By Lizbeth Congiusti, The Sassy Sommelier

The first thing I think about when I think of February is how cold it is in Chicago.  I am from Chicago and I love the Arizona weather.

The second thing I think of is Valentine’s Day, going out for dinner, chocolate and enjoying a nice bottle of wine.

My idea of wine and chocolate follows everything I know about wine tasting, there are NO Rules, only guidelines to get you started.  Once you get started follow your nose and your pallet.  Your heart will lead you to what you like and what works best for you.

With any food and wine pairing you’ll need to pay attention to both the wine and the chocolate.     Red wine has tannin and chocolate has bitterness.  You’ll want your wine and your chocolate to be at least equal in their tannin and bitterness or even better your wine should be slightly sweeter than the chocolate.

Full bodied Cabernet Sauvignon, Merlots and Zinfandels with hints of cocoa marries well with bittersweet chocolate.   “Branham Jazz” is a blended wine with hints of cocoa and coffee, give it a try.

Milk Chocolate works well with Pinot Noirs because of their lighter tannins and essence of strawberry jam.  “Loring Wine Company” pinot noir collection makes an easy to pair with chocolate.

My favorite chocolate pairing is fresh strawberries dipped in white chocolate with sparkling wine or champagne.  “Soligo Prosecco Brut” from Italy has a sweet finish and complements the strawberry and sweetness of the white chocolate.

I learned a long time ago, my picks may not be yours so YOU need to keep tasting wine.   It truly is the only way to learn what you like.

Also, the economy has affected wine drinkers.  We are looking for values, we want to be sure we like the wine before we buy it and many of us are going back to what we know Cabernet Sauvignon, Merlot and Chardonnay.  Under $20 is the preferred price BUT under $10 is BETTER.

Folie a Deux Menage a Trois a red blend is consistently good and a great price under $8 at Costco.

Bander Cuvee Natalie a blend of Riesling, Pinot Grigio and Sauvignon Blanc is something you’ll really love as it heats up in the valley.  Usually around $15 per bottle, you can ask your local retailer to order it for you.

By Susie Timm, Chief Operating Foodie

I hope by now dear blog reader, you have figured out that I have pretty simple tastes. I like hearty, delicious food without pretention. I am not a fan of restaurants or ingredients that overwhelm the mind or the palate.

I would not describe myself as pedestrian by any means, however, relative to my business partner Jay, I am pretty vanilla. He likes rabbit and all sorts of random birds and game. He also loves beets and egg on pretty much anything. Give me pork tenderloin or crab legs any day. Simple girl I am. I also like cheese curds and sauerkraut. These are things Jay won’t touch.

There are however, many things we do agree on in the world of culinary. We love champagne, bacon and a perfectly cooked medium steak. We love restaurants with ambiance and that special cozy feeling that makes us feel welcome. Most importantly, we value and frankly, we expect, fabulous service.

Through our features and restaurant reviews, we’ve experienced varying degrees of quality ambiance, food and service.

Upon stepping into our latest review spot, 5th and Wine, I knew immediately, that we would both give it top ratings for interior and ambiance.

I arrived a few minutes after Jay did and he was already propped up on the leather couch, sipping champagne and playing on his laptop. “Good sign,” I thought as I approached him.

I settled onto the couch and took in my surroundings. The place had seen quite a transformation from the dark and cavernous prior occupant “Fine’s Cellar.”

5th and Wine, a brainchild of Rich Sullivan, Patrick King and Tom Kaufmann, does “comfortable and affordable” really well.

There was a great bar to saddle up to and take advantage of 5th and Wine’s outstanding happy hour prices ($5 wines and $3 appetizers).

There were several constellations of red leather chairs, coffee tables and couches to relax, and sip wine.

There were tables for dining and eating a full dinner or lunch.

There was a gigantic outside patio that would be perfect to take in a beautiful desert sunset with friends.

I also really liked the brightly colored dog paintings that grace every wall. It gave the space a really unique feel that was warm and bright. Each table also had fresh and brightly colored flowers in a sleek vase in the center.

I was sold on the décor alone. Now, on to the food!

With my $5 glass of Scharffenberger Brut in hand, we invited Assistant Manager Scott Von Gullbrantz and Manager Scott Yanni (or the Scotts as I like to call them) to sit with us to explain the concept behind 5th and Wine.

Executive Chef Stephen Butler pulled up a chair as well to round out our interview.

These men have a world of experience at various five-star steak places in town from Mastro’s to Fleming’s. It’s these fine dining restaurants that shaped the service expectations for 5th and Wine, but also encouraged them to try another approach to dining.

“This is a fun, relaxed and approachable place. We wear jeans to work and run it at a very different pace,” explained Yanni.

Von Gullbrantz said, “We really wanted this place to be an easy drop-in destination.”

The value and menu pricing was almost shocking. The most expensive item is $19.95 but the average ticket is only $12.

“People are tired of staying at home—they want options and that’s what we are providing,” said Butler.

They explained the food to me as “Straight forward cooking with not a lot of fluff.” Hmmm…sounds right up my alley!

The menu will continue to evolve, but for now it included many plates for sharing including 8 varietals of bruschetta, cheese plates and spicy chicken drumettes.

There are also paninis and salads. The new weekly specials menu boasts chicken pesto pasta, an agave bourbon glazed salmon and a rib eye. All for less than $20.

At this point, I was sick of hearing about the food—I wanted to taste it!

Von Gullbrantz brought us a selection of their greatest hits. Speaking of hits, Von Gullbrantz also hand crafted the overhead music and created a mix that includes John Mayer, Jason Mraz and other mainstream and comforting artists. It was soothing and I always enjoy when I can sing during my supper.

We sampled 6 different bruschettas, the crispy French fries (of Humble Pie fame) and the chicken pesto pasta that featured scratch made pesto sauce.

The French fries were served with garlic aioli and were crisped to perfection. Topped with chili flakes, they had a searing kick. (We returned 2 days later for these fries; they were that good!)

The chicken pesto pasta was tasty, but did not overwhelm. The pesto was strong but I would like to see different pasta other than farfalle.

The bruschetta was varied in flavors and content. The fig, prosciutto, mascarpone and tomato jam was an outstanding flavor combination of salty and sweet.

The apple, Brie, fig jam, honey and agave bruschetta reminded me of a grown-up peanut butter and jelly sandwich. Strange since there was no peanut butter in sight, but the creamy Brie and fig jam were a nice stand-in.

The hummus and saffron oil brushetta was slightly disappointing as the hummus was bland.

I was downright surprised by the delightful roasted peppers, goat cheese and garlic combination as I typically do not like roasted red peppers cold. I will return for this one.

