Festive Celebrations in Hotel’s Exceptional Event Spaces Include Complimentary Wine Toasts, Spa Experiences, Suite Upgrades, and More
The holidays may seem like a long way off, but it’s not too soon to make plans. And W Scottsdale, located in the heart of the city’s booming Entertainment District, offers myriad ways to celebrate the upcoming holiday season. From now through December 2023, the hotel is offering its new Event Holiday Package featuring significant perks and rewards to guests booking the property’s event spaces. Whether planning a family gathering, corporate winter event, or a milestone birthday, W Scottsdale’s team of experts will work with clients in creating festive, holiday cheer and unforgettable experience.
The Event Holiday Package features special perks for bookings that qualify, including:
When booking the Event Holiday Package, guests are rewarded with additional benefits depending on the budget and scale of the event outlined below:
Double Marriott Bonvoy points
15 percent discount Audiovisual services
25 percent discount at award-winning AWAY Spa
Complimentary sparkling wine or holiday signature cocktail
Waived meeting room rental
$5,000-$7,499, choose 1 benefit
$7,500-$9,999, choose 2 benefits
$10,000 or more, choose 3 benefits
20,000 signing bonus
50-minute spa treatment gift certificate
Complimentary suite upgrade
Complimentary uplighting package
Festive red carpet and step and repeat
Gift certificate for raffle prizing
Life size lawn game
With impeccable service and tailored offerings, W Scottsdale remains dedicated to ensuring that each event is a resounding success. W Scottsdale’s event specialists work closely with guests to help build a luxury itinerary that best matches their interests and curate a personalized event that exceeds expectations. The hotel’s innovative meeting venues and event spaces come equipped with the latest technology, adaptable conference equipment and space for up to 500 delegates. The state-of-the-art meeting rooms and conference facilities provide the perfect setting for memorable corporate functions that are enhanced with specialized business packages, dedicated event coordinators, and delectable catering options. Whether it’s a small soiree or a winter extravaganza, the flexible event spaces and experiences can be tailored to suit any specific needs.
In addition to the memorable events, there is an array of exciting sights and activities to explore in the area. With its central location, the hotel offers easy access to vibrant nightlife and exciting sporting events. Other facilities include Cottontail Lounge which offers a next-level mixology experience and expansive views of the desert sky, the outdoor WET Deck pool area that hosts Vegas-style pool parties with private cabanas, in-house Japanese Steakhouse Donabe and a 24-hour fitness center. For the ultimate revitalization experience, AWAY Spa, W Scottsdale’s full-service spa and salon, offers guests a go-to place for glamour, providing a variety of customized treatments ranging from traditional deep tissue massages to makeup and hair.
The exclusive Event Holiday Package provides additional value and experiences to make every celebration shine bright this season. For reservations or inquiries, please call Emily Gaines at402.253.5619 or contact Emily.Gaines@marriott.com.
About W Scottsdale
W Scottsdale marks the debut of W Hotels in Arizona. This Southwest oasis, where innovative design mixes with urban sophistication, features 241 guest rooms including 44 lavish suites. A true insider escape, W Scottsdale boasts W Hotels The Store and offers three chic destination bars – Living Room Lounge, Cottontail Lounge and Wet Deck. Located in downtown Scottsdale, W Scottsdale provides guests access to discover the city’s high-profile shopping, innovative restaurants, eclectic arts district and vibrant nightlife. Signature services and amenities include the Whatever/Whenever® concierge service, Wheels® valet, FIT® fitness center, WET®, WIRED Business Center and P.A.W. – Pets Are Welcome™.
Food days–and food months–celebrate our favorite foods so don’t miss out on what’s going on this month in Phoenix.
National Chicken Month (September)
Just in time for National Chicken Month, Bar Louie unveiled five new dinner items including two new chicken dishes. Guests can try the Monterey Chicken made with two grilled chicken breasts, roasted cremini mushrooms, artichoke hearts, roasted tomatoes, lemon herb sauce, roasted baby potatoes and asparagus. Guests can also indulge in New Orleans Chicken and Shrimp Pasta made with blackened chicken, jumbo shrimp, andouille sausage, red and green bell peppers and house-made Cajun cream sauce.
International Bacon Day
Actually International Bacon Day was September 2nd but I’m a firm believer that every day is a great day to celelbrate bacon. So check out Twisted by Wetzel’s where guests can indulge in the Everything Bacon Twisted Signature Dog, featuring Wetzel’s signature hot dog and pretzel bun, topped with twisted sauce, wetz cheese sauce, bacon bits, slaw, and green onion. Not to be missed either is their unique Bacon Ranch Twistz, a tasty Wetzel’s garlic pretzel dough twisted and filled with bacon, mozzarella, parmesan, sun-dried tomato pesto, ranch, and green onions. Their Maple Bacon Topped Pretzel is a sweet-and-savory must-try–an original Wetzel’s pretzel topped with a drizzle of maple glaze and a generous sprinkle of crispy bacon bits, linked HERE.
National Beer Lover’s Day (Sept. 7)
Celebrate National Beer Lover’s Day on September 7th at Bar Louie. That’s when guests can enjoy a wide range of local, rotating, and seasonal beers, along with various tapped options including IPAs and imports. Happy hour is from 4-7 p.m. (Monday-Friday) with 16 oz domestic drafts at $4 and craft drafts at $5. Late night happy hour (Sunday-Thursday, 9 p.m. to 12 a.m.) offers $4 beers, $5 shots, and $6 liquor. Location-specific offers and times apply.
National Guacamole Day (Sept. 16)
On National Guacamole Day, guests can indulge in the delicious flavors of Tocaya’s signature guacamole! For one day only, with every order of $15 or more, restaurant goers will receive a complimentary serving of freshly made chips and guac.
