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!

Just try to resist this bread!

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.

Escargot Delight!

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.

As tasty as it is beautiful!

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.

Un-beet-able!

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.

Unforgettable Carbonara

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.

Savory Scallops

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.

Meat Medley

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.

Almost too pretty to eat!

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.

Hidden from the street--across from Rusty Spur on Main Street!

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.

Taste on site!

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.

Stainless steel vats of oil

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.

All flavors are available to taste

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.

Oh the options this store has for salads!

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

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.

Crispy Pork Belly. Now I heart lentils.

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.

Grilled, marinated squid. I barely had time to snap this photo.

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.

Butter. Poached. Lobster.

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.

Salt Rubbed Tenderloin of Beef

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.

Chocolate cake-y bliss

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

One of my favorite spots in Scottsdale is definitely the North East Valley/Troon development.

The views alone tempt a call to my realtor to see how much I could purchase a house for!  One of the ways that I get my fill of the views is visiting the Four Seasons Scottsdale.

If you haven’t taken a trip up there, I suggest you grab your significant other, your keys and an empty stomach.

The resort has picture perfect views and most importantly a wealth of culinary talent.

Up to the mountains we will go!

Talavera, the signature restaurant of the property recently invited me to be part of their Wine Dinner series.

It had been quite a while since I had actually sat down and ate at the Four Seasons, however this restaurant (which replaced the Acacia restaurant) is reason enough for me to return and very soon.

Chef Mel Mecinas and his Chef de Cuisine Evan Goldstein have put the Four Seasons on the map as a culinary destination in North Scottsdale.

During my visit I had an opportunity to chat with both of them for a few moments (I didn’t want to disrupt or delay anyone’s meal).  Both chefs are extremely dedicated to their craft and meticulously created a menu that out shines most restaurants of their caliber.

I arrived shortly before 6pm and since I have a compulsive need (I picked this habit up from my business partner) to check my email on my iPhone or laptop every 5 minutes, I decided to have a relaxing glass of wine at the Onyx Bar right at the entrance of the Talavera restaurant.

Very FLW esque

The bar gets its name from the large backlit and translucent slabs of onyx that cast a warm and sophisticated glow on the patrons.  You can be sure that I will make the Onyx Bar the next place to have drinks with friends.

The restaurant itself is warmly lit with gorgeous wood floors that compliment the vaulted ceilings, wrought ironwork and arched doorways.

Beautiful wood floors

The best part of the ambiance is that you don’t have to be outside to enjoy the beautiful views.  A HUGE and I mean HUGE glass wall allows you to take in the views while remaining warm and cozy inside.  There is an elegant fire pit surrounded by water just on the other side to enjoy as well.

One of the reasons that I was looking forward to this particular wine dinner is aside from the fact that the executive chef is extremely talented, is that you can enjoy it at your own pace and at your own table.

Though sometimes I like to sit at a large community table and meet new people, my favorite setting is able to enjoy by dinner companion’s company in an intimate setting where I’m not pressured to eat or drink at any certain pace.

Outside Fire Wall

This 4-course dinner showcased more of exotic meat dishes than other wine dinners I’ve been to.  They were beautifully presented and well proportioned.

The first course, veal stuffed ravioli with fennel sausage and crispy kale on top of a delicate tomato sauce.  The stand out part of this course was that I tasted the flavors in that particular order.  Tasting by level rather that combined is an experience I highly recommend.

Veal Stuffed Ravioli

The second course was one of my favorite birds: quail.  Served with a mini mix green salad, cherry vinaigrette with sprinkled Gorgonzola and walnuts.  Traditionally I enjoy my quail when I get to cut it away from the bone and sans mixed greens.  For first time quail tasters I recommend the way Talavera prepared it.

Tempting Quail

The entrée was a Venison chop served with a cassiolet of butter beans, tinkerbell peppers and watercress.  To me, venison has a “brighter” taste than beef.

I found it very flavorful, lean and not gamey as I would have expected.  It was served medium/medium rare with a nice peppery aftertaste.  I can see why this was chosen as the entrée as the Opus Wine 2004 blended perfectly with this course.

Victorious Venison

And finally the dessert.  A merlot velvet torte with port pears and an apple merlot seltzer.  The name described it perfectly; it really did have velvet like texture but rich and smooth on the inside.  The pears were an added layer of  flavor and the apple merlot seltzer was a nice finish to an amazing dinner.

Merlot Velvety Goodness

With so many options to choose from these days, service is the key piece in keeping diners coming back.  The Four Seasons is known for extraordinary service and Talavera executes this without skipping a beat.  The servers are very friendly and most important will give you sincere opinion and recommendations.

