Crema in Cottonwood

Enticing stop for coffee, drinks, all-day brunch

Written by Gail Collins

Destination weddings have become more routine, but the experience is anything, but predictable. Especially when it comes to a world class destination, like Northern Arizona, with its rusty red rock backdrops, San Francisco Peaks majesty, or small towns charms, like Cottonwood.

The city has put itself back on the map with a determined decade’s thrust via the wine industry. Supporting businesses sealed the deal, creating a main street flanked with eateries, artisan shopping, tasting rooms and an upscale hotel. Such a destination can provide an enchanting spot to tie the knot or any other romantic reason.

The Tavern Hotel, built as a grocery 1925, was renovated in 2011 and opened 30 new luxury rooms last fall. With spa facilities and elegance in mind, the boutique hotel aims for an unforgettable experience. Try one of their special getaway packages, such as the Sip & Stay; Date Night in Old Town with champagne, chocolates and roses; or the splendor of a rail excursion through the Verde Canyon. The property is one of several owned by the Haunted Group, which focuses mainly on food in Jerome and Cottonwood.

Crema Craft Kitchen + Bar feeds Tavern Hotel guests and a growing throng, who know a good nosh. With its quirky container bar and shaded patio, plus nonstop brunch, it’s an enticing and solid choice.

“We offer fresh, wholesome cooking,” said Michelle Jurisin, executive chef and owner with husband Eric. “We’ve introduced Cottonwood to the best, where food is as beautiful to cook as it to see as it is to taste.” Organic choices, healthy oils and sustainable products are the norm. Tanner Wakefield, an Arizona Culinary Institute grad, runs the kitchen, focusing on low salt and food’s full flavors.

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Holiday Favorite

Tradition reigns supreme at Little America Hotel

Written by Gail Collins

At the flick of a switch, one million lights flash and glow against fir branches, reflected in the glistening snow. This elicits a collective whoop of joy. It is the official kick off to the Christmas season at Little America in Flagstaff where holiday happiness reigns supreme.

At Christmas, we embrace the simple delights. From glittering lights to sweet smells from the oven, a child’s eye offers the gladdest view. Little America caters to the child in all of us a this time of year.

Beyond decorations and lights, guests can be whisked 3,794 miles to the North Pole to meet Santa and his elves. Riding a trolley through a magic portal, they are transported to the busy enterprise of toy-making and reindeer training. There is private time with bearded man himself to make special requests plus a photo and a chance to help the elves before sipping hot cocoa by a roaring fire. This is the North Pole Experience.

Since 2009, thousands of families have visited Santa this way each year. Little America brought the North Pole Experience to Flagstaff in 2012. The all-inclusive, 90-minute adventure is a multi-generational memory maker—a Norman Rockwell moment we can all live.

Holiday customs have long been the backbone of Little America, and their legacy diners crowd family tables. “We harken back to home and everything wonderful,” said food and beverage manager Sally Maroney.  But it’s done in a bigger way, like the giant, hand-decorated, yard-square gingerbread house.

In 2016, Silver Pine Restaurant received an upgrade. Improvements on the hotel are due to be completed in summer 2018. The result of merging the previous coffee shop with separate fine dining, Silver Pine delivers casual elegance. Colors of sky and stone are echoed in texture like pale wood and denim booths. A vaulted roofline with soaring glass floods the room with light, and during warm weather, the long-overdue patio carries the dining into the garden.  Black and white photographs evoke the area’s history.

Tradition is a sacred thing, and General Manager Fred Reese acknowledged this when the restaurant revamp extended to the menu. “It was anarchy, and we quickly reinstated 85% of the diners’ beloved dishes,” said Reese, “like the decades-old roll recipe—the perfect accompaniment to any meal.”

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People of the Year Honoree, Jim Siebert, Chief Meteorologist Fox News 26

Steering Houstonians through Hurricane Harvey

Katy Magazine, December 2017

Written by Gail G. Collins

“It was the best of times, it was the worst of times.” The iconic opening to A Tale of Two Cities by Charles Dickens could’ve described the Houston area during Hurricane Harvey. The cataclysmic event of wind and water tested the Bayou City and surrounding communities, spawning powerful stories of heroism, help and the human spirit.

