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  1. 1. • don} miss The Fab and the Furia 'En his isn't your garden-variety Italian eatery: is FURIO the contemporary answer to the lovable, but sometimes unfashionable, mom-and-pop joints that freckle the Valley. Fwio is divided ipto thre€l sumptuous spots. The bar is prime for an after=work drink; the lounge just screams quot;girls' night outquot;; and a slathering of sweet balsamic vinegar. (The citrus-infused and the dil1ing room is suitable for a cozy, candlelit dinner. The Mternoon Delight cocktail nicely complements this tangy same contemporary vein, though, runs through all the areas, as appetizer.) For a veggie-driven entree, the lasagna, filled with they are each decked out in white-and-black furniture and plump mushrooms and spinach and crowned with salad of crab modern light fIxtures-and the oversize, make-a-statement front and asparagus, is tops. Last, a decadent dip into the chocolate door and mirrored bathroom are certainly hard to miss. fondue-via an abundance of fresh berries, marshmallows and Starters like beef tenderloin bruschetta are a welcome brownies (which are pretty darn delicious solo)-should defI- change to the typical tomato-y sort, with each tender piece of nitely be on your eating agenda. 480.945.6600, -Melissa Larsen beef nestled on top of crostini, grilled asparagus, taleggio cheese barsI breweries 56 EAST BAR & KITCHEN With an extensive wine list, 98 SOUTH WINE BAR & KITCHEN 98 South's upscale wine bar and restaurant offers a hip wine-and- specialty martinis and delectable dishes, this restaurant dine experience in Downtown Chandler. A classic treat & vines stands poised to become a Valley favorite. 7131 W Ray for a romantic night out, it has live music and dark Rd., Ste. 45, Chandler, 480.705.5602. decor to create a trendy atmosphere that perfectly FINE'S CELLAR Brought to you by Michael Fine, complements the eclectic American cuisine. 985. San ARMITAGE WINE LOUNGE & CAFE Tucked inside founder of Sportman's Fine Wines and Spirits, the Marcos Place, Chandler, 480.814.9800. DC Ranch's Market Street in North Scottsdale, Armitage Cellar dishes out eats (the menu includes house-made POSTINO WINE CAFE Combining sharp design and has great grub, an Old World atmosphere and a full bar duck confit bratwurst, leg of duck and roasted butternut offering martinis and mixed drinks. Market Street in DC sophisticated yet simple fare inside a pretension-free squash gnocchi, among others) and wine that is more Ranch, 20751 N. Pima Rd., Scottsdale, 480.502.1641. atmosphere, Postino has become a Valley vino landmark. us. 7051 E. Fifth Ave., Scottsdale, than just fine with AZ88 After-work and nighttime crowds descend on this You can't go wrong with any of the bruschettas, espe- 480.994.3463. chic American cafe and bar. Located at the Scottsdale cially the prosci~tto, mascarpone and fig. GORDON BIERSCH BREWING COMPANY Contempo- Civic Center, AZ88 offers a big-city feel with outstanding 3939 E. Campbell Ave., Phoenix, 602.8523939. rary dishes made from regional ingredients and accented martinis, generous portions and fabulous people-watching. SPORTSMAN'S FINE WINES & SPIRITS This wine by Pacific flavors are designed to complement the lagers 7353 Scottsdale Mall, Scottsdale, 480.994.5576. shop/wine bar serves a selection of gourmet grazers like 6915 N. BAR NORTH Wine, cocktails and small plates rule here. 420 S. Mill Ave., Tempe, 480.736.0033; manchego cheese and serrano ham quesadillas. 3205 E. the roost at the Kierland Commons addition. 15024 N. 18545 N. Allied 95th Ave., Glendale, 623.877.4300; 6685 W Camelback Rd., Phoenix, 602.955.7730; Scottsdale Rd., Ste. 140, Scottsdale, 480.948.2055. 