Gail G. Collins – Page 2 – Freelance Writer, Author, Editor & Photographer

Sedona’s Top Luxury Hotel Launches Lunar-Themed Offerings for Travelers Seeking Celestial Experiences

AZ Daily Sun, November 21, 2024

Written by Gail G. Collins

There is nothing as enchanting as a starry night. Gazing upwards, lights winking back, one entertains the infinite as it beckons in its most promising, diamond-studded style. According to the city, Flagstaff was recognized on October 24, 2001 as the world’s First International Dark Sky City for its pioneering work balancing preservation of our night sky with concerns about public safety and economic security.

Dark Sky Community efforts to promote responsible stewardship has expanded throughout northern Arizona, and Sedona’s clear skies also allow for unrestricted views that rival any stargazing destination in the world. The rewards are full moons, meteor showers and planet alignment spectacles.

Matching those celestial rhythms can bring wellness to the body. Sedona’s rich connection to nature and the cosmos inspired the construction of Ambiente, a Landscape Hotel, and the only MICHELIN Two Key hotel in the state. This fall, the lavish property launched lunar-inspired wellness, dining and adventure offerings designed to align guests with the moon’s natural rhythms amongst a breathtaking, red rock backdrop.

The renowned Velvet Spa, an intimate six-room retreat, combines age-old wellness traditions with innovative technologies. Treatments incorporate native ingredients, reflecting the region’s healing essence, in a variety of rejuvenating rituals. The Energetic Experiences include: Recharge, Realign, Reawaken and Revitalize, the latter introducing energy exploration.

The Sound Healing Journey, experienced under stunning skies, blends sound vibration and meditation, intention and breath work, leading to release and alignment. A variety of instruments, crafted from natural materials, like sand, brass and crystals, along with a Native American drum, help induce a state of deep relaxation.

Deborah Waldvogel, director of spa and guest services, said of the treatments, “The sound journey or charging crystals impact brain waves and energy pathways, and the parasympathetic nervous system is brought to the forefront. Blood pressure goes down to bring healing and reduced anxiety. In a meditative environment—eliminating distractions—the body is energized, creative and focused as a result.”

Selenite, named for the Greek goddess of the moon Selene, represents purity and clarity. “This stone has the ability to charge other waning crystals, like a battery, to balance energy in a space and to enhance serenity and intuition,” she said.

Clients come from California, Arizona, Texas and Colorado mainly, but Ambiente’s reach is expanding to include international travelers. “In general, there are two different types of guests—those familiar with sound energy and healing work, and others, who want to explore those elements because of the area’s reputation,” Waldvogel explained. “What you get out of it is very individual—many feel some sort of shift…and the quiet allows it to come forward.”

Heading outdoors, jeep tours explore the western canyons at night. Partner Sedona Jeep Tours offers guided, private encounters with the landscape, stunning stars, history and folklore under a bright moon.

“With the sky lit up, especially under a full moon, you sense the formations in the rock, a talk on the area’s history and an explanation of the sacred moon with a ceremony in respect to elders of the original people. Or enjoy stargazing on the rooftops (of the guest atriums)—our most popular, private offering,” she invited. Dennis Casper, a resident astronomer, uses personally-crafted, state-of-the-art telescopes to educate visitors about constellations, star clusters, galaxies and more.

Atriums of sustainable, organic architecture merge with their natural surroundings providing a disconnection from the daily pull and a reconnection with nature. Luxurious accommodations feature sleek, elemental interiors and amenities such as a petite kitchen—restocked daily with refreshments—and bespoke design touches, including live-edge wood furnishings, rain showers, oversized soaking tubs and a rooftop deck equipped for stargazing with a daybed and fire pit.

Beyond rhythms, release and reconnection, one must also enjoy a repast. The hotel’s full-service signature restaurant, Forty1, serves seasonally rotating breakfast and dinner menus that showcase the Verde Valley’s abundance through Modern American cuisine. A pre-fixe menu offers three courses: a shared appetizer, a choice of filet or sea bass each, a shared dessert and a bottle of Moët, all set on the patio under a star-filled sky. A moonrise menu teases with sweet treats: strawberry and chocolate mousse domes with edible glitter, Denizen Farm milk and snickerdoodle cookies plus a limited-time Starry Night cocktail mixing Tito’s vodka, butterfly pea flower, egg white, strawberry syrup, lemon juice and an edible glitter bomb.

Ah, breathe deeply. Then, be still and study the stars. AZDailySun

https://azdailysun.com/flaglive/features/beat/sedona-s-top-luxury-hotel-launches-lunar-themed-offerings-for-travelers-seeking-celestial-experiences/article_c87687f6-a6c3-11ef-8c7d-fb2df90ae628.html

Matters of Taste: Hankerin’

AZ Daily Sun, Mountain Living Section, October 2024

Written by Gail G. Collins

Our relationship with food is complex, and too often, it becomes a moral dilemma, involving good foods and bad foods. But can’t eating be more neutral? Put directly, why can’t that drive provide pleasure, and in turn, satisfaction? Our basic survival is dependent upon it. When a craving occurs, no substitutions will sway us—only that thing will do. But where to turn to satisfy that craving?

Hankerin’ opened in August 2021 to curb a craving. “The theme—the name of the place—is a menu full of cravings,” said owner Chas Townsend. “It’s what I like to eat when going out.” The green Chile chili burger is a perfect example. Townsend fell for a similar burger on a trip to Durango, so it had to be on the menu. He made regular trips to Cameron for the fry bread tacos, so the native taco, a Northern Arizona must, piles fluffy fry bread with house chili, lettuce, tomato, onion, cheddar cheese, green chilies and sour cream. It’s a big seller. “These are things I crave. The elote is for my wife.” The Mexican street corn fave comes on a stick with mayo, cotija cheese, butter and a special chili powder blend.