Be Alert, Be Calm, Be Wise

Leadership is paramount in times of trial. Throughout Harvey, people needed information, direction and support. Fox New 26 Chief Meteorologist and Katy resident Jim Siebert provided it through television broadcasts, Facebook Live dialogues and Twitter Q & A. Alongside weekend and morning forecasters, the team worked in eight-hour shifts to cover air time and engage the public personally. “Hundreds of thousands on Facebook needed help with specifics for their areas, and we offered feedback,” says Dr. Jim. The overriding message on every front was:  Be calm, be alert, be wise.

A Hurricane Brewing

A week before Harvey hit, the meteorologist sat in his home office, mulling over computer weather models. His wife, Debbie, came in, and was disturbed by what she saw in his face. “I knew it would be bad,” says Dr. Jim. “None of the solutions for the path were good ones.” Stalling was the great fear. “No one anywhere had covered a storm like Harvey. Allison was devastating, but the areas impacted were limited. Every storm has its unique set of hazards,” he admits. “Harvey will go down in the history books.”

Foreseeing trouble, Dr. Jim booked into a hotel near the news station for a week and aimed for six hours of sleep a night. Fox 26 is prepared for extreme situations and can actually house employees for a month. There are cots and supplies, including generators and fuel. Dr. Jim kept up with family through texts. “The worst part of my job is leaving my family.” The Sieberts have a plan to stay safe, and friends support them in the Dr. Jim’s absence.

Social Media

Social media played an integral part in spreading information and personalizing support efforts throughout the hurricane. It also allowed Dr. Jim and team to talk to people in their homes and offer the latest news. Sometimes, bad information was posted by trolls, like the photoshopped shark on the West Park Tollway, but at other times, it was more subtle. This created some fear and skepticism. “The good far outweighed any bad,” he says.

In the storm’s aftermath, one Katy family with horse property near George Bush Park had no electricity or access. They made a Facebook plea for help. A friend of a friend of a friend connected and brought a boat to help with the family and horses. The family, then turned around, and assisted others. “It’s so very Texas, and there are thousands of stories like that,” says Dr. Jim.

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Festive & Fresh

Arizona foods elevate the holiday table

Written by Gail Collins

As the golden light of autumn waned, the brisk afternoon warmed with the happy chatter of guests. Pecks on the cheek, lingering hugs and the joyous anticipation of time with loved ones set the stage for a holiday gathering. The cook mopped a brow with a dish towel, inhaled the stuffing’s fall fragrance and smiled. Nothing can top the celebratory combination of glorious food, home and company. In fact, it is the melding of elements, both festive and familiar, that creates the greatest happiness.

Gatherings can feel stressful, but serving specialty foods and a showcase bird is worth the planning and preparation. Even professionals, like Logan Webber, executive chef at Brix, utter colorful language when the top of the stuffing chars instead of browns, so relax, home cooks—it’s all part of the process.

Sustainable Serving

When it comes to choosing quality ingredients, local is always better. Even a massive bison creates a smaller carbon footprint when the animal is grazed, processed and eaten regionally. Sustainable farming and ranching guard future land use for all. Environmental preservation—avoiding toxic substances or depleting natural resources—builds an ongoing ecological balance. Sustainable practices consider animal welfare, protect public health and support vibrant communities. The good news is that increasing demand for sustainable living is fueling a robust market of products and producers.

The Colorado Plateau offers a wider variety of proteins and produce than might be expected for a semi- arid land. Some of the sources readily available to Northern Arizona include:  McClendon’s Select, Roots Micro Farm, Black Mesa Ranch, Two Wash Ranch, and of course, the local farmers market. Three generations at McClendon’s Select have cultivated nearly 100 acres of certified, organic farmland in Peoria and Goodyear. Roots is an urban farm in Flagstaff supplying colorful micro-greens—vegetables, herbs and flowers—to local restaurants. Black Mesa Ranch boasts the “flavor of the White Mountains” with farmstead artisan cheeses crafted from registered Nubian goats. Two Wash Ranch, a five-acre poultry farm, raises chickens, ducks, geese and pea fowl in a cage-free environment.  For the easiest downtown shopping however, visit Proper Meats + Provisions, an abundant source of regional, quality fresh and jarred items.

