By Susie Timm, Chief Operating Foodie, Foodies Like Us

When I was in high school, I had my heart set on becoming a lawyer. I was good at arguing (still am) and had the feisty flair that I thought would serve me well as a prosecutor.

14 years later, (ten of which I spent as a banker) I am now fully immersed in the culinary world. I took quite a round about detour to end up where I am today.

And frankly, I am so incredibly happy working in the culinary industry.

When I heard about C-CAP (Careers through Culinary Arts) I thought, “I wonder how different my life would have been if I had taken the culinary path immediately post high school.”

Thirty lucky high school seniors, armed with scholarship funds, are about to answer that question with a vengeance.

These students have just completed the C-CAP programs with the help of 54 teachers at 52 public highs schools and are now funded and ready to start their professional culinary educations.

For underserved teenagers at risk of leaving high school, C-CAP offers direction, a useful skill-set, scholarships and opportunity to fulfill the dram of a culinary career in a growing industry.

Jay and I were invited to attend the awards breakfast in March at Skye Restaurant in Glendale.

Proud Chefs Post Competition

Glenn Humphrey, Placement Director with Arizona Culinary Institute, and lead judge of this year’s competition has been involved with C-CAP for 13 years.

“We want to get kids trained and teachers trained so that way they are going to succeed. We’ve given away hundreds of $ of scholarships in the past few years,” said Humphrey.

Students must slice, dice and chop their way into the money!

Scholarships are awarded from The Culinary Institute of America, Johnson and Wales University, The Art Institute, The New England Culinary Institute as well as  from: The Scottsdale Culinary Institute, The Arizona Culinary Institute and local community colleges.

“We gave out 30 scholarships this year. We have the ability to change kids lives today. There are 30 nervous kids and their parents, all waiting to see where their lives are going to go,” said Humphrey.

The students in the competition started out at 104 total and were whittled down to 30 through two semi-final rounds. In the Finals, they were to prepare from memory with a 2-hour time limit, Hunter’s Chicken with turned, sautéed potatoes and Crepe’s with Pastry Cream and Chocolate Sauce.

All thirty teenage chefs competed for scholarships ranging in value from $500-$88,596.

“It’s a tough competition—there are a couple of real shining stars,” added Humphrey.

C-CAP has been around for 20 years and is active in Washington D.C., New York City, Chicago, Los Angeles, Hampton Roads and Philadelphia.

In Arizona, the students are spread out through the entire state as opposed to by city in the other locations.

Joshua Duffy of Hamilton High won a scholarship to the Art Institute

The passion of the judges, local chefs and organizers was palpable in the room that morning.

“The first time I came and judged this competition—I said, ‘This is amazing.’ and I’ve been a part of it ever since. I believe with all my heart, this is the best program for kids. For what they put into it and what they can get out of it,” remarked Humphrey.

Richard Grausman, the Founder and President of C-CAP was on hand to give out the awards with local Director Jill Smith.

C-CAP Founder Richard Grausman addresses the crowd

In his opening remarks, he told the story of asking for scholarship monies from some of the stellar culinary schools that participate in C-CAP today.

“We are very fortunate to receive the scholarships and we are very lucky to have chosen the right student for the right schools. When I ask (for money) the following year, the schools are glad to give more money. We work hard to find the right matches and traditionally, our students do better than the average student. That’s why we continue to get money,” explained Grausman.

Jay and I were very impressed with the size and scope of the C-CAP program. It is refreshing to see so many students take an interest in culinary from an early age. It’s doubtful they will let me into C-CAP now, but, I am incredibly inspired by the teenagers who are headed to culinary school and I am reassured that I made a wise decision to leave my previous corporate life.

Susie chats with Lourdes Barrera, the CIA Scholarship Winner

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

A note to all my favorite restaurants: There’s a new sheriff in town. Her name is Quiessence. It’s hard not to love a restaurant nestled on the Farm at South Mountain, a veritable sustainable eco-system set smack in the middle of south Phoenix.

History hangs in the air on the Farm, which at one time belonged to Dwight Heard. Quiessence actually occupies the original farmhouse, and it still looks very much like someone’s very cozy living room. The wine bar stands where the original kitchen once did, a private dining area can accommodate parties of and the patio seating is some of the most enviable al fresco dining in town.

Cozy and charming, Quiessence is a diamond in the rough

Quiessence is unique in that each day necessitates culinary creation by Owner and Executive Chef Greg LaPrad along with Chef de Cuisine Anthony Andiario – the menu is solely based on the fresh, organic produce that comes from Maya’s Farm along with other local purveyors (McClendon’s anyone?), ensuring the absolute freshest ingredients are used in each dish.

