By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you haven’t been out to Fountain Hills for a while, there is new reason to make the trek. Copperwynd’s signature restaurant Alchemy has been totally revamped. It now features a wine bar and the concept has evolved from “fine dining” to a more casual and neighborhood friendly “inspired American dining” under the co-ownership of Chef Paul O’Connor.

I had not been to Alchemy in many years and was really looking forward to seeing how it had changed – and my how it’s changed. The restaurant is now home to a wine bar, complete with the Seven before Seven for Seven promotion, featuring a choice of seven wines and seven small plates for just $7 before 7:00 p.m. Along with the new wine bar concept comes a lively atmosphere and events nearly every evening.

Luckily, one part of Alchemy remains unchanged: the spectacular view via the floor to ceiling window walls that open to the patio (when it’s not 115 outside!). With such breathtaking scenic offerings, there is little need for over-embellished décor. Alchemy’s shiny dark wood floors and muted Southwest colors allow the view to speak for itself.

Check out that view!

Upon being seated (right by the window!) we were treated to some grilled rosemary bread. Had I known what I was in for, I would have passed on the bread to make more room for what was to come. But what’s done is done and I enjoyed every bite.

The next thing that happened was probably the best part of my whole day (and I was having a pretty good day…) – I ordered the bourbon glazed short rib crostinis. I expected a teeny little thing on a teeny little plate that would leave me longing for more. Boy was I wrong – at least about the first part. The plate was stacked with three giant crostinis (really, a misleading word, if you ask me!) that were piled high with goat cheese and melt-in-your-mouth-tender shredded short rib meat and topped with a sweet red onion jam. Even though the portion was huge, I was a little hesitant to share one with my loyal review partner (aka my hubby). They were that good! But how could I refuse him, carnivorous as he is. If you eat one thing at Alchemy, let it be this. It could really stand alone as its own meal (if you are not a food hound like me). Hubby ordered the fried calamari. Crispy and non-greasy, the ringlets and tentacles came alive with a spritz of lemon and a dip in the accompanying lemon herb aioli.

Get your own crostinis!

Salads were next, and simplicity reigned supreme in this category. I ordered the roasted beat and arugula salad. The earthy beets served as a nice contrast to the spicy arugula and creamy goat cheese crumbles. But what really wowed me was Hubby’s pick: the tomatoes and fresh mozzarella. This version of the classic caprese was beautifully presented with alternating red and yellow tomatoes and a dropper filled with extra balsamic which I used just for the fun of it. The addition of red bell pepper macerated in vinegar gave this traditional dish an expected bite. So yummy. My only request: a few more of those peppers mixed in, please!

A tasty and fun take on caprese!

For the main course, I chose the grilled filet mignon with summer squash gratin and buttermilk mashed potatoes. The filet was tender and cooked exactly to my order (medium plus, if you must know). The mashed potatoes were stick-to-your-ribs-thick and the cheese-topped gratin was actually my favorite part of the dish. I also ordered a side of the seven vegetable cous cous because I couldn’t make up my mind on substitutions. (Yes, I am the queen of annoying ordering). I was too busy eating them to determine exactly which seven vegetables were included, but I can tell you that they were all delicious…

Hubby picked Alchemy’s signature dish, the pork osso bucco with buttermilk mashed potatoes and orange gremolata. Chef O’Connor admitted it’s a bit of a winter dish but insists it’s too popular – even during the hot summer months — to take it off the menu. And we can understand why. The meat fell away from the bone, and a delicious broth that formed a moat around a thick mound of the rich buttermilk mashed potatoes heightened the flavor profile of the pork. Be prepared for a citrusy pucker – the orange gremolata packs a powerful punch which is present in every bite.

One of my favorite parts of dining is that brief lull between the time that I’ve decided I’m so full I cannot possibly eat another bite and the moment that I am presented with the dessert menu! Let me just say that I have been faced with some very tough decisions in my life. But selecting just one dessert at Alchemy ranks among them. Hubby’s choice was a no-brainer. My Georgia boy ordered the peach cobbler. Done and done. For me, it was a toss up. The flourless chocolate torte? Well, to be fair, I really just wanted to drink the accompanying vanilla bean anglaise. The vanilla crème brulee? One of my favorites, but I was in the mood for something a bit more out of the box. I landed on the mixed berry empanadas. And I requested a side of the aforementioned vanilla bean anglaise. Dessert is done right at Alchemy. The warm peach cobbler was topped with a sweet toasted almond crumble and served with vanilla ice cream. Delicious. The empanadas were definitely the right choice. The sweet and crispy pockets dusted with sugar gave way to an ooey gooey fruity center. Vanilla ice cream was the perfect accompaniment, but, to be honest, I was so in love with the vanilla bean anglaise that I used it as a dipping sauce for the empanadas. Don’t judge.

empanadas + vanilla bean anglaise = irresistable!

