Page 40 August 2012 Pink Spot serves up fun with ice cream and treats Pink Spot offers varieties of specialty ice cream. Photos by Amanda Goossen. By Amanda Goossen The Pink Spot Coffee and Ice Cream Shop in midtown Phoenix is the classic ice cream parlor you’ve been hoping for, with a modern and funky twist. A large black leather sofa, combined with a bright pink ice cream counter, are the back drop for one of the most comfortable and enjoyable spots in town. Ice cream freezers fi lled with artisan ice cream from local producer Karen’s Kreamery entice the palate and surprise taste buds. Basic fl avors such as chocolate chip, strawberry and chocolate chip peanut butter sit side by side with blackberry merlot, soursplash, grasshopper (think mint ice cream, combined with the classic cookies and cream fl avor), dulce de leche and cherry amaretto. And in July each year for National Ice Cream month, The Pink Spot combines with Karen’s Kreamery to bring customers one of the most unusual and unexpected ice cream fl avors around, Lobster. A subtle mix of butter ice cream and chunks of lobster work together to create a fl avor that has become a surprise favorite of Pink Spot regulars. Karen’s Kreamery began as a dream of a single mother in the early 1990s looking to support her children while also spending as much time with them as possible. Two decades and numerous successes later, Karen’s has come to supply award- winning ice cream to specialty stores throughout the Valley. The Pink Spot is one of the privileged few, and many fl avors are made solely for Pink Spot patrons. The consistency of The Pink Spot ice cream is proof of its ingredients. Creamy, soft and absolutely worthy of indulgence, almost nothing can compare. The fl avors are layered with a rich, yet sweet perfection. Each type is different Continued on page 43 HILTON VILLAGE 6149 N SCOTTSDALE RD 480.556.9900 CENTRAL PHOENIX 2333 N 7TH ST 602.229.1289 DESERT RIDGE 21050 N TATUM BLVD 480.502.2121 KIERLAND VILLAGE 6501 E GREENWAY PKWY 480.998.2199 New Location! HUMBLEPIEUSA.COM PEORIA 15703 N 83RD AVENUE 623.334.2700 LOCALLY OWNED T H R O U G H - S E P T E M B E R 1 1 T H AT FOX RESTAURANT CONCEPTS www.foxrc.com/100days TRY OUR THREE COURSE PRIX FIXE MENU Extend Your Weekend… 5O% OFF ALL WINES - EVERY THURSDAY foxrc.com Fashion Square Mall ͙ 7014 E. Camelback Rd. 480-423-7000 PER PERSON daily, 5pm-close $35

Page 41 August 2012 Family specialty tabbouleh proves to be labor of love Shirley Davis prepares tabbouleh. Photo by Amanda Goossen. Tabbouleh (Parsley and wheat salad) 1 cup fi ne bulgur (wheat) No. 1 3 medium tomatoes, chopped fi ne 1 bunch scallions, chopped fi ne 2 bunches parley, chopped fi ne 1 cup chopped mint leaves 6 tbsp. olive oil Juice of 1 ½ lemons 2 tsp. salt ½ tsp. pepper Romaine leaves Wash bulgur in cold water twice, then soak for 30 minutes. Drain well. Add bulgur to tomatoes, scallions, parsley, and mint. Just before serving add the olive oil, lemon juice, salt and pepper, all to taste. Place in a large bowl and decorate with romaine leaves standing on end. The romaine leaves are used for eating the tabbouleh. Tear off pieces and scoop up the tabbouleh. By Amanda Goossen When Shirley Davis was a little girl, the women in her family sat around the kitchen table in Connecticut, picking parsley. They picked the leaves from the stems for hours, working hard to prepare the main ingredient of their family specialty, tabbouleh. Now, many years later in Arcadia, Shirley sits with her daughter and three granddaughters, re-enacting a priceless memory. “It’s a bonding thing,” Shirley said. “Today, with all the technology, we are losing