“What makes our bagels so delicious is time, temperature and technique.”
Most recently, he and Kaiti DuPuy, director of operations for Fat Bagels, Fat Olives and Salsa Brava, traveled to the remote grasslands of Babbitt Ranches to serve up gourmet bagels and unique spreads to dignitaries, land managers, renewable energy developers, utility representatives and consultants celebrating the Babbitt Ranch Energy Center.
It was a catering project that began three days earlier. “You cannot rush the process,” said Conley. “What makes our bagels so delicious is time, temperature and technique.”
The slow fermentation process takes three days to allow the bagels to rise naturally, he explains. “They are boiled with purified water, malt and a few other secret ingredients. Our oven is the size of a truck and designed specifically for our purposes. The end result is a time-tested true New York-style kettle boiled bagel that is firm with a great crust and soft and chewy when eaten.”
After opening the eatery with the drive-thru window last year, Conley recognized the need for bringing breakfast to his customers. “Fat Bagels has certainly filled a niche with regards to breakfast catering. Often clients want something that’s quick, handheld and can be consumed during a meeting or gathering. We’ve found that our Fat Bagels offerings have filled that need. Our menu of bagel and cream cheese bars with upgrades of smoked salmon, eggs, bacon, sausage and breakfast potatoes, along with boxed coffee, has been a big hit.”
Meanwhile, the Fat Bagels restaurant is firmly situated between his other two restaurants on Route 66: Salsa Brava and Fat Olives.
“For someone like me that spends all my time in the kitchen, it’s awesome to be able to be in any of my kitchens in a matter of minutes,” he said. “Whether I’m testing new recipes or checking up on prep progress, chasing down ingredients or having a meeting with our leadership teams, it’s great to be in such close proximity.”
What’s next for the creative chef with a passion for authenticity? Conley has begun the process of an employee-owned model and has taken on general managers as owners – DuPuy of Fat Olives and Ashlea Lindemuth of Salsa Brava – who are now partners with shareholding stakes in the restaurants.
“I’m approaching 40 years at Salsa Brava and that far exceeds the shelf life of most chefs and time spent in this industry,” said Conley. “The great news is that I still love it and most days, can’t wait to get in the kitchen.” FBN
By Bonnie Stevens, FBN
Courtesy Photo: Chef John Conley proves you can find good taste in Northern Arizona’s remote wildlands. On Thursday, Sept. 26, he rolled out his classic kettle-boiled bagels with creative spreads, bacon, sausage and fresh fruit for an appreciative group of nearly 100 people who made the 75-minute drive from Flagstaff to the wind farm on Babbitt Ranches.
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