34 minute read
RECIPES FROM THE HEART
TTucking into a warm, steamy bowl of pasta is an exercise in comfort for many. James Beard Award-winning celebrity chef Scott Conant took that feeling and first made it a career with his incredible culinary skills and now delivers recipes, stories and inspiration in his newest cookbook — “Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.” While Conant is not new to the cookbook scene, “Peace, Love, and Pasta” is more personal. It is filled with stories from his Connecticut childhood, summers with his grandfather in Maine, his first job in a seafood restaurant kitchen, his work and travels throughout Europe, his success in the Big Apple and now the memories that he’s making with the two daughters he and his wife, Mel, are raising here in Arizona.
“My first three cookbooks focused on restaurant-quality recipes and what I usually cook in a professional kitchen,” says Conant, who operates three restaurants in the United States — Mora Italian in Phoenix, The Americano in North Scottsdale and Cellaio Steak in New York. “Over the years, people often asked what I make at home; so this was the perfect opportunity to showcase some of the foods that I love cooking for my family. These dishes are staples at our house and have shaped the palates of my young daughters.”
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Alongside the vibrant photography, the recipes are accompanied by personal anecdotes and tips. For instance, in Conant’s most famous and most requested dish — pasta pomodoro — sauce is finished with a touch of butter for depth of flavor. It’s a restaurant hack that any home cook can incorporate to make a pasta dish memorably delicious. He also gives variations and multiple uses for recipes, encouraging readers to experiment and make substitutions where necessary.
“The key to good cooking is the ability to adjust,” he says. “There is no such thing as everything just working out perfectly, whether it be at home or in a commercial kitchen at the restaurants. My advice is to identify the ingredients that you want then adapt to the ingredients that are readily available to you.”
A big batch of tomato sauce, for example, can be kept in the freezer and pulled out as needed for repurposing in different recipes. Conant keeps short ribs, lamb, pork ribs and oxtail on hand for braising.
cooking at home more often with his daughters, Ayla and Karya. With much of the world’s hustle and bustle being put on hold in 2020, Scott Conant relished
“There is always an opportunity to adapt and apply the technique, which is the most important aspect,” he says. “You don’t necessarily have to follow a recipe exactly and that’s one of the things I wanted to get across with this book.”
NOSTALGIC MEALS AND COMFORT FOODS
The ability to improvise is definitely one of the most important tools in an arsenal of culinary skill. Conant learned that principle early on. He describes his mother’s own resourcefulness when asked which recipe can take him right back to his childhood home with just one bite.
“My mother’s Sunday tomato sauce with meatballs brings all the nostalgia,” he reveals. “She would sometimes add lamb shank, beef short ribs or even chicken feet to the sauce. You never knew what was going to be in there depending on what she picked up at the market.
“But one thing was constant — she would put it on the stove every Saturday and let it cook overnight into Sunday. That sauce became a part of my childhood. I can still remember walking by that pot, grabbing a piece of bread and dunking it inside the sauce as it cooked with all that meat. This dish always brings me back to those happy moments of connectivity and memories of growing up.”
With much of the world’s hustle and bustle being put on hold in 2020, Conant relished cooking at home more often with his daughters, Ayla and Karya. For him, Arizona has been a grounding experience compared to the fast-paced lifestyle of urban Manhattan. With more time at home, it is only natural to wonder which recipe Conant cooks most often when he’s in charge of putting dinner on the table. The chef and cookbook author says that honor belongs to his chicken cutlets with burrata and melted baby tomato sauce.
“It’s just so craveable and simple to make,” he adds. “Every culture seems to have a version of this and I think it’s comfort food at its best. I’ve never met a chicken cutlet that I don’t love.”
ROMANTIC DISHES AND TURKISH DELIGHTS
“Peace, Love, and Pasta” has plenty of recipes that are perfect for a romantic Valentine’s Day dinner for two. Among them, Conant recommends sigara börek — a Turkish dough stuffed with feta cheese and fresh herbs then fried until crispy — as something to snack on while cooking the rest of the meal.
“For the main course, make the short rib risotto with caramelized onions,” he says. “It delivers the promise of soulfulness yet is refined with robust flavors. You can also opt for some vegetarian or lighter dishes from the cookbook, but I think these two are no-brainers for a special occasion.”
