Celebration | Dinner for 2x2 | Celebrating Out Host a party to remember
10
A formula for romance
16
8 local eateries cater to celebrations
20
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Edi t or’s
NOTE
BIG ONION Partners Mark Flint, Sid Flint Jeff Harris, Ron Hayes Editorial Team Sid Flint, Editor Mark Flint Angelene Parr Ramos Art Direction Ron Hayes
Passion, Persistence and a Love for Home The idea of a food and food culture magazine in this day and age is not a stretch. If you travel, you find them in cities all over the region. San Diego, Phoenix, Tucson all have one. Heck, how do you think I found the best Cuban restaurant around in Casa Grande? But in Yuma,
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Arizona? Welcome to 8536Food. A labor of love and a brainstorm that surfaced out of a conversation over lunch. Yep, lunch. Food. Sounds fitting. But if you stop to think about it, food is the backdrop for most of our greatest memories. Stories around the dinner table, a conversation at breakfast. Holidays and celebration. Ball games and picnics. It’s what grandmas do best. What dads love most. Food. The great equalizer. It spans socioeconomic boundaries and everyone has an opinion. What you like is what you like. No matter who you are, you eat. 8536Food is a celebration of the food and food culture of Yuma, AZ. We live and work here. We raise our families here. We retire here. Yuma is home. The fact that Yuma sits on three borders: Arizona, California and Mexico, gives it a culture all it own. Of course we all know that, but when’s the last time we stepped back and looked at what is right under our noses? The smell of tortillas, diners, pizza, coffee, corporate restaurants, mom and pop shops, street vendors, amazing chefs, few hacks and some of the best kept secrets around. These are the stories of home. In this issue, we’ll toast to the celebration of the new year, learn
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8536Food has made all reasonable efforts to verify the accuracy of information within. Responsibilities for accuracy of claims and information of our advertisers lie solely with them. Editorial content does not necessarily express the opinions of the publisher. Editorial or advertising does not constitute advice, but is considered information. Copyright 2013 by Big Onion Media Group LLC (BOMG). All rights reserved. Content may not be reprinted or otherwise reproduced without written permission from BOMG. 8536Food is produced by BOMG.
Cover Photo: Salmon Spread in Endive Photography by Sid Flint Food Styling by Karla Bildt
to throw a great party and a little something for two to spice up Valentine’s Day. We’ll check out the latest from area kitchens as well as seasonal favorites and pairings of all kinds. Join us in celebrating our home, the season and our inaugural issue! From all of us to every last one of you in Yuma and Yuma County, we are one when it comes to food. Welcome to 8536Food. Lets Eat!
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CATERING BY DESIGN BY CHEF ALEX TRUILLO
Corporate Catering • Social Catering Event Services • Mouthwatering Menus Exceptional Service. Second to None!
928.782.0063 CaterYuma.com
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EVENTS
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Sundays Sunrise Farmers Market
January 10-12 Yuma Home and Garden Show
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January 8, 9, 15, 16, 22, 23, 25, 29, & 30 Field to Feast Tours 8:00-1:00 Leaves from the Visitors Info
January 19 Mexicali Expo
Center at the Quartermaster Depot
January 7, 23 Savor Yuma Culinary Quest Tours Various Yuma Restaurants
January 10-12 Spirit of Yuma Military Festival Quartermaster Depot, Downtown
Yuma Civic Center
January 25 Dining with the Dead Old Yuma Cemetary
