Phoenix Food Blog

Giant Coffee isn't open just yet, but Matt and Ernie Pool of Matt's Big Breakfast (get it?) opened up their new coffee shop for a special public preview, and it's a lovely space.

I can just see it now -- this will be the new downtown hangout during those inbetween hours, when it's too late to go to Matt's Big Breakfast but too early to head to the Pools' tavern, The Roosevelt. On a beautiful day, they'll have the front doors open to let the breeze and the sunshine in, and the seats will be packed with coffee-sipping, web-surfing urbanites.

Okay, so let's say you've picked a signature drink like I mentioned last week. And you've agreed to scratch the goofy centerpieces in lieu of an upgrade to the food. Here are important three things to know about catering an event. You need finger foods, some hot items people can sit down and eat (to sop up those pecan pie martinis), and a flavorful finish.

For the finger foods, think simple -- something people can munch on as soon as they walk in the door, like bruschetta, crab wontons, single-bite stuff. Next, start serving the supper. People will flock to the belly-fillers. The starches, pastas and potatoes. And then, finish the night with something sweet and small. Remember that nobody wants to sit down with an oversized piece of chocolate cake in front of 200 of their not-so-closest friends. Go for chocolate truffles or miniature cheesecake -- something that explodes with flavor.

The last bite of the menu is actually more important than the first. -- Eddie Matney

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

For all of us chefs, this is the time of year when our catering schedules fill up. People start planning holiday parties, full-blown charity season sets in, and of course, there’s the occasional nuptial celebration.

But here’s what I have to say about party planning. Regardless of your centerpieces, your décor or your parting gifts, people are only going to remember three things. Entertainment, food and booze.

Trinkets, party favors, all of that crap is irrelevant. People don’t really give a shit. The best parties I’ve attended have kept these three things in focus. And if your budget can’t support a full bar, pick a few fantastic items and create a signature drink. Take this tasty concoction as an example: Pecan Pie Martini

By Eddie Matney

The holidays are right around the corner. The chill is definitely in the air. So put a pot of apple cider on the stove with some cloves and cinnamon sticks to make your house smell holiday-ish and cozy. The real deal smells so much better than any candle could create.

Also with the cooler weather, the patio returns as the house hangout. And although this seems a bit obvious, please remember to check your propane before your guests arrive. There's nothing more irritating than running up to Home Depot in the middle of your party because your heaters are empty.

And my final word of wisdom is this: order appetizers and salads from a local restaurant and spend more time entertaining your guests. Order the Stetson Chopped Salad from Cowboy Ciao. Grab little burgers from Stax (4400 N. Scottsdale Rd.) or Canal. Check out the bottle rockets from Drift - they pair quite nicely with cold beer. Or grab a few rolls from Ra or Stingray. Your guests (and your local restaurants) will appreciate it.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

We’re finally into the season. The air is cool enough outside that you don’t mind turning on an oven inside. And since I spent a recent weekend at Schnepf Farms picking out pumpkins with my kids, I thought I’d share a quick pumpkin-inspired recipe: Pumpkin Pie Cheesecake.

By Eddie Matney

Here’s the latest place where you’re going to find me: Chicago Hamburger Co. on Indian School Road. I’m addicted.

The upside: this place is delicious. The downside: they’re not cheap, and you might have to park on 38th street. I keep ordering the hot dog and french fries, and this place proves that just because a joint smells like a dirty fryer doesn’t mean it isn’t awesome. The fries are perfectly greasy, and the natural-casing hot dog is divine with mustard and onions. And the sliders? The sliders are always hot and would knock the crown off of White Castles. Turns out Chicago Hamburger Co. is home of the Original Windy City Slider.

And I bring my kids for one simple reason (and no, it’s not the pinball machines, though those are fun, too). They serve old-fashioned handmade milkshakes. Last time I was in there, I grabbed my food when it came up at the window, sat down, and watched some of the game in perfect peace. (Luckily for me, they usually keep a couple of TV's tuned to news or sports.)

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

If you looked in a political dictionary and it said “stupid,” my picture would be next to the entry. But as it turns out, I’ve learned a few things during this election cycle. First, it’s certain that things aren’t what they’re cracked up to be. Gay marriage, no gay marriage, honestly it doesn’t make a bit difference to me. But the racist and sexist stuff has to stop.

Anywho, now that I’m back off my soapbox, know that if you’re going to watch election results from a bar, I suggest you go all-in. Support your local restaurateur, run by Joe Chef, and who epitomizes the American Dream. Visit me. Hit up Tom’s Tavern in downtown Phoenix (2 N. Central Ave.). Pop into Dick’s Hideaway. Or for kicks, watch the Scottsdale mayor’s race at Pink Taco.

