>> AND NOW AN ARIZONA PBS ORIGINAL PRODUCTION.

♪♪ >> CHECK, PLEASE ARIZONA IS MADE POSSIBLE BY WHITFILL NURSERY, PROUD TO SUPPORT ARIZONA PBS.

OVER 200ACRES OF ARIZONA GRN TREES, CITRUS AND PALMS AND WHITFILL NURSERIES STILL DOS THE DIGGING.

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>> FINDING A LOCAL DENTIST N BE DIFFICULT FROM BASIC CLEANINGS AND FILLINGS TO COSMETIC PROCEDURES, EVEN IMPLANTS, BEST DENTALCAREAZ.COM.

>> LAWNS BY LES.

PROUD TO SUPPORT 8, ARIZONA PBS.

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♪♪ >> I'M CHEF MARK TARBELL AND WELCOME TO CHECK, PLEASE, ARIZONA, THE SHOW WHERE PEOE DINE AND THEN DISH.

THIS IS HOW IT WORKS.

WE ASK THREE GUESTS TO RECOMMEND THEIR FAVORITE RESTAURANTS AND THEY GO TO H ONE, AND EAT AND DRINK, SEPARATELY OF COURSE, AND TN SHARE THEIR EXPERIENCES WITH US.

WE HAVE STOPS IN CORNVILLE D SEDONA.

MEET DAVE CLEVER, A MARRIED FATHER OF TWO FROM PRESCOTT.

HIS PICK SERVES MEXICAN CUISINE.

AND NICOLE VANWIE IS A SYSTS ANALYST AND A PHOENIX NATIVE AND LOVES TO EAT OUT.

HER PICK SITS ALONG A CREEKD KIM ACKER, A VOLUNTEER CHEFO TEACHES WOMEN IN CRISIS HOWO COOK.

SHE SAYS HER CHOICE IS A PERFECT FIRST STOP ON ANY WE TASTING TOUR.

IT'S PAGE SPRINGS VINEYARDSD CELLARS.

YOU WILL FIND IT ON WEST PAE SPRINGS ROAD IN CORNVILLE.

>> WANES ARE EXPRESSIONS OF PLACES.

IT'S LIQUID LAND SCAPES.

MONET HAS PASTELS AND OILS D YOU LOOK AT IT VISUALLY ANDT GIVES YOU A SENSE OF WHAT TT PLACE IS LIKE.

I CONSIDER MYSELF AN ARTISTF LANDSCAPE, BUT I USE LIQUIDS INSTEAD.

MOST OF THE GRAPES THAT WE W CHARDONNAY, AND SYRAH, THEIR PARENTAGE WAS IN THE MIDDLE EAST.

IT'S A HIGH DESERT.

IT'S NOT LIKE SAND DUNES BUT THE SLOPES LIKE HERE.

YOU ROLL INTO A TASTING ROOM AND IF YOU THINK YOU ARE HAG YOUR TYPICAL, I WILL SIP A W WINES, THE EXPERIENCE IS DIFFERENT.

WE HAVE A BISTRO IN OUR WINE ROOM.

WE HAVE AN AMAZING SELECTIOF TAPAS AND THE LARGEST SELECN OF CHEESES AND OUR OWN CURED MEATS AND THEN, OF COURSE, E HAVE AMAZING WINES.

I MEAN, OBVIOUSLY, I'M PROUF MY OWN PLACE.

THERE ARE A LOT OF GREAT THS GOING ON HERE.

THERE ARE TWO OTHER WINERIES DOWN THE ROAD.

JAVELINA LEAP, AND SO MANY OTHERS.

AND BECAUSE THE WINERIES, BETTER RESTAURANTS, TEA HOUS AND OLIVE OIL TASTINGS.

AT OUR PLACE, OUR MANTRA IS PEOPLE DON'T JUST GO SOMEWHE TO TASTE A WINE AND BUY A BOTTLE AND LEAVE.

PEOPLE GO SOMEWHERE BECAUSE THEY WANT TO CONNECT WITH SOMETHING.

THEY WANT TO HAVE AN EXPERIENCE, RIGHT?

I MEAN, I'M A WINE MAKER AT HEART BUT THAT'S ONLY A SMAL PORTION OF WHAT WE DO AND WY WE ARE HERE.

WE ARE HERE TO MAKE PEOPLE HAPPY, FIRST AND FOREMOST.

WE ARE HERE TO SHARE SOMETHG THAT IS REALLY DEAR TO OUR HEARTS.

