Farm & Craft now uses 100% grass fed beef on new menu

Locally owned Farm & Craft introduced eight new dishes for those looking for a healthy holiday season. The new dishes can be found throughout the menu from starters to entrees.

Because what you put in your body is important the whole menu now includes 100% grass-fed beef. The health focused restaurant also added 25% more organic products and 4 more vegetarian dishes that can be made vegan.

The new menu now lists all Farm & Craft’s local and responsibly sourced vendors. The new dishes are available at the Scottsdale restaurant and will soon be introduced at the Phoenix restaurant.

Super Green Salad. All photos courtesy of Farm & Craft and Mack Media Relations

New menu of healthy dishes

The 8 new dishes are listed here.

  • Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, with a sesame lime vinaigrette
  • Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette and finished with toasted pumpkin seeds
  • Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata finished with tomato basil vinaigrette. Great for sharing!
  • Vegan Banh Mi: house made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno and a chili Dijon dressing on toasted ciabatta. Also available with BBQ chicken.
  • Probiotic Bowl: warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts and cucumber herb yogurt sauce
  • Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, mixed with fresh veggies and a tamari glaze
  • Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables & lemon herb chicken jus
  • Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo & tomatillo salsa served with three warm corn tortillas. Can add shaved chicken or shaved steak.

    menu
    Probiotic Bowl

In addition to the new dishes there have been changes to existing dishes.

  • The nachos made with quinoa flax chips are now vegetarian and can be prepared vegan.
  • There is no more turkey being served to help reduce sodium heavy dishes.
  • The popular Farro Mac & Cheese is back!
  • Gluten free pasta made from corn and rice is now available.

Soon a new kids breakfast menu will be introduced along with a new seasonal menu with seasonal ingredients.

 

Weekend breakfast now on the menu at Arcadia Tavern

The Arcadia Tavern has started serving breakfast on Saturday & Sunday mornings from 9:00 a.m. – 12:00 p.m. In addition to breakfast the popular Arcadia restaurant is offering weekend specials at lunch and dinner. That’s not all going on at the corner of Indian School Rd. and 48th St., healthy and gluten-free options are now available.

Bowl of Creamy Tomato Basil soup. All photos courtesy of Lindsay Hansen

“Our customers have been asking for healthier and lighter options, as well as gluten free items,” said Scott Hilber, owner. “We listened and we’re really excited about the new menu”

Weekend breakfast, lunch & dinner

Start you day watching your favorite football team with Yogurt Parfait, Breakfast Burritio & Tacos, Pancakes and Chilaquiles. You can’t eat breakfast on the weekend with out a Bloody Mary and for $5 you can build your own.

Featured during lunch and dinner are a Veggie Burger($12.99), Chicken Salad sandwich or wrap($10.99) or a Lafayette Salad($12.99). I’d be ordering the Western Burger($13.99) with bacon & onion jam, Pepperjack cheese, onion ring, Applewood bacon and BBQ sauce on a Brioche bun.

Kale & Quinoa salad

Seasonal favorite soups such as French Onion, Creamy Tomato Basil & Corn Chowder are available by the cup or bowl. Kid friendly options are available at all three meals.

Gluten-Free and healthy menu options

Many popular dishes are still available but guests will have new salad options that include Kale & Quinoa, Caprese Salad and the previously mentioned Chicken Salad and Lafayette Salad. breakfast

Gluten-free options include the Arcadia Cobb and Steak salads, Tavern Wings, Crispy Brussel Sprouts and Camelback Mountain of Nachos.  Several other options are available from all the menus.

The Arcadia Tavern is open 7 days a week starting at 11 a.m. Mon.- Fri. and 9 a.m. Sat. & Sun. For more information check out their website.

 

 

Pita Jungle launches Seasonal Crafts Menu June 19th

People want options for their diet and next weeks launch of their Seasonal Crafts Menu, Pita Jungle gives customers options. With 7 new dishes, 7 protein options and 3 sides guests will have plenty of options to mix and match with.

4 new drinks will also be available on their cocktail menu along with a new Vegan and Gluten-Free menu.

Veggie-Quinoa Stir Fry with Kimchi. All photos courtesy of Pita Jungle.

Seasonal Crafts Menu

Whether your diet allows you to eat all on the menu or you prefer Vegan or Gluten Free dishes all diets are accommodated.

