AZ Daily Sun – Gail G. Collins

A Family Recipe for Success: Cedar House’s Legacy Continues

Flag LIVE! June 15, 2025

Written by Gail G. Collins

Legacy businesses are the mainstays of small towns. Flagstaff has a lengthy list of viable and award winning examples that are two and three generations deep: Warner’s Nursery, Los Alteños Restaurant, Vickers Overhead Door, Frederick Fisher Jewelers, Cornish Pasty Co., Brandy’s Restaurant, Flagstaff Roofing, MartAnn’s Burrito Palace, and fortunately for us, many more. Nurturing savvy and success, nuanced by upstart inspiration and innovation, such businesses preserve their ideals while pushing forward.

Regardless of the product or service, the succession of a business through a family member or an employee is balanced with financial health and sustainability, tax considerations and technology. This same practicality steers Cedar House Coffee Shop & Bakery to mentor the next generation and pass the baton.

“In taking over to lead the business, it’s important to respect and understand what makes Cedar House Cedar House,” said Megan, daughter of Wendy Kuek-Heng, who bought the shop in 2016. “Learning the values –community and quality—is massive, that and keeping those solid for our team and what can I bring to the table to help us flourish?”

Flourishing had its challenges in the initial days. “We trained all our kids to drink coffee. Megan was 10 years old,” Wendy said with a laugh. The family had little industry knowledge, but a Los Angeles man, who was passing through town, provided compassion and competence. He observed and gave them a weekend crash course on coffee. “Overnight, we became coffee snobs, discerning, and the coffee business began.”

The traveling family from Singapore missed the flavors and products from Asia and Europe, and due to Megan’s food allergies, they became resourceful in crafting their menu. “We create our recipes from raw ingredients—a clean label, whole and natural with no artificial dyes. We serve what we feed our family,” Wendy explained.

All pastries are made on the premises. Wendy focuses on savory bakes, which include puff pastry filled with smoked ham, Swiss and sun-dried tomato pesto, roast turkey and provolone with vegetable and basil pesto, sausage with apple glaze and poppy seeds or spinach and creamy feta.

Megan is geared to sweets. Her flaky parcels are filled with layers of blueberries, classic apple with lemon drizzle, a pinwheel of peach or cherry, shaped into a delicate rose. Try a blueberry cobbler muffin, cinnamon and walnut, or perhaps, a scone in cranberry and apricot with orange essence or a rich double chocolate, studded with choco chunks. Croissants, cinnamon rolls, loaves of lemon or chocolate banana compete with Belgian waffles, coffee cake and turnovers in the display case.

Cruffins are the latest invention for team of five bakers. “They are a good vessel—it allows us to experiment with flavors and fillings,” Megan said.

She began her culinary foray at a tender age and expanded her training through a pastry chef, where she also learned to temper, shape and sculpt chocolate. She sold the premium treats at private events, and bars are available at the Cedar House.

The coffee program is fueled by a local micro roaster, who curates a custom blend of beans, based on profiles and tasting notes. Standard drinks, like a latte, mocha, Americano and flat white, are on offer alongside chai and matcha lattes, Thai tea, and traditional espressos, cortados and macchiatos as well as flavored options.

When considering ideas, the mother-daughter team looks back to their heritage and tailors it to Flagstaff. A recent innovation, which reduces waste, is a nod to Asia. Coffee jelly—made with vanilla, sugar and gelatin—is added to drinks in a fashion similar to boba. “We express ourselves, and customers can challenge themselves,” noted Megan.

Cedar House’s catering angle is developing and customizable to order by phone. From NAU faculty or hospital meetings to church gatherings, school functions and weddings, they find insistent customers spread the word.

Cedar House is located in Sunnyside, historic in its own right with the commercial ventures of Velma Fanning. The risk-taker owned a number of businesses, including the building, where Cedar House stands today. “We’re glad to highlight this part of town and its injection of new businesses and champion her entrepreneurial spirit,” Wendy said.

A legacy business fosters its influences, tenets and contributions to benefit future owners and the wider public. Megan said, “With two generations now, the loyalty of customers shows we have an impact, and it’s an honor and privilege. My viewpoint has brought in a younger demographic.” Wendy added proudly, “They see her as fresh; they love her. It’s fun to be part of that legacy and love of community.”FlagLIVE!

https://azdailysun.com/flaglive/features/chow/a-family-recipe-for-success-cedar-houses-legacy-continues/article_4a885bb3-6efc-4eff-a12c-b4a31a84a896.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Madrez! Café unites food and family to flourish

Flag LIVE! May 15, 2025

Written by Gail G. Collins

What is in a name? The name mother contains more meaning than most. When there is trouble, mother comes to mind. And when there is triumph, the pattern repeats itself. Mother is the heart of any matter.

And so it began for Manuel Saucedo, owner of Madrez Café, named in tribute and thanks to his mother.

In 2010, he opened a little snack shop in Playa del Carmen, Mexico, where the gorditas grew in popularity. It was his mother’s recipe—an enormous, versatile, thick tortilla with a pocket for stuffing various fillings.