CONNECT THEM WITH THIS PLAC.

BUT HOPEFULLY THEY WALK AWAY GOING WOW, YOU KNOW, MY LIFE HAS CHANGED JUST A LITTLE B.

♪♪ >> SO WHY DID YOU CHOOSE PAE SPRINGS?

WHAT DO YOU LOVE ABOUT IT, ?

>> WE DISCOVERED IT YEARS A.

WHEN YOU DRIVE UP, IT'S A WE STRUCTURE AND A DIRT ROAD AD YOU WALK IN AND IT'S WELCOMG AND COMFORTABLE AND IT'S LOD AND THERE'S WINE GOING ON.

>> CHEESE.

>> CHEESE AND THERE'S VIEWSD YOU CAN HEAR THE CREEK AND S BEAUTIFUL.

>> SPEAKING OF WINE, DID YOU HAVE ANY WINE?

>> I DID.

ONE OF MY FAVORITES IS PINOT NOIR, AND THEY SAID NO, COME BACK IN JUNE.

WHAT I DID HAVE WAS A SYRAH, THE 2014 SYRAH, AND IT WAS DELIGHTFUL.

I DON'T LIKE WINE THAT HAS O MUCH OF THE HEAVY TANNINS AD SO IT WAS NICE AND SMOOTH AD NOT TOO-- >> NOT TOO DRY AND PUCKERY.

>> YES, I DON'T LIKE THAT IY WINE.

AND THEN MY HUSBAND, WE'RE TRYING TO ELEVATE HIM FROM DESSERT WINES BUT HE LIKES E DESSERT WINES HE HAD A 2014 MALVASIA.

AND IT WAS PRETTY GOOD AND T TOO SWEET.

>> WHAT I HAVE BEEN TOLD, LE THE MALVASIA, THESE VARIETIS ARE WORKING VERY WELL.

>> DID YOU TRY ANY WINE?

>> I DIDN'T.

MY HUSBAND DID.

HE HAD A CHILLED WINE FLIGH.

HE WAS THRILLED WITH THE DEL THAT OUR WAITER WENT THROUGH AND HE GAVE THEM THE BACKGRD AND HOW THINGS BLENDED TOGETHER.

THAT WAS REALLY NEAT.

>> I ACTUALLY TRIED THE FLIT OF RED WINES AND THE OTHER WINES THAT THEY GROW THERE A GRANACHE.

I ENJOYED ALL OF IT.

>> KIM, WHAT DID YOU HAVE, .

>> WE STARTED WITH THE ALPIE CHEESE PLACE AND THIS WAS SS AND GOUDA, JUST ENOUGH TO SHARE.

AND WE SHARED THAT AND IT CE WITH SOME APPLE CHUTNEY, WHH WAS JUST THE RIGHT-- THE CRACKER AND JUST THE RIGHT THING TO START WITH.

JUST THE RIGHT AMOUNT OF SWEETNESS AND IT WAS SAVORYD PERFECT WITH THE CHEESE ANDE CRACKERS.

>> AND SO IT CUTS SOME OF TE RICHNESS OF THE CHEESE.

>> TELL ME ABOUT YOUR WINE D CHEESE PAIRING.

>> WE HAD A GLASS OF WINE OF SOMETHING THAT WE WANTED TO HAVE.

IT WILL ENHANCE AND BRING OT THE FLAVORS.

>> I'M GLAD YOU SAID THAT, BECAUSE IT REALLY-- IT'S ALL ABOUT ENJOYMENT, AT LEAST I FEEL IT IS.

YES, TECHNICALLY THERE CAN E SOME COMBINATIONS THAT WORK BETTER THAN OTHERS AND SOME THAT DON'T, BUT IF YOU ARE ENJOYING THE WINE AND ENJOYG THE FOOD, THEN YOU HAVE THE PERFECT PAIRING.

>> NICOLE, WHAT DID YOU HAV?

>> WE HAD THE SAUSAGE SAMPL.

HAD WAS HOME MADE SAUSAGES D IT HAD I BELIEVE AN ORZO SA.

IT WAS REALLY GOOD.

AND THEN THEY BROUGHT IT OUT WITH SOME FRESH BREAD, OF COURSE AND THAT WAS GOOD.

>> AND YOUR 6-MONTH-OLD LIKD THE MUSTARD?

>> HE LOVED IT.

>> KIDS CAN DO THAT.

LATER THEY'RE LIKE, MUSTARD?

