By Annie Fitzsimmons, Guest Blogger, Foodies Like Us  The Ritz-Carlton Powerscourt  

As you drive through the tiny, perfect Irish village of Enniskerry on your way to the property, you notice adorable restaurants like Poppie’s, Nancy Murphy’s Pub, and Emilia’s, and start making plans to try all of them. When you drive through the tree-lined, green-lined road and arrive at this fancy property, you feel like you’re entering a movie set of Ireland, which makes sense since Braveheart, Excalibur, and P.S. I Love You filmed nearby. 

The back side of the resort

 Nestled next to the Powerscourt Estate in County Wicklow, a 1,000-acre park and manor from the 13^th century, the Ritz-Carlton Powerscourt combines inviting Irish hospitality with sleek and modern touches, like electronic touch pads for the lights, TVs in the bathrooms, and FREE WI-FI!  The lobby is all dark wood and fancy furnishings but without that annoying formal feel, instead, feeling both new and old at the same time.  We felt great kicking off our shoes in the lobby at night, devouring books and magazines and introducing my 17-year-old sister to her first Irish coffee.  The lobby setting did feel a bit like a luxurious old school cruise ship, with dark wood paneling and huge windows overlooking the green countryside.  

Lobby of the Ritz-Carlton Powerscourt

With the smallest room here sized at 540 square feet, the rooms feel spacious and lovely with blue and white striped walls. Beds are very comfortable, while the bathroom impresses with its gigantic size and lovely bathrobes.  The grounds are stunning, complete with views of Sugar Loaf Mountain and a giant chess set.  Resort gyms normally disappoint me, but this one is in my absolute Top Five of hotel gyms!  It had a huge selection of machines, treadmills, and ellipticals, with complimentary water bottles.  There was too much for us to see and do in the area, but should you want to book a treatment, the 30,000 square-foot ESPA on property is gorgeous.  For men, the golf nearby could turn a visit here into the ultimate golfing weekend. 

The gorgeous, spacious bathroom

The Gordon Ramsay restaurant on the property was closed when I was there, and I’ve heard mixed reviews ranging from incredible to terrible.  The restaurant focuses on farm-to-table, as is all the rage right now.  I did enjoy the local touches, with names like “Clare Island” salmon, “Dingle Bay” crab, and “West of Scotland” scallops. Because it was closed, we enjoyed driving five minutes into Enniskerry and meeting new Irish friends at the pub, which felt more appropriate to the setting than a multi-course meal.

The perfect Irish village of Enniskerry, five minutes from the Ritz-Carlton Powerscourt

Other food options on the property include a classic afternoon tea at The Sugar Loaf Lounge, with scones, cakes, tarts, and tea sandwiches.  Can you think of anything better than sipping tea overlooking the Wicklow countryside?  You can get classic pub fare at The Sugar Loaf, and creamy, cold Irish beers with traditional Irish foods like fish cakes, shepherds pies, gourmet ham sandwiches, and potato croquettes at McGill’s.  I can’t recommend our breakfast at Poppie’s in town enough.  They are famous for their delicious scones, oatmeal, egg dishes, and tea selection.  You will also pay a lot less for food by going off property, but I would recommend the Sugar Loaf tea service, and a cold beer at McGill’s at the very least.

The Ritz name, and the word ritzy itself, harkens back to Swiss-born Cesar Ritz and his properties in London, Paris, and the first Ritz-Carlton in America, Boston.  The Ritz Powerscourt doesn’t feel ritzy, which I liked.  It feels like the perfect Irish manor retreat, with seamless service and enough pursuits to while away a couple of days.  You leave wanting to return, as you feel with the country of Ireland itself. 

Double bed room at The Ritz-Carlton Powerscourt

Tip: Don’t valet.  The self-parking lot is right near the door and much easier than waiting for your car.  Also, room rates here were surprisingly low during the off-season.  Always call the property direct, and here, the staff is unbelievable. 

My reservations: 

By Susie Timm, Chief Operating Foodie

Having lived the past 10 years as a banker, the only job specific conventions I have ever attended in the past were banking related. Yawn. Not much more boring or lame than spending 4 days with stuffy, black suit wearing old white guys.

My convention life got a major facelift/upgrade as Jay and I embarked on a 6-day NYC adventure to attend the Fancy Food Show at the Javits Center.

I received a huge amount of pre-show advice like, “don’t eat everything at once or you’ll puke,” and “it’s the most overwhelming amount of food you’ll ever witness,” etc.

As we entered the show with our mighty press badges dangling from our necks, we were indeed, awestruck.

We spent 2 days at the show exploring various food trends and taking diligent notes so we could report back to our loyal foodie following on interesting and new food products and trends.

1)    Indian Flavors Go Mainstream: In the past year or so I have been seeking some excellent Indian food in Phoenix—I’ve found a few places but nothing that would stack up to a major metropolis. Now I can have those flavors at home with some of the MANY products I encountered at the Fancy Food Show. The Tandoor Chef (http://www.deepfoods.com/Tandoor-Chef.asp) has a Naan Pizza, which combines robust and authentic Indian spices on Naan bread that creates a crunchy and spicy masterpiece.  Bombay Authentics by Roland Foods http://www.rolandfoods.com and Spicy Nothings (http://www.spicynothings.com/) both launched jarred curry products that are as simple to use as: cook meat or veggies of choice, add jar of sauce, serve over rice. I also saw Indian flavor influence in everything from chocolate, to cheese to marinara sauce.