National Cheeseburger Day (Sept. 18)
National Cheeseburger Day on Sept. 18 at Bar Louie includes the sweet but smoky Bourbon BBQ Burger! Guests can enjoy a juicy patty layered with applewood smoked bacon, cream cheese, Tillamook white cheddar, crispy onion strings and house-made bourbon BBQ sauce. Keep the celebration going the following day and satisfy your craving for juicy cheesy burgers stacked high with 50% off all burgers on Burger Tuesday. Prices and offers vary by location.
National Cheeseburger Day (Sept. 18)
September 18th is National Cheeseburger Day! Dog Haus, a biergarten that specializes in gourmet hotdogs and sausages is highlighting its cheeseburgers on this day. Guests can enjoy a cheeseburger for only $5.99 by texting “cheeseburger” to 833-440-1110 to claim a coupon. See the official graphic HERE.
National Coffee Day (Sept. 29)
Bar Louie invites guests to try its Mean Bean Martini in celebration of National Coffee Day. A mix of morning fuel and evening thrill – the Mean Bean Martini is made with Smirnoff Vanilla, Kahlua, brown sugar espresso syrup and a shot of espresso. Additionally, all signature martinis are available for just $7 during happy hour from 4 to 7 pm Monday – Friday. Pricing and participation may vary.
Spring is here at Arizona Science Center. There are events and happenings available for every audience throughout March. From Dogs!, to Science that looks a lot like magic – guests will have access to all the standard Science Center exhibits, and the opportunity to experience exciting new additions and special events. This month will inspire every inner scientist and create experiences attendees are sure to remember.
Activities For All Ages
Dogs! A Science Tail – Dogs! A Science Tail is a fun, interactive glimpse into the world of our canine friends. Guests can discover life from a dog’s point of view in the Science Center’s newest exhibition.
APS Solar Month – March 1-31 – Investigate the Sun during APS Solar Month! During the entire month of March, experience solar science in a whole new light. Guests can enjoy dazzling demonstrations and hands-on activities, from constructing solar houses to creating solar art!
Impossible Science – March 4-19 | 10:00 a.m., 12:30 p.m., 2:00 p.m. Daily – Take a journey with Jason Latimer, World Champion of Magic and the Curator of Impossible Science, Jason Latimer makes the impossible possible through STEM!
Astronomy Week – March 20-26 – Explore the universe at Arizona Science Center’s Spring Astronomy Week! Celebrate the Spring Equinox with out-of-this-world activations all week long. On Friday, March 24 from 7:00 to 10:00 p.m., bring the whole family to our FREE Family Astronomy Night in front of Arizona Science Center in Heritage Square.
Inspiring Curious Minds Through Science
CAMP INNOVATION – March 13-17 | 9:00 a.m. – 4:00 p.m. – CAMP INNOVATION is back for Spring Break and many grades are already sold out! Campers in grades 1-2 will be attending Dogs! A Science Camp, while campers in grades 3-6 will be exploring Impossible Science!
Science With a Twist – March 17 | 5:00 – 9:00 p.m. Magic and dogs come together to make for a paws-itively magical evening! Guests 21 and over can celebrate St. Patrick’s Day with Impossible Science LIVE, Dogs! A Science Tail and themed cocktails.
Playing in the Irene P. Flinn Giant Screen Theater and the Dorrance Planetarium
Fixed: The Science/Fiction Of Human Enhancement – Complimentary Film Screening included with general admission – March 26 | 1:00 p.m. From botox to bionic limbs, the human body is more “upgradeable” than ever! The award-winning documentary, Fixed: The Science/Fiction of Human Enhancement, explores the social impact of human biotechnologies. Haunting and humorous, Fixed rethinks “disability” and “normalcy” by exploring technologies that promise to change our bodies and minds forever.
Expedition: Solar System – Daily showings at 11:30 a.m. and 2:30 p.m. Grab your space helmets, Arizona—It’s time for the ultimate road trip, across all of space, and to the outer edges of our solar system. Journey with us as we go out into the far reaches of our Solar System. During this 45-minute presentation, we’ll explore volcanoes and craters, ice and storms, hundreds of billions of stars, and so much more. Seated under the 60-foot NanoSeam dome, Expedition: Solar System is the ultimate cosmic exploration experience.
About Arizona Science Center Located in downtown Phoenix, Arizona Science Center features more than 300 hands-on exhibits, a state-of-the-art planetarium, a five-story giant-screen theater, live demonstrations, traveling exhibitions, and exciting science programs. The Center offers programs for all ages, including Science on Wheels, CAMP INNOVATION, Teen programs, Professional Development, and adults’ night out: Science With A Twist. Whether onsite or at your location–get ready to embark on a hands-on STEM learning journey you’ll never forget. To learn more or to reserve tickets, visit azscience.org or call 602.716.2000.
From Warner Bros. Unscripted Television, Warner Bros. Discovery Global Themed Entertainment and MagicSpace Entertainment, The Bachelor Live arrives atTalking Stick Resort in Scottsdale for a limited-run engagement on April 7-8, 14-15 and 21-22. The interactive show allows fans to live out their wildest Bachelor fantasies in a hilariously fun and engaging poolside experience, featuring lively games, audience interaction and lighthearted connections.
Participants will be selected from the audience to experience first-hand what life at the mansion is really like, from the first impression rose to group date challenges and the coveted one-on-ones, all while Bachelor Nation fans cheer on those vying for the final rose. The Bachelor Live stars Becca Kufrin (“The Bachelorette” season 14, “Bachelor in Paradise” season 7) as the host and Andrew Spencer (“The Bachelorette” season 17, “Bachelor in Paradise” season 8) as The Bachelor on April 7-8 and 21-22, and Spencer as the host and Rodney Mathews (“The Bachelorette” season 18, “Bachelor in Paradise” season 8) as The Bachelor on April 14-15. Tickets are now available at TalkingStickResort.com.
“I can’t wait for Scottsdale to experience this amazing fan party poolside! It’s the perfect setting for Andrew, Rodney and I to meet and spend memorable evenings with our Bachelor Nation fans,” said Kufrin.
