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.
I’ve never been a fan of eggnog but from the looks of the ingredients in the recipe below I may have to start sipping on a glass or two. Eggnog dates back to when the country was first settled as the settlers were combining wine, spirits, eggs and sugar. Most are made from family recipes passed down from generation to generation.
Since eggs are a main ingredient in eggnog, Hickman’s Family Farms have provided their Grandma Gertie’s recipe. I’m probably not going to make it but if you do I’ll give it a try, preferably with the Maker’s Mark added.
Hickman’s Holly Jolly Eggnog
5 Hickman’s Super Jumbo egg yolks
5 Hickman’s Super Jumbo egg whites
1/4 cup + 1 Tablespoon sugar
1 ½ cups Shamrock 2% milk
1 pint Shamrock heavy cream
3 Tablespoons favorite brandy eggs-tract (optional-Maker’s Mark Whiskey)
2 teaspoons nutmeg
In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved.
Add the milk, cream, egg-stract or whiskey and nutmeg and stir to combine. Set aside.
Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks.
With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the egg yolk and milk mixture.
Chill and serve.
For cooked eggnog, follow this procedure:
In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg yolk and sugar mixture.
Return the incorporated mixture to the pot and cook until it reaches 160º.
Remove from the heat, stir in the egg-stract or whiskey.
Pour into a medium mixing bowl, and set in the refrigerator to chill.
Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form
Once egg yolk and milk mixture is cool, slowly fold into stiff egg whites.
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.
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.
“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.
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.
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.
Arizona Restaurant Week makes its return September 21st-30th and it would be a full-time job to list all participating restaurants. I’ve decided to post about 2 restaurants that are of interest Artizen, American Crafted Kitchen & Bar at The Camby Hotel and Hearth ’61 at Mountain Shadows Resort.
Artizen, Crafted American Kitchen & Bar offers 4 courses for $44++ where guests will choose 1 dish from each course. Executive Chef Dushyant Singh’s menu offers gluten-free and vegetarian dishes on each course and is inspired by unique Arizona flavors.
Griddled Halloumi gf/vegetarian
Grilled Shishitos, Black Garlic, Cilantro Pesto, Mint
The fast casual Build-Your-Own restaurant concepts seem to be catching more steam as Ramen Hood opened in north Scottsdale recently. The strip mall shop off the loop 101 at Frank Lloyd Wright Blvd. already has a captive audience.
Guests enjoy ramen bowls made with authentic Japanese ingredients along with rice bowls and Japanese specialties including Gyoza, Karaage Fried Chicken and Steamed Bao. Wash your meal down with the popular Asian soft drink Ramune aka Marble soda or a Japanese tea.
Why Ramen Hood?
“Ramen is one of my most favorite foods in the world. Every time I visit Japan, my first stop is finding a mom and pop ramen restaurant. The best ones are always very low-key, no frills, but always have long lines,” says James Xie, owner of Ramen Hood. “I realized there isn’t really anything comparable in Phoenix. I want people here to know what real ramen is like, and to not be intimidated in trying new styles and flavors.
Walk up to the counter at Ramen Hood and pick a Ramen or Rice bowl then add a protein(Cha Siu Pork, Tofu, etc) broth, sauce and toppings and in minutes you’ll have an Instagram worthy meal.
“Ramen can be way more exciting than the instant packets we ate in college. And at Ramen Hood, we make it just as easy to enjoy!”
“I’ve spoken to many ramen chefs throughout Japan who graciously gave me advice on combining different ingredients, as well as helped me come up with a few new ideas to create the perfect bowl of ramen,” says Xie, who has worked in the restaurant industry since he was 15. “I think it’s these trade secrets that will really make Ramen Hood stand out in the Valley and resonate with people who may not be familiar with traditional ramen.”
Ramen Hood is in the Gateway 101 shopping center at 15807 N. Frank Lloyd Wright Blvd. Suite 105. Scottsdale 85260. For more information check out their website.
It’s been 3 years since the closing of Phoenix favorite Havana Cafe by owner BJ Hernandez and fans of her Latin style cuisine were wondering if we’d ever taste her food again. Thank god Hernandez is back in the kitchen as co-owner of the recently opened The Latin Kitchen in Mesa with her recipe book dusted off and cooking.
