tag:blogger.com,1999:blog-29150952699993271612024-03-14T02:46:23.765-07:00Kahuna CafeAZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2915095269999327161.post-44840290024881644762021-05-20T14:58:00.000-07:002021-05-20T14:58:39.085-07:00 Verde Valley Restaurant Serves Up Family Favorites<p></p><p></p><p></p><p></p><p><img alt="May be an image of text that says 'Randall's RESTAURANT Sade'" class="ji94ytn4 r9f5tntg d2edcug0 r0294ipz" data-visualcompletion="media-vc-image" height="285" src="https://scontent-dfw5-1.xx.fbcdn.net/v/t1.18169-9/10302106_1442422096021050_2385283965832167096_n.jpg?_nc_cat=111&_nc_map=control&ccb=1-3&_nc_sid=e3f864&_nc_ohc=5osE-C6EPWUAX8jvWue&_nc_ht=scontent-dfw5-1.xx&oh=1f09b1e3c8d039a2e159eab1e58a6783&oe=60CDFA5C" width="640" /> </p><p> If you blink your eyes you might pass this Cottonwood favorite. Randall’s is one of those rare gems disguised as
an unimposing place to dine. It is so much more. From the moment we
walked into the door, we were greeted by a friendly woman. Our server Michelle treated us like family and had first-hand knowledge of the daily
specials, and even recommended a few of her favorites. </p><p>I'm with my Daughter Becky and Grandson Alex (19) from Huntley Illinois visiting me for the week. I decided to take them on a driving trip through Arizona to show them some of the reasons I moved here some 18 years ago. We're staying at the Pines Inn & Suites in Cottonwood as a base to go to Sedona, Jerome and other attractions. We've had some great meals along the way in which I will go into in another post. But Randall's stood out and deserves my first re<span></span>view.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavmQqc_aGMHDgWpi2KZMvOBkJClq4fmRgYn0be-7KDl32GOiC1BfqtW576vq24EmN8n9iDskAJSuRinIeGaXLAhg8VOST3QnsicJH3tv8olBL1MRwln94PQsjTgw9KnGKgVByLdxcyDF0/s2048/20210520_105503%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavmQqc_aGMHDgWpi2KZMvOBkJClq4fmRgYn0be-7KDl32GOiC1BfqtW576vq24EmN8n9iDskAJSuRinIeGaXLAhg8VOST3QnsicJH3tv8olBL1MRwln94PQsjTgw9KnGKgVByLdxcyDF0/s320/20210520_105503%255B1%255D.jpg" width="320" /></a></div><p><span>From Eggs Benedict to both homemade and regular Corned Beef Hash and Eggs to the Sausage and Gravy with homemade Biscuits the food was awesome. And the service was even better. </span></p><p><span></span><span itemprop="streetAddress">891 S Main St</span><span itemprop="addressLocality"> </span></p><p><span itemprop="addressLocality">Cottonwood</span>, <span itemprop="addressRegion">AZ</span>
<span itemprop="postalCode">86326 </span><span class="maplink"><br />
</span></p>
<div style="padding: 0px 0px 0px 0px;"> <span itemprop="telephone">(928) 634-0043</span></div><p><span> </span></p><p></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP2SmmhVC7Kv2jrg1q5K6mOgYezDwBkKGH53R8awsk2sRKywlWWAvvtxJpHSz_trV-3Rky1eWE_CJDfxlehCIF5c-k5I6ZaK-9hQWYR8bsbb88GsFBS8XGzqXTxvpCm4IoGiVgO2IyV66/s2048/20210519_094021%255B1%255D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP2SmmhVC7Kv2jrg1q5K6mOgYezDwBkKGH53R8awsk2sRKywlWWAvvtxJpHSz_trV-3Rky1eWE_CJDfxlehCIF5c-k5I6ZaK-9hQWYR8bsbb88GsFBS8XGzqXTxvpCm4IoGiVgO2IyV66/w276-h206/20210519_094021%255B1%255D.jpg" width="276" /></a></p><span> </span><p></p><p><span> </span></p><p><span> </span></p><p><span> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiha8W6xgYuHzxj0tBBsfCgA2Cfp2cbnZ2KTFmRrWnhSUAlnDbqXg1jpACrpUvo_ftAPurE0NuYQyWLqU-C-by2DXCIbS3gCOvLTS4P4QUBw2NueL32nP9NRtBGRFUgY43p24MdW1VmNPEb/s2048/20210519_094038%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiha8W6xgYuHzxj0tBBsfCgA2Cfp2cbnZ2KTFmRrWnhSUAlnDbqXg1jpACrpUvo_ftAPurE0NuYQyWLqU-C-by2DXCIbS3gCOvLTS4P4QUBw2NueL32nP9NRtBGRFUgY43p24MdW1VmNPEb/s320/20210519_094038%255B1%255D.jpg" width="320" /></a></div><p></p><div style="text-align: left;"><p style="text-align: left;"><span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ANBQ5tKmH61UkqQdvjk0J1NcOhBJVn6BXxnIrdhjJM2w9GNVB0GkIo_t65AlLTL1eStuWO4ukar55J2RdhLHh6b5A7aR4YIFUt5vV0UHsgMvF_d8M8eLOA_t-lyt6jyYtv5aZhXSvdUa/s2048/20210519_094056%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ANBQ5tKmH61UkqQdvjk0J1NcOhBJVn6BXxnIrdhjJM2w9GNVB0GkIo_t65AlLTL1eStuWO4ukar55J2RdhLHh6b5A7aR4YIFUt5vV0UHsgMvF_d8M8eLOA_t-lyt6jyYtv5aZhXSvdUa/w275-h207/20210519_094056%255B1%255D.jpg" width="275" /></a></p></div><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP2SmmhVC7Kv2jrg1q5K6mOgYezDwBkKGH53R8awsk2sRKywlWWAvvtxJpHSz_trV-3Rky1eWE_CJDfxlehCIF5c-k5I6ZaK-9hQWYR8bsbb88GsFBS8XGzqXTxvpCm4IoGiVgO2IyV66/s2048/20210519_094021%255B1%255D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-75238959603402394552016-06-11T10:16:00.000-07:002016-06-11T10:16:21.759-07:00Winner Winner Sushi Dinner (or Lunch)<span style="font-family: Trebuchet MS, sans-serif;">When my friend Nick Tsalikis from Greek Islands Grill in San Tan Valley asked me if I have been to the new Sushi place in Copper Basin I said "what Sushi place." No I said ... didn't know there was one. Well, he said we have to go there. So we make a date to go there (little did I know he's already been there a couple times) and we met to try this place.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As I walk in I see a familiar face. Nancy Rolnick-Herbert otherwise known as Sweets Rolnick was sitting talking to owner Connie Lee. She waves and says OMG we were just talking about you. Voila. (You should never talk about me unless you want me to appear. Just like the State Farm agent). Nancy has helped many a small business get started with publicity through her local publication called "My Local Magazine". She said she was just telling Connie about a guy she knows who writes reviews on local </span><span style="font-family: "Trebuchet MS", sans-serif;">restaurants. So we proceed to chat and then Nick arrives and we're ready to order lunch.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">First I notice upon walking in how inviting the place looks. Very clean and modern looking, not very big but simple and straight-forward. It feels comfortable. Staff is very friendly and helpful. Both Nancy and Connie made some suggestions to try. Nick already knew what he wanted. So we order and sit down to chat while we're waiting.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSxmNwS735XCO7uo-FL2SeCXp9lot8SZxELyGMz7njAkE0Ka8ovNkK2MXMEYh8HodeIVvi0kpcHkpB7S1A0fdPqg0bcKq3J-uaX5yXSWNPtDRfAw5XGy8SxH-y0K_ietpNvNZZPFuZCU_/s1600/20160609_113730.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSxmNwS735XCO7uo-FL2SeCXp9lot8SZxELyGMz7njAkE0Ka8ovNkK2MXMEYh8HodeIVvi0kpcHkpB7S1A0fdPqg0bcKq3J-uaX5yXSWNPtDRfAw5XGy8SxH-y0K_ietpNvNZZPFuZCU_/s320/20160609_113730.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teriyaki Chicken & Beef</td></tr>
</tbody></table>
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<span style="font-family: "Trebuchet MS", sans-serif;">Then the orders start coming out, one by one, freshly made and not sitting around waiting to be served. First out was my Teriyaki Bowl of Chicken & Beef. Looks and smells great. Couldn't wait for the other dishes so I take a few bites and liked it right away. Great flavor, not overpowered by teriyaki sauce. Just the right blend of flavors.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSauq9vo4PRPvrBbz_9UCFFc4J4orShzhkq5NANb2RTrTf60UUIoATrrsZ9DzjOOiLhtbyC5SBhwiX6pit-AJZQAzAMq_S8PDlNxv3UIImp2fT7avWUWX1-_8qXLejoaW9rp6EJsyXM8zW/s1600/20160609_114026.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSauq9vo4PRPvrBbz_9UCFFc4J4orShzhkq5NANb2RTrTf60UUIoATrrsZ9DzjOOiLhtbyC5SBhwiX6pit-AJZQAzAMq_S8PDlNxv3UIImp2fT7avWUWX1-_8qXLejoaW9rp6EJsyXM8zW/s320/20160609_114026.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzQwowpHJYxR7zTtAm2iy5xwfae6rmfa0H2wtSmxQKGB5J5PkD73vJAcGAP6YlYlKznO3pqK0gtIko6x8NJ-c9pHaZ-aKemDxWucFboGaYFwGyVw4OQWjqyU871Er5QMo5uS-mliRlBSK/s1600/20160609_114019.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzQwowpHJYxR7zTtAm2iy5xwfae6rmfa0H2wtSmxQKGB5J5PkD73vJAcGAP6YlYlKznO3pqK0gtIko6x8NJ-c9pHaZ-aKemDxWucFboGaYFwGyVw4OQWjqyU871Er5QMo5uS-mliRlBSK/s200/20160609_114019.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">Next out Nick's Shrimp Tempura starter. Japanese style tempura lightly breaded with a dipping sauce. Just right for an appetizer. Now we're ready for the custom sushi rolls to start coming out. Here's the Rainbow roll. Nicely presented with tuna, salmon, avocado on top of a California roll with crabmeat inside. Looks good enough to eat ... right? It was! Comes with pickled ginger and wasabi mustard. Soy and sriracha is also on the table. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f08Prxy_4ny6HYGQrBnExlW_M67p29EkjVoXCmf3fbyXCyZoTyrAFKhD12GGeTpI93SHSflBKqReIctXK2xfQsR9Kz8bH-C6bQ5yaFCklsDUe4ymFWQW_4P7cNw9yUhO9Ecfd1hLtKjM/s1600/20160609_114559.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f08Prxy_4ny6HYGQrBnExlW_M67p29EkjVoXCmf3fbyXCyZoTyrAFKhD12GGeTpI93SHSflBKqReIctXK2xfQsR9Kz8bH-C6bQ5yaFCklsDUe4ymFWQW_4P7cNw9yUhO9Ecfd1hLtKjM/s320/20160609_114559.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSnVSQ0JNYivE2MeSsIjOManKTN3GM_WIBwBuaVU_W-GYisJMGS8gyO9yQG3iPcZCABheCq2YEW5lCyaC3GZwyV5mq9ag2mwFsp8MbgXQTNFhk9yMEcbhw13jTdG2bqP9YavW-aS0_yu6/s1600/20160609_114052.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSnVSQ0JNYivE2MeSsIjOManKTN3GM_WIBwBuaVU_W-GYisJMGS8gyO9yQG3iPcZCABheCq2YEW5lCyaC3GZwyV5mq9ag2mwFsp8MbgXQTNFhk9yMEcbhw13jTdG2bqP9YavW-aS0_yu6/s320/20160609_114052.jpg" width="180" /></a><span style="font-family: "Trebuchet MS", sans-serif;">Now comes the Vegas roll with cream cheese, avocado, crabmeat and then deep fried with a light crust. BINGO. What a winner. 777. Great combination of flavors with a great texture that melts in your mouth. I've been to many upscale sushi places and it's hard to beat the value here for fresh Asian fare.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">We are well on our way to being full. And, we haven't eaten everything because there's more coming. I had to gladly take food home to share with my wife. So Connie surprises us with another roll she said will be on the menu soon. but wanted our opinion. Sure, I'll be your guinea pig anytime you want to try something new.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">It's called the Suki Roll. </span><span style="font-family: Trebuchet MS, sans-serif;">Inside - spicy crabmeat, cucumber, shrimp tempura TOP - spicy tuna, crunch, spicy mayo, eel
sauce, sweet chili sauce. It was over the top.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlm4pPQ1wBYNY32ffPF4OVWr87DeGpiRLer_BKrfp1DDsRE6sPp2P8nfA1Qi-GM5ZRKClymni8OkS_RHjrQpL9_UgHDW14CqWRh-z_0ikSsg6VQk93qqTbCkWeHS0cYcOGGWw_Gdu40Nv/s1600/20160609_114312.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlm4pPQ1wBYNY32ffPF4OVWr87DeGpiRLer_BKrfp1DDsRE6sPp2P8nfA1Qi-GM5ZRKClymni8OkS_RHjrQpL9_UgHDW14CqWRh-z_0ikSsg6VQk93qqTbCkWeHS0cYcOGGWw_Gdu40Nv/s320/20160609_114312.jpg" width="320" /></a></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Needless to say we had a great lunch that was high-quality, tasted great, served by friendly staff and at a great value. What else can you ask for. This is what San Tan Valley needs.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">However it isn't just about the food. I love to hear the back stories of how restaurants like this get started.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">From what Connie told me is that in 1992 her husband Jeff (I like him already) and her started their very first business in an airport in Alaska. </span><span style="font-family: Trebuchet MS, sans-serif;">It was
an All-American dine in restaurant, from breakfast, lunch and dinner. Being South Korean natives, and coming only a
few years prior to opening the restaurant, it was a great feat for them to learn
and adapt to what American food was. In
the end, they learned the love for American dining and realized that the restaurant business was their calling. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">"We had
such great success, but after a few years, it was time for us to move on to our
next business." Connie said. "We moved back to
California and had a couple new businesses, and then in 2009, made our way to
Arizona. Jeff was able to learn Japanese
foods, resulting in the foods we serve at Kiyoshi, while managing a Japanese
restaurant in Arizona. With his new
found skills, he wanted to begin another journey to starting up a new business
once again. After months of searching,
we came upon a quaint little town not too far from Gilbert, our home, and saw a
speck of light for what was to come." "San
Tan Valley had so much potential, with so many in search for a new taste of
Asian foods." So, with the help of so many
kind San Tan Valley friends, they were able to put everything together and felt so
welcomed to the community. "It wasn’t
easy, and definitely didn’t happen overnight, but now my family and I are so
appreciative to everyone who helped to make the start of Kiyoshi so
delightful."</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Don't you love happy beginnings?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUp377vgl2ptJ69XsDLVCob9j9u1vSW3k2r2NZjupxh68PN7fFZC4hEd0_z9353v1e_mR0hUbJTmblv5R8fEkcv2ACaOuick_o0hGbaOUn-MFn-sgN_YnHjiadkRfM4JMTQAu_myQfu7u/s1600/12936527_786419331458893_6548034316447489293_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUp377vgl2ptJ69XsDLVCob9j9u1vSW3k2r2NZjupxh68PN7fFZC4hEd0_z9353v1e_mR0hUbJTmblv5R8fEkcv2ACaOuick_o0hGbaOUn-MFn-sgN_YnHjiadkRfM4JMTQAu_myQfu7u/s200/12936527_786419331458893_6548034316447489293_n.jpg" width="200" /></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Teriyaki & Sushi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2510 E Hunt Hwy. #13</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">San Tan Valley 85143</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">480-750-3628</span><br />
