L E T ’ S G O B A C K T O Y O U R P L A C E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E B E E R & W I N E TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO B E E R & W I N E TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO TO GO SCOTTSDALE WATERFRONT • 480.751.2200 • OLIVEANDIVYRESTAURANT.COM • Page 28 July 2015 only furthered Craft 64’s mission to be a neighborhood restaurant with a deeply rooted local approach. “Every single one of the 36 beers on tap is an Arizona locally brewed beer,” said Swann. “Same mentality in the kitchen with 90 percent [of the food] sourced locally.” The vegetables are from McClendon Farms. Ninety percent of the proteins are from Schreiner’s Fine Sausages; the iced tea is from Passport Coffee and Tea; and the dairy items are all sourced locally as well. Believe it or not, the local connection doesn’t stop there. The long community table in the bar area of the restaurant is a local white oak designed by a Scottsdale artist. Quality and expertise are another area in which this restaurant has high expectations. Swann mans the bar at almost every shift, using his vast knowledge to educate patrons as well as his employees. After working for San Tan Brewing Company for 3 1/2 years, Swann went on to create the flagship bar concept at Whole Foods in Chandler, where the store won the New Times Award for being a key beer destination in the city, three years in a row. Knowledge and training is an important aspect of the Craft 64 family. “Each of our bartenders is a Cicerone Certified Beer Server,” said Swann. If beer isn’t your thing, Craft 64 caters to the wine lovers, too. An intricate wine list was designed by sommelier Roger Carpenter, who brings an upscale tone to the casual eatery when he presents each bottle at your table with an expertise that could educate even the most inexperienced wine drinker. “Above all else, we wanted Craft 64 to be the great neighborhood restaurant you tell your friends about,” said Swann. “I think we’ve achieved our goal.” By Amanda Goossen When local beer expert James Swann decided to open Craft 64, an Old Town Scottsdale wood-fired pizza and craft beer restaurant with over 36 local beers on tap, he was in need of a chef whose expertise in food matched his in beer. Finding that chef proved easier than he thought. He was a Phoenix staple. Head Chef Horacio “Lachos” Hernandez now works his magic behind the pizza oven at Craft 64, tossing dough and whipping up pies that include fresh mozzarella and locally grown produce. Lachos, as he’s known to his friends, has a familiar face, one you probably remember from his days behind the line at Pizzeria Bianco, where he worked with arguably the city’s best pizza chef for over 17 years, Chris Bianco. Learning from the best, Lachos now designs a menu all his own. The menu, although small in size, is big on flavor and quality of the dishes. Each of the four salads offers a burst of color on the plate. Whether you order the Kale Pear, Bistro Bacon, Mozzarella Caprese or the Panzanella, you can be sure all of the ingredients were freshly picked from Peoria’s McClendon’s Select Organic Farm. The Blanco, made with fresh mozzarella, burrata, spinach and garlic is a tasty option. If you’re in the mood for meat, try the Carne Pizza, a satisfying combination of flavors from fennel sausage, spicy soppressata and tomato sauce. Additionally, the Fico Pizza, made with fresh mozzarella, burrata, parmigiano-reggiano, truffle oil, arugula and fig sauce is a playful experiment in pizza perfection using sweet and peppery flavors matched with the richness of homemade mozzarella cheese. Enjoying a meal at Craft 64 means entering the 1937 Old Town building which was once a small home. Originally the second home built in Scottsdale, Swann and his partners decided to keep the building completely in tact. “We looked at a lot of spots,” said Swann. “We like to say we didn’t find this spot, it found us.” The adobe home was built in 1937. As the new owners worked to design their restaurant, the structural integrity was the key factor in design and construction. “Every original adobe wall stayed,” said Swann. The decision to respect the home’s history Food & beverage experts unite for neighborhood pizza joint Pizza at Craft 64 is made by a well-known Phoenix chef. PLACES WE LOVE CRAFT 64 6922 E. Main St. 480-946-0542 | craft64.com