Despite the fact that we didn’t indulge in the seven for seven before 7:00 p.m., we were in seventh heaven at Alchemy.

http://copperwynd.com/Alchemy/ScottsdaleFineDining.html

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 J.E. Pizarro, Chief Executive Foodie

One of the valley’s most luxurious resorts has a very exclusive and unique culinary adventure waiting for you.

Susie and I have been HUGE fans of the Sanctuary Resort and Spa since it opened years back.  From its unparalleled views to its signature restaurant elements, it’s a place like none other.

Something new that elements has added is a “chef’s table.”  The words “chef’s table” do not do the room or the experience justice.

It is everything you would imagine the experience to be.  Unique, sexy, flavorful, and most important: magnificent.  “Twelve” (name and the number of seats) is the newest dining addition to the elements experience.

Who knew that Executive Chef Beau MacMillan could work miracles?  He has transformed what I thought was a fantastic dining experience into a supreme and unparalleled affair.

Twelve is a complete customized dining experience where Beau himself participates in every aspect of the evening (The man is not only talented, but he’s also hilarious).

Once you enter the room, you notice the dark, flowing drapes that cover the walls, and lighting concepts that immediately highlight the elegantly set table.  A long, wine colored marble table with rough but finished edges patiently awaits the culinary delights that will be served upon it.

The Table Was Set...

I received an exclusive invitation to experience what only a few others have had the privilege to experience.  Nothing could have prepared me for what was about to happen.

Once our group was seated, the south wall, which is covered in long, dark drapes open up which revealed a fish bowl view into the secret world otherwise known as MacMillan’s kitchen.

The glass doors that separate the guests from the kitchen also retract which give the guest complete and total access to the inner workings of the new 3000 square foot kitchen that creates consistent culinary masterpieces.

MacMillan first gave us a tour of the kitchen while we sipped on Vueve Cliquot and noshed on a seafood bar with everything from lobsters to shrimp to delicious oysters.

Most Delicious Cold Bar Anywhere!

After we socialized around the kitchen we were seated at the large table for the rest of our dining experience.

The 8-course menu (which can be expanded to as many courses as you’d like) that MacMillan prepared had what I believe are some of the best things I’ve eaten in recent memory.

The menu of all menus!

Even as I write this a few days later, my vivid memory of the food (the food. the food!)  that will change your life causes my taste buds to relieve the experience.

I’ll talk about a few items, but I’ll leave it up to you to have your own experience at Twelve.

The foie gras & abalone with a pepper caramel, brioche French toast was the best item I’ve ever eaten.  As you can see from the picture, its perfectly stacked foie gras on top of the French toast with the pepper caramel sauce on its sides.  The savory sweet taste prompts an automatic response from your arms to grab the fork to eat every bite and to lick the plate. I didn’t do that because I think the other guests would have been a bit shocked.

The best thing I ever ate. For real.

A light and wonderful item was the tuna tataki with avocado, basil and soy.  The tuna was very fresh and combined with the other ingredients is truly was a summer course to be enjoyed.  Smooth, crunchy, salty and sweet this course had everything I love in a dish.

What can I say about the sweet corn “cappuccino?”  No, its not coffee flavored corn bisque, but a velvety smooth corn “cappuccino” served in a small bowl with a corn and crab fritter on the side.  Amazing… and when you get to the bottom of the “cappuccino” there is a nice little surprise waiting for you at the bottom.  I won’t tell you what it is.  You’ll have to experience this gem yourself.

As you can see from the menu, every course reflects MacMillan’s genius and combined with the fact that he is part of the experience. It’s would be impossible to have a bad time.

Being able to experience Twelve is as unique of an experience at El Bulli in Spain (someone had to literally die to make room for a reservation open for me).

