Northern AZ’s Mountain Living Magazine – Page 2

A slice of ambition: Christa Freeman builds flavor and community at Urban Pine Eatery

FlagLIVE! November 20, 2025

Written by Gail G. Collins

So, if at only 22 years old, a gal can take a year off from college to open her own restaurant, what could she do for an encore? By 24, she could go back to school to complete her degree while maintaining her endeavor even as she buys and opens a second restaurant. Christa Freeman is that irrepressible, enthusiastic entrepreneur with an unflappable smile.

Freeman had previously worked at Juice Pub as well as Oeno, which is located next door, before interning at a New Mexico ranch. Returning to Flagstaff, she noticed Juice Pub was for sale. Despite attendance at Northern Arizona University, she made the unusual decision to buy the place.

Looking to her parents to invest, she had serious talks with them, her grandparents and others.

“I wanted to do it, and they believed I could do it if I put my mind to it,” Freeman said. “I took a year off of school to figure it all out, then went back to NAU in the midst of it, and then, in December, bought Urban Pine,” and, in another whoosh of words, she added, “How did we get through it?”

Freeman admits it was scary starting from the ground up. “But people have been so great. The place is popping always. It’s outdoing what I thought!”

The newly graduated owner of two eating establishments in the heart of historic downtown Flagstaff confessed that no one in the family has experience in the food industry beyond a former familial franchise investment. Like other students, Freeman gathered experience working front of the house positions.

“I am not a chef, but many items are family recipes,” she said. “I listened to what people want in town, and they said, ‘There are a lack of salads,’ so we make dressings fresh and handmade with protein options to boost it. We work mainly with students, so our aim is: What can we create and be affordable with great products to appeal to students, tourists and downtown workers?”

The classic menu of pizzas and salads and subs is a winner. Though Italian by design, the item choices run the gamut of trends and regions. The house creation salads come in two sizes, ranging from Little Rome—a standard Caesar—to Kale Crave—greens mixed with walnuts, feta and local fig dressing—to Arugula Orchard—a blend of apple, feta, red onions, walnuts and prickly pear vinaigrette. Most popular, the Superfood Boost builds a bed of spinach, topping it with avocado, black beans, corn, quinoa, pumpkin seeds, corn nuts, tomato, feta and parmesan, drizzled with cilantro lime vinaigrette.

The flatbread pizzas run from simple, a Tuscan Sunrise—a margherite with fresh basil—to wild, the Buffalo Bliss with alfredo, chicken and buffalo drizzle. Customers, though, rave about Sweet Heat, pairing up pepperoni with jalapeño, chili flakes and honey drizzle.

“We like drizzles,” Freeman joked. “People love something extra on their food or to dip.”

The Mediterranean Delight flatbread piles pesto with feta, mushroom, black olives and arugula. “Veggie people love it—it’s like a salad built on bread.” Freeman also encourages customers to create their own salads and flatbreads with a list of ingredients on offer.

When Urban Pine opened in February, it served a traditional meatball sub, but its success spurred expansion to include the Herbivore, Chicken Parm and more. Their signature knots are hand-tied to order, spiced with cinnamon or garlic plus marinara for dipping. As for sweets, the banana pudding is unapologetically, old-fashioned comfort food. Made once a week when the shop first opened, Freeman can’t keep up with demand now.

Housed in the previous Pita Pit space, Urban Pine Eatery is designed to bring people together with the welcome of warm wood in the long bar and wall-mounted cutting boards. In the limited kitchen area, everything is cooked on display. The shop seats 18, but spills out onto a dog-friendly patio. To extend their reach and free up seats, Urban Pine delivers food to Mountaintop Tap Room, Hops on Birch and Drinking Horn Meadery, benefitting guests in all locations.

The corner shop runs Happy Hours from 2 to 5 p.m. with the cheapest soda in town. It also helps with fundraisers, offering gift card donations and percentage-back schemes, plus collaborative efforts with restaurant owners.

