J. Levine Auction & Appraisal - New Year's Day auction
For the fifth consecutive year, J. Levine Auction & Appraisal is hosting its New Year's Day auction.
Doors open at 10 a.m. on Wednesday, Jan. 1, with bidding starting at 11 a.m.
The public is also invited to preview items from 10 a.m. to 5 p.m. on Tuesday, Dec. 31.
J. Levine Auction & Appraisal is located at 10345 N. Scottsdale Rd. in Scottsdale, on the southeast corner of Scottsdale Road and Shea Boulevard.
"We're featuring the 'best of the best' with a focus on fine art, bronzes and sculpture, Orientalia, estate jewelry, 18th century silver, and more from affluent estates throughout Arizona," said Josh Levine, owner of J. Levine Auction & Appraisal. "Many are high-profile, museum-quality offerings you would not expect to see in Arizona. It's truly a rare opportunity to attain fine items like these on the open market."
Levine is a licensed auctioneer and certified appraiser with more than a decade of experience conducting auctions both in Arizona and on the East Coast.
Items expected to cause a bidding frenzy include a controversial painting by Lyonel Feininger that Levine said could go anywhere from $10,000 to $10 million.
Experts have debated whether the painting, "Untitled: Figures in the Street," is real or fake.
Levine sought to prove the painting was authetnic. While the jury is still out regarding the painting's value, the highest bidder will receive all of his research documents.
Other items include a signed copy of the Gadsden Purchase (estimated value between $15,000 and $20,000); a rare amethyst and diamond cross dating back to the late 18th century and passed down purportedly by descendants of the Austrian Royal Habsburg family (valued between $10,000 and $20,000); and a Chinese spinach jade marriage bowl dating back to the late 19th and early 20th centuries (valued between $8,000 and $12,000).
Auctions are subject to a 15 percent Buyers Premium (18 percent for Internet and phone bidders).
Live online bidding can be accessed through www.jlevines.com or through www.artfact.com.
For information, go online or call 480-496-2212.
TimerDiet is all about you.
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2942 N. 24th Street
Phoenix, AZ 85016
Scottsdale Beauty Bar
4328 N. Wells Fargo Ave. Ste. 1
Healthy Eats Week
In 2014, local restaurants are helping Valley residents keep their healthy eating New Year's resolutions.
The inaugural "Healthy Eats Week" will take place from Jan. 4 to 11 at restaurants throughout the Phoenix metro area.
It's a chance for local restaurants to showcase their most health-conscious fare to diners at a time when they are particularly focused on eating healthy.
6 oz. halibut
4 oz. mixed greens
Six grape tomatoes, cut lengthwise
1/8 cup of diced cucumber diced
One radish sliced thin
1/4 of an avocado, diced
1 T Cotija cheese as garnish
3 T citrus vinaigrette coat salad greens
1. Season halibut with salt and pepper, then spray a non-stick pan with pan spray to sear and cook off fish. EVOO can be used as a substitute.
2. Cook until firm, flipping the halibut only once.
3. Add all ingredients to a bowl and toss.
4. Top the salad with cooked halibut and garnish with cotija cheese. Enjoy.
One lemon, juiced and zested
One orange, juiced and zested
1/2 cup of rice vinegar
Salt and pepper to taste
1.5 tsp. whole coriander
1.5 cup Evoo/canola
1 T honey
1. Measure coriander and grind in spice grinder.
2. Combine all ingredients in a blender except the oil. The oil is gradually added to the blender while it is running to emulsify the dressing.
3. Season with salt and pepper.
A hand whisk can be used instead of a blender, but you must whisk quickly to emulsify the dressing.
Make-up by Eric
The Mastro family, who owns Dominick's Steakhouse in the Scottsdale Quarter, will be opening a restaurant next year called Steak 44.
Besides offering steak and seafood, Dominick's and Steak 44 will serve fun side dishes. They include lobster grilled cheese, meatballs (a recipe from the chef's grandmother that combines prime beef, milk fed-veal and Berkshire pork), and roasted Brussels sprouts with crispy bacon.
Roasted Brussels Sprouts
2 lbs. of blanched Brussels sprouts, cut in half
1/4 lb. of diced applewood smoked bacon
1/4 lb. of salted butter
1 qt. of chicken stock
1. Saute bacon and butter over medium heat in a large saute pan until crisp
2. Add Brussels sprouts, cut side down, and lightly carmelize
3. Cover Brussels sprouts in chicken stock and on high heat. Reduce until only butter remains. Toss and serve.