2)    Unique packaging that makes life at least 10% better. The Savannah Bee Company (http://www.savannahbee.com/) introduced a no drip, pump honey product that will keep your cabinets ant and sticky mess free. One of my most favorite products of the entire show was the 100 calorie green olive pouches by Mario Camacho Foods (http://www.mariocamachofoods.com). These babies are packed in a little olive oil, but no brine and are portable. They are great for picnics and to throw in my purse for an afternoon snack. Another innovative “pouch” product is by French company Andre Laurent. These guys created side dish sauerkraut made from only the best cabbage and packaged again, in a pouch, without that weird and overly stinky brine.

3)    Vegetarian Bacon: So I fully expected to see real bacon on and in EVERYTHING this year, but perhaps that moment has passed? Instead I encountered the impossible….vegetarian friendly bacon flavored treats. From Bacon Krisps (http://www.acmeimport.com/products.php) that are air puffed chunks of fake bacon to Bacon Salt and Baconnayse (http://www.baconsalt.com), these products will light up the flavor palate of those veg heads who have been yearning for bacon without having to sacrifice their convictions.

4)    Hibiscus Teas: First of all there was a HUGE abundance of coffees and teas this year at the show. The stand out flavor seemed to be hibiscus infused with various fruits. I spent a long time tasting the iced versions of this trend at the Republic of Tea (http://www.republicoftea.com) and found flavors like Vanilla Apple, Blueberry, Key Lime and Pineapple. All were refreshing and light with that special crispness that only hibiscus can impart.

5)    Ghost Pepper: Opposite of hibiscus and its friendly, skipping in the street holding hands mentality, I found the Ghost Pepper. Deemed the world’s hottest pepper, this guy made his debut in everything from chocolate to salsa to BBQ sauce. Mrs. Renfro’s Salsa (http://www.renfrofoods.com/) debuted their Ghost Pepper salsa at the show to rave reviews. This product will be on the shelves in the next month or so. No specialty goggles required to eat it, but it certainly did have QUITE a burn.

6)    Healthy and crunchy snack overload! Around every corner I found air-puffed chips, veggies, fruits, even French fries. Health being the ultimate goal—flavor perhaps not? One company with an interesting spin on snack foods is Corazonas (http://www.corazonas.com), whose line of tortilla and potato chips and oatmeal snack squares were clinically shown to lower cholesterol. The line has plant sterols that are infused in the snacks. I was impressed with how good their snack foods tasted and coming from a long line of high cholesterol family members, I was excited to know I could snack delicious!

7)    The electric meat smoker: So when we got invited to meet with the folks from Bradley Smokers (http://www.bradleysmoker.com), I was hugely skeptical. Especially considering I am a competitive BBQ-er and there’s NO way I thought a plug in smoker could ever do what a real live Diamond Plate bad boy could accomplish. This gadget that looks suspiciously like a dorm refrigerator has been around for many years actually and has a pretty slick method of smoking and rotisserie inside it. I am not 100% convinced since I’ve not used it, but for a cool gadget perhaps in an apartment complex on a covered 2^nd story patio, this might be one way to get your ribs on?

We had a blast for 2 days wandering miles and miles of various gourmet food products. We stuffed ourselves silly. It was truly one of the high points of 2010 and we are looking forward to the Winter show in San Francisco in January!

By Lizbeth Conguisti, the Sassy Sommelier

Nobody can tell you what wine is best. The only true way to determine your wine of choice is through tasting.

On February 27^th I put on my Sommelier hat for a birthday celebration with the WPB’s — a group of professional ladies who get together once a month to share an exceptional dinner and wine tasting experience.  The evening started with a lovely tray of large blackberries, strawberries and blueberries.  Next was a tray of fresh cheeses along with thin slices of French bread.  The first course was “Tri Colored Tortellini” served with Pesto, Alfredo and Marina Sauce, prepared by Gosia. Our taste buds jumped at the opportunity to fill our mouths with each spoonful.  On this evening to celebrate Kristin’s Birthday, the pasta was a perfect way to honor the fact that Kristin grew up in Italy.

At these events, typically, each of the ladies prepares a portion of the meal and the hostess provides the theme and wine tasting.  While this group has been meeting for several years they have never done a formal tasting, so I walked them through the tasting steps referred to as the 5 S’s.

Sip, Swirl and Savor your way thru the 5 S's of Wine Tasting

The Five S’s

When tasting a wine, run a list of descriptive words through your mind.  Think fruit (lemons, limes, berries, peach, apricot, melon, pineapple) or earthiness (mushrooms, mud, leaves, forest, wood).  Use familiar words to describe your experience, and descriptions you will remember.  For it is your ability to recognize the aromas and taste of wine again and again that makes a good wine taster.

See: Look at the color: is it pale straw, Aztec yellow, blond, golden, green gold, brick red, ruby red, deep purple, cranberry red, burgundy?

Swirl: Swirl the wine in the glass to release the aroma, bouquet, and fragrance.

Sniff: Sniff the wine in the glass. What scents do you detect: apple, apricot, peach, lemons, limes, pineapple, pear, baked apple, butter, butterscotch, yeast, asparagus, plum, raspberry, baked cherry, jam, prunes, mint, licorice, spiced tea, mushrooms, orange, chocolate, coffee, cigar box, pipe tobacco, cola, beans, almonds, bread, biscuits, cinnamon, cloves, honey, ginger, yeast, gardenia, geranium, rose, honeysuckle, chalk, flint, grass, hay, minerals, stone, straw, gasoline, rubber, earth, or leaves?

Sip: Swirl the wine in your mouth. How does it feel: full-bodied, medium-bodied, light-bodied?

Savor: Hold the wine in your mouth. Keep your mouth closed, then breathe in through your nose and swallow the wine. Take a moment to remember how the wine felt in your mouth: full, light, crisp, acidity, bitter, tannic, uneventful, or full and round, comfortable, savory, wonderful, satisfying like velvet?