10802 N. Way, Scottsdale, 480342.9860. Beardsley Ave., Glendale, 623.572.9463; CHEUVRONT RESTAURANT AND WINE BAR Touted JADE BAR Join the rich and famous at the swanky Scottsdale Rd., Scottsdale, 480.948.0520. as one of the best wine bars in town, this restaurant and TAPINO KITCHEN & WINE BAR See and be seen at Jade Bar in an ultrachic resort setting. Sanctuary on wine bar in a Phoenix historic district offers a sophisticated, this hip Scottsdale wine bar. Nibble on a variety of tasty 5700 E. McDonald Camelback Mountain, Dc, Paradise yet comfortable urban wine-and-dine experience. 1326 tapas and let Tapino do the choosing for you with a Valley, 480.607.2301. N. Central Ave., Phoenix, 602307.0022. 7000 E. Shea Blvd., Ste. 1010, Scottsdale, wine flight. KAZIMIERZ WORLD WINE BAR The owner of Cowboy D'VINE BISTRO & WINE BAR This welcoming wine 480.991.6887. Ciao houses this faux wine cellar on the same block, with bar in The Village at Las Sendas in Mesa has a strict TASTINGS WINE BAR & BISTRO Steak, chicken, lamb a worldly selection of more than 3,200 bottles. The appe- no-snobbery policy when it comes to grapey goodness; and seafood grace the menu at this Avondale eatery. tizer and dessert menus provide for heightened enjoyment. you are to enjoy vino in a relaxed setting, all the while If you're not an expert when it comes to vino, Tasting, 7137 E. Stetson Dc, Scottsdale, 480.9463004. noshing on a yummy bill of bruschetta, pizzas, paninis, makes it easy by listing wine picks alongsi~e each burgers, seafood and steaks. Stop by on Tuesday THE BISTRO AT KOKOPELLI WINERY Downtown entree. 1809 N. Dysart Rd., Ste. 106, Avondale, evenings for a weekly wine tasting. 2837 N Power Chandler's Kokopelli Winery not only produces some 623.536.6608. Rd. Ste.I01, Mesa, 480.654.4177. of Arizona's finest vi no; but the bistro now serves up TRADER VIC'S With the reopening of this legendary EPICUREAN WINE With more than 4,500 bottles of classic dishes like paninis and bruschetta in a laid-back Golden Age of Hollywood haunt, the Hotel Valley Ho domestic and imported vinas decorating the shelves of 35 W Boston St., Chandler, 480.792.6927. atmosphere. spices up its retro restaurant repertory with some this bar/wine store, oenophiles will have their work cut LISA G. CAFE WINE BAR Our picks at this stylish Polynesian panache. Not only can you test out tropi- out for them. This one-stop imbibing shop dishes up a Phoenix outpost: Lisa's bowl of balls, featuring pork, cal cuisine and tipples in a tiki-riffic setting, you can also scrumptious bites menu, group wine tastings and wine beef and veal, and the delectable trio of miniature sip mai tais at the bar that invented them. Hotel Valley accessories for your gourmet gifting needs. 7101 E. Ho, 6850 E. Main St., Scottsdale, 480.421.7799. sandwiches. 2337 N. 7th St., Phoenix, 602.253.9201. Thunderbird Rd., Ste. lOlA, Scottsdale, 480.998.7800. 118
  2. 2. From left: Rosemary-and-fennel-spiked lamb at Furio; garlic-marinated olives at Sol y Sombra; tempura shrimp-stuffed Godzilla roll at Stingray. Facing page: Rich creme brCih!eat Vincent's MEXICO ITALY WithSom;;'a, Mexico as our southern neighbor, dependable and Simple-ingredients and bold flavors characterize much Italian fare, authentic Mexican cuisine is a staple here in the Valley of the Sun. and local options balance these time-honored fundamentals with At Los Sombreros, specialties from all over Mexico appear modern trimmings. on the well-researched menu. Such dishes as mole poblano and Contemporary Italian specialties by chef Jagger Griffin are lamb adobo are doled out to a very appreciative crowd in this complemented by chic interior design at Furio. Perpetually sexy bustling casita ( 2534 N. Scottsdale Rd., patrons duck in for lasagna updated with Dungeness crab or 480.994.1799). lamb with caramelized fennel ( 7210 E. 2nd St, Longstanding local favorite Carolina's prepares its chorizo, 480.945.6600). machaca and tortillas on-site in humble south Phoenix. Hunker At sociable Grazie Pizzeria Winebar, many toppings for down at a Formica table for a red chile-beef burro, or take a dozen the artisanal pizzas are imported, but a couple key ingredients of the famed flour disks to go ( 1202 