Page 34 March 2013 and served with brown butter sauce and Rosti potato. “ My goal is to give everyone who dines at the Wrigley a memorable dining experience whether they are having our pizza of the week or our fi nest steak,” Chef Germanaud said. “Our cuisine is approachable and reasonably priced. We can be proud of every dish we serve.” And this spring, in honor of the Wrigley Mansion’s connection with Wrigley Field in Chicago, the Chicago- style Way beef hot dog will get anyone in the mood for Spring Training. Made with a poppy-seed bun, mustard, sweet relish, onion, tomatoes and shredded lettuce, the hot dog is a happy-hour hit. Combined with a priceless view of the Valley, Geordie’s is the ideal place to spend an afternoon, soaking in the joys of spring and indulging in a perfect bite of Chicago. Barista overcomes Asperger’s syndrome By Emilie Eaton Jon Sonneveldt of Phoenix is a skillful barista, an enthusiastic chef and an amateur guitarist. He spends his mornings waiting on customers at The Bene fi cial Bean in Scottsdale, and his Mondays volunteering at church. Sonneveldt has Asperger’s syndrome, a disorder on the autism spectrum characterized by a dif fi culty with social interactions. Sonneveldt is employed full-time, working at The Bene fi cial Bean in the mornings and fi ling papers for the Southwest Autism Research and Resource Center (SARRC) in the afternoons. Sonneveldt loves his job. “The people that I work with are absolutely amazing,” Sonneveldt said. The Bene fi cial Bean, which opened in 2012, is in the Scottsdale Civic Center Library on Drinkwater Boulevard. It provides job opportunities and work experience for people with autism. Life with autism “Growing up for me was a really hard thing to do.” Sonneveldt was raised in Michigan and moved to San Diego to attend boarding school during high school. “I was really forced to grow up and learn things on my own,” Sonneveldt said. But he had dif fi culty living with his family when he returned home after high school. He worked at his father’s company, but was forced to work in the warehouse. “He didn’t believe in my abilities,” Sonneveldt said. The other employees weren’t much better. “I was really the brunt of everyone’s jokes in the warehouse,” Sonneveldt said. During Christmas, the employees placed bets Sonneveldt wouldn’t be able to bring a date to the company party. The employees were stunned when showed up with a beautiful one. “A lot of people lost a lot of money,” Sonneveldt said. After working at his dad’s company, Sonneveldt worked in a group home, Continued on page 37 Places Continued from page 31 arcadiadaily.com arcadiadaily.com Jon Sonneveldt serving coffee at The Bene fi cial Bean B 602-956-0178 4144 E. Indian School Rd. Welcome Welcome Spring Training Spring Training Fans! Fans! Come enjoy all your TeePee favorites with the great weather on our cool new patio! STOP BY ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Family Owned & Operated Since 1947 It’s our 66th Anniversary It’s our 66th Anniversary of serving the fastest of serving the fastest ¿ sh in the Valley. ¿ sh in the Valley. We want to thank all of We want to thank all of our loyal customers for our loyal customers for making this possible. making this possible. Thank You! Thank You! – Your friends at Pete’s. – Your friends at Pete’s.

Page 35 March 2013 Salmon sliders, new house make for an Arcadia home Lisa Weisenburger By Amanda Goossen Lisa Weisenburger may originally hail from Tucson, but the Arcadia area has held her heart for almost 30 years. Three months ago, after working for nearly a year to build and design her dream house, Lisa moved in to her beautiful new Arcadia home. Each detail, from the Dutch door to the color-coded books lining the bookshelves and giving a cheerful rainbow affect to the walls, is entirely Lisa. The large “great room” allows for large get-togethers and dinner parties. “I love to open up the doors. Turn the sofas around and have a big family event,” Lisa said. The kitchen, complete with large center island surrounded by numerous bar stools allows for one and all to gather around to eat, talk and enjoy a moment together. A mother to four boys, ages 20, 19, 14 and 5, Lisa’s life revolves around her family. Kids of all ages are constantly shuf fl ing in, and with a large extended family, there is never a dull moment. “I love to cook really good food for my family. These days with the products available to us, it really isn’t hard to be a great home cook,” Lisa said. A self-proclaimed food television and HGTV junkie, this mother has learned all the tricks to satisfying a large brood. “I make these salmon cake sliders for my boys because it’s one of the few fi sh dishes they will eat,” she said. “Plus it’s great during Lent, grill season or when salmon is on sale or readily available.” Lisa turned the original salmon cake recipe into sliders to make them more kid friendly. The wasabi mayonnaise and scallions can be left off for the pickier kids, while the adventurous part of the crew will enjoy the exciting fl avors. “I marinate the salmon and make more of a teriyaki version because it’s one of my family’s favorites and it goes really well with the wasabi mayonnaise,” Lisa said. “But you can play with the recipe and change the fl avors however you like.” Although Lisa has worked as the school nurse at St. Thomas the Apostle for more than six years, any extra time she has is spent on her new business, Lisa’s Sweet Ideas. Born from her love of crafting, baking and organizing events, the new home business has developed dessert bars at weddings and helped to organize birthday parties. And with her new home, created with entertainment, cooking and crafting in mind, Lisa’s passions and dreams now have a place to grow, develop and come to fruition. arcadiadaily.com arcadiadaily.com SALMON CAKE SLIDERS Extra virgin olive oil Small onion, chopped very fi ne One stalk celery, diced fi ne 2 tbsp. fresh parsley 1 ½ to 2 cups cooked salmon 1 egg, beaten 2 tsp. Dijon mustard 2 cup, bread crumbs Salt and pepper Teriyaki sauce Wasabi mayonnaise (1 tbsp. wasabi, 1 cup mayonnaise) Leaf lettuce Scallions Heat olive oil in a large pan over medium heat. Cook onion and celery until softened and aromatic. Add parsley and cook one minute. Remove from heat. Put onion mixture in a large bowl, gently mix with the salmon, breaking the salmon into small pieces. Add egg, mustard, bread crumbs, salt and pepper. Using a ½-measuring cup, scoop the salmon and form into balls. Place pan back on heat. Add 1 tbsp. olive oil. Place salmon balls in pan, a few inches apart. Flatten each ball (the back of a clean cup or glass does the trick) and let cook. Flip when salmon cake has browned. Cook another 2 minutes. Place salmon cakes on small rolls or hamburger buns. Add teriyaki sauce, Wasabi mayonnaise, lettuce and scallions. NOW OPEN 5632 N 7TH STREET PHOENIX | 602 680 4040 CULINARYDROPOUT.COM OR VISIT OUR ORIGINAL LOCATION AT SCOTTSDALE WATERFRONT AT A NEIGHBORHOOD JOINT