“We are so excited to welcome The Bachelor Live to Talking Stick Resort. It’s a one-of-a-kind entertainment experience and the perfect way for fans to celebrate and participate in this massive pop culture phenomenon,” said Ramon Martinez, Director of Public Relations for Talking Stick Resort.
A production of MagicSpace Entertainment in association with Warner Bros. Unscripted Television and Warner Bros. Discovery Global Themed Entertainment, The Bachelor Liveis led by the creative team of Mark “Swany” Swanhart and Guy Phillips. For more information on The Bachelor Live, please visit BachelorLiveOnStage.com.
Talking Stick Resort is a AAA Four Diamond rated resort located just east of the Loop 101 Freeway and Talking Stick Way in Scottsdale, Ariz. In addition to relaxing in one of the 497 deluxe rooms and luxury suites, guests will enjoy several upscale amenities, including: a rejuvenating spa; six world-class restaurants; live entertainment lounges; a 100,000 square foot gaming floor; three pools and more than 100,000 square feet of indoor/outdoor meeting space. For more information on Talking Stick Resort, please visit www.talkingstickresort.com or call (480) 850-7777.
About MagicSpace Entertainment
The Bachelor Liveis produced by MagicSpace Entertainment, a boutique producing and presenting firm focused on first-class properties and productions. Based in Park City, UT, the company has produced and presented national tours, Broadway shows, concerts, museum exhibits and sporting events worldwide for over 40 years with a powerhouse producing team focused on providing creative, marketing and general management expertise. www.MagicSpace.net
About Warner Bros. Unscripted Television
Warner Bros. Unscripted Television is the leading unscripted studio in America, producing over 1500 hours of programming annually across broadcast, cable, streaming, digital, first-run syndication, podcasts, and high-end documentaries. Led by studio president Mike Darnell, the division is comprised of Warner Horizon, Shed Media and Telepictures and produces leading and award-winning series and franchises such as “The Bachelor,” “The Bachelorette,” “The Voice,” “Extra,” “The Jennifer Hudson Show,” “Paris in Love,” “The Real Housewives of New York City,” “Below Deck Adventure”, “911 Crisis Center,” and “The Wheel”, as well as premium specials like “Friends: The Reunion” and “Harry Potter 20th Anniversary: Return to Hogwarts,” among others.
About Warner Bros. Discovery Global Themed Entertainment:
Warner Bros. Discovery Global Themed Entertainment (WBDGTE), part of Warner Bros. Discovery Global Brands and Experiences, is a worldwide leader in the creation, development, and licensing of location-based entertainment, live events, exhibits, and theme park experiences based on the biggest franchises, stories and characters from Warner Bros.’ film, television, animation, and games studios, HBO, Discovery, DC, Cartoon Network and more. WBDGTE is home to the groundbreaking locations of The Wizarding World of Harry Potter at Universal theme parks around the world, Warner Bros. World Abu Dhabi, The WB Abu Dhabi, The FRIENDS Experience, The Game of Thrones Studio Tour, and countless other experiences inspired by the Wizarding World, DC, Looney Tunes, Scooby-Doo, Game of Thrones, FRIENDS and more. With best-in-class partners, WBDGTE allows fans around the world to physically immerse themselves inside their favorite brands and franchises.
Ride a mini hovercraft, guide a blimp through sky hoops, and land an airplane on a flight simulator!
Arizona Science Center presents Going Places from Friday, September 2, 2022 – Monday, January 2, 2023. Fasten your seatbelts; Going Places – the Technology of Transport has arrived!
Created by the renowned Scitech in Perth, Australia, Going Places is an interactive science exhibition that explores the technology humans have developed for travel. If you have ever wanted to pilot an airship, ride on a hovercraft, or control traffic in a city, now is your big chance!
“This exhibition is packed with innovation,” said Guy Labine, The Hazel A. Hare President and CEO of Arizona Science Center. “It demonstrates the way mankind has developed new technology to overcome obstacles such as gravity and distance while providing great fun for children, parents, and students.”
Tom Zaller, President, and CEO of Imagine Exhibitions states, “Imagine Exhibitions is proud to partner with Scitech to bring Going Places to Arizona Science Center. Human modes of transportation have changed so much in just the past 150 years. It is exciting to present an exhibition that allows visitors to dive deep into these innovations, get behind the wheel (literally!), and speculate on where we will go in the next 150 years.”
Explore how different modes of transportation have shaped society and get hands-on with a multitude of challenging interactives. Fly a plane, ride a hovercraft, race your friend on a recumbent bicycle, or learn to fly an airship! YOU are the driver in Going Places’ interactive exhibits—providing the chance to experience transportation in ways you never dreamed possible!
As well as exploring the technology that gets us around every day, visitors will also explore the way that travel has shaped the social fabric of our time. Visitors will even see new technology and get a glimpse of where our future is headed.
Exhibits and Kiosks
With 18 exhibits and eight information kiosks detailing the incredible technology pioneered by humans to make the farthest reaches of our planet accessible, Going Places is a wild ride!
This exhibition invites guests to observe, understand and use an incredible range of travel technology to see how it makes our lives easier and better. It also highlights how we’ve leveraged design and innovation to respond to Earth’s awesome size and natural processes, like gravity, wind, currents, waves, friction, and changing landscapes..
With so many hands-on exhibits, Going Places promises to be a wild ride.
Going Places is open daily to the public from 10:30 a.m. to 4:00 p.m. for a limited engagement through January 2, 2023. Pricing for the exhibition is $6.95 for Members and $8.95 for Non-Members. General admission tickets are required. Children under 3 are always FREE. Tickets are available to purchase at Arizona Science Center and azscience.org
The mission of Arizona Science Center is to inspire, educate, and engage curious minds through science. The Center, located at 600 E. Washington Street in downtown Phoenix, features more than 300 hands-on exhibits, live demonstrations, a range of interactive online science content, the state-of-the-art Dorrance Planetarium, and the five-story Irene P. Flinn Giant Screen Theater, and exciting science programs for people of all ages. CREATE at Arizona Science Center®, adjacent to the main building, is a 6,500-square-foot community maker space that provides workshops, including 3D printing, laser cutting, woodworking, and sewing. Arizona Science Center offers programs for all ages, including CAMP INNOVATION, Teen programs, Professional Development and Learning for Educators, and so much more. To learn more or to reserve tickets, visit azscience.org or call 602.716.2000.