“I wanted to do something with what I had eaten growing up—gorditas,” Saucedo said. “Mom made them from flour and corn. Hers were bigger, and she called them madrez, the word for mother. Lightly crisped and stuffed, it was our go-to. The best is rajas poblano and cheese, and to this day, it’s the most amazing dish we’ve ever had, probably, because it’s hers.”

Saucedo has expanded his Playa restaurant to disparate locations in Flagstaff, Arizona and Elkhorn, Wisconsin, and his mother Virginia’s trademark roasted peppers in cream sauce crowns the menu. Across the locations, items overlap 60 to 70-percent, according to Saucedo, but menus are tailored to the area.

“All of our family was raised in northern Arizona, in Flagstaff, and in high school, I got started with food and cooking. Judy Davis, a culinary instructor, got me involved,” he remembered.

The program offered practical instruction and students competed. Over three years, Saucedo won gold and silver medals. Then, through affiliation with the American Culinary Federation, he met local chefs, like John Conley and Paul Moir.

Like so many practically-trained cooks, his career started humbly as a dishwasher, progressing to sous chef with stints at Cottage Place, Josephine’s and Brix, where the restaurant won a James Beard nomination during his first year. Saucedo then traveled to Mexico and Canada to find his path.

One of the signature menu items is a product of his wife Katy’s chemistry: the waffles. The batter owes its slightly sour and lighter structure to natural fermentation. The waffles go from the iron to the griddle for a final crisping. The basic waffle comes with fruit and Greek yogurt, while a savory option offers fried eggs, bacon and cheese. There are others with an avocado and chipotle twist or chorizo and Serrano crema.

Saucedo’s brother Miguel operates Flagstaff, and the birria tacos are his recipe. The brisket is braised for 10 hours until tender and served with broth for dipping. Skimmed fat from the juice is splashed on the grill before laying out the corn tortilla and loading it with brisket and cheese. Like all lunch items, it is served with house frijoles, churros and salsa.

Burrito choices run the gamut of breakfast goods from fluffy eggs, chorizo, beans, bacon, and chilies to sausage, hash browns and veggie fillings of spinach, tomato and mushroom. There are bagel sandwiches including traditional eggs, bacon, tomato, avocado and cream cheese or huevos a la Mexicana, bean spread and avocado in a bolillo casero.

Breakfast is served all day, and it’s no wonder, Madrez boasts it is “the best breakfast spot hands down.”

The kitchen is scratch, utilizing fresh ingredients and local vendors. Warming items, like posole and tamales, feature in winter, and refreshing limeades showcase flavors year-round.

“We squeeze the limes, add house simple syrup and whatever fruit is in season—fig, mango, strawberry, raspberry, blackberry—then, shake and serve,” Saucedo said.

At Madrez Café, family makes everything possible. While Saucedo handles the Midwest with new locations on the horizon, brothers Juan and Miguel manage Playa and Flagstaff. Sister-in-law Maria makes the tortillas by hand. The art in all locations is produced by younger brother Francisco. And after 20-plus years in the food industry, father Jose recently retired and joined the crew.

“He does everything for us—the store, the dishes—everything and anything we need, he does it,” Saucedo said and laughingly added, “And he yells at us.”

Mother Virginia is there every weekend, making sure Madrez is up to her standards. The family holds an annual family retreat in Central Mexico to talk about menu ideas, additions and plans.

Saucedo is cognizant and grateful, emphasizing that everyone plays a part.

“The main thing is family. All I’ve done is to help family—they are always first—and there is a tightness we have now.” FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-madrez-caf-unites-food-and-family-to-flourish/article_87715513-5ae2-4883-8e44-704dbb627f20.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: 3’s in the Trees is serving up wheel-y good eats

Flag LIVE! April 17, 2025

Written by Gail G. Collins

Owning and manning a food truck is a flexible, lower cost option for feeding people almost anywhere. With portable power and streamlined menu choices, it’s an appealing means to enter the food trade or expand an entity.

It also creates quirky catering possibilities. As an alternative to a traditional restaurant, a food truck can withstand societal storms, like a pandemic, with an adaptable presence and needs.

Still, there is another reality. Getting behind the wheel and the window of a food truck is hard work. The legal and financial challenges are cumbersome to start. Ongoing, the long hours and tasks are demanding, ranging from prep to travel to serving in niche destinations.

With low overhead and staff comes a need for an owner to do it all—purveying, driving, cooking, plus accounting and marketing, to name a few. There is weather to endure, space limitations with short order turnarounds, and then, the quest for the ideal spot to connect with customers. Passion is a must.

“You need to be a master mechanic, master electrician and master plumber,” said Auggie Herring, co-owner of 3’s in the Trees food truck alongside Rusty Montoya. “We have been towed to an event and back again. The hardest part is dealing with plumbing and freezes.’ But he stressed, pointing to their transport and kitchen, “The hardest working partner is Clifford the Big Red Truck.”

For all of their efforts, the pair has won Best Food Truck for seven years running, and this year was awarded Best Catering.

“It was an awesome surprise,” Herring noted with satisfaction. “We will push forward with catering and build on what we’ve begun. We’re not limited to any kind of food.”

Montoya chimed in, “A lot of emphasis and pride goes into our food—we are asked to come back by guests at our events. We build to suit for catering within budgets.”

