KITCHEN DOORS {where we ate this month}
SEED SHACK Gilbert Sisters and owners of Seed Shack, Jade and May Au have vegan dining down to a natural science. I started with a delicious sampler of plain, jalapeño cilantro and roasted red pepper hummus with veggies and toasted pita points. For my entrée, I enjoyed a tangy and filling beet burger with a Shack-made patty of beets and beans with mashed avocado, cucumber and greens served atop multi-grain toast. The burger was served with tornado fries, a huge twisting curl of potato (or zucchini), beer-battered with a kiss of seasoned salt. It was the tastiest version of French fries I’ve had anywhere! — Lynette Carrington Photo: Lynette Carrington
NELLIE CASHMAN’S MONDAY CLUB CAFE Westin Kierland Resort & Spa Nellie Cashman’s Monday Club at the Westin Kierland Resort & Spa captures the feeling of Arizona — from its name, which honors the celebrated Arizona entrepreneur and businesswoman Nellie Cashman, to its local ingredients and Arizona spirits. To further the authentic Arizona experience, the restaurant incorporates variations of recipes dating from the late 1800s, before Arizona was even granted statehood. When the Frontdoors team recently visited, we loved the lighter menu items such as the Cashman’s salad with organic greens, local apples and agave yogurt dressing as well as the farmer’s wrap with mushrooms, roasted red pepper and pesto aioli rolled into a tomato tortilla — both of which were perfect for summer dining on a hot, Arizona day. — Jamie Killin
Photo: Nelli Cashman′s Monday Club Cafe
WOW WOW HAWAIIAN LEMONADE Scottsdale It’s hot outside and I was happy to discover the variety of cool tropical lemonades and healthy noshes at Wow Wow Lemonade, the first Arizona location of the Hawaiian-based franchise. The microgreens avocado toast was a tasty lunchtime indulgence that left me feeling good about my choice. I also had the super fruit pitaya bowl packed with organic pitaya, banana, organic strawberries, coconut milk, organic granola, kiwi and pineapple. Other menu options made with locally and Hawaiian-sourced ingredients include overnight acai bowls, oat bowls, superfood drinks, island time smoothies, greens bowls, kombucha on tap and cold brew iced coffee. — Lynette Carrington
26 FRONTDOORS MEDIA | JULY 2018
Photo: Lynette Carrington
