Northern Arizona’s Mountain Living Magazine, June 2020
Written by Gail G. Collins
After building a successful brand nut butter brand FBOMB, husband and wife duo Ross and Kara Taylor shifted gears to open their first restaurant , The REAL Kitchen. Expanding on their healthy, high fat snack business, The REAL Kitchen was opened to create clean, quality meals for busy families like themselves. The soft opening, which tested the a la carte menu, had been a happy event. But the restaurant opened its door just five days before Flagstaff’s city-wide shutdown in March to slow the spread of COVID-19, leaving the savvy small business owners a bit blindsided.
“No one expected that, and we are wholly invested—we don’t have financial backers,” Ross explained.
The pandemic instead led the Taylors to focus on one of their secondary goals to keep the restaurant afloat.
“We had planned all along to do heat-at-home meals,” Kara said; it just came into play sooner than they had anticipated.
The restaurant’s heat-at-home meals come as family style dishes, like beef stroganoff, smoky molasses pork tenderloin or custom choices with an array of sides, like quinoa and a solid selection of drinks. The meals also offer a wide selection of drinks from chardonnay and ginger beer to bubbly waters and kombucha.
The benefits in picking up dinner from The REAL Kitchen are convenience of preparation—flash-thawing flat pack boil-in-bags that go to the table in 30 minutes or less—and quality food options with minimal additives and processing. As their Website suggests: Don’t compromise, order online.
“We’re trying to offer value meals for the checkbook squeezed,” Kara said, but there is no skimping on ingredients.
Northern Arizona’s Mountain Living Magazine, June 2020
Written by Gail G. Collins
Finding stories of goodwill during such tentative times has not been difficult as communities have been supporting each other in newfound ways during the COVID-19 pandemic. The people behind these good deeds, however, have proven a little more difficult to pin down. They are busy, making positive strides in any way they can. When they sit down to share stories of comfort and compassion, they talk about others. Jamie Thousand, owner of Satchmo’s BBQ, is fond of saying, “No one loves Flagstaff more than Flagstaff.” That’s a strong statement about the real character of our mountain community.
Like many of his fellow small business owners, he received endless encouragement from others in the midst of lockdown. Weekly customers, who had forgone logging into Yelp when business was thriving, wrote rave reviews and hopeful messages.
“There has been a challenge around every corner and curve balls thrown at us,” Thousand said, “and we adapt as quickly as possible.”
With owners nowhere near in the clear yet, and the hopeful summer boom ahead, the waters are uncharted. Planning is tenuous and preparation is dynamic. More processes, more space, but less confidence.
Along the way, Zoom conference calls and text strands buoyed and informed restauranteurs. State, city and chamber members exchanged ideas on how to interpret loose re-opening guidelines and implement safe practices, like face shields over face masks to counter asthma or a hearing deficit to continue lip reading. Scores of accepted human behaviors no one had previously second-guessed needed to be considered, such as the potential risks of a self-serve soda station.
John Conley, owner of Salsa Brava and Fats Olives, coordinated a multi-party Zoom call to share ideas and exchange information on new protocols. Tinderbox Kitchen’s Kevin Heinonen, Oregano’s David Kennedy and Thousand began a discussion of vital topics, among those the issue of liability.
“Never before in my 32 years of cooking in this amazing mountain town have I witnessed such unification, a fellowship of sorts,” Conley said, “where restaurants united and embraced one another, when a true sense of ‘no one is left behind’ prevailed.”
Northern Arizona’s Mountain Living Magazine, May 2020
Written by Gail G. Collins
uality vendors plus the Sedona red rocks made Massachusetts couple Kathryn and Thomas’ destination wedding a memorable one in all the best ways—especially where food was concerned. From Kathryn’s first correspondence with personal chef Laura Chamberlin, the bride-to-be was impressed with her comprehensive, customer-oriented style.
“Laura is an absolute artist,” she wrote. “Her food is fresh, clean, accessible, beautiful, tasty and satisfying.”
Chamberlin has the flexibility to cater weddings with up to 250 guests, but she prefers intimate gatherings, set in unique landscapes, like that of the Grand Canyon or Organ Pipe National Monument.
“It is a fascinating challenge,” she said enthusiastically. “I enjoy helping clientele bring a wedding outdoors in a beautiful wilderness setting.”
