Between January 23 and February 6, Guests Will Be Rewarded With A Specialty Envelope & Surprise Offer


P.F. Chang’s is ringing in the Year of the Dragon with a special gift for guests. In honor of the 15-day Chinese celebration, guests who visit any P.F. Chang’s in the United States from January 23 through February 6, 2012 will receive a red envelope containing an unknown reward. On the guests’ next visit, a P.F. Chang’s manager or server will open the envelope and reveal its contents.* The secret offer could be a discount on the meal (10%-50%), a free appetizer or dessert, and must be redeemed by March 4, 2012.  Red envelopes are a traditional Chinese gift of the New Year and the red color symbolizes good luck while warding off evil spirits.
To honor the occasion, P.F. Chang’s has partnered with Tsingtao Lager, China’s #1 beer, to create a specialty cocktail. The limited edition Dragon Punch features Tsingtao, Skyy Infusions Dragon Fruit Vodka and is mixed with Siracha for a balance of sweet and spice.
“We are excited to celebrate the Chinese New Year with great Chinese cuisine in our restaurants and share this festive occasion with our guests,” said Lane Cardwell, President of the P.F. Chang’s concept. “We look forward to rewarding our diners with a special offer that honors the spirit of the holiday.”
The red envelope promotion extends beyond the restaurants with a Facebook application launching on January 23. Fans of P.F. Chang’s can open a virtual red envelope through February 13 and enjoy a fortune, a coupon for a P.F. Chang’s Home Menu frozen meal and t-shirt, or a $25 P.F. Chang’s restaurant gift card. 
 For more information on Chinese New Year at P.F. Chang’s, please visit: www.pfchangs.com/dragonand www.facebook/pfchangs.com

La Bella Vita Frappato

When one things of red wine from the island of Sicily they think of Nero d’ Avola, but there is another grape that deserves some attention Frappato. La Bella Vita “The Good Life” produces Frappato from the western side of Sicily around the city of Marsala. Frappato grapes makes light bodied wine and has a grapey nose.

Dark red to the eye, Frappato on the palate is offers good fruit and earthy nuances. Medium tannins along with a hint of spice and cherries it’s dry with nice finish. This wine is best paired with red meats and game and could also go nicely with aromatic cheeses.

New Local Bakers Make ‘Whoopie’ a Way of Life as Dessert Trend Makes for Memorable Entertaining and Sweet On-the-Go Treats

This past fall, Scottsdale-based Whoopie Baking Co. made its foray into the world of whoopie. The venture is a labor of love and passion for this women-owned business. Based in Scottsdale, Arizona, owners Jennifer Brya and Karen Linkins were seeking a new venture that exercised both their entrepreneurial drive and creative spirit. Health policy researchers by day, the two combined their left and right brain talents to craft a light-hearted and community-driven business model that values collaboration, living a life of joy and savoring simple indulgences.

While many Northeast natives who now call the Valley home may already be familiar with these delectably compact cake-like treats, Brya and Linkins are often posed the question, “What exactly is a Whoopie Pie?” The answer: It’s kind of like a cupcake sandwich with frosting in every bite! The pies have also been termed a “dessert slider”, as their appearance mirrors that of the popular dish of mini hamburgers or other bite-sized sandwiches found on many restaurant menus.

The just-sweet-enough treats on Whoopie Baking Co.’s menu come in a wide variety of flavor combinations made with the highest quality ingredients, no preservatives and no trans fat. Each whoopie is filled with a proprietary creation of buttercream frosting and homemade marshmallow fluff, resulting in a light, yet not overly sweet, center. A few offerings include the Morning Whoopie which combines rich Chocolate cake with an Espresso Buttercream Fluff. The Sweet & Salty Whoopie satisfies cravings with Chocolate Cake and a Salted Caramel Buttercream Fluff filling and the Mimosa Whoopie marries an Orange Cake with a Champagne Buttercream Fluff inside. Seasonal flavors include the über popular Spicy Whoopie with a Pumpkin Spice cake and Cinnamon Buttercream Fluff, while the Yuletide Whoopie features Chocolate Cake and a festive Candy Cane Buttercream Fluff. And just added to the holiday lineup is the Gingerbread Whoopie filled with an Eggnog Buttercream Fluff.