Townsend married into a Hispanic family and connected with them in the kitchen. Growing up at the hospitality-oriented Grand Canyon, he was continually involved in food service. “No matter the circumstances, I ended up cooking, especially for family.” Now, his boys, Benny and Chris, help out at Hankerin’ as does wife Mely.

According to Townsend, the carne asada fries are easily the most popular item. “Interestingly, it was the last thing I added and at our customers’ insistence, but they are not far off from chili fries, and I love those.” The fries are covered in beef, avocado and roasted red pepper salsa, cotija cheese, onions tomatoes.

The street tacos have a strong following with college students. Townsend tells the story of a regular, who began working his way through every salsa combination Hankerin’ offers to satisfy his taco craving. It took weeks. His buddy was a burger guy, and the determined taco man would give his friend the side-eye, secretly desiring the bread and meat, but sure he would regret not ordering the tacos—a quandary. Townsend took his pain to heart and shaped the creamy, shredded chicken into a patty and seared it, adding the street taco toppings—cheddar, lettuce, tomato, house made avocado salsa and chipotle mayo—a tedious task, but the taco-lover was satisfied. But he talked to friends about it, and the requests came in. Townsend streamlined the process for the cooks, and a Southwest chicken cheese burger joined the menu.

“I owe my success to my regulars,” he said. “They are the base of my business.” Located close to Northern Arizona University’s campus, Hankerin’ is settled within a neighborhood with no traffic to draw attention. In his first week of business, the only other commercial shop was going out of business. “The neighbors in these houses are my business. I take them seriously—it’s what motivates me.” There is little tourist trade, but there are sorority girls, who are friends and show up midmorning in their pajamas.

Hankerin’ doesn’t advertise or pursue catering gigs, but if approached…like when a food truck failed to come through for a wedding, and they needed 50 cheeseburgers quickly, he said, “I will make it work if I can; I will try.”

A secret to Townsend’s success is, “No one is open as late as I am. It’s a point of pride because it’s hard to do.” And for this effort, Hankerin’ won Best of Flagstaff’s Late Night Bites.

Hankerin’ operates like a food truck with a limited footprint, staff and offerings, yet it still participates in Greek life fundraising percentage nights and other community projects. Plans may yield a truck to service catering and events.

“I don’t prioritize being unique, but in doing it right,” he explained. “I don’t want to hear, ‘That’s interesting;’ I want to hear, ‘That’s the best street taco or burger I’ve ever eaten.’” The tri-tip is trimmed and seasoned personally, while the burgers are weighed and patted out. “It’s important to have my hands on it.”

Townsend has experimented with unique in his chicharachos, fried pork rinds smothered in carne asada with the usual creative toppings, plus avocado salsa and Valentina hot sauce. The item doesn’t sell as much as he thinks it deserves because it is an unknown quantity. “We are packed here late at night, or people are ordering online—the menu has got to sell the items. We don’t have the staff to explain things. Our customer experience here is: You know what you’re getting.” And what you’re getting is the pleasure of satisfying your craving. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-hankerin/article_2de1bfc6-915b-11ef-8240-2389c0892f7f.html

Matters of Taste: Relic Road Brewing Company offers pints and pictures

AZ Daily Sun, Mountain Living Section, August 22, 2024

Written by Gail G. Collins

Northern Arizona stands on a corner of collaborative culture. It was named in the 1972 top ten hit “Take it Easy,” and as the story goes, Jackson Browne was traveling Route 66 when he suffered a breakdown in Winslow. He likely stood on a corner waiting for a tow. Later, as he put his adventures to music, Eagles lead man Glenn Frey, who lived in the same apartment building as Browne, dropped in and partnered in the production. Soon after, the Eagles soared, singing:

Well, I’m astandin’ on the corner in Winslow, Arizona with such a fine sight to see. It’s a girl, my Lord, in a flatbed Ford…

But what about the girl? Well, that mutual attraction took place in Flagstaff in front of Route 66 Dog Haus. The writers conflated the events, giving both towns a stake in the song. Winslow rightly invested in their mention, and while one can dispute the claims to fame, “We outghta take it easy,” as the song suggests.

Relic Road Brewing Company, located across the street from the iconic corner in Winslow, is doing just that, wooing tourists in for a pint after a picture. It was the dream of owners Troy and Stephanie Armstrong, born in their garage, brewing for friends and family.

“It’s what Winslow was missing—a place, where after you get off of work, you can have a meal with family—a brew pub, not a bar scene,” Troy said.

While under construction, Stephanie remembered, “We’d see people coming to the The Corner to take a picture. Our idea was to create a destination—walk by, have a drink and stay.”

In 2017, elements within the community fell into place and friends and family stepped up. The Armstrongs took on the construction themselves. “Everyone got dirty helping from building tables to kids with nail guns working through the night,” Troy said. Locals donated art, a glass chiller, anything that could contribute to the build-out or decoration. “Community is a big part of us.”

Relic Road’s name embodies the vintage items of the pub. A plank table extends from a cutaway truck, and another adorns a wall, plates and all. Heavy wood, iron supports and corrugated metal beneath the bar with Route 66 memorabilia throughout offer a rough, historical, small-town vibe.

Six motorcyclists pulled up in front of Relic Road, pegged their bikes and looked through the glass. Tourists and locals alike make the brew pub successful. “People send us stories, recommendations and repeat business,” Stephanie said. “Some make it their annual pit stop.”

