Pub gearing up for Super Bowl Party

Looking for a great place to watch NFL playoffs or the Super Bowl? Check out Stadium Club, with its 24 screens set up throughout the pub that offers a great view of the game from any angle.

It’s like a tailgate party without having to do all the work, with great food, drink specials and great customer service. Keri Kruse, who has owned the Stadium Club for the past 3 1/2 years, says the pub has developed a big following of football and other sports fans despite changing its location in June.

The Stadium Club is one of Chandler’s original sports bars, opening 20 years ago in a strip mall on Chandler Boulevard and Alma School Road. Kruse bought the bar/restaurant and decided to make the move to a new location on Ray Road and Alma School about a year ago.

She took a site at a former Famous Sam’s restaurant and after a three-month remodeling project opened on June 8.

“A lot of our regulars followed us,” says Kruse, who is originally from Buffalo, New York, and uses an authentic Buffalo Wings recipe at Stadium Club. “We’ve gotten a lot of new customers too.”

The former Famous Sam’s was a big Green Bay Packers bar and Kruse says a Super Bowl featuring either the Cardinals or the Packers would probably be the best for her business. She’s working on some great Super Bowl food and drink specials to help entice patrons to come out for the game.

Kruse says the Buffalo Wings, which she calls the “real deal,” are the most popular items, along with the burgers, which are made with only fresh and never frozen ground beef. The carne asada tacos are also a big favorite.

Besides football and other televised sports, Kruse says the restaurant also has live music on Saturdays and karaoke on Wednesdays and Fridays. Also on Fridays, there is a Team Trivia contest with various prizes offered. There are also pool tables available.

The Stadium Club is located at 940 North Alma School Road (on the southwest corner). Call (480) 963-3866.

Written by Louis Sacco

Three Valentine’s Spots to Set Your Heart On

The East Valley may not be the heart of the culinary world, just yet, but if you want to spend some special moments with your heart’s desire this Valentine’s Day, here are three local places that combine warmth, good food and an excellent selection of wines.

Cork, 4991 South Alma School Road, Suite 1, in Chandler offers an eclectic menu, explains owner/general manager and sommelier, Robert Morris. “Our menu changes frequently, and we specialize in a multi-course style of dining, with two to three courses the norm,” Morris says. Cork has a small bar/café area for intimate rendezvous. The restaurant’s wine list, with more than 400 selections, has obtained a Wine Spectator

“Award of Excellence,” Morris notes.

Another stop in Chandler is D’vine Wine Bar & Bistro, 3990 South Alma School Road. Owner Mark Nowicki also has a location, the original, in the Las Sendas community of northeast Mesa. The Chandler restaurant opened June 1, 2007.

“D’vine is a comfortable location to unwind, listen to live entertainment and indulge in a chef-driven menu,” says Nowicki, adding that live entertainment is scheduled the evening of Valentine’s Day.

You can also enjoy the D’vine experience at the bar. “Our award-winning wine list is extensive yet approachable,” he says. “Servers are well trained in selecting the optimal wine to complement the guest’s tastes

and/or food choice.” David Newton is the sommelier in charge of the D’vine wine program, assisted by Josh Ronding in Chandler.

The restaurant offers 200 different labels focusing mostly on New World wines — U.S. (in particular, Napa) South America, Australia — with a few Old World French and Italian wines as well.

In Gilbert, consider Vine Expressions Wine Bar, 1030 South Gilbert Road, Suite 103, in Gilbert Town Square. Gilbert residents Darlene and husband Davin Smolnisky opened the town’s first wine bar three years ago.

This year for Valentine’s Day, Vine Expressions is holding an afternoon wine tasting, 2–4 p.m. for couples to enjoy before dining at one of the East Valley’s fine restaurants.

The wine bar offers several hundred different wines from around the world, with more than 30 options by the glass. The glass menu changes every three months to give customers new wine options. Vine Expressions will also special order wines not in the store.

With their wine, customers enjoy appetizers, panini’s, salads and desserts. Wine tastings are every Wednesday, 6 to 8 p.m., and live music is scheduled every Saturday night, 8 to 11p.m.

For Valentine’s Day and any day, Vine Expressions offers camaraderie and good wine. “I love looking throughout the bar at night and knowing almost everyone’s name and how they found me. There is great sense of community among our customers,” she says. “You may walk in alone and not knowing anything about wine, but you walk out with a new favorite wine and having met new friends, telling them you will see them again next week. I can’t imagine it any other way.”

Written by David M. Brown

Chase Southerland of FUTURA STONE COMPANY

Futura—Pebble Deck (concrete resurfacing) and Cool Deck Restorations (pool plaster coatings) are family owned and operated specialty contracting companies located in Arizona since 1988. They specialize in Pebble Dek concrete resurfacing, cool deck restorations, and pool plaster coatings. With more than 20 years in the business, the family’s experience assures the quality and attention to detail their clients demand.

