Northern AZ’s Mountain Living Magazine – Page 6

Cajun Cuisine Cruising

Satchmo’s and Roux 66 Bring the Bayou Flavors to Town

Northern AZ’s Mountain Living Magazine, March 2017

Written by Gail Collins

Although Mardi Gras may be a revelry in our rear view mirrors, the vision remains vivid. Fat Tuesday, so called for its excess, marks the last merriment before 40 days of piety. The intricate iron balconies of New Orleans are draped in rich purple, green and gold; the gumbo and jambalaya are spicy; the jazz is syncopated; and the bawdiness of Bourbon Street contrast with genteel colonial mansions. The whole of it creates an intoxicating experience. This cradle of culture at the mouth of the Mississippi River blends Native American, African, French and Spanish influences among others. It is especially evident in their language of food, where you can savor sugar-dusted beignets or pork and rice boudin. Mostly, one senses a party—whether it’s a backyard crawfish boil or festival fun—is always just around the corner.

Our olfactory-driven memories are the strongest, and all of this hit me at the door of Satchmo’s. The spicy smells of Creole cooking took me straight back to our days in New Orleans. And I grinned ear to ear. Owner Jamie Thousand is quick to say a Louisianan might turn up his nose to a batch of Satchmo gumbo offered on their turf. Family recipes are strongly respected and guarded. Thousand honors the Holy Trinity of onion, green pepper and celery in his dishes, but they are also wholly his own.

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The Date Night

Stepping Up the Romantic Dining Game for Valentine’s Day—and Beyond

Northern AZ’s Mountain Living Magazine, February 2017

Written by Gail G. Collins

Date Night is a newish term for the long term means of sustaining a relationship. The Oxford definition reads: A period when a couple can take time for themselves away from children and responsibilities. Kids and responsibilities acknowledged, as a practical matter, that sustenance should start the minute a couple moves from dating to partnership. There is no quicker way to undermine the love of your life than to take it for granted. Prioritizing and pursuing our lover makes for a woo-nderful life. However, planning is key. Great dates don’t just happen. So what makes for a great date night? Because honestly, who wants a mediocre date night? First and foremost is food—there’s nothing more sensual than sharing a meal. Second is ambience—cue the violins. That’s not necessary; it simply needs to be intimate and inviting enough to catch up on being a couple. Third, make plans for another date night. And when those big moments roll around, like an anniversary or Valentine’s Day, you’ve honed the skills to kick it up a notch.

Cottage Place Restaurant in downtown Flagstaff knows a thing or three about special evenings. It’s been the thrust of their longtime success. Since they opened their doors in 1994, Frank and Nancy Branham have introduced new ways for people to delight in a meal and one another, whether through holiday prix fixe events, a monthly 6-course tasting menu or novel entrees. “It’s a small restaurant, so we think outside the box,” said Frank. “Our upscale, niche wine tasting dinners began in the 90s when no one else was doing it.” Now, some patrons attend each month from Prescott and even Phoenix. As the name implies, the Cottage Place offers cozy seating at tables and banquettes surrounding a fireplace with Northern Arizona scenic landscape art. The demure, familial atmosphere belies the flavor awards garnered. A short list includes: Wine Spectator Magazine’s Award of Excellence for 15+ years, Arizona Daily Sun’s Best Fine Dining and Wait Staff for many years plus Best Overall Restaurant in 2016, as well as Open Table’s Top 100 Restaurants and Best Overall in 2012. Personally, Executive Chef Frank, a culinary graduate of the “hardknocks school,” has been voted Northern Arizona’s Chef of the Year three times.

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Marriage & the Mountains

The Work to Woo Couples to Northern Arizona to Tie the Knot

Northern AZ’s Mountain Living Magazine, January 2017

Written by Gail G. Collins

Sitting creekside with autumn leaves strewn like golden confetti around the newly minted bride and groom, it was easy to see what had drawn my nephew, Josh, and Megan to Los Abrigados in Sedona to be married. The Spanish-styled resort with picturesque grounds next to Tlaquepaque Crafts Village—a venue in its own right—created a short-hop destination wedding for the Phoenix pair. But they are among hundreds, who choose Northern Arizona each year. Wooed by stunning scenery, plus the drama of weather and fiery sunsets yielding transcendent photography, their celebrations go from memorable to magical. In addition, these locations hold the bonus of touring for guests and a ready-made honeymoon on site for the couple.

