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DINING
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DINING BITES
Annika Tomlin >> The Entertainer!
Queen Creek Olive Mill launches online grocery ordering
As the number of COVID-19 cases continue to rise in Arizona, the demand for essential groceries has also been on a steady increase. With shelter-in-place, grocery shopping has become a challenge. Most stores have long lines and empty shelves—but not at Queen Creek Olive Mill. Here, the team is making it easy to skip the hassle with online ordering, local delivery and curbside pick-up to preserve time and protect everyone’s well-being.
“Grocery shopping has changed,” says Perry Rea, owner of the Queen Creek Olive Mill. “But through our smaller business model and local suppliers, our shelves are full and restocked daily. Online ordering will make it even easier.”
Both locations of Queen Creek Olive Mill—Queen Creek and Kierland—have stepped up safety measures in accordance with CDC, state and local guidelines to ensure the safety of staff and customers. The Queen Creek location is now taking online orders with local delivery and curbside pick-up for their restaurant, bakery and grocery items. The Kierland location is taking call-ahead orders instead of online ordering, but also provides curbside pick-up.
“We have all the essentials that are hard to find in regular big-box stores. From fresh cage-free eggs to milk and flour, most of our inventory is local, produced in house at The Mill or locally sourced from Arizona. When you shop here, you can feel confident that you are shopping and supporting local,” Rea adds.
For more information about online ordering and local delivery at the Queen Creek location, head to queencreekolivemill.com/pages/ local-delivery-curbside-pick-up. For the Kierland location, call 480-361-9860 for call ahead ordering and curbside pick-up.
Einstein Bros. Bagels offer new family meals
Einstein Bros. Bagels is working to reduce at-home stress and encouraging families to make their time together count through the launch of family meals.
Family meals are available through takeout, order ahead on the Einstein Bros. Bagels mobile app or calling ahead to a local store. • Hot & Ready Brunch Box: Feeds six to eight people, $29.99
A made-to-order box for families looking for a treat after a hard week of working from home and/or home schooling, this box includes six fresh-baked bagels, one tub of shmear, three egg sandwiches cut in half (one farmhouse, two bacon and cheddar), four blueberry muffins and four twice-baked hash browns. • Nova Lox Add-On Kit: Feeds four people, $19.99
This add-on kit includes cold-smoked Nova Lox salmon, freshly sliced red onion, tomato and lemon and savory capers. • Take & Make Pizza Bagel Kit: Feeds six people, $9.99
With this easy-to-make pizza kit, parents no longer need to dream of the day kids make dinner. The kit includes all of the ingredients needed to make six cheese pizza bagel slices and six pepperoni pizza bagel slices, giving kids a fun activity and their parents a break. • Take & Make Bagel Deli Kit: Feeds six people, $29.99
Guests can set up a sandwich shop in their kitchen and have the family build their own freshbaked bagel sandwiches for less than $5 per person. This kit includes six fresh-baked bagels, plenty of turkey and ham, cheddar cheese, fresh-cut tomato, onion and lettuce, and comes with mayonnaise and mustard packets.
“As more consumers continue to work from home and schools remain temporarily closed, we know that families are spending a lot of time together, and we want to make sure they make the most of it,” said Chad Thompson, vice president of culinary innovation, Einstein Bros. Bagels. “Our three family meals provide a good reason for everyone to gather around the kitchen table and enjoy a great meal together.”
Einstein Bros. Bagels is urging guests to order ahead through the company’s app, available on Google Play or the App Store, where guests can submit and pick up their order quickly in-store.
Info: einsteinbros.com
Cox Media helping local restaurants with free advertising
As part of its ongoing coronavirus relief efforts, the Arizona Cox Media team, the advertising division of Cox Communications, is offering local restaurants free television advertising to assure patrons that they are open for takeout and delivery services and share their new hours of operation.
More than 150 local Arizona restaurants are already taking advantage of this offer. Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative takeout campaigns that benefit the broader food community.
