Gail G. Collins – Page 11 – Freelance Writer, Author, Editor & Photographer

Josephine’s Modern American Bistro a Flagstaff icon

Best of Flagstaff December 2020: Best Fine Dining

Written by Gail G. Collins

Josephine’s Modern American Bistro sits on the hill in a Craftsman bungalow just above downtown. It is an icon as far as the building’s historic stature—built in 1911 and listed on the National Register of Historic Places—as is the restaurant, which has striven to offer classy, classic fare since 2002. Such diligence and happy patronage has earned Josephine’s the Best Fine Dining award.

Owners Tony Cosentino and wife Marlene, who manages the operations, shared, “We are honored and proud for the award. What makes us stand out is that we are owner-run; it is not just about business for us. We are and have been a part of the community for decades. We love Flagstaff and want to put our contribution into making it a special place.”

As the bistro is chef-owned, the menu of comfort foods with a fancy twist is forefront. Cosentino is notable in his own right, gathering experience as Executive Chef at Forest Highlands and L’Auberge Restaurant in Sedona before founding Josephine’s. Still, Cosentino, a Chef of the Year recipient, gives enormous credit to his chefs, Manny Ramirez and Ivan Fuentes, who total 15 years’ combined experience at Josephine’s. Remaining teachable and humble are their team strengths.

“Often you meet chefs, or for that manner, people in many professions, who think they know all there is to know. We are not afraid to step back and learn something new,” Cosentino said. “That gives us the ability to continue to improve.”

Improving on gold standards keeps their menu lively and engaging—the kitchen has offered a fried green tomato dish each summer for years. This past season, the chefs varied the prep to create pepita cornmeal fried green tomatoes with grilled panela cheese, pepita pesto and pickled red onions.

“This is a good example of how we keep things fresh,” Cosentino said. “We aren’t afraid to take an old restaurant standard item and change it up to improve on it.”

Southwestern influences are natural, too, and expected by tourists and locals alike.

A headline choice is the osso buco, a traditional Italian dish of braised pork shanks. The bistro puts a twist on the herbs and spices to showcase an achiote demi-glace served with sweet, green chili polenta for regional flare and a side of sautéed baby vegetables. A Lapis Luna Zinfandel is suggested for pairing.

Alongside popular menu items, seasonal showstoppers arrive with the harvest produce. Menus regularly reflect updates on favorite dishes or innovative new ideas, sometimes found on a trip to Mexico or a cruise in French Polynesia.

Overall, Josephine’s menu is comfort-food driven. Many people have mouth-watering memories of meals that tug at the heartstrings, especially in the winter months. Perhaps that is why entrees like Diablo Shrimp Macaroni and Cheese with its seashell pasta in smoked Gouda sauce, topped with sun-dried tomatoes and pickled red onions and wild Mexican shrimp retains firm footing with diners. Cosentino recommends sipping a St. Francis Chardonnay.

The menu gently guides diners to perfect pairings with the bistro’s creative cuisine, but an extensive wine list broadens the choices. It has been featured on the Wine Spectator’s Award of Excellence for years running.

The casual and comfortable bistro is open for lunch, dinner and weekend brunch. Two fireplaces chase away the chill of wintery weather and add romantic ambiance. On warm days, the landscaped patio beckons. That garden space is set for expansion with new decking, pavers and more umbrellas to make the most of our elevated summers.

“Food and service are crucial in the fine dining experience, but the whole package includes the atmosphere, and our patio rocks it,” Cosentino said.

As others in the industry coped, Josephine’s also met the pandemic challenges with safety protocols and procedures, and the patio afforded pleasant, outdoor seating options.

Like the heritage home on the hill, Josephine’s Modern American Bistro appreciates the classics, but focuses excitedly forward.

“Whether it is in the kitchen or the front of the house,” Cosentino said, “we keep on top of our game to provide the full experience for our guests. It truly is the people working on our team who make the difference.” BESTofFLAG2020

https://azdailysun.com/josephine-s-modern-american-bistro-a-flagstaff-icon/article_8f9de0d4-6111-5343-a951-bed2383a384e.html

Aloha Hawaiian BBQ: Authentic island fare

Best of Flagstaff December 2020: Best Hole in the Wall/Late Night Snack

Written by Gail G. Collins

Hawaiian barbecue traditionally consists of marinated meat, sticky rice and macaroni salad. Its history is one of simply necessity. In the late 1800s, Hawaiian plantation workers paired rice with any available meat. This grab-and-go meal evolved into a standard plate lunch served at roadside stands and hole-in-the-wall joints around the island.

Recognizing a good thing, Aloha Hawaiian BBQ’s fans voted them the Best Late Night Snack and Hole in the Wall Restaurant.

