Page 34 February 2 0 1 4 Mini Beef Wellington By Colton Gavin A local business is strengthening its roots in Arcadia. Jennifer’s Catering has served the Valley for the past 16 years. Now Jennifer Russo-Fitzgerald is trying something a little different, establishing The Market by Jennifer’s at 3603 E. Indian School Road, Suite A. “This is where I’ve raised my children and I love it here. I knew I wanted to set up Jennifer brings longtime catering business to Arcadia The Market By Jennifer’s 3603 E Indian School Road #A themarketbyjennifers.com (602) 626-5050 shop here,” Russo-Fitzgerald said. The Market will focus on “regional American food” adapted to local tastes. Her chefs will take such favorites as Beef Wellington, crab cakes, tenderloins, Angus steaks, and traditional hamburgers and will develop delicious plates using the highest quality ingredients. Seasonal menus will be designed based on fresh ingredients. Jennifer’s is also offering a variety of cocktails, takeout meals and grab-and- go options. Among these take-home concepts, Russo-Fitzgerald will promote themed bags. For instance, if someone needs to increase their protein intake they can order a “protein bag,” or a “health bag,” which will include the leanest protein and veggies. Russo-Fitzgerald’s passion for food began early. At 16 she learned to cook from her mother and grandmother. Her grandmother hailed from Italy and Russo-Fitzgerald was impressed by the confections she learned. She soon sought to build upon these skills. After spending two years at the California Culinary School, Russo- Fitzgerald started her catering service in 1997. Although she graduated from culinary school over a decade ago, Russo-Fitzgerald says she’s still learning ways to hone her skills. “I’m humbled every time I work around other chefs,” Russo-Fitzgerald said. “And I’m always looking for new things to try.” One of the talents she’ll be working with is her new executive chef, Matt McLinn. Chef Matt McLinn graduated from the California Culinary Academy in San Francisco. After graduation the chef trained alongside James Beard award- winners Chef Christopher Gross and Chef Vincent Guerithault in Phoenix before spending a summer cooking his way through Europe. McLinn would eventually help to open Pinot Hollywood, an award- winning restaurant in Los Angeles. McLinn built his reputation in Phoenix by working at such restaurants as The Grind in Arcadia, BLT Steak in Scottsdale’s Camelback Inn, as well as in his own Scottsdale restaurant, Méthode Bistro. With McLinn’s experience and training, alongside Jennifer Russo-Fitzgerald’s own experience and dream for the market, The Market by Jennifer’s has immense potential. (Top) Prezels and (Bottom) Angus sliders

Page 35 February 2 0 1 4 Chef Andrew Nam of Stingray Sushi shares the Top 5 Best Things I Ever Ate. Ja Jang Myun A Korean Chinese dish which consists of pork, onion and zucchini with black bean sauce over noodles. Galbi Korean short ribs marinated in a sweet soy glaze, and then grilled. This is amazing for any barbecue get together. It also goes great with Korean Soju! Pho Vietnamese noodle soup comes with a variety of ingredients to add to the soup, but it’s at its peak when you add sriracha and pickled onions! Dukboki Korean rice cake with Korean pepper sauce is the perfect drinking companion when out having fun with friends! Lou Malnati’s Pizza Chicago’s best deep dish pizza! Look for it next time you’re in the city. Chef Nam said the Galbi ribs are one of the best things he’s ever eaten. TOP 5 with... Chef Andrew Nam Stingray Sushi 2502 Camelback Rd www.stingraysushi.com GALBI RIBS • 3lb. short ribs, butterflied Marinade: • 2/3 cup sweet soy base sauce • 1 small apple, grated (skin on) • 1 Tbsp. garlic, minced or garlic paste • 1/2 cup green onion, minced • 2 Tbsp. dark sesame oil • 3/4 tsp. ground black pepper Place the ribs in a large plastic bag with zipper top. Combine marinade ingredients. Pour over beef. Close the plastic bag and carefully turn the meat around in the sauce. Compress the bag slightly to release the air. Distribute the sauce evenly in the bag. Place the bag on a baking sheet, lying flat and place in the refrigerator for at least 5 hours or preferably overnight. Prepare your gas or charcoal grill. Remove the meat from refrigerator 20 minutes before cooking. Pour marinade into small saucepan and bring to a boil. Simmer for 5 to 10 minutes. Lay the ribs flat on the preheated grill. Brush with the boiled marinade and cook the beef until it is done to your liking. Turn and brush the beef every few minutes to grill on all sides. Asian and Italian Top 5 eats Arcadia 3641 N. 56th Street, Phoenix • 480-945-9537 • www.popphoenix.org Northeast corner of 56th St. and Indian School Preschool Registration for Fall 2014 begins on February 1 for New Families Prince of Peace Preschool is ideally located in the heart of the Arcadia neighborhood. Established in 1967, we value our rich history and are honored to serve the families of the close-knit Arcadia community. We appreciate the generations of families that have passed through our school and we look forward to watching future generations grow and learn with us during their precious preschool years. We strive to provide every child with a great preschool experience that includes: Experienced and Loving Teachers Developmentally-Appropriate Toys and Activities Weekly Chapel and Afternoon Enrichment Classes Large Classrooms, Playground and Gymnasium For Children Ages 2-5 Hours: 7:00 a.m. – 6:00 p.m. We welcome you to our school and invite you to call us at 480-947-5645 to schedule a tour during February. Registration forms received in February have priority placement in our Fall 2014 Classes. Those received after February may go into a “Wait List” status. Thank you for your interest and we look forward to meeting your family! Serving Fine Mexican Food & Margaritas to the Neighborhood Since 1964 2820 E. Indian School Rd. Phoenix, AZ 602.957.7540 www.manuelsaz.com