Monthly Archives: October 2019

The 2019 Reign of #Pumpkinspiceeverything , Pumpkin , Pumpkin Spice and HALLOWEEN

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It’s that WONDERFUL Time of YEAR! The whole world goes Forking PUMPKIN. PUMPKIN SPICE EVERYTHING and also HALLOWEEN! Let’s see WTFork I found this year!

Up top are Limited Edition Junior Mints called Spooky Mints with Black and Orange centers…….I love Junior Mints but the thought of black cream kind of spooks me out…..(plus The Forking Truth is that I don’t want blackened teeth)

Limited Edition – Werther’s Original – PUMPKIN SPICE soft caramels.(great for when you want your teeth to stick together)

On the left is Skinny Syrups Pumpkin Caramel Flavor Whipped Foam Coffee Topping with ZERO calories and Zero sugar………To the right is U Pick Brand Ground Coffee in Pumpkin Spice…….guess they go together?

Smashmallow – Marshmallows in PUMPKIN Pie flavor

Here’s Little Debbie Brand PUMPKIN Delights and Brownie PUMPKINS.

Little Debbie also makes Bat Brownies and PUMPKIN Spice Rolls.

Limited Edition – BelVita PUMPKIN SPICE with natural flavor and OTHER natural flavor….?

Here are Krunchy Melts PUMPKIN SPICE Meringues and Simply Ingredient Gourmet PUMPKIN Cake Batter Cookies.

Archer Farms Pumpkin Spice Almonds

Archer Farms Rustic Pumpkin Spice Trail Mix

Harry and David PUMPKIN SPICE Chocolate Truffle Cocoa Mix

Seasonal Limited Edition Keurig HOT Dunkin Donuts artificially flavored coffee in Pumpkin Spice.

Trader Joe’s PUMPKIN Tortilia Chips

Trader Joe’s Candy Corn Pop Corn……?

Trader Joe’s PUMPKIN SPICE Granola Bark …..granola bark….woof woof!

Trader Joe’s This PUMPKIN walks into a bar Cereal Bars…..LOL!

Trader Joe’s PUMPKIN Spice Cookies and PUMPKIN Joe-Joe’s

Trader Joe’s PUMPKIN Ginger MINI Ice Cream Cones with white confection coating.

Trader Joe’s PUMPKIN Biscotti

Signature Farms PUMPKIN SPICE and Apple Cider coated pretzels

Here is Pumpkin Monkey Bread Mix (on the left) and to the right Pumpkin Spice Donut Mix.

Blessed (Brand?) Pumpkin Spice Scone Mix….just add heavy cream…….(just what my butt needs).

Archer Farms Pumpkin Spice Cream Filled Wafers

Pepperidge Farm Limited Edition Pumpkin Cheesecake Cookies

Pepperidge Farm Pumpkin Spice Milano cookies

Hammond’s PUMPKIN SPICE Dark Chocolate Bar.

M&M’s White Chocolate PUMPKIN Pie candy – WOW did these suck!

UMMMMMMMMMmmmm! M&M’s in Creepy Cocoa Crisp with a layer of dark chocolate. Oh yes I did and these are pretty good!

Trader Joe’s PUMPKIN O’s Cereal

Quaker Life Cereal in Pumpkin Spice, Quaker Instant Oatmeal in Pumpkin Spice and General Mills Cheerios in Pumpkin Spice.

Here’s Kellogg’s Limited Edition PUMPKIN SPICE Mini wheats cereal.

By General Mills – Boo Berry, Count Chocula and Franken Berry Cereals.

LIMITED EDITION – Cap’n Crunch’s HALLOWEEN Crunch with ghost that turn your milk green. Maybe next year they can change it up to with vampires that turn milk bloody red.

