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.

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!

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).

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).

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.

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.

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.

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.

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

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

“Perfection” and “perfectionist” are much over-used terms these days. By proudly branding oneself a perfectionist and works or products nothing short thereof, many assert their goal has already been achieved. Reality is, more effort goes into creating their image than actually reaching the objective. Sad but true, a large number of chefs fall prey to this branding-above-achievement mindset.

Though far and few between, there are chefs willing to dedicate themselves to achieving a level of excellence attained only through devoting heroic amounts of resources, time and commitment towards perfecting their craft. Those chefs deserve to be celebrated. Croissant aficionados rejoice – Eugenia Theodosopoulos, chef and owner of Essence Bakery Café in Tempe, is one of them.

To comprehend Eugenia’s goal, that of offering flawless croissants like those from a great Parisian patisserie, you’ll need to understand her passion. Eugenia lived in France for five years and during that period, attended the École Lenôtre. This is not a culinary school dedicated to teaching cooks to become chefs; Lenôtre is for accomplished chefs who choose to perfect their expertise in specific fields, like bread making, pastries, sauces and more. The short two-week course on laminated breads Eugenia originally attended stretched into a six-month program, after she astutely offered to stay on and translate for English-speaking patrons (courses are taught in French only).

During that period, she made a life-long friend of chef par excellence Jean Louis Clement, MOF (Meilleur Ouvrier de France en Boulangerie/Veinnoiserie). The title of MOF is huge in the profession and recognized worldwide; Clement focused three years towards winning France’s ultimately prestigious baking competition. For perspective, there are thousands of French bakers, but only 32 have ever achieved that award, an honor so esteemed, the President of France himself bestows the medals. Having since retired from teaching at École Lenôtre, Clement now consults for the worlds most prominent chefs; if you’re chef for the King of Morocco and want to take your pastry or bread baking techniques to the next level – you call on Clement.

In fact, it was a trip to Morocco for just that, which Clement postponed to help his friend Eugenia recreate the level of croissant found only in the finest of Paris’ patisseries, right here in Arizona. He stayed a week, and began their baking epic by running fingers through the flour. Clement is so skilled, he could discern it’s various properties, like protein, moisture and starch levels, from touch alone; important because French flour is vastly different than American, making a monumental difference in exactly replicating the flavor and texture of Paris’ best. Ultimately, he created a custom blend for Eugenia that mimics France’s farine exactly. They also imported French butter (at almost $6 per pound) that offers 84% butterfat content, where European Plugra only hits about 82%, and American butter 80%; critical since laminated doughs heavily depend on the proportions of low moisture and high fat.

So how does one of the world’s most talented pastry chefs teach? If you’re thinking Gordon Ramsey scream fests, or curt look-down-your-nose directives, think again. Humble and kind, the charming Clement was more apt to jump behind the line during Essence’s busy lunch rush or hand out samples of their latest creations to thrilled patrons (no restaurateur worth their fleur de sel would disappoint regulars by shutting down, even for training of this magnitude). Behind the scenes, Clement continually coached Eugenia and her staff, directing them to “touch, touch, touch” for every step, opening them up to the tactile awareness of consistency, optimal temperature in both dough and butter, pressure needed to roll after each meticulous folding, and all important – when to refrigerate. Eugenia warmly noted that though training was focused, intense and exciting, Clement still found time to innocently flirt with all the women; a true Frenchman through and through.

Anyone who has made croissant dough knows, there’s a reason why finding a superlative Parisian version is so illusive – it’s one of the most difficult to master, even when you have the perfect ingredients. That’s why even seasoned bakers depend on the readily available, pre-made refrigerated stuff. It’s also time consuming; Eugenia begins on Thursday preparing for croissants she will bake on Saturday.

Knowledge fosters appreciation – making my first bite of her almond croissant even more remarkable. It was flawless. The outermost layers were crunchy, their almond profile kindled by Eugenia’s house-made almond syrup and augmented by slivers of toasted almonds, adding their own aromatic and textural personality. A multitude of tender inner stratums masterfully concealed a velvet-like almond cream. Overall, the unmistakable essence of delectable butter anointed the entire experience. I’m not referring to the bland, greasy stuff we’re used to but a mesmerizing butter-perfume that will waft through any respectable foodie’s dreams for months.