LaPrad in the kitchen

To fully experience the culinary wizardry that is being performed in the kitchen of Quiessence, I highly recommend the Farmer’s Feast which includes six courses created by the chef and can be customized for vegetarians, pescetarians, vegans… and picky eaters like me.

Check out the private dining room--al fresco!

Our first course offered a delectable array of smoked in-house meats and salumis as well as some incredible cheeses. Salty and smoky… need I say more? This platter was the ideal way to whet our appetites for what lay ahead.

Meat: it does a body good.

For those of you who know me or have followed my food writing, you know that the one cheese that brings me to my knees is burrata. When I saw this on the menu, I knew I had to have it. (Luckily, our server Nicole was very accommodating to my aforementioned pickiness and allowed me to point out a few favorites on the menu before leaving the rest up to the chef’s whimsy.)

The fresh burrata and spring snap pea salad exemplified how truly amazing fresh-from-the-garden food can be. Served with maybe the most scrumptiously salty grilled bread I’ve ever had, the burrata melted in our mouths. The spring snap peas, so crisp and light, were heightened with hints of mint and lemon. We also tried the sunchoke apple salad which was sprinkled with yulu seeds – like a mix between a popcorn kernel and a pumpkin seed – that are only cultivated in a small community in Mexico. The combination of crunch from the sunchokes and apples with the bite of the blue cheese vinaigrette was delightful.

Burrata: My life's weakness.

You’ll have to forgive me for these next few pictures. My husband and I were so excited about the next course that we dug in before snapping some pictures. We tried to recreate the original presentation, but failed miserably. Our entrees for the pasta course included spaghetti with pancetta, and the white truffle beef short rib tortelli. The latter was nothing short of mind-blowing. I would have gladly traded all my other courses (save the burrata!) for a bowl full of these knots of deliciousness.

Oops we inhaled it before we could take the pic...

The seafood course came next. I enjoyed Hawaiian mahi mahi with spaghetti squash and cauliflower. Would you believe me if I told you this is my first experience with spaghetti squash? While for me it could never replace pasta altogether, it was a refreshing substitute. My husband was presented with a seared ahi atop the smoothest cauliflower puree I have ever tasted. It was like silk! Shrimp and scallops surrounded the plate in a traditional Sicilian tomato sauce.

My first experience with spaghetti squash indeed!

Onto the meat course (yippee!): My husband, a member of the competitive barbeque circuit, requested the smoked pork belly, and the presentation here was very cool. It was delivered to our table on a wood plank and in a small cast iron skillet atop another cast iron skillet filled with hot coals, which was promptly removed before we ate. The pork was tender and sweet, and served with braised farm greens – the perfect light accompaniment. I was presented with the pan roasted veal loin and whipped potatoes, which were light, creamy. The veal was perfectly cooked and oh-so-tender. Mmmmm… meat.

Pork Belly Heaven.

To satisfy our sweet tooth, we enjoyed a light-as-air carrot cake with rum raisins and candied carrots, and a lemon meringue atop pear puree that was amplified with mint and crystallized lemon.

Our sweet teeth thanked us.

Quiessence, tucked among the pecan groves and gardens of The Farm at South Mountain, is a treasure in the Valley. I will return again and again in hopes that the burrata and spring snap pea salad – along with those to-die-for white truffle beef short rib tortellis – will return to the menu. Meanwhile, I’ll be seeing them in my dreams.

By Kira J. Wills, the Saturday Chef, saturday-chef.blogspot.com

I liken the art of cooking to some personal form of mad science.  Everyone has strange concoctions or techniques that are unique to them.  A friend eats marshmallows with soy sauce.  My sister puts asparagus in everything.  My father puts hot sauce on popcorn and yogurt.  One of my habits is when making spaghetti, I prepare the meat like meatballs but brown it like regular ground meat.  It saves a lot of time, and the flavor is the same.

One day, I had an idea for a dish, so I took this meatball technique and added it to a few others, and created a wonderful hybrid of baked ziti and macaroni and cheese.  It was a pleasant surprise, a successfully tested hypothesis, and encouragement to keep experimenting.

Hearty and Unique--Italian Mac & Cheese

Cheese Sauce

3 tablespoons butter

2 to 3 fresh basil leaves, chopped

1 garlic clove, finely chopped

3 tablespoons flour

2 cups low-sodium chicken broth

1 cup milk

1/2 cup half and half, optional

2 cups shredded Italian blend cheese

Salt, pepper

Tiny pinch of cayenne pepper

Melt butter in sauce pan over medium heat.  When butter is melted, add fresh basil and garlic, whisk until fragrant, no longer than 1 minute.  Add flour.  Whisk to combine. Cook for 1 minute to heat flour.  Pour in chicken broth and whisk until mixture is smooth.  Season with salt and pepper.