Presently, the pub carries 20 craft beers with smaller Arizona brews on tap. “We highlight those, because we want to be those,” Troy said. Relic Road is backing into brewing beer in the near future with the renovation of a 10,000-square foot building a block away. “We will keep some beers on and add in our own as we go.”

The Armstrongs have found the brewing community welcoming, sharing tips and a strategy. “The path to success is laid out,” explained Troy, “and they’re willing to discuss, advise and help. There is a formula to this.”

To buttress the craft beers, there is craft food—fresh and kitchen-built, as Troy put it, with scratch sauces, hand-cut and -breaded chicken and more. Family contributed recipes and voted on the menu. Sis created the Canyon Diablo Burger built with the signature half-pound brisket burger on an everything bagel smeared with house cream cheese, green chili and pepper jack cheese plus a side of spicy slaw. Grandma dished on her Armadillo Eggs—stuffed jalapenos encased in sausage and fried to perfection. The Southwest Burger is topped with tumbleweed fried onions, Relic BBQ sauce, pepper jack cheese plus lettuce, tomato and pickle, and of course, guests can built their own burger.

Salads, like Grilled Chicken Relic Cobb and Buffalo Blue, create a cooler meal, while Jaeger Mushroom Sliders—mini cheeseburgers covered in ‘shroom sauce—or Relic Tacos—blue corn tortillas loaded with burger goods (a local thing)—compete with Shae’s Mac ‘n Cheese—available with bacon and green chili or tossed tenders. Executive Chef George Murillo is given free reign along with five other chefs to create specials, like a Wagyu Brisket Sub. The aim is something you crave.

Relic Road is a family affair, owned and operated with son Shae, daughter Kadance and son-in-law Brady. Staff totals 33 with teams of relatives, more than half of whom have been there since Relic opened. Stephanie said General Manager Nick Russell makes the world go around, following through on their vision.

Relic Road is inviting and another happy distraction in Winslow. “Come in and make a memory,” Stephanie suggested. “You may enter a stranger, but when you leave, everyone knows your name.” AZDAilySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-winslows-relic-road-brewing-company-offers-pints-and-pictures/article_8a1fcf76-5f4c-11ef-8660-23b0933c3beb.html

Matters of Taste: Diablo Burger keeps it all local

AZ Daily Sun, Mountain Living, July 25, 2024

Written by Gail G. Collins

Sustainability—it’s more than a trend; it’s a culture of addressing the dynamic relationships between land, water, air, plants, animals and people, and how they coexist for the best quality of life for each situation. It is not a static goal, yet a consistent one. It includes soil conservation to maintain fertility and prevent degradation, crop diversification, water management, planning and policies to oversee land use, plus education and training to encourage adoption and implementation of traditional or new practices.

Sustainability is built on supporting small-scale farmers through credit and technology—such as efficient irrigation and organic farming to enhance production— with markets to aid the transition. Research and innovation of specific areas and needs lead to effective solutions, but the local and key factor is community. Engagement at ground level fosters stewardship and commitment to place.

For Diablo Burger, their maxim is, “All About Local.” The Arizona foods-based burger joint on Heritage Square is spatially small—round, dressed in russet and ochre with tunes blasting—but it is big on mission. Founder and principal owner Derrick Widmark estimates that 90-percent of the products on the menu are locally sourced from within a 250-mile radius. This partnership includes farmers, ranchers, bakers, cheese-makers, brewers and vintners.

“The connections to producers are because of a personal and commensurate commitment to doing things with excellence,” he shared. “We honor and respect the people who brought these foods to our door.” This ethos of transparency he fosters with producers extends to what is put into our bodies. “We should ask: Where does this food come from? By asking that question, we learn about their intentions, priorities and values.”

It starts with the beef, according to Widmark. The New York-based communications specialist burned out and sought a greener life in a green place, landing in Flagstaff to join Diablo Trust as a communications coordinator. Established in 1993, Diablo Trust is one of the oldest collaborative management groups in the West. Founded by two ranching families—the Metzgers of Flying M and Prossers of Bar T Bar Ranches—the trust is dedicated to serving local, regional and national individuals, organizations, communities and businesses. Diablo Trust had received a National Stewardship Award, but their efforts weren’t known in the neighborhood. The wide appeal of a burger made an ideal platform.

Widmark’s job was to tell the trust’s story locally. “It wasn’t the impetus for Diablo Burger, but we tell a conservation story about the trust without proselytizing, increasing awareness of what Diablo Trust does as far as conservation and economy.”

The genesis for Diablo Burger was Widmark’s experience and a working model. Gary Nabhan, Northern Arizona University professor and McArthur Fellow for his work on food systems, connected the trust with Lava Land & Livestock, who introduced lamb to restaurants and grew appreciation for local products. After a conversation with Nabhan, Widmark conceived the idea for Diablo Burger in 2007, wrote a small business plan, presented the idea to Diablo Trust and sought investors.

“I’d never owned a business before,” Widmark said. People advised him about structure, “but at that point in my life, I was interested in doing things differently, not to be different, but to make a difference.” That local, sustainable model served as the guiding value for all the micro-decisions, which flowed from there.

As Widmark began the venture, Blake Spalding, a previous Flagstaff resident and caterer, and now, owner of Hell’s Backbone Grill & Farm in Utah, asked him a simple question, “Why are you doing this?”

Widmark’s spontaneous answer surprised even himself. “It’s an expression of my belief in the community.”

Diablo Burger opened in 2009 and proved viable that first year. Its investors became shareholders with 10-percent of the shares owned by the business, providing employee benefits, rewards and profit sharing, creating defacto shareholders.