I'M NOT TOUCHING IT!

>> DAVE, WHAT DID YOU HAVE?

>> THEY HAVE THE HOMEMADE CD SALMON, EXCELLENT, THICK PIECES.

NOT TOO SALTY.

WE HAD THE PESTO GRILLED SHRIMP.

AND NICE LARGE PIECES OF SHRIMP, THE PESTO GAVE IT A NICE SALTY PESTOY FLAVOR ANY ONLY COMPLAINT WAS THAT WE DIDN'T GET ENOUGH.

>> SO KIM, WHAT DID YOU HAVE FOR AN ENTREE.

>> I HAD THE MEAT PIE WHICHS WONDERFUL PIZZA.

IT WAS JUST THE RIGHT AMOUN, JUST THE RIGHT SIZE.

AND IT WAS ENOUGH TO SHARE T I COULD ALSO EASILY EAT IT MYSELF BUT IT WAS LOADED WIH CHEESE AND PEPPERONI AND SAUSAGE ON THERE AND IT WAS CRISPY.

YOU DON'T WANT TO HAVE A SOY PIZZA.

>> WE HAD THE T.&A.

PIZZA AD IT HAD PESTO AND CHEESE ANDE ARTICHOKE HEARTS AND-- >> SO T.&A.

MEANS-- BECAUSE IT'S FAMILY.

>> IT MEANS TOMATO AND ARTICHOKE HEARTS.

>> OKAY.

>> DAVE, WHAT DID YOU HAVE.

>> WE HAD THE MUSHROOM PIZZ.

IT WAS FANTASTIC.

NICE STONE-FIRED PIZZA AND THIN, CRISPY CRUST, AND IT D A UNIQUE SAUCE AND PORTOBELO MUSHROOMS AND THE FOREST MUSHROOMS.

IT WAS THE MOST MUSHROOMY PIZZA.

>> AND FUNGI PIZZA.

>> BUT NOTHING TOPS OFF THE MEAL THAN DESSERT.

>> MASCARPONE CHEESECAKE.

IT CAME WITH A WONDERFUL BLACKBERRY SAUCE AND CARAMEN THERE DRIZZLED.

>> CARAMEL AND BLACKBERRY?

>> WE HAD THE CHEESECAKE BUY WIFE HAD THE LOCALLY MADE FUDGE.

AND THEY CAME WITH LOCAL APPLES.

IT'S LOCALLY SOURCED FOOD.

>> WE DID THE BRIE PLATTER.

IT WAS THREE SELECTIONS OF BRIES AND CANDIED NUTS AND CRACKERS.

>> I GO FOR CHEESE EVERY TI.

I'M NOT REALLY A DESSERT PERSON, EXCEPT FOR SOMETIMES CHEESECAKE.

KIM, YOU LOVE TO TRAVEL AND ARIZONA WINE INDUSTRY, THE PASSION THAT'S GOING INTO IT ALL OVER STATE, UP AND DOWN, HAVE YOU BEEN TO SOME OTHERS THAT YOU LIKE TOO?

>> YES, WE HAVE GONE TO JAVALINA WHICH IS RIGHT AROD THE CORNER FROM PAGE SPRINGS AND ANOTHER FAVORITE IS ALCANTERA IN CORNFIELD.

YOU CAN HIT THAT ON THE WAY HOME.

>> IT'S EXCITING.

IF YOU WOULD LIKE TO TRY PAE SPRINGS VINEYARDS, RESERVATS ARE NOT ACCEPTED.

THE AVERAGE TAB IS $18 WITHT DRINKS.

♪♪ >> NEXT IS NICOLE'S CHOICE E ARE TRAVELING JUST UP THE RD TO UP THE CREEK BISTRO AND E BAR.

IT'S ALSO ON NORTH PAGE SPRS ROAD IN CORNVILLE.

>> WHEN WE FOUND UP THE CRE, WE KNEW WE WERE NOT ONLY BUG A RESTAURANT BUT A PIECE OF ARIZONA HISTORY.

IT'S LIKE TAKING A STEP BACN TIME.

YOU LOOK AT THE SYCAMORE TRS OUT THE WINDOW AND YOU ARE LIKE, THIS IS ARIZONA?

AND THE WATER DOWN BELOW.

AND YOU ARE IN THIS BEAUTIF, LUSH, ENVIRONMENT, AND THERS NO OTHER PLACE HIKE IT.

>> THE FOOD AT UP THE CREEKS TRADITIONAL FAIR WITH A TWI.

