• don} miss

The Fab andthe Furia

'En his isn't your garden-variety Italian eatery: FURIO isthe contemporary answer to the lovable, but sometimesunfashionable, mom-and-pop joints that freckle the Valley.

Fwio is divided ipto thre€l sumptuous spots. The bar is primefor an after=work drink; the lounge just screams "girls' night out";and the dil1ing room is suitable for a cozy, candlelit dinner. Thesame contemporary vein, though, runs through all the areas, asthey are each decked out in white-and-black furniture andmodern light fIxtures-and the oversize, make-a-statement frontdoor and mirrored bathroom are certainly hard to miss.

Starters like beef tenderloin bruschetta are a welcomechange to the typical tomato-y sort, with each tender piece ofbeef nestled on top of crostini, grilled asparagus, taleggio cheese

bars I breweries& vinesARMITAGE WINE LOUNGE & CAFE Tucked insideDC Ranch's Market Street in North Scottsdale, Armitagehas great grub, an Old World atmosphere and a full baroffering martinis and mixed drinks. Market Street in DCRanch, 20751 N. Pima Rd., Scottsdale, 480.502.1641.AZ88 After-work and nighttime crowds descend on thischic American cafe and bar. Located at the ScottsdaleCivic Center, AZ88 offers a big-city feel with outstandingmartinis, generous portions and fabulous people-watching.7353 Scottsdale Mall, Scottsdale, 480.994.5576.BAR NORTH Wine, cocktails and small plates rulethe roost at the Kierland Commons addition. 15024 N.Scottsdale Rd., Ste. 140, Scottsdale, 480.948.2055.CHEUVRONT RESTAURANT AND WINE BAR Toutedas one of the best wine bars in town, this restaurant andwine bar in a Phoenix historic district offers a sophisticated,yet comfortable urban wine-and-dine experience. 1326N. Central Ave., Phoenix, 602307.0022.D'VINE BISTRO & WINE BAR This welcoming winebar in The Village at Las Sendas in Mesa has a strictno-snobbery policy when it comes to grapey goodness;you are to enjoy vino in a relaxed setting, all the whilenoshing on a yummy bill of bruschetta, pizzas, paninis,burgers, seafood and steaks. Stop by on Tuesdayevenings for a weekly wine tasting. 2837 N PowerRd. Ste.I01, Mesa, 480.654.4177.EPICUREAN WINE With more than 4,500 bottles ofdomestic and imported vinas decorating the shelves ofthis bar/wine store, oenophiles will have their work cutout for them. This one-stop imbibing shop dishes up ascrumptious bites menu, group wine tastings and wineaccessories for your gourmet gifting needs. 7101 E.Thunderbird Rd., Ste. lOlA, Scottsdale, 480.998.7800.

118 www.arizonafoothillsmagazine.com

and a slathering of sweet balsamic vinegar. (The citrus-infusedMternoon Delight cocktail nicely complements this tangyappetizer.) For a veggie-driven entree, the lasagna, filled withplump mushrooms and spinach and crowned with salad of craband asparagus, is tops. Last, a decadent dip into the chocolatefondue-via an abundance of fresh berries, marshmallows andbrownies (which are pretty darn delicious solo)-should defI-nitely be on your eating agenda. 480.945.6600, www.furio.tv.-Melissa Larsen