According to Freeman, Urban Pine Eatery is a fresh take on flavor with every bite made to satisfy amongst laid-back vibes. “Thanks for coming and giving us a try and for all the great feedback,” she said. “I just love community, and the work I do is a lot of fun!” FLGLive!

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Meals that care: Chef Elysse Voyer brings wholesome, healing food to Flagstaff

Flag LIVE! October 16, 2025

Written by Gail G. Collins

A body craves wellbeing through wholesome food. It satisfies us, fuels us and carries us forward. It’s essential, but crafting a meal isn’t always easy. It’s appealing to grab take out, a grocery ready meal or a frozen cardboard casserole to make it through a busy day. Once in a while, that’s fine, but we suffer when it becomes a lifestyle.

Filling that gap is the mission of Elysse Voyer, chef owner of Just Delivered, offering “nourishing meals straight to your nest.”

Specializing in nurturing food delivery, the idea was born alongside her first child. Post-partum, Voyer recognized the importance of her nutrition, seeking knowledge in the book by Heng Ou, “The First Forty Days: The Essential Art of Nourishing the New Mother” which revives the tradition of caring for a mother after birth. Inspired, Voyer made every recipe, freezing meals ahead for a return to her job as a cook.

“My style is well rounded, from scratch, soups and broths remembered from my mother and grandmother, who is French Canadian,” she said. “It reminded me of who I am.”

After a graduate education in astronomy, and then, time in the tech world, Voyer turned to cooking. Since she was 14 years old, she had consistently worked as a barista or waited tables to fill the gaps, so the choice was natural. Focused in the kitchen now, Voyer attended San Francisco Cooking School.

“I fell in love with the six-month culinary program catering to career shifts,” she said. “Then, I immersed myself in the Bay Area cooking scene.”

There, she worked for Jesse Cool, visionary owner of Flea Street Café, learned about organic, farm-to-table cuisine and mentored under Michelin-trained Charlie Parker.

When fellow astronomer and husband Ryan Hamilton took a position at Lowell Observatory, they settled into Flagstaff. Voyer hired on to Shift Kitchen, where each week the menu shifted by design, creating a stimulating work environment and a good deal of savvy. After their son was born, Voyer recalled, “I wanted to own something—my parents were small business owners.”

She merged the idea of nurturing new mothers with a flexible skillset in a new venture, Just Delivered. Voyer wrote a business plan and made her first delivery in May 2021. Tapping her personal experience with a doula and the maternity community, who were supportive, they worked together to grow their individual businesses.

Voyer initially concentrated on postpartum clientele, featuring popular energy balls or lactation treats—truffles packed with dates and dried cherries, Chocolita cacao powder, chocolate chips, quinoa crisps and nut butter for dense calories in a quick bite—as well as bone broths and soups. Her autumn menu showcases pumpkin with applewood smoked pears, shallot, garlic, fried sage and toasted pepitas or consider Arizona beans, ham and bitter greens.

Breakfast provisions range from green chili cheddar scones with bacon ghee to creamy cranberry vanilla almond breakfast rice congee to an egg, bacon, potato, red onion and blue cheese frittata.

There are pastas, such as pumpkin ricotta gnocchi with sage hazelnut honey pesto; herb-baked sockeye salmon over sweet potato orzo with rustic nut and raisin Foriana sauce and more. Savory options include Memere’s French Canadian pork stuffing with cranberry compote and roasted seasonal veg; stewed chicken with Flagstaff squash and green peppers over cheddar grits; or lamb and eggplant moussaka with house beef stock and parmesan Mornay sauce to name three.

Desserts delight with choices of rose cardamom quince and apple crisp, sweet squash and pecan cheesecake cups with buckwheat ginger crumb or Early Grey vanilla bean ice cream.

Voyer supports Arizona farms and ranches with an emphasis on responsibly-sourced ingredients and stressed, “accessible flavors to consume and feel nourished. Real food, fresh, prepared in-house.”