The Latin Kitchen dishes
Hernandez will be serving her popular made from scratch Cuban cuisine along with Latin American dishes that regulars of Hernandez’s cooking will recognize along with new dishes. Fans will smile with the return of her signature Cuban sandwich, empanadas, Ropa Vieja and more from here ever-changing menu.
Lighter and hearty dishes are also available taking into consideration people’s dietary needs including gluten-free wraps and salads.
Don’t worry dessert will be served including Flan, Tres Leches and Lime Tart. After a successful lobster dinner recently special dinners are planned including a pig roast, “Havana Nights” and Paella dinner.
A full bar is available that will feature Latin inspired cocktails such as the Mojito, sangria and other classic cocktails.
New to Mesa
Why Mesa after the success in north Scottsdale and along the Camelback Corridor in Phoenix Hernadez says “Originally I started looking in Scottsdale, but the rents were too high for what I wanted to do, a casual place where you could eat delicious, healthy and authentic food at a great price.” She then partnered with restaurant industry veteran Elisa Nolan to get the new restaurant opened.
Near the Tempe border The Latin Kitchen seats 115 up to people in two dining rooms and the bar. Currently serving only lunch Hernandez will serve dinner once the summer comes to an end.
The Latin Kitchen is close to the Loop 101 at 540 W. Broadway in Mesa. For more information call 480-306-7266 or check out their website.
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
PNPK owner Kellie Pruitt took a personal tragedy and turned it into something positive when she re-opened her Grape Bistro as the new PNPK after a 2 year hiatus. The new full service restaurant and wine bar in north Scottsdale opened in late March on the southeast corner of Scottsdale Rd. and Pinnacle Peak.
Tragedy to PNPK
When a family tragedy occurred in July 2016 Kellie stepped away from running her Grape Bistro to heal. Hiking the nearby Pinnacle Peak(hence the name PNPK) on a regular basis helped her heal and realize something good should come of her situation.
“Earlier this year, I knew I either needed to close or do something new, in part to throw myself into something creative to help myself heal,” said Pruitt. “PNPK has been transformational for me, and now I hope for the Airpark restaurant scene as well.
Flights of sliders and deviled eggs
With its close proximity to the Scottsdale Airport, Pruitt figured flights of sharable plates would be the way for her new place to take off.
The restaurant features 13 Sliders to build a flight from and 7 Devilish Eggs to choose from along with Bruschetta Flights, Charcuterie Flights and more for guest to enjoy a variety of flavors.
Guests can mix & match sliders served on petite Brioche buns such as Crispy Hot Fried Chicken, Short Rib French Dip, Bacon Jam with Angus Beef just to name a few of the variety of proteins between the buns. Sliders can also be served on gluten-free buns or lettuce wraps.
The deviled eggs are not your traditional eggs with specialties being the Asian Wasabi and citrus slaw, Smoked Salmon with capers & chives and White truffle oil and chives. During Happy Hours guests can enjoy three eggs for $5.
Wine, cocktails and beer
Custom wine & beer flights focus on craft beers and wines from around the world. With 30 wines by the glass and 150 more selections by the bottle offering wine drinkers good value or the opportunity to splurge on that special bottle.
The creative cocktail menu pays homage to the surrounding desert and mountains with drinks that include…..
The Granite Summit: Bourbon mixed with fresh cherries that have been muddled with vanilla, a touch of sugar and topper of club soda
The Trailblazer: Gin combined with fresh strawberries, lemon, basil and a hit of club soda
The Gila Monster: A combination of jalapeño simple syrup, grapefruit juice, lime, tequila and sparkling wine (named because it’s got bite!)
Hi Jolly: Veev Acai Liqueur is the star here and mixed with fresh mint, lemon and blueberries for a “spirited” antioxidant kick.
A favorite is the signature cocktail “Tickle Me PNPK Punch” made with sparkling wine, Arizona Prickly Pear and ginger ale. A $1 of each punch is donated to The Friends of Pinnacle Peak Park which is a group of volunteers that help maintain and care for the trail on a daily basis.
PNPK is open daily from 11 a.m. – 10 p.m. with Happy Hour from 11 a.m. – 6:30 p.m. Find it at 23335 N. Scottsdale Rd. Scottsdale 85255. 480-305-0907. http://www.pnpkaz.com/