Page 40 June 2012 Rita’s Italian Ice offers respite from summer heat By Amanda Goossen If you are one of the lucky Arcadian’s to have discovered Rita’s, you know what I’m about to rave about. This small little shop in the Safeway parking lot, perfectly located across from Arcadia High School and a million other favorite spots, was tailor-made for Arizona. In 1984, former Philadelphia reghter, Bob Tumolo was looking to supplement his income. The ferocious summer heat inspired the idea of a small Italian Ice shop, and soon he opened the doors to Rita’s Italian Ice (named after his wife, Rita) in Bensalem, Penn. Bob and his mother worked tirelessly to create the best avors and consistency, using fresh fruit and their juices. All ice was thrown away after 36 hours, guaranteeing the best quality at all times. The Italian Ice, also known as “Water Ice,” became such a hit with local Philadelphians that by 1987, Bob and his brother John opened three more stores. And by 1989, with pressure from Rita’s biggest fans, the family decided to franchise the store. Up and down the East Coast, more than 100 Rita’s stores were open by 1996. Throughout the years, Rita’s has added custard to their menu, as well as increased the Italian Ice avors from six to 75. Each day new avors are made and rotated. The most popular choice on the menu has become the Gelati, which layers gelato with your choice of Italian ice. Although a newbie may nd this combination a bit odd, after one sensational bite, trust me you will be hooked. Rita’s, although an East Coast staple and a way of life for most Philadelphians, has only recently made its mark in other parts of the country. On Labor Day last year, Arcadia got its own store. When Paul and Kathy Klapach decided to leave New Jersey and retire in Phoenix they asked their son Keith, a lawyer in Philadelphia, to consider coming as well. Now this tight knit family runs the rst Rita’s in Arizona. Twice as I’ve sat enjoying my mango Italian ice or mint and chip gelati, I’ve ended up in conversation with other diehard patrons. “Are you from Philly?” one very excited guy asked. When I looked at him with a confused glance, he simply said, “I am, Continued on page 41 Italian Treat for 2... $ 44 00 ★ 2 Soup or Salad 2 Soup or Salad ★ + ★ 2 Dinner Entrees 2 Dinner Entrees ★ 20 entree choices included + ★ Full Bottle of Wine Full Bottle of Wine ★ from proprietor’s selection Open Mon–Sun 4:30 - 9:30pm 4231 E Indian School Rd • Phoenix 602.955.1213 • LaFontanellaPHX.com Expires 6/30/12. Maximum 6 people per table. Expires 6/30/12. Maximum 6 people per table. Not valid with other offers or special events. Valid only with payment in cash. Not valid with other offers or special events. Valid only with payment in cash. INCLUDES INCLUDES Live, Laugh and Live, Laugh and Love Dining Out! Love Dining Out! Originally from Chicago • Chef Owned • Serving the Valley for over 29 years! Old Town’s favorite restaurant disguised as a wine bar! DATE NIGHT DATE NIGHT Mon. & Tues. June 3 - Sept 25 Includes: your choice of two salads, two entrees and two desserts $40 per couple $40 per couple Plus, take $10 off bottles of wine when ordering Date Night menu! SUMMER FUN AT 5TH AND WINE! $2 Wines by the Glass every 5th of the Month Open for lunch at 11am $5 Wines by the glass until 6pm Happy Hour, Monday-Friday 3-6pm Relax on our courtyard patio Nightly specials Wine Dinners Private Party Options - indoors and out Live Music Thursday , Friday & Saturday Celebrating Twelve Celebrating Twelve Summer Sundays $12 Wines by the Bottle ~ A selection of reds & whites Kids eat FREE! Open at 11am | 7051 East 5th Avenue | Scottsdale, AZ | 480.699.8001 | www.5thandwine.com Follow us on Facebook! B ean Bu rro s* Chee s e Cri sp B ean T o s ta d a Dome s tic B eer M ar g arita Mondays & Tuesdays All just $3 each! $3.00 DAYS $3.00 DAYS No substitutions, por favor. *Please note that a bean bur- ro enchilada style will be $6. 4144 E. Indian School Rd. 602-956-0178

Page 41 June 2012 Chicken Enchiladas 2, 14.5 oz. cans of green enchilada sauce 1 green bell pepper 1 Serrano pepper 2 cloves of garlic 1 package of corn tortillas (30 pack) 2 cups mixed shredded cheese of choice 2/3 cup white onion Oil for frying 2 cups shredded chicken Heat oven to 350 degrees. Mince peppers, garlic and onion and sauté in one tablespoon olive oil until soft and beginning to brown, about three minutes. Add half of one can of enchilada sauce to the pan of peppers and onions. Add shredded chicken and stir. Simmer for about ve minutes until chicken has soaked up avor, add salt and pepper if needed. Heat one cup oil in a large skillet. Once hot, start frying tortillas, one at a time, until slightly crisp. Immediately after each tortilla is cooked, lay on a paper towel and begin stufng with lling. It is important to do each one immediately after its pulled out of oil, to help keep tortillas rounded when cooking (or you will end up with very at enchiladas). After adding two tablespoons of the lling to each enchilada (more if necessary), add a