By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Bourbon Steak at the Fairmont Scottsdale Princess

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Roasted Lobster and Corn Bisque
• Day Boat Scallops
• Endive Salad with Blue Cheese, Pomegranates, Bosc Pears and Pecans

Second Course (choice of):

• Kobe Flat Iron Steak
• Petaluma Farms Chicken Breast
• Alaskan Halibut

Third Course (choice of):

• Banana Panna Cotta
• Seasonal Berry Parfait with Frozen Fage Yogurt
• Macallan 18 Year Butterscotch Pot de Creme

Highlights of the meal:

As I’ve written in other reviews of Bourbon Steak, I simply love this place. The food is incredible. Each dish is more impressive than the last.

We sampled a taste of everything on the Arizona Restaurant Week menu. The roasted lobster and corn bisque had a strong corn flavor and somehow managed to be sweet, salty and spicy. It had a lovely fall flavor profile filled with spicy apples.

We enjoyed the scallops with cauliflower and fava bean succotash, almonds and light passion fruit vinaigrette.  The endive salad was earthy and “crazy good” as my husband described it. The blue cheese really made the flavors pop.

For the entrée course the standout for me was the Kobe Flat Iron Steak. It had a magnificent charcoal flavor and I could have cut it with a butter knife, it was that tender. My husband enjoyed the halibut that was served over wild arugula and basis coulis with pickled pearl onion and tomato water. The chicken breast was tender and the bacon Brussels sprouts were a perfect salty side dish to offset the sweetness of the squash puree.

For dessert, we enjoyed the banana panna cotta with its rich, caramelized bananas, and the delicious beignets served with a butterscotch pot de crème. The very best dessert however was the berry parfait with frozen Fage yogurt. It took yogurt to a whole new level for me.

We really didn’t want to stop eating any of the dishes we were presented with. Everything had strong flavor profiles and exquisite preparation.

The sommelier came by our table and paired a variety of wines (not on the ARW list) with our meal. From a Chardonnay from Burgundy to at 2000 Vita Nova Reservatum, all the wine pairings made the evening even more special.

Disappointments:

Call me Polly Anna if you wish, but I truly heart Bourbon Steak. My only disappointment is that I didn’t have more than one stomach available to eat every bite.

Best Part of the Value:

As a meal for restaurant week, I would order the lobster/corn bisque, the Kobe steak and the berry parfait. The value is incredible as all the ingredients are top notch and incredibly fresh. As a matter of fact, I am going to book a dinner during ARW at Bourbon Steak just to taste this menu again.

Service/Ambiance:

Our server Nick was passionate about food as he described each detail with a glint of happiness in his eyes. He was prompt and executed the service flawlessly. The ambiance at Bourbon Steak is sleek and refined. As is the food.

Bourbon Steak at the Fairmont Scottsdale Princess

7575 E Princess Dr.

Scottsdale, Az 85255

480-513-6002

Monday-Saturday, 5:30-10:00 PM

www.michaelmina.net/restaurant.php?restaurant_id=6

By Susie Timm, Chief Operating Foodie

The older I get, the less my important my birthday becomes. This must be a significant sign of maturity?

This year, amidst insanely hot and humid weather, and other various stressors, I was offered to chance to celebrate in style. I figured, “Hey, what the heck?”

So, I threw caution to the wind and headed up to the Four Seasons at Troon North to experience the “Chef du Jour” program on Saturday, August 14.

This program gives the average home cook, food nerd, or just average citizen, such as myself, the opportunity to spend 3+ hours in the kitchen at Talavera, one of the Valley’s most delicious restaurants, cooking right along side the staff.

To say that I felt excited is the understatement of 2010.

I got up early on Saturday morning and packed for my Four Seasons adventure. My business partner Jay was a Four Seasons veteran. I was a Four Seasons virgin. I had been to the property several times for events and dinner, but never for a staycation and certainly NEVER to cook in the actual kitchen!!

I arrived around noon and checked into our beautiful suite. I immediately felt like a high desert princess. The rumors are true. The service at this hotel is beyond anything I have ever experienced. I’m surprised I didn’t have a personal sweat-mopper at the pool. Which would have been cool, but sort of odd…I digress.

I spent the early afternoon lunching at the pool and eavesdropping on conversations of the rich and famous. Well frankly, I’m not sure if they were rich or famous, but the people I was seated next to certainly had a lot to listen in on. Ahem.

