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

Best of RVs: Woody Mountain wins for RV Park; Wheel Estate for RV Maintenance

Best of Flagstaff 2024

Written by Gail G. Collins

“Route 66 celebrates 100 years in 2025, and weary travelers along the path have always stopped here to rest,” said Tom Boggess, owner of Woody Mountain Campground. The history is long and consistent. The recently dolled up bed and breakfast was an inn over the years and part of the wagon trail from the start.

Woody Mountain Campground began in 1968, and the longtime owners sold to the Boggess family and other partners nearly a decade ago. Their 23 acres lie in the thick of things while offering a respite. “You can camp in the cool pines in the city of Flagstaff, the building is historic—from the 40s—and the road we’re on that turns off the old Route 66 runs to The Edge of the World,” said Tom of the popular off-road scenic encounter that overlooks Sedona.

The campground has undergone renovation and improvements, but original buildings and sites remain, offering vintage appeal with elevated facilities, according to general manager Willow Boggess. That dedication earned them a win as Best Campground. Woody Mountain offers everything from full hook-up RV sites to tent sites under shady pines in clear mountain air with laundry facilities, showers and bathrooms, dump and fill plus more. A bed and breakfast affords the comforts of home with coffee and breakfast in a cozy lounge or patio. Six uniquely appointed rooms also offer Wi-Fi and access to their popular trail.

Updated amenities include the Last Haul Coffee and Wine Lounge, serving chai to espresso to matcha to cover your caffeine needs alongside freshly baked cinnamon rolls, muffins, scones and breakfast bagel sandwiches or sip on some Arizona wines. The General Store has gone from the usual campground shop to full convenience with lots of goodies, said Willow. “We keep it all as local as possible with Single Speed Coffee Roasters, Arizona wines and artists, like Arne ceramics, Sweet Sting Honey and Woof 66 treats.”

People have returned to the campground over the decades, reminiscing of a time just after WWII or a family trip in the 70s. “It’s where everyone turns,” reminded Tom.

What is old is new again with the warmest welcome to Woody Mountain Campground. “Our vision was to create a community and event space,” said Willow. “Come on over and have a cup of coffee.”

When it’s time to winterize your RV, why not call a reputable company instead of hoping to get it right on your own? Or are you about to purchase your dream vacation vehicle and join the ranks of RV’ers? In either case, hire Wheel Estate Mobil RV Services and Inspections. They can crawl over every inch and assure you the vehicle is sound. Such thoroughness has earned them top honors in 2024.

You may be buying new, but even a dealership may miss things, such as dripping hoses, disconnections and a break in a seal. All were found in pre-buy inspection by Wheel Estate. Now, consider the undisclosed issues on a resale unit, such as grounding or other electrical faults, tire wear, doors that won’t close and secure, crushed vent pipes or a spray paint lid used to “replace” a plumbing vent cap. It wouldn’t last a highway mile. Danielle and Scott Sulzer have seen it all. Danielle is a registered RV technician and both are registered RV inspectors, schooled in 2020 by National RV Training Academy.

Hiring a registered inspector offers transparency going into a major decision. Having a full report on the roof and sealants, soft spots, water entry point at antennas, rusted nails around skylights, whether appliances work properly, propane leaks, floor sags and more obviously inform decisions about whether to buy a unit, repair it, ask for a discounted price or be thankful and walk away.

Once Wheel Estate has inspected an RV, they will not work on it for a year to maintain integrity, but if you need your AC or furnace serviced, the fridge is broken or you have a leak, they will come to you or your renter’s site. They believe in continuing education to stay up-to-date and are thankful for vendors with top notch information to provide the best customer care.

Wheel Estate has even been a guest on the podcast and YouTube channel RV Lifestyle with Mike and Jennifer Wendland, where they talked about the secrets of an RV Inspector. When a rigorous inspection, maintenance or repair is required, Wheel Estate assures, “Wheel be there when you need us.” BestofFLG24

https://azdailysun.com/news/bestof/best-of-rvs-woody-mountain-wins-for-rv-park-wheel-estate-for-rv-maintenance/article_cffae5a2-a2dc-11ef-ad81-b71f30bf111c.html

Voted Best Breakfast, Best Mexican & Best Waitstaff: MartAnne’s Burrito Palace celebrates its journey

Best of Flagstaff 2024

Written by Gail G. Collins

When you have been serving breakfast since 2001, you can forget you are also a Mexican restaurant, confessed Tina Martinez, owner of MartAnne’s Burrito Palace. After winning Best Breakfast multiple times, though the humble and happy crew doesn’t tack up their successes on the wall, they claimed the top Mexican spot. “We’re honored. It wasn’t on our radar. It took us 10 years to change our customers’ perspectives to consider us a Mexican restaurant,” she said. So, it feels pretty good.