  • Avocado Hummus Tostada: baked corn tortilla, avocado hummus, Tuscan kale and cabbage slaw, avocado, pickled onions, garlic, pico de gallo, jungle damage green sriracha and cumin-yogurt sauce
  • Barley & Beluga Lentil Fetoosh Bowl: toasted barley, beluga lentils, Tuscan kale, roma tomatoes, Persian cucumbers, red bell pepper, radish, red and green onions, garlic, fresh jalapeno, fresh mint, roasted pumpkin seeds, dried cranberries, pomegranate vinaigrette and pita chips
  • Veggie-Quinoa Stir Fry with Kimchi:  red quinoa, broccoli, carrots , mushrooms, baby spinach, red onions,  minced garlic and ginger, cage free egg, jungle damage green sriracha and kimchi
  • Crouching Kale & Hidden Berry Bowl: Tuscan kale, blueberry, pomegranate seeds, carrots, fresh jalapeno, white and red cabbage, red bell peppers, garlic, ginger, fresh mint, toasted almonds and Thai-tahini dressing
  • Avocado & Garbanzo Southwest Bowl: avocado, chickpeas, red quinoa, roma tomatoes, Persian cucumbers, celery, roasted jalapenos, organic blue corn chips, pickled onions, fresh mint and parsley, minced garlic, pumpkin seeds, cumin and herb-honey-apple-cider vinaigrette
  • Brownie Ice Cream Sandwich: gluten-free brownie, vanilla ice cream, strawberry and blueberry
  • Super Perfect Yogurt Delight: barley, pomegranate seeds, pistachio, blueberry, local AZ honey, Greek yogurt, cinnamon and rose-water

    Avocado Hummus Tostada

Sides and Protein Add-Ons

Add a protein or experience one of these new side dishes to satisfy your appetite.

Sides:

  • Lebanese Potato Salad (contains eggs)
  • Gingered Roasted Sweet Potatoes
  • Barley & Beluga Lentils

Protein Add-Ons:

  • Wood-Fired Norwegian Salmon
  • Grilled Marinated All-Natural Chicken Breast
  • Mediterranean Meatballs (grass-fed beef)
  • Taco Style Ground Beef (grass-fed)
  • Organic Baked Marinated Tofu
  • Cage-Free Skillet or Boiled Egg
  • Baked Falafel

To find a Pita Jungle location near go to http://www.pitajungle.com/

Fresh fish market Chula Seafood coming to central Phoenix

With the resurgence of the neighborhood butcher, fish monger and doughnut maker popular local fish market Chula Seafood announced it will open a 2nd location at Uptown Plaza in central Phoenix in the fall.

All photos courtesy of Chula Seafood

Catching the fish

Jim Heflin founded Chula Seafood in 2009 and captains the San Diego based 68 foot F/V Chula which catches fresh fish in the cold waters of the Pacific. Chula uses a harpoon and hooks to catch fish as nets drag up anything in their path off the bottom of the ocean. The use of hooks and harpoon offers sustainability and is environmentally friendly.

Several times a week fresh fish is shipped to Phoenix in a refrigerated truck to Jim’s son Jon and Hogan Jamison who run the Scottsdale market and restaurant. The Scottsdale location opened to rave reviews for its quality and sustainable fishing methods in 2015.

If they don’t catch it they have fresh fish flown in weekly from sustainable sources. Chula Seafood is a favorite among local restaurateurs who purchase their fish for their menus from Chula Seafood.

Chula Seafood Uptown

When it opens, the new location will offer a fresh fish market and sit down restaurant like its first location in Scottsdale. The Phoenix location will be larger with 60 seats including a 6-seat bar. A larger menu overseen by executive chef Juan Zamora and implemented by Kyle Kent, formerly of Artizen at The Camby will be created.

Fried, sautéed, grilled fish are a few of the ways the fresh fish will be prepared and will also include raw shellfish, sashimi, salads and poke. The new location will also offer beer and wine and grab-n-go selections will also be available.

The Scottsdale location is at 8015 E. Roosevelt St. 85257. 480-621-5121. Check out their website for updates and information.

 

New menu and location for Farm & Craft

If you’re air conditioning kicked on this week it means were creeping towards warmer temps and eating lighter & colder foods and drinks to keep cool. In the restaurant scene in means chefs are shifting their menus to lighter seasonal ingredients including  locally grown spring and summer fruits & vegetables. Scottsdale’s Farm & Craft recently added 11 new healthy dishes to their menus.

new menu
Salad

New menu and Happy Hour

Crustless Quiche with cage free eggs, cheddar, chicken sausage, braised kale and chili flake served with a petite salad is one of the two new menu items for breakfast along with Steel Cut Oats with slow cooked coconut milk, turmeric vanilla almond milk, blueberry and apple relish with chia seeds.

On the lunch and dinner menus you’ll find Vegan Ceviche prepared with Golden beets, radish, cherry tomato, avocado, lime, tomato chili sauce, cilantro, served with flax tortilla chips.