In this case, all that’s required is a call to their reservations area to inquire about availability.  Gather 11 of your closest friends pick and open date and enjoy.  I guarantee it’s a life changing experience!

If you think its time for a “Stay-cation” – Check our their summer rates!  If you participate in their Satuday “Lunch and Learn” sessions you get even better rates + an upgrade (upgrades based on availability).  Click here!

By Susie Timm, Chief Operating Foodie

After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out.

However, I had set this date night up with my husband weeks before and I didn’t want to disappoint.

In all my years in Phoenix, neither Eric nor I had ever been to a Morton’s The Steakhouse. They had invited Jay and I a few months back to a wine tasting event and I proclaimed I would return for a meal very soon.

I had heard tales of live lobsters and gigantic slabs of meat being rolled out to our table as part of the experience.

The GM, Michael Colleluori greeted us when we entered and ushered us into the very classic steakhouse dining room. He pulled the entire table out for us to sit in the rounded booth.

A carnival of meat!

Colleluori introduced us to our server for the evening, Cory. I immediately had a feeling we were in for an incredibly special dining experience.

Many blog readers will note that I am a huge meat eater and meat fan. In fact sometimes I wish I could exist on steak alone.

Morton’s is of course, a classic steakhouse. From the celebrity photos on the wall, to the dark, very masculine interior. I pictured serious, 3-martini, power lunches that happen in the Phoenix business elite community. I am pretty sure I’m right…well, except perhaps about the 3-martini part.

As I typically prefer, we asked Executive Chef Steven Anderson to prepare a variety of selections so that my husband and I could focus on conversation instead of the menu.

Cory did insist upon doing the standard menu presentation, which indeed, did include an introduction to a live lobster and various large hunks of cow. I enjoyed his presentation because I am a fan of any nostalgic food traditions.

Why Hello Mr. Lobster...

I started with a dirty martini that was everything my favorite cocktail should be with just the right amount of olive juice and three plump olives on a skewer.

We first tasted the Baked Prime Ocean platter that comes with bacon wrapped sea scallops, jumbo lump crab cakes, oysters Rockefeller and colossal shrimp Alexander.

From my first bite, I was enthralled. I’ve had many versions of crab cakes, fried shrimp, and Rockefeller. The shrimp was crisp and perfectly executed. The Oysters were finished with a dash of Pernod giving them a unique but satisfying flavor. The crab cakes had juicy and chunky pieces of actual crab with a spicy twist. Chef Gordon Ramsay would be quite proud of how perfect the scallops came out, as he typically annihilates the cooks on “Hells Kitchen” for screwing up that dish.

Baked Seafood Platter

The salad course was a standard steakhouse chopped salad though I did enjoy that it included hearts of palm and the dressing was very light.

Morton's Chopped

I was getting full and nervous because up next was meat and I wanted to have enough room! I contemplated taking a brisk walk around the Esplanade but then my dear husband reminded me it was well over 100 degrees outside.

The meat arrived. Behold. The meat set in front of us was a sight to see.
We stared at the bone-in rib eye and the bone-in filet mignon. It was enough meat for a family of 5.

I felt like I had to take one for the team so I sliced off a piece of the filet and dug in. Cooking this tender cut of beef on the bone imparts even more flavor than normal. It was perfectly cooked and really did a dance on my taste buds.

The Bone-In Filet-Meaty perfection

Nothing however, could have prepared me for that rib eye.
It is rare if ever that I would order a rib eye in a restaurant. Or purchase one to grill at home for that matter.

So to say I am skeptical is an understatement. I bit into my first taste of that steak and my mouth started to water so much I almost choked. It was that intense of a flavor and texture combination.

It was so good it was almost sinful.

Eric said it was one of his top 3 steak experiences of his life and frankly I must agree!

I will savor that steak memory for many years to come.

The Steak That Changed Our Minds about Ribeyes!

I ignored the side dishes (asparagus and lyonnaise potatoes) in favor of the meat, but my husband complimented both.

I was bursting at the seams, but Cory informed us of the newest menu addition that we “had” to try: the sundae made with Morton’s legendary chocolate molten cake, caramel and hot fudge.

A sundae legends are made of!

They brought the thing out with a crane. It was everything a sundae should be. I could have found room to eat the entire thing, but I managed to show some restraint. We tasted the carrot cake as well with its decadent cream cheese frosting and moist cake.

Gimme some!

