By Susie Timm, Chief Operating Foodie

After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out.

However, I had set this date night up with my husband weeks before and I didn’t want to disappoint.

In all my years in Phoenix, neither Eric nor I had ever been to a Morton’s The Steakhouse. They had invited Jay and I a few months back to a wine tasting event and I proclaimed I would return for a meal very soon.

I had heard tales of live lobsters and gigantic slabs of meat being rolled out to our table as part of the experience.

The GM, Michael Colleluori greeted us when we entered and ushered us into the very classic steakhouse dining room. He pulled the entire table out for us to sit in the rounded booth.

Colleluori introduced us to our server for the evening, Cory. I immediately had a feeling we were in for an incredibly special dining experience.

Many blog readers will note that I am a huge meat eater and meat fan. In fact sometimes I wish I could exist on steak alone.

Morton’s is of course, a classic steakhouse. From the celebrity photos on the wall, to the dark, very masculine interior. I pictured serious, 3-martini, power lunches that happen in the Phoenix business elite community. I am pretty sure I’m right…well, except perhaps about the 3-martini part.

As I typically prefer, we asked Executive Chef Steven Anderson to prepare a variety of selections so that my husband and I could focus on conversation instead of the menu.

Cory did insist upon doing the standard menu presentation, which indeed, did include an introduction to a live lobster and various large hunks of cow. I enjoyed his presentation because I am a fan of any nostalgic food traditions.

I started with a dirty martini that was everything my favorite cocktail should be with just the right amount of olive juice and three plump olives on a skewer.

We first tasted the Baked Prime Ocean platter that comes with bacon wrapped sea scallops, jumbo lump crab cakes, oysters Rockefeller and colossal shrimp Alexander.

From my first bite, I was enthralled. I’ve had many versions of crab cakes, fried shrimp, and Rockefeller. The shrimp was crisp and perfectly executed. The Oysters were finished with a dash of Pernod giving them a unique but satisfying flavor. The crab cakes had juicy and chunky pieces of actual crab with a spicy twist. Chef Gordon Ramsay would be quite proud of how perfect the scallops came out, as he typically annihilates the cooks on “Hells Kitchen” for screwing up that dish.

The salad course was a standard steakhouse chopped salad though I did enjoy that it included hearts of palm and the dressing was very light.

I was getting full and nervous because up next was meat and I wanted to have enough room! I contemplated taking a brisk walk around the Esplanade but then my dear husband reminded me it was well over 100 degrees outside.

The meat arrived. Behold. The meat set in front of us was a sight to see.
We stared at the bone-in rib eye and the bone-in filet mignon. It was enough meat for a family of 5.

I felt like I had to take one for the team so I sliced off a piece of the filet and dug in. Cooking this tender cut of beef on the bone imparts even more flavor than normal. It was perfectly cooked and really did a dance on my taste buds.

Nothing however, could have prepared me for that rib eye.
It is rare if ever that I would order a rib eye in a restaurant. Or purchase one to grill at home for that matter.

So to say I am skeptical is an understatement. I bit into my first taste of that steak and my mouth started to water so much I almost choked. It was that intense of a flavor and texture combination.

It was so good it was almost sinful.

Eric said it was one of his top 3 steak experiences of his life and frankly I must agree!

I will savor that steak memory for many years to come.

I ignored the side dishes (asparagus and lyonnaise potatoes) in favor of the meat, but my husband complimented both.

I was bursting at the seams, but Cory informed us of the newest menu addition that we “had” to try: the sundae made with Morton’s legendary chocolate molten cake, caramel and hot fudge.

They brought the thing out with a crane. It was everything a sundae should be. I could have found room to eat the entire thing, but I managed to show some restraint. We tasted the carrot cake as well with its decadent cream cheese frosting and moist cake.

At this point both the chef and GM came over for a chat. We were drooling and raving about the meat and they both beamed with pride.

