Page 30 February 2 014 Ingo’s opens after months of neighborhood curiosity By Amanda Goossen Ingo’s. It’s the silver circular building on the corner of Campbell and 40th Street that had our community in a frenzy for months. “What will it be,” we asked to no one in particular. “Tacos?” “A drycleaner?” “A casual food stand?” I heard it all. I know you did too. The construction of an architecturally odd looking building on a small corner had gossip flowing. And then we discovered, as they hung the signs and shared the menu, that Arcadia had been granted a cool little tasty burger shop. Emphasis on the cool, the little and the tasty. “The owner of LGO lives in Santa Monica,” said Executive Chef Dom Ruggiero. “There’s a spot there called the Apple Pan. It was the inspiration. The Apple Pan is a part of Los Angeles history and is home to arguably the best burger in the large metropolitan city. Opening in 1947, this small restaurant with only one u-shaped counter surrounding the food preparation area, has been serving up burgers and pie to locals and tourists for generations. As a side note, I will admit I’ve been there more times than I can count and upon sitting down at the Ingo’s counter, I immediately said out loud, even though I was dining alone “Apple Pan.” The difference between Ingo’s and its Los Angeles inspiration is that Ingo’s has aspirations to serve more than just delicious burgers. “We don’t want to just be a burger shop,” said Chef Dom. “We want to be a gourmet food shop, which is why we include things like the Ahi tuna, the egg salad and our Post-It note specials.” The front patio, home to a dozen tables and twinkly lights for those beautiful Arcadia evenings we all love so much, is also a departure from the Apple Pan. The menu at Ingo’s is currently a variety of burgers, with a kale and quinoa salad and heirloom brown rice bowl thrown in for those who want a lighter or meatless option. The entire menu is designed with high quality and detail in mind. “We serve our burgers medium pink because the beef is such high quality grass fed beef,” said Chef Dom. “The beef is from Wisconsin, from the Strauss Family.” The eggs are all cage-free and organic; the rice bowl consists of Koda Farm organic brown rice. Each ingredient is completely top-notch and it shows in every bite. The meat is ground fresh multiple times throughout the day, in Ingo’s tiny open kitchen. The Crispy Chicken Sandwich, which is brined for six hours, marinated in buttermilk and cooked to order in a cast iron skilled is one of the best sellers and something I’ve thought about daily since my first bite. The Paris Texas Burger is served with apple bbq sauce, la quercia pancetta, sharp cheddar, lettuce, and dill pickles, creating a masterful flavor profile. The pancetta is so crispy and delicious, that you’ll think you’ve died and gone to bacon heaven. The egg salad is the anomaly on the list. Only served from 11 a.m. to noon, this unique version of egg salad is all the talk amongst recent visitors. Instead of diced hardboiled egg in a bath of mayonnaise, Ingo’s Egg Salad is a warm medium boiled egg with la quercia pancetta, anchovies and/or peppadews (sweet piquanté peppers) served on an LGO English muffin. And the French fries. Or shall I say potato chips. Well, let’s call them what they’ve so perfectly branded them: Shattered Potato Chips. These little beauties are a basket of goodness. One whole potato is baked, then sliced super thin to-order and thrown into the fryer. A sort of potato chip/French fry hybrid, this delicacy is served up with lebni (instead of ketchup), a Lebanese accompaniment similar to Greek yogurt, seasoned with a variety of spices, herbs, salt and pepper. And if that isn’t enough, Kimber Stonehouse, the LGO wine curator and Ingo’s beer and wine list curator has promised a series of beers and wine to match every flavor on the menu. With three beers on tap (Stone IPA, Black Market Hefeweizen and North Coast Brewing Scrimshaw Pilsner) there is a beer to satisfy every palate. Seven different wines, ranging from a blush sangria to a Luli Chardonnay and a German Villa Wolf Dry Reisling, as well as a pinot noir and cabernet Sauvignon Blanc will cure those wine cravings and perfectly pair with the burgers, salad and even the egg salad. Housemade lemonade, cold brewed iced tea and coke with pure cane sugar are terrific refreshment choices as well. With a bike rack out front, Ingo’s is poised to become the next great Arcadia hangout! I’ll see you there!! (Top) Ingo’s Cheeseburger, (Middle) Shattered Potato Chips, (Bottom) Egg Salad Expires 03/01/14. Limit one offer per guest. Cannot be combined with any other offer. Redeemable only at the bakery listed. Must be claimed in-store during normal business hours. No cash value. purchases of $25 of more $5 off Scottsdale • (480) 502-8900 17025 N. Scottsdale Rd. Suite 110 Phoenix-Central • (602) 954-4041 4290 E. Indian School Suite 101 nothingbundtcakes.com Ingo’s Tasty Food 4502 N 40th Street Ingostastyfood.com (602) 795-2884