MartAnne’s, “The House that Chilaquiles Built,” was founded on chips, sauce and eggs—Mexican comfort food leftovers served as breakfast. The institution on Route 66 in downtown flaunts fiesta fun in raspberry, ochre and cotton candy blue walls with whimsical palace décor in a riot of feathers, flowers and Emma Gardner’s skeleton art. Still, behind every institution, there is a history, and Tina reminisced.

The restaurant began in the early 80s under Gloria Martan Korkki, who sold it and bought it back twice before the transfer stuck with Anne Martinez in 2001. It has always been a family endeavor, and Miss Alice always came with the kitchen and a lot of experience. Gloria hatched the chilaquiles idea, but thought the food was too weird, too Mexican or too unknown, but did it anyway. “It was on the menu, and it became the hit,” Tina said with a laugh.

When her mother Anne took over, Tina worked as a server. The awning needed replacement, and the seller wanted a name to put on it. It had been Martan’s, so Tina suggested a tweak, adding “Anne,” so retaining the legacy and personalizing it.

In 2012, Tina, a driving force and visionary, took over MartAnne’s operations. “I moved from the shop around the corner to a new location, obtained a liquor license and expanded the space and menu.” Then, she admitted, “Our menu—we have too much on it, and we think that’s funny—but we want to have specials, even though our dishes are better than any special we could come up with.”

Perhaps, but an example they are equally good is the red chili beef tamale benedict with additional beef filling, topped with hollandaise sauce. “It’s been on our specials menu for five years!”

MartAnne’s isn’t one to follow trends. Mostly, they set them, but when they finally acquiesce, they do it right, like the quesabirria tacos that became a top seller. “They are the best in the state,” Tina said.

Sauces are from scratch, and they go above and beyond to source items they prefer. Many dishes are influenced by customers, even bearing their names. MartAnne’s offers traditional items, like huevos rancheros, but other dishes, like JB’s Volcano—a mini mountain of chilaquiles, covered with pork green chile, chorizo and sour cream, served with an over medium egg—can’t be found on a menu anywhere else. Another example is the Jerry el Mujeriego, a spicy, pork, green chile and cheese enchilada with sour cream and cilantro, topped with two eggs over medium.

Some items are seasonal, like the pumpkin pancakes, topped with a scoop of sweet cream cheese. “It has a following, and in July, people begin asking if we’ll bring it back again.” Of course, they do.

Other places might consider the whacky combinations inauthentic—there is too much sauce or the posole is green—but it’s MartAnne’s version of Mexican food.

“My husband is from Sonora, and he loves it all,” Tina said. “Grandmas cook in their kitchen differently, and we feel no one is right.”

MartAnne’s is known for its music, keeping it lively and atypical during the day with Sinatra, Ozzy Osbourne, Crosby, Stills, Nash and Young or Etta James. A different night vibe takes over with Spanish guitar and salsa.

The restaurant is as likely to have local customers ordering as tourists. Regulars eat there two or three times a week, and staff knows their needs.

“MartAnne’s is a combination, a collection of multiple women cooks and races, who for one reason or another cooked or worked here,” Tina explained. “Anne took the original menu, spiced it up and made sure every dish was the best it could be. Emma Gardner is part of that collection, a server, who brought color and her skeleton art. We want to remain MartAnne’s—that melting pot of influences of family and cooks. Our style is Flagstaff style.” BestofFLG24

https://azdailysun.com/news/bestof/voted-best-breakfast-best-mexican-best-waitstaff-martannes-burrito-palace-celebrates-its-journey/article_9f1fe294-a2b8-11ef-8db9-7b009d14c6ad.html

Representing Arizona with compassion: Evans and Garrey win Best Law Firm

Best of Flagstaff 2024

Written by Gail G. Collins

An injury or accident happens without notice. We have no time to prepare. In an instant, our life is changed, and we are simply subject to the consequences. But that doesn’t mean our suffering should have no consequences. There may be costs, resources necessary, lost work, physical impairment, therapies and more. When this happens, we need help, concern and a way forward.