From serving 200 employees of Gore to feeding 30 at Grand Canyon’s Shoshone Point with a storm on the horizon, to catering a private supper for 10, 3’s in the Trees is versatile. Whether it’s a Mexican Buffet, barbecue, prime rib, Asian fusion, Italian or a fried turkey, the guys have got the skills.

They have even built a wedding reception from items on offer at the weekly Farmers Market. In winter, 3’s in the Trees contracts with Flagstaff Snow Park to fill bellies with hearty, kid-friendly fare serving stews, chili and burgers.

Because of this, people struggle to define the food truck’s wares. Since its inception in 2015, Montoya said, “Thirty items have evolved and settled, where people won’t let us take them off the menu.” Heat is prevalent, as he incorporates his New Mexico Hatch green chilies. Herring’s link with Panama City, Florida produces elements, like plantains and empanadas.

“We keep it distinct,” Herring added. “The goal is clean, handheld food you can walk down the street and eat.”

An example is their most popular and original item the TexAZ brisket green chili taco. The Kona sandwich was on the menu from the beginning, boasting success in its simplicity. The chile relleno macaroni and cheese is spicy, made with house white queso, plus Serrano, poblano and jalapeno peppers sporting a crumble of tortilla chips atop. It sells out routinely. For vegetarians, “That’s Not Cauliflower” tacos are unique and vegan without cheese. Dessert tempts with a cheesecake cookie—more a tart that is tedious to make and easy to love.

The food truck owners met at Ski Lift Lodge running the hotel, bar and restaurant—Herring as kitchen head and Montoya at the front of the house also covering for one another as needed. Perhaps, that is what makes for such a tight team plus the back and forth as they finish one another’s sentences.

“We appreciate the locals and regulars, who’ve shown support. The whole town shows us support,” they said in turns. “We’ve met so many owners and been to every brewery—people are so nice to us. We’ve been very fortunate and are appreciative of everyone we’ve met—it’s a long list.” Flag LIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-3s-in-the-trees-is-serving-up-wheel-y-good-eats/article_410ba139-143c-45aa-8cad-3a1251f9e2db.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Matador Brewing takes coffee by the horns: Since moving business to Flagstaff, business roasts way to growth

FLAG Live! March 20, 2025

Written by Gail G. Collins

As founding owner of Matador Coffee Roasting Co., Mario Martusciello has extensive experience in making a perfect cup of coffee. Just read his blog for proof. The first generation American of Italian descent from Naples—known for its espresso and specialty coffees—perhaps possesses an internal barometer for the bean.

After 15 coffee years in Seattle, he returned to Phoenix in 2005 to build Matador with his father Jack, then a vibrant 75-year-old. The commercial roasting and retail business, with Mario solely at the helm, headed north in 2015.

In his retail stores, the coffee is only one to two weeks out, so customers can enjoy the same freshness.

He credits Matador’s success with learning the service and back-end part of the business first—repair and supply of equipment—to align with an industry expectation that those, “connected to the equipment are expected to provide on the equipment. Others in the industry are insular, but we were always focused outward.”

The Flagstaff business launched by gathering wholesale accounts, even creating a hybrid position to manage coffee sales and service equipment.

“We’ve worked with start-up people to create and move up—it’s a core piece of who we are,” Martusciello said.

Tanner Thorp is an example of growing with the business. His well-connected background in coffee primed him to grow sales relationships in Flagstaff.

As Matador expanded its wholesale roasting accounts, its retail side grew as well, and Thorp and wife Carly Saunders bought the eastside location in 2023.

“It operates as a franchisee, using all the same recipes under the umbrella of Matador Coffee, like the downtown location and newer, fully branded NAU campus spots,” Thorp explained.

Besides the standard Americano, latte, cappuccino, mocha, macchiato, espresso and pour-over, Matador offers specialty drinks, like the Bees Knees. The honey lavender latte is a springtime sipper. The Black and White mocha offers both white and dark chocolate, while the Dirty Chai brims with warm spices. There is tea, lemonade and refreshers, plus smoothies in mixed berry, banana blast and peanut butter.

People are often surprised at the food options beyond pastries and muffins.

“We keep it simple with great quality,” Thorp said.

Crossover ingredients expand the opportunities from a bagel and cream cheese to bagel sandwiches, like the Pesto Turkey, stacked with provolone, lettuce, tomato and red onion. The Spicy Turkey boasts in-house pineapple pepper jelly for the hot hammie sammie Cuban style. A host of avocado toast choices include The Matadora with olive oil and lemon juice and bullfighter’s breakfast layering scrambled egg, bacon, provolone and red pepper flakes.

“We try to cultivate a fun place to be—come in and spend time,” Thorp said. Where window times with customers in chain shops are often limited to under a minute, he added, “We want to know about the kids’ soccer games, their pets and lives. And we invite people to take a bag of coffee home as a gift—something to use and enjoy.”

Some popular offerings are Grand Canyon blend, Northwest Espresso, Whisky Barrel Aged and Tanzanian Peaberry.