What led you to start your business?

I was born into the business. My family got in the specialty contracting business in the early 80s, coming out with a concrete resurfacing product called Futura Stone. Futura Stone became the Number One selling product of its kind in Southern California. In 1988, my family opened Futura Stone Arizona in Scottsdale, which we have owned and operated since. Since then we came out with new products, such as Pebble Dek concrete resurfacing, and cool deck restoration services.

Tell me something about your business that people might not know.

We are the only installers of the Pebble Dek concrete resurfacing product in the state of Arizona. Pebble Dek is created with natural river stones and the highest quality epoxy bonding system.

We apply it over existing concrete areas. Pebble Dek is very durable, stain resistant, crack resistant, repairable, and restorable. Ideal for patios, driveways, pool decks, and patios.

What are the biggest challenges you’ve had to overcome as a business owner?

The biggest challenges have been adapting to the new economy, specifically adjusting sales, marketing, and overhead. A business plan that has worked in the past might not be successful in this economy.

What drives your passion in this business? My family, friends, and employees, is what drives my passion. They give me the drive to not fail, and make savvy decisions that will benefit

the company.

What advice would you give somebody starting their own business?

Surround yourself with good people. Your chances of success will go up greatly if you have the right people around you, and your business.

Stuart’s Tip: In all the years I’ve consulted small business owners, I’ve found the quickest way to improve a business is by improving its team of employees. Chase hit the nail on the head with his advice in surrounding himself with the right people. Ready to take your business to the next level? Do like Chase did, and build yourself a great team!

A wedding is the most important day for a couple. It’s a day to celebrate their commitment for each other with friends and family.  In the San Tan Community, photographers Wendy Newman and Jody Ethington captured some local residents on their special day.

Krystle Lee Moritz and Cody Allen Henderson were married recently at St. Anne Catholic Church in Gilbert, with their reception at Villa Pallavicini in Chandler. Krystle was born in Chandler and graduated from Mesquite High School in Gilbert and also Arizona State University’s Walter Cronkite School of Journalism and Mass Communications. She is a weather and news anchor on KTVL, a CBS affiliate station in Medford, Oregon.

Cody is a lifelong Mesa resident and graduate of Mesa High School. He attended Mesa Community College and is currently finishing a bio-medical bachelor’s degree.

Written by Louis Sacco

Photography by Wendy Newman

La Calabria Ristorante offers taste of chef’s home

Do a Google search for Calabria, Italy, and you’ll find that the main tourist attractions are the coastline, with its rugged cliffs and sandy beaches, and its mountains.

But San Tan area residents who visit La Calabria Ristorante in Gilbert will crave to visit the area on the very south of the Italian peninsula for the cuisine, particularly as it’s cooked by Giovanni Spataro at its location at 1534 East Ray Road. The restaurant is hidden away in a strip mall behind a tire store at the northwest corner of Ray Road and Val Vista Drive.

La Calabria is a true mom-and-pop eatery with Giovanni running the kitchen and wife Clara overseeing the front of the house. Two previous restaurants have come and gone in this location, but Clara says they decided to give it a go because it’s been their dream to run a restaurant.

“We’ve had so many people come to dine in our home say that we should open our own restaurant,” Clara says. “So we did. We wanted to give an authentic taste of Calabria, which is where Giovanni is from.”

The restaurant has been open for 15 months now, but still is trying to overcome the hurdle of being stashed in the shopping center that includes a dance studio, karate studio and a dentist. There is no visibility from the busy Val Vista Drive or Ray Road streets.

“Giovanni creates different specials every night,” Clara says. “And we use only the freshest products.”

Some of the entrée selections include Chicken Amalfitano, a chicken breast topped with proscuitto, fresh mozzarella, red wine, demi glace, fresh mushrooms and fresh herbs; Gamberi Marinara, shrimp in marinara sauce; Veal Scalloppine Sorrentino, veal topped with proscuitto, eggplant, sliced tomato, mozzarella and light marinara sauce; and Filetto Di Manzo Al Pepe Verde with Shrimp Scampi, a filet mignon grilled to perfection served with green peppercorn brandy sauce.

Entrees are served with a side salad and vegetable of the day.

Desserts are also highlights, including the homemade tiramisu and homemade Italian cheesecake.

The restaurant also has great lunch specials and also offers catering and room for parties. La Calabria is open Tuesday through Friday for lunch from 11 a.m. to 2 p.m. and for dinner from 4 to 9 p.m. It’s open Saturdays from 4 to 10 p.m. and Sundays from 4 to 8 p.m. It’s closed Mondays, with the exception of private parties.

