38 SEPTEMBER 2022 By Jennifer Marshall Knowing and practicing proper etiquette is as vital to a successful academic and professional life as learning how to write well and do advanced math, according to SueAnn Brown. As a certified etiquette instructor and the owner of It’s All About Etiquette, Brown provides etiquette training and workshops for all ages. She explained that “competition for acceptance into colleges and good jobs is becoming increasingly tough, and those who possess social skills that are well developed and natural will stand out in the crowd and have a big leg up on their peers.” Brown grew up in Paradise Valley and graduated from Chaparral High School. She learned etiquette at an early age from her mother, who frequently entertained at home. As a youngster, Brown was taught to greet guests, set the table and, in general, mingle with adult visitors. One of their most famous guests was actor Paul Newman, with whom her mother starred in the movie The Life and Times of Judge Roy Bean . In addition, Brown’s mother performed in local theaters and traveled abroad with the USO to entertain the military. All the while, she was teaching Brown how to use her manners. “I always say that manners start at home,” Brown said, “meaning use please, thank you, and you’re welcome. Have your kids set the table while the family eats together. Another important point is to limit your children’s time playing video games. Enrolling them in sports, organizations, and other activities can help their social skills.” Before establishing It’s All About Etiquette in 2012, Brown worked for eight years as a corporate trainer and workshop leader for an international image and skin care/cosmetic company. She decided it was time to switch careers and completed an online etiquette training program with “Mom’s on Edge” to earn her official certification. “I started my business because I saw a lack of kindness and respect for others,” Brown said. “In today’s world, some may find it hard to teach children manners. Sometimes it takes an outside adult, so I become that adult to try and help kids listen and learn.” All About Etiquette serves both the youth and professional sectors. According to Brown, kids and teens are not the only groups that need etiquette training. Working in the corporate world taught her that customer service sometimes feels less effective than it should. “I want to help companies make a change,” Brown said, “so I created a Business Etiquette Workshop for the Professional that is popular with business owners. In the end, respecting and valuing others and making others feel at ease are the key reasons why I think everyone in society needs to learn good manners and social etiquette.” itsallaboutetiquette.com Etiquette: a fancy word for simple kindness SueAnn Brown Jackson Thorn, along with cousins Eric and Jared, opened Six Byrd Cider with a dream of sharing their favorite beverage with Arizona. PHOTOS: SHELBY PINE The best part is the ability to share our years of test batches, bench trials, and crazy ideas with the world. By Rachael Bouley Four years of hard work and planning have paid off for the co-founders behind Six Byrd Cider, who returned home to open the doors to their very first taproom, located in the Gaslight Square on 36th St. and Indian School Road. Six Byrd Cider is the work of three members of the Thorn family – brothers Eric and Jared and their cousin, Jackson. They’ve dreamed of opening a taproom since starting their business (formerly known as Crush Craft Cider Co.) in Tempe in 2018. The small batch craft cider company has distributed its beverages in cans and kegs across the Valley for the last few years, working up to 60 varieties before making their taproom goals a reality. “We’ve been exclusively distributing our product wholesale for the last four years, so it’s extremely gratifying to have face-to-face encounters with people who enjoy our ciders,” Jared said. “The best part is the ability to share our years of test batches, bench trials, and crazy ideas with the world.” The trio’s inspiration goes back to 2009, when Eric was first exposed to craft ciders and fruit wines while studying abroad in central and eastern Europe. “After experiencing the amazing quality and variety of the traditional beverages there, I became obsessed with bringing that spirit back home,” Eric said. “It was a love for and appreciation of these drinks, coupled with a frustration that it was near impossible to find any in the southwest.” It wasn’t long before Eric got his younger brother Jared involved. Following his college graduation in 2015, Jared pursued cider-making professionally and headed to Bishop Cider in Dallas, to apprentice under the “cellarmaster.” He spent two years there before returning to Phoenix, hoping to open a cidery alongside his brother and cousin one day. “We want to introduce Arcadia, and all of Arizona, to our high-quality drinks that reflect the unique climate and