By Susie Timm, Chief Operating Foodie

When my husband and I bought our house, we were very excited about its proximity to several cool places. Whole Foods Market, Paradise Valley Mall, and of course Z’Tejas Southwestern Grill.

I have been known to celebrate happy hours, birthdays and various fun occasions with the famous (and very infamous) Chambord Margarita. This drink is so potent they cut you off after 3. Even better that it’s “Stumbling distance” to my house if I get too carried away.

Z’Tejas started in 1989 in Austin, Texas, but soon after moved 2 more locations to Scottsdale. It’s been a permanent fixture in my “scene” for the past 17 years.

Needless to say, I was pretty excited when I had the chance to sample their New Year’s Weekend dinner menu earlier this week.

My newest dining buddy recruit Christa, joined me for lunch at the Scottsdale Fashion Square location.

We were seated in the middle of the very busy restaurant and settled in for a multi-course dinner. For lunch.

Z’Tejas’ corporate chef was in town and he came by the table to introduce himself and explain he was going to cook us the entire menu and let us share each dish.

We checked out the menu while we waited for the first course and I was shocked to see their New Year’s Weekend menu (Goes from December 31-January 3) costs only $25.99 for three courses (or you can order each item a la carte).

Christa decided to try the Winter Berry Cocktail (after hearing my stories about the Chambord Margarita, she decided to opt for something less potent at 11:30 AM) it was a very berry blend of berry puree, vodka, St. Germain, lime and mint. It was very sweet, but the mint offset the sweetness well. The raspberry sugar rim was a nice addition as well.

Our serve put down the signature Z’Tejas cornbread and I dug right in. I love how consistent the taste is over the years and was delighted to pair it with our next course: seafood gumbo.

The gumbo was chock full of shrimp, fish, andouille sausage and chicken. It was spicy enough to make my nose run and I found it to be a great warming soup. Next time I am sitting across the street in my office freezing cold because our landlord keeps the AC at 60 degrees, I now know I can warm my body and soul with the gumbo from Z’Tejas!

As we were finishing the soup, our salads arrived. The Z’Side Salad is fairly simple as salads go combining greens, peppers, tomatoes, Parmesan cheese and topped with house-made fry bread croutons. For us, the key differentiator was the ranch vinaigrette dressing. This dressing was phenomenal as it kept the creamy goodness taste of ranch without being overly thick and goopy.

Next, they presented both entrees offered on the New Year’s Weekend menu. Chilean Sea Bass and Prime Rib.

The sea bass was prepared “en papillote” which means its steamed inside a paper wrapping with poblano peppers, salsa fresca, white wine and butter. It was creamy, very moist and delicious. It was served with asparagus and a cheesy potato cake

I typically don’t order sea bass so I don’t proclaim to be a connoisseur of it, but I found it to be satisfying and tasty.

Next, we dug into the prime rib. Here’s my general prime rib thoughts: Prime rib for me over the years has been a few things. Over cooked. Under cooked. Waaaay too fatty. Not fatty enough. Meager portions. Cold. Congealed. Etc.

So that being said, when I see it on a menu, it is extremely RARE that I would order it because although it seems simple enough (slab-o-beef) it is very easy to screw it up.

They set down a plate with enough prime rib to serve 2 large males. Or Fred Flintstone.

It was a nice pinkish red in the middle and brown around the edges. It had a small amount of visible fat and served with au jus and horseradish cream.

We each cut off a piece and tasted. It was “wow worthy” for certain. Tender, moist and the “crust” was seasoned just enough to flavor the whole piece. Even the more rare portions were warm and juicy.

At some point I had to cut Christa off by reminding her that meat-coma level 5 would surely ensue before 2 pm if she kept eating it.

In the mood for prime rib, I would easily recommend Z’Tejas for this superb dish.

Finally, they brought out the Chef’s special dessert: chocolate mousse with raspberries.

The prime rib reigns for me as the afternoon’s best dish, however the mousse was a close second.

It was spiked with a coffee flavored liqueur and it was rich and decadent. However, unlike some mousses, it was not so rich that it was impossible to finish it. Christa and I unanimously decided “there’s always room for chocolate mousse.”

Crazy cocktails, great happy hours, excellent corn bread and prime rib—who knew? Z’Tejas may be a venerable Scottsdale institution as it’s been in business here for 17 years, but their new menu options and affordable prices make it a must visit this winter.

The menu I reviewed is available from today through January 3, 2010. Get it before it’s gone! Happy New Year!!!

By Susie Timm, Chief Operating Foodie
The anticipation for my trip to Caffé Boa was high. It was a “girls day out” with my good friend Christa that would cap off with a trip down to Tempe to sample this Mill Avenue institution’s new menu.

I have heard many, many reviews of Caffé Boa over the years. Of late, I have heard a lot of buzz about Chef Payton Curry’s arrival and the changes to the menu.

I typically don’t read what other people are saying about a restaurant before I eat there, but for some reason I was compelled. I spent about an hour pouring over Yelp!, Chowhound and Urban Spoon. The anticipation grew.

