Sunday, Aug. 9

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Boys & Girls Clubs of Metro Phoenix's Connect Volunteer group has partnered with Whiskey Row for this year's Hearts-4-Clubs Casino Night on August 14 at 5:30 p.m. A spokesperson from Connect Volunteer group will talk about the event while Whiskey Row's chef will demo an appetizer being offered at the event. 

Boys & Girls Clubs of Metro Phoenix: 4309 E. Belleview St., Phoenix, Arizona 85008, 602-954-8182,
Dierks Bentley's Whiskey Row: 4420 N Saddlebag Trail, Scottsdale, AZ 85251, 480-382-1505, 

Event Info:
WHAT: The Hearts-4-Clubs charity event will consist of casino games, small bites, drinks, and the opportunity to win grand prizes. All proceeds will be donated to the Boys & Girls Clubs of Metro Phoenix.
WHO: Open to the public
WHERE: Dierks Bentley's Whiskey Row, 4420 N Saddlebag Trail, Scottsdale, AZ 85251
WHEN: Aug. 14, 5:30  9:00 p.m.

Dr. Art Mollen
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Sunday's Sweetheart 
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Chef Dad
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Chef Dad's Potato Salad

3 lbs. Large Red Russet Potatoes
6 Eggs (boiled & chopped)*
1 Cup Mayonnaise 
4 oz. Gorgonzola Cheese (crumbled)
10 Slices of Bacon (cooked, crumbled)
½ Cup Sweet Relish
2 Tbsp. Yellow Mustard
Salt & Pepper, to taste
Paprika (for garnish)

1)    After boiling the eggs, remove shells and let chill in the fridge for 30 minutes before dicing then set aside until final assembly.
2)    Peel potatoes then cut into cubes a little less than 1" square.  Put potatoes in a pot of cold, salted water.  You only want enough water that comes about 1" above the level of the potatoes. Bring to a boil over high heat.  Let potatoes boil for 10-15 minutes or until you can stick a fork into the middle of potato without resistance.  It's important that you don't overcook the potatoes or they will be mushy.  Take one out of the water after 10 minutes and give it a taste.  Once you've tried one that is perfectly cooked, remove from heat then drain potatoes and let cool for 10 minutes.  Or even better, shock them in an ice bath then drain on paper towels.  
3)    In a large bowl, combine the cooled potatoes with mayonnaise, mustard, bacon, cheese, relishes and a few heavy pinches of salt & pepper then mix well by tossing lightly.  Taste for additional seasoning.   Cover and put in your refrigerator for at least 2 hours or even the day before.  Sprinkle with paprika just before serving.

Cooks Note: *If you like hard boiled eggs as much as we do, make an additional 2 eggs during step number 1 and put into an egg slicer to garnish the top of your finished salad.  Also, if you like a hint of onion, add ¼ cup of diced scallions, green part only.

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