By Susie Timm, Chief Operating Foodie

A long time ago, in a land far, far away, I visited Oklahoma City to teach a sales training class at a bank I used to work for.

What makes this a riveting tale, is the fact that this particular bank branch is located in the Stockyards in Oklahoma City, which incidentally, is celebrating its 100 year anniversary this year!

It’s like stepping into another universe. A really beefy one.

My good friend Lewis Jones is the manager of the bank. He gave me the lowdown. The bank branch is over 40,000 square feet, opened in 1924 and the interior is decorated in a pretty sweet 60’s western motif.  It has over 10 drive-thru lanes. The parking lot can hold hundreds of cars. The tour of the property took over an hour to show me every nook and cranny. It really is a sight to behold.

It stands out in my mind as one of the coolest experiences I had ever had in banking. The people who attended my class had a warm hospitality and kindness that has scarcely been replicated.

Having lived in Phoenix for almost 19 years, I had certainly heard of the Stockyards restaurant located near Sky Harbor. However, I had never an opportunity to try it, and had no expectations upon my arrival.

I pulled into the parking lot, and was instantly transported back to that day in the Oklahoma City Stockyards. Granted, I am comparing one building in Phoenix to a gigantic section of the city in OKC. But bear with me—I’m a nostalgic one.

The Stockyards Restaurant opened in 1947 and it was located in the center of the Tovrea Stockyards, which was the world’s largest cattle pen feeding operation with over 300,000 head of cattle per year! That’s a whole lot of beef!

The owners restored this Phoenix institution in 2005 and it’s now listed on the City of Phoenix’s Historical Register!

Jay and I had a drink at the infamous 1889 Saloon, and then we were seated in the main dining room.

I enjoyed the authentic interior that has been updated with new ceilings and carpet and paint. It really helped me stay in my OKC daydream.

We perused the menu and noted some interesting items—while there is an abundance of standard steakhouse fare—there was also interesting items like Buffalo Meatloaf, Wild Boar and Venison Sausage and of course their signature appetizer, the Calf Fries with Cocktail Sauce.

As I have mentioned in MANY of my reviews, I am nearly as fond of “other meat” than your basic fish, chicken, beef and pork. Jay is however, a fan of all things edible.

I was willing to try the meatloaf and sausage, but I drew the line at Calf Fries (I will let the reader Google that term to determine why). Call me a wuss. Tell me I am not adventurous enough. I’ll take all the ribbing. But there’s not a chance in hell I was going to try a calf fry.

Just thinking about it now makes me shudder.

I have heard however, that as calf fries go, The Stockyards does a fantastic rendition. I’ll take their word for it.

We sampled shrimp scampi that was tender and perfectly cooked in a buttery garlic sauce that highlighted all the flavors of this classic dish.

I did enjoy the boar/venison sausage and thought it had a delectable flavor and texture.

The blue crab cakes had a spicy remoulade sauce and some cheese on top of them—we desired they be cooked a tad bit crunchier, but we liked the overall composition.

We tasted both the iceberg wedge and Caesar salads. Both were creamy and very fresh.

Our server Kathy showcased more of that OKC hospitality I was yearning for. Perhaps it’s just a Stockyards thing? I wonder if anywhere there are stockyards, exist kind and delightful people? I digress.

Jay and I continued thru samples of salmon, walleye, elk and a filet done Oscar style. We enjoyed the varied tastes and seasonings on each preparation.

The true homerun of the night however, were the two desserts we were presented with.

The strawberry shortcake was second to none! It was bright and spongy and truly outstanding.

The chocolate mint parfait had a slightly crunchy texture but the notes of mint and chocolate were pronounced.

Next time I visit, I look forward to a large heaping pile of steak, or perhaps their prime rib dinner with all the fixings for only $24.95 all summer long!

