FoodandWineDirectory.com

Stingray Sushi opens at Scottsdale Quarter

noreply@blogger.com (TR Hughes) — Thu, 04 Aug 2011 20:26:00 +0000

Stingray Sushi, The Best Sushi in The Valley, Opens at Scottsdale Quarter

I have been a fan of Stingray Sushi since moving the the valley over five years ago.
I recently visited the new Scottsdale Quarter location.

The swanky interior is pretty cool. I like the Dijon mustard colored leather they used throughout. At the risk of making fun of myself though...the door is super hard to find.

The bartender, Paige Smith, made me feel a little better when she informed me that a lot of people have a hard time finding the door. Paige is an Ohio transplant, who has a lot of personality and a natural flair for bar-tending. Whenever she graduates, into her life's career path, I'm sure her experiences tending bar will help shape her character.

She made me a marvelous "Sinful Orchid".
It was quite refreshing and had a bit of sweetness, but not too much.

I have tried multiple sushi venues around town. I've had decent, even great food and service, but never has the quality compared to Stingray. In my opinion, Stingray is by far the best sushi in the Valley.

It could be the Hamachi with jalapenos, in particular. It is pretty darn awesome; they call it "Hotty Hamachi".

I will order it at Nobu (the original inspiration for the dish) or at Stingray.

I have tried Hamachi at other places, but one of two things usually happens: either they try to update the dish with some sauce or they do not properly trim the fish. Young, tender yellow-tail must be a little tricky.

Hamachi is actually not a standard fish offering at most sushi restaurants. Though it is appearing on more menus - due to demand.

The original and signature dish of Hamachi with Jalapenos was created by the Chef-Owner of Nobu, Nobu Matsuhisa.

Nobu has brought his signature style to many wonderful creations and this is one of my all-time favorites. It deserves copying - but only if it can be properly executed.

Stingray does it perfect, without trying to improve upon the classic signature dish, they simply nail it!

The new Stingray venue at Scottsdale Quarter is very clean, airy, swanky, and a bit larger than their downtown location.

Scott Piccioni, the GM, is doing a fantastic job!
~ I hope to be back there soon sipping on a Sinful Orchid and savoring some Hotty Hamachi!

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Fond Food Memories –

noreply@blogger.com (TR Hughes) — Thu, 24 Mar 2011 02:02:00 +0000

Pictured Above - The Green Bean Fries at TGI Friday's -

I have a great food memory that engages all of the senses – not only taste and smell, but texture, feel, sight, and essence.

I also have a photographic memory – I totally think in pictures. I can remember this amazing dish I had at about thirteen years old in Alexandria, VA at the Seaport Inn along the Potomac River.

It was huge and I had no idea how I was going to eat it all - as a southern belle from the Deep South – we were from the “clean plate” club.

It was tiny shell pasta with an amazing creamy alfredo-style sauce with plump pieces of white chicken and broccoli florets and it had just a sprinkle of fresh shaved parmesan on top.

It was mounded high on an oval white plate – that to me - looked as large as a serving platter.

My Dad eyed me as I looked down at the task ahead. My grandmother always told me that my eyes were bigger than my stomach and she was often right, if she could only see me eat now!

I dove in as if I were famished - but then quickly steadied to a marathon pace that could get me through.

It was comfort food. It was amazing, especially for the palate of a thirteen year old. And it was a dish to remember…like so many others that have passed my lips over the years. Remembering every little detail of such delectable flavors can still bring a sense of smell to my nose as I envision the experience time and again.

I also remember riding in the back of my Dad’s truck to get ice cream at Jan’s Drive-in. My favorite: A “Ripple” cone. Except later - I preferred it in a cup - why let that crazy cone taste get in the way of my tasty fun? Ripple was half vanilla and half chocolate from the same nozzle all swirled around soft-serve style. I can feel it on my tongue even now. Oh yeah.

Other Fond Food Memories Include:

The first time I tasted Homemade Peach Ice Cream at my Aunts’ House
The Amaretto Sour at Dementi’s in Mountain Top, PA
Conch Fritters at Russell’s in Murrell’s Inlet, SC
Oysters at Dusty’s in Panama City, FL
The Green Bean Appetizer with Wasabi Ranch at TGI Friday’s
The Best Lobster in the World at Chateaubriand in New Orleans
Chicken Stuffed Mushrooms at Park Grill Steakhouse in Gatlinburg, TN
The Beer Sampler at BJ’s Brewhouse
My Seven Mushroom Soup – When I finally nailed it!
Chicken Nuggets at Chick-fil-A

There have been some amazing dishes – I tend to forget the unpalatable or even the mediocre all-together. But- give me something amazing and I will sing its’ praises for decades – all the while plotting to return to the scene of the crime.

By TR Hughes, © 2010 FoodandWineDirectory.com. All rights reserved worldwide.
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What Produce Should You Buy Organic? And Why?

noreply@blogger.com (TR Hughes) — Tue, 22 Mar 2011 16:34:00 +0000

We, as consumers, are bombarded with choices everyday. Try as we may to make the right decisions, we are often left sorting through tidbits of information that we have heard from others, in the news, or read over the internet. The Organic Movement is an area of confusion for most. There are scores of naysayers as well as swarms of activists on both sides of the debate. Here is a little info to help you sort through the madness.
The dirty dozen list is something all the experts agree on - here it is:

Produce to always buy Organic:

The Dirty Dozen:

1.       Strawberries
2.       Blueberries
3.       Cherries
4.       Grapes
5.       Peaches
6.       Nectarines
7.       Apples
8.       Lettuce
9.       Spinach
10.   Celery
11.   Sweet Bell Peppers
12.   Potatoes

Another way to think at the market – like a farmer:

My comprehension works like a farmer at the market when it comes to organic selections. Is it worth the extra money to buy organic? Well, yes and no. Here’s a simple way to make that decision.