Talavera has a program called “Chef de Jour” in which for a fee, they will arrange a unique culinary adventure in which you are able to not only tour the kitchens and see the back of the house operations but create a menu from start to finish, cook it and if so desired you can join your invited guests for a celebration of your culinary talents.

My belief is that my business partner Susie needs to pony up for a birthday gift for me, this would be perfect.

Next time that you want to visit a different restaurant outside of the direct metro area of Scottsdale/Phoenix, drive up to the Four Seasons.  They have two more wine dinners on the schedule, Thursday, March 25th (Jordan Winery) and Thursday, April 22^nd (Caymus Winery).

By J.E. Pizarro, Chief Executive Foodie

Winter in Phoenix has been known to make those that are enduring these recent winter storms dumping feet of snow on their roads green with envy. Those of us who are fortunate enough to live here do occasionally enjoy going up north to enjoy colder temperatures and actual seasonal changes. One great place to escape to is Sedona.

My friend Chris and I recently took an overnight trip up to Sedona to enjoy the beautiful scenery as well as stay at one of my favorite places: L’Auberge de Sedona.

Beautiful creekside dining

This place is a must-visit with a significant other. Jump in the car, drive the hour and a half and experience a very unique staycation.

The place is currently undergoing some renovations, but having stayed in one of the renovated Spa cottages, the updates are significant and really bring the hotel up another star.

The hotel has cottages lined up against a creek with fireplaces, indoor/outdoor showers, super comfortable beds and a staff that really knows how to cater to its customers.  From check-in to checkout the entire experience was nothing short of spectacular.

Now, lets talk about the restaurant.  The restaurant was one of the biggest surprises that I’ve had this year.

The views of the creek and its quaint atmosphere could not have prepared me for the culinary masterpiece that I was about to enjoy.

Chef David Schmidt has spent what seems an eternity perfecting the items on the menu.  All of them equally delectable and savory as the next.  I admit it had been quite a few years since I had been to the restaurant, so I had forgotten about my last dining experience there.

I guarantee that I will not be forgetting this one any time soon.

I started out with the Goat Cheese and Beet Salad.  Served with a Humboldt fog, goat cheese mousse and red beet syrup.  It had an unbelievable mix of flavors and although my business partner Susie doesn’t like beets, I think she would have truly enjoyed this one.

Beet Salad even Susie would love!

My friend Chris enjoyed the Seared Ahi Tuna Salad with marinated grapes, toasted almonds and drizzled with a romesco sauce.  Though not a “foodie” by any means, Chris cleaned his plate then went back to make sure he didn’t miss anything.

Ahi Tuna Appetizer

Next course was the Lobster Bisque with Cognac foam, lemon-pressed olive oil and shrimp toast.  The crisp rainy weather and cold temperatures made this the perfect item to have on such a day.  The bisque was buttery smooth and bursting with robust flavors.  The shrimp toast that accompanied it also absorbed the flavor of the lobster bisque and added another dimension of texture in it self.  I wish I could have taken some home in a thermos.  (read..Chef David, next time, I’m bringing one)

Lobster Bisque--keep some ready for me!

The following course is where the chef truly out did himself.  Chris had the Maine Lobster and Pan Roasted Diver Scallops (served with red pepper gratin, glazed dates and lemon-brown butter, though there is an onion souise, Chris opted not to have that included since he doesn’t like anything onion related).   Meanwhile I enjoyed the Roasted Port Tenderloin with cider-glazed pork belly, fall mushrooms, potato puree and a blackberry gastrique.

Lobster and sea diver scallops

Both dishes were in the top ten of best meals I’ve had this year (maybe top 5).  Susie and I have spent more time in restaurants this year that in our own kitchens, so I feel like an expert by now!

My heavenly main course!

I am definitely going to be making a trip up there just to show her Chef David’s culinary talents.

Finally, they presented us with dessert.  About two months ago while sitting at a restaurant in Phoenix I was speaking to two women and it turned out that one of them was the Pastry Chef at L’Auberge de Sedona Restaurant.  I had completely forgotten about that conversation until I saw Pastry Chef Carrie Davis again.

Scrumptious dessert sampler

She really makes one of the most beautiful looking desserts I have every seen.  She was gracious enough to send over a sampling of some of her desserts that without hesitation we proceeded to eat until the last bite.

This culinary experience alone is worth the drive and but I highly recommend a stay-cation to go along with it.

The restaurant also has a fantastic brunch on Sunday mornings with plenty of food for all tastes.