Measure milk (half & half if desired) and heat in microwave until warm.  Add to mixture and stir.  Season with pepper, a tiny pinch of cayenne and a conservative amount of salt.  Turn burner down to low and simmer for 5 to 10 minutes or until sauce bubbles, stirring occasionally, to marry flavors.  Remove from heat and stir in cheese.  Taste and adjust seasonings as needed.

Meat

1 1/2 lbs. ground turkey
1 to 2 basil leaves, chopped
1 egg
1/3 to 1/2 cup plain breadcrumbs
1 garlic clove, chopped
Seasoning salt, pepper

Combine all ingredients and seasonings in a large bowl and mix well with hands.  Transfer turkey to a large skillet over medium-high heat.  Break up with a spatula.  Cook, stirring occasionally, until meat is a no longer pink, but just barely done.  Remove from heat and drain excess juices.  Set aside.

Final Ingredients

2 cups penne pasta, cooked al dente1/2 to 1 cup frozen spinach, thawed

Grated Parmesan cheese for topping

Squeeze all water out of spinach and pack into a measuring cup.  Pour hot pasta into a large glass baking dish.  Season pasta lightly with salt and pepper.  Add turkey and crumble in spinach.  Stir to combine.  Finally add cheese sauce until it is covered and gooey, but not drowning in it.  I had about less than a cup left over.  Carefully stir to combine.  Sprinkle top with grated parmesan cheese.

Bake at 375 for 20 to 30 minutes until top browns lightly, but bottom is still hot and creamy.

By Susie Timm, Chief Operating Foodie

I had no intention of stopping at The Grind for lunch today, but I think my subconscious propelled my car into the parking lot.

I’ve seen and heard a LOT of burger buzz about the coal fired oven goodies at this new Arcadia joint and perhaps I was brainwashed into stopping by?

My foodie friend Joel (@azhotdish) has been tweeting and raving about The Grind a lot for the past week. A few Twitter tweeps even joked Joel had a crush on the Grind! That was a pretty sound endorsement in my eyes…

Regardless of the reason, I am certainly glad I made the stop.

I pulled into the center at 40^th and Camelback and silently hoped I wouldn’t like the burgers too much as it’s only a few miles from our office and I didn’t want to become an addict.

I was wishfully thinking…

The surreptitious entrance was basically a huge frosted glass door and window with some red and wood accents and a tiny little sign.

Sleek and sophisticated.

I heaved open the door and once my eyes adjusted, I observed a long and skinny restaurant with a bar running along ½ of one side and booths along the other side. The sleek wood, steel surfaces and red accents were very masculine in nature but hamburger chic at the same time.

I arrived around 12:15 PM and 80% of the burger-munching crowd was of the male persuasion. It seemed like all power lunches in Arcadia were being conducted at one time at The Grind. Perhaps these testosterone-fueled hombres could relate to the name of the place as much as the burgers?

I took a seat at the bar. Across the liquor rail ran multiple TVs behind glass. All tuned to a different channel. It reminded me of an airport bar, but didn’t dissuade me from focusing on the menu.

75% of the menu is comprised of cocktails and wine, 25% of food including starters, coal-fired cuisine, sides and sweets.

I hemmed and hawed over my brown, butcher paper menu and finally decided on the local greens salad with roasted tomato and baked ricotta salata as a starter. I chose the steak house blt burger with in house bacon, tomato, iceberg, charred onions and Grind steak sauce.

Simple Salad. Big Taste.

Whilst waiting for the burger I checked out the Grind’s website on my iPhone. They boast a coal-fire oven that is the only one of it’s kind in the US. Executive Chef Matt McLinn crafts his burger goodness on this 1000-degree oven, which lends itself nicely to the motto “1000 degrees of separation.”

My salad arrived first on a retro wooden square plate and a very grandmotherly looking fork, which was ornate with curly details.

The salad was a “wow” flavor overload. It was a great combination of salty ricotta and sweet roasted tomato and dressing. I almost licked the plate clean.

Soon after inhaling my salad, my burger arrived.

It pretty much deserved its own theme song.

I heard "Eye of the Tiger" when this burger was set down in front of me.

The burger was simple but simply perfect. It was cooked to the perfect pink medium temp that I love. The outside was rich and crunchy, and the meat was seasoned and flavorful.

They brought a trio of ketchup, mustard and mayo and though I find ketchup sacrilegious on pretty much anything except IN BBQ sauce, the mustard and mayo were a nice touch.

Three squares of condiments. Cute.

It was the first sans cheese burger I have had in years. Who knew this Wisconsin girl could love a burger without cheese??