<a href="https://www.facebook.com/KiyoshiAZ/?fref=ts"><span style="font-family: Trebuchet MS, sans-serif;">https://www.facebook.com/KiyoshiAZ/?fref=ts</span></a>AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com3tag:blogger.com,1999:blog-2915095269999327161.post-71408538893193993482015-01-30T20:54:00.001-07:002015-01-30T20:54:11.274-07:00Local Home Bakers Take Pride In Their Goods<span style="font-family: Verdana, sans-serif;"><br /></span><h2>
<span style="color: #3d85c6; font-family: Verdana, sans-serif;">Jasmine Necker</span></h2>
<span style="font-family: Verdana, sans-serif;">I always knew that good food starts at home. When you grow up in a family that worships food more than religion you got to figure they know a thing or two about cooking. Not everyone can or wants to be an accomplished Chef but I’ll bet there are some pretty darn good ones out there. <br /><br />For example, being the foodie I am I needed to be connected to resources that talk, show, teach, and review food. That’s where Facebook comes in. Where else can you see something and almost make an instant connection? Being locally-minded I’m in a bunch of “food” groups and I like to monitor all the home cooks and bakers making things in their kitchens. And sometimes commenting about how good something looks. <br /><br />After seeing some of the same people making goodies and selling them to locals I began to wonder just how good some of these things really are. People were writing in saying how good their salsa was or empanadas. Then there were tamales or even perogies. Then the sweet stuff. OMG! Cakes, breads, cupcakes, cookies, cheesecake, flan and fudge. I had to try everything. But wait, I’m a diabetic and sugar is my enemy. Well maybe I’ll try just a little. <br /><br /> Then I saw one baker who was looking to give (as in free) a tray of cinnamon rolls or banana bread to some needy families during the holidays and that got my attention. I asked if I could sponsor 1 or 2 of those gifts to random people in our community. So I arranged to give them by way of this woman. And by the way I’ll take a banana nut bread for myself. I have made banana bread all</span><div>
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<span style="font-family: Verdana, sans-serif;">different ways for years but this took the cake. I’ll never have to make one myself again as long as she continues to make them. Sooo incredibly good. Rich, moist banana flavor with walnuts. You can tell she took no shortcuts with the ingredients. Honestly, probably the best I’ve had. I sure hope she is still making them. And I never got to try her cinnamon rolls or bread she also makes.</span><div>
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<span style="font-family: Verdana, sans-serif;">If you want to treat yourself look up Jasmine Necker at <a href="https://www.facebook.com/JazzysBakeShop">https://www.facebook.com/JazzysBakeShop</a></span><br />
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<span style="color: #3d85c6; font-family: Verdana, sans-serif;">Liz Tileston Cuillard</span></h2>
<span style="font-family: Verdana, sans-serif;">At the same time I discovered Jasmine another home baker was active on Facebook. She made similar baked goods yet different. I think they’re even friends. When she saw Jasmine was making things for me to give away she offered to do the same thing and also offered me some of her goodies.<br /><br /> There are no words to describe how delicious her stuff is. First there were (and I mean past tense) cinnamon rolls and chocolate chip rolls in the same pan. Look at the picture. How can that not be good?</span></div>
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<br /><br />When they’re fresh and moist you can’t stop eating them. Next day pop it in the wave for just 10-12 seconds and they’re fresh as new.<br /><br />And let’s not forget the cheesy jalapeno bread. Beautiful and her creations are excellent. Rivals any of the best bakeries.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>What’s her secret?</b> “I love to bake, and bread is one of my favorite things on this planet”. Back in California, her best friend Carla and she took an old family dough recipe and tweaked and twisted it until it was their own. When they tried braiding it and added chocolate chips, ta da! A star was born. Chocolate chip bread was their first creation, and is still her favorite to this day.</span><br />
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<span style="font-family: Verdana, sans-serif;">“Now Carla bakes out of her home in Las Vegas, and I bake out of my home here. We still share recipes and baking tips. When we moved to Queen Creek, I saw the desire for homemade food. It was huge! This is a hungry community. As a stay at home Mom I was looking to make a little extra money doing something that allowed me to be home with my two young children. And no one was making any kind of bread. After developing a few new flavors (which my neighbors were glad to taste test) I took orders for my braided bread and the rest is history. I’ve met some amazing people on this journey and hope to keep it going for many years to come.”</span><br />
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<span style="font-family: Verdana, sans-serif;">“I make everything from scratch the day the item is picked up and only use fresh ingredients (no preservatives or artificial flavors or colorings). I have my food handler’s card, am registered with the Arizona health department and adhere to the cottage law guidelines of food that can be sold out of a private home.”</span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">To see everything Liz is making go to <a href="https://www.facebook.com/braidedwithluv">https://www.facebook.com/braidedwithluv</a></span><br />
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<span style="color: red; font-family: Verdana, sans-serif;">If you're cooking or baking from home, whatever you do please follow strict food safety guidelines and follow all applicable local ordinances. FOOD SAFETY FIRST!</span></div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-51028528875889252792014-12-24T19:47:00.000-07:002014-12-24T19:47:24.306-07:00How To Have A Nice Lunch On Christmas Eve Day - Valentino's Style<div style="background-color: white; color: #141823; line-height: 20px;">
<span style="font-family: Trebuchet MS, sans-serif;">First question one might ask ... what's a nice Jewish boy writing about food on Christmas Eve? Easy to explain. Hannukah is over and I have nothing better to do. Unless of course I want to go have some Chinese food tonight. Nah, it's just Charlie and me and I don't feel like going out. Besides I am still full from a great lunch at Valentino's with some pretty impressive people.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One advantage of being a foodie is recommending places to eat. Let's face it ... there's not many great choices to eat out this way especially at lunch unless you're up for fast food and that gets tired quickly. So when I had the opportunity to suggest a place Valentino's must have been on my mind. It also helped that it was closer to the VIP's I was meeting. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It's not often you get to meet and eat with the County Attorney <strong>Lando Voyles,</strong> Sheriff <strong>Paul Babeu</strong>, and the President of the Arizona Public Safety Foundation <strong>Joe Trasser.</strong> I feel very fortunate to be in the midst of their presence for all they have done for Pinal County. However, this isn't a political message but rather a review of some good chow. Sufice to say that only good things for our community will be a result of our meeting.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So you might ask what do VIP's eat for lunch. No not Wheatie's, that's for armchair quarterbacks. The same thing you and I eat. Good food. Can you guess by looking at these four dishes who ate what?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">OK give up? First dish on the upper left is a <strong>Chicken Vermont Panini ... </strong>Breaded chicken breast topped with apple-smoked bacon baked with Vermont cheddar cheese, marinated plum tomatoes, lettuce and a pesto mayonnaise. Made for a big guy like me.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bottom left: <strong>Chicken Parmigiana ...</strong><strong> </strong>Breaded, boneless breast of chicken topped with Valentino's Original tomato sauce, baked on a demi loaf with provolone cheese. So good the guy with the badge almost arrested the owner as his own chef.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Top right: <strong>Mediterranean Salad ...</strong> Fresh romaine lettuce, red onions, tomatoes, cucumbers, pepperoncini peppers, Kalamata olives and feta cheese served with Valentino’s Original Italian vinaigrette dressing and<strong> marinated charcoal-grilled chicken.</strong>The chef's going away for a very long time if he doesn't please this guy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bottom right: <strong>Antipasto Salad ...</strong>Fresh mixed greens with imported Italian meats, cheeses & olives tossed in Valentino’s Original Italian vinaigrette dressing. This guy heads up a company that offers Crime Scene and Biohazard Cleanup. Good thing the food was great ... no mess to clean up here. The plates are all clean.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remember, food is a great equalizer. If only more people would put their passion into food the world would be a better place. Bon Appetit!</span></div>
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Valentino's Eatery</span></strong></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3385 North Hunt Highway, Florence, AZ 85132</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Phone:(520) 723-5910</span></div>
AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-73114303536530246422014-12-23T10:21:00.001-07:002014-12-23T10:21:26.827-07:00Miami - Globe Arizona Mexican Food at its Finest – Guayo’s Elrey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKMbpOiWH2_Uwra9C1P_Ic4EDwYRhSQ97S-8yBsUGee2lf2QISUDn6rpstRdqJ7Mq32ZU2jjW77bBNWhIA5cS2Fq-gcsi6YDf8tF9F2UwnWg_kb_6Y9PXMURoX9U9QkC-rkAycx15ppli/s1600/Guayos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKMbpOiWH2_Uwra9C1P_Ic4EDwYRhSQ97S-8yBsUGee2lf2QISUDn6rpstRdqJ7Mq32ZU2jjW77bBNWhIA5cS2Fq-gcsi6YDf8tF9F2UwnWg_kb_6Y9PXMURoX9U9QkC-rkAycx15ppli/s1600/Guayos.jpg" height="281" width="400" /></a><span style="font-family: Trebuchet MS, sans-serif;">Who knew? Unless you're from around these parts who knew that the Miami-Globe area was a mecca for authentic Mexican fare? Well, apparently this is not new to locals or visitors from afar. I have lived in Arizona for going on 11 years and have had my share of Mexican food ... some good and some not so good. I have heard about the area but until now I never made it up there. What a waste of 11 years. Fortunately, I asked a new friend to AZ what he had a taste for this last Saturday and he replied Mexican. Go figure. A Chicago boy like me, Rich has had his share of big city Mexican food but this was my opportunity to brag about how good OUR Mexican food is. Of course I was sticking my neck out because I've never eaten at any places in Miami or Globe but this was my chance to find out.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Saturday morning I posted a question on the "I love Globe-Miami Mexican Food!" Facebook page and asked "OK so I'm going up to your area to do a Food Review today at lunch. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What's your top choice of restaurants and top dish I should order". Little did I know that I started a firestorm of replies that boggled my mind. I had no idea that I would receive such instant and passionate responses ... more than 100. After hearing about all the favorite places and dishes from everyone, I finally had to reply that I needed to leave to drive up there so I wouldn't be monitoring this post. That didn't stop people from posting.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7C3m77p7lRFXYKs6WEPF1xxJB7kYY2ARkeQf-I2wdzbv__FbdR64oeUo4BbVR0zGzYzCbaETTzBAqsbkrFHitSZIWccpqDglhhiu8pI3gc8EQpEjGU7FkqTHyNMh1zNHdOlkgfTsOuye-/s1600/IMG_0212.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7C3m77p7lRFXYKs6WEPF1xxJB7kYY2ARkeQf-I2wdzbv__FbdR64oeUo4BbVR0zGzYzCbaETTzBAqsbkrFHitSZIWccpqDglhhiu8pI3gc8EQpEjGU7FkqTHyNMh1zNHdOlkgfTsOuye-/s1600/IMG_0212.JPG" height="194" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">It was a very difficult decision. Where to go for lunch. Only one place out of many? We could have spent a week eating our way from Superior to Globe. So based on the comments we decided to stop at Guayo's El Rey in Miami. We thought OK lets stop here a have a quick meal and go to another place and try something different. Never made it beyond Guayo's. The food was so damn good there we filled up and couldn't keep going. Which is a good thing because that means we're coming back! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We were barely seated and the server greeted us with drinks and Chips & Salsa's. Are you kidding me? Flour tortilla chips? Two kinds of Salsa? Most places you're lucky to get a small plastic 1/4 ounce container of salsa. Both were extremely fresh and very good. I loved the one with jalepeno's, serrano's, and yellow hot peppers. Rich went for the milder dried chile salsa with a nice smoky flavor. Next came some fresh pica de gallo and more flour crisps. Muy bueno!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Based on consumer feedback we ordered the Green Chile Cheese Crisp. I had no idea what to expect but I'm hooked. Nothing real fancy about a mexican pizza with monterey jack </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrMtf4Sy15w81hMoKhUKifWJZJvTJO6OWDX4NibCIG_WLC7X1wcIshk3r6HjwZLA2CmTxbSDrmib2a7jMb6f18ssDukE-gv-YRJg25kpRImQ5406lkk-itMjn7dcjouuNW7pY_oGOCdmc/s1600/IMG_0225.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrMtf4Sy15w81hMoKhUKifWJZJvTJO6OWDX4NibCIG_WLC7X1wcIshk3r6HjwZLA2CmTxbSDrmib2a7jMb6f18ssDukE-gv-YRJg25kpRImQ5406lkk-itMjn7dcjouuNW7pY_oGOCdmc/s1600/IMG_0225.JPG" height="213" width="320" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">and cheddar cheese but the green chile side was amazing. Green chili's simmered with onions and spices and roast beef. You can just taste the love that goes into these dishes. I must also say the service was outstanding. It was not busy when we arrived but by the time we were finished people were waiting. That didn't stop the servers Jean, Linda and host Dorine from answering all these questions I usually have when doing a review. I had no idea of the history and involvement of the Esparza family. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx712abCNoqXKBxLOAAA1_-VfBU7Tpgs_5YgeIEHhGmEuqY5QEfSwene0p1g_6sMJdcksiG_QAG5DlJcNI_n8OSNlOpW2dR81D8eCqe4ChknAio4KSIvfXwZ3e_FVbGVEncRLOE-iifAx/s1600/IMG_0228.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx712abCNoqXKBxLOAAA1_-VfBU7Tpgs_5YgeIEHhGmEuqY5QEfSwene0p1g_6sMJdcksiG_QAG5DlJcNI_n8OSNlOpW2dR81D8eCqe4ChknAio4KSIvfXwZ3e_FVbGVEncRLOE-iifAx/s1600/IMG_0228.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Another recommendation from many Facebookers was the #6 Combinaciones. Shredded Beef Taco, Cheese Enchilada, and Roast Beef Burro. How can you go wrong? The flavors, the smells, the tastes are all great. We spoke with some of the other patrons and they all were raving about THEIR places on the Miami-Globe map.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4DiW6eYSu5G7iTWSMaFbZhcQujGHu59nb2HxMU_UbBga94nP5Td-r-LIr-RuEUTHMWc6HJBpCbzBFL8nbEifAm5Z-5DwMx9G0oHcQ0gpVCljb_dwT_KlrrptRRS9yOTCT6agXU20-znb/s1600/10298110_10152675847007239_8771443239022514881_o.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4DiW6eYSu5G7iTWSMaFbZhcQujGHu59nb2HxMU_UbBga94nP5Td-r-LIr-RuEUTHMWc6HJBpCbzBFL8nbEifAm5Z-5DwMx9G0oHcQ0gpVCljb_dwT_KlrrptRRS9yOTCT6agXU20-znb/s1600/10298110_10152675847007239_8771443239022514881_o.jpg" height="213" width="320" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The feedback from Miami-Globe followers was great. Their insights were right on and I can't wait to get back up here to try some of the other equally recommended places for Mexican treats. And, I have to thank my new friend Rich for asking for Mexican food.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Great food and people are a wonderful equalizer. If only more people would put their passion into food the world would be a better place.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">GUAYO'S ELREY</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">716 W Sullivan Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Miami AZ 85539</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">928-473-9960</span><br />
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-13956816336876271242014-09-18T15:09:00.001-07:002014-09-18T15:09:30.992-07:001528 ... The Bistro at Encanterra<div style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">
If you're feeling like going to an upscale Mediterranean - style restaurant, offering a casual yet sophisticated feel with emphasis on delicious continental cuisine, superior service and genuinely friendly team members, you'll find it right here in San Tan Valley. 1528 The Bistro at the <strong>Encanterra Country Club </strong>where the atmosphere is also a bit hip and blends well with the Mediterranean architectural theme of the entire community. <span class="photo " style="padding: 0px;"><img alt="" class="photo_img img" src="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/s720x720/10678849_631133853672476_5350329182848528644_n.jpg?oh=23675197427d8a51ab14620bffe78430&oe=5495C5C7&__gda__=1422118933_f0d27e3d0788fc756951518bc0d3cdde" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="" /></span>The layout and design segue to the outdoors, offering Members and guests the opportunity for casually intimate evenings. With multiple dining experiences available including multiple indoor and outdoor private dining spaces, a Chef’s Table in the kitchen and little alcoves with views of the open kitchen, Bistro 1528 is the perfect place to dine and relax.</div>
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No it is not exclusive to Encanterra residents. Yes it is available to the community. <strong>Chef Brandon Smith </strong>and his culinary team have put together quite the dining experience you'd expect at a first-class resort. So, I set-up an appointment to meet with Chef Brandon to discuss <strong>The Taste of San Tan Valley</strong> coming up in November. It will be a week-long event featuring local restaurants and food shops in our area. Before our meeting I decided to engage in some lunch and with the help of server Tyler picked two courses that he had recommended.</div>
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I we started with the <strong>Tuscan Crab Cake Trio</strong>. Not one but three not-so-petite jumbo lump crab cakes with creole remoulade, chilled corn salad, and pineapple salsa. As I received my order Chef Brandon sat down to talk but I was too consumed to respond. The crab cakes were outstanding so I excused myself and said you do the talking. I'll do the eating. <span class="photo " style="padding: 0px;"><img alt="" class="photo_img img" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/q85/s720x720/1797494_631129603672901_7127270129913637036_n.jpg?oh=9ae4c45db40715861244cc6e93459a71&oe=549140BB&__gda__=1421988230_3c26920343513e17ee28fe29273d7f75" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="" /></span></div>
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The<strong> Taste of San Tan Valley</strong> is an event sponsored by the <strong>San Tan Valley Chamber of Commerce </strong>and will offer the community a chance to visit participating restaurants and food shops and dine at a significant discount. What a great way to try something you've never had. Look for details coming out soon on Facebook at <a href="https://www.facebook.com/tasteofsantanvalley" style="color: #3b5998; cursor: pointer; text-decoration: none;">https://www.facebook.com/tasteofsantanvalley</a>. </div>
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For my lunch course I chose the <strong>"Just a French Dip"</strong> which was a French Dip on steriods. Yummy. Shaved prime rib with a horseradish aioli, swiss cheese and yes 12 hour onions served on a toasted french roll and not just au jus but french onion soup for dipping. It also came with the most pleasant and unusual Bistro fries with garlic and parmesan butter and parsley. Couldn't stop eating them.</div>
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Kudo's to Chef Joseph for serving such a great meal. Lunch, Dinner, and Sunday Brunch available.</div>
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<strong>Bistro 1528</strong></div>
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<strong>Encanterra Country Club</strong></div>
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Address: 36460 N Encanterra Dr, San Tan Valley, AZ 85140</div>
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Phone:(480) 677-8000</div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-14831242665434993682014-08-01T13:56:00.001-07:002014-08-01T13:56:40.582-07:00Valentino's Eatery - Anthem at Merrill Ranch - Florence AZ<strong style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> La famiglia & amici insieme per un buon pasto Italiano. <em>Bringing family & friends together over a good Italian meal.</em></strong><br />
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Most people have a love affair with Italian cooking. Why? Perhaps because of the love that goes into making it. From one generation to another, from one place to another the Italians have been perfecting the food of love forever. Thank goodness for that. </div>
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Owner and Chef Rob Barker and wife, Jennifer Valentino Barker, is where the Valentino name comes from. Jennifer’s great grandfather Pasquale Valentino was born on August 13, 1885 in Molise, Italy. From there starts the tree of family loving to come together over a good meal and friends.<span class="photo " style="padding: 0px;"><img alt="" class="photo_img img" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/t31.0-8/s720x720/10446170_604442166341645_7825228634605560929_o.png" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="" /></span></div>
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Valentino's is our modern day family spot where the highest quality of food and drink is created through the most efficient combination of traditional Italian styles and modern-creative techniques. To see what Valentino's was all about, my wife and home chef Diane made a visit for lunch last week. I've been wanting to try this place since hearing all the positive comments from the community and we sure need some good eateries out here.</div>
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We decided to come early thinking we'd be able to spend some time with Rob and talk about their concept and see what he recommends we try but he was busy prepping in the kitchen. We decided to just go at it alone and pick different things from the menu. We always seem to choose more things than we can really eat but how else are you going to sample different foods and tastes. So, we started with a couple of appetizers that for many people could be their whole meal.</div>
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<strong>Mussels Valentino</strong>. The small order was generous enough for the both of us. They were simmered in a choice of different sauces like lemon butter, white wine and garlic. We chose the roasted garlic and tomato cream sauce because it was unique. Mussels were very tender with pieces of parsley, tomato, onions in a rich sauce. Fortunately we asked for some french bread which came on a plank with butter and a tomato oil. More like a tomato jam with pieces of tomato and red pepper flakes for spice. Yummy. Between dipping the bread in the mussel sauce and tomato oil, we were happy campers.</div>
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We ordered their <strong>Valentinos Special Pizza</strong> to see how that was. Really good pizza in AZ is very spotty in my opinion and coming from Chicago I have high expectations. It was topped with fresh mozzarella of course, roasted garlic, sauteed spinach finished with pecorino cheese and oregano. It had a good crust with a pronounced garlic flavor all over.<span class="photo " style="padding: 0px;"><img alt="" class="photo_img img" src="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/s720x720/10505364_604442309674964_5690505677129174865_n.png?oh=f92df7954e25e3b5b6d57fa3617dc775&oe=5456FF7E&__gda__=1414605976_561fb45f9b38eac96a57698448ffb28c" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="" /></span></div>
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The salad we ordered was the <strong>Chicken and Cranberry</strong>. Generous portion for the small one with fresh mixed greens, dried cranberries, marinated grilled chicken with red onion tossed in a house raspberry vinaigrette dressing. Very yummy. We loved the tartness of the dressing offset with the sweetness of the cranberries.</div>
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Of course we're full by now but we are troopers. Next.</div>
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<strong>Eggplant Parmigiana Panini. </strong>Look at the size of this sandwich. Egg battered dipped baby eggplant coated and topped with their homemade marinara sauce baked on a demi loaf with mozzarella cheese. I asked for it on garlic bread and it was killer. Crispy but tender eggplant ... thick slices. The marinara sauce is great. Served with a side of pasta salad. Leftovers of that and some pizza went home to live another day.<span class="photo " style="padding: 0px;"></span></div>
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Even without dessert I, we are anxious to try the dinner menu that has many more specialties. Give Valentino's a try. It's a classy, cozy place that the community needs.</div>