The matador symbol reflects a love of Latin culture alongside the overall vibe and original vision of the wholesale company. Head roaster Kent Simmons at Matador Coffee creates about 20 varietals and blends from about 11 single origins. Roasting 20,000 pounds of coffee a month, the numbers are pushing up with new contracts. “It’s been a great 10 years here, and we’ll continue to develop,” said an unstoppable Martusciello. FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matador-coffee-takes-brewing-by-the-horns-since-making-move-to-flagstaff-business-roasts-way/article_9447e40c-f957-11ef-a589-4feab5b99942.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Chocolita Chocolate Café

Flag Live! January 16, 2025

Written by Gail G. Collins

Chocolate is chemistry. It is a product of cocao, forged by fire from its inherent ingredients. During roasting, the sugar and protein of fermented beans cause the Maillard reaction, which creates chocolate. Upwards of 800 chemical compounds are found in chocolate with the majority offering allegedly positive effects. And the darker the chocolate, the more compounds it contains.

So, chocolate is healthy … in degrees. There is caffeine and theobromine, also found in coffee, antioxidants, phenethylamine, an aphrodisiac, and more. This brings us to the go-to gift on Valentine’s Day—chocolate. Yes, there chemistry in love as well.

“Chocolate is one of the most chemically complex foods on the planet,” said Sarah Lesslie, owner of Chocolita Chocolate Café, located in Kachina Square Shopping Center. “It’s high in iron and magnesium, which relaxes the body, and PEA (phenethylamine), the bliss molecule, so you feel good when you eat it.”

The student of chocolate opened Chocolita on Valentine’s Day 2022. With a background in theater arts and herbalism wand a minor in sustainability, Lesslie wants to do a good thing as an opportunity for the Earth. “The business lent itself to this inherent love of environment.” She takes herbs daily to support her health, but they can be off-putting, so, “I created a chocolate I could eat every day and cover up the bitter flavors of the herbs. It was amazing and effective.” She began sharing her product with friends, which birthed Chocolita.

“Chocolate is a food, and that’s how I approach it,” explained Lesslie. “We don’t use the world ‘candy’ in our shop, which depends on the sweetness. I add superfoods to it <creating> a chocolate vitamin to take each day that is functional—to improve performance or mental acuity, like lion’s mane—in a delicious form.”

Lesslie believes we should be more connected to where our food comes from. “This is the genesis for the botanical chocolate line—to enjoy herbs and the taste as well.”

Products include Moontime Rose, blended smoothly with a bounty of angelica rose petals for female cycle support. Strawberry Passion is an aphrodisiac. Morning Matcha aids the brain.

There is sipping chocolate, and the season begs a warm cup. Ecuador Dark and Sweet, Exotic Mint, Ancho and Cayenne, Heartswell and more tease with a trademark mug for sale among the complementary goods. There are spreads in hazelnut chocolate, which is not oil based, nutty Jaguar Spread with a theobroma base and botanical perfumes on offer.

“It’s hard to make chocolate, and there are levels and science to it,” Lesslie said. “Melting and dipping is easy, but tempering is the challenging part—snap is an indicator of good temper—to create a shell and add a filling. The crystal and structure between the sugar and fat equates temper.”

Lesslie wears multiple toques. As a chocolate maker, she utilizes raw ingredients for couverture chocolate, which is ground to a finer texture and contains higher percentages of cocoa butter for enrobing truffles and bonbons. A chocolatier makes the truffles. Lesslie does both. Her display case contains such fantasies as the pyramid bee honeycomb, dragon heart with dragonfruit jelly, rose cardamom with sweet tahini, sleepy moon with turmeric and blueberry rose and mint magic with blue butterfly PEA powder and coconut mint. “They are vegan, plant-based, soy-free and botanically crafted.”

Chocolate is grown as varietals in regions, as with wine, with flavor profiles. Lesslie sources shade-grown cacao from understory trees, a complementary style of growing.

Now, consider the ceremonial aspects to sipping chocolate—to sit and set intentions—creativity, plans and putting words to an idea followed by steps of accountability. These rituals are practiced in hosted Sip Circles, which meet on the third Thursday each month. These informal gatherings share the magic of cocao and connection with a bonus discount on branded purchases. “I want to do what I can to make healthy food accessible.”

Chocolita supplies a wholesale market at upscale outlets, such as Lassens Natural Foods and Vitamins, Good Earth Markets in Utah and Island Naturals Market and Deli in Hawaii. This has fueled a second location on San Francisco Street.

Lesslie runs a strict certified organic kitchen—everything is catalogued and accounted for. Certified organic is expensive, full of paperwork and has a clear legal standard, but achieves reults.

Production is work, “but chocolate is interesting for me. It extends my artistic side,” she said and smiled. “Chocolate picked me. It was serendipity. I was fascinated to learn about it. It is nerdy and neat. Why does it work that way? My art and science worlds merged there. There is so much math in the kitchen.” There is such mystery and promise in the chocolate. FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-chocolita-chocolate-caf/article_1c16caf2-c94b-11ef-90a3-e3a8248f680d.html

Matters of Taste: Los Alteños Restaurant

AZ Daily Sun, December 27, 2024

Written by Gail G. Collins

How much do we learn standing by our mother’s side? Plenty, especially in the kitchen. In real time, her actions model what matters. We learn priorities, discipline, skills, techniques, creativity, joy in serving, teamwork, and of course, love.

