Often times you will find that a food enthusiast comes across a little shop tucked away; a place that you happen upon almost by accident or perhaps fate. A place filled with so much simple genius that you really don’t want to share it with anyone lest the next time you visit it is filled with throngs of people that may not have as much appreciation and respect for the cultivation of passion and love within those four walls. You desire to hold it close to your heart – and stomach –  and protect it. I found this in Olive Creations and feel that no matter my personal fears, it is my duty to share this glorious place with you, our readers.

Olive Creations is located up in the Shops at Norterra. At first glance, this specialty store could be incredibly overwhelming. There are little kegs of olive oil and balsamic vinegars lined up all throughout the store, all labeled and providing specific detail on the ingredients and flavors included. This place is a mecca for the home cook! No need to be afraid, the staff is extremely informative and equally passionate about their wares.

Tasting stations at Olive Creations

Tasting stations at Olive Creations

I happened to have the distinct pleasure of meeting Momma and Papa Olive on my trip. They are both absolutely adorable and so incredibly passionate about the shop and all their wares. Filled with a tremendous amount of information, no one here will steer you wrong and you will leave feeling like you have been friends for years.

Momma Olive, or Pat, was full of great ideas on how to use the products. She shared with me some really great stories and amazing tips. Once such tip was regarding their certified vegan organic butter flavored olive oil – that was amazing. Not only did it taste just like freshly melted butter, the minute I sampled it on a small bit of bread I had a rush of ideas come to me. Popcorn, cookies, the list was endless. This is the perfect alternative for anyone that is trying to work on lowering their cholesterol or trying to lose weight or focused on eating clean.

Pat shared with me that she has had four heart attacks and that prior to Nicole and Dawn opening the store and making the product an integral part of her daily life, her cholesterol levels went from over 300 to 140. If that’s not a huge testament to the product, I don’t know what is. She shared with me that she drinks about 2.5 ounces of balsamic a day, usually the Espresso blend, and as a result she is no longer insulin dependant.

Chipotle EVOO: Pat uses this on air-popped popcorn, about an ounce or two, coating the serving bowl and then tossing in the popcorn and maybe a little drizzle on top. This flavor adds just enough zip to impart a really special pep to your popcorn.
Not into popcorn so much? Create a fabulous dressing or barbeque sauce using a 60/40 ratio of the Espresso Aged Dark Balsamic and Chipotle EVOO. Pat suggests that you try it drizzled over cheesecake or ice cream. Make sure when you visit, if you have the pleasure of meeting Momma Olive, ask for her family pork loin recipe using the Chipotle Olive Oil and the Espresso Aged Dark Balsamic.

They also have an amazing Sicilian Lemon White Balsamic that is a great addition to water as an alternative to sports drinks. It would also be amazing in a margarita or mixed with their Basil Olive Oil topped over pasta…or anything really. There is such a wide variety of choices for mixing and matching, you are sure to find not only some great products, but some inspiration for new dishes too.

Olive Creations also sells pastas and mustards as well as holding tasting and cooking lessons. My suggestion, as you may be a little overwhelmed by the amazing choices in front of you, would be to get their gift pack so that you can mix and match and try out the different flavors to find your favorites. You get four small bottles in a pack for only $18 – well worth the fun you will have experimenting!

Gift packs and extras

My family had a lot of fun experimenting with the gift packs. We made some of their Southwestern Orzo which I paired with some shrimp that I cooked in the Chipotle Olive Oil. It was just slightly spicy, but packed with flavor. The addition of the chipotle along with the Southwestern Orzo was spicy, without being overpowering and the whole dish felt really light and refreshing.

Southwestern Orzo which I paired with some shrimp that I cooked in the Chipotle Olive Oil.

We also had fun just pairing some of the olive oils with plain whole wheat pasta to see which flavors we enjoyed the best. I tried some of the balsamics with vanilla ice cream and the results were incredible.

Let us know when you visit and what you end up leaving with – but more importantly how you use it!

