Seasonal diversions and secret travel tips from local experts
KALI GAJEWSKI CO-OWNER, SEDONA
Kali Gajewski and Mac Crawford are the husband-and-wife team behind the newest of just two microbreweries in Sedona. She’s committed to building a craft-beer scene in her hometown with small batch, continuously evolving brews using local ingredients as much as possible.
DO / When Gajewski has visitors in town she takes them to Devils Bridge, West Fork, and Red Rock Crossing to hike. Guided mountain-bike tours from Over the Edge are also a hit; they can be tailored to accommodate any ability level.
DRINK / Tucked into Oak Creek Canyon, Indian Gardens is Gajewski’s must-stop for coffee; they roast all their beans locally. “I always send out-of town friends out for a day of beer and wine tasting,” says Gajewski. “Some of my favorites in the Verde Valley include Page Springs Cellars and THAT brewery.”
EAT / Most of the time, Momo’s Kitchen food truck is parked uptown serving fresh Korean specialties. “The place is run by an amazing family,” Gajewski says, “and you can feel the love in the food.” Another favorite is Coffee Pot Restaurant, which has 101 omelets on the menu. “I love the huevos rancheros and I think it’s even better when you add chorizo. And I have to mention the chicken wrap and deluxe cheeseburger with sweet-potato truffle fries at Sedona Beer Co.’s new brewpub!”
STAY / Gajewski loves the views from the Forest Houses Resort. “In the fall, it’s the perfect base to see the changes of the leaves in a way you didn’t think possible in Arizona.”
AUTHOR OF THE SEASONAL JEWISH KITCHEN AND THE SANTA MONICA FARMERS’ MARKET COOKBOOK
Prolific author, seasonal-foods expert, and family-farming advocate Amelia Saltsman shares her tips on how to make the most of the beachside community’s cultural and culinary offerings.
DO / Saltsman is a big fan of Palisades Park, an easy 1.6-mile stretch of historic parkland sandwiched between Ocean Avenue and the coastal sandstone bluffs that overlook the Pacific Ocean.
DRINK / When she’s in the mood for something oldschool, Saltsman heads to 1959 dive Chez Jay for a vodka martini with extra olives and some scampi rice pilaf. “It’s just what you’d hope for at a beach-town joint; ship’s wheel at the entrance, peanut shells on the floor, and a diverse clientele of old-timers, surfers, bikers, artists and actors.”
EAT / Saltsman and her husband love Cassia’s spacious bar for cocktails and dinner. “We go early,” she says, “it’s our hassle-free strategy for getting into the city’s top restaurants.” Her favorite picks are the charcuterie fried rice or chopped escargots.
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September - October 2019