Valentine in Phoenix focuses on local southwest ingredients and has received recognitiom from both Esquire Magazine and The New York Times for doing so.



"Dishes include the lauded elote pasta with Hassayampa asiago cheese. For brunch, try the steak & eggs, made with Rovey Farms grass-fed beef and Two Wash Ranch eggs. At the adjacent speakeasy Bar 1912, sip on cocktails that pay homage to the 48th state. Bone marrow and mesquite smoke distinguish the Cattle drink, while the Cotton boasts pistachio extract, pistachio oil, pistachio milk, and pistachio “cotton candy.” House-made pine liqueur crafted from foraged Arizona pine cones and tips is the base for the Forest. Save room for bar snack, including nuts, foie gras stuffed olives, and quail ramen eggs pickled with tamari, mirin, piloncillo, and sherry vinegar," according to Phoenix New Times.



This is one of the cooler restaurant spaces I've seen. There are a ton of large windows and it kind of reminds me of a drive-in restaurant (because of the awning) mashed with a super modern, trendy cafe. It was light and airy with greenery all around.



We ordered at the front counter, where they had a ton of delicious looking pastries and snacks. I ordered a scone with Sonoran white wheat, chorizo and cheddar. It was definitely on the dry side, but that's often to be expected with scones. Paired with a coffee drink, it was tasty.



Next up: hushpuppies with red fife wheat and cornmeal, Arizona Gouda, and jalapeño honey cabbage. these were just OK. There was more oil flavor than the strong cheese or pepper or anything else here.



I finished up with a little gem salad – need to get the veggies in. Sunflower vinaigrette, crispy sunchokes, and goatija (goat cheese + cotija cheese).



It was a fine salad, but the description hyped me up a bit more than the dish delivered. Overall, I think everything here was OK. But, there are so many other things I would love to try – including the Elote pasta they're known for. I do love how they incorporate local ingredients into their menu. So I think this will need to have another visit.



Grade: B

Fry bread is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard, according to Wikipedia.



The Fry Bread House in Phoenix features the above bread amd has been recognized nationally for it. In 2012, it received the James Beard Foundation American Classic Award and was the first Native American restaurant in the United States to do so.



Its history is a bit more storied than that, so I want to share a bit from their website:

The Fry Bread House was established in October 1992 by Cecelia Miller, a Tohono O'odham woman and a native of Arizona. After moving from the Tohono O'odham Nation in Sells, Arizona to Phoenix, Cecelia eventually settled in central Phoenix raising seven children with her husband, the late Reverend Joedd Miller. Tiring of having no public restaurant for Indian people to gather and eat as they would at home, she refined her cooking and recipes, took a small business class and started The Fry Bread House. Cecelia believed that many Native people displaced from ancestral homes to find and locate job and housing opportunities, like herself, in Phoenix would now be able to sit down to good home cooking just like they would at home with mom, grandma or auntie in the kitchen. Tohono O'odham people are known throughout the Southwest for their Red Chili Beef, large hand-stretched flour tortillas (chumuth) and frybread (popovers), among their basket-making and various other skills and trades. Due to the location of the Tohono O'odham's native lands that encompass lands both south of the Mexico border and up into nearly central Arizona, traditional recipes have seen influence from our Southern neighbors in Mexico. This is why you see tortillas (chuchumuth), menudo, and tamales on our menu. Cecelia felt it important to stick with foods that were known to her and her culture and is the reason that she maintains these items on the menu rather than trying to incorporate native cuisine from other tribal communities and cultures. The Fry Bread House began in a tiny, two-room space on 8" Street & Indian School in a small strip mall. The sons renovated the space into a commercial kitchen with a bathroom and a small dining area. Cecelia and her daughter worked the kitchen as well as a long-time family friend with the original menu consisting of frybread with beans, red chili beef and an Indian taco and a cooler full of canned soda. As business picked up, and Cecelia realized that there was a market for her cooking and traditional recipes, she continually added dishes common to the Tohono O'odham people and began hiring other Native people from the urban Indian Community. FBH soon outgrew the cramped location and closed that address permanently after settling into a newly, remodeled residential-turned-commercial house structure at 4140 N. 7 Avenue. Cecelia, Joedd and their family were able to create a larger space to accommodate more cooking, more indoor seating and hosting local artwork from local and regional Native artists. In April 2009, the family suffered a huge loss when husband and father, Joedd Miller, passed away unexpectedly. Joedd worked tirelessly in the urban Indian Community and in surrounding tribal jurisdictions serving both Native and non-Native people as a Presbyterian pastor, mentor, friend and brother for over thirty years. His work on social justice issues, homelessness, the sanctuary movement, Martin Luther King Jr. Holiday, Presbytery, native social issues and many more are missed. Joedd rallied the family 18 years ago to serve the urban homeless every Thanksgiving a traditional native meal just as they would get at home as they struggle on the streets. The Fry Bread House continue that tradition every year as well as remembering & honoring Joedd every day since his passing. In November 2009, Cecelia fulfilled a dream long shared by her and Joedd, by opening The Fry Bread House Mesa location at 1916 W. Baseline Rd, #10 at the northeast corner of Baseline & Dobson! While the Phoenix FBH remains the flagship location, FBH Mesa is larger, roomier and accommodates patrons from the east valley.