E. - namely the mozzarella and pizza dough - are made in-house Mohave St, 602.252.1503; 2126 E. Cactus Rd., 602.275.8231). ( St, Scottsdale, 480.663.9797; Verrado, 21051 W. Main St, Buckeye, 623.853.1717; Canyon SPAIN Village, 18835 N. Thompson Peak Pkwy., 480.538.8466). The Spanish dining custom of tapas, wherein small plates INDIA accompany assorted sips, has been put into practice here in the desert Southwest Exoticspices and layers of taste sensations are at the core of Be they hot or cold, the petite dishes at north Scottsdale's Indian cooking, but local incarnations won't set palates on fire Sol y Sombra are always served in high style. Chef Aaron May (unless by request). draws from Catalonian influences for such nibbles as tuna en estillio Jewel of the Crown serves traditional Indian cuisine in a Costa Brava and calamari con pimenton ( gilded setting. Crisp samosas, mellow tandoori, and fiery vindaloo DC Ranch, Pima Rd. & Thompson Peak Pkwy., 480.443.5399). represent tastes from both northern and southern India (www. At Lola, a relaxed vibe and strong Andalusian flavors keep 7373 E. Scottsdale Mall, 480949.8000). the communal tables full and the little restaurant hopping. This The healthful aspects of Indian fare are in focus at casual husband-and-wife-owned nook near downtown Phoenix changes Bombay Spice Grill & Wine. The kitchen goes light on the heat, its brief menu frequently, but always keeps it simple with olive- portions are controllable, and only three prices apply to the wine oil-bathed vegetables, garlicky seafood and grilled meats (800 E. list: glass, flight and bottle, regardless of vintner (www.bombay- Camelback Rd., 602.265.4519) 7000 N. 16th St, 602.371.0111; 10810 N. Tatum Blvd., 602.795.0020). FRANCE JAPAN The French are known the world over for their careful ----- consideration of the culinary arts, and Valley representatives Japanese cuisine often places an emphasis on subtlety and do their mother country proud. novelty - wasabi hidden between rice and fish in sushi, for For more than 20 years, Vincent's on Camelback's instance - but some Valley spots boldly deviate from the norm. Vincent Guerithault has mingled classic French techniques with Sea Saw offers a very contemporary spin on Japanese flavors Southwestern ingredients to create decadent and unique plates. from a James Beard Award-winner, whose quot;tapanesequot; menu fuses One might begin a meal with duck confit tamales, move on to the small-plates trend with dramatic Japanese techniques and beef tenderloin with a red wine glaze, and finish with creme flavors. Standout items include soft shell shrimp with curried green brOlee ( 3930 E. Camelback Rd., papaya, and coconut lamb with red pepper coulis (www.seasaw. 602224.0225). net 7133 E. Stetson Dr, 480.481.9463). The duo behind Scratch Pastries carved out a little slice of Stingray keeps its dishes familiar, with such straightforward Paris ina downtown Scottsdale shopping center. Flaky and rich items as chicken teriyaki, but still plays with flavors and pastries - chocolate croissants, raspberry tarts - are the concepts. The Hotty Hamachi plate introduces the spicy jalapeno highlights at this bright and cheerful cafe, but savory goods to delicate yellowtail sashimi, and the Godzilla roll emulates the s~ouldn't be missed, especially since French Brie, smoked duck Japanese movie-monster's size and color via vertical plating and breast and foie gras are available as sandwich stuffings (www. green soy paper ( 4302 N. Scottsdale Rd., 7620 E. Indian School Rd, 480.947.0057). 480.941.4460). WHERE PHOENIX+SCOmOAlE SEPTEMBER 2008 17
  3. 3. :I ;'IlJf :quot;IIII] :llror,nm;''{!!lII!L ~'I[j ~----- ..,.-.m'l! .mWKt·.,.-a' ~ - ~ ~ _ ...... 1tNli :iiLtrtr;aft;UI. 'mmr.1 :l!T( a fam Iy got old of Jagger, )Tf ~lIIIIo.lquot;_11i ~: ..-y'quot;,ii' !1:I! !I!1!f.Q - CIoF.r:I quot;'iquot;'quot; :e:.IIy;nnlquot;ii . • [,nClliI :e: :'.,Illf:il(I;r-A' bably the most savory, :e:r :.; ... ' )TaT..,.'
