Monthly Archives: August 2018

Italian Style Baked Mashed Potato Fries Recipe

Italian Style Baked Mashed Potato Fries

These Italian Style Baked Fries are Forking Delicious! To start out with the Potatoes are extra great because they were boiled with a hot banana pepper and an onion to season them to get super yummy. Then they get mashed with a small amount of butter, a little seasoning and a cup of grated parmesan cheese. The potato mixture gets squirted out with a pastry bag and then after around thirty minutes in the oven they are done! I didn’t measure out the dipping sauce I made but it’s extra delicious with these fries too! All that’s in it are some home made tomato sauce, some Bomba Calabrese and a lighter canola mayonnaise. It’s delicious and even my husband loves it and he almost NEVER LOVES any creamy sauce….I haven’t found Bomba Calabrese at any store so I mailed away for it….Bomba Calabrese is a delicious spicy condiment. If you are a fan of spicy I recommend that you mail away for some. This recipe make around 72 fries…..That’s about 8 servings based on two pounds of potatoes but it’s totally likely you will have way less than 8 servings because people are going to woof these down. I know after I served my husband a plate of them he ran back for more…everyone will run back for more.

Ingredients for about 8 servings

2 lbs poatoes – pealed – cut in half

cold water to cover the poatoes

1 Tablespoon kosher salt

1 banana pepper – cut diagonal long ways (I buy them at the Asiana Market……these peppers turn any potato that you boil amazing)

1/2 large sweet onion

5 oz parmesan cheese – shredded

2 oz sweet butter

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

pinch ground white pepper

a few grates fresh nutmeg

optional a little fresh ground sea salt and pepper to taste – for finishing

Directions

Set oven to 350 degrees F.

Cover three baking sheets with Quilon Coated paper or parchment paper and set to the side.

In a large sauce pot add the potatoes, kosher salt, banana pepper and onion. Cover with cold water. Bring to a medium high boil and boil till the potatoes are fork tender. (usually around 20 minutes). When the potatoes are done discard the onion and banana pepper. You need to drain the potatoes. ****You might want to save the liquid for a soup or a sauce because it’s very flavorful***but you don’t need it for this recipe so you can toss it if you want.

The drained potatoes get mashed with parmesan cheese, butter, black pepper, rosemary, oregano, basil, white pepper and nutmeg. Hand mash till mixture is lump free. (I didn’t add salt because the potato mixture is salty enough from boiling and more likely from all the cheese)

Add a large star tip to your pastry bag and start squirting out some fries on to the quilon covered baking sheets. The fries come out a little better if you shake your hand slightly while piping.

Keep going till your done.

Put the sheets of fries in the oven.

In about 15 minutes the top rack will be browning so switch it with the bottom rack and check the fries in another 15 minutes.

After 30 minutes I thought the bottom rack needed another 5 minutes but the two other racks I switched around again and they needed about ten minutes more. But my oven doesn’t cook evenly so you might not have the same issue.

I pulled the fries out when they all looked like this.

Let them cool a few minutes and then you can remove them easily with a spatula.

“Oh God they smell Forking so good!” “I’m so hungry for them!”

Italian Style Baked Mashed Potato Fries

I think everyone will love these fries. The fries have a nice light fluffy center. They have crisp edges, an appetizing aroma and have a really tasty flavor from the parmesan cheese and seasonings. Also everyone will love the sauce. Again I didn’t measure the sauce but it’s only made from home made tomato sauce, bomba calabrese and a small amount of canola mayonnaise.

This one is Forking GOOD!

The Forking Truth

My Forking Thoughts on Kroger Nashville Style HOT CHICKEN Potato Chips

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We are all excited about Nashville Hot Chicken anything here so these Nashville Style HOT CHICKEN Potato chips sound mighty intriguing. I look at the bag and the ingredients. I believe these chips to be vegetarian. They are marked kosher and I don’t see any ingredient that seems like meat.

I open the bag and smell the chips.