Beginning on a step stool, even the toddler can participate and appreciate the effort it takes to provide a beautiful meal and its associated tasks, like dishwashing or sweeping up. In time, important elements are passed on—the family recipes and traditions.

So it was for Bertha Lopez, who at 14 years old was her mother’s right hand in cooking for her nine siblings in Mexico. Daughter Brenda Lopez emphasized, “Bertha is the OG—the original gal—the creator of the big idea and the recipes at Los Alteños. Cooking is a big thing in our family. At get-togethers, we are always about the food.”

Los Alteños Restaurant has stood in its present location on Milton Road in Flagstaff since 2000 when Bertha helped her uncle Juan Rodriquez to open it. She worked there for many years until he retired in 2017. Brenda said proudly, “We kept it in the family,” and the business continued with Bertha’s family.

Brenda grew up in the kitchen, learning at her mother’s elbow. “Our food is authentic. Some are family recipes. With 40 years of cooking experience, Bertha can taste a dish and list the ingredients. She does trial and error to reproduce something.”

The seriously family business includes Bertha and husband Juan, Brenda, Ruben and Maria. As for living and working together with the challenges they can present, Brenda said, “We got the hang of it, but bumped heads lot to start. With family, you work things out.” She added, “I wouldn’t want to work with anyone else.”

The Jalisco style is simplistic, according to Brenda, with low seasoning—posole, carne asada and birria, beef marinated in red, spicy sauce. The sauces are scratch made and fresh ingredients feature. “It’s not over-seasoned; it’s like you’re at Grandmother’s house.”

Los Alteños is well known for its salsas in mild to hot chili in flavors of avocado, guacamole, green and hot red—the popular pick. Guest mix them, creating personal blends. “We’re working on selling jarred salsa as a personal touch because people are always asking,” Brenda said.

From the specialties list, birria tacos are the top seller. Tortillas are dipped in house enchilada sauce and include cheese, cilantro, onion, salsa verde, guacamole and birria, a rich broth for dipping.

Breakfast is served all day in combo plates with a range of protein choices and as burritos with egg and cheese plus American standard ham or sausage to Mexican chorizo or machaca, plus hash browns. The balance of the menu is vast and happily anticipated. There are six types of tortas, tostados and quesadillas, hard tacos, a dozen burrito and soft taco choices, seafood, such as the ceviche tostado, and soups with menudo offered daily.

From the combination plates, served with rice and beans, the grilled steak fajitas are most popular. The gorditas, with filling choices of carnitas or chicarron to al pastor or tripa to polla or shrimp, utilize house made batter, which is hard to find, Brenda suggested.

Located in a strip mall with easy parking, Los Alteños is a simple dining strategy with ordering at the counter to be served by friendly staff. There is ample seating around taupe wood tables with the dining space divided by a long, elevated bar with chairs. Framed prints in Mexican design line the walls, and outside, patio shade is available.

The crowd is heavily local from NAU students to construction crews and passersby. The business caters weddings and other church or family events. Setting up a taco stand and salsa bar is straightforward and full of choice, while a grill cart for steak fajita platters offers another delicious, desirable option.

With such an array of authentic and fresh menu items, no one ever leaves hungry from Los Alteños Restaurant. But it is more than that. “At Christmas, firefighters and police eat for free as way of saying, ‘Thank you.’” Tamales made in house are available then. And Brenda added, “Anyone in need will be fed. We believe, whatever you give out, you will get back.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-los-alte-os-restaurant/article_a32183c2-c21e-11ef-8aad-871c1897b351.html

Matters of Taste: Queen Mum’s Royal English Toffee

AZ Daily Sun, Mountain Living Section—November 27, 2024

Written by Gail G. Collins

What is so English about toffee? While sweet treats abound in Britain, none is as prevalent as toothsome toffee. Candy, in general, came to prominence there with the abundance of sugar from its colonized Caribbean islands in the late 1800s, and the experimentation began.

Toffee is created by caramelizing (or inverting) sugar with butter and pouring it out to harden. Its popularity grew due to its simple list of ingredients and flawless balance of delectable sweet and buttery break—or as some said, “toff,” suggesting the name. Key to its production is the careful heating and cooling of sugar, butter, sometimes adding vanilla and salt, and from the early 1900s, almonds. This final evolution formed toffee’s traditional crunchy texture and buttery flavor, branding it as wholly English.

Such amorphous and humble anonymity also pervades the best toffee available in Flagstaff—Queen Mum’s Royal English Toffee, whose purveyor prefers a low profile. “My mother made toffee for years and years, and I learned from her,” said the toffee expert. “She would make it and take to the veteran’s hospital in Grand Junction, Colorado, where she volunteered.” The mother had an Irish background, and the daughter always helped when she was around, especially when pouring out enormous pots of hot toffee to cool even at 97 years of age.

Word of mouth brought customers from points around the country, such as a lady in California, who has bought 30 pounds from the mother for 20 years. She uses them in gift baskets, whose clients teasingly threaten to quit if the toffee isn’t in there at Christmas.

In Colorado, Enstrom’s brought awareness to English almond toffee with the tagline, “made with magic; disappears like magic,” and Mom competed for sales from her kitchen. “Their price is dear, and it’s not as good as mine, commercialized production with stingy amounts of almonds,” the daughter remembered her saying.

