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.

The cow beckons you

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.

Duck Fat Fries--Compliments of the Chef!

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.

Burrata with Heirloom Tomatoes

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

Bibb Lettuce Wedge

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

Spiced Prawns

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.

The very best Tuna Tartare

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.

Beef Tartare

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!

Tapioca Crusted Snapper

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.

Beef and sides--3 ways

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.

The ranch's cuteness makes it easy to find!

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.

Gift platters of dates, chocolates, and other dried fruits

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.

A vast array of local deliciousness

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.

Where it all happens...

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.

Cheers!

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.

After trying their date shake, you'll want to hug the camel, too!

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

A personal fave

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.

Sport your own Foodie style!

Check them out at www.stovemonkeys.com

By Susie Timm, Chief Operating Foodie

Looming sushi tower

I love sushi. I love sashimi. I love sushi rolls. I love hand rolls. I love crazy weird cream cheese filled fried stuff. I love it all.

Of course, I also love steak. Filets, rib eyes, NY Strip. I also love it all.

When I first saw Roka Akor open on Scottsdale Road, it didn’t occur to me that they would offer sushi and steak and lots of other delectable bites in between. I am glad I saw the err of my ways!

Jay and I settled into a feast at Roka Akor a few weeks ago and it’s not one I have soon forgotten.

I was really excited to see that Roka offers a price range that suits every foodie. For instance, their Izakaya menu is small plates and small prices (under $10). Starters and soups range between $4-$14. Sushi or Sashimi ranges from $8 to market price and entrees from $16.50 to market price.

We started our meal with Roka’s signature appetizer, the butterfish tataki with white asparagus and yuzu. It literally melted in my mouth. I really enjoyed the salty, spicy and rich flavor combination. I paired it with a glass of sake and could not believe how crisp and balanced it made the entire dish.

Butterfish delights!

We also sampled the beef tataki with its tasty spicy chili ponzu sauce, though for me, the butterfish really reigned supreme in the tataki category!

Next, we tasted a HUGE sampling of sashimi and sushi. From blue fin tuna to salmon goma to their soft shell crab roll.  Each taste was different from the next. I found the blue fin tuna to be exceptionally fresh and tasty. We sat at the sushi bar and were able to interact with Executive Chef Ce Bian and Sushi Chef Joe Chan.

Quite the sushi boat

We loved the chance to ask lots of questions and witness some of their stellar knife skills first hand!

Chef Chen has his way with ahi

Next we tried Robata grilled scallops and Madagascan Tiger prawns. The scallops were grilled with a crispy charcoal flavored outside and were silky inside. The Tiger prawns were served on a yuzu and citrus peel base and were quite possibly the most interesting presentation of the evening.

Madagascan Tiger Prawns that roamed the earth

The next two dishes were both made on the Robata grill and received high marks. The grilled tenderloin with truffle broth was tender and flavorful. The pork belly had a sweet glaze and was accompanied by Daikon radishes, chives, wasabi and golden beets. It was layer after layer of intense flavor.

Perfectly seared tenderloin!

But wait, there’s more. In fact, my absolute favorite two items of the night. Grilled asparagus and grilled sweet corn. Awwwwwwwwwww yea. Seriously. I am on a never-ending quest for perfect asparagus. I think I may have found it! This stuff was excellent. And the corn! Oh my! It had garlic butter oozing from every kernel. I have actually had food fantasies about this corn since our dinner. It reminded me of the corn festivals I attended as a kid in Wisconsin. Charcoal grilled, smoky flavor and dripping with butter. Happy sigh.

Asparagus Bliss

I was wrapped in my sweet corn haze and they brought out a plate of sweets for us to sample. I loved the orange-banana cake and the mango cake. Both were light and a lovely finish to the evening.

A dessert tray fit for a queen! (me!)

Roka Akor is now open for lunch from 11:30-2:30 Monday thru Friday. Which of course means easier access for me to have sweet corn. And sushi. And steak.

Try this Scottsdale gem with Foodies Like Us on May 13 as we present: A taste of Japan: Sushi, Shochu and Sizzle! Click here for more information!

By Susie Timm, Chief Operating Foodie

A few months ago, when I was still trying to find my way on Twitter, and truly understand the benefits it provides, I ran across a profile called @truckingoodfood.

