Page 18 By Amanda Goossen On Saturday, December 1 and Sunday, December 2, The FQ Story Historical Dis- trict will hold its 28th Annual Home Tour, giving participants the only evening tour of a historical neighborhood in Phoenix. Brimming with holiday spirit, this spectacu- lar tour will feature 10 examples of Tudor, Spanish, Revival, Bungalow and English Cottage homes between 7th Avenue and 16th Avenue on West Lynwood, complete with seasonal décor. This historical home tour is $15, with a $1 discount if a donation of non-perishable food is made. The entire street of Lynwood will be on display, Dickens Carolers will ser- enade guests as they make their way through the street and holiday shopping and a variety of food options, including the neighborhood baked goods booth will be offered. The FQ Story Historical District was named after Francis Quarles Story. Francis played a major part in numerous develop- ments in early Phoenix, including the con- struction of Grand Avenue in 1887 and its eventual streetcar line. In 1920, with the population of Phoenix reaching 29,000, construction began on a new neighborhood. RECIPES (JEN) RECIPES (J JEN) BRUSSEL SPROUT SALAD WITH PANCETTA VINAIGRETTE From Cullen Campbell owner and Executive Chef at Crudo 2 lbs brussel sprouts 1/4 cup white balsamic 1/4 olive oil 1/2 lb pancetta 2 tbsp sugar 1 tsp salt fresh ground pepper 1 cup croutons 2 oz fresh grated parmesan Shave or slice brussel sprouts & place to the side Dice pancetta & sauté until crispy Drain fat out of the pan & add white balsamic, sugar, salt & black pepper Let cool for 10 minutes Pour over brussel sprouts & toss to cover the leaves Place in a bowl & garnish with Parmesan, croutons & olive oil BREAD PUDDING STUFFING From Cullen Campbell owner and Executive Chef at Crudo 4 cups ciabatta or focaccia cubed (day old) 5 large eggs 2 cups milk 1/4 stick butter (softened) 2 cups celery (chopped) 1 medium sweet onion 4 sprigs thyme 1 sprig rosemary 1/2 bunch parsley 1 tbsp salt Freshly ground pepper Beat the eggs, milk & butter together Rough chop all herbs & dice onion Mix bread, herbs, onion, celery, salt & black pepper in a large mixing bowl Pour egg, milk & butter mixture over the bread & let sit for 10 min Spread out the bread mixture in a greased baking dish & cover with foil Bake at 350 degrees for 35-45 minutes TEXAZ GRILL’S ADAPTATION: BOURBON MILK PUNCH By Chef Steve Freidkin at TEXAZ Grill Phoenix, AZ ½ cup heavy cream 1 ¼ oz. bourbon (TEXAZ uses Jim Beam Bourbon) 1 teaspoon vanilla 2 tablespoons sugar 1 scoop Bluebell vanilla ice cream (ends up being about 6 oz.) 1 dash nutmeg Combine all ingredients and blend for 8 seconds. Garnish with nutmeg. *Recipe originated from Dickie Brennan at the Bourbon House in New Orleans Let this be the year you wow your dinner guests with your cu- linary finesse! Chef Cullen Campbell of Crudo and Chef Steve Freidkin of TEXAZ Grill help to make your holiday meal a bit more unique. HOLIDAY RECIPES i The neighborhood was advertised as a street- car suburb because of its close proximity to multiple car lines. This area would become known as the FQ Story neighborhood and although it began clustered near the car line, the neighborhood would continue to grow westward throughout the 1920s. This glorious and historically rich area of Phoenix has been beautifully restored throughout the years. All proceeds from this two-night home tour will go towards the continued efforts to install period street lighting, support historical integrity, host other community events, maintain a website and help spread the word about life in a his- torical community. For more information call 602-258-9282 or go to www.fqstory.org. H IS TOR IC A L DIS T R IC T The FQ Story When I walk into a home I see its full potential. That’s because I’ve successfully renovated dozens of them over the last ten years. As a Realtor I use that unique knowledge and know-how to help buyers spot great deals and sellers maximize value. My clients tell me I give them priceless advice. I’d love to do the sa me for you. -Kelly Real Estate Priceless Advice Know-how Knowledge Renovation Kelly Knapp. Realtor. Renovator. Kelly Knapp The MacLean Team 602.882.1332 kellyknapphomes@gmail.com

Page 19 H oliday decorating is a right of passage to the celebratory season. Fall leaves, vibrant red and green and the sparkling silver, white and blue are exuberant signs that the festivities are about to begin. As boxes are pulled from the attic and holiday cheer threatens to burst from the seams, it’s easy to become a bit overwhelmed. Multiple holidays, however, are easy to manage with an open mind and a bit of preparation, no matter what your budget. Weeks before Thanksgiving, as soon as the leaves begin to change throughout the country, Americans begin preparing their homes for fall. Jennifer Benavidez from Do Me A Favor in Arcadia said, “Color is the most important part of decorating for Thanksgiving. Especially fall colors. Simplicity is also important.” “A new trend we’ve taken notice of are intermixing similar colors and pattern as well as using things you already have,” said Jennifer. “For example, using an everyday white salad plate to display colorful food, and allowing the food to be part of the décor. It’s what the holiday is truly about and looks great.” “For a more detailed look use glass domes over the plates, accent with ribbon or bows and use bursts of color with a water pitcher or fine china.” Jennifer also adds that a great way to add originality to your table is to design it yourself. Using wrapping paper, Do Me A Favor, creates paper flowers that are inexpensive and a true statement piece, whether used on a napkin ring or other accent. Instructions for creating paper flowers can be found on their blog: http://domeafavorphx. squarespace.com Christmas décor is some of the most recognizable of the season. Paige Bailey, owner and designer at One Posh Place in Arcadia said, “One thing I must have for Christmas decorating is Greenery. Long needle pine.” Paige adds that one of her favorite thing to decorate with during this holiday is white pottery, green pottery, and fresh flowers. While all the Christmas details can become costly, they don’t have to break your bank. “Being creative and using what you have is important,” said Paige. When decorating a table for the holidays, Paige mentions she likes to use items she already owns. These items don’t have to be red and green. “White and gold are great. Even try all white,” said Paige. For Hanukkah, a beautiful menorah is key. “On a Hanukkah table, I can’t live without a menorah. One that stands out. It’s what the holiday is all about and brings elegance to the table” said Linda M. Barreira, owner of Arcadia Design and Stitch. Lighting the candles is at the core of this gathering and creating a modern presentation for this tradition can be simple and understated. “Go homemade,” said Linda. “Use what’s on your property. Lemon branches smell good and look great. Use them in your decorating.” “I have apple trees so I make homemade applesauce for our Latkes” said Linda. “More and more, people are going back to cooking from scratch. It’s great.” Glassware and serving pieces can enrich a tabletop. TA BL E SC A PE S Glassware with intricate detail comes in a range of prices, with stores such as IKEA and Target beginning to carry inexpensive sets everyone can appreciate. An antique such as a beautiful dreidel is a great way to tie a tabletop together and add a family treasure. Small party favors labeled with names make terrific place cards and when wrapped in blue and white, are perfect for Hanukkah. Left: Thanksgiving table design by Jennifer Benavidez, Do Me A Favor. Top: Hanukkah table design by Linda M. Barreira, Arcadia Design and Stitch. Bottom: Christmas table design by Paige Bailey, One Posh Place. By Elizabeth Henson