The Turkish appetizer is part of an unexpected twist in “Peace, Love, and Pasta” that was inspired by his wife’s heritage — a chapter devoted exclusively to Turkish cooking. In it, Conant details his travels to Mel’s hometown of Bodrum and recounts, with both humor and a spirit of eager discovery, his favorite dishes and the people who introduced him to them.
Simple and Elegant Recipes from a Chef’s Home Kitchen.” stories and inspiration in his newest cookbook — “Peace, Love, and Pasta: James Beard Award-winning celebrity chef Scott Conant delivers recipes,
“I have to say the manti recipe is just spectacular,” he says. “When we were shooting the photography for the book, that was the big winner of all the things that we had tested and tried over the course of a week. Everyone was most impressed with that Turkish ravioli served with yogurt, mint and a little spiced butter. It’s truly special.”
Conant acknowledges that even he still has more to learn — a sentiment with which his mother-in-law might agree.
“As we were testing some of the Turkish breads, my mother-in-law hovered over our shoulders, making sure we were doing everything right” he recalls. “And at a certain point, she just kind of moved us out of the way and took over like, ‘This is how you do it.’ It was a great learning lesson. I love those moments because there’s no better way to learn than from someone who’s been doing this for decades.”
QUICK CUISINE AND ENJOYABLE EATS
Of course, with 35 years of restaurant experience under his belt, Conant has certainly mastered more dishes than could possibly fit into a single volume. But even celebrated chefs have busy nights when hungry tummies are growling and whipping something up quick is crucial.
A vegetarian main that he makes when time is of the essence is rosemary lentils. They’re described as satisfying and healthy, whether at the center of the plate or alongside meat and seafood. While these green lentils stewed with olive oil, tomatoes and
caramelized shallots may be simple, they’re so well-loved that they have found their way onto the menu of nearly every one of his restaurants.
“Another go-to is breakfast for dinner, right?” he posits. “Eggs in purgatory can be made on the fly with pantry staples and you could utilize the same tomato sauce from the pasta pomodoro recipe. [There is] nothing wrong with adding some crispy, warm, crunchy garlic bread. It’s good eating!”
In the dream scenario of having all day to cook with no limits on time or ingredients, Conant would make things that his daughters enjoy most — such as truffle tajarin.
“The tajarin pasta is made from scratch with a white truffle shaved over the top,” he says. “It’s delicious and makes [Ayla] super happy. I would also make the scialatielli pasta with stewed octopus. It’s one of my absolute favorites. Since I’ve written this book, Karya’s palate has developed a bit more, which makes me overjoyed. She loves the roasted pork shoulder, so I’d make that, too.”
Perhaps amateur chefs can credit Conant’s move to the Grand Canyon state for giving him the breathing room to compile this collection of fresh, flavorful Italian — and Turkish — recipes from the heart.
“Living here has allowed me to be more present and, most importantly, spend more time with my family,” he says. “I cherish the moments watching my daughters grow up and it’s all going by too fast.”
scottconant.com Instagram: @conantnyc
Leila’s Empanadas Handheld Happiness
artisan empanadas in Anthem, Cave Creek and Scottsdale. Photo by Tawn Smith Photography Having moved from Brazil to Anthem in 2015, Leila Beltrame recently launched a line of authentic,
Writer Joseph J. Airdo
WWhen Leila Beltrame moved from her hometown in Brazil to Arizona in 2015, she encountered a completely different culture and a seemingly insurmountable mountain of challenges. As if learning an entirely new language did not produce enough headaches for her, Beltrame needed to essentially rebuild her business from scratch.
However, overcoming obstacles and starting over were far from unfamiliar concepts for the chef, who recently launched a line of authentic, artisan empanadas in Anthem, Cave Creek and Scottsdale.
“Every time you have some challenges, you become stronger than you were,” Beltrame says. Having grown up part of a poor, farming family in southern Brazil, Beltrame witnessed first-hand the devastation of losing crops to frosts on multiple occasions.
“Sometimes the ice comes and destroys everything,” says Beltrame, noting that the process of re-planting to harvesting takes a long time.
Therefore, knowing what crops grow quickly and good practices of preserving and preparing food were of the utmost importance. Fortunately, her mother and grandmother were both experts and not only helped Beltrame’s family survive the destruction and rebuild but also instilled within her the perseverance and knowledge that she would need to succeed in her own endeavors.
