Three months after a fire at Phoenix’s beloved Richardson’s caused next-door neighbor Luci’s Healthy Marketplace to close their doors due to smoke and water damage, they are back and better than ever. (Richardson’s is also in the process of re-building.) Luci’s Healthy Marketplace, located on the northwest corner of 16th Street and Bethany Home Road in Phoenix, will be celebrating their grand re-opening on Sunday, November 8 from 12 to 4 p.m. with music, food samplings, giveaways and a little something special for uniformed firefighters. Luci’s Healthy Marketplace will also be presenting the Phoenix Firefighters with a plaque thanking them for all they did to save Luci’s.

Beginning with a retro-modern get-together (Luci’s itself is a retro-modern establishment), guests are invited to enjoy an open coffee bar featuring Luci’s house coffee, product samplings throughout the market, free milk and cookies for kids, along with raffles and cooking demonstrations in the professional Viking expo kitchen. Aside from the afternoon’s events all products (except alcohol), drinks, and grab-n-go meals will be 10 percent off from 4 to 8 p.m. as well. “We are very thankful for the courageous efforts of those firefighters that helped save our building,” said Luci Schnitzer, owner of Luci’s Healthy Marketplace. “We are proud to be a vital part of this community and be the go-to shop neighborhood corner store, stocked with good healthy products at good price points. We know that our re-opening will be a symbol of hope to many in these tough economic times.”

In further recognition for their service in helping save the marketplace, Luci’s Healthy Marketplace will offer free house tea, coffee and a bagel for uniformed firefighters for two weeks after the opening. In addition to the Grand Re-Opening events, Luci’s Healthy Marketplace, in cooperation with Chef Eric Guerin, will unveil their new daily promotions, including a TV dinner series, a sandwich bar, new soups, wraps and melts, pasta night, their famous omelet bar and many other great daily food specials. 602.773.1339, http://www.lucishealthymarketplace.com/.

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As yummy as it sounds, having leftover Halloween candy lingering around the house is just a bad idea–for your waistline and your teeth. Geniusly, a Halloween Candy Buy Back program has been developed by a group of dentists to get those spare sweets out of your house. The Halloween Candy Buy Back program purchases candy from you for $1 per pound and donates the sweet surprise to U.S. troops overseas.

How does the program work?

Participating dentists buy back kids’ Halloween candy
The candy will be shipped to US soldiers serving overseas
The buy-back event is held at a particular date and time, as arranged by you

Why Join Halloween Candy Buy Back?

You’ll enjoy peace of mind knowing you’re making kids, parents, and soldiers smile
You’ll set a great example for the next generation to give back
You’ll also enjoy some great publicity

To learn more about Halloween Candy Buy Back or if you’re a dentist who’d like to register your practice, visit http://www.halloweencandybuyback.com/.

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One of SouthBridge Scottsdale’s finest dining destinations, Estate House, has given its patrons an early Christmas present: it’s now open for lunch. The new lunch menu features light seasonal dishes, smaller portions and affordable prices that invite a guilt-free mid-day break whether it’s a day out with friends or an important business lunch. The new lunch menu features salads, sandwiches, flatbreads and pastas. Entree prices range from $10 to $14. “We are very excited to launch the new season with lunch at Estate House. Guests will find our New American cuisine influences popular lunch entrees such as the panino Sandwich of Prosciutto di Parma, marinated eggplant and house pulled mozzarella, and the flatbread with roasted wild mushrooms, honey caramelized shallots, taleggio cheese and truffle oil drizzle,” says Executive Chef Gio Osso.

Here’s a sampling of the new fall lunch menu:
Starters:
Bruschetta trio
Oven roasted tomato, burrata, pistachio pesto
Sweet sour and spicy calamari

Salads:
Roasted baby beet salad, candied walnuts, watercress, Maytag blue cheese, ice wine vinaigrette
Tender greens salad, sundried cranberries, sliced pear, almond crusted goat cheese truffles
Spinach salad, mushrooms, oven dried tomato, gorgonzola, pine nuts, shaved red onion, warm bacon balsamic vinaigrette
Chilled seafood salad, radicchio, oil cured olives, fennel, lemon
Grilled chicken, tabouleh with currants, almonds, dried apricots, apples, chick peas, arugula and a curry vinaigrette

