Tag Archives: #foodie

Brunch at Cala Restaurant at The Senna House in Scottsdale AZ – Under Seasoned & Under Dressed so Underwhelmed

Cala is described as a Modern Mediterranean Restaurant. It is in the small boutique hotel called Senna House in Old Town Scottsdale Arizona. The restaurant is led by celebrity chef Beau MacMillan. Parking is difficult but not impossible. It’s just like city parking. You can valet there or search for a parking spot somewhere. The nearby lots are tow-away zones but we’ve found a parking spot down the main road.

We’ve found the hostess desk. Eventually someone walks by and says that a hostess will be with us. We waited about ten minutes. During that time I could look around.

inside with patio view

Inside is comfortable looking, modern, airy, and visually beautiful. There are lots of live plants. It’s like a big patio inside and also they have an actual outdoor patio with another bar outside.

inside bar area

It’s impossible not to notice that NOT ALL but most of the females working there are wearing very little up top and not enough down below to cover their panties. Two servers today are wearing long jeans with a tank tops. I can’t decide if they are going for a beach in the desert look or a Hooters at The Senna House look?

This photo was the most family friendly of what was seen…..Other women I saw had the daisy dukes with their buns exposed.

Cala is for sure a great destination for younger men or any males that enjoy looking at young women in skimpy outfits……maybe even your grandpa…… But maybe not so great for most other women, young children, or grandma.

Eventually a brestaurant hostess seats us…..She looked like a teenager……..She wore hot pants and a top that exposed 49% of breasts…whole middle and part of stomach)………..She seats us at a table where I have to brush away what looks like a big spill of granola from my bench….(sorry now that I didn’t photo all that I brushed off)

I thought I bushed it all and then I found this next to me.

We look at the menu. They have cocktails for the table. They also offer sharables like flaming cheese, and mezze plates ($58…that one seemed steep to me?), Cala power bowls, brunch plates like a green Chile pork burrito, burgers, banana French toast, insalada pizza, and a few desserts.

I thought that the spiced lentil & chickpea bowl with added salmon sounded good so I ordered that and I received a very large bowl of food.

It’s suppose to contain lentils, chickpeas, carrots, tomato, beets, cucumber, feta, and tahini-citrus vinaigrette. I wasn’t told but found out that the carrots and beets were missing and were replaced with crunchy corn nuts. (would have ordered the other bowl if I knew) Crunchy corn nuts seems like a bar snack………..and I believe that corn nuts are a South American food and don’t seem Mediterranean and also are not a replacement for carrots and beets. ….In a nice restaurant they usually let you know if they are out of something……..

Anyways-

I taste the dressing. To me it taste like tahini and lemon…….pretty much nothing else. I would expect to taste cumin, coriander, salt, and at least pepper. I can only guess that ingredients are missing from the dressing? ……I DON’T KNOW if ingredients are missing but I think so because the the bowl had missing ingredients and also the food I enjoyed from the chef’s previous restaurant was flavorful and delicious……so I was expecting flavorful and delicious here………

Then I taste the salmon. It’s prepared nice like it seems like it was slow cooked. It has a very good texture but it is also unseasoned and unseasoned is at the very least UNDER-SEASONED. For some odd reason it’s slightly fishy.

not seasoned

It taste exactly like the bloodline all the way threw. This bowl is mostly unseasoned. The crunchy corn kernels add a little salt. The best thing in my bowl are the tomatoes. They are extra sweet today. I could have sent this back but I usually don’t send things back at restaurants….especially when I can’t see into the kitchen. I used to work in restaurants and most were professional but I did work at a certain restaurant that was one of the busiest restaurants in the country. That restaurant was unique and very different from all the rest. They didn’t hire culinary students there to work in the kitchen instead they hired their cooks fresh plucked from the local jail to cook the food. When you sent food back…The cooks got unhinged….. you’d be sorry if you saw what they did to the food…….I’m not kidding….. It was exactly like from that 2005 movie called Waiting. When I saw that movie I thought they stole a memory from my head for the movie. Don’t send food back unless you can see into the kitchen….”You’re welcome.”