First - consider the “wrapping” – does the selection have a thick outer layer that is discarded? This is a basic first look scenario. Some outer shells provide ample protection – making “organic” unnecessary; Like: Bananas, Avocados, Cantaloupe, Grapefruit, Lemons, and Pineapples. The pesticides do not penetrate the skin – so enjoy these items conventionally.

Second – consider if insects are even attracted to the produce in question. Farmers are not going to waste money on expensive pesticides if they do not have to treat the crop. For instance – take asparagus. There really isn’t a need to spray asparagus because there aren’t any insects that even look twice at a long row of asparagus spears. Another example would be plants that have a built in mechanism for warding off insects themselves – like garlic, onions, cabbage, and broccoli – the aroma given off is not particularly palatable to bugs. Here’s any easy one – hot peppers - it is even used (itself) as an insect repellent for other plants.

Third – consider any fruit that has a porous surface, like strawberries. The surface of the strawberry is porous and bugs really like it. So – assume that strawberries have to be sprayed to save the crop from being assaulted by hoards of insects – and that the spray is easily absorbed into the entire fruit through its non-protective porous skin. So – it makes sense that you should buy berries organic.

Fourth - consider if the produce can be easily washed of the residue. Apples take a little scrubbing and yes, probably some of the pesticide is absorbed through the skin. Lettuce and leafy greens are better cleaned by putting them in a sink bath of cool water and swishing them around a bit to get all the folds of the lettuce rinsed well. The same can be said for berries.

My husband used to argue with me about the benefits or lack thereof of buying organic. I got fed up one day and took an organic apple and told him if wanted a conventionally grown apple – I’d get him one – just hold on a minute. I went to the garage and got a can of Raid Insect spray and sprayed the apple in front of him. He laughed – but was not amused. I explained that what I had in my hand was a legitimate pesticide and that the farmers use pesticides that are ten times worse than what the average consumer can get their hands on - he would not eat the apple. So, I went to the sink and washed it off – he still would not eat the apple. Kind of brings the message home, don’t you think?

The Vig Uptown – Logan “The Greatest American Hero”

noreply@blogger.com (TR Hughes) — Wed, 16 Mar 2011 20:02:00 +0000

"Greatest American Hero" Photo From: TV.com

Logan - Bar Manager, mixologist extraordinaire, and “The Greatest American Hero” look-a-like...knows how to tend bar, make his guests happy and whip up a mean drink.

I’m glad The Vig expanded operations and opened a new, larger venue. They’ve been open now for about a year in their new location. The casual atmosphere along with a little more wiggle room at the bar - makes it a nice hangout for locals and the average passer-by.

They replicated most of what the flagship store had to offer with a bocce ball lawn, a nice relaxing outdoor patio, modern-eclectic décor, and, of course, a satisfying menu.

One evening after stopping in for a “night cap” after chowing down previously at Seasons 52 – I found myself making the connection between Logan and “The Greatest American Hero.”

I too often remember old shows and completely "date" myself when no-one around me has a clue what I’m talking about. Logan, on the other hand, had a vague memory when I poked him about the resemblance.

It didn’t take long before I pulled up some clips and photos on the trusty old iPhone. He grinned at the distraction that was making him the center of everyone's attention. After passing around my phone asking for others' input - everyone at the bar agreed with my assessment of the physical features Logan possessed that were remarkably like the "Hero". It's uncanny actually.

And, it’s not just the tight blond curls atop – I think it is the jaw line and the smile. Partly also, I suppose, the demeanor and general good attitude I always find him in…

If you are unaware of the show – “The Greatest American Hero” – No, it was not a cartoon, the main character was a cute superhero that found himself in a position of saving and protecting/rescuing others – but he was unprepared.

[They] had to teach him to fly in his little red suit and cape. He never really got good at flying and was quite the bumbling, funny, good-intended superhero, and always clumsy. But he got the job done.

Unlike Logan, who I’ve never seen disheveled, “The Greatest American Hero” struggled in his new-found position – but smiled all the while. And, like Logan, his attitude was always positive and fun.

If you find yourself in the vicinity of The Vig Uptown – do check it out.

The food is great customary bar food with a few twists. Try out the wings “vings”, 16^th Street Tacos, and the Hot Chick (not the girls - the sandwich).

All of the “vignature” cocktails are crazy good and Logan will knock your socks off with his signature drinks.

The best ever – Let him make a “surprise” for you. He usually works Fri-Sat-Sun Nights.