The Arizona native is uniquely qualified, boasting positions as a Grand Canyon river guide and food manager for Canyon Explorations on her resume. The extensive details of operating a mobile outdoor kitchen are second nature to her.
The services of a personal chef are broad. Are you renting a vacation home for the family and prefer to focus on touring instead of cooking? Hire a personal chef to shop for the goods, prep the meal, clean up and stock leftovers. Celebrating a landmark birthday? A personal chef can assemble the food in a commercial kitchen or on site and clear it all away, so your only job is to blow out the candles. Want to instill some cooking basics in your teens? Call on a personal chef to discuss meal planning, teach skills and offer tips.
“I love the creative aspect and interacting with people,” Chamberlin said. “I can curtail the meal to dietary restrictions, tastes and consult as to allergies and so on to provide what they want.”
At first consideration, one might assume the price of hiring a chef out of reach, but consider the time saved, restaurant bills of feeding a crowd, tips, drinks—suddenly, a catered meal with no dirty dishes is attractive and economical. Chamberlin offers two pricing categories, which can include the cost of food, a weekly rate, plus a low and high end with built-in maximum amenities.
“I can offer a quick estimate, and people are pleasantly surprised by the cost affordability,” she said.
Northern Arizona’s Mountain Living Magazine, April 2020
Written by Gail G. Collins
On the best days, running a small business incurs risks and rewards. Staff often becomes family, but they also may steal from you. Job satisfaction soars, but there are funding challenges. The early years are tenuous, but on the other side, owners are better off financially than employees. And although small business hours can entangle personal lives, they also offer the greatest flexibility. Overall, despite the risks, a majority of Americans prefer the rewards of being in business for oneself to working for someone else.
Then, there are the worst days. COVID-19 came without warning, causing financial and health reverberations throughout communities across our nation and abroad. Tough times.
As this health crisis proved, even with planning, foresight and innovation, things can turn on a dime. An owner’s dime. Tenacity certainly comes to bear when times get tough.
Enter Mr. Tenacity, Bob Verderame, supported and admired by local lovers of Italian food. With 20 years in food service—outside a short stint in a tattoo parlor—he knows his way around a kitchen and a pot of red gravy, as he refers to sauce.
“I stick to tradition—old school—no corners cut,” said Verderame. “Maintaining that consistency drives me.”
He learned his skills from Palermo Sicilians, who worked tirelessly. He had cooked for huge family groups throughout his life, so at 50 years old, the self-taught chef offered his recipes to Flagstaff.
Verderame has endured more setbacks than his legacy spaghetti and meatballs deserve. His original modest endeavor, Il Rosso Italiane, opened in 2014, but unexpectedly lost its lease in contractual fine print that razed the building to make way for the Marriott Hotel. Undeterred and without an oven, Verderame kept a pop-up presence in Sosoba on Mondays for ten months. There, he plotted his reinvention. Pushing past onerous details, he put it all on the line to open Il Rosso Pizzeria & Bar on Heritage Square in 2017.
“It’s not a 9 to 5 job—40 hours, you’re done. It’s 60-plus hours of cooking a week, not marketing, not planning, not books or scheduling,” said Verderame without a hint of regret. He also quickly credits his “kick ass” staff for their support in managing the front and back of the house. “My crew is the best in the world—we’re family here.”
Verderame built that loyalty, like most owners, because there are no small jobs. He washes dishes, too, but his time is better spent elsewhere, crafting his grandmother’s gravy and Pop’s cheesecake. One Verderame tweaked; the other is a no-no, perfect as it is.
His Paterson, New Jersey roots by way of Italy create the niche appeal of a corner tavern. East Coast transplants know you can’t fake that. With scratch sauce and ricotta, Boar’s Head premium meats and bread baked daily, the earnestness shows. Verderame takes the time it takes. “We do it the hard way in attention to detail—I hope it sets me apart.”
“There are a hundred different ways to do spaghetti and meatballs, so you have to work hard to rise to the top,” he said. “It’s simple, wholesome food.”
Northern Arizona’s
Mountain Living Magazine, January 2020
Written by Gail G.
Collins
When engineer Jonathan Netzky set his sights on invention,
things turned delicious. The founder of NexVeg has evolved and refined his
meatless protein alternative more than 200 times and has found a slot on many
menus in Flagstaff. At Diablo Burger, version #48 was dubbed the Netzky Burger
and became a favorite. Their server points to any combination of toppings and
sauces that complement, not mask, the burger.
