BRIO Helps Nurture the Artist Within

Date: 2008-04-03

Business: BRIO Fine Arts Center
Address: 8340 E. Raintree Drive, Ste. C-6
Phone: (480) 941-8310
Website: www.briofinearts.com

Artists see the world differently than other people. It’s a fact.

Some people see a cloudy day as just that. Artists look up and see shapes with 12 shades of gray and light sources drifting through from the puffy forms above.

Nurturing accomplished artists as well as aspiring artists to meet their potential is the mission of BRIO Fine Arts Center in the Scottsdale Airpark, a four-year-old endeavor created by artist Diane Sanborn and her musician husband John to support visual and performing arts.

“All creative ideas are welcome here,” says Sanborn of the school with an average class size of 10 students. “Most of our students are from the Scottsdale area, but we have cities represented from all over the Valley.”

It’s a casual yet serious place, where novices may be sitting next to proven professionals, but there is something to be learned by each. When legendary watercolor teacher Dick Phillips demonstrates a technique, all eyes are glued to his brush as he swipes a swath of color across the paper to make a wash. His lively descriptions and tips are carefully noted as his students envision how their version of the day’s lesson will look. “It’s good to understand technique,” he says, “but the organization of a painting is the most important part.”

He is just one of the working artists who teach BRIO classes in many disciplines including drawing, painting in acrylics, oil, watercolor and pastels. Classes also are available in mosaics, figure drawing, printmaking, jewelry and mixed media. (A complete list is available on their website at www.briofinearts.com.)

It’s the only Scottsdale art school with two printmaking etching presses on the premises, supporting extensive printmaking classes for collographs, solar printing, and monotypes. There’s also a special workshop entitled “Artful Writing,” which teaches artists how to market their art to prospective galleries and clients.

Daytime classes generally are intended for adults, but there are many offerings for children of all ages after school and in the summer. A large space at the center is devoted to Club BRIO, where children work at appropriately small easels in a gallery setting and explore all of the elements of design as they paint, draw, watercolor, and create collages.

Private piano and violin lessons using the Suzuki method encourage the musical talents of both children and adults. Suzuki instruction emphasizes teaching very young children with lots of encouragement, small steps, immersion, scaled-down instruments and frequent public performances.

The school’s dedication to promoting art in the community is reflected by exhibits which BRIO hosts throughout the year with a solo artist or a group show planned monthly, including an annual exhibit of BRIO student art. Sanborn’s dedication to promoting fellow artists is reflected in her nomination this year for the Governor’s Award for Excellence in Arts Education.

The center also offers a user-friendly Internet gallery for artists who want to showcase their work online. Pictures, which can be viewed by anyone, can be downloaded to the site for a modest fee which covers the cost of the gallery, support, hosting and switching out images at any time.

Even if you don’t follow in the footsteps of Van Gogh, you still can gain from the BRIO experience. It changes your awareness and your appreciation of art in museums and galleries as you, too, begin to see the world differently.

— Sandy Doubleday

Community Bank Knows its Customers

Date: 2008-04-03

Business: Western National Bank
Address: 16435 N. Scottsdale Road, Ste. 140
Phone: (480) 612-6500
Website: www.wnbank.com

“Underline and bold, ‘community.’” That’s how Kevin Kinerk, Executive Vice President of Western National Bank, describes his community bank. He is one of three principal partners who started Western National Bank three years ago because they “wanted to control [their] own destiny.”

Kinerk, President Bill Hinz, and Chief Credit Officer Doug Reynolds worked together in starting another bank in 1998, Sunrise Bank of Arizona. They started that bank in a partnership with a billion dollar holding group located out-of-state. After almost six years building that bank up to $140 million in assets, the three decided they wanted to leave Sunrise Bank and start a new bank that is completely localized and does not have to answer to an out-of-state holding group.

The initial costs for starting Western National Bank was $12 million, half of which came from the three principal partners and the bank’s employees and the other half of which came from private stocks owned by Arizona locals. In the past three years, Western National Bank has exceeded the success of the partners’ original bank, and currently has over $205 million in assets.

The success comes from understanding and quickly responding to customers’ needs, which was the purpose of “controlling their own destiny.” An outside holding company inhibits the speed of response to customers’ needs because everything has to be processed through it. In addition, the holding company is typically located out-of-state, which dilutes the understanding of customers’ needs. Western National Bank is not responsible to any holding company, and is run by people who have a long history of doing business in Arizona.