I am sure there are many GMs and Chefs in the Valley who love where they work. I am sure there are others who love the company they work for. I am even sure there are others who have a strong passion for everything related to food.

That being said, I hereby declare Anderson and Colleluori to be cut from a different cloth from the average Chef/GM duo. These two are some of the most passionate men I have ever had the privilege of meeting. They take great care in assuring every single person who eats at Morton’s has a consistent and outstanding experience.

It shows in the quality of the service and the food. It shows in the incredible attentiveness of the staff. It shows in the gigantic beaming smiles on everyone’s faces.

I am so incredibly impressed with the leadership team at this restaurant. For service alone I will dine again. Good thing the food is delicious too.

http://www.mortons.com/

By Susie Timm, Chief Operating Foodie

Having lived the past 10 years as a banker, the only job specific conventions I have ever attended in the past were banking related. Yawn. Not much more boring or lame than spending 4 days with stuffy, black suit wearing old white guys.

My convention life got a major facelift/upgrade as Jay and I embarked on a 6-day NYC adventure to attend the Fancy Food Show at the Javits Center.

I received a huge amount of pre-show advice like, “don’t eat everything at once or you’ll puke,” and “it’s the most overwhelming amount of food you’ll ever witness,” etc.

As we entered the show with our mighty press badges dangling from our necks, we were indeed, awestruck.

We spent 2 days at the show exploring various food trends and taking diligent notes so we could report back to our loyal foodie following on interesting and new food products and trends.

1)    Indian Flavors Go Mainstream: In the past year or so I have been seeking some excellent Indian food in Phoenix—I’ve found a few places but nothing that would stack up to a major metropolis. Now I can have those flavors at home with some of the MANY products I encountered at the Fancy Food Show. The Tandoor Chef (http://www.deepfoods.com/Tandoor-Chef.asp) has a Naan Pizza, which combines robust and authentic Indian spices on Naan bread that creates a crunchy and spicy masterpiece.  Bombay Authentics by Roland Foods http://www.rolandfoods.com and Spicy Nothings (http://www.spicynothings.com/) both launched jarred curry products that are as simple to use as: cook meat or veggies of choice, add jar of sauce, serve over rice. I also saw Indian flavor influence in everything from chocolate, to cheese to marinara sauce.

2)    Unique packaging that makes life at least 10% better. The Savannah Bee Company (http://www.savannahbee.com/) introduced a no drip, pump honey product that will keep your cabinets ant and sticky mess free. One of my most favorite products of the entire show was the 100 calorie green olive pouches by Mario Camacho Foods (http://www.mariocamachofoods.com). These babies are packed in a little olive oil, but no brine and are portable. They are great for picnics and to throw in my purse for an afternoon snack. Another innovative “pouch” product is by French company Andre Laurent. These guys created side dish sauerkraut made from only the best cabbage and packaged again, in a pouch, without that weird and overly stinky brine.

3)    Vegetarian Bacon: So I fully expected to see real bacon on and in EVERYTHING this year, but perhaps that moment has passed? Instead I encountered the impossible….vegetarian friendly bacon flavored treats. From Bacon Krisps (http://www.acmeimport.com/products.php) that are air puffed chunks of fake bacon to Bacon Salt and Baconnayse (http://www.baconsalt.com), these products will light up the flavor palate of those veg heads who have been yearning for bacon without having to sacrifice their convictions.

4)    Hibiscus Teas: First of all there was a HUGE abundance of coffees and teas this year at the show. The stand out flavor seemed to be hibiscus infused with various fruits. I spent a long time tasting the iced versions of this trend at the Republic of Tea (http://www.republicoftea.com) and found flavors like Vanilla Apple, Blueberry, Key Lime and Pineapple. All were refreshing and light with that special crispness that only hibiscus can impart.

