Kitchen Doors: Let’s Eat

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Posted By on February 25, 2021

Tammie Coe Expands to Pizza

Tammie Coe has been one of Arizona’s most prolific pastry chefs for nearly two decades, known for her iconic fondant cakes, cupcakes and sugar cookies. Her baked goods can be shipped nationwide and are available at AJ’s Fine Foods.

There is an artistic quality to Coe’s culinary creations. “My mom is an artist, and I’m influenced and inspired by color, design and nature. My work as a chef is a creative outlet for me,” she said.

In February 2021, Coe opened Hot Daisy Pizza, offering slices and pies to go in the Roosevelt Row neighborhood, along with her cakes, cookies and cupcakes. She has been working on this concept for a few years and is encouraged by the response. 

“I wanted an accessible concept,” said Coe. “Everyone loves pizza. Customers are enjoying it and have been coming back,” she said. Hot Daisy’s popular pizzas include pepperoni, the Italian Stallion with several types of meat and red onion, and the Elote pizza with roasted corn, cotija cheese and chipotle oil. Customers can also build their own pizza with a variety of toppings, including spicy giardiniera, artichoke and egg. Coe likes to get creative with daily specials.      

A native of Virginia, Coe has lived and worked in the Roosevelt Row neighborhood for many years. She is thrilled to see the Arizona culinary community’s growth and the explosive increase in new businesses and restaurants in her area. She believes strongly in the synergy of the local restaurant community.

“We all support each other,” she said. “It’s about everyone working together. More busy restaurants in the area are good for all of us. I’m not worried about competition. There’s enough room for everyone.”

To learn more, visit hotdaisypizza.com.


Caring Chefs: Serrano’s Mexican Restaurants

The Serrano family has had roots in Arizona for more than a century, opening the Serrano Brothers Popular Store in Chandler in 1919 and evolving into a restaurant empire with several East Valley locations.

“We are proud to be the oldest continuously owned and operated family business in Chandler,” said Ric Serrano, president of Serrano’s Mexican Restaurants. “Our success is owed to the community that supports us and also those who came before us, including our grandfather and our parents.”

Serrano’s values are faith, family and food, and community support has always been important to them.

“We would not be where we are today without the support of the community, so it’s essential that we give back. Our parents taught us this lesson early on in life and it is one that we have valued the most over the years,” said Serrano. “We have long-term charitable partnerships with a handful of causes that are dear to us.”

The Serranos have been serving meals at St. Vincent de Paul’s Mesa dining room every month for the past 17 years. They also host a holiday toy and supply drive for the St. Peter Indian Mission School on the Gila River Indian Community.

In 2019, the family lost Stephanie Serrano to breast cancer and made a contribution to the Virginia G. Piper Cancer Center at HonorHealth in her honor.

The Serrano family has long supported first responders. In response to COVID, Serrano’s launched a Burritos for Badges program and created a special breakfast burrito called the First Responder that they have delivered to hundreds of healthcare workers, police officers and firefighters over the course of the pandemic. People can contribute on the Serrano’s website to help support this program.

To learn more, visit Serranosaz.com.


The Legacy of Tomaso Maggiore, 1947-2021

After more than four decades in the restaurant industry as the patriarch of one of the most beloved culinary families in Arizona, Tomaso Maggiore passed away from cancer in January 2021.

Tomaso was born and raised in Sicily. He moved to New York, where he met his wife Patricia and they settled in Arizona. They opened Tomaso’s restaurant in 1977 in the Camelback Corridor. Tomaso and his son Joey, executive chef of the Maggiore Group, opened several restaurants, including Hash Kitchen, the Sicilian Butcher and the Sicilian Baker. The Maggiore family has opened more than 50 restaurants in Arizona and California.

The Maggiore family will continue to operate the business. Tomaso’s daughter Melissa plans to open a concept named the Italian Daughter in North Scottsdale. To honor Tomaso, the family is creating the Tomaso Maggiore Culinary Arts Foundation.

“My father loved Arizona and the community he served. He knew so many of his guests personally and nothing brought him greater joy than cooking for them. Over the years, they became more than just guests; they became family. His presence will be missed greatly, but his legacy will live on forever and we plan to serve his beloved community for years to come,” Melissa said.

Tomaso loved fine wine and created Luxus Reserva made from grapes sourced from his vineyard in Sicily. To build on the family’s passion for wine, Joey recently debuted his own Cabernet Sauvignon at the Sicilian Butcher. It will soon be available at other Maggiore Group restaurants and select retailers. There are plans to release a Chardonnay and Pinot Noir, as well as a line of olive oils and sauces.

“Growing up in a big Sicilian family, great wine was always a staple in our home,” said Joey. “My dad really loved wine, and I know he’d be just as excited as I am to see this wine line finally shared with the community. We’ve partnered with some of the best wineries in the world to create unique blends that I’m very proud to have my name on.”

To learn more, visit maggioregroup.com.


New in Town: STK in Old Town Scottsdale

The latest addition to the Old Town Scottsdale steakhouse scene is STK, which opened in January 2021. The STK concept is branded “not your daddy’s steakhouse,” combining modern cuisine, upscale cocktails and a posh lounge with a DJ for a high-energy dining experience.

“We are pleased to start the new year by celebrating the opening of STK Scottsdale. The new restaurant is a perfect complement to the vibrant surrounding area and offers guests a memorable and safe dining experience,” said Emanuel “Manny” Hilario, president and CEO of The ONE Group, which owns STK as well as Kona Grill restaurants. STK has several locations, including New York, Chicago, Las Vegas, London and Dubai.

The restaurant’s high-quality steaks are part of the Linz Heritage Certified Black Angus program. They can be complemented with various toppings and sauces, including seafood, truffle butter and chimichurri. Beyond the exceptional steaks, diners at STK can enjoy braised beef short rib, seafood, pasta and decadent sides such as three types of mac and cheese, sweet corn pudding and brussels sprouts with bacon and cider glaze. The dessert menu features apple pie, chocolate cake, cheesecake and a bag o’ donuts.

STK’s signature cocktails include the Cucumber Stiletto with vodka and muddled cucumber, Not Your Daddy’s Old Fashioned with hints of brown sugar and vanilla, and Strawberry Cobbler with a graham cracker crust. The daily happy hour offers discounted cocktails and tasty bites, including oysters, jalapeño-pickled shrimp cocktail and beef tartare.

STK is open daily for dinner, for lunch on weekdays, brunch on weekends, and offers takeout and delivery options.

For more information, visit stksteakhouse.com.

About Shoshana Leon

Shoshana Leon is a culinary writer for Frontdoors Media and creator of Foodie Fo Sho.