Kinerk says, “We’ve been doing business in the Airpark for ten years, and love the area and the demographic, so our second branch had to be there.” The Scottsdale Promenade branch opened November 2007, with the original Western National branch located in the Camelback Esplanade. The bank is nationally chartered, and Kinerk foresees opening branches throughout the Southwest, but will focus on the Valley first, with the next branch scheduled to open within the next couple months at Scottsdale Road and Lincoln.

The technologically-advanced bank doesn’t have a need for opening branches on every street corner because it provides services that allow customers to do much of their banking from home or the office. Furthermore, it is partnered with Wells Fargo, which allows Western National customers to conduct transactions at any Wells Fargo branch as well. “We wanted best of both worlds with the easy access of a big bank, and the personal service of a community bank,” explains Kinerk. The technology, Wells Fargo partnership and future plans for new branches allow their customers easy access, and the knowledge of the bank’s employees allow them the quality personal service. Every phone call will put a customer in touch with one of the bank’s 52 employees, who understands their business in depth. The bank has also created special programs around certain business areas, including real estate and property management.

Part of the bank’s ability to maintain knowledgeable employees is its employee-focused programs. Western National Bank was voted one of the top ten “Valley’s Best Places to Work” for 2007 by the Phoenix Business Journal. Kinerk says, “Happy people make a successful business, and we take care of our employees excessively.” The bank offers bank ownership to its employees, as well as networking events and family activities.

Kinerk summarizes the reason Western National Bank was created and the reason he believes it continues to be a success, saying, “Although everyone has a lot of choices in banks, we are the best choice because we have desire to know our customers. We will roll up our sleeves and learn our customers’ businesses better than anyone else.”

— Sarah Laidlaw

Sur La Table: Offers Up a “Full Plate” for Culinary Enthusiasts

Date: 2008-04-03

Business: Sur La Table at Kierland Commons
Address: 7122 E Greenway Pkwy., Ste. 100
Phone: (480) 998-0118
Website: www.surlatable.com

Do you need a new truffle shaver to create an exquisite meal at home? Or would you like a refresher course on serving the perfect paella? Or are you a self-described “foodie” who wants to rub elbows with a celebrity chef at a local book signing? If you answered “yes” to any of the above, Sur La Table’s Kierland Commons location in the Airpark is already familiar to you.

Opened in September 2000, the 6,500-square-foot Sur La Table at Kierland Commons location was one of the first 20 stores opened nationwide. Founded in Seattle, Wash. in 1972 by culinary aficionado Shirley Collins, the original Sur La Table brought difficult-to-find culinary tools like mandolins and duck presses to the regional market. Also offered were cookbooks and anything that a chef might need. In 1995, after building a reputation as the destination for all things culinary in Seattle, the Washington-based Behnke family purchased the store. The Behnkes then expanded the brand to a second location in Berkeley, Calif. Since then, 60 stores have followed, but the Airpark Sur La Table was number 19.

Sur La Table Kierland Commons’ original Store Manager Tammy Gilbert still oversees day-to-day operations at the store today. Gilbert observes that the patronage at Sur La Table has increased in step with Kierland Commons’ growth. “As Kierland Commons grew, so did our traffic and the exposure and I think that Kierland especially has so much positive press and people truly love to come out here because it’s so nice. It’s manageable and it’s outside…and one of the first developments with that small town, Main Street-style feeling.”

The store offers an extensive selection of culinary tools – some for everyday use like cookie sheets and spatulas and some for use in preparing a rare treat. Other products include party supplies, cutting-edge electronic devices, and even items like flatware and table linens.

In addition to drawing crowds of home chefs, the store gets the occasional culinary professional. Scottsdale Culinary Institute student Kristen Lawrence, who is pursuing a pastry degree, visited the store recently to stock up on basics. Lawrence commented, “I came here to look for things like cookie-cutters and scales – it has a lot of everything that we need to help us out at school, plus more. I really like it…They have everything that you could think of for culinary use.”

For non-professionals who want to refine their culinary skills, the location offers classes from teacher Carol Blonder. Offered at the store’s 721-square-foot kitchen, the courses include “Chocolate Workshop” and “Italian Easter Dinner.” Occasionally, well-known guest instructors like bread guru and cookbook author Peter Reinhart visit to share their expertise. Students typically get hands-on experience in class sizes of 16 – a number which Gilbert says allows participants to get the appropriate amount of personal attention.