“It’s pretty cool to win,” said General Manager Irene Lepulu. “We all work hard here from open to close, including the owner, Ben Tang, every day. It’s nice to be acknowledged by our customers.”

Chicken katsu is a popular dish. Crispy, juicy fried chicken crosses every international boundary, and a cutlet crusted with panko crumbs is perfect pairing with a variety of sides from creamy macaroni salad to dumplings to deep-fried macaroni and cheese. Other options include traditional musubi, a block of rice covered with nori, often with meat or vegetables added. Go Hawaiian with SPAM musubi.

Aloha BBQ’s mixed plate is a round-up of chicken, beef and short ribs. All meat is hand-cut and marinated in a teriyaki blend before grilling. The barbecue sauces are scratch-made, and the recipes are personal with a sweet edge. Basic flavors include brown sugar, soy sauce, garlic, ginger and onion, but on the islands, every stand has its own secret blend, as unique as a fingerprint. The Asian influences in flavor profiles and sticky rice are natural complements.

When you step into Aloha BBQ, you may be greeted with lilting rhythms and ukulele. It doesn’t stop there. Lepulu is Samoan, and other islanders, who work alongside her, lend an honest, warm island welcome along with authentic tastes.

During the pandemic, Aloha BBQ closed to dine-in guests for a spell before reopening with uniform protocols alongside most eateries in Flagstaff. Their lapse in industry business caused a roll-down effect, but Aloha BBQ is open later than other restaurants steering existing traffic happily in their direction.

People come back again and again to what they enjoy Lepulu said, “because it’s so good, different—a fusion between island and Asian food.”

Food for thought, literally, here are few reasons to hit up Aloha BBQ: It’s the closest you’re likely to come to Hawaii this year; the food is cheap as eats go; the meal plates will fill you up, and there are plenty of standard and island burgers and fries to round things out.

Like the islands from which the street food originates, you’ll find the menu tangy and sweet, colorful and fresh, fried and finger-licking, tempting and satisfying. Regulars are prone to post with gusto on Facebook, “I love you and your macaroni salad!” Aloha Hawaiian BBQ says, “Mahahlo.” BESTofFLAG2020

https://azdailysun.com/aloha-hawaiian-bbq-authentic-island-fare/article_29d6799d-35a4-50db-83a2-be56c2e286bb.html

Stop by Mama Burger for Flagstaff’s Best Burger

Best of Flagstaff December 2020

Written by Gail G. Collins

When we nurture things, they grow. So it has been for Mama Burger, even during these difficult days. After a decade, crafting vintage and trendy burgers has earned them the patronage of neighbors, schools and the medical community. With a win in 2019, they have doubled down as the Best Burger in Flagstaff.

“It’s a good feeling,” owner Bernadette Chavez said. “This time, it solidifies everything. It’s a boost of confidence for us and the business and validation for all the blood, sweat and tears.”

Co-owner and husband Pete Schepper agrees as their two daughters follow in their footsteps, supporting the family business. The couple chalks up their success to an amazing crew, who run the day-to-day show, developing customer relationships with guests, advising on community contributions to school events and more.

Mama Burger brought on a new general manager, Ryan Boser, who has delivered with creative problem-solving. The pandemic demanded it, and crises are when innovators shine. As staff numbers fell and rose again, Boser built a team, meshing former employees with a new crew.

“It’s been tough navigating the past seven months,” Schepper said, “but Ryan helped us think through problems as they arose and devise solutions.”

For example, when the delivery truck backed into their drive-through sign board and voice box, Mama Burger was caught short. Boser brainstormed an outdoor menu board, gathered materials from Home Depot and helped construct it.

“It’s easy to say something doesn’t work, but it’s rare when people come to you with solutions,” Chavez said.

Under COVID-19, Mama Burger changed their entire sales format, transitioning from a 90-percent dine-in model to 100-percent drive-through.

“What had been an after-thought—our drive-through—was now our priority,” Schepper said. Mama Burger has continued that strategy to keep employees safe.

Running the drive-through presented a challenge to service as far as speed. With one grill and one cook, they worked to become more fast and efficient.

“We have no warmer, and food is cooked fresh to order, and that takes time,” Chavez said, “but those who wait are rewarded with a great product.”

The namesake burger is the most popular menu item by far. Made with house sauce, lettuce, tomato, grilled onions, American cheese and pickles, it accounts for three-quarters of orders.

“The Mama Burger is a traditional throwback to diner days,” Schepper said. “Fresh meat smashed on a flat-top griddle—there’s nothing better.”

According to Schepper, that sandwich epitomizes Mama Burger’s nostalgia, located in an old building, where time seems to have stood still.