Mom moved to Arizona and died shortly after in 2010, and the daughter took on her customer list, copying her mother’s manufacturing and distribution chain. “I would make the toffee and take it to work to sell or trade with a friend, who made tamales.” Later, her adult children would take it to their job sites for sale.

During cooking, the ideal timing is revealed in the pop, according to the pro. It’s a messy and rather precarious craft as hot sugar boils and nuts pop with inevitable spatters. “It’s important to know the temperature of it all or the butter will separate, and you must keep stirring once it’s added. A small signal it’s nearly ready is the toffee color and the consistency, which starts thick, and then, thins as it finishes,” she advised. “When it’s nearly done, the nuts pop.”

Queen Mum’s Royal English Toffee maker is a purest, shunning the notion of cashews or pecans or using them only for topping. “It’s not authentic, not right and doesn’t have the same flavor profile without almonds added to the toffee,” she insisted. Ghirardelli chocolate is spread over the toffee in the final stage.

Humidity can affect the outcome of toffee making. During a monsoon, the toffee will draw moisture and become sticky. For this reason, Queen Mum’s boxes are vacuum-sealed to preserve the quality and can be frozen for up to four years and remain fresh for six months in the refrigerator.

The point of sale for Queen Mum’s Royal English Toffee is the Butler Mobil gas station, owned by relatives Curtis and Michelle Gregory. The couple bought the station in 2020, remodeling it in time for Christmas. Since then, winning public votes have awarded them for best liquor, beer and convenience store.

“Our aim is to be different, to try hard to bring in local products, like Pie Guy’s pies, Sam Murray the Bear Guy’s carvings, Arizona beer, spirits and more,” Michelle said. “We try to feature Flagstaff and keep the money here in town.” The couple is present in the shop daily, noticing clients bond over products, like pies and toffee. “Loyalty is hard to find and means everything to us.”

That seems to be the family way. The second generation toffee maker has shared her recipe and tips with the family, but shaking a finger, has threatened them not to share the knowledge. “We are preserving the legacy for the next generation of candy makers,” she said. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-queen-mum-s-royal-english-toffee/article_d1f6069a-ab59-11ef-99dc-171311df6ebc.html

Sedona’s Top Luxury Hotel Launches Lunar-Themed Offerings for Travelers Seeking Celestial Experiences

AZ Daily Sun, November 21, 2024

Written by Gail G. Collins

There is nothing as enchanting as a starry night. Gazing upwards, lights winking back, one entertains the infinite as it beckons in its most promising, diamond-studded style. According to the city, Flagstaff was recognized on October 24, 2001 as the world’s First International Dark Sky City for its pioneering work balancing preservation of our night sky with concerns about public safety and economic security.

Dark Sky Community efforts to promote responsible stewardship has expanded throughout northern Arizona, and Sedona’s clear skies also allow for unrestricted views that rival any stargazing destination in the world. The rewards are full moons, meteor showers and planet alignment spectacles.

Matching those celestial rhythms can bring wellness to the body. Sedona’s rich connection to nature and the cosmos inspired the construction of Ambiente, a Landscape Hotel, and the only MICHELIN Two Key hotel in the state. This fall, the lavish property launched lunar-inspired wellness, dining and adventure offerings designed to align guests with the moon’s natural rhythms amongst a breathtaking, red rock backdrop.

The renowned Velvet Spa, an intimate six-room retreat, combines age-old wellness traditions with innovative technologies. Treatments incorporate native ingredients, reflecting the region’s healing essence, in a variety of rejuvenating rituals. The Energetic Experiences include: Recharge, Realign, Reawaken and Revitalize, the latter introducing energy exploration.

The Sound Healing Journey, experienced under stunning skies, blends sound vibration and meditation, intention and breath work, leading to release and alignment. A variety of instruments, crafted from natural materials, like sand, brass and crystals, along with a Native American drum, help induce a state of deep relaxation.

Deborah Waldvogel, director of spa and guest services, said of the treatments, “The sound journey or charging crystals impact brain waves and energy pathways, and the parasympathetic nervous system is brought to the forefront. Blood pressure goes down to bring healing and reduced anxiety. In a meditative environment—eliminating distractions—the body is energized, creative and focused as a result.”

Selenite, named for the Greek goddess of the moon Selene, represents purity and clarity. “This stone has the ability to charge other waning crystals, like a battery, to balance energy in a space and to enhance serenity and intuition,” she said.

Clients come from California, Arizona, Texas and Colorado mainly, but Ambiente’s reach is expanding to include international travelers. “In general, there are two different types of guests—those familiar with sound energy and healing work, and others, who want to explore those elements because of the area’s reputation,” Waldvogel explained. “What you get out of it is very individual—many feel some sort of shift…and the quiet allows it to come forward.”

Heading outdoors, jeep tours explore the western canyons at night. Partner Sedona Jeep Tours offers guided, private encounters with the landscape, stunning stars, history and folklore under a bright moon.