Clara says the restaurant is family friendly and also offers a great selection of menu items for children. Those interested can call the restaurant at (480) 726-3537.

Written by Louis Sacco

Season’s harvest can create a rustic centerpiece

The holidays offer so many opportunities to showcase the bounties of the season. Take advantage of fall’s colorful gourds and hearty plants to create a centerpiece that celebrates the holiday’s humble beginnings.

Three small cabbage plants can be rooted in a white pumpkin and accented by beaded pins and delicate white blossoms. Smaller gourds surround the arrangement; some have been hollowed out and used as candle votives. Suit your centerpiece to your personal style by playing with different shapes and colors, or swapping seasonal plants for autumnal blooms. Step-by-step, Cyndie Turtoro of Design in Decor (www.designindecor.com) shows you how.

Carve a large opening around the stem of your pumpkin, leaving plenty of room for your arrangement. Remove the stem cap, and use a large spoon to scoop out the seeds and pulp. If using seasonal plants, remove them from their containers and pour any loose soil into the gourd. Extra potting soil may be needed to keep plants in place. If using fresh flowers, line the gourd with plastic wrap, insert floral foam, and add ice water for extra longevity.

Insert plants or flowers and arrange as desired. Tip: Ornamental cabbage, as pictured in this article, is part of the Brassica family, which also includes mustard greens and kale. Brassica plants come in a variety of colors, from deep purple to white, and will keep for long periods of time.

Accent your centerpiece with ornamental pins or beads, rhinestones—anything you wish.

To create candle votives, cut off the bottom of the gourd first, so it will lay flat. Carve out the top, and use a small spoon to scoop out the seeds and pulp.

Tip: Artichokes also make fun, festive votives. Remember to trim the sharp points off of the leaves!

A centerpiece using seasonal plants can be made several days before your event. Turtoro recommends putting arrangements outside at night for longer lasting freshness. Fresh flower arrangements can be made one day before, taking care not to bruise lighter colored blooms.

Lori Archibald is executive editor of LetsPartyMagazine.com. Visit the website for party-planning ideas, how-to articles, recipes, theme parties, DIY décor and more.

Written by Lori Archibald

Photography by Xaris Studio

Jim McMichael of Everybody’s Auto Broker

Everybody’s Auto Buyer and Consignments is a consulting firm that specializes in helping consumers purchase and sell vehicles. They eliminate the hassles, frustrations and aggravations of the dealership experience while saving you time and money in the process. Everybody’s Auto Buyer and Consignments was created so the consumer can focus on family, friends, work and fun.

What led you to start your business?

I started in the automotive industry in 1977 and watched the small Mom and Pop dealers get bought out by the bigger corporate dealers. The industry was taking a big hit in the consumer trust index. I could see that the consumer on the sales floor as very unhappy with the process and some hated their new vehicle even before they drove off in it. I started Everybody’s Auto Buyer to offer them a non-intrusive and protective relationship.

Tell me something about your business

that people might not know. Most folks don’t know that we handle all aspects of the process for them. This includes making sure they are receiving a fair value for their trade, and that they are making the best decision on the incentives…cash versus interest rate. We make sure that they are making decisions based on solid information and that they make them at home on their time – no pressure.

What are the biggest challenges you’ve had to overcome as a business owner?

The economy has created my biggest challenges. Growth has been much slower than I forecasted. Getting the word out has been another tough aspect as we found that regular advertising was not very effective for us. So we count on our networking and word of mouth to get our message out. We’ve had great success as that goes.

What drives your passion in this business?

The satisfaction of knowing that we help people every time we get the opportunity of working with them and that each and every time we see the excitement and satisfaction our clients express when they are taking delivery of their new vehicle. On the consignment side, we see how relieved our clients are when they are meeting the buyer of their vehicle at the bank for the first time ever to get the cash for title done.

What advice would you give somebody starting their own business?

Make sure that you are in a position financially to take on the adventure of your life no matter what the economy does. I have seen so many businesses open and close because they weren’t, and as a small business man that saddens me. You need to make a commitment to make it work and you need to work at that commitment every day!!

Stuart’s Tip: Jim’s focus on creating an outstanding customer experience is spot on! Small businesses must ‘Wow!’ their customers. That way, the customers will return, and bring someone else with them the next time they visit. How do you Wow! your customers?

written by By Stuart Preston, MyBusiness Advisors

D’Vine Gourmet has the perfect gifts

Denise McCreery was just experimenting when she began taking the wine her husband would bring home from wine tastings and started making “spirit jellies.” Living in Tucson at the time, Denise decided to try and sell the product and made 1,000 jars that she thought would last through the craft fair season.

“We sold all 1,000 jars in the first two days,” she says.