Overall, we enjoyed the food and look forward to sampling more of the bruschettas and sandwiches on the menu.

I think Yanni summed up 5th and Wine pretty well, “It can be your local wine bar, it can be a restaurant, it is versatile will change to fit whatever is appropriate for you.”

For Jay, and me 5th and Wine had great ambiance, stellar service and good food. We most certainly will be found chillin’ in the back on the couches. Champagne in one hand, bruschetta in another, all the while appreciating the value and of course, the fact it is only a few blocks from our office.

By Kira J Wills, Guest Blogger for Foodies Like US
Check out her blog at: www.saturday-chef.blogspot.com

There are infinite things to learn about cooking:  techniques, knife skills, information on thousands of ingredients, how to salvage recipes gone wrong.  Every recipe teaches me something, as does every mistake.  One of  the most important lessons I’ve learned is that cooking is a labor of love, a gift to the senses.

Chefs on reality shows and the super-chefs of the Food Network nearly bludgeon viewers with their big idea of Cooking With Love, the use artful and creative preparation of food as a way to express affection to family and loved ones.  It is a beautiful sentiment, and realistically, a fantastic and wholesomely marketable way to promote celebrity chefs and their shows, and sell Food Network cookware.

But it’s also true.

The act of cooking serves a paramount purpose: nourishing the people close to you.  It is a simple task that can be incredibly profound, and it’s never more apparent than when you discover or create a recipe that inspires much more than just yummy noises.  A simple meal can be the bedrock of tradition and nurture celebration.  My understanding of the Cooking With Love concept has once again been reinforced by creating.  It is everything I love: rustic braised chicken suspended in a rich sauce studded with potatoes.  It is warming and hearty, and can be made in about an hour.  It is the perfect meal to make for your family on a holiday or on a brutal winter day as an edible “I love you.”

I have dubbed this dish Cooking School Chicken as I get to practice a lot of techniques—braising, deglazing, chopping—and because it has taught me the biggest cooking lesson there is.

Ingredients

1 pound baby red potatoes, cut in bite-size pieces

6 to 8 chicken thighs (with bone and skin)

1 teaspoon dried thyme

Flour for dredging

Olive oil

1 ½ to 2 medium leeks, washed and finely chopped

1 cup dry white wine

2 to 3 carrots, peeled, cut in edible pieces

4 cups chicken broth

1 tablespoon lemon juice (or juice of ½ lemon)

2 tablespoons Half & Half

Salt, Pepper

Parsley Flakes (optional)

Cut potatoes into even bite-size pieces, halves or quarters for the larger spuds.  Rinse.  Pour potatoes into a medium pot, cover with water and place over medium-high heat to boil while you chop vegetables and prep chicken.  Boil potatoes until they are soft but still a bit firm, about 4 to 5 minutes.  Drain.  Season conservatively with salt, pepper and a pat of butter.

Wash and finely chop leeks.  Set aside.

Peel and rinse carrots.  Quarter carrots lengthwise, then cut into roughly 2-inch strips  (Note: You can use baby carrots to decrease prep time.  I have used both.  I find that larger carrots impart more flavor.  And I really like peeling them).

Rinse and pat chicken dry.  Season with salt, pepper and dried thyme on both sides.  Dredge in flour seasoned with same spices.  Be sure to tap chicken gently to remove any excess flour.

Place the biggest skillet you have (16” of bigger) over moderately high heat and add enough olive oil to coat bottom of the pan.  When oil is hot, place chicken skin-side down and brown on both sides, about 5 minutes per side.  You may need to work in batches as not to crowd the pan.  Transfer chicken to plate.

Drain off oil, chicken juices and darkened flour and reserve in measuring cup.  Carefully wipe out any burnt bits from bottom of pan.

Place skillet over medium heat.  Add about 2 tablespoons of reserved oil, then leeks.  Sweat until leeks are soft and fragrant, about 3 minutes.  Season with salt, pepper.  Deglaze with white wine.  Cook until liquid begins to bubble at the sides.  Add carrots and 1 teaspoon of thyme.

Add 2 cups of chicken broth and stir to combine, allow to cook until liquid is boiling and has reduced a bit.  Add chicken, skin-side up, and juices from plate.  Cover and simmer chicken on low until meat can be easily removed from the bone with a fork and carrots are done, about 30 to 40 minutes.  Shake the pan peridocially while simmer.

When chicken is done, transfer to plate.  The leftover liquid should now be thicker and even formed a brown crust in some spots (don’t panic, it’s flavor!).  Increase heat to medium.  Add remaining chicken broth and stir.  Let sauce thicken and reduce for about 10 minutes.  Season with pepper and thyme if needed.  Add potatoes and two palmfuls of parsley flaskes for color.

When sauce has thickened to desired consistency, add lemon juice to brighten and Half & Half to thicken.  Check and adjust seasoning if needed*.  Add chicken back to skillet and leave on heat for a few minutes to marry flavors.

Serve immediately.  This can be made a day ahead of time.

Recipe Notes

*Lemon juice will bring out the flavor of salt, so use it conservatively when seasoning sauce and vegetables.

*Also, I almost always use Half & Half in place of heavy cream.  It’s readibly available, and a bit healthier.  Feel free to use cream if you wish

By Kenta Usuzawa, Guest Blogger, Foodies Like Us.com

When you’ve run in the independently owned, fine dining circuit long enough, you get an idea of where you should be eating and where you shouldn’t; giant corporate America is bad, Mom and Pop is good.

I’ve espoused this black and white theory countless times before, and watched some of my favorite restaurants go down in flames, theoretically snuffed out by the rolling automatons of Commercialized thought terminating cliché’s. Support your local small business owner and blacklist the chains, or our children will be eating Taco Bell for the rest of their lives. Unfortunately, it’s much easier said than done.

I, myself, am horrible at this sort of ethical eating. I order the Ground Chicken & Spicy Eggplant dish from P.F Changs religiously, and carefully scuttle the to-go bag in through the rear entrance of my independently owned employer and quickly transfer it to a neutral plate so as not to feel like I’ve betrayed the independent restaurant brotherhood.

Let’s face it, tasty is tasty regardless of who made it and where, and how many franchises they have in the chain. Sometimes what you need is not the re-invention of Haute-Cuisine and have no interest in being blown away by some maverick Chef du Jour; It’s in these moments that we reach out for the comforting lull of familiarity. Kabuki Japanese Restaurant in the Tempe Marketplace is very familiar…but is it worth reaching out for?