“Flagstaff is a beacon in the Colorado Plateau, and I could see how Diablo Burger would fit, and Flagstaff would embrace it.” A strong relationship with the ranching community and landscape developed.

The beef is 100-percent grass-fed, open-range, antibiotic- and growth hormone-free. “This is landscape conservation you can taste,” he explained of the grassy northern Arizona flavor. “The focus is taste and remaining true to place…to enhance the connections between community and ecology through gastronomy.”

It’s no accident that the best-selling burger on the menu is The Blake with Hatch chili mayo, roasted green chilies and sharp cheddar. Each six-ounce patty is 95-percent lean and cooked medium rare to be pink and juicy, unless otherwise requested. The menu lists 10 burger choices and a blackboard special plus a custom-built Ziggy Stardust.

Burgers are served on a Breadworks English muffin—“db” branded into the bun—with seasonal fixings, tomato, pickle and frites.

The frites are ridiculously good Belgian-style fries, fresh cut and never frozen, double-fried in peanut oil and tossed in herbs de Provence seasoning. Eight sidekick sauces include coffee BBQ to sriracha mayo to house thousand island.

The Big Daddy Kane boasts the addition of bacon, sharp cheddar, sliced pickles with a slather of DB special sauce.

Pride of the barrio, The Cheech holds scratch holy guacamole, pepper jack and jalapenos. Uncle Dee’s grilled cheese is a triple treat of cheeses, spread with chimichurri and stacked with grilled tomato and green chilies with an optional fried egg. The Beaut veggie offers a textural, fiber-rich patty with options for cheeses, spreads and veg tailored for ultimate accessibility.

The DB salad of McClendon select organic seasonal greens is mixed with beets, tomatoes and blue cheese and dressed with house vinaigrette or ranch on the side.

Fifteen years on, the right place at the right time with the right fit was one of those rare moments for Diablo Burger. To sell the best beef the landscape has to offer is a cooperative venture that works well, and the focus remains true. “We just do one thing as well as we can do it.”

The challenges have evolved but Widmark meets the moments and meets community, finding it rewarding, “to be present with a measure of integrity.”

And he still reflects on that impromptu answer he gave as it all began. “It comes back to me. It’s kind of a love affair between Diablo Burger and Flagstaff—the leap of faith it took, and Flagstaff rewarded that faith.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-diablo-burger-keeps-it-all-local/article_4910a506-49e8-11ef-8413-37355ce58f89.html

Matters of Taste: Agassiz Lodge proves Snowbowl sports more than just skiing

AZ Daily Sun, Mountain Living Section, June 2024

Written by Gail G. Collins

In winter, all eyes are on the snow report. It wasn’t always like that. When a record winter delivered abundant snow in January 1915, Norwegian brothers Ole and Pete Solberg introduced the wild notion of skiing. They had grown up on skis before immigrating to Flagstaff, so the brothers carried their homemade equipment up Observatory Hill and skied down. The next day, the entire town turned out to watch the men. It caught on quickly.

Cross country skiing evolved as the norm for years for utilitarian reasons, but in 1933, Arizona Teachers College, now Northern Arizona University, advertised snowmen and skiing to appeal to students by holding the first winter carnival. A couple of years later, someone finally looked up at the San Francisco Peaks and linked skiing and the mountain. In 1938, Arizona Snowbowl invited the public to embrace recreational skiing.

Naturally, food followed, and early on, Agassiz Lodge fed hungry skiers, according to Snowbowl’s marketing director Angelina Grubb. Over time, the mountain lured nature lovers for hiking and cooler climes, but in the last several years, Snowbowl evolved as a playground destination with multiple distractions. Foremost is the enclosed seating of the gondola, which premiered in 2021.

“For longest time, we had only the three-seater chair lift, but the Scenic Gondola offers a good experience despite the weather circumstances,” Grubb said. Other entertainment includes the longstanding tubing hill, bungee trampoline jump and rock climbing, which can be bought as a package of activities, plus gem and fossil painting. There are also free activities, such as a tumble wheel, and 18-hole disc golf course. “It is elevated play.”

Forest Service approvals are necessary for any expansion use, and rangers educate guests, pointing out geology, landmarks and areas from the peak view. A short overlook trail kicks off from there.

“We are a winter through summer destination. Stop by Snowbowl on your way to the Grand Canyon, ride the gondola and play,” Grubb suggested.

The Sunset Meal package creates dynamic pricing. For $29, guests can ride the gondola as the sky turns fiery, and for $39, they can enjoy fine dining beforehand. Book a day ahead. The choices include a steak or pork chop dinner or vegan pasta.

Kitchen manager Javier Garcia creates such meals to encourage lingering. In general, he has developed more variety in menu items to move beyond burgers and chicken tenders to include wraps, rice bowls, fresh salads and soups. He said, “I stepped back—thinking of myself as a customer—and offered variety and quality to provide a great experience. Every plate is good from meats to produce with attention to detail.”

Garcia engages local connections as it’s possible and practices sustainability despite a quick pick-up style. “We use biodegradable service items that won’t affect the wellbeing of our mountain,” he said. “It’s sacred land, and we should love it and take care of it.”

The charcuterie board carries the bounty of fresh strawberries and blueberries, dried fruit and nuts, cured meat, three cheeses, marinated artichoke hearts, jam and fresh honeycomb, tempting guests to dawdle with a glass of something wonderful from 9,500’ Bar.

