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

By Chris Schirm, Guest Blogger and Foodie Fan

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

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

Scrumptious Ceviche

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

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

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

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

Chef Sean Currid shares the dish on his mad grits

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

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

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

Sticky Toffee Pudding at the Estate House

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

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

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

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

Two happy foodies!

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