Page 30 September 2014 Social, Corporate & Wedding Catering Casual to Elegant, Simple to Extravagant, Creative and Unique Imagine the possibilities... 1756 West Bell Road Phoenix, Arizona 85023 Telephone: 602.485.9924 Fax: 602.485.9939 creationsincuisinecatering.com We look forward to catering your next event! Photography by Harley Bonham Kids Corner Continued from page 28 apple pie pops By Lisa Weisenburger Serves 10-12 ingredients • Use your favorite pie crust recipe or a store-bought crust works too! • 2 large granny smith apples, diced 1/4 to 1/2 inch • 2 tablespoons brown sugar • 2 tablespoons white sugar • 1 tablespoon fl our • 1 teaspoon cinnamon • 1 tablespoon lemon juice • 1 egg white plus 1 teaspoon water • cinnamon sugar • butter, melted • 10-12 Popsicle or lollipop sticks preparation • Preheat oven to 375 F. • Prepare pie crust. • In a medium bowl, add finely diced apples, white sugar, brown sugar, fl our, cinnamon and lemon juice. Stir to combine. Set aside. • Flour a work surface and roll dough out until it is 1/4 to 1/8 inch thick. • Use a small cookie cutter to cut out 10 to 12 circles. • Line a baking pan with parchment paper. Place half of the circles on the lined baking pan. • Insert a Popsicle or lollipop stick firmly into the center of the circles. • Place a dollop of the apple mixture in the center of the dough circle. You may have extra filling. • Stretch out a dough circle for the top crust so that it overlaps the bottom circle slightly. • Use a fork to create a ribbed edge, sealing the pie pop firmly. You may need to add extra dough at the base of the stick to ensure a firm hold. • Mix egg white and water together. Brush the pie pops lightly with egg white mixture and sprinkle with cinnamon sugar. • Cut a few vent holes in the top crust. • Bake for 12-15 minutes or until golden. • Remove from oven and lightly brush with butter. • Let cool completely before handling. Additional options: Try these with any of your favorite pie fillings, fresh or canned. Eliminate the stick and wrap one up for your lunch box or coffee treat at work. Slip a cellophane bag over a pop and tie it with a ribbon; it makes a great gift or party favor.

Page 31 September 2014 Decadence and class on display at the Second Story Second Story Liquor Bar 4166 N. Scottsdale Rd. secondstoryliquorbar.com 480-945-5555 “Top 5 Best New Restaurants” – Phoenix Mag 5 6 3 2 N o r t h 7 t h S t . , S t e . 1 2 0 ( 6 0 2 ) 6 8 0 - 4 0 4 4 | w w w . l i t t l e c l e o s . c o m Fresh Seafood FLOWN IN DAILY By Amanda Goossen They call it the restaurant in the sky. Second Story Liquor Bar arrived in Old Town Scottsdale this past April, bringing with it swanky new digs. Towering above his Gelato Spot Caffé, owner Tommy Plato brings the same attention to detail and expertise to his new upstairs eatery, as he has to make the downstairs creamery a success. Upon arrival, guests may do a double take as beautiful girls wearing pearls and red lipstick greet them. Matching lace           they are straight out of another era. As the hostess leads the guest up the stairs and into the Second Story, it seems as if at any moment Don Draper will turn the corner and Mad Men will commence a scene. A team of waitresses all adorned in similar black lace and long white pearls, with sleek hairstyles and an elegance that cannot be described, work the room. The bartenders stand proudly behind the bar waiting for a drink request, dressed in black and a loose tie. For a moment it appears that the restaurant is the set of a movie with 1960s Hollywood glamour beautifully on display. It’s a bit of class and elegance that Plato was going for, requiring that his staff be properly dressed and committed to his dream. Plato spent three years planning and  Q   &     Liquor Bar. Beyond the concept, Plato     Q       his idea. @  &       collaborators. Bar Man John Christie was recruited for his knowledge and experience in the city. Plato immediately knew they had good chemistry. “I just knew we’d work well together. I hired him and it was months before he even made me a drink,” said Plato. Executive Chef Josh Bracher was the third part of their team, hired for his 14 years of cooking experience, most recently at Posh Restaurant and Capital Grille. Plato interviewed 72 chefs for the job, but something about Bracher caught his attention. “Bracher is incredibly talented,” said Plato. “I like to say he’s like the indie band before they got popular.” Plato knew Bracher and Christie were the men for his team because of the obvious passion in everything they do. “We are all creative people who can’t stay doing the same thing for very long. We are constantly thinking of new ways to do things.” Which explains the menu. }#      out the menu, Christie was leaving, turned around to us and jokingly said, ‘see you next week for Episode Two,’” said Plato. “It was a joke but it stuck. So now every six weeks we change the menu.” The food, the cocktails and the menu design are altered for each Episode. Plato, Christie and Bracher collaborate, ensuring a harmonious mix. A select few menu items and cocktails continue with each Episode and are simply adjusted seasonally with seasonings or accompaniments. The Second Story menu is an accomplished blend of international ingredients with modern favorites. “Each time we change things we say to each other ‘this is the mindset, this is where we’re going with it’ and then we all play off each other’s ideas,” said Christie. For Plato, he wants Second Story Liquor Bar to be unique and ever changing. “There’s only a handful of unique experiences, I want us to be one of them,” said Plato. 602-956-0178 4144 E. Indian School Join us for Food, Football & Fun! Saturdays and Sundays at the TeePee! brunch available Saturday and Sunday Photos courtesy of Debby Wolvos, DW Photography.