Try the following wines to get started on your wine tasting education and don’t hesitate to order a copy of “Sip, Swirl, Savor:  A Wine Tasting Guide and Journal” to help you keep track of the wines you taste.  E-mail us at sassysommelier@sassysommelier.com with your book order.   $ 12.00 including shipping to Foodies Like Us Fans.

By Susie Timm, Chief Operating Foodie

In my business and social lives, there are various “truths” I live by:

• Blondes really do have more fun.
• Champagne and bacon are food groups.
• Do what you say you are going to do, every time.
• Put in more effort and thoughtfulness than your competition, and you will win every time.
• Hire people who are extremely loyal and treat them all as your equal.

The first two might be a bit more tongue and cheek, but the last three have carried me very far in my career, in a relatively short period of time.

I am drawn to people within whom I see these beliefs in action. One man who truly exemplifies integrity and ingenuity is Joe Johnston.

He’s practically a living legend in Gilbert Arizona where he was born and raised. His three restaurants (Joe’s Farm Grill, Joe’s Real BBQ and Liberty Market) were preceded by a thoughtful and very fortuitous run in the retail coffee business, as the original founder of the Coffee Plantation.

One of 2 entrances into joyous LM

I had the opportunity to meet Joe last winter while planning the pre-party for the Guy Fieri Roadshow Tour with other restaurants that have been featured on Diners, Drive Ins and Dives from Arizona.

Through another one of my “truths” (social media is the marketing train of the future and if you don’t get on it, you will be sorry!) my dialogue with Joe expanded.

Weekly on Twitter, we commented back and forth on all things related to food. I heard so many great things about the two restaurants he owns that I had never visited (Liberty Market and Joe’s Real BBQ).

Finally, I decided to make a trip out to Gilbert to meet with Joe and discuss some event ideas for the summer. Or this was my ruse. I really wanted to eat some of his food too!!!

Set in stone.

I have been on a special eating program (code words for diet) for the past 40 days.

Only now am I able to incorporate new foods back into my diet and eat out in restaurants again.

I have also taken up drinking almost a gallon of fluids/day.

Massive fluid intake =by the time I got out to Liberty Market in downtown Gilbert, I really needed a bathroom.

Of course I had to photograph the outside of Liberty Market first, including the original sign dating back to the 1950s.

The Original Neon Sign from the 1950's

I scurried inside and headed towards the bathrooms. Ran into the stall and stopped in my tracks.

Um. What? Are there RECIPES on the walls of this stall??? Recipes??? All over the place! WHOA!! Holy artichokes batman! This was unreal to me.

I got out the camera. I started snapping photos. So far, this was turning into the most interesting restaurant visit I had experienced in a long time. Good thing the stall doors went to the floor or other restroom patrons would wonder about the flashes from my camera….

The View in the Loo...

I now had a huge smile plastered to my face. I walked back thru the market, past the brick pizza oven and into the restaurant. I saw Joe behind the sandwich and salad line, gave him a wave and took a seat in the restaurant.

Sandwiches and Salads Served Here!

I started reviewing the menu and strategizing my lunch options. Before Joe could tip his hat to me, I had decided upon the Italia salad. This combination of chopped greens, arugula, dry cured Sicilian olives, Molinari salami, oven dried tomato, artichokes, basil and shaved pecorino romano, all tossed in a lemon-y vinaigrette would prove to be an incredible taste experience—but I will get back to that later.

Joe came over and we did what we do best. Talked about food. A lot. We planned some fun outings for the summertime (stay tuned for event details!) and I got the full-scale tour.

Scratch Made Pastries--cinnamon rolls on top shelf!

We walked behind the line in the sandwich and salad kitchen and I made Joe take the Guinness cupcakes out of the case so I could photograph them. I was also wowed by cinnamon rolls the size of my head. They scratch make all their desserts in house every day.

Guinness Cupcakes!

Then we wandered into the actual kitchen and met the head chef, pastry chef and a mouthful of delicious and creamy ricotta.

He showed me the sleek water purification system they use for all the water in the restaurant.

He introduced me to his business partner, the dishwasher, all the cooks and really anyone whose path we crossed.

A few thoughts kept resounding in my head: “This guy is so respectful and kind to his staff,” and, “Every thing he does is at least one notch better than any of his competition. From scratch made pastries, to local ingredients, to purified water.”

Homemade Ice Cream Sandwiches

I told Joe what I was thinking.

He responded, “I try to do two things really well: create food and service experiences that show my passion for food and come from the heart. Every time.”

I personally think he does a lot more than two things really well. But I’m just sayin’…

We crossed Gilbert Road and hit up Joe’s Real BBQ for a quick tour over there as well. All the way, Joe greeted people on the street by name and was an instant sensation as we walked thru the BBQ joint.

Joe's Real BBQ-conveniently across the street from LM

He explained the concept of Joe’s Real BBQ to me (scratch made sides, buffeteria style service) and then he showed me the big guns.

Three gigantic meat smokers that hold up to 1200 lbs of meat each! Being BBQ obsessed as I am, I was in complete awe.

He unlocked one of the smokers to give me a quick peak—it was BBQ bliss.

Brisket in the mist

Rotating racks. It was brisket in the mist. We shut it back up before the pit boss got ornery and he showed me the smoke stacks on the outside of the building.

It was also fun to note enormous vats of baked beans, apples for sauce and onions being prepped.

Vat-O-Beans

At Joe’s Real BBQ as at Liberty Market, Joe showed me his humble, unassuming style of management and ownership. It was awesome to witness.

We made our way back to Liberty Market and ordered some lunch. Joe ordered the salmon plate “Joe’s Way” (veggies instead of toast points) and we saddled up to the espresso bar.