  4. 4. P'ISlA INGREDIENTS flour. Press firmly all the way around the lip of the ravioli with a fork (this will 1'1l1>. lobster knuckle and claw meat make sure the raviQli is sealed), Bring chgpped roughly 4-6 quarts of water to a boil. Add salt to 15, lb. dry ricotta ,(Cheese taste, if desired. Add stuffed raviolis to 4 I'arge shaHots, ·diced boiling water. Stir gently. When raviolis 1 tsp. red chili flakes are tender (about 4 minutes), remove 2 Tbsp. green onions or chives, diced from heat, drain well, and serve. Salt and pepper to taste 1 oz, black squid ink SAUCE INGREDIENTS PREPARATION 1 large red bell pepper 1 large yellow bell pepper For pasta dough: Use your favorite 112 cup heavy cream recip!i!:;fQr pasta dough, and add 1 oz of Salt and pepper to taste black squid ink to make pasta dough black (squid ink is available at specialty PREPARATION food. shops). Combine all ingredients Make two sauces separately. Cut together in a large bowl and spClon peppers up and add each to 1/4 cup of one ta~e~oon in the middle of the cream, simmering for approximately dough. FlII a small ramekin with water, three minutes until tender. Strain to er in the water and moisten top remove peppers. Serve/decorate plate e dough circle. Fold circle in as desired, e all filling stays inside More: Furio, 7210 E. Second St., into a half-moon Scottsdale; 480.945.6600; p of flour in a all ravieli in 40 DESERTLIVING
  5. 5. • Z8 FRIDAY, APRIL 4, 2008 SHAKEN &. STiRRED 'Midw:eekindlllg~nee~ Manicure,. margarita .... quot; · a euticle:-clipping soak and shalile, SCOTTSDA{..E t11;~ ftJ-llcocktair;gIas$esaret~a§hn ,'rin1?ng hile D eJjough tQ eschew the nail jomt and w. .. haVIng your hit the town. . muds· done is WhiJ:e. i!10n.da,y.•. night martinis perna,ps:6ne of aild mmicilteS a;re.populat at:F;ur,io, ....... ern living'sg'l' Amsterdam and sevetalot1ier quot;-Irea . .... nprth. . V) dulgences.$~.§alty Se!ilorit~' in' ro As;th~ popu1aviW scottsdale has just;quot;paJjne:t;~dwith Q. mani- of no-frills $cott§dale'siiTeazze.s~ol:l tp.of(¢t '+- o pedi-pla~es'~aS maxgaritas' a,nd mankures on glatn,:, spiungup;the .. MEGAN W~dhesday nights starting n,ext C our of going~some- o FINNERTY WeeK.. '1 #' where' to be pam~ FoV~14' :Youget' a map.ic1-re:4hda,.. - :.:.quot; V) pered ,;With the ptomise of alcohol, signature margaI'ita, as we~las a· > dark lighting' and the abs~n.ce .of chance to catCh up.quot;ithth-e;gir!s,1>f a quot;'0 '!naIl- ,harsh chemical srneUsremains the . clear-polisht16vin% o tompellingquot;ir~asoI);t;o -seek out; the'quot; o the<~dea.ofllail dust .friends.~~.if best sMons, 01' to just go to a bar.on a Jl:ying ,arO~fi:d¥our margarita,s, or, 00 w~elmight. .. . your cl],ps, and salsa, is eliqµgh to -C While the ml:fuicures are niorebf ....... a buff--ap.dquot;'po;lish affair, iafh-erthan Se~ FINNERTY Pag~ 33 $ ;~ Q) >. ::s ,..0 V) ~ Q) Q) V) ~ .Q) Q) V) Q) E o I SALTY S~NORiJA The $artySeiiorita. ·innortnScottsdale h'as partnered with Scottsdalfs . Teazz.eSalo.mto,.offElquot;r argaritasana rn~U1'jquot;c on Wednesday nights. m ..ures quot;'> ..- -.,.~. ... ··cc Mmpt'Ures and tttargarit$' _ .,.,~ils: 14950 N.North.sigijt FINNERTY B:lvd., Scottsd:;¥e, 480-922-62.74, Continued froin 'Page 32 S'al'tys~norita,.co.riJ.. .. make you think of Montezuma's Re- Read M~g911'finTierty's column venge, know tharthe tn4Uicure sta~ tionsarea):tyays a d.istance from..the Tuesda.ys;:rhursdays arid Fridays. Fot more di§1l: on nightlife, c'rteck out foodan.d drinks. rtight! ,quot; .... <:, Justa thought:
  6. 6. SET THE SCENE-AND THE TABLE covered. The pair, co- founders of Beverly tiille that we're better than Hills, California-based The Cravery, built jazz supper clubs they've You might have a tasty concept, a great location and terrific food, the c;oncept for their restaurant around but it's the details that help you create an extraordinary dining ex- visited in New York City or a savory meat pie made with Ghaznavi's Los Angeles.quot; perience. That's the word from John Casale, founder and president. of Anthem Restaurants of America in Scottsdale, Arizona. He As part of the concept special dough recipe. The plan was a suc- cess: The restaurant's five locations ex- offers these stage-setting suggestions: creation process, you'll want to focus on a particular type pect revenue of $1.8 million in 2008. Ac- 1. MAKE SURE EVERYTHING RELATED TO THE RESTAURANT REFLECTS ITS OVERALL CONCEPT AND VIBE. Says Casale,quot;The architecture of the of cuisine,which can be any- cording to COO Kevin Kelly,the concept building, the design of the property, the menu, the drink names thing from ethnic to com- worked thanks to what he calls a massive quot;guerri:lla interceptquot; plan. quot;Basically, we and even the staff uniforms must support your concept.quot; fort food to