5)    Ghost Pepper: Opposite of hibiscus and its friendly, skipping in the street holding hands mentality, I found the Ghost Pepper. Deemed the world’s hottest pepper, this guy made his debut in everything from chocolate to salsa to BBQ sauce. Mrs. Renfro’s Salsa (http://www.renfrofoods.com/) debuted their Ghost Pepper salsa at the show to rave reviews. This product will be on the shelves in the next month or so. No specialty goggles required to eat it, but it certainly did have QUITE a burn.

6)    Healthy and crunchy snack overload! Around every corner I found air-puffed chips, veggies, fruits, even French fries. Health being the ultimate goal—flavor perhaps not? One company with an interesting spin on snack foods is Corazonas (http://www.corazonas.com), whose line of tortilla and potato chips and oatmeal snack squares were clinically shown to lower cholesterol. The line has plant sterols that are infused in the snacks. I was impressed with how good their snack foods tasted and coming from a long line of high cholesterol family members, I was excited to know I could snack delicious!

7)    The electric meat smoker: So when we got invited to meet with the folks from Bradley Smokers (http://www.bradleysmoker.com), I was hugely skeptical. Especially considering I am a competitive BBQ-er and there’s NO way I thought a plug in smoker could ever do what a real live Diamond Plate bad boy could accomplish. This gadget that looks suspiciously like a dorm refrigerator has been around for many years actually and has a pretty slick method of smoking and rotisserie inside it. I am not 100% convinced since I’ve not used it, but for a cool gadget perhaps in an apartment complex on a covered 2^nd story patio, this might be one way to get your ribs on?

We had a blast for 2 days wandering miles and miles of various gourmet food products. We stuffed ourselves silly. It was truly one of the high points of 2010 and we are looking forward to the Winter show in San Francisco in January!

By Susie Timm, Chief Operating Foodie

Ahhhh, Barbeque. I love everything about it. From the crunchy bark of a perfectly smoked pork shoulder, to the chewy and tender texture of beef brisket.

I love a rich and spicy BBQ sauce. I love brown sugar based rubs. I love it so much that I am part of a professional BBQ team called Loot and Booty BBQ. We have competed and won in several Arizona and Kansas City competitions.

For as much as I love BBQ however, I am very, very picky about it. I think after spending a whole lot of time sleeping in parking lots and figuring out how to master competition Q, my perception of good BBQ has changed. I do not subscribe to the school of thought that says, “There’s no such thing as bad BBQ.”

That being said, I rarely, if ever, eat BBQ in restaurants. I did have a chance to try out Joe’s Real BBQ in Gilbert a month or so ago and thoroughly enjoyed it.

Many, many people have told me that I needed to venture northward to Bryan’s Black Mountain BBQ and give it my “Foodies Like Us” stamp of approval.

I drove up to Cave Creek with my expectations low. Though friends, who have excellent culinary prowess, have wholeheartedly endorsed Bryan’s, I was still dubious about the entire thing.

BBQ is sacred to me and I take it very seriously.

I arrived and did the sniff test. What’s that? Well, I strongly believe that one should be able to smell a BBQ joint prior to entering it.

I took a deep breath.

Ahhh…Ok, test #1. Passed with flying colors.

I entered and admired the western décor, cool neon sign and of course, was hit with a wave of smoky, meaty blissfully scented air.

Chef/Owner Bryan Dooley came over to the small table we were seated at, introduced himself and recommended we move to the long picnic table in the corner. We had decided to let him bring out various plates and specialties for us to taste instead of ordering straight off the menu. He said he would keep bringing us food until we said “uncle.” Evidently he thought we needed a LOT of table space. I would soon see how accurate that prediction was.

As soon as we were seated, I grabbed my iPhone and checked into Bryan’s on Foursquare. Immediately I received a barrage of responses on Twitter. My friend Kirti, a reluctant vegetarian, asked me to say hello to Bryan for her and to try the tomato sandwich.

In my head I thought, “um, really Kirti, reluctant or not, you are a vegetarian and I really don’t take BBQ joint advice from people who don’t eat…MEAT!!”

The first baskets Bryan brought out were of pulled chicken and pork and ribs and brisket.