Evan Garrey understands this and offers a compassionate, constructive hand in getting life back on track. “Our goal is to help people, especially in northern Arizona to carry through a difficult time when they or their loves ones are hurting. We’ve seen what a difference it can make in people’s lives,” said Erin Evans.

The attorney has been practicing for 17 years and spent nearly 20 with partner Reid Garrey, mentored as an intern while in she attended law school. The firm serves the entire state of Arizona. While Garrey is located in Phoenix, Evans moved to Flagstaff to extend their reach a few years ago.

The focus is catastrophic personal injury and wrongful death, and while affording a personal touch, they will fight justice deserved. The firm is accessible, providing regular updates throughout the process. The legal team works closely with clients to understand their situation, build a strong case and pursue the responsible parties to ensure those affected receive the compensation they truly deserve. Such individual attention earned the firm notice as top law firm in Flagstaff.

“We focus on providing clients a unique and personal experience that a large law firm doesn’t extend,” explained Evans. “We are involved in every case every step of the way with immense trial experience. We won’t settle unless the sum is equivalent with the loss.”

As Flagstaff sits at the crossroads of Interstates 17 and 40 with enormous trucking traffic, it is understandable that auto accidents construe the largest percentage of cases. Drunk driving, boating injuries, bike and pedestrian accidents, multiple lines of liability, such as premises, product and nursing home negligence and workplace accidents round out the cases handled by the firm. “Negligent hiring and training is a large part of what we pursue, whether it’s corporate cases or accidents caused by semi-trucks,” she said.

Recently, a personal injury case surrounding product liability involving paralysis paid out $3M, and depending on the circumstances, amounts generally range from $250,000 for hit-and-run or premises liability to multi-millions for auto accidents or wrongful death.

Community is central to the firm’s services and extends to professional and personal development. Evans has served as president of Coconino Bar Association, been appointed to the Supreme Court Committee on Examinations, acted as board member of Creative Flagstaff, supported the local chapter of Child Health for 10 years, sponsored Arboretum Garden Parties and more.

When reputation and experience matters, clients look to Evans Garrey. Through integrity, honesty and professionalism, Evans Garrey always represents the client’s best interests during what is often the most difficult time of their lives. “We don’t take only big cases, but want to help people even in the smallest of situations. It’s been a great journey,” Evans said of her law career serving the public. BestofFLG24

https://azdailysun.com/news/bestof/representing-arizona-with-compassion-evans-and-garrey-win-best-law-firm/article_219e1c6a-a2df-11ef-a469-7bdf2111de23.html

Run Flagstaff a community hub for runners of all levels

Best of Flagstaff 2024

Written by Gail G. Collins

Run Flagstaff, winner of the Best Shoe Store, is the resource for all things running. Whether you’re a veteran runner or deciding to tie on some shoes for the first time, there is no better place to go for gear. Of course, you can find specialty shoes, but you can also join a group to run trails or pick up a packet for an event to motivate your training. They have you covered. This is a crafted strategy by owners Vince Sherry, a run specialty guru; Sarah Sherry, who can fit you with shoes or fix you up with apparel from socks to sunglasses; and Nick Arcianiaga, a pro marathoner, whose attention to runners and community has help secure the Top 50 Best Running Store Award four times over.

The aim at Run Flagstaff is to encourage year-round running, channeling the history, the purity and the intricacy of Flagstaff’s foundation in the sport to create an awesome experience. The shop honors this connection to place with indigenous experiences from hand-cut fixtures to inspirational images of recreational and world class caliber athletes. They advocate the area’s hallowed and infamous trails, like Lake Mary Road, which have turned aspiring professionals into champions.

Thoughtfully curated products appeal to a diversity of runner types, including kids, whose footwear is equally important as they consider sports. Shoppers should take advantage Run Flagstaff’s gait analysis to find the right fit for the foot. Specialists can identify foot types, biomechanics and form. Clients are profiled for their experience, injuries and goals. Then, they run unshod on a treadmill for assessment of the foot for flex, roll and transitions to various activities to determine structure and shape. This provides data for shoe products, which can then be tested on the treadmill under conditions.