“With the sky lit up, especially under a full moon, you sense the formations in the rock, a talk on the area’s history and an explanation of the sacred moon with a ceremony in respect to elders of the original people. Or enjoy stargazing on the rooftops (of the guest atriums)—our most popular, private offering,” she invited. Dennis Casper, a resident astronomer, uses personally-crafted, state-of-the-art telescopes to educate visitors about constellations, star clusters, galaxies and more.

Atriums of sustainable, organic architecture merge with their natural surroundings providing a disconnection from the daily pull and a reconnection with nature. Luxurious accommodations feature sleek, elemental interiors and amenities such as a petite kitchen—restocked daily with refreshments—and bespoke design touches, including live-edge wood furnishings, rain showers, oversized soaking tubs and a rooftop deck equipped for stargazing with a daybed and fire pit.

Beyond rhythms, release and reconnection, one must also enjoy a repast. The hotel’s full-service signature restaurant, Forty1, serves seasonally rotating breakfast and dinner menus that showcase the Verde Valley’s abundance through Modern American cuisine. A pre-fixe menu offers three courses: a shared appetizer, a choice of filet or sea bass each, a shared dessert and a bottle of Moët, all set on the patio under a star-filled sky. A moonrise menu teases with sweet treats: strawberry and chocolate mousse domes with edible glitter, Denizen Farm milk and snickerdoodle cookies plus a limited-time Starry Night cocktail mixing Tito’s vodka, butterfly pea flower, egg white, strawberry syrup, lemon juice and an edible glitter bomb.

Ah, breathe deeply. Then, be still and study the stars. AZDailySun

https://azdailysun.com/flaglive/features/beat/sedona-s-top-luxury-hotel-launches-lunar-themed-offerings-for-travelers-seeking-celestial-experiences/article_c87687f6-a6c3-11ef-8c7d-fb2df90ae628.html

Matters of Taste: Hankerin’

AZ Daily Sun, Mountain Living Section, October 2024

Written by Gail G. Collins

Our relationship with food is complex, and too often, it becomes a moral dilemma, involving good foods and bad foods. But can’t eating be more neutral? Put directly, why can’t that drive provide pleasure, and in turn, satisfaction? Our basic survival is dependent upon it. When a craving occurs, no substitutions will sway us—only that thing will do. But where to turn to satisfy that craving?

Hankerin’ opened in August 2021 to curb a craving. “The theme—the name of the place—is a menu full of cravings,” said owner Chas Townsend. “It’s what I like to eat when going out.” The green Chile chili burger is a perfect example. Townsend fell for a similar burger on a trip to Durango, so it had to be on the menu. He made regular trips to Cameron for the fry bread tacos, so the native taco, a Northern Arizona must, piles fluffy fry bread with house chili, lettuce, tomato, onion, cheddar cheese, green chilies and sour cream. It’s a big seller. “These are things I crave. The elote is for my wife.” The Mexican street corn fave comes on a stick with mayo, cotija cheese, butter and a special chili powder blend.

Townsend married into a Hispanic family and connected with them in the kitchen. Growing up at the hospitality-oriented Grand Canyon, he was continually involved in food service. “No matter the circumstances, I ended up cooking, especially for family.” Now, his boys, Benny and Chris, help out at Hankerin’ as does wife Mely.

According to Townsend, the carne asada fries are easily the most popular item. “Interestingly, it was the last thing I added and at our customers’ insistence, but they are not far off from chili fries, and I love those.” The fries are covered in beef, avocado and roasted red pepper salsa, cotija cheese, onions tomatoes.

The street tacos have a strong following with college students. Townsend tells the story of a regular, who began working his way through every salsa combination Hankerin’ offers to satisfy his taco craving. It took weeks. His buddy was a burger guy, and the determined taco man would give his friend the side-eye, secretly desiring the bread and meat, but sure he would regret not ordering the tacos—a quandary. Townsend took his pain to heart and shaped the creamy, shredded chicken into a patty and seared it, adding the street taco toppings—cheddar, lettuce, tomato, house made avocado salsa and chipotle mayo—a tedious task, but the taco-lover was satisfied. But he talked to friends about it, and the requests came in. Townsend streamlined the process for the cooks, and a Southwest chicken cheese burger joined the menu.

“I owe my success to my regulars,” he said. “They are the base of my business.” Located close to Northern Arizona University’s campus, Hankerin’ is settled within a neighborhood with no traffic to draw attention. In his first week of business, the only other commercial shop was going out of business. “The neighbors in these houses are my business. I take them seriously—it’s what motivates me.” There is little tourist trade, but there are sorority girls, who are friends and show up midmorning in their pajamas.

Hankerin’ doesn’t advertise or pursue catering gigs, but if approached…like when a food truck failed to come through for a wedding, and they needed 50 cheeseburgers quickly, he said, “I will make it work if I can; I will try.”

A secret to Townsend’s success is, “No one is open as late as I am. It’s a point of pride because it’s hard to do.” And for this effort, Hankerin’ won Best of Flagstaff’s Late Night Bites.

Hankerin’ operates like a food truck with a limited footprint, staff and offerings, yet it still participates in Greek life fundraising percentage nights and other community projects. Plans may yield a truck to service catering and events.

“I don’t prioritize being unique, but in doing it right,” he explained. “I don’t want to hear, ‘That’s interesting;’ I want to hear, ‘That’s the best street taco or burger I’ve ever eaten.’” The tri-tip is trimmed and seasoned personally, while the burgers are weighed and patted out. “It’s important to have my hands on it.”