A sneak peak at Sunday brunch

Had we more time, I would have like to have stayed and enjoyed the ever-flowing mimosas and multiple courses of food that it has to offer.  Rest assured, I will be making another trip very soon.

By J.E. Pizarro, Chief Executive Foodie

Traditionally, Phoenix has never had a downtown restaurant scene that I frequented.  This fall at Phoenix Cooks event at the Westin Kierland, I happened to come across a new restaurant called Nine|05.  We chatted up Jennifer with Nine|05 who convinced us to venture into downtown and see what the buzz is about!

Although the food they were sampling was excellent, I thought, “If I’m going to drive myself anywhere near downtown, the food better be damn good or I’m going to be irritated!”

Well folks, the food is an excellent and incredible dining experience. I’ve been back twice since.

Rarely do I give glowing, wholehearted endorsements of restaurants, but Nine|05 definitely knew how to push my foodie buttons!

This Asian Foodie Gem is located on the corner of 4th Street and Garfield in a quaint corner made up of three historic houses (2 currently undergoing renovations) that comprise the entire restaurant, dining patio and bar.

Don't miss the sign! You'll regret it!

It has a beautiful outdoor dining area that overlooks a circular bar that has a great lateral view of downtown Phoenix. So great in fact, that we named Nine|05 one of the best places to dine outside in Phoenix!

One of the coolest patios in the Valley! Check out the wrought iron "Spirit Tree!"

Parking was a bit “dicey” once I found a good spot and walked into Nine|05 I stopped worrying about the safety of my car.

The restaurant portion is in a remodeled historic house, with polished hardwood floors, exposed brick walls and a see through kitchen.  The stark white chairs and accents of green and yellow give it a “Chicago” type feel that I certainly did not expect in “near” downtown Phoenix.

We love the interior! We feel like we're in Chicago!!

On to the food…. Simply its one of the best meals in you will find in Phoenix.

We opted to order some random items from the menu as well as some of the house favorites of Chef/Owners Matt Carter and Jay Bogsinske.

The cuisine is a mix of different Asian cooking styles and we noted a distinct Mexican influence. This eclectic mix results in very unique and savory dishes to please all types of foodies.  Susie is not a fan of Asian food at all, and she thoroughly enjoyed her meal. Now that’s saying a lot!!

Our food journey started out with Crispy Rock Shrimp (lettuce wraps and sambal glaze).  Rock Shrimp is one of Susie’s top three favorite things to eat in the world.  Two words on her behalf “LOVED IT” (sang in a “hark, the herald angels sing” type harmony).  The shrimp was savory and coated in delicate tempura batter that is whipped in a can (to infuse air into the tempura).

Crispy Rock Shrimp Delights!

My personal favorite (the BEST in Phoenix) was the Korean Chicken wings served with pickled radish and a spicy soy garlic sauce. These babies are both spicy and sweet with a crispy texture topped with saffron strings.

Super flavorful Korean BBQ Wings! Go ahead, eat 'em with your hands!

These wings were meaty (non-messy, a big plus in my book) and exploding with flavor.  These wings are not your ordinary bar food wings. However, we feel they should be the #1 thing you order at Nine|05.

I am not a fan of eating with my hands, however these wings are so splendid, that towards the end, I was actually enjoyed it!

Another favorite of mine (although an acquired taste) was the BBQ eel that “sandwiched” foie gras in the middle.  I could hardly contain myself having two of my favorite items together in a dish such as this.  Yes..Yes.. I know.. there is a big to-do these days about eating foie gras, but I happily eat it anyway.

Eel & Foie Gras Sandwich! YUM!

The next item was the Shrimp and Pork Pot Stickers with a pickled melon and peanut sauce) – Susie piped up and said it was the best thing she’d eaten so far in our meal.  I, being a fan of pot stickers would have liked some jalapeños inside of the pot sticker, but still quite delicious and well presented.

Pot sticker heaven!

For those foodies who like mussels, the Red Curry Mussels served with a coconut and lemongrass sauce are a foodie favorite according the restaurant.

Red Curry Mussels--Spicy and unique flavors!

Since Susie and I eat for a living, we are often too full to try everything on the menu!  However we gave a good run at Nine|05.

Bogsinske and Carter say their food at Nine|05 is French in technique but Asian in deliverance.  They hit the farmers market twice a week to buy ingredients. Together they boast vast culinary training and these experiences give, Carter’s and Bogsinske’s dishes a strong depth of flavor.

Bogsinske has been chefing in the Valley of the Sun for years and said his “culinary father” is Michael DeMaria (of Heirloom).

Ironically, a few minutes after he said that De Maria walked in Nine|05 for an early dinner! He happily obliged us and posed for a picture.

