top with tuna, garnish with jalapenos, sesame seeds sesame seeds.

Rainbow Sauce
1 oz Soy Sauce-White
A Lime, juiced
Lemon Oil
Oil-Mustard
1 pinch Chive, Minced
Red Onion, Brunoise
1 pinch of Cilantro, Minced
1 oz Red Bell pepper, Brunoise
2 oz Fresh orange juice

Combine all ingredients

Pairs Well With:

Pinot Gris

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

As seen on FW&D Episode:
WINE-DINE-DESIGN

Where there is room to make change, there is ONEHOPE.

In a short period of time, ONEHOPE Wine has become one of the most recognizable cause brands in the United States. This charitable company has grown rapidly over the past three years, spreading its positive influence.

ONEHOPE has become the socially conscious wine of choice at several hundred premier events including the Grammy’s, The American Red Cross Gala, the BAFTA’s, Sundance Film Festival and VH1 Save the Music and has raised over $750,000 for a wide range of charitable organizations.

Since its inception in 2007, ONEHOPE Wine has expanded into a variety of markets across the country and continues its positive growth. This unique label is offered in hundreds of reputable hotels, restaurants, bars and retail stores in select markets across the nation and can be purchased online at www.ONEHOPEWine.com.

ONEHOPE  seeks to turn ‘giving back’ into a lifestyle of hope and change.

ONEHOPE Wine donates 50% of its profits to partner charities benefiting a variety of causes.

Since June 2007, the company has sold over 40,000 cases.

Source: http://onehopewine.com

Rediscover…Your Ahhh

Eighth Annual Summer Spaaah Series Returns with a Message of Rediscovery

As three-digit temperatures descend upon the Valley of the Sun, relaxation destinations are gearing up to soothe overheated minds and bodies. Now in its eighth consecutive year, the award-winning Summer Spaaah Series events return to cool the masses with eight spectacular events and a message of rediscovery.

This year, each event will incorporate ways for guests to rediscover the life-changing spa destinations in their own backyards and the inner peace that comes from giving themselves the gift of spa as well as the mission of the benefiting charity, Fresh Start Women’s Foundation. The 2013 events will feature a series of health and wellness talks along with the relaxed, VIP atmosphere that has put the Series on the map as summer must-do.

“Each summer opens the door for us to educate our guests on the many benefits that come from the spa experience,” says Lisa Kasanicky, founder of Arizona Spa Girls and producer of the annual events. “All the participating spas offer a unique opportunity to rediscover something about yourself. The idea of rediscovery came from the participation of the Phoenician Resort this year, where the idea of Arizona Spa Girls was born more than a decade ago.”

This season features a special kick-off celebration at Fresh Start Women’s Foundation in Phoenix on May 3 from 3 to 6:30 p.m. The open house style event is free to the public and media by RSVP. The evening will feature refreshments, tours and raffle prizes. The 2012 Spaaah Series alone raised more than $11,000, and throughout the years has raised $75,000 for Fresh Start. To RSVP, visit: http://fresh-start-summer-spa.eventbrite.com/

Summer Spaaah Series 2013 dates and destinations include:

• May 17: Alvadora Spa at Royal Palms Resort, Phoenix
• May 31: Centre for Well-Being at The Phoenician, Scottsdale
• June 14: Spa Avania at Hyatt Regency Scottsdale Gainey Ranch
• June 28: Dolce Salon & Spa Arrowhead, Peoria
• July 12: Agave, The Arizona Spa at The Westin Kierland Resort, Scottsdale
• July 26: Joya Spa at Montelucia Resort, Paradise Valley
• August 9: The Spa at Talking Stick Resort, Scottsdale
• September 6: Dolce Salon & Spa on Lincoln, Scottsdale

Tickets to the Summer Spaaah Series events start at $75 and include a VIP reception with cocktails, food, a collectible tote bag filled with products for mind and body, a charity raffle, mini spa services, demos and more. Guests will also receive a “Spaaah” certificate valid toward one luxury spa treatment as well as full access to the

spa amenities within 30 days of the event. Events are 6 to 9 p.m. and open to ticketed guests only.

Events are produced by Arizona Spa Girls and sponsored by Drybar (official blow dry bar of the 2013 Series), Smirnoff Sorbet Light vodkas, Bolla Wines, HINT Water, NewBeauty Magazine, So Scottsdale! Magazine, LATHER, Zulu Caffe, Good Vibes Photography, U & Improved, Designer Shades (official spray tanner of the 2013 Series) and CRAVE Phoenix. For details, visit www.summerspaseries.com.

About the Summer Spaaah Series

Founded in 2006, the events unite relaxation seekers with top spas of the Valley in the spirit of charity and celebration. The series has been honored by the Phoenix New Times as the “Best Way to Get Pampered for a Good Cause” and numerous times by the International Festivals and Events Association-endorsed APS AzTEC Awards, including 2007 Event of the Year for events under 20K participants. The event has raised more than $75,000 for Fresh Start Women’s Foundation, a Phoenix-based organization that empowers women to transform their lives through engagement and education. The annual series is produced by Arizona Spa Girls, the premier guide to Arizona relaxation and beauty destinations. Details at www.summerspaseries.com.

About Arizona Spa Girls

Arizona Spa Girls is a chatty, informative guide to Arizona spas, salons, beauty and wellness. Launched in October 2002, the website and its team of spa advocates have since become the voice for a new generation of spa-goers. Committed to making the spa experience more accessible, the site offers exclusive spa and salon deals, beauty product reviews, do-it-yourself home spa treatments, timely articles that span the beauty and health worlds, and practical tips on making the most of your spa experience. Useful, entertaining and laced with sense of frivolity, AZSpaGirls.com is your little pink book to looking and feeling your best. More at www.azspagirls.com.

