A chronicle of my big fat celebration as Atkins goes belly up
By CRYSTAL PETROCELLI
GET OUT

The details of Aug. 1 (heretofore known as Carb Freedom Day) are still a bit blurry — too much dough-based bingeing, I suppose. But here’s what I recall:

The laughter of a DJ dissing Dr. Atkins wakes me up. Is this some sort of lasagna-induced dream, or has the carb-crucifying company really filed for bankruptcy protection?

I jump online, and .48 seconds later, the news is verified by all-knowing Google. No more downing doughnuts in the darkness of my pantry. No more feeling guilty for accepting second, third and fourth baskets of warm, buttery bread. No more avoiding bagels like the bubonic plague.

I call my boss and tell him I’m taking a personal day to celebrate Atkins’ going belly up. I throw on my Fat Day jeans and my comfiest shoes and get ready to give my tongue and tummy a Hobbit-style feast they won’t soon forget.

(Warning: An obscene amount of food is about to be consumed.)

BREAKFAST

First stop, Bruegger’s Bagels. I could start every day with their warm, cinnamon sugar bagel spread with honey walnut cream cheese. The sticky-sweet treat is a tricky way to sneak dessert into the a.m. — melty, messy marvelousness.

SECOND BREAKFAST

Nice snack, now I’m ready for a real breakfast. Off to PB’s Grill (formerly The Egg & I Cafe) in Mesa. Should I go with my favorite waffle or my favorite bagel sandwich? Tough choice, but why choose on Carb Freedom Day?

The crisp Belgian waffle is smothered with fresh strawberry slices, scoops of melting butter and so much whipped cream I can hardly see the golden waffle. It looks so pretty, I almost feel bad digging in.

The bagel is big, soft and warm with enough egg, cheese and meaty, perfectly cooked bacon to make each bite a joy. I skip the pretty side of fresh fruit — don’t want to waste an inch of belly space.

ELEVENSIES

An hour or two passes before my carb-jones kicks back in. Queen Creek’s Lil’ Pizzazz is calling my name, so south I go. The thick, pan crust on my pizza is oil-brushed and cooked to a light golden brown — it’s one of, if not the, most addicting crusts I’ve ever bitten into. The sweet sauce, chopped white onions and mini meatballs are divine as well, but we all know the crust is where it’s at.

Glad I made the trek — this 19-year tradition is closing its doors on Oct. 9. They plan to fire up the pizza ovens in a new building at Guadalupe and Hawes roads in Mesa in early 2006. Yikes, I better get a pie to go!

LUNCHEON

Only for such a special occasion can I justify dropping $11.95 on a sandwich at the lovely-but-spendy Arcadia Farms in Scottsdale. The splurge: Herb-roasted chicken breast on a big, carb-loaded baguette with oven-cured tomatoes, roasted artichokes, fresh basil, goat cheese and organic baby spinach with a side of red potato salad.

AFTERNOON TEA

Arcadia Farms makes a handful of fine baked pastries, but I’m taking my sweet tooth straight to Big City BBQ for some sugar biscuits. The fried balls of succulent dough are rolled in a fine sugar and served hot with sides of butter and honey. These should come with a warning label: They’re irresistible.

DINNER

Pasta time! After tearing into a couple of baskets of Arrivederci Trattoria’s hot-from-the-flames focaccia bread, I tackle my plate of cannelloni de carne. The beef and veal stuffed pasta tubes at this Ahwatukee Foothills find are smothered with melted mozzarella and a rich, drool-worthy tomato cream sauce.

SUPPER

My day would not be complete without a taste of Thailand. Swaddee in Chandler has a crave-worthy dish I just can’t skip — the simply named but intricately flavored spicy noodles. The fragrant dish is a mix of yummy flat, wide noodles stir-fried with a little oil, chicken, onion, jalapeño and basil. I put the flames out with — what else? — a sweet sticky white rice dessert layered with mango slices!

DESSERT

Since rice isn’t really a dessert, I make one last stop. The Buckboard shortcake scone at Fusion in Scottsdale is my idea of a perfect dessert — a crumbly, fresh-baked scone with sautéed strawberries served on a vanilla crème and glaze with dollops of whipped cream. A sweet ending to a sweet day.

Bender specs

Bruegger’s Bagels: 4929 W. Chandler Blvd., Chandler, ;
721 N. Arizona Ave., Gilbert, ; 1038 S. Mill Ave., Tempe, or www.brueggers.com

PB's Grill:1011 S. Gilbert Road, Mesa

Lil’ Pizzazz: 20740 S. Ellsworth Road, Queen Creek, or www.lilpizzazz.com

Arcadia Farms: 7014 E. First Ave., Scottsdale, or www.arcadiafarmscafe.com Big

City BBQ: 1425 S. Alma School Road, Mesa, ; 5118 S. Rural Road, Tempe, or www.bigcitybbq.com

Arrivederci Trattoria: 4221 E. Chandler Blvd., Phoenix,

Swaddee: 5055 W. Ray Road, Chandler,

Fusion Restaurant & Lounge:
4441 N. Buckboard Trail, Scottsdale, or www.azeats.com/fusion