Eugenia is offering four unparalleled croissants. Besides the almond (my fav), her raisin runs a close second; raisins are soaked in water and rum, then accented by yet another heavenly pastry cream, the surrounding fragile layers being varnished with an apricot rum glaze (loved it and I’m not even a raisin fan). The chocolate croissant is a deceptively light double roll, each half secreting a small bar of French Cacao Berry chocolate. Eugenia’s classic crescent-shaped croissant rounds out the offering, and I can attest, it is anything but “plain.”

Though renowned for mind-blowing macarons, Eugenia and her bakery may soon be touted nationally for these unparalleled made-in-Arizona croissants. Which makes it even more imperative to reach the bakery early in the morning before you’re favorite is bought out (I’ve missed the mark twice already but found solace in a hazelnut macaron). If you’ve been to Paris and have craved a great croissant ever since – you’ll find it at Essence. If you’ve never been to Paris but want to experience what they’re truly supposed to taste like – you can, and you’ll be spending far less, which means more dollars to spend on croissants! Viva Fraçais perfection!

Essence Bakery Café

825 West University Drive

Tempe, AZ 85281

Phone  602 374 3739

http://www.essencebakery.com

By Lizbeth Conguisti, The Sassy Sommelier

Foodies enjoy trying new foods and visiting new restaurants always looking for the next exceptional dining experience.  Well, vinophiles like me, too enjoy tasting new wines from different producers (wine makers), new appellations (regions), different grape varieties, always looking for the $10 bottle of wine that tastes like we spent $100.

This month I encourage you to try something new and “make a wish” each time you try a new or different wine than you usually drink. You may find that elusive  bottle of wine.  Here are a few suggestions.

People have been making wine in areas we know as Spain and Portugal since 5000BC.  Many of the wine makers followed ancient wine making processes which created unfriendly wines.  With the introduction of technology, and by abandoning old techniques, we are now seeing some very nice wines from this region heaped in tradition.

Currently, I am really enjoying wine made from the Albariño (al-ba-ree-nyo) grape in the area of Rías Baixas, the northern part of Spain and Portugal.  I say currently because I usually find a new favorite wine every season.  The grape is noted for its distinctive aroma, very similar to that of Viognier, Gewurztraminer suggesting apricot and peach.  The wine produced is unusually light and generally high in acidity with alcohol levels of 11.5-12.5%.  If you like lemons, you’ll love the wines from this area.

You will enjoy Albariño during the warm summer months with a salad or cold fish dish. We suggest Nessa Albariño 2008 by Adegas Gran Vinum or Do Ferreiro Albariño 2008 Rias Baixas.

This past month we had the good fortune of visiting Tres Sabores Winery in Napa Valley. Julie Johnson runs the show and graciously showed us around this quaint “family-owned ranch located on the western Rutherford Bench land of California’s Napa Valley, where we grow organically certified Zinfandel, Cabernet, Petite Syrah and Petit Verdot grapes, olives, Meyer lemons and exotic pomegranate cultivars.”

If you’ve never tried Zinfandel before you are going to want to try Tres Sabores 2006 Rutherford Bench Zinfandel with strong hints of blackberries and black pepper. It has great mouth feel and is waiting for that steak off the BBQ. If this seems like a little too much for you, try the 2006 Tres Sabores Por Qué

No Zinfandel Blend “best of the rest of the cellar”.  You’ll love the way it smells of berries, the texture in your mouth and the sense of earth from the Petite Syrah. ¿POR QUÉ NO?!!  WHY NOT try it?  http://www.tressabores.com

As the weather heats up here in Arizona, we are going to have to pay more attention to transporting and storing our wine.  In the meantime, let’s look at the bigger picture….wine barrels.  Put on your thinking caps, pour a glass of wine and answer this month’s quiz questions.

1. The average oak barrel hold?
2. What is a barrique?
3. What is a Puncheon?
4. How many bottles of wine can be made from 1 ton of grapes

Choose from these options:

A.  a large cask of varying capacity, but usually 80 gallons
B.  About 744-756 bottles (assuming 750 ml bottles)
C.  225 liter barrel –Bordeaux style
D. 60 gallons or three hundred 750 ml bottles

Answers:

1-D, 2-C, 3-A, 4-B

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.

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.”

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.

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.

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.

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.

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 Kenta Usuzawa, Guest Blogger, Foodies Like Us

Today, on the southwest corner of Lincoln and Scottsdale stands the all too familiar sight of chain link fences and construction in progress, a harbinger of today’s economy where so many brazen ideas have been halted by dried up funding.