3603 E. Indian School Rd., Suite A Phoenix 85018 | 6:30pm-7:30pm ARCADIA’S GASLIGHT SQUARE BRUNCH | LUNCH | DINNER 602.579.5327 | jenniferscatering.com 602.626.5050 | THEMARKETPHX.COM Tuesday-Thursday 11:00am-9:00pm | Ask about “Kids eat free” on Tuesday Wine-O Wednesday 1st & 3rd Weds. of the Month Saturday & Sunday Brunch 9:00am-5:00pm Saturday Dinner 5:00pm-10:00pm Live Music-Rotating Local Musicians Thursday 7:00pm-9:00pm | Sunday 12:00pm-2:00pm 15% OFF Offer valid for food and dine-in only. Excludes Happy Hour. Not valid with any other offers. One coupon per party, per visit. Coupon must be presented at time of purchase. Offer valid Memorial Day through Labor Day 2015. The MARKET Restaurant+Bar 3603 E. Indian School Rd., Suite A Phoenix 85018 (SE Corner of 36th St. & Indian School Rd) | 6:30pm-7:30pm ARCADIA’S GASLIGHT SQUARE BRUNCH | LUNCH | DINNER 602.579.5327 | jenniferscatering.com 602.626.5050 | THEMARKETPHX.COM Tuesday-Thursday 11:00am-9:00pm | Ask about “Kids eat free” on Tuesday Wine-O Wednesday 1st & 3rd Weds. of the Month Saturday & Sunday Brunch 9:00am-5:00pm Saturday Dinner 5:00pm-10:00pm Live Music-Rotating Local Musicians Thursday 7:00pm-9:00pm | Sunday 12:00pm-2:00pm Page 29 July 2015 By Andrea Barkley Coconut milk is a delicious, nutritious, dairy-free alternative, but regular users may want to consider making their own at home. Luckily, it’s quick, easy, and a better value to make your own coconut milk with just finely shredded coconut and water! All you need is a blender and nut milk bag (or cheesecloth). HOMEMADE COCONUT MILK Makes 4 cups • 1 cup unsweetened, shredded coconut • 4 cups hot water (almost boiling) 1. In a blender, let the coconut and hot water sit for a few minutes, allowing the coconut to soften. 2. Blend on high for about 2 minutes, or until the coconut is pureed and the mixture looks milky. There may still be some small pieces of coconut. 3. Open a cheesecloth or nut milk bag and arrange it inside a medium-sized bowl or pitcher with the edges folded over the rim, like a trash bag lining a wastebasket. Pour the mixture from the blender into the cheesecloth. 4. Tie or knot the cheesecloth or nut bag closed, then hold it in both hands and squeeze over your container. Keep squeezing and wringing out the cloth or bag until you’ve gotten out as much of the coconut milk as possible. 5. Pour the milk into an airtight container and keep it in the refrigerator for up to approximately four days, though I’ve used mine up to a week later. Coconut milk may separate when stored in the fridge, so shake or stir it before using. You can also freeze your homemade coconut milk in ice cube trays. Without commercial machines and additives, the texture of homemade coconut milk won’t be as thick and creamy as the store-bought varieties, but the purity and cost effectiveness may make the process worth it. In moments of extreme laziness, I have skipped the cheesecloth step and left in the coconut residue. If you want to fl avored coconut milk, add these extra ingredients to the blender: For vanilla coconut milk , add 1 teaspoon to 1 tablespoon vanilla extract. For strawberry coconut milk , add 1/2 cup fresh or frozen strawberries. For chocolate coconut milk , add 1 tablespoon cacao or cocoa powder and 1 teaspoon vanilla extract. For spiced coconut milk , try cinnamon, pumpkin pie spice, allspice, hazelnut or almond extract, to taste. Sweeten coconut milk by adding stevia or honey, to taste. Another way to sweeten coconut milk is to add four pitted dates to the hot water with the coconut. Feel free to get creative with flavors! The coconut pulp leftover in the cloth or bag can be dried out in a dehydrator or oven and used as coconut flour. Four easy steps to making your own coconut milk FOOD WISE