Though the lure of the mountains and Red Rock Country is a natural choice for Arizonans, brides and grooms come from all over the country. “Ninety percent of my couples are not from Northern Arizona,” said designer and event planner Kim Duncan of Kim Duncan Designs. “Often they have a family or personal connection, but many have fallen in love with the area, and they come from as far away as Washington D.C. or Manhattan.” And why not? The region is a world class destination.

Bell Rock and Courthouse Butte are monumental landscapes. Arizona Snowbowl affords forest and mountaintop heights. Between historic hotels and patio panoramas, couples can have their wedding cake and eat it, too, in stunning style.

A wedding’s foremost functions include planning and shopping. Combining the two is a great kick-start to the decision process. Northern Arizona hosts two show-stopping events each January to entice couples: Sedona Bridal Show and Boot Camp and Northern Arizona Wedding Expo. Vendors, such as Classic Party Rentals and Events by Show Stoppers, sponsor Sedona’s largest and most fashionable wedding planning event where brides find nearly 20 venues vying for attention plus loads of vendors. Northern Arizona Wedding Expo is billed as a “one-stop shop” providing brides, “with all the resources at their fingertips.”

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HAPPY HOURS & HISTORIES

The Commerce Blends Its Story of Place with Lively Food and Spirits

Northern AZ’s Mountain Living Magazine, January 2017

Written by Gail G. Collins

In the late 70s, songwriter and entertainer, Peter Allen focused on life’s ageless aspects crooning, “Everything old is new again.” This timely reference point also marks Flagstaff’s decision to preserve its downtown heritage.

First, some perspective. Several years after its namesake July 4th flag planting on the nation’s centennial in 1876, Flagstaff was established as a railway and a lumbering center. The original structures, built from the forests’ ready materials, burned down repeatedly, and many were replaced by brick and native sandstone structures. In 1926, iconic Route 66 ventured west, carrying tourists to the Grand Canyon via Flagstaff, where they stayed overnight at The Hotel Weatherford with its witch’s cap cupola or Hotel Monte Vista, as did film stars.

With modern trends, some buildings, like Babbitt’s Department Store, endured a space-aged, aluminum face lift. Many businesses exited downtown by the 70s, and the city concentrated on regeneration. By 1990, a formal preservation program began, and the aluminum siding came down, revealing carved, red stone on Babbitt’s with others following suit.

Restoration and repurposing has continued, including innovative eateries, such as Proper and Tourist Home Urban Market propping up the south side with The McMillan, north of the tracks. But not everything can be saved, even if built of stone. The Commercial Hotel was devastated by fire in 1975, and The Commerce, a new craft cocktail bar, stands on the former site. Art within the bar commemorates the event.

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STEPPING UP TO THE PLATE

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. streetsidesaigon.com

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A Major ‘Shift’

New Restaurant Bringing New Style to the Dining Scene

Northern Arizona’s Mountain Living Magazine Sept/Oct 2016

Story & Photographs by Gail G. Collins

Recently, a friend identified herself as a “foodie.” She is among well-nourished, burgeoning company. Different from a gourmand, a foodie does not distinguish between elite eating and chasing down a fusion taco truck. Their interests range from indie bistros, novel menus, farmers markets and heirloom products to local sourcing plus much more. Foodies enjoy the thrill of the hunt for new ingredients and value authenticity. They want to learn new techniques and enjoy the challenge. Such rising passions fueled the Food Network, cooking classes, gastronomic travel, gardening and interdisciplinary food studies at more than 30 U.S. universities and colleges. The continuing craze even spawned Foodies! The Musical—a comedy revue on the habits and quirks of the foodie life.

According to Maxwell PR + Engagement, a high concentration of the 79 million Millennials (aged 18-35) take the cake, as far as numbers, and self-identify as focused on food. Boomers rank second despite more disposable cash and time. The young and hungry set cuisine culture trends, organize living around food, eat ethnic or global meals routinely, seek artisan over brand products, align with organic or whole food movements and find self-expression in fare. Overwhelmingly, the culinary paparazzi share all of it on social media. And in 2014, for the first time, money spent dining out surpassed their grocery budget. Simply put, this particular generation prefers the consumption of experiences, and they utilize food as social capital through exploration and education. Such open-mindedness has created a business opportunity for chefs that did not exist previously.

Enter Shift Kitchen and Bar. Their mission: To SHIFT the mentality of the “normal” dining experience. In the tradition of small plates, the kitchen serves food as it is made with the aim of sharing amongst diners. This new approach, located on San Francisco Street, is the brain child of Dara and Joe Rodger, who possess a few decades of hospitality practice between them. Dara claims “a passion for pastry and a penchant for perfection,” and learned alongside Bobby Stuckey and Marc Vetri. Native Arizonan, Joe, has stood beside Jeremy Fox and Aaron London with a local stint at Tinderbox, which brought the couple from Colorado to Flagstaff again.