Flatbreads:
Tomato, house pulled mozzarella, basil
House made fennel sausage, smoked cacciocavallo cheese, caramelized onion
Roasted wild mushrooms, honey caramelized shallots, taleggio cheese, truffle oil drizzle

Sandwiches:
Estate House B.L.T.
Crisp pancetta, wild arugula, oven roasted tomato, Calabrese chile aioli on focaccia
Estate House burger, aged white cheddar, beer battered onion rings, brioche
Grilled flat iron steak sandwich, caramelized onion, provolone, creamy horseradish
Panino of prosciutto di Parma, marinated eggplant, house pulled mozzarella

Pasta:
Spaghetti with garlic, oil and chiles
Orecchiette with sausage and broccoli rabe

About Estate House
SouthBridge Scottsdale’ Estate House sits along canal waterfront.  The restaurant’s promenade walkway, antique French Stone sink and lush landscaping add charm and ambiance.  SouthBridge’s unique boutiques make Estate House ideal for a shopping day out with friends, and the Scottsdale Trolley provides complimentary service to the Scottsdale Fashion Square Mall. Estate House is a multi-level lunch and dinner house featuring delightfully inventive American Contemporary by the expert hands of Executive Chef Gio Osso. The main dining room is warmly inviting with a relaxed ambiance derived from the juxtaposition of European countryside comfort and polished, stylized features. For pre-or post-dinner libations, Upstairs at Estate House is situated on the third floor.  Blending the sophistication of a glamorous, uptown city lounge with the comfort of a well-appointed living room, guests enjoy live entertainment and a distinctive seasonal lounge menu.  Estate House is open Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday, 5 to 11 p.m.  Upstairs hours: Tuesday through Sunday 5:00 p.m. to 1:00 a.m.Lunch hours are 11:30 a.m. to 2:00 p.m. daily (except Sunday.) Estate House is located at 7134 E. Stetson Dr. Suite 200 Scottsdale, 480.970.4099, http://www.estatehouseaz.com/.

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Chocolate Kiss
1 1/2 ounces Stoli Vanil Vodka
1 ounce Godiva White Chocolate Liquor
3 ounces Cream
Serve in a chocolate swirled glass. Garnish with a chocolate duo stick and fresh chocolate shavings. Yield: one drink.

Chocolate Sabayon
4 ounces Whipped cream
3 Egg yolks
2 ounces Sugar
2 ounces Semi-sweet chocolate, melted
1 Gelatin sheet
Whip cream and set aside. Whip egg yolks and sugar until light and fluffy. Add melted chocolate to egg mixture. Soak gelatin sheet in cold water until soft, squeeze out all water. Add one ounce of whipped cream to gelatin and heat until gelatin is completely dissolved. Fold gelatin into chocolate and egg mixture. Combine whipped cream with chocolate mixture and pour into desired mold. Let set up in freezer. Serve with berries, mango and raspberry sauce. Yield: one dessert.

Pork Tenderloin with Sweet Potato Mash
Pork Tenderloin
2 Whole pork tenderloins, trimmed, reserve trimmings
Salt and black pepper
Season the pork tenderloin and brown in a hot pan. Place in a 350-degree oven for 12 minutes. Allow to rest outside the oven for 5 minutes.

Sweet Potato Mash
2 Large sweet potatoes, cut into small pieces
1 1/8 teaspoons Cinnamon
1/4 pound Butter
Pinch Salt
Boil and mash the sweet potatoes. Mix in cinnamon, butter and salt.

Baby Green Beans
1/4 pound Baby green beans, cleaned
In a large pot of rapidly boiling salted water, cook green beans until tender. Strain and toss with butter, salt and pepper to taste.

Prickly Pear-Braised Red Cabbage
1/2 head Red cabbage, chopped
1/2 cup Prickly pear purée
1/2 cup Balsamic vinegar
1/2 Large yellow onion, chopped
1/4 pound Apple smoked bacon, chopped small
2 tablespoons Canola oil
In a large pot with a cover, brown the bacon in the canola oil. Add onion and cook until translucent on low heat. Add cabbage, prickly pear purée and balsamic vinegar. Cover and cook on low heat until tender, about 1 1/2 hours.