Limited Edition – Nonni’s Dark Chocolate PUMPKIN Biscotti (and maple pecan)

Honey Roasted PUMPKIN SPICE Peanuts (Left upper corner) Nonni’s PUMPKIN SPICE Biscotti (upper right) and Pizzelle Da Nonna in PUMPKIN SPICE (bottom)

Here’s Sheila G’s Limited Edition Brownie Brittle in PUMPKIN SPICE with cream cheese chips…

Pirouline Cream Filled Wafers in PUMPKIN SPICE.

Williams Sonoma – Spiced Pecan PUMPKIN Pancake and Waffle Mix

Williams Sonoma – PUMPKIN Seed Toffee

Williams Sonoma – PUMPKIN Paws

Williams Sonoma – PUMPKIN Seed Brittle

Williams Sonoma PUMPKIN Chocolate Chunk Quick Bread Mix

KitKat – PUMPKIN Pie Candy

Eairtimi Autumn Mix Taffy in PUMPKIN PIE, Whipped Cream, Candy Corn and Caramel Apple.

Charms Fluffy Stuff Spider Web Cotton Candy in Sour Apple Flavor….(Blech!)

You can have your eye on someone with these Gummy Eyeballs!

Below is one for dogs

Trader Joe’s PUMPKIN Recipe Dog Treats – WOOF!

Of COURSE there’s a Forking OREO for Halloween!

These are SAME TASTE Oreo cookies but with added orange color and Halloween Designs.

That was The 2019 REIGN of #PUMPKINSPICEEVERYTHING , PUMPKIN , PUMPKIN SPICE and HALLOWEEN

The Forking Truth

My Forking Easiest Best Roast Beef Ever Recipe

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I love cooking eye roast. The only bad part is trimming the eye roast but once your done that the rest is incredibly easy. You need at least a 4 pound piece of eye roast. I use two of them or I cut a whole around 8 pound eye roast in half. Mix up my secret paste recipe. rub it all over the eye roast. Pop it in a pre-heated 500 degree oven for 15 minutes. Shut off the heat and leave it in the oven for 2 hours….Don’t open door. You will have a really great roast beef.

Ingredients for around 20 servings

8 pound eye roast with all the fat trimmed off or two 4 pound pieces with all fat and silver skin trimmed off.

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

1 Tablespoon and two and a half teaspoons ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon Aleppo pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

big pinch ground cloves

Directions

Set oven to 500 degrees F

In a small mixing bowl combine the oil, Worcestershire, salt, black pepper, white pepper, Aleppo pepper, garlic, paprika and cloves. Mix well and rub it all over the eye roasts.

This goes in a pre-heated 500 degree F oven on the middle rack. After 15 minutes shut the oven off but don’t open the door for TWO HOURS.

After two hours I let it rest and it can be served but I use this for roast beef so I chill it over night to get it cold so I can slice it better.

YOU MIGHT WANT TO SAVE THE DRIPPINGS…….They can easily be made into a delicious gravy or soup. If you are doing that add 4 large onions sliced very thing for gravy or rough chopped for soup and add two bay leaves and a few cups of water and maybe some wine. Bring this to boil and then simmer it for like 5 hours and it comes out amazing. You might need to add more liquid.

Forking Easiest Best Roast Beef Ever! People do talk when they eat this and keep saying this is really Forking Good Roast Beef over and over again.

The Forking Truth

My Trip to The Larry Restaurant in Phoenix AZ

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The Larry is a casual restaurant located past downtown Phoenix in the warehouse district in a warehouse. You order at the counter, pay, grab your name tent and seat yourself. They offer seating on an officially dog friendly patio.

Or you can sit inside in at the bar or someplace else in the open airy warehouse.

The Larry offers breakfast, a variety of sandwiches that include a vegetarian burger, pizzas, salads, sides, soup, cocktails, wine, beer and more.

We seat ourselves and someone runs us napkins and silverware.

My photo doesn’t show how mirror reflective and crystal clean the silverware appears to be……

Soon we are off to share several things.

