How does a guy who tried out to play football for the Arizona Rattlers end up scoring a touchdown by throwing together some fantastic gourmet-style food for Flancer’s Gourmet Grub Restaurant, in Mesa?
“Well, it’s a long story with a sad start, many twists and turns, and an amazing finish,” said Chef Anthony Brown.
Growing up in the Southeast, Anthony was struck by tragedy as a young child when his dad was murdered, leaving his mother to raise him and his brother alone. “I wasn’t the best kid, but I loved sports and excelled at most of them,” Anthony stated. “Unfortunately, I divided my time between good athletic pursuits and my roughneck friends, much to the consternation of my mom, who kept trying to keep me on the right path.”
After Anthony left high school, his mom got a job offer at The Boeing Co., in Mesa, so the family moved here. Anthony went to Scottsdale Community College, where he played football, but remained unfocused in his life.
“Mom soon tired of my attitude, and basically kicked me out at 19, suggesting that either I play ball or join the military,” Anthony stated. “Instead, I decided, since I always liked to cook, I would learn the culinary trade, and attended Golden State Culinary Institute in the Bay Area.”
Anthony worked for the Pointe at South Mountain for many years. Though he enjoyed his work, he still felt his life was unfocused.
“Then, one day, out of the blue, I received a letter from the Arizona Rattlers inviting me to try out for their new football team,” he said. “I don’t know where they got my name or how they found my address, but I went and was one of only 21 finalists chosen out of 320 applicants that tried out.”
Anthony gave it his all during the several-week invitational trial, but was eliminated in the final cut. “Of course, I was disappointed, but it pushed me right back to my love for the culinary world,” he related.
Anthony has worked as a chef in several of our Northeast Mesa neighborhood country clubs and restaurants. In August, he joined the team at Flancer’s.
“I’m really focused on this now,” he stated firmly. “In a way, the energy in the kitchen becomes a rush just like playing sports. In fact, I’m thinking up new recipes all the time, and right now I’m focusing on some original soups for the fall menu.”
Anthony’s most recent concoctions are a Potato Florentine Soup, with glazed white onions, and a Corned Beef Hash Soup, in a clear broth.
With Thanksgiving approaching, he also created a Turkey Tetrazzini soup, from the broth of the whole turkeys Flancers roasts daily. “I also tried a pumpkin/blueberry cobbler,” Anthony said. “I like to come up with something different all the time.”
Those who have tried Flancer’s know they take the ordinary and make it extraordinary. For instance, a chicken sandwich becomes a Prickly Pear Marinated Chicken Breast Sandwich, with New Mexico green chile aioli.
In that vein, Anthony is offering new special dishes every two or three days, so everyone has a chance to try something new. If you’re looking for a quick, but very tasty bite, or a delicious dinner, Chef Anthony invites you to come in and try them out.
Flancer’s Gourmet Grub Restaurant has locations in Mesa and Gilbert. The Mesa location is at 902 N. Higley Road. For more information, call (480) 396-0077. The Gilbert location is at 610 N. Gilbert Road. For more information, call (480) 926-9077.