Whoopie newbies and longtime fans are already finding fun occasions to serve Whoopie Baking Co.’s adorable pies, from bridal showers and edible wedding favors, surprise birthday gatherings and bunko parties, to holiday entertaining. Always a conversation starter, the whoopies make for a unique and memorable dessert option no matter the season or event. The ladies also welcome creativity from their clientele and can craft new flavor combinations to fit almost any theme.

The Whoopie Baking Co. is currently an internet-based business, utilizing a local commercial kitchen to do their baking and recipe testing. Orders may currently be placed online with local delivery available across the Valley. Out-of-state shipping is also an option for those wishing to send some whoopie to far away family and friends. The ladies also plan to acquaint locals with their new business at some of the Valley’s busy farmer markets throughout the coming months. For more information and complete menu please visit whoopiebakingco.com or call 888.608.1229.

2008 Hacienda Lopez de Haro Tempranillo

Hacienda Lopez de Haro is one of several projects by the innovative Spanish wine company Vintae. Focusing on 6 different Designations of Origin(D.O.) throughout Spain, Jose Miguel Arambarri Terrero, his sons Ricardo and Jose Miguel and their team offer unique wines showcasing their passion and progressive thinking in wine making.

Aged for only 3-4 months in new oak barrels the 2008 Hacienda Lopez shows Riojas traditional Tempranillo grape and its elegance and complexity. Grapes come from 50-70 year old vines and are hand picked in mid October. During the 3-4 months of aging the barrel are kept in underground caves. Good fruit and medium tannins make this wine drinkable in the short term. Red fruits and licorice make for pleasant taste while the wine lingers on your palate for a lasting finish.This wine should retail for under $15. http://vintae.com/en

Let’s talk food at Ignite Food

Ignite Food is here! We’d like to talk about food, and we think you’d be a great person to get the conversation going.
Ignite Food is currently accepting submissions for an event focusing on stuff we love to eat, grow, and cook—food! Do you love food? Do you work with it? Is there something special you could share about it with others? Tell us! At Ignite Food, you’ll have five minutes to speak and 20 PowerPoint slides (should you chose to use them) to share your passion with a captive audience.

Mark your calendar for Ignite Food.
Date: March 19, 2012
Location: Stand Up Live at Cityscape in Downtown Phoenix
Tickets will go on sale in February.
Submit a presentation, or reach out to your friends.
If you’re passionate about something related to food or know someone who is, we want to hear about it! Read all the details and submit your presentation at ignitephoenix.com/foodsubmit/. Here are some examples of past food-related Ignite presentations to spark your imagination:
On Pupusas by Yesenia Ramirez
Your Office Coffee Sucks by Matthew Petro
Presentation topics
Your presentation can be about anything related to food: diet and lifestyle, cooking, drinks, food economics, pairings, ingredients, fun facts, dining out, food art, and more. The only topics we don’t want are pitches about a product/service you sell. Other than that, share the things you really love, no matter how strange or obscure you think it might be!
Visit our website http://ignitephoenix.com/ to find all the juicy details, submit a presentation, or become a sponsor. We can’t wait to see you on March 19th!


Fleming’s Prime Steakhouse & Wine Bar is at it again. Here’s what you need to know………

The holidays aren’t over at Fleming’s. Their popular Sunday Prime Rib Dinner continues in 2012 with a special price during through Sunday, February 5.
WHEN: Every Sunday through February 5
(January 1, 8, 15, 22, 29 and February 5)

COST: $29.95* per guest

WHERE: Fleming’s Prime Steakhouse & Wine Bar
o Scottsdale: 6333 N. Scottsdale Rd. / 480-596-8265o DC Ranch: 20753 N. Pima Rd. / 480-538-8000o Chandler: 905 N. 54th St. / 480-940-1900o Peoria: 9712 W. Northern Ave. / 623-772-9463

Please visit www.FlemingsSteakhouse.com to find your closest restaurant and hours.