56 EAST BAR & KITCHEN With an extensive wine list,specialty martinis and delectable dishes, this restaurantstands poised to become a Valley favorite. 7131 W RayRd., Ste. 45, Chandler, 480.705.5602.FINE'S CELLAR Brought to you by Michael Fine,founder of Sportman's Fine Wines and Spirits, theCellar dishes out eats (the menu includes house-madeduck confit bratwurst, leg of duck and roasted butternutsquash gnocchi, among others) and wine that is morethan just fine with us. 7051 E. Fifth Ave., Scottsdale,480.994.3463.GORDON BIERSCH BREWING COMPANY Contempo-rary dishes made from regional ingredients and accentedby Pacific flavors are designed to complement the lagershere. 420 S. Mill Ave., Tempe, 480.736.0033; 6915 N.95th Ave., Glendale, 623.877.4300; 18545 N. AlliedWay, Scottsdale, 480342.9860.JADE BAR Join the rich and famous at the swankyJade Bar in an ultrachic resort setting. Sanctuary onCamelback Mountain, 5700 E. McDonald Dc, ParadiseValley, 480.607.2301.KAZIMIERZ WORLD WINE BAR The owner of CowboyCiao houses this faux wine cellar on the same block, witha worldly selection of more than 3,200 bottles. The appe-tizer and dessert menus provide for heightened enjoyment.7137 E. Stetson Dc, Scottsdale, 480.9463004.THE BISTRO AT KOKOPELLI WINERY DowntownChandler's Kokopelli Winery not only produces someof Arizona's finest vi no; but the bistro now serves upclassic dishes like paninis and bruschetta in a laid-backatmosphere. 35 W Boston St., Chandler, 480.792.6927.LISA G. CAFE WINE BAR Our picks at this stylishPhoenix outpost: Lisa's bowl of balls, featuring pork,beef and veal, and the delectable trio of miniaturesandwiches. 2337 N. 7th St., Phoenix, 602.253.9201.

98 SOUTH WINE BAR & KITCHEN 98 South'supscale wine bar and restaurant offers a hip wine-and-dine experience in Downtown Chandler. A classic treatfor a romantic night out, it has live music and darkdecor to create a trendy atmosphere that perfectlycomplements the eclectic American cuisine. 985. SanMarcos Place, Chandler, 480.814.9800.POSTINO WINE CAFE Combining sharp design andsophisticated yet simple fare inside a pretension-freeatmosphere, Postino has become a Valley vino landmark.You can't go wrong with any of the bruschettas, espe-cially the prosci~tto, mascarpone and fig.3939 E. Campbell Ave., Phoenix, 602.8523939.SPORTSMAN'S FINE WINES & SPIRITS This wineshop/wine bar serves a selection of gourmet grazers likemanchego cheese and serrano ham quesadillas. 3205 E.Camelback Rd., Phoenix, 602.955.7730; 6685 WBeardsley Ave., Glendale, 623.572.9463; 10802 N.Scottsdale Rd., Scottsdale, 480.948.0520.TAPINO KITCHEN & WINE BAR See and be seen atthis hip Scottsdale wine bar. Nibble on a variety of tastytapas and let Tapino do the choosing for you with awine flight. 7000 E. Shea Blvd., Ste. 1010, Scottsdale,480.991.6887.TASTINGS WINE BAR & BISTRO Steak, chicken, lamband seafood grace the menu at this Avondale eatery.If you're not an expert when it comes to vino, Tasting,makes it easy by listing wine picks alongsi~e eachentree. 1809 N. Dysart Rd., Ste. 106, Avondale,623.536.6608.TRADER VIC'S With the reopening of this legendaryGolden Age of Hollywood haunt, the Hotel Valley Hospices up its retro restaurant repertory with somePolynesian panache. Not only can you test out tropi-cal cuisine and tipples in a tiki-riffic setting, you can alsosip mai tais at the bar that invented them. Hotel ValleyHo, 6850 E. Main St., Scottsdale, 480.421.7799.

MEXICOWithSom;;'a, Mexico as our southern neighbor, dependable andauthentic Mexican cuisine is a staple here in the Valley of the Sun.

At Los Sombreros, specialties from all over Mexico appearon the well-researched menu. Such dishes as mole poblano andlamb adobo are doled out to a very appreciative crowd in thisbustling casita (www.lossombreros.com. 2534 N. Scottsdale Rd.,480.994.1799).

Longstanding local favorite Carolina's prepares its chorizo,machaca and tortillas on-site in humble south Phoenix. Hunkerdown at a Formica table for a red chile-beef burro, or take a dozenof the famed flour disks to go (www.carolinasmex.com. 1202 E.Mohave St, 602.252.1503; 2126 E. Cactus Rd., 602.275.8231).