They also instilled within her a love for cooking.
“I love to work with food,” Beltrame says. “It is my passion.”
Although Beltrame tried her hand at a few other things earlier in life, she always knew that cooking was her calling. She eventually dove headfirst into the food industry. When Honeywell transferred her husband, Ricardo Bortolini, to Arizona, she sold her business and accompanied him on a new adventure here in the United States.
Beltrame took a few college courses and spent some time learning English before deciding that it was time for her to re-enter the food industry. She started with something simple — chocolate, because it does not require any machines and is relatively easy to make. But her family’s empanada recipes called out to her and she shortly realized that she needed to share them with her new neighbors.
“I think that it is a nice product to have here — especially nowadays,” says Beltrame, noting that her empanadas are healthy, delicious and convenient.
For those who are unfamiliar with them, empanadas are essentially handheld pastries that are filled with either sweet or savory ingredients. Beltrame currently offers three varieties — chicken and olive, beef and apple creme brulee — all of which are baked instead of fried, which give them a lower calorie count than many other foods.
Gluten-free Brazilian cheese rolls — which boast a light, crispy outer layer
Dawn Marie Rapaport. Photo by Tawn Smith Photography Partnership collaboration with the nonprofit organization’s founder celebrate Leila’s Empanadas’ Homeless Engagement Lift Leila Beltrame (center) and her husband, Ricardo Bortolini,
Brazilian Cheese Rolls (Photo by Ricardo Bortolini)
Apple Creme Brulee Empanadas (Photo by Ricardo Bortolini)
and a scrumptious Parmesean cheese filling — are also among Beltrame’s offerings, which are available to order via her website. Beltrame’s Leila’s Empanadas line is also available at Sam’s Frozen Yogurt in Anthem, Lil Miss Butcher in Cave Creek and BUTI MVMNT Studio in Scottsdale. “All of my recipes are from my mother and my grandmother,” Beltrame says. “I do some adjustments to some recipes but the main thing comes from them.” Beltrame is grateful to her parents, her grandparents and her upbringing as they gifted her with so much more than just recipes.
Chicken Empanads (Photo by Ricardo Bortolini)
Every time you have some challenges, you become stronger than you were. Leila Beltrame
“I had really good parents and grandparents but we were very poor,” Beltrame says. “I can remember very well in my childhood a lot of times I came home from school and we had nothing to eat. I know very well how that hurts.”
It is that knowledge and experience that encouraged Beltrame to collaborate with North Valley-based nonprofit Homeless Engagement Lift Partnership to benefit the organization’s H.E.L.P. Snackz Program that fills the hunger gap by providing meals to local students through daily afternoon nutritional snack bags.
“I know how hard it is to try to learn with an empty stomach,” Beltrame says. “Kids cannot learn anything or concentrate at school if they are not well-fed. How can you learn anything with an empty belly? I know what they feel when they come home and do not have anything to eat. I believe in feeding and treating kids well so that they will be able to create a better future for themselves and others.”
Therefore, a portion of proceeds from every order via Beltrame’s website goes to battle child hunger locally, proving that the Anthem resident has fully embraced her community and is committed to making it a healthier, happier and more delicious place.
leilasempanadas.com Instagram: @leilasempanadasaz
To Be or Not to Be... That is the Equestrian
challenges and related disorders. alternative and intentional therapeutic learning opportunities to children with social learning In 2014, Chelsea Harden founded The H.E.A.R.T. Center, a nonprofit organization that provides
CChelsea Harden has always viewed horses as a lens to authentically view the world and to see what is directly in front of her. “With so much around us, especially today, that is highlight reels, it is so hard to differentiate what is real and what is not real,” Harden explains. “Being with horses has always grounded me and allowed me to see and work with others from a space that is authentic, is real and is accessible.”
That is why in 2014 Harden founded The H.E.A.R.T. Center, a nonprofit organization that provides alternative and intentional therapeutic learning opportunities to children with social learning challenges and related disorders. Comprised of a micro-school, an equine therapy program and a recreational therapy program, The H.E.A.R.T. Center strives to empower individuals with special needs to build confidence and develop life skills through recreation- and activity-integrated educational programs.