Here however, unlike many of the abandoned projects in the city, Lincoln Village Plaza plugs along with an ambitious 6 million dollar face lift that began earlier last year. As renovations continue and the parking lot once again becomes accessible we are reminded that hidden away here are some terrific stand out restaurants that continue to fight the good fight. Among them, the local legend Rancho Pinot, Fogo de Chao, a lavish Brazilian Steak House and as of six months ago, their newest neighbor humbly tucked away amidst rubble and steel, Tottie’s Asian Fusion 2.

To remind us of what her new little oasis has to offer, last week, Tottie did what any self respecting culinary maven would do, she threw a party, and true to her reputation, a party she delivered.

Introductions were made all around as guests meandered in, absorbing the striking décor; abundant with rich textures, colors and Orient inspired artwork.  Among the featured guests, was Tottie’s personal friend and respected local artist Gary Hostallero showcasing his portfolio of Orient inspired paintings.

Though Gary need not be present to see the shared mutual respect that these two artists have for each others’ passions (his work graces the walls of both this restaurant and the original Tottie’s Asian Fusion), he was there on this night to MC the party as well as generously sign his work for guests.

Magnums of wine seemed ever-flowing, and as all indulged in their personal libations of choice, a center set buffet table beckoned the guests to indulge.

All the while, everyone desperately waited for someone else to break the polite reserve, and be the first one to make a move towards the army of delectable nibbles waiting patiently.

Candy Lesher, former food writer, and also a close personal friend of Tottie’s gave everyone the thumbs up, immediately ceasing all hesitation and decorum as lines formed at all corners of the buffet.

First course brought us plate after plate of mini lettuce cups, half filled with Thai Chicken Salad with a little Tamarind soy, and the other with Yum Gai, a spicy minced meat salad with fresh mint and Thai herbs, both of which you can find variations of on the regular menu.

Thai Buffalo wings: sweet and sour, pleasantly plump…and not greasy at all, and a medley of Tempura battered seafood, including the classic shrimp and calamari joined by a little mahi-mahi. The parade of well deserved ooh’s and ah’s began.

More hors d’ oeuvre’s would follow in the interim along with the entertainment. Tottie’s Beef Stew (currently not on the menu) has a familiar profile to what mother used to make at home. Lip smacking-ly delicious and not overly spiced, swimming in that delectable sauce, sweet potato, carrots and of course more of that wonderful pulled short rib she used for the Yum Gai.

For many patrons, the famous Tottie Rolls ($7.50) were the highlight; the Thai style pork filled crispy egg rolls, served with mint and cilantro and lettuce to wrap them in.

Fans of Thai cuisine will find these all at once familiar yet distinctively unique, and a playfully hands on experience.  All of the dishes served, I would later be told, were either candidates for a new Spanish style Tapas menu slated for arrival in the next couple weeks, or the upcoming $5 happy hour menu.

So many great things to be excited for.

What sort of entertainment would we have to celebrate these Spanish inspired Asian Tapas?  Well, Tottie made the answer perfectly obvious for us, Yumi La Rosa, Tokyo born Flamenco Performer & friend brought the sheer energy and power of Flamenco to the floor, riveting to watch, whether you’re a fan of dancing with the stars or not.

Behind them, one of the world’s most accomplished Flamenco guitarists, Miguel Rodriguez provided the backdrop, tying it all together for a rousing and memorable performance. Afterwards all performers would change out of costume to enjoy in the festivities as well. It seems that everyone is family at Tottie’s Asian Fusion 2.

On an inevitable subsequent visit, we found that the pleasantly affordable prices we thought were reserved for lunch, were actually the dinner prices!

Despite the perfectly balanced ambiance, and heightened quality of culinary refinement, in the end you won’t be paying anymore than your favorite Chinese take-out place.

There is in effect, no contest. The menu comes fully loaded with Vietnamese and Thai favorites, all having benefited from the creative touch of a visionary, and all the Chinamerican standards your Sunday hangover could ask for. (ie Mongolian Beef, Kung Pao Chicken, etc.) The Potstickers ($7.50) were a side step away from the norm, semi flattened crescents, perfectly crispy, and satisfying and a great way to start.

For our dinner course, what began as mild disappointment when I found that the Salmon with Basil-Ginger Sauce ($12.95) came with a dark sauce instead of a lighter one that I expected (oh, fear thy dark brown goop that so many others pass off as sauce.) quickly turned into elated surprise, when I found that this was no dark brown goop, but a happy medium of silky flavor, with balanced interplay of both Thai Basil, and spikes of sassy ginger. The sauce was masterful, and more importantly, despite its appearance, subtle enough to recede when what I wanted to taste was the perfectly flaky grilled salmon on my fork.