Olive Creations has a wealth of online information. They will also gladly ship their products so you can share your new favorite shop with all your friends and family around the country. Check out their website, Facebook page or just drop in!

Olive Creations | 2480 West Happy Valley Road,  Suite 1202 | Phoenix AZ | 623-587-6005

Recap by Taryn Jeffries, PhoenixBites Staff Writer

^{Disclaimer: Samples were provided complimentary to PhoenixBites for review purposes. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}

One of these “favorite labeling” traditions, is their Chianti Classico Riserva. Now with their 2008 vintage appearing on the shelves, the tradition continues with the ever-popular horse and rider label. One look at this bottle and it is recognizable to just about every wine drinker, especially those who enjoy Italian wines. And they often get bought up fast.

Generally, the taste of Banfi’s Chianti Classico Reserva is consistent with others from Italy’s old Chianti region with an earthy bouquet of dark cherries plus a musky background. Because it is not quite 100% Sangiovese but contains some Cabernet plus other grapes, its body is less acidic and fuller than others from the region. It pairs very well with red pasta or broiled meats with a variety of sauces, making it a very versatile addition to the wine cellar.

Fortunately it looks like there are plenty of these (2007 or 2008 vintages) available here in the Phoenix area. If you elect to stock up, Banfi Chianti Classico Riserva is available at Total Wine for less than $15 and Bevmo for a few bucks more. This makes for an affordable range of prices right now to replenish the rack or to set up your next Italian feast.

Be sure to serve chilled from the fridge after 30 minutes (60-65 degrees). This wine is not nearly as mellow when tasted at Arizona room temperature.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

The new items include:

The Swig Sippy Cup – ergonomically designed and easy to grip, this cup isn’t your average sippy. Get the flip top if your child prefers a straw, or the spout top if you’re feeling… spouty. Available in a variety of colors and two sizes: tall or short.

Swig Sippy Cup

The Nanner Handheld Banana Slicer – Step away from the cutting board! Nanner cuts uniform, bite-sized ‘nana slices right over a cereal bowl or dish. No need for a knife or extra mess.

Nanner Handheld Banana Slicer

The Pluck Fruit Stem Remover – Quickly hull strawberries with a push of a button – less waste and saves time. Top-rack dishwasher safe too, so no need for hand-washing when you’re done. After having mine for only a couple of weeks, I’ve already gotten a ton of use out of it.

Pluck Fruit Stem Remover

And, the Penguin, Caterpillar, and Owl Stack Cups Snack Container – No more plastic snack baggies for road trips! If your toddler is anything like mine, you’ve probably got who-knows-how-old chips and snacks crumbled all over the floor of your backseat. The containers come in three characters: penguin, caterpillar, and owl. We have the caterpillar at home, but I’ll have to snag the owl soon for #BabyBites! The Stack Cups Snack Container is designed in ‘tiers’, each with a lid that either flips (like the caterpillar) to shake out a teeny handful, or a snack lid (like the penguin and owl designs) to let tiny hands in, but keep his/her snacks neatly in the container.

Caterpillar Stack Cups Snack Container

Purchase your own Boon products at Buy Buy Baby, Target, Amazon.com and Babies’R’Us.

For more info on Boon products, visit booninc.com.

Announcement by Amy Martin, PhoenixBites Editor in Chief

^{Disclaimer: Samples of some items were provided complimentary to PhoenixBites for review purposes. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}

And that’s just the way Charles Smith wants it.  Following true to their motto, “Land to Hand, Vineyard to Bottle”, the success of this brand has put them into general distribution right along with Kendall Jackson and Sutter Home.  To think, just a few years ago, Charles Smith wines only appeared at small Phoenix-Area bottle shops, now it’s everywhere from Costco to Fry’s and Safeway.

But the true value of this wine is not in its easy availability, it actually stems from the quality of the Washington State fruit that is represented in the bottle.  With a quickly developing bouquet of earthy dark berries, powdered chocolate, and spiced espresso, Boom Boom meets the nose with the simple statement, “I’m in your face, drink me!”

