Page 42 July 2013 Foodie finds camp cook creative job By Amanda Goossen Three years ago, Phoenix resident Kim Hanna was desperate for a stress-reliever. As a business developer for Municipality, Hanna was wearing numerous hats on a daily basis and struggling to find time for herself. When her sister recommended camping, Hanna wasn’t convinced. “The first camping trip we took together, I showed up straight from work, in my suit. My sister almost died laughing,” Hanna said. After only a few camping excursions, Hanna was hooked. The entire experience was great, but as a true foodie, she was looking for a better way to eat. “At home, during the week, it’s a rush to get a meal on the table. When you’re camping for the weekend, you have plenty of free time to cook and experiment,” she said. As the camping trips became a regular part of her life, Hanna’s outdoor cooking knowledge was expanding. “With fire restriction often a part of the camping trip, I’ve been learning more about cooking without an open flame,” Hanna said. Continued on page 43 Marketplace market hours breakfast 7am – 11am, lunch 11am to 3pm 7135 e camelback rd | 480 751 2200 | oliveandivyrestaurant.com

Page 43 July 2013 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. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☞ ☞ ☞ ☞ ☞ Family Owned & Operated Since 1947 HAPPY 4TH OF JULY! –from your friends at Pete’s Strawberry Balsamic Soda with Basil and Cracked Black Pepper Strawberry Balsamic Shrub: 3 cups sliced strawberries 1 cup apple vinegar 1 cup balsamic vinegar 2 cups sugar Slice strawberries and cover with sugar in a large container. Muddle the sugar into the strawberries and let sit in the refrigerator overnight. The next day pour in the vinegar and mix well, integrating all of the sugar into the vinegar. Let this sit overnight in the refrigerator again. Now strain off the solids and bottle the liquid shrub into clean bottles. Creating the soda: 2-3 basil leaves torn and lightly muddled 4 turns of black pepper mill 1.5 oz Strawberry Balsamic Shrub (see above) 2 oz. bottled water Perlini Carbonating Shaker Tear and lightly muddle the basil in the bottom of the Perlini Carbonating Shaker. Add four turns of black pepper. Add the liquid ingredients and ice and screw the top of the Perlini. Carbonate according to Perlini specifications. Either pour out over ice or bottle for later. Garnish with basil leaf and fresh sliced strawberries. Two years ago, after almost a year of regular camping trips throughout the state, Hanna decided she wanted to share her love for campsite cooking with friends and family. Almost overnight, CampingForFoodies. com was born. “The entire website has been a great stress-reliever. I look forward to it all. And I’m learning about websites, photography, cooking,” Hanna said. The website includes such delicious recipes as the Southwestern breakfast burrito, shrimp tacos with jalapeno lime sauce, prosciutto and basil on Ciabatta and Fruity-Tini Cocktail. Each have been tested in the wilderness and are a far cry from the franks and beans of the past. “At home, in the city, I never take time to sit back and enjoy the things around me. The first time I heard a bird fly at the campsite, I knew I had reached my ultimate relaxation,” Hanna said. “I didn’t hear the bird chirp, I heard it fly. It was amazing.” Camp cook Continued from page 42 Kim Hanna Bar owner offers cocktail that is different, original By Amanda Goossen Bar Crudo in Arcadia isn’t your regular neighborhood drinking hole. For mixologist and bar owner Micah Olson, handcrafted cocktails are the only way to go. And as the many loyal followers of his masterful concoctions know, if Olson is at the helm, you will be sipping a gorgeous glass of something you can’t explain but thoroughly enjoy every time. Now, with summer in full force, Olson is working on a new beverage: Handmade Strawberry Balsamic Soda with Basil and Cracked Black Pepper, which he bottles himself. In the Colonial days, it was common practice for people to preserve the fruits that were about to spoil by macerating them in sugar and adding vinegar, allowing them to enjoy the summer flavors well into the winter. This creation was knows as a shrub. A shrub can be used for many reasons, often by home canners. But in the world of mixology, shrub syrups are a favorite element in creating cocktails. And with Olson guiding us along, you, too, can get in on the Colonial practice of preserving fruit. A shrub not only is good for you, but when turned into a soda, becomes a flavorful and refreshing drink to sip all summer long. Stop by Bar Crudo for a bottle or get to work making your own. BLACK & Due 7/31 WHITE / SUBMIT ENTRIES AT ARCADIAPIX.COM ARCADIA NEWS PHOTO CONTEST