Where will I be? I’ve now received two invitations, from teams on the opposing side of the aisle. So this should be fun for me!

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

So we’re approaching Halloween, and I remember the days before kids, when the party was definitely more adult – great costumes, great bars and great food. And with Halloween on a Friday this year, I have a feeling it’s going to be crazy. But the key to having a good night is getting some food in your belly before the binge begins. So here are my suggestions for you to eat, drink and be scary.

By Eddie Matney

At home, one of my favorite things to do is fire up the barbecue grill this time of year.

Dining al fresco and watching the kids play outside is paradise. These cool evenings, just before jacket weather kicks in, are the very reason people come to Arizona. So I thought I’d share a reason you should flock to your barbecue grill while you still have time: Grilled Shrimp, Asparagus and Tomatoes with Lemon-Caper Vinaigrette.

By Eddie Matney

People always assume cinnamon is used strictly for dessert and the holiday season. NO! It’s a huge misconception! There are plenty of other great-tasting dishes that use cinnamon, like cinnamon chicken soup and cinnamon chicken gravy. For dessert, we use it for our apple cider, ice cream, and cobblers.

Cinnamon is something you can use year round -- so do it! Check out this recipe:

By Eddie Matney

I love roasted chicken. The simple savory chicken in the plastic dome at your local grocery store.

And I'll tell you a secret. I've enjoyed the AJ's birds and have been a longtime fan of Safeway, but in a lineup, there is no better choice than Fry's. The birds are in the $7 range, and are moist, not overseasoned, and not over heat-lamped.

When you're picking the right chicken, look for one with medium-brown skin. It should be golden, not too brown, and not too tan. And though it sounds illogical, look for a bird that's doesn't have too much liquid in the bottom of the container. You want that juice to still be in the bird. Look for one that has even color.

Then take your chicken, cut it up into chunks, and stick it on the grill for a few minutes. It's cooked, so you're just going for grilled flavor. Top it with salsa and pineapple. Grab a six-pack of Four Peaks Kilt Lifter. and enjoy.

Or, pull your chicken apart, fill the bottom of a pie dish, cover it with a layer of corn, top it with mashed potatoes and cheese, then bake at 350 degrees until it's hot throughout. Then again, you could always do like I do and eat it with your fingers, right out of the plastic dome, still warm from the grocery store.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

Wine pairing is a crapshoot for most folks. White? Red? Cab? Pinot? Blend? Hell, even cork versus screw top is stumping. So here are some simple recommendations, rules of thumb when pairing nectar of the gods with mouthwatering food.

Lamb? Go for a nice Pinot Noir. The Kim Crawford from New Zealand is fantastic, is available at AZ Wines, and runs in the $45-a-bottle range in restaurants. Looking to tone down spicy food? Like perhaps a spicy couscous? Serve a cool, crisp Sauvignon Blanc. I’d vote for the Dry Creek Fume Blanc, which is priced in the $7 range by the glass at most restaurants. Red meat? I’m a sucker for a Meritage, which is blended from the traditional "noble" Bordeaux varietals. Check it out at www.meritagewine.org.

Yum.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

You’re going out to dinner. You should be spanked with a Carrabba’s noodle for eating in a chain restaurant.

Why? Independent restaurants define destinations. They are part of the community. They are charitable.

After all, who would spend $10k in a charity auction for the chef at Applebee’s to cook for them? Nobody. Christopher? Michael? They pull in that kind of scratch for charities that deserve it. Support these guys.

You’ll find the state’s culinary stars supporting the Boys & Girls Clubs of Greater Scottsdale’s upcoming Uncorked and Unplugged event at Desert Ridge Marketplace. And you’ll find the Valley’s best and brightest supporting Make A Wish Foundation. And the Arizona Liver Alliance. And hosting private charitable events.

We local guys give back. And the community embraces us. It’s good food, good karma and good cause. You don’t get the same mojo from Friday’s. Even if they do put together a mean stuffed potato skin.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

It’s been an eventful month in my world.

Got into a scuffle with a food critic, took a couple of body blows from bloggers. Punched back in some cases. Took advice to heart in a few others. Heard from the who’s who in Arizona eats, many of whom are among my closest friends, confidantes and competitors. Had fans, friends and family coming out of the woodwork. It was a wild ride.

So now what? Now throw a challenge out to New Times Chow Bella readers. Let’s meet.

I want your feedback. I want you to sit at my counter, challenge me to create a dish for you. I want to know what’s working. And god knows you’ll tell me if something isn’t.

Seriously. Let’s do this Monday, Oct. 6, at 6 p.m. It’s on me. It’ll be fun. Meet me at Eddie’s House, at the northwest corner of Marshall Way and Indian School Road. Tell me what you think.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

There are five things I love:
1. Sushi at AJ's.
2. Sushi at AJ's.
3. Sushi at AJ's.
4. Sushi at AJ's.
5. Sushi at AJ's.