SO THE FLAT IRON STEAK AU PE IS PAN SEARED AND ROASTED IN THE OVEN AND THEN WE COOK TT DOWN TO A REALLY RICH SAUCED TOP IT WITH OUR ONION FRITE.

THE BIGGEST SURPRISE IN OWNG UP THE CREEK IS THE LOCALS AROUND HERE WHO ARE HERE FOR THE WINE INDUSTRY.

THAT'S I DIDN'T CAME HERE.

I'M A SOMMLIER.

AND I THOUGHT HERE IS THE WE INDUSTRY IN ITS INFANCY.

WE HAVE 20 ARIZONA WINES ALL AVAILABLE BY GLASS.

YOU WILL FIND BOTTLES HERE T YOU WON'T FIND ANYWHERE.

THE WINES HERE ARE FANTASTI.

THE CLIENTELE HERE ARE OUR T FRIENDS.

AND IT'S JUST A BLAST.

>> SO WHAT SURPRISES YOU ABT THIS LITTLE PLACE.

>> THE FRONT IS SO UNASSUMIG THAT YOU WOULDN'T EXPECT THE CALIBER FOOD AND SERVICE THT YOU GET ON INSIDE AND IT'S D OF LIKE A LODGE OR A TAVERN TYPE OF FEEL.

>> I ACTUALLY FELT LIKE WE E IN A TREEHOUSE JUST BECAUSE THERE WAS A BIG FIREPLACE IN THE CENTER WHICH LOOKED HIKA TREE TRUNK AND THE WHOLE BAK WALL WAS JUST WINDOWS.

BEAUTIFUL, BEAUTIFUL VIEWS.

THE CHEF WAS WALKING AROUNDD WAS TALKING TO ALL THE GUESS AND CAME BY AND TALKED TO US TOO.

HE SAT DOWN AND HE PLAYED A SONG.

>> THAT'S REALLY COOL.

A LITTLE MUSIC.

A LITTLE CHOPIN OR ELTON JON TO LIVEN THINGS UP.

>> DAVE, TELL ME WHAT YOU HD FIRST.

>> WE SCARTED WITH THE GRILD BROCCOLINI, AND THAT WAS JUT COOKED PERFECTLY.

NICE CHARRING ON IT.

TENDER, JUST FANTASTIC!

>> WITH YOU KNOW, WE WENT FR LUNCH AND WE STARTED WITH TE COWBOY CAVIER WHICH SOUNDED LIKE SOMETHING YOU SHOULD HE IN A TREEHOUSE SETTING.

>> IN ARIZONA.

>> AND IT WAS BLACK BEANS AD IS IT HAD SOME PEPPERS IN TE AND IT WAS THE RIGHT TOUCH F VINEGAR AND IT CAME WITH SOE CHIPS THAT TO ME THEY WERENT COOKED ALL THE WAY.

SO WE ACTUALLY DID ASK THE F ABOUT THAT.

HE SAID THAT THEY HAD NOT BN COOKED ALL THE WAY.

THEY WEREN'T AS CRISPY AS WE LIKE OR SALTY.

WHEN YOU ARE DIGGING AROUNDN THE BEANS, IT WAS NICE.

THERE WAS CREAM CHEESE AT TE BOTTOM WHICH WAS A PLEASANT SURPRISE.

IT WAS NOT SOMETHING I HAD THOUGHT WOULD BE THERE.

>> WELL, MAYBE YOU WENT BEFE ME BECAUSE THEY-- AND THEY TOOK YOUR ADVICE BECAUSE THE CHIPS WHEN WE WENT WERE GRE.

THEY WERE SOME OF MY FAVORIE CHIPS.

THEY ARE THE THICKER TORTILS AND THEY HAD PLENTY OF SALTN THEM.

AND WE HAD THE SAME THING, E COWBOY CAVIAR.

AND WE-- >> IT SOUNDS LIKE THEY LISTD TO THEIR CUSTOMERS.

AND IF THEY DIDN'T, THEY WOD BE UP THE CREEK!

>> RIGHT!

[ LAUGHTER ] >> WHAT DID YOU HAVE NEXT, .

>> I HAD THE CLAM CHOWDER WH YOU COULD TELL THAT IT WAS HOMEMADE.

IT WAS THIN.

IT WAS NICE AND THIN AND THE WERE MORE CLAMS THAN POTATO, WHICH YOU ALWAYS WANT TO HAE IN A CLAM CHOWDER.