We start out with what they call the inside outside grilled cheese sandwich with an upgraded side of bang bang broccoli instead of the Larry Fries ($8.00 + $3.50 subject to change)

We start with the fried bang bang broccoli that is topped with bonito flakes and Asian Seasoning and come with sweet chili sauce. The Broccoli is delicious and amazing….It has such a great meat like texture and doesn’t seem too heavy or too oily. It’s just right! It’s so good that it doesn’t need the sauce…really REALLY yummy! I could eat them all day long.

The inside outside grilled cheese is made with double cheddar and fontina cheese. For me this sandwich is too greasy, taste sort of like burnt cheese and lacks a gooey cheese center. Sorry but if I tell The Forking Truth I can’t stomach this one…..But what is not great to me is magnificent to my dogs and they thought it was tail wagging great!

The other sandwich we shared was the KFC Korean Fried chicken sandwich upgraded to hash brown fries instead of Larry Fries ($12.00 + $3.50 subject to change).

The hash brown fries had a really delicious potato flavor to them…….They had a mashed potato texture inside that might have been over mixed because they seemed sort of gluey. The KFC Korean Fried Chicken sandwich is an inspiration and lacks the crisp crackly seasoned crunch and the sweet and spicy flavors that real Korean Fried Chicken has. I liked that the sandwich was served on a house made bread that was the perfect size for the sandwich. There were also pickles that seemed like house made. The sandwich gets an A-OK……Could be a little more tender, juicy and more flavorful. It was A-OK.

That was my trip to The Larry in Phoenix.

www.TheLarryPHX.com

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

The Forking Truth

Persepshen Restaurant Phoenix AZ- Worth a Fork! – Newly opened Farm to Table

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Persepshen (per’sepSH(e)n) is a farm to table type of restaurant that opened in Phoenix Arizona. They locally source as much as possible, serve organic and do whole animal cooking. Everything is made in-house by scratch. It’s a small restaurant that offers a large menu with lots of variety. The menu is broken down into snacks, small plates, big plates, real big plates, kiddos, sweet treats and just a bite treats. They offer local beers and liquors and also offer wines and Italian sodas.

Near the main dining room it looks like this. (nonstop people walking by)

From my seat it looks like this.

It might be a sort of a chic rustic sort of atmosphere.

The bar.

The kitchen.

The menu was pretty darn massive with a lot of variety for a small restaurant.

We arrive and my husband is starving so he tries a “just a pig stick” with hatch chili while we are deciding ($3.00).

It arrives wrapped up and here it is unwrapped. It’s made in house from the whole animal. I keep hearing….”this is really good!”………..”this is REALLY good!”

Our server was very knowledgeable on the menu and gave many suggestions.

We finally decide and here the plates come.

Our first plate is the melon ($13.00)

It’s a nice light refreshing starter with house made pickled peppers, mint, honey, goat cheese, black peppered cashews, micro greens and of course melon. (this could also be a nice light dessert)

Our next plate is the wood roasted carrots ($9.00)

They arrive in a hot skillet on a slice of tree. The carrots are wood grilled and are tossed in bbq sauce with pickled sweet peppers and are also topped with crispy onions. This plate ran on the sweet side. Maybe too much bbq sauce.

Our main plate was the wood grilled sirloin steak ($22.00).

It was prepared medium-medium/rare. It had a nice sear with a well seasoned exterior and a fresh tasting tender delicious interior.

The steak was covered with lots of young grilled black eyed peas. They had a nice wood grill flavor to them and sort of were similar to green beans. Tostones and chimichuri completed the plate.

The sweet ending was a yuzu laced slice of pound cake embellished with poppy seeds, blueberry jam, creme fraiche and candied basil leaves.

I’d say that Persepshen was Worth a Fork!

Worth a Fork!

I haven’t found a website for Persepshen but they are on Facebook.