Getting us off to a good start was the dangerously smooth Lychee Martini ($8.95), mixed with Grey Goose Vodka, Soho Lychee Liqueur and some lychee syrup in an ample sized glass. The follow up cocktail was again a well crafted Shiso Plum Saketini ($8.50), though to be completely honest, somewhat lacking in its shiso element, at which point you might just consider picking up a bottle of the Plum Sake instead.

Though the wine list was disappointingly pedestrian, the sake menu was out of this world, and stands apart from everything else in its authenticity, while managing accessibility for novice drinkers at the same time. Clearly a well thought out selection, I’d recommend it as one to cut your teeth on if Sake is something you’ve been interested in exploring. We chose to go with the lighter but dryer style Kikusui (Chrysanthemum Water) ($22.50).

With a lofty seventeen page menu beginning with six of those pages dedicated to the drinks, you might be making a statement about your priorities, and if so, Kabuki backs that up effortlessly.

Churning out no less than eleven pages of food, everyone, and I mean everyone is bound to find something to suit their palates at Kabuki.

Not one to let the little details go unnoticed, both the edamame and the miso soup deserve praise. Sort of like the garlic bread in an Italian restaurant, a seemingly small detail, could tell you quite a bit about what’s coming next.

The edamame was salted perfectly (harder than it sounds) and boiled to the right level of al dente. The miso soup was flavorful and rich without losing its subtlety.

For our first actual courses we chose two appetizers, opting to save the sushi as our main course. It’s difficult for me to pass up the opportunity for a nice Soft Shell Crab ($8.95) appetizer, and the deliciously creamy crab with its lightly crispy fried shell, was a homerun paired with what was one of the best ponzu sauces I’ve had in the states. It was the perfect balance of savory kombu and zesty citrus equating to Umami heaven. The highly recommended Korean BBQ Beef Ribs ($8.95) with their seductively sweet marinated meat also did not disappoint.

In fact it seems that Kabuki really excels with their smaller plates, which may explain the entire page and a half devoted to appetizers alone. For larger fair, the menu really does cover the gamut offering up everything from Beef Yakisoba to Curry Shrimp.

A few standard goodies like Teriyaki Chicken & Vegetable Tempura seem to effortlessly rub shoulders with less authentic but comfortably named dishes like Grilled Shrimp Risotto and Chilean Sea Bass.

The sushi was another story altogether, a slight downer all in all, but this I blame towards a possible too tight adherence to food cost in this crumbling economy, as opposed to some criticism of the skill of the chef.

Everything “looked” great, was cut fine and proportioned perfectly.  The Saba (Mackerel) ($3.95) however, was haunted by a vague sourness. My immediate thought was that it’s simply pickled with a little vinegar as many Chefs are apt to do to get a little more shelf life out of this naturally oily fish, which as an old Japanese saying goes, “spoils so rapidly that it starts stinking while it’s still swimming.” But the Chef sent back the message that they’ve done nothing with the fish.

Admittedly, testing a sushi bar on its Saba is going straight for the throat, but what we tasted may have indicated that it simply wasn’t a fish that was ordered often at Kabuki.

Likewise, the Uni (Sea Urchin) ($7.50) had seen better days, having acquired a tone closer to mottled brown then it did the day glow orange that fresh Uni should have. The Unagi (Fresh Water Eel) ($5.50), with the familiar slightly sticky sweet “Eel sauce” always a favorite, performed a little better but not quite enough to deliver the grand finale that we can usually count on it for.

The Hamachi (Halibut) ($4.50) and Tai (Snapper)($4.50) also struggled a bit as biting into both of these cuts, found the fish fighting back with a little tendon, a possible oversight in the filleting of the fish.  Salvation came with the Sake (Salmon) ($5.50) and Maguro (Tuna) ($4.50), both shining through, letting us know that when it came to the sushi staples, a freshly revolving inventory made a world of difference.

If you stick to the basics here and don’t stray too far off the well beaten path, you should be in good enough hands. The cuts themselves were artfully accented with a decorative caper here, or a minute parsley leaf there, but perhaps there’s a need for management to look at the product more as a perishable goods rather than revenue.

Don’t get too adventurous here. Personal bias towards “fresh and clean” (or uncooked) sushi aside, we ordered that which the server emphatically heralded as their most popular roll, and were presented with the uber-rich, fully cooked Lotus Roll, essentially a California roll, with a creamy mayo lobster mix and some smelt roe heaped over the top.  This is an easy crowd pleaser for the western palate, decadent, rich…and safe. We decided to ignore the newly advertised four cheese “Lasagna Roll” insert in the menu.

On a savvy promotional move, Kabuki corporate marketers requested local food writers to come in and enjoy a discounted meal, to generate the appropriate “buzz.”

To add a more constructive angle, however, we decided to follow up the next afternoon for lunch; this time unannounced.

The host was, friendly, again yes…but this time, unaware that he had sat us at a table with crumbs scattered across the table.

Pleasantly we found the service to once again be friendly and prompt, though he as well missed the dirty table. This time the food was not so prompt, and in fact arrived at an almost complain-able saunter.

Spying one of my favorite Japanese Dishes, I immediately jumped on the Tonkatsu & Shrimp & Vegetable Tempura Combo ($10.95), which, despite the sparseness of Shrimp (one to the order) was very nicely presented with a nice delicate tempura sauce, and accompanied by a pleasantly breaded pork, served with a classic Tonkatsu sauce.

The Pear Endive Salad ($8.95), had hooked us by the name and ingredients regardless of not having a single Japanese ingredient in the recipe, promising Romaine Lettuce, Toasted Walnuts, Bacon and Blue Cheese served with a Plum Wine Dressing. It simply sounded like a perfect luncheon salad. Upon delivery the salad failed to…well, deliver.

The Plum Wine Dressing tasted only of oil and had no sign of having even a casual acquaintance with plum wine, let alone deserving to be called such. On an ample bed of romaine lettuce, with a smattering of watercress and four artfully positioned leafs of Endive, there were precisely three broken pieces of walnut, and four, possibly five pieces of pea sized bacon crumbles. (Yes we counted…the point being there was such a small amount we were ABLE to count them.) The pear sliced thinly over the top couldn’t possibly have amounted to more than one 1/12th of a pear, and on closer inspection the salad had no blue cheese whatsoever.

Upon asking the server if we had misread the ingredients he returned by telling us that the kitchen manager had confessed being out of blue cheese for the last couple of days and has been serving the salad without it, which is certainly excusable, but to make an alteration without alerting the guests and instead banking on them not noticing, is not.