Run Flagstaff is not just a running store, but promotes community as culture. The goal is to become a better running community. Their website spotlights local runners and building relationship. The shop donates to Kids Run and Team Run Flagstaff, which began in 2010, to organize training and offer expert coaching with educational workshops to cultivate an atmosphere that allows elite runners and beginners to share the same track, pursuing individual goals with a sense of camaraderie. There are also track and trail clubs, local meet-ups and training groups.

In this vein, Run Flagstaff is title sponsor of the Flagstaff Summer Racing Series, while hosting annual spike and flat nights for the high schools, packet pick-ups, speakers and group runs. They can also provide race timing with three packages to optimize event participation and effectiveness, covering management for road racing or cross country, triathlons and mud events.

“Flagstaff is the kind of place, where friends literally run by your house to pick you up, so it makes it hard for your to be lazy,” said Sarah on a Team Run video. The area begs an outdoors existence, where we are inclined to take to the trails and mingle in the mountains. The climate, the technical challenges, and elevation to increase stamina are available right in our backyard. This draws professional athletes to train in Flagstaff, inspiring others, while offering the average Joe or Jane the chance to feel a part of something bigger.

More than anything, Run Flagstaff produces positive results with the best shoes and community. “We support individuals and organizations that are the very pulse of what makes Flagstaff a great place to live and train,” their mission states. BestofFLG24

https://azdailysun.com/news/bestof/run-flagstaff-a-community-hub-for-runners-of-all-levels/article_ee48714a-a2e7-11ef-814c-ebbd3dfc5b6b.html

A family legacy wins best garage door company for Loren Vickers Overhead Door

Best of Flagstaff 2024, AZ Daily Sun

Written by Gail G. Collins

We count on emergency services. If our home is threatened, we need the fire station to respond immediately. If someone we love is involved in a car accident, we need a paramedic. If swift transport is required, sometimes, only a helicopter can make the vital transfer. But who do emergency services rely on when their access is shut down by weather, power outages or equipment failures?

Loren Vickers Overhead Door answers the call and has been providing commercial and residential services since 1976. “A lot of fire stations and Guardian Air depend on us to respond immediately for problems with doors or hangars because others are depending on them,” said owner Carter Vickers. “We pride ourselves on being there within an hour. We get consistent feedback on our ability to serve them and make adjustments to serve them faster in emergency response situations.”

If your home’s garage door is broken or needs replacing, you need help in a hurry, too. Overhead Door has it covered with in-stock options to keep your home secure and weather tight. A couple of years ago, a customer on Old Munds Highway needed a door right away, which required the Vickers team to plow two to three feet of snow to enable installation. “We do anything to get the job done,” he assured. “We work on anything from golf cart shed doors to locomotive yard doors. There is nothing too big or too small.”

Overhead Door covers all of Arizona with a focus in the northern region, where the business is located. In fact, they have the only true showroom in Flagstaff, affording better services on site quickly for clients. They also retain the only master certified technician in Arizona with training in all facets of commercial applications, and their reach extends even to remote areas. Kudos to Loren Vickers Overhead Door for winning top honors for Best Garage Door Company.

Carter Vickers is the youngest of six siblings, and as is typical in family-owned businesses, everyone has worked for father Loren and received a wealth of training. After earning a structural engineering degree and some professional experience, Carter returned to the business in 2018 when his father became seriously ill. “It was a hard time, filling his shoes,” he shared. “Dad had always been present for us as kids and is widely known in the industry. He created a good balance, and I was really lucky. He built up a good foundation, and I want to carry on his legacy.” Carter has a family and the same goals to provide for them.

There are challenges to achieving that balance. “Working for yourself, you don’t make your own hours; your customers make them for you,” he said. Carter has expanded the business and enjoys projects, utilizing his engineering firm, Sirius Structures, with seven licensed professional engineers. “You see the team’s successes and growing the name.”

Overhead Door services include: residential sales, fabrication and installation of garage doors, opener set-up, repair and maintenance as well as commercial door and gate systems and service.

The company sets itself apart with its ready, on-site service and competent staff logging 20+ years. Their good retention is owed to training and competitive benefits. “It’s not a job, it’s a career, where techs can grow as a journeyman and apprentice with benefits and retirement plans.”

Carter feels their long term presence positions them better against the competition. And weather? “We’re used to it. Phoenix companies claim they’re local, but they go home when a foot of snow falls.”

Overhead Door makes a big push to donate significantly and support the Cancer Society. When Loren was diagnosed with a rare form of lymphoma, he benefitted as the third person in the country to receive special immunotherapy that saved his life. The family believes that giving comes back to you.