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

The Forking Truth

My Trip to the 2019 Arizona Taco Festival at Westworld of Scottsdale AZ

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The 2019 Arizona Taco Festival was a two day event held at Westworld in Scottsdale. It ran from Saturday October 12th and Sunday October 13th. General Admission tickets ran around $15.00 a person but discounted tickets were available on Groupon for half price. Tacos did cost around $3.00 each. In addition to tacos there were other activities such as a chihuahua beauty contest, a hot pepper eating contest, a hot sauce expo and a tequila expo and more. Certain activities were for an additional charge. Parking was about a mile from the event. Closer parking was available for $20.00.

I went on day two Sunday the 13th. I got there bright and early about 20 minutes before opening. The line wasn’t too bad today and the weather wasn’t too bad either. It was on the warm side but breezes blow by to cool you off.

I warn you that I tell The FORKING Truth so don’t expect every stop here to be perfect.

The people behind us

Our first tacos came from Taqueria Mi Lindo Guanajuato.

The one on the right was chicken and the one on the left I forget…It was either beef or pork. These were ok and messy to eat. I noticed that most of the tortillas were not grilled today.

Next we tried a combo taco plate (chicken, beef and pork) from Taste of Korea.

This was one of the few places that prepared nicely cooked moist proteins….but these tacos were made with LOTS of mayonnaise that sort of grossed us out. The beef was very sweet tasting. The chicken might have been the best of what’s here.

Next we shared a bean taco from Los Sombreros.

It was on the bland side……

Next was a red chili chicken taco and a fish taco from Vaqueros.

These tacos were tasty and it was nice to have the grilled hot serano pepper. I know that tacos in Mexico usually have some more vegetables in them to be tastier. These were also almost impossible to eat standing up.

It really wasn’t too busy here at lunch time.

They have someone spinning records.

This lone tent looked interesting….Might have missed out on something good?

Tried a chicken taco from Superfarm Super Truck because they displayed a lot of awards.

The sauces on this tacos were VERY GOOD but this taco shell has seen better days…..It’s like air dried and crunchy.

Next was Sr. Ozzy’s

They had a line and were selling TWO Tacos for Three dollars.

By now I’m sort of full and couldn’t go on much more but my husband is still hungry. So he eats these tacos and I just take one bite out of the beef taco. (bottom left) Beef is seasoned well but it’s sort of boring without all the vegetables. I didn’t try the seafood taco. It was the only cooked tortilla we tried today but my husband said it tasted fishy.

Next is a chicken taco from Vecina.

This chicken is dry and the taco is cold. I think these were made a long time ago.

I really had high expectations for a vegan carne asada taco from Verdura. I’ve been to Verdura and have had good vegetable plates there.

It looks good. I’m very thankful that I tried the tiniest morsel before attempting a bite. THIS IS INEDIBLE. THIS WAS THE FORKING WORST TACO I TASTED AT THE TACO FESTIVAL> It’s a #FORKNO …..They must have had an accident and dumped a whole large container of salt into it. It’s so salty that this taco could kill people. I wished at the moment that there was some sort of food super hero that I could call to fix this……. I bet the nearest trashcan is full of these tacos.

That was my trip to the 2019 Taco Festival.

I don’t expect to return again.

www.AZTacoFestival.com

But EVERY FORKING THING is subject to change……Your experience may or may NOT differ…..

The Forking Truth

Baked Cheesy Crisp Fluffy Piped Fries with Huitlacoche Corn Salsa Recipe

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I have some frozen Huitlacoche to use so I’m looking up recipes to see how other people use Huitlacoche. I noticed that many recipes out there combine parmesan cheese with Huitlacoche. I think my baked cheesy crisp and fluffy piped fries will go well so I’m making them. They are FORKING DELICIOUS with Huitlacoche Corn Salsa. The Huitlacoche Corn salsa recipe is based on the Santa Fe School of Cooking Recipe. I simplified the recipe some because it seems silly to roast one clove of garlic…..I also changed most of the proportions of ingredients…Like because I didn’t want it to have so much corn in it. I think I used enough corn. Anyway the combination is delicious!