IT WAS A GREAT LITTLE BOWL.

NOTHING FANCY.

CAME WITH SOME OYSTER CRACKS AND THERE YOU GO.

>> PRETTY STRAIGHT UP.

AND, AGAIN, ANOTHER DISCOVEY IN ARIZONA, FIREPLACES, WIN, WATER, AND NOW CLAM CHOWDER!

SO WHAT DID YOU HAVE NEXT?

>> I HAD THE PAGE SPRINGS BURGER WHICH WAS A NICE THIK BURGER AND IT HAD MUSHROOMSD CHIPOTLE MAYO ON IT.

IT WAS REALLY GOOD.

AND THEN IT CAME WITH THE GARLIC FRIES, WHICH WERE NIE CRISPY FRIES WITH GARLIC ON TOP.

YOU CAN'T GO WRONG.

>> EXCEPT YOUR DATE MAY HAVA PROBLEM.

>> I'M MARRIED, SO-- >> CHIPOTLE CAN BE SMOKY AND SPICY.

DID THAT COME THROUGH.

>> IT DID.

I THINK IT WAS JUST THE RIGT AMOUNT.

>> DAVE?

>> WELL, I HAD THE VENISON.

>> OH!

>> AND, YOU KNOW, I'M NOT NORMALLY A VENISON FAN.

BUT THE WAITRESS WAS VERY KNOWLEDGEABLE AND I HAD IT COOKED MEDIUM AND CAME WITHE BLUEBERRY SAUCE OVER TOP OF.

>> VENISON, KIM WILL ATTESTO IT.

THE MORE YOU COOK IT, THE TOUGHER IT GETS.

AND WE ALSO HAD THE LAVENDER CHICKEN WHICH WAS ANOTHER INTERESTING DISH.

AGAIN, REALLY GREAT FLAVOR N IT.

>> WELL, HERBS AND BERRIES,T SOUNDS LIKE.

YOU HAD A LITTLE SOMETHING ELSE, A INITIAL FRY, I THINE WERE TALKING ABOUT EARLIER.

>> THERE'S A SIGN THAT SAYS FISH FRY.

I HAD THE FISH FRY, AND THE FISH-- WHEN I THINK FISH FR, I WANT THE FISH TO BE PILEDP AND OVERFLOWING.

IT WAS DONE WELL, AND CRISP.

WE HAD THE SAME GARLIC FRIES YOU.

>> FOR DESSERT WHAT DID YOU HAVE?

>> CREME BRULEE.

IT WAS MADE FRESH BUT IT WAS NOT COOKED ALL THE WAY.

WE WOULD LIKE TO GO BACK AND TRY DINNER BECAUSE IT'S SOUS LIKE THERE WAS A DIFFERENT EXPERIENCE FOR DINNER.

>> WE HAD THE CHOCOLATE TORE AND THE PEACH COBBLER AND TE CHOCOLATE TORTE IS UNBELIEVABLE!

IT'S THE SAME CONSISTENCY YU GET FROM LIKE A CHEESECAKE T IT'S JUST CHOCOLATE.

SO, YOU KNOW-- >> NOTHING WRONG WITH THAT.

>> OH, NOTHING WRONG WITH TT AND I'M A BIG CHOCOLATE FAN.

>> WE HAD A COUPLE OF THING.

WE ALSO HAD THE PEACH COBBLR WHICH WAS VERY GOOD AND ONE INTERESTING THING IS THE BUR MILK PIE, WHICH I NEVER HAD BEFORE.

IT WAS INTERESTING.

IT'S A THICK, THICK CUSTARD.

>> AND MADE PROBABLY WITH BUTTERMILK.

>> YES.

>> AND HAS A LITTLE TARTNES.

I LIKE THAT TO BALANCE OUT E SWEETNESS THIS DESSERTS.

>> VERY GOOD.

VERY SMOOTH.

>> SOUNDS DELICIOUS.

>> IF YOU WOULD LIKE TO TRYP THE CREEK BISTRO, RESERVATIS ARE ACCEPTED AND AVERAGE TAS $25 WITHOUT DRINKS.

AND NOW DAVE'S FAVORITE IT'S ELOTE CAFE, IT'S ON STATE RD 179 IN SEDONA.

>> THE FOOD SCENE IS GROWING HERE IN SEDONA AND IT'S GETG BETTER EVERY DAY.