Ongoing at the store are visits from cookbook authors – many of them Food Network stars like Scottsdale-resident Robin Miller, who hosts “Quick Fix Meals with Robin Miller.” Miller, for example, visits the store on April 26. These types of promotional events draw lines around the block. Gilbert remembers a recent December 2007 visit from Rachel Ray. She observes, “The line was very long and there had been freezing rain that night and yet people just stayed in line; they were more than happy and pleased to wait to see Rachel. It was amazing.”

For more information about Sur La Table, and for a complete list of upcoming classes and events, visit www.surlatable.com, click on Store/Location, and search by zip code.

— Elizabeth Hughes

Bacchus Lures in Airpark Wine Lovers

Date: 2008-04-03

Business: Bacchus Wine Shoppe
Address: 7122 E. Greenway Pkwy. # 120
Phone: (480) 368-1743
Website: www.bacchusaz.com

Bacchus Wine Shoppe in Kierland Commons offers a unique approach to one’s passion for wine. Complementing your favorite bottle of pinot noir with a lighter chardonnay? The possibilities are endless at this engaging wine-cellar-like retail store with its inviting atmosphere and knowledgeable management staff.

The principle behind Bacchus is “wine made simple.” Owners Kathy Curran and Pat Norman derived the idea from a franchise in New York. They combined their ardor for wine and dividing wines into styles to complement their actual taste, rather than type of grape or geographical location.

According to Jeff Jones, Bacchus General Manager, two types of customers are usually in the market for wine: one who knows exactly what they want and one looking to learn. Adds Jones, “Someone who knows what they want is going to look for a specific label, others are not sure and are looking for direction, so we try to help them pick out their taste and go from there.”

Bacchus offers an extensive variety of crisp white wines, mellow reds, and adds a selection of the bubbly, covering the palate from sweet to bold. Brie, goat, and bleu cheeses pair with wine selections and the smoked salmon board is a staple.

On Wednesday evenings beginning at 6:30 p.m., the shop is an intimate setting for wine tasting conducted by distributors with progressive lists currently ranging from Noceto Rosato di Sangiovese, a crisp, bright California fruit to the staff favorite, Jeff Runquist Petite Sirah, also from California. Jones says that among the recent favorites is Layer Cake, a Shiraz, also from Australia.

Every Thursday is Ladies’ Night with two-for-one wines by the glass or 10 percent off the price of a bottle. Live music on Friday and Saturday nights offers a relaxing atmosphere from the daily grind.

This top-notch facility also provides a monthly wine club where members benefit from their choice in their price range. Just tell Bacchus your preference and they take it from there.

A “Wine 101” class is offered at Bacchus that includes alcohol content, clarity and characteristics of the body of selected wines. Bacchus offers a commitment to sharing wine and a complete knowledge across the board with new restaurant owners looking to educate their servers with proper techniques.

“There is no place like this place because Bacchus’ congeniality and camaraderie is unmatched. The owners facilitate the welcoming atmosphere,” said Scottsdale resident Tom Ruban.

Customized gift sets for birthdays, anniversaries, wedding showers and corporate events are available for delivery after 5 p.m. Items include wine glasses by Riedel, local art and assorted olives.

— Taylor Neal

Prickly Pear Unveils New Menu

Date: 2008-04-03

Business: Prickly Pear Fresh Mexican Grill
Address: 14740 N. Northsight Blvd.
Phone: (480) 607-6666

A Northsight casual restaurant since opening in spring 2005, Prickly Pear Fresh Mexican Grill recently introduced lunch and dinner diners to a new array of freshly-prepared Mexican dishes.

According to Prickly Pear’s Perry Herst , the food at Prickly Pear is so fresh “we have no freezer. We cook everything fresh every day.” He further explains that the new menu is most closely aligned to the cuisine of the Puebla region of Mexico, from which some of his crew and his recipes hail.

Herst did a sweep through the Southwest last fall, including stops along the so called “salsa trail,” looking for new tastes, flavors and recipes. The result is a menu full of surprises, from two all-inclusive daily specials to to-die-for desserts, especially the caramel flan.

Shrimp Diablo Tacos, one of the Tuesday specials and featuring broiled shrimp that has been basted with chopped garlic and smoked Chipotle Diablo sauce, is among the most popular dishes on the menu, Herst said. “All of our carne asadas are popular; so are our signature sweet carnitas. We also do traditional carnitas.”