Ingredients for around 4 servings

1 lb potato – peeled – hot mashed well or riced

1/2 cup parmesan – shredded

1/2 cup Italian blend – shredded (I use mozzarella, provolone, sharp provolone)

1 oz unsalted butter

1 egg – beaten

1/4 teaspoon ground white pepper

1/4 teaspoon course sea salt

1/2 cup corn off the cob

1 Tablespoon canola oil

1/4 cup diced onions

2 garlic cloves – ground to paste or microplane (I used one unusually large clove)

1/2 cup red wine

1/3 cup frozen Huitlacoche

2 teaspoons chipotle en adobo sauce

1 teaspoon fresh epazote leaves – chopped

2 Tablespoons fresh cilantro leaves – chopped

salt to taste

pepper to taste

Directions

Set oven to 350 degrees F. You need two baking sheets lined with quilon coated baking sheets or parchment paper.

The potatoes get mixed with parmesan cheese, Italian blend cheese, butter, egg, white pepper and salt.

Get out a pastry bag with a big star tip and pipe out the fries into around 2 1/2 – 3 inches long. Leave a little bit of room around each fry. I got around 73 fries. They go in pre-heated 350 degree F oven till they brown some. Use the middle and bottom racks. In my oven this took 30 minutes but timing can differ some.

While the fries are cooking you can make the Huitlacoche Corn Salsa.

Get a fry pan on medium high heat with the oil and then add the onions and cook till they are lightly brown. Then add the wine, chipotle sauce and garlic. Reduce to half. Now reduce heat to medium/low. Add the corn, Huitlacoche, and epazote. Cook about 5 minutes. Take off the heat and add the cilantro. Serve with baked crisp fluffy piped cheesy fries.

Baked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa

Forking YUMMY! The flavors dance and sing here! This combination is da bomb. A special THANK YOU to The Santa Fe Cooking School for their Huitlacoche Corn Salsa Recipe. I never would have thought about the amazing combination of red wine, epazote and chipotle together to make a salsa. Pops of sweetness from corn. This combo goes like magic with the Huitlacoche and the Baked Cheesy Crisp Fluffy Piped Fries.

The Forking Truth

My Trip To Fellow Osteria in Scottsdale AZ

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Fellow Osteria is a full service Italian Inspired Restaurant located in Scottsdale Arizona (the area between the Phoenix Zoo and the area the boarders Tempe). From the outside and inside the first thing you notice is how lovely, vast and park-like the outdoor seating is.

The indoor atmosphere is bright, airy, crisp and modern and is filled with lots of bright light during the day.

We started by sharing the arancini.

We received five fried rice balls that were crisp and seemed free of oil. They were dusted with hard grated cheese and were made with saffron, fontina cheese and sat in an oregano heavy tomato sauce.

They had a perfect texture and the correct amount of saffron but were on the one note side. Today’s batch could use just a small amount of pepper, stock, onion and wine and a more flavorful cheese like parmesan inside……. Then they’d be really great. ($10.00 subject to change)

We both tried the Lunch Love – eight inch pizza with half house salad, kale salad, or arugula beet salad. ($9.99 subject to change). What’s not to love? A personal size pizza and a healthy salad for only $9.99.

We were served our salads first. Both salads were the perfect size.

The top salad is the house salad. It’s made of mixed greens, heirloom tomatoes, Parmigiano cheese and is lightly dressed with a vinaigrette dressing.

My salad was the bottom salad.

I liked that my salad had a lot of textures to it. This salad is a bowl of arugula, tender-crisp beets, whipped ricotta, candied walnuts, chives and a light vinaigrette. I thought the cheese was very good and creamy but the walnuts were heavily coated with lots of sugar today……………..