I’m going to say it again: Masterful.

The Panang ($9.95), a spicy Thai curry with your choice of meat, also did not disappoint. We ordered a spice level of 6 out of 7, which was perfect for us after a pitcher of water and a few extra bowls of rice.

I imagine a 4 or 5 would suffice for most everyone else.

The ocean of curry as it was, was so generous in portion that we imagine, we’ll be enjoying it again, if not on several nights to follow, and was even boxed with an extra portion of rice for us to take home. In a time where every penny counts, the value this restaurant offers couldn’t possibly be overstated.

Ah, desserts.

At a period of the evening when so many Asian Restaurants disappoint, Tottie’s Asian Fusion 2 gleams with sparkling surprise. If you’re expecting to settle into some mundane green tea icecream or frozen distributor bought mochi, be prepared to be disappointed.

Here at Totties, everything is home made by Tottie herself. Starting with nearly a dozen homemade icecream’s, the superb balance of which I’ve only found one rival in the valley.

Favorites include Avocado, Peanut Butter, Lychee, and Coconut. Tottie proudly tells us that all of the icecream is made from coconut milk, completely dairy free, and even Vegan, if that’s important to you. Nut-Crusted Honey-Fried Bananas, Homemade Japanese Kabocha Pumpkin Custard and of course the classic Thai dessert, Mango Sticky Rice.

In short, these desserts not only blow away every other Asian Restaurant’s all too often meager offerings, it rivals the best of any desserts we’ve had in the valley, period. The power of homemade is never a thing to underestimate.

It’s largely accepted that sequels rarely live up to the prestige of the original.

Chef Tottie Kaya, has proven otherwise, and evolved once again. Tottie Kaya began her carreer in the valley in 2003 with the opening of her first restaurant Shanghai Palace. Quickly showing the valley that it was something more than your run of the mill take-out place,  In 2006 She would be featured on the cover of Food & Life Magazine as one of the valleys best new Chefs, quickly garnering the attention and support of local celebrity chefs and foodies alike.

Diving deeper into her skill set of Laotian, Thai and Vietnamese culinary roots, and the addition of an authentic Japanese Sushi Bar, it was then that Shanghai Palace became the first Tottie’s Asian Fusion, forever securing the sassy Lady from Laos in the valley’s public eye.

Like many, I knew Tottie’s name before ever having met her or even dining in her establishment.  Now with the 2^nd Fusion open for the last 6 months, when asked what’s next, she answers that she will be here at the restaurant, making quite certain that she makes a friend out of every guest that walks in, since that, more than anything, is what’s important to her.

Just who is Tottie? She’s the one sitting at your table after a wonderful meal, sharing life stories with you. She tells us that she learned everything she knows from her mother, a prestigious caterer in Laos, who used to cook for the King, and she offers these recipes with her own added touch to us. Food meant for royalty at these prices? We couldn’t be any more grateful.

Located in the Lincoln Village Shops. 6204 N. Scottsdale Rd., Ste. 106 Scottsdale, AZ 85253. Tottie’s Asian Fusion is open Tuesday –Sunday 11am – 10pm. Closed Mondays. P (480) 998-8220 F (480) 998-8797 www.tottiesasianfusion.com

By J.E. Pizarro, Chief Executive Foodie

Sometimes, finding an incredible restaurant takes a bit of research, Internet surfing, and perhaps word of mouth.  But at other times, I happen across a restaurant that is the culinary equivalent of finding a tomb of some great king in Egypt.

This weekend, on my Valentine’s trip to Madison, WI, I made reservations at a restaurant called Harvest.

Upon hearing the name, I thought “Great, I’m going to be eating corn and some green vegetable with no flavor on a picnic table somewhere.”

Boy was I ever wrong!  Harvest was very similar to Arizona based restaurant noca except in two major areas: 1. Its in Madison and 2. They have flawless service.

Harvest is a restaurant located on the Square by the Capital building in downtown Madison.  Organic Style Magazine named Harvest one of the 20 best restaurants in America. It was also named one of the top Farm to Table restaurants by Gourmet Magazine.

Its owned by a woman named Tami Lax who’s every bit as gracious as she is down to earth.  Her restaurants (she owns the one next door also) are some of the best spots for dinner in Madison.