SPAINThe Spanish dining custom of tapas, wherein small platesaccompany assorted sips, has been put into practice here in thedesert Southwest

Be they hot or cold, the petite dishes at north Scottsdale'sSol y Sombra are always served in high style. Chef Aaron Maydraws from Catalonian influences for such nibbles as tuna en estillioCosta Brava and calamari con pimenton (www.solysombraaz.com.DC Ranch, Pima Rd. & Thompson Peak Pkwy., 480.443.5399).

At Lola, a relaxed vibe and strong Andalusian flavors keepthe communal tables full and the little restaurant hopping. Thishusband-and-wife-owned nook near downtown Phoenix changesits brief menu frequently, but always keeps it simple with olive-oil-bathed vegetables, garlicky seafood and grilled meats (800 E.Camelback Rd., 602.265.4519)

FRANCEThe French are known the world over for their carefulconsideration of the culinary arts, and Valley representativesdo their mother country proud.

For more than 20 years, Vincent's on Camelback'sVincent Guerithault has mingled classic French techniques withSouthwestern ingredients to create decadent and unique plates.One might begin a meal with duck confit tamales, move on tobeef tenderloin with a red wine glaze, and finish with cremebrOlee (www.vincentsoncamelback.com. 3930 E. Camelback Rd.,602224.0225).

The duo behind Scratch Pastries carved out a little slice ofParis ina downtown Scottsdale shopping center. Flaky and richpastries - chocolate croissants, raspberry tarts - are thehighlights at this bright and cheerful cafe, but savory goodss~ouldn't be missed, especially since French Brie, smoked duckbreast and foie gras are available as sandwich stuffings (www.scratchpastries.com. 7620 E. Indian School Rd, 480.947.0057).

From left: Rosemary-and-fennel-spiked lamb atFurio; garlic-marinated olives at Sol y Sombra;tempura shrimp-stuffed Godzilla roll at Stingray.Facing page: Rich creme brCih!eat Vincent's

ITALYSimple-ingredients and bold flavors characterize much Italian fare,and local options balance these time-honored fundamentals withmodern trimmings.

Contemporary Italian specialties by chef Jagger Griffin arecomplemented by chic interior design at Furio. Perpetually sexypatrons duck in for lasagna updated with Dungeness crab orlamb with caramelized fennel (www.furio.tv. 7210 E. 2nd St,480.945.6600).

At sociable Grazie Pizzeria Winebar, many toppings forthe artisanal pizzas are imported, but a couple key ingredients- namely the mozzarella and pizza dough - are made in-house(www.grazie.us.6952E.Main St, Scottsdale, 480.663.9797;Verrado, 21051 W. Main St, Buckeye, 623.853.1717; CanyonVillage, 18835 N. Thompson Peak Pkwy., 480.538.8466).

INDIAExoticspices and layers of taste sensations are at the core ofIndian cooking, but local incarnations won't set palates on fire(unless by request).

Jewel of the Crown serves traditional Indian cuisine in agilded setting. Crisp samosas, mellow tandoori, and fiery vindaloorepresent tastes from both northern and southern India (www.jewelofthecrown.com. 7373 E. Scottsdale Mall, 480949.8000).

The healthful aspects of Indian fare are in focus at casualBombay Spice Grill & Wine. The kitchen goes light on the heat,portions are controllable, and only three prices apply to the winelist: glass, flight and bottle, regardless of vintner (www.bombay-spice.com. 7000 N. 16th St, 602.371.0111; 10810 N. Tatum Blvd.,602.795.0020).

JAPAN-----Japanese cuisine often places an emphasis on subtlety andnovelty - wasabi hidden between rice and fish in sushi, forinstance - but some Valley spots boldly deviate from the norm.

Sea Saw offers a very contemporary spin on Japanese flavorsfrom a James Beard Award-winner, whose "tapanese" menu fusesthe small-plates trend with dramatic Japanese techniques andflavors. Standout items include soft shell shrimp with curried greenpapaya, and coconut lamb with red pepper coulis (www.seasaw.net 7133 E. Stetson Dr, 480.481.9463).