January 25 Blue Grass in the Park West Wetlands Park
January 25 Kids Kakes V: Super Bowl 10:30-11:45 Yuma Art Center
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Saturdays Yuma Palms Farmers Market
Chocolate Covered 4322 e. County 13th St. Strawberries on Valentine’s Day & Feb. 15th Yuma, AZ 85365
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February 5, 6, 8, 12, 13, 19, & 22 Field to Feast Tours 8:00-1:00 Leaves from the Visitors Info Center at the Quartermaster Depot
February 4, 20 Savor Yuma Culinary Quest Tours Various Yuma Restaurants
February 8-9 Yuma Jaycee Silver Spur Rodeo Yuma County Fairgrounds
February 14-16 Yuma River Daze Historic Main Street
February 15 Sons of Norway 12th Annual Scandanavian Festival Yuma Civic Center
February 21 Bonfire Bonanza West Wetlands Park
February 8 Kids Kakes VI: Valentine’s
February 22 Hui ‘o Hawaii of Yuma Luau
10:30-11:45 Yuma Art Center
Yuma Civic Center
Want to see your event included in a future edition? Contact us at editors@8536Food.com. 6
ST. PAUL’S CULTURAL CENTER
Cooking Classes | Dinner Parties | Girls Night Out Weddings | Catering & so much more. January 27th – Farmers Wife $35 February 5th – Seasonal Farmers Market Menu $60 February 10th – Farmers Wife $35 February 19th – Sushi/Asian Fusion $60 February 24th – Farmers Wife $35 March 10th – Farmers Wife $35 March 19th – Classic Mexican Menu $60 March 24th – Farmers Wife $35 April 2nd – Centennial Cook $60
a beautiful historic venue for all occasions
www.stpaulsculturalcenter.com (928) 210-3328 | 645 S. 2nd Ave., Yuma
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Outlaw Country plays your favorite Classic Country music, plus: Local, State & AP News
Outlaw Talk with Russ Clark
from 6am-8am Mon, Tues, Wed & Fri
City News Thursday Thursdays from 6am-9am
Lap Time Live with Mike Stanhope Saturdays at 11am
www.Z93Yuma.com
www.OutlawCountry1400.com
What’s
GROWING
We are lucky to be in the center of the winter produce capital of the world so we’d like to hightlight a few products that you’ll find in January/February. Look out for locally grown cauliflower at your grocer and, at the farmers market, you’ll see beautiful heirloom tomtatoes. For recipes featuring both ingredients, check out Chef Alex Trujillo’s Valentine’s Day menu for 2.
Caring for every generation of your family 928.782.1903 | www.YumaValleyFMC.com 2270 S. Ridgeview Drive, Suite 303 • ProMed Office Complex
IT6!0 T O G E -97 E’V W (928) 276 • ? 6 1 . Y e t S R HUNG 25 W 24th St. 10
www.SqueezedCafe.com
928-782-1871 yumalibrary.org
@squeezed Cafe
Sandwiches designed by Chef Alex Trujillo
Check Out What’s Cooking at The Yuma County Library District
MAIN • HERITAGE • DATELAND • FOOTHILLS • ROLL • SAN LUIS • SOMERTON • WELLTON
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Best Kept
SECRET
MillionAir
isn’t a restaurant. It’s a Fix Base Air Station that provides fuel and accommodations to pilots. One of those amenities is a casual but tasty eatery run by Edison Nuñez under the supervision of Million Air General Manager, James Combs. Nuñez has put a lot of thought into the preparation of simple items but the difference it makes is delicious. The most popular item on the menu is the ½ pound burger served on a brioche bun. Nuñez shared a few secrets as to why his burger is so tasty. The patties are hand formed, then grilled and layered with leaf lettuce, pickles, tomato and melted cheese on a toasted bun which has been spread with seasoned butter prior to grilling. The chipolte burger features homemade chipolte mayonaise which is requested by the bucketful for salads and other sandwiches and to take home.
We’d like to introduce you to a great place or dish you might not know about in Yuma. There are many of these little secrets that only a few are aware of.