Speaking of Wisconsin, I waxed nostalgic during my burger snarfing. As a kid, my parents used to take me to a place in Madison called Dotty Dumplings. It’s been around for over 30 years. It had burgers with a distinct charcoal flavor on buttery rolls, cooked to perfection. My burger at The Grind met that flavor challenge and exceeded it! Finally, I had found the tasty burger of my youth and I don’t have to endure Wisconsin winters to enjoy it!!

I mowed through the rest of my burger and mused about the dessert that I could not have. (If I could eat it, I would have tried the warm doughnuts with salted butterscotch)

The owners were sitting near me so I brazenly (it’s me remember?) asked for a tour of the kitchen. They said “sure!” and they took me back to show me the oven.

It was smoky back in that kitchen. I could see McLinn and his sweet tattooed arms through the haze. I was very impressed with the 1000-degree wonder.

The oven where the magic happens.

I was also impressed to see how efficiently the line and the kitchen were running. The place only opened officially last Friday and though I am certain there are a few kinks, I didn’t personally witness any of them. Owners and managers working the line and running food orders steal my heart and respect every time.

Can you spot the burger badass in this photo?

In an era of recession and burger competition overload, I have a distinct feeling The Grind will create a Grind-burger addict of me and other hungry Phoenicians. Frankly, there are not a whole lot of burgers that can hang with The Grind’s meaty wares. At least not in Arizona, and I’ll let Madison know there’s a fierce competitor out west.

By Susie Timm, Chief Operating Foodie

The woman, the legend.

During the past year owning Foodies Like Us,  I have had the fortunate opportunity to meet several women with whom I felt an instant respect and connection.

One such woman was Margaret Dunn, owner of Ollie the Trolley. Dunn is celebrating her 25^th year as owner and operator of Ollie the Trolley and Dunn Transportation.

Foodies Like Us hosts various progressive dinners each month and Dunn has provided the transportation for our hungry foodies across the Valley.

As a model of business longevity in our community, I set forth to interview Dunn about her staying power and her feelings about doing business in Scottsdale.

Here’s what she had to say:

Foodies: Hi Margaret! Thanks for meeting with us today! First question for you: What’s the single biggest change to your business in the past 25 years?

Dunn: I started with one employee and one trolley 25 years ago and we’ve expanded to a fleet of 23 (includes trolleys and coaches) and 40 employees.

Foodies: Wow, that’s very impressive growth! What do you love about your job?

Dunn: Everything. I am very lucky and blessed to work with great people who are fun and engaging. I work in an “always on the go” environment (pun intended) and we are constantly reinventing ourselves.

Foodies: Is there any part of your job that keeps you up at night?

Dunn: My neighbor’s dog is the only thing that keeps me up at night. All kidding aside, actually, not much does. After 25 years, you realize that being up at night doesn’t solve anything. I have learned to resolve stressors and not let them hang around. The majority of business owners are up at night due to cash flow issues. I have been really blessed not to have those woes.

Foodies: How are you and your company celebrating this milestone?

Dunn: Our actual anniversary is in May, but we plan to celebrate all year! We will have a street festival with jazz and a special Dunn-Tini (cocktail)—details coming soon!

Foodies: Sounds fun, hope we get the invite! Why do you love Scottsdale?

Dunn: I am really honored to be part of the community. Our trolleys add so much to our city. I love everything from the beauty, people, visitors, culture etc. The drivers tell me great stories! The business people are real. We have great educators and parks.

Foodies: So many of those reasons are why I live here too! Thanks Margaret! So last question for you: Could you ever envision yourself doing something different?

Dunn: Yes, but only as an extension of what I do now. I would like to be more involved in transportation planning and transit oriented development. I want to work on a “road of the future” concept. With trolleys of course.

We want to ride that road of the future in one of Dunn’s trolleys.

By J.E. Pizarro, Chief Executive Foodie

Tucked away in the heart of Downtown Scottsdale is one of my new favorite stores.

This quaint shop is aptly named Outrageous Olive Oils and Vinegars and it carries the largest variety of oils and vinegars that I have ever found in one spot!

While on a foodie hunt to find a specific hot sauce that is sold downtown, I happened to pass by the store prior to their opening.

Hidden from the street--across from Rusty Spur on Main Street!

Immediately I made a call to my business partner to inform her of my new and interesting find, “Susie, an olive oil shop is opening downtown!”  I think I actually heard her squealing with glee on the other end of the phone.

A few days later after they opened, we made a beeline from our offices directly to their front door to welcome our new business neighbors in Scottsdale.  Its owned by John and Rayna Griffin, a couple from Sedona who decided that opening an olive oil and vinegar store is every bit as cool as the need for it.

Taste on site!

They carry 20 different oils and 12 different vinegars.  These finds are imported from various countries all over the world. All of the varietals are available to sample and purchase in store.