The e-61 bar (named after the espresso machine that brews some of the tastiest espresso I have ever had) sits in the front corner of Liberty Market and offers caffeinated libations that rival any coffee house I have ever been to.

The head barista, Teresa Fulk, whipped me up their house specialty: the cortadito. Cuban espresso, sugar and steamed milk. Of course I had her make it without sugar and with heavy cream, but it was heaven in a mini-cup. They have over 17 different drinks on the menu. I am certain however that the Barista Queen (as Joe calls her) would crank out anything a coffee loving foodie desired.

The salad of my dreams arrived and I was in salty and tangy heaven. The lemon dressing really balanced the saltiness of the cheese, salami and artichokes. I loved and savored every bite. It will remain in my short-term memory until I eat it again. I predict that will be in the next 7 days as I won’t be able to wait much longer than that.

The Italia. MMMM. Heaven.

There are plenty of other things I things on all three menus I can’t wait to try! Including but not limited to: griddled bread pudding (made from their cinnamon rolls!), Sicilian scramble, wood-fired pizza and the simply grilled halibut.

Truly delicious food, incredible service, ambiance, character and charm. All of Joe Johnston’s restaurants encompass these traits.

The Smokers and the man.

Somehow, I am guessing the staff’s flawless execution of these traits, comes from top down management.

I look forward to future visits to Liberty Market and the BBQ. I’ve got a lot more recipes to copy down from the bathroom stall.

By Candy Lesher, Chef/Guest Blogger, Foodies Like Us

One of the most memorable quotes regarding the origins of the various Middle Eastern cuisines came from a Levantine friend who loved to assert, “It was the Lebanese who taught the rest of the rest of the Middle East how to cook.” Feeling a bit testy after one of her culinary lectures, I (oh-so tactfully) reminded her that many of Lebanon’s treasured ingredients came from around the world; coffee originated in Ethiopia, yogurt via Russia, tomatoes from the Americas, and their beloved phyllo dough from Turkey, while spices and sesame seeds migrated in from India. She promptly affirmed my facts, then without missing a beat confidently continued “and thankfully the Lebanese were there to teach each of them how to properly use those ingredients.” Having eaten the authentic, exquisite dishes she’d prepared for us in her home, I was in no position to argue further.

Sadly, I had only memories of her well-prepared fare, so was skeptical but hopeful when invited to join a friend at the recently opened Mijana, on Scottsdale Road just north of Curry. Curious, I looked up the name and found that Mijana are the poetic lyrics that often begin Lebanese folk songs; they’re used to set the tone for the song, whether inspiring love, devotion, ethics or ideals.

Mijana was a far more expansive space, and far less ethnic in appearance than I had anticipated. You could throw quite a party here, no matter what your theme. The Sunday night we were there, two separate Lebanese families were doing just that. Note – anytime you check out an ethnic-inspired restaurant and the majority of patrons are from that culture, the meal holds promise.

Nibbling on a variety of the small plates, both hot and cold, called Mezza, I felt the tingling excitement of discovery; after so many lackluster eateries promising the real thing, had I finally found the attributes I’d experienced all those years ago? Mijana’s Hummus ($5) was clearly not made from canned garbanzo beans, possessing the almost white color, delicate flavor and velvet-like consistency that only comes from cooking the beans from scratch (about a 16-hour process when done properly); canned garbanzos are yellow-tinged, often tasting tinny and somewhat sour. The Babaghanouj ($5) had a sensuous smoky profile and silky texture, with no hint of bitterness. Dolmades ($6) were house-made and scrumptious, using chickpeas as a stuffing element; no ubiquitous canned versions here. Things were definitely looking up.

To my delight, Mijana’s Tabbouleh ($6) was the ideal proportion of parsley to bulgur wheat, about 80% parsley to 15% bulgur accented by a smattering of mint, tomato, scallion plus a well-balanced dressing of lemon juice and olive oil. Still, my favorite cold mezza was Labne; this luxurious spread of strained, thickened yogurt deftly seasoned with just a whisper of garlic and drizzled with heady olive oil was divine. Of course, it didn’t hurt to spread it on house-made pita bread baked in Mijana’s stone pita oven, the consummate accompaniment for every dish served throughout the evening. Save up your carb allowance, this pita is worth it.

There’s a nice assortment of hot Mezza too. Anyone who loves flaky phyllo dough encasing a savory filling will enjoy Sambusek ($6) sporting well-seasoned minced beef and pine nuts, Borek ($6) with feta, melting mozzarella and herbs, or Fatayer ($6) with spinach, onions, pine nuts and often-used herb, sumac. Sumac is a citrusy, salty seasoning used throughout much of the Middle East derived from drying and grinding sumac berries; it’s used during cooking to season but is also offered table-side as a condiment, replacing salt (a fabulous find for anyone reducing their sodium intake). The Mayanek ($7) of Lebanese sausages sautéed in olive oil and blessed with lemon juice was heavenly, as was Kibbe ($7). Kibbe is practically a national dish in Lebanon; this mix of bulgur, beef, pine nuts, onions and seasonings is shaped like a tiny football and fried, though there was no oily or greasy aspect whatsoever. Other don’t miss items include the Calamari ($8) of tender rings magically enriched by a feta-enhanced aioli sauce, the spicy Garlic Shrimp ($10) or traditional Falafel ($6), which again, were flavorful and not at all greasy or heavy like too many others I’ve encountered.

Hot Mezza

It’s not hard to see, our eyes were definitely bigger than our stomachs. Still, we applied ourselves further and nibbled on Mijana’s exemplary salads. I highly recommend Fattouch ($8) of crunchy romaine, onion, cucumber, radish and tomato or their nod to Greece (Greek Salad $8) that includes feta cheese and kalamata olives. The standout though is a Lentil Beet version ($8) that begins with romaine topped with a mix of brown lentils, cucumbers, parsley, caramelized onion and tomato, crowned with marinated beets and feta cheese.