“At this difficult time for our restaurant and so many friends, we know keeping our business top of mind will help us get through this challenging time,” says Brad Danler, general manager, The Henry. “Thanks to our Cox media partners support, we have been able to do what we do best, feed people, through a new to-go program for our neighbors.”
To take advantage of the Cox Media offer, restaurant owners should email marketinginsights@ coxmedia.com and include the name and location of their establishment.
Cox is also joining with other Internet & Television Association members to provide $100 million in public service advertising through June to help educate consumers on the pandemic and prevent the spread of the virus.
Info: cox.com
Copper Mule Kitchen & Bar is offering pick-up and curbside meal and beverage service along with specials, from 4 to 9 p.m. Monday to Saturday, and 4 to 8 p.m. Sunday.
Specials include half-off appetizers and wings; 30% off bottles of wine with food purchase; $2 bottled beers with food purchase; buy one, get one half prize sandwich or burger combination; 20% off all entrees.
The restaurant is located at 23335 N. Scottsdale Road, Suite D105, Scottsdale.
Info: 480.305.0907, coppermuleaz.com
Vegan restaurant serving family meals
To make vegan dining more convenient and accessible during the mandated restaurant closures, 24 Carrots is offering family meals Sundays, Wednesdays and Fridays. Each freshly made meal serves four to six people.
Menus will be posted under events on the 24 Carrots Facebook page; preorder and purchase can be made via the new online store. Limited items specials and creative menu additions will also be posted on social media, which guests can order by texting 480.753.4411. A member of 24 Carrots will then confirm order and get it ready to go. Guests can request curbside service when ordering to make pick-up quick, easy and safe.
Delivery options include Postmates, Grubhub and DoorDash. Meanwhile 24 Carrots is working on its own delivery service with one-day advance preorders within a regional delivery window, with future expansion of range as well as delivery hours in the works.
Pita Jungle transforms two locations into mini markets
Pita Jungle Arcadia and Scottsdale have been transformed into mini markets selling meats, pastas, oils, toilet paper, gloves and more so guests can shop while they wait for their takeout. They are also selling bags of vegetables depending on the restaurant’s supply.
Follow Pita Jungle Arcadia on social media to see what creative daily specials to take advantage of. Arcadia is also serving happy hour tapas to go on a huge platter during happy hour (3 to 6 p.m.). Guests can enjoy their mezze and tapas assortment with two margaritas or bottle of wine for only $29.
Pita Jungle Arcadia is located at 4340 E. Indian School Road, Phoenix, while Pita Jungle Scottsdale sits at 7318 E. Shea Boulevard, Suite 106, Scottsdale,
Info: 602.955.7482 (Arcadia), 480.922.7482 (Scottsdale), pitajungle.com
Brat Haus’ Feed the Heroes initiative
Brat Haus has reopened for limited hours to help relieve stress for essential employees by launching its Feed the Heroes program. Guests can order from a smaller menu that includes signature brats, burgers and pretzels from 11 a.m. to 1 p.m. Monday to Friday and noon to 5 p.m. Saturday. Additionally, the restaurant has started a “Drain the Taps” program that offers 32-ounce growler fills for $5 and 64-ounce fills for $10.
All of the proceeds from food and beer sales goes directly to the Feed the Heroes initiative. Customers are encouraged to write a note for the heroes who will receive free meals when they order food at the street access curbside pickup.
“These incredible people are risking their lives daily in order to help others,” says Dave Andrea, Brat House owner. “It’s been really gratifying to make even the smallest difference for them. Now is the time to make sure that they are being taken care of, too.”