Specifically, she noted building blood pulls from dark, leafy greens, but of course, these are good for everyone to eat every day. Accommodation can be made for allergies, gluten- and dairy-free, vegetarian and vegan diets.

Inevitably, Just Delivered expanded its clientele to those, who are healing or recovering, as well anyone with a busy life. Whether it’s a short term or weekly arrangement, an array of food packages in seasonal offerings helps people eat locally and sustainably. In fact, food is delivered in mason jars, silicone bags and containers, which need only be rinsed and cleaned for return pick-up geared to the next delivery. And delivery within 15 miles of downtown Flagstaff is free. Order by Monday for Saturday drop-off.

The advantage to the client is, said Voyer, “Locally produced, chef-driven, high quality food delivered to your door weekly with the ability to stock wholesome food.” Gift boxes are available and a new prenatal box to serve Mom and Dad from early labor through delivery is coming soon. FLGLive!

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The recipe for growth: Sosta expands Flagstaff’s dining scene with warmth and flavor

Flag LIVE! September 18, 2025

Written by Gail G. Collins

What is a scalable business model? It’s one that can grow without needing to reinvent itself. It can handle increased demand without increasing costs substantially or sacrificing quality. Flexible systems and processes allow for expansion within a basic set-up with smart adjustments and refinements to support that growth.

That is the story behind the continuing successes of Pizzicletta and its Dark Sky Brewery food service, Indian Gardens and the latest concept, Sosta, which opened in March in the previous Brix location.

The restaurants, owned by Caleb Schiff and James Worden, vary greatly from location to ambience to service and aims, with each a gem in its own right.

Worden said, “Our opportunities across the board are really solid.”

Schiff backed that up, “We trust that we can create an experience and a cuisine, and people will come.”

Crossover menus and a 1,200-square-foot commissary kitchen make it all work. Pasta is one big piece to the company, and mass production of essential elements, like cheese, potatoes, and pizza dough are key.

“We execute 30-plus recipes there, which allowed for us to scale in each venture,” Worden explained. With 70-80 catered events a year, that matters.

Sosta is located in a historic, red brick carriage house, which flows into the adjacent building. It took six months to transform the space from a neutral canvas to a wash of deep teal and bold design with structural changes that open it up.

“We painted, tiled and papered every surface that wasn’t brick,” Caleb said with a laugh. “The vibe—the warmth of this place—with longer hours and a lower price point give the community better access to this beautiful building.”

The owners did an enormous amount of the work themselves. Warmth shows in the jewel paint, wood flooring, beams and paneling and a nod to its origins show in the iron accents in sphere and pendant lighting and stair railing. Seating is multilayered with a meeting table, cozy tables, banquettes, lounge areas and garden patio options.

The idea behind the menu is to make simple food with simple ingredients, and Schiff stressed the nutritional value of the food. “We cook the way they feed our own families.”

“The aim is a guiding trio of factors—beautiful, delicious and accessible,” Worden said. “What can we do within those key values?”

With that in mind, guests are asked to slow down and savor breakfast. Popular items include the breakfast burrito with egg, potato, green chili and cheese, served with house hot sauce—add bacon. The hash brown bowl combines Yukon and sweet potatoes, wild mushrooms, chimichurri and eggs to order with micro greens—add pancetta. Citrus French toast starts with sourdough soaked in citrus cream, served with maple syrup, whipped cream, cherries and berries.

Lunch launches with apple chevre salad—spring mix scattered with sliced apple, goat cheese and pistachios, tossed in date vinaigrette—add chicken. Sandwiches stack up with a meatball sub and chicken Caesar wrap. Many menu items can be crafted as vegan or gluten-free.

Hot takes start with dough in pizza form or as hand-pulled fettucine. The latter offers carbonara, a butter-pecorino sauce with pancetta and cured yolk; spicy rosmarino, sweet, herbaceous and piquant; lemon thyme and pepita pesto, a nut-free spin on a classic.