The Southwest spiced, smoky patty’s base ingredient is
indigenous Arizona tepary beans. The beans have been grown in our arid climate
for centuries and deliver supreme nutrition.
There is always one friend in a crowd with vegetarian or
vegan needs, and Diablo wanted to provide a tasty burger for them, too.
“We are making something no one else makes and can deliver
it to your door with a quality no one else can match,” Netzky said.
Did you know that most veggie burgers out there rarely
contain vegetables at all?
There are two approaches to meatless protein. One attempts
to duplicate the taste and textures of animal products. The other gathers
significant protein sources for the nutrition label, but generally, both
contain highly processed ingredients like protein isolates, caramel color and
carrageenan. In the end, such “burgers” are chemical emulsions relying on
refined oils as two of the top three ingredients—all to mimic the satiation of
beef, but they build an unhealthy burger.
Netzky, however, didn’t adopt the same mindset as other
meatless protein producers.
“Is there a whole-food option that respects whole-food
responsibility?” he asked. “Health is the common denominator for those seeking
plant-based foods.”
The aim of NexVeg is to deliver on the promise of truthful,
nutritious and convenient whole-food eating. It begins with legumes, which
are important in the control and prevention of metabolic diseases, such as
colon cancer and diabetes. In 2016, renewed interest in NexVeg’s viability was
reported by the Journal of Nutrition & Food Sciences.
NexVeg doesn’t promote an appetite for animal textures, but
utilizes whole foods and light processing to create authentic plant-based foods
with natural flavors and nutritional benefits. The product line begins with
tepary or black beans, or a combination of hemp, pumpkin and sunflower kernels
for a product rich in omega fats, fiber, iron and Vitamins A and C.
“There is no better complete protein source than these top-notch ingredients,” Netzky said.
Northern Arizona’s
Mountain Living Magazine, December 2019
Written by Gail G.
Collins
A sophisticated couple sat at a patio table with their eyes fixed on the fiery glow of Sedona’s red rocks, bathed in golden light. No words passed between them. A stacked stone water feature nearby spilled over, drops sparkling. From the patio, a path wandered down to the edge of Oak Creek, luring guests to enjoy its solitude and natural beauty. A waiter quietly appeared and served the couple colorful dishes of branzino fillet and Iberico chorizo with roasted heirloom tomatoes on a swirl of charred avocado, roasted fennel fronds and citrus salad.
This combination of inventive, complex and complementary
ingredients in a landmark locale draws diners to SaltRock Southwest Kitchen. As
part of Amara Resort and Spa, the restaurant serves breakfast, lunch and
dinner, and boasts a distinguished craft cocktail bar. The intimate boutique
hotel offers 100 spacious rooms and suites, mixing modern amenities with a
relaxed, yet refined, lifestyle. Though guests are only steps from the bustling
pleasures of upscale shopping and tourism, the lush gardens and creek feel a
world away.
SaltRock opened in 2014, and with the arrival of Chef
Lindsey Dale in February, its menu received a chic revamp. The celebrated
eatery showcases fresh, light, seasonal dishes enhanced by Southwestern flair
and a California sensibility.
“Native ingredients have been wonderful to explore and learn
to use in interesting ways,” said Chef Dale. “Tepary beans, cholla and juniper
are new to me.”
The Syracuse, New York, transplant came to Arizona five
years ago. With a background in family baking and serious training from the
Culinary Institute of America in Hyde Park, Dale is pursuing her passions in
Sedona.
Her plan is to put SaltRock on the foodie map, “a food destination in a relaxed atmosphere among the red rocks,” she said.
With nearly half a
century of experience logged between them, Jim Williams and Greg Hirsch allied in
2001 to begin building custom homes in Hill Country. “At first, we built what
customers asked for—big, rambling, Mediterranean-style homes.
“At the time, these type of homes were in style,” said Jim
Williams. “Then seven or eight years ago, we got the opportunity to build specs
houses, so we studied and began building nicely-appointed Craftsman style homes.
We were immediately drawn to this style of home.” It would appear, a vast
number of residents were drawn to them, too, as the popular Craftsman style has
become synonymous with the area.
The partners also had done a lot of remodeling around San
Antonio, particularly Alamo Heights and Terrell Hills. They adored the
bungalows in those mature neighborhoods, but even with updating, the old homes
often lacked efficient plumbing, insulation and didn’t meet other current standards.
