by: J.E. Pizarro

If you haven’t been to the Biltmore Fashion Park lately, here is a good reason to go.  Black Chile Mexican Grill is a new Mexican restaurant that opened in the last couple of months.  Its located on what I call “restaurant row” across the walkway from Zin Burger.

Normally you would catch me rolling my eyes with a look of “geez.. Another Mexican restaurant in Arizona?” but in this particular case this is a good and much welcome addition.  Trust me.

From its design to its extensive list (almost endless) of tequilas, it’s pretty fabulous.  “What about the design? you ask?”  Let’s dive into that first.

How many Mexican restaurants have you walked into lately where there is not a single Mexican sombreros, tile floor, super bright colors and the familiar “whirring” of the margarita mix machine at the bar?  You’ll see none of that here!  You’ll find dramatic lighting fixtures, river rock lined columns and a great outdoor patio that runs the length of the corridor.

They have an “open kitchen” concept so you’re able to look directly into the kitchen and see the staff hard at work preparing your meal.  Their tortillas are made on-site and fresh ingredients are prepped all day long (and stored in see-through refrigeration units) all within your line of sight.

Black Chile Mexican Grill is the result of an original concept developed by experienced restaurateurs, Michael McDermott and Jason Merritt. The pair conceptualized Kona Grill and stem from a long line of family talent that brought the Mexican food chain Chi Chi’s to the Midwest in the 1970s.

They offer a full menu of delicious appetizers, salads, soups and entrees influenced by the foods of Mexico.  The food is wholesome Mexican without the need to drastically reinvent basics or getting too “fancy” with Mexican food standards (not a fan when that happens).   The flavors are bold, fresh and presented in a unique fashion.  I think you’ll find there are items on the menu for everyone.

Trish and I were able to sample a variety of dishes and both were very pleased with the presentation, taste and most importantly service.  (Those of you who know me personally know how I feel about mediocre service).

As you can see from the pictures, Black Chile’s food is not only visually appealing but wonderful to enjoy.  I wanted to sneak out some salsa, but Trish convinced me that it might make a mess inside my work bag so I ditched the idea.  I’ll just have to go back to enjoy!

The enchiladas were very flavorful and for one of the first times, I was able to taste individual ingredients in the sauce.  (fresh ingredients do count!)

Trish and I traded plates half way through the sampling because I couldn’t wait to get my fork in the Carnitas Tacos she was having.

I’m normally not a taco fan, but these were pretty darn good!  The slow roasted pork is what sealed it for me.  Before I could finish her share I had to trade plates again so I’ll have to come back to enjoy my own plate!

Black Chile has over 130 different types of tequilas, specialty flights and house-blended margaritas along with a full liquor, wine and beer.   Their “happy hour” runs from 3pm-7pm and not one to miss a good happy hour, they have worthwhile deals on appetizers and their margaritas.  Don’t miss it!

Its just a great place to go!  Its family friendly, where you can take the kids or stop over after work for happy hour with co-workers.  I can’t wait until it cools down so I can spend some time on the outside patio and try some of the tequila flights they have.  (Not too many, we know how Sheriff Joe feels about 1 too many)

Click here for their website!  Or here for their Facebook page!

Before I forget, let me mention that they are also participating in the Biltmore Fashion Park’s “Dining After Dark” promotion.  $50 gets you 1 appetizer, 2 entrees, 2 drinks and 1 dessert!  Screaming Deal!

by Foodies Like Us Staff

One of the things that I love about Phoenix is that nearing the holiday season while other states are experiencing 10 degree weather during the day, we enjoy a nice, sunny, 78 degrees.  Perfect weather for light sweaters, sitting outside and enjoying a great lunch.

Though there are many restaurants that can do both indoor and outdoor lunch/dinner, The House at Secret Garden does it in a 1929 beautifully restored Spanish Mansion where you can enjoy our wonderful weather, stimulating company and truly enjoyable food.