The Vig Uptown

6015 N 16th St

Phoenix, AZ 85014

602-633-1187

http://www.thevig.us/

"Greatest American Hero" Photo From: timvp.com

Phoenix - My Favorite "Bites" around the Valley

noreply@blogger.com (TR Hughes) — Wed, 16 Mar 2011 18:55:00 +0000

Pictured > The "Stetson Chopped Salad" at Cowboy Ciao

So - A few of my favorite "bites" from around the Valley are:
(In no particular order)

Table-side Guacamole at Salty Senoritas http://www.saltysenorita.com/

Cowboy Ciao - Stetson Chopped Salad http://www.cowboyciao.com/

The Parlor Pizzeria - Meat & Cheese Board http://www.theparlor.us/

25 Degrees - Guinness Milkshake http://www.25degreesrestaurant.com/

The Vig – The Frenchy http://www.thevig.us/

Chelsea’s Kitchen – Brussels Sprouts Salad and the Short Ribs w/ Fried Egg atop http://www.chelseaskitchenaz.com/

Cartwright’s Sonoran Ranch – Chicken & Dumplings http://www.cartwrightssonoranranchhouse.com/

Pita Jungle – Caribbean Salad & Spanakopita http://www.pitajungle.com/

AJ’s Deli – Chicken Parmesan Breast Fillets (Seriously, I kid you not)

Stingray Sushi – King Crab Tempura, Hamachi Kama & Crispy Spicy Tuna http://www.stingraysushi.com/

GianFranco – Harry’s Bar Carpaccio & the Veal Picatta http://www.gianfrancos.com/

Ocean Prime – Vodka Martini prepared by Natalie & Black Truffle Mac n’ Cheese http://www.oceanprimephoenix.com/

Spotted Donkey Cantina – Jalapeno Shooters & Chop Salad (Tableside) http://www.elpedregal.spotteddonkeycantina.com/index.html

Whole Foods Deli – “Health” Slaw (Don't knock it - until you try it)

Houston’s – The Hawaiian Rib-Eye http://www.hillstone.com/

Olive & Ivy – Asparagus & Wild Mushroom Flatbread Pizza (They used to have one with Fresh Arugula that was good)

http://www.foxrc.com/downloads/menus/O&I_Menu_Dinner.pdf

Delux Burger – Panini Grilled Cheese Sandwich and the sauce they serve with the Sweet Potato Fries

http://deluxburger.com/

El Encanto - Sopa Albondigas (Mexican Meatball Soup) http://www.elencantorestaurant.com/

Tomaso’s – Homemade Pasta Trio (Especially the Butternut Squash Ravioli) http://www.tomasos.com/PhoenixMenu.htm

Sassi Restaurant - Orecchiette con Salsiccia http://www.sassi.biz/restaurant/

Culinary Dropout - Soft Pretzels & Provolone Fondue

http://www.foxrc.com/downloads/menus/CulinaryDropout_Menu_Full_Web.pdf

I hope to post "My Favorite Bites" often - Perhaps Worst Bites as Well...

~Stay Tuned

A Little Lush can go a Long Way

noreply@blogger.com (TR Hughes) — Tue, 15 Mar 2011 22:18:00 +0000

There sits a tiny little lush burger in North Scottsdale that is super cute – it is the entire reason we stopped in for a bite. Everything about this place is adorable – from the red leather and cow-hide backed bar stools to the dishware and the stylish patio area. Think ultra modern meets Southwest chic. The first thing that caught my eye upon entering (after the décor) was the red velvet cupcakes in a glass covered cake dish front and center.

I had a philly burger – skinny style with giardinara peppers on the side. It was cooked perfectly and the hot peppers were a nice touch to the usually tasteless provolone. To their own admission the burgers are: ”…single-sourced, certified all natural, harris ranch beef. no hormones. no additives. no hanky panky. naturally lushious. and nothing but.” – as stated on the menu.

My dining mate had a chinese chicken salad that I also tasted and it was good. Ingredients in the salad were par for the course – but the real magic lies in the dressing. They nailed it. Yummm.

You can add several substitutions and amendments to the burgers – which I like. And the option of a fried egg has always been a favorite for me. I witnessed a plate of wings at expo and they looked awesome – although they don’t actually have wings – xl drummies only.

Next visit – I’m all over the truffle fries w/ truffle oil, parmesan and sea salt. I’m also a sucker for a good cobb salad and it intrigues me that they pair the salad with a mustard seed vinaigrette. Not to mention- I’ll have to commandeer a partner in crime to try the desserts, shakes, and malts.

The bartender/manger was engaging, energetic, and knowledgeable. The owner came in while we were there – though you would not have known it (I observed and asked – At first thought I considered he might be a repairman for some kitchen equipment). He was outfitted in rancher-cowboy attire, a tad dirty, and arrived driving a sports car. (The last part threw me.)

Further intrigue spurred further conversation. Turns out the owner wants to franchise…And actually, some of the hottest opportunities for franchise lie not in building an empire of restaurant sites but having one really great flagship store to standardize. Perhaps he will have the opportunity to do so, who knows.

The only thing I did find odd was that they had a hostess – with no stand – just holding menus at the door as a greeter. The place was so small that I really did not see a need for this – but, my visit was in the lull of a weekday afternoon.

Burgers are $ 8 to $10 and Salads are $7 to $10. Sides are $2 to $5.

Hope you go enjoy this little gem of a place. I actually really like the description on their website as well.

Check it out - http://www.lushburgeraz.com/

18251 North Pima Road · Scottsdale, AZ 85255 480.686.8908
Open daily 11am-9pm

To Serve or Not to Serve – That Should be the Question

noreply@blogger.com (TR Hughes) — Tue, 15 Mar 2011 21:30:00 +0000

Servers are a restaurant’s main interaction with a guest. The hostess is of little consequence and only aids in preventing chaos. Unless you’re in an old-school steakhouse – oftentimes that server is a struggling college student just trying to make ends meet. [They] have little to no desire to learn the business or impress you more than need be - to get a satisfactory tip. As is often the case, the server has limited knowledge of the menu – much less any insight into subtleties within said menu.