“Flag won out. The area had more of a need for the concept of an open center with upscale plating,” Joe said. “We’re ingredient-driven and add imagination to create magic on a plate.” A premium example is the coconut sorbet popsicle with honey meringue chips and sticks, coconut snow, blood orange gel and panna cotta cubes. The islands call through the rich coconut and tangy citrus droplets, teasing with textures in a light, engaging, barely sweet, refreshing climax to a meal. “The garnish is playful, tying in memory in an approachable treat to ‘shift’ people to a new level,” Dara explained. Continue reading “A Major ‘Shift’”

MAYOR GETS THE YOUTH VOTE

July/August 2016

Written by Gail G. Collins

From candy and cocktails to tin signs and television, the retro revival continues to charm us. Does it provide the comfort of simpler times or simply offer a giddy glimpse of yesteryear? Either way, donning rose-colored glasses—like the late, great Beatle John Lennon—helps us imagine things in a better light. The escape to another place and time seems to relieve us of today’s stress even as it breathes fresh perspective into timeworn classics. Continue reading “MAYOR GETS THE YOUTH VOTE”

A FLAGSTAFF FAVORITE WINE BAR UPGRADES WITH FOOD AND STYLE

May/June 2016

Written by Gail G. Collins

A good wine bar serves as an introduction to distant lands via the glass. A
sip can conjure images of an indulgent trip, a happy celebration or even initiate a new relationship … with a fine wine. The wine bar’s choice of bottles reflects expertise about varietals, value and va-voom. It recognizes that ambience—or time and place—matter in finding delight in a swallow of sunshine or something berry wonderful. And inevitably, as we linger, we long for an equitable nosh. So, what qualities turn a good wine bar into a great wine bar? Continue reading “A FLAGSTAFF FAVORITE WINE BAR UPGRADES WITH FOOD AND STYLE”

The Art of the Sandwich

Local Restaurants like Toasted Owl Café Upping the Lunch Ante

March/April 2016

Toasted Owl As children, many of us toted a lunch box that held the vital means for lasting an entire school day: the sandwich. Mom understood our favorites and how the right ratio of mayo to mustard mattered. Later, in midnight raids of the fridge, we mastered the exotic use of leftovers, and on the day after Thanksgiving, we constructed the best sandwich of the year. Slow-roasted meat and gourmet relish buttressed by homemade bread embodies the art of the sandwich.

And art it is to assemble a veritable feast between crusts of bread. Bread is the canvas. It is also where art becomes architecture. Whether one prefers Mediterranean flatbread, rustic ciabatta or a granary wedge, the bread should be substantial, not sloppy—a foundation upon which to build. Spreading a condiment over the bread acts as a barrier to mushiness or adds moisture. Next, cheese imparts strength as well as sharp, nutty or velvety appeal. Meat often showcases the perfect sandwich, and greens cap it off. The British Sandwich Association—now, there’s an organization worth its salt and pepper—actually crowns a champion sandwich maker annually. The ingredients need not be elaborate. A recent winner utilized homemade fruit bread, quality butter, soft Lancashire cheese and an artisan pickle. Continue reading “The Art of the Sandwich”

KISS and TELL

The Concept of “Keep It Simple Sweetheart” on the Upswing with Local Eats and Beyond

January/February 2016

Tourit Home Urban Market 1 In a complicated, crowded world, it is easy to see why KISS—or Keep It Simple Sweetheart—is an ascending principle and a darn good way to start off the New Year. After seasonal trimmings, January offers the opportunity to strip away the unnecessary. Many people de-clutter or simplify aspects of their lives. Whether it is cleaning out closets or losing weight, the idea of getting back to basics or KISS, is attractive indeed.

Perhaps, it is the less-is-more seduction, like the practicality of a little, black dress or the sleek lines of a sports car. Either way, simplicity sells. This ideal is also finding tasty traction in the food industry. Clear labeling informs, instead of confuses consumers; clean eating unplugs confounding nutritional concepts and dietary restrictions; and a short list of ingredients makes shopping and kitchen prep more inviting—and probable. Unadorned or natural foods, perceived as authentic and unpretentious, are welcoming. A siren call to simpler times and unsophisticated food with fewer and familiar fixings. Continue reading “KISS and TELL”