Phoenix Mercury will play the Minnesota Lynx at US Airways Center on Sunday, September 29 at 2 p.m. for Game 2 of the Western Conference Finals.
ARIZONA SPA GIRLS
Repêchage Biolight Brightening Body Corrector Cream ($75)
jane iredale 24-Karat Gold Dust in Champagne ($13.50)
Sebamed Lip Defense with SPF 30 ($4.95)
NATIONAL PLUG-IN DAY
National Plug-In Day Event
Day: Saturday, September 28th, 2013
Time: 3 PM to dark
Location: Pavilions Mall area
9175 E Indian Bend Rd Scottsdale
Electric Vehicles Showcased at National Plug-In Day Event
Electric vehicle drivers, enthusiasts, and intrigued local residents can check out the latest in electric vehicles from 3 p.m. to dark Saturday, Sept. 28, at the Scottsdale Pavilions as part of the third annual National Plug In Day.
More than 80 electric vehicles are registered to attend the event hosted by the Phoenix Electric Auto Association and the Sierra Club.
"Not only are electric vehicles freeing Americans from the gas pump and cleaning the air of dirty fumes, they are more fun to drive," said Jim Stack, president of the Phoenix Electric Auto Association. "The Scottsdale Plug In Day event showed our community how cars and trucks can drive thousands and thousands of miles without any oil or gas, saving money, making driving more fun, and slashing carbon pollution, air pollution and our dependence on oil."
This event is one of more than 60 across the country where electric vehicle owners and their neighbors will hold electric car parades, "tailpipe-free" tailgate parties, recognition of leaders promoting EVs, launches of new public EV charging stations, and other public events.
Various makes and models will be on hand including Ford's electric offerings - the Focus Electric, Fusion Energi and C-MAX Energi.
"The number of EV miles increases dramatically as more Ford plug-in vehicles and other manufacturer's EVs hit the road," said Mark Witthar, Phoenix Regional Manager for Ford Motor Company. "August delivered our best sales month ever for Fusion Energi plug-in hybrid and our best sales month year-to-date for C-MAX Energi plug-in hybrid."
For more information on National Plug In Day events, visit: http://www.pluginday.org
BICE OF SCOTTSDALE
BiCE Ristorante / Fine Dining Italian Cuisine
8700 E. Pinnacle Peak Road - P. 480 686 8264 | email@example.com
Happy Hour - Tuesday - Friday 5pm -7pm - $5 appetizers including "award winning " Neapolitan wood-fired pizza (12 inches).
* Let us know you are celebrating a special occasion and your table will receive a special "treat."
A Bit of History:
BiCE Scottsdale is merely the latest chapter in one of the oldest family-owned restaurant companies in the nation. It's a history that began in Milan, Italy where Beatrice "Bice" Ruggeri opened her first restaurant (BiCE's Kitchen) in 1926, traveled to the States with the opening of the original BiCE Ristorante in Manhattan in 1987 - a favorite haunt of the Rat Pack, Calvin Klein and Sharon Stone - to this latest stunner here in North Scottsdale located at the Citadel. BiCE has more than 30 locations all over the world including Milan, Madrid, Buenos Aires, Montreal, Tokyo, Dubai, and Johannesburg.
Gnocchi Di Zucca Ai Quattro Formaggi Di Pomodoro
Butternut Squash Dumplings in Four Italian Cheese Sauce with Crispy Pine Nuts
Makes approx. 10 Portions
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
1 pound of butternut squash
1 pound of potato
12oz of flower
Handful Parmesano Reggiano cheese
2oz of butter
Half a glass of Italian Pinot Giorgio wine
2 cups of Heavy Cream
4 types of imported Italian Cheeses (Not Gorgonzola!)
Cacio di Bosco, Piave Vecchio, Fontina Valdosta, Grana Padano
Bake the butternut squash and the potato until is soft. Peel it off and let it dry for 20 minutes. Mix the flower, egg and the parmesan cheese and let it rest for five minutes. Roll it, cut it, and cook it in boiling water until its afloat. Toss in the sauce and serve
Process for the Sauce:
Cut the garlic in thin slices, melt the butter medium heat to low and add the garlic. Cook the garlic in the butter for 2 minutes. Add the Pinot Grigio wine until it evaporates, add the heavy cream and cheese until everything melts gently.
Sprinkle with roasted pine nuts and garnish with confetti flower. Happy Halloween!
Executive Chef Rod Galera