About Imagine Exhibitions
Imagine Exhibitions is currently producing over 40 unique exhibitions globally in museums, science centers, zoos, integrated resorts, and non-traditional venues, with millions of people around the world visiting our exhibitions each year. In addition to developing successful traveling exhibitions, Imagine Exhibitions designs, opens, and operates permanent installations and venues, and consults on building, expanding, and directing museums and attractions. With decades of diverse experience in the museum and entertainment industries, Imagine Exhibitions consistently develops exhibitions that educate and excite while exceeding attendance goals. For more information, visit ImagineExhibitions.com or find us on Facebook.
Brian Schultz, Founder & CEO of LOOK Dine-In Cinemas, is offering an entirely new cinema experience, taking it many steps above popcorn and soda pop. Schultz is credited as the innovator of in-theater dining and a champion for the cinematic experience with his LOOK Dine-In Cinemas – a technology-first luxury cinema brand with locations in Chandler, Arizona, California, Florida and Texas with more to come.
Drawing upon his time as an aide to Arlen Specter, the late United States Senator from Pennsylvania, Schultz took in a film at the Bethesda Draft House in Maryland and was totally taken with the idea of combining dining and watching a movie. The experience led to him establishing what became Studio Movie Grill, his first in-theater dining company. The first such theater opened in 1993 and was soon followed by other locations.
Schultz, who currently lives in Texas and earned a Bachelor of Science in Business Finance from California State University, is an advocate for conscious capitalism, aligning his business practices with his own personal philosophy. With the mantra, “the more you give, the more you get,” he designed LOOK Dine-In Cinemas as a way of creating jobs that pay living wages while providing a shared space for the community to come together.
Sushi and Movies? Yes!
Menu offerings include jumbo chicken wings tossed with buffalo, Thai chili, honey BBQ, garlic Parm or mango habanero. Served with chilled celery and ranch dressing; slides ranging from cheeseburgers, Buffalo chicken, blackened salmon, to plant based and Spicy Tuna Rolls, Coconut Shrimp Roll, and Smoked Salmon Philly Roll. There are also pizzas, sandwiches, desserts like New Orleans beignets and fried peach pies.
Cocktails, Beer, and Wine
Even better, there are craft cocktails like their Sugar Bacon Old Fashioned madewith Brown Sugar Bourbon 103, candied bacon, orange peel, and a Luxardo cherry or Blueberry Lemonade with Western Son Blueberry Vodka, simple syrup, Sierra Mist, and fresh blueberries, draft and bottled beer, and wines.
But for those who want their movie experience to coincide with tradition cinema snacks, not to worry. LLO Dine-In Cinemas has you covered. There’s candy, soft drinks, and popcorn.
The others are located in California, Florida, and Texas.
The LOOK Dine-In Cinemas concert film series is ongoing and this Wednesday, January 19th at 7 p.m. MT with ZZ Top: That Little Ol’ Band from Texas. On Thursday, January 20 from 6 p.m. – 7 p.m. Check out the upcoming shows here.
Upcoming is the LOOK Brewing having a Grand Opening in Chandler. LOOK Brewing Co. adding another fascinating component to LOOK Dine-In Cinema. The Brewmaster, Marisa Bernal, is originally from New Mexico and worked in the wine industry before switching to craft beer. It was a move she really enjoys.
“Brewing allows for my self-expression,” said Bernal. “Add in movies and it’s the whole package of what I love to do with my time. LOOK Brewing Co, allows me to be creative and blend my art with movies.”
At one time a stagecoach stop because of its natural springs creating the ideal place for watering horses and passengers as they crossed the Sonoran Desert,Rock Springs, a chunk of land just north of Maricopa County off Interstate-17, is the site of one of Arizona’s oldest restaurants as well as an iconic salute to the old west.
It started in 1918 when Ben Warner erected a canvas tent and started selling mining equipment for those digging for gold and silver in the Bradshaw Mountain range. One of the mines, the Tip Top, ultimately yielded over $4,000,000 worth of silver. Now a ghost town with some buildings remaining, at one time the population reached 500.
Ranching was also big and so even though the stagecoach era was ending, Warner soon had gas pumps and a building that functioned as a hardware store and café with hotel rooms on the top floor. Early Silver Screen actress Jean Harlow—known for her platinum hair—stayed so frequently (why we don’t know but it may be because of the still found on the property signifying that despite Prohibition alcohol could be had here as well as water) that the room where she stayed is now a museum. Cowboy movie star Tom Mix was also said to spend the night.
I-17 was a sheep trial back then and herds of 20,000 sheep were driven up the dirt trail to Flagstaff. The Rock as it was called had the only telephone in the area. The number, if you needed to call, was Yavapai County #93. The post office was housed in the hotel and Warner was the postmaster until it closed in 1955. There were no tanker trucks delivering gas and so Warner brought it in five-gallon cans. Because cars used a lot of water back then, there were canvas bags that could be filled with water to take along for when the radiator went dry.
“Cars going up the incline which was made of gravel and dirt would stop here to add water to their radiators,” says Augie Perry who owns the Rock Springs Café outside of Black Canyon City.
Now you can buy all the hardware you want at one of the big box stores in Phoenix, everyone has cell phones, the hotel is closed, and the rooms where people stayed are now used to sell arts and crafts but much of Warner’s original store remains. The original flooring, timber, and staircase remain as does the reputation for traditional American diner food—steak and eggs, chicken fried steak, liver and onions, fried chicken, and grind the meat for the hamburgers and meat loaf they serve.