They do have an unusual odor. Maybe something like a fryer filled with old grease and paprika.

Take a closer look at the chips.

Smaller sized chips. some are folded. Dusty on the surface. Very crisp and shattering hard.

I taste one…..Taste like spicy BBQ……with lots of paprika….with a little sweet but not too much.

These chips lack chicken flavor and have too much paprika…..I should taste mostly LOTS of cayenne, chicken and dill pickle.

Not a bad chip at all but doesn’t taste like Nashville Style Hot Chicken.

This is subjective and I note that your taste or opinion may differ.

The Forking Truth

Hatch Chile Blueberry Corn Salsa Recipe

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Hatch Chile Blueberry Corn Salsa

This time of year all the markets have corn and blueberries on sale. I thought instead of something sweet I wanted to do something savory. OMG……This came FORKING AMAZING. I know I make pretty good salsas….but this Hatch Chile Blueberry Corn Salsa got flavors and textures that will blow most salsas away……It just pops!……..I brought some over for my husband to taste….he said at first before he tasted it…..”oh I was expecting something better”…….then he taste it. He said, this is surprisingly VERY GOOD!…It really FORKING is!

Ingredients for about 4 servings

1 cup blueberries

1 cup corn kernels -that you just cooked fresh (not frozen or canned corn)

1/2 fire roasted hatch chile – chopped fine (or to taste you might need more or less but start with a half because they are usually super hot)

1/2 cup sweet onion – chopped well

1 garlic clove – ( I used a bigger one) – shredded

1 lime – just the fresh squeezed juice

1/4 cup apple cider vinegar

2 Tablespoons sugar

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 Tablespoons fresh cilantro – chopped

2 Tablespoons scallions – sliced thin

fresh crushed sea salt to taste

fresh ground black pepper to taste

Directions

Mix all the ingredients in a large bowl together. Adjust the Hatch Chile to your liking. Adjust salt and pepper to taste.

Hatch Chile Blueberry Corn Salsa

Something different that’s Forking Tasty!

The Forking Truth

2nd Taste at Szechuan Cuisine in Glendale AZ – Spicier & even Better – with updates******

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Szechuan Cuisine Restaurant is a casual restaurant in Glendale that serves a mix of American/Chinese Favorites and Szechuan Cuisine. They offer two menus but many items offered are on both menus…..BUT THEY ARE NOT THE SAME…….when you order Kung Pao off the regular menu it’s Americanized…….and when you order it off the White Menu it’s Szechuan……Just Chicken and lots of heat………This is not a fancy restaurant but it’s certified clean with a grade “A” health inspection at this time August 2018.

The food I tried last week was pretty darn interesting, especially the Casserole Style Chicken.

Casserole Style Chicken

This food was way better than other Chinese Food I tried in Glendale and so many other dishes were calling my name so I had to come back and try some other things.

We started with an unusual dish called Pork Juicy Dumplings.

This is a hard to find dish that even people in New York are looking for.

You don’t just eat the dumplings.

You give them a little dip in the ginger/soy sauce.

Then you bite a little hole in the top and suck out the soup.

Now you can eat them.

The dumpling wrapper is very delicate so I recommend diving in there before the soup leaks out.

We shared two dishes and one was Water Boil Style Fish. The owner Paul was very hesitant about me ordering this dish. He didn’t know if I knew what it was. I assured him that I was familiar with water boil and told him a few places I tried water boil at. He felt very relieved when I mentioned Szechwan Palace because he told me that he opened Szechwan Palace and also the other Chinese Restaurant at the Cultural Center but left to open Szechuan Cuisine when the Cultural Center got sold.

This dish was a big jolt of fire and very mouth numbing. The heat becomes fun and isn’t painful. For some reason it makes you happy when you eat it. The fish was very tender and this dish also contained bean sprouts and cabbage.

The dish that we both enjoyed most on this visit was another “New to us Dish we never had before”……It was the Spicy Chicken Noodle. This dish has no description on the menu…I thought it might be a soup but it was more than that.

