A cruel fact of the restaurant business is that most establishments fail in their first year. That makes the record of restaurateur Sam Fox all the more remarkable. 

Growing up in Arizona, he began his career working in his father’s diner. Before he was 21, he’d open a place of his own, and that was just the beginning. 

He quickly displayed a skill for spotting food trends and developed them into line-out-of-door hot spots. His company has created 16 distinct dining concepts with more than 50 locations nationwide, including North Italia, True Food Kitchen, Flower Child and The Henry.  

Here are some of Fox’s signature recipes: 

Nana Stoll’s Coffee Cake

Yields one 9” cake (9” x 2” cake pan)

Ingredients 

6 oz butter, softened
1 1/2 cup granualted sugar
3 each whole eggs
1 1/2 cup sour cream
2 tsp vaniella extract
2 1/4 cup all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda 

Directions

1. In a mixer with paddle attachment, combine butter and sugar in a bowl. Beat on high speed until smooth for about three minutes.
2. Scrape sides of the bowl and continue to beat on high for two minutes. Add eggs and mix on low speed until smooth.
3. Scrape the sides of the bowl and mix on medium speed until smooth and consistent for about two minutes.
4. Add sour cream and vanilla. Mix on low speed until smooth.
5. Scrape the sides of the bowl and mix on medium speed until smooth and consistent for about two minutes
6. In a separate mixing bowl, combine all-purpose flour, baking flour and baking soda. Mix well with whisk.
7. Add flour mixture to the mixer. Mix on low speed until batter begins to form.
8. Scrape the sides of the bowl and mix on medium speed until smooth and consistent for about one minute. Transfer to a mixing bowl and set aside. 

Cinnamon sugar 

Yields 1 cup 

Ingredients

1 cup granulated sugar
2 tbsp cinnamon, ground

Directions

1. In a mixer with paddle attachment, combine sugar and cinnamon in a bowl. Mix on low speed for two minutes.

2. Scrape the sides of the bowl and contninue to mix on low speed for two more minutes. Transfer the cinnamon sugar to a mixing bowl and set aside. 

Nana Stoll’s Coffe Cake build

Yields one 9” cake (9” x 2” cake pan)

Ingredients

1 each Nana Stoll’s Coffee Cake batter
1 cup cinnamon sugar
2 1/4 cup peacans, bits and pieces
2 oz butter, cut into 1/4” cubes

Directions

1. Preheat oven to 325 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and spread the pecans across evenly. Toast for about six minutes or until the pecans become aromatic and set aside.

2. Lightly spray the 9” cake pan with cooking spray. Pour half of Nana Stoll’s coffee cake batter into the pan and spread evenly.

3. Evenly sprinkle 1/2 cup cinnamon sugar over the cake batter. Evenly spread 1 cup of toasted pecans over the cinnamon sugar. And evenly spread the remaining batter on top of the pecan layer.

4. Evenly sprinkle 1/2 cup cinnamon sugar over the cake batter. Evenly spread 1 cup of toasted pecans over the cinnamon sugar. Evenly distribute the cold cubed butter over the top and sprinkle the remaining toasted pecans over the top.

5. Bake the cake for 45 minutes or until the cake tester comes out clean. Let cool at room temperature for 30 minutes. Remove from the pan and let cool in a resting rack for 30 minutes.

6. Portion into 10 equal triangles. Store in a cake display with glass dome at room temperature for no longer than three days. 

Pistols at Dawn cocktail

Yields 1 drink

Ingredients

3/4 oz fresh lemon juice
3/4 oz ginger agave
1 oz Ancho Reyes
1 oz Bulleit Bourbon
Splash of Cabernet

Directions

1. Add all the ingredients into a shaker with ice. Shake vigorously and dump into a glass.
   
2. Garnish with Cabernet float and pierced piece of candied ginger.