The MOAB, or Mutha’ Of All Burgers, is the runner-up. Built on a foundation of two patties, French fries are packed on, adding tomato, lettuce, grilled onions, green chilies, bacon, cheddar cheese, house sauce, pickles and jalapeños. No need to put down that mammoth stack of meat to stuff fries in your mouth.

The burgers are a bargain as handcrafted goods, ranging from less than $5 to $7.50 for the MOAB. One can fashion a niche burger as well, adding patties or swapping cheeses and sauces, like ranch or A-1, extra toppings like red onions or jalapeños, plus primo toppers like green chilies, guacamole, mushrooms or pineapple. The world is your burger.

There is also a local, plant-based patty or gooey grilled cheese for those who might be giving beef a break. Extra deals include creating a combo with fries or tots and a drink or trading up for a milkshake.

As for adapting, Mama Burger was born of inspired ideas. Brothers Brent and Pete Schepper own Fratelli Pizza, another Best of Flagstaff winner. As the pizza place expanded and moved, they ended up with an empty lease spot. Pete pitched the idea of a burger joint, and his wife leapt at the notion. Mama Burger opened with a bang, outgrew the original location and moved to bigger digs and expanded the menu.

Their drive-through lane often snakes into the neighborhood, but no one minds. They love Mama B, as she is known around town.

“I got her into this,” Schepper said, “and Bernadette has done a fantastic job of making it her own success.” BESTofFLAG2020

https://azdailysun.com/stop-by-mama-burger-for-flagstaffs-best-burger/article_1f85537d-b9ba-5d00-9908-fee6a101a652.html

Pato Thai offers authentic and comforting meals as this year’s Best Thai Restaurant

Best of Flagstaff December 2020

Written by Gail G. Collins

Thai culture treats every meal as a social occasion. Generally, dishes are ordered and shared family style—colorful stir fries and fragrant curries eaten in happy company. The meal does not contain courses as much as choices from many categories arriving all at once. These include a variety of meat and fish dishes, served with rice and noodles, plus egg soup and simple fruit, such as pineapple or mango, for dessert. Within these dishes, a mix of sweet, salty, sour and spicy elements balances out a satisfying meal.

In Flagstaff, we are spoiled for choice with authentic restaurants owned by Thai people.

Such is the case at Pato Thai, where a strong clientele has been keeping its door swinging for years. Customer input has a great deal to do with their specific recipes. They strive for authenticity, but stress each restaurant in town meets their customers’ tastes. It has earned Pato Thai this year’s award for Best Thai Restaurant.

Pato’s veggie wraps are enticing and eaten like sushi rolls. The vegetable Panang curry is available with any meat, seafood or tofu and incorporates bell pepper, green beans, peas and carrots in thick gravy made of chili paste, peanut sauce and coconut milk. The tom ka soup, or chicken galangal soup, is a reddish coconut broth with two kinds of fresh mushroom, tomatoes, lemon grass, lime juice, cilantro and choice of meat or tofu—lively on the spoon. The papaya salad is large with zingy sweet and hot flavors in a crisp, shredded mix of vegetables and green papaya with a shrimp atop. A favorite among regulars is the pineapple fried rice, adding sharp and sweet to sticky comfort food.

The atmosphere at Pato gives the impression of eating in a roadside stand with a row of worn, pastel doors as a backdrop along the wall. Tight tables remind guests of busy Asian food halls, but with current safety guidelines in place as necessary. Dark wood, pale paint and chandelier sparkles contrast for casual glitz.

Asian philosophy centers around good luck, and Pato has channeled that local love. It has also enjoyed the serendipity. In August 2008, as Paul McCartney and his girlfriend Nancy Shevell, now his wife, traveled the storied Mother Road in a 1989 blue Ford Bronco, they stopped over in Flagstaff. Like past celebrities, McCartney booked into the historic Monte Vista Hotel. Craving a curry, the pair popped into Pato Thai for a late bite. The low-key couple sought no attention, but the doors were locked, and a private party ensued. Special vegetarian dishes were prepared, and Pato Thai guests enjoyed an unforgettable evening. A small photo of the staff and McCartney plus a signed menu remind guests that hospitality is always the best gift. BESTofFLAG2020

https://azdailysun.com/pato-thai-offers-authentic-and-comforting-meals-as-this-years-best-thai-restaurant/article_e08ee43e-e347-58bc-a4dd-cd4f807603e3.html

Best Brewery—Mother Road Brewing

Best of Flagstaff December 2020

Written by Gail G. Collins

“Finding joy in the adventure” is the creed and winning strategy for Mother Road Brewing Company as they clinch Flagstaff’s Best Brewery award.

“We take a lot of care to hire talented and passionate people with values in line with our mission,” said Oliver Adams, director of people and culture. “This allows us to do what we do.”