Flatbread

An Asian inspired Chilled Raw Pad Thai Spiral with zucchini and carrot, bean sprouts, shredded brussels, raw almond, chili almond butter and tamarind honey and  Seared Cauliflower Steak with smoked paprika coconut butter served with harissa aioli and cucumber yogurt are just a few new dishes.

The Happy Hour menu has been updated as well.

Farm & Craft Uptown

Phoenix fans of Farm & Craft will be glad to know by the end of April the new location will be open on 7th St. at The Colony. The new location will seat more people with a larger patio and bar than Scottsdale and will create their own signature cocktails and menu items.

The Scottsdale location is at 4302 N. Scottsdale Rd. and the Uptown location is 5538 N. 7th St. For more info go to www.ilovefarmandcraft.com/

 

 

 

Volstead Public House continues vegan menu as it becomes Nile Cafe

Update: The February 28th groundbreaking has been postponed. Stay tuned for when It will be re-scheduled. The $5 Reggie special & Free coffee w/ purchase of t-shirt will still be honored on the 28th.

The downtown Mesa music scene wouldn’t be the same without the Nile Theater. To keep going strong they’re going to give their vegan restaurant Volstead Public House a new name, Nile Cafe. The new name will begin efforts to re-brand and market the theater in the 21st century.

All photos courtesy of Boyd Harrington

Starting on February 28th renovations will begin on the facade outside the theater with a groundbreaking ceremony with Mesa Mayor John Giles and others in attendance.

“The logo and joining of the café and theater are final seal on the work we have been doing since taking over the space 7 years ago,” said Michelle Donovan of the Mantooth Group. “The rebranded ties all our efforts together into one complete package and gives us room to grow into what The Nile really has always been – a focal point of entertainment and community for Downtown Mesa.”

The Nile Cafe food specials

After the 10:30 a.m. ceremony the new Nile Cafe will offer an all day food and drink special from their all plant-based menu. Guest can enjoy a FREE cup of coffee when you purchase a new Nile t-shirt and the popular Reggie vegan grilled cheese sandwich will be available for only $5.The menu created by Donovan offers vegan diners dishes like The Squawker Texas Ranger ($9.99) with vegan chicken drenched in buffalo sauce, My Boy Blue Sandwich ($9.99) with blueberry BBQ fried chicken, and The Philly ($8.50) with vegan steak sautéed in green and yellow peppers, onions and the café’s special marinade. The café also has daily scones and pastries, coffee, tea and beer.

The Nile music scene

The Nile dates back to 1924 as movie and music venue with multiple music genre’s playing there to fans. 4 bands will return on the 28th to help solidify The Nile Theater as a cornerstone of downtown Mesa. Senses Fail, Reggie , The Full Effect and Have Mercy have played The Nile in the last 20 years and return to the stage to celebrate the day.

“These groups bring back a lot of memories from coming to The Nile when I was in high school and college, and now as the owner,” Donovan said

The Nile is at 105 W. Main Street in Mesa 85210 TheNileTheater.com

The Bodhi is packed with healthy food & information

Fast casual and healthy eating continue  to be priorities in the local restaurant community heading into 2018 and the newly opened The Bodhi in Tempe checks both boxes.

For those looking to extend new year resolutions to eat healthy as long as possible this restaurant can help you extend it.

Steak and eggs bowl. All photos courtesy of The Bodhi

In the heart of downtown Tempe on College Ave. will serve more than the  ASU crowd with its organic vegetables and vitamin rich foods at an affordable price.

The Bodhi provides

Whether you’re building a bowl, having salad or taking a cold pressed juice on the run all ingredients are crafted for a healthy and nutritious diet with research to see which ingredients and combinations work best.

Their blog provides information and facts on nutrition and healthy habits for its customers.

521 S. College Ave #112 Tempe 85281. Full menu and more! (480)699-0409Bodhi

 

The butcher returns as Arcadia Meat Market set to open in January

Years ago people would purchase their cheese from a cheese shop, fish from a fish market and meats from a butcher, today you can find the one stop shopping  with few peddling their product knowing only basic information. With that in mind the Arcadia Meat Market is set to open on January 11th 2018.

Partners Nick Addante and Luigi Paroli plan to bring back the old school butcher shop offering Arizona raised beef, pork, chicken and lamb and will source all natural products from Colorado, Utah, Nevada, New Mexico and California.

Need for the Arcadia Meat Market

Addante is a partner in Arizona’s only grass-fed beef producer who realized that the mass marketed meat industry lacked what consumers want including transparency, product knowledge and the treatment of animals.

“All our meats are free range and pasture raised, never had any antibiotics or hormones, and the animals we sell have always eaten healthy food resulting in the best quality meats.” Addante says.