Things were timed nicely and our pizzas arrive after we finish our salads. I got the pizza made with sweet charred corn, ricotta cheese, Parmigiano Reggiano and Calabrian Chile.

It’s a non traditional pizza that is delicious!……The crust is unusual too……It is crisp on the bottom and looks like it’s made with some sort of wheat or grain flour that is organic. The menu reads organic flour and tomatoes….

Anyways…….I taste that the corn was fresh, sweet and charred. The ricotta is creamy and lightly seasoned. The Calabrian Peppers add a good deal of yum and zip…..This non traditional pizza is YUMMY DELICIOUS!

My husband to my surprise ordered the pizza with pesto, mozzarella, braised chicken and heirloom tomatoes.

I tried two bites. This pizza was cooked perfect….It was nice and crisp and fully cooked. The cheese was rubbery on this pizza and the chicken was dry. We both enjoyed the corn pizza much more. The corn pizza is the way to go…It’s delicious!

That was my trip to Fellow Osteria

www.FellowOsteria.com

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

The Forking Truth

North African Style Spicy Carrot, Beet and Chickpea Side Dish Recipe

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Some of the most delicious vegetable dishes I’ve tasted were North African or Moroccan dishes so I used those flavors and came up with this dish. This dish is a BOMB of flavors so it’s not for everyone but it really is delicious. It’s spicy, sweet, salty, sour with fresh herbs that brighten it up. I think it would FORKING GREAT with some grilled chicken and maybe a little plain white rice or couscous for one of those bowl meals.

Ingredients for about 7 servings

1 lb carrots – peeled and in slices

2 beets – roasted – peeled – cut in cubes

1/4 cup golden raisins

1 – 15.5 oz canned reduced sodium garbanzo beans – rinsed three times – drained

6 pimento stuffed green olives – sliced

1 Tablespoon course sea salt (or to taste…)

1 Tablespoon extra virgin olive oil

5 garlic cloves – ground to paste or microplane

2 Tablespoons tomato paste

2 Tablespoons Aleppo pepper

8 Tablespoons water

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika

1/2 teaspoon sweet paprika

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 bay leaf

2 Tablespoons apple cider vinegar

1 Tablespoon date syrup (I used local McClendons Brand)

2 Tablespoons parley leaves – chopped

2 Tablespoons cilantro leaves (some fine stems ok) – chopped

2 Tablespoons mint leaves – chopped

Directions

Preheat oven to 350 degrees F.

In a baking dish add the carrots, raisins, chick peas, bay leaf and olives and set to the side.

Peel beets and wrap in foil with a little water. (place on a lined baking sheet or pan because they might leak) ((Also you can’t cook gold beets this way because they react with foil. You boil gold beets)) Roast till done (about an hour or more depending on size and freshness)

In small mixing bowl add salt, oil, garlic, tomato paste, Aleppo pepper, water, all the paprikas, coriander, cumin, vinegar and date syrup. Mix well and pour over carrot/chick pea mixture. Cover with lid or foil. Cook till carrots are soft. Timing will differ depending on pan, oven and size and age of carrots. Mine were done in 75 minutes. Mix in the beets and fresh chopped herbs before serving.

North African Style Spicy Carrots Beets and Chick Peas Side Dish

It really is delicious! if you can take some heat and bold flavors you will enjoy this.

The Forking Truth

Little Cay Restaurant Scottsdale AZ – Worth a Fork! DELICIOUS Caribbean/Latin Foods****UPDATE NOW CLOSED FOR BUSINESS*****

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******UPDATE NOW CLOSED FOR BUSINESS******Little Cay is a casual sort of fast full service Caribbean/Latin Restaurant located in Scottsdale Arizona. They serve Cuban Style pressed sandwiches, tostones (bread-less) sandwiches, salads, classic platters, layered rice and bean with greens chop chop platters, desserts, kids menu and more.

They offer some patio seating.

Seating at the bar.