Fortunately, we were able to give ourselves a much-needed rest before diving into entrées, by watching the evening’s entertainment offered Friday, Saturday and Sunday evenings. This night, their witty emcee introduced us to a troupe of talented belly dancers performing lovely traditional dances. For those who have yet to enjoy such entertainment, do go with single dollar bills in your wallet. It’s traditional, gracious and much appreciated by the dancers to (tastefully) show your appreciation for their art by tucking them into their outfit. For husbands or boyfriends who are shy, or know they’ll receive dagger looks from significant others, simply hand it to your partner and let her do it. It works for me!

Dancing Girls!

On to “Mashawi,” meaning “off the grill.” I was elated. Marinated and grilled Beef or Chicken Shawarma ($12) were textbook examples of the savory, tender morsels they should be. Kebabs, which included Chicken ($12), Beef tenderloin ($16), Lamb ($14), jumbo Shrimp ($17), Salmon ($17), Kofta of seasoned ground beef and lamb ($12) and Vegetables ($11) were superb and portions generous. Each of Mjana’s platters feature appropriate sides; lamb paired with grilled tomatoes and onions, Chicken with rice, salad and dreamy garlic dip (think Lebanese aioli), salmon with saffron rice and grilled veggies, and Kofta with rice, salad and tsatziki (mix of strained yogurt, diced cucumber, garlic and olive oil).

Chicken and Beef Kebab Meat

With all these wonderful items, I was surprised to see they still offered some pretty heavy-hitting house specialties, including Paella ($16). On yet another encounter, I experienced the Lebanese version of this oft-thought Spanish dish; it was scrumptious. Though I’ve yet to sample them – I’ve got Mijana’s Samke Harra of grilled then baked fish ($19), and spoon-tender Lamb Shank ($16) in my culinary sights for next visit.

With writing yet to do at home, Lebanese Coffee seemed a smart choice at the end of such a Herculean meal. That rousing blend of finely ground coffee, sugar and cardamom is the perfect accompaniment to Mijana’s house-made Baklava; this Lebanese version focuses more on pistachios and lightly sweetened syrup than the Greek version, which is much heavier with walnuts and honey. They also offer a very unique dessert of baked “cheese,” kind of a Lebanese cheesecake with honey, that was distinctive enough to earn my “startling-ly good” rating (it’s a culinary term – at least in my book).

Baklava, Coffee & Lebanese Cheesecake

Having later chatted with Mijana’s co-owners, Manessa Abinader and Thomas George, who owned a successful business in San Francisco, along with Mijana’s talented chef Samir, it was obvious that the goal of gracious hospitality and impeccably authentic Lebanese fare was finally attainable for Valley diners. All three are single-minded in this effort. I now understand the name too; Mijana is meant to inspire – only in this case, it inspires the joy that comes from celebrating life – and from at long last finding a really great, authentic Levantine restaurant.

Mijana

1290 N Scottsdale Road

Tempe, AZ 85281

480-829-4959

The Scottsdale Trolley Foodie Dine Out: A True Tabula Rasa Culinary Experience

By Chris Schirm, Guest Blogger and Foodie Fan

Tabula rasa, a blank slate, is a term that most of us associate with the debate over nature versus nurture. It states we are formed by our experiences rather than our genetics.  Our ideas of happiness, taste, and entertainment are all formed by every meal that we have previously experienced.    Therefore, the best meal of our lives simply is the best meal we have had to date.  Prior to Thursday, February 25, I had never been on a Foodies Like Us tour, I was in essence a Foodies Like Us tablua rasa, yet I still had pre-conceived notions of what entailed.  Little did I know, that unlike most dining tours I have been on, I would have the pleasure of experiencing a true tabula rasa moment.

I arrived at Café Curamba at 5:30 p.m. eager to give my palate a good workout.   As I introduced myself to my fellow diners, I sipped on a delicious Patron margarita (only $5 during happy hour) and dipped into our appetizer for the evening; Ceviche served with fresh tortilla chips and the house salsa. The ceviche was a blend of shrimp, scallions, garlic and salsa topped with lime.  It was light and refreshing, but left an overpowering taste of garlic in my mouth.  Luckily the house salsa had a wonderful smoky chipotle taste and subtle heat that more than made up for the vampire repellent after-taste of the ceviche.

Scrumptious Ceviche

Just as the sun set, we boarded the Scottsdale Trolley to head off to our next stop.  Café Zuzu, set in the historic Valley Ho Hotel, provides a relaxed yet swanky atmosphere of class. We were greeted warmly by Sous Chef, Sean Currid, and shown to three giant round tables for our entrée course.  The meal consisted of beef tenderloin and a spare rib covered in a sweet onion sauce, coupled with a salad of spinach, shoestring potatoes, parmesan cheese, and a dusting of truffle oil.  The beef tenderloin created a stir of euphoric approvals from the guests.

“The tenderloin had a beautiful buttery texture that made me put away the knife and want to enjoy it with a spoon,” said Matt Ganis.

Another diner, Christa Oyer, went even further saying. “Hands down, this is the most amazing piece of meat I have had on any of the trolley dines thus far. I didn’t want it to run out.”

As a surprise addition, Currid brought out their famed cheesy grits as an after dinner aperitif.  For all of you that have given up on grits because their lack of taste and a texture that reminds you of the gruel from Oliver Twist; RUN to Café Zuzu and order these grits!  They are the perfect blend of cheese, creamy texture, and plenty of delicious butter that will have you wondering whether or not they are grits at all.