YOU ARE IN WHAT'S CALLED THE VERDE VALLEY, WHICH MEANS GN VALLEY AND THERE'S A LOT OF BERGONNING FARM SCENES HAPPENING HERE AND AS YOU CN TAKE ADVANTAGE OF, IT YOU D. THAT SHAPES AND MOLDS WHAT E DO.

THE RUNAWAY HIT IS THE PORK CHEEKS AND ELOTE.

ACTUALLY, ELOTE.

ELOTE OUTSELLS EVERYTHING.

I FORGOT IT!

WE SELL A BIT OF CORN.

IF YOU ARE DOWN IN MEXICO, ELOTE USUALLY REFERS CORN ON THE COB, AND WITH CHEESE ANY BIG MOMENT WAS CUTTING IT OF THE COB.

PORK CHEEKS, I CALL THAT A H OF MEMORIES.

WE CURE THEM FOR A NIGHT AND SMOKE THEM FOR 20 MINUTES AD PUT THEM INTO MANY MY CRAZY PORK BRAISE, WHICH IS COCA-A AND SOME OTHER THINGS WHETHR IT WAS THE SOUTHERN UNITES D DIFFERENT WAYS I SAW CARNITS AND PORK BEING DONE.

THEN IT'S SITTING ON TOP OFA CORNCAKE WHICH HAS NOTHING O DO WITH MEXICO.

THAT HAS TO DO WITH MY GRANDMOTHER.

AND THEN THERE'S A CHILI SAE UNDERNEATH IT THAT I LEARNED FROM A WONDERFUL LADY DOWN N MEXICO, MY EX-MOTHER-IN-LAW.

SHE SAID, THIS IS SIMPLE COUNTRY COOKING.

I SAID IT'S REALLY GOOD ANDT WILL ROCK REALLY WELL WITH PORK.

AND I TIED IT UP INTO ONE TG AND IT'S TURNED INTO SOMETHG REAL SPECIAL.

I WANTED A PLACE WHERE IT WS RELAXED, WHERE PEOPLE GRAB A MARGARITA AND THEY HAVE A GD TIME AND IT'S A PLACE FOR EVERYBODY.

>> ELOTE CAFE HAS QUITE A REPUTATION.

TELL ME ABOUT IT.

>> IT'S AN UNASSUMING PLACED WOULD YOU DRIVE RIGHT BY IT UNLESS SOMEONE RECOMMENDS I.

A FRIEND OF MINE SAID YOU HE TO GO BY THIS PLACE AND WE TRIED IT OUT.

THE FOOD IS ABSOLUTELY FANTASTIC!

>> YOU SAY YOU DRIVE BY IT.

IT LOOKS LIKE THAT'S A THEME AND I THINK CHECK, PLEASE, ARIZONA IS HELPING PEOPLE FD PLACES THAT YOU WOULD NORMAY DRIVE BY.

>> YES.

IT'S IN A MOTEL, BUT THEN TE OUTSIDE REALLY DOESN'T GIVET ANY JUSTICE.

YOU GO IN AND IT'S A NICE, CLASSY, MODERN SPANISH, YOU KNOW, ATMOSPHERE TO IT.

>> IT'S A RESTAURANT WHERE U DON'T MIND WAITING.

I MEAN, IT WAS WORTH THE WAT AND YOU DIDN'T FEEL LIKE YOU WERE REALLY WAITING FOR A WHILE, BECAUSE YOU COULD HAA DRINK.

THERE'S A LARGE PATIO WHEREU CAN SIT AND ENJOY A COCKTAIL AND THERE'S SOME POPCORN THT THEY GIVE YOU.

I MEAN WE WERE ABLE TO SEE E SUNSET WHILE WE WERE THERE D IT WAS GORGEOUS.

>> IT WAS ACTUALLY KIND OF .

MY HUSBAND GOT A MARGARITA D I GOT AN IPA AND WE SAT OUTN THE PATIO AND TALKED TO PEO.

IT WAS NEAT.

>> VERY COOL.

MARGARITA IS MY CHOICE.

A LOT OF PEOPLE WATCHING.

OF COURSE IT'S IN SEDONA.

THAT'S A GOOD POINT.

THERE'S A LOT OF TOURISTS.

AND THIS DOES GET A BIG DRA.

WHAT DID YOU HAVE AS THE FIT COURSE.

>> WE ORDERED THE ELOTE.

YOU GET THE SWEETNESS FROM E CORN AND THE SALTINESS FROME CHEESE AND THEN IT COMES WIH CHIPS AND IT WAS VERY GOOD.