upscale, fine dining. You should also forced people to try a sample piece when ~,HAVE AMAZING SERVICE, WHETHER YOU'RE SERVING TACOS OR FILET they walked by the restaurant;' says Kelly MIGNON. A rock-solid, ongoing employee training program can limit the menu to a single cuisine style, since a menu with a laugh. quot;Once people tried [the prod- help you achieve that. uct 1 and we got rave reviews from food ex- 3.FOCUS ON ATMOSPHERIC DETAILS, quot;Help customers absorb the culture that's too schizophrenic perts, we were on our way.quot; and feeling of the restaurant by paying attention to every detail- (like one that offers both even little things like how the napkins are folded, what music is pad thai and hot dogs) 2. Map Out a Sound Strategy. playing or what type of silverware you use,quot; Casale says. quot;That will leave customers con- As an aspiring restaurateur, you need a builds the experience and helps customers feel like they're on a fused. And while creative and innovative menu·op- comprehensive business plan to help you minivacation when they come through the door.quot; tions can definitely set you launch your business and keep you on apart from the competition, you shouldn't course as it unfolds. This plan should be individual restaurant locations across the go too far out on a limb. quot;You have to written and needs to outline your goals and nation. Despite a faltering economy and strategies, Other information you should an increase in wholesale food costs, the walk the line between the mainstream restaurant industry cooked up record-high and the obscure;' says John Casale, 39, include is details abollt the proposed con- cept, menu and pricing; an analysis of the founder and presidenr of Anthem Res- sales of $535 billion across all sectors in target market; marketing and/or adver- taurants of America in Scottsdale, Ari- 2007, according to the National Restaurant tIsing plans; staffing needs; and specific zona, whose four Salty Senorita restau- Association. That works out to just under details about financing plans. This will rants had revenue of $16 million last $1.5 billion spent every day by hungry give you a viable road map~and a profes- year. quot;If you're too mainstream, you'll be consumers-and there's every indication l, sional package to show the bank or in- competing with the national [<;;hains that the industry will continue to thrive. vestors when you're shopping for funding. without their resources. But if your con- The hottest food service sector right no~ Speaking of .funding, many aspiring res- cept is too obscure, people won't come is full service, which commands $182 bil- taurateurs fund their startups using their in. Db your homework to determine what lion of the industry's tab. But at $150 bil- personal savings or investments from will work.quot; lion, quick-service restaurants-which family me·mbers and friends. If you do Sometimes, though, an untried concept include curbside takeout, drive-thru and tap your loved ones for operating capi-. can reap big rewards, as Brian Khoddam, delivery services-aren't far behind. Here tal, be sure to structure the loan as a regu- 38, and master chef Hormoz Ghaznavi dis- are some a la carte ideas that can help you I serve up zesty sales. 1.Cook Up a Winning Concept. New restaurants pop up daily, but it's the unusual and the unique that get the at- tention and have the potential to become big moneymakers. That's what Frank Taylor, founder and president of Seldom Blues in Detroit, discovered when he and his two celebrity partners-flutist Alexander Zon- jic, 52, and former Detroit Lions defensive end Robert Porcher, 37-opened their res- tal!lrant in 2004. quot;When you're in a city like Detroit, where the economy is tough, you need to create a special dining experi- ence;' says Taylor, 42, who projects sales of $5 million for 2008. quot;We offer great food Sisters Mary (I.) and Maureen Harrigan know how to keep their restaurants running and live jazz in a location overlooking the strong-but they weren't afraid to search for help with some of the finer details. water and Canada. People tell us all the 100 • ENTREPRENEUR APRIL 2008
  7. 7. BUSINESS John Casale, founder of Anthem ~staurant Management, is widening his . operation by opening a Salty Senorita restaurant in Peoria: PHOTOS BY ANGELIQUE SOENARIE/THE ARIZONA REPUBLIC Entrepreneur expanding atery empire to W.Valley Alige1ique Soenarie :&y Among· THE A.RIZOSA REPLquot;BLIC the dishes served at the Salty Senorita is the Avocado Steak Salad, to, and I think it was ~quot;~e went into develop- ook three years.quot; :.=apecrs ajiunp in business Scottsdale, and 14950 N. K~- ne in Mesa (1860 S. _ ~---~ . :,--.:-.~~. Casaie, W:i:lOse company employs 400 ople, runs Sl1lt17 S..nn,,;quot;;' ;.........T, t. .