At the pool, I ordered the cold bento box from the Saguaro Blossom restaurant. It was a square box of joy! From the ceviche to the tuna tacos, I loved every bite. I also discovered a new cocktail: the Divot. It’s basically an alcoholic Arnold Palmer, but I loved that the vodka in it was Sweet Tea flavored. Simply awesome.

I headed back to the room around 2:00 to get ready for my cooking extravaganza.

I met Executive Sous Chef Jesse Hansen in the Onyx Bar and he handed me my chef’s coat. Emblazoned upon the lapel were my name and the Four Seasons Logo. I felt completely legit and I had not even entered the kitchen.

Hansen offered me a cocktail (yes please!) and we headed into the expansive kitchen of Talavera.

Executive Chef Mel Mecinas was on vacation the day I experienced Chef du Jour, so I spent my time with Hansen and various other cooks and chefs in the kitchen.

I started out at the pastry kitchen with Chef Lance Whipple and his crew. I figured my experience was not going to be anything like an episode of Hells Kitchen, and I was thankfully, correct.

These guys are as far from “tyrants” as imaginable. In fact, everyone should have been humming “Whistle While You Work” because it felt so positive and uplifting.

I got to work on creating apricot tiramisu with Pastry Chef Eric Gamage. He walked me through the entire from scratch process whilst I sipped on some chocolate stout that Whipple scrounged up from the chocolate room for me. Yes, they have a chocolate room.

It’s pretty much a walk in fridge filled with chocolate goodness. Next summer, I plan to ask them if I can live in that 50-degree room and exist on chocolate alone for a few days. I am certain that’s not a health code violation.

We also lit a big pot of stuff on fire to make ice cream from and they showed me how to make their delicious banana and Nutella Panini dessert.

Hansen came back to check on me and asked a question I’ll not soon forget, “Do you want to come hack up some rabbits?”

So, some background about bunnies and me: For whatever reason, my husband and I have adopted “Bunny” as a pet name for each other. As a matter of fact, I rarely call him Eric. We are friends of bunnies. I have an aversion to eating bunnies. And actually, the idea of “hacking up some” really was unappealing.

However, I was in good spirits, and decided, one man’s cow is another man’s bunny.

So I dove in.

The boys were hard at work removing the rabbit filets and then cutting them up to use in a very complicated terrine of rabbit to be served at one of their upcoming wine dinners.

They asked me if I wanted to slice and dice. I declined and opted to use my journalistic skill set to interview them instead.

We discussed how incredibly difficult it is to make a dish like terrine (sear, braise, dry, chop, wrap, store etc) and it turns into a tiny serving.

The longer I watched them with the rabbits, the more respect I had for the amount of care and time it takes to scratch make food.

After about 30 minutes, we took the rabbit parts over to the meat station and at this point I was pretty much over the trauma of rabbit slaughter.

It was now time to sear and then braise the rabbits to be later shredded for the terrine.

My observations of the meat station were that it was immaculate and hot. Very, very hot. My respect increased even more for the cooks at the meat station, as it was likely well over 100 degrees standing in front of the broiler and burners. We stayed there for another 30 minutes until we had seared all the rabbits and had them ready for the oven.

It took two large men to heave the gigantic pot into the oven for 2 hours to braise the bunnies.

Next, I spent some time learning how to create the perfect steak. Since I am a big fan of cow, it was a lot of fun. We talked about searing and creating the hash marks on the steak and then finishing it in the broiler.

I also had the chance to pound out some raw beef for Carpaccio wrapped crab.

Overall, the experience on my “Chef du Jour” was simply amazing. The kitchen staff at Talavera all seemed to genuinely love their jobs and each other. I’m sure it can get intense during dinner service, but it was harmonious and highly entertaining during prep.

I sat with them during their pre-service meeting and was very impressed with how much they really cared about who their guests were going to be in the restaurant that night, looked out for special requests and took special care with seating.

At this time, I checked the clock. It was almost 6:30 pm so I headed back to our hotel room to get ready for dinner.

I was really excited to share the tales from the kitchen adventure with my husband.

I took off the chef’s coat (reluctantly) and we headed back to the dining room for our meal.

Hansen had asked me if he could just cook us a meal and serve up some Talavera specialties. Of course I agreed and we embarked upon a delightful culinary journey.