chicken burrito with fresh pico de gallo and smoked ribs with housemade sauce. The ribs are so popular that pilots will arrive on Fridays when they’re served at 9 in the morning to make sure they order their portion before they’re sold out, says Million Air General Manager, James Combs. The cheesesteak is another solid choice for lunch paired with fries. For breakfast, Nuñez says the thing to get is the breakfast burrito which is filled with bacon, sausage, ham, three eggs, potatoes and cheese.You can’t miss the opportunity to enjoy a great meal while watching all types of planes flying in and out. You certainly could not find a better host in town than James who’s easy, friendly manner encourages pilots and local lovers of aviation to return over and over. 8536Food is proud to bring your attention to this little known gem! Jet-A-Way Cafe inside of Million Air is located at 3681 S Burch Way. Hours of operations are Monday - Friday 7am-2pm
Other special menu items include a house marinated
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Celebration! Host a party to remember
J
anuary and February are months that bring with them lots of opportunities to celebrate. From New Years to big sports events to Valentine’s Day. In Yuma, we can enjoy many of those events outdoors due to the mild nature of our winter. We also get to enjoy our bountiful harvests in these
cooler months. What better way to celebrate than with a party! Tina Clark, Yuma’s resident historian and party host extraordinaire shared with us her recommendations for a memorable party. “If you can make people feel welcome, you can serve TV dinners,” she says. You’ll find her tips peppered throughout this piece along with photos of food styled and prepared by local caterer Karla Bildt. A big thanks to Lisa and her team at Foothills Florist for providing the decor and flowers for our gorgeous New Years party! Also, thanks to Fred Earle owner of Yuma’s Main Squeeze for providing the sparking wine and stemware. Get ready to celebrate, Yuma! For more tips and inspiration check us out on Pinterest at 8536Food and our blog at 8536Food.com.
Menu �
Bacon wrapped, blue cheese stuffed Dates Mixed Olives Sweet Potato Hummus Meatballs Pickled Shrimp Salmon Spread in Endive Red Wine Poached Pears
“As the host, you should also be a guest.” Plan the party in such a way that you spend very little time in the kitchen and most of your time interacting with your guests and enjoying the party. “Have everything ready and well planned so that you are free mentally to enjoy the party.” Attitude- “Acknowledge that its something special!” If you act like it’s a celebration, your guests will feel it too! “The party begins when the door opens. You are making the guests feel welcome from the moment they cross the threshold.” Save money by serving dishes where you can stretch a small amount of meat like lettuce wraps, pot pie or lasagne. Frozen appetizers such a spanakopita are often as tasty as homemade and are easy to prepare and serve.
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Attach a personality to the party- Will it have a theme? Match the table decor to the music to the cuisine. “Theme the decor on the buffet. There is no need to redecorate your house but you can set the table with a colored table cloth, twinkle lights and items that will match the theme of the food such as a sombrero with Mexican food or Chinese lamps for lettuce wraps.” “End the party at its peak. You don’t want to let the party die. Keep the party going by changing the setting or introducing a new feature. If the party is winding down, subtly suggest that its time to go. For a kid’s party, end after the funnest game.”
Bacon-Wrapped Dates Stuffed with Blue Cheese Ingredients: 2 ounces blue cheese 8 dates (preferably Medjool) 9 slices bacon
Method of Preparation Heat the oven to 375° F. Open date and remove pit. Place a small piece of cheese into each date and seal the edge. Wrap a single layer of bacon around each. Place them bacon seam side down and 1 inch apart on a baking sheet.. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel. Serve immediately. Find all the recipes on 8536Food .com
You want to create a sense of plenty; a feeling that you’re not going to run out of food. No one should be taking the last of the bowl of chips, for example. If you can’t afford to have extra of everything, scale back the amount of dishes you are offering. Always have backups prepared and ready to serve. For a buffet, have a stack of salad sized plates instead of larger dinner plates. Have an abundance so guests can help themselves to a fresh plate and dirty plates can be cleared away without having to wash dishes. Have drinks ready, table set and bottles open when the guests arrive. Present the wine well in a silver punch bowl. Serve guests their first glass and invite them to help themselves afterwards.
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Personal Chef | Catering | Food Styling From Private Dinners for two, to wedding parties for 200, life’s an adventure, let’s eat!
chefkarlakay@gmail.com | 928-210-8884
COOK ORTHODONTICS Jeff H. Cook, DMD, MS John F. Cook, DMD
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#MAKELUNCHWORKe workday. It’s the
element to th Lunch is an important re-assess to recharge, relax, and midday break we get e. Find a tim ur at lunchtime is yo the day. We believe th lk outside. Most importantly, wa new restaurant. Take a rk through lunch, make wo n’t Do ! eat something u! yo for rk lunch wo d let us hwork on Instagram, an Check out #makelunc use! your midday break to know how your putting
Ready for the Party? Ready for the aftermath?