A few observations –

A Server at Houston’s had no idea if the couscous was of the regular variety or Israeli.
A Server at Seasons 52 spoke in such a soft voice, seemed completely overwhelmed with her two tables, and simply appeared frightened.
A bartender at Rhythm and Wine could not identify the chutneys and jams on the cheese plate or perhaps pretended not hear my asking “What is this?” four times.
A server at Culinary Dropout seemed annoyed when we asked to move inside because the maintenance worker for the mall was pressure-washing the sidewalk 20 feet away from us. This same server told us the tea was black, when we specifically said we did not like peach tea, and when it arrived, lo’ and behold - it is actually peach tea. We drank it anyway.
The newest location for Sandbar in Desert Ridge is no stranger to Server Inadequacy either – Our Server had zero knowledge of the menu, but did get a manager for us. Who also had zero knowledge of the menu and even asked us for the menu description.

And for the flip side –

A bartender at Capital Grille was well versed in the menu and wine selection, as one should be.
A server at Tomaso’s was quite attentive and overheard us asking where a certain area code was located… when he came back to check on us he let us know the answer to our quandary. He had taken one minute to look it up on the internet. We booked the venue for an annual holiday party of 35+ people and asked for him to be our main server.
A server at Olive & Ivy suggested many wonderful things on the menu and had a depth of knowledge about sustainable fisheries as well as a great understanding of pairing wines with our selection. We booked a room for 20 people with a pre-fixe menu the following month.
A sever at Bandera had complete knowledge of Copper River Salmon and I was impressed when she chimed in with me as I announced to the table that “ The opening day for fishing copper river salmon is usually May 15”.

As you can see from a small handful of observations – the server is a highly valuable asset. You can have awesome food all day long, but if the service is under par, you will remember.

And, on another note – servers should be versed in pronunciation.
Quinoa is pronounces (keen-wa), for one.

Waiting for the Crops to Come In at Harvest Restaurant

noreply@blogger.com (TR Hughes) — Mon, 14 Mar 2011 20:22:00 +0000

We were greeted at the door by a harried and disheveled attendant that rushed us to a back booth and slapped the menus down on the table. Hey, no problem yet - they’re busy, I get it. Some of my favorite places are back-country diners with sassy servers and greasy cooks. A guy comes over with water and lets us know he’ll be right back.

We looked over the menu for ten minutes, discussed weekend plans, and talked about other patrons.

“So, honey – I thought you might like this little place. You know Gwyn and I came here that afternoon and we really liked the food.” I state to pass the time.

Perusing the menu, my husband discovers – “Looks like they have breakfast all day – no wonder you liked it.”

“Yeah, you know I’m a sucker for that. Maybe we should have snuck in an order while we had him.” I anxiously scan the floor.

“Its fine – he’s just catching up and will be back soon. They have quite the eclectic menu.”

“What cha thinking about having?”

“BLT and soup or maybe the pulled pork.”

“Well, I’m thinking about either an omelet or a half sandwich and soup or a wrap. But you know, the hotdog sounds amazing too. He’s taking so long I keep changing my mind!” I say like a little kid who wants to taste everything.

I notice my husband looking annoyed and starting to get really frustrated. It has been a full twenty minutes at this point. I notice our server clearing tables and grabbing checks. And no, he did not forget us; he has looked directly at us a couple of times.

“Look, we can leave if you like – I just thought you’d like it and wanted to try it again. It’s fine if you want to leave.”

“This is ridiculous. Explain to me how places can operate like - It just pisses me off! I can’t take this anymore – let’s go.” My husband fumes.

He stands up and throws down the menu as I follow behind like a wounded puppy. I take responsibility because it was my suggestion. He rarely has time off to enjoy lunch with me – even on the weekends.

When I came with my friend a few months back we were seriously like the only ones in the restaurant which, obviously, did not represent the service aspect. But, at that time, I did really enjoy the food.

I doubt I’ll go again, which is a shame – because I did like the menu.

Oh well, check that one off the list. There are far too many wonderful lunch stops around the Valley to deal with such inadequacy.

If you’re willing to wait for the actual harvest to come in – then, by all means, take your chances at Harvest Restaurant in North Scottsdale at 7615 E Pinnacle Peak Rd.

http://www.harvestaz.com/

Fresh - Easy Seven Layer Salad

noreply@blogger.com (TR Hughes) — Mon, 24 Jan 2011 23:20:00 +0000

Oh...so simple and Oh...so tasty!

From Bottom Up - Layer the following:

(Use amounts that fit your dish)

Shredded Iceberg Lettuce
Fresh Chopped Celery
Thawed (previously frozen) Green Peas
Light Mayonnaise (A thin layer over the three layers you already have and a sprinkle of paprika)
Shredded Cheddar (I use a combination of yellow and white cheddar)
Fresh Crumbled Bacon
Fresh Chopped Scallions

Refridgerate for an hour or two and serve!

Simi Roseto - Rose from Sonoma County, California

noreply@blogger.com (TR Hughes) — Wed, 19 Jan 2011 19:02:00 +0000

Simi Roseto - Rose from Sonoma County, California

This is the first rose that I've tried and actually liked. It is fruity (think peachy, cherry) - without being sweet - and has a nice floral hint rose...followed by an undertone of white pepper.