Amazing olive oil creations range from blood orange to wild mushroom & sage.  Of course if you like to stay with the classic extra virgin you’ll find a hearty variety of those as well.

Stainless steel vats of oil

Also on the list are flavor infused balsamic vinegars.  From wild blueberry to pomegranate, the options are seemingly endless.

I met an olive oil specialist named Kelsey who took me on a short tasting through the light and aromatic pleasures of olive oils.

All flavors are available to taste

One of my favorites was the Tuscan Herb oil; it has a rich and smooth blend of herb flavors. I look forward to trying it on some meats, pastas and vegetables.

On the balsamic side, my new BFF is the pomegranate infused balsamic.  A nice salad of watermelon, feta and this vinegar are soon to be consumed by me.  I can almost taste the drizzle of this velvety goodness.

Very soon, thanks to Kelsey, there will be recipes available in store that maximize the flavors and variety of the oils and vinegars that they carry.

Oh the options this store has for salads!

In the meantime, we will continue to stop in to taste and purchase the delicious treats at this new Foodie find!

By Beth Cochran, Marketing and PR Genius, Guest Blogger, Foodies Like Us

What goes into a great sangria recipe? Well the answer to that question can be very subjective. But there is one thing most people agree on and that’s quality wine.

No Event is Complete W/O These Dancing Blow-y Things

On Saturday, March 13 nearly 60 people descended upon the home of John and Geri Meier for the 5^th Annual SangriaFest. There were 17 entrants, 9 reds and 6 whites, all vying for the trophy. Some contenders meticulously crafted their recipes, steeping and brewing fruit and spices days in advance. Others whipped their concoctions together minutes before arrival.

There were grapes, oranges, peaches, apples, berries, muddled mint leaves and even watermelon.  And the serving devices were as varied as the recipes – some were served punch bowl style with a ladle, others in pitchers and one in a decanter.

There were no criteria for entrants and no official judging rules. Every taster was left to the capabilities of their own palate. After hours of tasting, socializing and trying to decipher what each recipe’s secret ingredient was, the ballots were collected and counted. Everyone waited in anticipation – palates slightly worse for wear from the “not-so-good” concoctions – as the runners up and winners were announced.

All the Ballots Were Cast...

In the end a couple of new entries took home the gold. Trophies were awarded to the best red, white and Rose (a new addition this year). The makers of the red and white sangria were nice enough to part ways with their winning recipes. What better time to master the art of sangria making. Have fun!

Check Out That Presentation Jar!

White Sangria – by Rob and Sharyl Siegel

Syrup Recipe:

1 box peach juice

1 box strawberry juice

2 cups fresh mint

2 cinnamon sticks

1/2 cup Ollalieberry pourable puree (Linn’s Farm Cambria California)

Reduce the juice & cinnamon sticks by ½. Add mint and simmer for 5 minutes, then add Ollalieberry pourable puree. Cool and strain.

**This makes way to much syrup, but you can save the rest for a vodka martini!!

The Finishing Touches:

2 bottles Dr. Loosen “Bernkasteler Lay” 2005 Kabinett (a good Riesling)

1 & 1/2 to 2 cups syrup (‘til it tastes good)

1 & 1/2 cups frozen blueberries (to get it cold!!!)

Red Sangria Goodness

Red Sangria – by Rob and Melanie Merrill

**This recipe is for one glass – depending on pitcher size, increase accordingly

1 shot vodka

1/2 shot Triple Sec

Dash of lime juice

Dash of cherry juice

Remaining volume in glass:

1/2 orange juice

1/2 red wine

Add a float of Peach Schnapps

And finally – garnish with cherries and orange slices

By Chris Schirm, Guest Blogger, Foodies Like Us

Frank & Albert’s, located at the Arizona Biltmore Hotel and Spa, opened its doors a short eight months ago.  Drawn from the inspiration of the famed architects Frank Lloyd Wright and Albert Chase McArthur, Chefs Connor Favre and Todd Sicolo with Sous Chef Eric Schlict, have developed a menu with an organic philosophy that incorporates local seasonal produce and gives the dishes we all grew up on a modern twist.  The décor uses right angles, lush colors, and gives the diner a comfortable yet subtle feeling of elegance without pompousness.

I had the pleasure of being joined by my mother for my tour through Frank and Albert’s culinary avenues.  We were promptly issued to our table, ordered glasses of wine and had the pleasure of meeting Chef Connor Favre.  Unlike the wishy-washy quarterback that shares his last name, Chef Connor has created the menu of Frank & Alberts with a clear and single inspiration. “We want every person who comes in to eat, to enjoy a culinary experience that offers the most fresh, local produce and gives them a modern take on American Classics,” he said before our first dish arrived.

