A good dinner and a good cause…

We had a lovely evening recently at FnB that was made all the more special because it was in honor of a good cause. Slow Food is an international non-profit organization that was founded to protect the heritage of food, tradition and culture in the face of a fast food lifestyle. It has become a member-supported movement that is focused on preserving the traditions of food that tastes good, is cleanly produced, and recognizes the connection between our planet and our plate. Slow Food members aim to be co-producers, not simply consumers, of food through being informed about how food is grown and prepared. Slow Food is also a lifestyle about stopping to rush of quick production, preparation and consumption of food and truly appreciating the quality and beauty of eating well. McClendon’s Select is a proud member of Slow Food.

Our dinner at FnB was to locally support Natalie Morris in the opportunity of a lifetime. Natalie has been accepted into the Master of Food Culture program at the Slow Food initiated school, The University of Gastronomic Sciences, in northern Italy, the birthplace of Slow Food. This is a highly competitive program and Natalie was fortunate to be selected for one of the fifty spots out of a thousand applicants worldwide. With this degree, Natalie will be able to return to Phoenix to impart her knowledge of food security and biodiversity and to promote those farms and ranches who actively live by these standards. The goal is to raise $40,000 to send Natalie to Italy for this year-long program.

Charlene Badman and Pavle Milic put on a wonderful dinner to raise money for Natalie and served beautiful pairings of locally grown foods with local wines from the Pillsbury Wine Company in Cochise County. (You can find Pillsbury Wines at the Old Town Scottsdale Farmer's Market.) FNB is always a showstopper, but they topped themselves for this dinner. I am so excited to see all of the incredible reviews and coverage of this still young restaurant. They have been even made the New York Times for their dedication to serving local wines.

To learn more about Natalie’s story or to make a donation online, please visit http://pledgie.com/campaigns/8035. This is an incredible opportunity for not just Natalie, but for our community to continue the education, promotion and benefit of sustainably produced foods. We wish Natalie the best and will be excited to see what she learns during her time there.

For more information about the Slow Food movement, or to become a member of the Phoenix chapter, please visit www.slowfoodphoenix.org.

FnB = LuV

Sean and I got to spend an evening at the newly opened FnB in Old Town Scottsdale. FnB is for Food-and-Beverage, and they definitely deliver on the name. For those of you in mourning over Sea Saw, as I am, you will be happy to know that Charlene Badman and Pavle Milic have recreated that same space with their own version of culinary genius. The menu and atmosphere does not at all resemble its previous life under Nobou Fukuda’s direction, but you will find that you are still dazzled by both a wonderful meal with inventive flavor pairings and the entertainment of a little kitchen theater while you dine.

I love watching a talented chef at work. I have spent years at Marsha’s kitchen counter while she creates her magic, all of it seemingly effortless. The bar at FnB offers this experience. The newly transformed space is very welcoming to pulling up a chair and watching as Charlene graces the kitchen. I found myself simultaneously enjoying what I had ordered and at the same time making mental notes for my next trip while I saw her create one beautiful dish after another.

Charlene Badman offers up a menu that displays the same culinary prowness she demonstrated at Rancho Pinot with selections that include Roast Jidori Chicken, Fried Green Tomatos with Green Goddess dressing (yes, please!) and Boneless Trout with Sunchokes, Caramelized Onions and Dill. All items we tried and enjoyed, along with a Cauliflower Gratin, a previously mentioned favorite of mine on the blog. Our conversation was interrupted throughout the meal with exclamations of “Oh wow! You have to try this!”

The new decor is very inviting, but it is Pavle's attentiveness that makes you feel at home. I felt like I was a regular on my first night. Charlene offered us a taste of a new item of Braised Leeks with a Fried Egg on top that will soon be added to the menu. There was also a side of bread, to make sure we enjoyed every last bite, since the sauces were as much of a star as the dishes they accompanied.

Just when I thought we couldn’t take anymore, we saw her at work on a dessert, and found the strength to continue. Not wanting to chose favorites we ordered both the Crème Brulee with Meyer Lemon and an Apple Crisp with homemade Vanilla Ice Cream. Sean is a Crème Brulee fan (and snob, to be honest) and he declared Charlene’s to be the best he had ever tried. Plus, nothing is cooler than seeing a Crème Brulee caramelized with a branding iron. Told you it was kitchen theater.

My only regret was that we missed the Bread Pudding, made with the Chocolate Cherry Bread sold at the Old Town Scottsdale Farmer’s Market. That bread is my downfall, I have already hoarded some away in my freezer to save for Christmas morning. I can’t imagine what it must be like with Charlene working it into a bread pudding. Guess I will have to go back.

FnB is a such beautiful new addition to Old Town Scottsdale. I wish Charlene and Pavle all the success they so richly deserve. There must be good karma in that kitchen, because I foresee enjoying wonderful evenings there once again.

FnB

7133 East Stetson Drive, #2

Scottsdale, AZ 85251

480-425-9463

(I do not know of a website as of yet, but go find them on Facebook. They have a growing fan base, myself included!)