Stingray keeps its dishes familiar, with such straightforwarditems as chicken teriyaki, but still plays with flavors andconcepts. The Hotty Hamachi plate introduces the spicy jalapenoto delicate yellowtail sashimi, and the Godzilla roll emulates theJapanese movie-monster's size and color via vertical plating andgreen soy paper (www.stingraysushi.com. 4302 N. Scottsdale Rd.,480.941.4460).

www.wheretraveler.com WHERE PHOENIX+SCOmOAlE SEPTEMBER 2008 17

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P'ISlA INGREDIENTS1'1l1>. lobster knuckle and claw meatchgpped roughly15, lb. dry ricotta ,(Cheese4 I'arge shaHots, ·diced1 tsp. red chili flakes2 Tbsp. green onions or chives, dicedSalt and pepper to taste1 oz, black squid ink

PREPARATIONFor pasta dough: Use your favoriterecip!i!:;fQr pasta dough, and add 1 oz ofblack squid ink to make pasta doughblack (squid ink is available at specialtyfood. shops). Combine all ingredientstogether in a large bowl and spClonone ta~e~oon in the middle of thedough. FlII a small ramekin with water,

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40 DESERTLIVING

flour. Press firmly all the way aroundthe lip of the ravioli with a fork (this willmake sure the raviQli is sealed), Bring4-6 quarts of water to a boil. Add salt totaste, if desired. Add stuffed raviolis toboiling water. Stir gently. When raviolisare tender (about 4 minutes), removefrom heat, drain well, and serve.

SAUCE INGREDIENTS1 large red bell pepper1 large yellow bell pepper112 cup heavy creamSalt and pepper to taste

PREPARATIONMake two sauces separately. Cutpeppers up and add each to 1/4 cup ofcream, simmering for approximatelythree minutes until tender. Strain toremove peppers. Serve/decorate plateas desired,More: Furio, 7210 E. Second St.,Scottsdale; 480.945.6600;furio.tv

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make you think ofMontezuma's Re-venge, know tharthe tn4Uicure sta~tionsarea):tyays a d.istance from..thefoodan.d drinks.

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SET THE SCENE-AND THE TABLE tiille that we're better thanjazz supper clubs they'vevisited in New York City orLosAngeles."

As part of the conceptcreation process,you'llwantto focus on a particular typeof cuisine,which canbe any-thing from ethnic to com-fort food to upscale, finedining. You should alsolimit the menu to a singlecuisine style, since a menuthat's too schizophrenic(like one that offers bothpad thai and hot dogs)will leave customers con-fused. And while creativeand innovative menu·op-tions can definitely set you

apart from the competition, you shouldn'tgo too far out on a limb. "You have towalk the line between the mainstreamand the obscure;' says John Casale, 39,founder and presidenr of Anthem Res-taurants of America in Scottsdale, Ari-zona, whose four Salty Senorita restau-rants had revenue of $16 million lastyear. "If you're too mainstream, you'll becompeting with the national [<;;hainsl,without their resources. But if your con-cept is too obscure, people won't comein. Db your homework to determine whatwill work."

Sometimes, though, an untried conceptcan reap big rewards, as Brian Khoddam,38, and master chef Hormoz Ghaznavi dis-

I

You might have a tasty concept, a great location and terrific food,but it's the details that help you create an extraordinary dining ex-perience. That's the word from John Casale, founder and president.of Anthem Restaurants of America in Scottsdale, Arizona. Heoffers these stage-setting suggestions:1. MAKE SURE EVERYTHING RELATED TO THE RESTAURANT REFLECTS ITSOVERALL CONCEPT AND VIBE. Says Casale,"The architecture of thebuilding, the design of the property, the menu, the drink namesand even the staff uniforms must support your concept."~,HAVE AMAZING SERVICE, WHETHER YOU'RE SERVING TACOS OR FILETMIGNON. A rock-solid, ongoing employee training program canhelp you achieve that.3.FOCUS ON ATMOSPHERIC DETAILS, "Help customers absorb the cultureand feeling of the restaurant by paying attention to every detail-even little things like how the napkins are folded, what music isplaying or what type of silverware you use," Casale says. "Thatbuilds the experience and helps customers feel like they're on aminivacation when they come through the door."

individual restaurant locations across thenation. Despite a faltering economy andan increase in wholesale food costs, therestaurant industry cooked up record-highsales of $535 billion across all sectors in2007, according to the National RestaurantAssociation. That works out to just under$1.5 billion spent every day by hungryconsumers-and there's every indicationthat the industry will continue to thrive.

