Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Kid’s Menus at Some Locations! Drive Thru/Take-Out Our Specialty! ☛ ☛ ☛ ☛ ☛ Family Owned & Operated Since 1947 WE’RE HAPPY TO SERVE YOU AT 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 Best Catch in Town! Dear Tee Pee Customers We have exciting news from our family to yours!! We are very proud to announce that the 3rd generation of our family will be taking up the torch and running the business. The Tee Pee began as a family owned business back in 1954 with Tony and Anna Duran at the helm. Then many years later their daughter Kathy and her husband Zip proudly took over. Today, Kathy and Zip’s children Julie (with her husband Brandon Martinez) and Jeff will be moving forward in the same family tradition. Julie and Brandon will be running the daily operations. Julie and Brandon have two boys of their own, Delano and Jacob who are the 4th generation to be involved in the Family business. As some of you know Delano has autism and we greatly appreciate your patience with him while he continues learning to interact directly with customers and the community. Kathy and Zip’s son Jeff (or as we all call him Jefe) will be very involved when his time allows as he continues his baseball career with the Toronto Blue Jay’s and running his company Dry-Heat Baseball. Jefe will be a great help to us during his off season. Now for more exciting news!! We are adding another kitchen line by November 1st, 2015 that will service the patios, the to-go orders and the bar customers. We at Tee Pee have outgrown our little kitchen and we are expanding to serve you our wonderful patrons, better, with less wait times and more seating. Although we will be remodeling and updating our kitchen we will Never change our décor or the core of our menu. We will keep our orange vinyl booths but as an upgrade we will be re-padding them to be more comfortable. As this is being written, Brandon is on the hunt for our original orange vinyl bar stools. Without changing the core of our menu we are adding a few new items. We also have updated our wine list and have some great new cocktails as well as a frozen margarita machine. In keeping with tradition, the Chavez family and Ruy will still be running the kitchen while Tomas (who was trained by Anna Duran when he was 14 years old) will still be our chef. Ryan Shugrue and Brandon Martinez will still behind the bar, Kathy will still greet you at the door and Zip will still be the host with the most on the patio testing our new cocktails and hanging out with customers. Our family is proud to be 4th generation Arcadia and we look forward to serving you for many years to come. See you soon!!! 602-956-0178 | 4144 E. Indian School Rd. Oldest restaurant in Arcadia Page 32 October 2015 By Josh Cutlip That’s it, Arizona. We have endured your hot summer, and we’re ready for some autumn! Pumpkins, baked goods and family dinners – they all sound good! To start off the season, I’ve put together my top five tricks and treats for October. 5. Mardis Gras Costume Shop (Trick) 5895 N. Granite Reef Road It’s the beginning of October and you don’t have a costume picked out for Halloween? Not to fear! If you head to Scottsdale you can find the Mardis Gras Costume Shop for all your dress-up needs. Mardis Gras not only sells costumes, masks, accessories, hats and shoes, they also have rental options in case you don’t want to flood your closet with a one-and-done costume. From children’s fairytale costumes to adult superheroes, the chances are good that Mardis Gras has what you’re looking for. 4. BoSa Donuts (Treat) 3722 E. Indian School Road BoSa is the perfect place for a morning treat, or even a late-night, 11:30 p.m. treat! Open 24 hours, this gem will give you your sugar fill. BoSa has all of the classic doughnuts like sprinkles, apple fritter, glazed and – my personal favorite – the maple Long John. The menu also includes breakfast sandwiches, coffee, tea and blended mochas. Are you in a rush to get to work, or need some quick doughnuts for some friends? BoSa has a drive-thru as well as speedy customer service when you walk through the doors. Plus with the low prices of 87 cents for a single doughnut or $8.69 for a dozen, there is no reason to pass on these pastries. The doughnut holes for 99 cents a dozen also make an out-of-the-box snack for any Halloween party or get-together. You can get traditional glazed, chocolate glazed or grab a mix and watch your guests swarm. 3. Sugar Bowl (Treat) 4005 N. Scottsdale Road If you’re not familiar with this famous Scottsdale landmark, you won’t want to miss this bright pink building and all of its delicious treats. There is a variety of ice cream and soda floats, the Top Hat which is a giant house-made cream puff covered in chocolate sauce, or the famous Brownie Buster: a fresh baked brownie with vanilla ice cream and marshmallow toppings. The classic ice cream parlor creates a dining atmosphere for the whole family, and the arcade room in the back of the restaurant is entertaining to all. The Sugar Bowl has also been mentioned multiple times in the popular comic strip, The Family Circus by former Paradise Valley resident, Bill Keane, so look out for some comics throughout the restaurant and menu! 2. Easley’s Fun Shop (Trick) 509 W. McDowell Road Can’t seem to find that right Halloween costume? Or maybe you are planning to wow your party guests with some flashy magic tricks? Well you are in luck – This small yellow shop is filled with all kinds of crazy costumes, masks, wands and friendly staff members who are passionate about their fun business. Like Mardis Gras, Easley’s is a spot for some sweet costumes, but my favorite part about the shop is the magic section. They have cards, magic rings, fake thumbs and the classic never-ending handkerchief. 1. Slickables (Treat) 699 S. Mill Ave. Slickables is the crème de la (ice) crème of my top five list. This tiny shop on Mill Avenue sells the best cookie ice cream sandwiches I have ever tasted for only $2. I will repeat myself for emphasis. Only $2! When you first walk in, get a whiff of the freshly baked cookies: the chocolate chip, peanut butter, white chip macadamia, double chocolate chip and snickerdoodle. Next, you pick your ice cream. Slickables has the original flavors like chocolate, vanilla or strawberry, but they also have some specialties such as rocky road, strawberry cheesecake or the incredible salted caramel. How can you not enjoy a baseball-sized scoop of ice cream sandwiched between two handmade cookies? If you’re feeling adventurous, you can also mix and match two different kinds of cookies, and you can also add an additional scoop of ice cream, but you may want a spoon and plenty of napkins. If you need a killer costume for the end of the month, or if you’re looking for some sweet treats to munch on besides Halloween candy, try my top five. What’s yours? Gimme 5: Tricks and Treats inspire the season