Townsend has experimented with unique in his chicharachos, fried pork rinds smothered in carne asada with the usual creative toppings, plus avocado salsa and Valentina hot sauce. The item doesn’t sell as much as he thinks it deserves because it is an unknown quantity. “We are packed here late at night, or people are ordering online—the menu has got to sell the items. We don’t have the staff to explain things. Our customer experience here is: You know what you’re getting.” And what you’re getting is the pleasure of satisfying your craving. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-hankerin/article_2de1bfc6-915b-11ef-8240-2389c0892f7f.html

Matters of Taste: Relic Road Brewing Company offers pints and pictures

AZ Daily Sun, Mountain Living Section, August 22, 2024

Written by Gail G. Collins

Northern Arizona stands on a corner of collaborative culture. It was named in the 1972 top ten hit “Take it Easy,” and as the story goes, Jackson Browne was traveling Route 66 when he suffered a breakdown in Winslow. He likely stood on a corner waiting for a tow. Later, as he put his adventures to music, Eagles lead man Glenn Frey, who lived in the same apartment building as Browne, dropped in and partnered in the production. Soon after, the Eagles soared, singing:

Well, I’m astandin’ on the corner in Winslow, Arizona with such a fine sight to see. It’s a girl, my Lord, in a flatbed Ford…

But what about the girl? Well, that mutual attraction took place in Flagstaff in front of Route 66 Dog Haus. The writers conflated the events, giving both towns a stake in the song. Winslow rightly invested in their mention, and while one can dispute the claims to fame, “We outghta take it easy,” as the song suggests.

Relic Road Brewing Company, located across the street from the iconic corner in Winslow, is doing just that, wooing tourists in for a pint after a picture. It was the dream of owners Troy and Stephanie Armstrong, born in their garage, brewing for friends and family.

“It’s what Winslow was missing—a place, where after you get off of work, you can have a meal with family—a brew pub, not a bar scene,” Troy said.

While under construction, Stephanie remembered, “We’d see people coming to the The Corner to take a picture. Our idea was to create a destination—walk by, have a drink and stay.”

In 2017, elements within the community fell into place and friends and family stepped up. The Armstrongs took on the construction themselves. “Everyone got dirty helping from building tables to kids with nail guns working through the night,” Troy said. Locals donated art, a glass chiller, anything that could contribute to the build-out or decoration. “Community is a big part of us.”

Relic Road’s name embodies the vintage items of the pub. A plank table extends from a cutaway truck, and another adorns a wall, plates and all. Heavy wood, iron supports and corrugated metal beneath the bar with Route 66 memorabilia throughout offer a rough, historical, small-town vibe.

Six motorcyclists pulled up in front of Relic Road, pegged their bikes and looked through the glass. Tourists and locals alike make the brew pub successful. “People send us stories, recommendations and repeat business,” Stephanie said. “Some make it their annual pit stop.”

Presently, the pub carries 20 craft beers with smaller Arizona brews on tap. “We highlight those, because we want to be those,” Troy said. Relic Road is backing into brewing beer in the near future with the renovation of a 10,000-square foot building a block away. “We will keep some beers on and add in our own as we go.”

The Armstrongs have found the brewing community welcoming, sharing tips and a strategy. “The path to success is laid out,” explained Troy, “and they’re willing to discuss, advise and help. There is a formula to this.”

To buttress the craft beers, there is craft food—fresh and kitchen-built, as Troy put it, with scratch sauces, hand-cut and -breaded chicken and more. Family contributed recipes and voted on the menu. Sis created the Canyon Diablo Burger built with the signature half-pound brisket burger on an everything bagel smeared with house cream cheese, green chili and pepper jack cheese plus a side of spicy slaw. Grandma dished on her Armadillo Eggs—stuffed jalapenos encased in sausage and fried to perfection. The Southwest Burger is topped with tumbleweed fried onions, Relic BBQ sauce, pepper jack cheese plus lettuce, tomato and pickle, and of course, guests can built their own burger.

Salads, like Grilled Chicken Relic Cobb and Buffalo Blue, create a cooler meal, while Jaeger Mushroom Sliders—mini cheeseburgers covered in ‘shroom sauce—or Relic Tacos—blue corn tortillas loaded with burger goods (a local thing)—compete with Shae’s Mac ‘n Cheese—available with bacon and green chili or tossed tenders. Executive Chef George Murillo is given free reign along with five other chefs to create specials, like a Wagyu Brisket Sub. The aim is something you crave.

Relic Road is a family affair, owned and operated with son Shae, daughter Kadance and son-in-law Brady. Staff totals 33 with teams of relatives, more than half of whom have been there since Relic opened. Stephanie said General Manager Nick Russell makes the world go around, following through on their vision.

Relic Road is inviting and another happy distraction in Winslow. “Come in and make a memory,” Stephanie suggested. “You may enter a stranger, but when you leave, everyone knows your name.” AZDAilySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-winslows-relic-road-brewing-company-offers-pints-and-pictures/article_8a1fcf76-5f4c-11ef-8660-23b0933c3beb.html