I was immediately curious and started to watch the food banter between owner Jeff Kraus and other Foodies around the Valley and world.

I went to Truckin’ Good’s website and found to my delight, a mobile crêpe company right here in Arizona!

I do love crêpes. Light and flavorful outside filled with glorious delights inside like Nutella and banana or more savory ingredients like ham and cheese.

I tracked down Kraus and his lovely wife Erin Ware at the Carefree Art Festival to see their mobile crêpe operation in action.

Kraus and Ware have always desired to run their business from a mobile food truck, but due to some antiquated and frankly, quite strange, laws, Maricopa County doesn’t allow, “cooking crêpes in the open” from a truck.

So for now, the Truckin’ Good duo is cooking crêpes all over town at various festivals and Farmer’s Markets from a tent.  Damn well if I do say so myself.

Kraus waxed a bit poetic when I asked him about his crêpe vagabond lifestyle, “I decided to be mobile because it fits my gypsy like personality and it’s perfect because we go to places that people want to be. I feed off the energy of happy people and when people come up to us at these events they are having fun -they aren’t thinking about the economy, politics, and drama – you know what I mean? All that is on their mind is, hopefully my food, and having fun,” he said.

When I rolled up to the Carefree festival Ware and Kraus were crêpe-ing up their famous Nutella, banana and candied walnut crêpe as well as one with ham, cheese, pineapple and cherry drizzle.

Oozy Nutella Goodness

They use quality and fresh ingredients for all their crêpes and buy local as often as possible. The ham that day was from the Meat Shop in Phoenix.

I brought my husband and parents who were not previously acquainted with the joy of crêpes.

As Kraus worked his magic on the griddle, I asked him about how he got started.

“I took a practical and pasty cooking class at Classic Cooking Academy in North Scottsdale and my passion grew from there. When we went to Paris, there were street crêpes everywhere, and it was the coolest thing ever,” he said.

Special crêpe device for maximum efficiency

“We ultimately decided to specialize in crêpes because you can put anything in a crêpe and he loves all things French,” explained Ware.

At this point Kraus handed me the cone of joy that was the ham and cheese crêpe. It was delicious. I loved how the cherry drizzle complimented the salty pork and creamy cheese.

By the Power of Crêpe

I mowed down on the top of the crêpe and gave my sloppy seconds to my family.

Kraus got started on sweet crêpe. This particular crêpe was very first combo he created upon the onset of his crêpe obsession. In fact, he so loved Nutella that he decided a jar of it was owed the ultimate homage.

As a tattoo. On his forearm. Now, I am a big tattoo fan, and a big crêpe fan. So in my mind, he had immediate street cred and respect. I mean, how many men would festoon a body part with a tub of hazelnut goodness?

Now THAT's Dedication to your Food

He’s got other cool tats as well that he will show you if you come buy some goodies at his tent.

I digress.

My parents and husband adored both the savory and sweet crêpes. It was my dad’s first taste of Nutella and earned the John Timm “Thumbs Up.”

Yum.com

“It’s cool for me to share my food with people who care. And it’s even cooler to introduce people to new things – no joke, I fed at least five people who had never eaten crêpes before and at least one person who had never had Nutella at this festival,” said Kraus.

Ultimately, Kraus and Ware want to own a café restaurant with specialty carts and trucks all over Phoenix.

They are pioneering the gourmet food truck craze, one crêpe at a time.

“I just want to bring good food and new things to people on the street,” said Ware.

As for the simple nature and delivery of his food—Ware said, “Being at happy places makes my crêpes even that much better to eat. People are stimulated by their surroundings, right. It’s cheesy but if you think about it food has a multi sensory effect on people and when I create food that is honest, good, and different and serve it at places that people forget about reality it makes their eating experience 100x better.”

Jeff Shows Off his Mad Skills

He continued, “I don’t have any intentions on being a James Beard nominee.”

If there were a James Beard category for creative, humorous and passionate chefs who make food they love in a truck, or in a tent, I would lobby the committee to put Jeff Kraus high on their list of nominations.