928-539-5100
www.stanleysteemer.com
928-317-8400 2951 S. Pacific Avenue (Across from WalMart)
A Formula for Romance
Dinner for 2x2 A menu by Chef Alex Trujillo
H
ow do you usually celebrate Valentine’s Day? Why not try cooking together at home this year? You can relax without having to arrive at a scheduled time and you can cook at your leisure preparing dishes all at once or one at a time. You can be as casual or as formal as you’d like and even feed each other without feeling anyone else’s eyes invading your candid moment. To celebrate Valentine’s Day, we asked our guest Chef Alex Trujillo to put together a menu that a couple could prepare and enjoy together. He used fresh, seasonal ingredients from nearby Yuma farms to benefit from the best tasting ingredients possible. He also kept the price tag reasonable
by only splurging on a few special items but in small quantities and filling out the menu with inexpensive but delicious local veggies and cheese. To accompany this special occasion meal, we asked Mike Shelhamer of the Wine Cellar on Main Street to pair wine with each of Alex’s courses. Each bottle is around $15 so you can indulge and buy all three (with Prosecco to start!) or pick one favorite. Make the meal your own because there are no rules to be broken! Let us know how your meal came together and post photos to Instagram with the hashtag- #yumavalentinesday. Bon Appetit and Happy Valentine’s Day!
Menu
Wine pairings from The Wine Cellar in Old Town Yuma by Mike Shelhamer
�
To Get the Party Started! Candoni Prosecco D.O.C. Brut (Italy) Heirloom Tomato Stack with Fresh Goat Cheese, Olive Oil Sorbet and Balsamic Reduction Domain de la Tourmaline 2010 Muscadet Sevre et Maine (Loire Valley, France) Beef Two Ways- Wellington/Oscar Style Roasted Cauliflower Puree Squash Blossoms Stuffed with Zucchini and Goat Cheese Alexander Valley Vineyards 2009 Estate Cabernet Franc (Alexander Valley, California)
Grilled Stone Fruit with Goat Cheese, Raw Honey and Macerated Berries La Fleur Renaissance 2010 Sauternes (Bordeaux, France)
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Alex Tuijillo Alex Trujillo is one of the busiest chefs in Yuma, in fact it’s remarkable that he even had time to sit down and talk to 8536Food. That week alone, the Sunrise Farmers Market was starting again for the season (he is the organizer), The Hills Restaurant, Patio and Bar (his own renovation project for the city) was opening, he was providing the food for the VIP section of the first annual Rio de Cerveza and he probably had some other catering event on the weekend as well. For 8536Food’s premier issue, we wanted to make friends with this busy chef who seems to have one hand in everything and the other on the pulse of the food culture in Yuma and the direction it is taking. You’ll see in the following pages just a few thoughts fron our interview with Alex. The complete interview can be found in it’s entirty on 8536Food.com.
“I always kinda knew I wanted to be a chef as a young kid so it was always in the plan to go to culinary school and go in that direction.” To accompany his delicious menu, we had Alex pick a partner to prepare his meal with. We videoed him with Tina Clark, his frequent professional partner, one afternoon at Tina’s Cocina. Tina’s is often the setting for the best parties, cooking classes and celebrations! You can see Tina and Alex in action at 8536Food.com.
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Master Grocery List 1 large heirloom tomato from the farmers market heirloom cherry tomatoes in different colors from the farmers market ¼ pound fresh goat cheese from Toggenburg Goats at the farmers market 4 squash blossoms at the farmers market any combination of green squash, pattypans and zucchini a few sprigs of fresh basil or parsley from Hillside Farms Savory Extra Virgin Olive Oil ½ cup balsamic vinegar sea salt and fresh cracked pepper 2, 6 ounce steaks of beef tenderloin 1, 4 ounce King Crab leg 4 spears of fresh asparagus oyster and shiitake mushrooms purchased from the Asian market splash of red wine 1 sheet of frozen puff pastry 3 egg yolks ¼ pound of butter 1 tablespoon lemon juice dash of tabasco sauce 1 head of cauliflower 3 cloves of garlic 2 large pieces of fruit such as bosc pears, peaches, nectarines ¼ cup of any combination of fresh berries: strawberries, blueberries, blackberries, raspberries ¼ cup of brandy Raw Honey sourced from Imperial Honey Company at the farmers market
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Heirloom Tomato Stack with Fresh Goat Cheese, Olive Oil Sorbet and Balsamic Reduction Ingredients: 1 large heirloom tomato plus heirloom cherry tomatoes in different colors sourced from the farmers market 3 tablespoons Fresh Goat Cheese sourced from Toggenburg Goats at the farmers market a few sprigs of fresh basil or parsley ¼ cup Savory Extra Virgin Olive Oil from Michael Barkley 1 cup balsamic vinegar sea salt fresh cracked pepper Method of Preparation For the olive oil sorbet, freeze the olive oil in an ice cream freezer with a sprinkle of salt. If you do not have an ice cream freezer, you can pour the oil in a shallow pan and freeze. To prepare the balsamic reduction, place the vinegar in a saucepan over medium high heat and cook until reduced by half. To add extra sweetness, add 1 tbsp honey. Slice the tomatoes ¼ inch thick & season with salt & pepper and fan them on a platter. Chiffonade the herbs and sprinkle them. Right before serving, add dollops of sorbet.
