New Chef and Owners at Coronado Cafe Make Dynamic Impression on Phoenix Food Scene

By Kristi Trimmer, Guest Blogger, FoodiesLikeUs.com
This is a reprint of the original blog posted on foodieslikeusblog.com on 01/15/2010

I stumbled upon Coronado Cafe over 7 years ago when it was a BYOB with old school desks and chairs for furniture and a very comfy cozy atmosphere. The whole ambiance was very eclectic and the food was amazing, which brought me and my friends back time and time again. Through the years, they acquired the much coveted liquor license and more contemporary furniture,but never lost that cozy inviting atmosphere. Although, to be honest, I really miss the uniqueness of the old school desks, I am stoked to try out the comfy patio.

One of the best new additions to Coronado Cafe are the new owners from Baltimore, Maryland. My friend Lisa and I were searching frantically for a happy hour spot before the holidays and were dismayed to hear that Lisa G’s had closed their doors. Since it was only 4:00 pm on a weekday, we weren’t certain they were open yet.

Lisa did the “Open, Open, Open” hand signs on the front glass and begged to be let in.  We promised them that we would only take up a small amount of space where we could indulge in some great wine and conversation. We were welcomed with open arms!

Unbeknown to us, the cool and zanny bartender (with some great earrings!) was actually one of the new owners. I didn’t even know they had changed ownership! I was mesmerized learning the background of this hip urban couple from Baltimore ~ Misti Jones and Executive Chef Christian Holt.

Misti runs the front end of the restaurant while Chef Christian creates masterpieces in their really small, but very productive kitchen.  Along with Chef Christian’s parents Diane and Michael Stackwick, this dynamic family-owned restaurant is ready to introduce Foodies to their east coast style of cooking.

Let me just say ~ the Maryland Crab Cakes are a must! I am normally not a fan of crab cakes because they normally remind me of wet sawdust, but these were absolutely amazing. The crab cakes were very moist and flaky with very little filler paired with grilled corn and tomatoes with a lime-cilantro remoulade for dipping. This appetizer is $14 and can easily be eaten as an entree.

Amazing Maryland Blue Crab Cakes!

Next up was the Goat Cheese Bruschetta topped with sweet chile sauce. This triple creme goat cheese is drizzled over thick bruschetta. There was a little heat on this one but it was offset by the oh-so-creamy goat cheese. I prefer soft bread as opposed to harder breads, and will remember to ask for that the next time. The Goat Cheese Bruschetta is $9 and three pieces come with each order.

I paired the Crab Cakes and the Goat Cheese Lavish with Sonoma Cutrer (Russian River) Chardonnay ($12) which is a good go-to chardonnay. It was not too buttery and had subtle hints of citrus. Lisa started with Huntington’s Petite Syrah ($9) which had a very high note and a strong bold finish. This wine is not for beginners!

Goat Cheese Lavish

I don’t typically order the fish when I am at a restaurant, but after trying the Pan Seared Halibut at Coronado Café, I realized I seriously need to reconsider that thought process. One taste of halibut, and I was sold!! I loved the presentation on this one too  ~ very colorful and full of julienne carrots, Shitake mushrooms, Napa cabbage, and red onions. The perfect bite was a chunk of the flaky halibut, plus a Shitake mushroom topped with the jasmine rice which was soaking in the Shitake ginger broth ~ I thought I had gone to Heaven. It was that good. This fish special is $24 and changes nightly.

My favorite this evening ~ Pan Seared Halibut

At this point I switched my wine to Voignier Fincala Linda (Argentina) ($9) which had a peppery kick, a bronze color, and actually tasted a bit like brandy. I really enjoyed this wine ~ very different with a unique taste that paired quite well with the New York Strip.

Chef Christian topped this perfectly prepared New York strip with a chimichurri style sauce.  The underlying notes of the tangy rice vinegar were coupled with white wine and loaded with lots of fresh herbs in olive oil. All of this tasty goodness is grilled on top of the steak and served with fresh garlic whipped potatoes. This dish is a meat lovers must have! The NY Strip is $22.

NY Strip - gotta luv meat!

The Cornbread Berry Cobbler with vanilla bean ice cream helped finish off a fantastic culinary evening.I absolutely loved loved loved this dessert. The berry compote was a splendid mixture of cherries, blackberries, raspberries, blueberries, and strawberries. It was a plate of hot yummy goodness.

Cornbread Berry Cobbler - I want this everyday!

Previously, the Stackwick’s owned a restaurant on Chesapeake Bay with their son Chef Christian at the helm. I am so grateful that they brought their recipe for their amazing Maryland Crab Cakes and Pan Seared Halibut with them out West!

Let me be the first to welcome to the new owners of Coronado Cafe to Phoenix. They brought a great New England flair to one of my favorite Central Phoenix restaurants.