Not wanting to take our chances on another salad we opted for a simple classic Chicken Teriyaki ($8.95), which though not offering any wow factor, would suffice for a casual lunch. The manager came out a little later, and told us that she was sorry we didn’t “like” the salad, and would kindly take the Pear Endive Salad (which we had sent back) off the bill, as if there was ever any question that she should. It was the same girl that greeted us the night before, but perhaps not with the same attitude.

A mediocre showing from the sushi bar and a misstep during lunch, however won’t stop the machine that is Kabuki, “…That’s what we do best” reads the website; “making non-believers into believers that Japanese cuisine is the new comfort food… you won’t be overwhelmed with Asian decor and music. What you will encounter is a casual atmosphere with today’s hottest music playing ,..”

The statement comes out of the gate with guns blazing, having fully accepted its clientele as someone who might in fact find Asian décor or music overwhelming. In its place they offer the splashy post-trendy faux Asian black and red color schemes of a John Woo film, with Kanji text artfully placed, and murals of honorable and fierce horseback warriors paneling the walls. The hottest music of today that they advertise, consisted of such new artists as Amy Grant’s “Baby, Baby” and Toni Braxton, bellowing Un-Break My Heart at sports bar decibels.

Kabuki Japanese Restaurant is a place where Sake bombs and California Rolls rule the roost, a place where much of what constitutes as sushi is rolled with cream cheese, deep fried and slathered in a sticky sweet sauce…but towards this end, it doesn’t do a half bad job.

The cocktails are smooth, the sake list one of the best I’ve seen in town, the service is friendly and attentive enough, and the décor, for all its redundant stylizing, still manages to pull off sexy and sheik.

Don’t come here looking for sushi that will change your life, don’t even think about coming here for an authentic or even a new experience, and skip the Pear Endive Salad…but if you’re in the area and want to soak in some of the Tempe Marketplace, with saketini in hand, this may be just what you’re looking for.

Located in the District at Tempe Marketplace, across from the Barnes & Nobles and Maria Maria, Kabuki Japanese Restaurant is one of 13 in the Arizona, Nevada & California areas. They boast both a regular and reverse happy hour, Monday through Friday.

480-350-9160 2000E. Rio Salado Parkway Tempe, AZ 85281

By Kristi Trimmer, Guest Blogger, Foodies Like Us.com

I am the first to admit that I don’t know the difference between a latte and a cappuccino, and certainly can’t explain an espresso except perhaps, caffeine on steroids? I have a lot of clients who enjoy meeting at coffee houses, while I secretly wish we could meet at a wine bar instead!

Early for a lunch appointment in Glendale recently, I ventured into Next Coffee to kill some time. I ordered a caramel apple cider and my dining companion ordered a latte. I was stunned when the bill was over $9. Seriously? In fact, the cider was not up to my expectations. I admit I was disappointed.

A week later I headed to Starbucks in search of free Wi-Fi and was not treated very well by the staff when I ordered my non-coffee drink nor when I asked about their Wi-Fi.

I really thought restaurants (and coffee shops) would understand the meaning behind good customer service, a welcoming smile, and a friendly attitude.

I am very conscientious as to where I spend my hard-earned dollars, so I decided to head to Next Coffee and give them another chance, because although I didn’t care for what I ordered, their staff was super nice and they are locally owned.

I have to remember that independently owned places prices do tend to be a tad higher priced than chains, but that the majority of money spent locally stays within that local community.

During my second visit to Next Coffee I took in my surroundings. Big comfy couches and leather chairs were everywhere with large square tables that fit four people with laptops quite comfortably and high bars that ran along the windows as well.
I kept taking everything in – from the conference room that was available for rent with audio/visual equipment and a printer/scanner to the stage area that also had long cushy couches that were just waiting for me to take a nap on them.

The lighting is perfect too for reading or computing as it was very sunny and natural. I just might have found my new spot to hang out.

This time I ordered a vanilla steamer and it was delicious. The barista was very cheery and made me smile. Most times I feel foolish being in a coffee place when I don’t like coffee. There was no “coffee snobbery” on this trip to Next Coffee!

Fortunately, I sat at a table next to the Director of Next Coffee, Lauren Fisco. I love to hear how businesses start out and what makes them tick. It really energized and inspired me.

Lauren was happy to tell the tale of how Next Coffee came to grace this Glendale neighborhood. Back in 2006, Next Student was the third largest student loan marketer behind Citibank and Sallie Mae. The owners of Next Student opened Next Coffee across the street from Midwestern University to help attract students to their coffee house and to their very approachable version of student lending. Of course they did not for see the market crash. With the lending market at a virtual stand-still, the owners looked around at their prime real estate and state-of-the-art coffee house and realized that the coffee business was now going to be their primary business.

I learned right away that not all coffee establishments are created equal. Next Coffee’s baristas hand craft every drink. There are no push buttons here, plus, they layer and mix all the concoctions so they are the flavors are exact.

I had no idea how many ingredients and complexity exist for some of these specialty drinks! They use high-end Monin syrups that are more expensive but the highest quality. One resounding concept Next Coffee strives for: to be the best and to have the best.

Lauren offered me their signature drink, the Him Ham, short for Himalayan Hammer, which is a blend of chai tea and espresso.

I sampled the blended concoction and couldn’t believe that I actually loved this coffee drink! It didn’t taste like coffee at all yet gave the caffeine boost I so desperately needed. I have returned for the Him Ham several times now and I am happy to report that barista Rhonda blends the best!

Not only does Next Coffee strive to serve the best drinks; they have been successful in adding in some tasty treats. They posted an ad on Craigslist looking for a professional chef who could create a high-end gourmet menu that specialized in sandwiches, salads, and hand crafted soups.

They found Executive Chef Rose Fisher, the previous personal chef to Director Steven Spielberg who created most of the menus at New York, New York in Las Vegas.

I was stunned that they found a chef of such high caliber on Craigslist! Not only did she create a very yummy menu but also added handmade pastries and hearty breakfast treats.

I have tried quite a few things off of their menu and overall, have been pleasantly surprised by how delicious the food is.

My hands down favorite was the Chicken Salad that had just the right amount of mayo and is loaded with tons of walnuts, cranberries, and uber fresh grapes.

The Chicken Cordon Bleu was little balls of chicken with a soft cheese filling – so yummy! It was quite tasty but it honestly could have used a side of dipping sauce because the outside was so crunchy.

One thing that impressed me was the ready-made to-go sandwiches that looked and tasted amazing. Specialty sandwiches can also be created to meet any foodie’s palate!

They also offer a unique and healthy all-you-can-eat buffet for only $5? They actually have this Monday-Friday from 3:00-8:00 pm with the purchase of any specialty coffee, wine, or beer. ($9.99 without the purchase of a beverage.) YES I did say wine or beer! I can’t believe it has taken me this long to mention it! They have specialty import beers and some really great wines on their list. I just might move in!