My husband ordered the shakshuka burger with fried cheese instead of the whipped feta cheese. He said that the fries seemed good and he received a very generous portion of fries. Also the bun was grilled nicely. He asked for the burger to be prepared medium (because he thought it was going to be made out of lamb..((his error…it’s beef)). (red pepper tomato jam, whipped feta, cilantro, fried egg, and fries)

The bun was grilled nicely.

The egg was a little under with some runny white and wasn’t seasoned. No seasoning is UNDER-SEASONED.

He said that the jam had very little flavor and the burger was extra dry. It was very dry. We brought home a small piece for our dogs and it was so dry that it was hard for me to break up.

*******Summing things up.***********

I had to wait ten minutes for someone to seat us.

I was sat at a bench full of crumbs that I had to brush off myself.

My meal was a very large portion but was missing some ingredients (beets & carrots). However it did contain an unexpected substitute (crispy corn nuts). It also was under seasoned (no seasoning on fish and possibly missing seasoning in dressing?) and the protein was a little off.

The burger didn’t seem seasoned and the egg was under seasoned (not seasoned). The burger was also cooked till dried out.

Maybe dinners are better or I hit them on an off day? I don’t FORKING know.

The next day I got an email from Cala asking me to rate the food and to write about my experience there. I filled it out and briefly explained everything I mentioned here. Haven’t heard back from Cala as of yet (and that was over a week ago as of 5-4-22).

That was my trip to Cala…Under-Seasoned, Under-Dressed, and left Underwhelmed.

www.CalaScottsdale.com

7501 E.Camelback Rd Scottsdale AZ

480-590-5676

Everything is subject to change.

The Forking Truth

A Taste of Tia Carmen Phoenix AZ – Newly Opened + Worth a Fork!

Tia Carmen is a high quality contemporary southwestern style restaurant. They use Arizona purveyors and cook with a wood fired grill. The restaurant is led by Michelin star chef, restauranteur, Bravo Top Chef, and cookbook author Angelo Sosa (pictured below in the white chef shirt).

The restaurant is airy and modern.

inside

They also offer a very large patio and for V.I.P.S. semi private cabanas.

Tonight’s menu started with appetizers in a section called Light Bright + Fresh . They offered things like a seafood platter, avocado aguachile, lamb ragu with mesquite noodles,(a really FANTABULOUS) tuna crudo, –

Tuna Crudo from Tia Carmen – corn coconut broth, smoked Chile oil, dill

and (really great) wagu kebabs (that might be twist on a Thai snack food called Miang Kham (stuffed perilla leaves).

wagyu kebabs – sesame leaf, pickled onions, serrano chile, Thai basil

They had three tostadas on the menu tonight. They were tuna, beef and beef bone marrow, and corn.

The entree section is called Charcoal + Wood + Fire. Some of the entrees that they offered tonight were mushroom menudo, whole mesquite smoked chicken, whole trout, third day dry aged tribal land Arizona grass fed New York Steak, Wagyu Tomahawk rib eye, (interesting and really good) Baja striped bass,-

Baja striped bass – Thai Basil, mole verde – The fish is encrusted with seeds, nuts, herbs and high quality sea salt. It becomes magical when you eat it with the foam and mole verde.

and Tia Carmen’s (the chef’s aunt’s famous chicken dish) Chicken Guisado with high quality olives, hard to find chimayo Chile, garlic, and turmeric rice.

Tia Carmen’s Chicken Guisado (very good stewed chicken)

They offered a selection of side dishes called Grains Greens + Roots. Some of those offerings were street corn, yucca brûlée, and tepary bean chorizo ragu.

The appetizers were delicious but very light. The striped bass also was very light so I did have room to try a dessert and tried the coriander torte.

coriander torte

Here is a better look.

coriander torte

It’s described as dulce de leche and orange cream. The tart is very well made with a perfect thin crust. It creamy but not very sweet or overly rich. I sort of want more orange but it still is very good and was a nice sweet ending.

That was a taste of Tia Carmen – Newly Opened and Worth a Fork!

Worth a Fork!

Tia Carmen at JW Marriott Phoenix Desert Ridge Phoenix AZ

5350 E Marriott Drive Phoenix AZ

480-293-3636

www.JWDesertRidge.com

Everything is subject to change.