At this point both the chef and GM came over for a chat. We were drooling and raving about the meat and they both beamed with pride.

I am sure there are many GMs and Chefs in the Valley who love where they work. I am sure there are others who love the company they work for. I am even sure there are others who have a strong passion for everything related to food.

That being said, I hereby declare Anderson and Colleluori to be cut from a different cloth from the average Chef/GM duo. These two are some of the most passionate men I have ever had the privilege of meeting. They take great care in assuring every single person who eats at Morton’s has a consistent and outstanding experience.

It shows in the quality of the service and the food. It shows in the incredible attentiveness of the staff. It shows in the gigantic beaming smiles on everyone’s faces.

I am so incredibly impressed with the leadership team at this restaurant. For service alone I will dine again. Good thing the food is delicious too.

http://www.mortons.com/

Due to popular demand, here are the recipes for the Guacamole and Margaritas we tried at our Gastronomics class on July 10th. Thank you to Chef Mel and the staff at the Four Seasons for an amazing event!

Guacamole

Ingredients

4  Ripe Avocados

1  Roma Tomato, diced

1  Small Red Onion, diced

1  Jalapeno, deseeded and diced

½ cup  Cilantro, chopped

2  Limes, juiced

1 tsp Ground Cumin

1 tsp Fresh Ground Black Pepper

Kosher Salt to Taste

 Method

Take the avocado cut across the center and split in halves.

Take the pit out and take the avocado out of shell using a large spoon.

Place in a mixing bowl and add juice of lime.

Incorporate together using a large spoon to break up the avocado.

Then add the rest of the ingredients and season to taste

Margaritas

Hibiscus Flower

1½ oz Don Julio Blanco

½ oz   Hibiscus Syrup

½ oz   Lime Juice

½ oz   Cointreau Liquor

Garnish with a Lime

Amante Picante

1½ oz Don Julio Blanco

½ oz   Agave Nectar

½  Lime, juiced

2   Cucumber Wheels  

5   Cilantro Leaves

5 drops  Green Chile Tabasco

Top with Margarita Mix

Garnish with a Lime

Paso De Vida

1½ oz Corralejo Reposado

½ oz   Agave Nectar

½ oz   Cointreau Liquor

1 oz    Grapefruit Juice

½ oz   Lime Juice

Pinch of Paprika

Garnish with Grapefruit and Lime

By Erin Forney, Guest Blogger, Foodies Like Us http://www.foodtrampdiaries.com

“Lunch and Learn” is a special luncheon/dinner series taking place on select Saturdays through August at Sanctuary Camelback Mountain Resort and Spa.  Chef Beau MacMillan, who you may have seen this year on the new Food Network series “Worst Cooks in America”, is also the Executive chef at Elements — which is a fine dining restaurant within this resort and he is the gracious host for this event.  Not only do you get a wine pairing with each course, you also get a full recipe booklet of everything made at your Lunch and Learn to take home to try yourself.  Wine is courtesy of Thomas Manda of Southern Wine and Spirits.

The Saturday I attended was on July 10^th , which was their special “A Taste of the Cooking Channel” event.  I was immediately excited because since Cooking Channel debuted a few weeks ago, I have been watching pretty much nonstop every night since.  Beau brought a recipe of his own as well as Lee Hilson, the Executive chef at T Cooks inside the Royal Palms, and Mark Tarbell, Executive chef of Tarbell’s.  All three Executive chefs were contestants on the Food Network’s “Iron Chef”.  The tie-in with the Iron Chef and introduction of the Cooking Channel really blended well and the food was superb.

Also in attendance was Bruce Seidel, the Senior VP of Programming and Production for the Cooking Channel.  He did a nice short explanation of the new channel branching out from Food Network and we also saw a short video of what the Cooking Channel is all about.  I’ve been waiting for this channel to come out, but for foodies in the room who weren’t aware the channel had started on all major cable and satellite networks, the video was a great way to introduce the new kid on the block.

Lee Hilson had the first course which was Pasta Carbonara “Iron Chef Style”, paired with Robert Mondavi Fume Blanc.  This was my favorite dish of the three courses. It was a SERIOUS pasta dish with fresh made noodles that almost reminded me of egg noodles.  The cream sauce was warm, creamy, and perfectly seasoned with delicious thick cut lardons.  There was also an over easy egg yolk on top, which really made this dish almost too decadent, but I ate every bite.