Michael Tolleson, hospitality operations manager, curates a wide range of local and national brands of brews, wines and spirits. Four Peaks, San Tan Brewing and Tower Station, of course, feature. Top selling cocktails include Hotachada, Sunset Mai Tai and the Draft Margarita, fashioned with 3 Amigos tequila in a choice of flavors.

The signature Sunset Meals are generously portioned. The steak showcases a 16-ounce New York strip with a side of garlic butter, mashed potatoes with brown gravy and grilled asparagus. It is enough to share. Two pork chops topped with house made bacon jam stacked on a smash of red potatoes with roasted brussel sprouts also make up a meaty plate. The vegan linguine is melded in a carefully crafted deep tomato vodka sauce, mixed with zucchini quarters and olives. Add parmesan, salmon or chicken to up the ante.

Events are fully handled in-house from bartending to catering and are expanding again since the pandemic. Tolleson and Grubb collaborate with businesses for promotion and charity padding the weekends with live music and DJs. Brews and Views is upcoming, while regular activities, like yoga or Paint and Pint by Creative Spirits offers a drink and gondola ride. For the kids, there are Power Days for Season Pass holders, which include free activities in summer. Coming soon are a seasonal cocktail program, and in August, Astronomy on Tap, in partnership with Lowell Observatory, which will present a talk and trivia.

Much has changed in more than 85 years of Arizona Snowbowl history, but the mountain has gathered momentum as a year round destination in just the past few. Grubb welcomed guests, “We are a whole new thing on the mountain. It’s happening, we’re open. Come join us.” AZDSUN

Matters of Taste: Biff’s Bagels toasts the competition

AZ Daily Sun, Mountain Living Section, May 2024

Written by Gail G. Collins

So, you want the hole story on bagels? It’s a confluence of melting pot and boiling pot. Bagels originated in Poland in the 1600s and Jewish Eastern Europeans, who settled in Manhattan’s Lower East Side in the 1800s, brought the recipe with them. Popularity in New York surged, and for 50 years, the bakers union regulated bagel-making down to their size. In the 1970s, machine production introduced bagels to the masses, albeit as a softer “roll with a hole” version. But machine-made bagels can’t compare to those crafted by hand. The contrast of crunchy crust with dense chew is the mark of an artisan bagel. It’s the real deal that seeds and smears highlight, not hide.

Such attention to production is why Biff’s Bagels “toasts the competition.” Located in a historic building in downtown Flagstaff, the line stretches down Beaver Street as the doors open on a Sunday. Yet, they can get you in and out within 30 minutes. In fact, on those busy summer weekends, the shop turns out 76 dozen bagels. This does not include commercial accounts, like White Dove Coffee and Bookmans, or the 80 breakfast bagels bound for Woody Mountain Campground.

This blitz of bagels comes in a dozen sweet and savory profiles covering salt or sesame to blueberry or cinnamon raisin to asiago or green chile cheddar. Monthly specials also expand a seasonal line-up with pumpkin, rainbow or heart-shaped chocolate raspberry.

It’s local love that sustains Biff’s. “A solid number of our customers are regulars,” said longtime employee Kristina Macfarlane. “When they walk in, we start putting their breakfast bagel together. It’s fun to get to know them and be part of their daily routine, like Eugene, who wants his blueberry bagel toasted.”

All products are handcrafted, including the specialty smears or custom-blended cream cheeses. General manager Mae Brown perfects the recipes, like caramel apple—a blend of burnt brown sugar and fresh fruit in a moist muffin. It is big enough to share. Other scratch pastries and a daily cookie fill the display case, while custom, packaged dog treats, bagel chips and granola are grab and go. Signature soups are also available, and organic, full-roasted Firecreek Coffee is on hand to sip.

Biff’s Bagels was the natural outgrowth of a generous spirit, as bagel making for friends outgrew the home kitchen. Turney and Keri Postlewait couldn’t keep up with demand and thought, “I guess Prescott needs a bagel shop.” The couple opened their first location there in 1995 and expanded to Flagstaff in 2000. A few years later to bring the best to both places, they focused only on Flagstaff.

The shop is named in honor of their beloved dog, Biff, who passed away as they began their venture. According to the Postlewaits, he is the soul of their aims and a glamour shot of the handsome canine hangs in the shop. This spurred similar devotion from customers, who brought framed photos of their dogs. Over the years, the walls became covered, and a streamlined means emerged with rotating images on a screen serving as a digital memorial for all. Today, fanciful art of dogs enjoying the good life, and a casual, upbeat energy permeates the place.

Biff’s is not just dog-centric, but dog considerate. Logo sticker sales, averaging $500 monthly, is donated to a rota of rescue-related charities in turn. Biff’s also sponsors the Boy Scouts and contributes day-old bagels to the food bank.

A bagel is versatile—it’s bread, it’s breakfast, it’s lunch—which covers Biff’s menu in short order. “Hands down, the most popular item is the build your own sandwich—a full 50-percent of our business,” said Macfarlane. Pick your bagel, meat, cheese and eggs as you like them to custom build your favorite sandwich.

The turkey melt is spicy with southwest flavors, layered with roasted turkey, avocado, jalapeño, tomato, onion and a choice of cheese for toasty, hefty handhold. All meats are roasted in house. “We keep it simple and fresh. First and foremost, we serve quality—sourcing the best meats and serving fresh products—with community involvement.”

Another standard is the lox and capers sandwich, loaded with wild caught sockeye salmon, fresh tomato, onion and cream cheese—the classic option.