I enjoyed my nostalgic adventure to The Stockyards restaurant immensely. It is a Phoenix relic and must-visit dining spot. Next time I am jonesing for a truly authentic meat-filled trip down memory lane, I know just where to go!

http://www.stockyardsrestaurant.com/

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Tucked into a strip center on the corner of 7th Street and Mountain View lies Scramble, a quick casual breakfast joint that is mixing things up in this Sunnyslope neighborhood that is a mixed bag of old, ramshackle homes and luxury condos. Though the location is a bit precarious, Scramble is in good company; it sits adjacent to the popular Il Posto/Lounge and across from the Burger Studio.

We dined on Memorial Day Monday and, though when we walked in we pretty much had the place to ourselves, by the time we were stuffing forkfuls of scrumptiousness into our faces, the place was packed and there was a line out the door.

Scramble is a hip, sunny little spot – hues of green, bright orange and brown fill the modern, open space. Clocks tell the time of cities across the country from San Francisco to New York, large flat screens cover every corner, cute egg and breakfast quotes adorn the walls and a giant word scramble (no pun intended) keeps diners busy searching for egg varieties during the short wait for their plates.

Armed with recommendations from General Manager Cameron Froment, we decided to try both a savory and a sweet dish. He suggested the French French Toast and one of the Brizzas. What’s a brizza, you ask? It’s a breakfast pizza, and while for me those two things would have never gone together unless it was actually pizza for breakfast, I was pleasantly surprised!

Ok, so let’s start with the sweet. The French French Toast is super-thick slices of French baguette dipped in vanilla custard and served with cherrywood bacon. It was crispy on the outside and ooey gooey on the inside. I am a true French toast lover, and this goes down as one of my favorite French toast experiences. You know it’s good when the butter and the syrup are the only things that remain on the plate when you’re done. With French toast this good, you don’t need anything to cover it up.

The accompanying bacon was thick and chewy, not crispy and curly like the kind of bacon I make at home. The cherrywood flavor really came through not only in taste but in color – it was quite beautiful bacon! But truth be told, I slid most of it over to my carnivorous hubby in exchange for another slice of his Brizza!

There are four Brizza choices on the menu, but we chose the Toluca, following Cameron’s sage advice – plus it had a little fire icon next to it, signifying it as a spicy dish. We were sold. In case you aren’t into spicy, especially as the sun is still rising, the Gouda is another very popular Brizza choice.

The Brizza is made with hand-tossed dough that is reminiscent of a breakfast biscuit, then it’s covered with hollandaise sauce, scrambled eggs, and in the case of the Toluca, chorizo, bell pepper, Monterey jack cheese and a jalapeno cream cheese drizzle. The chorizo packed a powerful spicy punch, but the creamy cheeses and hollandaise sauce cooled things down. It was an exercise in delicious complexity, and left me wanting more. I’m a convert and am intrigued to try other Brizzas!

Classics such as eggs benedict, omelettes, pancakes and oatmeal round out the breakfast menu. Scramble serves lunch after 11:00 a.m., and offers a variety of sandwich, pizza and salad options.

Scramble is no ordinary breakfast joint, however. Despite its quick casual atmosphere, this restaurant is truly dedicated to its craft – and that starts with the ingredients. Scramble uses only fresh ingredients from local markets, farmers and vendors and maintains relationships with local favorites such as Hickman’s Family Farms, Schreiner’s Fine Sausage and Sun Orchard.

My only disappointment here was that I did not have enough room to sample all the items that I would have loved to try. But I’m not too sad about it — I’m planning my next trek to Scramble very soon. I hope to see you there!

http://www.azscramble.com

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 Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you read my previous article on PastaBAR, you’ll remember that my husband and I dined there the night of the Fresh event, therefore we wanted to try the specially prepared three-course meal that Chef Wade Moises created in collaboration with the movie’s farm to table theme.

It was dynamic. However, the regular menu was far too enticing to pass up entirely, so we decided to order a few additional items to sample.

We started with the fritto misto – a delightful selection of fried garden vegetables including green beans, cauliflower, fennel bulbs, turnips and baby carrots – and the buffalo mozzarella, basil pesto, and heirloom tomatoes with anchovies. Each dish was clean and simple, letting the food really speak for itself. The freshness revealed itself in each delicious bite.