We sampled everything from foie gras to a mammoth rib eye steak and perhaps every single side dish the restaurant has on the menu.

Between mouthfuls and “ooos” and “ahhhs” my husband and I remarked on the beautiful setting, sunset and the over the top service.

We were stuffed after dessert, but Hansen came out and asked if we wanted to taste the rabbit that I had worked on that afternoon as it had just came out of the oven.

Of course, I had to. It was utterly scrumptious. I think I may have overcome my rabbit aversion.

My experience at the Four Seasons was unlike anything I have ever done. It was top notch from the cocktails, to the Chefs to the dinner at Talavera. I felt like I was part of the kitchen crew and I was welcomed with open arms by the entire staff of the hotel.

If you want to have your own “Chef du Jour” experience (I highly recommend it!), here’s more information! Thank you to the Four Seasons for this incredible opportunity!

The “Chef du Jour” experience concludes with a private dinner in Talavera, complete with chef-selected enhancements sent throughout the meal.  The entire “Chef du Jour” is arranged for the price of $550, including the dinner for the guest chef and one additional guest.  The price for up to two additional guests, or four total individuals, is $750.  A booking time of one week prior to the guest chef’s night in the kitchen is required, and participation is limited to one individual per evening.

To schedule “Chef du Jour” or to learn more about the program, kindly phone the Talavera Group Coordinator Vaughn Allen at (480) 513-5029.  The program is inclusive of tax and gratuity, but not of alcohol.

By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Orange Sky at Talking Stick

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Rich Lobster Bisque
• Orange Sky Dinner Salad
• ½ dozen Iced Oysters

Second Course (choice of):

• Char-grilled filet of beef, Twin Tournedos
• Mesquite Fire-Roasted Natural Chicken
• Herb Crusted Yellowtail Tuna

Third Course (choice of):

• Chocolate Dome Cake
• Gelato with Fresh Berries
• Lemon Semolina Cake

Highlights of the meal:

Frankly, I will go out on a limb and say, Orange Sky is the most beautiful restaurant in Arizona. The ambiance, views and setting alone makes it a one-of-a-kind. The icing on the cake? The food is excellent is well.

We tasted and shared (my husband and I) one of each of the courses. Of the first course I enjoyed the oysters because they were meaty and very fresh and the Lobster Bisque the best. The Bisque was very rich and velvety with just a hint of cream. I enjoyed the flavors tremendously.

For the second course, it would be very hard to choose a favorite. The beef was cooked to the perfect medium. The chicken was falling-off-the-bone tender and had a subtle mesquite flavor. The yellowtail tuna was so tender I could cut it with a butter knife. All three of the main course choices would be winners for the value.

Dessert was a choice of chocolate dome cake, homemade gelatos or lemon semolina cake. I liked the lemon cake the best as it reminded me of a very gourmet Twinkie. My husband liked the chocolate dome with it’s decadent mousse filling.

Disappointments:

The only disappointment at Orange Sky is that each server is required by law to wear a really tacky name badge and photo by Federal law. Of course this is because it’s located in a casino. Unfortunately, I did find the name badges to be tacky. But if that’s my only complaint, they are doing quite well.

Best Part of the Value:

Any restaurant week diner would be simply amazed by the quality of the ingredients, the ambiance and the service for $39.  The filet itself could easily sell for that price on it’s own. I recommend ordering the oysters, filet and semolina cake.  It will not disappoint.

Service/Ambiance:

There does not exist any restaurant in Arizona like Orange Sky. It’s 20,000 square feet of magnificence. The sweeping vistas, large expansive patio and negative edge fountain were three elements I was very impressed with. I spent a lot of the first 20 minutes saying, “wow.” There are private dining booths facing the windows available on a first come, first served basis. There is a chef’s table and a wine room for larger private dining options.

We had a team of servers helping us and they were well versed in culinary in Arizona. Both guys had experience at other high-end restaurants and their attention to detail and execution showed. We were delighted with the service we received. It’s also very pleasant to be greeted at the bottom of the elevator and to be “called up” to the 15^th floor. It made us feel about 10% more special than we already are.

Orange Sky at Talking Stick Resort Casino

9800 E Indian Bend Rd

15^th Floor

Scottsdale, Az 85286

866-877-9897

www.talkingstickresort.com

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.