Their buffet options vary by ethnicity. I enjoyed the Mexican with the pork carnitas and cheese enchiladas with Spanish rice. One word of caution on the enchiladas was that they were filled with jalapenos. I think mild salsa at Taco Bell is spicy, so I was not expecting jalapenos in my cheese enchiladas.

I loved the lasagna on Italian night but was sad that they ran out by 6:00 pm. The lasagna was served with Italian sausage and peppers plus butter beans and garlic bread. All for $5! Next Coffee also offers full service catering.
Next Coffee has live music on Fridays from 8-10 and a Comedy Night the last Tuesday of every month. Clearly, this isn’t a typical coffee joint. There is no folk music here! The musicians mostly play jazz, instrumental, vocals, and contemporary music.

Next Coffee has a Loyalty Program that doubles as gift cards that when patrons spend $50 (50 points), they receive $5 back in reward bucks. Tuesdays are double points days and Wednesdays are Lotto days! If I spend more then $8 they hand me a Powerball ticket. Great promos!

I have found my new writing home at Next Coffee. If anyone needs me, I’ll be at Next Coffee.

Next Coffee is open Monday-Thursday from 6:00 am to 8:00 pm. They are open 6:00 am-10: 30 pm on Fridays, 7:00 am to-10: 30 pm on Saturdays and Sundays from 8:00 am-5:00 pm.

Next Coffee is located at 19420 N. 59th Ave Glendale, AZ 85308

by Kristi Trimmer, Guest Blogger, Foodies Like Us

I stumbled upon Coronado Cafe over 7 years ago when it was a BYOB with old school desks and chairs for furniture and a very comfy cozy atmosphere. The whole ambiance was very eclectic and the food was amazing, which brought me and my friends back time and time again. Through the years, they acquired the much coveted liquor license and more contemporary furniture, but never lost that cozy inviting atmosphere. Although, to be honest, I really miss the uniqueness of the old school desks, I am stoked to try out the comfy patio.

One of the best new additions to Coronado Cafe is the new owners from Baltimore, Maryland. My friend Lisa and I were searching frantically for a happy hour spot before the holidays and were dismayed to hear that Lisa G’s had closed their doors. Since it was only 4:00 pm on a weekday, we weren’t certain they were open yet.

Lisa did the “Open, Open, Open” hand signs on the front glass and begged to be let in. We promised them that we would only take up a small amount of space where we could indulge in some great wine and conversation. We were welcomed with open arms!

Unbeknownst to us, the cool and zaney bartender (with some great earrings!) was actually one of the new owners. I didn’t even know they had changed ownership! I was mesmerized learning the background of this hip urban couple from Baltimore ~ Misti Jones and Executive Chef Christian Holt.

Misti runs the front end of the restaurant while Chef Christian creates masterpieces in their really small, but very productive kitchen.

Along with Chef Christian’s parents Diane and Michael Stackwick, this dynamic family-owned restaurant is ready to introduce Foodies to their east coast style of cooking.

Let me just say ~ the Maryland Crab Cakes are a must! I am normally not a fan of crab cakes because they remind me of wet sawdust, but these were absolutely amazing. The crab cakes were very moist and flaky with very little filler paired with grilled corn and tomatoes with a lime-cilantro remoulade for dipping. This appetizer is $14 and can easily be eaten as an entrée.

Next up was the Goat Cheese Bruschetta topped with sweet chile sauce. This creamy cheese is served atop thick bread. There was a little heat on this one but the oh-so-creamy goat cheese offset it.  The Goat Cheese Bruschetta is $9 and three pieces come with each order.

I paired the Crab Cakes and the Goat Cheese Bruschetta with Sonoma Cutrer (Russian River) Chardonnay ($12) that is a good go-to chardonnay. It was not too buttery and had subtle hints of citrus. Lisa started with Huntington’s Petite Syrah ($9) that boasted strong bold finish. This wine is not for beginners!

I don’t typically order the fish when I am at a restaurant, but after trying the Pan Seared Halibut at Coronado Café, I realized seriously need to reconsider that thought process. One taste of halibut, and I was sold!!  I loved the presentation on this one too  ~ very colorful and full of julienne carrots, Shitake mushrooms, Napa cabbage, and red onions. The perfect bite was a chunk of the flaky halibut, plus a Shitake mushroom topped with the jasmine rice which was soaking in the Shitake ginger broth ~ I thought I had gone to Heaven. It was that good. This fish special is $24 and changes nightly.

At this point I switched my wine to Voignier Fincala Linda (Argentina) ($9) that had a peppery kick, a bronze color, and actually tasted a bit like brandy. I really enjoyed this wine ~ very different with a unique taste that paired quite well with the New York Strip.

Chef Christian topped the perfectly prepared New York strip with a chimichurri style sauce. The underlying notes of the tangy rice vinegar were coupled with white wine and loaded with lots of fresh herbs in olive oil. All of this tasty goodness was grilled on top of the steak and served with fresh garlic whipped potatoes. This dish is a meat lovers must have! The NY Strip is $22.

The Cornbread Berry Cobbler with vanilla bean ice cream helped finish off a fantastic culinary evening. I absolutely loved loved loved this dessert? The berry compote was a splendid mixture of cherries, blackberries, raspberries, blueberries, and strawberries. It was a plate of hot yummy goodness.

Previously, the Stackwick’s owned a restaurant on Chesapeake Bay with their son Chef Christian at the helm. I am so grateful that they brought their recipe for their amazing Maryland Crab Cakes and Pan Seared Halibut with them out West!

Let me be the first to welcome to the new owners of Coronado Cafe to Phoenix. They brought a great New England flair to one of my favorite Central Phoenix restaurants.

Coronado Cafe is open for lunch Monday-Friday 11:00-2:30 pm and serves dinner from 5:00-10:00 pm with brunch on the weekends from 10:00-2:30 pm. They are located at 2201 N 7th St – just north of McDowell. 602.258.5149

By Marianne Belardi, Guest Blogger, Foodies Like Us

I love a blind date. Dressing up, stepping into the thrill of the unknown…and usually being home in bed with a good book by 10 pm. So I anticipated this recent set-up with no romantic illusions. Yet the moment we met, every cliché came to life. Kindred spirits. Perfect Timing. Putty in her hands.

Yes, I shamelessly confess I fell in love at first sight with Luci’s Healthy Marketplace, the café-coffee bar-bakery-market at the Northwest corner of 16th St. & Bethany Home. I can’t wait for our next rendezvous.