Valley restaurant staples Pat and Dustin Christofolo run the House at Secret Garden.  They brought us wonderful places like: The Farm at South Mountain, The Farm Kitchen, Quiessence and Morning Glory Café.

Dustin Christofolo, the owner/chef was the previous general manager of Quiessence, then went on to complete his culinary education at the Italian Culinary Academy, bringing back with his sous chef Jan Francis H. Feliciano.   The duo now flawlessly execute an inviting and delicious menu.

If you’re itching to find new and interesting places in the valley, this is a definite stop.  Located in South Phoenix, this “secret” welcomes you and your taste bud’s visit.

Something that I loved about it is that after parking, you walk along a nice path under trees next to their “Urban Barn” (where they can host events. More on the barn later) to an open area where during nice weather (which is almost all the time!) you can sit outside and enjoy your meal, if you walk around the area you cross a goldfish pond and into the “house”.

On some days (this one included) the succulent aroma of BBQ brisket wafts through the air.  Thanks to a friend of mine this past year, I’ve come to really enjoy the smell of BBQ, which now an unforeseen side effect, it get’s my mouth watering, (think Pavlovian conditioning).

How’s the food you ask?  Excellent.  It’s definitely a trip worth making to check out this gem.  Their lunch and dinner menus have a wide selection of items (several sandwiches, soups and salads and entrees to please everyone).  Their ingredients are locally farmed, right down to their herbs, which they pick from a garden that you’ll see when you walk in.

I started out with an appetizer called “Sweet Potato Planks”, better named in my head as “pinwheels of pancetta goodness”.  These bite size  (5 in all) angels are perfectly stacked sweet potato skins, crème fraiche, scallions and topped with pancetta pinwheels.  (Santa, if you are reading this, I’d like some of these).

For my entrée, the Traditional Pasta Carbonara.  Light, flavorful and fresh.

From time to time I indulge in Pasta Carbonara, but I find it too heavy or bland.  This variation will please you.  Also I have to mention that the portion size here is very appropriate.  When was the last time you went somewhere and they gave you a HUGE plate you could barely finish?  I guarantee your hunger will be satisfied without having someone roll you out to your car because you ate too much.

The House at Secret Garden can also be a host for your next event.  Behind the property they have a space they call the “Urban Barn”, outfitted with stunning tables and chairs as well as a ready bar for you and your guests.  Just right outside its steps is a tree-covered area that can also serve as an additional gathering area.

If you want to whole kit and caboodle, you can get married right next door, called The Secret Garden (their phone number is 602-268-5522).  Although under seperate ownership, it serves as a beautiful wedding space where couples can jump the broom.

Pat and Dustin have really brought us another outstanding restaurant.  I’ll be posting some recipes in the upcoming newsletter to share with you Chef Dustin’s culinary talents.  In the interim, get down to The House at Secret Garden.  You’ll wonder why it took you so long!

If you want to see what other culinary adventures we’re having, click here!

by J.E. Pizarro

Food Network peeks into the high-demand world of culinary glamour in Private Chefs of Beverly Hills. This delicious docu-soap follows six gifted cooks from Big City Chefs, Beverly Hills’ premiere private-chef placement agency. On call 24/7, the chefs must cater to the whims of their over-the-top and eccentric clientele in Los Angeles’ most posh neighborhood. The cast includes six chefs with varied culinary expertise and background.

I got an opportunity to ask Jesse a few questions about current food trends!

1. As a private chef, what trends are you seeing in your menu planning for families today?

I don’t think anyone will be terribly shocked that the number one request while cooking for families is to keep everything as health-conscious as possible.  With all the media attention about obesity and weight gain, Americans (or at least my clients in Los Angeles and New York) have been very specific about keeping ingredients fresh and chemical-free.  Naturally, I use a lot of organic products and support local farmers by doing the bulk of my produce shopping at farmer’s markets.

Also, people are really hip to portion control.  I think it’s a good sign that folks are wanting to eat smaller portions, which results in less waste and more energy post-meals.
“Way to go, America!”