that.” “I have to admit,” said her daughter Theresa, “with fi ve kids, sometimes I throw it in the Cuisinart. But it does taste better when we do it this way.” Savannah, 10, and Ashley, 7, watch their grandmother closely. As they slice scallions, they ask for her approval on their technique and wipe tears from their eyes as the onions affect them. Lauren, 4, sneaks in from the living room to steal a parsley stem, chewing on it as if it’s a candy bar. “They all love the stems,” Theresa said. “And it’s where all the vitamins are,” said her mother. Three generations of women work feverishly, focused on creating the best dish they can. The bond between them is evident. Shirley moved to Phoenix in 1966, from her home in Connecticut with a large extended family. While visiting Phoenix in 1964, her aunt introduced her to “a nice young man.” That man, Paul, would eventually convince her to move to Phoenix and months later, to become his wife. Now in Arcadia, which has been her home for more than four decades, tomatoes are sliced, bulgur (a cracked wheat) is soaked and lemon juice is poured, each under the watchful eye of the matriarch making it all possible. In 2005, Shirley created a cookbook of her family recipes, spending four years compiling, testing and typing. Most had to be re-created because, although she had been taught by her grandmother, mother and aunts to cook the recipes, they had never given her measurements or exact calculations. Continued on page 42 farm salad pizza of the day bottle of house: white or red wine FOR $30* monday thru wednesday 8pm to close MONDAY THRU WEDNESDAY JUST GOT BETTER WITH OUR famiglia pasto (family meal) 49 49 49 49 49 49 49 49 49 49 49 49 49 9 9 925 25 25 25 25 25 25 25 25 2 n n n n n n n n n n n n n n n n n n 4 4 4 4 4 4 4 4 4 4 4 4 4 4 40t 0t 0t 0t 0t 0t 0t 0t 0t 0t 0t th h h h h h h h h h h h h h h h h h st st st st st st st st st st st st st t st t s st , , , , , , , , , , p ph ph ph ph ph ph ph ph ph ph ph ph h h h h ph ph hx x x x x x x x x x x 85 85 85 85 85 85 85 85 85 85 85 85 85 5 85 5 85 501 01 01 01 01 01 01 01 01 01 01 01 01 1 01 01 01 01 01 01 01 1 01 1 01 1 1 18 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 60 60 6 60 60 60 60 60 60 60 60 602 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 32 32 32 32 32 32 32 32 32 32 2 32 32 32 32 32 24 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 56 56 56 56 56 56 56 56 56 56 56 6 6 5600 00 00 00 00 00 00 00 00 00 0 00 00 00 00 0 | | | | | | | | | | | fo fo fo fo fo fo fo fo fo fo o oxr xr xr xr xr xr xr xr xr xr xr xr r xr r r r xr rc c. c. c. c. c. c. c. c. c. c. c. c c. c. c c. c. c c. . c c co co co co c co co co o co co co co c c co c m m m m m m m m m m m m m M E N U HAPPY HOUR ALL DAY ON SUNDAYS $4 select red or white wine $4 select beers $5 well drinks *does not include tax or gratuity We Now Take Reservations! 602.324.5600 Old Town’s favorite restaurant disguised as a wine bar DATE NIGHT MONDAYS & TUESDAYS Through December Salad -CHOICE OF TWO- Strawberry & Gorganzola Caesar Veggie Entrees -CHOICE OF TWO- 5th Ave. Wine Burger Bison Burger Portobello Burger Elk Burger Marinated Chicken Pasta Pomadora Pasta Chicken Picatta Pan Roasted Sea Bass Grilled Prime Hanger Steak Dessert -CHOICE OF ONE- Cheesecake Chocolate Mousse $40 per couple* Open at 11am | 7051 East 5th Avenue | Scottsdale, AZ | 480.699.8001 | www.5thandwine.com Follow us on Facebook! *Plus, take $10 off bottles of wine when ordering Date Night menu WHERE ARCADIANS DINE Monday & Tuesdays ~ Date Night Wednesdays ~ Entire wine-by-the- bottle list is 1/2 price Live Music Thursday , Friday & Saturday t 5th A 1 | 70 | d AZ | *P w