The Forking Truth

The FANTABULOUS Dish – The Tuna Crudo from Tia Carmen Phoenix AZ – WORTH A FORK!

The FANTABULOUS Dish means – Top of the line, Marvelously good, Peachy keen, and DYNAMITE! It also means that it is worth driving across town for. The Tuna Crudo from Tia Carmen is all that and more! It’s from Michelin star chef, restauranteur, Bravo Top Chef, and cookbook author Angelo Sosa.

Tuna Crudo from Tia Carmen

It’s described as corn coconut broth, smoked chile oil, and dill. The tuna is melt in your mouth silky fish with just the right amount of fresh dill,There is a little embellishment of roe that adds a little texture a little taste of the sea but THAT BROTH IS BOMB…….It amazing….It just turns all that very good into MAGICAL.

The only downside…..is that it is hard to spoon it all out. Maybe it should be served with a straw?

The Tuna Crudo from Tia Carmen is officially a FANTABULOUS Dish and is WORTH A FORK!

WORTH A FORK!

Tia Carmen at JW Marriott Phoenix Desert Ridge Phoenix AZ

5350 E Marriott Dr PHX

480-293-3636

www.JWDesertRidge.com

The Forking Truth

Beet Pudding with Yuzu Cream by Apricot Lane Farms Recipe

I’m always looking for new beet recipes and came across this recipe from Apricot Lane Farms for Beet Pudding with Yuzu cream. It’s a very good recipe that is also easy. You can even substitute another citrus since fresh yuzu is hard to come by. It’s not as good as fresh but I used bottled yuzu because I like the unique flavor. I also made one mistake while cooking this recipe. I substituted corn starch for the arrowroot…..It turns out that corn starch has far more thickening power than arrowroot. Luckily I had some thickened beet liquid that I added to thin it down to the correct consistency. So if you substitute corn starch you will only need one tablespoon and don’t use two tablespoons like I did. This makes 8 servings.

Ingredients for 8 servings

2 medium eggs

1/4 cup honey

1/8 cup yuzu juice

2 Tablespoons unsalted butter – cut up in small cubes

1/2 cup heavy cream

12 oz beets – peeled, small dice

1 cup heavy cream

1/2 cup full fat coconut milk

1/4 cup honey

1/4 cup yuzu juice

4 medium egg yolks

2 Tablespoons arrowroot

1 teaspoon vanilia

Directions

Make the yuzu cream.

1 Fill a medium saucepan with around 2 inches of water. Bring the water to a simmer on medium – high heat.

2 In a medium metal bowl combine the 2 egg yolks and a 1/4 cup honey. Set the bowl over the simmering water. Whisk one minute. Add (1/8 cup) yuzu juice and continue whisking till thickened (5-6 minutes).

3 Remove bowl from the pot and whisk in butter a few cubes at a time till incorporated. Cover bowl. Refrigerate until cool.

4 When curd is completely cool whip up 1/2 cup of heavy cream until stiff. Use a rubber spatula and fold in the curd. Cover and refrigerate until ready to use.

5 Make the beet pudding. Place beets in a medium sauce pan with around 2 inches of water. bring to boil on high heat. Reduce to a medium-high simmer. until beets are fork tender (15-20 minutes).

6 Drain the beets and blend them up with the heavy cream, coconut cream, honey and salt. Blend till smooth and creamy. This mixture goes back in the sauce pan. Bring it to medium heat and simmer for around 5 minutes and so that it thickens some.

7 While the beet mixture is simmering in a small bowl mix together the egg yolks, yuzu juice, arrowroot, and vanilla and set to the side.

8 ladle about a 1/4 cup of the beet mixture and whisk it into the egg mixture and whisk well. SLOWLY pour the egg mixture into the beet mixture whisking aggressively. Continue whisking until the mixture is thick. Remove pan from heat.

He found this interesting

Have 8 cups ready for the pudding. Top with yuzu cream when ready to serve!


Beet Pudding with Yuzu Cream

A special THANKS! to Apricot Lane Farms for this amazing recipe.