After a side-by-side comparison with an Aussie Shiraz of similar cost, it’s no surprise why this little guy is so popular.   And then, checking out Boom-Boom’s price tag of under $15, you will agree; it’s the perfect companion for any meal that features beef, pork barbeque or lamb.  The Boomer is also a great take-along for picnics and smoky Arizona desert cookouts.

For an alternative treat, sip some along with your favorite really dark chocolate (60% cocoa or higher).  A sultry base inherent in this wine combines with semi-sweet chocolate in a way that is difficult to describe.  So if you like a good chunk of chocolate, you’ll find this combo quite the blast.

Serve slightly chilled from the fridge after 30 minutes (60-65 degrees).

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

The new spice blends include:

The Tuscan Steak Rub – described as “A perfect mixture of herbs and spices that takes even the cheapest cut of beef to new heights. Just rub on the meat with a little olive oil before cooking and grill, broil or pan-sear. Also excellent on lamb or pork.”

The Gusto spice blend – “An all-purpose spice rub that adds flavor and zing to chicken, fish, shrimp and vegetables without adding any salt.”

And, the Italian Herb Blend – “A ‘kicked up’ version of Italian Seasoning. It combines some great herbs with onion powder and a little crushed red pepper.”

Each of the spice blends retails at $3.99 a piece and can be purchased online at costantinoskitchen.com or various local farmers’ markets.

Check out Costantino’s Pasta Salad recipe below:

Pasta Salad

Dressing:

• 2 tablespoons champagne wine vinegar
• 1 tablespoon Costantino’s Kitchen Italian Herb Blend
• 6 tablespoons Costantino’s Kitchen Mild Garlic Oil

Salad:

• 16 ounces tricolor rotini pasta, cooked and cooled
• 1 red pepper, cut into bite-sized pieces
• 1 yellow pepper, cut into bite-sized pieces
• ½ pound crimini mushrooms, quartered
• 2 cups grape tomatoes, halved
• ¼ pound cheese, cut in ½” cubes
• ¼ pound hard salami, cut in chunks
• ¼ cup kalamata olives, pitted
• ¼ cup Italian parsley, chopped
• Kosher salt
• Freshly ground black pepper

To make the dressing: Place vinegar and herb blend into a blender jar and let sit for 15 minutes. Turn on the blender and slowly drizzle in oil.

To make the salad: Toss all ingredients with dressing. Season to taste with salt and pepper. Serve cold.

Announcement by Amy Martin, PhoenixBites Editor in Chief

The pre-dinner reception began with a pour of Alma Negra Sparkling Rose Malbec 2010 (the only wine of the night that was not from Mendoza ) sweet, bubbly, and a perfect kick-off for the evening.

Brightly colored bar

To accompany the bubbles, our first bite was the Oyster with rhubarb agrodolce, licorice, and celery. The agrodolce (a traditional sweet and sour sauce in Italian cuisine – as ‘agro’ means ‘sour’ and ‘dolce’ translates ‘sweet’) was both sweet and piquant and played lovingly with the subtle, but still detectable sweetness from the licorice. I loved the sweetness and creamy textures against the oceany/saltwater tang of the oyster.

Oyster with rhubarb agrodolce, licorice, and celery.

As guests rolled in and enjoyed the reception, Pablo Sanchez of Cantena Winery gave us a rundown of the wines to be offered throughout the dinner. It’s a rare treat to have a winemaker travel all the way from Mendoza to host dinner here in the Valley, and I truly felt lucky to learn from him and his tales of work with the winery. Pablo told that although Mendoza, Argentina’s fourth largest city, is mostly desert and endures the heat of the sun 350 days a year, they still cultivate fruits and vegetables and are the largest producers in the world of tomatoes and garlic. They export to Argentina and other countries, including the U.S.

