26 FRONTDOORS MEDIA | JULY 2018 Sisters and owners of Seed Shack, Jade and May Au have vegan dining down to a natural science. I started with a delicious sampler of plain, jalapeño cilantro and roasted red pepper hummus with veggies and toasted pita points. For my entrée, I enjoyed a tangy and filling beet burger with a Shack-made patty of beets and beans with mashed avocado, cucumber and greens served atop multi-grain toast. The burger was served with tornado fries, a huge twisting curl of potato (or zucchini), beer-battered with a kiss of seasoned salt. It was the tastiest version of French fries I’ve had anywhere! — Lynette Carrington SEED SHACK Gilbert Photo: Lynette Carrington Photo: Nelli Cashman′s Monday Club Cafe Nellie Cashman’s Monday Club at the Westin Kierland Resort & Spa captures the feeling of Arizona — from its name, which honors the celebrated Arizona entrepreneur and businesswoman Nellie Cashman, to its local ingredients and Arizona spirits. To further the authentic Arizona experience, the restaurant incorporates variations of recipes dating from the late 1800s, before Arizona was even granted statehood. When the Frontdoors team recently visited, we loved the lighter menu items such as the Cashman’s salad with organic greens, local apples and agave yogurt dressing as well as the farmer’s wrap with mushrooms, roasted red pepper and pesto aioli rolled into a tomato tortilla — both of which were perfect for summer dining on a hot, Arizona day. — Jamie Killin NELLIE CASHMAN’S MONDAY CLUB CAFE Westin Kierland Resort & Spa It’s hot outside and I was happy to discover the variety of cool tropical lemonades and healthy noshes at Wow Wow Lemonade, the first Arizona location of the Hawaiian-based franchise. The microgreens avocado toast was a tasty lunchtime indulgence that left me feeling good about my choice. I also had the super fruit pitaya bowl packed with organic pitaya, banana, organic strawberries, coconut milk, organic granola, kiwi and pineapple. Other menu options made with locally and Hawaiian-sourced ingredients include overnight acai bowls, oat bowls, superfood drinks, island time smoothies, greens bowls, kombucha on tap and cold brew iced coffee. — Lynette Carrington WOW WOW HAWAIIAN LEMONADE Scottsdale Photo: Lynette Carrington KITCHEN DOORS {where we ate this month}

JULY 2018 | FRONTDOORS MEDIA 27 So there you are…hunkering down for another Phoenix summer…when an island breeze blows in. You’ll find it at The Breadfruit. This is NOT a kitschy scene filled with cheap island decor. This is a bar stocked with nothing but rum on shelves that look like ship timbers. It is the place to tiptoe out of your comfort zone and order Punch Bowl Special — a daily rotation of inspired rum punches. (Difficult for control freaks like me, but oh so worth the surprise.) I sampled my friend’s Shim Sham, too: rum and pineapple heaven with freshly ground nutmeg. This is the place for sustainable day boat scallops, coated with rum and jerk rub, seared in a cast iron skillet — in fact, everything served is sustainable, right down to the cocktail swizzles — as well as sweet shrimp simmered in Red Stripe beer and house curry. Stroll on in, mon , you won’t regret it! — Judy Pearson Downtown Phoenix The Breadfruit & Rum Bar Photos: Andrea Tyler Evans