“Growing up in Yuma, I never really paid much attention to what Yuma’s about. When I say that, I mean the produce and how much comes from Yuma that feeds the nation.”
Cauliflower Puree Ingredients: 1 head of cauliflower extra virgin olive oil 3 cloves of garlic 3 tablespoons of butter sea salt and fresh cracked pepper
Stuffed Squash Blossoms Ingredients: 4 squash blossoms 6 ounces of any combination of green squash, pattypans and zucchini 1 ounce of goat cheese Sea Salt and fresh cracked pepper for the tempura tempura flour & water
Method of Preparation Cut the cauliflower into bite sized florets. Toss with the garlic and a good drizzle of olive oil, salt & pepper. Spread in a single layer on a sheet pan. Roast for 15-20 minutes at 350° until the cauliflower is golden brown. Place the cauliflower with the garlic in a bowl. Mash with a potato masher or a fork or use a food processor to puree. Add butter, salt & pepper. Continue mashing and adding butter until it is the texture you like ranging from rustic and chunky to smooth and creamy. For a creamier texture, you can add a few tablespoons of warm cream.
Method of Preparation Dice the vegetables. To a hot pan, add olive oil and the squash. Sweat briefly with salt & pepper. Transfer the veggies to a plate to cool. Prepare the tempura batter according to the directions on the package. Combine the squash with crumbled goat cheese and check for seasoning. Open flowers without tearing them. Stuff them with the cooled filling. Seal the tips of the flowers by pressing the petals together. Dip each flower in the tempura batter. Remove the excess batter and drop the flowers into a few inches of heated oil. Fry to golden brown. Cut lengthwise and serve.
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Hollandaise 3 egg yolks 8 ounces of cooled, melted butter 1 tablespoon lemon juice dash of tabasco sauce
Beef 2 Ways Ingredients: 2, 6 ounce steaks of beef tenderloin (filet mignon) 1, 4 ounce King Crab leg 4 spears of fresh asparagus from the Rios stall at the farmers market Oyster mushrooms available at the Asian market Splash of red wine 1 sheet of frozen puff pastry extra virgin olive oil
sea salt
Method of Preparation Whisk the yolks in a stainles steel bowl over double boiler to gently cook them until they are frothy and pale yellow. Slowly drizzle in the melted butter while continuously whisking. Add lemon juice, tabasco sauce and salt to taste. Remove from the heat and set it aside.
Method of Preparation Bring steaks to room temperature. Season with salt & pepper. Cut a 3”x3” square of puff pastry. Place on a baking sheet and bake at 350°F for 15 minutes or until the pastry is golden brown and puffy. In a double boiler steam the crab leg. Allow to cool, slice leg lengthwise and remove the meat. Add olive oil to a hot saute pan. Add the mushrooms and quickly saute. Add salt & pepper. Deglaze the plan with a splash of red wine and allow the alcohol to cook out. In a scorching cast iron skillet or grill seasoned with olive oil, grill the steaks for 2 minutes on each side for rare to medium rare. For medium to medium well, transfer the steaks to an oven set to 350° for 6-8 minutes. Set the steaks aside to rest. Toss the asparagus with olive oil and sea salt. Grill them on the hot skillet until they are tender but toothsome.