The Sunday Prime Rib Dinner is a 3-course meal featuring:
· 12 ounces of succulent Prime Rib, served with a trio of sauces

· Choice of The Wedge, Fleming’s or Caesar salads
· Choice of one side dish
· Choice of dessert

*excluding tax and gratuity. Fleming’s Prime Rib Dinner is available every Sunday, but at the special price of $29.95 per guest January 1 – February 5 only.
RAYMOND, Napa Valley Sommelier Selection Cabernet Sauvignon, 2009
$8.75 per glass, $35 per bottle.

This suggested wine pairing is available at this special price Sunday’s only from Jan 1 – Feb 5, 2012.

Kicked Out of a Bar Because I Didn’t Want My Burger Split. Really?
 An interesting article that showed up in my inbox about a burger and customer service. I thought it would be an interesting read for all. Sandy

I wouldn’t fault you if you don’t believe what you’re about to read. It is such an outrageous and bizarre example of customer treatment–I can’t even call it “service”–that I might not have believed it myself. Except I experienced it last Saturday.

First, some background.
Zipps is a local, popular chain of sports bars in the Phoenix/Scottsdale area. I have visited several of their locations regularly over the past few years, including their original place, Goldie’s. Their food is a notch above typical sports bar fare, they have lots of TV’s, and a fun atmosphere. My friends and I watch plenty of sports, we enjoy the beverages sports fan typically consume, and have spent a nice amount with them on food and drinks over the years.
Not anymore.
Last Saturday afternoon a friend and I stopped at the Zipps on Via de Ventura road in Scottsdale. We ordered a couple of drinks and chicken wings. We played some shuffleboard, then decided to get a burger. Just one, since neither of us wanted a whole one. I told the bartender/waitress that we were just going to split a burger. She said,
“OK, there will be a split charge, and you get another side. ”
I told her that we didn’t want another side. In fact we didn’t even care for a single side, and that they didn’t need to split the burger.
Now, call me crazy, but it seems that a reasonable service person would have said, “No problem.” Done deal. End of story. Thanks for the order.
I’ve eaten at some of the nicest, most expensive restaurants in the country. Some have split charges, some don’t. When they do charge, typically they nicely divide and plate one dinner into two, often giving larger portions than if you had just ordered one dinner. I don’t have a problem with that. That’s a value-add, and if they want to charge for it, and the customer is agreeable to buying it, so be it. And if Zipps wants to charge for cutting a burger in half, and adding fries or slaw, that’s fair. But if a customer doesn’t want to buy that option, they shouldn’t have to, right?
I just wanted the single burger, no sides. She insisted that she had to assess the split charge. It was “policy,” and she had to follow the rules. I replied again that I just wanted one burger, one plate, not cut, no sides. She was adamant: she had to charge me since we were splitting it.
I couldn’t believe what I was hearing. Trying to reason with her, I again said, “OK then, no other person will touch my burger. I,personally will just order one hamburger. I will not share it.”
She told me she couldn’t do that.
Again, flabbergasted, but in control and not acting rude or raising my voice in any way, I said, almost in a begging tone, “You won’t sell me a single hamburger?”
“You already said you are splitting it.”