At that moment, Heavenly Spreadables was born. D’Vine Gourmet, a company focusing on unique holiday and event gift baskets, was the natural progression for McCreery. The gift baskets are filled with high-quality, delicious treats that include, obviously, Heavenly Spreadables and other products that are primarily locally produced.

“We always try to use local vendors whenever we can,” McCreery says. “We like to support the local businesses.”

And D’Vine Gourmet is a true local business as the McCreery’s have made the move to Chandler following her husband’s job transfer. Denise will soon open a retail space at 1075 East Riggs Road (at McQueen Road) to hopefully take care of any last-minute shoppers looking for a great local gift.

Some of the popular gift baskets include the Buon Dia, which includes fresh-baked scones smothered with Blackberry Cabernet wine jam, Italian brewing coffee, Chai tea mix, biscotti and a hand-painted spreader; and the D’Vine Pantry. a steel-ribbed willow basket with wine jellies, bourbon pecan brittle, crackers, wine infuse cheese, liquer cake, decadent sipping chocolate and other treats.

Of course, the Heavenly Spreadables wine jellies are still a staple of the business, which McCreery says is composed of about 70 percent corporate gifts. She has 20 different products including popular choices such as Black Pepper Merlot, a deep, fruity merlot flavor made even more piquant with fresh ground black pepper; Apple Chardonnay, a light, crisp, yet bold true California Chardonay combined with fresh, sweet apple juice; and Tequila Lime with Habanero, with real Mexican tequila, lime juice and freshly chopped habanera peppers.

McCreery says all the alcohol is eliminated during the cooking process and all the wine and spirit jellies are free from additives and preservatives.

McCreery built her business in Tucson through actively marketing herself and her business and she’s doing the same thing in Chandler. She’s joined the Chandler Chamber of Commerce and various other networking organizations. She recently also set up a display of her gift baskets and Heavenly Spreadables during an event at DVine Wine Bar and Bistro for an organization called Women In Need of Shopping (WINOS).

In 2007, Denise was honored with the Entrepreneurial Spirit Award, Women Entrepreneur of the Year for a Product-Based Business and was named one of Arizona’s Top 10 Women to Watch in 2005 by BizAZ magazine.

Those interested can visit www.dvinegourmet.com to see her companies selection of gift baskets, wine jellies and other gourmet gifts.

Written by Kirk Kern

Of course, you’d expect all of these components at a fancy country club eatery. A place that caters to its exclusive membership.

Bolero’s at Seville is all of this … and more.

It’s not only a great restaurant for its members, but it’s also open to the general public. And the prices reflect this, with nothing on the menu more than $15.

That is, with the exception of the 15K Burger, a great tasting burger made with all the traditional fixings and sides that include a membership to Seville Country Club. Cost, as the name suggests, is $15,000, and includes first 12 months of dues to the club.

“The restaurant is truly a hidden jewel,” says Mark Hussey, Director of Food and Beverage for Seville. “A lot of people still don’t realize we’re open to the public.”

Hussey, who has been at the restaurant for about a year, has brought a lot of ideas from his previous job at a Cabo San Lucas resort to Bolero’s. He says the facilities and dining room sell themselves. It’s just a matter of getting new people to experience the restaurant.

To do so, he’s recently implemented a number of daily specials. To assist with exposure, chef Kevin Glowacki will appear on NBC’s The Today Show in November as part of a Burger Challenge.

Glowacki will create his Crab and Whitefish Burger, a patty that consists of flaky, tender tilapia and jumbo lump crabmeat, tossed with capers, celery, onions and spices. It’s topped with provolone cheese and served on a Kaiser roll with lettuce, tomato and a spicy chipotle aioli.

“That’s one of the most popular items on the menu,” Hussey says.

Other favorites include the Delmonico Steak, an 11-ounce cut of the rib loin, grilled to the customer’s degree of doneness served with fries and slaw; and the Spinach and Arugula Salad, which consists of candied pecans, bleu cheese, roasted beets, green apples, dried cherries and grilled chicken breast, tossed in a white balsamic vinaigrette.

Bolero’s has live music on Friday and Saturday nights and has an open mic night on Thursdays. Family Pasta Night

is on Wednesday and Friday Night Fish and Chips are popular as well.

Drink specials (nightly from 5 p.m. to close) are: $1 domestic drafts on Mondays; $2 Martinis on Tuesdays; half-price bottles of wine on Wednesdays; $2 Margarita on Thursdays; and $2 well drinks on Sundays.

The restaurant, which is open for lunch and dinner seven days a week, also recently started serving breakfast on Saturdays and Sundays.

“We also have over 200 bottles of wine to choose from,” Hussey says. “It’s a phenomenal wine list.”

Written by Louis Sacco