So, Williams-Hirsch (W/H) designed a better version. “We build homes with all
modern features, which fit into established, traditional neighborhoods,” said Greg
Hirsch. Their custom Craftsman homes possess every contemporary function, yet
project a timeless, irresistible curb appeal.
Though
the W/H constructs other styles, such as ranch, Mediterranean, farmhouse or
contemporary in various communities, people come to them for their appealing Craftsman
models. “If it is up to us, we choose to build a Craftsman cottage,” said Hirsch.
So what defines a W/H Craftsman style? The simpler, less pretentious
home is characterized by a low-pitched, gabled roof with broad eaves and stands
one-and-a-half stories with dormers. Craftsman plans could include a large,
covered porch with battered columns draws guests to the door and invites them to
stay awhile. Pillars line the entry. A prominent fireplace, flanked by fitted
cabinetry, defines the living area. Windows are double-hung. Wood abounds in
exposed rafters, built-in cupboards, nooks and window seats. Hammered metalwork
in copper or bronze adds fine detailing.
The modest bungalows exude comfort and a productive
lifestyle. They are both beautiful and functional—rife in textural, local
materials with a high degree of craftsmanship. It is their fine details, which
sets a Craftsman house apart, for though all Craftsman houses are bungalows,
not all bungalows are Craftsman style.
It is just such aspects that have sold home buyers on
Williams-Hirsch designs. The company offers eight Craftsman Cottage models.
Buyers delight in the “custom designs within a budget,” “the functionality of a
new home with the charm of an older home,” and “capturing unique architectural
elements.” Utilizing Pam Williams for her interior design skills, the family
team goes the extra mile with quality materials and workmanship.
Both Williams and Hirsch are Texas A & M grads. As a
former Vietnam helicopter pilot, president Jim Williams then tacked on 25 years
of experience building custom homes. He is married with three children and six
grandchildren.
Vice president and co-partner Greg Hirsch is a knowledgeable
site superintendent with 25 years invested in project management plus quality
assessment and customer service. Hirsch works on architectural design alongside
W/H designers.
“We collaborate on the design process,” said Hirsch. “It’s a
team effort, and we stay with the plans until everyone is satisfied with the
result.”
According to their Website, their customers share one
thing—the desire for something more than the existing choices in custom homes. The
company works closely with clients, taking into account their lifestyle, tastes
and needs every step of the way from design to completion.
The builder hires third-parties to assure inspection
standards, including energy testing, framing and more. “From a construction
standpoint, we engineer everything we do,” said Hirsch. Williams-Hirsch is
certified in many areas to incorporate science, efficiency and air quality into
the overall construction.
The company also has erected commercial buildings, such as
the Candlewood Suites Hotel, dentist offices, churches and a bar, as well as
mixed-use projects. With an aim of blending the building into community spaces,
Williams said, “Our products are designed to fit in well.”
Their awards reflect this goal as Herald-Zeitung readers voted Williams-Hirsch Best Homebuilder and
among the Best General Contractors for 2019. Equally conscious as regards
efficiency, they rank as a Certified Green Builder, Smart Energy Builder,
Energy Star Builder, a Premier Partner with CPS Energy, San Antonio
Sustainability winner for 2015 and 2016, as well as winning the Build San Antonio
Green Award for Single Family Development in 2017. Additionally, the builder
holds designations as Certified Graduate Builder, Master Builder and with the Certified
Professional Building Performance Institute. Perhaps, most cherished is the recognition
for Infill Development Focused on Community and Historic Character.
“Importantly, our homes look great and function well,” said Hirsch.
They guide clients in green decisions, where practical innovation and technology
provide a return on the long-term investment. “After moving into their new
homes, clients call, excited with their lower utility bills.”
Word of mouth advertising and repeat business mean the most
to any business. “We say what we mean and back it up,” said W/H. The builders
simply treat their clients the way they desire to be treated. As a result, they
have built more than one home for the same family.
The attraction to the Craftsman style is enduring, and Williams-Hirsch
builds them for longstanding value. “When a family builds with us, we want
their grandchildren to enjoy the benefits of that home one day as well,” said Williams.
NBLM
To learn more about
Williams-Hirsch Custom Builders, log into their Website: wwwlwilliamshirsch.com
Vintage is all the rage,
but truth be told, it always has been. Something old became something new. A
fleeting fad created a cult classic. From furniture to fabrics, what goes
around comes around.