Chef Sean Currid shares the dish on his mad grits

Fellow diner, Kimberlie Robinson noted, “I’m from south and know my grits.  These are better than anything I have ever had during my childhood. Georgia, you can keep your grits, I have found my ideal of heaven here.”

While the grits are not on the regular menu, the staff and chefs are more than willing to accommodate grit lovers by request.

Our final stop on the tour was the Estate House.  Set across from Metro, the Estate House’s terrace offers comfortable lounges, a fire pit, live flamenco guitarists, and a beautiful view of the Scottsdale Waterfront.   We huddled around the fire pit, sipping fresh brewed French press coffee while we awaited the final course of the meal.  Our patience was earnestly rewarded by a Chocolate Sticky Coffee Cake with a candied orange garnish.  It’s extremely rich chocolate was balanced perfectly with the melted toffee and the slightest hint of citrus sugar.  It was a desert that forced you to slow down, take a small bite, take a sip of drink and enjoy the conversation around you.

Sticky Toffee Pudding at the Estate House

It was just as I was slipping into a blissful food coma that I was joined by a fellow diner that had quite an amazing story to tell.

His name is Jason Anania and six months ago he was on his way home when a SUV ran a red light and hit his motorcycle head on.  He was rushed to the hospital and after emergency reconstructive surgery lay in a coma for two weeks.  When he woke up, he had almost complete amnesia of his life before the accident.  He retained knowledge of certain tasks and abilities (i.e. job functions, walking, speaking, etc.), but nearly everything from his past was erased.  He was in fact a modern day tabula rasa.

“I found that I needed to rediscover what I would like to do,” said Jason with a smile.  “I joined Foodies Like Us because it seemed like something that I liked to do.  I have been amazed at a love for food that I never imagined. Every time I come to these dinners they just keep getting better and better,” Then with a smile and a wink he said, “Yes, I can honestly say this has the best meal of my life…so far.”

Perhaps, we should all take a lesson from Jason and more passionately enjoy our meals as culinary adventures rather than a critique of tastes.  Imagine dining as a tabula rasa, where at the end of every meal we can say, “This is the best  ____ (insert food item here) of my life!”  We would all be a bit more adventuresome, less critical, and truly enjoying our meals.

Two happy foodies!

Thankfully, we have future Foodies Like Us trolley rides to create our own tabula rasa palates.

By Kristi Trimmer, Guest Blogger, Foodies Like Us

Mill Avenue has a unique blend of urbanites and college students mingled in with some new mixed-use buildings. Nestled within this eclectic community is the 6^th Street Park that hosts the new Mill Avenue Farmer’s Market every Sunday from 9:00 am – 2:00 pm.

This market showcases unique perishable and consumable goods and offers a friendly open-air market where growers, residents, and businesses come together.

James Neal is the brain child behind the Mill Avenue Farmer’s Market. He is also the owner of Chronic Tacos that is located in the same area, and he lives in the building adjacent to the 6^th Street Park.

To say he has a vested interest in what happens on the avenue is an understatement. I was impressed when I learned he had a commercial agriculture background and what was currently growing in his garden. I actually found someone else who could talk for hours about vegetable gardening!

I asked James why he chose to hold the market on Sunday rather than the normal Saturday for Farmer’s Markets. He replied, “Sunday’s tend to bring out the culture in a community. In this specific Tempe area, Saturdays are more thought of as the area’s hot spot for some good night life. Tempe’s shops are a little sleepy on Sundays and needed an energy injection. At our farmer’s market, our patrons can shop for organic greens, listen to music, and even play croquet.”

Phil Malinowski, a patron of the Mill Avenue Farmer’s Market said, “This market is a real asset to the downtown atmosphere. I look forward to coming here every Sunday for my produce and am always curious to see what new vendors will have with them.”

Mr. Neal doesn’t allow carnie vendors, arts and crafts, or jewelry – he only wants consumable goods at this market. Spaces rent for $50/year with a 10% commission and the market is open from September through May. This market isn’t going anywhere either since they have signed a three-year lease with the City of Tempe.

As I was milling around (like the pun?) I stopped into Boxed Greens and was impressed with the freshness of their vegetables and was inspired to learn that they are a distributor for small, organic farms across the Southwest. Eating organic is a high priority for a lot of consumers and is sometimes a difficult search to find growers who instill the practice into their farming.

Bright and colorful produce from Boxed Greens

Boxed Greens’ citrus is locally grown in Arizona; the broccoli, celery, and lettuce hail from Yuma, and the honey-crisp apples are from Washington. Boxed Greens has a great program where they deliver organic groceries directly to your front door.

One of the most unique vendors there is Coffee Cartel Lab, where they serve coffee with a conscience. Did you know that each coffee bean comes from a coffee cherry that has two beans each inside? I didn’t either.

Their beans are hand-picked from 15 farms in Latin America including Brazil, El Salvador, Guatemala, and Bolivia. When asked why they only use these farms, I was told, “We deeply believe in Direct Trade with the local farmers and building relationships with them. This is different than Fair Trade, which has more to do with government regulations.”

Cartel Coffee Lab's commitment to beans is unparralelled.

This boutique coffee house started out roasting beans two years ago. I also learned that the beans come in green and are roasted for over 10 hours. Who knew?

I was very happy to see Bobbi’s Flowers of Tempe at the market.

In my past life as a florist, I often worked with them on different projects. One of my favorite being cooperative delivery throughout Phoenix. At this farmer’s market, they carry Stargazer and Asiatic lilies, plus many other stunning blooms available per stem. They can also make a beautiful bouquet for you to take home to grace your dining table. Having fresh flowers available is a real asset to the market.

Take home fresh flowers for your organic dinner party

Next I checked out Pork on a Fork ~ gotta love that name and anything that proudly puts meat in its name.

