October 28, 2016 - Bodega 13 Tapas Kitchen - Carefree, Arizona

Debby Joy and I drove to Carefree to see the Enchanted Pumpkin Garden at night.  Our plan was to stop in Scottsdale for dinner but neither of us were hungry at that time.  Plus the traffic was beginning to get heavy on the North #101 so we drove straight to Carefree.  I was happy this happened because Debby was able to see the Garden in the daylight as well as the night.  We both agreed we liked it better in the daylight because we could see the carvers' detail on the pumpkins so much better.

Debby Joy ordered the Tomato Basil Soup and the Caprese Salad – fresh mozzarella, tomatoes, basil olive oil – some wonderful grape colored, sweet – heirloom tomatoes.  I ordered the Shrimp Scamp – sautéed white shrimp with white garlic, lemon and basil.

Tomato Basil Soup

We had the pleasure of meeting Chef Adar Benjamin.  We wanted to know what gave the soup the wonderful heat.  He told us it was his recipe – stewed tomatoes, slow braised onions in sherry, white wine, oregano, thyme and basil…and ground peppercorns.  We are sure the peppercorns are what gave the soup the heat.  The soup was garnished with chopped fresh basil…yummy!  We wished there had been more.  The soup’s consistency wasn’t one either of us is used to eating.  It was hearty.   Now add the fresh basil.  Just perfect.

Chef Adar also told us that the Shrimp Scampi was also his recipe.  I really liked the dish.  Six large shrimp  were served on a rectangular plate with two thin crostini.  I especially liked the fact that my dish was simple but filling.  I didn’t leave hungry…and I wasn’t stuffed.

Shrimp Scampi

 Both Debby and I were a little taken back that our food didn’t all arrive at the table at the same time.  Soon the Manager was at our table explaining to us that the food is served tapas style…one item at a time…so we understood.  This was my first experience in a tapas kitchen. All of my tapas experience was in bars while traveling in Spain. In the Spanish bars the counters are lined with pans of tapas.  We would go through and pick out which was we wanted for our plates.  Then take our plates back to our tables to eat while we drank our beverages.

Bodega 13 Tapas Kitchen

7202 E.  Ho  Road

Carefree, Arizona 85377

(480) 575-8272

Hours:  Monday – Friday 4:00 p.m. – 9:00 p.m.

             Saturday-Sunday  12:00 p.m. 9:00 p.m.

October 18, 2016 - The Venues Cafe - Carefree, Arizona

I visited the Enchanted Pumpkin Garden with Carol and Mike Thompson today.  We decided to stop at The Venues Cafe for a quick lunch.

Mike ordered The Dip – open faced, roast beef, caramelized onions, Swiss, horseradish, mayonnaise and au jus…only they didn’t bring him any au jus.  Carol ordered the (3) Tacos off the Lite Bites area of the menu.  She ordered the chicken tacos.  They were served open faced on small round corn tortillas with lots of lettuce, tomatoes, cheese.  I ordered the  BLT with avocado aioli.

The meal was just fine…the food tasted good...but pretty ordinary…nothing that was fantastic.

Venues Café

34 Easy Street

Carefree, Arizona 85377

(480) 595-9909

October 13, 2016 - Oregano's Pizza Bistro - Mesa, Arizona

I had lunch at Oregano’s for the very first time.  It is a cute setting plus the food was good…and the portions were huge.  I ordered The Original Italian Stuffed Sandwich – 1/ 2 pound of pepperoni, capricolla and salami stuffed into an Italian roll…throw on the provolone and bake. Then top with lettuce, tomatoes, onions, green peppers, black olives…sprinkle with oil and vinegar…and dried oregano.  The sandwich was served with Italian fries…cole slaw...and a dill pickle spear.  It was delicious…and as I said before…huge.  I couldn’t eat all of it.  So I took it home and ate the second half for dinner tonight.  It was still very tasty.

I saw a lot of items of the menu that I need to try so I will be returning.

Oregano’s Pizza Bistro

6821 E. Superstition Springs Blvd.

Mesa, Arizona 85209

(4800 305-5096

Hours:  Sunday – Thursday  11:00 a.m. – 10:00 p.m.

             Friday – Saturday 11:00 a.m. – 11:00 p.m.

