“The restaurant business is my passion,” she said. “I love food, I love wine, and I love sharing my culture with people. I wanted to create a beautiful place for people to meet to enjoy great coffee, food and company.”

After working in her family’s Italian restaurant for years, Ambrosio decided to open her own restaurant close to her family’s Casa Mia restaurant in Scottsdale. She opened Zingara Market in August 2023. 

Zingara, which translates to “gypsy woman” in Italian, offers coffee, pastries, grab-and-go items, wine and all-day dining. The market sells a variety of European goods, ranging from olive oils and pasta to cutlery and candles. 

“This neighborhood needed a restaurant like this, where people could meet any time of day, from having coffee and pastries in the morning to having wine and dinner,” Ambrosio said.

Opening the restaurant was a new experience for Ambrosio, and she was involved in every aspect of the design, from the space to the menu to the plating.

Zingara’s menu was created by Ambrosio and chef Jordan Adams and features authentic dishes from Italy, France and Spain, as well as wine selections from Europe. Menu favorites include dates stuffed with Iberico pork chorizo and guanciale, meatballs made with American wagyu beef and Iberico pork, Spanish octopus with forbidden rice, and Gambas al Ajillo, a Spanish shrimp dish with garlic, lemon and chili flakes. The dessert menu offers brown butter chocolate pave and croissant pudding with a salted caramel bourbon sauce.  

Ambrosio has received positive feedback. “I have built relationships in the local community working at my family’s restaurant for many years,” she said. “People thank me for bringing this concept to the neighborhood.”

To learn more, visit zingaramarket.com.

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FoodieLand, March 22-24, Phoenix Raceway, Avondale

FoodieLand is a family-friendly outdoor event with more than 175 vendors representing food and flavors from across the globe. The event, which has stops in Arizona, California and Nevada, also features entertainment, live music and local artisans. Admission is $6.

Uncorked Wine Festival, April 6, Salt River Fields, Scottsdale

With more than 100 wines to sample, as well as seltzers and canned cocktails, food trucks and entertainment, the festival benefits Arizona Small Dog Rescue. General admission tickets are $60 and early admission tickets are $75.

Rusty’s Beer Fest, April 7, Mountain Shadows, Paradise Valley

The third annual event offers samples of 30 beers, including top local brews, a buffet featuring dishes like bratwurst and pretzels with beer cheese, live German-style music and raffle prizes. The cost is $49. There is an option to play in a golf tournament for $100.

Foodstock, April 13, Peoria Sports Complex

Enjoy a variety of cuisines from 50 food trucks, a full bar and children’s activities. Gate proceeds will help feed West Valley children experiencing food insecurity through Peoria Diamond Club’s nonprofit program. Entry is $5; kids 12 and under are free.

FRIED: French Fry & Music Festival, April 20, Hance Park, Phoenix

Sample a variety of inventive French fry creations from local food trucks and vendors, from classic to loaded with unique toppings, while enjoying live music from local bands and artists. Admission is $16.

Verde Valley Wine Festival, May 11, Riverfront Park, Cottonwood

This festival highlights the region’s variety of wines, as well as local beers and spirits, music, food and local artists. Tickets are $40 in advance and include eight tasting tickets and a commemorative wine glass.

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Desert Botanical Garden collaborates with SanTan Spirits to create an anniversary gin

To commemorate its 85^th anniversary, Desert Botanical Garden launched a private-label gin collection in partnership with Chandler-based SanTan Spirits.

Gertrude’s Founders Gin pays tribute to the Garden’s founders, philanthropist Gertrude Divine Webster and Swedish botanist Gustaf Starck. The Garden chose gin to pay homage to Webster, a gin connoisseur whose drink of choice was a gin martini, according to Garden historians.

“We wanted an Arizona partner that produced a quality gin that could pay tribute to our co-founders,” said Marcia Flynn, senior director of event services at the Desert Botanical Garden. “When speaking with SanTan Spirits, we knew they understood the importance of the project and could meet our needs throughout our 85^th anniversary year.”

Gertrude’s Founders Gin includes two varieties. Citrus Rose Gin: Juniper & Botanicals is a blend of nine botanicals, including rosebuds, grapefruit and lavender, finished with hibiscus flowers. The more traditional London Dry Gin: Navy Strength is a blend of 12 botanicals, including juniper, grains of paradise, white pepper and Arizona orange peel.

