One of the great joys of owning an on-line travel magazine is that occasionally we have the opportunity to explore the culinary talents of a fairly new and up-coming chef.

This was the case with our recent roaming to Sedona, Arizona as we explored Chef Alan McClean’s new Fork in the Road American Bistro.

The Fork in the Road American Bistro is a labor of love between a husband and wife:

“The Owners, Alan and Brenda McClean, are a husband and wife team.  Alan is the chef and Brenda does everything else!”

Carol and I understand that arrangement very well having been in business together for over 20 years, and still happily married to boot!

Chef McClean (pictured here with Carol) is a graduate of the Scottsdale Culinary Institute, has been an Executive Chef in Sedona for a number of years, and in May of 2008 opened The Fork in the Road American Bistro.

When you walk in the door, you will notice European décor, and an eclectic menu that offers tapas as well as items such as gourmet fish and chips, shepherds pie, duck cassoulet, and even a wonderful veal schnitzel.

To begin our culinary adventure, Carol started out with the Pink Lady Apple & Arugula Salad (mint, toasted walnuts, raddichio, creme fraiche, lemon dressing), while I opted for the Fork Crab Cake (creole mustard aioli with herb salad garnish).

To be honest, I have somewhere developed a general dislike of crab cakes unless I happen to be on the east coast where the crab meat is directly out of the ocean.  Otherwise, it seems to me, the crab meat has a strong, fishy taste.

However, I am greatly pleased to announce, Chef Alan’s crab cakes were most delightful, with absolutely no hint of that strong taste that I abhor.

Opakapaka Fish & Chips

For her main course, Carol went for the Fish and Chips (roasted Opakapaka, malt vinegar beurre blanc, lump crab & celery root slaw, hand cut fried potatoes).  What great fun it is to have your first bite and be so pleasantly surprised.  This was no ordinary fish and chips!

Veal Schnitzel

For my main course, I quickly opted for the Veal Schnitzel .  Let me just say that this is with out a doubt, the best veal schnitzel I have encountered.  Many times veal schnitzel is heavy, and might even be called a comfort food.  This dish was light, but yet featured all the qualities that I love about a good schnitzel.  Absolutely divine!

Note:  please click on the photographs to see a much larger version.

With our bread, a bottle of Pinot Noir, our appetizers, and our main courses, we were both beginning to feel like we had better call it quits.  We had a most delightful meal, and were ready to head back to our hotel, kick off our shoes, and start to go over our itinerary for the next day.

However, our waiter would have none of that.  He insisted that we at least sample the chef’s Double Chocolate Sour Cream Pound Cake (with warm kahlua chocolate sauce).  Fully understanding that we were guests of the house, and here to sample Chef Alan best, we decided that we  had better take the full epicurean journey.

Carol ordered her typical decaf coffee, while I in turn went for my usual decaf double espresso, and away we launched into the most decadent chocolate experience that recent memory affords.  Oh my heavens…that was GOOD!

To Chef Alan and Brenda McClean we say well, well done!  We had a most wonderful dining experience, and your food deserves to be honored by all of the best cuisine rating services.

Furthermore, you should know that as we told folks around Sedona where we were dining, we received consistent, and hearty praise from the locals.

Congratulations, and thank you for a wonderful dining experience.

Oof, now let me loosen my belt!  🙂

Disclosure:  this wonderful dining experience was provided by Fork in the Road American Bistro.