The apperitivo menu fills happy hour with small bites, like roasted olives, a grazing board with accoutrements, meatballs with focaccia and more. Pair them with cocktails, such as the six fig espresso martini, Bosco spritz with blueberry basil, fior di limone with house limoncello, cream and lavender and more plus craft brews. The wine list has been curated over a decade of expectation.

Pizzas debut for dinner on Friday through Sunday, beginning at 5 PM. These include the Neopolitan with mushrooms, pepperoni, prosciutto and arugula; the formaggio featuring grana padano and fresh oregano; the sotto with rosemary and heirloom tomatoes; the crudo showcasing burrata, prosciutto and arugula and balsamic glaze; plus the pepe mixing it up with pepperoni, green chili and honey.

Dolce coaxes diners with half a dozen flavors of house made gelato in standards, like chocolate sea salt or pistachio or intriguing choices, like basil or brown butter. Or delight in an affogato.Sosta tempts at every turn.

“How many places in town can you get breakfast, lunch and dinner?” asked Worden. “There is nothing conceptually like it here. We are a restaurant in a neighborhood, like Pizzicletta began.” Schiff added, “We bring our strengths here.”

Sosta means pause or stopover, and Schiff suggested, “It is an invitation to the community or those passing through. We’ve set up an environment to slow down,” with Worden proposing, “Opt into intentionality. Enjoy the warm vibe.” FLGLive!

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Matters of Taste: Mi Tesoro puts heart, heritage and heat on the menu

Flag LIVE! August 21, 2025

Written by Gail G. Collins

So often, love and food are wrapped up in one another. Both are essential parts of caretaking, and the flow of nurture and nourishment creates that confluence called love. It elevates the mundane and necessary chore of making a meal.

Mi Tesoro Modern Mexican reflects such a humble act in its name, which means “my treasure.” The endearment is for owner Lorena Encinas, who was cared for by her sister after a family upheaval.

“She was my second mom. I grew up with her,” Encinas said affectionately. “She worked two jobs to support us.” And in appreciation later, Encinas also worked and made lunch for her sister daily.

Mi Tesoro opened in October 2024, and as one might guess, it is a family endeavor. Sister Patricia Encinas, with 20 years’ experience at Charley’s in Weatherford Hotel, runs a scratch kitchen.

“From the birria tacos to carnitas to sauces, marinating and roasting chilies—all of it is made in house,” the owner explained.

Encinas possesses an inherited, unapologetic work ethic. Marrying young, she had three children, and then wondered, as the littlest entered preschool, “What am I going to do?” Patiently, she earned a business degree at NAU with a certificate in payroll. Well suited to consider entrepreneurship, she signed a lease days before graduation. “There was no time to celebrate, just to get to work,” she said.

The recipes are Mexican favorites with a modern flair, developed through cooking for those she loves. Appetizers feature toritos—yellow peppers stuffed with cream cheese and shrimp wrapped in bacon—ceviche, guacamole and elote coated in cotijo, chili powder and lime. Shrimp comes in numerous forms, as in the grandiose Torre Marisquera—a seafood tower of shrimp aguachile, fish ceviche, octopus and scallops served with avocado and spicy sauce—or grilled shrimp Tacos Gobernador.

There is asada, carnitas, salmon, pasta, a steak- or chicken-topped salad and a Sonoran Hotdog on the menu. Big sellers include birria tacos, mocajete—a traditional Mexican stone lava bowl filled with steak, chicken, shrimp, chorizo, panela cheese and nopales, plus rice, beans and tortillas—enough to be shared by two. Tesoro Burger piles a half-pound beef patty with bacon, roasted poblano pepper, lettuce, tomato, onion and cheese and a side of fries. The aguachile ribeye is marinated in spicy lime juice, soy sauce and olive oil, sliced and topped with pickled red onion and toasted Serrano, offset with fresh cucumbers and avocado. Desserts list tres leches and chocolate lava cakes and crème brûlée.

Weekend brunch features a chilaquiles platter in red and green chili with a ribeye, Huevos rancheros and a French toast flight of four inventive varieties.