The Forking Truth

NEW WEirD DifFereNT Limited and Special Edition Foods Out There April 2022

There is ALWAYS something new, weird, different, limited, and special edition out there in the wonderful world of food. We never know WTFork we will come across when we shop for food. Here are a few of the foods that I came across recently. Most of what I found this month was just different.

Up above is-

DIFFERENT – Wicked Foods brand Bac-No-Naise vegan mayo….If I invented a vegan mayo I’d name it Yeah-on-naise not bac-no-naise….Doesn’t Yeah-on sound better?

DIFFERENT – Wicked Kitchen Brand – Punchy pumpkin laksa kit…….Not familiar with Laksa but I know that laksa is a spicy noodle dish…….So why don’t they just call this spicy noodle kit (vegan)?

DIFFERENT- Wicked Kitchen Shiitake ramen broth kit (also vegan). It sounds delicious but can’t say if it is a winner or not unless I try it………

And now for some more Wicked but not Wicked Brand………

NEW – Garden of Eatin’ Wicked Hot Spicy Corn Chips……….Might be good?…Might be Wicked hot?

NEW (Sort of) – Garden of Eatin’ Red Hot Blues Corn Chips that are now tastier than what they used to make………Well at least they are honest.

NEW (Sort of) Garden of Eatin’ – Blue Corn Chips that are even tastier than what they used to sell……..

DIFFERENT – Crunchers Crunchy peanuts in hot chili lime, cheese and ranch. I bought the cheese coated peanuts……My husband didn’t like them and said, “YUK” “GROSS” and then said that they taste like peanuts that were coated in buttermilk. I didn’t even bother and they went into the trash….Maybe some people will like them?

DIFFERENT – Simple Truth Crunchy Pea Puff salad toppers in chipotle pepper and seasoned herb….They sound tasty but more like snack food to me.

DIFFERENT – Simple Truth Baked BBQ Flavored Pea Puffs……Who Knew?

DIFFERENT – Maddy & Maize Bourbon Barbecue fancy popcorn…..This I was going to try until I saw how tiny the bag was…..The bag is only 3.5 ounces…….If it’s good it will go really fast.

DIFFERENT – San Joaquin Almond nut chips that are hickory smoked flavor…..Could be good? Could also suck….????????

DIFFERENT and Possibly NEW – Cheetos HOTTEST EVER Flamin’ Hot Pepper Puffs. I like spicy but IDK……….

Limited Edition – Van Leeuwen Bourbon Cherries Jubilee French Ice Cream…….It sounds incredibly delicious and fattening as it should be………..

LIMITED EDITION – Van Leeuwen Planet Earth French Ice Cream…..???? What flavor is Planet Earth? ……..Pond Scum? …….Earth Worm?……….Moss?………Smog?

LIMIRED EDITION Van Leeuwen – Hot Honey French Ice Cream….Sound Delicious……..?

LIMITED EDITION – Van Leeuwen Pizza French Ice Cream…Just becrust you like cheesy.

LIMITED – Lindt solid chocolate that is blended with hazelnut carrots…(might be good?)

LIMITED EDITION – Peeps marshmallow chick decorating kit with edible candy decorations….Candy to decorate your candy…What an idea!

This next one I thought was fake but it is for real.

NEW & WEIRD – Boar’s Head Funfetti Birthday Ham. GREAT! Pig out on your birthday and poop out a rainbow.

There is usually some sort of New or Limited Edition Oreo…….Somehow I didn’t find a new one as of yet so I dug up these unusual flavors from China.(see top of box reads Oreo)

DIFFERENT and maybe WEIRD – Hot Wing and Wasabi Oreo Cookies

Well that was the new, weird, different, limited and special edition foods for April 2022. Who knows WTFork I’ll come across next month?

The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ – April 2022 – Banh Mi Bistro Vietnamese Eatery, Corleone’s, Phil-Deli, Casa De Falafel

Dining out with dogs in metro Phoenix is just a “FLUFF” story about taking my dogs out to eat. It all sort of started with my dog Louie. I’d take him out to eat now and then but took him out often as I could when he got diagnosed with aggressive cancer. We were told to only expect him to live maybe three months or possibly up to 6 months. Louie was already elderly too and couldn’t do a lot but he always enjoyed eating foods that he liked. We took him out as often as we could and instead of the 3-6 months Louie made it another 17 months. Today I take my current dogs out to eat when I can.