Christa and I spent the day catching up and in the late afternoon, we decided to head down to our old ASU stomping grounds.

My business partner Jay decided at the last minute to join us for dinner and we arrived about 40 minutes before our reservation.

We took a seat in their cozy bar and took in the scene.

We saddled up on the long community style bar table and checked out the drink menu. I was immediately impressed by the variety of inventive cocktails.

Christa and I opted to taste the red delicious martini and Jay chose white sangria, a personal favorite of his.

We observed the interior of the restaurant whist waiting for our cocktails. The hardwood floors, brick walls, paned windows and painted murals gave Caffé Boa a very urban feel. It stood out ten fold among its peers on Mill Avenue on décor and classy interior design alone!

Our cocktails arrived. My Red Delicious tasted like a little bit of fall in a glass. It was topped with foamy goodness, reminiscent of childhood trips to Orange Julius. And I mean that in the most complimentary way possible. I heart Orange Julius.

Jay’s white sangria was not the favorite beverage he tried that evening as he said it was a bit too “bitter.”

We sipped on our cocktails and were shown to our table around 5:30 PM.

We were seated between the kitchen and the enclosed patio.

Our server Nick arrived and gave us a little background on the restaurant since the arrival of Chef Payton.

He said the last three months has held a strong focus on sustainability and local produce. Evidently Chef Payton plants many of the crops they purchase from McClendon farms. They receive sustainable produce daily and make all their pasta fresh in house.

We were starving at this point and told Chef Payton to “go to town” and present us with whatever what on his culinary mind that evening.

Which is another interesting aspect to Caffé Boa. Chef told us the weather was rainy and dreary so he decided to change the menu at the last minute. He’s adaptable and sustainable—great combo! ☺

We did ask him if there was one dish we “had to try.” He said, “Order the fried chicken, and sign a waiver because it will change your life.”

How’s that for dish anticipation?

Jay and Christa decided to try another couple of their signature cocktails. A strawberry and basil muddled martini for Jay and a coffee martini for Christa.

Both were incredibly fresh and delicious. Our server described the strawberry martini as “taking a nice shower.” Hmm…interesting. (Side note: I later tried to conjure up memories of that martini in the shower and it just wasn’t happening…)

The joy of the evening arrived next. The charcuterie plate. Or should I say “pate heaven on a wood cutting block?”

Holy charcuterie goodness Batman! Chef Payton sampled for us the pork country pate, the turkey pate that he said was their ode to Thanksgiving, and the rich and creamy garlic and lemon zest turkey pate. There were multiple “wows” being thrown out left and right by all of us at the table.

The plate also contained fresh bread from MJ Bread, house made pickles, pickled radish, house made quince and house made mustard.

I am going to go on record stating, “Payton Curry has a curing and pickling addiction.” Lucky for Caffé Boa!

This stands alone and the best charcuterie we’ve had all year and the creamy turkey pate has officially toppled BLT Steak’s pate for best we’ve had in our lives.

At this point in our dinner Jay remarked that he previously only had visited Mill Avenue to sample Atomic Cherries at Fat Tuesday’s or to shake it at Club 411. (Ok, he really didn’t “shake it” but I really had to write that.) Who knew what culinary delights that Caffé Boa held for us?

Next we tried the Mayas green garlic and potato soup with caramelized onion. It was served with a crostini topped with a tangy goat cheese and a Thumbelina carrot top.

The soup was rich, creamy and thick. Paired with the crostini, it had the perfect combination of salt and tang. Magnifique. I was quite grateful that Chef was inspired by the rain.

Next they brought us Washington mussels with leeks, lemongrass, yellow curry and coconut milk. It was served with a grilled flatbread. Typically, I run screaming from curry (the powder, not the man), but this had a very mild flavor, and frankly, I tasted the lemon more than the curry flavor. Christa had never tried mussels before but we think we made her a believer.

Next came a panzanella salad that hand everything from duck confit, to mushroom broth vinaigrette, to three types of mushrooms, to orange blossom honey.

The three of us were not big fans of this dish mainly because it had waaaay too much going on in it. We would have liked it more without the duck. The layers of flavor did not combine in a way that suited our taste buds.

Next we sampled the gnocchi and sweetbreads that reminded us of an “adult pot-pie.” The gnocchi was incredibly delicious and we could really taste the potato. Some gnocchi comes out gooey or mushy. This was crispy and light with a strong and structured taste.

The autumn maccaroncello arrived next. This dish is made with butternut squash, fresh pasta, honey and pumpkin oil topped with pecorino cheese. We found the flavors to be overwhelmingly “squashy.” To interpret, that means we thought it was far too sweet. It had a beautiful color and presentation, but we are salty people. (in so many ways!)

Finally, the evening’s showstopper arrived. The “payt-n-bake” Fried Chicken. Chef Payton told us the chicken itself stays “similar” on most evenings, but that they mix up what they serve it with almost nightly.

The chicken was made-to-order and was served over sausage gravy and mashed potatoes. The skin was peppery, crispy and not at all greasy.

The chicken was also the MOST tender fried chicken I have ever had in my life. I had to ask how they got it to fall off the bone. They said they slow cook the chicken itself before frying it. Ahhh, I love culinary secrets! I am going to try that at home!