“Portions are pretty big here,” Encinas said, smiling.

Cocktails include a classic margarita and flavored versions in mango, hibiscus, prickly pear, limoncello and the favorite, Adios Amarcos with Cincoro Blanco Alma Finca, Grand Marnier and lime. Customers also crave Mi Tesoro’s Old Fashioned.

Encinas envisioned the setting for her restaurant, and it was executed by friend Sergio Castruita of Multiple Builders Inc., who understood her aims.

Mi Tesoro is situated in a longtime, outside-accessible food space in Flagstaff Mall, but it took on a classy lounge feel with this transformation. Skeleton-masked art intimates the cuisine while chocolate, taupe, tan and gray neutrals in paint, paneling and plank flooring complement sleek marble toppers. A combination of seating arrangements from tub chairs around coffee tables to barstools to banquettes and booths fill a substantial space allowing a mixture of simultaneous experiences.

Weekends are busy and popular for big parties: Birthdays, anniversaries, retirements and even a wedding. “We have an amazing accommodation for anything.” A Mariachi band plays a couple of times a month, and events, like Bingo Night with Happy Hour pricing or Sip & Paint with an appetizer and materials for $15 keep midweek fun.

“It was a learning process, staring from zero,” Encinas admitted. “I couldn’t have done without my husband, Gustavo.”

And she is passing on these life lessons in earnest to her children, employing step-son Manny at 17 years old, America, who is 15, and Azul at 13, who fills in with tasks like calling numbers for Bingo on Thursday evenings.

“Working with people, you learn how to handle situations,” she explained and make others happy. “The kids learn how to work, not to have everything handed to them, and this is a good place to start.” FLGLive!

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Sportman’s Bar and Grill expands with Sportmunds Pub and Grub in Munds Park

AZ Daily Sun, August 16, 2025

Written by Gail G. Collins

Things are going well for Sportsman’s Bar and Grill, even swell with their expansion to Munds Park. The 17-year success, based on family-oriented fun, caters to everyone, especially locals, who flash a 20-percent discount card for making Sportman’s their go-to spot. Owner Craig Hindman fosters the crowd’s happiness, and it shows from its affordable food and drink to its welcoming atmosphere.

Perhaps, it feels like home because friends and family, including Hindman’s son, daughter and wife, plus longtime friends, make up the staff.

Entertainment runs the gamut of all the usual alphabet league play—NFL, NHL, NBA, MLB, and evermore—on 20 televisions. There is always action to root for, including our NAU Jacks. Happy Hours Monday through Friday from 2-5 p.m. include all of your favorite brands, well drinks and craft beers. It’s the kind of place where people stay and play pool or just shoot the breeze.

Sportsmunds Pub and Grub brings all those best features to Munds Park and expands on them. Its new location doubles the size of the beloved original with an enormous patio and plenty of seating. If you like to toss a bean bag while tipping one back, there is free cornhole every day with live acoustic music sets every weekend. Daily drink specials keep it lively in the pub, and in collaboration with Flagstaff’s Hometown Pizzeria NiMarcos, Sportsmunds also delivers on the best grub.

If your own grill is calling, there is beer, wine and liquor to go. But with endless enjoyment on every screen, stick around. Summer just upped its game.

Munds Park has adult bars, but Sportmunds encourages family-centric meals and more. Building on a winning model, Hindman plans further activities, like karaoke, bingo and trivia nights, to add energy to evenings. Seasonally open May through October for lunch daily and into the wee hours of the night Thursdays to Saturdays, Sportmunds’ hospitality invites a local love for its food and fun.

“We’re family-owned and operated,” said Hindman. “The most important thing about both bars is we’re a family establishment. We love everyone, and we’re a place for everyone. All are welcome.” AZDSun

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Serving a slice of something real: Pizza Patio’s fresh, flavorful mission extends beyond the stove

Flag LIVE! July 13, 2025

Written by Gail G. Collins

While the standard pizza of red sauce on crust evolved in the late 18^th century, the ancient Egyptians and Greeks first cooked flatbreads on a stone and topped them with olive oil and spices. Pizza’s popularity has only increased since with modern Americans eating about 350 slices every second.

