Page 36 July 2011 By Jessica Abercrombie Patrick Flanigan opened Carmel’s Coffee nearly four months ago, creating a coffee- shop bakery that invites visitors to break away from the daily grind and engage in an atmosphere catering to comfort, familiarity and locality. “People come into these establishments for the contact,” Flanigan said. “Most people have home of fi ces and have no interaction. They are stuck with a computer screen in front of their face all day.” Until recently, Flanigan was more accustomed to the corporate life as an independent producer of a local design TV show called Desert Lifestyles TV. The show ran 10 years, and all the while Flanigan said he was always on the lookout for a local, independent coffee shop. “I worked out of my house and produced on location. Every morning I would go out for coffee, and I’d hit all the great independent coffee shops,” said Flanigan, who has been in the area more than 13 years. “The local coffee shop I fell in love with was Lux, and I got to know the owners, saw how they operated and decided I was going to do that one day.” Carmel’s Coffee is a community niche among corporate establishments such as Starbucks, Flanigan said. Hand-crafted coffees served in Goodwill- salvaged ‘60s Pyrex cups and an in-house bakery help set Carmel’s Coffee apart. “I wanted our baked goods to taste like your mother or grandmother used to make for you as a kid, just like those memorable sweet things that you loved so much,” he said. “The most unique thing about Carmel’s is a sense of home where people are comfortable coming in, hanging out and chatting at their leisure.” David Tyda, who has known Flanigan since his days on TV, said Carmel’s is downright comfortable. “Pat was always interested in the human experience, and you can tell his years of paying attention to what a place looks, feels, sounds and smells like has all come together here,” Tyda said. Interested more in personal traits than public personas, Flanigan gets to know all of the Carmel’s Coffee patrons personally, Tyda said. “He’s not interested in what they do but who they are as a person,” he said. “Pat doesn’t even remember anyone’s drink order, which is actually kind of refreshing because you don’t want to be known as just a drink order.” Continued on page 37 Owner strives to make Carmel’s a worker’s stop Take advantage of these spa specials exclusively for locals. Luxury for Locals: Select 60-minute spa treatments for $79* 30% off all other spa treatments and services* give yourself a little tsr. *Offer valid Sunday-Thursday from June 1 - August 31, 2011. Not valid with any other offers. Must present a valid Arizona ID or license; must be 18 years of age or older. An 18% gratuity is added to all spa services. Proudly owned and operated by the Salt River Pima-Maricopa Indian Community. 1 0 1 & I n d i a n B e n d | ta l k i n g st i c k r e s o r t. co m

Page 37 July 2011 I liked pappardelle with a rich, roasted tomato sauce, nuggets of mozzarella and eggplant scented with sweet basil. Tagliatelle is sauced in a fi ne beef ragù, and agnolotti get a lovely fi lling of ricotta and speck (smoked ham). Chicken lasagna made with Fontina cheese is not too rich, a lighter variation on the usual meat sauce. The handful of main courses are basic, but authentic. A chicken breast stuffed with ricotta and fresh spinach. Grilled lamb loin with arugula. A fi sh of the day. And an excellent Milanese orecchia di elefante, which is a pounded, breaded and sautéed veal chop as big as an elephant’s ear. Every time I visit Giovanni here at Andreoli one word comes to mind: Osteria. The word in Italian is related to hospitality. And there is something so welcoming about this place. The groups of Italian friends relaxing over dinner. The clutch of locals hanging in the room watching TV with their aperitivi, or glasses of wine. The simplicity of the place. It’s open all afternoon and easygoing enough that you can stop in for pasta and basta, or a Milanese and a salad. Places Continued from page 35 BIANCO MANGIARE of the DUTCHESS 30 minutes preparation 30 minutes cooking ▪ ⅝ lb. almonds, toasted ▪ broth to taste ▪ 2 hen breasts, boiled ▪ 2 oz. rice fl our ▪ 4 cups milk ▪ 2 cups almond milk ▪ water ▪ sugar to taste ▪ butter to taste ▪ cloves to taste ▪ rose water (optional) Peel the almonds and pound in a mortar adding a little stock, then sieve. Cut the boiled chicken breast into small cubes and brown in a little butter. Place a non-stick pan on the heat and pour in the milk and almond milk. When it reaches boiling point, add the rice fl our, little by little, taking care that it does not form lumps, then the chicken and a pinch of sugar. When the mixture has thickened, pour into individual dessert bowls, garnish with toasted almonds and a few cloves. Flavor with rose water. To make as a dessert: leave out chicken, pour fi nal result into ramekins or dessert bowls. Chill for 90 minutes. After working at Carmel’s Coffee for more than a month, Revae Krueger said she has had the opportunity to know Flanigan on a personal level. “He loves things that are simple and truly brings local to the business,” she said. “So much of him is a part of Carmel’s. “Carmel was his mother, and he named the store in her memory.” Krueger said Flanigan is one of the best bosses she has had because of how dedicated he is to the success of Carmel’s Coffee. “I enjoy the fact that he as an owner is here 99.9 percent of the time. We are trying to get him to take a day off once in a while,” she said. “I try to tell him that we need to bring someone extra on the fl oor because sometimes he’s gone for an hour talking to all the customers.” Carmel’s Continued from page 36 By Gabe Bertaccini The Dutchess Matilde was simple in her habits, but re fi ned by education. Tales were recounted over and over again about the exquisite grandeur of her banquettes . This treat, possibly of Eastern origin, was written about even at the time of the Great Countess Matilde. Today, it can be served as a one-course meal, a main course or, in the meatless version, as a dessert. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. A dutchess’ featured party food Plant passion drives cook to sustainable movement By Jessica Abercrombie Terri Nacke is a plant junkie whose passion is to empower others to have the con fi dence and knowledge to live life organically. “I’m a true fl ower child. I’m not old enough to be a hippie, but I’ve been eating, breathing and living it for as long as I can remember,” she said. “Sustainability is what my whole world is based on with my business and my contributions to the community.” Nacke said her earthy foundation began while gardening with her grandmother who taught her to cook simple meals full of natural fl avors from their seasonal crops. Using basic, organic and seasonal ingredients, Nacke shares her Red, White and Green Margherita Pizza and Aunt Anne’s Roman Style Tomato Sauce recipes that, she said, taste high-end but are simple to assemble. “I’m not a chef, I’m a cook,” she said. “I adore the simplicity. “This is the way I love to cook and it’s truly the good life, because it keeps me connected to Mother Nature.” Continued on page 38 WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. 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