Page 33 October 2015 By Lisa Weisenburger Moving toward a gluten-free lifestyle is a significant change for anyone to take on and do well. Whether by choice or by necessity due to celiac disease or sensitivity, the transition can be pretty involved. The Wong family has been gluten-free for over six years. When Michelle met her husband Michael, he was gluten-intolerant. When their oldest daughter was about 2 1/2 years old, they realized she too was going to have difficulty digesting anything with gluten. “Toddlers seem to live on gluten. Goldfish. Saltines. Ramen noodles. Biscuit cookies. Pretzels,” said Michelle. As a result of her gluten intolerance, Michelle’s daughter couldn’t eat the typical snacks her peers ate in class. “We packed every snack in preschool,” explained Michelle. “At first,” she said, “I was very intimidated. I was overwhelmed. But this became a whole lifestyle shift for our family. I became a master at reading labels.” But sometimes things catch you by surprise. “Did you know that Rice Krispies and Corn Flakes have gluten in them?” asked Michelle. Michelle said, “An alternative diet requires thought. You can’t be passive about it. Being gluten-free requires a level of diligence.” She admits that the labels of good quality gluten-free products are shorter than the long lists you see on so many packages at the store. For Michelle and the entire Wong family, being gluten-free has made meal planning a priority. Doing “real cooking,” rather than a quick heat-and-go style of cooking is a must. The Wong’s are also big fans of the timesaving Crockpot, which happens to offer delicious gluten-free options. “Shopping for gluten-free items is a lot easier now than it used to be. I shop a lot at health food stores, Whole Foods and Sprouts. Safeway now has gluten- free sections in their aisles, said Michelle. “And if you are diligent about reading labels, it doesn’t have to be expensive. You can be successful at Walmart, too.” Michelle shared that most gluten-free diets include more legumes than other diets. Beans are generally affordable. Going out for dinner, however, can be challenging. “You have to be those people when you are ordering at a restaurant. Inquiring about preparation or ingredients. Sauce-on-the-side kind of people.” White Bean, Kale and Italian Sausage Soup • 2 Italian sausage links, casings removed and roughly pulled apart • 2 tablespoons extra-virgin olive oil • 3 garlic cloves, minced • 1 pinch crushed red pepper • 1 1/2 zucchini, sliced into half moons • one or two 15-ounce cans cannellini beans, drained and rinsed • 5 cups chicken stock • 5-ounce tub of baby kale leaves (or one bunch roughly chopped) • coarse salt and freshly ground pepper • lemon juice • shredded Parmesan cheese for serving In a large pot over medium-high heat, brown the Italian sausage. Once cooked through, remove from pot and set aside. Using the same pot, over medium heat, add the olive oil. Once heated, add the garlic and crushed red pepper. Let it bloom for 30 seconds. Add the zucchini and sauté for 2 minutes. Add the beans and toss for another minute. Slowly pour the stock into the pot. Add the kale. Bring to a boil, reduce heat to medium and simmer for 15 minutes. Season with salt and pepper. Add the sausage back to the pot after 15 minutes and simmer for 2 more minutes. Taste it. Add more salt or pepper if needed. To serve, ladle soup into a bowl. Spritz with lemon juice and sprinkle Parmesan cheese on top. Serve with Italian Chickpea Flatbread. Italian Chickpea Flatbread Servings: 4 • 2 1/2 cups chickpea flour (also called garbanzo flour) • 3 1/2 cups fresh cold water • 1 teaspoon salt and black pepper, or to taste • 1/4 cup extra-virgin olive oil First, be aware that the mixed batter will need to sit for about 3 hours or so before baking. This is the hardest part of making this bread! In a large mixing bowl, pour in the fl our. Add the water gradually as you whisk to avoid any lumps from forming. Once all water has been added, mix until completely smooth and add salt and pepper as desired. Let the mixture stand on the counter for about 3 hours. Heat oven to 350 F when the mixture is ready to bake. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Pour the olive oil onto the bottom of a large rimmed cookie sheet. Once the oven is hot, pour the batter into the cookie sheet, making a layer about 1/4-inch deep. Be careful here. The mixture will move a lot when you pick it up so move slowly! Bake for 30 minutes, until golden. Remove from oven and let cool a little before cutting and serving. Michelle said that one of their family’s favorite places to eat out is Cibo Pizzeria in downtown Phoenix. “They have an excellent potato flour-based crust as a gluten-free option for their pizzas.” The good news for the Wong family is they are big soup fans. “Soups are easy to make gluten-free. If gluten-free is not a goal of yours, then you could certainly add pasta shells or orzo rice.” Michelle said her husband loves kale, and by adding meat, most soups become a hearty meal, not just an appetizer or first course. This White Bean, Kale and Sausage Soup recipe is a family favorite. When you make this soup, you have to try the Italian Chickpea Flatbread too! Michelle’s tip for this chickpea bread: “This bread is great with soup, but I also love it with smashed avocado and sea salt on top!” Family tackles gluten-free lifestyle with delicious results ARCADIA COOKBOOK