What they do at Mother Road is brew distinguished beers and build community one pint at a time. The main component for both is beer. The goal, of course, is to make beer people want to drink, especially Arizonans.

Resisting the urge to produce niche recipes, Adams said, “The main rule is to brew what Arizonans enjoy drinking most and tailor that, modifying and improving those beers over time.”

Standouts include Tower Station IPA. Tower Station opened in 1936 to impart hospitality to parched motorists on Route 66. The fluffy head on this copper-tinged, unfiltered India Pale Ale imparts aromas of tangerine and pineapple with paired pilsner and pale malts to balance hops-generated grapefruit peel and pine on the finish. Nielsen rated Tower Station IPA #1 in Arizona.

Conserve and Protect Golden Ale highlights the brewery’s partnership with Arizona Game and Fish Department, donating a portion of the proceeds to help with on-the-ground conservation of more than 800 wildlife species. Beyond raising money, they are raising awareness that this critical work is done without any general fund tax dollars. Beer drinkers do not need to hunt or fish to help preserve and sustain our wild spaces—just tip back a can of clean, crisp, refreshing golden ale.

The golden ale was a change to Mother Road’s line. It was formerly a hybrid Kölsch style—part of their constant tweaking to provide the right process and product.

“We felt golden ale was a better recognized ale and improved the recipe,” Adams said. “When the beer does better, Game and Fish can see more success as well.”

First and foremost, Mother Road is a manufacturer and distributor of beer across the state through Hensley Beverage Company. The outfit has two locations: one brews and distributes product and the other functions as a taproom and patio. That requires two main teams of more than 25 employees to operate in a united effort.

“The original tap room had space limitations,” Adams said, “so we utilized the spaces for their respective strengths.”

The brewery and tap room always functioned as a free-flowing space, merging tables as people met and struck up conversations. That has been curtailed somewhat, but the hospitality of the crew and customers has not lagged at all.

“The times have forced us to silo parties unless specifically requested, but community finds a way, and it’s still lively,” Adams said.

The good news is the revamping and modernizing of the downtown site to increase its seating capacity. Renovations are scheduled to finish in early 2021.

During the pandemic, predicting who would be open and when or for how long presented ongoing challenges to the manufacturing and distribution end of the business. As Adams pointed out, 30 percent of the industry’s restaurants and bars are not expected to survive.

Mother Road Brewing, however, is thriving. People, who identify with their mission, bring it to life each day. Every brewer follows a set of processes, designed to brew consistent beer. The brewers weigh in and factor in improving it. A robust quality program with various lab equipment and trained sensory panels analyze different control points on the beer through the two-week process. Consistency is key.

As the story goes, on a dark stretch of highway, the Marquess family pondered their creed. The result? Mother Road resides along a lost portion of Steinbeck’s storied Route 66, symbolizing the journey they have made in their passion for beer, motoring and history.

Adams added, despite a tough year, “We’re still here brewing beer and will continue to do what we love to do.” BESTofFLAG2020

Mother Road is always looking for talented people to join their team. If interested, email: info@motherroadbeer.com. Or partner with Arizona Game and Fish to contribute directly at: www.azwildlifehero.com/join

https://azdailysun.com/mother-road-brewing-company-brewing-for-arizonans/article_f6d26fad-28ee-5960-826c-dd139508560f.html

Best New Restaurant—Grand Canyon Distillery + Brewing

Best of Flagstaff December 2020

Written by Gail G. Collins

When John Peasley returned to Arizona following a four-year stint in Hawaii where he was stationed with the military, he chose to settle in Williams, his former vacation spot.

In 2007, Peasley opened Grand Canyon Brewing Company in the historic downtown, behind Cruiser’s Café. With a decade of success brewing in his 15-barrel copper tanks, he moved the production a few doors down to expand.

There, Peasley created a complex, housing a production facility, company offices, vacation rental property, cold storage warehouse and a distinct building for barrel aging and wild fermentation. The result was a 27,000-square-foot 40-barrel four-vessel “rustic pub,” according to Peasley, with 16 tap handles and enough production space to double the beer volume, meeting keen demand in Arizona and Nevada, and allowing him to explore global markets. The goal was set to double the volume again by this year.

In 2017, GCBC opened a distillery. A 250-gallon pot still produces standard, prickly pear and orange blossom vodkas, rum and gin with bourbon, whiskey and a single-malt whiskey for upcoming release.

GCBC “came home to Flagstaff,” in August 2019, Peasley said. After attending Northern Arizona University, it was the next logical location. Taking over the previous Trail Crest Brewery spot in Greentree Plaza on Milton Road, Peasley upped his game with a new menu geared to burgers, sandwiches, salads and flat breads. Such boldness won Grand Canyon Brewing + Distillery the award for Best New Restaurant.