Port Wine Sauce
4 tablespoons Shallots, chopped
2 sprigs Thyme
1 cup Ruby red Port wine
2 cups Veal stock
Reserved pork scraps
In a small sauce pot, brown the pork scraps on high heat. Add shallots and sauté until translucent. Add the Port wine and reduce it by half over medium heat. Add veal stock and heat to a simmer. Reduce sauce until it lightly coats the back of a spoon.

To Plate: Place the sweet potato mash in the middle of a large dinner plate with the cabbage on top. Slice pork and place it around the cabbage. Place green beans on top, sauce lightly with Port wine sauce. Yield: four servings.

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It’s hard to believe that Scottsdale’s BLT Steak is already turning a year old. I remember dining there when it first opened and devouring the amazing popovers, succulent steak and to-die-for desserts. I also recall the amazing service, cozy outdoor area and lovely sunset views that can be seen from the dining room windows. To celebrate this special birthday, FoodiesLikeUs.com presents BLT Steak’s One-Year Anniversary Party on Monday, November 9th from 5:30 to 7:30 pm. The event will take place at BLT Steak located in the Camelback Inn, A JW Marriott Resort & Spa in Scottsdale. The anniversary event will feature passed hors d’oeuvres, exquisite menu selections, a pig roast, signature Prohibition-era cocktails, wine and a champagne toast. Tickets are $30 advance purchase and $40 at the event with a portion of the proceeds to benefit the Children’s Miracle Network (http://www.childrensmiraclenetwork.org/).

BLT Steak Scottsdale Dinner Reception:
Passed Hors Douvres
Spicy Tuna Tartar
Mini Crab Cake with Tartar Sauce
Spicy Lamb Tenderloin with Tomato Chutney
Peppered Beef Filet with Mustard Tarragon Butter
Mini Grilled Cheese with Truffle Oil
Stuffed Mushroom Caps

Hors Douvres Action Stations:
Hamachi/ Orange with Honey Sauce

Stationary Platters:
Charcuterie
Artisan Cheese
Popovers and Salads
Gruyere Popovers
CeasarSalad with Parmesan Crostini
Spinach Salad with Bacon Dressing

Entrée Stations:
Char Grilled Hanger Steaks with Mushroom Fricasee
Bearnaise / Red Wine Sauce / BLT Steak Sauce
Suckling Berkshire Pig with Lemongrass Ginger Stuffed
Chimichurri / BLT BBQ

BLT Braisings:
Beef Shortribs with Red Wine Braising Jus and Garlic Confit
Atlantic Sword Fish with Tomato Caper Piperade and Air Dried Sausage

BLT Side Dishes:
Creamed Spinach and Garlic Bechamel
Grilled Asparagus and Sea Salt & Chives
Potato Gratin with Gruyere and Fresh Cream
Hen of the Woods Mushrooms with Thyme Brown Butter

Desserts:
Crepe Souffle with Passion Fruit
Peanut Butter Chocolate Mousse
Carrot Cake
Petit Fours

About BLT Steak
BLT, or Bistro Laurent Tourondel, is the personal stamp of acclaimed chef and restaurateur Laurent Tourondel, named 2007 Restaurateur of the Year by Bon Appétit magazine. BLT Steak opened in Manhattan in 2004 as a revolutionary modern American steakhouse and was named one of Esquire magazine’s “best new restaurants in America” shortly after receiving a two-star review from The New York Times. At BLT Steak, Tourondel elevates the classic American steakhouse with his signature style, French training and all-around finesse. BLT Steak integrates traditional elements of a cozy French Bistro with those of a stylish, urbane boite. 5402 E. Lincoln Dr., Scottsdale, 480.948.1700. http://www.camelbackinn.com/.

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Who doesn’t love free food? Especially when that free food is a delicious, juicy cheeseburger from Joe’s Farm Grill in Gilbert, one of my favorite Valley restaurants. Well, Joe’s Farm Grill will dish out free cheeseburgers on Nov. 4. Last year, the family-friendly restaurant served 3,100 people and would like to serve 4,000 this year. The main purpose of the event is to give thanks to their regulars, but also provide some deliciousness to those who would otherwise not be able to dine at Joe’s.