Mrs. Warner made pies and Perry has kept up that tradition as well but on steroids. Rock Springs Café sells about 120,000 handmade pies a year—their busiest times being around the Thanksgiving and Christmas holidays. During the regular non-holiday week, they sell 250 to 350 pies daily and 500 each day of the weekend. The demand was so high that they started shipping pies about six years ago.
Their most popular pie is the Jack Daniels Bourbon Pecan Pie which Sean Penn ordered when he stopped by a few years back. My favorite is the Tennessee Lemon Pie, but for whatever taste, there’s a pie—chocolate silk, lemon meringue, banana cream, mixed berries, you name it. Their cream pies have a signature top to them—beehive cones that twists up and has been lightly given a pass over with a torch for a slight touch of golden brown atop the peaks. The pie business is so good that Perry, who has a long history as a consultant for large restaurant groups and also owns another eatery in Prescott, Arizona, has just renovated the old stone building where the Warners lived into The Pie Box. It had fallen into disrepair but now will sell pies and other pastries and feature seating areas both inside and out. Another plus, instead of crowding the restaurant and gift shop, people can come and get their pies here.
The property—about 60 acres—is private and it’s a free-range place. For Great Lakes people like me, that doesn’t mean much but in Arizona that translates to cows getting to roam free—which they do. Typically, in the morning they come around to drink from the spring. We haven’t heard of any ordering a pie to go but may be that’s next. They usually are gone by afternoon, maybe because they don’t want to be in vicinity when it comes time to make hamburgers. Because there’s a spring here, the gardens are pretty and lush with flowering plants, grass, and leafy trees. A small collection of historic buildings sells Native American art, organic and freshly grown produce, and specialty foods. There’s a wide selection of foods in the gift shop area of the café as well including cactus candies and other cactus goodies. Another room contains a huge Brunswick Bar built in 1856 and other artifacts from its early history.
Rock Springs in the 1920s and 1930s was what Perry describes as being an “urban western” place with a mix of cars and horses. That’s in comparison to Tombstone which was “frontier western”—pretty much just horses. Whichever you stumble upon, it’s a refreshing reminder of what the west once was like.
Chicken Fried Steak
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that’s been extra tenderized)
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper, to taste
Mix the milk with the eggs. In another bowl, flour with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne.
Sprinkle both sides of each steak with kosher salt and black pepper, then place it in the flour mixture, coating on both sides. Dip in the milk/egg mixture, again coating each side and then dip on both sides in the flour.
Heat the oil in a large skillet over medium heat. Cook the steaks three at a time making sure not to crowd them until their edges turn golden brown, about 2 minutes each side. Drain on paper towels and cover with another plate or tin foil to keep warm. Repeat with the next batch..
After all the meat is fried, pour off the oil/butter/dredgings into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the oil back to the skillet and heat.
Sprinkle the flour evenly over the hot oil. Mix the flour using a flour and stir until it turns a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick.
Jack Daniel’s Pecan Pie
1 cup granulated sugar
4 tbsp melted butter
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 cup Pecan halves
2 1/2 tbsp Jack Daniel’s
1-9 inch pie shell, unbaked
Preheat oven at 375.
In a bowl, add sugar, melted butter, Jack Daniel’s and stir well.
Then add dark corn syrup, beaten eggs, pecans and stir well.
Place filling into pie shell. Transfer pie onto cookie sheet and place in oven.
Bake at 375 for 10 minutes. Then lower to 350 and bake for additional 25 minutes or until pie has set.
Tennessee Lemon Pie
3 eggs, separated
Zest of 1 lemon
1/4 cup fresh lemon juice
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup extra-fine sugar, divided
1 9-inch Pure Butter Pie Crust, pre-baked (see recipe below)
In a medium-sized bowl, beat egg yolks for 2 minutes. Add lemon zest, lemon juice, salt and 1/2 cup granulated sugar.
Transfer mixture to a double boiler and cook, stirring constantly, until very thick and a thermometer reads at least 182°F, about 10 minutes. Remove from heat, stir in vanilla and let cool for 15 minutes.
Preheat oven to 350°F.
In a large bowl, beat egg whites with a hand mixer or stand mixer, until stiff peaks form. Add remaining 1/2 cup granulated sugar and beat until just combined.
Fold egg whites into the custard, until just combined. Pour into pre-baked pie crust and then bake for 15 minutes, until pie is set. Top will lightly brown.
Abandoned and resettled several times, Tubac’s days as an artist colony stretches back to the late 1940s and much of the adobe and dusty roads allure remains in this small village two dozen miles from the Mexico border. Tubac recently was the winner of the Best Small Art Town National Contest.
It was off-season on a day when temperatures climbed beyond one hundred. Even though the mantra in Arizona is “dry heat,” I can attest that 105 degrees with the hot sun beating down is—well—hot.
The 100 or so shops, art galleries, and museums, many of them made of dried earth, clay, and straw bricks called adobe, were painted in a variety of colors ranging from soft blues, greens, and pinks, to more bold pistachio and red. If it became too toasty perusing the displays of art ranging from tin javalinas and coyotes to intricately wrought metals, mosaics, tiles, pottery, and jewelry on the front patios and side yards of the art galleries and stores—which comprise, along with restaurants, the major businesses in Tubac—the interiors were cool.
A little history is called for and Tubac almost 250 years old, certainly has that. It’s current laid back charm as an artist colony belies a bloody wild west history including Apache attacks, Civil War troops, and desperados eager for quick cash litter its history. All to be expected on an outpost along the Spanish Colonial Frontier. Besides being the first European settlement in Arizona with the first newspaper and the first white women, Tubac was also where in 1789 the first school in the state first opened. Of course, it wasn’t a state back then but part of Mexico as it would remain—along with Tucson—until 1853.