Taste the difference! You can find Kraus and Ware and their magnificent crêpes all over the valley. Check them out at www.truckingoodfood.com

By Susie Timm, Chief Operating Foodie

Bread Matters. That’s the resounding mantra of Simply Bread owner and founder Harold Back.

As a bread lover, I wanted a chance to see the company behind many of the valley’s bountiful and delicious bread baskets.

I recently asked the legions of people who are “fans” on our Facebook page: Bread basket: Ignore or Engage. The overwhelming majority responded, “INDULGE immediately,” or “Only if it’s good bread.” The main sentiment was that bread is the benchmark for a good meal and can really set the stage for the rest of the dining experience.

Back couldn’t agree more and said, “The bread basket is like eating with your chin. The first thing client is going to taste is the bread. Many chefs don’t care—but many do and the ones that do are the ones we service.”

The bread basket counts.

Simply Bread started in 2006 with a modest operation off 24^th St. and McDowell. They have grown and expanded rapidly and have since moved their baking operation to Chandler. They maintain a warehouse, retail shop and business offices at their original Phoenix location.

Back, along with head baker Jeff Yankellow have created a business model that thrives on restaurant and store buyers who appreciate quality ingredients and processes.

“When we opened we had Royal Palm, Four Seasons and Ritz Carlton as our first clients. We made a decision to focus on high grade, high quality ingredients,” said Back.

The Retail Shop Sign on 24th and McDowell

Back believes strongly that bread is a deep-seeded primal need of humans. “It’s our first civilized act, growing wheat and making bread,” he said.

Simply Bread handcrafts over 182 items for a growing customer list that ranges in type of restaurant fairly dramatically.

“You can have a delicious sandwich at Streets of NY for lunch and then have our product for dinner at the Four Seasons,” explained Back.

Simply Bread’s business model has remained true to its original philosophy as its client base has evolved and expanded.

Day Old Specials for $3

“We are not going to compromise the quality of ingredients or techniques to make our high quality goods. We’ve got to make high quality everything, no matter what,” said Back.

In fact, throughout the course of our interview, Back stressed high quality ingredients no less than twenty times. He is quite passionate about that topic!

All bread varietals start out with sourdough as a base, but many use different starters dependant upon the type of bread.

Rows of Fresh Baked Delights

Simply Bread also makes seasonal items such as stuffing, hot crossed buns and mandel bread.

Simply Bread makes granola too!

They use local products like olive oil from Queen Creek Olive Mill, and organic fruits and nuts.

“We don’t use any chemicals or artificial ingredients. When you look at our product, what we include is important but what we exclude is also very important. You are not going to find a lot of ingredients in our product that you WILL find it other bread makers locally. We don’t put any bromates in our flour. Everyone includes them in this market. We do not. It’s a known carcinogen. It makes a difference in the integrity of the product,” said Back, “there’s a clean label on our product.”

Simply Bread is focused on slow and steady growth. They don’t want to expand too rapidly and lose focus of quality and consistency of their product.

As for competition in the market? “If you look at bread as a commodity, then we have a lot of competition. However, we don’t look at it that way, so we know we are set apart,” said Back.

It is evident to me that if the bread basket is “owned” by Simply Bread, that it will make an indelible impression on my dining experience. Bread, indeed, matters.

Cherry Chocolate Chip Oatmeal Cookies

By Susie Timm, Chief Operating Foodie

I had no intention of stopping at The Grind for lunch today, but I think my subconscious propelled my car into the parking lot.

I’ve seen and heard a LOT of burger buzz about the coal fired oven goodies at this new Arcadia joint and perhaps I was brainwashed into stopping by?

My foodie friend Joel (@azhotdish) has been tweeting and raving about The Grind a lot for the past week. A few Twitter tweeps even joked Joel had a crush on the Grind! That was a pretty sound endorsement in my eyes…

Regardless of the reason, I am certainly glad I made the stop.

I pulled into the center at 40^th and Camelback and silently hoped I wouldn’t like the burgers too much as it’s only a few miles from our office and I didn’t want to become an addict.

I was wishfully thinking…

The surreptitious entrance was basically a huge frosted glass door and window with some red and wood accents and a tiny little sign.

Sleek and sophisticated.