  8. 8. 26forty As one of two green-focused developments by developer Twelve28, this infill project will be located at 2640 N. 52nd Street in Phoenix. Comprised of 16 loft-style condominiums ranging from 1,300 to 1,685 square feet, each residence will feature low-flow plumbing fixtures that could save over 40 percent of water consumption, high insulation values (R-19 walls and R-30+ roof), Energy Star appliances, and xeriscaping. Each unit will come wired and plumbed quot;solar ready,quot; allowing buyers to select a 2kW Photovoltaic System as an option. Each of Twelve28's projects will participate in the US Green Building Council's LEED for Homes program. More: DESERTLIVING 46
  9. 9. FASHION CREAM OF THE CROP Sample a snuggly cable- knit sweater with a cropped version meant for layering. ON THE MODEL: Hand Knit by Dolly cropped hood ie, $98 at Anthropolo- gie, Mike & Chris fleece tank dress, $198 at revolve, Rachel Leigh branch necklace, $154 at Hub Clothing, three-leaf necklace, $24 at Urban Outfitters, and Michael by Michael Kors suede boots, $248.95 at·Nordstrom. VESTED INTEREST (Opposite page) Balance a masculine vest with feminine touches: a belted waist to show off curves, ball~t flats and a pretty scarf. ON THE MODELS: (Far left) drdigan, $59 at Urban Outfitters, Theory gray vest, $170, and cashmere scarf, $99, both ilt Nordstrom, Sass & Bide jeans, $304, and Sharon Segal tank, $67, both at Electric Ladyland, Brighton necklace, $59 at Signatures Invitations and Gifts, and Cynthia Vincent suede boots, $605 at Scarpe. (Left) Lux vest, $48,at Urban Outfitters, men's button-down shirt, $39.50, and ballet flats, $39.50, both a~Gap, elastic and patent belt, $22 at the Limited, corduroy skirt, $59.50 at J.Crew, and DKNY tights, $13.50 at Nordstrom. yes Style 57
  10. 10. In today's high-end lounge environments, art permeates almost every aspect, from the style of the crowd to drink presentation to decor. The ownership at Six Lounge, located in Scottsdale, Ariz., announced its intention to broaden the club's artistic license by becom- ing a gallery within a bar. Every four months for the next year and a half, Six will be the host of series of themed photography exhip~~' totaling six irlstallations in all. The two photographers selectetr'to exhibit were actually club investors, Rick Rusing and King Lawrence. Each man was required to craft his pieces around the theme of quot;wet,quot; but since the entire collection is based on duality, the next installation will be quot;dry.quot; quot;We ended up turning it into a competition where on~ photogra- pher presents his work, and then another presents his,quot; Fresident of Bottomline Hospitality and Co-Owner of Six, Randy Smith, says. quot;Finally, an independent panel chooses who warrants the premier wall space in the club,quot; Falt'etabloids and sensational service~havemade Tuesday nights the nig~t to gossip and gather at the ghostbar in LasVegas. 90ssip Tuesdays take the concept of a tabloid and turn~itjnto a patty: EveryTuesday night, the people of the local nightlife industry-are t~ treated like stars - literally. One lucky person who is affiliated with t~e club is featured on the cover of the ghostbar's fake tabloid. And quot;ust like a real tabloid, that person is usually the victim of misleading photos and false headlines. quot;The idea is to empower the locals and make them feel like rock stars,quot; ghostbar's VIP host Michael Bedrick says. quot;So, we put locals on the cover of our Gossip~ Tuesdays tabloid. It's funny and everyone. ~ laughs it off,quot; Just like celebrities, customers are given the star treatment. No one is turned away, and everybody feels like somebody on Tuesday nights at the ghostbar. quot;There's no doubt that Gossip Tuesdays have been an incredible success,quot; Bedrick says. ~ride ourselves on impeccable service and It's pald-<;>ff. he salesare phenomenal, and cus- T tomer's love-it~'