The second course was Beau Mac’s Grilled Dry Aged Prime Rib Eye with Asparagus, Gratin Potatoes, and Bacon Mushroom Hash paired with Robert Mondavi Merlot.  Let’s not forget the amazing black garlic compound butter on top of that juicy steak.  This dish was delicious as well.  The rib eye had the perfect marbling and is dry aged 28 days before cooking.  My favorite part of this course was the black garlic compound butter.  I have black garlic in my kitchen and I’ve never really found the best use for it, but this really works!  One of the most delicious compound butters I’ve ever had, I can’t wait to make this at home.

The third dessert course was Grandma Polly’s Tart Apple Pie from Mark Tarbell, paired with Robert Mondavi Muscato.  Mark painted a great picture of how this pie came about, as it was always his request as a child each year for his birthday.  Telling us about this pie and how his birthday was in the fall had my mouth watering before I even got my plate.  He explained to get a superb flaky crust a touch of cider vinegar is added to his dough. The crust is always my favorite part of a pie, and boy this crust hit the spot! It was buttery, flaky, firm…just the perfect consistency.  The apple filling was very tasty with vanilla bean ice cream on top and a drizzle of caramel. YUM.

Following our amazing three course lunch, Beau, Lee, Mark, and Bruce did a question and answer session from the audience led by Dave Tyda of EaterAz.com.  We learned a lot about the chef’s experiences of being on the famed “Iron Chef” and also learned many things about the Cooking Channel and the exciting programming additions they have planned in the next year.  This was a great event, a great experience and I highly suggest you check it out and make a reservation to attend one in the near future.  Not only do you learn a lot, but you get a little buzzed in the process with all of the delicious wine pairings with each course.  Sanctuary is also running special room rates if you’d like to make this a staycation and get the royal treatment.  Call 480.607.2300 for more information.

By Kira Wills, Guest Blogger, Foodies Like Us saturday-chef.blogspot.com

When I was a child, I had a boundless imagination.  It made being grounded fun, and punishing me next to impossible.  As an adult and a writer, I actively nurture my imagination and my inner child.  I like to laugh make up stories, and generally enjoy myself.  On special days, I play with my food.  One day, I made a Potato and Parmesan Gratin.  
This simplistic recipe takes a bit of time to assemble, so I treated it like a culinary puzzle picking the perfectly shaped piece of potato to create the layers.  I then added the cheese and even tossed in some mushrooms.  The result was a filling, decadent gratin that was as simple as it was flavorful.  And I even snuck mushrooms past my inner child.
 
Potato, Portabella and Parmesan Gratin
Adapted from Oriana Neri’s recipe

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
2 to 2 ½ cups half & half
3 tablespoons unsalted butter, softened
7 oz finely grated parmesan cheese (3 1/2 to 4 cups)                                                                 
1/2 to 1 cup baby portabella mushrooms, cleaned and diced
 
Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a food processor or an adjustable-blade slicer.  Spread slices out on a large kitchen towel. Sprinkle with sea salt.  

Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup of dairy. Layer potatoes in baking dish, season lightly with black pepper.  

Spread 1/3 cup half & half and about 1/4 of cheese between layers. Drizzle remaining cream over potatoes and dot with remaining butter.  Season with black pepper and sprinkle a bit of extra cheese and any mushrooms you have left.

Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Chef’s Note: I did use an imported Italian cheese from the cheese counter, but not Parmigiano-Reggiano, and the gratin was fantastic.  Just don’t use grocery store cheese, and you’ll be fine.

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 Susie Timm, Chief Operating Foodie

Ahhhh, Barbeque. I love everything about it. From the crunchy bark of a perfectly smoked pork shoulder, to the chewy and tender texture of beef brisket.

So many choices, so few hours in the day...

I love a rich and spicy BBQ sauce. I love brown sugar based rubs. I love it so much that I am part of a professional BBQ team called Loot and Booty BBQ. We have competed and won in several Arizona and Kansas City competitions.

For as much as I love BBQ however, I am very, very picky about it. I think after spending a whole lot of time sleeping in parking lots and figuring out how to master competition Q, my perception of good BBQ has changed. I do not subscribe to the school of thought that says, “There’s no such thing as bad BBQ.”

