FnB Restaurant in Scottsdale

I’m skimming through the accolades Chef Charleen Badman has received for her whimsical kitchen creations at FnB Restaurant in Scottsdale. FnB and it’s chef have scored an amazing array of awards and accolades over the years, “the epicentre of creative Arizona Cuisine, restaurant of the year, restauranteur of the year, local hero, best chef and her infamous braised leeks have put FnB on Food & Wine Magazine’s Top Ten Dishes in the Country. Not to mention she’s been a nominee for the Best Chef Southwest at the James Beard Foundation Awards in both 2014 and 2015. Even before arriving at Charleen’s restaurant I was a little bit in awe.

We’re greeted upon arrival by the restaurants co-owner Pavle Milic, a charismatic gent who proudly sports colourful tattoo’s on his arms, gracefully whisking his way around the room to introduce each sip and nibble that makes its way to the table. He’s also the founder of Los Milics Wine and one of the biggest supporters for Arizona’s wine industry, “What’s really cool for me with Arizona wine is the pioneering spirit. This is not temperate weather. It’s extreme weather. Arizona wine is a new conversation, and there are a lot of new people getting into the game.”

Monsieur Milic ensured memories from our meal at FnB were wine sloshed, flecked with joyous giggles and the odd hiccup. Chef Charlene that evening produced an epic feast which rightfully so has landed her the coy title “vegetable rockstar,” from several local food fans. We begin by snacking on a few wee bowls of tapas; crispy Tuscan Kale Falafel, Peruvian Chicken Spring Rolls dipped in creamy aji aioli and a simply titled Salad of Watermelon offering a nod to summers bright flavours featuring sweet beets, crunchy pumpernickel and fluffy goat cheese.

Later in the evening Pavle arrived with a coy grin on his face as the pomp and panache of a pretty plate parade arrived at our feasting table. Our eyes lit up as we slowly moved our hands towards our cameras. Spicy grilled broccoli sits in tangerine aioli while adorned by crunchy pistachio while a simple bowl of paper thin sliced porcini arrives muddled with kohlrabi, nutty parmigiano, lemon, olive oil and thyme. I mistake the Gilfeather Rutabega for a steaming plate of sour cream peirogies (that mountain of creme fracihe was deceiving) and gobbled down a generous helping of pasta whose aroma made me feel as though we were indulging in a hinterland picnic, plump noodles tossed in peas, morels bacon and tarragon.

Dessert was a delight and I’m still trying to figure out how we all managed to polish her off (I’m eying that wine). The table raved for Butterscotch Pudding (the restaurants signature sweet move) which is topped with hand-whipped cream and ground nutmeg but I find myself swooning seriously for the honest Ginger Cake which pairs perfectly with meyer lemon curd and buttery vanilla ice cream. You could say I also sampled through the Chocolate Flourless Cake and pomegranate and blood orange adorned Vanilla Panna Cotta but then things would just seem a little excessive.

The Feast:

Tuscan Kale Falafel

sina’s special sauce, micro cilantro

Peruvian Chicken Spring Rolls

pecan, aji aioli

Salad of Watermelon

beets, pumpernickel, vadouvan, goat cheese

Spicy Grilled Broccoli

tangerine aioli, pistachio

Fresh Porcini

kohlrabi, parmigiano, lemon, olive oil, lemon thyme

Spaghetti Squash