She has imparted her management style to everyone from hostesses to servers to busboys.  Everyone understands the meaning of service and how to execute it while wearing a smile.

The restaurant is cozy and petite and it seats 120 diners at once. The quaint bar seats only 5.  The small and intimate environment allows the quality of the service and the food to really stand out.

Everything from the crown moldings with the ambient lighting behind it to their wine list had been carefully planned out and beautifully executed.

I was even more in love with the place after we were seated at the bar and I witnessed Lax polishing glasses, pouring drinks and checking on tables with a calm and yet friendly demeanor.

After we were seated, our server ensured that we were up to speed on that evening’s specials and brought out a bottle of my favorite Albariño that I spotted on the menu a bit earlier.

As Susie would put it, “Awwww, yeah” I knew we would be in for an unforgettable experience.

If her husband Eric hadn’t proposed to her at Elements at Sanctuary in Paradise Valley, AZ, he would have done it here.  Seriously, it puts me in that kind of mood.  Everything felt just right.

The menu is divided into first courses, entrees and desserts.  Very easy to read and most importantly understand.

Too many menus are riddled with huge descriptions of items, which in my mind keeps diners from really understanding what they are about to order.

I started out with a Crispy Pork Belly surrounded by velvety lentils. Our avid blog readers know by now that if I see Pork Belly on any menu, it’s ordered, automatically.

No if, ands or buts.

The lentils concerned me a bit, but once I tasted the savory goodness of the pork belly, they added a nice sweetness to each and every bite.

I don’t think it’s on the menu as a staple item, only making an appearance on special occasions. It certainly can be requested. Tell them Foodies Like Us sent you!  It was life changing.

Chris ordered the Grilled Marinated Squid.  It was equally as delicious as the Pork Belly.

The spicy olive vinaigrette gave the tender squid a seviche-like quality that reminded me of the squid I had as a child. I used to eat it seaside at my favorite beach in Puerto Rico.

He “hoovered” (term I use when he devours everything on a plate, before I get to my third bite) his first course, so I knew it was good.

For the entrees I ordered the Butter Poached lobster.  I’ll describe it as delicate and full of flavor.  The only thing that I think would come close was the lobster claw salad they used to serve at Michael’s at the Citadel in Scottsdale, AZ.

Being a big meat eater, Chris described his Porcini Salt Rubbed Tenderloin cut to be very lean and tender.  (Almost to the point of no knife needed).

Next time I go back, (and I will); I’m ordering the tenderloin.

For dessert, we opted for the chocolate cake.  It was the size of a cupcake served with caramel sauce and almonds.

I wish we could have included it in “Foodies on a Mission” webisode!  This would have been one of the front-runners in that competition.

Harvest should be on a Foodies “Must Visit” list without a doubt.  As I mentioned before,  Lax also owns the restaurant next door, which from what I understand is also a crowd pleaser.  Check out their website here!

If you’d like to see what other culinary adventures we are having, click here to see!

By J.E. Pizarro, Chief Executive Foodie

Something that I’ve always loved about Carefree is the sense of community that this town has.  Considering its adjacent to the larger town of Scottsdale, coming to Carefree has a small town feel.  Almost to the point where you can forget you are next to a metropolitan city.

In my prior life, I used to manage a banking center there for a large financial institution.  I had forgotten the sense of community that exists and I wonder why I don’t go up there more often.

Carefree Station has the unique ability to offer something for everyone.  It is almost like being able to simultaneously order from four different restaurants at once.

It has a nice outdoor patio with additional seating and a nice fireplace for outdoor diners.  I was welcomed through a warm and inviting entryway with views of the entire restaurant.

I had an opportunity to speak with one of the owners, Robert Gabrick, who gave me a great background on the restaurant.  They really have listened to the community and have adjusted the cuisine to match the tastes of its patrons.  Coming up with something called “Carefree Cuisine.”  The restaurant opened its doors in 2004 and has quickly become one of Carefree’s hottest spots.

While I sipped on a Sauvignon Blanc from South America, Kristi (our Vino Foodie) was treated to a Red Velvet Martini (recipe was in last weeks newsletter).  Velvety Chocolate goodness with a white chocolate straw to sip it through.  I would consider this drink a nice after meal drink, as the strong chocolate flavor might overwhelm the palette.

After our visit to the bar, the hostess seated us, in one of the cozier (feeling, not size) tables in the restaurant to begin our culinary adventure.  We were pleasantly surprised to see that the restaurant offers 4 different types of cuisine.  American, Asian, Mexican and South American.

