If you get up early and hit a farmers market, you just might see Charleen Badman, chef at Old Town Scottsdale's FnB, eyeing Sphinx dates or Romanesco cauliflower and considering how she can elevate that night's dishes. Badman is uncannily attuned to what is happening on the Valley's farms, dairies, and ranches. She understands and harnesses the delicate spirit of each local ingredient she uses, plating dishes that exceed their parts and delight with rigorous composition, intellectual charm, and inspiring flavors. Cauliflower with labneh. Hen eggs and chanterelles. Smoked trout and melons. You never quite know what's going to be on FnB's menu, but you always know you'll never go wrong.