AND THEN WE HAD A GUACAMOLE APPETIZER.

IT WAS SLICES OF AVOCADO THT WERE ROLLED IN I BELIEVE PUMPKIN SEED AND THEN FRIEDD A CHEESE CRISPY IT.

IT WAS REALLY GOOD.

I NEVER HAD SUCH GOOD GUACAE AND THEIR SALSA.

I'M YOU STILL THINKING ABOUT SALSA.

>> DRIED AVOCADO IS A BIG THING.

>> I NEVER HAD IT.

>> IT'S THE OTHER FRENCH FR.

>> YES.

WHAT DID YOU HAVE TO START.

>> WE STARTED WITH THE EMPAA QUESO.

AND THEY HOT, HOT, THEY JUST CAME OUT OF THE FRYER AND TY WERE NOT GREASY.

THE PERFECT AMOUNT OF EVERYTHING.

AND THEY CAME WITH SOME SALA AND THEN THERE'S THESE PICKD ONIONS THAT WERE JUST-- WHEN YOU PUT IT ALL TOGETHER, IT JUST MADE IT.

IT WAS JUST-- I WANTED TO ET THE WHOLE THING, BUT I DID SHARE.

>> WELL, SHARING IS CARING.

>> YES.

>> SPEAKING OF THAT, DAVE, T DID YOU HAVE?

>> WE HAD THE SAME EXACT TH, THE ELOTE AND THE FRIED AVOO AND THE ELOTE IS THEIR SIGNATURE DISH.

IT'S TOTALLY UNEXPECTED.

YOU HEAR CORN AND CREAMINESS AND YOU THINK CREAM OF CORN MAYBE BUT, NO, IT GOES WELL WITH CHIPS AND IT JUST A MULTIPLE LAYERS OF FLAVOR.

>> CHEF JEFF, HE SPENT MANY YEARS AT LOS SOMBREROS IN T. WE WERE SAD TO SEE HIM GO BT NOW WE KNOW WHERE YOU ARE.

>> WHAT DID YOU HAVE FOR AN ENTIRE.

>> MY HUSBAND HAD THE PORK CHEEKS.

>> MY HUSBAND WAS RIGHT BY E TABLE, WHICH I LOVE BECAUSEU CAN SEE ALL THE ACTION.

EVERY PLATE THAT CAME OUT, S A GIFT.

YOU KNOW, IT WAS BEAUTIFULLY PLATED.

AND THE RICE AND THE BEANS E ON THE SIDE SO THAT IT DOEST MESS UP WITH THE ENTREE ANDT CAN BE THIS BEAUTIFUL PRESENTATION.

AND THE CANES SALDA.

I WILL THOUGHT IT ALONE IT S A LITTLE DRY AND A LITTLE BT OF RELISH AND GUACAMOLE, ITS THE PERFECT BITE.

>> YEAH, BUILDING PLATES SO MUCH FUN.

AND I'M A SEPARATIST TOO, BY THE WAY.

I LIKE MY BEANS AND RICE SEPARATE.

>> WHAT DID YOU THINK.

>> MY HUSBAND HAD THE LAMB ADOBO.

VERY SAVORY AND THE LAMB FEL APART.

IT WAS VERY GOOD AND CAME WH THE RICE AND BEANS, OF COUR.

AND THEN I HAD THE SMOKED PK CHEEKS AND YOU GET SUCH A PERFECT BALANCE.

YOU HAVE THIS SAVORY SALTINS THAT YOU GIT FROM THE SMOKED PORK CHEEK AND, AGAIN, IT JT FALLS APART AND IT'S OVER TS SLIGHTLY SWEETENED CORNCAKED A CUMIN DRIZZLE AND THE PICD ONIONS.

YOU GET EVERYTHING THERE.

IT'S VERY GOOD.

>> WELL, BUILDING BOLD FLAVS THAT'S WHAT IT'S ALL ABOUT.

DAVE, WHAT DID YOU HAVE.

>> I HAD THE SMOKED CHICKEN ENCHILADAS.

GREAT FAVOR.

AND IT WAS TOPPED WITH PICKD ONIONS AND SURROUNDED WITH A GREEN SAUCE AND GREAT FLAVON THE CHICKEN.

GREAT MEAT.

MY WIFE HAD THE SCALLOPS AND THEY WERE SOME OF THE BEST SCALLOPS.

I WANTED HER TO GIVE ME HER PLATE.

[ LAUGHTER ] IT WAS THAT GOOD, WHEN I GOA TASTE OF IT.