My own interpretation would be:
A nice Sauvignon Blanc with a touch of Pinot Noir and a hint of muskiness. - Although it is actually none of these varietals - it's flavor profile, I think, is best described as above.

It is about $15 a bottle. Best served slightly chilled.

Neighborhood Casual Dining – Stands the Test of Time

noreply@blogger.com (TR Hughes) — Mon, 03 Jan 2011 20:23:00 +0000

A new category has emerged among us, it is called premium casual and has taken the place of what we know as upscale casual…
think of it as gourmet flat-bread pizzas made with fresh arugula, caramelized onions, and local small-farm goat cheese - taking the place of the classic Margherita pizza.

Consumers want more for their money. Attracting new customers has become the top line approach for many struggling brands. They are offering more value for the dollar and running special deals to catch the eye of new guests. Guests want premium bottled water at casual dining venues. They want cozy, rich surroundings with a bucket of wings. They want modern, eclectic lunch houses with unusual menus, at a casual dining price.

In fact, consumers want more from their experience than ever before. The average consumer is not willing to take risks with their dining dollar and they tend to gravitate towards value-added incentive campaigns.

This leaves the industry scrambling to remodel, renovate, and re-invent the wheel. In a saturated market that has so many chasing the guest’s buck, chains are thinking outside the box. Yet, some have strayed so far off the path of their initial concept that they have suffered the loss of consumers who no longer recognize what the brand has become. And, yet, others have embraced a slow and steady growth into a changing market by recognizing most trends are fleeting and are remaining true to their original concept.

But, let’s remember, trends are just that, trends. Most trends are fleeting and the average consumer is quite finicky. If you’re going to keep your core customer base, then remember to focus on the classic, proven principles... great food, awesome service, and a clean environment.

Keep with your standard, proven menu items and only sprinkle a few seasonal trends throughout to test your guest’s interests in a fiscally sound manner. You may find that a few new items complement your current offerings and add value for your customer. But, you will inevitably find that most can be easily replaced without notice.

This “sprinkle” of fresh, seasonal menu items that placate the culinary trends should not comprise more than fifteen percent of your menu at any given time. This allows you to be edgy and yet provide a comfortable and familiar experience for your regular crowd. Don’t make the mistake of alienating the guests you already have to simply replace them with a new crowd of trend chasers.

As the consumer's finances improve, you can bet that the food industry will be the first to prosper. People like rewarding themselves. When life is good for the consumer– food is the first reward, every time.

The more things change…you know, they really do remain the same. Guests are geared towards returning to their comfort zone. Sure, they may try out that fancy little bistro uptown but they will always go back to their neighborhood grill for their favorite dish.

One of the best offerings to the consumer from upscale casual will always be familiarity. The recognition when they walk in the door – from the hostess to the bartender that knows not only their name – but what they like to drink, will always prove to be a key for building a core repeat business.

So, to those neighborhood casuals who are clamoring to make a change – relax, sit back, keep making your customers happy, and know that you are the gold standard that will always stand the test of time.

Grocer-Eateries (a.k.a. Grocer Markets)

noreply@blogger.com (TR Hughes) — Fri, 03 Dec 2010 20:10:00 +0000

Those quaint little corner niche-grocer markets are a growing trend. More and more these upscale, yet modest-sized markets...
are offering gourmet prepared food. Most also have a small, bistro style seating area. And the food doesn’t necessarily have to be upscale or gourmet.

There are a handful that offers a limited menu of comfort foods like hearty soups and sandwiches with a twist. These niche grocers are as varied as standard concepts. There are French bistro markets, Italian deli markets, eclectic ethnic markets…the list goes on.

What they offer is a simple menu, a place to pick up a few special grocery items, a casual, yet comfortable atmosphere to visit with friends or co-workers, and a modest price. They usually do not have servers and you will wait in line to order and pick up your fare. Some do have food runners and bus boys, most do not.

The niche grocer, grab-a-bite, concept is spreading throughout downtown's everywhere. They are economical to build, easy to staff, and for the most part seem profitable. Most offer the coffee-house experience; taking advantage of the fledging Starbucks decline.

The retail portion of the business is as profitable as the prepared foods. Most items offered are high-end and come at a premium price; this more than makes up for the floor space they occupy. On average most consumers who idle in for lunch or coffee also leave with a retail purchase in hand.

Not a bad concept when you think about it. Cracker Barrel, although a totally different animal, has made more profit from its retail than dining for years.

A few markets to see:

Oakville Grocery Company (Scottsdale)

Terragusto Café (Chicago)

Salumeria Rosi Parmacotto (Manhattan)

Chloe’s Corner (Scottsdale)

14 Hands Cabernet Sauvignon

noreply@blogger.com (TR Hughes) — Thu, 02 Dec 2010 22:02:00 +0000

I just sampled this wine for the first time and I have to say - it is very nice...

Especially for the price! - at $11 a bottle, this Washington State Wine pleases the palate.

It starts off with a nice plum and herb note and finishes with a hint of velvety chocolate undertone. The tannins round out nicely.

A must try for Cab lovers!

Hoppin John - A Southern Tradition

noreply@blogger.com (TR Hughes) — Sun, 28 Nov 2010 20:41:00 +0000

This Southern Hoppin John is full of healthy fiber, vitamins, minerals, antioxidants, and phytochemicals.

2 cups fresh shelled, rinsed black eye peas (from produce section) - Boiled in 3 cups of water for 10 minutes, drained, set aside.