This dish contains tender chunks of chicken leg meat on the bone, potatoes, peppers and noodles in an aromatic spicy and mouth numbing sauce. This dish had much more going on with it than the Water Boil Dish. Don’t get the wrong idea….The Water Boil was good but this dish was Special….It was a Magical Bowl of Yumminess!!!!! They didn’t make this dish as fiery as the Water Boil but it had more flavors and sensations going on. We both thought it was delicious….Everything tasted different…when I got to the onions for some reason they tasted extra sweet to me. We were told that you need to wait to eat the noodles last….so we did. If you wait maybe 20 minutes to eat the noodles they pick up all these great extra flavors……This dish was really Forking Good!…….Maybe the best Szechuan Dish we tried so far….

Last week we tried-

Grandma Salad

Chongqing Spicy Fish

Casserole Style Chicken

We know the owner a little better now and his name is Paul. He told us that he opened Szechuan Palace and another restaurant in the Cultural Center called Beijing House. He said he left and opened this restaurant when the Cultural Center got sold. Now that Paul knows us he said that he wants to order for us when we come back………This is sort of Deja vu…….The former restaurant owner of Lucky’s King Wah Hong Kong Cantonese Restaurant used to do that too…………..

I think it’s really GREAT that Szechuan Cuisine is in Glendale AZ!

This visit was even better! Worth a Fork!

Worth a Fork!

3rd and 4th visits did differ……

For my third visit the owner wanted to pick for me and my my husband. I thought he’d pick out special plates for us…

We received.

Americanized Jalapeño Chicken and Duck that was on the dry side…..oh well. I guess he meant well. The plates weren’t horrible but not great enough to recommend.

For our 4th visit we tried Sour Spicy Cabbage Salad and Kung Pao of the Authentic Chinese White Menu.

The Sour Spicy Cabbage Salad was good and was made with some Szechwan Peppercorns. The Kung Pao was on the mild side in a thick sweet sauce and was made without Szechwan peppercorns. I was displeased that I got an Americanized Kung Pao Chicken..that is not what I ordered but nobody checked on us so I didn’t say anything…..

Seems like communication is a problem here………

I didn’t find a website or Facebook page for Szechuan Cuisine so you just have to visit them at 5158 W.Olive Ave. in Glendale AZ -7 days a week Lunch and Dinner.

EVERY THING is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

2nd Taste at Restaurant Confluence in Carefree AZ – Worth a Fork!

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Confluence is an upscale casual restaurant in Carefree Arizona. They serve unique detailed elevated Modern Cuisine and quality big pour wines in a casual cozy environment. They offer comfortable indoor seating and outdoor seating with mountain views.

I enjoyed an amazing dinner here last month and thought I had to run out and have lunch there since I read on Facebook that they had fresh snapper just flown in and made into a lunch special.

We stated out by sharing one of the vegetable plates called Cucumber.

Here’s an up close look.

There are four unusual kinds of cucumber in here. One might have been lemon cucumber and another was super unusual and very much like an actual finger lime….. there also was radish, shiso (possibly micro shiso), miso, finger lime and sesame seeds, cashew and maybe a few other things as I thought I tasted lemon grass and serrano peppers too. This was very unusual, complex and most of all thrilling in the mouth with so many delicious harmonizing flavors going on in it ….As much as I really loved this dish ……….and I really did I just wish I got a little more finger lime in the parts I tasted…….because finger lime is so special. But don’t get me wrong this was a fabulous dish.

I know most people are not familiar with finger limes that are sometimes referred to as fruit caviar because they burst in your mouth similar to caviar. They are tiny citrus fruits of different colors and most from America look like the picture below. (Finger Limes are also grown in Australia and come many beautiful bright colors.) You squeeze the fruit caviar out to use them. I used to find them at a few AJ’s Fine Food Stores around Halloween time but usually you have to special order this fruit from California if you want them. I just LOVE LOVE LOVE them and had to order this salad when I read finger limes were in the Cucumber Dish.

