Locals and visitors in the Ocotillo neighborhood of Chandler have a new restaurant focusing on healthy food to visit. Cherish Farm Fresh Eatery opened this week offering gluten-free, vegan and Keto and all around healthy food.
Chef Steven Fowler created the menu bringing years of experience working around the valley. His culinary track record includes T. Cook’s at The Royal Palms, EVO, The Boulders Resort and Tonto Bar and Grill.
The healthy menu at Cherish Farm Fresh Eatery is composed of salads, sandwiches, superfruit bowls, specialty dishes and cauliflower crust pizzas. The restaurant will serve the menu for breakfast, lunch and dinner.
The fast casual restaurant also offers a kiosk diners guests to order on their own.
The restaurant will be open 7 days a week from 7 a.m. – 9 p.m. Mon. – Thurs., 7 a.m. – 10 p.m. Fri., 8 a.m. – 10 a.m. Sat. and Sun. from 8 a.m. – 9 p.m.
Cherish Farm Fresh Eatery is at 2551 W. Queen Creek Rd. Chandler 85248. (480)350-7245. For more information visit website.
You probably tasted dishes Sacha Levine has prepared at restaurants FnB, Rancho Pinot Grille and Ocotillo and never knew it. Sacha is one of the most respected chefs in the Phoenix restaurant community that many have never heard of, until recently.
Levine runs the kitchen at Singh Meadows Cafe in Tempe where her locally sourced dishes available Friday, Saturday & Sunday’s from 8 a.m. – 2 p.m.
“I have been a huge proponent of local, seasonal, and vegetable-driven food for the bulk of my career,” said Levine. “Preservation has always been a staple for me. We keep the larder stocked with pickles, sauces, and ferments that are sold in the market as well as used in the kitchen.”
Dishes from Sacha Levine
Working alongside Levine in the kitchen is Carlos Carbajal and Kevin Dragos helping to prepare breakfast and lunch. The menu offers a variety of delicious meal attractive to vegetarians, vegans and those looking for gluten-free options.
When I was there one Saturday morning recently it was hard for me pass up the Smoked Brisket Breakfast sandwich.
All dishes are under $12 and include Kimchi Fried Rice with pork belly, Indian Breakfast Tacos and Huevos Rancheros. Taste of the Meadows offers ricotta, honeycomb, fresh fruit, dates, pistachios and grilled Noble Bread.
On my next visit I’m going to have to try the Jerk Turkey Tacos.
“Cooking at Singh Meadows is a sort of coming home for me,” added Levine. “Working at the farm as a young cook helped to define me in the kitchen today. I am close to the source of what I get most excited about in the kitchen – beautiful, local produce.”
In addition to the fresh flavor of Levine’s menu, Singh Meadows offers fresh pressed and squeezed juices and a coffee bar. Fresh produce from Singh Farms is available as is locally sourced foods.
Local fast casual Thai Chili 2 Go is off to a quick start in the new year as they race to open their first of several Phoenix restaurants Jan. 5th 2019. It’s the seventh location for the popular restaurant and will open at 2750 W. Dove Valley Rd. Phoenix Suite 180.
For the grand opening on the 5th, the first 100 people will get a FREE entree and dumplings. Drunken Noodles, Pad Thai and Red Curry are popular dishes to choose from.
“It’s been a great pleasure to watch the success of our East Valley locations, and now we’re recognizing and answering the demand for traditional and delicious Thai food in the north valley market as well,” says Owner Akshat Sethi. “We began our expansion into this area with our Scottsdale location in the Promenade and are thrilled to see that this market continues to support the need for more Thai Chili 2 Go locations.”
Through Jan. 31st guests get a FREE dumpling appetizer with entrée purchase and get 2nd entrée at 50% off. All locations are open daily from 11 a.m. – 9 p.m.
Thai Chili 2 Go offers dine-in, to-go, delivery via UberEats, DoorDash, GrubHub. Find a location near you and orders can be placed here.
Arizona restaurants don’t lack for diversity with many ethnic and specialty foods and restaurants available. With fine dining restaurants dwindling Casa Terra will bring vegan fine dining to the forefront when it opens in January 2019. Well known vegan chef and author Jason Wyrick opens Arizona’s first vegan fine dining restaurant in downtown Glendale.
Wyrick’s menu will be plant-based regionally focused Mexican and Mediterranean fare with a fusion twist. His food preparation will include classic and modern cooking techniques offering flavorful meals appealing to all.
