For the 14th year, the International Horror and Sci-Fi Film Festival will run concurrently with the Phoenix Film Festival at Harkins Scottsdale 101. This year, both fests have expanded from 8 to 11 days, starting this Thursday, April 5. PHOENIX magazine had a chance to chat with IHSFF Director Monte Yazzie about what’s new this year in the world of the cinematically scary and strange.*
Inspired by the Asian night markets that have found mega-popularity in Los Angeles and New York, two bold Phoenix entrepreneurs are importing the concept to the Valley. PHX Night Market, a two-night multicultural festival, hits Phoenix Public Market this weekend, April 21-22.
The concept is the brainchild of Tony Ce, owner of Snoh Ice Shavery, and Cindy Louie of Go Studio Go. Collaborating with the Arizona Asian Chamber of Commerce, Ce and Louie are focused on establishing an “Asian influenced and Phoenix foodie inspired” event in the Valley that celebrates cultural diversity, cuisine, music and community.
The heat is on – speaking climate-ly and biologically. Spring brings warmer temperatures and that means an abundance of kittens and puppies being born. Due to Phoenix’s nearly year-round warmth, the Valley is basically always in breeding season, which sadly means even more abandoned or feral babies.
World Record Store Day is this Saturday, April 21. Locally-based Zia Record Exchange, which opened its first store in Phoenix in 1980 and now has eight locations across the Valley, Tucson and Nevada, is set to throw its biggest celebration ever as records continue experiencing a phenomenal resurgence in the popular zeitgeist.
Zia is throwing a week-long celebration to keep the WRSD party going, with live music at all locations on Saturday, plus DJs, giveaways, exclusive offers and rare LP releases. Check back in throughout the week for more special discounts and deals. All Zia locations are also collecting donations for the Boys & Girls Club through May 9, and entering donors into automatic raffle.
In honor of World Record Store Day, the PHOENIX mag editorial team picked our favorite albums. Check out our selections below and read on for a chance to win a $50 gift card from Zia Records.
Last year, David Ira Goldstein retired as artistic director of Arizona Theatre Company after 25 years of breathing life into 190 main-stage plays, workshops and presentations in Phoenix and Tucson. It seems he couldn’t stay away for long: Goldstein is returning to direct The Diary of Anne Frank, now through May 12 in Tucson at Temple of Music and Art; and May 17-June 3 at Herberger Theater Center in Phoenix. PHOENIX magazine recently caught up with Goldstein to ask him what he’s been up to in pseudo-retirement and how he prepared for his latest production.
(Editor’s note: Answers have been edited for clarity.)
Spring has officially arrived and Valley chefs have been busy testing out recipes and writing menus. In mid-March, Doughbird, Sam Fox’s pizza and rotisserie chicken concept, rolled out a new happy hour bar menu (from 2-5 p.m.) with $4 slices of pizza and a couple of other snacks, including roasted shishito peppers.
When Grape Bistro owner Kellie Pruitt unexpectedly lost her 17-year-old daughter in July 2016, she stepped away from running the Scottsdale restaurant. “My whole life went crazy after that,” Pruitt says. The restaurant stayed open while she spent time trying to heal. She hiked a lot on Pinnacle Peak and decided to reopen the restaurant under the new name, PNPK, as an homage to the mountain that helped her cope with her unimaginable grief.
The peak season for English peas is short, says Jacques Qualin, chef de cuisine of The Phoenician’s J&G Steakhouse. “At the beginning of spring, the peas are really tender and sweet.” So, once in a while – not every year – Qualin puts sweet pea soup on the menu for about 6 to 8 weeks to take advantage of the season.
While the nights are still balmy, you might be looking for a reason to eat al fresco. Jeff Coonce, executive chef at Robson Ranch Grill in Eloy, shares a steak recipe that’s great for entertaining and is partially cooked on the barbecue.
If you’re hankering for pasta carbonara, but want to forgo the eggs and heavy cream (not a traditional ingredient, but many recipes include it), Needle Rock Kitchen & Tap executive chef Paul Steele has lightened up the recipe for you. Instead, he uses heart-healthy olive oil.