I read on Confluence Facebook Page today that fresh flown in snapper was going to be a lunch special. I asked about it and I was told they didn’t have it today. Latter the owner comes to our table, apologized to me and said, due to bad weather it wasn’t available. They took the snapper off the Facebook Page and I went with something else. For my meal I tried the Halibut Tacos. I had my choice of side salad, house made chips or a $2.00 up-charge for their amazing fries…….(the fries are famous here and are really great!)………. but I thought they’d be too heavy with what I was having so I went with salad.)

I started with the salad. It had a few types of arugula and other greens. What stood out about the salad was the texture of the greens. They had a crispness about them that was super fresh and different…really super crisp. It really was the simplest of salad but was prepared in a masterful way. The Halibut Tacos are packed with crisp cabbage, grassy cilantro, really tasty lime pickled onions, piccolo de gallo, cream fraiche on flour tortillas with lime wedges. What’s best about this dish is how well the halibut was prepared. Halibut is an unforgiving fish that was prepared moist and perfect. It can be difficult to prepare a small piece of halibut to perfection. You all know me….I have to tell The Forking Truth (that’s my thing incase you are unfamiliar with my blog). The Tacos were GOOD but these were explosively drippy tacos.

My husband had the Prime Rib Sandwich.

The Prime Rib Sandwich was served on crusty baguette and was packed with a mix of rare and medium thinly sliced tender Prime Rib. A creamy ultra flavorful Horseradish-Tallegio sauce embellished the juicy meat. Pickled red onions cut threw all the richness and peppery arugula was the finishing touch to the sandwich. This sandwich is very well made and also well thought out with a lot going on. The sandwich also came with a crisp house made pickle and what seemed like oil free seasoned thin crisp potato chips.

We are full and I wasn’t planning on dessert but they felt bad for me reading about the snapper that wasn’t available so they surprised us with a Vanilla Creme Brûlée. They sure didn’t have to do that…….but it was mighty nice of them.

As you can clearly see that this is a very detailed Cream Brûlée. It had a nice hard sugar crust that’s embellished with carefully carved marinated fruit and also adorned with tender shortbread cookies. It was a nice sweet ending to an incredible lunch!

Last visit was an incredible dinner…..among the best I had this year.

herb focaccia

cured farm egg with faro

snapper with the crispest skin I ever had anywhere

duck

mousse

www.RestaurantConfluence.com

Worth a Fork!

Everything is subject to change and your experience may or may not differ.

The Forking Truth

Mixed Fruit Cobbler with Malted Milk Crust Recipe

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Mixed Fruit Cobbler with Malted Milk Batter Crust

Cobblers do DIFFER! They can be savory or sweet. They are mostly either topped with crust, batter, dumplings or biscuits and a few even come with a bottom crust. I had a bunch of plums, nectarines, peaches and blackberries so I thought I’d make a cobbler. I made an easy batter topping that contains milk so I added some malted milk to it to add another flavor. For fruit pies I strongly prefer using tapioca flour for thickening so I grind tapioca pearls for the flour I need. I’ll be honest and admit at first I thought this wasn’t sweet enough…….but then the next day I topped it with a little vanilla ice cream and it’s just right for me. My husband generally doesn’t like sweets and he thinks it’s just right even with out ice cream. The sweetness of your cobbler will differ depending on the sweetness of your fruits. For the very best results make sure the fruits you use are very juicy, ripe and sweet. Mine weren’t the juiciest or the sweetest and I thought they’d be better as a cobbler and they are!