High top seating, traditional tables and booth seating.

Lots of natural light comes in threw the glass front. It’s bright and cheerful with bright accents and beach theme photos. Tv’s are up for viewing.

Each table is set with a house made vinegar that a bit spicy but flavorful. It was called something like picay (sounds like pee-kay).

I tried the Key West Chop Chop ($9.95 subject to change)

It’s made up of moist delicious grilled marinated chicken, greens, tomatoes, YUMMY curry mayo sauce, rum (yes) rum soaked cranberries and underneath is yellow rice and black beans.

Ohhhhhh all these flavors are delicious…but when you add a little sprinkle of that magic vinegar every thing really POPS! It’s so GOOD!

It was opening weekend so they gave us complimentary maduros. (normally $3.95 subject to change)

They are caramelized sweetened plantains. YUM! just right for dessert!

My husband tried a classic plate of la isla bonita ($11.95 subject to change)

His plate was made of ropa vieja beef, lechon pork, yellow rice, pink beans, tostones and and delicious sauce called ajilimojili sauce. Woo HOO! All is delicious here too!

Honestly I thought this was a typo………The key lime tartlet is only $2.75 (subject to change……it should…..) So we had to try it.

A little bit of fresh lime zest adorns the whipped cream. The filling is absolutely delicious with just the right amount of lime flavor and tang. It’s not too sweet either. The filling in this pie is up there among the better key lime pies that I’ve tried. Delicious and just the right size.

We really enjoyed all the food at Little Cay. We’ll be back!

*****UPDATE NOW CLOSED FOR BUSINESS*****

Little Cay in Scottsdale AZ is Worth a Fork!

Worth a Fork!

www.LittleCayAZ.com

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

The Forking Truth

Sapiens Paleo Kitchen Scottsdale AZ is Worth a Fork! It doesn’t matter if you are into Paleo to dine here.

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Sapiens Paleo Kitchen is a small French Style, Paleo, gluten free, B.Y.O.B, restaurant located in Scottsdale Arizona. They offer healthy quality Paleo inspired French Cuisine by the experienced French trained master chef Aurore de Beauduy. Paleo is healthy cuisine designed to choose foods for your best health. Many foods such as grains, most dairy sugar, and more are avoided. This is a SMALL restaurant and the whole dining room is pictured above. Reservations are necessary.

The tables are small and are somewhat spaced close together.

It seems like you get more space when you gaze at the Mountain View threw the front window.

We started out with a paleo bread platter ($10.00…subject to change) and the balsamic braised brussels sprouts ($5.00….subject to change).

We received an assortment of thin toasted breads and chunks of bread, smoky tomato jam, artichoke tapenade. Some bread thins were herbed and some contained fruit. The chunk bread seemed richer and all the dips were tasty. Balsamic braised Brussels sprouts had a nice tender crisp texture. The portions ran larger than from a typical French Restaurant.

For dinner I had the branzino special ($31.95….subject to change).

This branzino is seasoned just so and just melts in my mouth. I don’t recall having a branzino that was prepared or tasted this well before. There is also this delicious parsnip puree here and hericot verts, large capers, frilly lettuce, persimmon and a sweet tomato.

My husband went with the rabbit stew in a dijon mustard sauce with potatoes and onions. ($28.00….subject to change).

He said it was really great and just right for him. He also mentioned that for me it might run a little high on salt..

We decided to share the daily made les chocolates ($10.00…..subject to change).

At first taste you know that you are eating high quality chocolate. I sort of wish I had a big box of this to take home. It’s really Forking Good! Some chocolates have fruit, some have nuts and one is filled with coconut. This is a generously sized plate and we shared it with two other people at our table.

High quality, reasonably priced, masterfully prepared food that is healthy.

Sapiens Paleo Kitchen in Scottsdale AZ is Worth a Fork!

Worth a Fork!

www.SapiensKitchen.com

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

The Forking Truth