Sparks would have flown between us under normal circumstances, but LHM swept me off my feet. I had no idea she’d be so perfect for me! You see, just a few weeks earlier I learned I have major food allergies. Gluten. Dairy. Beef. Tomatoes. TOMATOES. How does an Italian girl live without tomatoes? But I’m counting the allergies as a blessing, a wake-up call to better health. In eight weeks I’ve lost 15 pounds. I feel better than I have in years and with Luci’s help, this will continue.

Stepping into LHM, I was charmed by the welcoming layout featuring retro-style graphics in colors of aqua, tangerine and chocolate. A mural size black & white photo of a vintage grocery store inspired déjà vu of my grandpa and his Brooklyn produce store. I was drawn to the coffee bar and a display of breads and baked goods where creations by Slade (he of Wicked Bakery fame, now the LHM in-house baker), share space with items from local bakeries Simply Bread and Gluten-Free Creations. Two magical words: gluten, free. I didn’t care what it was or what flavor, it was going to be in my mouth very soon.

Within minutes, Giovanni the barista and I were pals, discovering we’re both from “Lawn Guyland” and our ancestors from the province of Messina in Sicily. Upon learning it was my first visit to Luci’s, he capitalized on the afternoon lull to share everything he knew about LHM. He didn’t want to just take my order,he was evangelizing! After he tortured me by waxing poetic about the lunch sandwiches (Name That Tuna has my name all over it) and the weekend omelet bar (sized/priced as Eeny, Meeny, Miney or Moe) we went for a stroll.

He showed me grab & go cases filled with salads, sandwiches, fruit, yogurt and beverages – perfect for those in a hurry. Soup kettles offered a hearty Chicken Vegetable and rustic Harira, a Moroccan concoction traditionally made with lamb, lentils, chick peas, tomatoes and spiced with cinnamon, cayenne, ginger and turmeric. This version had beef — and those traitorous tomatoes. However, the chicken soup not only smelled like my Grandma Sadie’s, it was blissfully noodle-free – kismet!

What to go with my soup? I perused the dinner menu with a widening smile; nearly every dish had a gluten-free variation; a few had vegetarian options as well. My heart began to pound. I felt short of breath. Clearly I needed to step away from the counter and collect myself, so I commenced to browse the market.

With the wide, glass garage door up, the late afternoon winter chill mingled with bursts of heat, making it comfortable but not stuffy. The cold case was my first stop — an antipasto lover’s dream, with packaged cheeses, meats, spreads, olives and more. I moved through the store slowly, finding Kosher wines, fresh-roasted coffee, sugar-free goods, earth-friendly cleaning products, organic soup stocks in the freezer case, natural skin care and so much more. I was pleased to see quite a few locally produced items and ecstatic to tuck a bag of gluten-free baking flour under my arm. Yes Virginia, there would be Christmas cookies after all.

Feeling like a (hungry) kid in a (healthy) candy store, I headed to place my order at the front counter, where I was surprised to run into a former co-worker. Now LHM’s chef, Nate walked me through the menu wanting to help me choose within my allergy constraints and then escorted me toward the back of the store to the display kitchen where hot foods (think meatloaf, pot pie, burgers, pastas – only one dish over $9.99) are prepared and cooking classes and wine tastings will soon be staged.

There, I spotted another familiar face, longtime Scottsdale Culinary Institute instructor Larry. Wow, it was starting to feel like old home week. Since I was there with a purpose beyond my rumbling tummy, I was careful to observe how other customers were being treated. After 30 years in service-oriented businesses, I’m always eavesdropping and observing service situations anyway. The answer; like GOLD. Every LHM employee was smiling, friendly, engaging and helpful to every person in the store! Wait a minute, were they putting on a show for me? Did they somehow know I was taking mental notes so I could write about them? No. Their enthusiasm and concern for every customer’s experience was genuine. I tell you, it made me positively giddy.

Back at the counter, I was paying for my grocery haul and about to sit down with a bowl of the chicken soup instead of taking it to go. Then, a familiar face from the past approached me. Who could it be NOW? It was Ken, who I knew 1,000 years ago when I managed Ed Debevic’s and he was a sales rep for his family’s business, Custom Food Service. Turns out, he owns the joint.

“Luci’s Lackey” is the title on Ken’s business card these days. We chatted while I enjoyed my soup, full of shredded chicken and big chunks of carrots and celery. The rich broth had just enough tell-tale fat globules floating across the top to make a Jewish grandma beam with pride. It was heartwarming to hear Ken explain how LHM is a dream brought to life in the wake of both his wife and his sister-in-law being diagnosed with breast cancer just four months apart. Only a few months after opening, a fire next door forced LHM to close for several months of repairs. Hearing this bittersweet news, I admired LHM’s inspired beginning, surmounting a potentially devastating obstacle, and continuing dedication to causes through community service and events.

Meanwhile, Ken was fretting about me not eating enough. Nosh chat inevitably turns to my allergies, which then revealed I had just missed running into my naturopath, Dr Ber; he and his wife had been at LHM for a late lunch! All these coincidences were making me ravenous, when suddenly a raven-haired beauty appeared and Ken proudly introduced me to Lucia, his wife. Apparently, Lucia is a synonym for “Latin bombshell with mega-watt smile and warm, gracious manner.” Clearly, she is the heart and soul of the operation and the light of Ken’s life. Cancer-free for four years, she watches her diet carefully to help ensure she stays that way.

In the end, my allergy diet was placated with a grilled portabello sandwich — it wasn’t on the menu but Orlando in the kitchen hooked me up – and with smiles! The juicy, earthy mushroom collided with goat cheese, roasted red peppers and spinach leaves on a gluten-free bun. Said bun had a biscuit-like appearance that got me ALL excited. The texture was a somewhat biscuit-y too, which made it a bit messy to eat, even after I cut it in half. I would probably knife-and-fork-it next time. I also enjoyed some skin-on roasted potato wedges, which I dipped into mayonnaise. No, I didn’t learn that from Pulp Fiction, I learned it by eating vlamses frites in Amsterdam.

Having eaten relatively little that day, I was also able to cram in one of the above-mentioned gluten-free treats, a blonde brownie with cranberries and white chocolate (shhh…don’t tell the doc), along with a decaf almond milk latte. Oh. My. Giovanni. My laptop and I will be back for many more of the latter with a side of LHM’s free wi-fi. This coffee drink was so good I didn’t dare mar it with any artificial sweetner, and sugar is mostly a no-no for me now. Ken suggested I try Xylitol, an all-natural sweetner made from birch trees. It looks like sugar crystals, added just the perfect touch of sweetness and had no aftertaste. Waaagh. My neighborhood needs a Luci’s!