Kristi and I took our time pouring over all of the selections on the menu to ensure we ordered a good representation of the culinary talent of the chef.

I started out with an item called “Cowboy Sushi”.  This dish was its not anything like I had pictured.  It’s served with 4 slices of raw or lightly seared beef on top of crispy potato croquettes 4 different ways.  Bacon and Onion, southwest, veggie and blue cheese.  After having tasted all 4 options, I decide that the bacon and onion was my favorite.  The crispy potato croquette offered a “comfort food” component that I really enjoyed especially because the weather outside was a bit chilly.

Kristi indulged in a cheesy fondue made from Asadero, Gruyere and Habañero Jack cheeses blended with white wine and herbs.  “Out of this world” was her ringing endorsement.  It comes with two compliments of cilantro pesto or roasted tomato pesto to accompany the bread slices.  I definitely enjoyed the cilantro pesto over the roasted tomato.

After those two unique appetizers, we continued our culinary adventure with a Steak Blue Diablo and Lobster Pasta Provencal.

The Steak Blue Diablo was a flat iron steak that was smothered with chilies, bacon, tomatoes, scallions and blue cheese with a touch of tequila butter.  The flavors combined in a satisfying way.

Kristi’s lobster Provencal had huge pieces of lobster sautéed in extra virgin olive oil with artichoke hearts, roasted tomatoes, garlic and fresh basil over linguine pasta.  The basil was a bit overpowering, but the succulent pieces of lobster was delicious.

Be prepared to eat a lot at Carefree Station as the hearty amount of lobster and pasta were enough for two adults.  It was a dish to share!

A road trip up to Carefree, should include a stop at the Carefree Station.  Especially when weather permits and the upstairs patio is open full time.  Any foodie would enjoy a relaxing sunset and a taste of the unique cuisine Carefree Station offers.

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Chef-owned-and-operated restaurants are certainly not an anomaly in the Valley – the Phoenix metro area has become well known for its independent restaurants. However, in this economy many of those restaurants have sadly had to close up shop. But there is one restaurant that has stood the test of time and has weathered the economic storm – Razz’s Restaurant.

At the helm of this 15-year-old dining establishment located in an unassuming strip center on Scottsdale Road just south of Shea Boulevard is Erasmo “Razz” Kamnitzer. A man who radiates personality and passion, Razz has continued to find success through smart business practices and loyal customers – many of whom have been coming to the restaurant since it opened and still order the same dish every time.

Razz admitted that it is surprising and sad to see some of his colleagues’ restaurants close their doors. And he’s had to make adjustments to accommodate the current economy, as well. While Razz said he’d love to support every local grower and purveyor (and he does continue to support some locals such as Duncan Farms, which supplies his produce), he actually looks much farther outside our state for some of his ingredients – such as purchasing beef from New Zealand and garlic all the way from China!

Make no mistake – Razz refuses to compromise quality to save a dollar, and his menu reflects that. Each dish is infused with quality ingredients and exotic flavors – not to mention a dash of passion and a sprinkle of personality.

Dining at Razz’s “chef’s table” is an intimate experience. My husband and I pulled up chairs at the bar that overlooks the kitchen, a spot that allowed us a wonderful view of the chefs at work as well as the opportunity to chat with Razz as he personally prepared our meals the night we dined. Watching Razz and his kitchen staff is much like watching a ballet. Each member is well versed in his or her role and they all work seamlessly together – it’s mesmerizing. But even more spellbinding than watching the food being prepared is actually tasting it.

For a refreshing start to our dining experience, we were treated to some fresh-blended fruit juices – delightful concoctions of a mango-papaya blend and a pineapple-grapefruit mixture.

Our first course was a Dungeness crab, lobster and mixed vegetable cake on a bed of sautéed greens with caramelized pear curry sauce all topped with onion marmalade. I’ll admit that I am not the biggest seafood fan, but this crispy little cake made me rethink all I’ve ever believed seafood to be. Fresh and light, it was heaven – but this was just the beginning.

Our next taste was a red miso-marinated halibut on a bed of black beans and vegetables with ginger sauce and caramelized ginger. The ginger elevated this dish to a whole new level – flavors exploded in our mouths and we devoured every last bite.

In between nibbles, we chatted and laughed with Razz as if we were old friends and it quickly became clear that this man loves what he does. But as any restaurateur knows, this is a tough business. So how does he do it day in and day out and keep that sparkling smile on his face through the good times and the bad? By having something to look forward to. Razz closes his doors for four months out of the year and he and his family travel the world. “Regardless of the amount of work during those eight months, I know I have the light at the end of the tunnel,” he shared. “We have found the perfect balance in our lives.”

