Neighbors
www.SanTanSun.com
April 2 - April 15, 2016
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Chef Jared Allen bakes old-world artisan bread. STSN photo by Judi King
American Way Marketplace Café has a nostalgic ambience. STSN photo by Judi King
The flatbread pizza is made using Allen’s sourdough bread recipe. Submitted photo
Chef Jared Horton and owner, Mike Moore, stand in front of the giant smoker. STSN photo by Judi King
NOSTALGIA from page 43
his expertise to the café where he now serves as head chef. Both men contribute to the innovate selections at the Marketplace Café. Though the smoker is fundamental for the incredibly moist and tasty smoked meats like the double-smoked turkey and the 30-day wet-aged tri-tip beef, it is also used to create some unique entrees that really freshen the menu. To create his version of a smoked egg salad sandwich ($6), Morton boils the eggs, deshells them and places them in the smoker for three hours to allow the smoke to completely permeate the eggs. That extra smokiness makes it taste like egg salad—and bacon. It’s a scrumptious surprise. A vegetarian, Allen created a recipe for a smoked meat substitute by using a 20-pound jackfruit—the large tree fruit native to Southeast Asia. The jackfruit is smoked for three hours, then prepared just
like pulled pork. The taste and texture is remarkably similar. The smoked jackfruit is served on a brioche bun and topped with tangy slaw and house barbecue sauce ($7.50). There are eight sandwiches on the menu ranging in price from $6 to $9. Although the smoked meat sandwiches are the favorites, there are other inventive selections such as the Cuban club made with smoked pork or chicken, deli ham, turkey, bacon, Havarti, horseradish cheese and dill pickle, served with Cajun aioli on a ciabatta roll ($9). The salad selections range from $7 to $9 and include my favorite, the BLT, which is made with bacon, romaine lettuce, cherry tomatoes, red onions and feta cheese tossed in a buttermilk dressing, served with sourdough bread ($8). Aside from the sandwiches and salads, there are four distinctively delicious flatbread pizzas to choose from that Allen makes, using his sourdough bread recipe for
the crust ($7 to $8). Being a cheese lover, I decided to try American Way’s house soup, cheddar ale ($3.50 to $6), which is a mix of cream cheese, sautéed green and red peppers, buttermilk, roux, ale, house-made croutons and cheddar. I loved it. There were so many layers of flavor in this tasty soup. Although I had no room for dessert, I was lured by the description of Allen’s chocolate croissant ($3.50), when he said that it has 48 laminations—with butter on each layer—and the process is spread out over three days. I could not resist. It was decadent. There are so many things to like about this place. It is a must-try new restaurant that is sure to become a Valley favorite.
The food is traditional, as wellhandcrafted and freshly made. All of the breads, pastries, smoked meats, salad dressings, soup, chili and sauces are made daily from the finest ingredients. Moore credits his two chefs, Jared Allen and Jared Horton, for the exceptional food that is served at the café. A Le Cordon Bleu graduate, Allen was a finalist in the Martha Stewart American Made program. He has been making oldworld artisan breads and pastries out of his Mesa home for years. He moved his company, Proof Bread, into the Marketplace Café, where he now serves as general manager, baker and chef. All of the breads, pizza dough and delectable pastries are made daily by Allen. Horton, also a culinary school graduate, was a sous chef at numerous restaurants in Seattle where he created menu items, and also hired and trained new chefs. He brings
American Way Marketplace Café is located at 1509 N. Arizona Ave., Chandler. For more information, call (480) 722-1877 or visit www.americanwaymarket.com.
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