Brat Haus is located at 3622 N. Scottsdale Road, Scottsdale
Info: brathausaz.com
Urban Margarita serves up family meals
Urban Margarita is offering new family meals including rice and beans designed to feed a family of four for $49 available for pick up and delivery via UberEats. • Hatch green enchiladas and six tacos: choice of steak, chicken or carnitas tacos • Build your own tacos: 2 pounds of grilled steak, carnitas or chicken with corn tortillas, onion, cilantro, salsa and pico • Grilled fajitas for four: choice of grilled steak or chicken with tortillas, guacamole, salsa, pico, sour cream and cheese • Braised chicken stuffed poblanos and six tacos: four grilled poblanos filled with chicken, topped with house made queso and pico with choice of chicken, grilled steak or carnitas tacos • Hatch green chile tamales and six tacos: four hatch green chile pork tamales smothered with cheese and green chile and choice of grilled steak, chicken or carnitas tacos
To wash down these delicious deals, Urban Margarita is also offering cocktails to go. • 16-ounce house, skinny, prickly pear or blood orange margarita $6 • Urban Margarita with Hornitos and Grand Marnier $14 •Pitchers of house margaritas $20 • Red or peach sangria $5
Customers can call 623.561.6674 for takeout orders during the temporary hours of 4 to 8 p.m. Tuesday to Saturday. Deliveries can be made through UberEats.
Urban Margarita is located at 6685 W. Beardsley Road, Glendale
Info: urbanmargarita.com
Chompie’s launches spring family meal packages
Chompie’s is feeding families Valleywide with new spring meal packages that include a feat for any time of day. • Spring Brunch: Feeds four people for $59.99 includes scrambled eggs, bacon slices, ham steak slices, homefries, bagels, cream cheese, fruit salad and muffin loaf. • Spring Feast: Feeds eight people for $109.99 includes scrambled eggs, bacon slices, ham steak slices, homefries, bagels, cream cheese, fruit salad and muffin loaf. • Brisket Meal Box: Feeds four people for $69.99 includes brisket (sliced), homemade brown gravy, homestyle green beans, white cheddar macaroni, fresh fruit salad, cocktail rolls and deluxe cookie box or mini pastry pack. • The Nosh Box: Feeds eight people for $69.99 includes tuna salad, egg salad, fresh fruit salad, bagels, cocktail challah rolls, plain cream cheese and assorted rugulach. • Turkey Meal Box: Feeds four people for $69.99 includes oven roasted turkey breast (sliced), homemade turkey gravy, stuffing, homestyle green beans, white cheddar macaroni, fresh fruit salad, cocktail rolls and deluxe cookie box or mini pastry pack. • The NY Deli Feast: Feeds four to six people for $79.99 includes hot corned beef, hot pastrami, potato pancakes, coleslaw, cocktail challah rolls, rye bread slices, pickle spears and deluxe cookie box or mini pastry pack. • A la carte items include smoked salmon package (half pound) with tomato and red onion for $24.99, quart of chicken soup for $9.99 and juice & champagne package with choice of orange, cranberry, apple or pineapple juice and one bottle of champagne for $29.99.
Diners may call ahead to
Phoenix City Grille dishes out family meals
Phoenix City Grille is offering a full selection of family meals designed to feed a family of four and served ready to eat. • Macaroni and cheese with crumb topping, $22. • PCG pasta: sautéed all-natural chicken, penne pasta, Mount Hope sun-dried tomatoes and broccoli tossed in a roasted garlic and chardonnay cream sauce garnished with Romano cheese, $40. • Chipotle barbecue chicken breast: gluten free grilled chicken, Yukon gold mashed potatoes and a sweet corn sauté, $40. • Madison stir fry: gluten-free chicken and seasonal vegetables tossed in a citrus-sriracha glaze with a coconut rice, quinoa pilaf and toasted sesame seeds, $40. • Rose lane chicken: glutenfree pan roasted all-natural chicken breast with Yukon gold mashed potatoes, grilled organic broccolini and tarragon jus, $45. • 16th Street beef short rib: PCG’s signature gluten-free braised beef, grilled local organic broccolini, Yukon gold mashed potatoes and red wine reduction, $50.
Soup and salad options that serve a family of four are offered for $12 each. A la carte items including roasted Brussel sprouts, coconut rice and coleslaw plus more feed four for $12 each. Desserts for two include brioche bread pudding featuring Jack Daniel’s whiskey lime sauce and caramel sauce and Bailey’s irish crème cheesecake are also $12 each.
