Wednesday, August 31, 2016

The Spicery in Our 1895 Home

Matt Borowski, owner of The Spicery
This fabulous Victorian home is so welcoming and when you smell the delicious aromas coming from the kitchen . . .

Cathy Shumard and Ruth McLeod met with owner Matt Borowski to discuss Tastes & Treasures Volume II, A Storytelling Cookbook of Historic Arizona. The 1895 home will make a lovely addition to the new cookbook.

The Glendale restaurant is undergoing a renovation this summer. Built as the Victor Messinger House, Matt has plans for an expanded outdoor patio. Can't wait to enjoy it's charm and also see the recipes Matt provides us!

Ruth McLeod and Cathy Shumard

Historical League tour of Glendale included a lovely lunch at "The Spicery in our 1895 Home".

Saturday, August 27, 2016

Historic photos of Prescott

Twenty five years after Cookbook Co-Chair Linda Corderman started her custom art business, we find some of her first big pieces at Prescott’s historic First National Bank. The bank on the downtown square is now a charming gift shop with Linda’s beautiful framing on historic Prescott prints. While still running her flourishing business, Corderman Art Resources,  Linda’s love of history is also channeled into publishing Volume II of Tastes & Treasures, A Storytelling Cookbook of Historic Arizona. Her creativity is much appreciated by the Historical League.

Wednesday, August 24, 2016

Rock Springs Cafe Jack Daniels Pecan Pie for birthday

No traditional birthday cake for this lady. Earlene Alauria had delicious Jack Daniels Pecan Pie from Rock Springs Café to help celebrate her big day. So many pies to choose from at Rock Springs, but the Pecan Pie is one of the best. The Historical League is pleased to have Rock Springs Café featured in the new cookbook, Tastes and Treasures II, debuting in fall 2017.

Saturday, August 20, 2016

Cookbook Committee meets with Evans Communications

Ruth McLeod, Linda Corderman and Cathy Shumard
after a meeting with Evans Communications.
Many cookbook planning meetings have been held this summer.
One of the meetings was with Andrea Evans of Evans Communications. We are very pleased to work with them on Corporate Sponsorships for Tastes & Treasures Volume II.
Over 26 historic venues are lined up for the new cookbook. Collecting recipes and visiting historic places has been exciting and rewarding, often including lunches or Happy Hour!

Wednesday, August 17, 2016

Green Chile Egg Bake

Simple and easy with a little kick of green chile, this egg breakfast bake was a hit for our girls get-away weekend.

Egg and Green Chile Breakfast Casserole

12 oz. bulk pork sausage
2 (4 oz.) cans chopped green chiles
6 eggs
6 tablespoons milk
2 cups (8 oz.) shredded Cheddar cheese

Brown the sausage in a skillet, stirring until crumbly; drain.
Pour the chiles into a greased 9x13 inch baking dish.
Whisk the eggs and milk together in a bowl.
Pour over the chiles.
Sprinkle with the sausage and cheese.
Bake at 350 degrees for 30-35 minutes or until bubbly.
Yield: 6 servings

Karen Swanson, Maureen Reid, Jackie Wold, Nancy Burton, Earlene Alauria, Ruth McLeod

Thanks to Judith A. Nicholas, Laureate Gamma Delta for the recipe.

Monday, August 15, 2016

Website committee not really in the dark

Margaret Baker, Zona Lorig, Anne Lupica and Ruth McLeod (taking the photo) have worked on many times. Although it looks like we are in the dark, we are actually making great progress this summer. Websites require constant updating. It is so nice to be able to do this in the conference room at the AZ Heritage Center museum at Papago Park.

Sunday, August 14, 2016

Casa Grande National Monument

Pete Faur comments on this historical site south of Phoenix. "It's really something to see. And like Stonehenge, it was set up to know when the summer solstice and winter solstice occurred each year. Amazing place." The ruins at Casa Grande National Monument are near Coolidge.
What historical place have you visited this summer?

Friday, August 12, 2016

USS Arizona presentation August 17

On December 7, 1941, a dastardly act of war sank the U.S.S. Arizona, taking the lives of more than 1,100 men. "Remember Pearl Harbor" rallied America to win a war. This story begins more than 25 years earlier, when the Mayor of Nogales, Arizona fervently believed a battleship should be named after the newest state in the Union. This is also the tale about a young girl in Prescott, Arizona who was selected to christen the new ship. This presentation will identify and honor many individuals who were instrumental in the development of the Arizona, those who sailed on her and those who gave their lives. We will also visit the U.S.S. Arizona Memorial, a serene monument supported by many financial donations, including a major gift from Elvis Presley. Using rare photographs and meticulous research, this outstanding presentation will introduce you to the indomitable spirit of the mightiest ship at sea.