Distrito’s Chef de Cuisine, Pete Balodimas introduced the menu and his inspiration behind the dishes he’d chosen. Chef Pete explained how much he enjoyed working with these food-friendly wines and how his goal was to create a menu that would complement the wines, making them the true star of the evening.

The first course: Langostine with compressed melon, ashed onion, spring green garlic, and pork crackling. This dish easily won ‘best plating’ in my opinion. The green garlic puree with its subtleness and vibrant color was a lovely pairing with the chilled langostine, though my favorite was the ashed garlicky “sauce” – bright and tangy almost like a vinaigrette. Grabbing a taste of the charred onions, a smear of each sauce and a bite of the langostine made a truly perfect bite. The sweet melon and salty pork rind combo was also to die for (no exaggeration). I love salty/sweet combinations, but the crunchiness of the pork crackling took this to a whole new level texturally. Its saltiness against the very sweet, shaved melon was OMG-worthy. The dish was paired with the “bright and light” 2010 Catena Chardonnay.

Langostine with compressed melon, ashed onion, spring green garlic, and pork crackling.

The second course: Hay Smoked Pork Jowl with plum sauce, ramp, and a light salad. The smoked pork jowl had a slight earthy flavor from the hay that was really complemented by the wine pairing – 2010 Catena Malbec, smokey with a deep, gorgeous red color. Hands down, my favorite plate and favorite pairing of the evening. The earthiness of the wine played well with the sweetness of the ruby red plum sauce (which was fantastic with the salty pork). I only wish the portion size had been bigger, though it was entirely appropriate for the 5 course meal. The ‘salad’ was a refresher after devouring that indulgent pork – the salad of fennel, hearts of celery and shaved, peppery radish and the white portion of the ramp. The green part of the ramp was pureed in the bright grass-colored vinaigrette underneath the pork. Absolutely delicious.

Hay smoked pork jowl with plum sauce, ramp, and a light salad.

Next up: The espresso-rubbed Venison with currant and fig, paired with a 2009 Catena Cabernet Sauvignon – another excellent pairing. The venison medallion was rich and tender and the salty crust really accentuated the deep flavors of the meat. The slightly caramelized fig and sweetness of the currants were appropriate companions to offset the saltiness of the meat.

Espresso-rubbed venison with currant and fig.

Before dessert, the Squab with foie torchon, cherry escabeche, cocoa nibs, and saspirillla paired with 2088 Catena Alta Malbec. The meat on those teeny little drumsticks were especially tasty.

Squab

Foie torchon with cherries

To complete the meal, dessert made its way to our table: Blackberry-filled Donuts with fennel and sugar, alongside a coffee pot de crème (caffeinated enough to perk you up a little) paired with 2008 Catena Alta Cabernet Sauvignon. Holy delicious. Dipping a bite of the not-too-sweet donuts into the thick, creamy pot de crème was heaven.  I’m a big fan of the churro/chocolate combination so this similar take on donuts and coffee immediately won me over.

Blackberry-filled donuts with fennel and sugar, alongside coffee pot de crème.

Overall? A fantastic meal. And at $65 per person, I’m shocked at the amount of food and wine we were served. Each wine pairing was extraordinary – huge props to Chef Pete for his creativity. The next time Distrito hosts a wine dinner, make sure your name is in the reservation book!

To learn more about the restaurant and its upcoming events, visit jdvhotels.com

Distrito at The Saguaro | 4000 N Drinkwater Blvd | Scottsdale, AZ | 480-308-1100

Recap by Amy Martin, PhoenixBites Editor in Chief

^{This meal was provided complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}

Given all of this, it’s surprising that many of the white wines made in Arizona taste quite citrusy when grown in the heat and steady Arizona sun without a single fruit tree in sight!  But, just to make us feel a little more at home, many of these are also stony.

One of our own, Arizona Stronghold Vineyard has been perfecting their own renditions of white blends for years and the last few vintages have been hitting the mark. With a unique combination of apple, citrus, and stony earth, some of the essence of the high desert countryside is captured in their wines.