Ingredients for about 12 servings

13 oz small plums – cut in quarters

1 lb 4oz nectarines and peaches – cut in about same size as plums

14 oz blackberries

1/2 cup sugar – for fruit mixture

1/4 cup ground tapioca – for fruit mixture

1/4 teaspoon course sea salt – for fruit mixture

pinch cinnamon – for fruit mixture

few grates nutmeg -for fruit mixture

pinch ground white pepper – for fruit mixture

1 cup flour – for batter

1 Tablespoon baking powder – for batter

1/4 teaspoon course sea salt – for batter

1/2 cup milk (I used non fat) – for batter

3 Tablespoons malted milk mix – for batter

1 egg – lightly beaten – for batter

Directions

Set oven to 350 degree F.

In a large mixing bowl combine the plums, peaches, blackberries, sugar, tapioca, 1/4 t salt, cinnamon, nutmeg and ground white pepper. Mix carefully and put to the side.

In a medium mixing bowl combine the remaining ingredients and mix till smooth.

In a large baking dish or half pan pour in the fruit mixture and spread evenly.

Now pour the batter on evenly and put in the oven for 30 minutes or until it seems done.

30 minutes latter mine was done.

Mixed Fruit Cobbler with Malted Milk Batter Crust

It’s a #crowdpleaser It doesn’t seem heavy like a pie or filling like a cake. It’s just delicious. A perfect lighter dessert that’s delicious!

The Forking Truth

The 2018 Fall Cereal Line Up * New * Different * Weird *Limited & Special Edition

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Every Fall a New Line Up of Cereals Comes Out full of New, Weird, DIFFERENT, Limited and Special Edition. Up top is Limited Edition Peach Cheerios. That one actually sounds really yummy to me…..don’t know if it is……..

Here is New Cinnamon Oat Crunch Cheerios.

New Chocolate Frosted Flakes. I don’t know? I need a commercial with Tony the Tiger saying, They’rrrrrrrrrrrrrrrrrrrrre Great!

Lucky Charms Frosted Flakes….Come on cereal people…isn’t this just plain old Frosted Flakes with Lucky Charm Marshmallows added? It looks like they mixed up parts of two cereals to make a new one.

When I saw this cereal box I Forking Thought it was a generic brand but I am wrong. This cereal is actually made by Kellogs and is called Unicorn cereal. It says on the box that it’s “Naturally Magic Cupcake Flavored”…………? I guess if I was a little girl I might want to try this one especially if it came with a little sparkle plastic unicorn toy inside.

Banana Split Dippin’ Dots Cereal. Ummmm I wonder if Dippin’ Dots (freeze dried Ice Cream Dots) are actually in the cereal?

NEW Peanut Butter and Cocoa Pebbles……Yaba Dabba DOOH! What was the artist of this box thinking when he designed this? It looks like Fred is farting out the cereal into a bowl.

There is a trend of Cookie Flavored Cereals…..When I see Nutter Butter I think of how this cookie copied Gauchos that tasted a little better but somehow Gauchos didn’t survive and Nutter Butters are still here….Well it looks like you can eat a bowl of Nutter Butters for Breakfast if you want too.

New Banana Pudding Nilla Cereal. Who knows……maybe it’s good?

Chips oh boy………Chips an OY…………I mean Chips Ahoy Cereal…….It it my imagination or does that cereal look just like Cookie Crisp?

Oh God …….They even came out with NEW Oreo Cereals………………WhyyyyyyyWhyyyyyWhy…..

New Golden Oreo O’s……..Oh my…..they didn’t even bother to make the cereal even Forking LOOK Like a Forking Oreo.

And there’s another Oreo Cereal!

They say it’s new but I know I saw it before???? It doesn’t even look like Oreo Cookies….It Forking looks like burnt Fruit Loops or burnt Cheerios.

Well these are among the new 2018 Fall line up of Cereals. Who knows WTFork they will come up with next?