  11. 11. art sans· g:al!lery, THE VAL~~Y~SHQTrEal NIGHTCLUBS .... ARE UNEXPECTEDLY ART ADORNED BY CYNTHIA REED PHOTOGRAPHY BY KIflG LAWRENCE What's ,ayoung, edgy artist to do when the established Scottsdale galleries refuse to show anything other than cowboy hats and lizards? The smart ones take a' cue,'from the, original badasses of the art world, the Impressionists, and show tneit art elsewne're. neW, seiries,QJ§nows Cat an audience upwaTds of 3,000 a week for their Incidenfally, in Arizona, quot;elsewlierequot; generally turl)s out to be nightlife Six. Owner Randy Smith shares the perspective thgJ:quot;thjs ilJt 9quot;dds:anew; hotspots, sueh as popular clubs, restaurants and lounges in SGOttsdale -a.nd beyond, Perhaps, that's why the video of a.:f6man b,lowing,,out custom.ers' experience. It would even b~ fal)tastlc fgc thelJJiitQ in the spate.' not like it, b.etause that means they are engaging c:andle~ at Pussyc:at Lounge is one of the most ta'lked-aboll!:. pi·eces of quot;Vhite dubs do provide great eXPQ§vte, tquot;a!ent~d'iocal paifiter Jason art in the Valley. - While it may seem ne'w;the,trend of showcasing art in alternative venues Rudolph Pena complains that they offer little else to struggling artistsquot; ~ , sometjmes ,not even a comped drink. Even thou~h he loves painting dates back to the abSinthe-infused days of France when quot;Impressionismquot; live at clubs, Pena says that trying to sell art to a clubqoer is a waste was a bad word. Re~ec!t;i.q the French government's art rules, Manet: by of a business card, quot;Purc;hases fall through. A lot is big talk, people· Monet and company gave a big :F youquot; to l'Academie by showing their art pretenpiilg to be big ba·llers in front of their friends,quot; he says. independently. Th?lt collection of rejected art is now the Musee d'Orsay, one of the most popular museums in the world. The club gig is great for artists whose subject inatter of choke is the !>,.~ jet set, but does a venue's carefully crafted atmosphete restritt artistic::' Perhaps it's still a stretch to compare the Pho·enix art scene freedom? It's little surprise that Rusing's visually stunning photography, to a Parisian museum. Then again, maybe not. First Fridays, for which typically depicts socialites, luxury cars and privat~ pody guard.s, example, are a sacred local ritual where hipsters cruise Central was chosen to adorn the walls of Six. However, LeonarQ, whose pa,stAlSa Phoenix galleries while sipping PBRs and skirting the cops. Old Town install.ations have explored the themM of gay rights, interracial sex and restaurant AZ88 elevates eating to an artform with Janis Leonard's war, f~els restricted only by th.e height of the ceiling, ·rotating installations. Keeping with the times, our. own Scottsdale But perhaps nothing is wrong with the preference for beauty. Certain Museum of Contemporary Art (SMoCA) hosts SMoCA Nights, a hip (jrts venues are not ready to accept the more creative aspects of local art. event complete with DJs, fashion· designers and party atmosphel7e. Pena, I'o!hoseurban noir-romantic style best fits a more progressive art And Dumperfoo's mad~ a name for himself painting live at Blunt Club sP~9;: Qes~rjbes his dream venue as ?I quot;gallery with a club atmosphere.'quot; g<lth~rings and spe'cial hip-hop shows with partners-in-crime the t.eoMrd, '<l.n' the other hand, is ,perfectly pleased to continue designing' Drunken Immortals~ ;the'int~rior space of AZ88, among other locations, wanting as man,/quot; Above all, popular venues provide unprecedented art exposure. 'Fo( g,e~l?:leto. experience her art as possible. example, instead of the trickle of viewers who normally wander throu91'l ~pparently in the end, beauty is in.the eye 'of the martini-beholder. an art gallery, photographers Rick Rusing and King Lawrence will epjoy, 9oQoQ,,quot;';AGAZINE!ISSUE 5.10 I OCT 06 162
  12. 12. FEATURE << Gene Holmquist, president and CEOof Ensynch in higher education administration who has founded four companies since the boom years of the late '90's, each one a logical outgrowth of the previous venture. While Duening's specialty is educational products, he sees a lot of serial entrepre- neurs with a similar single-path bent in the tech fields-self-starters with a passion for what they're doing but determined to ride the wave wherever new technology takes them. quot;We all wish we could forecast where consumer demand is going,quot; Duening says. quot;But in technology, there's always a lot of things coming on the horizon that will solve problems we weren't even aware of. One thing leads to another, you know. And that's the path tech entrepreneurs follow.quot; 'Serial Entrepreneur Lite' Gene Holmquist says he has to laugh whenever people ask him his plans