Page 36 June 2011 Broken leg moves personal chef out of restaurant biz Allyson Donahoe By Jessica Abercrombie A broken leg was a blessing in disguise for Allyson Donahoe. Donahoe, a 26-year-old graduate of Le Cordon Bleu College of Culinary Arts in Scottsdale, fell down a fl ight of stairs and broke her leg in the midst of completing her 15-month culinary program and also working “on the line” at a local restaurant. “Cooking is personal,” she said. “I went into 120 degree heat every day and worked with people who just put food out in the window. The only feedback I heard was when something was wrong.” After Donahoe broke her leg, she was unable to work and quickly decided the restaurant business wasn’t for her. “The hands-on experience was great, but I’ve learned a lot doing my own research, talking to people, and, of course, trial and error,” she said. “You have to be comfortable with making a lot of mistakes before you fi gure something out.” Deciding to pave her own way in the culinary industry, Donahoe said she had a passion to become a personal chef. After making a shepherd’s pie for a friend’s mother, Donahoe’s clientele base, primarily composed of Scottsdale and Paradise Valley wives, quickly developed into a mature business. “I don’t cook any special dishes, just food to feed their families,” she said. “I often go to the tip top of mountains to deliver food to these very wealthy people, and it’s fl attering to know they chose me out of everyone else.” Donahoe said she’s grateful for her clients’ honest feedback about her dishes because it has helped her to see a different perspective on what she cooks. She said her clients’ allergies and speci fi c likes and dislikes have also helped her re fi ne her cooking and catering aptitude. “I enjoy making food people love and food they can also eat,” she said. “I have sensitivity to cooking carefully because I myself have a food allergy and my aunt is a celiac.” Celiac disease interferes with the digestive system and gluten can be toxic to those with celiac disease, Donahoe said. To provide meal-time accommodations, while also taking her desire to be a personal chef to the next level, Donahoe has started to create a gluten-free, event-planning business. “I love entertainment, I love cooking and I love to make people feel comfortable,” she said. Although gluten free recently has become trendier, Donahoe said she looks forward to catering to the culinary needs of those who have suffered from careless chefs who aren’t meticulous in their cooking. “Someone who has an allergy or a disease is very cautious with who they have preparing their food,” she said. “I love knowing that I’m putting someone’s mind at ease, not just by not using wheat, Continued on page 45 Black Forest Haus Haus Summer Hours of Operation T-Th 11am to 9pm, F-Sat 11am to10pm, Happy Hour Tue-Fri 4-7pm Phone: 602-957-0152 4900 E. Indian School Road, N. Side of Indian School, just E. of 48th St. Bike to the Beer Garden Open until midnight on weekends! 4900 E. Indian School Road, N. S for Happy Hour 4-7pm $3 German Beer on Tap! Three-Courses | 5-7pm Daily Complimentary Views Neighborhood Menu Located at The Phoenician 6000 E. Camelback Road, Scottsdale, AZ 85251 (480) 214-8000 www.jgsteakhousescottsdale.com

Page 37 June 2011 ORECCHIETTE ALLE CIME DI RAPA 1 ¼ lbs. broccoli rabe, trimmed Fine sea salt 3 oz. guanciale, or unsmoked bacon, cut into 1/4-inch cubes 6 tbsp. extra-virgin olive oil ½ cup coarse plain breadcrumbs 1 lb. orecchiette 1 cup coarsely grated ricotta salata cheese (3 oz.) Cook broccoli rabe in a large pot of salted boiling water until tender, about 5 minutes. Reserving water, transfer broccoli rabe to a colander, then rinse under cold water to stop cooking. Gently squeeze out excess water, then roughly chop. In a large skillet, combine guanciale and 4 tablespoons oil; heat over medium heat and cook, stirring occasionally until guanciale begins to crisp, about 4 minutes. Add broccoli rabe and continue cooking, stirring occasionally, for 3 minutes. Transfer mixture to a large serving bowl (big enough to toss the pasta). Return skillet to medium heat, add remaining 2 tablespoons oil and breadcrumbs. Cook, stirring constantly until breadcrumbs are golden, about 5 minutes. Remove from heat. Return pot of salted water to a boil. Add pasta and cook until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and add to bowl with broccoli rabe. Add breadcrumb mixture and 1/4 cup of the pasta cooking liquid. Toss to combine. Moisten with extra pasta cooking liquid, if desired. Serve immediately, sprinkled with cheese. Serves four. ‘Little ears’ key to dish By Gabe Bertacinni Italians like to give descriptive names to their pasta shapes and the little cap-shaped shells are called “orecchiette,” which means “little ears.” They are traditionally made by hand in the Puglia and Basilicata regions of southern Italy. The dough is rolled into a thin rope and then cut into small pieces that are individually dragged on a board, typically with a knife, and then turned out with the thumb. This is what creates the characteristic Continued on page 38 Cool Summer Special Buy one Lunch or Dinner food or beverage item and get a second item of equal or lesser value 50% off. Expires July 3, 2011 50% Off NEW LUNCH HOURS 11 am Tuesday-Friday 10 am Saturday-Sunday SE Corner 56th St. and Indian School 480-994-5656 www.Kitchen56.com Guest must bring this coupon. One coupon per guest. Please provide gratuity on full price. Photos by: David Mills Italian Restaurant $ 44 Italian Treat! Includes... 2 Soup or Salad + 2 Dinner Entrées + A Full Bottle of Wine *from Proprieter’s Selection Open Mon-Sun: 4:30-9:30pm Offer valid with payment in CASH ONLY. 3 couples per table maximum. Must bring this coupon. Offer not valid with other promotions or special events. Expires: June 19, 2011 We are on SUMMER VACATION from June 20 – July 7. We will reopen on Friday July 8! 4231 E. Indian School Road • Phoenix 602.955.1213 Serving the Valley for over 28 years 3154 east camelback road . (nw corner 32nd & camelback) 602.522.6255 . revoburrito.com . serving lunch and dinner daily . open late nites Four Star Review Four Star Review   “...Chicken machaca burrito, a tortilla bursting with shredded chicken, tomatoes, onions and Mexican spices. It’s a two fisted wrap with what seems like a whole chicken inside.” Barbara Yost, The Arizona Republic CHILL OUT THIS SUMMER! NOW ENJOY OUR: Margaritas ~ Tequila Beer ~ Wine