U.S.S. Arizona, Mightiest Ship at Sea, a presentation by Bill J. Harrison will be held at AZ Heritage Center on August 17, 2016 at 1:30-2:30 pm.
Cost: $5.00, $4.00 for AHS members. Book in advance at 480-929-0292. Does not include admission to the museum. Museum tour available following presentation for additional $8.00; book in advance.

Wednesday, August 10, 2016

Chef Ryan Swanson of Kai Restaurant at Wild Horse Pass

So happy to be working with Chef Ryan Swanson of Kai Restaurant on our new cookbook, Tastes & Treasures Volume II. He is passionate about the history of food in Arizona.
Below is an article from the East Valley Star Tribune. Wednesday, June 1, 2016: 
The chef of Arizona’s lone five-star restaurant is learning more about using indigenous foods on his menu.
Ryan Swanson is the chef at the Kai Restaurant, inside the Sheraton Grand at Wild Horse Pass resort.
Swanson found Mark Lewis, a Tempe resident pushing awareness of food foraged from the desert, when searching for information about cooking with native plants.
“As chefs, we first want knowledge,” Swanson said. It’s important that knowledge focus on food grown nearby, hence the Sonoran Desert in his case. “It can be fun to learn what’s out there.”
Swanson wants his menu to reflect the local culture and offerings.
“We try to represent who we are every day,” he said. It’s always best to find local food rather than cooking with food trucked in to Chandler.
“We care about the food that we serve,” Swanson said.
It’s important for chefs to evolve every day, he said. Finding indigenous ingredients is one way for him to do so.
“We try to learn more and more about food,” Swanson said.
Kai Restaurant is the only Arizona property to receive AAA’s Five Diamond award and a spot on the Forbes Five Star restaurant list.
Swanson incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community, according to Kai’s website.
Swanson describes the fusion restaurant as “very rare, genuine and original.”
Serving high-quality food, some with an indigenous ingredient twist, results in customers finding it hard to believe they are eating “such a rare dinner,” Swanson said.
It also allows the restaurant and its employees to maintain a close relationship with the Gila River Indian Community, where the restaurant is located. The community is the ultimate owner of the resort and restaurant.
“We’re just tapping into some very interesting things in Native American cuisine,” Swanson said. “We’re tapping in to the history and learning more about these indigenous foods.
Swanson promises diners that his menu will continue to grow, evolve and move forward and the volume of local food on the menu will grow as much as possible.
“It’s a challenge we face, but we’re always up for it,” he said.
By Shelley Ridenour, Tribune staff writer

Sunday, August 7, 2016

Chef Robert Nixon at Wrigley Mansion

Cathy Shumard and Wrigley Mansion Chef Robert Nixon

Lunch today at the Wrigley Mansion included the most delicious mushroom soup. It also included meeting Chef Robert Nixon, a man who knows his way around a kitchen. Cathy Shumard saw him in the dining room and recognized him.  As Cathy explained, "We are old friends from a past restaurant life".
Did I mention the Wrigley Mansion wants to participate in Tastes and Treasures cookbook Volume II?

Friday, August 5, 2016

Rock Springs Cafe history

Before written history of the area, Rock Springs was a periodic encampment for the Yavapai Indians. Beginning in the 1800’s “The Rock” as it later became known, served as a military bivouac and a water stop for miners, cattle drivers, sheepherders and travelers on the Black Canyon trail. About 1917 the last Black Canyon stagecoach was retired and motor vehicles took over the trail. Shortly thereafter, Rock Springs Cafe founder, Ben Warner, then an aspiring 19-year old entrepreneur, built a canvas-covered store to supply merchandise for travelers, miners and local ranchers. As business prospered, he started a hotel and general store in 1918.
We are pleased to tell more of the story and pie recipes in Tastes & Treasures A Storytelling Cookbook of Historic Arizona Volume II.

Tuesday, August 2, 2016

National History Day Awards

Arizona students received awards at the June 16, 2016 National History Day National Competition Awards Ceremony. National History Day in Arizona (NHDAZ) is coordinated by the Arizona Historical Society and is supported in part by a grant from the Historical League, Inc.  This year nearly 500 students from around Arizona participated in NHDAZ. Fifty of these Arizona students earned the chance to compete in the National History Day Contest in College Park, Maryland.
Aman Agarwal and Daksh Gopalani from Basis Peoria in Peoria won 3rd Place out of 97 entries in the Junior Group Websites division/category. Their project was titled “Unit 731: Perpetrators of the Asian Holocaust.”
Sharon Vaz from Basis Tucson in Tucson received the Senior Division Outstanding State Entry Award for her Senior Historical Paper titled “The Unanticipated Impact of Father Kino’s Mission on the O’odham People.”
This year’s Junior Division Outstanding State Entry Award went to Ayla Young for her Junior Individual Website project titled “The Wire that Connected the World.”  Ayla is from New Vistas Center for Education in Chandler.
For more information on how you can get involved with NHDAZ visit or contact the Arizona State Coordinator, Nancy York Greenwood, at