I heaved open the door and once my eyes adjusted, I observed a long and skinny restaurant with a bar running along ½ of one side and booths along the other side. The sleek wood, steel surfaces and red accents were very masculine in nature but hamburger chic at the same time.

I arrived around 12:15 PM and 80% of the burger-munching crowd was of the male persuasion. It seemed like all power lunches in Arcadia were being conducted at one time at The Grind. Perhaps these testosterone-fueled hombres could relate to the name of the place as much as the burgers?

I took a seat at the bar. Across the liquor rail ran multiple TVs behind glass. All tuned to a different channel. It reminded me of an airport bar, but didn’t dissuade me from focusing on the menu.

75% of the menu is comprised of cocktails and wine, 25% of food including starters, coal-fired cuisine, sides and sweets.

I hemmed and hawed over my brown, butcher paper menu and finally decided on the local greens salad with roasted tomato and baked ricotta salata as a starter. I chose the steak house blt burger with in house bacon, tomato, iceberg, charred onions and Grind steak sauce.

Simple Salad. Big Taste.

Whilst waiting for the burger I checked out the Grind’s website on my iPhone. They boast a coal-fire oven that is the only one of it’s kind in the US. Executive Chef Matt McLinn crafts his burger goodness on this 1000-degree oven, which lends itself nicely to the motto “1000 degrees of separation.”

My salad arrived first on a retro wooden square plate and a very grandmotherly looking fork, which was ornate with curly details.

The salad was a “wow” flavor overload. It was a great combination of salty ricotta and sweet roasted tomato and dressing. I almost licked the plate clean.

Soon after inhaling my salad, my burger arrived.

It pretty much deserved its own theme song.

I heard "Eye of the Tiger" when this burger was set down in front of me.

The burger was simple but simply perfect. It was cooked to the perfect pink medium temp that I love. The outside was rich and crunchy, and the meat was seasoned and flavorful.

They brought a trio of ketchup, mustard and mayo and though I find ketchup sacrilegious on pretty much anything except IN BBQ sauce, the mustard and mayo were a nice touch.

Three squares of condiments. Cute.

It was the first sans cheese burger I have had in years. Who knew this Wisconsin girl could love a burger without cheese??

Speaking of Wisconsin, I waxed nostalgic during my burger snarfing. As a kid, my parents used to take me to a place in Madison called Dotty Dumplings. It’s been around for over 30 years. It had burgers with a distinct charcoal flavor on buttery rolls, cooked to perfection. My burger at The Grind met that flavor challenge and exceeded it! Finally, I had found the tasty burger of my youth and I don’t have to endure Wisconsin winters to enjoy it!!

I mowed through the rest of my burger and mused about the dessert that I could not have. (If I could eat it, I would have tried the warm doughnuts with salted butterscotch)

The owners were sitting near me so I brazenly (it’s me remember?) asked for a tour of the kitchen. They said “sure!” and they took me back to show me the oven.

It was smoky back in that kitchen. I could see McLinn and his sweet tattooed arms through the haze. I was very impressed with the 1000-degree wonder.

The oven where the magic happens.

I was also impressed to see how efficiently the line and the kitchen were running. The place only opened officially last Friday and though I am certain there are a few kinks, I didn’t personally witness any of them. Owners and managers working the line and running food orders steal my heart and respect every time.

Can you spot the burger badass in this photo?

In an era of recession and burger competition overload, I have a distinct feeling The Grind will create a Grind-burger addict of me and other hungry Phoenicians. Frankly, there are not a whole lot of burgers that can hang with The Grind’s meaty wares. At least not in Arizona, and I’ll let Madison know there’s a fierce competitor out west.

By Susie Timm, Chief Operating Foodie

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

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

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

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

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

One of 2 entrances into joyous LM

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

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

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

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

Set in stone.

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

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

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

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

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

The Original Neon Sign from the 1950's

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

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

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

The View in the Loo...

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

Sandwiches and Salads Served Here!

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

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

Scratch Made Pastries--cinnamon rolls on top shelf!

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

Guinness Cupcakes!

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

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

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

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

Homemade Ice Cream Sandwiches

I told Joe what I was thinking.

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

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

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

Joe's Real BBQ-conveniently across the street from LM

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

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

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

Brisket in the mist

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

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

Vat-O-Beans

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

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

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

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

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

The Italia. MMMM. Heaven.