The good news is Biff’s has wheels, and now, includes a food truck to service events. In short, Biff’s Bagels is a family-run shop and a healthy choice, offering good vibes and excellent customer service while supporting rescue operations. As they suggest, Biff’s is a conscious nosh. AZDSun

Matters of Taste: Elote Café in Sedona showcases Mexican street food

AZ Daily Sun, Mountain Living Section, April 2024

Written by Gail G. Collins

Corn—Mexico’s diet was built upon it. Cultivated as a staple crop by the Mayans and Aztec, they bred early, inedible ears into the delicious vegetable we relish today. As masa for tortillas, it undergirds a mainstay menu from tacos to enchiladas and tamales. Corn has been cooked by various means, but grilling cobs over an open fire predominated, and since then, a few condiments were added, and elote evolved as Mexico City’s favorite street food.

Elote Café finds its roots a bit farther south on the map. Chef-owner Jeff Smedstad polished his professional skills at Scottsdale Culinary Institute and with Susana Trilling at Seasons of my Heart Cooking School in Oaxaca. There, the chef spent time cooking on ranches with locals. To hone his craft, Smedstad spent 20 years traveling the back roads of Mexico, Veracruz, Puebla and his native Arizona shopping markets, sampling restaurant cuisine and engaging families.

With some preliminary insight gained at Los Sombreros in Scottsdale, Smedstad found his new home in Sedona, opening Elote Café in 2007. “The experience translates in a dish as it pops, reinterpreted as me,” Chef said. “I consider the dishes edible postcards.”

The most popular items include lamb adobo—braised Superior Farms lamb shank served with a robust ancho chile sauce; and smoked pork cheeks—braised all natural pork cheeks served with cascabel chile sauce, grandma’s corn cake and buttermilk cumin drizzle. The richness of the pork contrasts with the coffee-colored cascabel or rattle chile and sharpness of the tomatillo.

The tomato and nopales salad features the cactus paddle tossed with house-crafted Oaxaca cheese and apple cider vinaigrette for a textured sensation.

Ingredients are as locally sourced as possible, but the focus is on quality, sustainable products. Niman Ranch livestock, a coop collective, raises traditional, humanely processed animals for the best, all-natural meats. Visiting the hog farmer in Iowa and the cheese monger for a Point Reyes blue assures that food is responsibly traced. “We look into it. Meeting them—it matters,” Smedstad assured.

The chef grew up with corn, and the restaurant, like the cuisine, reflects that relationship. Elote or street corn, the café’s signature showstopper, is cut from the cob, fire-roasted corn and slathered with a compound, spicy mayo and scattered with cotija cheese for fresh, fiery flavor.

Elote Café moved to its present location in 2020 to create a dedicated space, where everything has meaning. The keepsake art represents beautiful food, shared in a beautiful setting, such as Diego Rivera’s thoughts about food, Eileen Roberts’ landscape painting Elote over the Red Rocks and more. Walls of rusty red, and seating in leather banquettes and booths surrounding copper tabletops provide the gallery backdrop. A long pub table of inlayed, hammered copper parallels the rough-hewn bar to welcome guests.

“We put on a show every night with an equally great experience for all,” Chef said. Consistency is always the battle, and dishes must be as true a decade ago as they are today, but there is joy and fun is in the specials, like a wild mushroom quesadilla.

Inspiration comes from across the board, such as the family corncake recipe to influences, like wild jicama and chilies, from an Arizona motorcycle trip.

Alongside the meal, a margarita is a must. Jeff’s margarita was born of efficiency and habit, made with Siete Leguas Reposado, Cointreau and fresh lime juice. Bala De Plata mixes Herradura Blanco, Cointreau, lime and a lively mix. Cocktail choices feature a smoked old fashioned or roasted pineapple mezcal. Or chill with local ales or Mexican beers.

“Everything behind the bar, we drink—it’s upscale taste,” Smedstad assured, noting all waitstaff are educated by their tequila “sommelier” with every factoid about agave. Bartending takes months of training where only fresh juices, purees, and mixes are blended in house.

Staff are long term at Elote, logging ten years easily, like general manager Juan Rojas. “110-percent is the people within these walls, who make the difference. They come in and execute every day—that’s the key to success.”

Awards and reporting on Elote has ranged locally from the Arizona Republic and Phoenix Magazine to national outlets, like Fox News, Boston Globe, Sunset Magazine and more.

Elote contributes to community via major fundraising efforts for Imagination Library and is active with local food banks.

But due to its longtime success, it’s hard to get a table. No, the app Open Table is not broken; Elote Café is simply booked two months out. Smedstad explained, “I don’t believe in Mexican restaurants, just great restaurants.” AZDSun

Matters of Taste: Sono Kitchen & Boba serves up scratch-made meals and memories

AZ Daily Sun, Mountain Living Section, March 2024

Written by Gail G. Collins

Street food is a happy way of life in Asia. Each country has its favorite flavors and dishes, which double as comfort food and takeaway. It is fresh and homemade, delivering instant gratification. The history of street food is long and diverse, originating in ancient Greece and traveling to China, where, as charity, it was offered to the poor, but over time, street food emerged as a culture all of its own.

Although food is often available in rural roadside locations throughout Asia, it was within urban settings that markets first blossomed, and then, thrived as food centers with little overhead. Guests may be served in makeshift restaurant stalls, where cramped seating and a sense of community abounds, or eaten on the go. Whether it is nasi goreng in Indonesia or popcorn chicken and boba in Taiwan, one has heaven in hand.

And so it was for Jerry Tseng, who grew up in Taiwan with popcorn chicken in one hand and boba tea in the other. Partnering with Chuan Lu and Frank Yang, they recreated those youthful memories through Sono Kitchen & Boba with two locations in Sedona and Flagstaff.

