Page 40 September 2012 his recipe evolved from Dwayne’s grandmother’s specialty and meets The Breadfruit plates with a molasses au jus. Seasoned to perfection, the chicken is world class on its own, but once dipped in he molasses, perfection strikes. The Jerk Pork is slow-cooked after being bathed in layers of intense spice. The result s moist, gorgeous pork and fl avor on top of fl avor. As an appetizer, the pork is served with plantains and provides small bites that ival anything I’ve ever tasted. On the dinner menu, the same pork s savored with West Indies polenta and easonal farm vegetables. Either way, the pork is an absolute homerun. The fresh seafood is to die for. The hrimp ceviche and crackers prepared with um, lime, mango and avocado screams of amaican fl avors. At the 2012 Devour Culinary Classic, The Breadfruit took home the gold for its Appleton Rum Sea Scallops -- a dish to be enjoyed for its fl avors rich in spice and ccented in rum, seared in a cast-ironed killet. Whether stopping by for an after-work moment of relaxation with small plates and punch or enjoying an evening of Caribbean xcellence, The Breadfruit is the perfect match for any plans. Places Continued from page 39 Chicken Corn Chili (from Kelly Keefe Kaye ) 4 boneless skinless chicken breasts 1 jar Pace picante sauce 1 tsp. cumin 1 tsp. garlic powder 1 tsp. chili powder Put in crock pot on low for 5-6 hours until you can shred chicken with forks. Then add 3 cans pinto beans (with jalapeños if you like spice) and 1 can Mexicorn warmed through. Serve with shredded cheese, tortillas, sour cream and guacamole. Sweet destiny leads chef to make variety of goodies By Amanda Goossen LaDawn Driscoll, head pastry chef at The Herb Box in Old Town Scottsdale and DC Ranch, was destined for a life of pastries. Her fi rst job was with Nestle. Working as a customer service representative for the 1-800 advice line, she spent her days answering questions about Nestle products, solving cooking disasters and providing recipes. What could have been a tiresome job became a passion. Driscoll went on to attend the Art Institute of Phoenix. A native Arizonan, she stayed close to home working at The Phoenician and Arcadia Farms before fi nding a place at The Herb Box. For four years Driscoll worked to develop an array of daily treats for her customers and when The Herb Box opened a little more than a year ago, she moved to the new location. Now splitting her time between both locations, Driscoll works tirelessly to achieve perfection in everything she creates. Fresh, local ingredients are a key element of everything at The Herb Box. Hard work, and the determination to make each treat from scratch, is part of Continued on page 42 LaDawn Driscoll’s lemon bars from The Herb Box. RECIPES WANTED You are invited to join Arcadia News in sharing recipes from neighborhood cooks. They can be yours or someone else’s so long as you give credit where credit is due. Recipes will run in each monthly edition of the newspaper. Send to Amanda@ArcadiaNews.com or email her with any questions. MONTHLY THEMES August – Back to school. September – When you’re working all day, but still need to cook dinner. October – Breast cancer awareness. November – Thanksgiving (what else?). December – Easy recipes to help relieve holiday stress. January – Kick-start your metabolism. February – Sweetheart desserts. The Wait is Over... Old Town Scottsdale Opening in September Stop by and try the Greatest Carne Asada in the Valley. Owned by local Arcadians Terry & America Bortin *** *** 7001 E. 1st Ave. Scottsdale Mon-Thurs 7:30am - 9pm Fri & Sat 7:30am - 10pm Sun 10am - 9pm Old Town’s favorite restaurant disguised as a wine bar WHERE ARCADIANS DINE Mondays & Tuesdays ~ Date Night Wednesdays ~ Entire wine-by-the-bottle list is 1/2 price Live Music Thursday , Friday & Saturday Open at 11am | 7051 East 5th Avenue | Scottsdale, AZ | 480.699.8001 | www.5thandwine.com Follow us on Facebook!

2425 E . CA ME L BACK R OA D P HOE NI X , A Z 85 016 GR A B A S E AT : 6 0 2/4 6 6 -289 0 DELFRISCOSGRILLE.COM BE SOCIAL: Del Frisco’s Grille is your destination to meat up & drink up. Bring a friend or make some new ones over hand-crafted cocktails or our mile- long wine list. When your thirst is quenched, move onto shareable plates and sinful desserts. Just come in and get social. MAKE FRIENDS