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    Tuna tartare to canned cocktail

    Harry Posted on

    USA Today’s annual Wine & Food Experience returned to Phoenix High Street on Nov. 2 and The Arizona Republic’s dining team was there to talk to chefs and distillers, artisans and readers.

    As we roamed the booths, sipping and nibbling, a few dishes and drinks stood out from the rest. In a sea of ​​meatballs (we counted at least five), the al pastor meatball served with grilled pineapple over a salsa verde creme stood out from the rest. Of the many, many, many beverage booths (there were three times more boozy offerings than food), the Maryland-based Sagamore Spirit Rye Whiskey was surprisingly smoky, while Utah-based Frey Ranch Straight Bourbon was incredibly smooth. We had the most fun at the non-boozy LaCroix booth sampling new flavors like mojito, which we all agreed tasted more like ginger than anything else, and cherry blossom, which had hints of vanilla and a subtle, floral cherry flavor (though Bahar Anooshahr swore it tasted like bubble gum to her).

    The dishes we loved the most came from chefs cooking at local restaurants, so the good news is, even if you missed the event, you can try their cooking at your leisure.

    Here’s a look at the best things we ate and drank at the 2024 Wine & Food Experience in Phoenix.

    Tuna tartare from Ocean Prime

    The tuna tartare from Ocean Prime came in a crisp wonton shell. The rich ahi was balanced by a dash of sour cream and guacamole crema and a sprinkle of sesame seeds added another layer of flavor and texture to the vinegary, crunchy delight.

    — Reia Li

    Details: 5455 E High St #115, Phoenix. 480-347-1313. ocean-prime.com.

    Jollof rice from Lasgidi Café

    Lasgidi Cafe is a returning vendor at the Wine and Food Experience, and I am thankful for it. Chef Patience Ogunbanjo knows the drill by now: I stop by at least three times every year for her jollof rice, a Nigerian dish that is an absolute must-try. This year, she paired it with smoky peppered chicken in a spicy, tangy Ayilata sauce. The kick turned my already-favorite bite into a craving that will haunt me until next year, or until I plan ahead enough to visit her food truck.

    — Endia Fontanez

    Details: lasgidicafe.com.

    Sake Tom Kha from Uchi Scottsdale

    Old Town sushi restaurant uchi served a beautiful bite of raw salmon with a dollop of coconut, thai chili and orange crema that tasted for all the world like a bowl of Thai tom kha. A candy mushroom added the perfect hit of subtle sweetness and crunch.

    —Felicia Campbell

    Details: 3821 N. Scottsdale Road, Scottsdale. uchirestaurants.com.

    Marshmallow chocolate cups from Toasted Mallow

    Toasted Mallow offered two options of marshmallow fluff-filled chocolate cups: one with peanut butter and milk chocolate and one with caramel and dark chocolate. In a haven of savory goodness and booze, the bite of ooey gooey sweetness was a welcome treat. I’m normally a peanut butter cup person, but if I had to pick a favorite this time, I think I have to go with the caramel. The smooth consistency of the caramel with the melt-in-your-mouth marshmallow was downright delightful.

    — Endia Fontanez

    Details: 1034 N. Gilbert Road, Unit 2, Gilbert. 480-686-9071, thetoastedmallow.com.

    Cannoli from Tash

    Tash, a Mediterranean-inspired restaurant inside of Talking Stick Resort, served a delicate cannoli filled with sweet cream mascarpone and dipped in pistachios on one side and chocolate sprinkles on the other. The light, fragrant cream was refreshing and contrasted well with the thick, crunchy shell. I might have gone back for two.

    — Reia Li

    Details: 9800 Talking Stick Way, Scottsdale. 480-291-5618. talkingstickresort.com.

    27 bean soup from Dahl Restaurant Group

    Though vegan and gluten-free, Lisa Dahl’s tomato-based soup was packed with layers of flavor from 27 different beans and legumes, local vegetables, herb-roasted tomatoes and spinach. It was a pure cup of comfort. As I ate it, I felt like I was wrapped in a shawl. She described how she makes the soup in layers starting with the mirepoix (carrot, celery and onion). Those are added one by one, first carrots, then celery, then onions and it goes from there with the rest of the veggies. People were visiting her stand and taking seconds of her soup. One woman said this was the best bite of the whole festival. I wish I could have taken a bucket of it home with me.

    — Bahar Anooshahr

    Details: Several restaurants in Sedona. dahlrestaurantgroup.com.

    The Kitchen Witch AZ

    At this Mesa-based, husband and wife-owned business, Morgan Wilke and Chris Cobo make and sell homemade jams and jellies. Cobo offered a flight of all the jams, but once I tasted the pineapple and pepper jam, I bought a jar on the spot. It started mildly sweet and ended with a nice peppery punch. I plan to pair it with brie or goat cheese on warm toasted English muffin or bagel. The owners also recommend pairing it with cream cheese, gorgonzola, Havarti and smoked cheddar or using it as a glaze with pork, poultry and seafood.

    They pop-up at various farmers markets and if you bring back your empty jars, you get a dollar off your next purchase.

    Details: thekitchenwitchaz.com. The Kitchen Witch announces its schedule on social media @thekitchenwitchaz.

    — Bahar Anooshahr

    Details: thekitchenwitchaz.com.

    Gin Highball from Salt Point

    I hate canned cocktails. Loathe might describe my feelings even more accurately. They always seem to taste tinny, watered down, too sweet or just off somehow. I still try them at festivals such as this, if only to confirm my feelings about them. This canned cocktail lured me in with promises of gin, cucumber, lemon and seltzer. It was perfect. Only as sweet as a typical cocktail would be, the drink was incredibly crisp and refreshing, balanced with the right amount of gin coming through. It tasted exactly as the can promised and is something I plan to keep stocked in my wine fridge for nights when I don’t feel like shaking up something myself. The only problem? They aren’t making their Arizona debut in liquor stores until January. Once they do, I’m loading up.

    —Felicia Campbell

    Details: saltpoint.co.

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    Felicia Campbell is dining editor at The Arizona Republic, USA TODAY Network West. Reach every horse [email protected].

    Harry
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