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Modern Italian Eatery FURIO Offers Contemporary Dining Experience
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, www.furio.tv.
-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 www.arizonafoothillsmagazine.com
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 (www.lossombreros.com. 2534 N. Scottsdale Rd., patrons duck in for lasagna updated with Dungeness crab or
480.994.1799). lamb with caramelized fennel (www.furio.tv. 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 (www.carolinasmex.com. 1202 E. - namely the mozzarella and pizza dough - are made in-house
Mohave St, 602.252.1503; 2126 E. Cactus Rd., 602.275.8231). (www.grazie.us.6952E.Main 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 (www.solysombraaz.com. 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 jewelofthecrown.com. 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) spice.com. 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 (www.vincentsoncamelback.com. 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 (www.stingraysushi.com. 4302 N. Scottsdale Rd.,
scratchpastries.com. 7620 E. Indian School Rd, 480.947.0057). 480.941.4460).
www.wheretraveler.com WHERE PHOENIX+SCOmOAlE SEPTEMBER 2008 17
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
furio.tv
all ravieli in
40 DESERTLIVING
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
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WhiJ:e. i!10n.da,y.•.
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lll.qa-
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The $artySeiiorita. ·innortnScottsdale h'as partnered with Scottsdalfs
. Teazz.eSalo.mto,.offElquot;r argaritasana rn~U1'jquot;c on Wednesday nights.
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_ .,.,~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!life:azcentral.com. ,quot; .... <:,
Justa thought:
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. 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. 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: www.twelve28.com
DESERTLIVING
46
9.
10. 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
clothing.com, 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
11.
12. 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~'
13. 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 wrinkl~.to 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
14. 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
15. :: 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: myspace.com/carldameron
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: myspace.com/ensynch 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.
http://www.ocmetro.com/NEW_SITE/currenCissue/feature_story. php 5/21/2007
16. E
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