The hottest food service sector right no~is full service, which commands $182 bil-lion of the industry's tab. But at $150 bil-lion, quick-service restaurants-whichinclude curbside takeout, drive-thru anddelivery services-aren't far behind. Hereare some a la carte ideas that can help youserve up zesty sales.

1.Cook Up a Winning Concept.New restaurants pop up daily, but it's theunusual and the unique that get the at-tention and have the potential to becomebigmoneymakers. That's what Frank Taylor,founder and president of Seldom Blues inDetroit, discovered when he and his twocelebritypartners-flutist Alexander Zon-jic, 52, and former Detroit Lions defensiveend Robert Porcher, 37-opened their res-tal!lrant in 2004. "When you're in a citylike Detroit, where the economy is tough,you need to create a special dining experi-ence;' says Taylor,42, who projects sales of$5 million for 2008. "We offer great foodand live jazz in a location overlooking thewater and Canada. People tell us all the

100 • ENTREPRENEUR APRIL 2008

covered. The pair, co-founders of BeverlyHills, California-based The Cravery, builtthe c;oncept for their restaurant arounda savory meat pie made with Ghaznavi'sspecial dough recipe. The plan was a suc-cess: The restaurant's five locations ex-pect revenue of $1.8 million in 2008. Ac-cording to COO Kevin Kelly,the conceptworked thanks to what he calls a massive"guerri:lla intercept" plan. "Basically, weforced people to try a sample piece whenthey walked by the restaurant;' says Kellywith a laugh. "Once people tried [the prod-uct 1 and we got rave reviews from food ex-perts, we were on our way."

2. Map Out a Sound Strategy.As an aspiring restaurateur, you need acomprehensive business plan to help youlaunch your business and keep you oncourse as it unfolds. This plan should bewritten and needs to outline your goals andstrategies, Other information you shouldinclude is details abollt the proposed con-cept, menu and pricing; an analysis of thetarget market; marketing and/or adver-tIsing plans; staffing needs; and specificdetails about financing plans. This willgiveyou a viable road map~and a profes-sional package to show the bank or in-vestors when you're shopping for funding.

Speaking of .funding, many aspiring res-taurateurs fund their startups using theirpersonal savings or investments fromfamily me·mbers and friends. If you dotap your loved ones for operating capi-.tal, be sure to structure the loan as a regu-

Sisters Mary (I.) and Maureen Harrigan know how to keep their restaurants runningstrong-but they weren't afraid to search for help with some of the finer details.

BUSINESS

John Casale,founder ofAnthem~staurantManagement, iswidening his

.operation byopening a SaltySenoritarestaurant inPeoria:

PHOTOS BY ANGELIQUE SOENARIE/THE ARIZONA REPUBLIC

Entrepreneur expandingatery empire to W.Valley

:&y Alige1ique SoenarieTHE A.RIZOSA REPL"BLIC

Among·the dishesserved atthe SaltySenorita istheAvocadoSteakSalad,

~"~e to, and I think it waswent into develop-ook three years."

:.=apecrs ajiunp in business

Scottsdale,and 14950 N. K~-

ne in Mesa (1860 S. _. ~---~ :,--.:-.~~.

Casaie, W:i:lOse company employs 400ople, runs Sl1lt17 S..nn,,;";' ;..........T, t.