1 med. onion chopped
3 cups chicken stock
3 cloves minced garlic
dash celery salt
dash black pepper, white pepper, and sea salt
1 package Uncle Ben's microwavable whole grain brown rice (2 cups)
2 cups washed, fresh chopped Kale
2 Tb. butter to finish

Add the cooked, rinsed, and drained peas with the ingredients that follow (except the rice and butter) and cook on medium heat for 15 minutes. Fold in the rice and butter to finish.

This is an excellent, healthy dish. Hope you enjoy!

David Bruce Petite Syrah

noreply@blogger.com (TR Hughes) — Tue, 31 Aug 2010 21:39:00 +0000

David Bruce Petite Syrah Central Coast can be found for about $17 and is one of three petite syrah offerings from the David Bruce Camp. It is a lush combination of plum, cloves, and a hint of white pepper. A very balanced feel that can pratically go with just about any food. Give it a go and let me know what you think. I often revert to this selection whenever I can't decide what I have a taste for.

Fresh Homemade Gazpacho

noreply@blogger.com (TR Hughes) — Mon, 03 May 2010 22:24:00 +0000

First - You will need to make a choice of the two options below:

Option One:
4 Cups Fresh Pico De Gallo (Recommended if you can find fresh Pico in the produce section)

-OR-

Option Two:
3 Cups (Skinned, Seeded, and Chopped Roma Tomatoes)
*If you go this route you will need to double the amounts of onion, green bell pepper, and cilantro

(Tomato Preparation for Option Two - )

Core the Roma Tomatoes by cutting a circle around the stem end and removing it.
Cut a criss-cross “X” on the opposite end of the core (top side) of the tomato.
Blanch in boiling water until the skin starts to peel back a little, immediately plunge into an ice bath to hold until you've completed blanching all the tomatoes.
Peel, remove seeds, and dice tomatoes.

AFTER choosing and implementing one of the two options above, follow the remaining recipe below:

Combine all below ingredients to the above choice:

1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 medium banana pepper, diced
1 yellow chili pepper, diced
1 jalapeno pepper, diced
1/2 cup chopped red onion
1 whole English cucumber (Long seedless kind) chopped
3 cloves fresh minced garlic
1/2 cup loosely packed fresh chopped cilantro
1/3 cup fresh chopped basil

Coat the above mixed ingredients with olive oil (like dressing a salad - about 1/3 cup)
Add about 1/2 cup red wine vinegar (add more to taste- if needed)
Season with a dash of white pepper (about 1 tsp) and fine grain sea salt (about 2 tsp)
Add a few shakes of hot sauce
Add 4 or 5 cans (5.5 ounce) Campbell's Tomato Juice (use more or less to your liking of thick/thinness)

Refrigerate overnight or at least a few hours.
To serve: top each bowl with a few cooked, cold medium size shrimp.

This is an amazing, refreshing soup...just perfect for the summer.

AND...it is so very healthy, lots of fresh veggies just full of antioxidants, vitamins, and nutrients!

Robert Mondavi Fume Blanc

noreply@blogger.com (TR Hughes) — Mon, 03 May 2010 21:37:00 +0000

This is one of my favorite whites. It is clean and crisp...with a light, fruity and floral finish, not sweet at all. It seems to be a go -to white for me. While it is still on the warm side here in Arizona I continually find myself enjoying whites. Which is strange. I usually prefer reds. However after being in the desert for just over a year I have come to appreciate the clean, cool whites. I highly recommend trying the Fume Blanc by Robert Mondavi. And, at just over $12 it is quite the steal. Enjoy.

Absolute Best Homemade French Onion Soup

noreply@blogger.com (TR Hughes) — Mon, 18 Jan 2010 18:15:00 +0000

Start with:
1 c. Chicken Stock
1 Large Vidalia Onion (chopped)
2 Medium Shallots (chopped)
3 Tb. Butter

Saute the above on med heat (covered)After it starts to boil…uncover, continue for 10 minutes and reduce to Med-Low

Add a few shakes of White Pepper and 1 Tb. Parsley

Add 1 can Beef Consommé
Add 1 can Beef Broth (Double Strength)

Touch Salt

1/2 dry packet of Knorr Au Jus

1 Ounce Good Sherry

Cover…simmer about 20 minutes

Cut a nice crusty French Baguette into thick slices

Toast the slices in a toaster

Top each slice with a wonderful slice of Gruyere

Broil until cheese is melted and a little bubbly brown

Place each cheese toast on top of soup bowl, sprinkle with parsley and serve.

This is one of my favorite soups to make. It is extremely simple.

In case you didn't know a shallot is kinda like a cross between an onion and garlic...very mild, somewhat sweet, and a hint of garlic. I love them and use them often.

My secret ingredient for the soup is the Knorr Au Jus.

Enjoy!

I like to serve French Onion Soup with a nice Ceasar Salad.

Charles Krug Sauvignon Blanc

noreply@blogger.com (TR Hughes) — Sun, 17 Jan 2010 22:31:00 +0000

Charles Krug Sauvignon Blanc is a silky, fruity white with hints of peach, grapefruit, and green apple.This is a combination that makes it a refreshing addition to appetizers and lighter fare.Coming in at around $17 it is still affordable and worth giving a try.Charles Krug makes a wonderful Cabernet Sauvignon as well.

Meatball Pasta Provencal

noreply@blogger.com (TR Hughes) — Sun, 17 Jan 2010 20:44:00 +0000

Quadrefiore Pasta is a rustic style, unique shaped, handmade pasta. You can certainly substitute another pasta shape for this recipe.