Early times were tough for Tubaca (or as the friendly O’odham Indians would have pronounced it “s-cuk ba’a” “cu wa”) meaning place of the dark water or low place. Or at least that’s one story. Marshall Trimble, Arizona’s official historian and vice president of the Wild West History Association, writes its name came about based on a clash between bands of Indian. The resulting dead and the searing sun led the Pima to choose the name that translates to “Where something smelled rotten.”
Whatever. Since this is ultimately a food and travel story, we’re going to skip any more details like that except to say that it wasn’t quite as dreamy as it is now.
While Arizona booms—Phoenix is the fastest growing city in the U.S.—there’s a laid back charm to Tubac as if time stopped half-a-century ago.
The population in 2019 was just under 1400. Though the landscape is far from the verdant greens of the Midwest, the Santa Cruz River runs through here and feeds the stands of mesquite, willows, and the chartreuse-colored cottonwoods that make such a startling contrast against the desert palate of beiges, browns, and subdued yellows.
Creativity at all levels defines Tubac and the restaurants and overnight accommodations showcases great food and luxurious places to summon your inner—and slightly pampered—cowgirl. With no chains, the village’s restaurants are independent and often family-owned.
The 500-acre Tubac Golf Resort & Spa was once part of the Otero Ranch, settled in 1789 features several levels of dining options including The Stables Ranch Grille and La Cantina. Shelby’s Bistro serves Southwestern and Mexican cuisine. Both are almost always rated among the village’s top ten but the one that really intrigued me was Elvira’s because of its history having first opened in Nogales, Mexico in 1927 as a take-out joint. Now the place to go for sophisticated Mexican cuisine, owner/chef Ruben Monroy, grandson of the original founder, takes traditional dishes such as moles (they have a large variety), quesadillas, chiles rellenos including one named after Frida Kahlo the Mexican artist known for her use of bold colors, and other Mexican fare and kicks them up several notches. The drink list features tequila and mezcal, Mexican wines and beers as well as Margaritas made with a variety of fruits such mango, tamarind, and agave honey along with other cocktails such as mojitos and guanabanatinis—a martini made with guanabana, a fruit that grows in Mexico.
From the outside, Elvira’s is attractive with ochre-colored exterior walls, tile and wood accents, pots filled with flowers, and hanging lights made of large metal spheres with cut out stars.
Inside, it’s something else. Monroy earned degrees in graphic arts and interior design before going to culinary school and his training is evident. Blue walls are the backdrop for large-framed mirrors, colorful cascading lights suspended in various heights from the ceiling, a sleek wooden bar, vases and pots, red curtains, candle holders in an array of shapes and sizes, Mexican crafts and art, and so much more that everywhere you look there’s something fascinating to behold. In case you like what you see, there’s a home décor store adjacent to the restaurant’s entrance.
One of the streets in Tubac (and there aren’t many) is named Calle Frida Kahlo (calle is Spanish for street) but I couldn’t find any reference to her having visited the town during her short life. But I know that she was an enthusiastic cook and so I looked up her recipe for Poblano Chiles Stuffed with Picadillo that was adapted from “Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo” (Clarkson Potter). The book, written by Guadalupe Rivera and Marie-Pierre Colle, says this dish was served at her wedding to Diego Rivera.
Mexican cuisine can be complicated and if you’re feeling somewhat lazy, you can turn this dish into a casserole using the recipe I included below the one served at Frida and Diego’s wedding. I should note that the marriage didn’t last but their on and off again affair did until she passed away.
Poblano Chiles stuffed with Picadillo
16 poblano chiles, roasted, seeded, and deveined
5 eggs separated
Corn oil or lard
3 lbs. ground pork
1 large white onion, halved
3 garlic cloves, chopped
6 tablespoons lard or oil
1 small onion, finely chopped
2 zucchini, finely chopped
1 lb. tomatoes, seeded, chopped
1 cup cabbage, shredded
3/4 cup blanched almonds, chopped
1/2 cup raisins
Tomato broth ( see recipe below)
Prepare chiles: Char chiles over an open flame or under the broiler, then place in a plastic bag, seal and let steam for about 10 to 15 minutes. Remove from bag and using the back of a spoon peel off skin.
Make a lengthwise slit in the chile, remove the seed cluster, seeds, and membrane with a knife but leave the stem intact and place on a cookie sheet. Place the poblanos in the freezer as they will easier to fill and batter when cold.
Prepare the Filling: Cook the pork with the onion halves, garlic and salt and pepper for about twenty minutes. Drain the liquid and remove onion. Heat the oil or lard in a sauté pan, adding the onion, carrots, and zucchini, cooking until onion is translucent. Add the tomato, cabbage, almonds, raisins and pork and season with salt and pepper to taste. Simmer mixture for about twenty minutes until it has thickened, and the tomato is cooked through.
Stuff Chiles: Stuff the chiles with filling, then dust with flour. Beat the 5 egg whites until stiff. Beat the yolks lightly with a pinch of salt and gently fold into the whites to make a batter. Dip the chiles into the batter and fry in very hot oil until golden. Drain on paper. Serve with tomato broth.
Tomato Broth for Stuffed Chiles
3 tablespoons olive oil
1 onion, thinly sliced
2 carrots, peeled and thinly sliced
10 Roma tomatoes, charred, seeded, and chopped
1/2 cup vinegar
3 tablespoons sugar
Salt and pepper
2 teaspoons dried oregano
1/2 cup queso cotija or ranchero cheese, crumbled
Char the tomatoes using the same method as above for the peppers. Heat the olive oil and sauté the onion and carrots until softened. Add the tomatoes, vinegar, sugar, and salt and pepper to taste. Simmer for 10 minutes. Stir in the oregano and continue to cook until the broth is rich and flavorful, and the tomatoes cooked through. Ladle broth onto a plate and place the chile on top. Garnish with queso cotija or ranchero cheese.