The mashed potatoes and gravy reminded me of a restaurant in Fon du Lac Wisconsin my parents used to take me as a kid. I absolutely adored them.

A few other notes, our server was pleasant however a bit inattentive. We asked multiple times for fresh silverware, plates etcetera. We even ate an entire course sharing one fork because it (the food) was getting cold and our server had disappeared.

We can tell they are really trying to improve the service, and we do expect it to match the quality of the food very soon.

Overall, we enjoyed our experience thoroughly. Chef Payton Curry is an excellent addition to Caffé Boa and we are proud and willing recipients of his pickling and curing addiction.

By Susie Timm, Chief Operating Foodie
Ahhhh Elements at the Sanctuary Resort and Spa. Thinking about this restaurant warms my heart. I have been a loyal fan for over 6 years and counting.

My husband and I went to elements on our first date. Then, my husband proposed to me at elements. When Jay and I needed a place to do a photo shoot for our business—we chose (big surprise!) elements.

There’s really so much to love. The view, the patio, the martinis and most importantly to the Foodie Crew….the food.

The man behind that food is of course, Chef Beau MacMillan.

This valley chef has been quite a busy boy in 2009. He has managed to design his dream kitchen, film 6 episodes of a new show on the Food Network that premiers on January 3, 2010 called “Worst Cooks in America,” not to mention finding time for dating and his 6-year-old son.

Needless to say, Jay and I jumped at the opportunity for a private kitchen tour and interview with MacMillan.

We started out with a tour of the almost finished brand new kitchen.  This expansion increases the kitchen’s current square footage by over 2500 sq feet. They are also creating a beautiful outside patio addition that features a fantastic view of the Praying Monk on Camelback Mountain.

The excitement was palpable in the air as MacMillan told us about every aspect of the new space.

“We’re in the home stretch, it’s (the kitchen) really starting to look good!” he exclaimed.

In 2001, when the Sanctuary resort was given a $55 million dollar makeover, elements’ kitchen did not survive the budget cuts.

With booming success over the past 8 years, it was time to put the kitchen project on the front burner.

“The old kitchen was no longer efficient. We knew we would have to face it (the renovation) sooner or later. We said ‘let’s do it in a recession’ where we can get labor at 1/3 the cost,” explained MacMillan.

The hotel owners enlisted two local designers to tackle the renovation. MacMillan was given carte blanche to design his “dream kitchen.”

“I sold the designers the dream of what I wanted, and they made it happen,” said MacMillan.

To say he is excited about it would be a huge understatement. I asked him if he lies awake at night dreaming about his new kitchen.

“Are you kidding me right now? I have goose bumps just thinking about it. Guys here are so re-inspired to cook. If we are going to spend all this money, we are going to show everyone what we are made of in that kitchen,” said MacMillan.

A few of the major highlights of MacMillan’s new digs:

*A private dining room called “12” that seats a dozen hungry foodies. This VIP table will feature tasting menus of up to 12 courses, a 50 inch TV to satellite in wine makers for tasting classes and the coolest feature: a curtain that opens into the kitchen. Behind the curtain waits a custom made chef’s counter that can present a raw bar, cooking demos or anything else MacMillan can envision. (We would be more than happy to test this out—hint hint!)

*1800-degree char broiler that allows him to make “Dry-aged rib eye steaks like Mastros.” (We can’t WAIT!)

*Custom plancha oven from Spain that will allow whole fish grilling

* 6 burner ranges

*Custom made hot line with plenty of prep room, soup wells and lots of other luxuries most kitchens don’t have.

*Asian-style meat smoker

*Massive prep and pantry area to do large batch cooking, piles of cold seafood and sashimi

*2 huge walk-in refrigerators. One that has a glass window that will display farm fresh fruits and vegetables for diners to gaze upon. “We left a glass window that allows us to have floor to ceiling window so guests can see beautiful vegetables and fruits thru the window on walk in. It’s going to look like a fresh garden, it’s sexy. I love seeing food lit up. Will be very, very cool,” exclaimed MacMillan. (We really love sexy food too….)

*A custom made bake shop where MacMillan will hire a pastry chef for the first time in his tenure. “A good pastry chef was our missing link. Now we will have the ability to improve our dessert product. We will bake breakfast muffins, breads, amenities and gourmet items for the in-room mini-bars,” said MacMillan.

After our walk thru, MacMillan said, “This kitchen is a beast. A Ferrari engine right here!”

We couldn’t agree more.

This kitchen machine will be up and running mid January with some test dinners and an entire re-vamping of the menus.

“There’s new food from floor to ceiling. Breakfast, Lunch, Dinner, Pool & Room Service. And then I get to start work on the menu for “12.” Said MacMillan.

“We’ve always said at elements you get popular American cuisine that’s farm fresh w/ Asian accents. You can get calamari in the restaurant, we just hope we make it better than other people,” said MacMillan.

After our tour, we hung out in the restaurant lobby and shifted topics to his new show premiering on the Food Network.
MacMillan was approached in 2007 about “The Worst Cooks in America” and flew to NYC to audition.