26fortyAs one of two green-focused

developments by developer Twelve28,this infill project will be located at 2640

N. 52nd Street in Phoenix. Comprisedof 16 loft-style condominiums ranging

from 1,300 to 1,685 square feet,each residence will feature low-flow

plumbing fixtures that could save over40 percent of water consumption,

high insulation values (R-19 walls andR-30+ roof), Energy Star appliances,and xeriscaping. Each unit will come

wired and plumbed "solar ready,"allowing buyers to select a 2kW

Photovoltaic System as an option. Eachof Twelve28's projects will participate in

the US Green Building Council's LEEDfor Homes program.

More: www.twelve28.com

46 DESERTLIVING

VESTED INTEREST

FASHION

CREAM OFTHE CROPSample a snuggly cable-knit sweater with a croppedversion meant for layering.

ON THE MODEL: HandKnit by Dolly croppedhood ie, $98 at Anthropolo-gie, Mike & Chris fleecetank dress, $198 at revolveclothing.com, Rachel Leighbranch necklace, $154 atHub Clothing, three-leafnecklace, $24 at UrbanOutfitters, and Michael byMichael Kors suede boots,$248.95 at·Nordstrom.

yes Style 57

(Opposite page) Balance a masculine vestwith feminine touches: a belted waist to showoff curves, ball~t flats and a pretty scarf.

ON THE MODELS: (Far left) drdigan, $59at Urban Outfitters, Theory gray vest, $170,and cashmere scarf, $99, both ilt Nordstrom,Sass& Bide jeans, $304, and Sharon Segaltank, $67, both at Electric Ladyland, Brightonnecklace, $59 at Signatures Invitations andGifts, and Cynthia Vincent suede boots, $605at Scarpe. (Left) Lux vest, $48,at UrbanOutfitters, men's button-down shirt, $39.50,and ballet flats, $39.50, both a~Gap, elasticand patent belt, $22 at the Limited, corduroyskirt, $59.50 at J.Crew, and DKNY tights,$13.50 at Nordstrom.

In today's high-end lounge environments, art permeates almostevery aspect, from the style of the crowd to drink presentationto decor.

The ownership at Six Lounge, located in Scottsdale, Ariz.,announced its intention to broaden the club's artistic license by becom-ing a gallery within a bar. Every four months for the next year and ahalf, Six will be the host of series of themed photography exhip~~'totaling six irlstallations in all. The two photographers selectetr'toexhibit were actually club investors, Rick Rusing and King Lawrence.Each man was required to craft his pieces around the theme of "wet,"but since the entire collection is based on duality, the next installationwill be "dry."

"We ended up turning it into a competition where on~ photogra-pher presents his work, and then another presents his," Fresident ofBottomline Hospitality and Co-Owner of Six, Randy Smith, says."Finally, an independent panel chooses who warrants the premier wallspace in the club,"

Falt'etabloids and sensational service~havemade Tuesday nights thenig~t to gossip and gather at the ghostbar in LasVegas.

90ssip Tuesdays take the concept of a tabloid and turn~itjnto apatty: EveryTuesday night, the people of the local nightlife industry-aret~ treated like stars - literally. One lucky person who is affiliated witht~e club is featured on the cover of the ghostbar's fake tabloid. And"ust like a real tabloid, that person is usually the victim of misleadingphotos and false headlines.

"The idea is to empower the locals and make them feel like rockstars," ghostbar's VIP host Michael Bedrick says. "So, weput locals on the cover of our Gossip~Tuesdays tabloid. It's funny and everyone. ~laughs it off,"

Just like celebrities, customers are giventhe star treatment. No one is turned away,and everybody feels like somebody onTuesday nights at the ghostbar.

"There's no doubt that Gossip Tuesdayshave been an incredible success," Bedrick says.~ride ourselves on impeccable service andIt's pald-<;>ff.The salesare phenomenal, and cus-tomer's love-it~'

art sans·g:al!lery,THE VAL~~Y~SHQTrEal NIGHTCLUBS ....ARE UNEXPECTEDLY ART ADORNED

BY CYNTHIA REED PHOTOGRAPHY BY KIflG LAWRENCE

What's ,a\young, edgy artist to do when the established Scottsdale galleries refuse toshow anything other than cowboy hats and lizards? The smart ones take a' cue,'from the,original badasses of the art world, the Impressionists, and show tneit art elsewne're.