Chile Rellenos Casserole
2 large fresh poblano chile peppers or fresh Anaheim chile peppers
1 ½ cups shredded Mexican-style four-cheese blend or make the Picadillo recipe above
½ cup crumbled Cotija or Ranchero cheese
3 eggs, lightly beaten
¼ cup milk
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon cayenne pepper
⅛ teaspoon salt
1 large can of enchilada sauce or use the Tomato Broth recipe above
1 large can of enchilada sauce or use the Tomato Broth recipe above.
The basic difference here is that instead of stuffing the peppers, then coating them in batter, and frying, roast the peppers according to the first recipe, slice them lengthwise so the entire pepper can be laid flat.
Grease a casserole dish, add a layer of the sauce, lay the peppers on top and the cover with the desired filling—either the cheese or the picadillo sauce that Frida made.
Top with more sauce, another layer of roasted peppers, filling and sauce. Repeat until all the ingredients are used. a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
Beat egg mixture until smooth. Or if using a food processor or blender, place in a food processor, cover and process or blend until smooth. Pour mixture over peppers and filling.
Bake for 15 minutes in a 400°F. or until golden brown.
12 flour tortillas
½ pound mushrooms
1 ½ to 2 cups shredded Mexican cheese mixture
1 Poblano pepper, roasted, seeded and finely chopped
Your favorite salsa
Thinly slice mushrooms and place in a skillet with one tablespoon melted butter. Cook until done. Drain any juices left.
Preheat oven to 300°F.
Heat a heavy skillet (cast iron works well) on high. Butter one side of each tortilla. Place as many as the skillet will hold but no more than six. Top each tortilla evenly with mushrooms, diced roasted pepper, cheese, and salsa. Top with the other tortilla, butter side up. Cook until cheese starts to melt, adjusting the heat to make sure the tortillas don’t burn. Flip over and cook until the tortilla is golden brown.
Transfer the quesadillas to a cookie sheet and place in oven. Cook the remaining quesadillas.
Serve with sour cream or Mexican crema and salsa. Can be served whole or cut in half or quarters.
From “Love & Lemons Cookbook” by Jeanine Donofrio.
3 cups cubed frozen mango, from about 4 small mangos
¼ cup lime juice, plus lime slices for garnish
3 ounces silver tequila
2 ounces Cointreau
3 handfuls ice cubes
Sea salt for the glass rims, optional
Place the mango, lime juice, tequila, and Cointreau in a blender and blend until smooth. Add the ice and blend to the desired consistency. If the mixture is too thick to blend, let it sit and melt for a few minutes.
If desired, use a lime wedge to moisten the rims of the glasses and then dip the rims in a small plate of salt.
Pour the mango mixture into the glasses and garnish with a lime slice.
From glitzy Las Vegas to the dusty winding road through high chapparal into the winding roads through the Black Mountains I arrived in Oatman, Arizona just as a bank robber and sheriff were shooting it out. Standing among the crowd who were avidly watching this wild west display were wild burros, descendants of the pack burros who once carried gear up and down the mountain passes when Oatman was a booming mining town.
The burros seemed non-plussed with all the action but then again, as the reenactment happens several times daily they probably were in a been there, done that kind of mode. And yes, maybe there was a little jealousy because for the most part, the burros are the main attraction in this old west town. They even have their own Facebook page. Though Oatman once had its glory days when it was a boomtown. That was back in 1915 when two miners struck gold—about $10 million dollars’ worth. The population swelled to 3500. But Oatman was a settlement well before that dating back to when gold was first discovered in the 1860s though they didn’t get a post office until 1906.
When the gold ran out, the mine shut down in 1924. But because Oatman was on Route 66 it managed to hang on even after an Interstate further was built further north. Not being a major stop on a highway was a good thing for history buffs and probably the mules. Most of the buildings are original to the late 1800s and early 1900s since no fast food franchise or other chains set up shop here and there was no need for burro removal. So Oatman remains as it was over a century ago.
But there’s been a steep drop-off in population and according to the 2010 Census 128 people inhabit Oatman now. As for how many wild burros live in or around town on any given day hoping to be fed by tourists, that’s hard to say. I counted seven but there may be more.
And, of course, you have to count the two ghosts who are said to haunt the Oatman Hotel. One is William Ray Flour, an Irish miner who over-imbibed one too many times and died behind the hotel. Known as Oatie, it seems that since he was staying at the hotel he decided to haunt it. But Ollie, whose real name was Olive Oatman, is the real star when it comes to the town’s ghosts. Back In the 1850s, she was traveling with her family from Illinois when they were attacked by members of the Yavapai tribe. Of the nine Oatmans, six were killed immediately while Olive and her younger sister Mary were taken into captivity. Olive believed her brother Lorenzo was among those killed, but it turned out he was just grievously injured and left for dead.
About a year later, the sisters were traded for beads, horses, some vegetables and blankets to the Mohaves (we spell it Mojave now days) and off they went with their new captors. Somewhere along the line, Olive and Mary had their chins tattooed with the image of a Mohave blue cactus and photos taken of her on display in town show a very pretty woman with a complicated tattoo on her chin. It isn’t known if Olive considered herself a captive after spending five years with the Mohave or whether she was now part of the tribe. Some stories say she had two children with one of the Mohave men and the cactus tattoo was a sign of acceptance. But whatever was going on, times got tough when a severe drought hit the area and Mary along with other Mohaves died of starvation.
In the meantime, Lorenzo, who was looking for his sisters, discovered that Olive was alive and authorities at Fort Yuma negotiated her return in exchange for more goods.
Now here is the intriguing part. Though much of what happened to the Oatman family occurred near Oatman, it doesn’t appear she ever lived there. She ended up marrying a banker who made a fortune and they lived in New York and Detroit. A book written about the family’s experience helped fund both Olive and Lorenzo attendance at the University of Pacific. As for the book itself, Olive’s husband bought up as many copies as he could and had them destroyed
So why she haunts Oatman, I’m not sure but I guess it could be because the town is named after her. I’m also not sure why movie stars Clark Gable and Carole Lombard, who are said to have honeymooned at the Oatman Hotel when they married in the 1930s, still haunt the room where they stayed. If I were a movie star of the Silver Screen era, I’d be haunting the Beverly Hills Hilton instead.