“I flew out, did an audition. They asked me to stay for four more days. I did another audition. After that, the show was mine,” said MacMillan.

He filmed the show in 2008 in 24 days. On location in NYC, he worked 15-hour days about which he said, “Shooting the show was a blast. I can’t believe all the things I learned. The people I got to meet.  It really was a different phase for me as a cook—it was so new and exciting every day.”

He continued, “ Those days filming had long hours like being a chef, but different. A minor portion of the show was scripted. I had to deliver lines. When they let me be myself and ad lib, which they did a lot, I come across so much better.”

The show’s main premise is taking 12 of the “Worst Cooks In America” and having them compete for a $25,000 prize.
MacMillan and his team competed against Food Network Chef Anne Burrell. MacMillan is the captain of the Blue Team competing against Burrell’s Red Team.

“I was trying to out teach Ann—we had a little battle working. You see how the format of the show works and everything comes together,” said MacMillan.

I asked him just how bad these cooks really were?

“The way I was trained, these guys would have been, unfortunately, under the firing range by some of the French Chefs I worked for. But you know I learned a lot of patience and that was a key attribute. Their whole basis on being a cook comes down to flavor and there’s so much more involved. We put them in situations where they had to rely on their memory or they had to hone their skills on timing, multi-tasking, they had to do every day things that go into being a cook…organization and cleanliness. It was completely overwhelming,” said MacMillan.

He also remarked about how these bad cooks had no idea how much goes into being a chef, including time, stress and learning curves.

“My goals on the show are just like little league baseball, I can’t teach them how to be good second basemen, until they love to play the game. My goal was how to take 6 people and inspire them and get them to love what they are doing. I’m a believer. I think you can turn people into good chefs. The key ingredient for success is desire. My real goal was to make everyone in that boot camp love cooking,” said MacMillan.

MacMillan said he feels confident the show will be a success. He said Food Network has warm and fuzzy feelings about it being one of the most watched shows in the beginning of 2010. He was really excited about the “relate-ablity” of the contestants.

“I do think that people can really identify w/ contestants. They were very real. They say flat out, ‘I Suck, I need help!’ You attach to the characters. A lot of people can relate to it. It will be entertaining, just because of the situations that these guys spin around in and are faced with. There’s drama, action, comedy and tragedy. Everything. Boom,” said MacMillan.

The Worst Cooks in America debuts directly following an Iron Chef “Master Battle” that First Lady Michelle Obama is scheduled to appear on. This is great news for MacMillan as he says the viewers will, “follow from Iron Chef into my show, and the Food Network expects viewership to triple for that episode of Iron Chef.”

Throughout our entire interview, I was stuck by how incredibly grounded MacMillan seems.

It is quite evident that the past year has been filled with travels and he has been out of his kitchen a lot. “However,” he said, “I am rooted in the fact at the end of the day, I want to be a chef. If I get the best of both worlds, I am great with that. I can be a chef and not have TV career. I can’t be a TV chef and not have a kitchen career.”

I asked him what happens when his fame catches up with him at the restaurant and throngs of screaming women stake him out?
“I will pass my number out,” he quipped.

“The people that know me know that I have been described as larger than life, I am very passionate about food. (I’ve) Worked here for 11 years, my goal is to work with beautiful people, in beautiful places and cook beautiful food,” said MacMillan.

Through the stresses of the restaurant renovations and the TV show, the experience has been very consuming for MacMillan, but he said, “It’s in my blood.”

If the show goes as planned, he’s contracted for two more seasons.

For now, MacMillan has a few wants, “I want to showcase the restaurant, make ownership and my team proud. I want to see happy faces, 2, 3 times a month. It should be right portions, right pricing, right ambiance and right food. I want people to say that about elements.”

“I think people are going to like the show. It’s the icing on the cake,” said MacMillan.

Catch our hometown boy on Sunday, January 3 on the Food Network’s “Worst Cooks in America,” at 8 PM Arizona Time, 9 Central.

By Mike Cassidy, Guest Blogger, Foodies Like Us

I am by no means a certified “foodie”.  My dining selections have frustrated and endeared my lovely Italian bride (who can really cook).  I’ve dragged her to diners throughout Northern California and waffle joints in Florida.  I’m far more interested in the atmosphere and people (staff and patrons) than the food.  To live we need food, so I eat.

During my Christmas shopping foray today – yes, I know despite my wife picking things up in July, I happen to wait until December 23rd, go figure.  I ran into a new restaurant called the Mellow Mushroom Pizza Bakers.  Hhhheeeyyyy dddduuuddddeee, I though I’d try it.  Not until I looked online did I realize it’s a franchise operation, info here: http://www.mellowmushroom.com/

It is however, the first in AZ – over at Noterra on Happy Valley Road.

Being the introverted diner that I am, I dined alone, just me, my journal and Blackberry.  The hostess seating me asked if I’d ever eaten a Mellow Mushroom and when I replied, “this is my first trip”, she said “you’re going to love it!” (she either didn’t get my pun or didn’t think it was funny).  I was seated at the bar – where restaurants usually segregate solo diners (so we don’t scare paired diners).