Incidenfally, in Arizona, "elsewliere" generally turl)s out to be nightlifehotspots, sueh as popular clubs, restaurants and lounges in SGOttsdale-a.nd beyond, Perhaps, that's why the video of a.:f6man b,lowing,,outc:andle~ at Pussyc:at Lounge is one of the most ta'lked-aboll!:. pi·eces ofart in the Valley.

While it may seem ne'w;the,trend of showcasing art in alternative venues- , ~dates back to the abSinthe-infused days of France when "Impressionism"was a bad word. Re~ec!t;i.qby the French government's art rules, Manet:Monet and company gave a big :F you" to l'Academie by showing their artindependently. Th?lt collection of rejected art is now the Musee d'Orsay,one of the most popular museums in the world. !>,.~

Perhaps it's still a stretch to compare the Pho·enix art sceneto a Parisian museum. Then again, maybe not. First Fridays, forexample, are a sacred local ritual where hipsters cruise CentralPhoenix galleries while sipping PBRs and skirting the cops. Old Townrestaurant AZ88 elevates eating to an artform with Janis Leonard's

·rotating installations. Keeping with the times, our. own ScottsdaleMuseum of Contemporary Art (SMoCA) hosts SMoCA Nights, a hip (jrtsevent complete with DJs, fashion· designers and party atmosphel7e.And Dumperfoo's mad~ a name for himself painting live at Blunt Clubg<lth~rings and spe'cial hip-hop shows with partners-in-crime theDrunken Immortals~

Above all, popular venues provide unprecedented art exposure. 'Fo(example, instead of the trickle of viewers who normally wander throu91'lan art gallery, photographers Rick Rusing and King Lawrence will epjoy,

162 9oQoQ,,"';AGAZINE!ISSUE 5.10 I OCT 06

an audience upwaTds of 3,000 a week for their neW, seiries,QJ§nows CatSix. Owner Randy Smith shares the perspective thgJ:"thjs ilJt 9"dds:anew;wrinkl~.to custom.ers' experience. It would even b~ fal)tastlc fgc thelJJiitQnot like it, b.etause that means they are engaging in the spate.'\

"Vhite dubs do provide great eXPQ§vte, t"a!ent~d'iocal paifiter JasonRudolph Pena complains that they offer little else to struggling artists"sometjmes ,not even a comped drink. Even thou~h he loves paintinglive at clubs, Pena says that trying to sell art to a clubqoer is a wasteof a business card, "Purc;hases fall through. A lot is big talk, people·pretenpiilg to be big ba·llers in front of their friends," he says.

The club gig is great for artists whose subject inatter of choke is thejet set, but does a venue's carefully crafted atmosphete restritt artistic::'freedom? It's little surprise that Rusing's visually stunning photography,which typically depicts socialites, luxury cars and privat~ pody guard.s,was chosen to adorn the walls of Six. However, LeonarQ,whose pa,stAlSainstall.ations have explored the themM of gay rights, interracial sex andwar, f~els restricted only by th.e height of the ceiling,

But perhaps nothing is wrong with the preference for beauty. Certainvenues are not ready to accept the more creative aspects of local art.Pena, I'o!hoseurban noir-romantic style best fits a more progressive artsP~9;: Qes~rjbes his dream venue as ?I "gallery with a club atmosphere.'"t.eoMrd, '<l.n'the other hand, is ,perfectly pleased to continue designing';the'int~rior space of AZ88, among other locations, wanting as man,/"g,e~l?:leto. experience her art as possible.

~pparently in the end, beauty is in.the eye 'of the martini-beholder.

FEATURE

I ]ust wish I could live anotherhundred years, to see where allthis craz,y stuff is going to go!-Gene Holmquist, president and CEO of Ensynch

32 WWW.TECHCONNECTMA5.COM SUMMER 2007

< <Gene Holmquist,president and CEOof Ensynch

in higher education administration whohas founded four companies since theboom years of the late '90's, each one alogical outgrowth of the previous venture.While Duening's specialty is educationalproducts, he sees a lot of serial entrepre-neurs with a similar single-path bent inthe tech fields-self-starters with a passionfor what they're doing but determined toride the wave wherever new technologytakes them.