By the time our third course was served, the volume in the restaurant had dramatically risen. Glasses were clinking, boisterous laughter hung in the air and nearly every table was occupied. And it was just an average Wednesday night.

“It gets crazy in here,” Razz admitted as he served up our next course – arepedas de queso, a corn cake topped with shredded oxtail in a red wine sauce with avocado. I wish I could think of a more sophisticated description, but yum really says it all. My inner meat eater started getting very happy at this point, then things got even better. Crispy duck with orange sauce on a bed of mixed grains (nine varieties to be exact!) topped with radish sprout salad was our next delectable treat.

Though many chefs pride themselves on their ever-changing menus, Razz is quite the opposite. His menu has remained the same for years, save some minor tweaking a few times a year to reflect ingredients of the season.

And next we were served one of Razz’s longtime specialties – spiced roasted and braised short ribs on a bed of spaetzel. The meat – which cooks all day – was so amazingly tender, it just fell away from the bone. This dish is the perfect example of why I could never be vegetarian. The best part about it though is the history behind it. Razz admitted he read about the recipe in a book – not a cookbook, but a novel he found in a hotel somewhere along the way in his worldly travels. “It sounded like it made sense, so I tried it,” he said. He couldn’t even remember the name of the book, or if he ever even knew it. “I think the book cover had been torn off,” he recalled.

Razz continues to be quite the reader (he doesn’t sleep much, noting, “I’ll sleep when I’m dead.”) – and he swaps books with several of his regular customers. But that’s not all they share. He says that his regulars are like family. “During the week we get an older crowd, and on the weekends the new younger crowd comes,” he says. “My older customers have seen my older kids grow up, and now my younger generation diners are seeing my younger kids grow.”

I didn’t think Razz could top the short ribs, but he did his very best with the mah mie goreng, and I have to admit the latter two dishes are tied for my favorite. This Asian-inspired dish is chock full of flavors – buckwheat noodles, pork, shrimp, chicken, almonds, and dried cranberries. A shrimp cracker sits at the bottom of the bowl and soaks up the flavors of this concoction – so your last bite encompasses every taste in the dish. A homemade five-pepper chili sauce spices things up, so keep a glass of water handy. This dish has crunch, bite, sweetness, spiciness – all fused perfectly together. By this point, I secretly wanted to unbutton my pants, but being that full has never stopped me from enjoying dessert. Razz presented us with a sampling of sweets – coconut pineapple crème caramel, Venezuelan chocolate pâté, and praline hazelnut cake. You really can’t go wrong with any of these, but the crème caramel was my personal favorite.

Dining at Razz’s is much more than just dinner – it’s an experience. Razz himself makes sure of it. And whether you are an old regular or a new diner, you’re bound to become family once you enter the doors of Razz’s Restaurant.

By Susie Timm, Chief Operating Foodie

I am a Food Network purist. I absolutely love watching other people cook. It is a slight obsession of mine. Don’t even get me started on my other obsession: reading cookbooks.

Now, having said that, I do appreciate all of the other fun shows the Food Network hosts. Diners, Drive-ins and Dives, the Best Thing I Ever Ate and Iron Chef to name a few. They are fun to watch and are great glimpses into foodie Americana.

At the end of the day however, I prefer simple and engaging cooking shows. One of my favorites has always been “Quick Fix Meals” with host Robin Miller.

Miller makes her home in Scottsdale and is a great community steward.

We are busy planning an event at the Appaloosa Library in North Scottsdale called “Cookbooks and Cocktails” to take place on March 26, 2010, and Miller is set to be our keynote speaker. She has been extremely easy and pleasant to work with so I decided to ask her if I could interview her about literacy, cooking and various other topics. She graciously accepted my offer.

I am truly blessed to have interviewed three Food Network personalities in the past six months. My experience speaking to Miller was no exception!

Here’s what she had to say:

Foodies: Hi Robin! Thanks so much for speaking to me today! First and foremost, I am wondering: How did you end up in Scottsdale?

Miller:  Hi Susie, thank you for having me! Five years ago, my husband got a career change and we all got a lifestyle change! I travel frequently to New York City and Los Angeles a few times a month to work on various Food Network Projects.

Foodies: Your current show, Quick Fix Meals is in reruns now?