Coronado Cafe is open for lunch Monday-Friday 11:00-2:30 pm and serves dinner from 5:00-10:00 pm with brunch on the weekends from 10:00-2:30 pm. They are located at 2201 N 7th St – just north of McDowell. 602.258.5149

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Local Tequilas Reign at Phoenix Tequila Festival

By Kristi Trimmer, Guest Blogger, FoodiesLikeUs.com
This is a reprint of the original blog posted on foodieslikeusblog.com on 01/04/2010

Most people have heard of wine tastings, food tastings, and even more recently beer tastings, but have you ever thought of a tequila tasting? Did you know that there are hundreds of tequila makers, some that are small boutique-style as well as more well name brands? Which one tastes better? Is there a difference? These questions and more were on my mind as I ventured to my first Tequila Festival in early December in downtown Phoenix.

Most tequilas are produced in the highlands of Jalisco, Mexico. This area is renowned for being the best growing region for the blue agave plant. The pinas or the hearts of the blue agave, are harvested by hand, fermented, then distilled to make the precious tequila. Each tequila craftsman has their own process which gives their tequila its unique taste and richness. The rich red soil, ambient temperature, and consistent annual rainfall of Jalisco, Mexico produces some of the most amazing tequilas out of this unique region of the world. An astounding 300 million plants are harvested there every year!

Blue Agave Plant

Did you know that tequila was soon developed after the Spaniards brought distillation to Mexico, and is named for the town of Tequila? Tequilas labeled 100% Blue Agave are considered the absolute best. Mexican law states that tequila must be made with at least 51% blue agave with the remaining 49% being a raw ingredient and it is most commonly sugarcane, although other raw products may be used. Tequila is generally bottled at 80 proof although some of the aged versions are bottled at higher alcohol levels.

My two favorite tequilas makers this day were Senor Rio Tequila and Cruz Tequila. I for sure thought I was going to love Petron Silver, but to my amazement, I really don’t care for Silver Tequilas or for Petron. Who knew I loved repasados? Silver tequila is also known as white (blanca) or silver (plata) and is bottled soon after distillation. Its smooth, fresh flavor usually has hints of herbs including pepper. Although I am not a huge fan of silvers, Cruz’s Silver Tequila was very creamy, extremely smooth, and was absolutely heavenly in their Signature Cruz Cucumber Margarita:

* 2 oz Cruz Silver Tequila
* 1 lime, squeezed
* 2 cucumber wheels
* 1 oz Agave nectar

~~Muddle then shake with ice, splash with water, and serve over ice~~

Cruz Silver Tequila

Cruz uses hand blown glass and aluminum, and recycles all of their bottles and packaging
~ thanks for thinking of the environment!!

What is a reposado tequila? It is a tequila that may contain added flavoring and coloring but it must be aged at least 2 months and can be aged for up to a year. The wood aging (usually in oak) infuses the reposados with hints of vanilla and spice and produces character more mellow than that of tequila blanco. Some of the best reposados are aged in old brandy barrels which enhances the sweet smokey taste.

Now let’s talk about those reposados that I fell in love with. Cruz’s Reposado took 36 batches and 3 years to perfect. Boy was it yummy with its hints of vanilla and a buttery almond finish.

Senor Rio’s Reposado tequila was the hands down winner for the day for me. Senor Rio tequila begins with 100% blue agave estate grown plants that are slowly cooked in traditional stove ovens. They are fermented in open tanks that allow the fragrance from the surrounding fruit trees to blend with the tequila for natural hints of citrus. Their master distiller than double distills this premium tequila. Senor Rio’s Reposado is a true work of art ~ I loved it.

Senor Rio Tequilas ~ such gorgeous bottles!

One of my favorite drinks with Senor Rio Tequila is the Love Hangover:

* 2 oz Senor Rio Reposado Tequila
* 1 oz orange juice
* 4 oz pineapple juice
* 1 oz cream

~~Shake with ice then serve over ice in a tall glass rimmed with sugar~~

At the Phoenix Tequila Festival there were over 30 tequila craftsmen and each of the them had at least 3 tequilas including the blanco (silver), the reposado, and the most prized, the anejo. Tequila anejo is aged for at least 1 year (often 2 to 3 years). The smooth, elegant, and complex flavor of the best añejos is often compared to that of fine cognacs. My tasting partner really enjoyed the variety of anejos there. To be honest, they just didn’t sit well on my taste buds so I limited my tastings to the 30+ reposados that were there!

I really enjoyed learning about the entire tequila making process and was very surprised to find out that both of my favorite tequilas are from Phoenix-based companies! Every time I go for Happy Hour now I make sure to ask for Senor Rio and Cruz tequilas ~ I find it is the best way to make sure my favorite watering hole has the best tequila. I even wandered through my favorite place on earth (Costco!) and was stoked to see Cruz tequilas there! Support and shop local whenever possible! Cheers to great tequila by Senor Rio and Cruz!!

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Caffe Boa ~ I Loved It and Hated It!

A couple things that are just me being me ~ is it Cafe or Caffe Boa?? It is shown both ways on the website and the web address is www.CafeBoa.com but on their merchandise it is Caffe Boa. As a writer and editor, that drives me nuts, but I digress.