They are USDA- approved and do not put any antibiotics or steroids in their meat. Even Guy Fieri found their meat to be outstanding!

I loved the fact that they allow their little piggies free reign on their family farm in Nebraska and don’t box them into pens without a place to roam. I took home their thick cut bacon and pork chops. That bacon was out-of-this-world good and I can’t wait to pick up more to make bacon-wrapped meatloaf.

Sidney Miller who creatively bakes Sid’s Viciously Good Cookies needs to be given an award for those Scotchies.

I had never tasted a butterscotch cookie before – well, let’s just say – I had to refrain from taking a dozen home with me and rolling around in them.

Sidney Miller's cookies are indeed viciously good!

Sid used to be a corporate recruiter and was tired of the rat race. I wondered why she left job security in these economic times and she told me, “I happily left, had a baby, and started baking an insane amount of cookies to keep my lights on. One dozen for a friend resulted in a great business opportunity.”

She made over 500 dozen cookies her first six weeks in business! Send these cookies to your favorite person anywhere in the world – they will thank you for them.

I tried my first raw White Cheddar Cheese from Willamette Valley Cheese Company. I was in total bliss tasting the rich, full-flavored cheese.

Raw cheese assortment

Have I ever mentioned my insatiable love of cheese? I just might have found my new cheese pusher. The other great thing about Willamette Valley Cheese is that their cheese is handmade on a farmstead in beautiful Salem, Oregon, where they take great care of their animals. They have happy cows.

Raging Raw Organics had flaxseed crackers that are gluten-free, all vegan, all raw, and made with Agave nectar. T

These crackers are high in fiber, protein, and Omega 3s. My vegan friends swear by these crackers and are regular customers of Raging Raw Organics.

The Health Foodie brings organic honeys from small bee farmers. The Mountain Wildflower honey is made from honeybees at 8,000 feet! The Black Sage honey had notes of anise, lavender, and green apple. Eating locally produced honey has had a great effect on reducing your allergies and bee pollen is a great topper on your organic salad greens.

Queen Creek Olive Mill also graces the Mill Avenue Farmer’s Market with their unique and full-bodied tasty olive oils and vinegar blends. They have a locally sustainable farm and produce some of the best tasting extra virgin oil olive infused with unique flavors. I enjoyed the White Truffle Olive Oil and the Fig Balsamic would taste fantastic on those pork chops from Pork on a Fork.

James Neal also owns the Mill Avenue Catering Company where he has Chef Ben make up a new yummy creation each Sunday.

This bright sunny day was enhanced by this very delicious prime rib sandwich with grilled onions on grilled bread. It was served with a three-bean chili with black, kidney, and pinto beans in a tomato base accented with onions, double-roasted Hatch chiles that have been roasted and smoked by Chef Ben himself. On other weekends, you can find anything from ribs, tacos, to curry clam chowder.

My delicious lunch

Mill Avenue Farmer’s Market has a good mix of products and prices for every kind of Foodie. Check them out this Sunday from 9:00 – 2:00 and help support local businesses.

By Kristi Trimmer, Guest Blogger, Foodies Like Us

I have always been a big fan of fondue… dipping yummy treats in cheese and chocolate – what’s not to love? I even hosted a fondue party for my 35th birthday last year, complete with three different types of cheese fondues and two pots of chocolaty gooey goodness. I absolutely loved having a party that was a little bit different form the norm.

I first heard The Melting Pot was opening in The Citadel was almost three years ago. It has been a long three years. One day I was sitting at Next Coffee when I saw some guys come in wearing Melting Pot t‑shirts. I was so excited that they had finally arrived in my favorite Glendale neighborhood.

In the last three weeks, I have been there three times! I’m not kidding! Let me just say, they have some amazing drinks in their bar. While there I have talked to the new owners, staff, and even their happy customers and other business owners in the community.

Did you know that The Melting Pot has fondue restaurants in all but 13 states and Arizona is lucky enough to have four? I will tell you, they might all look similar, but it is really the owners and amazing staff that truly put their fingerprints on each location.

I had the opportunity to sit down with Regional Manager Kelly Cooper and General Manager Gavin Otsuka the day after their opening night. They were happy to report that there were no snafus. I asked why they had chosen the Citadel in Glendale to open their new restaurant.

Cooper said that their customers have been asking for years for their fondue funness to be brought to the Westside. They have received an open-armed response from the community, plus they participate in Wednesday’s Twilight Farmer’s Market from 4:00-8:00 pm where you can taste their yummy chocolate covered strawberries.

Lauren Fisco, the Director of Next Coffee said,”We couldn’t be happier that they have joined us, they are a true asset to this unique vibrant community.”

I love to know quirky things about people ~ Melting Pot’s management is no exception! So I asked some rather odd questions of both Cooper and Otsuka. Sadly, neither have a foodie tattoo, but Cooper is a fan of Worst Cooks in America and Otsuka regularly tunes into Good Eats. Both consider themselves to be home foodies, but don’t necessarily plan their vacations around what restaurants they want to try. Shocking, I know.

Otsuka suggested a couple of custom drinks made by The Melting Pot, the Basil Strawberry Lemonade and the Yin Yang. The Basil Strawberry Lemonade ($9) is made with Smirnoff Vodka and is just perfect for a warm spring day. The Yin Yang ($10) is blended with Godiva White Chocolate, Stoli Vanilla Vodka, ice cream, then topped with chocolate shavings. Oh so good!

Yin Yang martini--I feel more balanced drinking it.

The Melting Pot had a huge Grand Opening where they invited their family, friends, members of the community, and local business owners. I had such a great time and learned so much about this unique restaurant. Manager, Tracy Harris, coordinated this event beautifully. The tables were decorated brilliantly and showcased the amazing experience that awaits you at The Melting Pot. I wanted to take those stunning floral arrangements home with me. But I refrained.