The Forking Truth

Mexican Style Beer Marinaded Roasted Chicken and Braised Potato Recipe

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Mexican Style Beer Marinaded Roasted Chicken

This is a Mexican Inspired Beer Marinaded and Roasted Chicken. After the marinade the chicken gets a spice rub and then rest on a bed of aromatics that sort of steam the chicken. About three-four hours latter or until AT LEAST 165 degrees F the chicken will be done. I don’t usually time the chicken as they all cook up differently. I usually wait till I can smell the chicken and then I know it’s done. I go over the 165 degrees F. I find that if I cook the bird with breast side down it doesn’t dry out. I like the legs extra cooked so the meat just falls off the bone. The flavors are great and the chicken came out moist. I just used a little bit of the juices that ran out of the chicken to serve with the pulled meat. I note that the skin has to be removed unless you finish the chicken in a 425 degree oven for a few minutes but then you risk having dry breast meat (yuk). It’s less risky to just fry up pieces of the chicken once they cool down a bit if you must have crispy skin. At the end of the cooking process for the chicken you are left with this pan of flavorful juices that you MUST USE FOR POTATOES. Scoop out the vegetables and remaining stuff from the pan and add peeled potatoes. Just put in the oven for one hour. One hour latter you have these FORKING AMAZING POTATOES. They come out like un-fried Fondant Potatoes. Really eloquent but also very homey. Really creamy and moist inside. Just season them with some paprika, salt and pepper.

Ingredients for about 8 servings

1 chicken

2 bay leaves – (marinade)

1 12oz lager (beer) – (marinade)

1/4 cup garlic confit – (marinade)

1 jalapeno – chopped – (marinade)

1/2 onion sliced thin – (marinade)

1 lime – cut in quarters – (marinade)

1 teaspoon cumin – (marinade)

1 teaspoon hot smoked paprika – (marinade)

1 teaspoon sweet paprika – (marinade)

1/2 teaspoon cayenne pepper – (marinade)

1 teaspoon sea salt – (marinade)

1/2 teaspoon ground black pepper – (marinade)

1 oz fresh cilantro – (marinade)

1 bay leaf – (vegetable bed)

1 onion – rough chopped – (vegetable bed)

1 apple – rough chopped – (vegetable bed)

1 orange – rough chopped – (vegetable bed)

2 carrots – rough chopped – (vegetable bed)

2 celery ribs – rough chopped – (vegetable bed)

1/2 oz epazote – (vegetable bed)

1 jalapeno – (vegetable bed)

21 cloves garlic – smashed – (vegetable bed)

1/2 cup water – (vegetable bed)

2 Tablespoons ground annatto – (rub)

3 Tablespoons granulated garlic – (rub)

2 Tablespoons kosher salt – (rub)

1 Tablespoon ground black pepper – (rub)

1 Tablespoon dried oregano – (rub)

8 dinner sized brown skinned potatoes – peeled

fresh crushed sea salt – (for potatoes)

fresh ground black pepper – (for potatoes)

8 shakes of sweet paprika – (for potatoes)

Directions

The beer, two bay leaves, garlic confit, 1 jalapeño, half onion, lime squeezed, cumin, paprika(s), 1/2 t.cayenne, 1 t. sea salt, 1/2t. black pepper, fresh cilantro and the chicken go in a marinating bag for at least four hours and up to over night.

Make the bed of vegetables. They go in a large baking dish or half pan. In the pan goes 1 bay leaf, onion, apple, orange, carrots, celery, epazote, jalapeño, garlic and a 1/2 cup of water.

When you are ready to cook the chicken (marinate at least 4 hours or up to over night). Set the oven to 350 degrees F.

Removed the chicken from the marinade and blot dry and put to the side.

Prepare the rub by getting a small mixing bowl and adding the ground annatto, granulated garlic, ground black pepper, kosher salt and dried oregano. Mix well.

Apply the rub to the chicken all over and also inside the cavity.

Fill the cavity from the vegetable bed.

Put the chicken breast side down on the vegetable bed.

Cover tightly with aluminum foil.

Put in the oven till inside the thigh is at least 165 degrees. (I go to 180 usually…but I don’t eat the skin and I prefer the dark meat to fall off the bone…at 180 the breast meat will still be moist this way) This might take 3-4 hours. Every Chicken does cook different. I can usually tell when it’s done by just the aroma.