for the foreseeable future. quot;Well, 'foreseeable' is a relative term,quot; says the information technology specialist, who launched and sold two IT service com- panies before partnering with fellow serial entrepreneur Kurt Bunney as president and CEO of Ensynch, a Tempe-based provider of IT infrastructure services and datacenter solutions.' quot;You're constantly evolving in this field. Every year, you have to make adjustments based on customer needs, technology changes, market changes, socio- economic things and so on.quot; Holmquist received an early lesson in what happens when a company fails to evolve shortly after graduating from ASU's I ]ust wish I could live another Computer Information Systems program ~ in 1985. His first start-up was a networking service that became one of the first autho- hundred years, to see where all rized resellers of Novell products, which at its peak owned 90 percent of the PC-based this craz,y stuff is going to go! server market. After Microsoft decimated Novell's dominance with Windows NT, Holmquist became what he calls a quot;serial -Gene Holmquist, president and CEO of Ensynch entrepreneur lite,quot; growing new compa- 32 SUMMER 2007 WWW.TECHCONNECTMA5.COM
  13. 13. :: OC METRO :: The Business Lifestyle Magazine Page 5 of6 its artists where visitors can listen to songs and get to know the musicians. Besides expanding an artist's exposure, the number of hits and geographic location can be tracked, helping companies like The Machine Productions to determine whether they want to take someone on as a client. The social networking site has also helped to leverage the bargaining field. Reynolds uses Gnarls Barkley, whose song quot;Crazyquot; was the No. 1 single last year, as an example. The song, originally released just on the Internet, grew so fast in terms of the amount of people requesting it and trying to find it that it was clear it was a hit, giving the independent record label an edge when it went to secure distribution. EVENT ,POSTINGS Who: Dameron Communications Location: Based in San Bernardino; also serves OC Description: Public relations and advertising company MySpace page: Carl Dameron decided check out MySpace after hearing a news report about one girl having more than one million quot;friendsquot; linked to her MySpace profile. Then he began using social networking sites as a way to publicize upcoming events. Dameron is the agency director of Dameron Communications, a public relations and advertising company in San Bernardino. The firm, which has Iclients in the political, nonprofit and education fields, uses MySpace's events feature to publicize activities hosted by their clients. Among those are seminars and open houses organized by Argosy University/Orange County in Santa Ana. Visitors can search events by keywords, category and radius, and by day, up to 21 days out. quot;Sometimes, we might get 20 responses, sometimes 100. Sometimes you get little or no response,quot; he says. quot;But the way we look at it is that it's a Igreat, exceedingly low-cost alternative.quot; IEMPLOYEE RECRUITMENT IWho: Ensynch .Location: Headquartered in Tempe, Ariz., with an office in Irvine ! Description: Provider of IT infrastructure I services, IT staffing and data center managed services. MySpace page: it Ensynch created a MySpace page as a way to centralize and emulate what it believes is its greatest asset: its company culture. Headquartered in Tempe, Ariz., the IT provider has offices in Irvine, Irvine, Santa Monica and EI The firm's Segundo. It works with 220 employees, about MySpace page .._ half of whom are contractors based at customer sites. keeps i'ls curr,ent The firm's MySpace page serves as a way to keep its current employees connected as well as employees a tool to recruit new ones. connected. quot;There is a huge demand and there's a huge war on talent,quot; says Tyeson Cluff, director of marketing. quot;Great technology talent is at a premium right now.quot; Cluff believes one of the critical differentiators when people seek out employment is their perception of a company's culture. Rotating snapshots on its MySpace page shows prospective employees the company's formal and informal sides, from softball tournaments to casino night to dressy awards presentations. php 5/21/2007
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