Flagstaff Tastecasters: Wildflower Bread Company - Specialty Cakes

Lemon Coconut Torte

If you haven't somehow filled up on the salads and sandwiches at Wildflower Bread Company, you have to try the Lemon Coconut Torte. It is, as the menu calls it, "scrumptious." It's a white cake layered with a light and airy lemon mousse and topped with coconut and a whipped topping. A little happy in every bite. Perfect for a relaxing summer night with a cup of coffee out on the patio.
For you chocolate lovers, try the Ultimate Chocolate Cake. It is rich yet still some how airy. It is a rich chocolate cake filled with a decadent chocolate mousse covered in a dark chocolate ganache. 
Check out all of their cakes HERE.

Flagstaff Tastecasters: Wildflower Bread Company - Salads

The Chopped Salad before it is tossed at your table

The salads at Wildflower are mouthwatering. They are boastable for sure and a reason to come here if nothing else moves you (but it sure should). Check out the full salad menu HERE.
We're currently tasting the not yet on the menu Chopped Salad. This is another must order for summer. It has wild Alaskan salmon, arugula, Israeli couscous, feta, red peppers, dried sweet corn, dried cranberries and sunflower sees tossed at your table (yes - tossed in front of you, a new thing for Wildflower) with a pesto vinaigrette. You can get chicken if you'd rather but it is so good as is. Look for it soon. This one is going on my best of Flagstaff salads list. Mmmmm. I could eat this one everyday I think.

The must-have Honey Passion Frozen Lemonade

Also look out for the Honey Passion Frozen Lemonade. It has fresh squeezed lemonade, mango puree, passion fruit syrup, honey and heavy cream blended with ice.

Flagstaff Tastecasters: Wildflower Bread Company - Sandwiches

Now up... lunch. Trying out the brand new Atlanic Haddock Provencal Sandwich. It is seared, lightly breaded Haddock with sliced hard boiled egg, fresh basil (yahoo), romaine lettuce, tomato and a really delish Provencal tartar sauce on a grilled Brioche roll. This is messy and it is worth every single drop of sauce that gets on your shirt. That tartar sauce is fantastic - it is herby and delightful in every bite. The Cucumber, Feta and Red Onion Salad makes a nice side for this one. Its tanginess melds well with the flavors of that tartar sauce.
This has moved to the top spot on my list of sandwiches to try at Wildflower. Others to try: Turkey Breast & Brie, Braised Beef and Mixed Grill. Check out the full sandwich menu HERE.

Flagstaff Tastecasters: Wildflower Bread Company - Breakfast

Continuing our Tastecasting event at Wildflower... it is on to breakfast!
The Roasted Tomato Feta and Egg Sandwich is light, fresh and tummy warming. That's what I love about all the things I've had at Wildflower - freshness is a key ingredient on everything. This sandwich also has scrambled eggs, roma tomato, feat and fresh basil on a buttered Ciabatta Roll. That basil is genius in the eggs. Really brings a summery and flavorful feel to everybite.
Other breakfast items on the menu that you should try: Lemon Ricotta Pancakes and Stuffed French Toast. Full breakfast menu HERE.
Next up... lunch...

Flagstaff Tastecasters: Wildflower Bread Company

Wildflower Bread Company has been open six months in Flagstaff at Butler and Lonetree. The location is nice and sunny with giant windows, comfy booths and a great patio for enjoying Flagstaff weather.

Founder Louis Basile is leading our event tonight, sharing some of his favorites. He says the Flagstaff location is the busiest of all locations.

Right now I'm enjoying the iced green tea with guava as well as the Raspberry Fruit Fizzie. Nice, light and refreshing -perfect for feeling cool when the sun beats down on you- as Louis shares his story.

He comes from New Jersey where his dad ran a little restaurant. He grew up working in food and loves it. Louis was raised in a big Italian household where bread is the center of everything. He says that every great meal starts with great bread. Which is of course at the heart of Wildflower Bread Company.
The first Wildflower opened in November of 1996 in Scottsdale. They pride themselves in being fast casual dining with customer service being right up there with food quality. I've personally found both are the pride of Wildflower. If you love it - Twitter them @WildflowerBread or Louis himself @WildflowerCEO and let them know if you found something not to your standards or liking. They really care and try to make things right.

Flagstaff Tastecasters: Big Foot BBQ - The sides and dessert

Bigfoot's Sweet Potato Fries

Not to be left out are Bigfoot's tasty sides.... as our tastecasting event continues.

You may not have ventured far from the fries on the sides menu here. I understand. I am such a fan of the fried okra (best in town), the sweet potato fries (seasoned with cinnamon and sugar) and the garlic romano fries there's never been much of a reason to get something else. But let me tell you - there's reason! It's called mashed sweet tasters! They're worth of the exclamation points for sure. Each bite is bursting with flavor. Buttery goodness and sweetness. You almost forget they're a veggie. Don't tell the kids. Tell them it's dessert. They're going to believe you because these bad boys taste like a treat.