Pepperoni tops the charts as the favorite, and convenient delivery, people are simply over the moon. In fact in 2001, Russian cosmonaut Yuri Usachov was indulged with a personal pizza that cost a million bucks to deliver to the International Space Station.

Generally, pizza can be quick and eaten on the go while offering a hot, satisfying meal. And despite its fast food reputation, the best pizza is wholesome, carefully crafted with quality ingredients. That attention to detail is Pizza Patio owner Steve Grubart’s main thrust.

While he favors a vegan lifestyle, he knows it isn’t for everyone, and his menu choices have catered generously to every dietary angle since 2017.

“We served delicious, healthy food that digests better. So much vegan food has chemicals, but I wanted to offer something real,” he explained. “I needed to cook for people. What could I make from scratch that isn’t frozen or has a SKU?”

Let’s start with the crust. There is a gluten-free grain crust, low-carb cauliflower base or fermented handmade dough in thick and thin alternatives. The overall menu is equally divided between items common to a pizza spot plus a flip side of plant-based pizza specials, salads, appetizers and desserts.

Grubart is a Chicagoan, and his roots led him to open the Chicago style joint, replicating an authentic deep dish pizza, not an overbready wannabe.

But in his effort to please everyone, he said, “We offer New York thin-style, oversized slices and Chicago options. I am more a foodie than a chef, reacting to my customers as I go about cleaning tables—and they do eat my crusts. My job is to provide what my customer’s want.”

Pizzas are sized as individual, large, giant and a colossal 18-inch.

The sauce is a 10-spice house marinara, the meats are the choicest, the veg is from the garden, and the provolone is plentiful. Among the many plant-based items is the Stoney Pepperoni, made with hemp seeds, an excellent source of essential fatty acids including Omega 3, 6 and GLA, as well as Vitamin E, and “bacon,” made from coconut. Grubart believes eating better tastes better.

Best selling pizzas include the BBQ Bitchin’ Chicken with pineapple, roasted red pepper and red onion; the Curse of the Billy Goat, topped with fresh goat cheese, zesto pesto, grilled chicken, feta, red onion, artichokes, tomato and roasted garlic; and the Hawaiian Hottie with baked ham, pineapple, jalapeno, and roasted garlic. These specialties come as traditional or vegan pizzas. Of course, you can build your own pizza with any crust and combination. Wash it all down with choices from a dozen rotating beer taps, local craft picks, cocktails and canned standards.

Salads are simple. The Patio House, bursts with mixed greens, cucumbers, carrots, black olives, cherry tomatoes and red onion or go classic with Great Caesar’s Ghost—fresh Romaine hand-tossed with scratch dressing, parmesan and croutons.

Appetizers range from fried mozzarella sticks to chicken wings to mac ‘n cheese bites to pickle spears or the best fries in town, according to Grubart. Again, there are vegan compliments, and both come with a choice of several scratch sauces, like the triple-thick Patio ranch. Desserts, like gluten-free rice crispy treats, fudge and strawberry shortcake overlap with conventional brownies, cookies and cakes.

“We have good prices on our slices—specials as well. We use fresh ingredients, great recipes and imported stone ovens—it makes a big difference using great, real food.”

Grubart describes himself as a Forest Gump-type born of his globetrotting business life, and he has niche talents, like songwriting. He wrote the pennant song for the Chicago Cubs in 1999 and has written a song to promote Flagstaff.

Grubart also has ideas for championing the Southside, such as 2^nd Saturday Southside, free parking days, dog-friendly areas, Christmas lights and more. “It’s been an adventure, and all I put out is love.”

Catering and pizza go together hand in glove, but that is usually home focused. Beyond pizza, Grubert is creating Chuck Wagon Weddings to feature sliders and such.