Portions are huge, flavorful and made-to-order. Everything is made on the premises. Thursday’s grilled mahi mahi tacos are served with a sweet/tart Salsa Penasco, and served with pico de gallo, lettuce, and cilantro – and accompanied by the caramel flan dessert.

Daily specials can be ordered “sabroso,” which includes the entrée, chips, salsa, soft drink and a tasty dessert, or “especial,” which includes the entrée and a soft drink. Monday specials are a chipotle-kissed burrito or a chalupa; on Tuesdays the choice is shrimp Diablo tacos or chicken tamales; the Wednesday specials are carnitas verde burrito or chile relleno; in addition to the mahi mahi tacos on Thursdays, diners can also select ‘Changa Thursday; Friday’s specials are mole chicken burrito or a trio of the best taquitos.

Complementing the weekday specials are a full range of appetizers (chips, guacamole, cheese quesadilla, jalapeño poppers, etc.); soup, salads (shredded chicken, fajita-grilled chicken, sweet pork carnitas, veggie and one the restaurant calls the Don Juan); burritos, enchiladas; quesadillas and tacos that feature beef, chicken, pork or salmon.

The children’s (niños’) menu features cheese or chicken quesadillas, soft-rolled beef tacos or soft-rolled cheese tacos.

Herst recommends that diners try the restaurant’s signature beverage, the Prickly Pear Lemonade. It is made with authentic, pureed fruit from the prickly pear cactus (called “tuna”).

“Our desserts are very tasty,” Herst said. “Our flan is terrific, and our quartos leches – one more serving of milk than the traditional tres leches – is a real lip-smacker.”

Popular with Airpark-area employees for lunch, Herst says he would love to see more people come in for dinner, especially to take advantage of the all-inclusive weekday specials.

The restaurant is light and open, with bright yellow walls, a trio of horse paintings on one wall and huge steel flowers in pots atop banquette semi-walls.

Prickly Pear Fresh Mexican Grill is open Monday through Friday 11 a.m. to 8 p.m. and Saturdays 11 a.m. to 5 p.m. It is closed on Sundays. They offer take-out, catering and delivery with advance notice. The restaurant has a marketing relationship with its next door neighbor, Bear Rock Café. Diners may pick up a “Prickly Bear Card,” have it stamped when they dine at either restaurant, and after a set number of stamps, receive a loyalty reward.

— Joan Fudala

Custom Home Expertise

Date: 2008-04-03

Business: Custom Home Consulting, LLC
Address: 6501 E. Greenway Pkwy., 103-614
Phone: (480) 991-1119
Website: www.tarantinicustomhomes.com

Savino Tarantini is a master builder with over three decades of experience in the fine home building industry. His work originated as a teenager shadowing his father, a respected general contractor, on construction sites in the 1970s. Tarantini’s imprint on the desert home scene includes estates throughout Scottsdale and Paradise Valley, many in the multimillion dollar price range. Today, Tarantini offers high-end expertise, along with his connections and reputation in the market, to owner/builders through Custom Home Consulting, LLC. The consultancy is a Scottsdale-based venture that Tarantini owns and operates with his wife of 20 years, Mary Ann Tarantini.

“Aside from my building company, I started the consulting business so that I could enjoy guiding clients through their own custom home building process. I am able to assist my clients (owner/builders) with the best product for their dollar and serve as the liaison between the trade people and my clients. I also advise them through the superintendent part of the job, which can last for a few months or from start to completion,” Tarantini says. Tarantini also knows how to move the custom home process forward through the various required approval stages with city, state, and homeowner/community committees. Tarantini says, “I make things simpler by communicating directly with my client. I do not use a middleman.”

Regarding his client base, Tarantini states that they usually fall into two groups. In group one is the busy executive with a budget who knows what he or she wants, but travels or lives outside of the building area. (Tarantini has worked with owner/builders who lived as far away as Singapore). Tarantini cites that demanding careers mandate delegation of the intricate home building process with a previous residence and just need some professional guidance and expertise. Tarantini observes, “My clients trust me and they want to be able to meet with me at any given time or even show up unannounced and be pleasantly surprised.”

While the greater Phoenix real estate market has softened, Tarantini cites the ongoing strength of the luxury sector. He says, “The upper end market is still a strong market and my clients are moving here for business opportunities or for the overall lifestyle.”

Tarantini gets his business through previous client referrals, response to advertising such as local magazines, and his building company website inquiries.

— Elizabeth Hughes