There are several things that you need to know about dining out with dogs.

One thing is that not all restaurant patios are dog friendly. You need to see a dog friendly sign or license displayed. If you don’t notice those things then you have to call the restaurant and ask if it is ok to bring your furry friend.

You might not know that it is ALWAYS BEST to dine at off times to avoid as many (potential problems) people and other dogs. Other people can be problems because some people hate dogs and other people are just allergic to dogs…It’s best to avoid other dogs because dogs love to bark at each other and this can be a disturbance and you might be asked to leave.

Here in Phoenix Arizona it is often too hot to dine out with dogs. Generally most (but not all) younger and healthy dogs can tolerate up to 90 degrees F with shade. Dogs ARE NOT AS HEAT TOLERANT AS PEOPLE. They wear fur coats, absorb heat up their feet, and can’t sweat. When there is any doubt it is always better to leave your dog safe at home.

Did you know that most food and drink that you consume can be harmful or even toxic to your dog. Educate yourself on this matter and get lists of safe and unsafe foods for dogs from your veterinarian. Usually a small lean piece of sauce free meat is usually a safe bet.

Once you make it to the restaurant there are also some rules to go by. Your dog must be by your side at all times. Dogs are not to sit on restaurant furniture or to eat from restaurant dishes. It’s a good idea to bring your own collapsible water bowl.

We regularly go to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They are a Vietnamese Restaurant that specializes in serving the Banh Mi Baguette sandwich and offer close to a dozen different varieties. They also serve most of your Vietnamese favorites like rice plates and noodle bowls. The food is always good, always is a large portion and prices are low….But they Don’t serve pho.

Today my husband got a shaken beef banh mi.

The beef is unusually good here. This sandwich is made up of marinated ribeye (that is tender like filet), pickled carrots and radish, jalapeño, cucumbers, cilantro, and a locally made baguette. (banh mi also includes homemade mayo but on my husband’s sandwich as per his request)

She is very happy thinking about all the beef and chicken that she is going to eat.

I got the chicken noodle salad bowl with a veggie egg roll.

This is a very large delicious noodle salad packed with lots of rice noodles, cucumber, cabbage, lettuce, bean sprouts, cilantro, mint, scallions, pickled carrot & radish, peanuts, lots of tasty chicken and a tasty veggie egg roll. Both dogs insist on helping me eat it.

We always enjoy going to Banh Mi Bistro Vietnamese Eatery.

www.BanhMiBistroAZ.com

2340 W Bell Rd PHX

602-843-3637

Today we thought we’d try the Corleone’s Food Truck in Glendale for some Philly Style Steak Sandwiches.

They do have two picnic tables set up to use but we took the sandwiches to go and used a nearby park to eat at.

I tried the chicken steak hoagie. The chicken meat today is extra dry like chalk. I’ve had much better sandwiches from the brick and mortar Corleone’s restaurants. The bread from the food truck is also much thicker…..and they don’t offer cherry peppers for that authentic Philly taste. The dogs don’t mind the dry chicken. They are very sweet and are not as picky as I am.

I hear that the pizza cheese steak sandwich was much better than the chicken steak hoagie.

The dogs were also happy to eat that one too! (we are very careful not to let them have any onions…because onions are very bad for dogs)

Corleone’s Food Truck on Bell Rd in Glendale

www.Corleones.net

4961 W Bell Rd Glendale AZ

623-293-3035

Decided to try Phila-Deli in Glendale for their steak sandwiches.

My husband got a large cheesesteak with extra American cheese and pickled peppers.

The people at Phila-Deli are very nice and brought out a large dog dish of ice water for the dogs. Here’s the cheese steak.

Someone is quite happy about that.

I got the small size chicken hoagie type steak sandwich.

The filling is much better this week than from the sandwich last week but I’m not a fan of this Arizona style squishy bread. I’ll get something different next time.

Both dogs enjoy the steak meat and we are extra careful to avoid onions and pickled peppers for them.