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

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

The Smokers and the man.

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

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

By Susie Timm, Chief Operating Foodie

I hope by now dear blog reader, you have figured out that I have pretty simple tastes. I like hearty, delicious food without pretention. I am not a fan of restaurants or ingredients that overwhelm the mind or the palate.

I would not describe myself as pedestrian by any means, however, relative to my business partner Jay, I am pretty vanilla. He likes rabbit and all sorts of random birds and game. He also loves beets and egg on pretty much anything. Give me pork tenderloin or crab legs any day. Simple girl I am. I also like cheese curds and sauerkraut. These are things Jay won’t touch.

There are however, many things we do agree on in the world of culinary. We love champagne, bacon and a perfectly cooked medium steak. We love restaurants with ambiance and that special cozy feeling that makes us feel welcome. Most importantly, we value and frankly, we expect, fabulous service.

Through our features and restaurant reviews, we’ve experienced varying degrees of quality ambiance, food and service.

Upon stepping into our latest review spot, 5th and Wine, I knew immediately, that we would both give it top ratings for interior and ambiance.

I arrived a few minutes after Jay did and he was already propped up on the leather couch, sipping champagne and playing on his laptop. “Good sign,” I thought as I approached him.

I settled onto the couch and took in my surroundings. The place had seen quite a transformation from the dark and cavernous prior occupant “Fine’s Cellar.”

Located at 5th and Wine. I mean, 5th and the horse fountain in Old Town

5th and Wine, a brainchild of Rich Sullivan, Patrick King and Tom Kaufmann, does “comfortable and affordable” really well.

There was a great bar to saddle up to and take advantage of 5th and Wine’s outstanding happy hour prices ($5 wines and $3 appetizers).

There were several constellations of red leather chairs, coffee tables and couches to relax, and sip wine.

There were tables for dining and eating a full dinner or lunch.

There was a gigantic outside patio that would be perfect to take in a beautiful desert sunset with friends.

Gigantic patio for chillin' on

I also really liked the brightly colored dog paintings that grace every wall. It gave the space a really unique feel that was warm and bright. Each table also had fresh and brightly colored flowers in a sleek vase in the center.

Woof. Someone loves dog paintings! So do we!

I was sold on the décor alone. Now, on to the food!

With my $5 glass of Scharffenberger Brut in hand, we invited Assistant Manager Scott Von Gullbrantz and Manager Scott Yanni (or the Scotts as I like to call them) to sit with us to explain the concept behind 5th and Wine.

Lovely floral centerpiece

Executive Chef Stephen Butler pulled up a chair as well to round out our interview.

These men have a world of experience at various five-star steak places in town from Mastro’s to Fleming’s. It’s these fine dining restaurants that shaped the service expectations for 5th and Wine, but also encouraged them to try another approach to dining.

“This is a fun, relaxed and approachable place. We wear jeans to work and run it at a very different pace,” explained Yanni.

Von Gullbrantz said, “We really wanted this place to be an easy drop-in destination.”

The value and menu pricing was almost shocking. The most expensive item is $19.95 but the average ticket is only $12.

“People are tired of staying at home—they want options and that’s what we are providing,” said Butler.

They explained the food to me as “Straight forward cooking with not a lot of fluff.” Hmmm…sounds right up my alley!

The menu will continue to evolve, but for now it included many plates for sharing including 8 varietals of bruschetta, cheese plates and spicy chicken drumettes.

There are also paninis and salads. The new weekly specials menu boasts chicken pesto pasta, an agave bourbon glazed salmon and a rib eye. All for less than $20.

Chicken Pesto Pasta

At this point, I was sick of hearing about the food—I wanted to taste it!

Von Gullbrantz brought us a selection of their greatest hits. Speaking of hits, Von Gullbrantz also hand crafted the overhead music and created a mix that includes John Mayer, Jason Mraz and other mainstream and comforting artists. It was soothing and I always enjoy when I can sing during my supper.

We sampled 6 different bruschettas, the crispy French fries (of Humble Pie fame) and the chicken pesto pasta that featured scratch made pesto sauce.