IT'S SLIGHTLY BREADED SCALL.

THEY WERE JUST COOKED PERFECTLY.

>> WHAT DID WE DO FOR DESSE.

>> THE BEST DESSERT EVER.

THE CORNCAKE WITH DOLCHE AND ICE CREAM.

AND SO IT ALL CAME OUT AND T WAS HOT AND SWEET AND SAVORY AND CAME IN A LITTLE MINIATE CAST IRON SKILLET AND HOW CD YOU NOT LIKE THAT?

>> NICOLE.

>> WE WERE SO AMBITIOUS WITH OUR ORDERING AND THE APPETIR AND THE BIG ENTREES THAT WE TOOK THE CHOCOLATE PIE TO G. WE HAD QUITE A TREK BACK HO.

ABOUT HALFWAY HOME WE BROKE INTO OUR TO-GO CONTAINER.

IT WAS REALLY GOOD.

PERFECT CRUST AND VERY CHOCOLATY.

AND THE WHIPPED CREAM WAS NT SWEETENED OR WASN'T VERY SWEETENED.

SO IT REALLY BALANCED IT OUT BECAUSE YOU GET THAT REALLY HEAVY SWEETNESS FROM THE CHOCOLATE.

SO IT WAS GOOD.

YEAH.

>> YEAH, THAT IS THE BEST.

I DO LIKE JUST LIGHTLY WHIPD CREAM, LITTLE SUGAR OR NO SUGAR.

IT MAKES A CHOCOLATE SHAKE N YOUR MOUTH.

I LOVE YOUR RESTRAINT.

YOU WAITED HALFWAY HOME.

>> AND WE GOT TALKED INTO HAVING THEIR SPECIAL, A SUN, IT WAS A COMBINATION OF CHOCOLATE AND VANILLA AND DRIZZLED WITH A CHOCOLATE SE WITH TEQUILA.

WE DIDN'T HAVE ANY PROBLEMS FINISHING IT OFF.

>> IF YOU WOULD LIKE TO TRY ELOTE, RESERVATIONS ARE NOT ACCEPTED.

THE AVERAGE TAB FOR DINNER S $30 WITHOUT DRINKS.

THANKS TO KIM, NICOLE AND DE FOR SHARING THEIR PICKS, AND DON'T FORGET YOU CAN SHARE YOURS TOO.

GO TO AZPBS.ORG/CHECKPLEASED NOMINATE YOUR FAVORITE SPOT.

WE JUST MAY INVITE YOU TO BN THE SHOW!

BE A PART OF THE FOODIE CONVERSATION ON FACEBOOK, TWITTER AND INSTAGRAM, #CHECKPLEASE,AZ.

JOIN US NEXT TIME WHEN THREE NEW GUESTS MAKE THEIR RESTAURANT RECOMMENDATIONS RIGHT HERE ON CHECK PLEASE, ARIZONA.

I'M CHEF MARK TARBELL.

HAVE A DELICIOUS LIFE!

>> CHECK PLEASE, ARIZONA, WS MADE POSSIBLE BY LAWNS BY L, A FAMILY OWNED BUSINESS SERG H.O.A.ESS AND SPECIAL CLIENS WHILE WORKING TO IMPROVE THE LOCAL COMMUNITY.

PROUD TO SUPPORT 8, ARIZONA PBS.

ENHANCING ARIZONA LANDSCAPES SINCE 1982.

>> FINDING A LOCAL DENTIST N BE DIFFICULT FROM BASIC CLEANINGS AND FILLINGS TO COSMETIC PROCEDURES, EVEN IMPLANTS, BESTDENTALCAREAZ.M CAN MAKE FINDING A DENTIST N YOUR NEIGHBORHOOD SIMPLE.

MORE INFORMATION AT BESTDENTALCAREAZ.COM.

IRONWOOD CANCER AND RESEARCH CENTER.

PROVIDING PERSONALIZED TREATMENT OPTIONS THROUGH RESEARCH TRIALS, GENETIC TESTING AND COUNSELING.

FOCUSED ON EMOTIONAL, SOCIAL AND PHYSICAL SUPPORT.

OUT SMARTING CANCER ONE PATT AT A TIME.

>> WHITFILL NURSERY, PROUD O SUPPORT ARIZONA PBS.

COMPLETE CUSTOM DESIGN AND INSTALLATION AND WHITFILL NURSERY STILL DOES THE DIGG.

WHITFILLNURSERY.COM.