24 Carrots!

Today, Jan 11th, as I celebrate the anniversary of not just one, but two extraordinary milestones in my culinary journey, I'm overwhelmed with gratitude and reflection. Ten years apart, on this very date, I had the honor of participating in two very different competitions that both hold a special place in my heart.

The first, from 2012, was the very first cooking competition I was ever invited to (shoutout Susie Timm!)- a pancake throwdown. I was hesitant, but at Susie’s encouragement, I agreed to join. The sole vegan chef there, I presented two dishes: a tropical paradise pancake featuring pineapple coconut compote, and an orange blossom syrup and a gluten-free, vegan, Mexican hot chocolate pancake with a spiced, and spicy, homemade fudge sauce. I was still rather scrappy at the time- mixing ingredients for my batter in the back of the car en route to the competition. I'll admit, when we arrived, I was very intimidated. Unlike the other chefs, I did not wear (or own) a chef coat, hadn’t brought branding or table decorations, and within 10 mins of the start of the competition, my $19 grocery store griddle dramatically burned out. Kindly, the chef next to us lent us a spare burner so that we could still compete. 300 some odd pancakes later, thrilled to have just survived the experience, we were packing up to head out, never expecting what happened next, “and the winner is…24 Carrots!”. I was in shock, what an incredible honor. The chefs I so admired in that room came over to shake my hand and congratulated me, giving me a much needed boost of confidence that perhaps I did, in fact, belong.

That competition was 4 years into my restaurant journey, 10 years later, I would turn on the television to the Food Network, to watch myself compete again.

I will never forget that day, and will never forget that call- I had locked the door to 24 Carrots for the last time, an abrupt closure, and turned in the keys. 4 hours later I got a call from a producer with Guys Grocery Games. I mentioned that I no longer had a restaurant, knowing that Guy’s shows often supported small, family businesses, and said I would understand if they preferred to lend their support to another. Kindly, their offer remained extended and I accepted.

The evening before the competition, I sat in silence out on my hotel balcony, smiling into the sun, and reminded myself that I was here to cook and to celebrate saying “yes” and challenging my comfort zone.

The competition itself was a blur, a flurry of ingredients and a race against the clock. I had cleared round one, against two esteemed vegan chefs and restaurateurs, and now, in round two, found myself in competition with a seasoned chef, and Food Network Judge. The very people I watched on tv, were standing in front of me, competing beside me….and congratulating my (narrow) win.

It’s shocking how much, and how little, difference 10 years can make. Time did not spare my nerves, but did hone my skill- I had tasted a thousand dishes, plated several thousand more in those 10 years, and competed enough to trust my hands, my heart and myself. I don’t think I could ever thank Guy Fieri, or his team, enough. Insecurity breeds in darkness, the light they shared reminded me of who I am and who I will always be, restaurant or not- a chef.
As I celebrate these twin triumphs, and reflect on the decade of growth in between, I am filled with gratitude for what was and anticipation for what will be.
So my friends, here’s to embracing the journey, to the challenges of tomorrow, to the infinite possibilities of “yes” and to weaving a narrative that inspires me today, and will motivate me tomorrow. ♥️

Holiday cooking has always brought me joy♥️. I love to indulge in the ritual of festive feasting, and find that it is the perfect opportunity to introduce and include children in the kitchen. Beyond the joy of quality time together, the stories told & traditions passed on, there are so many wonderful reasons to invite children to cook with you. Grateful to for giving me the space to share my love of cooking with children, and for including one of my favorite holiday recipes- super easy fudge pops, link in bio! ♥️

https://greenlivingmag.com/holiday-cooking-with-children/?mibextid=UyTHkb

this past monday was spent introducing students to a snapshot of Arizona’s agricultural diversity and traditional native cuisine through ingredients, recipes and techniques. Chef Shannon Reina, food service director across the has been kind enough to share her recipes, heritage and expertise to guide this effort. With , at the teaching kitchen, students explored poshol- a slow simmered bowl of delicious pima wheat berries, tepary beans & corn. Additionally featured was a creamy blue corn porridge topped with roasted squash- a recipe crafted from community recipe submissions in partnership with the AZ department of education. Amazing to see all the ways community, agriculture, heritage & history melds on a plate. Always grateful to the chefs of and our community of farmers for opportunities like this to share, learn & grow.

For the last time…🧡kitchen specials 🧡
•Fried Pickle Burger
Two double fried pickles, housemade burger, Tapatio cheeze (with peanut, almond & cashew) sauce, LTO
• Chikun & Dumpling quesadilla
Stewed soy-chikun, squash, purple onion, broccoli, carrot, peppers, cauliflower, green beans, spinach, gf dumplings & coconut cheeze
•Chikun Shawarma Tacos
Rainbow vegetables, grilled soy chikun shawarma, cashew-sesame tatziki
•Soup: vegetable lentil

Swipe & check out our additional specials this week, as well as a sampling of our “farewell market” filled with scratch made staples from our pantry to yours 🧡

Adjusted hours this week:
Tues-friday (11AM-7PM)
Saturday (9AM-9PM)
Sunday (9AM-5PM)

Thank you for your patience, friends! 🧡

Missed our plate? Don’t miss our “second helpings” smothered burrito! Stuffed with all our favorite fall flavors (mashed potato, green bean casserole, harvest stuffing & turkeh), smothered in mushroom gravy & topped with cranberry sauce & cashew cheese 🍁🧡
Contains: nuts, seeds, soy, gluten, & gratitude.
Order online Saturday & Sunday [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving till we’re out! Come say hi, grab some brunch and stay a while 🧡

We’re taking two days to recharge and renew, hope you all have the chance to do the same. 🍂
Nov 25th- Nov 26th, CLOSED
Nov 27th, OPEN at 9AM!
🍂
Grateful for all of you, 🧡, see y’all Saturday.