Ingredients
12 oz Quadrefiore Pasta (cooked, rinsed, and drained)
26 oz Marinara Sauce
15 meatballs (halved)
1 Tb. Dried Oregano
1 Tb. Dried Leeks
Dash White Pepper
15 Cloves Fresh Garlic
10 Mini Bell Peppers (Yellow and Orange)
2 Tb. Olive Oil
Pinch Sea Salt
1/3 c. Fresh Snipped Basil
1/4 c. Fresh Snipped Chives
2/3 c. Fresh Chopped Buffalo Mozzarella
(2) 5.5 oz. cans Tomato Juice
6 Slices Sandwich-Style Mozzarella

Cook, rinse, drain and set aside the pasta.
Halve the meatballs and put into an oven dish.
Top the meatballs with the oregano, leeks, and white pepper, and a touch of olive oil.
Cut the tops off of the mini bell peppers and slice into halves, remove the seeds and membranes, then continue to slice into strips.
Place the pepper slices and freshly peeled garlic cloves onto a baking pan, drizzle a little olive oil and add a pinch of sea salt to both the peppers and garlic.
Put the meatballs, peppers, and garlic in the oven on 425 degrees.
After about 12-16 minutes the peppers and garlic should be lightly roasted and the meatballs slightly browned.
Remove all from the oven and set aside.
Place the pasta into a Pyrex baking dish.
Using a knife and fork (like you're cutting a steak) slice the garlic into smaller pieces...it will be mushy and this is the best way to not have a tangled mess.
Top the pasta with the peppers, garlic, and meatballs.
Then add the fresh buffalo mozzarella evenly, as well as the basil and chives.
Pour the marinara sauce over the entire dish.
Using a spoon, lightly make little grooves for the sauce to drizzle down.
Now top the entire dish with two small cans of tomato juice.
Put the dish into the oven on 350 degrees for about 1 hour.
Take dish out of oven and top with slices of mozzarella.
Place back into the oven until the cheese is melted and bubbly brown.

Serve and enjoy!

Spiced Autumn Apples

noreply@blogger.com (TR Hughes) — Sun, 17 Jan 2010 17:32:00 +0000

Spiced Autumn Apples

Ingredients:

4 cups Apples (Washed, Cored, and Sliced)
1/2 Stick Butter
1/2 c. White granualted Sugar
1 c. Dark Brown Sugar
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice

* Add all ingredients and cook covered on med-low heat for approx. 35 minutes.
Serve and Enjoy!

Quinoa Pilaf

noreply@blogger.com (TR Hughes) — Sat, 16 Jan 2010 20:40:00 +0000

Quinoa is sometimes referred to as an ancient grain. However, it is not a grain at all. It is actually a seed of the plant, Chenopodium quinoa, in the family of leafy green vegetables. Quinoa is a complete protein containing all nine essential amino acids and was called the "gold of the Incas". The Incas valued the "grain" for their warriors. It is also a good source of several minerals like: manganese, magnesium, phosphorus, potassium, calcium, copper, and iron.

Just 1/2 cup of dry Quinoa (before cooking) provides 12 grams of complete protein, a heavy host of nutrients, and 5 grams of fiber. In addition it provides adequate resources of: Riboflavin, Niacin, Vitamin E, Folate, and Pantothenic Acid. Quinoa is bursting with high anti-oxidant and phyto-nutrient activity.

Preparing Quinoa is simple and there are numerous ways to enjoy it...quinoa-vegetable pilaf, tabbouleh style, and even as a breakfast "grain". The outer layer of the quinoa seed contains saponins that are bitter and should be rinsed away. There are, however, many manufacturers that offer a pre-washed variety.

(This is what I often use)

When preparing quinoa the ratio is always 2 -1, that is, 2 parts liquid to 1 part grain. I often use broths instead of water for my liquid. Sometimes I'll use a good chicken stock or vegetable broth, mushroom broth, or even beef stock...depending on what vegetables I am adding.

In a saucepot boil the liquid and add the quinoa, return to a boil, reduce heat and cover for about 15 -20 minutes. I add my vegetables or other ingredients at this time as well. I made this version last night.

2 c. Chicken Stock
1c. Pre-washed Quinoa
3 c. Fresh Spinach

2 Cloves Fresh Chopped Garlic

1/3 c. Chopped Fresh Shallots

Handful Snipped Chives

1/2 c. Chopped Fresh Carrots

1/3 c. Fresh Chopped Scallions

1/4 c. Chopped Fresh Parsley

1/4 c. Pine Nuts

1/2 c. Fresh Grated Parmesan

2 Tb. Olive Oil

Bring Chicken Stock to a boil and add Quinoa, Onions, Shallots, Garlic, and Carrots. Boil for 3-4 minutes. Reduce heat to simmer and cover for 10 minutes. Add the Spinach, Chives, Parsley, and Pine Nuts...cover and continue to simmer for 3-5 minutes. Add the Olive Oil, Scallions, and Parmesan. Stir and serve.

Try some different variations like: Mushrooms, Kale, Napa Cabbage, Peppers, Squash, Broccoli, Asparagus, Zucchini, Tofu, Chicken, Shrimp...so many wonderful combination's!

Hail to the Gold of the Incas!

