Page 42 April 2013 MARILENA’S PIZZA DOUGH ½ cup lukewarm water ½ tsp. of yeast 1¼ cup fl our ½ tsp. salt Dissolve the yeast in the water and add ½ cup of fl our at the time. With the last of the fl our, add the salt. Cover and let it rise. Makes three small pizzas or one big 13 x 17. Add sauce, cheese and other toppings as desired. Chance meeting on a train leads to life of happiness By Amanda Goossen In March 1982, Marilena Cataldo was on a train, heading from her hometown of Luni, Italy to Venice, to visit her brother Antonio, who was in the service. At the same moment, Erik Sacks also was on a train to Venice. A Phoenix native, Erik had gone to the University of Santa Barbara, graduating with a degree in sculpting. After graduation, a professor had told Erik studying in Italy would help him further his knowledge and experience. Marilena and Erik took seats next to each other on an Italian train. “Erik asked me for my phone number,” Marilena said. “I didn’t give him my home phone number because I lived with my parents. In Italy you practically live with your parents until you die.” Instead she gave the mystery man her work phone number. He called and sometimes stopped by her of fi ce. “I wasn’t sure I wanted to date him,” Marilena said. “He wasn’t Italian.” Friends, however, convinced her to give the kind American suitor a chance. “I worked in Milan and Erik lived in Milan, so we would meet at the end of the day. By January 1984 we had dated a year and a half and he had to return to the states. We had to make a decision.” Working for the government allowed Marilena to take a six-week vacation each year. Taking all six weeks at once, she took a trip to Arizona where she learned of Erik’s hometown and saw the sights. They went to the Grand Canyon. Then, she took a six-month leave of Continued on page 43 “ “ “ “ “ “ “ h h h h h h h h h h hy y y y y y y y y yp p p p p p p p p pe e e e e e e e er r r r r r h h h h h h h h h h hiiiiiiiip p p p, , s su u up pe er r c cr re ea at t tiive e, p p p e e ex x xt tr ra ao or rdiin na a ar r r ry y y y s s su us sh hii. ” ” ” ” ” ” ” ” ” – Z Z A A AGAT T W Scottsdale • 480.970.2121 sushiroku.com 1/2 OFF! Bottles of Wine & Sake SUNDAY & MONDAY HAPPY HOUR 4-6:30p DAILY 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 Live, Laugh and Love Dining Out! Expires 04/30/13. Maximum 6 people per table. Expires 04/30/13. 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 Chef Owned ~ Originally from Chicago Serving the valley for over 30 years ★ ★ ★ ★ ★ “Best of Phoenix” 2012 Phoenix Magazine

Page 43 April 2013 absence from her job. “I wasn’t sure I liked it here,” Marilena said. “Arizona was a different place in 1985. There wasn’t much here. And my family was in Italy.” Love, however, had a different plan. On the day before Thanksgiving 1985, Marilena and Erik were married. Then in December 1986, after Marilena converted to Judaism, they had a second wedding. “I grew up Catholic,” Marilena said. “But I wanted to have children and it was important to me that they grow up in a household with one religion. I studied and worked hard. “My dad always told me that if you’re going do something, do it right or don’t do it at all. So in August of 1987 we had another wedding, in Brooklyn, after I studied and converted to be orthodox.” Three weddings later, Erik and Marilena Sacks had developed quite the marriage. Now, 28 years and three sons later, Marilena still cooks the meals her mom made for her in Italy as a child. Pizza is everyone’s favorite. “I still make my mom’s pizza dough recipe. But now, I make it on the barbecue,” she said. Twenty years ago, soon after they moved into their Arcadia home, Marilena said she realized it was far too hot to put the oven on 550 degrees during the summer. “We make pizza all the time. But summertime is the best time for pizza and you just can’t put the oven on that high.” So with her mother’s recipe in hand, this well-educated home cook took her pizza to a new cooking mechanism, creating an entirely new experience with the same delicious fl avors. Her family raved. Friends began to request dinner invitations and even catering. Recently, Marilena has worked hard to cook for birthday and dinner parties. “Everyone keeps saying I should turn it into a business, but for now, it’s just for fun and enjoyment.” Cookbook Continued from page 42 Toffee business springs from long family tradition Lenore Driggs By Amanda Goossen Lenore Driggs married into the toffee business. “My husband gave me a box of toffee when I was his girlfriend. Or actually when he wanted me to be his girlfriend,” Lenore said. “The rest is history.” After passing the box of toffee around to her family, they all knew it was something special. “My mother-in-law had made the toffee for years. It was a family tradition and when I married in to the family, I too, began helping in the holiday festivities.” Then one Christmas, Lenore’s sister asked if she could buy a few boxes of the toffee. She knew it was tough to make and didn’t want to take advantage of her sister, but she also thought it would make terri fi c Christmas gifts for friends and family. “At about the same time, my 10-year- old daughter Emily was selected to be in a performance of the Nutcracker at Ballet Arizona. The ballet classes were going to be a fi nancial problem and I realized that selling toffee might just cover the cost,” Lenore said. Twinkle Toes Toffee was born. “The name just made sense. Plus the alliteration of the Ts was nice. It just all worked.” In February 2011, Twinkle Toes Toffee made its debut at Tavan Elementary School doing a fundraiser just in time for Valentine’s Day. It did so well, Lenore said she knew she had a business. Months later, Lenore was eating at Vincent’s Bistro with her mother-in-law, who casually mentioned to Vincent her daughter-in-law made the best toffee. Vincent recommended she book a booth at his weekly Farmer’s Market. “We are now at Vincent’s Farmer’s Market every Saturday and we do Internet orders as well. Twinkle Toes Toffee has done just what I expected. It has paid for Emily’s dance lessons plus a little extra.” Lenore has created new recipes based on her mother-in-law’s original recipe, in fl uenced by what she’s learned from her customers. “White chocolate macadamia and milk chocolate almond were the original fl avors, but I learned from our fi rst fundraiser that kids and even adults prefer something a bit more plain,” she said. Now fl avors include butter pecan, dark chocolate almond, cookies and cream, Continued on page 44 40th street & camelback complimentary valet offered | foxrc.com h h h h h h h h h h h h ha a a a a ap p p p pp p p p p py y y y y y h h h h ho o o o ou u u u u ur r r r r r a a a a a al l l ll l l l l d d d da a a a a ay y y y s s s s s su u u u u un n n n n nd d d da a a ay y y y y y y y J J J J O O O O I I I I I N N N N N N N N U U U U U U S S S S S S