To assemble the dish Place steaks on each end of a platter. For the Wellington style steak, top with the sauteed mushrooms and the square of puff pastry. For the Oscar style steak, top with the crab meat, the spears of asparagus and the hollandaise sauce. In the center of the platter, place a generous spoonful or two of cauliflower puree. Against the puree, lean a few squash blossoms.
“People are more aware of where the food is coming from. The locals are more aware. We do the cooking classes at Tina’s Cocina and we use local, seasonal ingredients. There are things that are unique [to Yuma] like the dinners at the cocina or the tours in the field at U of A...”
Grilled Stone Fruit with Goat Cheese, Raw Honey and Macerated Berries Ingredients: 2 large pieces of fruit such as bosc pears, peaches or nectarines ¼ cup of any combination of fresh berries: strawberries, blueberries, blackberries and raspberries 2 ounces of brandy extra virgin olive oil 2 ounces goat cheese 1 tablespoons Raw Honey sourced from the farmers market Method of Preparation Toss the berries in brandy. Set the mixture aside and allow it to macerate. Slice the stone fruit either in half or in large slices. Toss them in olive oil and grill over high heat for about a minute on each side. They should have some grill marks and caramelization but still be firm. To assemble the dessert, layer the stone fruit in glass goblets with the berries, goat cheese and a drizzle of honey.
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Celebrating Out Whether your celebration is casual or formal, sports themed or baby themed, for grown-ups or for young ones, we hope this cluster of local joints will inspire you to celebrate in Yuma!
DaBoyz Da Boyz Italian Cuisine, located downtown, has three separate themed banquet rooms available for special events. Those rooms can accommodate groups of 36, 18 and 12 people, respectively. The restaurant will commonly host bridal showers, baby showers and birthday parties. A typical menu may consists of two types of pasta, garden salad, bruschetta and breadsticks, for example. Groups often choose a buffet style service but plated meals are also available. Offsite catering is an option as well whether guests pick up food to take to their own event to food delivery to full-service caterings. Da Boyz has a full bar with a variety of cocktails, beer and wine. The child friendly restaurant is beautifully and thoughtfully decorated and is very spacious and comfortable.
Contact Tara Link: 928-304-9658 (reservations)
Pint House Lounge
Village Inn Pizza
La Fonda Restaurant
Did you know that the Pint House has a separate lounge area that is available for private parties? The room can accommodate 50 people and features it’s own full bar with 12 taps that can be customized per the party’s preference. Accomodations for children’s parties and business meetings are available. The flat screen TV can be used for multi-media presentations for business meetings in the private, quiet space. Plated dishes straight from the menu are typically served but a buffet can be provided as well.
Now being run by the 3rd generation of owners, Village Inn Pizza has been open for 47 years. Specializing in more casual events such as birthday parties, baby showers, bridal showers, holiday work parties, and little league team celebrations, there are two sections of the restaurant with the back area typically being utilized for private groups. That area can accommodate up to 50 people and is available to reserve for a $25 deposit. The menu consists of pizza, sandwiches and salad bar along with beer and sodas.
La Fonda began as a tortilla factory but has expanded into a popular restaurant. The banquet room seats 24 people and has multi-media capabilities. The entire restaurant can also be rented out for groups as large as 300. Weddings, baby showers, retirement parties are all popular events hosted by La Fonda. There is no deposit required, but there ia a $10 per person minimum. Food choices for parties include- pollo asado and barbacoa with fresh tortillas.
Contact Amy: 928-782-0499 (reservations)
Contact Brian: 928-783-8353 (reservations)
Contact Franchesca: 928-783-6902 lafondarestaurant1095@yahoo.com
Pint House Lounge
The Garden
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La Fonda
Lute’s Casino
Lute’s Casino You probably already know about Lute’s Casino, but have you thought about having your event there? This is a great spot for groups looking to host a fun, relaxed event. The atmosphere is very laid back with reasonably priced food. For private parties, they can section off a portion of the restaurant. Typical events hosted at Lute’s are birthday parties, rehearsal dinners, birthdays, and memorials though wedding receptions have been known to occur as well. They will also sponsor events where part of the evening’s proceeds will benefit a group like a school or other charitable organization. Contact Mike: 928-920-2207
Julieanna’s
The Garden
Brewers
Julieanna’s thinks of itself as an “oasis in the desert.” Decorated in bright colors with a well manicured patio and live macaws and peacock, it’s clear why! The patio tent will hold a maximum of 250 people; it is a popular location for weddings. For event planner Eric, “the sky’s the limit!” He is proud of the restaurant’s ability and interest in accomodating special requests. Their self described cuisine of “American with a Southwest twist” can be adapted to any taste. They can provide finger foods, a buffet style meal or a plated dinner. With something for everyone, they start with the group’s budget and work from there providing unique dishes and custom cocktails.