“It was love at first sight and sip,” said Flynn. “We knew that if Gertrude, a connoisseur of quality gins, were present today, Citrus Rose would be one of her favorites. What made it even more special was that our marketing team was able to design the two labels to reflect the beauty of the Garden and complement the flavor profile of the gins.”

Both gins are exclusively available at the Desert Botanical Garden. A bottle can be purchased for $39.85, with proceeds from each sale benefiting the Garden and its mission to advance excellence in education, research, exhibition and conservation of desert plants of the world with emphasis on the Sonoran Desert.

Gertrude’s, the Garden’s onsite restaurant, is featuring two cocktails using the commemorative gin. Elder Empress features Founders Citrus Rose Gin, Empress Elderflower Gin and hibiscus syrup. The Garden Vespa includes Founders Navy Strength Gin, Empress Indigo Gin and vodka infused with butterfly pea tea.

For more behind this Frontdoor, visit dbg.org.

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“The menu is an homage to my and Mark Stone’s travels across Asia with inspiration drawn from countries including Thailand, Vietnam, Malaysia, Singapore and Japan,” said Sosa, who has competed on “Top Chef,” “Iron Chef America” and “Beat Bobby Flay.” 

The menu embraces the rich tapestry of Asian street food culture with highlights that include black pepper Maine lobster — a riff on a Singaporean dish with oyster sauce, garlic and ginger — and Tuna Thai Jewel, a savory twist on a Thai dessert, with tuna sashimi and turmeric tapioca-dusted jicama in a lemongrass-ginger broth.

Kembara has one of the largest collections of Asian spirits in the United States, including Japanese whiskeys and sake, as well as spirits from India and Thailand.

In addition to the food and beverages, the design is a critical element of the experience. The space was designed by Thomas Schoos, who also designed Tia Carmen and other restaurants, including Morimoto in Napa and TAO in New York and Las Vegas.

“Thomas Schoos created a modern and vibrant space inspired by Asia’s night markets,” said Sosa. “The open kitchen layout offers glimpses of the team cooking at their woks and grills, infusing the space with energy.”

For more behind this Frontdoor, go to kembaradesertridge.com.

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Each restaurant offers dishes highlighting Japan’s renowned Hokkaido scallop with a sake pairing. Restaurants participating in the series include Kaizen and Sake Haus in Phoenix; Kuka Sushi and Izakaya in Tempe; Shimogamo and Mikado Sushi in Chandler; and Roka Akor, Kay Sushi and Sushi Crush in Scottsdale. The pairing at Hana Japanese Eatery in Phoenix features flash-fried Hokkaido scallops drizzled with soy vinegar sauce with Nanbu Bijin sake. Umami BBQ and Sushi in North Phoenix is offering Hokkaido scallops carpaccio with lemon, cucumbers and ponzu sauce paired with Arizona Sake. By using #SupportSake and tagging @supportsake in social media posts, diners will be entered to win roundtrip airfare to Japan and other prizes.

“We are committed to further strengthening the relationship between Japan and Arizona in the area of food as well as economic and cultural ties,” said Kenko Sone, Consul General of Japan in Los Angeles. “Japan has high-quality seafood from our rich coastal waters, and sake and seafood have a harmonious relationship that complements and enhances each other. I hope Arizonans will take this opportunity to enjoy the marriage of Japanese seafood and sake.”

For more behind this Frontdoor, visit tasteofjpn.com/supportsake.

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“We are helping businesses in underserved communities that may not have access to resources due to barriers like education and language,” said Jose Gamiz, food entrepreneurship coordinator at Local First Arizona.

Local First Arizona’s Community Kitchen incubation program offers low-cost access to commercial kitchens to food entrepreneurs who need a fully equipped and licensed space and resources to launch or expand their business.

Entrepreneurs in the incubation program can use Local First Arizona’s Community Kitchen space for up to two years while they build their business and receive guidance on running a food business, from finance and purchasing to marketing, staffing and operations.

“We help entrepreneurs grow their business to the point where they can open their own space, whether it’s a food truck, brick and mortar location or an online business,” said Gamiz. “We are here to help these entrepreneurs set and achieve their goals. We can also connect them to banks and credit unions for loans and help them get permits they need.”

Entrepreneurs with a food-related business can apply through Local First Arizona’s Good Food Finder website. Businesses selected for Local First’s Community Kitchen incubation program must participate in the Good Food Boot Camp, a six-week course providing information and resources from experts and industry professionals to help entrepreneurs successfully scale their businesses.

