Tag Archives: organic food

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Four Peaks Brewery Bringing Local Life to Tempe Oktoberfest

image001Tempe’s own Four Peaks Brewery takes front stage as title sponsor of the 41st Annual Oktoberfest October 11-13. Four Peaks Brewery and their award-winning beers and ales will help the Tempe Sister Cities organization to attract record crowds to Tempe Beach Park where music, food and great beer make for an event that you won’t want to miss.

Oktoberfest is a signature event in the city of Tempe that draws more than 150,000 attendees each year.

Look for Four Peaks Brewery to debut their new Oktoberfest Lager, a German influenced full-flavor lager that will pair well with the traditional Oktoberfest foods such as bratwurst, schnitzel and pretzels. On Friday, October 11 Tempe Mayor Mark Mitchell will kick off the festivities by ceremoniously tapping the first cask of Four Peaks Oktoberfest Lager.

In addition to the Oktoberfest Lager, Four Peaks Brewery will also serve the rest of their award winning lineup, including their Bavarian Hefeweizen as well as their crowd-pleasing Sunbru, 8th Street Ale, Kilt Lifter, Hop Knot, Peach Ale and Oatmeal Stout.

“Four Peaks is excited to support Tempe Sister Cities and one of the longest standing events in all of Arizona,” states co-owner Jim Scussel. “Our focus remains on Arizona, our customers and events which benefit worthy causes. We’re very excited about the partnership and potential it offers for both Four Peaks and our hometown.”

Oktoberfest attracts a wide range of attendees thanks to the great weather and many varied events. Children’s activities, live bands and a 5K fun run help to draw people from around the valley. Four Peaks Brewery will bring a true local flavor to the many beer tents while patrons celebrate the annual Bavarian ritual on the shores of Tempe Town Lake.

Admission to Oktoberfest is free. For more information go to tempeoktoberfest.com 

About Four Peaks Brewery
 
Four Peaks is an award-winning local brewing company that has been crafting a quality selection of staple and seasonal beers since 1996. They have received acknowledgement and praise for not only their ales, but also for their perfectly paired pub food offerings. There are 3 valley locations, and their craft beer can also be found at select establishments and supermarkets throughout the state of Arizona.
 
For more information, contact Greg Ross at greg@fourpeaks.com or visit www.fourpeaks.com

David Van Slyke

Mutual of Omaha Bank Announces Phoenix Appointment

David Van Slyke has joined Mutual of Omaha Bank as vice president of commercial banking in Phoenix. Based out of the bank’s Arizona headquarters at 9200 E. Pima Center Parkway in Scottsdale, Van Slyke will work with local businesses, offering comprehensive commercial banking services, including commercial deposit accounts, treasury services and full-scale commercial and industrial financing.

Van Slyke brings over 25 years of experience to Mutual of Omaha Bank, most recently serving as vice president with the business banking group for a large, national bank in Arizona.

Van Slyke earned his bachelor’s degree in Finance from Arizona State University. He holds a Certificate of Mastery for Business Process Reengineering and is a licensed pilot.

Van Slyke is involved in the community as an advisory board member for Steps of Faith, a non-profit women’s health organization in Phoenix. He also has served as a panel member for the Phoenix chapter of the American Institute of Architects, on the Membership Committee for Valley Partnership and teaches classes in the community on sustainability, urban farming and organic food.

Mutual of Omaha Bank is a full-service bank providing financial solutions to individuals and businesses across the United States. With nearly $6 billion in assets, Mutual of Omaha Bank is a subsidiary of Mutual of Omaha, a Fortune 500 insurance and financial services company founded in 1909. For more information about Mutual of Omaha Bank, visit www.mutualofomahabank.com.

Oil Rigs supply our addiction to oil

Eating Organic, Kicking Our Oil Addiction, Solar Forestation And More

With so much going on in the green industry it’s hard to focus on just one topic. I’ve gathered stories about eating organic, kicking our oil addiction, solar forestation and more.

Cross-country road trip to conserve water
In an effort to educate the public about water conservancy, the Environmental Protection Agency is launching an educational cross-country road trip called “We’re for Water”.  The trip kicked off Wednesday, July 14, in Los Angeles and will end in New York on August 3.  National monuments including the world’s largest toilet are on the itinerary and contestants will be Tweeting and posting on Facebook their experiences along the way.