I dove into the chicken like a woman who had not just returned from 6 days of eating adventures in NYC…

In competition BBQ, chicken is often the hardest meat to keep moist and juicy. After my first mouthful, I exclaimed to Jay, “Oh my goodness this chicken is amazing! So tender, so juicy!!” I could have eaten that entire pile of chicken myself, but had to tear away.

The pulled pork had a lovely pink smoke ring just below the bark on the end of some of the pieces. Both the chicken and pork had a small amount of sauce on them—barely enough to cover 10% of the meat. However, I LOVE BBQ that way. I am not a big sauce person on smoked meat. I like it to enhance, but not cover. Bryan does have heated sauce vats available for anyone to drown their meat with but I warn against it. Taste the true smoke flavor that the pecan wood imparts on the meat.

That speech over, I will say, the BBQ sauce is delicious and I am now a proud owner of a sample bottle!

Next I tasted the brisket with a judge’s eye/mouth. Our BBQ team has done extremely well in competition brisket so I am fairly judgmental of it. I pulled it apart and it had a little give, it was tender and just chewy enough. It also had a nice bark and smoke ring.

The ribs were tender, but not falling off the bone. That’s a good sign because falling off the bone indicates they are overdone. I liked the ribs and they were just fatty enough to impart extra flavor without being greasy.

The sides we sampled were a baked potato salad and coleslaw with olives in it as well as Bryan’s famous “Six Pack BBQ Beans.” We liked the creamy, dill flavor of the baked potato salad and the olives gave a salty taste to ordinary coleslaw. Neither Jay nor I were a big fan of the baked beans. Of course neither of us drink beer, so the overpowering beer flavor was a bit much for us.

Speaking of beer, Bryan has over 30 different craft beers by the bottle. I am sure my husband will be excited to hear that when we return.

Next we tried the romaine rib salad with a tangy lemon dressing. It was a crunchy and cooling treat between our meat courses. I liked that he sprinkled it with his BBQ rub.

At this point we were getting fairly full, but still game for more food.

Bryan brought over the 2 vegetarian dishes on the menu. A seasonal tomato sandwich made of red and yellow tomatoes sprinkled with smoked salt and topped with a molasses Dijon mayo. He also brought us a pulled squash sandwich.

We first tried the tomato sandwich. We bit in. We chewed thoughtfully. After about 20 seconds of silence, both Jay and I practically jumped up in the air and said, “Oh my goodness that sandwich is the bomb!”

It was everything a sandwich should be—the smoked salt made the difference and frankly, I would seek out Bryan’s just for that damn sandwich. Just don’t tell my BBQ pals that…

The pulled squash sandwich is a reasonable facsimile of a pulled pork sandwich. It was served piping hot on a crunchy, buttered roll. It was extremely buttery tasting. Bryan said many people get it with a fried egg on top. I understand why Phoenix Magazine voted it one of the top sandwiches of 2009!

Next, we tried the Firebird Chicken, glazed with habanero and honey. Bryan called it the “Half chicken from hell” and I can see why. It had a serious kick! Good thing I cooled it down with a piece of fresh watermelon drizzled with honey and topped with fresh, diced jalapenos.

We were pretty much stuffed by now, but were interested in tasting a few other items. He brought out “The Big Pig” which is a basket of fries smothered in baked beans, pulled pork, and jalapenos. I felt like I could take on that moniker after a few bites of its smoky deliciousness.

Finally, we told chef we were beyond full. Of course he brought out his signature ice cream sandwiches cut into small pieces. And of course, I had to try one. Ok, 3 but still… there’s ALWAYS room for ice cream.

I have tasted a lot of BBQ. I truly, have never tasted BBQ in a restaurant as good as Bryan’s. If he were to enter the competitive circuit, he would be a stand out success for certain.

Hell, Bryan’s is endorsed by vegetarians and carnivores alike. I think that says it all!!!