GM’s – Don’t Alienate your Hourly Employees

noreply@blogger.com (TR Hughes) — Sat, 16 Jan 2010 20:22:00 +0000

While it’s true that you may not want to blur the lines of leadership through all night drinking fests at the local pub; you also don’t want to be so far removed - that your employees feel you are unapproachable.

Mending the gap with proven techniques will go a long way to providing your crew with a sense of value. After all, you want them to come to work everyday with excitement and enthusiasm.

Your hourly employees are the first impression your customers have. Enable them to be on top of their game by instilling a core understanding that everyone is an asset to the restaurant. And, indeed, they are. If you can gain the trust of the hourly – you will have made giant strides in the overall success of your business.

We all get bogged down with the day-to-day. We all have P&L’s to attend to and schedules to handle. We all have multiple tasks that we juggle every single day and then only wake up to do it all over again.

What you really do not want to take for granted though is the force behind your paycheck. Your hourly employees are the backbone of everyday operations.

Of course you want things to run smoothly and end the night with a smile on your face. But, let’s face it – that is not the standard. The restaurant business is hard work and the more people you have on your side, the better.

A few simple strategies will help you get started in bringing your hourly employees into your success circle. You want to build a rapport with each individual on your team. A little attention will garner you a better employee; one who wants to please and never disappoint.

The Starting Gate Strategies: (For each employee)

* Catalog every employee’s “special days” on your calendar.

Special Days =
Anniversary of their Hire Date
Birthdays
Wedding Anniversaries
Specific Religious Holidays (that may fall outside of the norm)

* Every single day look at your calendar and make a point of congratulating or making mention of the special day in relation to the individual employee.

* Discover something personal about their lives and commit that information to memory.

(I made a huge effort to do this and it really works wonders…and believe me, I was way too busy most often (like you, I’m sure) to bother with the task. BUT, I promise you that it will benefit you and them to a great degree.)

So, let’s say that employee X mentioned that her mother was going through a tough time and might need to have surgery soon…and you, being the great manager that you are, remember this.

The following week you haven’t heard (or perhaps haven’t even seen) employee X, any you, great GM and all, inquire about the situation in a manner that is not imposing, yet caring. At that time employee X gets a sense of genuine concern and care directed to her from you, her professional superior. She is now engaged and gives you a few tidbits about the update of said matter.

The whole interaction is over within a few minutes and employee X feels appreciated as a person and you feel good at having been a caring, interested manager.

This type of scenario produces a feeling of camaraderie within your team.

Other types/ topics of information to spur interaction are:

Moving/Relocation
New Hairstyle
Family Events: Like a daughter’s birthday party
Higher Education: Like exams/finals – how that went
Sporting Events they are involved in or particular teams they may like and the standings
Vacations/Trips
New Vehicle they may have purchased
Pets
Etc.

* Be Proactive and diligent in solving issues between employees immediately.

* Don’t play favorites, ever. Reward with an even hand.

* Always document insubordination with intense accuracy. But never be careless with that information. Gossip rules within the industry and the sooner you accept that, the better off you’ll be.

Hopefully we can all start to see a change in the immediate future of the restaurant industry. If we make our restaurants an exciting, wonderful place for hourly employees…then we will all benefit from the constant supply of fresh, new faces that are eager to work in an environment that values their service.

Happy Employees = Happy, Repeat Customers! = Successful Businesses = A Happy You!

Super Easy Corn Chowder

noreply@blogger.com (TR Hughes) — Fri, 15 Jan 2010 22:56:00 +0000

Ingredients:

6 slices fresh chopped uncooked bacon
1 c. chopped onion
1/2 c. chopped celery
3 c. peeled and chopped potatoes
3 c. fresh or frozen sweet white corn niblets
1 c. chicken broth
2 Tb. Garlic Olive Oil
1 c. Prepared Béchamel Sauce
1/2 c. milk
2 Tb. butter
2 tsp. salt
dash black pepper
dash white pepper
1 tsp Nature's Seasoning Blend

* Saute fresh bacon in garlic olive oil for five minutes, add the onion, celery, and chicken broth - cover and simmer on med-low for 15 minutes until tender.
* Boil the potatoes in salted water until just cooked (can penetrate with a fork).

* Add the drained potatoes, corn, milk, butter, and seasonings. - cover and cook on medium-low heat for another 15 minutes.

* Prepare the Béchamel Sauce (per package instructions) - add to the soup.

* Puree one half of the soup mixture in a blender or mini chopper and add back to the remaining soup.

Serve with sourdough bread and a salad.

Homemade Chicken Noodle Soup

noreply@blogger.com (TR Hughes) — Fri, 15 Jan 2010 18:20:00 +0000

Ingredients:
1 c. chopped onion
1/2 c. chopped celery
2 cloves fresh minced garlic
1/2 c. chopped carrots
1/3 c. snipped fresh parsley
1/2 package egg noodles
2 quarts chicken stock
3 thawed buttermilk biscuits (previously frozen)
Fresh chicken

(I used a pre-cooked whole deli roasted chicken and pulled off and pinched up about half of the meat)

Saute the onion, celery, garlic, and carrots in a little chicken broth until tender and then add the fresh parsley. Add the rest of the chicken broth and bring to a boil. Then add the egg noodles and cook until al dente. While the water is still bubbling pinch off a few bits of thawed buttermilk biscuits and drop into the broth...these are your "easy" dumplings. You can just have the noodles if you like...but a few dumplings is a nice treat. Lastly, add the fresh chicken and season with a little sea salt, black pepper, and white pepper.

Ummm...warm, soothing, and comfy.