According to Wyrick, “I’ve done a lot in my career as a chef, and the one thing that truly inspires me is exploring vegan cuisine and sharing it with people. For the past decade, I’ve had countless requests to open a restaurant. I’ve realized for a while that despite being one of the largest cities in the country with a burgeoning food scene, Phoenix doesn’t have a plant forward fine dining restaurant, and we need one. Casa Terra had to be the next step in my culinary journey.”
The menu at Casa Terra
Wyrick will serve only dinner with his seasonal menu of small plates, wood fired pizzas and sharable entrees. Because of the wide variety of choices Casa Terra offers Wyrick encourages exploring a variety of dishes. The exhibition kitchen will offer guests a glimpse of the food preparation. A few of the dishes include….
· Charred Padrón Peppers: Calabrian chile caramel, candied ginger, sesame seeds, and Aleppo chiles. · Jicama Crudo: escabeche, avocado puree, orange segments, garlic chips, lemon zest, sea salt, and basil-chile oil. · Tapas Tacos: handmade tortillas, pibil mushrooms, shredded smoked seitan, and almond and chile de arbol salsa.
Thin crust wood fired pizza
· Margherita: marinara, mozzarella, local olive oil, local basil and cracked pepper. · Salted Agave and Local Apple: fleur de sel, Aleppo chile, salted ricotta, pomegranate seeds, and herbs. · Carnitas with Mojo Pepita Sauce: almond queso fresco ricotta, tequila shallots, and chile threads.
· Smoked Mushroom Cazuela: trumpet and oyster mushrooms in a cazuela, arroz, split peas, apples, garlic chips, cippolini pico and mole amarillo. · Saffron Chorizo Risotto: Nicoise olives, stewed peppers, asparagus, gold leaf, yerba buena. · Housemade Gnocchi: sweet potato, Merguez sausage, and preserved lemon pesto.
· Coconut Flan with Mezcal-Apricot Preserves: citrus zest, mole negro and candied pine nuts. · House Churros: piloncillo cajeta, spicy pecans, and bourbon-vanilla ice cream. · Mexican Chocolate Torte: espresso ganache, gold leaf, spiked cream and raspberry coulis.
Fun and creative cocktails will be offered as will a thoughtfully prepared wine list for pairing with your meal.
Casa Terra will be open Sun. – Thurs. from 4-9 p.m. and Fri. & Sat. from 4-11 p.m. and will be at 6835 N. 58th Dr. Glendale 85301. (623)680-7468. For more visit their website.
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.
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.
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.
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.
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
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 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.
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/
With all the development going on around downtown Scottsdale you may have missed that Scottsdale Fashion Square was doing a major renovation on the north side off the Camelview parking lot. The new luxury wing will include upscale restaurants with Los Angeles based Toca Madera being one and Ocean 44 the other.
This will be the third location for Toca Madera with a restaurant in Dubai and the flagship West Hollywood restaurant serving traditional Mexican cuisine with a modern approach.
“Making something already exceptional even better is driving the luxury renovation at Scottsdale Fashion Square, and that means creating opulent settings for shoppers to unwind and refresh,” said Michael Guerin, Senior Vice President of Leasing, Macerich.
“The addition of market-exclusive culinary concepts like Toca Madera, along with some of the world’s most respected retail brands, reinforces the property’s reputation as the market’s dominant luxury destination.”
Toca Madera eats
The menu emphasizes organic and locally sourced ingredients for bold flavors and plenty of options for diners including plenty of gluten-free and vegan dishes.
On the menu currently at the West Hollywood restaurant are Ensenada style fish tacos, A La Roca with American Wagyu beef, Enchiladas de Mole, Chipolte Dusted Tofu Tostadas and the popular Churro Ice Cream Sandwich.
Spill out cafe seating will be available for people to enjoy a bite to eat while sipping on a tequila or mescal, a farm to glass cocktail that uses fresh ingredients or a glass of wine from around the world.
Scottsdale is a market we’ve always wanted to be in,” said Tosh Berman, CEO and Co-founder of The Madera Group. “With Scottsdale Fashion Square’s exciting luxury expansion happening, we knew this was going to be the perfect location for us. We look forward to introducing Toca Madera to the community and showcasing what will be the ultimate in luxury dining.”
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.
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
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.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.