“There are many reasons to use sustainable ingredients,” Chef Webber said. “It’s better for the environment, but there is also the chance to talk to the people, who make the food, about their practices and upcoming farm produce. This offers the chance to change up the menu with seasonal items.” Farmers markets are ideal for this, and he also chats with other chefs, who can help with sourcing. Webber, who entice diners with the unique root vegetables in autumn, added, “Local goods taste so much better and have a longer shelf life that extends recipe opportunities.”

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Gathering Place Up the Creek Bistro Wine Bar offers effortless entertaining in a creekside setting

Up the Creek Bistro Wine Bar offers effortless entertaining in a creekside setting

Written by Gail Collins

The best tip for hosting happy holiday gatherings is planning. Though a spontaneous event suggests an air of que sera sera, the anxious reality is we will lie awake plotting anyway. Skip the bad dreams and start a checklist. Whether it’s a corporate or family affair, deciding the details early will increase joy and attendance. It also creates control.

Things to consider:  Is there a theme? Who is on the guest list—employees or adults only or family fun? When is it best to gather the crowd—day, evening, weekend? How about games or entertainment—live music or quiet carols? What is the budget—be honest? Where is the proper venue—home, office or restaurant? The food—should it be home-cooked or catered? Use the answers to build a list that covers all of the activities from several weeks out to greeting the guests. Then, plot them on the calendar. Add items as needs arise, like fresh batteries for the camera or renting extra chairs. On the day, stay upbeat, elevate your guests, and enjoy the party.

As more people eat out on an almost daily basis, partying at a restaurant could be the seamless solution to most hosting duties. Up the Creek Bistro Wine Bar in Cornville, with fine dining in a rustic space perched above the creek, has served brides and grooms or statesmen, like Sen. John McCain, who regularly rents out the 100-guest space for soirees. A party of 10 or 50 can also choose from the same French-inspired European and American dishes.

Owners Mario Aguilar, Michelle Mebine and chef-owner Jim O’Meally opened the revamped space last fall, and despite an off-the-beaten-path location, its popularity has grown. Fiery leaves and a clear stream make an especially inviting environment in autumn. The split-level building’s low-beamed ceilings with stone fireplaces and lanterns project a cozy, lodge feel.

At Thanksgiving last year, the restaurant presented a buffet with 12 roasted turkeys from a Page Springs farm. The menu featured unique and traditional dishes homemade from fresh ingredients: maple-brined pork roast, braised red cabbage, sweet potato and green bean casseroles, roasted Brussel sprouts, ginger-honey glazed carrots, three kinds of stuffing and gravy, plus pumpkin and buttermilk pies.

“People are our guests and feel relaxed here,” O’Meally said, “Often over dinner, tables meet one another, talk, share wine and become friends.”

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Snappy’s Faithfuls: The Rebuilding of a Beloved Katy Landmark

After extensive damage due to Hurricane Harvey, staff members, friends, and city officials roll up their sleeves to rebuild and re-open the iconic cafe in historic Katy on October 30, 2017.

Katy Magazine, November 2017

Written by Gail G. Collins

When Hurricane Harvey hit Houston on August 25th, it was a double-whammy for Snappy’s Cafe & Grill. The breakfast and lunch spot is a landmark in the original downtown with a wide range of customers from city officials to industry workers and including Katy Magazine.

The flood waters rose to more than four feet, and partners Bobby Katsabas and Alex Tsounakas faced a rigorous recovery. It was the second time in as many years that Snappy’s had suffered flood damage. The first event was Tax Day 2016. Several inches of water saturated the premises then, but Harvey dealt a brutal blow.

“Everything was destroyed,” Bobby says. “We had to throw everything out, start from scratch and rebuild.”  With only the inspections left to complete, the good news is that the go-to place for biscuits and gravy is slated to reopen on October 30, 2017. Once open, Snappy’s would like to let the community to know that the restaurant will now be 100% smoke-free.

Snappy’s regulars to the rescue

In a storm so fraught with destruction, the best of the city responded, especially diners to whom Snappy’s has become as familiar as family.