When the chicken is done remove it from the pan and set on a platter or pan to rest for an hour.

Scoop out all the solid stuff from this pan with a slotted spoon and discard the solid stuff.

Add peeled potatoes, cover the pan with foil and put pan back in the 350 degree oven and one hour later these potatoes should be perfect.

Pull out the potatoes from the hot liquid to serve.

Sprinkle the potatoes with sea salt, black pepper and sweet paprika.

Not so pretty but it’s a #ForkYeah !

The Forking Truth

My Trip to Angel’s Trumpet Ale House in Arcadia/Phoenix AZ Closed****DT Phoenix Location is open for business

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Angel’s Trumpet Ale House is a casual restaurant that serves elevated Bar Foods and LOTS OF CRAFT BEERS. They now are at two locations in Phoenix. I’m at the newer location in Arcadia today.

They have close to FOURTY BEERS on Tap. They offer Beer Flights where you can try SIX three ounce pours for $10.00. They also had a special price for pictures of beer the day I was there. This isn’t a fancy place but it looks new and sort of industrial……..It’s very bright during the day with glass garage doors on both sides of the main dining room. The building looks very much like it might have been some sort of large garage at one time. A large patio is on the other side and at the end of the building there is another enclosed patio with what looks like a sort of pub that is still being built. At the time of this review (8-7-18) Angel’s Trumpet Ale House is difficult to find since it lacks a sign. They’ve been open a month now but it seems the lack of a sign doesn’t matter as they have a following anyway.

It’s energetic and LOUD! Not with music……..but conversations. LOUD!

At the end of the main dining room there are several of these lounge chairs.

I ordered the Avocado Salad with added Chicken.

I have to say that this is an unusually GREAT Tasting Salad. I usually don’t like the taste of smoke but the just right amount of smoked beets with grapefruit supremes, goat cheese, almonds and all the other flavors just POP! It’s an unusually delicious salad…..with different flavors and textures.

My husband had the Matador Sandwich.

This is a detailed sandwich. The Pretzel Roll actually taste like a soft pretzel and is better than most pretzel rolls. It’s stuffed with carefully roasted (and tasty) in house thinly sliced top round, horseradish havarti, sautéed onions and peppers. House made sweet ketchup and creamy but not tangy horseradish cream are on the side and what seems like hand cut seasoned fries complete the plate. Everything on this plate was scrumptious and the house made sauces were impressive.

We did experience one hiccup. (******remember this is a new restaurant at this time)

Our server talked us into the current flavor of house made Pop Tart. It was Blueberry/Rosemary with Balsamic Drizzle. Possibly a brand new person was on desserts and our Pop Tart came out with cooked end crust but a totally Raw really gooey middle. We showed our server the Pop Tart and she did offer to have another one prepared for us but we declined so she took it off the bill.

Service was welcoming and friendly! For the most part the food was very good.

We both were a big fan of the food but the atmosphere was very loud for us…..The original location of Angel’s Trumpet Ale House nearby also in Phoenix doesn’t have the same loud atmosphere so if you are sensitive to this sort of atmosphere the other location is a few miles away.*****UPDATE Arcadia location is closed…Check out DTPHX location

www.AngelsTrumpetAleHouse.com

FORKING EVERY THING is subject to change and your experience may or may NOT differ.

The Forking Truth

Remembering the Food from Joel Robuchon’s L’ATELIER

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The Chef of the Century Joel Robuchon has passed away. My favorite restaurant in Las Vegas was L’ATELIER by Joel Robuchon. It’s a casual exhibition restaurant that serves the most high end tapas plates you can ever imagine. Everything was so masterfully crafted. You have to expect the unexpected….everything is the most wonderful surprise….I don’t know if there is a future for his restaurants so I’m sharing my memories here today.

This is what it looks like inside. You sit at a bar with a view of the kitchen. Everything is black and red.