and help foster kids like me. The qualified charitable foster care tax credit is one opportunity for you to help Arizona foster children. Arizona law allows you to contribute up to $500 individually and $1,000 jointly to Child Crisis Arizona as a Qualifying Foster Care Organization and receive a dollar-for-dollar tax credit against your 2021 State tax liability through April 18, 2022 .* *Please consult with a tax advisor. The tax credits are available only to individuals who file taxes in Arizona. QFCO code: 10012. Tax ID#: 86-0324144 Together, Child Crisis Arizona and our community of supporters, play an important role in ensuring all children are safe. will you join us? DONATE TODAY childcrisisaz.org • 480.834.9424 ICAN serves 2500 youth each year with FREE out-of-school time programs and in-school life skills training - impacting the East Valley's most vulnernable youth. Support our future leaders with a Tax Credit donation! P L E A S E V I S I T W W W . I C A N A Z . O R G / T A X C R E D I T A DOLLAR-FOR DOLLAR TAX CREDIT DONATION TO ICAN SUPPORTS: FREE PROGRAMS 1 ALL of ICAN’s programs are completey free – to youth, their families and the community. 3 2 ENRICHMENT Life Skills, Academic Support, STEM, Gardening, Art, Literacy, Health, Sports, and more. HEALTHY SNACKS & MEALS Full tummies make for happier kids, ICAN serves over 100,000 free meals each year.

IN THE NEIGHBORHOOD Common Ground Culinary restaurants offer friendly service and comforting food Common Ground Culinary, one of the Valley’s most prolific restaurant groups, opened Neighborly Public House in uptown Phoenix in November 2021. Founded in 2011, Common Ground Culinary has nine concepts throughout Phoenix and Scottsdale, including Grassroots, Twisted Grove, Wally’s, The Collins, The Macintosh, Sweet Provisions ice cream parlor and bakery, and Arcadia Catering Company. Christopher Collins, the owner of Common Ground Culinary, has the restaurant business in his blood. His great-grandfather was a maître ‘d at the iconic Gallaghers Steakhouse in New York City. Collins’ father opened several Marie Callender’s restaurants, as well as Cooperstown in downtown Phoenix and his namesake restaurant, Wally’s American Gastropub. “Of all my siblings, I was the one in the kitchen cooking with my dad,” Collins said. “I was in high school when he opened Wally’s, and I learned how to work in the kitchen and all about the business.” Collins graduated from Brophy College Preparatory in Phoenix and studied hotel and restaurant management at Boston University. He was recruited by Hillstone, which owns and operates several restaurants nationwide, including Houston’s. At Hillstone, Collins learned every aspect of the restaurant business he could while working at 10 restaurants in six markets. Before opening Common Ground Culinary, he worked with some of the Valley’s most acclaimed chefs, including Beau MacMillan at Sanctuary Camelback Mountain and Lee Hillson at Royal Palms Resort and Spa. “We try to be the best neighborhood restaurant in every location — friendly and welcoming, with comforting food and value for the money,” Collins said. Common Ground Culinary employs about 250 people. “I have the best team in the Valley,” Collins said. “We work hard to attract team members and spend time to develop them.” Next up for Collins is opening St. Urban, located above Neighborly Public House. Collins describes it as a quaint neighborhood restaurant in an intimate space with mountain views. The menu includes charcuterie, oysters, deviled eggs, flatbreads and panini sandwiches. Now the father of two young sons, Collins remains as passionate about restaurants as he was when he started working in them as a teenager. “This is what I’ve always wanted to do,” he said. “I love all aspects of this business, including the people, the food and the operations, as well as the challenges. This is what drives me and makes me a better husband and father.” To learn more, go to commongroundculinary.com . Shoshana Leon | CONTRIBUTING WRITER Photo courtesy of Daniel Kim Photo courtesy of Common Ground Culinary FRONTDOORS MEDIA | 71 | MAR/APR 2022 KITCHEN DOORS { let’s eat }