I went to Caffe Boa on a Tuesday evening and was running a little late due to a lovely traffic jam on the freeway. My friend Erin who is the author of the Food Tramp Diaries was already there and had cozied up to the bar. Happy Hour was in full swing with their half-priced appetizers and wines. I was so looking forward to those half-priced wines! The bartender was attentive and recommended the Riesling/Moscal-Auxerrois, Kogl “M. Domenica Albus” 2007 which was a great dry, very light Riesling with a nice citrus back. We wanted to take full advantage of the Happy Hour prices and asked if we were able to enjoy them at the dining tables, but unfortunately they are only available at the bar.

We decided to sit at one of their community tables in the bar area instead of in the dining area. This was our first mistake of the evening. We sat there for at least 10 minutes without anyone coming over to us even though I had asked the bartender for menus, which we never received. As two waiters continually passed us, I tried to make eye contact with them, but they were having none of it. After 15 minutes of trying to get someone’s attention Erin went up to a busboy first then five minutes later she had to get up again and ask the hostess for menus and to state that we were a little dissapointed with the lack of service. At the same time, I also asked the bartender again if he could find our server. Erin was finally able to get one of the managers to come over and give us menus 30 minutes after we had been there. He did not offer an apology, and made no effort to try and make us feel welcome in his establishment. Needless to say, I was not pleased and was curious to see how the rest of this evening was going to turn out.

I am a member of Slow Foods Phoenix and am very excited to see that Caffe Boa is a Slow Cook establishment, plus they use organic fruits and vegetables in their foods. Some of my favorites are McClendon’s for citrus and exotic greens and Queen Creek Olive Oil which has amazing flavor. I am a Master Gardener and the way food is grown is vitally important to me ~ thank you Caffe Boa for taking the time and effort to use locally sourced produce and goods to create with and food that is in season, not shipped here from halfway around the world.

Handmade Mozzarella with Sweet Peppers

We decided to try a couple different appetizers to experience the true flavor of Caffe Boa. The Autumn Maccaroncello which is a lovely blend of handmade penne pasta tossed with Butternut Squash puree and wild honey sauce, toasted pepitas, pecorino, and Slovenian Pumpkin oil. This dish is very sweet and tasted absolutely amazing plus it paired quite well with my Riesling. (HH $7) Chef Payton Curry makes handmade pulled mozzarella daily ~ it is utterly delicious. (Not on HH menu, $12) Out of the two, give me the Autumn Maccaroncello again and again.

Autumn Maccaroncello with Butternut Squash

At this point our waiter noticed our notebooks and asked if we were doing a review. We did admit that we were in hopes that we would have great service for the remainder of the time we were there…more on that later. He did recommend the Prosecco Bisol “Jeio” Italy for me which I did love, a little dry, a little sweet, a little perfect.

Maine Diver Scallops

For our main course, we ordered the Maine Diver Scallops and the Short Ribs Tortellini. The Maine Diver Scallops were enhanced with an heirloom potato puree, braised leeks, and puffed capers. For the price of $26, I had expected more than two scallops. Although they were large and scrumptious, just seemed a bit too pricey for me. Also, those capers have to go ~ they tasted burnt and really took away from this dish. The evening’s winner for the best dish has to go to the Short Ribs Tortellini. So so good! The delicate pasta was served with a Pecorino Fondue and the meat inside was so full of flavor that it just seemed to melt in my mouth. Priced at $18 for 6 tortellinis ~ the taste alone on these make them a great value. I paired this dish with a Schug Pinot Noir, Sonoma that truly enhanced the taste of the meat.

Short Rib Tortellini

At the same time we were ordering dessert, we noticed our server was sat a very large table. I wasn’t worried because he had been doing such a good job up to this point even with the less than stellar start. We ordered the triple berry cobbler, but was told that the last two were sold. I then asked for the tiramisu ~ you guessed it ~ out of that too. Erin ordered the bread pudding instead. I have to mention that I personally do not like bread pudding and was not enthusiastic about our last option. Please do not order the bread pudding! It was dry, and to me, not edible. We had a couple bites and the waiter even noticed we were not pleased with this dessert. He did not offer to exchange it or to replace it.

At this point we had been at Caffe Boa for two and a half hours and we were ready to call it an evening. Guess what happened? We couldn’t get our servers attention for 15 minutes to bring us our check! I kid you not. When we received our check I was surprised and saddened to see that we were still charged for the bread pudding. After waiting for an additional 15 minutes for him to pick up the check with our credit cards. Erin had to get up AGAIN and take our forms of payment to the hostess so we may cash out.

To be honest, I’m not sure if I will go back. I did truly enjoy the food and the atmosphere was cozy, but the service, the service just left a horrible taste in my mouth about the whole experience. While there, we asked for help from the bartender, the hostess, the busboy, the server, AND the manager. I sure hope when my counterparts in Foodies Like Us went there they were treated with a little bit more respect and had better service.

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