“It’s been a roller coaster year to claim the title,” General Manager Kristin VanPelt said. “The team was all in and worked hard to achieve it. We look forward to involvement in the community and contributing to the city’s growth.”

The 10-year resident with extended hospitality experience said the brew pub is popular with local families and tourists.

The menu is beer-centric ingredient-wise and ideal for partnering with a brew. Guests rave about the Bavarian pretzel, designed for sharing and dipping in beer cheese and whole grain mustard. The bone-in chicken wings are dry-rubbed with regional herbs and ancho chili, smoked and finished in the fryer. Served with bourbon BBQ, Korean, and buffalo honey and garlic sauces on the side, there is no need to choose. A range of international bruschetta flavors beckon.

As a main, there are flatbreads, like BBQ chicken featuring pickled red onion and house BBQ sauce or shrimp with bacon, pineapple salsa and smoked Gouda cheese. A root salad with roasted beets and sweet potato vie against the southwest salad, featuring avocado and cotija cheese with a charred jalapeño Caesar dressing.

Specials, like a hand-cut ribeye with mashed potatoes and asparagus, are the handiwork of kitchen manager Shawn Burns. This ribs are smoked in-house.

“Shawn cares so much and is directly responsible for our success,” VanPelt said.

Peasley embraced a more modern approach to address the college clientele and extend broader appeal. The pub offers 26 brews on tap, shared between GCBC’s brand and other local beers and ciders.

From the U.S. Beer Open Championship to the High Mountain Beer Fest, Can Can Festival and Brewers Bowl—to name only a few competitions—GCBC measures up. A team of managers, brewers and sales representatives keeps the brand expanding.

Medals have been awarded in Olympic fashion for White Water and Expeditions Wheats, Sunset Amber and Black IPA to niche categories for Winter Bourbon Barrel Brown and Coffee Bean Stout, people’s choice Hop Bomber plus a gold and best in show for Direwolf. That’s the short list.

Like the team at Grand Canyon Brewing Company, who thrill to the outdoors, they encourage their beer lovers to live curiously, seek adventure and discover a Grand Canyon State of Mind through the enjoyment of its handcrafted brews.

“We treat you as if we were inviting you into our home,” VanPelt assured. BESTofFLAG2020

https://azdailysun.com/grand-canyon-brewing-distillery/article_c8a30678-b29b-55b0-b8b9-452dd7cedce2.html

Verde Canyon Railroad’s Copper Spike Café emphasizes farm-to-table offerings

Northern Arizona’s Mountain Living Magazine, November 2020

Written by Gail G. Collins

As the train pushed forward and chuffed, the children squealed with glee and waved to those on the platform. Riders from 2 to 92 years old who have never lost their wonder are bound on a Magical Christmas Journey with the man in red himself, traveling on Santa’s magical tracks to the North Pole in Verde Canyon. Specialty treats, like cotton candy, funnel cakes and sugared nuts, add to the joy.

Verde Canyon Railroad has a reputation for providing exceptional adventures in a classy fashion only a ride on the rails can provide. In less than four hours, travelers pass through 110 years of history on “Arizona’s longest-running nature show.” Take an excursion to enjoy the fall foliage or toast Ales on Rails with Arizona craft beers and brats, or break out the binoculars for the Wild Splendor and Eagle Watch. Onboard, choose any one of four classes of comfort in meticulously restored cars pulled by powerful FP7 locomotives built for the Alaska Railroad in 1953. These iron horses received an update last year and now display the American bald eagle with distinctive glory.

The train’s heritage is intertwined, like its iron links, joining the past and present. In 1912, as Arizona became a state, the railroad hauled mining materials, but by 1953, a diverse mix of products and people road the train. In fact, its celebrated history includes transporting concrete from Clarkdale to build Glen Canyon Dam. Dave Durbano bought the line in 1988, and after his first ride through unspoiled wilderness, he proclaimed it a treasure and began an excursion service a couple of years later. Since then, 30 million passengers have traveled the Verde Canyon Railroad.

Still, no rail journey is complete without stylish food and drink. The Copper Spike Café provides quality meals both at the depot and on the train. Southwest favorites, daily specials and seasonal goods in hot and cold entrees suited to travel for lighter or heartier appetites are available.

Kitchen Manager Bri Lawton, a Cottonwood gal born and bred, has established connections with local growers. With 16 years of food experience and a powerful passion for change, she has revamped and upgraded the menu choices and resources.

“I’m a strong believer in farm-to-table and fresh food,” Lawton said. “Just because we’re a quick-paced café, doesn’t mean that our food can’t be bursting with flavor, beautiful to look at and healthy.”