Harden acknowledges that Arizona is rich with equine therapy programs — which is of great benefit to the people who call our state home.
“We have a variety of programs out here that clients have access to,” Harden says. “Each one targets a different group. We primarily focus on students with special needs — mostly being students on the autism spectrum or with related disorders. The thing that sets us apart is
Writer Joseph J. Airdo Photography by Jasmine McAreavy
that my vision has always been to take what we do with equine therapy and adaptive recreation camps and turn it into a school for kids with special needs.”
LOVE AT FIRST RIDE
“I have always been drawn to horses,” Harden says. “I came across a therapeutic riding program when I was growing up as a teenager in California. When I was in high school, that is where I spent most of my time on the weekends. While volunteering, making friends and getting to know the students and staff, I fell in love with it. I knew that it would be a part of my life forever. I just did not know how.”
While attending Arizona State University, Harden began learning about recreation therapy. As she grew as a professional, she was introduced through another local program to adaptive recreation camps — therapeutic programs and leisure activities for those with disabilities.
“We were seeing such great progress in terms of not only attainment of goals but also the engagement of the students,” Harden says. “Parents were always happy to be able to have their kids in camp because they knew that their kids were really targeting a lot of their therapeutic goals in ways that were fun for them and ways that the students were interested in learning.”
Having always recognized the potential of weaving such a program into education, she worked to make her dream a reality when the environment began to shift to private schools and micro-schools.
“Here in Arizona, we have a wonderful community for school choice and for people to take their children’s education into their own hands,” Harden says. “We knew that infusing learning goals into recreation — especially working with horses — was a model that really fit for the students that we serve. So we were able to take our therapeutic riding program and grow it into a micro-school for students with special needs.”
The H.E.A.R.T. Center works with parents to build alternative education programs that best suit their child’s individual learning needs, thereby providing a unique high school experience and equine vocational program that, together, prepare them for post-graduation employment and volunteering opportunities.
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through recreation- and activity-integrated educational programs. individuals with special needs to build confidence and develop life skills director Regan Mays (right), The H.E.A.R.T. Center strives to empower Led by founder and executive director Chelsea Harden (left) and program
“I have worked really closely with the families that I have serviced for a long time,” Harden says. “I have had some clients that have been with me since they were five or six years old. Now they are in high school and getting ready to graduate and start that transition into adulthood. Being able to work with these families and build a program based on the needs of these students has been such a privilege.”
MAGIC MAKERS
The H.E.A.R.T. Center program director Regan Mays says the mico-school is just one of three overarching programs offered by the nonprofit organization.
“Within each program, we offer an array of services to choose from and we have specialized staff for each one so families are supported in creating individualized treatment plans that can truly fit their needs,” she explains. “Most of our students participate in two or more programs so we can blend their academic, therapeutic and life-skill goals seamlessly together.”
The H.E.A.R.T. Center’s micro-school is essentially a blend of homeschooling and traditional school.
“It revolves around the horses and has two academic pathways — traditional high school or postgraduation, focusing on essential life and vocational skills needed for employment,” Mays says. “The best part of this program is how our students love coming to school. Their parents cannot share enough how thrilled it makes them to see their kids excited to wake up on a school day.”
Meanwhile, The H.E.A.R.T. Center’s equine therapy program involves therapeutic riding, horsemanship and equine-assisted learning. “Students work with certified Professional Association of Therapeutic Horsemanship International [instructors] and have the opportunity to participate in local horse shows,” Mays says. “It involves working closely with the horses — which are magical beings. They provide companionship and a safe space for our students to feel free and be understood.”
The H.E.A.R.T. Center’s recreational therapy program is the nonprofit organization’s most diverse program.
“It rotates through activities based on the season and what the students like to do,” Mays explains. “All students work with a certified recreational therapist and participate in activities like yoga, soccer and swimming.”
The skills, self-confidence and empowerment people gain while participating in sports and recreation activities transfer into their daily lives and help them to become healthier, happier and more productive students and individuals. The program introduces people with disabilities to new ways of being healthy and active.
Having seen first-hand how all three programs benefit students and their families, Mays — who has a brother who is disabled — firmly believes that her role at The H.E.A.R.T. Center is her heart’s passion and her soul’s purpose.