“To have a party, you need to take people to a new environment.”

Pizza Patio’s mission is: Beer, Pizza & Atmosphere. There are late nights by the fire pit, karaoke, college kids and regular folks. “In every family, there is someone with a dietary restriction. They come here, and everyone is happy. We want people to have fun while selling them fresh, quality, handmade food for good digestion.” FLGLive!

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What dreams are made of: Holleday Productions plans weddings fit for fairy tales

Northern Arizona’s Mountain Living Magazine, February 2023

Written by Gail G. Collins

As the wind began to catch edges of the crisp white linens on the buffet table, eyes turned skyward. The focus had been within the Poore home for hours as the ladies primped and family gathered. At the bottom of the garden, a floral arch and rows of chairs stood ready for the couple to take their vows.

Rain began to patter and build and instead of driving guests indoors, they crowded the patio watching nature have its way on a wedding day. The mood remained positive and guests reassured one another that rain is good luck. And in Arizona, rain is generally welcome. The drama passed and a double rainbow took its place. Then, dressed in their finest, folks wiped down the benches, and the ceremony began. It wasn’t the first time the Poore family had rallied in support, and it wouldn’t be the last.

Such devotion is one of the reasons Hailey Muller chose to marry Travis Kasinger in this place. Well, that and her many memories, like youthful tales of Bigfoot living in the rocks nearby. Their theme was Coming Home.

The property’s rambling home began as a dairy barn, built of brick and stone. Suffused with natural light and southwestern art, saddles are mounted across the loft’s bannister and repurposed as end tables, bunking simply alongside a worn hat and striped blanket. Dedication and a doctor’s presence are found in a framed Hippocratic oath while an enormous fireplace begs guests to linger. The roomy kitchen and wall of old photos says, “Home sweet home.” It’s a humble homestead near the woods that has created solace and a love of place for this extended family since 1966.

As Alexis Holle of Holleday Productions says of such events, “It begins and ends with family.” This is her second wedding on the Poore property. In fact, the impetus for Holle’s business was a family event—her sister’s marriage. “We planned it together and did so much DIY,” she remembers. “We thought how much fun it was, and the idea took off.” A winding road of experiences through study of fine arts and art history, retail fashion design via her shop, Sundara, and hospitality gigs combined to provide the necessary skills set.

Matters of Taste: Brekkie phenomenon Over Easy serves up protein-packed power meals

Northern Arizona’s Mountain Living Magazine, January 2023

Written by Gail G. Collins

Any time is the right time for breakfast. Whether it’s in the wee hours of the morning with Greek yogurt and anti-oxidizing berries or a brunchy feast with protein-packed steak and eggs, our body eagerly awaits the energy to power us forward. Eating kick-starts our metabolism from snoozy to food-fueled thermogenesis to burn the food we consume. One small bite increases rhythmic contractions and gastric juices in the digestive tract, and it all happens involuntarily. Still, that doesn’t mean we shouldn’t engage our brains to make the meal count. New Year, new you. Start with a wholesome breakfast.

In 2008, celebrated Chef Aaron May and Plated Project partners created a restaurant where they wanted to eat. “Nothing gimmicky,” May says. “I was craving good, old fashioned, scratch cooking.”

Over Easy opened in a repurposed Arcadia Taco Bell, and the fulfillment of breakfast-brunch fantasies took flight. The menu wowed Phoenix critics, and Food Network’s Guy Fieri of Diners, Drive-Ins and Dives soon crowded the kitchen to learn May’s secret to red-eye gravy. The rest is an expanding story of outstanding eats and added locations.

The licensed franchise is an Arizona concept with 11 sites throughout the Valley with new spots in Gilbert, Mesa and Queen Creek plus four metro stops to come. Fortunately, Flagstaff made the list four years ago.

The brekkie phenom caught the attention of Food & Wine, Condé Nast Traveler, Sunset and USA Today with stints on foodie shows, such as Cooking Channel’s “Food Paradise” and Learning Channel’s “The Best Thing I Ever Ate”.