According to the lay decorator’s Bible, Southern Living, what is trending today in home decor has an anchor in the past: red front doors, faux marble finishes, crystal chandeliers, collectable displays, gold fixtures, wicker, wallpaper and sumptuous fabrics. Best, these ideas are better than before. Hoist the chandelier over a simple dining table or reflect some wow in the bathroom. Protect fabrics against stains and never score a party foul.
When
it comes to vintage, it’s not a flash from the past, but a fresh footprint in
another era. Lila and Don LeMasters agree. The owners of Red Rooster Antique
& Design Center, a mall for vendors in historic downtown New Braunfels,
have grown their concept to 25,000 square feet of shabby chic and period
treasures. Artistic displays and vintage vignettes draw customers in and
through the mall. “Don is very creative and loves to decorate,” said Lila. “Whatever
he touches turns out well.”
The couple began with a café and store in 2006, expanding
and relocating to a defunct furniture store. Focusing solely on antiques, they added
a second mall, Encore Antiques Company, in 2016. With more than 65 booths, a short list of
goods for sale includes: Western and
primitive décor, furniture, jewelry, clocks, rugs, handmade quilts, original
art and apparel. No wonder they have been voted Best Antiques Store in New
Braunfels for years running.
It was a good fit for Don, who explained, “I like really
unique, rare, quirky, odd stuff. Personally, that’s what attracts people to my
business.” He fancies old signs, like the nearly 20-foot metal Gold Bond Stamps
signboard, a trademark in the store.
When buying or selling awkward-sized goods, they transport via
UShip, a niche transport company that hand-delivers unconventional items. It
makes impulse shopping a “no worries” solution for customers alike.
Vendors rent space at Red Rooster, like hairstylists lease a chair at a salon to cut hair. The booths co-mingle in the great space for greater impact and shopping benefits. A good relationship works both ways. Generally, mall managers provide a sales venue, supervision, utilities, promotion and staff while the vendors offer high quality items displayed attractively to attract shoppers. The LeMasters work with vendors to be successful, even if they are newbies. “We help set-up from zero to selling,” said Don.
Selling takes effort and tips can make it pay off, like a
wall of fishing-related signs, gear and décor, to turn interested heads. A lace
tablecloth with dainty china, tailored linens and mix-match flatware begs for a
party. The trick is stocking a booth with inventory without crowding it. Make ordinary
goods special with a facelift, like painting a group of frames to match, or
bundle items for effect, like books or postcards. Price competitively, track
sales and focus on selling what is selling. A booth is a business, not a hobby.
Successful vendors know their customers. They keep booths
fresh, regrouping and restaging goods. Promotions, like trunk sales, donating
to fundraisers, pop-up events, teaching classes and lending for exhibitions can
build a brand and expand the customer base. “We have about 10 original
vendors,” said Lila, “and we call them family.” They build one another up and contribute
to the overall value of the mall.
The idea of recycling, repurposing and reviving goods has
gathered momentum with a new generation. Millennials adore vintage, mixing traditional
styling with contemporary flair. A hand-knotted Persian rug undergirds the cool
lines of a neutral couch. A landscape painting offers a view an urban loft misses.
A glass topper on a trunk creates a coffee table for the insatiable traveler.
Unique, found objects are not a commodity. Vintage vendors
sell history, nostalgia and fantasy. The goods are one-off, not available in a
big box world driven out of business by online sales. A vintage item is
considered for its merit in the eyes of a smitten seller, and then, a beguiled
buyer.
Still, the greatest joy of vintage goods is found in the
personal story … who owned that cocktail dress in 1957 and who will wear it to
ring in the New Year in 2020? The legacy is ongoing, bringing happiness once
again. NBLM
To learn more about
becoming a vendor at Red Rooster Antique & Design Center or Encore Antique
Co., contact Lila LeMaster at [email protected]
or call (830) 609-3311.
Northern Arizona’s
Mountain Living Magazine, May 2019
Written by Gail G.
Collins
Food fuels our bodies, and a nutritious diet can cause
synergistic, positive effects. Still, we may overlook the medicinal value it
inherently supplies. Consider food as medicine. Eating well can reduce the need
for drugs, while our stronger bodies perform better when at work, play and
sleep.
“When diet is wrong, medicine is of no use.
When diet is correct, medicine is of no need.”