handful of cheese and wrap tight. Careful, will be very hot. After all have been rolled and placed into an oven safe pan (or two), add the rest of the enchilada sauce on top of enchiladas and sprinkle with cheese. Place in oven. Bake 5 - 10 minutes or until sauce starts to simmer and cheese melts. Makes about 18 enchiladas, depending on how much lling used. Memories of grandfather leads new cook to kitchen By Amanda Goossen Twenty-one year old Andrea Griego only recently learned to cook. “Last year, I moved out of the house and I realized, I need to eat,” Andrea said. “I absolutely had to learn to cook.” To learn to cook, Andrea, who grew up in Las Vegas surrounded by extended family and moved to Arcadia three years ago, searched her memories of her grandparents cooking techniques and recipes. “I was constantly watching my grandpa cook,” she said. With Mexican and Native American roots on both sides of her family, Andrea said she was raised on Mexican dishes and an abundance of avor. “My favorite was when my grandpa made breakfast burritos,” she said. “Or his quesadillas. It was just a simple quesadilla, but for some reason it was just better than the rest.” So when Andrea began cooking, she knew her rst dish would have to be a Mexican-inspired feast. She settled on chicken enchiladas with a green sauce and set out to remember the techniques she had witnessed as a child. Using her memories, Andrea decided to add a variety of diced peppers and onions to her chicken and worked to nd just the right avor and consistency for her enchilada lling. As a hard working young girl with many obligations, she knew she’s have to take certain shortcuts, choosing to use a store- bought enchilada sauce with the hopes of soon creating her own. “The rst time my mom tried my enchiladas, she was amazed at my ability,” Andrea said. “She even took some of my techniques to use for herself and helped me with a few things I was struggling with. My tortillas kept collapsing on me and now, with my mom’s help, they stand up beautifully.” and I’ve been waiting for this for years. Thank goodness we now have a Rita’s.” Rita’s also has spent the past few years as a major contributor and fundraiser for the Alex’s Lemonade Stand Foundation. Alex Scott was born with neuroblastoma, a rare type of childhood cancer. At 7, this little ghter started a lemonade stand to raise money for doctors to help other kids. That year, she raised $2,000 for her hospital. In 2008, at the age of 8, Alex passed away. By that time, her lemonade stands, with the help of others, had raised more than $1 million. After her death, Alex’s family began a foundation to continue her work. Rita’s jumped on board. Stop by Rita’s in the month of June to donate $1 and have a lemon placed on the wall. June 19 from 6 to 9 p.m., 20 percent of sales will go directly to Alex’s Lemonade Stand Foundation. Amanda Goossen is the stay-at-home mom of a 4 and 6 year old, and creator of www.litfestmagazine.com. She’s searching the Valley for the best sweets to share with Arcadia News readers. Sweets Continued from page 40 Donovan’s of Phoenix Environment that whispers of luxury. A dining experience that truly impresses. A place to be, relax and enjoy. Wine Spectator Best of Award of Excellence 700 Wines of the World Several Well-Appointed Private Rooms Exclusively USDA Prime Beef Wine, Cocktail Bar, Martini Hour 4:00 PM. Dinner Seating Begins at 5:00PM Daily. Reservations Recommended. Business Casual. Complimentary Valet Parking. Executivecoach Service Available. Also Serving Phoenix ~ La Jolla ~ San Diego 31 st Street & Camelback Road 602.955.3666 Phoenix, Arizona 85016 On the Camelback Corridor www.donovanssteakhouse.com La Jolla 858.450.6666 San Diego 619.237.9700 AMUSE BOUCHE ANTIPASTI INSALATA MISTA organic greens, shaved vegetables, white balsamic vinaigrette SECONDI PORCHETTA braised greens, rosemary potatoes, agro dolce DESSERT PEACH CROSTATA vanilla gelato PLAN NOW TO ATTEND OUR NEXT community dinner *Credit card hold required. Must cancel within 48 hours or card will be charged. Space is limited and reservations are required. Prices do not include tax, gratuity or any additional food or beverage. st st st st st st st st st st t t t t t , p , p , p , p , p , p , p , p , p p p p phx hx hx hx hx hx hx hx hx hx x x hx hx x h h 850 850 850 850 850 850 850 850 850 850 85 850 8 850 850 850 0 0 85 8 8 8 8 18 18 18 18 18 18 18 18 18 18 18 18 8 8 18 602 602 602 602 602 602 602 602 602 602 602 602 602 2 2 602 602 3 3 32 32 32 32 32 32 32 32 32 32 3 3 324 5 4 5 4 5 4 5 5 4 5 4 5 4 5 4 5 5 4 5 4 5600 600 600 600 600 600 600 600 600 60 600 0 600 600 0 0 0 0 | | | | | | | | | fox fox fox fox fox fox fox fox fox fox fox o fox fox fo o f f rc. rc. rc. rc. rc. rc. rc. rc. rc rc. rc. c c rc. c c c c com com com com com com com com co com com o space is limited! call today for reservations 602.324.5600 M E N U monday, june 23 6 – 8 pm 4-COURSE MEAL WITH BEVERAGE PAIRINGS $45 * PER PERSON HAPPY HOUR ALL DAY ON SUNDAYS $4 select red or white wine $4 select beers $5 well drinks