According to partner Ryan Field, “Over Easy makes a bigger splash in smaller markets.” The secret? “We endeavor to create great experiences.”

With yolk yellow and aqua contrasting colors, it’s a light, bright space. A long bar with 50s-style barstools and a wall of windows welcomes guests—Good morning, Sunshine!

The idea is a Chicago diner-driven neighborhood place. “We wanted to duplicate the old school, hand-sliced bacon, crack-every-egg, creative, lively concept,” Field says, “a place where we would want to go.”

Main Street Catering fulfills the most challenging event needs

Northern Arizona’s Mountain Living Magazine, December 2022

Story and Photos by Gail G. Collins

Why cater an event when so many restaurants offer meal services? Foremost, the adaptability of a full-service caterer is prepared for the inevitable challenges that arise. Their staff is experienced in the nuances of synchronizing guests’ needs as well as refilling the chafers. A comprehensive caterer also provides all that is needed for an event from the menu and the equipment to cook and serve food to all the dishes, linens, utensils and decorations. And lastly, they aren’t limited to a restaurant’s fare, but can address a variety of cuisines, settings and personal preferences.

Since 1988, Main Street Catering has been fulfilling event needs, ranging from family barbecues to whimsical weddings with gracious service and a down-to-earth take on formal dining. Their abilities extend to gourmet dinners for 20 to receptions for 300. Whether it’s buffet lines, food stations or butler-passed plates, their crew can bartend and provide the amenities that create effortless events.

On a fall day, a van arrived, loaded with storage tubs, milk crates, racks of glassware, water pitchers, coffee pumps, bread baskets, heating trays and lamps, vast groceries and much more in addition to all the elegant touches necessary for a impressive wedding day. Main Street Catering is on the scene, literally doing all the heavy lifting, set-up, cooking, serving and clean-up.

The owners are siblings with complementary skills. Partners Alexis Holle and Jyllian McIntire have worked alongside Stewart Holle to cater 100 events this year, where weddings built the bulk of business after COVID had put life on hold. In early 2021, the sisters took over the business from Dave McGraff, for whom they had worked over the years, so they were intimately familiar with the operations. In fact, it was one of Jyll’s first jobs.

“Dave gave us a great foundation to start with,” says Alexis. “We worked out the kinks and found room to grow.”

The gals enjoy the learning curve of stimulating activities, where a party is still a party, but no two are identical. At times, they stage away from kitchens and civilization, such as the Grand Canyon’s edge.

Easy as pie: Flagstaff’s Pie Guy dishes up tips, tricks and sweet confections

Northern Arizona’s Mountain Living Magazine, November 2022

Story and photos by Gail G. Collins

Life is full of contradictions, but much less flush with splendid pies. Take the refrain “as American as apple pie;” it belies the pastry’s primitive, roaming roots. The Egyptians began pie craft, but it was the Romans, who penned the first recipe for rye-crusted goat cheese and honey pie.

Originally, pies were savory, often made of fowl with legs hanging over the edge for use as handles. By the 14th century, “pye” was a popular word in Europe.

Fruit tarts or pies eventually made the pages of cookbooks in England in the 1500s as Queen Elizabeth I happily tucked into an inaugural cherry pie. The English settlers then imported pie to America, but notably, these early crusts served merely as vessels. Made in rectangular forms, they were known as “coffyns”—divulging their desiccated function over flavor.

As the American Revolution cut ties with Britain, a more perfect union of states was formed alongside the desire for a more perfect crust.

Any pie worth its filling is fashioned within an alliance of a tender and flaky shell. Delicate, yet strong, the crust restrains the goodness, yet yields to the fork. Hands down today, the most popular pie is apple, so coming full circle, perhaps, the phrase rings true: As American as apple pie.

In 2019, more than 50 million Americans bought frozen pie crusts, and more than 40 million opted for the refrigerated product. The legacy of handcrafted pies is seriously at risk.