“Everyone walks away from a riding lesson with a smile on their face and a bounce in their step,” says Mays, noting that she has enjoyed working with children and horses since she was just a child herself. “I started volunteering in high school with an equine therapy program and gradually turned it into a career. The truth is that the horses are the magic makers. I just create the safe space for it to happen.”
A MOVING TRANSITION
Harden says that although The H.E.A.R.T. Center is located in North Phoenix, it serves students throughout the Valley — from Anthem and Deer Valley to Carefree and Scottsdale.
“We even have students that travel as far as from the East Valley to be part of our services because what we do is so niche and specialized,” she explains.
There is no doubt that the services that The H.E.A.R.T. Center offers are of great value to Valley families. Therefore, Harden is committed to being able to continue to serve them.
“We have been at this location in North Phoenix for seven years now and it has been wonderful for us,” she says. “However, our program has outgrown the space. The property is also being sold. It was too large for us to purchase so we found another space within 10 minutes of our current location that is a perfect fit and the perfect size for everything that we need to and want to be running with our students.”
Harden is grateful that the situation has worked out as well as it has and feels blessed that The H.E.A.R.T. Center has such a wonderful community of families rallying around it to facilitate the transition — which, by the way, has to happen quickly.
“We closed on the new property at the end of January and are going to be moving there at the end of February,” Harden says. “So it really is all hands on deck throughout February for anybody who can help us build the new space.”
Among the many renovation projects at the new site is an old house that needs new flooring, new paint and a couple of cosmetic shifts to make it more accessible for The H.E.A.R.T. Center’s students.
“We also have quite a bit of landscaping needs in terms of leveling some spaces to create parking lots and more flat walkways,” Harden adds. “And we need to build the horse accommodations from the ground up. The barn that is there is not going to quite serve our needs. We are building a new arena, we are building turnouts, we are building all of the things that our students will need to be successful within the equine program.”
Fortunately, the nonprofit organization is no stranger to renovating spaces as its current schoolhouse was at one time just a simple dirt stall.
“This is just taking that on at a bigger level,” Harden says.
Nonetheless, The H.E.A.R.T. Center founder and executive director acknowledges that she and her staff have got a very busy February ahead of them and a lot on their plate. Therefore, they are grateful for any and all help that they can get.
“We will have volunteer workdays on the weekends,” says Harden, noting that community members — especially those with renovation experience or resources — can contact the nonprofit organization to offer their help and support with projects. “Any sort of financial assistance and support is also greatly appreciated.”
Echoing the age-old adage that it takes a village to raise a child, Harden says that it will take every bit of the community’s support to ensure The H.E.A.R.T. Center is able to build up its new property to be its very best version for students.
“But in terms of making it over there, making it happen and providing a safe and easy transition for our students and our horses, we are getting set up for success so that it works out well — even though it is on a short timeframe,” she adds.
PEACE, CALM AND UNDERSTANDING
Harden is grateful that she has found a way to not only continue to use horses as that lens with which she can authentically view the world and see what is directly in front of her but also bring students into that space — which she believes fosters an environment of peace and calm where learning is safe.
“Being able to create that space and to share that with others is my favorite part about working with students,” Harden says. “It allows me to be a better version of myself, it allows me to be a better parent and it allows me to teach others to understand students with special needs in a way that people maybe do not think about all the time.”
theheart-center.com Instagram: @theheart.center
TThe past two years have taught us many things but M3F festival event producer Heather Rogers believes that among the most significant lessons is that there is great need that exists in the world. “Over the last two years, I feel that there has been even more need,” says Rogers, noting the areas of physical and mental health are at the top of the list. “And it just keeps going. People sometimes need that reminder that it does not ever go away. It does not ever stop.”
It certainly did not stop last year when the world was still in the throes of the COVID-19 pandemic and M3F had to cancel its annual music festival, which for one weekend each March takes over Margaret T. Hance Park in Phoenix with a unique blend of live art, food, crafts and music concerts.
Built on the idea of giving back, M3F donates 100% of its proceeds each year to local, family-based, nonprofit organizations. Since the event’s inception in 2014, the festival has donated more than $3.2 million to various causes — with more than $1.1 million in donations in 2019 and 2020 alone.
When the chips were down in 2021 and M3F made the difficult decision to cancel the event during a year in which that aforementioned need was greater than ever, the festival was still able to make an impact.