2 . Organic foods, I can walk into my local market and now see two sections with what visually look like the same vegetables.  What truly is the difference between organic and regular?

Honestly, organic foods contain more natural qualities than other processed foods.  There are less pesticides, growth hormones, and preservatives in organic foods.  Though, I doubt any grocer can guarantee 100% that organic goods are completely free of any and every chemical out there.  Generally, I feel confident in saying that you are making a wise choice, for your body, when you purchase and consume organic.

3.  We all loved watching you on Bravo’s Work Out and now on the Food Networks Private Chefs of Beverly Hills, by the way, you look great!  How do we stay healthy and trim now that we have two major food holidays coming up?

First, Thank you for your compliments… I do my best!

Second, the key to staying lean during this festive season is balance.  It’s always about BALANCE!!!  I will never tell anyone to deny themselves the joy of holiday eating.  There is too much tradition and flavor surrounding these foods to completely avoid them.  I just encourage people to take a few more walks, drink more water, and don’t feel obligated to clear your plates.  Moderation and balance will help keep your holidays jolly and you waistline in tact!

Check out his blog!  Click here!

by J.E. Pizarro

Have you been to the Point Hilton Squaw Peak resort lately?  No?  I hadn’t either until the other night.  I got an invitation to visit their new restaurant that opened on the property called Rico’s American Grill.  I called my good friend Kristi (from orangedragonfly.com) and new friend Stephanie (from noshtopia.com), hopped in the cars and drove over there.

If you haven’t been there, the resort is nicely tucked away on 16^th St between Glendale and Northern Avenues.  Rico’s American Grill is located on the southwest corner of the property.  Formerly Lantana Grill, this new restaurant is a welcome addition to the culinary scene in Phoenix.

It’s named after a now-defunct mercury mine (Rico Mine) that was started back in 1916 by Sam Hughes (a phoenix native).  “Rico” is generic name given to a mine if the builder did not have a wife, companion or daughter to name their mine after.  Today its known as the Dreamy Draw Parkway region of the valley.

This new restaurant brings guests high quality cuisine in a relaxed atmosphere.  The menus (breakfast, lunch and dinner) have items for all ranges of taste.   Its influenced for all areas of the country, but grounded here in the Southwest.

The three of us were seated at one of the outside tables where we could enjoy the cooler weather (finally) and the tiered patio around the corner for their herb garden (yup..their own herb garden).

The Sous chef, Brad Meswicz sent out all three of the flatbreads they offer.  BBQ Chicken, Wild Mushroom and Margherita flatbreads.  Pulled chicken, red onion’s Rico’s bbq sauce (important note for later), topped with mozzarella cheese; Wild mushrooms, goat cheese and roasted garlic; Roasted tomatoes, mozzarella with freshly picked basil.  With varied taste buds between the three of us, I thought we’d end up picking different flatbreads as our favorites, however we decided that we loved the BBQ Chicken one the best.  Crispy, savory and the BBQ sauce they make is pretty damn good.

Next, the Salad course..  Chef Brad brought out three choices.  The Dynamite Shrimp Salad with grape tomatoes, avocado, baby iceberg wedge and an Arizona lemon-basil vinaigrette, The Hearts of Romaine salad with a roasted garlic-parmesan dressing, fried capers and a crispy crostini (you can add a variety proteins as well), and finally the Chopped salad, served with grilled corn, black beans, bacon, tomatoes, cucumber, avocado, bbq-ranch dressing all mixed together in what looks like a huge margarita shaker then served to you table side.

Two of us decided that the Chopped salad was a favorite because of the variety of textures and flavors, and one of us (who shall remain nameless at this point) enjoyed the savory goodness of the Romaine salad with its garlic-parmesan dressing.

The entrees that we tried were equally as impressive.  We were first served the Tequila Shrimp Scampi with pan tossed grape tomatoes, andouille sausage, and a cilantro-tequila sauce tossed together with egg fettuccine.  Its every bit as good as it sounds, the andouille sausage in my opinion gives a depth and “kick” that separates it from other shrimp scampi dishes in the valley.