I ordered the tomato bisque and their Thai-Dye 10 inch pizza (sans onions).  When I order the Thai-Dye another staff member walking by said, “That’s my favorite, you’re going to love it.”  Nice when your staff are fans.  The bisque was fine, well presented and very pretty.  It was natural tasting (how’s that for sophisticated lingo), though not much more than pizza sauce.  Now, the Thai-Dye pizza was out of this world – a fabulous curry sauce, delicious chicken and cucumbers.

Well worth the trip and the stigma of being a lone diner.  It was like California Pizza Kitchen with a hip edge that I liked – one staff t-shirt read “baked and sauced since 1974” and I like really liked the food.  I’ll return to dine there and maybe someday I’ll bring the fam so I can sit at a table with the big kids.

By Molly Cerreta Smith, guest blogger, Foodies Like Us.com

You might not think that comedian-and-sitcom-writer-turned Minnesota senator Al Franken has much at all to do with barbeque. But he is actually credited for igniting one man’s passion for the pit that has since culminated into his own award-winning competition barbeque team, Central Pork West, as well as the new “docu drama” BBQ Pitmasters, which airs on TLC.

“In 1999 Al and I were working on a sitcom together in New York and he claimed to make the best ribs in New England. He invited me over for grilled ribs and they were the worst things I’ve ever had,” John Markus, executive producer of BBQ Pitmasters, recalls with a laugh. “It flipped the switch for me,” he continued, adding that those ribs inspired him to want to learn how to make them himself – only better.

Shortly thereafter, he had the opportunity to meet the legendary Paul Kirk, better known as the Baron of BBQ. “He let me cook with him at a competition and I was introduced to this subculture and great community that I was completely unaware of,” says Markus, who decided that he wanted to introduce the masses to this community.

And it is this community among barbeque competitors that Markus showcases in BBQ Pitmasters. “After being involved in barbeque competitions for six years, I decided I wanted to put a face to the world of competitive barbeque,” he says. “This is about man versus meat.”

A face that is synonymous with barbeque competitions in the Southwest is that of Michael Reimann, who has been bringing barbeque lovers together in Arizona via the AZBarbeque club since its inception in 2004. As owner and president of one of the only free barbeque clubs in the nation, Reimann is responsible for producing some of the most popular sanctioned barbeque competitions in the region.

Reimann admits that he always loved the “sport” of tailgating and, after graduating from Arizona State University, he and his buddies were looking to take the tailgating experience to another level. He researched smokers for about a year before discovering the Diamond Plate brand. He quickly became a distributor for the company and started the club and website as a way to market the smokers. “The first month I had eight members and 60 hits on the site,” admits Reimann, noting he could have never imagined the club would take off the way it has. Today, he has more than 1,300 members, and the site averages an astounding 2.5 million hits per month.

Reimann, who says he has always loved throwing parties, began producing barbeque competitions as a way to raise money for a friend whose daughter has autism. His first two events were record-breaking. Literally. Aside from raising $40,000 for charity, his first barbeque competition in 2005 became the largest cook-off west of the Mississippi, and his second event held the following year became the largest dual-sanctioned event ever. While Reimann says he loves barbeque, his “true passion is putting on the events, raising money for charity and running the website.”

For AZBarbeque club member Sterling Smith, the club has offered a place of education and camaraderie for a rookie in the world of competitive barbeque. As head cook of the newly established Loot N’ Booty BBQ, Smith sought out barbeque knowledge via the internet, which led him to the AZBarbeque site. “There was a lot of great information on the site in terms of recipes, events, get-togethers, and general barbeque discussion that has helped me greatly,” says Smith. After joining the club and participating in some competitions and events, he says, “People are open to helping you out however they can, short of sharing their close-guarded barbeque secrets. Every team opens up their camp to you like you’re family.”

But this is competition, after all, and with that comes factors that are out of the competitors’ hands. Just ask AZBarbeque club member Erin Hagenbuch Frank, of McFrankenboo BBQ, the team that she and her husband Jim started in 2006. At the Smokin’ in Mesquite competition in Nevada, they had quite a bit to contend with. “It was about 115 degrees during the day, and that night a huge hail and lightening storm hit,” she says. “We did our turn-ins the next day and just hoped to get a call around [the top] 15.”

Instead Erin and Jim walked away with the 1st place call in the brisket category – even beating out barbeque’s bad boy Myron Mixon, who is one of the most decorated barbeque competitors in the world and who stars on BBQ Pitmasters. “He came up and congratulated us and got his picture with us – it was crazy,” says Frank.

And while you won’t see Erin and Jim accept their 1st place call on the barbeque reality show, Markus insists that the what-you-see-is-what-you-get program is set to not only give barbeque lovers secret insider tips from some of the world’s best competitors but also to open the public’s eyes to the world of competitive barbeque. “Our hope is that this mysterious sport will now be accessible to more people and [it will] entice them to go out and compete. We want to encourage people to jump in — because the water’s fine.”