"We all wish we could forecast whereconsumer demand is going," Dueningsays. "But in technology, there's always a lotof things coming on the horizon that willsolve problems we weren't even aware of.One thing leads to another, you know. Andthat's the path tech entrepreneurs follow."

'Serial Entrepreneur Lite'Gene Holmquist says he has to laughwhenever people ask him his plans for theforeseeable future.

"Well, 'foreseeable' is a relative term,"says the information technology specialist,who launched and sold two IT service com-panies before partnering with fellow serialentrepreneur Kurt Bunney as president andCEO of Ensynch, a Tempe-based providerof IT infrastructure services and datacentersolutions.' "You're constantly evolving inthis field. Every year, you have to makeadjustments based on customer needs,technology changes, market changes, socio-economic things and so on."

Holmquist received an early lessonin what happens when a company fails toevolve shortly after graduating from ASU'sComputer Information Systems programin 1985. His first start-up was a networkingservice that became one of the first autho-rized resellers of Novell products, which atits peak owned 90 percent of the PC-basedserver market. After Microsoft decimatedNovell's dominance with Windows NT,Holmquist became what he calls a "serialentrepreneur lite," growing new compa-

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:: OC METRO :: The Business Lifestyle Magazine Page 5 of6

its artists where visitors can listen to songs and get to know the musicians.Besides expanding an artist's exposure, the number of hits and geographiclocation can be tracked, helping companies like The Machine Productions todetermine whether they want to take someone on as a client.

The social networking site has also helped to leverage the bargaining field.Reynolds uses Gnarls Barkley, whose song "Crazy" was the No. 1 single lastyear, as an example. The song, originally released just on the Internet, grewso fast in terms of the amount of people requesting it and trying to find it thatit was clear it was a hit, giving the independent record label an edge when itwent to secure distribution.

EVENT ,POSTINGSWho: Dameron CommunicationsLocation: Based in San Bernardino; also serves OCDescription: Public relations and advertising companyMySpace page: myspace.com/carldameronCarl Dameron decided check out MySpace after hearing a news report aboutone girl having more than one million "friends" linked to her MySpace profile.Then he began using social networking sites as a way to publicize upcomingevents.

Dameron is the agency director of Dameron Communications, a publicrelations and advertising company in San Bernardino. The firm, which has

Iclients in the political, nonprofit and education fields, uses MySpace's eventsfeature to publicize activities hosted by their clients. Among those areseminars and open houses organized by Argosy University/Orange Countyin Santa Ana.

Visitors can search events by keywords, category and radius, and by day, upto 21 days out.

"Sometimes, we might get 20 responses, sometimes 100. Sometimes youget little or no response," he says. "But the way we look at it is that it's aIgreat, exceedingly low-cost alternative."

IEMPLOYEE RECRUITMENTIWho: Ensynch.Location: Headquartered in Tempe, Ariz., withan office in Irvine

!Description: Provider of IT infrastructureIservices, IT staffing and data center managedservices.MySpace page: myspace.com/ensynch itEnsynch created a MySpace page as a way tocentralize and emulate what it believes is itsgreatest asset: its company culture.

"There is a huge demand and there's a huge waron talent," says Tyeson Cluff, director of marketing. "Great technology talentis at a premium right now."

Cluff believes one of the critical differentiators when people seek outemployment is their perception of a company's culture. Rotating snapshotson its MySpace page shows prospective employees the company's formaland informal sides, from softball tournaments to casino night to dressyawards presentations.

Headquartered in Tempe, Ariz., the IT providerhas offices in Irvine, Irvine, Santa Monica and EISegundo. It works with 220 employees, abouthalf of whom are contractors based at customersites.

The firm's MySpace page serves as a way tokeep its current employees connected as well asa tool to recruit new ones.

The firm'sMySpace page .._keeps i'lscurr,entemployeesconnected.

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