The partners met at Northern Arizona University, studying for their masters in business. They went their separate ways to some extent, though Tseng and Lu both worked for Panda Express as an area manager over 15 stores and vice president of operations, respectively. After more than 15 years, they circled back to Flagstaff in 2018 to consider entrepreneurship. It was meant to be a reunion, but the meeting netted more, as they yearned for a more relaxed lifestyle and the camaraderie they once knew.

Tseng’s father, Jason Tseng, was an executive chef, and the family owned China Gardens for decades. He gave sage advice to the trio on products, recipes and local business savvy.

“We are good friends, who share the same dream, same knowledge and decided to do business together. We were cautious, but after thoughtful research, we said, ‘Let’s do this,’” said Lu. “The idea was to create a fast, casual concept, combining Japanese and Taiwanese cultures, serving great drinks and great food.”

The partners hold vast corporate experience between them, but still, their timing was tricky. While looking to locate in Flagstaff, they found space in uptown Sedona, launching in June 2020 during the pandemic. Early success spurred efforts to make Flagstaff a reality, and as Tseng’s parents retired, the partners secured the inside track to their second location on Milton Road in October 2022.

The associates are active operators of Sono Kitchen, which borrowed its name from Tseng’s wife. “Sono is Japanese—it is short, clean sounding, easy to pronounce, and keeps it family-oriented,” Lu said.

Sono’s boba teas focus on quality with ingredients imported from Taiwan. Real fruits, not syrups, and purveyor-selected teas, using no powders or shortcuts, keep it simple and good, according to Lu. “Our boba has intense flavor to create that aha, whoa feeling.”

Popular drinks include Thai milk tea, strawberry Snow White, Sono boba milk tea and taro yama. But what is a boba? Tapioca pearls, made of cassava root, swirl milk, fruit and beautiful tea into a marbled effect, as they gently glide up a straw. Students love the drinks, shooting pics and sharing sips.

Most boba shops serve food as an afterthought, but Sono makes authentic street food, showcasing Pop ‘n Bo. “We want to introduce this combination to everybody! It’s fun and good,” enthused Lu. The salt and pepper popcorn chicken is hand-cut, marinated, batter-dipped and served with a medium boba drink. The chicken bucket reads, “Unforgettable flavors from childhood.”

The Japanese donburi bowls feature house noodles created by Jason Teng. Topped with teriyaki chicken and ground pork, marinated cucumbers and egg, the dish offers three-dimensional flavor and texture. Gyu don layers shaved beef with egg plus green and yellow onions over rice. All dishes are scratch-made, servings are generous and protein-packed.

The afternoons are busy at Sono, serving drinks from 18 standard and seasonal selections, while lunch and dinner bustle with serious food in one hand and boba in the other, recreating Jerry Tseng’s childhood.

“The partnership is a good marriage, contributing and combining knowledge,” Lu said. “We are flexible and quick to learn and change. Staying close to business is vital, and we are on the front line to raise this baby well.” The proof is Sono’s continued expansion as the partners search for space to open a Phoenix location. AZDSun

Matters of Taste: Petit Marché brings the charm of France to Flag

AZ Daily Sun, Mountain Living Section, February 2024

Written by Gail G. Collins

Despite the convenience of one-stop shopping in French hyper grocers, locals have turned back to neighborhood markets. Such markets revitalize areas, and 100 new ones are born each year. In fact, when last surveyed in 2020, half of the French population remains loyal to their community market.

Traditional markets are not a rural phenomenon; they are just as common in urban settings across districts and regions. They are places to catch up with friends or socialize over a cup of coffee. That little market is a local link in the supply chain from produce grower or artisan baker to consumer, who prefers homegrown goods. Small, neighborhood markets provide the vital opportunity to eat wholesome foods, boost the area’s economy and control our diets with some happy chat thrown in.

This was the vision of Sam Greenhalgh with his business partner and mother, Natasha, who created Petit Marche. But what is the French connection? Sam is a chef, classically trained in French cuisine.

“I am enamored by it—the simplicity and cleanliness of it,” he enthused. “It’s the best way to eat, using quality ingredients and letting them shine.”

Petit Marche is an outgrowth of their earlier French venture Forêt FLG, for which Sam has been nominated for a James Beard Award as Best Chef, Southwest. The awards will be presented in Chicago in June.

“Fortunately, we have been very busy at Forêt—at capacity—looking for an outlet to make things quicker, easier,” Sam said. “We understand people don’t have the time to wait 20-25 minutes to grab a cup of coffee.” Petit Marche was the answer. “We are a great addition for hotel and B & B guests to come in and grab a couple of things.” Industry service staff also relies on the shop’s flexibility to offer grab-and-go fresh meals.

Adjacent to the heart of downtown on Aspen Avenue, stairs enter Petit Marche centrally with coffee and meal service to one side and a grocery to the other. The snug coffee space proffers bakery items, like baguettes, bagels, croissants and other pastries, as well as quick pick-ups, like house made lemon-honey ricotta, pimento cheese and daily soups. The grocery side trades in frozen ready meal goods—pasta, soups, ice cream and bacon—plus produce and provisions, like Northern California Bianco DiNapoli tomatoes, local honey and Cutino sauces from Phoenix. The shop carries a variety of drinks and focuses on natural Arizona wines, like Cactus Cru, the state’s first organic, sustainably-produced wine made from native vineyards, and Los Milics in Elgin. As for staples, try Hayden Mills flours, devoted to stone-milling heritage and ancient grains for their improved taste.