The other item we were able to try was the New York Strip Steak with a warm poblano and bacon relish and a “bomb diggity” green chile mac n’ cheese.  Served medium, this dish will appeal to those who enjoy a quality cut of meat.

At this point in the evening, you could have rolled the three of us back to the car because we were so stuffed from the excellent meal we had.  However, when the dessert courses came out, the cinnamon and brown sugar aroma of the Apple Skillet “reset” our hunger triggers and we grabbed our spoons to taste.

The Apple Skillet is composed of warm apple slices, simmering in a brown sugar and cinnamon sauce topped with a crumbly cake topping and a scoop of a cinnamon-vanilla gelato and caramel sauce.  I don’t know how to accurately convey how good this dessert was.  It’s like Christmas morning in your mouth.  If you know me, you’ll know that I’m not a big desert person, but this was freaking good.  No joke.

Another item the Chef Brad brought out was the Gelato and Sorbet “flight”.  For gelato lovers out there, they flavors a fresh tasting and portions are small enough to be able to enjoy all 4 flavors… or 8 if you get the Sorbet portion.

This really is a very comfortable place.  Need a place to bring friends for a few drinks on a Friday night?  Have relatives in town and need a restaurant that will appease everyone?  This is it.  Click here to see their webpage and look over the menus.

Ok, so remember the BBQ sauce back at the beginning of the blog?  They sell it!!  I used the next day after our visit to make some boneless pork ribs!

If you want to see what new adventures we are experiencing, click here!

by J.E. Pizarro

I find that one of the greatest things about Phoenix is when you find those neighborhood restaurants spots that not only have great food but even better service.  I’ve lived in the Valley for about 15 years (except for some time in San Francisco and Dallas) and its rare that some neighborhood restaurants attract my repeat interest.

Phoenix City Grille is one of those spots where even on a Sunday in shorts, flip flops and a T shirt you can get really get quality food, a decent wine list and an opportunity to meet folks from your neck of the woods.

When my parents lived here part-time, a Sunday routine was to visit Phoenix City Grille during the early afternoon for some of their pasta dishes as well as a nice Sauvignon Blanc while we caught up on each of our week’s events.  This week I had the opportunity to revisit the restaurant for dinner and I had an equally excellent experience.

If you haven’t been, it’s located on the Southwest corner of 16^th St and Bethany Home Road in a small strip center with great parking out front.  The sign is prominently displayed above its doors enticing its viewers to enter and experience what I’ve known for many years.

When I had the opportunity to experience Phoenix City Grille again, I decided to see what it would be like at dinnertime.  Upon being seated, David (my server, who looked like Robert Kardashian’s son) promptly offered me a glass (or bottle, which if I wasn’t by myself I would have gone for) from their wine list.  I asked for a glass of a glass of a white wine I drink regularly (to find out which one, you’ll have to email me and we’ll make a date to go there).

Their menu has a full selection for every taste a diner could choose from.  Since my 160-pound frame can’t possibly try everything on their menu, I opted to start with their Signature Bacon Wrapped Shrimp.  It’s stuffed with cojita cheese and served with a chipotle-lime aioli.

The shrimp are HUGE.. And when I mean HUGE.. I mean HUGE.  As you can see from the pictures, you will not go hungry for more shrimp unless you have a “death-by-shrimp” wish.  Nicely wrapped in bacon (and who doesn’t love anything wrapped in bacon), the perfectly cooked shrimp were moist on the inside, easily cut by my fork and even easier to lift into my mouth.  So good I would totally buy a drink for it at the bar later if I could.

Next I ordered a taste of the PCG Pasta.  It’s sautéed chicken, Mount Hope sun-dried tomatoes and broccoli tossed in a roasted garlic and Chardonnay cream sauce, garnished with Romano Cheese.