“We believe that healthy animals raised in open pastures make for a healthier planet and healthy happy customers. We work with producers that care about our planet and the animals they raise. Our ranchers practice sustainable farming methods so their business may continue to thrive for generations to come.”

The Butcher

Addante also wanted a skilled neighborhood butcher who cared about the meats they are butchering for their customers and the customers themselves.

Enter Paroli, a 2nd generation butcher from New Zealand who’s worked across the country and will hand cut all meats in-house.

“It’s all about bringing back trust and transparency, because I was raised on that, including 8,000 hours of training under a master butcher in Wellington, New Zealand,” Paroli says. “I’ve run butcher shops from Alaska to Manhattan and it all comes back to good, healthy, grass-fed, pasture raised, organic proteins. Plus, you can come and get something specially cut for you and feel good about providing for your family.”

Arcadia Meat Market will be open daily Monday – Friday 10 a.m. – 6 p.m., Saturday 9 a.m. – 5 p.m. and Sunday from 11 a.m. – 3 p.m.  Also offered will be ready-to- cook meals, grab & go items and more. In the future they plan to sell wine, cheese, charcuterie and cold pressed juices.

Arcadia Meat Market will be 3950 E. Indian School Rd. #150 Phoenix 85018.

 

 

Chicken is the main ingredient Chick-In on the ASU campus

Chicken is the #1 food trend for 2018 according to Nation’s Restaurant News which is great news for the local quick casual concept Chick-In. Located on the ASU campus in Tempe, Chick-In uses chicken as the main ingredient in its Mediterranean inspired cuisine with an emphasis on authentic Israeli dishes.

Owner Yariv Elazar is from Israel opened Chick-In in May of this year with head chef Maayan Glass who wanted to bring authentic dishes of his homeland to the ASU campus.  Israeli cuisine is #3 on the list of top food trends of 2018.Chicken The versatility of chicken as a protein and its affordability are two of the reasons it placed at the top of the list released in early November.

That versatility and affordability are evident on the menu at Chick-In with an assortment of sandwiches, platters, bowls along with vegan options as well. The restaurant also keeps kosher. All meals are made fresh to order and Grab & Go salads are made fresh daily.

Chick-In is in Wilson Hall at 24 E. Orange Mall Tempe 85281. 480-665-2185.  For hours and to see the menu visit their website.

 

Pita Jungle introduces new Fall menu

Locally owned Pita Jungle is on a mission to have its guests eat healthy and in doing so offers its Seasonal Kitchen Crafts Menu and has introduced the Fall menu recently which will be available until the Winter menu rolls out in January.

Pita Jungle Fall Menu

All of Pita Jungle’s menus are influenced from around the globe with a strong emphasis from the Mediterranean region. As part of its healthy and sustainable philosophy the menus always  include vegetarian, vegan and gluten-free  options.

The Fall menu consists of 8 new dishes with their roots coming from the  Levantine cuisine of the eastern Mediterranean. The new Fall menu dishes are……

Avocado Balila                                                                                                                        Garbanzo beans, garlic infused EVOO and cumin,  avocado, tomato, cucumber, jalapeno, green onion, red onion, fresh herbs, sumac, chili powder, blue corn chips

Flat Italian Green Bean Stew                                                                                        Local Arizona grass-fed beef, romano green beans, calrose white rice, onion, Greek yogurt

Pita Jungle

Baked Kibbeh (Lebanese Meatloaf)                                                                  All-natural ground turkey, russet potato, onion, basil, quinoa, walnut, golden raisin, beet & greens salad, red onion, tahini-beet dressing

Levantine Beluga Lentil Risotto and Kohlrabi (Mujaddara)                      Beluga lentils, organic brown rice, chopped kohlrabi root, cucumber, tomato, green onion, red onion, jalapeno, fresh mint, sumac, organic apple cider vinaigrette (mother included)

Streets of Beirut Chicken Pita                                                                      Grilled all-natural chicken breast, toum (unadulterated Lebanese aioli), parsley-red onion aleppo salad, side Greek salad, gluten-free flatbread. Also available with tofu or falafel.

Avocado Beef Asada Shawarma Lavash Pizza                                                   Local Arizona grass-fed beef, avocado, wood-fired tomato, bean mash, cheddar, mozzarella, lettuce, green onion, cilantro-avocado crema, cumin yogurt sauce, red chili hot sauce, herbs, green onion, lavash bread (gluten-free pizza crust available +2.49)

Turkey Kafta Burger

Gluten-Free Chocolate Pavé with Vanilla Ice-Cream

Pita Jungle has 19 locations in Arizona and 1 in California. To find a location near you check their website.