A former USAF physician and two-sport Ivy League athlete, Dr. David J. Orringer leads a team of compassionate professionals in maintaining well-being with immediate medical care and cosmetic procedures. The clinic treats minor illnesses and injuries for walk-ins, who may receive care more quickly than they would in a typical emergency room. Along with urgent care, the clinic offers physician-supervised weight-loss programs and a variety of cosmetic treatments, including Botox and fillers.
In 1906, Tollef Skarsgard emigrated from Norway to pursue an American education. After attending school—and learning English along the way—he started a farm in North Dakota, which he first seeded in the spring of 1912. One hundred years and four generations later, Skarsgard Farms continues to produce a wide variety of crops. Tollef’s great-grandson, Monte Skarsgard, now oversees an upgraded version of the estate, where he harvests organic fruit and vegetables, and dresses scarecrows in designer overalls. The farm also distributes prepackaged produce from a variety of regional organic farmers year-round through an online delivery service called the Harvest Box Program.
Passionate about food ever since he was a youngster, Stephen Hurd began his culinary career in his teens, working his way up the ladder with jobs at various restaurants. So began a 25-year career at country clubs and restaurants such as Washington D.C.?s Watergate Hotel, where Richard Nixon famously declared, ?I am not a crook!? while stuffing his pockets with another table?s dinner rolls.
These days, Stephen showcases his culinary talents at his own eatery, Relish Kitchen and Wine Bar, where he crafts a global menu from scratch with locally sourced ingredients. Said global flavors range from blackened mahi served over sweet cornbread pudding to Mediterranean pasta chock-full of grilled chicken, artichokes, and cilantro pesto. On Sunday, Stephen even puts his own spin on brunch favorites such as French toast stuffed with cream cheese, sliced strawberries, and candied pecans. Open for lunch six days a week, he assembles made-to-order sandwiches, salads, and dressing made from scratch.
To complement Stephen?s feast, bartenders pour local and familiar wines by the glass, fill pints with regional beers, and mix classic cocktails. Sports games stream on the dining room?s four large flat-screen TVs, and stunning views of the Catalina Mountains await on a spacious outdoor patio.
Award-winning extra-virgin olive oils from both hemispheres line shelves inside Tubac Olive Oil, sharing space with bottles of traditional aged balsamic vinegar from Modena, Italy. Visitors can explore the fruity, nutty, and peppery notes of oils pressed in Egypt, Greece, and other countries or opt for mild Moroccan olive oil, which the shop's specialists infuse onsite with flavors such as bacon and black truffle. Balsamic vinegars that have been smoked or steeped with flavors such as espresso make sophisticated dressings and sauces. Patrons can also peruse olive-oil-based soaps and beauty products.
Beneath the gaze of the numerous chimps painted on Nimbus American Bistro N' Brewery’s walls, the Tuscan-based brewery's craft beers mingle with gourmet versions of pub favorites. The kitchen crew simmers fresh seafood and meats in beer-based sauces before transforming them into burgers, pasta dishes, and steaks. Their wood-fired oven bakes artisanal pizzas, pairing with specialty cocktails or pints of Nimbus pilsners, stouts, and ales. In the expansive dining room, warm lights and vibrant brewery-inspired murals dazzle eyes from the ceiling, and rows of tables and booths scatter the hardwood floors. A patio hosts outdoor dining, welcoming patrons to bring along their dogs or goldfish disguised as dogs. The restaurant hosts special events throughout the week, including live entertainment on Saturdays.
When the Smiths pulled up their roots in British Columbia and moved to Arizona, they brought their love of agriculture with them. But they started small?just growing English cucumbers in a greenhouse. Today, the family-run farm has hugely expanded, and 95% of their "veganic", organically-grown produce is distributed in-state.
Year-round, the greenhouses give shelter to a wide variety of vegetables, including micro-greens, herbs, lettuces, kale, beets, carrots, onions, cucumbers, eggplants, and tomatoes. Depending on the season, FarmBoxes are packed with the customer's choice of assorted locally-grown produce that is freshly harvested from the earth, plucked from a shrub, or stolen from a wood nymph that very week.