A round-up of tasty morsels from Valley food blogs.
Dine Out Phoenix reminded us of the Mesa-based food company Arizona Vanilla Company. The part that hooked us: "Arizona Vanilla offers extremely affordable vanilla beans of high quality from all over the world." Beans, paste, cookbooks and an education. Phoenicians have no excuse for lackluster vanilla-spiked foods with Arizona Vanilla Company in our own backyard.
LocalLily.com featured Superstition Farm's summer dairy camp for kids. In June, for 5 smackeroos, you can get a hayride, tour of the dairy and serving of Udder Delights ice cream. If you want a more involved experience for older kids you can also sign up for a morning camp where you can learn how to be a real farmer: feed chickens, collect eggs, groom and ride a horse, and even milk a cow.
Pavle Milic of FnB, has been blogging in Spanish and we think that's pretty cool. Our translator wasn't able to catch all the words and make them understandable in English, but we love that Columbian born Milic is able to communicate via his first language and in one post, through the songs he listened to growing up.
Dave Johnson posted on Sumo Sommelier about his love for "old' restaurants in Phoenix and how they really aren't that old compared to some restaurants around the world. It's fun to compare our old favorites like Sing High Chop Suey House with Die letzte Instanz in Berlin which opened in 1621.
The Breadfruit got some love from Phoenix Rail Food and The Hot Sheet. Phoenix Rail Food gave a full rundown of the menu and thoughful descriptions of the whole experience at the restaurant that has "grown up" since it first opened but hasn't lost its charm. The Hot Sheet recounted their workday lunch experience with colorful photos and descriptions of the Caribbean chicken and seafood-based dishes. Both mentioned the rum bar with over 100 types of rum. That sounds like reason alone to revisit the tiny but delightful Jamaican eatery downtown.
Hey metro Phoenix eaters, if you have a food blog or know of one we've missed, leave word in the comments section.
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