Mayor Chuck Brawner and wife Marcy were among the first arrive, followed by a steady stream of regulars.  All wanted to check in with the owners, but stayed to dig in with gloves and trash bags in the clean-up effort. “The Katy Train,” a Katy High School Facebook group also showed commitment to Snappy’s in a big way. Katy is a wonderful town, Alex feels, where everybody knows everybody. “Thank you to all for coming and helping,” the partners say. “The support was tremendous.”

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Spirit of Sonora

Casa Duarte honors tradition with authentic flavors

Written by Gail Collins

Dia de los Muertos, Mexico’s celebration of the dead, sounds a lot like Halloween, but there are no pumpkins or witches—skeletons rule the day. The departed souls of young and old return to eat, drink and be merry, as they had done in life. Falling on the first two days of November –All Saints’ and All Souls’ Days— the annual holiday blends the traditional beliefs of the indigenous peoples with Catholic feasts. Parades and parties shut down cities and feature macabre skulls in arts and treats, like pan de muerto, a rich coffee cake with meringue decorations resembling bones.

Despite the skeletons, Dia de los Muertos focuses more on life than death and its natural continuum. Wealthier people build an altar to their loved ones in their home, but most people decorate gravestones with marigolds and personal items. Families gather in the graveyard in the evening to wait for and pay respect to the deceased. Candles are lit, incense is burned and prayers are intoned. During the vigil, the family hosts a festive picnic, telling stories about the departed and enjoying their favorite foods and drink.

MartAnne’s  Burrito Palace has long showcased Day of the Dead themed paintings by Flagstaff resident and artist Emma Gardener.  MartAnne’s, previously owned by Anna Martinez, as well as Casa Duarte are now both owned and managed by Anna’s daughter, Tina, and her husband, Gonzalo Duarte. The Mexican café above downtown serves MartAnne’s famous breakfast menu, including chilaquiles—a piled plate of leftover corn tortillas, sauce, eggs and more.

“We’d already created the perfect menu there, so we kept it and added on,” Tina said.

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REUNITED: Katy’s LaBounty Family Finds Lost Dog After Three Years

This Katy family had given up hope on ever finding their beloved rescue pup, Beau. Three years after he disappeared, they got a call they never expected.

Katy Magazine, October 2017

Written by Gail G. Collins

When Michael LaBounty’s home phone rang around 10 p.m. near the end of July, he felt annoyed. He was sure the 800-number on the caller ID was a sales call. Then, his mobile phone rang, and he picked it up. A woman identified herself and spoke about a micro-chip for dogs. “I don’t want a chip,” Michael said, confused. But this wasn’t a sales call; it was the call the LaBounty family had waited more than three years to receive. Their dog, Beau, had been found. Michael couldn’t speak. “It was full stop, silence,” he said, “And it was a ‘deer in the headlights’ look from my wife, Leslie.”

A lucky match at CAP

The family had owned two dogs when they moved to Katy in 2005, but they grew old and passed on.  Sons Andrew and Collin, of course, missed their four-legged friends. “In January 2012, after a year of grieving, and another year of nagging from the boys,” Michael said with a laugh, “we got another dog.” The LaBountys visited Citizens for Animal Protection, a private, non-profit outfit that offers shelter, foster care, adoption and other services. They chose Lucky, a three-month-old pup, believed to be a mix of Rhodesian ridgeback and chow. They renamed him Beau.

It was instant affection all around, especially for Collin, still in grade school. “He was so attached—they were like brothers—and he found comfort in Beau,” Michael said. The smart puppy was quickly housebroken, and learned to sit and shake hands. Beau was skittish of bad weather and new people, and this fear explained how he could become lost and stay lost for so long.

Blown away by the storm

Beau was an inside-outside dog, and on Friday, March 28, 2014, the family went out to celebrate a friend’s birthday. They left the dog in the yard, but an approaching storm blew open the gate. A neighbor saw Beau bolt, but couldn’t retrieve him. She was frantic when the LaBountys returned.