It may actually be their goal to make a wine similar to that of France’s Alsace wine growing region with citrus, pear, and melon fruit combined with rocky mineral. Specifically, with flavors like those of the more fruity wines from the southern part of the Alsace region, it’s fairly close. And other Arizona Stronghold white wines also use ample proportions of Riesling, Pinot Gris, and Sauvignon Blanc grapes to achieve their citrus bouquet and soft body with balanced acidity.

To celebrate 100 years (1912-2012) as a state, pick up Arizona Stronghold’s Centennial White at Whole Foods, BevMo or AJs. It’s priced around $25. Note: With less than 1000 cases produced, the celebration will only continue until the shelves are empty!  Happy 100th Arizona, glad you picked the “Stronghold” to carry the official wine torch.

Chill in the fridge for about 40 minutes (60 degrees). Don’t cool it down too much because the light flavors will be too muted.

Enjoy a little Arizona Stronghold Centennial with your next cheese appetizer and seafood effort. The combination will add a lot to the flavors with a bright Arizona-inspired kick in the palate! This is a “must have with food” due to its acidic structure.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Gilbert – Instead of 19 and 20 year college girls, the ‘Real Housewives of Gilbert’ can take center stage as the Lumber-Jills.

Cen-Pho/So-Pho Corridor – Since Twin Peaks makes up their own verbiage (‘Breastaurant’, ‘Lumber-Jill’) they would fit right in with these neighborhoods with the amalgamated names.

Surprise – because, well, you walk in and… ‘Surprise! Boobs!’

Where will the locations actually be? No one knows yet, but stay tuned, we will let you know if the news pops out! Until then, visit their Scottsdale location:

Twin Peaks Scottsdale | 15784 N Pima Rd. | Scottsdale, AZ | 85260 | 480-483-0921

Announcement by Rodney Hartwig of Adventures in Cuisine, Contributor for PhoenixBites

View more articles from Rodney at adventuresincuisine.net.

The cause of ALS is usually unknown and there is no effective treatment. Proceeds will benefit the Arizona Chapter of the ALS Association who provides annual services to over 350 families throughout Arizona.

Tickets are priced at $125 per person and can be purchased  at BiteNite.org. Visit website to see a current list of participating restaurants. It’s sure to be a barnburner!

Announcement by Amy Martin, PhoenixBites Editor in Chief

One of their well established producers, “Chapillon” has blended a wine called “Revés” (meaning “reverse”).  Presumably it is called this because the percentages of Carignan and Garnacha are done in reverse of the traditional concentrations.  For this wine, there is more Carignan than Garnacha by about 5 points and with about 25% Syrah thrown into the mix.

Just by tasting, who knows what difference reversing the proportions of a couple grapes makes, but for sure, this wine has character.  In some distorted way, this deep red wine starts off like an Oregon Pinot and finishes like a Beaujolais!  What a perfect pick for a blind tasting.  If anybody gets it right, give out a prize and declare that genius “Oenophile of the Year.”

With a bouquet of red cherries, mushrooms, and traces of pineapple, the Pinot impression begins to build.  Then, you’re hit with the raspberries, very interesting.  It finishes off fruity with a little wood. Quickly, the fruit seems to vanish in a show of light acidity and white pepper.  It just keeps begging for another sip to make it believable.  Maybe it’s the “reverse” in action.  It’s definitely a point of conversation for a wine get together.

Revés does not seem to work well with spicy marinara pasta dishes.  But with creamy garlic Northern Italian pasta or a fried pork chop, you’re on.  Don’t pair it with foods that call for a big red wine’s finish.

Pick up some 2006 Revés at Trader Joe’s for $9.99 or less.  It’s a very different budget wine, for sure.

Serve after 20 minutes in the fridge (about 65 degrees).  At over 5 years old, this wine is mellowing due to age but it could keep getting better for a few more years.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.