That being said, I rarely, if ever, eat BBQ in restaurants. I did have a chance to try out Joe’s Real BBQ in Gilbert a month or so ago and thoroughly enjoyed it.

Many, many people have told me that I needed to venture northward to Bryan’s Black Mountain BBQ and give it my “Foodies Like Us” stamp of approval.

I drove up to Cave Creek with my expectations low. Though friends, who have excellent culinary prowess, have wholeheartedly endorsed Bryan’s, I was still dubious about the entire thing.

BBQ is sacred to me and I take it very seriously.

I arrived and did the sniff test. What’s that? Well, I strongly believe that one should be able to smell a BBQ joint prior to entering it.

I took a deep breath.

Ahhh…Ok, test #1. Passed with flying colors.

There's a reason for all these articles. Trust me.

I entered and admired the western décor, cool neon sign and of course, was hit with a wave of smoky, meaty blissfully scented air.

Chef/Owner Bryan Dooley came over to the small table we were seated at, introduced himself and recommended we move to the long picnic table in the corner. We had decided to let him bring out various plates and specialties for us to taste instead of ordering straight off the menu. He said he would keep bringing us food until we said “uncle.” Evidently he thought we needed a LOT of table space. I would soon see how accurate that prediction was.

As soon as we were seated, I grabbed my iPhone and checked into Bryan’s on Foursquare. Immediately I received a barrage of responses on Twitter. My friend Kirti, a reluctant vegetarian, asked me to say hello to Bryan for her and to try the tomato sandwich.

In my head I thought, “um, really Kirti, reluctant or not, you are a vegetarian and I really don’t take BBQ joint advice from people who don’t eat…MEAT!!”

The first baskets Bryan brought out were of pulled chicken and pork and ribs and brisket.

I dove into the chicken like a woman who had not just returned from 6 days of eating adventures in NYC…

In competition BBQ, chicken is often the hardest meat to keep moist and juicy. After my first mouthful, I exclaimed to Jay, “Oh my goodness this chicken is amazing! So tender, so juicy!!” I could have eaten that entire pile of chicken myself, but had to tear away.

The best pulled chicken we've ever tasted with pulled pork and sides

The pulled pork had a lovely pink smoke ring just below the bark on the end of some of the pieces. Both the chicken and pork had a small amount of sauce on them—barely enough to cover 10% of the meat. However, I LOVE BBQ that way. I am not a big sauce person on smoked meat. I like it to enhance, but not cover. Bryan does have heated sauce vats available for anyone to drown their meat with but I warn against it. Taste the true smoke flavor that the pecan wood imparts on the meat.

That speech over, I will say, the BBQ sauce is delicious and I am now a proud owner of a sample bottle!

Next I tasted the brisket with a judge’s eye/mouth. Our BBQ team has done extremely well in competition brisket so I am fairly judgmental of it. I pulled it apart and it had a little give, it was tender and just chewy enough. It also had a nice bark and smoke ring.

The ribs were tender, but not falling off the bone. That’s a good sign because falling off the bone indicates they are overdone. I liked the ribs and they were just fatty enough to impart extra flavor without being greasy.

Ribs, Brisket and Six-Pack beans

The sides we sampled were a baked potato salad and coleslaw with olives in it as well as Bryan’s famous “Six Pack BBQ Beans.” We liked the creamy, dill flavor of the baked potato salad and the olives gave a salty taste to ordinary coleslaw. Neither Jay nor I were a big fan of the baked beans. Of course neither of us drink beer, so the overpowering beer flavor was a bit much for us.

Speaking of beer, Bryan has over 30 different craft beers by the bottle. I am sure my husband will be excited to hear that when we return.

Next we tried the romaine rib salad with a tangy lemon dressing. It was a crunchy and cooling treat between our meat courses. I liked that he sprinkled it with his BBQ rub.

Romaine Rib Salad

At this point we were getting fairly full, but still game for more food.

Bryan brought over the 2 vegetarian dishes on the menu. A seasonal tomato sandwich made of red and yellow tomatoes sprinkled with smoked salt and topped with a molasses Dijon mayo. He also brought us a pulled squash sandwich.

We first tried the tomato sandwich. We bit in. We chewed thoughtfully. After about 20 seconds of silence, both Jay and I practically jumped up in the air and said, “Oh my goodness that sandwich is the bomb!”

The sandwich that challenged my carnivore status.