24 UPFRONT | CITY | ARTS | DINING | BEER AND WINE | SPORTS | FAMILY | MUSIC VIRTUAL VITTLES Local restaurant and winery inspire families to cook via social media
During the state’s stayat-home order, many families have been struggling with what to make for dinner. Local business owners have sought to inspire others through virtual cooking lessons via Facebook.
Among those are David Borrego of Glendale’s Urban Margarita and Peggy Fiandaca and Curt Durham of LDV Winery in Scottsdale.
Urban Margarita has had cooking lessons for the public since last fall, but going virtual has been a new experience for Borrego.
“For me, it was a way to give back to all of our regular guests who always attend our classes. While we are having this COVID-19 pandemic, it allows people to see a class and get to know some of our food,” Borrego says.
LDV Winery temporarily closed its tasting room in March due to coronavirus concerns. Doing the cooking sessions allows the owners to continue to interact with its customers.
“We don’t have an opportunity, except for something like this, to connect with our customers and connect with people who have come into our tasting rooms on a regular basis. … We’re all about that connection to our lands, connection to the people who drink our wine,” Fiandaca says.
Borrego’s wife, Kimberly Newhart, says the online cooking lessons can give families fresh ideas for what to cook at home together. The cooking lessons have been going live at 2 p.m. Fridays.
“They can cook as a family and make creative meals with some food that they have in their kitchen,” Newhart says.
Although it has hosted a supper club series, this is the first time LDV Winery has offered step-by-step instructions on how to cook recipes. In March, it hosted a wine release party via Zoom. The winery’s cooking lessons have been going live at 4 p.m. Thursdays.
The two establishments’ cooking classes have attracted out-of-state viewers from New Jersey, Pennsylvania, California, New Mexico, North and South Carolina, Texas, Colorado, Illinois and Oregon.
During their cooking lessons, Fiandaca and Durham have discussed which wines pair well with certain foods.
“All of our wines are food-friendly wines. When we are producing wines, we want to make sure that someone can sit down for a multicourse meal and have Laura Latzko >>The Entertainer!
one of our wines with every course,” Fiandaca says.
Customers can purchase individual wines or packages from the winery to try during the cooking lessons.
Borrego has discussed wine and margarita pairings during his videos.
Both establishments have tried to cater their cooking lessons to different skill levels. Borrego says even amateur cooks can follow the recipes he shares.
“The recipes I am utilizing are pretty simple. I don’t want to make them any harder than they need to be. They have a lot of simple ingredients. That’s the fun of it. People can either follow along or make it fairly easy,” Borrego says.
During the videos, Borrego will suggest different ways that families can change up the recipes with other ingredients or substitutes, especially if they aren’t able to find exact items such as hatch green chile.
“When I do the classes, I let them know that they can make them their own,” Borrego says.
Borrego has prepared dishes that are on Urban Margarita’s menu, like hatch
green chile pork tamales, slow-cooked braised pork carnitas and braised prime short ribs.
Fiandaca and Durham have included some of their favorites, such as spicy shrimp pasta, flatbreads three ways, grilled ribeye steak with roasted potatoes, and pork tenderloin in a roasted pepper sauce with Mexican corn.
Prior to the sessions, the restaurants post ingredient lists online so viewers can ensure they have what they need.
Sometimes, Fiandaca and Durham have had to improvise during their cooking sessions. During one session, Fiandaca shared with viewers what to do if they don’t have enough chicken broth or don’t have chickpeas in their pantries.
Fiandaca has ad-libbed and taught viewers something new to go with a recipe, such as a sauce that complements it.
“The folks that were cooking along with us loved that and said it really added a lot to it,” Fiandaca says.
Through the Facebook cooking lessons, participants can share their end products, engage with each other and post questions for the chefs. Borrego says thus far, viewers have mainly been asking about timing, temperatures, and techniques such as braising.
The biggest challenge for the two businesses has been with using technology to record the cooking sessions. Borrego says the key is to provide a clear view of each step.