With exclusively outdoor seating, the restaurant was built with the desire to keep the space vibrant and active while maintaining the character of the historic property. Special functions are often held when the restaurant is closed offering guests privacy and a chance to enjoy the patio all lit up with white lights. Party menus can be built to the preference of the group but naturally Garden favorites like tortilla soup and quiche are available. All the food is scratch made in house from family recipes, a point of pride for owner Debbie. From corporate lunch events to weddings and rehearsal dinners, think of the Garden to celebrate outside.
The banquet room seats 50 people and is often used during major sporting events and fights as a more exclusive setting for those wishing to watch in a quieter space. It will accommodate any type of party from children’s birthdays, baby showers and work meetings. The banquet room is equipped to handle any multi-media function for work or for fun. There’s no fee to use the room unless there’s a big game on that night. A deposit is only requested to hold the room and can be used toward the cost of the party or refunded when the promise to party is fulfilled. Food can be ordered off the menu, as a buffet or can be custom designed.
Contact Eric: 928-920-4303 (Event Cord.)
Contact Debbie: 928-783-1491 (reservations)
Contact Jeff or Steve: 928-783-0073 (reservations)
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Staff
PICKS
From cooking tools to cocktails, here are a few items that get the 8536Food staff’s juices flowing! Sid Partner/ Editor GADGET A few years ago, I read an article about a liquid food/drink vaporizer trend that had popped up in Europe. I was so interested in what people were calling a “food bong” that when I came across Le Whaf this month, it was all I could do not to place my order right then and there. Le Whaf turns any liquid recipe or beverage into a high-density, low-calorie vapor that can be sipped, or inhaled, via provided metal or glass straws. This means you get all the flavor, and a new experience, with little to no calorie or fat intake. Like some sort of fondue set from the future, Le Whaf is the perfect thing for anyone that wants to feel like a gastro time traveller. You can find it online and even purchase your own from Labstore-paris.com.
Ron
Partner/Creative Director
TOOL My favorite tool lately has been the EZ Flip which I first saw used on a master BBQ TV show. I was a little skeptical at first because it poked a hole in the meat. I was of the school to never puncture your meat so all the juices stayed put, but hey, this guy was a master. A few months later, I saw one at a street fair downtown. I bought the least expensive one, a 16 inch, mainly because I still had my doubts. I love this thing! It flips steaks, chicken, you name it. It’s also a great tool to loosen your chicken if it sticks to the grill. Use the curved part to scrape the grill bars and it works like a charm! No lost flesh to the fire. As far as loosing juices, I have never had an issue. It also works great for bacon. My only comment is- get the longer one. It will probably save you burning the hair off your knuckles while you’re working on the grill. You can find them online or keep your eye out at the street fairs around Yuma.
Angelene Writter RECIPE My favorite thing over the past month or so has been a recipe I found for Eggs from Hell or U’Ova All’Inforno in Italian. It’s basically eggs cooked in a firey tomato sauce with sausage and cheese. I sort of adapted a recipe of my own from one I found from Mario Batali which can be found at http://tinyurl.com/l8gta6q and another one I found which was made with a can of baked beans, a can of crushed tomatoes, chorizo and cheese. To see how I have been doing it lately, check out our blog at 8536Food.com. I love this recipe because it comes together easily and it tastes fantastic- nice and spicy and dynamic. You can use whatever ingredients you like from canned beans to homemade, any type of cheese and any type of meat- I’ve been favoring bacon recently. It’s something different for breakfast and it tastes even better the next day!
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