“We contacted all of the people who had donated and asked them if they wanted their money back,” Rogers says. “Almost all of them said, ‘Keep the money and donate it.’ It was close to $650,000 that we raised last year without even having an event.”
Originally spawned as a team-building exercise for its producers, WESPAC Construction, M3F acts as a philanthropic flagship for the city of Phoenix and a national invite for fans looking for a feel-good edition to their yearly music calendar. The festival reaches beyond the music into its focus on sustainability with more than 80% of its waste being recycled, onwards to food and beverage curation, art installations and much more.
“WESPAC is based on relationships,” says Rogers, noting that the construction company’s 30 years in business have helped it collect a strong list of community and national partners who believe in M3F’s mission and vision. “We have a great set of sponsors that help us put on the event. They really understand what we are trying to do.”
And what M3F is trying to do is make difference; stand as a guiding beacon for what can happen when the cultural influence of music, art, food and immersive experiences are used for the betterment of society at large.
Rogers recalls walking out onto the field at WestWorld of Scottsdale, where M3F held its first festival 18 years ago, and listening to WESPAC Construction CEO John Largay describe his vision.
“John is a visionary,” says Rogers, noting that the culture at WESPAC is steeped in working together,
building relationships and thinking outside of the box. “He believes in giving back and he enjoys impacting the culture and the community that is Arizona and Phoenix. You can see that through his business, through the buildings that we build and the extra things that we do. So I could envision it with him. It just grabbed me and I said, ‘Wow! This could really be something!’”
Almost two decades later, Rogers has seen first-hand and countless times over that it really is something.
“This is making a difference,” she says. “This is leaving an impact on people.”
That impact can be felt by the individuals who are served by M3F’s nearly 50 beneficiaries — nonprofit organizations like the Music Therapy Program at Phoenix Children’s Hospital, the Northern Arizona Chapter of Habitat for Humanity, the Leukemia and Lymphoma Society and Teach for America.
M3F’s staggering list of beneficiaries includes nonprofit organizations in the areas of health, family, nature, mental health and addiction, arts, animal rescue, population, artist support, wildlife, renewable recourse, child and youth support and science.
“We try to hit all of the different categories and not just focus on one,” Rogers says. “It is quite the undertaking. We do a lot of research, we tour facilities, we meet the people, we ask them questions and they learn about the festival. Sometimes we are able to connect with different organizations they have within their charity. We try to talk to each of their board members. We are just looking
Photo Courtesy of M3F
to add another resource for them; to be another avenue for them; to help them by giving back.”
And giving back is something that Rogers believes is our responsibility to do.
“Even if you can do a little bit for someone, it helps tremendously,” Rogers says. “Sometimes with some of the smaller organizations, just giving them a small donation can make their year. They are so excited because they know what they can do with that money and how they can affect the people that they are trying to help.”
M3F is eager to continue making a difference with this year’s event, which — set for March 4 and 5 — will welcome artists from a diverse range of genres in addition to yoga classes, a drum circle, food and beverage trucks, a kids’ zone and more.
“Tickets are available and they are selling very well,” Rogers says. “It seems that people are very excited to see us come back. We will have three stages with great acts and quite a few new art activations. Come, walk around, find your friends and meet new friends. It is all about that experience the minute you walk through the gate. You are having a good time while helping people.”
m3ffest.com Facebook: @m3ffest Instagram: @m3ffest Twitter: @m3ffest
DINING GUIDE Confluence
CConfluence: flowing together. In a literal sense, it's about rivers. But it's often used to talk about the coming together of factors, ideas or cultures; a coming together of people and a merging of their ideas. The husband-and-wife team and owners of Confluence — chefs Brandon and Victoria Gauthier — come from different paths but share a common passion in food. Brandon is from Traverse City, Michigan, known for its four-season attractions, delightful cuisine, wine and charming culture. Nearly 2,000 miles away, Victoria grew up in Safford, Arizona. Located in a region rich with copper and Hispanic culture, it is a quaint, agricultural community in Southeast Arizona. They both trained under James Beard Award-nominated chef Kevin Binkley.
Brandon defines his menu as Modern American. Confluence serves up a collection of complex flavors and constantly changing, specially curated dishes. A great description of his plates: “harmoniously joining flavors together from across the globe, boldly trotting from France to Spain to Asia to Italy, often mixing in a single dish.”