Have you tried it? It’s incredibly fresh. Tasty. And made to order.

And here’s a confession: I was turned onto the AJ’s sushi counter (at Scottsdale Road and Lincoln) after hearing on the news that it received the board of health’s highest rating for restaurant cleanliness. Not a bad thing to have when you’re serving raw fish.

So I was wandering through the store, hungry, and stockpiled a few rolls. Okay, so I threw one back in the store and brought the rest back to my family. Seriously, I was hungry. And then I was happy. And even now, I have salmon eggs on the brain. Try it. You’ll see why.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

Fall is in the air, which means East Coast lobsters are at an all-time low. Why? The lobsters shed their shells this time of year, and are not as full of meat as they usually are -- though they are just as tasty.

If you’re shopping for lobsters, keep an eye out for grocery stores that have live tanks. Don’t reach for the cold stuff in the case. You’ll be disappointed. AJ’s, Albertson’s, places like that have tanks. The water should be clear. And most lobster-serving restaurants are receiving their daily shipments of these fresh guys. Keep an eye out for lobster specials throughout the Valley.

With lobster like this, we chefs are kids in a candy store. Personally, I’m smitten with Lobster bisque, but that’s just me.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

I just got back from Jackson Hole, Wyoming after fly fishing in the famous 1-fly tournament. Turns out I love fish…on a hook or on a plate. But let’s be honest, not all fish is sourced equally. And from pollution to sustainability, which pond your fish first called home does makes a difference.

So here’s some advice when you’re deciding on dinner:
1. Don’t buy it out of the backseat of a car. Or a cooler. No matter how great the deal seems. It’s likely a Rocky Point special, and though it may bring back memories of the family vacation, there’s a difference between Malecon fresh, and 10-hours-in-a-cooler-pick-up-truck fresh. You don’t want to find out what a difference that is.
2. If it’s glowing, it’s Chernobyl Catfish. Steer clear. Fish should not be rainbowed.
3. There’s no such thing as Arizona Sea Bass. And Canal Carp is not a delicacy.
4. Most Arizona Popcorn Shrimp are equivalent to deep-fried sea monkeys.

If you want sustainable, you can’t cut corners. Make sure your dish is Marine Stewardship Council (MSC) Certified. Those people are the fish police. Listen to what they have to say.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

By Eddie Matney

Whaddya think when you think Arizona-grown? Tacos? Menudo? Carne Asada?

Nobody ever thinks wine.

We insiders have a feeling that’s going to change. For the first time for this fine state, the wine coming out of here looks promising. And we hear Jerome is on the brink of another boom…this one will be of the barrel variety. Good soil. Good water. Good climate. All the makings for a good bottle or two.

Maynard Keenan of Tool recently took to some grapes in Jerome. And if a rock star doesn’t know alcohol, I don’t know who does. So keep an eye out for the Arizona Stronghold Mangus. Or taste the Cadeceus Primer Paso. You’ll like it.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

Editor's note: The below letter from chef Eddie Matney is in response to restaurant critic Howard Seftel's review of Eddie's House, in yesterday's Arizona Republic.

Dear Howard,

It was just a few months ago that we were both so excited to date again.

But you're right. You have changed.

You didn't try my new things. You hadn't savored the pomegranate chili chicken. You blew past the lobster bisque cappuccino. Turned a blind eye to grilled vegetable tabouli. We just don't know each other anymore. We've grown apart.

And I get it. We've been together a long time. I value what we have. Maybe we have taken each other for granted. Maybe the sex is stale between us, but we've invested so much. I wanted it to work between us.

But when it comes down to it, I still love the Rolling Stones. I know that when I buy a concert ticket in 2008, I want to hear Satisfaction. I need to hear Wild Horses. You are chasing starlets. I'm proud to be compared to Mick. And therein lies the problem, old friend.

Mick once offered a valuable lesson. And one that brings me peace after our first big fight. You can't always get what you want. But if you try sometimes, you might find...

Love,

Eddie

By Eddie Matney

Eddie here. Ya know, the only thing I know about blogging is how to say the word blogging. But I know how to talk. And I know food. And I know the nooks, crannies and noshes in Arizona that will blow your mind. So I have a feeling we’re going to get along just fine.

So let me start this little blog with a confession. If I had only $3 in my pocket, I’d indulge with two double cheeseburgers and a small Hi-C: $2.97 from McDonald's. Why am I telling you this? In this blog, we’re going to talk about the good, the bad, and the cheap. The way I see it…helping you find new guilty pleasures…that’s priceless.

Chef Eddie Matney is the owner of Eddie's House in Scottsdale.