n e a r a r c a d i a 4121 N. 44th St. • 602.840.0630 Pete’s Fish & Chips Pete’s Fish & Chips has been serving up tasty burgers and their famous fi sh and chips since 1947! Family owned and operated, Pete’s has eight convenient locations throughout the Valley waiting to serve you and has earned the title of Phoenix’s fastest fi sh! See our ad in the dining section Revo Burrito Another delicious concept from Lenny Rosenburg’s Restaurant Group, creators of Zen32 and Delux. It is our mission to provide all-natural, delicious, Mexican food in a fast-paced, yet casual dining atmosphere. You can call-in your order and pick it up at the takeout window, which has its own parking spaces right in front. See our ad in the dining section 3154 E. Camelback Rd. • 602.522.6255 2515 N. Scottsdale Rd. • 480.990.2433 Atlas Bistro b.y.o.b. An award-winning dining destination with a BYOB policy that allows our guests to bring their fi nest wines to pair with our Chef Tasting Menu, Prix Fixe, or A la Carte options. Organic, hand foraged, local, wild, line caughts and sustainable are just some of the terms you will fi nd on our daily revised menu. www.atlasbistrobyob.com 4900 E. Indian School Rd. • 602.957.0152 Black Forest Haus Chef Klaus Baechle, formerly of Flagstaff Matterhorn Grill welcomes you to the Black Forest Haus. Feast on German cuisine with complete dinners starting at $15. And join us for Marzenfest to celebrate the start of beer brewing season on Saturday, March 26th from noon to close. See our ad in the dining section B l a c k B l a c k Fo r e s t Fo r e s t H a u s H a u s 2820 E. Indian School Rd. • 602.957.7540 Manuel’s Mexican Restaurant & Cantina The Salazar family has been serving award-winning Mexican food since 1964. Manuel’s new Fiesta Hour features a terri fi c $4 food menu which includes Mexican sliders, street tacos, mini-corn crisps and taquitos. You’ll also want to try our famous margaritas! Fiesta Hour is 3pm to 6pm Monday-Friday and 10am-4pm on Saturday. See our ad in the dining section La Fontanella Italian Restaurant Award-winning rack of lamb, ossobuco, homemade gnocchi, manicotti and ravioli, great Dover Sole, and homemade Berto’s Gelato. Served in an Italian villa- like dining room. Serving dinner every night, 4:30- 9:30 p.m. See our ad in the dining section 4231 E. Indian School Rd. • 602.955.1213 La Fontanella $44 Italian Treat Join us for Sunday Funday! Tee Pee Mexican Food Tee Pee’s Wall of Fame tells you everything you need to know about this family owned and operated eatery, which has been woven into the fabric of Phoenix for nearly 40 years. Tee-Pee has served its home-style Mexican dishes to world-famous comedians, athletes and even Presidents, and they all come back for more. See our ad in the dining section 4144 E. Indian School Rd. • 602.956.0178 Trader Vic's at the Hotel Valley Ho At the Polynesian classic reborn with Valley Ho fl air, Asia and the islands are reinterpreted in an exciting, affordable menu with newly discounted entrees. Order two and a bottle of wine’s included. Enjoy exotic libations at the home of the original Mai Tai, during Happy Hour beginning at 4pm daily. See our ad in the dining section 69th Street & Indian School • 480.248.2000 Join us for Happy Hour! Bluewater Grill BEFORE OR AFTER THE GAME, GO FISH! Visit Bluewater Grill and sit at either the oyster or sushi bar! Enjoy happy hour specials Monday through Friday from 3:30-6:30 p.m. and Saturdays and Sundays from 12 – 5 p.m. Reverse happy hour also offered every evening from 8:30 to close! 1720 E. Camelback Rd. • 602.277.3474 Joey's of Chicago Now open in the Arcadia Commons! Serving up Chicago-style hotdogs, Italian beef, sausage, homemade burgers, subs, salads & more! The Chicago-born owners use genuine Vienna products that are shipped in directly from the Windy City. Fun Chicago memorabilia on the walls makes this a cool place to check out! See our ad in the dining section 4280 E. Indian School Rd. • 602.955.4810

Page 35 March 2011 Son Matt and his tuba, photographed by mom Pam Murphy. THE HERB BOX 480-289-6160 7134 E. Stetson Drive at Southbridge, Scottsdale theherbbox.com Risotto with Clams and Asparagus 3/4 lb. asparagus, trimmed Fine sea salt 3/4 cup dry white wine 2 lbs. Manila clams or cockles, scrubbed well 5 tbsp. extra-virgin olive oil 3/4 cup fi nely chopped onion 1 1/2 cups Arborio rice 5 cups vegetable broth, heated to a simmer 2 tsp. fi nely chopped fl at-leaf parsley Put asparagus and a generous pinch of salt in a large skillet; add water to cover asparagus. Bring to a simmer and cook, covered, until asparagus are crisp-tender, about three minutes. Drain asparagus and pat dry. Cut asparagus tips from stems and set aside; fi nely chop stems. Return skillet to stove, add wine and bring to a boil; add clams, cover pot and cook, stirring once, until clams open, three to seven minutes. (Discard any clams that are not open after seven minutes.) Remove all but eight clams from shells; discard