Phil-Deli

www.PhilaDeliAZ.com

20219 N 59TH Ave Glendale

623-376-9333

It’s heating up in Phoenix. Got in this week to Casa De Falafel in Glendale. They offer a very limited menu of falafels, chicken and beef shawarma and wraps. They do not have a patio so we did take out and went to a close by park around Union Hills and 59TH.

Someone is drooling

We got two shawarma platters. One chicken and one beef. They came with plenty of sauces, chick peas, sumac onions, pickles, olives, lentil soup, and were packed with LOTS of meat to share.

chicken shawarma
beef shawarma

This one kept slapping me in the gut for more shawarma.

He enjoyed the shawarmas just as much.

Casa De Falafel – 4920 W Thunderbird Rd Glendale – 623-230-2920

www.CDFalafel.com

That was Dining Out With Dogs in Metro Phoenix April 2022. We hope to see you next month!

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

Pad Thai Cafe Glendale AZ – Newly Opened and Worth a Fork!

Pad Thai Cafe recently (4-1-2022) opened in North Glendale Arizona. This is a casual full service Thai Restaurant and Bar.

inside
inside and bar area

They offer protein choices of vegetable, tofu, chicken, beef, pork, shrimp, squid, and seafood combo for certain dishes. The food is offered in a variety of heat levels and when you dine in you can customize the heat to your liking with a four compartment chile caddy. On the menu they also offer many of the usual appetizers like chicken potstickers, egg rolls, and chicken satay.

chicken potstickers with sweet and sour sauce

They also offer several noodle dishes. A few that you don’t see on many menus are the rad na (flat rice noodles, Chinese broccoli, egg), and the pad woon sen (glass noodles, egg, vegetables).

pad woon sen with chicken
to go – Drunken noodle (Pa Kee Mao) (ordered Thai Hot seemed more like hot)

Pad Thai Cafe offers a good amount of salads. A few of the salads are –

to go – Thai Beef Salad (hot)

Thai beef salad, larb, and two different papaya salads (Thai Style and Lao Style).

They offer several curry dishes-

to go – Thai green curry with chicken (hot)

green, yellow, red, pa nang, and massaman.

They have around five soups on the menu including vegetable, Tom Yum and Tom kha.

Most of the rest of the menu is broken down into entrees, chef’s specials, and fried rice dishes. Not all but a few of these offerings are…..spicy basil (made with holy basil),

spicy basil with chicken
to go – Mixed Vegetables with chicken (hot)

mixed vegetables, pad king, pad prik king, spicy eggplant with pork, pa nang short ribs, grilled salmon in green curry noodles, and fish three flavors.

take out – grilled salmon in green curry noodles
to go – Fish Three Flavors (hot)

They also offer desserts like mango or custard with sticky rice and fried bananas with coconut ice cream.

Pad Thai Cafe Glendale AZ

Worth a Fork!

Worth A Fork!

Pad Thai Cafe Glendale AZ – 18425 N 51ST AVE Glendale AZ – 623-213-7297

www.PadThaiAZ.com

Everything is subject to change.

The Forking Truth

Some of The Better Salads in Metro Phoenix AZ

Sometimes you just feel like ordering salad. You want something interesting and something that doesn’t seem too heavy. These are some of the better salads that I’ve tried in no particular order.

Seasonal Harvest Salad from Lure Seafood House in Scottsdale.

The Seasonal Harvest Salads from Lure Fish House in Scottsdale have been great so far. Here’s one with fresh just flown in medium/rare salmon, greens, radish, cauliflower, Brussels sprouts, oranges and little cheese balls. I’ve had other salads here to that were good. The menu is seasonal and changes every so often.

Lure Fish House 8877 N Scottsdale RD Scottsdale 480-676-3323

www.LureFishHouse.com

Chicken noodle salad bowl ( also called bun) from Banh Mi Bistro Vietnamese Eatery in North Phoenix

The noodle salad bowls from Banh Mi Bistro Vietnamese Eatery in North Phoenix are very good. They give you a big bowl of thin rice noodles, with cucumber, cabbage, lettuce, bean sprouts, cilantro, mint, pickled carrots and radish, scallions, peanut, TWO TOPPINGS (proteins grilled pork, chicken, shrimp and egg rolls pork, veggie, tofu veggie) and a sweet fish sauce vinaigrette. It’s tasty and also refreshing. It is a very large salad too and some people might make two meals out of it.

