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Buzz Eatery becomes a tasty addition at Kierland

BY CHRISTINA FUOCO-KARASINSKI

Progress Staff Writer

The Buzz Eatery & Treats is aptly named.

Customers “buzz” in and out of the new addition to Kierland Commons.

The concept serves as a “hive” where shoppers, residents, neighbors and visitors can enjoy everything from a cup of coffee in the morning to a glass of wine in the evening. Guests will also �ind craft beer on tap, wine, seasonal cocktails, and homemade “buzzy” popsicles for the kids (made with real sugar) and for the adults (made with an added “boozy” kick).

“There’s never been a place to get the buzz of the local community,” said co-owner Tim Ummel. “We have Arizona honey, granola, coffee—all the things indicative of the local community. I want to see the story of why Arizona is so amazing.”

The menu is buzzworthy as well. Beverages include, what Ummel calls, “unparalleled drip coffee,” espresso-based options, kombucha and cold press coffee on tap, botanical teas, nitro teas, and other seasonal sips including refreshing summertime lemonade and apple cider in the fall.

“We went really extensive with the beverage program,” Ummel said.

The menu is worth a mention, to say the least. The Buzz Breakfast offers a mélange of choices, including the build-yourown avocado toast ($6) with options like hard egg, tomato, strawberries, feta, goat cheese, crushed nuts, smoked salmon, onions, capers, hemp seeds or Arizona local honey. Except for salmon ($3) and hard egg ($1), the toppings are 50 cents.

“Hot and Fast” ($6 to $11) gives those in a rush exactly what they need. The Buzz Scramble (two scrambled eggs, Applewood smoked bacon and toast) comes in a variety of combinations, including The DC Rancher (eggs, artisan ham and brie); meat lovers (bacon, artisan ham, imported prosciutto and sausage); Kierland Delight (mixed peppers, onion, squash and pepper jack cheese); The Buzz breakfast sandwich (two scrambled eggs, bacon, white American cheese, mayoon, a freshly toasted focaccia roll).

Besides breakfast items, “all-day faves” feature customizable acai bowls ($9); hot and cold sandwiches such as chicken salad, grilled cheese and BLT; soups and salads; and shareable “for-the-table” items such as Abby’s grilled cheese with honey and a charcuterie board with rosemary-infused garlic oil brushed over lavash bread ($14).

Those on the go can select a wide range of conveniently pre-packaged “Side Kicks” (many of which feature the Buzz’s own honey) such as overnight oats; salads from Greek to Caesar; classic sandwiches such as egg salad and smoked turkey; and “Buzz Bites” energy balls that come in a variety of �lavors with gluten-free and vegan options.

The Buzz’s atmosphere is bright, open and airy with counter seating, indoor dining. A dedicated take-away area ensures grab-and-goers can “buzz in and buzz out” — and get exactly what they need in a timely fashion.

“It’s a completely new concept,” Ummel said. “It’s the �irst of its kind in the Southwest. We believe it’s a new take on grab and go. You buzz in and buzz out.”

With 6,000 doors of vertical living with Kierland Commons and Optima, among other developments, Ummel expects Buzz to make an impression in the neighborhood. Residents can swing by, have a few drinks, and walk back home.

Ummel is schooled in the food and beverage industry. He has spent 25 years working for golf resorts and private clubs.

“I fell into it, to be honest,” he said. “I hailed out of Michigan. As with any great business, the team is what makes this a success.

“The Buzz is a convenient and casual place to dine, socialize with neighbors, enjoy a sweet indulgence with the kids, or grab a nourishing meal to take home or back to the of�ice,” he said.

“We have something for everyone and multiple options so guests can feel comfortable when they walk through our doors — whether they stay awhile or simply ‘buzz in and buzz out.’”

After 25 years in the golf resort and private club industry, Tim Ummel parlayed that

experience into Buzz Eatery & Treats. (Pablo Robles/Progress Staff Photographer)

The Buzz has become a “hive” for Kierland Commons Shoppers for a start-em-up breakfast, mid-day break or late afternoon snack. (Pablo Robles/Progress Staff Photographer)

The Buzz Eatery & Treats

15215 N. Kierland Boulevard, Suite 190, Scottsdale thebuzzeatery.com

With JAN D’ATRI JAN D’ATRI

Progress Contributor

Caponata hits the spot on hot days

Right about this time of the year in Arizona, we look at big, heavy meals and well, they just don’t look appetizing because of the heat.

That’s when charcuterie boards and light bites are a welcome meal or appetizer.

Caponata is the perfect choice for days like that; when noshing is the most satisfying. This dish called Caponata, a sweet and savory fresh vegetable sauté comes from the Sicilian side of my family, my father’s side.

I’ve share with you before that I grew up in a civil war zone of sorts, between the North and the South. Momma is from Venice, (northern Italy) and dad came from Trapani, the southernmost tip of Sicily’s “boot.”

Friendly battles have raged at the kitchen table all of my life, with the northern contingency (Mom) insisting that food from the north, like risotto, polenta and osso buco are much preferred over southern Italy’s arancini, calzones and of course, caponata.

Guess who was the big winner in the plate wars?

Me! I loved it all, and didn’t mind the friendly fi re of food one bit.

Caponata is delicious either as an appetizer on toasted baguette slices or as or a light afternoon meal served over pasta or steamed rice. If you’ve heard the term “agrodolce,” caponata’s sauce is the perfect example.

Its name comes from “agro” meaning sour and “dolce” meaning sweet. The sweetness comes from sautéed yellow onion and a little bit of sugar, while the sour is derived from the capers and vinegar.

There are a whole lot of delicious fl avors in between, and the best part is, you can make up a big batch and enjoy it all week long in various recipes. This week, Dad’s side wins the battle, but the Italian food war is far from over!

Sicilian Caponata

½ cup olive oil, divided 1 cup chopped sweet yellow onion 1 cup chopped celery 1 large eggplant, peeled and cut into one inch cubes 1 (28 oz) can of crushed tomatoes or tomato sauce 1 (4 oz) jar of small capers ½ cup fresh or dried basil ¼ cup red wine vinegar 3 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper 1 (6oz) large can of black pitted ripe olives, sliced 8 large green olives stuffed with pimiento, sliced

Directions:

Heat in a large (12-inch) skillet, 3-4 tablespoons of olive oil.

Add onions and celery, cooking for 6 minutes.

Add cubed eggplant. Cook for 12 minutes stirring occasionally. Add remainder of olive oil a little at a time during the 12 minutes.

Stir in crushed tomatoes, capers, basil, red wine vinegar, sugar, salt, and pepper.

Simmer until all vegetables are fork tender, about 20 minutes, stirring occasionally.

Spoon mixture into large bowl and add black and green olives.

Serve mixture warm or at room temperature. Refrigerate remaining caponata.

Serve with pasta, rice or crustini (toasted baguette.)

Note: Make at least one day in advance of serving. Mixture can be frozen in large batches.