Featuring poultry sourced locally from Two Wash Ranch in New River, the roasted chicken sandwich boasts chicken brined for 24 hours, roasted, pulled, topped with caramelized onions, prosciutto and married with fontina cheese, all between a warm toasted buttermilk bun and served with a side of house-made barbecue chips.
Nestled in the foothills of Carefree, Confluence is a quaint and charming restaurant that is a beautiful mix of exquisite cuisine and relaxed ambiance, where Brandon and Victoria have successfully merged.
Writer Alex Orozco
Confluence 36889 N. Tom Darlington Drive, Carefree 480-488-9796 restaurantconfluence.com
DINING GUIDECorrado's Cucina Italiana
CChef Corrado La Macchia was born and raised on his family’s vineyard and olive grove in the southeast coastal region of Puglia, Italy — an area that specializes in fish. “The town that I am from, Taranto, used to be the major supplier of oysters and mussels for the Roman Empire more than 2,000 years ago,” Corrado explains.
Therefore, it is only natural that the celebrated chef’s menu at Corrado’s Cucina Italiana in Carefree boasts scrumptious seafood recipes like spaghetti neri ai frutti di mare, featuring al dente black spaghetti with perfectly cooked shrimp, oysters and mussels.
But that is just the beginning of his restaurant’s elegant and exciting offerings, each of which is made to order using fresh ingredients and traditional Italian recipes and techniques.
From tagliatelle capricciose, a divine pasta dish that is bursting with flavor from black olives, capers, mushrooms and cherry tomatoes, to scottadite alla griglia, exquisitely grilled lamb chops over sauteed spinach and a balsamic glaze, each and every one of Corrado’s dishes sends an affectionately written love letter to the guest about how people eat in Italy.
Corrado’s Cucina Italiana is about so much more than just delicious food, though. A recent remodel has created a comfortable and spacious atmosphere that is reminiscent of an exclusive and old-fashioned Italian fine dining experience. It is Corrado’s intention for each customer to feel as though they are a guest in his home.
“Come over and have dinner with me,” Corrado says. “When you come to Corrado’s, I want you to be relaxed; sit with your family, friends and colleagues and take your time to experience the true essence of enjoyable dining through exceptional service and the tastes of Italy.”
Writer Joseph J. Airdo Photography by Alex Orozco
Corrado’s Cucina Italiana 100 Easy St., Carefree 480-306-7506 corradosaz.com
RECIPEWhipped Goat Cheese with Bacon and Dates
Serves: 8
Writer and Photographer Francine Coles thefancypantskitchen.com
Appetizers should be easy, delicious and absolutely gorgeous. This whipped goat cheese with bacon and dates is all three and should be your go-to appetizer. I cannot envision any cocktail party without it!
Ingredients:
6 ounces raw bacon slices 12 ounces crumbled goat cheese, at room temperature 1/2 cup greek yogurt 4 tablespoons honey, divided 2 tablespoons olive oil, plus more for drizzling 1 tablespoon water 1/4 teaspoon Kosher salt Freshly cracked black pepper 2 sprigs fresh rosemary 2 large shallots, thinly sliced 12 Medjool dates, pitted and roughly chopped 2 tablespoons apple cider vinegar Toasted bread or crackers, for dipping
Directions:
Preheat oven to 425 degrees. Lay the bacon in one, even layer in a 12-inch cast-iron skillet. Bake until crisp, 18–20 minutes.
Meanwhile, combine goat cheese, greek yogurt, 2 tablespoons of honey, olive oil, water, salt and a few cracks of black pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Spoon the whipped goat cheese out onto a large plate or into a shallow bowl. Set aside.
Transfer the cooked bacon onto a plate lined with paper towels to drain. Place the skillet — with all of the bacon drippings — over medium heat. Add rosemary sprigs and allow to fry on both sides until crisp. Transfer to the plate of bacon to drain.
Add shallots to the skillet and cook for a few minutes until caramelized and tender. Stir in dates, apple cider vinegar and remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for just about a minute until reduced and sticky.
Spoon the date mixture over the goat cheese. Crumble the bacon and rosemary leaves over top. Drizzle with a little more olive oil and a few more cracks of black pepper. Serve with toasted bread or crackers alongside for dipping.
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