October 11, 2016 - Steak and Stone of Mesa - Mesa, Arizona

One of my high school classmates, Kitty Kase Williams, is in Arizona for a couple of months.  We usually get together once and a while during her stay. We decided to visit Steak and Stone for the first time together for dinner.   We split a rib eye steak…Kitty had the Baked Sweet Potato and the Salad Bar…we bought a second side, the Baked Potato loaded for me and another salad bar for me.

They bring the raw steak to your table along with a stone slab that is heated to 500 degrees.  You cut it up in chunks or strips as I did…and cook it to owever way you like steaks…Kitty likes her rare…I like mine medium well..how wonderful..

Our steak cooking on the 500 degree stone slab.

They also served a small loaf of hot out of the oven bread with lots of butter.  I really like that.

The hot...just out of the oven loaf of bread to two different butters.  You can also see Kitty's Baked Sweet Potato in the backgorund.

The salad bar was very fresh from the lettuce (there were several types) to the cucumbers, beets, cottage cheese…and the various choices of other salads.  Lots of croutons, toppings.  I thought it was swell.  I thought the rib eye could have been a little better… more tender for the price of $33…but it was tasty so I wasn’t complaining.  My baked potato was absolutely wonderful…baked perfectly…just as I like it…split open…and I really liked that…covered with onions, bacon and cheese.

Our salads...very fresh...check out the big jars of ice water.

I would go back there again.

Steak and Stone of Mesa

2613 N.  Thunderbird Circle

Mesa, AZ 85215

(480) 830-6100

Hours:  Monday – Saturday 11:00 a.m. – 9:00 p.m.

             Sunday 4:00 p.m. – 11:00 p.m.

October 5, 2016 - Zur Kate German Restaurant - Mesa, Arizona

I visited again on October 18, 2016 with Jeanne and Willie Stecher.  Jeanne ordered the Schnitzel covered with grilled onions…red cabbage and fried home potatoes…Willie ordered the Tuesday Night special…Cabbage Roll (and it was huge) with red cabbage and German potato salad.  I ordered the Bratwurst with red cabbage and German potato salad.  Everything was delicious as usual.  For dessert we shared Apple Strudel.  Not as good as Grandma Stecher’s but certainly tasty and homemade.

I tasted Jeanne's schnitzel because I am such a schnitzel fan...and it was crisp on the outside with hot, tasty meat on the inside.  It was smothered with grilled onions...grilled the way I like them...with a little brown to them.

Willie was raised with cabbage rolls...and he liked this one.  Both Willie and I liked our German potato salad...but he tasted Jeanne's fried home potatoes...and said that he liked them, too,

My brat was thick and spicy...but lean.  I had no complaints.

I visited by myself on October 5, 2016.  I ordered  the Rahm Schnitzel with brown sour cream gravy…and it was delicious…thinlybreaded and tasty…the tenderized pork loin was covered with the brown gravy  It  was perfect and had a sharp bite…like vinegar… to it at the end of each taste.  Someone had made this white and brown swirly in the gravy on top of the schnitzel as one would do with a latte…very nice.  I also choose the sauerkraut as a side and German potato salad.  Each was served warm.  The sauerkraut also had that vinegar taste at the end of each bite.  I liked it.  The German potato salad had bits of bacon and the sauce was not thick..just right.  Two slices of rye marbled rye bread was served with the meal. It was tasty.  I slathered it with butter…even more tasty.

The evening that I chose to try the restaurant, PBS was filming inside the restaurant.  Probably because it is October…you know what the means.  An accordion player entertained us through my whole meal.

History of the restaurant (which I read on their website)

For 16 years, Günther and Irene Krause owned and operated the original “Zur Kate” in Hamburg Germany. Günther was a “Metzgermeister” (Master Butcher) and Irene was tutored by the famous Herr Keimer to develop her culinary skills. In the fall of 1983, the Krauses re-located to Mesa (for it’s “wunderbar” weather) and opened “Zur Kate German Restaurant”.

Horst Schlembach was born in Großwenkheim (close to Bad Kissingen) in the Bavaria District of Germany. When he was 23, he used his last few “D-marks” (Deutsche marks) to relocate to Arizona (he wanted to be a cowboy). He joined the Krause’s at “Zur Kate” shortly after they opened. After 23 years of working with Günther & Irene, Horst with his wife Elena and son Horst Jr. became the new owners of “Zur Kate” (still in the same location).