The homemade Mac Salad

Another homemade item - the Mac Salad. Not sure why it's called a mac salad there's no boring macaroni in this one.  It's a tasty combo that tastes a lot like the potato salad (also a homemade side served up here).

Another freshly made side -in fact it's made several times everyday - the cole slaw. Crispy, light and fresh. Nothing old and soggy here!

I could just eat the veggie plate of sides here I think. Mmm mmm good!

While not really a side - I couldn't not mention the Apple Berry Cobbler that wrapped up our meal tonight. Made with fresh fruit, it was sweet and simple goodness. You can get it with or without ice cream everyday for just $1.99 per serving. Nice way to end the meal anyday!

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Flagstaff Tastecasters - Big Foot BBQ - The main course

Mini versions of the Smokin Bulldawg made for this event

Continuing our Bigfoot BBQ tastecasting event... the main course has made its way to our plates....

First up.... Let's talk sauce! Bigfoot makes their own every other day from scratch. And it shows. It's the base that barbeque joints are built on. And Big Foot passes the taste test with flying colors. There's a hint of cloves in there but that's the only sauce secret revealed tonight.

Now onto the "Truckstop Creations" of the Smokin Bulldawg and Junkyard Dawg. This is a section of Bigfoot's menu that gets overlooked too often but no more. These are adult dawgs that bring it. They're filling stuff. The Smokin Bulldawg is a smoked Andouille sausage topped with burnt ends (that's the good stuff from the brisket!) Plus onions sauce and cheese. This is a must get!! If you're a pulled pork die hard try the Junkyard Dawg with a big ol 1/4 pound spicy Louisiana hot link with the pulled pork and big foots homemade coleslaw (which by the way they make several time a day fresh!)

Next the straight up meats.... last to the table but tops on taste are Bigfoot's ribs. They're peeled, trimmed, rubbed, smoked, roasted, grilled, glazed and great. The meat is juicy and falls off the bone as all good ribs should. These are St Louis style cut down pork spare ribs. The Bigfoot guys say they like these better than baby back ribs because they're meatier and juicier.

The pulled barbequed pork, chicken and beef are all hickory smoked here in the basement in electric smokers (the ribs and sausages are too). These could be juicier, especially the beef which I find a bit dry. I think its also missing the taste of fire. While the smoke flavor is big, these trained Texas-born BBQ lover taste buds think the missing flame leads to missing taste. The only downside to Big Foot really for me is this absence of fire. I asked Colby (one of the owners) about that and he said that a big smokehouse is something he wants if they ever open another location. I'd love to see that! But as long as they're in the basement - there's no barbeque fire pits allowed here, which is understandable. Though I will say, I love this location and the atmosphere in Bigfoot. It's always comfortable and welcoming. My children love coming here too thanks to the laid back decor. They always spot something new and cool to point out.

Andouille corndogs

We also got a chance to try some of the special Mardi Gras menu items not regularly on the regular menu... Including alligator sausage (interesting and spicey and no nothing like chicken), andouille corndogs (surprising good and something I'd love to see added permanently to the menu) inspired by a Emeril Lagasse recipe and Boudin sausage. Look for these types of specials and special events from Bigfoot on their Facebook page and on Twitter.

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Flagstaff Tastecasters: Big Foot BBQ - Appetizers

Jazz Fest Crawfish Bread

Now come the apps... Chili cheese fries, BBQ nachos and a new item for special occasions: Jazz Fest Crawfish Bread.
The chili cheese fries take the classic fries Bigfoot is beloved for then add their red chili. Full of flavor and would be good with a beer to share with friends.
The BBQ Nachos were next up. Jalepenos, cheese and sauce and in this instance pulled pork with their signature sauce. You can also get the nachos with chicken or beef.
Finally in the apps course- a specialty item they came up with for Mardi Gras: Jazz Fest Crawfish Bread which is much like an empanada filled with spicy crawdaddy. This is something I'd like to see permanently make its way onto the menu. Spicy, moist, flavorful crawfish meat. True Louisiana flavors.
Up next the meats and highlights from the "Truck Stop Creations" part of the menu....
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Flagstaff Tastecasters: Big Foot BBQ

Bigfoot's pulled beef brisket

Tonight's live tastecasting event comes to you from Big Foot BBQ - www.bigfootbbq.com
You can follow all the tastecasting talk tonight on www.twitter.com/angeleoutwest and at #tastecasters
Tonight we start off with the tasty sweet tea. Its true southern style brewed with the sugar just the way I like it.
Coming up... stay tuned for the goods.