Banh Mi Bistro Vietnamese Eatery 2340 W Bell Rd PHX 602-843-3637

www.BanhMiBistroAZ.com

Chula Salmon Salad was as great as a salmon salad can possibly be from Pomo Pizzeria in Scottsdale

Here’s the Chula Salmon Insalate from Pomo Pizzeria in Scottsdale. It’s a bowl of spring mix, golden beets, fennel, grape tomatoes, lemon dressing and on top of the salmon are these pink peppercorns that are BOMB with the lemon dressing. The first time I had this the salmon was perfect and this was amazing. On a return visit not as perfect but still very good.

Pomo Pizzeria Scottsdale 8977 N Scottsdale Rd Scottsdale – 480-998-1366

www.PomoPizzeria.com

Salmon salad from Campo Italian Bistro in Scottsdale was particularly good

I’ve tried the Arugula Insalate from Campo Italian Bistro in Scottsdale. In the bowl is arugula, marinated fennel, pistachios, local citrus, pecorino, and citrus vinaigrette. Choices of protein that you can add on are salmon, chicken, or shrimp. This is just a very nice salad with flavors that work well together. (So far the salmon here has been exceptional and prepared to perfection. Do the salmon here if you like salmon)

Campo Italian Bistro & Bar 8260 N Hayden Rd Scottsdale 480-597-9195

www.CampoItalian.com

This salad made with ahi tuna from The Craftsman Cocktails and Kitchen

The first time I had this salad called the Shipwright Ahi Salad from The Craftsman Cocktails & Kitchen in North Scottsdale it was amazing. It was made of Togarashi Ahi Tuna, arugula, local greens, carrots, radish, marinated shiitakes, wasabi peas, yuzu aioli, and ginger-passionfruit-sesame dressing. SOOOOooooo Delicious…….Went back and second time didn’t taste all the flavors…I don’t know if it was because too much wasabi was used or if some flavors were missing? But the first salad was so great that I would give it another try.

The Craftsman Kitchen & Cocktails 20469 N Hayden Rd Scottsdale 480-401-1102

www.TheCraftsmanAZ.com

Another better salad was the Kale Salad from Chula Seafood Uptown in Phoenix. This salad is made of kale, barley, sweet potato, apple, fennel, parsnip, and cashew vinaigrette. Your choices of portions are salmon, shrimp or maui.

Chula Seafood Uptown 100 E Camelback Rd PHX 602-354-3599

www.ChulaSeafood.com

I still think about a few better salads that I haven’t had in while but would love to eat right now.

The Avocado salad from Angel’s Trumpet Ale House in Phoenix

The Avocado salad from Angel’s Trumpet Ale House in Downtown Phoenix isn’t a beauty but has flavors like no other (I’ve had it a few times). It’s an unusual combination of smoked beets, grapefruit, goat cheese, avocado, and almonds. Proteins that you can add are grilled or fried chicken, smoked turkey, or smoked brisket.

Angel’s Trumpet Ale House 810 N 2ND St Phoenix 602-252-2630

www.AngelsTrumpetAleHouse.com

Another salad that I really enjoyed was the Twisted Noodle Salad from The Collins Small Batch Kitchen in Phoenix.

The Twisted Noodle Salad from The Collins Small Batch Kitchen in Phoenix

This Twisted noodle salad has a lot going on with it…..It’s made of kale, soba noodles, avocado, cucumber, arugula, scallions, herbs, peanuts, carrots, and a chile-lime vinaigrette. Choices of proteins are marinated filet, charred shrimp, or rotisserie pulled chicken.

The Collins Small Batch Kitchen 3160 E Camelback Rd PHX 602-730-3533

www.TheCollinsAZ.com

This was a collection of some of the better salads in Metro Phoenix AZ.

Everything is subject to change.