Local First Arizona holds quarterly meetings with entrepreneurs in the incubation program to review their progress. They can also connect them to professionals who can help in areas like accounting and website development. After entrepreneurs leave the incubation program, they can continue to receive support from Local First Arizona.  

Gamiz was part of the first Community Kitchen incubation program in Mesa as an entrepreneur. “I have come full circle, and now I have the opportunity to help other entrepreneurs, which is extremely rewarding,” he said.

Local First Arizona has incubated more than 200 restaurants and food businesses since 2017 through its Community Kitchen and Good Food Boot Camp programs. 

Community Kitchens have been home to a variety of businesses, from homemade jams, candied nuts and desserts to food trucks and catering companies. Success stories coming out of Local First Arizona’s program include Empanada Empire, Bagel Daddies and Chilte, which has received local and national awards. 

One of the businesses currently utilizing Local First Arizona’s Maryvale Community Kitchen, which opened in late 2023, is Chispita’s Catering, which a mother and daughter run. 

“It’s a great experience being in the Maryvale Community Kitchen,” said Carmen Perez, the chef at Chispita’s Catering. “The kitchen has good equipment and the space we need. We are learning a lot about running our business, including marketing, finance and much more. It’s reassuring to have help available to guide and advise us as we grow.” 

For information, go to goodfoodfinderaz.com.  

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“Our goal is to go beyond the ordinary, making Trevor’s a distinctive and memorable destination that transcends the typical liquor store visit,” said Zoe Vince, director of marketing for Trevor’s. “Trevor’s sets a new standard for the liquor store experience, skillfully intertwining shopping with entertainment. As a locally owned establishment, Trevor’s takes pride in fostering a personalized and community-centric approach.”

Trevor’s first location opened in South Scottsdale in December 2020, offering a rotating selection of 24 beers on tap, daily food trucks, two patios with oversized games, an outdoor cigar lounge and a pet-friendly ambiance. The second location in North Scottsdale opened in January 2023, featuring a craft cocktail bar, cigar lounge, expansive patio, two cutting-edge golf simulators and a wood-fired pizza kitchen, as well as salads, sandwiches and charcuterie boards. The Arcadia location opened in November 2023 and also has a wood-fired pizza kitchen, craft cocktails and arcade games.

The cocktail selections at the Scottsdale and Arcadia locations range from classics like margaritas and Old Fashioneds to unique creations like a strawberry coconut Negroni, the Oaxacan Sun with mezcal and pineapple liqueur, and Trevor’s Spritz with peach and orange vodka, Aperol and Prosecco. Trevor’s also offers tasting events, allowing guests to sample a variety of spirits.

Trevor’s has plans to open a fourth location in 2024. “Trevor’s is thrilled about the exciting developments on the horizon,” Vince said. “We are excited to bring our unique blend of retail and entertainment to even more communities. As we expand, our focus remains on delivering exceptional experiences, diverse selections and a strong sense of community.”

For more behind this Frontdoor, visit trevors.com

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Opened in 2001, Quiessence stands for a quiet, tranquil environment. “The restaurant has evolved a lot over time. It started out as a more casual restaurant, where we hosted cooking classes,” said chef and co-owner Dustin Christofolo. “Over the years and after a few remodels, it has evolved into a fine-dining establishment with specialized tasting menus. 

At the beginning of 2023, we opened our new state-of-the-art Q Kitchen, the perfect custom space for our farm-to-table restaurant.”

Christofolo describes Quiessence as farm fresh with a rustic soul. “The ambiance is very romantic and the menu is true farm-to-table with our onsite garden just steps from our kitchen,” he said. “We are inspired by the flavors and seasons of Arizona.” 

Guests can enjoy a three-, four- or five-course tasting menu with optional wine pairings featuring seasonal ingredients. Recent menu selections include butternut squash soup with goat cheese mousse, potato gnocchi with guinea hen confit and Alaskan halibut with chickpea puree and corn relish. The Quiessence chef’s spread includes local cheeses, cured meats, brick-oven baked artisan bread and seasonal jams. Additional bites like Japanese A5 Wagyu and foie gras macarons are also available. 

Beverage selections at Quiessence include several wines from Arizona, as well as cocktails featuring fresh ingredients from the farm, like a citrus margarita and a smoky Paloma.