But an astounding number of people are already acutely aware of that. In fact, six million people annually visit barbeque competitions, and the sport of competitive barbeque is growing at an alarming 35 percent. Markus attributes barbeque’s resurgence in popularity to the current struggles our nation is enduring.

“On a national level, I think people are returning to comfort food because of the economy,” says Markus. “Barbeque is American; it’s simple and honest and has humble roots.” And while smoking itself can be a complex art of timing and heat, what could be more humble and American than getting together with good friends over good stick-to-your-ribs food?

By J.E. Pizarro, Chief Executive Foodie

Traditionally, Phoenix has never had a downtown restaurant scene that I frequented.  This fall at Phoenix Cooks event at the Westin Kierland, I happened to come across a new restaurant called Nine|05.  We chatted up Jennifer with Nine|05 who convinced us to venture into downtown and see what the buzz is about!

Although the food they were sampling was excellent, I thought, “If I’m going to drive myself anywhere near downtown, the food better be damn good or I’m going to be irritated!”

Well folks, the food is an excellent and incredible dining experience. I’ve been back twice since.

Rarely do I give glowing, wholehearted endorsements of restaurants, but Nine|05 definitely knew how to push my foodie buttons!

This Asian Foodie Gem is located on the corner of 4th Street and Garfield in a quaint corner made up of three historic houses (2 currently undergoing renovations) that comprise the entire restaurant, dining patio and bar.

It has a beautiful outdoor dining area that overlooks a circular bar that has a great lateral view of downtown Phoenix. So great in fact, that we named Nine|05 one of the best places to dine outside in Phoenix!

Parking was a bit “dicey” once I found a good spot and walked into Nine|05 I stopped worrying about the safety of my car.

The restaurant portion is in a remodeled historic house, with polished hardwood floors, exposed brick walls and a see through kitchen.  The stark white chairs and accents of green and yellow give it a “Chicago” type feel that I certainly did not expect in “near” downtown Phoenix.

On to the food…. Simply its one of the best meals in you will find in Phoenix.

We opted to order some random items from the menu as well as some of the house favorites of Chef/Owners Matt Carter and Jay Bogsinske.

The cuisine is a mix of different Asian cooking styles and we noted a distinct Mexican influence. This eclectic mix results in very unique and savory dishes to please all types of foodies.  Susie is not a fan of Asian food at all, and she thoroughly enjoyed her meal. Now that’s saying a lot!!

Our food journey started out with Crispy Rock Shrimp (lettuce wraps and sambal glaze).  Rock Shrimp is one of Susie’s top three favorite things to eat in the world.  Two words on her behalf “LOVED IT” (sang in a “hark, the herald angels sing” type harmony).  The shrimp was savory and coated in delicate tempura batter that is whipped in a can (to infuse air into the tempura).

My personal favorite (the BEST in Phoenix) was the Korean Chicken wings served with pickled radish and a spicy soy garlic sauce. These babies are both spicy and sweet with a crispy texture topped with saffron strings.

These wings were meaty (non-messy, a big plus in my book) and exploding with flavor.  These wings are not your ordinary bar food wings. However, we feel they should be the #1 thing you order at Nine|05.

I am not a fan of eating with my hands, however these wings are so splendid, that towards the end, I was actually enjoyed it!

Another favorite of mine (although an acquired taste) was the BBQ eel that “sandwiched” foie gras in the middle.  I could hardly contain myself having two of my favorite items together in a dish such as this.  Yes..Yes.. I know.. there is a big to-do these days about eating foie gras, but I happily eat it anyway.

The next item was the Shrimp and Pork Pot Stickers with a pickled melon and peanut sauce) – Susie piped up and said it was the best thing she’d eaten so far in our meal.  I, being a fan of pot stickers would have liked some jalapeños inside of the pot sticker, but still quite delicious and well presented.

For those foodies who like mussels, the Red Curry Mussels served with a coconut and lemongrass sauce are a foodie favorite according the restaurant.

Since Susie and I eat for a living, we are often too full to try everything on the menu!  However we gave a good run at Nine|05.

Bogsinske and Carter say their food at Nine|05 is French in technique but Asian in deliverance.  They hit the farmers market twice a week to buy ingredients. Together they boast vast culinary training and these experiences give, Carter’s and Bogsinske’s dishes a strong depth of flavor.

Bogsinske has been chefing in the Valley of the Sun for years and said his “culinary father” is Michael DeMaria (of Heirloom).

Ironically, a few minutes after he said that De Maria walked in Nine|05 for an early dinner! He happily obliged us and posed for a picture.

Nine|05 is bringing foodies to downtown Phoenix.  Long gone are the days where there was no culinary talent downtown.

Nine|05 is breathing new life and vitality to the restaurant scene to Phoenix.  We can’t wait to try the two other restaurants that will occupy the space with Nine|05.

We are delighted to have met Jennifer at Phoenix Cooks and even happier she asked us to try out her Asian pride and joy!