Miller: Yes, it is in reruns but I am working on a new concept.

Foodies: Oooo…give us a sneak peak!

Miller: I really can’t say yet! I will tell you that the Food Network is launching a new channel called “The Cooking Channel” that will be entirely devoted to cooking shows and take us back to the days of Mario [Batali] and Emeril—when we all used to learn to cook on the channel exclusively. There is so much programming that can support two networks. My show will be back to basics as I think it’s important to keep reinventing yourself.

Foodies: Hooray! So glad to hear it! We are so glad you live in the Valley—tell me, what is your favorite restaurant here locally?

Miller: It all depends on what I am in the mood for. For a romantic night out, I would go to T. Cooks, my kids love San Felipe’s Cantina right now and I love their margaritas. There are so many different ethnic cuisines that are excellent in the valley as well.

Foodies: How do you think the economy has effected cooking at home versus eating out?

Miller: So many restaurants are empty right now and their numbers are way down. I think families are going out once a week instead of two or three times a week. I also think chain restaurants are benefitting from the recession, as there is a perceived value. As far as home cooking goes, people are returning to the way grandma cooked. They are looking for wholesome, affordable meals and ingredients like flank steak, ground beef, bone-in chicken and roast. There also has been a huge gardening resurgence.

Foodies: How has Food Network been effected by the recession?

Miller: A whole new demographic of viewers has grown. More men and kids are watching and looking forward to creating the recipes they see at home.

Foodies: What’s the best advice you would give a home cooking enthusiast?

Miller: Don’t overt think cooking. More does not equal better. Five of the right ingredients work better than 500. The perfect recipes are simple. Cooking is also a great stress reliever.

Foodies: So as the author of many different cookbooks, which one is your favorite and why?

Miller: I really like “Robin to the Rescue” as it has a great index with everything cross-referenced with over 350 recipes. My most recent cookbook, “Robin Rescues Dinner” has 52 weeks of meals and includes a game plan for leftovers creating 2^nd and 3^rd dinners out of leftover ingredients.

Foodies: How long does it take you to write a cookbook?

Miller: It takes me about 6 months to write one from start to finish.

Foodies: I have an obsession with reading cookbooks. Do you share my obsession? How many do you own and what is your favorite?

Miller: My all time favorite is “the Joy of Cooking.” I go back to it for times and temperatures like how long for an 8 lb bone-in roast or an original béarnaise recipe. It’s a great back to basics cookbook. I have about 150+ cookbooks. Shoes and Cookbooks. I can never have enough of either—there’s always something new.

Foodies: We are excited to have you as a speaker at our “Cookbooks and Cocktails” event to benefit the Friends of the Scottsdale Public Library. Why did you think it’s important to be involved with this event?

Miller: Libraries never go away. My son is obsessed with reading and he goes through books like wildfire. Libraries are so good at giving back to the family.

Foodies: The theme of the event is “Promoting literacy in our community and in the kitchen.” How important is it to be kitchen literate?

Miller: There are two types of home cooks: Those people who love it and have a passion to get it right and please the people they are cooking for. Also, those people who hate to cook and try to get in and out of the kitchen as fast as possible.  Kitchen literacy can benefit both types. As parents, we can roll model cooking, as it’s a science or a working lab for our kids to witness.

Foodies: Well since you are the epitome of “kitchen literate” tell us, what is your favorite dish to cook for your family?

Miller: It is every changing—my kids are wild about my meatballs right now. They will just devour them—over anything including potatoes. I am constantly hitting up different grocery stores to try new variations and ingredients.

(Miller was in her car in front of AJ’s during our interview!)

Foodies: Do you ever watch yourself on TV?

Miller: I did in the beginning to see how I could improve.

Foodies: Did you ever expect your life to turn out like it has?

Miller: Never. Absolutely not. I was a jock and I wanted to be a sports doctor. I had no idea how a cooking passion could translate into a job for me. It was a total surprise, but I wouldn’t change anything.

Foodies: Any advice for aspiring Food Network stars out there?

Miller: Be yourself. Be authentic. Share all your ideas and be specific about how you can impact the viewers.

Miller was authentic and real throughout our entire interview and we are excited to partner with her on our event.

Your chance to meet her in person is only a month away!

Join Robin Miller and local Chef Gwen Ashley Walters as well as Lisbeth Conguisti, the Sassy Sommelier at this action-packed event.

Click here for details about “Cookbooks and Cocktails: An evening to promote literacy in our community and in the kitchen.”