A colorful inviting ambience; sincere, caring service; healthy food that’s also hearty and delicious; kitschy retro signage… so many things to like about Luci’s. I had to tear myself away; I felt like I was saying goodbye to Mayberry. And then, as if wasn’t already convinced Luci’s Healthy Marketplace is a local treasure, get this. When I arrived home and glanced at my receipt, I saw I’d received a $5.00 discount for spending $25.00 or more. Who DOES that kind of stuff? *sigh* I love Luci’s and she loves me.

By Susie Timm, Chief Operating Foodie

A few months ago, Jay turned around in his chair (our office is pretty miniscule) and said, “Hey Susie, have you ever heard of Oakville Grocery? It’s opening up this winter at the Scottsdale Quarter.”

My response was a combination of a scream and squeal of joy capped off with a big leap out of my chair.
Jay was unaware of my longstanding affinity for Oakville Grocery in the Napa Valley.

On my honeymoon, my husband Eric and I did a wine-touring day via limousine. We had a few requests for our driver: don’t take us anywhere they make white zinfandel, sell wine in boxes, and make sure we have a very authentic experience.

After a few hours of wine-ing it up, we were famished. Our driver pulled a harrowing maneuver, crossing the highway and we bailed out into the parking lot of Oakville Grocery.

This tiny store has evolved much over the years, but we were delighted to find a gourmet market that featured so many local Napa foodstuffs and had a fantastic prepared foods counter.

We gathered supplies for our picnic and headed out to Fleury Estate to enjoy our lunch. That lunch left an indelible impression in my mind and it was mostly due to the quaint little grocery that provided our lunch.

On my 30th birthday tour of Napa, I made sure we stopped at Oakville again so I could introduce my friends to it. On this trip, I purchased a magnet with their signature bunny logo on it. The magnet resides on the side of our wine refrigerator as a constant memory of those fabulous wine country tours.

Needless to say, my scream of joy was warranted when I found out Oakville was going to foray into my own town!

I made it my personal mission to visit Oakville soon after it’s opening and to interview the Chef Walt Sterling and Sommelier, David Johnson.

My foodie dream came true last week as we ventured north on Scottsdale Road to check out this gourmet wonderland.

Sterling and Johnson have a wide array of experience working in local gourmet restaurants and the Oakville folks to launch this new desert southwest version of the original, tapped their knowledge.

The market is about 4 times the size of the one in Oakville, but it features a sit down bistro, free Wi-Fi, an extensive wine selection, and over 150 varietals of cheese.

We toured the grocery just a few days after their soft opening, so the shelves and cold cases were a bit empty, but Sterling assured us, “Next week we are getting more crazy imports from Spain, France, and Portugal, all over the world!”

Eventually, the market will boast an expansive selection of oils, mustards and other hard-to-find products in Arizona like Serrano ham. Oakville also has house made pickles and hand pulled mozzarella.

Another unique element to Oakville Grocery in Scottsdale is how they combine imported items from all over the world, Napa Valley staples and local Arizona treasures.

Currently they carry MJ Bread (who bakes specialty breads for Oakville), Julia Baker confections (our FAVE!) and Fossil Creek Goat’s Milk Fudge. Coming soon: Fairytale Brownies!

The bistro features made to order sandwiches, pizzas, and salads. We loved that we could literally shop for our lunch and eat it all in one place.

They also have an expanding and changing prepared foods case.

“Right now, the prep food case is focusing on a lot of vegetables. For example we have whole artichokes that have been braised off and then taken out marinated in lemon zest, garlic and herbs. Many people are intimidated by artichokes but they can come here, pick those up, throw them on the grill to warm them—lots of fun things like that,” explained Sterling.

Johnson calls Oakville Grocery an “indoor picnic” and said, “you can put it (your meal) together and we are the park rangers who facilitate, we will make sure you are eating well, we want to feed the bears.”

Sterling and Johnson were elated about the sheer diversity of product and Sterling commented, “we’ve got stuff in here for people with a high-end foodie palate and there’s also things here for people who want mac and cheese, chicken and rice soup, garlic mashed potatoes. We have a good spectrum that is intentional.”

Johnson noted, “We will always keep classic and artisanal side by side because we don’t want to alienate anyone.”

Oakville is also focused on top-notch catering and can cater any event, large or small all over the valley. They hope to elevate catering to a new level in Phoenix Metro.

“We can execute highly customized catering anywhere,” said Johnson.

Both Johnson and Sterling love the customer interaction portion of their new gig and seem to also enjoy the freedom to do things differently than in a restaurant environment.

“Here, I can grab a product off the shelf and improvise—we can be creative and fly-by-night with our recipes,” said Sterling.

Paying homage to the Oakville Grocery logo, Johnson called Sterling’s improvisational style, “Iron Bunny Chef.”

The bunny logo is an iconic feature of Oakville Grocery.

Johnson added, “Everybody knows the bunny. It’s hypnotizing in a way, we are big on branding. I even wear bunny slippers with a plaid robe,” he joked.

Sterling is also creating a resource guide for hard to find local and international fish, meats and other products.

“If our clients want turbo from France in 36 hours, we can get that done,” said Sterling.

Wine is another aspect of Oakville Grocery that sets it apart from other grocers. They feature mostly Napa Valley wines, but do offer a selection that is imported.

The wine prices vary but are priced at a retail markup versus a restaurant markup that can sometimes be 3x the price.

“Everybody is not a top tier, prestige wine drinker in Scottsdale, people might want a $17 bottle. We are in the era of affordable luxuries which is really what Oakville is all about,” said Johnson.

He continued, “a lot of people have never bought a premium bottle of Napa wine because it’s out of their discretionary income level—come in here and get a great pizza, great sandwich at a decent price and get the same bottle of wine at 1/3 the cost.”

As for the Napa charm that helps make Oakville Grocery a fixture in wine country?

Johnson said, “It’s important to deliver local and the codifying sense of Napa that holds so much nostalgia for so many people. But, you don’t have to go to Napa to experience a little taste of it.”

Johnson and his “highly talented, provincial wine stewards” will host monthly wine seminars. Johnson is leery of dry and boring wine education.

“We do wine seminars with enlightening shtick. Typically the wine does 90% of the job, cornball one-liners does the other 10%,” he added.

As we walked through the store, I could not help but be very excited about this new addition to the gourmet scene in Scottsdale. I was also impressed with how accessible and inviting the grocery really was.

Sterling summed up our interview and said,  “we’re cooking for our clientele, and providing a great service for people, so they can have fun relax and enjoy this without being intimidating—want to appeal to general public.”