shells. Strain liquid through a fi ne-mesh sieve into a bowl and reserve. (You should have 1 cup liquid; if not, add water to make up the difference.) Heat oil in a 4-to-5 quart heavy pot over medium heat; add onion and cook, stirring occasionally, until just softened, about fi ve minutes. Add rice and cook, stirring, two minutes; reduce heat to low. Add reserved clam liquid; reduce to a gentle simmer and cook, stirring until liquid is mostly absorbed, about three minutes. Stir 1 cup simmering broth into rice and cook, stirring constantly, until absorbed. Repeat with another 1 cup broth. Repeat with another 1/2 cup broth, then, once absorbed, add asparagus stems, shelled clams and 1/2 cup broth. Continue adding liquid and cooking, until rice is just tender and creamy looking, but still al dente. Thin risotto with some of remaining broth, if desired (you will have some left over). Remove from heat. Stir in parsley and asparagus tips. Adjust seasoning, if desired. Divide risotto among serving bowls, garnish with reserved clams and serve immediately. Writer’s recipe this month: Italian rice dish risotto By Gabe Bertaccini Just when it seems like winter will never end; there appears a sight at the market that assures a new season will indeed arrive: bundles of spring-green asparagus standing at attention as if to say, “Pick me!” And pick you should with recipes like simple pasta with sweet asparagus and fresh creamy ricotta, or asparagus quiches, or maybe, like I present to you below, an exceptional risotto that makes you wonder why you never thought of clams and asparagus as the soul mates they are. Rice was brought to Italy by the Arabs in the 9th century when they occupied Sicily, and where it is still used in traditional recipes like arancini (or fried rice balls). Rice, however, became even more popular in northern Italy, especially in Lombardy and Piedmont, homes to risotto. In these regions, risotto still is one of the most commonly made dishes. Italy’s Pavia region -- north of the Po Valley and between the outlet of the Ticino and the Sesia -- is known for its rice in the same way as Chianti is known for its wines and Parma for the ham. The Centro Ricerche dell’Ente Nazionale Risi (The National Rice Research Centre) is based here. There are even festivals held in its honor, including Il Palio del Risotto a yearly competition between the various neighborhoods of Isola della Scala , a small city outside of Verona. During the event, each team competes to prepare the best risotto. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. Non-pretentious Herb Box stands out in neighborhood Have camera, will shoot By Gabe Bertaccini I used to dread checking out trendy new restaurants in Scottsdale. The look was everything, and while some were entertaining, most of the time the food was tasteless, forgettable, if not absolutely bad. But lately, Old Town Scottsdale has been busy upgrading its image with sleek condos, hotels — and real restaurants. The Herb Box is a contemporary eatery with exciting and accessible food and prices that for the most part won’t set you back a month’s rent for one meal. “Happy food, great service, outstanding wines, non-pretentious, comfortable space. This is how I would describe the Herb Box. A ‘come here often, eat here often’ kind of place,” chef Becky Windels said. Founded in 1995 as a gourmet catering company, the response was so great that in 2008 Windels and her business partner Susan Smederovac-Wilcox were asked to make the big move and open a full-service restaurant inside Market Street at DC Ranch in North Scottsdale. It was a success. “We have built quite a following over the last 16 years of catering in the Valley, especially Arcadia. We knew they loved our food and we would have had their support. Moving to Old Town Scottsdale was a natural step,” Windels said. The new Herb Box is an anomaly in a neighborhood known more for its fl ashy restaurants and over-the-top clubs. Take a stool at the bar or grab a table, order something to eat and check in with Twitter or Foursquare. This place brings a rustic chic setting, appealing American-Mediterranean comfort food and a savvy wine list to the party on Southbridge. Continued on page 37 By Christia Gibbons Arcadia pediatrician Pam Murphy shares her advice on good eating for your children right alongside her recipe for homemade macaroni and cheese. It’s not that she’s diabolical. Murphy just wants parents and others to know that healthy eating isn’t about deprivation. It’s about establishing early habits, portion control and a little organization. Her manta is: “Kids are a good judge of how much to eat. Parents are a good judge of what to offer them.” For 18 years, Pam was a primary-care pediatrician at Phoenix Pediatrics and now splits her time between Mendy’s Place, the pediatric emergency center at John C. Lincoln Deer Valley hospital, and the spina bi fi da clinic at St. Joseph’s Hospital and Medical Center. Continued on page 36