Bogsinske & DeMaria showing each other some chef love!

Nine|05 is bringing foodies to downtown Phoenix.  Long gone are the days where there was no culinary talent downtown.

Nine|05 is breathing new life and vitality to the restaurant scene to Phoenix.  We can’t wait to try the two other restaurants that will occupy the space with Nine|05.

We are delighted to have met Jennifer at Phoenix Cooks and even happier she asked us to try out her Asian pride and joy!

Do you want to know what other culinary adventures we are having?  See what we’re cooking up at www.foodieslikeus.com

By J.E. Pizarro, Chief Executive Foodie

While in Chicago I had a unique opportunity to visit one of Susie’s favorite restaurants on the planet.  For the last few years every time that seafood was mentioned, she brought up Bob Chinn’s Crab House.

Proof that I was really here!

While I had some extra time on my way to my boarding school reunion, I decided to drive up to Wheeling for lunch.

It reminded of a seafood restaurant that we used to frequent in Puerto Rico as a kid (until it was swept away by a hurricane.)  Right down to the wood paneling and the pictures of past guests on the wall.

I was greeted by a very friendly hostess, who quickly offered me a nice table by the window.  The place was definitely packed.  It’s not the power suit and stilettos crowd of Scottsdale, but a warm, inviting group of people actually enjoying a lunch as opposed to being on their crackberrys and making endless cell calls within earshot of other patrons.

I told my server Lisa that I was a first time visitor to Bob Chinn’s all the way from Scottsdale.  She gave me the grand tour of the menu and the specials of the day.  The menu has so many options it was almost impossible for me to decide!

The restaurant serves possibly the best garlic bread known to man.  The bread rolls are literally covered with an olive oil, garlic and salt mixture that is die for.

The best garlic bread in the USA. We challenge you to find better.

I also tried the New Zealand Mussels.  Aside from Sauvignon Blancs, my exposure to other things New Zealand is quite limited.  The mussels were very vibrant in color with minced garlic and parsley on top.  Very tasty!

New Zealand Mussels--just don't make me drink NZ Sauv with them!

Next, Lisa brought me their signature clam chowder.  I will say that typically clam chowder and I do not get along well, but it was velvety smooth with nice bits of pinkish clams (as opposed to those sad grey ones you find in other restaurants).  I may start eating clam chowder again! Good thing they ship overnight!

The Clam Chowder that changed my mind...

Next on the block, the crab legs.  In most restaurants, ordering crab legs is easy. Basically one simply chooses the portion size and type of crab.  Not here!  There are many different kinds, from Alaskan to Louisiana Blue Crabs – the choices are equally as delicious as the next (so I’m told).  I decided on the Alaskan Red king crab legs (16oz).

I’ve never been one to like to eat with my hands or manipulate food on my plate with any sort of tools.  In this case, I looked forward to getting in there and finally learning how to take the meat out of the shells without making a huge mess on the table.  Lisa gave me a quick demonstration on how to de-shell the crab legs and then stayed with me while I tried it for the first time.

My Crab De-Shelling masterpiece

Two twists and a yank later, the crabmeat slid out without a mess!  I was so impressed with my new skill that I de-shelled all the crab that I had on my plate.  The crabmeat was every bit as tender and savory as Lisa had described. They serve it with clarified butter, however, I particularly enjoyed the mayonnaise, hot mustard and lemon aioli that accompanied it as well.

After my lunch I was introduced to the Director of Operations, Dino.  He took me on a tour of the restaurant.  On the walls, they have GIANT (and I do mean GIANT) crabs and lobsters mounted in glass shadow boxes.   In the middle of the restaurant they have a seafood counter where you can purchase many of the same items that are on their menu.

The crab that ate Chicago.

With Susie back in Scottsdale, I could not leave there without purchasing a few items to take back with me.  To my surprise, Bob Chinn’s publishes a cookbook as well as packages their seasoned salt for people to take home (at a small cost).  I bought a BC polo shirt and some other items as well.

Buy your crabs and take 'em home!

Susie was utterly delighted with my raid on the gift shop. She was however, dismayed to here I did not try Bob Chinn’s signature drink: the Mai Tai. She assured me that the Mai Tais at Bob Chinn’s are by far the best in the entire USA including the one’s she has had in Hawaii. The Mai Tai is served in a fun yellow plastic cup that she has a collection of at her home.

I thoroughly enjoyed my visit, and now understand my business partner’s obsession with this restaurant. Bob Chinn’s is one of the highest grossing, single location restaurants in the USA.

I will definitely return at my next opportunity to try some of the other delicious and savory items!

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