Not only is Bryan’s Black Mountain BBQ worth the drive, it’s inexpensive and truly a gem in Cave Creek. The menu I am writing this review from smells so much like BBQ that I might return in the next 7 days, as I am tempted with the lingering scent of heavenly meat.

 http://www.bryansbarbecue.com/

Hey Foodies, Susie Timm will be on Channel 3 in Phoenix tomorrow, July 2nd at 9:15 AM talking about great last minute ideas for the 4th. Here’s where you can get some of the great ideas we are talking about!!

Red White and Blue Sangria:

1 bottle Pinot Grigio

1/2 cup Triple Sec

1/4 cup Berry Flavored Vodka

1/4 cup fresh lemon Juice

2 TBS Agave Nectar

3/4 Cup Blueberries

3/4 cup sliced strawberries

3/4 cup rasbperries

1/2 cup pineapples cut in shape of stars

Combine all ingredients in a large ceramic or glass container and stir well. Cover and refrigerate at least 4 hours. Serve over ice. Serves 7.

2) All of the beautiful dishes, placemats and star-spangled stuff came from Sur La Table. Check out www.surlatable.com!

3) Cakes/Cookies are from Honeymoon Sweets in Tempe www.honeymoonsweets.com

4) Hot Dog Bar—inspired by recipes from this month’s Food Network Magazine July/August 2010 Issue www.foodnetworkmagazine.com

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 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 Susie Timm, Chief Operating Foodie

Were you aware of the health benefits of bison? It contains a high proportion of protein and minerals in relation to its calorie content, and is a great source of iron, zinc, phosphorus, niacin, vitamin B6 and B12. In addition, bison graze on grass and are not fed commercial feed or grains. Bison also have a lower fat content than beef or pork. (http://health.families.com/blog/nutrition-101-health-benefits-of-bison)

So if you’d like to introduce bison into your cooking, this chili recipe is a great place to start!

INGREDIENTS:

1lb ground buffalo/bison
2 cloves garlic, minced
1 medium yellow onion cut into large chunks
1 TBS Olive Oil
2 cans no salt added diced tomatoes
1 can no salt added tomato sauce
1 can reduced sodium chicken broth
1 TBS dehydrated onion
2 TBS Chili Powder
2 TBS Ground Cumin
Red Pepper Flakes to taste
Kosher Salt to taste
Ground black pepper to taste
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
3 shakes garlic powder
3 shakes onion powder

DIRECTIONS:
In a large frying pan, heat on medium high and then add 1/2 TBS of olive oil. Add bison meat and dehydrated onion, 1 TBS chili powder, 1 TBS Cumin, salt, pepper and red pepper flakes. Cook until completely brown. Drain excess fat from pan (there will be a tiny amount).

In a large soup pot, heat on medium and then add the remaining 1/2 TBS of olive oil. Add fresh garlic and onion and saute until soft. Add chicken broth, 1 TBS chili powder, 1 TBS Cumin, oregano, basil, paprika, garlic and onion powder. Combine and taste. Add salt, pepper and red pepper flakes to taste.

Add tomatoes and tomato sauce. Combine thoroughly until heated through. Adjust salt, pepper and red pepper to taste. Add bison meat and mix well—take care not to break up tomato chunks.

Bring to a boil, adjust all seasonings to taste. Reduce to simmer. Simmer for 30 minutes. Adjust seasonings to taste.

Serve with cheese, sour cream or other desired toppings.

By Susie Timm, Chief Operating Foodie

After working in corporate America for the first 10 years of my career, the past 12 months of self-employment have been a walk in the park. Mostly.

Some days, people and situations frustrate me. Especially when I remember, as the business owner, that I am indeed the one who has to handle these problems (or I pass the buck to Jay…).

Jay and I were set to eat at Bourbon Steak last week and I was in a killer mood. And I had a headache. Double whammy.

I showed up grumbling and I decided not to valet so I hoofed it across the property in painful shoes.

It was one of “those” days for certain.