It had a smooth taste and bursting with flavor.  It tasted every bit as good as how it was presented.  For those foodies that enjoy pasta in a cream sauce, I highly recommend it.  (And for those of us that like to take the left over’s, its even better the next day.)  My lunch mates the next day finished it off before I was able to get back to the microwave… yes… I said it… Microwave!.  Funny thing is that the to-go boxes they give you work perfectly in the microwave as well as keeping the moisture inside.

Back to the food that night, next thing I ordered was the North Central Pasta.  In all my years of visiting Phoenix City Grille, I had never tried it until that night.  In short, it’s my new favorite pasta on their menu.  Its fettuccini with Mount Hope sun-dried tomatoes, olives, artichoke hearts, garlic, fresh herbs and extra virgin olive oil, finished with an herb pesto that rivals that of a few local chefs that I know.

Fresh tasting, crisp flavors and al dente pasta.  The ribbons of the herb pesto gave it a unique taste that made the dish very hard to leave on the plate.  (This was also one that my lunch mates finished the next day…needless to say I was only left with the memory of the dinner the night before…I’m not having lunch with them in the near future!)

To finish the night, I treated myself to their Signature Croissant Bread Pudding.  You’ll say.. “yeah..yeah, I’ve had bread pudding”, but I tell you, nothing like this.  I’ve been eating this bread pudding for years and its every bit as good as the first time I ate it.  It’s accompanied by a Jack Daniel’s whiskey lime sauce or a caramel sauce that you can pour all over the desert.

Phoenix City Grille needs to be on your list of restaurants to visit.  You won’t need to dip into your retirement plan to have a good meal.  If you don’t feel like eating a full meal, they have some very good happy hour specials, (all wines under $10 per glass are $6 from 3pm-6pm, M-F) If you prefer to go during the weekends, be sure to sign up on their website for specials.  You won’t regret it.

Say “Hello” to Sheldon (the owner) while you’re there.  We all supporting love local and independent restaurants; this is one you won’t want to miss.

If you want to see what other foodie adventures I’m up to click here!

by J.E. Pizarro, Foodies Like Us

One of the fun things about Scottsdale is how over a period of 15 years, the city has grown, changed and otherwise re-invited itself time and time again.  A place that I recently went back to is the Hotel Theodore.

From its Holiday Inn incarnation, to The James Hotel, to The Mondrian and now to Hotel Theodore, the location has always been a staple of downtown Scottsdale nightlife.

If you’ve been into any of the incarnations, you know that there has always been a restaurant inside of the property.  From Fiamma, to Asia de Cuba and now to Cielo.  The latest has a chef from San Diego who recently moved to the valley.  His drive and determination to make Cielo a destination is apparent in the way that his menu is designed.

Chef Comer is eager to jump into the culinary scene and attract those of us that enjoy good Italian influenced food and a good ambiance.  From his last location at Seasons 142 in San Diego (not to be confused with Seasons 52), his penchant for unique dishes and an unparalleled dining experience remain intact as he undertakes Scottsdale latest restaurant located at the Hotel Theodore.

Now let’s talk about the food.  Traditionally when I do a review, I order off the menu, take many pictures and avail myself to the wine list the restaurant has to offer.  This time, I let Chef Comer send out individualized dishes so I could taste a variety of items from the menu.

The first course on the docket was a Hand cut Yellowfin Tuna Tartare with a truffled avocado puree can caper berrries that was drizzled in chili oil.  I know.. I know.. Everything these days has truffle oil in it, however in this case you couldn’t taste the “rumor” of truffle until the end.  Light and refreshing, the nice acid balance and great seasoning make this an excellent dish to start out the evening.

Second up for tasting was the Tomato and Buffalo Mozzarella with basil foam.  My dining companion commented that the mozzarella was more like a buratta.  Soft, flavorful. I gave it a nice sprinkling of fresh ground pepper.  The tomatoes, were juicy, colorful and every bit as tasty as I’ve had.

A third course before we got into the heavier items was the Local Garden Salad with spiced walnuts, baby beets, pickled fennel, gorgonzola cheese with lemon tarragon dressing.  You know those salads that you wish you had at work when it comes to lunchtime?  This was it.  Anyone that knows me knows that I “hearts” me some beets.