Borrego is used to conversing with customers in his restaurant, but at first, he was nervous to be recorded.
“As you do it a couple of times, you are more relaxed,” Borrego says.
Newhart says the videos offer a glimpse into Borrego’s process in the kitchen.
“It shows his personality and his passion for food,” Newhart says.
Newhart says she and Borrego wanted to bring the homey, welcoming feeling offered in their restaurant.
“We wanted to bring Urban Margarita to you even when you can’t spend that time in our restaurant,” Newhart says.
This has also been the first time that Fiandaca and Durham have hosted live cooking segments. Fiandaca says
THE ENTERTAINER! MAGAZINE MAY 2020 25 THAT’S A SPICY BURRITO Burritos Locos banks on delivery-only pandemic mandate
In a time when restaurants want to return to dine-in options, The Madera Group has launched a delivery-only concept.
From the company behind Tocaya Organica and Toca Madera, Burritos Locos will offer its quirky style of Mexican food to patrons in Scottsdale and Phoenix starting on Cinco de Mayo.
“It’s a tough time to open a restaurant, but at the same time, we think there’s a big need for a delivery-only brand,” says Matt Smith, chief marketing officer.
“We think people will take to what we’re doing. We’re a burrito-only concept.”
Postmates has partnered with the restaurant known for dishes like Pablo’s Spicy Beef (spicy beef, fried serrano peppers, arbol salsa, crema, onion and cilantro mix, cheese blend, Mexican rice and black beans); Nashville Hot Chicken (organic diablo chicken, Nashville-style hot sauce, bread and butter pickles, crema, Mexican rice and piano beans), and Beyond Ridiculous (vegan picadillo, sautéed peppers and onions, roasted tomato salsa, vegan mozzarella, cilantro lime rice and black beans).
When guests see the menu, Smith says their looks are priceless.
“Their reaction is pretty great,” he says. “They’ve really taking a liking to what we’re doing. The goal was to really cast Christina Fuoco-Karasinski >> The Entertainer!
a wider net on the demographic. This is more about the once- or twice-a-week indulgence.”
Delivery is available from 11 a.m. to 10:30 p.m. seven days a week from the new locations in Scottsdale Fashion Square, Kierland Commons and the
Esplanade. Visit burritoslocosla.com for more information around May 5.
“We have restaurants in Scottsdale and Phoenix and it made sense to introduce this concept there,” Smith says. “Our company—even prior to Tocaya—has pretty firm roots in Scottsdale. We’re looking at more locations for Tocaya and Burritos Locos outside of those three.”
Burritos Locos
burritoslocosla.com
representing the winery on local news programs has helped her to get more comfortable with being in front of the camera.
She has tried to approach it like a casual night of cooking at home.
“You’re cooking, you’re laughing, you’re telling stories and you’re telling jokes. You’re just sharing the hour together and having fun,” Fiandaca says.
Although she does it more at home and for friends and family, cooking is something Fiandaca grew up with and for which she has a deep appreciation.
“Coming from a big Italian family, you learn a lot about cooking growing up like that. That connection with family and friends over the dinner table, I have such fond memories of that,” Fiandaca says.
Fiandaca hopes through the cooking lessons to inspire others to want to experiment in the kitchen.
“I want cooking in the kitchen with your family and friends to be approachable. Don’t be afraid of it. Try something new,” Fiandaca says.
A Light During the Crisis Brother-sister duo won’t let pandemic stop their restaurant
Meliza Miranda and her brother, Jorge Cota, had been planning to open a modern Mexican restaurant in Peoria for quite some time.
They weren’t about to let even a pandemic stop them from launching Mochilero Kitchen.
“We already have our A-team,” Miranda says. “So why not just go ahead and open for takeout and delivery?”
“The grand opening is not exactly how we planned it,” Cota says. “But my family and the team members we’ve hired have worked too hard for us not to give it our all.”
So they launched Mochilero Kitchen April 8 at 6791 W. Happy Valley Road.
For now, customers can call the store at 623.440.5588 or visit mochilerokitchen.com from noon to 8 p.m. Tuesday through Saturday to order.