“A big thank you for allowing us to be in your community for 49 years,” said Carter. “Flagstaff is the best place to have a business if your name is Vickers.” BestofFLG24

https://azdailysun.com/news/bestof/a-family-legacy-wins-best-garage-door-company-for-loren-vickers-overhead-door/article_70394862-a2bd-11ef-8578-8bc02cbf084a.html

Matters of Taste: Queen Mum’s Royal English Toffee

AZ Daily Sun, Mountain Living Section—November 27, 2024

Written by Gail G. Collins

What is so English about toffee? While sweet treats abound in Britain, none is as prevalent as toothsome toffee. Candy, in general, came to prominence there with the abundance of sugar from its colonized Caribbean islands in the late 1800s, and the experimentation began.

Toffee is created by caramelizing (or inverting) sugar with butter and pouring it out to harden. Its popularity grew due to its simple list of ingredients and flawless balance of delectable sweet and buttery break—or as some said, “toff,” suggesting the name. Key to its production is the careful heating and cooling of sugar, butter, sometimes adding vanilla and salt, and from the early 1900s, almonds. This final evolution formed toffee’s traditional crunchy texture and buttery flavor, branding it as wholly English.

Such amorphous and humble anonymity also pervades the best toffee available in Flagstaff—Queen Mum’s Royal English Toffee, whose purveyor prefers a low profile. “My mother made toffee for years and years, and I learned from her,” said the toffee expert. “She would make it and take to the veteran’s hospital in Grand Junction, Colorado, where she volunteered.” The mother had an Irish background, and the daughter always helped when she was around, especially when pouring out enormous pots of hot toffee to cool even at 97 years of age.

Word of mouth brought customers from points around the country, such as a lady in California, who has bought 30 pounds from the mother for 20 years. She uses them in gift baskets, whose clients teasingly threaten to quit if the toffee isn’t in there at Christmas.

In Colorado, Enstrom’s brought awareness to English almond toffee with the tagline, “made with magic; disappears like magic,” and Mom competed for sales from her kitchen. “Their price is dear, and it’s not as good as mine, commercialized production with stingy amounts of almonds,” the daughter remembered her saying.

Mom moved to Arizona and died shortly after in 2010, and the daughter took on her customer list, copying her mother’s manufacturing and distribution chain. “I would make the toffee and take it to work to sell or trade with a friend, who made tamales.” Later, her adult children would take it to their job sites for sale.

During cooking, the ideal timing is revealed in the pop, according to the pro. It’s a messy and rather precarious craft as hot sugar boils and nuts pop with inevitable spatters. “It’s important to know the temperature of it all or the butter will separate, and you must keep stirring once it’s added. A small signal it’s nearly ready is the toffee color and the consistency, which starts thick, and then, thins as it finishes,” she advised. “When it’s nearly done, the nuts pop.”

Queen Mum’s Royal English Toffee maker is a purest, shunning the notion of cashews or pecans or using them only for topping. “It’s not authentic, not right and doesn’t have the same flavor profile without almonds added to the toffee,” she insisted. Ghirardelli chocolate is spread over the toffee in the final stage.

Humidity can affect the outcome of toffee making. During a monsoon, the toffee will draw moisture and become sticky. For this reason, Queen Mum’s boxes are vacuum-sealed to preserve the quality and can be frozen for up to four years and remain fresh for six months in the refrigerator.

The point of sale for Queen Mum’s Royal English Toffee is the Butler Mobil gas station, owned by relatives Curtis and Michelle Gregory. The couple bought the station in 2020, remodeling it in time for Christmas. Since then, winning public votes have awarded them for best liquor, beer and convenience store.

“Our aim is to be different, to try hard to bring in local products, like Pie Guy’s pies, Sam Murray the Bear Guy’s carvings, Arizona beer, spirits and more,” Michelle said. “We try to feature Flagstaff and keep the money here in town.” The couple is present in the shop daily, noticing clients bond over products, like pies and toffee. “Loyalty is hard to find and means everything to us.”

That seems to be the family way. The second generation toffee maker has shared her recipe and tips with the family, but shaking a finger, has threatened them not to share the knowledge. “We are preserving the legacy for the next generation of candy makers,” she said. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-queen-mum-s-royal-english-toffee/article_d1f6069a-ab59-11ef-99dc-171311df6ebc.html

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