The French fries were served with garlic aioli and were crisped to perfection. Topped with chili flakes, they had a searing kick. (We returned 2 days later for these fries; they were that good!)

Fries to die for. Ok not literally. But they are freaking good.

The chicken pesto pasta was tasty, but did not overwhelm. The pesto was strong but I would like to see different pasta other than farfalle.

The bruschetta was varied in flavors and content. The fig, prosciutto, mascarpone and tomato jam was an outstanding flavor combination of salty and sweet.

The apple, Brie, fig jam, honey and agave bruschetta reminded me of a grown-up peanut butter and jelly sandwich. Strange since there was no peanut butter in sight, but the creamy Brie and fig jam were a nice stand-in.

More bruschetta goodness

The hummus and saffron oil brushetta was slightly disappointing as the hummus was bland.

I was downright surprised by the delightful roasted peppers, goat cheese and garlic combination as I typically do not like roasted red peppers cold. I will return for this one.

Various bruschetta including the "wow" worthy red pepper one.

Overall, we enjoyed the food and look forward to sampling more of the bruschettas and sandwiches on the menu.

I think Yanni summed up 5th and Wine pretty well, “It can be your local wine bar, it can be a restaurant, it is versatile will change to fit whatever is appropriate for you.”

For Jay, and me 5th and Wine had great ambiance, stellar service and good food. We most certainly will be found chillin’ in the back on the couches. Champagne in one hand, bruschetta in another, all the while appreciating the value and of course, the fact it is only a few blocks from our office.

Pretty awesome spread!

By Susie Timm, Chief Operating Foodie

A few months ago, Jay turned around in his chair (our office is pretty miniscule) and said, “Hey Susie, have you ever heard of Oakville Grocery? It’s opening up this winter at the Scottsdale Quarter.”

My response was a combination of a scream and squeal of joy capped off with a big leap out of my chair.
Jay was unaware of my longstanding affinity for Oakville Grocery in the Napa Valley.

On my honeymoon, my husband Eric and I did a wine-touring day via limousine. We had a few requests for our driver: don’t take us anywhere they make white zinfandel, sell wine in boxes, and make sure we have a very authentic experience.

After a few hours of wine-ing it up, we were famished. Our driver pulled a harrowing maneuver, crossing the highway and we bailed out into the parking lot of Oakville Grocery.

This tiny store has evolved much over the years, but we were delighted to find a gourmet market that featured so many local Napa foodstuffs and had a fantastic prepared foods counter.

We gathered supplies for our picnic and headed out to Fleury Estate to enjoy our lunch. That lunch left an indelible impression in my mind and it was mostly due to the quaint little grocery that provided our lunch.

On my 30th birthday tour of Napa, I made sure we stopped at Oakville again so I could introduce my friends to it. On this trip, I purchased a magnet with their signature bunny logo on it. The magnet resides on the side of our wine refrigerator as a constant memory of those fabulous wine country tours.

Needless to say, my scream of joy was warranted when I found out Oakville was going to foray into my own town!

I made it my personal mission to visit Oakville soon after it’s opening and to interview the Chef Walt Sterling and Sommelier, David Johnson.

My foodie dream came true last week as we ventured north on Scottsdale Road to check out this gourmet wonderland.

I stood on the median to get this shot.

Sterling and Johnson have a wide array of experience working in local gourmet restaurants and the Oakville folks to launch this new desert southwest version of the original, tapped their knowledge.

The market is about 4 times the size of the one in Oakville, but it features a sit down bistro, free Wi-Fi, an extensive wine selection, and over 150 varietals of cheese.

We toured the grocery just a few days after their soft opening, so the shelves and cold cases were a bit empty, but Sterling assured us, “Next week we are getting more crazy imports from Spain, France, and Portugal, all over the world!”

Various deli meats

Eventually, the market will boast an expansive selection of oils, mustards and other hard-to-find products in Arizona like Serrano ham. Oakville also has house made pickles and hand pulled mozzarella.

Another unique element to Oakville Grocery in Scottsdale is how they combine imported items from all over the world, Napa Valley staples and local Arizona treasures.

Currently they carry MJ Bread (who bakes specialty breads for Oakville), Julia Baker confections (our FAVE!) and Fossil Creek Goat’s Milk Fudge. Coming soon: Fairytale Brownies!