The Details:
Food + Beverage
Diners get a freshly grilled local, natural beef burger with cheddar cheese on a buttered, griddled bun plus crispy, trans fat-free fries, and a beverage. Self service condiments including house-made pickles. Kids under 10 get a kids-size burger to reduce waste.

Date + Time
Wednesday, Nov. 4. No breakfast served that day. Lunch: 11a.m. to 3 p.m. Dinner: 4 to 8 p.m. (or until they run out).

Location
Joe’s Farm Grill, 3000 E. Ray Rd., Gilbert. Major cross streets are Ray Rd. and Higley Rd. www.joesfarmgrill.com.

Restrictions
Limited to the first 4,000 people. One meal per person. You must personally go through the line to get your meal. No call-in orders. No other food will be served that day.

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If you’re like me, you like a little something sweet after dinner or a big lunch. I typically only allow myself a little after-meal treat when I was out to dinner because keeping sweets at home just isn’t a good idea in my case (because one innocent dessert might turn into two not-so-innocent desserts…).

However, Jell-O has made it much easier–and guilt-free–to stock your fridge with lip-smacking chocolate and caramel goodness. The folks at Jell-O just introduced new figure-friendly Mousse Temptations. These little cups of yum are sugar-free and come in at only 60 calories per serving. Jell-O Mousse Temptations are available in three flavors: Caramel Creme, Dark Chocolate Decadence and Chocolate Indulgence. Totally not your average lunchbox pudding cup. The Mousse Temptations are airy and light and offer just enough to satisfy that sweet tooth. The refrigerated packs are available at just about any grocery store for just over $3 for a six-pack.

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This season, two of the Valley’s favorite restaurants, Fleming’s Prime Steakhouse and Wine Bar and Don & Charlie’s, are offering special fall menus that focus of yummy, comforting classics at amazing prices. Fleming’s Fall Prix Fixe Menu celebrates the flavorful bounty of the season and offers a selection of innovative entrées that brings out the very best of the autumn harvest. Guests can enjoy this limited time three-course menu at an affordable price. Fleming’s special comfort food menu is available October 6 through January 4, 2010 for $39.95 per person (tax, gratuity, and suggested wine not included).

Fleming’s fall prix fix menu:
Choice of one of three entrées and the option of Fleming’s Chopped Salad or Roasted Butternut Squash Soup, one side dish, and dessert. To take the guesswork out of the dining experience (who wants to think during dinner?), Director of Wine Marian Jansen op de Haar provides suggested wine pairings for each entree selection.

Filet Mignon Brochette: shallots, mushrooms and sweet peppers with madeira sauce
Suggested wine pairing: Pretty Sally, Cabernet-Shiraz Victoria Australia, 2004/2005

Crackling Pork Osso Bucco: slow cooked pork shank served crispy with barbecue glaze and cilantro oil
Suggested wine pairing: Tenimenti Angelini, Toscana Tuttobene Red Italy, 2006

Chicken Alsace: topped with prosciutto and brie, white wine and apple beurre blanc
Suggested wine pairing: Sonoma-Cutrer, Chardonnay Russian River Ranches, 2007

Dessert: Dark Chocolate Mousse Cake with almond brittle, malted crème anglaise
Suggested wine pairing: Croft, Tawny Port 10 year old Portugal NV

You have several Valley locations to choose from. Scottsdale: 6333 N. Scottsdale Rd., 480.596.8265; DC Ranch: 20753 N. Pima Rd., 480.538.8000; Chandler: 905 N. 54th St., 480.940.1900; Peoria: 9712 W. Northern Ave., 623.772.9463. http://www.flemingssteakhouse.com/.

Don & Charlie’s, of Scottsdale, is also offering a special fall classics menu for October and November, in commemoration of its 29th anniversary. Guests can enjoy the special three-course Fall Classics Menu for $29 (not including tax or gratuity; the menu is valued at $40).