While I enjoyed the second course of the Fresh event tasting menu, my husband dove into the fettuccini tagliatta with charred rib-eye, arugula, cherry tomatoes, roasted garlic, and Parmigiano. This dish was to die for, and I found myself stealing forkfuls from his bowl more often than I care to admit. So yummy.

We also had to sample the slow roasted pork shoulder, which was juicy and flavorful. This also happened to be the spark that ignited Chef Wade on this night.

When he came to our table to say hello, I didn’t know quite what to expect. Some chefs are shy; some are arrogant. Chef Wade was a bit reserved… that is until we complimented him on his pork and my husband mentioned that he is a competitive barbequer. Suddenly something was unleashed within him, and he was talking a mile-a-minute. Smoking meat happens to be his second favorite way to cook, so the next thing you know he and my husband were talking meat, sharing vendor selections and trading cards. He revealed his busy schedule – maintaining the Downtown Phoenix Public Market, and owning and operating PastaBAR. I’m not sure the man had gotten a full night sleep in weeks, and it seemed clear that he was running on adrenaline – and possibly a lot of caffeine.

He also shared with us his inspiration for the PastaBAR menu: the small towns in Italy where he lived and worked. “They call it ‘townie’ food,” he shared. The idea of preparing fresh food from local vendors isn’t an anomaly in Italy as it is here, however. “It’s just the way it is there,” he explained.

In addition to the cultural tutelage he received while cooking in Italy, Chef Wade also worked in New York City with famed Chef Mario Batali. He served as sous-chef/chef di cuisine at Batali’s Lupa Osteria Romana, and, of course, you’ll remember that he served as executive chef of north Scottsdale’s Sassi prior to opening PastaBAR, so it’s no coincidence that pasta is his passion. And that passion is evident in every dish presented at PastaBAR, and in Chef Moises himself!

 www.pastabaraz.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

I am such a pasta junkie that I jumped at the chance to check out PastaBAR, even if it was under the “guise” of attending a promo for the Fresh documentary – and a farm to table dinner prepared by the extraordinary Chef Wade Moises himself (please stay tuned for more on him in a very-near-future article).

Now, I have to admit that since becoming a full-time mom and only a part-time writer, I rarely leave the comfort zone of my immediate neighborhood. It’s been years since I’ve frequented a restaurant in downtown Phoenix, but I was impressed to see the whole area coming alive with hidden gems. And I mean that in the truest sense of the phrase. PastaBAR is housed within a building – you might never know it was there if you weren’t looking for it. Good thing we were.

Chef Wade prepared a special three-course meal the night we dined in collaboration with promotion for Fresh, which is showing this Friday and Saturday only at the Madcap Theaters in Tempe. The dinner came complete with a ticket to see the movie, which emphasizes the importance of re-inventing our food system to forge a healthier, more sustainable alternative by using local produce and meats – something Chef Wade does on the daily.

His menu even states: “PastaBAR uses as many products from as many local farmers, ranchers and producers as possible.” A quick breeze through the website and you’ll find a list of some familiar names — McClendon’s Select, Maya’s Farm, The Meat Shop, Sunizona, and the Downtown Phoenix Public Market, which Wade is now running (more on that in the coming part-two article – you just can’t fit Chef Wade into one little blog!).

The menu that he created to promote the Fresh concept was steeped in simplicity. The first course was braised leeks in water, olive oil and butter topped with hard-boiled egg shavings and breadcrumbs. The mild leeks were intensified by the unique textural sensations of the egg and crunchy breadcrumbs. We were off to a good start.

The main course was a pasta primavera packed with homegrown vegetables – sugar snap peas, Maya’s sweet 100s tomatoes, green beans and fava beans – and topped with basil and Parmesan. The homemade, hand-rolled garganelli pasta was perfectly cooked. Elegant yet simple, this pasta dish did not leave me with that heavy feeling that I usually get after eating a plateful of pasta. And believe me, I finished every last bite.