I arrived at Bourbon Steak inside the Scottsdale Princess in a less-than-perfect mind set.

Jay and I settled into a bottle of wine (1/2 price on Tuesdays!) and reviewed the events of the day.

After telling him my woes—we both started getting fired up. “Uh-oh. This dinner is not going to be very good,” I was thinking in my head.

I am pleased to report, I was wrong. Very, very wrong.

Our server Andrew had a very pleasant demeanor and easily brushed aside the death-ray glances we were shooting around the room.

We decided to sample various tastes from the menu and therefore passed the buck to the Chef to make decisions for us that evening.

The first dishes that arrived were a salad course. First we tried the silky heirloom and burrata salad with pickled onion. It was a bright medley of flavors and colors.

Next, the bibb lettuce wedge with avocado puree and smoky blue cheese was salty and tangy with the right amount of crunch.

My lactose-intolerant dining companion tried the spiced, poached prawns. He said they had a warming general heat and a firm texture.

My mood started to change. Slowly but surely.

Next they brought over what we deemed as the stars of the evening.

Tableside beef and tuna tartare.

I have never been a huge fan of tuna tartare, however, this version has changed my entire way of thinking about it. Both Jay and I agreed it was the best we had ever tasted.

It was spicy, salty little piece of tuna heaven on a toast point. I think I used the word “yowza” multiple times in a sentence. The tuna is mixed with pears, ancho chili and pine nuts.

This little dish brought my mood from a 4 to an 8 almost immediately.

Next, we tasted the Kobe beef tartare.  Also mixed tableside, this dish literally melted in our mouths. It was served with traditional garnish and grilled pita bread. It was also one of the best interpretations of beef tartare I have ever tasted.

Mood meter: 8.5

Next they served us Tapioca Crusted Snapper with basmati rice. The fish was crunchy outside, creamy inside and cooked to the perfect tenderness. The combination of flavors between the seasoned fish and the rice was intensely satisfying. I really enjoyed the light and summery flavors as well as the garlic, aromatics and sesame vinaigrette. It was a very memorable piece of fish that I will return for. Very soon!

Andrew then told us all about the meat preparation for the restaurant’s specialty: steak.

The meat is slow poached at 110 degree heated butter and aromatics for 4-6 hours. Then it sizzles on the mesquite grill for a turn and is finally finished in a 600-700 degree oven. The butter hydrates the steak and keeps it from shrinking when cooked.

Since I am a beef fan beyond words, I was nearly giddy at this point in sheer anticipation of buttery meat delights.

I was not disappointed. We sampled Organic Free-Range NY Strip, the rib cap of the Rib Eye cut and an American Kobe Filet.

All had a rich, butter (go figure) flavor and mesquite char. I found each cut to be incredibly tender and well cooked to my desired medium temp.

They served the beef with three different sample size versions of their side dishes. I tried the mac and cheese, creamed spinach and horseradish potatoes. All were delicious and nutritious. Well, at the least delicious.

At this point I was 100% over my crankiness and ready for something sweet to finish off my delicious meal!

We tasted frozen Fage yogurt with peaches, a trio of sorbets and a banana tarte tatin.

I had to tear myself away from the banana tarte and found the other desserts to be light and satisfying. I am a gigantic Fage yogurt fan (meaning I eat about $20/week of it) so it was awesome to try it frozen.

I will admit I was not sure what my opinion on Bourbon Steak would be. I went there in a bad mood with no real expectations of the meal.

I left with a huge smile on my face and some of the most delicious food I have had in Arizona in my tummy.

Bourbon Steak offers food for carnivores and non-carnivores alike. The prices are in the mid-high range and the setting is upscale and classy. This is indeed a special occasion destination.

Three cheers for Bourbon Steak—they turned my frown upside down! I will return and recommend this restaurant to anyone looking for a first rate food adventure.

http://www.fairmont.com/scottsdale/GuestServices/Restaurants/BOURBONSTEAK.htm

By Susie Timm, Chief Operating Foodie

I’ve been coming to Scottsdale on vacation since 1980 (and I’ve lived here since 1992) and I’ve seen Sphinx Ranch and their alluring “Famous Date Shakes” sign so many times that I became desensitized.