Strawberry Vodka Spritzer, cheers! Swipe, See & Sip! 😘🍓

🍂🍁We would be honored to make you a thanksgiving feast 🍁🍂
Order online www.24Carrotscafe.com, menu available “ala carte”, or as a “complete meal” serving 1 or 4.
Swipe & see 👉🏽
options available.
Thankful for our community, our ability to serve & the joys of compassionate cuisine. 🧡

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🧡kitchen specials 🧡
•Queso Fundido Burger•
House soyrizo, pepperjack cheeze & cashew-coconut fiesta queso, LTO
•Mezze Magic quesadila•
Artichoke, chickpea, squash, purple onion, kalamata olive, ajvar(red pepper & eggplant relish), tahini & coconut cheeze
•Sunflower Taquitos•
Stuffed with lentils & sunseed, topped with cabbage, herb chimichurri, cashew-coconut cheese
•Soup: Golden Squash Florentine

🍁🍂Autumn Harvest Pancakes 🍂🍁
Fluffy cinnamon pancakes + cranberry-walnut-apple compote + coconut whip & delicious agave-maple syrup. Hey there, , you’re lookin good!
Contains soy, gluten & nuts, available upon request.
Order online Saturday & Sunday [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving till we’re out! Come say hi, grab some brunch and stay a while 🧡

& everything nice!

💥Wasssup Bruh-sels Burger💥
hand-packed veggie burger • crispy fried brussels sprouts • balsamic roasted apple, onion, cranberry chutney • labne • scratch made bun • effortless hilarity 🌱
Available upon request.
Order online [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving this week till Sunday or we’re till out!

🧡kitchen specials 🧡
•Wassup Bruh-sel Burger
Crispy Brussels, apple-onion-cranberry chutney, creamy herb labne, LTO, house made burger & bun
•BBQ Pulled Porq Tacos
BBQ carrots & artichoke, house bbq sauce, creamy cabbage slaw
•Yellow Thai Curry quesadila
Potato, carrot, onion, asparagus & green beans & coconut cheeze
•Soup: southwest veggie chowder

Spooktacular sips today: Heart of Darkness berry lemonade! A delicious, antioxidant rich refresher on this beautiful (spooky 👻) day!
serving till we’re out! Come say hi, and stay a while 🧡

This weekend’s brunch- Pumpkin streusel pancakes! 🎃
Two fluffy pancakes + pumpkin caramel + maple cinnamon buttah + pumpkin spiced streusel!
Available upon request.
Order online [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving this Saturday & Sunday till we’re out! Come say hi, and stay a while 🧡

# & everything nice!

🔥Muscles from Brussels Tacos 🔥
Crispy fried Brussels sprouts, cabbage, greens, herb chimichurri, aioli, fried plantain crumb 💪🏽

Order online [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving this week till Sunday or we’re out!

🌮

🌺Island Paradise Burger 🌸
Mango-ginger chutney, spicy pepper cheeze & creamy citrus tahini, greens, tomato & onion, and house made burger on a fresh baked bun. 100% made from scratch, in-house & with (moderate) amounts of love 😘
Available upon request.
Order online [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving this week till Sunday or we’re out!

🧡kitchen specials 🧡
•Island Paradise Burger
Mango-ginger chutney, pepperjack cheeze & creamy tahini, LTO, house made burger & bun
•Muscles from Brussels Tacos
Crispy Brussels sprouts, cabbage, greens, herb chimichurri, aioli, fried plantain crumb
•Unrolled cabbage roll quesadila
Lentil & sunseed beeph, purple cabbage, tomato sauce, brown rice & coconut cheeze
•Soup: Samosa Stew

Bats on a cake. Super Fly ;) 🦇
;)

Load up on all the spooky treats, it’s a no-brainer! 👻
Spookin’ folks till 9pm tonight, & 5pm sunday- boo!

;)

🧡kitchen specials 🧡
•Raspberry Jalapeno Burger
Raspberry-jalapeno sauce, whipped house ricotta, LTO, house made burger & bun
•Sweet Beet Tacos
Tahini-roasted beets, sweet potato & chickpea, greens, balsamic drizzle, spiced walnut crumb
•Keema Lentil quesadila
Curried lentils & soy beeph, peas, spinach, & coconut cheese, with tamarind drizzle
•Soup: Harissa Carrot with lentils

🔥Chili-garlic noodle bowl 🔥
Seasonal veggies (scallion, baby corn, peppers, onion, broccoli, cauliflower, carrot & zucchini), smoked tofu, in a peanut chili sauce, with fried garlic, shaved beets, purple cabbage & cucumber 🧡
Contains: nuts, seeds, soy, gluten
Order online [ www.24carrotscafe.com], swing on by or give us a call [480.753.4411] ; serving this weekend till we’re out!