The Forking Truth

Roasted Vegetables with Real Caesar, Crisp Chickpeas, and Crisp Red Boat Egg White Croutons Recipe

I got this recipe sent to my email that was called something like Cabbage Caesar with Crisp Chic Peas that I was going to do. But I couldn’t when I read the recipe because you don’t actually make the dressing. You just add a few things to mayonnaise. I used to work in fine dining and I used to make Caesar Dressing table side so I had to do something different. By LUCK I had a great original idea and the leftover egg white from the dressing became a crouton. I didn’t add cheese to the dressing that is traditional because when you prepare fresh Caesar dressing table side the cheese is just part of the finishing. You can toss cheese into your dressing if you desire. This recipe makes around 4 servings.

Ingredients for around 4 servings

1 egg white (You will need the yolk to make the Caesar Dressing) – egg white crouton

pinch granulated garlic – egg white crouton

big pinch Red Boat salt – egg white crouton

4 garlic cloves – ground to paste – dressing

8 anchovies – dressing

1 teaspoon anchovy oil (from the can of anchovies – dressing

1 egg yolk – (You will need the egg white to make the crisp Red Boat egg white croutons) – dressing

6 Tablespoons extra virgin olive oil – dressing

1 Tablespoon (heaping) dijon mustard – dressing

1/2 teaspoon Worcestershire – dressing

1/2 lemon – just the fresh squeezed juice – dressing

2 Tablespoons red wine vinegar – dressing

1/2 teaspoon fresh ground black pepper – dressing

1 small cabbage cut in small wedges with core removed

1 bell pepper cut into strips

1 red onion cut in half and strips

1 carrot – peeled and cut into thin slices

1/4 cup olive oil (to sprinkle on vegetables)

sea salt to taste

black pepper to taste

1 – 15oz can chick peas drained and rinsed three times

2 Tablespoons extra virgin olive oil

1/2 teaspoon granulated garlic

1/4 teaspoon ground black pepper

A generous amount of Parmesan cheese for serving

Directions

Set oven to 250 degrees F and line a sheet pan with parchment paper.

Whip the egg white till firm peaks. Stir in the garlic and Red Boat salt. Drop half teaspoons of mixture on to the parchment paper. Bake 10 minutes on a middle rack and shut the oven off. Leave them in the oven to harden for about 30 minutes and then remove from the oven.

Set to the side for when you are ready to serve.

Make the Caesar Dressing.

In a medium bowl mix together the ground garlic, anchovies and anchovy oil till it is a smooth paste. Then add the egg yolk and mix well. Add two Tablespoons of oil and mix until it emulsifies.

Add two more tablespoons of oil and make it emulsify again.

Then add two more tablespoons of oil and make it emulsify again.

Add the dijon and mix well. Add the Worcestershire and lemon juice and mix well again. Lastly add the red wine vinegar and black pepper and mix well again. It should look like picture below. You put this away till ready to use in the refrigerator.

Roast the vegetables and the chick peas.

Set oven to 425 degrees F.

The cabbage should be in small wedges and the pepper onions and carrots go together on another pan.

The chic peas go in a bowl with the olive oil, garlic, and pepper. Mix well and place them on a sheet tray too.

Then put the vegetables on the middle rack. The chic peas go on the top rack and in around 25 minutes they should be done.

(sorry forgot to photo the chic peas)

Now put everything together.

Give out a nice little pile of cabbage. Top the cabbage with some vegetables and chick pea. Top with LOTS of parmesan cheese. (dressing can go now or serve on the side) Finish with crisp Red Boat Egg Whites and cracked black pepper. (Below picture is light with cheese and also light with chick peas so you can see things)

Roasted Vegetables with real Caesar, crips Chick Peas, and Crisp Red Boat Egg White Croutons

ENJOY!!!

The Forking Truth

WTFORK is a PINEBERRY?

I came across pineberries at my local Sprouts Store.

I never tried them before so I bought the one and only box of them they had.

It turns out that the pineberries is a cross of red European strawberries and white Spanish strawberries. They were named pineberries because they are suppose to taste like pineapple. Some taste like mild pineapple. Some taste like pineapple mixed with a little strawberry.If you like pineapple and strawberry you might like them.

The Forking Truth