Zur Kate translated means “to the old smokehouse” and to this day Zur Kate still attempts to recreate the “Gästehaus” atmosphere of “gemutlichkeit” (cordiality & friendliness). Here we treat everyone as friend when they come through the door.

Zur Kate German Restaurant

Main Street Shopping Center

4815 E. Main Street #16

Mesa, Arizona 85205

(480) 830-4244

Hours:  Tuesday – Saturday  4:00 p.m. – 9:00 p.m.

www.zurkate.com

            

October 5, 2016 - Zur Kate German Restaurant - Mesa, Arizona

I visited again on October 18, 2016 with Jeanne and Willie Stecher.  Jeanne ordered the Schnitzel covered with grilled onions…red cabbage and fried home potatoes…Willie ordered the Tuesday Night special…Cabbage Roll (and it was huge) with red cabbage and German potato salad.  I ordered the Bratwurst with red cabbage and German potato salad.  Everything was delicious as usual.  For dessert we shared Apple Strudel.  Not as good as Grandma Stecher’s but certainly tasty and homemade.

I tasted Jeanne's schnitzel because I am such a schnitzel fan...and it was crisp on the outside with hot, tasty meat on the inside.  It was smothered with grilled onions...grilled the way I like them...with a little brown to them.

Willie was raised with cabbage rolls...and he liked this one.  Both Willie and I liked our German potato salad...but he tasted Jeanne's fried home potatoes...and said that he liked them, too,

My brat was thick and spicy...but lean.  I had no complaints.

I visited by myself on October 5, 2016.  I ordered  the Rahm Schnitzel with brown sour cream gravy…and it was delicious…thinlybreaded and tasty…the tenderized pork loin was covered with the brown gravy  It  was perfect and had a sharp bite…like vinegar… to it at the end of each taste.  Someone had made this white and brown swirly in the gravy on top of the schnitzel as one would do with a latte…very nice.  I also choose the sauerkraut as a side and German potato salad.  Each was served warm.  The sauerkraut also had that vinegar taste at the end of each bite.  I liked it.  The German potato salad had bits of bacon and the sauce was not thick..just right.  Two slices of rye marbled rye bread was served with the meal. It was tasty.  I slathered it with butter…even more tasty.

The evening that I chose to try the restaurant, PBS was filming inside the restaurant.  Probably because it is October…you know what the means.  An accordion player entertained us through my whole meal.

History of the restaurant (which I read on their website)

For 16 years, Günther and Irene Krause owned and operated the original “Zur Kate” in Hamburg Germany. Günther was a “Metzgermeister” (Master Butcher) and Irene was tutored by the famous Herr Keimer to develop her culinary skills. In the fall of 1983, the Krauses re-located to Mesa (for it’s “wunderbar” weather) and opened “Zur Kate German Restaurant”.

Horst Schlembach was born in Großwenkheim (close to Bad Kissingen) in the Bavaria District of Germany. When he was 23, he used his last few “D-marks” (Deutsche marks) to relocate to Arizona (he wanted to be a cowboy). He joined the Krause’s at “Zur Kate” shortly after they opened. After 23 years of working with Günther & Irene, Horst with his wife Elena and son Horst Jr. became the new owners of “Zur Kate” (still in the same location).

Zur Kate translated means “to the old smokehouse” and to this day Zur Kate still attempts to recreate the “Gästehaus” atmosphere of “gemutlichkeit” (cordiality & friendliness). Here we treat everyone as friend when they come through the door.

Zur Kate German Restaurant

Main Street Shopping Center

4815 E. Main Street #16

Mesa, Arizona 85205

(480) 830-4244

Hours:  Tuesday – Saturday  4:00 p.m. – 9:00 p.m.

www.zurkate.com

            

October 1, 2016 - Scottsdale Beer Company - Scottsdale, Arizona

Once again...after visiting on October 1, 2016...I visited on October 8, 2016 with Jody, Judson and Jonah Hayes along with Jack and Judy Svendsen…after Jonah’s soccer game..where the Silver Bullets came from behind to tie the Ultras 8-8.  Jonah scored a goal. 