Blazin’ M Ranch, a dormant chuckwagon dinner and show venue, leases its riparian environment to produce quality produce. Luke Hammond runs Liquid Life Farms there growing tomatoes, watermelon, squash, corn, spring greens and seasonal vegetables. Working along the same riverbed as the railroad, his farm stands sells out daily. Eric Kostecki of Sweet Greens Arizona grows 50 types of micro greens. These sprouted seedlings provide dense nutrition through vitamins, phytonutrients, living enzymes and antioxidants.

“That extra step in picking and planning goes a long way, and people can tell the difference between food that’s made with love and thought, versus food that’s simply assembled,” Lawton said.

The Copper Spike Grilled Cheese is not your granny’s recipe. Made with Swiss cheese, bacon, jalapeno and house made jam on thick-cut sourdough, the result is smoky sweet and melty marvelous. The Switchmen Turkey Sandwich handcrafts turkey breast, Provolone cheese, lettuce, tomato and onion on marbled rye. The Smokestack Pulled Pork employs pork smoked in banana leaves to retain moisture, tossed in vinegary barbecue sauce and served on a brioche bun with coleslaw. The Roundhouse Salad blends local lettuce, arugula, broccoli and basil with Parmesan cheese, olives, turkey and pumpkin seeds, dressed with ranch or balsamic vinaigrette.

The menu remixes for Christmas, offering such items as the Sleigh Bell Wings or Tenders, Scrooge Gourmet Grilled Cheese plus some seasonal additions—Mistletoe Cranberry Chicken Salad Sandwich, St. Nick Monte Cristo Sandwich and Bah Humbug Steak Sandwich.

Add a caboose to your meal with a cocoa brownie, rich in chocolate with a mousse quality and strawberry whip to dip. Everything is prepared on site for consumption, serving 150 meals daily at the cafe and 200 trays on the train.

Verde Canyon Railroad continually improves its grounds, experience, venues and more annually. From Arizona author Roger Naylor’s baritone narration sharing insights on the platform, storyboards describing area history, John Bell’s Museum filled with legacy items, increased patio and beers on tap, artisan wares in an eclectic gift shop or the Copper Spike Cafe’s sourcing and menu, it’s about pleasing people. That’s why employees always wave off the train. Verde Canyon Railroad reminds their guests in so many ways: It’s always a good day when you’re on a train. NAMLM

If you go:

The Verde Canyon Railroad is located at 300 N. Broadway in Clarkdale. Visit www.verdecanyonrr.com for more information.

https://azdailysun.com/matters-of-taste-verde-canyon-railroads-copper-spike-caf-emphasizes-farm-to-table-offerings/article_9954adc1-f2d2-5491-b1b8-2ed81f3f2a8a.html

Matters of Taste: White Rabbit Tea Lounge

Northern Arizona’s Mountain Living Magazine, October 2020

Written by Gail G. Collins

In Lewis Carroll’s book Alice through the Looking Glass, the White Queen states, “Why, sometimes I’ve believed as many as six impossible things before breakfast.” The same trait could easily apply to Amanda Kristinat, who opened White Rabbit Tea Lounge in Aspen Place at The Sawmill in July.

In the span of a year, Kristinat created three integrating business opportunities around a timeless cuppa’ tea, as they say in Great Britain, where she derived her inspiration.

Traveling with a group of teens, she stayed with host families. There, Kristinat was introduced to afternoon tea.

“Teacakes, lemon bread and taking time for one another stuck with me,” she said. “I fell in love with afternoon tea.”

Everything stops for a short break, encouraging conversation over a proper cup of tea. This delight set her on a course of plotting and planning for years.

In 2019, Kristinat launched Everlasting Autumn—a line of gift boxes—and created her own company, Autumn Firefly Tea, both in honor of the ideal season. Mark T. Wendell is her main supplier.

“They’re an old company—trusted and true—with the highest quality tea,” she said.

The Wendell brand, established in 1904, ensures the endless joys associated with a quality cup of tea by providing customers with the finest product, competitive prices, a distinct focus on product freshness and superior service.

This same attention to detail is felt throughout White Rabbit Tea Lounge whether in the preparation of a drink or the décor. Friend Scott Hathcock transformed the space to fulfill Kristinat’s Wonderland vision. Rabbits of all shapes and sizes peek from nooks and nestle on the marble countertop and tables. A deep teal paint on the walls lends a forest feel with a statement pen and ink mural of trees. A door to nowhere, tilted objects and garden art in rustic wood and iron carry off the whimsical charade. Glass chandeliers, a gold coffered backsplash, velvet chairs and couches, plus painted porcelain tea cups and pots offer elegant touches.