Do you want to know what other culinary adventures we are having?  See what we’re cooking up at www.foodieslikeus.com

By Susie Timm, Chief Operating Foodie

This year, I decided it would be fun to research some cool gifts that I would want to receive at the holidays. I spent an afternoon on Google, researching some really cool presents that I think every foodie would enjoy. Simple criteria: would it enhance my “Foodieness” in every way. If yes, then it’s on the list.

In no particular order (click each link to purchase and for more info)

One day at the Culinary Institute of America in NYC $300+
This gift is for the true wanna-be chef (me! me!). Spend a day at the Culinary Institute of America in a chef bootcamp!

Anthony Spices Gift baskets $25
We are big fans of Lance Anthony and his spices are outstanding! For $25 you can tempt your taste buds with some HOT stuff!

Mastering the Art of French Cooking $25
The success of “Julie & Julia” this year reminded us this cookbook staple should reside in the kitchen of every foodie.

Onion Goggles $22
Does you or the foodie in your life cry hysterically while cutting onions? I sure do–cry no more with these babies!

Sandwich Cookie Cake Pan $44.95
We think this gigantic cookie sandwich cake pan is awesome. Who doesn’t want a cake that looks like an Oreo???

Herb Keeper $19.99
We love the concept of keeping herbs for more than a week! Almost as much as we love fresh herbs!

Diners, Drive Ins and Dives Cookbook and DVD bundle $50.95
Big fans of Chef Guy Fieri, we would love a cookbook featuring recipes from his show and dvds from the seasons!

Demy TouchScreen Digital Recipe Reader $299.95
How cool is this gadget??

Miller Lite Sausage and Cheese Stein $31.50
I am a Wisconsin girl at heart and the only beer I like is Miller Lite. That being said, this gift is wacky but rad. Check it out!

Hadley’s Orchard Fruit and Nut Welcome Basket $34.99
We love stopping at Hadley’s on trips to and from Los Angeles. Their dried fruit and nuts are second-to-none! Give one to your fam today!

Dinner for two from Bob Chinn’s CrabHouse in Wheeling Illinois—delivered to your door (prices vary)
We crave the crab legs and garlic rolls from Bob Chinn’s pretty much daily. Now we can have it delivered overnight! Perfect New Year’s Eve dinner!!!

Hot Dog & Bun soap $8.99
We think lathering up with soap should be fun. Therefore, a hotdog and bun soap is tops on our shower list!

Nintendo Wii: Cook or be cooked Food Network Game
This game quite possibly might change my mind about video games. Period.

Bacon of the month club $190

It’s bacon. Delivered every month. Who could ask for more?

Ace of Cakes: Gourmet Girl Cake Bakery $17.99
For the little foodie in your life. This thing makes an Easy Bake Oven cry.

By Susie Timm, Chief Operating Foodie
I spent part of my weekend trying to figure out what Twitter is all about. In the process, I learned that it is pretty fun and a fantastic way to learn about new cocktails, foods, restaurants etc at lightning fast speed.

Saturday night, I got a tweet from Marianne Belardi from Cowboy Ciao asking if I had tried the “Meat and Potatoes Martini” at Cowboy Ciao.

Here’s how that conversation on Twitter went:

Cowboy Ciao  @Foodieslikeus (Foodies Like Us) Susie-Q…new martini at Cowboy Ciao screaming your name: “Meat & Potatoes Martini” | Carlsson’s potato vodka | drops of aromatica | chilled & served up | topped with cooked-to-order, deep-fried bacon. $11 *Uh-huh*

@ciaomari I think you are trying to kill me with food temptations tonight! Meat and Potatoes Martini @cowboyciao eh? I feel a blog coming on!

The temptation of that martini gnawed at me all weekend and of course on Monday, I headed into CC to give it a shot.

I was not exactly sure what I was getting into—some of you may remember I reviewed the BLTini at Digestif earlier this year. It was like a BLT in a glass. I wasn’t certain that could be topped, but I have learned not to doubt the cocktail prowess of one Peter Kasperski…

I took my place at the counter and Eric took my order.

“A meat and potatoes martini please—oh and a glass of Guntrum,” I said.

He gave me a quizzical look, I assume, because I was double fisting alcohol at 1 pm.

“I am going to review the martini,” I explained. He looked relieved.

I also ordered one of my most favorite things in the world, their world famous Stetson Chopped Salad. It’s beautiful and one dish that I start craving and cannot stop craving until I eat one!

I tapped my fingers in anticipation of the martini and ignored my wine.

Finally, the martini arrived. Made with Carlsson’s vodka, Worcestershire, and bitters, this creation is topped with egg washed, battered and deep-fried BACON!

Oh My! I was actually pretty stunned. I took a few food porn pics and then it was time to taste.

I put the bacon aside as it would be pretty hard to drink with meat on top of it. My first sip surprised the hell out of me!
It was so incredibly smooth, smoky and had such a subtle flavor. Then, I took a bite out of the bacon. The two flavors combined and truly tasted just like crispy bacon topped mashed potatoes.

I allowed myself 2 more sips as I felt that getting lit-up at 1 pm was not a very bright idea. And trust me, if I drank the entire thing, it would go down perfectly and I would want another. Susie+2 martinis=bad.