The stunning property includes an organic pecan orchard, the Soil & Seed Garden, which provides produce for all three restaurants at The Farm at South Mountain, and a rustic farmhouse where Quiessence is housed. Dining options at Quiessence include the Chef’s Table in the heart of the new kitchen and the Brick Oven Experience, which offers a special tasting menu next to a fireplace under a private gazebo.

In addition to onsite ingredients from the farm, including herbs, microgreens, beets, radishes, citrus, eggplant and zucchini, Quiessence uses a variety of local suppliers, including Noble Bread, Two Wash Ranch, McClendon Farms and Crow’s Dairy.

“It’s important to support the people of your region,” Christofolo said. “Fresher ingredients imply more sustainable practices. We follow the lead of the seasons and the land to guide our menu and our cooking. The flavors of the Arizona terroir shine through each dish with the unique layering of flavors and exceptional use of the local ingredients.”

For information, visit thefarmatsouthmountain.com/quiessence-restaurant.  

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At a time when options were limited, the team wanted to make healthy, great-tasting food readily available at a reasonable price with exceptional customer service. The concept took off, and 30 years later, Pita Jungle has 23 locations throughout the state. The founders continue to be heavily involved in all aspects of Pita Jungle’s operations.

With the mission of helping guests sustain a healthy and balanced lifestyle, Pita Jungle offers a variety of vegetarian, vegan and gluten-free items. Pita Jungle’s menu is influenced by global flavors with the benefits of the Mediterranean diet.

In December, Pita Jungle launched its International Street Flavors menu, offering Mediterranean-influenced dishes with light, fresh and unprocessed ingredients inspired by global street foods. The menu is available through the spring and features dishes like gluten-free lemon chicken rice soup, a vegetarian Mediterranean bean and cheese burrito and a vegan street noodle stir fry in a spicy garlic ginger sauce. The International Street Flavors menu features $3 “Inflation Busters,” including a wood-fired cauliflower taco and a gluten-free hummus and chicken taco. Pita Jungle also offers a happy hour menu with Mediterranean-inspired tapas such as hummus, tzatziki, falafel, feta and olives.

With three decades of success as a beloved Arizona brand, Pita Jungle continues to stay true to its roots and provide healthy, delicious food with global flavors to meet a variety of preferences with a focus on quality and customer service.

For more behind this Frontdoor, go to pitajungle.com.

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“The local community has watched this project grow over the past several years and there was a lot of anticipation,” said Calvin Arnold, national sales director for Caduceus Cellars and Merkin Vineyards. “We are thrilled with the support we’ve received from both locals and visitors. People are discovering this hilltop where we are growing grapes, making wine and presenting what this area has to offer.” 

Caduceus Cellars and Merkin Vineyards are family-owned wineries based in Jerome with a strong presence in Arizona. Owner and winemaker Maynard James Keenan, lead singer for the band Tool, moved to Jerome in 1995.

In 2009, Caduceus opened a tasting room in Jerome. The Merkin Vineyards Tasting Room & Osteria opened in Cottonwood in 2016. “The focus was wine, but people started gravitating to our food and pasta programs,” Arnold said.

In addition to Caduceus Cellars and Merkin Vineyards, the family of brands has grown to include Four 8 Wineworks, which has tasting rooms in Jerome and Cottonwood, and Puscifer Queen B, a line of canned wines. A Merkin Vineyards tasting room and restaurant opened in Old Town Scottsdale in 2019.

As of 2014, all of the grapes used to produce these wines are grown in southern Arizona and northern Arizona’s Verde Valley. “We take a lot of pride in where we come from. Everything we do, from our branding to our labels, is an homage to where we live,” Arnold said.

In addition to focusing on Arizona wine, the brands have multiple greenhouses and orchards throughout the state that grow a variety of items, including basil, mushrooms, microgreens and apples.

The Trattoria menu at the hilltop facility is dominantly Italian and features produce grown in the greenhouses and orchards, as well as fresh bread and pasta. Popular menu items include gnocchi with sage and prosciutto cream sauce and the Merkin mac and cheese, prickly pear-infused pasta with pancetta and mascarpone cream sauce. The menu also offers wood-oven pizza, bruschetta and wine flights. 

“Everything on the menu is made to pair with wine, as that is our focus,” Arnold said. “We grow as much as we can and try to source locally as much as possible. We have a taste of Arizona in everything we do.”

To learn more, visit merkintrattoria.com.

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