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Pesto Brothers Tastecasting: Dessert- An esspresso panna cotta with Arizona Stronghold's Dayden Rose

The final course of the evening... Espresso panna cotta with roasted banana sauce paired with Arizona Stronghold Dayden Rose pink wine. Yes, pink not rose' (that's what their label says).
The Dayden Rose at first "bite" hints of strawberry. A dessert wine for sure and probably my least favorite of the evening.
The espresso panna cotta is creaminess infused with coffee flavor. A must-have to finish the evening. Though I wouldn't go for the banana sauce with it next time.

All in all, a fabulous evening and great first event of the Flagstaff Tastecasters. And there's many more to come - about once per month. You can follow my comments on these live food events here at outwestfoodreview.com or on twitter @angeleoutwest and #tastecasters. Thanks to Pesto Brothers for including us in their fabulous wine dinner event. It was fun, informative and a treat for the tastebuds - both with the wines and the food.

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Pesto Brothers Tastecasting: The main course

Now we're at the main course. Spiedini of marinated sirloin on a saffron and red pepper risotto fritter with a braised spaghetti squash paired with Page Wine Cellars Vino del Barrio red (produced just south of Sedona.)

The steak is gently marinated though could be more tender. The spaghetti squash is tasty and mellow. The risotto fritter is moist and a nice compliment to the steak.
The Vino del Barrio was average for me but a fellow tastecaster who loves pino nior wines says this is her favorite of the evening. Read about this wine at pagewinecellars.com.
This course was followed by a surprise tasting of Merkin Vineyards' Chupacabra. A higher end wine with legs, this one hints at myth and mystery as its name evokes. Find out more about El Chupacabra at caduceus.org.
Dessert to come...

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Pesto Brothers Tastecasting: Course 2- Duck Ravioli and AZ Stronghold Mangus red wine

Course two at the wine dinner moves on to Pesto Brothers' seared duck ravioli with walnut herb pesto and shaved manchego paired with Arizona Stronghold's Mangus.
Appropriately so, the pesto is so delicious. Deep, earthy, rich yet not too heavy to hide the flavors of the cheese and ravioli. I don't know that I would have tried this off the menu randomly if not part of this event but I would have lost out. This is an item I'd order again for sure.

The Mangus is rich, deep almost chocolatey in smoothness. I've not tasted a red wine I like this much before. It could be the pairing. I'm willing to try it again alone to make sure. The flavor says try me with spaghetti or a calzone.
Next up...the main course....

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Pesto Brothers Tastecasting: Arizona Stronghold's Tazi white wine

The first sampling of the night: "Tazi" by Arizona Stonghold (an AZ winery based in Cochise County). It's crisp, woodsy with a grasp of the earth expressed in the aroma.
The makers say their wines are about "the place" more than the grape. Their philosophy is that the earth should be captured in each sip. And indeed you can almost "see" the winery when the Tazi passes over the taste buds. You can find out more about the wine at azstronghold.com.
It's paired with Chef Richards' grilled bruschetta with warm tallegio, house-made sweet onion jam, imported prosciutto and reduced balsamic. A perfect flavor combination as the sweetness of the onion jam and balsamic compliment the richness of the wine.
This is coming to you live from Pesto Brothers. More as the meal continues.

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Special event at Pesto Brothers in Flagstaff this Thursday (2/4/10)

This Thursday (February 4, 2010) Pesto Brothers (120 N. Leroux St. Flagstaff AZ in the Old Town Shops) is hosting a special wine dinner. The multi-course meal is $49 per person, tax and tip included.
On hand will be Eric Glomsky, wine maker for Page Springs Cellars & co-owner of AZ Stronghold Vineyards, whose wines will be featured/served with dinner. Seating is limited. For reservations call 928-774-3020.
This event will be the first Flagstaff Tastecasters event. The Flagstaff Tastecasters are a group of local foodies (that I am a member of) that use social media to broadcast their experiences at restaurants live as the meal is happening. You can follow my experience at the event from 6-8pm on Thursday by watching Twitter's #tastecasters or me @AngeleOutWest.

Here's the menu for the special event prepared by Chef Richard:

Page Springs Vino de la Familia Blanca
Grilled bruschetta with warm tallegio, house made sweet onion jam, imported prosciutto & reduced balsamic


Arizona Stronghold Mangus
Seared duck ravioli with walnut herb pesto & shaved manchego


Page Springs Vino del Barrio
Spiedini of marinated sirloin on a saffron & red pepper risotto fritter & braised spaghetti squash


Arizona Stronghold Dayden Rose
Espresso Panna cotta with roasted banana sauce

*Vegetarian or Gluten Free Options Available for all courses! Please notify our staff when you make your reservation.