The moral of this vodka and meat-filled tale—I had no idea that Twitter could be a cocktail conduit of information. I eagerly anticipate my next trip to CC for a Meat & Potatoes Martini. Most importantly, I know if Peter is inventing a meat cocktail, I will be first in line to try it!

Frankly, I might run in there later just for another piece of deep-fried bacon! Yowza!

By Susie Timm, Chief Operating Foodie

As a college student at Arizona State University, I frequently looked up at the Buttes resort off of 1-10 and 48th St in Tempe and wondered if I would ever head to the top of those beautiful rocks and gaze down at the city below?

It only took 12 years, but indeed, I have finally made it to the top of the rock. Top of the Rock restaurant at the Buttes, a Marriott Resort that is!

This glass enclosed wonder features stunning wrap around views of Tempe and Scottsdale from one of the highest points in the Valley of the Sun.

I had the opportunity to dine at Top of the Rock for Sunday brunch and for a weekday dinner within the past month.

Both experiences highlighted the superior customer service, stunning vistas and quality ingredients that make Top of the Rock a destination for many marriage proposals and romantic evenings.

I have heard mixed comments and opinions about this Phoenix institution over the years. Jay and I were excited to formulate our own critique.

Our brunch experience was filled with good service, a beautiful ambiance and tasty champagne. We were not overly impressed with the food choices and got the sense the staff was not overly impressed either. We have had better brunches in the Valley, but we have a lot of faith in Top of the Rock’s new Chef James Hildebrand. We will be back in a few months after he has tweaked the menu a bit more!

Dinner however, was a whole different experience.

We arrived as the sun was heading down and were able to appreciate the shadows and light on the mountains and the purple and orange hues created by a classic Arizona sunset.

The restaurant opens at 5:30 PM and we were the first table to be seated. We chose a table to the left side of the restaurant and Joe, our server arrived and reviewed the menus with us.

Hildebrand has paired classic steakhouse fare with some standout ingredients and options. I was quite impressed by the menu.

We decided to let the Chef serve us an array of small portions so we could taste thru much of the menu.

The menu features simple, quality dishes including appetizers, salads, soups, 6 different steak preparations, two fish choices, lamb and pork chops. The average entrée price is $35 and it includes a starch and veggie.

First, we were served an Amuse Bouche of duck on top a crostini. It was salty, sweet and an excellent indication of how the rest of the meal might turn out.

Next, we were offered a cold appetizer platter including shrimp cocktail, the jumbo lump crab and the ahi tuna.

Holy cold seafood goodness! The shrimp were huge, the lump crab fresh, sweet and delicious—and the ahi tuna, wow, just amazing.  The ahi tuna was crusted with smoky sesame seeds and served with wasabi cream sauce. I would drive to Tempe to eat this appetizer any day! It was simply outrageous!

This course was followed by a taste of the homemade gnocchi that is pan seared and served in a chunky marinara sauce and covered in Parmesan. Jay, who doesn’t typically like gnocchi said it was the best he had ever tasted and made a lot of happy “mmmmmm” noises. I agree wholeheartedly!

Next we were served a taste of their classic Caesar salad and the Top of the Rock salad. The Caesar was simple, peppery and had a nice parm crouton. It also had large anchovies on it! Jay was happy, as he is an anchovy fan. I only like them if I can’t see their fuzzy backs…

The Top of the Rock salad included poached pears, and the blue cheese crumbles offset candied walnuts and the sweetness from those two ingredients nicely. All topped with champagne vinaigrette. Not my favorite dish that evening, but still a nice flavor combination.

The evening’s true surprise dish was served next.

The “She Crab” soup was a savory crab bisque with lump crabmeat topped with chives and sherry. It was spicy, brimming with crab and had a zing that warmed the back of my throat.

Jay and I decided that soup would be perfect on a cold day after lighting a fire in the fireplace and curling up with a good book. Perhaps while wearing a Snuggie? Not sure, but I do know that soup is damn good!

Next, we were served two platters featuring small portions of lamb chops, steak dianne, salmon and halibut.

On the meat platter, I enjoyed the classic flavor of the lamb chops over truffled mushrooms. They were tender and minty! The steak dianne was cooked to perfection and served over mustard-y potatoes.

The salmon was by far our favorite entrée as it featured cherry tomatoes bursting with flavor and capers. The halibut was served over a smoked corn relish and it was creamy and flaky.

For dessert, we tried their bread pudding—eggy, caramel flavored French toast delight, and the chocolate lava cake that was crunchy and rich.

I am truly happy we tried the dinner at Top of the Rock. It was a very memorable experience and we will add it to our list of “Top places to take your Valentine’s Sweetie.”

We recommend dinner at Top of the Rock for it’s simple but elegant menu, beautiful views, shining service and romantic ambiance.

It might haven taken me 12 years to try it, but I will certainly return before another decade passes!

Top of the Rock is located at the Buttes, a Marriott Resort at 2000 Westcourt Way in Tempe. It is open daily for dinner at 5:30 PM. Reservations are recommended but not required and the attire is casual.

Like this review? Check out what we’re cooking at www.foodieslikeus.com!