—Ayurvedic Proverb
Food is nature’s medicine, and it has no ill side effects. To
get started, don’t focus on what should be eliminated from your healthy
prescription, but on what can be added. That includes an abundance of proper
foods. Choose local, raw, fresh and organic items, which are higher in fiber,
vitamins, minerals and good fats.
The vital life force in plant-based foods naturally includes
more whole foods. Despite today’s latest trend, whole foods are the true
superfoods. Ginger aids digestion, turmeric fights inflammation, legumes are
antioxidants, honey boosts immunity and energy, while raw nuts, seeds and oils
offer nutrients, cardiovascular health and joint lubrication. Try adding one
whole food at meals and build a wholesome diet. Also, look for healthy options
for meals out.
Morning Glory Café has had a reputation for healing foods
since 1985 when Maria Ruiz created recipes for “conscious cooking.” Before
anyone talked about sustainability, Ruiz sought ways to practice it in her
meals and the methods surrounding them. In 2009, Ruiz left her “crack in the
universe” (a beloved reference to Morning Glory) for the Great Beyond. Longtime
friend and employee Julia Bianconi became caretaker of the small spot on South
San Francisco Street. She carries the goals forward, striving for nourishing
and delicious fare with zero waste through cyclical composting, grey water and
gardening.
Bianconi, or Juls as she warmly introduces herself to
guests, said, “Since taking over, an infinity of miracles has sustained us,”
referring to the challenges of evolving business.
Recently, Jonathan Wright came alongside to consult,
activating ideas and providing direction at Morning Glory. With an
international background in food preparation and herbology for its medicinal
value, a great deal of transition has been in the works. Vegan and gluten-free
enhancement in dishes and new recipes feature. Adding a tonic bar broadened and
enhanced the variety of nutrient-dense beverages. Chocolate features largely,
and no one complains about that.
Chef Miles Martin, who launched the kitchen for Nomads
Global Lounge combined his confection experience with Wright’s to concoct vegan
chocolates. Gorgeous truffles incorporate Sacred 7 Mushroom Organic Extracts,
which includes: Shiitake, reishi,
turkey tail, chaga, maitake, cordyceps and lion’s main. These ancient medicinal
mushrooms reduce inflammation and cholesterol while stimulating virility and
neuroregenerative effects. Martin has expanded the confectionary case with
gluten-free options, such as double-chocolate cookies and tofu chocolate mousse
pie.
Morning
Glory has enlarged its menu offerings with specials, including various soups, like
a brilliant borscht. The blue corn tamales mix masa with calabacitas, or try the
sweet potato with shiitake and a mélange of veg. Chile rellenos, filled with
tofu scramble and drizzled with chipotle and avocado crema, create crunchy
heat. The hefty hemp burger deluxe is topped with grilled tempeh and avocado
crema and cilantro walnut pesto plus veganese on a whole wheat bun piled with
greens. The rice paddy burger is “meaty” with shiitake and black wild rice.
Morning Glory’s new Healthy Happy Hours run from 2 to 4 p.m.
Fridays through Sundays. Try the house made roasted red pepper seed cheese and
crackers or the seed cheese on nachos with the crema works. The mocktails, such
as a jun and tonic or elderberry cordial, often utilize root extracts and
tinctures for vitality. Jun hails from
ancient China as the elixir of life.
“They take you on sophisticated journeys,” said Juls. “They’re
herbal, exotic and full of flavors to savor.” Smoothies, like the superfuel
with turmeric and organic greens or Berry Coconut’s bright burst and crunch,
tempt as tasty, nourishing alternatives to alcohol.
In a hurry? Take home some exclusive dry goods, such as nori
seed crackers, spiced mushroom cocoa or blue corn pancake mix.
The overall expansion of Morning Glory also encompassed a
remodel. New flooring, murals by Chip Thomas, patio seating in the garden, plus
access to the neighboring yoga studio make an integrated space that nourishes
the body and invites respite.
In the end, as Wright put it, “Our philosophy supports
things bigger than us with a softer footprint. When we care for ourselves, we
also care for those around us and the planet in the process.” NAMLM
Morning Glory Cafe is
located at 115 S. San Francisco St. and is open 9 a.m. to 4 p.m.
Tuesday-Sunday.
Northern Arizona’s Mountain
Living Magazine, April 2019
Written by Gail G.