Our meal began with a Roasted Butternut Squash Ravioli topped with fresh baby carrots, a single king prawn shrimp, Parmesan-Reggiano, spinach, sage brown butter sauce and a red wine reduction.  The blend of the cream sauce, fresh veggies, shrimp and a sweetness of the reduction was as complex and delightful as an Arizona Sunset viewed from the top of Camelback Mountain.  In the coming weeks, the kitchen will replace this ravioli for one that includes basil and goat cheese. If the new one is anything like the ravioli we had, I highly recommend it.  The first dish down, it was time for us to take our first step onto memory lane.

Back in the 1960’s an ad was aired that would soon became a mainstay of every childhood.  The ad is one in which a boy goes around asking various animals how many licks it takes to get to the center of a Tootsie Pop http://www.youtube.com/watch?v=K2xMGI-QpZw.  Personally, I will pass on the Tootsie Roll Pops, but thankfully I have found the foodie version of this delight. When you take your first taste of the Charred Chicken Lollipops, you are met with a sweetness and a just a hint of heat as an aftertaste.  These chicken wings are frenched then glazed with a jerk seasoning, a local made chili sauce, and a mango dip sauce. They make you wish you had the patience to lick your way to the bone rather than take them in just one bite.

The salads delivered the best surprises of the evening. When I think of Waldorf salads, images of ornately gold painted rotundas, bell hops with white gloves, three piece suits and mayonnaise come to mind.  Yes that’s right elegance and mayonnaise; that opulent combination that makes you wonder; how on earth has this salad has endured over 100 years? Thankfully, Chef Favre has given this classic salad a much needed CPR (Culinary Progressive Revolution).  The Gala Apple Salad Waldorf Style brings together fresh baby spinach from Maya Farms, bleu cheese, locally grown pecans, fried bacon cut from a fresh slab, crisp Gala Apples and a spicy orange vinaigrette. The collection of ingredients is so light and fresh you can almost taste the open air, crisp dew on the fruit, and question how anyone ever thought mayonnaise was a good idea for this salad.

Time after time I have been disappointed with Caesar salads. Their half crisp romaine lettuce with an over peppered sauce remind me of a taste as antique as the Shakespearean drama of the same name. Thankfully, the revitalization of this salad would make a Caesar exclaim with compassion, “Et tu Brute…..Grazi!” The Organic Celery Caesar is the most unique and creative salad that I have I had the pleasure of dining on in quite a while.  Chef Connor has taken the entire piece celery and crafted a masterpiece of engaging eating.  Celery leaves replace Romaine lettuce, stalks are diced vertically, then topped with fresh crunchy croutons, Parmesan-Reggiano, and Toasted Garlic Dressing.  The result is a perfectly balanced taste coupled with an engaging texture that will transform your fork into a delivery vessel of pure culinary delight. With our taste buds now properly warmed up, we dived into the entrees.

The Queen Creek Olive Oil Poached Rocky Point Grouper was the first main course to grace our table.  It is served with a thin bean orange salad, candied pecans, fresh cherry tomatoes and an orange reduction.  If you are looking for a clean, light dish with plenty of buttery, citrus flavor and perfectly cooked fish than this is the dish for you.  Personally, I was a bit underwhelmed. While the grouper was fresh and perfectly cooked it was far from making my taste buds excited enough to make me scream in jubilation and flash a camera for some beads like so many Spring Breakers at Rocky Point.

Grouper.

The next entrée took us far from the beautiful beaches of Mexico to revelry of Midwestern meals gone by. Meatloaf, a staple of American meals since before the turn of the 20^th century, is one of those dishes that may bring about memories of nights around the family dinner table and mom delivering a meal that left you happy and full.  For those not so lucky, it invokes childhood nightmares of a meat as dry as a stone lathered in ketchup that required glass after glass of milk and water in order to be choked down. Thankfully, Frank and Albert’s, The Meatloaf , will make mothers and Charles Darwin alike proud.  This is the evolution of meatloaf. It combines Arizona free range turkey with shitake mushrooms, cooked with a bacon wrap that infuses the meat with taste that is rich, moist, and delicious.  It is glazed with a Chipotle tomato sauce and nestled on top of a spring vegetable medley of lima beans, potatoes, and parsnips.

Turkey Meatloaf ready for its close up.

After taking our first bites my mom said, “This is better than anything that I ever made.”   I am glad that she said it first, so I wouldn’t have to.