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<a href="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10501882_604443086341553_2800773658818972291_n.png?oh=140ac867a5ff551074ed6248f4ef0f5f&oe=5456520C&__gda__=1414917556_ef9e4a52e5733b0e6b0d004bf94e0f7a" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="photo_img img" height="240" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10501882_604443086341553_2800773658818972291_n.png?oh=140ac867a5ff551074ed6248f4ef0f5f&oe=5456520C&__gda__=1414917556_ef9e4a52e5733b0e6b0d004bf94e0f7a" style="border: 0px; margin-top: 0px; max-width: 100%; padding: 0px;" title="" width="320" /></a><strong>VALENTINO'S EATERY</strong></div>
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3385 N Hunt Highway Suite 121. Florence, Arizona 85132</div>
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520-723-5910</div>
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Hours of Operation:</div>
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MONDAY CLOSED </div>
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TUESDAY - THURSDAY: Lunch 11:30am - 2:30pm, Dinner 5:00pm - 8:00pm</div>
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FRIDAY & SATURDAY: Lunch 11:30am - 2:30pm, Dinner 5:00pm - 9:00pm</div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-87372449174191377162014-07-23T08:21:00.001-07:002014-07-24T10:56:08.611-07:00Mt Athos Restaurant – Food Fit For Gods ... In Florence Arizona?<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Not many Arizonans know about the St Anthony’s Monastery in
Florence. But in 1995 six monks arrived
in the southern Arizona desert to establish this beautiful retreat bringing
with them this sacred, millennial heritage of the Holy Mountain, Athos. Is
there a connection to when Mt Athos Restaurant opened about 10 years ago? You'll have to ask the congenial host Pete Koulouris who continues the family
tradition brought to Florence from New York City from his father George. Pete
is no stranger to the food business having started at the early age of 10. With
him comes a legacy of traditions and recipes not found in these parts.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7m1pVgoeZXJEiJDJPekyTXbLwVBEb7_e04xxt_9wH45fd7SsrbEj59os5GyT2mM8eeMOYwPDXqgpiI_wd3ueZQqTWRCl9jodbQInrYluI9s_FmK-rkv6mWK1K7OxgKqkBecDBeHh4gwq/s1600/building.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7m1pVgoeZXJEiJDJPekyTXbLwVBEb7_e04xxt_9wH45fd7SsrbEj59os5GyT2mM8eeMOYwPDXqgpiI_wd3ueZQqTWRCl9jodbQInrYluI9s_FmK-rkv6mWK1K7OxgKqkBecDBeHh4gwq/s1600/building.jpg" height="152" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">Florence is fortunate to have both the Monastery and Mt
Athos Restaurant call this home. We lucked out.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My journey starts out at lunch one day in the heat of this
summer. My wife Diane and I are big fans of Greek food coming from Chicago and
having “Greektown” conveniently close. Greek foods are not an acquired taste in
my opinion as many other ethnic foods are. Greek food to me is the essence of
great flavors, smells and textures combined to please the palate. Mediterranean
to be sure but the spices and subtlety’s can vary from different regions in Greece
much like in Italy, India, or Asia in general.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What’s unique about Pete’s menu is although they have
mastered the Greek foods they serve, they offer typical American and Italian
dishes that I've heard are top-notch. But, today is Greek day for us. Jenn was our friendly server who is a teacher
in Florence and comes from the Bronx close to where Pete and his family were
from. Her accent is obvious but she said so was mine from the Midwest. We were
treated like royalty and I suspect that’s the way everyone else gets treated.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUmPagoOpbLHRBHyOBk2GRNQAK3__RKoYoIZimF8untmJIBM1orWYrh6YGQODs6sX18PHBGlV7l38tU3zpecf5OUgUlMOtyhH0_lJwLvD-LKVdGWJM7szLj5fINulHr9n3KSc7qR75nn7/s1600/cheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUmPagoOpbLHRBHyOBk2GRNQAK3__RKoYoIZimF8untmJIBM1orWYrh6YGQODs6sX18PHBGlV7l38tU3zpecf5OUgUlMOtyhH0_lJwLvD-LKVdGWJM7szLj5fINulHr9n3KSc7qR75nn7/s1600/cheese.jpg" height="156" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Got to start off with Saganaki (Flaming Cheese)
traditionally made with sheep’s milk cheese melted in a small frying pan until it's bubbly and ignited when doused with liquor to form this fireball. The Parthenon
in Chicago lays claim to inventing this which is where we traditionally go when
back home. Served with pita bread it’s a great start to a meal especially with
some Roditys wine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Can’t have the main course until you have a real Greek salad
and some Avgolemono soup. Mt Athos offers different kinds of Greek salads. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6dsI-LNgZm61dJLKh1N2D7h7vxZqvKt9YWuqEoQdwMLz8GEIw63DyOkz9Qw3aSwCLhqPyUfXx7yMje3ufB_oZ0KH4QzFvhMgJx89joeVkPsj-D6kaKu8bd3_a_tp-NRIlrN6HEPbjSfv/s1600/soup+and+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6dsI-LNgZm61dJLKh1N2D7h7vxZqvKt9YWuqEoQdwMLz8GEIw63DyOkz9Qw3aSwCLhqPyUfXx7yMje3ufB_oZ0KH4QzFvhMgJx89joeVkPsj-D6kaKu8bd3_a_tp-NRIlrN6HEPbjSfv/s1600/soup+and+salad.jpg" height="146" width="400" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">We
picked the Village salad with tomatoes, onions, green peppers, cucumber,
kalamata olives and great feta cheese. Served with a Greek style dressing with
oregano. One of the best we've had and wiped the plate clean. They made homemade
soups daily but the Avgolemono is a traditional Greek chicken based soup with
pieces of chicken, rice and lemon. Very good and a cup just enough.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In order to try different things, Diane ordered the Gyros Platter which comes with a generous portion of Gyros meat, rice, pita bread,
Tzatziki sauce and a side of cinnamon glazed carrots. All excellent. Tzatziki
can be quite different from place to place. I love to make this at home with
yogurt, garlic and cucumbers but Pete makes his with a blend of sour cream and
yogurt which we both loved. That’s how I’ll make mine in the future.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZEh-tAEFH61I-ZaijzUTgzqVjREgoaUOjJtHPJ0EGloDrD15K3pdajz6EQzHBMZF5dkGM5FzdBhh10snvZ6naKAtO5l9cRqSXUhanS8Y1j93gbWb8pxveSauDUFdYgcwd9d5wcbAkpLX/s1600/main+course.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZEh-tAEFH61I-ZaijzUTgzqVjREgoaUOjJtHPJ0EGloDrD15K3pdajz6EQzHBMZF5dkGM5FzdBhh10snvZ6naKAtO5l9cRqSXUhanS8Y1j93gbWb8pxveSauDUFdYgcwd9d5wcbAkpLX/s1600/main+course.jpg" height="234" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With so many great looking things on the menu I asked Pete to make me a platter of mixed meats. He was happy to oblige with this
tremendous plate of Baked Lamb shank, Pork and Chicken Souvlaki (kabobs), and
Gyro’s. Everything was outstanding. Perfectly seasoned, not overcooked. The
Lamb Shank was the bomb. Braised with vegetables in a red wine and tomato sauce
infused with allspice.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As if that weren't enough ... Pete said you're not leaving
without some Galak. I said “say</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho68RpgwrUkHlVa5MZVwL_QvazXmEpZVsNpjTRrNZKoACPMgRm4vNDtoqz06LfNBRQz12VZgE9jHgFOj2ndTfhD_kIf83hhX_HYeHJ9DquaBs4f_SCZnHFcU9uzH4UZrnYDlEyCKA7FDWQ/s1600/20140719_151032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho68RpgwrUkHlVa5MZVwL_QvazXmEpZVsNpjTRrNZKoACPMgRm4vNDtoqz06LfNBRQz12VZgE9jHgFOj2ndTfhD_kIf83hhX_HYeHJ9DquaBs4f_SCZnHFcU9uzH4UZrnYDlEyCKA7FDWQ/s1600/20140719_151032.jpg" height="150" width="200" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"> what?” Greek Galaktoboureko. A soft semolina
milk custard wrapped in Phyllo dough with a honey syrup glaze. We shared one because I wasn't passing up a taste of Greek pastries which is a whole nuther
story. Now I know why they used to wear those big white robes ... need room to
expand.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All in all it was a very delightful meal and we're looking
forward to trying many other dishes on the menu but not all at one time. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Even though many names on the menu are long and hard to pronounce,
Pete’s hospitality and passion for serving great food shines through. Not sure
what to order? Just ask Pete or one of the helpful servers and you can't go
wrong.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Mt Athos Restaurant<o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <span style="font-size: 10.0pt;">444 N. Pinal PKWY. <o:p></o:p></span></span></div>
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<span style="font-size: 10.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"> Florence AZ. 85132<o:p></o:p></span></span></div>
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<span style="font-size: 10.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">(520)868-0735<o:p></o:p></span></span></div>
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<span style="font-size: 10.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">OPEN MON-SAT 9AM-9PM<o:p></o:p></span></span></div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-40357674331212372182014-06-16T12:05:00.000-07:002014-06-16T12:05:01.947-07:00Buon cibo, Buon vino, Buoni amici. Baci Italian Bistro<br />
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">When I think of Italian food I can’t help but picture
someone’s grandmother who barely speaks English, wearing an apron and spending
the whole day in the kitchen preparing the nights meal. Whether there’s 4, 8, or
more over for a family meal you can count on Nonna to make enough for the whole
neighborhood. Mangia! Mangia! she would shout. I remember growing up as a
Jewish kid and having friends who were Italian. Jews and Italians are very similar
when it comes to food and traditions. They like to cook and eat. No wonder I
turned out big. I loved visiting and watching Nonna make homemade sauce (gravy
to some), raviolis, even bread. You can see the love that goes into her
cooking. Italian food is the food of love. Can’t be helped. It is what it is
and I love it.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoOmxf8xj2erHw-Yo1btHZYgnd0hZH4FApnSS5Q-qMmJKRVJ5ImztlGmCmdDTpgcxyEYOPWXiZ8wUusZLqGnXzUmDTiALNx6Nes2rsiFSinGGzrW_5lGxP_MokPo7qVYw6wMYpFZiiSdt/s1600/20140613_182538.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoOmxf8xj2erHw-Yo1btHZYgnd0hZH4FApnSS5Q-qMmJKRVJ5ImztlGmCmdDTpgcxyEYOPWXiZ8wUusZLqGnXzUmDTiALNx6Nes2rsiFSinGGzrW_5lGxP_MokPo7qVYw6wMYpFZiiSdt/s1600/20140613_182538.jpg" height="200" width="150" /></a><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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</w:wrap></v:imagedata></v:shape><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">So,
when my family recently came in from Florida, and Chicago they asked “so where
does the restaurant and food maven suggest we go for a family meal?” I thought,
Baci’s of course ... we all can agree that we love Italian and there is no
better place in the far East Valley.</span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">I have met Chef Francesco Greco on numerous occasions
as a guest and as a sponsor of the Greater San Tan Chamber of Commerce’s
Restaurant Week ... A Taste of San Tan Valley in which Baci’s participated. When
Baci’s first opened on the corner of Williams Field and Power Roads I had no
idea it was the same as the one currently on Germann Road. Coming from Chicago
myself I was familiar with their restaurant in Plainfield Illinois but never
made the connection until talking to Frank one day. <o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Il vero pasto all'italiana: antipasto,
primo, secondo, dolce </span></b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-weight: bold;">(<i>The
rhythm of an Italian meal...Appetizer, First course, Second course, Dessert)<o:p></o:p></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi563cj9wQ1Fiau0ZGK652BDrvNP1eYNO7bwCZsp-Xxj8eZ9u97hmirCusuVq2qkn44_b_qxDpO_tHmNlsUEstoFdHmjIgZ3nRiOR5RRZXkTLPBNmYICjYoRfQ8S_mIaBBFNgY7lcfXMDjw/s1600/20140613_183115.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi563cj9wQ1Fiau0ZGK652BDrvNP1eYNO7bwCZsp-Xxj8eZ9u97hmirCusuVq2qkn44_b_qxDpO_tHmNlsUEstoFdHmjIgZ3nRiOR5RRZXkTLPBNmYICjYoRfQ8S_mIaBBFNgY7lcfXMDjw/s1600/20140613_183115.jpg" height="200" width="150" /></a></div>
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<v:shape alt="20140613_183115.jpg" id="Picture_x0020_1" o:spid="_x0000_s1033" style="height: 118.55pt; margin-left: -1.25pt; margin-top: 4.05pt; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 89.5pt; z-index: 2;" type="#_x0000_t75">
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</w:wrap></v:imagedata></v:shape><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Because Italian food is
the food of love you have to start with a little foreplay. After the courteous
and attentive waiter took our orders, we started with the Caprese Salad with
tomatoes, onions, and basil tossed in olive oil and garlic with fresh
mozzarella ... one of my favorites. Great for dipping the Italian bread in the vinaigrette.