Perhaps, like Alice, you’ve become “curiouser and curiouser” about teas. Try a tea flight with teasers, like herbal Apricot Escape, floral White Peony, black London and green Maui. There is a long list of health benefits related to tea, ranging from heart disease and cancer-fighting properties to blends that aid in digestion and can strengthen the immune system. Tea’s antioxidants and polyphenols combat free radicals. Caffeine and theanine heighten alertness and brain function. For quick reference, oolang, pu-erh and black teas are fermented while white teas are made from the newest plant growth, are unfermented and pack the ultimate caffeine punch. Green tea’s steamed leaves hold the highest concentration of antioxidants.

White Rabbit also offers a long list of European-styled sippers, such as crema coffees, elixir sodas, Parisian drinking chocolate, lemonade, mocktails and more. The Queen of Hearts raspberry rose matcha latte is the most popular with a stiff swipe of homemade matcha whipped cream and sprinkle of dried rose garnish. The chai drinks are made from ceremonial grade product and processed in the traditional Japanese manner. Fall showcases pumpkin spice and caramel apple chai varieties or the Great Pumpkin Steamer with pumpkin pie sauce or Falling for You—cranberry tea lemonade served hot. But it’s not all just for grown-ups. Take some time to feel like a kid again and slurp Giggle Water—sparkling water, lemonade and green, edible glitter.

Need something to dunk? Cupcakes, donuts and such are made by local bakeries with many gluten-free options. Seasonal fare includes moist pecan maple and apple pie cupcakes. Soups will join the menu soon, and tea parties can be arranged with 48 hours’ notice, including teacakes and sandwiches prepared according to Kristinat’s recipes.

Beyond White Rabbit Tea Lounge, you can explore the world of estate grown teas through a monthly subscription box, which includes four one-ounce bags of top quality loose leaf tea with tasting notes. Or fall in love with Everlasting Autumn. Each month, the $40 gift box contains six items. The October box features Rabbit Creek cranberry-orange scone mix, Maple Crafted lip balms, cozy socks, Pure Energy essential oil shower streamers, gourmet honey lollipops, a Cocoa and Bubbles apple harvest renewable soy candle plus a brochure that describes products, shares recipes and activities.

Unplug, connect and take a few moments for yourself or with friends at White Rabbit Tea Lounge. The niche combination of simple pleasures and engagement in delightful surroundings with a pastry and a high quality cuppa’ doesn’t require you to get out your passport; just stop by and go down the rabbit hole.

“We’ve got something for everyone, even you if don’t drink tea—pour overs, cold brews, whipped coffees, a huge list of drinks, and we’re relatable for kids,” Kristinat offered. NAMLM

If you go:

White Rabbit Tea Lounge is located at 601 E. Piccadilly Dr., Suite 10. Stop by Tuesday through Saturday from 11 a.m. to 6 p.m. Discover products and order online at www.whiterabbittealounge.com.

https://azdailysun.com/entertainment/dining/matters-of-taste-white-rabbit-tea-lounge/article_f863f178-fe14-59d9-b29e-7561af79b6a6.html

GO SUSHI finds niche in Flagstaff

Northern AZ’s Mountain Living Magazine, March 2020

Written by Gail G. Collins

When it comes to drama, it’s better on the stage than in the kitchen. Just ask Charlie Chortabtim, who has worked in television and under a Michelin-starred chef. As executive chef for Hyatt, he ran culinary teams and suffered under the tyranny of secretive chefs, but it all brought him to Flagstaff for a bit of fun and artistic innovation.

“I’m focused on food,” said Chortabtim, describing his vision for Go Sushi, located in the Sherwood Forest Shopping Center on Milton Avenue. “Every dish has to ‘wow.’ If it’s a California roll, it has to be the best in Arizona. This inspires me!” His eyes flashed as he leapt from his chair, telling a story of a couple who confessed to paying $500 for sushi in Las Vegas yet confirmed that Go Sushi was better. “I’m honored.”

Partnered with Apple Krathinthong, the Asian eatery stole onto the scene last April. Both restauranteurs had previously worked at Pato Thai, where they garnered an understanding of the local palate. For several months, the partners readied Go Sushi, engaging customers with previews, tastings and menu play.

The ambience also ramped up as Chortabtim cut metal sheets for the ceiling and strung lights for a Zen garden feel. The irregular bar is polished to highlight the grain, and behind it, shelving and iron art create bento box intrigue. Cheap décor or found objects, like a bird cage, mix with higher end lighting to reflect an inimitable charm.

The last effort was building a team of five line chefs. Chortabtim said he prefers newbies with a passion to learn, “You don’t bend bamboo. Previous experience just gets in the way.”

“I’m tough,” he admitted. “It’s serious training and rough at the start, but I’m proud of their progress. In a year, they have trained from zero to difficult skills.”