Page 31 February 2 0 14 Whole grains and holistic living for Arcadia native By Heather Kinkel Aaryn Green is one of those naturally beautiful, gentle and kind souls that are sometimes hard to find. Entering her mother’s kitchen, she has a fresh, warm presence that makes you want to pull up a chair, have a cup of hot tea, and talk about life. Her energy is inspiring, and it’s hard not to get caught up in her passion for a healthy and clean life. Aaryn was born and raised in Arcadia. She and her husband Mike, and their two sons Phoenix (6) and Lincoln (1), still call Arcadia home. Mike is a banker, and Aaryn is the owner of Elephant Road, an eco-friendly boutique baby store. After a few minutes of chatting with Aaryn, her balanced personality and warmth are apparent. A former dancer, she hopes to encourage moms to not only live their lives in a natural, clean and comprehensive way, but to also raise their babies in the same vein. “Mike and I were raised in a very like-minded way. Very holistic,” Aaryn said. According to New Holistic Living, holistic living means to balance your life in all areas - health, relationships, spirituality, and finances - to achieve a happier, healthier, and more fulfilling lifestyle. Mike is the son of a mid-wife, and Aaryn is the oldest of five sisters. Aaryn and her sisters are still close. “We really all are still very holistic,” said Aaryn. “Even if we ever strayed from that way, we always came back to it.” Aaryn’s mom, Jill Green, is the owner of Sweet Life Garden, and although Aaryn has her own little garden and a yard full of citrus trees, mom’s garden is still home base. “We call it Green Park. It’s very communal,” said Aaryn of her parent’s amazing land and homesteading. The grandkids and their mothers can be found playing out front at “Green Park” – gathering eggs from the chickens, milking goats, or gleaning from the garden. When it came to sharing a recipe, it was a no-brainer for Aaryn. She feeds her family many meals that include whole grains such as wild rice, brown rice and quinoa. Her quinoa Mac & Cheese makes a great brunch option as well as a satisfying dinner dish. “Quinoa is so great. You can use it in anything, it’s extremely versatile and it doesn’t taste like anything,” Aaryn said. “This time of year I add mashed cauliflower from the garden to everything. You can’t taste it, and it’s a great way to add nutrients to my meals.” Her family is also a huge fan of red and brown beans, which she incorporates wherever she can – even breakfast! “My husband loves to cook on the weekends and he’ll make a big skillet of hash browns. We top them with red beans and an egg and add some homemade salsa. It’s delicious,” said Aaryn. In addition to an abundance of fresh fruits and vegetables to go with the grains, Aaryn also makes her own chicken broth and says she will never go back to buying it off the shelf. “It’s really so easy to make your own broth, and the nutrients you get from making your own are incredible,” said Aaryn. QUINOA MAC & CHEESE • 1 1/2 cups quinoa • 3 cups chicken broth • A good pinch of salt • Veggies of your choice • 2 cloves garlic, minced • Half an onion, diced • A few grinds of seasoning salt • 2 large eggs • 1 cup soy milk or non-fat milk • Dash of Worcestershire sauce • Dash of hot sauce • Red pepper flakes to taste • 1 1/2 cups grated sharp Cheddar cheese • Crushed Red Pepper, Panko breadcrumbs for topping • Toppings (optional)- salsa, hot sauce, sour cream, scallions Preheat oven to 350 F. Coat 13x9 inch dish (or 8 individual ramekins) with cooking spray. Cook quinoa in chicken broth with pinch of salt, to packaged instructions until fully cooked. (About 15 minutes). Lightly sauté any vegetables you would like in this dish with onions & garlic. Season to taste with salt & pepper. Whisk together eggs, milk, Worcestershire sauce, hot sauce, red pepper flakes, in large bowl. Fold in quinoa mixture and half of the cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and top with remaining cheese. If using Panko Crumbs or breadcrumbs add now, and bake 30-35 minutes, until bread crumbs and cheese are browned. AARYN’S HOMEMADE CHICKEN BROTH Remove all meat from the chicken. Place chicken carcass, vegetables and spices in crockpot, cover with water and cook overnight. In the morning, strain the liquid. Pour broth into jars or containers and store in refrigerator for 5 days, or freeze for longer storage. Celery Carrot Onion Garlic Parsley Salt/Pepper One whole, cooked chicken (rotisserie is a great option!)