“The sky is the limit, even though the space is tiny,” Sam said. “The baguettes and Montreal-style bagels are made daily and consistently sell out.” According to Sam, this style bagel is thinner, airier and crispier. Get there early or pay ahead by phone to reserve your fresh bread.

The shop opened in August and quickly lined up holiday pre-orders of scratch recipes, which featured bourbon pecan pie, beef Bourgogne pie and gift baskets of niche goodies.

“Sam has a never-ending, creative drive,” Natasha said. “All the bread is naturally leavened.” To accompany that, fresh butter is churned from a locally-sourced cream and kefir culture.

Pastry options also include chocolate croissants, gluten-free brownies, ham and butter sandwiches that sell out early. There are three other popular choices. The brekkie is stuffed with sausage, eggs, salsa and cream cheese. The loaded lox holds cold, smoked Norwegian salmon, shaved red onion, dill, capers, Graza olive oil and whipped cream cheese. The deli stacks turkey with heirloom tomatoes, English cukes, spinach, red onion, herbs, oil and vinegar.

The coffee program is powered by an enormous La Marzocco espresso machine, handmade in Florence, Italy, and serving beans from Portland’s Rose Line in a full line of espresso drinks. A complementary tea and matcha line is on offer as well.

It’s lovely to have another bit of France in our town, where we can make a quick stop to shop for the day’s needs, grab a nourishing sandwich on the way to work or enjoy a coffee and pastry with a friend. As many customers have noted as they walk out of Petit Marche, fresh baguette in hand slathered in house made butter, “It feels like I’m in Paris.” And that’s just the point. AZDSun

Matters of Taste: Steep Leaf Lounge makes tea drinking a communal and cultural experience

AZ Daily Sun, Mountain Living, January 2024

Written by Gail G. Collins

Baby, it’s cold outside! To counter the chill, there is nothing like a wrapping your fingers around a warm cup of tea, an earthy richness rising and prepping your senses for that first sip.

The complexities of tea are boundless. The leaves, the liquor, the aroma and the flavor create an experience that can range from bright to floral to malty to vegetal. Fragrance, or the nose, introduces the tea. Its taste lends astringency, and body offers weight and substance in the mouth. Is the tea lively and refreshing, like orange pekoe; flowery or malty sweet, like Assam; reminiscent of grapes, like Darjeeling; or grassy green? It may be round, lush, full or clean, and signature attributes will correspond strongly with its origin, whether country or type. These impressions remain on the tongue, providing a lasting finish.

To taste tea is to travel. Close your eyes, inhale its fragrance, delight in its nuance, and let all else fall away. Breathe deeply and connect with the leaves, which have come a great distance to enrich this moment.

Jean Liptay, owner of Steep Leaf Lounge encourages this practiced habit. “Tea is different from coffee, and the shop is busier in the afternoons. People come to relax and associate tea with stepping back,” she said. “Some fancy us as a sober bar. Clients’ health is a big concern, and tea is a wonderful alternative for those looking for a place to hang out, people-watch and enjoy a convivial atmosphere.”

A common compliment is Steep’s hominess and cozy, casual vibe. Tables and chairs gather groups, while couches and elevated platforms with cushions invite lounging. White subway tile contrasts with alpaca and terracotta paint, warmed with hardwood flooring. Animated chatter, busy bar service and windows on the world complete the scene.

“Tea is a communal experience across cultures,” reminded Liptay. “There is a ritualistic element in the preparation of tea—the moment of reflection and the physical act focusing attention on one thing. It is an intentional act to savor the color, aroma and appreciate the moment.”

That said, for the novice, the choice of teas can be overwhelming. Steep carries 80 teas plus a secret stash, all sourced from quality, small farmers via purveyors mainly in Japan and China. They develop relationships with producers and offer advice with an eye for what Americans would enjoy.

“Not my cup of tea,” indicates personal preference, according to Liptay, while following one’s nose and predilections will hone choices. “Do you prefer vanilla, mint or fruity profiles? Smell the teas; if you like the smell, you will like the flavor.”

Initially, it might be difficult to discern between grassy or buttery notes, but staff can educate to broaden tasting opportunities. They also can offer instruction on tea’s proper preparation. Understanding the process, timing, temperature and correct infusion personalizes each cup.

The best temperature for brewing tea leaves is 180 – 190 degrees, according to Liptay. Let the heat come off the open kettle for a few minutes and pour from a height, which further cools the water. The steep time varies by tea, taste and whether it is the first, second or even third steep of leaves. A lighter tea needs less time and heat. Too much heat flushes tannins for a dry mouth and can disintegrate leaves versus enveloping them. Too much tea is intense; nuance is nicer.

Of course, one needs vessels from which to pour, brew, strain and sip. Stoneware tea sets at Steep vary from kitsch to fine pottery. Tea balls, a mate gourd or the recommended Magic II infuser and much more are available for purchase.

Liptay’s preferred teas range across the board: black to get going in the morning, chai on the weekend, Early Grey for high-end moments and a double bergamot to celebrate citrus.

Opening Steep Leaf Lounge 10 years ago was the comingling of her interests in tea and food. Popular specialty drinks include matcha, chai and tea lemonades. Pastries and sandwiches are made in-house or sourced to cover the bases, including dietary desires. Sweets include gluten-free strawberry shortcake, macarons, lemon bars, carrot cake and more while heartier bites, served on English muffins, croissants or bagels are piled with egg, bacon, ham or vegan sausage or made to order. Spinach and feta is a favorite.

Shipping is free on loose tea orders of $25, so reach for your favorite cup, gaze out the window, heat the water and infuse some tea leaves. Liptay implores us to cultivate appreciation for the art of slowing down. AZDSun