It may not be in the middle of wine country, but the newest incarnation of Oakville Grocery in North Scottsdale will indeed bring back my fond memories of Napa Valley

Oakville Grocery is located at 15015 N. Scottsdale Rd in the Scottsdale Quarter shopping center. Their espresso bar opens at 7 am daily and the grocery is open at 10 am.

Their formal grand opening festivities kick off January 16 & 17, 2010.

www.oakvillegroceryarizona.com

By Susie Timm, Chief Operating Foodie

Local, neighborhood restaurant with longevity. In this economy, those words’ combining to form a sentence is fairly rare.

Through our various culinary travels, we were introduced to John Henry’s in Tempe. This restaurant has served up classic, continental Italian cuisine since 1992.

The manager, Adam Selden was the very first waiter owner Neven hired all those years ago and this duo is still cranking out simple and tasty food with consistency, almost 18 years later.

Jay and I checked out John Henry’s last week (located on the corner of Elliot and Rural) and heard the story behind this venerable institution Tempe.

We were seated in the dining room and Adam gave us a walk thru of the menu the chef had prepared.

They printed out a lovely course by course description with wine pairings. I was quite impressed at the time and effort the staff put into making us feel welcome. We observed how they treated other tables throughout the evening and were pleased to note that everyone received the same outstanding service.

Adam spoke to us about the dishes that John Henry’s prides itself on, namely the Lobster Bisque. We were salivating to try it after his description!

We settled into our first wine course, the St. Suprey Sauvignon Blanc and I perused the menu. Most of the entrees averaged $25 and they offer a very wide variety of beef, veal, lamb, pork and seafood. Not to mention pasta, chicken and duck. It was truly one of the most comprehensive menus I have seen in a long time. I also liked that it was simple, elegant fare that even the pickiest “non-foodie” would find something to satisfy their taste buds.

Our first course arrived: a sampler of Oysters Rockefeller and crab cakes. The oysters were baked with bacon, spinach, herbs and crème and were different from some of the Rockefeller we’ve had in the past. We prefer this dish with a golden and melty crust of cheese and breadcrumbs on the top of it, but the flavor was still quite nice.

The crab cakes on the other hand were remarkable. They were made with lots of crab, minimal “filler” and the lemon aioli dipping sauce was tart and very creamy. We thoroughly enjoyed the crab cakes, and the Sauv Blanc paring worked very well with this course.

Next, came the much-hyped lobster bisque. Made with brandy and sherry, it was buttery smooth and the creamiest and rich bisque I have ever tasted. The flavor was very consistent with each bite. There were nice chunks of lobster meat in the soup and it was paired with Ironstone Chardonnay, which was also creamy but the acidity of the wine was a nice contrast.

Adam came over to check on us and to tell us about another house special: grilled salad. This salad is half of a head of romaine lettuce, grilled for 30 seconds and served with feta, house made candied walnuts and chipotle vinaigrette. He paired this course with a peppery pinot noir.

We loved the structure and concept of this salad. It had a smoky taste from the char of the lettuce and the chipotle dressing but the feta and walnuts balanced that flavor nicely.

John Henry’s shot at surf and turf was next. They put together a filet mignon with brandy crab sauce and Orange Roughy Marechiara.

First the steak, we liked the idea of sweet lump crab atop of tender filet mignon, however, we were not fans of the execution of this dish. The sauce was clumpy and the presentation was unappetizing. We feel this dish could be improved upon by adding a salt and pepper seared crust and placing a simple topping of lump crap without the crème and brandy.

The Orange Roughy Marechiara, was a flaky and delicious serving of fish in a spicy marinara sauce with basil, white wine and red chilies, over cappelini. This dish had a very nice “burn” factor and good depth. We liked that the sauce did not overwhelm the delicate flavor of the fish. We would drive back to Tempe for this fish.

The final course was dessert and it was paired with a Croatian Marsaka Cherry Wine. Daniel showed us on the label where he used to live in Croatia.

They served an orange flan with berries, which I found refreshing and loved the orange flavor as well as a silky tiramisu that boasted a rich coffee flavor.

We spent quite a bit of time talking to our server about his life in Croatia and his obsession with roasting meat. He was attentive to our needs and incredibly personable.

Also, the owner Neven came by and spoke with us about how much he respects his staff, and the sheer longevity of his employee retention. It was quite obvious that he truly cares about his employees and he has immense passion for his restaurant.

Jay and I do recommend the restaurant consider a remodel, as the interior is quite dated and we think a cozy ambiance could be created with just a few tweaks.

We enjoyed the food, we loved the personalized service and we really understood the loyalty the employees and owner felt to each other and to making their repeat customers happy.

We were delighted to experience this restaurant and we look forward to watching it continue to thrive in the years to come.

By Susie Timm, Chief Operating Foodie

A really cool (or should I say sweet?!) part of our business that is growing rapidly is the whole “people sending us cool stuff” part. Who knew? Start a food blog and people want you to taste their food, product etc.

We got a message from a gentleman named Ryan asking if he could send us a “must have” sweet ingredient: Wisconsin Natural Acres Honey.

Being from Wisconsin, I was immediately intrigued. Of course, because I am from Wisconsin, I probably would say “yes” to trying any local product from my home state. I was also intrigued because we are often skeptical of anything people call a “must-have.”

A week went by and the Wisconsin Acres honey arrived.

I whipped up a batch of biscuits (no, not from scratch—I am NOT a baker…) added some butter and drizzled on the honey.

Ok. Ryan was correct. This honey is a “must-have.” Hands down. The very best honey I have indeed ever tasted.

The flavor was so pure and clean tasting. Some honey has a strange aftertaste that is almost chemical. Not Wisconsin Acres.

They told me, “WNA is a place that some very lucky honeybees call home, and it’s where beekeepers are using centuries-old beekeeping secrets to produce the most pure and best-flavored honey in the world. Besides using no chemicals, the hives are “smoked” only with local organic applewood, and are placed in chemical-free fields of sweet-white clover and deep-purple alfalfa. Additionally, the honey comes from a single source without any blends from abroad such as China or Mexico.”

So THAT’S how they do it! They were also recently featured on the Food Network’s Unwrapped.

Happy bees make happy honey. Or delicious, and pure honey at the very least.

Chief Beekeeper and owner Doug Schultz has been honing his craft since he was a teenager in the 1980’s.

Next time I head back to Wisconsin for a visit, I will make a point to head to Chilton to see these bees in the flesh. Er…in the fuzz?

I look forward to using this ingredient as a natural sweetener in my cooking and who knows? Perhaps it will inspire me to bake.

www.wnacres.com