Prime Rib is a staple of countless fine dining establishments and usually require you to trim fat and dunk the meat away in au jus.  However, in the case of Frank & Albert’s there were five words that came to mind with this dish were: beautiful meat and amazing veggies.   The Herb Roasted Rubbed Rib of Beef was a perfect cut of meat, with very little fat, and cooked to a hypnotizing juicy medium rare.  While the taste and cut of the meat were delightful, the biggest surprise of the dish is the vegetables.  The baked potato was so good it had us wondering what modern form of apothecary had enabled the staff to transform the potato into the luscious, buttery delight that greeted us on the plate.  In addition, the buttered broccoli, topped with julienned carrots, had us putting the knives down and enjoying the splendor with our forks.

Prime Rib in all its glory.

The final entrée of the evening was the Cheese, Mac and Chicken.  Served on a bed of sweet corn puree and collared greens, the country fried chicken would have made any Midwestern grandmother blush with envy.  The chicken itself was breaded lightly enough to not hide the succulent meat, but enough to give you the delightful crunch you crave from fried chicken.   The macaroni and cheese, served with the cheese lightly poured over the macaroni, served as a great sidekick for this contemporary take on the Midwestern staple.

Chicken Fried Chicken

To finish off this modern trip down food nostalgia avenue, Chef Connor brought out a tasting sampler that was delicious, light, yet not belt busting filling.  The desert sampler is the perfect desert for people like me that have a hard time deciding on just one dessert.  The four modern takes on the ice cream sundae were served with individual spoons on a pine board and included:  Cherries Jubilee with Cherry Garcia ice cream, a Crepe Suset with vanilla bean ice cream and an orange caramel sauce, a Bananas Foster with Chunky Monkey Ice Cream and fresh bananas, and a Strawberry Romanov with Vanilla Bean Ice Cream.

Cute and delicious!

In times where we hear more news about restaurant closings, it was refreshing to see that Frank & Albert’s was packed on a Monday evening.

As we headed toward the exit, I realized the most amazing thing about the menu is neither its foundation of wonderfully fresh organic ingredients nor its modern revitalization of all the classic meals, but the food and staff’s ability to invoke a sense of nostalgia and imagination all the while understanding the complexities of the modern palate.

I cannot wait to come back to Frank & Albert’s for their happy hour boards of food (your choice of four appetizers) for $5 and ½ on all drinks.

By Caroline Vega, Foodie of All Trades, Guest Blogger

This is a no tissues necessary tale of an obscure onion saved from extinction less than 25 years ago that has sprouted such an interest, not only with myself, but has taken the southwest culinary scene by storm.

The onion has sent me on a journey to the far reaches of the Tohono O’odham reservation, high into the sacred Baboquivari Mountains, where few could ever visit, to the present, where Chef Claudio Urciuoli of Prado grilled I’itoi (pronounced e-etoy) Onions for my dinner.

How has an onion managed to captivate and enthrall you might ask?

Lets peel away some layers and learn more about its roots.

Its journey to the Southwest began in the late 1600’s when Jesuit missionaries coming from Spain shepherded the onion across the ocean.  It adapted wonderfully to the arid environment and was soon a valuable food source and also used for medicinal and ceremonial purposes.  The first harvest was completed on the soil rich “bajadas” or slopes of the Baboquivari Mountain.  This mountain was considered the birthplace of the Hohokam people, the ancestors of today’s Tohono O’odham (The Desert People).  I’itoi,or Elder Brother, was the creator of the desert people and still resides watching over his people high up in the mountain in a cave where few can ever visit.

The delcious I'itoi Onion

I first discovered the onion in the Native Seeds Search store, located on free-spirited 4^Th Avenue in Tucson.  This non-profit, along with prolific founder Gary Nabhan, have been dedicated to saving traditional native southwest crops from extinction since 1982.  Their seed bank boasts over 1800 varieties of heirloom seeds, many which were on the verge of extinction.  Gary personally carried away the first gift of I’itoi onions, which had been kept alive by just one Tohono O’odham woman who lived in the middle of the reservation.  Since then, tens of thousands have been distributed to Native American communities and it is a favorite of backyard gardeners.

My cousin is Tohono O’odham and in 2002 he agreed to take me to visit the sacred cave of I’itoi and look for the onions.  As we hiked up into the cliffs I looked furiously for onions, but to no avail.  I resigned myself to having my mother grow them in her backyard and we enjoyed them in salsa and salads.

I moved to Phoenix a couple of years later and promptly forgot about them.  But when I saw them on the menu at Zinc Bistro, their story instantly was brought forth from the recesses of my memory and I realized the onion had followed me.  I could not forget that easily.