The Peoria siblings had long dreamed of owning and operating a restaurant together. Miranda said their dream was of “amazing food and excellent customer service.”
For months, they meticulously planned the location, the equipment, the staff and the decor for Mochilero Kitchen.
With orders from the governor for food to be takeout and delivery only, the Mochilero menu was adapted so that everything travels well, yet, according to Cota, “is delicious and healthy for our community.”
During the grand opening, customers lined up—6 feet apart to maintain social distancing—outside for the first orders of tacos, burritos, bowls, soups and salads, Kacey Wilson >> The Entertainer!
and even beers and cocktails, all to go.
The event was also livestreamed on Facebook, where viewers could win meals as well as nominate other families in need to receive free food from the restaurant.
Customers also went to Facebook to write comments on the Mochilero Kitchen page.
“Dinner was outstanding. We are so lucky to have you in the neighborhood!” Kimberly Sivey says.
“Felicidades...mucho exito!” Jorge Miranda writes.
The grand opening was successful, Cota says. The restaurant made over $500 in the first hour and doubled the anticipated sales by the end of the day.
While the opening went well, the brother and sister say they wait for the day their customers can get the whole experience and the whole menu, which will feature items including short rib chile rib negro bowl and papa brava crujiente taco.
Cota said he is anxious to see customers’ reactions when they first walk in, because he is very proud of the ambience he and his sister have created.
They both say they are eager for the community to see and taste the original menu items they have worked so hard to create—the unmoveable part of their feast.
“Obviously, the presentations are going to look beautiful, but at the end of the day, the techniques are still true to how they do it in Mexico,” Jorge says. “And we are just throwing in our twist.”
Mochilero Kitchen
6791 W. Happy Valley Road, Peoria, 623.440.5588, mochilerokitchen.com
Musical
Meals VooDoo Daddy’s offers takeout guests can dance to
Laissez bon ton roulette! Takeout just got a little livelier at VooDoo Daddy’s Steam Kitchen. The locally owned Cajun and creole restaurant is open and offering pickup and takeout orders in the midst of the pandemic that has swept the world.
Owners of the family-friendly restaurant knew they needed to add creative elements to stay top of mind when guests peruse their dining options.
While the dining room is closed, customers are still encouraged to place to-go orders seven days a week. Guests will get something a little more special on Fridays and Saturdays. While grabbing dinner to go, they’ll be entertained by jazz singer Cheryl Thurston of Cheryl’s Mardi Gras Jazz Band from 5:30 to 8 p.m. on the patio.
Customers are asked to remain in their cars if they choose to stay and listen while they eat to respect socialdistancing guidelines. Discounted menu items include $3 kids’ meals, $7 lunch deals and family meals for four starting at $45. The family meals include options like voodoo pasta with salad and garlic toast, red beans and rice with one side and garlic toast, jambalaya with one side and garlic toast, and the chicken strips Liz Renninger >> The Entertainer!
platter with two sides.
The restaurant also recently expanded its to-go alcohol program by adding premade cocktails like cosmos and oldfashioned drinks to its already-impressive lineup that includes full bottles of wine for $12 and packaged beer. People can also get a split bottle of wine and the restaurant’s signature hurricane drinks and sangria to go. All alcohol must be consumed at home.
The restaurant will also offer a special beignets and bubbly option on Sunday, May 10, for Mother’s Day. The family meal, which feeds four, includes shrimp and chicken linguine, garlic remoulade toast, a house salad with your choice of dressing, eight beignets and a bottle of Gerard Bertrand Cote Des Rose sparkling rose for just $62.95.
Guests can call in or order the Mother’s Day special online at voodoodaddy.com. It will not be available for third-party delivery.
Delivery orders can be placed through DoorDash, Uber Eats, Grubhub and Postmates for all other dishes, sides and drinks.
VooDoo Daddy’s Steam Kitchen
1325 W. Elliot Road, Suite 106, Tempe, 480.659.6145, voodoodaddy.com
