Hassler, who grew up in the Valley, had a similar shift in thinking about food and how to eat it after studying abroad in the 90s.
“In America, life was all about go go go, but in France and Italy, your life is about dinner,” she believes. “What you will eat, who you will eat with, where you will eat, the conversation you have once you get there. That experience changed me.”
“I say it’s country French and American comfort food.”
Lauren Cusimano
A mostly self-taught chef, Hassler worked for a caterer in Italy, settling there and marrying. When she and her husband returned to Phoenix, she brought back memories of dining and cooking abroad.
Natasha Yee
The best plate of the evening? An order of burrata and meatballs off the Graze section of the menu. Hearty, heavy meatballs rest atop fresh burrata cheese, oozing over a rustic fennel tomato sauce. Leek oil adds depth while grilled country bread provided ample opportunities for dipping. An excellent starter, paired with a glass of Sonoma Cutrer Chardonnay –- buttery with hints of Golden Delicious apples, Bosc pears, toasted nuts, and oak spice. (Our vodka press was also done well.)
Another must-order: The Chopped Salad. This is an oft-mentioned dish at
New Times and elsewhere, and served at Citizen Public House for years. It s dubbed the Arizona State Salad. The thing has its own Facebook page. This Chopped Salad was served with pesto buttermilk dressing and a whole lineup of winners: arugula, couscous, Asiago cheese, pepitas, and dried currants. Timeless as ever. Kasperski, you ve still got it.