However, after Ron Vance, their director of marketing was kind enough to invite me in for a date (ha!) my ice cream endeavors will never be the same again.

Christa Oyer and I dropped in on Vance a couple of weeks ago to get the inside scoop (what’s with my puns today?) on date shakes.

Ancient folklore (ok Wikipedia) said date shakes came from California in the late ‘20s.

The folks at Sphinx Ranch have been cranking them out for decades as well.

Sphinx ranch opened in 1951 and their location on Scottsdale Rd just south of Oak has been there since the early 1990’s.

They have a Medjool date grove outside of Yuma and another one near Gila Bend. They also source the rare “black sphinx” dates from a grove in the Arcadia district.

Vance came on a little over a year ago to help the owner revamp Sphinx’s image as just another place for dates and to help promote the massive amounts of delicious dried fruits, nuts and other treats they sell.

Sphinx has a very impressive collection of local Arizona Wines as well as honey, salsa and lots of other specialty treats. They can put together fabulous wine and gourmet food gift baskets.

They have a modest walk-in business and a mail order following.

Sphinx has been actively marketing their date shakes in Old Town Scottsdale during the height of tourist season. I like to think they’re “pushing” shakes sort of like cocaine. Well, that might be a bit overdramatic, but these shakes are highly addictive!

During the high season, Sphinx has been known to churn 40+ shakes/ day. Vance said he has customers who come in multiple times/week to get their fix.

At this point Christa and I were thinking, “Ok man, bring on these shakes! Less talk more action!”

Vance scooped out some low fat vanilla and paired it with fresh dates and milk. He whipped it into a frenzy in their blender and voila! The date shake.

Vance said, “Dates work really well in shakes; they are perfect for the summer heat!”

Upon trying the date shake, Christa was very exuberant in her amazement at how yummy it was!

She’s normally a “chocolate only” person, but Sphinx has made a believer out of her.

Her reaction to a date sans shake was “meh,” but in the milkshake it was AWESOME.

I was also a big fan. The texture reminded me of an Oreo shake and it was sweet, but not overpowering.

Good thing Sphinx Ranch is located about 5 minutes south of my office.

A few other date factoids you may not be aware of:

• Dates are a great source of dietary fiber.
• They have the highest concentration of polyphenols (antioxidants) among dried fruits.
• Dates are a perfect energy boosting snack.
• Dates are one of the best natural sources of potassium.

So the moral of this yummy tale is that date shakes are nutritious and that Christa and I are capable of rationalizing any behavior as healthy.

Get over to Sphinx, get yourself a shake. You’ll thank us later.

http://www.sphinxdateranch.com/

By Susie Timm, Chief Operating Foodie

I love making statements. Whether through my various tattoos, political opinions on Facebook or with our events, I do enjoy evoking reactions.

A couple of years ago I came across a website called stovemonkeys.com and was highly entertained by their concept: create a line of clothing for chefs to wear outside of the kitchen that expresses humorous statements about the culinary world.

Since 2007, chef/owners Matthew Mytro and Anthony Lynch have been cranking out t-shirts or “urban chef apparel” as they call it, with witty comments and slogans like:

Notorious PIG

Save the Foie

Dude, Where’s my Gram Scale?

Ham Hocks with the word “Prosciutto” on the back

Plus a myriad of others. These eco-friendly chefs use as many environmentally friendly fibers and inks they can find.

Stove Monkeys also has a “signature chef” line that allows chefs to design their own line of shirts that express their culinary personalities!

They are also very active in the social media community and can be found on Facebook and Twitter.

Though I am not a chef, I am able to express my inner wackiness with my own Stove Monkeys t-shirts and my really sweet Mise en place armband.

Check them out at www.stovemonkeys.com