Jeff Moriarty, What Are You Eating?
What'd you eat for dinner last night? Had an incredible meal at FnB in Scottsdale that I will fondly remember as I groan to myself for the next few days. I always overeat when I go there--it's just too tasty!
Favorite food: Pad Thai, same thing I had for lunch. I am able to consume quantities of Pad Thai that could kill normal people. Science is at a loss to explain this ability.
Least favorite food: Mushrooms. With all the wonderful, tasty, and interesting things to eat in the world, why would anyone say, "Hey, let's look under this dank, nasty, rotting log here in the forest and eat what is growing under it?"
Favorite dessert: Any with a vowel in the name. I watch what I eat normally so I can save room for ludicrous amounts of dessert consumption.
Favorite local restaurant and meal to order there: Cornish Pasty Company--Chicken Tikka Marsala, with a glass of Dogfish Head 90 Minute IPA to wash it down.
Favorite local bar and cocktail to order there: I'm an alcohol omnivore, but I tend to favor beer, so would probably go with a pint of Murphy's Stout at Robbie Fox's Pub in Tempe. Not the flashiest of answers, but goes great on their patio relaxing with troublemakers.
Favorite thing to cook at home: Grandma's chili recipe. It's a Midwestern chili full of kidney beans, giant tomatoes, and general spices that simmers all day long. Lacks the green chili or jalapeno spice you find in Southwestern chili, but a bowl of that with a side of cornbread on a cold day--mmmm.
Favorite memory involving food: As I was growing up, stealing tastes out of the pot of grandma's chili as she was cooking it. Memory and experience often plays as big of a role in eating as the taste of the food.
Recipe or food tip to share: Try everything on the menu before you decide on a favorite. People who order the same thing every time at a restaurant before trying everything drive me crazy. Don't bore your tongue--give it some work to do!
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.