Next came the soups ... some had the Clam Chowder others the classic
Minestrone. Both were very good. One thing about my family is we order a bunch
of different things and share. That way we all get to taste everything so we
know what to order the next time.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq0AcmlVPIxaeYDaqLTSLCrWAlGw0199HhsNTQf97E994cvkJlYaJmFOsE_5NJFF0sr68RcWjYi9PoRrM7Agxw1uRdA7UeWerBllyyrW60_u4fV9XxxH-dTvfCBhY0IH_q8FN496BiarY/s1600/20140613_185515.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq0AcmlVPIxaeYDaqLTSLCrWAlGw0199HhsNTQf97E994cvkJlYaJmFOsE_5NJFF0sr68RcWjYi9PoRrM7Agxw1uRdA7UeWerBllyyrW60_u4fV9XxxH-dTvfCBhY0IH_q8FN496BiarY/s1600/20140613_185515.jpg" height="200" width="150" /></a><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">We
also ordered a Mushroom and Sausage Pizza that came in perfect timing right
after the appetizers and soups. Got to keep that rhythm going. Thin crust with
big pieces of Italian sausage, mushrooms and great tasting cheese. Remember,
not all pizza’s are created equally. If you’re used to having you’re pizza
delivered and like it this is probably not for you. Baci’s uses the freshest,
high quality ingredients and you taste it.<o:p></o:p></span></div>
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</w:wrap></v:imagedata></v:shape><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">We’re
all looking like we’re getting full but nobody blinked an eye. There was no
rush, the entries came out perfectly timed again so we could enjoy conversation
in between courses.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">This is where our individual tastes came out. Almost
everyone ordered a different dish so we got a pretty darn good representation
of the kitchen’s capabilities. <o:p></o:p></span></div>
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ordered one of the specials ... Sausage Boscaiola. Huge portions of Portobello
mushrooms and Italian sausage sautéed in a basil pomodoro sauce served with
fettuccine. WOW, was that ever good, full of flavor with a little kick. I knew
I had leftovers, but I couldn’t stop eating it.<o:p></o:p></span></div>
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</w:wrap></v:imagedata></v:shape><v:shape alt="20140613_185356.jpg" id="Picture_x0020_4" o:spid="_x0000_s1030" style="height: 105.95pt; margin-left: 166.55pt; margin-top: 17.25pt; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 141.1pt; z-index: 5;" type="#_x0000_t75"><br /></v:shape><v:shape alt="20140613_185356.jpg" id="Picture_x0020_4" o:spid="_x0000_s1030" style="height: 105.95pt; margin-left: 166.55pt; margin-top: 17.25pt; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 141.1pt; z-index: 5;" type="#_x0000_t75"><br /></v:shape><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">My
niece and my sister ordered the Chicken Vesuvio and we split our dishes. I love
a good Vesuvio with the peas, onions, and potatoes sautéed in a Chablis wine
sauce. Everything was perfectly cooked and hot. They all said it was very good.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ofnV0-1NbfI87GD1qMGjFc_Ukvx7jtqsiNFRJIQG5zFQ3SmWEW3dYpzPGk37bQqyqWdkttkZfS28aF2kLDgCA0ypLLNlTSizsogwTNnFcoaqk7mFRcR5KdCE8f_mHk6TBn7nWJ43mtn/s1600/20140613_185330.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ofnV0-1NbfI87GD1qMGjFc_Ukvx7jtqsiNFRJIQG5zFQ3SmWEW3dYpzPGk37bQqyqWdkttkZfS28aF2kLDgCA0ypLLNlTSizsogwTNnFcoaqk7mFRcR5KdCE8f_mHk6TBn7nWJ43mtn/s1600/20140613_185330.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYaZxoAPgRyIUuNquka7nZ6h89XrkFYCJM6r2n3Qy1-HUxyThFMqJGaF5FTMfxE9i92a-HndB0hrmFm0zMdH2w23fvEQ5Syor2zi46BjDzslCuulzbsux4Wdas2VytcFc6AAA9jBUl5i9/s1600/20140613_185438.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYaZxoAPgRyIUuNquka7nZ6h89XrkFYCJM6r2n3Qy1-HUxyThFMqJGaF5FTMfxE9i92a-HndB0hrmFm0zMdH2w23fvEQ5Syor2zi46BjDzslCuulzbsux4Wdas2VytcFc6AAA9jBUl5i9/s1600/20140613_185438.jpg" height="200" width="150" /></a><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">My
great nieces ordered the Baked Stuffed Shells, and the Baked Manicotti with
meat sauce. They are pretty picky eaters so I was surprised that they both
liked their dishes and the soups.</span></div>
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great nephew who just graduated from high school and is partly the reason we’re
out for dinner ordered the Shrimp & Scallops Alfredo which looked great but
I </span></span><span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.399999618530273px;">didn't</span></span><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="line-height: 115%;"> get a chance to try it. All I can say is the plate was empty by the
time they came to take the dishes away. Enough said.</span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Last but not least my other niece had the
Eggplant Parmigiana served with meat sauce and Gnocchi. A very filling and
tasty dish which she loved.</span></div>
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ora per il dessert </span></b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">(and now for dessert)<o:p></o:p></span></div>
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a great meal. Chef Frank and company did themselves proud. One of the best
meals I think we all had in some time. So when the waiter brought the dessert
menu we all looked at each other and shook our heads ... except me. C’mon ... I’ve
heard stories about the Chef’s homemade cannoli’s. I can’t just leave without
trying them. So we ordered just a couple hand-filled cannoli’s and some spumoni
ice cream to pass around. The cannoli’s were huge and you can tell they were
just made fresh so the outer dough would not get soggy. All I can tell you is you can’t pass this up.
The best cannoli on the planet! </span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Wholly Cannoli.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUDf4pLlXVdPjByt5pFYQkAX3VSYIMUasgoEDVxgCzmZK-uYFIfyEK9LRzwdR8OSp-BALOeLvM_MGZjf4AbnGlak2mxNU6mBT-MF0iZRQmWH_dNsQs2cEdoiTE9SUzvCXZpMMl-NFVfM1/s1600/20140613_192640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUDf4pLlXVdPjByt5pFYQkAX3VSYIMUasgoEDVxgCzmZK-uYFIfyEK9LRzwdR8OSp-BALOeLvM_MGZjf4AbnGlak2mxNU6mBT-MF0iZRQmWH_dNsQs2cEdoiTE9SUzvCXZpMMl-NFVfM1/s1600/20140613_192640.jpg" height="320" width="240" /></a><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">As the title says, </span><span style="background: white; font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Buon cibo, Buon vino, Buoni
amici (Good Food, Good Wine, Good Friends.<o:p></o:p></span></div>
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<span style="background: white; font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Salute!<o:p></o:p></span></div>
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<b><span style="background: white; font-family: Verdana, sans-serif; font-size: 14pt;">Baci’s Italian Bistro<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt;">8830
E. Germann Road, Mesa 85212<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt;">480-988-1061<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Half
mile West of Ellsworth Road.<o:p></o:p></span></div>
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<b><u><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Hours:</span></u></b><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Mon 4-9 <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Fri 11-10<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Tues - Thurs 11-9<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Sat 4-10<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Sun 4-9<o:p></o:p></span></div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-79998701564791534882014-05-31T12:52:00.000-07:002016-01-23T21:10:21.607-07:00Gourmet Goes Country - The Deli, Queen Creek AZ<div style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">
What I love about the food industry is that artistry and creativity abounds everywhere. The restaurant business is not an easy business to be successful<span class="photo photo_right" style="clear: right; float: right; max-width: 180px; padding: 2px 0px 5px 10px;"><img alt="" class="photo_img img" src="https://fbcdn-photos-g-a.akamaihd.net/hphotos-ak-xfp1/t1.0-0/10325641_569761796476349_3624150832116990808_a.jpg" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="" /></span> at as you can tell by many openings and closing. Many close not for the lack of risk-taking but for fundamental mistakes. At the top of the list is usually quality, customer service, menu choices, and value. I'm happy to report that The Deli doesn't fall into any of these categories. Blake Mastyk, former chef at Cartwright’s in Cave Creek, is the creative force behind the The Deli, with plenty of help from his wife, Nicole, former sommelier at Tonto Bar & Grill in Cave Creek. They have brought to the country what many have failed to do in a big city. Great food, consistent quality, excellent customer service and value. Did I mention great food? The name "Deli" is a little misleading in that this is much more than what most people understand a Deli to mean. No meat slicers here.</div>
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Let's start with the breakfast my wife Diane and I enjoyed the other morning. With an eclectic variety of dishes and ingredients on the menu this isn't your average bacon and egg breakfast place. Is Queen Creek ready for Chicken- Parmesan, Artichoke Hearts, Tomatoes, Red Onion omelettes? Or, Pastrami & Potato Hash and a side of Biscuits and Gravy? You betcha! I quickly zeroed in on the <strong>Eggs Benedict,</strong> 2 eggs over easy & served on biscuits with hollandaise sauce & deli potatoes after seeing it pass by us and going to a different table. Except for one thing ... it was served on CRAB CAKES. We're talking REAL CRAB friends. Take a look.</div>
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I've had many an Eggs Benedict from New Orleans to San Francisco, but this can't be topped. Well-seasoned, crispy cakes with an immediate taste of crab. When you combine the flavors of the crab cake with the eggs and the hollandaise sauce you just have to smile. I also tried it with a homemade mustard aioli that they make which added an extra zest of flavor. POW! I also loved their deli potatoes which is unique by taking a baked potato and smashing it and putting it on the grill to get crisp.</div>
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I'm a sucker for Biscuits and Gravy so we had to try them too. I've tried making it several times at home but never like this. They use sweet Italian sausage which takes on a different flavor profile than traditional souther B&G and we both loved it. Good thing it was just a small order.<br />
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Next up is Diane's Ham & Eggs - Thick cut Ham Steak, 2 eggs your way, deli Potatoes, Ciabatta toast. My wife loves ham but ham doesn't also like Diane because of migraines. She was willing to risk her health for this breakfast ... what a trooper. Look how thick that ham steak is. High quality, not too salty and goes great with the choices of mustard you can ask for. Needless to say her plate was near empty when we left. Mainly because she like desserts and got a peek at the homemade carrot cake starring at her in the cooler. </div>
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Kudo's to Chef Blake's wife Nicole who makes the cake. It has a rich, dense, and moist taste and feel, not overly sweet. I wonder how many farm-fresh carrots volunteered for this mission. The icing was a cream cheese frosting not too sweet that just tasted like you wanted more.<br />
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Great food, great service from Jackie and the rest of the staff. Can't wait to try something from the lunch menu and their new venture The Bistro, a Coffee & Wine Bar serving food opening soon near downtown Queen Creek. If it's anything like The Deli ... we have another great restaurant in our area.</div>
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THE DELI</div>
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18914 E. San Tan Blvd.</div>
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Queen Creek, AZ 85242</div>
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480-279-3546</div>
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Hours of Operation:Open 7AM to 3PM Wednesday through Sunday.Closed Monday & Tuesday.</div>
AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-49638663449708280912014-05-22T21:29:00.000-07:002014-05-22T21:29:08.151-07:00Dave's Homerun Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCV1dWTvD_PIOn978O5i468Gm4Je3MF8qOyFZl6nJdT7z0W6LaqmC31RhTShTCVJAkTDPLMPb2AWXndnpirjGv6rgv1i9DoAcgP9sQhSaZ3NAyk5kjmdK4KrDz5hb0cHn6ikRzYMsZaV-/s1600/20140517_124821.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCV1dWTvD_PIOn978O5i468Gm4Je3MF8qOyFZl6nJdT7z0W6LaqmC31RhTShTCVJAkTDPLMPb2AWXndnpirjGv6rgv1i9DoAcgP9sQhSaZ3NAyk5kjmdK4KrDz5hb0cHn6ikRzYMsZaV-/s1600/20140517_124821.jpg" height="320" width="240" /></a><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #4a4a4a; line-height: 19px;">It took me awhile to get the guts to go into a gas station for a burger. But, after hearing for months, maybe even a couple years that you've got to try Dave's hamburgers I finally gave in. So, for awhile now I have been sneaking over to Dave's because his burgers are the bomb. Recently, my wife said " I wish there was a place that had greasy-old fashioned burgers from a flat-top". That's all she need to say and I told her to get dressed ... we're going to Dave's.</span><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><span style="background-color: white; color: #4a4a4a; line-height: 19px;">We get there and Diane says "You're kidding". I replied "Give it a chance". So we order a #1 and a #2 get some pop from the fountain and wait. "#1 and #2 up" says the cook. You should see the look on Diane's face."OMG ... how do I eat this thing" With love I say.</span><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><span style="background-color: white; color: #4a4a4a; line-height: 19px;">Then quiet for at least 10 minutes. Smiling, wiping the juice from her face.</span><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><br style="background-color: white; color: #4a4a4a; line-height: 19px;" /><span style="background-color: white; color: #4a4a4a; line-height: 19px;">I think I hit a home run!</span></span><br />
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<a class="HEADING" href="http://www.tripadvisor.com/Restaurant_Review-g31326-d5217416-Reviews-Dave_s_Original_Hamburgers-Queen_Creek_Arizona.html" style="background-color: white; color: #006699; font-family: Arial, Tahoma, 'Bitstream Vera Sans', sans-serif; font-size: 1.75em; line-height: 24px; outline: none; text-decoration: none;">Dave's Original Hamburgers</a><span style="background-color: white; color: #2c2c2c; font-family: Arial, Tahoma, 'Bitstream Vera Sans', sans-serif; font-size: 12px;"></span><br />
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<span rel="v:address"><span class="format_address"><span class="street-address" property="v:street-address" style="direction: ltr; unicode-bidi: embed;">2528 E. Copper Mine Road</span>, <span class="locality"><span property="v:locality">Queen Creek</span>, <span property="v:region">AZ</span> <span property="v:postal-code" style="direction: ltr; unicode-bidi: embed;">85143</span></span></span></span></address>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-80781868387034089072014-05-03T20:37:00.000-07:002014-05-03T20:37:12.373-07:00It's Not Just Greek To Me<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px; padding: 0px;">
I had a dream once to open a hot dog stand. Coming from Chicago where the hot dog business is thriving I thought this is the kind of place for me. Well, that never happened. I watched and enjoyed others successfully build a nice business around the "classic" hot dog and thought why try to reinvent the wheel. I said I can be more successful eating and reviewing other peoples food and still get home at a reasonable hour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaF85X-rCTGRpXgASB_vCIBc_tBUta3e6wXe21eqizg8kNRj47dUIR9ko_nsAdLbAkRTfqWnG_mtU-Gj7VkkAQ99_AySWvJAK_0aP1huSsuW8b9PqKFeWv2G6U6KtkJnDBdF9tZQ9Kbj3/s1600/20140502_120447.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaF85X-rCTGRpXgASB_vCIBc_tBUta3e6wXe21eqizg8kNRj47dUIR9ko_nsAdLbAkRTfqWnG_mtU-Gj7VkkAQ99_AySWvJAK_0aP1huSsuW8b9PqKFeWv2G6U6KtkJnDBdF9tZQ9Kbj3/s1600/20140502_120447.jpg" height="240" width="320" /></a>So, this is a tribute to Nick Tsalikis who followed his dream to have a restaurant of his own, <strong>Greek Islands Grill</strong>, in San Tan Valley. After working his way into the business and learning the Greek way of food, he finally opened his own place in 2008. As you may or may not know, Greeks have an affinity for running successful restaurants. They care about the food and their customers. Nick is no exception.</div>
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Again, coming from Chicago where the competition for great food is all over the place, I have a high expectation for a meal I'm going to pay for. Greek food in Chicago is plentiful and really good. So when I moved out here to San Tan Valley, I thought I'd given up on ever having a Gyro's again. I'm happy to say that's not the case. </div>
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I've been a big fan of the gyro's at Nick's Greek Islands Grill. Have had it a few times as a matter of fact and never been disappointed. He knows how to make really good Greek food. The pita bread is so good I buy some to bring home. The fries are amazing. Even the tzaziki sauce is homemade and good. I had a recent occasion to visit Greek Islands Grill with a local business friend, Larry Messinger from Unique Marketing Concepts. This time I wanted to try something different so I ordered a Greek Salad with Gyro's meat on top. Then Nick asked me if I ever had his Philly Steak Sandwich which I have not. He said you've got to try it. Who am I to say no? </div>
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Greek Salad with feta, olives, tomatoes dressing and gyro's meat is hard to beat. Side of pita bread. Great. Then comes the "Greek" Philly Steak Sandwich served on pita bread. WOW! Melt in your mouth goodness. I can understand why it's the second best seller next to Gyro's. Nick uses the right ingredients ... bell pepper, onions, seasoning, and real Midwestern Rib Eye beef with a cheese blend of swiss and white american. Awesome! </div>
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Nick's on the right track to success. Great food! Great service! What else can you ask for? I can't wait to explore the rest of his menu if I can get past my obsession with his gyro's.</div>
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<strong>Greek Islands Grill</strong> | 270 E. Hunt Highway | San Tan Valley, 85143 (480) 655-5454. <em>Open Monday - Saturday from 11am to 8pmDelivery 4:00 to 8:00pm </em></div>
AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com2tag:blogger.com,1999:blog-2915095269999327161.post-1759037280628778182014-04-23T13:42:00.001-07:002014-04-23T13:42:28.642-07:00Chicken Fried Steak for Breakfast? Why Not?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="background-color: #edeff4; color: #141823; line-height: 15.359999656677246px; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In case you're wondering ... that's a chicken fried steak </span></span></h2>
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<span style="background-color: #edeff4; color: #141823; line-height: 15.359999656677246px; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">with eggs. Damn good! Never had a bad meal here and </span></span></h2>
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<span style="background-color: #edeff4; color: #141823; line-height: 15.359999656677246px; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">the service is great too!.</span></span></h2>
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<br />AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-28517840334218501632014-04-11T19:36:00.000-07:002014-04-11T19:36:23.264-07:00Pastrami Burger - San Tan Cafe, Queen Creek AZ<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">I couldn't help myself. Had to have a San Tan Cafe Pastrami Burger. It came like a mile high and I actually had a hard time eating it. Juicy and full of flavor. Fries were extra good too. Check it out. Got a horse? Bring him.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-60931924726164024132014-04-08T20:34:00.001-07:002014-04-08T20:34:14.340-07:00EggsTc - A Great Way To Start Your Mornings<span style="font-family: Trebuchet MS, sans-serif;">Had a great breakfast meeting with local business owners Angela Smith,<a href="about:invalid#zClosurez" target="_blank"> http://keepitlocalarizona.com/</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and James Tanner, <a href="http://san-tan-valley-news.dailyprss.com/" target="_blank">http://san-tan-valley-news.dailyprss.com/</a>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">EggTc has never let me down. Always good food and service.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">P.S. Don't tell my doctor.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-25926336568401206722014-02-15T19:43:00.003-07:002014-02-15T19:48:32.685-07:00The Salt Cellar<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-size: 14.0pt; line-height: 115%;">If you want fresh seafood you have to
go underground.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLMS5ovclDLYO0WciBg6-oVYJ163mS478dXMxXazXKni_tJqgXfnjWTAHwT9OijCWl3K_Uhd47zpJpiF7eZjBHAhcnEG4_1EnxZbZKW_AgFHHWQtVIBkE3Sw5RJVK-cXbBxnpCRwhMt3e/s1600/20140211_180555.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLMS5ovclDLYO0WciBg6-oVYJ163mS478dXMxXazXKni_tJqgXfnjWTAHwT9OijCWl3K_Uhd47zpJpiF7eZjBHAhcnEG4_1EnxZbZKW_AgFHHWQtVIBkE3Sw5RJVK-cXbBxnpCRwhMt3e/s1600/20140211_180555.jpg" height="150" width="200" /></a>What do you do when your daughter calls you up and says “Hey
Dad ... I’m coming to Arizona”? Naturally you say “great ... when you coming”.
My daughter, from Huntley Illinois (Chicago) was totally disappointed that she
was ordered to go for training in Scottsdale Arizona in the middle of winter,
with tons of snow and -2 degrees. That’s how tough she is. Becky has never been
to Arizona let alone has a chance to visit with me. I only get to see her maybe
twice a year when we drive back.</div>
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Once her final plans took shape I asked her what she would
like to eat when she’s here. She mentioned something like steak, shrimp, Italian,
Mexican, Greek etc. I said honey ... we only have one night together and she
said “I heard about this place called the Salt Cellar. They said it was really
neat.” So, needlessly to say I booked a reservation there.</div>
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Coming from the East Valley, namely San Tan Valley, I don’t
venture out too far for food. I prefer to cook myself most of the time. This
was an opportunity to see what’s on the other side of town. I pick Becky up at
the hotel and we drive to the restaurant, pull into the parking lot and she see’s
the building and says “boy that’s a small restaurant”. I said yeah it’s very
cozy. Little did she know it was 3 flights down underground. Surprise!</div>
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Quickly greeted by the front staff we sat in one of the
dimly lit rooms. Very romantic. OK I’m with my daughter but I’d bring my wife
here too. Our cocktail server Danielle was very cordial and answered questions
about the wine. I asked for Moscato, was told sorry but we have a nice Chateau
Ste. Michelle Riesling which is very similar and Becky said she’d had it before
and it’s good. Next we were greeted by
Chuck (hey hey a Cubs fan) and gave us a little history and some pointers on
ordering. Very cool. We asked what were some of the more popular dishes or
house specialties. Might as well zero in since I can’t afford to keep coming
back until I've gone through the entire menu.
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Chuck said you've got to try the Nantucket Cape Scallops
(seasonal) and he was right on target. Melt-in-your-mouth, buttery, very
tender. As he said “It’s like eating candy”. I wanted more. It was served with
a side of the best pickled, garlicky red cabbage slaw I ever had, sweet potato
chips and homemade tartar sauce.</div>
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I asked what other appetizers you recommend because I want a
variety to try and write about. With little
hesitation Chuck said the Shrimp San Remo and the Crab Cakes. So while that’s
in the works we’re munching on the bread ... sourdough, sesame, and ciabatta. Normally
I wouldn't be so excited about the bread but believe it or not, you can’t find
good bread in the far east valley in a restaurant. Just ask the restaurant
owners. Seems nobody wants to deliver to them. So for all you artisan bread
bakers please open something out in San Tan Valley.</div>
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Here comes the Shrimp San Remo and Crab Cakes that we split.