“A cavalry of friends spent a weekend looking for Beau,” Michael said. They posted on Facebook and Lost Pets, hung flyers, visited shelters and called around. It was an intense search, but Beau was truly lost. Then, calls came in to report a dog. Each time, Michael’s heart leapt, and he dropped everything to follow up. He spent hours searching shelters and areas where the dog had been spotted. This continued for two years. After a year, Andrew and Collin began an earnest campaign for another dog. The family visited Special Pals, Houston’s longest running no-kill shelter and adopted a 50-pound black lab. Zeus was a year old.  Soon after, the phone rang with the happy news about Beau.

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CLASSIC REVAMP

The Cottage keeps it French and fresh

Northern Arizona’s Mountain Living Magazine, September 2017
Written by Gail Collins

Change is the only constant in this world, and it certainly applies to a competitive restaurant scene. The need to stay in tune with patrons, innovation, global influences and ownership transitions mean change is often on the menu in one way or another. Keeping a restaurant vibrant is key, presenting opportunities for a restaurant revamp. As Americans spent nearly $750 billion on eating out in 2015, slicing into that pie is worth the effort for restaurateurs.

Franchise eateries periodically update, such as the recent facelifts on Olive Garden and MacDonald’s. But what about an independent restaurant that has been a successful icon in town? Flagstaff locals have celebrated weddings and hallmark anniversaries and other special occasions at The Cottage Place Restaurant for more than twenty years, so its transition to The Cottage took considerable care.

“We had many conversations with previous owners Frank and Nancy Branham about carrying on the legacy of great service,” said new owner and chef Scott Heinonen. “The Cottage can continue to be a special event place, while also serving as a fine, comfortable dining spot for people to visit any Friday night.”

His goal was to retain the charm and impeccable service, while infusing Heinonen’s reputation for flair and fun. For example, the chairs were repainted and reupholstered, while the sign was repurposed, featuring a traditional rooster clutching a wine glass. The 1910 bungalow first became a French restaurant in the 80’s, and Branham’s interpretation of French cuisine came a decade later. Now, Heinonen imparts his style, in a concise, evolving menu of French standards with updated taste trends.

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Perfect Picnics

Tips on how to fill your basket and where to spread the blanket

Written by Gail Collins

It’s always a good day for a picnic in northern Arizona. And it’s the perfect meal for a few reasons:  no need for a clean house to entertain, a tablecloth doubles as a nap blanket and al fresco feasting tastes better. Keep it simple and keep it fun by gathering your goodies at local shops. This list is not exhaustive, as Flagstaff’s foodie scene continues to expand, but it provides a good start. As for the venue, numerous parks and panoramas are within easy reach.

Where to fill the basket

Planning brunch on a blanket? Swing into Macy’s European Coffee House (14 S. Beaver Street). Unique combinations, like the mozzarella sandwich, bursting with fresh cheese, organic spinach, roasted red pepper, balsamic glazed onion, tomatoes and basil, create difficult, but delicious, decisions. The coffee is top-notch and grab a made-from-scratch pastry.

Tourist Home Urban Market (52 S. San Francisco Street) carries specialty items on the shelf and fresh grub to go. The daily quiche makes an easy handhold and the Cobb salad packs protein. Pastry chef Kat Beimann stocks a case of sweet surprises, too.

The deli counter at Proper Meats + Provisions (110 S. San Francisco Street) offers specialty butchered meats for the best cheesesteak outside of Philly or go global with the bahn mi of pork shoulder confit, pickled zucchini and carrot with cilantro and chili aioli.

Café Daily Fare (408 Historic Route 66) provides platters of veggies and dips or assorted spreads, including smoked salmon with lemon caper cream, and tarts or cookies. Frank’s, of course, carries all-beef hotdogs and Italian sausage with peppers plus snacks. Jitters Lunchbox (3504 Historic Route 66) features weekly sandwiches, like an egg salad BLT on buttermilk bread, and soups. Items are hand-crafted at Aspen Deli (20 N. Beaver Street). Choose the rise and swine burrito with pork and potatoes for a hearty start or Grandma’s recipe potato and pasta salads. Go Go’Z Drive-Thru (1750 E. Route 66) boasts two food truck concepts, including BBQ, for a fusion of flavor.

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