Collins
Whiskey has always been in style, but it’s never been more
popular than it is today. Alongside those, who’ve maintained a long term
relationship with whiskey, millennials have been cultivating one for more than a
decade. Craft cocktails have bolstered the trend. Over the past five years, the
American Whiskey & Bourbon Distilleries industry reported 6.3% growth with revenue
of $4B in 2018. With so much grand
sipping going on, here is quick primer on appreciating a tumbler sparkling with
what in Gaelic translates as “water of life.”
First, the spelling—whisky or whiskey? The Irish and all,
but two American distilleries, call it whiskey, while in Japan, Canada and
elsewhere around the world, it is whisky. In your glass, it’s all the same. The
best glassware for nosing and warming whiskey, if it is your preference, is
tulip-styled. This concentrates the bouquet at the top of the glass, which unfolds
in layers over an indulgent half hour. Adding ice or water is either frowned
upon or praised for masking aromas or allowing them to blossom.
Now, examine the dram. A lighter color comes from American
oak casks, and a darker hue is imparted via port or sherry casks. Swirl the
glass. Legs on the side reveal higher alcohol and a full-bodied spirit, and
thinner legs indicate lighter flavor. Cradle the glass to warm it and sniff
again. Develop a relationship that can last a lifetime.
Whisk and Whisky, Flagstaff’s latest entry to the bourbon
boom in August, is keen to sweep away any intimidation. “We offer whiskey
flights to help guests determine their palate,” said Ryan Field of Plated
Projects LLC. “From there, you can expand and build on your preferences.”
For example, the Kentucky Derby tour contains: Buffalo Trace, Old Forrester, Woodford and
Old Weller. Need further introductions? Rye Not? explores rye whiskey,
Traditions travels the Scottish countryside (as I did garnering my initial education)
and don’t forget Irish You Did! Better yet, choose a Passport and any four of
11 labels from around the world.
Need some entertainment? Order an ice ball for $3 ($1 goes
to charity) and watch a frosty cube melt into a clear sphere to plop into your
glass. Behind the C-shaped granite bar with dropped, tongue-in-groove ceiling,
the whiskey is arranged by region with 200 evolving choices. Importantly, the
cocktail assortment of glassware is ideal for the task at hand, adding a classy
dimension.
Whisky Wednesday is the chance to indulge your heart’s
desires with half-off pricing on one-ounce pours. “It’s an educational intro
with a low investment,” said Brian Terpay. Or dip your toe with a blended whiskey
cocktail. There are two on draft, a New Fashioned and a Manhattan.
As with other Plated Projects, partners Brian Terpay, Tim
Pacatte and brothers Jared and Ryan Field built a comfortable place, where they
might bring friends or family to eat, drink and enjoy. The airy, industrial, full
bar and restaurant boasts glass walls with a Peaks view, yet invites. “This is
a smaller spot than our other five projects in Flagstaff,” said Field, “with 85
seats inside and 45 outside.” Their location at Aspen Place at the Sawmill
encourages mingling with other tenants via music and block parties in mild
weather.
Chef Justin Martinez keeps the menu approachable with
quality ingredients. “We take comfort food and replicate it in-house,” he said.
“It’s the nostalgia of how food should taste.” With scratch sauces, homemade
pickles, hand-cut fries and potatoes mashed to order, Martinez explained, “That
is what separates us from others.” Unique offerings, like the
buffaflower—crisped cauliflower with spicy buffalo sauce and gremolata—pique
trendy taste buds, too.
Channel pub grub with BBQ poutine. Super crisp, skin-on
fries are heaped with shredded pork, Tillamook cheddar and whiskey-laced sauce.
Street tacos are equally popular. The el diablo sandwich begins as a breast brining
in buttermilk before it’s fried. Airy batter offsets the kickstart heat of
Fresno pepper coleslaw plus a pickle for a moist mouthful.
The Patagonia salmon is pretty and perfectly portioned. Chef
said, “I know when it was caught, shipped and delivered.” A flaky, rosy wedge swims
in a pool of blitzed butternut squash with roasted corn and caramelized onion
relish, capped with a seasoned crust and verde drizzle. The sweet potato pie is
generously deep dish and dense, topped with sweet cream and infused bourbon
syrup, of course. The angel’s share at Whisk and Whisky goes to the guests.
“It’s become a place for young professionals to gather and
connect, a girls night out or for couples,” said Terpay. “I love our guests—they
are wonderful company.” NAMLM