The white prawn scampi was next on the list.  Let me just say that perfectly cooked shrimp seems harder to come by than you would think.  From the celery leafy green to the warm white center of the shrimp, I would order this dish again in a heartbeat.

The Hill Farms Pork Tenderloin with a semolina gnocchi was the highlight of the evening.  Perfectly roasted to a medium rare, the marsala reduction was hardly even needed.  It was succulent and visually stimulating and would satisfy the hungriest of diners.

If you are thinking about visiting Cielo, they have some very enticing offers during the weekends.   Did you know they (the restaurant) does 50% on wines on Fridays and Saturdays?  I certainly didn’t!  But you can best bet I’ll be taking advantage of that.  In addition they also do 2 for 1 drinks on Saturdays.

Check their specials out through their Facebook page as well as their Twitter presence!   And now that the weather is cooling down (at least I’m waiting for it), their outdoor patio overlooks the peacefulness of the Scottsdale Civic Plaza.  Grab your spouse, friends or your twitter foodie BFF and check out Cielo.

Check out what other things we are doing at Foodies Like Us!

Chief Foodies Jay and Susie were co-hosts of the Jan D’Atri Show on 550 KFYI on Saturday June 19. They were honored to sample various apple coleslaw recipes and talk about them on the show. Thanks for passing these along Jan!!

Green Apple Slaw

Ingredients:
3 tablespoons cider vinegar
3 tablespoons Agave Nectar or Karo Syrup
1 teaspoon brown mustard
2 Granny Smith apples, matchstick cut
1 large carrot, matchstick cut
1 green onion, sliced long and thin
1/8 teaspoon celery seed (optional)
1 teaspoon fresh parsley, chopped fine
1 teaspoon salt
1/2 teaspoon pepper

Directions:
In a large bowl, whisk together vinegar, syrup and mustard. Add remainder of ingredients and mix well. Serve chilled.

Honey Slaw

Ingredients:
1/4 cup cider vinegar
3/4 cup mayonnaise
1/3 cup honey
1 teaspoon poppy seeds (can be found in bulk at most heath food stores)
2 Granny Smith apples, peeled and match stick cut
1 package (8 oz.) shredded slaw mix with carrots (or 1 medium cabbage, shredded)
1 green onion, thinly sliced
2 teaspoons fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon pepper

Directions:
In a medium bowl, whisk together vinegar, mayonnaise, honey and poppy seeds until well blended.
In a large bowl, combine apples, slaw mix, green onion, parsley, salt and pepper. Pour in dressing and toss until well blended. Refrigerate for about 30 minutes.

By J.E. Pizarro, Chief Executive Foodie

Susie and I recently decided to revisit a local food institution after a long hiatus. T. Cook’s at the Royal Palms resort.

I remember that the very first time I visited T. Cook’s, so many years ago, it felt like I was in my Great Aunt’s fantastic garden.  With arches, green grass, bougainvilleas, and the sweet smell of a variety of flowers it brought back memories of childhood forgotten.

Beyond its ability to take me back to my youth, dining out at T. Cook’s is an incredible experience!

From the engaging bar with live music on most nights to the rich Tuscan paintings that adorn the restaurant, T. Cook’s brings richness to Phoenix/Scottsdale dining that is rarely seen.

The main factor in the unique richness that is T. Cook’s happens to be Executive Chef Lee Hillson.

Hillson is down to earth, funny, talented and literally not afraid to get naked for a good cause.  (Check out the naked chefs calendar that raises money for multiple organizations).

My business partner Susie was able to gaze upon his “good nature” every day for the month of April!

Lee is not only a charismatic feature at T. Cook’s, he has also created a menu that is sublime. Lee really let his hair down during the crafting of this menu. (If you’ve met him you understand how much).

When Susie and I dine out, we enjoy when we have the chance to dine on small tastes of larger starters, entrees and desserts.

