By Susie Timm, Chief Operating Foodie

In my business and social lives, there are various “truths” I live by:

• Blondes really do have more fun.
• Champagne and bacon are food groups.
• Do what you say you are going to do, every time.
• Put in more effort and thoughtfulness than your competition, and you will win every time.
• Hire people who are extremely loyal and treat them all as your equal.

The first two might be a bit more tongue and cheek, but the last three have carried me very far in my career, in a relatively short period of time.

I am drawn to people within whom I see these beliefs in action. One man who truly exemplifies integrity and ingenuity is Joe Johnston.

He’s practically a living legend in Gilbert Arizona where he was born and raised. His three restaurants (Joe’s Farm Grill, Joe’s Real BBQ and Liberty Market) were preceded by a thoughtful and very fortuitous run in the retail coffee business, as the original founder of the Coffee Plantation.

I had the opportunity to meet Joe last winter while planning the pre-party for the Guy Fieri Roadshow Tour with other restaurants that have been featured on Diners, Drive Ins and Dives from Arizona.

Through another one of my “truths” (social media is the marketing train of the future and if you don’t get on it, you will be sorry!) my dialogue with Joe expanded.

Weekly on Twitter, we commented back and forth on all things related to food. I heard so many great things about the two restaurants he owns that I had never visited (Liberty Market and Joe’s Real BBQ).

Finally, I decided to make a trip out to Gilbert to meet with Joe and discuss some event ideas for the summer. Or this was my ruse. I really wanted to eat some of his food too!!!

I have been on a special eating program (code words for diet) for the past 40 days.

Only now am I able to incorporate new foods back into my diet and eat out in restaurants again.

I have also taken up drinking almost a gallon of fluids/day.

Massive fluid intake =by the time I got out to Liberty Market in downtown Gilbert, I really needed a bathroom.

Of course I had to photograph the outside of Liberty Market first, including the original sign dating back to the 1950s.

I scurried inside and headed towards the bathrooms. Ran into the stall and stopped in my tracks.

Um. What? Are there RECIPES on the walls of this stall??? Recipes??? All over the place! WHOA!! Holy artichokes batman! This was unreal to me.

I got out the camera. I started snapping photos. So far, this was turning into the most interesting restaurant visit I had experienced in a long time. Good thing the stall doors went to the floor or other restroom patrons would wonder about the flashes from my camera….

I now had a huge smile plastered to my face. I walked back thru the market, past the brick pizza oven and into the restaurant. I saw Joe behind the sandwich and salad line, gave him a wave and took a seat in the restaurant.

I started reviewing the menu and strategizing my lunch options. Before Joe could tip his hat to me, I had decided upon the Italia salad. This combination of chopped greens, arugula, dry cured Sicilian olives, Molinari salami, oven dried tomato, artichokes, basil and shaved pecorino romano, all tossed in a lemon-y vinaigrette would prove to be an incredible taste experience—but I will get back to that later.

Joe came over and we did what we do best. Talked about food. A lot. We planned some fun outings for the summertime (stay tuned for event details!) and I got the full-scale tour.

We walked behind the line in the sandwich and salad kitchen and I made Joe take the Guinness cupcakes out of the case so I could photograph them. I was also wowed by cinnamon rolls the size of my head. They scratch make all their desserts in house every day.

Then we wandered into the actual kitchen and met the head chef, pastry chef and a mouthful of delicious and creamy ricotta.

He showed me the sleek water purification system they use for all the water in the restaurant.

He introduced me to his business partner, the dishwasher, all the cooks and really anyone whose path we crossed.

A few thoughts kept resounding in my head: “This guy is so respectful and kind to his staff,” and, “Every thing he does is at least one notch better than any of his competition. From scratch made pastries, to local ingredients, to purified water.”

I told Joe what I was thinking.

He responded, “I try to do two things really well: create food and service experiences that show my passion for food and come from the heart. Every time.”

I personally think he does a lot more than two things really well. But I’m just sayin’…

We crossed Gilbert Road and hit up Joe’s Real BBQ for a quick tour over there as well. All the way, Joe greeted people on the street by name and was an instant sensation as we walked thru the BBQ joint.

He explained the concept of Joe’s Real BBQ to me (scratch made sides, buffeteria style service) and then he showed me the big guns.

Three gigantic meat smokers that hold up to 1200 lbs of meat each! Being BBQ obsessed as I am, I was in complete awe.

He unlocked one of the smokers to give me a quick peak—it was BBQ bliss.

Rotating racks. It was brisket in the mist. We shut it back up before the pit boss got ornery and he showed me the smoke stacks on the outside of the building.

It was also fun to note enormous vats of baked beans, apples for sauce and onions being prepped.

At Joe’s Real BBQ as at Liberty Market, Joe showed me his humble, unassuming style of management and ownership. It was awesome to witness.

We made our way back to Liberty Market and ordered some lunch. Joe ordered the salmon plate “Joe’s Way” (veggies instead of toast points) and we saddled up to the espresso bar.

The e-61 bar (named after the espresso machine that brews some of the tastiest espresso I have ever had) sits in the front corner of Liberty Market and offers caffeinated libations that rival any coffee house I have ever been to.

The head barista, Teresa Fulk, whipped me up their house specialty: the cortadito. Cuban espresso, sugar and steamed milk. Of course I had her make it without sugar and with heavy cream, but it was heaven in a mini-cup. They have over 17 different drinks on the menu. I am certain however that the Barista Queen (as Joe calls her) would crank out anything a coffee loving foodie desired.

The salad of my dreams arrived and I was in salty and tangy heaven. The lemon dressing really balanced the saltiness of the cheese, salami and artichokes. I loved and savored every bite. It will remain in my short-term memory until I eat it again. I predict that will be in the next 7 days as I won’t be able to wait much longer than that.

There are plenty of other things I things on all three menus I can’t wait to try! Including but not limited to: griddled bread pudding (made from their cinnamon rolls!), Sicilian scramble, wood-fired pizza and the simply grilled halibut.

Truly delicious food, incredible service, ambiance, character and charm. All of Joe Johnston’s restaurants encompass these traits.

Somehow, I am guessing the staff’s flawless execution of these traits, comes from top down management.

I look forward to future visits to Liberty Market and the BBQ. I’ve got a lot more recipes to copy down from the bathroom stall.