Today was the 1^st Annual Scottsdale Beer Company Octoberfest!  I don’t know if it was just today or the whole month…I hope the whole month because I want to try the House-Made Beer Bratwurst.

We started with an order of the House-Made Fried Pickles…Jody and my favorites…I had the opportunity to ask our waiter about the seasoning…he told me that light batter was a gluten-free tapioca seasoning.  The dipping sauce is a cucumber Ranch.

Jody and I shared the End Butts and Rice….tiny pieces of the Charred BBQ Pork with rice…grilled broccoli, carrots, peas, onions, scrambled egg…crunchy sesame mix, fresh herbs and chili vinaigrette. It was just delicious…but very hot…and I am not talking temperature.  I wanted to try that last Saturday…and here I was eating that dish this Saturday even though it was Oktoberfest…and a great sounding Brat was offered.  I also tried a glass of Mudshark Pumpkin spiced Ale…made at this brewery with real pumpkin.  The after taste was spice and lasted until the next sip…very good.

Jack and Judy shared the Po’ Boy Sandwich – Cajun Style BBQ Shrimp, lettuce, pickled onions, Calabrian Chili Remoulade…all served on a soft roll.   Judy ordered an Apricot Ale…as did Jody…while Jack had the  German Hefeweizen...a dark wheat based beer.  All brewed right on the premises. 

Judson ordered the Wings – one pound of bone in wings with BBQ sauce.  Jonah ordered the Chicken Strips off the children’s menu with fries.

October 1, 2016 - Our first visit

I visited this establishment for the first time with Joshua, Jody, Judson and Jonah Hayes.  It was lunch after Jonah's soccer game.  His team, the Silver Bullets won 9-5.

Back to the food!  We started with an order of Fried Pickles…I loved them because they were slices…great seasoning…and the dip was fantastic.  The slices were very thin and lightly coated batter and seasoned.  Joshua didn't like them because they reminded him too much of cucumbers. Can you believe that I raised a child who doesn't like cucumbers?  I can't.

Judson and I both ordered The Burger… 8oz Certified Arizona Beef, cheese curds, bacon, slow roasted tomatoes, bibb lettuce, and aioli. 

Judson ordered his with fries.

I ordered mine with homemade chips.  It was a delicious burger.

                                Jonah ordered the Grilled Cheese Sandwich with fresh fruit.

Joshua and Jody shared a BBQ Breakfast…it looked like BBQ meat on a bun with two fried eggs on the top which they split…along with home fried potatoes.  It looked good.

It was Happy Hour so Joshua and Jody tried a local beer.  I ordered a Blood Mary…excellent...ended up having two of them.   Well...it isn't often that I am not driving.  Plus it would be hours before I would drive home because the boys and I made Gooey Monster Cookies.

Scottsdale Beer Company

8608 E. Shea Blvd.

Scottsdale, Arizona 85260

(480) 219-1844

Hours:  Monday- Thursday 11:00 a.m. – 11:00 p.m.

             Friday – Saturday 11:00 a.m. – 12:00 a..m.

             Sunday 10:00 a.m. – 9:00 p.m.           

Judson mixing the dough                                           Jonah likes to lick the batter on the beater.                                     

Judson is dividing the dough into four bowls so we are able to add color.

Judson is mixing up the blue dough.

The finished product.

We made blue, purple, black and green monster cookies.

Gooey Monster Cookies

Recipe by Lil’ Luna at http://liluna.com/gooey-monster-cookies/

Shared in the Cooking with Ginger Class at Las Palmas – Mesa, Arizona

1 white Cake Mix Box

1/ 2 cup butter softened

1/ 2 teaspoon vanilla

1 – 8-ounce package of cream cheese softened

1 egg

Powdered sugar

Food Coloring (use NEON food coloring to make them more vibrant)

Candy Eyeballs

1.  Beat butter, vanilla, egg and cream cheese until fluffy.

2.  Mix in cake mix.  Divide batter into bowls for the amount of colors you want.

3.  Add food coloring to each individual bowl and mix until all combined.

4.  Chill for 30 minutes.

5.  Roll into balls and dip in a bowl of powdered sugar.

6.  Place on greased cookie sheet and pat down a bit.

7.  Bake at 350* for 10-12 minutes.

8.  Add candy eyeballs while cookies are warm.

Oh...and here's a picture of our soccer star!