Local truffle and cake maker Julia Baker's confections are sold at Oakville

The bistro features made to order sandwiches, pizzas, and salads. We loved that we could literally shop for our lunch and eat it all in one place.

They also have an expanding and changing prepared foods case.

“Right now, the prep food case is focusing on a lot of vegetables. For example we have whole artichokes that have been braised off and then taken out marinated in lemon zest, garlic and herbs. Many people are intimidated by artichokes but they can come here, pick those up, throw them on the grill to warm them—lots of fun things like that,” explained Sterling.

Fresh foods in the prepared food case

Johnson calls Oakville Grocery an “indoor picnic” and said, “you can put it (your meal) together and we are the park rangers who facilitate, we will make sure you are eating well, we want to feed the bears.”

OOOOO For Olives

Sterling and Johnson were elated about the sheer diversity of product and Sterling commented, “we’ve got stuff in here for people with a high-end foodie palate and there’s also things here for people who want mac and cheese, chicken and rice soup, garlic mashed potatoes. We have a good spectrum that is intentional.”

A few varietals of cheese. They offer 145 more.

Johnson noted, “We will always keep classic and artisanal side by side because we don’t want to alienate anyone.”

Oakville is also focused on top-notch catering and can cater any event, large or small all over the valley. They hope to elevate catering to a new level in Phoenix Metro.

“We can execute highly customized catering anywhere,” said Johnson.

Both Johnson and Sterling love the customer interaction portion of their new gig and seem to also enjoy the freedom to do things differently than in a restaurant environment.

“Here, I can grab a product off the shelf and improvise—we can be creative and fly-by-night with our recipes,” said Sterling.

Freshly baked delightful treats

Paying homage to the Oakville Grocery logo, Johnson called Sterling’s improvisational style, “Iron Bunny Chef.”

The bunny logo is an iconic feature of Oakville Grocery.

Johnson added, “Everybody knows the bunny. It’s hypnotizing in a way, we are big on branding. I even wear bunny slippers with a plaid robe,” he joked.

Sterling is also creating a resource guide for hard to find local and international fish, meats and other products.

“If our clients want turbo from France in 36 hours, we can get that done,” said Sterling.

Wine is another aspect of Oakville Grocery that sets it apart from other grocers. They feature mostly Napa Valley wines, but do offer a selection that is imported.

Johnson's pride and joy

The wine prices vary but are priced at a retail markup versus a restaurant markup that can sometimes be 3x the price.

“Everybody is not a top tier, prestige wine drinker in Scottsdale, people might want a $17 bottle. We are in the era of affordable luxuries which is really what Oakville is all about,” said Johnson.

At Oakville, you can grocery shop with a glass of wine in hand. Like the adult you are.

He continued, “a lot of people have never bought a premium bottle of Napa wine because it’s out of their discretionary income level—come in here and get a great pizza, great sandwich at a decent price and get the same bottle of wine at 1/3 the cost.”

As for the Napa charm that helps make Oakville Grocery a fixture in wine country?

Johnson said, “It’s important to deliver local and the codifying sense of Napa that holds so much nostalgia for so many people. But, you don’t have to go to Napa to experience a little taste of it.”

Johnson and his “highly talented, provincial wine stewards” will host monthly wine seminars. Johnson is leery of dry and boring wine education.

“We do wine seminars with enlightening shtick. Typically the wine does 90% of the job, cornball one-liners does the other 10%,” he added.

As we walked through the store, I could not help but be very excited about this new addition to the gourmet scene in Scottsdale. I was also impressed with how accessible and inviting the grocery really was.

Sterling summed up our interview and said,  “we’re cooking for our clientele, and providing a great service for people, so they can have fun relax and enjoy this without being intimidating—want to appeal to general public.”

It may not be in the middle of wine country, but the newest incarnation of Oakville Grocery in North Scottsdale will indeed bring back my fond memories of Napa Valley

Oakville Grocery is located at 15015 N. Scottsdale Rd in the Scottsdale Quarter shopping center. Their espresso bar opens at 7 am daily and the grocery is open at 10 am.

Their formal grand opening festivities kick off January 16 & 17, 2010.

www.oakvillegroceryarizona.com