Are you following the absurdity of all this so far? I am trying TO ORDER A HAMBURGER FROM A PLACE THAT SELLS HAMBURGERS and not be charged extra for something I do not want!
I then attempted to put things in perspective for her: I asked what happens when someone orders a takeout burger… does she demand to know how many people will be eating it when they get home, and then assess an extra charge? I wondered aloud if she was going to charge extra because TWO of us ate the chicken wings. What if an entire table gets one order of onion rings? Apparently that logic was a bit too much for her to process. She reluctantly put the order in for the burger.
Laughing off the entire experience, we then passed more time at the shuffleboard table. Minutes later, a guy who identified himself as the manager came up to us and said, “Excuse me, I understand you have an issue with our split charge policy.”
A bit shocked that it actually escalated to this level, I smiled and said, “Well, fundamentally I do have a problem with a split charge if I do not want the burger split regardless of what I decide to do with it after I get it, and don’t want the extra sides.”
“That’s policy. That’s what she’s instructed to do.”
“I think it’s stupid, and the fact that the bartender would take it so far is horrible customer service, and that you now are even talking to me about it raises it to an entirely new level of outrageousness.”
He proceeded to defend their policy, mentioned something about their food costs (like that is something I really care about?), and was essentially treating me like I was a difficult, unreasonable customer. Please understand, in my business I deal with more bad service than the typical consumer because of the number of flights I take, and hotels, car rental companies, and restaurants I have done business with over the past 28 years. My “policy” is to always give the service provider the benefit of the doubt, and let most things slide. However, in this case, I was now pushed to a place that I rarely enter: “Look, this is ridiculous. I’m going to talk to your CEO and discuss your policy and the treatment we’re getting.”
He handed me his card and said the corporate address was on there.
No, I told him I needed the name of the CEO.
He refused.
I persisted. “What? You don’t know it, or you won’t give it to me?”
“I won’t do that.”
This was getting more bizarre.
“You’re telling me that you won’t give me the name of your CEO? I can find it in a few minutes on my iPhone if I need to. How will he or she react when I say you would not give a customer his or her name?””
He finally relented, gave me the name, and walked away.
As you might imagine, my friend and I are now having one of those “That really didn’t just happen?” discussions. A guy sitting at the bar within earshot of the interaction with the manager said, “Wow, that was weird. What was that about?” I explained what happened with the burger. He couldn’t believe it either. Again, I was calm and quiet, actually laughing at the inanity of the entire situation.
The manager reappeared and interrupted. “Sir, if you talk badly about us to other customers I am going to have to ask you to leave.”
Now I REALLY couldn’t comprehend what was happening.
It was becoming a bit more difficult to maintain composure, but thankfully I did. “What?! You are now threatening to kick me out of here, FOR TALKING TO A GUY AT THE BAR?”
“I can’t have you badmouthing us to customers.”
I replied, “He asked me a question, I answered, we talked. Can you please tell me what I said to badmouth you?”
He had nothing.
“Is repeating your own ‘policy’ badmouthing you?”
He walked away.
At this point, the hamburger–that’s hamburGER. One. Singular. Not halved–arrived at our spot at the bar. We sat down. I began eating it. Alone. A knife was conspicuously absent.
Given the surreal situation up to this point, I am now thinking that I had some great material for an article and blog post. I wanted more background. I was curious about the bartender’s thought process and what really motivated her to make this an issue to begin with.
“Excuse me, just wondering, I have to ask you… why did you go to the manager with this little split charge thing?”
She responded, “It’s policy. I could lose my job.”

“Seriously? You’re trained to agitate customers with something as small as this?”
Brace yourself for this one. You might even want to grab a chair. She said, a bit indignantly,
“Yeah, we’re on to the little games customers play. We know how they try to get around things.”
For one of the few times in my life, I was actually speechless. That couldn’t possibly be part of their culture, could it? This chain won Sports Bar of the Year in 2011 from the local paper. I mean, really, what would training look like for that?

“Ok, class, now for the lesson on how you need to keep an eye on those diabolical, sneaky customers. They will try to rip you off at every opportunity.”

