Some of the Best of Our Local Dishes

Written by Gail G. Collins

It’s no secret anymore. Flagstaff’s culinary scene is now the envy of much of Arizona. For a mountain town that still does not top 100,000 people, this place has dozens of independent restaurants achieving a high level of dining in their respective categories. After a few years of basking in the recent lineup of hotspots, we thought we would pause to reflect on a handful of signature dishes by our new dining places and expanded or reinvented eateries with a look across the foodie spectrum.

Craving Crepes at Streetside Saigon

In a nod to the French, the classic banh xeo, a crepe, is revamped with shrimp and shitake, that’s a hit at Streetside Saigon. The rice flour crisp is vivid with turmeric, filled with bean sprouts plus chive and served with a field of lettuce and traditional herbs. Tear off some crepe, tuck it into a lettuce leaf with mint and cilantro, roll it and soak up the lively dip—light, crunchy, healthy and flavorful. Not up for the crepe? Try the banh mi, a Vietnamese sandwich, which boasts French influence in multiple ways. Streetside slathers their softer-than-baguette bun with pate and hose mayo, piles on tender pork meatballs and a layer of livered carrot, daikon and cucumber for a tongue-teasing combination of tastes and textures.

Continue reading “STEPPING UP TO THE PLATE”

Bowled Over

The Soup is on as Winter Arrives

Mtn Living Mag December 2014

Story & Select Photos by Gail G. Collins

Dish Soups 2014 aAs the cold creeps in, it’s time for winter warmers. Soup is a top pick for nutrition, variety and comfort reasons. Dietary standards urge us to eat eight servings of veg daily, and blending them into a soup helps us to reach that goal. And when pureed, it also fools the finicky eater. Tossing leftovers and the odd vegetables into the slow cooker clears out the fridge and creates one-of-a-kind meals. Then, add lean protein and beans for extra fiber and cook them in the pot to retain the ingredients’ full potential.

Squash, tomatoes and even surplus mashed potatoes or a hunk of cheese can enhance texture, creaminess, vibrancy and dense nutrients. Also, bowls of broth hydrate in heated atmospheres. It’s hard to go wrong with soup, and the best is homemade. But if you’re headed out, try some of Flagstaff’s best soups. Dinner is served. Continue reading “Bowled Over”