As if on cue, Chef Shawn Hongeva produced a mountainous sushi roll, dubbed Indiana Jones. The colossal mass is built on wrapped big-eye tuna and premium grade salmon, crab, avocado and cucumber with pango scallops, resembling boulders that could tumble down as in the movie. Strewn with the house sauce—a scratch sriracha mayo—and tobiko eggs (flying fish roe), the plate presents a delicious spectacle.

“I’ve learned a certain kind of finesse and flow,” Hongeva said of his sushi instruction, “fine-tuning technical aspects to be efficient.”

Quality matters, and ingredients are flown in or Krathinthong heads to Phoenix in pursuit of the best. The red curry is a creamy, fragrant example of the drive for authentic elements. The classic dish of coconut milk, lemongrass, shaved chicken, slip-thin carrots and green beans is Thailand in a bowl.

Chortabtim takes the time to be artistic, a trait he learned while apprenticing under Suzuki Jin. The Michelin-starred chef has been described as intense in his training and traditions, slicing a daikon radish so thin one could read through it. Exposure to a “Korean kid, who was modern in his skills,” Chortabtim explained his niche style as combination of their strengths.

When Chortabtim is focused on food, innovation can strike anywhere—even the shower. That explains a fusion roll called Titanic. The crowd-pleaser is nearly crowd-sized on an enormous boat-shaped plate. Rich with crab, spicy tuna, eel, cream cheese and avocado, the whole is wrapped in a tortilla and deep fried with a drizzle of house sauce. Or try the Aribiki Izakay, featuring imported, Japanese sausages nestled in sautéed onions and shitake with melted mozzarella cheese and a tangy sauce.

Butterfly Burger: An elevated experience from Chef Lisa Dahl

Northern Arizona’s Mountain Living Magazine, February 2020

Written by Gail G. Collins

The humble burger appeal lies in its affordability, portability and customizable form. But who created the hefty handhold? Some believe a meatball stand owner flattened his product and served it between bread slices, while others think the concept is owed to a hotdog substitution in Hamburg, New York. Still, Texans believe it evolved from a breakfast patty with glazed onions sandwiched between French toast. Regardless, these ideas helped build a $129-billion industry and the best burger.

Lisa Dahl’s posh Butterfly Burger in Sedona is the latest comer to a hungry market. A sleek, marble bar with amber lighting and rose-gold mirror present a lux lounge billing more than 40 bourbons and spirits, accessible via the rolling library ladder. Exotic faux alligator booths add classy contrast to rough-hewn planks of mushroom wood, cobblestones and bold, butterfly imagery.

Of the couture lounge, Dahl said, “The popularity of a burger made well and elevated experience isn’t for the masses—it’s indulgent and sublime with a top shelf cocktail and jazz setting the stage for a sultry experience.”

Dahl is a successful stalwart of the Red Rock culinary scene. Her 20-year career began with Dahl & DiLuca Ristorante Italiano—still drawing national attention—adding Cucina Rustica, Pisa Lisa, Mariposa Latin Inspired Grill, and in September, Butterfly Burger, becoming the area’s largest restaurant group. The James Beard House featured chef is self-taught, claiming Top Chef in Arizona at the 2018 Foodist Awards. Recently named in the Best Chefs of America Hall of Fame Award by National Elite, Dahl gathered wide attention grilling against Bobby Flay on the Food Network and appearing on Travel Channel’s Food Paradise.

Hailing from the Midwest, where the family vied to barbecue the best burger on a Sunday, Dahl still tests her skills. She entered the Scottsdale Burger Battle with a Latin version of the American model to win the People’s Choice award in 2016, and in 2017, she earned 2^nd Runner Up.

When it comes to the title of Burger Master, Dahl said, “I take it about as seriously as a heart attack.” In 2018, she netted the Judges’ Choice with a funky, mushroom-rich entry. The logistics and prep of the contest are difficult, and she was thrilled to, “float like a butterfly and sting like a bee” in her wins.

Dahl believes flavorful, well-made burgers are worthwhile. This is evident in 8-ounce patties served medium rare, though marinating and further prep delivers moistness even when well done. The burgers are cooked over wood, an active challenge that sears a patty perfectly. A higher consciousness for meat in feed and humane treatment also matter to Dahl.

Butterfly’s menu boasts a dozen signature burgers with whimsical titles. The art is in the layering of ingredients. The Butterfly Burger begs a bite with Manchego, all-natural pepper bacon, guacamole and chipotle aioli on an artisan bun. The Oui Oui Monsieur is a patty melt, smothered in charred onions, Gruyere and Dijonnaise sauce on grilled caraway rye, served with a side of onion jus.