October menu:
Appetizer: Baked Spinach and Artichoke Dip with toast points

Entrée:
Choice of Don & Charlie’s famous Cole Slaw – creamy or deli style
Prime Rib “Cuda Cut” (Don’s mom’s nickname) 10oz - roasted fresh daily to perfection
Choice of potato

Dessert: Gold Brick Sundae

November menu:
Appetizer: Baked Spinach and Artichoke Dip with toast points

Entrée:
Choice of Don & Charlie’s famous Cole Slaw – creamy or deli style
Filet Medallion Trio – broiled with a horseradish-Dijon, parmesan and bleu cheese crust
Choice of potato

Dessert: Gold Brick Sundae

7501 E Camelback Rd., Scottsdale, 480.990.0900, http://donandcharlies.com/.

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I’m in love. And his name is Modern Steak. He’s has just enough flash, a sense of humor, dresses well and, best of all, he sure can cook. This just-opened addition to the new Scottsdale Fashion Square wing is the most recent offering from Valley restaurant maven, Sam Fox. If you’ve been living under a restaurant rock, he’s responsible for Bloom, Sauce, Blanco, Olive & Ivy and True Food Kitchen. Modern Steak is definitely his most high-end restaurant to date (which is a an odd thing to feel about a mall restaurant) and we’re lovin’ it.

I have to first talk about the gorgeousness that is Modern Steak. The dining room is decked with glossy chandeliers, majestic booths, a lovely cut-out ceiling, darks woods, brocade prints and is swathed in white, baby blue, purple and orange. Truly a stunner. The women’s bathroom is also a standout. A white couch greets you as you walk in and hot pink decorates the walls–it’s as if Barbie should call the place home. My favorite element is the patio that faces the mall parking lot–however, you’d never know the parking was there thanks to the huge, white laser-cut divider that saves patrons the eyesore. It’s also a nice option for sunny Arizona, as it acts as a nice shade. The patio also has a pair of two-sided fireplaces and plenty of colorful seating areas. During the meal, my co-worker and I both commented that we’d love our yards to look just like the Modern Steak patio.

And, thankfully, the food isn’t outdone by the decor. Though I felt the portions were on the small side (I went there for lunch), especially for the slightly steep price tags, I liked every bite I took. Let me start with the freebie bread: awesome. Warm and soft, I could have gobbled up several pieces of the Parmesan bread. The lobster salad was chock-full of meaty lobster chunks, but not much corn, potatoes or green beans that also graced the salad. It was divine, though–they do say the best things come in small packages. The ahi tuna poke salad was also yummy, and a lighter, more refreshing option. Very flavorful. For dessert, we indulged in the decadent peanut butter cup treat–amazingly creamy and didn’t have even a hint of fake peanut butterness. Though it’s more suitable for two to share, you can definitely split it among four friends after a big meal as it was mighty rich. As for drinks, I like the Modern Swizzle with 10 Cane Rum, lime juice, and raspberry and orange bitters topped with elderflower and soda. http://foxrc.com/modern_steak.html.

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Kevin Youkilis Grand Slam Tower
The autographed Rawlings Major League baseball is packaged in a shimmering burgundy box with silver box band and Kevin Youkilis Hits for Kids seal and is accompanied by Harvard Sweet Boutique’s special edition keepsake gift tower of two silver boxes overflowing with a tremendous assortment of 24 cookies and six oversized double fudge brownies. A Kevin Youkilis Hits for Kids gift card is attached and will be personalized with your special message. $275, with ball purchase.

Kevin Youkilis Home Run Cookies
In addition to the signed keepsake baseball, this gift is accompanied by a special edition keepsake silver gift box overflowing with an assortment of 24 of our favorite cookies. 100% of the proceeds from the autographed ball sales will be donated to the Kevin Youkilis Hits for Kids organization. $250, with ball purchase.

Take Me Out To the Ballgame Tower
The baseball is elegantly packaged in a shimmering burgundy box with silver box band and Kevin Youkilis Hits for Kids seal. It is accompanied by a large box of sixteen assorted cookies, and a small box containing an assortment of popular cookies. A Kevin Youkilis Hits for Kids gift card is attached and will be personalized with your special message. $275, with ball purchase.

20% of the cookie orders and 100% of the autographed ball sales will be donated to the Kevin Youkilis Hits for Kids charitable organization. Be sure to look out for special promotion codes when ordering from the Kevin Youkilis Hits for Kids Collections. All gift boxes are available for purchase without the signed ball, as well. http://www.harvardsweetboutique.com/.

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