The shrimp is cooked in a </div>
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white wine and compound butter sauce served with
sun-dried tomatoes and portabella mushrooms. Delicious! This is where the bread
came in perfectly. Sop it up. Crab Cakes with REAL lump meat crab and a light
but crunchy outside and creamy inside. Great flavor.<br />
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What’s next? Well the meals come with house salads which at
this point are just going to fill us up more but they were good, no complaints
but we filled up with the appetizers and now comes the main attraction. Becky
chose to go with the Shrimp and Filet entrée. She’s more of a beef eater than I
but look at her plate. Buttery filet cooked perfectly, juicy fried shrimp in a
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light batter, and a great loaded baked potato served hot as it should be.<br />
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I deferred to Chuck again and he suggested I try the
Yakimono Hawaiian Ahi tuna served with a medley of vegetables, lemon pecan
rice, fresh pickled ginger, wasabi and soy sauce on the side. As much as I like
wasabi, you don’t need it here. The tuna was Cajun blackened, served medium on
the outside and rare in the inside. It just melted in your mouth. Why
adulterate it? So far everything was (to quote a famous chef) “Money”.</div>
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Chuck said they had a dessert tray to show and I just looked
at him like “Really?” But, since it was a special occasion with my daughter
being here I said bring it on. Didn't take her long to zoom in on the chocolate
Lava cake with raspberry sauce. What a way to end our visit. All Becky could
say is this is “Heaven on Earth” and how am I going to get up in the morning.</div>
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Thanks Richard and Cindy ... you did us proud!</div>
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<span style="font-size: 14.0pt; line-height: 115%;">The Salt
Cellar</span><br />
550 N Hayden Rd<br />
Scottsdale, AZ 85257<br />
480 947 1963</div>
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Dinner Hours: Sun-Thu 5PM-11PM.</div>
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Fri & Sat 5PM-12AM. </div>
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Bar: 4PM-1AM (Daily). </div>
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Happy Hour: 4PM-7PM & 10PM-1AM<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinGRUHYYM2C88gkL2HkZO0e-NonzcKuNRfIdR1ibkr-z9HaATUsnNTGX6OYfce7LW2eCIJEsvtGRRMlFk5YwFZBy0A9iMGopYNAuKEfYjSSdYALouihdkLnoK9z2WpESGQGV1pRkwcVqL/s1600/IMG950706.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinGRUHYYM2C88gkL2HkZO0e-NonzcKuNRfIdR1ibkr-z9HaATUsnNTGX6OYfce7LW2eCIJEsvtGRRMlFk5YwFZBy0A9iMGopYNAuKEfYjSSdYALouihdkLnoK9z2WpESGQGV1pRkwcVqL/s1600/IMG950706.jpg" height="320" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My beautiful daughter & I</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB1aEGCtmNW23NgpmnDa7Zh_gNKb6b7qPpY5Bkkp9SldmLLdiwCrTBl3GRuf55o1Jl-oWjsKzrpNG2iQl2EMoD9mJVGgG0HA1WkQ0gyk6JxghVPMZ_Ws-L_tGV7RKJEdc4-RprNyl6QO0/s1600/20140211_200208.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB1aEGCtmNW23NgpmnDa7Zh_gNKb6b7qPpY5Bkkp9SldmLLdiwCrTBl3GRuf55o1Jl-oWjsKzrpNG2iQl2EMoD9mJVGgG0HA1WkQ0gyk6JxghVPMZ_Ws-L_tGV7RKJEdc4-RprNyl6QO0/s1600/20140211_200208.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocktail Server Danielle and Server Chuck</td></tr>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-57907380050649839432014-02-13T16:52:00.002-07:002014-02-13T16:52:39.396-07:00The Best Underground Restaurant I Ever Ate In. Salt Cellar - Scottsdale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNf4sPeSdCrIjHLPVJgkvKvXlk3ixWQ9yyeq9tvpJunCV0pAymTzRTCTspQVWSeLnQaKL6KDGEr0o2xF36wld-y4iL-Em7KaRYm6ev04eNf1mM1GzvvX2flZldPympYSCBs7rAaQm_lhS/s1600/20140211_180541.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNf4sPeSdCrIjHLPVJgkvKvXlk3ixWQ9yyeq9tvpJunCV0pAymTzRTCTspQVWSeLnQaKL6KDGEr0o2xF36wld-y4iL-Em7KaRYm6ev04eNf1mM1GzvvX2flZldPympYSCBs7rAaQm_lhS/s1600/20140211_180541.jpg" height="240" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Had a great visit with my daughter Becky from Huntley Il the other day who flew in for some business. We ended up going to the Salt Cellar in Scottsdale for dinner. Here comes the big tease. The place was amazing but I'm only going to share the appetizer with you now. Full review to come. </span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">What you see here are the Nantucket Cape Scallops that are so buttery and tender ... it melts in your mouth. It's like eating candy.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">It was served with a wonderful red cabbage pickled slaw and homemade sweet potato chips.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">The journey just begins ...</span>AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-9581743362294346332014-01-26T14:00:00.000-07:002014-01-26T14:00:28.858-07:00Shut the front dough ... and don’t let me leave. Rachel's Bake Shop<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">Queen Creek and the surrounding San Tan Valley are fortunate to have
Rachel’s Bake Shop as a community partner. As an honor graduate from Le Cordon
Blue in Scottsdale Chef Rachel Broughten is an accomplished executive pastry
chef who already is making her mark with some of the best desserts in the
Valley. Besides, we deserve some sweetness in our lives ... right?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzkFMR8M5IG2HI4N7O8RlojkS_Pg_W26QfmfYGI5PWfqDY3e26YyKU15CYjEDvGuxzyh-Kaxs5eeDaROcacEXCXM6B_IFgN2dIcT4d0MnAVNqVAn9XjM9tKI-8FNtkemJkWXLqSXMEX7p/s1600/1512539_684952481528221_1165393568_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzkFMR8M5IG2HI4N7O8RlojkS_Pg_W26QfmfYGI5PWfqDY3e26YyKU15CYjEDvGuxzyh-Kaxs5eeDaROcacEXCXM6B_IFgN2dIcT4d0MnAVNqVAn9XjM9tKI-8FNtkemJkWXLqSXMEX7p/s1600/1512539_684952481528221_1165393568_n.jpg" height="320" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In the business world today there are not many that can actually make
you smile and feel good either by receiving or giving. I remember the first
time I met Rachel at a Greater San Tan Valley Chamber of Commerce function. The
paint was still wet on her bake shop yet she took the time to come to our
event. I thought ... wow finally a bake shop! We really need a good bakery. Rachel
has been a great supporter of many causes in the valley and her work speaks for
itself.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My first venture to Rachel’s was an exploratory one. Let’s check out
what she’s got. So I started buying
different treats to try. Red Velvet cupcakes, brownies, fruit bars (the
raspberry one is my favorite). BAM! I’m addicted. Just like that. Sugar is a
powerful ingredient. 9 out of 10 dentists would probably agree that in
moderation and <i>monthly </i>check – ups
it’s OK to indulge.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One of my favorites is the Pancake cupcake. It’s frosted with a
cinnamon maple </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55o7Kz_44X5ekzvHOfKxsklyfcMnBZgyIbRDEOj09urZp8Tri1dVVmGE0icKoFkI_s5juzkWhlxGIECy6Rh33Hc6h4KeziHlx1Ldj3FN3O0TBvm54eRfelPAbBUHDzsCnZYf3Je8urfF9/s1600/1622603_690130087677127_1315921557_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55o7Kz_44X5ekzvHOfKxsklyfcMnBZgyIbRDEOj09urZp8Tri1dVVmGE0icKoFkI_s5juzkWhlxGIECy6Rh33Hc6h4KeziHlx1Ldj3FN3O0TBvm54eRfelPAbBUHDzsCnZYf3Je8urfF9/s1600/1622603_690130087677127_1315921557_n.jpg" height="228" width="320" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">buttercream with candied bacon bits and a maple syrup drizzle.
OMG. Can you imagine having this as a side to you eggs, hash browns, and bacon
breakfast? Then there’s the German Chocolate brownie. Not you’re typical GC
with pecans and coconut frosting. Rachel had to bring in the Valrhona cocoa
from France no less so we can experience what great chocolate tastes like. And
a chocolate drizzle on top. Sorry Hershey but this isn’t in your league.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I can go on and on about the Sticky Buns, Cinnamon Rolls, Cupcakes and
other treats but why stop there. Did you know that she has a fabulous staff
that makes designer cakes for all occasions and budgets? She can cater your
next event and customize almost anything? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVret4yVnU-ehI0-cvlDM7ilX6-8zS9MImpw6zvH9gXsTSnllAA_fC-nxs9tEIhGXfZW9rspNasoIezM3qOMsIYkFt-XGOXbeV1jP0g-yaWSNpJACBMzYk9F4Cet0EQmb1lRmsGszo7XT/s1600/1533783_685580691465400_917684658_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVret4yVnU-ehI0-cvlDM7ilX6-8zS9MImpw6zvH9gXsTSnllAA_fC-nxs9tEIhGXfZW9rspNasoIezM3qOMsIYkFt-XGOXbeV1jP0g-yaWSNpJACBMzYk9F4Cet0EQmb1lRmsGszo7XT/s1600/1533783_685580691465400_917684658_n.jpg" height="320" width="300" /></a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">She has low-calorie, gluten-free,
dairy-free and vegan treats so others can enjoy? They even have FREE wi-fi and
a small event room to do your networking or make an impressive presentation to
a cozy group.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Don’t want only sweets? Rachel has recently introduced a breakfast and
lunch menu that includes breakfast sandwiches on croissants; beautiful salads;
and wraps and panini’s. I happened by the other day to try the lunch menu.
Rachel graciously made me a mixed panini sandwich plate so I can try the most
two popular ones. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Italian Panini
made with genoa salami, pepperoni, prosciutto with a pesto dressing and fresh
mozzarella cheese pressed on French bread. The pesto really brings all the
flavors together made with fresh basil, pine nuts, EVOO, and parmesan. The
other half was the Caprese (vegetarian) sandwich. If you’ve never had a Caprese
salad before you must try it. Fresh sliced tomato’s with fresh leaves of basil
and fresh (buffalo) mozzarella cheese between the slices of tomato and drizzled
with balsamic vinegar. Yummo! Now picture this on a panini with the pesto
dressing. Wonderful! Now save room for dessert to eat there or take home. It’s
a win-win no matter what.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now if I were a local business that had meeting or events in-house I’d
be on the phone with Rachel making an appointment for her to cater your next
one. Imagine having a staff meeting, or bringing in customers or prospects to
your office and having a high-quality breakfast or lunch and dessert delivered
to your door from Rachel’s. It would sure impress the heck out of me. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So what are you waiting for?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">22209 S Ellsworth Road<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Queen Creek, Arizona 85142</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(480) 703-9641</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">http://www.RachelsBakeShop.com</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tue - Sat: 7:00 am - 5:30 pm<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sun: 7:00 am - 12:00 pm</span></div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-52834479767988493462014-01-20T19:12:00.000-07:002014-01-20T19:12:56.072-07:00Winner of the Best Ceviche in STV Picked.<span style="font-family: Trebuchet MS, sans-serif;">Thanks to Judges Chef Brandon Smith, Executive Chef at Encanterra, Chef Rachel Broughten of Rachels Bake Shop in Queen Creek, and Chad Roche, Clerk of the Superior Court of Pinal County we have a winner of the first Best Of series in San Tan Valley.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Local resident and Greater Chamber of Commerce member (UseMyGuyServices) Connie Bunyard won the contest with her Shrimp & Crab Ceviche that apparently wowed the judges. The other contestants ... Darren King and Aimee Lespron also had very good dishes. But, it was Connie's combination of taste, presentation, and originality that put her dish over the top.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The event took place at the Grand Opening of the new San Tan Valley Farmers Market & Bazaar on Ocotillo Road.</span><br />
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-44084234278546157632014-01-17T08:58:00.002-07:002014-01-17T08:58:54.795-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHVXsQ0n8imRl2TX9QYLYdXW5GtNcL5EkXv-KjO8KsIZV0SeNDTHxPe-flz5Orcc1MJw15XHWvj-BvJNzSWmh_R71k95wC6bskXhe6nacKxw7F_JPfs7XLZbR9Je2tAOPRNiM7r3LM84Y/s1600/1506321_488662677919595_1115962780_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHVXsQ0n8imRl2TX9QYLYdXW5GtNcL5EkXv-KjO8KsIZV0SeNDTHxPe-flz5Orcc1MJw15XHWvj-BvJNzSWmh_R71k95wC6bskXhe6nacKxw7F_JPfs7XLZbR9Je2tAOPRNiM7r3LM84Y/s1600/1506321_488662677919595_1115962780_o.jpg" height="118" width="320" /></a></div>
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Check out my Facebook Page for San Tan Valley and local restaurant reviews, food competitions, and anything else related to food.</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><a href="https://www.facebook.com/KahunaCafe">https://www.facebook.com/KahunaCafe</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My restaurant reviews can also be found on San Tan Valley's Premier Internet Radio Station.</span></div>
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<a href="http://www.kqck.com/index.php/2013-11-19-01-33-05/2013-11-19-02-13-04/the-daily-bread-bistro-review"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">http://www.kqck.com/index.php/2013-11-19-01-33-05/2013-11-19-02-13-04/the-daily-bread-bistro-review</span></a></div>
AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-58008928229121115572014-01-14T10:12:00.000-07:002014-01-14T10:13:32.096-07:00BUDDYZ – A Chicago Pizzeria<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-r_Yp-lCPHWEIQy3LGW52849KqkgxwiQEV8v2IQkmehZVV1NBb1pNEtadIW0SEh7AkdhG-xUoQERGu3YzL80vrHz1jn-zUbzYzCmCYTSJ7TwWZjoJNQrNrfZhFlpLkuu4hHNFsRin4GH/s1600/20131025_171333.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-r_Yp-lCPHWEIQy3LGW52849KqkgxwiQEV8v2IQkmehZVV1NBb1pNEtadIW0SEh7AkdhG-xUoQERGu3YzL80vrHz1jn-zUbzYzCmCYTSJ7TwWZjoJNQrNrfZhFlpLkuu4hHNFsRin4GH/s200/20131025_171333.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">Finally, someone who understands and knows how to make Chicago style pizza, and </span><span style="font-family: 'Trebuchet MS', sans-serif;">sandwiches.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><b>Buddyz</b> has brought authentic Chicago style pizza to the Phoenix East Valley. The Scarnato family has been a fixture in the Chicago area for the past 22 years with 9 restaurants. They make their own sauce and dough daily and blend their cheese in-house and only use fresh ingredients. <br /><br />They have thin crust, butter crust pan and delicious Chicago style Deep Dish. They also feature great Chicago staples like Italian beef, sausage, meatball and their own Sloppy Giuseppe. You have to try their calamari and fried mozzarella, both breaded fresh. Buddyz also makes pasta dishes with their homemade marinara sauce. <br /><br />The newest Buddyz Pizzeria is located in the fast-developing area of Queen Creek, Arizona. The Scarnatos and their partner Randy are proud to offer authentic Chicago style Italian food to the East Valley.<br /><br />Not that I am biased or anything because I come from Chicago and have had the pleasure of dining at their Algonquin, IL store for many years. I am a PIZZA NUT. No doubt my favorite at the top of my food chain. Since moving to AZ in 2003 I have been yearning for what I consider to be “great” pizza and Italian fare. </span><br />
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<br />Not your cardboard tasting, cheap-tasting ingredient, run through the blast furnace 5 minute pizza. Buddyz is the real deal. And, you will see that the ingredients and preparation makes a big difference.<br /><br />Like the pomodoro tomatoes they use, Italian sausage and beef, and blends of real cheeses. Everything I’ve had there since they opened have met and gone beyond my expectations.<br /><br />Starting with the Pizza Chip appetizer to the Caprese Salad and Fried Calamari (which </span><span style="font-family: Trebuchet MS, sans-serif;">I’ve had twice already) everything is flavorful and well prepared. You have to experiment with different combinations of dishes to appreciate the full range they offer. Once we had the Italian beef sandwich (order it on garlic bread) with onion rings (rings are the best with beer-batter) and split a large thin crust pizza. Deliciousness!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCxvymNlx5zGnyg4_DGKgUZ6YI8lWYTNhvKooaIJouBbhDRxrCAGb_Msk3y63tCmqz6APxXoAqzfV1lf1ZOdMmSErcClLc6eFG0lDDCFDxrGKMvvufrxB5m66b0XNENIQVpmo1HFdlFtV/s1600/20131221_182228.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCxvymNlx5zGnyg4_DGKgUZ6YI8lWYTNhvKooaIJouBbhDRxrCAGb_Msk3y63tCmqz6APxXoAqzfV1lf1ZOdMmSErcClLc6eFG0lDDCFDxrGKMvvufrxB5m66b0XNENIQVpmo1HFdlFtV/s200/20131221_182228.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">Next time we had an appetizer with the Deep Dish Pizza and still had leftovers to take home. No matter which ingredients, and we tried everything from sausage, mushrooms, peppers, Italian beef, pineapple, BBQ chicken, Canadian bacon, pomodoro tomatoes, basil, asiago cheese, hot giardinara ... not all at one time of course ... they were all great. Haven’t tried the Calzones but I’ve been told they are wonderful as well. Great crust! Great sauce!<br /><br />Don’t be afraid to experiment. Family-friendly. Come hungry. Good choices of wine and beer.</span><br />
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<span style="font-family: "Trebuchet MS","sans-serif";"><b>BUDDYZ – A Chicago Pizzeria</b><o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif";">18423 E. San Tan Blvd.<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif";">Queen Creek, AZ 85242<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">MAP:<br /><a href="https://goo.gl/maps/tNLyn">https://goo.gl/maps/tNLyn</a><br /> <br /><br /> <br /><br /> </span></div>
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-50958146725863166512014-01-12T13:33:00.000-07:002014-01-12T13:33:03.645-07:00Contestants & Judges Picked for 1st Best of STV Ceviche Competition<br />
Come to the first Best Ceviche in San Tan Valley Competition at the Grand Opening of the San Tan Valley Farmers Market & Bazaar, January 18, 2014. The competition will begin at 12:00 noon. Three well known local personalities with be the judges for three local residents. Chef Brandon Smith, Executive Chef at Encanterra, Chef Rachel Broughten of Rachel's Bake Shop, and Chad Roche, Clerk of the Superior Court of Pinal County.<br />
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AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-76428891227908406712014-01-09T12:38:00.001-07:002014-01-09T12:38:26.768-07:00The Best Ceviche in San Tan Valley Competition<span style="font-family: Trebuchet MS, sans-serif;">Are you ready for a throwdown?</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In the spirit of Food Networks Bobby Flay “Throwdown” we are starting a tradition in San Tan Valley. We're planning a Ceviche Cook Off on Saturday January 18th at </span><span style="font-family: 'Trebuchet MS', sans-serif;">the new San Tan Valley Farmers Market & Bazaar. Three contestants. Three Judges. One winner.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">We have three contestants already planning their strategy. We also have three local prominent judges waiting to pick the first winner.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For details, keep informed at <a href="https://www.blogger.com/goog_1318938872">http://</a><a href="http://www.facebook.com/KahunaCafe">www.facebook.com/KahunaCafe</a> and <a href="http://www.facebook.com/pages/San-Tan-Valley-Farmers-Market-Bazaar/209135052605761">http://www.facebook.com/pages/San-Tan-Valley-Farmers-Market-Bazaar/209135052605761</a> and like the pages.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Look for </span><span style="font-family: 'Trebuchet MS', sans-serif;">more </span><span style="font-family: 'Trebuchet MS', sans-serif;">homemade </span><span style="font-family: 'Trebuchet MS', sans-serif;">food </span><span style="font-family: 'Trebuchet MS', sans-serif;">competitions </span><span style="font-family: 'Trebuchet MS', sans-serif;">from BBQ to </span><span style="font-family: 'Trebuchet MS', sans-serif;">dessert and everything in between.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">There are some great home chef’s out </span><span style="font-family: 'Trebuchet MS', sans-serif;">there … we just need to find them.</span><br />
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<br />AZKAHUNAhttp://www.blogger.com/profile/13415143563094196174noreply@blogger.com0tag:blogger.com,1999:blog-2915095269999327161.post-64082422537350143692013-12-30T15:59:00.000-07:002013-12-30T15:59:28.298-07:00Down-Home Country Cookin’ at Its Best <div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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</w:wrap></span></v:imagedata></v:shape><span style="font-family: Trebuchet MS, sans-serif;">If I’d have pulled up to the <b>San Tan Café</b> with my horse (which I
don’t have) I could have hitched up to the post outside. No worries. I just
pulled my 140 Horsepower Scion into an ample parking lot. No need to hitch this
baby up ... I got keys. Either way works if you want to experience some great
down-home country cookin’. It doesn't take a big city slicker like me to feel
right at home in this place. The minute I walked in I can smell a good place
when I see one. “Morning Sir ... you can take seat wherever you like” says
Kelli one of the servers. Great I think. As I look around there is a mixture of
memorabilia on the walls, nothing gaudy just “homey”. The boys with the Cowboy
hats are sitting around a table smiling and probably discussing their horse
business. (The hitching post is designed for them). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kelli comes over with a piping fresh hot cup of Farmers Bros coffee. I
take a look at the menu and think; I’ve got my hands full this morning. I want
to order everything. Thank goodness I was meeting James Tanner from San Tan
Valley Dailyprss (www.stvdailyprss.com) here for breakfast. While I’m waiting
for James I ask Kelli to name some of the most popular dishes people order and
she obliges. This way I’ll be ready to order when James arrives.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile I got to meet Barry Abrams, the owner and we start talking
about our backgrounds and what else ... food, of course. Turns our Barry and
wife Pat are from Connecticut and have been in the food-service business for
many years working for “the man”. Been in AZ since 1979 working for some major
restaurant chains and woke up one day and said “you know what? we can be doing a
better job on our own.” So they looked around and found this place was for
sale. So in June of 2013 they took over the restaurant. Learn from someone else
and apply your experience but also add the things that were lacking or missing.
Like great customer service, great quality food, good portions, and reasonable
prices. How can you lose?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KuxlAzMxpx6sYjMPfdGS8yihaGZC4jDKxqIm4EpuQXwc-BEyBMOelN85r-6eE80PDyOCdoH_seYtrtmFyO3arBWx6i9EEH9hc60wi30EgClGbeyoOOP8p4JNOgMlTODulbIXraveuQOI/s1600/20131220_084237.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KuxlAzMxpx6sYjMPfdGS8yihaGZC4jDKxqIm4EpuQXwc-BEyBMOelN85r-6eE80PDyOCdoH_seYtrtmFyO3arBWx6i9EEH9hc60wi30EgClGbeyoOOP8p4JNOgMlTODulbIXraveuQOI/s200/20131220_084237.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">I’m getting hungry ... let’s order. James arrives and I tell him what
we’re doing. Here’s what I’d like to try but if you want something different
just let me know. First off let’s try the Crunchy French Toast served with warm
syrup; and some Biscuits and homemade sausage gravy; next let’s have some of
those buttermilk pancakes; and let’s top it off with the Chi</span><span style="font-family: Trebuchet MS, sans-serif;">cken Fried Steak
and Eggs “Signature Dish”. James says “I’m in. That’s good enough for me.”</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So Barry starts us off with the Crunchy French Toast and says “Try this
first without using the syrup”. OK we said. He wanted to make sure we felt the
“crunch”. Where I come from if there’s a crunch when I’m eating French toast,
someone made a boo-boo. First bite and I knew what he was talking about.
Besides being lightly dusted with powder sugar there was a sweetness we
couldn't pinpoint. It was the crunch. Capt’N Crunch to be exact. WOW. No need
for syrup. Great texture outside and creaminess inside. I’d order this for
dessert as well in a heartbeat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGyTdMBW4zLjyIpORydWvrkPOiTf9miC4GtzSWsnpTUdRp8aU-_U_21IACvZv98luOoQCHp5DVnP1gITl9eB7SxoUxaefzRZ_S2qDYnEZ3moC5baenXZtGuSH8Xm0jBlGsO4cvdQx6ymq/s1600/20131220_084703.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGyTdMBW4zLjyIpORydWvrkPOiTf9miC4GtzSWsnpTUdRp8aU-_U_21IACvZv98luOoQCHp5DVnP1gITl9eB7SxoUxaefzRZ_S2qDYnEZ3moC5baenXZtGuSH8Xm0jBlGsO4cvdQx6ymq/s200/20131220_084703.jpg" width="200" /></a><o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTUDX9Ilr-nPSq-OOYX01yPT3QiXkPZCckHyfsZzO6hTqZ0T_XXglgs8ewSRfFrW45UCiKYp8ywbGFCUH7gbSkN1hegNuNVLpFKRo5I8Od9dVe2cNTJM3k_Dfp3QaxVcExIS0Loo4-Apq/s1600/20131220_084723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTUDX9Ilr-nPSq-OOYX01yPT3QiXkPZCckHyfsZzO6hTqZ0T_XXglgs8ewSRfFrW45UCiKYp8ywbGFCUH7gbSkN1hegNuNVLpFKRo5I8Od9dVe2cNTJM3k_Dfp3QaxVcExIS0Loo4-Apq/s200/20131220_084723.jpg" width="200" /></a><v:shape id="Picture_x0020_7" o:spid="_x0000_s1026" style="height: 114pt; margin-left: 347.9pt; margin-top: 63.55pt; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 152.25pt; z-index: 2;" type="#_x0000_t75">
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</w:wrap></span></v:imagedata></v:shape><span style="font-family: Trebuchet MS, sans-serif;">Next out were the pancakes and biscuits and gravy. Short stack was
light and fluffy, cooked just right. A little butter and warm syrup (not out of
a bottle). Sounds basic but not everyone can cook pancakes like this. One of my favorites is biscuits and sausage
gravy. I love sausage and gravy on just about everything. Biscuits can be
pretty basic but also easy to ruin. These were firm but not hard and the gravy
is clearly the star. Light with the right balance of sausage and pepper, not
salty like most I’ve had. Loved it. You
can tell James is quiet eating.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz2yKUxPYWJH6Xrvlk-zLIBfipXaGIMO7l8WElS5Wm6Cs33pPgQpoQpQKWfAieZvGgEauB_a7XLaBovZTxMsKaG9DYy0Dil_f5ZOBnAT88E8A9E_5SBrjEWIJCzihBYG968j1PjP9QWcb/s1600/20131220_084758.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz2yKUxPYWJH6Xrvlk-zLIBfipXaGIMO7l8WElS5Wm6Cs33pPgQpoQpQKWfAieZvGgEauB_a7XLaBovZTxMsKaG9DYy0Dil_f5ZOBnAT88E8A9E_5SBrjEWIJCzihBYG968j1PjP9QWcb/s320/20131220_084758.jpg" width="320" /></a><o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Last but certainly not least is the Chicken Fried Steak and Eggs. WHAT!
A hearty breakfast served with either hash browns or home-style potatoes and
eggs anyway you want them. Comes with toast or pancakes on the side. Lightly
breaded and fried beef steak so tender you can cut it with a fork. You can
actually taste the beef even with the sausage gravy piled on. One of the best
CFS’s I've ever had. Again, well-balanced flavors.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So, if you’re looking for a great place to bring the family for
breakfast or lunch that is kid-friendly has great food, and warm, friendly
service, Check out The San Tan Café. You won’t be sorry.</span></div>
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<b><span style="font-size: 14.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">San
Tan Cafe<o:p></o:p></span></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">18911 E. San Tan Blvd. Queen Creek, Az. 85143</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Phone: 480-840-6425</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Email: <a href="mailto:santancafe@yahoo.com">santancafe@yahoo.com</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Monday - Friday 6a 2p</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Friday 4p - 7p</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Saturday - Sunday 7a -2p</span></div>
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