About Fresh Start Women’s Foundation

Fresh Start Women’s Foundation is dedicated to empowering women through the services of the Jewell McFarland Lewis-Fresh Start Women’s Resource Center in Phoenix, Arizona. Funds raised from this event support Fresh Start’s Self Esteem services as well as other empowerment initiatives at Fresh Start. More at www.phoenix.wehelpwomen.com.

Contacts

Charlotte Shaff, The Media Push

PR/Media

charlotte@themediapush.com

602.418.8534

Lisa Kasanicky

Founder/Event Producer

lisa@azspagirls.com

480.559.8772

The Relay for Life of Paradise Valley is Cooking for a Cure

Scottsdale-May 9, 2013- Awaken your taste buds for a good cause on May 10th at the Relay for Life of Paradise Valley “Taste of Paradise” hosted by Phoenix Country Day School. The “Taste of Paradise” sets the Relay for Life of Paradise Valley apart from the rest by featuring unique and tasteful cuisine from around the Valley. The “Taste of Paradise”, which has become a signature Paradise Valley event, will feature leading chefs and popular cuisine from a number of restaurants and resorts in Paradise Valley, Scottsdale, and Phoenix.

BLT, at Camelback Inn, returns with their famous popovers, Remington’s will lure you in with the aroma of their grilled Kobe beef sliders, and anything Chef Jeremy from Lon’s at the Hermosa Inn serves is both delicious and beautiful. Chef Vincent from Vincent’s on Camelback is always a hit with his famous Paella, while Chef Don Molinich from enFuego at the Doubletree Resort makes the most outstanding flatbread with various toppings.

New to the scene is Michael Rusconi, who was the former chef of Lon’s at the Hermosa Inn and now has his own restaurant, Rusconi’s American Kitchen on Tatum and Shea. Also debuting is renowned Food Network celebrity chef and Iron Chef America winner, Chef Beau McMillan from Elements at the Sanctuary on Camelback. To top off the night don’t forget to stop over and see a returning favorite Chef Michael from the Montelucia at the gelato cart for a perfect ending to any meal.

Other featured restaurants and donors include, California Pizza Kitchen, China Mist Tea, and Red Devil. Relay for Life will have food for all ages, the event will also include a special children’s area with hot dogs for the little ones who have not yet developed a gourmet pallet.

Remember, all of these restaurants are donating 100% of their food, time and labor to the Relay for Life because these are special people who care about the health and welfare of their community. They deserve our thanks and support. When making dinner plans, remember who cares not just about your business but about your health. Come out and meet these great people and taste their food, and thank them in person. Your table is waiting!

Chef Maya Nahra Behavioral Nutritionist

Coconut Flour Banana Bread

2 ripe bananas
1/2 cup coconut oil
3/4 cup honey
6 eggs, whisked
3/4 tsp. unrefined sea salt
3/4 cup coconut flour, sifted
1 tsp. vanilla extract
1 tsp. cinnamon

Pre-heat oven to 325 degrees F.

In a large bowl, sift the coconut flour. Add salt and cinnamon.

In a pan over the stove, add coconut oil and honey, then mash in bananas. Add vanilla. Remove from heat and add to the coconut flour bowl.

Lastly, add the whisked eggs to the mixture. Stir thoroughly.

Grease two small or one large loaf pans with coconut oil or non-GMO canola oil. Add batter and bake for 50 minutes.

Remove, cool a bit and enjoy with butter, lemon curd, fresh fruit, or cream cheese!

Roasted Red Beet Hummus

2 small or 1 medium-sized roasted red beets
2 cloves garlic, minced
2 Tbsp. tahini (sesame seed butter)
juice and zest of one lemon
1 Tbsp.ground cumin
1/2 teaspoon unrefined sea salt, plus extra if desired
1 can chickpeas (garbanzo beans)
1/4 cup olive oil
filtered water, if thinner consistency is desired

Place all ingredients in a food processor or blender. Pulse until well blended. Add more spice as desired.

Add more olive oil or water as necessary for desired thickness.

Serve with warm pita bread and fresh vegetables.

Homemade Coconut Whipped Cream

2 cans full fat coconut milk
1/2-3/4 cup organic cane sugar
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cloves
1/8 tsp salt

Place the coconut milk in the fridge overnight, upside down. Open the can without shaking it.

Carefully pour off the top milk layer. You should be left with the fat on the bottom only.

Spoon the fat into a mixing bowl. Turn on low and add sugar, vanilla, cinnamon, cloves, and salt.

Turn mixer on high and whip until a whipped cream texture is reached, about 3-5 minutes.

Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon!

Farm Fresh Mini Frittatas

4 large eggs
1 cup milk or fresh cream
1/2 teaspoon unrefined sea salt
Assorted mix-ins (We used goat cheese, finely chopped spinach and sauteed diced sweet potatoes.)

Preheat oven to 350F. Grease about 10 molds of mini muffin pan.

Whisk together the eggs, milk/cream, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.

Add about 1 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.

“The life you want with your food, your body, and yourself does not require a fight. Your struggle ends now.” -Maya

Maya is the leading behavioral nutrition expert helping the yo-yo dieter with the all-or-nothing mindset break free from the addicitive cycle, shifting the diet mindset. She is a registered dietitian, holistic nutritionist, and founder of My Intentful Life, a company whose mission is to help no less than 1 million women move out of the life of ‘pizza & cake’ or ‘carrots & celery’ and into their middle road to LIVE their authentic, true beauty and their extraordinary life.

Chef Maya Nahra
Behavioral Nutritionist

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