Page 28 August 2015 At home with Chef Aaron Pool By Amanda Goossen n an office building near the corner of Osborn Road and Seventh Street, the successful Phoenix-based advertising firm “Dynjan &” made deals and designed business plans for almost a decade. When the owner retired in 2008, he locked up the building and moved on with his life. The obscure, dark- walled concrete building and its small, covered parking lot stood empty with a “for sale” sign out front for over 5 years. In 2013, next door to this stark structure, the creative mind behind Gadzooks Enchiladas and Soup was putting the finishing touches on the restaurant he’d planned to open since college. Gadzooks Enchiladas and Soup is the brainchild of 20-something Aaron Pool, who grew up loving Mexican food, but somewhere along the way decided the neon yellow cheese and bright red enchilada sauce from his childhood were no longer his favorite. “There had to be a better way,” said Aaron. Deciding to give his restaurant a somewhat quirky name was just the beginning. His concept, a fast casual eatery serving up food in an assembly line ordering style, was ready. But he still needed the food. Aaron had to create the recipes. Right after graduating college, Aaron set up shop in his parent’s kitchen in Central Phoenix. Making his way to Ranch Market a few mornings a week, he loaded up on ingredients. The rest of the afternoon and evening were spent experimenting with flavors. In April 2013, Gadzooks opened. Aaron spent every waking moment in his new restaurant. “A few people would joke that I should buy the building next door and just live there,” said Aaron. “It was funny because I was broke. How would that even be possible?” His new restaurant, however, did well. The ironic German name, along with a new way of serving up an old staple, was a hit amongst diners looking for a quick, delicious lunch. Soon, Aaron decided that maybe resting his head next door wasn’t such a terrible idea. In August 2013 he purchased the building. Over the past two years, Aaron has worked every single day, not only to improve his restaurant, but also to design his first home. “I just had enough money to buy the place,” said Aaron. “The air vents were hanging down. The place was a disaster. It’s been a very slow process.” As we sit today, only the shared kitchen and living room are complete. I A hanging chair sways in the corner when you first enter the home. Aaron, who is constantly joking around and cracking a sheepish grin, looks at the chair and laughs. “I’ve always wanted a hanging chair,” said Aaron. “I figured, hey, this is my chance.” A large screen TV hangs on the wall, a couch perfectly placed in front of it. Behind that is a kitchen with an oversized center island that serves as a dining space, cutting board and desk. A small bar cart, open shelving system, refrigerator and a one-of-a-kind sink, complete the space. The television is new and replaced the one that came with the building. The couch is the first thing he bought for his home and became his bed for the first few months he owned it. “We were so busy with the restaurant, I only came here to sleep,” said Aaron. “I’d sneak in after a really long day and just crash.” The long table taking up most of the kitchen space was rescued from a Bashas’ auction. “I saw one in the bakery and told my mom, ‘If you hear of another Bashas’ closing, find out if one of those tables goes to auction,” said Aaron. “A few months later, my mom found one.” The brightly painted, vintage cabinet under the sink was discovered at the local Junk in the Trunk Vintage Market held at West World twice a year. His sink was ordered online to fill the space. The chalkboard above the sink is especially important. It holds recipes and even the first brainstorming session he and his employees had about their entry into the 2013 Arizona Taco Festival. The recipe, created over a late night game of beer pong, became the winner of the festival that year. “I won’t ever erase that,” said Aaron. The real surprise in the home is the lack of cooking equipment. No microwave, stove or oven is present. For Aaron, who hopes to one day make this space the headquarters to his PHOTO BY AMANDA GOOSSEN

Page 29 August 2015 ROASTED BEER PHEASANT • 1 whole pheasant • beer can of choice (may be limited to narrow cans) • olive oil • kosher salt • cracked black pepper Get the bird out. Let it come to a warmer temperature for about 30 minutes along with the can of beer. Preheat your grill. I have a small (old school) Weber that takes charcoal. Start charcoal and let preheat for 15 minutes. Drizzle olive oil over the pheasant and coat with your hand, as if you are applying sunscreen. Sprinkle salt and pepper over the whole pheasant. Place pheasant on top of the beer can. The pheasant and can will provide stabilization. Spread the charcoal to the side of the grill. We want an indirect heat; it will cook low and slow for about 45 minutes. Place the pheasant on the grate, on the side of the grill where the charcoal is not directly below. Put the lid on the grill. After 30-40 minutes, take a temperature of the breast. (When it reads 165 it’s ready.) Let rest 10 minutes and slice up. Enjoy. growing company, bringing in such appliances seemed unnecessary. “I have a Weber,” said Aaron. Using the same approach he once used to create a list of recipes for his restaurant, he finds ways to feed himself at home. It’s all trial and error. “I just figure it out,” he said. “You won’t believe what you can make on a charcoal barbeque. It’s all about the distribution of the heat.” Panini, eggs, bacon, pizza, even Roasted Beer Pheasant (see Aaron’s recipe on this page). The possibilities are endless. “I haven’t made a cake…not sure about that one,” said Aaron, smiling. And he definitely hasn’t ruled out just heading next door. “Last week, I worked all day and then came home thinking I’d make myself dinner. I finally went in to cook and didn’t have anything to make,” said Aaron. “ I called my manager and asked him to hand me dinner over the wall.” There are definitely perks to these living arrangements.