culture of the desert,” Eric explained. “We worked to develop recipes and refine products so that when we finally opened our first taproom, we’d have the most important thing ready – the cider.” Jackson said that cider-making is a different process than beer-making. “We don’t ‘brew,’ which is the process of extracting sugars from grain. The sugar that we ferment is pressed from apples,” he explained. “We are constantly developing new flavors, styles and even our product presentations to enhance the experience and continue advocating cider as a beverage option,” Head cider-maker Jared said. Within the business, Eric handles business operations and Jackson manages sales. “Our biggest challenge was finding our first brick-and-mortar taproom,” Jackson said. “Over the years, we toured just about every available option. It was well worth the wait – to open our first location in Arcadia is like coming home since it’s where we all grew up.” There are eight rotating ciders on draft, two rotating cider slushies, pre-packaged cans, and a full kitchen. Guests can stop by for small bites, entrees and desserts. “We have several fruit ciders, tea-style, pie-style, and even some hop ciders. We’ve worked to create a casual, relaxing ambiance to drink, eat and enjoy time with family and friends,” Jackson said. Six Byrd will release new ciders each month (with flavors like Bourbon Barrel Aged Apple Pie) while they continue to grow. “We are building out our Tempe production space to quadruple production,” Jackson said. “This will allow us to expand our scope with larger distribution in cans and kegs. We would also love to open another taproom in the next year or two!” sixbyrd.com The (cider) boys are back in town

39 SEPTEMBER 2022 By Mallory Gleich Chef Christopher Collins grew up in a large family – five brothers and one sister. So, when he opened his latest concept – Collins Bros. Chophouse – it was assumed that he’d opened a restaurant with one of his brothers, right? Wrong! I had the pleasure of meeting the Collins brothers, two young men by the names of Topher and Fitzgerald: Chef Collins’ sons, and the inspiration behind the name of the ninth Common Ground Culinary eatery. Collins said that although it’s called Chophouse, he doesn’t want guests thinking that “meat” is the only thing available – there is an a la carte steak section, but the menu is sizeable, with guests able to choose from seafood, sandwiches and entrees. Mixologist Caleb Shroyer created the cocktail menu. He said the inspiration behind the drinks came from taking classic cocktails you might find in a typical chophouse and elevating them with special infusions or house-made syrups. “Each one has a unique ingredient or twist that leaves our guests feeling like the cocktail went above and beyond their expectations,” Shroyer said. “I realized a chophouse was what this neighborhood needed about a year and a half ago. We have been working on the menu and planning ever since,” Collins said. “The theme is high-quality food and outstanding service in a thoughtful environment where everyone feels like part of the family.” Collins Bros. serves classic American cuisine, with this concept focusing more on cuts of meat, seafood, and decadent sides. The new spot is located inside the former Twisted Grove eatery on Hayden Road and Via de Ventura in Scottsdale. “We kept a lot of the favorites from Twisted Grove, but I think our additions will quickly become new favorites,” Collins said. “Anything on the Butcher’s Shop list, the veal parmesan, rotisserie chickens and our ‘Maryland style’ crab cakes…to name a few.” Collins said that the crab cake recipe is four generations old, shared by a chef friend of his who told Collins if he messed with the recipe, they would be friends no more. Common Ground Culinary describes the chophouse as “the most polished of all the Common Ground concepts.” “We’ve never done our take on a chophouse,” Collins said. “A la carte proteins, expanded wine list, and beautiful renovations that hopefully make people feel like it’s upscale but still approachable.” The eatery was revamped, adding large, comfortable booths and custom woodwork throughout. They also changed the color scheme and décor and plan to add a wine-themed art piece to the front of the restaurant soon. “When people think about chop houses, they think ‘expensive places that you only go for special occasions,’ and ‘steaks,’” Collins said, “here, the rotisserie chicken and salmon are as important and high quality. We hope we are taking the food and service standards people have come to expect from all of our other restaurants and delivering a chophouse vibe.” collinsbrosaz.com Chef Chris Collins’ latest eatery is a family affair The ninth Common Ground Culinary eatery is named after Chef Collins’ sons, Topher and Fitzgerald. PHOTO: GRANT CRONE New York Strip with shattered french fries Sweet heat baby back ribs and onion rings Butter cake California artichokes