Page 36 September 2013 New monthly column pairs drinks with the perfect meal By Craig Goossen Anchor Brewing’s roots can be traced back to the California Gold Rush and while my first experience with the beer may not be as historical, it is just as nostalgic. Young, wild and visiting San Francisco for the first time I was led to the classic Swan Oyster Depot for an early afternoon breakfast of shrimp cocktail, crab salad and oysters. Indulging in the feast with gusto, an Anchor Steam was slid my way. It was the first time I realized the unique value a great beer can bring to the art of eating. I was familiar with the merits of ice- cold Mexican and American lagers, but a beer with dimension was a complete revelation. I knew the appropriate varietals of white wine that would’ve matched well with the absolute freshness of that seafood, but a beer? The Anchor Steam was perfect. Crisp, expressive and despite it’s deep color, not heavy. It was an exceptional accompaniment on that day and many more times thereafter. Anchor Steam is a San Francisco tradition, but also a bona fide American work of art. First brewed in 1896, the term “steam,” a trademark of the brewery, refers solely to the flagship beer of Anchor Brewery. Its color, style and balance make it a perfect sipper for the casual craft beer drinker and a valid indulgence for the Hophead. It’s understandable to ANCHOR BREWING~SAN FRANCISCO ANCHOR STEAM ® BEER “The classic of American brewing tradition” be partial to the lighter brews during the deep heat of our city summer, but on the Phoenix horizon is the promise of cooler temperatures and a perfect opportunity to darken our ales. Dust off your barbecue and on your next visit to the market, slip a six-pack of craft beer into your cart. Anchor is excellent with the steaks, burgers and dogs, but be encouraged to throw some bratwurst, jumbo shrimp or fresh fish on the grill and the Steam becomes a perfect match. Craig Goossen has worked in the liquor industry for over ten years, in both Southern California and Arizona. It’s Like Asking For A Pony and Getting A Unicorn. *8” decorated cake pictured Scottsdale (480)502-8900 17025 N. Scottsdale Rd. Suite 110 Phoenix-Biltmore (602) 954-4041 4290 E. Indian School Suite 101 Expires 9/30/13. Limit one offer per guest. Cannot be combined with any other offer. Redeemable only at the bakeries listed. Must be claimed in-store during normal business hours. No cash value. $5 OFF a purchase of $25 or more Italian Treat for 2... $ 44 00 ★ 2 Soup or Salad ★ + ★ 2 Dinner Entrees ★ 20 entree choices included + ★ Full Bottle of Wine ★ from proprietor’s selection Open Mon–Sun 4:30 - 9:30pm 4231 E Indian School Rd • Phoenix 602.955.1213 • LaFontanellaPHX.com Live, Laugh and Love Dining Out! Expires 9/30/13. Maximum 6 people per table. Not valid with other offers or special events. Valid only with payment in cash. INCLUDES Chef Owned ~ Originally from Chicago Serving the valley for over 30 years for ★ ★ ★ ★ “Best of Phoenix” 2012 Phoenix Magazine

Page 37 September 2013 eal Cookbook Continued from page 35 The family enjoys organic, all natural and local products whenever possible. Sandra’s recipes are proof that the family can eat comfort food, with a modern day twist, any night of the week without spending hours in the kitchen or drowning in a complicated recipe. “It doesn’t have to be difficult,” Sandra Cookie and Mixed Berry Parfait 2 cups Greek yogurt (I like to add a little honey) 1/4 tsp. nutmeg 1 cup hulled and sliced strawberries 1/2 cup blueberries 1/2 cup raspberries 1 cup rough chopped chocolate chip cookies 1/4 cup of roasted almonds Fresh mint leaves for garnish Berry coulis: 16 ounces of mixed berries, ¼ cup water, 4 tbsp. sugar, 1/8 tsp. salt and 1 tsp. lemon juice For berry coulis – in saucepan, combine all ingredients except the lemon juice. Bring to a simmer and cook until berries are warm and sugar is dissolved. Transfer to food processor and puree until smooth. Strain through a sieve pressing as much through as possible, leaving only theseeds behind. Stir in the lemon juice with the seedless mixture to taste. For parfait – combine yogurt, honey and nutmeg in a small bowl. Combine strawberries, blueberries and raspberries in a medium bowl. In four parfait glasses, layer 1/4 cup of the fruit mixture, berry coulis, 2 tbsp. of cookies and 1/4 cup yogurt mixture. Repeat layers one more time. Garnish with fresh mint leaves and roasted almonds. Serves 4-6. Grilled Cheese Sandwich with Apple 2 slices bread of choice 1 1/2 tsp. olive oil 1/2 Granny Smith apple peeled, cored, thinly sliced 1/3 cup shredded Gruyere cheese (I like to add a little bit of thyme leaves to sandwiches) Preheat a griddle over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place one slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Gruyere cheese over the apple, then top with the remaining slice of bread, olive oil side up. Cook until the bread is golden brown, then flip the sandwich over and cook until the other side is golden brown and the cheese has melted, one to two more minutes. Serves 1. Tomato Basil Soup 5 lbs. ripe plum tomatoes, cut in half lengthwise 4 carrots, rough chopped 1/4 cup plus 2 tbsp. good olive oil 1 Tbsp. kosher salt 1 1/2 tsp. freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 Tbsp. unsalted butter 1/4 tsp. cayenne pepper 4 cups fresh basil leaves, packed 1 tsp. fresh thyme leaves 1 qt. chicken stock Preheat the oven to 400 degrees F. Toss together the tomatoes, carrots, 1/4 cup olive oil, salt and pepper. Spread the tomatoes and carrots in one layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tbsp. olive oil, the butter, and cayenne pepper for 10 minutes until the onions start to brown. Add the basil, thyme and chicken stock. Add the oven-roasted tomatoes and carrots, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Run through Cuisinart. Taste for seasonings. Serve hot or cold. Serves 6-8. 6000 E. Camelback Road, Scottsdale, AZ 85251 (480) 214-8000 www.jgsteakhousescottsdale.com Gastro-Bites S u m m e r S o c i a l DIY Cocktail Kits Daily Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Family Owned & Operated Since 1947 • 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 Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☞ ☞ ☞ ☞ ☞ It’s Too Hot To Cook! Let us do the cooking for you... Stop by any of our 8 convenient locations and surprise Mom with a night off! said. “It just has to be delicious.” The Gonzales family likes to buy bread from Alpine Valley, an organic and all natural bakery which originated in Mesa Arizona. Maya’s Farm at South Mountain, a local, fresh, organically certified grower is another of the families favorite places to pick up the cooking essentials. As Sandra makes her tomato basil soup she explains how she roasted a chicken the day before, saving the bones to make her soup stock and enjoying the fact that she knows the amount of sodium and other seasonings put in her food. Sandra points to her favorite cookbook, The Flavor Bible, describing how the book thoroughly explains which flavors go well together and how to create recipes. “I’m simple,” said Sandra. “I don’t like to mask my ingredients with a lot of stuff.”