A woman sitting just to the right of me at the bar witnessed this brief interaction. She leaned over and whispered, “You know, that’s pretty typical here. They are so cheap. I refused to come here for two years. I sent my salad back one time and they made me feel like a fool.”
I asked why she was there now. “I really like the food.” She spoke in a low voice, as if she was afraid SHE would be kicked out. Reminded me of the Soup Nazi episode from Seinfeld. She obviously had experience with the way they treat customers who talk amongst themselves.
Did I mention you might not believe what I’m writing? But wait. There’s more.
The manager interrupted my brief conversation with my barstool neighbor.
“I’m sorry sir…” Ahh, finally he had come to his senses and wanted to apologize.
“… I am going to ask you to pay your bill and leave.”
I kid you not. “You’re not serious, right?”
“I am asking you to pay your tab and leave.”
“Really? Why?”
“I already told you I can’t have you talking badly about us to our customers.”
Apparently it is OK for THEM to abuse and insult a customer. But the thought or perception that said customer could actually tell another customer/victim about it before THEY get to them, themselves, well, that crosses the line.
I knew he could not have possibly heard my conversation with this woman. Plus, I was LISTENING to her. I said, “Can you please tell me exactly what I said that you interpreted as talking badly about you?”
He was now visibly shaken by the entire interaction. “I am not going to go there with you. I am asking you to leave.”
Please note that I am still reasonably calm, and definitely not speaking more loudly than I normally would to someone on the other side of a bar. (Not that I didn’t feel like screaming out what an idiot I thought he was.) “Let me be sure I’m correct here. This all started with me wanting a single hamburger, and not being forced to pay extra for something I do not want. Then you confronted me about it, unnecessarily in my opinion. In front of another customer, I might add. Then you threatened to, and now actually are kicking me out for talking to two customers who initiated conversation with me. But, you can’t tell me anything I said that violates your rules. Do I have that right?”
He said, “We reserve the right to refuse service for whatever reason we choose.”
Got it. Now THERE’s a customer-oriented policy. I should remind you, this is a bar. It is usually common for people to talk there. In most places, to each other. You should be able to do so without the fear of being asked to leave, right?
Still trying to give this guy a shot to redeem himself, I said, “Seriously, you are kicking me out?”
“I am asking you to pay your bill and leave.”
He obviously was skilled at memorizing phrases and repeating them. As for thinking for himself, well, that’s another story. (An Enterprise Rental Car commercial running right now focuses on how ANY of their employees can make a decision to make something right for a customer. Hey Zipps corporate folks: give it a look. Good stuff.)
“But you still can’t tell me why I’m being kicked out, right?”
Manager: “You’re making a scene.”
Unbelievable. I take a cleansing breath, and speak at a slow pace, since anything faster he might not be able to comprehend: “I’m calmly asking you questions that you won’t answer about why you are actually expelling a good customer. That’s a scene?”
Silly me, I should have known the answer. “I am asking you to pay your bill and leave.”
Since I was already being banished from the premises, being the horrible nuisance that I apparently was, I asked, “If I refused to leave, would you call the police.”
“If that’s what I needed to do”
The thought actually crossed my mind for a fleeting moment: how much fun I could have with that juicy one. Getting arrested over not wanting my hamburger cut in half. We could video it. That’s viral YouTube stuff. Then I thought better. I didn’t have the energy or the inclination to be on the news for something so stupid. Worse, it could backfire. I could just see the legendary Sheriff Joe himself showing up and dragging me off, in shackles, to Tent City. I’d be thrown in with the other lowlifes… maybe people who got caught using too many sugar packets. You never know.
Finally, I gave up and let him run my credit card. Common sense, good judgment, and reasonableness would get me nowhere with someone who wasn’t also using those principles.
And it’s notable that during this entire time I did not use the “Do you know who I am?”-card. Not that he would actually care that an accounting of this story might have the potential to be read by hundreds of thousands of people–actually more as it gets passed on and reprinted. And that many of those could be customers. Or former customers. Or that his actions would be used as an example of what not to do in customer service training programs all over the world. Nope, I didn’t want to overload him with that information. He was already shaking, and way in over his head. Instead, I simply said to him, “My name and company name are on that credit card if you care to check me out.”
While signing the bill (which to their credit, surprisingly, did not include a split charge), with him staring very uncomfortably at me, as if I might try something dangerously crazy like, oh, darting over to a table and taking a bite of someone else’s burger, I said, “I’m not penalizing your bartender for this, by the way.” I left a 20% tip, as I typically do.

If you saw the movie, “Pretty Woman,” perhaps you remember the scene where Julia Roberts’ character, Vivian, who was initially treated badly by the snobby boutique saleswoman, then returned after she spent thousands of dollars elsewhere. I said something similar as I handed him the signed receipt: “Big mistake. Big. Huge!!”