This way we get to taste a larger variety of items while not filling up-or gaining 20 lbs per meal!

Hillson prepared a six course tasting menu for us on this particularly fortuitous evening.

It’s said that we eat first with our eyes before our mouths. Hillson’s 6-course menu was printed and waiting for us on the table when we arrived for our reservation. We knew immediately that we were in for quite a treat!

T. Cook’s has a warm, disarming atmosphere that allows all worries and cares to melt into the background. The focal point becomes simply the plate in front of you.

The first course was wild burgundy escargot with roasted red onion and roasted garlic and crisp (and I mean crisp) house-made pancetta, presented in a puff pastry bun. The mix of flavors and textures was remarkable.

Sometimes escargot is “chewy” or “rubbery”, however in this case it seemed to dissolve in my mouth with rumors of the garlic and onion flavors.  The presentation of it was equally inviting.  I’ll certainly be back to have it at the bar with a nice glass of wine while I write my next foodie adventure.

We are always up for a great antipasto platter and the second course didn’t disappoint.

House cured meat, vegetables and artisan cheeses all served in a caramelized onion puff pastry were complimented by a crisp Pinot Grigio. The puff pastry was light and buttery.

The next course is where Susie and I normally would be worlds apart in our assessments. Susie typically remarks that beets “taste like dirt.”

In this presentation however, she agreed that Roasted Beet Carpaccio Salad was “the bomb.”

The artichokes with the lemon vinaigrette that formed base flavors made a light and favorable course that tickled our taste buds and were portioned small enough to wet our appetites for the next course.

Beets are our friends, and regardless what a certain “blond” says, they are a delicious, earthy root that if well prepared (such as this one) will become a fast favorite.

Next on the lineup was one of the best pasta dishes I’ve had in a few years.

Carbonara with garlic cream, prosciutto, house-cured Pancetta and egg yolk. It was a combination of several of my favorite ingredients that together, created an incredibly memorable dish.

Rarely do I take leftovers home, but in this case I had to take an extra serving home (I ended up giving it to Susie to take home to her husband Eric).

I wish I had kept it for myself because it was that damn good.  The pasta was tender but it was really the sauce. Oh my, the sauce. Salty, creamy and mouth-watering.

This life-changing entrée is worth the trip to T. Cook’s.

Next on the docket, seared curry-dusted scallops with potato spinach cake & golden raisin-caper emulsion.

In this case Susie gave rave reviews.  I’ve never turned down a scallop, but I don’t typically go out of my way to order them. Susie remarked the curry spice mixture was just enough spice to give a unique flavor layer that offset the sweetness from the raisin-caper emulsion. She enjoyed it tremendously.

At this point we were getting very full! Hillson came out to greet us and we joked, “Is that it??” He said, “No, I’ve got a lot more in store.” Uh oh. We gripped our full bellies.

The second to last course was a tasting of three of their main entrees.  Paella, boursin and spinach stuffed chicken breast and their 21-day dry aged prime rib-eye. We enjoyed the chicken the most. We found the paella to be fairly flavorless and the rib-eye was a bit too fatty for our liking. The chicken was moist and the tangy boursin cheese complimented the dish tremendously.

The final two courses (wow) were dessert and cheese. The cheese was the surprise from Hillson as he had us sample multiple different kinds, all that he purchased thru Petit Fromage. There were various textures and tastes involved but overall it was a truly amazing cheese plate.

T. Cook’s is a Valley restaurant with incredible staying power and consistency. We were swooning over our delicious meal and cursing ourselves at the same time for letting years lapse between visits. Guaranteed, that will never happen again.

http://www.royalpalmshotel.com/phoenix-arizona-dining.php

By J.E. Pizarro, Chief Executive Foodie

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

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

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

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

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

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

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

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

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

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

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

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

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

Outrageous Olive Oils and Vinegars

Frontier Shops

7240 E Main Street

Old Town

Scottsdale, AZ

480-946-1888

oliveoilaz.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!