Chef Wade rounded out the three-course meal with each diner’s choice of one of three fresh granitas. I couldn’t resist the cherry-lime, which was mouth-puckeringly tart. It tickles my taste buds just thinking about it. I couldn’t finish it, but I did demolish the decadent cream atop my icy dessert. I’d gladly down a martini glass filled with that stuff any day.

If you are a fresh food foodie, check out Fresh this weekend. You will be inspired to, like Chef Wade, find a fresh, simple and local way to cook, eat and enjoy the fruits of our regional farms. But if you don’t feel like doing it yourself, head to PastaBAR for a heaping helping of farm to table freshness.

http://action.freshthemovie.com/p/d/freshthemovie/event/display-theater-event.sjs?event_KEY=19721

http://www.pastabaraz.com/

By Susie Timm, Cheesy Operating Foodie

As a child growing up in Wisconsin, if we needed cheese, we simply went to the local cheese store. There are dozens of such specialty stores scattered across the landscape of my birth state. They are as commonplace in Wisconsin as cows. Ok, perhaps not that common, but the point is still the same.

In Arizona however, specialty cheese shops were as scarce as snow in Scottsdale.

That all changed on August 15, 2009.

Self proclaimed cheesemonger, Lara Hardwick opened Petit Fromage inside D’Licious Dishes at 7^th Ave and Missouri in Central Phoenix, and through the power of social media, has transformed the cheese culture in Arizona forever.

Hardwick has owned Fromage a Trois Fine Foods, a specialty wholesale food company for several years. Her company is a chef’s concierge service of sorts, and she specializes in helping local chefs locate hard to find ingredients.

“I kept fielding phone calls asking me where our cheese shop is and so we had been looking for a retail outlet to service the consumer market,” said Hardwick.

Hardwick spent a lot of time learning about and developing a strong respect for the American Artisan Cheese Movement, so a cheese shop was a natural next step.

“Years ago there were more specialty cheese and gourmet food stores like Duck and Decanter and other pockets of places. Americans in general just started to have their food tastes change and as companies started to private label, our support of mom and pops and boutiques started to change,” explained Hardwick.

She continued, “now the economy has shifted again and people are supporting local. Also having a cheese shop is a very difficult business. I wouldn’t be able to open a retail shop if I didn’t have the wholesale business. Partly because of the sheer volume of products and the cost associated with buying these specialty goods. Everything is hand made, hand wrapped by farmers themselves.”

Hardwick’s cheese collection is impressive. During our visit, she served up some tasty goodness to Jay and me and I was enamored.

Hardwick calls herself a “cheese geek” who spends a plethora of time researching products and she said, “I handle an absurd amount of cheese on a daily basis.”

She mixes local and other domestic cheeses with some imports from Italy, France and a few other countries.

Some of her best sellers come from Rogue Creamery, Bee Hive Cheeses, and Oregon Blue Vein.

“Most of my cheeses you won’t find anywhere else. I have organic teas and olive oils no one else has, and goat butter,” said Hardwick.

Consumers can special order quality products that she can get to AZ in good condition.

“Shipping in summer months is super challenging. I monitor quantity and volume during the cool months to make sure we have enough here for summer time,” said Hardwick.

I found out about Petit Fromage through Twitter and asked Hardwick how it has impacted her business.

“Twitter is responsible for 60% of business that walks thru our doors. It’s how people found out about the shop, where we are. I can’t imagine where I would be without it,” she said.

Her short-term goal is to get even more people through the door. She’s open 11-8 M-F and 11-6 on Saturdays.

Long term, Hardwick hopes to open a wine bar concept in Scottsdale or Arcadia in addition to the cheese shop.

“This could be expanded to a bigger, sit down eating experience with wine and beer pairings and a venue we could do events at etc. I am actively pursuing that option,” said Hardwick.

Hardwick plans to do more events and classes in the summer time as she said, “a lot of people who want to expand their palates and learn more about cheese.”

I for one am so grateful for a friendly, neighborhood cheese shop that’s not in America’s Dairyland.