Brent Kille and Jasmine Brown make an assortment of fresh pasta and sauces and sell it at local farmers markets.
When I went to Italy on a class art trip at 16, I turned my nose up at our nightly four course dinners. I know, I know: poor little girl getting to travel abroad and try new cuisines. But I suppose my palate just wasn't refined enough then, what with all that hormonal brattiness clouding my tongue. Plus it all seemed so overwhelming: bread followed by salad followed by pasta followed by meat followed by dessert. Too much.
Older and wiser, I can now get behind the excess every now and again. At Fat OX, Scottsdale's latest upscale Italian eatery, I got to relive the jubilant surplus that is a multi-course Italian dinner. But this time, I liked it.