It was everything a sandwich should be—the smoked salt made the difference and frankly, I would seek out Bryan’s just for that damn sandwich. Just don’t tell my BBQ pals that…

The pulled squash sandwich is a reasonable facsimile of a pulled pork sandwich. It was served piping hot on a crunchy, buttered roll. It was extremely buttery tasting. Bryan said many people get it with a fried egg on top. I understand why Phoenix Magazine voted it one of the top sandwiches of 2009!

Pulled pork you say? HAH! It's pulled squash people. And it's damn good.

Next, we tried the Firebird Chicken, glazed with habanero and honey. Bryan called it the “Half chicken from hell” and I can see why. It had a serious kick! Good thing I cooled it down with a piece of fresh watermelon drizzled with honey and topped with fresh, diced jalapenos.

Half Chicken From Hell

We were pretty much stuffed by now, but were interested in tasting a few other items. He brought out “The Big Pig” which is a basket of fries smothered in baked beans, pulled pork, and jalapenos. I felt like I could take on that moniker after a few bites of its smoky deliciousness.

The BIG PIG!!!!

Finally, we told chef we were beyond full. Of course he brought out his signature ice cream sandwiches cut into small pieces. And of course, I had to try one. Ok, 3 but still… there’s ALWAYS room for ice cream.

Ooooooo Ice cream sandwiches even???

I have tasted a lot of BBQ. I truly, have never tasted BBQ in a restaurant as good as Bryan’s. If he were to enter the competitive circuit, he would be a stand out success for certain.

Hell, Bryan’s is endorsed by vegetarians and carnivores alike. I think that says it all!!!

The carnage. Whew that was a lot of food!!

Not only is Bryan’s Black Mountain BBQ worth the drive, it’s inexpensive and truly a gem in Cave Creek. The menu I am writing this review from smells so much like BBQ that I might return in the next 7 days, as I am tempted with the lingering scent of heavenly meat.

 http://www.bryansbarbecue.com/

By Lizbeth Conguisti, the Sassy Sommelier

On most days in the greater Phoenix/Scottsdale area one can find anywhere from 25 – 50 wine tasting events available for your enjoyment.  Often times the events will offer a tasting of many different red and white wine varieties from all over the world. 

What do you do with sooooo many wines to taste?

The type of mood you’re in will determine how to go about tasting the many wine selections offered. 

Out to enjoy the evening and taste some wine?  Grab your glass and get started in any direction that makes you happy.  You can spend the time tasting your old favorites, “the usual suspects” you enjoy — Chardonnay, Cabernet Sauvignon or Merlot.  There are only four things you need to know about wine; red, white, what you like and what you don’t like.

If you’re tasting for a learning experience, taking a systematic approach is helpful. 

Starting with Champagne or sparkling wine is a great way to open your palette and prepare your taste buds for the many other wines to come. 

Continue by following the rules of serving wine.  Taste whites before reds and begin with light bodied before full bodied wines.  

Visit the regions or appellations of the world you are most interested in experiencing.  Take the time to taste the wines of the same variety from each different region/appellation before moving on to the next grape variety that interests you.  For example, if tasting Chenin Blanc, taste all the Chenin Blanc’s offered from different producers and regions/applications before moving on to Sauvignon Blanc.  

It is very difficult to go back and forth between tasting white and then red wines.  If you do this, you may only truly enjoy the first two wines you taste. 

When approaching the tasting table, ask the winemaker or representative to educate you on their wine.  You’ll find everyone loves to talk about the wines they make or represent. It’s a great way to get them talking.

Take notes on color, aroma, mouth feel, taste and finish.  Note the grape variety/blend, vintage, appellation, winery/producer, vineyard/estate and your first impression.  If you find a wine you particularly like, take a picture of the label.  It will make it easier for you to remember the wine after all the tasting you are doing.  Pick up a copy of Sip, Swirl, Savor; A Wine Tasting Guide and Journal available at Amazon.com and follow the “My Notes” page to keep track of the wines you taste. 

At first you may feel you are not taking advantage of all the wines offered.  You may only taste whites at one tasting and reds at the next tasting event.  We suggest you give this system a try; you’ll find you will enjoy more wines at each and every tasting you attend as you learn more about the wines and regions you have tasted. 

Whatever approach you take, drink responsibly, enjoy the wines and leave with a list you’ll want to drink at home.