As the sun set today, I watched it warm the bands of color painted across Camelback Mountain.  Cool water gurgled in the pretty mosaic tiled fountain at the Montelucia Resort.  I was tucked inside Prado, an amazing Spanish restaurant where Chef Claudio Urciuoli applies his passion and mastery for “Slow Food.”  A dish of grilled I’itoi Onions placed specially on the menu by Chef Claudio was prepared for me.  My first bite of the onion gave me the vivid image of the land, soil and sky where it had grown; a taste of the monsoon rains and the dusty clay desert soil that blows across the land.

Glorious Super Food.

A taste of sunshine so bright and endless and of darkened skies before the rain falls. In essence I had come or perhaps the onion, had come full circle.

Arriving with Spanish in the 17^th century, saved from extinction by one woman’s passion and now served at the exquisite Spanish influenced Prado, it reminded me of the sacred symbol to the Tohono O’Odham – the Man in the Maze.  I’itoi represents the man and the winding circular maze represents life.  But the center of the maze does not represent the end.  The I’itoi onion has lived on in spite of it all and now it thrives.  It has reached the center of the maze and been reborn.

The winding maze of life

Modern Cuisine

Saved from extinction

Full circle

The desert surrounds us here,humble in its cloak of earthen brown and it does not always freely give away it secrets.  The desert beckons though, eager to share if you seek.

By A.J., Guest Blogger, Foodies Like Us

A.J. is 10 years old and in 5th grade. He had the winning raffle ticket at our Foodie Fight on March 6. This gave him the third judge’s seat.

When I got there, I didn’t know what to expect. So when I was picked from a raffle, I was so dumbfounded by two things; one thing was that I was picked to be the third judge; and the other was that everyone cheered. Imagine – two well known professionals in the culinary world and a kid – how much better can it get? A little while after I got picked to be the judge, the Foodie Fight began with the secret ingredient of blood oranges. I wasn’t too familiar with this different fruit, so I was very interested in what I was going to have. Almost immediately after everybody said start cooking, I started to smell all these amazing aromas. That’s when I had high hopes.

First up were the starter dishes. Team Posh made a spinach orzo salad with blue cheese, pine nuts, cranncherries, onions and citrus vinaigrette. I thought it played with my pallet because you get that bite of onion and blue cheese, then the cherries and the pine nuts balance it out. After I tasted that I went and tried the other starter dish from Team Christopher, a romaine lettuce tower with a fried cheese circle to support it. It also had blood orange slices wrapped in prosciutto. I didn’t get to eat much of the cheese or lettuce, but I did have the blood orange slices wrapped in prosciutto. It was really tasty because prosciutto is salty and blood oranges are sweet and bitter so the saltiness of the prosciutto and the sweetness of the blood orange balance each other out.  One of the other judges explained how the cheese circle was made, and I want to try that out at home.

A.J. surveys team Christopher's starter dish

The two entrée dishes weren’t as exciting as I had hoped because they both lacked the use of blood oranges I was expecting. Team Posh’s dish was lamb chops with roasted asparagus and a citrus barbecue sauce which had blood orange, pineapple juice and Maker’s Mark bourbon.  I was disappointed because the barbecue sauce was the only thing that had blood orange. The lamb chops were also a little over-cooked making them tough and chewy. Team Christopher’s entrée dish was a bit better, but not by too much. It was scallops wrapped in caul fat with lobster roe pasta sided with roasted asparagus and a small amount of blood orange butter sauce. I did enjoy the lobster roe pasta, but I had practically no sauce, which is a shame, because the small amount I had was really good.  The thing about the entrée dishes is that I love lamb chops (I had a few appetizers that were passed around before the judging, and they were awesome!), and I had scallops at Christopher’s a few weeks ago and they were delicious.

I was really excited about dessert because every kid loves dessert. The first dessert dish was Team Posh’s. When it I took my first bite, I was in heaven. The panna cotta was so fluffy, I almost thought I was eating yogurt. When I heard the emcee say that we look like we‘re having a good time tasting, I replied with,” I’m not tasting, I’m eating!” I mean, I couldn’t let it go to waste because the nuts gave it crunch instead of it all being fluffy. The blood orange reduction and the cran-cherries really brought out the blood orange taste. I was very happy with Team Christopher’s dessert because it brought out the sweetness and bitterness of blood oranges. The sweetness was provided by the soufflé, sugared blood oranges, and the powdered sugar. The bitterness was brought out by the orange peels at the bottom of the bowl. This dessert really did what I was looking for all along – it showed off the taste of the blood orange.

A.J. rates Blood Orange Souffle

In the end, Team Christopher won by one point, but I think I was the biggest winner at the Foodies Like Us – Foodie Fight. Not only did I get to eat great food, and have the best seat at the event, but I really learned a lot.  I learned about different food pairings to get the best flavors, I learned that cooking under pressure is much harder than I ever imagined, and I was reminded again that I really love trying new foods!  I hope I get a chance to do this again soon!