The Oatman is no longer a hotel, and the upstairs is now a fascinating museum of its mining days. But the restaurant remains open and its walls and even part of the ceiling are covered in one dollar bills. Since It’s composed of two rooms and a bar, that’s a lot of money. Our waitress says they estimate the total to be around $300,000. We added a dollar of our own with one of the two staplers they keep on hand just for that.
The Oatman burros have a much better gig than their forebears. They’re supposedly wild but as one of the main attractions in town, they stand in the middle of Route 66 barely glancing at the cars they’re blocking. and crowd the wood sidewalks in front of the stores. I had to step out in the road to get around one who seemed to think he had more rights than me—and that’s probably true since I was just visiting. Several vendors sell burro food and so the burros are kept busy having their photos taken, eating food from visitors’ hands or being hugged by young children. A baby burro had a label attached to its forehead saying not to feed it. Instead we watched as it drank milk from its mother.
Burros being burros, they don’t seem to change emotions no matter what’s going on around them.
So I finally got to see burros and visit a ghost town, all for the cost of a bison burger and Burro Ears (which the menu assured me weren’t from burros but were actually house made potato chips, thinly sliced and fried, and served with a sour cream/salsa dip) at the restaurant along with a dollar bill stapled to the wall. Overall, it was a much better deal than playing the slots in Vegas.
Other menu items included Stinky Cheese Fries–cheese fries topped with grilled garlic, Burro Drop (a town joke since Route 66 as it goes through town has to be cleaned up constantly from, well, you know—burro drops) which is a skillet dish with hash browns, onions and green peppers topped with gravy and cheese, beef stew, chili, wings, and shakes. Desserts included cakes and pies.
Beef stew, chili with beans, and bison meat would have been typical fare in mining towns back then though I don’t think the chicken wings and nachos also on the menu would have been common. Overall the trip to Oatman has inspired me to visit other ghost towns wherever I’m traveling and to discover more about the foods eaten when the west was being settled.
4 New Mexico chilis or Cascabel chili stemmed and seeded
2 chili de arbol stemmed and seeded
4 garlic cloves
1 tablespoon sesame seeds
2 teaspoons whole oregano
2 teaspoons whole cumin
1 cinnamon stick
4 tablespoons butter divided
1 large white onion chopped
2 cups con de pollo or chicken broth
4 tablespoons butter divided
½ teaspoon allspice
2 tablespoons avocado oil
6 to 8 Corn tortillas
Monterey jack cheese thinly sliced
1 block Queso Fresco
Mexican Crema for topping
Add the guajillo, ancho, New Mexico and de arbol chilis to a stock pot. Cover the chilis with water and bring to a low boil for about 10 to 12 minutes, or until tender.
Strain the chilis from the pot and place in a blender. Add 1 cup of the chili liquid and garlic cloves. Blend well. Pour the contents through a strainer and set aside.
Add the sesame seeds to a medium cast iron skillet over medium-low heat. Stir frequently until they are lightly toasted. Stir in the cumin and oregano and continue to cook for about 1 to 2 minutes, stirring frequently.
Remove the spices from the skillet and place in a grinding rock (mortar and pestle). Add the peppercorns and cinnamon stick and crush into a fine powder. Set aside.
Add 2 tablespoons of butter to the medium cast iron skillet over medium heat. Stir in the onion and cook for about 4 to 5 minutes, stirring occasionally, until the onions are tender.
In a large cast iron skillet, add the remaining 2 tablespoons of butter. Add the blended red sauce. Stir in the chicken broth, crushed spices and allspice. Cook for about 15 to 20 minutes, or until the sauce thickens.
In the medium skillet add the avocado oil, and heat over medium heat. Add the tortillas, one at a time, and cook about 30 seconds per side or just until they are tender. Remove and place on a wire rack or cutting board.
Dip the tortillas in the red sauce making sure to coat both sides. Lay the tortillas flat and layer down the center with onions, 1 to 2 slices of Monterrey cheese and 1 to 2 tablespoons queso fresco. Tightly roll up and place in the large skillet. Repeat with the remaining tortillas.
Cook the enchiladas in an oven heated to 350 degrees F. for 5 to 10 minutes, or until the cheese has melted and the enchiladas are warmed through.
Place on a serving dish and spoon over the leftover red sauce, sprinkle with crumbled Queso Fresco and drizzle with the Crema. Serve immediately.
Kent Rollins’ Steak Fingers
3, 5 ounce cubed round steak
2 cups all-purpose flour
3 tablespoons cornstarch divided
1 tablespoon baking powder
1 ½ tablespoons Red River Ranch Seasoning see substitution below
2 large eggs
1 ½ cups buttermilk
Oil for frying
Cut the steak into about 1-inch strips and set aside.
In a medium bowl, combine the flour, 2 tablespoons cornstarch, baking powder and Original seasoning.
In a separate bowl, whisk together the eggs, buttermilk and remaining 1 tablespoon of cornstarch.
In a deep fryer or Dutch oven add about 3 inches of the oil and preheat to 350 degrees F.
Dredge the meat strips in the flour mixture and then dip in the buttermilk mixture to generously coat. Repeat back in the flour mixture, wet mixture and finish in the dry mixture. Set on a wire rack for at least 3 minutes to let the batter and flour dry which will help it stick to the meat.
Fry the strips about 3 to 4 minutes or until golden brown. Place them on a wire rack. Serve warm.
Kent’s Original seasoning is available at KentRollins.com or substitute your favorite all-purpose seasoning or 1/2 tablespoon pepper, 1/2 tablespoon seasoned salt, 1/2 tablespoon garlic powder.