Page 36 April 2014 Baker whips up success Not valid with any other special promotion. Offer expires: 4/30/2014 By Sarah Stecko The notion of a Baker’s dozen is still followed today by a local baker. At Baker Thirteen, if a client orders a dozen of any product, a thirteenth item is included for free. Baker Thirteen, an Arcadia home baked food products brand, is also contributing to the community’s schools by participating in the Arcadia Farmers’ Market. “I loved the idea that part of the proceeds were going toward their education and their neighbor’s education,” said Kristin Miller, Founder, whose nieces attend Arcadia schools. Miller has maintained Baker Thirteen Home Baked Food Products since November 2012 with no professional training or employees. Per the Cottage Law of Arizona, she is able to carry out her business of baking from her own home and selling to local consumers for profit. Eventually, she plans to build a commercial kitchen and expedite the baked goods nationwide. What influenced her to set up at the Farmers’ Market when it opened in Spring 2013, is that it gives back to the community. She has even become a member of the area by moving to Arcadia last November. The product line includes granola, scones, banana bread, coffee cake and gourmet cookies. The most requested baked goods are the granola and signature cookies. However, what makes Baker Thirteen not just another sweet treat is its attention to the details. “The main difference in my granola compared to others is that I use agave nectar instead of honey, which is popular with people dealing with diabetes and those looking for healthy snacks with less sugar,” said Miller. According to Miller, clients are often pleasantly surprised by her scones because of how moist they are. Her scones are available for purchase at the Arizona Bread Company, just west of Scottsdale Rd. and Shea Blvd. in Scottsdale. For more information or questions, contact Kristin@BakerThirteen.com and visit bakerthirteen.com.

Page 37 April 2014 Grassroots 2119 E. Camelback Rd. www.grassrootsaz.com 602-368-8766 By Amanda Goossen The recent rejuvenation of Phoenix’s Town and Country Shopping Center at 20th St. and Camelback Rd. continues with its latest restaurant addition, Grassroots Kitchen and Tap. Walking into the wide open doors, Grassroots Kitchen and Tap feels like home. Comfortable and relaxed yet overflowing with charm, owner and fourth-generation Phoenician, Christopher Collins, brings the community he loves a place you will most definitely adore. Grassroots Kitchen and Tap is the creation of Christopher Collins, son of Wally Collins of Wally’s American Pub & Grill, an Arcadia staple, beloved by the community for generations. For Chris, working in the restaurant business was always his dream. “Of six kids, I’m the one that just knew,” said Chris, “I knew it was the place for me.” After attending St. Thomas the Apostle as a boy, going on to Brophy College Prep and receiving a swimming scholarship to Boston University, Collins majored in Restaurant Management. Just before graduation, Collins would be recruited by Hillstone Restaurant Group. Going in as a manager in training, Collins would eventually work in both the front and back of the house. His education with Hillstone was priceless. “Hillstone was my finishing school, where I learned the restaurant business from top to bottom, food to equipment’” Collins said. “I was inspired by my experience at Hillstone, combined with my father’s hands-on approach and local focus (knowing the names of all your customers, caring about the product personally) to create Grassroots. It’s all about soul. A restaurant is not just a building.” Heading to New Orleans to reopen Houston’s after Katrina would inspire Collins in numerous ways. Grassroots’ menu, for example, has southern flair all over it. “Our menu comes from food I like,” said Collins. “There is a southern influence for sure, and little sprinkles of New Orleans.” After traveling the country, living in 6 cities and running 10 different restaurants, Collins came home to Phoenix to work at the Houston’s on Camelback (which is no longer there). “My dad came to me and said he finally thought I was ready for my own place,” said Collins. Chris would open Wally’s in Scottsdale, Grassroots brings southern flair to American favorites partnering with his dad to bring the local favorite to another area of town. And next would come his concept. “I’ve been sketching ideas in a notebook since I was 16,” said Chris. “Grassroots was one of them.” To Chris, Grassroots means neighborhood and he wanted his place to represent a gathering spot for families, friends and co-workers. The first Grassroots would open in Gainey Ranch in 2011. The American- style cuisine with a slight southern twist, had locals raving. It only made sense to expand. Collins couldn’t think of a better place than Town and Country. “I grew up here,” said Collins. “I used to get kicked out for skate boarding, I had my first kiss in the old movie theatre. This place has history with me.” And now, Collins can add successful restaurant to his list of milestones at this thriving shopping center. The wait at the door proves people are passionate for the food. The incredibly attentive and well-educated staff is another highlight. “Food is number one with us,” said Collins. “While every aspect of the restaurant is important, the food is hands down the thing we obsess over.” Taste one bite and you’ll feel the devotion. The shared plates are a real treat. They are so good, however, you might not want to call them shared. The Tuna Poke is like none I’ve ever tasted. The tuna is so high quality, the mix of flavors with shrimp, avocado, cilantro and jalapeno, so superb, I could absolutely eat this dish every day for the rest of my life. The sandwich section of the menu is home to many solid selections, namely the Shrimp Po’ Boy or the out of this world smoked brisket. Want something a bit on the lighter side? Try the Farmer’s Fresh Vegetable Chop salad, which is a bountiful bowl of savoy cabbage, red and gold beets, raisins, butternut squash, radishes, cucumber, corn, edamame, feta cheese, and basil all tossed in a creamy champagne vinaigrette. I don’t usually prefer to eat anything with a beet in it, but something about this salad had me scooping them up by the spoonful. Again, I could eat this every day! And while the entrees are all delicious, my heart goes to the Southern Shrimp and Grits, the Blackened Red Fish, Carolina Baby Back Ribs, and Topher’s Braised Short Ribs. Each plate offers up immense flavor and a constant theme at Grassroots, quality. I’d like to say I’m exaggerating, but I’ve been back so many times since my first day at Grassroots that they might starting hollering my name when I walk in. This place is a solid and delicious addition to the neighborhood. Christopher Collins’ Grassroots has more than just roots to local pub, Wally’s.