-Someone at Neighborhood Restaurants LLC, the owners of Zipps, HAS to be smart enough to grasp the concept of the “Lifetime Value of a Customer.” Meaning that if a customer spends, oh, let’s say $50 on a visit, and maybe pops in once a month (probably more often for good customers), that customer is worth at least $600 yearly. Multiply that by three, five, ten or more years to get the Lifetime Value. When you lose a customer, because of something stupid…ouch! I don’t know about you, but as a business owner I’d rather have that money than not.

-You’ve heard the saying about when a customer receives bad service, they tell something like 10-20 other people, right? I’ve already told a couple of my good friends who also go to Zipps. Correction–used to go. There are lots of other places that will be happy to have our money.
-Oh, another small repercussion that usually doesn’t happen when a customer is wronged, but, it’s always a possibility, since you never know who you’re dealing with: I’m also telling at least 70,000 on my email newsletter subscriber list, Tweeting it, Facebooking it, and putting it on my blog. Probably putting it on Yelp and Google reviews too. And I hope you share it with lots of people. Please pass it along. It’s an entertaining story. It’s better than anything I could create on my own.
-I thought about sending this to Zipps’ corporate and the CEO first to get their reaction. Naahh. Anyone that has such an asinine policy in place, and actually drills it into their workers’ minds to the point that they enforce it so zealously deserves to have it publicized. It’ll get to them eventually. I’ll be surprised if they actually care.
– at the Goldie’s website, the sister bar to Zipps, under the “Philosophy” tab, the last line says, “In the end, our philosophy is a simple one- Give the people what they want!” Add your own punchline here.
-I’m not looking for any compensation from Zipps for my bad experience, nor will I accept any. (Well, food and beer for five years would be nice…NO, I can’t be bought!) If they want to make things right, I’d like to see them do what any reasonable establishment does: apply the split charge ONLY WHEN THE CUSTOMER WANTS THE SPLIT! Train everyone on it. And add a policy allowing employees to make an independent decision.
-I added this point after I had written the bulk of this article, and shared the story with a few people right before you saw it: One friend said that he and his buddies experienced exactly the same thing at another Zipps location. A restaurant owner/friend said one of his customers, a CEO of a multi-million dollar company, was also kicked out of a Zipps for a similar reason. At least they seem to be consistent in the enforcement of their policies.
By the way, are you wondering about the split charge causing this entire circus?

BoomBozz Pizza & Tap House opens in Gilbert

       I had the chance to visit and taste some of the food from BoomBozz Pizza, I liked the Cheese Fritters which were light and fluffy with good flavor, Steak Fried Mushrooms are portobello strips that are good & spicy and the Goat Cheese Marinara is tasty. The numerous pizzas tasted good too. 
       Here is some information about them. The first Arizona location of Louisville, Ky.-based BoomBozz Pizza & Tap House is in Gilbert at Gilbert Town Square. The new neighborhood pizzeria offers a unique, family dining experience as well as Tony Palombino’s famous, award-winning, hand-crafted gourmet pizzas, plus pastas, calzones and salads. To quench customers’ thirst, BoomBozz offers a full bar complete with a selection of local and craft beers. Numerous flat-screen televisions throughout the restaurant provide sports and entertainment news for customers as they enjoy indoor or outdoor dining plus upbeat background music.  A private dining room, perfect for family or sports-team gatherings, seats up to 25 additional guests, and a separate Take-Out entrance will make dining with BoomBozz at home a convenient option.  Within the city, the restaurant will also create more than 85 new jobs.  
            “This restaurant was custom designed to create a comfortable, family dining experience,” said Tony Palombino, founder and chief executive officer of BoomBozz Pizza & Taphouse. “Now we invite customers to come in and give us a try.  We don’t say we are the best, our customers do!”
            Guests and critics alike have hailed BoomBozz for its fresh, innovative specialties.  It has earned numerous “Best of” awards and dozens of nods in national and local magazines, as well as daily and weekly newspapers, including Best Pizza, Pizza of the Year, The Nation’s 10 Best Pizzerias, and numerous others.  Most recently BoomBozz was recognized by Food Network Magazine in an article titled America’s Best Pizzas.
,BoomBozz is located at 1026 E. Gilbert Road. Gilbert, Az. 85296 (480)214-3440 www.boombozztaphouse.com