Inside, it's not a large space, and it was quite warm while we were there. We studied the menu on the wall - which highlights fry bread tacos - and ordered at the counter. I went with the Ultimate Taco: Beef, refried beans, onions, sour cream cheese, lettuce.



It's pretty straightforward - all the standard taco toppings but enveloped in a puffy fry bread. Like a puffy taco with a lot of history.



I appreciate the story here and the simplicity of the ingredients. Not my usual dinner, but glad I got to try it out.



Grade: B

While visiting Bryce Canyon National Park, I spotted a food truck - not a common occurence in my experience. So, I was very excited to check out Dawg House.



As you may have guessed, their best-seller is the hot dog. I managed to somehow miss most of my hot dog in the photo, but I got one topped with pulled pork and BBQ and French-fried onions. Pretty good!



The pretzel bites and cheese were also pretty tasty. I feel like I only have pretzels at events or special occasions so they immediately put a smile on my face.



Grade: B

"The Rib Co. has been family owned and operated and serving great food to the Morongo Basin since 1997. We are more than just great ribs - our menu offers a wide variety of selections including seafood, salads, sandwiches, burgers and some house favorites such as lamb chops and meat loaf. We also have the best wine selection in the valley," according to its website.



Despite being the "best little rib house in the desert," I had my mind on some other menu items: grilled jalapenos, California burger, and steak.



Ultimately, though, I went with the meatloaf. The menu claimed it was a family recipe handed down through generations. It was fairly bland. It did not have a sauce, and it was a bit dry. The sides of broccoli and potato salad were better, though also lacking a bit in flavor.



The cornbread muffins were my favorite because they had honey butter with them and they were soft, but had a nice slightly crisp exterior.



And, for some reason, both Kaitee and I were really craving a brownie sundae. So when we were asked if we wanted dessert, there was a resounding "yes."



We both enjoyed a brownie topped with vanilla ice cream, whipped cream, and chocolate syrup. I like my brownie a little bit crunchy on the ends, and without any chunks of bittersweet chocolate inside, but this was a decent version because it was topped with all kinds of goodies.



Grade: C

If you’re not exactly sure what a “currant” is, you’re not alone.

That’s because in the United States, as well as the United Kingdom and Ireland, currants usually refer to the “Zante” currant, which is really just a dried Corinth grape. Aka a small raisin.

However, true currants - often found in Appalachia - are actually small, tart berries that grow on shrubs and vary in color from deep, dark purple to ruby red to blush pink to nearly translucent white.

This color is what classifies currants and helps determine their best use.

“Red currants are the most common and best for jams, sauces, and similar culinary applications. White currants are more delicate in flavor, lower in acidity, and often enjoyed fresh. Pink currants are the rarest and fall between the red and white varieties, both in color and taste. Black currants (Ribes nigrum) tend to ripen later in summer. They have the boldest flavor and are most commonly processed into jams, sauces, and syrups or dried rather than eaten fresh,” according to The Spruce Eats website.

Currants are closely related to gooseberries - in growth conditions, size and flavors. However, gooseberries have thorns, whereas currants do not. And gooseberries can also be green or yellow and tend to have a universally tart flavor. They also ripen later in the summer season, around July through August.

Both, though, can be delicious fresh or cooked. From pies and tarts to sorbets and puddings, these berries can be used in place of blueberries, blackberries or raspberries. They can also dot a fruit salad or garnish a dessert.

Most often, they are used in jams, jellies, pies and sweet sauces for game or poultry. They can provide a sweet foil for venison or other strongly flavored meats. Currants naturally contain pectin and acidity, so they lend themselves well to preserves. It’s also common to dry currants as a preservation method.

Currants, though, weren’t always lining cabinet and pantry shelves. At one point, currants - including red currants, black currants and gooseberries - were all outlawed due to the threat of disease. They were banned in 1911 because they carried white pine blister rust disease and posted a risk to pines and the logging industry. By 1966, the nationwide ban was rolled back and individual states decided if and what kind of restrictions they wanted to employ.

Today, currants can be found at farmers markets or specialty food stores. For many across Appalachia, currants are one of many wild edibles that have been enjoyed by foragers for centuries. Joining the likes of ramps, morels and others, currants are a source of sustenance.

Whether they are picked fresh or preserved to last for months, currants showcase the regiom’s emphasis on preserving fruits and creating simple, hearty foods using locally available ingredients. The use of currants in traditional Appalachian recipes highlights the resourcefulness and reliance on homegrown produce that characterizes the food culture of Appalachia.