Page 32 September 2014 Grab-and-go meal planning for the vegan on the move By Amanda Savage One of the biggest hassles of being a & & " " preparing meals that are easy to take on the = J " $ & = + 7$ 7 & & = EVERY VEGAN NEEDS A STASH $ " QQ < " $ & = " $ % " & = 7 _ " " " " " " " = &" " < " & & ' / < ~ := # " / : & PERISHABLE GRAB-AND-GO SNACKS $ = " & & " $ & = 7 & ' " " " " " & " Q <= HEARTY MEALS 7 " 7 $ & = ~ & " 7 & = + Q " & " = + " &= CHOPPED SALAD + = 7 $ " $ = 7 & " % " & " & & Veggie Beat < & = # " & " & = 7 " " $ & ( <" " & " = CHILI = & < & & = 7 ( & = 7 = " " " " = /7 =: + 7 " " " & 7 = + = MOCK CHICKEN YASSA _ & & 7 $ " # Q & " = 7 " ' / := = + %' < / : " / & " : " = & " = + ' = # " & " Q = + " 7 " = 7 = & " & " [ = $ " $ & " & = ZUCCHINI NOODLES WITH VEGAN ALFREDO SAUCE Q & = ' & " ' ' = ' " & = + & = = " $ & & & = " + = " / _ := 7 & = 7 " '' < & & ' " = 7 $ " < " $ = +$ " $ " " & = Kitchen Table Series Cooking class and dinner with Chef Jacques Qualin and friends September 11 Robert McGrath (James Beard Award Winner) $50 per person Reservations: 480-214-8000 Email editor@arcadianews.com with your great news and inspirational stories about the community. What’s YOUR Story?
Page 33 September 2014 Chef turned mixologist brings culinary knowledge to bar By Amanda Savage Full name: Brian Goodwin Position: Bar Manager, The Gladly $ % &'( I worked as a dishwasher at Angels Bistro in Boise, Idaho when I was 15. When did you get your start '' ( I worked as a barback in a very busy restaurant and bar in San Antonio, Texas. Where may people have seen you around town (where else have you % *( I worked as a chef after attending culinary school at Scottsdale Culinary Institute [now known as the Le Cordon Bleu College of Culinary Arts in Scottsdale]. After attending CSI I worked as a chef at Furio in Old Town Scottsdale, as well as Different Pointe of View. I started bartending again at Furio and helped open the W Hotel and Beckett’s Table. I have continued to stay in the front of the house since then. +% , ( I enjoy time outdoors. I’m currently _Q = What’s your favorite cocktail from - /( The Thai margarita. It is a wonderful twist on a classic margarita with galangal = tamarind reduction lends great balance to = Where are some of your favorite 1' %, *( Our sister restaurant Citizen Public House, EVO and The Beverly. What’s your go-to drink when 6 ( I like to explore new drink menus. Outside of that I really enjoy simplicity. ' = Fun fact people might not know ' ( I worked on a rough neck boat on the Mississippi River for a while before I moved here. / ( I still love to cook. I have been experimenting with my smoker and dehydrator at home. $ , ' ' ' ( Being able to read a guest and know what = 7 , ( Sometimes work is your only social life. If you could only pick three things ' ' % % ' ( Researching cocktails past and " _ &" entertainer, the bar is just a big stage. ; 6 ' get hit on, or see others get hit • SCOTTSDALE WATERFRONT • 480.751.2200 • OLIVEANDIVYRESTAURANT.COM • Gelato On get your Handmade Daily on, what is the worst pick-up line 6 ( It does happen. More recently one guest asked if they could take one of my bartenders to Spain to bartend for their running of the bulls trip. Odd request but a compliment that they wanted the whole package not just a few drink recipes. What’s a refreshing drink everyone ( I love a summer punch. You can batch a good amount so you’re not running back to the kitchen interrupting pool time. This recipe is for one cocktail. SUMMER PUNCH Servings: 1 1 ounce vodka ¾ ounce Aquavit 1 ounce fresh water melon juice ½ ounce fresh lemon juice 1 basil leaf (garnish) Soda water Shake all ingredients together and strain over ice. Top with soda water and garnish with a basil leaf. It’s your day off, you have nothing = '& > % %' ( Spending time with my family and friends at our cabin in Idaho. Food, drinks and the lake – it’s heaven on earth. Brian Goodwin