Expires 9/30/15. Limit one offer per guest. Cannot be combined with any other offer. Redeemable only at bakeries listed. Must be claimed in-bakery during normal business hours. No cash value. nothingbundtcakes.com $5 OFF the purchase of $25 or more Scottsdale · 17025 N. Scottsdale Rd. Ste 110 · (480) 502-8900 Phoenix-Central · 4290 E. Indian School Ste 101 · (602) 954-4041 $5 OFF Page 32 September 2015 By Amanda Goossen The Gaslight Square shopping center, in Arcadia, is home to some of the Valley’s most popular restaurants and boutiques and with the upcoming changes, it appears the large retail area at 36th Street and Indian School Road will continue to bring Phoenicians flocking in for great food and even a little shopping. Two years ago, when business partners Frank Vairo and Erin Brown opened Nook Kitchen in Arcadia, they never imagined they’d also take over the space of one of the area’s most beloved establishments. The Phoenix locals who became best friends at Saguaro High School almost 20 years ago are working hard to make a name for themselves in a city they both love. “We both really like this area,” said Erin. “There are such good people in this city and I believe in this neighborhood so much.” Frank Vairo learned about the restaurant business from the best, getting his feet wet at Cowboy Ciao and Kazimierz World Wine Bar in Old Town Scottsdale, before opening Amaro Pizzeria & Vino Lounge in Cave Creek, with Erin and other partners. Frank’s focus has always been on the food and front- of-the-house part of the business. Erin, with a background in business and nonprofits, and a love for design, keeps her mind on what she knows: the behind the scenes business as well as the initial look of the space. Currently living in San Clemente, California with her husband and two young children, Erin makes frequent visits to the Valley to stay connected. On the other end of the shopping center sits Frank and Erin’s next project. The Dilly Dally, one of Phoenix’s most enjoyed dive bars, is getting a face-lift. Named over 50 years ago by its original owner, who was a French woman who liked to “dillydally around,” this bar was one of the city’s oldest, and it showed. With layer upon layer of dust covering every knickknack in the room, and carpet that had been affectionately named “woven dirt” by the regulars, the Dilly Dally was in need of some tender loving care. The renovations will respect the Dilly Dally history, with the pool table and shuffleboard returning to their regular space. The original wood paneling on the walls is being repurposed as the front of the bar, and the leaning rail will remain the same. “The fish tank will come back as well,” said Frank. “Every one loves that fish tank so much that I have it at a babysitter. It was the one thing in the entire space that everyone was obsessed with keeping clean.” Before the renovations began, a yard sale was held to give the regulars a chance to purchase pieces of Dilly Dally history. “We called it the Donations for the Renovations Sale so people could take a piece of the bar with them and contribute to the changes,” said Erin. For Frank, who understands how much the regulars love their bar, he’s careful not to make too many changes. “The Dilly Dally wasn’t broken and we aren’t trying to fix it,” said Frank. “We are just trying to return it to the neighborhood bar it can be.” Frank’s goal is to make both the regulars and the new guests feel comfortable. The bartenders who have been at Dilly Dally for three decades will remain. The drinks will not be suddenly over-priced. “We were both born and raised here,” said Erin. “We want to keep the history and the charm, but also continue to see this neighborhood get better and better.” The carpet at Dilly Dally was affectionately named “woven dirt” by the regulars. Erin Brown and Frank Vairo, owners of Nook Kitchen. Neighborhood restaurateurs renovating the Dilly Dally

Page 33 September 2015 By Lisa Weisenburger The general public has a basic understanding of what being a firefighter means. They suit up in terribly heavy protective gear, pull together both their academic training as well as their physical strength and endurance training, and attack the treacherous and dangerous element of fire. We also know that firefighters respond to numerous emergency medical calls every day. In fact, according to Capt. Mark Vanacore with Phoenix Fire Department and part of the Station 61 crew, “Approximately 90 percent of the calls that come in to Station 61 on a daily basis are medical calls.” What the community may not fully understand is that firefighters typically work 24-hour shifts. They come to work at 8 in the morning and go home the next day at 8 a.m. The fact is, by the nature of the job and the shift work that occurs, firefighters are each other’s family. Along with the highly technical work of fighting fires and providing emergency medical response, these critical members of our community also perform a whole host of domestic duties while at work. The least of which is grocery shopping and cooking meals for the crew. As in many other social situations, it is food that brings people together. The firehouse is no exception. There is a long-standing tradition of cooking at the firehouse that surely stems from living and working together 24 hours a day. The Station 61 crew begin their shift with discussion about what everyone wants to eat that day. Money is chipped in, and then the crew – in their big red rigs – head to the store together, with radios on their hips. (There have been times when the grocery cart is full and they have to leave it behind to race out for a call.) “The city provides the infrastructure for us to do our jobs. But most people do not understand that we chip in to buy the TV and the recliners. Grocery shopping, stocking the pantry shelves and meal preparation is done on our own,” said Vanacore. “We are public servants, it’s usually not pricey, fancy or gourmet but it’s always hearty, satisfying and appreciated.” A well-fed crew is a happy crew and the task of actually making the meal is volunteered for and rotates evenly. The philosophy that it takes 100 good meals to make up for one bad one leads to a lot of chili, grilling and slow cooker meals. Each team member has a few go-to meals in their repertoire that are a sure thing. These days, the crew at Station 61 is fortunate to have Firefighter Joel Anderson at the station house. Anderson has been with the Phoenix Fire Department since 2006. He loves to cook and he’s good at it. When asked about being a firefighter Anderson said, “We provide the highest level of public safety service to the community. Protect lives and property through fire suppression, emergency medical and transportation services, disaster management, fire prevention and public education. Prevent harm, survive and be nice.” About cooking healthy and satisfying meals, Anderson said, “I’m a sauce guy. I like to come up with different things that when paired together, is a treat for your taste buds and complements the menu in a unique fun way.” Anderson’s culinary success led to the opportunity to cook for a large charity event with approximately 80 attendees. He was recently featured on Channel 12’s Valley Dish with Tram Mai . This October, he will cook for a good friend’s daughter’s wedding reception. Today, Chef – I mean firefighter – Anderson is preparing his Chicken Bacon Chipotle Sandwiches with Jalapeno Lime Coleslaw. The sandwich and the slaw have a little kick. Anderson said, “My kids don’t really eat spicy food, so this is reserved for the guys at the station.” “Most of my recipes start sweet like candy, ARCADIA COOKBOOK Fire Station 61’s chefs for the day included Mark Vanacore, Sean Bogue, Bob Cogill, Nick Biscotto, Jim Hendrick, Tim Vernard, Gabe Orosco and Joel Anderson (not all men are shown). PHOTOS BY AMANDA GOOSSEN but finish with some heat,” said Anderson. Which is appropriate considering his profession. The recipes can be found on our website and when you make them yourself at home, get ready for a spicy little kick from the sandwich, which makes your mouth water and long for a bite of the citrus slaw. On our day at the station, the meal timing was excellent. Just as the men were finishing their lunch, a call came in to the station. There were a lot of “thanks Joel” and “that was great, Joel” comments as they rushed down the hall to their rigs, fueled with chipotle heat to fight the fire. — For these recipes and many more visit arcadianews.com. Upping the heat at Station 61 Station 61 near Indian School Road and 20th St.