Quite a spread for the Glendale location's Grand Opening

I have fallen in love with a new wine that I tried at their Grand Opening. Have you ever had wine over ice with a twist of lime? Neither had I! Let’s just say, New Age has rocked my vinophile world.

While trying their various wines, I chatted up quite a few of their guests.

Rose Griffin from Glendale said, “We have waited a long time for The Melting Pot to open. We have spent our anniversary for the last 11 years with them.” Peoria native Dave Jones told me, ”So glad to have a new place to head to for Happy Hour. I was excited to see burners at the bar, too. I might never leave!”

What makes the Glendale location one-of-a-kind it that it has romantic dining areas with curtains for those special nights when you want your privacy. There are plenty of regular tables for when you are having a Girl’s Night Out and want to be seen. The really large tables are my favorite, complete with two burners and perfect for my next dinner party!

A benefit of writing food articles is being able to taste and experience a restaurant’s unique character. A typical night at The Melting Pot takes over two hours. I never thought I would be able to eat for two straight hours, but I surprised even myself!

I tried the Big Night Out ~ definitely enough for two people. Let me just say right now, that I cannot live without cheese – I love it so. I happily started out the evening with the Cheddar Cheese Fondue that is made with aged, medium-sharp Cheddar and Emmenthaler Swiss cheeses, lager beer, garlic, and seasonings. If you try this at home, the trick is to lightly flour your cheese before you put it into your fondue pot.

Cheese. Melted. Not much is better.

Next came the very tasty Alpine Ridge Salad. This is a specialty salad that they don’t always have on the menu, but when they do, make sure you dive in. The Alpine Ridge Salad is a bed of mixed greens with oven-roasted tomatoes, Gruyère, Raclette and Fontina cheeses, plus hard-boiled eggs, mixed with honey-roasted almonds, then topped with a hearty shallot vinaigrette. Love that vinaigrette!

When you try the Big Night Out, there are three different versions you may try. The main difference is whether you have a lobster tail added. The Fondue Feast ($82/couple) does not have any lobster, and the Fondue Fusion ($89/couple) is served with one lobster tail.

Flaming meat on a stick. Hollah!

I tried the Lobster Indulgence ($94/couple) which came with two lobster tails, Sauerbraten NY strip, Nueske’s Applewood Smoked Bratwurst, Hefeweizen marinated shrimp, roasted garlic crusted chicken, sun-dried tomato ravioli, and fresh vegetables.

I wanted to sample the Coq au Vin ($7/pot) cooking style that included an abundance of fresh herbs, mushrooms, garlic, mixed in burgundy wine. I chose the Court Bouillon since it is a homemade, seasoned vegetable broth, and the most calorie-conscious choice. Yes, I know – calorie conscious with all that food? Well, I tried.

The Green Goddess dipping sauce is my hands-down favorite and is brought out with the meat dippers. This amazing sauce is made with sour cream, cream cheese, parsley, chives, and fresh onion. My other favorite, which was surprising to me, was the curry sauce. The curry flavor was actually quite mild in this yogurt sauce. Yum!

The lobster was definitely the winner of the night, followed very closely by the bratwurst. Try cooking a mushroom cap in the Court Bouillon then filling it with the Green Goddess sauce ~ you can thank me later.

Various kettles of joy.

What really should have been the first course, the Flaming Turtle arrived to make my night complete.

This treat was flambéed tableside with milk chocolate, caramel, and pecans. I dipped into that heavenly body of chocolate with Oreo covered marshmallows, fresh strawberries, pound cake, and creamy cheesecake. I would like some more please!

Throughout the entire meal, our server Nicole was spot on. That’s one thing about the Glendale location: Their staff is absolutely amazing. Cooper and Otsuka have done a fantastic job motivating a great crew. They have definitely instilled a high-level of customer service back into the dining experience. My gratitude is immense.

Valentine’s Day is upon us and I would be remiss if I didn’t mention how romantic and special an evening shared at The Melting Pot truly is. Whether you are rekindling an old flame or starting a new fire, The Melting Pot is the perfect choice to stir up some romance.

Their Valentine’s Day package includes:

• Four-course Gourmet Dinner
• The infamous Love Quiz
• Souvenir photo for each couple in a custom frame
• Gift Bags and Bonus Return Gift Certificate
• The restaurant is decorated to set an even more intimate mood
• $150 per couple plus tax and 20% gratuity for dinner on Saturday 2/13 and Sunday 2/14
• $130 per couple plus tax and 20% gratuity for dinner on Thursday 2/11 and Friday 2/12

Don’t forget that you can have fresh flowers delivered tableside! I saw a couple order a bottle of red wine and it was transferred into a wine snifter. Love that! Another couple was celebrating their anniversary – the man scored huge points with fresh flowers, a teddy bear holding the card, and a balloon bouquet. Whether you are in the doghouse or celebrating a special occasion, don’t forget to ask about all the little extras that really put a lasting touch on your fabulous night out.

Welcome to the neighborhood Melting Pot! I know where I will be for Happy Hour!

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!

Bright and cheery--the inside and the staff!

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.

Scratch Made Vegetarian Chili

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.

Tasty and fresh chicken salad

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!

Wine at a coffee place? Be still my heart!

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!

So many specials, so little time!

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 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.

Check out what's cookin' at Luci's Healthy Marketplace!

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.

Another cool "kitchy" sign

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!

Wide variety of products for all health nuts!

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.

More bakery goodness

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.

Master barista Giovanni & Owner Luci pose for me!

“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.

Delicious fresh baked muffins

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!

Horray! A latte I can drink!

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.