Is “solar forestation” the new trend in green living?
Mounting solar panels to the roofs of parking lot stalls in order to take advantage of the sun seems like an easy and productive idea.  However, much more planning goes into the carrying out of this idea than most people think.  One idea is to have solar panels that rotate to capture the sun’s rays or panels that are angled a certain direction.  An architect calls this “solar forestation”.

Kick your oil addiction
This blog, which comes in the wake of the Gulf of Mexico oil spill, details several ways the average person can kick their oil addiction.  But it’s not as easy as the patch or the gum.  Our oil addiction is engrained into our everyday lives in a way that’s going to be tough to kick.  Some of the solutions are no-brainers like walk and bike more, another solution is buying local.  Either way, if we want to kick our addiction to oil, it starts with us.

Easy way to eat organic, join an organic food club
This article is one piece in a 52-part series about ways for Arizonans to go green.  The list of organic food clubs is a little lacking but the idea is good.  Here’s another resource for finding organic food near you. www.organicstorelocator.com/all-arizona

The new superhero – No Impact Man
In a United States where oil seems to be on everyone’s mind, Colin Beavan – who usually goes by his alias No Impact Man – blogs about his choice to live greener and in an op-ed piece for the New York Daily News explains why all Americans are part of the problem.  However, Beavan has a tiny problem with the way the Daily News portrayed his opinions.  This post and the Daily News article will show you why Beavan thinks we’re all in this together.

Calistro

Oh-So-Good Organic: Calistro Offers Healthy Food That Packs A Tasty Punch

Although we all know organic food is good for us, sometimes it’s hard to accept this healthy alternative to our bad-for-you favorites. Well, Calistro has broken the cycle by offering healthy, organic and, best of all, great-tasting meals.

All the products in the restaurant’s fresh Mediterranean-inspired fare are sourced through local and regional organic and sustainable farms in Arizona and the Western United States. In addition, Calistro is taking its dedication to sustainability a step further by being a member of the Green Restaurant Association and doing its part in promoting green business practices to help the environment.

The restaurant’s decor is both modern and warm. An oversize wine rack sits at the center of the dining room floor, adding stylish touches to the inviting and elegant layout. The heart of the open kitchen is the wood-burning oven, and together these elements set the stage for a laid-back environment that’s perfect for a relaxed meal.

My dining companions and I began the evening with my personal favorite — hummus. Comprised of a delicate balance of lemon, cumin, tahini, tomato and sumac the hummus was served with warm, freshly baked flatbread. The dish had just the right consistency, taste and texture that I would expect from a great hummus, with the added bonus of being organic.

We rounded out our choice of appetizers with crab cakes and lamb meatballs. All the dishes we chose were tasty, but the fresh crab meat, made with panko, seasonal tomato salad and avocado mousse took the cake, so to speak, as everyone’s favorite.

Next, we sampled the salads. The calistro caprese salad, made with organic heirloom tomatoes (from Arizona farms), mozzarella (made in house), pickled shallots and topped off with an herb pesto vinaigrette made an impression on the table. But it was the Caesar salad, a mixture of romaine (organic, of course), tapenade croutons, fresh lemon and a light Caesar dressing that really had us singing its praises. The lettuce was crisp and fresh and the soy-based dressing had just enough kick.

Though we’d already had quite a few items from the menu, we were ready for the entrées. The organic meal was satisfying to our taste buds and the freshness of the products was savored in every bite. Each entrée had something to offer and gave us a glimpse into the appetizing possibilities of organic cooking.

The chicken was very well received, with sweet and crispy prosciutto enveloping the all-natural chicken breast. The chicken’s delicious balance of flavors was topped with caramelized fruit, pommes puree and Madeira jus. But it was the Doc Crosby short ribs that took the prize as the table favorite. The impossibly tender, red-wine braised ribs, complemented by pommes puree, seasonal organic vegetables and horseradish breadcrumbs, simply melted in your mouth.

Always a sucker for dessert, we rounded out the meal with dairy-free rice pudding, butterscotch crème brulee and, my personal favorite, the chocolate soufflé cake. Each dessert was heavenly and since it was organic, sampled all three guilt-free.

The cuisine at Calistro is a testament to what all food should be — fresh, healthy and tasty. The ingredients truly do “speak for themselves” and serve as the basis for Chef Devin Walsh’s belief that what tastes good can also be good for you.

If You Go:
Calistro
18221 N Pima Road, Scottsdale
(480) 502-0325
www.calistrocaliforniabistro.com